JP2021136973A - Water-in-oil type emulsion composition for kneading - Google Patents

Abstract

To provide a water-in-oil type emulsion composition for kneading that can give baked confectionery a natural milk-flavor and a moist feeling.SOLUTION: By using a water-in-oil type emulsion composition for kneading in which the content of lauric acid is 5 to 25 wt.%, the content of palmitic acid is 5 to 25 wt.%, and the content of stearic acid is 10 to 35 wt.% with respect to all constituent fatty acids, and that contains a transesterified oil/fat having a weight ratio of stearic acid/palmitic acid of 0.5 to 3, a liquid oil and a raw cream, the natural milk-flavor and moist feeling can be imparted to baked confectionery.SELECTED DRAWING: None

Description

The present invention relates to a water-in-oil emulsified composition for kneading.

Baked confectioneries such as madeleine, financier, and pound cake are highly palatable and are always required to have excellent flavor and texture, and various researches and developments have been made accordingly. Particularly in recent years, there has been a demand for baked confectioneries that have a natural milk flavor and a strong moist texture. Baked confectionery is also popular as a gift, and a method for maintaining a moist texture as much as possible is being sought.

For example, Patent Document 1 is a baked confectionery having a moist texture and a good melting in the mouth without roughness. Here, it is a baked confectionery that does not substantially contain cereal flour, and contains 40 to 80% by mass of lipid, 1 to 10% by mass of protein, and 5 to 25% by mass of sugar. A baked confectionery is disclosed in which triacylglycerol having a medium-chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid is contained in an amount of 50% by mass or more of the fat and oil.
Further, there is Patent Document 2 regarding a baked confectionery that is moist and has a soft texture even after long-term storage. Here, a plastic fat or oil containing 70 to 180 parts by mass with respect to 100 parts by mass of flour, the content of the liquid fat or oil in the fat or oil is 35 to 65% by mass, and the fat or oil has a continuous phase of the fat or oil. Disclosed are baked confectionery doughs derived from compositions, foaming fats and oils, and oil-in-water emulsions.

International Publication 2016/10103 JP-A-2015-195746

Therefore, the subject of the present invention is for kneading, in which a natural milky flavor is felt, a moist texture is strongly felt, and a baked confectionery capable of maintaining the good texture for a long period of time can be easily prepared. It was decided to provide a water-in-oil emulsified composition.

The present inventor has diligently studied to solve the problem.
In Patent Document 1, since it is a baked confectionery that does not substantially contain flour, it lacks versatility.
Further, in Patent Document 2, as the fat and oil, it is necessary to use a plastic fat and oil composition having a continuous phase as the fat and oil, a foamable fat and oil, and an oil-in-water emulsion, which complicates the manufacturing process of baked confectionery.
Therefore, as a result of further studies, the present inventor can produce a baked confectionery having a good moist feeling and good melting in the mouth after baking by using the water-in-oil emulsified composition of the present invention. Further, they have found that the good texture can be maintained for a long period of time, and have completed the present invention.

That is, the present invention
(1) The lauric acid content is 5 to 25% by weight, the palmitic acid content is 5 to 25% by weight, and the stearic acid content is 10 to 35% by weight with respect to all the constituent fatty acids, and the weight ratio of stearic acid / palmitic acid is Transesterified oils A, liquid oils, and whipped creams of 0.5 to 3, having a rising melting point of 30 to 40 ° C., and having an SFC of 20 to 50% at 20 ° C. and an SFC of 12% or less at 35 ° C. Water-in-oil emulsifying composition for kneading, which is characterized by containing,
(2) The water-in-water emulsification composition for kneading according to (1), which contains 10 to 70% by weight of transesterified oil A and 10 to 70% by weight of liquid oil.
(3) Baked confectionery using the water-in-oil emulsified composition for kneading according to (1) or (2).
(4) A method for imparting or enhancing the moist feeling of baked confectionery by using the water-in-oil emulsification composition for kneading according to (1) or (2).
It is about.

By using the water-in-oil emulsification composition for kneading of the present invention, it is possible to produce a baked confectionery having a good moist feeling and good melting in the mouth after baking. Moreover, the good texture can be maintained for a long period of time.

The water-in-oil emulsification composition for kneading of the present invention is an emulsification composition that can be used for kneading baked confectioneries such as madeleine, and is usually a water-in-oil emulsion. Here, the emulsification is a water-in-oil emulsification, and either a water-in-oil type or an oil-in-oil oil type may be used. The aqueous phase of the water-in-oil emulsified composition referred to in the present invention is a mixture of water and liquid sugar-soluble components in the water-in-oil emulsified composition. When the emulsified state is destroyed by heating and melting, it is separated and recognized as a part mainly composed of water.

The water-in-oil emulsified composition for kneading of the present invention has a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight based on all the constituent fatty acids. Contains transesterified oil A having a weight ratio of stearic acid / palmitic acid of 0.5 to 3, an elevated melting point of 30 to 40 ° C., and a 20 ° C. SFC of 20 to 50% and a 35 ° C. SFC of 12% or less. .. Further, the water-in-water emulsification composition for kneading of the present invention preferably contains the above-mentioned transesterified oil A in an amount of 10.0 to 70.0% by weight, more preferably 15.0 to 65.0% by weight. %, More preferably 18.0 to 60.0% by weight.

The transesterification reaction in the present invention may be a method using a chemical catalyst such as sodium methylate, a method using an enzyme such as lipase, or a non-selective randomized reaction, which is position-specific and selective. Although it may be a transesterification reaction, it is preferably a non-selective randomized reaction.

The water-in-water emulsification composition for kneading of the present invention contains a liquid oil having fluidity at room temperature (20 ° C.). Specifically, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, egoma oil, Fractionated low melting point parts of flaxseed oil and palm oil, sheaolein, medium chain fatty acid triglyceride and the like can be mentioned, and these can be used alone or in combination of two or more. Further, when the fats and oils obtained by mixing these liquid oils and transesterifying them have fluidity at room temperature (20 ° C.), they can also be used. Further, the water-in-oil emulsified composition of the present invention preferably contains the above-mentioned liquid oil in an amount of 10.0 to 70.0% by weight, more preferably 15.0 to 65.0% by weight, still more preferably. Contains 18.0 to 60.0% by weight.

The water-in-water emulsification composition for kneading of the present invention is not particularly limited except that it contains the above-mentioned transesterified oil and fat and liquid oil, and other oils and fats may be added. The other fats and oils to be added may be any edible fats and oils, such as palm oil, palm kernel oil, palm oil, shea butter, monkey fat, mango oil, ilippe fat, coconut fat, and lard. ), Animal and vegetable oils and fats such as beef tallow and lard, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. These fats and oils can be used alone or in combination of two or more.

The water-in-oil emulsification composition for kneading of the present invention contains fresh cream. Here, the fresh cream may be a natural fresh cream obtained by separating from raw milk, milk or the like, or a cream obtained by destroying the emulsifying system of the natural fresh cream and reconstructing it. For example, it is not particularly limited as long as it is a commercially available fresh cream having an oil content of 18% by weight or more, but more preferably a fresh cream having an oil content of 30 to 50% by weight. The water-in-oil emulsified composition of the present invention preferably contains 3 to 30% by weight of fresh cream, more preferably 5 to 26% by weight, and even more preferably 8 to 23% by weight.

Further, the water-in-oil emulsifying composition for kneading of the present invention preferably contains buttermilk powder obtained by drying buttermilk produced as a by-product during butter production (charging). The water-in-oil emulsified composition of the present invention preferably contains 0.2 to 3.0% by weight of buttermilk powder, more preferably 0.3 to 2.5% by weight, and even more preferably 0. By containing 5 to 2.0% by weight, the milk flavor and richness can be enhanced.

The water-in-oil emulsified composition for kneading of the present invention preferably has a water content of 5 to 30% by weight, more preferably 8 to 26% by weight, and most preferably 10 to 23% by weight. When the water content of the water-in-oil emulsified composition is within this range, it is preferable that the workability at the time of preparing the dough for confectionery is good and the texture of the baked confectionery is moist. Here, if the water content is too small, the water-in-oil emulsified composition may have brittle physical properties. On the other hand, if there is too much water, the baked confectionery obtained may have a clogged and hard texture. In addition, the water content derived from the fresh cream, buttermilk powder, and other ingredients described later shall be taken into consideration as the water content.

The oil phase used in the water-in-water emulsification composition for kneading of the present invention preferably has an SFC (solid fat content) of 5 to 35% at 20 ° C., more preferably 6.5 to 30%. be. Here, if the SFC at 20 ° C. is too high, the water-in-oil emulsified composition may become too hard. On the other hand, if the SFC at 20 ° C. is too low, the water-in-oil emulsified composition may be too soft, and the dough may become sticky during work or affect the floating of baked confectionery. Here, the oil phase of the water-in-oil emulsified composition for kneading referred to in the present invention is a state in which the fat and oil and the components to be melted in the fat and oil are mixed, and the water-in-oil emulsified composition is heated and melted. When the emulsified state is destroyed, it is separated and recognized as a part mainly composed of oil and fat. Therefore, the measurement of SFC also takes into account the milk fat content of fresh cream and butter.

The oil phase used in the water-in-water emulsification composition for kneading of the present invention preferably has an SFC of 10% or less at 30 ° C., more preferably 8% or less, still more preferably 5% or less. be. Here, if the SFC at 30 ° C. is too high, the melt-in-the-mouth of the obtained water-in-oil emulsified composition and baked confectionery may deteriorate, which is not preferable.

An emulsifier may be added to the water-in-oil emulsified composition for kneading of the present invention as long as the effects of the present invention are not impaired. As emulsifiers, lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride , Citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate and the like.

In the water-in-oil emulsification composition for kneading of the present invention, as other components other than the above, components usually blended in the water-in-oil emulsification composition can be blended. Other ingredients include sugars, thickening stabilizers, caseinates such as sodium caseinate and calcium caseinate, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, and sweeteners such as stevia and aspartame. Colorants such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol and tea extract, fragrances, seasonings, pH regulators, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass , Food materials such as cocoa powder, grains, beans, vegetables, meats, seafood and food additives.

As the method for producing the water-in-oil emulsified composition for kneading of the present invention, a general method as illustrated below can be adopted. First, in the set formulation, the fat and oil and the component that melts in the fat and oil, for example, an oil-soluble emulsifier, are melted in the fat and oil to form an oil phase. The oil phase is in a state where the fat and oil are completely melted. This depends on the melting point of the fat and oil, but is approximately 55 to 75 ° C. On the other hand, in the set formulation, water and components that are soluble in water, such as water-soluble flavor materials, are mixed with water to form an aqueous phase. In addition, in the formulation using liquid sugar and not using water, the water-soluble component is dissolved or mixed in the liquid sugar.

After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a "blended solution" substantially emulsified into a water-in-oil mold. At this time, if the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed, so that it is necessary to sufficiently stir and maintain the temperature at a sufficient level.

The mixed solution is sent by a pump, passed through a sterilizer or the like as appropriate, and then provided to a device for producing a water-in-oil emulsified composition. Immediately before being applied to the production apparatus of the water-in-oil emulsified composition, the preparation solution needs to be in a dissolved state and at 40 to 70 ° C., more preferably 55 to 65 ° C.

As a device for producing the water-in-oil emulsified composition, various devices having a cooling function can be used. Specifically, an apparatus provided with a scraping type quenching mixer such as a combinator, a perfector, and a botator can be exemplified. These devices, for example, cool the formulation at a rate of 1-8 ° C./sec to 3-20 ° C. at the outlet of the cooling device. If the cooling rate is too slow, granular crystals may be likely to occur, and if the cooling rate is too fast, unnecessarily large cooling energy may be required.

The dough for baked confectionery in the present invention is a dough mixture before baking, which is obtained by mixing and kneading raw materials such as flours and a water-in-oil emulsified composition. Further, the flours as raw materials may be kneaded with water or other raw materials to some extent in advance, or may be pregelatinized or the like.

The baked confectionery in the present invention is not particularly limited as long as it is produced by baking a confectionery dough having a total water content of less than 35% by weight before baking using wheat flour as a raw material. For example, a sponge cake. Short cakes, butter cakes such as pound cakes, Madeleine, Finanche, Baumkuchen, etc., Futage waffles, tart, milfille, dessert confectionery, donuts, biscuits, biscuits, cookies, etc. Any confectionery may be used, such as biscuits, Japanese confectionery such as moon cake, or processed products such as coated, sanded, injected, and wrapped with fillings such as chocolate, cream, jam, and anko.
In particular, it is suitable for pound cakes, madeleines, financiers, baumkuchens, and the like, which are butter cakes that are baked confectioneries that use soft flour as wheat flour.

In the present invention, the method for producing the dough for baked confectionery is not particularly limited, and for example, an all-in-mix method, a post-powder method, a sugar batter method, a flower batter method and the like can be used.

Examples of the present invention will be shown below and the present invention will be described in more detail, but the spirit of the present invention is not limited to the following examples. In the example,% and part mean the weight standard.
The fatty acid composition, rising melting point, and SFC of fats and oils were measured by the following methods.
Fatty acid composition: Measured according to the method specified in 2.4.1.2 Methyl esterification method (boron trifluoride methanol method) of the Japan Oil Chemistry Association standard oil and fat analysis test method (1996 version).
Elevated melting point: Measured according to the method specified in 2.2.4.2 (increasing melting point) of the Japan Oil Chemistry Association standard oil and fat analysis test method (1996 version).
SFC: According to AOCS Official Method 5th Edition Cd16-81, the temperature is adjusted at 60 ° C for 60 minutes to melt the fat and oil, and the fat is solidified by holding at 0 ° C for 60 minutes, and then the temperature is adjusted for 30 minutes at each measurement temperature. It was measured later.

Preparation of transesterification oil

(Preparation of transesterified fat A)
34 parts of palm oil separated low melting point part (iodine value 67), 30 parts of palm kernel oil separated low melting point part (iodine value 26), 27 parts of rapeseed extremely hardened oil (iodine value 1.2) and 9 parts of rapeseed oil were mixed. A random transesterification reaction was carried out using sodium methylate as a catalyst, and then decolorization and deodorization were carried out as usual to obtain a transesterified oil A-1 as a refined oil. The obtained transesterified fat A-1 had a lauric acid content of 11.4% by weight, a palmitic acid content of 15.1% by weight, a stearic acid content of 27.9% by weight, and stearic acid / The weight ratio of palmitic acid was 1.8, the rising melting point was 34.9 ° C, and 20 ° C SFC was 40.0%, and 35 ° C SFC was 8.6%.

44 parts of palm oil fractionated low melting point (iodine value 67), 40 parts of palm nucleus olein (iodine value 26) and 16 parts of rapeseed extremely hydrogenated oil (iodine value 1.2) are mixed and random transesterified using sodium methylate as a catalyst. The exchange reaction was carried out, and then decolorization and deodorization were carried out as usual to obtain transesterified oil A-2 as a refined oil. The obtained transesterified fat A-2 had a lauric acid content of 15.3% by weight, a palmitic acid content of 18.6% by weight, a stearic acid content of 18.0% by weight, and stearic acid / The weight ratio of palmitic acid was 1.0, the rising melting point was 33.2 ° C., 20 ° C. SFC was 27.9%, and 35 ° C. SFC was 2.6%.

As the liquid oil, refined rapeseed oil was used.

Refined corn oil and medium-chain fatty acid triglyceride (constituent fatty acids are about 60% capric acid and about 40% capric acid) are mixed at a weight ratio of 95: 5, and a random transesterification reaction is carried out using sodium methylate as a catalyst. After that, decolorization and deodorization were carried out as usual to obtain a transesterified liquid oil having fluidity at room temperature (20 ° C.) as a refined oil.

A mixed transesterification reaction of 50 parts of palm oil (iodine value 52), 10 parts of palm stea (iodine value 42) and 40 parts of palm nucleus olein (iodine value 26) was carried out using sodium methylate as a catalyst, and then a random transesterification reaction was carried out. Decolorization and deodorization were carried out as usual to obtain a mid-melting ester transesterified oil B as a refined oil. The obtained transesterified oil / fat B had a lauric acid content of 15.0% by weight, a palmitic acid content of 33.0% by weight, a stearic acid content of 4.5% by weight, and stearic acid / palmitic acid with respect to all the constituent fatty acids. The weight ratio was 0.1, the rising melting point was 33.5 ° C., and 20 ° C. SFC was 32.5%, and 35 ° C. SFC was 2.5%.

As the palm kernel stearin, a hard portion (iodine value 7) obtained by separating palm kernel oil was used.

Study 1 Preparation of water-in-oil emulsification composition for kneading According to the following "Preparation method for water-in-oil emulsification composition", Table 1 water-in-oil emulsification composition for kneading was prepared.
"Preparation method of water-in-oil emulsified composition"
1. 1. An oil phase was prepared by melting edible oils and fats at 60 to 70 ° C. or adjusting the temperature to prepare a mixed oil, and adding an oil-soluble emulsifier to the mixed oil.
2. Raw materials classified as aqueous phase raw materials were added to and dissolved in water.
3. 3. The aqueous phase was added to the oil phase being stirred and mixed. The mixed liquid obtained here is referred to as a mixed liquid.
4. The compounding solution was applied to a water-in-oil emulsification composition manufacturing apparatus (combinator) to obtain a water-in-oil emulsification composition.
5. The cardboard case was filled and refrigerated at 3 to 7 ° C.

・単位は重量％である。
・乳化剤としては、不飽和脂肪酸モノグリセリドと大豆レシチンを使用した。

Table 1 Formulation of water-in-oil emulsification composition for kneading

-The unit is weight%.
-As emulsifiers, unsaturated fatty acid monoglyceride and soybean lecithin were used.

Study 2 Madeleine preparation Table 2 Madeleine formulation

While stirring using a mixer at a ratio of 25 parts of cake flour, 25 parts of madeleine sugar, 25 parts of whole egg, and 0.5 part of baking powder, a water-in-oil emulsified composition for kneading (melted to 50). 25 parts (temperature controlled at ° C) was gradually added to prepare a madeleine dough. After resting the kneaded dough for 30 minutes or more, about 30 g each was poured into a madeleine mold, and the madeleine was prepared by baking in an oven under the conditions of top heat 190 ° C. / bottom heat 170 ° C. for 15 minutes.

Madeleine (baked confectionery) of Example 1 was prepared using the water-in-oil emulsified composition for kneading of Example 1.

Madeleine of Example 2 was prepared in the same manner as in Example 1 except that Example 2 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 3 was prepared in the same manner as in Example 1 except that Example 3 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 4 was prepared in the same manner as in Example 1 except that Example 4 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 5 was prepared in the same manner as in Example 1 except that Example 5 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 6 was prepared in the same manner as in Example 1 except that Example 6 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 7 was prepared in the same manner as in Example 1 except that Example 7 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Example 8 was prepared in the same manner as in Example 1 except that Example 8 was used instead of the water-in-oil emulsification composition for kneading.

Madeleine of Comparative Example 1 was prepared in the same manner as in Example 1 except that Comparative Example 1 was used instead of the water-in-oil emulsified composition for kneading.

Madeleine of Comparative Example 2 was prepared in the same manner as in Example 1 except that Comparative Example 2 was used instead of Example 1 as the water-in-oil emulsified composition for kneading.

Madeleine of Comparative Example 3 was prepared in the same manner as in Example 1 except that Comparative Example 3 was used instead of Example 1 as the water-in-oil emulsified composition for kneading.

"Madeleine flavor evaluation method"
Madeleine prepared with the formulation shown in Table 3 is subjected to sensory evaluation of the prepared Madeleine sample after 1 day and 7 days by 5 people who are engaged in the development of Western confectionery materials and perform sensory evaluation of the prototype Western confectionery every day. The texture (moist feeling) and milk flavor were evaluated according to the following criteria. Scores of 1.0 to 5.0 were decided by discussion for each, and the results are summarized in Table 3. As a result of the evaluation, the evaluation after 1 day was 4.0 or more, and the evaluation after 7 days was 3.0 points or more.

Texture evaluation criteria Moist and soft) 5.0>4.0>3.0>2.0> 1.0 (Hard and dry milk flavor evaluation criteria Sweet aroma and natural milk flavor) 5.0 >4.0>3.0>2.0> 1.0 (light and heavy)

Table 3 Madeleine flavor evaluation results

As described above, in all the examples, the evaluation after 1 day was 4.0 or more, and the evaluation after 7 days was 3.0 points or more. On the other hand, in Comparative Example 1, the milk flavor was acceptable because it contained fresh cream, but the moist feeling was below the acceptance criteria both after 1 day and 7 days because it did not contain transesterification oil A. Further, in Comparative Examples 2 and 3, since the transesterified oil A was contained, the moist feeling after 1 day was passed, but the result was below the passing standard on the 7th day, and the milk flavor did not contain fresh cream, so that on the 1st day. The result was below the acceptance criteria.

Claims (4)

The lauric acid content is 5 to 25% by weight, the palmitic acid content is 5 to 25% by weight, the stearic acid content is 10 to 35% by weight, and the stearic acid / palmitic acid weight ratio is 0.5 with respect to all the constituent fatty acids. Containing transesterified oil A, liquid oil, and fresh cream having an elevated melting point of 30 to 40 ° C., an SFC of 20 to 50% at 20 ° C., and an SFC of 12% or less at 35 ° C. A water-in-oil emulsifying composition for kneading, which comprises. The water-in-water emulsification composition for kneading according to claim 1, which contains 10 to 70% by weight of transesterified oil and fat A and 10 to 70% by weight of liquid oil. A baked confectionery using the water-in-oil emulsified composition for kneading according to claim 1 or 2. A method for imparting or enhancing the moist feeling of baked confectionery by using the water-in-oil emulsified composition for kneading according to claim 1 or 2.