JP4215368B2 - Emulsified oil and fat composition for shoe and shoe case using the same - Google Patents
Emulsified oil and fat composition for shoe and shoe case using the same Download PDFInfo
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- JP4215368B2 JP4215368B2 JP2000034068A JP2000034068A JP4215368B2 JP 4215368 B2 JP4215368 B2 JP 4215368B2 JP 2000034068 A JP2000034068 A JP 2000034068A JP 2000034068 A JP2000034068 A JP 2000034068A JP 4215368 B2 JP4215368 B2 JP 4215368B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、良好な風味と安定した形状のシューケースを製造することができるシュー用乳化油脂組成物に関する。
【０００２】
【従来の技術】
ボリュームが大きく、かつ形状が揃ったシューケースを連続的に量産するために従来から食品添加物である合成のカゼインナトリウムが、シュー用油脂組成物に一般的に添加されてきた。
しかしながら、合成のカゼインナトリウムは、焼成により風味が変化し、膠臭に似た洋菓子に相応しくない臭いを有するのが欠点であり、特にシュークリームを包装し密封した場合、消費者が袋を開けて食しようとするときに、合成カゼインナトリウムの膠臭に似た臭いが口内に広がり、シュークリームのおいしさを損なっていた。
この膠臭に似た風味をマスキングするために、香料を添加するなどしてカバーしてきたが、マスキング効果はあまりなかった。
【０００３】
また、最近の食品動向として、健康志向や安全性への高まりから、広く食品添加物の使用を中止したり、極力少なくしていくことが消費者から求められており、食品添加物である合成のカゼインナトリウムについても使用の中止や極力少なくしていくことが求められている。
【０００４】
【発明が解決しようとする課題】
従って、本発明の目的は、食品添加物である合成のカゼインナトリウムを使用しなくても良好な風味と安定した形状のシューケースを製造することができるシュー用乳化油脂組成物を提供することにある。
【０００５】
【課題を解決するための手段】
本発明は、ホエー蛋白質：カゼイン蛋白質の重量比率が４：６〜５：５である乳蛋白質を固形分換算で０．５〜４．５重量％含有することを特徴とするシュー用乳化油脂組成物を提供することにより、上記目的を達成したものである。
【０００６】
【発明の実施の形態】
以下、本発明のシュー用乳化油脂組成物について詳述する。
本発明で使用する乳蛋白質としては、ホエー蛋白質：カゼイン蛋白質の重量比率が４：６〜５：５のものを用いる。ホエー蛋白質の重量比率が上記の比率よりも多いと、シューケースの形状が安定しないので好ましくなく、またホエー蛋白質の重量比率が上記の比率よりも少ないと、良好な風味が得られないので好ましくない。
【０００７】
上記乳蛋白質は、本発明のシュー用乳化油脂組成物中、固形分換算で０．５〜４．５重量％、好ましくは１〜４重量％含有させる。乳蛋白質の含有量が固形分換算で０．５重量％よりも少ないと、シューケースの形状が安定せず、また良好な風味が得られないので好ましくなく、また４．５重量％よりも多いと、シュー用乳化油脂組成物の製造工程で乳蛋白質を均一に乳化することができないので好ましくない。
【０００８】
上記乳蛋白質は、その製造方法に特に制限はないが、例えば、生乳を脱脂し、限外濾過により乳糖を除去して得られたものを使用するのが好ましい。
また、本発明のシュー用乳化油脂組成物では、食品添加物である合成のカゼインナトリウムを使用しないのが好ましい。なお、上記の合成のカゼインナトリウムとは化学的処理で製造されたものを指す。
【０００９】
本発明のシュー用乳化油脂組成物に使用される油脂としては、食用油脂が使用され、例えばパーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油などの各種植物油脂、動物油脂並びにこれらを水素添加、分別およびエステル交換から選択される一または二以上の処理を施した加工油脂があげられる。本発明においては、これらの油脂を単独で用いることもでき、または二種以上を組み合わせて用いることもできる。
【００１０】
上記油脂の使用量は、本発明のシュー用乳化油脂組成物中、好ましくは５０〜９４．５重量％、さらに好ましくは７０〜８５重量％である。
また、水の使用量は、本発明のシュー用乳化油脂組成物中、好ましくは５〜４９．５重量％、さらに好ましくは１５〜３０重量％である。
【００１１】
本発明のシュー用乳化油脂組成物に使用される乳化剤としては、食品添加物として使用可能なものであればどのようなものでもよく、例えばグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ポリ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エステル、レシチン、有機酸モノグリセリドなどをあげることができる。これらの乳化剤は、１種または２種以上使用することができ、油相および水相の何れか一方または両方に加えることができる。
上記乳化剤は、本発明のシュー用乳化油脂組成物に添加しても添加しなくてもよいが、添加する場合、その量は、本発明のシュー用乳化油脂組成物中、好ましくは０．０２〜２．５重量％、さらに好ましくは０．５〜２重量％である。
【００１２】
さらに本発明のシュー用乳化油脂組成物には、必要によりリン酸塩、食塩、着香料、着色料、酸化防止剤などを含有させることができ、これらの添加量は任意であるが、本発明のシュー用乳化油脂組成物中、好ましくは０．０５〜４重量％、さらに好ましくは０．３〜２重量％である。
【００１３】
本発明のシュー用乳化油脂組成物は、例えば次のようにして製造することができる。
まず、加熱溶解した食用油脂に、必要により乳化剤、着香料、着色料、酸化防止剤などを混合し、油相とする。
水を加温し、ホエー蛋白質：カゼイン蛋白質の重量比率が４：６〜５：５である乳蛋白質をシュー用乳化油脂組成物中、固形分換算で０．５〜４．５重量％となるように添加し、そして必要により乳化剤、リン酸塩、食塩、着香料、着色料などを添加、混合し、水相とする。
そして、上記の油相と水相を混合し、乳化させた後、急冷混和して、可塑性を有する本発明のシュー用乳化油脂組成物を得る。
本発明のシュー用乳化油脂組成物は、表面からの水分の飛散、カビなどの発生の点から油中水型乳化組成物とするのが好ましい。
【００１４】
このようにして得られた本発明のシュー用乳化油脂組成物をシューケースに用いる。
本発明のシューケースの配合は特に限定されるものではないが、小麦粉１００重量部に対し、本発明のシュー用乳化油脂組成物を７０〜１５０重量部、好ましくは１００〜１４０重量部、水を１００〜２５０重量部、好ましくは１２０〜２００重量部、全卵を１５０〜３００重量部、好ましくは２００〜２８０重量部から構成される配合が好ましい。本発明のシューケースの配合において、上記シュー用乳化油脂組成物の配合量が７０重量部未満であると、シューケースのボリュームが小さくなりやすく、また形状の不安定なシューケースが得らやすく、そして食感が硬くなりやすい。また、上記シュー用乳化油脂組成物の配合量が１５０重量部を越えると、シューケースが油性感の強いものとなりやすい。
【００１５】
また、本発明のシューケースには、上記の成分に加えて、重炭酸アンモニウム、重炭酸ナトリウムなどの膨張剤を加えることができ、さらにその他、常用の着色料、着香料、防腐剤なども適宜使用できる。
【００１６】
本発明のシューケースは、例えば以下のようにして製造することができる。
本発明のシュー用乳化油脂組成物を、水とともに加熱煮沸し、この中に小麦粉を添加して捏和し、一般のシュー皮と同様にシュー皮を形成するに適した糊化状態にした後、液卵をミキシングしながら数回に分けて加え、シュー生地を十分に乳化し、必要な場合は前述の膨張剤、着色料、着香料、防腐剤などを添加した後、さらに液卵を加えて硬さを調整してシュー生地を得る。得られたシュー生地を絞り、オーブンなどにより焼成して、本発明のシューケースを得る。
【００１７】
【実施例】
以下に実施例を比較例とともにあげるが、本発明は、これらの実施例に制限されるものではない。
【００１８】
（実施例１）
加熱溶解した食用油脂７４重量％、モノグリセリド０．１３重量％、レシチン０．０９重量％、βカロチン０．０００３重量％および香料０．０１５重量％を混合し、油相とする。
一方、水２０．２６４７重量％を加温し、生乳を脱脂し、限外濾過により乳糖を除去して得られた「ホエー蛋白質：カゼイン蛋白質の重量比率が５：５である乳蛋白質（固形分９４重量％）」４．５重量％および食塩１重量％を添加、混合し、水相とする。
上記乳蛋白質は、シュー用乳化油脂組成物中、固形分換算で４．５×０．９４＝４．２３重量％含有していることとなる。
そして、上記の油相と水相を混合、乳化し、急冷混和して、可塑性を有する本発明の油中水型シュー用乳化油脂組成物を得た。
得られたシュー用乳化油脂組成物を用いて、下記の配合および製造法にてシューケースを製造した。
得られたシューケースは、形状が安定しており、風味良好であった。
【００１９】
▲１▼水とシュー用乳化油脂組成物を混合し、加熱し、溶解する。
▲２▼▲１▼に小麦粉を加え、混合する。
▲３▼膨張剤を加えた全卵を▲２▼に徐々に加え、均一なシュー生地とする。
▲４▼絞り袋に▲３▼のシュー生地を入れ、天板に２５ｇ絞りだし、２１０℃で２５分焼成する。
【００２０】
（比較例１）
実施例１において、乳蛋白質のかわりに合成のカゼインナトリウム４．５重量％を使用した以外は実施例１と同様の方法にて可塑性を有する油中水型シュー用乳化油脂組成物を製造した。
得られたシュー用乳化油脂組成物を用いて、実施例１と同様にシューケースを製造した。
得られたシューケースは、形状にばらつきがあり、不安定で、膠臭のするものであった。
【００２１】
（実施例２）
加熱溶解した食用油脂７０重量％、βカロチン０．０００３重量％および香料０．０１５重量％を混合し、油相とする。
一方、水２３．８８４７重量％を加温し、生乳を脱脂し、限外濾過により乳糖を除去して得られた「ホエー蛋白質：カゼイン蛋白質の重量比率が５：５である乳蛋白質（固形分９４重量％）」４．５重量％、食塩１重量％および卵黄０．６重量％を添加、混合し、水相とする。
上記乳蛋白質は、シュー用乳化油脂組成物中、固形分換算で４．５×０．９４＝４．２３重量％含有していることとなる。
そして、上記の油相と水相を混合、乳化し、急冷混和して、可塑性を有する本発明の油中水型シュー用乳化油脂組成物を得た。
得られたシュー用乳化油脂組成物を用いて、実施例１と同様にシューケースを製造した。
得られたシューケースは、形状が安定しており、風味良好であった。
【００２２】
（比較例２）
実施例２において、乳蛋白質のかわりに合成のカゼインナトリウム４．５重量％を使用した以外は実施例２と同様の方法にて可塑性を有する油中水型シュー用乳化油脂組成物を製造した。
得られたシュー用乳化油脂組成物を用いて、実施例２と同様にシューケースを製造した。
得られたシューケースは、形状にばらつきがあり、不安定で、膠臭のするものであった。
【００２３】
【発明の効果】
本発明のシュー用乳化油脂組成物によれば、食品添加物である合成のカゼインナトリウムを使用しなくても良好な風味と安定した形状のシューケースを製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an emulsified oil and fat composition for shoes capable of producing a shoe case having a good flavor and a stable shape.
[0002]
[Prior art]
Synthetic sodium caseinate, which is a food additive, has been conventionally added to shoe oil compositions in order to continuously mass-produce shoe cases with large volumes and uniform shapes.
However, synthetic sodium caseinate has the disadvantage that it changes in flavor when baked and has a smell that is not suitable for Western confectionery similar to gluey odor, especially when cream puffs are packaged and sealed, consumers open their bags and eat. When trying to do so, a smell similar to the odor of synthetic sodium caseinate spread in the mouth, detracting from the deliciousness of the cream puff.
In order to mask the flavor resembling this odor, it has been covered by adding a fragrance, etc., but there was not much masking effect.
[0003]
In addition, as a recent food trend, with the increase in health-consciousness and safety, consumers are required to stop using food additives or reduce them as much as possible. As for sodium caseinate, it is required to stop using it or to reduce it as much as possible.
[0004]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide an emulsified oil and fat composition for shoe which can produce a shoe case having a good flavor and a stable shape without using a synthetic sodium caseinate as a food additive. is there.
[0005]
[Means for Solving the Problems]
The present invention comprises an emulsified oil composition for shoes which comprises 0.5 to 4.5 wt% of milk protein having a weight ratio of whey protein: casein protein of 4: 6 to 5: 5 in terms of solid content. The above object is achieved by providing a product.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the emulsified oil composition for shoes of the present invention will be described in detail.
As the milk protein used in the present invention, one having a weight ratio of whey protein: casein protein of 4 : 6 to 5: 5 is used. If the whey protein weight ratio is higher than the above ratio, it is not preferable because the shape of the shoe case is not stable, and if the whey protein weight ratio is lower than the above ratio, it is not preferable because a good flavor cannot be obtained. .
[0007]
The milk protein is contained in the emulsified oil composition for shoes of the present invention in an amount of 0.5 to 4.5% by weight, preferably 1 to 4% by weight in terms of solid content. If the milk protein content is less than 0.5% by weight in terms of solid content, the shape of the shoe case is not stable, and a good flavor cannot be obtained. And milk protein cannot be uniformly emulsified in the production process of the emulsified oil composition for shoes.
[0008]
The milk protein is not particularly limited in its production method. For example, it is preferable to use a protein obtained by degreasing raw milk and removing lactose by ultrafiltration.
In the emulsified oil composition for shoes of the present invention, it is preferable not to use synthetic sodium caseinate as a food additive. The synthetic sodium caseinate refers to a product produced by chemical treatment.
[0009]
As fats and oils used in the emulsified fat and oil composition for shoes of the present invention, edible fats and oils are used, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil , Safflower oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils, animal fats and oils, and processing them with one or more selected from hydrogenation, fractionation and transesterification Examples include fats and oils. In the present invention, these fats and oils can be used alone or in combination of two or more.
[0010]
The use amount of the above fats and oils is preferably 50 to 94.5% by weight, more preferably 70 to 85% by weight in the emulsified oil composition for shoes of the present invention.
Further, the amount of water used is preferably 5 to 49.5% by weight, more preferably 15 to 30% by weight in the emulsified oil composition for shoes of the present invention.
[0011]
The emulsifier used in the emulsified oil composition for shoes according to the present invention may be any as long as it can be used as a food additive, such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, Examples include sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, and organic acid monoglyceride. These emulsifiers can be used alone or in combination, and can be added to either or both of the oil phase and the aqueous phase.
The emulsifier may or may not be added to the emulsified oil composition for shoes of the present invention, but when added, the amount is preferably 0.02 in the emulsified oil composition for shoes of the present invention. It is -2.5 weight%, More preferably, it is 0.5-2 weight%.
[0012]
Furthermore, the emulsified fat and oil composition for shoes according to the present invention may contain phosphate, salt, flavoring, coloring, antioxidant, and the like, if necessary. In the emulsified oil / fat composition for shoes, preferably 0.05 to 4% by weight, more preferably 0.3 to 2% by weight.
[0013]
The emulsified oil composition for shoes of the present invention can be produced, for example, as follows.
First, if necessary, an emulsifier, a flavoring agent, a coloring agent, an antioxidant, and the like are mixed with the edible oil and fat dissolved by heating to obtain an oil phase.
Water is heated and milk protein having a whey protein: casein protein weight ratio of 4: 6 to 5: 5 is 0.5 to 4.5% by weight in terms of solid content in the emulsified oil composition for shoes. And, if necessary, an emulsifier, phosphate, salt, flavoring, coloring, etc. are added and mixed to form an aqueous phase.
And after mixing and emulsifying said oil phase and water phase, it cools and mixes and obtains the emulsified oil-fat composition for shoes of this invention which has plasticity.
The emulsified oil / fat composition for shoes according to the present invention is preferably a water-in-oil emulsified composition from the viewpoint of water scattering from the surface, generation of mold and the like.
[0014]
The thus obtained emulsified oil composition for shoes of the present invention is used for a shoe case.
The composition of the shoe case of the present invention is not particularly limited, but 70 to 150 parts by weight, preferably 100 to 140 parts by weight of the emulsified fat / oil composition for shoes of the present invention is added to 100 parts by weight of flour. 100 to 250 parts by weight, preferably 120 to 200 parts by weight, and 150 to 300 parts by weight, preferably 200 to 280 parts by weight of the whole egg is preferable. In the combination of the shoe case of the present invention, if the amount of the emulsified oil composition for shoes is less than 70 parts by weight, the volume of the shoe case tends to be small, and an unstable shoe case is easily obtained, And the texture tends to be hard. Moreover, when the compounding quantity of the said emulsified fat composition for shoes exceeds 150 weight part, a shoe case will become a thing with a strong oily feeling easily.
[0015]
Further, in addition to the above-mentioned components, a swelling agent such as ammonium bicarbonate and sodium bicarbonate can be added to the shoe case of the present invention, and other commonly used coloring agents, flavoring agents, preservatives and the like are appropriately used. Can be used.
[0016]
The shoe case of the present invention can be manufactured, for example, as follows.
The emulsified oil composition for shoes according to the present invention is heated and boiled with water, and after adding wheat flour to knead and making it into a gelatinized state suitable for forming a shoe skin like a normal shoe skin Add the liquid egg in several batches while mixing, thoroughly emulsify the shoe dough, and if necessary, add the above-mentioned swelling agent, coloring agent, flavoring agent, preservative, etc., and then add the liquid egg. Adjust the hardness to obtain shoe fabric. The obtained shoe dough is squeezed and fired in an oven or the like to obtain the shoe case of the present invention.
[0017]
【Example】
Examples are given below together with comparative examples, but the present invention is not limited to these examples.
[0018]
Example 1
An oily phase is prepared by mixing 74% by weight of edible oil and fat dissolved by heating, 0.13% by weight of monoglyceride, 0.09% by weight of lecithin, 0.0003% by weight of β-carotene and 0.015% by weight of fragrance.
On the other hand, “whey protein: casein protein weight ratio 5: 5 milk protein (solid content) obtained by heating 20.2647% by weight of water, defatting raw milk, and removing lactose by ultrafiltration. 94 wt%) ”4.5 wt% and 1 wt% sodium chloride are added and mixed to form an aqueous phase.
The said milk protein will contain 4.5 * 0.94 = 4.23 weight% in conversion of solid content in the emulsified oil-fat composition for shoes.
And said oil phase and water phase were mixed, emulsified, and rapidly cooled and mixed to obtain an emulsified oil / fat composition for water-in-oil type shoes of the present invention having plasticity.
Using the resulting emulsified oil composition for shoes, a shoe case was manufactured by the following formulation and manufacturing method.
The obtained shoe case had a stable shape and good flavor.
[0019]
(1) Water and an emulsified oil / fat composition for shoes are mixed, heated and dissolved.
Add flour to (2) and (1) and mix.
(3) Gradually add the whole egg to which the swelling agent has been added to (2) to obtain a uniform shoe dough.
(4) Place the shoe material of (3) in the squeeze bag, squeeze 25 g on the top plate, and bake at 210 ° C. for 25 minutes.
[0020]
(Comparative Example 1)
In Example 1, an emulsified oil / fat composition for water-in-oil type shoes having plasticity was produced in the same manner as in Example 1 except that 4.5% by weight of synthetic sodium caseinate was used instead of milk protein.
A shoe case was produced in the same manner as in Example 1 using the obtained emulsified oil composition for shoes.
The obtained shoe case had variations in shape, was unstable, and had a foul odor.
[0021]
(Example 2)
Mix 70% by weight of edible fats and oils dissolved by heating, 0.0003% by weight of β-carotene and 0.015% by weight of fragrance to make an oil phase.
On the other hand, “milk protein (solid content) having a weight ratio of 5: 5 whey protein: casein protein obtained by heating 23.8847% by weight of water, defatting raw milk, and removing lactose by ultrafiltration. 94 wt%) "4.5 wt%, 1 wt% salt and 0.6 wt% egg yolk are added and mixed to form an aqueous phase.
The said milk protein will contain 4.5 * 0.94 = 4.23 weight% in conversion of solid content in the emulsified oil-fat composition for shoes.
And said oil phase and water phase were mixed, emulsified, and rapidly cooled and mixed to obtain an emulsified oil / fat composition for water-in-oil type shoes of the present invention having plasticity.
A shoe case was produced in the same manner as in Example 1 using the obtained emulsified oil composition for shoes.
The obtained shoe case had a stable shape and good flavor.
[0022]
(Comparative Example 2)
In Example 2, an emulsified oil-fat composition for water-in-oil type shoes having plasticity was produced in the same manner as in Example 2 except that 4.5% by weight of synthetic sodium caseinate was used instead of milk protein.
A shoe case was produced in the same manner as in Example 2 using the obtained emulsified oil composition for shoes.
The obtained shoe case had variations in shape, was unstable, and had a foul odor.
[0023]
【The invention's effect】
According to the emulsified oil and fat composition for shoe of the present invention, a shoe case having a good flavor and a stable shape can be produced without using synthetic casein sodium which is a food additive.
Claims (4)
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| JP2000034068A JP4215368B2 (en) | 2000-02-10 | 2000-02-10 | Emulsified oil and fat composition for shoe and shoe case using the same |
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| JP2000034068A JP4215368B2 (en) | 2000-02-10 | 2000-02-10 | Emulsified oil and fat composition for shoe and shoe case using the same |
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| JP2001224308A JP2001224308A (en) | 2001-08-21 |
| JP4215368B2 true JP4215368B2 (en) | 2009-01-28 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007110917A (en) * | 2005-10-18 | 2007-05-10 | Fuji Oil Co Ltd | Method for producing cream puff dough and puff skin |
| JP4745290B2 (en) * | 2007-06-01 | 2011-08-10 | 株式会社Ａｄｅｋａ | Oil composition for shoe and shoe case |
| JP5914967B2 (en) * | 2011-01-06 | 2016-05-11 | 不二製油株式会社 | Shoe case |
| JP5914966B2 (en) * | 2011-01-06 | 2016-05-11 | 不二製油株式会社 | Oil composition for shoe case |
| JP6222261B2 (en) * | 2016-03-14 | 2017-11-01 | 不二製油株式会社 | Shoe case |
| JP6222260B2 (en) * | 2016-03-14 | 2017-11-01 | 不二製油株式会社 | Oil composition for shoe case |
| WO2018180667A1 (en) * | 2017-03-28 | 2018-10-04 | 森永乳業株式会社 | Method for producing baked food, and baked food |
| JP2019201582A (en) * | 2018-05-23 | 2019-11-28 | 森永乳業株式会社 | Puffed food and method for producing the same, and processed food |
| JP7486956B2 (en) | 2020-01-14 | 2024-05-20 | 日清オイリオグループ株式会社 | Oil and fat composition for choux pastry |
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| JP3042856B2 (en) * | 1990-04-27 | 2000-05-22 | キユーピー株式会社 | Whole egg composition for dough and dough for dough |
| JPH06315338A (en) * | 1990-12-13 | 1994-11-15 | Morinaga Milk Ind Co Ltd | Powdery stock mix for chou crust and production thereof |
| JPH0622680A (en) * | 1992-07-03 | 1994-02-01 | Nippon Oil & Fats Co Ltd | Oil and fat composition for skin of cream puff |
| JP3396008B2 (en) * | 1995-08-28 | 2003-04-14 | 理研ビタミン株式会社 | Oil and fat composition for shoe skin |
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