TWI432143B - Plastic water-in-oil emulsion for layered wheat flour puffed food - Google Patents

Description

Water-type emulsion in plastic oil for layered wheat flour inflated food

The present invention relates to a layered wheat flour swelled food for pie/croissant/Danish pastry, and particularly suitable for use in "shortcrust pastry", A water-based emulsion of a plastic oil that is "sandwiched pie".

The pie which is one of the layered wheat flour swelled foods is roughly classified into "puff pastry", "paste pie", and "paste slab pie". The "stacked pie" is a method in which a flaky margarine (wrap oil) is wrapped in a wheat flour dough, and the dough is folded and stretched, thereby forming a dough layer and a grease layer of wheat flour. The laminated structure of about 100 layers is obtained by baking it. The "stacked pie" has the characteristics of a bulky and soft texture, but it is easy to peel off a large layer of one layer, and therefore has the disadvantage of being dry and hard in the mouth.

"Kneading pie" is a degree in which margarine is poured into wheat flour until it is too small to be visually invisible. Then, water is added to make the margarine finely dispersed in the dough, and the dough which is in this state is stretched and formed. Baking. Since it does not form a layer like a laminated pie, but it is a structure in which many small holes are opened, it is difficult to be split and has shape retention, but it has a hard texture because of a biscuit shape.

In the use of "combined pie", there is a product which is cut into an appropriate size of margarine in advance. For example, Patent Document 1 (Japanese Patent Laid-Open Publication No. 2001-252014) discloses a margarine formed into a chip shape and a method for producing the margarine.

"Composite cascading pie" is a small piece of margarine that is visually visible to the wheat flour, and then water is added to disperse the margarine in the dough, and the dough in this state is stretched. After baking, it is baked. The pie thus produced does not become a uniform layer like a laminated pie, but is a structure in which fine layers are interlaced. Although it is not as thick as a layered pie, it is crispy and brittle if chewed, and has good crispness, good mouth-melting and swallowing.

The encapsulating grease used in the "stacked pie" is required to have moderate plasticity/sexability at the working temperature. For example, it is reported in Patent Document 2 (Japanese Patent Laid-Open Publication No. SHO-63-160549) that the solid fat content (SFC) of the fat and oil at a normal working temperature (10 to 30 ° C) must be 50%. In the range of 20%, if it exceeds 30 °C, the SFC sharply decreases and melts rapidly at a temperature near the body temperature.

The margarine used in the "combined pie" and "composite layered pie" is only in a different shape. Basically, it is based on the fat used for blending.

In the patent document 2 (Japanese Patent Laid-Open No. Sho 63-160549), the patent document 3 (Japanese Patent Laid-Open No. 2004-285193), and the patent document 4 (Japanese Patent Laid-Open No. 2003-213289), it is disclosed that the melting point of palm oil is used. The oil and fat which is rich in the SUS type triglyceride (1,3-di-saturated and 2-unsaturated fatty acid type triglyceride) represented by the oil extraction is used as a fat for wrapping. However, it is not known that the SFC at 10 ° C in the present invention has a higher SFC of 51 or more, and the SFC at 30 ° C is low and solid in the form of a fat.

However, in general, the oil for margarine is often made of a fat which is hardened by hydrogenation, and the purpose of hardening the fat by hydrogenation is to ensure plasticity in a large temperature range and to make the oil crystals into a good state. But completely hydrogenated, that is, extremely hardened oil, can be said to be different, and the hardened oil contains trans fatty acid. The current situation is that people have been avoiding the use of trans fatty acids as the market and demanders have become more aware of health in recent years.

In order to prevent the trans fatty acid from being used without using a hardened oil, as the solid fat component, for example, palm oil, coconut oil, palm kernel oil, a degreased fat of these oils, an extremely hardened oil, or the like may be used. . However, if these solid fats are simply mixed, the plasticity range is narrow, and a waxy texture is generated, and when palm oil is used, there is a problem that coarse crystals are generated. Therefore, transesterification with these oil or liquid oil components is currently widely practiced. For example, Patent Document 5 (Japanese Patent Laid-Open Publication No. 2001-262181) discloses that a fat obtained by transesterifying a solid fat derived from palm oil with lauric oils is used to obtain substantially A plastic fat that does not contain trans fatty acids. However, in general, when a lot of transesterified oil is used to improve the plasticity, the hardness at a low temperature is hard, and the melt solubility is deteriorated to affect the texture. On the other hand, if the mouth-melting property is to be improved, a part of the fat is melted out of the dough, and the layer of the layered wheat flour-expanded food such as ductility or pie/croissant/Danish bread becomes uneven, and the floating property is changed. difference.

A method of not performing transesterification, that is, a method of using an extremely hardened oil of fish oil, is disclosed in Patent Document 6 (Japanese Laid-Open Patent Publication No. Hei 9-143490). However, since the extremely hardened oil is blended, the meltability of the mouth is deteriorated. In addition, it is known that lauric acid-based fats and oils such as palm kernel oil are used as a raw material oil of margarine, and in particular, lauric acid-based fats and oils are mainly used in European products (Non-Patent Document 1 and Non-Patent Document 2).

However, the lauric acid-based fat or oil represented by coconut oil or palm kernel oil can be effectively used as a solid fat component as described above, and has good mouth solubility, but also causes soapy odor. In particular, when a fragrance or a cheese product treated with an enzyme such as lipase is used, the possibility of causing soapy odor is increased, and the commercial value is significantly impaired. In the use of confectionery products having a long quality retention period, there is a tendency to avoid use.

As described above, it is difficult to obtain a layered wheat flour swelled food which is both ductile and mouth-soluble and does not contain trans fatty acids for margarine for layered wheat flour inflated food such as pie/croissant/Danish bread. Margarine.

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2001-252014

[Patent Document 2] Japanese Patent Laid-Open Publication No. SHO 63-160549

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2004-285193

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2003-213289

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2001-262181

[Patent Document 6] Japanese Patent Laid-Open No. Hei 9-143490

[Non-Patent Document 1] "Margarine Butter Lard Plastic Oils and Fats", page 331, Nakazawa Junmin, Gwanglin (shares)

[Non-Patent Document 2] Oil Chemistry, Vol. 9 (1960), pp. 201-207

An object of the present invention is to provide a water-based emulsion of a plastic oil which has excellent physical properties and is substantially free of trans fatty acids when used in a layered wheat flour expanded food such as pie/croissant/Danish bread.

In order to solve the above-mentioned problems, the inventors of the present invention have conducted intensive studies on the characteristics of margarines suitable for the production of "paste pies" and "paste-stacked pies", which have not been discussed in the past. Knowledge of the following: If a melting point of palm oil which is substantially free of trans fatty acids is used, and a margarine having a hardness which is not possible with ordinary margarine is used, it is surprisingly possible to prepare a good layered wheat flour inflated food. The dough, and by baking it, obtains a layered wheat flour-expanded food having a very good feeling of crispness and mouth-melting, thereby finally completing the present invention.

That is, the gist of the present invention is:

(1) A water-type emulsion in a plastic oil for a layered wheat flour-expanded food, characterized in that the hardness at 10 ° C has a rheological value of 5000 g or more (using a plunger having a diameter of 10 mm), and the oil phase contains 10% to 85% by weight of the palm oil is extracted from the melting point, and the SFC of the oil phase is greater than or equal to 51 at 10 ° C and less than or equal to 10 at 30 ° C.

(2) The water-type emulsion of the plastic oil for a layered wheat flour expanded food according to (1), wherein the water-type emulsion of the plastic oil does not substantially contain lauric acid-based fat or a trans-fatty acid.

(3) The water-type emulsion of the plastic oil for layered wheat flour expanded food according to any one of (1) to (2), wherein the water-type emulsion of the plastic oil contains 1% by weight to 10% by weight Oxidized starch.

(4) A method for producing a dough for a layered wheat flour-expanded food, characterized in that the volume of the layered wheat according to any one of (1) to (3) is formed in a volume of 15 cc to 1500 cc. The water-type emulsion of the plastic oil for powder expansion food is mixed and stirred with wheat flour.

(5) A layered wheat flour-expanded food obtained by baking the dough for layered wheat flour expanded food according to (4).

When the water-type emulsion of the plastic oil of the present invention is used, it is possible to produce a layered wheat flour-expanded food such as a pie/Danish bread which does not substantially contain a trans fatty acid and has a good flavor and a good taste.

The above described features and advantages of the present invention will be more apparent from the following description.

The water-type emulsion of the plastic oil for the layered wheat flour expanded food substantially free of trans fatty acids of the present invention, wherein the oil phase contains 10% by weight to 85% by weight of the palm oil intermediate melting point oil. In the present invention, the melting point of the palm oil refers to the high melting point side obtained by further fractionating the fraction having a low melting point obtained by fractionating the natural palm oil by a solvent or a non-solvent fractionation method. A fraction (a melting point fraction in palm oil) or a fraction obtained by further fractionating the fraction may be a fraction having an iodine value of 30 to 50 and a melting point of 20 to 55 °C.

When the blending amount of the melting point fraction in the palm oil is less than 10% by weight, the hardness at 10 ° C becomes soft or extremely hard due to the influence of other fats and oils, and it is difficult to manufacture. When the blending amount is 85 wt% or more, the hardness at 10 ° C becomes too hard, or if liquid grease is used for softening, it becomes too soft and difficult to adjust. Therefore, a better range is from 30% by weight to 60% by weight.

An oil phase other than the above-mentioned melting point oil in the palm oil may be used in combination to form an oil phase of the water-type emulsion in the plastic oil. Specific examples of the oil to be used include: 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 butter, sal butter, cocoa butter and other vegetable oils, as well as cream, butter, lard, An animal fat or oil such as fish oil or whale oil; and the above-mentioned fats and oils or a mixed oil using the above-mentioned fats and oils, or a substantially no trans fatty acid obtained by subjecting such fats and oils to extreme hardening, fractionation, transesterification or the like Processing grease. More specifically, the fats and oils to be used may be exemplified by a palmitic oil of 8 wt% to 50 wt% and a transesterified oil of palm oil of 7 wt% to 70 wt%, which can be preferably used.

In addition, lauric acid-based fats such as palm kernel oil and coconut oil may be used as the fats and oils to be used in combination, but as described above, soapy odor may occur depending on the intended use, etc., and since such a problem occurs, it is not necessary to use it. .

In the present invention, the fact that the trans fatty acid is not substantially contained means that the amount of the trans fatty acid contained in the fat or oil is equal to or less than the amount of the trans fatty acid in the natural fat or oil. Therefore, for example, when a natural fat or oil containing a small amount of trans fatty acid such as milk fat is used, the amount of the trans fatty acid is not considered.

The SFC (solid fat content) of the oil and fat constituting the oil phase must be 51 or more at 10 ° C, preferably 55 or more, more preferably 60 or more. In particular, when it is used to form an oil of an appropriate size suitable for "kneading pie" or "kneading a pie", it is preferably 55 or more at 10 °C. This has an effect on the hardness of the water-based emulsified composition.

The SFC which is an oil phase of the oil phase at 30 ° C is an indicator of the solubility in the mouth (wax texture). The value must be less than or equal to 10, preferably less than or equal to 5. If it exceeds 10, the melt solubility is poor, and a strong waxy feeling is felt.

The oil phase of the water-based emulsion in the plastic oil of the present invention is blended in an amount of 50% by weight to 90% by weight, preferably 55% by weight to 85% by weight based on the water-based emulsion of the plastic oil. If the oil phase is less than 50% by weight, it is difficult to obtain a water-in-oil composition, which becomes more difficult when a synthetic emulsifier is not used. On the other hand, when the oil phase exceeds the upper limit, a sufficient food texture improving effect cannot be obtained when used in a cake food.

The water content of the water-type emulsion in the plastic oil of the present invention is adjusted in a ratio of 5 wt% to 45 wt% with respect to the water-type emulsion in the plastic oil. If the amount of water is less than 5% by weight, it is difficult to obtain a water-based composition in oil, which becomes more difficult when a synthetic emulsifier is not used, and thus a unique texture cannot be obtained. On the other hand, if the amount of water exceeds the upper limit, it is difficult to obtain an oil-in-water composition.

The usual margarine for wrapping has a rheological value (measured by a plunger having a diameter of 10 mmφ, unit g) of 1000 to 4000 at 10 ° C and 500 to 1600 at 20 ° C. The hardness of the water-type emulsified composition in the oil of the present invention at 10 ° C must have a rheological value of 5,000 g or more, preferably 7,000 to 20,000. The value at 20 ° C is 1500 or more, preferably 2000 or more. If the rheological value is low, it is combined with the dough, resulting in deterioration of the floatability of the baked layered wheat flour expanded food.

Among the aqueous phases, those which are usually used in the production of a water-based emulsified composition in a plastic oil, such as skimmed milk powder, table salt, flavoring agent, emulsifier, and the like, can be used.

The oxidized starch may be added to the aqueous phase or the oil phase in an amount of from 1% by weight to 10% by weight, preferably from 3% by weight to 7% by weight, based on the water-based emulsified composition in the plastic oil. Oxidized starch is a product produced by oxidizing various starches such as corn or potato with an oxidizing agent such as hypochlorite, and can be used as a product for food use. Thereby, the baked layered wheat flour expanded food has good mouth-melting property and has a good texture which is unprecedented in the characteristics of cracking.

The specific manufacturing method of the water-type emulsion in the plastic oil of the present invention is, for example, adding and dispersing oxidized starch to the dissolved oil phase component, and then mixing the water phase component with the oil phase component substantially free of trans fatty acid. The emulsified product is prepared by emulsification of an oil phase adjusted to a temperature of 40 ° C to 50 ° C by a propeller or a homomixer, for example, using a propeller or a kombinator. A previously known kneader such as (trade name, Schroeder) is subjected to cooling plasticization, whereby a water-type emulsion in a plastic oil can be obtained. Further, the oxidized starch was not added to the oil phase but added to the aqueous phase, and quenched and kneaded, whereby the same water-type emulsion in the plastic oil was obtained.

In the production of the aqueous emulsion in the plastic oil of the present invention, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and acetic acid previously used may be used. Various organic acids such as glyceride, tartaric acid monoglyceride, tartaric acid mixed monoglyceride, citric acid monoglyceride, diterpene tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride Synthetic emulsifiers such as monoglycerides may also be used without any emulsifier. When these synthetic emulsifiers are used, an aqueous emulsion in oil can be easily obtained.

In the water-based emulsion of the plastic oil of the present invention, in addition to the above, salt, milk powder, sugar, flavor, or coloring matter may be used as required.

The water-type emulsion in the plastic oil obtained in the above manner is kneaded into the wheat flour in the dough process to prepare a dough in a rough state, and is baked after being formed, thereby obtaining a pie, a Danish bread, and a croissant. Equal layered wheat flour swelled food.

The water-based emulsion of the plastic oil of the present invention is particularly suitable for "combined pies" and "kneaded laminated pies", and is particularly suitable for "composite laminated pies".

When used for "kneading laminated pies", the volume of the aqueous emulsion in the plastic oil of the present invention is used to form a volume of 15 cc to 1500 cc, preferably 30 cc to 650 cc, more preferably 60 cc to 200 cc. The emulsion; the shape of the emulsion is preferably a cube shape, a rectangular parallelepiped shape, a spherical shape, or a cylindrical shape; the lengths of the front, back, left and right, and the upper and lower sides are set to X, Y, and Z, and the longest among X, Y, and Z. When a is set to a, and the shortest is set to b, the value of a/b is preferably equal to or less than 3, more preferably less than or equal to 2.5, and even more preferably less than or equal to 2.

Thereby, the water-type emulsion in the flaky plastic oil can be well dispersed in the expanded dough containing wheat flour. The target length of the flaky emulsion is 5 mm to 50 mm, preferably 10 mm to 40 mm, more preferably 20 mm to 30 mm, and the thickness is 2 mm to 15 mm, preferably 4 mm to 10 mm, more preferably 5 mm to 8 mm.

When the volume of the water-based emulsion in the plastic oil is too small, when the wheat flour is stirred and mixed to form a wheat flour dough, the fat is excessively kneaded and no fat particles remain. Therefore, the baked product is difficult to be layered and has a texture. The tendency to loosen in the mouth is also worse. When the volume is too large, when the wheat flour is mixed and stirred to form a wheat flour dough, it is difficult to form a small piece of fat, and the mixing time is long and the work efficiency is deteriorated. Further, unevenness tends to occur at the time of mixing, that is, a part is excessively kneaded and a part of a large volume remains, so that the large fat piece and the small grease piece coexist, and thus it is difficult to disperse the grease piece having a certain degree of uniform size in the dough. Further, when such a dough is baked, the uniformity of the layer is poor, and it is difficult to obtain a certain floatability.

In addition, the wheat flour can be exemplified by high-gluten flour, quasi-high-gluten flour, medium-gluten flour, and low-gluten flour, and these wheat flours can be used alone or in combination of two or more.

[Examples]

The invention is described in more detail below by way of examples of the invention, but the spirit of the invention is not limited to the following examples. In particular, the order of addition of the additives or the emulsification order in which the oil phase is added to the aqueous phase or the aqueous phase is added to the oil is not limited by the following exemplification. In addition, % and parts in the examples all represent a weight basis.

(Example 1)

According to the formulation shown in Example 1 of Table 1, all the raw materials were added and mixed, and then kneaded by a kombinator to obtain a water-type emulsion in a plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced by the following method according to the following formulation (100 parts was set to 2 kg). A water-type emulsion in a plastic oil cut to 40 mm × 40 mm × 40 mm (capacity 64 cc, a / b = 1) and adjusted to 20 ° C was used.

(provisioning)

High-gluten flour 70 (parts)

Low-gluten flour 30 (parts)

Salt 1 (parts)

Skim milk powder 2 (parts)

Water-based emulsion in plastic oil 50 parts

Cold water 42 (parts) (2 ° C ~ 3 ° C)

(Preparation and baking of pie dough)

(1) The raw materials other than cold water and salt were placed in a 30 quart mixer at room temperature 24 ° C, mixed with a beater at a low speed [138 rpm] for 5 minutes, and 200 g of the mixed dough was taken out. Observe the state of the water-type emulsion in the plastic oil. The state of the water-based emulsion in the plastic oil is: the elongated emulsion is 18 mm long and 7 mm thick, and the short emulsion is a sheet having a length of 5 mm and a thickness of 2 mm; when viewed as a whole, most of the length is 13 mm and the thickness is 3 mm. . The temperature of the mixture at this time was 22 °C.

(2) Next, the salt was dissolved in cold water, added to the above mixture, and mixed at a low speed [138 rpm] for 1 minute using a hook stirrer. A dough for swelled food of wheat flour in a rough blending state. The dough after the kneading of the dough was at a temperature of 19 ° C, at which time it was retarded at 5 ° C for 30 minutes.

(3) After the operation of folding into 4 folds at a dough temperature of 15 ° C, the operation of folding into 4 folds was carried out once. At this time, the temperature was delayed at 5 ° C for 30 minutes. After stretching at a dough temperature of 15 ° C to a thickness of 2 mm, it was cut into 40 mm × 40 mm and pierced.

(4) Baking for 12 minutes at 190 ° C under fire, 185 ° C under fire, and further baking at 100 ° C for 20 minutes.

The baked product has a biteness compared with the conventional margarine-in-use product (Comparative Example 1), and has a crisp fresh feeling in the mouth and a good feeling of mouth-feeling.

In addition, it is made into a pie that has little greasy feeling and has a light taste. In addition, there is less occurrence of spalling and spalling, and the shape retention is good.

(Comparative Example 1)

According to the formulation shown in Comparative Example 1 of Table 2, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-based emulsion in a plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. However, the cold water is 44 parts. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then taken out from the refrigerator and used immediately. The temperature is 8 °C.

(Preparation and baking of pie dough)

(1) The operation was carried out in the same manner as in Example 1 to observe the state of the water-type emulsion in the plastic oil, and the state was as follows: the elongated emulsion was 8 mm long and 5 mm thick, and the short emulsion was 3 mm long and thick. 1 mm flaky shape; most of the length is 4 mm and the thickness is 3 mm when viewed as a whole. The temperature of the mixture at this time was 20 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes. However, the dough temperature after the kneading of the dough was 15 °C.

(3) After the operation of folding into 4 folds at a dough temperature of 12 ° C, the operation of folding into 4 folds was carried out once. At this time, it was delayed at 5 ° C for 30 minutes. The dough was stretched to a thickness of 2 mm at a dough temperature of 10 ° C, cut into 40 mm × 40 mm, and pierced. However, the state of the dough is very soft and shrinks after stretching.

(4) Baking was carried out in the same manner as in Example 1. The texture was softer and slightly greasy compared to Example 1.

(5) Further, the state of the floatability is also inferior to that of the first embodiment, and there is unevenness and instability.

(Example 2)

According to the blending shown in Example 2 of Table 1, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-type emulsion in a plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The operation was carried out in the same manner as in Example 1 to observe the state of the water-type emulsion in the plastic oil, and the state was as follows: the elongated emulsion was 23 mm long and 6 mm thick, and the short emulsion was 8 mm long and thick. 2mm flaky shape; when viewed as a whole, it is mostly 15mm in length and 3mm in thickness. The temperature of the mixture at this time was 22 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes.

(3) The dough was folded and delayed in the same manner as in Example 1. After stretching at a dough temperature of 16 ° C to a thickness of 2 mm, it was cut into 40 mm × 40 mm and pierced.

(4) Baking was carried out in the same manner as in Example 1. In the same manner as in the case of the first embodiment, the baked product has a biteness, and has a crisp and fresh mouthfeel in the mouth. In addition, it is made into a pie which has less greasy feeling and has a light taste. In addition, there is less occurrence of spalling and spalling, and the shape retention is good. However, the mouth-melting feeling and the swallowing feeling were slightly inferior to those in Example 1.

(Example 3)

According to the formulation shown in Example 3 of Table 1, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-type emulsion in a plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The operation was carried out in the same manner as in Example 1 to observe the state of the water-type emulsion in the plastic oil, and the state was as follows: the elongated emulsion was 20 mm long and 7 mm thick, and the short emulsion was 8 mm long and thick. 2 mm flaky shape; most of the length is 13 mm and the thickness is 3 mm when viewed as a whole. The temperature of the mixture at this time was 22 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes.

(3) After the operation of folding into 4 folds at a dough temperature of 16 ° C, the operation of folding into 4 folds was carried out once, and the film was delayed at 30 ° C for 30 minutes. After stretching to a thickness of 2 mm at a dough temperature of 16 ° C, it was cut into 40 mm × 40 mm and pierced.

(4) Baking was carried out in the same manner as in Example 1. In the same manner as in the case of the first embodiment, the baked product had a biteness, and the oily feeling was small, and the taste was light. However, compared with the second embodiment, the baked product had a tendency to have a crisp feeling in the mouth and a swallowing feeling. In terms of conformality, there is less occurrence of spalling and spalling, and good shape retention.

(Example 4)

According to the formulation shown in Example 4 of Table 1, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-based emulsion in the plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) In the same manner as in Example 1, the state of the water-type emulsion in the plastic oil was observed, and the state was as follows: the elongated emulsion was 20 mm long and 6 mm thick, and the short emulsion was 8 mm long and 2 mm thick. The flaky shape; when viewed as a whole, most of the length is 13 mm and the thickness is 4 mm. The temperature of the mixture at this time was 21 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes. However, the dough after the kneading of the dough was at a temperature of 18 °C.

(3) After the operation of folding into 4 folds at a dough temperature of 15 ° C, the operation of folding into 4 folds was carried out once, and the temperature was delayed at 5 ° C for 30 minutes. After stretching at a dough temperature of 16 ° C to a thickness of 2 mm, it was cut into 40 mm × 40 mm and pierced.

(4) Baking was carried out in the same manner as in Example 1. In the same manner as in the case of the second embodiment, the baked product has a crisp, fresh, and delicious taste. In addition, it is made into a pie which has little greasy feeling and has a light taste. In addition, there is less occurrence of spalling and spalling, and the shape retention is good.

(Comparative Example 2)

According to the blending shown in Comparative Example 2 of Table 2, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-type emulsion in the plastic oil. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The operation was carried out in the same manner as in Example 1 to observe the state of the water-type emulsion in the plastic oil, and the state was as follows: the elongated emulsion was 15 mm long and 5 mm thick, and the short emulsion was 5 mm long and thick. 1 mm flaky shape; most of the length is 12 mm and the thickness is 3 mm when viewed as a whole. The temperature of the mixture at this time was 21 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes. However, the dough after the kneading of the dough was at a temperature of 18 °C.

(3) After the operation of folding into 4 folds at a dough temperature of 15 ° C, the operation of folding into 4 folds was carried out once, and the stretching was performed at 5 ° C for 30 minutes. After stretching at a dough temperature of 16 ° C to a thickness of 2 mm, it was cut into 40 mm × 40 mm and pierced.

(4) Baking was carried out in the same manner as in Example 1. The baked product was compared with Example 2, and the baked product had a soft chewing feeling and no biting, and the crispness in the mouth was poor. In addition, the mouth melts poorly and is waxy. In addition, there is less occurrence of spalling and spalling, but good shape retention is not obtained.

(5) Further, since the rapeseed hardened oil is used, the trans fatty acid content is 12 g/100 g, and the amount is present in a large amount.

(Comparative Example 3)

According to the blending shown in Comparative Example 3 of Table 2, all the raw materials were added and mixed, and then quenched and kneaded by a kombinator to obtain a water-based emulsion in a plastic oil. The aqueous emulsion in this plastic oil was harder than that of Example 1, and the structure was also poor. Using the water-based emulsion in the plastic oil, a kneaded laminated pie was produced in the same manner as in the first embodiment. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The operation was carried out in the same manner as in Example 1 to observe the state of the water-type emulsion in the plastic oil, and the state was such that the elongated emulsion was 27 mm long and 10 mm thick, and the short emulsion was 13 mm long and thick. 3 mm flaky shape; most of the length is 20 mm and the thickness is 5 mm when viewed as a whole. The temperature of the mixture at this time was 22 °C.

(2) In the same manner as in Example 1, the dough for wheat flour expanded food in a roughened state was prepared and delayed at 5 ° C for 30 minutes. However, the dough temperature after completion of kneading of the dough was 20 °C.

(3) After the operation of folding into 4 folds at a dough temperature of 16 ° C, the operation of folding into 4 folds was carried out once, and the film was delayed at 30 ° C for 30 minutes. After stretching to a thickness of 2 mm at a dough temperature of 18 ° C, it was cut into 40 mm × 40 mm and pierced.

(4) Baking was carried out in the same manner as in Example 1. In comparison with Example 1, the oil particles remained large at the time of mixing until the end, and the oil particles were not sufficiently stretched during stretching, and did not sufficiently form a layer.

(Comparative Example 4)

The water-type emulsion in the plastic oil used in Comparative Example 4 of Table 2 was used, and the kneading cake was produced in the same manner as in Example 1 by the method shown below. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The raw materials other than cold water and salt were placed in a 30-quart mixer at room temperature 24.5 ° C, mixed with a stirrer at a low speed [138 rpm] for 8 minutes, and 200 g of the mixed dough was taken out to observe the water type in the plastic oil. The state of the emulsion. The state of the water-type emulsion in the plastic oil is as follows: the whole is a fine fish meat having a diameter of 3 mm to 4 mm. The temperature of the mixture at this time was 23 °C.

(2) Next, the salt was dissolved in cold water, and the mixture was added to the mixture, and the mixture was mixed at a low speed [138 rpm] for 1 minute using a hook stirrer to prepare a dough for wheat flour expanded food in a rough state, at 5 ° C. Delay for 30 minutes. The dough temperature after the kneading of the dough was 20 °C.

(3) Piercing after stretching at a dough temperature of 18 ° C to a thickness of 1.7 mm. The dough was cut out in a 50 mm Φ trimming die and arranged on a display panel.

(4) The above fire was 190 ° C, and the fire was 185 ° C for 9 minutes, and further baked at 100 ° C for 10 minutes.

The baked product was inferior in floatability as compared with the conventional wrapped margarine product (Comparative Example 2), and the pie could not be baked stably.

(Comparative Example 5)

Using the water-based emulsion of the plastic oil used in Comparative Example 5 of Table 2, a kneading pie was produced in the same manner as in Example 1 and a production method. The water-type emulsion in the plastic oil was cut in the same manner as in Example 1 and then adjusted to a temperature of 20 ° C.

(Preparation and baking of pie dough)

(1) The raw materials other than cold water and salt were placed in a 30-quart mixer at room temperature 24 ° C, mixed at a low speed [138 rpm] for 7 minutes using a stirrer, and 200 g of the mixed dough was taken out to observe the water type in the plastic oil. The state of the emulsion. The state of the water-type emulsion in the plastic oil is a fine fish meat having a diameter of 3 mm to 4 mm as a whole. The temperature of the mixture at this time was 23 °C.

(2) Next, the salt was dissolved in cold water, added to the mixture, and mixed at a low speed [138 rpm] for 1 minute using a hook stirrer to prepare a dough for wheat flour expanded food in a rough state, at 5 ° C. Delay for 30 minutes. The dough temperature after the kneading of the dough was 20 °C.

(3) Piercing after stretching at a dough temperature of 18 ° C to a thickness of 1.7 mm. The dough was cut out in a 50 mm Φ trimming die and arranged on a display panel.

(4) The above fire was 190 ° C, and the fire was 185 ° C for 9 minutes, and further baked at 100 ° C for 10 minutes.

The baked product has biteness and is hard to be broken and has shape retaining property, but has poor floatability and has a dense inner and dry texture, and is a greasy pie having a poor feeling in the mouth and a poor mouthfeel.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the invention, and any one of ordinary skill in the art can make some modifications and refinements without departing from the spirit and scope of the invention. The scope of the invention is defined by the scope of the appended claims.

Claims (5)

A water-type emulsion in a plastic oil for a layered wheat flour expanded food, characterized in that the hardness at 10 ° C has a rheological value of 5000 g or more (using a plunger having a diameter of 10 mm), wherein the oil ratio is 50 wt. %~90wt%, and the oil phase contains 10wt%~85wt% of palm oil in the melting point of the oil, the solid fat content (SFC) of the oil phase is greater than or equal to 51 at 10 ° C, less than or equal to 10 at 30 ° C, and The hardness of the water-type emulsion in the plastic oil at 20 ° C is 500 g or more in terms of a rheological value. The water-type emulsion of the plastic oil for the layered wheat flour expanded food according to the first aspect of the invention, wherein the water-type emulsion of the plastic oil does not substantially contain lauric oils and trans fatty acid. The water-type emulsion of the plastic oil for a layered wheat flour expanded food according to the above aspect of the invention, wherein the water-type emulsion of the plastic oil contains 1 wt% to 10 wt% of oxidized starch. A method for producing a dough for layered wheat flour inflated food, characterized in that each volume is formed into a layered wheat flour expanded food of 15 cc to 1500 cc as described in claims 1 to 3 of the patent application scope. The water-type emulsion in the plastic oil is mixed and stirred with the wheat flour. A layered wheat flour swelled food obtained by baking a dough for layered wheat flour expanded food according to item 4 of the patent application.