Method for producing paste for confectionery

Abstract

To provide a method for easily producing a paste for liquid flavor material-containing confectionery good in easiness in expressing flavor of a contained liquid flavor material.SOLUTION: A method for producing a paste for confectionery includes: a process of mixing starch, sugar and water so that the content of starch is 4-8 wt%, the content of sugar is 20-40 wt%, and the content of water is 20-55 wt% in an entire oil-in-water emulsified oil and fat composition, and heating at 40-60°C to obtain an aqueous phase; a process of adding the fat to the aqueous phase so that the content of fat having the SFC (solid fat content) of 50-60% at 10°C and of 8.5-21.5% at 30°C, is 10-40 wt% in an entire oil-in-water emulsified oil and fat composition to obtain a mixture; a process of subjecting the mixture to emulsification, heat sterilization at 95-105°C for 2-3 min, and thereafter cooling to 5-35°C to obtain an oil-in-water emulsified oil and fat composition, and a process of mixing the oil-in-water emulsified oil and fat composition, and the flavor material at 5-35°C at 130-150 rpm for 15-40 sec so that the content of the oil-in-water emulsified oil and fat composition in an entire paste for confectionery is 60-97 wt%, and the content of the flavor material which is liquid at 20°C is 40-3 wt%.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Due to the diversification of consumer tastes, breads and confectioneries with various flavors are manufactured. In mass production, flavors are often imparted to breads and confectioneries by adding flavoring materials to confectionery pastes used for fillings and toppings. Therefore, the confectionery pastes are required to be easy to bring out the flavor.

[0003] Confectionery pastes containing flavoring materials are generally produced by mixing various flavoring materials with other ingredients, emulsifying them, and then heating them. However, confectionery pastes produced in this manner do not fully bring out the flavor of the flavoring materials, and there are cases in which the flavor cannot be fully felt when eaten.

[0004] Furthermore, in the industrial production of confectionery pastes containing various flavoring ingredients, mixing all of the ingredients to produce each of the many different types of confectionery paste is time-consuming and can easily lead to excessive production of each type, resulting in increased waste.

[0005] Patent Document 1 discloses a method for producing an oil-in-water emulsion that can prevent thermal deterioration and evaporation of flavor and aroma components, has a good flavor and aroma, and has excellent storage stability, by heat-treating an oil-in-water emulsion containing 1-30% by weight of fats and oils, 1-10% by weight of starch, 5-60% by weight of sugars, and water, and adding fruit juice, aroma components, or alcohols in an amount of 0.01-20% by weight based on the emulsion. This document describes that a flavor material-containing oil-in-water emulsion is produced by adding and mixing a flavor material on the production line for the oil-in-water emulsion. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 7-135900 Summary of the Invention [Problem to be solved by the invention]

[0007] The flavor ingredient-containing oil-in-water emulsion produced by the method disclosed in Patent Document 1 was easily homogenized, but did not necessarily allow the flavor of the flavor ingredient to be fully brought out.

[0008] SUMMARY OF THE PRESENT DISCLOSURE ... An object of the present invention is to provide a method for easily producing a paste for confectionery containing a liquid flavor material, which allows the flavor of the contained liquid flavor material to be easily brought out. [Means for solving the problem]

[0009] As a result of extensive research to solve the above problems, the inventors have discovered that when a confectionery paste is produced by mixing an oil-in-water emulsified oil composition containing specific amounts of oils and fats having a specific SFC (solid fat content), starch, sugars, and water with a liquid flavor ingredient under specific conditions, the flavor of the flavor ingredient can be easily brought out, and have completed the present invention.

[0010] That is, the first aspect of the present invention comprises a step of mixing starch, sugar and water so that the starch content, sugar content and water content are 4 to 8% by weight, 20 to 40% by weight and 20 to 55% by weight, respectively, of the entire oil-in-water emulsified oil-and-fat composition, and heating the mixture to 40 to 60°C to obtain an aqueous phase; and a step of adding an oil having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C to obtain a mixture so that the content of the oil is 10 to 40% by weight of the entire oil-in-water emulsified oil-and-fat composition. the mixture is emulsified, heat-sterilized at 95-105°C for 2-3 minutes, and then cooled to 5-35°C to obtain an oil-in-water emulsified oil-and-fat composition; and the oil-in-water emulsified oil-and-fat composition and the flavor material are mixed at 5-35°C and 130-150 rpm for 15-40 seconds so that the content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery paste is 60-97% by weight, and the content of the flavor material that is liquid at 20°C is 40-3% by weight. The second aspect of the present invention is a confectionery paste in which the content of the oil-in-water emulsified oil composition is 60 to 97% by weight, and the content of the flavor material that is liquid at 20°C is 40 to 3% by weight, in the entire confectionery paste, and the starch, sugar and water are mixed so that the starch content is 4 to 8% by weight, the sugar content is 20 to 40% by weight, and the water content is 20 to 55% by weight in the entire oil-in-water emulsified oil composition, and the mixture is heated to 40 to 60°C to obtain an aqueous phase, and the SFC (solid fat content) is then added. The present invention relates to a confectionery paste, which is prepared by adding an oil-and-fat mixture to the aqueous phase so that the content of the oil-and-fat mixture is 50-60% at 10°C and 8.5-21.5% at 30°C, and the oil-and-fat content is 10-40% by weight of the entire oil-in-water emulsified oil-and-fat composition, emulsifying the mixture, sterilizing it by heat at 95-105°C for 2-3 minutes, and then cooling it to 5-35°C, and mixing the obtained oil-in-water emulsified oil-and-fat composition with the flavor material at 5-35°C and 130-150 rpm for 15-40 seconds. A third aspect of the present invention relates to a confectionery or bread comprising the confectionery paste. Effect of the Invention

[0011] According to the present invention, it is possible to provide a method for easily producing a liquid flavor material-containing paste for confectionery which easily brings out the flavor of the flavor material contained therein.

[0012] According to the present invention, various flavor materials can be added to an oil-in-water emulsified oil composition to produce a variety of confectionery pastes, making it possible to easily produce a wide variety of confectionery pastes 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 confectionery paste according to this embodiment can be produced by mixing a specific oil-in-water emulsified oil and fat composition with a flavor material that is liquid at 20° C. under specific conditions. The term "paste" in the confectionery paste means that, while having high viscosity at a temperature of, for example, about 5 to 35° C., it has fluidity to the extent that it can be squeezed out or molded into a spread. The confectionery paste has a flavor derived from the liquid flavor material.

[0014] (Oil-in-water emulsified fat composition) The oil-in-water emulsified oil composition is an oil-in-water emulsion that includes an aqueous phase containing water, starch, sugars, and other water-soluble ingredients, and an oil phase containing oils and fats and, if necessary, oil-soluble ingredients other than oils and fats. In this embodiment, the oil-in-water emulsified oil composition contains at least oils and fats, starch, sugars, and water.

[0015] As the fat or oil, it is preferable to use fat or oil that satisfies 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 fat or oil contained in the oil-in-water emulsified fat or oil composition. More preferably, the SFC is 50.5 to 58.5% at 10° C. and 9.5 to 20.5% at 30° C., and even more preferably, the SFC is 51.5 to 57.5% at 10° C. and 10.5 to 19.5% at 30° C.

[0016] If the SFC at 10°C is less than 50%, the moldability or shape retention of the confectionery paste may be poor, and if it exceeds 60%, the confectionery paste may become too hard and difficult to mold. Also, if the SFC at 30°C is less than 8.5%, the moldability or shape retention of the confectionery paste may be poor, and if it exceeds 21.5%, the confectionery paste may become too hard and difficult to mold.

[0017] 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.

[0018] 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.

[0019] Although one type of fat or oil may be used, it is preferable to use a suitable combination of multiple types of fat or oil so as to satisfy the above-mentioned SFC value. One example of a suitable combination of fat or oil 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. The combination of fat or oil may also be used in combination with transesterified palm oil and coconut oil.

[0020] 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 and fat composition. If the content of the oil and fat is less than 10% by weight, the flavor of the liquid flavor material may not be fully developed, or the moldability or shape retention of the confectionery paste may be deteriorated, whereas if the content of the oil and fat is more than 40% by weight, the flavor of the liquid flavor material may not be fully developed, or emulsification may be insufficient when preparing the oil-in-water emulsified oil and fat composition.

[0021] The starch is not particularly limited, and examples thereof include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and chemically and / or physically treated modified starch. As the starch, a powdered product of a starchy plant such as wheat, corn, rice, sweet potato, potato, cassava, or sago palm may be used as long as it does not adversely affect the texture. In order to obtain a smooth texture with good melt-in-the-mouth properties, the modified starch is preferably derived from tapioca starch, sago starch, or sweet potato starch, and more preferably derived from tapioca starch. From the viewpoint of storage stability, hydroxypropylated phosphate cross-linked starch, which is less likely to retrograde, is preferred.

[0022] The content of the 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 starch content is less than 4% by weight, the flavor of the liquid flavor material may not be fully developed, and the moldability or shape retention of the confectionery paste may be deteriorated, while if the starch content is more than 8% by weight, the flavor of the liquid flavor material may not be fully developed, and the viscosity of the oil-in-water emulsified oil composition or the confectionery paste may be too high, i.e., the suitability for the production line may be poor.

[0023] 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.

[0024] The content of the sugars is preferably 20 to 40% by weight, more preferably 20 to 30% by weight, and even more preferably 22 to 25% 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 or the flavor of the liquid flavor material may not be fully developed, whereas if it is more than 40% by weight, the sweetness of the confectionery paste may be too strong or the flavor of the liquid flavor material may not be fully developed.

[0025] The water content is preferably 20 to 55% by weight, more preferably 33 to 53% by weight, and even more preferably 45 to 53% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the water content is less than 20% by weight, the solubility of the water-soluble raw material may be reduced, and if it is more than 55% by weight, syneresis may occur in the oil-in-water emulsified oil composition.

[0026] The oil-in-water emulsified oil composition may contain water-soluble raw materials other than the starch and sugar. As the water-soluble raw materials, components generally blended in oil-in-water emulsified oil compositions can be used within the range that does not impair the effects of the invention. Examples of such components include thickeners, dried egg white, and whey protein.

[0027] Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0028] The oil-in-water emulsified oil composition may contain an oil-soluble ingredient other than fats and oils. As the oil-soluble ingredient, ingredients that are generally blended in oil-in-water emulsified oil compositions can be used within the range that does not impair the effects of the invention. Examples of such ingredients include emulsifiers, colorants, flavors, dairy products, etc.

[0029] Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0030] The coloring agent may be, for example, a carotenoid pigment, etc. The content thereof may be appropriately set within a range that does not impair the effects of the invention.

[0031] Examples of the flavoring include milk flavoring, butter flavoring, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0032] Examples of the dairy products include butter, skim milk powder, buttermilk powder, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0033] The content of the oil-in-water emulsified oil composition in the entire confectionery paste 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 confectionery paste may become too soft and may have poor moldability or shape retention, whereas if it is more than 97% by weight, the amount of the liquid flavor material may be reduced, and the flavor of the liquid flavor material may become too weak.

[0034] (Liquid flavoring material) The liquid flavor material refers to a flavor material that is liquid at 20° C., and 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, it may be a flavor material that is non-liquid, such as a paste or solid, dissolved in a liquid component such as water, liquid sugar, milk, etc. to make it liquid. The food ingredients such as vegetables and fruits are not particularly limited as long as they can impart flavor to foods, and examples thereof include chestnuts, sweet potatoes, pumpkins, strawberries, etc.

[0035] The liquid flavor material preferably has a viscosity of 0 to 60 Pa·s at 20°C. More preferably, it is 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.).

[0036] The content of the liquid flavor material in the entire confectionery paste 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 liquid flavor material is more than 40 wt %, the confectionery paste may become too soft and may have poor moldability or shape retention, whereas if it is less than 3 wt %, the flavor of the liquid flavor material may become too weak.

[0037] [Method of manufacturing confectionery paste] The method for producing the confectionery paste according to this embodiment will be exemplified below.

[0038] (Preparation of oil-in-water emulsified oil composition) Water-soluble raw materials such as starch 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, starch is 4 to 8 wt %, sugars is 20 to 40 wt %, and water is 20 to 55 wt %. When heating, the components may be mixed and then heated, or the components may be mixed while heating.

[0039] The obtained aqueous phase is preferably kept at 40 to 60° C., and while stirring, an oil having an SFC of 50 to 60% at 10° C. and 8.5 to 21.5% at 30° C. is added to the aqueous phase so that the content of the oil is 10 to 40% by weight in the entire oil-in-water emulsified oil composition, to obtain a mixture. The oil is 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 oil and then added to the aqueous phase.

[0040] The mixture obtained is pre-emulsified and emulsified at a pressure of 5 to 15 MPa using a homogenizer. The resulting emulsion is preferably heat-sterilized at 95 to 105°C for 2 to 3 minutes using a Contherm scraping-type heat exchanger, and then cooled to 60°C or less to obtain a paste. If the heat-sterilization time is shorter than 2 minutes, sterilization may be insufficient, and if it is longer than 3 minutes, scorching may occur due to heating. In addition, if the heat-sterilization temperature is lower than 95°C, sterilization may be insufficient, and if it is higher than 105°C, scorching may occur due to heating.

[0041] The obtained paste is filled into a pillow package and cooled to room temperature or lower (specifically, 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 package in which a packaging film is processed into a bag shape having an opening, the contents are filled, and the opening is closed to package the contents.

[0042] (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 dissolved in a liquid component such as water, liquid sugar, milk, or fresh cream to make it liquid before use.

[0043] (Preparation of confectionery paste) The confectionery paste according to the present embodiment can be obtained by mixing the oil-in-water emulsified oil composition and the liquid flavor material 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, respectively, in the entire confectionery paste. The temperature during mixing is preferably 5 to 35°C.

[0044] The stirring speed when mixing the oil-in-water emulsified oil composition and the liquid flavor material is preferably 130 to 150 rpm, and more preferably 135 to 145 rpm. If the stirring speed is slower than 130 rpm, the two may not be mixed sufficiently, and the flavor of the liquid flavor material may not be fully felt, while if the stirring speed is faster than 150 rpm, the two may be uniformly dispersed, and the flavor of the liquid flavor material may not be fully felt.

[0045] The stirring and mixing time during mixing is preferably 15 to 40 seconds, more preferably 20 to 38 seconds, and even more preferably 30 to 38 seconds. If the stirring and mixing time is shorter than 15 seconds, the two ingredients may not be mixed sufficiently, and the flavor of the liquid flavor ingredient may not be fully felt, whereas if it is longer than 40 seconds, the two ingredients may be uniformly dispersed, and the flavor of the liquid flavor ingredient may not be fully felt.

[0046] (Use of confectionery paste) The confectionery paste according to the present embodiment can be used in confectionery such as cakes and cup desserts, and breads. Specifically, it can be suitably used for topping cakes such as Mont Blanc and confectionery such as sweet potato by squeezing out the paste from a nozzle. The confectionery paste according to the present embodiment can also be used for filling, sandwiching, or spreading confectionery such as cakes and breads. Furthermore, the confectionery paste according to the present embodiment can be filled into a transparent cup to make a cup dessert. EXAMPLES

[0047] 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.

[0048] The raw materials used in the examples and comparative examples are as follows. 1) "Farinex VA70TJ" 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) Kaneka Corporation "Strawberry Sauce 100 (Viscosity at 20°C: 20 Pa·s)"

[0049] <Evaluation of flavor development> The confectionery pastes prepared in each of the Examples and Comparative Examples were eaten by 10 experienced panelists and evaluated according to the following criteria. The average of the evaluation scores of each panelist is shown in each table as the evaluation score. 5 points: The flavor is very strong compared to Example 7. 4 points: The flavor is stronger than that of Example 7. 3 points: The flavor is equivalent to that of Example 7. 2 points: The flavor is not as strong as in Example 7. 1 point: No flavor compared to Example 7.

[0050] (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, 24.4 parts by weight of white sugar, 0.1 parts by weight of dried egg white, 1.9 parts by weight of whey protein, 0.07 parts by weight of xanthan gum, 0.02 parts by weight of locust bean gum, and 47.51 parts by weight of water were stirred and mixed to be uniform, 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 erucic 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.

[0051] 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.

[0052] (Production Examples 2 to 13) 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.

[0053] (Production Examples 14 to 15) Preparation of oil-in-water emulsified oil composition An attempt was made to produce an oil-in-water emulsified oil composition in the same manner as in Production Example 1, except that the heating temperature or heating time in the Contherm scraped surface heat exchanger when producing the oil-in-water emulsified oil composition was changed according to the description in Table 2. The heating temperature in Production Example 14 was as high as 115°C, and the heating time in Production Example 15 was as long as 5 minutes. In both Production Examples, the product was burned by heating, and the obtained emulsified oil composition could not be used to produce a confectionery paste.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Example 1) Preparation of confectionery paste 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 and 20.0 parts by weight of strawberry sauce, a liquid flavor material, were placed in a bowl, and mixed in a vertical mixer ("Hobart Mixer MODEL N-50" manufactured by HOBART CANADA) equipped with a beater at 25°C and 139 rpm for 34 seconds to obtain a confectionery paste. The obtained confectionery paste was evaluated for ease of flavor development, and the evaluation results are shown in Table 3.

[0057] (Examples 2 to 7) Preparation of confectionery paste Confectionery pastes were obtained in the same manner as in Example 1, except that the type of oil-in-water emulsified oil composition (production example number) was changed according to the formulation in Table 3. Each of the obtained confectionery pastes was evaluated for ease of flavor development, and the evaluation results are shown in Table 3.

[0058] (Examples 8 to 9) Preparation of confectionery paste Confectionery pastes were obtained in the same manner as in Example 1, except that the blending amounts of the oil-in-water emulsified oil composition and the liquid flavor material were changed according to the blending ratios in Table 3. The ease with which flavor was released was evaluated for each of the obtained confectionery pastes, and the evaluation results are shown in Table 3.

[0059] (Examples 10 to 11) Preparation of confectionery paste Confectionery pastes were obtained in the same manner as in Example 1, except that the stirring and mixing time of the oil-in-water emulsified oil composition and the liquid flavor material was changed according to the formulation in Table 3. The ease with which flavor was released was evaluated for each of the obtained confectionery pastes, and the evaluation results are shown in Table 3.

[0060] (Comparative Examples 1 to 6) Preparation of Paste for Confectionery Confectionery pastes were obtained in the same manner as in Example 1, except that the type of oil-in-water emulsified oil composition (production example number) was changed according to the formulation in Table 4. Each of the obtained confectionery pastes was evaluated for ease of flavor development, and the evaluation results are shown in Table 4.

[0061] (Comparative Example 7) Preparation of confectionery paste Paste for confectionery was obtained in the same manner as in Example 1, except that the blending amounts of the oil-in-water emulsified oil composition and the liquid flavor material were changed according to the blending ratio in Table 4. The obtained paste for confectionery was evaluated for ease of flavor development, and the evaluation results are shown in Table 4.

[0062] (Comparative Examples 8-9) Preparation of Paste for Confectionery Confectionery pastes were obtained in the same manner as in Example 1, except that the stirring and mixing time of the oil-in-water emulsified oil composition and the flavor material was changed according to the formulation in Table 4. The ease with which flavor was released was evaluated for each of the obtained confectionery pastes, and the evaluation results are shown in Table 4.

[0063] [Table 3]

[0064] [Table 4]

[0065] From Table 3, it can be seen that all of the confectionery pastes obtained in Examples 1 to 11 satisfied the requirements of the invention, and were evaluated favorably for ease of flavor development.

[0066] On the other hand, Table 4 reveals the following: The confectionery paste obtained in Comparative Example 1 had a low fat content of 9.0% by weight in the entire oil-in-water emulsified fat composition, and was rated low in terms of ease of flavor development.

[0067] The confectionery paste obtained in Comparative Example 2 had a high oil content of 41.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in terms of ease of flavor development.

[0068] The confectionery paste obtained in Comparative Example 3 had a low starch content of 3.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in terms of ease of flavor development.

[0069] The confectionery paste obtained in Comparative Example 4 had a high starch content of 9.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in terms of ease of flavor development.

[0070] The confectionery paste obtained in Comparative Example 5 had a low sugar content of 19.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in terms of ease of flavor development.

[0071] The confectionery paste obtained in Comparative Example 6 had a high sugar content of 41.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in ease of flavor development.

[0072] The confectionery paste obtained in Comparative Example 7 had a high content of 99.0% by weight in the entire oil-in-water emulsified oil composition, and was rated low in terms of ease of flavor development.

[0073] The confectionery paste obtained in Comparative Example 8 had a short stirring and mixing time of 13 seconds for the oil-in-water emulsified oil composition and the liquid flavor material, and was rated low in terms of ease of flavor development.

[0074] The confectionery paste obtained in Comparative Example 9 had a long stirring and mixing time of 45 seconds for the oil-in-water emulsified oil composition and the liquid flavor material, and was rated low in ease of flavor development.

Claims

1. a step of mixing starch, sugars and water so that the starch content, sugar content and water content are 4 to 8% by weight, 20 to 40% by weight and 20 to 55% by weight, respectively, in the entire oil-in-water emulsified oil composition, and heating the mixture to 40 to 60° C. to obtain an aqueous phase; A step of adding an oil or fat having an SFC (solid fat content) of 50 to 60% at 10° C. and 8.5 to 21.5% at 30° C. to the aqueous phase so that the content of the oil or fat is 10 to 40% by weight in the entire oil-in-water emulsified oil or fat composition to obtain a mixture; emulsifying the mixture, heat-sterilizing it at 95 to 105°C for 2 to 3 minutes, and then cooling it to 5 to 35°C to obtain an oil-in-water emulsified oil composition; and The method for producing a confectionery paste includes a step of mixing the oil-in-water emulsified oil composition and the flavor material at 5 to 35°C and 130 to 150 rpm for 15 to 40 seconds so that the content of the oil-in-water emulsified oil composition in the entire confectionery paste is 60 to 97 wt % and the content of the flavor material that is liquid at 20°C is 40 to 3 wt %.

2. A confectionery paste, the content of an oil-in-water emulsified oil composition being 60 to 97% by weight, and the content of a flavor material that is liquid at 20°C being 40 to 3% by weight, A confectionery paste comprising: a mixture of starch, sugars, and water such that the starch content, sugar content, and water content are 4-8% by weight, 20-40% by weight, and 20-55% by weight, respectively, of the entire oil-in-water emulsified oil-and-fat composition; a mixture of oils and fats having an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, respectively, being added to the aqueous phase such that the content of the oils and fats is 10-40% by weight, respectively, of the entire oil-in-water emulsified oil-and-fat composition; a mixture of the oils and fats being emulsified, heat-sterilized at 95-105°C for 2-3 minutes, and then cooled to 5-35°C; and the resulting oil-in-water emulsified oil-and-fat composition and the flavor material are mixed at 5-35°C and 130-150 rpm for 15-40 seconds.

3. A confectionery or bread comprising the confectionery paste according to claim 2.

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