WO2008029672A1 - Plastic water-in-oil emulsion for layered wheat flour puffed food - Google Patents

Plastic water-in-oil emulsion for layered wheat flour puffed food Download PDF

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Publication number
WO2008029672A1
WO2008029672A1 PCT/JP2007/066643 JP2007066643W WO2008029672A1 WO 2008029672 A1 WO2008029672 A1 WO 2008029672A1 JP 2007066643 W JP2007066643 W JP 2007066643W WO 2008029672 A1 WO2008029672 A1 WO 2008029672A1
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WIPO (PCT)
Prior art keywords
oil
water
plastic
emulsion
dough
Prior art date
Application number
PCT/JP2007/066643
Other languages
French (fr)
Japanese (ja)
Inventor
Kazuhisa Okamoto
Yoshio Yamawaki
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to CN2007800328334A priority Critical patent/CN101511200B/en
Priority to JP2008533110A priority patent/JP5507842B2/en
Publication of WO2008029672A1 publication Critical patent/WO2008029672A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads

Definitions

  • the present invention is for layered flour expanded foods such as pie 'croissant' Danish pastry.
  • the present invention relates to a water-in-oil type plastic emulsion suitable for “kneaded pie” and “kneaded folded pie”.
  • “Folding pie” is a laminate of about 100 layers consisting of a flour dough layer and an oil and fat layer by repeatedly wrapping and spreading sheet-shaped margarine (roll-in fat and oil) with flour dough, etc. It is obtained by forming a structure and firing it. There is a drawback that even if the mouth is out, the layer of power is characterized by a light texture.
  • Kneaded pie is kneaded into wheat flour until the margarine is so small that it cannot be seen, and then the dough with the margarine dispersed finely in the dough is spread, shaped, and fired. .
  • Patent Document 2 discloses margarine formed in a chip shape and a method for producing the same.
  • “Kneaded and folded pie” is kneaded into wheat flour in small pieces so that the margarine can be visually observed, and then the dough with the margarine dispersed and dispersed in the dough is spread, shaped, baked . It is not a uniform layered structure like a folded pie, but a fine layered structure. The volume is not as big as a folding pie, but if you rub it, it will be crunchy, it will be crunchy, it will crush and it will melt, and you will feel good over your throat.
  • SFC is in the range of 50 to 20% at normal working temperature (10 ° C to 30 ° C), and when it exceeds 30 ° C, SFC decreases rapidly and dissolves quickly around body temperature. It is necessary.
  • margarines used in “kneaded pie” and “kneaded folded pie” are basically different in shape, and are basically based on blending of roll-in fats and oils.
  • oils and fats for margarine are used for the purpose of ensuring plasticity in a wide temperature range and for the purpose of making the oil and fat crystals in a preferable state.
  • the hardened oil contains trans acid.
  • trans acids are being repelled with the recent rise in health awareness among the market and consumers.
  • Patent Document 3 discloses a plastic fat and oil that is substantially free of trans acid by using fat and oil obtained by ester exchange of solid fat derived from palm oil and lauric fat and oil.
  • Patent Document 4 discloses the use of extremely hardened oil of fish oil. However, since extremely hardened oil is blended, it becomes poorly melted in the mouth.
  • lauric fats and oils such as palm kernel oil as margarine feedstock has been well known, and European products are mainly lauric fats and oils (Non-Patent Document 1, Non-Patent Document 1). Reference 2).
  • Patent Document 1 Japanese Patent Laid-Open No. 63-160549
  • Patent Document 2 Japanese Patent Laid-Open No. 2001_252014
  • Patent Document 3 Japanese Patent Laid-Open No. 2001-262181
  • Patent Document 4 JP-A-9 143490
  • Non-Patent Document 1 "Margarine Shortening Lard All Plastic Oils and Fats"
  • Non-Patent Document 2 Oil Chemistry, Vol. 9 No. 4 (1960) p20;
  • the present invention provides a water-in-oil plastic oil emulsion having excellent physical properties for puffed foods such as pie 'croissant' and Danish pastry and substantially free of trans acid. It was an issue.
  • the inventors of the present invention are particularly concerned with the characteristics of margarine suitable for the production method of "kneaded pie” and “kneaded folded pie” that have not been studied in the past!
  • hard oils and fats mainly composed of lauric acid, such as palm kernel oil and its extremely hard oil, high-melting point fraction of palm kernel oil, and extremely hard oil of fractionated palm kernel oil, which are substantially free of trans acid
  • the inventors have obtained the knowledge that a layered flour-expanded food product having a very good feeling of melting and melting in the mouth can be obtained, and the present invention has been completed.
  • the present invention comprises (1) 10-50 wt% of lauric acid-based hard oil and fat, and the SFC of the oil phase is 50 or more at 10 ° C and 10 or less at 35 ° C.
  • a method for producing a layered flour-expanded food dough characterized by mixing and stirring the water-in-plastic plastic oil emulsion according to 1-3, which has been molded to 1500 cc, and a volume of 15 to 1; .
  • the plastic water-in-oil emulsion for layered wheat flour expanded foods of the present invention contains 10 to 50% by weight of hard oil and fat mainly composed of lauric acid.
  • the hard fats and oils mainly composed of lauric acid refer to those having a lauric acid power of 5% by weight or more and oleic acid of 10% by weight or less as constituent fatty acids in the fats and oils.
  • Fractionated high melting point, palm kernel oil extremely hardened oil, palm kernel fractionated oil extremely hardened oil (the above may be referred to as “palm kernel oil-derived solid fat”), these palm kernel oil-derived solid fat or palm Oil and lauric acid rapeseed extremely hardened oil and other lauric acid-based! /
  • Transesterified oils and fats with extremely hardened oil can be exemplified, and any one of these, one or more, especially palm kernel oil-derived solids Fat can be used suitably.
  • the fractionated high melting point portion of palm kernel oil is a high portion obtained by separating palm kernel oil into a high melting point portion and a low melting portion, and those having a melting point in the range of 25 ° C to 40 ° C are preferred.
  • the iodine value is preferably 8 or less.
  • the extremely hardened oil of palm kernel oil is obtained by completely hydrogenating palm kernel oil, and the actual trans acid ratio is 0%.
  • the extremely hardened oil of the fractionated palm kernel oil is intended to indicate both the extremely hardened oil of the fractionated high melting point of the palm kernel oil and the extremely hardened oil of the fractionated low melting point of the palm kernel oil. In both cases, the substantial trans acid ratio is 0%. Among these, a fractionated high melting point part of palm kernel oil which is not extremely hardened is preferable. Fractionation If you use a lot of low-melting point extremely hardened oil, the feeling of wrinkles will increase.
  • the amount of the hard oil / fat mainly composed of lauric acid is preferably 17 to 40% by weight.
  • the mouth melting tendency tends to be inferior, and when it is less than 10% by weight, it becomes worse. If it exceeds 40% by weight, it becomes too hard at low temperatures.
  • the oil phase of the water-in-oil type plastic emulsion is formed by using other fats and oils in addition to the hard oil and fat mainly composed of lauric acid.
  • the oils and fats used in combination are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil
  • examples include vegetable oils such as shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, and the like.
  • Processed fats and oils substantially free of trans acids that have undergone extreme curing, fractionation, transesterification, etc. can be used. However, in order to satisfy the SFC conditions described below, the selection of only liquid oil is virtually excluded. More specifically, the fats and oils used in combination may be transesterified oils of 50 to 70% by weight of palm oil and 30 to 50% by weight of lauric fats and oils such as palm kernel oil, and can be used preferably.
  • the phrase "substantially free of trans acid” means that the amount of trans acid contained in fats and oils is equal to or less than the amount of trans acid in natural fats and oils. Therefore, for example, when using a natural fat or oil containing a small amount of trans acid such as milk fat, the amount of the trans acid is not considered.
  • the SFC (solid fat content) of the fats and oils constituting the oil phase needs to be 50 or more at 10 ° C, preferably 55 or more, more preferably 65 or more.
  • a material molded to an appropriate size for use in “kneaded pie” or “kneaded folded pie” it is preferably 60 ° C. or more at 10 ° C. This affects the hardness of the water-in-oil emulsion composition
  • SFC at 35 ° C for fats and oils to be used as an oil phase is an index of mouth melting (feeling of oxidization). This value needs to be 10 or less, preferably 5 or less. If you exceed 10, the mouth melts badly and you will feel a bit tingling.
  • the ratio of the oil phase of the plastic water-in-oil emulsion of the present invention is 50 to 90% by weight, preferably 55 to 85% by weight, based on the plastic water-in-oil emulsion. . If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, and it becomes more difficult when a synthetic emulsifier is not used. On the other hand, when the upper limit is exceeded, the texture improvement effect when used for layered flour-expanded foods such as pie 'croissant' duche pastry cannot be sufficiently obtained.
  • the water content of the plastic water-in-oil emulsion of the present invention is blended in a proportion of 5 to 45 wt% with respect to the plastic water-in-oil emulsion.
  • the conventional roll-in margarine, rheometer value (measured in plunger diameter IOpiiePH, unit g) 1700 to 3,500 in mosquito 15 0 C, 20.
  • the rheometer value at 15 ° C of the Yunaka water-based emulsion composition of the present application is 5000 or more, preferably 10000 or more, and the direct current at 20 ° C is 000 or more, preferably 3500 or more. It is good to be. If the rheometer value is low, it will become familiar with the dough and the baked layered wheat flour food will not float well.
  • aqueous phase those usually used when producing a water-in-oil emulsion composition, for example, skim milk powder, salt, flavoring agent, emulsifier and the like can be used.
  • the aqueous phase or oil phase may contain oxidized starch in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition.
  • Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food.
  • the baked layered wheat flour puffed food has a good mouthfeel and a burr and a crispy and unprecedented characteristic good texture.
  • oxidized starch is added and dispersed in a dissolved oil phase component.
  • the water phase component is mixed with the oil phase component substantially free of trans acid to prepare an emulsion.
  • the oil phase and the water phase heated to 40 to 50 ° C. are mixed with a propeller or a homomixer, etc.
  • stirring and emulsifying with a bottor or It can be obtained by cooling and plasticizing using a known kneader such as a vienna.
  • a similar product can also be obtained by adding the oxidized starch to the water phase without adding it to the oil phase and quenching and kneading.
  • sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride conventionally used have been used.
  • Synthetic emulsifiers such as various organic acid monoglycerides such as Lido, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride and malic acid monoglyceride can be used. Can be either. When these synthetic emulsifiers are used, water-in-oil emulsions can be easily obtained.
  • plastic water-in-oil emulsion of the present invention may use salt, milk powder, sugars, fragrances, pigments and the like as desired.
  • the plastic water-in-oil emulsion obtained as described above is kneaded into the flour during the dough production process, adjusted to a dough in a tightly connected state, baked after forming, and then baked. , Danish, croissant and other layered wheat flour foods can be obtained.
  • the water-in-plastic plastic emulsion of the present invention is particularly suitable for “kneaded pie”, “kneaded folded pie”, especially “kneaded folded pie”.
  • the volume per unit of the plastic water-in-oil emulsion of the present invention is 15 to 1500 cc, preferably ⁇ is 30 to 650 cc, more preferably ⁇ is 60 to 200 cc. It is preferable to use a molded one, and the shape is preferably cubic, rectangular, spherical, or cylindrical, and the lengths of front, back, left, right, top and bottom are X, Y, ⁇ , and the longest is a When the shortest is b, the value of a / b is preferably 3 or less, more preferably 2.5 or less, and even more preferably 2 or less.
  • the flaky plastic water-in-oil emulsion can be well dispersed in the flour-containing expanded dough.
  • the flaky shape has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, and more preferably 5 to 8 mm. Of A good guide.
  • the mixture is stirred and mixed into the flour and added to the water to form the flour dough.
  • the mouthfeel is hard and the feeling of drooling in the mouth also gets worse.
  • the mixture is mixed with the flour, and when adding water to form the flour dough, it takes a long time to mix the oils and fats into small pieces, resulting in poor work efficiency. Also, during mixing, some of the oil pieces are too kneaded and some of them are too large and some of them are uneven. It becomes difficult to disperse.
  • the layer lacks uniformity and it becomes difficult to obtain a certain degree of float.
  • Examples of wheat flour include strong flour, quasi-strong flour, medium flour, and thin flour, and these can be used alone or in combination of two or more.
  • Example 1 Example 2 Example 3
  • Example 4 Palm kernel hard oil 30 (parts) 40 40 0 Palm kernel fractionation high melting point 0 0 0 40 Transesterified oil of palm oil 30 20 20 20 12 12 12 Salt 1.0 1.0 1.0 1.0 1.0 1.0 Lecithin 0.3 0.3 0.3 0.3 0.3 Emulgie MS ⁇ 0.4 0.4 0.4 0.4 Oxidized starch 5 5 0 5 Water 21.3 21.3 26.3 21.3
  • Example 1 of Table 1 In accordance with the formulation shown in Example 1 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion.
  • kneaded pie was produced by the following formulation (100 parts was 2 kg) and the following production method.
  • a plastic water-in-oil milky product cut to 40 ⁇ 40 ⁇ 40 mm ( ⁇ 3 ⁇ 464 cc, a / b 1) was used by adjusting the temperature to 20 ° C.
  • the high melting point part of palm kernel fractionation in Table 1 has an iodine value of 6 and a melting point of 32 ° C, and the transesterified oil of palm oil is a random transesterification of 60% palm oil and 40% palm kernel oil. What was done was used. Oxidized starch produced by Oji Cornstarch Co., Ltd. was used.
  • salt was dissolved in cold water and mixed with a hook at a low speed [138 rpm] for 1 minute.
  • a dough for a puffed-up food in a state of being tucked together was prepared. Dough kneading dough The temperature was 19 ° C, and the retard was 30 minutes at 5 ° C.
  • the baked product is harder than the conventional roll-in margarine product (Comparative Example 1), and it has become a new texture pie with a crisp feel that is easy to loosen and melt in the mouth.
  • the plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used immediately after taking it out of the refrigerator. 8 ° C. (Preparation and baking of pie dough)
  • Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 15 ° C.
  • Example 2 of Table 1 According to the formulation shown in Example 2 of Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
  • Example 2 Firing was carried out in the same manner as in Example 1.
  • the baked product has a mouth that is hard to squeeze as in Example 1. It became a crisp crisp with a new crispy texture that melts inside and melts well. In addition, it was finished in a crisp taste pie with a little oily feel. In addition, the shape-retaining property was strong, with little flipping and breaking.
  • Example 3 of Table 1 In accordance with the formulation shown in Example 3 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
  • Example 2 Firing was carried out in the same manner as in Example 1.
  • the baked product has a strong squeeze and less oily feel, as in Example 1. It has a refreshing taste. It has a tendency to feel loose in the mouth and feel over the throat compared to Example 2. . With regard to shape retention, there was little power to break apart and it was a powerful force.
  • Example 4 of Table 1 In accordance with the formulation shown in Example 4 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
  • Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
  • Example 2 Firing was carried out in the same manner as in Example 1.
  • the baked product became a crisp new pie with a crunchy mouthfeel and a crisp feel that melted in the mouth.
  • it was finished in a crisp taste pie with a little oily feel.
  • the shape-retaining property was strong, with little flipping and breaking.
  • Comparative Example 2 According to the formulation shown in Comparative Example 2 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded in a combina- tor to obtain a water-in-plastic emulsion. Using this water-in-oil plastic oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic oil-in-water emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C. (Preparation and baking of pie dough)
  • Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
  • Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 20 ° C.
  • Example 2 Using the water-in-oil plastic oil emulsion used in Example 2, a force having the same composition as in Example 1 A kneaded pie was produced by the method shown below. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
  • the baked product became a new pie with a new texture with a crisp mouthfeel with a soft and squeezed mouthfeel and a good meltability in the mouth, compared to a normal roll-in margarine product (Comparative Example 4).
  • a kneaded pie was produced by the same formulation and production method as in Example 5.
  • the plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature adjusted to 20 ° C.
  • the baked product has an oily pie that has a strong shape that is hard to collapse and has a shape retaining property that is hard to break, a hard texture that is clogged with a clogged inner phase, a loose feeling in the mouth, and a poor mouth melting feeling. Natsu.
  • Example 3 was slightly inferior to Example 2. ⁇ Feeling of 'Oily's feeling was good without any particular feeling.
  • Comparative Examples 1 and 2 have problems in terms of texture, wrinkle feeling, oily feeling, dripping feeling, and mouth melting feeling, and Comparative Example 1 has a powerful force that is problematic in terms of shape retention. It was. Comparative Example 3 was too hard to use as a plastic oil and fat, and was unusable.
  • Table 3 The results of Examples;! To 4 and Comparative Examples 1 to 3 are summarized in Table 3. ⁇ : Particularly good, ⁇ : Good, ⁇ : Slightly inferior, X: Inferior
  • Example 1 Example 2
  • Example 3 Example 4 Shape retention ⁇ ⁇ ⁇ ⁇ ⁇ Texture (smooth feeling) ⁇ ⁇ ⁇ ⁇ Sense of sensation * Oily-sensation ⁇ ⁇ ⁇ ⁇ Melting in mouth ⁇ Feeling over the throat ⁇ ⁇ ⁇ ⁇ Lance acid amount (%) 0 0 0 0 0 Comparative Example 1 Comparative Example 2 Comparative Example 3

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifically disclosed is a plastic water-in-oil emulsion containing substantially no trans acid and suitable for a layered wheat flour puffed food, which contains 10 to 50 wt% of a hard oil-and-fat mainly composed of lauric acid (e.g., a high-melting-point fraction of palm kernel oil, a highly hydrogenated oil of palm kernel oil, a highly hydrogenated oil of a palm kernel fractionated oil), wherein the oily phase has a SFC value of 50 or greater at 10˚C and 10 or less at 35˚C.

Description

明 細 書  Specification
層状小麦粉膨化食品用可塑性油中水型乳化物  Layered wheat flour puffed water-in-plastic emulsion for food
技術分野  Technical field
[0001] 本発明は、パイ'クロワッサン 'デニッシュペーストリーなど層状小麦粉膨化食品用 [0001] The present invention is for layered flour expanded foods such as pie 'croissant' Danish pastry.
、特に「練りパイ」、「練り折りパイ」に適した可塑性油中水型乳化物に関する。 In particular, the present invention relates to a water-in-oil type plastic emulsion suitable for “kneaded pie” and “kneaded folded pie”.
背景技術  Background art
[0002] 層状小麦粉膨化食品のひとつであるパイには、大きく分けて「折りパイ」、「練りパ ィ」、「練り折りパイ」がある。  [0002] Pies that are one of layered wheat flour foods are roughly classified into "folded pie", "kneaded pie", and "kneaded fold pie".
「折りパイ」は、シート状のマーガリン（ロールイン油脂）を小麦粉生地で包み込む 等し、これを折り重ねて展延する操作を繰り返すことにより、小麦粉生地層と油脂層 からなる 100層程度の積層構造を形成させ、これを焼成して得られるものである。ボリ ユームが出て軽い食感が特徴である力 枚 1枚の層が大きく剥がれやすいため口中 でもそもそする欠点がある。  “Folding pie” is a laminate of about 100 layers consisting of a flour dough layer and an oil and fat layer by repeatedly wrapping and spreading sheet-shaped margarine (roll-in fat and oil) with flour dough, etc. It is obtained by forming a structure and firing it. There is a drawback that even if the mouth is out, the layer of power is characterized by a light texture.
「練りパイ」は、小麦粉にマーガリンを目視できなくなる程度に小さくなるまで練り込 んだ後、水分を加えマーガリンを生地中に細かく分散させた状態の生地を、展延、成 形して焼成する。  Kneaded pie is kneaded into wheat flour until the margarine is so small that it cannot be seen, and then the dough with the margarine dispersed finely in the dough is spread, shaped, and fired. .
折りパイのように層が出来ず、多数の細かな穴が開いた組織となるため、崩れ難く保 形性はあるもののビスケット状で硬い食感となる。  As a folded pie, it cannot be layered and has a structure with a lot of fine holes, so it does not collapse and retains its shape, but it has a biscuit-like and hard texture.
「練りパイ」用には、予め適当な大きさにカットしたマーガリンが製品化されている。 例えば、特許文献 2は、チップ状に成形されたマーガリンおよびその製造法を開示し ている。  For “kneaded pie”, margarine that has been cut to an appropriate size in advance has been commercialized. For example, Patent Document 2 discloses margarine formed in a chip shape and a method for producing the same.
「練り折りパイ」は、小麦粉にマーガリンを目視できる程度の小片状に練り込んだ 後、水分を加えマーガリンを生地中に点在分散させた状態の生地を、展延、成形し て焼成する。折りパイのように均一な層状ではなく細かな層が錯綜した組織となる。ボ リュームは折りパイ程ではないが、嚙むとサクッとして細力、く砕けホダレ感がよぐ口溶 け、喉越しがよい。  “Kneaded and folded pie” is kneaded into wheat flour in small pieces so that the margarine can be visually observed, and then the dough with the margarine dispersed and dispersed in the dough is spread, shaped, baked . It is not a uniform layered structure like a folded pie, but a fine layered structure. The volume is not as big as a folding pie, but if you rub it, it will be crunchy, it will be crunchy, it will crush and it will melt, and you will feel good over your throat.
[0003] 「折りパイ」に用いるロールイン油脂は、作業温度における適度な可塑性/展延 性が求められる。 [0003] Roll-in fats and oils used in "folded pie" have moderate plasticity / development at the working temperature. Sex is required.
例えば特許文献 1は、通常の作業温度（10°C〜30°C)で SFCは 50〜20%の範囲 にあり、 30°Cを越えると SFCが急激に減少し体温付近で速やかに溶解することが必 要であるとしている。  For example, in Patent Document 1, SFC is in the range of 50 to 20% at normal working temperature (10 ° C to 30 ° C), and when it exceeds 30 ° C, SFC decreases rapidly and dissolves quickly around body temperature. It is necessary.
「練りパイ」、「練り折りパイ」に用いられるマーガリンも形状が相違するだけで、基 本的には、ロールイン油脂の配合を基本とするものである。  The margarines used in “kneaded pie” and “kneaded folded pie” are basically different in shape, and are basically based on blending of roll-in fats and oils.
[0004] ところで、一般に、マーガリン用の油脂は、広い温度範囲における可塑性を確保 する目的および油脂結晶を好ましい状態にする目的等からしばしば水素添加により 硬化した油脂が使用される力 S、完全に水素添加した、すなわち極度硬化した油脂は 別として硬化油はトランス酸を含有する。トランス酸は近年の市場 ·需要者における健 康意識の高まりとともに忌避されつつあるのが現状である。  [0004] By the way, in general, oils and fats for margarine are used for the purpose of ensuring plasticity in a wide temperature range and for the purpose of making the oil and fat crystals in a preferable state. Aside from the added or extremely hardened fat, the hardened oil contains trans acid. Currently, trans acids are being repelled with the recent rise in health awareness among the market and consumers.
[0005] トランス酸を含有させないためには、硬化油を用いずに、固体脂成分として、例え ばパーム油、ヤシ油、パーム核油、これらの分別脂、極度硬化油などトランス酸を含 まない固体脂を用いれば良!/、が、単にこれらを混合しただけでは可塑性範囲が狭レ、 上に、ヮキシー感が生じたり、パーム油を用いた場合は粗大結晶が発生するなどの 問題がある。そこで、これらの油脂又は液体油成分とのエステル交換を行うことが広く 行われている。例えば、特許文献 3は、パーム油起源の固体脂とラウリン系油脂をェ ステル交換した油脂を用いることにより実質的にトランス酸を含まない可塑性油脂を 開示している。しかし、一般にエステル交換油を多く使用し可塑性を良くするため低 温での硬さを硬くすると口溶けが悪くなり食感に影響を及ぼす。一方、口溶けを良く しょうとすると生地に油脂の一部が溶け出し、展延性やパイ'クロワッサン 'デニッシュ ペーストリーなど層状小麦粉膨化食品の層が均一でなくなり、浮きが悪くなる。  [0005] In order not to contain trans acid, without using hardened oil, it contains solid acid components such as palm oil, coconut oil, palm kernel oil, fractionated fats thereof, and extremely hardened oil. However, there is a problem that the plasticity range is narrow just by mixing these, and there is also a problem of wrinkle formation and coarse crystals when using palm oil. is there. Therefore, transesterification with these oils or liquid oil components is widely performed. For example, Patent Document 3 discloses a plastic fat and oil that is substantially free of trans acid by using fat and oil obtained by ester exchange of solid fat derived from palm oil and lauric fat and oil. However, in general, a large amount of transesterified oil is used to improve the plasticity, and if the hardness at low temperature is increased, the mouth melts worsen and the texture is affected. On the other hand, if you try to melt the mouth well, part of the fat and oil will melt into the dough, and the layer of layered flour-expanded foods such as spreadability and pie 'croissant' Danish pastry will not be uniform and will not float well.
エステル交換を行わない方法として、特許文献 4は、魚油の極度硬化油を用いる ことを開示している。しかし、極度硬化油を配合するため口溶けの悪いものになって しまう。なお、マーガリンの原料油としてパーム核油などのラウリン系油脂を使用する ことは従来からよく知られており、特に欧州製品はラウリン系油脂を主体とするもので ある (非特許文献 1、非特許文献 2)。  As a method without transesterification, Patent Document 4 discloses the use of extremely hardened oil of fish oil. However, since extremely hardened oil is blended, it becomes poorly melted in the mouth. The use of lauric fats and oils such as palm kernel oil as margarine feedstock has been well known, and European products are mainly lauric fats and oils (Non-Patent Document 1, Non-Patent Document 1). Reference 2).
[0006] 以上のように、パイ'クロワッサン 'デニッシュペーストリーなど層状小麦粉膨化食 品用のマーガリンに関し、展延性と口溶けを両立し、かつ、トランス酸を含有しないも のを得ることは困難であった。 [0006] As mentioned above, pies 'croissants' Danish pastry and other layered flour puffed food With regard to margarine for use as a product, it has been difficult to obtain a product that has both ductility and melting in the mouth and does not contain trans acid.
[0007] 特許文献 1：特開昭 63— 160549号公報 [0007] Patent Document 1: Japanese Patent Laid-Open No. 63-160549
特許文献 2：特開 2001 _ 252014号公報  Patent Document 2: Japanese Patent Laid-Open No. 2001_252014
特許文献 3：特開 2001— 262181号公報  Patent Document 3: Japanese Patent Laid-Open No. 2001-262181
特許文献 4：特開平 9 143490号公報  Patent Document 4: JP-A-9 143490
非特許文献 1 :「マーガリン ショートニング ラード 可塑性油脂のすべて」 p331 中澤君敏著、（株)光琳  Non-Patent Document 1: "Margarine Shortening Lard All Plastic Oils and Fats"
非特許文献 2 :油化学，第 9巻 4号（1960) p20；!〜 207  Non-Patent Document 2: Oil Chemistry, Vol. 9 No. 4 (1960) p20;
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0008] 本発明は、パイ'クロワッサン 'デニッシュペーストリーなど層状小麦粉膨化食品用 として優れた物性を有し、かつ、トランス酸を実質的に含有しない可塑性油中水型乳 化物を提供することを課題とした。 [0008] The present invention provides a water-in-oil plastic oil emulsion having excellent physical properties for puffed foods such as pie 'croissant' and Danish pastry and substantially free of trans acid. It was an issue.
課題を解決するための手段  Means for solving the problem
[0009] 本発明者らは、上記課題を解決するため、特に、従来全く研究の及んでいなかつ た「練りパイ」、「練り折りパイ」の製法に適したマーガリンの特性につ!/、て鋭意研究の 結果、実質的にトランス酸を含まないパーム核油およびその極硬油、パーム核油分 別高融点部、およびパーム核油の分別油の極硬油など、ラウリン酸主体の硬質油脂 を使用するとともに、通常のマーガリンとしては考えられないくらいに硬くしたマーガリ ンを用いると、意外にも、良好な層状小麦粉膨化食品用生地を調製することが可能 であり、しかも、これを焼成することにより、ホダレ感、口溶け感の非常に良好な層状 小麦粉膨化食品が得られるとの知見を得、本発明を完成するに到った。 [0009] In order to solve the above-mentioned problems, the inventors of the present invention are particularly concerned with the characteristics of margarine suitable for the production method of "kneaded pie" and "kneaded folded pie" that have not been studied in the past! As a result of earnest research, hard oils and fats mainly composed of lauric acid, such as palm kernel oil and its extremely hard oil, high-melting point fraction of palm kernel oil, and extremely hard oil of fractionated palm kernel oil, which are substantially free of trans acid It is surprisingly possible to prepare a dough for puffed food with a layered flour that is harder than normal margarine, and it is baked. As a result, the inventors have obtained the knowledge that a layered flour-expanded food product having a very good feeling of melting and melting in the mouth can be obtained, and the present invention has been completed.
すなわち、本発明は、（1)ラウリン酸主体の硬質油脂を 10〜50重量％含有し、油 相の SFCが 10°Cで 50以上、 35°Cで 10以下であることを特徴とする層状小麦粉膨 化食品用可塑性油中水型乳化物。  That is, the present invention comprises (1) 10-50 wt% of lauric acid-based hard oil and fat, and the SFC of the oil phase is 50 or more at 10 ° C and 10 or less at 35 ° C. A water-in-oil plastic emulsion for expanded foods.
(2) トランス酸を実質的に含有しない 1記載の層状小麦粉膨化食品用可塑性油中 水型乳化物。 (3)酸化澱粉を;!〜 10重量％含有する 1記載の可塑性油中水型乳化物。 (2) The water-in-plastic emulsion of layered wheat flour expanded food for plastics according to 1, which is substantially free of trans acid. (3) The plastic water-in-oil emulsion according to 1, which contains oxidized starch;
(4) 1個あたりの容積を 15〜； 1500ccに成形した 1〜3記載の可塑性油中水型乳化 物と小麦粉とを混合攪拌することを特徴とする層状小麦粉膨化食品用生地の製造方 法。  (4) A method for producing a layered flour-expanded food dough characterized by mixing and stirring the water-in-plastic plastic oil emulsion according to 1-3, which has been molded to 1500 cc, and a volume of 15 to 1; .
(5) 4記載の層状小麦粉膨化食品用生地を焼成して得られる層状小麦粉膨化食品。 を骨子とする。  (5) A layered flour expanded food obtained by baking the layered flour expanded food dough according to 4. Is the main point.
発明の効果  The invention's effect
[0010] 本発明の可塑性油中水型乳化物を使用すると、実質的にトランス酸を含まず、風 味、食感が良いパイ'デニッシュなどの層状小麦粉膨化食品を製造することができる [0010] By using the water-in-oil plastic emulsion of the present invention, it is possible to produce a puffed puffed food such as pies Danish that is substantially free of trans acid and has a good flavor and texture.
〇 Yes
発明を実施するための最良の形態  BEST MODE FOR CARRYING OUT THE INVENTION
[0011] 本発明の層状小麦粉膨化食品用可塑性油中水型乳化物は、ラウリン酸主体の硬 質油脂を 10〜50重量％含有する。 [0011] The plastic water-in-oil emulsion for layered wheat flour expanded foods of the present invention contains 10 to 50% by weight of hard oil and fat mainly composed of lauric acid.
本発明において、ラウリン酸主体の硬質油脂とは、当該油脂中の構成脂肪酸としてラ ゥリン酸力 5重量％以上且つォレイン酸が 10重量％以下のものを指し、具体的には 、パーム核油の分別高融点部、パーム核油の極度硬化油、パーム核分別油の極度 硬化油（以上を、「パーム核油起源固体脂」ということがある。）、これらパーム核油起 源固体脂もしくはヤシ油とハイエルシン菜種極度硬化油などラウリン酸主体でな!/、極 度硬化油とのエステル交換油脂を例示することができ、これらのいずれ力、 1種又は 2 種以上、特にパーム核油起源固体脂を好適に用いることができる。  In the present invention, the hard fats and oils mainly composed of lauric acid refer to those having a lauric acid power of 5% by weight or more and oleic acid of 10% by weight or less as constituent fatty acids in the fats and oils. Fractionated high melting point, palm kernel oil extremely hardened oil, palm kernel fractionated oil extremely hardened oil (the above may be referred to as “palm kernel oil-derived solid fat”), these palm kernel oil-derived solid fat or palm Oil and lauric acid rapeseed extremely hardened oil and other lauric acid-based! /, Transesterified oils and fats with extremely hardened oil can be exemplified, and any one of these, one or more, especially palm kernel oil-derived solids Fat can be used suitably.
[0012] パーム核油の分別高融点部は、パーム核油を分別により融点の高い部分と低い 部分に分けた高い部分であって融点としては 25°C〜40°Cの範囲の物が好ましぐ沃 素価は 8以下が望ましい。 [0012] The fractionated high melting point portion of palm kernel oil is a high portion obtained by separating palm kernel oil into a high melting point portion and a low melting portion, and those having a melting point in the range of 25 ° C to 40 ° C are preferred. The iodine value is preferably 8 or less.
パーム核油の極度硬化油は、パーム核油を完全に水素添加したものであり、実質 的なトランス酸の割合は 0%である。  The extremely hardened oil of palm kernel oil is obtained by completely hydrogenating palm kernel oil, and the actual trans acid ratio is 0%.
また、パーム核油の分別油の極度硬化油は、パーム核油の分別高融点部の極度 硬化油及びパーム核油の分別低融点部の極度硬化油の双方を示す趣旨である。 いずれも、実質的なトランス酸の割合は 0%である。 以上のなかでも、極度硬化しないパーム核油の分別高融点部が好ましい。分別 低融点部の極度硬化油は多く使用するとヮキシー感が増す。 Moreover, the extremely hardened oil of the fractionated palm kernel oil is intended to indicate both the extremely hardened oil of the fractionated high melting point of the palm kernel oil and the extremely hardened oil of the fractionated low melting point of the palm kernel oil. In both cases, the substantial trans acid ratio is 0%. Among these, a fractionated high melting point part of palm kernel oil which is not extremely hardened is preferable. Fractionation If you use a lot of low-melting point extremely hardened oil, the feeling of wrinkles will increase.
[0013] 上記ラウリン酸主体の硬質油脂の配合量は、好ましくは、 17〜40重量％である。 [0013] The amount of the hard oil / fat mainly composed of lauric acid is preferably 17 to 40% by weight.
配合量が少なくなると口溶け感が劣る傾向にあり、 10重量％未満では、悪くなる。 40 重量％を超えると低温域で固くなり過ぎてしまう。  When the blending amount is small, the mouth melting tendency tends to be inferior, and when it is less than 10% by weight, it becomes worse. If it exceeds 40% by weight, it becomes too hard at low temperatures.
[0014] 上記、ラウリン酸主体の硬質油脂の他にそれ以外の油脂を併用して可塑性油中 水型乳化物の油相を構成する。 [0014] The oil phase of the water-in-oil type plastic emulsion is formed by using other fats and oils in addition to the hard oil and fat mainly composed of lauric acid.
併用する油脂は、具体的には、菜種油、大豆油、ヒマヮリ種子油、綿実油、落花生油 、米ぬか油、コーン油、サフラワー油、ォリーブ油、カポック油、ゴマ油、月見草油、パ ーム油、シァ脂、サル脂、カカオ脂、椰子油、パーム核油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が例示でき、上記油脂類の単独また は混合油あるいはそれらの極度硬化、分別、エステル交換等を施した実質的にトラン ス酸を含まない加工油脂を使用することができる。但し、後記する SFCの条件を満た すためには、事実上、液体油のみの選択は除外される。併用する油脂は、より具体 的には、パーム油 50〜70重量％とパーム核油などのラウリン系油脂 30〜50重量％ とのエステル交換油が例示でき、好適に使用することができる。  Specifically, the oils and fats used in combination are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, Examples include vegetable oils such as shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, and the like. Processed fats and oils substantially free of trans acids that have undergone extreme curing, fractionation, transesterification, etc. can be used. However, in order to satisfy the SFC conditions described below, the selection of only liquid oil is virtually excluded. More specifically, the fats and oils used in combination may be transesterified oils of 50 to 70% by weight of palm oil and 30 to 50% by weight of lauric fats and oils such as palm kernel oil, and can be used preferably.
[0015] 本発明において、実質的にトランス酸を含まないとは、油脂中に含まれるトランス 酸の量が、天然油脂中のトランス酸量と同等以下であることを意味する。従って、例え ば乳脂など微量ながらトランス酸を含む天然油脂を用いる場合には、当該トランス酸 量は考慮しない趣旨である。  [0015] In the present invention, the phrase "substantially free of trans acid" means that the amount of trans acid contained in fats and oils is equal to or less than the amount of trans acid in natural fats and oils. Therefore, for example, when using a natural fat or oil containing a small amount of trans acid such as milk fat, the amount of the trans acid is not considered.
[0016] 油相を構成する油脂の SFC (固体脂含量）は、 10°Cで 50以上であることが必要 であり、好ましくは 55以上、さらに好ましくは 65以上である。特に、「練りパイ」や「練り 折りパイ」などに用いるために適当な大きさに成形したものを用いる場合は、 10°Cで 60以上が好ましい。これは、油中水型乳化組成物とした場合の固さに影響を与える [0016] The SFC (solid fat content) of the fats and oils constituting the oil phase needs to be 50 or more at 10 ° C, preferably 55 or more, more preferably 65 or more. In particular, in the case of using a material molded to an appropriate size for use in “kneaded pie” or “kneaded folded pie”, it is preferably 60 ° C. or more at 10 ° C. This affects the hardness of the water-in-oil emulsion composition
〇 Yes
油相とする油脂の 35°Cにおける SFCは口溶け（ヮキシー感）の指標となる。この 値は 10以下であることが必要で、好ましくは 5以下が良い。 10を超えると口溶けが悪 ぐかなりヮキシー感を感じてしまう。 [0017] 本発明の可塑性油中水型乳化物の油相の割合は、可塑性油中水型乳化物に対 して、 50〜90重量％、好ましくは 55〜85重量％の割合で配合する。下限未満であ ると、油中水型の組成物を得ることが困難になり、合成乳化剤を使用しない場合はさ らに困難になる。一方、上限を超えるとパイ'クロワッサン'デュッシュペーストリーなど 層状小麦粉膨化食品に使用した際の食感改良効果が十分に得られなくなる。 SFC at 35 ° C for fats and oils to be used as an oil phase is an index of mouth melting (feeling of oxidization). This value needs to be 10 or less, preferably 5 or less. If you exceed 10, the mouth melts badly and you will feel a bit tingling. [0017] The ratio of the oil phase of the plastic water-in-oil emulsion of the present invention is 50 to 90% by weight, preferably 55 to 85% by weight, based on the plastic water-in-oil emulsion. . If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, and it becomes more difficult when a synthetic emulsifier is not used. On the other hand, when the upper limit is exceeded, the texture improvement effect when used for layered flour-expanded foods such as pie 'croissant' duche pastry cannot be sufficiently obtained.
[0018] 本発明の可塑性油中水型乳化物の水分の量は、可塑性油中水型乳化物に対し て、 5〜45重量％の割合で配合する。  [0018] The water content of the plastic water-in-oil emulsion of the present invention is blended in a proportion of 5 to 45 wt% with respect to the plastic water-in-oil emulsion.
下限未満であると、油中水型の組成物を得ることが困難になり、合成乳化剤を使用し ない場合はさらに困難になり、さらに独特の食感が得られなくなる。一方、上限を超え ると油中水型の組成物を得ることが困難になる。  If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, and it becomes even more difficult when a synthetic emulsifier is not used, and a unique texture cannot be obtained. On the other hand, when the upper limit is exceeded, it becomes difficult to obtain a water-in-oil composition.
[0019] 通常のロールインマーガリンは、レオメータ値（プランジャー径 ΙΟπιιηΦで測定、 単位 g)カ 150Cで 1700〜3500、 20。Cで 500〜 600程度で る力 本願の由中水 型乳化組成物の 15°Cにおけるレオメーター値は 5000以上、好ましくは 10000以上 、 20°Cにおけるィ直カ 000以上、好ましくは 3500以上となるようにするのが良い。 レオメータ値が低いと、生地となじんでしまい焼成した層状小麦粉膨化食品の浮きが 悪くなつてしまう。 [0019] The conventional roll-in margarine, rheometer value (measured in plunger diameter IOpiiePH, unit g) 1700 to 3,500 in mosquito 15 0 C, 20. The force of about 500 to 600 at C The rheometer value at 15 ° C of the Yunaka water-based emulsion composition of the present application is 5000 or more, preferably 10000 or more, and the direct current at 20 ° C is 000 or more, preferably 3500 or more. It is good to be. If the rheometer value is low, it will become familiar with the dough and the baked layered wheat flour food will not float well.
[0020] 水相には、油中水型乳化組成物を製造する場合に通常用いられるもの、例えば、 脱脂粉乳、食塩、呈味剤、乳化剤などを用いることができる。  [0020] As the aqueous phase, those usually used when producing a water-in-oil emulsion composition, for example, skim milk powder, salt, flavoring agent, emulsifier and the like can be used.
[0021] 水相または油相には、必要に応じ、酸化澱粉を油中水型乳化組成物に対して 1 〜； 10重量％、好ましくは 3〜7重量％添加することができる。酸化澱粉は、トウモロコ シゃジャガイモなど種々の澱粉を次亜塩素酸塩などの酸化剤で酸化することによつ て製造されたもので、食品用途のものが使用できる。これにより、焼成された層状小 麦粉膨化食品の口溶けがよぐかつ、バリつと、ザクザクした従来にない特徴ある良好 な食感になる。  [0021] If necessary, the aqueous phase or oil phase may contain oxidized starch in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition. Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food. As a result, the baked layered wheat flour puffed food has a good mouthfeel and a burr and a crispy and unprecedented characteristic good texture.
[0022] 本発明の可塑性油中水型乳化物の具体的製造法は、例えば、溶解した油相成 分に酸化デンプンを添加分散させる。次に水相成分を実質的にトランス酸を含まな い油相成分に混合させ乳化物を調整し、例えば 40〜50°Cに加温調整した油相と水 相とをプロペラ或いはホモミキサー等にて攪拌して乳化した後ボテーター或いはコン ビネーター等の従来公知の混捏機を使用して冷却可塑化することによって得ることが できる。また、酸化デンプンを油相に添加せず、水相に添加して急冷混捏することに よっても同様なものが得られる。 [0022] In a specific method for producing a water-in-oil plastic emulsion of the present invention, for example, oxidized starch is added and dispersed in a dissolved oil phase component. Next, the water phase component is mixed with the oil phase component substantially free of trans acid to prepare an emulsion. For example, the oil phase and the water phase heated to 40 to 50 ° C. are mixed with a propeller or a homomixer, etc. After stirring and emulsifying with a bottor or It can be obtained by cooling and plasticizing using a known kneader such as a vienna. A similar product can also be obtained by adding the oxidized starch to the water phase without adding it to the oil phase and quenching and kneading.
[0023] 本発明の可塑性油中水型乳化物を製造するに際しては、従来より使用されてきた 蔗糖脂肪酸エステル、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、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、酢酸酒石酸混合モノグリセリド、クェン酸モノグリセリド、ジ ァセチル酒石酸モノグリセリド、乳酸モノグリセリド、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のような合成乳化剤を使用しても、使用しなく てもどちらでも良い。これらの合成乳化剤を使用した場合は、油中水型乳化物を容易 に得ることカでさる。 [0023] In producing the water-in-oil plastic oil emulsion of the present invention, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride conventionally used have been used. Synthetic emulsifiers such as various organic acid monoglycerides such as Lido, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride and malic acid monoglyceride can be used. Can be either. When these synthetic emulsifiers are used, water-in-oil emulsions can be easily obtained.
本発明の可塑性油中水型乳化物は、以上の他に、所望により食塩、粉乳、糖類、 香料や色素などを使用することができる。  In addition to the above, the plastic water-in-oil emulsion of the present invention may use salt, milk powder, sugars, fragrances, pigments and the like as desired.
[0024] 以上のようにして得られた可塑性油中水型乳化物は、生地製造工程中の小麦粉 の中に練り込み、ザックリ繋がった状態の生地を調整し、成形後焼成する事によりパ ィ、デニッシュ、クロワッサン等層状小麦粉膨化食品を得ることができる。 [0024] The plastic water-in-oil emulsion obtained as described above is kneaded into the flour during the dough production process, adjusted to a dough in a tightly connected state, baked after forming, and then baked. , Danish, croissant and other layered wheat flour foods can be obtained.
本発明の可塑性油中水型乳化物は、特に「練りパイ」、「練り折りパイ」、中でも「練 り折りパイ」に適する。  The water-in-plastic plastic emulsion of the present invention is particularly suitable for “kneaded pie”, “kneaded folded pie”, especially “kneaded folded pie”.
「練り折りパイ」に使用する場合は、本発明の可塑性油中水型乳化物の 1個あたり の容積を 15〜； 1500cc、好まし <は 30〜650cc、より好まし <は 60〜200ccに成形し たものを用いるとよく、形状としては、立方状、直方状、球状、円柱状のものが好ましく 、前後、左右、上下の長さを X、 Y、 Ζとし、各々最長のものを a、最短のものを bとした 場合、 a/bの値が 3以下が好ましぐより好ましくは 2. 5以下であり、更に好ましくは、 2以下が良い。  When used in “kneaded pie”, the volume per unit of the plastic water-in-oil emulsion of the present invention is 15 to 1500 cc, preferably <is 30 to 650 cc, more preferably <is 60 to 200 cc. It is preferable to use a molded one, and the shape is preferably cubic, rectangular, spherical, or cylindrical, and the lengths of front, back, left, right, top and bottom are X, Y, Ζ, and the longest is a When the shortest is b, the value of a / b is preferably 3 or less, more preferably 2.5 or less, and even more preferably 2 or less.
そうすることによって小麦粉含有膨化生地に薄片状の可塑性油中水型乳化物を うまく分散させることが出来る。  By doing so, the flaky plastic water-in-oil emulsion can be well dispersed in the flour-containing expanded dough.
薄片状は長さ 5〜50mm、好ましくは、 10〜40mm、更に好ましくは、 20〜30mmで あり、厚さ 2〜； 15mm、好ましくは、 4〜； 10mm、更に好ましくは、 5〜8mmとなるのを 目安とするとよい。 The flaky shape has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, and more preferably 5 to 8 mm. Of A good guide.
可塑性油中水型乳化物の容積が小さすぎると小麦粉に攪拌混合し、水分を加え て小麦粉ドウを形成する際に練り込まれ過ぎて油脂の粒が残らないため、焼成品は 層状になりにくぐ食感が硬く口中でのホダレ感も悪くなる傾向がある。  If the volume of the plastic water-in-oil emulsion is too small, the mixture is stirred and mixed into the flour and added to the water to form the flour dough. There is a tendency that the mouthfeel is hard and the feeling of drooling in the mouth also gets worse.
容積が大きすぎると小麦粉に攪拌混合し、水分を加えて小麦粉ドウを形成する際に 油脂が小さな小片状になりにくぐミキシング時間が長くかかり作業効率が悪いものと なる。又、ミキシング中に一部は、練り込まれ過ぎ、一部は大きく残りすぎるといった油 脂片の大きなものと小さなものといったバラツキが起こりやすぐある程度の均一な大 きさの油脂片をドウ中に分散させ難くなる。  If the volume is too large, the mixture is mixed with the flour, and when adding water to form the flour dough, it takes a long time to mix the oils and fats into small pieces, resulting in poor work efficiency. Also, during mixing, some of the oil pieces are too kneaded and some of them are too large and some of them are uneven. It becomes difficult to disperse.
そしてこのような生地を焼成すると層は均一性に欠け、一定の浮きが得難くなる。  And when such a dough is baked, the layer lacks uniformity and it becomes difficult to obtain a certain degree of float.
[0025] なお、小麦粉としては、強力粉、準強力粉、中力粉、薄力粉などが例示でき、これ らの単独、又は 2種以上を混合使用することができる。 [0025] Examples of wheat flour include strong flour, quasi-strong flour, medium flour, and thin flour, and these can be used alone or in combination of two or more.
実施例  Example
[0026] 以下に本発明の実施例を示し、本発明をより詳細に説明するが、本発明の精神 は以下の実施例に限定されるものではない。  [0026] Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples.
特に、添加剤の添加順序或いは油相を水相へ又は水相を油相へ加えるなどの乳化 順序が以下の例示によって限定されるものでないことは言うまでもない。なお、例中、 %及び部は、いずれも重量基準を意味する。  In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. In the examples, “%” and “part” mean weight basis.
[0027] [表 1] [0027] [Table 1]
【表 1】 【table 1】
可塑性油中水型乳化物の配合および特性 Formulation and properties of plastic water-in-oil emulsions
実施例 1 実施例 2 実施例 3 実施例 4 パーム核極硬油 30 (部） 40 40 0 パーム核分別高融点部 0 0 0 40 パーム油のエステル交換油 30 20 20 20 ノ —ム才レイン 12 12 12 12 食塩 1.0 1.0 1.0 1.0 レシチン 0.3 0.3 0.3 0.3 エマルジー MS氺 0.4 0.4 0.4 0.4 酸化デンプン 5 5 0 5 水 21.3 21.3 26.3 21.3 Example 1 Example 2 Example 3 Example 4 Palm kernel hard oil 30 (parts) 40 40 0 Palm kernel fractionation high melting point 0 0 0 40 Transesterified oil of palm oil 30 20 20 20 12 12 12 Salt 1.0 1.0 1.0 1.0 Lecithin 0.3 0.3 0.3 0.3 Emulgie MS 氺 0.4 0.4 0.4 0.4 Oxidized starch 5 5 0 5 Water 21.3 21.3 26.3 21.3
S F C ( 1 0 °C) 75 82 82 74S F C (1 0 ° C) 75 82 82 74
S F C ( 3 5 °C) 5 6 6 3 レオメーター値 (15°C) ** 13000 16000 16000 14000 レオメーター値 (20°C) ** 3900 5200 5200 3300 トランス酸 *** 0 0 0 0S F C (3 5 ° C) 5 6 6 3 Rheometer value (15 ° C) ** 13000 16000 16000 14000 Rheometer value (20 ° C) ** 3900 5200 5200 3300 Trans acid *** 0 0 0 0
* エマルジー MS： グリセリンモノスラ ：ァレート (■理研ビタミン （株） 製）* Emulgie MS: Glycerin Monosla: Aleto (■ Riken Vitamin Co., Ltd.)
** 1 Ο ιηπι Φプランジャー使用。 単位 g。 ** 1 Ο ιηπι Φ plunger is used. Unit g.
*** 混合物全体に対する割合 （％) 2] *** Percentage of total mixture (%) 2]
【表 2】 [Table 2]
可塑性油中水型乳化物の配合およぴ特性  Formulation and properties of plastic water-in-oil emulsions.
比較例 1 比較例 2 比較例 3  Comparative Example 1 Comparative Example 2 Comparative Example 3
大豆硬化油 30 (部） 0 0  Hardened soybean oil 30 (parts) 0 0
パーム核分別高融点部 0 2 60  Palm nuclear fraction high melting point 0 2 60
パーム油のエステル交換油 30 58 0  Transesterified oil of palm oil 30 58 0
ノ ーム才レイン 12 12 12  Nominee Rain 12 12 12
食塩 1 1 1  Salt 1 1 1
レシチン 0.3 0.3 0.3  Lecithin 0.3 0.3 0.3
エマ/レジ一 MS * 0.4 0.4 0.4  Emma / cash register MS * 0.4 0.4 0.4
酸化デンプン 5 5 5  Oxidized starch 5 5 5
水 21.3 22 20  Water 21.3 22 20
S F C ( 1 0 °C) 60 70 89  S F C (1 0 ° C) 60 70 89
S F C ( 3 5 °C) 12 15 7  S F C (3 5 ° C) 12 15 7
レオメーター値 (15°C) ** 3000 1800 22000  Rheometer value (15 ° C) ** 3000 1800 22000
レオメーター値 (20。C) ** 1100 600 10000  Rheometer value (20.C) ** 1100 600 10000
トランス酸 *** 12 0 0  Trans acid *** 12 0 0
* エマルジー MS： グリセリンモノステアレート （理研ビタミン株製)  * Emergy MS: Glycerol monostearate (Riken Vitamin Co., Ltd.)
** 1 O mm Oプランジャ一使用。 単位 g。  ** Use 1 O mm O plunger. Unit g.
*** 混合物全体に対する割合 （％)  ***% of total mixture
(実施例 1 ) (Example 1)
表 1の実施例 1に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、下記配合（100部を 2kgとした）、下記製法により練り折りパイを製造した。可塑性 油中水型乳ィ匕物は、 40 X 40 X 40mm (§¾64cc , a/b= 1 )にカットしたものを、 20 °Cに温調して使用した。尚、表 1中のパーム核分別高融点部は、沃素価 6、融点 32 °Cのものを、パーム油のエステル交換油は、パーム油 60%とパーム核油 40%とをラ ンダムエステル交換したものを用いた。また、酸化澱粉は、王子コーンスターチ（株） 製のものを用いた。  In accordance with the formulation shown in Example 1 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this water-in-oil plastic emulsion, kneaded pie was produced by the following formulation (100 parts was 2 kg) and the following production method. A plastic water-in-oil milky product cut to 40 × 40 × 40 mm (§¾64 cc, a / b = 1) was used by adjusting the temperature to 20 ° C. The high melting point part of palm kernel fractionation in Table 1 has an iodine value of 6 and a melting point of 32 ° C, and the transesterified oil of palm oil is a random transesterification of 60% palm oil and 40% palm kernel oil. What was done was used. Oxidized starch produced by Oji Cornstarch Co., Ltd. was used.
(配合） (Combination)
強力粉 70 (部）  Powerful powder 70 (part)
薄力粉 30 (部） 食塩 1 (部） Soft flour 30 (parts) Salt 1 (part)
脱脂粉乳 2 (部）  Nonfat dry milk 2 (part)
可塑性油中水型乳化物 50 (部）  Plastic water-in-oil emulsion 50 (part)
冷水 42 (部）（2〜3°0  Cold water 42 (part) (2-3 ° 0
(パイ生地の調製及び焼成） (Preparation and baking of pie dough)
(1)室温 24°Cで冷水、塩以外の原料を 30コートミキサーにいれ、ビータ一を使用し 低速 [138rpm]にて 5分ミキシングし、混合生地 200gを採取し可塑性油中水型乳化 物の状態を観察した。可塑性油中水型乳化物の状態は長いもので 20mm、厚さ 8m m、短いもので長さ 5mm、厚さ 2mmの薄片状であり、全体として見た場合多くは、長 さ 15mm、厚さ 4mmのものであった。このときの混合物品温は 22°Cであった。  (1) Place raw materials other than cold water and salt at a room temperature of 24 ° C in a 30-coat mixer, mix with a beater at low speed [138 rpm] for 5 minutes, collect 200 g of mixed dough and take a plastic water-in-oil emulsion. The state of was observed. The plastic water-in-oil emulsion is 20 mm long, 8 mm thick, short, 5 mm long, 2 mm thick, and is generally 15 mm long and 4 mm thick. It was a thing. The mixed article temperature at this time was 22 ° C.
(2)次に冷水に食塩を溶解して入れフックを使用し、低速 [138rpm]にて 1分混合した 。ザックリ繋がった状態の小麦粉膨化食品用生地を調製した。 生地捏ね上げ生地 温度は 19°C、ここで 5°Cで 30分のリタードをとつた。  (2) Next, salt was dissolved in cold water and mixed with a hook at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. Dough kneading dough The temperature was 19 ° C, and the retard was 30 minutes at 5 ° C.
(3)生地温度 15°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこんだ。ここで 5°Cで 30 分リタードをとつた。  (3) Folded once at 4 ° C at a fabric temperature of 15 ° C. Here, the retarding was performed at 5 ° C for 30 minutes.
生地温度 15°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピケした。 After spreading to 2 mm pressure at a fabric temperature of 15 ° C, it was cut and picked at 40 X 40 mm.
(4)上火 190°C、下火 185°C、 12分更に 100°C、 20分焼成した。  (4) Upper fire 190 ° C, lower fire 185 ° C, 12 minutes, 100 ° C, 20 minutes.
焼成品は通常のロールインマーガリン使用品（比較例 1)に比べ嚙み出しが硬ぐ 口中でのほぐれ感、口溶け感のよいザックリとした新規食感のパイとなった。  The baked product is harder than the conventional roll-in margarine product (Comparative Example 1), and it has become a new texture pie with a crisp feel that is easy to loosen and melt in the mouth.
又、今までにないオイリー感が少なぐさっぱりした味わいのパイに仕上がった。又 、パラパラ剥がれ崩れることが少なぐ保形性がしつ力、りしていた。  In addition, it was finished in a pie with a refreshing taste with a little oily feel. In addition, the shape-retaining property with little flipping and breaking was persistent.
(比較例 1) (Comparative Example 1)
表 2の比較例 1に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、実施例 1と同様の配合、製法により練り折りパイを製造した。但し、冷水は 44部と した。  In accordance with the formulation shown in Comparative Example 1 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. However, the cold water was 44 parts.
可塑性油中水型乳化物は、実施例 1と同様にカットしたものを、冷蔵庫から出してす ぐ使用した。 8°Cであった。 (パイ生地の調製及び焼成） The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used immediately after taking it out of the refrigerator. 8 ° C. (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 10mm、厚さ 6mm、短いもので長さ 3mm、厚さ lmmの薄片状であり、全体として見 た場合多くは、長さ 5mm、厚さ 3mmのものであった。このときの混合物品温は 20°C であった。  (1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was 10 mm long, 6 mm thick, 3 mm short, 3 mm long, and 1 mm thick. Most of them were 5 mm long and 3 mm thick. The mixed article temperature at this time was 20 ° C.
(2)実施例 1と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをとつた。但し、生地捏ね上げ生地温度は 15°Cだった。  (2) In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 15 ° C.
(3)生地温度 12°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこんだ。ここで 5°Cで 30 分リタードをとつた。生地温度 10°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピ ケした。  (3) At the dough temperature of 12 ° C, it was folded once and then folded once and folded once and folded once. Here, the retarding was performed at 5 ° C for 30 minutes. After spreading to 2 mm pressure at a dough temperature of 10 ° C, it was cut and picked at 40 X 40 mm.
(4)実施例 1と同様にして焼成した。焼成品は嚙み出しが硬く崩れ難い保形性を有し ていたが、実施例 1のザックリとした食感ではなぐサクッとした食感を有し、ヮキシ一 で口溶け感は悪かった。  (4) Firing was carried out in the same manner as in Example 1. The fired product had a shape retention that was hard to break out and had a shape retaining property, but had a crunchy texture compared to the crunchy texture of Example 1, and the mouthfeel was poor in melting.
(実施例 2)  (Example 2)
表 1の実施例 2に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、実施例 1と同様の配合、製法により練り折りパイを製造した。可塑性油中水型乳 化物は、実施例 1と同様にカットしたものを、 20°Cに温調して使用した。  According to the formulation shown in Example 2 of Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(パイ生地の調製及び焼成） (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 25mm、厚さ 9mm、短いもので長さ 10mm、厚さ 2mmの薄片状であり、全体とし て見た場合多くは、長さ 17mm、厚さ 4mmのものであった。このときの混合物品温は 22°Cであった。  (1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was 25 mm long, 9 mm thick, short 10 mm long, 2 mm thick, and the whole Most of them were 17 mm long and 4 mm thick. The mixed article temperature at this time was 22 ° C.
(2)実施例 1と全く同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製 し、 5。Cで 30分のリタード、をとつた。  (2) Prepare a dough for puffed wheat flour in the same manner as in Example 1 and 5 C for 30 minutes retarded.
(3)実施例 1と全く同様にして、生地を折り込み、リタードをとつた。生地温度 16°Cに て 2mm圧に展延後、 40 X 40mmでカットし、ピケした。  (3) In exactly the same manner as in Example 1, the dough was folded and retarded. After spreading to 2 mm pressure at a fabric temperature of 16 ° C, it was cut at 40 X 40 mm and pickled.
(4)実施例 1と同様にして焼成した。焼成品は実施例 1と同様に嚙み出しが硬ぐ口 中でのほぐれ感、口溶け感のよいザックリとした新規食感のパイとなった。又、今まで にないオイリー感が少なぐさっぱりした味わいのパイに仕上がった。又、パラパラ剥 がれ崩れることが少なぐ保形性がしつ力、りしていた。 (4) Firing was carried out in the same manner as in Example 1. The baked product has a mouth that is hard to squeeze as in Example 1. It became a crisp crisp with a new crispy texture that melts inside and melts well. In addition, it was finished in a crisp taste pie with a little oily feel. In addition, the shape-retaining property was strong, with little flipping and breaking.
[0032] (実施例 3) [Example 3]
表 1の実施例 3に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、実施例 1と同様の配合、製法により練り折りパイを製造した。可塑性油中水型乳 化物は、実施例 1と同様にカットしたものを、 20°Cに温調して使用した。  In accordance with the formulation shown in Example 3 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(パイ生地の調製及び焼成）  (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 23mm、厚さ 8mm、短いもので長さ 9mm、厚さ 2mmの薄片状であり、全体として 見た場合多くは、長さ 15mm、厚さ 4mmのものであった。このときの混合物品温は 2 2°Cであった。  (1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was long, 23 mm, 8 mm thick, short, 9 mm long, and 2 mm thick. Most of them were 15mm long and 4mm thick. The mixed article temperature at this time was 22 ° C.
(2)実施例 1と全く同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製 し、 5。Cで 30分のリタード、をとつた。  (2) Prepare a dough for puffed wheat flour in the same manner as in Example 1 and 5 C for 30 minutes retarded.
(3)生地温度 16°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこみ、 5°Cで 30分リタ一 ドをとった。生地温度 16°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピケした。 (3) Folded once at a dough temperature of 16 ° C, followed by one turn, followed by four folds, one fold, and a 30 minute return at 5 ° C. After spreading to 2 mm pressure at a fabric temperature of 16 ° C, it was cut and picked at 40 X 40 mm.
(4)実施例 1と同様にして焼成した。焼成品は実施例 1と同様に嚙み出しが硬くオイリ ー感が少ない、さっぱりした味わいのパイになった力 実施例 2に比べると口中での ほぐれ感および喉越し感が劣る傾向にあった。保形性についてはパラパラ剥がれ崩 れることが少なくしつ力、りしていた。 (4) Firing was carried out in the same manner as in Example 1. The baked product has a strong squeeze and less oily feel, as in Example 1. It has a refreshing taste. It has a tendency to feel loose in the mouth and feel over the throat compared to Example 2. . With regard to shape retention, there was little power to break apart and it was a powerful force.
[0033] (実施例 4)  [0033] (Example 4)
表 1の実施例 4に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、実施例 1と同様の配合、製法により練り折りパイを製造した。可塑性油中水型乳 化物は、実施例 1と同様にカットしたものを、 20°Cに温調して使用した。  In accordance with the formulation shown in Example 4 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(パイ生地の調製及び焼成）  (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 22mm、厚さ 7mm、短いもので長さ 8mm、厚さ 2mmの薄片状であり、全体として 見た場合多くは、長さ 14mm、厚さ 4mmのものであった。このときの混合物品温は 2 1°Cであった。 (1) Performed in the same manner as in Example 1 and observed, the state of the plastic water-in-oil emulsion was long 22 mm, 7 mm thick, short, 8 mm long, 2 mm thick, and when viewed as a whole, many were 14 mm long and 4 mm thick. The mixed article temperature at this time was 21 ° C.
(2)実施例 1と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをとつた。但し、生地捏ね上げ生地温度は 18°Cであった。  (2) In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
(3)生地温度 15°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこみ、 5°Cで 30分リタ一 ドをとった。生地温度 16°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピケした。  (3) Folding was carried out once at a fabric temperature of 15 ° C, followed by one turn, followed by four foldings, one fold, and a 30 minute return at 5 ° C. After spreading to 2 mm pressure at a fabric temperature of 16 ° C, it was cut and picked at 40 X 40 mm.
(4)実施例 1と同様にして焼成した。焼成品は実施例 2と同様に嚙み出しが硬ぐ口 中でのほぐれ感、口溶け感のよいザックリとした新規食感のパイとなった。又、今まで にないオイリー感が少なぐさっぱりした味わいのパイに仕上がった。又、パラパラ剥 がれ崩れることが少なぐ保形性がしつ力、りしていた。  (4) Firing was carried out in the same manner as in Example 1. As in Example 2, the baked product became a crisp new pie with a crunchy mouthfeel and a crisp feel that melted in the mouth. In addition, it was finished in a crisp taste pie with a little oily feel. In addition, the shape-retaining property was strong, with little flipping and breaking.
(比較例 2) 表 2の比較例 2に示す配合に従って、全原料を添加混合した後、コン ビネ一ターで急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳 化物を使用し、実施例 1と同様の配合、製法により練り折りパイを製造した。可塑性油 中水型乳化物は、実施例 1と同様にカットしたものを、 20°Cに温調して使用した。 (パイ生地の調製及び焼成） (Comparative Example 2) According to the formulation shown in Comparative Example 2 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded in a combina- tor to obtain a water-in-plastic emulsion. Using this water-in-oil plastic oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic oil-in-water emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C. (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 15mm、厚さ 5mm、短いもので長さ 5mm、厚さ lmmの薄片状であり、全体として 見た場合多くは、長さ 12mm、厚さ 3mmのものであった。このときの混合物品温は 2 1°Cであった。  (1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was 15 mm long, 5 mm thick, 5 mm short, 5 mm long, and 1 mm thick. Many of them were 12mm long and 3mm thick. The mixed article temperature at this time was 21 ° C.
(2)実施例 1と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをとつた。但し、生地捏ね上げ生地温度は 18°Cであった。  (2) In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
(3)生地温度 15°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこみ、 5°Cで 30分リタ一 ドをとった。生地温度 16°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピケした。  (3) Folding was carried out once at a fabric temperature of 15 ° C, followed by one turn, followed by four foldings, one fold, and a 30 minute return at 5 ° C. After spreading to 2 mm pressure at a fabric temperature of 16 ° C, it was cut and picked at 40 X 40 mm.
(4)実施例 1と同様にして焼成した。焼成品は実施例 2と比較して嚙み出しが軟らか く嚙み応えがなぐ口中でのほぐれ感が悪かった。又、口溶け感は悪くヮキシ一であ つた。又、パラパラ剥がれ崩れることは少なかった力 しつ力、りした保形性は得られな かった。 [0035] (比較例 3) (4) Firing was carried out in the same manner as in Example 1. Compared with Example 2, the baked product had a softer squeeze and a poor feeling of loosening in the mouth, which was unsatisfactory. In addition, the mouth melting feeling was poor and it was very good. In addition, there was little force that did not peel apart and the shape retention was not obtained. [0035] (Comparative Example 3)
表 2の比較例 3に示す配合に従って、全原料を添加混合した後、コンビネーター で急冷混捏して可塑性油中水型乳化物を得た。この可塑性油中水型乳化物を使用 し、実施例 1と同様の配合、製法により練り折りパイを製造した。可塑性油中水型乳 化物は、実施例 1と同様にカットしたものを、 20°Cに温調して使用した。  In accordance with the formulation shown in Comparative Example 3 in Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(パイ生地の調製及び焼成）  (Preparation and baking of pie dough)
(1)実施例 1と同様に行い、観察すると、可塑性油中水型乳化物の状態は長いもの で 30mm、厚さ 12mm、短いもので長さ 15mm、厚さ 4mmの薄片状であり、全体とし て見た場合多くは、長さ 22mm、厚さ 7mmのものであった。このときの混合物品温は 22°Cであった。  (1) Performed in the same manner as in Example 1, and when observed, the state of the plastic water-in-oil emulsion was 30 mm long, 12 mm thick, 15 mm long, 15 mm long, and 4 mm thick. Most of them were 22 mm long and 7 mm thick. The mixed article temperature at this time was 22 ° C.
(2)実施例 1と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをとつた。但し、生地捏ね上げ生地温度は 20°Cであった。 (2) In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 20 ° C.
(3)生地温度 16°Cにて 4つ折り 1回後続けて 4つ折り 1回折りこみ、 5°Cで 30分リタ一 ドをとった。生地温度 18°Cにて 2mm圧に展延後、 40 X 40mmでカットし、ピケした。(3) Folded once at a dough temperature of 16 ° C, followed by one turn, followed by four folds, one fold, and a 30 minute return at 5 ° C. After spreading to 2 mm pressure at a fabric temperature of 18 ° C, it was cut and picked at 40 X 40 mm.
(4)実施例 1と同様にして焼成した。実施例 2と比較してミキシング時最後まで油脂粒 が大きく残り、展延時も十分に油脂粒が伸びず十分層状にならなかった。焼成品は オイルオフが激しぐガザ穴が開き通常の層状のパイが得られなかった。 (4) Firing was carried out in the same manner as in Example 1. Compared with Example 2, the fat and oil particles remained large until the end of mixing, and the fat and oil particles did not expand sufficiently even at the time of spreading and did not form a sufficient layer. In the fired product, a normal layered pie could not be obtained because of a gaza hole that was severely oil-off.
[0036] (実施例 5)  [0036] (Example 5)
実施例 2で使用した可塑性油中水型乳化物を使用し、実施例 1と同様の配合で ある力 下記に示す方法により練りパイを製造した。可塑性油中水型乳化物は、実施 例 1と同様にカットしたものを、 20°Cに温調して使用した。  Using the water-in-oil plastic oil emulsion used in Example 2, a force having the same composition as in Example 1 A kneaded pie was produced by the method shown below. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
(パイ生地の調製及び焼成）  (Preparation and baking of pie dough)
(1)室温 24. 5°Cで冷水、塩以外の原料を 30コートミキサーにいれ、ビータ一を使用 し低速 [138rpm]にて 8分ミキシングし、混合生地 200gを採取し可塑性油中水型乳 化物の状態を観察した。可塑性油中水型乳化物の状態は全体的に直径が 3〜4mm の細か!/、ソポロ状であった。このときの混合物品温は 23°Cであった。  (1) Room temperature 24.5 Place cold water and raw materials other than salt in a 30-coat mixer at 5 ° C, mix with a beater at low speed [138 rpm] for 8 minutes, collect 200 g of mixed dough, and use plastic water in water The state of the emulsion was observed. The state of the plastic water-in-oil emulsion was fine, 3 to 4 mm in diameter! The mixed article temperature at this time was 23 ° C.
(2)次に冷水に食塩を溶解して入れフックを使用し、低速 [138rpm]にて 1分混合し、 ザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをと つた。生地捏ね上げ生地温度は 20°Cであった。 (2) Next, dissolve salt in cold water and use a hook. Mix at low speed [138 rpm] for 1 minute to prepare a dough for flour-expanded food in a tightly connected state at 30 ° C for 30 minutes. With retard I got it. The dough kneading dough temperature was 20 ° C.
(3)生地温度 18°Cにて 1. 7mm圧に展延後、ピケした。この生地を 50ιππιΦの抜き 型で抜いて展板に並べた。  (3) At a dough temperature of 18 ° C 1. After spreading to a pressure of 7 mm, picking occurred. This dough was removed with a 50ιππιΦ punch and placed on a display board.
(4)上火 190°C、下火 185°C、 9分更に 100°C、 10分焼成した。  (4) Upper fire 190 ° C, lower fire 185 ° C, 9 minutes, then 100 ° C, 10 minutes.
焼成品は通常のロールインマーガリン使用品（比較例 4)に比べ浮きがよぐ嚙み 出しが硬ぐ口中でのほぐれ感、口溶け感のよいザックリとした新規食感のパイとなつ た。  The baked product became a new pie with a new texture with a crisp mouthfeel with a soft and squeezed mouthfeel and a good meltability in the mouth, compared to a normal roll-in margarine product (Comparative Example 4).
又、今までにないオイリー感が少なぐさっぱりした味わいのパイに仕上がった。又 、パラパラ剥がれ崩れることが少なぐ保形性がしつ力、りしていた。  In addition, it was finished in a pie with a refreshing taste with a little oily feel. In addition, the shape-retaining property with little flipping and breaking was persistent.
[0037] (比較例 4) [0037] (Comparative Example 4)
比較例 1で使用した可塑性油中水型乳化物を使用し、実施例 5と同様の配合、製 法により練りパイを製造した。可塑性油中水型乳化物は、実施例 1と同様にカットした ものを、 20°Cに温調して使用した。  Using the plastic water-in-oil emulsion used in Comparative Example 1, a kneaded pie was produced by the same formulation and production method as in Example 5. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature adjusted to 20 ° C.
(パイ生地の調製及び焼成）  (Preparation and baking of pie dough)
(1)室温 24°Cで冷水、塩以外の原料を 30コートミキサーにいれ、ビータ一を使用し 低速 [138rpm]にて 7分ミキシングし、混合生地 200gを採取し可塑性油中水型乳化 物の状態を観察した。可塑性油中水型乳化物の状態は全体的に直径が 3〜4mmの 細か!/、ソポロ状であった。このときの混合物品温は 23°Cであった。  (1) Place raw materials other than cold water and salt at room temperature of 24 ° C in a 30 coat mixer, mix with a beater for 7 minutes at low speed [138 rpm], collect 200 g of mixed dough, and take a plastic water-in-oil emulsion. The state of was observed. The state of the plastic water-in-oil emulsion was fine with a diameter of 3 to 4 mm overall! The mixed article temperature at this time was 23 ° C.
(2)次に冷水に食塩を溶解して入れフックを使用し、低速 [138rpm]にて 1分混合し、 ザックリ繋がった状態の小麦粉膨化食品用生地を調製し、 5°Cで 30分のリタードをと つた。生地捏ね上げ生地温度は 20°Cであった。  (2) Next, dissolve salt in cold water and use a hook. Mix at low speed [138 rpm] for 1 minute to prepare a dough for flour-expanded food in a tightly connected state at 30 ° C for 30 minutes. I got retarded. The dough kneading dough temperature was 20 ° C.
(3)生地温度 18°Cにて 1. 7mm圧に展延後、ピケした。この生地を 50πιιηΦの抜き 型で抜いて展板に並べた。  (3) At a dough temperature of 18 ° C 1. After spreading to a pressure of 7 mm, picking occurred. This dough was cut out with a 50πιιηΦ punch and placed on a display board.
(4)上火 190°C、下火 185°C、 9分更に 100°C、 10分焼成した。  (4) Upper fire 190 ° C, lower fire 185 ° C, 9 minutes, then 100 ° C, 10 minutes.
焼成品は嚙み出しが硬く崩れ難い保形性を有していた力、浮きが悪く内相が詰ん でポソポソした硬い食感で、口中でのほぐれ感、口溶け感も悪い油っぽいパイとなつ た。  The baked product has an oily pie that has a strong shape that is hard to collapse and has a shape retaining property that is hard to break, a hard texture that is clogged with a clogged inner phase, a loose feeling in the mouth, and a poor mouth melting feeling. Natsu.
[0038] (パイ焼成品保形性強度試験） 実施例;!〜 4、比較例 1〜2について、焼成品を 90πιιηΦの亀甲容器（スチロール製 円筒容器）に入れ、振とう培養機 (マルチシェーカー MMS,東京理化器機製）に掛 け、 215rpmで 1分攪拌しパイ焼成品の破損状態を観察した。実施例 1 , 2は破損が 非常に少なく保形性が特に良好、実施例 3, 4,比較例 1は少し破損はあるが問題に はならない範囲であった。比較例 2は破損がひどく商品的価値が損なわれた状態で あった。 [0038] (Pie-baked product shape retention strength test) Examples:! ~ 4 and Comparative Examples 1-2, put the baked product into a 90πιιηΦ turtle shell container (a cylindrical container made of styrene), hang on a shaker (Multi-shaker MMS, manufactured by Tokyo Rika Co., Ltd.), and at 215 rpm After stirring for 1 minute, the pie-baked product was observed for damage. Examples 1 and 2 had very little damage and particularly good shape retention, and Examples 3, 4 and Comparative Example 1 were in a range where there was some damage but no problem. In Comparative Example 2, the damage was severe and the commercial value was impaired.
[0039] (焼成品の官能評価）  [0039] (Sensory evaluation of fired product)
食感，ヮキシー感，オイリー感，ホダレ感， 口溶け感について評価を行った。  Evaluation was made on the texture, sensation, oily feeling, dripping feeling, and mouth melting feeling.
(実施例；!〜 4)  (Example:! ~ 4)
食感 (ホダレ感）および、口溶け '喉越し感は、良好であった。但し、実施例 3は実 施例 2と比較するとやや劣るものであった。ヮキシー感 'オイリー感については、いず れも特に感じられず良好であった。  The texture (smoothness) and the mouth melted were good. However, Example 3 was slightly inferior to Example 2.ヮ Feeling of 'Oily's feeling was good without any particular feeling.
(比較例;!〜 3)  (Comparative example;! ~ 3)
比較例 1〜2は食感，ヮキシー感，オイリー感，ホダレ感， 口溶け感の面で問題が あり、比較例 1は保形性の面では問題な力 た力 トランス酸量が 12%を占めた。比 較例 3は硬すぎ可塑性油脂としての展延性に欠け使用不能であった。 実施例;!〜 4 及び比較例 1〜3の結果を表 3に纏めた。◎:特に良好、〇：良好、△:やや劣る、 X： 劣る  Comparative Examples 1 and 2 have problems in terms of texture, wrinkle feeling, oily feeling, dripping feeling, and mouth melting feeling, and Comparative Example 1 has a powerful force that is problematic in terms of shape retention. It was. Comparative Example 3 was too hard to use as a plastic oil and fat, and was unusable. The results of Examples;! To 4 and Comparative Examples 1 to 3 are summarized in Table 3. ◎: Particularly good, ○: Good, △: Slightly inferior, X: Inferior
[0040] [表 3] [0040] [Table 3]
【表 3】 [Table 3]
焼成品の官能評価 Sensory evaluation of fired products
実施例 1 実施例 2 実施例 3 実施例 4 保形性 ◎ ◎ 〇 〇 食感 （ホダレ感） 〇 〇 Δ 〇 ヮキシ一感*オイリ- -感 〇 〇 〇 〇 口溶け ·喉越し感 〇 〇 Δ 〇 卜ランス酸量 (%) 0 0 0 0 比較例 1 比較例 2 比較例 3  Example 1 Example 2 Example 3 Example 4 Shape retention ◎ ◎ ○ ○ Texture (smooth feeling) 〇 △ Δ 〇 Sense of sensation * Oily-sensation 〇 〇 〇 〇 Melting in mouth ・ Feeling over the throat 〇 △ Δ 〇卜 Lance acid amount (%) 0 0 0 0 Comparative Example 1 Comparative Example 2 Comparative Example 3
保形性 〇 X 一 Shape retention ○ X
食感 （ホダレ感） X X 一 Texture (smoothness) X X
ヮキシー感 'オイリ ー感 X X ― ヮ Sense of feeling 'oily feeling X X ―
ロ溶け ·喉越し感 X X 一 Lo melting · Feeling over the throat X X
トランス酸量 （％) 1 2 0 0 Trans acid amount (%) 1 2 0 0

Claims

請求の範囲 The scope of the claims
[1] ラウリン酸主体の硬質油脂を 10〜50重量％含有し、油相の SFCが 10°Cで 50以上、 35°Cで 10以下であることを特徴とする層状小麦粉膨化食品用可塑性油中水型乳化 物。  [1] A layered flour-powdered plastic oil characterized by containing 10 to 50% by weight of hard oil and fat mainly composed of lauric acid, and having an SFC in the oil phase of 50 or more at 10 ° C and 10 or less at 35 ° C Water-in-water emulsion.
[2] トランス酸を実質的に含有しない請求項 1記載の層状小麦粉膨化食品用可塑性油 中水型乳化物。  [2] The water-in-oil emulsion of a plastic oil for layered wheat flour expanded food according to claim 1, which is substantially free of trans acid.
[3] 酸化澱粉を;!〜 10重量％含有する請求項 1記載の可塑性油中水型乳化物。  [3] The plastic water-in-oil emulsion according to claim 1, comprising oxidized starch;
[4] 1個あたりの容積を 15〜； 1500ccに成形した請求項 1〜3記載の可塑性油中水型乳 化物と小麦粉とを混合攪拌することを特徴とする層状小麦粉膨化食品用生地の製造 方法。 [4] Production of layered flour-expanded food dough characterized by mixing and stirring water-in-plastic oil-in-oil emulsions according to claims 1 to 3 molded into a volume of 15 to 1500 cc. Method.
[5] 請求項 4記載の層状小麦粉膨化食品用生地を焼成して得られる層状小麦粉膨化食  [5] Layered flour-expanded food obtained by baking the layered flour-expanded food dough according to claim 4
P P
P o  P o
PCT/JP2007/066643 2006-09-06 2007-08-28 Plastic water-in-oil emulsion for layered wheat flour puffed food WO2008029672A1 (en)

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CN2007800328334A CN101511200B (en) 2006-09-06 2007-08-28 Plastic water-in-oil emulsion for layered wheat flour puffed food
JP2008533110A JP5507842B2 (en) 2006-09-06 2007-08-28 Layered wheat flour puffed water-in-plastic emulsion for food

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CN101511200A (en) 2009-08-19

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