Flower paste and method for producing the same

Abstract

To provide a flower paste, having long-term preservability by inhibiting growth of general viable bacteria while preserving texture, and offering a light mouthfeel with excellent disintegration in the mouth and sharp sweetness, and a method for producing the same.SOLUTION: A flower paste comprising 8 to 30 mass% of a sugar alcohol, 0.2 to 4.5 mass% of enzyme-treated egg yolk, 0.05 to 3.3 mass% of hydroxypropyl methylcellulose, 1.5 to 6 mass% of whey protein, and 20 to 45 mass% of oil and fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flour paste and a method for producing the same. [Background technology]

[0002] In recent years, food waste has become a serious issue, and companies are being asked to take serious measures to reduce it. Measures being taken to reduce food waste include extending the expiration dates of existing products and developing new products with longer expiration dates. Similarly, measures to reduce food waste are being called for for flour paste as well.

[0003] To date, a filling that contains starch, a water activity reducing agent, and water and that thickens after retort processing has been proposed as a technology for providing a filling that significantly suppresses the growth of general viable bacteria, has long-term storage stability, and is thickened by retort processing, as well as a filling-containing food product that contains this filling (see, for example, Patent Document 1).

[0004] As a technology for providing a filling-containing food that can be stored for a long period of time and a method for manufacturing such a filling-containing food, a method for manufacturing a filling-containing food has been proposed, which includes (A) a step of obtaining a sterilized filling containing a hop extract, and (B) a step of providing the filling in contact with baked food dough (see, for example, Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2020-115778 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-233092 Summary of the Invention [Problem to be solved by the invention]

[0006] According to the above-described conventional technology, long-term preservation of the filling is enabled. However, although long-term preservation is possible, the texture and taste thereof are not currently satisfactory enough, for example, having a strong stickiness or sweetness.

[0007] In response to such demands, the present invention aims to break the current situation, solve the above-mentioned various problems in the prior art, and achieve the following objects. That is, the present invention aims to provide a flower paste having long-term preservability capable of maintaining texture while suppressing the growth of general viable bacteria, and having a light texture and excellent crispness and sweetness, and a method for producing the same.

Means for Solving the Problems

[0008] As a result of intensive studies to achieve the above object, the present inventors have found that by using a flower paste containing 8 to 30% by mass of sugar alcohol, 0.2 to 4.5% by mass of enzyme-treated egg yolk, 0.05 to 3.3% by mass of hydroxypropylmethylcellulose, 1.5 to 6% by mass of whey protein, and 20 to 45% by mass of oil and fat, it is possible to obtain a flower paste having long-term preservability capable of maintaining texture while suppressing the growth of general viable bacteria, and having a light texture and excellent crispness and sweetness, thus completing the present invention.

[0009] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> A flower paste characterized by containing 8 to 30% by mass of sugar alcohol, 0.2 to 4.5% by mass of enzyme-treated egg yolk, 0.05 to 3.3% by mass of hydroxypropylmethylcellulose, 1.5 to 6% by mass of whey protein, and 20 to 45% by mass of oil and fat. <2> The flower paste according to <1>, wherein the sugar alcohol is glycerol and sorbitol. <3> The flower paste according to <2>, wherein the mass ratio of glycerol to sorbitol in the sugar alcohol is 5 to 65:35 to 95. <4> The flower paste according to any one of <1> to <3> above, wherein the hydroxypropyl methylcellulose has a viscosity at 20 ° C of 70 to 130 cP when made into a 2% by mass aqueous solution. <5> The flower paste according to any one of <1> to <4> above, wherein the water activity value (Aw) of the flower paste is 0.80 or more and less than 0.90. <6> An emulsification step of emulsifying an aqueous phase containing sugar alcohol, enzymatically treated egg yolk, hydroxypropyl methylcellulose, and whey protein and an oil phase containing oil and fat to obtain an emulsion, A method for producing a flower paste, comprising a heating step of heat-treating the emulsion, A method for producing a flower paste, characterized in that in the flower paste, the content of the sugar alcohol is 8 to 30% by mass, the enzymatically treated egg yolk is 0.2 to 4.5% by mass, the hydroxypropyl methylcellulose is 0.05 to 3.3% by mass, the whey protein is 1.5 to 6% by mass, and the oil and fat is 20 to 45% by mass. <7> The method for producing a flower paste according to <6> above, wherein the sugar alcohol is glycerol and sorbitol. <8> The method for producing a flower paste according to <7> above, wherein the mass ratio of glycerol to sorbitol in the sugar alcohol is 5 to 65:35 to 95. <9> The method for producing a flower paste according to any one of <6> to <8> above, wherein the hydroxypropyl methylcellulose has a viscosity at 20 ° C of 70 to 130 cP when made into a 2% by mass aqueous solution. <10> The method for producing a flower paste according to any one of <6> to <9> above, wherein the water activity value (Aw) of the flower paste is 0.80 or more and less than 0.90.

Advantages of the Invention

[0010] According to the present invention, the above-described various problems in the prior art can be solved, and the above object can be achieved. There is provided a flower paste having long-term storage stability capable of maintaining the texture while suppressing the growth of general viable bacteria, and having a light texture, excellent mouthfeel, and sharpness of sweetness, and a method for producing the same.

Brief Description of the Drawings

[0011]

Figure 1

Figure 2

Embodiments for Carrying Out the Invention

[0012] (Flower Paste) The flower paste of the present invention contains at least a sugar alcohol, an enzyme-treated egg yolk, hydroxypropyl methylcellulose, whey protein, and an oil or fat, and further contains other components as necessary.

[0013] In the Japanese Food Sanitation Law, flower paste is defined as a product that uses wheat flour, starch, nuts or processed products thereof, cocoa, chocolate, coffee, fruit pulp or fruit juice as the main raw materials, adds sugar, oil or fat, powdered milk, eggs, wheat flour, etc., is heat-sterilized to form a paste, and is filled or applied to bread or confectionery for edible use.

[0014] In this specification, the flower paste refers to a paste mainly made of powders containing starches such as flour and starch, which is used as a filling for breads and confectioneries, a topping cream, or a sheet cream used by folding it into the dough of bakery foods. Generally, the flower paste is produced by adding water, saccharides, dairy products, eggs, flavor components, oils and fats, spices, etc. to flour and other starches, and heating and stirring them to obtain a paste. There are various flavors and types of flavors such as custard, chocolate, cheese, milk, nuts, fruits, and tea leaves in the flower paste.

[0015] <Sugar alcohol> The sugar alcohol used in the present invention binds to the free water in the flower paste and acts to lower the water activity value (Aw) of the flower paste.

[0016] There are no particular restrictions on the sugar alcohol, and those that can be used in foods can be appropriately selected. For example, glycerol, sorbitol, xylitol, maltitol, erythritol, mannitol, palatinite, lactitol, etc. can be mentioned. The sugar alcohol may be used alone or in combination of two or more. Among the above sugar alcohols, glycerol and sorbitol are preferred, and a combination of glycerol and sorbitol is more preferred.

[0017] Commercially available products of the sugar alcohol can be appropriately used.

[0018] The content of the sugar alcohol in the flower paste is not particularly limited as long as it is 8 to 30% by mass and can be appropriately selected, but 10 to 25% by mass is preferred. Being within the above range is advantageous in that it sufficiently lowers the water activity of the flower paste while having a taste that is not too sweet and has a sharpness.

[0019] As for the mass ratio of glycerol to sorbitol (glycerol:sorbitol) in the sugar alcohol, there is no particular limitation and it can be appropriately selected. However, it is preferably 5 to 65:35 to 95. When it is within the above preferable range, it is advantageous in that while sufficiently reducing the water activity of the flower paste, it has a taste that is not too sweet and is refreshing.

[0020] <Enzyme-treated egg yolk> In the present invention, by using enzyme-treated egg yolk, the emulsification stability of the flower paste and the heat resistance during baking can be improved.

[0021] There is no particular limitation on the egg yolk used for the enzyme-treated egg yolk, and those that can be used in foods can be appropriately selected. For example, egg yolk, salted egg yolk, sugared egg yolk, dried egg yolk, frozen egg yolk, frozen sugared egg yolk, etc. can be mentioned.

[0022] There is no particular limitation on the enzyme treatment, and known methods can be appropriately selected. For example, enzyme treatment with phospholipase, protease, etc. can be mentioned. Among these, those treated with phospholipase are preferred.

[0023] The enzyme-treated egg yolk may be used alone or in combination of two or more.

[0024] Commercially available products can be appropriately used as the enzyme-treated egg yolk.

[0025] As for the content of the enzyme-treated egg yolk in the flower paste, there is no particular limitation as long as it is 0.2 to 4.5% by mass in terms of solid content, and it can be appropriately selected. However, 0.4 to 3% by mass is preferred. When it is within the above range, it is advantageous in that the emulsification stability and heat resistance are more excellent and the texture is good.

[0026] <Hydroxypropylmethylcellulose> Hydroxypropyl methylcellulose (hereinafter sometimes referred to as "HPMC") is a kind of polysaccharide, and a substance in which a part of the -OH groups of cellulose is substituted with -OCH3 groups (methoxy groups) and -OCH2CH(OH)CH3 groups (hydroxypropoxy groups).

[0027] There is no particular limitation on the HPMC used in the present invention, and it can be appropriately selected. However, those having a methoxy group substitution degree of 19 to 24% by mass and a hydroxypropoxy group substitution degree of 7 to 12% by mass are preferred.

[0028] Also, as the HPMC, HPMC showing low viscosity is preferred. Specifically, when a 2% by mass aqueous solution of HPMC is prepared and measured at a liquid temperature of 20°C, HPMC showing a viscosity of 70 to 130 cP, preferably 79 to 119 cP is preferred. When it is the HPMC showing the low viscosity, it is advantageous in that while the suppressing effect of the coarseness of the texture after firing is sufficiently exhibited, a preferable texture as a flower paste is obtained. For viscosity measurement, a B-type viscometer can be used and measured by the analysis method regarding hydroxypropyl methylcellulose in the 16th revised Japanese Pharmacopoeia.

[0029] The HPMC may be used alone or in combination of two or more.

[0030] Commercially available products of the HPMC can be appropriately used.

[0031] As the content of the HPMC in the flower paste, there is no particular limitation as long as it is 0.05 to 3.3% by mass, and it can be appropriately selected, but 0.1 to 3% by mass is preferred. Being within the above range is advantageous in that the coarseness of the texture after firing is suppressed and a flower paste with a light mouthfeel is obtained.

[0032] <Whey albumin> The whey protein used in the present invention is a protein contained in whey, which is a liquid obtained by removing casein protein and fat from milk among milk proteins. For example, it includes single substances such as lactalbumin and β-lactoglobulin, mixtures thereof, or food materials containing them, whey protein powder, whey protein concentrate (WPC), whey protein isolate (WPI), and the like.

[0033] The whey protein may be used alone or in combination of two or more.

[0034] Commercially available products of the whey protein can be appropriately used.

[0035] As the content in the flower paste of the whey protein, there is no particular limitation as long as it is 1.5 to 6% by mass, and it can be appropriately selected. However, 2 to 4% by mass is preferable. When it is within the above range, it is advantageous in that the texture and taste are good, and the emulsification stability and heat resistance are more excellent.

[0036] <Oil and fat> The oil and fat used in the present invention is not particularly limited and can be appropriately selected. For example, vegetable oils such as soybean oil, rapeseed oil, palm oil, and rice oil; animal fats such as beef tallow, pork lard, and milk fat; edible refined processed oils obtained by mixing vegetable oils and animal fats or subjecting them to treatments such as transesterification, and the like. These may be used alone or in appropriate combinations of multiple types. Among these, soybean oil, sunflower oil, and rapeseed oil are preferable, and rapeseed oil is more preferable in that they contain a large amount of unsaturated fatty acids and are less likely to cause demulsification.

[0037] The oil and fat may be prepared by a known method or commercially available products may be used.

[0038] As the content in the flower paste of the oil and fat, there is no particular limitation as long as it is 20 to 45% by mass, and it can be appropriately selected. However, 30 to 40% by mass is preferable. When it is within the above range, it is advantageous in that the texture of the flower paste is good and the heat resistance is more excellent.

[0039] <Other components> In the flower paste of the present invention, in addition to the above components, components usually used in flower paste, such as saccharides, dairy products, starches, emulsifiers, thickeners, flavors, colorants, shelf life improvers, water, etc. can be used. These may be used alone or in combination of two or more. As the other components, commercially available products can be appropriately selected. The content of the other components in the flower paste is not particularly limited, and can be appropriately selected according to the amount usually formulated in the flower paste.

[0040] <Water activity> In foods, the higher the value of water activity, the easier it is for microorganisms to grow, and the lower its storage stability. The value (Aw) of the water activity of the flower paste of the present invention is not particularly limited and can be appropriately selected, but is preferably 0.80 or more and less than 0.90. Being within the above preferred range is advantageous in that it can impart long-term storage stability to the flower paste while having a preferable taste and texture as a flower paste.

[0041] The method for measuring the value of the water activity of the flower paste is not particularly limited and can be appropriately selected, and can be measured by any method such as the gravimetric equilibrium method or the vapor pressure method, for example. As a specific example, it can be measured using the water activity measuring device "AWSPRINT TH-500" manufactured by Novasina Co., Ltd. The measurement method is exemplified below. In the case of flower paste, it can be left standing in a constant temperature bath at 25°C for 1 hour to adjust the temperature, and then 2 g of the temperature-adjusted flower paste can be placed in the container attached to the above measuring device and measured with the measuring device.

[0042] The flower paste of the present invention has long-term storage stability that can maintain the texture while suppressing the growth of general viable bacteria, and has a light mouthfeel and excellent crispness and sweetness of the aftertaste, so it can be suitably used as a product with a long shelf life.

[0043] As a method for producing the flower paste of the present invention, there are no particular limitations, and it can be appropriately selected. For example, it can be preferably produced by the method for producing the flower paste of the present invention described below.

[0044] (Method for producing flower paste) The method for producing the flower paste of the present invention includes at least an emulsification step and a heating step, and may further include other steps as necessary.

[0045] <Emulsification step> The emulsification step is a step of subjecting an aqueous phase containing sugar alcohol, enzymatically treated egg yolk, hydroxypropyl methylcellulose, and whey protein and an oil phase containing oil and fat to emulsification treatment to obtain an emulsion.

[0046] In the emulsification step, the contents in the flower paste are formulated such that the sugar alcohol is 8 to 30% by mass, the enzymatically treated egg yolk is 0.2 to 4.5% by mass, the hydroxypropyl methylcellulose is 0.05 to 3.3% by mass, the whey protein is 1.5 to 6% by mass, and the oil and fat is 20 to 45% by mass.

[0047] The sugar alcohol, the enzymatically treated egg yolk, the hydroxypropyl methylcellulose, the whey protein, and the oil and fat are the same as those described in the item of the flower paste of the present invention described above.

[0048] Also, in the emulsification step, other components may be further formulated as necessary. The types and blending amounts of the other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. For example, they can be the same as those described in the item of the flower paste of the present invention described above.

[0049] As the method of the emulsification treatment, there is no particular limitation, and a method known in the production of known flower paste can be appropriately selected. For example, various raw materials are put into a preparation tank, a preliminary emulsion or mixture is prepared by high-speed stirring, and then, a method of emulsifying by an in-line mixer, a high-pressure homogenizer, etc. can be mentioned. More specifically, a method of mixing an oil phase containing the oil and fat and other components as necessary with an aqueous phase prepared by dissolving the sugar alcohol, the enzymatically treated egg yolk, the hydroxypropylmethylcellulose, the whey protein, and other components as necessary in water, heating, and then performing a homogenization treatment to obtain an emulsion can be mentioned. As the conditions in the emulsification treatment, there is no particular limitation, and they can be appropriately selected.

[0050] <Heating step> The heating step is a step of heat-treating the emulsion.

[0051] As the method of the heat treatment, there is no particular limitation, and a method known in the production of known flower paste can be appropriately selected. For example, steam injection heating for directly injecting steam, indirect heating such as a scraping heat exchanger, etc. can be mentioned. As the conditions of the heat treatment, there is no particular limitation, and they can be appropriately selected. By the heating step, the emulsion can be sterilized.

[0052] <Other steps> As the other steps, there is no particular limitation as long as the effects of the present invention are not impaired, and they can be appropriately selected. For example, a cooling step, a filling step, etc. can be mentioned.

[0053] <Cooling step> The cooling step is a step of cooling the flower paste after the heating step. As the method of the cooling treatment, there is no particular limitation, and a method known in the production of known flower paste can be appropriately selected. For example, a method using a scraping heat exchanger, a method of immersion in cold water, etc. can be mentioned. There are no particular restrictions on the conditions in the cooling treatment, and they can be appropriately selected.

[0054] <Filling step> The filling step is a step of filling the flower paste after the heating step into a packaging container. In the filling step, the flower paste after filling may be cooled as necessary. There are no particular restrictions on the filling method, and a method known in the production of flower paste can be appropriately selected. For example, a method of filling the flower paste after the heating step in a pillow packaging form can be mentioned. There are no particular restrictions on the conditions in the filling, and they can be appropriately selected.

[0055] According to the method for producing a flower paste of the present invention, it is possible to efficiently produce a flower paste that has long-term preservability capable of maintaining the texture while suppressing the growth of general viable bacteria, and that has a light texture and is excellent in mouthfeel and sharpness of sweetness.

Examples

[0056] Hereinafter, the present invention will be described with reference to test examples, but the present invention is not limited to these test examples at all.

[0057] (Test Example 1) The flower pastes of Test Examples 1-1 to 1-5 were produced as follows. In a mixing tank, the raw materials excluding the fats and oils shown in Table 1 were dissolved in water and heated to prepare an aqueous phase. Thereafter, the fats and oils shown in Table 1 were introduced into the mixing tank, and a preliminary emulsion was prepared by high-speed stirring for 5 minutes or more with a stirrer provided in the mixing tank. Next, emulsification was performed with a high-pressure homogenizer (150 Kgf / cm²) to obtain an emulsion. The emulsion was heat-sterilized at a setting of 98 to 104 °C using a scraping-type heat exchanger. The heat-sterilized emulsion was cooled using a scraping-type heat exchanger. The above emulsion was filled in a pillow packaging form, immersed in cold water, and made into the flower pastes of Test Examples 1-1 to 1-5. In addition, Table 1 shows the contents of each raw material in the flower paste.

[0058] <Evaluation> The following evaluations were performed on the flower paste manufactured above.

[0059] -Water activity- Using the water activity measuring device "AWSPRINTTH-500" manufactured by Novasina, the value (Aw) of the water activity of the manufactured flower paste was measured as follows and evaluated according to the following evaluation criteria. The results are shown in Table 1. [Measurement method of the value (Aw) of water activity] The flower paste was left standing in a thermostat at 25°C for 1 hour to adjust the temperature. Then, 2 g of the temperature-adjusted flower paste was placed in the container attached to the above measuring device, and the value (Aw) of the water activity was measured with the measuring device. [Evaluation criteria] ○: The value (Aw) of the water activity is less than 0.9. ×: The value (Aw) of the water activity is 0.9 or more.

[0060] -Heat resistance- The manufactured flower paste was squeezed out at 15 g onto ordinary paper (PPC paper), covered with a heat-resistant cup, and baked at 120°C for 10 minutes, and evaluated according to the following evaluation criteria. The results are shown in Table 1. ○: There is no scorching left. △: Scorching can be seen. ×: Boiling.

[0061] -Inner layer bulging- 25 g of the manufactured flower paste was squeezed onto a 7 cm square baking dough (40 g) and baked at 180°C for 10 minutes. The internal state of the flower paste part in the baked product was visually confirmed and evaluated according to the following evaluation criteria. The results are shown in Table 1. In addition, FIG. 1 shows an example of the appearance of the sample before baking, and FIG. 2 shows an example of the appearance of the sample after baking. [Evaluation Criteria] ○: The inner layer is smooth. △: Slight unevenness can be seen. ×: It is uneven.

[0062] -Texture- Ten evaluators ate the samples after firing in the evaluation of the unevenness of the inner layer and evaluated them according to the following evaluation criteria. The most frequent evaluation results are shown in Table 1. [Evaluation Criteria] ○: It is smooth. △: There is slight stickiness or coarseness. ×: There is stickiness or coarseness.

[0063] -Taste (Sweetness)- Ten evaluators ate the samples after firing in the evaluation of the unevenness of the inner layer and evaluated them according to the following evaluation criteria. The most frequent evaluation results are shown in Table 1. [Evaluation Criteria] ○: It has the same level of sweetness as Test Example 1-2 (Control) and is good. △: Compared with Test Example 1-2 (Control), the sweetness is slightly weaker or slightly stronger. ×: Compared with Test Example 1-2 (Control), the sweetness is weaker or stronger.

[0064]

Table 1

[0065] (Test Example 2) Except for using the raw materials described in Tables 2 to 3, flower pastes of Test Examples 2-1 to 2-8 were produced in the same manner as Test Example 1. Also, in the same manner as Test Example 1, the water activity and taste (sweetness) were evaluated. Note that the control was the flower paste of Test Example 1-2. Furthermore, the taste (off-flavor) was evaluated as follows. The results are shown in Tables 2 to 3.

[0066] -Taste (Off-Flavor)- Ten evaluators ate the samples after firing in the evaluation of the dimples on the inner layer and evaluated them according to the following evaluation criteria. The most frequent evaluation results are shown in Tables 2 to 3. [Evaluation Criteria] ○: There is no off-flavor and it is good. △: Slight off-flavor is felt. ×: Strong off-flavor is felt.

[0067] [Table 2]

[0068] [Table 3] Note that the reduced maltose used in Test Examples 2-6 does not contain sugar alcohol.

[0069] (Test Example 3) Except for using the raw materials described in Tables 4 to 5, flower pastes of Test Examples 3-1 to 3-6 were produced in the same manner as in Test Example 1. Also, the water activity and taste (sweetness) were evaluated in the same manner as in Test Example 1, and the taste (off-flavor) was evaluated in the same manner as in Test Example 2. Note that the control was the flower paste of Test Example 1-2. The results are shown in Tables 4 to 5.

[0070] [Table 4]

[0071] [Table 5]

[0072] (Test Example 4) Except for using the raw materials described in Table 6, flower pastes of Test Examples 4-1 to 4-4 were produced in the same manner as in Test Example 1. Also, the heat resistance and taste (sweetness) were evaluated in the same manner as in Test Example 1. Note that the control was the flower paste of Test Example 1-2. The results are shown in Table 6.

[0073]

Table 6

[0074] (Test Example 5) Except for using the raw materials described in Table 7, flower pastes of Test Examples 5-1 to 5-4 were produced in the same manner as in Test Example 1. Also, heat resistance, texture, and taste (sweetness) were evaluated in the same manner as in Test Example 1, and taste (off-flavor) was evaluated in the same manner as in Test Example 2. The control was the flower paste of Test Example 1-2. The results are shown in Table 7.

[0075]

Table 7

[0076] (Test Example 6) Except for using the raw materials described in Table 8, flower pastes of Test Examples 6-1 to 6-5 were produced in the same manner as in Test Example 1. Also, evaluation of inner layer bulging was carried out in the same manner as in Test Example 1. The results are shown in Table 8.

[0077]

Table 8

[0078] (Test Example 7) Except for using the raw materials described in Table 9, flower pastes of Test Examples 7-1 to 7-4 were produced in the same manner as in Test Example 1. Also, evaluation of inner layer bulging, heat resistance, and texture was carried out in the same manner as in Test Example 1. The results are shown in Table 9.

[0079]

Table 9

[0080] (Test Example 8) Using the flower pastes produced in Test Example 1-1 and Test Example 1-2, the change over time was tested as follows. A bread with a flower paste (40 g) wrapped in bread dough (40 g) and baked at 200°C for 10 minutes was used for the test. The bread and 0.6 g of an alcohol volatilizer (Alber, Torishige Sangyo Co., Ltd.) were enclosed in a packaging material (biaxially stretched polypropylene (OPP) material) and stored at 30°C. The stored samples were subjected to measurement of water activity and sensory evaluation at the times described in Tables 10 to 11 below. The water activity was measured in the same manner as in Test Example 1 for each of the dough and the flower paste. In addition, for the sensory evaluation, the samples were tasted and evaluated for the presence or absence of deterioration in texture, flavor, and color tone. Further, "judgment" was made according to the following evaluation criteria. The results when using the flower paste of Test Example 1-1 (Test Example 8-1) are shown in Table 10, and the results when using the flower paste of Test Example 1-2 (Test Example 8-2) are shown in Table 11. [Evaluation criteria for judgment] ○: There is no off-flavor and it is good. △: Slight off-flavor is felt. ×: Strong off-flavor is felt.

[0081]

Table 10

[0082]

Table 11

[0083] The details of the hydroxypropyl methylcellulose and whey protein used in Test Examples 1 to 8 above are as follows. Note that these were used as examples of each component. · Hydroxypropyl methylcellulose: Hydroxypropyl methylcellulose having a viscosity of 105 cP at 20°C when made into a 2 mass% aqueous solution · Whey protein: Casein whey

[0084] As described above, according to the present invention, it was confirmed that a flower paste with a suppressed water activity value, good inner layer swelling, heat resistance, texture, and taste can be obtained. Therefore, according to the present invention, it is possible to provide a flower paste that has long-term preservability capable of maintaining texture while suppressing the growth of general viable bacteria, and that has a light texture and excellent sharpness and sweetness.

Claims

1. A flower paste characterized by containing 8 to 30% by mass of sugar alcohol, 0.2 to 4.5% by mass of enzyme-treated egg yolk, 0.05 to 3.3% by mass of hydroxypropyl methylcellulose, 1.5 to 6% by mass of whey protein, and 20 to 45% by mass of oil and fat.

2. The flower paste according to Claim 1, wherein the sugar alcohol is glycerol and sorbitol.

3. The flower paste according to Claim 2, wherein the mass ratio of glycerol to sorbitol in the sugar alcohol is 5 to 65:35 to 95.

4. The flower paste according to any one of Claims 1 to 3, wherein the hydroxypropyl methylcellulose has a viscosity of 70 to 130 cP at 20°C when made into a 2% by mass aqueous solution.

5. The flower paste according to any one of Claims 1 to 3, wherein the water activity value (Aw) of the flower paste is 0.80 or more and less than 0.

90.

6. An emulsifying step of emulsifying an aqueous phase containing sugar alcohol, enzyme-treated egg yolk, hydroxypropyl methylcellulose, and whey protein and an oil phase containing oil and fat to obtain an emulsion, and A heating step of heat-treating the emulsion, wherein the manufacturing method of the flower paste includes: The content in the flower paste is 8 to 30% by mass of the sugar alcohol, 0.2 to 4.5% by mass of the enzyme-treated egg yolk, 0.05 to 3.3% by mass of the hydroxypropyl methylcellulose, 1.5 to 6% by mass of the whey protein, and 20 to 45% by mass of the oil and fat. A manufacturing method of a flower paste characterized by this.

7. The manufacturing method of the flower paste according to Claim 6, wherein the sugar alcohol is glycerol and sorbitol.

8. The manufacturing method of the flower paste according to Claim 7, wherein the mass ratio of glycerol to sorbitol in the sugar alcohol is 5 to 65:35 to 95.

9. The manufacturing method of the flower paste according to any one of Claims 6 to 8, wherein the hydroxypropyl methylcellulose has a viscosity of 70 to 130 cP at 20°C when made into a 2% by mass aqueous solution.

10. The manufacturing method of the flower paste according to any one of Claims 6 to 8, wherein the water activity value (Aw) of the flower paste is 0.80 or more and less than 0.90.

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