JP2877007B2 - Oil and fat composition for shoe skin and method for producing shoe skin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-and-fat composition for a crust for producing a crust, which is an outer skin part of a cream puff, and a method for producing a crust.

[0002]

2. Description of the Related Art It is said that it is difficult to manufacture shoe hues, as compared to other breads and confections, and it is difficult to stably produce good quality ones. So, conventionally,
Various studies have been made to obtain stable quality shoe leather,
It has been proposed that the addition of sodium caseinate to leather dough is effective. However, for example, when trying to manufacture shoe leather by adding and dispersing sodium caseinate to the powder, the viscosity of the dough increases and the workability deteriorates, and the shape of the shoe skin becomes lumpy, There are drawbacks such as an increase in the number. Such disadvantages are the same as in the case where sodium caseinate is previously dispersed in fats and oils.

[0003] In recent years, margarine for shoe use exclusively for the manufacture of shoe skin has been produced in which an aqueous phase in which sodium caseinate is dissolved and fats and oils are emulsified. However, when producing such a margarine, a facility for dissolving sodium caseinate is necessary, and it has a production defect that it takes too much time to dissolve sodium caseinate, and bacteria and fungi are generated. It has difficulties in storage such as causing problems.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide an oil / fat composition for shoe hides and a method for producing the shoe hides, which can stably produce high-quality and well-shaped shoe hides. That is, by using an appropriate amount of water at the time of use without causing a problem of bacteria and mold during storage, it is excellent in texture (crispness, hardness), flavor and color tone, and has a good volume. It is an object of the present invention to provide an oil and fat composition for a shoe skin and a method for manufacturing a shoe skin, which can stably produce a good shoe skin with an internal phase.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, when dispersing sodium caseinate in fats and oils, polyglycerin condensed ricinoleate or sucrose elca was used as an emulsifier. By using at least one of acid esters,
The inventors have found that the viscosity of the dough does not increase, and a shoe leather having a good shape can be obtained, and the present invention has been completed.

[0006] That is, the present invention provides a fat / oil composition for a shoe skin, characterized in that sodium caseinate is uniformly dispersed in a fat / oil containing at least one of polyglycerin condensed ricinoleate or sucrose erucate. And, in mixing the flour, oil, fat, water and egg to produce the shoe skin, the fat and oil using at least one of polyglycerin condensed ricinoleate or sucrose erucate as the fat was uniformly dispersed in sodium caseinate. A method for producing a shoe skin, comprising using an oil / fat composition.

The fats and oils in the present invention are not particularly limited. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, vegetable fats such as palm kernel oil and milk fat, beef tallow, lard, fish oil, animal fats such as whale oil can be exemplified. Any kind of fats and oils, such as single or mixed oils or processed fats and oils subjected to hardening, fractionation, transesterification and the like, may be used, but preferably those which are kneaded to become plastic.

The sodium caseinate is preferably used in a range of 2 to 10% by weight based on the total amount of the fat and oil composition. If the amount is less than the lower limit, it is difficult to obtain the effect. Conversely, if the amount exceeds the upper limit, the viscosity of the shoe leather dough increases even if the emulsifier described below is added, and the workability is unfavorably reduced.

The content of at least one polyglycerin-condensed ricinoleate or sucrose erucate is 0.1 to 1.0% by weight based on the total amount of the fat and oil composition.
When the amount is less than the lower limit, the increase in the dough viscosity due to sodium caseinate cannot be suppressed, and when the amount exceeds the upper limit, the flavor tends to deteriorate. Sucrose erucic acid ester is a sugar ester whose constituent fatty acid is an unsaturated fatty acid having 22 carbon atoms, and is an effective emulsifier for water-in-oil type emulsification.

In the present invention, in addition to at least one of the above fats and oils, sodium caseinate, polyglycerin condensed ricinoleate or sucrose erucate,
Taste and appearance can be improved by using sugars such as salt and glucose. Salt is effective for improving the taste, and sugars such as glucose are effective for browning the surface of the shoe skin. Further, in addition to sucrose erucate, other sucrose fatty acid esters may be used in combination, other, lecithin,
A glycerin fatty acid ester may be used in combination.

A general method for producing the oil / fat composition of the present invention is to add and mix at least one emulsifier of polyglycerin-condensed ricinoleate or sucrose erucate to oil / fat heated to 40 to 80 ° C. After adding sodium caseinate to this and mixing it uniformly,
It is manufactured by quenching and kneading according to a method for manufacturing a normal shortening such as a votator, a combinator or a perfector. Since the oil / fat composition thus produced contains no or almost no water, it does not need to be stored in a refrigerator as in the case of margarine, and can be stored at room temperature.

[0012] In addition, when producing the shoe skin using the oil / fat composition of the present invention, it may be the same as in the case of using conventional margarine, and the amount of the oil / fat is adjusted to the same amount as in the case of using margarine. It can be manufactured by adding moisture. That is, the fat and water are mixed, heated and boiled, and the flour is added and stirred before cooling to gelatinize the powder, and then the dough is prepared by adding a leavening agent such as eggs and, if necessary, baking soda. Then, deposit on the top plate and bake.

[0013]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the examples, all parts, ratios, and percentages of the amounts are based on weight.

Example 1 According to the following formulation, all the raw materials were added and mixed, and then quenched and kneaded with a combinator to obtain an oil / fat composition.

○ Formulation Example 1 Example 2 Comparative Example 1 ───────────────────────────────── Butter oil 22 Part 22 Part 22 Part Palm oil 50 50 50 Soft palm oil (Mp.22 ° C) 22 22 22 Sodium caseinate 6 66 Salt 0.29 0.29 0.29 Glucose 0.22 0.22 0.22 F-160 * 0.077 0.077 0.077 Lecithin 0.3 0.3 0.3 Emulgy MS * 0.39 0.39 0.39 818H * 0.5 ─ ─ ER290 * ─ 0.4 ─────────────────────────────────── ─────────────────────────────────── * F- 160: sucrose fatty acid ester (bound fatty acid is mainly composed of stearic acid and palmitic acid) (Daiichi Kogyo Seiyaku Co., Ltd.) * Emulgy MS: glycerin monostearate (manufactured by Riken Vitamin Co., Ltd.) * 818H: polyglycerin condensed ricinoleate (Taiyo Kagaku) * ER290: Sucrose L Acid ester (manufactured by Mitsubishi Kasei Co., Ltd.)

○ Formulation Example 3 Example 4 Comparative Example 2 ───────────────────────────────── Butter oil 22 Part 20 Part 22 Part Palm oil 53 50 56 Soft palm oil (Mp.22 ° C) 22 22 22 Sodium caseinate 3 8 ─ Salt 0.29 0.29 0.29 Glucose 0.22 0.22 0.22 F-160 * 0.077 0.077 0.077 Lecithin 0.3 0.3 0.3 Emulgy MS * 0.39 0.39 0.39 818H * 0.15 0.6 ─ ER290 * 0.15 ─ ─ ─────────────────────────────────── * F- 160: Same as above * Emulgy MS: Same as above * 818H: Same as above * ER290: Same as above

Dough mix 250 parts flour 250 parts Strong powder 250 parts Oil / fat composition 500 parts Water 800 parts Whole egg 1000 parts Baking soda 2.5 parts Ammonium carbonate 5 parts

Preparation of Dough 1. Put the oil and fat composition and water in a ball of a 10-coat mixer * and bring to a boil on a stove. (* Kanto Blender Co., Ltd.) 2. Continue boiling for 2 minutes. 3． 2 minutes after boiling, turn off the stove and immediately add the flour. Four. Put the balls in a mixer and beater at low speed for 10 seconds.
Mix for 1.5 minutes at high speed. Five. The whole egg which has been loosened in advance is divided into about 6 equal portions, and 1/6 is added to the dough. Mixer conditions at the time of addition are such that after adding 1/6 whole egg, medium speed is 20 seconds. In addition, 1 /
(6) Baking soda and ammonium carbonate are dissolved in all eggs, and the mixing is performed at a low speed of 5 seconds and a medium speed of 15 seconds. 6． After adding the whole egg, mix at high speed for 2 minutes to finish the dough. 7． When the dough is finished, place the ball in a water bath at around 40 ° C. and cover with a wet towel (keep the dough cool).

Baking The brown topboard is placed upside down on two toppanes. For one kind of dough, squeeze a total of 32 pieces, 16 pieces in total, 8 pieces per top plate. The mouth of the squeeze bag is round (φ7-10mm)
And the deposit amount per piece is 20 g. The temperature of the oven is 220 ° C. on the upper heat and 240 ° C. on the lower heat. When the burn color of the cracks in the shoe skin has arrived, firing is completed (firing time 22 minutes). To observe the change over time (dough stability) of the dough, bake the same dough three times.

○ Result of firing Viscosity (p) * Volume (ml) * Shape ───────────────────────────────── １ Example 1 670 181 Good Example 2 680 180 Good Comparative Example 1 822 174 Poor shape, large cracks Example 3 581 174 Good Example 4 740 184 Good Comparative Example 2 430 147 Small volume control 682 186 Good ───────────────────────────────

* Viscosity is measured by a BH type No. 7 rotor at 20 RPM. * Volume is measured by the rapeseed replacement method, and the average of 12 pieces of shoe skin is measured on the day of baking. (Trade name: Shoe Top D, manufactured by Fuji Oil Co., Ltd., obtained by dissolving and using sodium caseinate in the aqueous phase). In addition, the water content in the dough was adjusted to be the same.

As a result of the above, Examples 1 and 2 in which polyglycerin condensed ricinoleic acid ester (818H) or sucrose erucic acid ester (ER290) were used in combination to produce a shoe skin using an oil or fat in which sodium caseinate was dispersed. 2 showed good results compared with the control baked using margarine for shoe for comparison, but polyglycerin condensed ricinoleate (818H) or sucrose erucate (ER29).
Comparative Example 1, in which 0) was not used, had a high viscosity of the dough, had a large shape after baking, had a large crack, and had a poor shape.

In Example 3 using 3 parts by weight of sodium caseinate, the shape was good, but the volume tended to be small. Conversely, in Example 4 using 8 parts by weight of sodium caseinate, the dough viscosity was low. The volume increased and the cracks tended to increase. On the other hand, in Comparative Example 2 in which neither sodium caseinate nor polyglycerin condensed ricinoleate (818H) or sucrose erucate (ER290) was used, the viscosity of the dough was low, the volume was extremely small, and the shape was poor. there were.

[0024]

As described above, the viscosity of the dough increases when the case leather is manufactured by adding sodium caseinate to powders and fats and oils, and the shoe skin after firing has a severely cracked and lumpy shape. It has a drawback and could only be used in the margarine state, but by using the oil and fat composition of the present invention, it requires equipment and time to dissolve sodium caseinate, and has problems of bacteria and mold. It is not necessary to use margarine, and it has become possible to easily produce shoe leather having a very good shape.

Continuation of the front page (56) References JP-A-6-343380 (JP, A) JP-A-6-22680 (JP, A) JP-A-6-315338 (JP, A) JP-A-5-161445 (JP) JP-A-59-130526 (JP, A) JP-A-61-119137 (JP, A) JP-A-63-24842 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB A21D 2/26 A21D 2/16 A21D 2/18 A23D 9/00 502

Claims (6)

(57) [Claims] 1. An oil / fat composition for shoe skin, wherein sodium caseinate is uniformly dispersed in an oil / fat containing at least one of polyglycerin condensed ricinoleate or sucrose erucate. 2. The fat and oil composition for a crust according to claim 1, wherein the content of sodium caseinate is 2 to 10% by weight based on the total amount of the fat and oil composition. 3. The content of at least one polyglycerol condensed ricinoleate or sucrose erucate in the total amount of 0.1 to 1.0% by weight based on the total amount of the fat or oil composition. The oil and fat composition for shoe skin according to the above. 4. A mixture of flour, oil and fat, water and eggs to produce a shoe skin, wherein casein sodium is uniformly mixed with oil and fat using at least one of polyglycerin-condensed ricinoleate or sucrose erucate as the oil or fat. A method for producing a shoe skin, comprising using a dispersed oil / fat composition. 5. The method according to claim 4, wherein the amount of sodium caseinate dispersed is from 2 to 10% by weight based on the total amount of the fat or oil composition. 6. The amount (total amount) of at least one polyglycerin-condensed ricinoleate or sucrose erucate used is 0.1 to 1.0 with respect to the total amount of the oil or fat composition.
The production method according to claim 4 or 5, which is% by weight.