CN1964631A - Water-in-oil type emulsifying composition to be rolled in - Google Patents
Water-in-oil type emulsifying composition to be rolled in Download PDFInfo
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- CN1964631A CN1964631A CNA2005800182653A CN200580018265A CN1964631A CN 1964631 A CN1964631 A CN 1964631A CN A2005800182653 A CNA2005800182653 A CN A2005800182653A CN 200580018265 A CN200580018265 A CN 200580018265A CN 1964631 A CN1964631 A CN 1964631A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
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- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
It is intended to provide a water-in-oil type emulsifier composition to be rolled in which is used in producing layered and risen wheat foods such as pies and Danish pastries, can enrich the juicy texture inherent to a milk-origin fats such as butter, fermented butter, butter oil, fermented butter oil or fractionated butter oil without damaging the same, is excellent in handling properties and can provide baked products having beautiful inner layers. Namely, a layered and risen wheat food prepared by using a water-in-oil type emulsifier composition to be rolled in which contains from 20 to 40% by weight of a milk-origin fat, from 20 to 35% by weight of a fat occurring as a liquid oil at 20 DEG C and from 25 to 45% by weight of hardened palm oil, wherein the fatty acids constituting the hardened palm oil have a composition ratio of stearic acid/(stearic acid+elaidic acid)<=0.40.
Description
Technical field
The present invention relates to a kind of being involved in water-in-oil emulsion composition (water-in-oil typeemulsifier composition to be rolled in), in more detail, relate to a kind of being applicable to and make being involved in water-in-oil emulsion composition and using described water-in-oil emulsion composition and the stratiform extruded wheat powder food made of pie (pie), Danish pastry stratiform extruded wheats such as (Danish pastry) powder food (layeredand risen wheat food).
Background technology
Be used to make the characteristic of being involved in water-in-oil emulsion composition as the Danish pastry of stratiform extruded wheat powder food or pie etc., with fill purposes, the desired characteristic of kneading purposes differs widely.If enumerating and making Danish pastry is example, in being involved in operation, near the dough/pasta (dough) that is cooled to 0 ℃ is stretched with shaping base, to form foldable layer.Usually, in being involved in operation, dough/pasta limbers up owing to temperature rises, so obtain the hardness that dough/pasta is regulated in delay.And, being rolled into each corner in order to make water-in-oil emulsion composition, and making baked product (baked products) have internal layer attractive in appearance, the dealer requires its extensibility and elasticity at low temperatures to have certain intensity.
In recent years, in stratiform extruded wheat powder foods such as pie, Danish pastry, absolutely used butter (butter) or fermentation butter to enjoy great popularity, should become the image in shop as the orthodox school's product that are involved in water-in-oil emulsion composition.But, butter or fermentation butter are in the unskilled situation of operation that hardness is easily changed with temperature, perhaps want by being used under the situation that equipment such as mass-produced streamline produce, the internal layer of baked product is inhomogeneous, pie, original light sense, the crisp sense of Danish pastry are showing impaired, and the example that causes losing commodity value is a lot, thereby be difficult in industrial use.In addition, butter, fermentation butter itself are just very expensive, therefore, exist and cause the expensive shortcoming of baked product change when using them.
In view of the above problems, for expanded layered wheat flour food, use water-in-oil emulsion composition and used the so-called mixed type (compound type) that in butter, fermentation butter, cream (butter oil), fermenting butter, fractionation milk wet goods, is mixed with edible oil and fat, emulsifying agent, aqueous materials etc. to be involved in industrial acquisition butter, fermentation butter local flavor excellence.
But, be involved in water-in-oil emulsion composition with optimal operations (handling properties) in order to give previous mixed type, and in the part of edible oil and fat, used mouthful grease that dissolubility is relatively poor and the rising fusing point is higher mostly, therefore can't reach and not damage the molten sense of mouth, the succulence sense that is involved in the baked product that the rising fusing point with the water-in-oil emulsion composition oil phase uprises, and to greatest extent the flavor characteristic of butter, ferment butter, cream, fermenting butter, fractionation cream be brought into play.
Be involved in the existing several inventions of water-in-oil emulsion composition as previous mixture type.In patent documentation 1, announced the margarine (margarine) of a kind of use with the stearic cut of butter fat fractionation.Announced that in patent documentation 2 a kind of being involved in use fat or oil composition, it is characterized in that, contain ester exchange grease C and butter oil, described grease C be with iodine value be below 10, the structural fatty acid of carbon number 18 or more is the fatty A more than the 80 weight % in the entire infrastructure aliphatic acid (constituent fattyacid), with iodine value be that the structural fatty acid of carbon number below 14 is fatty B more than the 60 weight % below 20, in the entire infrastructure aliphatic acid, after mixing with the weight rate of fatty A/ fat B=10/90～90/10, carry out random (random) ester exchange and obtain.In patent documentation 3, announce a kind of plastic fat composition is arranged, it is characterized in that: in oil phase, contain the grease more than a kind or 2 kinds (A) in the distillate oil that is selected from butterfat, butterfat of 5～90 weight %, reaching 2 above bit architecture aliphatic acid of 20 weight % is the triglyceride (triglyceride) of H (saturated fatty acid of carbon number more than 16), and described grease (A) is grease (B)/grease (A) 〉=0.2 with the weight rate of described grease (B).
Yet any in the foregoing invention all can not fully be brought the succulence sense that fat had from milk into play, so insufficient.
Patent documentation 1: the Japan Patent spy opens the 2000-166469 communique
Patent documentation 2: the Japan Patent spy opens the 2002-253117 communique
Patent documentation 3: the Japan Patent spy opens the 2003-3194 communique
Summary of the invention
The object of the present invention is to provide a kind of being involved in to use water-in-oil emulsion composition, it is used to make stratiform extruded wheat powder foods such as pie, Danish pastry, can strengthen rather than damage the succulence sense that fat had of butter, fermentation butter, cream, fermenting butter, fractionation milk wet goods from milk, operability is also excellent, can also obtain internal layer baked product attractive in appearance.
The result that present inventors make great efforts to study is, obtains in the oil phase that is involved in water-in-oil type composition, to contain specific grease, and has under the situation of specific rising fusing point, and the knowledge opinion that can address the above problem, thus finish the present invention.
Be that the 1st invention of the present invention is that a kind of being involved in used water-in-oil emulsion composition, it is the palm fixed oil (hardened palm oil) of liquid grease, 25～45 weight % when containing the fat from breast, 20～35 weight % 20 ℃ of 20～40 weight %.The 2nd invention is use water-in-oil emulsion composition according to described being involved in of the 1st invention, wherein in the aliphatic acid of formation palm fixed oil, and stearic acid (stearic acid)/(stearic acid+elaidic acid (elaidic acid))≤0.40.The 3rd invention is to use water-in-oil emulsion composition according to the 1st invention or described being involved in of the 2nd invention, and wherein the rising fusing point of water-in-oil emulsion composition oil phase is 28～35 ℃.The 4th invention is to use water-in-oil emulsion composition according to each described being involved in the 1st to the 3rd invention, and wherein oil content is 85～95 weight %.The 5th invention is a kind of stratiform extruded wheat powder food, and it uses above-mentioned being involved in water-in-oil emulsion composition to make.
Can provide a kind of being involved in to use water-in-oil emulsion composition according to the present invention, it is when stratiform extruded wheat powder foods such as making Danish pastry, pie, can strengthen rather than damage the succulence sense that fat had of butter, fermentation butter, cream, fermenting butter, fractionation milk wet goods from breast, operability is also excellent, can also obtain internal layer baked product attractive in appearance.
Description of drawings
Do not have
The specific embodiment
As being involved in employed glyceride stock in the water-in-oil emulsion composition of the present invention, for example can enumerate rapeseed oil (colza oil), soybean oil (soybean oil), sunflower seed oil (sunflowerseed oil), cottonseed oil (cottonseed oil), peanut oil (peanut oil), rice bran oil (ricebran oil), corn oil (corn oil), safflower oil (safflower oil), olive oil (oliveoil), kapok seed oil (kapok seed oil), sesame oil (sesame oil), evening primrose oil (eveningprimrose oil), palm oil (palm oil), sher butter (shea butter), sal fat (sal butter), cocoa butter (cacao butter), coconut oil (coconut oil), palm-kernel oil vegetative grease and butterfat (cream) such as (palm kernel oil), butter (beef fat), lard (lard), fish oil (fish oil), whale oil animal raw fats such as (train oil), above-mentioned grease class separately or miscella or above-mentioned grease implemented sclerosis, fractionation, ester exchange etc. and the processing grease that obtains.
It is of the present invention that to be involved in the time of must containing the fat from breast, 20～35 weight % 20 ℃ of 20～40 weight % with water-in-oil emulsion composition be the palm fixed oil of liquid grease, 25～45 weight %.Do not satisfy at above-mentioned grease under the situation of containing ratio, the succulence sense meeting that fat had from milk in the baked product is impaired, and the operability variation when being involved in is difficult to obtain internal layer baked product attractive in appearance.
Fatty person as containing from breast can enumerate butter, fermentation butter, cream, fermenting butter or cream or fermenting butter implemented one or more operation in the manufacturing procedures such as sclerosis, fractionation, ester exchange and the processing cream that obtains.
It is of the present invention that to be involved in the time of must containing 20 ℃ with water-in-oil emulsion composition be liquid grease.In general, in the time of 20 ℃ liquid grease if be that grease below 5 gets final product according to AOCS Official Method the 5th edition SFC that Cd16-81 measured 20 ℃ the time, can enumerate rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, evening primrose oil, perhaps these separately or miscella, perhaps these greases are implemented sclerosis, fractionation, ester exchange etc. and the processing grease that obtains etc.
Of the present invention being involved in contained palm fixed oil in the water-in-oil emulsion composition, for example can harden by the fractionation palm oil and with resulting low melting point cut obtains.Constitute the aliphatic acid of described grease, preferred stearic acid/(stearic acid+elaidic acid) is below 0.40, more preferably below 0.25.Under the bigger situation of described value, the molten sense variation of mouth of grease uses the succulence sense meeting that is involved in the stratiform extruded wheat powder food of using water-in-oil emulsion composition that contains described grease impaired, so not preferred.
The rising fusing point that is involved in the water-in-oil emulsion composition oil phase of the present invention is 28～35 ℃, is preferably 29～33 ℃.If do not reach lower limit, then be involved in water-in-oil emulsion composition meeting deliquescing, lose viscosity, so the operability variation is not preferred.Surpassing under the situation of the upper limit, in baked product, be difficult to obtain the succulence sense that fat had, so not preferred from milk.
The oil content that is involved in water-in-oil emulsion composition of the present invention is preferably 85～95 weight %.Do not reach down in limited time, be difficult to obtain the succulence sense that fat had, so not preferred from milk.Surpassing under the situation of the upper limit, the suitable operability when being involved in is impaired, so not preferred.
Water-in-oil emulsion composition of the present invention also can add emulsifying agent as required.As emulsifying agent, can enumerate sucrose fatty ester (sucrose fatty acid ester), fatty acid glyceride (glycerinfatty acid ester), polyglyceryl fatty acid ester (polyglycerin fatty acid ester), polyglycereol condensation ricinoleate ester, sorbitan fatty acid ester (sorbitan fatty acid ester), polyoxyethylene sorbitan fatty acid ester (polyoxyethylene sorbitan fatty acidester), methyl glycol fatty acid ester (propylene glycol fatty acid ester), and acetic acid monoglyceride (acetic acid monoglyceride), tartaric acid monoglyceride (tartaric acidmonoglyceride), acetic acid tartaric acid mixing monoglyceride, citric acid monoglyceride (citric acidmonoglyceride), diacetyl tartarate monoglyceride (diacetyl tartaric acidmonoglyceride), lactic acid esters of mono (lactic acid monoglyceride), mono succinate glyceride (succinylated monoglyceride), malic acid monoglyceride various organic acid mono-glycerides (organic acid monoglyceride) such as (malic acidmonoglyceride), CSL (calcium stearoyl lactylate), stearoyl lactate (Sodiumstearoyl lactylate), lecithin (lecithin) etc.
The present invention can use oil-soluble compositions such as pigment, antioxidant, spices, water soluble ingredients such as salt, carbohydrate, milk powder, fermented milk according to expectation except above-mentioned raw materials, additive.
The manufacture method that is involved in water-in-oil emulsion composition of the present invention, be not particularly limited, can by according to common method with oil phase and water emulsification in advance after, utilize his (perfecter), water tower (votator) of handkerchief Fick, his Chillers such as (combinator) of Kombi alunite to carry out chilling and mediate and make.Oil phase can add oil-soluble compositions such as pigment, antioxidant, spices according to circumstances in the fusion grease, make its dissolution and modulate.Water can add water miscible milk constituents in water or warm water, add salt, carbohydrate, inorganic salts etc. according to circumstances, makes its dissolution and modulates.
Stratiform extruded wheat powder food of the present invention can obtain by following operation: the dough/pasta that will contain wheat flour is earlier stretched thin, afterwards, place to be involved in thereon and use water-in-oil emulsion composition, then fold, and stretch it thin once more, repeat aforesaid operations and make dough/pasta, bake at last.The concrete example of the stratiform extruded wheat powder food that obtains can be enumerated Danish pastry, croissant (croissant), pie etc. like this.
[embodiment]
Below enumerate embodiments of the invention the present invention is described in further detail, yet aim of the present invention is not limited to following examples.In addition, the % in the example and part all refer to weight standard.
Experimental example 1
30 parts of butter, 37 parts of palm fixed oil A (with the palm oil fractionation, and are made resulting low melting point cut sclerosis and prepare; The rising fusing point is 38 ℃, stearic acid/(stearic acid+elaidic acid)=0.17) and the materials that melt of 28 portions of soybean oils, with 1 portion of salt is dissolved in the solution that forms in 4 parts of 50 ℃ of water and mixes to stir and make its pre-emulsification, utilize his Chiller of Kombi alunite to carry out chilling and mediate, obtain good being involved in of the formation water-in-oil emulsion composition of experimental example 1.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 31 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 1.
Experimental example 2
30 parts in butter in the experimental example 1 is replaced to 45 parts, palm fixed oil A37 part to be replaced to 28 parts of 31 parts, soybean oil and replaces to 4 parts of 21 parts, water and replace to 2.5 parts, salt and replace to 0.5 part for 1 part, in addition, implement according to experimental example 1, obtain good being involved in of the formation water-in-oil emulsion composition of experimental example 2.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 31 ℃.In addition, the contained fat from breast is 38 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 1.
Experimental example 3
(the rising fusing point is 35 ℃ to replace to 43 parts of palm fixed oil B with 37 parts of palm fixed oil A in the experimental example 1 and 28 portions of soybean oils (amounting to 65 parts), stearic acid/(stearic acid+elaidic acid)=0.14) with 22 portions of soybean oil (amounting to 65 parts), in addition, implement according to experimental example 1, obtain good being involved in of the formation water-in-oil emulsion composition of experimental example 3.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 32 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 1.
Experimental example 4
37 parts of palm fixed oil A in the experimental example 1 and 28 portions of soybean oils (amounting to 65 parts) are replaced to 33 parts of palm fixed oil C (40 ℃ of rising fusing points, stearic acid/(stearic acid+elaidic acid)=0.30) with 32 portions of soybean oil (amounting to 65 parts), in addition, implement according to experimental example 1, obtain good being involved in of the formation water-in-oil emulsion composition of experimental example 4.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 34 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 1.
The cooperation and the result of experimental example 1～experimental example 4 are summarized in table 1.
[table 1]
| Experimental example 1 | Experimental example 2 | Experimental example 3 | Experimental example 4 | |
| Butter | 30 | 45 | 30 | 30 |
| Palm fixed oil A | 37 | 31 | - | - |
| Palm fixed oil B | - | - | 43 | - |
| Palm fixed oil C | - | - | - | 33 |
| Soybean oil | 28 | 21 | 22 | 32 |
| Water | 4 | 2.5 | 4 | 4 |
| Salt | 1 | 0.5 | 1 | 1 |
| Fusing point (℃) | 31 | 31 | 32 | 34 |
| Oil content (weight %) | 90 | 90 | 90 | 90 |
Comparative experiments example 1
Palm fixed oil A37 part in the experimental example 1 is replaced to 25 parts, soybean oil replace to 40 parts for 28 parts, in addition, implement, obtain good being involved in of the formation water-in-oil emulsion composition of comparative experiments example 1 according to experimental example 1.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 28 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 2.
Comparative experiments example 2
Palm fixed oil A37 part in the experimental example 1 is replaced to 50 parts, soybean oil replace to 15 parts for 28 parts, in addition, implement, obtain good being involved in of the formation water-in-oil emulsion composition of comparative experiments example 2 according to experimental example 1.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 35 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 2.
Comparative experiments example 3
37 parts of palm fixed oil A in the experimental example 1 are replaced to 37 parts of palm fixed oil D, and (the rising fusing point is 36 ℃, stearic acid/(stearic acid+elaidic acid)=0.67), in addition, implement, obtain good being involved in of the formation water-in-oil emulsion composition of comparative experiments example 3 according to experimental example 1.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 31 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content of water-in-oil emulsion composition is 90 weight %.These results are summarized in table 2.
Comparative experiments example 4
37 parts of palm fixed oil A in the experimental example 1,28 portions of soybean oils are replaced to 45 parts of vegetable seed fixed oils (35 ℃ of rising fusing points), 20 portions of soybean oils, in addition, implement according to experimental example 1, obtain good being involved in of the formation water-in-oil emulsion composition of comparative experiments example 4.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 31 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 2.
Comparative experiments example 5
Palm fixed oil A37 part in the experimental example 1 is replaced to 28 parts of 33 parts, soybean oil to be replaced to 25 parts, water and replaces to 11 parts for 4 parts, in addition, implement according to experimental example 1, obtain good being involved in of the composition water-in-oil emulsion composition of comparative experiments example 5.The rising fusing point of resulting water-in-oil emulsion composition oil phase is 31 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 83 weight %.These results are summarized in table 2.
Comparative experiments example 6
37 parts of palm fixed oil A in the experimental example 1 are replaced to palm oil (38 ℃ of rising fusing points), in addition, implement according to experimental example 1, obtain being involved in of comparative experiments example 6 and use water-in-oil emulsion composition, yet, constitute and worsen and shortage ductility, so bad.The rising fusing point of the oil phase of resulting water-in-oil emulsion composition is 33 ℃.In addition, the contained fat from breast is 25 weight % in the water-in-oil emulsion composition.In addition, the oil content in the water-in-oil emulsion composition is 90 weight %.These results are summarized in table 2.
The cooperation and the result of comparative experiments example 1～comparative experiments example 6 are summarized in table 2.
[table 2]
| Comparative experiments example 1 | Comparative experiments example 2 | Comparative experiments example 3 | Comparative experiments example 4 | Comparative experiments example 5 | Comparative experiments example 6 | |
| Butter | 30 | 30 | 30 | 30 | 30 | 30 |
| Palm oil | - | - | - | - | - | 37 |
| Palm fixed oil A | 25 | 50 | - | - | 33 | - |
| Palm fixed oil D | - | - | 37 | - | - | - |
| Vegetable seed fixed oil | - | - | - | 45 | - | - |
| Soybean oil | 40 | 15 | 28 | 20 | 25 | 28 |
| Water | 4 | 4 | 4 | 4 | 11 | 4 |
| Salt | 1 | 1 | 1 | 1 | 1 | 1 |
| Fusing point (℃) | 28 | 35 | 31 | 31 | 31 | 33 |
| Oil content (weight %) | 90 | 90 | 90 | 90 | 83 | 90 |
Then, use to be involved in and use water-in-oil emulsion composition, toast croissant down, the operability when being involved in, internal layer, the local flavor of baked product, reach the succulence sense and estimate the cooperation of table 3, the creating conditions of table 4.
[table 3]
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Strong flour (strong flour) | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
| Granulated sugar | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 |
| Salt | 1.9 | 1.9 | 1.9 | 1.9 | 1.9 | 1.9 | 1.9 | 1.9 | 1.9 |
| Skimmed milk power (defatted milk powder) | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| Shell egg (whole egg) | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 |
| Shortening (shortening) | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Yeast (yeast) | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| Yeast food (yeast food) | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Water | 51 | 51 | 51 | 51 | 51 | 51 | 51 | 51 | 51 |
| Water-in-oil emulsion composition is used in being involved in of experimental example 1 | 60 | - | - | - | - | - | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of experimental example 2 | - | 60 | - | - | - | - | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of experimental example 3 | - | - | 60 | - | - | - | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of experimental example 4 | - | - | - | 60 | - | - | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of comparative experiments example 1 | - | - | - | - | 60 | - | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of comparative experiments example 2 | - | - | - | - | - | 60 | - | - | - |
| Water-in-oil emulsion composition is used in being involved in of comparative experiments example 3 | - | - | - | - | - | - | 60 | - | - |
| Water-in-oil emulsion composition is used in being involved in of comparative experiments example 4 | - | - | - | - | - | - | - | 60 | - |
| Water-in-oil emulsion composition is used in being involved in of comparative experiments example 5 | - | - | - | - | - | - | - | - | 60 |
[table 4]
| Mix | Low speed 5 minutes, middling speed 5 minutes |
| Mediate temperature | 27℃ |
| Table top (floor) | 28 ℃, humidity 75%, 60 minutes |
| Postpone | -18 ℃, 60 minutes |
| Sandwich | 2 times 3 foldings |
| Postpone | -7 ℃, 60 minutes |
| Sandwich | 1 time 3 folding |
| Postpone | -7 ℃, 45 minutes |
| Be shaped | The thick 4mm of dough/pasta, 55g |
| Oven | 30 ℃, humidity 75%, 60 minutes |
| Bake | 210 ℃, 17 minutes |
Embodiment 1
In the cooperation of the EXAMPLE l of table 3, will stir except that being involved in of experimental example 1 with the raw material the water-in-oil emulsion composition, in 28 ℃, the storehouse of humidity 75%, make its fermentation after 60 minutes, in-18 ℃ refrigerators (freezer), carry out postponing in 60 minutes.Sandwich being involved in of experimental example 1 and use water-in-oil emulsion composition, with reverse base (reverses eater) carry out 2 times 3 the folding after, in-7 ℃ refrigerator, carry out postponing in 60 minutes, after carrying out rolling over for 1 time 3 with reverse base, carry out postponing in 45 minutes at-7 ℃ refrigerators.Then, dough/pasta is stretched to thick 4mm, 55g is shaped, in 30 ℃, the storehouse of humidity 75%, make its fermentation after 60 minutes, in storehouse temperature is 210 ℃ baking box, baked 17 minutes, obtain the croissant of embodiment 1 with reverse base.Estimate as follows: the operability when being involved in, the internal layer of baked product are well.Described result is summarized in table 5.
Embodiment 2～embodiment 4 and comparative example 1～comparative example 5
In the cooperation of the embodiment of table 3 2～embodiment 4 and comparative example 1～comparative example 5, carry out the processing identical with embodiment 1.Estimate as follows: the operability during being involved in of embodiment 2～embodiment 4 and comparative example 4～comparative example 5, the internal layer of baked product are all good, yet, in comparative example 1, comparative example 3, can see that when being involved in dough/pasta shrinks, the internal layer of baked product is a fine meshed, for bad.In comparative example 2, can see when being involved in and breaking that the internal layer of baked product is inhomogeneous, for bad.These results are summarized in table 5.
Croissant to embodiment 1～4, comparative example 1～6 after baking 1 day carries out test-meal, will be shown in table 5 to the result that local flavor, succulence sense are estimated.In embodiment 1～4 and comparative example 1, can obtain the excellent flavor of butter, succulence sense excellence, corresponding, though in comparative example 2, comparative example 4 excellent flavor, lack the succulence sense, for bad.Though excellent flavor in comparative example 3, comparative example 5, shortcoming is disliked in the succulence sense slightly, does not make us abundant satisfaction.
[table 5]
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| The internal layer of baked product | ○ | ○ | ○ | ○ |
| Local flavor | ○ | ◎ | ○ | ○ |
| The succulence sense | ◎ | ◎ | ◎ | ○ |
| Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| The internal layer of baked product | × | × | × | ○ | ○ |
| Local flavor | ○ | ○ | ○ | ○ | ○ |
| The succulence sense | ◎ | × | △ | × | △ |
◎: very good
Zero: good
△: good a little
*: bad
The present invention relates to a kind of all water-in-oil emulsion compositions that is involved in, in more detail, relate to a kind of being involved in of stratiform extruded wheat powder foods such as pie, Danish pastry of being suitable for making with water-in-oil emulsion composition and the stratiform extruded wheat powder food that uses it to make.
Claims (5)
1, a kind of being involved in used water-in-oil emulsion composition, it is characterized in that: the fat from breast, the descending at 20 ℃ of 20～35 percentage by weights of containing 20～40 percentage by weights are liquid grease, the palm fixed oil of 25～45 percentage by weights.
2, according to claim 1 being involved in used water-in-oil emulsion composition, it is characterized in that: in the aliphatic acid that constitutes palm fixed oil, and stearic acid/(stearic acid+elaidic acid)≤0.40.
3, according to claim 1 and 2 being involved in used water-in-oil emulsion composition, it is characterized in that: the rising fusing point of water-in-oil emulsion composition oil phase is 28～35 ℃.
4, use water-in-oil emulsion composition according to each described being involved in the claim 1 to 3, it is characterized in that: oil content is 85～95 percentage by weights.
5, a kind of stratiform extruded wheat powder food is characterized in that: use above-mentioned being involved in water-in-oil emulsion composition to make.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004222696 | 2004-07-30 | ||
| JP222696/2004 | 2004-07-30 | ||
| PCT/JP2005/011897 WO2006011331A1 (en) | 2004-07-30 | 2005-06-29 | Water-in-oil type emulsifying composition to be rolled in |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1964631A true CN1964631A (en) | 2007-05-16 |
| CN1964631B CN1964631B (en) | 2011-08-17 |
Family
ID=35786082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005800182653A Expired - Fee Related CN1964631B (en) | 2004-07-30 | 2005-06-29 | Water-in-oil type emulsifying composition to be rolled in |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4725517B2 (en) |
| CN (1) | CN1964631B (en) |
| WO (1) | WO2006011331A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454456A (en) * | 2015-11-27 | 2016-04-06 | 中国农业科学院农产品加工研究所 | Butter extractant as well as preparation method and application thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6555451B1 (en) * | 2017-09-14 | 2019-08-07 | 不二製油株式会社 | Oil composition for roll-in |
| EP3569061B1 (en) * | 2018-05-18 | 2021-06-30 | DMK Deutsches Milchkontor GmbH | Process for producing industrial butter with increase hardness |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2329355C (en) * | 1998-05-21 | 2006-01-03 | Kao Corporation | Water-in-oil emulsified fat composition |
| JP2000166469A (en) * | 1998-12-10 | 2000-06-20 | Kanegafuchi Chem Ind Co Ltd | Fractionation of butter fat |
| JP3621610B2 (en) * | 1999-08-30 | 2005-02-16 | 花王株式会社 | Water-in-oil emulsified fat composition |
| JP4357129B2 (en) * | 2001-03-02 | 2009-11-04 | 株式会社Ａｄｅｋａ | Oil composition for roll-in |
| JP4311885B2 (en) * | 2001-03-09 | 2009-08-12 | 株式会社Ａｄｅｋａ | Plastic oil composition |
| JP5153038B2 (en) * | 2001-04-19 | 2013-02-27 | 株式会社Ａｄｅｋａ | Plastic oil composition |
-
2005
- 2005-06-29 JP JP2006528727A patent/JP4725517B2/en not_active Expired - Fee Related
- 2005-06-29 CN CN2005800182653A patent/CN1964631B/en not_active Expired - Fee Related
- 2005-06-29 WO PCT/JP2005/011897 patent/WO2006011331A1/en active Application Filing
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454456A (en) * | 2015-11-27 | 2016-04-06 | 中国农业科学院农产品加工研究所 | Butter extractant as well as preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2006011331A1 (en) | 2008-05-01 |
| JP4725517B2 (en) | 2011-07-13 |
| CN1964631B (en) | 2011-08-17 |
| WO2006011331A1 (en) | 2006-02-02 |
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