CN101511200A - Plastic water-in-oil emulsion for layered wheat flour puffed food - Google Patents
Plastic water-in-oil emulsion for layered wheat flour puffed food Download PDFInfo
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- CN101511200A CN101511200A CNA2007800328334A CN200780032833A CN101511200A CN 101511200 A CN101511200 A CN 101511200A CN A2007800328334 A CNA2007800328334 A CN A2007800328334A CN 200780032833 A CN200780032833 A CN 200780032833A CN 101511200 A CN101511200 A CN 101511200A
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- oil
- wheat flour
- plastic water
- oil emulsion
- dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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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)
Abstract
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifically disclosed is a plastic water-in-oil emulsion containing substantially no trans acid and suitable for a layered wheat flour puffed food, which contains 10 to 50 wt% of a hard oil-and-fat mainly composed of lauric acid (e.g., a high-melting-point fraction of palm kernel oil, a highly hydrogenated oil of palm kernel oil, a highly hydrogenated oil of a palm kernel fractionated oil), wherein the oily phase has a SFC value of 50 or greater at 10 DEG C and 10 or less at 35 DEG C.
Description
Technical field
The invention relates to a kind of pie (pie)/croissant (croissant)/Denmark's bread layered wheat flour puffed foods such as (Danish pastry) that is used for, particularly be suitable for the plastic water-in-oil emulsion of " kneading pie (shortcrust pastry) ", " integrating stacked pie ".
Background technology
Pie (pie) as one of layered wheat flour puffed food roughly is divided into " stacked pie (puff pastry) ", " kneading pie ", " integrating stacked pie ".
" stacked pie " is that laminar margarine (margarine) (entrain into and use grease) is wrapped in the wheat flour dough, carry out repeatedly its folding operation of being extended again, form the lamination structure about 100 layers that are constituted by wheat flour dough layer and oil layer by this, again it is cured and obtain." stacked pie " has volume and expands the soft feature of sense of food, peels off but be easy to 1 layer 1 layer ground sheet, therefore is present in the shortcoming of feeling stiff in the mouth.
" kneading pie " is margarine to be rubbed in the wheat flour until little add entry then margarine compactly is scattered in the dough to visual invisible degree, will become after the dough of state is extended, is shaped for this reason again, cures.Cause is not to form layer as stacked pie, but becomes the tissue that opens many said minuscule hole, has conformality so be difficult to spallation to be opened, but because is the biscuit shape so harder sense of food is arranged.
In " kneading pie " purposes, there are the goods of the margarine that is cut into suitable size in advance.For example, announcement has a kind of margarine of small pieces (chip) shape and autofrettage of this artificial cream of being configured as in the patent documentation 2.
" integrating stacked pie ", is that margarine is integrated to wheat flour with the visual strip of degree of seeing, adds entry then margarine is scattered in the dough with distribution method, will become after the dough of state is extended, is shaped for this reason again, cures.So the pie of making not is to become homogeneous layered as the stacked pie, but becomes the fine and closely woven staggered tissue of layer.Though volume is not as good as stacked pie, if chewed then crisp frangiblely, the crisp sense of loosing is good, mouthful dissolubility and to swallow sense good.
Require the employed plasticity/ductility that under processing temperature, has appropriateness with grease that entrains in " stacked pie ".For example, in the patent documentation 1 there be report, must make the solid fats content of grease under common processing temperature (10 ℃～30 ℃) (solid fat content, SFC) in 50%～20% scope, if surpass 30 ℃ then SFC sharply reduce and fusion rapidly under near the temperature the body temperature.
Also just shape is inequality for employed margarine in " kneading pie ", " integrating stacked pie ", basically, is that allotment is entrained into grease as the basis.
Yet, generally speaking, the grease that margarine is used often uses the grease that hardens by hydrogenation, the purpose that makes fat hardening by hydrogenation is in order to guarantee plasticity and in order to make the grease crystallization become better state etc. in than large-temperature range, but the grease of the i.e. extreme sclerosis of hydrogenation can should be regarded as a different matter fully, contains trans-fatty acid (trans fatty acid) in the fixed oil.Present situation is, along with the raising to health perception of market in recent years, demander, people are avoiding using trans-fatty acid always.
Do not use fixed oil in order not contain trans-fatty acid, and for example can use as the solid fat composition: the branch of palm oil, coconut oil, palm-kernel oil, these oil is carried fat, extremely the wet goods that hardens does not contain the solid fat of trans-fatty acid, then the plasticity scope is narrower but if only simply these solid fats are mixed, and can produce wax sense (waxy), when using palm oil, there is problems such as producing thick crystallization.Therefore, extensively carry out at present ester exchange with these greases or liquid oils composition.For example, disclosing in the patent documentation 3 has: by use will derive from palmitic solid fat and laurate be grease carry out ester exchange and grease, and acquisition does not contain the plastic fat of trans-fatty acid in fact.But, generally speaking improving plasticity if use many ester-exchanged oils, the then hardness hardening under the low temperature causes mouthful dissolubility variation and influences sense of food.On the other hand,, then make the grease stripping dough of a part, cause the layer of ductility or pie/croissant/layered wheat flour puffed foods such as Denmark's bread to become inhomogeneous, thereby make floating property variation if desire is improved a mouthful dissolubility.
Disclosing in the patent documentation 4 has the method for not carrying out ester exchange,, uses the method for the extreme fixed oil of fish oil that is.But, because of allocating, so mouthful dissolubility variation into extreme fixed oil.In addition, known before that to use palm kernel wet goods laurate be to be that grease is as main body (non-patent literature 1, non-patent literature 2) with laurate in the feedstock oil of grease as margarine, particularly Europe goods.
As mentioned above,, for margarine, be difficult to obtain to have concurrently ductility and mouthful dissolubility and do not contain the layered wheat flour puffed food margarine of trans-fatty acid for pie/croissant/layered wheat flour puffed foods such as Denmark's bread.
[patent documentation 1] Japan Patent spy opens clear 63-160549 communique
[patent documentation 2] Japan Patent spy opens the 2001-252014 communique
[patent documentation 3] Japan Patent spy opens the 2001-262181 communique
[patent documentation 4] Japanese patent laid-open 9-143490 communique
Damp monarch is quick in the 331st page of [non-patent literature 1] " complete works of margarine butter lard plastic fat ", light beautiful jade (thigh)
[non-patent literature 2] oiling is learned, the 201st page～207 pages of the 9th volumes No. 4 (1960)
Summary of the invention
[problem that invention is solved]
Problem of the present invention provides a kind of plastic water-in-oil emulsion that has excellent rerum natura when being used for pie/croissant/layered wheat flour puffed foods such as Denmark's bread and do not contain trans-fatty acid in fact.
[solving the means of problem]
Present inventors are in order to solve above-mentioned problem, particularly do not discuss for previous full-fledged research and be suitable for " kneading pie ", the characteristic of the margarine of the method for making that " integrates stacked pie " has carried out making great efforts research, the result obtains following knowledge: do not contain the palm-kernel oil of trans-fatty acid and the extreme fixed oil of palm-kernel oil in fact if use, the palm kernel oil content improves the fusing point part, and the palm kernel oil content is carried the hard grease of the extreme sclerosis wet goods of oil based on laurate, and use margarine with hardness that common margarine can not have, then unexpectedly can modulate good layered wheat flour puffed food dough, and by it is cured, and obtain crisp sense and mouthful extraordinary layered wheat flour puffed food of molten sense of loosing, thereby finally finish the present invention.
That is main points of the present invention are:
1, a kind of plastic water-in-oil emulsion for layered wheat flour puffed food, it is characterized in that: contain the hard grease of 10wt% (percentage by weight)～50wt% based on laurate, the SFC of oil phase in the time of 10 ℃ more than or equal to 50, in the time of 35 ℃ smaller or equal to 10.
2, as 1 described plastic water-in-oil emulsion for layered wheat flour puffed food, wherein said plastic water-in-oil emulsion does not contain trans-fatty acid in fact.
3, as 1 described plastic water-in-oil emulsion for layered wheat flour puffed food, wherein said plastic water-in-oil emulsion contains the oxidized starch of 1wt%～10wt%.
4, a kind of layered wheat flour puffed food is characterized in that with the manufacture method of dough: with per 1 volume be configured as 5cc～1500cc as each described plastic water-in-oil emulsion for layered wheat flour puffed food and wheat flour mixing stirring in 1 to 3.
5, a kind of layered wheat flour puffed food, layered wheat flour puffed food are to cure with dough as 4 described layered wheat flour puffed foods and to obtain.
[effect of invention]
If use plastic water-in-oil emulsion of the present invention, then can produce and not contain the good pie of trans-fatty acid and local flavor and sense of food/layered wheat flour puffed foods such as Denmark's bread in fact.
Description of drawings
Do not have
The specific embodiment
Plastic water-in-oil emulsion for layered wheat flour puffed food of the present invention contains the hard grease based on laurate of 10wt%～50wt%.Among the present invention, so-called hard grease with the laurate main body is meant that the lauric acid content as the formation aliphatic acid in this grease is to be the grease smaller or equal to 10wt% more than or equal to 45wt% and oleic acid content; But concrete illustration: the branch of palm-kernel oil improves the extreme fixed oil (becoming " solid fat that derives from palm-kernel oil " more than the general) that fusing point part, the extreme fixed oil of palm-kernel oil, palm kernel oil content are carried oil, and these to derive from the solid fat of palm-kernel oil or coconut oil and the high erucic acid vegetable seed wet goods that extremely hardens not be ester exchange grease based on the extreme fixed oil of laurate; Any more than a kind or 2 kinds or 2 kinds in these greases can be suitably used, especially the solid fat that derives from palm-kernel oil can be suitably used.
It partly is to be carried by palm-kernel oil divides that the branch of palm-kernel oil improves fusing point, and is divided into the high-melting-point part in high-melting-point part and the low melting point part, and the fusing point of high-melting-point part is preferably the scope at 25 ℃～40 ℃, and iodine value is preferably smaller or equal to 8.
The extreme fixed oil of palm-kernel oil is the extreme fixed oil with the complete hydrogenation of palm-kernel oil, and the trans-fatty acid ratio of essence is 0%.
In addition, the branch of palm-kernel oil is carried the extreme fixed oil of oil, the branch that the branch that mainly is meant palm-kernel oil improves the extreme fixed oil of fusing point part and palm-kernel oil carry the low melting point part extreme fixed oil the two.Both essence trans-fatty acid ratios are 0%.
In the above grease, being preferably not extremely, the branch of the palm-kernel oil of sclerosis improves the fusing point part.If use a large amount of branches to carry the extreme fixed oil of low melting point part, then wax sense meeting increases.
The allotment amount of above-mentioned hard grease based on laurate is preferably 17wt%～40wt%.If the allotment quantitative change is little the relatively poor tendency of mouthful molten sense is arranged then, if the allotment amount is less than 10wt% mouthful molten sense variation then.If the allotment amount surpasses 40wt%, then can too solidify at low-temperature region.
By and with except that above-mentioned based on the grease the hard grease of laurate, and the formation plastic water-in-oil emulsion oil phase.But and the concrete illustration of the grease of usefulness: rapeseed oil, soybean oil, sunflower oil (sunflower seed oil), cottonseed oil, peanut oil, rice bran oil, corn oil (cornoil), safflower oil (safflower oil), olive oil (olive oil), kopok oil (kapok oil), sesame oil, evening primrose oil, palm oil, sher butter (shea butter), sal fat (salbutter), cocoa butter, coconut oil, palm kernel wet goods vegetative grease and butterfat, butter, lard, fish oil, animal raw fats such as whale oil; Can use above-mentioned grease class separately or use the miscella of above-mentioned grease class, perhaps use to these grease classes implement extremely sclerosis, divide carry, the processing grease that does not contain trans-fatty acid in fact that ester exchange etc. forms.But, in order to satisfy the condition of following SFC, the selection of in fact having only liquid oils by except.And the grease of usefulness, but illustration more specifically: palm oil 50wt%～70wt% and palm kernel wet goods laurate are the ester-exchanged oil of grease 30wt%～50wt%, can suitably be used.
Among the present invention, what is called does not contain trans-fatty acid in fact, and the amount that means trans-fatty acid contained in the grease is smaller or equal to the trans-fatty acid amount in the natural oil.Therefore, for example when using butterfat etc. to contain the natural oil of micro-trans-fatty acid, do not consider this trans-fatty acid amount.
Constitute the SFC (solid fats content) of the grease of oil phase, in the time of 10 ℃, must be preferably more than or equal to 55, be more preferably more than or equal to 65 more than or equal to 50.Particularly, when being applicable to the grease of suitable size of " kneading pie " or " integrating stacked pie " etc. when use is configured as, be preferably in the time of 10 ℃ more than or equal to 60.This can the hardness to as the water-in-oil emulsion constituent time bring influence.
Becoming the SFC of grease in the time of 35 ℃ of oil phase, is the index of a mouthful dissolubility (wax sense).This value must be preferably smaller or equal to 5 smaller or equal to 10.If surpass 10, then mouthful dissolubility is poor, can feel very strong wax sense.
The oil phase of plastic water-in-oil emulsion of the present invention is with respect to plastic water-in-oil emulsion, is 50wt%～90wt%, and the ratio that is preferably 55wt%～85wt% is allocated.If oil phase less than lower limit, then is difficult to obtain the constituent of water-in-oil type, difficulty more can become when not using synthetic emulsifier.On the other hand, if oil phase surpasses the upper limit, then when being used in pie/croissant/layered wheat flour puffed foods such as Denmark's bread, can't obtain sufficient improving texture effect.
The amount of moisture of plastic water-in-oil emulsion of the present invention is with respect to plastic water-in-oil emulsion, for the ratio of 5wt%～45wt% is allocated.If amount of moisture less than lower limit, then is difficult to obtain the water-in-oil type constituent, the difficulty more that when not using synthetic emulsifier, can become, and then can't obtain unique sense of food.On the other hand, if amount of moisture surpasses the upper limit, then be difficult to obtain the water-in-oil type constituent.
Margarine is used in common entraining into, and rheology value (plunger with diameter 10mm Φ is measured, the g of unit) is 1700～3500 in the time of 15 ℃, is about 500～1600 in the time of 20 ℃.The rheology value of the water-in-oil emulsion constituent of the application's case in the time of 15 ℃ is more than or equal to 5000, is preferably more than or equal to 10000; Rheology value in the time of 20 ℃ is more than or equal to 2000, is preferably more than or equal to 3500.If the rheology value is lower,, cause the floating property variation of layered wheat flour puffed food through curing then with the dough kneading.
Aqueous phase can use common employed material when making the water-in-oil emulsion constituent, for example skimmed milk power, salt, be flavor agent, emulsifying agent etc.
Optionally, can in water or oil phase, add with respect to the water-in-oil emulsion constituent and be 1wt%～10wt%, be preferably the oxidized starch of 3wt%～7wt%.Oxidized starch is the product of various starch oxidations such as corn or potato being made by with oxidants such as hypochlorites, can use the product of food applications.By this, the mouth dissolubility of the layered wheat flour puffed food through curing is good, and has the good fresh sense that collapses crisp unprecedented feature.
The concrete autofrettage of plastic water-in-oil emulsion of the present invention for example is: oxidized starch is added and be scattered in the oil-phase component of dissolving, then water-phase component is mixed in the oil-phase component that does not contain trans-fatty acid in fact with the modulation emulsion, for example with screw (propeller) or homogeneous mixer etc. will heat the oil phase that is adjusted to 40 ℃～50 ℃ and water stir make its emulsification after, use scraped surface heat exchanger (votator) or Kombi nanotesla cooler (kombinator, trade name) etc. previous known kneading machine cools off plasticizing, can obtain plastic water-in-oil emulsion by this.In addition, do not add oxidized starch to oil phase but be added into aqueous phase, carry out chilling and mix and pinch, also obtain same plastic water-in-oil emulsion by this.
When making plastic water-in-oil emulsion of the present invention, the synthetic emulsifier of the class of various organic acid mono-glycerides such as previous sucrose fatty ester, fatty acid glyceride, polyglyceryl fatty acid ester, sorbitan carboxylic esters, methyl glycol fatty acid ester and the acetic acid esters of mono of always using, tartaric acid monoglyceride, acetate tartaric acid mixing monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid esters of mono, succinic acid monoglyceride, malic acid monoglyceride can be used, also any emulsifying agent can be do not used.When using these synthetic emulsifiers, can easily obtain water-in-oil emulsion.
In the plastic water-in-oil emulsion of the present invention, except that above, can use salt, milk powder, carbohydrate, spices or pigment etc. as requested.
The plastic water-in-oil emulsion that is obtained in the above-described manner, in dough technology, rubbed in the wheat flour, modulate the dough of coarse kneading state, cure after the shaping, can obtain layered wheat flour puffed foods such as pie, Denmark's bread, croissant by this.
Plastic water-in-oil emulsion of the present invention is specially adapted to " kneading pie ", " integrating stacked pie ", wherein is particularly useful for " integrating stacked pie ".
When being used for " integrating stacked pie ", using the volume that plastic water-in-oil emulsion of the present invention is per 1 to be configured as 15cc～1500cc, be preferably 30cc～650cc, be more preferably the emulsion of 60cc～200cc; The shape of emulsion is preferably cubic, rectangular-shaped, spherical, cylindric; All around, up and down length are made as X, Y, Z, the longest a that is made as in the middle of with X, Y, Z, when being made as b, the value of a/b is preferably smaller or equal to 3, is more preferably smaller or equal to 2.5, and then is more preferably smaller or equal to 2 with the shortest.
By this, laminar plastic water-in-oil emulsion is scattered in the expanded dough that contains wheat flour.The length of laminar emulsion is 5mm～50mm, is preferably 10mm～40mm, is more preferably 20mm～30mm; Thickness is 2mm～15mm, is preferably 4mm～10mm, is more preferably 5mm～8mm.
If the volume of plastic water-in-oil emulsion is too small, then mixing into wheat flour and adding water and when forming the wheat flour dough, grease is excessively integrated and not have the grease grain residual, and therefore curing product is difficult to become stratiform, has sense of food to be stiffer than that shortcake in the mouth is diffusing feels the also tendency of variation.If volume is excessive, then mixing into wheat flour and adding water and when forming the wheat flour dough, grease is difficult to become slight strip, the longer operating efficiency variation of incorporation time.In addition, when mixing, be easy to produce uneven, thereby promptly a part is excessively integrated and residual big grease sheet and the little grease sheet of making of a part of large volume coexists, thereby is difficult to make the grease sheet of the even size that has to a certain degree to be scattered in the dough.In addition, if this kind dough is cured, then Ceng uniformity is not good enough, is difficult to obtain certain floating property.
In addition, but the wheat flour illustration: Strong flour, accurate Strong flour, Plain flour, Self-raising flour etc., these wheat flours can use separately, perhaps will be more than 2 kinds or 2 kinds mix and use.
[embodiment]
Below disclose embodiments of the invention, illustrate in greater detail the present invention, but spirit of the present invention is not limited to following examples.Particularly, the interpolation of additive order or oil phase added water or water is added the emulsification order of oil phase etc. is not subjected to following illustrative qualification.In addition, the % in the example and part are all represented weight basis.
[table 1]
The allotment of plastic water-in-oil emulsion and characteristic
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Palm-kernel oil is fixed oil extremely | 30 (parts) | 40 | 40 | 0 |
| The palm kernel oil content improves the fusing point part | 0 | 0 | 0 | 40 |
| Palmitic ester-exchanged oil | 30 | 20 | 20 | 20 |
| Palm olein oil (palm olein) | 12 | 12 | 12 | 12 |
| Salt | 1.0 | 1.0 | 1.0 | 1.0 |
| Lecithin | 0.3 | 0.3 | 0.3 | 0.3 |
| EMULSI-MS* | 0.4 | 0.4 | 0.4 | 0.4 |
| Oxidized starch | 5 | 5 | 0 | 5 |
| Water | 21.3 | 21.3 | 26.3 | 21.3 |
| SFC(10℃) | 75 | 82 | 82 | 74 |
| SFC(35℃) | 5 | 6 | 6 | 3 |
| Rheology value (15 ℃) * * | 13000 | 16000 | 16000 | 14000 |
| Rheology value (20 ℃) * * | 3900 | 5200 | 5200 | 3300 |
| Trans-fatty acid * * * | 0 | 0 | 0 | 0 |
* EMULSI-MS: glyceryl monostearate (reason is ground vitamin (Riken Vitamin) (thigh) manufacturing)
* uses the plunger of 10mm Φ, the g of unit.
* * is with respect to the ratio (%) of mixture integral body
[table 2]
The allotment of plastic water-in-oil emulsion and characteristic
| Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Soybean hardened oil | 30 (parts) | 0 | 0 |
| The palm kernel oil content improves the fusing point part | 0 | 2 | 60 |
| Palmitic fat exchange oil | 30 | 58 | 0 |
| Palm olein oil | 12 | 12 | 12 |
| Salt | 1 | 1 | 1 |
| Lecithin | 0.3 | 0.3 | 0.3 |
| EMULSI-MS* | 0.4 | 0.4 | 0.4 |
| Oxidized starch | 5 | 5 | 5 |
| Water | 21.3 | 22 | 20 |
| SFC(10℃) | 60 | 70 | 89 |
| SFC(35℃) | 12 | 15 | 7 |
| Rheology value (15 ℃) * * | 3000 | 1800 | 22000 |
| Rheology value (20 ℃) * * | 1100 | 600 | 10000 |
| Trans-fatty acid * * * | 12 | 0 | 0 |
* EMULSI-MS: glyceryl monostearate (reason is ground vitamin joint-stock company and made)
* uses the plunger of 10mm Φ, the g of unit.
* * is with respect to the ratio (%) of mixture integral body
(embodiment 1)
The allotment that is disclosed according to the embodiment 1 of table 1, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion,, integrate stacked pie by following method for making manufacturing according to following allotment (being made as 2kg) with 100 parts.Use be cut into 40mm * 40mm * 40mm (volume 64cc, a/b=1), and the plastic water-in-oil emulsion of temperature adjustment to 20 ℃.In addition, palm kernel oil content in the table 1 improves the fusing point part, is to use that iodine value is 6, fusing point is 32 ℃ oil; Palmitic ester-exchanged oil, the oil that is to use the palm-kernel oil with 60% palm oil and 40% to carry out ester exchange at random.In addition, the oxidized starch that uses prince's cornstarch (thigh) to make.
(allotment)
Strong flour 70 (part)
Self-raising flour 30 (part)
Salt 1 (part)
Skimmed milk power 2 (part
Plastic water-in-oil emulsion 50 (part)
Cold water 42 (part) (2 ℃～3 ℃)
(modulation of piecrust and cure)
1, under 24 ℃ of room temperatures, the raw material beyond cold water, the salt is added in 30 quarts of blenders (30quartmixer), use agitator (beater) to carry out mixing in 5 minutes with low speed [138 rpm], take out the mixing dough of 200g, observe the state of plastic water-in-oil emulsion.The state of plastic water-in-oil emulsion is: microscler emulsion is that long 20mm, thick 8mm and brachmorphy emulsion are the laminar of long 5mm, thick 2mm; During whole observation, most of length is that 15mm, thickness are 4mm.The mixed good temperature of this moment is 22 ℃.
2, then, salt is dissolved in the cold water, adds in the said mixture product, use hook-shaped agitator (hook) to carry out mixing in 1 minute with low speed [138rpm].Modulate the wheat flour puffed food dough of coarse kneading state.The dough temperature that dough is mediated after finishing is 19 ℃, delays (retard) 30 minutes this moment under 5 ℃.
3, after the dough temperature is implemented down for 15 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again.Delay 30 minutes this moment under 5 ℃.After 15 ℃ of following extensions of dough temperature are thick for 2mm, be cut into 40mm * 40mm, and acanthopore.
4, get angry 190 ℃, cured 12 minutes under 185 ℃ of the fire down, further under 100 ℃, cured 20 minutes.
With common entraining into margarine articles for use (comparative example 1) are compared, the product of curing have bite, become the diffusing sense of shortcake, mouthful all good pie with solid fresh sense of food of molten sense in the mouth.
In addition, it is less to make unexistent so far greasy feeling, the pie that taste is light.In addition, less situation of peeling off spallation, conformality is good.
(comparative example 1)
The allotment that is disclosed according to the comparative example 1 of table 2, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, integrate stacked pie according to similarly to Example 1 allotment, method for making manufacturing.Yet cold water is 44 parts.
Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, takes out immediately in refrigerator and uses.Temperature is 8 ℃.
(modulation of piecrust and cure)
1, operate in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 10mm, thick 6mm, and the brachmorphy emulsion is the laminar of long 3mm, thick 1mm; During whole observation, most of length is that 5mm, thickness are 3mm.The mixed good temperature of this moment is 20 ℃.
2, in similarly to Example 1 mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes.Yet the dough temperature that dough is mediated after finishing is 15 ℃.
3, after the dough temperature is implemented down for 12 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again.At this moment, under 5 ℃, delay 30 minutes.Extend to 2mm is thick down for 10 ℃ in the dough temperature, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.The product of curing have bite and have the conformality that is difficult to spallation, but do not have the solid sense of food of embodiment 1, but the crisp sense of food of brush brush has wax sense and mouthful molten sense poor.
(embodiment 2)
According to the allotment that discloses among the embodiment 2 of table 1, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, make the stacked pie of kneading according to similarly to Example 1 allotment, method for making.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, operate in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 25mm, thick 9mm, and the brachmorphy emulsion is the laminar of long 10mm, thick 2mm; During whole observation, be that length is that 17mm, thickness are 4mm mostly.The mixed good temperature of this moment is 22 ℃.
2, with embodiment 1 identical mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes.
3, with embodiment 1 complete same mode, dough is folding, and delay.After 16 ℃ of following extensions of dough temperature are thick for 2mm, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.The product that cure have bite similarly to Example 1, become the diffusing sense of shortcake, mouthful all good pie with solid fresh sense of food of molten sense in the mouth.In addition, make that unexistent so far greasy feeling is less to have a light pie of taste.In addition, less situation of peeling off spallation, conformality is good.
(embodiment 3)
According to the allotment shown in the embodiment 3 of table 1, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, integrate stacked pie according to similarly to Example 1 allotment, method for making manufacturing.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, operate in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 23mm, thick 8mm, and the brachmorphy emulsion is the laminar of long 9mm, thick 2mm; During whole observation, most of length is that 15mm, thickness are 4mm.The mixed good temperature of this moment is 22 ℃.
2, with embodiment 1 complete same mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes.
3, after the dough temperature is implemented down for 16 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again, under 5 ℃, delay 30 minutes.Under 16 ℃ of dough temperature, extend into 2mm thick after, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.The product that cure have bite similarly to Example 1, and greasy feeling is few, become the pie of light non-greasy, but if compare with embodiment 2, have the diffusing sense of shortcake in the mouth and swallow the relatively poor tendency of sense.Aspect conformality, less situation of peeling off spallation, conformality is good.
(embodiment 4)
According to the allotment shown in the embodiment 4 of table 1, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, integrate stacked pie according to similarly to Example 1 allotment, method for making manufacturing.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, carry out in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 22mm, thick 7mm, and the brachmorphy emulsion is the laminar of long 8mm, thick 2mm; During whole observation, most of length is that 14mm, thickness are 4mm.The mixed good temperature of this moment is 21 ℃.
2, in similarly to Example 1 mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes.Yet, after dough is mediated and to be finished the dough temperature be 18 ℃.
3, after the dough temperature is implemented down for 15 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again, under 5 ℃, delay 30 minutes.After 16 ℃ of following extensions of dough temperature are thick for 2mm, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.The product that cure are diffusing sense of shortcake and mouthful good pie with solid fresh sense of food of molten sense that has in bite, the mouth similarly to Example 2.In addition, make the pie that the greasy feeling that does not have so far is less, taste is light.In addition, less situation of peeling off spallation, conformality is good.
(comparative example 2)
According to the allotment shown in the comparative example 2 of table 2 with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, integrate stacked pie according to similarly to Example 1 allotment, method for making manufacturing.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, operate in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 15mm, thick 5mm, and the brachmorphy emulsion is the laminar of long 5mm, thick 1mm; During whole observation, most of length is that 12mm, thickness are 3mm.The mixed good temperature of this moment is 21 ℃.
2, in similarly to Example 1 mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, carry out delaying in 30 minutes.Yet, after dough is mediated and to be finished the dough temperature be 18 ℃.
3, after the dough temperature is implemented down for 15 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again, under 5 ℃, carry out delaying in 30 minutes.After 16 ℃ of following extensions of dough temperature are thick for 2mm, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.Cure product and embodiment 2 compares, cure the softer no bite of product chewiness, mouthful in the shortcake sense of loosing poor.In addition, mouthful molten sense is poor, is the wax shape.In addition, less situation of peeling off spallation, but do not obtain good conformality.
(comparative example 3)
According to the allotment shown in the comparative example 3 of table 2, with whole raw materials add mix after, carry out chilling with Kombi nanotesla cooler (kombinator, trade name) and mix and pinch, obtain plastic water-in-oil emulsion.Use this plastic water-in-oil emulsion, integrate stacked pie according to similarly to Example 1 allotment, method for making manufacturing.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, operate in mode similarly to Example 1, observe the state of plastic water-in-oil emulsion, its state is: microscler emulsion is long 30mm, thick 12mm, and the brachmorphy emulsion is the laminar of long 15mm, thick 4mm; During whole observation, most of length is that 22mm, thickness are 7mm.The mixed good temperature of this moment is 22 ℃.
2, in similarly to Example 1 mode, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes.Yet the dough temperature that dough is mediated after finishing is 20 ℃.
3, after the dough temperature is implemented down for 16 ℃ to be converted into the operation of 4 foldings for 1 time, then implement to be converted into for 1 time the operation of 4 foldings again, under 5 ℃, delay 30 minutes.After 18 ℃ of following extensions of dough temperature are thick for 2mm, be cut into 40mm * 40mm, and acanthopore.
4, cure in mode similarly to Example 1.Compare with embodiment 2, when mixing,, when extending, the grease grain is fully extended, do not become stratiform fully until having oarse-grained grease grain residual at last.The quick de-oiling of the product that cure, perforate fail to obtain common stratiform pie.
(embodiment 5)
Use employed plastic water-in-oil emulsion among the embodiment 2, allocate identically, integrate pie by following represented method manufacturing with embodiment 1.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, under 24.5 ℃ of room temperatures, the raw material beyond cold water, the salt is added in 30 quarts of blenders, use agitator to carry out mixing in 8 minutes with low speed [138 rpm], take out the mixing dough of 200g, observe the state of plastic water-in-oil emulsion.The state of plastic water-in-oil emulsion is: integral body is the loose shape of the thin flesh of fish of diameter 3mm～4mm.The mixed good temperature of this moment is 23 ℃.
2, then, salt is dissolved in the cold water, adds in the said mixture product, use hook-shaped agitator, carry out mixing in 1 minute, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes with low speed [138 rpm].The dough temperature that dough is mediated after finishing is 20 ℃.
3, after 18 ℃ of following extensions of dough temperature are thick for 1.7mm, acanthopore.This dough is cut out in the edger of 50mm Φ, be arranged on the panel.
4, carry out curing in 9 minutes to get angry 190 ℃, following fiery 185 ℃, further under 100 ℃, carry out curing in 10 minutes.
With common entraining into articles for use (comparative example 4) are compared with margarine, the product of curing float sense good, bite is arranged, become shortcake in the mouth loose sense and mouthful good pie of molten sense with solid fresh sense of food.
In addition, make the pie that unexistent so far greasy feeling is less, taste is light.In addition, less situation of peeling off spallation, conformality is good.
(comparative example 4)
Use employed plastic water-in-oil emulsion in the comparative example 1, according to allotment and method for making manufacturing kneading pie similarly to Example 5.Plastic water-in-oil emulsion is after cutting with method similarly to Example 1, uses after the temperature adjustment to 20 ℃.
(modulation of piecrust and cure)
1, under 24 ℃ of room temperatures, the raw material beyond cold water, the salt is added in 30 quarts of blenders, use agitator to carry out mixing in 7 minutes with low speed [138 rpm], take out the mixing dough of 200g, observe the state of plastic water-in-oil emulsion.The state of plastic water-in-oil emulsion is that integral body is the loose shape of the thin flesh of fish of diameter 3mm～4mm.The mixed good temperature of this moment is 23 ℃.
2, then, salt is dissolved in the cold water, adds in the said mixture product, use hook-shaped agitator to carry out mixing in 1 minute, modulate the wheat flour puffed food dough of coarse kneading state, under 5 ℃, delay 30 minutes with low speed [138 rpm].The dough temperature that dough is mediated after finishing is 20 ℃.
3, after 18 ℃ of following extensions of dough temperature are thick for 1.7mm, acanthopore.This dough is cut out in the edger of 50mm Φ, be arranged on the panel.
4, carry out curing in 9 minutes to get angry 190 ℃, following fiery 185 ℃, further under 100 ℃, carry out curing in 10 minutes.
The product of curing have bite and are difficult to spallation and have conformality, but floating property difference and have inner closely knit, stiff sense of food, become shortcake in the mouth loose sense and mouthful also relatively poor greasy pie of molten sense.
(pie cures the strength test of product conformality)
For embodiment 1～4, comparative example 1～2, the product of curing are inserted in the hexagon container (styrene rounding tube container) of 90mm Φ, hang on shaken cultivation machine (Multi Shaker MMS, Tokyo physics and chemistry device machine is made), stirred 1 minute with 215 rpm, observe pie and cure the damage state based of product.Among the embodiment 1,2, damaged considerably less, conformality is good especially; In embodiment 3,4, the comparative example 1, breakage is arranged, but in the scope that does not have problems.In the comparative example 2, badly broken is in the impaired state of commodity value.
(curing the sense evaluation of product)
Sense of food, wax sense, greasy feeling, the crisp sense of loosing, a mouthful molten sense are estimated.
(embodiment 1～4)
Sense of food (crisp loose sense) and mouthful molten sense, swallow sense for good.But embodiment 3 slightly is worse than embodiment 2.All do not feel wax sense, greasy feeling, for well.
(comparative example 1～3)
In the comparative example 1～2, existing problems aspect sense of food, wax sense, greasy feeling, the crisp sense of loosing, mouthful molten sense, in the comparative example 1, aspect conformality and no problem, but the trans-fatty acid amount accounts for 12%.In the comparative example 3,, can not use owing to the ductility that lacks as plastic fat really up to the mark.The table 3 that the results are summarized in embodiment 1～4 and comparative example 1～3.◎: good especially, zero: good, △: slightly poor, *: poor
[table 3]
Cure the sense evaluation of product
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Conformality | ◎ | ◎ | ○ | ○ |
| Sense of food (the crisp sense of loosing) | ○ | ○ | △ | ○ |
| Wax sense, greasy feeling | ○ | ○ | ○ | ○ |
| Mouthful molten sense, swallow sense | ○ | ○ | △ | ○ |
| Trans-fatty acid amount (%) | 0 | 0 | 0 | 0 |
| Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Conformality | ○ | × | - |
| Sense of food (the crisp sense of loosing) | × | × | - |
| Wax sense, greasy feeling | × | × | - |
| Mouthful molten sense, swallow sense | × | × | - |
| Trans-fatty acid amount (%) | 12 | 0 | 0 |
Claims (5)
1. plastic water-in-oil emulsion for layered wheat flour puffed food, it is characterized in that: contain the hard grease of 10wt%～50wt% based on laurate, the solid fats content of oil phase in the time of 10 ℃ more than or equal to 50, in the time of 35 ℃ smaller or equal to 10.
2. plastic water-in-oil emulsion for layered wheat flour puffed food according to claim 1 is characterized in that wherein said plastic water-in-oil emulsion does not contain trans-fatty acid.
3. plastic water-in-oil emulsion for layered wheat flour puffed food according to claim 1 is characterized in that wherein said plastic water-in-oil emulsion contains the oxidized starch of 1wt%～10wt%.
4. a layered wheat flour puffed food is characterized in that with the manufacture method of dough: with per 1 volume be configured as 15cc～1500cc as described plastic water-in-oil emulsion for layered wheat flour puffed food of claim 1 to 3 and wheat flour mixing stirring.
5. layered wheat flour puffed food is characterized in that: layered wheat flour puffed food is the described layered wheat flour puffed food of claim 4 is cured with dough and to obtain.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006242147 | 2006-09-06 | ||
| JP242147/2006 | 2006-09-06 | ||
| PCT/JP2007/066643 WO2008029672A1 (en) | 2006-09-06 | 2007-08-28 | Plastic water-in-oil emulsion for layered wheat flour puffed food |
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| Publication Number | Publication Date |
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| CN101511200A true CN101511200A (en) | 2009-08-19 |
| CN101511200B CN101511200B (en) | 2011-11-30 |
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| CN2007800328334A Active CN101511200B (en) | 2006-09-06 | 2007-08-28 | Plastic water-in-oil emulsion for layered wheat flour puffed food |
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| Country | Link |
|---|---|
| JP (1) | JP5507842B2 (en) |
| CN (1) | CN101511200B (en) |
| WO (1) | WO2008029672A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999428A (en) * | 2010-11-01 | 2011-04-06 | 郑州荣利达食品有限公司 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
| CN103209595A (en) * | 2010-12-17 | 2013-07-17 | 不二制油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
| CN112351686A (en) * | 2018-07-27 | 2021-02-09 | 株式会社钟化 | Margarine for wrapping, its preparation method and layered food |
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| JP4582099B2 (en) * | 2007-02-14 | 2010-11-17 | 不二製油株式会社 | Roll-in plastic oil-in-water emulsion |
| JP4525777B2 (en) * | 2008-03-05 | 2010-08-18 | 不二製油株式会社 | Layered wheat flour puffed water-in-plastic emulsion for food |
| JP5228791B2 (en) * | 2008-10-22 | 2013-07-03 | 日油株式会社 | Water-in-oil emulsified fat composition |
| JP5068239B2 (en) * | 2008-11-10 | 2012-11-07 | 江崎グリコ株式会社 | Pie dough, pie and method for producing the same |
| TW201034576A (en) * | 2009-03-19 | 2010-10-01 | Fuji Oil Co Ltd | Method of fabricating biscuit dough and discuit |
| JP5758108B2 (en) * | 2010-11-17 | 2015-08-05 | 株式会社Adeka | Transesterified oil and fat and oil composition for roll-in using the same |
| JP5862298B2 (en) * | 2011-12-29 | 2016-02-16 | 株式会社カネカ | Roll-in margarine |
| JP6182743B2 (en) * | 2013-03-29 | 2017-08-23 | 雪印メグミルク株式会社 | Water-in-oil emulsion composition |
| JP5421496B1 (en) * | 2013-08-28 | 2014-02-19 | ミヨシ油脂株式会社 | Oil and fat composition and plastic oil and fat composition |
| JP6536010B2 (en) * | 2014-10-30 | 2019-07-03 | 不二製油株式会社 | Water-in-oil emulsified composition for improving the texture of folded pie |
| WO2020004058A1 (en) * | 2018-06-27 | 2020-01-02 | 株式会社Ｊ－オイルミルズ | Oil-and-fat composition for processed food products, mixture containing same, molded article, and processed food product production method |
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| JP2835126B2 (en) * | 1990-02-14 | 1998-12-14 | 旭電化工業株式会社 | Water-in-oil emulsified fat composition for kneading |
| JP2902763B2 (en) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | Water-in-oil emulsified fat composition for kneading |
| JP3089511B2 (en) * | 1992-06-09 | 2000-09-18 | ミヨシ油脂株式会社 | Manufacturing method of layered food |
| EP0743014A1 (en) * | 1995-05-19 | 1996-11-20 | Unilever N.V. | Edible fat product |
| JPH11155482A (en) * | 1997-11-27 | 1999-06-15 | Taiyo Yushi Kk | Oil-in-water type emulsified oil and fat composition and production of confectionary using the same emulsified oil and fat composition |
| JP2001262181A (en) * | 2000-03-23 | 2001-09-26 | Kanegafuchi Chem Ind Co Ltd | Plastic oil and fat composition |
| JP3566636B2 (en) * | 2000-08-23 | 2004-09-15 | 旭電化工業株式会社 | Oil composition for roll-in |
| JP4311885B2 (en) * | 2001-03-09 | 2009-08-12 | 株式会社Ａｄｅｋａ | Plastic oil composition |
| JP5170930B2 (en) * | 2001-11-15 | 2013-03-27 | 株式会社Ａｄｅｋａ | Bread dough and bread |
| CN100352900C (en) * | 2002-03-26 | 2007-12-05 | 不二制油株式会社 | Low-trans fats for confectionery and bakery fat compositions |
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- 2007-08-28 WO PCT/JP2007/066643 patent/WO2008029672A1/en active Application Filing
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101999428A (en) * | 2010-11-01 | 2011-04-06 | 郑州荣利达食品有限公司 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
| CN101999428B (en) * | 2010-11-01 | 2012-04-25 | 郑州荣利达食品有限公司 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
| CN103209595A (en) * | 2010-12-17 | 2013-07-17 | 不二制油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| CN103209595B (en) * | 2010-12-17 | 2015-05-20 | 不二制油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
| CN112351686A (en) * | 2018-07-27 | 2021-02-09 | 株式会社钟化 | Margarine for wrapping, its preparation method and layered food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101511200B (en) | 2011-11-30 |
| WO2008029672A1 (en) | 2008-03-13 |
| JP5507842B2 (en) | 2014-05-28 |
| JPWO2008029672A1 (en) | 2010-01-21 |
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