JP7308043B2 - flower paste - Google Patents

Description

The present invention relates to a flour paste with a low content of sugars and sugars.

Flour paste, which has a body due to gelatinization of starch, has been widely used as a topping and filling for breads and confectionery. This flour paste is generally obtained by mixing starches such as wheat flour and cereal starch, milk, sugar, eggs, water, etc., and then heating and gelatinizing, and is generally highly viscoelastic. It shows physical properties and texture.

In recent years, from the viewpoint of suppressing the rise of blood sugar level, the viewpoint of prevention of lifestyle-related diseases such as obesity and diabetes, and the preference for low calorie, there is a demand for reducing carbohydrates and sugars in food and drink. The demand for saccharification is increasing, and it is required to reduce sugars and sugars contained in flour paste as well.

However, in general, sugars and sugars in flour paste not only contribute to the flavor as sweeteners, but also play a major role in the smoothness of the texture and the stability of physical properties over time such as suppression and prevention of syneresis. From the viewpoint of reducing sugars and sugars in flour paste, simply reducing the amount of starches, sugars, etc. used will reduce the texture and flavor of the resulting flour paste, and the aging. Physical property deterioration such as separation of water occurs, and the commercial value is significantly impaired. For this reason, it has been difficult to reduce sugars and sugars in flour paste.

In view of such circumstances, as a flour paste with reduced carbohydrates and sugars, in Patent Document 1, flour with a low carbohydrate content is obtained by substituting soybean flour for starch, modified starch, and wheat flour, which are the main components of the flour paste. A paste is suggested.

Carbohydrate refers to carbohydrates other than dietary fiber, and is known to refer to monosaccharides, disaccharides, polysaccharides such as starch, and sugar alcohols (Non-Patent Document 1). In addition, it is known that saccharides refer to monosaccharides and disaccharides among saccharides (Non-Patent Document 2). In the present invention, the terms "carbohydrate" and "sugar" are used in the same sense as in these documents.

Patent No. 6230740

"Dietary Reference Intakes for Japanese (2015) Committee" Report, Carbohydrates (Ministry of Health, Labor and Welfare) e-Healthnet, carbohydrate/sugar (Ministry of Health, Labor and Welfare), URL https://www.e-healthnet.mhlw.go.jp/information/dictionary/food/ye-018.html

However, although the flour paste described in Patent Document 1 has reduced sugar content, it may have a grassy odor peculiar to soy flour, and it is necessary to use a high-intensity sweetener. There was room for further improvement regarding the flavor of the flour paste.
Therefore, the problems to be solved by the present application are the following (a) to (c).
(a) To obtain a flour paste having a good texture even when the saccharides and sugars contained therein are reduced.
(b) To obtain a flour paste having a good flavor even when the saccharides and sugars contained therein are reduced.
(c) To obtain a flour paste having good physical properties even when the saccharides and sugars contained therein are reduced.

As a result of extensive studies by the present inventors, it was found that by setting the amounts of oil, sugar alcohol, and dietary fiber contained in the flour paste to a specific range, even if the sugars and sugars contained were reduced, over time It was found that a flour paste with good flavor and texture can be obtained without deterioration of physical properties such as syneresis.

That is, the present invention relates to the following (1) to (5).
(1) A flour paste containing 1 to 30% by mass of oil, 3 to 38% by mass of sugar alcohol as a solid content, and 1 to 20% by mass of dietary fiber.
(2) The flour paste of (1) having a starch content of 1 to 8% by mass.
(3) The flour paste of (1) or (2) substantially free of saccharides.
(4) A flour paste raw material containing an oil content of 1 to 30% by mass, a sugar alcohol content of 3 to 38% by mass as a solid content, and a dietary fiber of 1 to 20% by mass is homogenized and then heated, A method for producing flour paste comprising a step of cooling.
(5) Bakery food using the flour paste according to any one of (1) to (3)

The present invention has the following three effects.
(b) A flour paste having a good texture can be obtained even when the amount of saccharides and sugars contained is reduced.
(b) A flour paste with good flavor can be obtained even when the content of saccharides and sugars is reduced.
(c) A flour paste having good physical properties can be obtained even when the content of saccharides and sugars is reduced.

The present invention will be described in detail below.
<Oil content>
The oil content of the flour paste of the present invention will be described.
The oil content in the flour paste of the present invention is 1-30% by mass, preferably 1-26% by mass, more preferably 1.5-18% by mass.
If the oil content in the flour paste is less than 1% by mass, problems such as failure to obtain a flour paste having good spreadability and extensibility and a waxy texture of the flour paste occur. On the other hand, when it exceeds 30% by mass, problems such as the oil component being easily separated and the texture of the flour paste lacking smoothness occur.
In addition, when auxiliary raw materials containing fats and oils are used in the flour paste of the present invention, the above-mentioned oil content includes the fats and oils contained in those auxiliary raw materials.

Fats and oils used in the flour paste of the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, Various vegetable oils and animal oils such as beef tallow, milk fat, lard, cocoa butter, fish oil and whale oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. be done. These fats and oils can be used alone or in combination of two or more. Among these, from the viewpoint of obtaining good plasticity, it is preferable to use palm oil.
In the present invention, the term “palm-based fat” refers to one or a mixture of two or more of palm oil, palm olein, palm super olein, random transesterified palm olein, and random transesterified palm super olein. point to

The flour paste of the present invention preferably does not substantially contain trans fatty acids from the viewpoint of health effects. The term “substantially free of trans fatty acids” as used herein means that the content of trans fatty acids as fatty acid residues constituting triglycerides in the oil phase is 5% by mass or less, more preferably 3% by mass or less, most preferably 3% by mass or less. It means that it is 2% by mass or less.
For this reason, when hydrogenated fats and oils are used as one of the raw materials, from the viewpoint of reducing trans fatty acids and suppressing their increase, extremely hydrogenated oil that has been hydrogenated so that the iodine value is 5 or less is used. It is preferable to use

<Sugar alcohol>
The sugar alcohol contained in the flour paste of the present invention will be described.
Sugar alcohols correspond to carbohydrates, and are obtained by reducing monosaccharides, oligosaccharides in which 2 to 10 monosaccharide molecules are bonded, dextrin, starch syrup, starch, etc. by fermentation or hydrogenation. .

Specific examples include sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohols, branched oligosaccharide alcohols, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, and the like.
In the present invention, these sugar alcohols can be used alone, or two or more of them can be used in combination.

Among these, it is preferable to use erythritol from the viewpoint of reducing sugar content while maintaining the texture and flavor of the resulting flour paste. Although erythritol corresponds to carbohydrates, it has an energy value of 0 kcal/g because it is excreted without being metabolized in the body. Since it can achieve the purpose, it is particularly preferably used.

Moreover, when adding other sugar alcohols in addition to erythritol to the flour paste of the present invention, it is preferable to select maltitol, particularly from the viewpoint of the taste of the resulting flour paste.

When erythritol and maltitol are selected as sugar alcohols and included in the flour paste of the present invention, they may be included in an arbitrary ratio as long as the concentration of erythritol to water relative to the water content in the flour paste described later is preferably satisfied. can do

The form of the sugar alcohol used in the flour paste of the present invention may be in the form of a powder, or may be a sugar alcohol composition obtained by dissolving the sugar alcohol in water to form a syrup. Powdered sugar alcohols and syrupy sugar alcohol compositions can be used alone or in combination.

The sugar alcohol content in the flour paste of the present invention is 3 to 38% by mass as solid content. The content of sugar alcohol is appropriately adjusted depending on the type and blending amount of other auxiliary materials in the flour paste of the present invention, but the content of carbohydrates and sugars is reduced while maintaining good flavor, texture and physical properties. From the point of view, it is preferably contained in the flour paste at 5 to 35% by mass, more preferably 8 to 35% by mass as a solid content.

When erythritol is contained as the sugar alcohol in the flour paste of the present invention, the content of erythritol in the flour paste is determined from the viewpoint of achieving both low saccharification and flavor, and from the viewpoint of avoiding precipitation of erythritol in the flour paste. It is preferable that the concentration of erythritol with respect to water is 35% or less.

The flour paste of the present invention can contain carbohydrates other than sugar alcohols, sugars, and high-intensity sweeteners. In the present invention, a high-intensity sweetener refers to a non-sugar sweetener having a relative sweetness of 50 or more when the sweetness of sucrose is set to 1.

Carbohydrates other than sugar alcohols include, for example, oligosaccharides, dextrin, and polysaccharides higher than trisaccharides such as starch.
Examples of sugars include monosaccharides such as glucose, fructose and galactose, and disaccharides such as sucrose, maltose and lactose.

As the high-intensity sweetener, natural or artificial sweeteners that are generally used for foods and pharmaceuticals can be selected. Examples thereof include acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice, monk fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monellin, etc., and one or more selected from among these. can be used. Generally, stevia, licorice and monk fruit are used as extracts, and saccharin is used as the sodium salt, as appropriate.

The content of sugars other than sugar alcohols, sugars, and high-intensity sweeteners in the flour paste of the present invention is not particularly limited, but from the viewpoint of achieving low sugar content, a smaller amount is preferable, and is 40% by mass or less. is preferably 30% by mass or less, and most preferably 20% by mass or less.

When the flour paste of the present invention is produced, the method of blending the sugar alcohol includes, when the sugar alcohol is in the form of powder, dispersing it in the oil phase, or dissolving it in the water phase and then dissolving it in the oil phase. A method of emulsification and the like can be mentioned. In the case where the sugar alcohol is a sugar alcohol composition in the form of syrup, a method of emulsifying it in an oil phase together with other water-soluble components, if necessary, may be used.

<Dietary fiber>
The dietary fiber contained in the flour paste of the present invention will be described.
Dietary fiber is nutritionally defined as "total indigestible components in food that are not digested by human digestive enzymes", and is classified into water-soluble dietary fiber and insoluble dietary fiber.

In the present invention, any type of water-soluble dietary fiber or insoluble dietary fiber can be used. Examples of water-soluble dietary fibers include polydextrose, alginic acid, alginate, pectin, glucomannan, agarose (agar), xanthan gum, carrageenan, locust bean gum, methylcellulose, carboxymethylcellulose, guar gum, inulin, isomaltodextrin, and indigestible and sex dextrin. Insoluble dietary fibers include wheat bran, cellulose, lignin, chitin, chitosan, hemicellulose, corn fiber, grain fiber, fruit fiber, bamboo fiber, bagasse fiber and the like.

In the present invention, it is preferable to select a water-soluble dietary fiber as the dietary fiber from the viewpoint of not impairing the smooth texture of the resulting flour paste and maintaining the physical properties of the flour paste. In addition, it is preferable to select and use inulin and/or isomaltodextrin among water-soluble dietary fibers.
The inulin that can be used in the present invention is a polymer of mainly fructose, usually bound with glucose at the end.

When inulin is used, its origin is not particularly limited, and it may be derived from chicory, Jerusalem artichoke, or other plant origins. Alternatively, inulin synthesized by an enzymatic reaction may be used. The degree of polymerization of fructose in inulin is preferably in the range of 2-60. The average degree of polymerization of fructose in inulin is preferably 10-25, more preferably 10-17.

When using isomaltodextrin, it is preferable that it has a highly branched structure from the viewpoint of suppressing the deterioration of physical properties such as syneresis over time and obtaining a good texture. More preferably, the proportion of groups is 8% or more.
In the present invention, "a glucose residue having three α-bonds" means, for example, those having α-bonds in the hydroxyl groups at positions 1, 3 and 6 of a glucose residue, It refers to those having α-bonds with other constituent sugars at three positions in the glucose residue, such as those having α-bonds at the hydroxyl groups at the 6- and 6-positions. In addition, the "proportion of glucose residues having three α-links" means the ratio of glucose residues having three α-links in the constituent sugar residue composition.
The constituent sugars of the isomaltodextrin used in the present invention preferably contain 90% or more glucose, more preferably 95% or more.

A formulation containing isomaltodextrin may be used as a water-soluble dietary fiber. Examples of commercially available formulations containing isomaltodextrin that satisfy the above conditions include Fiberrixa (manufactured by Hayashibara Co., Ltd.).

The amount of dietary fiber contained in the flour paste of the present invention varies depending on whether or not it is water-soluble, the type, and the physical properties and texture required for the flour paste. From the viewpoint of suppression, it is 1 to 20% by mass. The content of dietary fiber in the flour paste is more preferably 2.5-18% by weight, most preferably 4-15% by weight.

<Other ingredients>
The flour paste of the present invention may contain starches and other components commonly used in flour pastes, in addition to the fats and oils, sugar alcohols, and dietary fibers described above.
Other ingredients include, for example, gelling agents, stabilizers, emulsifiers, sequestering agents, polysaccharides, proteins, milk and dairy products, egg products, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, and transglutaminase. , lactase (β-galactosidase), α-amylase, glucolytic enzymes such as glucoamylase, diglyceride, plant sterol, plant sterol ester, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, flesh, vegetables, vegetable juice, spices, Spice extracts, herbs, cacao and cacao products, coffee and coffee products, various other food materials, flavoring agents, bittering agents, high-intensity sweeteners, taste components such as seasonings, coloring agents, preservatives, antioxidants , pH adjusters, etc., and may be blended within a range that does not impair the effects of the present invention.

<Starches>
The starches contained in the flour paste of the present invention are described.
Starches include, for example, hard flour, semi-strong flour, all-purpose flour, weak flour, durum flour, whole wheat flour, other grain flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, and cashew. Nut flour such as nut flour, oat flour, and pine nut flour; corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch; Chemically modified starch or the like which has been subjected to one or more treatments selected from among chemicalization treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment and the like can be mentioned. 1 type, or 2 or more types can be contained.

Since starches usually contain a large amount of carbohydrates, the flour paste of the present invention preferably contains less starches in order to reduce the carbohydrate content.
For this reason, in the present invention, it is preferable to select and use a modified starch from the viewpoint of obtaining an effect of suppressing syneresis and a good texture accompanying gelatinization even if the content is small.

Among the modified starches, a crosslinked starch is preferable because it can impart shear resistance during industrial production, and the starch granules are less likely to be damaged by high-temperature sterilization. Among the crosslinked starches, phosphate crosslinked starch is preferred, and hydroxylated phosphate crosslinked starch is most preferred from the viewpoint of particularly suppressing syneresis.

The content of starches contained in the flour paste of the present invention can be set arbitrarily depending on the physical properties and texture desired for the flour paste. From the viewpoint of obtaining a flour paste, the viewpoint of obtaining a good texture, and the viewpoint of suppressing deterioration of physical properties such as syneresis, the content is preferably 1 to 8% by mass, more preferably 1.5 to 7% by mass, and most preferably. is 2 to 6% by mass.
If the starch content is less than 1% by mass, the solid content in the flour paste will be poor, and the gelatinization effect will not be sufficiently obtained, resulting in deterioration of quality over time such as syneresis. It is likely to occur, and it is difficult to obtain a good texture as a flour paste. In addition, when the content of starches exceeds 8% by mass, the flour paste obtained tends to have a sticky texture like paste, and the purpose of obtaining a flour paste with a reduced sugar content is not achieved. becomes difficult to achieve.
In the present invention, the solid content means the total sum of components other than water, and its main components are proteins, carbohydrates, oils and fats, and ash.

<Sugar content>
The sugar content in the flour paste of the present invention will be described.
From the viewpoint of the present invention to obtain a flour paste with a reduced sugar/sugar content, the sugar content in the flour paste of the present invention is preferably 45% by mass or less. Since it is desirable to have a lower sugar content in line with the recent trend toward low sugar content, the sugar content is more preferably 40% by mass or less, most preferably 38% by mass or less.
The lower limit of the sugar content in the flour paste of the present invention is 25% by mass from the viewpoint of balancing low sugar content with good flavor, texture and physical properties of the flour paste.

As described above, although erythritol is a carbohydrate, it is not actually counted as a carbohydrate. Therefore, considering the properties of erythritol, the substantial sugar content in the flour paste of the present invention is preferably 44% by mass or less, more preferably 30% by mass or less, and most preferably 20% by mass. It is below. In consideration of the properties of erythritol, the lower limit of the substantial sugar content in the flour paste of the present invention is 0% by mass.

In addition, the content of saccharides in the flour paste of the present invention is desirably reduced from the viewpoint of low saccharification, preferably 25% by mass or less, more preferably 15% by mass or less, but the saccharides are substantially It is most preferable not to contain in The phrase "substantially free of sugars" as used herein means that the content of sugars is 5% by mass or less.

<Manufacturing method>
A method for producing the flour paste of the present invention will be described.
The flour paste of the present invention is obtained by homogenizing a flour paste raw material containing an oil content of 1 to 30% by mass, a sugar alcohol content of 3 to 38% by mass as a solid content, and a dietary fiber of 1 to 20% by mass. After that, it can be produced by heating.

Specifically, first, water is heated to 60° C., sugar alcohol, dietary fiber, starches, and other water-soluble raw materials are added and stirred and mixed to prepare an aqueous phase. Next, after heating the fats and oils to 60° C. to melt them, oil-soluble raw materials are added as necessary and stirred and mixed to prepare an oil phase.
The obtained oil phase and water phase are mixed and stirred to obtain a pre-emulsified product. In this case, the ratio of the aqueous phase to the oil phase (aqueous phase: oil phase, based on mass) is preferably 99:1 to 60:40 from the viewpoint of avoiding oil-water separation of the obtained flour paste over time.
Starch and dietary fiber may be added to the oil phase from the viewpoint of workability.

The obtained pre-emulsified composition is homogenized with a homogenizer such as a valve homogenizer, a homomixer, a colloid mill, etc., preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilization by UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection type and infusion type, or indirect heating methods such as plate type, tubular type and scraping type. Alternatively, it can be carried out by heat sterilization, or heat cooking using an open flame or the like. The heating temperature and heating time vary depending on the selected heating method and the like, but the heating temperature is preferably 60 to 160° C., and the heating time is preferably 0.01 to 30 minutes.

The flour paste thus obtained may, if desired, be homogenized again. Further, if necessary, after heating, a cooling operation such as rapid cooling or slow cooling may be performed, or aging may be performed. Further, the flour paste obtained may be stored in a refrigerated or frozen state, if desired.

The flour paste of the present invention may have a sheet-like, block-like, columnar, dice-like shape, or the like. Preferred sizes for each shape are sheet: length 50 to 1000 mm, width 50 to 1000 mm, thickness 1 to 50 mm; block: length 50 to 1000 mm, width 50 to 1000 mm, thickness 50 to 500 mm; Diameter 1 to 25 mm, length 5 to 100 mm, die shape: length 5 to 50 mm, width 5 to 50 mm, thickness 5 to 50 mm.

The flour paste of the present invention can be used for filling, topping, kneading, and roll-in. , yeast donuts and other breads.

<Bakery food>
The bakery food of the present invention will be described.
The bakery food of the present invention uses the flour paste of the present invention.
Specifically, the bakery food of the present invention is a composite dough obtained by wrapping, topping, kneading, or rolling in the flour paste of the present invention as a filling in bakery dough. , If necessary, it may be obtained by rolling, molding, proofing, racking, and then heating such as baking or frying. Although it may be obtained by pouring or topping the flour paste of the present invention, the former is particularly preferable.

Examples of the bakery dough include cookie dough, pie dough, choux dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, sweet roll dough, yeast donut dough, and the like. confectionery dough and bread dough.

Examples of the above-mentioned composite dough include encrusted dough obtained by enclosing pasty flour paste in bakery dough, laminated dough obtained by topping or sandwiching pasty flour paste in bakery dough, and sheet-like flour paste in bakery dough. A roll-in laminated fabric and the like can be mentioned.

The dough used for the bakery food of the present invention may be a dough mainly composed of ordinary wheat flour, and a dough with a reduced sugar content by containing a large amount of water-soluble dietary fiber and insoluble dietary fiber. Alternatively, the dough may be a dough whose sugar content is reduced by using cereal flour having a relatively low sugar content, such as soybean flour or rye flour.

When baking the above composite dough, proofing is not required if yeast-free bakery dough is used, but only if yeast-infused bakery dough is used. In order to obtain a bakery food with a large volume and less delamination, the proof is preferably 25 to 40 ° C. and a relative humidity of 50 to 80% for 20 to 90 minutes, more preferably 32 to 38 ° C. and a relative humidity of 50 ~80% for 30-60 minutes.

Baking of the above composite dough is preferably carried out at 160 to 250° C., particularly 170 to 220° C., like ordinary bakery foods. If the temperature is less than 160°C, the cooking tends to be poor and it is difficult to obtain a good texture. On the other hand, if the temperature exceeds 250° C., too much water will evaporate from the flour paste, which tends to deteriorate the color and luster of the flour paste.

Rack time is particularly effective when frying the above composite dough. By taking the rack time, the moisture of the bakery dough can be evaporated and the surface can be solidified, and as a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. A favorable effect can be obtained by allowing the mixture to stand in an environment with a relative humidity of 50% or less for 10 to 40 minutes.

The frying operation is preferably carried out at 160 to 250°C, particularly 170 to 220°C, as is the case with ordinary donuts. If the temperature is less than 160°C, the oil absorption is large, and it is difficult to obtain a good texture. If the temperature exceeds 250°C, scorching tends to occur and the taste tends to deteriorate.

When the baking and frying are used in combination, the baking may be performed after the frying, or the baking may be performed after the baking.

The present invention will be described in more detail below based on examples, but the present invention is not limited to the following examples.
In the following controls, comparative examples, and examples, palm oil is used as fats and oils, starch syrup and sugar are used as sugars, erythritol and maltitol are used as sugar alcohols, hydroxylated phosphate-crosslinked starch is used as starches, and water-soluble dietary fiber is used as dietary fiber. Inulin and isomaltodextrin, as well as skimmed milk powder, gelatin, and milk flavors were used as other raw materials.
Table 1 shows the sugar content and water content of these. Table 2 summarizes the formulations of the following controls, comparative examples, and examples.

(control product)
An oil phase was prepared by adding and mixing 0.2 parts by mass of gelatin to 5 parts by mass of palm oil heated to 60°C. Also, for 49.7 parts by mass of water, 20 parts by mass of starch syrup, 15 parts by mass of sugar, 4 parts by mass of hydroxypropyl phosphate crosslinked starch (“Thermtex” manufactured by Ingredion Japan), 6 parts by mass of skimmed milk powder, milk A water phase was prepared by adding and mixing 0.1 part by mass of perfume.
The above oil phase and water phase were mixed under heating at 60° C. to obtain a pre-emulsified product. This pre-emulsified product was homogenized at a pressure of 3 MPa, sterilized by heating, and filled into a polyethylene packaging material having a thickness of 0.2 mm with a pillow. This was cooled to 22° C. to obtain a pasty control flour paste (hereinafter sometimes referred to as control product). Details of the obtained control product are shown in Table 3.

(Comparative example 1)
Flour paste of Comparative Example 1, which is a paste, is produced in the same manner as the control product except that water is 64.7 parts by mass and sugar is not added (hereinafter sometimes referred to as Comparative Example 1 product) got Table 3 shows the details of the obtained Comparative Example 1 product.

(Comparative example 2)
Flour paste of Comparative Example 2 (hereinafter referred to as flour paste) was produced in the same manner as the control product except that 54.7 parts by mass of water was used, no sugar was added, and 10 parts by mass of erythritol was added to the aqueous phase. , which may be described as Comparative Example 2 product). Table 3 shows the details of the obtained two products of Comparative Example.

(Example 1)
An oil phase was prepared by adding and mixing 0.2 parts by mass of gelatin to 5 parts by mass of palm oil heated to 60°C. Also, for 49.7 parts by weight of water, 20 parts by weight of starch syrup, 10 parts by weight of erythritol, 5 parts by weight of inulin ("Orafti GR" manufactured by Beneo-Orafti Sa), hydroxypropyl phosphate crosslinked starch (Ingre A water phase was prepared by adding and mixing 4 parts by mass of "Thermtex" manufactured by Dion Japan Co., Ltd., 6 parts by mass of powdered skim milk, and 0.1 part by mass of milk flavoring.
The above oil phase and water phase were mixed under heating at 60° C. to obtain a pre-emulsified product. This pre-emulsified product was homogenized at a pressure of 3 MPa, sterilized by heating, and filled into a polyethylene packaging material having a thickness of 0.2 mm with a pillow. This was cooled to 22° C. to obtain a pasty flour paste of Example 1 (hereinafter sometimes referred to as Example 1 product). Table 3 shows the details of the obtained Example 1 product.

(Example 2)
The flour paste of Example 2 (hereinafter referred to as Example 2 product) was prepared in the same manner as in Example 1 except that the starch syrup content was 17 parts by mass and the inulin content was 8 parts by mass. may be used). Table 3 shows the details of the obtained Example 2 products.

(Example 3)
The flour paste of Example 3 (hereinafter referred to as Example 3 product) was produced in the same manner as in Example 1 except that the starch syrup content was 13 parts by mass and the inulin content was 12 parts by mass. may be used). Table 3 shows the details of the obtained Example 3 products.

(Example 4)
Manufactured in the same manner as in Example 1 except that the content of starch syrup was 15 parts by mass, and 10 parts by mass of isomaltodextrin ("Fibrexa" manufactured by Hayashibara Co., Ltd.) was added instead of inulin. A flour paste of Example 4 (hereinafter sometimes referred to as Example 4 product) was obtained. Table 3 shows the details of the obtained Example 4 product.

(Comparative Example 3)
Based on 54.7 parts by mass of water, 20 parts by mass of starch syrup, 10 parts by mass of erythritol, 5 parts by mass of inulin ("Orafti GR" manufactured by Beneo-Orafti Sa), hydroxypropyl phosphate crosslinked starch (Ingleredion Japan Co., Ltd. "Thermtex") 4 parts by mass, 6 parts by mass of skimmed milk powder, 0.2 parts by mass of gelatin, and 0.1 part by mass of milk flavor were added and mixed to form an aqueous phase.
The aqueous phase was homogenized at a pressure of 3 MPa, sterilized by heating, and filled into a polyethylene packaging material having a thickness of 0.2 mm with a pillow. This was cooled to 22° C. to obtain a pasty flour paste of Comparative Example 3 (hereinafter sometimes referred to as Comparative Example 3 product) that does not contain fats and oils. Table 3 shows the details of the obtained three products of Comparative Example.

(Example 5)
An oil phase was prepared by adding and mixing 0.2 parts by mass of gelatin to 2 parts by mass of palm oil heated to 60°C. Also, for 52.7 parts by weight of water, 20 parts by weight of starch syrup, 10 parts by weight of erythritol, 5 parts by weight of inulin (“Orafti GR” manufactured by Beneo-Orafti Sa), hydroxypropyl phosphate crosslinked starch (National A water phase was prepared by adding and mixing 4 parts by mass of “Thermtex” manufactured by Starch and Chemical Co., Ltd., 6 parts by mass of powdered skim milk, and 0.1 part by mass of milk flavoring.
The above oil phase and water phase were mixed under heating at 60° C. to obtain a pre-emulsified product. This pre-emulsified product was homogenized at a pressure of 3 MPa, sterilized by heating, and filled into a polyethylene packaging material having a thickness of 0.2 mm with a pillow. This was cooled to 22° C. to obtain a pasty flour paste of Example 5 (hereinafter sometimes referred to as Example 5 product). Table 3 shows the details of the obtained Example 5 product.

(Example 6)
The flour paste of Example 6 (hereinafter referred to as Example 6 It may be described as a product) was obtained. Table 3 shows the details of the obtained Example 6 products.

(Example 7)
The flour paste of Example 7 (hereinafter referred to as Example 7 It may be described as a product) was obtained. Table 3 shows the details of the obtained Example 7 products.

(Comparative Example 4)
Flour paste of Comparative Example 4 (hereinafter referred to as Comparative Example 4 It may be described as a product) was obtained. Table 3 shows the details of the obtained four products of Comparative Example.

(Example 8)
An oil phase was prepared by adding and mixing 0.2 parts by mass of gelatin to 5 parts by mass of palm oil heated to 60°C. Also, with respect to 49.7 parts by mass of water, 10 parts by mass of erythritol, 20 parts by mass of maltitol, 5 parts by mass of inulin (“Orafti GR” manufactured by Beneo-Orafti Sa), hydroxypropyl phosphate crosslinked starch ( A water phase was prepared by adding and mixing 4 parts by mass of “Thermtex” manufactured by Ingredion Japan Co., Ltd., 6 parts by mass of powdered skim milk, and 0.1 part by mass of milk flavoring.
The above oil phase and water phase were mixed under heating at 60° C. to obtain a pre-emulsified product. This pre-emulsified product was homogenized at a pressure of 3 MPa, sterilized by heating, and filled into a polyethylene packaging material having a thickness of 0.2 mm with a pillow. This was cooled to 22° C. to obtain a pasty flour paste of Example 8 (hereinafter sometimes referred to as Example 8 product). Table 4 shows the details of the obtained Example 8 products.

(Example 9)
Flour paste of Example 9 (hereinafter referred to as Example 9 product) was prepared in the same manner as in Example 8 except that the content of maltitol was 22 parts by mass and the content of inulin was 3 parts by mass. ) was obtained. Table 4 shows the details of the obtained Example 9 products.

(Example 10)
The flour of Example 10, which is a paste, is produced in the same manner as in Example 8 except that the content of erythritol is 15 parts by mass, the content of maltitol is 17 parts by mass, and the content of inulin is 3 parts by mass. A paste (hereinafter sometimes referred to as Example 10 product) was obtained. Table 4 shows the details of the obtained Example 10 products.

(Example 11)
The flour of Example 11, which is a paste, is produced in the same manner as in Example 8 except that the content of erythritol is 17 parts by mass, the content of maltitol is 15 parts by mass, and the content of inulin is 3 parts by mass. A paste (hereinafter sometimes referred to as Example 11 product) was obtained. Table 4 shows the details of the obtained Example 11 products.

(Example 12)
The flour of Example 12, which is a paste, is produced in the same manner as in Example 8 except that the content of erythritol is 25 parts by mass, the content of maltitol is 7 parts by mass, and the content of inulin is 3 parts by mass. A paste (hereinafter sometimes referred to as Example 12 product) was obtained. Table 4 shows the details of the obtained Example 12 products.

(Example 13)
The flour paste of Example 13, which is a paste, is produced in the same manner as in Example 8 except that the content of erythritol is 32 parts by mass, the content of inulin is 3 parts by mass, and maltitol is not added (hereinafter referred to as Example 13 product) was obtained. Table 4 shows the details of the 13 products obtained in Example 1.

(Example 14)
A pasty paste prepared in the same manner as in Example 8 except that the water content was 48.7 parts by mass, the hydroxylated phosphate crosslinked starch content was 2 parts by mass, and the inulin content was 8 parts by mass. A flour paste of Example 14 (hereinafter sometimes referred to as Example 14 product) was obtained. Table 4 shows the details of the obtained Example 14 products.

(Example 15)
A paste was produced in the same manner as in Example 8 except that the water content was 48.7 parts by mass, the hydroxylated phosphate crosslinked starch content was 7 parts by mass, and the inulin content was 3 parts by mass. A flour paste of Example 15 (hereinafter sometimes referred to as Example 15 product) was obtained. Table 4 shows the details of the obtained Example 15 product.

The control products, Examples 1 to 15 products, and Comparative Examples 1 to 4 products obtained as described above were evaluated according to the following evaluation criteria one day after production. Table 3 shows the evaluation results.
In the shape retention test, the flower paste was placed in a piping bag and squeezed into a flower shape in a plastic cup with a chrysanthemum-shaped mouthpiece.

◆Flavor+ Compared to the control, it has a thicker flavor.
± Has the same flavor as the control.
- Poor depth of taste compared to control.
-- There is no thickness in the taste compared to the control, and the flavor is poor.

◆Texture + It has a smoother mouthfeel than the control.
± Mouthfeel similar to control.
- Thicker and stickier mouthfeel compared to the control.

◆Shape-retaining property + Better shape-retaining property than the control.
± Same shape retention as control - Slightly poorer shape retention compared to control.
-- Poor shape retention compared to control.

Comparative Examples 1 to 2 and Examples 1 to 4 will be described.
It was confirmed that the product of Comparative Example 1, which does not contain dietary fiber and erythritol, has poor viscoelasticity and lacks shape retention as compared to the products of Examples 1 to 4 and the control product. In Comparative Example 2, in which erythritol was added to the formulation of Comparative Example 1, the same tendency was observed, although there was a difference in degree. significant separation of water was observed.
From this, it was suggested that the flavor, texture, and shape retention are maintained by using dietary fiber and sugar alcohol in combination even when the flour paste is reduced in sugar content.
In addition, when comparing the control and the products of Examples 1 to 3, even when erythritol, which is a sugar alcohol, is used instead of starch syrup, by appropriately adjusting the amount of dietary fiber, the flavor, texture, and shape retention are improved. It was found that a flour paste with lower saccharification than the control product can be obtained without impairing the properties.
Furthermore, from Example 4, it was found that a low-saccharified flour paste can be obtained even if the type of dietary fiber is changed.

Comparative Examples 3 to 4, Example 1, and Examples 5 to 7 for which the oil content was examined will be described.
Comparing the products of Example 1, Examples 5 to 7, and Comparative Example 4, it was confirmed that as the content of fats and oils in the flour paste increased, a richer flavor was obtained. On the other hand, when the content of fats and oils in the flour paste exceeded a certain amount, there was a tendency for the shape retention to deteriorate.
To obtain a flour paste having the same flavor, texture, and physical properties as the control product by using dietary fiber even when the oil content is low by comparing the product of Example 5 and the control product. was confirmed to be possible.
On the other hand, when comparing Example 1, Examples 5 to 7, and the control product, Example 5, which has the lowest oil content, was continuously evaluated after 24 hours, and the shape retention was impaired. It was confirmed that there is an easy tendency
In addition, Comparative Example 3, which does not contain fats and oils, lacked the body feeling and rich flavor peculiar to flour paste compared to the control product and Example 1 product. In addition, compared to other flour pastes, the pasty texture was strong and the texture was poor. In addition, the shape retention was also poor.

Examples 8 to 13 products with reduced sugar content are described.
In Examples 8 to 13, it was confirmed that even when the content ratio of erythritol in the sugar alcohol was changed, the same properties as the control were obtained in terms of flavor, texture, and shape retention. From this, it was suggested that by increasing the erythritol content, the substantial sugar content can be greatly reduced without impairing the properties of the resulting flour paste.
On the other hand, in the products of Examples 12 and 13, it was confirmed that 2 weeks after production, what appeared to be erythritol crystals precipitated on the surface, and the flavor decreased, indicating that the product value was likely to decrease. was done.

Examples 8 and 14 to 15 will be described.
From these studies, even if the starch content in the flour paste is reduced, it is possible to obtain properties similar to those of the control product by appropriately adjusting the dietary fiber content, for example. confirmed.

<Bakery test>
Using the pasty flour pastes of the control product, Examples 1 to 15, and Comparative Examples 1 to 4, the bakery dough wrapped with the flour paste was baked according to the following formulation and manufacturing method to obtain a busse. rice field.
The busse thus obtained was evaluated according to the following evaluation criteria. Table 5 shows the evaluation results.

◆Shape Retaining Evaluation Criteria ◯: Good like the control.
Δ: Slightly sagging, with a slight void between the fabric and the control, compared to the control.
x: Severe sagging is observed and large cavities are generated as compared with the control.

◆Evaluation Criteria for Texture ◯: Like the control, the texture is good.
Δ: Compared to the control, it has a slightly sticky feel and a slightly sticky mouthfeel.
x: Compared to the control, it has a strong pasty feel and a sticky mouthfeel.

(Formulation of dough for busse)
As raw materials for the dough for the busse, 100 parts by weight of soft flour, 120 parts by weight of granulated sugar, 160 parts by weight of whole eggs (net), 6 parts by weight of a foaming agent for cakes ("Genoise" manufactured by ADEKA Co., Ltd.), liquid oil for confectionery ( 10 parts by mass of “Gracieux” manufactured by ADEKA Co., Ltd. and 1 part by mass of baking powder were used.

(Manufacturing method of dough for busse)
Put whole eggs, granulated sugar, and cake foaming agent in a mixer bowl and mix at medium speed with a vertical mixer until the specific gravity is about 0.35. Add cake flour and baking powder, and mix well at low speed. Matched. After that, liquid oil for confectionery was added and stirred until the specific gravity reached about 0.45 to prepare dough.

(Busse manufacturing method)
The busse dough obtained as described above was poured onto a top plate covered with roll paper, and baked at a top heat of 200° C. and a bottom heat of 170° C. for 10 minutes.
The baked dough was punched out with a φ9.5 cm cercle, and the flour pastes of the control products, Examples 1 to 15, and Comparative Examples 1 to 4 were squeezed out and covered with unbaked busse dough.
This was steamed at 95° C. for 6 minutes and 30 seconds to obtain a busse.

Claims (5)

A flour paste containing an oil content of 1 to 30% by mass, a sugar alcohol content of 3 to 38% by mass as a solid content, and inulin and/or isomaltodextrin of 1 to 20% by mass. The flour paste according to claim 1, wherein the starch content is 1-8% by mass. 3. The flour paste of claim 1 or 2, which is substantially free of saccharides. A flour paste raw material containing 1 to 30% by mass of oil, 3 to 38% by mass of sugar alcohol as a solid content, and 1 to 20% by mass of inulin and/or isomaltodextrin is homogenized and then heated. , a method for producing a flour paste comprising the step of cooling. A bakery food using the flour paste according to any one of claims 1 to 3.