JP2006141271A - Water-in-oil type emulsion for puff - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsion for puff, preventing the deterioration of flavor of a puff shell even if the puff shell is left in a normal temperature condition, concretely in a temperature range of 12-45°C or in a light-exposure state, having excellent emulsion stability of a puff batter when preparing the puff shell, providing improved voluminousness of the puff shell when heated, and used for obtaining the puff shell; and to provide a method for producing the puff shell by using the emulsion. <P>SOLUTION: The water-in-oil type emulsion for the puff, containing an oil and fat, water and an emulsifier includes one or more kinds selected from tocopherol and rutin. The method for producing the puff shell comprises adding and mixing the water-in-oil type emulsion for the puff to and with a raw material for puff, or adding and mixing one or more kinds selected from the tocopherol and the rutin to and with the raw material for the puff batter, and heating the resultant puff batter. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a water-in-oil emulsion for shoes used for shoe skins that form skins such as shoe creams, and a method for producing shoe skins using the emulsions, and more specifically, shoe for preparing shoe skins. Excellent emulsification stability of dough, improved shoe skin volume feeling, shoe skin flavor stability, especially shoe skin that prevents deterioration of shoe skin flavor even when placed at room temperature or exposed to light The invention relates to a water-in-oil emulsion for shoe and a method for producing shoe skin using the emulsion.

The cream puff is manufactured by first manufacturing a shoe skin having a cavity inside, and then filling the inside with a filling material such as cream, custard, cheese, chocolate or the like. The commercial value of the cream puff produced in this way is required to have no sense of off-flavor and odor with the sense of volume of the shoe skin and the taste of the shoe skin, especially over time.
The main raw materials for producing shoe skin are flour, fats and oils, water, and eggs, but fats and oils are often used in the form of water-in-oil emulsions, usually margarine.
Various types of water-in-oil emulsions for shoes and methods for producing the same have been proposed.
Patent Document 1 proposes an oil composition for shoes containing L-ascorbic acid, and Patent Document 2 is a water-in-oil emulsion in which an aqueous phase is emulsified with an emulsifier in edible oil and fat. Contains vegetable protein containing albumin at 50% by weight or more in the total amount of globulin and albumin, 0.3 to 3% by weight based on the total composition, and sodium caseinate 3 to 7% by weight based on the total composition An oil / fat composition for shoe skin characterized by the above has been proposed.
And in patent document 3, the emulsified oil-fat composition for shoes characterized by containing 0.05-20 weight% of organic acid monoglycerides and 0.20-35 weight% of diglycerides is proposed, and patent document 4 WHEREIN: An oil / fat composition for shoe skin, characterized in that sodium caseinate is uniformly dispersed in an oil / fat containing at least one of glycerin condensed ricinoleic acid ester or sucrose erucic acid ester, has been proposed.
However, in these proposals, the shoe skin, which is the subject of the present invention, is prevented from deteriorating in flavor of the shoe skin even when it is placed in a normal temperature state or in an exposed state, and the shoe skin is prepared when the shoe skin is prepared. It was not sufficient in terms of water-in-oil type emulsion for obtaining shoe skin, in which the dough was excellent in emulsion stability and the volume of shoe skin was improved.

Japanese Patent Laid-Open No. 62-244344 Japanese Patent Laid-Open No. 6-22680 Japanese Patent Laid-Open No. 7-115890 JP-A-8-131058

  An object of the present invention is a shoe skin for filling a filling material such as chocolate, whipped chocolate, hydrated chocolate, butter cream, custard cream, flower paste, jam, strawberries, whipped cream, etc. Degradation of the flavor of shoe skin is prevented even when placed in a normal temperature state, specifically in a temperature range of 12 ° C. to 45 ° C. or in an exposed state, and the emulsification stability of shoe dough when preparing shoe skin An object of the present invention is to provide a water-in-oil emulsion for shoe to obtain a shoe skin and a method for producing shoe skin using the emulsion, which have excellent properties and have improved volume feeling of the shoe skin when heated. .

In order to solve the above problems, the present inventors have completed the present invention based on the knowledge that a specific flavor deterioration inhibitor is effective as a result of numerous trials and errors.
That is, the first of the present invention is a water-in-oil emulsion for shoes, which contains one or more selected from tocopherol and rutin in a water-in-oil emulsion containing fats and oils, water and an emulsifier. . The second is the water-in-oil emulsion for shoes according to the first aspect, wherein the SFC of the fat and oil in the water-in-oil emulsion is in the range of 10 to 90% at 10 ° C and 1 to 75% at 20 ° C. is there. 3rd is the water-in-oil emulsion for shoes of the 1st or 2nd description which is an object for exposed foodstuffs which have light degradation tolerance. Fourth, when producing shoe skin, the water-in-oil emulsion for shoe described in 1 is added to and mixed with the raw material of the shoe dough, or one or more selected from tocopherol and rutin are added and mixed with the shoe dough The shoe skin is then heated by heating the shoe dough. 5th is the manufacturing method of the shoe skin of 4th thing used for the exposure foodstuff which has photodegradation tolerance. The sixth is a shoe confectionery made by filling the fourth or fifth shoe skin with a filling material.

  It is a shoe skin for filling filling materials such as chocolate, whipped chocolate, water-containing chocolate, butter cream, custard cream, flower paste, jam, strawberries, whipped cream, etc. Is prevented from deteriorating the flavor of shoe skin even when placed in a temperature range of 12 ° C. to 45 ° C. or exposed to light, and has excellent emulsification stability of shoe dough when preparing shoe skin, and is heated. It has become possible to provide a water-in-oil emulsion for shoe for obtaining shoe skin, and a method for producing shoe skin using the emulsion, with improved volume feeling of shoe skin.

The water-in-oil emulsion for shoe of the present invention needs to contain at least one selected from tocopherol and rutin in the water-in-oil emulsion containing fat, water and emulsifier.
Water-in-oil emulsions for shoe use are usually water-in-oil emulsions containing sodium caseinate in consideration of the emulsion stability of shoe dough when preparing shoe skin, the volume of shoe skin, and the taste of shoe skin. 1 to 10% by weight, preferably 2 to 6% by weight based on the whole.
In the present invention, by adding and mixing one or more selected from tocopherol and rutin to the water-in-oil emulsion for shoes, the shoe skin obtained using the water-in-oil emulsion has a room temperature. Even if placed in a state or in an exposed state, the flavor deterioration of the shoe skin is prevented, which is preferable.

The tocopherol of the present invention is known per se and is available as a commercial product. These may be refined products extracted from natural plants, immature products, or synthetic products. Further, it may be a single product such as δ-tocopherol or a mixture of α, β, γ, δ-tocopherol and the like. Moreover, the formulation diluted with dextrin etc. may be sufficient. Examples of commercially available products include Riken Vitamin Co., Ltd. (trade name: Riken E Oil Super 80, containing 64% tocopherol).
About the usage-amount of the tocopherol used for the water-in-oil emulsion for shoes of this invention, 0.001-1 weight%, Preferably it is 0.005-0.7 weight%, Most preferably, it is 0.01-0. It is desirable to use in the range of 5% by weight.
When the amount of tocopherol used is small, the expected effect is difficult to obtain, and when it is large, the water-in-oil emulsion is used and the flavor of the produced shoe skin becomes poor.

The rutin of the present invention is known per se and is commercially available. Since rutin was originally insoluble in water, its use was delayed. In the present invention, those whose water solubility is remarkably enhanced by being treated with an enzyme are suitable, and examples thereof include (trade name: αG rutin PS, containing 82% rutin) manufactured by Toyo Seika Co., Ltd.
About the rutin usage-amount used for the water-in-oil emulsion for shoes of this invention, 0.0001-0.3 weight%, Preferably, it is 0.001-0.1 weight%, Most preferably, it is 0.003- It is preferable to use in the range of 0.05% by weight. When the amount of rutin used is small, the expected effect is difficult to obtain, and when it is large, the water-in-oil emulsion is used, and the flavor and color tone of the produced shoe skin deteriorates.

  As the flavor deterioration preventing agent used in the water-in-oil emulsion of the present invention, a desired effect can be obtained by selecting one kind of tocopherol and rutin as an active ingredient, but it is preferable to use them together. In addition, known antioxidants (L-ascorbic acid, etc.), flavor deterioration inhibitors (chlorogenic acid, apple polyphenol, sunflower extract, bayberry extract, etc.), sequestering agents (gluconic acid, kojic acid, Phytic acid, polyphosphoric acid, chitin, chitosan, etc.) can also be used. Among these, L-ascorbic acid, sodium L-ascorbate, and bayberry extract are preferable.

Examples of oils and fats used in the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil evening primrose oil, palm oil, palm kernel oil Examples include vegetable oils such as coconut oil and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. Processed fats and oils subjected to random transesterification and the like can be used.
Preferably, soybean oil is used in an amount of 30% by weight or less based on the total fats and oils in the raw oil and fat of the water-in-oil emulsion. If soy oil is used in a large amount, when the shoe skin is placed at room temperature or exposed to light, the taste of the shoe skin becomes worse.
In the water-in-oil emulsion of the present invention, the SFC of the fats and oils in the water-in-oil emulsion is preferably in the range of 10 to 90% at 10 ° C and 1 to 75% at 20 ° C.
If the SFC of the oil or fat is too high, the dough when preparing the shoe dough becomes too hard and the workability becomes poor. If the SFC of the fat or oil is too low, the shoe skin obtained using the water-in-oil emulsion When placed at room temperature or exposed to light, the taste of the shoe skin becomes poor.
The measurement method of SFC (solid fat content) of fats and oils was performed according to IUPAC 2.150 (Solid Content Determination in Fats by NMR).

  As the emulsifier of the present invention, those usable as food additives can be used. Examples include glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, organic acid monoglyceride, etc. Or 2 or more types can be selected and used appropriately.

  The method for producing the water-in-oil emulsion for shoe according to the present invention may be carried out in accordance with the usual method for producing water-in-oil emulsion. From tocopherol and rutin as fat, water, emulsifier and flavor deterioration inhibitor. It can be produced by using one or more selected main raw materials, pre-emulsifying the oil phase and the aqueous phase, and then kneading with a perfector, a rotator, a combinator and the like. The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as emulsifiers, flavor deterioration inhibitors, pigments and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing an emulsifier, a flavor deterioration inhibitor, salt, a saccharide, inorganic salts, and the like, if necessary, in water or warm water.

As a method for producing the shoe skin of the present invention, the water-in-oil emulsion for shoe obtained above is added to and mixed with the shoe dough raw material, or one or more selected from tocopherol and rutin is added to and mixed with the shoe dough. Then, a method of heating the shoe dough can be employed.
The amount of tocopherol and rutin used is preferably a considerable amount contained in the shoe dough when the water-in-oil emulsion for shoe is used.
As a heating method, shoe skin can be obtained by a method selected from firing, frying, and microwave irradiation.
Specifically, the shoe skin is heated and boiled with water-in-oil emulsion for shoe, added with flour and kneaded into gelatinized state, and then divided into several times. In addition, it can be obtained by sufficiently emulsifying and baking shoe fabric obtained by adding an expanding agent as required.

In the present invention, the shoe skin obtained by the above production method contains at least one selected from tocopherol and rutin as a flavor deterioration preventing agent, so that the shoe skin may be placed at room temperature or exposed to light. However, the flavor deterioration of the shoe skin is prevented, which is preferable.
Although it is eaten even in the state of shoe skin, it is usually eaten as a shoe candy filled with a filling material. As the filling material, commercially available filling materials such as chocolate, whipped chocolate, hydrated chocolate, butter cream, custard cream, flower paste, jam, strawberries and whipped cream can be used.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

Experimental example 1
Lard (SFC: 41% at 10 ° C., 26% at 20 ° C.) 76 parts, monoglyceride 0.5 part, lecithin 0.05 part, tocopherol (trade name: Riken E Oil Super 80G, manufactured by Riken Vitamin Co., Ltd., Tocopherol 64 %) Containing 0.1 part heat-dissolved and 18.75 parts water at 50 ° C. dissolving 4.0 parts sodium caseinate, 0.3 parts citrate, and 0.3 parts salt Were mixed and stirred, pre-emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion. This is summarized in Table 1.

Experimental example 2
Lard (SFC: 41% at 10 ° C., 26% at 20 ° C.) 76 parts, 0.5 part monoglyceride and 0.05 part lecithin, and 18.83 parts water 50 ° C. were mixed with sodium caseinate 4 1.0 part, 0.3 part citrate, 0.3 part salt, and 0.02 part rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., containing 82% rutin) The mixture was stirred and pre-emulsified, and quenched and kneaded with a combinator to obtain a water-in-oil emulsion. This is summarized in Table 1.

Experimental example 3
Lard (SFC: 41% at 10 ° C., 26% at 20 ° C.) 76 parts, monoglyceride 0.5 part, lecithin 0.05 part, tocopherol (trade name: Riken E Oil Super 80G, manufactured by Riken Vitamin Co., Ltd., Tocopherol 64 % Content) 0.1 parts by heating and 18.73 parts of water at 50 ° C., 4.0 parts of sodium caseinate, 0.3 parts of citrate, 0.3 parts of sodium chloride, and rutin (trade name) : ΑG rutin PS, manufactured by Toyo Seiki Co., Ltd., containing 82% rutin) Obtained. This is summarized in Table 1.

Experimental Example 4
Lard (SFC: 41% at 10 ° C, 26% at 20 ° C) 61 parts, Soybean hardened oil (SFC: 51% at 10 ° C, 15% at 20 ° C) 15 parts, 0.5 parts monoglyceride, 0.05 lecithin Part, tocopherol (trade name: Riken E Oil Super 80G, manufactured by Riken Vitamin Co., Ltd., containing 64% of tocopherol) and 18 parts of 50 ° C. water, 4.0% sodium caseinate Part, 0.3 part of citrate, and 0.3 part of sodium chloride were mixed and stirred, pre-emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion. This is summarized in Table 1.

Comparative Experiment Example 1
Lard (SFC: 41% at 10 ° C., 26% at 20 ° C.) 76 parts, 0.5 part monoglyceride, 0.05 part lecithin, and 18.85 parts water 50 ° C. were mixed with sodium caseinate 4 0.0 part, 0.3 part of citrate and 0.3 part of sodium chloride were mixed, stirred and pre-emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion. It was. This is summarized in Table 1.

Comparative Experiment Example 2
Lard (SFC: 41% at 10 ° C, 26% at 20 ° C) 61 parts, Soybean hardened oil (SFC: 51% at 10 ° C, 15% at 20 ° C) 15 parts, 0.5 parts monoglyceride, 0.05 lecithin 1 part dissolved in water and 18.85 parts water at 50 ° C. mixed with 4.0 parts sodium caseinate, 0.3 parts citrate, and 0.3 parts salt were mixed and stirred. Preliminarily emulsified and quenched and kneaded with a combinator to obtain a water-in-oil emulsion. This is summarized in Table 1.

Comparative Experiment Example 3
Lard (SFC: 41% at 10 ° C., 26% at 20 ° C.) 76 parts, monoglyceride 0.5 part, lecithin 0.05 part, tocopherol (trade name: Riken E Oil Super 80G, manufactured by Riken Vitamin Co., Ltd., Tocopherol 64 1.2 parts heat-dissolved, and 17.65 parts water at 50 ° C., 4.0 parts sodium caseinate, 0.3 parts citrate, and 0.3 parts salt Were mixed and stirred, pre-emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion. This is summarized in Table 1.

Table 1 summarizes the formulations of Experimental Examples 1 to 4 and Comparative Experimental Examples 1 to 3.

Example 1
In accordance with the formulation shown in Table 2, the water-in-oil emulsion of Experimental Example 1 and water were placed in a bowl of a coat mixer, boiled with direct fire, and added with flour and kneaded to obtain a gelatinized state. To do. The whole egg is added in several portions, and finally the whole egg in which ammonium hydrogen carbonate is dissolved is added and sufficiently emulsified. The finished shoe dough is squeezed out on an iron plate in 2.2 g increments, and baked for 9 minutes at 200 ° C./240° C. using an oven. Then, dry baking was carried out in an oven at 100 ° C / 100 ° C for 10 minutes to produce a shoe skin.
When the shoe skin was prepared, the emulsion stability of the shoe dough, the volume of the shoe skin, and the flavor were evaluated.
These results are summarized in Table 3.
Moreover, the obtained shoe skin was put into a transparent bag, and a storage test for 2 weeks was performed with a thermostatic device at 25 ° C. irradiated with light at 1500 lux, and the flavor was evaluated. The results are summarized in Table 4.

Examples 2 to 4 and Comparative Examples 1 to 3
In Example 1, except that the water-in-oil emulsion of Experimental Example 1 was replaced with Experimental Example 2, Experimental Example 3, Experimental Example 4, Comparative Experimental Example 1, Comparative Experimental Example 2, and Comparative Experimental Example 3, respectively. The same treatment as in Example 1 was performed to obtain shoe skins based on Example 2, Example 3, Example 4, and Comparative Examples 1 to 3. Evaluation similar to Example 1 was performed, and the results are summarized in Tables 3 and 4.

The emulsification stability of the shoe dough, the volume of the shoe skin, and the flavor when the shoe skins in Examples 1 to 4 and Comparative Examples 1 to 3 were prepared were evaluated according to the following criteria, and the results are summarized in Table 3. It was.
(Stability)
◎: Very stable ○: Stable △: Slightly unstable ×: Unstable (volume)
◎: Swelling and shape are good with moderate size ○: Swelling and shape are slightly uneven △: Swelling is slightly small and shape is slightly bad ×: Swelling and shape is bad (flavor)
◎: Very good ○: Good △: Slightly bad ×: Bad XX: Very bad

The shoe skins obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were put in a transparent bag, subjected to a storage test for 2 weeks in a thermostatic device at 25 ° C. irradiated with light at 1500 lux, and over time. The results were evaluated according to the following criteria, and the results are summarized in Table 4.
Flavor evaluation ◎: Very good ○: Good △: Somewhat bad ×: Bad XX: Very bad

  The present invention relates to a water-in-oil emulsion for shoes used for shoe skins that form skins such as shoe creams, and a method for producing shoe skins using the emulsions, and more specifically, shoe for preparing shoe skins. Excellent emulsification stability of dough, improved shoe skin volume feeling, shoe skin flavor stability, especially shoe skin that prevents deterioration of shoe skin flavor even when placed at room temperature or exposed to light The present invention relates to a water-in-oil emulsion for shoe and a method for producing shoe skin using the emulsion.

Claims (6)

A water-in-oil emulsion for shoe containing an oil-and-fat, water and an emulsifier, comprising at least one selected from tocopherol and rutin. The water-in-oil emulsion for shoes according to claim 1, wherein the SFC of fats and oils in the water-in-oil emulsion is in the range of 10 to 90% at 10 ° C and 1 to 75% at 20 ° C. The water-in-oil emulsion for shoes according to claim 1 or 2, which is used for exposed foods having light deterioration resistance. When producing shoe skin, the water-in-oil emulsion for shoe according to claim 1 is added to and mixed with the shoe dough raw material, or one or more selected from tocopherol and rutin are added to and mixed with the shoe dough, and thereafter A method of manufacturing shoe skin that heats shoe fabric. The method for producing shoe skin according to claim 4, which is used for exposed food having light degradation resistance. 6. A shoe confectionery comprising the shoe skin of claim 4 or 5 filled with a filling material.