JP2019170288A - Oil-in-water type emulsion for baked confectionery, baked confectionery using same, and method for producing same - Google Patents

Abstract

To provide an oil-in-water type emulsion for addition or mixing, that can easily and efficiently impart a loose texture when used in kneading applications such as confectionery making and bread making.SOLUTION: Provided is an oil-in-water type emulsion for kneading baked confectionery, which is an oil-in-water type emulsion comprising an oil/fat, an emulsifier and water, and contains a milk-derived protein by 3 to 15 wt.% and a fermented cellulose complex by 0.1 to 3 wt.%. It is preferable that the oil content is 5 to 20 wt.%, and one or more selected from the group of lecithin and organic acid monoglyceride is contained as an emulsifier, and it is further preferable that the SFC of the total oil/fat contained under a predetermined condition is 45 to 95% at 10°C and 0 to 30% at 25°C.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion for baked confectionery mainly used in the manufacture of confectionery and bread, a baked confection using the baked confectionery, and a method for producing the same, and more specifically for kneading applications such as confectionery and bread. In particular, the present invention relates to an oil-in-water emulsion for addition or mixing, which can impart a loosening texture, and a method for producing the same.

Sweets and bread have a strong texture, soft and soft, and various physical properties are required according to the consumer's directivity. The market for confectionery and bread categories with a gluten-free texture that breaks down in the oral cavity when eating (referred to as a loose texture) has received much inquiries from the market.
The most used method is known to improve the loose texture without adversely affecting the texture by blending almond poodle, but because almond poodle is a relatively expensive raw material, May increase product costs.

As a method that does not use an almond poodle, there is a method in which a plastic oil composition having a specific oil composition is used to achieve the object in order to impart a loose texture to the baked confectionery. (Patent Document 1)
There is also a method of improving the texture of baked confectionery by using wheat flour containing a fraction having a particle size of 125 μm or more and less than 200 μm in a ratio exceeding 15 mass% in mortar milling. (Patent Document 2)
Patent Document 3 describes an oil and fat composition for kneading bread that contains glycerin monofatty acid ester, succinic acid monoglyceride and diglycerin fatty acid ester in a predetermined mass ratio. Thus, it is described that workability at the time of bread making is good and a soft and crisp bread can be stably obtained. (Patent Document 3)

On the other hand, it is an oil-in-water emulsion containing fats and oils, proteins, emulsifiers and water, the oil content is 50 to 72% by weight, and it contains a fermented cellulose complex. Provided is a high oil-in-water emulsion that can be used over a wide range of foods and can impart a rich milk flavor, richness, excellent texture, mouthfeel, color, and gloss. (Patent Document 4)
However, although it can be used for highly versatile applications, it does not touch on the problem of imparting a loose texture when used in baked goods, and it has a high oil content and its applications are limited. There is no mention of the composition of the fats and oils in the oil emulsion.

Japanese Patent Laying-Open No. 2015-154767 JP 2007-31604 A Japanese Patent Laid-Open No. 2006-77240 JP, 2015-002682, A JP-A-61-212295 JP-A-3-157402 JP-A-9-121787

The present invention relates to an oil-in-water emulsion for baked confectionery used in the manufacture of confectionery, bread, etc., baked confectionery using the same, and a method for producing the same, and more specifically, for use in kneading confectionery, bread making, etc. Thus, an object of the present invention is to provide an oil-in-water emulsion for addition or mixing, which can impart a loosening texture.

As mentioned above, in the prior art, various ingredients are added in the blending, but it is not simple, it may impair the freedom of blending of the product, and gives a loose texture. It was not enough. The present inventor has made various studies to solve the above problems, and is an oil-in-water emulsion containing fats and oils, an emulsifier and water, wherein the milk-derived protein is 3 to 15% by weight and the fermented cellulose complex is 0.1 It has been found that the inclusion of 3% by weight can easily and efficiently impart a texture that loosens baked confectionery, and the present invention has been completed.

That is, the present invention
(1) An oil-in-water emulsion for kneading baked goods, comprising 3 to 15% by weight of milk-derived protein and 0.1 to 3% by weight of a fermented cellulose complex,
(2) The oil-in-water emulsion for kneading baked goods according to (1), wherein the oil content is 5 to 20% by weight and contains at least one selected from the group of lecithin and organic acid monoglyceride as an emulsifier. ,
(3) The baked confectionery according to any one of (1) to (2), wherein the SFC in the following measurement conditions of the total fat and oil contained is 45 to 95% at 10 ° C and 0 to 30% at 25 ° C. Oil-in-water emulsion for kneading,
(4) Provided is a method for producing a baked confectionery characterized by adding the oil-in-water emulsion for kneading baked confectionery described in (1) to (3).

According to the present invention, it is possible to provide a baked confectionery imparting a loosening texture by a very simple method of adding an oil-in-water emulsion containing a predetermined amount of protein and a fermented cellulose complex.

(Oil-in-water emulsion)
The oil-in-water emulsion of the present invention contains an oil and fat, an emulsifier and water, and needs to be an oil-in-water emulsion. Shortening that is only fat and oil, margarine that is a water-in-oil emulsion, etc. are widely used in the manufacture of baked confectionery and may be blended as appropriate, but gives the loose texture of the present invention In order to do so, it is necessary to add an oil-in-water emulsion.
Other blending materials such as flavors and flavors can be used as appropriate as in blending with existing oil-in-water emulsions.

(Vegetable oils and fats, physical properties)
Moreover, it is preferable that the fats and oils contained in the oil-in-water emulsion of this invention are SFC 45-95% at 10 degreeC, and 0-30% at 25 degreeC. As long as the SFC regulations are satisfied, the origin and processing (fractionation, curing, transesterification, etc.) are not particularly limited, but examples include palm oil and palm kernel oil. If these SFCs are less than the lower limit, an oily texture is likely to occur, and if they exceed the upper limit, the meltability may be affected.

The oil-in-water emulsion of the present invention contains 5 to 20% by weight of fat and oil, preferably 6 to 15% by weight, more preferably 8 to 15% by weight.
If the fat and oil content exceeds the upper limit, emulsification tends to become unstable and production becomes difficult, and if it is less than the lower limit, the mouthfeel and volume of the baked confectionery may be affected.

(Regulation on the water phase side of oil-in-water emulsions, milk protein)
Milk protein materials used in the oil-in-water emulsion of the present invention include milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, defatted powdered milk, whole milk powder, buttermilk powder, whey powder, acid casein, rennet Casein or casein such as sodium caseinate, calcium caseinate, potassium casein, or one or more milk proteins such as milk protein (Milk Protein Concentrate (MPC), Milk Protein Isolate (MPI)) or whey protein should be used. Can do. The oil-in-water emulsion of the present invention contains 3 to 15% by weight of milk protein, preferably 6 to 11% by weight. Further, the whey / casein ratio in the milk protein is not particularly limited.
If the milk protein amount exceeds the upper limit, the emulsification tends to be unstable, and if it is less than the lower limit, the melting of the baked confectionery may be affected.
Moreover, it is desirable that non-fat milk solid content including lactose other than milk protein is 10 to 20% by weight.

(Additive)
The fermented cellulose is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, the fermented cellulose is obtained by culturing a cellulose-producing bacterium according to a known method, for example, the method described in Patent Document 6, Patent Document 7, and Patent Document 8, and isolating the cellulose-producing bacterium from the obtained culture, Or it can manufacture by refine | purifying suitably as needed. Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERMP-12924), an Acetobacter xylinum strain (For example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.
The fermented cellulose complex is commercially available, for example, Sun Artist [registered trademark] PN (a preparation of a complex of xanthan gum and sodium salt of CMC and fermented cellulose) manufactured by Saneigen FFI Co., Ltd. Sun Artist [registered trademark] PG (formulation of a complex of sodium salt of guar gum and CMC and fermented cellulose) and the like, and the amount of fermented cellulose in the fermented cellulose complex is 5 wt% to 100 wt%, The amount is desirably 10% to 100% by weight or more, and more desirably 15% to 100% by weight.
The fermented cellulose composite is blended in an amount of 0.1 to 3% by weight, preferably 0.2 to 1.5% by weight, more preferably 0.5 to 1% by weight, based on the whole oil-in-water emulsion. The emulsified state of the oil-in-water emulsion can be kept stable. If the blending amount is too small, the effect of stably maintaining the emulsified state of the oil-in-water emulsion is insufficient. If the blending amount is too large, the viscosity becomes too high, or it becomes easy to feel the rough texture of cellulose. It also affects the melting of baked goods using this.

In the present invention, gluten formation inhibition is considered to be one of the important factors as a factor for imparting a loose texture to baked confectionery. If the gluten formation is excessive, the physical properties are contrary to the problems of the present invention, but if the gluten formation is excessive, the appropriate body of the confectionery or bakery product cannot be obtained. It tends to be poorly swollen and have a brittle and firm texture and needs to be “moderate”. The fermented cellulose composite obtained by fermenting cellulose under the above conditions performs “moderate” inhibition of such gluten formation, and the addition has a certain effect on improving the feeling of moistening and loosening.

(emulsifier)
In the present invention, as long as it is emulsified in an oil-in-water type, the type and amount of the emulsifier are not particularly limited, and an emulsifier used in a conventional oil-in-water emulsion can be appropriately used.
For example, synthetic emulsifiers such as lecithin, monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride can be exemplified. One or more types can be selected from the emulsifiers and used as appropriate.

(Rules for other ingredients)
The baked confectionery of the present invention includes conventional baked confectionery other than oil-in-water emulsions such as butter as fats and oils, oils and fats such as shortening, and oil-in-water emulsions that are essential blends in the present invention. The raw material which can be used for is mentioned. For example, flour such as wheat flour and rice flour, starches obtained from raw materials such as flour and straw, sugars, dairy products, egg products, salt, swelling agents, coloring agents, flavors, etc. It can be used as appropriate as long as it does not interfere with the food texture desired for suitability and product design after baking.

(Use target of oil-in-water emulsions)
The baked confectionery using the oil-in-water emulsion in the present invention is not particularly limited as long as it is a confectionery or bakery product. Sweets include steamed buns, steamed kankan, castella, dorayaki, imagawa baked, taiyaki, kintsuba, waffles, chestnut bun, moon cake, bolo, yatsuhashi, rice cracker, karinto, sponge cake, roll cake, angel cake, pound cake, Baumkuchen, fruit cake, madeleine, financier, cream puff, eclair, pie, donut, tart, biscuit, cookie, cracker, steamed bread, pretzel, wafer, snack confectionery, pizza pie, crepe, souffle, bene, pancake, scone, muffin, creme Examples include Damand and Gateau Chocolat. Bakery products include bread, cupe bread, fruit bread, corn bread, butter roll, hamburger buns, donuts, French bread, roll bread, sweet bread, dry bread, muffins, bagels, croissants, Danish pastries, yeast pie, yeast scones, donuts, Nan can be exemplified, and among them, it is more preferable to use for muffins, pancakes, butter cakes, souffles, pound cakes, crème damande, gateau chocolat, madeleine, financier, sponge cakes, donuts, or pies.
Many of these products use wheat flour that has a relatively low wheat protein content, and the desired quality is not the strength or crunchiness of the product, but also the moist and loose feeling. Therefore, the oil-in-water emulsion of the present invention Easy to get the effect.

(Flour)
In the present invention, flour such as rice flour, buckwheat flour, barley flour, corn flour, pigeon flour, rye flour, and crow wheat flour can be used as appropriate in addition to wheat flour such as weak flour, medium flour and strong flour. In addition, corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch obtained from cereals, and starches such as dextrin and various processed starches made from these can also be used. Any of these may be used alone, or two or more of them may be used in combination, or only wheat flour may be used. However, the wheat protein content in the flour is 13% by weight or less, desirably 12% by weight or less, and more desirably 11% by weight or less.

(Usage method of oil-in-water emulsion)
There are no particular restrictions on the method of use. For example, if mixed powder is used, it may be mixed with other ingredients and used as an oil-in-water emulsion, so it is combined with aqueous components such as water and milk. May be used. Desirably, adding at a timing when the addition destination is already in a water-containing state is familiar and workability is good.

There is no particular restriction on the amount of addition, but it is less than 3 parts by weight, preferably 3 to 150 parts by weight, more preferably 5 to 100 parts by weight, and even more preferably 10 to 50 parts by weight with respect to 100 parts by weight of flour. The effect is difficult to appear, and even if it exceeds 50% by weight, there is no particular problem, but the water content in the oil-in-water emulsion restricts the amount of water coming from other raw materials, and the degree of freedom in product design is reduced. Further, since the effect itself reaches a peak when it exceeds 40 parts by weight, it is not efficient to increase the amount of addition more than necessary.

(Preparation method of oil-in-water emulsion (cream prototypes 1-5) for kneading baked goods)
1. The fats and oils were melted at 60 to 70 ° C. according to the formulation shown in Table 1, and lecithin and an emulsifier were dissolved to obtain an oil phase.
2. According to the formulation, raw materials other than those used in the oil phase were dissolved in water and heated to 60-70 ° C.
3. The oil phase was gradually added to the place where the aqueous phase was being stirred with a homomixer and emulsified into an oil-in-water type.
4). It processed at 3000 kPa using the high pressure homogenizer.
It was left at 5.5 ° C. for 24 hours to obtain an oil-in-water emulsion (cream prototypes 1 to 5) for kneading baked confectionery. (For convenience, the trial production of “oil-in-water emulsion for kneading baked goods” will be referred to as “cream prototype”.)
Moreover, the detailed raw material used for the mixing | blending was as follows.
Palm kernel oil: Fuji Oil Co., Ltd., trade name “refined palm kernel oil”
Lecithin: Made by Sakai Oil Co., Ltd., trade name “Lecithin”
Emulsifier: Sucrose stearate ester (HLB = 5), manufactured by Mitsubishi Chemical Foods, Inc., trade name “Ryoto Sugar Ester S570”
Nonfat dry milk: manufactured by Yotsuba Milk Industry Co., Ltd.
Milk protein: Product name “TMP 1100” manufactured by Fonterra Limited
Fermented cellulose composite: trade name “Sun Artist PG” manufactured by Saneigen FFI Co., Ltd. (containing 6.7% by weight of guar gum, 20% fermented cellulose content)

※ 単位：重量部 (Table 1)

* Unit: parts by weight

(Pound cake manufacturing process)
<Comparative Example 1, Examples 1 to 4>
According to the formulation in Table 2, a pound cake was produced by the sugar batter method.
Margarine and granulated sugar were mixed and whipped using a tabletop mixer (manufactured by Aikosha Seisakusho, product name: Kenmix Ico Premier) until the specific gravity reached 0.85.
Next, the whole egg and the oil-in-water emulsion (cream prototypes 1 to 5) prepared previously were mixed in several portions.
Finally, the weak flour was mixed, and 200 g was put into a pound mold and baked in an oven. The firing conditions were an upper fire of 170 ° C., a lower fire of 170 ° C., and a firing time of 30 minutes.
After allowing to cool at 20 ° C. for 2 hours, the product was packaged in a polyethylene bag, and after 24 hours at 20 ° C., the pound cakes in each formulation were sampled and the texture was compared.
The protein amount of the oil-in-water emulsion used and the evaluation of the texture of the pound cake are shown in Table 2.
Moreover, the detailed raw material used for the mixing | blending was as follows.
Margarine: Fuji Oil Co., Ltd., trade name: Blizzard Premium Nature

※ 単位：「クリーム試作品中たん白量」は重量％、それ以外は重量部 (Table 2)

* Unit: “Protein in cream prototype” is% by weight.

Comparing Comparative Example 1 and Example 1 as a conventional product, when the amount of protein in the cream prototype was 3% by weight or more, the effect of different formation and texture of the pound cake was obtained from the existing one. . When the amount of protein was increased from Example 1 to Example 2, both the retention and texture were clearly evaluated highly. When the amount of protein is further increased and becomes 10% by weight or more, the preservative formation is good, but in the texture, the biting is somewhat hard and the loosening tends to start to decrease, but it is still improved from the conventional one A pound cake with a good retention and texture was obtained.

(Preparation method of oil-in-water emulsion (cream prototypes 6-10) for kneading baked goods)
According to the composition in Table 3, oil-in-water emulsions (cream prototypes 1 to 5) for kneading baked confectionery were prepared by the same procedure and operation as cream prototypes 1 to 5 except that. The amount of protein was 7.1% by weight.
Moreover, the detailed raw material used for the mixing | blending was as follows.
Fermented cellulose composite: trade name “Sun Artist PG” manufactured by Saneigen FFI Co., Ltd. (containing 6.7% by weight of guar gum, 20% fermented cellulose content)
Microcrystalline cellulose: trade name “Theolas ST-100”, microcrystalline cellulose Saneigen FFI Co., Ltd. (cellulose 100%)

※ 単位：重量部 (Table 3)

* Unit: parts by weight

(Pound cake manufacturing process)
<Comparative Examples 1 to 2 and Examples 1 to 3>
According to the formulation in Table 4, a pound cake was prepared by the same procedure and process as in Example 1.
Moreover, the texture evaluation of the produced pound cake was described according to Table 4. In addition, the evaluation about the feeling of looseness was further divided into “breaking teeth” and “breaking mouth”.
Moreover, the detailed raw material used for the mixing | blending was as follows.
Baking powder: Product name: “Baking powder red can”, manufactured by Aikoku Sangyo Co., Ltd.

※ 単位：重量部 (Table 4)

* Unit: parts by weight

Compared to Comparative Example 2 using a cream prototype that does not contain cellulose, which is a conventional type, Example 5 and Comparative Example 3-5 improved the crispness, but melted in the mouth Example 5 using a fermented cellulose composite Other than that, it remained at the same level as conventional products. Moreover, even if it was chopped, the improvement other than the product using the fermented cellulose composite was not remarkable as compared with the conventional product.
In Example 5 using fermented cellulose, the effect of improving mouth melting and crispness was recognized from the same amount of microcrystalline cellulose. In Comparative Examples 3 to 5, even if the amount of microcrystalline cellulose was increased, its effect tended to deteriorate rather.

(Preparation method of oil-in-water emulsion for cream baked confectionery (cream prototypes 11-14))
In accordance with the composition shown in Table 5, oil-in-water emulsions (cream prototypes 11 to 14) for kneading baked confectionery were prepared by the same procedure and operation as cream prototypes 1 to 5 except that. The protein content in the cream prototypes was 7.1% by weight.

※ 単位：重量部 (Table 5)

* Unit: parts by weight

※ 単位：重量部 (Pound cake manufacturing process)
<Comparative Example 6, Examples 6 to 8>
According to the formulation in Table 6, a pound cake was prepared by the same procedure and process as in Example 1.
Table 6 also shows the blended amount of the fermented cellulose complex of the oil-in-water emulsion used and the evaluation of the texture of the pound cake. In addition, the evaluation about the feeling of looseness was divided into “breaking teeth” and “breaking mouth”.
Moreover, the specific gravity at the time of whipping was 0.95.
(Table 6)

* Unit: parts by weight

Comparing Comparative Example 6 and Examples 6 to 8 which are conventional products, as the amount of fermented cellulose increases from Example 6 to Example 8, Example 8 is melted in the mouth at 0.9% by weight or more. Although the influence began to appear, it continued to maintain its effect on crispness.

(Preparation method of oil-in-water emulsion for cream baked confectionery (cream prototypes 16-18))
According to the composition of Table 7, oil-in-water emulsions (cream prototypes 16 to 18) for kneading baked confectionery were prepared by the same procedure and operation as cream prototypes 1 to 5 except that.
Moreover, the detailed raw material used for the mixing | blending was as follows.
Water-soluble cellulose ether: Trade name “Metrozu” manufactured by Shin-Etsu Chemical Co., Ltd.

※ 単位：重量部 (Table 7)

* Unit: parts by weight

(Pound cake manufacturing process)
<Comparative Example 8 to Comparative Example 9, Example 9>
In accordance with the formulation shown in Table 8, a pound cake was prepared by the same procedure and process as in Example 1. The evaluation of the texture of the obtained pound cake is shown in Table 6.

※ 単位：重量部 (Table 8)

* Unit: parts by weight

Example 9 using the fermented cellulose composite had good crispness and melting in the mouth, but Comparative Example 8 and Comparative Example 9 using a cream prepared by adjusting the water-soluble cellulose ether in half amount and equal amount were both crisp and melting in mouth. It did not reach Example 9 using a fermented cellulose product. In addition, the fire was bad and flickering (a state of dumpling in the mouth and poor melting of the mouth) occurred.

<Preparation method of oil-in-water emulsion for kneading baked goods>
Cream prototype 11 (without addition of cellulose) and cream prototype 13 (0.6% by weight of fermented cellulose) were compared with existing concentrated milk not containing cellulose and existing cream cream. (For each formulation and its ingredients, refer to the description of each cream prototype).

(Pound cake manufacturing process)
<Comparative Example 10 to Comparative Example 13, Example 10>
In accordance with the formulation shown in Table 9, a pound cake was prepared by the same procedure and process as in Example 1.
Moreover, the detailed raw material used for the mixing | blending was as follows.
Concentrated milk: Trade name “Milrea W” Fuji Oil Co., Ltd. Cream: Product name “Baker Leaf Wara” Fuji Oil Co., Ltd.

(Table 9)

Although the conventional concentrated milk and cream for kneading are oil-in-water emulsions, it is the same as the oil-in-water emulsion for kneading confectionery of the present invention, but its function is to use kneading creams. Although Comparative Example 13 showed improvement in crispness, no effect was seen in melting in the mouth, and Comparative Example 12 using concentrated milk showed no improvement in both crispness and dryness.

According to the present invention, it is possible to provide a baked confectionery imparting a loosening texture by a very simple method of adding an oil-in-water emulsion containing a predetermined amount of protein and a fermented cellulose complex.

Claims (4)

An oil-in-water emulsion for kneading baked confectionery, comprising 3 to 15% by weight of milk-derived protein and 0.1 to 3% by weight of a fermented cellulose complex. 2. The oil-in-water emulsion for kneading baked confectionery according to claim 1, wherein the oil content is 5 to 20% by weight and contains at least one selected from the group of lecithin and organic acid monoglyceride as an emulsifier. The water for kneading confectionery according to any one of claims 1 to 2, wherein the SFC in the following measurement conditions of all fats and oils contained is 45 to 95% at 10 ° C and 0 to 30% at 25 ° C. Medium oil emulsion. A method for producing baked confectionery, comprising adding the oil-in-water emulsion for kneading baked confectionery according to claim 1.