JPWO2008029672A1 - Layered wheat flour puffed water-in-plastic emulsion for food - Google Patents

Abstract

An object of the present invention is to provide a plastic water-in-oil emulsion that has excellent physical properties for layered wheat flour expanded foods such as pie, croissant, and Danish pastry, and is substantially free of trans acid. Containing 10 to 50% by weight of hard oil and fat mainly composed of lauric acid (fractionated high melting point of palm kernel oil, extremely hardened oil of palm kernel oil, extremely hardened oil of palm kernel oil fractionated oil), and SFC of oil phase is 10 By setting the temperature to 50 ° C. or higher and 35 ° C. or lower to 10 or lower, it is possible to obtain a plastic water-in-oil emulsion suitable for lamellar flour-expanded foods that does not substantially contain trans acid.

Description

    The present invention relates to a plastic water-in-oil emulsion suitable for layered wheat flour foods such as pie, croissant, and Danish pastry, and particularly suitable for “kneaded pie” and “kneaded folded pie”.

Pies that are one type of layered wheat flour food are roughly classified into “folded pie”, “kneaded pie”, and “kneaded fold pie”.
"Folding pie" is a laminate of about 100 layers consisting of a flour dough layer and an oil and fat layer by repeating the operation of wrapping and spreading sheet-shaped margarine (roll-in fat and oil) with flour dough, etc. It is obtained by forming a structure and firing it. It has a volume and a light texture, but each layer has a drawback that it is easily peeled off in the mouth.
The “kneaded pie” is kneaded into wheat flour until the margarine becomes small enough to be invisible, and then the dough in a state in which water is added and margarine is finely dispersed in the dough is spread, shaped, and baked.
Since it does not have a layer like a folded pie and has a structure with many fine holes, it is hard to collapse and has a shape retaining property, but it has a biscuit-like and hard texture.
For “kneaded pie”, margarine that has been cut to an appropriate size in advance has been commercialized.
For example, Patent Document 2 discloses margarine formed in a chip shape and a method for manufacturing the same.
“Kneaded and folded pie” is kneaded into wheat flour in small pieces so that the margarine can be visually observed, and then the dough in a state where margarine is scattered and dispersed in the dough is spread, shaped, and fired. . It is not a uniform layered structure like a folded pie, but a fine layered structure. The volume is not as large as a folding pie, but when it is chewed, it crushes finely and has a good feeling of hoggle.

Roll-in fats and oils used for “folded pie” are required to have appropriate plasticity / extensibility at working temperature.
For example, in Patent Document 1, the SFC is in the range of 50 to 20% at a normal working temperature (10 ° C. to 30 ° C.), and when it exceeds 30 ° C., the SFC rapidly decreases and it is necessary to dissolve quickly around the body temperature. It is said that.
The margarine used in the “kneaded pie” and “kneaded and folded pie” is basically different in shape, and is basically based on the composition of roll-in fats and oils.

    By the way, in general, for fats and oils for margarine, fats and oils hardened by hydrogenation are often used for the purpose of ensuring plasticity in a wide temperature range and for making the fat and oil crystals in a preferable state. Aside from extremely hardened fats and oils, the hardened oil contains trans acid. Currently, trans acids are being repelled with the recent increase in health awareness among the market and consumers.

In order not to contain trans acid, solid fat that does not contain trans acid such as palm oil, coconut oil, palm kernel oil, fractionated fats thereof, and extremely hardened oil is used as a solid fat component without using a hardened oil. However, there is a problem that the plasticity range is narrow only by mixing these, and there is a problem of waxy feeling, and when palm oil is used, coarse crystals are generated. Therefore, transesterification with these oils or liquid oil components is widely performed. For example, patent document 3 is disclosing the plastic fat and oil which does not contain a trans acid substantially by using the fat and oil which transesterified the solid fat derived from palm oil, and lauric fat and oil. However, in general, a large amount of transesterified oil is used to improve plasticity, and if the hardness at low temperature is increased, the mouth melting becomes worse and the texture is affected. On the other hand, when trying to improve the melting of the mouth, a part of the fats and oils dissolves into the dough, and the layer of the layered flour-expanded food such as spreadability and pies, croissants and Danish pastries is not uniform, and the floating becomes worse.
As a method not performing transesterification, Patent Document 4 discloses the use of extremely hardened oil of fish oil. However, since extremely hardened oil is blended, it becomes poorly melted in the mouth. The use of lauric fats and oils such as palm kernel oil as margarine raw material oil has been well known, and European products are mainly composed of lauric fats and oils (Non-Patent Document 1, Non-Patent Document 1). Reference 2).

      As described above, it has been difficult to obtain a margarine for layered flour-expanded foods such as pie, croissant, and Danish pastry that has both spreadability and melting in the mouth and does not contain trans acid.

JP-A 63-160549 JP 2001-252014 A JP 2001-262181 A JP-A-9-143490 "All about Margarine Shortening Lard Plastic Oil" p331 by Toshitaka Nakazawa, Mitsutoshi Co., Ltd. Yuka Chemical, Vol. 9 No. 4 (1960) p201-207

    An object of the present invention is to provide a plastic water-in-oil emulsion that has excellent physical properties for puffed food such as pie, croissant, and Danish pastry, and that does not substantially contain trans acid. .

In order to solve the above-mentioned problems, the present inventors have made substantial research on the characteristics of margarine suitable for the production method of “kneaded pie” and “kneaded pie”, which has not been studied at all. In addition to the use of hard oils and fats mainly composed of lauric acid, such as palm kernel oil that does not contain trans acid and its very hard oil, palm kernel oil fractionation high melting point, and palm kernel oil fractionated hard oil, ordinary margarine It is surprisingly possible to prepare a dough for puffed food with a layered flour that is harder than expected, and by baking it, The knowledge that a very good layered flour-expanded food can be obtained was obtained, and the present invention was completed.
That is, the present invention includes (1) 10 to 50% by weight of hard oil and fat mainly composed of lauric acid, and the SFC of the oil phase is 50 or more at 10 ° C. and 10 or less at 35 ° C. Plastic water-in-oil emulsion for foods.
(2) The plastic water-in-oil emulsion for layered wheat flour expanded food according to 1, substantially containing no trans acid.
(3) The plastic water-in-oil emulsion according to 1, which contains 1 to 10% by weight of oxidized starch.
(4) A method for producing a dough for layered flour-expanded food, comprising mixing and stirring the water-in-oil plastic-in-oil emulsion according to 1 to 3 having a volume per piece of 15 to 1500 cc and flour.
(5) A layered wheat flour expanded food obtained by baking the layered flour expanded food dough according to 4. Is the main point.

    When the water-in-oil plastic emulsion of the present invention is used, it is possible to produce layered wheat flour expanded foods such as pies and danishes that are substantially free of trans acids and have good flavor and texture.

The plastic water-in-oil emulsion for layered wheat flour expanded foods of the present invention contains 10 to 50% by weight of hard oil and fat mainly composed of lauric acid.
In the present invention, hard oil and fat mainly composed of lauric acid refers to a fatty acid in which the lauric acid is 45% by weight or more and oleic acid is 10% by weight or less, specifically, the fractionation of palm kernel oil High melting point part, extremely hardened oil of palm kernel oil, extremely hardened oil of palm kernel fractionated oil (the above may be referred to as “palm kernel oil-derived solid fat”), these palm kernel oil-derived solid fat or palm oil and Examples include transesterified oils and fats with extremely hardened oils that are not mainly lauric acid such as Hyelsin rapeseed extremely hardened oil, and any one or more of these, particularly palm kernel oil-derived solid fats can be used suitably. .

The fractionated high melting point part of palm kernel oil is a high part obtained by separating palm kernel oil into a part having a high melting point and a part having a low melting point, and the melting point is preferably 25 ° C. to 40 ° C., and the iodine value is 8 The following is desirable.
The extremely hardened oil of palm kernel oil is obtained by completely hydrogenating palm kernel oil, and the ratio of substantial trans acid is 0%.
Moreover, the extremely hardened oil of the fractionated palm kernel oil is intended to indicate both the extremely hardened oil of the fractionated high melting point of the palm kernel oil and the extremely hardened oil of the fractionated low melting point of the palm kernel oil.
In either case, the substantial trans acid ratio is 0%.
Among these, a fractionated high melting point part of palm kernel oil which is not extremely hardened is preferable. A lot of extremely hardened oil with a fractional low melting point increases the feeling of waxiness.

    The blending amount of the hard oil and fat mainly composed of lauric acid is preferably 17 to 40% by weight. When the blending amount is small, the mouth melting feeling tends to be inferior, and when it is less than 10% by weight, it becomes worse. If it exceeds 40% by weight, it becomes too hard at low temperatures.

The oil phase of the plastic water-in-oil emulsion is constituted by using other oils and fats in addition to the hard oil and fat mainly composed of lauric acid.
The oils and fats used in combination are 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, Examples include vegetable oils such as monkey fat, cacao butter, coconut oil, palm kernel oil, and animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc. Processing oils and fats substantially free of trans acid that have undergone fractionation, transesterification, and the like can be used. However, in order to satisfy the SFC conditions described later, the selection of only liquid oil is practically excluded. More specifically, the oils and fats used in combination may be transesterified oils of 50 to 70% by weight of palm oil and 30 to 50% by weight of lauric fats and oils such as palm kernel oil, and can be suitably used.

    In the present invention, the phrase “substantially containing no trans acid” means that the amount of trans acid contained in the fat is equal to or less than the amount of trans acid in the natural fat. Therefore, for example, when using a natural fat or oil containing a small amount of trans acid such as milk fat, the amount of the trans acid is not taken into consideration.

The SFC (solid fat content) of the oil and fat constituting the oil phase needs to be 50 or more at 10 ° C., preferably 55 or more, and more preferably 65 or more. In particular, in the case of using a material molded to an appropriate size for use in “kneaded pie”, “kneaded folded pie” or the like, 60 or more at 10 ° C. is preferable. This affects the hardness of the water-in-oil emulsion composition.
SFC at 35 ° C. of fats and oils to be used as an oil phase is an index of mouth melting (waxy feeling). This value needs to be 10 or less, preferably 5 or less. If it exceeds 10, the melting of the mouth is bad, and a fairly waxy feeling is felt.

    The proportion of the oil phase of the plastic water-in-oil emulsion of the present invention is 50 to 90% by weight, preferably 55 to 85% by weight, based on the plastic water-in-oil emulsion. If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, 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 puffed food such as pies, croissants, and Danish pastries cannot be sufficiently obtained.

The amount of water in the water-in-oil plastic emulsion of the present invention is blended in a proportion of 5 to 45% by weight with respect to the water-in-oil plastic emulsion.
If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, and it becomes more difficult when a synthetic emulsifier is not used, and a unique texture cannot be obtained. On the other hand, when the upper limit is exceeded, it becomes difficult to obtain a water-in-oil composition.

Ordinary roll-in margarine has a rheometer value (measured with a plunger diameter of 10 mmΦ, unit g) of about 1700 to 3500 at 15 ° C. and about 500 to 1600 at 20 ° C., but 15 of the water-in-oil emulsion composition of the present application. The rheometer value at ° C. is 5000 or more, preferably 10,000 or more, and the value at 20 ° C. is 2000 or more, preferably 3500 or more.
When the rheometer value is low, it becomes familiar with the dough, and the float of the baked layered wheat flour expanded food becomes worse.

    As the aqueous phase, those usually used when producing a water-in-oil emulsion composition, for example, skim milk powder, salt, flavoring agent, emulsifier and the like can be used.

    In the aqueous phase or the oil phase, 1 to 10% by weight, preferably 3 to 7% by weight, of oxidized starch can be added to the water-in-oil emulsion composition, if necessary. Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food. As a result, the baked layered wheat flour expanded food is well melted in the mouth.

    In a specific method for producing the water-in-oil plastic emulsion of the present invention, for example, oxidized starch is added and dispersed in a dissolved oil phase component. Next, the water phase component is mixed with the oil phase component substantially free of trans acid to prepare an emulsion. For example, the oil phase and the water phase that have been heated to 40 to 50 ° C. are mixed with a propeller or a homomixer. After stirring and emulsifying, it can be obtained by cooling and plasticizing using a conventionally known kneader such as a botator or a combinator. Moreover, the same thing can be obtained by not adding oxidized starch to the oil phase but adding it to the aqueous phase and quenching and kneading.

In producing the plastic water-in-oil emulsion of the present invention, conventionally used 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, Synthetic emulsifiers such as various organic acid monoglycerides such as acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, malic acid monoglyceride or the like may be used. When these synthetic emulsifiers are used, a water-in-oil emulsion can be easily obtained.
In addition to the above, the plastic water-in-oil emulsion of the present invention may use salt, milk powder, sugars, fragrances, pigments and the like as desired.

The plastic water-in-oil emulsion obtained as described above is kneaded into the flour during the dough production process, adjusted to the dough in a tightly connected state, baked after molding, pie, Danish, croissant A layered wheat flour food can be obtained.
The water-in-oil plastic emulsion of the present invention is particularly suitable for “kneaded pie”, “kneaded pie”, and especially “kneaded pie”.
When used for “kneaded and folded pie”, a plastic water-in-oil emulsion of the present invention is molded into a volume of 15 to 1500 cc, preferably 30 to 650 cc, more preferably 60 to 200 cc. The shape is preferably cubic, rectangular, spherical, or cylindrical, and the lengths of front, rear, left, and right are X, Y, and Z, and the longest one is a and the shortest one is b. The value of a / b is preferably 3 or less, more preferably 2.5 or less, and still more preferably 2 or less.
By doing so, the flaky plastic water-in-oil emulsion can be well dispersed in the flour-containing expanded dough.
The flaky shape has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, and more preferably 5 to 8 mm. A good guide.
If the volume of the plastic water-in-oil emulsion is too small, the mixture is stirred and mixed into the flour and added to the water to form the flour dough. , The texture is hard and the feeling of hog in the mouth tends to worsen.
When the volume is too large, the mixture is mixed with the flour, and when adding water to form the flour dough, the fats and oils are not easily formed into small pieces, and the mixing time is long, resulting in poor working efficiency. Also, during mixing, some of the oil pieces are too kneaded and some of them are too large, and there is a tendency for the oil pieces to be large and small. Disperse the oil pieces of a certain size in the dough. It becomes difficult.
And when such a dough is baked, the layer lacks uniformity and it becomes difficult to obtain a certain degree of float.

    Examples of wheat flour include strong flour, semi-strong flour, medium flour, and thin flour, and these can be used alone or in combination of two or more.

Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples.
In particular, it goes without saying that the addition order of the additives or the emulsification order such as 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.

Example 1
In accordance with the formulation shown in Example 1 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the following formulation (100 parts was 2 kg) and the following production method. The plastic water-in-oil emulsion was cut into 40 × 40 × 40 mm (volume 64 cc, a / b = 1) and used at a temperature of 20 ° C. The high melting point part of palm kernel fractionation in Table 1 has an iodine value of 6 and a melting point of 32 ° C., and the transesterified oil of palm oil is obtained by random transesterification of 60% palm oil and 40% palm kernel oil. Was used. The oxidized starch used was Oji Cornstarch Co., Ltd.
(Combination)
Powerful powder 70 (part)
Soft flour 30 (parts)
Salt 1 (part)
Nonfat dry milk 2 (part)
Plastic water-in-oil emulsion 50 (part)
Cold water 42 (parts) (2-3 ° C)
(Preparation and baking of pie dough)
(1) Put raw materials other than cold water and salt at a room temperature of 24 ° C in a 30 coat mixer, mix with a beater at low speed [138 rpm] for 5 minutes, collect 200 g of mixed dough, and form a plastic water-in-oil emulsion Was observed. The state of the plastic water-in-oil emulsion is long, 20 mm, 8 mm thick, short, 5 mm long, 2 mm thick, and when viewed as a whole, it is often 15 mm long, 4 mm thick. It was a thing. The mixed article temperature at this time was 22 ° C.
(2) Next, salt was dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C., and the retard was taken at 5 ° C. for 30 minutes.
(3) The material was folded once and folded once at four times at a fabric temperature of 15 ° C. Here, the retard was taken at 5 ° C. for 30 minutes.
After spreading to a pressure of 2 mm at a dough temperature of 15 ° C., it was cut at 40 × 40 mm and pickled.
(4) Upper fire 190 ° C., lower fire 185 ° C., 12 minutes, and further 100 ° C., 20 minutes.
The fired product was harder to bite than a normal roll-in margarine-use product (Comparative Example 1), and it became a crisp crisp crisp with a good feeling of loosening and melting in the mouth.
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste pie. Moreover, there was little peeling and collapsing, and the shape retention was firm.

(Comparative Example 1)
In accordance with the composition shown in Comparative Example 1 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. However, the cold water was 44 parts.
The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used immediately after being taken out of the refrigerator. It was 8 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was 10 mm long, 6 mm thick, 3 mm long, 1 mm thick, and flaky as a whole. Most of them were 5 mm long and 3 mm thick. The mixed article temperature at this time was 20 ° C.
(2) In the same manner as in Example 1, a dough for puffed wheat flour in a state of being connected in a crisp state was prepared, and a retard of 30 minutes was taken at 5 ° C. However, the dough kneading dough temperature was 15 ° C.
(3) The material was folded once and folded once at four times at a dough temperature of 12 ° C. Here, the retard was taken at 5 ° C. for 30 minutes. After spreading to a pressure of 2 mm at a dough temperature of 10 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. The fired product had a shape retention property that was hard to bite and not easily collapsed, but had a crispy texture rather than the crunchy texture of Example 1, and was not waxy and melted in the mouth.

(Example 2)
In accordance with the formulation shown in Example 2 of Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain a water-in-plastic emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was long, 25 mm, 9 mm thick, short, 10 mm long, and 2 mm thick, and as a whole Most of them were 17 mm long and 4 mm thick. The mixed article temperature at this time was 22 ° C.
(2) A dough for flour-expanded food in a state of being crisply connected was prepared in the same manner as in Example 1, and a retard of 30 minutes was taken at 5 ° C.
(3) In the same manner as in Example 1, the dough was folded and retarded. After spreading to a pressure of 2 mm at a dough temperature of 16 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. The baked product was hard to bite in the same manner as in Example 1, and became a crisp pie with a new texture that was easy to loosen and melted in the mouth. In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste pie. Moreover, there was little peeling and collapsing, and the shape retention was firm.

(Example 3)
According to the formulation shown in Example 3 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was long, 23 mm, 8 mm thick, short, 9 mm long, and 2 mm thick, as a whole In many cases, the length was 15 mm and the thickness was 4 mm. The mixed article temperature at this time was 22 ° C.
(2) A dough for flour-expanded food in a state of being crisply connected was prepared in the same manner as in Example 1, and a retard of 30 minutes was taken at 5 ° C.
(3) Four foldings were performed once at a dough temperature of 16 ° C., followed by one folding and folding, and a retarding was performed at 5 ° C. for 30 minutes. After spreading to a pressure of 2 mm at a dough temperature of 16 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. Although the baked product was a pie with a refreshing taste that was hard to bite and less oily as in Example 1, it had a tendency to have a loose feeling in the mouth and a feeling over the throat compared to Example 2. Regarding shape retention, there was little flipping and breaking.

Example 4
According to the formulation shown in Example 4 in Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was long, 22 mm, 7 mm thick, short, 8 mm long, and 2 mm thick, as a whole In many cases, the length was 14 mm and the thickness was 4 mm. The mixed article temperature at this time was 21 ° C.
(2) In the same manner as in Example 1, a dough for puffed wheat flour in a state of being connected in a crisp state was prepared, and a retard of 30 minutes was taken at 5 ° C. However, the dough kneading dough temperature was 18 ° C.
(3) After folding once at four times at a dough temperature of 15 ° C., one fold was performed once and then folded at 5 ° C. for 30 minutes. After spreading to a pressure of 2 mm at a dough temperature of 16 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. The baked product was hard to bite in the same manner as in Example 2 and became a new texture pie with a crunchy feeling in the mouth and a good feeling of melting in the mouth. In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste pie. Moreover, there was little peeling and collapsing, and the shape retention was firm.

(Comparative example 2) After adding and mixing all the raw materials according to the mixing | blending shown in the comparative example 2 of Table 2, it rapidly quenched and kneaded with the combinator, and the plastic water-in-oil emulsion was obtained. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was 15 mm long, 5 mm thick, 5 mm short, 1 mm thick, and flaky as a whole. In many cases, the length was 12 mm and the thickness was 3 mm. The mixed article temperature at this time was 21 ° C.
(2) In the same manner as in Example 1, a dough for puffed wheat flour in a state of being connected in a crisp state was prepared, and a retard of 30 minutes was taken at 5 ° C. However, the dough kneading dough temperature was 18 ° C.
(3) After folding once at four times at a dough temperature of 15 ° C., one fold was performed once and then folded at 5 ° C. for 30 minutes. After spreading to a pressure of 2 mm at a dough temperature of 16 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. Compared with Example 2, the fired product was softer and unresponsive to biting, and the looseness in the mouth was poor. Further, the mouth melting feeling was poor and waxy. Moreover, although there was little peeling and collapsing, firm shape retention was not obtained.

(Comparative Example 3)
In accordance with the composition shown in Comparative Example 3 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-oil type plastic emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was 30 mm long, 12 mm thick, 15 mm long, 15 mm long, and 4 mm thick, and as a whole In many cases, the length was 22 mm and the thickness was 7 mm. The mixed article temperature at this time was 22 ° C.
(2) In the same manner as in Example 1, a dough for puffed wheat flour in a state of being connected in a crisp state was prepared, and a retard of 30 minutes was taken at 5 ° C. However, the dough kneading dough temperature was 20 ° C.
(3) Four foldings were performed once at a dough temperature of 16 ° C., followed by one folding and folding, and a retarding was performed at 5 ° C. for 30 minutes. After spreading to a pressure of 2 mm at a fabric temperature of 18 ° C., it was cut at 40 × 40 mm and pickled.
(4) Firing was carried out in the same manner as in Example 1. Compared with Example 2, the fat and oil particles remained large until the end of mixing, and the fat and oil particles did not sufficiently expand during spreading and did not form a sufficient layer. The fired product had a severe oil-off, and a gaza hole was opened, and a normal layered pie could not be obtained.

(Example 5)
The plastic water-in-oil emulsion used in Example 2 was used, and the composition was the same as in Example 1, but a kneaded pie was produced by the method shown below. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Place raw materials other than cold water and salt at room temperature 24.5 ° C in a 30-coat mixer, mix at low speed [138 rpm] for 8 minutes using a beater, collect 200 g of mixed dough, and water in plastic oil emulsion The state of was observed. The state of the plastic water-in-oil emulsion was fine soboro with a diameter of 3 to 4 mm as a whole. The mixed article temperature at this time was 23 ° C.
(2) Next, dissolve salt in cold water, use a hook, mix for 1 minute at low speed [138 rpm], prepare a dough for flour-expanded food in a tightly connected state, and retard at 30 ° C. for 30 minutes I took. The dough kneading dough temperature was 20 ° C.
(3) After spreading to a pressure of 1.7 mm at a fabric temperature of 18 ° C., picking was performed. The dough was cut out with a 50 mmφ punch and placed on a display board.
(4) Upper fire 190 ° C., lower fire 185 ° C., 9 minutes, 100 ° C., 10 minutes.
The baked product had a better texture than the usual roll-in margarine-use product (Comparative Example 4), was hard to bite, became a crisp pie with a new texture that was easy to loosen and melted in the mouth.
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste pie. Moreover, there was little peeling and collapsing, and the shape retention was firm.

(Comparative Example 4)
Using the plastic water-in-oil emulsion used in Comparative Example 1, a kneaded pie was produced by the same formulation and production method as in Example 5. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(Preparation and baking of pie dough)
(1) Place raw materials other than cold water and salt at room temperature of 24 ° C in a 30 coat mixer, mix using a beater for 7 minutes at a low speed [138 rpm], collect 200 g of mixed dough, and form a plastic water-in-oil emulsion Was observed. The state of the plastic water-in-oil emulsion was fine soboro with a diameter of 3 to 4 mm as a whole. The mixed article temperature at this time was 23 ° C.
(2) Next, dissolve salt in cold water, use a hook, mix for 1 minute at low speed [138 rpm], prepare a dough for flour-expanded food in a tightly connected state, and retard at 30 ° C. for 30 minutes I took. The dough kneading dough temperature was 20 ° C.
(3) After spreading to a pressure of 1.7 mm at a fabric temperature of 18 ° C., picking was performed. The dough was cut out with a 50 mmφ punch and placed on a display board.
(4) Upper fire 190 ° C., lower fire 185 ° C., 9 minutes, 100 ° C., 10 minutes.
The baked product has a shape retention that is hard to bite and hard to collapse, but it has a hard texture that does not float and clogs the inner phase, and it becomes an oily pie with a bad feeling of loosening and melting in the mouth. It was.

(Pie-baked product shape retention strength test)
About Examples 1-4 and Comparative Examples 1-2, a baked product is put into a 90 mmφ turtle shell container (styrene cylindrical container), hung on a shaking incubator (Multi Shaker MMS, manufactured by Tokyo Rika Kikai Co., Ltd.) for 1 minute at 215 rpm. Stirring and observing the damaged state of the baked pie. Examples 1 and 2 had very little damage and particularly good shape retention. Examples 3 and 4 and Comparative Example 1 were in a range where there was some damage but no problem. In Comparative Example 2, damage was severe and the commercial value was impaired.

(Sensory evaluation of fired products)
The texture, waxy feeling, oily feeling, hoggle feeling and mouth melting feeling were evaluated.
(Examples 1-4)
The texture (hoggle feeling) and the feeling of melting in the mouth and feeling over the throat were good. However, Example 3 was slightly inferior to Example 2. The waxy feeling and oily feeling were not particularly felt and were good.
(Comparative Examples 1-3)
Comparative Examples 1 and 2 had problems in terms of texture, waxy feeling, oily feeling, hoggle feeling, and mouth melting feeling, and Comparative Example 1 had no problems in terms of shape retention, but the trans acid amount accounted for 12%. It was. Comparative Example 3 was too hard to use as a plastic oil and fat, and was unusable. The results of Examples 1 to 4 and Comparative Examples 1 to 3 are summarized in Table 3. A: Particularly good, B: Good, B: Slightly inferior, X: Inferior

Claims (5)

A plastic water-in-oil emulsion for layered wheat flour expanded foods, comprising 10 to 50% by weight of hard oil and fat mainly composed of lauric acid, and having an SFC of the oil phase of 50 or more at 10 ° C. and 10 or less at 35 ° C. . The plastic water-in-oil emulsion for layered wheat flour expanded food according to claim 1, which contains substantially no trans acid. The water-in-plastic-in-oil emulsion according to claim 1, which contains 1 to 10% by weight of oxidized starch. A method for producing a dough for layered flour-expanded food, comprising mixing and stirring the water-in-plastic plastic oil emulsion according to claim 1, wherein the volume per piece is 15 to 1500 cc. A layered flour expanded food obtained by baking the layered flour expanded food dough according to claim 4.