JPH107911A - Emulsified oil and fat composition for chou and chou case using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsified oil and fat compsn. for a chou which makes it possible to obtain a thin skin, spherical chou case without a special production equipment by using an emulsified oil and fat compsn. comprising particular compd. contained in an oil phase portion and an aq. phase portion. SOLUTION: This emulsified oil and fat compsn. for a chou comprises an oil phase portion and an aq. phase portion, wherein the oil phase portion contains calcium stearoyllactate and the aq. phase portion contains sodium caseinate. Pref., the calcium stearoyllactate content is 0.4 to 1.8wt.% based on the whole compsn., and the sodium caseinate content is 1.0 to 4.5wt.% based on the whole compsn. Still pref. is a chou case using this emulsified oil and fat compsn. for a chou.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified fat / oil composition for shoes capable of obtaining a spherical shoe case having almost no cracks in the skin without using special equipment, and a shoe case using the same. .

[0002]

2. Description of the Related Art Generally, shoe cases which are widely marketed are so-called cabbage-type shoe cases having a thick cortex and a lot of cracks on the surface. Be recognized. On the other hand, in contrast to a general shoe case, a spherical specially shaped shoe case having a thin cortex and hardly cracking on the surface is commercially available in some cases and has been well received.

As a means for obtaining such a shoe case having a thin skin and a small crack on the skin, a method of spraying a large amount of water vapor on the dough during baking of the dough, and then covering the dough with a lid and a device therefor (JP-A-4-53442). Japanese Patent Application Laid-Open No. 4-53440 proposes a method in which the above equipment is used, and a filling is filled within 20 seconds immediately after baking so that the cortex is soft and smooth.

[0004] However, the above-mentioned Japanese Patent Application Laid-Open No. Hei 4-5344 has been disclosed.
No. 2, JP-A-4-53440,
Since capital investment is required, and the equipment is difficult to be used for other purposes, there is a problem that the cost of the product tends to be high.

Accordingly, an object of the present invention is to provide an emulsified fat / oil composition for shoes and a shoe case using the same, which makes it possible to obtain a thin skinned and spherical shoe case without the need for introducing special production equipment. Is to provide.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that an emulsified oil / fat composition containing a specific compound in each of an oil phase portion and an aqueous phase portion can achieve the above object. did.

The present invention has been made based on the above findings. In an emulsified fat and oil composition for shoes comprising an oil phase and an aqueous phase, the oil phase contains calcium stearoyl lactate, and the aqueous phase contains It is intended to provide an emulsified fat / oil composition for shoes characterized by containing sodium caseinate.

The present invention also provides a case using the above emulsified fat or oil composition for a shoe.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION First, the emulsified fat / oil composition for shoes of the present invention will be described in detail. The emulsified fat composition for shoes of the present invention comprises an oil phase and an aqueous phase, wherein the oil phase contains calcium stearoyl lactate (hereinafter referred to as “CSL”), and the aqueous phase contains sodium caseinate. It is characterized by doing.

The content of the above CSL is preferably 0.4 to 1.8% by weight (hereinafter, simply referred to as "%"), more preferably 0.6 to 1.0%, and still more preferably the whole composition. Is 0.7 to 0.9%. When the content is less than 0.4%, smooth physical properties and sufficient expansion of the shoe cloth, which are essential conditions for making the skin thinner and reducing cracks, cannot be expected. May not be obtained. On the other hand, if it exceeds 1.8%, the upper limit of the content of CSL prescribed by laws and regulations (0.4% vs. shoe leather product) when the present fat and oil composition is used within a general compounding range
May be exceeded, which is not preferable.

The content of the above-mentioned sodium caseinate is preferably 1.0 to 4.5%, more preferably 1.5 to 4.0%, further preferably 2.0 to 4.0% in the whole composition.
3.0%. When the content is less than 1.0%, not only the emulsified state of the shoe dough is deteriorated, but also the egg absorption required at the time of producing the shoe dough is inferior and the product volume may be inferior. On the other hand, if the content exceeds 4.5%, the dough is hardened, and when the shoe dough swells during firing, cracks may be generated on the surface or the texture may be unfavorably deteriorated.

An edible oil and fat is used in the oil phase of the oil and fat emulsified composition for shoe of the present invention. As the edible oil and fat, oils and fats generally used for edible use can be used. Vegetable oils such as rapeseed oil, corn oil, soybean oil, rice oil and palm oil, animal fats and oils such as tallow, lard and fish oil, or processed fats and the like obtained by hydrogenating or transesterifying them. Can be These edible oils and fats can be used alone or in combination. The edible oil / fat preferably has a melting point of 25 to 45 ° C.

The edible oil / fat is preferably used in an amount of 45 to 9 in the case of a water-in-oil type emulsified state in the whole composition.
5%, more preferably 50 to 85%, and preferably 45 to 80% in the case of an oil-in-water emulsified state.
%, More preferably 50 to 70%.

Further, an emulsifier can be used in the oil / fat emulsified composition for shoes of the present invention, and the emulsifier can be added to one or both of the oil phase portion and the aqueous phase portion. The emulsifier may be any as long as it can be used as a food additive, for example, glycerin fatty acid ester, sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester,
Examples thereof include sorbitan fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, and organic acid monoglycerides. One or more of these emulsifiers can be used.

[0015] The amount of the emulsifier used is preferably 0.02 to 2.5%, more preferably 0.5 to 2.5% of the total composition.
2.0%.

In the oil phase, an antioxidant and other lipophilic components can be used.

The amount of water used in the aqueous phase in the oil / fat emulsion composition for shoes of the present invention is preferably 5 to 55%, more preferably 15 to 50% by weight of the whole composition.
It is.

In the aqueous phase, a phosphate or an alkali salt can be used, and the phosphate and the alkali salt are added for the purpose of improving the solubility of the sodium caseinate.

Further, salt, powdered milk, fragrance and coloring agent can be added to the oil phase portion or the aqueous phase portion, similarly to general margarine. The addition amount of these is optional, but generally 0.05 to 4.0%, preferably 0.3 to 2.0% of the total composition is suitable.

The emulsified fat composition for shoes of the present invention can be produced, for example, as follows. That is, CSL and other lipophilic components are added to the edible oil / fat that has been dissolved by heating to form an oil phase. On the other hand, aqueous case is prepared by adding sodium caseinate and other hydrophilic components to water. Also,
An emulsifier is added to one or both of the oil phase part and the water phase part depending on its solubility. When forming a water-in-oil emulsified fat composition, while stirring the oil phase,
The aqueous phase is added and emulsified. On the other hand, when forming the oil-in-water emulsified oil / fat composition, the oil phase is added and emulsified while stirring the aqueous phase. Then, the mixture is rapidly cooled and mixed to obtain a plasticized emulsified fat / oil composition for shoes of the present invention.

The emulsified fat / oil composition for shoes of the present invention is preferably a water-in-oil type emulsified fat / oil composition in terms of scattering of moisture from the surface and occurrence of mold and the like.

Next, the shoe case of the present invention will be described in detail. The shoe case of the present invention is characterized by using the above-mentioned emulsified fat composition for shoes of the present invention described above.

The composition of the shoe case of the present invention is not particularly limited, but the emulsified fat or oil composition for shoe is 50 to 150 parts by weight, preferably 70 to 100 parts by weight, based on 100 parts by weight of flour. 200 to 30 water
0 parts by weight, preferably 220-270 parts by weight, 1 whole egg
A composition comprising 00 to 300 parts by weight, preferably 150 to 240 parts by weight is desirable. Here, in the composition of the shoe case of the present invention, if the emulsified fat composition for shoes is less than 50 parts by weight, the swelling of the shoe case becomes insufficient, which is not preferable. If it exceeds 150 parts by weight, the texture and flavor are increased. Is not preferred because of the tendency to deteriorate.

The shoe case of the present invention may further contain an expanding agent such as ammonium bicarbonate and sodium bicarbonate in addition to the above-mentioned components. Etc. can also be used appropriately.

The shoe case of the present invention can be manufactured, for example, as follows. That is, the emulsified fat or oil composition for shoes of the present invention is heated and boiled together with water, kneaded by adding flour thereto, and then into a gelatinized state suitable for forming shoe skins like general shoe skins. , Add the eggs in several batches while mixing, emulsify the shoe dough sufficiently, and if necessary add the swelling agent, coloring agent, flavoring agent, preservative, etc., and then add the liquid egg and harden. Adjust the length to get the dough. The shoe cloth obtained is squeezed and baked in an oven or the like to obtain a shoe case of the present invention.

[0026]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited to these Examples.

Example 1 80% by weight of palm oil, 0.5% by weight of monoglyceride, and 0.05% by weight of lecithin were melted by heating and added to CSL.
0.8 wt% was added, and the mixture was heated and melted to obtain an oily liquid. Next, 2.8% by weight of sodium caseinate, 0.2 of phosphate
A weight% and 0.8% by weight of common salt were added and dispersed in 14.85% by weight of water, and heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Example 2 40% by weight of fish oil, 40% by weight of lard, monoglyceride 0.1%
5% by weight and lecithin 0.05% by weight are heated and melted,
To this was added 0.6% by weight of CSL, and the mixture was heated and melted to obtain an oily liquid. Next, 2.0% by weight of sodium caseinate, 0.2% by weight of phosphate, and 0.8% by weight of sodium chloride were added to water 15.
The dispersion was added to 85% by weight and heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Example 3 74% by weight of lard, 6% by weight of lard, 0.5 of monoglyceride
% By weight and 0.05% by weight of lecithin were heated and melted, and 1.0% by weight of CSL was added thereto, followed by heating and melting to obtain an oily liquid. Next, 4.5% by weight of sodium caseinate, 0.2% by weight of phosphate and 0.8% by weight of sodium chloride were added to 13.4% of water.
The dispersion was added to 5% by weight and heated to obtain an aqueous liquid.
The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Example 4 50% by weight of palm oil, 30% by weight of soybean oil, 0.5% by weight of monoglyceride, and 0.05% by weight of lecithin were heated and melted, and 0.4% by weight of CSL was added thereto. Thus, an oily liquid was obtained. Next, 1.5% by weight of sodium caseinate, 0.2% by weight of phosphate, and 0.8% by weight of sodium chloride were added to and dispersed in 16.55% by weight of water, and heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Example 5 30% by weight of palm oil, 30% by weight of soybean oil, 0.5% by weight of monoglyceride and 2.0 of sorbitan fatty acid ester
% By weight was heated and melted, and 0.8% by weight of CSL was added thereto, followed by heating and melting to obtain an oily liquid. Next, 2.8% by weight of sodium caseinate, 0.2% by weight of phosphate, and 0.8% by weight of sodium chloride were added and dispersed in 32.9% by weight of water, and heated to obtain an aqueous liquid. The oily liquid was added to the aqueous liquid while stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic oil-in-water emulsified fat / oil composition.

Comparative Example 1 Palm oil (80% by weight), monoglyceride (0.5% by weight) and lecithin (0.05% by weight) were heated and melted to obtain an oily liquid.
Next, 2.8% by weight of sodium caseinate and 0.1% of phosphate were added.
2% by weight and 0.8% by weight of salt to 15.65% by weight of water
Was added and dispersed, and heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Comparative Example 2 80% by weight of palm oil, 0.5% by weight of monoglyceride and 0.05% by weight of lecithin were heated and melted, and CSL was added thereto.
1.0 wt% was added and the mixture was heated and melted to obtain an oily liquid. Next, 0.8% by weight of sodium chloride was added to and dispersed in 17.65% by weight of water, and this was heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

Comparative Example 3 80% by weight of palm oil, 0.7% by weight of monoglyceride and 0.05% by weight of lecithin were heated and melted to obtain an oily liquid. Next, 0.8% by weight of sodium chloride was added and dispersed in 18.45% by weight of water, and this was heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed, and quenched and kneaded to obtain a plastic water-in-oil emulsified fat / oil composition.

(Manufacture of shoe case)
Using each of the emulsified oil / fat compositions of Comparative Example 5 and Comparative Examples 1 to 3, shoe cases were produced according to the following (Table 1) and the following (how to make shoe cases).

[0036]

[Table 1]

(How to make a shoe case) Water and the emulsified oil / fat composition are put into a mixer bowl of a 10-coat vertical mixer, and the bottom of the ball is heated with a gas burner to bring the mixture of water and the emulsified oil / fat composition into a boiling state. Until heated. The heating was stopped, the flour was put into a mixer bowl, and the mixture was mixed for 10 minutes at a low rotation of the mixer. Then, whole egg 2
Twenty parts by weight were divided into three times and mixed while mixing at a low speed for 5 minutes. Further, whole eggs were added, and the hardness of the dough was adjusted to an optimum state. The temperature of the shoe case fabric at this time is 40
° C. 10 pieces of this shoe case cloth with squeezing bag
Each g was squeezed out on a top plate. Using an electric fixed oven, upper fire 150 ° C, lower heat 290 ° C for 4 minutes, upper fire 200
℃, lower flame 200 ℃ for 2 minutes, upper flame 250 ℃, lower flame 150 ℃
The shoe case fabric was fired under firing conditions of 10 minutes in total for 4 minutes to obtain a shoe case.

For each shoe case obtained as described above, the presence or absence of cracks in the skin when firing 50 pieces each,
Skin thickness and internal phase (nest) were evaluated respectively. The results are shown in the following [Table 2] and [Table 3].

(Evaluation method) Presence or absence of cracks A: Out of 50 shoe cases, 12 were cracks
B or less B: Of 50 shoe cases, 13 cracks occurred
~ 24 pieces C: Of the 50 shoe cases, 25 cracks occurred
~ 36 D: Of the 50 shoe cases, 37 were cracked
More than

Skin thickness A: Thin B: Slightly thin C: Normal (same level as normal shoe)

Internal phase (nest) A: Out of 50 shoe cases, no more than 12 nests B: Out of 50 shoe cases, 13 to nests
24 C: Of the 50 shoe cases, 25 to nests
36 D: Of the 50 shoe cases, 37 or more nests occurred

[0042]

[Table 2]

[0043]

[Table 3]

(Comparison between Examples 1 to 5 and Comparative Examples 1 to 3)
Comparative Example 1 in which CSL was excluded from the emulsified oil / fat composition, Comparative Example 2 in which sodium caseinate was excluded, and Comparative Example 3 in which both CSL and sodium caseinate were excluded, all had the presence or absence of cracks in the epidermis, the internal phase state, and the thickness of the skin. Comparing the results with Examples 1 to 5, the results were inferior. from this result,
It turns out that the combined use of CSL and sodium caseinate is an indispensable condition for obtaining the shoe case targeted by the present invention.

[0045]

According to the present invention, the emulsified fat and oil composition for shoe use according to the present invention comprises C
By using SL and sodium caseinate, it is possible to prepare a dough having excellent expansion capacity at the time of firing, and it is possible to manufacture a shoe case having a thin skin and a small surface crack. Further, the shoe case of the present invention is spherical, has a thin skin, and has few cracks on the surface.

Claims (3)

[Claims] 1. An emulsified fat and oil composition for shoes comprising an oil phase and an aqueous phase, wherein the oil phase contains calcium stearoyl lactate and the aqueous phase contains sodium caseinate. Emulsified fat composition for use. 2. The composition according to claim 1, wherein the content of said calcium stearoyl lactate is 0.4 to 1.8% by weight in the whole composition and the content of said sodium caseinate is 1.0 to 4.5% by weight in the whole composition. The emulsified fat / oil composition for a shoe according to claim 1, which is present. 3. A case using the emulsified fat or oil composition for shoes according to claim 1 or 2.