JP2018166414A - Roll-in water-in-oil-type emulsion composition - Google Patents

Abstract

To provide a roll-in water-in-oil-type emulsion composition capable of providing layered swelling wheat flour foods good in mouth melting even after 1 to 5 days passed after manufacturing, and having texture with good bite and good crispiness and texture with juicy feeling, and the layered swelling wheat flour foods using the roll-in water-in-oil-type emulsion composition.SOLUTION: A layered swelling wheat flour foods is obtained by using a roll-in water-in-oil-type emulsion composition consisting of an oil phase with solid fat index (SFC) at 10°C of 35 to 60%, SFC at 35°C of 7% or less of 60 to 95 wt.% and a water phase containing a specified amount of a specific thickener of 5 to 40 wt.%.SELECTED DRAWING: None

Description

  The present invention relates to a roll-in oil-in-water emulsified composition, and more particularly, to a roll-in oil-in-water emulsified composition for layered puffed flour foods that have good cracks.

The spread of open fresh bakery and in-store bakery has made it easier for consumers to obtain freshly baked bread. As a result, the original taste of bread has been widely recognized, and there is an increasing demand for bread that is comparable to freshly baked bread at wholesale and convenience stores.

Layered puffed flour foods such as Danish, croissant, pie, etc. are formed after layering the flour dough and roll-in oil and fat, folding and rolling to form a laminated structure with the oil layer and flour dough layer, and in Danish and croissant Thereafter, a proof process is obtained and fired. The characteristics of such layered puffed flour foods are crispness and good mouthfeel after baking, and a crisp and flaky texture. In particular, Danish and croissants have recently been well-received for their crispy, crisp texture and juicy texture. However, there is a problem that the texture peculiar to the layered puffed flour food immediately after baking is impaired with the passage of time, and wholesale and convenience stores that are sold for a period of about 1 to 5 days from manufacture. The layered puffed flour foods had a tendency to feel prickly and feel uncomfortable, to be too hard to eat, and to be too crisp and crisp.

Various improvement methods have been developed in order to improve the above-described deterioration of the texture that is characteristic over time. Patent Document 1 discloses a roll-in containing 0.9 to 5% by weight of a monoglyceride having a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid and 0.2 to 2% by weight of an organic acid and / or an organic acid salt. With respect to the water-in-oil emulsion composition, the use of the water-in-oil emulsion composition suppresses quality deterioration over time, and in particular, the soft feeling and moist feeling are maintained even after the lapse of days after firing. A layered puffed flour food is obtained.

Patent Document 2 relates to a method for improving the texture of pastries, characterized by adding a water-soluble soybean polysaccharide. According to this method, pastries such as pies, croissants, Danish, etc. can be given a crisp and crispy flaky and peculiar texture.

Patent Document 3 is an invention that focuses on fats and oils in a roll-in-water-in-water emulsion composition, and the X3 content and PPP content in the constituent triglyceride composition of the oil phase, and the weight ratio of stearic acid / palmitic acid in the constituent fatty acids. , Lauric acid and trans acid content each satisfying specific conditions, roll-in water-in-oil emulsified composition (provided that X: saturated fatty acid having 4 to 24 carbon atoms, P: palmitic acid) X3 is a tri-saturated fatty acid glyceride and PPP is tripalmitin.) The water-in-oil type emulsion composition has a good spreadability at low temperature while being a formulation substantially free of trans acid, and in the layered expanded flour food using the water-in-oil type emulsion composition, A clean layer is formed, and a good mouthfeel and juicy texture can be expressed.

JP 2015-213454 A JP 2014-117217 A JP 2016-211941 A

Patent Documents 1 to 3 are all effective improvement methods that have an effect of preventing deterioration of the texture of layered puffed flour food over time, but are insufficient for the need for a crisp texture with recent cracks. Although it has an effect and the methods of Patent Documents 1 and 3 have a good mouthfeel and a succulent texture, they have slightly weak spots and crispness. In the method of Patent Document 2, the succulent texture is slightly poor, the crispness is good, but the crack is weak.

The object of the present invention is to make it possible to obtain a layered swollen flour food product that has a good mouthfeel and has a crisp and crisp texture and a juicy texture even after 1 to 5 days have passed since manufacture. The object is to provide a roll-in water-in-oil emulsion composition.

As a result of intensive studies to achieve the above-mentioned problems, the present inventors use a roll-in water-in-oil emulsion composition containing a specific fat and oil in the oil phase and a specific thickener in the water phase. By the above, it was found that the above-mentioned layered puffed flour food was obtained, and the present invention was completed.

That is, the present invention
(1) Solid fat index (SFC) at 10 ° C. of 35 to 60%, oil phase of 60 to 95% by weight of SFC at 35 ° C. of 7% or less, gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, A water-in-oil emulsion composition comprising 5 to 40% by weight of an aqueous phase containing 0.01 to 0.2% by weight of a thickener that is one or more selected from guar gum and tara gum, A water-in-oil-in-water emulsion composition for layered swollen flour foods having a crispy and crisp texture, wherein the aqueous phase has a viscosity at 60 ° C of 15 to 500 Mpa · s.
(2) The roll-in-water-in-water emulsion composition according to (1), wherein the oil phase contains the following fats and oils A, fats and oils B, and fats and oils C.
Fat and oil A has a SUS / SSU weight ratio of 0.4 to 0.8, a SSS content of 4 to 20% by weight and a S2U content of 50 to 80% by weight in the constituent triglyceride composition. The fractionated fat / oil B having a weight ratio of acid / palmitic acid of 0.1 to 0.4, from which the high melting point portion of the transesterified oil has been removed, is a liquid vegetable oil / fat C and fat containing lauric acid (however, S: saturated fatty acid having 14 to 24 carbon atoms, U: unsaturated fatty acid having 14 to 24 carbon atoms)
(3) The oil-in-water emulsified composition in roll-in oil according to (2), wherein the oil phase contains 7 to 45% by weight of fat and oil A, 10 to 50% by weight of fat and oil B and 10 to 75% by weight of fat and oil C. .
(4) After the fat and oil A is blended with palm oil and / or palm fractionated oil and fat containing 25% by weight or more of stearic acid in the constituent fatty acid and transesterified, the high melting point portion and the low melting point portion The water-in-oil-in-water emulsion composition according to (2) or (3), which is a removed middle melting point fraction.
(5) A layered swollen flour food having a crispy and crisp texture using the roll-in water-in-oil emulsion composition described in any one of (1) to (4).
(6) A water-in-oil emulsion composition comprising 60 to 95% by weight of an oil phase and 5 to 40% by weight of an aqueous phase. Gellan gum and carrageenan so that the viscosity of the aqueous phase at 60 ° C. is 15 to 500 MPa · s. , Characterized in that 0.01 to 0.2% by weight of a thickener that is one or more selected from psyllium seed gum, xanthan gum, locust bean gum, guar gum, and tara gum is added to the aqueous phase, (1) The manufacturing method of the water-in-water type emulsion composition in any one of (4).
It is about.

According to the present invention, the spreadability at a low temperature at the time of roll-in is good, and after 1 to 5 days from the production, the mouth has a good mouthfeel, and it has a crispy texture and a crisp texture. A roll-in-water-in-water emulsion composition for layered puffed flour foods having a good crispy texture that makes it possible to obtain a layered puffed wheat food product can be obtained.

The roll-in water-in-oil emulsion composition of the present invention is an oil and fat composition that can be used for roll-in of layered expanded flour foods such as croissants and Danish, and is usually a water-in-oil emulsion. And although the shape is often sheet-like, a block-like oil and fat composition may be used.
The oil phase referred to in the present invention is a state in which the oil and fat and components that dissolve in the oil and fat in the roll-in water-in-oil emulsion composition are mixed, and the water-in-oil emulsion composition is heated to dissolve and emulsified. When it is destroyed, it is separated and recognized as a part mainly composed of fats and oils.

Hereinafter, the water-in-oil emulsion composition of the present invention will be described in detail.
The emulsification of the present invention is a water-in-oil type emulsification and may be either a water-in-oil type or an oil-in-water type.

The low temperature as used in the field of this invention means 10 degrees C or less, More preferably, 5 degrees C or less. Generally, a roll-in-water-in-water emulsion composition is tempered to 10 to 20 ° C., then folded (spread), and cooled by a retarding process. At this time, the temperature of the dough is 5 ° C. or less, but it is necessary to further spread and mold. Therefore, this low temperature spreadability is very important for forming a clean layer in the baked layered expanded flour food.

The content of the oil phase in the water-in-oil emulsion composition of the present invention is preferably 60 to 95% by weight, more preferably 70 to 90% by weight. When the content of the oil phase is less than 60% by weight, the mouthfeel and juicy texture of the layered expanded flour food baked using the roll-in water-in-oil emulsion composition tends to decrease. On the other hand, when it exceeds 95% by weight, the aqueous phase is decreased, and the structure of the roll-in-water-in-water emulsion composition may become hard.

The oil phase of the water-in-oil emulsion composition of the present invention preferably has an SFC (solid fat content) at 10 ° C. of 35 to 60%, more preferably 37 to 58%, still more preferably. 39-56%. If the SFC at 10 ° C. exceeds 60%, the roll-in-water-in-oil emulsion composition may become too hard and the spreadability may be poor. In addition, the inner layer of the fired product may become non-uniform due to cracking during the roll-in operation. On the other hand, if it becomes less than 35%, the roll-in water-in-water emulsion composition is too soft, and it becomes familiar with the fabric during the roll-in operation or oil and fat oozes out, so that the fabric during the spreading operation is stabilized. Without affecting the float of the fired product.

The oil phase of the water-in-roll-in-oil emulsion composition of the present invention has an SFC at 35 ° C. of preferably 7% or less, more preferably 6% or less, and even more preferably 5% or less. If the SFC at 35 ° C exceeds 7%, the resulting roll-in-oil-in-water emulsion composition and the baked product may be deteriorated, which is not preferable.

Here, SFC, which represents the solid fat index of fats and oils, was placed at 60 ° C. for 60 minutes in accordance with AOCS Official Method 5th edition Cd16-81, then moved to 0 ° C. for 60 minutes, then moved to each measurement temperature for 30 minutes. It was measured later.

In this invention, what contains the mixed fats and oils of the following fats and oils A, fats and oils B, and fats and oils C can be used as an oil phase which satisfy | fills said SFC.

In the oil and fat A in the present invention, the weight ratio of SUS / SSU in the constituent triglyceride composition is preferably 0.4 to 0.8, more preferably 0.5 to 0.6. When the weight ratio of SUS / SSU in the constituent triglyceride composition exceeds 0.8, the structure of the resulting roll-in emulsified oil and fat composition becomes brittle, and the spreadability may be deteriorated. On the other hand, if it is less than 0.4, preparation is difficult only by transesterification of fats and oils and general fractionation. For example, a concentration step using a column is required. S represents a saturated fatty acid having 14 to 24 carbon atoms, and U represents an unsaturated fatty acid having 14 to 24 carbon atoms. Therefore, SUS is a glyceride in which S is a residue of 2 and U is a residue, U is a 1,3-saturated-2-unsaturated glyceride in which it is bound to the β-position. Represents a 1,2-saturated-3-unsaturated glyceride in which 2 residues and 1 U are bonded to each other, and U is bonded to the α-position.

  In the fat A of the present invention, the content of SSS in the constituent triglyceride composition is preferably 4 to 20% by weight, more preferably 5 to 19% by weight, and further preferably 7 to 13% by weight. If the SSS in the constituent triglyceride composition is less than 4% by weight, the roll-in emulsified oil / fat composition becomes too soft and is kneaded into the dough, or the heat resistance is insufficient with a proofer. A clean layer may not be formed. On the other hand, if it exceeds 20% by weight, the melting point of the roll-in-water-in-oil emulsion composition is increased and the mouthfeel is impaired, so that the baked product may not have a juicy texture. That is, when the content of SSS is in the above-described range, the structure and spreadability of the obtained roll-in oil-in-water emulsion composition become better, and the roll-in oil-in-water emulsion composition is used. The fired product has a clean layer and a juicy texture. In addition, although SSS shows a trisaturated glyceride, the three fatty acid acid residues constituting SSS may be the same or different.

  In the fat A of the present invention, the content of S2U in the constituent triglyceride composition is preferably 50 to 80% by weight, more preferably 55 to 80% by weight, and still more preferably 65 to 75% by weight. When the S2U in the constituent triglyceride composition is less than 50% by weight, the resulting roll-in-oil-in-water emulsion composition becomes too soft and may be kneaded into the dough, or the heat resistance may be insufficient due to the proofing. As a result, a clean layer may not be formed. On the other hand, if it exceeds 80% by weight, the structure becomes hard, particularly at low temperatures, and sufficient spreadability may not be obtained. S2U is a glyceride in which S is 2 residues and U is 1 residue, U is SUS (1,3-saturated-2-unsaturated glyceride) and U is Includes both SSU (1,2-saturated-3-unsaturated glycerides) linked to the α-position.

In the fat A of the present invention, the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is preferably 0.1 to 0.4, and more preferably 0.15 to 0.35. If the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is less than 0.1, the structure of the roll-in water-in-water emulsion composition becomes too soft and may be kneaded into the dough, or it may have heat resistance due to the proofing. In some cases, it may be impossible to form a clean layer on the fired product. On the other hand, if it exceeds 0.4, the melting point of the roll-in-water-in-water emulsion composition increases, and the mouthfeel of the baked product is impaired, so that a juicy texture may not be obtained. That is, when the weight ratio of stearic acid / palmitic acid in the constituent fatty acid composition is within the above-described range, the structure and spreadability of the obtained roll-in oil-in-water emulsion composition are improved, and the roll-in oil A baked product using the water-in-water emulsified composition has a clean layer and can have a juicy texture.
Further, the saturated fatty acid constituting the fat A of the present invention is substantially composed of stearic acid and palmitic acid, and the total content of stearic acid and palmitic acid among the saturated fatty acids is 90% by weight or more. Preferably, it is 95 weight% or more. Furthermore, the fat A of the present invention preferably has a lauric acid content of less than 5% by weight, more preferably less than 3% by weight, in the constituent fatty acid composition.
Here, the constituent fatty acid composition including the trans acid content in the fat was measured according to AOCS Ce1f-96.

  Specifically, the fat / oil A of the present invention is obtained by blending oil / fat containing 25% by weight or more of stearic acid with palm oil and / or palm fractionated oil, and transesterifying, and then removing the high melting point portion. A fraction is preferable, and a medium melting point fraction from which a high melting point and a low melting point are removed is more preferable. Here, the palm fractionated oil is an oil and fat obtained by fractionating palm oil as a raw material, and examples thereof include palm stearin, palm hard stearin, palm olein, palm super olein, and a palm middle melting point fraction.

The high melting point part in the present invention is a crystal part obtained by fractionating transesterified oil, and is a component having an SSS content of 21 wt% or more and an iodine value of 15 or less in the constituent triglyceride composition. On the other hand, the low melting point part is a liquid part obtained by fractionating the transesterified oil, and is a component having an SSS content of 3% by weight or less in the constituent triglyceride composition.
Here, the melting point and iodine value in the present invention are measured in accordance with the standard oil analysis method 2.2.4.2-1996 melting point (increased melting point) and 2.3.4 iodine value established by the Japan Oil Chemists' Society.

In the present invention, the fat or oil containing stearic acid in the constituent fatty acid in an amount of about 25% by weight is not particularly limited. For example, palm extremely hardened oil, palm hardened oil extremely hardened oil, soybean extremely hardened oil Rapeseed extremely hardened oil, Hyelsin rapeseed oil extremely hardened oil, and the like. Moreover, the high melting point part and / or the low melting point part which generate | occur | produce in the process of producing StOSt lipid can also be utilized. Further, a fractional low melting point portion mainly composed of StOO such as shea fat and monkey fat can be used as well. St represents stearic acid and O represents oleic acid.
Such fats and oils containing stearic acid and palmitic acid are obtained by mixing fat and palm oil and / or palm fractionated oil containing stearic acid in a high concentration in the constituent fatty acid. be able to.

  There is no restriction | limiting in particular in the method of transesterification, For example, the method of making it react with 1 type fats and oils or 2 or more types of mixed fats and oils using alkali catalysts, such as sodium methoxide, or enzymes, such as lipase, as a catalyst is mentioned. The transesterification may be regiospecific transesterification or random transesterification, but random transesterification is preferred.

  The fat / oil A of the present invention is a fraction obtained by removing the high melting point portion of the random transesterified fat / oil obtained in this manner by a fractionation method such as solvent fractionation and non-solvent fractionation, more preferably a high melting point portion and a low melting point. It can be obtained as a medium melting point fraction from which parts have been removed. In this case, by adjusting the fractionation yield according to the composition of the fats and oils before fractionation, those skilled in the art have a weight ratio of SUS / SSU in the constituent triglyceride composition of 0.4 to 0.8, SSS content. Is easy to obtain a fraction having a weight ratio of stearic acid / palmitic acid in the constituent fatty acid of 0.1 to 0.4. it can.

The fats and oils B in the present invention are liquid vegetable oils and are edible oils that are liquid at normal temperature (20 ° C.). Specific examples include fractionated oils of corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil and palm oil, and more preferred are corn oil, cottonseed oil, soybean oil, rapeseed oil. , Rice oil, sunflower oil and safflower oil, more preferably soybean oil and rapeseed oil.

The fats and oils C in the present invention can include fats and oils containing lauric acid in the constituent fatty acids, such as palm kernel oil, palm oil, and fractionated oils thereof. More preferably, an oil or fat obtained by transesterifying a mixed fat or oil containing lauric fat or oil, for example, a transesterification obtained by transesterifying a mixed fat or oil containing 30 to 70 wt% of a lauric fat or oil and 70 to 30 wt% of a palm fat or oil. Fats and oils and / or milk fats can be mentioned. Here, the lauric fats and oils are those having a lauric acid content of 30% by weight or more in the constituent fatty acids of the fats and oils, such as palm kernel oil, coconut oil, and fractionated oils thereof. Moreover, palm oil fat contains the palm fractionation oil by which palm oil and palm oil are fractionated into a raw material.

The milk fat in the present invention may be blended with milk fat itself, or may be blended with dairy products such as butter and milk. Moreover, you may use the extreme hardening of milk fat, the fractionated milk fat high melting point part which fractionated milk fat, and the fractionated milk fat low melting point part. Here, when the milk fat is 30% by weight or more in the oil phase, not only the cost becomes high, but also it becomes hard at a low temperature and sufficient spreadability may not be obtained.

The oil phase of the water-in-oil emulsion composition of the present invention preferably contains 7 to 45% by weight of fat A, 10 to 50% by weight of fat B and 10 to 75% by weight of fat C, and more. Preferably, the fats and oils A are 10 to 40% by weight, the fats and oils B are 15 to 45% by weight, and the fats and oils C are 15 to 70% by weight. When the content of fats and oils A, fats and oils B and fats and oils C in the oil phase is within the above-described ranges, the structure and spreadability of the obtained roll-in-oil-in-water emulsion composition are improved, and the roll-in oil A beautiful layer can be formed on the fired product using the water-in-water emulsified composition, and a juicy texture can be obtained.

Furthermore, in the roll-in-water-in-oil emulsion composition of the present invention, the oil phase may contain other fats and oils other than the fats and oils A, fats and oils C and fats and oils C as long as the object of the present invention is not impaired. The amount of other fats and oils in the oil phase is preferably 40% by weight or less, more preferably 35% by weight or less, and still more preferably 30% by weight or less. Lard, hydrogenated oil, extremely hardened oil, fractionated high melting point Examples include high melting point oils and fats such as fractions.

The water phase content in the roll-in-oil-in-water emulsion composition of the present invention is 5 to 40% by weight, and gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, guar gum in the aqueous phase as essential components. One or two or more thickeners selected from tara gum contain 0.01 to 0.2% by weight, more preferably 0.03 to 0.15% by weight. By containing an appropriate amount of the thickener, the layered puffed flour food baked using the roll-in-water-in-oil emulsified composition has cracks and crispness without adversely affecting mouthfeel and texture. A good texture can be imparted.

The thickener is one or more selected from gellan gum, carrageenan, psyllium seed gum, xanthan gum, locust bean gum, guar gum, and tara gum, which are so-called medium to high viscosity thickeners. Preferably it is one or more selected from high viscosity type thickeners such as gellan gum, carrageenan and psyllium seed gum. Examples of gellan gum include native gellan gum and deacetylated gellan gum, with native type being more preferred.

In the water-in-oil emulsion composition of the present invention, the viscosity at 60 ° C. of the aqueous phase containing the thickener needs to be 15 to 500 Mpa · s, more preferably 30 to 300 Mpa · s. . By adding 0.01 to 0.2% by weight, preferably 0.03 to 0.15% by weight of the thickening agent, an aqueous phase having the above viscosity can be obtained. When the viscosity at 60 ° C. of the aqueous phase exceeds 500 Mpa · s, the emulsified state of the preparation liquid tends to be poor, and there is a tendency to become a roll-in-water-in-water emulsion composition without stiffness. On the contrary, if it is less than 15 Mpa · s, there is a crack of the layered expanded flour food baked using the roll-in water-in-oil emulsified composition, the crisp texture is lowered, and the crack tends to be weakened. .

An emulsifier may be added to the roll-in-water-in-oil emulsion composition of the present invention as necessary. As emulsifiers, lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid monoglyceride Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, and stearoyl sodium lactate.

In the water-in-oil-in-water emulsion composition of the present invention, in addition to the above-mentioned raw materials and additives, oil-soluble components such as pigments, antioxidants, and fragrances, salt, saccharides, powdered milk, fermented milk, and the like as desired. Water soluble components can be used.

As a method for preparing the roll-in-water-in-oil emulsion composition of the present invention, a general method as exemplified below can be adopted. In the set compounding, fats and oils and components that dissolve in fats and oils, such as oil-soluble emulsifiers, are dissolved in fats and oils to form an oil phase. The oil phase is in a state where the fats and oils are completely dissolved. This depends on the melting point of the oil and fat and is generally 55 to 75 ° C. On the other hand, in the set formulation, water and components that dissolve in water, such as thickeners, salt, and water-soluble flavor materials, are added to water and mixed to form an aqueous phase. In addition, in the case of using liquid sugar such as when liquid sugar is used, a water-soluble component is dissolved or mixed in the liquid sugar.

After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a “preparation solution” that is substantially emulsified in the water-in-oil type. At this time, if the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed. Therefore, it is necessary to sufficiently stir and maintain a sufficient temperature.

The prepared liquid is fed by a pump and appropriately passed through a sterilizer, and then supplied to a water-in-oil emulsified oil / fat composition manufacturing apparatus. Immediately before being supplied to the apparatus for producing a water-in-oil emulsion composition, the preparation solution needs to be in a dissolved state and at 40 to 80 ° C, more preferably at 50 to 70 ° C, and even more preferably. 55-65 ° C.

Various apparatuses having a cooling function can be used as the apparatus for producing the roll-in-water-in-oil emulsion composition of the present invention. Specifically, an apparatus equipped with a scraping quenching mixer such as a combinator, a perfector, and a bottor can be given. By these apparatuses, as an example, the preparation liquid is cooled to 3 to 20 ° C. at the outlet of the cooling device at a rate of 1 to 8 ° C./second. If the cooling rate is too slow, granular crystals may be easily generated, and if the cooling rate is too fast, a larger amount of cooling energy may be required unnecessarily.

The water-in-oil-in-water emulsified composition exiting the cooling device is introduced into a pause pipe and molded into a sheet or block by a molding machine provided at the exit of the pause pipe. The size of the roll-in-water-in-oil emulsion composition thus obtained can be appropriately set depending on the shape of the molding machine. After molding, the product is refrigerated through processes such as packaging and filling, and is aged as necessary. In some cases, refrigeration for at least 24 to 48 hours or temperature controlled storage at 15 to 20 ° C. may be required to obtain a target tissue.

  The layered puffed flour food having a crispy texture and a crisp texture according to the present invention is obtained by thinly extending a flour dough that can be kneaded by adding water, salt, etc. using flour as a main ingredient. A layered puffed flour with a crisp texture, roll-in water-in-oil emulsified composition for foods is placed, folded, and thinned again to make a layered dough, which is obtained by fermentation, shaping, and baking as necessary I can do it. Specific examples of the layered puffed flour food obtained in this way include Danish, croissant, pie, etc. Especially in Danish, croissant, the mouthfeel is good even after the lapse of 1 to 5 days after production, and there is also a crack. A crisp and succulent texture can be obtained.

Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.

(Oil A)
A compounded oil consisting of 60% by weight of palm oil (iodine value 52), 20% by weight of palm stearin (iodine value 31) and 20% by weight of palm extremely hardened oil (iodine value 1 or less) is transesterified with sodium methylate, Furthermore, the middle melting point fraction which removed the high melting point part and the low melting point part by acetone fractionation was obtained, and it was set as fats and oils A. The obtained middle melting point fraction A had a PPP content in the constituent triglyceride composition of 5% by weight, an S2U content of 75% by weight and a weight ratio of SUS / SSU of 0.5, and the weight of stearic acid / palmitic acid. The ratio was 0.3.

As the fats and oils B, refined rapeseed oil (“Salad oil for confectionery” manufactured by Fuji Oil Co., Ltd.), which is a liquid vegetable fat and oil, was used.

(Oil C-1)
After mixing 50 parts by weight of palm kernel fractionation low melting point, which is lauric oil and fat, and 50 parts by weight of palm oil, sodium methylate is added to the mixed oil as a catalyst, and the mixture is stirred for 40 minutes at 80 ° C. under a vacuum of 20 Torr. After performing the exchange reaction, it was washed with water, dehydrated, and subjected to a normal purification step to obtain a transesterified fat / oil C-1. The rising melting point of C-1 was 34.7 ° C.
(Oil C-2)
Milk fat was used as fat C-2.
(Oil C-3)
After mixing 50 parts of rapeseed oil, 40 parts of palm kernel oil, and 10 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme curing using nickel as a catalyst, purification Thus, an extremely hardened transesterified oil C-3 was obtained. The rising melting point of C-3 was 52.6 ° C.
(Oil C-4)
As fats and oils C-4, a palm core fractionation high melting point part was used. The rising melting point of C-3 was 32.2 ° C.
(Oil D)
After mixing 66 parts of palm stearin (iodine number 31) and 34 parts of palm oil (iodine number 52), after performing non-selective transesterification under the same conditions as the high melting point part 1 using sodium methylate as a catalyst, washing with water and dehydration And purified to obtain a transesterified oil D. The rising melting point of D was 46.3 ° C.

Examples 1-3, Comparative Examples 1-3
As an oil phase, 82.2 parts by weight of fats and oils, 0.4 parts by weight of saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.), 0.1 parts by weight of soybean lecithin ("SLP paste" manufactured by Sakai Oil Co., Ltd.), water Using 16.5 parts by weight of water as a phase, 1.3 parts by weight of sodium chloride and 0.033 parts by weight of gellan gum, according to the method for preparing a roll-in-water-in-water emulsion composition described below, A composition was prepared.
(Method for preparing roll-in-water-in-water emulsion composition)
1. Oils and fats and emulsifiers dissolved in the oils and fats were melted and mixed to form an oil phase.
2. Water and components dissolved in water were mixed to form an aqueous phase.
3. While stirring the oil phase at 55 to 70 ° C., the aqueous phase was added and substantially emulsified.
4). A sheet-like roll-in-water-in-oil emulsion composition was obtained through a scraping-type quenching blender “combinator”, a rest pipe, and a molding machine.
It was stored in a refrigerator at 5.3 to 7 ° C.

・単位は重量％である。
・ラードは、精製ラードを使用した。
・ここで、油相とは油脂配合に乳化剤を加えたものである。 A roll-in-water-in-water emulsified composition was prepared according to the fat and oil blends of Examples 1 to 3 and Comparative Examples 1 to 3 shown in Table 1. In Example 2, the viscosity of the aqueous phase at 60 ° C. was 100 Mpa · s.
Table 1

-Unit is% by weight.
-The lard used refined lard.
-Here, an oil phase is what added an emulsifier to fats and oils mixing.

・単位は重量部である。
・練り込み用油脂としては、不二製油株式会社製「メサージュ５００」を使用した。 Using the various water-in-oil emulsion compositions prepared, the croissants were baked by the “Croissant Preparation Test Method”.
Table 2

-The unit is parts by weight.
-“Message 500” manufactured by Fuji Oil Co., Ltd. was used as the fat for kneading.

(Croissant preparation test method)
The wheat flour dough materials listed in Table 2 above were kneaded and fermented in a chamber at 29 ° C and 70% humidity for 60 minutes, and then retarded for 60 minutes with a freezer at -18 ° C. Next, the water-in-oil-in-water emulsified compositions of Examples 1 to 3 and Comparative Examples 1 to 3 (temperature control at 10 ° C.) were folded, and then folded in three on the reverse sheeter, followed by −7 ° C. Take a retarder for 60 minutes with a freezer, fold it once with a reverse sheeter, and then take a retarder for 45 minutes with a freezer at -7 ° C and stretch it to a fabric thickness of 4 mm with a reverse sheeter. After fermenting with a proofer for 60 minutes, the mixture was baked for 14 minutes in an oven at an internal temperature of 200 ° C. to obtain a croissant. This was stored for 24 hours at room temperature, and the fired product was evaluated.

About the obtained roll-in-water-in-oil emulsion composition, the three items of filling suitability at the time of manufacture, the structure state, the workability at the time of roll-in, about the appearance (floating) and the inner layer for the croissant after firing, Evaluation was performed by three skilled workers, and the final result was obtained through discussion. Moreover, the evaluation of mouth opening was sensory-evaluated according to the following evaluation criteria by five panelists. In all evaluation criteria, ◎ and ○ are acceptable, and all evaluation results are summarized in Table 3.

(Evaluation of water-in-oil type emulsion composition in roll-in oil)
Evaluation criteria for filling suitability ◎: The structure at the time of filling has sufficient hardness and stable filling is possible ○: Although the structure at the time of filling is slightly soft, the filling is possible △: The structure at the time of filling is soft Or it is non-uniform, but it can be filled
×: Soft or non-uniform structure when filling, stable filling is difficult Evaluation criteria for texture condition ◎: Soft and smooth even at low temperatures, firmness ○: Although slightly hard at low temperatures, there is no brittleness and smoothness △: Stiff at low temperature, weak stiffness ×: Hard and brittle at low temperature
Evaluation criteria for workability
◎: Stretches very well with the fabric, has no cracks and exhibits good spreadability ○: Stretches with the fabric without cracking and has an acceptable range of stretchability △: Slightly poor elongation, slight cracking Is poor in spreadability ×: poor elongation and cracking

(Evaluation of croissants after firing)
Appearance (floating) and inner layer evaluation criteria The inner layer was evaluated by cutting a croissant.
◎: Floating and a clean inner layer is formed ○: Floating and a beautiful inner layer is formed △: Floating but uneven inner layer ×: Insufficient floating and eyes There are places that are clogged up, and the inner layer is also poor. Evaluation criteria for mouthfeel Evaluation was made by actually eating croissants.
◎: Good mouthfeel and very juicy ○: Good mouthfeel and juicy △: The mouthfeel is within the allowable range, but there is no juicy feeling ×: The mouthfeel is bad and oily There is a sense of nature. Feeling slightly dry and not succulent Evaluation criteria for texture Evaluation was made by actually eating croissants.
A: There is a crack and the crispness is good. ○: There is a slight crack and the crispness is good. △: There is no crack but the crispness is good.

In Table 3, the evaluation result of Examples 1-3 and Comparative Examples 1-3 is shown.
Table 3

As shown in Table 3, Examples 1 to 3 are excellent in filling suitability, structure state, workability at low temperature, appearance of croissant and inner layer of the croissant, and the obtained croissant has good mouthfeel and juicy feeling. In addition, there was a crack and a crisp texture. In Comparative Example 1, although the filling suitability at the time of manufacture, the structure state, the workability at low temperature, the appearance of the croissant, and the inner layer were excellent, the baked product obtained was poor in crispness and poor in juiciness. The comparative example 2 was a result in which the favorable workability | operativity in the structure | tissue state and low temperature of a roll-in-water water-in-oil emulsion composition was inferior. In Comparative Example 3, filling suitability at the time of manufacture, the structure state, and workability at low temperatures are all good, and the appearance and inner layer of the croissant are excellent, but the obtained baked product has poor mouthfeel and a juicy food. The feeling was poor.

Example 4
In place of 0.03 part by weight of gellan gum in Example 2, 0.03 part by weight was prepared in the same manner as in Example 2 to prepare a water-in-oil emulsion composition and croissant. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 20 Mpa · s.

Example 5
A roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2 by replacing 0.033 parts by weight of gellan gum in Example 2 with 0.038 parts by weight. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 200 Mpa · s.

Comparative Example 4
A roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2 by replacing 0.033 parts by weight of gellan gum in Example 2 with 0.005 parts by weight. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 10 Mpa · s.

Comparative Example 5
Instead of 0.033 parts by weight of gellan gum in Example 2, 0.043 parts by weight were prepared in the same manner as in Example 2 to prepare a water-in-oil-in-water emulsion composition and croissant. The mold emulsion composition and croissant were evaluated. The viscosity of the aqueous phase at 60 ° C. was 6000 Mpa · s.

In Table 4, the evaluation result of Examples 4-5 and Comparative Examples 4-5 is shown.
Table 4

As shown in Table 4, in Example 2 and Examples 4 to 5 in which the viscosity at 60 ° C. of the aqueous phase at the time of preparing the roll-in-water-in-water emulsion composition was 20 to 200 Mpa · s, Fillability, texture, workability at low temperature, croissant appearance and inner layer were excellent, and the obtained croissant had a good mouthfeel and juicy feeling, and also had a crispy and crisp texture . In Comparative Example 4 in which the viscosity was 10 Mpa · s, the crispness was good but the texture was free from cracks. In Comparative Example 5 in which the viscosity was 600 Mpa · s, the viscosity of the preparation liquid was high and the emulsification property was poor, and the filling suitability at the time of manufacture, the tissue state, and the workability at low temperatures were slightly poor.

Example 6
In Example 2, 0.033 parts by weight of gellan gum was replaced with 0.15 parts by weight of xanthan gum to prepare a roll-in-water-in-water emulsion composition and croissant in the same manner as in Example 2, and rolls in the same manner as in Example 2. In water-in-oil emulsion compositions and croissants were evaluated. The viscosity of the aqueous phase at 60 ° C. was 250 Mpa · s.

Comparative Example 6
In Example 2, 16.5 parts by weight of water was changed to 14 parts by weight of water and 2.5 parts by weight of water-soluble soybean polysaccharide (trade name: Soya Five-S, manufactured by Fuji Oil Co., Ltd.). By changing the weight part to no addition, a roll-in-water-in-water emulsion composition and a croissant were prepared in the same manner as in Example 2, and a roll-in water-in-oil emulsion composition and a croissant were evaluated as in Example 2. The viscosity of the aqueous phase at 60 ° C. was 150 Mpa · s.

Reference example 1
In Example 2, 16.5 parts by weight of water was changed to 12.5 parts by weight of water and 4 parts by weight of gum arabic, and 0.033 parts by weight of gellan gum was changed to no addition. A water-in-water emulsified composition and croissant were prepared, and the water-in-oil-in-water emulsified composition and croissant were evaluated in the same manner as in Example 2. The viscosity of the aqueous phase at 60 ° C. was 180 Mpa · s.

Table 5 shows the evaluation results of Example 6, Comparative Example 6, and Reference Example 1.
Table 5

As shown in Table 5, in Example 6 in which 0.15% by weight of xanthan gum was added, the filling suitability at the time of manufacture, the structure state, the workability at low temperature, the appearance of the croissant, and the inner layer were excellent, and the obtained croissant was In addition to good mouthfeel and juicy feeling, there was a slight crack and a crisp texture. In Comparative Example 6 in which 2.5% by weight of water-soluble soybean polysaccharide was added, the filling ability at the time of manufacture, the tissue state, the workability at low temperature, the appearance of the croissant and the inner layer were excellent, and the obtained croissant had a good mouth It had a succulent and succulent feeling, but its crispness was good, but it was a texture without cracks. In Reference Example 1 in which 4% by weight of gum arabic was added, a roll-in-water-in-water emulsion composition and croissant similar to Example 6 were obtained. However, the amount added should be set to a relatively high value of 4% by weight. In terms of cost, it was poor in practicality.

According to the present invention, a roll-in that makes it possible to obtain a layered swollen flour food having a good mouthfeel, a crisp texture and a juicy texture even after the lapse of 1 to 5 days after production. A water-in-oil emulsified composition can be provided, and the use of the roll-in water-in-oil emulsified composition provides a layered swollen flour food product that has a crisp and crisp texture and a juicy texture by using the roll-in water-in-oil emulsion composition. It has become possible.

Claims (6)

Solid fat index (SFC) at 10 ° C. of 35 to 60%, oil phase of 60 to 95% by weight of SFC at 35 ° C. of 7% or less, gellan gum, carrageenan, psyllium gum, xanthan gum, locust bean gum, guar gum, tara gum A water-in-oil emulsion composition comprising 5 to 40% by weight of an aqueous phase containing 0.01 to 0.2% by weight of a thickener selected from one or more selected from the above: A roll-in water-in-oil emulsified composition for layered expanded flour foods having a good texture and crispy texture, characterized by having a viscosity at 60 ° C. of 15 to 500 Mpa · s. The roll-in-water-in-water emulsion composition according to claim 1, wherein the oil phase contains fat A, fat B and fat C shown below.
Fat and oil A has a SUS / SSU weight ratio of 0.4 to 0.8, a SSS content of 4 to 20% by weight and a S2U content of 50 to 80% by weight in the constituent triglyceride composition. The fractionated fat / oil B having a weight ratio of acid / palmitic acid of 0.1 to 0.4, from which the high melting point portion of the transesterified oil has been removed, is a liquid vegetable oil / fat C and fat containing lauric acid (however, S: saturated fatty acid having 14 to 24 carbon atoms, U: unsaturated fatty acid having 14 to 24 carbon atoms) The roll-in-water-in-water emulsion composition according to claim 2, wherein the oil phase contains 7 to 45% by weight of fat and oil A, 10 to 50% by weight of fat and oil B, and 10 to 75% by weight of fat and oil C. Oil and fat A is obtained by blending fat and oil containing 25% by weight or more of stearic acid in the constituent fatty acid into palm oil and / or palm fractionated oil, and after transesterification, the high melting point portion and the low melting point portion are removed. The roll-in-water-in-oil emulsion composition according to claim 2 or 3, which is a melting point fraction. A layered swollen flour food product having a crispy and crisp texture using the roll-in-water-in-oil emulsion composition according to any one of claims 1 to 4. In a water-in-oil emulsion composition comprising 60 to 95% by weight of an oil phase and 5 to 40% by weight of an aqueous phase, gellan gum, carrageenan and psyllium seed so that the viscosity of the aqueous phase at 60 ° C. is 15 to 500 Mpa · s. The thickening agent of 0.01 to 0.2% by weight, which is one or more selected from gum, xanthan gum, locust bean gum, guar gum and tara gum, is added to the aqueous phase. The manufacturing method of the water-in-oil type emulsion composition of any one of Claims 4-5.