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

A puffed food, water-in-oil technology, applied in the direction of edible oil/fat, edible oil/fat phase, baked food, etc., can solve the problem of difficulty in obtaining ductility and mouth-soluble layered wheat flour puffed food margarine and other problems

Active Publication Date: 2009-08-19
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] As mentioned above, it is difficult to obtain margarine for layered wheat flour puffed foods such as pies, croissants, Danish bread, etc., which has both extensibility and mouth-melting properties, and does not contain trans fatty acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] According to the formulation disclosed in Example 1 in Table 1, all the raw materials were added and mixed, and then quenched and kneaded with a kombinator (trade name) to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil type emulsion, according to the following formulation (100 parts shall be 2kg), the kneading laminated pie was manufactured by the following manufacturing method. The plastic water-in-oil type emulsion which was cut into 40 mm x 40 mm x 40 mm (volume 64 cc, a / b=1) and whose temperature was adjusted to 20° C. was used. In addition, the part of the palm kernel oil in Table 1 that increases the melting point uses oil with an iodine value of 6 and a melting point of 32° C.; the transesterified oil of palm oil uses 60% palm oil and 40% palm kernel oil. Randomly transesterified oil. In addition, oxidized starch manufactured by Oji Corn Starch Co., Ltd. was used.

[0072] (deployment)

[0073] High-gluten flour 70 (parts)

[0074] Lo...

Embodiment 2

[0095] According to the formulation disclosed in Example 2 of Table 1, all the raw materials were added and mixed, and then quenched and kneaded with a kombinator (trade name) to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil type emulsion, a kneaded laminated pie was manufactured in accordance with the same formulation and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1, and then used after temperature adjustment to 20°C.

[0096] (Preparation and Baking of Pie Dough)

[0097] 1. Operate in the same manner as in Example 1, and observe the state of the plastic water-in-oil emulsion. The state is: the long emulsion is 25 mm long and 9 mm thick, and the short emulsion is 10 mm long and 2 mm thick. When viewed as a whole, most of them are 17mm in length and 4mm in thickness. The temperature of the mixture product at this time was 22°C.

[0098] 2. In the same manner as in Example 1, prepar...

Embodiment 3

[0102] According to the formulation shown in Example 3 in Table 1, all the raw materials were added and mixed, and then quenched and kneaded with a kombinator (trade name) to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil type emulsion, a kneaded laminated pie was manufactured in accordance with the same formulation and production method as in Example 1. The plastic water-in-oil emulsion was cut in the same manner as in Example 1, and then used after temperature adjustment to 20°C.

[0103] (Preparation and Baking of Pie Dough)

[0104] 1. Operate in the same manner as in Example 1, and observe the state of the plastic water-in-oil emulsion. The state is: the long emulsion is 23 mm long and 8 mm thick, and the short emulsion is 9 mm long and 2 mm thick. When viewed as a whole, most of them are 15mm in length and 4mm in thickness. The temperature of the mixture product at this time was 22°C.

[0105] 2. In exactly the same manner as in Example 1, pre...

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PUM

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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 DEG C and 10 or less at 35 DEG C.

Description

technical field [0001] The present invention relates to a layered wheat flour puffed food for pie / croissant / Danish pastry, especially suitable for "shortcrust pastry", " Plastic water-in-oil emulsion for kneading layered pies. Background technique [0002] Pie, which is one of layered wheat flour puffed foods, is roughly classified into "puff pastry", "puff pastry", and "puff pastry". [0003] "Layered pie" is formed by wrapping thin sheets of margarine (fat for wrapping) in wheat flour dough, folding and stretching it repeatedly, thereby forming a layer of wheat flour dough and a layer of fat A layered structure of about 100 layers is obtained by baking it. "Layered patties" have the characteristics of being bulky and fluffy, but they are easy to peel off in large sheets one by one, so they have the disadvantage of feeling dry and hard in the mouth. [0004] "Kneading pie" is to knead margarine into wheat flour until it is so small that it is invisible to the eye, then a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A21D13/08
CPCA23D7/0053A21D2/165A21D13/0058A21D13/16
Inventor 冈本和久山胁祥夫
Owner FUJI OIL CO LTD
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