JPH0987657A - Emulsified oil and fat composition containing dextrin - Google Patents
Emulsified oil and fat composition containing dextrinInfo
- Publication number
- JPH0987657A JPH0987657A JP7243364A JP24336495A JPH0987657A JP H0987657 A JPH0987657 A JP H0987657A JP 7243364 A JP7243364 A JP 7243364A JP 24336495 A JP24336495 A JP 24336495A JP H0987657 A JPH0987657 A JP H0987657A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- dextrin
- water
- margarine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、デキストリン含有
乳化油脂組成物に関し、更に詳しくは、主にデニッシュ
ペーストリーや食パンの製造等に用いられるパン用マー
ガリン等のデキストリン含有乳化油脂組成物に関するも
のである。TECHNICAL FIELD The present invention relates to a dextrin-containing emulsified oil / fat composition, and more particularly to a dextrin-containing emulsified oil / fat composition such as margarine for bread mainly used for producing Danish pastry and bread. is there.
【０００２】[0002]
【従来の技術】例えば、デニッシュペーストリーの製造
において、マーガリンをロールインする工程では、捏り
上げた生地を醗酵させたのち、マーガリンをロールイン
し易いように生地を、０〜２℃に冷やして硬さを調整す
る。その後、生地を薄く伸ばし、その上にシート状にし
たマーガリンを包み、これをシーターで伸ばして３つ折
りを２回行った後、−５〜５℃で低温リタードを１晩す
る。さらに生地を取り出し、３つ折りを１回行い成形す
るが、従来のものは生地の温度を約８〜１０℃に上げな
いとマーガリンの伸展性が劣り、生地状態の劣るものと
なっていた。３つ折りする工程では、リタードの低温度
域や生地温度が上昇しても、耐えうるような広い温度域
での可塑性が要求される。しかも、このマーガリンは、
ホイロ時の温度（３８〜４２℃）において生地より融出
するものであってはならない。2. Description of the Related Art For example, in the process of rolling in margarine in the production of Danish pastry, after the kneaded dough is fermented, the dough is cooled to 0 to 2 ° C. so that the margarine can be easily rolled in. To adjust the hardness. Then, the dough is thinly stretched, and the sheet-shaped margarine is wrapped on the dough. The sheet is stretched with a sheeter and trifolded twice, and then a low temperature retardation is performed at −5 to 5 ° C. overnight. Further, the dough is taken out and folded in three and molded. However, in the conventional one, unless the temperature of the dough is raised to about 8 to 10 ° C., the margarine has poor extensibility and the dough is in a poor state. In the process of folding in three, plasticity in a wide temperature range that can withstand the low temperature range of the retard and the fabric temperature is required. Moreover, this margarine is
It should not melt from the dough at the proofing temperature (38 to 42 ° C).
【０００３】また、従来、この種のロールイン用マーガ
リン等して使用される油中水型乳化油脂組成物として
は、特開平４−２５８２４２号公報には、１５〜７０重
量％の油脂と８５〜３０重量％の水相からなる油中水型
乳化油脂組成物において、ＤＥ７〜３０の範囲にあるデ
キストリンを使用した油中水型乳化油脂組成物が、特開
平５−２８４８９５号公報には、デキストリン当量が２
０以下のマルトデキストリン１５〜３５重量％、単糖類
及び／又は二糖類を主体とする糖類２０〜５５重量％、
水１０〜６５重量％とが均質に混練されてなる油脂様の
可塑性を有した多層状食品製造用組成物が、夫々開示さ
れている。Further, as a water-in-oil type emulsified oil / fat composition which is conventionally used as margarine for roll-in of this kind, JP-A-4-258242 discloses in 15-70% by weight of oil / fat and 85% by weight. In a water-in-oil emulsion oil / fat composition comprising a water phase of ˜30% by weight, a water-in-oil emulsion oil / fat composition using dextrin in the range of DE7 to 30 is disclosed in JP-A-5-284895. Dextrin equivalent is 2
15-35% by weight of maltodextrin of 0 or less, 20-55% by weight of saccharides mainly composed of monosaccharides and / or disaccharides,
Each of them discloses a composition for producing a multi-layered food product having fat-like plasticity, which is obtained by uniformly kneading 10 to 65% by weight of water.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、開示さ
れている技術や従来のロールインマーガリンは、可塑性
の温度域が比較的狭く、使用温度が８〜１５℃に限られ
てした。また冷蔵庫から出して使用するとシート状マー
ガリンは硬く、伸展性に欠けており問題があった。又、
３８〜４２℃の高温でホイロをするとマーガリンが流れ
出し、よいペストリーができない場合等の問題がある。
また、チップ状マーガリンは、コンビネーター、ボテー
ター等で冷却捏和して、棒状、ブロック状に成形した後
に、約−２５℃で冷凍したものをフードカッターでチッ
プ状に細断するが、任意の形状が得られなかった。さら
に、そのようなチップ状マーガリンをパン生地中に均一
に分散させているが、焼成することによりマーガリンが
残らなくなる問題がある。例えば、オーブントースター
等でマーガリン等を塗らずに食することができる食パン
を例に挙げると、パン生地中に固形状のマーガリンを分
散させているが、現状の品質では、練り込まれたり、あ
るいは焼成時に溶け出すことである。さらに練りパイ等
に従来のマーガリンを用いて、対小麦粉５０〜９０重量
％を練り込んでパイを作るものの、浮きが劣り製品価値
がもう一つであった。However, the disclosed technique and the conventional roll-in margarine have a relatively narrow temperature range of plasticity, and the use temperature is limited to 8 to 15 ° C. Further, when it is taken out from the refrigerator and used, the sheet-shaped margarine is hard and lacks extensibility, which is a problem. or,
When proofing is performed at a high temperature of 38 to 42 ° C, there is a problem that margarine flows out and a good pastry cannot be made.
Further, the chip-shaped margarine is kneaded by cooling with a combinator, a botter, etc., molded into a rod shape or a block shape, and then frozen at about -25 ° C. and shredded into chip shapes with a food cutter. No shape was obtained. Further, although such chip margarine is uniformly dispersed in the bread dough, there is a problem that the margarine does not remain by baking. For example, taking bread that can be eaten without applying margarine etc. in an oven toaster etc., solid margarine is dispersed in the bread dough, but in the current quality, it is kneaded or baked. Sometimes it melts. Furthermore, although a conventional margarine is used in a kneading pie or the like to knead 50 to 90% by weight of wheat flour to make a pie, the buoyancy is poor and the product value is another.
【０００５】そこで、本発明は上記の点に鑑み、主にパ
ン用マーガリンに用いられている油中水型乳化油脂組成
物として、広い温度域において充分な可塑性を有し、且
つ、熱安定性に優れることにより、デニッシュペースト
リーの製造等における低温でのロールイン工程において
生地とともに良好な伸展性を有するとともに、それに続
く工程で生地温度が上昇し、更に高温のホイロ時にもオ
イル分離を起こして生地から融出するようなこともない
デキストリン含有乳化油脂組成物を提供せんとするもの
である。In view of the above points, the present invention provides a water-in-oil emulsified oil / fat composition mainly used for bread margarine, which has sufficient plasticity in a wide temperature range and has thermal stability. By having excellent, it has good extensibility with the dough in the roll-in process at low temperature in the production of Danish pastry, etc., and the dough temperature rises in the subsequent process, causing oil separation even at the time of high temperature proofing. It is intended to provide a dextrin-containing emulsified oil / fat composition which does not melt out from the dough.
【０００６】[0006]
【課題を解決するための手段】本発明の課題は下記のデ
キストリン含有乳化油脂組成物によって解決される。即
ち、７３〜９８重量％の油脂と、２６〜１重量％の水か
らなる油中水型乳化油脂組成物において、ＤＥ７〜３０
の範囲にあるデキストリンを使用することを特徴とする
デキストリン含有乳化油脂組成物である。また前記デキ
ストリンが、澱粉を酸または酵素を用いて一部分解した
もの、または、その還元澱粉、エーテル化澱粉、エステ
ル化澱粉等の加工澱粉であって、ＤＥが７〜３０の範囲
のものであるデキストリン含有乳化油脂組成物である。
さらに前記デキストリンの添加量が、油中水型乳化油脂
組成物中の水分に対して５〜７５重量％の範囲であるデ
キストリン含有乳化油脂組成物である。Means for Solving the Problems The problems of the present invention are solved by the following dextrin-containing emulsified oil and fat composition. That is, in a water-in-oil emulsion oil / fat composition comprising 73 to 98% by weight of oil and fat and 26 to 1% by weight of water, DE 7 to 30
A dextrin-containing emulsified oil / fat composition characterized by using a dextrin within the range. The dextrin is a starch obtained by partially decomposing starch with an acid or an enzyme, or a processed starch such as reduced starch, etherified starch, esterified starch, etc., having a DE in the range of 7 to 30. A dextrin-containing emulsified oil / fat composition.
Further, in the dextrin-containing emulsified oil / fat composition, the amount of the dextrin added is in the range of 5 to 75% by weight with respect to the water content in the water-in-oil emulsified oil / fat composition.
【０００７】[0007]
【発明の実施の形態】本発明の油中水型乳化油脂組成物
は、７３〜９８重量％の油脂と、２６〜１重量％の水か
らなるものであり、その油脂が７３重量％未満であると
油中水型乳化油脂組成物のとして経時的に変化が見ら
れ、シート状マーガリンにヒビ割れが生じる。さらに９
８重量％より多いと水相部の水滴粒子が少なくなり、目
的とする効果が得られなくなる。また水が２６重量％よ
り多いと製造時に組成物の粘度上昇が起こったり、ペス
トリー類の場合にはパンのボリュームに欠け、また１重
量％未満であると水相部の水滴粒子が少なくなり、目的
とする効果が得られない。またマーガリンの伸展性も得
られなくなるので、前記範囲にするのが望ましい。BEST MODE FOR CARRYING OUT THE INVENTION The water-in-oil emulsion oil / fat composition of the present invention comprises 73 to 98% by weight of oil and fat and 26 to 1% by weight of water. If so, the water-in-oil type emulsified oil composition changes with time, and the sheet-shaped margarine is cracked. 9 more
If the amount is more than 8% by weight, the amount of water droplet particles in the aqueous phase portion decreases and the desired effect cannot be obtained. Further, if the amount of water is more than 26% by weight, the viscosity of the composition will increase during production, in the case of pastries, the volume of bread will be lacking, and if it is less than 1% by weight, water droplets in the water phase part will decrease, The desired effect cannot be obtained. Further, since the extensibility of margarine cannot be obtained, it is desirable to set the content within the above range.
【０００８】ここに用いられる油脂としては、公知の食
用天然動植物性油脂、例えば、魚油、牛油、豚油、パー
ム油、大豆油、菜種油、コーン油、サフラワー油、乳
脂、または、これらの水素添加油、エステル交換油、分
別等を施した加工油脂等が挙げられる。また、ここでは
乳化剤が用いられるが、この乳化剤としては、従来から
公知のグリセリン脂肪酸エステル、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、蔗糖脂
肪酸エステル、またはレシチン等がある。その乳化剤の
ＨＬＢ値としては、１〜１７のものを用いることができ
る。これらの乳化剤の種類、およびその添加量は特に限
定されない。The fats and oils used here are known edible natural animal and vegetable fats and oils, such as fish oil, beef oil, pig oil, palm oil, soybean oil, rapeseed oil, corn oil, safflower oil, milk fat, or these. Examples thereof include hydrogenated oils, transesterified oils, processed oils and fats subjected to fractionation and the like. Although an emulsifier is used here, examples of the emulsifier include conventionally known glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like. The HLB value of the emulsifier may be 1 to 17. The type of these emulsifiers and the addition amount thereof are not particularly limited.
【０００９】そして、本発明で用いられるデキストリン
は、例えば、澱粉を酸または酵素を用いて一部分解した
もの、または、その還元澱粉、エーテル化澱粉、エステ
ル化澱粉等の加工澱粉であって、ＤＥが７〜３０の範囲
のものである。このデキストリンのＤＥが７より小さい
場合は、水の存在下で加熱すると膨潤し糊化する。糊化
とともに水の粘度は著しく上がり、これを油脂に添加す
ると、不均一で大きな水滴となり不安定な乳化物となる
ので好ましくなく、また、デキストリンのＤＥが３０を
越える場合には、乳化物としてその安定性は目的の物が
得られる。しかし、澱粉の分解が進むにつれて甘さが増
す事は知られる通りであり、ＤＥが３０をこした物は甘
さを感じロールイン用マーガリンとしては使用配合が制
限されるのでやはり好ましくない。これらのデキストリ
ンを調製するために用いられる澱粉は、とうもろこし澱
粉、じゃがいも澱粉、タピオカ澱粉等、いずれでもよ
い。また、このデキストリンの添加量は、この油中水型
乳化油脂組成物中の水分に対して５〜７５重量％の範囲
である。この場合、デキストリンの添加量が水分に対し
て５重量％に満たないときは、製造工程中の転相、製品
での水の分離、耐熱性の低下がおこるので好ましくな
く、また、水分に対するデキストリンの添加量が７５重
量％を越える場合にも、上記と同様の問題が生じ、やは
りこの場合も好ましくない。The dextrin used in the present invention is, for example, starch obtained by partially decomposing starch with an acid or an enzyme, or a modified starch thereof such as reduced starch, etherified starch or esterified starch. Is in the range of 7 to 30. When the DE of this dextrin is less than 7, it swells and gelatinizes when heated in the presence of water. The viscosity of water increases remarkably with gelatinization, and if this is added to fats and oils, it becomes ununiform and becomes large water droplets, resulting in an unstable emulsion, which is not preferable. Also, when the DE of dextrin exceeds 30, it becomes an emulsion. Its stability gives the desired product. However, it is known that the sweetness increases as the decomposition of the starch progresses, and the one with DE of 30 is not preferable because the sweetness is felt and the use of margarine for roll-in is limited. The starch used to prepare these dextrins may be corn starch, potato starch, tapioca starch, or the like. Further, the amount of the dextrin added is in the range of 5 to 75% by weight with respect to the water content in the water-in-oil type emulsified oil and fat composition. In this case, if the added amount of dextrin is less than 5% by weight with respect to the water content, phase inversion during the manufacturing process, water separation in the product, and decrease in heat resistance may occur, which is not preferable. Even if the addition amount of the above exceeds 75% by weight, the same problem as described above occurs, and this case is also not preferable.
【００１０】次に、本発明に係る油中水型乳化油脂組成
物を製造する方法を以下に説明する。先ず、油脂に乳化
剤、及び目的に応じて色素、抗酸化剤、香料等の必要な
油溶性成分を添加し、所定の温度で完全に溶解させて油
脂を調製し、これと、食塩、アミノ酸系調味料、糖類、
香辛料等の各種調味料や、脱脂粉乳、カゼインソーダ、
ホエーパウダー、醗酵乳、生クリーム等の乳製品、また
は澱粉、多糖類等の水溶性成分を必要に応じて分散、溶
解させた水と混合し予備乳化する。また、乳化温度は、
油脂が完全に溶解しうる温度であればよいが、好ましく
は４０〜７０℃の範囲である。次に、上記のようにして
得られた予備乳化物を、均一攪拌しながらパーフェクタ
ー、コンビネーター、ボテーター等を用いて急冷捏和
（尚、ホモゲナイザー、ビスコローター等の乳化機を適
宜使用してもよい。）し、安定化した後、必要に応じて
所定サイズのシート状あるいはブロック状に成形し、目
的とするシート状マーガリンまたはチップ状マーガリン
を得る。Next, a method for producing the water-in-oil type emulsified oil / fat composition according to the present invention will be described below. First, an emulsifier is added to fats and oils, and necessary oil-soluble components such as pigments, antioxidants, and fragrances are added according to the purpose, and they are completely dissolved at a predetermined temperature to prepare fats and oils. Seasonings, sugars,
Various seasonings such as spices, skim milk powder, casein soda,
Whey powder, fermented milk, dairy products such as fresh cream, or water-soluble components such as starch and polysaccharides are dispersed and dissolved, if necessary, and mixed with water for preliminary emulsification. The emulsification temperature is
The temperature may be any temperature at which the fats and oils can be completely dissolved, but it is preferably in the range of 40 to 70 ° C. Next, the preliminary emulsion obtained as described above is kneaded by quenching with a perfector, a combinator, a botter, etc. while stirring uniformly (note that an emulsifier such as a homogenizer or a viscorotor is appropriately used. After stabilization, the resulting sheet-shaped margarine or chip-shaped margarine is molded into a sheet or block having a predetermined size, if necessary.
【００１１】また、このような油中水型乳化油脂組成物
は、組成物中に含まれる水が水滴となって存在し、その
大きさとしては１μｍ以下にしたものを用いることが望
ましい。Further, in such a water-in-oil type emulsified oil / fat composition, water contained in the composition is present as water droplets, and it is desirable to use those having a size of 1 μm or less.
【００１２】[0012]
【実施例】以下に実施例および比較例を挙げて本発明を
更に詳細に説明する。尚、各製パン試験における配合に
ついては、強力粉や薄力粉等の小麦粉を１００として、
その他の原料を配合した。下記表１に示す実施例及び比
較例の配合組成により、まず、上昇融点３６〜３８℃と
なるように調合した油脂を６５℃に加熱して乳化剤を溶
解し油脂を調製する一方、水にデキストリンを分散溶解
後、８０℃２０分殺菌して水相とした。この水相を６０
℃に冷却した後、油脂に攪拌を続けながら混合し予備乳
化液を調製した。そして、得られた予備乳化液をコンビ
ネーターを用いて急冷捏和し、安定化し、続いてロール
インし易いように成形したシート状マーガリンまたはチ
ップ状マーガリンを得た。EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples. Regarding the blending in each bread making test, wheat flour such as strong flour and soft flour was set to 100,
Other ingredients were blended. According to the compounding compositions of Examples and Comparative Examples shown in Table 1 below, first, the oil and fat prepared so as to have an ascending melting point of 36 to 38 ° C. is heated to 65 ° C. to dissolve the emulsifier to prepare the oil and fat, while dextrin is added to water. Was dispersed and dissolved, and sterilized at 80 ° C. for 20 minutes to obtain an aqueous phase. 60 this water phase
After cooling to 0 ° C., the oil and fat was mixed while continuing stirring to prepare a preliminary emulsion. Then, the obtained preliminary emulsion was kneaded by quenching with a combinator to stabilize it, and then a sheet-shaped margarine or chip-shaped margarine was obtained which was molded to facilitate roll-in.
【００１３】[0013]
【表１】 [Table 1]
【００１４】（チップ状マーガリンの製造時の評価）表
１に示す実施例２、実施例３及び比較例１の配合組成に
より幅８０ｍｍ×高さ８０ｍｍのブロック状のマーガリ
ンを作製した後に、−２５℃で冷凍を行い、フードカッ
ターにてカッティングを行い下記表２に示す目的の大き
さのチップ状マーガリンを作製した。(Evaluation at the time of production of chip-shaped margarine) A block-shaped margarine having a width of 80 mm and a height of 80 mm was prepared by the compounding compositions of Example 2, Example 3 and Comparative Example 1 shown in Table 1 and then -25 It was frozen at ℃ and cut with a food cutter to prepare chip-shaped margarine having the target size shown in Table 2 below.
【００１５】[0015]
【表２】 [Table 2]
【００１６】その結果、表２から明らかなようにマーガ
リンは同一の大きさのものを使用したにもかかわず、比
較例１ではフードカッターによるカッティングの途中で
チップ状マーガリンが折れてしまい、目的とする大きさ
にはならず小さいものとなった。これに対して、実施例
２及び実施例３は折れることもなく、目的とするサイズ
にカットすることができた。このように実施例２及び実
施例３はマーガリンのカッティングサイズを変えて目的
とする大きさのチップ状マーガリンを得ることができ
る。As a result, as is clear from Table 2, despite the fact that margarines of the same size were used, in Comparative Example 1, the chip-shaped margarine was broken during cutting by the food cutter, and the purpose was It became a small one instead of a size. On the other hand, in Examples 2 and 3, there was no breakage, and it was possible to cut into the target size. As described above, in Examples 2 and 3, the cutting size of margarine can be changed to obtain chip-shaped margarine of a desired size.
【００１７】（クロワッサンを用いた評価）表１に示す
実施例１、実施例２、比較例１、比較例２、比較例３、
比較例４の配合により作製したロールイン用のシート状
マーガリンを夫々用いて、表３の配合及び表４の製パン
条件によりクロワッサンを作製してロールイン作業時の
伸展性、ホイロ耐性について製パン試験を行い、その結
果を表５及び表６に示した。但し、比較例４については
ホイロ耐性について試験は行わなかった。(Evaluation Using Croissant) Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3 shown in Table 1
Using the sheet-shaped margarine for roll-in produced by the formulation of Comparative Example 4, the croissants were produced according to the formulation of Table 3 and the bread-making conditions of Table 4, and the extensibility during roll-in work and the proof resistance for proofing were performed. Tests were conducted and the results are shown in Tables 5 and 6. However, for Comparative Example 4, no test was performed for proof resistance.
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【表４】 [Table 4]
【００２０】[0020]
【表５】 [Table 5]
【００２１】[0021]
【表６】 [Table 6]
【００２２】その結果、表５及び表６より明らかなよう
に、実施例１及び実施例２は乳化安定しており、クロワ
ッサンによる製パン試験では、ロールイン作業時の温度
範囲は広く、またホイロ耐性も優れており、オイルオフ
は起こらなかった。それに対して、比較例１、比較例
２、比較例３及び比較例４はロールイン作業時の温度範
囲は狭く、さらに比較例３はホイロ耐性はなく３８℃以
上では、オイルオフが起きていた。As a result, as is clear from Tables 5 and 6, Examples 1 and 2 were emulsion-stable, and in the bread making test with croissants, the temperature range during the roll-in operation was wide, and the The resistance was excellent, and no oil off occurred. On the other hand, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 had a narrow temperature range during the roll-in operation, and Comparative Example 3 had no proof resistance, and oil-off occurred at 38 ° C. or higher. .
【００２３】（食パンによる評価）実施例３及び比較例
３のチップ状マーガリンを用いて、縦型ミキサー（２０
コート袋用）で食パンを作製し、デキストリン含有乳化
油脂組成物の評価を行った。即ち、表１に示す配合の実
施例３及び比較例３を用いて、表７の配合及び表８の条
件によりラインテストを実施した。(Evaluation with Bread) Using the chip-shaped margarine of Example 3 and Comparative Example 3, a vertical mixer (20
Bread was prepared using a coated bag) and the emulsified fat composition containing dextrin was evaluated. That is, using Example 3 and Comparative Example 3 having the formulations shown in Table 1, a line test was carried out under the formulations of Table 7 and the conditions of Table 8.
【００２４】[0024]
【表７】 [Table 7]
【００２５】[0025]
【表８】 [Table 8]
【００２６】その結果、実施例３は、生地に良く残って
おり、また焼成後にも生地に残っており、マーガリンも
塗らずに食することができた。それに対して比較例３は
生地に対して残らず溶けだしていた。As a result, Example 3 remained well in the dough and remained in the dough after baking, and could be eaten without applying margarine. On the other hand, Comparative Example 3 was completely melted into the dough.
【００２７】（パイ饅頭による評価）実施例３及び比較
例３のチップ状マーガリンを用いて、包餡機（レオン自
動機株式会社、商品名：レオン２０８型）によりパイ饅
頭を作製し、デキストリン含有乳化油脂組成物の評価を
行った。即ち、表１に示す配合の実施例３及び比較例３
を用いて、表９の配合及び表１０の条件によりパイ饅頭
を作製してパイ饅頭の層の浮きの状態を比較し、その結
果を表１１に示した。(Evaluation by pie bun) Using the chip-shaped margarine of Example 3 and Comparative Example 3, a pie bun was prepared with a wrapping machine (Leon Automatic Machine Co., Ltd., trade name: Leon 208 type) and contained dextrin. The emulsified oil and fat composition was evaluated. That is, Example 3 and Comparative Example 3 having the formulations shown in Table 1
A pie bun was prepared by using the above and the conditions of Table 10 and the conditions of Table 10 were compared, and the floating state of the layer of the pie bun was compared, and the results are shown in Table 11.
【００２８】[0028]
【表９】 [Table 9]
【００２９】[0029]
【表１０】 [Table 10]
【００３０】[0030]
【表１１】 [Table 11]
【００３１】その結果、表１１より明らかなように実施
例３を用いたパイ饅頭の方が良好な浮き、さらに良好な
内層状態となった。これに対して比較例３を用いた場合
には、パイの層を作ることは出来なかった。As a result, as is clear from Table 11, the pie bun using Example 3 floated better and had a better inner layer condition. In contrast, when Comparative Example 3 was used, it was not possible to form a pie layer.
【００３２】[0032]
【発明の効果】以上のように本発明に係るデキストリン
含有乳化油脂組成物によれば、ＤＥ７〜３０のデキスト
リンを用いているので、広い温度域における可塑性、熱
安定性といったロールイン用マーガリンとして必要とさ
れる特性を改善することができる。ペストリー等の層状
のパンに用いた場合には、ロールイン時の伸展性及び保
型性に優れ、またホイロ時に油脂組成物が流れ出ないホ
イロ耐性に優れるので、例えばクロワッサンの浮きが良
くなりボリュームが増し、内層状態が向上し、さらに外
観及び風味の良いものを得ることができる。チップ状マ
ーガリンとして食パン等に用いると、パン生地中に均一
に分散して残存性が向上し、さらに焼成すると焼成後の
パンにはマーガリンが残り、例えば家庭でのオーブント
ースターで焼くと適度な溶解が残り、一層味の良いトー
ストができる。練りパイに用いた場合には、生地の伸展
性、保型性に優れ、浮きの良いボーリュームが増したパ
イを作ることができる。As described above, according to the dextrin-containing emulsified oil / fat composition of the present invention, since the dextrin of DE 7 to 30 is used, it is necessary as a margarine for roll-in such as plasticity and thermal stability in a wide temperature range. It is possible to improve the characteristics considered to be. When used in a layered bread such as pastry, it has excellent extensibility and shape retention during roll-in, and since it is excellent in proof resistance that the oil and fat composition does not flow out during proofing, for example, the croissant floats well and has a large volume. Further, the inner layer state is improved, and a product having a good appearance and flavor can be obtained. When used as bread margarine as chips, it is evenly dispersed in the bread dough to improve the survivability, and when baked, the margarine remains in the baked bread, and for example, when baked in a toaster oven at home, it dissolves appropriately. The rest is a toast with a better taste. When it is used as a dough pie, it is possible to make a pie that has excellent spreadability and shape retention of the dough and has a good floating volume.
Claims (3)
量％の水からなる油中水型乳化油脂組成物において、Ｄ
Ｅ７〜３０の範囲にあるデキストリンを使用することを
特徴とするデキストリン含有乳化油脂組成物。1. A water-in-oil emulsion oil / fat composition comprising 73 to 98% by weight of oil and fat and 26 to 1% by weight of water.
A dextrin-containing emulsified oil / fat composition characterized by using a dextrin in the range of E7 to 30.
素を用いて一部分解したもの、または、その還元澱粉、
エーテル化澱粉、エステル化澱粉等の加工澱粉であっ
て、ＤＥが７〜３０の範囲のものである請求項１記載の
デキストリン含有乳化油脂組成物。2. The dextrin obtained by partially degrading starch with an acid or an enzyme, or reduced starch thereof,
The dextrin-containing emulsified oil / fat composition according to claim 1, which is a modified starch such as an etherified starch or an esterified starch and has a DE in the range of 7 to 30.
乳化油脂組成物中の水分に対して５〜７５重量％の範囲
である請求項１または請求項２記載のデキストリン含有
乳化油脂組成物。3. The dextrin-containing emulsified oil / fat composition according to claim 1, wherein the amount of the dextrin added is in the range of 5 to 75% by weight with respect to the water content in the water-in-oil emulsified oil / fat composition. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24336495A JP3560086B2 (en) | 1995-09-21 | 1995-09-21 | Dextrin-containing emulsified fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24336495A JP3560086B2 (en) | 1995-09-21 | 1995-09-21 | Dextrin-containing emulsified fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0987657A true JPH0987657A (en) | 1997-03-31 |
| JP3560086B2 JP3560086B2 (en) | 2004-09-02 |
Family
ID=17102748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24336495A Expired - Fee Related JP3560086B2 (en) | 1995-09-21 | 1995-09-21 | Dextrin-containing emulsified fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3560086B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002026043A1 (en) * | 2000-09-28 | 2002-04-04 | Fuji Oil Company, Limited | Roll-in type fat compositions and pastry products by using the fat compositions |
| JP4715003B2 (en) * | 2001-03-15 | 2011-07-06 | 不二製油株式会社 | Method for producing layered bread |
| JP2013102745A (en) * | 2011-11-16 | 2013-05-30 | Adeka Corp | Emulsified oil-and-fat composition for bread-making kneading |
| JP2015512271A (en) * | 2012-04-02 | 2015-04-27 | カーギル インコーポレイテッド | Oil for bakery |
| CN114794454A (en) * | 2022-05-23 | 2022-07-29 | 石家庄市惠源淀粉有限公司 | Production process of oil maltodextrin |
-
1995
- 1995-09-21 JP JP24336495A patent/JP3560086B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002026043A1 (en) * | 2000-09-28 | 2002-04-04 | Fuji Oil Company, Limited | Roll-in type fat compositions and pastry products by using the fat compositions |
| JP4715003B2 (en) * | 2001-03-15 | 2011-07-06 | 不二製油株式会社 | Method for producing layered bread |
| JP2013102745A (en) * | 2011-11-16 | 2013-05-30 | Adeka Corp | Emulsified oil-and-fat composition for bread-making kneading |
| JP2015512271A (en) * | 2012-04-02 | 2015-04-27 | カーギル インコーポレイテッド | Oil for bakery |
| CN114794454A (en) * | 2022-05-23 | 2022-07-29 | 石家庄市惠源淀粉有限公司 | Production process of oil maltodextrin |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3560086B2 (en) | 2004-09-02 |
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