JP2010220483A - Rolled filling material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rolled filling material, which is good in insertion workability, when inserted into layer-like wheat flour swollen foods such as roll-in breads, Danish pastries and croissants, and is good in flavor and texture. <P>SOLUTION: The rolled filling material, contains an oil-in-water type emulsion composition containing milk-derived protein, a fat or fatty oil having a solid fat content (SFC) of not less than 10% at 15°C, albumen, a thickener, and water as essential ingredients, wherein the content of the fat or fatty oil is 15 to 50 wt.% based on the total amount of the rolled filling material. The filling material is inserted into layer-like wheat flour swollen foods such as roll-in breads, Danish pastries and croissants. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a novel roll-in filling material. More specifically, the present invention relates to a roll-in filling material that has good folding workability and good flavor and texture when folded into a layered flour-expanded food such as roll-in bread, Danish, and croissant.

  Layered flour expanded foods such as roll-in bread, Danish, and croissants are one of the most popular foods with a unique flavor and texture. In general, roll-in margarine or a roll-in composition such as a flower sheet is used for the production of these foods. However, since the stretching and folding are repeated together with the dough, it is preferable in the working temperature range and in a wide temperature range. Excellent extensibility of the resin and shape retention that does not melt and flow out are required. That is, if the roll-in composition is not sufficiently extended, a uniform layer cannot be obtained, and roll-in margarine is kneaded into the dough when the fats and oils are melted. Adhesion occurs and a sufficient volume cannot be obtained during firing. In water-in-oil emulsified roll-in margarine, a relatively large amount of oil-soluble taste components can be added to the oil phase part, but due to restrictions such as emulsification breakage, many water-soluble taste ingredients cannot be added to the water phase part. There was a restriction in performing various flavors other than butter flavor.

  Regarding the flower sheet, Patent Document 1, Patent Document 2, Patent Document 3 and the like have been devised to improve folding workability by blending a lot of starch. There was a drawback that it was difficult to taste. Also, with regard to folding workability, if the number of folding is increased, the shape retention of the flower sheet itself will be insufficient, and it will be kneaded into the dough, resulting in a bread whose taste and texture are not clear, The number of foldings is limited, and as a result, there are drawbacks such as restrictions on the forming of bread. In addition, in order to improve the poor flavor and texture of starch, contrivances have been made by blending mainly milk protein, fat and molten salt (Patent Document 4), but browning easily occurs during baking due to a large amount of milk protein. Like the flower sheet, there was a drawback that the feeling of stickiness of bread appeared.

Japanese Patent Application Laid-Open No. 07-184528 JP-A-63-192341 JP 07-117236 A Japanese Patent Laid-Open No. 02-174629

  An object of the present invention is to provide a roll-in filling material that has good folding workability and good flavor and texture when folded into layered flour-expanded foods such as roll-in bread, Danish, and croissant. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a specific amount of milk-derived protein, fat, egg white, thickener, and water is contained in a roll-in filling material, thereby expanding layered flour. It was found that the folding workability was good when it was folded into food, and the flavor and texture were good, and the present invention was completed.

  That is, the first of the present invention is an oil-in-water emulsification containing milk-derived protein as an essential component, fat and oil having a solid fat index (SFC) at 15 ° C. of 10% or more, egg white, thickener and water. It is a composition, Comprising: It is related with the filling material for roll-ins characterized by the content of fats and oils being 15-50 weight% in the whole filling material for roll-ins. A preferred embodiment relates to the above-mentioned filling material for roll-in, wherein the content of egg white is 0.3 wt% to 1 wt% in the whole roll-in filling material in terms of the amount of protein derived from egg white. More preferably, the thickening agent is at least one selected from the group consisting of pectin, gellan gum, gelatin, locust bean gum, tamarind seed polysaccharide, carrageenan, guar gum, and xanthan gum, more preferably the above filling material for roll-in. Relates to the above-mentioned filling material for roll-in, wherein the addition amount of the thickener is 0.05 to 5% by weight in the entire filling material for roll-in.

  According to the present invention, it is possible to provide a filling material for roll-in that has good folding workability and good flavor and texture when folded into layered wheat flour expanded foods such as roll-in bread, Danish, and croissant. .

  Hereinafter, the present invention will be described in more detail. The filling material for roll-in of the present invention mainly contains edible fats and oils, containing oil-soluble emulsifiers as necessary, and mainly water, milk-derived protein, egg white, and thickener. And an oil-in-water emulsion composition comprising an aqueous phase portion containing dextrin, starches, other dairy products, flavoring agents, sugars and the like as necessary.

  Oils and fats that can be used in the present invention are not particularly limited as long as they are edible, but vegetable oils such as rapeseed oil, corn oil, olive oil, palm oil, sunflower oil, safflower oil, soybean oil, canola oil, beef tallow, lard Various processed oils such as animal oils such as fish oil, cacao butter and milk, hydrogenated hydrogenated oils, transesterified oils and fractionated oils can be used, and at least one of them can be used. Moreover, although milk fat is contained also in the fresh cream, whole milk powder, etc. which are added as protein derived from milk, it is not included in the fat of an oil phase part. It is preferable that the solid fat index (SFC) at 15 ° C. of the fat is 10% to 80%. If it is less than 10%, it is difficult to obtain the hardness required for folding work, and workability may be adversely affected. On the other hand, if it is more than 80%, the extensibility at the time of folding may be deteriorated, or the texture of bread may be adversely affected. Here, the solid fat index (SFC) was measured in accordance with a general method by normal pulse NMR.

  The content of the oil / fat is preferably in the range of 15 to 50% by weight in the entire roll-in filling material. If the content is less than 15% by weight, the smooth texture and folding workability may be adversely affected. On the other hand, when the content is more than 50% by weight, there may be adverse effects such as a marked increase in viscosity at the time of production or an oil-separated state that cannot be produced.

  Proteins derived from milk that can be used in the present invention are not particularly limited, but are milk powder, skim milk powder, milk casein, rennet casein, acid casein, buttermilk obtained from milk such as cow's milk, goat's milk, and sheep milk. Concentrated milk, defatted concentrated milk, fresh cream, cream cheese, etc. made from proteins such as powder, total milk protein, whey protein (WPC, WPI), and goat milk, sheep milk, and milk The contained protein can be illustrated and at least one of these can be used. The amount of milk-derived protein added is naturally different depending on the type of milk-derived protein to be used, but is preferably 0.3% by weight to 10% by weight in the whole roll-in filling material. If the addition amount is less than 0.3% by weight, the emulsification may become unstable or the flavor may be impaired. If it is more than 10% by weight, adverse effects such as a textured texture may occur.

  Examples of egg whites that can be used in the present invention include raw egg whites containing water, frozen products thereof, concentrated or spray-dried products, and the like, and at least one of them can be used. The amount of egg white added is preferably 0.05% by weight to 1% by weight, more preferably 0.3% by weight to 1% by weight, and more preferably 0.4% by weight in terms of the amount of protein derived from egg white. % To 1% by weight is more preferable, and 0.7 to 1% by weight is more preferable. When the addition amount is less than 0.05% by weight, folding workability may be deteriorated when folded into a dough for puffed layered flour. When the amount is more than 1% by weight, the roll-in filling material becomes hard and brittle, and there are cases in which adverse effects such as not being uniformly stretched with the fabric when folded are caused. Although whole eggs can be used, if too much egg yolk is contained, the emulsion stability may be deteriorated, and the amount used is preferably 4% by weight or less in the whole roll-in filling material.

  The thickener that can be used in the present invention is not particularly limited, but carrageenan, pectin, agar, gellan gum, gelatin, xanthan gum, locust bean gum, guar gum, gum arabic, native gellan gum, glucomannan, tara gum, pullulan. Tamarind seed polysaccharide, tragacanth gum, karaya gum and the like can be exemplified, and at least one of these can be used. The content of the thickener naturally varies depending on the type of the thickener used, but is preferably in the range of 0.02 wt% to 10 wt% in the entire roll-in filling material. When the content is less than 0.02% by weight, the shape retaining property is deteriorated and the folding workability may be adversely affected. On the other hand, when the content is more than 10% by weight, the viscosity may be remarkably increased during production, or a flavor peculiar to a thickener may be produced, resulting in an adverse effect. More preferably, the thickener is at least one selected from pectin, gellan gum, gelatin, locust bean gum, tamarind seed polysaccharide, carrageenan, guar gum, and xanthan gum, and the content thereof is 0 in the whole roll-in filling material. More preferably, it is in the range of 0.05% to 5% by weight.

  In addition, as raw materials that can optionally be used in the water phase part of the roll-in filling material of the present invention, dextrin, starches, sugars, dairy products, various flavoring materials, flavors, western liquor, various natural or synthetic colorants, etc. You can add them. As long as the flavor is not greatly reduced, the addition of an emulsifier is not particularly troublesome, and various preservatives and antibacterial agents may be used in combination for improving the shelf life.

  A production example of the filling material for roll-in of the present invention is illustrated below. First, add water, milk-derived protein, thickener, and if necessary, dextrins, starches, other dairy products, flavoring agents, saccharides, and other ingredients, and then add fats and oils. Stir and pre-emulsify. When adding fats and oils, it is preferable to adjust the temperature beforehand so that the solid fats are dissolved. After homogenizing with a homogenizer or the like by a conventional method, sterilization cooling is performed under general conditions using a heating and cooling device or the like. Thereafter, the roll-in filling material of the present invention can be obtained by molding with a molding machine to form a sheet or extruding from a nozzle with a predetermined thickness.

  The use of the filling material for roll-in of the present invention is not particularly limited, but it is used for folding into roll-up bread, Danish, croissant and other layered wheat flour foods.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Production of bread by Danish manufacturing method>
In accordance with the Danish formulation in Table 1, all the ingredients other than shortening were placed in a mixer ball and mixed at low speed for 2 minutes and medium high speed for 3 minutes. This was shortened and mixed for 2 minutes at low speed and 5 minutes at medium and high speed. The dough kneading temperature was 25 ° C. After taking the floor time for 30 minutes, the dough was put in a 1 ° C. constant temperature bath and the retard was taken for 4 hours. Using 25 parts of the roll-in filling material obtained in the examples and comparative examples for 100 parts of the dough, stacking, folding once, and laying overnight in a constant temperature bath at 1 ° C. to remove the intermediate retard . After the intermediate retard, it was folded once and stretched with a sheeter to form a snake shape. After putting it in a 35 ° C. proofer for 50 minutes, it was baked in an oven at 200 ° C. for 10 minutes to obtain a Danish.

<Food texture evaluation method for folded bread>
The Danish bread produced by the above method was sampled by five experienced panelists, evaluated according to the following four criteria, and the results were collected. The evaluation criteria are as follows. A: Smooth and melted in the mouth, very good, O: Smooth and good in the mouth, Δ: Smooth or slightly melted in the mouth, X: Smooth and melted in the mouth

<Flavor evaluation method for folded bread>
The Danish bread produced by the above method was sampled by five experienced panelists, evaluated according to the following four criteria, and the results were collected. The evaluation criteria are as follows. ◎: Flavor is very good, ○: Flavor is good, Δ: Flavor is faint and slightly bad, X: Flavor is bad.

<Folding workability evaluation method>
When the Danish bread was produced by the above method, it was evaluated whether it could be worked without problems by folding into eight. The evaluation criteria are as follows. ◎: Can be folded without any problem, ◯: Can be folded with almost no problem, △: Slightly difficult to fold, ×: Cannot be folded. The dough composition used is as shown in Table 1.

Example 1
According to the composition in Table 2, a roll-in filling material was obtained as follows. The temperature was raised to 50 ° C. while stirring and mixing so that the raw material of the aqueous phase portion was uniform, and the oil phase portion was added to the aqueous phase portion and stirred. Thereafter, homogenization was performed using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.) at a pressure of 5 MPa. The obtained emulsified liquid was sterilized at a heating temperature of 110 ° C. for 2 minutes with a Concer scraper-type heat exchanger (manufactured by Alfa Laval), then cooled to 80 ° C. and filled and packaged in a sheet form. Then, it cooled with 5 degreeC cold water, and the filling material for roll-ins was obtained. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Example 2)
According to the formulation in Table 2, except that 0.1 parts of dried egg white powder was changed to 8 parts of raw egg white, 0.1 parts of locust bean gum was changed to 0.08 parts of native gellan gum, and the water content was changed to 42.92 parts. A roll-in filling material was obtained in the same manner as in Example 1. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

Example 3
A filling material for roll-in was obtained in the same manner as in Example 1 except that 0.1 part of locust bean gum was changed to 4 parts of gelatin and the water content was changed to 46.9 parts according to the composition shown in Table 2. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

Example 4
According to the composition of Table 2, 0.1 parts of dry egg white powder was changed to 8 parts of raw egg white, 0.1 part of locust bean gum was changed to 1 part of guar gum and 0.05 part of native gellan gum, and the water content was changed to 41.95 parts. Except for the above, a filling material for roll-in was obtained in the same manner as in Example 1. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Comparative Example 1)
A roll-in filling material was obtained in the same manner as in Example 1 except that the dried egg white powder was not added and the water content was changed to 50.9 parts according to the formulation shown in Table 2. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Comparative Example 2)
According to the formulation of Table 2, the same procedure as in Example 1 was performed except that dry egg white powder was not added, 0.1 parts of locust bean gum was changed to 0.08 parts of native gellan gum, and the water content was changed to 50.92 parts. A roll-in filling material was obtained. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Comparative Example 3)
According to the composition of Table 2, the same procedure as in Example 1 was carried out except that the dried egg white powder was not added, the water content was changed to 60.9 parts, the rapeseed oil content was changed to 5 parts, and the hardened soybean oil content was changed to 5 parts. A roll-in filling material was obtained. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Comparative Example 4)
In accordance with the composition of Table 2, Examples were carried out except that dry egg white powder was not added, granulated sugar was changed to 12 parts, water content was changed to 28.9 parts, rapeseed oil content was changed to 30 parts, and cured soybean oil was changed to 25 parts. Although the production of a roll-in filling material was attempted in the same manner as in No. 1, since the emulsification was broken and oil was separated during heat sterilization, a roll-in filling material for evaluation could not be obtained.

(Comparative Example 5)
According to the composition of Table 2, a roll was made in the same manner as in Example 1 except that the dried egg white powder was not added, the water content was changed to 50.9 parts, and further to palm fractionated oil U parts instead of hardened soybean oil. An in-filling material was obtained. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

(Comparative Example 6)
A roll-in filling material was obtained in the same manner as in Example 1 except that the dried egg white powder and locust bean gum were not added and the water content was changed to 51.0 parts according to the formulation in Table 2. The bread which folded the obtained filling material for roll-ins was produced, the folding workability | operativity in that case, bread flavor, and food texture were evaluated, and the evaluation result was put together in Table 2.

Claims (4)

An oil-in-water emulsified composition containing protein derived from milk as essential components, fat and oil having a solid fat index (SFC) at 15 ° C. of 10% or more, egg white, thickener and water, containing fat and oil A roll-in filling material, characterized in that the amount is 15 to 50% by weight in the whole roll-in filling material. 2. The roll-in filling material according to claim 1, wherein the content of egg white is 0.3 wt% to 1 wt% in the whole roll-in filling material in terms of the amount of protein derived from egg white. The roll-in filling material according to claim 1 or 2, wherein the thickener is at least one selected from the group consisting of pectin, gellan gum, gelatin, locust bean gum, tamarind seed polysaccharide, carrageenan, guar gum, and xanthan gum. The filling material for roll-in according to any one of claims 1 to 3, wherein the addition amount of the thickener is 0.05 to 5% by weight in the entire filling material for roll-in.
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