JP2022124400A - Oil-in-water emulsion oil-and-fat composition for chou dough - Google Patents

Abstract

To provide an oil composition for chou dough that gives a chou case, which really melts in the mouth, can be easily bitten off, and has a good flavor, as well as is excellent in volume and shape retention.SOLUTION: An oil-in-water emulsion oil-and-fat composition for chou dough has an oil phase with SFC of 55-100% at 10°C, 30-100% at 20°C, and 15% or less at 40°C. Preferably it contains milk raw material, the solid of which contains phospholipids of 2 mass% or more. Preferably it also contains total milk protein and/or milk protein concentrate.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsified fat composition for puff pastry.

The choux pastry for manufacturing the choux case (choux skin) is made by heating and boiling oils and fats such as margarine for choux with water to make a mixture of hot water and dissolved oils and fats, and adding starches such as wheat flour to this mixture. After kneading to a sufficiently gelatinized state, it can be obtained by adding egg ingredients such as liquid eggs in several portions while mixing and emulsifying sufficiently, but depending on the selection of oils and fats to be used It is known that the volume, flavor and texture of the resulting shoe case are greatly different from each other. Traditionally, butter or lard has been used to bake shoe cases, but they have the following advantages and disadvantages.

In other words, butter has a good flavor and melts in the mouth, but the skin of the shoe case becomes thicker and the baking spread is a little poorer. considered to be likely to occur.

Here, when liquid oil is used, the texture is soft and melts well in the mouth, and the spreadability of the dough during baking is good, but the shape retention is poor and the dough collapses and loses volume. In addition, when fats and oils with a high melting point, such as beef tallow, are used, there is a problem that although the volume increases, the texture becomes waxy and the meltability in the mouth is significantly deteriorated (see, for example, Non-Patent Document 1).

As described above, when using natural oils such as butter, lard, liquid oil, beef tallow, etc., it has not been possible to stably produce shoe cases having a large volume.
In order to stably produce a shoe case with a large volume, it is necessary to sufficiently gelatinize starches such as wheat flour when producing the shoe dough and to have sufficient extensibility of the dough. Therefore, it is effective to use three components of oil, emulsifier, and casein sodium salt, and water-in-oil type shoe oil containing these three components is widely used.

However, recently, the flavor caused by emulsifiers and casein sodium salts has become a problem, and due to the recent trend of refraining from using food additives, the amount of these emulsifiers and casein sodium salts used has been reduced. A demand has arisen for an oil and fat for puff pastry that can stably produce a shoe case with a large volume even when it is used or when it is not used.

Here, in order to simply manufacture a shoe case without using an emulsifier, fats and oils that do not contain an emulsifier, such as lard and butter, may be used. you can't get it.

On the other hand, as a method of obtaining a shoe case of large volume without using the sodium salt of casein, there is a method of using an emulsified oil and fat composition for shoe skin whose aqueous phase has a pH of 5.2 to 5.9 (for example, patent Reference 1), and a puff emulsifier characterized by containing 0.5 to 4.5% by mass of milk protein with a mass ratio of whey protein: casein protein of 3:7 to 5:5 in terms of solid content. A method using an oil-fat composition (see, for example, Patent Document 2), and furthermore, in the oil phase, S _L OS _L (S _L : saturated fatty acid residue having 16 to 22 carbon atoms, O: oleic acid residue) A method of using an oil-and-fat composition for shoes, characterized by containing 10 to 100% by mass of oil containing 60% by mass or more of triacylglycerol represented by (see Patent Document 4), and a method of using an acid-treated product of a specific milk component (see Patent Document 5).

However, there is a problem that the shoe cases obtained by the methods described in Patent Documents 1 to 3 do not have a sufficient volume. In addition, the shoe case obtained by the method described in Patent Document 4 has a problem of melting in the mouth. Moreover, the method described in Patent Document 5 has a problem in terms of crispness.
Thus, a shoe case having a large volume, good shape retention, good meltability in the mouth and good crispness can be produced even when the amount of emulsifier or casein sodium salt used is reduced or not used. There has been a demand for an oil and fat composition for choux pastry that can

JP-A-06-165632 Japanese Patent Application Laid-Open No. 2001-224308 JP 2004-267165 A JP 2008-295414 A JP 2017-212898 A

Accordingly, an object of the present invention is to provide an oil-and-fat composition for puff pastry which is meltable in the mouth, has good crispness and good flavor, and which is capable of producing a shoe case with good volume and shape retention.

As a result of various studies to achieve the above object, the present inventors have found that the oils and fats used in the production of puff pastry are not in the form of water-in-oil emulsions that are commonly used, but in the form of oil-in-water emulsions. It was found that the above object can be achieved by using a specific SFC as the oil phase of the oil-in-water emulsion.

The present invention was obtained based on the above findings, and the SFC of the oil phase is 55 to 100% at 10 ° C., 30 to 100% at 20 ° C., and 15% or less at 40 ° C. Oil-in-water emulsification for puff pastry A fat composition is provided.

The present invention also provides a puff pastry containing an oil-in-water emulsified fat composition for puff pastry and a puff product obtained by baking the puff pastry.

By using the oil-in-water emulsified oil composition for puff pastry and the puff pastry of the present invention, it is possible to obtain a shoe case with good meltability in the mouth, good crispness and flavor, and good volume and shape retention. In addition, the shoe case obtained by using the oil-in-water emulsified oil composition for puff pastry and the puff pastry of the present invention has good meltability in the mouth, good crispness and flavor, and also good volume and shape retention.

Hereinafter, the oil-in-water emulsified fat composition for choux pastry of the present invention will be described in detail.
In the oil-in-water emulsified fat composition for puff pastry of the present invention, the SFC (solid fat content) of the oil phase is 55 to 100% at 10°C, 30 to 100% at 20°C, and 15% or less at 40°C. Although necessary, it is preferably 55 to 90% at 10°C, 30 to 75% at 20°C, and 5% or less at 40°C, more preferably 55 to 80% at 10°C, and 30 to 45% at 20°C. It is 4% or less at 40°C.

If the SFC of the oil phase is less than 55% at 10°C or less than 30% at 20°C, the volume of the resulting shoe case will be small and the crispness will deteriorate. If it exceeds 15% at 40°C, the shoe case melts in the mouth.
When the aqueous phase contains two or more oil phases, the SFC shall be measured by combining all the oil phases.

The SFC is measured as follows. That is, first, the oil phase is held at 60° C. for 30 minutes to melt completely, and then held at 0° C. for 30 minutes to solidify. Then, it is held at 25° C. for 30 minutes for tempering, and then held at 0° C. for 30 minutes. The SFC is measured after successively maintaining this at each measurement temperature for SFC (10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C and 60°C) for 30 minutes.

Here, the oils and fats used to make the SFC are not particularly limited, but examples include palm kernel oil, coconut oil, babassu oil, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil ), high el cinnamon oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, various vegetable oils, animal oils and fats Processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification are exemplified. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.

Among them, in the present invention, lauric oils and fats such as palm kernel oil, coconut oil, babassu oil, and hydrogenation of these are used in that a shoe case having a particularly good flavor, a large volume, and good melting and crispness in the mouth can be obtained. It is preferable to use a processed fat that has been subjected to one or more treatments selected from , fractionation and transesterification.
When using the laurin-based fat, it is also possible to use it in the form of an ester-exchanged fat blended with other fats and oils added to the laurin-based fat, if necessary. By using it in the form of transesterified oil, it is possible to improve shape retention.
In the case of using a lauric oil, a saturated fatty acid having 14 or less carbon atoms in the fatty acid composition in the oil phase of the oil-fat composition The content is preferably 10 to 85% by mass, more preferably 25 to 80% by mass.

The oil-in-water emulsified fat composition for shoe dough of the present invention preferably does not contain fats and oils having a melting point of more than 50° C., particularly extremely hardened fats and oils, because the meltability of the resulting shoe case tends to deteriorate. In addition, there is no problem in the amount used for producing transesterified fats and oils. In addition, when the oil-in-water emulsified fat composition for puff pastry of the present invention contains extremely hardened oil, the amount thereof is preferably 2% by mass or less, and 0.9% by mass or less in the total fat and oil used. is more preferable.

The melting point of the oil phase of the oil-in-water emulsified oil composition for puff pastry of the present invention is preferably 22 to 50°C, more preferably 24 to 45°C.
By setting the melting point of the oil phase to 22°C or higher, the volume and shape retention of the shoe case can be improved, and by setting the melting point of the oil phase to 50°C or lower, deterioration of melting in the mouth can be prevented. becomes possible.
In the present specification, the melting point of the oil phase is an elevated melting point, which can be measured by the method described in the Standard Fats and Oils Analysis Test Method established by the Japan Oil Chemists' Society.

When the oil-in-water emulsified oil composition for puff pastry of the present invention contains an interesterified oil, it has the advantage of improving the shape retention of the shoe case. When transesterified fats and oils are contained, the amount thereof is, for example, 20% by mass or more in the oil phase. When the transesterified fat is used, its melting point is preferably 22 to 50° C., more preferably 24 to 45° C., because it is easy to obtain the fat having the specific SFC of the present invention. preferable.

The oil-in-water emulsified fat composition for puff pastry of the present invention preferably has a fat content of 20 to 65% by mass, more preferably 30 to 50% by mass. When the fat and oil content is 20% by mass or more, the addition amount of the oil-in-water emulsified oil composition for puff pastry does not need to be increased during the production of the puff pastry, and the effect of the present invention can be easily obtained. In addition, if it is 65% or less, thickening during production of the oil-in-water emulsified oil composition for puff pastry is suppressed, and stable production, storage and delivery become difficult due to deterioration of emulsion stability. You can prevent the risk of being lost.

In addition, the fat and oil content includes the fat and oil contained in the milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids described below and the other ingredients described below.

The water content in the oil-in-water emulsified fat composition for choux pastry of the present invention is preferably 30 to 78% by mass, more preferably 45 to 68% by mass.
In addition, the water content mentioned above includes the water contained in the following other components.

In addition, the oil-in-water emulsified oil composition for puff pastry of the present invention has a better flavor and exhibits good emulsion stability even when the amount of emulsifier and casein sodium salt used is reduced. A dairy raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content is used because it is possible to obtain an emulsified oil and fat composition and the crispness of the resulting shoe case is improved. is preferred.

As the dairy raw material, it is preferable to use a dairy raw material in which the content of phospholipids in the milk-derived solid content is 3% by mass or more, more preferably 4% by mass or more, based on the solid content. Most preferably 5-40% by weight of dairy raw material is used.
The phospholipids in the milk-derived solids refer to milk-derived phospholipids contained in the milk-derived solids.

Moreover, the dairy raw material may be liquid, powder, or concentrate. However, a dairy raw material that has been concentrated using a solvent so that the phospholipid content in the milk-derived solid content is 2% by mass or more is not used as the dairy raw material in the present invention due to flavor problems. is preferred.

Examples of the milk that is the source of the above milk raw material include milk such as cow's milk, goat's milk, sheep's milk and human's milk, with cow's milk being particularly preferred.
Methods for quantifying the phospholipids in the solid content of the milk raw material containing phospholipids derived from milk include, for example, the following quantification methods. However, the extraction method and the like are not limited to the following quantification method, since the appropriate method differs depending on the form of the milk raw material and the like.
First, lipids of milk raw materials containing milk-derived phospholipids are extracted by the Folch method. Next, after decomposing the extracted lipid solution by a wet decomposition method (according to the wet decomposition method described in the Pharmaceutical Society of Japan, Sanitary Test Method and Commentary 2000 2.1 Food Component Test Method), molybdenum blue absorbance method (Japan The amount of phosphorus is determined according to the determination of phosphorus using molybdic acid described in 2.1 Food Component Test Methods, edited by the Pharmaceutical Society of Japan, Sanitary Test Methods and Commentary 2000. From the calculated amount of phosphorus, the content (g) of phospholipids in 100 g of the solid content of the milk-derived phospholipid-containing milk raw material is calculated using the following formula.

Phospholipid (g / 100 g) = [Phosphorus amount (μg) / (dairy raw material containing milk-derived phospholipid - water content (g) of milk raw material containing milk-derived phospholipid)] × 25.4 × ( 0.1/1000)
Examples of the dairy raw material in which the phospholipid content in the milk-derived solid content is 2% by mass or more based on the solid content include, for example, the aqueous phase component generated when butter oil is produced from cream or butter. be done. The water phase component produced when butter oil is produced from the cream or butter has a composition that is greatly different from that of so-called buttermilk produced when butter is produced from ordinary cream, and is characterized in that it contains a large amount of phospholipids. There is Buttermilk varies greatly depending on the manufacturing method, but the content of phospholipids in the milk-derived solids is usually about 0.5 to 1.5% by mass, whereas the cream or butter contains The aqueous phase component produced when butter oil is produced contains a large amount of phospholipids, with a phospholipid content of approximately 2 to 15% by mass in the milk-derived solids.

In the present invention, the so-called buttermilk itself, which is produced when producing butter from ordinary cream, cannot be used as the dairy raw material having a phospholipid content of 2% by mass or more in the milk-derived solids. It is possible to use a concentrate obtained by concentrating buttermilk so that the phospholipid content in the milk-derived solid content is 2% by mass or more, or a dried product thereof.

An example of a method for producing an aqueous phase component produced when butter oil is produced from the above cream or butter will be described below.
The method for producing the aqueous phase component produced when butter oil is produced from the cream is, for example, as follows.

First, cream with a fat concentration of 30-40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70-95% by mass by a centrifuge. Then, the emulsification is broken with an emulsifying machine, and the butter oil is obtained by treating with a centrifugal separator again. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step.
On the other hand, the method for producing the aqueous phase component produced when butter oil is produced from the butter is, for example, as follows.

First, butter is melted with a melter and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the centrifugation process. Ordinary butter is used as the butter used for producing the butter oil.
As the aqueous phase component that can be used in the present invention, if the content of phospholipids in the milk-derived solid content is 2% by mass or more based on the solid content, butter oil is produced from the cream or butter. The aqueous phase component generated when the water phase is used may be used as it is, or may be used after being subjected to a treatment such as spray drying, concentration, or freezing.

However, since milk-derived phospholipids lose their function when heated to a high temperature, the temperature during the above-mentioned heating treatment, the above-mentioned concentration treatment, or when heating by sterilization or the like is preferably less than 100°C.

In addition, in the present invention, a lyso-formed product obtained by lyso-forming a part or all of the phospholipids in the dairy raw material can also be used. The lyso compound may be a milk raw material directly lyso-formed, or may be lyso-formed after concentrating the milk raw material. Further, the obtained lyso compound may be further subjected to concentration or spray drying treatment. These lysates are included in the content of phospholipids in the present invention.

Phospholipase A treatment may be used to lysolyze the phospholipids in the above milk raw materials. Phospholipase A is an enzyme that cleaves the bond connecting the glycerol portion of a phospholipid molecule and a fatty acid residue and replaces the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, and phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved off.

Further, in the present invention, the pH is preferably 3 to 6, more preferably 4 to 6, and still more preferably 4.7 to 5.8, in that the effect of adding the milk raw material can be further improved. It is preferable that the acid treatment is performed as described above.
The acid treatment may be carried out by adding an acid or by performing a fermentation treatment such as lactic acid fermentation. Preferably, an acid is added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, fruit juice, concentrated fruit juice, and fermented milk. Although foods and drinks containing organic acids such as yoghurt can also be used, it is preferable to use phytic acid and/or gluconic acid in the present invention because they are less sour and do not affect the flavor.

The pH adjustment by adding the acid may be performed by adding the acid to the milk raw material itself, or may be performed by adding the acid during the production of the oil-in-water emulsified oil composition for puff pastry. good.
Further, in the present invention, preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, and even more preferably 0.05 part by mass per 1 part by mass of phospholipid content in the above milk raw material ˜0.3 parts by weight of calcium salt may be added.

Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, and the like, and one or more of these may be used in combination. However, in the present invention, it is preferable to use calcium chloride and/or calcium lactate in that it does not impair the flavor of the obtained oil-in-water emulsified oil composition for puff pastry and does not affect the physical properties of the puff pastry.

In addition, the above-described dairy raw material used in the present invention can improve the dispersibility in the aqueous phase and the oil-in-water emulsified oil composition for puff pastry when producing the oil-in-water emulsified oil composition for puff pastry. It is preferable that the homogenization treatment is performed in that the emulsification stability of the obtained oil-in-water emulsified oil composition for puff pastry can be further improved. In particular, when performing the lyso treatment, acid treatment, and calcium salt addition, it is particularly preferable to perform a homogenization treatment in order to enhance the effects thereof. The homogenization treatment may be performed once or twice or more. Moreover, when the viscosity is high, the homogenization treatment may be performed after adjusting the viscosity by adding water.

Homogenizers used for the homogenization include, for example, a kettle-type cheese emulsifying vessel, a high-speed shearing emulsifying vessel such as a Stephan mixer, a static mixer, an in-line mixer, a bubble-type homogenizer, a homomixer, a colloid mill, a disper mill, and the like. is mentioned. Although the homogenization pressure is not particularly limited, it is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, the homogenization pressure may be, for example, 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

Further, the above milk raw material used in the present invention may be subjected to UHT heat treatment. Conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150° C., and the treatment time is preferably 1 to 6 seconds.
The above milk raw material and processed milk raw material used in the present invention thus obtained can be in the state of liquid, paste, powder, solid, etc. The emulsified oil and fat composition can be used in any state, but it is preferable to use a liquid or a paste as the dairy raw material or the processed dairy raw material, since the effects of the present invention can be stably obtained. preferable.

In the oil-in-water emulsified oil-and-fat composition for puff pastry of the present invention, a milk raw material having a phospholipid content of 2% by mass or more based on the solid content of the milk-derived solid content is preferably 0.1 to 8 mass %, more preferably 0.5 to 7 mass %, most preferably 0.5 to 4 mass %.

The oil-in-water emulsified oil composition for puff pastry of the present invention can provide a shoe case with a large volume without containing a sodium salt of casein, and a shoe case with a good flavor. , total milk protein and/or milk protein concentrate. Total milk protein and/or milk protein concentrate are proteins derived from milk that contain both casein protein and whey protein. can get.
The total content of total milk protein and/or milk protein concentrate in the oil-in-water emulsified fat composition for choux pastry of the present invention is 1 to 5% by mass, more preferably 1 to 3% by mass.

The oil-in-water emulsified fat composition for puff pastry of the present invention has a phospholipid content of 2% by mass or more in the solid content derived from fats, water, and milk, as long as the effects of the present invention are not impaired. It may contain ingredients other than certain dairy ingredients, total milk protein and milk protein concentrate (hereinafter also simply referred to as "other ingredients"). Other ingredients include emulsifiers, stabilizers, thickening stabilizers, milk and dairy products other than the above, sugars and sweeteners, fruit juices, jams, cacao and cacao products, flavoring ingredients such as coffee and coffee products, and seasonings. , salt, acidulants, flavoring agents, coloring agents, preservatives, antioxidants, pH adjusters and the like. The amount of other ingredients to be blended can be used within the range of normal usage amounts as long as the effects of the present invention are not impaired.

The emulsifier (hereinafter also simply referred to as "the emulsifier") as the other component is not particularly limited, but for example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid ester, glycerin succinic acid fatty acid Ester, glycerin diacetyl tartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, poly oxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more.
The content of the emulsifier in the invention is preferably 0.001 to 5% by mass, more preferably 0.01 to 1% by mass. In addition, when using a dairy raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content, the content of the emulsifier can be reduced, and in that case, the preferred content of the emulsifier is 0 to 1% by weight, more preferably 0 to 0.5% by weight, most preferably no emulsifier is used.

Examples of the stabilizer include phosphates (hexametaphosphate, secondary phosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), and the like. These stabilizers can be used alone or in combination of two or more.

Examples of the thickening stabilizer include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, farcellulan, locust bean gum, pectin, curdlan, starch, modified starch, and crystalline cellulose. , carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, dextran, white fungus polysaccharide, and the like. These thickening stabilizers can be used alone or in combination of two or more.

The oil-in-water emulsified fat composition for puff pastry of the present invention is characterized in that it is an oil-in-water emulsified fat composition, unlike ordinary fats for puffs. The effects of the present invention cannot be obtained with water-in-oil or oil-in-oil-in-oil emulsified forms such as shortening, liquid oil, liquid shortening, or margarine or fat spread containing an aqueous phase.
In the present invention, the oil-in-water emulsion includes multiple emulsions such as the water-in-oil-in-water emulsion.

The method for producing the oil-in-water emulsified fat composition for choux pastry of the present invention is described below.
The oil-in-water emulsified fat composition for puff pastry of the present invention is not particularly limited in its production method, but can be produced, for example, by the following method.
First, an oil phase containing fats and oils and optionally other raw materials and an aqueous phase containing water and optionally other raw materials are separately prepared, and then the oil phase and the aqueous phase are mixed. By emulsifying and emulsifying into an oil-in-water type, the oil-in-water type emulsified fat composition for puff pastry of the present invention is obtained.

At this time, water-soluble components such as milk raw materials, total milk protein and / or milk protein concentrate having a phospholipid content of 2% by mass or more in the milk-derived solids are added to the aqueous phase, oil-soluble components is basically contained in the oil phase, but if the solubility in the water phase is poor and the substance tends to clump, a water-soluble component may be added to the oil phase.

The resulting oil-in-water emulsified fat composition may be homogenized at a pressure in the range of 0 to 100 MPa with a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary. In addition, UHT, HTST, pasteurization, batch type, retort, microwave heating, etc., using direct heating methods such as injection and infusion methods, and indirect heating methods such as plate, tubular, and scraping methods, if necessary. may be subjected to heat sterilization or heat sterilization treatment, or may be heated by heat cooking such as direct fire. Further, after heating, the mixture may be homogenized again as necessary, and cooling operation such as rapid cooling or slow cooling may be performed as necessary.

The oil-in-water emulsified fat composition for puff pastry of the present invention is used for producing puff pastry. That is, in the conventional choux pastry obtained by using starch, fats, eggs, and water as main raw materials and utilizing the gelatinization action of starch, part or all of the fats are replaced with the oil-in-water type choux pastry of the present invention. An emulsified fat composition is used.

The amount of the oil-in-water emulsified oil composition for puff pastry of the present invention to be added can be appropriately selected according to the type of puff pastry and the oil content of the oil-in-water emulsified oil composition for puff pastry. 10 to 70% by mass, more preferably 25 to 65% by mass, still more preferably 35 to 55% by mass.

Further, the amount of the oil-in-water emulsified oil composition for puff pastry of the present invention to be added is preferably 33 to 160 as the fat content derived from the oil-in-water emulsified oil composition for puff pastry per 100 parts by mass of the starch used in the puff pastry. Parts by weight, more preferably 41 to 160 parts by weight, still more preferably 54 to 150 parts by weight, most preferably 85 to 130 parts by weight.

Examples of the starches include, for example, flours such as strong flour, semi-strong flour, all-purpose flour, weak flour, durum flour, and whole wheat flour, and other cereal flours such as rye flour, barley flour, rice flour, corn flour, barley flour, and millet flour. , almond flour, hazelnut flour, cashew nut flour, oat flour, pine nut flour, etc., corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and amylase, etc. for these , or modified starch that has been subjected to one or more treatments selected from pregelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment, etc. is mentioned.
The choux pastry of the present invention preferably contains 50% by mass or more, more preferably 70% by mass or more, and even more preferably 100% by mass of wheat flour among starches.

In addition, the amount of the oil-in-water emulsified oil composition for puff dough of the present invention to be added is preferably 25 to 95% by mass of the oil content of the oil-in-water emulsified oil composition contained in the puff dough, The amount is preferably 33 to 95% by mass, more preferably 54 to 90% by mass, and most preferably 75 to 90% by mass. The oil and fat contained in the choux pastry includes the oil-in-water emulsified oil and fat composition for choux pastry of the present invention and the above-mentioned starches, as well as the oil and fat contained in the following other raw materials such as egg components. content.

In addition to the oil-in-water emulsified oil composition for choux pastry of the present invention, the oils and fats used in the choux pastry include a water-in-oil emulsified choux margarine used in the production of ordinary choux pastry, and an aqueous phase. It is also possible to use oils and fats other than oil-in-water emulsified forms such as shortening, lard, hett, and liquid shortening that do not contain, but in that case, the fat content of the oils and fats is preferably 30% by mass or more, More preferably 60% by mass or more, still more preferably 80% by mass or more, and most preferably 100% is derived from the oil-in-water emulsified fat composition.

Next, the choux pastry of the present invention will be described.
The choux pastry of the present invention is a choux pastry using the oil-in-water emulsified oil composition for choux pastry, and more specifically, it is obtained by kneading the oil-in-water emulsified oil composition for choux pastry.
The preferred amount of the oil-in-water emulsified oil composition for choux pastry of the present invention to be added to the choux pastry is as described above. In addition, all the explanations given above regarding the oil-in-water emulsified fat composition for puff pastry are applicable to the explanation of the puff pastry of the present invention and the puff product of the present invention. Further, all the explanations of the choux pastry and choux products described later can be applied to the above explanation of the oil-in-water emulsified fat composition for choux pastry.

The puff pastry of the present invention is made mainly of starches, oils, egg components and water in the same manner as conventional general puff pastry except that the oil-in-water emulsified oil composition for puff pastry of the present invention is used. , the raw materials used for conventional choux pastry obtained by utilizing the gelatinization action of starch can be used without particular limitation.

Egg ingredients used in the above puff pastry include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white, dried whole egg, dried egg white, dried egg yolk, frozen whole egg Eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc. can be used, and one or more selected from these can be used. can be used.

Some or all of the water in the choux pastry may be replaced with foods or food materials containing a large amount of water, such as milk and fruit juice, described in the optional raw materials below.
When the water contained in the oil-in-water emulsified oil composition for puff pastry of the present invention is sufficient, it is not necessary to add additional water.

In addition, the choux pastry may optionally contain any raw materials other than the starches, fats, eggs, and water within the scope of the present invention. Raw materials other than the above ingredients that can be used for the above choux pastry include, for example, white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharified product, isomer Liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, milk oligosaccharide, Sugars such as raffinose, lactulose, and palatinose oligosaccharides, milk, cream, partially skimmed milk, skimmed milk, fermented milk, lactic acid beverages, milk drinks, processed milk, cheese, concentrated whey, concentrated milk, concentrated skimmed milk, sugar-free condensed milk, Sugar-free condensed milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, modified milk powder, milk and dairy products, rock salt, refined salt, Salt such as Teshio, milk proteins such as calcium caseinate, sodium caseinate, potassium caseinate, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, hemicellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid oxidase, sulfhydryl Enzymes such as oxidase, hexose oxidase, glucose oxidase, emulsifiers such as glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, calcium stearoyl lactylate, ammonium bicarbonate, baking soda, baking powder, Bulking agents such as Ispata, oxidizing agents and reducing agents such as ascorbic acid and cystine, antioxidants such as tocopherol, tea extract, ascorbic acid fatty acid ester, coloring agents such as β-carotene, caramel, monascus pigment, acetic acid・Acidulants such as lactic acid and gluconic acid, flavoring agents such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, black tea, green tea, oolong tea, puer tea, Hyuganatsu Examples include tea, yuzu tea, nut paste, spices, cacao mass, cocoa powder, coffee, black tea, dextrins, food materials such as vegetables, meats, alcoholic beverages, seafood, and flavoring agents.

Next, a preferred method for producing the choux pastry of the present invention will be described.
The puff pastry of the present invention may be produced according to a general method for producing puff pastry, except that the oil-in-water emulsified oil composition for puff pastry of the present invention is used. For example, it can be produced as follows. .
Water and/or oils other than the oil-in-water emulsified oil composition are added to the oil-in-water emulsified oil-fat composition for puff pastry of the present invention, if necessary, and the mixture is heated and boiled, and starch such as wheat flour is added thereto. After kneading to a sufficiently gelatinized state suitable for forming a shoe case like a general shoe case, add the liquid egg in several portions while mixing to fully emulsify, and if necessary Further, the hardness is adjusted with a liquid egg to obtain choux pastry. As the liquid egg, a liquid egg in which a swelling agent is dissolved may be used. If necessary, the above emulsifiers, sugars and sugar alcohols, starches, inorganic salts, organic acid salts, gelling agents, milk and dairy products, egg products, cacao and cacao products, coffee and coffee products, and other various foods Materials in general, taste components such as flavors and seasonings, coloring agents, preservatives, pH adjusters, etc. are added and mixed during heating and boiling or during emulsification of the liquid egg.

The choux pastry can also be frozen in the form of dough or squeezed into balls. When freezing the puff pastry, it is preferable to use a quick freezer at -30°C to -45°C for quick freezing.
In the case of instant choux using gelatinized starch, it is only necessary to mix choux pastry raw materials.

Next, the shoe product of the present invention will be described.
The choux product of the present invention is obtained by baking the choux pastry of the present invention. Preferably, the shoe product is a shoe case.
When the shoe product of the present invention is a shoe case, it is particularly characterized by good meltability in the mouth, good crispness and flavor, and good volume and shape retention.
When baking the choux pastry, it is usually stacked on a top plate or a conveyor, but it may be baked in a baking mold. The firing temperature is preferably 160° C. to 250° C., more preferably 170° C. to 220° C., similarly to a normal shoe case. If the firing temperature is lower than 160° C., the firing is poor, and the firing time is extended. If the baking temperature exceeds 250° C., the shoe case may be scorched, resulting in poor appearance and inferior volume. Incidentally, it is also possible to make a shoe case with a larger volume by firing in a state where the vapor pressure is increased by a method such as covering the lid during firing.

EXAMPLES Next, the present invention will be described in more detail with reference to examples, comparative examples, etc., but these examples and the like are not intended to limit the present invention.

<Production of transesterified fats and oils>
[Production of transesterified fat A]
A fat composition obtained by mixing palm kernel oil and extremely hardened palm oil at a mass ratio of 50:50 was subjected to random transesterification using a chemical catalyst to obtain transesterified fat A having a melting point of 43°C.

[Production of transesterified fat B]
A fat and oil blend obtained by mixing palm kernel oil and palm stearin at a mass ratio of 45:55 was subjected to random transesterification using a chemical catalyst to obtain transesterified fat and oil B having a melting point of 37°C.

[Production of transesterified fat C]
50 parts by mass of fractionated soft palm oil with an iodine value of 55, 25 parts by mass of high erucine rapeseed extremely hardened oil, and 25 parts by mass of palm kernel oil are dissolved and mixed to form an oil-and-fat blend that undergoes random transesterification using a chemical catalyst, and has a melting point of 39°C. A transesterified oil C was obtained.

[Production of transesterified fat D]
A fat blend obtained by mixing palm kernel oil and extremely hardened palm oil at a mass ratio of 75:25 was subjected to random transesterification using a chemical catalyst to obtain a transesterified fat D having a melting point of 32°C.

[Production of transesterified fat E]
Fractionated soft palm oil having an iodine value of 55 was randomly transesterified using a chemical catalyst to obtain a transesterified fat E having a melting point of 40°C.

[Example 1]
<Production of oil-in-water emulsified oil composition for puff pastry>
An oil phase consisting of 45% by mass of transesterified fat A heated to 60° C. was prepared. On the other hand, the concentrate of the aqueous phase component produced when producing butter oil from cream in 48% by mass of water heated to 60 ° C. (38% by mass of milk solids, 9.8% of phospholipid content in milk solids) An aqueous phase was prepared by adding and dispersing 5% by mass (% by mass, 62% by mass of water) and 2% by mass of total milk protein. The oil phase and the water phase were mixed at 65° C. and stirred to prepare an oil-in-water pre-emulsion. The pre-emulsified product is sterilized at 143 ° C. for 5 seconds with a VTIS sterilizer (UHT sterilizer Sterilab manufactured by Alfa Laval), homogenized at a pressure of 10 MPa, cooled to 5 ° C., and the oil content is 45% by mass. The water content is 51.1% by mass, the SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, the melting point of the oil phase is 43°C, and the constituent fatty acid composition is An oil-in-water emulsified fat composition A for puff pastry of the present invention having a saturated fatty acid content of 36% by mass with 14 or less carbon atoms was obtained.

<Formulation and manufacturing method of shoe case>
256 parts by mass of the oil-in-water emulsified oil composition A for choux pastry was weighed into a mixer bowl, placed on a gas stove, and dissolved by heating to 95°C. 100 parts by mass of soft flour (oil content: 1.5% by mass) was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 1 minute at medium speed, then gradually add the egg liquid obtained by dissolving 1 part by weight of ammonium bicarbonate in 190 parts by weight of whole egg (fat content: 10% by weight) while mixing at medium speed. In addition, a uniform choux pastry was obtained to obtain a choux pastry A of the present invention. Fill a piping bag with choux pastry A, squeeze 25 g onto a spreading plate lined with a baking sheet, bake in a fixed oven set at 180 ° C on the top and 220 ° C on the bottom for 25 minutes (open the damper after 17 minutes), and A shoe case A of the invention was obtained.

[Example 2]
The oil content was 45% by mass and the water content was 51.1 in the same manner as in Example 1, except that transesterified oil B was used instead of transesterified oil A used in Example 1. The SFC of the oil phase is 61% at 10°C, 41% at 20°C, and 0% at 40°C. The melting point of the oil phase is 36°C. An oil-in-water emulsified fat composition B for puff pastry of the present invention having a fatty acid content of 32% by mass was obtained.
A puff pastry B of the present invention and a shoe case B of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition B for puff pastry was used.

[Example 3]
The oil content was 45% by mass and the water content was 51.1 in the same manner as the blending and manufacturing method of Example 1, except that the transesterified fat C was used instead of the transesterified fat A used in Example 1. The SFC of the oil phase is 55% at 10°C, 36% at 20°C, and 3% at 40°C, and the melting point of the oil phase is 39°C. An oil-in-water emulsified oil composition C for puff pastry of the present invention having a fatty acid content of 12% by mass was obtained.
A puff pastry C of the present invention and a shoe case C of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition C for puff pastry was used.

[Example 4]
The oil content was 45% by mass and the water content was 51.1 in the same manner as in Example 1, except that transesterified oil D was used instead of transesterified oil A used in Example 1. The SFC of the oil phase is 72% at 10°C, 51% at 20°C, and 1% at 40°C. The melting point of the oil phase is 32°C. An oil-in-water emulsified fat composition D for puff pastry of the present invention having a fatty acid content of 51% by mass was obtained.
A choux pastry D of the present invention and a shoe case D of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition D for choux pastry was used.

[Example 5]
In the same manner as in Example 1, except that palm kernel oil (melting point 27 ° C.) was used instead of transesterified oil A used in Example 1, the oil content was 45% by mass, and the water content was 45% by mass. is 51.1% by mass, the SFC of the oil phase is 59% at 10°C, 38% at 20°C, and 0% at 40°C, the melting point of the oil phase is 26°C, and the number of carbon atoms in the constituent fatty acid composition An oil-in-water emulsified oil composition E for puff pastry of the present invention having a saturated fatty acid content of 14 or less of 72% by mass was obtained.
A choux pastry E of the present invention and a shoe case E of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition E for choux pastry was used.

[Example 6]
In place of the transesterified fat A used in Example 1, the high-melting-point part of palm kernel fraction (melting point: 32°C) was used. , the water content is 51.1% by mass, the SFC of the oil phase is 85% at 10°C, 74% at 20°C, and 0% at 40°C, the melting point of the oil phase is 32°C, and the constituent fatty acid composition to obtain an oil-in-water emulsified oil composition F for puff pastry according to the present invention, in which the content of saturated fatty acids having 14 or less carbon atoms is 82% by mass.
A choux pastry F of the present invention and a shoe case F of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition F for choux pastry was used.

[Example 7]
In place of 45 parts by mass of transesterified oil A used in Example 1, a mixed oil consisting of 9 parts by mass of transesterified oil A and 36 parts by mass of palm kernel oil was used. , the oil content is 45% by mass, the water content is 51.1% by mass, the SFC of the oil phase is 65% at 10°C, 45% at 20°C, and 3% at 40°C, and the melting point of the oil phase is An oil-in-water emulsified oil composition G for puff pastry of the present invention having a temperature of 28° C. and a saturated fatty acid content of 65% by mass having 14 or less carbon atoms in the constituent fatty acid composition was obtained.
A puff pastry G of the present invention and a shoe case G of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition G for puff pastry was used.

[Example 8]
In the same manner as in Example 1, except that 45 parts by mass of transesterified oil A used in Example 1 was used as a mixed oil consisting of 9 parts by mass of milk fat and 36 parts by mass of palm kernel oil. is 45% by mass, the water content is 51.1% by mass, the SFC of the oil phase is 55% at 10°C, 33% at 20°C, and 0% at 40°C, and the melting point of the oil phase is 27°C. , to obtain an oil-in-water emulsified fat composition H for puff pastry of the present invention, in which the content of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acid composition is 62% by mass.
A puff pastry H of the present invention and a shoe case H of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition H for puff pastry was used.

[Example 9]
In the same manner as in the blending and manufacturing method of Example 1, except that a mixed fat consisting of 18 parts by mass of transesterified fat A and 27 parts by mass of milk fat was used instead of 45 parts by mass of transesterified fat A used in Example 1. Oil content is 45% by mass, the water content is 51.1% by mass, the SFC of the oil phase is 58% at 10°C, 40% at 20°C, and 5% at 40°C, and the melting point of the oil phase is 36°C. Thus, an oil-in-water emulsified fat composition I for puff pastry of the present invention was obtained, in which the content of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acid composition was 27% by mass.
A puff pastry I of the present invention and a shoe case I of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition I for puff pastry was used.

[Example 10]
In place of the transesterified fat A used in Example 1, the same formulation and manufacturing method as in Example 1 was used, except that a palm fractionated middle melting point part (melting point 34 ° C.) with an iodine value (IV) of 35 was used. , the oil content is 45% by mass, the water content is 51.1% by mass, the SFC of the oil phase is 91% at 10°C, 80% at 20°C, and 0% at 40°C, and the melting point of the oil phase is An oil-in-water emulsified fat composition J for puff pastry of the present invention was obtained, which had a temperature of 33° C. and a saturated fatty acid content of 14% or less in the constituent fatty acid composition of the present invention.
A choux pastry J of the present invention and a shoe case J of the present invention were obtained in the same manner as in Example 1, except that the obtained oil-in-water emulsified oil composition J for choux pastry was used.

[Example 11]
The blending and manufacturing method of Example 1 was repeated in the same manner as in Example 1, except that the blending amount of transesterified fat A used in Example 1 was changed to 32% by mass and the blending amount of water was changed to 61% by mass. is 32% by mass, the water content is 64.1% by mass, the SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, and the melting point of the oil phase is 43°C. , to obtain an oil-in-water emulsified oil composition K for puff pastry of the present invention, in which the content of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acid composition is 36% by mass.
A choux pastry K of the present invention and a shoe case K of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition K for choux pastry was used.

[Example 12]
The blending and manufacturing method of Example 1 was repeated in the same manner as in Example 1, except that the blending amount of transesterified fat A used in Example 1 was changed to 58% by mass, and the blending amount of water was changed to 35% by mass. is 58% by mass, the water content is 38.1% by mass, the SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, and the melting point of the oil phase is 43°C. , to obtain an oil-in-water emulsified fat composition L for puff pastry of the present invention having a saturated fatty acid content of 36% by mass with 14 or less carbon atoms in the constituent fatty acid composition.
A puff pastry L of the present invention and a shoe case L of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition K for puff pastry was used.

[Example 13]
5% by mass of the concentrate of the aqueous phase components produced when producing butter oil from the cream used in Example 1 was changed to no additive, and 0.15% by mass of lecithin and 0.15% by mass of sorbitan fatty acid ester were added to the oil phase. and the amount of water was changed from 48% by mass to 52.7% by mass, in the same manner as in Example 1, except that the oil content was 45% by mass and the water content was 52.7%. The SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, and the melting point of the oil phase is 43°C. An oil-in-water emulsified fat composition M for puff pastry of the present invention having a fatty acid content of 36% by mass was obtained.
A puff pastry M of the present invention and a shoe case M of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition M for puff pastry was used.

[Example 14]
The oil content was 45% by mass and the water content was 51.1% by mass in the same manner as in Example 1, except that the milk protein concentrate was used instead of the total milk protein used in Example 1. The SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, and the melting point of the oil phase is 43°C. An oil-in-water emulsified fat composition N for puff pastry of the present invention having a content of 36% by mass was obtained.
A puff pastry N of the present invention and a shoe case N of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition N for puff pastry was used.

[Example 15]
The oil content was 45% by mass and the water content was 51.1% by mass in the same manner as in Example 1, except that skimmed milk powder was used instead of the total milk protein used in Example 1. , the SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, the melting point of the oil phase is 43°C, and the content of saturated fatty acids with 14 or less carbon atoms in the constituent fatty acid composition An oil-in-water emulsified oil composition O for puff pastry of the present invention having a content of 36% by mass was obtained.
A puff pastry O of the present invention and a shoe case O of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition O for puff pastry was used.

[Example 16]
The blending and manufacturing method of Example 1 was repeated except that the whey protein concentrate was used instead of the total milk protein used in Example 1, and the oil content was 45% by mass and the water content was 51.1% by mass. The SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, and the melting point of the oil phase is 43°C. An oil-in-water emulsified oil composition P for puff pastry of the present invention having a content of 36% by mass was obtained.
A choux pastry P of the present invention and a shoe case P of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition P for choux pastry was used.

[Example 17]
The blending and manufacturing method of Example 1 was repeated except that sodium caseinate was used instead of the total milk protein used in Example 1, and the fat content was 45% by mass and the water content was 51.1% by mass , the SFC of the oil phase is 87% at 10°C, 77% at 20°C, and 13% at 40°C, the melting point of the oil phase is 43°C, and the content of saturated fatty acids with 14 or less carbon atoms in the constituent fatty acid composition An oil-in-water emulsified oil composition Q for puff pastry of the present invention having a content of 36% by mass was obtained.
A puff pastry Q of the present invention and a shoe case Q of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition Q for puff pastry was used.

[Comparative Example 1]
The oil content was 45% by mass and the water content was 51.1% by mass in the same manner as in Example 1, except that palm oil was used instead of transesterified oil A used in Example 1. The SFC of the oil phase is 50% at 10°C, 20% at 20°C, and 3% at 40°C, and the melting point of the oil phase is 36°C. An oil-in-water emulsified oil composition R for choux pastry was obtained as a comparative example having a content of 1% by mass.
A puff pastry R of the present invention and a shoe case R of the present invention were obtained in the same manner as in Example 1 except that the obtained oil-in-water emulsified oil composition R for puff pastry was used.

[Comparative Example 2]
In place of transesterified fat A used in Example 1, palm olein having an iodine value (IV) of 57 was used, and the fat content was 45% by mass in the same manner as the blending and manufacturing method of Example 1. , the water content is 51.1% by mass, the SFC of the oil phase is 35% at 10°C, 5% at 20°C, and 0% at 40°C, the melting point of the oil phase is 25°C, and the constituent fatty acid composition An oil-in-water emulsified fat composition S for puff pastry was obtained as a comparative example in which the content of saturated fatty acids having 14 or less carbon atoms was 1% by mass.
A puff pastry S of the present invention and a shoe case S of the present invention were obtained in the same manner as in Example 1, except that the obtained oil-in-water emulsified oil composition S for puff pastry was used.

[Comparative Example 3]
The oil content was 45% by mass and the water content was 51.1 in the same manner as in Example 1, except that transesterified oil E was used instead of transesterified oil A used in Example 1. The SFC of the oil phase is 43% at 10°C, 23% at 20°C, and 5% at 40°C, and the melting point of the oil phase is 39°C. An oil-in-water emulsified fat composition T for choux pastry was obtained as a comparative example having a fatty acid content of 2% by mass.
A puff pastry T of Comparative Example and a shoe case T of Comparative Example were obtained in the same manner as in Example 1, except that the obtained oil-in-water emulsified oil composition T for puff pastry was used.

[Example 18]
170 parts by mass of the oil-in-water emulsified oil composition A for puff pastry, 33 parts by mass of water, and margarine for puff ("Neo-Shoe MA": manufactured by ADEKA Co., Ltd.) (water-in-oil emulsion, fat content 77% by mass) , water content of 19% by mass) was weighed into a mixer bowl, placed on a gas stove, and heated to 95°C to dissolve. 100 parts by mass of soft flour (oil content: 1.5% by mass) was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 1 minute at medium speed, then gradually add the egg liquid obtained by dissolving 1 part by weight of ammonium bicarbonate in 190 parts by weight of whole egg (fat content: 10% by weight) while mixing at medium speed. In addition, a uniform choux pastry was obtained to obtain the choux pastry U of the present invention. Fill a piping bag with choux pastry U, squeeze 25 g onto a spreading board lined with a baking sheet, bake in a fixed oven set at 180 ° C on the top and 220 ° C on the bottom for 25 minutes (open the damper after 17 minutes). A shoe case U of the invention was obtained.

[Example 19]
85 parts by mass of the oil-in-water emulsified oil composition A for the puff pastry, 66 parts by mass of water, and margarine for the puff ("Neo-Shoe MA": manufactured by ADEKA Co., Ltd.) (water-in-oil emulsion, fat content 77% by mass) , water content 19% by mass) was weighed into a mixer bowl, placed on a gas stove, and heated to 95°C to dissolve. 100 parts by mass of soft flour (oil content: 1.5% by mass) was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 1 minute at medium speed, then gradually add the egg liquid obtained by dissolving 1 part by weight of ammonium bicarbonate in 190 parts by weight of whole egg (fat content: 10% by weight) while mixing at medium speed. In addition, a uniform choux pastry was obtained to obtain the choux pastry V of the present invention. Fill a piping bag with choux pastry V, squeeze 25 g onto a spreading plate lined with a baking sheet, bake in a fixed oven set at 180 ° C on the top and 220 ° C on the bottom for 25 minutes (open the damper after 17 minutes), and bake. A shoe case V of the invention was obtained.

[Comparative Example 4]
100 parts by mass of water and 150 parts by mass of margarine for puff ("Neosho MA": manufactured by ADEKA Co., Ltd.) (water-in-oil emulsion, oil content 77% by mass, water content 19% by mass) in a mixer bowl It was weighed, placed on a gas stove, and dissolved by heating to 95°C. 100 parts by mass of soft flour (oil content: 1.5% by mass) was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 1 minute at medium speed, then gradually add the egg liquid obtained by dissolving 1 part by weight of ammonium bicarbonate in 190 parts by weight of whole egg (fat content: 10% by weight) while mixing at medium speed. In addition, a uniform choux pastry was obtained to obtain a choux pastry W of a comparative example. Fill the pastry bag with choux pastry W, squeeze 25 g onto a spreading plate lined with a baking sheet, and bake in a fixed oven set at 180 ° C on the top and 220 ° C on the bottom for 25 minutes (open the damper after 17 minutes) and compare. Example shoe case W was obtained.

<Evaluation method and evaluation criteria>
Texture (dissolving in the mouth, crispness), flavor, volume and shape retention of the resulting shoe cases A to W were evaluated according to the following criteria, and the results are shown in Table 1.

(Texture and flavor)
Twenty-one panelists evaluated the crispness, melting in the mouth, and flavor of the shoe cases one day after baking according to the following criteria. In addition, in the case of the same number, it was evaluated as one rank higher.

(Clear evaluation criteria)
◎: Good crispness ○: Slightly crispy △: Poor crispness ×: Very poor crispness

(Evaluation criteria for melting in the mouth)
◎: Very good ○ +: Good ○: Slightly good △: Slightly poor ×: Poor

(Flavor Evaluation Criteria)
◎: Very good ○ +: Good ○: Slightly good △: Slightly poor ×: Poor

(Volume evaluation standard)
The volume of each 21 shoe cases after one day of baking was measured with a 3D laser scanner (manufactured by Astex), and the volume was divided by the weight of the shoe case to measure the specific volume (cm ³ /g). , the average value was calculated and evaluated according to the following criteria.
◎: Specific volume 17 (cm ³ /g) or more ○: Specific volume 15 (cm ³ /g) or more and less than 17 (cm ³ /g) △: Specific volume less than 15 (cm ³ /g)

(Evaluation criteria for retention of shape)
A skilled panelist visually evaluated the shape retention of the shoe case one day after baking according to the following criteria.
◎: Good waist, very good ○: Good △: Slightly collapsed, poor ×: Collapsed, poor

Claims (5)

An oil-in-water emulsified fat composition for puff pastry, wherein the SFC of the oil phase is 55 to 100% at 10°C, 30 to 100% at 20°C, and 15% or less at 40°C. 2. The oil-in-water emulsified fat composition for puff pastry according to claim 1, which contains a milk raw material having a phospholipid content of 2% by mass or more in milk solids. The oil-in-water emulsified fat composition for choux pastry according to claim 1 or 2, which contains total milk protein and/or milk protein concentrate. A puff pastry using the oil-in-water emulsified fat composition for puff pastry according to any one of claims 1 to 3. A choux product obtained by baking the choux pastry according to claim 4.