Oil-in-water emulsion for choux pastry dough, choux pastry dough, and choux pastry case

Abstract

To provide a choux pastry case which has a large volume, good crispness and melting feel, good flavor, and a good baked color, even when the choux pastry dough contains only a small amount of eggs.SOLUTION: An oil-in-water emulsion for choux pastry dough comprises starches, fats and oils, a thickening stabilizer, and egg white, wherein the content of protein is 1.0 to 15.0 mass% and the content of fats and oils is 5.0 to 45.0 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil-in-water emulsion for shoe dough, and a shoe dough and a shoe case containing the oil-in-water emulsion for shoe dough.

Background Art

[0002] Shoe dough for manufacturing a shoe case is obtained by heating and boiling fats and oils such as shoe margarine together with water to form a mixture of hot water and dissolved fats and oils, adding starches such as wheat flour thereto, kneading, bringing it into a sufficiently gelatinized state, and then adding eggs such as liquid eggs in portions while mixing and emulsifying sufficiently. By baking this shoe dough, a large-volume shoe case can be obtained.

[0003] Among numerous bakery doughs, shoe dough has a particularly high egg content. Therefore, the shoe case obtained by baking has a sheen and is likely to have a chewy texture.

[0004] In addition, since the shoe case has a high degree of starch gelatinization and is generally formulated with a dough that does not contain sugars, it is inherently prone to aging. Moreover, since it is generally filled with creams that require refrigeration, such as fresh cream and custard cream, and distributed and sold refrigerated, it is particularly prone to aging among bakery products. Therefore, there has been a problem that the chewiness deteriorates relatively quickly.

[0005] As the simplest method for solving these problems, there is a method of adding sugars to shoe dough for the purpose of imparting aging resistance. However, since sugars basically suppress the aging of starch, when sugars are blended into shoe dough, the expansion of the shoe dough is suppressed, resulting in a small-volume shoe case without cavities. Therefore, as an example of devising a method of containing sugars, a method of using an oil-in-water emulsion containing sugars (see, for example, Patent Document 1) is disclosed.

[0006] As another method, there is a method using specific fats and oils. For example, Patent Document 2 discloses a transesterified oil and fat obtained by transesterifying a fat and oil composition containing 70% by mass or more of palm fractionated soft oil having an iodine value of 52 to 70, and a confectionery fat and oil composition containing specific numerical ranges of a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk, respectively.

[0007] As still another method, for example, Patent Document 3 discloses a quality improver for confectionery skin made of eggshell powder, and Patent Document 4 discloses a confectionery dough characterized by containing wheat flour and ungelatinized crosslinked starch.

[0008] By the way, eggs, which are blended in a large amount in the above-mentioned confectionery dough, have a problem that the supply is unstable, such as a decrease in supply amount and a soaring price due to an epidemic among egg-laying animals.

[0009] Therefore, there is a demand for a confectionery dough with a reduced egg content. However, when simply reducing the egg content, the resulting confectionery case becomes smaller in volume, has poor chewiness, has a poor taste in the mouth, and has a lighter baking color, so it is inferior to that produced with the normal egg content.

[0010] Therefore, as a method for obtaining a confectionery case that is the same as or superior to that produced with the normal egg content even when the egg content is reduced, for example, Patent Document 5 discloses a confectionery fat and oil composition characterized by containing specific numerical amounts of organic acid monoglycerides and diglycerides, respectively. Further, Patent Document 6 discloses an emulsified fat and oil composition characterized by containing tamarind seed gum and organic acid monoglycerides.

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Patent Document 2

[0012] The inventions disclosed in Patent Documents 1 to 6, which have been studied and disclosed previously, have had the following problems.

[0013] The invention of Patent Document 1 results in a larger volume of the obtained shoe case and better chewiness and mouthfeel than simply adding saccharides to the shoe dough, but the effect is still insufficient and there is room for improvement.

[0014] The invention of Patent Document 2 provides a large volume of the obtained shoe case and good chewiness, but the mouthfeel is still insufficient and there is room for improvement.

[0015] The inventions of Patent Document 3 and Patent Document 4 result in good chewiness and mouthfeel of the obtained shoe case. However, in the invention of Patent Document 3, eggshell powder, and in the invention of Patent Document 4, ungelatinized crosslinked starch, suppress the expansion of the shoe dough during baking, resulting in a small volume.

[0016] In addition, in the inventions of these Patent Documents 1 to 4, when the content of eggs in the shoe dough is reduced, the above problems become more prominent.

[0017] Since the inventions of Patent Document 5 and Patent Document 6 contain emulsifiers, there is a problem that the flavor of the resulting shoe case deteriorates. Also, the problem of the baking color becoming light could not be solved.

[0018] Therefore, an object of the present invention is to provide a shoe case that is large in volume, has good chewiness and mouthfeel, has a good flavor, and has a good baking color even when the content of eggs in the shoe dough is small.

Means for Solving the Problems

[0019] As a result of intensive studies, the present inventor has found that when using an oil-in-water emulsion containing starches, fats and oils, thickening stabilizers, and egg white, and having a protein content and a fat and oil content within specific numerical ranges, the above problems can be solved, and the present invention has been completed. The present invention has the following configuration.

[0020] (1) An oil-in-water emulsion for shoe dough, containing starches, fats and oils, thickening stabilizers, and egg white, having a protein content of 1.0 to 15.0% by mass and a fat and oil content of 5.0 to 45.0% by mass. (2) A shoe dough containing the oil-in-water emulsion for shoe dough according to (1). (3) A shoe case obtained by baking the shoe dough according to (2).

Effects of the Invention

[0021] According to the present invention, even when the content of eggs in the shoe dough is small, it is possible to provide a shoe case that is large in volume, has good chewiness and mouthfeel, has a good flavor, and has a good baking color.

Modes for Carrying Out the Invention

[0022] Hereinafter, preferred embodiments of the present invention will be described. The present invention is not limited by the following detailed description, and each component can be appropriately changed without departing from the gist of the present invention.

[0023] [Water-in-oil emulsion for shoe fabric] The water-in-oil emulsion for shoe fabric of the present invention (hereinafter simply referred to as "the water-in-oil emulsion of the present invention") contains starches, oils and fats, thickening stabilizers, and egg white, and has a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass. It is a water-in-oil emulsion.

[0024] [Starches] The water-in-oil emulsion of the present invention contains starches. Examples of starches that can be contained in the water-in-oil emulsion of the present invention include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole grain flour, rye flour, rye whole grain flour, barley flour, rice flour, soybean flour, adzuki bean flour, oat flour, and other cereal flours, almond flour, hazelnut flour, cashew nut flour, walnut flour, pine nut flour, and other nut flours, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, and other starches, those treated with enzymes such as amylase, and modified starches treated with one or more treatments selected from gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. One or more of these can be contained.

[0025] The content of starches in the water-in-oil emulsion of the present invention is preferably 1.0 to 30.0% by mass, more preferably 1.0 to 20.0% by mass, and even more preferably 1.0 to 10.0% by mass.

[0026] In addition, when the other raw materials of the water-in-oil emulsion of the present invention described below contain starches, the content of starches in the water-in-oil emulsion of the present invention is the value including that amount.

[0027] In the water-in-oil emulsion of the present invention, preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 90% by mass or more, and particularly preferably the whole amount of the starches contained is swelling-suppressing starch.

[0028] The swelling-suppressing starch in the present invention generally refers to starch or modified starch in which the swelling that occurs when the starch is heated is suppressed.

[0029] Examples of the swelling-suppressing starch that can be used in the oil-in-water emulsion of the present invention include high-amylose starch having an amylose content preferably of 30% by mass or more, more preferably 50% by mass or more, and modified starch in which starch micelles are strengthened by phosphorylation cross-linking treatment, emulsifier treatment, hydrothermal treatment, etc.

[0030] Regarding the starch species of the above high-amylose starch, rice and corn are common, but it is not particularly limited. Further, as the raw starch of the above modified starch, commercially available starch materials such as potato starch, wheat starch, corn starch, waxy corn starch, high-amylose corn starch, tapioca starch, etc. can be used. In addition, those obtained by previously subjecting these starch materials to ether treatment, oxidation treatment, or esterification treatment can also be used as the above raw starch.

[0031] In the present invention, from the viewpoint that by using the oil-in-water emulsion of the present invention, even when the content of eggs in the dough is small, a larger volume, good chewiness and mouthfeel, good flavor, and a good baked color can be obtained. Among the above swelling-suppressing starches, it is preferable to use phosphoric acid cross-linked starch using one or more selected from potato starch, corn starch, waxy corn starch, and tapioca starch as the raw starch.

[0032] <Thickening stabilizer> The oil-in-water emulsion of the present invention contains a thickening stabilizer. Examples of the thickening stabilizer that can be contained in the oil-in-water emulsion of the present invention include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, etc., and one or more selected from these can be used.

[0033] In the oil-in-water emulsion of the present invention, from the viewpoint that by using the oil-in-water emulsion of the present invention, even when the content of eggs in the puff pastry is small, a puff case with a larger volume, good chewiness and mouthfeel, good flavor, and a good baking color can be obtained. Among the above thickening stabilizers, it is preferable to use one or more selected from locust bean gum, pectin, carrageenan, xanthan gum, and gelatin.

[0034] The content of the thickening stabilizer in the oil-in-water emulsion of the present invention is preferably 0.01 to 10.0% by mass, more preferably 0.01 to 5.0% by mass, and even more preferably 0.01 to 1.0% by mass.

[0035] In addition, when the thickening stabilizer is contained in other raw materials of the oil-in-water emulsion of the present invention described below, the content of the thickening stabilizer in the oil-in-water emulsion of the present invention is the value including that amount.

[0036] <Egg white> The oil-in-water emulsion of the present invention contains egg white. In the oil-in-water emulsion of the present invention, dried egg white, concentrated egg white, etc. can be used as the egg white, and raw egg white and frozen egg white can also be used.

[0037] The content of egg white in the oil-in-water emulsion of the present invention is preferably 0.1 to 8.0% by mass as a solid content, more preferably 0.2 to 5.0% by mass, and even more preferably 0.2 to 3.0% by mass.

[0038] When the content of egg white in the oil-in-water emulsion of the present invention is 0.1% by mass or more, even when the content of eggs in the puff pastry using the oil-in-water emulsion of the present invention is small, a puff case with a large volume, good chewiness, good flavor, and a good baking color can be obtained. When the content of egg white in the oil-in-water emulsion of the present invention is 8.0% by mass or less, the content of eggs in the puff pastry using the oil-in-water emulsion of the present invention can be made smaller, and it is possible to prevent the puff case from becoming hard and the chewiness and flavor from deteriorating, and to prevent the baking color from being too dark.

[0039] In addition, when the other raw materials of the oil-in-water emulsion of the present invention described below contain egg white in the content of egg white in the oil-in-water emulsion of the present invention, the value including that amount shall be used.

[0040] In addition, the solid content in the present invention refers to the amount excluding moisture. The same applies hereinafter in the present invention.

[0041] In addition, the oil-in-water emulsion of the present invention has a protein content of 1.0 to 15.0% by mass, preferably 1.0 to 7.0% by mass, and more preferably 1.0 to 4.0% by mass.

[0042] The protein content in the oil-in-water emulsion of the present invention shall include the protein contained in the above egg white and the protein contained in the other raw materials of the oil-in-water emulsion of the present invention described below.

[0043] The protein is not particularly limited, and various animal proteins, microbial proteins, vegetable proteins, etc. can be used. Examples of animal proteins include milk proteins such as whey protein and casein protein, low-density lipoprotein, high-density lipoprotein, phosvitin, libratin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid in egg proteins, etc. Examples of vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin, soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein, and lentil protein in legume proteins, and other cereal proteins such as rice protein, etc. Also, as the protein, food raw materials containing these proteins can be used.

[0044] In the oil-in-water emulsion of the present invention, depending on the purpose, one kind selected from these proteins can be used alone, or two or more kinds can be used in combination.

[0045] In the emulsified oil and fat composition of the present invention, from the viewpoint that the flavor of the showcase obtained by using the oil-in-water emulsion of the present invention becomes better, and from the viewpoint that a good baking color is likely to be obtained, among the above proteins, it is preferable to contain milk protein.

[0046] Also, as the above milk protein in the oil-in-water emulsion of the present invention, milk raw materials containing milk protein can be used, for example, raw milk, cow's milk, sweetened condensed milk, sweetened skimmed milk, unsweetened milk, unsweetened skimmed milk, skim milk, condensed milk, skimmed condensed milk, butter serum, milk fat globule membrane fraction, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, de-lactosed whey, de-lactosed whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, acid casein, cream, cream cheese, natural cheese, processed cheese, etc.

[0047] <Oil and Fat> The oil-in-water emulsion of the present invention contains fats and oils, and the content thereof is 5.0 to 45.0% by mass in the oil-in-water emulsion of the present invention.

[0048] Examples of the fats and oils that the oil-in-water emulsion of the present invention can contain include various vegetable fats and oils and animal fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. These fats and oils can be used alone or in combination of two or more.

[0049] From the viewpoint that by using the oil-in-water emulsion of the present invention, even when the content of eggs in the dough is small, a larger volume, better texture and mouthfeel, better flavor, and a good baked color can be obtained, the content of fats and oils in the oil-in-water emulsion of the present invention is preferably 5.0 to 40.0% by mass, more preferably 5.0 to 30.0% by mass, and even more preferably 10.0 to 30.0% by mass.

[0050] It should be noted that the content of fats and oils in the oil-in-water emulsion of the present invention described above is the value including the amount thereof when the other raw materials of the oil-in-water emulsion of the present invention described later contain fats and oils.

[0051] <Other raw materials> The oil-in-water emulsion of the present invention can contain the above-mentioned starches, thickening and stabilizing agents, egg whites, proteins, and other raw materials other than fats and oils.

[0052] Other raw materials that can be contained in the oil-in-water emulsion of the present invention include, for example, water, saccharides and sugar alcohols, emulsifiers, salt flavoring agents such as table salt and potassium chloride, acid flavoring agents such as acetic acid, lactic acid, and gluconic acid, sweetening agents such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, eggs and processed products thereof other than egg white, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, black tea, green tea, oolong tea, pu-erh tea, hinode summer tea, yuzu tea, etc., nut paste, spices, spice extracts, cacao mass, cacao powder, food materials such as cereals, beans, seeds, vegetables, fruits, meats, seafoods and processed products thereof other than the above-mentioned starches, and food additives. In the oil-in-water emulsion of the present invention, one or more selected from these can be used.

[0053] As the above-mentioned saccharides and sugar alcohols, monosaccharides, disaccharides, oligosaccharides and other low-molecular-weight saccharides other than high-molecular-weight saccharides such as the above-mentioned starches, and sugar alcohols are not particularly limited. For example, refined sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, trehalose, xylose, fructooligosaccharides, soy oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides and other monosaccharides, disaccharides, oligosaccharides, and sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced malt starch syrup, reduced lactose, reduced starch syrup, etc. are mentioned. One or more selected from these can be used.

[0054] When the oil-in-water emulsion of the present invention contains saccharides or sugar alcohols, the content of saccharides or sugar alcohols in the oil-in-water emulsion of the present invention is preferably 1.0 to 20.0% by mass as a solid content, and more preferably 2.0 to 20.0% by mass.

[0055] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, and emulsifiers other than synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, and milk fat globule membrane protein.

[0056] In the oil-in-water emulsion of the present invention, one or more selected from these emulsifiers can be used, but it is preferably free of synthetic emulsifiers.

[0057] The water content in the oil-in-water emulsion of the present invention is preferably 40.0 to 90.0% by mass, more preferably 50.0 to 85.0% by mass, and even more preferably 55.0 to 80.0% by mass.

[0058] The water content in the oil-in-water emulsion of the present invention is the value including the water such as tap water and mineral water, as well as the water contained in the above-mentioned starches, thickening stabilizers, egg white, protein, oils and fats, and other raw materials of the present invention other than water.

[0059] The method for measuring the water content in the oil-in-water emulsion of the present invention is not particularly limited, and a method known hitherto can be used. For example, the Karl Fischer method and the like can be mentioned.

[0060] The content of other raw materials in the oil-in-water emulsion of the present invention, other than water, is not particularly limited as long as it does not inhibit the effects of the present invention, but it is preferably 20.0% by mass or less, and more preferably 10.0% by mass or less. The lower limit of the content of other raw materials in the oil-in-water emulsion of the present invention is 0% by mass.

[0061] <Emulsion form> The oil-in-water emulsion of the present invention is characterized by having an oil-in-water emulsion form. By taking the oil-in-water emulsion form, the oil-in-water emulsion of the present invention is contained in the shoe dough in a well-mixed manner, and the effects of the present invention can be preferably obtained.

[0062] Note that the oil-in-water emulsion form in the present invention includes multiple emulsion forms such as water-in-oil-in-water, in which the inner aqueous phase further contains fats and oils or emulsions.

[0063] <Method for producing an oil-in-water emulsion for shoe dough> The method for producing the oil-in-water emulsion of the present invention is not particularly limited, and a method for producing an oil-in-water emulsion known heretofore can be used. Hereinafter, one embodiment of a preferred method for producing the oil-in-water emulsion of the present invention is shown.

[0064] The oil-in-water emulsion of the present invention is, for example, a formulation containing starches, thickening stabilizers, and egg whites, and further having a protein content of 1.0 to 15.0% by mass and a fat and oil content of 5.0 to 45.0% by mass, which takes an oil-in-water emulsion form. It can be obtained by emulsifying the oil phase and the aqueous phase and then subjecting this formulation to a homogenization treatment and preferably heating it.

[0065] Specifically, first, an oil phase containing fats and oils and, if necessary, other raw materials of the oil-in-water emulsion of the present invention, water, and an aqueous phase containing water and, if necessary, other raw materials of the oil-in-water emulsion of the present invention are each prepared separately. The oil phase is added to the prepared aqueous phase, mixed and emulsified to prepare a formulation having an oil-in-water emulsion form.

[0066] Here, starches, thickening and stabilizing agents, and egg whites may be contained in the oil phase, the water phase, or both the oil phase and the water phase. However, when preparing a formulation that takes on an oil-in-water emulsion form, it is preferable to contain them in the oil phase in order to suppress the generation of lumps.

[0067] Next, by homogenizing the prepared formulation that takes on an oil-in-water emulsion form, the oil-in-water emulsion of the present invention can be obtained.

[0068] The method of the above homogenization treatment is not particularly limited. For example, it can be carried out using a homogenization device such as a valve-type homogenizer, a homomixer, or a colloid mill. The homogenization pressure is not particularly limited and can be arbitrarily set. However, for example, it is preferably carried out in the range of 0 to 800 kg / cm2.

[0069] Also, after the homogenization treatment, it is preferable to heat. The heating after the homogenization treatment can be carried out, for example, by UHT, HTST, batch-type, retort, microwave heating, etc. using a direct heating method such as an injection type or an infusion type, or an indirect heating method such as a plate type, a tubular type, or a scraping type for heat sterilization or heat disinfection treatment, or by heat cooking using an open fire, etc. However, in terms of being able to appropriately suppress the gelatinization of starches, it is preferable to carry out a heat sterilization or heat disinfection treatment such as UHT or HTST at 100 to 140°C.

[0070] Also, after heating, if necessary, it may be homogenized again. Also, after heating, if necessary, a cooling operation such as rapid cooling or slow cooling may be performed, or aging may be carried out.

[0071] [Sho dough] The sho dough of the present invention contains the oil-in-water emulsion of the present invention, and preferably contains the oil-in-water emulsion of the present invention, eggs, and fats and oils.

[0072] Details of the oil-in-water emulsion of the present invention contained in the sho dough of the present invention are as described above.

[0073] The content of the oil-in-water emulsion of the present invention in the pie dough of the present invention can be arbitrarily adjusted. However, even when the content of eggs in the pie dough is small, from the viewpoint of being able to obtain a pie case that is larger in volume, has good texture and mouthfeel, good flavor, and a good baking color, it is preferably 2.0 to 40.0 parts by mass, more preferably 3.0 to 30.0 parts by mass, and even more preferably 4.0 to 20.0 parts by mass as solid content with respect to 100 parts by mass of starches in the pie dough of the present invention.

[0074] Here, the starches in the present invention include, for example, wheat flours such as strong flour, medium strong flour, medium flour, weak flour, durum flour, whole grain flour, wheat germ, and wheat bran, rye flour, rye whole grain flour, barley flour, rice flour, soybean flour, adzuki bean flour, oats flour and other cereal flours, nut flours such as almond flour, hazelnut flour, cashew nut flour, walnut flour, pine nut flour, starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., those obtained by treating these with enzymes such as amylase, and modified starches subjected to one or more treatments selected from gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. In the pie dough of the present invention, one selected from these may be used alone, or two or more may be used in combination.

[0075] In the present invention, from the viewpoint that the effects of the present invention are more preferably obtained easily, among the starches in the pie dough of the present invention, preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 100% by mass are wheat flours. It should be noted that the amount of starches contained in the oil-in-water emulsion of the present invention is not included in the 100 parts by mass of starches in the pie dough of the present invention.

[0076] The pie dough of the present invention preferably contains eggs from the viewpoint of easily obtaining a pie case that is large in volume, has good texture and mouthfeel, good flavor, and a good baking color.

[0077] Examples of eggs that can be contained in the pie dough of the present invention include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sugar-added whole eggs, sugar-added egg yolks, sugar-added egg whites, dried whole eggs, dried egg yolks, dried egg whites, concentrated whole eggs, concentrated egg yolks, concentrated egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc. One or more selected from these can be contained.

[0078] In the pie dough of the present invention, from the viewpoint that it is easy to obtain a pie case with a large volume, good texture and mouthfeel, good flavor, and a good baking color, as eggs, whole eggs, egg yolks, salted whole eggs, salted egg yolks, sugar-added whole eggs, sugar-added egg yolks, concentrated whole eggs, concentrated egg yolks, enzyme-treated whole eggs, and enzyme-treated egg yolks It is preferable to contain one or more selected from.

[0079] The content of eggs in the pie dough of the present invention can be arbitrarily adjusted. For example, it can be arbitrarily selected from 0 to 300.0 parts by mass with respect to 100 parts by mass of starches in the pie dough of the present invention, and is preferably 50.0 to 300.0 parts by mass, more preferably 70.0 to 270.0 parts by mass, and even more preferably 100.0 to 250.0 parts by mass.

[0080] When eggs other than whole eggs, egg yolks, and egg whites are used as the above eggs, the content of eggs in the pie dough of the present invention shall be calculated using the values converted into raw whole eggs, raw egg yolks, and raw egg whites, respectively. In addition, the content of eggs in the pie dough of the present invention does not include eggs such as egg whites contained in the water-in-oil emulsion of the present invention.

[0081] Here, the pie dough of the present invention contains the water-in-oil emulsion of the present invention, so that even when the content of eggs in the pie dough is small, a pie case with a larger volume, good texture and mouthfeel, good flavor, and a good baking color can be obtained. It has the characteristic of becoming possible. Therefore, the pie dough of the present invention preferably has a reduced egg content compared to ordinary pie dough.

[0082] That is, the shoe dough of the present invention may have an arbitrarily reduced egg content compared to ordinary shoe dough. Specifically, the egg content of the shoe dough of the present invention may be partially reduced or entirely reduced compared to ordinary shoe dough, but it is preferably reduced by 10 to 90% by mass, more preferably reduced by 15 to 70% by mass, and even more preferably reduced by 20 to 50% by mass compared to ordinary shoe dough.

[0083] From the viewpoint of obtaining a shoe case with a larger volume and better chewiness and mouthfeel, it is preferable that the shoe dough of the present invention contains fats and oils.

[0084] Examples of the fats and oils that can be contained in the shoe dough of the present invention include various vegetable and animal fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. One or more of these can be used. Also, in the shoe dough of the present invention, fat and oil compositions such as butter, shortening, and margarine can be used as the fats and oils.

[0085] The fat and oil content in the shoe dough of the present invention can be arbitrarily adjusted, but it is preferably 50.0 to 250.0 parts by mass, more preferably 70.0 to 200.0 parts by mass, based on 100 parts by mass of the starches in the shoe dough of the present invention.

[0086] Note that the fat and oil content in the shoe dough of the present invention is a value obtained by adding the oil content contained in the oil-in-water type emulsion, eggs, and other raw materials of the shoe dough of the present invention described above, in addition to the fats and oils.

[0087] In addition to the water-in-oil emulsion, eggs, and fats and oils of the present invention, the shoe dough of the present invention may contain, as other raw materials for the shoe dough of the present invention, raw materials generally used in shoe dough.

[0088] Examples of other raw materials that can be included in the shoe dough of the present invention include, for example, water, starches and modified starches, milk and dairy products, plant milk, sugars and sugar alcohols, emulsifiers, salt seasonings, acidulants, sweeteners, colorants, antioxidants, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, black tea, teas, nut pastes, spices, spice extracts, cacao mass, cacao powder, food materials such as cereals, beans, seeds, vegetables, fruits, meats, seafoods and processed products thereof other than cereal flours, and food additives. In the shoe dough of the present invention, one or more selected from these can be used.

[0089] The water content in the shoe dough of the present invention can be arbitrarily adjusted, but is preferably 100 to 500 parts by mass, more preferably 150 to 450 parts by mass, based on 100 parts by mass of starches in the shoe dough of the present invention.

[0090] Note that the water content in the shoe dough of the present invention is a value obtained by adding the water contained in the water-in-oil emulsion, eggs, fats and oils, and other raw materials other than water of the present invention in addition to water.

[0091] The content of other raw materials other than water in the shoe dough of the present invention can be arbitrarily adjusted as long as the effects of the present invention are not impaired, but is preferably 100 parts by mass or less, more preferably 50 parts by mass or less, based on 100 parts by mass of starches in the shoe dough of the present invention.

[0092] Note that the lower limit value of the content of other raw materials other than water in the shoe dough of the present invention is 0 part by mass.

[0093] The method for manufacturing the shoe dough of the present invention can be manufactured by a generally known method for manufacturing shoe dough, except that the water-in-oil emulsion of the present invention is used. Hereinafter, a preferred embodiment of the method for manufacturing the shoe dough of the present invention is shown.

[0094] First, if necessary, water is added to fats and oils, and if necessary, other raw materials of the shoe dough of the present invention other than water are added and heated to boiling, and starches are added thereto and kneaded. Next, after bringing it to a sufficient gelatinized state suitable for forming a shoe case in the same manner as a general shoe case, eggs are added in several portions while mixing if necessary and emulsified sufficiently. Subsequently, by adding the water-in-oil emulsion of the present invention and further mixing, the shoe dough of the present invention can be obtained.

[0095] Note that the shoe dough of the present invention may be stored in a refrigerator or may be stored frozen.

[0096] [Shoe case] The shoe case of the present invention is obtained by baking the above-described shoe dough of the present invention. The shoe case of the present invention is characterized by being large in volume, having good chewiness and mouthfeel, having a good flavor, and having a good baking color.

[0097] The baking method for obtaining the shoe case of the present invention is not particularly limited, and a previously known method can be used. For example, the shoe dough of the present invention may be extruded and baked on a top plate or a conveyor, or the shoe dough of the present invention may be placed in a baking mold or the like and baked. Further, baking may be performed in a state where the vapor pressure is increased by covering with a lid or the like during baking.

[0098] The baking temperature can also adopt the baking temperature for obtaining a previously known shoe case. For example, it is preferably baked at 160 to 250 ° C, and more preferably baked at 170 to 220 ° C.

[0099] In addition, even when the egg content of the cake case of the present invention is small, it has the characteristics of being larger in volume, having good chewiness and mouthfeel, good flavor, and a good baking color. Therefore, it is preferable that the egg content of the cake case of the present invention is reduced compared to a normal cake case.

[0100] That is, the egg content of the cake case of the present invention may be reduced by any amount compared to a normal cake case. Specifically, the egg content of the cake case of the present invention may be partially reduced or completely reduced compared to a normal cake case, but it is preferably reduced by 10 to 90% by mass, more preferably reduced by 15 to 70% by mass, and even more preferably reduced by 20 to 50% by mass in terms of the egg content compared to a normal cake case.

[0101] The cake case of the present invention may contain filling materials such as fresh cream, whipped cream, compound cream, custard cream, jam, flower paste, chocolate, and red bean paste inside the cake case. Also, the cake case of the present invention and food materials may be combined.

[0102] The cake case of the present invention may be stored refrigerated or frozen. Also, it may be reheated after refrigerated storage or frozen storage.

Example

[0103] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0104] [Production of water-in-oil type emulsion for cake batter] According to the formulation shown in Table 1, a water-in-oil type emulsion for the cake batter of the present invention was produced. First, each raw material of the oil phase shown in Table 1 was added to and mixed with heated rapeseed oil to obtain an oil phase. Next, each raw material of the water phase shown in Table 1 was added to and mixed with heated water to obtain a water phase. The oil phase was added to the aqueous phase prepared above, mixed, and emulsified to obtain a formulation having an oil-in-water emulsion form. After subjecting this formulation to a homogenization treatment, it was heat-sterilized at 120 °C and cooled to 22 °C to obtain the oil-in-water emulsion of the present invention.

[0105]

Table 1

[0106] [Production of Sho Cases] Sho dough was produced according to the formulation described in Table 2. First, margarine and water were mixed and heated to boiling. Next, cake flour was added and mixed for 2 minutes to gelatinize. Subsequently, a mixture of whole eggs and ammonium bicarbonate, which had been previously mixed, was added in several portions and mixed. Subsequently, an oil-in-water emulsion for sho dough was further added and mixed to obtain sho doughs for Control, Examples 1 to 2, and Comparative Example 1.

[0107] Note that a normal sho dough was used as a control, and Examples 1 to 2 and Comparative Example 1 were sho doughs with a 30% by mass reduction in the egg content. Also, Examples 1 and 2 correspond to the sho dough of the present invention.

[0108] Each of the sho doughs obtained above was extruded at 30 g onto a top plate, water was sprayed onto the surface of the sho dough, and then baked in an oven at an upper heating temperature of 170 °C and a lower heating temperature of 210 °C for 15 minutes to obtain sho cases for Control, Examples 1 to 2, and Comparative Example 1. Examples 1 and 2 correspond to the sho cases of the present invention.

[0109]

Table 2

[0110] [Evaluation of Sho Cases] The specific volumes of the sho cases for Control, Examples 1 to 2, and Comparative Example 1 obtained above were measured using SELNAC-WinVM2000 (manufactured by Astex Co., Ltd.), and the volume was evaluated according to the following evaluation criteria.

[0111] Also, the shoe cases of the control, Examples 1 to 2, and Comparative Example 1 were eaten by 5 experienced panelists, and scored according to the following evaluation criteria for chewiness, aftertaste, and flavor respectively, and evaluated based on the total score.

[0112] Those that obtained an evaluation of ○ or above in all of the above volume, chewiness, aftertaste, and flavor were considered qualified. Regarding the degree of the following evaluation criteria for chewiness, aftertaste, and flavor, alignment was performed among the panelists before the evaluation to ensure no difference in the evaluation criteria.

[0113] <Evaluation Criteria for Volume> ◎: The specific volume was 12.0 or more. ○: The specific volume was 11.5 or more and less than 12.0. △: The specific volume was 11.0 or more and less than 11.5. ×: The specific volume was less than 11.0.

[0114] <Evaluation Criteria for Chewiness> 3 points: The chewiness was very good, not inferior to the shoe case of the control. 2 points: The chewiness was slightly inferior compared to the shoe case of the control, but it was good. 1 point: The chewiness was poor compared to the shoe case of the control. 0 point: The chewiness was very poor compared to the shoe case of the control.

[0115] <Evaluation Criteria for Aftertaste> 3 points: The aftertaste was very good, not inferior to the shoe case of the control. 2 points: There was a slight residue in the mouth compared to the shoe case of the control, but it was at a level without problems, and the aftertaste was good. 1 point: There was a residue in the mouth compared to the shoe case of the control, and the aftertaste was poor. 0 point: There was a lot of residue in the mouth compared to the shoe case of the control, and the aftertaste was very poor.

[0116] <Flavor Evaluation Criteria> 3 points: The flavor was better than that of the control showcase. 2 points: The flavor was as good as that of the control showcase. 1 point: Compared with the control showcase, it was watery and had an inferior flavor. 0 point: Compared with the control showcase, it was very watery and had a very inferior flavor.

[0117] Display method for crispness, mouthfeel, and flavor evaluation ◎: The total score was 13 - 15 points. ○: The total score was 10 - 12 points. △: The total score was 6 - 9 points. ×: The total score was 0 - 5 points.

[0118] The evaluation results are shown in Table 3. The showcases of Examples 1 and 2 containing the oil-in-water emulsion for shumai dough of the present invention had a volume comparable to that of the control showcase, good crispness and mouthfeel, and good flavor, despite the reduced egg content compared to the control. In particular, the showcase of Example 2 with a higher content of the oil-in-water emulsion of the present invention had a larger volume, better crispness, mouthfeel, and flavor compared to the showcase of Example 1.

[0119] On the contrary, the showcase of Comparative Example 1 without the oil-in-water emulsion for shumai dough of the present invention had a small volume, poor crispness and mouthfeel due to the reduced egg content. Also, the flavor was watery and poor.

[0120] Also, the showcases of Examples 1 and 2 had a baking color equal to or better than that of the control, which was good. However, the showcase of Comparative Example 1 had a light baking color and was poor.

[0121]

Table 3

Claims

1. An oil-in-water emulsion for puff pastry dough, containing starches, fats and oils, thickening and stabilizing agents, and egg white, having a protein content of 1.0 to 15.0% by mass and a fat and oil content of 5.0 to 45.0% by mass.

2. A puff pastry dough containing the oil-in-water emulsion for puff pastry dough according to Claim 1.

3. A puff pastry case obtained by baking the puff pastry dough according to Claim 2.

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