JP5076898B2 - Water-in-oil emulsion composition for roll-in - Google Patents

Description

  The present invention relates to a water-in-oil emulsion composition for roll-in, and more particularly, to a roll-in water-in-oil emulsion composition suitable for producing layered puffed flour foods such as pies and Danish pastries, and the use thereof The present invention relates to a layered puffed flour food.

  In recent years, croissants, pies, Danish pastries and other layered puffed flour foods are gaining popularity at open fresh bakery, bakery in town that sells so-called freshly baked bread, and it has become the face of the store . It can be said that consumers like the freshly baked succulent taste and the crisp and crisp texture. On the other hand, croissants, pies, and Danish pastries are also sold at convenience stores and mass retailers, but it is difficult to sell freshly baked bread due to problems such as time-consuming delivery, juicy taste, crispy A technology that can maintain a good texture over a long period of time is strongly desired.

  Usually, a water-in-oil emulsion composition for roll-in is used when producing a layered expanded flour food such as croissant, pie, and Danish pastry, but the shape of the layered expanded flour food by the water-in-oil emulsion composition used, It plays an important role as the flavor is determined. In an open fresh bakery, it is often produced by hand. The dough is kneaded, the water-in-oil emulsion composition for roll-in is folded, fermented in a proofer, and baked in an oven. Because it is mainly manual work, it is possible to adjust the temperature appropriately by adjusting the temperature by adjusting the temperature appropriately according to the physical properties of the water-in-oil emulsion composition to be used. . For example, even when using a water-in-oil emulsified composition having a large change in hardness due to temperature, such as butter, the folding operation can be appropriately performed, and even in the proofer, fermentation is performed for a long time at around 30 ° C. where the butter does not melt. It can be said that there are few scenes limited by the quality of the water-in-oil emulsion composition.

  On the other hand, when it is sold at a convenience store, a mass retailer, etc., it is natural that it is mass-produced, and is therefore produced by equipment such as a continuous line. The folding operation is performed automatically, and in the current state, fermentation is performed at about 36 to 40 ° C. in order to increase the efficiency. Therefore, water-in-oil emulsified compositions for roll-in are considered to have excellent extensibility with little change in hardness over a wide temperature range, and a quality that does not melt with a proofer. Narrow water-in-oil emulsion compositions are substantially difficult to use.

  In order to overcome such problems, high melting point fat is blended in the oil phase of the water-in-oil emulsion composition for roll-in, there is little change in hardness in a wide temperature range, and excellent extensibility, and melted out with a proofer. Although the method of preventing it is generally known, croissants, pies and Danish pastries obtained by using these have a problem that the juicy feeling is poor. Freshly baked products such as those sold in open fresh bakery are sold in a state where the fats and oils melted by the baking process are hardly solidified, so the liquid fat spreads in the mouth and feels juicy. On the other hand, at convenience stores and mass retailers, it takes time for delivery and the like, so that the oils and fats are easily solidified, and by adding the high melting point fat as described above, the solidification is further accelerated and it is difficult to obtain a juicy feeling.

  Numerous inventions have been made for the above problems. Patent Document 1 discloses margarine using a stearin fraction obtained by fractionating butterfat. In Patent Document 2, an iodine value of 10 or less and a fatty acid A in which a constituent fatty acid having 18 or more carbon atoms out of all the constituent fatty acids is 80% by weight or more and a iodine number of 20 or less and a carbon number in the total constituent fatty acids. Fat B, whose constituent fatty acid of 14 or less is 60% by weight or more, is mixed at a weight ratio of Fat A / Fat B = 10/90 to 90/10, and then transesterified oil C and milk fat subjected to random transesterification. An oil and fat composition for roll-in characterized by containing is disclosed. According to Patent Document 3, one or two or more kinds of fats and oils (A) selected from milk fat and milk oil fractionation oil are 5 to 90% by weight in the oil phase, and the constituent fatty acid at the 2nd position is H (16 carbon atoms). The oil and fat (B) containing at least 20% by weight of triglyceride, which is the above saturated fatty acid), is contained in the oil phase in an amount of 5% by weight or more, and the weight ratio between the oil and fat (A) and the oil and fat (B) is fat and oil (B). / Plastic oil composition characterized in that oil / fat (A) ≧ 0.2 is disclosed. However, although these inventions say that a baked product with good flavor and mouthfeel can be obtained, it is difficult to obtain a freshly succulent feeling.

  In Patent Document 4, the total amount of triglyceride (SXX) represented by SXX in the oil phase and triglyceride (SXS) represented by SXS is 6 to 60% by weight, and SXX / (SXX + SXS) in the oil phase. Is disclosed in which an oil-and-fat composition for roll-in [wherein S is a saturated fatty acid having 16 or more carbon atoms and X is a trans-type unsaturated fatty acid having 16 or more carbon atoms] is disclosed. Although the mouth of the baked product is said to be good, it was difficult to obtain a freshly juicy feeling.

  As inventions that improve workability and improve proof resistance, Patent Literature 5, Patent Literature 6, Patent Literature 7 and other inventions have been made based on the idea of the aqueous phase, but mention has been made as to whether a succulent juicy feeling can be obtained. Absent.

  Patent Document 8 and Patent Document 9 disclose various inventions that use sugar esters or / and polyglycerin fatty acid esters in water-in-oil emulsion compositions, but mention is made of whether a freshly succulent feeling can be obtained. Absent.

JP 2000-166469 A JP 2002-253117 A JP 2003-3194 A JP 2002-371296 A JP 59-111141 A Japanese Patent Application Laid-Open No. 2002-262772 JP-A-9-87657 JP 2004-350580 A JP 2000-116322 A

  The object of the present invention is a water-in-oil emulsion composition for roll-in used for producing layered expanded flour foods such as pies and Danish pastries, which is excellent in workability and manufactured at a low fermentation temperature. An object of the present invention is to provide a water-in-oil emulsion composition for roll-in which can obtain a beautiful baked product with an inner layer without reducing the efficiency, and can provide a palatable juicy feeling.

  The present inventors have focused on the precipitation of oil and fat in the water-in-oil emulsion composition for roll-in and obtained the knowledge that a specific crystal modifier is effective by repeating many trials and errors. It came to be completed.

That is, the first aspect of the present invention is that the oil phase constituting the water-in-oil emulsion composition has a melting point in the range of 33 to 40 ° C., and the oily raw material for the oil phase is rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut Oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, coconut oil, vegetable oil of palm kernel oil and milk fat, beef tallow, lard , Mixed oil of animal oils and fats of fish oil and whale oil or processed oils and oils obtained by curing, fractionation and transesterification thereof, and SFC of the oil phase fats and oils is 30 to 70 at 10 ° C. and 10 to 45 at 20 ° C. The oil and fat raw material is placed at 60 ° C. for 60 minutes and then moved to 25 ° C., and the SFC after 60 minutes is composed of (A), a sugar ester, a polyglycerin fatty acid ester and a sorbitan fatty acid ester. Than group And a barre was 1 or more, configured to 25% by weight or more lauric acid of the total fatty acids, containing one or two elements selected from erucic acid, and an average degree of esterification is 30% or more crystallization modifiers When the contained oil and fat raw material is placed at 60 ° C. for 60 minutes and then transferred to 25 ° C. and the SFC after 60 minutes is (B), (A) ≧ 5 and (B) / (A) ≦ 0.75 It is a water-in-oil emulsion composition for roll-in containing a crystal modifier. The second is the water- in- oil emulsion composition for roll-in according to the first aspect, wherein the oil-in-water emulsion composition has an oil content of 70 to 99% by weight . Third, the crystal modifier is one or more selected from the group consisting of sugar esters, polyglycerol fatty acid esters and sorbitan fatty acid esters, and 35% by weight or more of the total fatty acids are selected from lauric acid and erucic acid. The water-in-oil emulsified composition for roll-in according to the first aspect , which contains one or two kinds and has an average degree of esterification of 30% or more . 4th is a water-in-oil emulsion composition for roll-ins of 1 which contains 0.07 to 3.5 weight% of crystal regulators with respect to the whole water-in-oil emulsion composition. 5thly, the triglyceride which comprises an oil phase contains 16 to 50weight% of the triglyceride which 2 or more of three structural fatty acids consist of 1 type or 2 types chosen from oleic acid, linoleic acid, and linolenic acid. The water-in-oil emulsion composition for roll-in according to any one of 1st to 4th . Sixth, the water-in-oil emulsified composition for roll-in according to any one of the first to fifth , wherein the fat derived from the raw oil-and-fat milk constituting the water-in-oil emulsion composition is 60% by weight or less. It is a thing. The seventh is a layered puffed flour food product using the water-in-oil emulsion composition for roll-in according to any one of the first to sixth .

  According to the present invention, it is excellent in workability when producing layered puffed flour foods such as pies and Danish pastries, and a beautiful inner layer baked product can be obtained without reducing the production efficiency such as lowering the temperature of fermentation. It became possible to express a good juicy feeling.

  Examples of oils and fats used in the water-in-oil emulsion 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, and kapok oil. And vegetable oils such as sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, etc. Of these, single or mixed oils or processed oils and fats that have been cured, fractionated, transesterified or the like are suitable.

The oil and fat raw material constituting the water-in-oil emulsion composition for roll-in of the present invention has an SFC of 30 to 70 at 10 ° C, an SFC of 10 to 45 at 20 ° C, and an SFC of 2 to 25 at 30 ° C. preferable.
This SFC represents the solid fat index of fats and oils, and as a measuring method, according to AOCS Official Method 5th edition Cd16-81, after 60 minutes at 60 ° C., after moving to 0 ° C. and 60 minutes Measured 30 minutes after moving to each measurement temperature. Below the lower limit, the water-in-oil emulsion composition for roll-in becomes too soft, the dough shrinks during the roll-in operation, the inner layer of the baked product becomes uneven, or the water-in-oil emulsion composition is kneaded into the dough. It is not preferable because the inner layer of the fired product is clogged. When the upper limit is exceeded, the water-in-oil emulsion composition for roll-in becomes too hard, and in some cases, the plasticity is lost, the water-in-oil emulsion composition breaks during the roll-in operation, and the inner layer of the baked product Becomes ununiform.

The water-in-oil emulsion composition for roll-in of the present invention must contain a crystal modifier. The term "crystal modifier" as used in the present invention refers to those that affect the solidified state of raw oils and fats when added to raw oils and fats, and include those that are generally used in water-in-oil emulsion compositions as emulsifiers. May be. As the crystal modifier, those that delay the precipitation of crystals are suitable. After putting the fat and oil raw material at 60 ° C. for 60 minutes, the SFC after 60 minutes is transferred to 25 ° C. (A), and the fat and oil raw material containing the crystal modifier Is placed at 60 ° C. for 60 minutes, then moved to 25 ° C. and SFC after 60 minutes is defined as (B), (A) ≧ 5, preferably (A) ≧ 7, more preferably (A) ≧ 10, And (B) / (A) ≦ 0.75, preferably (B) / (A) ≦ 0.50, more preferably (B) / (A) ≦ 0.30, most preferably (B) / ( A) A water-in-oil emulsified composition for roll-in containing a crystal modifier satisfying ≦ 0.10. In the baked product using the emulsified composition, a desired juicy feeling can be obtained.
(A) and (B) were measured at 25 ° C. after the above temperature treatment. Except temperature treatment, it can be obtained by measuring according to AOCS Official Method 5th edition Cd16-81.

  In the water-in-oil emulsion composition for roll-in of the present invention, the melting point of the oil phase constituting the water-in-oil emulsion composition for roll-in is preferably in the range of 33 ° C to 40 ° C. A range of 40 ° C. is more preferable, and a range of 35 ° C. to 40 ° C. is most preferable. The oil phase referred to in the present invention can be obtained by melting a water-in-oil emulsion composition for roll-in and removing water and water-soluble components. The emulsifier, colorant, fragrance, crystal modifier, etc. It refers to a component containing an oil-soluble additive. Below the lower limit, if the temperature of the fermenter is high in the proofing process, the water-in-oil emulsified composition melts and flows out, and the flavor of the baked product obtained is lowered or the volume is inferior. The above problem can be overcome by lowering the temperature of the fermenter, but this is not preferable because it takes time for fermentation and the efficiency is lowered. In consideration of proof resistance, a melting point of less than 40 ° C is sufficient. If it exceeds 40 ° C., problems such as poor mouthfeel occur, which is not preferable.

  The crystal modifier contained in the water-in-oil emulsion composition for roll-in of the present invention is preferably at least one selected from the group consisting of sugar esters, polyglycerol fatty acid esters and sorbitan fatty acid esters, and sugar esters are particularly preferable. . Even if sugar ester is acetylated, the same or higher effect can be expected. The fatty acid constituting sugar ester, polyglycerin fatty acid ester and sorbitan fatty acid ester contains at least one selected from capric acid, caprylic acid, lauric acid, myristic acid, oleic acid, linoleic acid, linolenic acid and erucic acid It is more preferable that it contains one or more selected from lauric acid, oleic acid, linoleic acid, linolenic acid, and erucic acid, and most preferably contains one or two selected from lauric acid and erucic acid. Preferably, the desired palatable juicy feeling is obtained in the layered wheat puffed food obtained by using the water-in-oil emulsion composition for roll-in.

  Furthermore, the fatty acid is preferably 25% by weight or more of the total amount of fatty acids constituting the sugar ester, polyglycerin fatty acid ester and sorbitan fatty acid ester, more preferably 35% by weight or more, and 50% by weight or more. Most preferred. When it is less than the lower limit, it becomes difficult to obtain a desired mouth-feeling juicy feeling in the layered wheat puffed food obtained by using the water-in-oil emulsion composition for roll-in.

  The water-in-oil emulsion composition for roll-in of the present invention preferably contains 0.07 to 3.5% by weight of a crystal modifier based on the entire water-in-oil emulsion composition, and 0.08 to 2 More preferably, the content is 5% by weight, and most preferably 0.1 to 1.5% by weight. If it is less than the lower limit, it is difficult to obtain a desired mouth-feeling juicy feeling in the layered wheat expanded food obtained using the water-in-oil emulsion composition for roll-in. If the upper limit is exceeded, the proof resistance is inferior, so that it is difficult to produce a volume or the flavor component may be dissolved out, which is not preferable.

  The average esterification degree of the fatty acid of the sugar ester, polyglycerin fatty acid ester and sorbitan fatty acid ester contained in the water-in-oil emulsion composition for roll-in of the present invention is preferably 30% or more, and 50% or more. Is more preferable. When it is less than the lower limit, it becomes difficult to obtain a desired mouth-feeling juicy feeling in the layered wheat puffed food obtained by using the water-in-oil emulsion composition for roll-in.

  The water-in-oil emulsified composition for roll-in of the present invention comprises one or two selected from oleic acid, linoleic acid, and linolenic acid in the triglyceride constituting the oil phase, wherein two or more of the three constituent fatty acids are selected from oleic acid, linoleic acid, and linolenic acid. It is preferable to contain the triglyceride which becomes 16 to 50 weight%, and it is still more preferable that it is 20 to 40 weight%. When it is less than the lower limit, it becomes difficult to obtain a desired mouth-feeling juicy feeling in the layered wheat puffed food obtained using the water-in-oil emulsion composition for roll-in. When the upper limit is exceeded, the stiffness of the water-in-oil emulsion composition for roll-in becomes weak, and the baked product obtained by kneading into the dough at the time of roll-in to the dough or shrinking the dough The inner layer is clogged or uneven, which is not preferable.

  The water-in-oil emulsion composition for roll-in of the present invention contains 60% by weight or less, preferably 45% by weight or less, and more preferably 35% by weight of fat derived from fats and oils constituting the water-in-oil emulsion composition. The following is preferable. If it exceeds the upper limit, it becomes hard at a low temperature peculiar to fat derived from milk and cracks when the water-in-oil emulsion composition for roll-in is rolled into the dough, and the inner layer of the obtained baked product is It is not preferable because workability is remarkably lost such as non-uniformity and variation in volume. Although a minimum is not specifically limited, Since flavor will become favorable by containing the fat derived from milk, it is preferable to make it contain 2weight% or more in the fats and oils which comprise this water-in-oil emulsion composition.

  The oil content of the water-in-oil emulsion composition for roll-in of the present invention is preferably 70 to 99% by weight, more preferably 80 to 98% by weight, and most preferably 85 to 98% by weight. In the layered wheat puffed food obtained by using the water-in-oil emulsion composition for roll-in, it is difficult to obtain a desired pleasant and juicy feeling. When exceeding an upper limit, since the flavor component contained in a water phase is restrict | limited, it is unpreferable.

  An emulsifier may be added to the water-in-oil emulsion composition of the present invention as necessary. 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 acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid monoglyceride Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, and stearoyl sodium lactate.

  In the present invention, in addition to the above-mentioned raw materials and additives, oil-soluble components such as pigments, antioxidants, and fragrances, and water-soluble components such as salt, saccharides, milk powder, and fermented milk can be used as desired.

  The method for producing the water-in-oil emulsion composition for roll-in of the present invention is not particularly limited. Can be manufactured. The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as pigments, antioxidants, and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.

  The layered puffed flour food of the present invention can be obtained by thinly extending the dough, placing the water-in-oil emulsion composition for roll-in on it, folding it, and extending it thinly again to make a dough and baking it. Specific examples of the layered expanded flour food thus obtained include Danish pastries, croissants, and pies.

  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 the examples, “%” and “part” mean weight basis.

Experimental example 1
20 parts butter, 10 parts soybean hardened oil (increased melting point 50 ° C.), 20 parts palm fractionated cured oil (increased melting point 38 ° C.), 10 parts rapeseed oil hardened (increased melting point 35 ° C.), 30 parts soybean oil, saturated monoglyceride (“ Emulsy MS (Riken Vitamin Co., Ltd.) 0.5 parts, soy lecithin (SLP Paste Sakai Oil Co., Ltd.) 0.3 parts, lauric sugar ester (Ryoto Sugar Ester L-195) Mitsubishi Chemical Foods Co., Ltd. 0.5 parts (made by company) was mixed at 60 ° C. to obtain an oil phase. 1 part of sodium chloride was dissolved in 9 parts of water at 60 ° C. to obtain an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion composition for roll-in with good structure in Experimental Example 1. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 1, (A) = 13.7 and (B) / (A) = 0.03.

Experimental example 2
In Experimental Example 1, the same procedure as in Experimental Example 1 was performed except that 0.5 part of lauric acid sugar ester was replaced with 0.5 part of erucic acid sugar ester ("Ryoto Sugar Ester ER190" manufactured by Mitsubishi Chemical Foods Co., Ltd.). The water-in-oil emulsion composition for roll-in having a good structure of Experimental Example 2 was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 2, (A) = 13.7 and (B) / (A) = 0.05.

Experimental example 3
The same procedure as in Experimental Example 1 was performed except that 0.5 part of lauric acid sugar ester was replaced with 1.0 part of erucic acid octaglycerin ester (“SY Glyster OE-750” manufactured by Sakamoto Pharmaceutical Co., Ltd.) in Experimental Example 1. Thus, a water-in-oil emulsion composition for roll-in having a good structure of Experimental Example 3 was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 3, (A) = 13.7 and (B) / (A) = 0.52.

Experimental Example 4
In Experimental Example 1, 20 parts of butter was changed to 30 parts, 10 parts of soybean hardened oil to 15 parts, 30 parts of soybean oil to 25 parts, 0.5 parts of lauric sugar ester to 1.0 part, Except that 10 parts of oil was omitted, the same procedure as in Experimental Example 1 was carried out to obtain a water-in-oil emulsion composition for roll-in of Experimental Example 4 with good structure. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 4, (A) = 17.2 and (B) / (A) = 0.05.

Experimental Example 5
In Example 1, the roll with good structure of Example 5 was carried out according to Example 1 except that 20 parts of butter, 10 parts of soybean hardened oil were changed to 8 parts, and 30 parts of soybean oil were changed to 22 parts. A water-in-oil emulsion composition for in was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 5, (A) = 10.5 and (B) / (A) = 0.01.

Experimental Example 6
In Experimental Example 1, 10 parts of soybean hardened oil is replaced with 8 parts, 20 parts of palm fractionated hardened oil is replaced with 30 parts, 10 parts of rapeseed cured oil is replaced with 25 parts, 30 parts of soybean oil is replaced with 27 parts, and 20 parts of butter is replaced with 20 parts of butter. Except for the removal, the same procedure as in Experimental Example 1 was carried out to obtain a water-in-oil emulsion composition for roll-in of Experimental Example 6 with good structure. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 1. Regarding the water-in-oil emulsion composition of Experimental Example 6, (A) = 18.1 and (B) / (A) = 0.06.

Experimental Example 7
In Experimental Example 1, according to Experimental Example 1, except that 20 parts of butter was changed to 30 parts, 10 parts of soybean hardened oil to 5 parts, 10 parts of rapeseed oil was changed to 22 parts, and 30 parts of soybean oil was changed to 13 parts. The water-in-oil emulsified composition for roll-in of Experimental Example 7 having a good structure was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Experimental Example 7, (A) = 17.2 and (B) / (A) = 0.02.

Table 1 summarizes the formulations and results of Experimental Examples 1 to 7.

Comparative Experiment Example 1
In Example 1, except for three types of saturated monoglyceride 0.5 part, soy lecithin 0.3 part, and lauric acid sugar ester 0.5 part, the experiment was conducted according to Example 1 and the structure of Comparative Example 1 was good. A water-in-oil emulsion composition for roll-in was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 1, (A) = 13.7.

Comparative Experiment Example 2
In Experimental example 1, it carried out according to Experimental example 1 except having removed only 0.5 parts of lauric acid sugar ester, and the water-in-oil type emulsion composition for roll-in of comparative experimental example 2 with good structure was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 2, (A) = 13.7 and (B) / (A) = 1.03.

Comparative Experiment Example 3
In Experimental Example 1, except 10 parts of soybean hardened oil (increased melting point 50 ° C.) and 10 parts of rapeseed oil (increased melting point 35 ° C.), the raw material fats and oils were 20 parts butter 30 parts and palm fractionated oil 20 parts 34 parts. In this example, 30 parts of soybean oil was replaced with 26 parts, and except that 0.5 part of lauric sugar ester was removed, the same procedure as in Experimental Example 1 was performed, and the water-in-oil emulsification for roll-in in Comparative Experimental Example 3 was good. A composition was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 31 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 3, (A) = 0.

Comparative Experiment Example 4
Experiment 1 was carried out in the same manner as in Experiment 1 except that 0.5 part of lauric acid sugar ester was replaced with 0.5 part of stearic acid sugar ester ("Ryoto Sugar Ester S170" manufactured by Mitsubishi Chemical Foods Co., Ltd.). A water-in-oil emulsified composition for roll-in with a good structure of Comparative Experimental Example 4 was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 4, (A) = 13.7 and (B) / (A) = 1.07.

Comparative Experiment Example 5
In Experimental Example 1, except that 0.5 part of lauric acid sugar ester was replaced with 0.03 part, the water-in-oil emulsion composition for roll-in with a good structure of Comparative Experimental Example 5 was carried out according to Experimental Example 1. Obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 5, (A) = 13.7 and (B) / (A) = 0.77.

Comparative Experiment Example 6
In Experimental Example 1, except that 20 parts of butter was changed to 70 parts, 10 parts of soybean hardened oil to 15 parts, 10 parts of rapeseed oil was replaced with 5 parts, and 20 parts of palm fractionated oil and 20 parts of soybean oil were removed. It carried out according to Experimental Example 1 and obtained the water-in-oil emulsion composition for roll-in of Comparative Experimental Example 6 with good structure. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 36 ° C. These are summarized in Table 2. Regarding the water-in-oil emulsion composition of Comparative Experimental Example 6, (A) = 14.8 and (B) / (A) = 0.95.

Table 2 summarizes the formulations and results of Comparative Experimental Example 1 to Comparative Experimental Example 6.

Next, using a water-in-oil emulsified composition for roll-in, the croissant was fired under the composition shown in Table 3 and the production conditions shown in Table 4, workability during roll-in, oil exudation in the proofer, The inner layer, volume, flavor, and juiciness were evaluated.

Example 1
In the composition of Example 1 in Table 3, raw materials other than the water-in-oil emulsion composition for roll-in of Experimental Example 1 were kneaded and fermented in a chamber at 28 ° C. and 75% humidity for 60 minutes, and then −18 Retard was taken for 60 minutes in a freezer at 0 ° C. The water-in-oil emulsion composition for roll-in of Experimental Example 1 was folded, and then folded in three with a reverse sheeter, then retarded for 60 minutes with a freezer at -7 ° C, and then folded in three with a reverse sheeter. And then retarded for 45 minutes in a freezer at -7 ° C. Then, the dough thickness was extended to 4 mm using a reverse sheeter, 55 g was formed, fermented in a chamber at 36 ° C. and 75% humidity for 60 minutes, and then baked in an oven at 210 ° C. for 17 minutes. Got. As the evaluation, the workability at the time of roll-in was good, the oil did not ooze out in the proofer, and it was a fired product with a good inner layer and volume. The results are summarized in Table 5.

Examples 2 to 7 and Comparative Examples 1 to 6
In the formulations of Examples 2 to 6 and Comparative Examples 1 to 6 in Table 3, the same treatment as in Example 1 was performed. For evaluation, Examples 2 to 7 and Comparative Example 1, Comparative Example 2, Comparative Example 4, and Comparative Example 5 have good workability at the time of roll-in, good without oil exudation at the proofer, and good. Although the inner layer was a fired product with a volume, in Comparative Example 3, the oil exuded with a proofer and the volume of the fired product was inferior and poor. In Comparative Example 6, cracks were observed at the time of roll-in, and the inner layer of the fired product was non-uniform and the volume was uneven, which was poor. These results are summarized in Table 5.

Table 6 shows the results of tasting the croissants of Examples 1 to 7, Comparative Example 1, Comparative Example 2, Comparative Example 4, and Comparative Example 5 one day after baking and evaluating the flavor and juicy feeling. In Examples 1 and 2, a good flavor and a very good juicy feeling were obtained. In Example 3, a good flavor and a fairly good juicy feeling were obtained. In Examples 4 and 5, the taste was very good. Good flavor and juicy feeling were obtained. Example 6 gave a fairly good flavor and a very good juicy feeling, and Example 7 gave a very good flavor and a good juicy feeling. In general, Examples 1 to 7 were excellent in a juicy feeling. On the other hand, in Comparative Example 1, Comparative Example 2, Comparative Example 4, and Comparative Example 5, although the flavor was good, the juicy feeling was poor and poor.

  The present invention relates to a water-in-oil emulsion composition for roll-in, and more particularly, to a roll-in water-in-oil emulsion composition suitable for producing layered puffed flour foods such as pies and Danish pastries, and the use thereof The present invention relates to a layered puffed flour food.

Claims (7)

The melting point of the oil phase constituting the water-in-oil emulsion composition is in the range of 33 to 40 ° C., and the oil and fat raw material of the oil phase is rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, Vegetable oils such as safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, palm oil, palm kernel oil and animal fats such as milk fat, beef fat, lard, fish oil, whale oil Of mixed oils or processed oils and fats obtained by curing, fractionation and transesterification thereof, and SFC of oily raw materials in oil phase is 30 to 70 at 10 ° C, 10 to 45 at 20 ° C, and 2 to 25 at 30 ° C. Yes, after putting the fat / oil raw material at 60 ° C. for 60 minutes, the SFC after moving to 25 ° C. and 60 minutes later is selected from the group consisting of (A), sugar ester, polyglycerin fatty acid ester and sorbitan fatty acid ester In , 25 wt% or more lauric acid of the total fatty acids constituting, one or containing, and an average degree of esterification was contained crystal modifier is 30% or more fat material selected from erucic acid 60 After placing at 60 ° C. for 60 minutes, when it is transferred to 25 ° C. and SFC after 60 minutes is (B), it contains a crystal modifier that satisfies (A) ≧ 5 and (B) / (A) ≦ 0.75 A water-in-oil emulsion composition for roll-in. The water-in-oil emulsion composition for roll-in of Claim 1 whose oil content of a water-in-oil emulsion composition is 70 to 99 weight% . The crystal modifier is one or more selected from the group consisting of sugar ester, polyglycerin fatty acid ester and sorbitan fatty acid ester, and 35% by weight or more of the total fatty acid constituting one or two selected from lauric acid and erucic acid The water-in-oil emulsion composition for roll-in according to claim 1 , comprising seeds and having an average degree of esterification of 30% or more . The water-in-oil emulsion composition for roll-in according to claim 1, comprising 0.07 to 3.5% by weight of a crystal modifier based on the whole water-in-oil emulsion composition. 2. The triglyceride constituting the oil phase contains 16 to 50% by weight of triglyceride consisting of one or two selected from oleic acid, linoleic acid, and linolenic acid among two of the three constituent fatty acids. The water-in-oil type emulsion composition for roll-ins of any one of thru | or 4 . The water-in-oil emulsion composition for roll-in according to any one of claims 1 to 5 , wherein the fat derived from the raw oil-and-fat milk constituting the water-in-oil emulsion composition is 60% by weight or less. . A layered puffed flour food product comprising the water-in-oil emulsion composition for roll-in according to any one of claims 1 to 6 .