JP2019176758A - Plastic oil-and-fat composition for baked layered-state food - Google Patents
Plastic oil-and-fat composition for baked layered-state food Download PDFInfo
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- Edible Oils And Fats (AREA)
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Abstract
Description
本発明は、焼成層状食品用可塑性油脂組成物、及びその製造方法に関する。 The present invention relates to a fired layered food-use plastic fat composition and a method for producing the same.
クロワッサンやパイ等の焼成層状食品は広く食されていることから、これまでにいくつかの焼成層状食品用可塑性油脂組成物に関する発明が開示されている。
引用文献１は、クロワッサン、パイ、デニッシュなどのペーストリー食品の製造に使用するのに適した広い温度域における可塑性・伸展性を有し、かつ、得られるペーストリー食品の浮きが良好かつ、口溶け等食感も良好な実質的にトランス酸を含有しないロールイン用可塑性油中水型乳化物及び当該ロールイン用可塑性油中水型乳化物を用いたペーストリー食品を提供することを目的とし、可塑性油中水型乳化物中、ラウリン系ハードバターを５〜５０重量％、パーム油起源の非選択的エステル交換油脂３〜５０重量％、乳脂肪を１％以上含有し、油相の固体脂含有量（以下、単にＳＦＣということがある）が１０℃で４０％以上、３５℃で１０％以下で実質的にトランス酸を含まないことを特徴とするロールイン用可塑性油中水型乳化物を解決手段として開示している。
引用文献２は、作業性がよく、食感が非常にソフトで口溶け良好なクロワッサン、デニッシュ等の層状膨化食品が得られるシート状油中水型乳化油脂組成物、及びその製造法を提供することを課題とし、シート状油中水型乳化油脂組成物全体中、カカオバター代用脂１０〜５０重量％、ラウリン系油脂５〜２０重量％を含有し、且つ硬化油及びエステル交換油を一切使用しないことを特徴とするシート状油中水型乳化油脂組成物を解決手段として開示している。
しかしながら、本願の提供する解決手段はいずれの文献にも開示も示唆もされていない。
Since fired layered foods such as croissants and pies are widely eaten, several inventions relating to plastic fat compositions for fired layered foods have been disclosed so far.
Cited Document 1 has plasticity and extensibility in a wide temperature range suitable for use in the manufacture of pastry foods such as croissants, pies, and danishes, and the resulting pastry foods have good floatability and melt in the mouth. The object is to provide a plastic water-in-oil emulsion for roll-in and a pastry food using the water-in-plastic oil-in-water emulsion for roll-in that does not substantially contain trans acid and has a good iso-texture, Contains 5 to 50% by weight of lauric hard butter, 3 to 50% by weight of non-selective transesterified fat derived from palm oil, and 1% or more of milk fat in a plastic water-in-oil emulsion. Roll-in plastic water-in-oil emulsion characterized by containing 40% or more at 10 ° C. and 10% or less at 35 ° C. and containing substantially no trans acid. It discloses as a solution means.
Cited Document 2 provides a sheet-like water-in-oil emulsified oil and fat composition capable of obtaining layered expanded foods such as croissants and Danish with good workability, very soft texture and good melting in the mouth, and a production method thereof And contains 10 to 50% by weight of cocoa butter substitute fat and 5 to 20% by weight of lauric fat and oil, and does not use any hardened oil or transesterified oil. A sheet-like water-in-oil emulsified oil and fat composition characterized by the above is disclosed as a solution.
However, the solution provided by the present application is not disclosed or suggested in any document.
クロワッサンやパイ等の焼成層状食品を作る際、生地と可塑性油脂組成物は、１０℃から２０℃程度の室温で折り込まれることが多いため、この温度帯で可塑性油脂組成物は生地と同様に良く伸びることが好ましいが、可塑性油脂組成物が硬すぎると充分に伸びずに可塑性油脂組成物が生地中に偏在し、生地同士が合一してしまい、最終的にきれいな層が得られず、食感の悪い焼成層状食品となる。逆に可塑性油脂組成物が軟らかすぎても、折りたたむ時に可塑性油脂組成物が生地の間からはみ出してしまい、硬い場合と同様、充分に層が出る焼成層状食品が得られず食感が悪くなってしまう。
また、可塑性油脂組成物が生地に折り込まれる際には、弾性が低値である、所謂、腰が弱い可塑性油脂組成物では、折り込まれ過ぎて、生地と可塑性油脂組成物が合一してしまうため適度な弾性が求められる。一方で、可塑性油脂組成物と生地の折り込みを続けると、生地の昇温による可塑性油脂組成物のダレ（軟化）、それによる生地と可塑性油脂組成物の層の結着などが生じる。この結着も食感の悪い焼成層状食品の原因となるため、可塑性油脂組成物には、昇温に対する保形性も求められる。
したがって、層状焼成食品の製造に用いられる可塑性油脂組成物は、適度な硬度があること、展延性があること、弾性があること、及び保形性があることが求められることから、本発明は、適度な展延性、保形性を有する新規な可塑性油脂組成物とその製造方法を提供することを課題としている。
When making baked layered foods such as croissants and pies, the dough and the plastic fat composition are often folded at a room temperature of about 10 ° C to 20 ° C. Therefore, in this temperature range, the plastic fat composition is as good as the dough. It is preferable to stretch, but if the plastic fat composition is too hard, the plastic fat composition is unevenly distributed in the dough without being sufficiently stretched, the dough is united, and finally a clean layer cannot be obtained, It becomes a baked layered food with a bad feeling. Conversely, even if the plastic fat composition is too soft, the plastic fat composition protrudes from between the dough when folded, and as with the hard case, the fired layered food with a sufficient layer cannot be obtained, resulting in poor texture. End up.
Further, when the plastic fat composition is folded into the dough, the so-called low-waist plastic fat composition having a low elasticity is too folded and the dough and the plastic fat composition are united. Therefore, appropriate elasticity is required. On the other hand, when the folding of the plastic fat composition and the dough is continued, sagging (softening) of the plastic fat composition due to the temperature rise of the dough, resulting in binding of the dough and the layer of the plastic fat composition. Since this binding also causes a baked layered food having a poor texture, the plastic fat composition is also required to have shape retention with respect to temperature rise.
Therefore, the plastic fat composition used for the production of the layered baked food is required to have an appropriate hardness, spreadability, elasticity, and shape retention. It is an object of the present invention to provide a novel plastic fat composition having moderate spreadability and shape retention and a method for producing the same.
本発明者らは、焼成層状食品に適した焼成層状食品用可塑性油脂組成物について鋭意検討した結果、焼成層状食品の製造時の温度で柔らかく、高温で保形性に優れるという従来にない新規な焼成層状食品用可塑性油脂組成物を発明した。より具体的には、本願は以下に記載の解決手段を提供するものである。
（１）２０℃における損失正接Ｔａｎ（δ）が０．３以上０．４以下であることを特徴とする焼成層状食品用可塑性油脂組成物。
（２）焼成層状食品用可塑性油脂組成物の製造方法であって、当該可組成物を低温で静置する工程と、当該組成物を前記低温工程の温度よりも高温で静置する工程と、を含み、低温静置工程と高温静置工程とを交互に１回以上繰り返すことを特徴とする前記製造方法。
（３）（１）に記載の焼成層状食品用可塑性油脂組成物を原材料として用いることを特徴とする焼成層状食品の製造方法。
As a result of intensive studies on the plastic fat composition for baked layered food suitable for the baked layered food, the present inventors have found a novel novel that is soft at the temperature during the production of the baked layered food and excellent in shape retention at high temperature. Invented a plastic fat composition for baked layered foods. More specifically, the present application provides the means for solving described below.
(1) Loss tangent Tan (δ) at 20 ° C. is 0.3 or more and 0.4 or less.
(2) A method for producing a fired lamellar food-use plastic fat composition, the step of standing the composition at a low temperature, and the step of standing the composition at a temperature higher than the temperature of the low temperature step; And the low-temperature standing step and the high-temperature standing step are alternately repeated one or more times.
(3) A method for producing a baked layered food, comprising using the plastic fat composition for baked layered food according to (1) as a raw material.
本発明は、適度な保形性、及び展延性を有する新規な焼成層状食品用可塑性油脂組成物とその製造方法を提供するものである。 The present invention provides a novel baked layered food-use plastic fat composition having moderate shape retention and spreadability, and a method for producing the same.
本発明の焼成層状食品用可塑性油脂組成物は以下のような特徴を有するものである。
（焼成層状食品用可塑性油脂組成物の保形性）
本発明の焼成層状食品用可塑性油脂組成物は、測定温度２０℃で損失正接Ｔａｎ（δ）が０．３以上、且つ０．４以下であるであることを特徴とする保形性を有する。損失正接Ｔａｎ（δ）が０．４より高い焼成層状食品用可塑性油脂組成物は生地の昇温による焼成層状食品用可塑性油脂組成物のダレ、それによる生地と焼成層状食品用可塑性油脂組成物の層が結着するなどが生じやすくなる。また、損失正接Ｔａｎ（δ）が０．３未満である焼成層状食品用可塑性油脂組成物は、保形性が高すぎて生地と適度に折りたたむことが困難となる。
焼成層状食品用可塑性油脂組成物の保形性は以下のとおり測定することができる。すわなち、焼成層状食品用可塑性油脂組成物の保形性は、当該油脂を６℃設定の低温室内で、正確に直径２０ｍｍ、且つ厚さ３ｍｍに切り出した後、動的粘弾性計ＭＣＲ３０２（Ａｎｔｏｎ ｐａａｒ社）にサンプルセットし、０℃で５分間保持した。その後、歪み０．０１％、角周波数１ｒａｄ／ｓ の条件で０℃から４０℃までの貯蔵弾性率Ｇ’ 、損失弾性率Ｇ’’を測定し、損失正接Ｔａｎ（δ）を算出する。
The plastic fat composition for baked layered food of the present invention has the following characteristics.
(Shaping retention of plastic fat composition for calcined layered food)
The plastic fat composition for baked layered food of the present invention has a shape retention property characterized by having a loss tangent Tan (δ) of 0.3 or more and 0.4 or less at a measurement temperature of 20 ° C. The fired layered food plastic fat composition having a loss tangent Tan (δ) higher than 0.4 is a sagging of the fired layered food plastic oil composition by heating the dough, and the dough and the fired layered food plastic oil composition Layers are likely to bind. In addition, the fired layered food plastic fat composition having a loss tangent Tan (δ) of less than 0.3 has a shape retention property that is too high to be properly folded with the dough.
The shape retention of the fired layered food grade plastic fat composition can be measured as follows. In other words, the shape retention of the fired layered food-use plastic fat / oil composition is determined by cutting the fat / oil into a diameter of 20 mm and a thickness of 3 mm in a low-temperature room set at 6 ° C. The sample was set in Anton paar) and held at 0 ° C. for 5 minutes. Thereafter, the storage elastic modulus G ′ and the loss elastic modulus G ″ from 0 ° C. to 40 ° C. are measured under the conditions of a strain of 0.01% and an angular frequency of 1 rad / s to calculate the loss tangent Tan (δ).
（焼成層状食品用可塑性油脂組成物の展延性）
本発明の焼成層状食品用可塑性油脂組成物は、実際の折りパイ時において、生地と共に非常によく伸び、割れヒビ共にもなく、良好な展延性を示すこと、若しくは割れずに生地と共に伸びており、許容範囲の展延性であることを特徴とする。即ち、上述の保形性の条件を満たしていれば、実際の折りパイ時に重要な要素である展延性を満たすことになり、これが展延性の指標となる。
(Extensibility of fired layered food plastic oil composition)
The plastic fat composition for baked layered foods of the present invention is very well stretched with the dough at the time of actual folding pie, has no cracks, exhibits good spreadability, or stretches with the dough without cracking. It is characterized by having a spreadability within an allowable range. That is, if the above-mentioned shape retention property is satisfied, the spreadability that is an important factor during actual folding pie is satisfied, and this is an index of spreadability.
（原材料油脂、及び油脂原料）
本願の焼成層状食品用可塑性油脂組成物の原材料と添加量について説明する。
本発明の可塑性油脂組成物に使用する油脂は、特に限定はなく、パーム油、パーム核油、大豆油、菜種油、コーン油、ゴマ油、シソ油、亜麻仁油、落花生油、紅花油、綿実油、ぶどう種子油、マカデミアナッツ油、へーゼルナッツ油、かぼちゃ種子油、クルミ油、椿油、茶実油、エゴマ油、オリーブ油、カラシ油、米油、米麹油、小麦胚芽油、サフラワー油、ひまわり油、シア脂、サル脂、カカオ脂等の植物性油脂並びに乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂およびこれらの分別油脂や混合油が例示される。
(Raw material fats and oils and fat raw materials)
The raw material and addition amount of the fired layered food plastic oil composition of the present application will be described.
The fats and oils used in the plastic fat composition of the present invention are not particularly limited, and palm oil, palm kernel oil, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, cottonseed oil, grapes Seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, egoma oil, olive oil, mustard oil, rice oil, rice bran oil, wheat germ oil, safflower oil, sunflower oil, shea Examples include vegetable oils and fats such as fat, monkey fat and cacao butter, animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil, and fractionated oils and mixed oils thereof.
（乳化剤、及び製造方法）
本発明の焼成層状食品用可塑性油脂組成物は、原材料となる油脂を４０℃〜９０℃に加温・溶解し油相を調製する。ここに必要に応じて、グリセリン脂肪酸エステルやソルビタン脂肪酸エステル、レシチン等の乳化剤や、βカロテン等の色素、油溶性ビタミンを添加しても良い。約５０℃〜９０℃の温湯に食塩、脱脂粉乳等の乳製品を添加・溶解して水相を調製する。
油相と水相を攪拌しながら一定速度で添加して乳化物を調製する。この時、油相の攪拌速度と水相の添加速度は焼成層状食品用可塑性油脂組成物の脂肪率に応じて、均一な乳化物ができるよう適宜調製することができる。
この乳化物へ、必要に応じて香料を添加し、７０℃に維持した乳化物をコンビネーター、パーフェクター等の密閉型連続式掻取りチューブ式冷却機により約１０℃になるまで急冷捏和して結晶化する。結晶化した乳化物をピンマシン等で練圧することにより可塑性油脂組成物が得られる。焼成層状食品用可塑性油脂組成物としては、マーガリン、スプレッド、乳等を主原料とした食品等が例示できる。なお、本発明における焼成層状食品用可塑性油脂組成物は、主にマーガリン、ケーキ用マーガリン、およびファットスプレッドを示すが、これに限定した種類別ではなく、油脂や脂肪が含まれる全ての食品を含む。なお、ＪＡＳ規格では油脂含有率が８０％以上をマーガリン、８０％未満はファットスプレッドと定義されており、いずれも本発明の可塑性油脂組成物に含まれることはいうまでもない。
(Emulsifier and production method)
The fired layered food-use plastic fat composition of the present invention prepares an oil phase by heating and dissolving oil / fat as a raw material at 40 ° C. to 90 ° C. If necessary, an emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester or lecithin, a pigment such as β-carotene, or an oil-soluble vitamin may be added. A water phase is prepared by adding and dissolving dairy products such as salt and skim milk powder in warm water of about 50 ° C. to 90 ° C.
An emulsion is prepared by adding an oil phase and an aqueous phase at a constant rate while stirring. At this time, the stirring speed of the oil phase and the addition speed of the water phase can be appropriately adjusted so that a uniform emulsion can be formed according to the fat percentage of the fired layered food-use plastic fat composition.
Perfume is added to this emulsion as necessary, and the emulsion maintained at 70 ° C. is rapidly cooled and kneaded until it reaches about 10 ° C. by a closed continuous scraping tube type cooler such as a combinator or perfector. To crystallize. A plastic fat composition is obtained by kneading the crystallized emulsion with a pin machine or the like. Examples of the plastic oil / fat composition for baked layered foods include foods made mainly of margarine, spreads, milk and the like. In addition, although the plastic fat composition for baking layered food in this invention mainly shows margarine, margarine for cakes, and fat spread, it is not classified according to this type, and includes all foods containing fats and fats. . In the JAS standard, the fat content is defined as margarine with 80% or more and fat spread with less than 80%, and it goes without saying that both are included in the plastic fat composition of the present invention.
（保温工程）
本発明の焼成層状食品用可塑性油脂組成物の保温工程は、上記で製造した焼成層状食品用可塑性油脂組成物を、みかけのＳＦＣが３５％以上となる温度帯、好ましくは４０％、さらに好ましくは５０％となる温度帯で低温静置し、その後、みかけのＳＦＣが２５％以下となる温度帯で、好ましくは２０％以下、より好ましくは１５％に相当する温度帯で高温静置する。１回の高温静置と、1回の低温静置と、で１サイクルの保温工程とする。保温工程は高温静置を最初に行なってもよく、低温静置を最初に行なってもよい。
保温工程の回数は１サイクル以上であればよく、２サイクル以上が好ましく、３サイクル以上がより好ましく、４サイクル以上が最も好ましい。
このような高温静置と低温静置を繰り返すことによる可塑性油脂組成物への作用は、高温静置により可塑性油脂組成物中の乳脂の結晶が溶融し、低温静置により再結晶化することで緻密な結晶ネットワークが再構築されるものと考えられる。したがって、低温静置の温度設定、高温静置の温度設定、サイクル数を変更することで、所望の硬度、弾性、保形性を有する可塑性油脂組成物を製造することが可能である。
高温静置は、１０℃以上２５℃以下に設定すればよく、１５℃以上２０℃以下が好ましい。低温静置は、−２５℃以上１０℃以下に設定すればよく、０℃以上１５℃以下が好ましい。
高温静置と低温静置の温度は上記した範囲内において適宜設定すればよいが、高温静置と低温静置の差が５℃以上となるように設定するのが好ましく、７℃以上がより好ましく、１０℃以上がさらに好ましい。
高温静置及び低温静置の時間は、焼成層状食品用可塑性油脂組成物の中心温度がその所定の温度に達するまでの時間以上とすればよい。
保温工程処理後の焼成層状食品用可塑性油脂組成物は、使用するまで−１８℃以下で凍結保存することができる。また、−１８℃以下で凍結保存した焼成層状食品用可塑性油脂組成物を解凍した後に保温工程に供することもできる。さらに、−１８℃以下で凍結保存した焼成層状食品用可塑性油脂組成物を解凍後、混練、成型した後に保温工程に供することもできる。
本発明の製造方法によれば、上述の保温工程を付加するだけで、焼成層状食品用可塑性油脂組成物の組成を変えることなく、焼成層状食品に適した可塑性油脂組成物を製造することができる。
(Heat retention process)
In the heat-retaining step of the fired layered food plastic fat composition of the present invention, the fired layered food plastic fat composition produced above is a temperature range in which the apparent SFC is 35% or more, preferably 40%, more preferably It is allowed to stand at a low temperature in a temperature range of 50%, and is then left at a high temperature in a temperature range in which the apparent SFC is 25% or less, preferably 20% or less, more preferably 15%. One cycle of heat retention and one time of low temperature stationary are one cycle of heat retention. In the heat retaining step, the high temperature standing may be performed first, or the low temperature standing may be performed first.
The number of heat retention steps may be one cycle or more, preferably two cycles or more, more preferably three cycles or more, and most preferably four cycles or more.
The effect on the plastic fat composition by repeating such high temperature standing and low temperature standing is that the milk fat crystals in the plastic fat composition are melted by high temperature standing and recrystallized by low temperature standing. It is thought that a dense crystal network is reconstructed. Therefore, it is possible to produce a plastic fat composition having desired hardness, elasticity, and shape retention by changing the temperature setting for low-temperature standing, the temperature setting for high-temperature standing, and the number of cycles.
The high temperature standing may be set to 10 ° C. or more and 25 ° C. or less, and preferably 15 ° C. or more and 20 ° C. or less. Low temperature standing should just set to -25 degreeC or more and 10 degrees C or less, and 0 degreeC or more and 15 degrees C or less are preferable.
The temperature of the high temperature standing and the low temperature standing may be set as appropriate within the above-mentioned range, but it is preferable to set the difference between the high temperature standing and the low temperature standing to be 5 ° C. or more, more preferably 7 ° C. or more. Preferably, 10 degreeC or more is more preferable.
What is necessary is just to let the time of high temperature stationary and low temperature stationary be more than the time until the center temperature of the baking fat food plastic oil composition reaches the predetermined temperature.
The fired layered food-use plastic fat composition after the heat-retaining step treatment can be stored frozen at -18 ° C or lower until use. Moreover, it can also use for a heat retention process, after thaw | decompressing the plastic oil-fat composition for baking layered foods cryopreserved at -18 degrees C or less. Furthermore, after thawing, kneading, and molding the plastic layered food-use plastic fat / oil composition frozen and stored at −18 ° C. or lower, it can be subjected to a heat retaining step.
According to the production method of the present invention, it is possible to produce a plastic fat composition suitable for a baked layered food without changing the composition of the plastic fat composition for baked layered food only by adding the above-described heat retention step. .
（みかけのＳＦＣの測定方法）
本発明における、みかけの固体脂含量（ＳＦＣ）は次のように測定することができる。５℃の低温室下で、試料をガラス管に充填して、５℃から４５℃までの所定温度に調温した恒温水槽に１５分間保持後、Ｍｉｎｉｓｐｅｃ（Ｂｒｕｋｅｒ社）を用いて測定する。測定は低温側から５℃刻みで行う。
(Apparent SFC measurement method)
The apparent solid fat content (SFC) in the present invention can be measured as follows. The sample is filled in a glass tube in a low temperature room at 5 ° C., held in a constant temperature water bath adjusted to a predetermined temperature from 5 ° C. to 45 ° C. for 15 minutes, and then measured using Minispec (Bruker). Measurement is performed in 5 ° C increments from the low temperature side.
（焼成層状食品用可塑性油脂組成物の使用方法）
本発明の焼成層状食品用可塑性油脂組成物は、焼成層状食品の原材料として特段の制約等なく使用することができる。
本発明の焼成層状食品用可塑性油脂組成物は、測定温度２０℃での損失正接Ｔａｎ（δ）が０．３以上、且つ０．４以下という物性を有するため、クロワッサンやパイ等の焼成層状食品を作る際に展延性がよく、生地と本可塑性油脂組成物との合一が抑制され、生地の昇温による当該組成物のダレ（軟化）とそれによる生地と当該組成物の層の結着が抑制されるという焼成層状食品の原材料として適した特徴を有するものである。また、本発明の焼成層状食品用可塑性油脂組成物はその他の可塑性油脂組成物組成物と風味を異としないため、焼成層状食品に好ましい風味を付与するとともに、焼成層状食品のすだち及び浮き（比容積）も良好なものとするものである。
本発明の可塑性油脂組成物の焼成層状食品への配合量は、使用される食品の種類により異なるが、２０〜４０重量％などが挙げられる。本発明の可塑性油脂組成物は従来の可塑性油脂組成物の組成を変えることなく物性値を変えることができたものであるから、従来の食品における配合量と同様の配合量にすることができる。
(Usage method of the fired layered food plastic oil composition)
The plastic fat composition for baked layered food of the present invention can be used as a raw material for the baked layered food without any particular limitation.
The plastic fat composition for baked layered food of the present invention has a physical property of loss tangent Tan (δ) at a measurement temperature of 20 ° C. of 0.3 or more and 0.4 or less, so that the baked layered food such as croissant and pie Is good in spreadability, the coalescence of the dough and the present plastic fat composition is suppressed, the sagging (softening) of the composition due to the temperature rise of the dough, and the binding of the dough and the layer of the composition thereby It has the characteristic suitable as a raw material of the baking layered food that is suppressed. In addition, since the plastic fat composition for fired layered foods of the present invention does not differ in flavor from other plastic fat composition compositions, it imparts a preferred flavor to the fired layered foods, and the sinter and float of the fired layered foods (ratio) The volume is also good.
Although the compounding quantity to the baking layered food of the plastic fat composition of this invention changes with kinds of used food, 20-40 weight% etc. are mentioned. Since the plastic fat composition of the present invention can change the physical property value without changing the composition of the conventional plastic fat composition, it can be blended in the same amount as in conventional foods.
以下の実施例等により本発明の焼成層状食品用可塑性油脂組成物の一例としてマーガリンを例に具体的に記載するが、本発明はこれに限定されるものではない。
〔実施例１〕本発明の焼成層状食品用可塑性油脂組成物の製造
１．焼成層状食品用可塑性油脂組成物の製造方法
油相と水相をそれぞれを９０℃に調温し、表２に従って、調製した。油相と水相を掻取り式熱交換機、パーフェクターに供し、攪拌しながら一定速度で連圧しロールイン油脂組成物を調製した。この時、油相の攪拌速度と水相の添加速度は、均一な乳化物ができるよう適宜調整した。その後、ピンマシンに供し、組織調製を行い、さらに品温を１０℃で５分保持した。その後、油脂組成物の送液部先端ノズルを変更し、形態の異なる、即ち、縦×横×高さがそれぞれ、２０ｃｍ×３０×１ｃｍ（実施例品１）、３３ｃｍ×３０ｃｍ×２０ｃｍ（実施例品２）、６．５ｃｍ×６ｃｍ×１２ｃｍ（実施例品３）、６ｃｍ×３ｃｍ×１２ｃｍ（実施例品４）に成形した。その後、焼成層状食品用可塑性油脂組成物を、みかけのＳＦＣが約４１％となる温度で４時間保持し、次いで、みかけのＳＦＣが約８％となる温度で４時間保持した。この保持温度サイクル処理を６回行い、焼成層状食品用可塑性油脂組成物を−１８℃以下で冷凍保管した。
２．焼成層状食品用可塑性油脂組成物の評価
解凍後に実施例品１、２、３、４の可塑性油脂組成物の保形性を評価した。
また、実施例品１、２、３、４を用いてパイを試作し、その風味、食感、すだち、及び総合評価を評価した。
評価結果をそれぞれ表３、４に示す。
保形性の評価方法は、前述のとおりであり、展延性、すだち、浮きの評価方法を以下に示す。
In the following examples and the like, margarine is specifically described as an example of the fired layered food plastic oil composition of the present invention, but the present invention is not limited thereto.
[Example 1] Production of a fired layered food plastic oil composition according to the present invention. Production method of fired layered food-use plastic fat composition The oil phase and the aqueous phase were each adjusted to 90 ° C. and prepared according to Table 2. The oil phase and the aqueous phase were subjected to a scraping-type heat exchanger and a perfector, and were continuously pressured at a constant speed while stirring to prepare a roll-in oil and fat composition. At this time, the stirring speed of the oil phase and the addition speed of the aqueous phase were appropriately adjusted so that a uniform emulsion was formed. Then, it used for the pin machine, the structure | tissue preparation was performed, and also the product temperature was hold | maintained at 10 degreeC for 5 minutes. Thereafter, the liquid composition tip nozzle of the oil and fat composition was changed, and the shapes were different, that is, the length x width x height were 20 cm x 30 x 1 cm (Example product 1) and 33 cm x 30 cm x 20 cm (Example), respectively. Product 2), 6.5 cm × 6 cm × 12 cm (Example product 3), 6 cm × 3 cm × 12 cm (Example product 4). Subsequently, the fired layered food grade plastic fat composition was held at a temperature at which the apparent SFC was about 41% for 4 hours, and then held at a temperature at which the apparent SFC was about 8% for 4 hours. This holding temperature cycle treatment was performed 6 times, and the fired layered food-use plastic fat composition was stored frozen at -18 ° C or lower.
2. Evaluation of the fired lamellar food-use plastic fat / oil composition After thawing, the shape retention of the plastic fat / oil compositions of Example Products 1, 2, 3, and 4 was evaluated.
Moreover, the pie was made as a trial using Example goods 1, 2, 3, and 4, and the flavor, texture, sudachi, and comprehensive evaluation were evaluated.
The evaluation results are shown in Tables 3 and 4, respectively.
The evaluation method of shape retention is as described above, and the evaluation methods of spreadability, sudashi, and float are shown below.
（１）焼成層状食品用可塑性油脂組成物の展延性の評価方法（折パイ試験）
本発明における展延性は、折りパイ時において生地と共に伸びることをいう。展延性は、以下の折パイ試験により評価することができる。折りパイ評価は、塑性油脂組成物を製造した日から３０日後に行った。
試験日の前日に焼成層状食品用可塑性油脂組成物を１３℃の恒温機に静置してテンパリングした。表１の配合生地の配合量を示す。水は、都度調整しながら添加し、フードミキサーＡＭ―２０(愛工舎製作所)を用いて攪拌速度、低速３分間、中速５分間で捏ね上げた生地を等分し厚さ２ｃｍから３ｃｍ角の正方形に成形し、１３℃になるまで恒温機で保持した。ロールイン油脂を生地で包み、麺棒を用いて対角線に押さえ、焼成層状食品用可塑性油脂組成物を生地へロールインした。その後、三つ折、四つ折、三つ折、三つ折の順に折りたたみを行った。それぞれの折りたたみ工程間で、パイローラーＭＲ１２０(正城機械株式会社)を用いて、２０ｍｍから５ｍｍまで５段階で生地を薄く引き伸ばし、この際の焼成層状食品用可塑性油脂組成物とドウの作業性を評価した。
(1) Method for evaluating the spreadability of a fired layered food grade plastic fat composition (folded pie test)
The spreadability in the present invention means that it stretches with the fabric during the folding pie. The spreadability can be evaluated by the following folding pie test. Folding pie evaluation was performed 30 days after the date when the plastic oil composition was produced.
On the day before the test day, the fired layered food grade plastic fat composition was placed in a thermostat at 13 ° C. and tempered. The compounding quantity of the mixing | blending dough of Table 1 is shown. Water is added while adjusting each time, and the dough that is crushed with a food mixer AM-20 (Aikosha Seisakusho) at a stirring speed of 3 minutes at a low speed and 5 minutes at a medium speed is equally divided into 2 to 3 cm squares. It shape | molded to the square and was hold | maintained with the thermostat until it became 13 degreeC. The roll-in fats and oils were wrapped in dough, pressed with diagonal lines using a rolling pin, and the fired layered food-use plastic fat composition was rolled into the dough. Then, folding was performed in the order of three folds, four folds, three folds, and three folds. Between each folding process, using pie roller MR120 (Mashiro Machine Co., Ltd.), the dough is stretched thinly in 5 stages from 20 mm to 5 mm, and the workability of the fired layered food-use plastic fat composition and dough at this time evaluated.
（２）すだち及び浮き（比容積）の評価方法
前記５ｍｍまで引き伸ばした生地を１０ｃｍ×１０ｃｍ角の正方形にカットし、四隅と中央に切れ目を入れ、オーブンＣＯＭＰＯ(三幸機械株式会社)の設定温度を上面２１０℃、下面２００℃とし１３分間焼成した。焼成した翌日、重量、そしてノギスを用いて、高さ、上面の縦横、下面の縦横を測定し、体積、比容積、上辺変形率、下辺変形率を算出した。体積は、菜種置換法による実測を行った。
(2) Evaluation method of sudachi and float (specific volume) Cut the dough stretched to 5 mm into a 10 cm x 10 cm square, cut into four corners and the center, and set the temperature of oven COMPO (Miyuki Machinery Co., Ltd.) The upper surface was 210 ° C. and the lower surface was 200 ° C. for 13 minutes. The next day after firing, the weight, and the caliper were used to measure the height, height and width of the upper surface, and height and width of the lower surface, and the volume, specific volume, upper side deformation rate, and lower side deformation rate were calculated. The volume was measured by a rapeseed replacement method.
〔比較例１〕
実施例１同様に焼成層状食品用可塑性油脂組成物を調製した。即ち、油相と水相をそれぞれを９０℃に調温し表２に従って、調製した。油相と水相を掻取り式熱交換機、パーフェクターに供し、攪拌しながら一定速度で連圧し油脂組成物を調製した。この時、油相の攪拌速度と水相の添加速度は、均一な乳化物ができるよう適宜調整した。その後、ピンマシンに供し、組織調製を行い、さらに品温を１０℃で５分保持した。その後、乳化油脂組成物の送液部先端ノズルを変更し、形態の異なる、即ち、縦×横×高さがそれぞれ、２０ｃｍ×３０×１ｃｍ（比較例品１）、３３ｃｍ×３０ｃｍ×２０ｃｍ（比較例品２）、６．５ｃｍ×６ｃｍ×１２ｃｍ（比較例品３）、６ｃｍ×３ｃｍ×１２ｃｍ（比較例品４）に成形した。その後、油脂組成物をみかけの固体脂含量が４１％となる温度で５時間保持し、ついで−１８℃以下で冷凍保管した。
２．焼成層状食品用可塑性油脂組成物の評価
解凍後に比較例品１，２，３，４の保形性を評価した。また、表１の配合でパイを製菓して、生地の作業性、及び、焼成層状食品の風味、食感、すだち、及び総合評価結果を行った。評価結果をそれぞれ表５、表６に示す。
[Comparative Example 1]
A fired layered food-use plastic fat composition was prepared in the same manner as in Example 1. That is, the oil phase and the aqueous phase were each adjusted to 90 ° C. and prepared according to Table 2. The oil phase and the aqueous phase were subjected to a scraping-type heat exchanger and a perfector, and continuously pressured at a constant speed while stirring to prepare an oil and fat composition. At this time, the stirring speed of the oil phase and the addition speed of the aqueous phase were appropriately adjusted so that a uniform emulsion was formed. Then, it used for the pin machine, the structure | tissue preparation was performed, and also the product temperature was hold | maintained at 10 degreeC for 5 minutes. Then, the liquid feed part tip nozzle of the emulsified oil / fat composition was changed, and the forms were different, that is, the length × width × height were 20 cm × 30 × 1 cm (comparative product 1), 33 cm × 30 cm × 20 cm (comparison). Example product 2), 6.5 cm × 6 cm × 12 cm (comparative product 3), 6 cm × 3 cm × 12 cm (comparative product 4). Thereafter, the oil and fat composition was kept at a temperature at which the apparent solid fat content was 41% for 5 hours, and then stored frozen at -18 ° C or lower.
2. Evaluation of the fired layered food-use plastic fat composition The comparative examples 1, 2, 3, and 4 were evaluated for shape retention after thawing. Moreover, the pie was confectioned with the composition shown in Table 1, and the workability of the dough and the flavor, texture, sudachi, and comprehensive evaluation results of the baked layered food were performed. The evaluation results are shown in Table 5 and Table 6, respectively.
〔実施例２〕本発明の焼成層状食品用バターの製造（２）
実施例１から保温工程の条件を変更して本発明の焼成層状食品用可塑性油脂組成物の製造を行った。
１．焼成層状食品用可塑性油脂組成物の製造方法
油相と水相をそれぞれを９０℃に調温し表２に従って、焼成層状食品用可塑性油脂組成物を調製した。油相と水相を掻取り式熱交換機、パーフェクターに供し、攪拌しながら一定速度で連圧し焼成層状食品用可塑性油脂組成物を調製した。この時、油相の攪拌速度と水相の添加速度は、均一な乳化物ができるよう適宜調整した。その後、ピンマシンに供し、組織調製を行い、さらに品温を１０℃で５分保持した。その後、乳化油脂組成物の送液部先端ノズルを変更し、形態の異なる、即ち、縦×横×高さがそれぞれ、２０ｃｍ×３０×１ｃｍ（実施例５）、３３ｃｍ×３０ｃｍ×２０ｃｍ（実施例６）、６．５ｃｍ×６ｃｍ×１２ｃｍ（実施例７）に成形した。その後、油脂組成物を、みかけの固体脂含量ＳＦＣが約３８％となる温度で８時間保持し、次いで、みかけの固体脂含量ＳＦＣが約１４％となる温度で８時間保持した。この保持温度サイクル処理を２回行い、１０℃以下のチルド帯で保管した。
２．焼成層状食品用可塑性油脂組成物の評価
解凍後に実施例品５，６，７の可塑性油脂組成物の保形性を評価した。また、表１の配合でパイを製菓して生地の作業性、及び、焼成層状食品の風味、食感、すだち、及び総合評価を行った。評価結果をそれぞれ表３、４に示す。
[Example 2] Production of baked layered food butter of the present invention (2)
The heat-retaining process conditions were changed from Example 1 to produce the fired layered food plastic fat composition of the present invention.
1. Production method of fired layered food-use plastic fat composition A fired layered food plastic fat composition was prepared according to Table 2 by adjusting the temperature of the oil phase and the aqueous phase to 90 ° C. The oil phase and the aqueous phase were subjected to a scraping heat exchanger and a perfector, and continuously pressured at a constant speed while stirring to prepare a baked layered food-use plastic fat composition. At this time, the stirring speed of the oil phase and the addition speed of the aqueous phase were appropriately adjusted so that a uniform emulsion was formed. Then, it used for the pin machine, the structure | tissue preparation was performed, and also the product temperature was hold | maintained at 10 degreeC for 5 minutes. Then, the liquid feed part tip nozzle of the emulsified oil / fat composition was changed, and the shapes were different, that is, the length × width × height were 20 cm × 30 × 1 cm (Example 5) and 33 cm × 30 cm × 20 cm (Example), respectively. 6), 6.5 cm × 6 cm × 12 cm (Example 7). Thereafter, the fat and oil composition was held at a temperature at which the apparent solid fat content SFC was about 38% for 8 hours, and then held at a temperature at which the apparent solid fat content SFC was about 14% for 8 hours. This holding temperature cycle treatment was performed twice and stored in a chilled zone of 10 ° C. or lower.
2. Evaluation of the fired layered food plastic oil composition After thawing, the shape retention of the plastic oil compositions of Example Products 5, 6 and 7 was evaluated. Moreover, the pie was confectioned with the composition shown in Table 1, and the workability of the dough, and the flavor, texture, sudachi, and comprehensive evaluation of the baked layered food were performed. The evaluation results are shown in Tables 3 and 4, respectively.
〔比較例２〕
実施例２同様に焼成層状食品用可塑性油脂組成物を調製した。即ち、油相と水相をそれぞれを９０℃に調温し表２に従って、調製した。油相と水相を掻取り式熱交換機、パーフェクターに供し、攪拌しながら一定速度で連圧し油脂組成物を調製した。この時、油相の攪拌速度と水相の添加速度は、均一な乳化物ができるよう適宜調整した。その後、ピンマシンに供し、組織調製を行い、さらに品温を１０℃で５分保持した。その後、乳化油脂組成物の送液部先端ノズルを変更し、形態の異なる、即ち、縦×横×高さがそれぞれ、２０ｃｍ×３０×１ｃｍ（比較例５）、３３ｃｍ×３０ｃｍ×２０ｃｍ（比較例６）、６．５ｃｍ×６ｃｍ×１２ｃｍ（比較例７）、に成形した。その後、油脂組成物をみかけの固体脂含量が３８％となる温度で保管した。
２．焼成層状食品用可塑性油脂組成物の評価
解凍後に比較例品５，６，７の保形性を評価した。また、表１の配合でパイを製菓して、生地の作業性、及び、焼成層状食品の風味、食感、すだち、及び総合評価結果を行った。評価結果をそれぞれ表５、表６に示す。
[Comparative Example 2]
In the same manner as in Example 2, a plastic fat composition for baked layered food was prepared. That is, the oil phase and the aqueous phase were each adjusted to 90 ° C. and prepared according to Table 2. The oil phase and the aqueous phase were subjected to a scraping-type heat exchanger and a perfector, and continuously pressured at a constant speed while stirring to prepare an oil and fat composition. At this time, the stirring speed of the oil phase and the addition speed of the aqueous phase were appropriately adjusted so that a uniform emulsion was formed. Then, it used for the pin machine, the structure | tissue preparation was performed, and also the product temperature was hold | maintained at 10 degreeC for 5 minutes. Then, the liquid feed part tip nozzle of the emulsified oil and fat composition was changed, and the forms were different, that is, the length x width x height was 20 cm x 30 x 1 cm (Comparative Example 5), 33 cm x 30 cm x 20 cm (Comparative Example). 6), 6.5 cm × 6 cm × 12 cm (Comparative Example 7). Thereafter, the oil and fat composition was stored at a temperature at which the apparent solid fat content was 38%.
2. Evaluation of the fired layered food grade plastic fat composition The comparative examples 5, 6 and 7 were evaluated for shape retention after thawing. Moreover, the pie was confectioned with the composition shown in Table 1, and the workability of the dough and the flavor, texture, sudachi, and comprehensive evaluation results of the baked layered food were performed. The evaluation results are shown in Table 5 and Table 6, respectively.
〔官能評価の基準〕
ドウの作業性の評価基準
◎：生地と共に非常によく伸び、割れヒビ共にもなく、良好な展延性を示す
〇：割れずに生地と共に伸びており、許容範囲の展延性である
△：伸びが悪く、僅かに割れがみられて展延性が劣る
×：伸びが悪く、割れが発生する
風味の評価基準
◎：目的とした風味が充分に付与されている
〇：目的とした風味が付与されている
△：目的とした風味がある程度付与されている
×：目的とした風味が付与されていない
食感の評価基準
◎：目的とした食感が充分付与されている
〇：目的とした食感が付与されている
△：目的とした食感がある程度付与されている
×：目的とした食感が付与されていない
浮きの評価基準
◎：良好な「浮き」を示している
〇：層状食品らしい「うき」を形成している
△：「浮き」が著しく弱い
×：層状食品らしい「浮き」がみられない
すだちの評価基準
◎：内層がきれいな「層」を形成している
〇：層状食品らしい「すだち」を形成している
△：「すだち」は観察できるが著しく弱い
×：「すだち」がみられない
官能評価の総合評価
◎：◎が３個以上
〇：〇が３個以上
△：△が３個以上
×：×が３個以上
[Criteria for sensory evaluation]
Evaluation criteria for workability of dough ◎: It stretches very well with the fabric, has no cracks, and exhibits good spreadability. 〇: It stretches with the fabric without cracking, and is an acceptable range of spreadability. △: Elongation Bad, slightly cracked and poor in spreadability ×: Evaluation criteria for flavor with poor elongation and crack generation ◎: The target flavor is sufficiently imparted O: The target flavor is imparted △: The target flavor is given to some extent ×: The evaluation standard of the texture without the target flavor ◎: The target texture is sufficiently given 〇: The target texture is △: The target texture is given to some extent ×: Floating evaluation standard that does not have the desired texture ◎: Shows good "floating" 〇: △: “Float” is remarkable ×: Evaluation standard for sudachi that does not show “floating” like layered food ◎: The inner layer forms a beautiful “layer” 〇: “Sudachi” that looks like layered food △: “Sudachi” is observed Yes, but extremely weak ×: Comprehensive evaluation of sensory evaluation without “sudachi” ◎: ◎ 3 or more 〇: ○ is 3 or more △: △ is 3 or more ×: × is 3 or more
(考察）
実施例品１から実施例品７のいずれも生地と共に非常によく伸び、割れヒビ共にもなく、良好な展延性を示し作業性は良好であった。実施例品１から実施例品７は、いずれも保形性が良好であった。
以上から、実施例品はいずれも測定温度２０℃での損失正接Ｔａｎ（δ）が０．３以上、０．４以下の適度な保形性を有しており、このような実施例品を用いてクロワッサンやパイ等の焼成層状食品を製造すれば、生地（ドウ）の作業性が良好であるだけでなく、それを使用した焼成層状食品の風味、食感、浮き、すだちが顕著に良好であることが示された。
(Discussion)
All of Example Product 1 to Example Product 7 stretched very well with the dough, had no cracks, showed good spreadability and good workability. Each of Example Product 1 to Example Product 7 had good shape retention.
From the above, each of the example products has an appropriate shape retaining property such that the loss tangent Tan (δ) at a measurement temperature of 20 ° C. is not less than 0.3 and not more than 0.4. If used to produce baked layered foods such as croissants and pies, not only dough (dough) workability is good, but also the flavor, texture, float, and tin of baked layered foods using it are remarkably good It was shown that.
本発明の新規な可塑性油脂組成物は、適度な展延性、保形性を有するものであるから焼成層状食品の原材料として適しており、本可塑性油脂組成物を使用すれば、作業が良好であり、風味、食感、浮き、すだちなどの良好な焼成層状食品を提供することが可能である。 The novel plastic fat composition of the present invention is suitable as a raw material for a baked layered food because it has moderate spreadability and shape retention, and if this plastic fat composition is used, the work is good. It is possible to provide a good baked layered food such as flavor, texture, float and sudachi.
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Citations (2)
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|---|---|---|---|---|
| JP2004267112A (en) * | 2003-03-10 | 2004-09-30 | Miyoshi Oil & Fat Co Ltd | Method for producing sheet-like solid oil and fat |
| JP2013531479A (en) * | 2010-05-14 | 2013-08-08 | アーチャー・ダニエルズ・ミッドランド カンパニー | Food composition containing organogel |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2004267112A (en) * | 2003-03-10 | 2004-09-30 | Miyoshi Oil & Fat Co Ltd | Method for producing sheet-like solid oil and fat |
| JP2013531479A (en) * | 2010-05-14 | 2013-08-08 | アーチャー・ダニエルズ・ミッドランド カンパニー | Food composition containing organogel |
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| WO2021060466A1 (en) | 2019-09-27 | 2021-04-01 | 株式会社タダノ | Crane information display system |
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