JP2011115103A - Sheet-shaped water-in-oil type emulsified oil-and-fat composition and laminar swelled food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sheet-shaped water-in-oil type emulsified oil-and-fat composition having a reduced trans acid content, providing good operability of enabling the folding in a wide temperature range, and having good meltability in the mouth, and to provide a laminar swelled food using the composition. <P>SOLUTION: The laminar swelled food is made by using the sheet-shaped water-in-oil type emulsified oil-and-fat composition which contains 25-65 wt.% of a soft oil having ≤5% of a solid fat content at 10°C, and 5-35 wt.% of an oil-and-fat having 47-55°C of the melting point measured while raising the temperature, and in which the content of the trans acid is ≤3 wt.%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a sheet-like water-in-oil emulsified oil and fat composition and a layered expanded food produced using the same.

  Layered puffed foods such as croissants, Danish and pies are one of the most popular foods due to their unique texture. For the production of these foods, roll-in margarine or puff pastry, a sheet-like processed oil and fat processed food, the dough and fat are stretched and folded (roll-in) repeatedly, and the folded dough is baked. By doing so, a light and crisp texture can be obtained. When folding the dough and fats and oils, it is necessary for the fats and oils to stretch as well as the dough. A clean layer cannot be obtained, resulting in a product with a poor texture. On the other hand, even if the oil is too soft, the oil will protrude from between the dough when folded, and as with the hard case, a sufficiently clean layer will not be obtained and the texture will be poor. Therefore, the fats and oils for producing such layered puffed foods are required to have stretchability and low physical properties similar to dough, and to ensure plasticity over a wide temperature range, Indispensable for production. In general, various sheet-type processed foods and fats used for layered puffed foods have been studied in order to satisfy the required physical properties.

  For example, it is a random transesterified oil composed of 50% by weight of a high melting point part of palm oil fractionated oil and 50% by weight of a low melting point part of palm kernel oil, 42.1% by weight of saturated fatty acid having 16 carbon atoms and 18 carbon atoms. An oil and fat composition having a saturated fatty acid content of 3.9% by weight is disclosed (Patent Document 1). However, since the content of the saturated fatty acid having 16 carbon atoms is high, crystallization during the production of the plastic oil composition for folding is insufficient, and the plastic oil for folding becomes soft and does not become a solid sheet molded state. In addition, sufficient plasticity cannot be obtained in a wide temperature range, and it does not stretch in the low temperature range in the same manner as the fabric, resulting in poor extensibility.

  Moreover, palm oil fractionation middle melting | fusing point fractionation oil is contained in 10-85 weight% in an oil phase, SFC of an oil phase is 51 or more at 10 degreeC, and 10 or less at 30 degreeC, The water-in-oil type emulsion in 10 degreeC A plastic water-in-oil emulsion having a hardness of 5000 g or more (using a plunger having a diameter of 10 mm) in terms of rheometer value is disclosed (Patent Document 2). However, when the temperature of the plastic water-in-oil emulsion when folded into a layered puffed food is low, such as 10 ° C. or less, the layered puffed food is not sufficiently stretched, so that fats and oils are unevenly distributed in the dough. The doughs are united with each other, and finally a clean layer cannot be obtained, resulting in a product with a poor texture.

  Furthermore, a water-in-oil plastic emulsion using an extremely hardened oil of fish oil has been disclosed (Patent Document 3). However, the emulsion contains an extremely hardened oil having a high melting point, which causes a sense of waxiness and dissolves in the mouth. Will be bad.

JP 2001-262181 A JP 2009-207444 A JP-A-9-143490

  As described above, the water-in-oil plastic oil emulsions obtained so far are insufficient in stretchability and waist strength over a wide temperature range, and in addition to good melting in the mouth. Recently, there has been a report that transacid, which is almost non-naturally occurring, increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. It is becoming important.

  Accordingly, an object of the present invention is to provide a sheet-like water-in-oil emulsified oil / fat composition having a reduced trans acid content, capable of being folded in a wide temperature range, and having good mouth melting, and a layered puffed food using the same. Is to provide.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a sheet containing a specific amount of soft oil and oil having a rising melting point of 47 ° C to 55 ° C in the entire sheet-like water-in-oil emulsified oil / fat composition. The water-in-oil emulsified oil and fat composition has been found to have good workability that can be folded in a wide temperature range and good meltability after reducing the trans acid content to 3% by weight or less. The invention has been completed.

  That is, in the first aspect of the present invention, 25 to 65% by weight of a soft oil having a solid fat content of 5% or less at 10 ° C. and a rising melting point of 47 ° C. to 55 ° C. It is related with the sheet-like water-in-oil emulsified oil-fat composition whose oil-and-fat is 5 to 35 weight% and whose trans acid content is 3 weight% or less. A preferred embodiment relates to the above-described sheet-in-water-in-oil emulsified oil / fat composition, wherein the oil / fat having a rising melting point of 47 ° C. to 55 ° C. has undergone at least a transesterification step. More preferably, the solid fat content of the soft oil is 1% or less at 0 ° C., and more preferably in the whole sheet-like water-in-oil emulsified oil-fat composition, more preferably Further, the present invention relates to the above sheet-like water-in-oil emulsified fat composition having a water content of 10 to 50% by weight and an oil content of 90 to 50% by weight. The second of the present invention relates to a layered puffed food obtained by using the above sheet-like water-in-oil emulsified fat composition in a dough.

  According to the present invention, a sheet-like water-in-oil emulsified oil / fat composition having reduced trans acid content and capable of being folded in a wide temperature range and having good mouth-melting properties and a layered puffed food using the same are provided. can do.

  Hereinafter, the present invention will be described in more detail. The sheet-like water-in-oil emulsified oil / fat composition of the present invention comprises 25 to 65% by weight of a soft oil having a solid fat content of 5% or less at 10 ° C. and a rising melting point of 47 ° C. to 55 ° C. 5 to 35% by weight, and the trans acid content is 3% by weight or less.

  The soft oil of the present invention is a fat having a solid fat content (SFC) at 10 ° C. of 5% or less, and examples thereof include animal or plant-derived fats and oils. In addition, oils and fats that have been subjected to a separation process and a transesterification process using them as raw materials, and further subjected to slight hydrogenation treatment if the trans acid content in the final sheet-like water-in-oil emulsified fat composition does not exceed 3% by weight. Can also be illustrated. The soft oil preferably has a solid fat content at 0 ° C. of 1% or less, and examples thereof include liquid oils such as rapeseed oil, corn oil, and soybean oil.

  The content of the soft oil is preferably 25 to 65% by weight, more preferably 35 to 55% by weight, and still more preferably 37 to 43% by weight in the entire sheet-like water-in-oil emulsified oil / fat composition. If it is less than 25% by weight, the sheet-like water-in-oil emulsified oil / fat composition becomes too hard and does not follow the elongation of the layered puffed food when folded, so that the oil / fat is unevenly distributed in the dough and the dough is united. In the end, a clean layer may not be obtained, resulting in a product with a poor texture. If it is more than 65% by weight, it will not be a firm sheet, but will be kneaded into the layered puffed food at the time of folding, and the texture may be similarly deteriorated.

  If the rising melting point of this invention is 47 to 55 degreeC, as long as it is edible, there will be no other limitation, As for this melting | fusing point, 47 to 52 degreeC is preferable. When the temperature is lower than 47 ° C, it may be difficult to produce a stable layered expanded food at a wide range of working temperatures. When the temperature is higher than 55 ° C, the texture of the layered expanded food becomes waxy and the mouth melt may be deteriorated. Examples of the types of fats and oils include animal or plant-derived fats and oils. In addition, oils and fats that have been subjected to a separation process and a transesterification process using them as raw materials, and further subjected to slight hydrogenation treatment if the trans acid content in the final sheet-like water-in-oil emulsified fat composition does not exceed 3% by weight. Can also be illustrated. Of the oils and fats, those that have undergone a transesterification step are preferred because the changes over time of the water-in-oil emulsified oil and fat composition in sheet form can be suppressed.

  The content of the oil having a rising melting point of 47 ° C. to 55 ° C. is preferably 5 to 35% by weight, more preferably 10 to 30% by weight, and more preferably 23 to 28% by weight in the whole sheet-like water-in-oil emulsified oil / fat composition. % Is more preferable. If it is less than 5% by weight, the extensibility deteriorates at a high temperature range when the extensibility is low and the extensibility is low at the high temperature range. In some cases, the extensibility in a wide temperature range cannot be maintained. If it is more than 35% by weight, the sheet-in-water water-in-oil emulsified oil / fat composition may become too hard to uniformly extend.

  In the sheet-like water-in-oil emulsified oil / fat composition of the present invention, it is preferable to contain 18 to 43% by weight of an oil having an elevated melting point of 30 to 46 ° C., and an oil or fat having an elevated melting point of 37 to 43 ° C. It is preferable to contain 38 weight%. When the fats and oils are contained in the above range, a composition that exhibits the effect of the present application can be easily assembled.

  The trans acid content in the sheet-like water-in-oil emulsified oil / fat composition of the present invention is preferably 3% by weight or less from the viewpoint of not increasing the LDL / HDL cholesterol ratio in plasma.

  The water content of the sheet-like water-in-oil emulsified fat composition of the present invention is preferably 10 to 50% by weight in the entire sheet-like water-in-oil emulsified fat composition. If the amount is less than 10% by weight, the texture peculiar to the layered swollen food may be difficult to obtain. If the amount is more than 50% by weight, water separation occurs at the time of manufacture, so that it is difficult to obtain a sheet-like water-in-oil emulsified fat composition. There is a case.

  The manufacturing method of the sheet-like water-in-oil emulsion oil-fat composition of this invention is illustrated below. According to a conventional method, the oil phase components are heated and mixed, and then an emulsifier and the like are added and adjusted as necessary. Next, the water phase component is separately adjusted and added to the oil phase, and emulsified and dispersed with a stirrer or the like. Then, it can shape | mold into a sheet form by stirring and cooling using well-known apparatuses, such as a combinator, and extruding from a nozzle etc.

  The obtained sheet-like water-in-oil emulsified oil / fat composition is used for croissants, Danish, pie and the like. There are various shapes such as a sheet shape, stick shape, dice shape and strip shape depending on the production method of the layered wheat flour expanded food, but all are to obtain the layered expanded food.

  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.

<Roll-in workability evaluation>
When the Danish bread was produced using the sheet-like water-in-oil emulsified oil / fat composition obtained in Examples 1 to 6 and Comparative Examples 1 to 3, the temperature was adjusted to 5 and 20 ° C. The workability of folding the emulsified oil / fat composition was evaluated by five trained panelists and the results were summarized. The evaluation criteria at that time were as follows. A: Elongation of the sheet-like water-in-oil emulsified oil / fat composition was very good, B: Elongation of the sheet-like water-in-oil emulsified oil / fat composition was good, Δ: Sheet-like water-in-oil type The elongation of the emulsified oil / fat composition was slightly inferior, x: The elongation of the sheet-in-water water-in-oil emulsified oil / fat composition was remarkably inferior.

<Soluble sensory evaluation of layered puffed food>
The Danish bread produced using the sheet-like water-in-oil emulsified oil / fat compositions obtained in Examples 1 to 7 and Comparative Examples 1 to 3 was sensory-evaluated by five trained panelists, and the results were aggregated. did. The evaluation criteria at that time were as follows. A: Melting in the mouth was very good, B: Melting in the mouth was good, B: Melting in the mouth was slightly inferior, X: Melting in the mouth was remarkably inferior.

(Example 1) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 1 According to the formulation shown in Table 1, all raw materials of the oil phase part were heated and dissolved and mixed to prepare the oil phase part. Thereafter, all the raw materials were similarly heated and dissolved in the aqueous phase part to prepare the aqueous phase part. Subsequently, the prepared aqueous phase part was added and mixed with stirring to the oil phase part, and sterilized at 80 ° C. for 10 minutes. After that, it is cooled and kneaded with a scraping-type tubular cooling kneader as usual, and the opening is continuously extruded using a molding nozzle having a height of 10 mm and a width of 230 mm, and a sheet-like water-in-oil emulsified fat Composition 1 was obtained.

(Example 2) Preparation of sheet-like water-in-oil emulsified oil / fat composition 2 According to the formulation shown in Table 1, except for changing the amount, sheet-like water-in-oil emulsified oil / fat is used. Composition 2 was obtained.

(Example 3) Production of sheet-in-water water-in-oil emulsified oil / fat composition 3 According to the formulation shown in Table 1, the types and amounts of oils with an ascending melting point of 47 to 55 ° C, oils and fats with an ascending melting point of 46 ° C or less, and softness A sheet-in-oil-in-water emulsified oil / fat composition 3 was obtained in the same manner as in Example 1 except that the oil type and blending amount were changed.

(Example 4) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 4 According to the formulation shown in Table 1, the types and amounts of oils having an ascending melting point of 47 to 55 ° C, oils and fats having an ascending melting point of 46 ° C or less, and softness A sheet-like water-in-oil emulsified oil / fat composition 4 was obtained in the same manner as in Example 1 except that the oil type and blending amount were changed.

(Example 5) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 5 According to the formulation shown in Table 1, the types and amounts of oils having an ascending melting point of 47 to 55 ° C, oils and fats having an ascending melting point of 46 ° C or less, and softness A sheet-in-oil-in-water emulsified oil / fat composition 5 was obtained in the same manner as in Example 1 except that the oil type and blending amount were changed.

(Example 6) Production of sheet-in-water water-in-oil emulsified oil / fat composition 6 According to the formulation shown in Example 6 of Table 1, the types and amounts of oils having an ascending melting point of 47 to 55 ° C, oils and fats having an ascending melting point of 46 ° C or less A sheet-like water-in-oil emulsified oil / fat composition 6 was obtained in the same manner as in Example 1 except that the blending amount and the soft oil type and blending amount were changed.

(Example 7) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 7 According to the formulation shown in Example 7 in Table 1, the types and amounts of oils with an ascending melting point of 47 to 55 ° C and oils with an ascending melting point of 46 ° C or less. A sheet-in-oil-in-water emulsified oil / fat composition 7 was obtained in the same manner as in Example 1 except that the blending amount and the soft oil type and blending amount were changed.

(Comparative example 1) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 8 According to the formulation shown in Table 1, 5 parts by weight of palm kernel extremely hardened oil (increased melting point: 58 ° C) as oil / fat oil and fat, fish extreme In the same manner as in Example 1 except that 20 parts by weight of hardened oil (rising melting point: 56 ° C.) and 75 parts by weight of palm oil low melting point fractionated oil were used, Obtained.

(Comparative example 2) Preparation of sheet-like water-in-oil emulsified oil / fat composition 9 According to the formulation shown in Table 1, 35 parts by weight of palm oil transesterified oil (increased melting point: 46 ° C) as oil in oil phase part, palm A sheet-like water-in-oil emulsified oil / fat composition in the same manner as in Example 1 except that 50 parts by weight of medium-melting fraction oil (rising melting point: 30 ° C.) and 15 parts by weight of palm oil low-melting fractionation oil were used. 9 was obtained.

(Comparative example 3) Preparation of sheet-in-water water-in-oil emulsified oil / fat composition 10 According to the formulation shown in Table 1, 40 parts by weight of palm stearin transesterified oil (increased melting point: 52 ° C) as oil in the oil phase part, palm In the same manner as in Example 1, except that 20 parts by weight of transesterified oil (increased melting point: 40 ° C.) of 40 parts by weight of nuclear oil and 60 parts of lard and 40 parts by weight of rapeseed oil were used. The emulsified oil / fat composition 10 was obtained.

(Examples 8 to 14 and Comparative Examples 4 to 6) Preparation of Danish bread Using the water-in-oil emulsified oil-fat compositions 1 to 10 in sheet form, according to the Danish bread dough composition shown in Table 2, all materials other than shortening were added to the mixer balls. Put in, mix for 2 minutes on low speed, 3 minutes on medium speed. 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 100 parts of the dough, 25 parts of the sheet-like water-in-oil emulsified oil / fat composition obtained in Examples / Comparative Examples are used, overlaid, folded once and left overnight in a thermostatic bath at 1 ° C. I took an 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 bread. At that time, folding workability was evaluated. Moreover, sensory evaluation was performed about the food texture of the obtained Danish bread, and those results were put together in Table 2.

Claims (5)

In the whole sheet-like water-in-oil emulsified oil / fat composition, the soft fat having a solid fat content of 5% or less at 10 ° C. A water-in-oil emulsified oil / fat composition having a trans acid content of 3% by weight or less. The oil-in-water emulsified oil / fat composition in sheet form according to claim 1, wherein the oil / fat having a rising melting point of 47 ° C to 55 ° C has undergone at least a transesterification step. The solid fat content of a soft oil is 1% or less at 0 ° C, The water-in-oil emulsion oil / fat composition according to claim 1 or 2. The sheet-like water-in-oil emulsified fat / oil composition has a water content of 10 to 50% by weight and an oil content of 90 to 50% by weight in the entire water-in-oil emulsified fat / oil composition. Composition. Layered puffed food obtained by using the sheet-like water-in-oil emulsified oil composition according to claims 1 to 4 in a dough.