JP2000004787A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsifying oil and fat composition for sheetlike roll bread capable of providing crispy croissant, denish pastry, or the like, of European type. SOLUTION: This water-in-oil type emulsifying oil and fat composition for sheetlike roll bread is obtained by heating and dissolving dough, and quenching and kneading the dough by a raking-type continuous quenching and kneading device. In the process, an average cooling rate in the cooling process is >=35 deg.C/min, a stagnation time in the continuous quenching and kneading device is >=70 sec and a water content in the dough is 12-20 wt.% and resultant bread contains 0.1-5.0 wt.% of ethanol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plastic sheet-like water-in-oil type emulsified fat / oil composition for roll-in, from which breads excellent in texture can be obtained.

[0002]

2. Description of the Related Art Croissants, Danish pastries, and pies are prepared by spreading a dough prepared according to a predetermined formulation into a thin film by means of a reverse sheeter / laminator or the like, and then adding a water-in-oil type emulsified fat / oil composition for roll-in (sheet margarine). Etc.) and fold it, and further thinly fold and fold it in the same way to form a number of layers, then cut it to an appropriate size, further roll it up, and wrap other foods such as jam and bean jam After baking, it is a food with unique shape and texture. As described above, in order to obtain a food with a folding step, an oil and fat composition (roll-in oil and fat) having excellent spreadability is used.

[0003]

Conventionally, European croissants and Danish pastries have a reputation for being very crisp and very delicious and excellent in texture. However, many of these so-called European-type croissants and Danish pastries use roll-in fats and oils in an amount of 50% by weight or more with respect to the dough, and have the drawback of being oily. There were also problems with overnutrition.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventors have made intensive studies and as a result obtained by quenching and kneading under specific conditions using a continuous quenching and kneading apparatus of a scraping type. By using the obtained water-in-oil type emulsified fat / oil composition for roll-in, it was found that breads having an ideal texture without being oily could be obtained, and the present invention was completed.

[0005] That is, the present invention is obtained by quenching and kneading with a scraping-type continuous quenching kneading apparatus after heating and melting, the average cooling rate in the cooling step is 35 ° C / min or more, Retention time at 70 seconds or more and water content of 1
Not less than 2% by weight and less than 20% by weight;
A water-in-oil type emulsified fat / oil composition for sheet-like roll-in, characterized in that the composition contains about 5% by weight.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The water-in-oil type emulsified fat / oil composition for sheet-like roll-in of the present invention heats the water-in-oil type emulsion in the same manner as ordinary margarine.
After dissolution, it is obtained by quenching and kneading with a scraping-type continuous quenching kneader.

The scraping-type continuous quenching and kneading device used in the present invention uses devices such as a combinator, a rotator, and an onlator. The average cooling rate in the cooling step of the present invention needs to be 35 ° C./min or more. If the cooling rate is less than 35 ° C./min, only a water-in-oil type emulsified oil / fat composition lacking in roll-in properties can be obtained.

[0008] The residence time in the continuous quenching and kneading apparatus of the present invention must be 70 seconds or more. If the residence time is less than 70 seconds, only a water-in-oil type emulsified fat / oil composition for roll-in with poor workability can be obtained. The water content of the water-in-oil type emulsified fat / oil composition for sheet-like roll-in of the present invention is 12% by weight or more and 2% by weight or more.
It must be less than 0% by weight. If the water content is less than 12% by weight, the layer tends to be non-uniform when croissants and the like are produced, and if it exceeds 20% by weight, crispness is lacking when the croissants and the like are produced.

The alcohol used in the water-in-oil type emulsified fat / oil composition for roll-in of the present invention may be pure ethanol, alcoholic alcohol which is not included in alcoholic beverages including alcoholic beverages, or alcoholic alcoholic beverages under tax law. Food or ethanol preparations may be added alone or in combination. Alcohol may be added to the oil phase when the water-in-oil emulsified fat composition is prepared, or may be added to the aqueous phase. Further, it may be added later to the water-in-oil type emulsified fat.

[0010] The spirit must be contained in the water-in-oil type emulsified fat composition for roll-in of the present invention in an amount of 0.1 to 5% by weight. If the alcohol content is less than 0.1% by weight, a sufficient effect cannot be obtained, and if the alcohol content exceeds 5.0%, on the other hand, the alcohol function increases as a solvent and inhibits the formation of oil and fat crystals. Therefore, only a water-in-oil type emulsified oil / fat composition which lacks roll-in properties can be obtained.

[0011]

Next, the present invention will be described specifically with reference to examples. Example 1 Oil phase 8 obtained by adding 0.4 part of glycerin fatty acid ester and 0.4 part of soybean lecithin to a blended oil composed of 60 parts of hardened corn oil (melting point: 40 ° C.), 20 parts of lard, and 20 parts of rapeseed white oil.
6 parts of an aqueous phase consisting of 50 parts of ethanol (purity 99% by weight) and 50 parts of water and 9 parts of water are added to 5 parts,
After stirring and mixing with a propeller mixer, the mixture is quenched and kneaded with a continuous quenching and kneading device of a scraping type as usual, and then subjected to sheet processing, followed by water-in-oil emulsification for sheet-shaped roll-in. An oil / fat composition was prepared. At this time, the cooling start temperature was 35 ° C., the cooling end temperature was 15 ° C., and the time required for cooling was 30 seconds. At this time, the average cooling rate was 40 ° C./min, and the residence time in the continuous quenching kneader was 90 seconds.

Using the water-in-oil type emulsified fat / oil composition for sheet-like roll-in thus obtained, a croissant was prepared by the following formulation and production method. <Dough mix> 70 parts of flour 70 parts of flour 30 parts Kamishiakuto 8 parts Salt 2 parts Shortening (Kanbuchi Chemical Industry Co., Ltd. bread short) 8 parts Raw yeast (Kanebuchi Chemical Industry Co., Ltd. red yeast) 3 parts East food (Kanebuchi Chemical Industry Co., Ltd. Kaneplus C) 0.1 part skim milk powder 2 parts salt 1.5 parts water 52 parts chicken egg 5 parts The roll-in fat of the present invention was added to 50 parts of the dough obtained by the above-mentioned blending. After performing three folds three times by a conventional method using 20 parts, cut and molded, and baked in a 200 ° C. oven for 13 minutes. Table 1 shows workability and productivity.

[0013]

[Table 1]

From Table 1, it can be seen that the croissant using the water-in-oil emulsified fat / oil composition for sheet-like roll-in according to the present invention has a crispy texture more than before even though it was prepared under normal working conditions. became. Comparative Example 1 The same aqueous phase and the same spirit were added to the same oil phase as in Example 1, and the average cooling rate in a continuous rapid cooling kneading device of the scraping type was 10 ° C.
/ Min (cooling start temperature is 35 ° C, cooling end temperature is 15 ° C,
The mixture was rapidly cooled and kneaded so that the time required for cooling was 2 minutes) to obtain a water-in-oil type emulsified fat / oil composition for roll-in. Using this water-in-oil emulsified fat / oil composition for roll-in, a croissant was prepared in the same manner as in Example 1. Table 1 shows the workability and productability of the croissants. Comparative Example 2 A croissant using the roll-in fat composition prepared in the same manner as in Example 1 except that 15 parts of water was added as an aqueous phase to 85 parts of the same oil phase as in Example 1 was prepared. Table 1 shows the workability and productability of the croissants. Comparative Example 3 The same roll-in fat composition as Comparative Example 2 was applied to dough 100
A croissant was prepared in the same manner as in Example 1, except for the% folding. Table 1 shows the workability and productability of the croissants.

[0015]

The use of the water-in-oil emulsified fat / oil composition for sheet-like roll-in of the present invention provides a more oily and crispy texture than the conventional roll-in fat / oil composition. Croissants, Danish pastries and the like can be obtained.

Claims (1)

[Claims] 1. After heating and melting, it is obtained by quenching and kneading with a scraping-type continuous quenching kneading apparatus, the average cooling rate in the cooling step is 35 ° C./min or more, and the quenching in the continuous quenching kneading apparatus. A water-in-oil emulsified fat / oil composition for a roll-in sheet, characterized in that the time is 70 seconds or more, the water content is 12% by weight or more and less than 20% by weight, and 0.1-5% by weight of spirit is contained. .