JP2017018018A - Plastic fat composition and kneaded pie dough comprising the plastic fat composition - Google Patents

Abstract

An object of the present invention is to provide a plastic fat composition having good workability at the time of dough preparation in a kneaded pie method. Another object of the present invention is to provide a layered food that is kneaded pie, has a light texture, is well melted in the mouth, and has a large volume. The plastic fat composition of the present invention is a plastic fat composition having a total fat content of 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, and 16% or less at 30 ° C. The size of the plastic fat composition is 30 to 400 mm in length, 10 to 100 mm in width, and 5 to 70 mm in thickness. [Selection figure] None

Description

  The present invention relates to a plastic fat composition suitable for production in a kneaded pie method, a kneaded pie dough using the plastic fat composition, and a layered food formed by baking the kneaded pie dough.

  Production methods for layered foods in which dough after baking such as pie, Danish, and croissant swells in layers are roughly divided into two types: a folded pie method and a kneaded pie method.

  In the production by the folding pie method, after preparing a dough kneaded with raw materials such as flour, water, salt, etc., wrap the sheet-like margarine in this dough, repeat rolling and folding into a layered dough, and baking this dough Is done by. Layered foods produced by the folded pie method tend to have a large volume due to good dough floating.

  On the other hand, the production by the kneading pie method was prepared by adding normal margarine to the wheat flour, mixing, adding water and salt to the stuffed dough, collecting the dough, then rolling and folding. This is done by baking the dough. The kneading pie method has better workability than the folding pie method because the step of wrapping the sheet-shaped margarine in the dough is unnecessary and the rolling and folding steps can be omitted depending on the product. In addition, the layered food produced by the kneaded pie method is less likely to produce a volume because the dough floats poorer than the case of the folded pie method, but the dough layer is less likely to break, has less shrinkage, and has a texture. Will be light and light. Examples of the layered food manufactured by the kneaded pie method include wrapping pie, stick pie, quiche, tart, pizza and the like.

As described above, since the layered food produced by the ordinary kneaded pie method is difficult to produce a volume, a method using chip-shaped margarine has been proposed as a method for improving dough floating in the kneaded pie method ( For example, Patent Documents 1 and 2).
However, chip-shaped margarine is blended with high melting point oils to make it easy to mold into chips. Therefore, layered foods manufactured using chip-shaped margarine have a light texture. There was a problem that it didn't become a problem and the melting of the mouth worsened. In addition, since chip-shaped margarine is likely to adhere to each other, it is necessary to store it in a frozen state. Therefore, when using chip-shaped margarine, a refrigeration facility is required. Further, even when the chip-shaped margarine is stored frozen, margarines may stick to each other due to condensation. If margarine is attached to each other, it is difficult for margarine to spread evenly on the dough, so when manufactured using chip-shaped margarine, the layered food may not be uniform and stable. there were. Further, when manufactured using chip-shaped margarine, the dough before firing tends to be hard and easy to be tightened, so that it is sometimes difficult to form the dough by hand, and there is a problem in workability.

  Therefore, there has been a demand for the development of a plastic fat composition that can provide a layered food with good workability in dough preparation by the kneaded pie method, a light texture, a good melt in the mouth, and a large volume.

JP 2001-252014 A JP 2006-204124 A

  An object of the present invention is to provide a plastic fat composition having good workability in preparing a dough by a kneaded pie method. Another object of the present invention is to provide a layered food that is kneaded pie, has a light texture, is well melted in the mouth, and has a large volume.

  As a result of intensive studies to solve the above problems, the present inventors have used a solid fat content in a specific range and a plastic fat composition having a specific size for the production of kneaded pie dough. As a result, the present inventors have found that a layered food can be obtained with a kneaded pie method, having a light texture and a good melt in the mouth, and having a large volume.

That is, 1st invention of this invention is a plastic fat composition whose solid fat content of all fats and oils is 30-55% at 10 degreeC, 10-26% at 20 degreeC, and 16% or less at 30 degreeC, The plastic fat composition has a length of 30 to 400 mm, a width of 10 to 100 mm, and a thickness of 3 to 65 mm.
2nd invention of this invention is a plastic fat composition as described in 1st invention for the layered foodstuffs which the said plastic fat composition manufactures by a kneading pie system.
3rd invention of this invention is kneaded pie dough formed using the plastic fat composition as described in 1st invention or 2nd invention.
4th invention of this invention is a layered food formed by baking the kneaded pie dough as described in 3rd invention.
The fifth invention of the present invention is a plastic oil / fat composition with breaks, wherein the solid fat content of the whole fat / oil is 30 to 55% at 10 ° C., 10 to 26% at 20 ° C., and 16% or less at 30 ° C. The plastic fat composition has a length of 150 to 400 mm, a width of 150 to 400 mm, and a thickness of 3 to 65 mm, and the cuts of the plastic fat composition are provided at intervals of 10 to 60 mm in one or two directions. It is a plastic oil composition with a cut.

  ADVANTAGE OF THE INVENTION According to this invention, the plastic fat composition with the favorable workability | operativity of dough preparation by a kneading pie system can be provided. Further, according to the present invention, it is possible to provide a layered food that has a kneaded pie method, a light and light texture, good melting in the mouth, and a large volume.

  The plastic fat composition according to the embodiment of the present invention is a plastic fat composition in which the solid fat content of all fats is 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, and 16% or less at 30 ° C. And the magnitude | size of this plastic fat composition is 30-400 mm in length, 10-100 mm in width, and 3-65 mm in thickness.

In the plastic fat composition according to the embodiment of the present invention, the solid fat content of the whole fat (hereinafter, the solid fat content is SFC) is 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, 16% or less at 30 ° C, preferably 33 to 53% at 10 ° C, 12 to 25% at 20 ° C, 2 to 14% at 30 ° C, more preferably 36 to 51% at 20 ° C, 20 ° C 14 to 23%, and 2 to 12% at 30 ° C. When the SFC of all the fats and oils of the plastic fat composition is in the above range, the workability of dough preparation by the kneading pie method is improved. Moreover, when SFC of all the fats and oils of a plastic fat composition exists in the said range, the layered food manufactured by the kneading pie system will be light in texture, melted well in the mouth, and has a volume.
In addition, SFC of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society edited by "Standard fat and oil analysis test method".
Moreover, in this invention, total fats and oils are what combined all the fats and oils contained in a plastic fat composition.

In the plastic fat composition according to the embodiment of the present invention, the melting point of all fats and oils is preferably 27 to 39 ° C, more preferably 28 to 38 ° C, and further preferably 29 to 38 ° C.
In the present invention, the melting point is the rising melting point. In addition, the melting point of fats and oils can be measured according to 2.2.4.2-1996 melting point (increased melting point) of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society.

  If the SFC of all the fats and oils is the said range, the normal fats and oils can be used for the raw material fats and oils of the plastic fat composition which concerns on embodiment of this invention, if it is the said range. Specific examples of edible oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, palm oil, palm fractionated oil (palm fractionated soft oil (palm olein, palm super olein) Etc.), palm middle melting point, palm fractionated hard oil (palm stearin, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, cocoa butter, coconut oil, palm kernel oil, milk fat, butter And mixed oils thereof, processed oils and fats (hydrogenated oil, transesterified oil, fractionated oil, etc.) and the like. These edible fats and oils can use 1 type (s) or 2 or more types.

  SFC of all the fats and oils of the plastic fat composition according to the embodiment of the present invention includes, for example, palm oil fat, random transesterified oil of lauric fat and palm fat, liquid oil, lauric fat and the like. Can be adjusted.

The plastic fat composition according to the embodiment of the present invention preferably contains palm fat. In the present invention, palm-based fats and oils are palm oil and processed oils and fats of palm oil (fractionated oil, hydrogenated oil, transesterified oil). The processed oil and fat of palm oil includes those subjected to a plurality of processing treatments. Specific examples of palm oils include palm oil, palm fractionated oil (palm fractionated soft oil (palm olein, palm super olein, etc.), transesterified oil of palm fractionated soft oil, palm middle melting point, palm fractionated hard oil (palm In the present invention, the palm fractionated soft oil is a soft part (olein part) obtained by fractionating palm oil or palm fractionated oil. The fractionated hard oil is a hard part (stearin part) obtained by fractionating palm oil or palm fractionated oil, and in the present invention, the palm middle melting point part is obtained by fractionating palm fractionated soft oil. It is a soft part obtained by fractionating a hard part or palm fractionated hard oil.
The palm oil / fat blended in the plastic oil / fat composition according to the embodiment of the present invention is preferably a random transesterification of a palm oil, a palm middle melting point having an iodine value of 40-50, and a palm fractionated soft oil having an iodine value of 50-60. Oil, a palm fractionated hard oil having an iodine value of 25-40.
In addition, the random transesterification of fats and oils can be performed by a normal method. Random transesterification of fats and oils can be carried out by either random transesterification, chemical transesterification using a chemical catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst.
In addition, the iodine value of fats and oils should be measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” in “Standard fat analysis method (edited by Japan Oil Chemists' Society)”. Can do.

The plastic fat composition according to the embodiment of the present invention preferably contains a random transesterified oil of lauric fat and palm fat. In the present invention, random transesterified oil of lauric fat and palm fat (hereinafter, random transesterified oil of lauric fat and palm fat is referred to as random transesterified oil A) is lauric fat. It is the fats and oils obtained by carrying out a random transesterification reaction to the mixed oil of palm oil and fat. Moreover, in this invention, a lauric oil and fat is a lauric acid content in a constituent fatty acid being 30 mass% or more. The lauric acid content in the constituent fatty acids of the lauric fat is preferably 40% by mass or more, more preferably 40-60% by mass. Specific examples of lauric fats and oils include palm kernel oil, coconut oil, and processed oils and fats thereof (fractionated oil, hydrogenated oil, transesterified oil) and the like.
The random transesterified oil A has an iodine value of 10 or less, preferably 5 or less, and more preferably 3 or less. When the iodine value of the random transesterified oil A exceeds 10, hydrogenation can also be performed. When hydrogenation is performed on the random transesterified oil A, hydrogenation can be performed either before the transesterification reaction or after the transesterification reaction.
The lauric fat / oil of the raw fat / oil of the random transesterified oil A is preferably palm kernel olein. Moreover, the palm oil fat of the raw fat / oil of the random transesterified oil A is preferably palm stearin.
Further, the random transesterified oil A is preferably 30:70 to 70:30, more preferably a blending ratio of lauric fat and palm fat before the transesterification reaction (palm fat). 40:60 to 60:40.
Further, as described above, the random transesterification of fats and oils can be performed by either chemical transesterification or enzymatic transesterification.
Moreover, the analysis of the fatty acid which comprises oils and fats can be performed using the gas chromatograph method (AOCS Ce1f-96 conformity).

  The plastic fat composition according to the embodiment of the present invention preferably contains liquid oil. In the present invention, the liquid oil is a fat that is liquid at 5 ° C. Further, the liquid oil used in the present invention preferably has transparency at 5 ° C. Specific examples of the liquid oil used in the present invention include, 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 transesterification of these oils and fats, What processed by classification etc. can also be used. The liquid oil used in the present invention is preferably soybean oil or rapeseed oil.

  The plastic fat composition according to the embodiment of the present invention preferably contains a lauric fat. The lauric oil / fat blended in the plastic oil / fat composition according to the embodiment of the present invention is preferably an extremely hardened oil of coconut oil.

  The content of palm oil / fat, random transesterified oil A, liquid oil, lauric oil / fat in the total oil / fat of the plastic oil / fat composition according to the embodiment of the present invention is preferably 45 to 90% by mass, random ester. Exchange oil A is 1 to 17% by mass, liquid oil is 5 to 40% by mass, lauric fat and oil is 0 to 25% by mass, more preferably palm oil and fat is 50 to 85% by mass, and random transesterified oil A is 3 to 15% by mass. The liquid oil is 10 to 35% by mass, and the lauric fat is 0 to 20% by mass.

The plastic fat composition according to the embodiment of the present invention preferably has a fat content of 65 to 90% by mass, more preferably 68 to 87% by mass, and even more preferably 70 to 80% by mass.
In the plastic fat composition according to the embodiment of the present invention, the trans fatty acid content in the constituent fatty acids of the total fat is preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably 1 It is less than mass%.

  The plastic fat composition according to the embodiment of the present invention may be either an emulsion (one obtained by emulsifying an oil phase and an aqueous phase) or a shortening (one consisting only of an oil phase), but is preferably an emulsion. When the plastic fat composition according to the embodiment of the present invention is an emulsion, any of a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion type emulsion may be used, but preferably water-in-oil. Type emulsion (margarine, fat spread). When the plastic fat composition according to the embodiment of the present invention is an emulsion, the content of the oil phase is preferably 48 to 98% by mass, more preferably 60 to 98% by mass, and still more preferably 75. It is -98 mass%. When the plastic fat composition according to the embodiment of the present invention is an emulsion, the content of the aqueous phase is preferably 2 to 52% by mass, more preferably 2 to 40% by mass, and still more preferably 2 -25% by mass.

  In the plastic fat composition according to the embodiment of the present invention, as components other than fats and oils, components usually blended in the plastic fat composition can be blended in a normal amount. Other ingredients include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin , Plant sterols, emulsifiers such as milk fat globule film, flavorings, colorants such as β-carotene, caramel, and red potato pigments, water, flavoring ingredients, thickening stabilizers, salting agents such as salt and potassium chloride, acetic acid Acidulants such as lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, tocopherols, tea extracts (catechin etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, Eggs and various egg products, skim milk powder, whole milk powder, whey protein, etc. Products, flavors, seasonings, flavor enhancers, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, seafood, etc. Ingredients and food additives.

  The manufacturing method of the plastic fat composition according to the embodiment of the present invention is not particularly limited, and can be manufactured by a method similar to a conventionally known plastic fat composition (margarine, shortening). Specifically, it can be produced by dissolving and mixing an oil phase containing fats and oils, mixing and emulsifying the aqueous phase if necessary, and then cooling and crystallization. The cooling and crystallization are preferably carried out by cooling plasticization. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. Cooling is preferably performed by rapid cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as an onrator, a botter, 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, after the oil phase is dissolved or mixed and emulsified, it is preferably sterilized. The sterilization method can be performed either in a batch manner in a tank or in a continuous manner using a plate heat exchanger or a scraping heat exchanger.

  The plastic fat composition according to the embodiment of the present invention has a size of 30 to 400 mm in length, 10 to 100 mm in width, and 3 to 65 mm in thickness, preferably 32 to 250 mm in length, 13 to 80 mm in width, and 5 in thickness. It is -35 mm, More preferably, it is 35-75 mm in length, 15-70 mm in width, and 5-20 mm in thickness. When the size of the plastic fat composition is in the above range, the workability of dough preparation by the kneading pie method is improved. Moreover, when the size of the plastic fat composition is in the above range, the layered food produced by the kneaded pie method has a light texture, a good melt and a high volume.

  The plastic fat composition according to the embodiment of the present invention is preferably a cube or a rectangular parallelepiped. In addition, even if it shape | molds to a cube or a rectangular parallelepiped, a plastic oil-fat composition may bend, dented, or scrape by the property, and a surface, a side surface, a bottom face, or a corner may change a little. Therefore, in this invention, even if what was shape | molded in the cube or the rectangular parallelepiped is deform | transformed to some extent, it shall be a cube or a rectangular parallelepiped.

  The method for molding the plastic fat composition according to the embodiment of the present invention into the above-described size and shape is not particularly limited. For example, the plastic fat composition is formed into a sheet and then cut with a cutter or the like. Thus, it can be formed into the above-described size and shape. The method for forming the plastic fat composition into a sheet can be performed in the same manner as the method for forming sheet margarine used in a conventionally known folded pie method into a sheet.

  The plastic fat composition according to the embodiment of the present invention can be stored either refrigerated or frozen, but is preferably stored refrigerated.

The plastic fat composition according to the embodiment of the present invention can be easily obtained in the above-described size and shape, preferably by using a cut-off plastic fat composition.
The cut plastic oil composition according to the embodiment of the present invention has a solid fat content of 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, and 16% or less at 30 ° C. It is an oil and fat composition, and the size of the plastic oil and fat composition is 150 to 400 mm in length, 150 to 400 mm in width, and 3 to 65 mm in thickness, and the cut of the plastic oil and fat composition is 10 in one or two directions. It is provided at intervals of 100 mm.

  The cut plastic oil / fat composition according to the embodiment of the present invention has a size of 150 to 400 mm in length, 150 to 400 mm in width, and 3 to 65 mm in thickness, preferably 170 to 300 mm in length, 170 to 300 mm in width, and thick. The thickness is 5 to 45 mm, more preferably 180 to 28 mm in length, 180 to 280 mm in width, and 5 to 20 mm in thickness. Moreover, the cut plastic oil-fat composition according to the embodiment of the present invention has cuts provided in one direction or two directions, and preferably in one direction. Moreover, in the plastic oil-fat composition with a cut according to the embodiment of the present invention, the direction of the cut is preferably the vertical direction or the horizontal direction. Moreover, as for the plastic oil-fat composition with a cut which concerns on embodiment of this invention, the space | interval of a cut is 10-100 mm, Preferably it is 13-80 mm, More preferably, it is 15-75 mm. Further, the cut plastic oil-fat composition according to the embodiment of the present invention preferably has a cut depth of 50 to 80% of the thickness, more preferably 55 to 75% of the thickness, and more preferably. Is 60 to 70% of the thickness. In addition, the cut plastic oil / fat composition according to the embodiment of the present invention is preferably a cube or a rectangular parallelepiped.

  Although the method for making the size, the cut line, and the like of the cut plastic oil composition according to the embodiment of the present invention as described above is not particularly limited, for example, after making the plastic oil composition into a sheet, a cutter, etc. By making a cut at, the above-mentioned size, cut and shape can be obtained. The method for forming the plastic fat composition into a sheet can be performed in the same manner as the method for forming sheet margarine used in a conventionally known folded pie method into a sheet.

  Other matters such as SFC of all fats and oils in the cut plastic oil composition according to the embodiment of the present invention, the combination of raw oils and fats, the blending amount thereof, and the production method are the plastic oils and fats according to the above-described embodiments of the present invention. Same as the composition.

  Since the cut plastic oil and fat composition according to the embodiment of the present invention is provided with a cut so that it can be easily formed into a desired size and shape, the cut plastic oil and fat composition according to the embodiment of the present invention. When is used, the plastic fat composition according to the embodiment of the present invention can be easily obtained.

The plastic fat composition according to the embodiment of the present invention is preferably used for a layered food produced by a kneaded pie method. When the plastic fat composition according to the embodiment of the present invention is used for a layered food produced by a kneading pie method, the workability of dough preparation by the kneading pie method is improved. Moreover, when the plastic fat composition is used for a layered food produced by the kneaded pie method, the layered food produced by the kneaded pie method has a light texture, a good melt in the mouth, and a volume.
In the present invention, the production of the layered food by the kneaded pie method requires the addition of water, salt, etc. to the dough obtained by adding a plastic oil composition such as margarine to wheat flour, and then mixing the dough. According to this, the layered food is produced by baking the dough that has been rolled and folded. In the kneaded pie method, the sheet is produced without wrapping a sheet-like plastic fat composition such as sheet margarine in the dough before baking.

The kneaded pie dough according to the embodiment of the present invention is obtained by using the plastic fat composition according to the embodiment of the present invention. In the kneaded pie dough according to the embodiment of the present invention, the amount of the plastic fat composition according to the embodiment of the present invention with respect to 100 parts by mass of flour is preferably 20 to 150 parts by mass, more preferably 30 to 120 parts. It is a mass part, More preferably, it is 40-100 mass parts. When the plastic fat composition according to the embodiment of the present invention is used for kneaded pie dough, the workability of dough preparation in the kneaded pie system is improved. In particular, kneaded pie dough using the plastic fat composition according to the embodiment of the present invention has mechanical resistance and can be easily formed by hand. In addition, when the plastic fat composition according to the embodiment of the present invention is used for kneaded pie dough, the layered food produced by the kneaded pie method has a light texture, a good melt in the mouth, and a volume.
In the present invention, the kneaded pie dough is a dough before baking of a layered food produced by a kneaded pie method using cereal flour, fat and oil components, sugar, milk powder, eggs, salt, water and the like as raw materials. In the present invention, the layered food is a food in which the baked dough such as pie swells in layers. Moreover, in this invention, cereal flour is what grind | pulverized cereal and was made into the powder form.

The oil and fat component used as the raw material of the kneaded pie dough according to the embodiment of the present invention uses other plastic oil and fat, oil and fat, emulsified oil and fat, etc. in addition to the plastic oil and fat composition according to the embodiment of the present invention. You can also.
The flour used as the raw material for the kneaded pie dough according to the embodiment of the present invention can be used without particular limitation as long as it is usually blended with baked confectionery. Specific examples of flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour and the like, preferably wheat flour.
In the kneaded pie dough according to the embodiment of the present invention, as other components, the components that are usually blended in the kneaded pie dough can be blended in a normal amount.

  The method for producing the kneaded pie dough according to the embodiment of the present invention is not particularly limited, and the kneaded pie dough can be manufactured by a conventionally known kneaded pie method. Specifically, it can be produced by adding water, salt, etc. to the dough obtained by adding and mixing the plastic fat composition according to the embodiment of the present invention to flour such as wheat flour. Moreover, the kneaded pie dough according to the embodiment of the present invention can be further rolled and folded. The kneaded pie dough according to the embodiment of the present invention is manufactured without wrapping a sheet-shaped plastic fat composition such as sheet margarine in the dough before baking. In addition, the plastic fat composition according to the embodiment of the present invention used for the kneaded pie dough according to the embodiment of the present invention can be used either refrigerated storage or frozen storage, preferably refrigerated storage. Use the same thing.

The layered food according to the embodiment of the present invention is obtained by baking the kneaded pie dough according to the embodiment of the present invention.
Specific examples of the layered food product according to the embodiment of the present invention include grated pie (pie bun, leaf pie, American pie, etc.) stick pie, quiche, tart, pizza, biscuit, scone and the like.

  The production method (baking method) of the layered food according to the embodiment of the present invention is not particularly limited, and can be produced by the same method as that of a conventionally known layered food.

  The layered food product according to the embodiment of the present invention is manufactured by the kneaded pie method, but has a light texture and is easily melted in the mouth and has a volume.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

〔Measuring method〕
The SFC, iodine value, melting point and fatty acid content of the fats and oils shown below were measured by the following methods.
The SFC of fats and oils was measured in accordance with 2.2.9-2003 solid fat content (NMR method) of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society.
The iodine value of fats and oils was measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard fat analysis method (edited by Japan Oil Chemists' Society)”.
The melting point of fats and oils was measured according to 2.2.4.2-1996 melting point (increased melting point) of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society.
The fatty acid content of the fat was measured according to AOCS Ce1f-96.

[Preparation of random transesterified oil A]
After mixing 10 kg of palm kernel olein (lauric acid content 41% by mass) and 10 kg of palm stearin (iodine value 32) and drying at 115-120 ° C. under reduced pressure, 20 g of sodium methoxide was added as a catalyst for 30 minutes. Random transesterification was carried out with stirring under reduced pressure. After completion of the transesterification reaction, washing with water and decolorization were performed, and then hydrogenation was performed using a nickel catalyst at 160 to 200 ° C. until the iodine value became 2 or less. After the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed to obtain random transesterified oil A.

[Preparation of fat and oil B1]
20 kg of palm olein (iodine number 56) was dried under reduced pressure at 115 to 120 ° C., 20 g of sodium methoxide was added, and the mixture was stirred for 30 minutes under reduced pressure to carry out a random transesterification reaction. After the transesterification reaction was completed, oil and fat B1 (iodine number 56) was obtained by washing with water, decoloring, and deodorizing.

[Raw oil]
Palm middle melting point (iodine value 45) was designated as fat B2.
Palm stearin (iodine value 32) was designated as oil B3.
Palm oil (iodine value 52) was designated as fat B4.
Fat and oil C was an extremely hardened oil of coconut oil (lauric acid content 46.5% by mass).
Rapeseed oil (having fluidity and transparency at 5 ° C.) was designated as fat D.

[Production of Plastic Oil Composition of Comparative Example 1]
Random transesterified oil A (4.08 parts by mass), fats and oils B1 (19.59 parts by weight), fats and oils B2 (45.715 parts by weight), fats and oils D (12.25 parts by weight), emulsifier (0.8 parts by weight) ), Flavor (0.165 parts by mass), and colorant (carotene) (0.001 parts by mass) were dissolved and mixed to prepare an oil phase. Next, water (16.0 parts by mass), salt (0.2 parts by mass), skim milk powder (0.5 parts by mass), flavor reinforcement (0.5 parts by mass), seasoning (0.2 parts by mass) ) Was mixed, and 82.601 parts by mass of the prepared oil phase and 17.4 parts by mass of the aqueous phase were mixed and pre-emulsified. The obtained preliminary emulsion was quenched and plasticized using an onlator to obtain a plastic fat composition (water-in-oil emulsion) of Comparative Example 1. Table 1 shows the content, SFC, melting point, and trans fatty acid content of each fat in the plastic fat composition of Comparative Example 1. In addition, the plastic fat composition of the comparative example 1 is not shape | molded by the specific magnitude | size and shape.

[Production of Plastic Oil Composition of Example 1]
By forming the plastic fat composition of Comparative Example 1 into a rectangular parallelepiped having a length of 220 mm, a width of 220 mm, and a thickness of 11 mm with a rolling mill, and then using a cutter to make a 7 mm depth cut at 44 mm intervals in the horizontal direction, A cut plastic oil composition was obtained. The obtained plastic oil-and-fat composition with cuts was cut into cuts and further divided into four equal parts to obtain a plastic oil-and-fat composition having a rectangular parallelepiped shape with a length of 55 mm, a width of 44 mm, and a thickness of 11 mm. An oil and fat composition was obtained. Table 1 shows the content, SFC, melting point, and trans fatty acid content of each fat in the total fat of the plastic fat composition of Example 1.

[Production of Plastic Oil Composition of Example 2]
Random transesterified oil A (8.17 parts by mass), oil B2 (21.41 parts by mass), oil B3 (7.2 parts by mass), oil B4 (16.3 parts by mass), oil C (12.3 parts by mass) Part), fats and oils D (16.35 parts by mass), emulsifier (0.9 parts by mass), perfume (0.25 parts by mass), and coloring agent (carotene) (0.001 parts by mass). A phase was prepared. Next, an aqueous phase is prepared by mixing water (12.52 parts by mass), salt (0.2 parts by mass), dairy products (4.2 parts by mass), and seasonings (0.2 parts by mass). The pre-emulsification was performed by mixing 82.881 parts by mass of the prepared oil phase and 17.12 parts by mass of the aqueous phase. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain a plastic fat composition (water-in-oil emulsion). After forming the obtained plastic fat composition into a rectangular parallelepiped having a length of 220 mm, a width of 220 mm, and a thickness of 11 mm with a rolling mill, using a cutter, a cut is made at a depth of 7 mm at intervals of 44 mm in the horizontal direction. A filled plastic fat composition was obtained. The obtained plastic oil-and-fat composition with cuts was cut into cuts and further divided into four equal parts to obtain a plastic oil-and-fat composition having a rectangular parallelepiped shape with a length of 55 mm, a width of 44 mm, and a thickness of 11 mm. An oil and fat composition was obtained. Table 1 shows the content, SFC, melting point, and trans fatty acid content of each fat in the total fat of the plastic fat composition of Example 2.

[Plastic oil composition of Comparative Example 2]
A commercially available chip-shaped margarine (length 30 to 40 mm, diameter 6 mm) was used as the plastic fat composition of Comparative Example 2. Table 1 shows the SFC, melting point, and trans fatty acid content in the total fat and oil of the plastic fat composition of Comparative Example 2.

[Plastic oil composition of Comparative Example 3]
A commercially available chip-shaped margarine (length 10 mm, diameter 6 mm) was used as the plastic fat composition of Comparative Example 3. Table 1 shows the SFC, melting point, and trans fatty acid content in the total fat and oil of the plastic fat composition of Comparative Example 3.

[Manufacture and evaluation of parcel pie]
Baked pie was produced according to the formulation shown in Table 2 and the following production process. The plastic fat compositions of Examples 1 and 2 and the plastic fat composition of Comparative Example 1 were refrigerated and the plastic fat compositions of Comparative Examples 2 and 3 were frozen. .
Process 1: A plastic fat composition, sieved wheat flour (weak flour, strong flour) and skimmed milk powder are combined and rubbed well in a beater. (Low speed 3 minutes)
Step 2: Add sucrose and salt.
Process 3: Add whole eggs and add dough. (Low speed 1 minute, Medium / low speed 30 seconds, Low speed 30 seconds)
Process 4: Wrap it in a wrap or plastic so that it won't dry, and let it rest in the refrigerator overnight.
Step 5: Divide the dough into 20 g and roll it up to wrap 15 g of straw (100 parts by weight of ordinary white candy, 10 parts by weight of orange peel, 0.2 parts by weight of orange sec).
Step 6: Hold flat (about 40 mm in diameter) and arrange them on the top board at equal intervals.
Step 7: Paint the egg for polishing with a brush (twice).
Step 8: Firing is performed under the following conditions.
Firing conditions
Firing temperature: Upper fire 200 ° C, Lower fire 180 ° C
Baking time: about 20 minutes The workability during preparation of the dough before baking, the volume of the baked pie, the texture when eating the baked pie, and melting in the mouth were evaluated according to the following evaluation criteria. The evaluation result was judged to be good when it was 3 points or 4 points. The results are shown in Table 2.

<Evaluation criteria for workability during dough preparation>
4 points: very good 3 points: good 2 points: bad 1 point: very bad

<Volume evaluation criteria>
4 points: very 3 points: 2 points: not very much 1 point: almost none

<Evaluation criteria for texture>
4 points: very light and crisp texture 3 points: light and crisp texture 2 points: fragile texture 1 point: crispy texture

<Evaluation criteria for melting in the mouth>
4 points: very good 3 points: good 2 points: bad 1 point: very bad

As can be seen from Table 2, the wrapping pie of the example had good workability during preparation of the dough, the texture was light and light, the mouth melted well, and the volume was high.
On the other hand, as can be seen from Table 2, the evaluation of the comparative wrapping pie was not good.

[Manufacture and evaluation of stick pie]
The dough was prepared by performing the same operation up to step 4 in the production process of the custard pie with the same composition as Example 4 of the capped pie in Table 2. Thereafter, the stick pie of Example 5 was manufactured by the following manufacturing process. The plastic fat composition used in Example 2 was refrigerated and stored.
Process 5: The dough is folded three times on a reverse sheeter and stretched to a final thickness of 5 mm.
Step 6: Cut to a width of about 10 mm (about 13 g) and sprinkle with granulated sugar.
Step 7: Firing under the following conditions.
Firing conditions
Firing temperature: 190 ° C for the top fire, 180 ° C for the bottom fire
Baking time: about 18 minutes Workability at the time of dough preparation before baking, volume of stick pie after baking, texture when eating stick pie after baking, mouth melting according to criteria similar to evaluation criteria for wrapping pie evaluated. As a result, the stick pie of Example 5 had all the evaluation items of 4 points, had good workability at the time of preparing the dough, had a light and light texture, melted well in the mouth, and had a volume.

Claims (5)

  It is a plastic fat composition having a solid fat content of 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, and 16% or less at 30 ° C, and the size of the plastic fat composition is 30 in length. A plastic fat composition having a thickness of ˜400 mm, a width of 10 to 100 mm and a thickness of 3 to 65 mm.   The plastic oil / fat composition according to claim 1, wherein the plastic oil / fat composition is for a layered food produced by a kneading pie method.   A kneaded pie dough comprising the plastic fat composition according to claim 1 or 2.   A layered food obtained by baking the kneaded pie dough according to claim 3.   The solid fat content of the whole fat is 30 to 55% at 10 ° C, 10 to 26% at 20 ° C, and 16% or less at 30 ° C, and the size of the plastic fat composition is not less than 16%. A plastic oil / fat composition with a cut, which is 150 to 400 mm long, 150 to 400 mm wide and 3 to 65 mm thick, and the cuts of the plastic fat composition are provided at intervals of 10 to 100 mm in one or two directions.