JPH06165632A - Emulsion oil and fat composition for puff and its production - Google Patents

Abstract

PURPOSE:To obtain a puff composition consisting of an oil phase and a water phase having a specific pH value and capable of providing the puff having good texture and flavor in stable shape. CONSTITUTION:60-90% (based on total weight of the composition) oil phase consisting of an edible oil and fat and an emulsifier is mixed and emulsified with water phase obtained by adding 0.5-5% alkali casein and an alkaline composed phosphate to water and then adding an acidic phosphate thereto so that pH of the water phase may be 5.2-5.9 and further, the mixture is rapidly cooled and blended to provide the objective composition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified oil / fat composition for a cream puff of the outer skin portion of a cream candy containing cream puffs and a method for producing the same.

[0002]

2. Description of the Related Art It is generally known that by adding alkali casein (and phosphate) to an emulsified oil / fat composition used for the production of shoehide, it is possible to obtain shoehide having a stable shape and good quality. However, addition of only alkali casein (and phosphate) deteriorates the burn color and texture (crispness) of the shoe skin, and it is difficult to obtain the shoe skin that is sufficiently satisfactory in appearance and quality.

In order to solve such drawbacks, for example, a method of adding an oxycarboxylic acid (or a salt thereof) and a saccharide of at least a disaccharide to a shoe chow (Japanese Patent Application Laid-Open No. 2-9333) or an oil and fat composition for a shoe chow L-. There is a method of adding ascorbic acid (JP-A-62-244344). However, in each case, the obtained husks had a dark burn color, and the texture, especially the crispness, was insufficient.

[0004]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention As a result of intensive studies, the inventors of the present invention have found that the present invention has a stable shape and is excellent in burnt color, texture and flavor. It has arrived.

[0005]

According to the present invention, the pH of the aqueous phase of the emulsified oil / fat composition comprising an oil phase and an aqueous phase is 5.2 to 5.9.
Is an emulsified composition which is an edible oil and fat, and an emulsifying oil phase and an aqueous phase are mixed and emulsified, and in a method for producing an emulsified oil and fat composition which is further rapidly mixed, an alkaline casein and an alkaline condensed phosphate are added to the aqueous phase. Is added to dissolve alkali casein well, and then acidic phosphate is added so that the pH of the aqueous phase becomes 5.2 to 5.9.

The fats and oils used in the oil phase of the present invention are the fats and oils used for ordinary shoe skins, and those having a melting point of 25 to 45 ° C. are suitable. The amount of the oil phase is not particularly limited, but is usually 60 to 90% based on the total weight of the emulsified oil and fat composition.
use. Examples of the emulsifier added to the oil phase include glycerin mono- or di-fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin, etc. One or more of these may be used in an amount of 0.1% by weight of the total composition.
Use ~ 1.5%.

Alkaline casein added to the aqueous phase is mainly sodium caseinate in an amount of 0.5 to 5 of the total weight of the composition.
Use about%. The dissolution aid (for example, phosphate) is used to completely dissolve the alkali casein, and the pH of a general emulsion oil / fat composition for cream puff is 6 or more. As the alkaline casein dissolution aid used in the present invention, alkaline condensed phosphates and orthophosphates are suitable.

The acid phosphate of the acidifying agent used for lowering the pH of the aqueous phase in the present invention is an orthophosphate or a condensed phosphate, such as sodium dihydrogenphosphate,
Acidic sodium pyrophosphate, sodium ultraphosphate, etc. can be mentioned, and these 1 type (s) or 2 or more types are used. The acidic phosphate is added so that the pH of the aqueous phase becomes 5.2 to 5.9, but the addition amount varies depending on the alkalinity of the aqueous phase containing alkali casein and its dissolution aid. p
When it is less than H5.2, alkali casein is precipitated and the gas envelope property of the casein film is lost, so that the volume (volume) of the shoe skin is reduced and the mouthfeel is also deteriorated. on the other hand,
When the pH exceeds 5.9, it is clear that the baking color becomes darker and the texture and flavor tend to deteriorate. pH of 5.2-5.9
However, if the salt concentration of the aqueous phase becomes excessively high, the volume of the husks tends to decrease, and a salty taste tends to occur.

To produce the emulsified oil and fat composition of the present invention,
The emulsified oil and fat can be produced by a usual method and apparatus.

[0010]

【Example】

Example 1 Sodium caseinate (1.5%) was added to water (12.0% by weight (hereinafter simply referred to as "%"), sodium pyrophosphate (0.4%) was added thereto, and the mixture was heated and dissolved. In 2 this is abbreviated as "phosphorus 2 water") 0.4%
(Dissolved by heating with 3.5% water) and added to adjust the pH to 5.6.
9 aqueous phases were obtained. Heated and melted oil (40% palm oil,
Beef tallow 30%, lard 20%, rapeseed oil 10%) 81.5
%, Glycerin monooleate 0.2%, propylene glycol monostearate 0.1%, soy lecithin 0.
An oil phase and a water phase in which 4% were mixed and dissolved were mixed and emulsified, rapidly cooled and kneaded to obtain an emulsified oil and fat composition for shoe skins. A shoe skin was produced using this emulsified oil and fat composition. The dough composition is shown in Table 1.

[0011]

[Table 1]

After the water in Table 1 and the emulsified oil composition obtained above were combined and boiled, soft flour and strong flour were added and mixed with a 5-coat mixer for 1 minute at medium speed. About 650g of egg
Was added in 2 to 3 times and mixed at a high speed for 1 minute and a medium speed for 2 minutes, and then ammonium carbonate and sodium hydrogen carbonate were added and further mixed at a medium speed for 1 minute and 30 seconds. The hardness of the dough was adjusted with the remaining eggs. The obtained dough is about 18
Each g was squeezed out to a top plate and baked at 210 to 220 ° C.
The burned color, texture (crispness), flavor, and shape of the obtained shoe skin were all good, and the volume was 156 ml. The volume is measured by the rapeseed substitution method and is an average value of 10 pieces. Table 2 shows the addition amount of the acidifying agent for Examples 1 to 6 and Comparative Examples 1 to 3, the pH of the emulsified oil and fat composition, the burning color, texture, flavor, shape, and volume of the husks after firing. It was The evaluation was made as light to light pale O, dark X, good texture O, bad X, flavor umami O, tasteless to sour X, and good to slightly flat O and flat X in shape.

[0013]

[Table 2]

Examples 2 to 6 and Comparative Examples 1 to 3 Example 1 differs from Example 1 in the type and addition amount of sodium dihydrogen phosphate (acidifying agent), but the other formulation and manufacturing method are the same as in Example 1. Is. The method of making shoehide is the same. In Example 2, the acidifying agent is the same as in Example 1 and the addition amount is 0.8%. Examples 3 to 4 are examples in which sodium ultraphosphate is used as the acidifying agent (abbreviated as "ultra" in Table 2), and the addition amount is 0.1% in Example 3 and 0.25 in Example 4. %. Examples 5 to 6 and Comparative Example 1 are examples using sodium acid pyrophosphate as an acidifying agent (Table 2
Is abbreviated as “acidic pyro”), and the addition amount is 0.2% in Example 5, 0.5% in Example 6, and 0.1% in Comparative Example 1.
Is. Comparative Example 2 is an example in which 0.2% of lactic acid was added as an acidifying agent. In Comparative Example 3, no acidifying agent was added and only 3.5% of water for dissolution was added.

According to the above results, the pH of the aqueous phase at which the color of the husk is lightly burned, and the texture (crispy) and the flavor are improved is 5.
2 to 5.9, especially sodium ultraphosphate gives good results even with a small addition amount, and is an excellent acidifying agent. With the addition of sodium ultraphosphate or sodium acid pyrophosphate, the addition of sodium phosphate preserves the dough. The shape was improved, and the fabric tended to be less likely to drip. When sodium dihydrogen phosphate was added, the waist of the shoe cloth was slightly weakened, and the shoe skin tended to be flattened. Addition of lactic acid is not preferable as an acidifying agent because casein in the aqueous phase precipitates, the volume of the husks does not appear, the browning color tends to be a little, and the sourness appears (the pH is difficult to adjust). The pH when the acidifying agent was not added was as high as 6.37,
The baking color was dark, the crispness was bad, the flavor was not umami (near tasteless), and the shape was flat, which was inferior to the examples of the present invention.

[0016]

INDUSTRIAL APPLICABILITY The present invention is characterized by the aqueous phase of the emulsified oil and fat composition for shoehide, and after the addition of alkali casein and alkaline condensed phosphate, the pH of the aqueous phase is adjusted to 5.2.
It is adjusted to 5.9, and acidic phosphate is used as an acidifying agent for lowering pH. By using this emulsified oil / fat composition to produce a shoehide, the shape can be made stable and good, the burnt color does not become dark, the texture and flavor are good, and the appearance and quality are unprecedented. You can now get a shoehide.

Claims (2)

[Claims] 1. An emulsified oil / fat composition for shoe skins, wherein the pH of the aqueous phase of the emulsified oil / fat composition consisting of an oil phase and an aqueous phase is 5.2 to 5.9. 2. In a method for producing an emulsified oil / fat composition in which an oil phase comprising an edible oil / fat and an emulsifier and an aqueous phase are mixed and emulsified and then rapidly mixed, an alkaline casein and an alkaline condensed phosphate are added to the aqueous phase. After that, the pH of the aqueous phase is 5.2 to
A method for producing an emulsified oil-and-fat composition for shoe skins, which comprises adding an acidic phosphate so as to give 5.9. 2. The shoe skin, wherein the acidic phosphate according to claim 1 is one or more compounds selected from the group consisting of sodium dihydrogen phosphate, sodium acid pyrophosphate and sodium ultraphosphate. For producing an emulsified oil / fat composition for use.