JP3788223B2 - Oil composition for roll-in and food using the composition - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil and fat composition for roll-in used for pastry foods.
[0002]
[Prior art]
Pastry is a food having a layered shape obtained by extending a dough thinly, placing a roll-in oil and fat composition on the dough, folding it, thinning it again, making a dough, and baking after molding. In recent years, there has been a demand for pastes that exhibit a new texture in the diversification of tastes. In JP-A-11-289980, a non-emulsified oil composition containing 80% by weight or more of amylopectin added to the dough is kneaded into the dough to make the texture of biscuits and cookies more flaky. A proposal has been made. In JP-A-8-196198, by adding starch and / or protein material to the oil and fat composition, the bread is softened without depending on the emulsifier, the texture is improved, and a mouth-feeling bread is obtained. An oil and fat composition and a method for producing bread using the same have been proposed. Japanese Patent Application Laid-Open No. 11-155482 discloses a flavor by containing processed starch in an oil phase having an SFC value of 4 to 50 at 20 ° C, 3 to 40 at 30 ° C, and 10 or less at 40 ° C. There are also proposed water-in-oil emulsified oil / fat compositions that provide a baked confectionery that can stably retain moisture and a method for producing a baked confectionery using the same.
[0003]
However, the former oil and fat composition is for kneading and not a roll-in oil and fat composition. The latter oil and fat composition is not disclosed for roll-in, and even if used for roll-in, there is no sufficient effect on volume and texture. Moreover, in the conventional oil-fat composition for roll-ins, there was not necessarily what was satisfactory with respect to the food texture of pastry food.
[0004]
[Problems to be solved by the invention]
The present invention provides an oil and fat composition for roll-in that can produce pasty foods such as pie that have a unique texture that is hard to fall off when eaten, and pastry foods using the oil and fat composition The purpose is to do.
[0005]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the present inventors have conducted intensive research, and as a result, specified the ratio of the oil phase and the amount of water, and contained a pregelatinized starch , and a water-in-oil type oil and fat composition for roll-in. As a result, the inventors have obtained knowledge that the above-mentioned problems can be satisfied, and have completed the present invention.
[0006]
That is, the present invention contains pregelatinized starch comprising an oily phase of 50 to 70% by weight, a moisture content of 25 to 45% by weight, and starch derived from rice, wheat, tapioca, potato, corn starch. A water-in-oil type oil / fat composition for roll-in and pastry foods using the oil / fat composition are provided.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Examples of oils and fats used in the oil composition for roll-in of the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose Examples include vegetable oils such as oil, palm oil, shea fat, monkey fat, cacao butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, etc. Mixed oils or processed oils and fats that have been cured, fractionated, transesterified, etc. are suitable. Those having a melting point of 15 to 45 ° C. for oils and fats for roll-in using these oils and fats are preferable. When the melting point of the oil / fat is less than 15 ° C., the oil / fat is melted in the dough, making it difficult to form a layer of the dough / oil / fat. If the melting point of the oil or fat exceeds 45 ° C., the dough mixed with the oil or fat becomes hard and the spreadability deteriorates.
[0008]
The ratio of the oil phase of the oil-in composition for roll-in of the present invention is 50 to 70% by weight, preferably 55 to 70% by weight, based on the total amount of the oil-in composition for roll-in. If it is less than the lower limit, it becomes difficult to obtain a water-in-oil type oil-in-fat composition for roll-in, and it becomes more difficult when a synthetic emulsifier is not used. On the other hand, when the upper limit is exceeded, the texture improvement effect when used for pastry foods such as pie cannot be sufficiently obtained.
[0009]
The amount of water in the oil-in composition for roll-in of the present invention is blended at a ratio of 25 to 45% by weight with respect to the total amount of the oil-in composition for roll-in. If it is less than the lower limit, a crispy and unique texture cannot be obtained. On the other hand, when the upper limit is exceeded, it becomes difficult to obtain a water-in-oil type oil-in-fat composition for roll-in.
[0010]
As the pregelatinized starch used in the present invention, the origin of starch can be exemplified by rice, wheat, tapioca, potato, corn starch and the like, and these starches are preferably used alone or as a mixture. Preferably, it is desirable to use glutinous rice starch, and a good crunchy feeling can be obtained when used in pie. These pregelatinized starches may be purchased commercially, or can be easily obtained by dispersing the starch in water and heating. The heating conditions in this case vary depending on the type of starch, but potato starch can be obtained by heating at 70 ° C. for about 30 minutes, and even the slowest pregelatinized wheat starch can be obtained by heating at 95 ° C. for about 1 hour. When producing an oil-and-fat composition for roll-in by using a starch that has been converted to alpha, the viscosity is not increased easily during heating during production, and the production becomes easier.
[0011]
The pregelatinized starch used in the oil-in composition for roll-in of the present invention is preferably blended at a ratio of 1 to 4% by weight based on the total amount of the oil-and-fat composition. If the amount is too small, the texture improvement effect of the pastries will be diminished and the characteristics will be less. If the amount is too large, the influence of the starch will be too great and the texture of the pastries will be poor.
[0012]
In order to produce the oil composition for roll-in of the present invention, for example, pregelatinized starch is added to and dispersed in the dissolved oil phase component. Next, the aqueous phase component is mixed with the oil phase component to prepare an emulsion, which can be obtained by rapid cooling and kneading using a conventionally known kneader such as a botator or a combinator. Moreover, the same thing can be obtained by adding starch to the aqueous phase and quenching rapidly without adding starch to the oil phase.
[0013]
In producing the oil composition for roll-in of the present invention, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, tartaric acid acetic acid which have been conventionally used Synthetic emulsifiers such as mixed monoglycerides, citric acid monoglycerides, diacetyltartaric acid monoglycerides, lactic acid monoglycerides, succinic acid monoglycerides and various organic acid monoglycerides may or may not be used. When these synthetic emulsifiers are used, a water-in-oil type oil-in composition for roll-in can be easily obtained.
[0014]
As the pastry food of the present invention, the dough is thinly spread, the roll-in oil and fat composition is placed on it, folded, thinly stretched again to make a dough, and the layered food obtained by baking after molding Specifically, a pie can be exemplified.
[0015]
In the present invention, in addition to the above, salt, milk powder, sugars, fragrances, pigments and the like can be used as desired.
[0016]
【Example】
EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. In the examples, “%” and “part” mean weight basis.
[0017]
Experimental example 1
Pregelatinized uruchi rice starch in an oil phase in which 0.2 parts of egg yolk lecithin is dissolved in 60.0 parts of an oil and fat component consisting of 75.0% hardened fish oil, 8.0% hardened rice bran oil, and 17.0% rapeseed oil 2. Disperse 5 parts. Then, an aqueous phase obtained by adding 1.0 part of salt to 36.3 parts of water was gradually added, stirred with a homomixer at about 50 ° C., and mixed and emulsified in a state where the urch rice starch was swollen, The oil composition for roll-in was prepared by quenching and kneading with a combinator. The melting point of the oil and fat component at this time was 36.5 ° C.
[0018]
Experimental Example 2 to Experimental Example 6
Experimental example 1 by dispersing 2.5 parts of gelatinized starchy starch, tapioca starch, wheat starch, corn starch and waxy corn starch in place of 2.5 parts of alpha starch which was pregelatinized in 60.2 parts of oil phase similar to Experimental example 1 In the same manner as above, an oil and fat composition for roll-in was prepared. The oil and fat compositions obtained from the respective pregelatinized starches were designated as Experimental Examples 2 to 6.
[0019]
Comparative Experiment Example 1
To an oil phase of 60.2 parts similar to Experimental Example 1, a water phase obtained by adding 1.0 part of sodium chloride to 38.8 parts of water was gradually added. Was prepared.
[0020]
Comparative Experiment Example 2
2.5 parts of non-pregelatinized glutinous rice starch is dispersed in 60.2 parts of the oil phase component similar to Experimental Example 1. Thereto, 1.0 part of sodium chloride was added to 36.3 parts of water, the aqueous phase was gradually added, and an oil-fat composition for roll-in was prepared in the same manner as in Experimental Example 1.
[0021]
Comparative Experiment Example 3
In the same oil phase component as in Experimental Example 1, 50.2 parts of pregelatinized glutinous rice starch are dispersed. The water phase which added 1.0 part of salt to 33.8 parts of water there was gradually added there, and it carried out similarly to the experiment example 1, and prepared the oil-fat composition for roll-ins.
[0022]
Comparative Experiment Example 4
In the same manner as in Experimental Example 1, 2.5 parts of pregelatinized glutinous rice starch are dispersed in 72.5 parts of the oil phase component. The water phase which added 1.0 part of salt to 24 parts of water was added there gradually, and it carried out similarly to Experimental Example 1, and prepared the oil-fat composition for roll-ins.
[0023]
Comparative Experiment Example 5
In the same manner as in Experimental Example 1, 2.5 parts of pregelatinized glutinous rice starch are dispersed in 50.5 parts of the oil phase component. The water phase which added 1.0 part of salt to 46 parts of water there was gradually added there, and it carried out similarly to the experiment example 1, and prepared the oil-fat composition for roll-ins.
[0024]
Next, the pie was baked as pastry food by the following dough composition and manufacturing method using the oil-in composition for roll-in. In addition, the pie was evaluated using each of the oil compositions for roll-in of Experimental Examples 1 to 6 and Comparative Experimental Examples 1 to 5 .
[0025]
Example 1
In the composition of Example 1 in Table 1, after kneading raw materials other than Experimental Example 1 oil and fat composition and performing retarding in a refrigerator, Experimental Example 1 oil and fat composition was folded, and each of the three and four folds was folded with a reverse sheeter. It went once. Then, after being retarded in the refrigerator, it was folded in three and then molded, and fired under conditions of 190 ° C./23 minutes and 140 ° C./30 minutes . A pie according to Example 1 was obtained. As evaluation, workability was favorable. The obtained pie had a good inner layer, and when eaten, the dough did not fall apart like a conventional pie. The texture was moderately crunchy.
[0026]
Example 2 to Example 6
In the formulations of Examples 2 to 6 in Table 1, the same treatment as in Example 1 was performed.
[0027]
Table 1 summarizes the formulations and manufacturing methods and evaluation of Examples 1 to 6.
[0028]
Comparative Example 1
In the composition of Comparative Example 1 in Table 2, after starting the ingredients other than the Comparative Experiment Example 1 oil and fat composition and performing the retard in the refrigerator, the Comparative Experiment Example 1 oil and fat composition was folded, and the reverse sheeter was folded in three and four. Was performed once each. Then, after being retarded in the refrigerator, it was folded in three and then molded, and fired under conditions of 190 ° C./23 minutes and 140 ° C./30 minutes . A pie according to Comparative Example 1 was obtained. As an evaluation, the workability was not sticky during work. The obtained pie had a good inner layer, and when eaten, the dough was not easily broken down like the conventional pie. The texture was a bit crunchy but not the desired level.
[0029]
Comparative Example 2 to Comparative Example 5
In the composition of Comparative Example 2 to Comparative Example 5 in Table 2, the same treatment as in Example 1 was performed.
[0030]
Table 2 summarizes the formulations, production methods, and evaluations of Comparative Examples 1 to 5 .
[0031]
【The invention's effect】
As described in detail above, when the roll-in fat and oil composition of the present invention is used, it has the effect of being able to obtain pastry foods such as pie that have a crunchy feeling and are less likely to fall apart.

Claims (4)

Oil-in-water type characterized in that it contains pregelatinized starch selected from rice, wheat, tapioca, potato, corn starch with an oily phase of 50-70% by weight, moisture of 25-45% by weight and starch Oil composition for roll-in. The fat-and-oil composition for roll-in of Claim 1 which contains 1-4 weight% of pregelatinized starch . The water-in-oil type oil-in composition for roll-in according to claim 1 or 2, wherein the pregelatinized starch is uruchi rice starch. A pastry food using the water-in-oil type oil-in composition for roll-in according to any one of claims 1 to 3.