JP2003092986A - Oil and fat composition for use in kneading, method for producing the same and application of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition giving good spreadability to dough with slight contraction after spread when used as oil and fat for kneading pastry therewith, thus enabling a uniform layer structure to be easily made, also giving a good palate feeling to the pastry including crispness and thawing in the mouth and enabling the good palate feeling to be maintained. SOLUTION: This oil and fat composition for use in kneading pastry therewith comprises an edible oil, an emulsifier and, as necessary, water; wherein the emulsifier comprises (a) 1-10 wt.% of a monoglycerol monofatty acid ester, (b) 1-10 wt.% of a monoglycerol difatty acid ester, (c) 1-10 wt.% of a diglycerol monofatty acid ester, and (d) 1-10 wt.% of a propylene glycol fatty acid ester.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a Danish, croissant, which improves the spreadability of a dough and has an excellent texture.
A pie or the like is obtained, a monoglycerin monofatty acid ester, a monoglycerin difatty acid ester, a diglycerin monofatty acid ester, a propylene glycol fatty acid ester, and an edible oil and fat composition for kneading, which is an active ingredient, and production Methods and pastries.

[0002]

2. Description of the Related Art Pastries have a different production method from general breads (bread, butter rolls, etc.), and roll-in fats are folded into flour dough made by using a kneading fat composition. It is made by or by dispersing. As a general method for producing pastries, strong flour, soft flour, sugar, salt, yeast, water and the like are mixed with a kneading fat composition to form a dough.
This dough is retarded, roll-in oils and fats are placed on it, folded, and further spread and folded repeatedly to form a number of layers, followed by molding and proofing and firing. In addition, according to such a production method, pastries have a multi-layered structure formed from a thin dough film, unlike ordinary bread, and have a unique texture that is flaky, crisp, and melts in the mouth. It is said that this layer is uniform in appearance and that the quality of bread and confectionery is good, and the texture is also excellent. For this reason, pastries require a dough having excellent spreadability, a roll-in oil and fat, and an advanced manufacturing technique for forming the multilayer structure. However, even in pastries produced under these conditions, it is not possible to maintain a particularly crunchy and crunchy feeling or crunchiness with time after baking, and to maintain the texture immediately after baking.
The kneading oil composition is used as shortening, margarine, etc. not only for pastry dough but also for other bread dough for the purpose of improving the physical properties of the dough, improving the quality of bread and the like. So far, emulsifiers having an effect of improving texture and kneaded fats and oils (JP-A-4-207143 and JP-A-7-289143) have been developed, but as described above, common bread dough and For pastries that require different production methods or have a unique texture, sufficient spreadability of the dough and texture cannot be obtained. In addition, roll-in oils and fats having excellent spreadability (JP-A-2-
No. 177848) and roll-in oils and fats for improving texture (JP-A-3-148584) have been proposed, but the roll-in oils and fats originally do not fit into the dough to form the above-mentioned multilayer structure, Since the physical properties of forming an independent fat and oil layer are imparted, the roll-in fat and oil cannot improve the spreadability of the dough itself, and further, cannot achieve a sufficient texture improving effect and maintain a good texture. In recent years, there has been a demand for pastries that are more flaky and crispy than before, and that can easily obtain a mouthfeel that is good for melting in the mouth and that can maintain the mouthfeel just after baking.

[0003]

A first object of the present invention is to add edible oil and fat, four emulsifiers and, if necessary, water in combination to thereby spread the pastry dough and to bake it. An object of the present invention is to provide a kneading oil and fat composition for pastries such as pies, danishes and croissants, which can improve the texture of the product. A second object of the present invention is to use the kneading fat of the present invention for kneading fats and oils, which has excellent spreadability of the dough, and has little rebound (shrinkage) of the dough after spreading,
It is an object of the present invention to provide a pastry-type dough capable of easily producing a uniform layered structure, and to provide a manufacturing method capable of improving work efficiency. The third object of the present invention is to
It has a crisp texture, crispness, and an excellent texture that melts in the mouth.
Pie, Danish, which can maintain its texture
It is to provide pastries which are croissants.

[0004]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present inventors have conducted extensive studies, and as a result, monoglycerin monofatty acid ester, monoglycerin difatty acid ester, diglycerin monofatty acid ester, Using a propylene glycol fatty acid ester in combination in an amount of 1 to 10% by weight, an oil and fat composition dissolved in an edible oil and fat,
The present invention has been completed by finding that by using it as a kneading oil and fat, the spreadability of the flour dough is remarkably improved, and a pasty food having a good texture and maintaining the texture can be obtained. That is, the present invention is as follows.
It is [1] to [5]. [1] In a kneading oil / fat composition for pastries containing edible oil / fat and an emulsifier, (a) monoglycerin monofatty acid ester 1 to 10% by weight, (b) monoglycerin difatty acid ester 1 to 10% by weight %, (C) 1 to 10% by weight of diglycerin monofatty acid ester, and (d) 1 to 10% by weight of propylene glycol fatty acid ester, 4 kinds of emulsifiers are used. . [2] In a water-in-oil (W / O) -type emulsified composition for kneading for pastries containing edible oil and fat, an emulsifier, and water, (a) monoglycerin monofatty acid ester 1 to 10
% By weight, (b) monoglycerin difatty acid ester 1-1
0% by weight, (c) diglycerin monofatty acid ester 1 to
A W / O type emulsified composition for kneading for pastries, characterized in that 10% by weight and (d) 1 to 10% by weight of propylene glycol fatty acid ester are used. [3] An oil-in-water (O / W) -type emulsified composition for kneading for pastries containing edible oil and fat, an emulsifier, and water, wherein (a) monoglycerin monofatty acid ester 1 to 10
% By weight, (b) monoglycerin difatty acid ester 1-1
0% by weight, (c) diglycerin monofatty acid ester 1 to
An O / W type emulsified composition for kneading for pastries, characterized in that 10% by weight and (d) 1 to 10% by weight of propylene glycol fatty acid ester are used. [4] When producing pastries using roll-in fats and oils, when kneading flour dough, the kneading fat and oil composition for pastries, W / O type emulsified composition of the above [1] to [3], or , O / W type emulsified composition, or 2 or more kinds of the composition, based on 100 parts by weight of wheat flour.
~ 20 parts by weight is used, a method for producing pastries. [5] The pastries produced by the production method described in [4] above are pies, danishes, and croissants.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The kneading oil and fat composition for pastries of the present invention comprises edible oil and fat, and (a) monoglycerin monofatty acid ester 1 to 1.
0% by weight, and (b) monoglycerin difatty acid ester 1
It is characterized in that four kinds of emulsifiers of 10 to 10% by weight, (c) 1 to 10% by weight of diglycerin monofatty acid ester, and (d) 1 to 10% by weight of propylene glycol fatty acid ester are used as active ingredients. The W / O type emulsion composition for kneading of pastries of the present invention comprises edible oil and fat, water, and (a) 1 to 10% by weight of monoglycerin monofatty acid ester,
(B) 1 to 10% by weight of monoglycerin difatty acid ester
And (c) 1 to 10% by weight of diglycerin monofatty acid ester, and (d) propylene glycol fatty acid ester 1
It is characterized in that 10 to 10% by weight of four kinds of emulsifiers are used as active ingredients. The kneading O / W emulsion composition for pastries of the present invention comprises edible oil and fat, water, (a) 1 to 10% by weight of monoglycerin monofatty acid ester, and (b) monoglycerin difatty acid ester 1. 10 to 10% by weight, (c) 1 to 10% by weight of diglycerin monofatty acid ester, (d)
It is characterized by using 4 to 10% by weight of propylene glycol fatty acid ester as an active ingredient. As the edible oil / fat used in the present invention, the edible oil / fat commonly used for ordinary shortening or margarine can be similarly used. Specific examples thereof include natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, rapeseed oil and soybean oil, and hardened oils and transesterified oils thereof, which can be appropriately blended and used. In addition, tocopherols in edible oils and fats,
Other oil-soluble additives such as fragrances and colorants can also be added.

The emulsifier used in the present invention is a monoglycerin monofatty acid ester (having 14 to 14 carbon atoms as constituent fatty acids).
22 monoesters of saturated fatty acids are preferable), monoglycerin difatty acid esters (constituent fatty acids having 14 carbon atoms)
~ 22 saturated fatty acid diesters are preferred), diglycerin monofatty acid ester (constituent fatty acid has 14 carbon atoms)
To 22 saturated fatty acids having a glycerol polymerization degree of 2) and propylene glycol fatty acid esters (preferably saturated fatty acid esters having 12 to 22 carbon atoms as constituent fatty acids), and the four emulsifiers described above. 1 to 10 wt% are mixed and adjusted. More preferably, 2 to 8% by weight of each emulsifier component is added, and further preferably 3 to 7% by weight of each emulsifier component is added. If it is less than 1% by weight, sufficient effects cannot be obtained in terms of texture and physical properties, and 10% by weight
If it exceeds, the physical properties and flavor of shortening and dough are adversely affected.

The oil and fat composition for pastries of the present invention comprises
For example, it can be obtained as shortening by dissolving edible oil and fat by heating, dissolving or dispersing the four kinds of emulsifiers, and stabilizing by a quenching and kneading device represented by a votter. The oil and fat composition for kneading of the present invention is not limited to the shortening as described above, and further, the type of a water-in-oil emulsion composition containing water, the type of an oil-in-water emulsion composition, or the invention The effect of is obtained. More preferably,
From the viewpoint of stability and handling, it is shortening.

The amount of the oil / fat composition for pastries, the W / O type emulsion composition or the O / W type emulsion composition of the present invention used in the pastry dough is usually 100 parts by weight of flour.
It is 2 to 20 parts by weight. It is more preferably 3 to 10 parts by weight. If it is less than 2 parts by weight, sufficient effects in terms of texture and physical properties cannot be obtained, and if it exceeds 20 parts by weight, the oil content increases, and the texture and flavor of the baked pastry are impaired. The dough prepared by using the oil and fat composition for this pastry as a kneading oil and fat has a multilayer structure in which a uniform thin film dough and roll-in oil and fat are alternately overlapped by repeating spreading and folding together with the roll-in oil and fat. Can be easily formed, and pastries such as Danish, croissant, pie and the like having an improved texture can be obtained.

[0009]

EFFECT OF THE INVENTION Kneading oil and fat composition of the present invention (shortening type, water-in-oil type emulsion composition and oil-in-water type emulsion composition)
Has the effect of improving the spreadability of the pastry dough and the texture of the baked product by combining the four emulsifiers in combination. Dough using the kneading fat composition for pastries of the present invention is excellent in the spreadability of the dough,
Since the dough after spreading (reduction of shrinkage) is small, it is possible to easily produce a uniform layered structure by using this dough, so that the efficiency of the manufacturing work can be improved. Furthermore, the pastries after baking have a crisp feeling, crispness, and an excellent texture with a good melting in the mouth, and can maintain the texture.

[0010]

The present invention will be described in more detail with reference to specific examples. Next, the dough spreadability evaluation criteria, texture evaluation criteria, crispness evaluation criteria, and mouth melting evaluation criteria used in the present invention will be described. (Fabric Spreadability Evaluation Criteria) 3: Thinly stretched with little shrinkage of the fabric, 2: Shrinkage of the fabric after spreading, 1: Edge of the fabric is cut during spreading, (Food texture evaluation standard: crispy) 5: Flaky Very crisp, 4: Feels crunchy, 3: Feels crunchy, 2: Lack of crispness, 1: Moist. (Criteria for crimping) 5: Very crisp and can be bite off without crushing the dough, 4: Feeling less pulling, good crispness, 3: Slight pulling, crushing dough when biting off, 2: Pulling Yes, there is some power to bite out, 1: It is difficult to bite out. (Mouth melting evaluation criteria) 5: Very good and fast melting in the mouth, 4: Good melting in the mouth, 3: Slightly flirting, Slightly melting in the mouth, 2: Cheating, slow melting in the mouth, 1: Dullness, melting in the mouth bad.

Example 1 86% by weight of hydrogenated rapeseed oil (melting point 36 ° C.), white rapeseed oil 10
1% by weight of monoglycerin monofatty acid ester (monoglycerin monostearate), 1% by weight of monoglycerin difatty acid ester (monoglycerin distearate), diglycerin monofatty acid ester (diglycerin monostearate) ) 1% by weight and 1% by weight of propylene glycol fatty acid ester (propylene glycol monostearate) were dissolved by stirring to prepare a fat composition for kneading. The compounding composition is shown in Table 1. Next, prototype Danish and pie with the following composition and conditions,
Evaluation was made after 2 hours and 1 day after firing. The results are shown in Tables 3 and 5.

[0012] 1-1. Danish formulation 100 parts by weight of flour     Breakdown     Strong powder (trade name: Eagle: manufactured by Nippon Milling Co., Ltd.) 80 parts by weight     Thin flour (trade name: Violet Nisshin Seifun Co., Ltd.) 20 parts by weight White sugar 10 parts by weight 1.3 parts by weight of salt Skim milk powder 3 parts by weight East food (trade name: C food: manufactured by Oriental Yeast Co., Ltd.) 0.1 part by weight          Yeast (trade name: Oriental: manufactured by Oriental Yeast Co., Ltd.) 5 parts by weight          Whole egg 6 parts by weight 55 parts by weight of water Oil and fat composition for kneading 5 parts by weight Roll-in fats and oils (Royal sheet V manufactured by NOF CORPORATION) 50 parts by weight 1-2. Danish manufacturing conditions Mixing: All in, low speed 2 minutes, medium high speed 3 minutes, Floor time: Room temperature 20 minutes, Retard: -20 ℃, 60 minutes, Roll in, tri-fold × 3 times, Forming final rolled fabric thickness 2.5 mm, Proofer: 33 ° C, 75% RH, 60 minutes, Baking: 210 ° C., 12 minutes.

[0013] 2-1. Pie mix   100 parts by weight of flour       Breakdown       Strong powder 50 parts by weight       Soft flour 50 parts by weight   1.5 parts by weight of salt   61 parts by weight of water   Oil and fat composition for kneading 5 parts by weight   Roll-in oil 80 parts by weight 2-2. Pie making conditions Mixing: All in, low speed 3 minutes, medium high speed 7 minutes, Floor time: Room temperature 20 minutes, Retard: -20 ℃, 60 minutes, Roll in, tri-fold × 2 times, quad-fold × 2 times, Forming final rolled fabric thickness 2.5 mm, Baking: 210 ° C., 12 minutes.

[0014]

[Table 1]

[0015]

[Table 2]

Examples 2 to 8 By the method according to Example 1 with the formulations shown in Table 1, trial kneading oil and fat compositions were prepared. Using the kneading fat composition, a Danish pie and a pie were produced and evaluated in the same manner as in Example 1. The results are shown in Tables 3 and 5.

Example 9 55% by weight of hydrogenated rapeseed oil (melting point: 36 ° C.), white rapeseed oil 10
4% by weight of monoglycerin monofatty acid ester (monoglycerin monostearate), 5% by weight of monoglycerin difatty acid ester (monoglycerin distearate), diglycerin monofatty acid ester (diglycerin monostearate) ) 5% by weight and 4% by weight of propylene glycol fatty acid ester (propylene glycol monostearate) were dissolved by stirring in an oil phase part,
7% by weight of water was added and emulsified, and this was stabilized by a rapid kneading and kneading device to prepare a water-in-oil type oil / fat composition for kneading. Using this, a Danish pie and a pie were prototyped and evaluated in the same manner as in Example 1. The results are shown in Tables 3 and 5.

Example 10 12% by weight of hydrogenated rapeseed oil (melting point 36 ° C.), white rapeseed oil 10
5% by weight of monoglycerin monofatty acid ester (monoglycerin monostearate), 5% by weight of monoglycerin difatty acid ester (monoglycerin distearate), diglycerin monofatty acid ester (diglycerin monostearate) ) 4% by weight and 4% by weight of propylene glycol fatty acid ester (propylene glycol monostearate) were dissolved by stirring to prepare an oil phase part. 30% by weight of water, 1% by weight of sucrose fatty acid ester dissolved in 29% by weight of sorbitol, the above-mentioned oil phase portion was added to the water phase portion, emulsified, and this was stabilized by a rapid kneading device, An oil-based kneading oil composition was trial-produced. The Danish and pie were prototyped and evaluated in the same manner as in Example 1. The results are shown in Tables 3 and 5.

Comparative Examples 1 to 9 In the formulations shown in Table 2, Comparative Examples 1 to 6 are in Example 1, Comparative Example 7 is in Example 9, Comparative Example 8 is in the same manner as in Example 10, and In Comparative Example 9, an oil and fat composition for kneading was manufactured by a method according to Japanese Patent Laid-Open No. 7-289143.
The Danish and pie were prototyped and evaluated in the same manner as in Example 1.
The results are shown in Tables 4 and 6.

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

[Table 5]

[0023]

[Table 6]

Examples 1 to 10, which are within the scope of the present invention, Comparative Examples 1 and 3 in which no emulsifier is used, Comparative Examples 2 to 5 in which only three types of emulsifiers are used, and the amount of emulsifier is less than the range of the present invention. In comparison with Comparative Examples 6 to 8 and Comparative Example 9 in which monoglycerin difatty acid ester was used alone, when the kneading fat composition of the present invention was used as a kneading fat of pastries, It can be seen that it is possible to easily fabricate a fabric that has excellent spreadability and has little rebound (contraction) of the spread fabric. It is also found that pastries such as pies, Danish, and croissants can be given a flaky, crispy, crisp, and excellent mouthfeel that melts in the mouth, and that texture can be maintained.

Claims (5)

[Claims] 1. A kneading oil / fat composition for pastries containing an edible oil / fat and an emulsifier, wherein (a) monoglycerin monofatty acid ester 1 to 10% by weight, and (b) monoglycerin difatty acid ester 1 to 1 4 of 10% by weight, (c) 1 to 10% by weight of diglycerin monofatty acid ester, and (d) 1 to 10% by weight of propylene glycol fatty acid ester.
An oil and fat composition for kneading for pastries, which comprises using different kinds of emulsifiers. 2. A water-in-oil (W / O) -type emulsified composition for kneading for pastries containing edible oil and fat, an emulsifier, and water, wherein (a) monoglycerin monofatty acid ester 1 to
10% by weight, (b) monoglycerin difatty acid ester 1
10% by weight, (c) 1 to 10% by weight of diglycerin monofatty acid ester, (d) 1 to 10% by weight of propylene glycol fatty acid ester, 4 kinds of emulsifiers are used for kneading for pastries. W / O type emulsion composition. 3. An oil-in-water (O / W) -type emulsified composition for kneading for pastries containing edible oil and fat, an emulsifier, and water, wherein (a) monoglycerin monofatty acid ester 1 to
10% by weight, (b) monoglycerin difatty acid ester 1
10% by weight, (c) 1 to 10% by weight of diglycerin monofatty acid ester, (d) 1 to 10% by weight of propylene glycol fatty acid ester, 4 kinds of emulsifiers are used for kneading for pastries. O / W type emulsion composition. 4. When producing pastry products using roll-in oils and fats, the method according to claims 1 to 3 when producing flour dough.
2. A method for producing pastries, characterized in that 2 to 20 parts by weight of the kneading oil and fat composition described in any one of 2 to 20 parts by weight is used for 100 parts by weight of wheat flour. 5. A pastry produced by the production method according to claim 4, wherein the pastry is pie, Danish or croissant.