Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
  • A21D2/165—Triglycerides
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/10—Multi-layered products
  • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils

Definitions

• the present invention relates to a layered flour expanded food dough and a layered flour expanded food such as pie, croissant, Danish, etc., obtained by baking the dough.
• Patent Document 1 discloses a method for producing a bakery in which at least one kind of starch or flour derived from potato, tapioca, and cereal seeds is blended in a raw material powder in an amount of 5 to 20% by weight.
• No. 2 discloses a pastry using a roll-in oil / fat composition containing 0.05 to 10% by weight of a monoglyceride organic acid ester
• Patent Document 3 discloses an oil / fat that is directly ⁇ -type crystals.
• a bakery product containing a roll-in oil composition that contains and has a specific SFC (solid fat content) is described.
• Patent Document 4 discloses a bakery food that uses an oil and fat composition for bakery foods that satisfies a specific triglyceride composition.
• a layered wheat flour expanded food using a water-in-oil emulsified composition for roll-in containing a specific crystal modifier that delays crystallization of fats and oils is described.
• JP 2002-345394 A JP 2000-253816 A JP 2002-65160 A JP 2013-188205 A WO2007 / 026466
• An object of the present invention is to provide a dough for layered flour-expanded food that can be enjoyed with a soft and smooth texture while having a crisp texture. Moreover, it is providing the layered flour expanded food which heat-baked this dough. Furthermore, it is providing the plastic fat composition suitable for preparation of this dough.
• the present inventors have added triacylglycerol containing at least one fatty acid selected from caproic acid, caprylic acid and capric acid as a constituent fatty acid to the layered flour-expanded food. It has been found that the above problems can be solved by including a specific amount in the dough, and the present invention has been completed.
• the present invention provides the following.
• the constituent fatty acid in the triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid is one or more selected from caproic acid, caprylic acid and capric acid.
• a plastic oil / fat composition for folding containing 35% by mass or more of triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid as constituent fatty acids.
• the folding plastic oil / fat composition according to (6) comprising the following oil / fat A and oil / fat B.
• Fat and oil A Fat and oil whose solid fat content (SFC) is 60 to 100% at 20 ° C, 35 to 90% at 30 ° C, 0 to 50% at 40 ° C, and 0 to 30% at 45 ° C
• Fat and oil B Constituent fatty acid As an oil and fat (8) comprising 40% by mass or more of triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid, and having a solid fat content (SFC) of 10% or less at 10 ° C.
• a plastic fat composition containing triacylglycerol containing at least one fatty acid selected from caproic acid, caprylic acid and capric acid as a constituent fatty acid by folding 30 to 70 parts by mass with respect to 100 parts by mass of flour, As a fatty acid, a layer containing 6 to 20% by mass of a triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid is obtained. This is a method for producing a flour-expanded food dough.
• a dough for layered flour-expanded food that can be enjoyed with a soft and smooth texture while having a crisp texture.
• the layered flour expanded food which heat-baked this dough can be provided.
• a plastic fat composition having good workability suitable for the preparation of the dough can be provided.
• the present invention is described in detail below.
• the layered flour-expanded food dough as used in the present invention is a dough in which fats and oils are folded into the flour dough to form multiple layers, and the layered flour-expanded food is a food obtained by heating and baking the dough.
• Specific examples include pie, Danish pastry, and croissant.
• the layered flour expanded food dough of the present invention contains 6 to 20% by mass of triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid as constituent fatty acids.
• Caproic acid is n-hexanoic acid
• caprylic acid is also called n-octanoic acid
• capric acid is also called n-decanoic acid, so-called medium chain fatty acid.
• caproic acid, caprylic acid and capric acid are selected as constituent fatty acids.
• a triacylglycerol containing one or more fatty acids may be referred to as a medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG).
• the medium chain fatty acid-containing triacylglycerol used for the layered flour-expanded food dough of the present invention is a triacylglycerol having the medium chain fatty acid as a part or all of the constituent fatty acid.
• Triacylglycerol, whose constituent fatty acids are all medium chain fatty acids, is a medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT) and is included in MTG.
• the medium chain fatty acid-containing triacylglycerol (MTG) used for the layered flour-expanded food dough of the present invention preferably has a capric acid content of 30% by mass or more in the medium chain fatty acid contained in the total MTG, and 50% by mass. More preferably, it is more preferably 60 to 100% by mass. Further, the caproic acid content in the medium chain fatty acid contained in the total MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass.
• the capric acid content and caproic acid content in the medium chain fatty acids contained in all MTG are in the above range, the flavor of the layered flour expanded food obtained by heating and baking the layered flour expanded food dough is good, and the stomach when eaten This is preferable because it can reduce the feeling of burden.
• the fatty acid other than the medium chain fatty acid containing the medium chain fatty acid-containing triacylglycerol is preferably a long chain fatty acid.
• the long chain fatty acid means a saturated or unsaturated fatty acid having 12 or more carbon atoms, preferably 12 to 22, for example, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, etc. Is mentioned.
• the long chain fatty acid preferably has 16 to 22 carbon atoms.
• the medium-chain fatty acid-containing triacylglycerol in the present invention contains a long-chain fatty acid (hereinafter also referred to as MLCT)
• the triacylglycerol is MLL, LML, LLM. , MML, MLM, LMM.
• the structure of the medium chain fatty acid triacylglycerol is MMM.
• the medium-chain fatty acid-containing triacylglycerol in the present invention is obtained by transesterification and / or esterification usually performed in fat processing.
• MCT medium chain fatty acid triacylglycerol
• MCT medium chain fatty acid triacylglycerol
• medium chain fatty acid and glycerol are heated to 120 to 180 ° C. under a catalyst, preferably without a catalyst, and preferably under a reduced pressure. And can be produced by dehydration condensation. If necessary after the reaction, the catalyst can be subjected to decolorization and deodorization treatment performed in a normal edible oil / fat refining process.
• the mass ratio of MCT and fats and oils having a fatty acid having 16 or more carbon atoms as a constituent fatty acid such as rapeseed oil and palm oil is 90% by mass or more And preferably 10:90 to 90:10, more preferably 20:80 to 80:20.
• the method of transesterification is not particularly limited, and either chemical transesterification or enzymatic transesterification may be used.
• the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
• natural fats and oils include those containing MTG, such as coconut oil and palm kernel oil, and one or two or more types of processing selected from them, mixing, curing, fractionation, transesterification, etc.
• MTG such as coconut oil and palm kernel oil
• processing selected from them, mixing, curing, fractionation, transesterification, etc.
• the fats and oils that have been subjected to can also be used as all or part of the MTG of the present invention.
• the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat.
• the reaction can be carried out with stirring for 1 hour.
• the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in the normal edible oil and fat purification process can be performed.
• Enzymatic transesterification is performed using a lipase preparation as a catalyst, and transesterification with 1,3-position selectivity is possible by selecting a lipase preparation.
• a lipase preparation as a catalyst
• transesterification with 1,3-position selectivity is possible by selecting a lipase preparation.
• 0.01 to 5% by mass of the lipase preparation is added to the raw oil and fat, and then the reaction can be performed with stirring at 30 to 70 ° C. for 1 to 40 hours. .
• After completion of the transesterification reaction after removing the lipase preparation by filtration, it can be subjected to decolorization and deodorization treatment performed in a normal edible oil and fat purification process.
• the layered flour-expanded food dough of the present invention preferably contains 8 to 18% by mass of the medium chain fatty acid-containing triacylglycerol, and more preferably 10 to 16% by mass.
• the layered flour-expanded food dough of the present invention preferably has an MCT content in MTG of 30% by mass or more, more preferably 50% by mass or more, and further preferably 60% by mass or more. Further, the layered flour-expanded food dough of the present invention preferably has an MCT content of 5 to 20% by mass, more preferably 7 to 18% by mass, and further preferably 9 to 16% by mass.
• a layered flour-expanded food that has a soft texture and a pleasant texture can be baked. This is preferable because it can be used as a dough.
• the medium chain fatty acid-containing triacylglycerol (MTG) contained in the layered flour-expanded food dough of the present invention is preferably in a state of being folded into the dough.
• a plastic fat composition containing MTG is prepared in advance, and the plastic fat composition is used to produce the layered flour-expanded food dough.
• the plastic fat composition may be a hydrous margarine type or an anhydrous shortening type, and the fat content is preferably 60 to 100% by mass, more preferably 80 to 98%. % By mass.
• the content of MTG in the plastic fat composition is preferably 35% by mass or more, more preferably 40 to 90% by mass, and further preferably 51 to 80% by mass.
• edible fats and oils that do not contain MTG can be used for the plastic fats and oils composition as necessary.
• palm oil, cacao butter, monkey fat, shea butter, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, lard And fats and oils such as beef tallow and fish oil, and fats and oils obtained by processing these oils and fats by one or more kinds selected from mixing, fractionation, hydrogenation, transesterification and the like.
• the plastic fat composition containing the following fats and oils A and fats and oils B is mentioned.
• Fat and oil A Fat and oil whose solid fat content (SFC) is 60 to 100% at 20 ° C, 35 to 90% at 30 ° C, 0 to 50% at 40 ° C, and 0 to 30% at 45 ° C
• SFC solid fat content
• hard butter cocoa substitute fat
• Hard butter includes lauric hard butter (for example, extremely hardened palm kernel stearin), high trans acid type hard butter (for example, medium melting point portion obtained by fractionating oil obtained by isomerizing hydrogenated palm fraction soft oil), temper type hard butter (For example, fractionated stearin of shea fat and monkey fat), non-laurin non-trans non-temper type hard butter (for example, a medium melting point portion obtained by fractionating oil and fat obtained by transesterifying palm stearin) and the like.
• lauric hard butter for example, extremely hardened palm kernel stearin
• high trans acid type hard butter for example, medium melting point portion obtained by fractionating oil obtained by isomerizing hydrogenated palm fraction soft oil
• temper type hard butter for example, fractionated stearin of shea fat and monkey fat
• non-laurin non-trans non-temper type hard butter for example, a medium melting point portion obtained by fractionating oil and fat obtained by transesterifying palm stearin
• a lauric fat and oil containing 30% by mass or more of lauric acid as a constituent fatty acid and an oil or fat containing 90% by mass or more of a fatty acid having 16 or more carbon atoms as a constituent fatty acid are 20:80 to Examples thereof include transesterified oils and fats of mixed oils mixed at 80:20 (preferably 30:70 to 70:30).
• the transesterified oil / fat preferably has an iodine value of 0 to 40, more preferably 0 to 20.
• the fat A may be adjusted to SFC by mixing the hard butter or the transesterified fat with an extremely hardened oil of edible fat that does not contain the MTG.
• Oil A is preferably contained in an amount of 20 to 50% by mass, more preferably 25 to 45% by mass in the oil or fat of the plastic oil or fat composition.
• the oil B there may be mentioned medium chain fatty acid triacylglycerol (MCT).
• MCT medium chain fatty acid triacylglycerol
• the mass ratio of MCT and fats and oils having a fatty acid having 16 or more carbon atoms as constituent fatty acids for example, liquid oil such as rapeseed oil and corn oil
• 10:90 to 90: 10 preferably 20:80 to 80:20.
• the fats and oils B may adjust SFC by mixing the above MCT or transesterified fats and oils with edible fats and oils having a melting point of 10 ° C. or lower (for example, liquid oils such as rapeseed oil and corn oil).
• the content of the medium-chain fatty acid-containing triacylglycerol in the fat and oil B is preferably 50 to 100% by mass, and more preferably 60 to 100% by mass.
• Oil B is preferably contained in an amount of 50 to 80% by mass, more preferably 55 to 75% by mass in the oil or fat of the plastic oil or fat composition.
• the above-described plastic fat composition can appropriately contain a food material used for normal margarine shortening as required, as long as the characteristics of the present invention are not impaired.
• Food materials include emulsifiers such as glycerin fatty acid ester and lecithin, thickeners such as starches, gums and pectin, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and Sugar alcohols, sweeteners such as stevia and aspartame, colorants such as ⁇ -carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various eggs Processed products, flavors, spices, seasonings, pH adjusters, food preservatives, dairy products such as whole milk powder, skim milk powder, fruit, fruit juice, coffee, nut paste, cocoa mass, cocoa powder, and the like.
• the content of the food material is preferably 10% by
• the above-described plastic oil / fat composition is an oil phase obtained by mixing an oil-soluble material with a fat / oil containing a melted medium chain fatty acid-containing triacylglycerol, and is water-soluble if necessary. It can be produced by mixing and emulsifying with an aqueous phase in which the material is mixed and, for example, rapidly cooling and plasticizing with a bottor, a combinator, a perfector or the like.
• the plastic oil and fat composition can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape. Among these, from the viewpoint of ease of processing, a sheet shape is preferable.
• the width is 50 to 1000 mm
• the length is 50 to 1000 mm
• the thickness is 1 to 50 mm.
• the layered flour-expanded food dough of the present invention comprises, as a constituent fatty acid, pie, croissant, except for containing 6 to 20% by mass of triacylglycerol containing one or more fatty acids selected from caproic acid, caprylic acid and capric acid.
• the food material used for ordinary layered flour-expanded food dough such as Danish can be used.
• the flour used for the layered flour expanded food dough of the present invention can be flour normally used for bakery food. Specific examples include flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like, but preferably wheat flour is used.
• the amount of flour used in the flour is preferably 50% by mass or more, and more preferably 70% by mass or more.
• Examples of food materials other than flour used in the layered flour-expanded food dough of the present invention include, for example, flours such as active gluten, starch, and cellulose powder, yeast, yeast food, enzyme, salt, sugar (granulated sugar, sucrose) Contains saccharides and sugar alcohols such as eggs, whole eggs, liquid eggs, various processed eggs, dairy products such as skim milk powder and milk, fats and oils for kneading (such as butter), water and soy milk can do.
• flours such as active gluten, starch, and cellulose powder
• yeast yeast food
• enzyme enzyme
• salt sugar
• sugar granulated sugar, sucrose
• saccharides and sugar alcohols such as eggs, whole eggs, liquid eggs, various processed eggs, dairy products such as skim milk powder and milk, fats and oils for kneading (such as butter), water and soy milk can do.
• the layered flour-expanded food dough of the present invention can be produced by the same production conditions and production methods as those of ordinary layered flour-expanded food dough such as pie, croissant and Danish.
• it can be manufactured through the steps of mixing, fermentation (primary fermentation), division / rounding, retard, folding, retard, folding, retard, molding, and proofing (final fermentation).
• Folding is preferably performed by wrapping a sheet-shaped plastic fat composition with flour dough, folding it, and forming a number of layers while further thinning or folding it.
• An object may be kneaded into a dough, thinly stretched and folded to form a layer.
• the number of folding and retarding may be appropriately adjusted depending on the product, and in the case of pie, the fermentation process is omitted.
• the dough before or after proofing may be stored frozen. Further, as a part other than the dough, fruit, jam, cream or the like may be wrapped, topped, or the like.
• the plastic fat composition containing the medium chain fatty acid-containing triacylglycerol is used for folding into the dough.
• the plastic oil / fat composition contains flour 100% so that the content of triacylglycerol containing at least one fatty acid selected from caproic acid, caprylic acid and capric acid as a constituent fatty acid is 6 to 20% by mass. It is preferable to fold 30 to 70 parts by mass with respect to the part by mass, and more preferably 40 to 60 parts by mass.
• the layered flour expanded food of the present invention can be obtained by heating and baking (baking) the layered flour expanded food dough of the present invention.
• the heating and baking (baking) is preferably oven heating or direct baking, but refers to all aspects of cooking such as frying and steaming.
• heat baking may be performed at 190 to 240 ° C. for 5 to 30 minutes.
• ⁇ Analysis method> The triacylglycerol content was measured according to AOCS Ce5-86. Each fatty acid content was measured according to AOCS Ce1f-96.
• the solid fat content (SFC) was measured in accordance with 2.2.9-2003 solid fat content (NMR method) of “Reference Oil Analysis Test Method” edited by Japan Oil Chemists' Society.
• Oil A1 Transesterified oil obtained by chemically transesterifying a mixed oil of 50 parts by mass of palm stearin extremely hardened oil and 50 parts by weight of palm kernel olein extremely hardened oil (content of medium chain fatty acid in fatty acid constituting triacylglycerol) 3.2% by mass (breakdown: caprylic acid content 2.0% by mass, capric acid content 1.2% by mass), MTG content 13.2% by mass, MCT content 0% by mass, SFC: 94% at 20 ° C., 30
• the fats and oils A1 were 83% at 40 ° C., 40% at 40 ° C. and 17% at 45 ° C.).
• Oil B1 MCT (Nisshin Oillio Group Co., Ltd.) in which the fatty acids constituting triacylglycerol are caprylic acid (n-octanoic acid) and capric acid (n-decanoic acid), and the mass ratio is 30:70 In-house manufactured, MCT content 100 mass%, SFC: 0% at 10 ° C.) was designated as fat B1.
• Oil B2 MCT (Nisshin Oillio Group Co., Ltd.) in which the fatty acids constituting triacylglycerol are caprylic acid (n-octanoic acid) and capric acid (n-decanoic acid), and the mass ratio is 75:25 Manufactured, MCT content 100% by mass, SFC: 0% at 10 ° C.) was designated as oil B2.
• Palm olein manufactured by Nisshin Oillio Group, iodine value 61, MTG content 0 mass%) was defined as vegetable fat 1
• Rapeseed oil manufactured by Nisshin Oillio Group, Inc., MTG content 0 mass%) was used as vegetable fats and oils 2.
• a croissant was prepared according to the formulation shown in Table 2 using the sheet-like plastic fat compositions 1 to 3 obtained above. Specifically, a dough excluding the plastic fat composition was prepared with the formulation shown in Table 2, and 500 g of the plastic fat composition was placed on 1800 g of the obtained dough, and 3 ⁇ 3 ⁇ 3 folding was performed according to a conventional method. After folding, it was molded to obtain a croissant dough (layered flour expanded food dough). The obtained dough was baked in an oven at 215 ° C. for 12 minutes to obtain croissants of Example 1 and Comparative Examples 1 and 2.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Polymers & Plastics (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Edible Oils And Fats (AREA)

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Citations (10)

• 2013
  • 2013-12-03 JP JP2013250290A patent/JP5858975B2/ja active Active
• 2014
  • 2014-11-28 US US15/100,589 patent/US20160295871A1/en not_active Abandoned
  • 2014-11-28 EP EP14868608.2A patent/EP3078271B1/en active Active
  • 2014-11-28 WO PCT/JP2014/081544 patent/WO2015083635A1/ja not_active Ceased

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