JP2009124970A - Water-in-oil emulsified substance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide water-in-oil emulsified substance which suppresses loss in flavor, during the production process of confectionery/bread so as to maintain favorable lingering baking scent, and to provide confectionery/bread which has proper lingering baking scent, using the emulsified substance. <P>SOLUTION: The water-in-oil emulsified substance, as a first invention, contains octenylsuccinic acid-modified starch in its water phase. Another version of the water-in-oil emulsified substance, as a second invention, contains 0.02-50 wt.% of octenylsuccinic acid-modified starch in its water phase. The confectionery or bread, as a third invention, is obtained by using the water-in-oil emulsified substance. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

    The present invention relates to a water-in-oil emulsion mainly used for the production of confectionery and breads.

Conventionally, water-in-oil emulsions typified by margarine are blended with dairy products, fragrances, flavoring materials and the like for the purpose of imparting flavor. However, when this is used for confectionery / bread dough, the flavor of the material is often lost due to heating in the baking process. In addition, if an unnecessarily large amount of raw material is used in consideration of the disappearance of the flavor, it becomes very expensive and may adversely affect the physical properties of the water-in-oil emulsion.
Patent Document 1 (Japanese Patent Application Laid-Open No. 10-28527) discloses that a product having a good unburned flavor can be obtained by using a multiple emulsion composition containing a water-soluble fragrance or a water-soluble taste material in the multiple emulsion type internal phase. Is disclosed.
On the other hand, the octenyl succinic acid starch used in the present invention is used in oil-in-water emulsions as disclosed in Patent Document 2 (Japanese Patent Laid-Open No. 2007-129961) and Patent Document 3 (Japanese Patent Laid-Open No. 2005-304327). Improvement effects on physical properties and texture such as anti-aging are recognized.
However, none is used in a water-in-oil emulsion composition, and there is no disclosure or suggestion that octenyl succinic acid starch has an effect of suppressing the disappearance of flavor.
Japanese Patent Laid-Open No. 10-28527 JP 2007-129961 A JP 2005-304327 A

    An object of the present invention is to provide a water-in-oil emulsion that suppresses the loss of flavor during the production process of confectionery, breads, etc., and enables a baked residue with a good flavor.

As a result of intensive studies, the present inventors have obtained the knowledge that the above problems can be solved by using octenyl succinic acid starch, and have completed the present invention.
That is, 1 of the present invention is a water-in-oil emulsion containing octenyl succinic acid starch in an aqueous phase. 2 of the present invention is the water-in-oil emulsion according to 1, wherein the content of octenyl succinic acid starch is 0.02 to 50% by weight in the aqueous phase. 3 of the present invention is a confectionery or bread using the water-in-oil emulsion described in 2. Is the main point.

    The water-in-oil emulsion containing the octenyl succinic acid starch of the present invention in the aqueous phase is one in which the disappearance of the flavor due to baking is suppressed, and by using this, a sponge, bread, and Danish with a good unbaked flavor Confectionery and bread can be manufactured.

The water-in-oil emulsion of the present invention contains octenyl succinic acid starch in the aqueous phase.
The water-in-oil emulsion of the present invention can be produced by a general method for producing a water-in-oil emulsion.

    Oils and fats used in the water-in-oil emulsion of the present invention are not particularly limited as long as they are edible oils and fats, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, Examples include vegetable oils such as olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil The above fats and oils can be used alone or as a mixed oil or processed oils and fats subjected to their extreme curing, fractionation, transesterification and the like.

    The ratio of the oil phase of the water-in-oil emulsion composition of the present invention is the same as the ratio of the oil phase of a general water-in-oil emulsion composition, 30 to 99% by weight, preferably 50 to 98% by weight, Preferably it is good to mix | blend in the ratio of 70 to 95 weight%. If it is less than 30% by weight, it becomes difficult to obtain a stable water-in-oil emulsion composition. However, it should be noted that if it exceeds 99% by weight, it will be difficult to dissolve the octenyl succinic acid starch for obtaining the effect.

    The amount of water in the water phase is not significantly different from the water phase of a general water-in-oil emulsion composition as long as the water content is enough to dissolve the octenyl succinic acid starch. As the aqueous phase, those usually used when producing a water-in-oil emulsion composition, for example, skim milk powder, salt, flavoring agent, emulsifier and the like can be used.

    The aqueous phase contains octenyl succinic acid starch, preferably 0.02 to 50% by weight, more preferably 0.05 to 30% by weight in the aqueous phase. More preferably, 0.1 to 10% by weight is contained. If it is less than 0.02% by weight, the effect of suppressing the disappearance of flavor due to baking is poor, and if it exceeds 50% by weight, the structure of the water-in-oil emulsion is affected. The octenyl succinic acid starch is a succinic acid starch obtained by acting octenyl succinic anhydride on starch. The octenyl succinic acid starch has a hot water soluble type and a cold water soluble type depending on the reaction mode and the treatment method.

    In the present invention, substantially the same effect can be exhibited regardless of whether a hot water soluble type or a cold water soluble type is used.

The water-in-oil emulsion can be produced by a known method. For example, octenyl succinic acid starch is dissolved in water and mixed with other aqueous phase ingredients such as milk ingredients, flavoring agents, and fragrances to prepare an aqueous phase, and this and the oil phase are stirred and mixed with a propeller or homomixer, etc. After the emulsion is prepared, it can be obtained by cooling using a conventionally known kneader such as a botator or a combinator.
If the octenyl succinic acid starch can be uniformly contained in the aqueous phase, it does not necessarily have to be added to the aqueous phase during the preparation of the aqueous phase in the production process of the water-in-oil emulsion. It may be mixed and dispersed.

    In producing the water-in-oil emulsion of the present invention, sucrose sugar fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, which have been conventionally used, Synthetic emulsifiers such as various organic acid monoglycerides such as tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, malic acid monoglyceride, etc. may or may not be used. . When these synthetic emulsifiers are used, a water-in-oil emulsion can be easily obtained.

Examples of flavoring materials include butter, cream, whole milk powder, skimmed milk powder, whey powder, and other dairy products, chocolate, cocoa, cocoa powder, and flavors include butter, milk, chocolate, and vanilla. Etc. can be enumerated.
The water-in-oil emulsion of the present invention obtained as described above is one in which the disappearance of the flavor due to baking is suppressed, and by using this for the dough, a sponge, bread, It can produce confectionery and bread such as Danish.

    Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In particular, it goes without saying that the addition order of the additives or the emulsification order such as adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. In the examples, parts and% mean weight basis.

Example 1
In accordance with the formulation shown in Example 1 of Table 1, water, Emulster 30 # A (Octenyl succinic acid starch product name, manufactured by Matsutani Chemical Industry Co., Ltd.), skim milk powder, flavor, and aqueous phase prepared by adding and mixing with soybean oil and soybean oil After adding and mixing lecithin and Emulsy MS to the oil phase prepared by heating to 50 ° C. and mixing and stirring, the mixture was quenched and kneaded with a combinator, extruded into a sheet shape, molded into a 10 mm thick roll-in oil A water-type emulsion composition was obtained. Using this water-in-oil emulsified composition, a croissant was produced by the following formulation and production method. The octenyl succinic acid starch was 1.4% in the aqueous phase.
Prepare the dough by kneading croissant dough ingredients (100 parts flour, 6 parts sugar, 2 parts salt, 4 parts skim milk, 5 parts shortening, 5 parts yeast, 54 parts yeast food) (low speed 5 minutes, medium speed 5 minutes) The mixture was fermented for 60 minutes in a chamber at 28 ° C. and 75% humidity and then retarded for 60 minutes in a freezer at −18 ° C. The above-mentioned water-in-oil emulsion (50 parts) was folded into this, three-folded once with a reverse sheeter, and then retarded for 45 minutes with a -7 ° C freezer. Then, the dough thickness was extended to 4 mm with a reverse sheeter, 55 g was molded, fermented in a chamber at 35 ° C. and 75% humidity for 60 minutes, and then baked in an oven at 210 ° C. for 17 minutes to obtain a croissant. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Example 2)
The water-in-oil emulsion composition was obtained in the same manner as in Example 1 except that 0.1 part of Emulster 30A of Example 1 was changed to 1 part (6.6 parts% in the aqueous phase). Using this water-in-oil emulsion composition, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Example 3)
The water-in-oil emulsion composition was obtained in the same manner as in Example 1 except that 0.1 part of Emulster 30A in Example 1 was changed to 0.01 part (0.07% in the aqueous phase). Using this water-in-oil emulsion composition, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with five panelists, the number of people who answered that the unbaked flavor was strong was four, which was good.

Example 4
A water-in-oil emulsion composition was obtained in the same manner as in Example 1, except that 5 parts of skimmed milk powder of Example 1 was changed to 5 parts of butter. Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Example 5)
A water-in-oil emulsion composition was obtained in the same manner as in Example 1, except that 5 parts of skimmed milk powder of Example 1 was changed to 5 parts of chocolate. Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Example 6)
A water-in-oil emulsion composition was obtained in the same manner as in Example 1, except that 0.2 part of the fragrance (oil-soluble) in Example 1 was changed to 0.2 part of fragrance (water-soluble). Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Example 7)
A water-in-oil emulsion composition was obtained in the same manner as in Example 1, except that 0.2 part of the fragrance (oil-soluble) in Example 1 was changed to 0.2 part of the fragrance (emulsification type). Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, 5 people answered that the unbaked flavor was strong, and 5 people were good.

(Comparative Example 1)
A water-in-oil emulsion was obtained in the same manner as in Example 1, except that 0.1 part of Emulster 30 # A in Example 1 was changed to 0 part. Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, there were no people who answered that the unbaked flavor was strong, and the disappearance of the flavor due to baking was great.

(Comparative Example 2)
Emulster 30 # A of Example 1 0.1 part was changed to 18 parts (57.3% in the aqueous phase) to obtain a water-in-oil emulsion in the same manner as in Example 1, but the structure was poor and stable. A water-in-oil emulsion composition could not be obtained. Therefore, croissants using this could not be evaluated.

(Comparative Example 3)
The water-in-oil emulsion was obtained in the same manner as in Example 1 except that 0.1 part of Emulster 30 # A in Example 1 was changed to 0.001 part (0.01% in the aqueous phase). Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, there were no people who answered that the unbaked flavor was strong, and the disappearance of the flavor due to baking was great.

(Comparative Example 4)
Emulster 30 # A 0.2 in Example 1 was changed to 0.2 part of corn starch, and the fragrance was changed to 0.2 part to obtain a water-in-oil emulsion. Using this water-in-oil emulsion, a croissant was obtained in the same manner as in Example 1. As a result of sensory evaluation with 5 panelists, there were no people who answered that the unbaked flavor was strong, and the disappearance of the flavor due to baking was great.

  The water-in-oil emulsions of Examples 1 to 7 and Comparative Examples 1, 3, and 4 were all molded into a sheet. Comparative Example 2 could be molded into a sheet, but the structure was poor and could not be used.

  The present invention relates to a method for producing a confectionery / bread having good flavor using a water-in-oil emulsion using octenyl succinic acid starch.

Claims (3)

A water-in-oil emulsion containing octenyl succinic acid starch in the aqueous phase. The water-in-oil emulsion according to claim 1, wherein the content of octenyl succinic acid starch is 0.02 to 50% by weight in the aqueous phase. A confectionery or bread using the water-in-oil emulsion according to claim 2.