WO2002026043A1

WO2002026043A1 - Roll-in type fat compositions and pastry products by using the fat compositions

Info

Publication number: WO2002026043A1
Application number: PCT/JP2001/007970
Authority: WO
Inventors: Toshimitsu Baba; Shigemi Uesugi; Hiroshi Sugihara; Katsuhiro Yumoto
Original assignee: Fuji Oil Company, Limited
Priority date: 2000-09-28
Filing date: 2001-09-13
Publication date: 2002-04-04

Abstract

It is intended to provide roll-in type fat compositions which make it possible to produce pastry products, for example, pies less crumbling but having a characteristic crispy texture and/or layered baked products (Danish pastries, croissants, etc.) being not oily, suffering from little peeling of the dough surface and having a soft texture; and pastry products by using the same. Namely, water-in-oil roll-in type fat compositions characterized by containing from 50 to 70% by weight of an oily phase, from 25 to 45% by weight of moisture and gelatinized starch.

Description

Description Oil and fat composition for roll-in and pastry foods using the oil and fat composition

The present invention relates to a roll-in fat composition used for pastry foods. Background art

Pastry is a layered food product obtained by repeating the process of thinly spreading dough, placing a fat-and-oil composition for roll-in, folding, folding and thinning again, forming the dough, and firing it after molding. In recent years, diversification of tastes has demanded pastes that exhibit a new texture. In Japanese Unexamined Patent Publication No. Hei 11-2889980, a non-emulsified oil / fat composition to which an alpha-monitor starch containing 80% by weight or more of ami mouth pectin is added is kneaded into a dough. Some suggestions have been made to make the texture of the woodpecker more flaky. Japanese Patent Application Laid-Open No. 8-196198 describes that by adding starch and Z or a protein material to an oil or fat composition, the bread becomes soft without relying on an emulsifier, the texture is improved, and the palatability is improved. There have been proposed an oil / fat composition from which a produced bread can be obtained and a method for producing bread using the same. Further, in Japanese Patent Application Laid-Open No. 11-155482, the SFC value is 4 to 50 at 20 ° C. and 30 ° (30 to 40 ° C.). A water-in-oil emulsified oil / fat group that produces a baked confectionery that has little deterioration in flavor and can hold moisture stably by incorporating processed starch into an oil phase consisting of 10 or less oil / fat at 0 ° C. Proposals have also been made for products and baked confectionery products using the same.

However, the former oil and fat composition is for kneading, and is not a roll-in oil and fat composition. The latter oil / fat composition is not disclosed for oral use, and does not have a sufficient effect on volume and texture when used for oral use. Further, with the conventional fat-and-oil composition for roll-in, there was no necessarily satisfactory texture of pastry food. Disclosure of the invention

The present invention relates to a pie and / or a denish pastry pad having a soft texture that is hard to peel off and has a soft texture when bread is eaten. It is an object of the present invention to provide a roll-in fat / oil composition capable of producing pastry food such as layered bread such as croissant and croissant, and a pastry food using the fat / oil composition.

In order to achieve the above object, the present inventors have conducted intensive studies, and as a result, determined the ratio of the oil phase and the amount of water, and used a water-in-oil type roll-in containing an alcoholized starch. It has been found that the use of the oil / fat composition can satisfy the above-mentioned problems, and the present invention has been completed. That is, a first aspect of the present invention is a water-in-oil type roll characterized in that the oil phase contains 50 to 70% by weight, the water content is 25 to 45% by weight and pregelatinized starch. It is an oil and fat composition for in-use. The second is the oil-and-fat composition for roll-in described in the first item, which contains 1 to 4% by weight of starch. A third aspect is the water-in-oil type oil and fat composition for roll-in according to the first or second aspect, wherein the starch is multi-rice starch. A fourth aspect is a pastry food using the water-in-oil type oil-and-fat composition for roll-in according to any one of the first to third aspects. Fifth, the pastry food according to the fourth, wherein the pastry food is a pie. A sixth aspect is the pastry food according to the fourth aspect, wherein the pastry food is a layered bread. BEST MODE FOR CARRYING OUT THE INVENTION

Examples of oils and fats used in the oil and fat composition for roll-in of the present invention include rapeseed oil, soybean oil, castor seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok oil. Vegetable oils such as sesame oil, primrose oil, palm oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, etc. Suitable are single or mixed oils or processed oils which have been hardened, fractionated, transesterified, etc. Roll-in fats and oils using these fats and oils preferably have a melting point of 15 to 45 ° C. If the melting point of the fat is less than 15 ° C, the fat melts in the dough and a layer of the dough and the fat becomes difficult to form. When the melting point of fats and oils exceeds 45 ° C The dough mixed with oils and fats becomes hard and spreadability deteriorates. The proportion of the oil phase of the oil and fat composition for roll-in of the present invention is 50 to 70% by weight, preferably 55 to 70% by weight, based on the total amount of the oil and fat composition for roll-in. When the amount is less than the lower limit, it becomes difficult to obtain a water-in-oil type oil-and-fat composition for roll-in, and it becomes more difficult when a synthetic emulsifier is not used. On the other hand, if the upper limit is exceeded, if the pastry food is a pie, the effect of improving the texture when used will not be sufficiently obtained. Also, when the pastry food is layered bread, it becomes greasy and the improvement effect cannot be sufficiently obtained. The water content of the fat-and-oil composition for roll-in of the present invention is blended in a proportion of 25 to 45% by weight based on the total amount of the fat-and-oil composition for roll-in. If the value is below the lower limit, when the pastry food is a pie, a crunchy and unique texture cannot be obtained. Also, when the pastry food is layered bread, a soft texture cannot be obtained. On the other hand, when it exceeds the upper limit, it becomes difficult to obtain a water-in-oil type oil and fat composition for roll-in.

As the pre-alpha-starch used in the present invention, the starch can be derived from rice, wheat, evening pio, potato, corn starch, etc., and these starches alone or in a mixture are good. It is desirable to use wool starch, and when used for pies, a more crisp feel can be obtained. These pre-alpha starches may be purchased from commercial sources, or can be easily obtained by dispersing the starch in water and heating. The heating conditions in this case depend on the type of starch. Although it differs, potato starch can be obtained by heating at 70 ° C for about 30 minutes, and even wheat starch, which has the slowest alpha conversion, can be obtained by heating at 95 ° C for about 1 hour. The use of the pre-gelatinized starch makes it easier to produce a fat and oil composition for roll-in with little increase in viscosity during heating during production.

The alpha-starch starch used in the oil and fat composition for roll-in of the present invention is preferably blended at a ratio of 1 to 4% by weight based on the total amount of the oil and fat composition. If the amount is too small, the effect of improving the texture of the pastry is weakened and the characteristics are reduced.

In order to produce the oil and fat composition for roll-in according to the present invention, for example, a starch which has been preliminarily converted into a dissolved oil phase component is added and dispersed. Next, the aqueous phase component can be mixed with the oil phase component to prepare an emulsion, which can be obtained by quenching and kneading using a conventionally known kneading machine such as a pot or a combinator. The same thing can be obtained by adding the starch to the water phase and quenching and kneading it without adding the starch to the oil phase.

When producing the oil-and-fat composition for roll-in of the present invention. Conventionally used sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene dalycol fatty acid esters and monoglyceride acetate, tartaric acid Monoglycerides, monoglycerides mixed with tartaric acid, monoglyceric acid Either with or without synthetic emulsifiers such as various organic acid monodaliserides such as monoglyceride of dicetyl tartaric acid, monoglyceride of lactic acid, monoglyceride of succinic acid, monoglyceride of lingic acid, etc. . When these synthetic emulsifiers are used, a water-in-oil type oil or fat composition for roll-in can be easily obtained.

The pastry food of the present invention is a layered product obtained by repeatedly doughing a dough, laminating a fat-and-oil composition for roll-in, folding, and again thinly rolling to form a dough, followed by molding and firing. Food

When the pastry food of the present invention is a pie, the dough is made mainly of flour and water, whereas when the pastry food is a layered bread, the dough is made of flour, yeast and water. The dough is thinly spread, and the fat and oil composition for roll-in is placed on the dough, then folded and thinly spread again to produce a dough. After shaping, a fermentation step is performed, followed by baking. It differs from puff pastry in that it has a fermentation process. Example

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In particular, it goes without saying that the order of adding the additives or the order of emulsification 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 parts mean both by weight. Experimental example 1

It was pregelatinized in an oil phase in which 0.2 part of yolk lecithin was dissolved in 60.0 parts of an oil component consisting of 75.0% of hardened fish oil, 8.0% of hardened rice bran oil, and 17.0% of rapeseed oil. Disperse 2.5 parts of Ulti rice starch. An aqueous phase obtained by adding 1.0 part of salt to 36.3 parts of water was gradually added thereto, and the mixture was stirred at about 50 ° C with a homomixer, and mixed and emulsified in a state where the ulch rice starch was swollen. After that, the mixture was quenched and kneaded with a combinator to prepare a fat and oil composition for roll-in. At this time, the melting point of the fat component was 36.5 ° C.

Experimental Example 2 to Experimental Example 6

The same oil phase as in Experimental Example 1 was pregelatinized into 60.2 parts of multi-rice rice starch. In place of 2.5 parts, each pregelatinized potato starch, evening pio starch, wheat starch, corn starch, and coconut starch were used. The corn starch was dispersed, and a fat-and-oil composition for roll-in was prepared in the same manner as in Experimental Example 1. The oil and fat compositions obtained from each of the pre-alpha starches were designated as Experimental Examples 2 to 6.

Comparative example 1

To 60.2 parts of the same oil phase as in Experimental Example 1, gradually add an aqueous phase obtained by adding 1.0 part of sodium chloride to 38.8 parts of water. A composition was prepared.

Comparative example 2

2.5 parts of non-pregelatinized urchi rice starch is dispersed in 60.2 parts of the oil phase component similar to that of Experimental Example 1. There, 1.0 part of salt was added to 36.3 parts of water, and the aqueous phase was gradually added. A roll-in fat composition was prepared in the same manner as in Experimental Example 1.

Comparative example 3

5.0 parts of pregelatinized wurtz rice starch is dispersed in 60.2 parts of the oil phase component similar to that of Experimental Example 1. An aqueous phase obtained by adding 1.0 part of sodium chloride to 33.8 parts of water was gradually added thereto, and a fat and oil composition for oral use was prepared in the same manner as in Experimental Example 1.

Comparative example 4

In the same manner as in Experimental Example 1, 2.5 parts of pregelatinized urch rice starch is dispersed in 72.5 parts of the oil phase component. An aqueous phase obtained by adding 1.0 part of sodium chloride to 24 parts of water was gradually added thereto, and a fat-and-oil composition for roll-in was prepared in the same manner as in Experimental Example 1. Comparative experiment example 5

In the same manner as in Experimental Example 1, 2.5 parts of pregelatinized urch rice starch is dispersed in 50.5 parts of the oil phase component. An aqueous phase obtained by adding 1.0 part of sodium chloride to 46 parts of water was gradually added thereto, and a fat and oil composition for roll-in was prepared in the same manner as in Experimental Example 1. Next, the pie was baked as a pastry food using the fat-and-oil composition for roll-in, using the following dough composition and production method. Evaluation was made using each of the roll-in fats and oils compositions of No. 5.

Example 1

In the formulation of Example 1 in Table 1, after kneading the raw materials other than Experimental Example 1 fat and oil composition, and performing a retard in a refrigerator, EXPERIMENTAL EXAMPLE 1 The fat and oil composition was folded, and three-fold and four-fold were performed once each for reverse sushi. After being retarded in a refrigerator, it was folded twice, molded, and baked under the conditions of 190 ° CZ for 23 minutes and 140 ° C / 30 minutes. A pie according to Example 4 was obtained. As the evaluation, workability was good. The obtained pie had a good inner layer, and when eaten, the dough did not fall apart like a conventional pie. The texture was moderately crisp.

Example 2 to Example 6

In the blends of Examples 2 to 6 in Table 1, the same processing as in Example 1 was performed.

Table 1 summarizes the formulations, production methods, and evaluations of Examples 1 to 6.

Composition of pie, manufacturing method and evaluation

Comparative Example 1

In the formulation of Comparative Example 1 in Table 2, the ingredients other than Comparative Experimental Example 1 Oil and fat composition were kneaded, and the mixture was subjected to refrigerating in a refrigerator. Trifold and fold were performed once each. Then, after retarding in the refrigerator, three folds were performed twice, and then molded, and then 190 ° C for 23 minutes and 140 ° C. CZ was fired for 30 minutes. A pie according to Comparative Example 4 was obtained. As for the evaluation, the workability was poor because the dough was sticky during the work. The resulting pie had a good inner layer, and when eaten, the dough was unlikely to fall apart like a conventional pie. The texture is slightly crisp However, it was not the intended degree.

Comparative Example 2 to Comparative Example 5

In the formulations of Comparative Examples 2 to 5 in Table 2, the same treatment as in Example 1 was performed.

Table 2 summarizes the formulations, production methods, and evaluations of Comparative Examples 1 to 5.

Table 2

Composition of pie, manufacturing method and evaluation

Next, using the oil-and-fat composition for roll-in, a layered bread was baked as a pastry food by the following dough composition and production method. Examples 7 to 11 show examples of layered breads of various types of bread dough in which, using the fat and oil composition for roll-in, using the fat and oil composition of Experimental Example 1, and having a single liquid after folding. .

Example Ί

In the formulation of Example 7 in Table 3, raw materials other than Experimental Example 1 fat composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal bread dough). Next, the dough was divided into 1831 g, and the dough was cooled at 110 ° C for 2 hours and then laid (retarded) for 2 hours. After one fold, one fold was performed, and the bread was spread to a thickness of 3 mm. The dough is wound into a roll, cut every 70 g, and the cut side is turned upside down and fermented for 1 hour at a 33 ° C / 75% humidity humidifier. Fired at 180 ° C for 11 minutes. A layered bread according to Example 7 was obtained. As the evaluation, workability was good. The obtained layered bread had a good dough with less peeling of the dough surface, was not greasy and had a soft texture.

Example 8

In the formulation of Example 8 in Table 3, raw materials other than Experimental Example 1 fat composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal butter roll dough). Next, divide the dough into 189,6 g and then cook at 110 ° C for 2 hours. After cooling to ground (Retard), Experimental Example 1 Fold 400 g of oil and fat composition, fold once in reverse sushi once, then fold in four times, until the dough thickness reaches 3 mm Spread. Cut the dough into rolls, cut every 70 g, and incubate for 1 hour at 33 ° C / 75% humidifier with the cut side facing upward. Fire baked for 1 minute at 180 ° C. The layered bread according to Example 8 was obtained, and the workability was good as an evaluation. It was not greasy and had a soft texture.

Example 9

In the formulation of Example 9 in Table 3, materials other than Experimental Example 1 fat composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal butter roll dough). Next, the dough is divided into 1936 g, and then subjected to ground cooling (retard) at 110 at room temperature for 2 hours. After one fold in the evening, four folds were performed, and the bread was spread to a thickness of 3 mm. Cut the dough into rolls, cut every 70 g, and incubate for 1 hour at a 33 ° C / 75% humidifier with the cut side facing up. Bake for 1 minute at 180 ° C. Lower layer fire was obtained, and the layered bread according to Example 9 was evaluated.The workability was good as evaluation.The obtained layered bread was hard to peel the dough surface. It had a good, non-greasy, soft texture.

Example 10 In the formulation of Example 10 in Table 3, Experimental Example 1 Raw materials other than the fat and oil composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal confectionery dough). Next, after dividing the dough into 189 g, the soil was allowed to stand on a ground for 2 hours at 110, and then retarded. After one fold in the evening, four folds were performed, and the bread was spread to a thickness of 3 mm. The dough is rolled, cut into 70 g pieces, and cut with the cut side facing upward, and fermented at 33 ° C / 75% humidifier for 1 hour. Fire baked at 180 ° C. for 1 minute to obtain a layered bread according to Example 10. The workability was good as an evaluation. It was not greasy and had a soft texture.

Example 1 1

In the formulation of Example 11 in Table 3, Experimental Example 1 Raw materials other than the oil and fat composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (ordinary confectionery dough). Next, the dough was divided into 1969 g, and then subjected to ground cooling (retard) at 110 at room temperature for 2 hours. After folding once, it was folded four times and spread to a bread dough thickness of 3 mm. Cut this dough into single rolls, cut every 70 g, and incubate for 1 hour at a 33 ° C / 75% humidity humidifier with the cut side facing up. : Bake for 1 minute at 180 ° C. Lower layered bread according to Example 11 was obtained. In terms of value, workability was good. The obtained layered bread had a good dough with no peeling of the dough surface, was not greasy and had a soft texture.

Table 3 summarizes the formulations, production methods, and evaluations of Examples 7 to 11.

Table 3

Method and evaluation

In mixing Danish pastries and croissants, Experimental Example 1 Using fat and oil composition as a fat and oil for roll-in, retarding once and blending fat and oil like ordinary margarine (trade name, Artpia 200: Fuji Oil Refining Co., Ltd., oil content Table 4 shows examples of layered bread prepared using retard and twice using 85%).

Example 1 2

In Example 12 in Table 4, Experimental Example 1 Raw materials other than the fat and oil composition were mixed at a low speed for 5 minutes to produce a dough with a kneading temperature of 26 ° C (normal butter roll dough). Was divided into 1828 g, then the soil was cooled at 110 ° C for 2 hours, and the soil was allowed to stand (retard) for 2 hours. After one fold, one four fold was performed and spread to a bread dough thickness of 3 mm. Wrap the dough in rolls, cut every 70 g, and incubate for 1 hour at 33 ° C / 75% humidity with the cut side facing upwards. Fired at 180 ° C for 1 minute. A layered bread (referred to as a denish pastry) according to Example 12 was obtained. As the evaluation, workability was good. The obtained layered bread (referred to as Danish pastry) had a good texture with less peeling of the dough and was not oily and had a soft texture.

Example 13

In the formulation of Examples 13 in Table 4, experiment example 1 Raw materials other than the oil and fat composition were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal bread dough and butter roll dough) Intermediate fabric). Next, the dough is divided into 178 g, and after cooling the dough at 110 ° C for 2 hours (retard), Experimental Example 1 400 g of the oil / fat composition is folded in, and the reverse sushi is removed. After one fold and one fold The bread was spread to a thickness of 3 mm. After shaping the dough into croissants every 55 g, incubate it for 1 hour at a 33 ° C / 75% humidifier, and heat at 1100 ° C and 1800 ° C. Bake for a minute. The layered bread (referred to as croissant) according to Example 13 was obtained. As the evaluation, workability was good. The resulting layered bread (called croissant) had a good dough that was hard to peel off, was not greasy, and had a soft texture.

Comparative Example 6

In the formulation of Comparative Example 6 in Table 4, raw materials other than Artpia 200 were mixed at a low speed for 5 minutes to prepare a dough having a kneading temperature of 26 ° C (normal butter roll dough). Next, the dough is divided into 1828 g, and then cooled at 110 ° C for 2 hours. After cooling, the artopia 200 is folded into 400 g, and the ribs are laid back. After one fold in one fold, one fold was performed and spread to a bread dough thickness of 3 mm. The dough was wound into a roll and crushed every 70 g, and the cut side was turned upside down and fermented at 33 ° C / 75% humidity for 1 hour. The fire was fired at 180 ° C for 11 minutes. A layered bread according to Comparative Example 6 (referred to as Danish single story) was obtained. As the evaluation, workability was good. The resulting layered bread (referred to as Danish pastry) had a loose dough surface, was greasy, and had a soft texture.

Comparative Example 7

With the same composition as Comparative Example 6 (ordinary Danish paste The same treatment as in Comparative Example 6 was performed after one fold and one fold in reverse sushi overnight, and then the dough was allowed to cool at 110 ° C for 4 hours (retard). The dough was folded once and spread out to a thickness of 3 mm (normal danish pastry preparation work). The dough was wound into rolls, cut every 70 g, and the cut was placed on the top. The mixture was fermented at 33 ° C / 75% humidifier for 1 hour and baked at 200 ° C on the upper heat and 180 ° C on the lower heat for 1 minute. A layered bread (referred to as Danish pastry) according to Comparative Example 7 was obtained. As the evaluation, workability was poor with two retards. The obtained layered bread (referred to as Danish pastries) had a slightly peeled dough surface, was as greasy as conventional denish, and had a soft texture.

Table 4 summarizes the formulations, production methods, and evaluations of Example 12, Example 13, Comparative Example 6, and Comparative Example 7.

Table 4

Formulation, manufacturing method and evaluation of layered bread

Industrial applicability

When the oil-and-fat composition for roll-in according to the present invention is used, a pie and / or a pie and / or a danish paste having a soft texture that is hard to peel off and does not peel off the bread dough so that the surface of the bread dough is hard to peel off is easy to eat. It became possible to obtain pastry foods such as layered bread such as lee and croissants.

Claims

A water-in-oil type oil or fat composition for roll-in, characterized in that the oily phase contains 50 to 70% by weight, the water content is 25 to 45% by weight and pregelatinized starch.

2. The fat and oil composition for roll-in according to claim 1, wherein the starch contains 1 to 4% by weight.

3. The water-in-oil type fat-and-oil composition for roll-in according to claim 1, wherein the starch is wool rice starch.

4. A pastry food, comprising the water-in-oil type oil-and-fat composition for roll-in according to any one of claims 1 to 3.

5. The pastry food according to claim 4, wherein the pastry food is a pie.

6. The pastry food according to claim 4, wherein the pastry food is a layered bread.