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WO2006011331A1 - Composition pour émulsion du type eau dans l’huile à incruster - Google Patents

Composition pour émulsion du type eau dans l’huile à incruster Download PDF

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Publication number
WO2006011331A1
WO2006011331A1 PCT/JP2005/011897 JP2005011897W WO2006011331A1 WO 2006011331 A1 WO2006011331 A1 WO 2006011331A1 JP 2005011897 W JP2005011897 W JP 2005011897W WO 2006011331 A1 WO2006011331 A1 WO 2006011331A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
water
roll
weight
butter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2005/011897
Other languages
English (en)
Japanese (ja)
Inventor
Tomoaki Kumatani
Tooru Nakanishi
Hiroko Kawai
Akiko Kazami
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
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 Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP2006528727A priority Critical patent/JP4725517B2/ja
Priority to CN2005800182653A priority patent/CN1964631B/zh
Publication of WO2006011331A1 publication Critical patent/WO2006011331A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads

Definitions

  • the present invention relates to a water-in-oil emulsion composition for roll-in, and more specifically, to a water-in-oil emulsion for roll-in suitable for producing a layered puffed wheat flour food product such as pie or danish pastry.
  • the present invention relates to a composition and a layered puffed wheat flour food product using the composition.
  • Roll-in water-in-oil emulsified yarns used in the manufacture of layered puffed wheat flour foods such as Danish pastries and pies have a physical property that is required for filling and kneading applications. to differ greatly.
  • the roll-in process involves wrapping it in dough chilled around o ° c and stretching it with a sheeter to form a folding layer.
  • the temperature of the dough increases and it softens, so the retard is often used to adjust the dough hardness.
  • extensibility in the low temperature range and firmness are required.
  • Patent Document 1 discloses margarine using a stearin fraction obtained by fractionating butterfat.
  • Patent Document 3 1 to 2 or more types of fats and oils (A) selected from milk fat and milk oil fractionated oil (A) are contained in the oil phase in an amount of 5 to 90% by weight, and the constituent fatty acid at position 2 is H (carbon number 16 The above-mentioned saturated fatty acid) is contained in an amount of 20% by weight or more, and the weight ratio of the fat (A) to the fat (B) is fat (B) Z fat (A) ⁇ 0.2.
  • a plastic oil composition is disclosed.
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2000-166469
  • Patent Document 2 Japanese Patent Laid-Open No. 2002-253117
  • Patent Document 3 Japanese Unexamined Patent Publication No. 2003-3194
  • An object of the present invention is a roll-in water-in-oil emulsion composition for use in the production of layered puffed wheat flour foods such as pies and Danish pastries, comprising butter, fermentation butter, Roll-in that can increase the succulent feeling of milk-derived fat power S, such as butter oil, fermented butter oil, and fractionated butter oil, rather than impairing the succulent feeling with excellent workability and a beautiful inner layer fired product
  • the object is to provide a water-in-oil emulsion composition.
  • the inventors of the present invention can solve the above problems when a specific fat or oil is contained in the oil phase of the water-in-oil composition for roll-in and has a specific rising melting point. As a result, the present invention has been completed.
  • the first of the present invention contains 20 to 40% by weight of fat derived from milk, 20 to 35% by weight of fats and oils that are liquid at 20 ° C, and 25 to 45% by weight of hardened palm oil. It is a water-in-oil emulsion composition.
  • the second is the water-in-oil emulsion composition for roll-in according to the first, wherein stearic acid Z (stearic acid + elaidic acid) ⁇ 0.40 in the fatty acids constituting the hardened palm oil.
  • the third is the water-in-oil emulsion composition for roll-in according to 1 or 2, wherein the rising melting point of the oil phase of the water-in-oil emulsion composition is 28 to 35 ° C.
  • the fourth is the water-in-oil emulsified composition for roll-in according to any one of the first to third, wherein the oil content is 85 to 95% by weight.
  • Fifth is a layered expanded flour food product using the above-mentioned water-in-oil emulsion composition for roll-in.
  • the sense of juiciness with milk-derived fatiness such as butter, fermented butter, butter oil, fermented butter oil, and fractionated butter oil is impaired. It was possible to provide a water-in-oil emulsified composition for roll-in that can be rather enhanced, has excellent workability, and can provide a beautiful inner layer fired product.
  • Oils and fats used in the water-in-oil emulsified composition for roll-in of the present invention include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive Examples include vegetable oils such as oil, kapok oil, sesame oil, evening primrose oil, palm oil, 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 The above oils can be used alone or as a mixed oil In addition, processed oils and fats that have been transesterified are suitable.
  • the roll-in water-in-oil emulsified yarn according to the present invention comprises 20 to 40% by weight of milk-derived fat, 20 to 35% by weight of liquid fat at 20 ° C, and hardened palm oil. It should contain 25-45% by weight.
  • the fats and oils and the content are not satisfied, the succulent feeling of the fat derived from milk in the baked product is impaired, the workability at the time of roll-in is inferior, and it becomes difficult to obtain a baked product having a beautiful inner layer.
  • the water-in-oil emulsion composition for roll-in of the present invention needs to contain a liquid fat at 20 ° C.
  • oils and fats that are liquid at 20 ° C are rapeseed oil, soybean oil, sunflower seed oil, and oils that have an SFC of 5 or less at 20 ° C measured according to AOCS Official Method 5th edition Cdl6-81.
  • the hardened palm oil contained in the water-in-oil emulsion composition for roll-in of the present invention can be obtained by, for example, fractionating palm oil and curing the obtained low melting point fraction.
  • stearic acid Z stearic acid + elaidic acid
  • stearic acid Z is preferably 0.40 or less, and more preferably 0.25 or less.
  • the rising melting point of the oil phase of the water-in-oil emulsion composition for roll-in of the present invention is 28 to 35 ° C, preferably 29 to 33 ° C. If it is less than the lower limit, the water-in-oil type emulsion composition for roll-in is not preferred because the softness of the emulsion is lost and workability deteriorates. When the upper limit is exceeded, it is difficult to obtain a juicy feeling with fat-derived milk power S in the baked product, which is not preferable.
  • the oil content of the water-in-oil emulsion composition for roll-in of the present invention is preferably 85 to 95% by weight. If it is less than the lower limit, it is difficult to obtain the succulent feeling of milk-derived fat. If the upper limit is exceeded, workability at the time of roll-in is impaired, which is preferable! /. [0017]
  • the water-in-oil emulsion composition of the present invention may contain an emulsifier, if necessary.
  • sucrose fatty acid ester sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride, tartaric acid acetate
  • Examples include mixed monoglycerides, citrate monoglycerides, diacetyl ditartaric acid monoglycerides, lactic acid monoglycerides, various organic acid monoglycerides such as malic acid monoglyceride, calcium stearoyl lactate, sodium stearoyl lactate, and lecithin.
  • oil-soluble components such as pigments, antioxidants, and fragrances
  • water-soluble components such as salt, saccharides, powdered milk, and fermented milk may be used as desired. Is possible.
  • the method for producing the water-in-oil emulsified composition for roll-in of the present invention is not particularly limited, but after pre-emulsifying the oil phase and the aqueous phase as usual, a perfector, a bottor, a combinator It can be manufactured by quenching and kneading.
  • the oil phase can be prepared by adding oil-soluble components such as pigments, antioxidants, and fragrances to the melted fats and oils, and dissolving and dispersing them as necessary.
  • the aqueous phase can be prepared by adding water-soluble milk components in water or warm water, and if necessary, adding sodium chloride, sugars, inorganic salts, etc., and dissolving and dispersing them.
  • a flour-containing dough is thinly spread, a water-in-oil emulsified composition for roll-in is placed on the dough, folded and thinned again to make a dough, which is then baked. You can get it from Kotoko.
  • Specific examples of the layered puffed wheat flour food thus obtained include Danish pastry, croissants, pies and the like.
  • Example 2 In Experimental Example 1, 30 parts of butter to 45 parts, 37 parts of hardened palm oil A to 31 parts, 28 parts of soybean oil to 21 parts, 4 parts of water to 2.5 parts, and 1 part of salt to 0.5 parts Example 2 was carried out in the same manner as in Experimental Example 1 except that the water-in-oil emulsion composition for roll-in with good structure in Experimental Example 2 was obtained.
  • the ascending melting point of the oil phase of the resulting water-in-oil emulsified yarn and product was 31 ° C.
  • the milk-derived fat contained in the water-in-oil emulsion composition was 38% by weight.
  • the oil content of the water-in-oil emulsion composition was 90% by weight.
  • Table 1 summarizes the compositions and results of Experimental Examples 1 to 4.
  • the water-in-oil emulsion composition for roll-in of Comparative Experimental Example 6 was prepared in the same manner as in Experimental Example 1, except that A37 parts of the hardened palm oil was replaced with palm oil (rising melting point 38 ° C). Although the structure was poor, the ductility was poor and the result was poor. The rising melting point of the oil phase of the obtained water-in-oil emulsion composition was 33 ° C. Further, the fat derived from milk contained in the water-in-oil type emulsified yarn and the composition was 25% by weight. The oil content of the water-in-oil emulsified yarn and the product was 90% by weight. These are summarized in Table 2.
  • Table 2 summarizes the compositions and results of Comparative Experimental Example 1 to Comparative Experimental Example 6.
  • Example 1 in Table 3 After kneading raw materials other than the water-in-oil emulsion composition for roll-in of Experimental Example 1 and fermenting them in a chamber at 28 ° C and 75% humidity for 60 minutes, Retarded for 60 minutes in an 18 ° C freezer. Fold the water-in-oil type emulsified yarn for roll-in in Example 1 and fold it twice with a reverse sheeter, then take a retard for 60 minutes with a freezer at 7 ° C and fold it with a reverse sheeter. After one run, retarded with a freezer at 7 ° C for 45 minutes.
  • Example 2 to Example 4 and Comparative Example 1 to Comparative Example 5 in Table 3 the same treatment as in Example 1 was performed.
  • Example 2 to Example 4 and Comparative Example 4 to Comparative Example 5 were good in both the workability during the mouth-in and the inner layer of the fired product, but in Comparative Examples 1 and 3, the roll-in was performed. Shrinkage of the dough was observed, and the inner layer of the baked product was fine and defective.
  • Comparative Example 2 cracks were observed during roll-in, and the inner layer of the fired product was uneven and defective.
  • the present invention relates to a water-in-oil emulsion composition for roll-in, and more specifically, to a roll-in water-in-oil emulsion composition suitable for producing layered puffed wheat flour foods such as pies and danish pastries, and
  • the present invention relates to a layered puffed wheat flour food product using the same.

Landscapes

  • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L’invention a pour but de fournir une composition pour émulsion du type eau dans l’huile à incruster qui est utilisée pour produire des aliments à base de blé en couches et soufflés tels que des tourtes et des pâtisseries danoises, qui peut enrichir la texture succulente propre aux graisses provenant du lait telle que le beurre, le beurre fermenté, l’huile de beurre, l’huile de beurre fermentée ou l’huile de beurre fractionnée sans endommager ladite composition, qui est excellentes en terme de propriétés pour la manipulation, et qui peut fournir des produits de boulangerie et de pâtisserie ayant de belles couches intérieures. A savoir, un aliment à base de blé en couches et soufflé préparé en utilisant une composition pour émulsion du type eau dans l’huile à incruster qui contient de 20 à 40 % en poids d’une graisse provenant du lait, de 20 à 35 % en poids d’une graisse se présentant sous la forme d’une huile liquide à 20°C et de 25 à 45 % en poids d’huile de palme durcie, dans laquelle les acides gras constituant l’huile de palme durcie a un rapport de composition acide stéarique/(acide stéarique + acide élaïdique) ≤ 0,40.
PCT/JP2005/011897 2004-07-30 2005-06-29 Composition pour émulsion du type eau dans l’huile à incruster Ceased WO2006011331A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2006528727A JP4725517B2 (ja) 2004-07-30 2005-06-29 ロールイン用油中水型乳化組成物
CN2005800182653A CN1964631B (zh) 2004-07-30 2005-06-29 卷入用油包水型乳化组合物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004222696 2004-07-30
JP2004-222696 2004-07-30

Publications (1)

Publication Number Publication Date
WO2006011331A1 true WO2006011331A1 (fr) 2006-02-02

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Application Number Title Priority Date Filing Date
PCT/JP2005/011897 Ceased WO2006011331A1 (fr) 2004-07-30 2005-06-29 Composition pour émulsion du type eau dans l’huile à incruster

Country Status (3)

Country Link
JP (1) JP4725517B2 (fr)
CN (1) CN1964631B (fr)
WO (1) WO2006011331A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6555451B1 (ja) * 2017-09-14 2019-08-07 不二製油株式会社 ロールイン用油脂組成物
EP3569061A1 (fr) * 2018-05-18 2019-11-20 DMK Deutsches Milchkontor GmbH Beurre industrielle avec dureté augmentée (ii)
JP2022175076A (ja) * 2021-05-12 2022-11-25 太陽油脂株式会社 パイ用可塑性油脂組成物

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105454456A (zh) * 2015-11-27 2016-04-06 中国农业科学院农产品加工研究所 奶油分馏物及其制备方法与应用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000166469A (ja) * 1998-12-10 2000-06-20 Kanegafuchi Chem Ind Co Ltd バター脂の分別方法
JP2002253117A (ja) * 2001-03-02 2002-09-10 Asahi Denka Kogyo Kk ロールイン用油脂組成物
JP2002262772A (ja) * 2001-03-09 2002-09-17 Asahi Denka Kogyo Kk 可塑性油脂組成物
JP2003003194A (ja) * 2001-04-19 2003-01-08 Asahi Denka Kogyo Kk 可塑性油脂組成物

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999059422A1 (fr) * 1998-05-21 1999-11-25 Kao Corporation Composition de matiere grasse emulsionnee du type eau dans l'huile
JP3621610B2 (ja) * 1999-08-30 2005-02-16 花王株式会社 油中水型乳化油脂組成物

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000166469A (ja) * 1998-12-10 2000-06-20 Kanegafuchi Chem Ind Co Ltd バター脂の分別方法
JP2002253117A (ja) * 2001-03-02 2002-09-10 Asahi Denka Kogyo Kk ロールイン用油脂組成物
JP2002262772A (ja) * 2001-03-09 2002-09-17 Asahi Denka Kogyo Kk 可塑性油脂組成物
JP2003003194A (ja) * 2001-04-19 2003-01-08 Asahi Denka Kogyo Kk 可塑性油脂組成物

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6555451B1 (ja) * 2017-09-14 2019-08-07 不二製油株式会社 ロールイン用油脂組成物
EP3569061A1 (fr) * 2018-05-18 2019-11-20 DMK Deutsches Milchkontor GmbH Beurre industrielle avec dureté augmentée (ii)
US11632966B2 (en) 2018-05-18 2023-04-25 Dmk Deutsches Milchkontor Gmbh Industrial butter with increased hardness (II)
JP2022175076A (ja) * 2021-05-12 2022-11-25 太陽油脂株式会社 パイ用可塑性油脂組成物
JP7744159B2 (ja) 2021-05-12 2025-09-25 太陽油脂株式会社 パイ用可塑性油脂組成物

Also Published As

Publication number Publication date
JP4725517B2 (ja) 2011-07-13
CN1964631B (zh) 2011-08-17
CN1964631A (zh) 2007-05-16
JPWO2006011331A1 (ja) 2008-05-01

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