JP7530732B2 - Water-in-oil emulsion, layered bakery dough and method for producing the dough, layered bakery food, and method for improving the floating and inner layer of the food - Google Patents

Description

The present invention relates to a water-in-oil emulsion, a layered bakery dough and a method for producing the dough, a layered bakery food product, and a method for improving the floating and inner layer of the food product.

When producing layered bakery foods such as Danish pastries, croissants, and pies, it is important that the resulting layered bakery foods have good float and inner layers. Conventionally, the float and inner layers of layered bakery foods have been improved by adjusting the amount of folded-in oil that is incorporated by folding it into the layered bakery dough, the number of times the dough is folded, and the physical properties of the folded-in oil.

In recent years, there has been a trend to reduce the amount of folded oil used when producing layered bakery foods, due to the trend toward cost reduction in the bakery industry and health consciousness among consumers. However, layered bakery foods in which the amount of folded oil relative to the dough is reduced usually have dough that is less stretchable and more likely to shrink when baked, compared to layered bakery foods in which the amount of folded oil is relatively large. This leads to poor workability when preparing the layered bakery dough, and the resulting layered bakery foods are prone to floating and poor inner layers, and the shape is not stable.

Therefore, methods are being investigated for producing layered bakery foods that can suppress deterioration in workability and produce layered bakery foods that have the same floating and inner layer as before, even when the amount of folded-in oil used is reduced.

Examples of such methods that have already been proposed include a laminated dough containing an organic acid monoglyceride, an emulsifier, and sugars (Patent Document 1), a plastic oil composition for roll-in that uses two types of oils and fats with a specific triglyceride composition (Patent Document 2), and a water-in-oil emulsified oil and fat composition that contains a diglyceride and a monoglyceride that contain saturated fatty acid residues with 20 or more carbon atoms (Patent Document 3).

On the other hand, in the manufacture of bakery foods, ascorbic acid is commonly used to adjust the physical properties of dough. A small amount of ascorbic acid can effectively adjust the physical properties of dough. However, on the other hand, in order to make the dough tighter, the extensibility of the dough decreases, and when manufacturing layered bakery foods, there is a problem that the workability when preparing the layered bakery dough tends to decrease.

Among the conventional techniques for obtaining layered bakery foods with good floating and inner layers, those that feature the use of ascorbic acid include, for example, a method for producing Danish dough to which water-soluble soybean polysaccharides and ascorbic acid have been added (Patent Document 4) and bread dough containing an aerated oil composition that contains an oil with a specific melting point and ascorbic acid (Patent Document 5).

JP 2012-210178 A JP 2018-042478 A JP 2018-166417 A International Publication No. 2014/017139 International Publication No. 2018/117169

However, while the above-mentioned conventional techniques can produce layered bakery foods with relatively good floating and inner layers even when a small amount of folded-in oil or fat is used, they also have the following problems:

For example, in the method of Patent Document 1, organic acid monoglycerides and the like are directly incorporated into the dough, which may excessively change the physical properties of the dough and reduce workability during dough preparation.

For example, the method of Patent Document 4 involves adding fast-acting ascorbic acid directly to the dough when preparing the Danish pastry, which increases the volume after baking and improves the quality of the Danish. However, even when water-soluble soybean polysaccharides are used in combination, there is still a problem that the dough tends to harden and workability tends to decrease throughout the bread-making process.

For example, the method of Patent Document 5 also involves kneading an oil and fat composition containing ascorbic acid, which has a fast-acting effect, into the dough when preparing bakery dough. Patent Document 5 describes that because ascorbic acid is contained in the oil and fat, the action of ascorbic acid on the dough is delayed, and there is no decrease in workability when preparing the dough. However, in reality, when the oil and fat composition is kneaded into bakery dough, the oil and fat composition is dispersed in the dough until it becomes so fine that it cannot be visually recognized, and the ascorbic acid acts on the dough, hardening the dough and decreasing workability.

In addition, the conventional techniques described above may not provide the crispy texture characteristic of layered bakery foods.

For this reason, there is room for improvement even in previously known technologies.

Therefore, the present invention aims to satisfy the following three requirements even when the amount of folded-in oil or fat used in producing a layered bakery food product is reduced.
(1) It is possible to improve the workability (dough extensibility) during the preparation of layered bakery dough.
(2) It is possible to produce layered bakery foods with good float and inner layer.
(3) It is possible to produce layered bakery foods that have a crispy texture.

In the present invention, a layered bakery food product having good floating means that it expands sufficiently in the oven and has a large specific volume. In addition, a layered bakery food product having a good inner layer means that the air bubbles in the crumb are large and the air bubble membrane is thin.

The above problem was solved by adopting a water-in-oil emulsion containing ascorbic acids and having the pH of the aqueous phase adjusted to a predetermined range as the oil composition. Specifically, the above problem was solved by the following means <1>, preferably by the means <2> and subsequent means.

＜1＞
A water-in-oil emulsion containing ascorbic acids and having an aqueous phase with a pH of 3.0 to 9.0.
＜2＞
The water-in-oil emulsion according to <1>, which is for folding.
＜3＞
The water-in-oil emulsion according to <1> or <2>, having an SFC of 20 to 45% at 15°C and an SFC of 3 to 17% at 34°C.
＜4＞
The water-in-oil emulsion according to any one of <1> to <3>, wherein the mass ratio of the oil phase to the water phase is 20 to 95:5 to 80.
＜5＞
The water-in-oil emulsion according to any one of <1> to <4>, wherein at least a portion of the ascorbic acid is contained in the aqueous phase.
＜6＞
The water-in-oil emulsion according to <5>, wherein the content of ascorbic acids in the aqueous phase, calculated as ascorbic acid, is 70% by mass or more of the total amount of ascorbic acids calculated as ascorbic acid.
＜７＞
The water-in-oil emulsion according to any one of <1> to <6>, wherein the content of ascorbic acids in terms of ascorbic acid is 0.002 to 0.2% by mass based on the water-in-oil emulsion.
＜8＞
The water-in-oil emulsion contains only organic acids as ascorbic acids,
The water-in-oil emulsion according to any one of <1> to <7>, wherein the pH of the aqueous phase is 3.0 to 5.0.
＜9＞
The water-in-oil emulsion contains an organic acid and an organic acid metal salt as ascorbic acids,
The water-in-oil emulsion according to any one of <1> to <7>, wherein the pH of the aqueous phase is 5.0 to 7.0.
＜10＞
The water-in-oil emulsion contains only organic acid metal salts as ascorbic acids,
The water-in-oil emulsion according to any one of <1> to <7>, wherein the pH of the aqueous phase is 7.0 to 9.0.
<11>
The oil phase contains a raw material fat α that satisfies the following conditions (A) to (C),
The water-in-oil emulsion according to any one of <1> to <10>, wherein the content of the raw material fat/oil α is 4 to 35 mass% based on the fat/oil contained in the water-in-oil emulsion;
(A) SFC at 20°C is 45 to 80% and SFC at 30°C is 35 to 75%;
(B) in the triglyceride composition, the content of trisaturated triglycerides is 20 to 75% by mass;
(C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid accounts for 85 mass% or more of the saturated fatty acid content.
＜12＞
The oil phase contains a raw material fat/oil β that satisfies the following conditions (D) to (F),
The water-in-oil emulsion according to any one of <1> to <11>, wherein the content of the raw material fat/oil β is 5 to 30 mass% based on the fat/oil contained in the water-in-oil emulsion;
(D) the SFC at 20°C is 40 to 85% and the SFC at 30°C is 10 to 75%;
(E) in the triglyceride composition, the ratio of the content of 1,3-disaturated-2-monounsaturated triglycerides to the content of disaturated monounsaturated triglycerides is 0.30 to 0.40 in terms of mass ratio;
(F) In the triglyceride composition, the content of trilauroylglycerol is 3 to 20 mass%.
＜13＞
A layered bakery dough comprising the water-in-oil emulsion according to any one of <1> to <12> in an amount of 20 to 50 parts by mass per 100 parts by mass of flour in the layered bakery dough.
＜14＞
<13> A method for producing layered bakery dough, using the water-in-oil emulsion according to any one of <1> to <12>.
＜15＞
A layered bakery food product obtained by heating the layered bakery dough according to <13>.
＜16＞
A method for improving the floating and inner layer of a layered bakery food product, using the water-in-oil emulsion according to any one of <1> to <12>.

The water-in-oil emulsion of the present invention improves the workability (stretchability) of the layered bakery dough during preparation, even when the amount of folded oil used in producing the layered bakery food is reduced, and allows the production of layered bakery food with good floating and inner layer and a crispy texture.

The following describes a preferred embodiment of the present invention. For convenience, each component is described based on this preferred embodiment, but the present invention is not limited to such an embodiment.

In this invention and this specification, "triglyceride composition" means the composition ratio based on the type of triglyceride contained in the oil phase, and "constituent fatty acid composition" means the composition ratio based on the type of fatty acid (more specifically, fatty acid residues; the same applies below) that constitutes the glyceride. SFC means solid fat contents.

<Water-in-oil emulsion>
The water-in-oil emulsion of the present invention is a water-in-oil emulsion containing ascorbic acids and having a pH of the aqueous phase of 3.0 to 9.0. By using the water-in-oil emulsion of the present invention when producing layered bakery foods, even when the amount of folded-in oil used is reduced, the workability (dough extensibility) during the preparation of the layered bakery dough can be improved, and layered bakery foods having good floating and an inner layer and a crispy texture can be produced.

The reason why the water-in-oil emulsion of the present invention provides the above-mentioned effects is unclear, but is presumed to be as follows.

In the previously known methods, ascorbic acids were uniformly dispersed in the dough by directly adding them to the dough, which resulted in a wide range of action between the ascorbic acids and the dough, which caused the dough to become tight and hard, leading to poor stretchability and poor workability. In contrast, in the present invention, ascorbic acids are not uniformly dispersed in the dough, but are contained in the water-in-oil emulsion. This limits the range in which the water-in-oil emulsion of the present invention acts on the dough to a narrow range at the interface between the dough and the water-in-oil emulsion. Furthermore, the ascorbic acids in the water-in-oil emulsion can only move easily in the ingredients when the oil phase of the layered bakery dough is dissolved and demulsified by proofing (secondary fermentation) or baking. Therefore, it is thought that the action of ascorbic acids on the dough can be suppressed until the proofing or baking stage of the layered bakery dough. In this way, since the action of ascorbic acids on the dough during preparation of the layered bakery dough can be suppressed, it is presumed that the deterioration of the dough's extensibility due to the dough's tightness can be suppressed, and the decrease in workability during dough preparation can be suppressed. In addition, it is presumed that the improved workability during dough preparation allows the dough to be appropriately stretched, and therefore layered bakery foods with good floating and inner layers and a crispy texture can be stably produced.

Furthermore, in the present invention, when the layered bakery dough reaches the proofing or baking stage, the oil phase dissolves and demulsifies, allowing the ascorbic acids to be impregnated into the dough. It is believed that the ascorbic acids impregnated into the dough strengthen the disulfide bonds in the dough, accelerating the hardening of the dough. In this way, it is believed that the hardening of the dough progresses through a mechanism different from that in the dough preparation stage during the proofing and baking stages of the dough, and as a result, it is presumed that the occurrence of falling out of the oven during baking is suppressed, and a layered bakery food product having good floating and an inner layer and a crispy texture is obtained.

In addition, in the present invention, since the pH of the aqueous phase of the water-in-oil emulsion is 3.0 to 9.0, it is presumed that the protein in the inner layer dough can be appropriately denatured, resulting in a layered bakery food with a crispier texture.

In addition, the use of the water-in-oil emulsion of the present invention has the effect of reducing the use of ingredients that affect the inherent flavor of the layered bakery food, thereby maintaining the good flavor of the layered bakery food.

Each element of the present invention is described in detail below.

<<Constitution of water-in-oil emulsion>>
In the present invention, the water-in-oil emulsion has a water-in-oil emulsion type. The water-in-oil type here means that the continuous phase is an oil phase, and includes multiple emulsion types such as water-in-oil and oil-in-water types in addition to water-in-oil types. When the oil composition is an oil-in-water emulsion, when the oil composition is folded into the dough during the preparation of the layered bakery dough, the emulsion is easily absorbed into the dough, making it difficult to obtain a layered bakery food with good floatation and inner layer. In addition, when a non-emulsified oil composition such as shortening is used, the extensibility is poor, and the workability during the preparation of the layered bakery dough is likely to decrease. In the present invention, since the oil composition is a water-in-oil emulsion, a layered bakery food with good floatation and inner layer and a crispy texture can be obtained.

In the water-in-oil emulsion of the present invention, it is preferable that at least a part of the ascorbic acid is contained in the aqueous phase. By having at least a part of the ascorbic acid in the aqueous phase, which is the dispersed phase of the water-in-oil emulsion, the ascorbic acid is more likely to remain in the water-in-oil emulsion, and the action of the ascorbic acid on the dough is suppressed in the preparation stage of the layered bakery dough, and the action of the ascorbic acid on the dough can be promoted by applying heat in the proofing and baking stages. Thus, in the present invention, a better effect can be obtained by adjusting the timing of the action of the ascorbic acid on the dough. In addition, the other part of the ascorbic acid may be contained in the oil phase. By adjusting the amount of the ascorbic acid contained in the aqueous phase and the amount of the ascorbic acid contained in the oil phase, it is possible to more finely adjust the timing of the action of the ascorbic acid on the dough. The content of ascorbic acids in the aqueous phase, calculated as ascorbic acid, is preferably 60 to 100% by mass of the total amount of ascorbic acids calculated as ascorbic acid, from the viewpoint of delaying the timing of the action of the ascorbic acids on the dough. The content is more preferably 70% by mass or more, and even more preferably 80% by mass or more.

The oil content in the water-in-oil emulsion of the present invention is not particularly limited, but is preferably 40 to 90% by mass. The oil content is more preferably 50% by mass or more, and even more preferably 60% by mass or more. The oil content may be 85% by mass or less, or 80% by mass or less. The oil content is calculated based on the total amount of pure oil in the raw material containing the oil and fat content, in addition to the edible oil and fat content.

The water content in the water-in-oil emulsion of the present invention is not particularly limited, but is preferably 5 to 50% by mass. The water content is more preferably 40% by mass or less, and even more preferably 30% by mass or less. The water content may be 7% by mass or more, or 10% by mass or more. The water content is calculated as the total amount of pure water in the raw materials containing water, in addition to the water to be blended.

<<Use of water-in-oil emulsion>>
The water-in-oil emulsion of the present invention is preferably used in the manufacture of bakery foods, particularly layered bakery foods. The water-in-oil emulsion of the present invention can be used for kneading and can also be used for folding. However, when used for kneading, the water-in-oil emulsion is usually finely dispersed in the dough until it is no longer visible, so that the action of ascorbic acids in the water-in-oil emulsion on the dough is relatively quick, and the workability is likely to decrease due to the hardening of the dough. Therefore, in order to suppress the decrease in workability when manufacturing layered bakery dough and to obtain a layered bakery food having good floating and an inner layer, the water-in-oil emulsion of the present invention is preferably used for folding.

The water-in-oil emulsion of the present invention preferably has plasticity so that it can be appropriately used for folding. For example, the SFC of the water-in-oil emulsion at 15°C is preferably 20 to 45%. The lower limit of this SFC is more preferably 21% or more, and even more preferably 22% or more. The upper limit of this SFC is more preferably 40% or less, and even more preferably 35% or less. The SFC of the water-in-oil emulsion at 34°C is preferably 3 to 17%. The lower limit of this SFC is more preferably 4% or more, and even more preferably 5% or more. The upper limit of this SFC is more preferably 16% or less, and even more preferably 15% or less.

The SFC value can be measured by a standard method in the technical field. For example, in the present invention, the SFC of the sample to be measured is measured by pulse NMR (direct method) described in AOCS official method cd16b-93, and the measured value is converted into the amount of oil phase to be used. In other words, when a measurement is performed on a sample that does not contain an aqueous phase, the measured value is the SFC as is, and when a measurement is performed on a sample that contains an aqueous phase, the measured value converted into the amount of oil phase is the SFC.

<<Ascorbic acids>>
As the ascorbic acid, for example, ascorbic acid, dehydroascorbic acid, metal salts thereof, and derivatives thereof can be used.

Ascorbic acid is also known as vitamin C and is generally known as a reducing agent. In addition, in the preparation of dough in the manufacture of bakery foods, ascorbic acid is converted to dehydroascorbic acid in the dough and serves as an oxidizing agent. The ascorbic acid is preferably L-ascorbic acid. In the following, unless otherwise specified, L-ascorbic acid will be referred to simply as ascorbic acid.

Metal salts of ascorbic acid and dehydroascorbic acid include, for example, sodium salts, potassium salts, and calcium salts. Derivatives of ascorbic acid and dehydroascorbic acid include, for example, ascorbic acid fatty acid esters and ascorbic acid glycosides.

In the present invention, it is preferable that at least a part of the ascorbic acid is contained in the aqueous phase, which is the dispersed phase in the water-in-oil emulsion. Therefore, it is preferable that the ascorbic acid is water-soluble. When the ascorbic acid is water-soluble, the ascorbic acid tends to remain in the aqueous phase, and the action of the ascorbic acid on the dough can be easily delayed until the time of proofing or baking. In addition, starting from the demulsification of the water-in-oil emulsion by heating in the proofing or baking stage, the reaction between the dough and the ascorbic acid in the proofing or baking stage can be appropriately controlled. In the present invention and this specification, the fact that the ascorbic acid is water-soluble means that the water is colorless and transparent when it is dissolved at least 35 g/L in water at 20°C. Usually, ascorbic acids having a hydroxyl group (OH group) are water-soluble. In the present invention, the number of hydroxyl groups in the chemical structure of the ascorbic acid is preferably 1 to 4, more preferably 2 to 4, and even more preferably 3 or 4.

It is preferable that the ascorbic acids do not have a fat-soluble group such as a fatty acid residue. By not adding a fat-soluble group to the structure of the ascorbic acids, the water solubility of the ascorbic acids can be ensured. Examples of ascorbic acid derivatives that have been given fat solubility include ascorbic acid fatty acid esters such as ascorbic acid palmitate and ascorbic acid stearate.

In the present invention, the ascorbic acid is preferably at least one selected from ascorbic acid, metal salts of ascorbic acid, and ascorbic acid derivatives, and more preferably at least one selected from ascorbic acid and metal salts of ascorbic acid.

In the present invention, fruit juices and concentrates and extracts thereof from fruits with a high content of ascorbic acids (such as acerola, lemon, and camu camu) can also be used as a source of ascorbic acids. Also, ascorbic acid preparations can be used as a source of ascorbic acids. When using fruit-derived materials or preparations as a source of ascorbic acids, they can be in the form of a powder or a liquid.

In the present invention, ascorbic acids can be contained in any amount within a range that satisfies the pH conditions of the aqueous phase in the water-in-oil emulsion described below and does not impair the effects of the present invention. In consideration of the balance between the flavor of the water-in-oil emulsion and the effects of the present invention, the content of ascorbic acids (ascorbic acid) is preferably 0.002 to 0.2% by mass based on the water-in-oil emulsion. Furthermore, the above content is more preferably 0.15% by mass or less, and even more preferably 0.10% by mass or less. Furthermore, the above content is more preferably 0.008% by mass or more, and even more preferably 0.032% by mass or more.

When the content of ascorbic acids calculated as ascorbic acid is 0.002% by mass or more based on the water-in-oil emulsion, the effects of the present invention can be obtained more effectively, and even if the amount of water-in-oil emulsion used is reduced, a layered bakery food having good floating and inner layer and a crispy texture can be obtained more stably. Also, even if the amount of water-in-oil emulsion used is increased to obtain a layered bakery food for a specific purpose, good floating and inner layer and a crispy texture can be ensured, making it easier to solve the problems of the present invention.

By setting the content of ascorbic acids, calculated as ascorbic acid, to 0.2% by mass or less based on the water-in-oil emulsion, the layered bakery dough produced using the water-in-oil emulsion of the present invention can be prevented from hardening, which would result in a layered bakery food having good floating and an inner layer, and thus prevent the layered bakery food from becoming hard in texture.

Ascorbic acids may be used alone or in a mixture of two or more. When two or more types of ascorbic acids are used, it is preferable that the total content is within the above range.

<<Aqueous phase>>
The aqueous phase consists essentially of water and may optionally contain the ascorbic acids and other ingredients previously mentioned, which are described below.

The pH of the aqueous phase of the water-in-oil emulsion of the present invention is 3.0 to 9.0. The pH of the aqueous phase is more preferably 4.0 or higher, even more preferably 5.0 or higher, and particularly preferably 6.0 or higher. The pH of the aqueous phase is more preferably 8.6 or lower, even more preferably 8.2 or lower, and particularly preferably 8.0 or lower. The pH of the aqueous phase of the water-in-oil emulsion is the value measured at room temperature (e.g., 23 to 25°C) before mixing with the oil phase.

By having the pH of the aqueous phase of the water-in-oil emulsion be 3.0 or higher, problems such as the layered bakery food becoming brittle and easily breaking, becoming more sour, and even losing its good flavor are less likely to occur. In addition, problems such as the surface not being sufficiently browned upon baking, which impairs the appearance of the layered bakery food, are also less likely to occur. On the other hand, by having the pH of the aqueous phase of the water-in-oil emulsion be 9.0 or lower, layered bakery food with a crispy texture is more easily obtained.

The pH of the aqueous phase of the water-in-oil emulsion can be adjusted to the above range by any known method without any particular limitation. For example, such methods include increasing or decreasing the content of ascorbic acids as described above, or adding a pH adjuster other than ascorbic acids (organic acid, inorganic acid, and their salts). As the organic acid, for example, one or more selected from the group consisting of butyric acid, acetic acid, lactic acid, malic acid, citric acid, gluconic acid, fumaric acid, tartaric acid, phytic acid, and their salts can be used. As the inorganic acid, for example, one or more selected from the group consisting of hydrochloric acid, nitric acid, phosphoric acid, and their salts can be used.

In the present invention, from the viewpoint of obtaining a layered bakery food having good floating and an inner layer, when adjusting the pH of the aqueous phase, it is preferable to use one or more ascorbic acids, more preferably to use one or more selected from the group consisting of ascorbic acid, ascorbate salts and derivatives thereof, and even more preferably to use one or more selected from the group consisting of ascorbic acid and metal salts of ascorbate.

In particular, in the present invention, when the water-in-oil emulsion contains only an organic acid (e.g., ascorbic acid) as the ascorbic acid, the pH of the aqueous phase is preferably 3.0 to 5.0, more preferably 3.5 to 4.5. When the water-in-oil emulsion contains an organic acid (e.g., ascorbic acid) and an organic acid metal salt (e.g., ascorbic acid metal salt) as the ascorbic acid, the pH of the aqueous phase is preferably 5.0 to 7.0, more preferably 5.5 to 6.5. When the water-in-oil emulsion contains only an organic acid metal salt (e.g., ascorbic acid metal salt) as the ascorbic acid, the pH of the aqueous phase is preferably 7.0 to 9.0, more preferably 7.5 to 8.5. When flavor is particularly important, it is preferable that the ascorbic acids include an organic acid and an organic acid metal salt, and the pH of the aqueous phase is 5.0 to 7.0, or that the ascorbic acids include only an organic acid metal salt, and the pH of the aqueous phase is 7.0 to 9.0.

The water-in-oil emulsion of the present invention may contain two or more aqueous phases with different pH. Such a dispersed state can be produced, for example, by separately preparing two or more aqueous phases with different pH and sequentially mixing and dispersing them in the oil phase. When the water-in-oil emulsion contains two or more aqueous phases with different pH, the pH of the aqueous solution when all the aqueous phases are combined to form a homogeneous solution or when such a homogeneous solution is assumed is taken as the pH of the aqueous phase.

<<Oil phase>>
The oil phase is comprised primarily of fats and oils, and may optionally contain the ascorbic acids and other ingredients previously mentioned, which are described below.

In the present invention, by incorporating ascorbic acids in the water-in-oil emulsion and setting the pH of the aqueous phase within a specific range, even when the amount of folded-in oil used in producing the layered bakery food is reduced, the workability (stretchability of the dough) during preparation of the layered bakery dough is improved, and a layered bakery food having good floating and an inner layer and a crispy texture can be produced.

For this reason, the oils and fats constituting the oil phase of the water-in-oil emulsion are not particularly limited. For example, the oils and fats are at least one of animal and vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil (including canola oil, high erucic rapeseed oil, etc.), rice oil, sunflower oil (including high oleic sunflower oil, etc.), safflower oil (including high oleic safflower oil, etc.), peanut oil, sesame oil, kapok oil, evening primrose oil, mustard oil, beef tallow, milk fat, lard, mutton tallow, cacao butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, and whale oil. Furthermore, the oils and fats may be processed oils and fats obtained by subjecting such animal and vegetable oils and fats to a modification treatment, or may be a mixture of the above-mentioned animal and vegetable oils and processed oils and fats. In the present invention and this specification, "modification treatment" refers to a treatment that can physically or chemically modify fats and oils, and is not particularly limited, but is at least one type of treatment such as hydrogenation, fractionation, and transesterification. In the present invention, the above-mentioned raw fats and oils can be used alone or in combination of two or more types. When two or more types of raw fats and oils are used, it is preferable to thoroughly dissolve and mix the raw fats and oils in their entirety before mixing with the aqueous phase.

When the fats and oils constituting the oil phase are composed of one type of raw fat, it is preferable that the raw fat has plasticity. On the other hand, when the fats and oils constituting the oil phase are composed of two or more types of raw fats and oils, each raw fat and oil may be liquid or solid, but it is preferable that the mixed fat and oil (i.e., the fat and oil that constitutes the oil phase when mixed with the aqueous phase) has plasticity.

In particular, in the water-in-oil emulsion of the present invention, it is preferable to use, as the raw oil/fat, at least one of raw oil/fat α satisfying the following conditions (A) to (C) and raw oil/fat β satisfying the following conditions (D) to (F), which improves the floating and inner layer of the layered bakery food and allows the production of a layered bakery food of good quality.
<<<<Conditions for raw material oil α>>>
(A) The SFC at 20°C is 45 to 80% and the SFC at 30°C is 35 to 75%.
(B) In the triglyceride composition, the content of trisaturated triglycerides (hereinafter also referred to as "S3 triglycerides") is 20 to 75 mass%.
(C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid accounts for 85 mass% or more of the saturated fatty acid content.
<<<<Conditions for raw oil/fat β>>>
(D) The SFC at 20°C is 40 to 85% and the SFC at 30°C is 10 to 75%.
(E) In the triglyceride composition, the ratio of the content of 1,3-disaturated-2-monounsaturated triglycerides to the content of disaturated monounsaturated triglycerides (hereinafter also referred to as "S2U triglycerides") is 0.30 to 0.40 in terms of mass ratio.
(F) In the triglyceride composition, the content of trilauroylglycerol is 3 to 20 mass%.

By using at least one of the raw oils α and β as the raw oils for the oil phase of the water-in-oil emulsion, it becomes easier to obtain a layered bakery food with better floating and inner layer and a crispy texture, even if the amount of folded oil used in the layered bakery dough is small. The reason for the above effect is unclear at this stage, but it is thought that the raw oils α and/or raw oils β act to realize an oil structure in which the oil phase is less likely to dissolve during the preparation stage of the layered bakery dough, and the oil phase is quickly dissolved by heating during the proofing and baking. As a result, it is thought that the action of ascorbic acids on the dough can be more effectively delayed until the water-in-oil emulsion is demulsified during the proofing and baking stages, and that after demulsification during the proofing and baking stages, the ascorbic acids can act more effectively on the dough.

First, the raw fat α will be described. In the present invention, from the viewpoint of obtaining a layered bakery food product having better floating and an inner layer, the content of the raw fat α is preferably 4 to 35% by mass based on the fat contained in the water-in-oil emulsion. The above content is more preferably 10% by mass or more, and even more preferably 18% by mass or more. Moreover, the above content is more preferably 30% by mass or less, and even more preferably 28% by mass or less.

Under condition (A), the SFC of the raw oil α at 20°C is 45-80% as described above. This SFC is preferably 48% or more, and more preferably 50% or more. The SFC is preferably 72% or less, and more preferably 65% or less. The SFC of the raw oil α at 30°C is 35-75% as described above. The SFC is preferably 38% or more, and more preferably 40% or more. The SFC is preferably 65% or less, and more preferably 55% or less.

In condition (B), as described above, the content of S3 triglycerides in the triglyceride composition of the raw material fat α is 20 to 75% by mass. The content is preferably 23% by mass or more, and more preferably 25% by mass or more. The content is preferably 40% by mass or less, and more preferably 35% by mass or less.

In condition (C), as described above, in the constituent fatty acid composition of the raw material fat α, the total content of palmitic acid and stearic acid accounts for 85% by mass or more of the saturated fatty acid content. The above percentage is preferably 90% by mass or more, and more preferably 95% by mass or more. The upper limit is 100% by mass.

The constituent fatty acid composition of fats and oils and the content of each component can be measured by standard methods, for example, by capillary gas chromatography with reference to the "Standard Test Methods for the Analysis of Fats, Oils and Related Materials 2.4.2.3-2013" and "Standard Test Methods for the Analysis of Fats, Oils and Related Materials 2.4.4.3-2013" established by the Japan Oil Chemists' Society.

In the present invention, it is preferable to use, for example, palm-based oil and fat as the raw material oil and fat α.
In the present invention, "palm-based fat" means fat containing one or more of the following fats and oils (a) to (c) in an amount of preferably 70% by mass or more, more preferably 85% by mass or more.
(a) Palm oil.
(b) Fractionated soft and hard palm oils including palm superolein and palm mid fraction.
(c) Processed fats and oils obtained by subjecting the fats and oils (a) and/or (b) above to a modification treatment.

The palm-based oil can be, for example, palm stearin with an iodine value of 30 to 40 (preferably 33 to 39). Another example is a processed oil obtained by mixing palm oil and highly hardened palm oil in a dissolved state in a mass ratio of the former to the latter of 45 to 75:25 to 55 (preferably 50 to 70:30 to 50), and randomly transesterifying this mixed oil.

Next, the raw material fat β will be described. In the present invention, from the viewpoint of obtaining a layered bakery food product having better floating and an inner layer, the content of the raw material fat β is preferably 5 to 30 mass% based on the fat contained in the water-in-oil emulsion. The above content is more preferably 7 mass% or more, and even more preferably 12 mass% or more. Moreover, the above content is more preferably 27 mass% or less, and even more preferably 25 mass% or less.

Under condition (D), the SFC of the raw oil β at 20°C is 40-85% as described above. This SFC is preferably 45% or more, and more preferably 50% or more. Also, this SFC is preferably 83% or less, and more preferably 80% or less. The SFC of the raw oil β at 30°C is 10-75% as described above. This SFC is preferably 15% or more, and more preferably 30% or more. Also, this SFC is preferably 65% or less, and more preferably 60% or less.

In condition (E), as described above, in the triglyceride composition of the raw material oil β, the ratio of the 1,3-disaturated-2-monounsaturated triglyceride content to the S2U triglyceride content is 0.30 to 0.40 by mass. The above ratio is preferably 0.31 or more, and more preferably 0.32 or more. The above ratio is preferably 0.38 or less, and more preferably 0.36 or less.

In condition (F), as described above, the trilauroylglycerol content in the triglyceride composition of the raw material oil/fat β is 3 to 20% by mass. The content is preferably 4% by mass or more, and more preferably 5% by mass or more. The content is preferably 16% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less.

In the present invention, the raw material fat β can be a randomly transesterified fat obtained by randomly transesterifying a lauric fat and a palm fat. In the present invention, "lauric fat" refers to a fat having a lauric acid content of 40% by mass or more in the constituent fatty acid composition, and examples thereof include palm kernel oil, coconut oil, and fractionated oils thereof. Specific examples of the raw material fat β can include a processed fat obtained by mixing palm kernel oil and extremely hardened palm oil in a melted state in a mass ratio of the former to the latter of 40-80:20-60 (preferably 45-65:35-55), and subjecting this mixed fat to random transesterification.

In the present invention, from the viewpoint of improving the workability during preparation of the layered bakery dough, it is preferable to appropriately combine the above-mentioned raw fats and oils so that the fats and oils constituting the oil phase have plasticity. Specifically, the SFC at 15°C of the fats and oils constituting the oil phase is preferably 20 to 45%. The lower limit of this SFC is more preferably 21% or more, and even more preferably 22% or more. The upper limit of this SFC is more preferably 40% or less, and even more preferably 35% or less. The SFC at 34°C of the water-in-oil emulsion is preferably 3 to 17%. The lower limit of this SFC is more preferably 4% or more, and even more preferably 5% or more. The upper limit of this SFC is more preferably 16% or less, and even more preferably 15% or less.

When the SFC of the fats and oils that make up the oil phase at each temperature is within the above range, the water-in-oil emulsion tends to remain without being completely dissolved during the dough preparation stage, and the migration of ascorbic acids into the dough can be more effectively suppressed. As a result, even if only a small amount of fats and oils are used for folding into the layered bakery dough, the workability during dough preparation is improved, and layered bakery foods with good floatation and inner layers can be easily obtained.

From the viewpoint of obtaining a more excellent effect in the triglyceride composition of the oils and fats constituting the oil phase, the content of S3 triglycerides is preferably 3 to 25% by mass. This content is more preferably 5% by mass or more, and even more preferably 7% by mass or more. Moreover, this content is more preferably 20% by mass or less, and even more preferably 17% by mass or less.

From the viewpoint of obtaining a more excellent effect in the triglyceride composition of the oils and fats constituting the oil phase, the content of S2U triglyceride is preferably 10 to 35% by mass. This content is more preferably 15% by mass or more, and even more preferably 20% by mass or more. Moreover, this content is more preferably 30% by mass or less, and even more preferably 27% by mass or less.

From the viewpoint of obtaining a more excellent effect in the triglyceride composition of the oils and fats constituting the oil phase, the total content of monosaturated diunsaturated triglycerides (hereinafter also referred to as "SU2 triglycerides") and triunsaturated triglycerides (hereinafter also referred to as "U3 triglycerides") is preferably 40 to 97% by mass. This content is more preferably 50% by mass or more, and even more preferably 56% by mass or more. Moreover, this content is more preferably 80% by mass or less, and even more preferably 73% by mass or less.

<<Other ingredients>>
The water-in-oil emulsion of the present invention may contain other raw materials as necessary, within the scope of not impairing the effects of the present invention. The other raw materials are not particularly limited, and include, for example, the following materials, from which one or more selected can be used.
- Emulsifiers such as lecithin and monoglycerides.
- Salt seasonings such as table salt and potassium chloride.
- Acidulants such as citric acid, acetic acid, lactic acid, gluconic acid, etc.
・Sugars and sugar alcohols.
・Milk and dairy products.
-Sweeteners such as stevia and aspartame.
-Coloring agents such as β-carotene, caramel, and red koji pigment.
- Antioxidants such as tocopherol and tea extract.
・Plant proteins such as wheat protein and soy protein.
- Eggs and various egg products.
-Thickening stabilizers such as guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC (carboxymethyl cellulose), methyl cellulose, agar, glucomannan, gelatin, starch, and modified starch.
Enzymes such as amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase.
- Alcoholic beverages such as raw alcohol (edible ethanol, etc.), distilled alcohol (shochu, whiskey, vodka, brandy, etc.), brewed alcohol (wine, sake, beer, etc.), and various liqueurs.
- Other food additives such as flavorings, seasonings, amino acids, pH adjusters, food preservatives, and shelf life enhancers.
- Other food ingredients such as fruits, fruit juice, coffee, black tea, green tea, nut paste, flavorings, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, seafood, etc.

<Method of producing water-in-oil emulsion>
The method for producing the water-in-oil emulsion of the present invention is described below. The water-in-oil emulsion of the present invention is not particularly limited except that it contains an ascorbic acid and the pH of the aqueous phase is adjusted to 3.0 to 9.0, and can be produced by a known method.

Preferably, the ascorbic acid or similar compound is dispersed and dissolved in an aqueous phase, the pH of which is adjusted to 3.0 to 9.0, and the dissolved oil phase are mixed to prepare a water-in-oil emulsion, and the resulting mixture is then cooled (preferably by rapid plasticization) to obtain a water-in-oil emulsion.

Specifically, first, the raw oil is dissolved in an oil phase prepared by appropriately adjusting the oil phase, and the dissolved oil phase is mixed with an aqueous phase to form a water-in-oil emulsion. The mass ratio of the oil phase to the aqueous phase (former: latter) is preferably 20-95:5-80, more preferably 50-90:10-50, and even more preferably 70-90:10-30. In the present invention, when the oil phase is 20% by mass or more and the aqueous phase is 80% by mass or less, the emulsion tends to be stable. Also, when the oil phase is 95% by mass or less and the aqueous phase is 5% by mass or more, good plasticity tends to be obtained.

After mixing the oil phase and the water phase and emulsifying into a water-in-oil emulsion, it is desirable to carry out a sterilization treatment. The sterilization method may be a batch method in a tank or a continuous method using a plate-type heat exchanger or a scraping-type heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and even more preferably 80 to 90°C. After that, if necessary, pre-cooling is carried out to a degree that does not cause fat crystals to precipitate. The pre-cooling temperature is preferably 40 to 60°C, more preferably 40 to 55°C, and even more preferably 40 to 50°C.

After the preliminary cooling, cooling, preferably rapid plasticization, is performed. This rapid plasticization can be performed using, for example, a closed continuous scraping tube chiller cooling machine (A unit) such as a Combinator, Votator, Perfector, or Chemtator, and a plate type heat exchanger. It can also be performed using a combination of an open type cooler, a Diacooler, and a Complexor. By performing this rapid plasticization, a water-in-oil emulsion with plasticity is obtained. During rapid plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

In the case of folding, which is a preferred use of the water-in-oil emulsion of the present invention, the water-in-oil emulsion is molded into a sheet, block, cylinder, or rectangular shape after rapid cooling and plasticization to obtain a water-in-oil emulsion for folding. From the viewpoint of appropriately obtaining the effects of the present invention, the water-in-oil emulsion is preferably in a sheet shape. The method of molding into a sheet shape is not particularly limited, and examples include a method of extruding using a molding nozzle after cooling and plasticization, and cutting. It can also be obtained by molding into a block shape during cooling and plasticization, and rolling it with a rolling pin or roller, or extruding it into a sheet shape with a butter pump or the like. The preferred sizes for each shape are: sheet: length 50-1000 mm, width 50-1000 mm, thickness 1-50 mm; block: length 50-1000 mm, width 50-1000 mm, thickness 50-500 mm; cylinder: diameter 1-25 mm, length 5-100 mm; rectangular: length 5-50 mm, width 5-50 mm, height 5-100 mm.

In the manufacturing process of the water-in-oil emulsion, it is preferable not to aerate the water-in-oil emulsion with nitrogen or air. This has the effect of making the water-in-oil emulsion less likely to break when folded during the preparation of the layered bakery dough.

<Layered bakery dough>
The layered bakery dough of the present invention is obtained by using the water-in-oil emulsion of the present invention described above during its production.

The following describes the case where the water-in-oil emulsion of the present invention is used for folding. The amount of the water-in-oil emulsion used in the production of the layered bakery dough of the present invention is preferably 20 to 50 parts by mass, more preferably 20 to 40 parts by mass, and even more preferably 20 to 35 parts by mass, per 100 parts by mass of cereal flour in the layered bakery dough. By using the water-in-oil emulsion of the present invention for folding, even if the amount of folding oil used is reduced compared to the amount of folding oil used in the production of previously known layered bakery dough, the workability during dough preparation can be improved, and a layered bakery food having good floating and an inner layer and a crispy texture can be obtained.

Here, the dough used to produce the layered bakery dough may contain the above-mentioned ascorbic acids. In this case, the amount of the ascorbic acids is preferably 0.0005 to 0.01% by mass, more preferably 0.0005 to 0.0020% by mass, based on the total amount of the dough.

The number of layers when producing the layered bakery dough of the present invention varies depending on the desired product and is not particularly limited, but is preferably 18 to 144 layers, more preferably 27 to 36 layers.

Layered bakery food and its manufacturing method
The layered bakery food of the present invention is obtained by heating, preferably baking, the layered bakery dough described above. Examples of the layered bakery food of the present invention include bakery foods having a layered appearance such as croissants, danishes, pies, etc., which may be decorated by being coated with chocolate or sandwiched or topped with glazes, butter creams, mayonnaise, etc.

When heating the layered bakery dough, any heating method can be used, and any heating device can be used. For example, when using a fixed oven, it is preferable to heat the dough for 10 to 15 minutes at an upper heat of 180 to 220°C and a lower heat of 180 to 220°C. When using a continuous baking device such as a tunnel oven, conveyor oven, or jet oven, it is preferable to heat the dough for 15 to 30 minutes at an upper heat of 160 to 240°C and a lower heat of 160 to 240°C.

Method for improving the float and inner layer of layered bakery foods
The method for improving the floating and inner layer of a layered bakery food of the present invention is characterized in that a water-in-oil emulsion containing ascorbic acids and having an aqueous phase with a pH of 3.0 to 9.0 is used during the production of the layered bakery food. Preferably, the water-in-oil emulsion is folded in during the production of the layered bakery food.

From the viewpoint of improving the workability when producing layered bakery dough and from the viewpoint of obtaining a layered bakery food product having good floating and an inner layer, the amount of the water-in-oil emulsion is preferably 20 to 50 parts by mass, more preferably 20 to 40 parts by mass, and even more preferably 20 to 35 parts by mass, per 100 parts by mass of flour in the layered bakery dough.

The amount of ascorbic acids contained in the water-in-oil emulsion of the present invention can be any amount within a range that satisfies the pH condition of the aqueous phase in the water-in-oil emulsion and does not impair the effects of the present invention. For example, even if the amount of folding is reduced when producing a layered bakery dough, it is preferable to introduce ascorbic acids into the aqueous phase from the viewpoint of improving workability during dough preparation and obtaining a layered bakery food product with good floating and inner layer. In addition, the content of ascorbic acids (pure content of ascorbic acids) is preferably 0.002 to 0.2% by mass based on the water-in-oil emulsion, taking into account the balance between the flavor of the water-in-oil emulsion and the effects of the present invention. Furthermore, the above content is more preferably 0.15% by mass or less, and even more preferably 0.10% by mass or less. In addition, the above content is more preferably 0.008% by mass or more, and even more preferably 0.032% by mass or more.

The layered bakery food to which the method of improving the floating and inner layer of a layered bakery food of the present invention is applied is not particularly limited, and the types are as described above.

The present invention will be explained in more detail below with reference to examples. The materials, amounts used, ratios, processing contents, processing procedures, etc. shown in the examples can be changed as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

[Study 1]
In Study 1, Danish pastry dough was prepared using the water-in-oil emulsions for folding of the following Examples 1 to 10 and Comparative Examples 1 to 4, and the Danish pastry dough was baked to produce Danish pastries. The Danish pastries were then evaluated for workability (dough spreadability), internal properties (floating and inner layer), texture, and flavor based on the evaluation criteria described below.

Example 1
Mixed oil A was produced by the following method. Monoglyceride (0.5 parts by mass, "Emulgy MP" manufactured by Riken Vitamin Co., Ltd.), lecithin (0.5 parts by mass, "Showa M Lecithin" manufactured by Showa Sangyo Co., Ltd.), and flavor (0.1 parts by mass) were added to mixed oil A (81.9 parts by mass) heated to 65°C, and these were dispersed and dissolved by stirring and mixing. The resultant product was used as the oil phase.

Next, salt (1 part by mass) and ascorbic acid (0.002 parts by mass, "L-ascorbic acid" manufactured by Nisshin Kogyo Co., Ltd.) were added to water (16 parts by mass) heated to 60°C, and these were dispersed and dissolved by stirring and mixing. This result was the aqueous phase. The pH of this aqueous phase was 4.9. The pH was a value previously measured at room temperature (e.g., 23 to 25°C).

The above-mentioned water phase and 1 part by mass of flavor were added to the above-mentioned oil phase, mixed, and emulsified to obtain a preliminary emulsion. This preliminary emulsion was sterilized at 85°C and then precooled to 50°C. The precooled emulsion was passed through six A units and a resting tube, and rapidly plasticized at a cooling rate of 20°C/min or more to impart plasticity to the emulsion. The water-in-oil emulsion was then formed into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm, to obtain the water-in-oil emulsion for folding of Example 1.

- Production of mixed oil A Pork fat (50 parts by mass, manufactured by ADEKA), palm stearin (25 parts by mass, manufactured by ADEKA) and rapeseed oil (25 parts by mass, manufactured by ADEKA) were combined and heated to 60 ° C., and stirred and mixed in a dissolved state to obtain mixed oil A. The content of S3 triglyceride in mixed oil A was 8.8% by mass, the content of S2U triglyceride was 23.3% by mass, and the total content of SU2 triglyceride and U3 triglyceride was 59.3% by mass. Here, the palm stearin satisfied the conditions (A) to (C) as the oil α. Specifically, in the palm stearin, the SFC at 20°C was 61.7% and the SFC at 30°C was 49.1% (condition (A)), the content of trisaturated triglycerides in the triglyceride composition was 27.5% by mass (condition (B)), and the proportion of the total content of palmitic acid and stearic acid in the constituent fatty acid composition to the saturated fatty acid content was 97.2% by mass (condition (C)). In addition, in the triglyceride composition of the palm stearin, the total content of monosaturated, diunsaturated and triunsaturated triglycerides was 32.50% by mass.

Example 2
A water-in-oil emulsion for folding of Example 2 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.004 parts by mass. Here, the pH of the aqueous phase was 4.3.

Example 3
A water-in-oil emulsion for folding of Example 3 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.008 parts by mass. Here, the pH of the aqueous phase was 3.8.

Example 4
A water-in-oil emulsion for folding of Example 4 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.016 parts by mass. Here, the pH of the aqueous phase was 3.5.

Example 5
A water-in-oil emulsion for folding of Example 5 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.032 parts by mass. Here, the pH of the aqueous phase was 3.3.

Example 6
A water-in-oil emulsion for folding of Example 6 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.064 parts by mass. Here, the pH of the aqueous phase was 3.1.

Example 7
A water-in-oil emulsion for folding of Example 7 was obtained in the same manner as in Example 1, except that the ascorbic acid added to the aqueous phase was changed to sodium ascorbate ("Sodium L-ascorbate" manufactured by Nichishinkogyo Co., Ltd.) and the amount added was changed to 0.064 parts by mass. Here, the pH of the aqueous phase was 7.3.

Example 8
A water-in-oil emulsion for folding of Example 8 was obtained in the same manner as in Example 7, except that the amount of sodium ascorbate added to the aqueous phase was changed to 0.100 parts by mass. The pH of the aqueous phase was 7.6.

<Example 9>
A water-in-oil emulsion for folding of Example 9 was obtained in the same manner as in Example 7, except that the amount of sodium ascorbate added to the aqueous phase was changed to 0.200 parts by mass. Here, the pH of the aqueous phase was 8.0.

Example 10
A water-in-oil emulsion for folding of Example 10 was obtained in the same manner as in Example 7, except that the amount of sodium ascorbate added to the aqueous phase was changed to 0.400 parts by mass. The pH of the aqueous phase was 8.2.

<Comparative Example 1>
Except for not adding ascorbic acid, the same production as in Example 1 was carried out to obtain a water-in-oil emulsion for folding of Comparative Example 1. Here, the pH of the aqueous phase was 6.8.

<Comparative Example 2>
A water-in-oil emulsion for folding of Comparative Example 2 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.100 parts by mass. The pH of the aqueous phase was 2.9.

<Comparative Example 3>
A water-in-oil emulsion for folding of Comparative Example 3 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.200 parts by mass. The pH of the aqueous phase was 2.7.

<Comparative Example 4>
A water-in-oil emulsion for folding of Comparative Example 4 was obtained in the same manner as in Example 1, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.400 parts by mass. The pH of the aqueous phase was 2.1.

<Danish pastry production>
Using each of the water-in-oil emulsions for folding in Examples 1 to 10 and Comparative Examples 1 to 4, Danish pastries were produced as layered bakery foods as follows. First, the ingredients other than the water-in-oil emulsion were placed in a mixer bowl in the following proportions, and mixed in a vertical mixer equipped with a hook to prepare dough. After 20 minutes of floor time (primary fermentation), the dough was retarded in a freezer at -5°C for 24 hours. Then, a sheet-like water-in-oil emulsion adjusted to 15°C was placed on the dough in the following proportions, and the dough was folded in three three times in a conventional manner to roll the water-in-oil emulsion into the dough, and molded into a sheet shape with a length of 10 cm, a width of 10 cm, and a thickness of 3 mm. Then, the dough was proofed (secondary fermentation) for 60 minutes at a temperature of 34°C and a relative humidity of 80%, and baked for 14 minutes in an oven set at an upper heat of 200°C and a lower heat of 200°C to obtain Danish pastries.
<<Raw material composition>>
・Strong flour 100 parts by weight・Water 45 parts by weight・White sugar 15 parts by weight・Whole egg 5 parts by weight・Shortening*1 5 parts by weight・Yeast 4 parts by weight・Salt 2 parts by weight・Yeast food 0.1 parts by weight・Each water-in-oil emulsion 50 parts by weight*1 "Premium Short CF" manufactured by ADEKA Corporation

<Evaluation>
In relation to the above Danish pastries, the workability during dough preparation (dough extensibility), the internal properties of the obtained Danish pastries (inner layer and floating), texture and flavor were evaluated based on the following evaluation criteria. In the evaluation, the case where the water-in-oil emulsion of Comparative Example 1 was used was used as the control (reference standard). The internal properties, texture and flavor of the Danish pastries were evaluated by 10 expert panelists. Prior to the evaluation, the panelists agreed on the sensory level corresponding to each score.

The evaluation results of the internal properties, texture, and flavor of the Danish pastries are indicated as follows, based on the total scores of all panelists: In the evaluation of workability, a result of "◎" or "◯" indicates that the objective of the present invention has been achieved, and in the evaluation of the internal properties, texture, and flavor of the Danish pastries, one or more plus signs "+" indicate that the objective of the present invention has been achieved.
+++: 46-50 points ++: 40-45 points +: 31-39 points -: 21-30 points --: 20 points or less

<<Evaluation criteria: Workability>>
The workability (dough extensibility) when rolling the water-in-oil emulsion into the dough was evaluated according to the following criteria while visually checking the degree of stretching of the dough and the water-in-oil emulsion at the edge of the dough when rolling it in.
⊚: The dough and the water-in-oil emulsion spread evenly and very well.
◯: There is a slight difference in the spreading of the dough and the water-in-oil emulsion, but it is good.
×: There is a partial difference in the spreading of the dough and the water-in-oil emulsion, and it is somewhat poor.
XX: There is a clear difference in the spreading of the dough and the water-in-oil emulsion, and it is poor.
<<Evaluation criteria: internal properties>>
The Danish pastries were cut with a knife, and the internal properties were visually inspected from the cut surface and evaluated according to the following criteria.
5 points: Compared with the control, the layer was clean and the film was very thin, and the floating was good.
3 points: The layer was as thin as the control, and the film was sufficiently floated.
Score 1: Layered, but the film was slightly thicker than the control, and the lift was insufficient. Score 0: There were layered parts and punched parts, and the lift was insufficient.
<Evaluation criteria: Texture>
5 points: Crispier texture than the control.
3 points: The texture was as crispy as the control.
Score 1: Less crispy than the control, and had a hard texture.
Score 0: The texture was less crispy than the control and was very hard.
<Evaluation criteria: Flavor>
5 points: No sourness was felt.
3 points: A slight sour taste was felt, but within the acceptable range.
1 point: sour taste was felt. 0 point: strong sour taste was felt.

The evaluation results are shown in Table 1. In the table, "AA" stands for ascorbic acid, and "SA" stands for sodium ascorbate. For examples in which a material other than ascorbic acid was used as the ascorbic acid, the content converted to ascorbic acid is also shown.

[Study 2]
In Study 2, in the blending of ingredients for producing Danish pastry dough, the amount of water-in-oil emulsion per 100 parts by mass of strong flour was changed from 50 parts by mass to 30 parts by mass. Other procedures in producing Danish pastries were the same as in Study 1. Then, the Danish pastries were evaluated in the same manner as in Study 1. As water-in-oil emulsions, in addition to the emulsions of Examples 6 to 8 and Comparative Examples 1 and 4 (Examples 6-2, 7-2, 8-2 and Comparative Examples 1-2 and 4-2, respectively), the emulsions of Examples 11 and 12 below were also used. Comparative Example 1-2 was the control in Study 2. The evaluation results are shown in Table 2.

Example 11
Monoglyceride (0.5 parts by mass), lecithin (0.5 parts by mass), and flavor (0.1 parts by mass) were added to the mixed oil A (81.8 parts by mass) heated to 65° C., and dispersed and dissolved by stirring. The resulting product was used as the oil phase.

Next, salt (1 part by mass), ascorbic acid (0.001 part by mass), and sodium ascorbate (0.099 part by mass) were added to water (16 parts by mass) heated to 60°C, and these were dispersed and dissolved by stirring and mixing. This result was the aqueous phase. The pH of this aqueous phase was 5.9.

The above-mentioned water phase and 1 part by mass of flavor were added to the above-mentioned oil phase, mixed, and emulsified to obtain a preliminary emulsion. This preliminary emulsion was sterilized at 85°C and then precooled to 50°C. The precooled emulsion was passed through six A units and a resting tube, and rapidly plasticized at a cooling rate of 20°C/min or more to impart plasticity to the emulsion. The water-in-oil emulsion was then formed into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm, to obtain the water-in-oil emulsion for folding of Example 11.

Example 12
A water-in-oil emulsion for folding of Example 12 was obtained in the same manner as in Example 11, except that the amount of ascorbic acid was changed to 0.002 parts by mass and the amount of sodium ascorbate was changed to 0.098 parts by mass. Here, the pH of the aqueous phase was 5.5.

[Study 3]
In Study 3, the type of mixed oil was changed to prepare water-in-oil emulsions of Examples 13 to 17 and Comparative Examples 5 and 6 as described below. Then, Danish pastries were produced using each water-in-oil emulsion in the same manner as in Study 1, and further, evaluations were performed in the same manner as in Study 1. Comparative Example 5 is a control in Study 3. The evaluation results are shown in Table 3.

Example 13
Mixed oil B was produced by the following method. Monoglyceride (0.5 parts by mass), lecithin (0.5 parts by mass), and flavor (0.1 parts by mass) were added to mixed oil B (81.9 parts by mass) heated to 65°C, and dispersed and dissolved by stirring. The resultant product was used as the oil phase.

Next, salt (1 part by mass) and ascorbic acid (0.064 parts by mass) were added to water (16 parts by mass) heated to 60°C, and these were dispersed and dissolved by stirring and mixing. This result was the aqueous phase. The pH of this aqueous phase was 3.1.

The above-mentioned water phase and 1 part by mass of flavor were added to the above-mentioned oil phase, mixed, and emulsified to obtain a preliminary emulsion. This preliminary emulsion was sterilized at 85°C and then precooled to 50°C. The precooled emulsion was passed through six A units and a resting tube, and rapidly plasticized at a cooling rate of 20°C/min or more to impart plasticity to the emulsion. The water-in-oil emulsion was then formed into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm, to obtain the water-in-oil emulsion for folding of Example 13.

- Production of mixed oil B Randomly transesterified oil of palm fractionated soft oil (60 parts by mass, manufactured by ADEKA), randomly transesterified oil of mixed oil obtained by mixing palm kernel oil and extremely hardened palm oil in a ratio of 1:1 (15 parts by mass, manufactured by ADEKA), and rapeseed oil (25 parts by mass, manufactured by ADEKA) were heated to 60 ° C. and stirred and mixed in a dissolved state to obtain mixed oil B. The content of S3 triglyceride in mixed oil B was 15.5% by mass, the content of S2U triglyceride was 22.8% by mass, and the total content of SU2 triglyceride and U3 triglyceride was 61.7% by mass. Here, the randomly transesterified oil of mixed oil obtained by mixing palm kernel oil and extremely hardened palm oil in a ratio of 1:1 satisfied the conditions (D) to (F) as oil β. Specifically, in the above randomly interesterified oil, the SFC at 20°C was 76.7% and the SFC at 30°C was 54.8% (condition (D)), the proportion of the 1,3-disaturated-2-monounsaturated triglyceride content in the triglyceride composition to the disaturated monounsaturated triglyceride content was 0.34 in terms of mass ratio (condition (E)), and the trilauroylglycerol content in the triglyceride composition was 6.4 mass% (condition (F)).

<Example 14>
A water-in-oil emulsion for folding of Example 14 was obtained in the same manner as in Example 13, except that the ascorbic acid added to the aqueous phase was changed to sodium ascorbate. The pH of the aqueous phase was 7.3.

Example 15
A water-in-oil emulsion for folding of Example 15 was obtained in the same manner as in Example 14, except that the amount of sodium ascorbate added to the aqueous phase was changed to 0.100 parts by mass. Here, the pH of the aqueous phase was 7.6.

<Example 16>
Monoglyceride (0.5 parts by mass), lecithin (0.5 parts by mass), and flavor (0.1 parts by mass) were added to the mixed oil β (81.8 parts by mass) heated to 65° C., and dispersed and dissolved by stirring. The resulting product was used as the oil phase.

Next, salt (1 part by mass), ascorbic acid (0.001 part by mass), and sodium ascorbate (0.099 part by mass) were added to water (16 parts by mass) heated to 60°C, and these were dispersed and dissolved by stirring and mixing. This result was the aqueous phase. The pH of this aqueous phase was 5.9.

The above-mentioned water phase and 1 part by mass of flavor were added to the above-mentioned oil phase, mixed, and emulsified to obtain a preliminary emulsion. This preliminary emulsion was sterilized at 85°C and then precooled to 50°C. The precooled emulsion was passed through six A units and a resting tube, and rapidly plasticized at a cooling rate of 20°C/min or more to impart plasticity to the emulsion. The water-in-oil emulsion was then formed into a sheet measuring 420 mm in length, 285 mm in width, and 9 mm in thickness to obtain the water-in-oil emulsion for folding of Example 16.

<Example 17>
A water-in-oil emulsion for folding of Example 17 was obtained in the same manner as in Example 16, except that the amount of ascorbic acid was changed to 0.002 parts by mass and the amount of sodium ascorbate was changed to 0.098 parts by mass. Here, the pH of the aqueous phase was 5.5.

<Comparative Example 5>
A water-in-oil emulsion for folding of Comparative Example 5 was obtained in the same manner as in Example 13, except that ascorbic acid was not added. Here, the pH of the aqueous phase was 6.8.

<Comparative Example 6>
A water-in-oil emulsion for folding of Comparative Example 6 was obtained in the same manner as in Example 13, except that the amount of ascorbic acid added to the aqueous phase was changed to 0.400 parts by mass. The pH of the aqueous phase was 2.1.

[Results of the study]
From the results of Studies 1 to 3, it was found that the water-in-oil emulsion of the present invention can improve the workability (stretchability) during the preparation of layered bakery dough, and can produce layered bakery foods having good floating and inner layers and a crispy texture, even when the amount of oil and fat used for folding is reduced in the production of layered bakery foods. It was also found that the flavor can be improved by adjusting the content of ascorbic acids and pH in the water-in-oil emulsion of the present invention.

Claims (12)

A water-in-oil emulsion for folding , which contains ascorbic acids and has an aqueous phase having a pH of 3.0 to 9.0,
the content of the ascorbic acids contained in the aqueous phase in terms of ascorbic acid is 60 to 100% by mass of the total amount of the ascorbic acids in terms of ascorbic acid,
A water-in-oil emulsion having an SFC of 20-45% at 15°C and an SFC of 3-17% at 34°C . 2. The water-in-oil emulsion according to claim 1 , wherein the mass ratio of the oil phase to the water phase is 20-95:5-80. 3. The water-in-oil emulsion according to claim 1 , wherein the content of the ascorbic acids in terms of ascorbic acid is 0.002 to 0.2% by mass based on the water-in-oil emulsion. the water-in-oil emulsion contains only organic acids as the ascorbic acids;
The water-in-oil emulsion according to any one of claims 1 to 3 , wherein the pH of the aqueous phase is from 3.0 to 5.0. the water-in-oil emulsion contains an organic acid and an organic acid metal salt as the ascorbic acid or similar compound;
The water-in-oil emulsion according to any one of claims 1 to 3 , wherein the pH of the aqueous phase is from 5.0 to 7.0. the water-in-oil emulsion contains only organic acid metal salts as the ascorbic acids;
The water-in-oil emulsion according to any one of claims 1 to 3 , wherein the pH of the aqueous phase is from 7.0 to 9.0. The oil phase contains a raw material fat α that satisfies the following conditions (A) to (C),
The water-in-oil emulsion according to any one of claims 1 to 6 , wherein the content of the raw material fat α is 4 to 35 mass% based on the fats and oils contained in the water-in-oil emulsion;
(A) SFC at 20°C is 45 to 80% and SFC at 30°C is 35 to 75%;
(B) in the triglyceride composition, the content of trisaturated triglycerides is 20 to 75% by mass;
(C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid accounts for 85 mass% or more of the saturated fatty acid content. The oil phase contains a raw material fat/oil β that satisfies the following conditions (D) to (F),
The water-in-oil emulsion according to any one of claims 1 to 7 , wherein the content of the raw material fat/oil β is 5 to 30 mass% based on the fat/oil contained in the water-in-oil emulsion;
(D) the SFC at 20°C is 40 to 85% and the SFC at 30°C is 10 to 75%;
(E) in the triglyceride composition, the ratio of the content of 1,3-disaturated-2-monounsaturated triglycerides to the content of disaturated monounsaturated triglycerides is 0.30 to 0.40 in terms of mass ratio;
(F) In the triglyceride composition, the content of trilauroylglycerol is 3 to 20 mass%. 9. A layered bakery dough comprising 20 to 50 parts by weight of the water-in-oil emulsion according to any one of claims 1 to 8 per 100 parts by weight of flour in the layered bakery dough. A method for producing a layered bakery dough using the water-in-oil emulsion according to any one of claims 1 to 8 . A layered bakery food product obtained by heating the layered bakery dough according to claim 9 . A method for improving the internal properties of layered bakery food products, comprising using the water-in-oil emulsion according to any one of claims 1 to 8 .