JP2018166414A - Roll-in water-in-oil-type emulsion composition - Google Patents
Roll-in water-in-oil-type emulsion composition Download PDFInfo
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- JP2018166414A JP2018166414A JP2017064788A JP2017064788A JP2018166414A JP 2018166414 A JP2018166414 A JP 2018166414A JP 2017064788 A JP2017064788 A JP 2017064788A JP 2017064788 A JP2017064788 A JP 2017064788A JP 2018166414 A JP2018166414 A JP 2018166414A
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ロールイン油中水型乳化組成物に関し、詳しくは、ヒキがあり歯切れの良い層状膨化小麦粉食品用のロールイン油中水型乳化組成物に関する。 The present invention relates to a roll-in oil-in-water emulsified composition, and more particularly, to a roll-in oil-in-water emulsified composition for layered puffed flour foods that have good cracks.
オープンフレッシュベーカリーやインストアベーカリーなどの普及により消費者が容易に焼き立てパンを入手できるようになってきた。その結果、パン本来の美味しさが広く認知されるようになり、ホールセールやコンビニエンスストアにおいても焼き立てパンに遜色のないパンへの需要が高まっている。 The spread of open fresh bakery and in-store bakery has made it easier for consumers to obtain freshly baked bread. As a result, the original taste of bread has been widely recognized, and there is an increasing demand for bread that is comparable to freshly baked bread at wholesale and convenience stores.
デニッシュやクロワッサン、パイなどの層状膨化小麦粉食品は小麦粉生地とロールイン油脂とを重ね合わせ、折りたたみ、圧延を繰り返して油脂層と小麦粉生地層による積層構造とした後に成型し、またデニッシュやクロワッサンにおいてはその後ホイロ工程を得て焼成することにより得られる。このような層状膨化小麦粉食品の特徴は、焼き立て後の歯切れや口どけの良さ、サクサクとしたフレーキーな食感にある。特に、デニッシュやクロワッサンにおいては、最近ではヒキがあり歯切れが良い食感や、ジューシー感のある食感が好評を博している。しかし、時間の経過とともにこのような焼き立て直後の層状膨化小麦粉食品に特有の食感は損なわれてしまうといった問題があり、製造からおよそ１日から５日程度の期間販売されるホールセールやコンビニエンスストアの層状膨化小麦粉食品は、パサつきが感じられ、口どけが悪く感じられるようになったり、食感が硬くなりすぎたり、ヒキが強すぎて歯切れが悪くなったりする傾向があった。 Layered puffed flour foods such as Danish, croissant, pie, etc. are formed after layering the flour dough and roll-in oil and fat, folding and rolling to form a laminated structure with the oil layer and flour dough layer, and in Danish and croissant Thereafter, a proof process is obtained and fired. The characteristics of such layered puffed flour foods are crispness and good mouthfeel after baking, and a crisp and flaky texture. In particular, Danish and croissants have recently been well-received for their crispy, crisp texture and juicy texture. However, there is a problem that the texture peculiar to the layered puffed flour food immediately after baking is impaired with the passage of time, and wholesale and convenience stores that are sold for a period of about 1 to 5 days from manufacture. The layered puffed flour foods had a tendency to feel prickly and feel uncomfortable, to be too hard to eat, and to be too crisp and crisp.
上記のような経時的な特有の食感の低下を改良するために、様々な改良方法が開発されてきた。特許文献１は、炭素数１６〜２２の飽和脂肪酸を構成脂肪酸とするモノグリセリドを０．９〜５重量％、且つ、有機酸及び／又は有機酸塩を０．２〜２重量％含有するロールイン油中水型乳化組成物に関し、該油中水型乳化組成物を用いることにより、経時的な品質劣化が抑制され、特に焼成後の日数経過後であってもソフト感やしっとり感が維持された層状膨化小麦粉食品が得られるというものである。 Various improvement methods have been developed in order to improve the above-described deterioration of the texture that is characteristic over time. Patent Document 1 discloses a roll-in containing 0.9 to 5% by weight of a monoglyceride having a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid and 0.2 to 2% by weight of an organic acid and / or an organic acid salt. With respect to the water-in-oil emulsion composition, the use of the water-in-oil emulsion composition suppresses quality deterioration over time, and in particular, the soft feeling and moist feeling are maintained even after the lapse of days after firing. A layered puffed flour food is obtained.
特許文献２は、水溶性大豆多糖類を添加することを特徴とする、ペストリー類の食感改良方法に関する。該方法によると、パイ、クロワッサン、デニッシュ等のペストリー類に歯切れや口どけが良くサクサクとしたフレーキーな特有の食感を付与することができるというものである。 Patent Document 2 relates to a method for improving the texture of pastries, characterized by adding a water-soluble soybean polysaccharide. According to this method, pastries such as pies, croissants, Danish, etc. can be given a crisp and crispy flaky and peculiar texture.
特許文献３は、ロールイン油中水型乳化組成物における油脂に着目した発明であり、油相の構成トリグリセリド組成におけるX3含有量及びPPP含有量、構成脂肪酸中のステアリン酸／パルミチン酸の重量比、ラウリン酸及びトランス酸含有量の各値が、特定条件を満たすロールイン油中水型乳化組成物（但し、X : 炭素数が４〜２４の偶数である飽和脂肪酸、P : パルミチン酸を意味し、X3はトリ飽和脂肪酸グリセリド、PPPはトリパルミチンである。）に関する。該油中水型乳化組成物はトランス酸を実質的に含まない配合でありながら、低温での展延性が良好であり、該油中水型乳化組成物を使用した層状膨化小麦粉食品においては、きれいな層を形成し、かつ良好な口どけとジューシーな食感を発現できるというものである。 Patent Document 3 is an invention that focuses on fats and oils in a roll-in-water-in-water emulsion composition, and the X3 content and PPP content in the constituent triglyceride composition of the oil phase, and the weight ratio of stearic acid / palmitic acid in the constituent fatty acids. , Lauric acid and trans acid content each satisfying specific conditions, roll-in water-in-oil emulsified composition (provided that X: saturated fatty acid having 4 to 24 carbon atoms, P: palmitic acid) X3 is a tri-saturated fatty acid glyceride and PPP is tripalmitin.) The water-in-oil type emulsion composition has a good spreadability at low temperature while being a formulation substantially free of trans acid, and in the layered expanded flour food using the water-in-oil type emulsion composition, A clean layer is formed, and a good mouthfeel and juicy texture can be expressed.
特許文献１〜３はいずれも層状膨化小麦粉食品の経時的な食感低下防止に効果を有する有力な改良方法であるが、最近のヒキがあり歯切れの良い食感というニーズに対して不十分な効果を有するものであり、特許文献１及び３の方法では口どけが良くジューシーな食感ではあるが、ヒキと歯切れがやや弱いものであった。特許文献２の方法では、ジューシーな食感にやや乏しく、歯切れは良いがヒキは弱い食感であった。 Patent Documents 1 to 3 are all effective improvement methods that have an effect of preventing deterioration of the texture of layered puffed flour food over time, but are insufficient for the need for a crisp texture with recent cracks. Although it has an effect and the methods of Patent Documents 1 and 3 have a good mouthfeel and a succulent texture, they have slightly weak spots and crispness. In the method of Patent Document 2, the succulent texture is slightly poor, the crispness is good, but the crack is weak.
本発明の目的は、製造後１日〜５日経過後も、口どけが良く、しかもヒキがあり歯切れの良い食感とジューシー感のある食感を有する層状膨化小麦粉食品を得ることを可能とするロールイン油中水型乳化組成物を提供することにある。 The object of the present invention is to make it possible to obtain a layered swollen flour food product that has a good mouthfeel and has a crisp and crisp texture and a juicy texture even after 1 to 5 days have passed since manufacture. The object is to provide a roll-in water-in-oil emulsion composition.
本発明者らは、上記課題を達成するべく鋭意検討した結果、油相に特定の油脂を含有し、水相に特定の増粘剤を含有するロールイン油中水型乳化組成物を用いることにより、前記課題の層状膨化小麦粉食品が得られることを見出し、本発明を完成させた。 As a result of intensive studies to achieve the above-mentioned problems, the present inventors use a roll-in water-in-oil emulsion composition containing a specific fat and oil in the oil phase and a specific thickener in the water phase. By the above, it was found that the above-mentioned layered puffed flour food was obtained, and the present invention was completed.
すなわち本発明は、
（１）１０℃における固体脂指数（ＳＦＣ）が３５〜６０％、３５℃におけるＳＦＣが７％以下である油相６０〜９５重量％及びジェランガム、カラギーナン、サイリウムシードガム、キサンタンガム、ローカストビーンガム、グアーガム、タラガムから選択される１種または２種以上である増粘剤０．０１〜０．２重量％を含有する水相５〜４０重量％からなる油中水型乳化組成物であって、該水相の６０℃における粘度が１５〜５００Mｐａ・ｓであることを特徴とする、ヒキがあり歯切れの良い食感の層状膨化小麦粉食品用ロールイン油中水型乳化組成物。
（２）油相に、下記に示す油脂Ａ、油脂Ｂ及び油脂Ｃを含有する（１）記載のロールイン油中水型乳化組成物。
油脂Ａは、構成トリグリセリド組成におけるSUS/SSUの重量比が０．４〜０．８、SSS含有量が４〜２０重量％、S2U含有量が５０〜８０重量％であり、構成脂肪酸中のステアリン酸／パルミチン酸の重量比が０．１〜０．４である、エステル交換油の高融点部を除去した分別画分
油脂Ｂは、液状植物油
油脂Ｃは、ラウリン酸を含有する油脂
（但し、S : 炭素数が１４〜２４の飽和脂肪酸、U : 炭素数が１４〜２４の不飽和脂肪酸を意味する。）
（３）油相に、油脂Ａを７〜４５重量％、油脂Ｂを１０〜５０重量％及び油脂Ｃを１０〜７５重量％含有する、（２）記載のロールイン油中水型乳化組成物。
（４）油脂Ａが、パーム油、及び/又はパーム分別油に、構成脂肪酸中にステアリン酸を２５重量％以上含有する油脂を配合して、エステル交換した後、高融点部及び低融点部を除去した中融点画分である、（２）または（３）記載のロールイン油中水型乳化組成物。
（５）（１）〜（４）のいずれか１に記載したロールイン油中水型乳化組成物を使用したヒキがあり歯切れの良い食感の層状膨化小麦粉食品。
（６）油相６０〜９５重量％及び水相５〜４０重量％からなる油中水型乳化組成物において、該水相の６０℃における粘度が１５〜５００Mｐａ・ｓとなるようにジェランガム、カラギーナン、サイリウムシードガム、キサンタンガム、ローカストビーンガム、グアーガム、タラガムから選択される１種または２種以上である増粘剤０．０１〜０．２重量％を水相に添加することを特徴とする、（１）〜（４）のいずれか１記載のロールイン油中水型乳化組成物の製造方法。
に関するものである。
That is, the present invention
(1) Solid fat index (SFC) at 10 ° C. of 35 to 60%, oil phase of 60 to 95% by weight of SFC at 35 ° C. of 7% or less, gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, A water-in-oil emulsion composition comprising 5 to 40% by weight of an aqueous phase containing 0.01 to 0.2% by weight of a thickener that is one or more selected from guar gum and tara gum, A water-in-oil-in-water emulsion composition for layered swollen flour foods having a crispy and crisp texture, wherein the aqueous phase has a viscosity at 60 ° C of 15 to 500 Mpa · s.
(2) The roll-in-water-in-water emulsion composition according to (1), wherein the oil phase contains the following fats and oils A, fats and oils B, and fats and oils C.
Fat and oil A has a SUS / SSU weight ratio of 0.4 to 0.8, a SSS content of 4 to 20% by weight and a S2U content of 50 to 80% by weight in the constituent triglyceride composition. The fractionated fat / oil B having a weight ratio of acid / palmitic acid of 0.1 to 0.4, from which the high melting point portion of the transesterified oil has been removed, is a liquid vegetable oil / fat C and fat containing lauric acid (however, S: saturated fatty acid having 14 to 24 carbon atoms, U: unsaturated fatty acid having 14 to 24 carbon atoms)
(3) The oil-in-water emulsified composition in roll-in oil according to (2), wherein the oil phase contains 7 to 45% by weight of fat and oil A, 10 to 50% by weight of fat and oil B and 10 to 75% by weight of fat and oil C. .
(4) After the fat and oil A is blended with palm oil and / or palm fractionated oil and fat containing 25% by weight or more of stearic acid in the constituent fatty acid and transesterified, the high melting point portion and the low melting point portion The water-in-oil-in-water emulsion composition according to (2) or (3), which is a removed middle melting point fraction.
(5) A layered swollen flour food having a crispy and crisp texture using the roll-in water-in-oil emulsion composition described in any one of (1) to (4).
(6) A water-in-oil emulsion composition comprising 60 to 95% by weight of an oil phase and 5 to 40% by weight of an aqueous phase. Gellan gum and carrageenan so that the viscosity of the aqueous phase at 60 ° C. is 15 to 500 MPa · s. , Characterized in that 0.01 to 0.2% by weight of a thickener that is one or more selected from psyllium seed gum, xanthan gum, locust bean gum, guar gum, and tara gum is added to the aqueous phase, (1) The manufacturing method of the water-in-water type emulsion composition in any one of (4).
It is about.
本発明により、ロールイン時の低温での展延性が良好で、製造後１日〜５日経過後も、口どけが良く、しかもヒキがあり歯切れの良い食感とジューシー感のある食感を有する層状膨化小麦粉食品を得ることを可能とする、ヒキがあり歯切れの良い食感の層状膨化小麦粉食品用のロールイン油中水型乳化組成物を得ることができる。 According to the present invention, the spreadability at a low temperature at the time of roll-in is good, and after 1 to 5 days from the production, the mouth has a good mouthfeel, and it has a crispy texture and a crisp texture. A roll-in-water-in-water emulsion composition for layered puffed flour foods having a good crispy texture that makes it possible to obtain a layered puffed wheat food product can be obtained.
本発明のロールイン油中水型乳化組成物とは、クロワッサンやデニッシュ等の層状膨化小麦粉食品のロールインに使用できる油脂組成物であり、通常は油中水型の乳化物である。そして、その形状はシート状である場合が多いが、ブロック状の油脂組成物を使用する場合もある。
本発明でいう油相とは、ロールイン油中水型乳化組成物における、油脂および油脂に溶解する成分が混合した状態のものであり、油中水型乳化組成物を加熱溶解して乳化状態を破壊した際に、油脂を主体とした部分として分離し、認識されるものである。
The roll-in water-in-oil emulsion composition of the present invention is an oil and fat composition that can be used for roll-in of layered expanded flour foods such as croissants and Danish, and is usually a water-in-oil emulsion. And although the shape is often sheet-like, a block-like oil and fat composition may be used.
The oil phase referred to in the present invention is a state in which the oil and fat and components that dissolve in the oil and fat in the roll-in water-in-oil emulsion composition are mixed, and the water-in-oil emulsion composition is heated to dissolve and emulsified. When it is destroyed, it is separated and recognized as a part mainly composed of fats and oils.
以下、本発明のロールイン油中水型乳化組成物について詳しく説明する。
本発明の乳化とは、油中水型乳化であり、油中水型または油中水中油型の何れでも構わない。
Hereinafter, the water-in-oil emulsion composition of the present invention will be described in detail.
The emulsification of the present invention is a water-in-oil type emulsification and may be either a water-in-oil type or an oil-in-water type.
本発明でいう低温とは、１０℃以下、より好ましくは５℃以下を意味する。一般的に、ロールイン油中水型乳化組成物は１０〜２０℃に温調後、折り込み（展延）を行い、リタードの工程により冷却される。この際、生地品温は５℃以下となるが、さらに展延して成型する必要がある。したがって、この低温での展延性が、焼成した層状膨化小麦粉食品においてきれいな層を形成するために非常に重要となる。 The low temperature as used in the field of this invention means 10 degrees C or less, More preferably, 5 degrees C or less. Generally, a roll-in-water-in-water emulsion composition is tempered to 10 to 20 ° C., then folded (spread), and cooled by a retarding process. At this time, the temperature of the dough is 5 ° C. or less, but it is necessary to further spread and mold. Therefore, this low temperature spreadability is very important for forming a clean layer in the baked layered expanded flour food.
本発明のロールイン油中水型乳化組成物における油相の含有量は、６０〜９５重量％であることが好ましく、より好ましくは７０〜９０重量％である。油相の含有量が６０重量％未満であると、ロールイン油中水型乳化組成物を用いて焼成した層状膨化小麦粉食品の口どけ及びジューシー感のある食感が低下する傾向にある。一方、９５重量％を超えると、水相が少なくなり、ロールイン油中水型乳化組成物の組織が硬くなる場合がある。 The content of the oil phase in the water-in-oil emulsion composition of the present invention is preferably 60 to 95% by weight, more preferably 70 to 90% by weight. When the content of the oil phase is less than 60% by weight, the mouthfeel and juicy texture of the layered expanded flour food baked using the roll-in water-in-oil emulsion composition tends to decrease. On the other hand, when it exceeds 95% by weight, the aqueous phase is decreased, and the structure of the roll-in-water-in-water emulsion composition may become hard.
本発明のロールイン油中水型乳化組成物の油相は、１０℃におけるSFC(固体脂含量)が３５〜６０％であることが好ましく、より好ましくは３７〜５８％であり、さらに好ましくは３９〜５６％である。１０℃におけるSFCが６０％を超えると、ロールイン油中水型乳化組成物が硬くなりすぎ、展延性が劣る場合がある。また、ロールイン作業時に割れて焼成品の内層が不均一になる場合がある。一方、３５％未満になると、ロールイン油中水型乳化組成物が軟らかすぎて、ロールイン作業時に生地に馴染んでしまったり、油脂が滲み出したりして、展延作業での生地が安定せずに、焼成品の浮きに影響を及ぼす場合がある。 The oil phase of the water-in-oil emulsion composition of the present invention preferably has an SFC (solid fat content) at 10 ° C. of 35 to 60%, more preferably 37 to 58%, still more preferably. 39-56%. If the SFC at 10 ° C. exceeds 60%, the roll-in-water-in-oil emulsion composition may become too hard and the spreadability may be poor. In addition, the inner layer of the fired product may become non-uniform due to cracking during the roll-in operation. On the other hand, if it becomes less than 35%, the roll-in water-in-water emulsion composition is too soft, and it becomes familiar with the fabric during the roll-in operation or oil and fat oozes out, so that the fabric during the spreading operation is stabilized. Without affecting the float of the fired product.
本発明のロールイン油中水型乳化組成物の油相は、３５℃におけるSFCが７％以下であることが好ましく、より好ましくは６％以下であり、さらに好ましくは５％以下である。３５℃におけるSFCが７％を超えると、得られるロールイン油中水型乳化組成物及び焼成品の口どけが悪化してしまう場合があるので好ましくない。 The oil phase of the water-in-roll-in-oil emulsion composition of the present invention has an SFC at 35 ° C. of preferably 7% or less, more preferably 6% or less, and even more preferably 5% or less. If the SFC at 35 ° C exceeds 7%, the resulting roll-in-oil-in-water emulsion composition and the baked product may be deteriorated, which is not preferable.
ここで、油脂の固体脂指数を表わすSFCは、AOCS Official Method第5版Cd16-81に準じて、６０℃に６０分置いた後、０℃に移し６０分置き、各測定温度に移し３０分後に測定したものである。 Here, SFC, which represents the solid fat index of fats and oils, was placed at 60 ° C. for 60 minutes in accordance with AOCS Official Method 5th edition Cd16-81, then moved to 0 ° C. for 60 minutes, then moved to each measurement temperature for 30 minutes. It was measured later.
本発明において、前記ＳＦＣを満たす油相として、以下に示す油脂Ａ、油脂Ｂ及び油脂Ｃの混合油脂を含有するものを用いることができる。 In this invention, what contains the mixed fats and oils of the following fats and oils A, fats and oils B, and fats and oils C can be used as an oil phase which satisfy | fills said SFC.
本発明における油脂Ａは、構成トリグリセリド組成におけるSUS/SSUの重量比が０．４〜０．８であることが好ましく、より好ましくは０．５〜０．６である。構成トリグリセリド組成におけるSUS/SSUの重量比が０．８を超えると、得られるロールイン乳化油脂組成物の組織が脆くなり、展延性が悪くなってしまう場合がある。また、０．４未満では、油脂のエステル交換と一般的な分別だけでは調製が困難で、例えばカラムを使用した濃縮工程が必要となるために製造コストが高くなりすぎる場合があり好ましくない。なお、Sは炭素数が１４〜２４の飽和脂肪酸、Uは炭素数が１４〜２４の不飽和脂肪酸を意味する。よって、SUSとは、Sが２残基とUが１残基結合したグリセリドで、Uがβ位に結合している１，３‐飽和‐２‐不飽和グリセリドであり、SSUとは、Sが２残基とUが１残基結合したグリセリドで、Uがα位に結合している１，２‐飽和‐３‐不飽和グリセリドを示す。 In the oil and fat A in the present invention, the weight ratio of SUS / SSU in the constituent triglyceride composition is preferably 0.4 to 0.8, more preferably 0.5 to 0.6. When the weight ratio of SUS / SSU in the constituent triglyceride composition exceeds 0.8, the structure of the resulting roll-in emulsified oil and fat composition becomes brittle, and the spreadability may be deteriorated. On the other hand, if it is less than 0.4, preparation is difficult only by transesterification of fats and oils and general fractionation. For example, a concentration step using a column is required. S represents a saturated fatty acid having 14 to 24 carbon atoms, and U represents an unsaturated fatty acid having 14 to 24 carbon atoms. Therefore, SUS is a glyceride in which S is a residue of 2 and U is a residue, U is a 1,3-saturated-2-unsaturated glyceride in which it is bound to the β-position. Represents a 1,2-saturated-3-unsaturated glyceride in which 2 residues and 1 U are bonded to each other, and U is bonded to the α-position.
本発明の油脂Ａは、構成トリグリセリド組成におけるSSSの含有量が４〜２０重量％であることが好ましく、より好ましくは５〜１９重量％、さらに好ましくは７〜１３重量％である。構成トリグリセリド組成におけるSSSが４重量％未満では、ロールイン乳化油脂組成物の組織が軟らかくなりすぎるために生地へ練り込まれてしまったり、ホイロで耐熱性が不足したりすることで、焼成品にきれいな層を形成することができない場合がある。一方、２０重量％を超えると、ロールイン油中水型乳化組成物の融点が上昇して口どけが損なわれるため、焼成品にジューシーな食感が得られない場合がある。すなわち、SSSの含有量が上述した範囲内にある場合には、得られるロールイン油中水型乳化組成物の組織や展延性がより良くなり、該ロールイン油中水型乳化組成物を使用した焼成品はきれいな層が形成され、かつジューシーな食感とすることができる。なお、SSSはトリ飽和グリセリドを示すが、SSSを構成する３つの脂肪酸酸残基は、同一であっても、異なっていても良い。 In the fat A of the present invention, the content of SSS in the constituent triglyceride composition is preferably 4 to 20% by weight, more preferably 5 to 19% by weight, and further preferably 7 to 13% by weight. If the SSS in the constituent triglyceride composition is less than 4% by weight, the roll-in emulsified oil / fat composition becomes too soft and is kneaded into the dough, or the heat resistance is insufficient with a proofer. A clean layer may not be formed. On the other hand, if it exceeds 20% by weight, the melting point of the roll-in-water-in-oil emulsion composition is increased and the mouthfeel is impaired, so that the baked product may not have a juicy texture. That is, when the content of SSS is in the above-described range, the structure and spreadability of the obtained roll-in oil-in-water emulsion composition become better, and the roll-in oil-in-water emulsion composition is used. The fired product has a clean layer and a juicy texture. In addition, although SSS shows a trisaturated glyceride, the three fatty acid acid residues constituting SSS may be the same or different.
本発明の油脂Ａは、構成トリグリセリド組成におけるS2Uの含有量が５０〜８０重量％であることが好ましく、より好ましくは５５〜８０重量％、さらに好ましくは６５〜７５重量％である。構成トリグリセリド組成におけるS2Uが５０重量％未満であると、得られるロールイン油中水型乳化組成物の組織が軟らかくなりすぎるために生地へ練り込まれてしまったり、ホイロで耐熱性が不足したりすることで、きれいな層を形成することができない場合がある。一方、８０重量％超では、特に低温で組織が硬くなり十分な展延性が得られない場合がある。なお、S2Uとは、Sが２残基とUが１残基結合したグリセリドであり、Uがβ位に結合しているSUS(１，３‐飽和‐２‐不飽和グリセリド)と、Uがα位に結合しているSSU(１，２‐飽和‐３‐不飽和グリセリド)の両方を含む。 In the fat A of the present invention, the content of S2U in the constituent triglyceride composition is preferably 50 to 80% by weight, more preferably 55 to 80% by weight, and still more preferably 65 to 75% by weight. When the S2U in the constituent triglyceride composition is less than 50% by weight, the resulting roll-in-oil-in-water emulsion composition becomes too soft and may be kneaded into the dough, or the heat resistance may be insufficient due to the proofing. As a result, a clean layer may not be formed. On the other hand, if it exceeds 80% by weight, the structure becomes hard, particularly at low temperatures, and sufficient spreadability may not be obtained. S2U is a glyceride in which S is 2 residues and U is 1 residue, U is SUS (1,3-saturated-2-unsaturated glyceride) and U is Includes both SSU (1,2-saturated-3-unsaturated glycerides) linked to the α-position.
本発明の油脂Ａは、構成脂肪酸組成におけるステアリン酸／パルミチン酸の重量比が０．１〜０．４であることが好ましく、より好ましくは、０．１５〜０．３５である。構成脂肪酸組成におけるステアリン酸／パルミチン酸の重量比が０．１未満では、ロールイン油中水型乳化組成物の組織が軟らかくなりすぎるために生地へ練り込まれてしまったり、ホイロで耐熱性が不足したりすることで、焼成品にきれいな層を形成することができない場合がある。一方、０．４を超えると、ロールイン油中水型乳化組成物の融点が上がり、焼成品の口どけが損なわれるため、ジューシーな食感が得られない場合がある。すなわち、構成脂肪酸組成におけるステアリン酸／パルミチン酸の重量比が上述した範囲内にある場合には、得られるロールイン油中水型乳化組成物の組織や展延性がより良くなり、該ロールイン油中水型乳化組成物を使用した焼成品はきれいな層が形成され、かつジューシーな食感とすることができる。
また、本発明の油脂Ａを構成する飽和脂肪酸は、実質的にステアリン酸とパルミチン酸で構成されるが、飽和脂肪酸のうちステアリン酸とパルミチン酸の合計含有量が９０重量％以上であることが好ましく、より好ましくは９５重量％以上である。さらに、本発明の油脂Ａは、構成脂肪酸組成中にラウリン酸含有量が５重量％未満であることが好ましく、より好ましくは３重量％未満である。
ここで、油脂中のトランス酸含有量を含む構成脂肪酸組成は、AOCS Ce1f-96に準じて測定した。
In the fat A of the present invention, the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is preferably 0.1 to 0.4, and more preferably 0.15 to 0.35. If the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is less than 0.1, the structure of the roll-in water-in-water emulsion composition becomes too soft and may be kneaded into the dough, or it may have heat resistance due to the proofing. In some cases, it may be impossible to form a clean layer on the fired product. On the other hand, if it exceeds 0.4, the melting point of the roll-in-water-in-water emulsion composition increases, and the mouthfeel of the baked product is impaired, so that a juicy texture may not be obtained. That is, when the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is within the above-described range, the structure and spreadability of the obtained roll-in oil-in-water emulsion composition are improved, and the roll-in oil A baked product using the water-in-water emulsified composition has a clean layer and can have a juicy texture.
Further, the saturated fatty acid constituting the fat A of the present invention is substantially composed of stearic acid and palmitic acid, and the total content of stearic acid and palmitic acid among the saturated fatty acids is 90% by weight or more. Preferably, it is 95 weight% or more. Furthermore, the fat A of the present invention preferably has a lauric acid content of less than 5% by weight, more preferably less than 3% by weight, in the constituent fatty acid composition.
Here, the constituent fatty acid composition including the trans acid content in the fat was measured according to AOCS Ce1f-96.
本発明の油脂Ａは、具体的には、パーム油、及び/又はパーム分別油に、ステアリン酸を２５重量％以上含有する油脂を配合して、エステル交換した後、高融点部を除去した分別画分が好ましく、より好ましくは高融点部及び低融点部を除去した中融点画分である。ここで、パーム分別油とは、パーム油を原料に分別されてできる油脂であり、例えば、パームステアリン、パームハードステアリン、パームオレイン、パームスーパーオレイン、パーム中融点画分等が挙げられる。 Specifically, the fat / oil A of the present invention is obtained by blending oil / fat containing 25% by weight or more of stearic acid with palm oil and / or palm fractionated oil, and transesterifying, and then removing the high melting point portion. A fraction is preferable, and a medium melting point fraction from which a high melting point and a low melting point are removed is more preferable. Here, the palm fractionated oil is an oil and fat obtained by fractionating palm oil as a raw material, and examples thereof include palm stearin, palm hard stearin, palm olein, palm super olein, and a palm middle melting point fraction.
本発明における高融点部とは、エステル交換油を分別して得られる結晶部であり、構成トリグリセリド組成におけるSSSの含有量が２１重量％以上、かつヨウ素価が１５以下の成分である。一方、低融点部とは、エステル交換油を分別して得られる液状部であり、構成トリグリセリド組成におけるSSSの含有量が３重量％以下の成分である。
ここで、本発明における融点及びヨウ素価は、社団法人日本油化学会制定の基準油脂分析試験法2.2.4.2-1996 融点(上昇融点)及び2.3.4 ヨウ素価に準じて測定したものである。
The high melting point part in the present invention is a crystal part obtained by fractionating transesterified oil, and is a component having an SSS content of 21 wt% or more and an iodine value of 15 or less in the constituent triglyceride composition. On the other hand, the low melting point part is a liquid part obtained by fractionating the transesterified oil, and is a component having an SSS content of 3% by weight or less in the constituent triglyceride composition.
Here, the melting point and iodine value in the present invention are measured in accordance with the standard oil analysis method 2.2.4.2-1996 melting point (increased melting point) and 2.3.4 iodine value established by the Japan Oil Chemists' Society.
本発明において、構成脂肪酸中にステアリン酸を２５重量％位上含有する油脂としては、特に制限されることはないが、例えば、パーム極度硬化油、パーム分別油の極度硬化油、大豆極度硬化油、ナタネ極度硬化油、ハイエルシン菜種油極度硬化油などを挙げることができる。また、StOSt脂質を生産する過程で、発生する高融点部及び／又は低融点部を利用することもできる。さらに、シア脂やサル脂などのStOOを主成分とする分別低融点部も同様に利用することができる。なお、Stはステアリン酸、Oはオレイン酸を示す。
このような、構成脂肪酸中にステアリン酸を高濃度に含有する油脂とパーム油、及び/又はパーム分別油を混合することで、上記のようなステアリン酸とパルミチン酸の含有量となる油脂を得ることができる。
In the present invention, the fat or oil containing stearic acid in the constituent fatty acid in an amount of about 25% by weight is not particularly limited. For example, palm extremely hardened oil, palm hardened oil extremely hardened oil, soybean extremely hardened oil Rapeseed extremely hardened oil, Hyelsin rapeseed oil extremely hardened oil, and the like. Moreover, the high melting point part and / or the low melting point part which generate | occur | produce in the process of producing StOSt lipid can also be utilized. Further, a fractional low melting point portion mainly composed of StOO such as shea fat and monkey fat can be used as well. St represents stearic acid and O represents oleic acid.
Such fats and oils containing stearic acid and palmitic acid are obtained by mixing fat and palm oil and / or palm fractionated oil containing stearic acid in a high concentration in the constituent fatty acid. be able to.
エステル交換の方法に特に制限はなく、例えば、１種の油脂又は２種以上の混合油脂に、触媒としてナトリウムメトキシド等のアルカリ触媒、又はリパーゼ等の酵素を用いて反応させる方法が挙げられる。エステル交換は、位置特異的なエステル交換であっても、ランダムエステル交換であってもよいが、ランダムエステル交換が好ましい。 There is no restriction | limiting in particular in the method of transesterification, For example, the method of making it react with 1 type fats and oils or 2 or more types of mixed fats and oils using alkali catalysts, such as sodium methoxide, or enzymes, such as lipase, as a catalyst is mentioned. The transesterification may be regiospecific transesterification or random transesterification, but random transesterification is preferred.
本発明の油脂Ａは、このようにして得たランダムエステル交換油脂を、溶剤分別、非溶剤分別などの分別方法により、高融点部を除去した分別画分、より好ましくは高融点部と低融点部を除去した中融点画分として得ることができる。この際、分別前の油脂の組成に応じて、分別の歩留を調整することによって、当業者であれば構成トリグリセリド組成におけるSUS/SSUの重量比が０．４〜０．８、SSS含有量が４〜２０重量％、S2U含有量が５０〜８０重量％であり、構成脂肪酸中のステアリン酸／パルミチン酸の重量比が０．１〜０．４を満たす分別画分を得ることが容易にできる。 The fat / oil A of the present invention is a fraction obtained by removing the high melting point portion of the random transesterified fat / oil obtained in this manner by a fractionation method such as solvent fractionation and non-solvent fractionation, more preferably a high melting point portion and a low melting point. It can be obtained as a medium melting point fraction from which parts have been removed. In this case, by adjusting the fractionation yield according to the composition of the fats and oils before fractionation, those skilled in the art have a weight ratio of SUS / SSU in the constituent triglyceride composition of 0.4 to 0.8, SSS content. Is easy to obtain a fraction having a weight ratio of stearic acid / palmitic acid in the constituent fatty acid of 0.1 to 0.4. it can.
本発明における油脂Ｂは、液状植物油であり、常温(２０℃)において液体状である食用油である。具体的にはコーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油及びパーム油の分別油を挙げることができ、より好ましいのはコーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油であり、さらに好ましいのは大豆油、ナタネ油である。 The fats and oils B in the present invention are liquid vegetable oils and are edible oils that are liquid at normal temperature (20 ° C.). Specific examples include fractionated oils of corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil and palm oil, and more preferred are corn oil, cottonseed oil, soybean oil, rapeseed oil. , Rice oil, sunflower oil and safflower oil, more preferably soybean oil and rapeseed oil.
本発明における油脂Ｃは、構成脂肪酸中にラウリン酸を含有している油脂、例えば、パーム核油、やし油及びこれらの分別油等を挙げることができる。より好ましくは、ラウリン系油脂を含有する混合油脂をエステル交換した油脂、例えば、ラウリン系油脂を３０〜７０重量％、及びパーム系油脂を７０〜３０重量％含有する混合油脂をエステル交換したエステル交換油脂、及び/又は乳脂を挙げることができる。ここで、ラウリン系油脂とは、該油脂の構成脂肪酸中におけるラウリン酸含有量が３０重量％以上ものをいい、パーム核油や、ヤシ油及びこれらの分別油等が挙げられる。また、パーム系油脂とは、パーム油及びパーム油を原料に分別されてできるパーム分別油を含むものである。 The fats and oils C in the present invention can include fats and oils containing lauric acid in the constituent fatty acids, such as palm kernel oil, palm oil, and fractionated oils thereof. More preferably, an oil or fat obtained by transesterifying a mixed fat or oil containing lauric fat or oil, for example, a transesterification obtained by transesterifying a mixed fat or oil containing 30 to 70 wt% of a lauric fat or oil and 70 to 30 wt% of a palm fat or oil. Fats and oils and / or milk fats can be mentioned. Here, the lauric fats and oils are those having a lauric acid content of 30% by weight or more in the constituent fatty acids of the fats and oils, such as palm kernel oil, coconut oil, and fractionated oils thereof. Moreover, palm oil fat contains the palm fractionation oil by which palm oil and palm oil are fractionated into a raw material.
本発明における乳脂は、乳脂肪自体をそのまま配合しても良いし、バター、牛乳などの乳製品により配合しても良い。また、乳脂肪の極度硬化、乳脂肪を分別した分別乳脂高融点部や分別乳脂低融点部を使用してもよい。ここで、乳脂肪が油相中３０重量％以上であると、コストが高くなるだけでなく、低温で硬くなり十分な展延性が得られない場合がある。 The milk fat in the present invention may be blended with milk fat itself, or may be blended with dairy products such as butter and milk. Moreover, you may use the extreme hardening of milk fat, the fractionated milk fat high melting point part which fractionated milk fat, and the fractionated milk fat low melting point part. Here, when the milk fat is 30% by weight or more in the oil phase, not only the cost becomes high, but also it becomes hard at a low temperature and sufficient spreadability may not be obtained.
本発明のロールイン油中水型乳化組成物の油相は、油脂Ａを７〜４５重量％、油脂Ｂを１０〜５０重量％及び油脂Ｃを１０〜７５重量％含有することが好ましく、より好ましくは油脂Ａを１０〜４０重量％、油脂Ｂを１５〜４５重量％及び油脂Ｃを１５〜７０重量％である。油相における油脂Ａ、油脂Ｂ及び油脂Ｃの含有量が上述した範囲内にある場合には、得られるロールイン油中水型乳化組成物の組織や展延性がより良くなり、該ロールイン油中水型乳化組成物を使用した焼成品にきれいな層を形成することができ、かつジューシーな食感とすることができる。 The oil phase of the water-in-oil emulsion composition of the present invention preferably contains 7 to 45% by weight of fat A, 10 to 50% by weight of fat B and 10 to 75% by weight of fat C, and more. Preferably, the fats and oils A are 10 to 40% by weight, the fats and oils B are 15 to 45% by weight, and the fats and oils C are 15 to 70% by weight. When the content of fats and oils A, fats and oils B and fats and oils C in the oil phase is within the above-described ranges, the structure and spreadability of the obtained roll-in-oil-in-water emulsion composition are improved, and the roll-in oil A beautiful layer can be formed on the fired product using the water-in-water emulsified composition, and a juicy texture can be obtained.
更に、本発明のロールイン油中水型乳化組成物には、本発明の目的を損なわない範囲において、油相に油脂Ａ、油脂Ｂ及び油脂Ｃ以外のその他の油脂を含有させてもよい。その他の油脂の配合量は、油相中、好ましくは４０重量％以下、より好ましくは３５重量％以下、更に好ましくは３０重量％以下であり、ラードや水素添加油、極度硬化油、分別高融点画分などの高融点油脂素材が挙げられる。 Furthermore, in the roll-in-water-in-oil emulsion composition of the present invention, the oil phase may contain other fats and oils other than the fats and oils A, fats and oils C and fats and oils C as long as the object of the present invention is not impaired. The amount of other fats and oils in the oil phase is preferably 40% by weight or less, more preferably 35% by weight or less, and still more preferably 30% by weight or less. Lard, hydrogenated oil, extremely hardened oil, fractionated high melting point Examples include high melting point oils and fats such as fractions.
本発明のロールイン油中水型乳化組成物における水相の含有量は５〜４０重量％であり、必須成分として水相中にジェランガム、カラギーナン、サイリウムシードガム、キサンタンガム、ローカストビーンガム、グアーガム、タラガムから選択される１種または２種以上増粘剤０．０１〜０．２重量％、より好ましくは０．０３〜０．１５重量％を含有するものである。該増粘剤を適量含有することにより、ロールイン油中水型乳化組成物を用いて焼成した層状膨化小麦粉食品に対して、口どけや食感に悪影響を与えることなく、ヒキがあり歯切れの良い食感を付与することができる。 The water phase content in the roll-in-oil-in-water emulsion composition of the present invention is 5 to 40% by weight, and gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, guar gum in the aqueous phase as essential components. One or two or more thickeners selected from tara gum contain 0.01 to 0.2% by weight, more preferably 0.03 to 0.15% by weight. By containing an appropriate amount of the thickener, the layered puffed flour food baked using the roll-in-water-in-oil emulsified composition has cracks and crispness without adversely affecting mouthfeel and texture. A good texture can be imparted.
前記増粘剤は、いわゆる中粘性〜高粘性の増粘剤であるジェランガム、カラギーナン、サイリウムシードガム、キサンタンガム、ローカストビーンガム、グアーガム、タラガムから選択される１種または２種以上であるが、より好ましくはジェランガム、カラギーナン、サイリウムシードガムのような高粘性タイプの増粘剤から選択される１種または２種以上であるの好ましい。また、ジェランガムとしては、ネイティブ型ジェランガムと脱アセチル化ジェランガムが挙げられるが、ネイティブ型がより好ましい。 The thickener is one or more selected from gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, guar gum, and tara gum, which are so-called medium to high viscosity thickeners. Preferably it is one or more selected from high viscosity type thickeners such as gellan gum, carrageenan and psyllium seed gum. Examples of gellan gum include native gellan gum and deacetylated gellan gum, with native type being more preferred.
本発明のロールイン油中水型乳化組成物は、前記増粘剤を含有する水相の６０℃における粘度が１５〜５００Mｐａ・ｓである必要があり、より好ましくは３０〜３００Mｐａ・ｓである。水相に対し、前記増粘剤を０．０１〜０．２重量％、好ましくは０．０３〜０．１５重量％添加することにより、前記粘度の水相を得ることができる。水相の６０℃における粘度が５００Mｐａ・ｓを超えると、調合液の乳化状態が悪くなりコシのないロールイン油中水型乳化組成物となる傾向がある。逆に、１５Mｐａ・ｓ未満であると、ロールイン油中水型乳化組成物を用いて焼成した層状膨化小麦粉食品のヒキがあり歯切れの良い食感が低下して、ヒキが弱くなる傾向がある。 In the water-in-oil emulsion composition of the present invention, the viscosity at 60 ° C. of the aqueous phase containing the thickener needs to be 15 to 500 Mpa · s, more preferably 30 to 300 Mpa · s. . By adding 0.01 to 0.2% by weight, preferably 0.03 to 0.15% by weight of the thickening agent, an aqueous phase having the above viscosity can be obtained. When the viscosity at 60 ° C. of the aqueous phase exceeds 500 Mpa · s, the emulsified state of the preparation liquid tends to be poor, and there is a tendency to become a roll-in-water-in-water emulsion composition without stiffness. On the contrary, if it is less than 15 Mpa · s, there is a crack of the layered expanded flour food baked using the roll-in water-in-oil emulsified composition, the crisp texture is lowered, and the crack tends to be weakened. .
本発明のロールイン油中水型乳化組成物には、必要に応じて乳化剤を添加しても良い。乳化剤としてはレシチン、グリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、シュガーエステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよび酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、リンゴ酸モノグリセリド等各種有機酸モノグリセリド、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウムなどが挙げられる。 An emulsifier may be added to the roll-in-water-in-oil emulsion composition of the present invention as necessary. As emulsifiers, lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid monoglyceride Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, and stearoyl sodium lactate.
本発明のロールイン油中水型乳化組成物においては上記の原料、添加物の他に、所望により、色素、抗酸化剤、香料などの油溶性成分、食塩、糖類、粉乳、発酵乳などの水溶性成分を使用することができる。 In the water-in-oil-in-water emulsion composition of the present invention, in addition to the above-mentioned raw materials and additives, oil-soluble components such as pigments, antioxidants, and fragrances, salt, saccharides, powdered milk, fermented milk, and the like as desired. Water soluble components can be used.
本発明のロールイン油中水型乳化組成物の調製法は、以下に例示するような、一般的な方法を採用することができる。設定された配合において、油脂および油脂に溶解する成分、たとえば油溶性乳化剤を油脂に溶解し油相とする。油相は、油脂が完全に溶解された状態とする。これは、油脂の融点に依存し、概ね５５〜７５℃である。一方、設定された配合において、水および水に溶解する成分、たとえば増粘剤、食塩、水溶性の風味素材などは水に添加、混合し水相とする。なお、液糖を使用する場合など、水を使用しない配合においては、液糖に水溶性の成分を溶解ないし混合することになる。 As a method for preparing the roll-in-water-in-oil emulsion composition of the present invention, a general method as exemplified below can be adopted. In the set compounding, fats and oils and components that dissolve in fats and oils, such as oil-soluble emulsifiers, are dissolved in fats and oils to form an oil phase. The oil phase is in a state where the fats and oils are completely dissolved. This depends on the melting point of the oil and fat and is generally 55 to 75 ° C. On the other hand, in the set formulation, water and components that dissolve in water, such as thickeners, salt, and water-soluble flavor materials, are added to water and mixed to form an aqueous phase. In addition, in the case of using liquid sugar such as when liquid sugar is used, a water-soluble component is dissolved or mixed in the liquid sugar.
油相および水相の準備が終了した後、油相を攪拌しながら水相を添加することで、油中水型に略乳化した「調合液」を得る。このとき、攪拌が不十分であったり、あるいは油相の温度が低すぎる場合は、乳化が反転する場合もあるので、十分に攪拌しかつ、十分な温度に保つ必要である。 After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a “preparation solution” that is substantially emulsified in the water-in-oil type. At this time, if the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed. Therefore, it is necessary to sufficiently stir and maintain a sufficient temperature.
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、油中水型乳化油脂組成物の製造装置へ供される。油中水型乳化組成物の製造装置へ供される直前の段階で、調合液は溶解状態でかつ、４０〜８０℃である必要があり、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。 The prepared liquid is fed by a pump and appropriately passed through a sterilizer, and then supplied to a water-in-oil emulsified oil / fat composition manufacturing apparatus. Immediately before being supplied to the apparatus for producing a water-in-oil emulsion composition, the preparation solution needs to be in a dissolved state and at 40 to 80 ° C, more preferably at 50 to 70 ° C, and even more preferably. 55-65 ° C.
本発明のロールイン油中水型乳化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あげることができる。これらの装置により、一例として、調合液を１〜８℃／秒の速度で、冷却装置の出口で３〜２０℃まで冷却する。冷却速度が遅すぎると、粒状結晶が発生しやすくなる場合があり、また冷却速度が速すぎると、不必要により大きな冷却エネルギーが必要となる場合がある。 Various apparatuses having a cooling function can be used as the apparatus for producing the roll-in-water-in-oil emulsion composition of the present invention. Specifically, an apparatus equipped with a scraping quenching mixer such as a combinator, a perfector, and a bottor can be given. By these apparatuses, as an example, the preparation liquid is cooled to 3 to 20 ° C. at the outlet of the cooling device at a rate of 1 to 8 ° C./second. If the cooling rate is too slow, granular crystals may be easily generated, and if the cooling rate is too fast, a larger amount of cooling energy may be required unnecessarily.
冷却装置を出たロールイン油中水型乳化組成物は休止管に導入され、休止管出口に備えられた成型機により、シート状あるいはブロック状に成型される。このようにして得たロールイン油中水型乳化組成物の大きさは、成型機の形状により適宜設定することができる。成型後は包装、充填等の工程を経て冷蔵し、必要に応じてエージングを行う。なお、目標とする組織を得るために少なくとも２４〜４８時間程度の冷蔵または１５〜２０℃での温調保管を要する場合がある。 The water-in-oil-in-water emulsified composition exiting the cooling device is introduced into a pause pipe and molded into a sheet or block by a molding machine provided at the exit of the pause pipe. The size of the roll-in-water-in-oil emulsion composition thus obtained can be appropriately set depending on the shape of the molding machine. After molding, the product is refrigerated through processes such as packaging and filling, and is aged as necessary. In some cases, refrigeration for at least 24 to 48 hours or temperature controlled storage at 15 to 20 ° C. may be required to obtain a target tissue.
本発明のヒキがあり歯切れの良い食感の層状膨化小麦粉食品は、小麦粉を主原料とし水、塩などを加えて混捏し得られる小麦粉生地（ドウ）を薄く延ばし、これに本発明のヒキがあり歯切れの良い食感の層状膨化小麦粉食品用ロールイン油中水型乳化組成物を載せて折りたたみ、再び薄く延ばすことを繰り返して層状生地を作り、必要に応じ発酵、成形、焼成することにより得ることが出来る。このようにして得られる層状膨化小麦粉食品の具体例としてはデニッシュ、クロワッサン、パイ等が例示できるが、特にデニッシュ、クロワッサンにおいて、製造後１日〜５日経過後も、口どけが良く、しかもヒキがあり歯切れの良い食感とジューシー感のある食感を有するものを得ることができる。 The layered puffed flour food having a crispy texture and a crisp texture according to the present invention is obtained by thinly extending a flour dough that can be kneaded by adding water, salt, etc. using flour as a main ingredient. A layered puffed flour with a crisp texture, roll-in water-in-oil emulsified composition for foods is placed, folded, and thinned again to make a layered dough, which is obtained by fermentation, shaping, and baking as necessary I can do it. Specific examples of the layered puffed flour food obtained in this way include Danish, croissant, pie, etc. Especially in Danish, croissant, the mouthfeel is good even after the lapse of 1 to 5 days after production, and there is also a crack. A crisp and succulent texture can be obtained.
以下、実施例等により本発明の実施形態をより具体的に記載する。 Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
（油脂Ａ）
パーム油（ヨウ素価５２）６０重量％、パームステアリン（ヨウ素価３１）２０重量％、パーム極度硬化油（ヨウ素価１以下）２０重量％からなる配合油を、ナトリウムメチラートによりエステル交換を行い、さらにアセトン分別により高融点部と低融点部を除去した中融点画分を得て、油脂Ａとした。得られた中融点画分Ａは、構成トリグリセリド組成におけるPPP含有量が５重量％、S2U含有量が７５重量％及びSUS/SSUの重量比が０．５であり、ステアリン酸／パルミチン酸の重量比が０．３であった。
(Oil A)
A compounded oil consisting of 60% by weight of palm oil (iodine value 52), 20% by weight of palm stearin (iodine value 31) and 20% by weight of palm extremely hardened oil (iodine value 1 or less) is transesterified with sodium methylate, Furthermore, the middle melting point fraction which removed the high melting point part and the low melting point part by acetone fractionation was obtained, and it was set as fats and oils A. The obtained middle melting point fraction A had a PPP content in the constituent triglyceride composition of 5% by weight, an S2U content of 75% by weight and a weight ratio of SUS / SSU of 0.5, and the weight of stearic acid / palmitic acid. The ratio was 0.3.
油脂Ｂとしては、液状植物油脂である精製ナタネ油（「製菓用サラダ油」不二製油株式会社製）を使用した。 As the fats and oils B, refined rapeseed oil (“Salad oil for confectionery” manufactured by Fuji Oil Co., Ltd.), which is a liquid vegetable fat and oil, was used.
（油脂Ｃ−１）
ラウリン系油脂であるパーム核分別低融点部５０重量部とパーム油５０重量部を混合した後、触媒としてナトリウムメチラートを混合油に添加し、８０℃、真空度２０Torr、４０分間攪拌してエステル交換反応を行った後、水洗、脱水し、通常の精製工程を施すことにより、エステル交換油脂Ｃ−１を得た。このＣ−１の上昇融点は３４．７℃であった。
（油脂Ｃ−２）
油脂Ｃ−２としては、乳脂を使用した。
（油脂Ｃ−３）
ナタネ油５０部、パーム核油４０部、ハイエルシン菜種油１０部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油Ｃ−３を得た。このＣ−３の上昇融点は５２．６℃であった。
（油脂Ｃ−４）
油脂Ｃ−４としては、パーム核分別高融点部を使用した。このＣ−３の上昇融点は３２．２℃であった。
（油脂Ｄ）
パームステアリン（ヨウ素価３１）６６部、パーム油（ヨウ素価５２）３４部を混合し、ナトリウムメチラートを触媒として高融点パーツ１と同条件で非選択的エステル交換を行った後、水洗、脱水し、精製してエステル交換油Ｄを得た。このＤの上昇融点は４６．３℃であった。
(Oil C-1)
After mixing 50 parts by weight of palm kernel fractionation low melting point, which is lauric oil and fat, and 50 parts by weight of palm oil, sodium methylate is added to the mixed oil as a catalyst, and the mixture is stirred for 40 minutes at 80 ° C. under a vacuum of 20 Torr. After performing the exchange reaction, it was washed with water, dehydrated, and subjected to a normal purification step to obtain a transesterified fat / oil C-1. The rising melting point of C-1 was 34.7 ° C.
(Oil C-2)
Milk fat was used as fat C-2.
(Oil C-3)
After mixing 50 parts of rapeseed oil, 40 parts of palm kernel oil, and 10 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme curing using nickel as a catalyst, purification Thus, an extremely hardened transesterified oil C-3 was obtained. The rising melting point of C-3 was 52.6 ° C.
(Oil C-4)
As fats and oils C-4, a palm core fractionation high melting point part was used. The rising melting point of C-3 was 32.2 ° C.
(Oil D)
After mixing 66 parts of palm stearin (iodine number 31) and 34 parts of palm oil (iodine number 52), after performing non-selective transesterification under the same conditions as the high melting point part 1 using sodium methylate as a catalyst, washing with water and dehydration And purified to obtain a transesterified oil D. The rising melting point of D was 46.3 ° C.
実施例１〜３、比較例１〜３
油相として、油脂８２．２重量部、飽和モノグリセリド（「エマルジーＭＳ」理研ビタミン株式会社製）０．４重量部、大豆レシチン（「ＳＬＰペースト」辻製油株式会社製）０．１重量部、水相として水１６．５重量部、食塩１．３重量部、ジェランガム０．０３３重量部を用いて、下記のロールイン油中水型乳化組成物の調製法に従い、それぞれロールイン油中水型乳化組成物を調製した。
（ロールイン油中水型乳化組成物の調製法）
１．油脂及び油脂に溶解する乳化剤を融解、混合して油相とした。
２．水及び水に溶解する成分を混合し水相とした。
３．油相を５５〜７０℃で攪拌しつつ水相を投入し、略乳化した。
４．掻き取り式急冷混和機「コンビネーター」、休止管、成型機を通してシート状のロールイン油中水型乳化組成物を得た。
５．３〜７℃の冷蔵庫にて保管した。
Examples 1-3, Comparative Examples 1-3
As an oil phase, 82.2 parts by weight of fats and oils, 0.4 parts by weight of saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.), 0.1 parts by weight of soybean lecithin ("SLP paste" manufactured by Sakai Oil Co., Ltd.), water Using 16.5 parts by weight of water as a phase, 1.3 parts by weight of sodium chloride and 0.033 parts by weight of gellan gum, according to the method for preparing a roll-in-water-in-water emulsion composition described below, A composition was prepared.
(Method for preparing roll-in-water-in-water emulsion composition)
1. Oils and fats and emulsifiers dissolved in the oils and fats were melted and mixed to form an oil phase.
2. Water and components dissolved in water were mixed to form an aqueous phase.
3. While stirring the oil phase at 55 to 70 ° C., the aqueous phase was added and substantially emulsified.
4). A sheet-like roll-in-water-in-oil emulsion composition was obtained through a scraping-type quenching blender “combinator”, a rest pipe, and a molding machine.
It was stored in a refrigerator at 5.3 to 7 ° C.
表１に記載の実施例１〜３及び比較例１〜３の油脂配合に従って、ロールイン油中水型乳化組成物を調製した。なお、実施例２において、水相の６０℃における粘度は、１００Mｐａ・ｓであった。
表１
・単位は重量％である。
・ラードは、精製ラードを使用した。
・ここで、油相とは油脂配合に乳化剤を加えたものである。
A roll-in-water-in-water emulsified composition was prepared according to the fat and oil blends of Examples 1 to 3 and Comparative Examples 1 to 3 shown in Table 1. In Example 2, the viscosity of the aqueous phase at 60 ° C. was 100 Mpa · s.
Table 1
-Unit is% by weight.
-The lard used refined lard.
-Here, an oil phase is what added an emulsifier to fats and oils mixing.
調製した各種ロールイン油中水型乳化組成物を使用して、「クロワッサン調製試験法」によりクロワッサンの焼成を行った。
表２
・単位は重量部である。
・練り込み用油脂としては、不二製油株式会社製「メサージュ５００」を使用した。
Using the various water-in-oil emulsion compositions prepared, the croissants were baked by the “Croissant Preparation Test Method”.
Table 2
-The unit is parts by weight.
-“Message 500” manufactured by Fuji Oil Co., Ltd. was used as the fat for kneading.
（クロワッサン調製試験法）
上表２に記載の小麦粉生地原料を練り上げ、２９℃、湿度７０％の庫内にて６０分間発酵させた後、−１８℃のフリーザーで６０分間リタードをとった。次に、実施例１〜３及び比較例１〜３のロールイン油中水型乳化組成物（１０℃で温調）を折り込み、リバースシーターで３つ折りを２回行った後、−７℃のフリーザーで６０分間リタードをとり、リバースシーターで３つ折りを１回行った後、−７℃のフリーザーで４５分間リタードをとりリバースシーターで生地厚４ｍｍまで延ばして成形し、３２℃、湿度７５％のホイロで６０分間発酵させた後、庫内温度２００℃のオーブンで１４分間焼成し、クロワッサンを得た。これを室温で２４時間保管後に焼成品の評価を行った。
(Croissant preparation test method)
The wheat flour dough materials listed in Table 2 above were kneaded and fermented in a chamber at 29 ° C and 70% humidity for 60 minutes, and then retarded for 60 minutes with a freezer at -18 ° C. Next, the water-in-oil-in-water emulsified compositions of Examples 1 to 3 and Comparative Examples 1 to 3 (temperature control at 10 ° C.) were folded, and then folded in three on the reverse sheeter, followed by −7 ° C. Take a retarder for 60 minutes with a freezer, fold it once with a reverse sheeter, and then take a retarder for 45 minutes with a freezer at -7 ° C and stretch it to a fabric thickness of 4 mm with a reverse sheeter. After fermenting with a proofer for 60 minutes, the mixture was baked for 14 minutes in an oven at an internal temperature of 200 ° C. to obtain a croissant. This was stored for 24 hours at room temperature, and the fired product was evaluated.
得られたロールイン油中水型乳化組成物については、製造時の充填適性、組織状態、ロールイン時の作業性の３項目を、焼成後のクロワッサンについては、外観(浮き)及び内層について、熟練作業者３名で評価を行い、合議にて最終結果とした。また、口どけの評価は、５名のパネラーにより下記評価基準に従って官能評価を行なった。すべての評価基準において、◎、○が合格であり、すべての評価結果を表３にまとめた。
（ロールイン油中水型乳化組成物の評価）
充填適性の評価基準
◎ : 充填時の組織に十分な硬さがあり、安定した充填が可能
○ : 充填時の組織はやや軟らかいものの、充填が可能な範囲である
△ : 充填時の組織は軟らかい又は不均一だが、充填が可能な範囲である
× : 充填時の組織が軟らかい又は不均一で、安定した充填が困難
組織状態の評価基準
◎ : 低温でも軟らかく滑らかで、コシもある
○ : 低温でやや硬いものの、脆さはなく滑らかさがあり、コシもある
△ : 低温でやや硬く、コシが弱い
× : 低温で硬くて脆い。
作業性の評価基準
◎ : 生地とともに非常によく伸び、割れもなく、良好な展延性を示す
○ : 割れずに生地とともに伸びており、許容範囲の展延性である
△ : 伸びがやや悪く、僅かに割れがみられて展延性が劣る
× : 伸びが悪く、割れが発生する
（焼成後のクロワッサン評価）
外観(浮き)及び内層の評価基準 内層はクロワッサンを切断して評価した。
◎ : 非常に浮きが良く、きれいな内層が形成されている
○ : 浮きが良く、きれいな内層が形成されている
△ : 浮いているが、不均一な内層である
× : 浮きが不十分で、目が詰まってパン目になっているところがあり、内層の出来も悪い
口どけの評価基準 クロワッサンを実際に食して評価した。
◎ : 良好な口どけで、非常にジューシー感がある
○ : 良好な口どけで、ジューシー感がある
△ : 口どけは許容範囲内であるが、ジューシー感はない
× : 口どけが悪く、油性感がある。やや乾燥している感じでジューシー感はない
食感の評価基準 クロワッサンを実際に食して評価した。
◎：ヒキがあり歯切れが良い
○：ややヒキがあり歯切れが良い
△：ヒキはないが歯切れが良い
×：ヒキがなく歯切れも悪い
About the obtained roll-in-water-in-oil emulsion composition, the three items of filling suitability at the time of manufacture, the structure state, the workability at the time of roll-in, about the appearance (floating) and the inner layer for the croissant after firing, Evaluation was performed by three skilled workers, and the final result was obtained through discussion. Moreover, the evaluation of mouth opening was sensory-evaluated according to the following evaluation criteria by five panelists. In all evaluation criteria, ◎ and ○ are acceptable, and all evaluation results are summarized in Table 3.
(Evaluation of water-in-oil type emulsion composition in roll-in oil)
Evaluation criteria for filling suitability ◎: The structure at the time of filling has sufficient hardness and stable filling is possible ○: Although the structure at the time of filling is slightly soft, the filling is possible △: The structure at the time of filling is soft Or it is non-uniform, but it can be filled
×: Soft or non-uniform structure when filling, stable filling is difficult Evaluation criteria for texture condition ◎: Soft and smooth even at low temperatures, firmness ○: Although slightly hard at low temperatures, there is no brittleness and smoothness △: Stiff at low temperature, weak stiffness ×: Hard and brittle at low temperature
Evaluation criteria for workability
◎: Stretches very well with the fabric, has no cracks and exhibits good spreadability ○: Stretches with the fabric without cracking and has an acceptable range of stretchability △: Slightly poor elongation, slight cracking Is poor in spreadability ×: poor elongation and cracking
(Evaluation of croissants after firing)
Appearance (floating) and inner layer evaluation criteria The inner layer was evaluated by cutting a croissant.
◎: Floating and a clean inner layer is formed ○: Floating and a beautiful inner layer is formed △: Floating but uneven inner layer ×: Insufficient floating and eyes There are places that are clogged up, and the inner layer is also poor. Evaluation criteria for mouthfeel Evaluation was made by actually eating croissants.
◎: Good mouthfeel and very juicy ○: Good mouthfeel and juicy △: The mouthfeel is within the allowable range, but there is no juicy feeling ×: The mouthfeel is bad and oily There is a sense of nature. Feeling slightly dry and not succulent Evaluation criteria for texture Evaluation was made by actually eating croissants.
A: There is a crack and the crispness is good. ○: There is a slight crack and the crispness is good. △: There is no crack but the crispness is good.
表３に、実施例１〜３及び比較例１〜３の評価結果を示す。
表３
Table 3
表３に示すように、実施例１〜３は製造時の充填適性、組織状態、低温での作業性、クロワッサンの外観、及び内層が優れ、かつ得られたクロワッサンは良好な口どけとジューシー感に加えて、ヒキがあり歯切れの良い食感を示していた。比較例１は、製造時の充填適性、組織状態、低温での作業性、クロワッサンの外観、および内層は優れるものの、得られた焼成品の口どけが劣り、ジューシー感に乏しいものであった。比較例２は、ロールイン油中水型乳化組成物の組織状態及び低温での良好な作業性が劣る結果であった。比較例３は、製造時の充填適性、組織状態、低温での作業性はいずれも良好で、クロワッサンの外観および内層も優れているものの、得られた焼成品の口どけが劣り、ジューシーな食感に乏しいものであった。 As shown in Table 3, Examples 1 to 3 are excellent in filling suitability, structure state, workability at low temperature, appearance of croissant and inner layer of the croissant, and the obtained croissant has good mouthfeel and juicy feeling. In addition, there was a crack and a crisp texture. In Comparative Example 1, although the filling suitability at the time of manufacture, the structure state, the workability at low temperature, the appearance of the croissant, and the inner layer were excellent, the baked product obtained was poor in crispness and poor in juiciness. The comparative example 2 was a result in which the favorable workability | operativity in the structure | tissue state and low temperature of a roll-in-water water-in-oil emulsion composition was inferior. In Comparative Example 3, filling suitability at the time of manufacture, the structure state, and workability at low temperatures are all good, and the appearance and inner layer of the croissant are excellent, but the obtained baked product has poor mouthfeel and a juicy food. The feeling was poor.
実施例４
実施例２のジェランガム０．０３３重量部を０．０３重量部に代えて、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、２０Mｐａ・ｓであった。
Example 4
In place of 0.03 part by weight of gellan gum in Example 2, 0.03 part by weight was prepared in the same manner as in Example 2 to prepare a water-in-oil emulsion composition and croissant. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 20 Mpa · s.
実施例５
実施例２のジェランガム０．０３３重量部を０．０３８重量部に代えて、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、２００Mｐａ・ｓであった。
Example 5
A roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2 by replacing 0.033 parts by weight of gellan gum in Example 2 with 0.038 parts by weight. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 200 Mpa · s.
比較例４
実施例２のジェランガム０．０３３重量部を０．００５重量部に代えて、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、１０Mｐａ・ｓであった。
Comparative Example 4
A roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2 by replacing 0.033 parts by weight of gellan gum in Example 2 with 0.005 parts by weight. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 10 Mpa · s.
比較例５
実施例２のジェランガム０．０３３重量部を０．０４３重量部に代えて、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、６０００Mｐａ・ｓであった。
Comparative Example 5
Instead of 0.033 parts by weight of gellan gum in Example 2, 0.043 parts by weight were prepared in the same manner as in Example 2 to prepare a water-in-oil-in-water emulsion composition and croissant. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 6000 Mpa · s.
表４に、実施例４〜５及び比較例４〜５の評価結果を示す。
表４
Table 4
表４に示すように、ロールイン油中水型乳化組成物調製時の水相の６０℃における粘度が、２０〜２００Mｐａ・ｓであった実施例２及び実施例４〜５では、製造時の充填適性、組織状態、低温での作業性、クロワッサンの外観、及び内層が優れ、かつ得られたクロワッサンは良好な口どけとジューシー感に加えて、ヒキがあり歯切れの良い食感を示していた。前記粘度が１０Mｐａ・ｓであった比較例４では、歯切れは良いがヒキのない食感であった。前記粘度が６００Mｐａ・ｓであった比較例５では、調合液の粘度が高く乳化性の悪い状態であり、製造時の充填適性、組織状態、低温での作業性がやや悪いものであった。 As shown in Table 4, in Example 2 and Examples 4 to 5 in which the viscosity at 60 ° C. of the aqueous phase at the time of preparing the roll-in-water-in-water emulsion composition was 20 to 200 Mpa · s, Fillability, texture, workability at low temperature, croissant appearance and inner layer were excellent, and the obtained croissant had a good mouthfeel and juicy feeling, and also had a crispy and crisp texture . In Comparative Example 4 in which the viscosity was 10 Mpa · s, the crispness was good but the texture was free from cracks. In Comparative Example 5 in which the viscosity was 600 Mpa · s, the viscosity of the preparation liquid was high and the emulsification property was poor, and the filling suitability at the time of manufacture, the tissue state, and the workability at low temperatures were slightly poor.
実施例６
実施例２において、ジェランガム０．０３３重量部を、キサンタンガム０．１５重量部に置換して、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、２５０Mｐａ・ｓであった。
Example 6
In Example 2, 0.033 parts by weight of gellan gum was replaced with 0.15 parts by weight of xanthan gum to prepare a roll-in-water-in-water emulsion composition and croissant in the same manner as in Example 2, and rolls in the same manner as in Example 2. In water-in-oil emulsion compositions and croissants were evaluated. The viscosity of the aqueous phase at 60 ° C. was 250 Mpa · s.
比較例６
実施例２において、水１６．５重量部を水１４重量部と水溶性大豆多糖類（商品名：ソヤファイブ−Ｓ、不二製油株式会社製）２．５重量部に変更し、ジェランガム０．０３３重量部を無添加に変更して、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、１５０Mｐａ・ｓであった。
Comparative Example 6
In Example 2, 16.5 parts by weight of water was changed to 14 parts by weight of water and 2.5 parts by weight of water-soluble soybean polysaccharide (trade name: Soya Five-S, manufactured by Fuji Oil Co., Ltd.). By changing the weight part to no addition, a roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2, and a roll-in water-in-oil emulsion composition and a croissant were evaluated as in Example 2. The viscosity of the aqueous phase at 60 ° C. was 150 Mpa · s.
参考例１
実施例２において、水１６．５重量部を水１２．５重量部とアラビアガム４重量部に変更し、ジェランガム０．０３３重量部を無添加に変更して、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを調製し、実施例２同様にロールイン油中水型乳化組成物及びクロワッサンを評価した。なお、水相の６０℃における粘度は、１８０Mｐａ・ｓであった。
Reference example 1
In Example 2, 16.5 parts by weight of water was changed to 12.5 parts by weight of water and 4 parts by weight of gum arabic, and 0.033 parts by weight of gellan gum was changed to no addition. A water-in-water emulsified composition and croissant were prepared, and the water-in-oil-in-water emulsified composition and croissant were evaluated in the same manner as in Example 2. The viscosity of the aqueous phase at 60 ° C. was 180 Mpa · s.
表５に、実施例６、比較例６、参考例１の評価結果を示す。
表５
Table 5
表５に示すように、キサンタンガム０．１５重量％添加の実施例６では、製造時の充填適性、組織状態、低温での作業性、クロワッサンの外観、及び内層が優れ、かつ得られたクロワッサンは良好な口どけとジューシー感に加えて、ややヒキがあり歯切れの良い食感を示していた。水溶性大豆多糖類２．５重量％添加の比較例６では、製造時の充填適性、組織状態、低温での作業性、クロワッサンの外観、及び内層が優れ、かつ得られたクロワッサンは良好な口どけとジューシー感を有していたが、歯切れは良いがヒキのない食感であった。アラビアガム４重量％添加の参考例１は、実施例６に近似するロールイン油中水型乳化組成物及びクロワッサンが得られたが、添加量を４重量％と比較的高く設定する必要があり、コスト面より実用性に乏しいものであった。 As shown in Table 5, in Example 6 in which 0.15% by weight of xanthan gum was added, the filling suitability at the time of manufacture, the structure state, the workability at low temperature, the appearance of the croissant, and the inner layer were excellent, and the obtained croissant was In addition to good mouthfeel and juicy feeling, there was a slight crack and a crisp texture. In Comparative Example 6 in which 2.5% by weight of water-soluble soybean polysaccharide was added, the filling ability at the time of manufacture, the tissue state, the workability at low temperature, the appearance of the croissant and the inner layer were excellent, and the obtained croissant had a good mouth It had a succulent and succulent feeling, but its crispness was good, but it was a texture without cracks. In Reference Example 1 in which 4% by weight of gum arabic was added, a roll-in-water-in-water emulsion composition and croissant similar to Example 6 were obtained. However, the amount added should be set to a relatively high value of 4% by weight. In terms of cost, it was poor in practicality.
本発明により、製造後１日〜５日経過後も、口どけが良く、しかもヒキがあり歯切れの良い食感とジューシー感のある食感を有する層状膨化小麦粉食品を得ることを可能とするロールイン油中水型乳化組成物の提供が可能となり、該ロールイン油中水型乳化組成物の使用によりヒキがあり歯切れの良い食感とジューシー感のある食感を有する層状膨化小麦粉食品の提供が可能となった。 According to the present invention, a roll-in that makes it possible to obtain a layered swollen flour food having a good mouthfeel, a crisp texture and a juicy texture even after the lapse of 1 to 5 days after production. A water-in-oil emulsified composition can be provided, and the use of the roll-in water-in-oil emulsified composition provides a layered swollen flour food product that has a crisp and crisp texture and a juicy texture by using the roll-in water-in-oil emulsion composition. It has become possible.
Claims (6)
油脂Ａは、構成トリグリセリド組成におけるSUS/SSUの重量比が０．４〜０．８、SSS含有量が４〜２０重量％、S2U含有量が５０〜８０重量％であり、構成脂肪酸中のステアリン酸／パルミチン酸の重量比が０．１〜０．４である、エステル交換油の高融点部を除去した分別画分
油脂Ｂは、液状植物油
油脂Ｃは、ラウリン酸を含有する油脂
（但し、S : 炭素数が１４〜２４の飽和脂肪酸、U : 炭素数が１４〜２４の不飽和脂肪酸を意味する。） The roll-in-water-in-water emulsion composition according to claim 1, wherein the oil phase contains fat A, fat B and fat C shown below.
Fat and oil A has a SUS / SSU weight ratio of 0.4 to 0.8, a SSS content of 4 to 20% by weight and a S2U content of 50 to 80% by weight in the constituent triglyceride composition. The fractionated fat / oil B having a weight ratio of acid / palmitic acid of 0.1 to 0.4, from which the high melting point portion of the transesterified oil has been removed, is a liquid vegetable oil / fat C and fat containing lauric acid (however, S: saturated fatty acid having 14 to 24 carbon atoms, U: unsaturated fatty acid having 14 to 24 carbon atoms)
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| WO2020262310A1 (en) * | 2019-06-26 | 2020-12-30 | 不二製油グループ本社株式会社 | Water-in-oil emulsified composition |
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| WO2020262310A1 (en) * | 2019-06-26 | 2020-12-30 | 不二製油グループ本社株式会社 | Water-in-oil emulsified composition |
| JPWO2020262310A1 (en) * | 2019-06-26 | 2021-09-13 | 不二製油株式会社 | Water-in-oil emulsified composition |
| CN113939195A (en) * | 2019-06-26 | 2022-01-14 | 不二制油集团控股株式会社 | Water-in-oil type emulsified composition |
| JP7265231B1 (en) | 2022-03-04 | 2023-04-26 | 不二製油株式会社 | Fat and oil composition for roll-in |
| WO2023167079A1 (en) * | 2022-03-04 | 2023-09-07 | 不二製油グループ本社株式会社 | Roll-in oil-and-fat composition |
| JP2023128608A (en) * | 2022-03-04 | 2023-09-14 | 不二製油株式会社 | Roll-in oil-and-fat composition |
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