Oil and fat composition for pastry

Abstract

The present invention addresses the problem of providing an oil and fat composition for pastry which has a high content of sodium caseinate and / or casein peptide. The present invention also addresses the problem of providing a method for producing an oil or fat composition for pastry having a high content of sodium caseinate and / or casein peptide. The present invention is an oil and fat composition for pastry which contains 5-70 mass% of sodium caseinate and / or casein peptide and 25-90 mass% of oil and fat, an oil and fat composition for pastry which contains an oil and fat powder, and a substantially anhydrous oil and fat composition for pastry.

Description

Technical Field

[0001] The invention relates to a fat composition for puff pastry. Background Art

[0002] Generally speaking, the method of manufacturing puff pastry starts with preparing puff pastry dough. The puff pastry dough is prepared, for example, by boiling water, adding fat such as butter thereto, further adding wheat flour to the boiled liquid and stirring well, and finally adding eggs. The puff pastry dough obtained in this manner is then extruded and baked in an oven or the like, thereby manufacturing puff pastry with gaps.

[0003] However, compared to bread and pastries, it takes a lot of skill to make puff pastry with excellent texture and taste. And it is extremely difficult to stably make such puff pastry. Therefore, various studies have been conducted to stably make puff pastry with good texture and quality. For example, Patent Document 1 introduces a technology that allows anyone to stably and easily produce puff pastry by using an oil-in-water emulsion composition containing 5 to 70% fat and 1.5 to 5% sodium caseinate. In addition, Patent Document 2 proposes the following manufacturing method: In the manufacturing method of puff pastry, the emulsified fat composition used does not contain phosphate in the aqueous phase, but contains 0.07 to 0.14% by weight of enzyme-treated egg yolk oil and 3 to 6% by weight of sodium caseinate, thereby improving the solubility of sodium caseinate.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 9-266750

[0007] Patent Document 2: Japanese Patent Application Publication No. 2015-112063 Summary of the invention

[0008] However, since these pastry compositions need to dissolve sodium caseinate in an aqueous phase, they are not easy to manufacture. In addition, the amount of sodium caseinate that can be incorporated into the composition is also small. Therefore, a pastry composition that is easy to manufacture even if the content of sodium caseinate is high is required.

[0009] The present invention aims to provide a fat composition for pastry with high content of sodium caseinate and / or casein peptide. In addition, the present invention aims to provide a method for producing a fat composition for pastry with high content of sodium caseinate and / or casein peptide.

[0010] The present inventors have found that the above-mentioned problems can be solved by preparing a fat composition in which a specific amount of casein sodium and / or casein peptide is dispersed in a specific amount of fat. Thus, the present invention has been completed. That is, the present invention may be in the following aspects.

[0011] [1] A fat or oil composition for puff pastry, comprising 5 to 70% by mass of sodium caseinate and / or casein peptide and 25 to 90% by mass of fat or oil.

[0012] [2] The oil and fat composition for puff pastry according to [1], wherein the oil and fat contains oil powder.

[0013] [3] The oil and fat composition for puff pastry according to [1], which is substantially anhydrous.

[0014] [4] A puff pastry dough comprising 0.8 to 16% by mass of the oil and fat composition for puff pastry according to any one of [1] to [3].

[0015] [5] A puff pastry in the state of being baked from the puff pastry dough of [4].

[0016] [6] A method for producing the above-mentioned oil and fat composition for puff pastry, which is the method for producing the oil and fat composition for puff pastry according to any one of [1] to [3],

[0017] Powdered sodium caseinate and / or caseinate peptides are dispersed in at least a fluidized oil.

[0018] According to the present invention, a fat composition for pastry with high content of sodium caseinate and / or casein peptide can be provided. In addition, according to the present invention, a method for simply manufacturing a fat composition for pastry with high content of sodium caseinate and / or casein peptide can be provided. DETAILED DESCRIPTION

[0019] Hereinafter, the oil and fat composition for puff pastry of the present invention will be described in order.

[0020] The oil and fat composition for puff pastry of the present invention contains 5 to 70% by mass of sodium caseinate and / or casein peptide. Casein is a protein derived from milk. As proteins derived from milk, whey proteins can be cited in addition to casein. Sodium caseinate can be obtained, for example, as a neutralized product of casein curd of an acid precipitate of skim milk. In addition, as casein peptides, peptides obtained by hydrolyzing casein (e.g., sodium caseinate) using enzymes such as proteases can be cited. The amount of sodium caseinate and / or casein peptide contained in the oil and fat composition for puff pastry is preferably 10 to 60% by mass, more preferably 15 to 50% by mass. In addition, when sodium caseinate and casein peptide are used in combination, the ratio of casein peptide to the total amount of sodium caseinate and casein peptide is preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 80% by mass or more.

[0021] According to one embodiment of the present invention, the sodium caseinate and / or casein peptide contained in the oil composition for pastry can be mixed with oil in the form of powder. For the oil composition of the present invention, powdered sodium caseinate and / or powdered casein peptide can be used directly, so compared with the case where sodium caseinate and / or casein peptide are used in the form of an aqueous solution, there is no trouble of being soluble in water and it is easy to manufacture. In addition, the oil composition of the present invention is easy to operate and is substantially anhydrous, so it is also excellent in sanitation. It should be noted that being substantially anhydrous means that the water content contained in the oil composition is less than 7% by mass, preferably less than 5% by mass, and more preferably less than 3% by mass. The water content contained in the oil composition can be measured by conventionally known methods such as normal pressure heating drying method.

[0022] The oil and fat composition for puff pastry of the present invention contains 25 to 90% by mass of oil and fat.

[0023] The "fat" used in the present invention is not particularly limited as long as it is edible fat (edible fat). As edible fats, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat, etc., as well as mixed oils of these fats, processed fats of these fats or mixed oils (ester exchange oil, fractionated oil, hydrogenated oil, etc.), etc. can be used. One or more edible fats can be appropriately selected and used. The amount of fat contained in the puff pastry fat composition is preferably 35 to 85% by mass, more preferably 45 to 80% by mass.

[0024] According to one embodiment of the present invention, the fat contained in the oil composition for puff pastry preferably has an SFC (solid fat content) of 5 to 60% at 10°C and 1 to 35% at 25°C. The SFC of the fat contained in the oil composition is more preferably 7 to 55% at 10°C and 2 to 32% at 25°C, and further preferably 8 to 50% at 10°C and 3 to 30% at 25°C. If the SFC of the fat contained in the oil composition is around the above range, the oil composition is easy to have plasticity at the use temperature, so the workability is good. The SFC of the fat can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of the "Standard Oil Analysis Test Method" compiled by the Japan Oil Chemical Society.

[0025] According to one embodiment of the present invention, a part of the fat contained in the oil composition for puff pastry may be a fat powder having a melting point of 50°C or more as described later. In addition, according to another embodiment of the present invention, the fat contained in the oil composition for puff pastry may include: preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 80% by mass or more of liquid oil. Here, the liquid oil is an oil that has fluidity after being left to stand at 5°C for 24 hours. The upper limit of the content of the liquid oil in the fat contained in the oil composition for puff pastry may be 100% by mass, or it may be a value obtained by subtracting the content of the above-mentioned fat powder having a melting point of 50°C or more from 100% by mass. By using a fat composition rich in liquid oil, the liquid oil can be easily kneaded into the puff pastry dough.

[0026] According to one embodiment of the present invention, the oil and fat composition for puff pastry may contain shortening and other auxiliary materials generally used in oil and fat compositions in addition to containing 5 to 70% by mass of sodium caseinate and / or casein peptides and 25 to 90% by mass of oil and fat. As auxiliary materials, for example, emulsifiers such as egg lecithin, glycerol fatty acid esters, and sucrose fatty acid esters; thickening stabilizers such as gelatin, guar gum, and xanthan gum; salting agents such as salt and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; sugars; sugar alcohols; sweeteners such as stevioside and aspartame; coloring materials such as β-carotene, caramel, and monascus pigment; antioxidants such as tocopherol, tea extract (catechins, etc.) and rutin, etc. The amount of auxiliary materials contained in the oil and fat composition is preferably 0 to 10% by mass, more preferably 0 to 5% by mass, and further preferably 0 to 2% by mass.

[0027] According to one embodiment of the present invention, the oil and fat composition for puff pastry of the present invention is obtained by mixing the above-mentioned sodium caseinate and / or caseinate peptide, and the above-mentioned oil and fat. As a mixing method, for example, a method of dispersing and mixing sodium caseinate and / or caseinate peptide in an oil and fat that is at least in a fluid state by heating or the like can be cited. The above-mentioned auxiliary materials can be added and mixed at any stage. The above-mentioned oil and fat in a fluid state can be an oil and fat formed by mixing an oil and fat powder having a melting point of 50°C or more with an oil and fat having a temperature of less than 50°C (for example, 30 to 48°C) and in a molten liquid state (without oil and fat crystals). The mixing ratio (mass ratio) of the above-mentioned oil and fat having a temperature of less than 50°C and in a molten liquid state (without oil and fat crystals) and the above-mentioned oil and fat powder having a melting point of 50°C or more is preferably 99:1 to 80:20, more preferably 97:3 to 88:12, and further preferably 95:5 to 90:10. As an oil and fat powder having a melting point of 50°C or more, for example, a powder of rapeseed extremely hydrogenated oil, a powder of palm extremely hydrogenated oil, a powder of soybean extremely hydrogenated oil, etc. can be cited.

[0028] The average particle size of the oil powder having a melting point of 50°C or above is preferably 1 to 200 μm, more preferably 5 to 150 μm, and further preferably 10 to 100 μm. The oil formed by mixing the oil powder having a melting point of 50°C or above with an oil having a temperature of less than 50°C and in a molten liquid state (without oil crystals) is used for dispersion and mixing with powdered sodium caseinate and / or casein peptide, thereby improving the dispersibility of the powdered sodium caseinate and / or casein peptide in the oil (more uniformly dispersed). The oil composition in which the powdered sodium caseinate and / or casein peptide are dispersed and mixed can be cooled to a temperature at which sufficient plasticity can be obtained (for example, below 25°C).

[0029] It should be noted that the above average particle size (effective diameter) means the volume average diameter [MV]. The volume average diameter [MV] is obtained by measuring the volume-based particle size distribution by dry measurement using a particle size distribution measuring device (e.g., manufactured by Shimadzu Corporation, device name: SALD-2300) based on a laser diffraction scattering method (ISO13320, JIS Z 8825-1). It should be noted that the volume average diameter [MV] can be obtained by the following formula using the particle size of the particles, the volume of the particles, and the sum of the volumes of the particles.

[0030] Volume mean diameter [MV] = sum of (particle diameter x volume of the particle) / sum of volume of the particles

[0031] The puff pastry dough of the present invention contains the oil and fat composition for puff pastry of the present invention.

[0032] In the present invention, "puff pastry" is not particularly limited as long as it is a puff pastry dough containing the puff pastry fat composition of the present invention and using cereal flour, oil, and eggs as the main raw materials and containing other raw materials as needed. As puff pastry, for example, the outer skin (puff pastry) of Western pastries such as cream puffs, lightning puffs, swan puffs, Paris Brest, and wheel puffs can be cited. Puff pastry dough is a dough (also called dough or batter) before baking for obtaining puff pastry by baking. The content of the puff pastry fat composition of the present invention contained in the puff pastry dough of the present invention is preferably 0.3 to 36% by mass, more preferably 1 to 27% by mass, and further preferably 1.5 to 22% by mass. In particular, when the content of casein sodium and / or casein peptides contained in the puff pastry fat composition of the present invention is 30% by mass or more, the content of the puff pastry fat composition of the present invention contained in the puff pastry dough of the present invention is preferably 0.3 to 20% by mass, more preferably 0.8 to 8% by mass, and further preferably 1.2 to 3% by mass.

[0033] As the above-mentioned "cereal flour", high-gluten flour, medium-gluten flour, low-gluten flour, whole wheat flour, brown rice flour, rye flour, corn flour, and rice flour can be cited. One or more of these cereal flours can be used. However, in order to make the puff pastry have an original natural crispy taste, the cereal flour is preferably high-gluten flour, medium-gluten flour, and low-gluten flour.

[0034] The amount of the cereal flour contained in the puff pastry dough raw material is preferably 1 to 45% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 35% by mass.

[0035] The above-mentioned "fat" includes the fat contained in the oil and fat composition for puff pastry of the present invention. That is, the fat contained in the puff pastry dough may contain edible fats and fats other than the fats and fats contained in the oil and fat composition for puff pastry of the present invention. Here, the edible fats and fats are as described above. The edible fats and fats other than the fats and fats contained in the oil and fat composition for puff pastry of the present invention may be contained in the form of a fat composition such as so-called butter, margarine, shortening, etc. It should be noted that, for the fats and fats contained in the puff pastry dough of the present invention, fats and fats contained in materials that are not in the form of a fat composition, such as eggs, are excluded. The amount of fats and fats contained in the raw material of the puff pastry dough is preferably 1 to 40% by mass, more preferably 5 to 30% by mass, and further preferably 8 to 25% by mass. In addition, the above-mentioned "fat" may contain liquid oil. If the puff pastry dough contains liquid oil, it is easy to obtain soft puff pastry after baking. Soft puff pastry is required as a puff pastry dessert having a different taste from the past. The content of liquid oil in the above-mentioned "fat" is preferably 10 to 70% by mass, more preferably 20 to 55% by mass, and further preferably 25 to 45% by mass.

[0036] As the above-mentioned "eggs", any eggs can be used. For example, preferably chicken eggs, one or more selected from whole eggs, fresh eggs, egg liquid, egg whites, egg yolks, frozen eggs, frozen egg whites, frozen egg yolks, dried eggs, dried egg whites, dried egg yolks, or other egg products and egg processed products can be used.

[0037] The amount of eggs contained in the puff pastry dough raw material is preferably 20 to 50% by mass, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass.

[0038] As the above-mentioned "other raw materials", first, although it is natural, "water" can be mentioned. "Water" can be any water as long as it is suitable for food use, for example, tap water, spring water, groundwater (well water), distilled water, ion exchange water, etc. The amount of water contained in the puff pastry raw material (the blended water itself, excluding water from the above raw materials) is preferably 14 to 40% by mass, more preferably 16 to 35% by mass, and further preferably 18 to 30% by mass. If the amount of water contained in the puff pastry raw material is around the above range, it is easy to obtain puff pastry with sufficient gaps and volume.

[0039] In addition, as "other raw materials", sugars such as fructose, glucose, sucrose, maltose, lactose, sorbitol, maltitol; organic acid salts such as sodium citrate and phosphate; inorganic salts such as salt and calcium chloride; starches such as corn starch, potato starch, tapioca starch, rice starch and various processed starches; emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, monoglycerides and organic acid monoglycerides; vitamins such as vitamin A, vitamin B, vitamin E and vitamin C; dairy products such as milk, whole milk powder, skimmed milk powder, milk powder, cream powder; processed products such as cocoa powder, chocolate, chocolate chips, caramel, cheese, nuts, etc., in addition to these, seasonings, fragrances, coloring materials, leavening agents, modifiers, preservatives, etc. can also be appropriately mixed.

[0040] The present invention also includes foods containing the puff pastry of the present invention. For example, cream puffs, éclairs, swan puffs, Paris Brest, wheel puffs, etc. As the form of these foods, one or more filling materials such as custard cream, cream, jam, marshmallows, red bean paste, etc. can be mentioned, which are wrapped or sandwiched in the puff pastry. In addition, the combination of flavors produced by coating or covering the surface of the puff pastry with chocolate, sugar, oil, etc. is also included in the foods containing the puff pastry of the present invention.

[0041] The method for producing the puff pastry of the present invention is not particularly limited as long as it is a conventional recipe. It should be noted that the details of the method for producing puff pastry are described in "Dictionary of Confectionery" compiled by Watanabe Nagao, Asakura Shoten Co., Ltd., 1981, pp. 358-361.

[0042] Here, the conventional recipe is specifically described. The puff pastry is made by adding fat to water and boiling it, adding cereal flour and stirring it until it becomes a paste, then adding eggs to adjust the hardness to an appropriate level, squeezing it into a baking pan, etc., and baking it in an oven. In addition, a method of frying in a fryer instead of an oven can also be cited. Although it is preferred that the stirred puff dough (puff pastry dough) is baked as quickly as possible while its properties do not change, the stirred puff dough can also be frozen, and then the frozen puff dough can be thawed and baked. According to one embodiment of the present invention, the puff pastry fat composition of the present invention can be used as the "fat (or a portion of the fat)" added to the above-mentioned boiling water.

[0043] As described above, even if the oil composition for puff pastry of the present invention has a high content of casein sodium and / or casein peptide, it is easy to manufacture. Furthermore, if the oil composition for puff pastry of the present invention is used, puff pastry having excellent texture, shape, internal form, and volume can be easily manufactured.

[0044] Example

[0045] Next, the present invention will be described in further detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto at all.

[0046] Hereinafter, "%" means mass % unless otherwise specified.

[0047] <Milk protein related powder>

[0048] As the milk protein-related powder, the following powder was used.

[0049] Sodium caseinate (Fonterra Japan Co., Ltd.)

[0050] Casein peptide (trade name: Emulup, manufactured by Morinaga Milk Industry Co., Ltd.)

[0051] Skim milk powder (made by Yotsuba Dairy Co., Ltd.)

[0052] <Preparation of oil and fat composition for puff pastry 1>

[0053] According to the formulation of Table 1, a fat composition for puff pastry was prepared. Specifically, the fat powder was dispersed in palm oil or rapeseed oil melted and maintained at 45°C. Other raw material powders were added in a state where the fat powder was uniformly dispersed and uniformly mixed to obtain a mixture. The mixture was left to stand at room temperature and cooled to obtain an unstirred fat composition for puff pastry.

[0054] [Table 1]

[0055]

[0056] *: Rapeseed oil powder (melting point: 67°C, average particle size 9.0 μm)

[0057] <Making Puff Pastry 1>

[0058] According to the formulation of the puff pastry in Table 2, the fat compositions of Comparative Example 1 and Examples 1 to 4 were used as fat compositions, and the puff pastry of Comparative Example 2 and Examples 5 to 8 were prepared according to the conventional method. In addition, a fat composition using butter was used as a fat composition and used as a reference example. Specifically, first, the puff pastry fat composition with the formulation shown in Table 2 was put into a pot with butter, water, and salt and heated to boiling. After heating to boiling, the heating was temporarily interrupted, and the sieved low-gluten flour was added and stirred thoroughly. While further heating on a low heat, further stirring was performed. The pot was removed from the heat and moved to a mixing bowl, and a whole egg was added little by little (about 5 ml / second) while slowly turning it. The puff pastry dough obtained in this way was squeezed onto a baking pan (25 g ± 0.5 g), and baked in an oven set to 200°C for upper fire and 200°C for lower fire for 38 minutes to prepare puff pastry. The puff pastry prepared was freed from residual heat at room temperature, placed in a plastic bag before measurement, and left to stand at 5°C overnight.

[0059] [Table 2]

[0060]

[0061] <Comments on the Pastry 1>

[0062] The workability of the puff pastry dough produced above, as well as the texture, internal form, shape, and volume of the puff pastry were evaluated according to the following evaluation methods.

[0063] <Method of evaluating puff pastry>

[0064] (1) Workability of puff pastry dough

[0065] The skilled craftsmen who make puff pastry were evaluated according to the following evaluation criteria.

[0066] ◎: Moderate viscosity, excellent operability such as extrusion

[0067] ○: Viscosity, good extrusion and other operability

[0068] △: It can be extruded, but it is a little slow or hard

[0069] ×: Unable to squeeze out, slow or hard

[0070] (2) Evaluation method of taste

[0071] Five experienced evaluators conducted a comprehensive evaluation based on the following criteria.

[0072] ◎: Good crispness and moderately soft texture

[0073] ○: Crisp but a little hard or soft

[0074] △: Can't feel crispy, hard or soft

[0075] ×: Poor crispness

[0076] (3) Evaluation method of internal morphology

[0077] Five experienced evaluators conducted a comprehensive evaluation based on the following criteria.

[0078] ◎: There is moderate space and the organization is very good

[0079] ○: There is a moderate gap, and the state of the organization is good

[0080] △: The gap is slightly smaller or larger, the tissue is filled or rough

[0081] ×: The state of voids and tissues is poor

[0082] (4) Shape evaluation method

[0083] Five experienced evaluators conducted a comprehensive evaluation based on the following criteria.

[0084] ◎: Good volume and shape

[0085] ○: Slightly better volume and shape

[0086] △: The volume and shape are slightly poor

[0087] ×: Poor volume and shape

[0088] (5) Numerical determination of volume

[0089] The volume, height and specific volume of the crust are the average values ​​of five puff pastry samples. The volume, height and specific volume of the crust are measured by using a 3D laser volume meter (ASTEX 3DLaser Volume MeasurementSelnac-WinVM2100) on the baked puff pastry.

[0090] [Table 3]

[0091]

[0092] <Preparation of oil and fat composition for puff pastry 2>

[0093] According to the formulation of Table 4, the oil and fat compositions for puff pastry of Examples 9 and 10 were prepared by the same procedure as in <Preparation 1 of the oil and fat composition for puff pastry>.

[0094] [Table 4]

[0095]

[0096] *1: 1:1 (mass ratio) blend of palm oil and palm olein transesterified oil

[0097] *2: Rapeseed oil powder (melting point: 67°C, average particle size 9.0 μm)

[0098] <Making puff pastry 2>

[0099] According to the formulation of the puff pastry in Table 5, puff pastry of Examples 11 and 12 using the fat compositions of Examples 9 and 10 as the fat compositions for puff pastry, respectively, was produced by the same procedure as in <Production of puff pastry 1>.

[0100] [Table 5]

[0101]

[0102] <Comments on the puff pastry 2>

[0103] The workability of the puff pastry dough produced above, as well as the texture, internal form, shape, and volume of the puff pastry were evaluated by the same evaluation method as in <Evaluation 1 of Puff Pastry>.

[0104] [Table 6]

[0105]

[0106] *: Good crispness, soft

[0107] <Making puff pastry 3>

[0108] According to the formulation of the puff pastry in Table 7, puff pastry of Examples 13 to 16 using the fat composition of Example 1 as the fat composition for puff pastry was produced by the same procedure as in <Production of puff pastry 1>.

[0109] <Comments on the puff pastry 3>

[0110] The workability of the puff pastry dough produced above, as well as the texture, internal form, shape, and volume of the puff pastry were evaluated by the same evaluation method as in <Evaluation 1 of Puff Pastry>.

[0111] [Table 7]

[0112]

Claims

1. A fat composition for puff pastry, comprising 5 to 70% by mass of sodium caseinate and / or caseinate peptide, and 25 to 90% by mass of fat.

2. The oil and fat composition for puff pastry according to claim 1, wherein The oil contains oil powder.

3. The oil and fat composition for puff pastry according to claim 1, wherein It is essentially anhydrous. 4 . A puff pastry dough comprising 0.8 to 16% by mass of the oil and fat composition for puff pastry according to claim 1 .

5. A puff pastry in a state where the puff pastry dough according to claim 4 is baked.

6. A method for producing the oil and fat composition for puff pastry, which is the method for producing the oil and fat composition for puff pastry according to any one of claims 1 to 3, Powdered sodium caseinate and / or caseinate peptides are dispersed in at least a fluidized oil.

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