Confectionery flower paste

Abstract

To provide a flour paste for sweets that comprises a flavor material, the flavor material capable of developing a color well.SOLUTION: A flour paste for sweets comprises an oil-in-water emulsified oil-and-fat composition and a flavor material. The oil-in-water emulsified oil-and-fat composition comprises, in the total weight of the composition, oil and fat 5-35 wt.%, starch 3-6 wt.%, saccharides 20-40 wt.%, and water 25-60 wt.%, with an average oil droplet diameter of 12-20 μm, and an L* value of 80-90, a* value of -2.0-2.0, b* value of -6.0-6.0 in a color system. The flavor material is in the form of paste with a viscosity of 90-150 Pa s at 20°C. In the total weight of the flour paste for sweets, the content of the oil-in-water emulsified oil-and-fat composition is 30-70 wt.%, and the content of the flavor material is 70-30 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, in response to the diversification of consumer preferences, confectionery pastes containing a wide variety of flavoring materials have been widely used, for example, as cake toppings or as cup desserts filled in layers in transparent cups and eaten as is. A typical example is a flour paste in which a flavoring material is added to an oil-in-water emulsified oil composition.

[0003] In particular, the beauty of appearance, i.e., good color development, is important for desserts, and it is required that the color development of the flavor material contained in the flour paste is not hindered. In order not to hinder the color development of the flavor material, the oil-in-water emulsified oil composition to be combined needs to have low saturation and moderate brightness.

[0004] Custard cream, a type of flower paste, is often made with egg yolks. However, because egg yolks have a high saturation, the saturation of the paste itself becomes high, and when flavoring ingredients are added, the color of the custard cream as a whole becomes cloudy, resulting in a poor color development.

[0005] 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 dull and black.

[0006] On the other hand, due to the diversification of consumer food needs, there is a demand for confectionery flour paste containing various flavoring ingredients. However, in industrial production, if various types of confectionery flour paste are produced by mixing all the ingredients, it is time-consuming and leads to an increase in waste, so it has not been possible to fully meet these needs.

[0007] Patent Document 1 discloses a flour 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 flour paste improves the gloss and color development of flavor ingredients. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-129763 Summary of the Invention [Problem to be solved by the invention]

[0009] In the examples of Patent Document 1, dried whole eggs are blended, and the content of dried whole eggs in the flour paste is 2 to 5% by weight. Therefore, the saturation of the flour paste itself is increased by the egg yolk contained in the dried whole eggs, and the color development is deteriorated, especially when a flavor material with a color other than yellow is used. An object of the present invention is to provide a confectionery flour 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 and fat composition used in producing the confectionery flour paste. [Means for solving the problem]

[0010] As a result of extensive research to solve the above problems, the present inventors have discovered a method for producing a food product containing specific amounts of fats and oils, starch, sugars, and water, and having a specific average oil droplet diameter, which satisfies the L * value, a * value and b * The present inventors have found that a confectionery flour paste containing a specific amount of an oil-in-water emulsified oil and fat composition exhibiting a specific value and a specific amount of a pasty flavor material having a specific viscosity exhibits good color development of the flavor material, and have completed the present invention.

[0011] That is, the first aspect of the present invention is a flour paste for confectionery, the flour paste for confectionery comprising an oil-in-water emulsified oil-and-fat composition and a flavor material, the oil-in-water emulsified oil-and-fat composition comprising 5 to 35% by weight of oils and fats, 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 60% by weight of water, the oil-in-water emulsified oil-and-fat composition having an average oil droplet diameter of 12 to 20 μm and an L color space of 12 to 20 μm in a color space of 12 to 20 μm. * Value is 80-90, a * Values ​​are -2.0 to 2.0, b * The confectionery flour paste according to the present invention relates to a confectionery flour paste, wherein the value of the flavor material is -6.0 to 6.0, the flavor material is in a paste form having a viscosity of 90 to 150 Pa s at 20°C, and the content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery flour paste is 30 to 70 wt % and the content of the flavor material is 70 to 30 wt %. A second aspect of the present invention relates to a confectionery containing the above-mentioned flour paste for confectionery. The third aspect of the present invention is an oil-in-water emulsified oil-and-fat composition used in the flour paste for confectionery, the oil-in-water emulsified oil-and-fat composition containing 5 to 35% by weight of oil, 3 to 6% by weight of starch, 20 to 40% by weight of sugar, and 25 to 60% by weight of water, the average oil droplet diameter being 12 to 20 μm, and the L * Value is 80-90, a * Value is -2.0 to 2.0, b * The oil-in-water emulsified oil and fat composition has a value of -6.0 to 6.0. The fourth aspect of the present invention is a method for producing an oil-in-water emulsified oil composition comprising the steps of: mixing starch, sugars, and water so that the starch content is 3 to 6 wt%, the sugar content is 20 to 40 wt%, and the water content is 25 to 60 wt% in the entire oil-in-water emulsified oil composition; heating the mixture to 40 to 60°C to obtain an aqueous phase; adding oils and fats to the aqueous phase so that the oil and fat content is 5 to 35 wt% in the entire oil-in-water emulsified oil composition; emulsifying the mixture at a pressure of 10 to 20 MPa and heating the mixture to obtain an oil-in-water emulsified oil composition having an average oil droplet diameter of 12 to 20 μm and an L color space of 12 to 20 μm in the color space of 12 to 20 μm; * Value is 80-90, a * Value is -2.0 to 2.0, b *and a step of mixing the oil-in-water emulsified oil-and-fat composition with a flavor ingredient at 5 to 35°C so that the content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery flour paste is 30 to 70 wt% and the content of the flavor ingredient in a paste form having a viscosity of 90 to 150 Pa s at 20°C is 70 to 30 wt%. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a confectionery flour 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-and-fat composition used for producing the confectionery flour paste. According to the present invention, by adding various flavor materials to the oil-in-water emulsified oil and fat composition, confectionery flour pastes with various flavors can be produced, so that various types of confectionery flour pastes desired by consumers can be easily produced. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, the embodiments of the present invention will be described in further detail. The confectionery flour paste according to this embodiment contains a specific oil-in-water emulsified fat and oil composition and a specific flavor ingredient. The term "flour paste" used in the confectionery flour paste refers to a paste-like composition obtained by heating starch, fats and oils, sugars, and water as main ingredients, with a thickener or the like added as needed, and used as a filling or topping for bread or confectionery. The confectionery flour paste has a flavor derived from the flavor ingredient.

[0014] (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 and water-soluble ingredients such as starch and sugars, 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] The type of 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, hyercin rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as milk fat, beef tallow, lard, and fish oil, and these oils and fats that have been processed by hardening, fractionation, interesterification, or the like can also be used.

[0016] In particular, it is preferable to use a suitable combination of multiple types of oils and fats. One example of a suitable combination of oils and fats 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 oil extracted from rapeseed varieties with an erucic acid (erucic acid) content of approximately 40% or more.

[0017] The content of the fat or oil is preferably 5 to 35% by weight, more preferably 8 to 32% by weight, and even more preferably 10 to 20% by weight, based on the total weight of the oil-in-water emulsified oil-in-fat composition. If the content of the fat or oil is less than 5% by weight, the shape retention of the flour paste for confectionery may be deteriorated, and the L content of the oil-in-water emulsified oil-in-fat composition may be reduced. * value or a * If the content is more than 35% by weight, the emulsification may be insufficient when preparing an oil-in-water emulsified oil composition, or the L value of the oil-in-water emulsified oil composition may be low, which may result in poor color development of the flavor material. * The value is low, b * The value may become too high and the color of the flavoring material may deteriorate.

[0018] 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 starches. Powdered products of starchy plants such as wheat, corn, rice, sweet potato, potato, cassava, and sago palm may also be used as the starch, provided that they do not adversely affect the texture. The origin of the starch in the modified starch is preferably tapioca starch, sago starch, or sweet potato starch, and more preferably tapioca starch, in order to achieve a smooth texture with good melt-in-the-mouth properties. Hydroxypropylated phosphate-crosslinked starch is particularly preferred from the viewpoint of its resistance to retrogradation and shelf life.

[0019] The content of the starch is preferably 3 to 6% by weight, more preferably 3.5 to 5.5% by weight, and even more preferably 4 to 5% by weight, of the total oil-in-water emulsified oil-and-fat composition. If the starch content is less than 3% by weight, the shape retention of the flour paste for confectionery may be deteriorated, and the starch content of the oil-in-water emulsified oil-and-fat composition may be reduced. * If the content is more than 6% by weight, the viscosity of the oil-in-water emulsified oil and fat composition or the flour paste for confectionery becomes too high, that is, the suitability for the production line becomes poor, or the L value of the oil-in-water emulsified oil and fat composition becomes too low, which may result in poor color development of the flavor material. * The value may be low, which may result in poor color development of the flavoring ingredients.

[0020] The sugars are not particularly limited and include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc. At least one selected from these groups can be used. Among these, white sugar and granulated sugar are preferred from the viewpoint of taste.

[0021] The content of the sugars in the oil-in-water emulsified oil-fat composition is preferably 20 to 40% by weight, more preferably 20 to 30% by weight, and even more preferably 22 to 25% by weight. If the sugar content is less than 20% by weight, bacteria may increase or the moldability of the confectionery flour paste may deteriorate, while if it is more than 40% by weight, the confectionery flour paste may be too sweet or its shape retention may deteriorate.

[0022] The water content of the oil-in-water emulsified oil composition is preferably 25 to 60% by weight, more preferably 30 to 55% by weight, and even more preferably 46.5 to 54.5% by weight. If the water content is less than 25% by weight, the solubility of water-soluble ingredients may be reduced, while if it is more than 60% by weight, syneresis may occur in the oil-in-water emulsified oil composition.

[0023] 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 content of egg yolk is preferably 0 to 0.3% by weight in terms of liquid egg yolk, more preferably 0 to 0.2% by weight, and even more preferably 0 to 0.1% by weight. If the content of egg yolk is more than 0.3% by weight, the L * The value is low, b * The value may become too high and the color of the flavoring material may deteriorate.

[0024] The oil-in-water emulsified oil composition may also contain water-soluble ingredients other than the starch and sugars. As the water-soluble ingredients, ingredients generally used in oil-in-water emulsified oil compositions can be used as long as they do not impair the effects of the invention. Examples of such ingredients include thickeners and dried egg white.

[0025] Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, starch, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0026] The content of the dried egg white can also be appropriately set within a range that does not impair the effects of the present invention.

[0027] The oil-in-water emulsified oil and fat composition may contain an oil-soluble ingredient other than oils and fats. The oil-soluble ingredient may be any ingredient generally used in oil-in-water emulsified oil and fat compositions, provided that it does not impair the effects of the present invention. Examples of such ingredients include emulsifiers, colorants, flavorings, and dairy products.

[0028] Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0029] Examples of the coloring agent include carotenoid pigments, etc. The content thereof can be appropriately set within a range that does not impair the effects of the 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, whey protein, 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 preferably has an average oil droplet diameter of 12 to 20 μm, more preferably 14 to 18 μm, and even more preferably 15 to 17 μm. If the average oil droplet diameter is smaller than 12 μm, the L of the oil-in-water emulsified oil composition may be reduced. * If the particle size is larger than 20 μm, the L value of the oil-in-water emulsified oil composition may become too high, which may impair the color development of the flavor material. * The value may be low, which may result in poor color development of the flavoring ingredients. The average oil droplet size can be controlled by adjusting the emulsification pressure during 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 Digital Microscope VHX-700 manufactured by Keyence Corporation.

[0033] The oil-in-water emulsified oil composition is * A value of 80 to 90 is preferable, and a value of 84 to 88 is more preferable. If the value is lower than 80, the color may become dark and dull, which may impair the color development of the flavor material, and if the value is higher than 90, the color may become too white, which may dilute the color of the flavor material.

[0034] The oil-in-water emulsified oil composition is a * The value is preferably -2.0 to 2.0, and more preferably -1.8 to 1.8. If the value is lower than -2.0, the color of the oil-in-water emulsified oil / fat composition will tend to be green, which may cloud the colors of flavor materials other than green, and if the value is higher than 2.0, the color of the oil-in-water emulsified oil / fat composition will tend to be red, which may cloud the colors of flavor materials other than red.

[0035] The oil-in-water emulsified oil composition is * The value is preferably −6.0 to 6.0, and more preferably −5.8 to 5.8. If the value is lower than −6.0, the oil-in-water emulsified oil and fat composition will tend to be blue in color, which may cloud the colors of flavor materials other than blue, and if the value is higher than 6.0, the oil-in-water emulsified oil and fat composition will tend to be yellow in color, which may cloud the colors of flavor materials other than yellow.

[0036] where L * a * b * The value describes the color in the CIE1976 color space. * a * b * When expressed in a color system, it is a coordinate value that represents lightness and saturation. * The value represents the lightness, L* A value of 100 is white, and L * When the value is 0, it becomes black. * value and b * The value represents the saturation, and a * The values ​​represent the red and green tones. * The more positive the value, the stronger the red color, and * The more negative the value, the stronger the green color. * The values ​​represent the yellow and blue tones, and the b * The more positive the value, the more yellow the color, and * The more negative the value, the more blue the color.

[0037] In addition, the above L * a * b * The value can be controlled by the types and amounts of raw materials blended into the oil-in-water emulsified oil composition, the emulsification pressure described below, and the like. In addition, the L * a * b * The value can be measured using a color difference meter. A specific example of such a color meter is the "CR-400" manufactured by Konica Minolta.

[0038] The content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery flour paste is preferably 30 to 70% by weight, more preferably 40 to 60% by weight, and even more preferably 45 to 55% by weight. If the content of the oil-in-water emulsified oil-and-fat composition is less than 30% by weight, the confectionery flour paste may become too hard and have poor shape retention, while if it is more than 70% by weight, the amount of flavoring material may be reduced, and the color and taste of the flavoring material may become too weak.

[0039] (Flavoring ingredients) The flavor material refers to a flavor material in a paste form having a specific viscosity. The flavor material is not particularly limited as long as it can impart flavor to foods, and examples thereof include fruits such as strawberries, blueberries, oranges, mangoes, kiwifruits, melons, pink grapefruits, pineapples, raspberries, raspberries, raspberries, guavas, black currants, passion fruits, apricots, and persimmons; vegetables such as purple sweet potatoes, pumpkins, carrots, tomatoes, paprika, and spinach; chocolate, black sesame seeds, nuts, coffee, black tea, and matcha green tea. Specific examples of paste-like flavor materials include pastes, jams, sauces, and the like made using the fruits and vegetables, chocolate, black sesame seeds, nuts, coffee, black tea, and matcha green tea.

[0040] The flavor material preferably has a viscosity of 90 to 150 Pa·s at 20°C, more preferably 100 to 140 Pa·s, and even more preferably 120 to 140 Pa·s. If the flavor material has a viscosity of less than 90 Pa·s at 20°C, the shape retention of the confectionery flour paste may be poor, while if the viscosity is more than 150 Pa·s, the flavor material may be difficult to mix with the oil-in-water emulsified oil-and-fat composition.

[0041] The viscosity can be measured using a cylindrical rotational viscometer (TV-35 Viscometer manufactured by Toki Sangyo Co., Ltd.).

[0042] The flavor material having the specific viscosity can be prepared, for example, by cutting the flavor material into small pieces as needed and then thoroughly kneading it. Furthermore, the flavor material prepared in this manner may be mixed with a liquid component such as water, liquid sugar, milk, or cream, or may be heated to evaporate the water.

[0043] The content of the flavoring material in the entire confectionery flour paste is preferably 70 to 30% by weight, more preferably 60 to 40% by weight, and even more preferably 55 to 45% by weight. If the content of the flavoring material is more than 70% by weight, the shape retention of the confectionery flour paste may be deteriorated, and if it is less than 30% by weight, the color and taste of the flavoring material may be too weak.

[0044] [Method of manufacturing flour paste for confectionery] The method for producing the confectionery flour paste according to this embodiment will be exemplified below.

[0045] (Preparation of oil-in-water emulsified oil composition) Water-soluble ingredients such as starch and sugars are mixed with water and heated to 40 to 60°C to obtain an aqueous phase. The contents of the respective components are adjusted so that, based on the total weight of the oil-in-water emulsified oil-and-fat composition, the starch content is 3 to 6 wt%, the sugars are 20 to 40 wt%, and the water is 25 to 60 wt%. When heating, the components may be mixed and then heated, or the components may be mixed while the temperature is being raised.

[0046] The obtained aqueous phase is maintained at preferably 40 to 60°C, and while stirring, an oil or fat is added to the aqueous phase so that the oil or fat content is 5 to 35% by weight of the entire oil-in-water emulsified oil or fat composition, thereby obtaining a mixture. The oil or fat is preferably maintained at 40 to 60°C when the aqueous phase is added. If necessary, the oil-soluble ingredient may be dissolved in the oil or fat and then added to the aqueous phase.

[0047] The obtained mixture is pre-emulsified and emulsified using a homogenizer. The emulsification pressure 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, and the L * If the pressure is higher than 20 MPa, the emulsion will be finer and the average oil droplet size will be smaller, resulting in a whiter color of the oil-in-water emulsified oil composition. *If the value is higher than 24 MPa, the emulsion becomes unstable, the average oil droplet diameter increases, and the L * The value may be low, which may result in poor color development of the flavoring ingredients.

[0048] The resulting emulsion is heated at 95 to 105°C for 2 to 3 minutes in a Contherm scraping-type heat exchanger, and then cooled to 60°C or below to obtain a paste. The resulting paste is filled into a pillow package and cooled to room temperature or below with cold water at 2 to 7°C to obtain the oil-in-water emulsified oil composition. Here, pillow package refers to a package in which a packaging film is processed into a bag shape with an opening, the contents are filled, and the opening is closed to package the contents.

[0049] (Preparation of flavoring ingredients) Regarding flavor ingredients, if available, they may be used as is if they have a viscosity of 90 to 150 Pa·s at 20°C. Furthermore, if the flavor ingredient has a high viscosity at 20°C, it may be used after lowering the viscosity by appropriately mixing it with liquid ingredients such as water, liquid sugar, milk, or cream. Among the liquid ingredients, it is preferable to use water or liquid sugar, as these do not interfere with the color development of the flavor ingredient. On the other hand, if the flavor ingredient has a low viscosity at 20°C, it may be used after increasing the viscosity by heating to evaporate the water.

[0050] (Preparation of confectionery flour paste) The confectionery flour paste of the present embodiment can be obtained by mixing the oil-in-water emulsified oil composition and the flavor ingredient so that the content of the oil-in-water emulsified oil composition and the flavor ingredient is 30 to 70% by weight and 70 to 30% by weight, respectively, in the entire confectionery flour paste. The temperature during mixing is preferably, for example, 5 to 35°C.

[0051] (Uses of confectionery flour paste) The confectionery flour 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 to be filled in layers in a cup and eaten. The cakes and cup desserts are not particularly limited as long as they contain the confectionery flour paste according to the present embodiment.

[0052] The confectionery flour paste according to this embodiment can also be used in the form of fillings, sandwiches, spreads, and the like. [Example]

[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) Kewpie Egg Co., Ltd. "Dried Egg White Type K" 4) "Wheyco W80" manufactured by Nippon Shinyaku Co., Ltd. 5) ADM Japan "Novazan 200 Mesh" 6) San-ei Gen F.F.I. Co., Ltd. "CESAGUM LN-1 / 200" 7) Kaneka Corporation "Palm Oil" 8) "High Yersin Rapeseed Hardened Oil" manufactured by Yokoseki Oil & Fat Industries Co., Ltd. 9) Kewpie Egg Co., Ltd. "Liquid Whole Egg Filter (Sterilized)" 10) Purple sweet potato paste (details below)

[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 from each panelist was used as the evaluation score. 5 points: The color is as dark as the original color of the flavoring material. 4 points: The color is slightly lighter than the original color of the flavoring material. 3 points: The color is slightly paler and whitish, or slightly darker and duller, compared to the original color of the flavoring material. 2 points: The color is pale and whitish or dull and black compared to the original color of the flavoring ingredients. 1 point: Very white or black compared to the original color of the flavoring material. <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 from each panelist was used as the evaluation score. 5 points: There is no change in hue compared to the original color of the flavoring material, and it is equally vivid. 4 points: There is little change in hue compared to the original color of the flavoring material. 3 points: The hue has changed slightly compared to the original color of the flavoring material and is somewhat dull. 2 points: The hue has changed and is dull compared to the original color of the flavoring material. 1 point: The hue has completely changed compared to the original color of the flavoring material, and it is very dull.

[0056] [Production of raw material 10) used in the examples and comparative examples] Peeled purple sweet potatoes were cut into 1cm slices and boiled for 10 minutes. The boiled purple sweet potatoes were then pulverized in a food processor. 300 parts by weight of the pulverized boiled purple sweet potatoes, 70 parts by weight of butter, 70 parts by weight of milk, and 30 parts by weight of caster sugar were placed in a pot and heated for 10 minutes to obtain a purple sweet potato paste. The viscosity of the resulting purple sweet potato paste at 20°C was 128 Pa·s.

[0057] (Production Example 1) Preparation of oil-in-water emulsified oil composition An oil-in-water emulsified oil / fat composition was prepared according to the formulation in Table 1. Specifically, 4.4 parts by weight of hydroxypropyl phosphate cross-linked 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 54.1 parts by weight of water were stirred and mixed until homogeneous. The mixture was heated to 50°C, and 13.5 parts by weight of palm oil and 1.5 parts by weight of hyercin rapeseed hardened oil, both adjusted to 60°C, were added thereto and thoroughly stirred to pre-emulsify the raw material mixture. The raw material mixture was then emulsified at a pressure of 15 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The resulting emulsion was sterilized in a Contherm scraping heat exchanger (Noritake Cooker Steam Mixer, manufactured by Noritake Company Limited) at 100°C for 2 minutes, then cooled to 60°C and packed into a pillow bag. It was then cooled to below room temperature in 5°C cold water to obtain an oil-in-water emulsified oil composition. The resulting oil-in-water emulsified oil composition had an average oil droplet diameter of 16 μm and an L * The value is 86.0, a * The value is -1.8, b * The value was 5.8.

[0058] (Production Examples 2 to 16) Preparation of oil-in-water emulsified oil compositions Oil-in-water emulsified oil and fat compositions were prepared in the same manner as in Production Example 1, except that the blending amounts of each component and the emulsification pressure during production were changed according to the formulations in Tables 1 and 2.

[0059] [Table 1]

[0060] [Table 2]

[0061] (Example 1) Preparation of flour paste for confectionery According to the formulation in Table 3, 50 parts by weight of the oil-in-water emulsified oil and fat composition prepared in Production Example 1 was mixed with 50 parts by weight of purple sweet potato paste (a flavoring ingredient) at 25°C to obtain a confectionery flour paste. The obtained confectionery flour paste was evaluated for color depth and color vividness, and the evaluation results are summarized in Table 3.

[0062] (Examples 2 to 11, Comparative Examples 1 to 8) Confectionery flour pastes were obtained in the same manner as in Example 1, except that the type (production example number) or blend amount of the oil-in-water emulsified oil and fat composition and the blend amount of the flavor material were changed according to the formulations in Tables 3 and 4. Each of the obtained confectionery flour pastes was evaluated for color depth and color vividness, and the evaluation results are summarized in Tables 3 and 4.

[0063] [Table 3]

[0064] [Table 4]

[0065] 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 favorably in terms of color depth and color vividness.

[0066] On the other hand, Table 4 reveals the following: The flour paste for confectionery obtained in Comparative Example 1 had a low oil content of 4% by weight in the oil-in-water emulsified oil composition, and the L of the oil-in-water emulsified oil composition * The value is low at 79.8, * The value was low at -2.2, and the vividness of the colors was rated low. The confectionery flour paste obtained in Comparative Example 2 had a high oil content of 36% by weight in the oil-in-water emulsified oil composition, and the L * The value is low at 78.0, b * The value was high at 6.1, and the vividness of the colors was rated low.

[0067] The confectionery flour paste obtained in Comparative Example 3 had a starch content of only 2% by weight in the oil-in-water emulsified oil composition, and * The value was low at -2.2, and the vividness of the colors was rated low. The confectionery flour paste obtained in Comparative Example 4 had a high starch content of 7% by weight in the oil-in-water emulsified oil composition, and the average oil droplet diameter of the oil-in-water emulsified oil composition was large at 23 μm. * The value was low at 79.0, and the vividness of the color was rated low.

[0068] The flour paste for confectionery obtained in Comparative Example 5 had a high liquid whole egg content of 1% by weight in the oil-in-water emulsified oil composition, and * The value is low at 77.2, b * The value was high at 10.1, and the vividness of the colors was rated low.

[0069] The confectionery flour paste obtained in Comparative Example 6 had a low emulsification pressure of 5 MPa during the production of the oil-in-water emulsified oil composition, and the average oil droplet diameter of the oil-in-water emulsified oil composition was large at 24 μm. * The value was low at 79.0, and the vividness of the color was rated low. 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, and the average oil droplet diameter of the oil-in-water emulsified oil composition was large at 24 μm. * The value was low at 78.6, and the vividness of the colors was rated low.

[0070] The confectionery flour paste obtained in Comparative Example 8 had a high oil-in-water emulsified oil and fat composition content of 75 wt %, and was evaluated as having low color depth and color vividness.

Claims

1. A confectionery flour paste comprising: The confectionery flour paste contains an oil-in-water emulsified oil-and-fat composition and a flavor material, The oil-in-water emulsified oil and fat composition contains, based on the total weight of the composition, 5 to 35% by weight of oil and fat, 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 60% by weight of water, The oil-in-water emulsified oil composition has an average oil droplet diameter of 12 to 20 μm and a color system L ＊ Value is 80-90, a ＊ Value is -2.0 to 2.0, b ＊ The value is between −6.0 and 6.0, the flavor material is in a paste form having a viscosity of 90 to 150 Pa s at 20°C, The confectionery flour paste has a content of the oil-in-water emulsified oil and fat composition of 30 to 70% by weight and a content of the flavor material of 70 to 30% by weight in the entire confectionery flour paste.

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

3. 2. The oil-in-water emulsified oil composition used in the confectionery flour paste according to claim 1, The entire oil-in-water emulsified fat composition contains 5 to 35% by weight of oil, 3 to 6% by weight of starch, 20 to 40% by weight of saccharides, and 25 to 60% by weight of water, The average oil droplet diameter is 12 to 20 μm, and the L ＊ Value is 80-90, a ＊ Value is -2.0 to 2.0, b ＊ The oil-in-water emulsified oil and fat composition has a value of -6.0 to 6.

0.

4. a step of mixing starch, sugars, and water so that the starch content, sugar content, and water content of the entire oil-in-water emulsified oil composition are 3 to 6 wt %, 20 to 40 wt %, and 25 to 60 wt %, respectively, and heating the mixture to 40 to 60°C to obtain an aqueous phase; a step of adding the oil to the aqueous phase so that the content of the oil is 5 to 35% by weight of the entire oil-in-water emulsified oil composition to obtain a mixture; The mixture is emulsified at a pressure of 10 to 20 MPa and heated to produce a liquid having an average oil droplet diameter of 12 to 20 μm and a color temperature of L ＊ Value is 80-90, a ＊ Value is -2.0 to 2.0, b ＊ A step of obtaining an oil-in-water emulsified oil composition having a value of -6.0 to 6.0; mixing the oil-in-water emulsified oil-and-fat composition with the flavor material at 5 to 35°C so that the content of the oil-in-water emulsified oil-and-fat composition is 30 to 70% by weight and the content of the flavor material in a paste form having a viscosity of 90 to 150 Pa s at 20°C is 70 to 30% by weight in the entire confectionery flour paste; A method for producing a flour paste for confectionery, comprising:

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