Custard cream and method for producing the same

Abstract

To provide a custard cream and a method for producing the same, capable of yielding a frozen custard cream that offers superior flavor and physical properties after thawing, while exhibiting appropriate hardness for processing.SOLUTION: The present invention produces a custard cream that yields a frozen custard cream allowing long-term preservation while maintaining flavor and physical properties after thawing, while exhibiting appropriate hardness for processing, by adjusting the total content of three components of the custard cream, namely (A) wheat flour, (B) modified starch, and (C) dextrin, to 6.0-9.5 mass%.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Custard cream is widely used in confectionery and bread making, but it is extremely difficult to preserve its flavor and physical properties for long periods of time. Frozen custard cream can be stored for a long time and can be used immediately after thawing, so it is mainly used in Western confectionery shops, etc., but it has the disadvantage that its flavor, texture, and physical properties are different from those of regular custard cream. For example, Patent Document 1 describes a frozen custard cream that contains one or more types of modified starch selected from the group consisting of starch esters and starch ethers and glycine, and that has a good flavor and texture even after thawing, and a method for producing the same. Furthermore, Patent Document 2 describes a paste-like food characterized by containing at least one kind of starch selected from those that have not been subjected to swelling-inhibiting treatment, such as waxy starch and tapioca starch, and at least one kind of starch selected from cross-linked starch and heat-moisture treated starch. Although various frozen custard creams have been developed in this way, there is a need for a frozen custard cream that maintains good flavor and physical properties even after thawing and has a hardness suitable for processing, as well as a method for producing the same. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-125595 [Patent Document 2] Japanese Patent Application Publication No. 11-018681 Summary of the Invention [Problem to be solved by the invention]

[0004] Therefore, an object of the present invention is to provide a custard cream that can provide a frozen custard cream that is excellent in flavor and physical properties and has a hardness suitable for processing after thawing, and a method for producing the same. [Means for solving the problem]

[0005] The present invention, which solves the above-mentioned problems, is a custard cream in which the total content of the following three components (A) to (C) is 6.0 to 9.5 mass %. (A) Wheat flour (B) Modified starch (C) Dextrin

[0006] In a preferred embodiment of the present invention, the (B) modified starch is one or more types selected from etherified starch and esterified starch.

[0007] In a preferred embodiment of the present invention, the content of the (C) dextrin is 1.5 to 3.5% by mass.

[0008] In another aspect, the present invention, which solves the above-mentioned problems, is a method for producing custard cream, comprising a step of mixing ingredients so that the total content of the following three components (A) to (C) is 6.0 to 9.5 mass %: (A) Wheat flour (B) Modified starch (C) Dextrin [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a custard cream that, after thawing, can produce frozen custard cream that is excellent in flavor and physical properties and has a hardness suitable for processing, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Custard cream> The custard cream of the present invention has a total content of three components, (A) wheat flour, (B) modified starch, and (C) dextrin, of 6.0 to 9.5% by mass.

[0011] The wheat flour is not particularly limited, but examples thereof include hard flour, medium flour, weak flour, whole wheat flour, graham flour, semolina flour, and floating flour, and one or more types selected from these may be used. In the present invention, weak flour is preferably used as the wheat flour. The wheat flour content is preferably 1.0 to 8.0% by mass, more preferably 2.0 to 6.0% by mass, and even more preferably 2.4 to 4.0% by mass, based on the total mass of the custard cream.

[0012] Processed starch is starch that has been chemically, physically, or enzymatically processed, and examples thereof include etherified starch, esterified starch, and oxidized starch. One or more types selected from these can be used. The processed starch of the present invention is preferably one or more types selected from etherified starch or esterified starch. Preferred etherified starches include hydroxypropyl starch and hydroxypropylated phosphate-crosslinked starch. Preferred esterified starches include acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, sodium octenyl succinate starch, starch acetate, hydroxypropyl starch, phosphated starch, phosphate monoesterified phosphate-crosslinked starch, phosphate-crosslinked starch, and sodium starch phosphate ester. The content of the modified starch is preferably 1.6 to 3.4% by mass, and more preferably 1.6 to 2.5% by mass, relative to the total mass of the custard cream.

[0013] The dextrin is not particularly limited as long as it is a dextrin that can be used in foods, and the content thereof is preferably greater than 0 and not more than 4.0 mass%, more preferably 1.5 to 3.5 mass%, even more preferably 1.6 to 3.2 mass%, and even more preferably 2.4 to 3.2 mass%, relative to the total mass of the custard cream.

[0014] The total content of the three components (A) wheat flour, (B) modified starch, and (C) dextrin is 6.0 to 9.5% by mass, preferably 6.5 to 8.8% by mass, and more preferably 7.2 to 8.8% by mass, based on the total mass of the custard cream.

[0015] A texture analyzer can be used to evaluate the hardness of the custard cream of the present invention. <Hardness evaluation method> The texture analyzer used is a product called TA-XT plus manufactured by Eiko Seiki Co., Ltd. The probe used is Cylinder Probe P / 25. The custard cream is stored in a freezer at -20°C for at least 72 hours, then thawed before use in the evaluation test. The thawed custard cream is placed in a measurement dish and the surface is leveled. The dish containing the custard cream is placed on the sample stage, the probe is brought into contact with the sample, and the probe is lowered vertically at a speed of 1 mm / s. The load on the probe is detected over time, and the load (unit: g) at strain (80%) is measured. The higher the load value, the harder the sample. The load of the custard cream of the present invention at strain (80%) measured by the above procedure is preferably 350 to 500 g, more preferably 380 to 460 g. If the load is within this range, a custard cream having a hardness suitable for processing can be obtained even after thawing.

[0016] The custard cream of the present invention uses eggs, dairy ingredients, sugars, flavoring ingredients, water, etc. as custard cream ingredients other than the above three ingredients (A) wheat flour, (B) modified starch, and (C) dextrin.

[0017] The eggs are not particularly limited, but examples thereof include whole eggs, egg yolks, egg whites, liquid eggs, frozen eggs, dried eggs, and concentrated eggs derived from chicken eggs, and one or more types selected from these can be used. Frozen eggs include frozen whole eggs, frozen egg whites, frozen egg yolks, and sweetened frozen egg yolks, and sweetened frozen egg yolks are preferably used in the present invention. The egg content is preferably 6.5 to 50.0% by mass, more preferably 13.0 to 25.0% by mass, and even more preferably 16.0 to 21.0% by mass, based on the total mass of the custard cream.

[0018] The dairy ingredients are not particularly limited, but include cow's milk, concentrated milk, whole milk powder, skim milk powder, skim concentrated milk cream, butter, condensed milk, etc., and one or more selected from these can be used. In the present invention, whole milk powder and butter are preferably used. The content of the dairy ingredients is preferably 1.0 to 70.0% by mass, more preferably 3.0 to 15.0% by mass, and even more preferably 8.0 to 13.0% by mass, based on the total mass of the custard cream.

[0019] The sugars include, but are not limited to, sugar (granulated sugar, white sugar, brown sugar, brown sugar, etc.), glucose, fructose, isomerized sugar (glucose-sweetened corn syrup, fructose-glucose corn syrup, mixed sugar-sweetened corn syrup, etc.), starch syrup, powdered syrup, lactose, maltose, invert sugar, reduced malt syrup, honey, lactulose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, raffinose, etc., and one or more selected from these can be used. In the present invention, sugar is preferably used. The sugar content is preferably 3.0 to 20.0% by mass, more preferably 8.0 to 13.0% by mass, and even more preferably 9.5 to 9.9% by mass, based on the total mass of the custard cream.

[0020] Flavoring components include coffee, tea, chocolate, vanilla, nuts, chestnuts, fruit juice, fruit, cheese, etc., and can be contained in the custard cream of the present invention within a range that does not impair the effects of the present invention.

[0021] <Custard cream manufacturing method> The present invention is a method for producing custard cream, which includes a step of mixing ingredients so that the total content of three components, (A) wheat flour, (B) modified starch, and (C) dextrin, is 6.0 to 9.5 mass %. The custard cream can be produced using general production techniques as appropriate, and the same applies as described above in relation to the custard cream invention.

[0022] In the step of mixing the ingredients, the ingredients are mixed so that the total content of the three ingredients (A) wheat flour, (B) modified starch, and (C) dextrin is 6.0 to 9.5% by mass. This can be done in accordance with a typical custard cream manufacturing procedure, but for example, sugars, dairy ingredients, eggs, and water can be mixed, and then the three ingredients (A) to (C) can be further mixed. Other ingredients such as flavor components can also be mixed.

[0023] In the method for producing custard cream of the present invention, after mixing the main raw materials, the mixture is heated and stirred, and finally butter is added and cooled. The custard cream of the present invention can be produced by creaming the mixture by heating and stirring, adding butter, and cooling.

[0024] The method for producing custard cream of the present invention may further include a heat sterilization step. The heat sterilization step can be carried out in accordance with known heat sterilization methods. For example, either direct heat sterilization or indirect heat sterilization may be performed. The temperature and time of heat sterilization are not particularly limited, but heat sterilization using high temperature short time (HTST) or ultra-high temperature sterilization (UHT), far infrared rays, microwaves, Joule heating, or a retort sterilizer can be used. For example, direct heat sterilization is preferably carried out at 60 to 160°C for 0.5 seconds to 30 minutes. Indirect heat sterilization is preferably carried out at 80 to 160°C for 30 seconds to 60 minutes. In accordance with the sterilization method for milk specified in the Ministerial Ordinance on Milk, etc., heating can also be performed by "heat sterilization at a temperature between 62 and 65°C for 30 minutes, or by a method having an equivalent or greater sterilization effect." The sterilization conditions can be appropriately set depending on the characteristics of the raw material composition, the sterilizer (sterilization method) and container used, etc.

[0025] The method for producing custard cream of the present invention may include a step of filling the custard cream into a container. Examples of the container that can be used include polyethylene or polypropylene bags, plastic, paper, bottles, cans, etc.

[0026] The custard cream thus obtained can be stored frozen. Even after thawing, the custard cream has a smooth consistency suitable for processing and a good flavor, and can be finished into a cream with good shape retention when used to make diplomat cream or mélange patissière. The custard cream of the present invention is versatile and can be used in a wide range of applications, including Western confectioneries, bread fillings, sauces, drinks, desserts, and ice cream. [Example]

[0027] (1) Purpose This example was carried out to evaluate the hardness and physical properties of frozen custard cream after thawing.

[0028] (2) Sample preparation A custard cream was prepared with the composition shown in Table 1. We used soft flour as the wheat flour and hydroxypropyl starch (food starch SG) manufactured by Matsutani Chemical Industry Co., Ltd. as the modified starch. Eighty percent of the sugar content and egg yolk were mixed in a bowl, and then sieved soft flour, SG, and dextrin were added. Put whole milk powder, water and the remaining sugar in a pot, heat and boil, then pour into a bowl containing the flour and other ingredients. The mixture was then strained and returned to the pot, heated while stirring with a whisk, and then butter was added. After the butter was fully dissolved and mixed, heating was stopped and the mixture was cooled in ice water to obtain Examples 1 to 4 and Comparative Examples 1 to 3. The obtained samples were frozen by leaving them to stand in a freezer at -20°C for 72 hours or more.

[0029] [Table 1]

[0030] (3) Evaluation of cream hardness The frozen custard creams prepared in (2) above were thawed at room temperature, and the hardness of each thawed custard cream sample was evaluated using a texture analyzer (manufactured by Eiko Seiki Co., Ltd., product name TA-XT plus). The thawed sample was placed in a measuring dish with a diameter of 4.2 cm up to the surface (height 1.2 cm) so as to prevent air from entering, and the surface was flattened. The probe used was a Cylinder Probe P / 25. The dish containing the sample was placed on the sample stage, the probe was brought into contact with the sample, and the probe was lowered vertically downward at a speed of 1 mm / s. The load (unit: g) applied to the probe was detected over time up to strain (80%). The larger the load value, the harder the sample. When the probe penetrates the sample, no load is applied to the probe, and the load value becomes 0.

[0031] (4) Evaluation of the physical properties of custard cream A small amount of the thawed custard cream prepared in (2) above was squeezed out, and the physical properties were evaluated by visual inspection and eating. The evaluation criteria were as follows: <Evaluation criteria> The surface is glossy and the texture is smooth: 3 points The surface is slightly glossy and the texture is smooth: 2 points The surface is dull and not smooth to the touch: 1 point

[0032] (5) Results The results of the physical property evaluation and hardness evaluation are shown in Table 1. Samples with a physical property evaluation score of 2 or more and a load of 350 to 500 g were recognized as suitable samples for use as products. In Examples 1 to 4, the custard cream had a hardness of 384.8 to 463.8 g, and was sufficiently hard to retain its shape when squeezed out of a piping bag. The squeezed cream also had a glossy, smooth texture. The total content of wheat flour, modified starch, and dextrin in Examples 1 to 4 was 6.51 to 8.80% by mass. In Comparative Example 1, a sample containing egg white but not dextrin was used. The hardness was 389.2 g, but the custard cream had a dull surface and a lackluster texture. The total content of wheat flour, modified starch, and dextrin in Comparative Example 1 was 3.21% by mass. The custard cream of Comparative Example 2 had a load of 414.6 g and was firm enough to be processed, but the surface was lackluster and the texture was not smooth. The total content of wheat flour, modified starch, and dextrin was 5.62% by mass. The cream of Comparative Example 3 had a load of 823.6 g and was very hard. The surface was lackluster and the texture was not smooth. The total content of wheat flour, modified starch, and dextrin was 9.66% by mass. In addition, Examples 1 to 4 were custard creams with a good egg-derived flavor. From the above, it was revealed that by setting the total content of wheat flour, modified starch, and dextrin to 6.0 to 9.5 mass%, particularly 6.5 to 8.8 mass%, it is possible to obtain frozen custard cream that has good physical properties even after thawing and has a hardness suitable for processing.

Claims

1. A custard cream having a total content of the following three components (A) to (C) of 6.0 to 9.5% by mass: (A) Wheat flour (B) Processed starch (C) Dextrin

2. 2. The custard cream according to claim 1, wherein the (B) modified starch is one or more selected from the group consisting of etherified starch and esterified starch.

3. 3. The custard cream according to claim 1, wherein the content of the dextrin (C) is 1.5 to 3.5% by mass.

4. A method for producing custard cream, comprising a step of mixing ingredients so that the total content of the following three components (A) to (C) is 6.0 to 9.5 mass%: (A) Wheat flour (B) Processed starch (C) Dextrin

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