Flour paste for confectionery

Abstract

To provide a flour paste for confectionery containing a flavor material where development of color of the flavor material is good, a production method of the same, and an oil-in-water emulsified oil and fat composition used for the flour paste for confectionery.SOLUTION: A flour past for confectionery 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 starch, 20-40 wt% of sugar, and 20-55 wt% of water in the entire composition, the oil-in-water emulsified oil and fat composition has an average oil droplet diameter of 12-20 μm, an L* value in a color system of 80-90, an a* value of -2.0-2.0, and a b* value of -6.0-6.0, the flavor material is liquid, the content of the oil in water emulsified oil and fat composition is 60-97 wt%, and the content of the flavor material is 40-3 wt% in the entire flour paste for confectionery.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour paste for confectionery containing a liquid flavoring material. [Background technology]

[0002] In recent years, in response to the diversification of consumer tastes, confectionery pastes containing a wide variety of flavoring materials are widely used, for example, as cake toppings or as cup desserts filled in layers in transparent cups and eaten as is. A representative example is a flower paste in which a flavoring material is added to an oil-in-water emulsified oil composition. In particular, the beauty of appearance, i.e., good color development, is important for desserts, and in particular, for flower pastes containing egg yolk, it is required that the color development of the flavoring material contained therein is not hindered.

[0003] Custard cream, a type of flower paste, is often made with egg yolks. However, because egg yolks have a high chroma, the chroma of the paste itself also increases, and when flavoring ingredients are added, the color of the custard cream as a whole becomes cloudy, which tends to reduce color development.

[0004] Even if the flower paste does not use ingredients with high saturation, if the whiteness is too high, the color of the entire flower paste will be diluted. Conversely, if the brightness of the ingredients is too low, the color of the entire flower paste will be black and dull.

[0005] On the other hand, due to the diversification of consumer food needs, there is a demand for confectionery flower pastes containing various flavoring materials. However, in industrial production, if various kinds of confectionery flower pastes are produced by mixing all the ingredients, it takes time and effort and leads to increased waste, so that the needs cannot be fully met.

[0006] Patent Document 1 discloses a flower paste containing 2 to 10 mass % of starches, 3 to 40 mass % of fats and oils including 0.01 to 1 mass % of extremely hardened fats and oils, and 8 to 30 mass % of sugars, and describes that the flower paste improves the luster and color development of flavor ingredients. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2006-129763 A Summary of the Invention [Problem to be solved by the invention]

[0008] In the examples of Patent Document 1, dried whole eggs are blended, and the content of dried whole eggs in the flower paste is 2 to 5% by weight. Therefore, the chroma of the flower paste itself is high due to the egg yolk contained in the dried whole eggs, and the coloring becomes poor, especially when a flavor material with a color other than yellow is used. Therefore, we have been studying an oil-in-water emulsion that can be combined with any flavor material and can be used as a base for easily preparing a confectionery paste.

[0009] An object of the present invention is to provide a confectionery flower paste containing a flavor material and exhibiting good color development of the flavor material, a method for producing the same, and an oil-in-water emulsified oil composition for use in the confectionery flower paste. [Means for solving the problem]

[0010] As a result of intensive research by the present inventors to solve the above problems, they found that in order not to interfere with the color development of the flavor material, it is sufficient to lower the saturation and moderately suppress the brightness of the oil-in-water emulsion to be combined. They also found that a confectionery flower paste containing an oil-in-water emulsified oil composition containing specific amounts of fats and oils, starch, sugars, and water, having a specific average oil droplet size, and showing specific values ​​of L* value, a* value, and b* value in a color system, and a specific amount of a liquid flavor material, respectively, has good color development of the flavor material, and thus completed the present invention.

[0011] That is, the first aspect of the present invention relates to a flower paste for confectionery, the flower paste for confectionery comprising an oil-in-water emulsified oil-and-fat composition and a flavoring material, the oil-in-water emulsified oil-and-fat composition contains 10-40% by weight of oils and fats, 4-8% by weight of starch, 20-40% by weight of sugars, and 20-55% by weight of water, the oil-in-water emulsified oil-and-fat composition has an average oil droplet diameter of 12-20μm, an L* value of 80-90, an a* value of -2.0-2.0, and a b* value of -6.0-6.0 in a color system, the flavoring material is liquid, and the content of the oil-in-water emulsified oil-and-fat composition in the entire flower paste for confectionery is 60-97% by weight, and the content of the flavoring material is 40-3% by weight. The second aspect of the present invention relates to a confectionery comprising the flower paste for confectionery. The third aspect of the present invention relates to an oil-in-water emulsified oil composition for use in the flower paste for confectionery, the oil-in-water emulsified oil composition comprising 10 to 40% by weight of oils, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, and 20 to 55% by weight of water, an average oil droplet size of 12 to 20 μm, and a color system having an L* value of 80 to 90, an a* value of -2.0 to 2.0, and a b* value of -6.0 to 6.0. The fourth aspect of the present invention is a method for producing a water-based emulsion comprising the steps of: mixing starch, sugars, and water so that the starch content is 4-8% by weight, the sugar content is 20-40% by weight, and the water content is 20-55% by weight in the entire oil-in-water emulsified oil composition; heating the mixture to 40-60° C. to obtain an aqueous phase; adding an oil or fat to the aqueous phase so that the oil or fat content is 10-40% by weight in the entire oil-in-water emulsified oil composition to obtain a mixture; emulsifying the mixture at a pressure of 10-20 MPa, heating the mixture, and producing an emulsion having an average oil droplet diameter of 12. and a step of mixing the oil-in-water emulsified oil-and-fat composition with a flavor material at 5 to 35° C. so that the content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery flower paste is 60 to 97% by weight, and the content of the liquid flavor material is 40 to 3% by weight. Effect of the Invention

[0012] According to the present invention, it is possible to provide a confectionery flower paste containing a liquid flavor material and exhibiting good color development of the flavor material, a method for producing the same, and an oil-in-water emulsified oil composition for use in the confectionery flower paste.

[0013] According to the present invention, by adding various flavor materials to the oil-in-water emulsified oil composition, confectionery flower pastes with various flavors can be produced, so that it is possible to easily produce a wide variety of confectionery flower pastes that meet the needs of consumers. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, the embodiments of the present invention will be described in further detail. The confectionery flower paste according to the present embodiment contains a specific oil-in-water emulsified oil composition and a liquid flavor material. The flower paste in the confectionery flower paste is a paste-like composition obtained by heating the main ingredients of oils, starch, sugars, and water, and adding a thickener or the like as necessary, and is used as a filling or topping for bread or confectionery for consumption. The confectionery flower paste has a flavor derived from the liquid flavor material.

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

[0016] 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.

[0017] In particular, it is preferable to use a suitable combination of multiple types of fats and oils. 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 obtained by highly hydrogenating fats and oils extracted from rapeseed varieties with an erucic acid (erucic acid) content of approximately 40% or more.

[0018] The content of the fats and oils 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 fats and oils is less than 10% by weight, the shape retention of the confectionery flour paste may be poor, or the L* value or a* value of the oil-in-water emulsified oil composition may be low, resulting in poor color development of the liquid flavor material. If the content of the fats and oils is more than 40% by weight, the emulsification during preparation of the oil-in-water emulsified oil composition may be insufficient, or the L* value of the oil-in-water emulsified oil composition may be low and the b* value may be high, resulting in poor color development of the liquid flavor material.

[0019] 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 from tapioca starch. In particular, hydroxypropylated phosphate cross-linked starch is less likely to retrograde and is even more preferable from the viewpoint of storage stability.

[0020] 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 amount of the oil-in-water emulsified oil composition. If the content of starch is less than 4% by weight, the shape retention of the confectionery flower paste may be poor, or the a* value of the oil-in-water emulsified oil composition may be low, resulting in poor color development of the liquid flavor material. If the content of starch is more than 8% by weight, the viscosity of the oil-in-water emulsified oil composition or the confectionery flower paste may be too high. That is, the suitability for the production line may be poor, or the L* value of the oil-in-water emulsified oil composition may be low, resulting in poor color development of the liquid flavor material.

[0021] 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.

[0022] The content of the sugar is preferably 20-40% by weight, more preferably 20-30% by weight, and even more preferably 22-25% by weight, based on the total weight of the oil-in-water emulsified oil composition. If the content of the sugar is less than 20% by weight, bacteria may increase or the moldability of the confectionery flower paste may deteriorate, while if it is more than 40% by weight, the sweetness of the confectionery flower paste may become too strong or the shape retention of the confectionery flower paste may deteriorate.

[0023] 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.

[0024] In the oil-in-water emulsified oil composition, the less egg yolk the better in order not to impair the color development of the flavor material, and the egg yolk content is preferably 0 to 0.3 wt %, more preferably 0 to 0.2 wt %, and even more preferably 0 to 0.1 wt %, calculated as liquid egg yolk. If the egg yolk content is more than 0.3 wt %, the L* value of the oil-in-water emulsified oil composition will be low and the b* value will be high, which may impair the color development of the liquid flavor material.

[0025] The oil-in-water emulsified oil composition may contain water-soluble raw materials other than the starch and sugars as long as the effects of the invention are not impaired. As the water-soluble raw materials, components that are generally blended in oil-in-water emulsified oil compositions can be used. Examples of such components include thickeners, dried egg white, and whey protein.

[0026] 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.

[0027] The oil-in-water emulsified oil composition may contain oil-soluble ingredients other than fats and oils, as long as the effects of the invention are not impaired. As the oil-soluble ingredients, ingredients that are generally blended in oil-in-water emulsified oil compositions can be used. Examples of such ingredients include emulsifiers, colorants, flavors, dairy products, etc.

[0028] 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.

[0029] 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 present invention.

[0030] 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.

[0031] 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.

[0032] The oil-in-water emulsified oil composition has an average oil droplet size of preferably 12 to 20 μm, more preferably 14 to 18 μm, and even more preferably 15 to 17 μm. If the average oil droplet size is smaller than 12 μm, the L* value of the oil-in-water emulsified oil composition may become high, which may impair the color development of the liquid flavor material, whereas if the average oil droplet size is larger than 20 μm, the L* value of the oil-in-water emulsified oil composition may become low, which may impair the color development of the liquid flavor material.

[0033] The average oil droplet size can be controlled by adjusting the emulsification pressure during the production of the oil-in-water emulsified oil composition. The emulsification pressure will be described later. The average oil droplet size can be measured using a KEYENCE Digital Microscope VHX-700.

[0034] The oil-in-water emulsified oil and fat composition preferably has an L* value in a color system of 80 to 90, and more preferably 84 to 88. If the L* value is lower than 80, the color may become dark and dull, which may impair the color development of the liquid flavor material, whereas if the L* value is higher than 90, the color may become too white, which may dilute the color of the liquid flavor material.

[0035] The oil-in-water emulsified oil composition preferably has an a* value of -2.0 to 2.0, more preferably -1.8 to 1.8, in the color system. If the a* value is lower than -2.0, the oil-in-water emulsified oil composition may have a greenish color, which may cloud the color of liquid flavor materials other than green, and if the a* value is higher than 2.0, the oil-in-water emulsified oil composition may have a reddish color, which may cloud the color of liquid flavor materials other than red.

[0036] The oil-in-water emulsified oil composition preferably has a b* value of -6.0 to 6.0, more preferably -5.8 to 5.8 in a color system. If the b* value is lower than -6.0, the oil-in-water emulsified oil composition may have a bluer color, which may cloud the color of liquid flavor materials other than blue, and if the b* value is higher than 6.0, the oil-in-water emulsified oil composition may have a yellower color, which may cloud the color of liquid flavor materials other than yellow.

[0037] Here, the L*a*b* values ​​are coordinate values ​​that represent lightness and saturation when a color is expressed in the L*a*b* color system in the CIE1976 color space. The L* value represents lightness, and an L* value of 100 represents white, and an L* value of 0 represents black. The a* and b* values ​​represent saturation, and the a* value represents the red and green tones. The larger the positive a* value, the stronger the red, and the larger the negative a* value, the stronger the green. The b* value represents the yellow and blue tones, and the larger the positive b* value, the stronger the yellow, and the larger the negative b* value, the stronger the blue.

[0038] The L*a*b* values ​​can be controlled by the types and amounts of raw materials blended in the oil-in-water emulsified oil composition, the emulsification pressure described below, and the like.

[0039] The L*a*b* values ​​can be measured using a colorimeter, such as the Konica Minolta CR-400.

[0040] The content of the oil-in-water emulsified oil composition in the whole confectionery flour paste is preferably 60-97% by weight, more preferably 70-90% by weight, and even more preferably 75-85% by weight. If the content of the oil-in-water emulsified oil composition is less than 60% by weight, the confectionery flour paste may become too soft and have poor shape retention, while if it is more than 97% by weight, the amount of flavor material may be reduced, and the color and taste of the flavor material may become too weak.

[0041] (Liquid flavoring material) 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 flour paste may be poor. The viscosity can be measured using a cylindrical rotational viscometer (TV-35 viscometer manufactured by Toki Sangyo Co., Ltd.).

[0042] The liquid flavor material refers to a flavor material that is liquid at 20° C., and may be, for example, juice squeezed from food materials such as vegetables and fruits, or a diluted or concentrated form thereof, or puree obtained by grinding and straining food materials such as vegetables and fruits, or a diluted or concentrated form thereof, or an extract of tea, coffee, etc. Also, for example, a non-liquid flavor material in a paste or solid form may be liquidized by mixing a paste-like flavor material as is, or a solid flavor material after crushing, with a liquid such as water, liquid sugar, milk, etc., and examples of solid flavor materials include coffee beans, tea leaves, chocolate, black sesame seeds, nuts, etc.

[0043] Examples of the vegetables and fruits include purple sweet potato, pumpkin, carrot, tomato, paprika, spinach, strawberry, blueberry, orange, mango, kiwi fruit, melon, pink grapefruit, pineapple, raspberry, raspberry, raspberry, guava, black currant, passion fruit, apricot, persimmon, etc.

[0044] The content of the liquid flavor material in the whole confectionery flour paste is preferably 40-3 wt%, more preferably 35-5 wt%, and even more preferably 30-10 wt%. If the content of the flavor material is more than 40 wt%, the shape retention of the confectionery flour paste may be deteriorated, and if it is less than 3 wt%, the color and taste of the liquid flavor material may be too light.

[0045] [Method of manufacturing confectionery flour paste] The method for producing the confectionery flour paste according to the present embodiment is exemplified below.

[0046] (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.

[0047] 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.

[0048] The mixture obtained is pre-emulsified and emulsified using a homogenizer. The emulsification pressure at this time is preferably 10 to 20 MPa, more preferably 13 to 17 MPa. If it is lower than 10 MPa, the average oil droplet size becomes large, the L* value becomes low, and the color development of the flavor material may be deteriorated. If it is higher than 20 MPa, the emulsion becomes finer and the average oil droplet size becomes small, so the color of the oil-in-water emulsified oil composition becomes white and the L* value becomes too high. If it is higher than 24 MPa, the emulsion becomes unstable, so the average oil droplet size becomes large, the L* value of the oil-in-water emulsified oil composition becomes low, and the color development of the flavor material may be deteriorated.

[0049] The obtained 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 lower to obtain a paste. The obtained paste is filled into 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 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.

[0050] (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.

[0051] (Preparation of flower paste for confectionery) The confectionery flower paste of the present embodiment can be obtained by mixing the oil-in-water emulsified oil composition and the liquid flavor material until they are uniformly mixed so that the content of the oil-in-water emulsified oil composition is 60-97% by weight and the content of the liquid flavor material is 40-3% by weight in the whole confectionery flower paste. The temperature during mixing is preferably, for example, 5-35°C.

[0052] (Applications of confectionery flower paste) The confectionery flower paste according to the present embodiment can be suitably used as a topping for cakes such as Mont Blanc and fruit tarts, or as a cup dessert that is filled in layers in a cup and eaten. The cakes and cup desserts are not particularly limited as long as they contain the confectionery flower paste according to the present embodiment. The confectionery flower paste according to the present embodiment can also be used in the form of filling, sandwich, spread, etc. EXAMPLES

[0053] 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.

[0054] 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" 8) "High Elcin Rapeseed Hardened Oil" manufactured by Yokoseki Oil Industries Co., Ltd. 9) Kewpie Egg Co., Ltd. "Liquid Whole Egg Filtration (Pasteurization)" 10) Kaneka Corporation "Strawberry Sauce 100 (viscosity at 20°C: 20 Pa·s)"

[0055] <Evaluation of color intensity> The prepared confectionery flour pastes were visually inspected by 10 experienced panelists and evaluated according to the following criteria. The average of the evaluation scores of each panelist was regarded as the evaluation score. 5 points: The color is the same intensity as the original color of the flavoring ingredient. 4 points: The color is slightly lighter than the original color of the flavoring ingredient. 3 points: The color is slightly paler and whitish, or slightly duller and black, compared to the original color of the flavoring ingredient. 2 points: The color is pale and whitish or dull black compared to the original color of the flavoring ingredient. 1 point: Very white or black compared to the flavor ingredient's natural color.

[0056] <Evaluation of color vividness> The prepared confectionery flour pastes were visually inspected by 10 experienced panelists and evaluated according to the following criteria. The average of the evaluation scores of each panelist was regarded as the evaluation score. 5 points: There is no change in hue compared to the original color of the flavor ingredient, and it is of the same vividness. 4 points: There is little change in hue compared to the original color of the flavor ingredient. 3 points: The hue has changed slightly compared to the original color of the flavoring ingredient, and it is somewhat dull. 2 points: The hue has changed and is dull compared to the original color of the flavoring ingredient. 1 point: The hue has completely changed and is very dull compared to the original color of the flavoring ingredient.

[0057] (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 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 15 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.

[0058] The average oil droplet size of the obtained oil-in-water emulsified oil composition was 16 μm, and the L* value in the color system was 85.0, the a* value was −1.6, and the b* value was 5.7.

[0059] (Production Examples 2 to 16) 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 formulations in Tables 1 and 2, and the emulsification pressure during production was changed.

[0060] [Table 1]

[0061] [Table 2]

[0062] Example 1: Preparation of confectionery flour 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 was mixed with 20.0 parts by weight of strawberry sauce, a liquid flavor material, at 25°C to obtain a confectionery flower paste. The obtained confectionery flower paste was evaluated for color intensity and color vividness, and the evaluation results are summarized in Table 3.

[0063] (Examples 2 to 11, Comparative Examples 1 to 8) Confectionery flower pastes were obtained in the same manner as in Example 1, except that the type (production example number) or blending amount of the oil-in-water emulsified oil composition and the blending amount of the liquid flavor material were changed according to the blending in Tables 3 and 4. The color depth and color vividness of each obtained confectionery flower paste were evaluated, and the evaluation results are summarized in Tables 3 and 4.

[0064] [Table 3]

[0065] [Table 4]

[0066] From Table 3, it can be seen that all of the confectionery flour pastes obtained in Examples 1 to 11 satisfied the requirements of the invention, and were evaluated as having good color depth and color vividness.

[0067] On the other hand, Table 4 reveals the following: The confectionery flour paste obtained in Comparative Example 1 had a low fat content of 9.0% by weight in the entire oil-in-water emulsified oil composition, a low L* value of 78.8, a low a* value of -2.1, and a low evaluation of color vividness.

[0068] The confectionery flower 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, a low L* value of 77.0, a high b* value of 6.1, and was rated as having low color vividness.

[0069] The confectionery flower 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, a low a* value of -2.1, and was rated as having low color vividness.

[0070] The confectionery flower 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, a large average oil droplet size of 23 μm in the oil-in-water emulsified oil composition, a low L* value of 78.0, and was rated as having low color vividness.

[0071] The confectionery flour paste obtained in Comparative Example 5 had a high liquid whole egg content of 1.0% by weight in the entire oil-in-water emulsified oil composition, a low L* value of 76.2, a high b* value of 10.1, and was rated as having low color vividness.

[0072] The confectionery flour paste obtained in Comparative Example 6 had a low emulsification pressure of 5 MPa during production of the oil-in-water emulsified oil composition, a large average oil droplet diameter of 24 μm, a low L* value of 78.0, and was rated as having low color vividness.

[0073] The confectionery flour paste obtained in Comparative Example 7 had a high emulsification pressure of 25 MPa during production of the oil-in-water emulsified oil composition, a large average oil droplet diameter of 24 μm, a low L* value of 77.0, and was rated as having low color vividness.

[0074] The confectionery flour paste obtained in Comparative Example 8 had a high oil-in-water emulsified oil and fat composition content of 99.0% by weight, and was rated low in both color strength and color vividness.

Claims

1. A confectionery flour paste comprising: The confectionery flour paste contains an oil-in-water emulsified oil composition and a flavor material, The oil-in-water emulsified oil composition contains, based on the entire composition, 10 to 40% by weight of oil, 4 to 8% by weight of starch, 20 to 40% by weight of sugar, and 20 to 55% by weight of water, The oil-in-water emulsified oil composition has an average oil droplet diameter of 12 to 20 μm, an L* value of 80 to 90, an a* value of −2.0 to 2.0, and a b* value of −6.0 to 6.0 in a color space; The flavor material is in a liquid form, The confectionery flour paste has a content of the oil-in-water emulsified oil composition of 60 to 97% by weight and a content of the flavor material of 40 to 3% by weight in the whole confectionery flour paste.

2. A confectionery comprising the confectionery flour paste of claim 1.

3. 2. The oil-in-water emulsified oil composition for use in the confectionery flour paste according to claim 1, The entire oil-in-water emulsified fat composition contains 10 to 40% by weight of oil, 4 to 8% by weight of starch, 20 to 40% by weight of saccharides, and 20 to 55% by weight of water, The oil-in-water emulsified oil composition has an average oil droplet diameter of 12 to 20 μm, an L* value of 80 to 90, an a* value of -2.0 to 2.0, and a b* value of -6.0 to 6.0 in a color system.

4. 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 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 at a pressure of 10 to 20 MPa and heating to obtain an oil-in-water emulsified oil composition having an average oil droplet size of 12 to 20 μm, an L* value of 80 to 90, an a* value of −2.0 to 2.0, and a b* value of −6.0 to 6.0 in a color system; 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 liquid flavor material is 40 to 3% by weight in the entire confectionery flour paste; A method for producing a confectionery flour paste comprising the steps of:

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