JP7157553B2 - Fat and oil composition for shoe - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition for shoes.

Conventionally, when manufacturing a shoe case, it is known that the volume, flavor, and texture of the shoe case differ greatly depending on the selection of the fat and oil for the shoe.
Here, general shoe cases are characterized by a rough appearance with many cracks like cabbage. It's becoming visible.
In addition, the puff pastry formulation for obtaining a shoe case generally does not contain sugars, but recently sugars are often used for the purpose of enjoying the flavor of the shoe case or for the purpose of imparting aging resistance. It's becoming

The easiest way to obtain such a shoe case is to add sugar to the choux pastry formulation.
However, since sugars basically suppress the gelatinization of starch, when sugars are added to the shoe dough, swelling of the shoe is suppressed, resulting in a shoe case with a small volume and no voids.
In order to prevent this point, when sugars are added to the choux pastry, sugars are not added during the initial gelatinization process, and sugars are added after gelatinization and kneading. However, with this method, it is difficult to adjust the viscosity of the puff pastry, and furthermore, it is difficult to stably produce the saccharide-containing puff pastry.
Therefore, a method of using flour pastes using a specific starch containing a large amount of sugars (see, for example, Patent Document 1), or a method of using sugars in combination with an acidic oil-in-water emulsified fat composition (for example, Patent Document 2), and a method using an oil-in-water emulsion containing sugars (see, for example, Patent Document 3).

JP 2015-073473 A JP 2016-198062 A JP 2012-210193 A

However, since these saccharides are contained in the aqueous phase of the composition whose outer phase is water, when added in the gelatinization process of the puff pastry production, they disperse in the puff pastry and inhibit the gelatinization. There is not much difference from direct addition of saccharides in that it is prevented by adding it after the gelatinization process. In fact, when these oil-in-water emulsions are added in the gelatinization process, the volume is also reduced.
Thus, when manufacturing a shoe case containing sugars, it is possible to stably obtain a shoe case with a smooth surface, good volume and internal phase, and resistance to aging. I needed a way.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a shoe oil/fat composition that can stably produce a shoe case having a smooth surface, good volume and internal phase, and high resistance to aging.

As a result of various studies to achieve the above object, the present inventors have found that the above problem can be solved by including the soluble sugar in the water phase of the water-in-oil emulsion instead of adding it to the oil-in-water emulsion. I found that
The present invention was obtained based on the above findings, and provides an oil-and-fat composition for shoe puffs, characterized by containing 3 to 40% by mass of a soluble sugar as a solid content, and having an oil-and-fat as a continuous phase. .

By using the oil-and-fat composition for shoes of the present invention, it is possible to stably produce a shoe case having a smooth surface, good volume and internal phase, and high aging resistance.

The oil and fat composition for shoes of the present invention will be described in detail below based on preferred embodiments.
The oil-and-fat composition for shoe puffs of the present invention contains 3 to 40% by mass, preferably 5 to 40% by mass, more preferably 10 to 40% by mass of soluble sugars as a solid content. If it is less than 3% by mass, the effect of the present invention cannot be obtained, and if it exceeds 40% by mass, it is not possible to obtain a shoe case with a good volume even by the present invention.

Although the soluble sugars that can be used in the present invention are not particularly limited, examples include refined sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, Acid-saccharified starch syrup, reduced starch saccharified product, reduced sugar, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharide, xylose, trehalose , fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, milk oligosaccharide, hemicellulose, molasses, isomaltooligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose , theande-oligosaccharides, gentio-oligosaccharides, etc., and one or more selected from these can be used.
Among them, in the present invention, in terms of obtaining a gentle baked color, a good flavor and a good floating shoe case, refined sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch It is preferable to use one or more of saccharified products, isomerized liquid sugar, sucrose-bound starch syrup, trehalose, and galacto-oligosaccharides, and particularly preferably liquid sugar, enzyme-saccharified starch syrup, acid-saccharified starch syrup, and reduced starch. One or more of saccharified products, isomerized liquid sugar, and sucrose-bound starch syrup are used. The term "soluble" as used in the present invention means dissolving in water at 25°C. For example, it is preferable to dissolve 5 g or more in 100 ml of water at 25°C.

The fat and oil content of the fat and oil composition for shoes of the present invention is preferably 30 to 80% by mass, more preferably 40 to 65% by mass. When it is 30% by mass or more, it is easy to obtain a shoe case with good float, and when it is 80% by mass or less, it becomes easy to contain the soluble sugars necessary for obtaining the effects of the present invention.

The edible oils and fats that can be used in the present invention are not particularly limited. Various vegetable oils and fats such as milk fat, lard, cacao butter, fish oil and whale oil, animal oils and fats, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification, among which It can also be used in combination of one or more.

Among them, in the present invention, transesterified oil of palm fraction soft part oil is used in an oil phase of 50% by mass or more, more preferably 80% by mass or more, in order to obtain a good flavor and a good inner phase and floating shoe case. is preferred. The iodine value of palm fractionated soft-tissue oil is usually 52-75.

The oil/fat composition for shoe puffs of the present invention preferably contains 1 to 10% by mass, more preferably 2 to 8% by mass of protein based on the composition. If it is 1% by mass or more, it is easy to obtain a shoe case with excellent shape retention and good volume and internal phase. . The above protein content includes proteins contained in the following other ingredients.

Proteins used in the oil-and-fat composition for shoe of the present invention are not particularly limited, but examples include whey protein, casein protein, other milk proteins, low-density lipoproteins, high-density lipoproteins, phosvitin, and ribetin. , egg proteins such as phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin and glutelin; and other animal and vegetable proteins. These proteins may be added in the form of one or more proteins, or in the form of food materials containing one or more proteins, depending on the purpose.

In the oil-and-fat composition for shoe puffs of the present invention, among the above proteins, it is preferable to use milk protein, since a shoe case with good flavor and texture can be obtained.
In addition, as the milk protein, milk raw materials containing milk protein, such as raw milk, milk, sweetened condensed milk, sweetened condensed skim milk, sugar-free condensed milk, sugar-free condensed skim milk, skim milk, concentrated milk, skimmed concentrated milk, Butter serum, milk fat globule capsule fraction, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, lactose-free whey, Lactose-free whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, acid casein, cream, cream cheese, natural cheese, processed cheese and the like can be used.

In the oil/fat composition for puffs of the present invention, in addition to the raw materials described above, various food materials and food additives that are commonly used in oil/fat for puffs can be used.
For example, water, emulsifiers, thickeners, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, β-carotene, and caramel. , coloring agents such as monascus pigments, antioxidants such as tocopherols and tea extracts, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improving agents, food materials such as fruits, fruit juices, and coffee and food additives.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid ester, glycerin lactic acid ester, glycerin succinic acid ester, glycerin tartaric acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid ester, sorbitan fatty acid ester, shovel. Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, soybean lecithin, Non-synthetic emulsifiers such as egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk are included.

The content of the emulsifier in the oil/fat composition for shoes of the present invention is preferably 0.02 to 2.5% by mass, more preferably 0.1 to 2% by mass, and most preferably 0.1 to 1% by mass. .

Examples of the thickening stabilizer 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, low-substituted carboxymethyl cellulose, methyl cellulose, Agar, glucomannan, gelatin, starch, modified starch and the like can be mentioned, and one or more selected from these can be used.

The content of the thickening stabilizer in the oil-and-fat composition for shoes of the present invention is preferably 0 to 5% by mass, more preferably 0 to 2% by mass.

The oil-and-fat composition for shoe puffs of the present invention may be either a shortening type containing no water or a water-in-oil emulsified margarine type containing water, as long as the oil-and-fat composition contains oil as a continuous phase. However, the margarine type is preferable because it has good protein dispersibility, is easy to handle when producing a shoe case, and particularly preferably contains an aqueous phase component because it can prevent splashing of fats and oils in the gelatinization process. . The water-in-oil type mentioned above includes the water-in-oil type. In the case of margarine type, the water content is preferably 5 to 45% by mass, more preferably 5 to 20% by mass, because the above effect is good.

Next, a preferred method for producing the oil-and-fat composition for shoes of the present invention will be described.
First, an oil phase containing edible oils and fats and optionally other ingredients and an aqueous phase containing saccharides and optionally other ingredients are mixed and emulsified in a water-in-oil type to obtain a preliminary emulsified liquid. The protein and emulsifier may be added to the oil phase or to the water phase. Moreover, when the water phase is small or when shortening, the sugars may be dispersed directly in the oil phase. Next, it is desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.

Next, the preliminarily emulsified liquid is cooled and crystallized. It is preferably cooled and plasticized. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling.
Examples of cooling equipment include closed continuous tube coolers, margarine manufacturing machines such as votators, combinators, and perfectors, and plate heat exchangers. Combinations are also included.
Nitrogen, air, or the like may be added in any step of producing the oil-and-fat composition for shoes of the present invention.

Next, the shoe case of the present invention, which is characterized by using the oil-and-fat composition for shoes of the present invention described above, will be described.
The shoe case of the present invention is characterized by a smooth surface, favorable volume and internal phase, and high aging resistance.

Although the dough composition of the shoe case of the present invention is not particularly limited, it is preferably 70 to 150 parts by mass, particularly 100 to 140 parts by mass, of the oil and fat composition for shoe of the present invention per 100 parts by mass of wheat flour. It consists of 100 to 250 parts by weight, especially 120 to 200 parts by weight of water, and 150 to 300 parts by weight of whole eggs, especially 200 to 280 parts by weight. In the composition of the shoe case of the present invention, if the blending amount of the shoe oil and fat composition of the present invention is less than 70 parts by mass with respect to 100 parts by mass of wheat flour, the volume of the shoe case is small, the texture is hard, and It tends to be a shoe case with an unstable shape. Further, when the blending amount of the oil/fat composition for shoes exceeds 150 parts by mass per 100 parts by mass of wheat flour, the shoe case tends to have a strong oily feel.
The above amount of water does not include the amount of water contained in the oil/fat composition for shoes.

In addition to the above components, swelling agents such as ammonium bicarbonate and sodium bicarbonate, which are generally used in the manufacture of shoe cases, can be added to the material of the shoe case, and if necessary, an emulsifier. , sugars, starches, inorganic salts, organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, coffee and coffee products, other general food materials, flavoring ingredients such as flavorings and seasonings, coloring Ingredients, preservatives, pH adjusters and the like can also be used as appropriate.

Next, a preferred method for manufacturing the shoe case of the present invention will be described.
The shoe case of the present invention may be produced according to a general method for producing a shoe case, except that the oil-fat composition for shoes of the present invention is used. It is preferable to use it in the gelatinization process of wheat flour because it is easy to stably obtain a shoe case with a smooth surface, good volume and internal phase, and high aging resistance. Therefore, it is preferable to manufacture as follows.
The oil and fat composition for shoe of the present invention is heated and boiled with water, wheat flour is added thereto and kneaded to make a gelatinized state suitable for forming a shoe case like a general shoe case, A liquid egg is added in several portions while mixing to sufficiently emulsify the choux pastry, the hardness is adjusted with the liquid egg, and a leavening agent is added and mixed to obtain a choux pastry. As the liquid egg, a liquid egg in which a swelling agent is dissolved may be used. If necessary, the above emulsifiers, sugars, starches, inorganic salts, organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, coffee and coffee products, other general food materials, flavoring agents, Taste ingredients such as seasonings, coloring agents, preservatives, pH adjusters, etc. are added and mixed during heating and boiling or during emulsification of the choux pastry.

Then, the resulting choux pastry is filled in a piping bag or the like, squeezed onto a top plate or the like, and baked in an oven or the like to obtain the shoe case of the present invention.
The choux pastry can also be frozen in the state of dough or squeezed into dough balls. When freezing the puff pastry, it is preferable to use a quick freezer at -30°C to -45°C for quick freezing.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples, Comparative Examples, etc., but these Examples and the like are not intended to limit the present invention.
<Production of Oil and Fat Composition for Shoe>
[Production Example 1] Production of transesterified oil A Fractionated palm oil having an iodine value of 55 was subjected to a non-selective transesterification reaction using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85°C, under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250°C, 60 minutes, steam blowing amount 5%, 4.0 × 10 under reduced pressure of ² Pa or less) to obtain transesterified oil A of palm fractionated soft part oil.

[Example 1]
0.5 parts by mass of glycerin monopalmitate and 0.5 parts by mass of soybean lecithin were added to 58 parts by mass of a mixed oil consisting of 90% by mass of transesterified fat A and 10% by mass of rapeseed liquid oil, and heated to 70 ° C. 3 parts by mass of sodium caseinate (protein content: 90% by mass) was added and mixed to obtain an oil phase. On the other hand, 1 part by mass of common salt was dissolved in 37 parts by mass of sugar-mixed fructose-glucose liquid sugar (75% by mass of sugar solids, 25% by mass of water) to prepare an aqueous phase. The oil phase and the water phase were mixed, emulsified, and rapidly cooled and plasticized at a cooling rate of −30° C./min to obtain a water-in-oil margarine type shoe oil composition A.
Using the oil/fat composition A for shoe, a shoe case A was produced according to <Formulation of shoe case and production method> described below.
The obtained shoe case A was evaluated according to the following <appearance evaluation method><volume evaluation method><internal phase evaluation method> and <aging resistance evaluation method>, and the evaluation results are shown in Table 1.

[Example 2]
A water-in-oil margarine type water-in-oil margarine type with the same formulation and production method as in Example 1 except that 3 parts by mass of sodium caseinate used in Example 1 was changed to no addition and 3 parts by mass of water was blended in the aqueous phase. was obtained.
Using the oil/fat composition B for shoes thus obtained, a shoe case B was produced according to <Formulation of shoe case and manufacturing method> described below.
The obtained shoe case B was evaluated according to the following <appearance evaluation method><volume evaluation method><internal phase evaluation method> and <aging resistance evaluation method>, and the evaluation results are shown in Table 1.

[Comparative Example 1]
0.5 parts by mass of glycerin monopalmitate and 0.5 parts by mass of soybean lecithin were added to 85 parts by mass of a mixed oil consisting of 90% by mass of transesterified fat A and 10% by mass of rapeseed liquid oil, and heated to 70 ° C. 3 parts by mass of sodium caseinate (protein content: 90% by mass) was added and mixed to obtain an oil phase. On the other hand, 1 part by mass of common salt was dissolved in 10 parts by mass of water to obtain an aqueous phase. The oil phase and the water phase were mixed, emulsified, and rapidly cooled and plasticized at a cooling rate of −30° C./min to obtain a water-in-oil margarine type shoe oil composition C.

A shoe case C was produced using the obtained shoe oil/fat composition C according to <Formulation and production method of shoe case> described below.
The obtained shoe case C was evaluated according to the following <appearance evaluation method><volume evaluation method><internal phase evaluation method> and <aging resistance evaluation method>, and the evaluation results are shown in Table 1.

<Formulation and manufacturing method of shoe case>
100 g of the oil and fat composition for shoe shoe A or B obtained in Examples 1 and 2 and 150 g of water were weighed in a mixer bowl, placed on a gas stove, and dissolved by heating to 105°C. 100 g of wheat flour was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 2 minutes at medium speed. When the gelatinized product has cooled to 55°C, gradually mix the egg liquid obtained by dissolving 0.5 g of ammonium bicarbonate in 220 g of whole egg while mixing at medium speed. In addition, a uniform choux pastry was obtained. Fill a pastry bag with choux pastry, squeeze 20 g onto a baking sheet lined baking sheet, and place in a fixed oven set to 190°C top heat and 210°C bottom heat for 25 minutes (After 13 minutes, the top and bottom heat conditions are set. ) was fired.
In the case of the shoe oil/fat composition C obtained in Comparative Example 1, a shoe dough and a shoe case were obtained by the following method.
68 g of oil and fat composition for puffs, 37 g of sugar-mixed fructose glucose liquid sugar (75% by mass of sugar solids, 25% by mass of water), and 145 g of water were weighed in a mixer bowl, placed on a gas stove, and heated to 105° C. to dissolve. 100 g of wheat flour was added at once to the mixture, and the mixture was sufficiently gelatinized and mixed to obtain a gelatinized product. Set the mixer bowl in the mixer and mix for 2 minutes at medium speed. When the gelatinized product has cooled to 55°C, gradually mix the egg liquid obtained by dissolving 0.5 g of ammonium bicarbonate in 220 g of whole egg while mixing at medium speed. In addition, a uniform choux pastry was obtained. Fill a pastry bag with choux pastry, squeeze 20 g onto a baking sheet lined baking sheet, and place in a fixed oven set to 190°C top heat and 210°C bottom heat for 25 minutes (After 13 minutes, the top and bottom heat conditions are set. ) was fired.

<Appearance evaluation method>
The uniformity of the shape of the shoe case was visually observed and evaluated according to the following evaluation criteria.
・Evaluation Criteria ⊚ The surface was smooth and had a well-proportioned shape with no bottom rise.
◯ The surface was slightly cracked and had a slightly irregular shape.
(triangle|delta) It was a slightly flat shape.
× The bottom was sharply raised, and the shape was flat.
XX The cracks on the surface were large and the appearance was like cabbage.

<Volume evaluation method>
The specific volume of the shoe case was calculated by the rapeseed substitution method and evaluated according to the following evaluation criteria.
・Evaluation criteria ◎ Specific volume 12.0 cm ³ /g or more ○ Specific volume 11.0 cm ³ /g or more and less than 12.0 cm ³ /g △ Specific volume 10.0 cm ³ /g or more and less than 11.0 cm ³ /g × Specific volume Less than 10.0 cm ³ /g

<Internal Phase Evaluation Method>
The cross section of the shoe case was visually observed and evaluated according to the following evaluation criteria.
・Evaluation Criteria A: It had a single cavity of sufficient size without room separation.
○ Although it was a sufficient size, it was an internal affair with a few separate rooms.
△ The cavity was a little small, and it was an internal phase with a room separation.
× It was an internal phase with small cavities and separate rooms.
No XX cavities were observed, and the internal phase was fine.

<Aging resistance evaluation method>
The shoe case was placed in a bag, stored at 25°C for 2 days, and then tasted, and its texture was evaluated according to the following evaluation criteria.
・Evaluation Criteria A: Very good texture without strain.
◯ Good with no feeling of friction.
(triangle|delta): It is unsatisfactory with a feeling of slight pull.
x: The food texture is strong and is unsatisfactory.

As can be seen from Table 1 above, the shoe cases obtained using the shoe oil/fat composition of the present invention were excellent in appearance, volume, internal phase, and aging resistance.
In contrast to these examples, the shoe case of Comparative Example 1, which was produced by using a shoe oil and fat composition containing no sugars and separately adding sugars during heating, had poor appearance, volume, internal phase, and aging resistance. Met.

Claims (6)

An oil/fat composition for shoe puffs containing 10 to 40% by mass of a soluble saccharide as a solid content and having an oil/fat as a continuous phase. The oil/fat composition for shoe puffs according to claim 1, wherein the oil/fat content is 30 to 80% by mass. 3. The oil/fat composition for shoe puffs according to claim 1 or 2, containing 1 to 10% by mass of protein. A puff pastry containing the fat and oil composition for puffs according to any one of claims 1 to 3. A shoe case obtained by heat-treating the shoe dough according to claim 4. A method for producing a shoe case, using the oil-and-fat composition for shoes according to any one of claims 1 to 3.