Paste for confectionery

Abstract

To provide a paste for sweets having excellent drawability and shape retentivity.SOLUTION: A paste for sweets contains oil-in-water emulsified oil-and-fat composition, and a flavor material. The oil-in-water emulsified oil-and-fat composition contains oil and fat 10-40 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 4-8 wt.%, saccharide 20-40 wt.%, and water 25-55 wt.% in the total weight of the composition. The flavor material is liquid at 20°C. In the total weight of the paste for sweets, the content of the oil-in-water emulsified oil-and-fat composition is 60-97 wt.% and the content of the flavor material is 3-40 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Confectionery paste containing flavoring ingredients made from fruits, vegetables, etc. is widely used as a topping material for extrusion molding, which is a process of squeezing the paste out of a nozzle. Mont Blanc, a typical example of a confectionery made with confectionery paste, is sold year-round at convenience stores, supermarkets, and specialty confectionery stores.

[0003] Because the appearance of confections like Mont Blanc is also important, confectionery paste must have good squeezeability to make decoration easy and shape retention to maintain the shape after shaping. In other words, confectionery paste must be able to be shaped without losing its shape while being squeezed out of a nozzle, and must be able to maintain the shaped shape for a long time, for example, about a week.

[0004] On the other hand, as consumer needs for food become more diverse, there is a demand for confectionery pastes containing a variety of flavoring ingredients.However, in industrial production, manufacturing a wide variety of confectionery pastes by mixing all the ingredients is time-consuming and leads to increased waste, so it has not been possible to fully meet these needs.

[0005] Patent Document 1 discloses a method for producing an oil-in-water emulsion that can prevent thermal deterioration and evaporation of flavor and aroma components, has a good flavor and aroma, and has excellent storage stability, by heat-treating an oil-in-water emulsion containing 1 to 30% by weight of fats and oils, 1 to 10% by weight of starch, 5 to 60% by weight of sugars, and water, and then adding 0.01 to 20% by weight of fruit juice, aroma components, or alcohols. However, there is no mention of extrusion molding, and no suggestion is made regarding extrusion moldability or shape retention. [Prior art documents] [Patent documents]

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

[0007] An object of the present invention is to provide a confectionery paste having good squeezeability and shape retention, a method for producing the same, and an oil-in-water emulsified oil and fat composition used in producing the confectionery paste. [Means for solving the problem]

[0008] As a result of extensive research conducted by the present inventors to solve the above problems, they discovered that a confectionery paste containing an oil-in-water emulsified oil composition containing specific amounts of oils and fats having a specific SFC (solid fat content), starch, sugars, and water, and specific amounts of a flavor material that is liquid at 20°C, has good squeezeability and shape retention, and thus completed the present invention.

[0009] That is, the first aspect of the present invention relates to a confectionery paste to be used after being squeezed out, the confectionery paste comprising an oil-in-water emulsified oil-and-fat composition and a flavor material, the oil-in-water emulsified oil-and-fat composition comprising, based on the entire composition, 10 to 40% by weight of an oil or fat having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, and 25 to 55% by weight of water, the flavor material being liquid at 20°C, and the content of the oil-in-water emulsified oil-and-fat composition based on the entire confectionery paste being 60 to 97% by weight, and the content of the flavor material being 40 to 3% by weight. A second aspect of the present invention relates to a confectionery containing the confectionery paste. The third aspect of the present invention relates to an oil-in-water emulsified oil-and-fat composition for use in the confectionery paste, which contains, based on the total weight of the oil-in-water emulsified oil-and-fat composition, 10 to 40% by weight of an oil or fat having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, and 25 to 55% by weight of water. 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 4 to 8% by weight, the sugar content is 20 to 40% by weight, and the water content is 25 to 55% by weight, and heating the mixture to 40 to 60°C to obtain an aqueous phase; and adding an oil having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C to the aqueous phase so that the content of the oil-in-water emulsified oil composition is 10 to 40% by weight. a step of emulsifying the mixture, heat-sterilizing the mixture, and then cooling it to 5 to 35°C to obtain an oil-in-water emulsified oil-and-fat composition; and a step of 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 in the entire confectionery paste is 60 to 97% by weight, and the content of the flavor material that is liquid at 20°C is 40 to 3% by weight. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a confectionery paste having good squeezeability and shape retention, a method for producing the same, and an oil-in-water emulsified oil and fat composition used in producing the confectionery paste. According to the present invention, various confectionery pastes can be produced by adding various flavoring materials to the oil-in-water emulsified oil and fat composition, making it possible to easily produce a wide variety of confectionery pastes that meet consumer demand. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, the embodiments of the present invention will be described in further detail. The confectionery paste according to this embodiment contains a specific oil-in-water emulsified oil and fat composition and a flavor ingredient that is liquid at 20° C. The term "paste" in the confectionery paste refers to a paste that has high viscosity at a temperature of, for example, about 5 to 35° C., but at least has fluidity that allows it to be squeezed out and molded. The confectionery paste has a flavor derived from the flavor ingredient.

[0012] (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 (including starch and sugars, which will be described later), 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.

[0013] The fat or oil used preferably has an SFC (solid fat content) of 50 to 60% at 10° C. and 8.5 to 21.5% at 30° C. as the total fat or oil contained in the oil-in-water emulsified fat or oil composition. More preferably, the SFC is 50.5 to 58.5% at 10° C. and 9.5 to 20.5% at 30° C., and even more preferably, the SFC is 51.5 to 57.5% at 10° C. and 10.5 to 19.5% at 30° C. If the SFC at 10° C. is less than 50%, the squeezeability or shape retention of the confectionery paste may be impaired, while if it exceeds 60%, the confectionery paste may become too hard and difficult to squeeze out. Furthermore, if the SFC at 30°C is less than 8.5%, the confectionery paste may have poor squeezeability or shape retention, and if it exceeds 21.5%, the confectionery paste may become too hard and difficult to squeeze out.

[0014] The SFC can be measured according to the measurement method of "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society. The SFC requirement needs to be satisfied by the entire oil and fat contained in the oil-in-water emulsified oil and fat composition, and when multiple types of oil and fat are used, the SFC of each individual oil and fat is not particularly limited.

[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 an appropriate combination of multiple types of fats and oils so as to satisfy the aforementioned SFC value. One example of a suitable combination of fats and oils is a combination of palm oil and highly hydrogenated high-erucine rapeseed oil. The highly hydrogenated high-erucine rapeseed oil is obtained by highly hydrogenating oil extracted from rapeseed varieties with an erucic acid (erucic acid) content of approximately 40% or more. Furthermore, interesterified palm oil and coconut oil may also be used in combination with the above combination of fats and oils.

[0017] The content of the fat or oil in the entire oil-in-water emulsified oil-and-fat composition is preferably 10 to 40% by weight, more preferably 10 to 30% by weight, and even more preferably 15 to 25% by weight. If the fat or oil content is less than 10% by weight, the squeezeability or shape retention of the confectionery paste may be impaired, while if it is more than 40% by weight, emulsification during preparation of the oil-in-water emulsified oil-and-fat composition may be insufficient, or the squeezeability of the confectionery paste may be impaired.

[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 the starch does 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 that melts easily in the mouth.

[0019] The modified starch refers to starch that has been subjected to a general chemical modification, and examples thereof include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil- or fat-processed starch, and enzyme-treated starch, and at least one selected from this group can be used.

[0020] Among the above-mentioned modified starches, phosphate-crosslinked starch is preferred. Phosphate-crosslinked starch refers to starch in which trimetaphosphate, phosphorus oxychloride, or the like is reacted with starch to crosslink hydroxyl groups within or between starch molecules, thereby inhibiting swelling and gelatinization of starch granules. Examples of the phosphate-crosslinked starch include acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate-crosslinked starch, and phosphate monoesterified phosphate-crosslinked starch, and at least one selected from this group can be used. Hydroxypropylated phosphate-crosslinked starch is particularly preferred from the viewpoint of its resistance to retrogradation and shelf life.

[0021] The content of the starch is preferably 4 to 8 wt %, more preferably 4.5 to 7.5 wt %, and even more preferably 5 to 7 wt % of the total oil-in-water emulsified oil-and-fat composition. If the starch content is less than 4 wt %, the squeezeability or shape retention of the confectionery paste may be impaired, while if it is more than 8 wt %, the viscosity of the oil-in-water emulsified oil-and-fat composition or the confectionery paste may become too high, which may result in poor suitability for production lines or poor squeezeability of the confectionery paste.

[0022] 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.

[0023] The content of the sugars in the oil-in-water emulsified oil-and-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 squeezeability of the confectionery paste may be impaired, while if it is more than 40% by weight, the sweetness of the confectionery paste may be too strong, or the squeezeability or shape retention of the confectionery paste may be impaired.

[0024] The water content of the oil-in-water emulsified oil composition is preferably 25 to 55 wt %, more preferably 33 to 53 wt %, and even more preferably 43 to 53 wt %. If the water content is less than 25 wt %, the solubility of water-soluble ingredients may be reduced, while if it is more than 55 wt %, syneresis may occur in the oil-in-water emulsified oil composition.

[0025] The oil-in-water emulsified oil composition may 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.

[0026] 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.

[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 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] 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 content of the oil-in-water emulsified oil-and-fat composition in the entire confectionery paste is preferably 60 to 97% by weight, more preferably 65 to 95% by weight, and even more preferably 70 to 90% by weight. If the content of the oil-in-water emulsified oil-and-fat composition is less than 60% by weight, the confectionery paste may become too soft and may have poor squeezeability or shape retention, whereas if it is more than 97% by weight, the confectionery paste may become too hard and may be difficult to squeeze out, resulting in poor squeezeability.

[0033] (Flavoring ingredients) The flavoring material is not particularly limited as long as it is liquid at 20°C and can impart flavor to food, but examples include purees and juices of vegetables and fruits such as chestnut, sweet potato, pumpkin, and strawberry, and tea extracts.

[0034] The flavor material preferably has a viscosity of 0 to 60 Pa·s at 20°C, more preferably 5 to 50 Pa·s, and even more preferably 10 to 40 Pa·s. If the viscosity of the flavor material at 20°C is higher than 60 Pa·s, the squeezeability or shape retention of the confectionery paste may be poor.

[0035] The viscosity can be measured using a cylindrical rotational viscometer (TV-35 type viscometer manufactured by Toki Sangyo Co., Ltd.).

[0036] The flavor material that is liquid at 20°C may be, for example, juice squeezed from food ingredients such as vegetables or fruits, or may be a puree obtained by mashing and straining food ingredients such as vegetables or fruits.Furthermore, it may be a non-liquid (e.g., paste-like or solid) flavor material that has been dissolved in a liquid component such as water, liquid sugar, or milk to form a liquid.

[0037] The content of the flavor material in the entire confectionery paste is preferably 40 to 3 wt %, more preferably 35 to 5 wt %, and even more preferably 30 to 10 wt %. If the content of the flavor material is more than 40 wt %, the confectionery paste may become too soft and may have poor squeezeability or shape retention, while if it is less than 3 wt %, the taste of the flavor material may be weak or the confectionery paste may become too hard, making it difficult to squeeze and resulting in poor squeezeability.

[0038] [Method of manufacturing confectionery paste] The method for producing the confectionery paste according to this embodiment will be exemplified below.

[0039] (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 4 to 8 wt%, the sugars are 20 to 40 wt%, and the water is 25 to 55 wt%. When heating, the components may be mixed and then heated, or the components may be mixed while the temperature is being raised.

[0040] The obtained aqueous phase is maintained at preferably 40 to 60°C, and while stirring, an oil or fat having an SFC of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C is added to the aqueous phase so that the oil or fat content is 10 to 40% 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.

[0041] The resulting mixture is pre-emulsified and emulsified using a homogenizer at a pressure of 5 to 15 MPa. The resulting emulsion is 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 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 and fat 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.

[0042] (Preparation of flavoring ingredients) With regard to flavor materials that are liquid at 20° C., if a flavor material that is liquid at 20° C. is available, it may be used as is. If the flavor material is available in a non-liquid form, it may be dissolved in a liquid component such as water, liquid sugar, or milk to liquefy the flavor material before use.

[0043] (Preparation of confectionery paste) The confectionery paste according to the present embodiment can be obtained by mixing the oil-in-water emulsified oil and fat composition so that the content of the oil-in-water emulsified oil and fat composition is 60 to 97 wt % and the content of the flavor material is 40 to 3 wt % in the entire confectionery paste. The temperature during mixing is preferably, for example, 5 to 35°C.

[0044] (Uses of confectionery paste) The confectionery paste according to this embodiment can be suitably used as a topping for cakes such as Mont Blanc, sweet potato cakes, and other confectioneries by squeezing the paste through a nozzle to form a shape. The confectionery is not particularly limited as long as it contains the confectionery paste according to this embodiment. In the confectionery, the confectionery paste according to this embodiment is preferably contained in a squeezed shape.

[0045] Furthermore, the confectionery paste according to this embodiment can also be used in the form of fillings, sandwiches, and the like, as long as it exhibits squeeze-formability. [Example]

[0046] 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.

[0047] 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 (SFC at 10°C: 50.9%, SFC at 30°C: 9.8%)" 8) Yokoseki Oil & Fat Industries Co., Ltd. "High Yersin Rapeseed Hardened Oil (SFC at 10°C: 99.4%, SFC at 30°C: 98.8%)" 9) Interesterified palm and coconut oil (SFC at 10°C: 55.3%, SFC at 30°C: 11.5%) (manufacturing information is given below) 10) Kaneka Corporation "Rapeseed oil (SFC at 10°C: 0.0%, SFC at 30°C: 0.0%)" 11) Kaneka Corporation "Strawberry Sauce 100 (viscosity at 20°C: 20 Pa·s)" 12) Viscosity-adjusted strawberry sauce (viscosity at 20°C: 52 Pa·s) (manufacturing information is provided below) 13) Kyomaron Co., Ltd. "Marron Paste Amaro (Viscosity at 20°C: 131 Pa·s)"

[0048] <Evaluation of squeeze formability> The squeezeability when squeezing the confectionery paste from the nozzle and shaping it into a sushi roll shape was evaluated according to the following criteria. 5 points: Compared to Comparative Example 4, it has a moderate hardness and is easy to squeeze out, and is extremely easy to form into a rolled omelet shape without any cuts or drips. 4 points: Easier to squeeze out than Comparative Example 4, and has high formability into a rolled shape. 3 points: The product can be squeezed out to the same extent as Comparative Example 4, and has good formability into a roll shape. 2 points: Compared to Comparative Example 4, it was slightly more difficult to squeeze out, and the formability into a rolled shape was slightly inferior. 1 point: Compared to Comparative Example 4, it was too soft and came out without squeezing, or it was too hard and very difficult to squeeze out, and it could not be molded into a sushi roll shape.

[0049] <Evaluation of shape retention> The confectionery paste formed into a sushi roll shape was stored at 10°C for one week, and then the shape was visually observed to determine whether it had changed, and evaluated according to the following criteria. 5 points: No change in shape was observed compared to Comparative Example 4, and the Odamaki shape was very well retained. 4 points: Compared to Comparative Example 4, there is less change in shape and the shape retention of the Odamaki roll is high. 3 points: There was a change in shape similar to that of Comparative Example 4, and the shape retention of the Odamaki shape was slightly poor 2 points: The shape change was large compared to Comparative Example 4, and the shape retention of the Odamaki shape was significantly poor. 1 point: Compared to Comparative Example 4, the shape was completely changed due to sagging, and the shape retention of the Odamaki roll was very poor.

[0050] [Production of raw material 9) used in Examples and Comparative Examples] A mixture of 76 parts by weight of palm oil (Kaneka Corporation) and 24 parts by weight of coconut oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random interesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.), and deodorized for 1 hour at 250°C and 200 Pa to obtain an interesterified oil of palm oil and coconut oil. The SFC of the interesterified oil of palm oil and coconut oil at 10°C was 55.3%, and the SFC at 30°C was 11.5%.

[0051] [Production of raw material 12) used in Examples and Comparative Examples] Kaneka Corporation's "Strawberry Sauce 100" was placed in a pot and heated over low heat to evaporate the water and adjust the viscosity. The viscosity of the adjusted strawberry sauce at 20°C was 52 Pa·s.

[0052] (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, 6.0 parts by weight of hydroxypropyl phosphate cross-linked starch, 24.4 parts by weight of white sugar, 0.1 part 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 47.5 parts by weight of water were stirred and mixed until homogeneous. The mixture was heated to 50°C, and 18.0 parts by weight of palm oil and 2.0 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 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The resulting emulsion was sterilized at 100°C for 2 minutes in a Contherm scraped-surface heat exchanger (Noritake Cooker Steam Mixer, manufactured by Noritake Company Limited), cooled to 60°C, and packed into a pillow bag. The resulting mixture was then cooled to below room temperature in 5°C cold water to obtain an oil-in-water emulsified oil composition. The SFC of the oil composed of a mixture of palm oil and hyercin rapeseed extremely hydrogenated oil was 53.4% ​​at 10°C and 17.6% at 30°C.

[0053] (Production Examples 2 to 17) 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 amounts of each component were changed according to the formulations in Tables 1 and 2.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Example 1) Preparation of confectionery paste According to the formulation in Table 3, 80 parts by weight of the oil-in-water emulsified oil and fat composition prepared in Production Example 1 was mixed at 25°C with 20 parts by weight of strawberry sauce, a flavor ingredient that is liquid at 20°C, to obtain a confectionery paste. The obtained confectionery paste was evaluated for its squeezeability and shape retention, and the evaluation results are summarized in Table 3.

[0057] (Examples 2 to 12, Comparative Examples 1 to 11) Preparation of Paste for Confectionery Confectionery 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 type or blend amount of the flavor material were changed according to the formulations in Tables 3 and 4. Each of the obtained confectionery pastes was evaluated for squeezeability and shape retention, and the evaluation results are summarized in Tables 3 and 4.

[0058] [Table 3]

[0059] [Table 4]

[0060] From Table 3, it can be seen that all of the confectionery pastes obtained in Examples 1 to 12 satisfy the requirements of the invention, and are evaluated as having good squeezeability and shape retention, with at least one of the evaluations being superior to the benchmark, Comparative Example 4.

[0061] On the other hand, Table 4 reveals the following: The confectionery paste obtained in Comparative Example 1 had a low oil content of 9% by weight in the oil-in-water emulsified oil composition, and was evaluated as having low squeezeability and shape retention. The confectionery paste obtained in Comparative Example 2 had a high oil content of 41% by weight in the oil-in-water emulsified oil and fat composition, and was evaluated as having low squeezeability and shape retention.

[0062] The confectionery paste obtained in Comparative Example 3 had a low starch content of 3% by weight in the oil-in-water emulsified oil and fat composition, and was evaluated as having poor shape retention. The confectionery paste obtained in Comparative Example 4 had a high starch content of 9% by weight in the oil-in-water emulsified oil and fat composition. This Comparative Example 4 was used as the evaluation standard for squeezeability and shape retention.

[0063] The confectionery paste obtained in Comparative Example 5 had a low sugar content of 19% by weight in the oil-in-water emulsified oil and fat composition, and was evaluated as having low squeezeability and shape retention. The confectionery paste obtained in Comparative Example 6 had a high sugar content of 41% by weight in the oil-in-water emulsified oil and fat composition, and was evaluated as having low squeezeability and shape retention.

[0064] The confectionery paste obtained in Comparative Example 7 had a low SFC of 40.8% at 10°C and a low SFC of 7.8% at 30°C, and was evaluated as having low squeezeability and shape retention. The confectionery paste obtained in Comparative Example 8 had a high SFC of 61.8% at 10°C and a high SFC of 32.9% at 30°C, and was evaluated as having low squeezeability and shape retention.

[0065] The confectionery paste obtained in Comparative Example 9 was evaluated as having low squeezeability because the flavor material used was not liquid at 20°C but was in a paste state.

[0066] The confectionery paste obtained in Comparative Example 10 had a low content of the oil-in-water emulsified oil and fat composition of 55% by weight, and was evaluated as having low squeezeability and shape retention. The confectionery paste obtained in Comparative Example 11 had a high oil-in-water emulsified oil and fat composition content of 99% by weight, and was evaluated as having low squeezeability.

Claims

1. A confectionery paste to be used by squeezing, The confectionery 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, 10 to 40% by weight of an oil or fat having an SFC (solid fat content) of 51.5 to 60% at 10°C and 10.5 to 21.5% at 30°C, 4 to 8% by weight of starch, 20 to 40% by weight of a sugar, and 25 to 55% by weight of water, The flavor material is liquid at 20°C, The confectionery paste has a content of the oil-in-water emulsified oil and fat composition of 60 to 97% by weight and a content of the flavor material of 40 to 3% by weight in the entire confectionery paste.

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

3. 2. The oil-in-water emulsified oil composition used in the confectionery paste according to claim 1, The oil-in-water emulsified oil-and-fat composition contains, based on the total weight of the oil-in-water emulsified oil-and-fat composition, 10 to 40% by weight of an oil or fat having an SFC (solid fat content) of 51.5 to 60% at 10°C and 10.5 to 21.5% at 30°C, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, and 25 to 55% by weight of water.

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 4 to 8 wt %, 20 to 40 wt %, and 25 to 55 wt %, respectively, and heating the mixture to 40 to 60°C to obtain an aqueous phase; a step of adding an oil or fat having an SFC (solid fat content) of 51.5 to 60% at 10°C and 10.5 to 21.5% at 30°C to the aqueous phase so that the content of the oil or fat is 10 to 40% by weight of the entire oil-in-water emulsified oil or fat composition, thereby obtaining a mixture; emulsifying the mixture, heat-sterilizing it, and then cooling it to 5 to 35°C to obtain an oil-in-water emulsified oil and fat composition; and 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 60 to 97% by weight and the content of the flavor material that is liquid at 20°C is 40 to 3% by weight in the entire confectionery paste; A method for producing a confectionery paste for use by squeezing, comprising the steps of:

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