JP2016123388A - Multilayer laminate comprising dough composition, and layered food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide layered food the expandability of which is improved when baked without exerting a bad influence on the taste or palatability thereof after baked and which is restrained from being fractured or chipped due to an impact after baked.SOLUTION: A multilayer laminate is obtained by alternately stacking a layer comprising a dough composition and another layer comprising an oil-and-fat composition. The dough composition contains cellulose and does not contain edible alcohol or contains the edible alcohol by a blending quantity of 0.7 mass% or smaller.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a multilayer laminate comprising a dough composition and a layered food.

Danish pastries and pies are known as layered foods. As a general manufacturing method of these layered foods, a paste pie method and a folded pie method are known.
The kneading pie method is a granular dough composition coated with an oil / fat composition by dispersing small pieces of roll-in oil / fat composition in a dough comprising a flour and water and repeating rolling and folding. Is a method in which a plurality of layers are stacked like a stone wall and fired after rolling and forming.
On the other hand, in the folded pie method, a dough composition layer and an oil composition are formed by laminating a sheet-shaped roll-in oil and fat in a dough (dough composition) containing flour and water, and repeating rolling and folding. In this method, a multi-layer laminate in which layers made of the above are alternately laminated is fired after rolling, forming (see FIG. 1).
In the case of a kneaded pie, because of the manufacturing method in which small pieces of fats and oils are dispersed in the dough, granular dough is arranged in layers after rolling and turning. Therefore, at the time of baking, moisture evaporates from the gaps between the granular doughs, and the air easily escapes. For this reason, the expansibility after baking tends to be low.
On the other hand, in the case of a folded pie, it is often produced by a production method of firing a multilayer laminate in which layers composed of a dough composition and layers composed of an oil and fat composition are alternately laminated. Due to the heat load at the time of baking, the moisture contained in the dough composition evaporates, and the air that the flour in the dough composition is embraced expands to expand the multilayer laminate. The swollen layered food is formed by supporting the expanded structure with starch and gluten in wheat flour hardened by heat.
In a folded pie, the greater the degree of expansion during baking, the more crispy texture is obtained, so high expandability is required, but in the production of folded pie that expands a multilayer laminate made of the dough composition. However, it is not easy to increase the degree of expansion, and there is a need for a technique for improving the expandability. For example, a method for improving the expansibility by blending a foaming agent such as volatile baking powder in the dough composition has been proposed so far, but this method affects the taste and texture, There was a problem that the multilayer laminate during firing burst due to sudden expansion.
For this reason, the technique which improves the expansibility at the time of baking of the multilayer laminated body which consists of a dough composition is calculated | required, without affecting a taste and food texture, or making it burst at the time of baking.
At the same time, since the layered food after baking is thin, there is a problem that cracks and chips are likely to occur. There has been a demand for a technique that can simultaneously solve the reduction in cracking and expansion.

On the other hand, various studies have been made on foods containing cellulose.
Patent Document 1 describes a confectionery containing 86% by mass or less of flour, sugars, fats and oils and 0.01% by mass or more of cellulose and having a density of 0.30 to 1.00 g / cm ³ .
Patent Document 2 describes a fat and oil composition for paste pie containing 25 to 75% by mass of starch, and describes that a thickening stabilizer containing crystalline cellulose may be blended if necessary. Yes.
In Patent Document 3, in the production of a layered roasted food obtained by using wheat flour as a basic material, adding salt and liquid to the dough formed by kneading and adding oil and fat to the dough and then roasting it. In the formation of dough, a method for producing a layered roasted food is disclosed, in which water and edible alcohols are used in combination as an additive liquid, and the roasted product is stored frozen. Further, acetylated starch is added to wheat flour. It is also described that both and / or crystallized cellulose may be added.

JP 2014-87313 A JP 2009-240259 A JP-A-4-316446

As described above, foods containing cellulose are known.
Patent Document 1 describes that by blending cellulose into a confectionery having a low density, cracking and chipping when an impact is applied without affecting the texture is described.
However, there are disclosures of biscuits, cookies, pretzels, wafers, crackers, sables, and bolo as specific examples of confectionery, but there is no description of layered foods. Moreover, it is not described about the effect of the expansion | swellability improvement at the time of baking of a layered food.

Patent Document 2 describes a fat and oil composition for paste pie. And it is described that the layered food which cannot be damaged easily is obtained by mix | blending crystalline cellulose as a thickening stabilizer.
However, the dough pie has a structure in which a plurality of granular dough compositions coated with an oil and fat composition before baking are stacked like a stone wall and do not form a layered form after baking, like a tart dough Originally, it is in a form that is bound to a granular material, and has low expansibility. For this reason, Patent Document 2 also does not particularly examine the effect of improving the expansibility during firing.

The example of Patent Document 3 describes that layered roasted foods containing edible alcohol and subjected to a freezing step after roasting showed an improvement effect on the texture after thawing. And the crystallized cellulose is also contained in the layered roasted food of this Example.
However, Patent Document 3 does not describe the effect of improving the expansibility during firing.

  Thus, in a so-called folded pie formed by firing a multilayer laminate in which layers of a dough composition and a fat and oil composition are alternately laminated, a method for improving the expansibility during firing, or firing There is no known method for suppressing subsequent cracking or chipping.

  In the present invention, in a multilayer laminate in which layers made of a dough composition and layers made of an oil and fat composition are alternately laminated, without affecting the taste and texture after firing, the expandability during firing is achieved. It is an object to improve and suppress cracking and chipping due to impact after firing.

As a result of intensive studies, the present inventors have surprisingly found that in a multilayer laminate in which layers made of a dough composition and layers made of an oil and fat composition are alternately laminated, the dough composition contains cellulose, And even if it does not contain edible alcohol, even if it included, it discovered that the crack and the chip | tip by the impact of the layered food after baking were suppressed by making the compounding quantity into 0.7 mass% or less.
Unexpectedly, the present inventors have found that such a multilayer laminate also improves the expansibility during firing, thereby completing the present invention.

That is, the present invention is as follows.
[1] A multilayer laminate in which layers composed of a dough composition and layers composed of an oil and fat composition are alternately laminated,
The multi-layer laminate in which the dough composition contains cellulose and does not contain edible alcohol, or the blending amount of edible alcohol is 0.7% by mass or less.
[2] The multilayer laminate according to [1], wherein the cellulose is contained in a dough composition as a crystalline cellulose composite composed of crystalline cellulose and a water-soluble gum.
[3] The multilayer laminate according to [1] or [2], wherein the average thickness per layer is 0.2 mm or less.
[4] The multilayer laminate according to any one of [1] to [3], wherein the multilayer laminate is a folded pie dough.
[5] A layered food obtained by baking the multilayer laminate according to any one of [1] to [4].
[6] Multi-layer lamination in which layers comprising a dough composition containing cellulose and no edible alcohol or containing 0.7% by mass or less of edible alcohol and layers comprising an oil and fat composition are alternately laminated Producing a body, and
Including a step of firing the multilayer laminate.
The manufacturing method of the layered food whose thickness of the thinnest layer in the cross section when cut | disconnected in the thickness direction is 0.4 mm or less.

  The multilayer laminate of the present invention exhibits high expansibility during baking without affecting the texture of the layered food after baking, and further, cracks and chips due to impact during storage or transportation of the layered food after baking. It has a suppressing effect.

It is a schematic diagram which shows the cross-sectional structure before and behind baking of a paste pie and a folding pie.

  Hereinafter, a mode for carrying out the present invention (hereinafter referred to as “the present embodiment”) will be specifically described. In addition, this invention is not limited to the following embodiment, It can implement by changing variously within the range of the summary.

<Multilayer laminate>
In this embodiment, a dough composition is a composition containing flour and a liquid raw material, and means a form that can be kneaded as a dough.
Grain flour refers to cereals, beans, artificial cereals, potatoes, root vegetables, nuts, and the like, which are pulverized into powders. Specific examples will be described later, and examples thereof include wheat flour. The liquid raw material refers to a raw material of the dough composition that is liquid at room temperature (25 ° C.), and specific examples include water, alcohol such as edible alcohol, milk, processed milk, soy milk, fruit juice, and beverages. Can be mentioned.
In addition to flour and liquid ingredients, the dough composition may contain any edible as an additional component as long as it does not affect the kneadability of the dough. Examples of other components include seasonings such as fats and oils, salt and saccharides, designated additives defined by the Food Sanitation Law, existing additives, natural or synthetic fragrances, and general food and beverage additives. However, the content of fats and oils is less than 50% by mass.

In the present embodiment, the oil and fat composition refers to a composition containing 50 to 100% by mass of oil and fat. The fats and oils are not limited and may be in a liquid or solid state at normal temperature, but from the viewpoint of handling and the like, solid fats and oils are preferable at normal temperature. Although the specific example of fats and oils is mentioned later, for example, a butter and margarine are mentioned. As the oil and fat, a mixture of two or more kinds of oil and fat may be used.
The oil / fat composition may contain all edible substances as other components other than the oil / fat, and may contain a material having a thickening effect such as starch. However, the other components are preferably those that do not affect physical properties such as the viscosity of the oil.

In this embodiment, the multilayer laminate is a laminate having at least two layers each composed of a dough composition and a layer composed of an oil and fat composition, and includes a layer composed of a dough composition and a layer composed of an oil and fat composition. Are stacked alternately. Moreover, it is the cloth before baking. In the multilayer laminate of the present embodiment, the number of layers of the dough composition and the oil / fat composition is not limited, but a plurality of layers are preferably included, for example, a layer of the dough composition And the oil and fat composition may be 33 layers and 32 layers, 65 layers and 64 layers, or 129 layers and 128 layers, respectively. However, a larger number of layers is preferable from the viewpoint of expansibility.
The multilayer laminate can be formed, for example, by a method of laminating a layer composed of a dough composition and a sheet composed of an oil and fat composition, and repeating the drawing and folding several times.

In the present embodiment, the average thickness per layer of the multilayer laminate is preferably 0.2 mm or less. More preferably, it is 0.1 mm or less, More preferably, it is 0.05 mm or less, Most preferably, it is 0.02 mm or less.
The average thickness per layer of the multilayer laminate is a value obtained by dividing the thickness of the multilayer laminate by the total number of layers of the layer made of the dough composition and the layer made of the oil and fat composition.

<Layered food>
The layered food in the present embodiment refers to a food having a layered cross section when cut, and can be obtained, for example, by baking the multilayer laminate of the present embodiment. For example, folded pie is a typical layered food.

<Thickness of one layer of a cross section when cut>
In this embodiment, it is preferable that the thickness of the thinnest layer in the cross section when the layered food is cut in the thickness direction is 0.4 mm or less. More preferably, it is 0.3 mm or less, More preferably, it is 0.2 mm or less. Here, the thickness of the thinnest layer in the cross section when cut in the thickness direction is the thinnest layer of the layer structure that can be seen in the cross section when the thickest part of the layered food is cut in the thickness direction with a blade. Thickness.

<Thickness measurement method>
A method for measuring the thickness of the layered food layer in the present invention will be described. Cut the thickest part of the layered food with a blade to expose the cross section of the layered structure. The other layers are removed from the exposed layer structure so that the thinnest layer remains. The thickness of one layer thus obtained is measured at several places with a micrometer (for example, trade name “MDX-25MX” manufactured by Mitutoyo Corporation) to obtain an average value. The thickness of the thinnest layer in the cross section of the layered food is preferably 0.4 mm or less. It is because the expandability at the time of baking will become low when the thickness of the thinnest layer of layered food exceeds 0.4 mm. More preferably, the thickness of the thinnest layer is 0.3 mm or less, and most preferably 0.2 mm or less.

<Cellulose>
In this embodiment, the dough composition contains cellulose. The inventors' study that by adding cellulose to the dough composition constituting the multilayer laminate, the expandability during firing of the multilayer laminate is improved, and cracks due to impact after firing are reduced. Was found out.

Although there is no limitation in the form of the cellulose used in this embodiment, it is preferable that it is the powder of the naturally derived water-insoluble fibrous material containing a cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, squirts, and bacterial cellulose. As a raw material, one kind of natural cellulosic substances among these may be used, or a mixture of two or more kinds may be used.
As the cellulose, the above raw materials are hydrolyzed to a specific degree of polymerization by acid hydrolysis, enzyme decomposition, alkali hydrolysis, or explosion treatment, and if necessary, subjected to mechanical treatment such as grinding, pulverization, etc. It is more preferable to use a modified one.

  As the cellulose, either powdered cellulose obtained by pulverizing the raw material or crystalline cellulose obtained by selectively taking out only the crystal portion can be used, but it is preferable to use crystalline cellulose in terms of miscibility with other components of the dough composition.

When the crystalline cellulose in the form of a crystalline cellulose composite in which crystalline cellulose and a water-soluble gum are combined is used, the dispersibility of the cellulose in the dough composition is improved, and the effect of improving the expansibility during baking is improved. And since the inhibitory effect of the crack and a chip | tip after baking increases further, it is preferable.
Furthermore, as the crystalline cellulose composite, in addition to crystalline cellulose and a water-soluble gum, when an easily dispersible crystalline cellulose composite containing a hydrophilic substance is used, the dispersibility of the cellulose described above, the expansibility during firing, Product loss reduction during production and distribution is preferable because it further improves. These crystalline cellulose composites and easily dispersible crystalline cellulose composites will be described in detail later.

<Amount of cellulose blended>
In this embodiment, the dough composition contains cellulose. The content of cellulose is not limited, but is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, further preferably, based on the total amount of raw materials of the dough composition excluding cellulose. Is 0.5% by mass or more, particularly preferably 1.0% by mass or more. By containing 0.01% by mass or more of cellulose, the effect of suppressing cracking and chipping due to impact of the layered food after baking can be obtained, and the product loss during production and distribution can be reduced, which is preferable. On the other hand, if the content of cellulose is 10% by mass or less, the texture after baking is hardly deteriorated, which is preferable. More preferably, it is 5 mass% or less, More preferably, it is 4 mass% or less, Most preferably, it is less than 2 mass%.
Here, the content of cellulose is calculated from the mass of cellulose itself when blending cellulose alone into the dough composition, and when blending into the dough composition in the form of crystalline cellulose composite, the crystalline cellulose composite (It is not the cellulose content in the crystalline cellulose composite).

<Method for adding cellulose>
In this embodiment, there is no limitation on the method for containing cellulose in the dough composition, for example, cellulose is added to the dough composition by a method such as blending with a powder raw material such as flour, mixing with a liquid raw material such as water, etc. You may do it.
In particular, a method of blending with a powder raw material or a method of mixing with other raw materials in a stage where water is present is preferable because dispersion of cellulose is promoted. In addition, when adding a raw material containing a large amount of moisture, it may be mixed in advance and added in a dispersed state.

<Average degree of polymerization of cellulose>
The average degree of polymerization of cellulose used in the present invention is not limited, but is preferably 500 or less. The average degree of polymerization can be measured by a reduced specific viscosity method using a copper ethylenediamine solution specified in the crystalline cellulose confirmation test (3) of “14th revised Japanese pharmacopoeia” (published by Yodogawa Shoten). When the average degree of polymerization is 500 or less, it is preferable that the cellulose is easily subjected to physical treatment such as stirring, pulverization, and grinding when mixed with the dough composition, and composite formation is easily promoted. More preferably, the average degree of polymerization is 300 or less, and still more preferably, the average degree of polymerization is 250 or less. The lower the average degree of polymerization, the easier the control of complexing. Therefore, the lower limit is not particularly limited, but a preferred range is 10 or more.

<Hydrolysis of cellulose>
Examples of a method for controlling the average degree of polymerization of cellulose within the above range include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. At the same time, the hydrolysis process removes impurities such as hemicellulose and lignin in addition to the above-described amorphous cellulose, so that the inside of the fiber becomes porous. Thereby, in the process of giving mechanical shearing force to cellulose and the water-soluble gum in the kneading process or the like, the cellulose is easily subjected to mechanical treatment, and the cellulose is easily refined. As a result, the surface area of the cellulose becomes high, and the control of complexing with the water-soluble gum becomes easy.

  The method for hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more. In the acid hydrolysis method, an average polymerization degree is easily obtained by adding an appropriate amount of a protonic acid, a carboxylic acid, a Lewis acid, a heteropolyacid, etc. in a state in which a cellulosic material is dispersed in an aqueous medium, and heating with stirring. Can be controlled. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization. For example, the conditions of processing a cellulose for 10 minutes or more under 100 degreeC or more and pressurization using the mineral acid aqueous solution of 2 mass% or less are mentioned. Under these conditions, a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is accelerated, the amount of the catalyst component to be used is reduced, and subsequent purification is facilitated.

<Particle shape of cellulose (L / D)>
Although there is no limitation on the shape of the cellulose used in the present embodiment, a fine particle shape is preferable. As for the particle shape of cellulose, cellulose or crystalline cellulose complex is made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.) Then, treatment conditions: a water dispersion dispersed at a rotational speed of 15,000 rpm × 5 minutes, diluted with pure water to 0.1 to 0.5% by mass, cast on mica, and air-dried, It is expressed as the ratio (L / D) when the major axis (L) and minor axis (D) of the particle image obtained when measured with a high resolution scanning microscope (SEM) or atomic force microscope (AFM). , And is calculated as an average value of 100 to 150 particles.
L / D is preferably 20 or less from the viewpoint of texture. The smaller the L / D, the smoother the texture. 15 or less is more preferable, 10 or less is more preferable, 5 or less is particularly preferable, and 4 or less is most preferable. The lower limit is 1 or more in terms of L / D.

<Average particle diameter of cellulose in aqueous dispersion>
In the present embodiment, when the cellulose (powder cellulose, crystalline cellulose, cellulose contained in the crystalline cellulose composite) has a particle shape, it is preferable that the median diameter of the particles (average particle diameter in the aqueous dispersion) is small.
The median diameter of the particles can be measured by the following method. First, cellulose is made into a pure water suspension at a concentration of 1.0% by mass and treated with a high-shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.). Dispersed in several 15,000 rpm × 5 minutes, and without being subjected to centrifugation, as it is, a laser diffraction / scattering particle size distribution meter (for example, product name “LA-910” manufactured by Horiba, Ltd., ultrasonic treatment 1 The cumulative 50% particle diameter (volume average particle diameter) in the volume frequency particle size distribution obtained by measurement with a refractive index of 1.20) can be defined as the average particle diameter of cellulose.
When the median diameter is 20 μm or less, it is possible to provide a smooth texture with no roughness when eating a food containing cellulose. More preferably, it is 15 micrometers or less, Especially preferably, it is 10 micrometers or less, More preferably, it is 8 micrometers or less. Although a minimum in particular is not restrict | limited, As a preferable range, it is 0.1 micrometer or more.

<Crystalline cellulose composite>
As described above, in the present embodiment, it is preferable to use a crystalline cellulose composite as the cellulose. Here, the crystalline cellulose composite is composed of crystalline cellulose and a water-soluble gum, and the surface of the crystalline cellulose is coated with the water-soluble gum by chemical bonds such as hydrogen bonds.
The composition is preferably composed of 20 to 99% by mass of crystalline cellulose and 1 to 80% by mass of water-soluble gum. More preferable ranges are 30 to 95% by mass of crystalline cellulose and 5 to 70% by mass of the water-soluble gum, but this ratio is appropriately adjusted according to the type of the water-soluble gum. Usually, if the ratio of the crystalline cellulose is 99% by weight or less, the water-soluble gum coating on the surface of the crystalline cellulose is sufficient, the dough surface is not roughened in the production process of the layered food, and a smooth dough is obtained, The layered food after baking has a high expansibility, and it is possible to obtain a food having an excellent texture without being crushed when eaten. On the other hand, if the water-soluble gum is 80% by mass or less, it is difficult to produce stickiness when kneading the dough and it is easy to manufacture.

The water-soluble gum to be combined with the crystalline cellulose is not limited, but specific examples include, for example, Karaya gum, polydextrose, psyllium seed gum, locust bean gum, guar gum, tamarind seed gum, chitosan, gum arabic, gati gum, tragacanth gum, Agar, carrageenan, alginic acid, sodium alginate, calcium alginate, propylene glycol ester alginate, HM pectin, LM pectin, azotobacter vinelandie gum, xanthan gum, curdlan, pullulan, dextran, gellan gum, sodium carboxymethylcellulose, carboxymethylcellulose calcium, methylcellulose, hydroxypropyl Examples thereof include cellulose and hydroxyethyl cellulose.
Among these, Karaya gum, xanthan gum, and sodium carboxymethyl cellulose are particularly preferable because they are easily complexed with crystalline cellulose.
Furthermore, Karaya gum and xanthan gum are more preferable when added to a layered food as a crystalline cellulose composite because the texture is excellent.

  In addition to crystalline cellulose and water-soluble gum, the crystalline cellulose composite includes other food materials such as oligosaccharides, sugar alcohols, starch degradation products, starches containing processed starch, fats and oils, proteins, salt, various phosphoric acids. Salts such as salts, emulsifiers, thickening stabilizers, pigments and the like can be blended as desired. These food materials can be added at the time of producing the crystalline cellulose composite, or can be added after the production of the crystalline cellulose composite. Details thereof will be described later.

<Kalaya gum>
The karaya gum suitable as the water-soluble gum mentioned above is a product obtained by purifying the sap of the Alanaceae karaya tree. Commercially available grades include Hand-picked-selected (HPS), Superior No. 1, Superior No. 2, Superior No. 3. There is Shiftings (published by Kosho Shobo Co., Ltd., 2001, Kunizaki, Sano, “Food Polysaccharides” on page 88, see Table 4-4). The Karaya gum used in the present embodiment can be used without limitation as long as it is a grade that can be used in food. Among these, for use in the present invention, HPS, Superior No. 1 is preferred, and HPS is preferred from the viewpoint of suspension stability of the complex. In particular, those derived from Sterculia urens in central and northern India are preferred in terms of suspension stability of the complex.
Here, the mass ratio of cellulose to Karaya gum is preferably 99/1 to 80/20.

<Xanthan gum>
Xanthan gum, which is also suitable as a water-soluble gum, is a gum made by fermenting starch such as corn with the bacterium Xanthomonas campestris, and consists of repeating units of glucose 2 molecules, mannose 2 molecules, and glucuronic acid. The xanthan gum used in this embodiment includes potassium salts, sodium salts, and calcium salts. If it is a grade which has said structure and can be used with a foodstuff, it can be used without a restriction | limiting in a viscosity.
The mass ratio of cellulose and xanthan gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10.

<Carboxymethylcellulose sodium>
In addition, carboxymethylcellulose sodium (CMC-Na) suitable as a water-soluble gum is obtained by replacing the hydroxyl group of cellulose with —OCH ₂ COONa, and is a straight-chain chemistry in which D-glucose is bonded by β-1,4. It has a structure. CMC-Na is obtained by dissolving pulp (cellulose) with a sodium hydroxide solution and etherifying with monochloroacetic acid (or its sodium salt).

In particular, it is preferable from the viewpoint of complexing to use CMC-Na having a substitution degree and a viscosity adjusted within a specific range. The degree of substitution is an average value of the number of carboxymethyl groups ether-bonded among the three hydroxyl groups in the glucose unit of cellulose, and is preferably 0.6 to 2.0. If the degree of substitution is in the above range, it is preferable because the dispersibility of CMC-Na is sufficient and the production is easy. More preferably, the substitution degree is 0.6 to 1.3. The viscosity of the solution when CMC-Na is a 1% by mass pure aqueous solution is preferably 500 mPa · s or less, more preferably 200 mPa · s or less, and further preferably 50 mPa · s or less. Particularly preferably, it is 20 mPa · s or less. The lower the viscosity of the 1% by mass CMC-Na pure aqueous solution, the easier the composite of cellulose and hydrophilic gum is promoted. The lower limit is not particularly set, but a preferable range is 1 mPa · s or more.
The mass ratio of cellulose and CMC-Na is preferably 99/1 to 80/20. More preferably, it is 94 / 6-84 / 16, More preferably, it is 92 / 8-86 / 14.

<Hydrophilic substance blended in crystalline cellulose composite>
In the present embodiment, a hydrophilic substance may be added to the crystalline cellulose composite in addition to cellulose and a water-soluble gum for the purpose of enhancing the dispersibility in water. A hydrophilic substance is an organic substance that is highly soluble in water and hardly causes viscosity. Hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides , Maltooligosaccharides, isomaltooligosaccharides, berries oligosaccharides, cellooligosaccharides, xylooligosaccharides, lactulose, lactose, maltose, sucrose, α-, β-, γ-cyclodextrins and other oligosaccharides, glucose, fructose, sorbose, etc. Examples include monosaccharides, sugar alcohols such as maltitol, sorbitol, erythritol, vitamins, collagen, chitosan, and the like. Two or more kinds of these hydrophilic substances may be combined. Among the above, hydrophilic polysaccharides such as starch hydrolyzate and polydextrose are preferable from the viewpoint of dispersibility.
The above-mentioned “nearly causing no viscosity” means that the viscosity of a 1% by mass pure aqueous solution is 100 mPa · s or less. The viscosity here is measured by the following method.
Using a high-shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.), processing conditions: Dispersed in pure water at 15,000 rpm × 5 minutes to prepare an aqueous solution To do. Next, about 3 hours after dispersion | distribution (25 degreeC preservation | save) about the obtained aqueous solution, it sets to a B-type viscosity meter (rotor rotation speed 60rpm), and after leaving still for 60 seconds, it is rotated for 30 seconds and measured.
The viscosity is preferably 80 mPa · s or less, and more preferably 50 mPa · s or less.

  Although there is no restriction | limiting in the compounding quantity of the hydrophilic substance in a crystalline cellulose composite, As a preferable range, it is 5 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more. There is no particular upper limit, but considering the physical properties of the crystalline cellulose composite, it may be 80% by mass or less, 75% by mass or less, or 70% by mass or less.

<Indigestible dextrin>
The indigestible dextrin that can be used for the production of crystalline cellulose composite as a hydrophilic substance is obtained by heating starch and treating with an enzyme, etc., and the average molecular weight of dietary fiber is about 500 to 3000, glucose residues Are α-1,4, α-1,6, β-1,2, β-1,3, β-1,6-glucoside bonds, and a part of the reducing end is levoglucosan (1,6-anhydroglucose). It is a dextrin with a branched structure developed. As a commercial product, a product that conforms to the standards described in the 8th edition of the Food Additives Official Document can be used.
When indigestible dextrin is used as the hydrophilic substance, the composition is preferably 30 to 70% by mass of crystalline cellulose and 30 to 70% by mass of indigestible dextrin.

<Colloidal cellulose component of crystalline cellulose composite>
Furthermore, the crystalline cellulose composite preferably contains 30% by mass or more of a colloidal cellulose component (a crystalline cellulose composite that can be stably dispersed when dispersed in an aqueous medium). The content of the colloidal cellulose component as used herein means that the crystalline cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (for example, “Excel Auto Homogenizer” manufactured by Nippon Seiki Co., Ltd.). ED-7 ”), processing conditions: 15,000 rpm × 5 minutes of dispersion, centrifugal separation (product name“ 6800 type centrifuge ”, rotor type RA-400, manufactured by Kubota Corporation), processing conditions : Centrifugal force of 2,000 rpm (5600G * G is gravitational acceleration) × 15 minutes), which is a mass percentage of solid content (including crystalline cellulose and hydrophilic gum) remaining in the supernatant after centrifugation.

  The colloidal cellulose component content is preferably 30% by mass or more from the viewpoint of texture. More preferably, it is 40 mass% or more, More preferably, it is 50 mass% or more, Especially preferably, it is 60 mass% or more, Most preferably, it is 70 mass% or more. The higher the colloidal cellulose component content, the higher the dispersion stability and the adverse effect on the texture. Therefore, the upper limit is not particularly limited, but a preferred range is 100% by mass or less.

<Method for producing crystalline cellulose composite>
The manufacturing method of the crystalline cellulose composite which can be used in this embodiment is demonstrated.
The crystalline cellulose composite can be obtained by imparting mechanical shearing force to the mixture of cellulose and water-soluble gum in the kneading step to make the cellulose finer and complex the water-soluble gum on the cellulose surface. At that time, a hydrophilic substance or other additives may be added to the mixture of cellulose and water-soluble gum. What passed through the above-mentioned process is dried as needed. In the present embodiment, the crystalline cellulose composite may be in any form, whether it is undried after being mechanically sheared as described above, or may be dried thereafter.

  In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. The temperature at the time of kneading may be a result, but when heat is generated due to a compounding reaction, friction, or the like at the time of kneading, the kneading may be performed while removing the heat. These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

  The solid content during kneading is preferably 20% by mass or more. Kneading in a semi-solid state where the viscosity of the kneaded material is high is preferable because the kneading energy is easily transmitted to the kneaded material as described below, and the compounding is promoted. The solid content at the time of kneading is more preferably 30% by mass or more, and further preferably 40% by mass or more. The upper limit is not particularly limited, but the practical range is preferably 90% by mass or less considering that the kneaded product does not have a low water content and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, in order to make solid content into the said range, as a timing to add water, a required amount may be added before a kneading | mixing process, may be added in the middle of a kneading | mixing process, or both may be implemented. Good.

Here, the kneading energy will be described. The kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product. The kneading energy is preferably 50 Wh / kg or more. If the kneading energy is 50 Wh / kg or more, the grindability imparted to the kneaded product is high, the complexing of cellulose and hydrophilic gum is promoted, and the dispersion stability and suspension of the crystalline cellulose composite with acidic or high salt concentration are increased. Turbid stability is improved. More preferably, it is 80 Wh / kg or more, More preferably, it is 100 Wh / kg or more.
The higher the kneading energy, the more complex is considered to be promoted. However, if the kneading energy is too high, the equipment becomes industrially excessive and the equipment is overloaded. Is preferably 1000 Wh / kg.
The degree of complexation is considered to be the proportion of hydrogen bonds between cellulose and other components. As the compounding progresses, the proportion of hydrogen bonds increases and the effect of the present invention improves.

  In obtaining the crystalline cellulose composite that can be used in the present embodiment, when drying the kneaded product obtained from the above-mentioned kneading step, tray drying, spray drying, belt drying, fluidized bed drying, freeze drying A known drying method such as microwave drying can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the crystalline cellulose composite after drying is preferably 1 to 20% by mass. By setting the moisture content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. More preferably, it is 15 mass% or less, Most preferably, it is 10 mass% or less. Moreover, by setting it as 1 mass% or more, dispersibility does not deteriorate because of excessive drying. More preferably, it is 1.5 mass% or more.

Since the crystalline cellulose composite is easier to handle in the form of powder, it is preferable to pulverize the crystalline cellulose composite obtained by drying to form a powder. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried crystalline cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize the sieve having a mesh opening of 425 μm so that the average particle size (weight average particle size) is 10 to 250 μm.
When a powder having an average particle size of 10 to 250 μm is formed, a stable colloidal dispersion having a smooth structure and having a smooth structure in which the dried crystalline cellulose composite is easily dispersed when stirred in water and the cellulose is uniformly dispersed. This is preferable because it is formed and does not feel rough when added to food.

<Easily dispersible crystalline cellulose composite>
In the present embodiment, it is preferable to use an easily dispersible one among the crystalline cellulose composites. By using the easily dispersible crystalline cellulose composite, the crystalline cellulose composite is easily dispersed in the form of fine particles in the kneading process for preparing the dough composition, so that coarse particles are reduced, and the baked layered food is eaten. Roughness is reduced and the texture is excellent.

  The easily dispersible crystalline cellulose composite is a crystalline cellulose composite that is completely dispersed by weak stirring such as propeller stirring without using a high shearing force device such as an Excel auto homogenizer. The typical easily dispersible crystalline cellulose composite is a crystalline cellulose composite obtained from the above-mentioned crystalline cellulose and a water-soluble gum, in which the above-mentioned hydrophilic substance is blended in an amount of 20% by mass or more. Since the dispersibility of crystalline cellulose becomes high by increasing the hydrophilic substance, it is preferable. More preferably, it is 25 mass% or more, More preferably, it is 30 mass% or more. The upper limit is 95% by mass or less.

  In addition to the above-mentioned crystalline cellulose, water-soluble gum, and hydrophilic substance, the easily dispersible crystalline cellulose composite may include a disintegrant that will be specifically described later. The disintegrant has an action of enhancing the dispersibility of the crystalline cellulose when kneading the dough, and promotes the above-described effects (inhibition of cracking, maintenance of texture, improvement of crispy feeling, cornering). In particular, when adding salt and / or acid to the dough for the purpose of seasoning, the effect of adding a disintegrant is great. The addition amount of the disintegrant is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more with respect to the crystalline cellulose composite. The upper limit is 40% by mass or less.

<Average particle diameter of easily dispersible crystalline cellulose composite>
The average particle size of the easily dispersible crystalline cellulose composite is preferably 25 μm or less, and more preferably 15 μm or less.
The average particle size of the easily dispersible crystalline cellulose composite is defined as a pure water suspension having a concentration of 4% by mass, and a propeller stirrer (for example, trade name 3-1 motor manufactured by HEIDON, stirring) 1 stage of wing chi-cross type propeller), conditions: 400 rpm × 20 minutes, dispersed at 25 ° C., and without centrifuging, laser diffraction / scattering particle size distribution meter (for example, manufactured by Horiba, Ltd.) It is an integrated 50% particle diameter (volume average particle diameter) in a volume frequency particle size distribution measured with a trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20).

<Disintegrant blended in the easily dispersible crystalline cellulose composite>
In this embodiment, when mix | blending a disintegrating agent with an easily dispersible crystalline cellulose composite, it is preferable to use water-swellable particles. Here, the water-swellable particles refer to particles that swell to a volume that is twice or more of the self when dissolved in cold water. For example, one or more kinds selected from galactomannan particles having a low galactose content such as guar gum, locust bean gum, tara gum, modified starch, and partially pregelatinized starch can be used. From the viewpoint of dispersion effect, it is preferable to use modified starch.

<Processed starch that can be used for easily dispersible crystalline cellulose composite>
In the easily dispersible crystalline cellulose composite, processed starch that can be used as a disintegrant includes, for example, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, starch acetate, oxidized Starch, hydroxyalkylated phosphoric acid crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, starch sodium sodium phosphate, starch sodium phosphate ester. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. The above-mentioned modified starch may be used alone or in combination of two or more.

  In particular, when used for food and drink, eleven kinds of modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, Acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropylated starch, phosphoric acid cross-linked starch, phosphorylated starch and phosphoric acid monoesterified phosphoric acid cross-linked starch), and pregelatinized starch obtained by pre-gelatinizing raw starch preferable.

  Among the above, hydroxypropylated phosphate-crosslinked starch, hydroxypropylated starch, phosphate-crosslinked pregelatinized starch, and pregelatinized starch are more preferable in terms of dispersibility of the easily dispersible crystalline cellulose composite. Hydroxypropylated starch, hydroxypropyl Phosphoric acid cross-linked starch and phosphoric acid cross-linked pregelatinized starch are more preferred, and hydroxypropylated starch is most preferred.

<Method for producing easily dispersible crystalline cellulose composite>
The easily dispersible crystalline cellulose composite comprises a step of dispersing the crystalline cellulose composite, a hydrophilic substance, and processed starch added as necessary in an aqueous medium to form a dispersion (dispersing step), and the subsequent step. Preferably, the dispersion is produced through a step of homogenizing (homogenizing step) and a step of drying the homogenized dispersion (drying step).
Here, it is preferable to disperse and homogenize the crystalline cellulose composite and the hydrophilic substance (and processed starch) in a slurry state in order to increase the dispersibility of the easily dispersible crystalline cellulose composite. By homogenizing in a slurry state, cellulose and a hydrophilic substance (and processed starch) are not excessively complexed, so that a product having good dispersibility is obtained. Specific manufacturing conditions will be described below.

-Dispersing Step First, the crystalline cellulose composite and hydrophilic substance (and processed starch) are dispersed and dissolved in water. At that time, it is desirable to adjust each amount including water so that the solid content concentration is 1 to 70% by mass. If the solid content concentration is within this range, the handleability of the aqueous dispersion is good, the productivity is high, and the subsequent drying energy load is acceptable. More preferably, it is 3-50 mass%, More preferably, it is 40 mass% or less, Most preferably, it is 35 mass% or less, Most preferably, it is 30 mass% or less. For the above reasons, the dispersion is preferably in a slurry state. The state of the dispersion depends on the type of crystalline cellulose composite and hydrophilic substance (and processed starch) to be used, and their mass ratio, but if the solid content concentration is 35% by mass or less, it is usually in a slurry state. It can be said.

  The order of adding the crystalline cellulose composite, the hydrophilic substance, and the modified starch is not particularly limited. In order to improve the uniformity of the dispersion, the preferred order of adding to the aqueous medium is the order of hydrophilic substance, modified starch, and crystalline cellulose composite.

There is no restriction | limiting in particular in the stirring method in a dispersion | distribution process, It is preferable to stir so that a mamma-like aggregate (diameter several mm-several cm) may disappear visually.
As the stirring device, a tank in which a stirring blade is set is preferable, and a propeller blade type stirring device, a paddle blade type stirring device, a fiddler blade type stirring device, an anchor blade type stirring device, a helical ribbon blade type stirring device, or the like is used. be able to. Moreover, you may use line stirring apparatuses, such as a static type line mixer and a sanitary pump, other than a tank type.
The dispersion temperature is not particularly limited, but is preferably 0 to 60 ° C, more preferably 10 to 50 ° C, in order to suppress excessive complexation of the crystalline cellulose composite, the hydrophilic substance, and the processed starch. 40 ° C. is particularly preferred.

-Homogenization process In manufacture of an easily dispersible crystalline cellulose composite, it is necessary to pass through the process of homogenizing a crystalline cellulose composite, a hydrophilic substance, and (and processed starch). Here, the homogenization is a state in which the crystalline cellulose composite is dispersed not in the aggregate but in the primary particles. Specifically, in the dispersion after homogenization, a laser diffraction / scattering particle size distribution analyzer (for example, trade name LA-910 manufactured by HORIBA is used, circulates in the flow cell for 1 minute, no ultrasonic treatment, refractive index 1. It can be defined as a state where the average particle diameter (median diameter) of the volume frequency measured in 20) is 20 μm or less.

  As long as the above average particle diameter can be achieved, the homogenization is not limited in the order of addition of raw materials and the addition method. For example, all components may be mixed to perform batch processing, or each component may be dispersed in water and homogenized for each component, and then all components may be mixed.

For homogenization, use a method of applying high shear with a high-speed stirrer, a method of high-pressure dispersion with a high-pressure homogenizer, a method of homogenizing with a mill using bead-like media, a method of homogenizing with a roll mill, etc. Can do. The above methods may be combined in any order as long as homogenization can be achieved.
In order to achieve homogenization by a simple process, a method of imparting high shear with a high-speed stirrer and a method of high-pressure dispersion with a high-pressure homogenizer can be suitably used.
Here, the homogenization concentration and the homogenization temperature can be applied under the same conditions as in the above-described dispersion step.

  Homogenization using a high-speed stirrer is achieved by applying high-speed stirring to the dispersion obtained in the dispersion step. In the case of using a high-speed stirrer for homogenization, since the dispersion and homogenization can be performed at once, the above-described dispersion step can be omitted.

  High-speed stirring is determined by the peripheral speed of the stirring blade, and the peripheral speed is obtained by the following equation. Peripheral speed (m / s) = diameter of stirring blade (m) × π (circumferential ratio) × rotation speed of stirring blade (n / s). The higher the peripheral speed, the better because it can be homogenized in a short time. Specifically, the peripheral speed is preferably 5 m / s or more, more preferably 10 m / s or more, and particularly preferably 15 m / s or more. The upper limit of the peripheral speed is not particularly specified, but is preferably 100 m / s or less when assuming industrially used equipment. The treatment time is determined depending on the average particle diameter of the object to be treated, and is not particularly limited, but is preferably 10 minutes or more.

  Examples of high-speed stirrers that can be used here are: trade name: TK homogenizer, TK homomixer, TK robotics, TK automixer, lab solution, TK homodisper, hibisdispersix, fill mixer (manufactured by Primix) Devices such as an ace homogenizer, a kanki mixer (manufactured by Kansai Kikai Kogyo Co., Ltd.), a super-vibration α-stirrer (manufactured by Nippon Techno Co., Ltd.) and a home mixer can be used.

  When using a TK homomixer MARK II f model (manufactured by Primics) as a high-speed stirrer, the above dispersion having a rotation speed of 600 to 13,000 rpm, a pH of 3 to 8, a temperature of 0 to 80 ° C., and a solid content concentration of 10 to 60% It is desirable to process the liquid. Within the range of the number of rotations, the average particle size of the dispersion can be made 20 μm or less. The rotational speed of the high-speed stirrer is more preferably 2000 to 13,000 rpm, and most preferably 5,000 to 13,000 rpm.

  Homogenization with a high-pressure homogenizer is to homogenize the dispersion obtained in the dispersion step by applying pressure once, passing through the gap in the device, and using the shearing force when solid particles pass through the gap. . Here, in order to achieve homogenization, it is preferable to operate in a pressure range of 4 to 150 MPa. The higher the pressure is, the more homogenization is. However, when the pressure is too high, the bond between the cellulose and the polysaccharide in the crystalline cellulose composite is weakened. Therefore, a more preferable range of the pressure is 5 to 100 MPa, and more preferably 10 to 50 MPa.

  Examples of the high-pressure homogenizer that can be used here include, for example, trade name: Nanomizer (manufactured by Nanomizer), trade name: Microfluidizer (manufactured by Microfluidic Corporation), trade name: Alite (manufactured by Nirosoavi), trade name: There are apparatuses such as an APV homogenizer (manufactured by APV) and a manton gorin homogenizer. Note that the number of treatments of the high-pressure homogenizer may be one, but the treatment may be performed a plurality of times.

-Drying process Since the shape of the easily dispersible crystalline cellulose composite is easier to handle with powder, it is preferably dried and powdered after the above homogenization.
As a method for drying the easily dispersible crystalline cellulose composite, a known drying method such as tray drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, or the like can be used.

  As for the moisture content of the easily dispersible crystalline cellulose composite after drying, 1-20 mass% is preferable. By setting the moisture content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. The water content is more preferably 15% by mass or less, and particularly preferably 10% by mass or less. Further, by setting the water content to 1% by mass or more, dispersibility does not deteriorate due to excessive drying. The moisture content is more preferably 1.5% by mass or more.

  The dried easily dispersible crystalline cellulose composite is preferably powdered to such an extent that it passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize so that the sieve has an opening of 425 μm and has an average particle size (apparent weight average particle size) of 10 to 250 μm. In these dry powders, fine particles of the crystalline cellulose composite (and optionally processed starch) are aggregated to form secondary aggregates. This secondary aggregate is disintegrated when stirred in water and dispersed in the above-mentioned crystalline cellulose composite fine particles. The apparent weight average particle diameter of the secondary aggregate was determined by sieving 10 g of a sample for 10 minutes using a low-tap sieve shaker (for example, Sieve Shaker A type manufactured by Hira Kogakusho) or a JIS standard sieve (Z8801-1987). It is a cumulative weight 50% particle size in the particle size distribution obtained by doing.

  When spray drying is used as the drying method, drying and pulverization can be performed at the same time. When the dried crystalline cellulose composite is pulverized by other methods, known methods such as a cutter mill, a hammer mill, a pin mill, and a jet mill can be used.

Spray drying is a method in which the dispersion obtained through the homogenization step is sprayed in the form of a mist, hot air is applied to the mist, the water is evaporated, and powdered. In the present embodiment, as a dispersion spraying method, a method using an atomizer such as a Kessner, a vane, or a pin type, a spraying method from a two-fluid nozzle, a four-fluid nozzle, or the like can be adopted. The hot air may be either a countercurrent type or a cocurrent type, but the countercurrent type is common in the atomizer method and the countercurrent type in the nozzle method.
If the above-mentioned powder moisture and powder particle diameter can be achieved, the drying conditions are not limited. For example, the hot air temperature is preferably operated in the range of an inlet temperature of 100 to 200 ° C and an outlet temperature of 40 to 99 ° C.

The layered food of this embodiment will be described in detail.
<Moisture content>
In the present embodiment, the moisture content of the layered food is preferably 5% by mass or less. When the water content is 5% by mass or less, a layered food with a crisp texture is obtained and the expandability is sufficient. From the viewpoint of texture, it is more preferably 4% by mass or less, still more preferably 3% by mass or less, and most preferably 2% by mass or less. There is no particular lower limit, and it may be 0% by mass.
Here, the moisture content is a ratio of moisture contained in the layered food to the mass of the entire layered food. The amount of moisture can be measured by a known measurement method. For example, the weight of the layered food is first measured using an infrared moisture meter, and then the layered food is maintained at 105 ° C. until there is no mass change. The mass when the mass change disappears is measured, and the moisture content can be determined from the mass decreased after heating compared to before heating.

<Density>
In the present embodiment, the density of the layered food is preferably 0.20 to 2.00 g / cm ³ . When the density falls within the above range, the layered food has a high swellability and a crisp texture. In addition, the density of the layered food here means an apparent density, cut into a rectangular parallelepiped shape, measure the mass, measure the length of each side with a caliper, calculate the volume, and calculate the mass by the volume. It is calculated by dividing.
In addition, when a layered food contains ingredients with a minor axis of 0.5 mm or more, it refers to the density of the layered food excluding the ingredients.
If the density of the layered food is less than 0.20 g / cm ³ , the expansibility is high, but cracking and chipping due to impact are likely to occur. On the other hand, when the density exceeds 2.00 g / cm ³ , the inside becomes a tightly packed structure and the expandability is insufficient. From the standpoint of texture, more preferably from 0.30~1.50g / cm ^3, more preferably from 0.50~1.00g / cm ^3.

<Maximum load>
In this embodiment, the maximum load of the layered food is preferably 0.3 to 3.0 kgf. When the maximum load falls within this range, the food is excellent in texture and is a layered food with less cracking and chipping due to impact.

  The load is measured using a test piece having a length of 25 ± 5 mm, a width of 25 ± 5 mm, and a thickness of 10 ± 1 mm. The test piece is preferably a layered food after baking. The maximum load is a texture analyzer (manufactured by Eihiro Seiki Co., Ltd., TA.XT plus type, measuring jig: HDP / BSG type, temperature: 25.0 ° C., mode: Measurement Force in Compression, Option: Return to Start, Pres. -Test Speed: 1.0 mm / s, Test-Speed: 1.5 mm / s, Post-Test Speed: 10 mm / s, Distance: 20 mm, Trigger Type: Auto 50 g). The maximum load in the present embodiment is the maximum value of stress on the time-stress curve obtained by the above measurement. The larger the maximum load value, the harder the layered food and the fewer cracks and chips. If the maximum load is less than 0.30 kgf, it is very fragile, and a large amount of cracks and chips are generated due to impact. On the other hand, if the maximum load exceeds 3.0 kgf, the texture becomes hard and the light texture inherent to the layered food is lost. From the viewpoint of texture, the maximum load is more preferably 0.5 to 2.5 kgf, and most preferably 1.0 to 2.0 kgf.

<Contents>
In the present embodiment, the layered food may contain contents as long as the effect of the present invention is not affected. The contents may be plant or animal. As plant-based ingredients, fruits, vegetables, nuts, cereals and the like that have been cut raw and / or those that have been processed by drying, dipping, or the like can be used. Animal ingredients include beef, pork, chicken, or those processed into dried meat, ham, sausage, etc., fish, or those processed into fish sections, sea bream, sausage, etc. What fermented milk, such as cheese, can also be used. Moreover, liquid foods, such as a stew, can also be used.

<Method for producing layered food>
In this embodiment, a layered food product can be produced by firing the multilayer laminate. Specifically, if the contents are present, a process of wrapping the contents in the dough (multilayer laminate), a process of cutting or punching the dough (multilayer laminate) as necessary, baking, oiling, Manufactured through processes such as vacuum drying and freeze drying. Moreover, as a seasoning, it may be further coated with an aqueous medium such as chocolate.
The firing temperature and time can follow a known method, and can be, for example, 150 to 250 ° C., 15 to 30 minutes, depending on the size and the presence or absence of contents.

Below, in this embodiment, the component contained in a dough composition and an oil-fat composition is demonstrated again in detail.
<Edible alcohol>
In this embodiment, even if a dough composition does not contain edible alcohol or contains edible alcohol, the compounding quantity is 0.7 mass% or less. When the blending amount of the edible alcohol is more than 0.7% by mass, the effect of improving the expandability due to the inclusion of cellulose is not sufficiently achieved.
When the amount of the edible alcohol is 0.7% by mass or less, high expandability can be obtained without inhibiting the formation of a gluten network structure.

In the present embodiment, edible alcohol is a generic name for beverages containing ethyl alcohol, and brewed liquor (sake made by fermenting raw materials as they are or saccharified raw materials), distilled liquor (brewed liquor) Can be obtained by distilling the alcohol and increasing the alcohol content) or mixed liquor (alcohol made by adding the scent and taste of other ingredients to the alcohol and adding sugar and pigments). The raw material is not particularly limited as long as it contains a sugar content or a starch content that can be converted into a sugar content.
In this embodiment, the quantity of the edible alcohol which can be mix | blended with a dough composition is 0.7 mass% or less. Since alcohol easily evaporates, if edible alcohol is blended in an amount of 0.7 mass% or more, the dough is ruptured by water vapor that evaporates during baking, and sufficient expandability cannot be obtained. In addition, the moisture becomes easy to fly and the texture becomes hard. More preferably, it is 0.5% by mass or less, and most preferably no compounding.

<Wheat flour>
Flour is blended in the dough composition. It is because it becomes layered food with sufficient nutritional value by including flour. Another reason is to form a gluten network structure by reacting with moisture and to support a structure expanded by heat during firing.

  Examples of the flour that can be used in the present embodiment include gramineous grains (wheat, barley, rye, rice, corn, tef, mackerel, etc.), beans (soybeans, chickpeas, peas, etc.), and pseudocereals (buckwheat, amaranthus, etc.). ), Potatoes and root vegetables (eg, chestnuts, potatoes, kuzu, tapioca), nuts (chestnuts, acorns, etc.) and the like. As flour, one of these may be used alone, or a mixture of two or more may be used. Among these, flour is preferable.

<Wheat flour>
Wheat flour is a powder made by grinding wheat. Wheat flour is classified into soft flour, medium flour, strong flour, float flour, whole grain flour, graham flour, semolina flour, etc., depending on the proportion of protein contained therein and the properties of gluten formed. Corresponds to flour.
The amount of flour blended in the dough composition is preferably 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The more flour, the better nutritional value is preferable. The upper limit is preferably 80% by mass or less from the viewpoint of texture.

  Among wheat flours, strong flour, medium flour and thin flour are preferable from the viewpoint of the ductility of the dough. This is because the ductility becomes worse when the proportion of protein in the flour is large. The strong flour has a protein ratio of 12% by mass or more, the medium flour has a protein ratio of 11.9 to 8.6% by mass, and the weak flour has a protein ratio of 8.5% by mass or less. belongs to. Of these, one may be used alone, or a mixture of two or more may be used.

<Sugar>
The dough composition may contain saccharides. By including saccharides, sweetness can be imparted, and a layered food with a taste preferred by young and old is obtained.
Examples of sugars that can be used in the present embodiment include sucrose, lactose, maltose, glucose (glucose), fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose. , Sugars such as D-xylose, starch hydrolyzate, dextrin, and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. Two or more kinds of these saccharides may be combined. Among the above, sucrose is preferable in terms of taste.
The amount of saccharide to be blended in the dough composition is preferably 20% by mass or less, more preferably 15% by mass or less, particularly preferably 10% by mass or less, and most preferably no compounding. Since saccharides have a function of inhibiting the formation of a gluten network structure, the more saccharides are, the softer the baked layered food becomes and the less the expandability after baking.

<Oil and fat>
In this embodiment, fats and oils are mix | blended with an oil-fat composition. By containing fats and oils, when the dough folded before baking expand | swells at the time of baking, cloth | dough will become easy to peel, and expansibility will improve.
There is no limitation in the fats and oils that can be used in the present embodiment, and examples thereof include vegetable fats and oils, animal fats and oils, and processed products thereof. Moreover, as such fats and oils, commercially available fats and oils can be used. Examples of such fats and oils include shortening, margarine, butter, lard, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and palm oil butter, fresh cream, hardened Fats and oils, transesterified oils and the like are listed. One or more of these can be used in combination. Among these, shortening, butter, lard, margarine and the like are preferable in terms of flavor.
In addition, you may add fats and oils to a dough composition, and the specific example of the fats and oils which can be used in that case is the same as the above.

  As the amount of fats and oils to be blended in the multilayer laminate of the present embodiment, the total amount of the layer comprising the fat composition and the layer comprising the dough composition is preferably 50% by mass or less from the viewpoint of shape retention after firing, More preferably, it is 40 mass% or less, More preferably, it is 30 mass% or less, Most preferably, it is 20 mass% or less.

<Other raw materials>
In the present embodiment, various additives that are added to ordinary foods can be added to the dough composition and the oil and fat composition as long as the effects of the present invention are not affected. Examples of such additives include eggs, foaming agents, water, oligosaccharides, proteins, thickeners, ingredients, flavor raw materials, seasonings, fragrances, pigments, emulsifiers, and the like. May be mixed.

<Egg>
In this embodiment, you may mix | blend an egg with a dough composition and an oil-fat composition.
As an egg, what is distribute | circulating as an edible egg can be used, and it is preferable to use a bird egg. Examples of bird eggs include chicken eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs, and these can also be used in combination. In particular, it is preferable to use chicken eggs in terms of processability and taste. As the egg, a raw egg can be used as it is, or a dried processed egg can be used, but it is preferable to use a raw egg in terms of processability.

<Foaming agent (expansion agent)>
In this embodiment, you may mix | blend a foaming agent (expansion agent) suitably with a dough composition and an oil-fat composition in order to improve the expansibility at the time of baking.
As the blowing agent (swelling agent), any commercially available blowing agent can be used, and one or more of baking powder, baking soda, ammonium bicarbonate, ammonium chloride, magnesium carbonate and alum should be used in combination. Can do. From the viewpoint of taste, baking powder, baking soda, and ammonium bicarbonate are preferable, and baking powder is most preferable.

<Oligosaccharides and proteins>
In this embodiment, you may mix | blend oligosaccharide and protein with a dough composition and an oil-fat composition.
Examples of oligosaccharides include fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, dairy oligosaccharides, cellooligosaccharides, xylooligosaccharides, lactulose, α-, β, and γ-cyclodextrin. Among these, malto-oligosaccharides, isomalto-oligosaccharides, and dairy oligosaccharides are preferable because of their high taste-improving effect.
As the protein, milk-derived protein such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, soybean protein and the like can be used.

<Thickener>
In this embodiment, you may mix | blend a thickener with a dough composition.
The thickener can be added to the dough composition as long as the effect of the present invention is not adversely affected. Thickeners include, for example, xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind seed gum, tara gum, curdlan, rhamsan gum, gati gum, glucomannan, karaya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis Gum, carrageenan, agar, gelatin, pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate), various modified and processed starches, CMC, MC, HPC, HPMC, dried konjac processed products, etc. Can be mentioned.

<Emulsifier>
In this embodiment, you may mix | blend an emulsifier with a dough composition.
Examples of the emulsifier that can be added to the dough composition include glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester. , Propylene glycol fatty acid ester, lecithin, saponin, polysorbate, stearoyl lactate (sodium, calcium) and the like, but are not limited thereto.

<Flavor ingredients>
In this embodiment, you may mix | blend a flavor raw material with a dough composition and an oil-fat composition, unless the effect of this invention is affected.
Examples of flavor ingredients include seeds (peanuts, almonds, macadamia nuts, cashew nuts, chestnuts, etc.), beans (red beans, peas, soybeans, etc.), seafood (shrimp, crab, salmon, scallops, octopus, etc.), milk (Milk, fresh cream, condensed milk, whole milk powder, skim milk powder, cheese, yogurt, etc.), vegetables (carrot, tomato, onion, pepper, kale, etc.), fruits (strawberry, orange, raisins, apples, kiwi, pineapple) , Plum, banana, fig, peach, none, etc.), beverages (coffee, tea, cocoa, beer, wine, whiskey, shochu, etc.), seasonings (salt, miso, soy sauce, sauce, vinegar, etc.), spices (Pepper, curry powder, cinnamon, etc.). The form of these raw materials may be any form such as raw, dry product, powder, paste, puree, and liquid. In order to impart the desired flavor, one or more kinds can be used in combination.

<High intensity sweetener>
In the present embodiment, the dough composition and the oil and fat composition include saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, stevia extract, as long as the effects of the present invention are not affected. A high-intensity sweetener such as stevioside may also be added.

<Nutrient>
In the present embodiment, the dough composition and the oil and fat composition include vitamins, calcium, iron, DHA, EPA, sesamin, hyaluronic acid, placenta extract, maca, turmeric, collagen, as long as the effects of the present invention are not affected. It is also possible to strengthen nutrients such as ornithine, squalane, coenzyme Q10, and royal jelly.

The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.
Folded pie dough was used for physical property evaluation. A method for producing puff pastry and a method for evaluating various physical properties will be described.

<Pie dough (129 layers (65 layers of dough composition, 64 layers of fat composition)) and pie production method>
1) The unsalted margarine (oil / fat composition) for folding was extended to 15 cm square and stored in a refrigerator.
2) Mixing flour, strong powder, salt, and cellulose powder, then kneading unsalted margarine for kneading, adding water continuously, and kneading by hand until there is no powder, to obtain a dough composition.
3) 2) was wrapped in a food wrap film and stored in a refrigerator (5 ° C.) for 30 minutes.
4) Spread 3) with a rolling pin and laminate the extended folding margarine prepared in 1) and wrap in 3) so that air does not enter.
5) 4) was extended to 20 cm × 40 cm (thickness 7 mm).
6) Fold 5) in half, rotate 90 degrees, and extend again to 20 cm x 40 cm.
7) 6) was folded in half, wrapped in a food wrap film, and stored in a refrigerator (5 ° C.) for 30 minutes.
8) The operations of 5) to 7) were further repeated twice to obtain a multilayer laminate.
9) 8) was spread with a rolling pin, extended to a thickness of 4 mm, punched out to 2 cm × 1.5 cm, and frozen (−20 ° C. × 24 hours).
10) 9) was baked at 190 ° C. for 20 minutes using an electric oven to obtain a layered food product (pie).

<Expansion evaluation>
The thickness of the pie after baking 10) after the above method was measured using a caliper. Ten pies were measured, and the average value was evaluated according to the following criteria.
A: The thickness of the pie after baking is 16 mm or more. O: The thickness of the pie after baking is 14-16 mm or more. Δ: The thickness of the pie after baking is 11-13 mm.
X: The thickness of the pie after baking is 10 mm or less, or the pie dough bursts

<Abrasion>
Three pies produced by the above method are set in a drum of a friability tester (PharmaTest PTFR-A, manufactured by Japan Machinery), and the drum is rotated at a rotational speed of 25 rpm for 30 seconds. It was dropped 5 times. After the rotation was completed, the pie dough was taken out, and the friability was calculated according to the formula of “friability [%]: {(weight before dropping) − (weight after dropping)} / (weight before dropping) × 100”. The lower the friability, the less the cracks and chips when impacted, and the evaluation was made according to the following criteria.
A: Abrasion degree is 2.5% or less B: Abrasion degree is 2.5% to 3.0%
Δ: Abrasion degree is 3.0 to 4.9%
X: Abrasion degree is 5% or more

<Food texture>
The pie was actually eaten by a panel of 11 men and women aged 62 to 62 years old, and a sensory evaluation was conducted. Score from 4 to 0 points (in 1 point increments) from the one close to the texture of the cellulose-free product (Comparative Example 1) (the texture (hardness) felt when chewing the whole with teeth), An average score was obtained and evaluated according to the following criteria.
◎: Average 3.5 points or more ○: Average 3 points or more, less than 3.5 points △: Average 2 points or more, less than 3 points ×: Average less than 2 points

Example 1
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes. After hydrolysis, washing with water and filtration were performed to prepare wet cake-like crystalline cellulose (hereinafter also referred to as “MCC”) having a solid content of 50% by mass (average polymerization degree was 220).

  Next, wet cake-like crystalline cellulose, commercially available xanthan gum (trade name Vistop D-712, manufactured by San-Eigen FFI), and commercially available dextrin (Sandex # 30 manufactured by Sanwa Starch, hereinafter also referred to as “Dex”) are prepared. A mixer (manufactured by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade is hook type) is charged so that the mass ratio of cellulose / xanthan gum / dextrin is 75/5/20 (mass ratio), and is solid. Water was added to give a mass of 52% by mass. Thereafter, kneading, pelletization, drying, pulverization, and sieving were performed to obtain a crystalline cellulose composite.

  The kneading energy at the time of kneading was controlled by the kneading time of the planetary mixer, and the actually measured value was 70 Wh / kg. The kneading temperature was controlled by adjusting the jacket cooling, and the temperature of the kneaded material was directly measured using a thermocouple. The temperature was 20-65 ° C. throughout the kneading.

  Next, 180 g of dextrin (trade name Sandeck # 100, manufactured by Sanwa Starch), 95 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.), a crystalline cellulose composite comprising the above crystalline cellulose, xanthan gum and dextrin After 225 g of the body was dispersed in a wet state, drying, pulverization, and sieving were performed to obtain an easily dispersible crystalline cellulose composite A (average degree of polymerization of cellulose 190, cellulose particles L / D1.8).

In the above-mentioned method for preparing pie dough, 160 g of the unsalted margarine for folding in 1), 150 g of the weak flour in 2), 50 g of strong flour, 1.5 g of salt, 40 g of unsalted margarine for kneading, 100 g of water, Cellulose powder (easily dispersible crystalline cellulose composite A) is 0.17075 g (0.05% by mass with respect to the total charged amount excluding cellulose powder of the dough composition 341.5 g), and 65 layers of the dough composition A multilayer laminate having 64 layers made of an oil and fat composition was obtained, and then baked to produce a pie (layered food).
The above-described evaluation was performed on the pie thus obtained. The results are shown in Table 1.

(Example 2)
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the amount of the easily dispersible crystalline cellulose composite A was changed to 0.1% by mass. The results are shown in Table 1.

Example 3
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the amount of the easily dispersible crystalline cellulose composite A was changed to 0.5% by mass. The results are shown in Table 1.

Example 4
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the amount of the easily dispersible crystalline cellulose composite A was changed to 1.0% by mass. The results are shown in Table 1.

(Example 5)
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the blending amount of the easily dispersible crystalline cellulose composite A was 2.0% by mass. The results are shown in Table 1.

(Example 6)
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the blending amount of the easily dispersible crystalline cellulose composite A was set to 4.0% by mass. The results are shown in Table 1.

(Example 7)
In the method for producing a pie of Example 1, a pie was similarly produced and evaluated in the same manner except that the blending amount of the easily dispersible crystalline cellulose composite A was changed to 5.5% by mass. The results are shown in Table 1.

(Example 8)
In the pie preparation method of Example 4, the number of layers of the dough composition of the multilayer laminate was reduced to 33, and the number of layers of the oil / fat composition was reduced to 32 by reducing the number of folds of the pie dough once. A pie was prepared in the same manner except that it was reduced, and evaluated in the same manner. The results are shown in Table 1.

Example 9
In the method for producing the pie dough of Example 4, in the procedure 8), the number of repetitions of the operation is reduced to 1 so that the number of layers composed of the dough composition of the multilayer laminate is 17, and the fat composition is composed of A pie was prepared and evaluated in the same manner as in Example 4 except that the number of layers was reduced to 16. The results are shown in Table 1.

(Example 10)
In the pie production method of Example 4, the number of layers of the dough composition of the multilayer laminate was increased to 129, and the number of layers composed of the oil and fat composition was increased to 128 by increasing the number of folds of the pie dough. A puff pastry was prepared in the same manner except that it was increased, and evaluated in the same manner. The results are shown in Table 1.

(Example 11)
In the method for producing a pie of Example 10, a pie was similarly produced and evaluated in the same manner except that the easily dispersible crystalline cellulose composite A was changed to the crystalline cellulose composite B. The results are shown in Table 1.
The crystalline cellulose composite B was produced as follows.
Wet cake-like MCC (average polymerization degree 220, average particle L / D1.6) obtained by the same operation as in Example 1 and karaya gum as a hydrophilic gum are blended, and dextrin (hereinafter referred to as Dex) as a hydrophilic substance. ), Was added so that the mass ratio of MCC / Kalaya gum / Dex was 80/10/10, and water was added so that the solid content was 45% by mass, followed by kneading in the same manner as in Example 1.
The kneading energy was controlled by the kneading time of the planetary mixer, and the actually measured value was 60 Wh / kg. The kneading temperature was controlled by adjusting the jacket cooling, and the temperature of the kneaded material was directly measured using a thermocouple. The temperature was 20-60 ° C. throughout the kneading.
Next, the kneaded product was finely broken by about 3 mm square by hand and dried at 100 ° C. for 30 minutes using an oven (Perfect Oven PV-211 manufactured by Tabai Espec Co., Ltd.) (Damper opening: 100%) ). After drying, it was pulverized (screen diameter: 25 mm) with a pulverizer (Ultracentrifugal Crusher ZM100, manufactured by Retsch Co., Ltd.) to obtain an easily dispersible crystalline cellulose composite B.

(Example 12)
In the method for producing a pie of Example 10, a pie was produced in the same manner except that the easily dispersible crystalline cellulose composite A was changed to crystalline cellulose (trade name “Theolas FD-101” manufactured by Asahi Kasei Chemicals Corporation). The same evaluation was performed. The results are shown in Table 1.

(Example 13)
In the method for producing the pie of Example 10, the pie was similarly prepared except that the easily dispersible crystalline cellulose composite A was changed to powdered cellulose (manufactured by Nippon Paper Chemical Co., Ltd., trade name “KC Flock W-200G”). It produced and evaluated similarly. The results are shown in Table 1.

(Example 14)
In the method for preparing the pie of Example 10, brandy (product name “Nikka Brandy V.S.O.P” alcohol content: 40 ° C., manufactured by Asahi Breweries) as edible alcohol was 1.5 with respect to 341.5 g of the dough composition. A pie was prepared in the same manner and evaluated in the same manner except that it was blended in an amount of mass% (alcohol equivalent: 0.6 mass%). The results are shown in Table 1.

(Comparative Example 1)
In the method for producing a pie of Example 10, a pie was similarly produced and evaluated in the same manner except that the crystalline cellulose composite A was not blended. The results are shown in Table 2.

(Comparative Example 2)
In the method for producing the pie dough of Example 10, brandy (made by Asahi Breweries, trade name “Nikka Brandy V.S.O.P” alcohol content: 40 degrees) as edible alcohol was used for 341.5 g of the dough composition. A pie was prepared in the same manner and evaluated in the same manner except that 0 mass% (alcohol equivalent amount 0.8 mass%) was blended and acetylated starch was blended 2.0 mass%. The results are shown in Table 2.

  The multilayer laminate of the present invention can be suitably used particularly for the production of layered foods such as pie in the food industry.

Claims (6)

A multilayer laminate in which layers composed of a dough composition and layers composed of an oil and fat composition are alternately laminated,
The multi-layer laminate in which the dough composition contains cellulose and does not contain edible alcohol, or the blending amount of edible alcohol is 0.7% by mass or less.   The multilayer laminate according to claim 1, wherein the cellulose is contained in a dough composition as a crystalline cellulose composite composed of crystalline cellulose and a water-soluble gum.   The multilayer laminate according to claim 1 or 2, wherein an average thickness per layer is 0.2 mm or less.   The multilayer laminate according to any one of claims 1 to 3, wherein the multilayer laminate is a folded pie dough.   The layered food formed by baking the multilayer laminated body in any one of Claims 1-4. A multilayer laminate comprising a cellulose and a dough composition containing no edible alcohol or 0.7% by mass or less of an edible alcohol and a layer made of an oil and fat composition is produced. And the process of
Including a step of firing the multilayer laminate.
The manufacturing method of the layered food whose thickness of the thinnest layer in the cross section when cut | disconnected in the thickness direction is 0.4 mm or less.