JP2015080441A - Emulsified fat composition for puff - Google Patents
Emulsified fat composition for puff Download PDFInfo
- Publication number
- JP2015080441A JP2015080441A JP2013219460A JP2013219460A JP2015080441A JP 2015080441 A JP2015080441 A JP 2015080441A JP 2013219460 A JP2013219460 A JP 2013219460A JP 2013219460 A JP2013219460 A JP 2013219460A JP 2015080441 A JP2015080441 A JP 2015080441A
- Authority
- JP
- Japan
- Prior art keywords
- mung bean
- oil
- bean protein
- protein
- emulsified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、シュークリーム類の外皮部分であるシュー皮を製造するときに使用する油脂組成物及びシュー皮に関する。 The present invention relates to an oil and fat composition and shoe skin used for producing shoe skin, which is an outer skin part of cream puffs.
従来のシュー用油脂組成物では、シュー皮の良好なボリュームや形状を保つために、食品添加物である合成のカゼインナトリウムが一般的に配合されている。しかし、シュー皮の食感が硬く、口どけは悪く、また、カゼイン特有の風味がシュー皮の風味を損ねるという欠点があった。 In conventional shoe fat and oil compositions, synthetic casein sodium, which is a food additive, is generally blended in order to maintain a good volume and shape of shoe skin. However, the texture of the shoe skin is hard, the mouthfeel is bad, and the flavor peculiar to casein impairs the flavor of the shoe skin.
これを解決するために種々検討がなされ、特許文献１には、ホエー蛋白質：カゼイン蛋白質の重量比率が４：６〜５：５である乳蛋白質を固形分換算で０．５〜４．５重量％含有することを特徴とするシュー用乳化油脂組成物が記載されている。同様に、特許文献２には、シュー用乳化油脂組成物中に乳酸発酵およびプロテアーゼ処理した乳蛋白質を含有することが記載されている。しかし、これら乳蛋白質を含有してもカゼイン蛋白質の比率が低くなるためシュー皮のボリュームはカゼインNaと比較して小さくなる。 Various studies have been made to solve this problem, and Patent Document 1 discloses that milk protein having a weight ratio of whey protein: casein protein of 4: 6 to 5: 5 is 0.5 to 4.5 weight in terms of solid content. An emulsified oil and fat composition for shoe is described. Similarly, Patent Document 2 describes that a milk protein subjected to lactic acid fermentation and protease treatment is contained in an emulsified oil composition for shoes. However, even when these milk proteins are contained, the ratio of the casein protein is reduced, so the volume of the shoe skin is smaller than that of casein Na.
特許文献３には乳化油脂組成物中にカラギーナン、ジェランガム、HMペクチン、アルギン酸から選ばれる少なくとも1種の増粘多糖類を含有することを特徴とするシュー皮用乳化油脂組成物が記載されている。しかし、増粘多糖類特有の風味によりシュー皮の風味を損ねる問題がある。 Patent Document 3 describes an emulsified oil composition for shoe skin, wherein the emulsified oil composition contains at least one thickening polysaccharide selected from carrageenan, gellan gum, HM pectin, and alginic acid. . However, there is a problem that the flavor of the shoe skin is impaired by the flavor unique to the thickening polysaccharide.
特許文献４には、グロブリンおよび/またはアルブミンをグロブリンとアルブミンの合計量で５０重量％以上含む植物性タンパク質を全組成物に対して０．３〜３重量％、カゼインナトリウムを全組成物に対して３〜７重量％となるように水相部に添加したシュー皮用油脂組成物の記載がある。しかし、植物性タンパク質に緑豆蛋白質は記載されておらず、また、植物性タンパク質に記載のある大豆蛋白質では大豆特有の風味がしシュー皮の風味を損ねる等の問題がある。 In Patent Document 4, a vegetable protein containing 50% by weight or more of globulin and / or albumin in a total amount of globulin and albumin is 0.3 to 3% by weight based on the total composition, and sodium caseinate is based on the total composition. There is a description of an oil and fat composition for shoe skin added to the aqueous phase so as to be 3 to 7% by weight. However, the mung bean protein is not described in the vegetable protein, and the soybean protein described in the vegetable protein has a problem such as a characteristic flavor of soybean and a loss of shoe skin flavor.
このように、従来技術ではシュー皮のボリューム、形状、食感、風味とも満足できる品質のものは得られていない。 Thus, in the prior art, no satisfactory quality of the shoe skin volume, shape, texture and flavor has been obtained.
本発明は、ボリュームや形状が良好で、食感・風味に優れたシュー皮を得ることができる乳化油脂組成物を提供することを目的とする。 An object of the present invention is to provide an emulsified oil / fat composition capable of obtaining a shoe skin having a good volume and shape and excellent texture and flavor.
本発明者らは、上記課題を解決すべく、鋭意検討を行った結果、緑豆蛋白質を含有するシュー用乳化油脂組成物を使用することで、ボリュームや形状が良く、従来の蛋白質を使用したときよりも食感、風味に優れるシュー皮を得ることができることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have used the emulsified oil composition for shoes containing mung bean protein, so that the volume and shape are good and the conventional protein is used. As a result, it was found that shoe skins having better texture and flavor can be obtained, and the present invention has been completed.
すなわち本発明は
（１）緑豆蛋白質を含有することを特徴とするシュー用乳化油脂組成物、
（２）緑豆蛋白質をシュー用乳化油脂組成物の重量に対して１〜１０重量％含有する、（１）記載のシュー用乳化油脂組成物、
（３）緑豆蛋白質が分離緑豆蛋白質である、（１）又は（２）記載のシュー用乳化油脂組成物、
（４）さらに、カゼインナトリウムを含有し、緑豆蛋白質とカゼインナトリウムの配合比率として、緑豆蛋白質の配合比率が２０重量％以上である、（１）〜（３）何れか１つに記載のシュー用乳化油脂組成物、
（５）（１）記載のシュー用油脂組成物を含有するシュー皮、
（６）緑豆蛋白質をシュー皮の重量に対して０．２〜２．２重量％含有する、（５）記載のシュー皮、
（７）緑豆蛋白質を添加することを特徴とする、シュー皮の製造方法、
（８）緑豆蛋白質を乳化油脂組成物として添加する、（７）記載のシュー皮の製造方法、
である。
That is, the present invention comprises (1) an emulsified oil / fat composition for shoes, comprising mung bean protein,
(2) The emulsified oil composition for shoes according to (1), containing 1 to 10% by weight of mung bean protein based on the weight of the emulsified oil composition for shoes,
(3) The emulsified oil composition for shoes according to (1) or (2), wherein the mung bean protein is a separated mung bean protein,
(4) Furthermore, it contains sodium caseinate, and as a blending ratio of mung bean protein and casein sodium, the blending ratio of mung bean protein is 20% by weight or more. (1) to (3) Emulsified oil and fat composition,
(5) Shoe skin containing the oil composition for shoes according to (1),
(6) The shoe skin according to (5), comprising 0.2 to 2.2% by weight of mung bean protein based on the weight of the shoe skin,
(7) A method for producing shoe skin, characterized by adding mung bean protein,
(8) The method for producing shoe skin according to (7), wherein mung bean protein is added as an emulsified oil and fat composition,
It is.
本発明の緑豆蛋白質を含有するシュー用乳化油脂組成物を用いれば、ボリュームや形状が良好で、従来の蛋白質を使用した場合よりも食感、風味に優れたシュー皮を得ることができる。 By using the emulsified fat and oil composition for shoe containing the mung bean protein of the present invention, it is possible to obtain a shoe skin having a good volume and shape and better texture and flavor than when a conventional protein is used.
（シュー用乳化油脂組成物）
本発明のシュー用乳化油脂組成物は、緑豆蛋白質を含有することを特徴とする。緑豆蛋白質の含有量は、シュー用乳化油脂組成物の重量に対して、好ましくは１〜１０重量％、より好ましくは１．５〜８重量％である。緑豆蛋白質の含有量が１重量％未満であるとシュー皮のボリューム、形状の改善効果が得られない場合がある。また、１０重量％を超えると粘度の上昇で作業性が悪くなる等製造上支障をきたす場合がある。
また、本発明のシュー用乳化油脂組成物には、油脂、乳化剤、リン酸塩、食塩、糖類、着色料、酸化防止剤等を添加することができる。
(Emulsified oil composition for shoes)
The emulsified oil composition for shoes of the present invention is characterized by containing mung bean protein. The content of mung bean protein is preferably 1 to 10% by weight, more preferably 1.5 to 8% by weight, based on the weight of the emulsified fat composition for shoes. If the content of mung bean protein is less than 1% by weight, the effect of improving the volume and shape of shoe skin may not be obtained. On the other hand, if it exceeds 10% by weight, the production may be hindered, for example, the workability may deteriorate due to the increase in viscosity.
Moreover, fats and oils, an emulsifier, a phosphate, salt, saccharides, a coloring agent, antioxidant, etc. can be added to the emulsified oil composition for shoes of this invention.
（緑豆蛋白質）
本発明で使用する緑豆蛋白質は緑豆豆乳、脱澱粉緑豆豆乳、分離緑豆蛋白質等を用いることができ、これらをそのまま利用しても良く、これらを乾燥したものを利用してもよく、これらを殺菌後に乾燥したものを利用してもよい。緑豆豆乳及び脱澱粉緑豆豆乳は、丸緑豆又は脱澱粉緑豆から得ることができる。分離緑豆蛋白質は緑豆豆乳から得ることができる。この中でも、生地配合や焼成ラインに合わせて細かく蛋白質濃度を調整できる点で分離緑豆蛋白質を使用することが好ましい。
(Mung Bean Protein)
As the mung bean protein used in the present invention, mung bean soy milk, destarched mung bean soy milk, isolated mung bean protein, etc. can be used. You may utilize what was dried later. Mung bean soy milk and destarched mung soy milk can be obtained from round mung bean or de starched mung bean. Isolated mung bean protein can be obtained from mung soy milk. Among these, it is preferable to use the isolated mung bean protein in that the protein concentration can be finely adjusted in accordance with the dough composition and the baking line.
（油脂）
本発明のシュー用乳化油脂組成物に使用される油脂としては、特に限定されず、食用として供される、菜種油、大豆油、綿実油、米油、コーン油、パーム油、パーム核油、ヤシ油、ヒマワリ油、サフラワー油、カカオ脂等の各種植物油脂、牛脂、豚脂、魚油等の動物油脂、乳脂または、これらの分別、硬化あるいはエステル交換した油脂等が挙げられ、これらの油脂を単独で用いることもでき、または２種以上を組み合わせて用いることもできる。
(Oil and fat)
The fats and oils used in the emulsified fat and oil composition for shoe of the present invention are not particularly limited, and are used as edible oils such as rapeseed oil, soybean oil, cottonseed oil, rice oil, corn oil, palm oil, palm kernel oil, and palm oil. , Various vegetable oils such as sunflower oil, safflower oil, cacao butter, animal fats such as beef tallow, pork tallow, fish oil, milk fat, and oils obtained by separation, hardening or transesterification of these oils, etc. It can also be used in combination, or two or more can be used in combination.
本発明のシュー用乳化油脂組成物の調製法は、以下に示すような、一般的な方法を採用することができる。
まず、油相および水相をそれぞれ準備する。
油相とは、設定された配合において、油脂を融解して混合し、さらに油脂に溶解する成分、例えば油溶性乳化剤を油脂に溶解された状態としたものである。これは、油脂の融点に依存し、概ね５５〜７５℃である。
As a method for preparing the emulsified oil composition for shoes of the present invention, the following general methods can be employed.
First, an oil phase and an aqueous phase are prepared.
The oil phase is obtained by melting and mixing fats and oils, and further dissolving components dissolved in the fats and oils such as oil-soluble emulsifiers in the fats and oils. This depends on the melting point of the oil and fat and is generally 55 to 75 ° C.
水相は、水へ水溶性成分を溶解したものであり、緑豆蛋白質等の水溶性成分を溶解する。水相粘度が高くなる場合には予め油相に分散させておき、水相を添加混合し作成することもできる。また、蛋白質として緑豆蛋白質の他、カゼインナトリウムも併用することができる。併用する場合の緑豆蛋白質とカゼインナトリウムの配合比率は、緑豆蛋白質の配合比率が２０重量％以上であり、５０重量％以上であることが好ましい。緑豆蛋白質の配合比率が２０重量％未満であるとシュー皮を食べた際の風味、食感面での改善効果が得られない場合がある。 The aqueous phase is obtained by dissolving water-soluble components in water, and dissolves water-soluble components such as mung bean protein. When the aqueous phase viscosity becomes high, it can be prepared by previously dispersing in the oil phase and adding and mixing the aqueous phase. In addition to mung bean protein, sodium caseinate can be used in combination. When used in combination, the blending ratio of mung bean protein and casein sodium is such that the blending ratio of mung bean protein is 20% by weight or more, and preferably 50% by weight or more. If the blending ratio of the mung bean protein is less than 20% by weight, the effect of improving the flavor and texture when eating shoe skin may not be obtained.
油相を攪拌しながら水相を添加し、油中水型に乳化した調合液を得る。更に、必要により油相、水相へ添加しなかった原料は、油相と水相を混合した後の調合液の段階で添加することもできる。 While stirring the oil phase, the aqueous phase is added to obtain a preparation liquid emulsified in a water-in-oil type. Furthermore, if necessary, the raw materials not added to the oil phase and the water phase can be added at the stage of the preparation liquid after mixing the oil phase and the water phase.
調合液はポンプにより送液し、適宜殺菌装置等を通過させた後、油脂組成物の製造装置へ供される。当該製造装置へ供される直前の段階で、調合液は４０〜８０℃であることが必要であり、より望ましくは５０〜７０℃であり、さらに望ましくは５５〜６５℃である。油脂組成物の製造装置へ供される直前の調合液の温度が低すぎる場合は、その段階で油脂結晶が発生し、最終製品に粒状結晶が存在することがある。また、温度が高すぎる場合は、乳化油脂組成物の製造装置において余分の冷却エネルギーが必要となる場合がある。 The liquid mixture is fed by a pump, and after passing through a sterilizer or the like as appropriate, it is supplied to an apparatus for producing an oil and fat composition. The preparation liquid needs to be 40 to 80 ° C., more preferably 50 to 70 ° C., and further preferably 55 to 65 ° C. immediately before being supplied to the production apparatus. When the temperature of the preparation liquid just before being supplied to the oil / fat composition production apparatus is too low, oil / fat crystals may be generated at that stage, and granular crystals may be present in the final product. Moreover, when temperature is too high, extra cooling energy may be needed in the manufacturing apparatus of an emulsified oil-fat composition.
シュー用乳化油脂組成物の製造装置としては、冷却機能を有する各種のものを使用することができる。具体的には、コンビネーター、パーフェクター、ボテーター等の掻き取り式急冷混和機を備えた装置を挙げることができる。調合液をこれら油中水型乳化油脂組成物製造装置へ通すことで、容易にシュー用乳化油脂組成物を得ることができる。得られたシュー用乳化油脂組成物は適宜包装容器へ充填し、必要によりテンパリング等の加熱処理を行った後、冷蔵ないし、冷凍保管される。 As an apparatus for producing an emulsified oil composition for shoes, various devices having a cooling function can be used. Specific examples include a device equipped with a scraped quenching mixer such as a combinator, a perfector, and a bottor. By passing the preparation liquid through these water-in-oil emulsified oil / fat composition manufacturing apparatuses, an emulsified oil / fat composition for shoes can be easily obtained. The obtained emulsified oil / fat composition for shoes is appropriately filled in a packaging container and, if necessary, subjected to heat treatment such as tempering, and then stored refrigerated or frozen.
（シュー皮）
本発明のシュー皮は、本発明のシュー用乳化油脂組成物に由来する緑豆タンパク質を含有することを特徴とする。シュー皮中の緑豆蛋白質の含有量はシュー皮の重量に対して、好ましくは０．２〜２．２重量％、より好ましくは０．３〜１．６重量％となるように配合される。シュー皮中の緑豆蛋白質の含有量が０．２重量％未満であると、シュー皮の形状や食感改善効果が得られない場合がある。また、原料の乳化油脂組成物の製造時の作業性が悪くなる観点から、２．２重量％を超えて配合することが困難な場合がある。
本発明のシュー皮は、緑豆蛋白質を添加することにより製造することができる。緑豆蛋白質を添加する方法は限定されないが、緑豆蛋白質を乳化油脂組成物として添加する方法が生地中に容易に分散することができる点で好ましい。
本発明のシュー皮の製造方法を以下に説明する。
シュー皮の生地の配合は、一般的なものを採用することができる。たとえば、シュー用乳化油脂組成物、薄力粉、強力粉、全卵、炭酸アンモニウム等である。
製造方法の一例は、以下の通りである。
１、ボウルに本発明のシュー用乳化油脂組成物、水等を混合し、沸騰するまで加熱し融解する。
２、これに、事前にふるいを通した薄力粉、強力粉を入れ、ヘラでなめらかになるまで混ぜ合わせる。
３、混ぜながら全卵を徐々に加える。途中、膨張剤（炭酸アンモニウム等）を加えた少量の全卵を加える。更に全卵を加えて硬さを調整し、シュー皮生地を作成する。こうして得られたシュー皮生地を天板に絞り、窯にて焼成してシュー皮を製造する。
(Shoe skin)
The shoe skin of the present invention is characterized by containing mung bean protein derived from the emulsified oil composition for shoes of the present invention. The content of mung bean protein in the shoe skin is preferably 0.2 to 2.2% by weight, more preferably 0.3 to 1.6% by weight, based on the weight of the shoe skin. If the content of mung bean protein in the shoe skin is less than 0.2% by weight, the shape of the shoe skin and the texture improving effect may not be obtained. Moreover, it may be difficult to mix | blend exceeding 2.2 weight% from a viewpoint that the workability | operativity at the time of manufacture of the emulsified oil-fat composition of a raw material worsens.
The shoe skin of the present invention can be produced by adding mung bean protein. Although the method of adding mung bean protein is not limited, the method of adding mung bean protein as an emulsified oil / fat composition is preferred because it can be easily dispersed in the dough.
The method for producing the shoe skin of the present invention will be described below.
A common thing can be adopted for the composition of the shoe skin dough. For example, emulsified oil and fat composition for shoe, soft flour, strong flour, whole egg, ammonium carbonate and the like.
An example of the manufacturing method is as follows.
1. The emulsified oil composition for shoes of the present invention, water and the like are mixed in a bowl, and heated and melted until boiling.
2. Add the flour and strong flour that have been passed through the sieve in advance and mix with a spatula until smooth.
3. Slowly add whole eggs while mixing. In the middle, add a small amount of whole egg to which a swelling agent (such as ammonium carbonate) is added. Add whole eggs and adjust the hardness to create a shoe skin fabric. The shoe skin dough thus obtained is squeezed on a top plate and fired in a kiln to produce shoe skin.
本発明の緑豆蛋白質を含有するシュー用乳化油脂組成物を用いて製造したシュー皮はボリューム、形状が良好な上、従来用いられてきたカゼインナトリウムや大豆蛋白質を使用する場合よりも、風味が良好で、歯切れや口溶け等の食感も良好であり優れた品質のものである。 The shoe skin produced using the emulsified oil composition for shoe containing the mung bean protein of the present invention has a good volume and shape, and has a better flavor than the case of using sodium caseinate or soy protein which has been used conventionally. In addition, the texture such as crispness and melting in the mouth is also good and of excellent quality.
以下、実施例により本発明をより具体的に詳細に説明するが、本発明はこれらに限定されるものではない。なお、例中、％及び部はいずれも重量基準を意味する。 EXAMPLES Hereinafter, although an Example demonstrates this invention more specifically in detail, this invention is not limited to these. In the examples, “%” and “part” mean weight basis.
（製造例）分離緑豆蛋白質の調製
緑豆をコロイドミル（特殊機化工業株式会社製）を用いて粉砕を行い、ｐＨを８．５に調整後、ホモミキサー（特殊機化工業株式会社製）で撹拌しながら５０℃、３０分間抽出を行い、３，０００×ｇで遠心分離して澱粉を除き、脱澱粉緑豆豆乳を得た。これを塩酸でｐＨ４．５に調整して等電点沈殿させ、遠心分離して沈殿物を酸沈カードとして得た。酸沈カードに４倍量の水を加えて水酸化ナトリウムでｐＨ７．０に調整し、分離緑豆蛋白質を含有する溶液を得た。得られた溶液を１２０℃でそれぞれ１０秒間、連続式直接加熱方式殺菌機（アルファ・ラバル株式会社製）で加熱を行い、スプレードライヤーで噴霧乾燥を行い、分離緑豆蛋白質Aを得た。
(Production Example) Preparation of isolated mung bean protein Mung beans are pulverized using a colloid mill (manufactured by Tokushu Kika Kogyo Co., Ltd.), adjusted to pH 8.5, and then homomixer (made by Tokushu Kika Kogyo Co., Ltd.). Extraction was carried out at 50 ° C. for 30 minutes with stirring, and the resultant was centrifuged at 3,000 × g to remove starch to obtain destarched mung soymilk. This was adjusted to pH 4.5 with hydrochloric acid, subjected to isoelectric precipitation, and centrifuged to obtain a precipitate as an acid precipitation card. Four times the amount of water was added to the acid precipitation curd and the pH was adjusted to 7.0 with sodium hydroxide to obtain a solution containing separated mung bean protein. The obtained solution was heated with a continuous direct heating sterilizer (manufactured by Alfa Laval Co., Ltd.) for 10 seconds at 120 ° C., and spray-dried with a spray dryer to obtain isolated mung bean protein A.
（実施例１〜６、比較例１〜５）
（シュー用乳化油脂組成物の調製）
表１の配合にてシュー用乳化油脂組成物を下記の手順で調製した。
油脂と乳化剤を60℃で加熱溶解した後、水に蛋白質、食塩、クエン酸ナトリウムを溶解したものを加え、調合液を得た。調合液をコンビネーターにかけ、シュー用乳化油脂組成物を得た。
(Examples 1-6, Comparative Examples 1-5)
(Preparation of emulsified oil / fat composition for shoe)
An emulsified fat and oil composition for shoes with the formulation shown in Table 1 was prepared according to the following procedure.
After fats and oils and an emulsifier were heated and dissolved at 60 ° C., a solution in which protein, salt and sodium citrate were dissolved in water was added to obtain a preparation solution. The prepared liquid was applied to a combinator to obtain an emulsified oil composition for shoes.
（シュー皮の調製）
シュー皮の配合は、シュー用乳化油脂組成物を130部、水140部、薄力粉80部、強力粉20部、全卵220部、炭酸アンモニウム1.0部、重曹0.5部とし、以下の手順で調製した。
１、ミキサーボウルにシュー用乳化油脂組成物、水を混合し、沸騰するまで加熱し融解する。
２、沸騰したら、事前にふるいを通した薄力粉、強力粉を入れ、ヘラでなめらかになるまで混ぜ合わせる。ミキサーにて中速1〜2分ミキシングする。
３、全卵をほぐし、その90％を3〜4回に分けて加える。高速で2〜3分ミキシングする。途中、炭酸アンモニウム、重曹を残りの全卵の一部に溶いて加える。更に全卵を加えて、高速で2〜3分ミキシングする。こうして得られたシュー皮生地を天板に30gずつ絞り、窯にて210℃で焼成しシュー皮を得た。
(Preparation of shoe skin)
The shoe skin was prepared by the following procedure, using 130 parts of emulsified oil and fat composition for shoe, 140 parts of water, 80 parts of soft flour, 20 parts of strong flour, 220 parts of whole egg, 1.0 part of ammonium carbonate and 0.5 part of baking soda.
1. Mix the emulsified oil composition for shoe and water in a mixer bowl, and heat and melt until boiling.
2. When boiling, add the flour and strong flour that have been passed through the sieve in advance and mix with a spatula until smooth. Mix for 1-2 minutes at medium speed with a mixer.
3. Loosen all eggs and add 90% in 3-4 portions. Mix for 2-3 minutes at high speed. On the way, add ammonium carbonate and baking soda to a part of the remaining whole egg. Add the whole egg and mix for 2-3 minutes at high speed. The shoe skin dough thus obtained was squeezed by 30 g each on the top plate and baked at 210 ° C. in a kiln to obtain shoe skin.
出来たシュー皮は一度箱に取り、翌日に高さ、幅を測定した。形状、風味、食感の評価はパネラー５名にて行った。優れている状態を５点、不良な状態を０点で評価し、その平均値を示す。全項目で３点以上であれば総合評価で優れている（○）とし、特に全項目で４点以上であれば非常に優れている（◎）と評価した。また、３点未満が１項目あればやや不良（△）、２項目以上であれば不良（×）と評価した。評価基準は次の通りである。
○形状：外観は高さがあり丸く、内相は巣がなく綺麗な空洞ができている状態を優れているとした。高さがなく潰れた状態、横に生地が流れて三角形状態、内相に巣ができ空洞ができていない状態を不良とした。
○風味：異味異臭を全く感じないものを優れているとした。異味異臭を感じるものを不良とした。
○食感：歯切れ、口どけが良いものを優れているとした。歯切れ、口どけが悪いものを不良とした。
また、高さが5.5ｃｍ以上のものはボリュームがあり、良好と判断した。
The finished shoe skin was once taken in a box and the height and width were measured the next day. The shape, flavor, and texture were evaluated by five panelists. The excellent state is evaluated with 5 points, and the poor state is evaluated with 0 points, and the average value is shown. If it was 3 points or more in all items, it was evaluated as being excellent in the overall evaluation (◯), and if it was 4 points or more in all items, it was evaluated as being very excellent (優 れ). In addition, if one item was less than 3 points, it was evaluated as slightly defective (Δ), and if it was 2 items or more, it was evaluated as defective (x). The evaluation criteria are as follows.
○ Shape: The appearance is high and round, and the inner phase is excellent in the state that there is no nest and a beautiful cavity is formed. A state in which it was crushed without height, a fabric flowed sideways, a triangular state, and a state in which a nest was formed in the inner phase and a cavity was not formed was regarded as defective.
○ Flavor: It is considered excellent if it does not feel any nasty smell. Those with a nasty smell were considered bad.
○ Texture: It is said that the crisp and crisp are excellent. Those with poor crispness and poor mouth were considered as defective.
Moreover, the thing of 5.5 cm or more in height has a volume, and was judged favorable.
（表１） シュー用乳化油脂組成物の配合
（＊2）分離大豆蛋白質：不二製油製「フジプロRJ」を使用した。
（＊3）乳化剤：理研ビタミン製「エマルジ―MS」0.4％およびレシチン0.1％を使用した。
(Table 1) Formulation of emulsified fat composition for shoe
(* 2) Isolated soy protein: Fuji Oil “Fujipro RJ” was used.
(* 3) Emulsifier: Riken Vitamin “Emulge-MS” 0.4% and lecithin 0.1% were used.
（表２） 評価結果
上記の結果の通り、比較例1、４は形状が不良であった。比較例２は形状、風味は良いものの食感が良くなかった。比較例５は風味、食感が不良であった。比較例3は形状、風味、食感ともに不良であった。一方、緑豆蛋白質を単独で使用した実施例１〜４、緑豆蛋白質とカゼインナトリウムを併用した実施例５〜６はボリューム、形状、風味、食感が優れたものであった。また、緑豆蛋白質とカゼインナトリウムを併用した場合であっても、比較例５のように緑豆蛋白質の比率が低い場合、食感が良くなかった。
緑豆蛋白質を使用することにより、従来のカゼインナトリウムや大豆蛋白質を使用したものよりも風味、食感等が良好なものが得られた。
As described above, Comparative Examples 1 and 4 were poor in shape. In Comparative Example 2, the shape and flavor were good, but the texture was not good. In Comparative Example 5, the flavor and texture were poor. Comparative Example 3 was poor in shape, flavor and texture. On the other hand, Examples 1 to 4 in which mung bean protein was used alone and Examples 5 to 6 in which mung bean protein and sodium casein were used in combination were excellent in volume, shape, flavor and texture. Even when mung bean protein and sodium caseinate were used in combination, when the ratio of mung bean protein was low as in Comparative Example 5, the texture was not good.
By using mung bean protein, a product having better flavor and texture than those using conventional sodium caseinate and soy protein was obtained.
（実施例７、比較例６〜７）
表３の配合にて、実施例１と同様にしてシュー用乳化油脂組成物を調製した。
(Example 7, Comparative Examples 6-7)
An emulsified oil composition for shoes was prepared in the same manner as in Example 1 with the formulation shown in Table 3.
シュー皮の配合は、実施例１〜６、比較例１〜５より卵の配合量を増やした。一般的に、卵の配合量を増やすことによりシュー皮の風味、食感は良くなるが、生地が柔らかくなり過ぎボリューム、形状が不良となる。卵の配合量を増やした場合の各蛋白質の効果について比較した。
シュー皮の配合は、シュー用乳化油脂組成物を130部、水140部、薄力粉80部、強力粉20部、全卵248部、炭酸アンモニウム1.0部、重曹0.5部とし、実施例１と同様にしてシュー皮を得た。
The compounding of the shoe skin increased the compounding quantity of the egg from Examples 1-6 and Comparative Examples 1-5. Generally, increasing the blending amount of eggs improves the taste and texture of shoe skin, but the dough becomes too soft and the volume and shape become poor. The effect of each protein when the amount of eggs was increased was compared.
The composition of the shoe skin was 130 parts emulsified oil and fat composition for shoes, 140 parts water, 80 parts thin flour, 20 parts strong flour, 248 parts whole egg, 1.0 part ammonium carbonate, 0.5 part baking soda, and the same as in Example 1. I got a shoe skin.
出来たシュー皮は一度箱に取り、翌日に高さ、幅を測定した。形状、風味、食感の評価は実施例１と同様に行った。 The finished shoe skin was once taken in a box and the height and width were measured the next day. The shape, flavor, and texture were evaluated in the same manner as in Example 1.
（表３） シュー用乳化油脂組成物の配合
（＊2）乳化剤：理研ビタミン製「エマルジ―MS」0.4％およびレシチン0.1％を使用した。
(Table 3) Formulation of emulsified fat composition for shoe
(* 2) Emulsifier: Riken Vitamin “Emulge-MS” 0.4% and lecithin 0.1% were used.
（表４） 評価結果
上記の結果の通り、比較例６は卵量を上げた配合により、若干風味が良くなるものの、形状、食感が不良であった。また、蛋白質を配合していない比較例７も伸びが悪く、形状、食感が不良であった。一方、実施例７は風味が比較例６〜７よりもさらに良好な上、形状、食感も著しく改善され良好であった。 As above-mentioned result, although the flavor of Comparative Example 6 was slightly improved by blending with an increased egg amount, the shape and texture were poor. Moreover, the comparative example 7 which does not mix | blend protein was also bad in elongation, and its shape and texture were poor. On the other hand, in Example 7, the flavor was even better than those of Comparative Examples 6 to 7, and the shape and texture were remarkably improved.
Claims (8)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013219460A JP2015080441A (en) | 2013-10-22 | 2013-10-22 | Emulsified fat composition for puff |
| PCT/JP2014/077387 WO2015060168A1 (en) | 2013-10-22 | 2014-10-15 | Food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013219460A JP2015080441A (en) | 2013-10-22 | 2013-10-22 | Emulsified fat composition for puff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2015080441A true JP2015080441A (en) | 2015-04-27 |
Family
ID=53011392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013219460A Pending JP2015080441A (en) | 2013-10-22 | 2013-10-22 | Emulsified fat composition for puff |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2015080441A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017051186A (en) * | 2015-09-10 | 2017-03-16 | 不二製油株式会社 | Water-in-oil type emulsificated material for shoe |
| JP2018068173A (en) * | 2016-10-26 | 2018-05-10 | ミヨシ油脂株式会社 | Fat composition for choux, choux dough using the same, and method for producing choux pastry |
| JP2020162523A (en) * | 2019-03-29 | 2020-10-08 | 月島食品工業株式会社 | Production method of baked sweets |
-
2013
- 2013-10-22 JP JP2013219460A patent/JP2015080441A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017051186A (en) * | 2015-09-10 | 2017-03-16 | 不二製油株式会社 | Water-in-oil type emulsificated material for shoe |
| JP2018068173A (en) * | 2016-10-26 | 2018-05-10 | ミヨシ油脂株式会社 | Fat composition for choux, choux dough using the same, and method for producing choux pastry |
| JP2020162523A (en) * | 2019-03-29 | 2020-10-08 | 月島食品工業株式会社 | Production method of baked sweets |
| JP7294853B2 (en) | 2019-03-29 | 2023-06-20 | 月島食品工業株式会社 | Baked confectionery manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6474876B2 (en) | Soy milk-containing oil-in-water emulsion and method for producing the same | |
| JP2008253145A (en) | Oil and fat composition for batter | |
| WO2016084788A1 (en) | Method for producing oil for enhancing salty taste | |
| JP6593568B2 (en) | Method for producing vegetable fresh cheese-like food | |
| WO2014149362A1 (en) | Fortified egg white products | |
| JP2015080441A (en) | Emulsified fat composition for puff | |
| JP4215368B2 (en) | Emulsified oil and fat composition for shoe and shoe case using the same | |
| JP7027192B2 (en) | Cream croquette and its manufacturing method | |
| JP4790694B2 (en) | Chicken nugget manufacturing method | |
| JP5522770B2 (en) | Cheese-like food and production method thereof | |
| JP4173644B2 (en) | Concentrated milky composition | |
| JP6633284B2 (en) | Texture improver for baked goods | |
| JP6990341B2 (en) | Foamable oil-in-water emulsified oil / fat composition | |
| JP4239278B2 (en) | Oil-in-water emulsion | |
| JP5802045B2 (en) | Oil composition for roux, roux, roux food | |
| JP2022056235A (en) | Oil-in-water type emulsified oil and fat composition, and plant raw material-containing substitutional meat processed food | |
| JP5235543B2 (en) | Cheese-like food and method for producing the same | |
| JPH08173074A (en) | Batter liquid for fried food | |
| JP7428320B2 (en) | High protein-containing oil-based molded food | |
| JP2019062858A (en) | Production method of mix for baked confectionery | |
| WO2023210637A1 (en) | Meat-like food product modifier and meat-like food product | |
| JP2009240257A (en) | Oil-in-water type emulsion oil and fat composition for kneading in pudding | |
| JP2009297020A (en) | Soybean protein material for prepared food | |
| JP2017212898A (en) | Improvement material for chou and fat composition for chou | |
| JP2004267165A (en) | Oil and fat composition for chou |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20151016 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151201 |