TANI RYOJI,谷 亮治,HOKAO RYUTA,外尾 竜太,MAEDA TAKUMA,前田 卓磨
申请号：
JP2017070104
公开号：
JP2018170966A
申请日:
2017.03.31
申请国别(地区):
JP
年份:
2018
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a novel water-in-oil type emulsion composition for roll in, which is suitable for use in pastry, especially, the water-in-oil type emulsion composition capable of improving puffing in baking a layered pastry.SOLUTION: There is provided a water-in-oil type emulsion composition for roll in, including a bean extract and satisfying requirements of A and B: A) the bean extract is an extract of a bean subjected to heating treatment B) a content ratio of protein with respect to carbohydrate in the bean extract is 100 mass% or more. In the water-in-oil type emulsion composition, a water soluble nitrogen index of the bean subjected to the heating treatment is 15-77, and the bean subjected to the heating treatment is whole fat soybean subjected to the heating treatment, preferably. In the water-in-oil type emulsion composition for roll in, a lipid content in the bean extract is 15 mass% or less in a solid content, preferably. A content ratio of the protein with respect to carbohydrate in the bean extract is 100-500 mass%, more preferably, 100-200 mass% in the water-in-oil type emulsion composition for roll in.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】ペイストリーへの使用に適した、新たなロールイン用油中水型乳化組成物、特に、穀物層状食品の焼成時の浮きを向上させることができる、ロールイン用油中水型乳化組成物の提供。【解決手段】下記AおよびBの要件を満たす、豆類抽出物を含む、ロールイン用油中水型乳化組成物。A)該豆類抽出物が、加熱処理豆類の抽出物であること、B)該豆類抽出物中の炭水化物に対する蛋白質の含量比が、100質量%以上。該加熱処理豆類の水溶性窒素指数が15~77であり、該加熱処理豆類が加熱処理全脂大豆であることが好ましい、ロールイン用油中水型乳化組成物。該豆類抽出物の脂質含量が固形分中15質量%以下であることが更に好ましい、ロールイン用油中水型乳化組成物。該豆類抽出物中の炭水化物に対する蛋白質の含量比が、100~500質量%、より好ましくは100~200質量%である、ロールイン用油中水型乳化組成物。【選択図】なし
