JP6536010B2 - Water-in-oil emulsified composition for improving the texture of folded pie - Google Patents

Description

The present invention relates to the improvement of the texture of a folded pie.

Among baked goods, pies are widely preferred because of their crispy texture and fragrant taste. As a method of producing a pie, a folding pie method in which plastic fats and oils are wrapped in wheat flour dough, and the work of repeating folding and spreading is repeated, and all raw materials are mixed at once or water is added after combining flour and plastic fats and oils. In addition, there can be exemplified a kneading pie manufacturing method in which a dough in a state in which plastic fats and oils are dispersed is spread and formed, and a kneading pie manufacturing method in which a kneading pie is further folded in multiple layers, spreading, and forming. Among these, the pie obtained by the "folded pie" process is folded in the direction perpendicular to the layer eyes and becomes large flaky in the mouth. While this contributes to the distinctive texture, it may be easy to spill out on the floor.

According to Patent Document 1, by using a fat and oil composition for roll-in blended with pregelatinized starch, pastry food such as pie which is hard to fall off when eaten can be obtained, but a small-sized, low-water-folded pie The application may not be sufficient. According to Patent Documents 2 and 3, by mixing oxidized starch with a water-in-plastic type oil-in-oil emulsion, it is possible to obtain "boiled pies" or "bent-and-folded pies" having good mouth melting and crispy texture. However, the specific effect of "folded pie" in which fats and oils are continuously present in a uniform layer is neither disclosed nor suggested. Although patent documents 4 and 5 are applications which make a subject of a pie which is hard to be damaged, a solution means is based on a manufacturing method of a kneading pie and a kneading pie in each case.

Japanese Patent Application Laid-Open No. 2002-101810 JP, 2009-207444, A International Publication WO2008 / 029672 Brochure Unexamined-Japanese-Patent No. 2007-252202 JP, 2009-240259, A

The object of the present invention is to provide a product which is a good folded pie with a texture, in particular loosening of the bite and melting of the mouth and through the throat, which is particularly compact and resistant to flow.

Among small size pies (small bite size) products are easy to pinch and eat without spilling, but they are the preferred form for consumers, but they have a large surface area and will be damaged if they are vibrated during transportation etc. It may be easier. The debris generated by breakage is incompatible with the recent consumer-oriented desire for higher quality. Further, in recent years, distribution conditions have become increasingly severe, such as an increase in transport distance due to concentration of manufacturing and distribution bases, and a request for extension of the shelf life.

In order to impart resistance to breakage, it is generally effective to reduce the amount of oil (folded fat and oil), but by merely reducing it, the texture (mouth melting) and floating may deteriorate. There is also a method of increasing the strength by increasing the ratio of glutinous flour, that is, the amount of gluten, but it may result in a hard, poor melting in the mouth. Furthermore, since the type of pie with a long shelf life (from several months to about 1 year) has less moisture, it may be perceived as if it were eating paper, as if flakes at the time of chewing, and the texture may become strong. is there.

The present inventors diligently studied for the above-mentioned problems, but it was difficult to simultaneously achieve flow resistance and improvement in texture with a folded pie of a specific shape (small size). However, while conducting further investigations, the use of a water-in-oil type emulsion composition containing oxidized starch in a folded pie has a texture-improving effect, and by using this, it is also possible to vibrate the folded pie with a specific shape. And found that it is difficult to be damaged, and completed the present invention.

That is, the present invention
(1) A water-in-oil emulsion composition for improving the texture of a folded pie, comprising oxidized starch,
(2) The water-in-oil emulsified composition according to (1), wherein the content of oxidized starch is 0.1 to 10% by weight.
(3) A method for producing folded pie dough, which comprises wrapping the water-in-oil emulsion composition according to any one of (1) to (2) in flour, spreading it, and laminating it;
(4) A folded pie obtained by firing the folded pie dough according to (3),
(5) The folded pie according to (4), wherein the water content is 5% by weight or less,
(6) The folded pie according to any one of (4) to (5), characterized in that the minor axis of the surface parallel to the layer is 10 to 50 mm and has a flow resistance.
(7) A method for improving the texture of a flow-resistant folded pie characterized by using the water-in-oil emulsion composition according to any one of (1) to (2).

According to the present invention, it is possible to provide a foldable pie or pie confection that is easy to eat and has a long shelf life with a good texture of loosening while having small size and distribution resistance.

Hereinafter, the present invention will be specifically described.

(Oxidized starch)
The water-in-oil emulsion composition of the present invention is blended with oxidized starch for food use. Oxidized starch is produced by oxidizing starch such as corn and potato with an oxidizing agent such as hypochlorite. The oxidized starch is added to and dispersed in a previously melted oil phase or aqueous phase, and the mixture is stirred and emulsified to produce a water-in-oil emulsion composition. The content of oxidized starch is preferably 0.1 to 10% by weight, more preferably 0.1 to 7% by weight in the water-in-oil type emulsion composition, and if it is too small, the improvement effect is small, and if too large The floating may be poor and the texture may be impaired.

(Fat and oil)
As the oil and fat in the water-in-oil type emulsion composition, any conventionally known oil and fat combination for in-folding can be used as long as it has appropriate plasticity and spreadability at the working temperature. Moreover, 50 to 99 weight% is illustrated as an oil component in an emulsion composition, and when less than this, it may become difficult to obtain the emulsion composition of a water-in-oil type. Raw materials and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, soy sauce, etc. Examples are animal and vegetable fats and oils and processed fats and oils such as hydrogenated oils, fractionated oils and transesterified oils.

(emulsifier)
Any of the conventionally known emulsifiers can be appropriately used in the water-in-oil emulsion composition, and specifically, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid Examples include various organic acid monoglycerides such as monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride and the like. In addition to the above, commonly used raw materials such as sodium chloride, powdered milk, saccharides, flavoring agents, flavors and pigments can be appropriately blended within the range that does not impair the effects of the present invention.

(moisture)
In the present invention, the water content in the water-in-oil emulsion composition is suitably 1 to 30% by weight, more preferably 1 to 25% by weight. If the water content is too high, the heat loss at the time of firing may be poor, the floating of the layer may be deteriorated, and the texture may be impaired.

(Method for producing water-in-oil emulsion composition)
The water-in-oil emulsion composition of the present invention can be produced by a known method. For example, after stirring and emulsifying an oil phase and an aqueous phase which have been adjusted to 40 to 70 ° C. with a propeller or homomixer, etc., they can be cooled and plasticized using a conventionally known mixer such as a votator or a combinator. Can. These can also be formed into a sheet and used.

(Folded pie)
The following method can be illustrated as a manufacturing method of a folding pie. First, the water-in-oil emulsion composition is wrapped in flour dough of a mixture (wheat flour and water as essential components), and the work of folding and spreading the water-in-oil emulsion composition is repeated and laminated to obtain folded pie dough. The dough is appropriately spread and formed as needed, and baked in an oven or the like to obtain folded pies and confectionery. Various types of fillings and centers can be wrapped and baked, and examples of the use include various types of chocolates, creams, jams, dried fruits, nuts, and nut pastes. It is also possible to make a composite confection made by coating or contacting chocolates after baking. The number of layers (the number of folds) is not particularly limited, but preferably 8 to 1,024 layers, more preferably 8 to 256 layers, to obtain a fold pie having appropriate floating and texture. Further, according to the present invention, even if it is a folded pie having a moisture content of 5% by weight or less, particularly 1 to 3% by weight, for example, several months to 12 months, the undesirable texture like paper is suppressed. can do. In addition, it is a size that can be eaten with a bite to a few mouths, and it is a folded pie that is turned in the direction perpendicular to the layer eyes, specifically 10 to 50 mm in the minor axis of the plane parallel to the layer, more preferably thickness Even in the case of a small-sized folded pie having a shape (floating in the direction perpendicular to the layer) of about 10 to 30 mm, a product is obtained in which the amount of damage caused by collisions between the pies and the packaging material is suppressed.

(Tolerance of distribution)
In the present invention, "having distribution resistance" means that it is difficult to be damaged even by vibration in the distribution or sales process, but specifically, for example, it passes the "damage test" which is an accelerated test described in the examples. Refers to the

The present invention will be described in more detail with reference to the following Examples and Comparative Examples. In the following description,% and parts mean by weight unless otherwise noted.

(Preparation of a water-in-oil emulsion composition)
A fat mixture was prepared with 45 parts of transesterified oil of palm oil (melting point 45 ° C.), 30 parts of transesterified oil of palm oil and palm kernel oil (melting point 32 ° C.), and 25 parts of rapeseed oil. Using this, all the raw materials were added and mixed according to the composition of Table 1, and the mixture was quenched and mixed by a combinator to obtain a water-in-oil type emulsion composition. As the oxidized starch, “Se-on” (trade name, manufactured by Oji Cornstarch Co., Ltd.) was used.

(Preparation of flour dough)
70 parts of strong powder, 30 parts of weak powder, 1 part of salt, 7 parts of commercially available shortening (trade name: Pampas Cotton, manufactured by Fuji Oil Co., Ltd.) and 53 parts of water were mixed, divided and retarded (5 ° C., 15 to 15 20 hours).

(Preparation of folded pie)
100 parts of flour dough is spread with a sheeter, and 30 parts of each of the emulsion compositions of the Examples and Comparative Examples are wrapped and folded once with a dough thickness of 5 mm, followed by four folds once with a dough thickness of 7-8 mm and a retarder ( After resting for 30 minutes at −7 to −8 ° C., tri-folding was performed twice (total 108 layers). After resting for 30 minutes in the retarder, it was stretched to a gauge pressure of 2.2 mm (a fabric thickness of about 2.5 mm) and cut into a 33 mm × 33 mm square. This was placed on a baking sheet, and two pickets were placed with a knife, and a mist was blown and baked in an oven (upper heat 180 ° C./lower heat 170 ° C., 20 minutes → dry baked 100 ° C., 10 minutes). In addition, the folded pie after firing had a size (plane parallel to the layer) of about 28 mm × 28 mm and a thickness (vertical direction of the layer) of about 16 mm.

The obtained folded pies were subjected to sensory evaluation for texture. Based on the following criteria on the basis of the comparative example 1 (control area), it was judged by discussion of seven panelers. All made ◎ and ○ passed.
(Food texture of bite)
:: In particular, easily loosened finely ○: Compared to Comparative Example 1, easily loosened finely due to wrinkles Δ: Flaky similar to Comparative Example 1 ×: Particularly large flaked (mouth melt, over throat)
:: particularly good :: good in both mouth melting and good over throat compared to Comparative Example 1 :: good in texture similar to Comparative Example 1 x: Paper-like texture is remarkable , Which is judged to be undesirable

(Damage test)
Put 12g of each of the above-mentioned folded pies in a circular plastic container with a lid (diameter 9.2 cm, height 5.7 cm) and place it in a shaking incubator (type name: SHAKING BATH SB-20, manufactured by Iuchi), Vibration was applied (speed: 163 rpm, 5 minutes). The weight of the debris collected at the bottom of the container was measured, and the ratio to the weight before vibration was calculated as the breakage rate (% by weight). The damage rate was 15% or less.

(result)
A folded pie produced using a water-in-oil emulsion composition containing oxidized starch has been confirmed to be resistant to breakage due to loosening of bites, good mouth melting and good throat, and vibration. The

(Table 1) Formulation of water-in-oil type emulsified composition (unit: part) and evaluation result of folded pie

Claims (3)

A water-in-oil emulsion composition for improving the texture of a folded pie, wherein the content of oxidized starch is 0.1 to 7% by weight . A method for producing a folded pie dough, comprising: wrapping the water-in-oil emulsion composition according to claim 1 in flour, spreading it, and laminating it. A method for producing a folded pie, which is obtained by wrapping a water-in-oil type emulsified composition according to claim 1 with flour, spreading it, laminating it, laminating it and firing it, and having a water content of 5% by weight or less .