JP2018042478A - Plastic oil and fat composition for roll-in - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition for roll-in capable of achieving both good extensibility and good stiffness even when used amount is reduced.SOLUTION: There can be solved by a plastic oil and fat composition for roll-in containing following oil and fat I and oil and fat II of total 50 mass% or more, and further having oil and fat II/oil and fat I, which is a mass ratio of the oil and fat I and the oil and fat II of 0.1 to 5. Oil and fat I: random transesterification oil and fat containing 5 to 40 mass% of lauric acid residue in aliphatic acid residues constituting triglyceride. Oil and fat II: oil and fat having less than 5 mass% of lauric acid residue in the aliphatic acid residues constituting triglyceride, containing 50 mass% or more of a saturated aliphatic acid residue having 16 or more carbon atoms, and further satisfying following (a). (a) a ratio of total of PPP and StStSt in tri saturated triglyceride (SSS) constituted by the saturated aliphatic acid residue having 16 or more carbon atoms (PPP+StStSt)/SSS of 0.3 to 0.5 (mass ratio).SELECTED DRAWING: None

Description

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

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

In order to obtain a good layered bakery product, physical properties specific to roll-in plastic fats and oils that are completely different from kneaded fats and oils are required. That is, the roll-in plastic oil / fat needs an appropriate hardness (good stiffness) so that the roll-in plastic oil / fat can be formed into a uniform layer without being kneaded into the dough. In addition, the roll-in plastic oil / fat has an appropriate softness (good) so that there is no difference in extensibility between the base fabric and the plastic oil / fat for roll-in, which are greatly different in composition in the process of folding and rolling. Extensibility) is required.
In particular, when mass-producing layered bakery products, it is difficult to make detailed corrections according to the dough state. Therefore, under a wide range of conditions, for roll-in that can satisfy both contradictory properties of elasticity and extensibility. There is a need for plastic oils and fats.

  In recent years, with the trend toward health, it has been demanded to maintain a clean layer structure and texture while reducing the amount of plastic oil for roll-in used in layered bakery products. However, when the amount of plastic oil for roll-in is reduced, the layer structure is divided by the kneading of the plastic oil for roll-in into the dough, and the difference in extensibility is more significant. Will be difficult.

In general, it is known that the amount of crystals in the roll-in plastic oil composition is related to the extensibility and stiffness of the roll-in plastic oil composition and greatly affects the physical properties during production.
If the amount of crystals in the roll-in plastic oil composition is small, the oil-in-oil composition is weak, and the roll-in plastic oil composition is transferred into the dough. Also, if the amount of crystals is too large, the extensibility of the roll-in plastic fat composition will be inferior, and the roll-in plastic fat composition will break in the dough during dough rolling, resulting in insufficient layer formation. Good crispness and crispness cannot be obtained, and quality may vary.

  In order to adjust the amount of crystals of the plastic oil composition for roll-in, the ratio of saturated fatty acid residues having 14 or less carbon atoms to the total fatty acid residues constituting all triglycerides or saturation having 20 or more carbon atoms in the transesterified oil or fat. Patent Documents 1 to 3 can be cited as techniques focusing on the proportion of fatty acid residues.

Patent Document 1 describes an oil and fat composition comprising a random transesterified oil and fat of an oil and fat composition containing 2 to 50% saturated fatty acid having 14 or less carbon atoms and 1 to 50% saturated fatty acid having 20 or more carbon atoms. . Patent Document 2 discloses a blended oil of 5 to 15% by weight of a liquid oil, behenic acid or an ester thereof or an oil and fat containing them, a palm oil-derived oil and a lauric oil, and a 1,3-position specific lipase. A process for producing hard stock is described which is characterized by selective transesterification by action.
Furthermore, in Patent Document 3, the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, 30 to 65% by weight of saturated fatty acids having 14 or more carbon atoms, and 2% by weight or less of saturated fatty acids having 20 or more carbon atoms. An oil / fat composition obtained by random transesterification of the oil / fat mixture and hydrogenation is described.

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

In the patent document 4, the applicant has 9 to 15% by mass of the lauric acid residue and 31 to 31% of the palmitic acid residue in the total fatty acid residues constituting the total triglyceride in the oil and fat composition. The oil-and-fat blend having 37% by mass, the proportion of behenic acid residues being 2.5 to 5.5% by mass, and the proportion of saturated fatty acid residues being 53 to 67% by mass was randomly transesterified. It discloses about transesterified fats and oils.
However, even in the method of Patent Document 4, when the usage amount of the roll-in plastic oil composition is reduced, a problem remains.

JP-A-9-165595 JP-A-9-241673 JP 2002-121585 A JP 2012-105583 A

  Accordingly, an object of the present invention is to provide a roll-in plastic fat composition capable of achieving both good extensibility and good stiffness even when the amount used is reduced.

As a result of various investigations to obtain a plastic oil and fat composition for roll-in that has compatible properties of good extensibility and good stiffness, the present inventors can solve the above problems by using a specific oil and fat together. I found out.
This invention is made | formed based on the said knowledge, The following fats and oils I and fats and oils II are contained in total 50 mass% or more, and also the fats and oils II / fat and fat I which are the mass ratio of fats and oils I and fats and oils II is 0.1. The plastic oil-fat composition for roll-ins which is -5 is provided.
Fats and oils I: Random transesterified fats and oils containing 5 to 40% by mass of lauric acid residues among fatty acid residues constituting triglycerides.
Fat and oil II: Of fatty acid residues constituting triglyceride, lauric acid residue is less than 5% by mass, saturated fatty acid residue having 16 or more carbon atoms is contained in an amount of 50% by mass or more, and the following (a) is satisfied Oils and fats.
(A) The ratio (PPP + StStSt) / SSS of 0.3 to 0.5 (mass ratio) of the total of PPP and StStSt in the trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms.
(Where
PPP represents a triglyceride having three P as fatty acid residues constituting the triglyceride,
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride,
St represents stearic acid, and P represents palmitic acid. )

  According to this invention, even if it is a case where the usage-amount is reduced, the plastic oil-fat composition for roll-ins which can make the compatible property of favorable extensibility and favorable stiffness compatible can be obtained.

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

About Fats and Oils I The fats and oils I which are essential components of the plastic oil and fat composition for roll-in of the present invention are random transesterified fats and oils containing 5 to 40% by mass of lauric acid residues among fatty acid residues constituting triglycerides. .
Since the fat I is excellent in crystallinity, a plastic oil composition for roll-in excellent in extensibility can be obtained by containing a certain amount, and it can be used in combination with the fat II described below under specific conditions. Thus, the balance of elasticity and extensibility, which is the effect of the present invention, can be achieved.
Of the fatty acid residues constituting the triglycerides of the fat I, the lauric acid residue is preferably 7 to 35% by mass, more preferably 9 to 25% by mass.
When the lauric acid residue is less than 5% by mass or exceeds 40% by mass, a synergistic effect with the oil II described later cannot be obtained.

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

Moreover, it is preferable to contain 20-60 mass% of C16 or more saturated fatty acid residues among the fatty acid residues which comprise the triglyceride of the fats and oils I, and it is more preferable to contain 25-55 mass%, 30 -50 mass% is more preferable.
By containing a saturated fatty acid residue having 16 or more carbon atoms in the above range in addition to the conditions for the lauric acid residue, a plastic oil composition for roll-in having better extensibility can be obtained.

  The fat I can be suitably obtained by, for example, random transesterification of the fat blend. The oil / fat blend preferably contains an oil / fat containing a large amount of lauric acid residues as fatty acid residues constituting triglycerides. In addition to the oil and fat, it is also preferable to include an oil and fat containing a saturated fatty acid residue having 20 or more carbon atoms as the fatty acid residue constituting the triglyceride.

  Examples of the fats and oils containing a large amount of the lauric acid residue include palm kernel oil, coconut oil, Babas oil, milk fat, and the like. In the present invention, the oils and fats particularly constitute triglycerides called lauric oils and fats. It is preferable to use fats and oils whose lauric acid residue content exceeds 40% by mass as the fatty acid residue. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, and fats and oils that have been cured, fractionated, and transesterified. The fats and oils containing the lauric acid residue can be used alone or in combination of two or more. In the fats and oils containing a large amount of the lauric acid residues, the ratio of the lauric acid residues in the triglyceride of the oil and fat composition I is 5 to 40% by mass, preferably 7 to 35% by mass, and more preferably 9 to 25% by mass. It mix | blends so that it may become.

  Moreover, as said fats and oils containing a C20 or more saturated fatty acid residue, Hyelin rapeseed oil, fish oil, monkey fat, 1 type or 2 types selected from hydrogenation, fractionation, and transesterification to these fats and oils Examples thereof include processed oils and fats subjected to the above treatment. The fat or oil containing a saturated fatty acid residue having 20 or more carbon atoms is 1 to 10% by mass, preferably 1.5 to 8% by mass, preferably 1.5 to 8% by mass, in the fat or oil I. Preferably it mix | blends so that it may become 2-5 mass%. Here, when the ratio of the saturated fatty acid residue having 20 or more carbon atoms in the triglyceride of the fat I is deviated from 1 to 10% by mass, the effect of the present invention may not be obtained.

  Other fats and oils may be added to the fat and oil composition I as long as the proportion of the lauric acid residue in the fat and oil I finally obtained is in the above range. Other oils and fats include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, Examples include vegetable oils and animal fats and oils such as whale oil and butter oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. 1 type (s) or 2 or more types can be used.

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

  Content of the said fats and oils I in the plastic oil-fat composition for roll-ins of this invention is an oil content basis, Preferably it is 10-70 mass%, More preferably, it is 15-65 mass%, More preferably, it is 20-60 mass%. is there.

Regarding the fat II, the plastic fat composition for roll-in of the present invention is a fatty acid residue constituting a triglyceride having a lauric acid residue of less than 5% by mass and a saturated fatty acid residue having 16 or more carbon atoms of 50% by mass or more. It is necessary to contain the fat II which contains and satisfy | fills following (a).
(A) The ratio (PPP + StStSt) / SSS of 0.3 to 0.5 (mass ratio) of the total of PPP and StStSt in the trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms.
(Where
PPP represents a triglyceride having three P as fatty acid residues constituting the triglyceride,
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride,
St represents stearic acid, and P represents palmitic acid. )
In the fat II, if the lauric acid residue is 5% by mass or more or the saturated fatty acid residue is less than 50% by mass, a synergistic effect when used in combination with the above-described fat I cannot be expected.
By containing a certain amount of fat II, it becomes easy to obtain a plastic oil composition for roll-in with stable crystals and good stiffness, and the effects of the present invention can be achieved over a wide range by using the fat I in combination under specific conditions. The balance between elasticity and extensibility is achieved.

The (PPP + StStSt) / SSS is preferably 0.3 to 0.45, more preferably 0.3 to 0.4. When (PPP + StStSt) / SSS is out of the range of 0.3 to 0.5, a synergistic effect when used in combination with the oil I cannot be obtained.
The reason for the synergistic effect is considered as follows. Since PPP and StStSt are rapidly induced into β-type crystals, they tend to be firm and inferior in extensibility while being good. On the other hand, PPSt and PSStSt are induced into β-prime type crystals, so that the extensibility is good but the stiffness tends to be insufficient. In order to obtain a synergistic effect with the above fat I, it is considered that a delicate balance is required for the conflicting components contained in the fat II.

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

  Moreover, in this invention, 10-40 mass% is preferable and, as for SSS contained in the said fats and oils II, it is more preferable that it is 15-35 mass%. If the SSS is less than 10% by mass or more than 40% by mass, the combined use effect with the fat / oil I may not be sufficiently obtained, which is not preferable.

The fats and oils II include, for example, fats and oils containing a large amount of PPP, fats and oils containing a large amount of StStSt, oils and fats containing a large amount of both PPP and StStSt, and the fats and oils are blended so as to satisfy the above requirements. Can be obtained. The resulting oil / fat blend (hereinafter sometimes referred to as “fat / fat blend II”) may be used as the fat / fat II, but is preferably a random transesterified fat / fat obtained by random transesterification of the fat / fat blend II. .
The oil and fat composition II preferably contains 20 to 60% by mass of palm extremely hardened oil, more preferably 25 to 55% by mass, and even more preferably 30 to 50% by mass.
In the case of random transesterification of the oil / fat blend II, the transesterification reaction may be a chemical catalyst method or an enzyme method, and can be performed according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methylate is used.
Examples of the enzyme include lipases derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

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

  In the plastic fat composition for roll-in of the present invention, it is necessary to contain the above fat I and fat II in a total of 50% by mass, preferably 55% by mass or more, more preferably 60% by mass or more, and still more preferably. 70% by mass or more, most preferably 75% by mass or more.

In the plastic fat composition for roll-in of the present invention, the ratio of fat II to fat I (fat II / fat I) is 0.1-5, preferably 0.2-3. 0.25 to 1.5 is more preferable.
If the ratio of fat II to fat I (fat II / fat I) is greater than 5, the extensibility of the roll-in plastic fat composition becomes insufficient, especially when the amount of roll-in plastic fat composition used is small. In addition, the folding into the base fabric becomes insufficient. Moreover, when the ratio of the fats and oils II with respect to the fats and oils I (fat and fats II / fat and fats I) is smaller than 0.1, the roll-in plastic fat and oil composition becomes poor, and the roll-in plastic fat and oil composition is It becomes easy to be kneaded into the base fabric.
Thus, the plastic fat composition for roll-in of the present invention is formed by using fats I and II having completely different properties and coexisting at a specific ratio.

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

  It is preferable that all the constituent fatty acid residues of the fats and oils contained in the plastic oil and fat composition for roll-in of the present invention contain substantially no trans fatty acid residues. The term “substantially free of trans fatty acid residues” as used herein preferably means that the content of trans fatty acid residues is the total constituent fatty acid residues of the fats and oils contained in the roll-in plastic fat and oil composition of the present invention. It means less than 10% by weight, more preferably less than 5% by weight, most preferably less than 2% by weight.

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

  The oil content in the plastic oil composition for roll-in of the present invention, including the oil I and oil II, and other edible oils, is preferably 40 to 99 mass%, more preferably 50 to 90 mass%, most preferably 60. It is -85 mass%. In addition, when an oil component is contained in the other component mentioned later, it shall be included as said oil content.

  The plastic fat composition for roll-in of the present invention can contain other components in addition to the above-described fat I and fat II and other edible fats and oils, if necessary, as long as the effects of the present invention are not hindered. Other ingredients include water, emulsifiers, dairy products, sugars and sweeteners, guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC , Thickeners such as methylcellulose, agar, glucomannan, gelatin, starches, salting agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase , Enzymes such as ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, colorants such as β-carotene, caramel, red potato pigment, acetic acid, lactic acid, gluconic acid Acidulants, eggs, seasonings, amino acids, pH adjusters, raw alcohol, shochu, whiskey, vodka, brandy and other spirits, wine, sake, brews such as beer, various liqueurs, food preservatives, improved shelf life Agent, fruit, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meat, seafood, etc., antioxidants such as tocopherol, tea extract, etc. A fragrance | flavor etc. can be mentioned.

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

  In addition, when the plastic fat composition for roll-in of the present invention contains water, the emulsion type may be a water-in-oil type or an oil-in-water type, and moreover, a multiple emulsion type such as double emulsion. However, it is preferably a water-in-oil type. In addition, the water-in-oil type in the present invention includes an oil-in-water type and an oil-in-oil type.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Synthetic emulsifiers such as esters, sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride such as soybean lecithin, egg yolk Lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols Natural emulsifying ingredients such as milk fat globule membrane and the like. In said plastic oil-fat composition, 1 type (s) or 2 or more types chosen from these can be used.
In the plastic oil composition for roll-in of the present invention, the content of the emulsifier is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.

The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, process cheese, ice cream, concentrated milk , Skim concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, lactose whey , Delactose whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Casein calcium, casein sodium, casein potassium, casein magnesium, whey protein Nsetoreto, total milk protein and whey mineral, and the like. In the present invention, one or more selected from these dairy products can be used.
In the plastic fat composition for roll-in of the present invention, the content of the dairy product is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less in terms of solid matter.

Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, soybean Examples include oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.
Examples of the above sweeteners include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and rahan fruit. In the present invention, one or more selected from these can be used.
In the plastic fat composition for roll-in of the present invention, the total content of the saccharides and the sweetener is preferably 25% by mass or less, more preferably 5% by mass or less in terms of solid matter. .

In the plastic fat composition for roll-in of the present invention, the SFC (solid fat content) of the blended oil used in the oil phase is preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 10 ° C. 20 to 50% at 20 ° C. and 15 to 35%. When SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it is too soft as a roll-in plastic fat composition, and a good layered bakery product is difficult to obtain. On the other hand, if the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., the extensibility tends to deteriorate, and the plastic oil / fat composition for roll-in becomes difficult to obtain plasticity.
The above SFC is measured as follows. That is, the blended oil is kept at 60 ° C. for 30 minutes, the fats and oils are completely melted, and kept at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

Next, the preferable manufacturing method of the plastic oil-fat composition for roll-ins of this invention is demonstrated below.
The production method of the plastic oil composition for roll-in of the present invention is not particularly limited. For example, the oil I and oil II dissolved by heating and, if necessary, other oils and other components are added and dispersed. Then, after cooling and plasticizing, it can obtain by shape | molding in a sheet form.

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

  Then, it is desirable to sterilize next. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

Next, cooling and plasticization, preferably rapid cooling plasticization is performed. This rapid plasticization is achieved by using a continuous continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, chemator, etc., a plate heat exchanger, etc. This can be done using a combination of compressors. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.
During the rapid plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
In the production process of the plastic oil composition for roll-in described above, nitrogen, air or the like may or may not be included.

Subsequently, the oily composition having plasticity is formed into a sheet shape.
The method of forming into a sheet shape is not particularly limited, and examples thereof include a method of extruding and cutting using a forming nozzle after cooling plasticization. Moreover, the oil-and-fat composition which has the said plasticity at the time of cooling plasticization can once be shape | molded in a block shape, and this can be obtained by the rolling method with a rolling pin or a roller, or the method of extruding in a sheet form with a butter pump etc.
In addition, the thickness in particular at the time of shape | molding in a sheet form is not restrict | limited, Generally it is 1-50 mm, Preferably it is 5-20 mm.
Moreover, when cut-molding, the preferable size is: Vertical 50-1000 mm, Horizontal: 50-1000 mm, Thickness: 1-50 mm.

  The plastic fat composition for roll-in of the present invention is suitably used for bakery doughs such as Danish pastries, croissants and pies for roll-in. In this case, the layered bakery product of the present invention having a layered structure can be produced by baking the bakery dough obtained by rolling in the roll-in plastic fat composition of the present invention. Specifically, when producing a layered bakery product, the plastic oil-fat composition for roll-in of the present invention is applied between adjacent doughs in an overlapping bakery dough.

Next, the layered bakery product of the present invention will be described.
The layered bakery product of the present invention is obtained using the above-described plastic oil composition for roll-in of the present invention. The usage-amount of the said roll-in plastic oil-fat composition in the layered bakery product of this invention is not specifically limited, It can select suitably. In particular, since the roll-in plastic fat composition of the present invention is more excellent in elasticity and extensibility compared with the conventional one, a good layered bakery product can be obtained even when the amount used is small. It is 20-40 mass parts with powder.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

<Preparation of fat I>
Transesterified fat and oil a
Bleaching (white clay) is carried out after a random transesterification reaction of an oil / fat mixture a ′ comprising 70% by mass of palm oil, 24% by mass of palm kernel oil and 6% by mass of Hyelsin rapeseed extremely hardened oil using sodium methylate as a catalyst. 3%, 85 ° C., under reduced pressure of 0.93 kPa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, under reduced pressure of 0.4 kPa or less), and transesterified fat / a (lauric acid residue: 12.2% by mass, saturated fatty acid residue having 20 or more carbon atoms: 3.6% by mass, saturated fatty acid residue having 16 or more carbon atoms: 42% by mass).

Transesterified oil and fat b
After adding a sodium methylate as a catalyst to an oil / fat blend b ′ obtained by mixing 55 parts by mass of palm extremely hardened oil having an iodine value of 1 and 45 parts by mass of palm kernel oil, a random transesterification reaction was performed, followed by decolorization (white clay) 3%, 85 ° C., under reduced pressure of 0.93 kPa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, under reduced pressure of 0.4 kPa or less), and transesterified fat / oil b (lauric acid residue: 22.7 mass%, saturated fatty acid residue having 20 or more carbon atoms: 0.2 mass%, saturated fatty acid residue having 16 or more carbon atoms: 63 mass%).

<Preparation of fat II>
Transesterified oil and fat c
Random transesterification reaction using an oil / fat blend obtained by mixing and dissolving 65 parts by mass of palm oil having an iodine value of 52 and 35 parts by mass of palm extremely hardened oil having an iodine value of 0.8 at 70 ° C. using sodium methylate as a catalyst. After performing bleaching (white clay 3%, 85 ° C., under reduced pressure of 0.93 kPa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 0.4 kPa or less), transesterification An oil c was obtained.

Transesterified oil and fat d
40 parts by mass of palm stearin having an iodine value of 36, 39 parts by mass of palm oil having an iodine value of 52, and 21 parts by mass of palm extremely hardened oil having an iodine value of 0.8, which are high melting points obtained by dry fractionation of palm oil, are 70 ° C. The oil-and-fat blend obtained by mixing and dissolving in the above was subjected to a random transesterification reaction using sodium methylate as a catalyst, followed by bleaching (3% white clay, 85 ° C., reduced pressure of 0.93 kPa or less), deodorization (250 At 60 ° C. for 60 minutes under a reduced pressure of 5% and 0.4 kPa or less), to obtain a transesterified oil and fat d.

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

Transesterified oil and fat f
Random ester using oil methyl compound obtained by mixing and dissolving 65 mass parts of palm oil having iodine value of 52 and 35 mass parts of soybean oil having an iodine value of 0.8 at 70 ° C. using sodium methylate as a catalyst. After carrying out the exchange reaction, bleaching (white clay 3%, 85 ° C., under reduced pressure of 0.93 kPa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 0.4 kPa or less), Transesterified oil and fat f was obtained.

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

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

<Production of Roll-in Plastic Oil Composition>
Heated and mixed at 70 ° C. with the fats and oils shown in [Table 2] to obtain a mixed oil.
Next, 82 parts by mass of the obtained mixed oil was mixed and dissolved in an oil phase in which 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin were mixed and dissolved as an emulsifier, 16 parts by mass of water and 1 part by mass of sodium chloride. The water phase is made into a water-in-oil emulsion by a conventional method, subjected to a rapid cooling plasticization step (cooling rate -20 ° C / min or more), and then formed into a sheet of 420 mm in length, 285 mm in width, and 9 mm in thickness. And the plastic oil-fat composition A-G for roll-ins of this invention and the plastic oil-fat composition H-K for roll-ins which are comparative examples were obtained. The content of trans fatty acid residues in the constituent fatty acid residues of the fats and oils contained in the plastic oil and fat compositions A to G for roll-in is less than 2% by mass, and the plastic oil and fat compositions A to G for roll-in are substantially trans. It did not contain a fatty acid residue.

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

The workability at the time of roll-in (extensibility of fats and oils) was evaluated according to the following criteria, and the results are shown in [Table 3].
<Workability evaluation (koshi)>
A: The plastic oil composition for roll-in is folded without being kneaded into the base fabric, and is very good. B: The plastic fat composition for roll-in is folded with almost no kneading into the base fabric, and is good. : Roll-in plastic oil composition is partly kneaded into the base fabric, somewhat poor ×: Roll-in plastic oil composition is kneaded into the base fabric, poor

<Evaluation of workability (extensibility)>
A: The base fabric and the plastic oil / fat composition are uniformly stretched and very good.
○: Good, although there is a slight difference in the extension of the base fabric and the plastic fat composition.
(Triangle | delta): A partial difference is looked at by extension of base cloth and a plastic fat composition, and it is somewhat poor.
X: A clear difference is seen in the extension of the base fabric and the plastic fat composition, which is poor.

In addition, the inner phase of the Danish pastry after one day after baking was evaluated according to the following criteria, and the results are shown in [Table 3].
<Internal phase evaluation>
(Double-circle): It is a thin layer of a thin film, and is a uniform internal phase.
○: A clean layered and uniform internal phase.
(Triangle | delta): It is an internal phase in which a somewhat heterogeneous part is seen.
X: There are a layered portion and a pan portion, and it is a non-uniform inner phase.

Claims (4)

A plastic fat composition for roll-in containing the following fats and oils I and fats and fats II in a total of 50% by mass or more, and further having a fat / fat I / fat I ratio of 0.1-5.
Fats and oils I: Random transesterified fats and oils containing 5 to 40% by mass of lauric acid residues among fatty acid residues constituting triglycerides.
Fat and oil II: Of fatty acid residues constituting triglyceride, lauric acid residue is less than 5% by mass, saturated fatty acid residue having 16 or more carbon atoms is contained in an amount of 50% by mass or more, and the following (a) is satisfied Oils and fats.
(A) The ratio (PPP + StStSt) / SSS of 0.3 to 0.5 (mass ratio) of the total of PPP and StStSt in the trisaturated triglyceride (SSS) composed of saturated fatty acid residues having 16 or more carbon atoms.
(Where
PPP represents a triglyceride having three P as fatty acid residues constituting the triglyceride,
StStSt represents a triglyceride having three St as fatty acid residues constituting the triglyceride,
St represents stearic acid, and P represents palmitic acid. ) The plastic fat composition for roll-in according to claim 1, wherein the fat II further satisfies the following (b).
(B) PPP / StStSt = 5-15 (mass ratio)   The plastic fat composition for roll-in according to claim 1 or 2, wherein the constituent fatty acid residue of the fat contained in the plastic oil-fat composition for roll-in contains substantially no trans acid residue. The layered bakery food using the plastic fat composition for roll-ins according to any one of claims 1 to 3.