Flour pastes, composite bakery products, and method for producing flour pastes

Abstract

To provide flour paste capable of inhibiting chronological change in food texture of a bakery food product part in a composite bakery product, and also provide a composite bakery product using this flour paste, and a method of producing this flour paste.SOLUTION: There is provided flour paste in which water activity is 0.90-0.98 and pH is 2.0-5.5.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to flour pastes and composite bakery products using the flour pastes. The present invention also relates to a method for producing the flour pastes. [Background technology]

[0002] In recent years, bakery products that combine breads and confectioneries (hereinafter referred to simply as bakery foods) with fillings using techniques such as sandwiches, toppings, and fillings have become widely popular among people of all ages because they are easy to eat and come in a wide variety.

[0003] Conventionally, such composite bakery products have had the problem that the texture of the bakery food portion changes over time, for example, the moisture content of the bakery food decreases and the texture becomes dry.

[0004] Therefore, in order to solve the above problems, a method of suppressing starch retrogradation has been proposed as one of the methods of suppressing changes in texture over time in bakery foods, particularly breads. For example, there is a method of suppressing starch retrogradation by adding a specific enzyme during the production of bread dough, thereby suppressing a decrease in elasticity and hardening of bakery foods (see, for example, Patent Document 1).

[0005] In addition, a method has been proposed for suppressing changes in the texture of bakery foods over time by retaining moisture in the breads. For example, it has been reported that by using an oil and fat composition in which propylene glycol alginate and glucose oxidase are dispersed during the production of bread dough, the softness of the breads can be maintained even when the breads are combined with fillings after baking (see, for example, Patent Document 2).

[0006] In addition, various studies have been conducted from the viewpoint of the composition and manufacturing method of bakery foods.

[0007] However, although the above-mentioned methods can achieve a certain effect in suppressing changes in the texture of bakery foods in composite bakery products, it cannot be said that any of the methods can sufficiently suppress changes in the texture of bakery foods.

[0008] Incidentally, examples of fillings used when producing the above-mentioned composite bakery products include flour pastes and jams, and flour pastes such as those described in Patent Document 3 and Patent Document 4 are frequently used.

[0009] Patent Document 3 discloses a flour paste that contains agar and is acidic, and has good physical properties such as emulsion stability and spreadability. Patent Document 4 also discloses a flour paste that contains 31 to 55% by mass of fats and oils, 2 to 10% by mass of starch including starch acetate, 25 to 45% by mass of sugars other than starch, and 5 to 25% by mass of water. Patent Document 4 also describes that the flour paste has a good texture and flavor, is highly suitable for filling breads and confectioneries, and can be used as a filling, topping, or spread material for breads and confectioneries. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 11-266773 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-098993 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-188358 [Patent Document 4] Japanese Patent Application Publication No. 2013-021964 Summary of the Invention [Problem to be solved by the invention]

[0011] As described above, in composite bakery products that combine bakery food and filling, the problem of suppressing changes in the texture of the bakery food portion over time (or maintaining the texture) has not been satisfactorily solved.

[0012] Therefore, after extensive research, the present inventors have found that merely improving the formulation and manufacturing method of bakery foods is insufficient to address the above-mentioned problems, and that improvements in flour pastes, which are frequently used as fillings in composite bakery products, are also necessary.

[0013] As described above, previously known flour pastes have been improved with a focus on the physical properties and flavor quality of the flour pastes themselves, and the convenience of combining them with bakery foods, but no improvements have been considered from the perspective of suppressing changes in the texture of bakery foods.

[0014] The present invention has been made in view of the above problems, and aims to provide flour pastes that can suppress changes in the texture of the bakery food portion over time in a composite bakery product.

[0015] Another object of the present invention is to provide a composite bakery product using the above flour pastes and a method for producing the flour pastes. [Means for solving the problem]

[0016] The above problem was solved by increasing the water activity of the flour paste to be combined with the bakery food and adjusting the pH to a specific range. <1> Preferably, <2> The above problem was solved by the following means. <1> Flour pastes having a water activity of 0.90 to 0.98 and a pH of 2.0 to 5.5. <2> Further containing 5 to 30 mass% of sugars as solid content, <1> Flour pastes according to the above. <3> Further containing a high-intensity sweetener, <1> or <2> Flour pastes according to the above. <4> The content of the high-intensity sweetener is 0.000025 to 0.0025 parts by mass per 1 part by mass of the solid content of the sugar in the flour paste. <3> Flour pastes according to the above. <5> The high-intensity sweetener comprises at least one of acesulfame potassium and sucralose. <3> or <4> Flour pastes according to the above. <6> Contains organic acids, <1> ~ <5> Flour pastes according to any one of the above. <7> Contains 5 to 40% by mass of oils and fats, <1> ~ <6> Flour pastes according to any one of the above. <8> <1> ~ <7> 1. A composite bakery product obtained by combining the flour paste according to any one of the above with a bakery food. <9> A method for producing flour paste having a water activity of 0.90 to 0.98 and a pH of 2.0 to 5.5, A method for producing flour pastes, comprising preparing a mixture of flour paste raw materials whose pH is adjusted to 2.0 to 5.5, and heating and cooling the mixture. [Effects of the Invention]

[0017] The flour pastes of the present invention can suppress the change in texture of bakery foods over time in composite bakery products. DETAILED DESCRIPTION OF THE INVENTION

[0018] <Flower pastes> The flour paste of the present invention will be described in detail below. The flour paste of the present invention is characterized by having a water activity of 0.90 to 0.98 and a pH of 2.0 to 5.5.

[0019] The flour paste of the present invention, having the above-mentioned constitution, has the effect of suppressing the change in texture of the bakery food portion over time in a composite bakery product in which a bakery food and a filling are combined, which is presumed to be due to the following reasons.

[0020] Water activity is an index that indicates the proportion of free water (water molecules that can move freely within a food) in the total water content of a food. Free water is known to be the water that microorganisms use to grow. Therefore, in order to improve shelf life, food products often have their water activity reduced by drying or by adding salt or sugars. Generally, flour pastes contain a large amount of sugar to increase the proportion of bound water that is difficult for microorganisms to use, thereby relatively reducing the proportion of free water, thereby lowering the water activity to, for example, less than 0.90.

[0021] In contrast, the water activity of typical bakery foods is known to be 0.90 to 0.98. When there is a difference in water activity between the bakery food and flour pastes in a composite bakery product, specifically when the water activity of the bakery food exceeds that of the flour pastes, the proportion of free water in the flour pastes will be smaller than that of the bakery food. This is thought to result in moisture migration from the bakery food portion to the flour pastes within the composite bakery product. As a result, the moisture content of the bakery food portion decreases, and the staling of the bakery food portion progresses, resulting in a dry texture.

[0022] Therefore, it is presumed that by increasing the water activity of the flour pastes compared to previously known flour pastes and adjusting it to be the same or similar to the water activity of the bakery food, the migration of moisture from the bakery food portion to the flour pastes within the composite bakery product is suppressed.

[0023] Furthermore, while the pH of flour pastes is often adjusted to 5.7 or higher, the pH of the present invention is lower than that of conventional flour pastes, which is thought to further inhibit microbial activity and reduce the consumption of free water over time. This is thought to maintain the moisture in the flour pastes and prevent moisture from migrating from the bakery food portion to the flour paste over time. In addition, the pH of typical bakery foods (e.g., the crumb portion of bread) is 5.0 to 5.5, and adjusting the pH of both to the same level is thought to better maintain the moisture balance.

[0024] As described above, in the present invention, by adjusting the water activity and pH, the moisture balance between the bakery food portion and the flour pastes in the composite bakery product is maintained over time, which is thought to have suppressed changes in the texture of the bakery food portion over time.

[0025] The composition of the flour pastes will be described in detail below.

[0026] Flour pastes are made from wheat flour, starch, nuts or processed nuts, cocoa, chocolate, coffee, fruit pulp, fruit juice, potatoes, beans, or vegetables as main ingredients, to which sugar, oils and fats, milk powder, eggs, wheat flour, etc. are added, sterilized by heating, and then filled or spread on bread or confectionery for consumption. Flour pastes often have a body due to the gelatinized starch obtained by heating starch and water. Examples of flour pastes include flour paste and custard cream, and are widely used as fillings or toppings for bread and confectionery. Flour pastes are produced by mixing starch with food ingredients such as oils and fats, dairy products such as milk and milk powder, sugar, eggs, and water. Depending on the combination of these food ingredients, a wide variety of flavors are available, including chocolate, custard, yogurt, cheese, and curry. As with conventional flour pastes, the flour pastes of the present invention can also be made into a wide variety of flavors by varying the combination of food ingredients used as ingredients.

[0027] <<Water activity>> As described above, the water activity of the flour pastes of the present invention is 0.90 to 0.98. If the water activity of the flour pastes is less than 0.90, when the flour pastes are combined with bakery foods to produce composite bakery products, the texture of the bakery foods will become dry and change over time. If the water activity exceeds 0.98, the flour pastes will have too much free water, resulting in a sticky texture, which will deteriorate the texture of the flour pastes and, in turn, the bakery foods adjacent to them.

[0028] The water activity of the flour pastes of the present invention is preferably 0.92 to 0.98, more preferably 0.94 to 0.97, and particularly preferably 0.95 to 0.97, in order to more effectively suppress the change in texture of the bakery food portion over time.

[0029] In the present invention, the difference in water activity between the bakery food to be combined and the flour paste of the present invention is preferably -0.04 to +0.01, more preferably -0.03 to +0.01, and even more preferably -0.02 to +0.01, based on the water activity of the flour paste of the present invention.

[0030] In the present invention, the water activity of the flour paste can be adjusted to the above range by any method. Generally, when the sugar content is reduced, the sugar inhibits the uptake of free water, thereby increasing the water activity. In addition, the water activity also increases when water is added. From the viewpoint of the ease of adjusting the water activity, it is preferable to adjust the amount of sugar in the flour paste to fall within the range described below.

[0031] The water activity of flour pastes and bakery foods can be measured by any method, such as the weight balance method or the vapor pressure method, using, for example, the water activity measuring device "AW SPRINT TH-500" manufactured by Novacina GmbH. The measuring method is exemplified below.

[0032] In the case of flour pastes, they can be placed in a thermostatic chamber at 25°C for 1 hour to adjust the temperature, and then 2g of the adjusted flour pastes can be placed in a container attached to the measuring device and measured with the measuring device.In the case of bakery foods, 2g of the part of the bakery food that comes into contact with the flour pastes (for example, the crumb part) can be sampled, placed in a container attached to the measuring device and measured with the measuring device.

[0033] < <ph>> As described above, the pH of the flour paste of the present invention is 2.0 to 5.5. If the pH of the flour paste is less than 2.0, the acidity will be too strong, impairing the flavor, and the emulsion will become unstable. If the pH exceeds 5.5, the effect of suppressing deterioration of the texture of bakery foods over time will not be sufficiently achieved. The pH of the flour paste of the present invention is adjusted to preferably 2.5 to 5.4, more preferably 3.0 to 5.3, and particularly preferably 3.5 to 5.2, from the viewpoints of suppressing changes in the texture of bakery foods and improving physical properties such as flavor and emulsion stability.

[0034] The present invention achieves the above-mentioned effects when the water activity and pH of the flour pastes both satisfy the above-mentioned ranges. If only one of the water activity and pH satisfies the above-mentioned ranges, or if neither satisfies the above-mentioned ranges, the texture of the bakery food portion will change over time when the flour pastes and the bakery food are combined to produce a composite bakery product. Furthermore, when the water activity and pH of the flour pastes both satisfy the preferred ranges, the effects of the present invention can be more effectively achieved.

[0035] The pH of the flour pastes can be measured by any method, for example, using a pH meter "LAQUAact (D-73)" manufactured by HORIBA, Ltd.

[0036] To achieve the pH range of the flour pastes of the present invention, it is preferable to use organic acids or food ingredients containing organic acids, from the viewpoint of improving the flavor of the flour pastes of the present invention. Examples of organic acids include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and phytic acid. Examples of food ingredients containing organic acids include fruits and fruit juices such as oranges, strawberries, grapes, lemons, pineapples, and apples; fermented foods such as cheese, fermented milk, and vinegar; coffee; and processed products such as pastes, purees, and jams made from these ingredients. These organic acids and food ingredients containing organic acids can be used alone or in combination, and the amounts can be appropriately adjusted to achieve the pH range.

[0037] <<Flower paste raw materials>> Next, the flour paste raw materials used in the production of the flour paste of the present invention will be described.

[0038] In the present invention, the flour paste raw materials refer to fats and oils, sugars, high-intensity sweeteners, starches, water, and auxiliary raw materials that can be used to produce the flour pastes of the present invention.

[0039] The following describes fats and oils that can be used as ingredients of the flour paste. By adding fats and oils, the smooth texture and shape retention of the flour paste of the present invention can be improved.

[0040] Examples of oils and fats that can be used in the flour pastes of the present invention include various vegetable and animal oils and fats, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, as well as modified oils and fats. Here, "modification" refers to a physical or chemical treatment that can modify the oil or fat, and includes, but is not limited to, at least one of hydrogenation, fractionation, and interesterification. These oils and fats can be used alone or in combination. Among these oils and fats, oils with a solid fat content (SFC) of 30% or less at 20°C are preferred to achieve good emulsion stability, and palm-based oils are even more preferred.

[0041] In the present invention, palm-based oils and fats refer to one or a mixture of two or more selected from palm oil, palm olein, palm superolein, randomly interesterified palm olein oils and fats, and randomly interesterified palm superolein oils and fats.

[0042] From the viewpoint of health effects, the flour pastes of the present invention are preferably substantially free of trans fatty acids. Here, "substantially free of trans fatty acids" means that the content of trans fatty acids as fatty acid residues constituting triglycerides in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less, and particularly preferably 2% by mass or less. Therefore, when using hydrogenated oils and fats as one of the raw materials in the present invention, it is preferable to use highly hydrogenated oils that have been hydrogenated to an iodine value of 5 or less, from the viewpoint of reducing trans fatty acids and suppressing their increase.

[0043] The content of fats and oils in the flour pastes of the present invention is preferably 5-40% by mass, more preferably 7-30% by mass, and even more preferably 10-25% by mass. The content of fats and oils within the above ranges improves the texture and shape retention of the flour pastes, as well as the workability during the production of composite bakery products. When the flour pastes of the present invention use auxiliary ingredients containing fats and oils, the fats and oils contained in the auxiliary ingredients are also included in the content of the fats and oils.

[0044] The sugars that can be used as the raw material for the flour paste will be described below. In the present invention, it is preferable to add sugars to the flour paste, because this allows the water activity of the flour paste to be easily adjusted and a good flavor can be obtained.

[0045] Examples of sugars that can be used in the present invention include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols such as white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, and palatinose oligosaccharides. These sugars can be used alone or in combination of two or more.

[0046] Among these sugars, it is preferable to use one or more of white sugar, granulated sugar, powdered sugar, liquid sugar, sucrose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, and sugar alcohols, since this allows the flour paste to have a good flavor while adjusting its water activity within the above range. The flour paste of the present invention preferably contains 5 to 30% by mass, more preferably 10 to 25% by mass, and even more preferably 15 to 23% by mass of sugars in terms of solid content. In the context of sugars, "solid content" refers to components other than water. A sugar content within the above range allows for a good flavor to be obtained.

[0047] This section describes high-intensity sweeteners that can be used as raw materials for flour paste. High-intensity sweeteners are sweeteners that are several tens to several thousand times sweeter than sucrose. The inclusion of a high-intensity sweetener in the flour paste of the present invention makes it easy to reduce the amount of sugar and increase the water activity while maintaining the flavor of the flour paste.Furthermore, it is preferred that the flour paste of the present invention contains a high-intensity sweetener, from the viewpoint of reducing the sourness and enhancing the flavor of the flour paste even under low pH conditions.

[0048] Examples of high-intensity sweeteners that can be used in the flower pastes of the present invention include saccharin sodium, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcones, thaumatin, and monellin. These high-intensity sweeteners can be used alone or in combination of two or more. Among these, the high-intensity sweetener preferably contains at least one of acesulfame potassium and sucralose, and more preferably acesulfame potassium and sucralose are used in combination.

[0049] In the flour pastes of the present invention, the content of the high-intensity sweetener is preferably 0.000025 to 0.0025 parts by mass per part by mass of the solid content of sugars in the flour pastes. By having the content of the high-intensity sweetener in the above range, the flavor of the flour pastes is improved. The content of the high-intensity sweetener is more preferably 0.000050 to 0.0020 parts by mass, and even more preferably 0.0001 to 0.0015 parts by mass.

[0050] In particular, the flour paste preferably contains at least one of acesulfame potassium and sucralose in a range of 0.000025 to 0.0025 parts by mass, more preferably 0.000050 to 0.0020 parts by mass, and even more preferably 0.0001 to 0.0015 parts by mass, per part by mass of the solid content of the sugar. Furthermore, when aspartame potassium and sucralose are used in combination in the flour paste of the present invention, it is desirable to further contain 0.2 to 2.0 parts by mass, more preferably 0.3 to 1.7 parts by mass, and even more preferably 0.5 to 1.5 parts by mass of sucralose per part by mass of acesulfame potassium while satisfying the above-mentioned contents.

[0051] Starches that can be used as flour paste raw materials are described below. Examples of starches that can be used include, without limitation, starches commonly used in food, such as corn starch, wheat starch, potato starch, sweet potato starch, sago starch, and rice starch, as well as cereal flours such as wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and whole wheat flour), rye flour, barley flour, and rice flour, and processed starches obtained by gelatinizing, oxidizing, phosphorylating, or otherwise processing these starches. These starches can be used alone or in combination of two or more.

[0052] The content of starches in the flour paste of the present invention is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, and even more preferably 2.5 to 7% by mass.

[0053] The water content of the flower paste raw materials will be described. The water content of the flower paste of the present invention is preferably 20 to 70% by mass, more preferably 30 to 65% by mass, and even more preferably 35 to 65% by mass. The water content of the flower paste of the present invention includes not only the blended water but also the water contained in the water-containing raw materials such as milk, eggs, and liquid sugar.

[0054] In addition to the above-mentioned fats and oils, sugars, high-intensity sweeteners, starches, and water, the flower pastes of the present invention can also contain auxiliary ingredients that are commonly used as ingredients in flower pastes. Such auxiliary ingredients include salting agents such as salt and potassium chloride, milk and dairy products such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, and whey minerals, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin tartarate fatty acid esters, glycerin citric acid fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. Emulsifiers such as ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, milk fat globule membrane, coloring agents such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, whey protein concentrate and tocopherol. Milk proteins such as talc milk protein, animal proteins, eggs and various egg products such as whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, alginates, pectin, pullulan, tamarind seed gum, psyllium seed gum These include thickening polysaccharides such as crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, polydextrose, glucomannan, tara gum, karaya gum, tragacanth gum, gellan gum, gelatin, and furcellan, flavorings, seasonings, enzymes, preservatives, nut paste, spices, spice extracts, cocoa mass, cocoa powder, vegetables and processed products, meat and processed products, seafood and processed products, fruit juice, fruits, and processed products, etc. One or more of these food ingredients can be used as the secondary ingredients.

[0055] It is preferable not to use ingredients containing agar as the secondary ingredients of the flour paste of the present invention, because the addition of ingredients containing agar may reduce the water activity of the flour paste, which may result in the flour paste not satisfying the above-mentioned water activity range required to obtain the effects of the present invention.

[0056] <Method of manufacturing flower paste> Next, the method for producing the flour paste of the present invention will be described. The method for producing the flour paste of the present invention is a method for producing a flour paste having a water activity of 0.90-0.98 and a pH of 2.0-5.5, which comprises preparing a mixture of flour paste raw materials whose pH is adjusted to 2.0-5.5, heating and cooling the mixture.

[0057] A preferred embodiment of the method for producing flour pastes of the present invention is described below. Specifically, starch and, if necessary, oil-soluble auxiliary ingredients are added to heated and melted oil and fat, followed by stirring to obtain an oil phase in which they are dispersed or dissolved. Next, if necessary, sugars, high-intensity sweeteners, and water-soluble auxiliary ingredients are added to heated water (50-70°C, preferably 55-65°C) and water-containing ingredients, followed by stirring to obtain an aqueous phase in which they are dispersed or dissolved. The oil phase is then added to the aqueous phase, and the mixture is mixed and stirred to form a preliminary emulsion (a mixture of ingredients). The method for producing flour pastes of the present invention also includes a step of adjusting the pH of the preliminary emulsion to a value between 2.0 and 5.5. The pH adjustment can be performed at any stage, for example, during the preparation of the oil phase or aqueous phase, during mixing of the oil phase and aqueous phase, during preliminary emulsification, or at any stage after the completion of preliminary emulsification. In view of ease of adjustment of the preliminary emulsion, it is preferable to adjust the pH after mixing the oil phase and the aqueous phase, particularly after completion of preliminary emulsification, by adding, for example, the above-mentioned organic acid or a food material containing an organic acid.

[0058] The pH-adjusted preliminary emulsion is then homogenized using a homogenizing device such as a valve homogenizer, homomixer, or colloid mill, preferably at a pressure of 0 to 150 MPa, and then heated. Heating can be carried out by direct heating methods such as injection or infusion, or by indirect heating methods such as plate, tubular, or scraping, using UHT, HTST, batch, retort, or microwave heating, or by cooking over an open flame. The heating temperature and heating time can be adjusted as appropriate. For example, the heating temperature is preferably 60 to 130°C, and the heating time is preferably 0.05 to 30 minutes. After heating, the mixture may be rehomogenized if necessary.

[0059] The heated product is then cooled. The cooling may be rapid or slow, and aging may be performed before or after cooling. This gives the flour paste of the present invention. The flour paste of the present invention may be stored in a refrigerated or frozen state.

[0060] Furthermore, the flour paste of the present invention may be in any shape such as a sheet, a block, a cylinder, a dice, etc. The preferred sizes for each shape are as follows: sheet: length 50-1000 mm, width 50-1000 mm, thickness 1-50 mm; block: length 50-1000 mm, width 50-1000 mm, thickness 50-500 mm; cylinder: diameter 1-25 mm, length 5-100 mm; dice: length 5-50 mm, width 5-50 mm, thickness 5-50 mm.

[0061] The flour paste of the present invention thus obtained can be widely used in combination with bakery dough for kneading, baking, etc., as with conventional flour pastes, and can also be widely used in the manufacture of composite bakery products for filling, sandwiching, topping, etc. Among them, the flour paste of the present invention is preferably used for filling and sandwiching, from the viewpoint of more effectively suppressing the change in texture of the bakery food portion of the composite bakery product over time.

[0062] Next, the composite bakery product of the present invention will be described. The composite bakery product of the present invention is a product obtained by combining the flour paste of the present invention and a bakery food product by any method.

[0063] Examples of the bakery foods include confectioneries such as cookies, pies, choux pastries, sables, pancakes, sponge cakes, butter cakes, and cake donuts, and breads such as bread, steamed bread, French bread, Danish pastries, sweet rolls, and yeast donuts.

[0064] From the viewpoint of obtaining the effects of the present invention more favorably, it is preferable to select a bakery food having a water activity of 0.90 to 0.98. Examples of bakery foods that satisfy the water activity of 0.90 to 0.98 include pancakes, white bread, and steamed bread.

[0065] Bakery dough for producing the bakery food of the present invention can be obtained by kneading starches, oils and fats, water, etc. in the same manner as in the production of general bakery foods.

[0066] Examples of starches that can be used to produce bakery dough include wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and germ flour; other grain flours such as rye flour, barley flour, and rice flour; nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and processed starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment.

[0067] Examples of sugars that can be used in producing bakery dough include white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and other monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. The amount of sugars blended in the bakery dough is preferably 30 parts by mass or less per 100 parts by mass of flour.

[0068] The water used in producing the bakery dough is not particularly limited, and examples include natural water, tap water, etc. The amount of water blended in the bakery dough is preferably 40 to 100 parts by mass, more preferably 40 to 70 parts by mass, per 100 parts by mass of cereal flour. In the present invention, the water content includes not only the blended water such as natural water or tap water, but also the amount of water contained in the other ingredients described below.

[0069] The above bakery dough may contain other ingredients that can be used as general bread-making ingredients, such as fats and oils, emulsifiers, yeast, eggs such as whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, alginates, pectin, pullulan, tamarind seed gum, and psyllium. Thickening stabilizers such as seed gum, crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, polydextrose, agar, glucomannan, tara gum, karaya gum, tragacanth gum, gellan gum, gelatin, and furcellan; high-intensity sweeteners such as stevia, aspartame, sucralose, and acesulfame potassium; coloring agents such as beta-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; and dextrin. Milk and dairy products such as casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), and vegetable whipping cream; cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese; raw alcohol; distilled spirits such as shochu, whiskey, vodka, and brandy; brewed alcohol such as wine, sake, and beer; Examples include various liqueurs, leavening agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, enzymes, fruits, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, food ingredients such as vegetables, meat and seafood, plant and animal extracts such as consommé and bouillon, and food additives.

[0070] The bakery dough of the present invention can be produced by appropriately selecting a bread-making method such as the quick-form method, straight dough method, sponge dough method, liquid dough method, sourdough method, sake dough method, hop dough method, medium dough method, Chollywood method, continuous bread-making method, refrigerated dough method, or frozen dough method. Any known bread-making method can be used, and floor time, division, bench time, shaping, and proofing can be performed in the same way as when preparing regular bakery dough.

[0071] The bakery food of the present invention can be obtained by heat-treating the bakery dough. The heat treatment is not particularly limited, and examples thereof include baking, frying, steaming, boiling, or irradiating the bakery dough with microwaves in a microwave oven or the like. The bakery food produced by the above method can be stored in a refrigerator or freezer, and can also be reheated in a microwave oven or toaster after storage.

[0072] Next, the method of combining the flour paste of the present invention with bakery food will be described.The method of combining the flour paste with bakery food can be, for example, a method of kneading, folding, or enveloping the flour paste into bakery dough, and then heating the resulting dough, or a method of combining the flour paste of the present invention with bakery food obtained by baking the dough in the form of enveloping, sandwich, or topping.The method of combining the flour paste with bakery food in the form of enveloping, sandwich, or topping is preferred, and the method of combining the flour paste with bakery food in the form of enveloping or sandwich is particularly preferred, since it can effectively prevent the texture of the bakery food from changing over time.

[0073] The amount of flour paste used in the composite bakery product of the present invention can be adjusted appropriately depending on the type of composite bakery product, and is, for example, preferably 0.01 to 10 parts by mass, more preferably 0.1 to 5 parts by mass, based on 1 part by mass of the total amount of the bakery food. [Example]

[0074] The present invention will be explained in more detail below with reference to examples. The materials, amounts used, ratios, processing details, processing procedures, etc. shown in the examples can be changed as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

[0075] Example 1 The other raw materials listed below were added to heated and melted interesterified soft palm oil (SFC 13.7% at 20°C; the same applies below), and the mixture was stirred to disperse and dissolve them in the interesterified oil. This was used as the oil phase. Oil phase raw materials Interesterified palm oil fractionated soft part 20.0% by mass ·Starch 3.0% by mass ·Processed starch 1.0% by mass ·Wheat flour 1.0% by mass Whey Protein Concentrate 2.2% by weight Sorbitan monostearate 0.1% by mass Locust bean gum 0.1% by mass Potassium sorbate 0.1% by mass Yogurt flavoring 0.3% by mass

[0076] The other raw materials shown below were added to heated water (temperature 60°C; the same applies below), and the mixture was stirred to disperse and dissolve them in the water. This was used as the aqueous phase. Water Phase Ingredients ·Water 52.2% by mass Sucrose 18.0% by mass Whey powder 2.0% by mass

[0077] The oil phase was added to the aqueous phase, and the mixture was mixed, stirred, and pre-emulsified to prepare a pre-emulsion. 0.31 parts by mass of lactic acid was added to 100 parts by mass of this pre-emulsion to adjust the pH of the pre-emulsion to 4.7. The pre-emulsion was homogenized, heat-sterilized, and cooled to obtain the yogurt-flavored flour paste (1) of the present invention. The water activity of the yogurt-flavored flour paste (1) was 0.96, and the pH was 4.7.

[0078] Example 2 Yogurt-flavored flour paste (2) of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that 0.27 parts by mass of lactic acid was added to 100 parts by mass of the preliminary emulsion to adjust the pH of the preliminary emulsion to 5.0. The water activity of the yogurt-flavored flour paste (2) was 0.96 and the pH was 5.0.

[0079] Example 3 Yogurt-flavored flour paste (3) of the present invention was obtained using the same formulation and production method as in Example 1, except that 0.24 parts by mass of lactic acid was added to 100 parts by mass of the preliminary emulsion to adjust the pH of the preliminary emulsion to 5.2. The water activity of the yogurt-flavored flour paste (3) was 0.96 and the pH was 5.2.

[0080] Example 4 Yogurt-flavored flour paste (4) of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that 0.52 parts by mass of lactic acid was added to 100 parts by mass of the preliminary emulsion to adjust the pH of the preliminary emulsion to 3.2. The water activity of the yogurt-flavored flour paste (4) was 0.95 and the pH was 3.2.

[0081] Example 5 The other raw materials listed below were added to the interesterified soft palm fractionated oil that had been heated and melted, and the mixture was stirred to disperse and dissolve them in the interesterified oil, which was used as the oil phase. Oil phase raw materials Interesterified palm oil fractionated soft part 15.0% by mass ·Starch 3.0% by mass ·Processed starch 1.0% by mass ·Wheat flour 1.0% by mass Whey Protein Concentrate 2.2% by weight Chocolate flavoring 0.2% by mass Cocoa mass 1.5% by mass Cocoa powder 2.3% by mass Sorbitan monostearate 0.1% by mass Locust bean gum 0.1% by mass

[0082] The other raw materials listed below were added to the heated water and stirred to disperse and dissolve them in the water, which was used as the aqueous phase. Water Phase Ingredients ·Water 51.5% by mass Sucrose 20.0% by mass Whey powder 2.0% by mass Whey minerals 0.01% by mass Sucralose 0.01% by mass Acesulfame potassium 0.01% by mass Potassium sorbate 0.1% by mass

[0083] The oil phase was added to the aqueous phase, and the mixture was mixed, stirred, and pre-emulsified to prepare a pre-emulsion. 0.2 parts by mass of lactic acid was added to 100 parts by mass of this pre-emulsion to adjust the pH of the pre-emulsion to 5.0. The pre-emulsion was homogenized, heat-sterilized, and cooled to obtain the chocolate-flavored flour paste (1) of the present invention. The water activity of the chocolate-flavored flour paste (1) was 0.95, and the pH was 5.0.

[0084] Example 6 A chocolate-flavored flower paste (2) of the present invention was obtained using the same formulation and production method as in Example 5, except that the amount of water in the aqueous phase in Example 5 was changed from 51.4% by mass to 47.4% by mass and the amount of sucrose was changed from 20.0% by mass to 24.0% by mass. The water activity of the chocolate-flavored flower paste (2) was 0.92 and the pH was 5.0.

[0085] Example 7 The other raw materials listed below were added to the interesterified soft palm fractionated oil that had been heated and melted, and the mixture was stirred to disperse and dissolve them in the interesterified oil, which was used as the oil phase. Oil phase raw materials Interesterified palm oil fractionated soft part 20.0% by mass ·Processed starch 7.0% by mass Whey Protein Concentrate 2.0% by weight ·Dried egg white 0.4% by mass Xanthan gum 0.2% by mass Locust bean gum 0.1% by mass

[0086] The other raw materials listed below were added to the heated water and stirred to disperse and dissolve them in the water, which was used as the aqueous phase. Water Phase Ingredients ·Water 58.1% by mass Sucrose 7.5% by mass Salt 2.5% by mass ·Seasoning 1.5% by mass Garlic powder 0.3% by mass Garlic oil 0.2% by mass Caramel 0.2% by mass

[0087] The oil phase was added to the aqueous phase, and the mixture was mixed and stirred to form a preliminary emulsion. 0.3 parts by mass of lactic acid was added to 100 parts by mass of the preliminary emulsion, and the pH of the preliminary emulsion was adjusted to 4.7. The preliminary emulsion was homogenized, heat sterilized, and cooled to obtain the onion-flavored flour paste of the present invention. The water activity of the onion-flavored flour paste was 0.96, and the pH was 4.7.

[0088] Comparative Example 1 The other raw materials listed below were added to the heated and melted palm oil and stirred to disperse and dissolve them in the palm oil. This was used as the oil phase. Oil phase raw materials Palm oil 8.0% by mass ·Processed starch 2.7% by mass ·Starch 2.1% by mass Glycine 3.0% by mass Gelatin 0.2% by mass Locust bean gum 0.1% by mass Custard flavoring 0.4% by mass Sorbitan monostearate 0.1% by mass

[0089] The other raw materials listed below were added to the heated water and stirred to disperse and dissolve them in the water, which was used as the aqueous phase. Water Phase Ingredients ·Water 46.2% by mass Sucrose 23.6% by mass Skim milk powder 2.7% by mass ·Sweetened egg yolk 8.8% by mass Egg yolk powder 2.0% by mass Potassium sorbate 0.1% by mass

[0090] The oil phase was added to the aqueous phase, and the mixture was mixed, stirred, and pre-emulsified to prepare a pre-emulsion. 0.13 parts by mass of lactic acid was added to 100 parts by mass of this pre-emulsion to adjust the pH of the pre-emulsion to 5.8. The pre-emulsion was homogenized, heat-sterilized, and cooled to obtain the custard-flavored flour paste (1) of the present invention. The water activity of the custard-flavored flour paste (1) was 0.95, and the pH was 5.8.

[0091] Comparative Example 2 Custard-flavored flower paste (2) of the present invention was obtained using the same formulation and production method as in Comparative Example 1, except that the amount of water in the aqueous phase was changed from 46.2% by mass to 40.2% by mass and the amount of sucrose was changed from 23.6% by mass to 29.6% by mass in Comparative Example 1. The water activity of the custard-flavored flower paste (2) was 0.88 and the pH was 5.8.

[0092] Comparative Example 3 Commercially available jam (Meidiya Co., Ltd., strawberry jam family type) was prepared. The water activity of the jam was 0.88 and the pH was 3.2.

[0093] [Evaluation method] The following evaluation tests were carried out to evaluate the influence of the fillings of Examples 1 to 7 and Comparative Examples 1 to 3 on the bakery food when composite bakery products were produced.

[0094] <Moisture transfer test> For Examples 1 to 7 and Comparative Examples 1 and 2, 200 g of flour paste was taken and stirred for 1 minute. Then, 12 g of flour paste was sandwiched between 8-slice slices of bread (50 g) to produce a composite bakery product. For Comparative Example 3, 12 g of jam was sandwiched between 8-slice slices of bread (50 g) to produce a composite bakery product. Each composite bakery product was divided into four equal parts, each slice was placed in a petri dish, covered, and stored in a thermostatic oven set at 30°C for 5 days. After storage, the sandwiched flour paste and jam were completely removed, and 1.5 g of the remaining bread crumb was placed in an aluminum cup and the moisture content was measured using an infrared moisture meter FD-230 manufactured by Kett. The water activity of the bread before sandwiching the filling was 0.94. Evaluation criteria for moisture transfer inhibition effect ⊚: The moisture content after 5 days is reduced by 1.0 points or less, based on the moisture content before sanding. ○: The decrease in moisture content after 5 days is greater than 1.0 point and less than 1.5 points, based on the moisture content before sanding. △: The decrease in moisture content after 5 days is more than 1.5 points and 2.0 points or less, based on the moisture content before sanding. ×: The decrease in moisture content after 5 days is more than 2.0 points based on the moisture content before sanding.

[0095] <Storage test> For Examples 1 to 7 and Comparative Examples 1 and 2, 200 g of flour paste was taken and stirred for 1 minute. Then, 12 g of flour paste was sandwiched between 8-slice slices of bread (50 g) to produce a composite bakery product. For Comparative Example 3, 12 g of jam was sandwiched between 8-slice slices of bread (50 g) to produce a composite bakery product. Each composite bakery product was divided into 4 equal parts, each slice was placed in a petri dish, covered, and stored in a thermostatic chamber set at 30°C for 5 days. After storage, the general viable bacterial count was measured using a digital colony counter manufactured by Microbio Co., Ltd. ·Storability evaluation criteria ○: The general viable bacterial count after 5 days was 1.0 × 10 4 (CFU / g) or less. △: The general viable bacterial count after 5 days was 1.0 x 10 4 Over 1.0 x 10 5 (CFU / g) or less. ×: The general viable bacterial count after 5 days is 1.0 × 10 5 (CFU / g) or more.

[0096] <Texture evaluation> For Examples 1 to 7 and Comparative Examples 1 and 2, 200 g of flour paste was taken and stirred for 1 minute. Then, 12 g of flour paste was sandwiched between 8-slice slices of white bread (50 g) to produce a composite bakery product. For Comparative Example 3, 12 g of jam was sandwiched between 8-slice slices of white bread (50 g) to produce a composite bakery product. Each composite bakery product was divided into four equal parts, and two slices were placed in a petri dish, each with a lid, and then sealed in a plastic bag with a zipper. These were then stored in a room at 20°C for 5 days. Additionally, as a blank sample, only white bread was stored under the same conditions. After storage, five expert panelists tasted the bakery food products from each composite bakery product and scored them according to the following scoring criteria. If the texture (especially the chewiness) was the same as that of the blank sample, a score of 5 was awarded. The more dry the sample was, the lower the score. The total score was used to evaluate the texture according to the following criteria. The expert panelists will coordinate the scoring criteria in advance. ·Texture evaluation criteria ◎: Total score is 22 or more. ○: The total score is between 18 and 21 points. △: The total score is between 13 and 17 points. ×: The total score is 12 points or less. Scoring criteria 5: Texture was the same as the blank sample. 3: The texture was slightly drier than the blank sample. 1: The texture was much drier than the blank sample

[0097] [Evaluation results] The evaluation results of each Example and Comparative Example are shown in the table below. From the results, it can be seen that the use of the flour pastes of the present invention can suppress the change in texture of bakery food in composite bakery products. Furthermore, according to the present invention, composite bakery products that can maintain their texture for a longer period of time can be produced.

[0098] In addition, yogurt-flavored flour pastes (5) of the present invention were obtained using the same formulation and manufacturing method as in Example 4, except that 0.52 parts by mass of lactic acid and 0.0005 parts by mass of sucrose (based on 1 part by mass of sucrose) were added to 100 parts by mass of the preliminary emulsion of Example 4. The water activity of the yogurt-flavored flour pastes (5) was 0.95 and the pH was 3.2. The moisture migration test, storage stability test, and texture evaluation of the flour pastes (5) yielded results similar to those of Example 4. Furthermore, when a composite bakery product was prepared using this flour paste (5) and eaten, it had a less sour taste and a stronger texture, reminiscent of the flavors of the bakery food and the flour pastes, compared to the composite bakery product of Example 4.

[0099] Moisture content of bread dough sandwiched with filling [Table 1] Shelf life of composite bakery products [Table 2] Texture evaluation of composite bakery products [Table 3] < / ph>

Claims

1. A flour paste having a water activity of 0.90 to 0.98, a pH of 2.0 to 5.2, and a sugar content of 18 to 25 mass% in terms of solid content.

2. Flour pastes according to claim 1, further comprising a high-intensity sweetener.

3. 3. The flour paste according to claim 2, wherein the content of the high-intensity sweetener is 0.000025 to 0.0025 parts by mass per 1 part by mass of the solid content of the sugar in the flour paste.

4. 4. The flour pastes according to claim 2 or 3, wherein the high-intensity sweetener comprises at least one of acesulfame potassium and sucralose.

5. The flour paste according to any one of claims 1 to 4, which contains an organic acid.

6. The flour paste according to any one of claims 1 to 5, containing 5 to 40% by mass of fats and oils.

7. A composite bakery product obtained by combining the flour paste according to any one of claims 1 to 6 with a bakery food product.

8. A method for producing the flour paste according to any one of claims 1 to 6, A method for producing flour pastes, comprising: preparing a mixture of flour paste raw materials, the mixture having a pH adjusted to 2.0-5.2 and a sugar content of 18-25 mass% as solid content; and heating and cooling the mixture.

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