JP2014033644A - Plastic fat composition for rolling-in - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low trans-roll-in plastic oil / fat composition with reduced trans-type fatty acids, but with a wide working temperature range when folded into a dough, and improved the croissant's texture and mouthfeel, making it easier to produce a flavor. To provide a roll-in plastic fat composition at low cost. Furthermore, providing the plastic fat composition for roll-ins which can provide the sweet scent and richness of domestic butter.
A roll having a trans fatty acid content of 5% by weight or less and a storage strain of Shear Strain 0.1% of 70 or more when the storage modulus of Shear Strain 0.01% measured at 5 ° C. is defined as 100. A plastic oil / fat composition for IN, containing 40 to 95% by weight of oil / fat in the whole plastic oil / fat composition for roll-in, 32 to 48% by weight of pork fat in the whole oil / fat, and 5 of transesterified oil of palm stearin 10 to 10% by weight, 22 to 45% by weight of transesterified oil of mixed oil of lauric oil and palm oil and 8 to 25% by weight of vegetable oil having a melting point of 25 ° C. or less, and in the oil phase by SSS 9 to 15% by weight of the triglyceride represented, 2 to 8% by weight of the triglyceride represented by SUS, and a total of 40 triglycerides represented by SSU and USU Containing 50 wt%, and the increase in the melting point of the fat in the oil phase by using a plastic fat composition for roll-in is 32 to 38 ° C., to produce a layered puffed food that.
[Selection figure] None

Description

  The present invention relates to a roll-in plastic fat composition for use in confectionery and bread making.

  Conventionally, oils with a high trans fatty acid content such as hydrogenated soybean hardened oil and fish oil hardened oil have been used in plastic oil compositions for roll-in, but recently the harmfulness of trans fatty acids has been pointed out. Efforts are being made to reduce the content of trans fatty acids. However, the roll-in plastic oil composition with reduced trans-type fatty acids has a narrower working temperature range when folded into the dough, and the finished croissant mouthpiece has a lower temperature than the roll-in plastic oil composition with hardened oil. There are problems such as poor temper and difficult flavor. Furthermore, in recent years, the price of dairy ingredients has been rising, and plastic oil and fat compositions for roll-in that do not use dairy products have been developed. However, the original sweet aroma of butter is poor and the richness is weak compared to natural butter. There is a problem.

Therefore, fats and oils for roll-in containing compound crystals composed of fats and oils containing triglycerides represented by pork fat and S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids and M is a monounsaturated fatty acid). A composition is disclosed (Patent Document 1). However, in order to use as much as 50% by weight or more of pork fats and fats in the oil phase, the oil composition for roll-in is kneaded into the dough at a high temperature range, which is inferior in folding workability and solves the above problems. It has not reached.

  Oil containing lard in a ratio of 1.0 to 3.0 parts by weight with respect to 1 part by weight of palm stearin, and SFC of 20 to 60% at 10 ° C and 10 to 40% at 20 ° C. A plastic fat composition containing a phase is disclosed (Patent Document 2). However, since a high melting point palm stearin is added in a large amount, the mouth and crispness are poor, and the above problems have not been solved.

  Regarding the problem of flavor, lipase is added to a mixture of milk fat and alcoholic beverage, and skim milk powder and water are added to a flavor composition (Patent Document 3) or fresh cream or butter for transesterification, esterification and hydrolysis. The fermented milk flavor (patent document 4) which has the milky flavor and kokumi which make lipase, protease, and lactic acid bacteria act on the prepared substrate is disclosed. However, in any of these methods, although a milky flavor can be imparted, the sweet scent and richness of butter have not been imparted.

JP 2003-213289 A JP 2005-320445 A JP 2010-189513 A Japanese Patent Laid-Open No. 03-127862

  The object of the present invention is a low trans-roll-in plastic oil composition with reduced trans-type fatty acids, but has a wide working temperature range when folded into a dough, improves the croissant's texture and mouthfeel, and has a flavor. An object of the present invention is to provide a roll-in plastic oil / fat composition that is easily produced at low cost. Furthermore, it is another object of the present invention to provide a roll-in plastic fat composition capable of imparting a sweet aroma and richness of domestic butter.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a specific oil content, and a mixed oil of pork fat, palm stearin transesterified oil, lauric fat and palm fat in the oil phase. The oil phase contains a specific amount of a triglyceride represented by SSS, a triglyceride represented by SUS, and a triglyceride represented by SSU and USU, and the fats and oils in the oil phase. By setting the rising melting point within a specific range, it is a low trans-roll-in plastic oil composition with reduced trans-type fatty acids, but it has a wide working temperature range when folded into dough, so that the finished croissant can be used in a mouth-watering manner. It has been found that the flavor can be improved easily and the present invention has been completed.

  That is, the first of the present invention is that the trans fatty acid content is 5% by weight or less, and the storage elastic modulus of Shear Strain 0.1% when the storage elastic modulus of Shear Strain 0.01% measured at 5 ° C. is 100 is obtained. It is a plastic oil and fat composition for roll-in that is 70 or more, and contains 40 to 95% by weight of the whole oil and fat composition for roll-in, and 32 to 48% by weight of pork fat in the whole oil and fat. Containing 5 to 10% by weight of transesterified oil, 22 to 45% by weight of transesterified oil of mixed oil of lauric oil and palm oil, and 8 to 25% by weight of vegetable oil having a melting point of 25 ° C. or less, In the phase, 9 to 15% by weight of triglyceride represented by SSS, 2 to 8% by weight of triglyceride represented by SUS, and triglyceride represented by SSU and USU The present invention relates to a roll-in plastic oil / fat composition containing 40 to 50% by weight in total and having an ascending melting point of the oil / fat in the oil phase of 32 to 38 ° C. In a preferred embodiment, the lipase degradation product of milk fat is contained in the oil phase part in an amount of 0.1 to 0.7% by weight in the whole plastic oil composition for roll-in, and the lipase degradation product of fresh cream is contained in the aqueous phase part. The present invention relates to the plastic oil composition for roll-in as described above, which is contained in an amount of 0.003 to 0.02% by weight in the entire plastic oil composition for roll-in. More preferably, in the entire plastic fat composition for roll-in, the non-fat milk solid content is 0.1 to 0.53% by weight and the sugar excluding lactose is 0.2 to 1.1% by weight. The present invention relates to a plastic oil / fat composition for roll-in, more preferably a plastic oil / fat composition for roll-in as described above, which is in the form of a sheet. The second of the present invention relates to a layered puffed food using the roll-in plastic oil composition described above.

  According to the present invention, although it is a low trans-roll-in plastic oil and fat composition with reduced trans-type fatty acids, the working temperature range when folded into a dough is widened, and the finished croissant is improved in mouth and mouth, It is possible to provide a roll-in plastic fat composition that is easy to produce a sweet scent flavor of butter at low cost.

  Hereinafter, the present invention will be described in more detail. The roll-in plastic oil composition for roll-in of the present invention has a specific amount of oil in the roll-in plastic oil composition, and the oil phase contains pork fat, palm stearin transesterified oil, lauric oil and palm oil. Contains a specific amount of transesterified oil mixed with oil and fat, contains a specific amount of specific vegetable oil, and has a specific triglyceride composition, so that the trans fatty acid content is less than the specific amount, and the shear measured at 5 ° C. The storage elastic modulus of Shear Strain 0.1% when the storage elastic modulus of Strain 0.01% is 100 is a specific value or more.

  Moreover, the plastic fat composition for roll-in of the present invention has an aqueous phase, and examples of the form include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion. A water-in-oil type or an oil-in-water-in-oil type emulsion is preferred. Examples of the plastic oil composition of the water-in-oil emulsion type and the oil-in-water type emulsion type include margarine and fat spread.

  The trans fatty acid content in the entire roll-in plastic fat composition of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less, and substantially contained. Most preferably not. Here, the phrase “substantially containing no trans fatty acid” means that no hydrogenated oil raw material is used. In addition, the trans fatty acid content in fats and oils can be measured according to AOCS Ce 1f-96.

  In this invention, the storage elastic modulus of Shear Strain 0.01% measured at 5 degreeC of the plastic fat composition for roll-ins says the value measured as follows. As a measuring device, use Malkin's “Kinexus Rotational Rheometer”, PL65 S0962SS for Lower geometry, PU20 SR0354SS for Current geometry, Set Temperature 5 ° C, Frequency 1Hz, Sample Decade 10, Sample Gap 2mm The shear modulus is set to scan from 0.01% to 10% so as to scan the storage elastic modulus, and the storage elastic modulus when the shear strain is 0.01% is read.

  Then, assuming that the storage elastic modulus value when the Shear Strain is 0.01% is 100, the relative value of the storage elastic modulus when the Shear Strain is 0.1% is calculated. The relative value of the storage elastic modulus when the calculated Shear Strain measured at 5 ° C. is 0.1% for the plastic oil composition for roll-in of the present invention is preferably 70 or more, more preferably 80 or more, more preferably 90 or more. When the relative value is less than 70, it is not preferable because it may loosen at the time of folding work and be kneaded into the dough, resulting in a non-clean layer. And, if the relative value is 70 or more, the roll-in plastic oil and fat composition is stiff, it becomes good extensibility at the time of folding work, and it is not kneaded into the dough, so it does not become crusty in the layered puffed food. Forms a beautiful layer and improves the feeling.

  In the present invention, the entire plastic fat composition for roll-in preferably contains 40 to 95% by weight of fat, more preferably 50 to 95% by weight, still more preferably 70 to 95% by weight, particularly preferably. 80 to 95% by weight. If the oil and fat is less than 40% by weight, it may not be possible to obtain preferable physical properties as a plastic oil and fat composition for roll-in. When fats and oils exceed 95% by weight, it may not be possible to add a water-soluble flavor material sufficient to give a preferred flavor.

  It is preferable that 32 to 48% by weight of pork fat is contained in the whole oil and fat of the plastic oil and fat composition for roll-in of the present invention, and more preferably 35 to 45% by weight. If it is less than 32% by weight, the plastic oil / fat composition for roll-in in a low temperature range is easily cracked, and the folding workability may be inferior. When the content is more than 48% by weight, the roll-in plastic oil composition may be kneaded into the dough at a high temperature range, and the folding workability may be inferior.

  The transesterified oil of palm stearin used in the plastic oil composition for roll-in of the present invention is obtained by transesterifying a hard part having a rising melting point of 44 to 56 ° C. and an iodine value of 20 to 50 obtained by fractionating palm oil. It is the fats and oils obtained. The transesterified oil content of palm stearin is preferably 5 to 10% by weight, and more preferably 7 to 10% by weight, based on the total fat and oil. If the content is less than 5% by weight, it may be easily kneaded into the dough, or sufficient shape retention may not be obtained at the time of proofing, and it may not be possible to obtain a layered swollen food with a beautiful layer and volume. When the content is more than 10% by weight, folding workability in a high temperature range may be inferior or a croissant with poor melting may be formed.

  The method of transesterification is not particularly limited and can be carried out by an ordinary method, and can be carried out by either chemical transesterification using a synthetic catalyst or enzymatic transesterification using a lipase as a catalyst.

  Chemical transesterification is also called random transesterification, and transesterification is performed using a chemical catalyst such as sodium methoxide as a catalyst. The transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity. Specifically, according to a conventional method, the raw oil and fat is sufficiently dried, 0.1 to 1% by mass of the catalyst is added to the raw oil and fat, and then stirred at 80 to 120 ° C. for 0.5 to 1 hour under reduced pressure. Reaction can be carried out. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

  In the enzymatic transesterification, a transesterification reaction is performed according to a conventional method using lipase as a catalyst. Specifically, after adding lipase powder or immobilized lipase in an amount of 0.02 to 10% by weight, preferably 0.04 to 5% by weight, with respect to the raw material fat, it is 40 to 80 ° C., preferably 40 to 70 ° C. The reaction can be carried out with stirring for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  As the lipase, lipase powder or immobilized lipase obtained by immobilizing lipase powder on a support such as celite or ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity. Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company). Examples of the lipase capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).

  In addition, the iodine value of fats and oils, such as the transesterified oil of said palm stearin, can be measured according to the method of "Japan Oil Chemical Society standard fats and oils analysis test method 2.3.4.1-1996".

  The transesterified oil of the mixed oil of lauric fat and palm fat used for the plastic oil composition for roll-in of the present invention is a lauric fat containing laurin in the constituent fatty acid, and fractionated oil of palm oil and palm oil. It is the oil and fat obtained by transesterifying the mixed oil. There is no restriction | limiting in particular in the method of transesterification, It can carry out by a normal method.

  Specific examples of the lauric fats and oils include palm kernel oil, palm kernel olein, and palm oil.

  Moreover, as a specific example of the fractionation oil of the palm oil in this invention, palm olein (soft part obtained by fractionating palm oil), palm stearin (hard part obtained by fractionating palm oil), palm super olein (palm) It is a soft part obtained by further separating olein, sometimes called super olein), palm top olein (soft part obtained by further separating palm super olein), palm mid fraction (obtained by further separating palm olein) Hard part (sometimes called PMF), soft palm (soft part obtained by further separating palm stearin), hard stearin (hard part obtained by further separating palm stearin), etc., and their groups At least one selected from the above can be used.The method for fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, and surfactant fractionation can be selected.

  The content of the transesterified oil of the mixed oil of lauric fat and palm fat is preferably 22 to 45% by weight, more preferably 22 to 40% by weight in the whole fat. If the content is less than 22% by weight, it may be easy to be kneaded into the dough, or sufficient shape retention may not be obtained at the time of proofing, and it may not be possible to obtain a layered puffed food with a beautiful layer and volume. . When the content is more than 45% by weight, the plastic oil-fat composition for roll-in in a low temperature range is easily cracked, and there are cases where the foldable food is poor in folding workability or poorly melted in the mouth.

  The vegetable oil and fat having a melting point of 25 ° C. or lower used in the plastic oil and fat composition for roll-in of the present invention is oil and fat having fluidity at 25 ° C., for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower Oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and the like, and those processed by steal exchange, fractionation, etc. can be used, and at least one selected from these groups is used. Can be used.

  The content of the vegetable oil having a melting point of 25 ° C. or lower is preferably 8 to 25% by weight, more preferably 8 to 23% by weight, based on the whole oil or fat. If the content is less than 8% by weight, the extensibility of the roll-in plastic fat composition at the time of folding in a low temperature range may be deteriorated, or a layered swollen food with poor mouth melting may be obtained. When the content is more than 25% by weight, it may be easily kneaded into the dough, or sufficient shape retention may not be obtained at the time of proofing, and it may not be possible to obtain a puffed food with a beautiful layer and volume.

The plastic fat composition for roll-in of the present invention contains 9 to 15% by weight of tri-saturated fatty acid glyceride (hereinafter referred to as SSS) to which 3 residues of C _{12 to} C ₂₂ saturated fatty acids (S) are bonded in the entire fat and oil. Preferably, it is 11 to 14% by weight. If the content is less than 9% by weight, it may be kneaded into the dough when folded, and a good layered puffed food may not be obtained. If the content is more than 15% by weight, the swell of the layered puffed food using the roll-in plastic fat composition may be deteriorated.

Further, in the oil or fat, with C ₁₂ unsaturated fatty acid (U) 1 glycerides residue is bonded to -C saturated fatty acids ₂₂ (S) 2 residue and C ₁₆ -C _22, U is bonded to the position β It is preferable to contain 2 to 8% by weight of 1,3-saturated-2-unsaturated glyceride (hereinafter referred to as SUS), more preferably 4 to 8% by weight. If the content is less than 2% by weight, the physical properties of the plastic oil composition for roll-in may become soft and easily kneaded into the dough. When the content is more than 8% by weight, the change in physical properties over time during low-temperature storage is large, and the physical properties at low temperatures are fragile, and problems such as cracking during folding work may easily occur.

  In the oil / fat composition for roll-in in the present invention, the total content of triglyceride represented by SSU and triglyceride represented by USU in the oil phase is preferably 40 to 50% by weight, more preferably 40 to 48%. % By weight, more preferably 41 to 47% by weight. When the total amount is less than 40% by weight or more than 50% by weight, workability at the time of folding may be impaired, and the work application temperature range may be narrowed.

The triglyceride represented by SSU is a glyceride in which 2 residues of C _{12 to} C ₂₂ saturated fatty acid (S) and 1 residue of C _{16 to} C ₂₂ unsaturated fatty acid (U) are combined, and U is α 1,2-saturated-3-unsaturated glycerides bound in position. The triglyceride represented by USU is a glyceride (SU2) in which 1 residue of a saturated fatty acid (S) of C _{12 to} C ₂₂ and 2 residues of unsaturated fatty acid (U) are bonded. 1,3-unsaturated-2-saturated glyceride bound to

  The fats and oils containing triglycerides represented by the SSU can be used without particular limitation as long as they are edible. For example, palm oils, pork oils, beef tallow, fish oils, fractionated oils and transesterified oils thereof are used. Indicated.

  Examples of fats and oils containing triglycerides shown in the USU include, for example, pork oil, pork oil fractionation oil, lipase having specificity at 1 and 3, and liquid oil such as rapeseed oil, soybean, corn oil and rapeseed, soybean, corn oil And oils produced by esterifying extremely hardened oils obtained by completely hydrogenating palm oil, palm kernel oil, beef tallow, pork tallow and the like. In view of price, it is particularly preferable to use pork fat or pork oil fractionated oil.

  The rising melting point of the entire oil and fat in the oil phase of the present invention is preferably from 32 to 38 ° C, more preferably from 34 to 37 ° C. Here, the rising melting point of fats and oils is measured according to “Japan Oil Chemical Society established standard oil and fat analysis test method 2.2.4.2 (1996) 1996 edition”. If the rising melting point is lower than 32 ° C., it may be too soft during work, resulting in poor workability or melting during proofing, resulting in a layered puffed food with a poor appearance and texture. Moreover, when it exceeds 38 degreeC, food texture may be hardened and it may be finished in the layered puffed food with poor mouth melting.

  The lipase degradation product of milk fat contained in the oil phase part of the plastic oil composition for roll-in of the present invention means a fatty acid liberated by reacting lipase with a raw material containing milk fat. Examples of the raw material containing milk fat include cheese, butter, fresh cream, milk, buttermilk and whole milk powder, and at least one selected from these groups can be used. The lipase degradation product of milk fat is contained in the oil phase, and the content thereof is preferably 0.1 to 0.7% by weight, more preferably 0.21 to 0.6% by weight in the whole roll-in plastic oil / fat composition. More preferably, it is 0.31 to 0.5% by weight. If the content is less than 0.1% by weight, it may be difficult to feel a good flavor. If the content is more than 0.7% by weight, the taste of free fatty acid may be felt or the cost may increase.

  In addition, the raw material containing milk fat before lipase decomposition may contain non-fat milk solids and sugars, but the total amount of milk fat in the raw material containing milk fat is 50 parts by weight or more, more preferably 70 parts. It contains at least 80 parts by weight, more preferably at least 80 parts by weight.

  Examples of the lipase include enzymes isolated from animals, plants and microorganisms, for example, filamentous fungi such as Aspergillus genus, Mucor genus, Rhizopus genus, and yeasts such as Candida genus. Oral lipase collected from the oral secretory line of lambs, lambs, and oxen, and at least one selected from these groups can be used.

  Decomposition of the raw material containing milk fat by lipase can be carried out under generally used conditions. For example, while stirring 100 parts by weight of milk fat in the whole raw material containing milk fat and adding water in the range of 0.01 to 50 parts by weight, 0.0001 to 2 parts by weight of lipase is further added. After adding a solution dissolved and dispersed in 10 times the amount of water and decomposing at 15 to 70 ° C, preferably 30 to 50 ° C for 0.1 to 120 hours, use an appropriate amount of the enzyme reaction inhibitor Or heat treatment to stop the enzyme reaction.

  The degree of milk fat degradation by lipase is preferably 10 to 80%, more preferably 15 to 60%. If the degree of degradation of milk fat is less than 10%, the preferred flavor of butter expected in the present invention may not be sufficient, and if it exceeds 80%, an unpleasant taste may be felt. In addition, the decomposition degree of milk fat means the value calculated | required by [{(acid value) / (saponification value)} * 100]. After the lipase decomposition of the raw material containing milk fat, it is preferable to separate and remove water-soluble solids and moisture. The reason is that if water-soluble solids and moisture are present in the lipase degradation product of milk fat, it may be difficult to produce a flavor.

  The lipase degradation product of fresh cream used in the plastic oil composition for roll-in of the present invention means a fatty acid liberated by reacting fresh cream with lipase. The raw fresh cream may be a commercially available fresh cream, ie, raw milk, milk or special milk from which components other than milk fat (18% or more) have been removed. The lipase degradation product of fresh cream is contained in the aqueous phase, and the content thereof is preferably 0.003 to 0.02% by weight, more preferably 0.008 to 0.0175% by weight, based on the entire roll-in plastic fat composition. %, More preferably 0.01 to 0.015% by weight. If the content is less than 0.003% by weight, it may be difficult to feel a good flavor. If the content is more than 0.02% by weight, the taste of free fatty acid may be felt or the cost may increase.

  As the lipase, at least one selected from enzymes isolated from animals, plants and microorganisms can be used. Degradation of the fresh cream with lipase can be performed according to commonly used conditions. For example, with respect to 100 parts by weight of fat and oil in the whole amount of fresh cream, lipase 0.0001-2 parts by weight dissolved in about 10 times the amount of lipase in water and added, 15-70 ° C., Preferably, after decomposing at 30 to 50 ° C. for 0.1 to 120 hours, an appropriate amount of an enzyme reaction inhibitor may be used, or the enzyme reaction may be stopped by heat treatment. The degree of decomposition of the fresh cream by lipase is preferably 10 to 80%, more preferably 15 to 60%. If the degree of decomposition of the fresh cream is less than 10%, the rich buttery taste expected in the present invention may not be sufficient, and if it exceeds 80%, an unpleasant taste may be felt. In addition, the decomposition degree of fresh cream means the value calculated | required by [{(acid value) / (saponification value)} * 100].

  The roll-in plastic fat composition of the present invention preferably contains non-fat milk solids in the aqueous phase. Here, the non-fat milk solid content means a solid content excluding milk fat contained in a dairy product. For example, milk such as butter milk, cheese, cream cheese, concentrated whey, whey protein concentrate, etc. Clean, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, milk beverage, concentrated milk, skimmed concentrated milk, sugar-free condensed milk, sugar-free skimmed condensed milk, Examples thereof include sweetened condensed milk, sweetened defatted condensed milk, fermented milk, total milk protein, purified milk fat, prepared milk fat and the like, or powders of the above-mentioned products, and at least one selected from these groups can be used.

  The content of the non-fat milk solid content is preferably 0.10 to 0.53% by weight, more preferably 0.15 to 0.53% by weight, and still more preferably 0.20 in the entire roll-in plastic fat composition. -0.53% by weight. When the content is less than 0.10% by weight, it may be difficult to feel a good flavor, and when it is more than 0.53% by weight, it may become milky.

  The plastic oil composition for roll-in of the present invention preferably contains a saccharide in the aqueous phase. Here, the saccharide means all saccharides except lactose contained in the milk raw material. For example, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, Reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar bond A syrup or the like can be mentioned, and powdered sugar or liquid sugar may be used. Furthermore, sweetening components can also be used instead of sugars. Specific examples include sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc., and at least one selected from these groups Can be used.

  The content of the saccharide is preferably 0.20 to 1.10% by weight, more preferably 0.50 to 1.10% by weight, and still more preferably 0.60 to 1.00 in the entire roll-in plastic fat composition. % By weight. If the content is less than 0.20% by weight, it may be difficult to feel a good flavor, and if it is more than 1.10% by weight, the sweetness may be felt strongly.

  An emulsifier can also be blended in the plastic oil composition for roll-in of the present invention. As the emulsifier, synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples include emulsifiers that are not synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes, and at least one selected from these groups may be used.

  The amount of the emulsifier is preferably 0.01 to 5% by weight, more preferably 0.05 to 2% by weight, and still more preferably 0.1 to 1% by weight. If it is less than 0.01% by weight, emulsification is insufficient and water may be separated, and if it is more than 5% by weight, the bitterness of the emulsifier may be felt.

  The plastic oil composition for roll-in of the present invention can contain components that are usually blended in the plastic oil composition for roll-in as other components. For example, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugar alcohols, stevia and aspartame, β-carotene, caramel, red yeast rice pigment, etc. Colorants, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavors, seasonings, pH adjusters, food preservatives, fruits Food ingredients such as fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, and seafood, and food additives.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.

  The content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less.

  It is preferable that the plastic fat composition for roll-in of the present invention is molded into a sheet shape. In the case of a sheet shape, the width is preferably 50 to 1000 mm, the length is preferably 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

  Although the manufacture example of the plastic oil-fat composition for roll-ins of this invention is illustrated below, it does not restrict | limit in particular, It can manufacture by a well-known method. Specifically, first, the oil phase containing the oil and fat composition of the present invention is dissolved, and if necessary, the aqueous phase is mixed and emulsified, and then cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.

  The cooling rate condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a compressor is also mentioned.

  Further, it is desirable to sterilize after the oil phase is dissolved or mixed and emulsified. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  When the plastic fat composition for roll-in of the present invention is molded into a sheet shape, it can be produced, for example, by mixing and emulsifying, cooling, and introducing the plasticized fat composition of the present invention into a molding machine. .

  The roll-in plastic fat composition of the present invention is used for producing a layered puffed food. Specific examples of the layered puffed food include Danish pastries, croissants, and pies. Moreover, although the compounding quantity of the plastic oil-fat composition for roll-ins of this invention to this layered puffed food changes with kinds of food to be used, unless the effect of this invention is impaired, it does not restrict | limit.

  The manufacturing method of the layered puffed food of the present invention can be manufactured by a known blending method and a known method using known raw materials except that the plastic oil composition for roll-in of the present invention is used.

  When a layered swollen food is produced using the plastic oil composition for roll-in of the present invention, the plastic oil composition for roll-in has good extensibility and no stickiness, so that the workability is good. Moreover, the layered puffed food produced using the plastic oil composition for roll-in of the present invention has a good float and a juicy feeling.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement method of trans fatty acid content in fats and oils>
The trans fatty acid content in the fats and oils was measured according to AOCS Ce1f-96.

<Measurement method of each content of SSS, SSU, SUS and USU in oil and fat>
JAOCS, vol70, No.11, pp.1111-1114 (1993) was used to measure the total amount of SSS, S2U, SU2 and the weight ratio of each constituent fatty acid by gas chromatography, and J. The composition ratio of SSS, SSU, SUS and USU was measured by silver ion column-high performance liquid chromatography with reference to High Resol. Chromatogr., 18, pp. 105-107 (1995). From each measured value, each content of SSS, SSU, SUS, and USU in fats and oils was calculated.

<Measurement of rising melting point>
The rising melting point of fats and oils was measured according to “Japan Oil Chemical Society established standard oil and fat analysis test method 2.2.4.2 (1996) 1996 edition”.

<Measurement of relative value of storage modulus>
Use Kinexus Rotational Rheometer (Malvern) as a measuring device, PL65 S0962SS for Lower geometry, PU20 SR0354SS for Current geometry, Set Temperature 5 ° C, Frequency 1Hz, Sample Decade 10, Sample Gap 2mm The storage elastic modulus from 0.01% to 10% was measured for the shear strain. And the ratio of the storage elastic modulus of Shear Strain 0.1% with respect to the storage elastic modulus of Shear Strain 0.01% was made into the relative value of the storage elastic modulus.

<Evaluation of workability (extensibility) of roll-in plastic oil composition>
In Examples and Comparative Examples, when croissants were produced, the extensibility of the roll-in plastic fat composition adjusted to a predetermined temperature was evaluated according to the following criteria.
A: Elongates thinly with dough and has no cracks.
○: It grows thin with the fabric and has some cracks.
Δ: Elongates with the dough, but cracks occur greatly, which is not preferable.
X: It does not stretch with the dough and cracks occur greatly, which is not preferable.

<Evaluation of workability (roughness) of plastic oil composition for roll-in>
In the production of croissants in the examples and comparative examples, when the roll-in plastic fat composition adjusted to a predetermined temperature is folded into the fabric, the roll-in plastic fat composition supports the fabric and suppresses shrinkage. The degree was evaluated as stiffness. The evaluation criteria at that time were as follows.
(Double-circle): There is almost no shrinkage | contraction of cloth | dough and the touch feeling of cloth | dough is also favorable and preferable.
◯: Although the fabric is slightly shrunk, it is favorable and preferable.
(Triangle | delta): Some shrinkage | contraction is seen by dough and there exists a tendency for the plastic oil-fat composition for roll-ins to be kneaded, and it is unpreferable.
X: It is not preferable in a state in which the dough shrinks and the roll-in plastic fat composition is kneaded and a layer does not appear.

<Evaluation of floating croissants>
The croissants produced in the examples and comparative examples were cut along the short sides, the cross section was observed, and the fabric floating was evaluated according to the following evaluation criteria.
A: The fabric floats very well, and there is a sufficient gap between most fabrics, which is preferable.
○: The fabric floats well, and there is a gap between the fabric and the fabric.
Δ: The fabric does not float well, and there are many portions where there is no sufficient gap between the fabric and the fabric.
X: The fabric floating is bad, and there is no sufficient gap between most fabrics, which is not preferable.

<Mouth melt evaluation of croissants>
The croissants produced in the examples and comparative examples were eaten by 10 skilled panelists, evaluated by melting in the following criteria, and the results were summarized.
(Double-circle): It is preferable that the mouth does not remain and the mouth melts well.
○: Slight lingering but good and preferable.
Δ: Mouth residue is not preferable.
X: It is not preferable because it feels like a film is stretched in the mouth and the mouth melts poorly.

<Flavor evaluation of croissants>
The croissants produced in Examples and Comparative Examples were eaten by 10 skilled panelists, evaluated for flavor according to the following criteria, and the results were collected.
A: Natural domestic butter flavor and richness are strongly felt, which is preferable.
○: The taste and richness of natural domestic butter are felt, which is preferable.
(Triangle | delta): It is hard to feel the flavor and richness of natural domestic butter, and is not so preferable.
X: The taste of natural domestic butter is not felt, which is not preferable.

(Manufacture example 1) Preparation of fats and oils A which transesterified palm stearin Palm stearin (iodine value 32.5, Kaneka Corporation): 100 weight part was dehydrated at 90 degreeC under vacuum. Sodium methylate: 0.30 parts by weight was added thereto, and a random transesterification reaction was performed at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain oil A (SSS content 28.7% by weight, SSU content 29.6% by weight, SUS content 14. 8 wt%, USU content 7.5 wt%).

(Production Example 2) Production of fat and oil B-1 obtained by transesterifying a mixed oil of lauric fat and palm fat and oil Palm oil (iodine value: 52, manufactured by Kaneka Corporation): 69 parts by weight, palm stearin (iodine value: 33 , Manufactured by Kaneka Corporation): 5 parts by weight and palm kernel olein (iodine value: 25, manufactured by Kaneka Corporation): 26 parts by weight were mixed and dehydrated at 90 ° C. under vacuum. Sodium methylate: 0.30 parts by weight was added thereto, and a random transesterification reaction was performed at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, activated clay: 3.0 parts by weight was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain oil B-1 (SSS content 18.0% by weight, SSU content 27.6% by weight, SUS content 13.8 wt%, USU content 10.5 wt%).

(Production Example 3) Production of fat and oil B-2 obtained by transesterification of a mixed oil of lauric fat and palm fat and oil Hardened oil of palm oil (iodine number: 10): 23 parts by weight, palm stearin (iodine number: 33): 47 parts by weight and 30 parts by weight of palm kernel olein were mixed and dehydrated at 90 ° C. under vacuum. Sodium methylate: 0.30 parts by weight was added thereto, and a random transesterification reaction was performed at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, activated clay: 3.0 parts by weight was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain oil B-2 (SSS content 40.8% by weight, SSU content 28.6% by weight, SUS content 14.3% by weight, USU content 4.9% by weight).

(Oil C (pig fat))
Purified pork fat (manufactured by Kaneka Co., Ltd.) was used as fat C (SSS content 2.8% by weight, SSU content 21.0% by weight, SUS content 0.9% by weight, USU content 46.3% by weight).

(Oil D (vegetable oil with a melting point of 25 ° C. or lower))
Refined rapeseed oil (manufactured by Kaneka Corporation) was used as fat and oil D (SSS content 0.0 wt%, SSU content 0.0 wt%, SUS content 0.0 wt%, USU content 0.0 wt%).

(Production Example 4) Lipase degradation product of milk fat After dissolving 97.9 parts by weight of unsalted butter (Meiji Co., Ltd.) and maintaining at 37 ° C., Lipase AY “Amano” 30DS (Amano Enzyme Co., Ltd.) 0 A solution prepared by dissolving 1 part by weight of 2 parts by weight of water was added, and an enzyme reaction treatment was performed while stirring at 40 ° C. for 24 hours. After completion of the reaction, the treated product is heated at 85 ° C. for 15 minutes to inactivate the enzyme, then cooled to 50 ° C., the aqueous phase is removed by centrifugation, and a lipase degradation product of milk fat with a degree of degradation of 65%. 75% by weight was obtained.

(Production Example 5) Lipase degradation product of fresh cream 97.9 parts by weight of fresh cream (fat content 35%, manufactured by Meiji Co., Ltd.) is sterilized by heating at 85 ° C for 15 minutes, cooled to 40 ° C, and then the famous sugar lipase MY A solution in which 0.15 parts by weight of water (2 parts by weight) was dissolved (manufactured by Meito Sangyo Co., Ltd.) was added, and an enzyme reaction treatment was performed while stirring at 40 ° C. for 18 hours. After completion of the reaction, the treated product was heated at 85 ° C. for 15 minutes to inactivate the enzyme to obtain 100 parts by weight of a lipase degradation product of fresh cream with a degradation degree of 55%.

(Production Example 6) Fermented flavor fresh cream (fat content 35%, manufactured by Meiji Co., Ltd.) 85 parts by weight, water 8.8 parts by weight, skim milk powder (manufactured by Meiji Co., Ltd.) 3 parts by weight, and salt 0.5 parts by weight Was added and dissolved, sterilized at 80 ° C. for 10 minutes, and then homogenized. A solution in which 0.01 part by weight of lipase AY “Amano” 30DS (manufactured by Amano Enzyme Co., Ltd.) and 1.97 parts by weight of protease M “Amano” SD was dissolved was added to a mother starter (10% 0.7 parts by weight of Streptococcus diacetylactis (manufactured by Christian Hansens) as a lactic acid bacterium was inoculated into the skim milk powder medium, reacted at 35 ° C. for 48 hours, homogenized, and sterilized at 90 ° C. for 30 seconds to obtain a fermentation flavor.

(Examples 1-10, Comparative Examples 1-8) Production of Roll-in Plastic Oil Composition According to the formulation shown in Table 1, oil phase raw materials were stirred and mixed at 70 ° C. to prepare an oil phase. Next, according to the formulation shown in Table 1, this raw material was stirred and mixed at 60 ° C. to prepare an aqueous phase. A water phase was mixed with the prepared oil phase and pre-emulsified. The obtained preliminary emulsion is quenched and plasticized using a combinator, and then molded into a sheet through a resting tube, so that the plastic oil composition for roll-in of Examples 1 to 15 and Comparative Examples 1 to 8 is used. (RM1-18) was obtained. The size of the obtained sheet-like plastic fat composition for roll-in was 220 mm in width, 300 mm in length, and 10 mm in thickness. In addition, the trans-fatty acid content of the plastic oil-fat composition for roll-ins of Examples 1-15 was all less than 1 weight%.

  SSS, SUS, SSU + USU content in the entire oil phase in the plastic fat composition for roll-in, rising melting point of the oil phase, non-fat milk solid content, sugar content, Shear Strain 0.01 measured at 5 ° C Tables 1 and 2 summarize the storage elastic modulus of Shear Strain 0.1% when the storage elastic modulus of% is 100.

(Examples 11-20, Comparative Examples 9-18) Production of Croissants Croissants were produced as follows using the plastic oil-fat compositions 1-18 (RM1-18) for roll-in according to the composition of Table 3. . That is, the raw material excluding the roll-in plastic fat composition was mixed with a mixer at a low speed of 3 minutes and at a medium high speed of 4 minutes, and the temperature was raised to 25 ° C. After the dough was fermented at room temperature for 20 minutes, the dough was cooled at 1 ° C. for 5 hours. Roll the plastic oil and fat composition for roll-in at 15 ° C into two folds into this dough, fold it twice and cool it at 1 ° C for 10 hours, then fold it once into three folds, and adjust the thickness of the reverse sheeter to 2.5 mm. And stretched the dough. After the dough was molded, it was finally fermented with a proofer at 35 ° C. and a humidity of 70% for 60 minutes and baked in an oven at 200 ° C. for 15 minutes to obtain a croissant. About the plastic oil-fat compositions 1-18 (RM1-18) for roll-in used, the workability | operativity (extensibility, stiffness) at the time of bread-making, the texture of the obtained croissant, a mouth melt, and flavor were evaluated, and the result was obtained. The results are summarized in Table 4.

(Examples 21-26) Production of croissants Using the plastic oil / fat compositions for roll-in (RM1-3) produced in Examples 1-3, the temperature adjustment temperature was 10 ° C or 20 ° C according to the formulation in Table 3. A croissant was produced in the same manner as in Example 11 except that the above was changed. The results are summarized in Table 5.

  From the evaluation results of Examples and Comparative Examples shown in Tables 1, 2, 4 and 5, according to the present invention, the plastic oil composition for low trans-roll-in with reduced trans-type fatty acids, but when folded into the dough It has been found that a roll-in plastic oil and fat composition can be obtained that has a wide working temperature range, improves the croissant's texture and mouthfeel, makes it easy to produce a flavor, and imparts the sweet aroma and richness of domestic butter.

Claims (5)

Roll-in plastic fat and oil having a trans-fatty acid content of 5% by weight or less, and a storage strain of Shear Strain 0.1% of 70 when the storage modulus of Shear Strain 0.01% measured at 5 ° C. is 100 A composition comprising 40 to 95% by weight of oil and fat in the whole plastic oil and fat composition for roll-in, 32 to 48% by weight of pork fat and 5 to 10% by weight of transesterified oil of palm stearin in the whole oil and fat , Containing 22 to 45% by weight of a transesterified oil of a mixed oil of lauric fat and palm oil and palm oil and 8 to 25% by weight of vegetable oil having a melting point of 25 ° C. or lower, and triglyceride represented by SSS in the oil phase 9 to 15% by weight, 2 to 8% by weight of triglycerides represented by SUS, and a total of 40 to 50% by weight of triglycerides represented by SSU and USU A, and rolled in a plastic fat composition is increased melting point of the fat in the oil phase is 32 to 38 ° C..
SSS: trisaturated fatty acid glyceride in which 3 residues of saturated fatty acid (S) of C _{12 to} C ₂₂ are bonded SUS: 2 residues of saturated fatty acid (S) of C _{12 to} C ₂₂ and unsaturated fat of C _{16 to} C ₂₂ 1,3-saturated-2-unsaturated glycerides in which glyceride (S2U) with 1 residue of fatty acid (U) is bound and U is bound to β-position SSU: saturated fatty acid (S) of C _{12 to} C ₂₂ A glyceride (S2U) in which two residues and one C ₁₆ -C ₂₂ unsaturated fatty acid (U) residue are bonded, U is bonded to the α-position, and includes 1,2- Saturated-3-unsaturated glyceride USU: a glyceride (SU2) in which 1 residue of a saturated fatty acid (S) of C _{12 to} C ₂₂ and 2 residues of unsaturated fatty acid (U) of C _{16 to} C ₂₂ are combined, 1,3-unsaturated-2-saturated glycerides in which S is bonded to the β-position A lipase degradation product of milk fat is contained in the oil phase part in an amount of 0.1 to 0.7% by weight in the whole plastic oil composition for roll-in, and a lipase degradation product of fresh cream is contained in the aqueous phase part. The plastic fat composition for roll-in according to claim 1, which is contained in an amount of 0.003 to 0.02% by weight in the whole composition. The whole plastic oil-fat composition for roll-in contains 0.1 to 0.53% by weight of nonfat milk solids and 0.2 to 1.1% by weight of sugar excluding lactose. Roll-in plastic fat composition.   It is a sheet form, The plastic fat composition for roll-ins in any one of Claims 1-3.   A layered expanded food obtained by using the plastic fat composition for roll-in according to any one of claims 1 to 4.