WO2006011331A1

WO2006011331A1 - Water-in-oil type emulsifying composition to be rolled in

Info

Publication number: WO2006011331A1
Application number: PCT/JP2005/011897
Authority: WO
Inventors: Tomoaki Kumatani; Tooru Nakanishi; Hiroko Kawai; Akiko Kazami
Original assignee: Fuji Oil Company, Limited
Priority date: 2004-07-30
Filing date: 2005-06-29
Publication date: 2006-02-02
Also published as: JP4725517B2; JPWO2006011331A1; CN1964631B; CN1964631A

Abstract

It is intended to provide a water-in-oil type emulsifier composition to be rolled in which is used in producing layered and risen wheat foods such as pies and Danish pastries, can enrich the juicy texture inherent to a milk-origin fats such as butter, fermented butter, butter oil, fermented butter oil or fractionated butter oil without damaging the same, is excellent in handling properties and can provide baked products having beautiful inner layers. Namely, a layered and risen wheat food prepared by using a water-in-oil type emulsifier composition to be rolled in which contains from 20 to 40% by weight of a milk-origin fat, from 20 to 35% by weight of a fat occurring as a liquid oil at 20oC and from 25 to 45% by weight of hardened palm oil, wherein the fatty acids constituting the hardened palm oil have a composition ratio of stearic acid/(stearic acid+elaidic acid)≤0.40.

Description

Water-in-oil emulsion composition for roll-in

Technical field

[0001] The present invention relates to a water-in-oil emulsion composition for roll-in, and more specifically, to a water-in-oil emulsion for roll-in suitable for producing a layered puffed wheat flour food product such as pie or danish pastry. The present invention relates to a composition and a layered puffed wheat flour food product using the composition.

Background art

[0002] Roll-in water-in-oil emulsified yarns used in the manufacture of layered puffed wheat flour foods such as Danish pastries and pies have a physical property that is required for filling and kneading applications. to differ greatly. Taking Danish pastry as an example, the roll-in process involves wrapping it in dough chilled around o ° c and stretching it with a sheeter to form a folding layer. In the roll-in process, the temperature of the dough increases and it softens, so the retard is often used to adjust the dough hardness. In order to bring the water-in-oil emulsified composition into every corner and bring a beautiful inner layer to the baked product, extensibility in the low temperature range and firmness are required.

[0003] In recent years, full-fledged products using 100% butter and fermented butter as roll-in water-in-oil emulsified compositions in layered puffed wheat flour foods such as pies and Danish pastries have become popular. It should be said that the face. However, the hardness of butter and fermented butter changes easily depending on the temperature, and if you are not familiar with handling or if you are going to produce it with equipment such as a continuous line because of mass production, the inner layer of the baked product will be There are many cases in which the original light texture and taste of pies and Danish pastries are significantly impaired and the product value is lost, making it difficult to use industrially. In addition, butter and fermented butter are expensive, and when they are used, there is a drawback that the fired product becomes expensive.

Because of the above problems, in order to obtain a puffed layered flour food with industrially superior butter and fermented butter flavor, edible fats and oils, emulsifiers, and aqueous raw materials are added to butter, fermented butter, butter oil, fermented butter oil, fractionated butter oil So-called compound type that blends The water-in-oil type emulsified yarn and composition for roll-in have been used.

[0004] However, conventional compound-type water-in-oil emulsion compositions for roll-in use high-melting-point fats and oils that are poorly spoken and are partly edible in order to provide optimum workability. It is almost always used, and therefore, the rising melting point of the water-in-oil emulsified yarn for roll-in and the resulting oil phase becomes high, and the crispness and juiciness of the baked product are impaired, butter, fermented butter, butter oil, It was powerful enough to bring out the flavor characteristics of fermented butter oil and fractionated butter oil.

[0005] Numerous inventions have been made as conventional compound-type water-in-oil emulsion compositions for roll-in. Patent Document 1 discloses margarine using a stearin fraction obtained by fractionating butterfat. In Patent Document 2, the iodine number is 10 or less, and among all the constituent fatty acids, fat A in which the constituent fatty acid having 18 or more carbon atoms is 80% by weight or more, and the iodine number is 20 or less and the number of carbon atoms in all the constituent fatty acids is Fat B, whose constituent fatty acid is 14% or less, and fat AZ fat B = 10Z90-90ZlO in a weight ratio, and then transesterified oil C and milk fat which are randomly transesterified Disclosed is a roll-in oil / fat composition. In Patent Document 3, 1 to 2 or more types of fats and oils (A) selected from milk fat and milk oil fractionated oil (A) are contained in the oil phase in an amount of 5 to 90% by weight, and the constituent fatty acid at position 2 is H (carbon number 16 The above-mentioned saturated fatty acid) is contained in an amount of 20% by weight or more, and the weight ratio of the fat (A) to the fat (B) is fat (B) Z fat (A) ≥0.2. A plastic oil composition is disclosed.

However, none of these inventions were sufficient because the juicy feeling of milk-derived fat could not be fully exploited.

[0006] Patent Document 1: Japanese Unexamined Patent Publication No. 2000-166469

Patent Document 2: Japanese Patent Laid-Open No. 2002-253117

Patent Document 3: Japanese Unexamined Patent Publication No. 2003-3194

Disclosure of the invention

Problems to be solved by the invention

[0007] An object of the present invention is a roll-in water-in-oil emulsion composition for use in the production of layered puffed wheat flour foods such as pies and Danish pastries, comprising butter, fermentation butter, Roll-in that can increase the succulent feeling of milk-derived fat power S, such as butter oil, fermented butter oil, and fractionated butter oil, rather than impairing the succulent feeling with excellent workability and a beautiful inner layer fired product The object is to provide a water-in-oil emulsion composition. Means for solving the problem

[0008] As a result of intensive studies, the inventors of the present invention can solve the above problems when a specific fat or oil is contained in the oil phase of the water-in-oil composition for roll-in and has a specific rising melting point. As a result, the present invention has been completed.

That is, the first of the present invention contains 20 to 40% by weight of fat derived from milk, 20 to 35% by weight of fats and oils that are liquid at 20 ° C, and 25 to 45% by weight of hardened palm oil. It is a water-in-oil emulsion composition. The second is the water-in-oil emulsion composition for roll-in according to the first, wherein stearic acid Z (stearic acid + elaidic acid) ≤0.40 in the fatty acids constituting the hardened palm oil. The third is the water-in-oil emulsion composition for roll-in according to 1 or 2, wherein the rising melting point of the oil phase of the water-in-oil emulsion composition is 28 to 35 ° C. The fourth is the water-in-oil emulsified composition for roll-in according to any one of the first to third, wherein the oil content is 85 to 95% by weight. Fifth is a layered expanded flour food product using the above-mentioned water-in-oil emulsion composition for roll-in.

The invention's effect

[0009] According to the present invention, when producing layered puffed wheat flour foods such as Danish pastry and pie, the sense of juiciness with milk-derived fatiness such as butter, fermented butter, butter oil, fermented butter oil, and fractionated butter oil is impaired. It was possible to provide a water-in-oil emulsified composition for roll-in that can be rather enhanced, has excellent workability, and can provide a beautiful inner layer fired product.

BEST MODE FOR CARRYING OUT THE INVENTION

[0010] Oils and fats used in the water-in-oil emulsified composition for roll-in of the present invention include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive Examples include vegetable oils such as oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil The above oils can be used alone or as a mixed oil In addition, processed oils and fats that have been transesterified are suitable.

[0011] The roll-in water-in-oil emulsified yarn according to the present invention comprises 20 to 40% by weight of milk-derived fat, 20 to 35% by weight of liquid fat at 20 ° C, and hardened palm oil. It should contain 25-45% by weight. When the fats and oils and the content are not satisfied, the succulent feeling of the fat derived from milk in the baked product is impaired, the workability at the time of roll-in is inferior, and it becomes difficult to obtain a baked product having a beautiful inner layer.

[0012] As milk-containing fats, butter, fermented butter, butter oil, fermented butter oil, butter oil or fermented butter oil is hardened, fractionated, transesterified, etc. Evater oil can be exemplified.

[0013] The water-in-oil emulsion composition for roll-in of the present invention needs to contain a liquid fat at 20 ° C. In general, oils and fats that are liquid at 20 ° C are rapeseed oil, soybean oil, sunflower seed oil, and oils that have an SFC of 5 or less at 20 ° C measured according to AOCS Official Method 5th edition Cdl6-81. Cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, or a single or mixed oil thereof, or processed oils and fats that have been cured, fractionated, transesterified, etc. Can be illustrated.

[0014] The hardened palm oil contained in the water-in-oil emulsion composition for roll-in of the present invention can be obtained by, for example, fractionating palm oil and curing the obtained low melting point fraction. In the fatty acid constituting the oil and fat, stearic acid Z (stearic acid + elaidic acid) is preferably 0.40 or less, and more preferably 0.25 or less. When this value is large, the sensation of fats and oils is deteriorated, and the succulent feeling of the layered puffed wheat flour food product using the water-in-oil emulsion composition for roll-in containing it is not preferred.

[0015] The rising melting point of the oil phase of the water-in-oil emulsion composition for roll-in of the present invention is 28 to 35 ° C, preferably 29 to 33 ° C. If it is less than the lower limit, the water-in-oil type emulsion composition for roll-in is not preferred because the softness of the emulsion is lost and workability deteriorates. When the upper limit is exceeded, it is difficult to obtain a juicy feeling with fat-derived milk power S in the baked product, which is not preferable.

[0016] The oil content of the water-in-oil emulsion composition for roll-in of the present invention is preferably 85 to 95% by weight. If it is less than the lower limit, it is difficult to obtain the succulent feeling of milk-derived fat. If the upper limit is exceeded, workability at the time of roll-in is impaired, which is preferable! /. [0017] The water-in-oil emulsion composition of the present invention may contain an emulsifier, if necessary. As emulsifiers, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride, tartaric acid acetate Examples include mixed monoglycerides, citrate monoglycerides, diacetyl ditartaric acid monoglycerides, lactic acid monoglycerides, various organic acid monoglycerides such as malic acid monoglyceride, calcium stearoyl lactate, sodium stearoyl lactate, and lecithin.

[0018] In the present invention, in addition to the above raw materials and additives, oil-soluble components such as pigments, antioxidants, and fragrances, and water-soluble components such as salt, saccharides, powdered milk, and fermented milk may be used as desired. Is possible.

[0019] The method for producing the water-in-oil emulsified composition for roll-in of the present invention is not particularly limited, but after pre-emulsifying the oil phase and the aqueous phase as usual, a perfector, a bottor, a combinator It can be manufactured by quenching and kneading. The oil phase can be prepared by adding oil-soluble components such as pigments, antioxidants, and fragrances to the melted fats and oils, and dissolving and dispersing them as necessary. The aqueous phase can be prepared by adding water-soluble milk components in water or warm water, and if necessary, adding sodium chloride, sugars, inorganic salts, etc., and dissolving and dispersing them.

[0020] In the layered puffed wheat flour food of the present invention, a flour-containing dough is thinly spread, a water-in-oil emulsified composition for roll-in is placed on the dough, folded and thinned again to make a dough, which is then baked. You can get it from Kotoko. Specific examples of the layered puffed wheat flour food thus obtained include Danish pastry, croissants, pies and the like. 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 the examples, “%” and “part” mean weight standards.

[0022] Experimental Example 1

30 parts of butter, hardened palm oil A (palm oil was fractionated, and the resulting low melting point fraction was hardened and prepared. Ascending melting point 38 ° C, stearic acid Z (stearic acid + elaidic acid) = 0.17 37 Part, soybean oil 28 parts melted and 50 ° C water 4 parts mixed with salt 1 part mixed and stirred, pre-emulsified and rapidly cooled and kneaded with a combinator. A water-in-oil emulsion composition for roll-in having a good structure was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 31 ° C. The fat derived from milk contained in the water-in-oil emulsion composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. These are summarized in Table 1.

[0023] Experimental Example 2

In Experimental Example 1, 30 parts of butter to 45 parts, 37 parts of hardened palm oil A to 31 parts, 28 parts of soybean oil to 21 parts, 4 parts of water to 2.5 parts, and 1 part of salt to 0.5 parts Example 2 was carried out in the same manner as in Experimental Example 1 except that the water-in-oil emulsion composition for roll-in with good structure in Experimental Example 2 was obtained. The ascending melting point of the oil phase of the resulting water-in-oil emulsified yarn and product was 31 ° C. Moreover, the milk-derived fat contained in the water-in-oil emulsion composition was 38% by weight. The oil content of the water-in-oil emulsion composition was 90% by weight. These are summarized in Table 1.

[0024] Experimental Example 3

In Experimental Example 1, 65 parts of 37 parts of hydrogenated palm oil A and 28 parts of soybean oil were added to hardened palm oil B (increased melting point 35 ° C, stearic acid Z (stearic acid + elaidic acid) = 0.14) 43 parts and soybean oil Except for the replacement of 22 parts by 65 parts, the same procedure as in Experimental Example 1 was carried out to obtain a water-in-oil emulsified composition for roll-in of Experimental Example 3 with good structure. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 32 ° C. The fat derived from milk contained in the water-in-oil type emulsified yarn and the composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. These are summarized in Table 1.

[0025] Experimental Example 4

In Experimental Example 1, 65 parts of 37 parts of hardened palm oil A and 28 parts of soybean oil were added to hardened palm oil C (rising melting point 40 ° C, stearic acid Z (stearic acid + elaidic acid) = 0.30) 33 parts and soybean oil The same procedure as in Experimental Example 1 was carried out except that 32 parts were replaced with 65 parts, and the water-in-oil emulsion composition for roll-in with good structure in Experimental Example 4 was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 34 ° C. The fat derived from milk contained in the water-in-oil type emulsified yarn and the composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. Table 1 I summarized it.

[0026] Table 1 summarizes the compositions and results of Experimental Examples 1 to 4.

[¾1]

[0027] Comparative Experiment Example 1

In Experiment 1, except that 37 parts of hardened palm oil A were replaced with 25 parts and 28 parts of soybean oil were replaced with 40 parts. A type emulsion composition was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 28 ° C. The fat derived from milk contained in the water-in-oil emulsion composition was 25% by weight. The oil content of the water-in-oil emulsion composition was 90% by weight. These are summarized in Table 2.

[0028] Comparative Experiment Example 2

In Experimental Example 1, except that palm hardened oil A37 part was replaced with 50 parts and soybean oil 28 parts were replaced with 15 parts, it was carried out in accordance with Experimental Example 1, and the structure of Comparative Experimental Example 2 was excellent in water-in-oil type for roll-in. An emulsified composition was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 35 ° C. Further, the fat derived from milk contained in the water-in-oil type emulsified yarn and the composition was 25% by weight. The oil content of the water-in-oil emulsion composition was 90% by weight. These are summarized in Table 2.

[0029] Comparative Experiment Example 3

According to Experimental Example 1, except that 37 parts of hardened palm oil A was replaced with 37 parts of hardened palm oil D (rising melting point 36 ° C, stearic acid Z (stearic acid + elaidic acid) = 0.67). The water-in-oil emulsified composition for roll-in of Comparative Experiment Example 3 having a good structure was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 31 ° C. Moreover, the fat derived from milk contained in the water-in-oil emulsified yarn and the composition was 25% by weight. Also, water-in-oil emulsified yarn The oil content of the product was 90% by weight. These are summarized in Table 2.

[0030] Comparative Experiment Example 4

Comparative experiment example conducted in the same manner as in Experimental example 1, except that 37 parts of hydrogenated palm oil and 28 parts of soybean oil were replaced with 45 parts of rapeseed oil (increased melting point 35 ° C) and 20 parts of soybean oil. A water-in-oil emulsified composition for roll-in 4 having a good texture was obtained. The ascending melting point of the oil phase of the obtained water-in-oil emulsion composition was 31 ° C. The fat derived from milk contained in the water-in-oil emulsion composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. These are summarized in Table 2.

[0031] Comparative Experiment Example 5

In Experimental example 1, except that 37 parts of hardened palm oil A were replaced with 33 parts, 28 parts of soybean oil were replaced with 25 parts, and 4 parts of water were replaced with 11 parts. A water-in-oil emulsion composition for roll-in was obtained. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 31 ° C. The fat derived from milk contained in the water-in-oil emulsion composition was 25% by weight. The oil content of the water-in-oil emulsion composition was 83% by weight. These are summarized in Table 2.

[0032] Comparative Experiment Example 6

In Experimental Example 1, the water-in-oil emulsion composition for roll-in of Comparative Experimental Example 6 was prepared in the same manner as in Experimental Example 1, except that A37 parts of the hardened palm oil was replaced with palm oil (rising melting point 38 ° C). Although the structure was poor, the ductility was poor and the result was poor. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 33 ° C. Further, the fat derived from milk contained in the water-in-oil type emulsified yarn and the composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. These are summarized in Table 2.

[0033] Table 2 summarizes the compositions and results of Comparative Experimental Example 1 to Comparative Experimental Example 6.

[Table 2] Comparative Experimental Example 1 Comparative Experimental Example 2 Comparative Comparative Experimental Example 3 Comparative Experimental Example 4 Comparative Experimental Example 5 Comparative Experimental Example 6 Batter 30 30 30 30 30 30 Parr oil-1-1 37 bar hardened oil A. 25 50 -1 33 1 Palm Dried oil D ― 1 37-1-Hardened rapeseed oil---45 ―-Soybean oil 40 15 28 20 25 28

Water 4 4 4 4 1 1 4 Salt 1 1 1 1 1 1 Melting point ("c 28 35 31 31 3ί 33 Oil content (wt%) 90 90 90 90 83 90 Next, roll-in water-in-oil emulsified composition Used, the croissant was baked under the composition shown in Table 3 and the production conditions shown in Table 4, and the workability during roll-in, the inner layer of the baked product, the flavor, and the sense of juiciness were evaluated.

[Table 3]

[Table 4]

[0035] Example 1

In the formulation of Example 1 in Table 3, after kneading raw materials other than the water-in-oil emulsion composition for roll-in of Experimental Example 1 and fermenting them in a chamber at 28 ° C and 75% humidity for 60 minutes, Retarded for 60 minutes in an 18 ° C freezer. Fold the water-in-oil type emulsified yarn for roll-in in Example 1 and fold it twice with a reverse sheeter, then take a retard for 60 minutes with a freezer at 7 ° C and fold it with a reverse sheeter. After one run, retarded with a freezer at 7 ° C for 45 minutes. Then, the dough is stretched to 4 mm on a reverse sheeter, 55 g is formed, fermented for 60 minutes in a chamber at 30 ° C and 75% humidity, and then baked for 17 minutes in an oven at a chamber temperature of 210 ° C. 1 croissant was obtained. In terms of evaluation, both the workability during roll-in and the inner layer of the fired product were good. The results are summarized in Table 5.

[0036] Examples 2 to 4 and Comparative Examples 1 to 5

In the formulations of Example 2 to Example 4 and Comparative Example 1 to Comparative Example 5 in Table 3, the same treatment as in Example 1 was performed. For evaluation, Example 2 to Example 4 and Comparative Example 4 to Comparative Example 5 were good in both the workability during the mouth-in and the inner layer of the fired product, but in Comparative Examples 1 and 3, the roll-in was performed. Shrinkage of the dough was observed, and the inner layer of the baked product was fine and defective. In Comparative Example 2, cracks were observed during roll-in, and the inner layer of the fired product was uneven and defective. These results are summarized in Table 5. Examples 1 to 4 and Comparative Examples 1 to 6 The croissants were baked. After one day, they were tasted, flavored and juicy. The results of the evaluation are shown in Table 5. In Examples 1-4 and Comparative Example 1, flutter

Although one good usual taste and good flavor were obtained and the juiciness was excellent, in Comparative Examples 2 and 4, the flavor was good, but the juiciness was poor and poor. In Comparative Example 3 and Comparative Example 5, the flavor was good, but the succulent feeling was somewhat poor and not satisfactory enough.

Five]

Good

Industrial applicability

The present invention relates to a water-in-oil emulsion composition for roll-in, and more specifically, to a roll-in water-in-oil emulsion composition suitable for producing layered puffed wheat flour foods such as pies and danish pastries, and The present invention relates to a layered puffed wheat flour food product using the same.

Claims

The scope of the claims

[1] Roll-in water-in-oil type containing 20 to 40% by weight of milk-derived fat, 20 to 35% by weight of oil and fat that are liquid at 20 ° C, and 25 to 45% by weight of palm hardened oil Emulsified composition.

[2] The water-in-oil emulsion composition for roll-in according to claim 1, wherein the fatty acid constituting the hardened palm oil is stearic acid Z (stearic acid + elaidic acid) ≤0.40.

[3] The water-in-oil emulsion composition for roll-in according to claim 1 or 2, wherein the rising melting point of the oil phase of the water-in-oil emulsion composition is 28 to 35 ° C.

[4] The water-in-oil emulsified yarn for a roll-in composition according to any one of claims 1 to 3, wherein the oil content is 85 to 95% by weight.

[5] A layered puffed wheat flour food product, comprising the water-in-oil emulsion composition for roll-in.