Paste for frozen confection, and production method of the same

Abstract

To provide a paste for frozen confection which does not degrade quality by synersis even if defrozen after frozen storage, a production method of the same, and an oil-in-water emulsified oil and fat composition used for production of the paste for frozen confection.SOLUTION: A paste for a frozen confection includes: an oil-in-water emulsified oil and fat composition; and a flavor material, where the oil in water emulsified oil and fat composition includes 10-40 wt% of fat, 4-8 wt% of a hydroxypropylated phosphoric acid-cross linked starch, 0.07-0.25 wt% of xanthan gum, 20-50 wt% of saccharide, and 18-45 wt% of water in the entire composition, the flavor material is liquid at 20°C, the content of the oil-in-water emulsified oil and fat composition is 60-97 wt% in the entire paste for frozen confection, and the content of the flavor material is 40-3 wt%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a paste for frozen confectionery containing a liquid flavor material, and a method for producing the same. [Background technology]

[0002] Confectionery pastes containing paste-like flavoring materials made from fruits, vegetables, etc. are widely used as toppings squeezed onto cakes, as the base for fruit toppings in fruit tarts, and as cup desserts that are filled in layers and eaten as is; a typical example is custard cream.

[0003] Appearance is important for desserts, and topping work is particularly time-consuming and laborious, so freezing the confectionery paste before topping allows the work to be suspended and productivity to be improved. Also, freezing the confectionery after topping with the confectionery paste is complete can be expected to improve shelf life and reduce food waste. However, emulsified foods such as custard cream, which are primarily made from starch and water, undergo syneresis when thawed in the cold, resulting in a poor appearance, easy loss of shape, and a crumbly surface, compromising the original appearance and flavor.

[0004] In addition, due to the diversification of consumer food needs, confectionery pastes containing various flavoring materials are in demand. However, in industrial production, if various types of confectionery pastes are produced by mixing all the ingredients one by one, it takes time and effort, which leads to increased waste, so the needs have not been fully met. In addition, if a liquid flavoring material is used, the confectionery paste tends to become soft, and the appearance after topping tends to be impaired.

[0005] Patent Document 1 discloses a flour paste that contains starch derived from waxy starch and galactomannan, has an oil content of 5-45% by mass, and has good resistance to refrigeration and freezing. However, in the manufacturing method disclosed in Patent Document 1, since galactomannan is dispersed in an oil phase, the surface is covered with an oil film, and the water retention effect is not fully exhibited, and water may be separated from the surface of the flour paste after thawing. Moreover, since only locust bean gum or guar gum is used as the galactomannan, the shape retention is insufficient for use as a topping. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2014-93947 A Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a paste for frozen confectionery that does not deteriorate in quality due to water separation even when thawed after frozen storage, a method for producing the same, and an oil-in-water emulsified oil composition used in producing the paste for frozen confectionery. [Means for solving the problem]

[0008] In view of the above problems, we have been studying an oil-in-water emulsified oil composition that can be combined with any flavor material and serves as a base for easily preparing a paste for frozen confectionery.

[0009] Means for Solving the Problems The present inventors have conducted extensive research to solve the above problems and have found that an oil-in-water emulsified oil / fat composition containing specific amounts of oils and fats, a specific processed starch, a specific thickener, sugars, and water, and a paste for frozen confectionery containing specific amounts of a liquid flavor material, are inhibited from deteriorating in quality due to water separation even when thawed after frozen storage, thereby completing the present invention.

[0010] That is, a first aspect of the present invention relates to a paste for frozen confectionery, comprising an oil-in-water emulsified oil-and-fat composition and a flavor material, wherein the oil-in-water emulsified oil-and-fat composition contains, based on the total amount of the composition, 10 to 40% by weight of oils and fats, 4 to 8% by weight of hydroxypropyl phosphate cross-linked starch, 0.07 to 0.25% by weight of xanthan gum, 20 to 50% by weight of sugars, and 18 to 45% by weight of water, the flavor material is liquid at 20°C, and the content of the oil-in-water emulsified oil-and-fat composition based on the total amount of the paste for frozen confectionery is 60 to 97% by weight, and the content of the flavor material is 40 to 3% by weight. A preferred embodiment relates to the paste for frozen confectionery, wherein the oil-in-water emulsified oil-and-fat composition further contains 0.01 to 0.03 wt% of locust bean gum, and the paste for frozen confectionery, wherein the raw material from which the hydroxypropylated phosphate cross-linked starch is derived is at least one selected from tapioca and corn. A second aspect of the present invention relates to a frozen confectionery comprising the paste for frozen confectionery. A third aspect of the present invention relates to an oil-in-water emulsified oil-and-fat composition used in the paste for frozen confectionery, the oil-in-water emulsified oil-and-fat composition comprising 10 to 40 wt% of fats and oils, 4 to 8 wt% of hydroxypropylated phosphate cross-linked starch, 0.07 to 0.25 wt% of xanthan gum, 20 to 50 wt% of sugars, and 18 to 45 wt% of water, based on the total weight of the oil-in-water emulsified oil-and-fat composition. The fourth aspect of the present invention relates to a method for producing a paste for frozen confectionery containing a flavor material that is liquid at 20°C, comprising the steps of: mixing each material so that the total oil-in-water emulsified oil-and-fat composition contains 4 to 8% by weight of hydroxypropylated phosphate cross-linked starch, 0.07 to 0.25% by weight of xanthan gum, 20 to 50% by weight of saccharides, and 18 to 45% by weight of water; heating the mixture to 40 to 60°C to obtain an aqueous phase; adding the oil-and-fat to the aqueous phase so that the total oil-and-fat content is 10 to 40% by weight of the oil-and-fat composition; emulsifying the mixture and heating it to obtain an oil-in-water emulsified oil-and-fat composition; and mixing the oil-in-water emulsified oil-and-fat composition and the flavor material at 5 to 35°C so that the total content of the oil-in-water emulsified oil-and-fat composition is 60 to 97% by weight and the content of the flavor material is 40 to 3% by weight in the paste for frozen confectionery. Effect of the Invention

[0011] According to the present invention, it is possible to provide a paste for frozen confectionery that does not deteriorate in quality due to water separation even when thawed after frozen storage, a method for producing the same, and an oil-in-water emulsified oil composition used in producing the paste for frozen confectionery.

[0012] Furthermore, according to the present invention, by adding various liquid flavor materials to the oil-in-water emulsified oil composition, pastes for frozen confectioneries with various flavors can be produced, making it possible to easily produce a wide variety of pastes for frozen confectioneries that meet consumer demand. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Hereinafter, the embodiments of the present invention will be described in further detail. The paste for frozen confectionery according to the present embodiment contains a specific oil-in-water emulsified oil and fat composition and a specific liquid flavor material. The paste in the paste for frozen confectionery has high viscosity at a temperature of, for example, about 5 to 35°C, but has fluidity to such an extent that it can be squeezed out or molded into a spread, and is suitable for use in frozen confectionery. The paste for frozen confectionery has a flavor derived from the liquid flavor material.

[0014] The frozen confectionery is a frozen confectionery that is distributed or sold in a frozen state, and examples of the frozen confectionery include cakes such as Mont Blanc and fruit tarts, and cup desserts that are filled in layers in a cup and eaten, etc. The frozen confectionery is preferably eaten after being naturally thawed.

[0015] (Oil-in-water emulsified fat composition) The oil-in-water emulsified oil composition is an oil-in-water emulsion comprising an aqueous phase containing a specific modified starch, a specific thickener, water-soluble raw materials such as sugars, and water, and an oil phase containing oils and fats and, as necessary, oil-soluble raw materials other than oils and fats.

[0016] The specific processed starch is a hydroxypropylated phosphate cross-linked starch, which is a hydroxypropylated and phosphate cross-linked processed starch. Hydroxypropylated starch refers to starch etherified with propylene oxide, and phosphate cross-linked starch refers to starch in which trimetaphosphate, phosphorus oxychloride, or the like is reacted with starch to cross-link hydroxyl groups within or between the starch molecules, thereby suppressing swelling and gelatinization of starch granules. Hydroxypropylated and phosphate cross-linked processed starch refers to starch that has been subjected to both treatments. By using hydroxypropylated phosphate cross-linked starch, it is possible to suppress syneresis of water from the paste surface when thawed after frozen storage, and maintain a good appearance.

[0017] In order to obtain a smooth texture, the starch originating material in the hydroxypropylated phosphate cross-linked starch is preferably at least one selected from tapioca and corn, and more preferably tapioca.

[0018] The content of the hydroxypropylated phosphate cross-linked starch is preferably 4 to 8% by weight, more preferably 4.5 to 7.5% by weight, and even more preferably 5 to 7% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the content of the hydroxypropylated phosphate cross-linked starch is less than 4% by weight, water syneresis may easily occur on the surface of the paste thawed after frozen storage, resulting in poor appearance. If the content is more than 8% by weight, the viscosity of the oil-in-water emulsified oil composition or paste for frozen confectionery may become too high. That is, the suitability for the production line may be poor, or water syneresis may easily occur on the surface of the paste thawed after frozen storage, resulting in poor appearance.

[0019] The specific thickener is xanthan gum, which is a water-soluble polysaccharide produced when the microorganism Xanthomonas campestris ferments glucose as a raw material. The use of xanthan gum increases water retention, suppressing water syneresis on the paste surface when thawed after frozen storage, and maintaining a good appearance.

[0020] The content of the xanthan gum is preferably 0.07 to 0.25% by weight, more preferably 0.07 to 0.17% by weight, and even more preferably 0.07 to 0.09% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the content of xanthan gum is less than 0.07% by weight, the shape retention of the paste for frozen confectionery may be deteriorated, or water may easily be released from the surface of the paste thawed after freezing, resulting in a poor appearance. If the content of xanthan gum is more than 0.25% by weight, the viscosity of the oil-in-water emulsified oil composition or the paste for frozen confectionery may be too high. That is, the suitability for the production line may be poor, or the moldability may be poor.

[0021] In order to suppress water syneresis on the paste surface when thawed after frozen storage and to maintain a good appearance, the oil-in-water emulsified oil composition preferably contains locust bean gum in addition to the xanthan gum. The content of locust bean gum is preferably 0.01 to 0.03% by weight, more preferably 0.015 to 0.02% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the content of locust bean gum is less than 0.01% by weight, the syneresis suppression effect of the incorporation of locust bean gum may not be sufficiently obtained. If the content of locust bean gum is more than 0.03% by weight, the viscosity of the oil-in-water emulsified oil composition or the paste for frozen confectionery may become too high. That is, the suitability for the production line may be poor, or the moldability may be poor.

[0022] The sugar is not particularly limited, and examples thereof include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from these groups can be used. Among these, white sugar and granulated sugar are preferred from the viewpoint of taste.

[0023] The content of the sugars is preferably 20 to 50% by weight, more preferably 25 to 43% by weight, and even more preferably 30 to 37% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the sugar content is less than 20% by weight, bacteria may increase, the moldability of the paste for frozen confectionery may deteriorate, or water may easily be released from the surface of the paste after thawing after freezing, resulting in a poor appearance. If the sugar content is more than 50% by weight, the paste may become too sweet, or the moldability or shape retention may deteriorate.

[0024] The water content is preferably 18 to 45% by weight, more preferably 24 to 44% by weight, and even more preferably 30 to 43% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the water content is less than 18% by weight, the solubility of the water-soluble raw material may be reduced, and if it is more than 45% by weight, syneresis may occur in the oil-in-water emulsified oil composition.

[0025] The oil-in-water emulsified oil composition may contain water-soluble raw materials other than the hydroxypropylated phosphate cross-linked starch, the xanthan gum, the locust bean gum, and the sugars in the aqueous phase, as long as the effects of the invention are not impaired. As such water-soluble raw materials, components that are generally blended in oil-in-water emulsified oil compositions can be used. Examples of such water-soluble raw materials include processed starch or unprocessed starch other than the hydroxypropylated phosphate cross-linked starch, thickeners other than the xanthan gum and the locust bean gum, water-soluble emulsifiers with an HLB value of 7 or more, dried egg white, whey protein, etc.

[0026] The fats and oils used herein preferably have an SFC (solid fat content) of 50 to 60% at 10° C. and 8.5 to 21.5% at 30° C. as a whole of the fats and oils contained in the oil-in-water emulsified fat and oil composition, more preferably an SFC of 50.5 to 58.5% at 10° C. and 9.5 to 20.5% at 30° C., and even more preferably an SFC of 51.5 to 57.5% at 10° C. and 10.5 to 19.5% at 30° C. When the SFC at 10° C. is 50% or more, the paste for frozen confectionery has good moldability or shape retention, and when it is 60% or less, the paste for frozen confectionery is easily squeezed out with an appropriate hardness. Furthermore, when the SFC at 30° C. is 8.5% or more, the paste for frozen confections has good moldability and shape retention, and when it is 21.5% or less, the paste for frozen confections can be easily squeezed out with an appropriate hardness.

[0027] The SFC can be measured according to the measurement method of "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society. The requirements for the SFC need only be satisfied by all of the fats and oils contained in the oil-in-water emulsified fat composition, and when multiple types of fats and oils are used, the SFCs of the individual fats and oils are not particularly limited.

[0028] The type of the oil or fat is not particularly limited as long as it is an edible oil or fat, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, high erucic rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil, animal oils and fats such as milk fat, beef tallow, lard, and fish oil, and those that have been processed by hardening, fractionation, interesterification, or the like, and at least one selected from these groups can be used.

[0029] In particular, it is preferable to use a suitable combination of multiple types of fats and oils so as to satisfy the above-mentioned SFC value. One example of a suitable combination of fats and oils is a combination of palm oil and highly hydrogenated high erucin rapeseed oil. The highly hydrogenated high erucin rapeseed oil is a highly hydrogenated oil extracted from a rapeseed variety having an erucic acid (erucic acid) content of approximately 40% or more. It is also preferable to use an interesterified oil (IE oil) of palm oil and coconut oil in combination with the combination of fats and oils.

[0030] The content of the oil and fat is preferably 10 to 40% by weight, more preferably 10 to 30% by weight, and even more preferably 15 to 25% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the content of the oil and fat is less than 10% by weight, water syneresis may easily occur on the surface of the paste thawed after frozen storage, resulting in poor appearance, whereas if the content of the oil and fat is more than 40% by weight, emulsification during preparation of the oil-in-water emulsified oil and fat composition may be insufficient, or water syneresis may easily occur on the surface of the paste thawed after frozen storage, resulting in poor appearance.

[0031] The oil-in-water emulsified oil composition may contain an oil-soluble ingredient other than oils and fats in the oil phase within a range that does not impair the effects of the invention, and the oil-soluble ingredient may be a component that is generally blended in an oil-in-water emulsified oil composition. Examples of such ingredients include oil-soluble emulsifiers with an HLB value of less than 7, colorants, flavorings, dairy products, etc.

[0032] Examples of the oil-soluble emulsifier having an HLB value of less than 7 include tetraglycerol tristearate ("SY Glystar TS-3S" (HLB: 4.6) (manufactured by Sakamoto Pharmaceutical Co., Ltd.), sucrose stearate ("S-370" (HLB: 3.0) (manufactured by Mitsubishi Chemical Foods Corporation), and monoglycerol stearate ("Emulgy MS" (HLB: 4.3) (manufactured by Riken Vitamin Co., Ltd.). The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0033] Examples of the coloring agent include carotenoid pigments, etc. The content of the coloring agent can be appropriately set within a range that does not impair the effects of the invention.

[0034] Examples of the flavoring include milk flavoring, butter flavoring, etc. The content of the flavoring may be appropriately set within a range that does not impair the effects of the invention.

[0035] Examples of the dairy products include butter, skim milk powder, buttermilk powder, etc. The content of these can be appropriately set within a range that does not impair the effects of the invention.

[0036] The content of the oil-in-water emulsified oil composition in the entire paste for frozen confectionery is preferably 60 to 97% by weight, more preferably 70 to 90% by weight, and even more preferably 75 to 85% by weight. If the content of the oil-in-water emulsified oil composition is less than 60% by weight, the paste for frozen confectionery may become too soft and may have poor moldability or shape retention, whereas if it is more than 97% by weight, the amount of flavor material may be reduced, and the taste of the flavor material may become too weak.

[0037] (Liquid flavoring material) The liquid flavor material is not particularly limited as long as it is a liquid having a viscosity of 0 to 60 Pa·s at 20° C. and is capable of imparting flavor to food.

[0038] The liquid flavor material may be, for example, juice squeezed from food ingredients such as vegetables and fruits, or a diluted or concentrated form thereof, or a puree obtained by grinding and straining food ingredients such as vegetables and fruits, or a diluted or concentrated form thereof. In addition, for example, a non-liquid flavor material such as a paste or solid may be liquidized by mixing a paste-like flavor material as is or a solid-like flavor material after pulverizing it with a liquid such as water, liquid sugar, milk, or the like, or may be an extract of tea, coffee, or the like.

[0039] Examples of the vegetables and fruits include carrots, spinach, komatsuna, tomatoes, chestnuts, sweet potatoes, pumpkins, edamame, bananas, strawberries, blueberries, raspberries, black currants, mangoes, papayas, coconuts, melons, persimmons, apples, oranges, cherries, pineapples, kiwi fruit, limes, yuzu, lemons, apricots, peaches, grapes, and watermelons.

[0040] The liquid flavor material preferably has a viscosity of 0 to 60 Pa·s at 20°C, more preferably 0.005 to 50 Pa·s, even more preferably 5 to 50 Pa·s, and particularly preferably 10 to 40 Pa·s. If the viscosity of the liquid flavor material at 20°C is higher than 60 Pa·s, the moldability or shape retention of the confectionery paste may be poor. The viscosity can be measured using a cylindrical rotational viscometer (TV-35 viscometer manufactured by Toki Sangyo Co., Ltd.).

[0041] The content of the liquid flavor material in the entire paste for frozen confectionery is preferably 40 to 3 wt%, more preferably 35 to 5 wt%, and even more preferably 30 to 10 wt%. If the content of the flavor material is more than 40 wt%, the paste for frozen confectionery may become too soft and may have poor moldability or shape retention, whereas if it is less than 3 wt%, the amount of the flavor material is reduced and the taste of the flavor material may become too weak.

[0042] [Method of manufacturing paste for frozen confectionery] The method for producing a paste for frozen confectionery according to this embodiment will be exemplified below.

[0043] (Preparation of oil-in-water emulsified oil composition) Water-soluble raw materials such as hydroxypropylated phosphate cross-linked starch, xanthan gum, and sugars are mixed with water and heated to 40 to 60° C. to obtain an aqueous phase. At this time, the contents of each component are adjusted so that, in the entire oil-in-water emulsified oil composition, the hydroxypropylated phosphate cross-linked starch is 4 to 8 wt %, the xanthan gum is 0.07 to 0.25 wt %, the sugars are 20 to 50 wt %, and the water is 18 to 45 wt %. When heating, the components may be mixed and then heated, or the components may be mixed while heating.

[0044] The obtained aqueous phase is preferably kept at 40 to 60° C., and while stirring, fats and oils are added to the aqueous phase so that the fat and oil content is 10 to 40% by weight in the entire oil-in-water emulsified oil composition, to obtain a mixture. The fats and oils are preferably kept at 40 to 60° C. when the aqueous phase is added. If necessary, the oil-soluble raw material may be dissolved in the fat and oil, and then added to the aqueous phase.

[0045] The mixture thus obtained is pre-emulsified and emulsified using a homogenizer, preferably at a pressure of 5 to 15 MPa. The resulting emulsion is heat sterilized using a Contherm scraping heat exchanger, preferably at 95 to 105°C for 2 to 3 minutes, and then cooled to 60°C or lower to obtain a paste. The resulting paste is filled into a container such as a pillow package, and cooled to room temperature or lower (e.g., 5 to 35°C) with cold water at 2 to 7°C to obtain the oil-in-water emulsified oil composition. Here, the pillow package refers to a packaging film that is processed into a bag shape having an opening, filled with contents, and the opening is closed to package the contents.

[0046] (Preparation of liquid flavor material) Regarding liquid flavor materials, if a flavor material that is liquid at 20° C. is available, it may be used as is. If the flavor material is non-liquid, the flavor material may be mixed with a liquid such as water, liquid sugar, milk, or fresh cream to make it liquid at 20° C. before use.

[0047] (Preparation of paste for frozen confectionery) The paste for frozen confectionery according to the present embodiment can be obtained by mixing the oil-in-water emulsified oil composition and the liquid flavor material until they are homogeneous so that the content of the oil-in-water emulsified oil composition is 60 to 97% by weight and the content of the liquid flavor material is 40 to 3% by weight in the entire paste for frozen confectionery. The temperature during mixing is preferably, for example, 5 to 35°C.

[0048] (Use of paste for frozen confectionery) The paste for frozen confectionery according to the present embodiment can be suitably used for confectionery such as toppings for cakes such as Mont Blanc and fruit tarts, and cup desserts that are filled in layers in a cup and eaten. In the confectionery, the paste for frozen confectionery according to the present embodiment is preferably contained in a squeezed-out shape. The paste for frozen confectionery according to the present embodiment can also be used in the form of fillings, sandwiches, spreads, etc. for the confectionery. EXAMPLES

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0050] The raw materials used in the examples and comparative examples are as follows. 1) "Farinex VA70TJ" (processed tapioca starch) manufactured by Matsutani Chemical Industry Co., Ltd. 2) “Jyuhakuto” ​​manufactured by Nissin Sugar Co., Ltd. 3) "Dried Egg White Type K" manufactured by Kewpie Egg Co., Ltd. 4) "Wheyco W80" manufactured by Nippon Shinyaku Co., Ltd. 5) "Novazan 200 Mesh" manufactured by ADM Japan Co., Ltd. 6) San-Ei Gen F.F.I. Co., Ltd. "CESAGUM LN-1 / 200" 7) Kaneka Corporation "Palm oil (SFC at 10°C: 50.9%, SFC at 30°C: 9.8%)" 8) Yokoseki Oil Industry Co., Ltd. "High Yersin Rapeseed Hardened Oil (SFC at 10°C: 99.4%, SFC at 30°C: 98.8%)" 9) Interesterified palm and coconut oil (SFC at 10°C: 55.3%, SFC at 30°C: 11.5%) (production information is given below) 10) Joetsu Starch Co., Ltd. "Fine Snow" 11) Kaneka Corporation "Strawberry Sauce 100 (Viscosity at 20°C: 20 Pa·s)" 12) Viscosity-adjusted strawberry sauce (viscosity at 20°C: 52 Pa·s) (production information is given below) 13) "Marron Paste Amaro" by Kyomaron Co., Ltd. (Viscosity at 20°C: 131 Pa s)

[0051] <Evaluation of syneresis on paste surface after thawing after frozen storage> The prepared paste for frozen confectionery was squeezed out using a star-shaped nozzle, left to stand at -20°C for one week, then naturally thawed at 5°C for 18 hours. The paste surface was then visually observed and evaluated according to the following criteria. 5 points: No change before and after freezing, no water separation. 4 points: Slight separation of water was observed on the surface of the thawed paste compared to the paste before freezing. 3 points: Compared to the paste before freezing, there is some water separation on the surface of the paste after thawing, but this does not affect the quality. 2 points: Compared to the paste before freezing, the surface of the thawed paste showed water separation and was somewhat gritty. 1 point: Compared to the paste before freezing, there is water separation on the surface of the paste after thawing, and the paste surface is crumbly.

[0052] [Preparation of raw material 9) used in the examples and comparative examples] A mixture of 76 parts by weight of palm oil (Kaneka Corporation) and 24 parts by weight of coconut oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random transesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Chemical Industry Co., Ltd.), and deodorized for 1 hour under conditions of 250°C and 200 Pa to obtain an interesterified oil of palm oil and coconut oil. The SFC of the interesterified oil of palm oil and coconut oil at 10°C was 55.3%, and the SFC at 30°C was 11.5%.

[0053] [Production of raw material 12) used in the examples and comparative examples] The strawberry sauce was placed in a pot and heated over low heat to remove the water and adjust the viscosity. The viscosity of the adjusted strawberry sauce at 20°C was 52 Pa s.

[0054] (Production Example 1) Preparation of oil-in-water emulsified oil composition According to the formulation of Table 1, an oil-in-water emulsified oil composition was prepared as follows. That is, 6.0 parts by weight of hydroxypropylated phosphate crosslinked starch, 33.51 parts by weight of white sugar, 0.1 parts by weight of dried egg white, 1.9 parts by weight of whey protein, 0.08 parts by weight of xanthan gum, 0.02 parts by weight of locust bean gum, and 38.39 parts by weight of water were stirred and mixed uniformly, and the mixture was heated to 50°C, to which 18.0 parts by weight of palm oil and 2.0 parts by weight of high erucine rapeseed extremely hardened oil, which had been adjusted to 60°C, were added, and the mixture was pre-emulsified by stirring thoroughly. Then, the mixture was emulsified at a pressure of 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The resulting emulsion was sterilized at 100°C for 2 minutes in a Contherm scraping heat exchanger (Noritake Cooker Steam Mixer, manufactured by Noritake Company Limited), cooled to 60°C, and packed into a pillow bag. It was then cooled to room temperature or below with 5°C cold water to obtain an oil-in-water emulsified oil composition.

[0055] The oil consisting of a mixture of palm oil and highly hydrogenated high erucic rapeseed oil had an SFC of 53.4% ​​at 10°C and 17.6% at 30°C.

[0056] (Production Examples 2 to 19) Preparation of oil-in-water emulsified oil compositions Oil-in-water emulsified oil compositions were prepared in the same manner as in Production Example 1, except that the amounts of each component were changed according to the compositions in Tables 1 and 2.

[0057] [Table 1]

[0058] [Table 2]

[0059] (Example 1) Preparation of paste for frozen confectionery According to the formulation in Table 3, 80.0 parts by weight of the oil-in-water emulsified oil composition prepared in Production Example 1 was mixed with 20.0 parts by weight of strawberry sauce, a liquid flavor ingredient, at 25° C. using a Hobart mixer until homogenous, to obtain a paste for frozen confectionery. The obtained paste for frozen confectionery was subjected to an evaluation of syneresis on the paste surface after thawing after frozen storage, and the evaluation results are summarized in Table 3.

[0060] (Examples 2 to 14, Comparative Examples 1 to 9) Preparation of Paste for Frozen Confectionery Pastes for frozen confectioneries were obtained in the same manner as in Example 1, except that the type (production example number) or blended amount of the oil-in-water emulsified oil composition and the blended amount of the liquid flavor material were changed according to the blending ratios in Tables 3 to 5. For each of the obtained pastes for frozen confectioneries, the syneresis of the paste surface after thawing after frozen storage was evaluated, and the evaluation results are summarized in Tables 3 to 5.

[0061] [Table 3]

[0062] [Table 4]

[0063] [Table 5]

[0064] From Tables 3 and 4, it can be seen that all of the pastes for frozen confectioneries obtained in Examples 1 to 14 satisfy the requirements of the invention, and the evaluation of the syneresis of the paste surface after thawing after frozen storage was good in all cases.

[0065] On the other hand, Table 5 reveals the following: The paste for frozen confectionery obtained in Comparative Example 1 had a low content of hydroxypropylated phosphate cross-linked starch in the entire oil-in-water emulsified oil composition of 3.0% by weight, and the paste surface thawed after frozen storage was rated low in terms of syneresis.

[0066] The paste for frozen confectionery obtained in Comparative Example 2 had a high content of hydroxypropylated phosphate cross-linked starch in the entire oil-in-water emulsified oil composition at 9.0% by weight, and the paste surface after thawing after frozen storage was rated low in terms of syneresis.

[0067] The paste for frozen confectionery obtained in Comparative Example 3 did not use hydroxypropyl phosphate cross-linked starch, but used rice starch instead, and the paste surface after thawing after frozen storage was rated low in terms of syneresis.

[0068] The paste for frozen confectionery obtained in Comparative Example 4 had a low xanthan gum content of 0.02% by weight in the entire oil-in-water emulsified oil composition, and the paste surface after thawing after frozen storage was rated low for syneresis.

[0069] The paste for frozen confectionery obtained in Comparative Example 5 did not use xanthan gum, but instead used only locust bean gum, and the paste surface thawed after frozen storage was rated low in terms of syneresis.

[0070] The paste for frozen confectionery obtained in Comparative Example 6 had a low oil content of 9.0% by weight in the entire oil-in-water emulsified oil composition. This Comparative Example 6 was used as the evaluation standard for evaluating the syneresis of the paste surface after thawing after frozen storage.

[0071] The paste for frozen confectionery obtained in Comparative Example 7 had a high oil content of 41.0% by weight in the entire oil-in-water emulsified oil composition, and the paste surface after thawing after frozen storage was rated low for syneresis.

[0072] The paste for frozen confectionery obtained in Comparative Example 8 had a low sugar content of 18.51% by weight and a high water content of 53.4% ​​by weight in the entire oil-in-water emulsified oil composition, and the paste surface after thawing after frozen storage was rated low in terms of syneresis.

[0073] The paste for frozen confectionery obtained in Comparative Example 9 was rated low for syneresis on the paste surface after thawing after frozen storage, since the flavoring material used was not liquid but pasty at 20°C.

Claims

1. A paste for frozen confectionery, comprising an oil-in-water emulsified oil composition and a flavor material, The oil-in-water emulsified oil composition contains, based on the total weight of the composition, 10 to 40% by weight of an oil, 4 to 8% by weight of a hydroxypropylated phosphate cross-linked starch, 0.07 to 0.25% by weight of a xanthan gum, 20 to 50% by weight of a sugar, and 18 to 45% by weight of water; The flavor material is liquid at 20°C, The content of the oil-in-water emulsified oil composition is 60 to 97% by weight, and the content of the flavor material is 40 to 3% by weight in the entire paste for frozen confectionery. Paste for frozen sweets.

2. The paste for frozen confectionery according to claim 1, wherein the oil-in-water emulsified oil composition further contains 0.01 to 0.03% by weight of locust bean gum.

3. 3. The paste for frozen confectionery according to claim 1 or 2, wherein the raw material from which the hydroxypropylated phosphate cross-linked starch is derived is at least one selected from tapioca and corn.

4. A frozen confectionery comprising the paste for frozen confectionery according to claim 1 or 2.

5. 3. An oil-in-water emulsified oil composition for use in a paste for frozen confectionery according to claim 1 or 2, The oil-in-water emulsified oil composition contains, based on the total weight of the oil-in-water emulsified oil composition, 10 to 40% by weight of oils, 4 to 8% by weight of hydroxypropylated phosphate cross-linked starch, 0.07 to 0.25% by weight of xanthan gum, 20 to 50% by weight of sugars, and 18 to 45% by weight of water.

6. A method for producing a paste for frozen confectionery, comprising the steps of: a step of mixing the respective materials so that the total amount of the oil-in-water emulsified oil composition is 4 to 8% by weight of the hydroxypropylated phosphate cross-linked starch, 0.07 to 0.25% by weight of the xanthan gum, 20 to 50% by weight of the saccharide, and 18 to 45% by weight of the water, and heating the mixture to 40 to 60° C. to obtain an aqueous phase; A step of adding an oil to the aqueous phase so that the content of the oil is 10 to 40% by weight of the entire oil-in-water emulsified oil composition to obtain a mixture; emulsifying the mixture and then heating it to obtain an oil-in-water emulsified oil composition; and mixing the oil-in-water emulsified oil composition and the flavor material at 5 to 35° C. so that the content of the oil-in-water emulsified oil composition is 60 to 97% by weight and the content of the flavor material is 40 to 3% by weight in the entire paste for frozen confectionery; A method for producing a paste for frozen confectionery, comprising the steps of:

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