JP2020080862A - Oil and fat composition for folding - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for folding, which has the following effects 1) to 3).
1) Good extensibility at low temperature.
2) A layered flour-expanded food having a good texture and mouthfeel can be obtained.
3) A voluminous layered flour meal food is obtained.
SOLUTION: Oil/fat A (oil/fat satisfying the conditions (A1) to (A8)) is 5 to 70% by mass, oil/fat B (oil/fat satisfying the conditions (B1) to (B8)) is 1 to 35% by mass, and water is An oil and fat composition for folding, containing 1 to 20% by mass.
[Selection diagram] None

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition for folding and a layered grain flour puffed food.

The layered flour-expanded foods such as croissants and Danish are characterized in that the dough is layered and has a crispy texture. Layered flour puffed food is a very popular product among bakery foods.

Layered flour puffed food, flour, water, after preparing a dough kneaded raw materials such as salt, wrap the fats and oils for folding in this dough, rolling and folding repeatedly to make a layered dough, by baking this dough Manufactured. Therefore, the quality of the layered flour-expanded food largely changes depending on the folding fat and oil used. Patent Documents 1 to 5, for example, have been proposed as folding fats and oils used for the production of layered grain flour puffed foods.

As described above, the folding fat or oil used for producing the layered flour-expanded food is wrapped in the dough, and rolling and folding are repeated. Therefore, it is necessary that the folding fat and oil has good extensibility. Furthermore, for the production of layered flour-expanded food dough, the dough is wrapped in a fat and oil for folding, and after it is left at a low temperature of 0°C for 4 hours to half a day (after retarding), the dough is rolled and folded again. May occur. Therefore, it is also necessary for the fats and oils for folding to have good extensibility at low temperatures.

The texture and mouthfeel of bakery foods are greatly affected by the fats and oils used. The fats and oils for folding used for producing a layered flour-expanded food permeate into the dough during baking. Therefore, the texture and mouthfeel of the layered flour-expanded food are greatly affected by the folding fat and oil used. Therefore, it is necessary for the fats and oils for folding used for the layered flour-expanded food to obtain the layered flour-expanded food having a good texture and dry mouth.

In the layered flour-expanded food, the folding fat and oil is folded into the dough, and the dough and the folding fat and oil form layers alternately. As a result, the dough swells in layers after baking, and the layered flour-expanded food has a volume. However, depending on the folding fat and oil used, the folding fat and oil may be kneaded into the dough between the time when the dough is folded into the dough and the baking. When the fats and oils for folding are kneaded into the dough before baking, the bulge of the dough after baking is reduced. As a result, the layered flour-expanded food obtained has no volume. Therefore, the folding fats and oils used for the layered flour-expanded food need to be kneaded into the dough from being folded into the dough to being baked, and it is necessary to obtain a layered flour-expanded food with a large volume. It

From the above background, development of the fats and oils for folding which has the effect of the following 1)-3) was calculated|required.
1) Good extensibility at low temperature.
2) A layered flour-expanded food having a good texture and mouthfeel can be obtained.
3) A voluminous layered flour meal food is obtained.

JP, 2005-12829, A JP, 2010-233547, A International Publication No. 08/029672 JP, 2007-60912, A JP, 2006-25671, A

An object of the present invention is to provide an oil and fat composition for folding, which has the following effects 1) to 3).
1) Good extensibility at low temperature.
2) A layered flour-expanded food having a good texture and mouthfeel can be obtained.
3) A voluminous layered flour meal food is obtained.

The present inventors have conducted earnest research to solve the above problems. As a result, it was found that the problem can be solved by containing a specific amount of a specific fat and oil and a specific amount of water in the fat and oil contained in the folding fat and oil composition. As a result, the present invention has been completed. Specifically, the present invention provides the following.

(1) An oil and fat composition for folding, containing 5 to 70 mass% of the following oil and fat A, 1 to 35 mass% of the following oil and fat B, and 1 to 20 mass% of water.
Fats and oils A: fats and oils which satisfy the following conditions (A1) to (A8).
(A1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) 20-45 mass% of palmitic acid is contained as a constituent fatty acid.
(A3) Containing 3 to 25% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acid as a constituent fatty acid.
(A5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) 40-65 mass% of C42-48TAG is contained.
(A8) The iodine value is 12 to 35.
Fats and oils B: fats and oils that satisfy the following conditions (B1) to (B8).
(B1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) 28-55 mass% of stearic acid is contained as a constituent fatty acid.
(B4) Containing less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The content of palmitic acid relative to the content of stearic acid of the constituent fatty acids is 0.3 to 3.0.
(B7) 40 to 65 mass% of C42 to 48 TAG is contained.
(B8) The iodine value is less than 5.
(2) A layered flour-expanded food material in which the fat-and-oil composition for folding according to (1) is folded.
(3) A layered grain puffed food obtained by firing the dough for layered grain puffed food according to (2).
(4) The layered puffed food according to (3), wherein the layered puffed food is croissant or Danish.

According to the present invention, it is possible to provide an oil and fat composition for folding, which has the following effects 1) to 3).
1) Good extensibility at low temperature.
2) A layered flour-expanded food having a good texture and mouthfeel can be obtained.
3) A voluminous layered flour meal food is obtained.

The oil/fat composition for folding according to the embodiment of the present invention contains 5 to 70% by mass of the following oil/fat A, 1 to 35% by mass of the following oil/fat B, and 1 to 20% by mass of water.
Fats and oils A: fats and oils which satisfy the following conditions (A1) to (A8).
(A1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) 20-45 mass% of palmitic acid is contained as a constituent fatty acid.
(A3) Containing 3 to 25% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acid as a constituent fatty acid.
(A5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) 40-65 mass% of C42-48TAG is contained.
(A8) The iodine value is 12 to 35.
Fats and oils B: fats and oils that satisfy the following conditions (B1) to (B8).
(B1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) 28-55 mass% of stearic acid is contained as a constituent fatty acid.
(B4) Containing less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The content of palmitic acid relative to the content of stearic acid of the constituent fatty acids is 0.30 to 3.00.
(B7) 40 to 65 mass% of C42 to 48 TAG is contained.
(B8) The iodine value is less than 5.

In the present invention, the oil/fat composition for folding is an oil/fat composition that is folded into the dough before baking in the production of the layered flour-expanded food. The oil/fat composition for folding may be called an oil/fat composition for roll-in or sheet margarine. Moreover, the oil-and-fat composition for folding according to the embodiment of the present invention is a water-in-oil emulsion.
In the present invention, the layered flour-expanded food product is a bakery food product produced by baking a layered dough in which a plurality of folding fats and oils are folded into a dough containing flour such as wheat flour as a main component. Specific examples of the layered flour puffed foods are croissants, danishes, pies and the like.
In addition, the fats and oils contained in the above-mentioned fat and oil composition for folding is all fats and oils which are all the fats and oils contained (for example, the fats and oils composition for folding contains fats a, fats b and fats c). In this case, the fat and oil contained in the fat and oil composition for folding is a mixed oil of fat and oil a, fat b, and fat c). Therefore, the fats and oils contained in the fat and oil composition for folding include fats and oils (milk fats and the like) contained in oil-containing raw materials (butter, whole milk powder, etc.) such as dairy products, in addition to the fats and oils to be blended.

The fat and oil composition for folding according to the embodiment of the present invention contains the fat and oil A in an amount of 5 to 70% by mass, preferably 10 to 60% by mass, more preferably 20 to 55% by mass, and most preferably. Contains 30 to 50 mass %.

The fat A used in the production of the folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (A1) to (A8).

The fat/oil A used for producing the fat/oil composition for folding according to the embodiment of the present invention contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, and preferably 20 to 40. Mass%, and more preferably 25 to 35 mass% (condition (A1)).

Oil A used for producing the oil composition for folding according to the embodiment of the present invention contains palmitic acid as a constituent fatty acid in an amount of 20 to 45% by mass, preferably 23 to 43% by mass, and more preferably 25-40 mass% is contained (condition (A2)).

Oil A used for producing the oil composition for folding according to the embodiment of the present invention contains 3 to 25% by mass of stearic acid as a constituent fatty acid, preferably 5 to 22% by mass, more preferably 6 to 20 mass% is contained (condition (A3)).

The fat A used for producing the folding fat composition according to the embodiment of the present invention contains 10 to 35% by mass of an unsaturated fatty acid as a constituent fatty acid, preferably 12 to 30% by mass, and more preferably Is contained in an amount of 15 to 25% by mass (condition (A4)). In the present invention, the unsaturated fatty acid has 16 to 24 carbon atoms.

Oil A used for producing the oil composition for folding according to the embodiment of the present invention contains less than 2% by mass of a fatty acid having 20 or more carbon atoms as a constituent fatty acid, preferably 0 to 1.5% by mass. However, it is more preferably contained in an amount of 0 to 1% by mass (condition (A5)). In the present invention, the fatty acid having 20 or more carbon atoms has 20 to 24 carbon atoms.

The fat/oil A used for producing the fat/oil composition for folding according to the embodiment of the present invention has a palmitic acid content (palmitic acid/stearic acid) of 1.5 to 5.0 relative to the stearic acid content of the constituent fatty acids. And preferably 1.7 to 4.0, and more preferably 1.8 to 3.5 (condition (A6)).

Oil A used for manufacturing the oil composition for folding according to the embodiment of the present invention contains 40 to 65 mass% of C42 to 48TAG, preferably 45 to 62 mass%, and more preferably 47 to. 60 mass% is contained (condition (A7)).
In addition, in this invention, C42-48TAG is the triglyceride whose total carbon number of the fatty acid residue which comprises is 42-48. Further, triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol. The fatty acid constituting C42 to C48TAG is preferably a fatty acid having 8 to 24 carbon atoms.

The fat/oil A used for producing the fat/oil composition for folding according to the embodiment of the present invention has an iodine value of 12 to 35, preferably 15 to 32, and more preferably 17 to 30 (conditions (A8)).

Oil A used for producing the oil composition for folding according to the embodiment of the present invention preferably contains less than 3% by mass of trans fatty acid as a constituent fatty acid, more preferably less than 2% by mass, and further preferably Contains less than 1% by mass.

The fat/oil A used for producing the fat/oil composition for folding according to the embodiment of the present invention has an unsaturated fatty acid content (unsaturated fatty acid content/stearic acid content) with respect to the stearic acid content of the constituent fatty acids, It is preferably 5.0 or less, more preferably 1.0 to 4.0, still more preferably 1.2 to 3.0.

The edible oil/fat used in the production of the foldable oil/fat composition according to the embodiment of the present invention may be any edible oil/fat as a raw material oil/fat as long as the above conditions are satisfied. Examples of the raw material fats and oils of the fat and oil A include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal butter, palm oil, palm kernel oil, palm oil. , Various vegetable and animal fats and oils such as beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from the mixture, hydrogenation, fractionation and transesterification thereof. Be done. As the raw material oil/fat of the oil/fat A used for producing the oil/fat composition for folding according to the embodiment of the present invention, one or more kinds of the above edible oil/fat can be used in combination.

The fat A used in the production of the folding fat composition according to the embodiment of the present invention is preferably a transesterification fat, more preferably a transesterification fat of a lauric fat and a non-lauric fat, More preferably, it is a random transesterified oil/fat of lauric oil and non-lauric oil.

In the present invention, the lauric oil and fat is an oil and fat containing 30% by mass or more of lauric acid among the fatty acids constituting the oil and fat, and examples thereof include coconut oil, palm kernel oil, palm kernel olein and palm kernel stearin obtained by fractionating them. And the like, oils and fats obtained by transesterifying these, and hardened oils thereof (for example, extremely hardened oil of palm kernel oil, extremely hardened oil of palm kernel olein) and the like. In this Embodiment, 1 type(s) or 2 or more types selected from these can be used.

When the fat A used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat, the lauric fat used in the production of the transesterified fat is preferably an extreme palm kernel oil. Hardened oil.

In the present invention, the non-lauric fats and oils are fats and oils having more than 90 mass% of fatty acids having 16 or more carbon atoms among the fatty acids constituting the fats and oils. Specific examples of the non-lauric oils and fats include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey butter, palm oil, and the like, and their mixture, hydrogenation, fractionation and transesterification. It is a processed fat or oil that has been subjected to one or more treatments selected from In the present embodiment, one kind selected from these or two or more kinds may be mixed and used.

When the fat A used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat, the non-laurin-based fat used in the production of the transesterified fat is preferably a palm fat. is there. In the present invention, palm-based oils and fats are processed oils and fats of palm oil such as palm oil and palm fractionated oil. Specific examples of palm oils and fats are palm oil, palm olein, palm stearin, palm super olein, palm mid-melting point (palm mid fraction (PMF)), soft palm, hard stearin and the like. In the embodiment of the present invention, one kind selected from these or two or more kinds may be mixed and used.

When the fat A used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat, the palm-based fat used in the production of the transesterified fat is preferably palm stearin (iodine value). 5 to 40, preferably 15 to 35), and the medium melting point part of palm (iodine value 40 to 50).

When the oil/fat A used for producing the oil/fat composition for folding according to the embodiment of the present invention is a transesterified oil/fat of a lauric oil/fat and a non-lauric oil/fat, a lauric oil/fat of a raw oil/fat for transesterification reaction And the mixing ratio of the non-lauric oil and fat (laurin-based oil/fat: non-laurin-based oil/fat) is preferably 35:65 to 65:35, more preferably 40:60 to 60:40. More preferably, the mass ratio is 45:55 to 55:45.

When the fat A used in the production of the folding fat composition according to the embodiment of the present invention is a transesterification fat of a lauric fat and a non-lauric fat, the method of transesterification is not particularly limited, It can be carried out by a usual method, and either a chemical transesterification using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification using a lipase as a catalyst can be carried out.

The transesterification reaction by the above-mentioned chemical transesterification is a reaction with poor regiospecificity and becomes a random transesterification reaction.
The chemical transesterification is performed by, for example, sufficiently drying the raw material oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw material oil and fat, and then 0.5 to 1 at 80 to 120° C. under reduced pressure. The reaction can be carried out with stirring for a time. After the completion of the transesterification reaction, the catalyst can be removed by washing with water or the like, and then the decolorization/deodorization treatment which is carried out in the usual edible oil/fat purification step can be performed.

The enzymatic transesterification can be performed by either a transesterification reaction with high 1,3-position specificity or a random transesterification reaction (transesterification reaction with poor regiospecificity). As a lipase preparation capable of performing a transesterification reaction with high 1,3-position specificity, Rhizopus oryzae-derived and/or Rhizopus derma-derived (for example, described in WO 2009/031679) or Rhizomucor mehi-derived fixed Lipase (Lipozyme TLIM, lipozyme RMIM, etc. manufactured by Novozymes) and the like. Examples of lipase preparations that can carry out random transesterification include lipases derived from the genus Alcaligenes (for example, lipase QLM and lipase PL manufactured by Meito Sangyo Co., Ltd.), lipases derived from the genus Candida (for example, manufactured by Meito Sangyo Co., Ltd.). Lipase OF) and the like) and the like.

Enzymatic transesterification is carried out, for example, by adding lipase powder or immobilized lipase to the raw material oil and fat in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, and then 40 to 80° C., preferably 40 to The reaction can be carried out at 70° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours with stirring. After the completion of the transesterification reaction, the catalyst is removed by filtration or the like, and then the decolorization/deodorization treatment which is carried out in the usual edible oil/fat purification step can be performed.

The oil composition for folding according to the embodiment of the present invention contains 1 to 35% by mass of the oil B, preferably 2 to 20% by mass, more preferably 2.5 to 10% by mass, and most preferably Preferably 3-7 mass% is contained.

The fat B used in the production of the folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (B1) to (B8).

The fat/oil B used for producing the fat/oil composition for folding according to the embodiment of the present invention contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, and preferably 17 to 40. Mass%, and more preferably 20 to 35 mass% (condition (B1)).

Oil B used for producing the oil composition for folding according to the embodiment of the present invention contains palmitic acid as constituent fatty acid in an amount of 20 to 45% by mass, preferably 23 to 43% by mass, and more preferably 25-40 mass% is contained (condition (B2)).

Oil B used for producing the oil composition for folding according to the embodiment of the present invention contains 28 to 55% by mass of stearic acid as a constituent fatty acid, preferably 30 to 50% by mass, more preferably 30 to 45 mass% is contained (condition (B3)).

Oil B used for producing the oil composition for folding according to the embodiment of the present invention contains less than 5% by mass of unsaturated fatty acid as a constituent fatty acid, preferably less than 3% by mass, and more preferably 1%. The content is less than mass% (condition (B4)).

Oil B used for producing the oil composition for folding according to the embodiment of the present invention contains less than 2% by mass of a fatty acid having 20 or more carbon atoms as a constituent fatty acid, and preferably contains 0 to 1.5% by mass. However, it is more preferably contained in 0 to 1 mass% (condition (B5)).

The fat/oil B used for producing the fat/oil composition for folding according to the embodiment of the present invention has a palmitic acid content (palmitic acid/stearic acid) of 0.3 to 3.0 relative to the stearic acid content of the constituent fatty acids. And preferably 0.5 to 2.0, and more preferably 0.6 to 1.5 (condition (B6)).

Oil B used for manufacturing the oil composition for folding according to the embodiment of the present invention contains 40 to 65% by mass of C42 to 48 TAG, preferably 45 to 62% by mass, and more preferably 47 to 42% by mass. 60 mass% is contained (condition (B7)).

The fat B used in the production of the folding fat composition according to the embodiment of the present invention has an iodine value of less than 5, preferably less than 3, and more preferably less than 1 (condition (B8)). ).

The fat B used in the production of the folding fat composition according to the embodiment of the present invention preferably contains less than 1% by mass of trans fatty acid as a constituent fatty acid, more preferably less than 0.5% by mass. More preferably, the content is less than 0.3% by mass.

As for the fat/oil B used for producing the fat/oil composition for folding according to the embodiment of the present invention, any edible fat/oil may be used as the raw fat/oil. Examples of the raw material fat and oil of the fat and oil B include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal butter, palm oil, palm kernel oil, palm oil. , Various vegetable and animal fats and oils such as beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from the mixture, hydrogenation, fractionation and transesterification thereof. Be done. The raw material fats and oils of the fats and oils B used for the production of the folding fats and oils composition according to the embodiment of the present invention may be one kind or a combination of two or more kinds of the above edible oils and fats.

The fat B used in the production of the folding fat composition according to the embodiment of the present invention is preferably a transesterification fat, and more preferably a lauric fat and a non-laurin fat. More preferably, it is a random transesterified oil/fat of lauric oil and non-lauric oil.

When the fat B used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat of a lauric fat and a non-lauric fat, in order to adjust the iodine value to the above range, an ester is used. Hydrogenation can also be carried out before the exchange reaction or after the transesterification reaction.

When the fat B used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat, the lauric fat used in the production of the transesterified fat is preferably palm kernel olein or palm. It is a hardened oil of nuclear olein.

When the fat B used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat, the non-laurin-based fat used in the production of the transesterified fat is preferably a palm fat. Yes, and more preferably palm stearin (iodine value 5 to 40, preferably 15 to 35) and palm stearin extremely hardened oil.

When the fat B used in the production of the folding fat composition according to the embodiment of the present invention is a transesterified fat of a lauric fat and a non-lauric fat, a raw fat of a raw fat that undergoes a transesterification reaction And the mixing ratio of the non-lauric oil and fat (laurin-based oil/fat: non-laurin-based oil/fat) is preferably 35:65 to 65:35, more preferably 40:60 to 60:40. More preferably, the mass ratio is 45:55 to 55:45.

When the oil/fat B used in the production of the folding oil/fat composition according to the embodiment of the present invention is a transesterified oil/fat of a lauric oil/fat and a non-lauric oil/fat, the transesterification method is the same as that of the oil A/f. It is the same.

When the fat B used in the production of the folding fat composition according to the embodiment of the present invention is a transesterification fat and hydrogenated before or after the transesterification reaction, the hydrogenation method is particularly preferably There is no limitation and it can be carried out by a usual method. The hydrogenation method can be carried out, for example, under a nickel catalyst under a hydrogen pressure of 0.02 to 0.3 MPa and a temperature of 160 to 200°C.

The oil/fat composition for folding according to the embodiment of the present invention preferably contains at least 30% by mass of the total amount of oil A and oil B, more preferably 35-80% by mass, further preferably 40% by mass. -60 mass% is contained.
When the oil/fat composition for folding according to the embodiment of the present invention contains the oil/fat A and the oil/fat B in the above range, an oil/fat composition for folding having the following effects 1) to 3) is obtained.
1) Good extensibility at low temperature.
2) A layered flour-expanded food product having a good flavor, texture and mouthfeel can be obtained.
3) A voluminous layered flour meal food is obtained.

When the fat and oil composition for folding according to the embodiment of the present invention contains the fat and oil A and the fat and oil B in the above range,
4) Even if a filling, topping material, or the like is placed on the dough for layered grain flour puffed food in which the above-mentioned fat and oil composition for folding is placed, it is difficult to be affected by the weight of these, and a layered grain flour puffed food product with a large volume can be obtained. ..
It has a secondary effect such as.

The fat and oil composition for folding according to the embodiment of the present invention preferably contains the fat and oil C in an amount of 2 to 50% by mass, more preferably 4 to 45% by mass, and most preferably 15 to 40% by mass.

The fat C used in the production of the folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (C1) to (C8).

Oil C used for manufacturing the oil composition for folding according to the embodiment of the present invention contains 15% by mass or less of X3, preferably 1 to 12% by mass, and more preferably 3 to 10% by mass. Contains (condition (C1)). In the present invention, X3 is triglyceride (XXX) in which 3 molecules of X are bonded. Further, in the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms.

Oil C used for manufacturing the oil composition for folding according to the embodiment of the present invention contains 35 to 75% by mass of X2U, preferably 38 to 65% by mass, and more preferably 40 to 55% by mass. % (Condition (C2)). In the present invention, X2U is triglyceride (XUX+XXU+UXX) in which two molecules of X and one molecule of U are bonded. Further, in the present invention, U is a linear unsaturated fatty acid having 18 carbon atoms.

The fat C used for producing the fat composition for folding according to the embodiment of the present invention has a P2U content (P2U/X2U) with respect to the X2U content of 0.7 or more, preferably 0.75 to 0. 0.95, and more preferably 0.8 to 0.92 (condition (C3)). In the present invention, P2U is a triglyceride (PUP+PPU+UPP) in which two molecules of P and one molecule of U are bound. Further, in the present invention, P is palmitic acid (straight chain saturated fatty acid having 16 carbon atoms).

The fat/oil C used for producing the fat/oil composition for folding according to the embodiment of the present invention has a PUP content (PUP/P2U) with respect to the P2U content of 0.7 or more, preferably 0.75 to 0. 0.95, and more preferably 0.8 to 0.92 (condition (C4)). In addition, in the present invention, PUP is a triglyceride having P bonded to the 1- and 3-positions and U bonded to the 2-position.

Oil C used for manufacturing the oil composition for folding according to the embodiment of the present invention contains 15 to 55% by mass of XU2, preferably 20 to 50% by mass, and more preferably 25 to 45% by mass. % (Condition (C5)). In the present invention, XU2 is a triglyceride (UXU+UUX+XUU) in which one molecule of X and two molecules of U are bound.

Oil C used for manufacturing the oil/fat composition for folding according to the embodiment of the present invention contains 15% by mass or less of U3, preferably 1 to 12% by mass, more preferably 3 to 10% by mass. Contains (condition (C6)). In the present invention, U3 is triglyceride (UUU) in which three U molecules are bound.

The fat C used for the production of the folding fat composition according to the embodiment of the present invention has a palmitic acid content (palmitic acid/stearic acid) of 6.0 or more relative to the stearic acid content of the constituent fatty acids, It is preferably 7.0 to 12.0, and more preferably 8.0 to 11.0 (condition (C7)).

The fat C used in the production of the folding fat composition according to the embodiment of the present invention contains 35 to 65% by mass of an unsaturated fatty acid as a constituent fatty acid, preferably 40 to 60% by mass, and more preferably Is contained in an amount of 45 to 55 mass% (condition (C8)).

The fat C used for the production of the folding fat composition according to the embodiment of the present invention preferably contains 25 to 65 mass% of P2U, more preferably 30 to 55 mass%, and further preferably 35. ˜45% by mass.

Oil C used for manufacturing the oil composition for folding according to the embodiment of the present invention preferably contains 20 to 60 mass% of P2O, more preferably 23 to 50 mass%, and further preferably 25. -40 mass% is contained. In the present invention, P2O is a triglyceride (POP+PPO+OPP) in which two molecules of P and one molecule of O are bonded. Further, in the present invention, O is oleic acid (monovalent linear unsaturated fatty acid having 18 carbon atoms).

The fat C used in the production of the folding fat composition according to the embodiment of the present invention has a P2O content (P2O/P2U) with respect to the P2U content of preferably 0.60 or more, more preferably 0. It is 65 to 0.85, and more preferably 0.70 to 0.82.

The fat C used for producing the fat composition for folding according to the embodiment of the present invention preferably contains 30 to 60% by mass of palmitic acid as a constituent fatty acid, more preferably 35 to 55% by mass. More preferably, it contains 37 to 53 mass %.

Oil C used for producing the oil composition for folding according to the embodiment of the present invention preferably contains 15% by mass or less of stearic acid as a constituent fatty acid, more preferably 10% by mass or less, and further preferably Is contained in an amount of 1 to 10% by mass.

As for the oil/fat C used for producing the oil/fat composition for folding according to the embodiment of the present invention, any edible oil/fat may be used as the raw material oil/fat. Examples of the raw material fats and oils of the fat and oil C include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal butter, palm oil, palm kernel oil, palm oil. , Various vegetable and animal fats and oils such as beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from the mixture, hydrogenation, fractionation and transesterification thereof. Be done. The raw material fats and oils of the fat and oil C used in the production of the folding fat and oil composition according to the embodiment of the present invention may be one kind or a combination of two or more kinds of the above edible oils and fats.

The fat C used in the production of the folding fat composition according to the embodiment of the present invention is preferably one or more selected from palm oil, palm olein, and medium melting point portion of palm.

The fat and oil composition for folding according to the embodiment of the present invention contains the fat and oil A, the fat and oil B, and the fat and oil C in a total content of preferably 45% by mass or more, more preferably 50 to 85% by mass, and further preferably Contains 60 to 80 mass %.

The fat and oil composition for folding according to the embodiment of the present invention preferably contains 2 to 40 mass% of fat D, more preferably 4 to 30 mass%, and most preferably 10 to 25 mass%.

The fat/oil D used for producing the fat/oil composition for folding according to the embodiment of the present invention is a fat/oil satisfying the following conditions (D1) to (D2).

Oil D used for producing the oil composition for folding according to the embodiment of the present invention is liquid at 20°C (condition (D1)).

The fat/oil D used for producing the fat/oil composition for folding according to the embodiment of the present invention contains 70% by mass or more of unsaturated fatty acids as constituent fatty acids, preferably 80% by mass or more, and more preferably 80% by mass or more. ˜95% by mass (condition (D2)).

The fat/oil D used for producing the fat/oil composition for folding according to the embodiment of the present invention preferably contains less than 5% by mass of trans fatty acid as a constituent fatty acid, more preferably less than 3% by mass, and further preferably Contains less than 2% by mass.

Specific examples of the oil D used for producing the oil composition for folding according to the embodiment of 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, flaxseed oil, and processed fats and oils of these fats and oils (ester exchange oil, fractionated oil, hydrogenated oil, etc.) and the like. The fats and oils D used for producing the fat and oil composition for folding according to the embodiment of the present invention may be used in combination of two or more kinds. The fat D used in the production of the folding fat composition according to the embodiment of the present invention is preferably one or more selected from soybean oil and rapeseed oil.

The oil/fat composition for folding according to the embodiment of the present invention contains oil/fat A, oil/fat B, oil/fat C, and oil/fat D in a total content of preferably 50% by mass or more, and more preferably 50 to 95% by mass. However, the content is more preferably 60 to 90% by mass, and most preferably 65 to 80% by mass.

The fat and oil composition for folding according to the embodiment of the present invention may contain fats and oils other than the above fats and oils A to D as long as the effects of the present invention are not impaired. For example, milk fat, milk fat fractionated oil (preferably milk fat fractionated olein) and the like may be contained. In the present invention, milk fat also includes milk fat contained in oil-containing raw materials such as butter and whole milk powder.

The oil/fat composition for folding according to the embodiment of the present invention preferably contains less than 5% by mass of trans fatty acid as a constituent fatty acid in the whole oil/fat, more preferably less than 3% by mass, and further preferably 2% by mass. Contains less than %.

The fat and oil composition for folding according to the embodiment of the present invention contains the fat and oil in a total amount of preferably 70% by mass or more, more preferably 75 to 97% by mass, and even more preferably 80 to 95% by mass. Contained, and most preferably 85 to 93% by mass.

Each fatty acid content of fats and oils can be measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of fats and oils can be measured by a gas chromatography method according to AOCS Ce5-86.
The X3 content, X2U content, P2U content, P2O content, XU2 content and U3 of fats and oils can be measured by a gas chromatographic method according to JAOCS, vol70, 11, 1111-1114 (1993). ..
PUP/P2U in P2U is described in J. High Resol. Chromatogr. , 18, 105-107 (1995), and can be measured by a silver ion column-HPLC method.
The iodine value of oils and fats can be measured according to "2.3.4.1-1996 iodine value (Wyeth-cyclohexane method)" of "Standard oil and fat analysis test method (edited by Japan Oil Chemists'Society)". ..

The oil/fat composition for folding according to the embodiment of the present invention contains 1 to 20% by mass of water, preferably 2 to 16% by mass, more preferably 5 to 13% by mass, and most preferably 7%. -10 mass% is contained.
When the oil-and-fat composition for folding according to the embodiment of the present invention contains water in the above range, the layered flour-expanded food obtained by using the oil-and-fat composition for folding has an excellent volume.

Water used in the production of the oil-and-fat composition for folding according to the embodiment of the present invention includes water (tap water, well water, purified water, ion-exchanged water, etc.) blended during production, liquid sugar, butter, etc. And the water content contained in other raw materials.
The content of water in the oil-and-fat composition for folding according to the embodiment of the present invention can be determined by a conventional method of loss on drying (105°C, 4 hours). In addition, when the water content in the raw material is clear, the above-mentioned water content may be a value obtained by summing with the water blended during the production.

The oil/fat composition for folding according to the embodiment of the present invention may contain, in addition to the oil/fat and water, raw materials usually used for producing the oil/fat for folding. Specifically, dairy products such as butter, whole milk powder, skim milk powder and whey protein, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, emulsifiers, thickening stabilizers. , Salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, colorants such as β-carotene, caramel and red yeast rice pigments, tocopherols, tea extracts (catechin etc.) and anti-oxidation of rutin etc. Agent, vegetable protein such as wheat protein and soybean protein, egg, processed egg product, flavor, seasoning, pH adjuster, food preservative, fruit, fruit juice, coffee, nut paste, spice, cacao mass, cocoa powder, grains, beans , Food materials such as vegetables, meat and seafood, or food additives can be added to the fat and oil composition for folding according to the embodiment of the present invention.

The method for producing the oil-and-fat composition for folding according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for producing oil-and-fat for folding can be applied. Specifically, it can be produced by a process of mixing and emulsifying the oil phase in which the oil-soluble components to be mixed are dissolved with the prepared aqueous phase, followed by cooling and crystallization. In the steps of cooling and crystallization, the fat and oil composition for folding is preferably cooled and plasticized. The cooling condition is preferably −0.5° C./min or higher, more preferably −5° C./min or higher. At this time, rapid cooling is preferable to slow cooling. In addition, the oil/fat composition for folding is preferably sterilized after preparation of the oil phase or after mixed emulsification. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the equipment for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botter, a combinator, a perfector, and a plate heat exchanger. In addition, as a cooling device, a combination of an open type diacooler and a compactor can also be mentioned.

The fat and oil composition for folding according to the embodiment of the present invention is preferably plasticized and molded. The fat and oil composition for folding according to the embodiment of the present invention is preferably a fat and oil composition for plastic folding.

The oil composition for folding according to the embodiment of the present invention can take various shapes such as a sheet shape, a block shape, a column shape, and a rectangular parallelepiped shape. Among them, the shape is preferably a sheet shape. When the folding oil and fat composition according to the embodiment of the present invention is formed into a sheet, the preferred size is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

The layered flour-expanded food dough according to the embodiment of the present invention is folded with the fat composition for folding according to the embodiment of the present invention. In the present invention, the layered flour-expanded food dough is a flour before folding, which is obtained by kneading raw materials such as flour, dough-kneading fats and oils, sugar, dairy products, eggs, salt, and water, and fats and oils for folding. It is a dough before baking obtained by folding the composition. In addition, in the present invention, the cereal flour is one obtained by grinding cereals into a powder form. Specific examples of flour include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like. The flour mixed with the dough before folding is preferably wheat flour. The flour mixed into the dough before folding preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, and further preferably 90 to 100% by mass. In the pre-folding dough, as raw materials other than flour, raw materials that are usually blended in the pre-folding dough (active gluten, starch, powders such as cellulose powder, yeast, yeast food, enzymes, salt, sugar (granulated sugar, Sugars such as white sugar), sugar alcohols, eggs (whole egg, liquid egg), processed egg products, dairy products such as skimmed milk powder and milk, fats and oils for kneading dough (margarine, fat spread, shortening, butter, etc.) , Water, an aqueous component such as soymilk, etc.) can be added in a usual amount.

The method for producing the dough for layered flour-expanded food according to the embodiment of the present invention is not particularly limited, and known production conditions and production method for the dough for layered flour-expanded food can be applied. The layered flour-expanded food dough according to the embodiment of the present invention includes, for example, mixing of raw materials, fermentation (primary fermentation), division/rounding, retard, folding, retard, folding, retard, molding, proofing (final fermentation). It can be manufactured through steps. For the folding, for example, a sheet-shaped fat and oil composition for folding is wrapped with a pre-folding cloth and folded, and further thinly stretched or folded to form a number of layers. The number of folds and retards is appropriately adjusted depending on the product. When the layered flour puffed food dough is a pie dough, the fermentation step is omitted. The dough before or after the proofing may be stored frozen. As the portion other than the dough, fruit, jam, cream or the like may be included or topped.

The layered flour-expanded food dough according to the embodiment of the present invention is preferably the oil-and-fat composition for folding according to the embodiment of the present invention, with respect to 100 parts by mass of flour contained in the dough before folding. The mass part is folded, more preferably 30 to 130 mass part, further preferably 35 to 110 mass part.

The layered flour-expanded food dough according to the embodiment of the present invention preferably has a fold number (layer) of 12 to 576, and more preferably 16 to 256.

The layered flour-expanded food dough according to the embodiment of the present invention, after the folding oil and fat composition is folded into the pre-folding dough, is placed in the retard at a low temperature of about 0° C. for 4 hours to half a day, and then is folded again. Even if the above is performed, the fat-and-oil composition for folding is well extended without cracking. Therefore, the oil and fat composition for folding according to the embodiment of the present invention has good extensibility at low temperature.

The layered flour-expanded food according to the embodiment of the present invention is obtained by baking the dough for layered flour-expanded food according to the embodiment of the present invention.
The layered flour-expanded food according to the embodiment of the present invention is preferably croissant, Danish or pie.

The firing method (production method) of the layered grain puffed food according to the embodiment of the present invention is not particularly limited, and may be fired by the same firing method (production method) as the conventionally known layered grain puffed food. it can. Specific examples of the firing method include oven heating, direct baking, and high frequency heating (microwave oven heating).
The baking method for the layered flour-expanded food according to the embodiment of the present invention is preferably oven heating. In the oven heating, the heating temperature is preferably 190 to 240° C., and the heating time is preferably 5 to 30 minutes.

The layered flour-expanded food according to the embodiment of the present invention has a good texture and dry mouth. In particular, the layered flour-expanded food according to the embodiment of the present invention has a good mouthfeel without impairing the flavor of the taste component even when the taste component such as butter is mixed. The layered flour puffed food according to the embodiment of the present invention is obtained by baking the layered flour puffed food dough in which the folding fat composition according to the embodiment of the present invention is folded, and thus the embodiment of the present invention Use of the oil-and-fat composition for folding according to (1) provides a layered flour-expanded food having a good texture and mouthfeel.

The layered flour-expanded food according to the embodiment of the present invention has a volume. The layered flour puffed food according to the embodiment of the present invention is obtained by baking the layered flour puffed food dough in which the folding fat composition according to the embodiment of the present invention is folded, and thus the embodiment of the present invention Use of the folding fat composition according to (1) makes it possible to obtain a voluminous layered flour meal food.

Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
Each fatty acid content of fats and oils was measured by the gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of oils and fats was measured by a gas chromatography method according to AOCS Ce5-86.
The X3 content, X2U content, P2U content, P2O content, XU2 content and U3 of the fats and oils were measured by the gas chromatographic method according to JAOCS, vol 70, 11, 1111-1114 (1993).
PUP/P2U in P2U is described in J. High Resol. Chromatogr. , 18, 105-107 (1995), according to the silver ion column-HPLC method.
The iodine value of oils and fats was measured according to "2.3.4.1-1996 iodine value (Wyeth-cyclohexane method)" of "Standard oil and fat analysis test method (edited by Japan Oil Chemists'Society)".
The water content in the sheet margarine was calculated by adding the water content in the raw material and the compounding water.

[Production of fat A1]
15 parts by mass of palm stearin (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) and medium melting point part of palm (iodine value: 45, fatty acid content of 16 or more carbon atoms: 98.8% by mass) 35 parts by mass and 50 parts by mass of an extremely hardened oil of palm kernel oil (lauric acid content: 48.4% by mass) were mixed. The obtained mixed oil is subjected to a random transesterification reaction to give a fat A1 (content of straight chain saturated fatty acid having 12 to 14 carbon atoms: 30.6% by mass, palmitic acid content: 31.2% by mass, stearin). Acid content: 13.1% by mass, unsaturated fatty acid content: 20.6% by mass, fatty acid content of 20 or more carbon atoms: 0.4% by mass, palmitic acid/stearic acid: 2.39, trans fatty acid content Amount: 0.2% by mass, C42-48TAG content: 54.4% by mass, iodine value: 23) were obtained.
In the transesterification reaction, the raw material oil/fat is sufficiently dried and sodium methoxide is added in an amount of 0.2% by mass relative to the raw material oil/fat according to a conventional method. went. The transesterification reaction was terminated by adding a 50% by mass aqueous citric acid solution to neutralize it. After the transesterification reaction was completed, it was washed 3 times with an equal amount of hot water, dehydrated and dried, and decolorized and deodorized by a conventional method to obtain a transesterified oil and fat.

[Production of fat and oil a1]
60 parts by mass of palm oil (iodine value: 51, fatty acid content of 16 or more carbon atoms: 98.5% by mass) and 40 parts by mass of palm kernel oil (content of lauric acid: 47.1% by mass) were mixed. By subjecting the obtained mixed oil to a random transesterification reaction, the oil/fat a1 (having a linear saturated fatty acid having 12 to 14 carbon atoms: 26.0% by mass, palmitic acid content: 29.9% by mass, stearin) Acid content: 3.7% by mass, unsaturated fatty acid content: 37.6% by mass, fatty acid content of 20 or more carbon atoms: 0.6% by mass, palmitic acid/stearic acid: 8.08, trans fatty acid content Amount: 0.6% by mass, C42-48TAG content: 57.1% by mass, iodine value: 39) were obtained.
The transesterification reaction was carried out in the same manner as for the fat A1.

[Production of fat B1]
50 parts by mass of palm kernel olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stearin (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) were mixed. The obtained mixed oil is subjected to a random transesterification reaction and then hydrogenated until the iodine value becomes 2 or less to give a fat B1 (having a linear saturated fatty acid content of 12 to 14 carbon atoms: 27.4). % By mass, palmitic acid content: 33.5% by mass, stearic acid content: 34.9% by mass, unsaturated fatty acid content: 0.3% by mass, fatty acid content of 20 or more carbon atoms: 0.6% by mass %, palmitic acid/stearic acid: 0.96, trans fatty acid content: 0 mass%, C42-48TAG content: 54.4 mass%, iodine value: less than 1).
The transesterification reaction was carried out in the same manner as for the fat A1.
The hydrogenation reaction was performed using a nickel catalyst at 160 to 200° C. until the iodine value became 2 or less. After completion of the hydrogenation reaction, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed to obtain an extremely hardened oil.

[Fat b1]
Palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.) is used as a fat b1 (content of straight chain saturated fatty acid having 12 to 14 carbon atoms: 1.5% by mass, palmitic acid content: 62.5% by mass, stearic acid contained). Amount: 4.9% by mass, unsaturated fatty acid content: 30.2% by mass, content of fatty acid having 20 or more carbon atoms: 0.7% by mass, palmitic acid/stearic acid: 12.7, trans fatty acid content: 0 mass %, C42-48 TAG content: 31.6 mass %, iodine value: 35).

〔Palm oil〕
Palm oil (manufactured by Nisshin Oillio Group Co., Ltd., iodine value: 51) was added to oil C1 (X3 content: 7.3 mass %, X2U content: 46.6 mass %, P2U/X2U: 0.869, PUP/P2U: 0.884, XU2 content: 36.9 mass%, U3 content: 5.2 mass%, palmitic acid/stearic acid: 9.844, unsaturated fatty acid content: 49.2 mass%, P2U content: 40.5 mass%, P2O content: 31.0 mass%, P2O/P2U: 0.765, palmitic acid content: 44.3 mass%, stearic acid content: 4.5 mass%, Trans fatty acid content: 0.3% by mass).

[Soybean oil]
Soybean oil (manufactured by Nisshin Oillio Group Co., Ltd.) was used as oil and fat D1 (property at 20° C.: liquid, unsaturated fatty acid content: 84.3% by mass, trans fatty acid content: 1.3% by mass).

[Manufacture of sheet margarine]
An oil phase and an aqueous phase were prepared according to the formulations shown in Tables 1 and 2, and the aqueous phase was mixed with the oil phase and emulsified. The emulsion was rapidly kneaded and kneaded and extruded into a sheet shape (length 300 mm×width 200 mm×thickness 10 mm) to produce sheet margarines of Examples 1 to 9 and Comparative Examples 1 to 3. The content of water in the butter in the table was 16% by mass.

[Sheet Margarine Evaluation 1 (Pie Evaluation)]
The raw materials (100 parts by mass of wheat flour, 1 part by mass of salt, 5 parts by mass of shortening, 50 parts by mass of water) were mixed so as to have a kneading temperature of 20° C. to produce a dough before folding. 62.4 parts by mass of sheet margarine (sheet margarine of Examples 1 to 9 and Comparative Examples 1 to 3) was wrapped in the cloth before folding, folded into four folds, further folded into three folds, and kept at -2°C for 2 hours. I left it (retard). Place at -2°C for 2 hours, fold in 3 folds, fold in 4 more folds, and place at -2°C for 1.5 hours to make pie dough (folds: 144, thickness: 3.0 mm) Manufactured. A hole was made in the dough for a pie with a picket roller to form 22 g (8.5 cm×5.5 cm), and the dough was rested at room temperature (temperature: 20° C., time: 30 minutes) (rack time). Then, the dough was baked in an oven (overheat temperature: 200°C, overheat temperature: 200°C, time: 20 minutes) to produce a pie.

Five evaluators score the extensibility when folding the sheet margarine, and the texture, mouthfeel, and volume after 1 day of baking according to the following scoring criteria, and the following five points are evaluated from the total score of 5 persons. It was evaluated according to the standard. The evaluation results are shown in Tables 1 and 2.
<Evaluation of extensibility>
(Scoring criteria)
2 points: Good elongation, very good 1 point: Good elongation, good 0 points: Poor elongation, poor (evaluation standard)
9 or more and 10 or less: ◎ (very good)
7 or more and 8 or less: ○ (good)
0 or more and 6 or less: × (bad)

<Evaluation of texture and mouth feel>
(Scoring criteria)
2 points: Very light texture, very good mouth feel 1 point: Light texture, light mouth feel 0 points: Heavy texture, bad mouth feel (evaluation standard)
9 or more and 10 or less: ◎ (very good)
7 or more and 8 or less: ○ (good)
0 or more and 6 or less: × (bad)

<Volume evaluation>
(Scoring criteria)
2 points: Volume appears and the appearance is very good 1 point: Volume appears and the appearance is good 0 points: Volume does not appear and is defective (evaluation standard)
9 or more and 10 or less: ◎ (very good)
7 or more and 8 or less: ○ (good)
0 or more and 6 or less: × (bad)

[Sheet margarine evaluation 2 (Danish evaluation)]
Raw materials (100 parts by mass of flour, 8 parts by mass of white sucrose, 1.7 parts by mass of salt, 3 parts by mass of skim milk powder, 4.5 parts by mass of yeast, 6 parts by mass of water, 55 parts by mass of water) are kneaded at a temperature of 22°C. After mixing as described above, the dough before folding was manufactured by fermentation (temperature: 28° C., humidity: 80%, time: 10 minutes). 53.6 parts by weight of sheet margarine (sheet margarine of Examples 1 to 9 and Comparative Examples 1 to 3) was wrapped in the pre-folding dough, folded in four and then placed at −2° C. for 4 hours (retard). ). After being left at −2° C. for 4 hours, the cloth for Danish (folding number: 24, thickness: 3.0 mm) was manufactured by folding it in six folds. The dough for Danish was formed into 50 g (8.5 cm×8.5 cm) and then frozen (temperature: −40° C., time: 30 minutes). Thaw frozen Danish dough (Temperature: 20°C, Humidity: 75%, Time: 150 minutes), proof (Temperature: 35°C, Humidity: 40%, Time: 50 minutes), then bake in oven (Overheat temperature: 210°C, overheat temperature: 200°C, time: 13 minutes) to produce a Danish.
Five evaluators evaluated the extensibility when the sheet margarine was folded, and the texture, mouthfeel, and volume after 1 day of baking, in the same manner as in Evaluation 1 of the sheet margarine. The evaluation results are shown in Tables 1 and 2.

[Sheet margarine evaluation 3 (volume evaluation)]
Raw materials (100 parts by mass of flour, 8 parts by mass of white sucrose, 1.7 parts by mass of salt, 3 parts by mass of skim milk powder, 4.5 parts by mass of yeast, 6 parts by mass of water, 55 parts by mass of water) are kneaded at a temperature of 22°C. After mixing as described above, the dough before folding was manufactured by fermentation (temperature: 28° C., humidity: 80%, time: 10 minutes). Wrap 50 parts by weight of sheet margarine (sheet margarine of Example 4 or general-purpose sheet margarine (manufactured by Nisshin OilliO Group, product name: Crispite 300)) in the pre-folding dough and fold it in three folds After that, it was further folded in three and left at −2° C. for 4 hours (retard). After left at −2° C. for 4 hours, the cloth for Danish (folding number: 36, thickness: 2.5 mm) was manufactured by folding it in four. The Danish dough was molded into a circular shape with a diameter of 8.0 cm (about 22 to 25 g), and 10 g of a commercially available chocolate filling was squeezed to the center of the upper surface of the dough, and a proof (temperature: 35° C., humidity: 40%, time: 50). After that, a baking was performed in an oven (overheat temperature: 210° C., overheat temperature: 200° C., time: 13 minutes) to produce a Danish.

One day after baking, 12 pieces each of Danish using the sheet margarine of Example 4 and Danish using general-purpose sheet margarine were vertically cut so as to pass through the center when viewed from above (that is, the side of the Danish). The cross section can be recognized). Next, check the lowest position of the chocolate filling (that is, the thinnest position of the Danish dough) on the cross section of the cut Danish, measure the vertical distance (mm) between the bottom surface and the position, and calculate the average value. did.
In the Danish using the sheet margarine of Example 4, the distance was 18.6±0.5 mm, while in the Danish using the general-purpose sheet margarine, the distance was 10.0±0.8 mm. In addition, a statistically significant difference (p<0.01) was observed between both measured values.

From the above results, Danish obtained by baking the layered flour-expanded food dough in which the folding oil and fat composition of the present invention is folded is not easily affected by the weight, even if a chocolate filling is placed, and has a sense of volume. Was excellent.

Claims (4)

An oil and fat composition for folding containing 5 to 70 mass% of the following oil and fat A, 1 to 35 mass% of the following oil and fat B, and 1 to 20 mass% of water.
Fats and oils A: fats and oils which satisfy the following conditions (A1) to (A8).
(A1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) 20-45 mass% of palmitic acid is contained as a constituent fatty acid.
(A3) Containing 3 to 25% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acid as a constituent fatty acid.
(A5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) 40-65 mass% of C42-48TAG is contained.
(A8) The iodine value is 12 to 35.
Fats and oils B: fats and oils that satisfy the following conditions (B1) to (B8).
(B1) It contains 15 to 45% by mass of a straight chain saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) 28-55 mass% of stearic acid is contained as a constituent fatty acid.
(B4) Containing less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Containing less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The content of palmitic acid relative to the content of stearic acid of the constituent fatty acids is 0.3 to 3.0.
(B7) 40 to 65 mass% of C42 to 48 TAG is contained.
(B8) The iodine value is less than 5. A layered flour-expanded food material obtained by folding the fat composition for folding according to claim 1. A layered grain puffed food obtained by firing the dough for layered grain puffed food according to claim 2. The layered puffed food product according to claim 3, wherein the layered puffed food product is croissant or Danish.