JP2020010631A - Oil-in-water type emulsified oil and fat composition for kneading into confectionery dough - Google Patents

Abstract

To provide a novel material capable of being used by kneading into confectionery dough to produce confectioneries having a crispy palate feeling and a well-loosened palate feeling.SOLUTION: An oil-in-water type emulsified oil and fat composition for kneading into confectionery dough, contains oil and fat, starch, protein and water and has the following characteristics of A) and B): A) it contains a soybean extract which is an extract from whole fat soybean and has a weight ratio of the protein to carbohydrate of 100 to 200 mass% and B) it has a plastic property.SELECTED DRAWING: None

Description

  The present invention relates to an oil-in-water emulsified oil / fat composition for kneading confectionery dough.

  The texture of confectionery is one of the very important factors. In particular, the confectionery has a good texture, such as a crisp texture, and easily breaks in the mouth without chewing when the confectionery is chewed in the mouth, that is, the unraveling is good. This may affect the consumer's willingness to buy and eat.

  For example, Patent Documents 1 to 3 exist as applications relating to the texture of confectionery. Patent Literature 1 describes "cookies using full-fat soybean flour having a specific particle size as a raw material". Patent Document 2 states that “W / O emulsion containing an aqueous alkali solution in an internal phase is uniformly dispersed in an aqueous solution containing glucomannan, and a food material having a pH of 4 to 8 is 0.2 to 50 mass%. % Of food and drink characterized by being blended in the same manner. Patent Document 3 describes "baked confectionery dough characterized by containing 0.01 to 5% by mass of high-viscosity xanthan gum".

JP-A-2006-67212 JP 2003-235474 A JP 2007-267670 A

  The problem to be solved by the present invention is to provide a new material kneaded and used in confectionery dough, which can produce a confectionery having a crisp texture while having a good texture. That is.

In confectionery, not only its flavor but also its texture is very important. A confectionery having a crisp texture even after a long time from baking has advantages such as extension of the expiration date and increase in willingness of consumers to purchase, and can be useful.
In particular, confectionery dough is used in the overlying dough part of the melon bread sold in bags, but as time elapses from baking, moisture from the dough under the melon bread and moisture present in the bag are overlaid on the melon bread. Since it shifts to the dough portion, it is difficult to maintain a crisp texture even after a long time from baking. In a bakery topping such as a topping part of a melon pan, the above-mentioned advantages can be further exhibited and can be very useful because a crispy texture can be maintained even after a long time from baking.

  Therefore, by using a new material kneaded and used in confectionery dough according to the present invention, a confectionery that has a crispy texture even after a long time from baking and has a good texture of unraveling Was found to be able to be obtained.

That is, the present invention
(1) An oil-in-water emulsified oil / fat composition for kneading confectionery dough, which contains oils, starches, proteins, and water, and has the following features A) and B):
A) As a protein-containing material, a water extract from full fat soybean, wherein the weight ratio of protein to carbohydrate is 100 to 200% by mass;
B) that the properties are plastic;
(2) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to (1), further having the following feature C):
C) containing an acid;
(3) The oil-in-water emulsified fat / oil composition for kneading confectionery dough according to (1) or (2), wherein the fat / oil content is 5 to 40% by mass.
(4) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of (1) to (3), comprising 2 to 15% by mass of starch.
(5) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of (1) to (4), which contains 1 to 20% by mass of a protein.
(6) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of (1) to (5), further comprising the soybean extract and another soybean protein material as a protein-containing material.
(7) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to (6), wherein the soy protein material is an isolated soy protein.
(8) The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of (1) to (7), further comprising 0.1 to 5% by mass of a polysaccharide.
(9) The oil-in-water emulsified fat / oil composition for kneading bakery over dough according to any one of (1) to (8), wherein the confectionery dough is a bakery over dough.
It is about.

  In addition, Patent Documents 1 to 3 contain a soybean extract having a specific composition extracted from a specific soybean material, and knead a confectionery dough with an oil-in-water emulsified oil / fat composition having a plastic property. There is no description that a confectionery having a crunchy texture and a loose texture can be produced by the production, and it was not helpful in completing the present invention.

  By kneading the oil-in-water emulsified oil / fat composition provided by the present invention into a confectionery dough to produce a confectionery, a confectionery having a crispy texture and a good texture of unraveling is produced. be able to.

  The oil-in-water emulsified oil / fat composition for kneading confectionery dough of the present invention (hereinafter sometimes simply referred to as “oil-in-water emulsified oil / fat composition”) contains oil / fat, starch, protein, water, and A). The protein-containing material is a water extract from a full fat soybean, wherein the soybean extract has a protein to carbohydrate weight ratio of 100 to 200% by mass, and B) has plasticity in properties. And Hereinafter, embodiments of the present invention will be specifically described.

(Oil)
As oils and fats used in the oil-in-water emulsified oil and fat composition of the present invention, any of vegetable oils and fats and animal oils and fats may be used as long as they are edible. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil , Vegetable oils such as palm kernel oil, animal fats such as milk fat, beef tallow, lard, fish oil and whale oil, or processed by subjecting them to one or more treatments selected from hydrogenation, fractionation and transesterification Fats and oils are mentioned. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The content of fats and oils in the oil-in-water emulsified fat and oil composition of the present invention is 5% by mass or more, 7% by mass or more, 8% by mass and 9% as lipid content including lipids contained in raw materials other than the above fats and oils. % Or more or 10% by weight or more. Further, it can be 40% by mass or less, 35% by mass or less, 30% by mass or less, or 26% by mass or less.

(starch)
As the starch used in the oil-in-water emulsified oil / fat composition of the present invention, any starch may be used as long as it is used for food, for example, wheat starch, rice starch, waxy rice starch, sago starch, tapioca. Raw starches such as starch, sweet potato starch, corn starch, waxy corn starch, and processed starches obtained by subjecting them to cross-linking treatment, α-treatment, etherification treatment, esterification treatment, decomposition treatment, and the like.

  The content of starch in the oil-in-water emulsified fat composition of the present invention may be 2% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, or 4.5% by mass or more. it can. In addition, it can be 15% by mass or less, 12% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, or 7.5% by mass or less.

(protein)
The protein used in the oil-in-water emulsified oil / fat composition of the present invention is mainly derived from the blending of a protein-containing material.
As a protein-containing material, at least the specific soybean extract of the above A) (hereinafter sometimes referred to as “the present extract”) is used. The proportion of the protein derived from the present extract in the total protein in the oil-in-water emulsified fat composition of the present invention is 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, It can be 80% by mass or more, 90% by mass or more, or 100% by mass.

(Soy extract)
Hereinafter, aspects of the present extract will be described.
The soybean used as the raw material of this extract is a full fat soybean. Full-fat soybeans are those that have not been subjected to soybean oil extraction treatment by pressing, physical treatment with rolls, or organic solvent treatment. Although the lipid content is not particularly limited, it is usually more than 15% by mass in the solid content of the whole fat soybean which has not been subjected to the extraction treatment, and in many cases it is 18% by mass or more. When defatted soybeans such as those used in the production of isolated soybean proteins and soy sauce are used as raw materials, the effects of the present invention are hardly exhibited.

  The whole fat soybean which is a raw material of the present extract may be left unground or may be crushed before extraction with an aqueous solvent. The particle size when whole fat soybeans are crushed in advance is arbitrary, and may be crushed or crushed.

  In addition, the whole fat soybean may be raw, but it is more preferable that the soybean soybean is previously heat-treated before being extracted with the aqueous solvent. In particular, when crushing full fat soybeans, it is more preferable to perform a heat treatment before crushing. The method of heat treatment of whole fat soybeans is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment and the like can be used. After immersion in water, heat treatment can be performed before extraction.

  The degree of the heat treatment is preferably such that a burnt odor is not imparted to the extract. The degree of heating can be represented by NSI (water-soluble nitrogen index) indicating the degree of denaturation of the protein, and the NSI is preferably from 15 to 77, more preferably from 40 to 70. By heating to such a range, a soybean extract with lower lipid can be obtained. The conditions for the heat treatment are not particularly limited because they differ depending on the heat treatment apparatus, and may be set as appropriate so that the NSI falls within the above range. For example, in the case of performing a dry heat treatment, the treatment condition is affected by the manufacturing environment and cannot be unconditionally determined. For example, the heat treatment is performed for 1 second to 10 minutes using superheated steam at 120 to 250 ° C. The processing conditions may be appropriately selected so that the soybean NSI is within the above range, and no particular difficulty is required for determining the processing conditions.

In addition, NSI can be represented by the ratio (% by mass) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method. In the present invention, the value is determined by the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, extracted by stirring at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 1. To the remaining precipitate, 100 ml of water is added again, and the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 2. The supernatant 1 and the supernatant 2 are combined, and water is further added to make 250 ml. After filtration through No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen (water-soluble nitrogen) collected as a filtrate to the total nitrogen in the sample as mass% is defined as NSI.

  As an aqueous solvent for extracting the active ingredient of the present invention, water or hydrous alcohol can be used, and water and hydrous ethanol are preferable in food production.

In one preferred embodiment, the present extract may have a lipid content of 15% by mass or less in solid content, and more preferably 12% by mass or less and 10% by mass or less. In the present invention, the lipid content is measured by an acid decomposition method.
In the case of such an embodiment, for example, it is clearly distinguished from a normal high-fat soymilk extracted from whole fat soybeans and a defatted soymilk extracted from defatted soybeans. This extract typically includes so-called "low-fat soy milk", but is an aqueous solvent extract from full fat soybeans and is limited to these designations as long as the lipid content is within the above range. is not.
Extraction conditions such as the amount of water, extraction temperature, and extraction time when extracting soybean with an aqueous solvent are not particularly limited. For example, the amount of water is 2 to 15 times the weight of soybean, the extraction temperature is 20 to 99 ° C, and the extraction is performed. The time may be set to 20 minutes to 14 hours. The extract may be in any form of liquid, solid or powder.

Components other than lipids contained in the present extract are mainly water-soluble components, and include trace components such as carbohydrates and proteins, and other minerals, isoflavones and saponins.
Here, it is important that the protein content relative to carbohydrates in the present extract (hereinafter sometimes referred to as “P / C content”) is 100 to 200% by mass. Furthermore, a range of 120% by mass or more, 130% by mass or 140% by mass or more, and a range of 190% by mass or less, 180% by mass or less and 170% by mass or less can be selected. Incidentally, the whole fat soy milk and the defatted soy milk powder have a P / C content greatly exceeding 200% by mass, a relatively high protein content, and are different from the present extract.

In addition, a soybean protein material, such as the above-mentioned isolated soybean protein, which contains about 90% by mass of protein in solid content, has a P / C content because the storage protein is the main component and only a trace amount of carbohydrate is contained. In excess, which is also different from the present extract. If too much protein-containing material with a relatively high P / C content is used, such as full fat soy milk, defatted soy milk powder, and isolated soy protein, a confectionery that has both a crisp texture and a loose texture Is difficult to obtain. In addition, a peculiar blue odor or astringency derived from soy protein causes an undesirable flavor.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the lipid, protein and ash contents from the solid content.

-Low-fat soymilk Low-fat soymilk, which is one form of the present extract, has a lipid content and a P / C content in the solid content within the above ranges. By the way, in general soymilk (full fat soymilk) obtained by removing okara, which is an insoluble fraction, from a slurry (soybean ground liquid) obtained by extracting a whole fat soybean by a known method, the lipid content in the solid content is high. It becomes higher than the above range and becomes 20% by mass or more. Also, the P / C content exceeds 250. In order to obtain low-fat soymilk, a method of separating lipid from a slurry or whole fat soymilk by high-speed centrifugation or the like, or a method of transferring lipid to the okara side when separating okara from the slurry can be used. As a more preferred embodiment, the effects of the present invention can be further improved by using a full-fat soybean previously heat-treated as described above, preferably NSI 15 to 77, more preferably NSI 40 to 70, as a raw material. it can. For this method, for example, the method described in JP-A-2012-16348 can be referred to.

As the protein used in the oil-in-water emulsified fat composition of the present invention, other protein-containing materials can be used together with the present extract. For example, legumes such as soybeans, peas and mung beans, plant protein materials derived from cereals such as wheat and rice, and animal protein materials such as milk protein and gelatin can be used. For example, as the soybean protein material, isolated soybean protein or a hydrolyzate thereof, concentrated soybean protein, full-fat soymilk or defatted soymilk (not included in the present extract), soybean powder, and the like can be used. As the milk protein material, whey protein, casein or a salt thereof, whole milk powder, skim milk powder, TMP, MPC and the like can be used. As one embodiment, it is preferable to use a soybean protein material because it is vegetable and does not easily impair physical properties such as kneading properties into confectionery dough even when used in combination with the present extract. Particularly, among soybean protein materials, isolated soybean protein is more preferable.
In the total protein in the oil-in-water emulsified oil / fat composition of the present invention, the ratio of the protein of the protein-containing material other than the extract is 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less. , 30% by mass or less, 20% by mass or less, or 10% by mass or less.

  The content of the protein in the oil-in-water emulsified oil / fat composition of the present invention is 1% by mass or more, 1.5% by mass or 2% by mass as the protein content including the protein contained in the raw material other than the protein-containing material. % Or more. 20% by mass or less, 18% by mass or less, 15% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7.5% by mass or less, 7% by mass or less, 6% by mass or less or 5% by mass or less. % Or less.

(moisture)
The water that can be used in the oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as it is suitable for drinking, and tap water, distilled water, mineral water, and the like can be used. The water content of the oil-in-water emulsified oil / fat composition of the present invention is preferably 40 to 80% by mass, more preferably 50 to 70% by mass, as the water content including the water contained in the raw materials other than the above water, and more preferably 55 to 70% by mass. ~ 65 mass% is more preferred.

(Polysaccharide)
The oil-in-water emulsified oil / fat composition of the present invention preferably further contains a polysaccharide excluding starch. The polysaccharide may be contained in the oil-in-water emulsified fat / oil composition, or separately from the oil-in-water emulsified fat / oil composition, and may be separately used in a confectionery dough. Specifically, pullulan, gellan gum, xanthan gum, locust bean gum, karaya gum, guar gum, tamarind seed gum, cassia gum, tragacanth gum, tara gum, carrageenan, HM pectin, LM pectin, furcellulan, gum arabic, agar, methylcellulose, carboxymethylcellulose , Alginic acid, alginate, curdlan, agarose, glycosaminoglycan, maltodextrin, maltosyl trehalose, keratan sulfate, glucan, heparin, callose, β1,3-glucan, levan, fucoidan, chitosan, fructan, karaya gum, schizophyllan, Lentinan, laminaran, rhamnan sulfate, konjac mannan, galactomannan, soy polysaccharides, xylan, hyaluronic acid, arabinoxylan, xylogluca , Confusion, Agrobacterium, cationized guar gum, succinoglycan, and the like. In the present invention, it is particularly preferable to contain pullulan and / or gellan gum.

  The content of the polysaccharide in the oil-in-water emulsified oil / fat composition of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 3% by mass, and further preferably 0.25 to 2.5% by mass. Preferably, the content is 0.3 to 2% by mass. By further using a polysaccharide in combination with the oil-in-water emulsified oil / fat composition, it is possible to obtain a confectionery having a more crisp texture and a more crisp texture even after a long time from baking. be able to.

(Other raw materials)
Other raw materials that can be used in the oil-in-water emulsified fat composition of the present invention include gelling agents, stabilizers, emulsifiers, dietary fiber, sugars, sweeteners, salts, and the like.

  Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, and polyoxyethylene sorbitan fatty acid ester. Is mentioned.

  Examples of the saccharides include glucose, fructose, lactose, monosaccharides such as xylose, sucrose, maltose, trehalose, isomerized liquid sugar, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactose oligosaccharides, raffinose, lactulose, and palatinose. Oligosaccharides, xylitol, maltitol, erythritol, sorbitol, lactitol, mannitol, sugar alcohols such as reduced starch syrup and the like can be mentioned.

  Sweeteners include aspartame, sucralose, stevia, acesulfame potassium, and the like.

(acid)
The oil-in-water emulsified fat composition of the present invention preferably contains an acid. As the acid used, any of inorganic acids and organic acids may be used as long as they are used for food, for example, inorganic acids such as phosphoric acid, lactic acid, citric acid, malic acid, succinic acid, Organic acids such as acetic acid and gluconic acid are exemplified. In the present invention, these acids can be used alone or in combination of two or more. When lactic acid is used, instead of adding lactic acid, lactic acid bacteria may be added to the raw material and lactic acid fermentation may be performed to produce lactic acid as described below. Also, the lactic acid fermentation and the addition of an acid can be used in combination.

(Lactic acid fermentation)
In the oil-in-water emulsified oil / fat composition of the present invention, as a preferred embodiment of containing an acid, as described above, at least a part or all of a raw material containing a protein can be subjected to lactic acid fermentation. In particular, the present extract is preferably subjected to lactic acid fermentation as a raw material containing a protein, and when a raw material containing another protein is used, it is preferable that all the raw materials containing a protein are subjected to lactic acid fermentation.
Fats and oils other than proteins, starch and other raw materials may be subjected to lactic acid fermentation together with raw materials containing proteins. For example, when lactic acid fermentation is performed on both proteins and fats and oils, an emulsion of the protein and the fats and oils can be lactic acid fermented.
The lactic acid bacteria used for lactic acid fermentation are not particularly limited, and common lactic acid bacteria used for normal fermented milk, for example, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus , Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus San Francisco, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus carbatas, Lactobacillus brevis, Lactobacillus hilgardi, Lactobacillus casei, Lactobacillus Ruteri, Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc mesenteroi Vinegar, Leuconostoc cremoris, can be used alone or as a mixture of Bifidobacterium spp rim, or the like.

(PH)
The pH of the oil-in-water emulsified oil / fat composition of the present invention is preferably adjusted to a pH of 3.5 or more and less than 7. More preferably, the pH is adjusted to pH 4 to 6.5, still more preferably to pH 4.5 to 6.0, and most preferably to pH 4.5 to 5.6. At that time, the oil-in-water emulsified oil / fat composition may have an organic acid such as lactic acid or citric acid, or conversely, depending on the pH after mixing the raw materials or the pH at the time of stopping fermentation of the lactic acid fermented product. It is preferable to add an alkali agent and appropriately adjust the pH to a desired value.

(Properties)
The oil-in-water emulsified oil / fat composition of the present invention is characterized in that its properties are plastic.
The oil-in-water emulsified oil / fat composition of the present invention has plasticity, and has a hardness of 150 to 400 g / 19.6 mm ² (measured by a rheometer at 5 ° C.) (a circular plunger having a diameter of 30 mm and a table speed of 50 mm / min). It is preferred that
The plastic oil-in-water emulsified oil / fat composition having such hardness is kneaded uniformly into the dough when kneading the confectionery dough, particularly when adding fats and sugars such as sugar at a timing after stirring for a certain period of time. Has easy physical properties.

(Production of oil-in-water emulsified fat composition)
The oil-in-water emulsified oil / fat composition of the present invention is preferably produced by, for example, adding an acid or performing lactic acid fermentation to a raw material liquid obtained by mixing and emulsifying all raw materials. Also, for example, a part or all of the raw material containing the protein is mixed, and if necessary, an acid is added to the raw material liquid obtained by emulsifying with the fat or oil, or lactic acid fermentation is performed. It is preferable to manufacture by carrying out. Before and after the addition of the acid or the lactic acid fermentation, heat sterilization can be performed if necessary. The emulsification can be carried out by a homogenizer or the like. If necessary, the water phase and the oil phase may be pre-emulsified by a stirrer or the like before emulsification.

(Confectionery)
The confectionery referred to in the present invention refers to flours such as flour, sugars such as sugar, eggs, and dairy products (dairy components) as main raw materials, edible oils and the like are added, and a mixed dough is formed. It refers to one manufactured by heating such as firing. In particular, in the present invention, it refers to a confectionery that preferably has a good texture and a crisp texture even after a lapse of time. Specifically, do not use flour, but do not use bakery overlay dough such as cookies, biscuits, sables, tart, overlay melon bread dough and hat bread dough, and do not use flour, but macaroons, volga Fabrics, damand fabrics, and Dutch fabrics can be exemplified. In particular, as a preferred embodiment in the present invention, it is more preferable to use it for bakery toppings such as melon bread.
The flours used in the confectionery dough of the present invention include wheat flours such as strong flour, soft flour, and medium flour, as well as rice flour such as rye flour, whole grain flour, and new flour, and durum, as in the production of ordinary confectionery. One or a combination of two or more types selected from cereal flour such as flour, tree flour such as almond and hazelnut, and various starches and processed starches can be used. In the present invention, it is particularly preferable to use at least one selected from the group consisting of soft flour, almond powder (almond poodle), strong flour, new flour, and durum flour.

The amount of the oil-in-water emulsified oil / fat composition of the present invention added to confectionery dough is not particularly limited, but is preferably 0.05 to 3% by mass or 0.1 to 2% by mass as protein mass based on flour.
In addition, it is preferable to add 1 to 40 parts by mass, more preferably 2 to 33 parts by mass, and more preferably 2.5 to 32 parts by mass as an oil-in-water emulsified fat composition with respect to 100 parts by mass of flour. It is more preferable to add 3 to 30 parts by mass.

  Hereinafter, embodiments of the present invention will be described more specifically with reference to examples and the like. Hereinafter, “%” and “parts” mean “% by mass” and “parts by mass” unless otherwise specified.

-Production of oil-in-water emulsified oil / fat composition (Example 1)
16 parts of rapeseed hardened oil was heated to 60 ° C., and 30 parts of water and 40 parts of low-fat soymilk “Delicious Input (R)” (manufactured by Fuji Oil Co., Ltd.) were mixed and heated to 50 ° C. 5 parts of isolated soybean protein “Proliner 700” (manufactured by Fuji Oil Co., Ltd.), 1 part of “Pullulan” (manufactured by Hayashibara), 7 parts of modified starch, and 1 part of thickening stabilizer were added to 100 parts. After adjusting the pH to 5.5 with lactic acid while stirring at 50 ° C., sterilize by heating and stirring at 80 to 90 ° C., homogenize with a homogenizer at a pressure of 2 MPa, cool and cool the “water An oil-type emulsified oil / fat composition P "was obtained.
The composition P has a lipid content of 16.7%, a starch content of 7.4%, a protein content of 6.4%, a water content of 67.0%, is plastic in nature, and has a reo at 5 ° C. The hardness measured by the meter is 240 g / 19.6 mm ² (circle plunger with a diameter of 30 mm, table speed of 50 mm / min).
The low-fat soy milk used in this example is an extract from a full-fat soybean that has been heat-treated so that the NSI is in the range of 20 to 77, and is described in Japanese Patent Application Laid-Open No. 2012-16348. It is manufactured in. The product has a solids content of 9.7%, a lipid content (in solids) of 5.0%, a protein content of 54.6% (in solids) and a carbohydrate content of 34.1% (in solids). The C content is 160%. The isolated soybean protein used in this example had a solid content of 94.2%, a lipid content (in the solid content) of 0.2%, a protein content of 91.0% (in the solid content), and a carbohydrate content of 4.6%. (In solids).

(Example 2)
The oil-in-water emulsion of the present invention was prepared in the same manner as in Example 1 except that 3.8 parts of the isolated soybean protein “Proliner 700” (produced by Fuji Oil Co., Ltd.) of Example 1 was used. Oil composition Q "was obtained. The composition Q was plastic and had a hardness of 200 g / 19.6 mm ² .

(Comparative Example 1)
The "oil-in-water emulsified fat composition C1" of the comparative example was prepared in the same manner as in Example 1 except that the commercially available low-fat milk was used instead of the low-fat soy milk used in Example 1. Obtained.
The low-fat milk used in this comparative example had a solid content of 11.2%, a lipid content of 8.9% (in solid content), a protein content of 33.9% (in solid content), and a carbohydrate content of 49.1%. (In solids) and the P / C content is 69.1%.

(Comparative Example 2)
In the same manner as in Example 1 except that the low-fat soymilk used in Example 1 was replaced with full-fat soymilk “non-adjusted soymilk” (manufactured by Kikkoman Corporation), “Comparative Example” An oil-in-water emulsified oil / fat composition C2 "was obtained.
The whole fat soy milk used in this comparative example is an extract from full fat soybean, and has a solid content of 10.0%, a lipid content of 37.0% (in solid content), and a protein content of 45.0% (solids). Min), the carbohydrate content is 16.0% (in solids) and the P / C content is 281%.

(Comparative Example 3)
A comparative example was prepared in the same manner as in Example 1 except that skimmed soymilk powder “Profit 1000” (manufactured by Fuji Oil Co., Ltd.) was used instead of the low-fat soymilk used in Example 1. Of "oil-in-water emulsified fat composition C3" was obtained.
The defatted soy milk powder used in this comparative example is an extract from defatted soybean, and has a solid content of 94.4%, a lipid content of 0.1% (in solid content), and a protein content of 64.5% (solid content). Medium), carbohydrate content 27.5% (in solids), P / C content 235%.

  Table 1 summarizes the composition and physical properties of the oil-in-water emulsified fat compositions P, Q, C1 to C3 obtained in Examples 1 and 2 and Comparative Examples 1 to 3.

(Table 1)

  As described above, all of the compositions had appropriate hardness having plasticity and were good.

(Test Example 1) Addition test 1 to confectionery (quality evaluation of various oil-in-water emulsified fats and oils compositions)
Each of the oil-in-water emulsified oil / fat compositions P, Q, C1 to C3 obtained in Examples 1 and 2 and Comparative Examples 1 to 3 was kneaded into a dough (cookie dough) over a melon pan to produce a melon pan. The quality of the hanging part (cookie dough) was evaluated.

○ Control area 45 parts of margarine for kneading (“Tostal ME10” manufactured by Fuji Oil Co., Ltd.) and 70 parts of granulated sugar were put into a mixer bowl of Kenwood Mixer (Aikosha Co., Ltd.) and mixed, and the specific gravity was 0.85. And mixed until stirred. Next, 33 parts of the whole egg were added in three portions, and each time the mixture was mixed for 30 seconds. Thereafter, 100 parts of soft flour was added and mixed for 40 seconds.
After the cookie dough was laid at 20 ° C. for 2 hours, it was kneaded until the surface became smooth. After that, it is cut into a size of 4.2 mm in thickness and 90 mm × 90 mm, put on a dough under melon pan prepared in advance according to a conventional method, and after heating for 45 minutes at 35 ° C. and 50% humidity, 3 g of granulated sugar is added. Sprinkled on a cookie dough and baked in an oven at 175 ° C./190° C. for 18 minutes to obtain melon bread.

○ Test plot P, Q, C1 to C3
Control group except that 10 parts of one of the oil-in-water emulsified oil / fat compositions P, Q, and C1 to C3 was used instead of reducing the whole egg by 5 parts to 28 parts in the control group. Melon bread was obtained in the same manner as in the formulation and production method.
The test plots were designated as test plots P, Q, C1 to C3, respectively. In addition, at the time of preparing the overlaid dough, the ease of kneading each oil-in-water emulsified oil / fat composition during mixing was confirmed.

  The obtained melon bread was stored at 20 ° C., and the texture (crispy texture and looseness) one day after the start of storage was evaluated on a 5-point scale according to the following evaluation criteria.

○ Sensory evaluation (n = 20)
The melon bread prepared in the control plot and each test plot was tasted by 20 panelists, and the texture (crisp texture and looseness) of the overlying dough was subjected to sensory evaluation according to the following evaluation criteria. did.
In addition, the crisp texture was evaluated as a crisp texture when the melon bread was included in the mouth and chewed with teeth. In addition, when the melon bread was chewed in the mouth, the dough portion that was put on the melon bread on the mouth and was easily crushed was evaluated as good looseness.

(Evaluation criteria)
・ Texture (crispy texture)
5 points: very good (crisp texture is strongly felt)
4 points: good 3 points: acceptable 2 points: slightly poor (crisp texture is weak)
1 point: poor (no crispy texture or different from crispy texture)
・ Texture (unraveling)
5 points: very good (very loose)
4 points: good (unraveling is good)
3 points: acceptable 2 points: somewhat poor (slightly flirting)
1 point: bad (flickering)

The average of the scores of each panelist was determined. And from the average,
A: 4.5 or more points B: 3.5 or more and less than 4.5 points C: 2.5 or more and less than 3.5 points D: 1.5 or more and less than 2.5 points E: less than 1.5 points The evaluation was made in five steps, and those having a crispy texture and a loose texture both of which were equal to or higher than the C evaluation were regarded as acceptable quality. The results are shown in Table 2.

(Table 2) Sensory evaluation results

  As described above, by kneading the compositions P and Q using the low-fat soymilk into the confectionery dough, a confectionery having both a crisp texture and a loose texture was obtained. In the case of using the composition P containing a large amount of the isolated soybean protein to be added, the evaluation of the crisp texture was particularly good. When low-fat soybean milk was not used in the oil-in-water emulsified oil / fat composition as in the test plots C1 to C3, confectionery of the desired quality could not be obtained.

○ Production of oil-in-water emulsified oil / fat composition-Change from lactic acid addition to lactic acid fermentation-
(Example 3)
8.5 parts of rapeseed hardened oil was heated to 60 ° C., and 30 parts of water and 53 parts of low-fat soy milk “Misami-Kon (R)” (manufactured by Fuji Oil Co., Ltd.) were mixed and heated to 50 ° C. . 5.5 parts of saccharides and 3 parts of isolated soybean protein “Proliner 700” (manufactured by Fuji Oil Co., Ltd.) were mixed and heated and stirred at 50 ° C. for pre-emulsification, and the pre-emulsion was subjected to a pressure of 2 MPa. , And sterilized at 70 to 85 ° C and cooled to 24 ° C.
Next, 0.01% of a lactic acid bacterium starter obtained by mixing Lactobacillus bulgaricus and Streptococcus thermophilus was added to the emulsion, and the mixture was fermented at 37 to 40 ° C for about 5 hours. The pH of the fermentation liquor was 4.5.
To 76.1 parts of the obtained fermentation liquor, 10 parts of rapeseed hardened oil, 7 parts of modified starch, 1 part of a thickening stabilizer, and water were added to 100 parts, and the mixture was adjusted to pH with alkali while stirring at 50 ° C. After adjusting to 5.6, the mixture was sterilized by heating and stirring at 80 to 90 ° C., then homogenized with a homogenizer at a pressure of 2 MPa, and cooled to obtain “oil-in-water type emulsified fat / oil composition R” of the present invention. The composition R has a lipid content of 16.8%, a starch content of 7.4%, a protein content of 4.3%, a water content of 65%, is plastic in nature, and is measured by a rheometer at 5 ° C. The hardness according to the value is 220 g / 19.6 mm ² (diameter 30 mm circular plunger, table speed 50 mm / min).
The low-fat soy milk used in this example is an extract from a full-fat soybean that has been heat-treated so that the NSI is in the range of 20 to 77, and is described in Japanese Patent Application Laid-Open No. 2012-16348. It is manufactured in. The product has a solids content of 9.7%, a lipid content (in solids) of 5.0%, a protein content of 54.6% (in solids) and a carbohydrate content of 34.1% (in solids). The C content is 160%.

(Example 4)
The “oil-in-water emulsified oil / fat composition” of the present invention was prepared in the same manner as in Example 3 except that 5 parts of the isolated soybean protein “Proliner 700” (produced by Fuji Oil Co., Ltd.) of Example 3 was used. Thing S "was obtained. The composition S was plastic and had a hardness of 200 g / 19.6 mm ² .

(Example 5)
The procedure of Example 3 was repeated except that 5 parts of the isolated soybean protein “Prolina 700” (manufactured by Fuji Oil Co., Ltd.) of Example 3 and 0.5 part of pullulan “Pullulan” (manufactured by Hayashibara) were used. The "oil-in-water emulsified oil / fat composition T" of the present invention was obtained in the same manner as in the blending and production method. The composition T was plastic and had a hardness of 210 g / 19.6 mm ² .

(Example 6)
The blending and production method of Example 3 except that the isolated soy protein "Proliner 700" (manufactured by Fuji Oil Co., Ltd.) of Example 3 was changed to the isolated soy protein "Fujipro FR" (manufactured by Fuji Oil Co., Ltd.) In the same manner as in the above, "oil-in-water type emulsified fat / oil composition U" of the present invention was obtained. The composition U was plastic in nature and had a hardness of 180 g / 19.6 mm ² .
The isolated soybean protein used in this example had a solid content of 95.0%, a lipid content (in the solid content) of 0.5%, a protein content of 91.5% (in the solid content), and a carbohydrate content of 3.3%. (In solids).

(Example 7)
Except that 3 parts of the isolated soybean protein "Prolina 700" (manufactured by Fuji Oil Co., Ltd.) of Example 3 was used, and 0.5 part of gellan gum "Kelcogel" (manufactured by Saneigen FFI Co., Ltd.) was used. Was obtained in the same manner as in the blending and production method of Example 3 to obtain "oil-in-water emulsified oil / fat composition V" of the present invention. The composition V was plastic and had a hardness of 260 g / 19.6 mm ² .

  Table 3 summarizes the composition and physical properties of the oil-in-water emulsified fat compositions R, S, T, U, and V obtained in Examples 3 to 7.

(Table 3)

(Test Example 2) Addition test 2 to confectionery (quality evaluation of various oil-in-water emulsified fats and oils composition when lactic acid fermentation is performed)
○ Test zone R, S, T, U, V
Instead of the oil-in-water emulsified oil / fat composition P blended in the test section P, one of the oil-in-water emulsified oil / fat compositions R, S, T, U, V obtained in Examples 3 to 7 A melon pan was produced in the same manner as in the test plot P, except that was mixed. The obtained melon bread was stored at 20 ° C., and the texture (crispy texture and looseness) of the dough on the melon bread one day after the start of storage was subjected to a sensory evaluation according to the same evaluation criteria as in Test Example 1. The evaluation was performed in five stages of -E. The results are shown in Table 4 in comparison with the control.

(Table 4)

As described above, by kneading the compositions R, S, T, U, and V into confectionery dough, both the crispy texture and the looseness were evaluated to be C or more, and both the crispy texture and the looseness were compatible. A confection was obtained. In particular, the crisper texture was better as the amount of the isolated soybean protein was larger, and the crisper texture and looseness were better when used in combination with the polysaccharide.
From the results in Tables 2 and 4, it can be seen that the use of the oil-in-water emulsified oil / fat composition according to the present invention makes it possible to obtain a crisp confectionery with a crisp texture and looseness, regardless of the presence or absence of lactic acid fermentation. all right.

○ Production of oil-in-water emulsified oil / fat composition -Change of pH-
(Example 8)
In Example 1, the oil-in-water emulsified oil / fat composition W of the present invention was prepared in the same manner as in the blending and production method of Example 1, except that the pH adjusted after mixing the raw materials was changed from 5.5 to 4.5. Obtained. The pH was adjusted by adding lactic acid. The composition W was plastic and had a hardness of 220 g / 19.6 mm ² .

(Example 9)
In Example 1, except that the pH adjusted after mixing the raw materials was changed from 5.5 to 6.5, the oil-in-water type emulsified oil / fat composition X of the present invention was prepared in the same manner as in the formulation and production method of Example 1. I got The pH was adjusted by adding an alkali agent. The composition X was plastic and had a hardness of 210 g / 19.6 mm ² .

  Table 5 summarizes the compositions and physical properties of the oil-in-water emulsified fat compositions W and X obtained in Examples 8 and 9.

(Table 5)

(Test Example 3) Addition test 3 to confectionery (change in pH of oil-in-water emulsified oil / fat composition of the present invention)
○ Test zone W, X
Except that one of the oil-in-water emulsified oil / fat compositions W and X obtained in Examples 8 and 9 was added instead of the oil-in-water emulsified oil / fat composition P mixed in the test section P, Melon bread was produced in the same manner as in the composition and the production method of the test plot P. The obtained melon bread was stored at 20 ° C., and the texture (crispy texture and looseness) of the dough on the melon bread one day after the start of storage was subjected to a sensory evaluation according to the same evaluation criteria as in Test Example 1. The evaluation was performed in five stages of -E. The results are shown in Table 6 in comparison with the control.

(Table 6)

  As described above, it was shown that the oil-in-water emulsified oil / fat composition for kneading of the present invention desirably has a pH higher than 4.5.

(Test Example 4) Addition test 4 to confectionery (change in blending amount of oil-in-water emulsified oil / fat composition of the present invention)
○ Test plots P2 to P5
The amount of the oil-in-water emulsified oil / fat composition P of the present invention mixed in the test section P is 10 to 5 parts (test section P2), 15 parts (test section P3), and 20 parts (test section P4). , 30 parts (test section P5), and accordingly, the total amount of eggs was 30 parts (test section P2), 25 parts (test section P3), 23 parts (test section P4), 18 parts (test section P5). Melon bread was obtained in the same manner as in the test plot P, except that it was changed to P5).

  Each obtained melon bread was stored at 20 ° C., and the texture (crisp texture and looseness) one day after the start of storage was subjected to a sensory evaluation according to the same evaluation criteria as in Test Example 1, and five levels of A to E were performed. Was evaluated. The results are shown in Table 7 in comparison with the control plot and test plot P.

(Table 7)

  Therefore, from the results of Table 2, Table 4, Table 6 and Table 7, it is understood that A) is a water extract from full fat soybean containing oils and fats, starch, protein and water, and A) a protein containing carbohydrates as a protein-containing material. An oil-in-water emulsified oil-and-fat composition for kneading confectionery dough characterized by containing a soybean extract having a weight ratio of 100 to 200% by mass, and B) having plasticity in the confectionery dough. As a result, it has been found that a confectionery having a crispy texture and a loose texture can be produced.

Claims (9)

An oil-in-water emulsified oil / fat composition for kneading confectionery dough, which contains an oil / fat, starch, protein, and water and has the following features A) and B).
A) As a protein-containing material, a water extract from full fat soybean, wherein the weight ratio of protein to carbohydrate is 100 to 200% by mass;
B) The property has plasticity The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to claim 1, further having the following feature C).
C) Including acid The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to claim 1 or 2, which contains 5 to 40% by mass of oil / fat. The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of claims 1 to 3, which contains 2 to 15% by mass of starch. The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of claims 1 to 4, comprising 1 to 20% by mass of a protein. The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of claims 1 to 5, further comprising the soybean extract and another soybean protein material as a protein-containing material. The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to claim 6, wherein the soy protein material is isolated soy protein. The oil-in-water emulsified oil / fat composition for kneading confectionery dough according to any one of claims 1 to 7, further comprising 0.1 to 5% by mass of a polysaccharide. The oil-in-water emulsified oil / fat composition for kneading bakery over dough according to any one of claims 1 to 8, wherein the confectionery dough is a bakery over dough.