JP2011152088A - Rolled in oil and fat composition, and food using the same - Google Patents
Rolled in oil and fat composition, and food using the same Download PDFInfo
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本発明は、高水分・低油分でありながら、良好な品質のペストリーを製造できるロールイン用油脂組成物及びそれを使用してなる食品に関する。 The present invention relates to a roll-in oil and fat composition capable of producing a good quality pastry while having high moisture and low oil content, and a food product using the same.
従来より、ロールイン用油脂組成物を用いて製造した層状構造を有するクロワッサン、デニッシュ、パイなどといったペストリー製品は市場での人気の高い商品である。しかしながら、一般にその製造には油分が８０％以上のバターやマーガリンと言った折込用油脂と大部分が油脂であるショートニングが使用される。このため、クロワッサン、デニッシュ、パイといった層状構造を有するペストリー製品は大変カロリーが高く、油っぽいものである。 Conventionally, pastry products such as croissants, Danish, pie and the like having a layered structure manufactured using a roll-in oil composition have been popular in the market. However, in general, for the production, oils for insertion such as butter and margarine having an oil content of 80% or more and shortening which is mostly oils and fats are used. For this reason, pastry products having a layered structure such as croissants, Danish and pies are very high in calories and oily.
この層状ペストリー食品を製造するには、ロールイン用油脂組成物をパン生地内部に包み込んだ後、薄く展延して折り重ねる操作を繰り返すことで、生地層と油脂層からなる積層構造を形成する必要がある。また、このとき使用される生地は、加水の少ない硬い生地から、加水の多い軟らかい生地まで様々あり、これらの生地において割れや亀裂が発生せず、良好に展延でき、積層構造を形成するロールイン用油脂組成物が求められる。このため、ロールイン用油脂組成物には、非常に優れた展延性とその結果薄い膜状の構造をとっても生地層と積層構造を作る性質が求められる。 In order to produce this layered pastry food, it is necessary to form a laminated structure composed of a dough layer and an oil and fat layer by repeating the operation of wrapping the oil composition for roll-in inside the bread dough and then spreading and folding it thinly. There is. Also, the fabric used at this time varies from hard fabrics with little water to soft fabrics with much water, and these fabrics do not crack or crack and can be spread well and form a laminated structure. Oil-in-oil compositions for in are required. For this reason, the oil-in-fat composition for roll-in is required to have a very excellent spreadability and, as a result, a property of forming a dough layer and a laminated structure even though it has a thin film-like structure.
近年、油っぽく、高カロリーといった食品は消費者から敬遠され、逆に油っぽくなく低カロリーのデニッシュやクロワッサンといったペストリー食品が望まれる傾向がある。しか、だからといって、単純にロールイン量を減らすだけでは、食感が重たくなる傾向があり、好ましくはない。
また、ロールイン用油脂組成物の代わりにフラワーペーストを用いることもあるが、水中油型油脂組成物のため、浮きが悪い・層になりにくい・食感がねちゃついてしまうといった欠点がある。
In recent years, foods such as oily and high calories have been avoided from consumers, and conversely, pastry foods such as Danish and croissants that are not oily and low in calories tend to be desired. However, simply reducing the roll-in amount tends to increase the texture, which is not preferable.
In addition, flour paste may be used in place of the oil-in composition for roll-in, but the oil-in-water type oil-and-fat composition has disadvantages such as poor floatation, difficulty in layering, and texture.
この油っぽさを低減し、かつ層を形成させることによるソフトな食感を有するペストリー食品を得るには、高水分・低油分のロールイン用油中水型油脂組成物が必要である。しかしながら、高水分・低油分ではロールイン用油脂組成物はロールイン用マーガリン、シートバターに比べて展延性が悪く、展延時に割れたり、亀裂が生じたりする問題があった。特に、生地が軟らかくなるほど顕著に割れや亀裂が生じる傾向があった。 In order to obtain a pastry food having a soft texture by reducing the oiliness and forming a layer, a water-in-oil type oil-and-fat composition for roll-in is required. However, with a high water content and low oil content, the roll-in oil composition has poor spreadability compared to roll-in margarine and sheet butter, and has a problem of cracking or cracking during spreading. In particular, the softer the fabric, the more prominent the cracks and cracks tended to occur.
高水分・低油分の油脂組成物を得る技術として、さまざまな発明がなされている。例えば、モノグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸、庶糖脂肪酸エステル及びレシチンなどの乳化剤を油相に添加し、均質に乳化させる技術（特許文献１）をはじめとする乳化剤によるに技術（特許文献２・特許文献３・特許文献４）が考案されている。
これら乳化剤は、高水分・低油分の油脂組成物にとって製造工程および製品の離水防止、転相防止、均質な乳化・組織形成の点から必要である。しかしながら、高水分・低油分のロールイン用油脂組成物が乳化剤を含むだけでは高水分・低油分に由来する展延性の不十分さを完全に補うことができず、ロールイン用油脂組成物として必要な物性を持たせることは困難な場合が多い。また、風味が劣ったり、ロールイン用としてはデニッシュ生地などではきれいな層や浮きが得られにくい場合が多いなどの問題点がある。
また、粉粒状ゼラチンを含有する発明（特許文献５）もあるが、これ十分な低油分化ができない。
Various inventions have been made as techniques for obtaining oil compositions with high moisture and low oil content. For example, a technique using an emulsifier such as a technique (Patent Document 1) including adding an emulsifier such as monoglycerin fatty acid ester, polyglycerin condensed ricinoleic acid, sucrose fatty acid ester, and lecithin to the oil phase and uniformly emulsifying (Patent Document 2). Patent Document 3 and Patent Document 4) have been devised.
These emulsifiers are necessary for oil and fat compositions with high moisture and low oil content from the viewpoints of the production process and prevention of water separation, phase inversion, and homogeneous emulsification / tissue formation. However, the oil composition for roll-in with high water content and low oil content cannot completely compensate for the lack of spreadability derived from the high water content and low oil content simply by including an emulsifier. It is often difficult to provide the necessary physical properties. In addition, there are problems such as poor flavor, and it is often difficult to obtain a beautiful layer or float with a Danish fabric for roll-in.
In addition, there is an invention (Patent Document 5) containing powdered gelatin, but this cannot sufficiently reduce oil differentiation.
また、ＳｔＥＥ（Ｓｔ：ステアリン酸、Ｅ：エライジン酸）で表されるトリグリセリドを含有し、且つ実質的にＳＵＳ（Ｓ：炭素原子数１６以上の飽和脂肪酸、Ｕ：炭素原子数１８以上の不飽和脂肪酸）で表されるトリグリセリドを含まないことを特徴とする、可塑性範囲が広く、経日的にも硬さが変化せず安定な油脂組成物油脂組成物（特許文献６）やラード系油脂系油脂とＳ１ＭＳ２（Ｓ１，Ｓ２は飽和脂肪酸、Ｍはモノ飽和脂肪酸を表す）を併用することにより、低温でも伸展性に優れたロールイン用油脂組成物が提案されている（特許文献７）。
しかしながら、高水分・低油分ロールイン用油脂組成物にエライジン酸をはじめとするトランス脂肪酸やラード系油脂系油脂を用いただけでは、展延性の不十分さを補うことができず、ロールイン用油脂組成物として必要な物性を持たせることはできない。
Further, it contains a triglyceride represented by StEE (St: stearic acid, E: elaidic acid), and is substantially SUS (S: saturated fatty acid having 16 or more carbon atoms, U: unsaturated having 18 or more carbon atoms) Fatty oil composition (Patent Document 6) or lard-based oil-fat system which has a wide plasticity range and does not change its hardness over time By using oil and fat in combination with S1MS2 (S1 and S2 are saturated fatty acids and M is a monosaturated fatty acid), an oil and fat composition for roll-in that has excellent extensibility even at low temperatures has been proposed (Patent Document 7).
However, the use of trans-fatty acids such as elaidic acid and lard-based fats and oils in the high-moisture and low-oil oil-in-fat composition cannot compensate for the lack of spreadability. The physical properties necessary for the composition cannot be imparted.
本発明の目的は、高水分・低油分でありながら、良好な品質のペストリーを製造できる展延性良好なロールイン用油脂を提供する事にある。 An object of the present invention is to provide an oil and fat for roll-in with good spreadability that can produce a pastry of good quality while having high moisture and low oil content.
本発明者らは鋭意研究を行った結果、水相粘度が５℃で５０〜８５０ｃｐであり、かつ油相中にラード系油脂を２０重量％〜５５重量％含有するロールイン用油脂組成物が良好な展延性を有することを見出し、本発明を完成するに至った。
即ち、本願発明は、（１）としては、水相粘度が５℃で５０〜８５０ｃｐであり、かつ油相中にラード系油脂を２０重量％〜５５重量％含有するロールイン用油脂組成物であり、（２）としては、水相に多糖類、液糖から選ばれる１種以上を含有する（１）記載のロールイン用油脂組成物であり、（３）としては、多糖類が増粘性多糖類である、（２）記載のロールイン用油脂組成物であり、（４）としては、増粘性多糖類がカラギーナン、ジェランガム、ネイティブ型ジェランガム、キサンタンガム、グァーガム、タマリンド種子ガム、ペクチン、アラビアガム、ガティガムから選ばれる１種以上を含有する、（３）記載のロールイン用油脂組成物であり、（５）としては、（１）乃至（４）の何れか１項に記載のロールイン油脂組成物を使用した、ペストリー食品である。
As a result of intensive studies, the present inventors have found an oil composition for roll-in having an aqueous phase viscosity of 50 to 850 cp at 5 ° C. and containing 20% to 55% by weight of lard oil in the oil phase. It has been found that it has good spreadability, and the present invention has been completed.
That is, the present invention is an oil / fat composition for roll-in as (1) having an aqueous phase viscosity of 50 to 850 cp at 5 ° C. and containing 20% to 55% by weight of lard oil / fat in the oil phase. Yes, (2) is an oil and fat composition for roll-in as described in (1), wherein the aqueous phase contains one or more selected from polysaccharides and liquid sugars. It is a fat-and-oil composition for roll-in according to (2), which is a polysaccharide. The oil-in-fat composition for roll-in according to (3), which contains one or more selected from Gati gum, and (5) is the roll-in oil / fat according to any one of (1) to (4) Composition And use, is a pastry food.
本発明により、低油分・高水分でありながら幅広い硬さの生地において良好な展延性を示すロールイン用油脂組成物およびそれを使用してなる品質良好なペストリー製品を得ることが可能になった。 According to the present invention, it has become possible to obtain an oil and fat composition for roll-in that exhibits good spreadability in dough having a wide range of hardness while having a low oil content and high moisture, and a pastry product with good quality using the composition. .
本発明のロールイン用油脂組成物は、水相粘度が５℃で５０〜８５０ｃｐであり、かつ油相中にラード系油脂を２０重量％〜５５重量％含有することを特徴とする。 The oil-in-fat composition for roll-in of the present invention has a water phase viscosity of 50 to 850 cp at 5 ° C., and contains 20% to 55% by weight of lard-based oils and fats in the oil phase.
水相の粘度を上記所定の範囲にするためには特に限定はされず、既知の方法を取れるが、一例としては水相に多糖類、液糖、ゼラチンを添加する方法が挙げられる。多糖類としては、特に増粘性多糖類が、そのなかでも特にカラギーナン、ジェランガム、ネイティブ型ジェランガム、キサンタンガム、グァーガム、タマリンド種子ガム、ペクチンから選ばれる１種以上を用いることが望ましい。 There is no particular limitation on bringing the viscosity of the aqueous phase into the above-mentioned predetermined range, and a known method can be taken. As an example, a method of adding polysaccharide, liquid sugar, or gelatin to the aqueous phase can be mentioned. As the polysaccharide, it is particularly desirable to use one or more kinds selected from thickening polysaccharides, among which carrageenan, gellan gum, native gellan gum, xanthan gum, guar gum, tamarind seed gum, and pectin.
水相の粘度は、水相温度５℃で東京計器ＢＭ型粘度計を使用して２号ローターで測定した。回転数は水相粘度に合わせて１２回転もしくは３０回転で測定したものとする。 The viscosity of the aqueous phase was measured with a No. 2 rotor using a Tokyo Keiki BM viscometer at an aqueous phase temperature of 5 ° C. The number of rotations is measured at 12 or 30 rotations according to the water phase viscosity.
本発明におけるロールイン用油脂組成物の水分（油分）の含量は、２０−５０重量％（油分８０−５０重量％）であることが好ましい。水分２０重量％未満（油分８０重量％以上）では、通常のマーガリン類の油分に近く、特に問題なく伸展性良好なロールイン用油脂組成物を得ることができる。また、水分５０重量％を超える量（油分５０重量％未満）では、ペストリー製品に必要な浮きを得ることが難しい。 The water content (oil content) of the oil-in composition for roll-in in the present invention is preferably 20-50% by weight (oil content 80-50% by weight). When the water content is less than 20% by weight (oil content is 80% by weight or more), it is close to the oil content of ordinary margarines, and an oil composition for roll-in with good extensibility can be obtained without any particular problem. Further, if the amount of water exceeds 50% by weight (oil content is less than 50% by weight), it is difficult to obtain the float required for pastry products.
本発明に使用するラード系油脂とはラード（豚脂）又は、ラードを分画した油脂を示す。ラードは、豚の何れの部位から得られたものであってもよく、特に制限されない。純製ラードが望ましいが、同等の風味を持つもので、且つ物性等の性状が純製ラードに近いものであれば調製ラードでも使用が可能である。さらには、純製ラードと同等の風味を持つものであれば分別ラード低融点画分も使用が可能である
ロールイン用油脂組成物の油相すべての油脂に対して２０重量％〜５５重量％、望ましくは２５重量％〜５０重量％、さらに望ましくは３０重量％〜４５重量％であることが好ましい。
The lard-based fats and oils used in the present invention indicate lard (pig fat) or fats and oils obtained by fractionating lard. The lard may be obtained from any part of the pig and is not particularly limited. Pure lard is desirable, but preparation lard can be used as long as it has an equivalent flavor and properties such as physical properties are close to those of pure lard. Furthermore, if it has a flavor equivalent to that of pure lard, a fraction lard low melting point fraction can also be used. 20% by weight to 55% by weight with respect to all fats and oils of the oil phase composition for roll-in Preferably, it is 25 to 50% by weight, more preferably 30 to 45% by weight.
ロールイン用油脂組成物の油相中にはラード系油脂以外の油脂としては、特に限定されないが、従来のロールイン用油脂組成物に用いられる油脂を適宜用いることが可能である。特に限定はされないが、一例としては動植物性油脂及びそれらの硬化油脂の単独又は２種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施したものが例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、カカオ脂、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示できる。そのなかでも、ロールイン用油脂組成物としての物性を得るには液状油が含まれていることが望ましく、また、高融点油脂（４０℃以上）としてエステル交換油や硬化油を用いることが望ましい。
また、トランス脂肪酸を持つ油脂はロールイン用油脂組成物の展延性などといった物性を良好にすることは以前より知られているものの、昨今の最近は健康志向への強まりから、トランス脂肪酸を低減する動きが市場である。乳脂肪中には５重量％前後含まれており、同程度のトランス脂肪酸の摂取による健康への影響は小さいと考えられている。本願においても特に限定はしないが、トランス脂肪酸をロールイン油脂組成物中５重量％以下であることが望ましい。
Oils and fats other than lard-based fats and oils are not particularly limited in the oil phase of the oil-in composition for roll-ins, but oils and fats used in conventional oil-and-fat compositions for roll-in can be used as appropriate. Although it does not specifically limit, As an example, the thing which performed various chemical treatment or physical treatment to animal or vegetable oils and fats and those hardened fats or oils alone or a mixture of two or more thereof or these can be exemplified. Such oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cacao butter, milk fat, lard, fish oil, whale oil, etc. And various types of processed fats and oils such as hardened oil, fractionated oil and transesterified oil. Among them, in order to obtain physical properties as a roll-in oil / fat composition, it is desirable that liquid oil is contained, and it is desirable to use a transesterified oil or a hardened oil as a high melting point oil / fat (40 ° C. or higher). .
In addition, although fats and oils with trans fatty acids have been known to improve physical properties such as the spreadability of roll-in fats and oils, they have recently been reduced to trans fatty acids due to their health-oriented growth. Movement is the market. Milk fat contains about 5% by weight, and it is thought that the influence on the health of the intake of the same level of trans fatty acid is small. Although it does not specifically limit also in this application, It is desirable that trans fatty acid is 5 weight% or less in a roll-in oil-fat composition.
乳化剤に関しても特に限定はされず、従来の一般的なロールイン用油脂組成物に用いられる乳化剤を適時用いることができる。一例としてはレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、および酢酸モノグリセリド、酒石酸モノグリセリド、ジアセチル酒石酸モノグリセリド、コハク酸モノグリセリド、リンゴ酸モノグリセリド等各種有機酸モノグリセリドが挙げられ、特に縮合リシノール酸エステルは高水分による離水を防ぐ目的で添加が望ましい。 The emulsifier is not particularly limited, and an emulsifier used in a conventional general oil composition for roll-in can be used as appropriate. Examples include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and various organic acids such as acetic acid monoglyceride, tartaric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride Examples include monoglycerides. In particular, condensed ricinoleic acid ester is preferably added for the purpose of preventing water separation due to high moisture.
その他成分として、乳製品をはじめとする呈味成分、香料、着色料、酸化防止剤を適宜使用することができる。
本発明のロールイン用油脂組成物の製造法としては、従来の一般的なロールイン用油脂組成物の製造法に準じて行なえばよく、一例としては、油脂、水及び乳化剤並びに風味劣化防止剤といった主要な原料を使用し、油相と水相を予備乳化した後、パーフェクター、ボテーター、コンビネーターなどで、捏和することにより製造することができる。
油相は、融解した油脂に必要に応じて、乳化剤、風味劣化防止剤、酸化防止剤、色素、香料などの油溶性成分を添加、溶解／分散させ調製することができる。水相は、水又は温水に、必要に応じて乳化剤、風味劣化防止剤、食塩、糖類、無機塩類等を添加、溶解／分散させ調製することができる。
As other components, flavoring ingredients such as dairy products, flavors, colorants, and antioxidants can be used as appropriate.
The method for producing the oil-in-fat composition for roll-in of the present invention may be carried out in accordance with the conventional method for producing oil-in-fat compositions for roll-in, and examples include oils, water, emulsifiers, and flavor deterioration inhibitors. Such a main raw material is used, and after preliminarily emulsifying the oil phase and the aqueous phase, it can be produced by kneading with a perfector, a bottor, a combinator or the like.
The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as emulsifiers, flavor deterioration inhibitors, antioxidants, pigments, and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing an emulsifier, a flavor deterioration inhibitor, salt, a saccharide, inorganic salts, and the like, if necessary, in water or warm water.
以下、本発明を本発明に関する実施例および比較例によりさらに詳細に説明する。なお、例中、％ 及び部は、いずれも重量基準を意味する。 Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples relating to the present invention. In the examples, “%” and “parts” mean weight basis.
（実施例１）
精製ラード２７重量部、パーム硬化油１１重量部（融点４５℃）、大豆油２１重量部にレシチン０．２重量部、縮合リシノール脂肪酸エステル０．２重量部、グリセリン脂肪酸エステル０．１重量部、ソルビタン脂肪酸エステル０．０５重量部を混合した油相を作成した。
また、水４０．５重量部にグァーガム０．１重量部、食塩０．５重量部を添加して溶解し、水相を作成した。この水相の粘度は５０ｃｐ（センチポイズ）／５℃（東京計器ＢＭ型粘度計、２号ローター、３０回転で測定）であった。
油相に対し、水相を添加し、プロペラ攪拌器で攪拌し、約６０℃のエマルジョンを得た。これを、コンビネーターにて急冷練り合わせを行い、レスティングチューブを通した後、シート状に成形し充填を行い、シート状ロールイン用油脂組成物を得た。
Example 1
27 parts by weight of purified lard, 11 parts by weight of hardened palm oil (melting point 45 ° C.), 21 parts by weight of soybean oil, 0.2 parts by weight of lecithin, 0.2 parts by weight of condensed ricinol fatty acid ester, 0.1 part by weight of glycerin fatty acid ester, The oil phase which mixed 0.05 weight part of sorbitan fatty acid ester was created.
Further, 0.1 part by weight of guar gum and 0.5 part by weight of sodium chloride were added to 40.5 parts by weight of water and dissolved to prepare an aqueous phase. The viscosity of this aqueous phase was 50 cp (centipoise) / 5 ° C. (measured with a Tokyo Keiki BM viscometer, No. 2 rotor, 30 revolutions).
The aqueous phase was added to the oil phase, and the mixture was stirred with a propeller stirrer to obtain an emulsion at about 60 ° C. This was rapidly kneaded and kneaded with a combinator, passed through a resting tube, and then molded into a sheet and filled to obtain a sheet-shaped oil-in composition for roll-in.
（実施例２）
実施例１と同様の配合と方法にて油相を作製し、また、グァーガムの変わりにタマリンド種子ガム０．１重量部用いる以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は８０ｃｐ（実施例１と同様の測定方法・条件にて測定、以下特に断わりのない場合は、水相の粘度は実施例１と同じ測定方法にて粘度を測定したものとする）であった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 2)
An oil phase was prepared by the same composition and method as in Example 1, and an aqueous phase was prepared by the same composition and method as in Example 1 except that 0.1 part by weight of tamarind seed gum was used instead of guar gum. . The viscosity of this aqueous phase was 80 cp (measured by the same measurement method and conditions as in Example 1, unless otherwise specified, the viscosity of the aqueous phase was measured by the same measurement method as in Example 1). It was). The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（実施例３）
実施例１と同様の配合と方法にて油相を作製し、また、グァーガムの変わりにネイティブ型ジェランガム０．０１６重量部用いる以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は１６０ｃｐであった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 3)
An oil phase was prepared by the same formulation and method as in Example 1, and an aqueous phase was prepared by the same formulation and method as in Example 1 except that 0.016 parts by weight of native gellan gum was used instead of guar gum. . The viscosity of this aqueous phase was 160 cp. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（実施例４）
実施例１と同様の配合と方法にて油相を作製した。水相は水３．３重量部に食塩０．５重量部を混合し、液糖３７．２重量部と混合して水相を作製した。この水相の粘度は６３０ｃｐであった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
Example 4
An oil phase was prepared by the same formulation and method as in Example 1. The aqueous phase was prepared by mixing 3.3 parts by weight of water with 0.5 parts by weight of sodium chloride and mixing with 37.2 parts by weight of liquid sugar. The viscosity of this aqueous phase was 630 cp. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（実施例５）
実施例１と同様の配合と方法にて油相を作製し、また、グァーガムの変わりにタマリンド種子ガム０．６重量部用いる以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は８１０ｃｐであった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 5)
An oil phase was prepared by the same composition and method as in Example 1, and an aqueous phase was prepared by the same composition and method as in Example 1 except that 0.6 parts by weight of tamarind seed gum was used instead of guar gum. . The viscosity of this aqueous phase was 810 cp. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（比較例１）
実施例１と同様の配合と方法にて油相を作製し、また、乳化剤を添加しない点以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は測定下限界以下であった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Comparative Example 1)
An oil phase was prepared by the same formulation and method as in Example 1, and an aqueous phase was prepared by the same formulation and method as in Example 1 except that no emulsifier was added. The viscosity of this aqueous phase was below the lower limit of measurement. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（デニッシュ生地の調整）
上記実施例、ならびに比較例で得られたシート状ロールイン用油脂組成物を用いて、以下の表１の配合及び工程条件によりデニッシュ生地を調製した。なおデニッシュ生地の配合は粉以外は対粉重量部による表示であり、シート状ロールイン用油脂は得られた生地に対して２４重量部配合した。また、練り込み用油脂は、硬化パーム油(融点４３℃）１７重量部、硬化大豆油（融点３８℃）４０重量部、大豆油２６重量部、水１６重量部、塩１重量部、グリセリン脂肪酸エステル０．４重量部、レシチン０．４重量部（香料・着色料適量)の配合のものを用いた。
(Adjust the Danish fabric)
A Danish dough was prepared according to the composition and process conditions shown in Table 1 below, using the oil composition for sheet-like roll-in obtained in the above Examples and Comparative Examples. The composition of the Danish dough is indicated by parts by weight with respect to the powder, except for the powder, and 24 parts by weight of the sheet-like roll-in fat / oil was blended with respect to the obtained dough. The fats and oils for kneading are 17 parts by weight of hardened palm oil (melting point: 43 ° C.), 40 parts by weight of hardened soybean oil (melting point: 38 ° C.), 26 parts by weight of soybean oil, 16 parts by weight of water, 1 part by weight of salt, glycerin fatty acid A blend of 0.4 part by weight of ester and 0.4 part by weight of lecithin (appropriate amount of fragrance / colorant) was used.
＜表１＞
（工程条件）
上記配合にてストレート法にて実施、工程条件は以下のとおり。
３０コートのミキサーに油脂以外の材料を入れ、低速５分、中速４分、高速２分ミキシングをいった。その後練り込み用油脂を入れ、更に低速５分、中速３分、高速１分ミキシングを行い、生地を作成した。生地の捏ね上げ品温は２２℃、フロアタイムを１５分とった後に、生地を分割し、０℃のインキュベーターでリタードをとった。
１５℃に予め温調しておいた検証用のシート状ロールイン用油脂組成物をこの生地（生地品温１±３℃）に包んだ。
これを５ｍｍ厚まで展延して三つ折りする操作を２回行った。その後、リタードを４時間とり、更に三つ折を一度行った。連続して最終展延（８ｍｍ厚）まで、展延し、カットして、成形し、ホイロをとった後に焼成を行い、デニッシュを得た。
実施例１、実施例２、実施例３、実施例４、実施例５、比較例１の配合と評価を表２にしめす。
(Process conditions)
Implemented by the straight method with the above formulation, process conditions are as follows.
Materials other than fats and oils were put into a 30-coat mixer, and mixing was performed at a low speed of 5 minutes, a medium speed of 4 minutes, and a high speed of 2 minutes. After that, kneading fats and oils were added, and further mixed at a low speed of 5 minutes, a medium speed of 3 minutes, and a high speed of 1 minute to prepare a dough. The dough kneaded product temperature was 22 ° C and the floor time was 15 minutes, and then the dough was divided and retarded in an incubator at 0 ° C.
A sheet-shaped roll-in oil-and-fat composition for verification, which had been temperature-controlled in advance at 15 ° C., was wrapped in this fabric (dough product temperature 1 ± 3 ° C.).
The operation of extending this to 5 mm thickness and folding it in half was performed twice. After that, the retard was taken for 4 hours, and three more folds were made. Continuously, it was spread to the final spread (8 mm thickness), cut, molded, fired after proofing, and a Danish was obtained.
Table 2 shows the composition and evaluation of Example 1, Example 2, Example 3, Example 4, Example 5, and Comparative Example 1.
＜表２＞
※ 組織評価
・「良好」：滑らかで緻密な組織。可塑性良好で、コシもある。
↓「コシがやや弱い」
↓「やや組織粗く、コシが弱い」
・「不良」：組織が粗く、滑らかさに劣る。可塑性やコシや耐熱性も悪くなる。
の順で評価が下がる。なお、コシとは耐熱性があり手の上で揉んでも融けにくい状態と称する。
※ 展延性評価
・「良好」：展延時に生地の隅々にまでロールイン用油脂組成物が伸び、油脂にワレや亀裂が入らない。
↓「亀裂」
・「割れる」
の順で評価が下がる。
なお、耐熱性（コシ）が弱いために層状構造を作りにくく、また組織が粗すぎて明らかに生地とあわせて作業をすることができず展延性を評価できなかったものは「−」とした。
※ 総合評価
○：組織良好かつ折り込み時の展延性良好。製パン性に問題なくペストリーを焼成できる。
△：亀裂が入るもしくはコシが弱いが折り込み時に展延することは可能で、ペストリーを焼成できる。
×：割れが生じる若しくは展延性が悪い。
※ 総合評価△までは市場性があるものとする。
<Table 2>
* Organizational evaluation / “Good”: Smooth and dense organization. Good plasticity and firmness.
↓ “Slightly weak”
↓ "Slightly rough organization and weakness"
-"Poor": The structure is rough and inferior in smoothness. Plasticity, stiffness, and heat resistance also deteriorate.
Evaluation goes down in this order. Note that stiffness is referred to as a state that is heat resistant and difficult to melt even if it is rubbed on the hand.
* Spreadability evaluation / "Good": When spreading, the oil composition for roll-in extends to every corner of the fabric, and cracks and cracks do not occur in the oil.
↓ "Crack"
・ "Clearance"
Evaluation goes down in this order.
In addition, it was difficult to make a layered structure due to weak heat resistance (koshi), and it was "-" that the structure was too rough to clearly work with the fabric and the ductility could not be evaluated. .
* Overall evaluation ○: Good structure and good spreadability when folded. Pastries can be baked without problems in bread making.
(Triangle | delta): Although it cracks or is weak, it is possible to spread at the time of folding and a pastry can be baked.
X: Cracking occurs or spreadability is poor.
* It is assumed that there is marketability until the comprehensive evaluation △.
（実施例６）
実施例１と同様の配合と方法にて油相を作製し、また、グァーガムを０．２重量％用いる以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は５４０ｃｐであった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 6)
An oil phase was prepared by the same composition and method as in Example 1, and an aqueous phase was prepared by the same composition and method as in Example 1 except that 0.2% by weight of guar gum was used. The viscosity of this aqueous phase was 540 cp. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（比較例２）
実施例１と同様の配合と方法にて油相を作製し、また、グァーガムを０．２５重量％用いる以外は実施例１と同様の配合と方法にて水相を作製した。この水相の粘度は１６６０ｃｐであった。（東京計器ＢＭ型粘度計、２号ローター、１２回転で測定）油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
得られたシート状ロールイン用油脂組成物を用いて実施例１と同様の配合及び工程条件によりデニッシュ生地を調整した。
実施例６、比較例２、そして参考の為、比較例１、実施例１の配合と評価を表３にしめす。
(Comparative Example 2)
An oil phase was prepared by the same composition and method as in Example 1, and an aqueous phase was prepared by the same composition and method as in Example 1 except that 0.25% by weight of guar gum was used. The viscosity of this aqueous phase was 1660 cp. (Measured with Tokyo Keiki BM type viscometer, No. 2 rotor, 12 revolutions) A water phase was added to the oil phase, and an oil and fat composition for sheet-like roll-in was obtained in the same manner as in Example 1.
A Danish dough was prepared by the same composition and process conditions as in Example 1 using the obtained oil-fat composition for roll-in.
Table 3 shows the composition and evaluation of Example 6, Comparative Example 2, and Comparative Example 1 and Example 1 for reference.
＜表３＞
（比較例３）
精製パーム油２２．５重量％、パーム硬化油（融点４５℃）１１.５重量％、大豆油２５．０重量％にレシチン０．２重量％、縮合リシノール脂肪酸エステル０．２重量％、グリセリン脂肪酸エステル０．１重量％、ソルビタン脂肪酸エステル０．０５重量％を混合した油相を作成した。また、水相は実施例３と同様の配合と方法にて水相を作製した。この水相の粘度は実施例３と同様の１６０ｃｐであった。
油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Comparative Example 3)
22.5 wt% refined palm oil, 11.5 wt% hardened palm oil (melting point 45 ° C), 25.0 wt% soybean oil, 0.2 wt% lecithin, 0.2 wt% condensed ricinol fatty acid ester, glycerin fatty acid An oil phase was prepared by mixing 0.1 wt% ester and 0.05 wt% sorbitan fatty acid ester. Further, an aqueous phase was prepared by the same composition and method as in Example 3. The viscosity of this aqueous phase was 160 cp as in Example 3.
The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（実施例７）
精製ラード３０重量％、パーム硬化油（融点４５℃）１０重量％、大豆油１９重量％にレシチン０．２重量％、グリセリン脂肪酸エステル０．１重量％、ソルビタン脂肪酸エステル０．０５重量％を混合した油相を作成した。また、水相は実施例３と同様の配合と方法にて水相を作製した。この水相の粘度は実施例３と同様の１６０ｃｐであった。
油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 7)
30% by weight refined lard, 10% by weight palm hardened oil (melting point: 45 ° C), 19% by weight soybean oil, 0.2% by weight lecithin, 0.1% by weight glycerin fatty acid ester, 0.05% by weight sorbitan fatty acid ester An oil phase was created. Further, an aqueous phase was prepared by the same composition and method as in Example 3. The viscosity of this aqueous phase was 160 cp as in Example 3.
The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
（比較例４）
精製ラード３６重量％、パーム硬化油１０重量％（融点４５℃）、大豆油１３重量％にレシチン０．２重量％、グリセリン脂肪酸エステル０．１重量％、ソルビタン脂肪酸エステル０．０５重量％を混合した油相を作成した。また、水相は実施例３と同様の配合と方法にて水相を作製した。この水相の粘度は実施例３と同様の１６０ｃｐであった。
油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
得られたシート状ロールイン用油脂組成物を用いて実施例１と同様の配合及び工程条件によりデニッシュ生地を調整した。
比較例３、実施例７、比較例４そして参考の為、実施例３の油脂配合と評価を表４にしめす。なお、それぞれの油相は融点・ＳＦＣが類似するよう配合を調整したものである。
(Comparative Example 4)
Refined lard 36 wt%, hardened palm oil 10 wt% (melting point 45 ° C), soybean oil 13 wt%, lecithin 0.2 wt%, glycerin fatty acid ester 0.1 wt%, sorbitan fatty acid ester 0.05 wt% An oil phase was created. Further, an aqueous phase was prepared by the same composition and method as in Example 3. The viscosity of this aqueous phase was 160 cp as in Example 3.
The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
A Danish dough was prepared by the same composition and process conditions as in Example 1 using the obtained oil-fat composition for roll-in.
Comparative Example 3, Example 7, Comparative Example 4 and the fat and oil blend and evaluation of Example 3 are shown in Table 4 for reference. Each oil phase is prepared by adjusting the blending so that the melting point and SFC are similar.
＜表４＞
（比較例５）
パーム油(沃素価５２)６０部、パーム核油(沃素価１８)４０部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換油Ａを得た。
この非選択的エステル交換油Ａは現状、トランス酸を含有しないシート状ロールイン用油脂組成物としてよく用いられるものである。
上記エステル交換油を、大豆油１５重量％にレシチン０．２重量％、縮合リシノール脂肪酸エステル０．２重量％、グリセリン脂肪酸エステル０．１重量％、ソルビタン脂肪酸エステル０．０５重量％を混合した油相を作成した。また、水相は実施例３と同様の配合と方法にて水相を作製した。この水相の粘度は実施例３と同様の１６０ｃｐであった。
油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
このように、ラード系油脂が配合されてない場合のない場合、エステル交換油が配合されていても良好な結果は得られなかった。
(Comparative Example 5)
60 parts of palm oil (iodine number 52) and 40 parts of palm kernel oil (iodine number 18) were mixed to obtain non-selective transesterified oil A using sodium methylate as a catalyst.
This non-selective transesterified oil A is currently often used as an oil composition for sheet-like roll-in that does not contain trans acid.
Oil obtained by mixing the transesterified oil with 15% by weight of soybean oil and 0.2% by weight of lecithin, 0.2% by weight of condensed ricinol fatty acid ester, 0.1% by weight of glycerin fatty acid ester, and 0.05% by weight of sorbitan fatty acid ester A phase was created. Further, an aqueous phase was prepared by the same composition and method as in Example 3. The viscosity of this aqueous phase was 160 cp as in Example 3.
The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
Thus, when there was no case where the lard type | system | group fat and oil were not mix | blended, even if transesterified oil was mix | blended, the favorable result was not obtained.
（実施例８）
精製ラード１８重量部、パーム硬化油２０重量部（融点４５℃）、大豆油３１重量部にレシチン０．２重量部、縮合リシノール脂肪酸エステル０．２重量部、グリセリン脂肪酸エステル０．１重量部、ソルビタン脂肪酸エステル０．０５重量部を混合した油相を作成した。また、水３０．５重量部にネイティブジェランガム０．０１４重量部、食塩０．５重量部を混合して水相を得た。この水相粘度は５℃で１８０ｃｐであった。油相に対し、水相を添加し、実施例１と同様の方法にてシート状ロールイン用油脂組成物を得た。
(Example 8)
18 parts by weight of refined lard, 20 parts by weight of hardened palm oil (melting point 45 ° C.), 31 parts by weight of soybean oil, 0.2 parts by weight of lecithin, 0.2 parts by weight of condensed ricinol fatty acid ester, 0.1 part by weight of glycerin fatty acid ester, The oil phase which mixed 0.05 weight part of sorbitan fatty acid ester was created. Moreover, 0.014 weight part of native gellan gum and 0.5 weight part of salt were mixed with 30.5 weight part of water to obtain an aqueous phase. The aqueous phase viscosity was 180 cp at 5 ° C. The aqueous phase was added to the oil phase, and a sheet-like oil composition for roll-in was obtained in the same manner as in Example 1.
＜表５＞
本発明は、低油分・高水分でありながら幅広い硬さの生地において良好な展延性を示すロールイン用油脂組成物およびそれを使用してなる品質良好なペストリー製品の製造法に関するものである。 The present invention relates to an oil and fat composition for roll-in that exhibits good spreadability in a dough having a wide range of hardness while having low oil content and high moisture, and a method for producing a pastry product having good quality using the composition.
Claims (5)
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| JP2010016129A JP5609128B2 (en) | 2010-01-28 | 2010-01-28 | Oil composition for roll-in and food using the composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010016129A JP5609128B2 (en) | 2010-01-28 | 2010-01-28 | Oil composition for roll-in and food using the composition |
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| Publication Number | Publication Date |
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| JP2011152088A true JP2011152088A (en) | 2011-08-11 |
| JP5609128B2 JP5609128B2 (en) | 2014-10-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014008040A (en) * | 2012-07-02 | 2014-01-20 | Nisshin Foods Kk | Bakery food product and manufacturing method thereof |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5571446A (en) * | 1978-11-21 | 1980-05-29 | Nippon Oil & Fats Co Ltd | Edible fat |
| JPS5911141A (en) * | 1982-07-07 | 1984-01-20 | Kao Corp | Fat or oil composition for pie pastry |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5571446A (en) * | 1978-11-21 | 1980-05-29 | Nippon Oil & Fats Co Ltd | Edible fat |
| JPS5911141A (en) * | 1982-07-07 | 1984-01-20 | Kao Corp | Fat or oil composition for pie pastry |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014008040A (en) * | 2012-07-02 | 2014-01-20 | Nisshin Foods Kk | Bakery food product and manufacturing method thereof |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
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| JP5609128B2 (en) | 2014-10-22 |
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