Production of high-viscosity filling

Abstract

Abstract PURPOSE:To produce a filling having wide general-purpose property and quality stabilized for a long period, by blending starch consisting essentially of amylopectin with fat or oil and saccharide, adding an emulsifying agent and stabilizer, homogeneously blending and stirring the resultant blend with water and subjecting the homogeneous blend to ultrahigh temperature (UHT) treatment. CONSTITUTION:Starch used preferably contains about >=90% amylopectin and may be chemically or physically treated. The amount thereof added is preferably 2-8wt%. An animal or vegetable fat or oil suitable for food or hardened fat or oil thereof alone or in a blend of two or more thereof may be used as a fat or oil. The amount thereof added is 5-25wt%. One or two or more saccharides are suitably selected according to the sweetness for enhancing tasting components to the maximum and added in an amount of 30-60wt%. Furthermore, 0.05-0.1wt% emulsifying agent and 0.05-0.3wt% xanthan gum as a stabilizer are added. The amount of the added tasting components is preferably about 3-30wt%. The above-mentioned respective components are prepared into a homogeneous blend and subjected to thermal processing by ultrahigh temperature (UHT) treatment to afford the aimed product.

Inventors

• 👤 Yoichi Goto
• 👤 洋一 後藤
• 👤 Takashi Nakazawa
• 👤 隆 中沢
• 👤 Seiji Usami
• 👤 宇佐見　省二
• 👤 Hiroaki Kondo
• 👤 裕昭 近藤

Bibliographic Details