JP6940263B2 - Plastic fat composition for roll-in - Google Patents

Description

The present invention relates to a plastic fat and oil composition for roll-in that can achieve both good extensibility and good elasticity even when the amount used is reduced.

Layered bakery products such as Danish pastries, croissants, and pies are widely favored by consumers due to their unique flaky texture and are now a staple in the bakery market. In the production of such a layered bakery product, it is necessary to roll in the fat and oil to the dough to form a large number of thin fat and oil layers in the dough. In order to manufacture a layered bakery product, first, a sheet-shaped plastic fat or oil is sandwiched between the doughs, and the dough is repeatedly folded and rolled to form a large number of thin fats and oils layers in the dough. This oil and fat layer plays a role of preventing mutual adhesion of the flour dough layer, and in the subsequent baking, it blocks the emission of water vapor and carbon dioxide gas generated from the dough, and as a result, the product is expanded into layers, which makes the product flaky. Add texture.

In order to obtain a good layered bakery product, physical characteristics peculiar to plastic fats and oils for roll-in, which are completely different from those of kneaded fats and oils, are required. That is, the plastic fat for roll-in needs to have an appropriate hardness (good elasticity) so that a uniform layer can be formed without kneading the plastic fat for roll-in into the dough. In addition, the plastic fats and oils for roll-in are moderately soft (good) so that there is no difference in extensibility between the base dough having a significantly different composition and the plastic fats and oils for roll-in in the process of repeating folding and rolling. Extensibility) is required.
In particular, when mass-producing layered bakery products, it is difficult to make fine corrections according to the state of the dough. Plastic fats and oils are required.

In recent years, due to the trend toward health, it has been required to maintain a clean layered structure and texture while reducing the amount of plastic fats and oils for roll-in used in layered bakery products as well. However, when the amount of roll-in plastic fats and oils used is reduced, the layer structure is divided due to the roll-in plastic fats and oils being kneaded into the dough, and the difference in extensibility is noticeable. Becomes difficult.

In general, it is known that the amount of crystals in a roll-in plastic oil / fat composition is related to the extensibility and elasticity of the roll-in plastic oil / fat composition and has a great influence on the physical properties at the time of production.
If the amount of crystals of the roll-in plastic oil / fat composition is small, the roll-in plastic oil / fat composition becomes a weak oil / fat composition, so that the roll-in plastic oil / fat composition is transferred into the dough. Further, if the amount of crystals is too large, the extensibility of the roll-in plastic oil / fat composition becomes inferior, and the roll-in plastic oil / fat composition is cracked in the dough when the dough is rolled, resulting in insufficient layer formation. , Good crispness and crispness may not be obtained, and quality may vary.

In order to adjust the crystal content of the plastic fat and oil composition for roll-in, the ratio of saturated fatty acid residues having 14 or less carbon atoms to the total fatty acid residues constituting all triglycerides and the saturation of 20 or more carbon atoms in the transesterified fats and oils. Examples of the technique focusing on the proportion of fatty acid residues include Patent Documents 1 to 3.

Patent Document 1 describes an oil and fat composition comprising a random transesterified oil and fat containing a saturated fatty acid having 2 to 50% of carbon atoms having 14 or less carbon atoms and a saturated fatty acid having 1 to 50% having 20 or more carbon atoms. .. Further, Patent Document 2 describes a blended oil of 5 to 15% by weight of liquid oil, bechenic acid or an ester thereof, an oil containing them, an oil derived from palm oil, and a lauric acid-based oil, and lipase with specificity at the 1st and 3rd positions. A method for producing a hard stock is described, which comprises acting and selectively transesterifying.
Further, Patent Document 3 describes that the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, 30 to 65% by weight of saturated fatty acids having 14 or more carbon atoms, and 2% by weight of saturated fatty acids having 20 or more carbon atoms. The fat and oil composition obtained by randomly exchanging the fat and oil mixture and further hydrogenating the fat and oil mixture is described.

The plastic fat and oil composition for roll-in produced by using the fats and oils obtained in Patent Documents 1 to 3 described above leaves room for improvement in terms of both extensibility and elasticity, and in particular, roll-in. There was also a problem that satisfactory quality could not be achieved when the amount of the plastic fat composition used was reduced.

In Patent Document 4, the applicant has 9 to 15% by mass of lauric acid residues and 31 to 31% of palmitate residues in the total fatty acid residues constituting the total triglyceride in the fat and oil formulation. It is characterized in that a fat and oil mixture having 37% by mass, 2.5 to 5.5% by mass of bechenic acid residues, and 53 to 67% by mass of saturated fatty acid residues was transesterified. Disclosure of transesterified fats and oils.
However, even in the method of Patent Document 4, a problem remains when the amount of the plastic fat / oil composition for roll-in is reduced.

Japanese Unexamined Patent Publication No. 9-165595 Japanese Unexamined Patent Publication No. 9-241673 Japanese Unexamined Patent Publication No. 2002-121585 Japanese Unexamined Patent Publication No. 2012-105583

Therefore, an object of the present invention is to provide a plastic fat / oil composition for roll-in that can achieve both good extensibility and good elasticity even when the amount used is reduced.

As a result of various studies to obtain a plastic fat and oil composition for roll-in that has both good extensibility and good elasticity, the present inventors can solve the above-mentioned problems by using a specific fat and oil in combination. Was found.
The present invention has been made based on the above findings, and contains the following fats and oils I and fats and oils II in a total amount of 50% by mass or more, and the fats and oils II / fats and oils I, which is the mass ratio of fats and oils II, is 0.1. It provides the plastic fat composition for roll-in which is ~ 5.
Fats and oils I: Random transesterified fats and oils containing 5 to 40% by mass of lauric acid residues among the fatty acid residues constituting the triglyceride.
Fats and oils II: Among the fatty acid residues constituting the triglyceride, the lauric acid residue is less than 5% by mass, and the saturated fatty acid residue having 16 or more carbon atoms is contained in an amount of 50% by mass or more, further satisfying the following (a). Fats and oils.
(A) The total ratio of PPP and StStSt to trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms (PPP + StStSt) / SSS is 0.3 to 0.5 (mass ratio).
(During the ceremony,
PPP represents a triglyceride having three Ps as fatty acid residues constituting the triglyceride.
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride.
St represents stearic acid and P represents palmitic acid. )

According to the present invention, it is possible to obtain a plastic fat and oil composition for roll-in that has both good extensibility and good elasticity, which are contradictory properties, even when the amount used is reduced.

Hereinafter, the plastic fat and oil composition for roll-in of the present invention will be described in detail based on a preferred embodiment.
The plastic fat and oil composition for roll-in of the present invention contains the following fats and oils I and fats and oils II in a total amount of 50% by mass or more, and further, the fats and oils II / fats and oils I, which is the mass ratio of the fats and oils II, is 0.1 to 0. It will be 5.
Fats and oils I: Random transesterified fats and oils containing 5 to 40% by mass of lauric acid residues among the fatty acid residues constituting the triglyceride.
Fats and oils II: Among the fatty acid residues constituting the triglyceride, the lauric acid residue is less than 5% by mass, and the saturated fatty acid residue having 16 or more carbon atoms is contained in an amount of 50% by mass or more, further satisfying the following (a). Fats and oils.
(A) The total ratio of PPP and StStSt to trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms (PPP + StStSt) / SSS is 0.3 to 0.5 (mass ratio).
(During the ceremony,
PPP represents a triglyceride having three Ps as fatty acid residues constituting the triglyceride.
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride.
St represents stearic acid and P represents palmitic acid. )

About fats and oils I and fats I, which is an essential component of the plastic fats and oils composition for roll-in of the present invention, is a random transesterified fat and oil containing 5 to 40% by mass of lauric acid residues among the fatty acid residues constituting the triglyceride. ..
Since the fat and oil I has excellent crystallinity, a plastic fat and oil composition for roll-in having excellent extensibility can be obtained by containing a certain amount, and when used in combination with the fat and oil II described later under specific conditions, a wide range can be obtained. In this case, both the elasticity and the extensibility, which are the effects of the present invention, are achieved.
Of the fatty acid residues constituting the triglyceride of the fat I, the lauric acid residue is preferably 7 to 35% by mass, more preferably 9 to 25% by mass.
If the amount of lauric acid residue is less than 5% by mass or more than 40% by mass, the synergistic effect with the fat and oil II described later cannot be obtained.

The fat and oil I preferably has a saturated fatty acid residue having 20 or more carbon atoms in an amount of 1 to 10% by mass, more preferably 2 to 8% by mass, among the fatty acid residues constituting the triglyceride. ..
By containing a certain amount of saturated fatty acid residues having 20 or more carbon atoms, the effect when used in combination with the fat and oil II described later becomes greater.

Further, among the fatty acid residues constituting the triglyceride of the fat I, it is preferable to contain 20 to 60% by mass of saturated fatty acid residues having 16 or more carbon atoms, and more preferably 25 to 55% by mass, 30. ~ 50% by mass is more preferable.
By containing a saturated fatty acid residue having 16 or more carbon atoms in the above range in addition to the above-mentioned lauric acid residue condition, a plastic fat / oil composition for roll-in having better extensibility can be obtained.

The above fats and oils I can be preferably obtained by, for example, random transesterification of the fats and oils mixture. This fat and oil formulation preferably contains fats and oils containing a large amount of lauric acid residues as fatty acid residues constituting the triglyceride. Further, in addition to the fats and oils, it is also preferable to include fats and oils containing saturated fatty acid residues having 20 or more carbon atoms as fatty acid residues constituting the triglyceride.

Examples of the above-mentioned fats and oils containing a large amount of lauric acid residues include palm kernel oil, coconut oil, babas oil, milk fat and the like, but in the present invention, particularly lauric acid-based fats and oils constitute triglycerides. It is preferable to use an oil or fat having a lauric acid residue content of more than 40% by mass as the fatty acid residue. Examples of specific lauric-based oils and fats include coconut oil, palm kernel oil, and oils and fats that have been cured, separated, or transesterified. The fats and oils containing the lauric acid residue can be used alone or in combination of two or more. In the fat and oil containing a large amount of the lauric acid residue, the proportion of the lauric acid residue in the triglyceride of the fat and oil formulation I is 5 to 40% by mass, preferably 7 to 35% by mass, and more preferably 9 to 25% by mass. It is blended so as to become.

The fats and oils containing the saturated fatty acid residues having 20 or more carbon atoms include hyelsin rapeseed oil, fish oil, monkey fat, and one or two selected from hydrogenation, fractionation, and transesterification of these fats and oils. Examples thereof include processed fats and oils that have undergone the above treatment. In the fat and oil containing the saturated fatty acid residue having 20 or more carbon atoms, the saturated fatty acid residue having 20 or more carbon atoms is contained in the fat and oil I in an amount of 1 to 10% by mass, preferably 1.5 to 8% by mass, and further. It is preferably blended in an amount of 2 to 5% by mass. Here, if the ratio of the saturated fatty acid residue having 20 or more carbon atoms to the triglyceride of the fat I is out of 1 to 10% by mass, it may be difficult to obtain the effect of the present invention.

Other fats and oils may be added to the fats and oils mixture I as long as the proportion of the lauric acid residue in the finally obtained fats and oils I is within the above range. Other fats and oils include, for example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, coconut fat, fish oil, etc. Examples include various vegetable oils and fats such as whale oil and butter oil, animal oils and fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, separation and ester exchange of these, as required. One type or two or more types can be used.

The fat and oil I can be obtained by performing random transesterification with the fat and oil mixture I. The transesterification reaction may be carried out by a chemical catalyst method or an enzymatic method, and can be carried out according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methylate is used.
Examples of the enzyme include lipases derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of powder.

The content of the fat and oil I in the plastic fat and oil composition for roll-in of the present invention is preferably 10 to 70% by mass, more preferably 15 to 65% by mass, and further preferably 20 to 60% by mass based on the oil content. be.

Oil / Fat II The plastic oil / fat composition for roll-in of the present invention contains 50% by mass or more of saturated fatty acid residues having less than 5% by mass of lauric acid residues and 16 or more carbon atoms among the fatty acid residues constituting the triglyceride. It is necessary to contain fat and oil II which is contained and further satisfies the following (a).
(A) The total ratio of PPP and StStSt to trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms (PPP + StStSt) / SSS is 0.3 to 0.5 (mass ratio).
(During the ceremony,
PPP represents a triglyceride having three Ps as fatty acid residues constituting the triglyceride.
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride.
St represents stearic acid and P represents palmitic acid. )
In the fat and oil II, if the lauric acid residue is 5% by mass or more or the saturated fatty acid residue is less than 50% by mass, the synergistic effect when used in combination with the fat and oil I described above cannot be expected.
By containing a certain amount of fat and oil II, it becomes easy to obtain a plastic fat and oil composition for roll-in with stable crystals and good elasticity, and when used in combination with the above fat and oil I under specific conditions, the effect of the present invention is widespread. Achieves both elasticity and extensibility.

The above (PPP + StStSt) / SSS is preferably 0.3 to 0.45, more preferably 0.3 to 0.4. If (PPP + StStSt) / SSS deviates from the range of 0.3 to 0.5, the synergistic effect when used in combination with the above-mentioned fat and oil I cannot be obtained.
We think that the reason why the synergistic effect can be obtained is as follows. Since PPP and StStSt rapidly induce to β-type crystals, they tend to be hard and inferior in extensibility while having good elasticity. On the other hand, since PPSt and PStSt induce β-prime type crystals, the extensibility is good, but the stiffness tends to be insufficient. In order to obtain a synergistic effect with the above-mentioned fat and oil I, it is considered that a delicate balance is required for the contradictory components contained in the fat and oil II.

In the present invention, it is preferable that the fat and oil II satisfies the following condition (b) in addition to the above condition (a).
(B) PPP / StStSt = 5 to 15 (mass ratio)
If the value of PPP / StStSt is larger than 15 or smaller than 5, the effect of the present invention may be insufficient. The value of PPP / StStSt is more preferably 5.5 to 13, still more preferably 6 to 10.

Further, in the present invention, the SSS contained in the oil / fat II is preferably 10 to 40% by mass, more preferably 15 to 35% by mass. If the SSS is less than 10% by mass or more than 40% by mass, the combined effect with the fat I may not be sufficiently obtained, which is not preferable.

The fats and oils II are prepared by using, for example, fats and oils containing a large amount of PPP, fats and oils containing a large amount of StStSt, fats and oils containing a large amount of both PPP and StStSt as raw materials, and blending the fats and oils so as to satisfy the above requirements. Can be obtained by The obtained fat and oil mixture (hereinafter, also referred to as "fat and oil mixture II") can be used as fat and oil II, but it is preferably a random transesterified fat and oil obtained by randomly transesterifying the fat and oil mixture II. ..
The fat and oil mixture II preferably contains 20 to 60% by mass of palm extremely hydrogenated oil, more preferably 25 to 55% by mass, and even more preferably 30 to 50% by mass.
When the above-mentioned oil and fat mixture II is randomly transesterified, the transesterification reaction may be carried out by a chemical catalyst method or an enzymatic method, and can be carried out according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methylate is used.
Examples of the enzyme include lipases derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of powder.

The content of the fat and oil II in the plastic fat and oil composition for roll-in of the present invention is preferably 10 to 70% by mass, more preferably 15 to 65% by mass, and further preferably 20 to 60% by mass based on the oil content. be.

The plastic fat and oil composition for roll-in of the present invention needs to contain the above fats and oils I and fats and oils II in a total amount of 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, still more preferably. It is contained in an amount of 70% by mass or more, most preferably 75% by mass or more.

Further, in the plastic fat and oil composition for roll-in of the present invention, the ratio of fat and oil II to the fat and oil I (fat and oil II / fat and oil I) is 0.1 to 5, preferably 0.2 to 3. , 0.25 to 1.5, more preferably.
If the ratio of fats and oils II to fats and oils I (fat and oil II / fats and oils I) is larger than 5, the extensibility of the plastic fats and oils composition for roll-in becomes insufficient, especially when the amount of the plastic fats and oils composition for roll-in used is small. Insufficient folding into the base fabric. Further, when the ratio of the oil / fat II to the oil / fat I (oil / fat II / oil / fat I) is smaller than 0.1, the plastic oil / fat composition for roll-in becomes less elastic, and the plastic oil / fat composition for roll-in becomes poor at the time of roll-in. It becomes easy to knead into the base dough.
As described above, the plastic fat and oil composition for roll-in of the present invention is formed by using fats and oils I and fats and oils II having completely different properties in combination and coexisting in a specific ratio.

In the plastic fat and oil composition for roll-in of the present invention, in addition to the above-mentioned fats and oils I and fats and oils II, general edible fats and oils can be contained in the oil content.
Examples of the above edible oils and fats include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, olive oil, canola oil, beef fat, milk fat, and pig. Examples thereof include various vegetable oils and fats such as fats, coconut oils, fish oils and whale oils, animal oils and fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. These fats and oils can be used alone or in combination of two or more.

It is preferable that the total constituent fatty acid residues of the fat and oil contained in the plastic fat and oil composition for roll-in of the present invention substantially do not contain trans fatty acid residues. The term "substantially free of trans fatty acid residues" as used herein means that the content of trans fatty acid residues is preferably the total constituent fatty acid residues of the fat and oil contained in the roll-in plastic fat and oil composition of the present invention. It means that it is less than 10% by mass, more preferably less than 5% by mass, and most preferably less than 2% by mass.

Hydrogenation is a typical method for raising the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans fatty acids in their constituent fatty acids, except for completely hydrogenated fats and oils. It has been. On the other hand, trans fatty acids are scarcely present in natural fats and oils, and are contained in less than 10% by mass in fats and oils derived from ruminants. In recent years, there has been a demand for oil and fat compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil and fat compositions that are substantially free of trans fatty acid residues and have appropriate consistency.
In the present invention, by using fats and oils I and fats II and other edible fats and oils which do not substantially contain trans fatty acid residues, good consistency can be obtained without using hydrogenated fats and oils. A plastic fat or oil composition for roll-in having substantially no trans fatty acid residue can be easily obtained.

The oil content of the plastic oil / fat composition for roll-in of the present invention including the oil / fat I and oil / fat II and other edible oils / fats is preferably 40 to 99% by mass, more preferably 50 to 90% by mass, and most preferably 60. ~ 85% by mass. If oil is contained in other components described later, it shall be included as the above oil content.

In addition to the above-mentioned fats and oils I and fats and oils II and other edible fats and oils, the plastic fats and oils composition for roll-in of the present invention may contain other components, if necessary, as long as the effects of the present invention are not impaired. Other ingredients include water, emulsifiers, dairy products, sugars / sweeteners, guar gum, locust bean gum, carrageenan, arabic gum, alginic acids, pectin, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC. , Methyl cellulose, agar, glucomannan, thickening stabilizers such as gelatin, starches, salting agents such as salt and potassium chloride, amylases, proteases, amyloglucosidase, plulanase, pentosanase, cellulase, lipase, phosphoripase, catalase, lipoxygenase , Enzymes such as ascorbic acid oxidase, sulfideyl oxidase, hexose oxidase, glucose oxidase, coloring agents such as β-carotene, caramel, red koji pigment, acidulants such as acetic acid, lactic acid, gluconic acid, eggs, seasonings, Amino acids, pH adjusters, raw alcohol, starch, distilled liquor such as whiskey, vodka, brandy, brewed liquor such as wine, Japanese liquor, beer, various liqueurs, food preservatives, shelf life improvers, fruits, fruit juice, nut paste, spices , Cacao mass, cocoa powder, coffee, tea, green tea, grains, beans, vegetables, meats, seafood and other food materials, tocopherols, antioxidants such as tea extracts, flavoring agents and the like.

The above-mentioned water includes water such as tap water and natural water, and water derived from other components contained in the plastic fat and oil composition for roll-in of the present invention. In the plastic fat and oil composition for roll-in of the present invention, the content of the above water is preferably 0 to 49.9% by mass, more preferably 9.7 to 39.7% by mass, and most preferably 12.5 to 29. It is 0.7% by mass.

When the plastic oil / fat composition for roll-in of the present invention contains water, the emulsification type may be a water-in-oil type or an oil-in-water type, and further, a multiple emulsification type such as double emulsification. However, it is preferably a water-in-oil type. The water-in-oil type in the present invention also includes an oil-in-oil oil type and an oil-in-oil type.

Examples of the above emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate fatty acid ester, glycerin phenic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Synthetic emulsifiers such as esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium and polyoxyethylene sorbitan monoglyceride, for example, soybean lecithin, egg yolk. Natural emulsifying components such as lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globules can be mentioned. In the above plastic fat and oil composition, one kind or two or more kinds selected from these can be used.
In the plastic fat and oil composition for roll-in of the present invention, the content of the above emulsifier is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.

The above dairy products include raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, partially defatted milk, defatted milk, processed milk, cream cheese, natural cheese, process cheese, ice cream, concentrated milk. , Non-fat concentrated milk, sugar-free milk, sugar-free fat milk, sugar-sweetened milk, sugar-free fat milk, whole milk powder, milk powder, cream, cream powder, sour cream, milky protein, whey, whey powder, milk sugar whey , Demilked sugar whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), butter milk, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Examples thereof include casein calcium, casein sodium, casein potassium, casein magnesium, whey protein consate rate, total milk protein and milk clear minerals. In the present invention, one or more selected from these dairy products can be used.
In the plastic fat and oil composition for roll-in of the present invention, the content of the dairy product is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less in terms of solid matter.

Examples of the above sugars include glucose, fructose, sucrose, malt sugar, enzyme saccharified syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, honey, oligosaccharide, reducing sugar polydextrose, fructo-oligosaccharide, and soybean. Examples thereof include oligosaccharides, galactooligosaccharides, milk fruit oligosaccharides, raffinose, lactose, palatinose oligosaccharides, reducing lactose, sorbitol, xylose, xylitol, martitol, erythritol, mannitol and trehalose. In the present invention, one or more selected from these can be used.
Examples of the above-mentioned sweeteners include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and Luo Han Guo. In the present invention, one or more selected from these can be used.
In the plastic fat and oil composition for roll-in of the present invention, the total content of the above-mentioned sugar and the above-mentioned sweetener is preferably 25% by mass or less, more preferably 5% by mass or less in terms of solid matter. ..

In the plastic fat and oil composition for roll-in of the present invention, the SFC (solid fat content) of the compounded oil used in the oil phase is preferably 20 to 60% at 10 ° C., 10 to 40% at 20 ° C., and more preferably 10 ° C. 20 to 50% and 15 to 35% at 20 ° C. When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it is too soft as a plastic fat composition for roll-in, and it is difficult to obtain a good layered bakery product. On the other hand, when the SFC exceeds 60% at 10 ° C. or 40% or more at 20 ° C., the extensibility tends to be deteriorated, and it becomes difficult for the plastic oil / fat composition for roll-in to obtain plasticity.
The above SFC is measured as follows. That is, the compounded oil is held at 60 ° C. for 30 minutes to completely melt the fat and oil, and then held at 0 ° C. for 30 minutes to solidify. Further, the temperature is kept at 25 ° C. for 30 minutes, tempering is performed, and then the temperature is kept at 0 ° C. for 30 minutes. After holding this at each measurement temperature of the SFC for 30 minutes in sequence, the SFC is measured.

Next, a preferable method for producing the plastic oil / fat composition for roll-in of the present invention will be described below.
The method for producing the plastic fat / oil composition for roll-in of the present invention is not particularly limited. After that, it can be obtained by cooling and plasticizing, and then molding into a sheet.

Specifically, first, the above fats and oils I and fats and oils II and other fats and oils are heated at 50 to 80 ° C., if necessary, and stirred and mixed so as to be uniform. Subsequently, other oil-soluble components are added and mixed to obtain an oil phase. In the present invention, the aqueous phase is not essential, but if necessary, the aqueous phase mixed with water and other water-soluble components can be mixed and emulsified with the oil phase.
When the above aqueous phase is used, the mass ratio of the oil phase to the aqueous phase (the former: the latter) is preferably 45 to 95: 5 to 55, and more preferably 50 to 90: 10 to 50. In the present invention, if the oil phase is less than 45% by mass and the aqueous phase is more than 55% by mass, emulsification may become unstable. Further, if the oil phase is more than 95% by mass and the aqueous phase is less than 5% by mass, good plasticity may not be obtained.

Then, it is desirable to carry out a sterilization treatment. The sterilization method may be a batch type 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 most preferably 80 to 90 ° C. Then, if necessary, pre-cooling is performed to the extent that oil and fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

Next, cooling / plasticizing, preferably quenching plasticizing is performed. This quenching and plasticization is performed using a closed continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, chemtator, plate type heat exchanger, etc., and with a diamond cooler of an open type cooler. This can be done using a combination of compactors. By performing this quenching plasticization, an oil / fat composition having plasticity is obtained.
A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used for quenching and plasticizing.
In the manufacturing process of the above-mentioned plastic fat and oil composition for roll-in, nitrogen, air and the like may or may not be aerated.

Subsequently, the oil / fat composition having plasticity is formed into a sheet.
The method of molding into a sheet shape is not particularly limited, and examples thereof include a method of extruding and cutting using a molding nozzle after cooling and plasticizing. Further, it is also possible to obtain the oil / fat composition having plasticity by once forming it into a block shape at the time of cooling plasticization, rolling it with a rolling pin or a roller, or extruding it into a sheet shape with a butter pump or the like.
The thickness when molding into a sheet is not particularly limited, and is generally 1 to 50 mm, preferably 5 to 20 mm.
Further, in the case of cut molding, the preferred size is: length 50 to 1000 mm, width: 50 to 1000 mm, thickness: 1 to 50 mm.

The plastic fat and oil composition for roll-in of the present invention is suitably used for bakery dough such as Danish pastry, croissant, and pie for roll-in. In this case, the layered bakery product of the present invention having a layered structure can be produced by baking the bakery dough rolled in with the plastic oil / fat composition for roll-in of the present invention. Specifically, when producing a layered bakery product, the plastic oil / fat composition for roll-in of the present invention is applied between adjacent doughs in the overlapping bakery doughs.

Next, the layered bakery product of the present invention will be described.
The layered bakery product of the present invention is obtained by using the above-mentioned plastic fat and oil composition for roll-in of the present invention. The amount of the plastic oil / fat composition for roll-in used in the layered bakery product of the present invention is not particularly limited and can be appropriately selected. In particular, since the plastic fat and oil composition for roll-in of the present invention is more excellent in elasticity and extensibility than in the past, it is possible to obtain a good layered bakery product even when the amount used is small. 20-40 parts by mass of powder.

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these do not limit the present invention in any way.

<Preparation of fats and oils I>
Transesterified fats and oils a
An oil / fat mixture a'consisting of 70% by mass of palm oil, 24% by mass of palm kernel oil, and 6% by mass of highly cured hyelsin rapeseed oil is bleached (white clay) after undergoing a random transesterification reaction using sodium methylate as a catalyst. 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorizing (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), transesterified fat a (lauric acid residue: 12.2% by mass, saturated fatty acid residues having 20 or more carbon atoms: 3.6% by mass, saturated fatty acid residues having 16 or more carbon atoms: 42% by mass) were obtained.

Transesterified fats and oils b
Sodium methylate was added as a catalyst to fat and oil mixture b', which was a mixture of 55 parts by mass of palm extremely hardened oil having an iodine value of 1 and 45 parts by mass of palm kernel oil, and after performing a random transesterification reaction, it was decolorized (white clay). 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorizing (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), transesterified fat b (lauric acid residue:: 22.7% by mass, saturated fatty acid residues having 20 or more carbon atoms: 0.2% by mass, saturated fatty acid residues having 16 or more carbon atoms: 63% by mass) were obtained.

<Preparation of fats and oils II>
Transesterified fats and oils c
A random transesterification reaction of a fat and oil mixture obtained by mixing and dissolving 65 parts by mass of palm oil having an iodine value of 52 and 35 parts by mass of extremely hydrogenated palm oil having an iodine value of 0.8 at 70 ° C. using sodium methylate as a catalyst. After that, bleaching (white clay 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) are performed, and transesterification is performed. Oil c was obtained.

Transesterified fats and oils d
40 parts by mass of palm stear having an iodine value of 36, 39 parts by mass of palm oil having an iodine value of 52, and 21 parts by mass of extremely hardened palm oil having an iodine value of 0.8, which are high melting point parts obtained by dry fractionation of palm oil, were added at 70 ° C. The oil and fat mixture obtained by mixing and dissolving at The temperature was 60 minutes, the amount of steam blown was 5%, and the pressure was reduced to 0.4 kPa or less) to obtain a transesterified oil / fat d.

<Preparation of fats and oils to be compared with fats and oils II>
Transesterified fats and oils e
It was obtained by mixing and dissolving 50 parts by mass of palm superolein having an iodine value of 60 and 50 parts by mass of palm extremely hydrogenated oil having an iodine value of 0.8, which are low melting point portions obtained by dry fractionation of palm olein, at 70 ° C. The oil / fat mixture is subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorized (250 ° C., 60 minutes, amount of steam blown). 5%, under reduced pressure of 0.4 kPa or less) was carried out to obtain a transesterified oil / fat e.

Transesterified fats and oils f
A fat and oil mixture obtained by mixing and dissolving 65 parts by mass of palm oil having an iodine value of 52 and 35 parts by mass of extremely hardened soybean oil having an iodine value of 0.8 at 70 ° C. is a random ester using sodium methylate as a catalyst. After the transesterification reaction, bleaching (white clay 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C., 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) were performed. A transesterified oil f was obtained.

Transesterified fats and oils g
Palm olein having an iodine value of 55, which is a low melting point obtained by dry fractionation of palm oil, is subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., 0.93 kPa). (Under reduced pressure below) and deodorization (250 ° C., 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) were performed to obtain transesterified oil and fat g.

The composition values of the transesterified fats and oils c to g and palm stearin are shown in [Table 1].

<Manufacturing of plastic fat and oil compositions for roll-in>
The oil and fat blended shown in [Table 2] was heated and mixed at 70 ° C. to obtain a mixed oil.
Next, an oil phase in which 0.5 parts by mass of stearate monoglyceride and 0.5 parts by mass of lecithin were mixed and dissolved as an emulsifier in 82 parts by mass of the obtained mixed oil, and 16 parts by mass of water and 1 part by mass of salt were mixed and dissolved. The aqueous phase was formed into a water-in-oil emulsion by a conventional method, subjected to a quenching plasticization step (cooling rate of -20 ° C / min or more), and then molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm. Then, the roll-in plastic oil / fat compositions A to G of the present invention and the roll-in plastic oil / fat compositions H to K which are comparative examples were obtained. The content of trans fatty acid residues in the constituent fatty acid residues of the fats and oils contained in the roll-in plastic fats and oil compositions A to G is less than 2% by mass, and the roll-in plastic fats and oil compositions A to G are substantially trans. It did not contain fatty acid residues.

Manufacture and evaluation of Danish pastries
80 parts by mass of strong flour, 20 parts by mass of weak flour, 4 parts by mass of yeast, 0.2 parts by mass of yeast food, 15 parts by mass of fine white sugar, 10 parts by mass of whole egg (net), 5 parts by mass of pure vegetable margarine, 45 parts by mass of water Was put into a mixer bowl and mixed with a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed using a hook to obtain a dough for Danish pastry. The obtained Danish pastry was retarded in a freezer at -5 ° C for 24 hours with a floor time of 20 minutes, and then 50 parts by mass of any of the above plastic fat and oil compositions A to K for roll-in was rolled in (3). Folded 3 times) to obtain Danish pastry doughs A to K. The obtained Danish pastry doughs A to K are rolled to a thickness of 4 mm, cut into a plate of 10 mm × 10 mm, proofed at 34 ° C. for 60 minutes, and then baked in a fixed oven at 200 ° C. for 15 minutes to obtain Danish pastries A to K. rice field.
Further, Danish pastries A2 to K2 were obtained in the same manner except that the roll-in amount of the roll-in plastic fat compositions A to K was changed from 50 parts by mass to 25 parts by mass (the alphabet is the plasticity for roll-in used). Compatible with oil and fat compositions).

The workability at the time of roll-in (extension of fats and oils) was evaluated according to the following criteria, and the results are shown in [Table 3].
<Workability evaluation (koshi)>
⊚: The roll-in plastic oil / fat composition is folded into the base dough without being kneaded, which is very good. ○: The roll-in plastic oil / fat composition is folded into the base dough with almost no kneading, which is good. : Some parts of the roll-in plastic oil / fat composition are kneaded into the base dough, and some parts are defective. ×: Some parts of the roll-in plastic oil / fat composition are kneaded into the base material, which is defective.

<Workability evaluation (extensibleness)>
⊚: The spread of the base dough and the plastic oil / fat composition is uniform and very good.
◯: Good, although there is a slight difference in the elongation of the base dough and the plastic oil / fat composition.
Δ: There was a partial difference in the elongation of the base fabric and the plastic oil / fat composition, which was slightly defective.
X: There is a clear difference in the elongation of the base fabric and the plastic oil / fat composition, which is defective.

In addition, the internal phase of Danish pastry 1 day after baking was evaluated according to the following criteria, and the results are shown in [Table 3].
<Interior evaluation>
⊚: A clean layered and uniform internal phase of a thin film.
◯: A clean layered and uniform internal phase.
Δ: An internal phase in which a slightly inhomogeneous portion is observed.
X: There is a layered part and a panned part, and the internal phase is non-uniform.

Claims (3)

A plastic fat and oil composition for roll-in containing the following fats and oils I and fats and oils II in a total amount of 50% by mass or more, and further, the fats and oils II / fats and oils I, which is the mass ratio of the fats and oils II, is 0.1 to 5.
Fats and oils I: Of the fatty acid residues constituting triglyceride, 5 to 40% by mass of lauric acid residues, 0.2 to 10% by mass of saturated fatty acid residues having 20 or more carbon atoms, and 16 or more carbon atoms. Random ester exchange fats and oils containing 20 to 60% by mass of saturated fatty acid residues.
Fats and oils II: Among the fatty acid residues constituting the triglyceride, the lauric acid residue is less than 5% by mass, and the saturated fatty acid residue having 16 or more carbon atoms is contained in an amount of 50% by mass or more, and the following (a) and ( Oils and fats that satisfy b).
(A) The total ratio of PPP and StStSt to trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms (PPP + StStSt) / SSS is 0.3 to 0.5 (mass ratio).
(B) PPP / StStSt = 5 to 15 (mass ratio)
(During the ceremony,
PPP represents a triglyceride having three Ps as fatty acid residues constituting the triglyceride.
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride.
St represents stearic acid and P represents palmitic acid. ) The plastic fat / oil composition for roll-in according to claim 1, wherein the constituent fatty acid residues of the fat / oil contained in the plastic fat / oil composition for roll-in have a content of less than 10% by mass of trans fatty acid residues. A layered bakery food product using the plastic oil / fat composition for roll-in according to claim 1 or 2.