JP2021052667A - Food product, production method of food product, and evaluation method thereof - Google Patents

Abstract

To provide a water-in-oil type emulsified fat food product having excellent characteristics of secondary processing, a production method thereof, and an estimation method of suitability of secondary processing.SOLUTION: A water-in-oil type emulsified fat food product includes an agglomerate composed of plate crystals and having a peripheral length of 2 μm or more of 20% or less relative to a whole visual field of 125 μm2a in an image where a Young's modulus is calculated from a force curve measured by an atomic force microscope. In another case, the water-in-oil type emulsified fat food product includes the agglomerate of 20% or more and 30% or less and a region of 60% or less that is present in the agglomerate and has a Young's modulus of 50 MPa or less at 5°C.SELECTED DRAWING: Figure 1

Description

The present invention relates to water-in-oil emulsified oil and fat foods such as butter used as a raw material for confectionery and bread, and has better specific volume, shavings, etc. than baked products baked using the water-in-oil emulsified oil and fat foods. The present invention relates to a water-in-oil emulsified oil / fat food that can give various characteristics and texture, a method for producing the same, and a method for estimating secondary processing characteristics of the water-in-oil emulsified oil / fat food.

Including butter, margarine and fat spreads, that is, water-in-oil emulsified fats and oils foods are used as raw materials for confectionery such as pies and breads such as croissants, so-called layered swelling foods. At that time, the dough is kneaded with flour, salt, and water to make a dough, and the dough is repeatedly woven to form a layered form. At this time, the appropriate hardness and malleability of the water-in-oil emulsified oil and fat food are the characteristics such as the specific volume (swelling) and shavings (fineness of the cross-sectional layer) of the pie and croissant after baking, and the so-called crispy texture and holo holo. It is an important factor that determines the texture such as texture.
Therefore, in the production of layered swelling foods having good characteristics, the suitability for secondary processing of water-in-oil emulsified fats and oils is estimated, and based on this, the hardness and spreadability of water-in-oil emulsified fats and oils are determined. Adjusting and selecting physical properties is an important task.

Conventionally, in order to estimate the suitability for secondary processing of a water-in-oil emulsified oil / fat food, the physical properties of the water-in-oil emulsified oil / fat food have been measured and estimated. As a method for measuring the physical properties of water-in-oil emulsified oil and fat food, a method of cutting out water-in-oil emulsified oil and fat food into a certain shape and calculating the storage elastic modulus and loss elastic modulus with a dynamic viscoelasticity meter, a load such as a texture analyzer, etc. There was a method of calculating from the compression distance-stress curve when compressing while recording the load with a device equipped with a load cell that can measure, but the work is done in a low temperature room, and both are complicated and time-consuming.

The present invention has been made to solve these problems, and for water-in-oil emulsified oil and fat foods such as butter used as a raw material for confectionery and pie making, in terms of secondary processing suitability and texture such as specific volume and rubbish. It is an object of the present invention to provide a water-in-oil emulsified oil / fat food exhibiting good characteristics and to provide a method for easily and quickly estimating the secondary processing suitability of the water-in-oil emulsified oil / fat food.

In order to solve these problems, the present invention includes the following technical means.
(1) Agglomerates composed of plate-like crystals and having a circumference of 2 μm or more are found in a field of view ^{of 125 μm 2} in an image obtained by calculating the Young's ratio from a force curve of a water-in-oil emulsified oil / fat food measured with an atomic force microscope. A water-in-oil emulsified oil / fat food characterized by being present in less than 20% of the entire field of view of 125 μm ^{2.
(2) In the field of view of 125 μm 2} of the image obtained by calculating Young's modulus from the force curve measured by an atomic force microscope of a water-in-oil emulsified oil and fat food, an aggregate composed of plate-like crystals and having a circumference of 2 μm or more is found. Water-in-oil emulsification characterized in that 20% or more and 30% or less of the entire field of view of 125 μm ² is present, and the region having a Young's modulus of 50 MPa or more at 5 ° C. existing inside the aggregate is 60% or less. Oil and fat foods.
(3) In the method for producing a water-in-oil emulsified oil / fat food according to (1) or (2), after cream sterilizing a cream composed of 30% by weight or more and 50% by weight or less of milk fat, the cream cooling rate is adjusted. A method for producing a water-in-oil emulsified oil / fat food, which comprises a cooling step of 1 ° C./min or more and an ultimate temperature of −5 ° C. to 0 ° C.
(4) The water in oil of (3) is provided with a step of raising the temperature from the reached temperature by 7 ° C. to 17 ° C. by the cream raising step of the subsequent step of the cooling step of (3), and the liquid is sent to the churning step. Manufacturing method of type emulsified oil and fat food.
(5) A method for estimating the suitability for secondary processing of water-in-oil emulsified oil and fat foods, which ^{comprises a field of view of 125 μm 2} observed by an atomic force microscope and a peripheral length of 2 μm or more composed of plate-like crystals. 60% of the agglomerates are less than 20%, or the agglomerates are present at 20% or more and 30% or less, and the young ratio at 5 ° C. is 50 MPa or more existing inside the agglomerates. A method for estimating the suitability for secondary processing of water-in-oil emulsified oil and fat foods based on the following.

INDUSTRIAL APPLICABILITY According to the present invention, good secondary processing characteristics can be obtained without requiring work in a low temperature room or complicated work that takes a long time, which is necessary for evaluating the secondary processing suitability of conventional water-in-oil emulsified oil and fat foods. It has become possible to provide water-in-oil emulsified oil and fat foods. Further, it is possible to provide a method for easily estimating the secondary processing suitability of the water-in-oil emulsified oil / fat food.

FIG. 1 shows the appearance of the atomic force microscope used in the present invention. FIG. 2 shows an image in which Young's modulus was calculated using an atomic force microscope.

The hardness and malleability of water-in-oil emulsified fats and oils are the secondary processing characteristics such as the specific volume (swelling) and shavings (fineness of the cross-sectional layer) of pies and croissants after baking, as well as the crispy and fluffy texture. As mentioned above, it is an important factor that determines the texture of croissant.
In the present invention, the suitability for secondary processing of such a water-in-oil emulsified oil / fat food is estimated using an atomic force microscope. This is the first feature of the present invention.
In the present invention, since these characteristics are estimated by using an atomic force microscope, the secondary processing of the water-in-oil emulsified oil and fat food is simpler, faster and more accurate than the estimation method in the prior art. It was possible to evaluate the aptitude.
This point is a new finding obtained in the present invention, and has a remarkable effect that cannot be predicted from the prior art.

Here, the atomic force microscope (AFM) is a type of microscope that detects the atomic force acting on the probe and the sample, and measures the force curve generated between the probe and the sample to determine the Young's ratio. Can be calculated. The force curve is a graph showing the force acting on the probe, that is, the cantilever and the sample surface on the vertical axis, and the distance between the cantilever and the sample on the horizontal axis. First, the force curve is scanned by a pixel specified in the horizontal direction, then moved by one pixel in the vertical direction, and scanned by a pixel specified in the horizontal direction. This is repeated in the vertical direction until the specified pixel is reached, and the force curve for the specified number of pixels is acquired. After that, Young's modulus is calculated for all the obtained force curves and the surface state is imaged.

In the present invention, FIG. 1 schematically shows a mode in which a section cut out from a water-in-oil emulsified oil / fat food is measured using an atomic force microscope. However, the present invention is not construed as being limited to this form. A section 5 of the cut out water-in-oil emulsified oil / fat food is placed in ultrapure water 6, placed on stage 3, and observed through the head unit 1 of an atomic force microscope.

In the present invention, attention has been paid to the physical characteristics of aggregates observed on the surface of the water-in-oil emulsified oil and fat food as a factor influencing the characteristics of the layered swelling food using the water-in-oil emulsified oil and fat food. This is the second feature of the present invention. These aggregates are aggregates of plate-like crystals (Crystal nanoplatelets (CNPs)).

In the present invention, the size of the agglomerates ^{, the area ratio of AFM in the field of view of 125 μm 2} , and the ratio of the high Young's modulus region are set in appropriate ranges to determine the hardness of the water-in-oil emulsified oil and fat food. The malleability can be adjusted, resulting in the production of layered swelling foods with good properties. Furthermore, by observing the agglomerates in the water-in-oil emulsified oil and fat food using AFM, it is possible to estimate whether the water-in-oil emulsified oil and fat food has suitability for secondary processing. This point is also a new finding found by the present invention and cannot be predicted from the prior art.

That is, according to the present invention, a water-in-oil emulsified oil / fat food having an area ratio of less than 20% of agglomerates having a peripheral length of 2 μm or more in ^{the field of view of 125 μm 2 has good secondary processing suitability.} Similarly, even when the area ratio is 20% or more and 30% or less, the region in which the Young's modulus at 5 ° C. existing inside the aggregate is 50 MPa or more is 60% or less. Emulsified oil and fat foods can be similarly considered to have good secondary processing suitability.

Theoretical investigation has not been made on the mechanism by which the aggregates in the water-in-oil emulsified oil and fat food affect the secondary processing suitability of the water-in-oil emulsified oil and fat food. However, it is preferable that large agglomerates having a circumference of 2 μm or more do not exist in the water-in-oil emulsified oil / fat food, and even if they are present to some extent, the proportion of the high Young's modulus region is low, that is, the Young's modulus is generally high. If the aggregate is low, the water-in-oil emulsified oil and fat food has good secondary processing suitability. This was clarified from the actual measurement results of the following Examples and Comparative Examples.

With the atomic force microscope used in the present invention, a field of view of ^{125 μm 2 can be observed.} In the present invention, in order to improve the resolution, observation was performed 5 times or more in a field of view of ^{25 μm 2.} The area of the aggregate having a peripheral length of 2 μm or more, which can be confirmed in this field of view, was measured, and the area ratio of the aggregate was counted.
The Young's modulus of the aggregate was calculated as follows.
Atomic force microscope probe is brought close to the surface of each aggregate to be analyzed, and the force curve of each plate-like crystal is obtained based on the amount of deformation of the aggregate and the force generated in the probe. Then, the Young's modulus of each aggregate was calculated from this force curve. An example of the aggregate is shown in FIG.
The high Young's modulus region is defined as a region in which the Young's modulus at 5 ° C. calculated from the force curve is 50 MPa or more among the regions shown in the broken line in FIG.

In the present invention, the observation of the water-in-oil emulsified oil / fat food using an atomic force microscope was performed by in-liquid observation.
Further, the means for calculating Young's modulus is not limited to the atomic force microscope as long as the force curve can be obtained. That is, it is a scanning probe microscope that is a general term for microscopes that observe the sample surface three-dimensionally while detecting the mechanical and electrical interactions that act between the probe and the sample, and observes water-in-oil emulsified foods. You can use whatever you can.

The details of the observation using the atomic force microscope are as follows.
A water-in-oil emulsified oil / fat food was cut into a rectangle of ^{1 cm 3} or less using a razor blade in a low temperature room set at 6 ° C. Then, it was transferred to a microtome whose temperature was adjusted to −20 ° C. to prepare a section of 500 μm. The section was moved to a petri dish for observation with an atomic force microscope Nanoizard 4 (Burker, hereinafter AFM). Then, ultrapure water cooled to 5 ° C. was added, and the force curve was acquired in the QI mode, which is the mode for acquiring the force curve of the present apparatus. Young's modulus was calculated by applying special analysis software to this force curve. The setpoint, which is the threshold value for approaching the cantilever to the specified load, was 1 nN to 10 nN, and the image was acquired at 256 × 256 pixcel.
In addition, the number of aggregates and the area ratio were calculated from the obtained Young's modulus image. For image analysis software, WinROOF2018 Ver. 4.3.0 (manufactured by Mitani Corporation) was used.
As the cantilever, Biolever mini BL-AC40TS-C2 (manufactured by Olympus) having a spring constant of 0.1 N / m and a resonance frequency of 110 kHz in the atmosphere was used. The cantilever is preferably a relatively soft cantilever with a low spring constant. The microtome used was Cliostar NX50 (manufactured by Thermo Fisher Scientific).
The device and the cantilever are not limited to this, and any device that can acquire a force curve may be used. The force curve was acquired at 5 ° C.

The method for producing a water-in-oil emulsified oil / fat food having good secondary processing suitability in the present invention is as follows.
The milk fat ratio is adjusted to 30 to 50% by weight by adding skim milk or the like to the cream, and after sterilizing this, a cooling rate of 1 ° C. is used by a normal cooling method such as passing a liquid through a plate-type heat exchanger in two stages. Cooling is performed so that the ultimate temperature is −50 ° C. to 0 ° C. at / min or more. Then, if necessary, the temperature is raised by 7 ° C. to 17 ° C. from the reached temperature in the cream raising temperature step by adopting a normal raising temperature method. After that, the liquid is sent to the churn for churning.
By going through such a manufacturing process, the field of view of 125 [mu] m ^2, or aggregate circumference is 2μm or more is composed of a plate-like crystals are present less than 20% of the total field of view of 125 [mu] m ^2, or the aggregates A water-in-oil emulsified oil / fat food containing 20% or more and 30% or less of the entire field of view of 125 μm ^{2 and 60% or less of a region having a Young's modulus of 50 MPa or more at 5 ° C. existing inside the aggregate.} Can be manufactured.

(1) Method for evaluating the spreadability of water-in-oil emulsified oil-and-fat food The spreadability of the water-in-oil-type emulsified oil-and-fat food for baked layered foods of the present invention is that the water-in-oil emulsified oil-fat food is the dough when the pie is folded. It means to grow with. The spreadability can be evaluated by the following folding pie test. The puff pastry evaluation was performed 30 days after the date of production of butter.
The day before the test day, the baked layered food butter is allowed to stand in a thermostat at 13 ° C. for tempering. The pie ingredients shown in Table 1 are kneaded using a food mixer at a stirring speed of 3 minutes at a low speed and 5 minutes at a medium speed. Hold in a thermostat. Wrap the baked layered food butter in the dough, press it diagonally with a rolling pin, and roll the baked layered food butter into the dough. After that, the dough is folded in the order of tri-fold, four-fold, tri-fold, and tri-fold, and the dough is thinly stretched from 20 mm to 5 mm in five steps using a pie roller MR120 (Mashiro Kikai Co., Ltd.) between each folding process. , Evaluate the condition of butter and dough at this time.

(2) Evaluation method of sudachi and floating (specific volume) after baking of pie Cut the dough stretched to 5 mm into a square of 10 cm x 10 cm square, make cuts at the four corners and the center, and oven COMPO (Sanko Kikai Co., Ltd.) ) Was set to 210 ° C. on the upper surface and 200 ° C. on the lower surface, and firing was performed for 13 minutes. The day after firing, the height, the vertical and horizontal directions of the upper surface, and the vertical and horizontal directions of the lower surface were measured using the weight and calipers, and the volume, specific volume, upper side deformation rate, and lower side deformation rate were calculated.

(Examples 1 to 6)
The cream whose fat ratio was adjusted to a predetermined value with skim milk was sterilized at 88 ° C. for 15 seconds, and the cream was cooled by passing the liquid through a plate-type heat exchanger in two stages. Cooling was performed so that the cooling rate and the temperature reached thereof became predetermined values. Then, it was sufficiently aged for 6 hours or more, the temperature was raised to a predetermined temperature, and the liquid was sent to the churn to produce butter according to a conventional method. Then, it was molded into 22 cm × 23 cm × 1 cm and stored at 6 ° C. Sections were prepared at −20 ° C. using a temperature-configurable microtome and placed in an observation dish on an atomic force microscope Nanowizard 4 (Bruker). 4 ml of ultrapure water was added to the petri dish, and the in-liquid observation was performed at a set temperature of 5 ° C. In addition, the pie was baked 30 days after the production date. The manufacturing conditions are shown in Table 2, and the evaluation results are shown in Tables 3 and 4.
The aggregates in the "area ratio of aggregates" in Tables 3 and 4 have a peripheral length of 2 μm or more.

(Comparative Examples 1 to 5)
The cream whose fat ratio was adjusted with skim milk was sterilized at 88 ° C. for 15 seconds, and the cream was cooled by passing the liquid through a plate-type heat exchanger in two stages. Then, it was molded into 22 cm × 23 cm × 1 cm and stored at 6 ° C. After that, observation by AFM was performed in the same manner as in the examples. In addition, the pie was baked 30 days after the production date.

The evaluation criteria for each evaluation item are as follows, and a comprehensive evaluation was conducted in consideration of the evaluation content of each of these evaluation items.
Evaluation criteria for spreadability ◎: Butter is spread evenly between dows 〇: Butter is stretched between dows △: There is a part where butter is not stretched ×: Butter is Evaluation criteria for texture in which unstretched parts are frequently seen ◎: The desired texture (crispy, fluffy) is sufficiently given 〇: The desired texture (crispy, fluffy) ) Is given △: The desired texture (crispy feeling, holo holo feeling) is given to some extent ×: The desired texture (crispy feeling, holo holo feeling) is not given Evaluation criteria for floating ◎ : Shows good "floating" 〇: Forming "floating" like layered food △: Remarkably weak "floating" ×: Evaluation criteria for sushi that does not show "floating" like layered food ◎: Inner layer 〇: Forming “sudachi” that seems to be a layered food △: “Sudachi” is observable but extremely weak ×: Comprehensive evaluation of sensory evaluation without “sudachi” ◎: ◎ is 3 or more 〇: 〇 is 3 or more △: △ is 3 or more ×: × is 3 or more

In Examples 1 to 4, the area ratio of the agglomerates having a circumference of 2 μm or more in the water-in-oil emulsified oil / fat food specified in the present invention was less than 20%, and therefore received good evaluation in various characteristics. ing. Further, in Examples 5 and 6, the area ratio of the agglomerates was also 20% or more and 30% or less, but the high Young's modulus region was 60% or less. Is receiving.
Further, in the water-in-oil emulsified oil / fat food having agglomerates within the range specified in the present invention, a cream composed of 30% by weight or more and 50% by weight or less of milk fat is sterilized by cream, and then the cream cooling rate is 1 ° C./. It was confirmed that the product was manufactured by cooling to an ultimate temperature of -5 ° C to 0 ° C for min or more, and then raising the temperature from the reached temperature to 7 ° C to 17 ° C by a cream temperature raising step and sending the liquid to the churning step. ..

1: Atomic force microscope (head unit)
2: Cantilever
3: Stage 4: Cooling stage 5: Water-in-oil emulsified oil and fat food 6: Ultrapure water

Claims (5)

^{In the field of view of 125 μm 2} of the image obtained by calculating the Young's ratio from the force curve measured by the atomic force microscope of the water-in-oil emulsified oil and fat food, the aggregate composed of plate-like crystals and having a circumference of 2 μm or more is 125 μm ² . A water-in-oil emulsified oil / fat food characterized by being present in less than 20% of the entire field of view. The type emulsified fat foods in oil from the force curve measured by an atomic force microscope with a view of 125 [mu] m ² of an image to calculate the Young's modulus, aggregate circumference is 2μm or more is composed of a plate-like crystals of 125 [mu] m ² A water-in-oil emulsified oil / fat food which is present in 20% or more and 30% or less of the entire visual field and has a Young's modulus of 50 MPa or more at 60% or less in the aggregate. The method for producing a water-in-oil emulsified oil / fat food according to claim 1 or 2, after cream sterilizing a cream composed of 30% by weight or more and 50% by weight or less of milk fat, the cream cooling rate is 1 ° C./min or more. A method for producing a water-in-oil emulsified oil / fat food, which comprises a cooling step of -5 ° C to 0 ° C. The water-in-oil mold according to claim 3, further comprising a step of raising the temperature from the reached temperature by 7 ° C. to 17 ° C. by the cream raising step of the subsequent step of the cooling step of claim 3, and sending the liquid to the churning step. Manufacturing method of emulsified oil and fat food. It is a method for estimating the suitability for secondary processing of water-in-oil emulsified oil and fat foods, and is composed of plate-like crystals with a peripheral length of 2 μm or more in a field of view of ^{125 μm 2 observed by an atomic force microscope.} When the agglomerate is less than 20%, or when the agglomerate is 20% or more and 30% or less and the young ratio at 5 ° C. is 50 MPa or more and 60% or less is present inside the agglomerate. A method of estimating the suitability for secondary processing of water-in-oil emulsified oil and fat foods.

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