JP2016168001A - Novel laminar swollen food product dough and roll-in margarine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a laminar swollen food product that has a rich milk flavor and a richness; a laminar swollen food product dough for making said laminar swollen food product; and a roll-in margarine that can be used in said dough.SOLUTION: Provided is a roll-in margarine containing, within the entire roll-in margarine, a grease from 45 to 97 wt.%, non-fat milk solid content of 0.05 to 3 wt.% (dry weight), a fermentation seasoning obtained from grain and/or seafood as a raw-material and kelp extract in total by 0.1 to 5 wt.% (dry weight) and water content by 2 to 55 wt.%, and in which the fermentation seasoning/kelp extracts (dry weight ratio) is 95/5 to 15/85.SELECTED DRAWING: None

Description

  The present invention relates to a layered puffed food dough and a roll-in margarine that can be used for the dough.

  Margarine and other water-in-oil emulsified fats and oils composition uses mainly vegetable oils and fats, unlike butter, so it is excellent in health and price, but does not have a unique flavor or richness like butter. . For this reason, it is common to add flavor and scent, but there are problems such as unnatural scent, lack of aftertaste, and poor flavor persistence after heating.

  On the other hand, a liquid spread seasoning such as soy sauce and fish soy and juice such as vegetables and fruits are mixed with butter and margarine to produce a new spread (Patent Document 1), and sufficient fermentation is performed. In order to improve the lack of bread fermentation and the flour-like flavor peculiar to wheat flour, a method for producing bread (Patent Document 2) is disclosed, in which a composition in which a flavor component extracted from a kombu and fats and oils are mixed in advance is added. ing. However, all are not water-in-oil emulsified oil composition for roll-up used in layered puffed food (roll-in margarine), but only one of fermented seasoning such as soy sauce, fish sauce, miso, or kelp extract, Moreover, since the purpose is different, they are added in a large amount. Therefore, there is no suggestion about the effect of imparting rich milk flavor and richness to the layered puffed food.

JP 2012-110282 A JP-A-2-249445

  An object of the present invention is to provide a layered expanded food having a rich milk flavor and richness, a layered expanded food dough for producing the layered expanded food, and a roll-in margarine that can be used for the dough.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a fermented seasoning made from fats and oils, non-fat milk solids, cereals and / or a fermented seasoning made from seafood, and kombu extract And a layered puffed food obtained by baking a dough for layered puffed food prepared by adding a specific amount of roll-in margarine each containing a specific amount of water and water, and found that the present invention has a rich milk flavor and richness. It came to be completed.

  That is, the first aspect of the present invention is a fermentation using raw oil of 45 to 97% by weight, nonfat milk solid content of 0.05 to 3% by weight (dry weight), cereals and / or seafood in the whole roll-in margarine. Containing seasoning and kelp extract in a total amount of 0.1 to 5% by weight (dry weight) and moisture of 2 to 55% by weight, fermented seasoning / kombu extract (dry weight ratio) is 95/5 to 15/85 It relates to the roll-in margarine. A preferred embodiment relates to the roll-in margarine described above, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. More preferably, the above-mentioned roll-in margarine containing 0.1 to 30% by weight of milk fat in the whole fat and oil, more preferably the fractionated liquid part of the transesterified oil of palm oil and fat in the whole fat and iodine. The above-mentioned roll-in margarine containing 20 to 80% by weight of fats and oils having a value of 35 to 62, particularly preferably oils and fats which are fractionated liquid parts of transesterified oil of palm-based fats and iodine values of 35 to 62, 2 to 13% by weight of SSS, 34 to 54% by weight of SSU and SUS in total, (SSU and SUS total content) / (SSS content) weight ratio of 4 to 20 and (SSU content) / The above-mentioned roll-in margarine [SSS: tri-saturated fatty acid glyceride, SSU: 1,2-di-saturated fatty acid-3-monounsaturated fatty acid] wherein the weight ratio of (SUS content) is 1 or more Riselide (including optical isomers), SUS: 1,3-di-saturated fatty acid-2-monounsaturated fatty acid glyceride], very preferably, a fermented seasoning and kelp extract made from cereals and / or seafood as raw materials, It relates to the roll-in margarine described above contained in the aqueous phase. In the second aspect of the present invention, 30 to 100 parts by weight of fat and oil, 0.1 to 5 parts by weight (dry weight) of non-fat milk solids, and cereals and / or fishery products as raw materials with respect to 100 parts by weight of flour. Layered puffed food dough containing 0.03 to 3 parts by weight (dry weight) of the seasoning and kelp extract in total, wherein the fermented seasoning / the kelp extract (dry weight ratio) is 95/5 to 15/85 About. A preferred embodiment relates to the layered puffed food dough described above, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. More preferably, it is a layered puffed food dough as described above containing 0.1 to 30% by weight of milk fat in the whole fat and oil, and more preferably a fractional liquid part of the transesterified oil of palm fat in the whole fat and oil. And the dough for layered puffed foods described above containing 20 to 80% by weight of fats and oils having an iodine value of 35 to 62, particularly preferably a fractionated liquid part of a transesterified oil of palm fats and an iodine value of 35 to 62 The fats and oils contain 2 to 13% by weight of SSS, 34 to 54% by weight of SSU and SUS in total, and the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and ( (SSU content) / (SUS content) weight ratio of 1 or more, the layered puffed food dough described above, very preferably, the roll-in margarine described above is 20 to 180 weights per 100 parts by weight of flour. Department including on layered puffed food dough described above. The third of the present invention relates to a layered puffed food obtained by baking the dough described above.

  According to the present invention, it is possible to provide a layered expanded food having a rich milk flavor and richness, a layered expanded food dough for producing the layered expanded food, and a roll-in margarine that can be used for the dough.

  Hereinafter, the present invention will be described in more detail. The dough for layered puffed food according to the present invention is characterized by containing specific amounts of a fermented seasoning and kelp extract made from cereal flour, fats and oils, non-fat milk solids, cereals and / or seafood, respectively.

  The flour is not particularly limited as long as it is edible, for example, flour made by grinding or pulverizing grains such as wheat, rice, corn, potato, tapioca, sweet potato, etc., and at least selected from the group One can be used. And it is preferable to contain 80 weight% or more of wheat flour in this flour. Examples of the wheat flour include strong flour, medium flour, and thin flour, and at least one selected from these groups can be used, but a strong flour having a high protein content is desirable. Further, the cereal flour may contain starch derived from the cereal and processed starch thereof as long as it is 80% by weight or less.

  The fats and oils in the layered puffed food dough may use any fats and oils conventionally used for margarine, shortening, etc., for example, palm oil, palm kernel oil, coconut oil, linseed oil, tung oil, safflower oil, Kaya oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, cacao Vegetable oils and fats such as fat, shea fat, monkey fat, coconut fat, borneo fat, and animal oils such as fish oil, whale oil, beef tallow, milk fat, pork fat, chicken oil, egg yolk oil, sheep oil, etc. It is possible to use at least one selected from the group consisting of all fats and oils that are usually used for food, such as those obtained by transesterification of these fats and oils, and those that have been cured and fractionated. The content of fats and oils in the layered puffed food dough is preferably 30 to 100 parts by weight, more preferably 40 to 90 parts by weight, and still more preferably 50 to 80 parts by weight with respect to 100 parts by weight of the flour. If the content of the fats and oils is less than 30 parts by weight, the extensibility of the dough may be lowered or the layered puffed food may be hardened. If it exceeds 100 parts by weight, sagging may occur during the preparation of the dough, or baking. Oil may ooze out from the later layered puffed food or the texture may be poor.

  The fats and oils in the layered puffed food dough preferably contain milk fat from the viewpoint of imparting rich milk flavor and richness, and the content of milk fat is 0.1 to 30 weight% is preferable, 0.5-20 weight% is more preferable, 0.7-10 weight% is still more preferable, and 1-7 weight% is especially preferable. If the content of the milk fat is less than 0.1% by weight, the effect of imparting rich milk flavor and richness may be difficult to obtain, and if it exceeds 30% by weight, the effect reaches a peak or the price is low. May be higher. Milk fat means fat derived from milk, butter, fermented butter, raw milk, milk, special milk, concentrated milk, cream, fermented cream, sweetened condensed milk, cheese, whole milk powder, buttermilk, buttermilk Examples thereof include powders and acids, enzymes, heat-treated and fractionated powders, and at least one selected from these groups is used.

  The fats and oils in the layered puffed food dough contain fats and oils that are fractionated liquid parts of random transesterified oils of palm-based fats and oils and have an iodine value of 35 to 62 from the viewpoint of enhancing rich milk flavor and richness. It is preferable. The iodine value is more preferably 37 to 58, still more preferably 40 to 55. When the iodine value of the fractionated liquid part is lower than 35, it may be too hard and the extensibility during folding may be poor, and when it is higher than 62, it may be too soft and kneaded into the dough during folding.

  The content of the fractionated liquid part of the transesterified oil of the palm-based fat / oil is preferably 20 to 80% by weight, more preferably 30 to 70% by weight, and still more preferably 40 to 60% by weight in the whole fat / oil. If the content of the fractionated liquid part is less than 20% by weight, it may be difficult to obtain a rich milk flavor and rich enhancement effect, and if it exceeds 80% by weight, the effect will reach a peak, or when folded Workability may be impaired.

  Random transesterification methods for palm fats and oils include methods that can be generally applied to edible fats and oils, such as “chemical methods using alkali catalysts such as sodium methylate” and “enzymatic methods using lipase”. Can be mentioned. As the random transesterification method in the present invention, it is possible to use “chemical method” or “enzymatic method using a lipase having a certain degree of reactivity at the 2-position of triglyceride, for example, a lipase derived from the genus Thermomyces”. preferable.

  The iodine value of palm-based fats and oils subjected to transesterification is preferably 30 to 58, and if within this range, the iodine value of the finally obtained fats and oils can be easily adjusted to 35 to 62. Examples of the palm-based fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used as they are, and even when not used as they are, the iodine value is outside the range of 30 to 58. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin may be mixed with other palm oils to adjust the iodine value to 30-58.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, after the transesterified oil of palm-based fats and oils is stirred to precipitate crystals, the fats and oils are mixed. Is introduced into a pressure squeezing device and squeezed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

  Furthermore, the oil and fat which is a liquid separation part of the transesterified oil of the palm oil and has an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total. It is preferable that the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.

  When the SSS content is less than 2% by weight, the dough may be kneaded into the dough, and when it exceeds 13% by weight, the mouth melting may be deteriorated. Further, if the total content of SSU and SUS is less than 34% by weight, it is too soft and may be kneaded into the fabric at the time of folding, and if it exceeds 54% by weight, it may become hard and the extensibility at the time of folding may be poor.

  The weight ratio of the above (total content of SSU and SUS) / (SSS content) is less than 4, and SSS is too much to dissolve in the mouth, or the total amount of SSS, SSU and SUS is small, so the crystallization speed is slow. In some cases, it becomes a soft oil and fat and is kneaded into the dough. When it is larger than 20, the SSS that is a crystal nucleus is relatively small, so that it becomes a coarse crystal and the extensibility upon folding may deteriorate.

  When the weight ratio of (SSU content) / (SUS content) is less than 1, SUS increases with respect to SSU, the crystal speed is slow, and physical properties change over time, and workability during folding is impaired. There is.

  By using the palm oil and fat described above as a raw material and following the transesterification method and the fractionation method after the transesterification described above, the triglyceride composition of the fractionated liquid part can be obtained without much trial and error.

  The SSS content, SSU content, and SUS content in the present invention can be analyzed by HPLC in accordance with “AOCS Official Method Ce 5c-93”. The SSU / SUS ratio can be analyzed by a silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”. Further, the iodine value can be measured according to the establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996 ”.

  Examples of the non-fat milk solids in the layered puffed food dough include, for example, milk, cream, skim milk, butter milk, skim milk powder, whole milk powder, butter milk powder, whey protein, casein protein, and whey minerals. , Sweetened condensed milk, unsweetened condensed milk, cheese and the like. Among them, nonfat milk, nonfat dry milk, buttermilk and buttermilk powder are preferable, and buttermilk powder is particularly preferable. The content of the non-fat milk solid content is preferably 0.1 to 5 parts by weight, more preferably 0.5 to 4 parts by weight, and 1 to 3.5 parts by weight with respect to 100 parts by weight of flour. Is more preferable, and 1.5 to 3 parts by weight is particularly preferable. When the content of the non-fat milk solid content is less than 0.1 parts by weight, the rich milk flavor and richness may not be felt, and when the content is more than 5 parts by weight, the effect reaches a peak or the price increases. There is.

  The fermented seasoning using cereals and / or seafood in the layered puffed food dough as a raw material is manufactured by self-digesting the cereal or seafood raw material and / or adding enzymes to decompose proteins and the like. Means a seasoning, for example, miso, soy sauce, mirin, bean plate soy, sardine noodle soy, fish soy, oyster sauce, etc. Among these, at least one selected from the group consisting of fish soy, soy sauce, miso, oyster sauce Is preferably used.

  The kombu extract in the layered puffed food dough is an extract obtained by water extraction, alcohol extraction or alkali extraction of kombu raw algae or a dried product thereof, a concentrated solution of the extract, or pulverizing the extract Further, it may be seasoned with a salt, sugar, amino acid, organic acid, nucleic acid or the like, and a commercially available kelp extract or the like can be used. In the above, it is preferable to cut off the kombu algae or a dried product thereof to remove foreign substances such as sand before extraction.

  The total content (dry weight) of the fermented seasoning made from cereals and / or fishery products in the layered puffed food dough and the kelp extract is 0.03 to 3 weights with respect to 100 parts by weight of the flour. Part is preferable, 0.05 to 2.5 parts by weight is more preferable, 0.1 to 2 parts by weight is further preferable, and 0.2 to 1 part by weight is particularly preferable. If the total content of the fermented seasoning and the kelp extract is less than 0.03 parts by weight, the effect of imparting a rich milk flavor and richness may not be obtained. The flavor of kelp extract may be felt.

  In addition, the fermented seasoning / konbu extract (dry weight ratio) in the layered puffed food dough is preferably 95/5 to 15/85, more preferably 90/10 to 20/80, and 85/15 to 40/60. Is more preferable, and 80/20 to 55/45 is particularly preferable. When the weight ratio is greater than 95/5, the aftertaste of milk may be felt weak, and when the weight ratio is less than 15/85, the taste of the previous milk may be felt weak.

  The ratio of (fermented seasoning) / (kombu extract) / (non-fat milk solids) in the layered puffed food dough is (1.5 to 55) / (0.5 to 20) in terms of dry weight. ) / (25-98).

  In order to prepare the layered puffed food dough, a method of directly adding to the dough a fermented seasoning and kelp extract, fats and oils, non-fat milk solids and the like using cereals and / or seafood as raw materials, There is a method of adding the fermented seasoning, the kelp extract, the oil and fat, and the non-fat milk solids to the dough as roll-in margarine, and the reason is not clear, but it is better to add it as roll-in margarine. The effect is easy to be demonstrated. However, in addition to the roll-in margarine, a fermented seasoning and kelp extract, fats and oils, non-fat milk solids, etc. made from cereals and / or fishery products may be added directly to the dough.

  The roll-in margarine is composed of an oil phase containing the fat and oil, a fermented seasoning and kelp extract made from the cereals and / or seafood, and an aqueous phase containing the non-fat milk solids and moisture. It is a feature.

  The kind of fats and oils in the roll-in margarine is the same as the fats and oils in the layered puffed food dough, and its content is preferably 45 to 97% by weight, and 50 to 95% by weight in the whole roll-in margarine. More preferred is 60 to 85% by weight. If the content of the fats and oils is less than 45% by weight, preferable physical properties as roll-in margarine may not be obtained, and if it exceeds 97% by weight, a water-soluble flavor material sufficient to give a preferable flavor is obtained. In some cases, it cannot be added.

  The roll-in margarine preferably contains milk fat from the viewpoint of imparting a rich milk flavor and richness. The milk fat is the same as the milk fat in the layered puffed food dough, and the content thereof is preferably 0.1 to 30% by weight, and 0.5 to 20% by weight in the whole fat and oil contained in the roll-in margarine. More preferably, 0.7 to 10% by weight is still more preferable, and 1 to 7% by weight is particularly preferable. When the content of the milk fat is less than 0.1% by weight, it may be difficult to obtain a rich milk flavor and richness. When it exceeds 30% by weight, the effect reaches a peak or the price is high. There is a case.

  Furthermore, it is preferable that the roll-in margarine contains a fat and oil that is a fractionated liquid part of a transesterified oil of palm-based fat and oil and has an iodine value of 35 to 62 from the viewpoint of enhancing a rich milk flavor and richness. . The content of the fractionated liquid part of the transesterified oil of the palm-based fat / oil is preferably 20 to 80% by weight, more preferably 30 to 70% by weight, further 40 to 60% by weight in the whole fat / oil contained in the roll-in margarine. preferable. If the content of the fractionated liquid part is less than 20% by weight, it may be difficult to obtain a rich milk flavor and richness enhancing effect, and if it exceeds 80% by weight, the effect may reach a peak or roll-in margarine. The preferable physical property as may be impaired.

  As described above, the liquid separation part of the transesterified oil of palm oil in the roll-in margarine can be obtained by random transesterification and fractionation of the palm oil.

  The fractionated liquid part of the transesterified oil of palm oil in the roll-in margarine contains 2 to 13% by weight of SSS, 34 to 54% by weight in total of SSU and SUS, (total content of SSU and SUS ) / (SSS content) weight ratio is preferably 4 to 20 and SSU content / SUS content weight ratio is preferably 1 or more.

  When the SSS content is less than 2% by weight, the shape retention may be deteriorated, and when it exceeds 13% by weight, the meltability in the mouth may be deteriorated. If the total content of SSU and SUS is less than 34% by weight, the crystallization speed may be slow and the change with time may be large. If it exceeds 54% by weight, it may become hard and plasticity may be deteriorated.

  Also, the weight ratio of (total content of SSU and SUS) / (SSS content) is less than 4, so SSS is too much to melt into the mouth, or the total amount of SSS, SSU, and SUS is small, so the softness of the crystal speed is slow. If it is larger than 20, the SSS that is a crystal nucleus is relatively small, so that it becomes coarse crystals and physical properties may deteriorate.

  When the weight ratio of (SSU content) / (SUS content) is less than 1, SUS increases with respect to SSU, the crystal speed is slow, and physical properties change with time.

  By using the palm oil and fat described above as a raw material and following the transesterification method and the fractionation method after the transesterification described above, the triglyceride composition of the fractionated liquid part can be obtained without much trial and error.

  The non-fat milk solid content in the roll-in margarine is the same as the non-fat milk solid content in the layered puffed food dough, and the content thereof is 0.05- It is preferably 3% by weight, more preferably 0.1 to 2.5% by weight, still more preferably 0.3 to 2% by weight, and particularly preferably 0.4 to 1.5% by weight. If the content of the non-fat milk solid content is less than 0.05% by weight, a rich milk flavor and richness may not be felt. If the content is more than 3% by weight, it is difficult to produce water stably during production. It may become.

  The fermented seasoning and kelp extract made from cereals and / or seafood in the roll-in margarine are the same as the fermented seasoning and kelp extract in the layered puffed food dough, and their content (dry weight) Is preferably 0.1 to 5% by weight, more preferably 0.2 to 3.5% by weight, still more preferably 0.3 to 2.5% by weight in the whole roll-in margarine. -1.5 wt% is particularly preferred. If the total content of the fermented seasoning and kelp extract is less than 0.1% by weight, the effect of imparting a rich milk flavor and richness may not be obtained. If the total content is more than 5% by weight, the fermented seasoning or kelp The flavor of the extract may be felt.

  Moreover, 95 / 5-15 / 85 is preferable, as for fermented seasoning / kombu extract (dry weight ratio), 90 / 10-20 / 80 is more preferable, 85 / 15-40 / 60 is still more preferable, 80 / 20- 55/45 is particularly preferred. If the weight ratio is greater than 95/5, the aftertaste of milk may be felt weak, and if it is less than 15/85, the taste of the taste may be felt weak.

  The water content in the roll-in margarine is preferably 2 to 55% by weight, more preferably 3 to 40% by weight, still more preferably 4 to 30% by weight, and particularly preferably 5 to 20% by weight. If the water content is less than 2% by weight, the rich milk flavor and richness may be felt weak. If it is more than 55% by weight, the emulsification becomes unstable and water is produced stably during production. It can be difficult.

  In the roll-in margarine of the present invention, in addition to the raw materials described above, if necessary, for example, sugars, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acetic acid, lactic acid, gluconic acid and the like. Acidulants, sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red bean pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, wheat protein and soybeans Plant proteins such as protein, eggs and various processed eggs, flavors, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, Food materials such as seafood and food additives can also be added.

  Examples of the saccharide include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-thio-oligosaccharide, and nigerooligosaccharide. , Theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup, etc., and may be powdered sugar or liquid sugar. Sweet ingredients can also be used instead of sugars. Specific examples include sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc., and at least one selected from these groups Can be used. The content of the saccharide is preferably 0.1 to 30% by weight, more preferably 0.5 to 20% by weight, and still more preferably 0.6 to 15% by weight in the whole roll-in margarine. When the saccharide content is less than 0.1% by weight, it may be difficult to obtain a good flavor imparting effect, and when it is more than 30% by weight, sweetness may be felt strongly.

  Examples of the emulsifier include synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk , Saponins, plant sterols, emulsifiers that are not synthetic emulsifiers such as milk fat globule membrane, and at least one selected from these groups may be used. The content of the emulsifier is preferably 5% by weight or less, more preferably 0.01 to 2% by weight, and still more preferably 0.05 to 1% by weight based on the whole roll-in margarine. When the content of the emulsifier is more than 5% by weight, the bitterness of the emulsifier may be felt.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.

  The content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less in the whole roll-in margarine.

  The content of the roll-in margarine in the layered expanded food dough varies depending on the type of the layered expanded food, but generally 20 to 180 parts by weight with respect to 100 parts by weight of flour in the layered expanded food dough. It is preferably 30 to 150 parts by weight, more preferably 40 to 130 parts by weight, and particularly preferably 50 to 100 parts by weight. If the roll-in margarine content is less than 20 parts by weight, the extensibility of the dough may be lowered, and a rich milk flavor and richness may be difficult to be felt. May occur, oil may ooze out from the layered expanded food after baking, the texture may be poor, or the flavor of a fermented seasoning or kelp extract may be felt.

  The manufacturing method of the roll-in margarine of this invention can be implemented by the method similar to a normal roll-in margarine, and is illustrated below. First, an oil-soluble raw material is mixed with fats and oils heated and dissolved at 50 to 80 ° C. to obtain an oil phase part. On the other hand, aqueous ingredients such as fermented seasoning, kelp extract, and non-fat milk solids made from the cereals and / or fishery products are stirred and dissolved in hot water at 50 to 70 ° C. to obtain an aqueous phase. The aqueous phase part is added to the oil phase part, and the pre-emulsified emulsion is cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.

  The cooling rate condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a compressor is also mentioned. Further, it is desirable to sterilize after the oil phase is dissolved or mixed and emulsified. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  The fermented seasoning and kombu extract made from cereals and / or seafood as raw materials may be added to the oil phase part and dispersed uniformly and then emulsified with the water phase part. The effect of this invention can be enjoyed more by emulsifying with an oil phase part, after adding to.

  The roll-in margarine of the present invention can have various shapes such as a sheet shape, a stick shape, a dice shape, and a strip shape. Among these, from the viewpoint of ease of processing, a sheet shape is preferable. In the case of a sheet shape, the width is preferably 50 to 1000 mm, the length is 50 to 1000 mm, and the thickness is 1 to 50 mm.

  The method for producing the layered puffed food dough of the present invention is exemplified below. Layered puffed food dough consists of the above flour, fermented seasoning made from cereals and / or seafood, kelp extract, non-fat milk solids, water, fats and oils for kneading and other eggs and sugars as necessary , Using yeast as a raw material, after kneading these raw materials, spread the dough thinly and fold it with normal roll-in margarine, or fold it with the above flour, water, kneading fats and other if necessary Eggs, sugars, yeast, and the like are used as raw materials, and after mixing these raw materials, the dough is thinly spread, and the roll-in margarine of the present invention is placed thereon and folded. The order of starting materials may be any, and the timing of starting materials may be in accordance with a known method.

  In the present invention, the layered expanded food having a rich milk flavor and richness can be easily obtained by baking the layered expanded food dough by a conventional method. Examples of foods obtained by baking the dough of the present invention include Danish pastries, croissants, Danish breads, and pies.

  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.

<Measurement of SSS content and total content of SSU and SUS>
Each triglyceride content in Examples and Comparative Examples was analyzed with an ODS column using high performance liquid chromatography (HPLC) according to “AOCS Official Method Ce 5c-93”.

<Analysis of weight ratio of SSU content / SUS content>
The weight ratio of SSU content / SUS content was analyzed with a silver nitrate column using HPLC. The analysis conditions were based on the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

<Measurement of iodine value>
The iodine value was measured according to “Establishment of Japan Oil Chemistry Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

<Sensory evaluation method>
The sensory evaluation of the croissants obtained in the examples and comparative examples was carried out by 10 trained panelists (5 men and 5 women) according to the following criteria, and the average score was used as an evaluation value.
(Milk flavor)
5 points: The flavor of milk is very strong and very preferable.
4 points: The flavor of milk is strong and preferable.
3 points: Slightly strong and slightly preferred flavor of milk.
2 points: The flavor of milk is weak and unsatisfactory.
1 point: The flavor of milk is not felt.
(Body of milk)
5 points: The body of milk is very strong and very preferable.
4 points: The body of milk is strong and preferable.
3 points: The body of milk is slightly strong and slightly preferable.
2 points: The body of milk is weak and unsatisfactory.
1 point: The body of milk is not felt.

(Production Example 1) Production of transesterified oil and fat A 53 parts by weight of palm kernel oil (manufactured by Kaneka Corporation), 33 parts by weight of pork fat (manufactured by Kaneka Corporation), and 14 parts by weight of rapeseed oil (manufactured by Kaneka Corporation) are mixed. Dehydration was performed at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified fat A.

(Production Example 2) Production of transesterified oil and fat B 30 parts by weight of palm kernel olein (iodine value 25, manufactured by Kaneka Corporation), 47 parts by weight of palm stearin (iodine value 32.5, manufactured by Kaneka Corporation), extreme of palm oil 23 parts by weight of hardened oil (iodine value 1, manufactured by Kaneka Corporation) was mixed and dehydrated at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil and fat B.

(Production Example 3) Production of transesterified oil and fat C Palm kernel olein (iodine value 25, manufactured by Kaneka Corporation) 26 parts by weight, palm oil (iodine value 52, manufactured by Kaneka Corporation) 69 parts by weight, palm stearin (iodine value 32) 0.5, manufactured by Kaneka Corporation) was mixed and dehydrated at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil C.

(Production Example 4) Preparation of fractionated liquid part of transesterified oil of palm oil and fat 100 parts by weight of deoxidized palm stearin (iodine value 35, manufactured by Kaneka Corporation) was heated to 90 ° C under reduced pressure of 500 Pa, 0 Then, 2 parts by weight of sodium methylate was added and stirred for 30 minutes for random transesterification, washed with water, and decolorized by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely dissolved, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, filter pressing was performed at 3.0 MPa to obtain a liquid part. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a transesterified fractionated oil having an iodine value of 43.

(Production Example 5) Shortening Preparation 52.0 parts by weight of transesterified oil / fat A, 18.0 parts by weight of transesterified oil / fat B, 5 parts by weight of palm oil, 25.0 parts by weight of palm double olein (iodine value 60), 65 The oil phase part was adjusted by melting at 0 ° C. and rapidly cooled and kneaded to obtain 100 parts by weight of shortening.

(Production Example 6) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 1, the oil phase raw material was heated and melted at 70 ° C, and stirred and mixed to prepare the oil phase. did. Next, buttermilk powder was stirred and mixed in 60 ° C. warm water to prepare an aqueous phase part. The water phase portion was gradually added to the oil phase portion, then the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer for preliminary emulsification. The obtained preliminary emulsion is rapidly cooled and plasticized using a combinator, and then molded into a sheet through a resting tube to obtain a sheet-shaped roll-in margarine having a width of 220 mm, a length of 300 mm, and a thickness of 10 mm. It was.

(Example 1) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 1, fish soy powder and kelp extract were added to the aqueous phase, and the total amount was adjusted with water. In the same manner as in Production Example 6, a sheet-shaped roll-in margarine was obtained.

(Examples 2 to 4) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 1, soy sauce, miso or oyster sauce was used instead of fish soy powder, and the total amount was adjusted with water. Except that, roll-in margarine was obtained in the same manner as in Example 1.

(Comparative Examples 1 and 2) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 1, the mixing ratio of fish soy powder and kelp extract was changed, and the total amount was adjusted with water. Produced roll-in margarine in the same manner as in Example 1.

(Examples 5-7, Comparative Examples 3 and 4) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 2, the blending amount of fish soy powder and kelp extract was changed with water. Roll-in margarine was obtained in the same manner as in Example 1 except that the total amount was adjusted.

(Example 8) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the composition shown in Table 2, milk fat was added as an oil and fat, and the amount of other oils and fats was adjusted. A roll-in margarine was obtained.

(Example 9) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 2, rapeseed oil, transesterified oil / fat (Production Example 3) and fractionated liquid of palm oil / fat transesterified oil / fat A roll-in margarine was obtained in the same manner as in Example 1 except that the part (Production Example 4) was used.

(Example 10) Preparation of water-in-oil emulsified oil / fat composition (roll-in margarine) According to the formulation shown in Table 2, milk fat was used as the oil and fat, and the amount of other oils and fats was adjusted. Roll-in margarine was obtained.

(Example 11) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 3, croissants were prepared. That is, strong powder, thin flour, sugar, salt, yeast, yeast food, skim milk powder, liquid egg, fish soy powder, kelp extract, and water are put into a mixer bowl, and a vertical mixer (“Kantho” manufactured by Kanto Mixer Industry Co., Ltd.) Hooks were attached to the “mixer”) and mixed for 3 minutes at low speed and 3 minutes at high speed. Subsequently, a shortening adjusted to 20 ° C. (Production Example 5) was added, kneaded at low speed for 3 minutes, and then kneaded at high speed for 3 minutes to obtain a dough having a kneading temperature of 25 ° C. Next, after the dough was fermented at room temperature for 30 minutes, the dough was cooled at 1 ° C. for 5 hours. A water-in-oil emulsified oil / fat composition adjusted to 15 ° C. (roll-in margarine in Production Example 6) was folded twice into three folds, cooled at 1 ° C. for 10 hours, and then folded once into three folds. The dough was stretched by adjusting the thickness of the sheeter to 2.5 mm. After the dough was molded, it was finally fermented with a proofer at 35 ° C. and a humidity of 70% for 60 minutes and baked in an oven at 200 ° C. for 15 minutes to obtain a croissant.

(Examples 12 and 13, Comparative Examples 5 and 6) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 3, except that the amounts of fish soy powder and kelp extract were changed, the same as in Example 11 A layered puffed food dough was obtained and further baked to obtain a croissant.

(Examples 14 and 15 and Comparative Examples 7 and 8) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 3, except that the mixing ratio of fish soy powder and kelp extract was changed as in Example 11. A layered puffed food dough was obtained and further baked to obtain a croissant.

  Table 3 shows the evaluation results of the croissants of Examples 11 to 15 and Comparative Examples 5 to 8.

  As is apparent from Table 3, a rich milk flavor and richness are imparted to the baked croissant by using a fermented seasoning and a kelp extract in combination with the dough for the layered expanded food. However, when those blending amounts and blending ratios of both are out of the range of the present invention, or when only one of them is used, the milk flavor and richness of the croissant are insufficient.

(Examples 16 and 17) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 4, a layered puffed food dough was obtained in the same manner as in Example 12 except that the amount of skim milk powder was changed. Was baked to obtain a croissant.

(Example 18) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 4, a layered puffed food dough was obtained in the same manner as in Example 12 except that buttermilk powder was used instead of skim milk powder. This was fired to obtain a croissant.

(Comparative Example 9) Production of layered puffed food dough and croissant According to the formulation shown in Table 4, a layered puffed food dough was obtained in the same manner as in Example 12 except that nonfat dry milk was not blended. Got.

  Table 4 shows the evaluation results of the croissants of Examples 16 to 18 and Comparative Example 9.

  As is apparent from Table 4, the rich milk flavor and richness of croissants are enhanced by blending non-fat milk solids. Moreover, the kind of non-fat milk solid content is preferable in terms of milk flavor and richness of buttermilk powder more than skim milk powder.

(Example 19) Preparation of layered puffed food dough and croissant A croissant was prepared according to the formulation shown in Table 5. That is, strong powder, weak flour, sugar, salt, yeast, yeast food, skim milk powder, buttermilk powder, liquid egg, fish soy powder, kelp extract, water are put into a mixer bowl, and a vertical mixer (Kanto Blender Kogyo Co., Ltd.) ) “Can Tho mixer”) was attached with a hook and mixed for 3 minutes at low speed and 3 minutes at high speed. Subsequently, a shortening adjusted to 20 ° C. (Production Example 5) was added, kneaded at low speed for 3 minutes, and then kneaded at high speed for 3 minutes to obtain a dough having a kneading temperature of 25 ° C. Next, after the dough was fermented at room temperature for 30 minutes, the dough was cooled at 1 ° C. for 5 hours. A water-in-oil emulsified oil / fat composition adjusted to 15 ° C. (roll-in margarine in Production Example 6) was folded twice into three folds, cooled at 1 ° C. for 10 hours, and then folded once into three folds. The dough was stretched by adjusting the thickness of the sheeter to 2.5 mm. After the dough was molded, it was finally fermented with a proofer at 35 ° C. and a humidity of 70% for 60 minutes and baked in an oven at 200 ° C. for 15 minutes to obtain a croissant.

(Examples 20 to 23, Comparative Examples 10 and 11) Preparation of Layered Puffed Food Dough and Croissant According to the formulation shown in Table 5, buttermilk powder, fish sauce powder and kelp extract were not blended, but in the oil of Production Example 6 It replaces with a water-type emulsified oil-fat composition (roll-in margarine), and is the same as Example 19 except having used the water-in-oil type emulsified oil-fat composition (roll-in margarine) of Examples 1-4 or Comparative Examples 1 and 2. Thus, a layered puffed food dough was obtained and further baked to obtain a croissant.

  Table 5 shows the evaluation results of the croissants of Examples 19 to 23 and Comparative Examples 10 and 11.

  As is clear from Table 5, the addition of fermented seasoning and kelp extract to the bread dough as an oil and fat composition (roll-in margarine) enhances the rich milk flavor and richness of the baked croissants compared to the direct addition. Is done. However, even in that case, if the blending ratio of both is out of the range of the present invention, the milk flavor and richness of the croissant are insufficient. Of the fermented seasonings, fish sauce (Example 1) is preferred in terms of rich milk flavor and richness.

(Examples 24-26, Comparative Examples 12 and 13) Preparation of Layered Puffed Food Dough and Croissant According to the formulation shown in Table 6, instead of the water-in-oil emulsified oil and fat composition (roll-in margarine) of Example 1, A layered puffed food dough was obtained in the same manner as in Example 20 except that the water-in-oil emulsified oil / fat composition (roll-in margarine) of Examples 5 to 7 or Comparative Examples 3 and 4 was used. And got a croissant. The evaluation results of the obtained croissants are shown in Table 6.

  As is clear from Table 6, a rich milk flavor and richness are imparted to bread by adding a fermented seasoning and kelp extract as an oil and fat composition (roll-in margarine) to the layered expanded food dough. However, when the blending amount of both is out of the range of the present invention, the milk flavor and richness of the croissant are insufficient.

(Examples 27 to 29) Preparation of layered puffed food dough and croissant According to the formulation shown in Table 7, in place of the water-in-oil emulsified fat composition (roll-in margarine) of Example 1, Examples 8 to 10 A layered puffed food dough was obtained in the same manner as in Example 20 except that the water-in-oil emulsified oil / fat composition (roll-in margarine) was used, and this was baked to obtain a croissant. Table 7 shows the evaluation results of the obtained croissants.

  As is apparent from Table 7, the rich milk flavor and richness of croissants are enhanced by adding a liquid separation part of transesterified oil of milk fat or palm oil to the layered expanded food dough.

Claims (13)

In the whole roll-in margarine, 45 to 97% by weight of fats and oils, 0.05 to 3% by weight (dry weight) of non-fat milk solids, fermented seasoning and kelp extract using cereals and / or seafood as raw materials in total 0 Roll-in margarine containing 1 to 5% by weight (dry weight) and 2 to 55% by weight of water and having a fermented seasoning / konbu extract (dry weight ratio) of 95/5 to 15/85. The roll-in margarine according to claim 1, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. The roll-in margarine according to claim 1 or 2, comprising 0.1 to 30% by weight of milk fat in the whole fats and oils. The roll-in margarine according to any one of claims 1 to 3, which contains 20 to 80% by weight of fats and oils having an iodine value of 35 to 62, which is a fractional liquid part of a transesterified oil of palm-based fats and oils. The oil-and-fat with a transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The roll-in margarine according to claim 4, wherein a weight ratio of 4 to 20 and a weight ratio of (SSU content) / (SUS content) is 1 or more.
SSS: Trisaturated fatty acid glyceride SSU: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers)
SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride The roll-in margarine in any one of Claims 1-5 in which the fermented seasoning and kelp extract which use cereals and / or seafood as a raw material are contained in a water phase part. Total of 100 to 100 parts by weight of flour, fat and oil 30 to 100 parts by weight, nonfat milk solids 0.1 to 5 parts by weight (dry weight), fermented seasoning and kelp extract made from cereals and / or seafood Layered puffed food dough containing 0.03 to 3 parts by weight (dry weight) and having the fermented seasoning / the kelp extract (dry weight ratio) of 95/5 to 15/85. The layered swollen food dough according to claim 7, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. The dough for layered puffed food according to claim 7 or 8, wherein the fat or oil contains 0.1 to 30% by weight of milk fat. The dough for layered puffed food according to any one of claims 7 to 9, which contains 20 to 80% by weight of fat and oil having a iodine value of 35 to 62, which is a fractional liquid part of a transesterified oil of palm-based fat and oil in the whole fat and oil. . The oil-and-fat with a transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The dough for layered puffed food according to claim 10, wherein the weight ratio of (total content of SUS) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more. The layered expanded food dough according to any one of claims 7 to 11, comprising 20 to 180 parts by weight of roll-in margarine according to any one of claims 1 to 6 with respect to 100 parts by weight of flour. A layered expanded food obtained by baking the dough according to any one of claims 7 to 12.