CN112040779B

CN112040779B - Novel roll-in margarine

Info

Publication number: CN112040779B
Application number: CN201980028760.4A
Authority: CN
Inventors: 藤田洋平
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2018-04-27
Filing date: 2019-04-23
Publication date: 2024-01-09
Anticipated expiration: 2039-04-23
Also published as: CN112040779A; JP7261792B2; WO2019208597A1; JPWO2019208597A1

Abstract

A margarine comprising a fat and oil wherein the total fatty acids constituting the fat and oil have a trans fatty acid content of 5 wt.% or less, an S content of 25 to 70 wt.%, a P content/S content (weight ratio) of 0.6 to 1, a transesterified oil content of 10 wt.% or less in the total fat and oil, and wherein the total triglycerides in the fat and oil have an SSS content of 10 to 20 wt.%, an SUS content of 15 to 50 wt.%, and an SSU content/SUS content (weight ratio) of 0.1 to 1, and wherein the margarine is cooled to a temperature of 20 to 40 ℃ below the melting point of the oil phase, kneaded and then aged at 15 to 30 ℃ for 10 to 100 hours and then allowed to stand at-30 to 25 ℃ for 24 hours or more.

Description

Novel roll-in margarine

Technical Field

The present invention relates to a margarine-in and a layered food using the same.

Background

In the past, partially hydrogenated oils containing trans fatty acids have been used in plasticizing oils such as margarine and shortening, and these have been avoided recently because the intake of trans fatty acids in large amounts increases the risk of arteriosclerosis and the like. Therefore, in recent years, fats and oils obtained by transesterifying palm oil or its fractionated oil have been widely used as a fat and oil component constituting plasticized fats and oils.

On the other hand, although the palm oil or its fractionated oil without transesterification is advantageous in terms of cost because it can suppress production cost, if it is used as a main fat component of plasticizing fat, plasticizing fat may be hardened with time and its quality may be deteriorated because it is not usually subjected to aging (japanese Teflon). This is thought to be because SUS (saturated fatty acids having 16 or more carbon atoms bonded to the 1-and 3-positions and unsaturated fatty acids having 16 or more carbon atoms bonded to the 2-position) contained in the triglyceride of palm oil is slowly crystallized at about 38 wt%.

Thus, the following steps are performed for a plasticised fat comprising a major amount of non-transesterified palm oil, its fractionated oil: after the rapid cooling and kneading, the quality is stabilized by a curing step (also referred to as curing) in a heat-insulating tank for a predetermined period of time. The aging step is also applied to margarine, shortening, etc. used for mixing with dough of bread or snack, or filling in baked goods, among plasticizing oils.

However, sheet-like rolled margarine used for producing layered foods such as denmark bread (Japanese: dupont) and croissants among plasticizing oils and fats is also required to have good handleability when producing layered foods, and thus it has been difficult to stabilize the quality even when a ripening step is performed.

Patent document 1 discloses a margarine roll for frozen dough, which contains 60 to 87 wt% of palm-based oil, 5 to 35 wt% of milk fat, and 2.5 to 30 wt% of liquid oil. However, in this document, as the palm-based fat or oil, fat or oil obtained by transesterifying palm oil or palm fractionated oil, or fractionated oil of the transesterified oil is used, and non-transesterified palm oil or fractionated oil thereof is not used.

Prior art literature

Patent literature

Patent document 1: international publication No. 17/082113

Disclosure of Invention

Problems to be solved by the invention

In order to produce a margarine which is hardly hardened with time even if palm oil which is not transesterified is used and its fractionated oil is used as a main fat component, and which is excellent in handling properties when producing a layered food, studies have been made. Good handling properties when preparing layered food are: the rolled margarine is uniformly stretched over the dough, and the operation of folding into the dough can be performed in a short time. In addition, it is required that a layered food prepared by using a margarine roll has a taste of a meat (Japanese: extra one) and that a gap is formed between layers of the layered food, and a floating feeling is good.

In view of the above-described circumstances, an object of the present invention is to provide a margarine having a low trans-fatty acid content, which is capable of suppressing a change in hardness with time and is excellent in handling properties when producing a layered food, while having a high SUS content and a low transesterification oil content in an oil or fat, and which enables the production of a layered food having a good texture and a good floating feel.

Means for solving the problems

The present inventors have repeatedly studied to solve the above problems, and as a result, have found that, in the case of a margarine to be rolled into which the trans fatty acid content is reduced in the whole of the constituent fatty acids of the fat and oil contained in the margarine, the content of the transesterified oil is reduced in the whole of the fat and oil, the SSS content, the SUS content and the SSU content/SUS content (weight ratio) are set in specific ranges, and the layered food is cooled to a temperature lower than the melting point of the oil phase portion and then aged at a specific temperature for a specific time and allowed to stand at a specific temperature for a specific time, and as a result, the layered food produced by the method has excellent handleability when producing the layered food can be suppressed in the change in hardness with time, despite the fact that the content of SUS in the fat and oil is high and the content of the transesterified oil is low.

That is, the first invention of the present invention relates to a margarine in which the trans fatty acid content is 5% by weight or less, the S content is 25 to 70% by weight, the P content/S content (weight ratio) is 0.6 to 1, the transesterified oil content is 10% by weight or less in the whole fatty acid composition of the fat contained in the margarine, the SSS 10 to 20% by weight, the SUS 15 to 50% by weight, and the SSU content/SUS content (weight ratio) is 0.1 to 1 in the whole triglyceride in the fat, and the margarine is cooled to a temperature 20 to 40 ℃ lower than the melting point of the oil phase, kneaded and then aged at 15 to 30 ℃ for 10 to 100 hours, and then allowed to stand at-30 to 25 ℃ for 24 hours or more.

P: palmitic acid, palmitic acid,

S: saturated fatty acid with more than C16,

U: unsaturated fatty acid with more than 16C,

SSS: triglycerides with 3 molecules of S bonded thereto,

SUS: triglycerides with S bonded to the 1, 3-position and U bonded to the 2-position,

SSU: triglycerides with S bonded to the 1,2 or 2,3 position and U bonded to the 1 or 3 position. The roll-in margarine is preferably free of transesterified oil. The total content of S and U in the total constituent fatty acids involved in the fat and oil contained in the margarine is preferably 80 to 100% by weight. Preferably, the palm oil and/or palm fractionated oil is contained in an amount of 50 to 95% by weight based on the total amount of the fat contained in the margarine.

The second invention of the present invention relates to a layered food using the margarine-in-roll of the first invention of the present invention.

Effects of the invention

According to the present invention, it is possible to provide a margarine having a low trans-fatty acid content, which can suppress the change in hardness with time even though the content of SUS in the fat is high and the content of transesterified oil is low, and which is excellent in handling properties when producing a layered food, and which can realize a texture and a good floating feel. In addition, a layered food using the same can be provided at low cost.

Detailed Description

The present invention will be described in further detail below. The margarine according to the present invention is characterized by comprising a specific constituent fatty acid in a specific amount and having a specific fat composition, by cooling and kneading, then by aging under specific conditions, and by standing under specific conditions.

The margarine according to the present invention is an emulsion in which an aqueous phase is dispersed in an oil phase, and the amount of the oil phase in the whole margarine is usually 30 to 99.5% by weight, and the amount of the aqueous phase is usually 0.5 to 70% by weight. The margarine according to the present invention is obtained by crystallizing the water-in-oil type emulsified fat composition into a solid form, and the amount of the oil phase and the aqueous phase involved in the margarine is 30 to 99.5% by weight and 0.5 to 70% by weight, respectively, similarly to the water-in-oil type emulsified fat composition. Therefore, the margarine in the present invention contains, in addition to margarine having an oil content of more than 80%, spread fat having an oil content of less than 80%.

From a health point of view, the margarine-containing preferably fat-and-oil-containing constituent fatty acids of the present invention do not contain a large amount of trans fatty acids. Herein, trans fatty acid means: unsaturated fatty acids having trans-type double bonds. Specifically, the trans fatty acid is preferably 5% by weight or less, more preferably 3% by weight or less, and still more preferably 1% by weight or less of the total constituent fatty acids involved in the fat and oil contained in the margarine. Most preferably substantially free of trans fatty acids. In order to reduce the content of trans fatty acids, the amount of hydrogenated oil blended in the margarine can be reduced, and the margarine containing substantially no trans fatty acids can be produced without blending hydrogenated oil. The trans fatty acid content can be measured based on AOCS Ce 1 f-96.

The constituent fatty acids of the fat and oil contained in the margarine of the present invention contain saturated fatty acids having 16 or more carbon atoms: the content of S, S is preferably 25 to 70% by weight, more preferably 30 to 65% by weight, still more preferably 35 to 60% by weight, and particularly preferably 40 to 55% by weight, based on the total constituent fatty acids of the oil or fat. If the S content is less than 25 wt%, the rolled margarine is too soft and may not have physical properties suitable for being folded into dough, and if it is more than 70 wt%, the rolled margarine is too hard and may not have physical properties suitable for being folded into dough.

The above S contains a large amount of palmitic acid as a saturated fatty acid having 16 carbon atoms: p is preferably 0.6 to 1, more preferably 0.75 to 0.95, and even more preferably 0.8 to 0.9 in terms of P/S (weight ratio) which is the ratio of the P content and S content to the total fatty acids constituting the fat or oil. If the P/S is less than 0.6, the melted fat and oil tend to recrystallize during natural cooling after baking when the layered food is produced by using the margarine, and thus the produced layered food may have a hard texture and may not have a texture of meat. When palm oil or its fractionated oil is used as the fat component of the margarine-containing fat according to the present invention, the upper limit of P/S is 0.95.

In order to obtain a texture which is not hardened and is a meat texture, the total content of S and U is preferably 80 to 100% by weight based on the total fatty acids constituting the fat and oil contained in the margarine. The amounts of P, S and U can be measured based on the standard grease analysis test 2.4.4.3-2013. P, S and U in the present invention are as follows.

P: palmitic acid

S: saturated fatty acid having 16 or more carbon atoms (preferably 24 or less carbon atoms)

U: unsaturated fatty acids having 16 or more carbon atoms (preferably 24 or less carbon atoms).

If the total content of S and U is less than 80% by weight, the proportion of saturated fatty acids having 12 carbon atoms (i.e., lauric acid) to the total fatty acids constituting the fat and oil contained in the margarine becomes large, and when the margarine is used for baking in the production of layered food, the melted fat and oil are liable to recrystallize in natural cooling after baking, and therefore the taste of the layered food produced may become hard and the taste of the meat may not be obtained.

In the margarine according to the present invention, the SSS content, SUS content and SSU content/SUS content (weight ratio) in the whole triglycerides in the fat and oil contained in the margarine are within specific ranges. In the present invention, SSS, SUS, and SSU mean the following meanings.

SSS: triglycerides with 3 molecules of S bound as constituent fatty acids

SUS: triglycerides with S as constituent fatty acids and U bonded to the 2-position of the triglyceride bonded to the 1-and 3-positions of the glycerol

SSU: the triglycerides in which S is bonded to the 1-and 2-or 2-and 3-positions of glycerin as constituent fatty acids and U is bonded to the 1-or 3-positions.

The SSS content is preferably 10 to 20% by weight, more preferably 10 to 17% by weight, and even more preferably 10 to 15% by weight, of the total triglycerides in the fat and oil contained in the margarine. When the SSS content is less than 10 wt%, the margarine may not have sufficient hardness or stiffness (japanese: コ), and when the layered food is produced, the handling property of the produced layered food may be poor, or when the layered food is produced, and when it is more than 20 wt%, the melted fat and oil are liable to recrystallize in natural cooling after baking, and therefore the produced layered food may have a hard texture and may not have a fleshy texture. The SSS content can be measured based on the standard grease analysis test method 2.4.6.2-2013.

The SUS content is preferably 15 to 50% by weight, more preferably 20 to 50% by weight, and even more preferably 29 to 40% by weight, based on the total amount of triglycerides in the fat and oil contained in the margarine. If the SUS content is less than 15 wt%, the layered food produced by using the margarine may not have a texture of meat, and if it is more than 50 wt%, the layered food may be inferior in handling property.

The SSU content/SUS content (weight ratio) is preferably 0.1 to 1, more preferably 0.1 to 0.35, still more preferably 0.1 to 0.3, and most preferably 0.1 to 0.25 in the whole triglyceride in the fat and oil contained in the margarine. If the SSU content/SUS content is less than 0.1, the operability in producing a layered food may be poor, and if it exceeds 1, the produced layered food may not have a texture of meat. The SUS content and the SSU content/SUS content (weight ratio) may be analyzed by HPLC using a silver nitrate column under the conditions described in "Journal of the American Oil Chemists Society,68, 289-293, 1991".

In order to produce a margarine roll having the above triglyceride composition, a large amount of non-transesterified palm oil and/or palm fractionated oil may be blended as the fat component. Thus, the above triglyceride composition can be easily achieved. Specifically, the total amount of the fat and oil contained in the margarine of the present invention is preferably 50 to 95% by weight of the non-transesterified palm oil and/or palm fractionated oil, more preferably 55 to 95% by weight, and still more preferably 60 to 85% by weight. If the content of palm oil and/or palm fraction oil is less than 50% by weight, the layered food produced may not have a texture of meat, and if it exceeds 95% by weight, the layered food may be inferior in handling property. In addition, from the viewpoint of handling, cost advantages, and mouthfeel, the total amount of fat and oil contained in the margarine is preferably 50 to 95% by weight, more preferably 65 to 95% by weight, and even more preferably 75 to 85% by weight of palm oil which is not transesterified. The palm fractionated oil means: examples of fats and oils obtained by fractionating palm oil as a raw material include palm stearin, palm olein, palm double-liquid oil (japanese) and palm super-liquid oil, palm top-level liquid oil, and palm medium-melting point component (japanese medium-melting point portion).

As the fat or oil constituting the margarine according to the present invention, any edible fat or oil other than palm oil and/or palm fractionated oil may be suitably used as long as the above triglyceride composition is satisfied. As such edible fats and oils, for example, there can be used: is selected from lauric glyceride type oil such as palm kernel oil, coconut oil, etc., beef tallow, liquid oil, and milk fat; these fractionated oils, transesterified oils, and hydrogenated oils; at least 1 of palm oil and/or palm fractionated oil, transesterified oil, hydrogenated oil. The liquid oil is an oil or fat that is liquid at 20 ℃, and examples thereof include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, rice bran oil, and the like.

From the viewpoint of manufacturing cost, the smaller the content of the ester-exchanged oil in the margarine of the present invention, the more preferable. Specifically, the content of the ester-exchanged oil is preferably 10% by weight or less, more preferably 6% by weight or less, and still more preferably 3% by weight or less, based on the total amount of the oil and fat contained in the margarine. Most preferably free of transesterified oils.

In addition, from the viewpoint of halation, the margarine-containing of the present invention preferably does not contain lard.

The margarine according to the present invention may contain, in addition to the oil and water, components that are usually blended in margarine. Examples of such components include emulsifiers, flavors, antioxidants, coloring materials, saccharides, common salt, viscosity-increasing stabilizers, sweeteners, sour materials, and taste-imparting materials.

Examples of the emulsifier include soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and the like.

Examples of the perfume include butter essence and milk essence.

Examples of the antioxidant include tocopherol, beta-carotene, and tea extract (catechin, etc.).

Examples of the coloring material include beta-carotene, caramel, monascus pigment (Japanese: red yeast pigment), and the like.

Examples of the saccharides include granulated sugar, fructose, glucose, syrup, reducing syrup, honey, isomerized sugar, invert sugar, oligosaccharide, trehalose, and sugar alcohol.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, agar, glucomannan, gelatin, starch, and the like.

Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin sodium, stevia extract, stevia powder, and the like.

Examples of the sour taste material include acetic acid, lactic acid, and gluconic acid.

Examples of the taste-imparting raw material include dairy products, flavor extracts, and other taste-imparting raw materials in addition to the sugar, the sweetener, and the sour taste-imparting raw material. Examples of the dairy product include whole milk powder, skim milk powder, condensed milk, heat-treated products and enzyme-treated products of milk fat, milk, sweetened condensed milk, fermented milk, whipped cream, cheese, and the like. Examples of the flavor extract include kelp extract and fermented seasoning. Examples of the other raw materials having a taste include egg yolk, whole egg, coffee, cocoa, green tea, fillings, fruit juice, pulp, vegetable paste, and vegetable powder.

The roll-in margarine of the present invention is a roll-in margarine obtained as follows: the fat and oil composition satisfying the above-mentioned constituent fatty acid composition and triglyceride composition as a whole is composed by using one or more fat and oil components in combination, and the fat and oil is heated and melted, and if necessary, an oil-soluble component such as an emulsifier is added to prepare an oil phase, and an aqueous phase obtained by adding water, and if necessary, a water-soluble component such as salt, a flavor, a taste-imparting material and the like is added to the oil phase and stirred to emulsify the mixture, and after cooling and kneading, the mixture is subjected to aging treatment and standing to obtain the fat and oil composition.

It is desirable to perform the sterilization treatment at any stage before and after emulsification after mixing the oil phase and the water phase. The sterilization method can be batch type in a tank, or continuous type using a plate heat exchanger or a scraped heat exchanger.

Examples of the device used for the cooling kneading include: a closed continuous tube cooler, a plate-type heat exchanger, a combination of a cooling device or a cooling kneading device such as a screw heat exchanger, a kombinder (Japanese コ), a Perfector (Japanese Utility), etc. as a margarine maker, a plate-type heat exchanger, an open type diacetooler (Japanese) and a compound (Japanese コ), etc.

The temperature at the time of cooling is preferably 20 to 40 ℃ lower than the melting point of the oil phase portion, more preferably 30 to 40 ℃ lower than the melting point of the oil phase portion, and still more preferably 30 to 35 ℃ lower than the melting point of the oil phase portion. If cooled to a temperature 20 ℃ lower than the melting point of the oil phase portion, the fat may not be sufficiently crystallized, and the produced layered food may have poor floating feel, and if cooled to a temperature exceeding 40 ℃ compared with the melting point of the oil phase portion, the cost for cooling may be excessively high. However, if the temperature at the time of cooling is lower than 0 ℃, the water in the emulsion may freeze to damage the equipment, and therefore it is preferable not to cool the emulsion so that the temperature at the time of cooling is lower than 0 ℃.

The curing treatment is preferably carried out at 15 to 30℃for 10 to 100 hours. The curing temperature is more preferably 18 to 27℃and still more preferably 20 to 25 ℃. If the temperature at the time of aging is lower than 15 ℃, the aging effect cannot be sufficiently obtained, and therefore, the improvement of physical properties of the entangled margarine by the aging treatment becomes insufficient, and there is a difference in the handling property at the time of producing a layered food, and if the temperature exceeds 30 ℃, the entangled margarine is softened to a necessary extent or oil immersion (Japanese: oil immersion) occurs, and therefore, the quality of the entangled margarine is deteriorated, and the produced layered food may not realize the taste of the meat and may not obtain a good floating feeling. The curing treatment time is more preferably 18 to 72 hours, still more preferably 24 to 48 hours. If the curing time is less than 10 hours, the curing effect may not be sufficiently obtained, and on the other hand, the effect may reach the peak even if the curing time exceeds 100 hours, and the productivity may be lowered. As the aging treatment equipment, a temperature-controlled oven or the like can be used.

After the aging treatment, the mixture is allowed to stand at a temperature lower than the aging treatment temperature for a predetermined time or longer. Thus, the fat and oil to be entangled in the margarine is crystallized, and the crystallization is stabilized, whereby the entanglement of the margarine with time can be achieved with the change in hardness suppressed. The temperature at the time of standing is lower than the aging treatment temperature and is preferably-30 to 25 ℃, more preferably-20 to 25 ℃, still more preferably 0 to 10 ℃. If the temperature is lower than-30 ℃, it is disadvantageous in terms of the cost of keeping, and there are cases where the margarine is not easily stretched when producing a layered food, the workability is poor, or a sufficient gap between the layers is not formed in the produced layered food, and the floating feeling is poor. If the temperature exceeds 25 ℃, the margarine may not be easily stretched when the layered food is produced, the workability may be poor, or a sufficient gap may not be formed between the layers in the produced layered food, and the floating feeling may be poor.

The time for standing is preferably 24 hours or longer. If the amount of the oil is less than 24 hours, the crystals of the oil may not be sufficiently precipitated or may be unstable, and the produced margarine may not have sufficient physical properties, and a sufficient gap may not be formed between the layers in the produced layered food, resulting in poor floating feeling. The upper limit of the standing time is preferably 2 years from the viewpoint of storage cost, but is not particularly limited thereto.

The rolled margarine of the present invention may be formed into a sheet. In this case, for example, the margarine roll of the present invention, which is cooled and plasticized after being mixed and emulsified, may be introduced into a former.

The rolled margarine of the present invention can be used for producing layered food by being rolled into dough, stretched, and baked in the same manner as the rolled margarine produced by the conventional production method.

Examples of the layered food include Danish bread, croissants, pie, and the like, but are not particularly limited.

The blending amount of the margarine-incorporated in the layered food of the present invention varies depending on the type of layered food to be produced, and is not particularly limited as long as the effect of the present invention is exhibited, and is preferably 15 to 40% by weight based on the entire layered food.

The method for producing the layered food of the present invention is not particularly limited, and a known raw material may be used and a known formulation and a known method may be adopted in addition to the roll-in margarine of the present invention.

Examples

The present invention will be described more specifically by way of examples shown below, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

The raw materials used in examples and comparative examples are as follows.

1) Zhong Hua "palm oil"

2) Palm stearin manufactured by Kabushiki Kaisha Zhong Hua "

3) Extremely hydrogenated palm oil manufactured by Sun oil and fat (Co., ltd.) "

4) (strain) Zhong Hua "palm kernel oil"

5) "rapeseed oil" manufactured by Kabushiki Kaisha Zhong Hua "

6) Zhong Hua "extremely hydrogenated palm kernel oil"

7) Zhong Hua "extremely hydrogenated rapeseed oil"

8) Palm super liquid oil manufactured by Kabushiki Kaisha Zhong Hua "

9) Zhong Hua A "palm Diluye oil"

10 Palm liquid oil manufactured by (strain) Zhong Hua'

11 Grinding of "Fengqimo" by Vitamin (strain) "

12 Soybean lecithin manufactured by J OIL MILLS Co., ltd "

13 Butter essence made by high sand spice (strain) "

14 MEGMILK SNOW BRAND (strain) defatted milk powder "

15 'refined salt' manufactured by salt industry center of financial law "

16 Lard manufactured by Kagaku Kogyo Co., ltd.) (strain) Zhong Hua "

17 (strain) Zhong Hua "medium melting point component of palm"

18 (strain) Zhong Hua "cocoa butter"

19 "manner" manufactured by Niday cleaning powder (strain) "

20 Solar heat-clearing powder (strain), 'sleeve'

21 GK manufactured by Kagaku Kogyo Co., ltd. (strain) Zhong Hua "

22 White sugar P made by New sugar (strain) production "

23 Egg manufactured by GP center of chicken egg in Chicheng (strain) "

24 An "d sleeve G" manufactured by strain Zhong Hua "

25 (strain) Zhong Hua "curing C"

< evaluation of hardness Change over time >

The margarine rolls obtained in examples 1 to 15 and comparative examples 1 to 12 were refrigerated for the following predetermined time and then collected in a penetration pot (Japanese: ぺ in a can). The both ends of the penetration pot were subjected to surface cutting with a butter knife, immersed in a constant temperature water tank at 15℃for 3 hours, and then the penetration value (Japanese: the enamel value) was measured with a penetration METER (PENETRO METER, manufactured by ELEX SCIENTIFIC Co., ltd.) and evaluated on the basis of the following criteria. The penetration value obtained in the measurement was rounded at or below a decimal point.

5, the method comprises the following steps: after curing, the difference between the penetration value at 15 ℃ after 24 hours of cold storage and the penetration value at 15 ℃ after 2 weeks of cold storage is less than 15

4, the following steps: after the curing treatment, the difference between the penetration value at 15 ℃ after 24 hours of cold storage and the penetration value at 15 ℃ after 2 weeks of cold storage is 15 or more and less than 30

3, the method comprises the following steps: after the curing treatment, the difference between the penetration value at 15 ℃ after 24 hours of cold storage and the penetration value after 2 weeks of cold storage is 30 to less than 50

2, the method comprises the following steps: after the aging treatment, the difference between the penetration value at 15 ℃ after 24 hours of cold storage and the penetration value after 2 weeks of cold storage is 50 or more and less than 70

1, the method comprises the following steps: after curing treatment, the difference between the penetration value at 15 ℃ after 24 hours of cold storage and the penetration value at 15 ℃ after 2 weeks of cold storage is more than 70

< operability during Danish bread making >

In the preparation of Danish breads of examples 16 to 30 and comparative examples 13 to 24, the workability in folding into dough of the margarine rolls of examples 1 to 15 and comparative examples 1 to 12, respectively, which were temperature-controlled at 15℃for 3 hours, was evaluated according to the following criteria.

5, the method comprises the following steps: the rolled margarine stretches evenly in the dough and the operating time is very short.

4, the following steps: the elongation unevenness involved in margarine is hardly observed, and the operation time is short.

3, the method comprises the following steps: the elongation of the rolled-in margarine was slightly uneven, but the operation time was short.

2, the method comprises the following steps: the portion involved in margarine which is not uniformly elongated is more, and the operation time is long.

1, the method comprises the following steps: the rolled margarine is not stretched, the rolled margarine blocks are visible in the dough, and the operation time is very long.

< taste of meat >)

10 panelists were asked to eat the danish breads prepared in examples 16 to 30 and comparative examples 13 to 24, and evaluated according to the following criteria. The average score of the evaluation values of each person is shown.

5, the method comprises the following steps: the mouthfeel of the meat is very strongly perceived.

4, the following steps: the taste of the meat is strongly perceived.

3, the method comprises the following steps: the taste of the meat is perceived.

2, the method comprises the following steps: the mouthfeel of the meat is not very much felt.

1, the method comprises the following steps: the taste of the meat is not perceived.

< floating feel >)

Danish breads prepared in examples 16 to 30 and comparative examples 13 to 24 were cut, and 10 panelists were asked to observe the cross sections thereof, and evaluated according to the following criteria. The average value of the evaluation values of each person is shown.

5, the method comprises the following steps: the floating feeling was very good, and there was a sufficient gap between the layers.

4, the following steps: the floating feel was good, and a sufficient gap was provided between most of the layers.

3, the method comprises the following steps: the floating feeling was good, and a portion where there was no sufficient gap was present between the layers.

2, the method comprises the following steps: the floating feeling is poor, and there are many portions without sufficient gaps between the layers.

1, the method comprises the following steps: the feeling of floating is very poor, and there is not sufficient gap between most of the dough.

< comprehensive evaluation >)

The comprehensive evaluation was performed based on the results of the evaluation of the change in hardness with time of incorporation into margarine, the handling property at the time of making danish bread, the taste of the meat quality of danish bread, and the floating feeling. The evaluation criteria at this time are as follows.

A: the hardness change with time of the artificial butter, the handling property during making of Danish bread, the taste of the meat of Danish bread, and the floating feeling are all satisfied with 4.0 to 5.0 minutes.

B: the hardness change with time of the artificial butter, the handling property during making of Danish bread, the taste of the meat of Danish bread, and the floating feeling are all 3.5-5.0 minutes, and at least one of them is 3.5-4.0.

C: the hardness change with time of the artificial butter, the handling property during making of Danish bread, the taste of the meat of Danish bread, and the floating feeling are all 3.0 to 5.0 minutes, and at least one of them is 3.0 to less than 3.5.

D: the hardness change with time of the artificial butter, the handling property during making of Danish bread, the taste of the meat of Danish bread, and the floating feeling are all 2.0 to 5.0 minutes, and at least one of them is 2.0 to less than 3.0.

E: at least one of the hardness change with time of the inclusion of margarine, the handling property at the time of making Danish bread, the taste of the meat quality of Danish bread, and the floating feeling was evaluated to be less than 2.0.

Example 1

55.0 parts by weight of palm oil, 8.1 parts by weight of palm stearin, 1.6 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of palm kernel oil and 8.1 parts by weight of rapeseed oil were mixed according to the formulation shown in Table 1. Adding 0.5 weight part of monoglyceride, 0.5 weight part of soybean lecithin and 0.1 weight part of butter essence into the oil mixture, melting at 70 ℃, and maintaining at 65-70 ℃ to prepare an oil phase. The melting point of the oil phase was 38 ℃. In addition, 1.0 weight part of salt and 0.5 weight part of skimmed milk powder are added to 16.5 weight parts of water, stirred, sterilized at 80-85 ℃ for 20 minutes, and then kept at 65-70 ℃ to prepare a water phase. Adding the water phase into the oil phase for emulsification for more than 20 minutes to obtain an emulsion.

The emulsion thus obtained was kneaded at a cooling rate of-30 to-50 ℃/min and then quenched to 10 ℃, and then introduced into a molding apparatus to form a margarine sheet. The margarine was aged at 20deg.C for 24 hours, and then stored at 4deg.C for 2 weeks. The hardness change of the obtained margarine-incorporated with time was evaluated.

TABLE 1

Formula (formula unit: weight price) of margarine

Example 2

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were set to 32.4 parts by weight of palm oil, 9.7 parts by weight of palm stearin, 12.1 parts by weight of rapeseed oil, 20.2 parts by weight of extremely hydrogenated palm kernel oil, and 6.5 parts by weight of extremely hydrogenated rapeseed oil according to the formulations in table 1, and extremely hydrogenated palm oil and palm kernel oil were not used. The melting point of the oil phase was 43 ℃.

Example 3

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 60.7 parts by weight of palm oil, 16.2 parts by weight of palm stearin, and 4.0 parts by weight of rapeseed oil according to the formulations in table 1, and extremely hydrogenated palm oil and palm kernel oil were not used. The melting point of the oil phase was 42 ℃.

Example 4

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 8.1 parts by weight of palm oil, 16.2 parts by weight of palm stearin, 1.6 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of palm kernel oil, 8.1 parts by weight of rapeseed oil, and 38.8 parts by weight of palm liquid oil according to the formulations in table 1. The melting point of the oil phase was 42 ℃.

Example 5

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 20.3 parts by weight of palm oil, 24.3 parts by weight of palm stearin, 4.0 parts by weight of extremely hydrogenated palm oil, 28.3 parts by weight of rapeseed oil, and 4.0 parts by weight of palm super liquid oil, and no palm kernel oil was used in the formulations shown in table 1. The melting point of the oil phase was 45 ℃.

Comparative example 1

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 24.3 parts by weight of palm oil, 11.3 parts by weight of rapeseed oil, 17.0 parts by weight of extremely hydrogenated palm kernel oil, 12.1 parts by weight of extremely hydrogenated rapeseed oil, and 16.2 parts by weight of palm super liquid oil, and palm stearin, extremely hydrogenated palm oil, and palm kernel oil were not used. The melting point of the oil phase was 46 ℃.

Comparative example 2

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 42.9 parts by weight of palm oil, 4.0 parts by weight of palm stearin, 1.6 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of rapeseed oil, 16.2 parts by weight of extremely hydrogenated palm kernel oil, and 8.1 parts by weight of palm biliquid oil, and the palm kernel oil was not used. The melting point of the oil phase was 36 ℃.

Comparative example 3

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 16.1 parts by weight of palm oil, 24.3 parts by weight of palm stearin, 8.1 parts by weight of extremely hydrogenated palm oil, 24.3 parts by weight of rapeseed oil, and 8.1 parts by weight of palm super liquid oil, and palm kernel oil was not used. The melting point of the oil phase was 47 ℃.

From the evaluation results shown in table 1, the margarine roll in examples 1 to 5 and comparative examples 1 and 3 showed no change in hardness with time, and were very good, and the margarine roll in comparative example 2 showed little change in hardness with time.

Example 6

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 13.8 parts by weight of palm stearin, 1.6 parts by weight of extremely hydrogenated palm oil, 9.7 parts by weight of rapeseed oil, 8.9 parts by weight of extremely hydrogenated palm kernel oil, 10.5 parts by weight of palm super liquid oil, 16.2 parts by weight of palm biliquid oil, and 20.2 parts by weight of lard, and the palm oil and palm kernel oil were not used in accordance with the formulations in table 2. The melting point of the oil phase was 36 ℃.

TABLE 2

Formula of margarine (formula unit: weight portion)

Example 7

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations in table 2 were 16.2 parts by weight of palm oil, 8.1 parts by weight of palm stearin, 4.0 parts by weight of extremely hydrogenated palm oil, 4.0 parts by weight of rapeseed oil, and 48.6 parts by weight of the medium melting point component in palm, and palm kernel oil was not used. The melting point of the oil phase was 38 ℃.

Example 8

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations in table 2 were 36.4 parts by weight of palm oil, 16.2 parts by weight of palm stearin, 4.0 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of palm super oil, and 16.2 parts by weight of cocoa butter, and palm kernel oil and rapeseed oil were not used. The melting point of the oil phase was 44 ℃.

Example 9

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were 24.3 parts by weight of palm oil, 8.1 parts by weight of palm stearin, 1.6 parts by weight of extremely hydrogenated palm oil, 4.0 parts by weight of palm kernel oil, 4.0 parts by weight of rapeseed oil, 8.1 parts by weight of palm liquid oil, and 30.8 parts by weight of lard according to the formulations in table 2. The melting point of the oil phase was 36 ℃.

Comparative example 4

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations in table 2 were 13.7 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of rapeseed oil, 40.5 parts by weight of palm super oil, and 18.6 parts by weight of lard, and palm oil, palm stearin, and palm kernel oil were not used. The melting point of the oil phase was 46 ℃.

Comparative example 5

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations in table 2 were 12.2 parts by weight of palm oil, 8.1 parts by weight of palm stearin, 4.0 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of rapeseed oil, 20.2 parts by weight of the medium melting point component in palm, and 28.3 parts by weight of cocoa butter, and palm kernel oil was not used. The melting point of the oil phase was 36 ℃.

Comparative example 6

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations in accordance with the formulation in table 2 were set to 4.0 parts by weight of palm stearin, 8.1 parts by weight of extremely hydrogenated palm oil, 40.5 parts by weight of palm super liquid oil, and 28.3 parts by weight of cocoa butter, and palm oil, palm kernel oil, and rapeseed oil were not used. The melting point of the oil phase was 42 ℃.

Comparative example 7

A margarine was obtained in the same manner as in example 1, except that the oil and fat formulations were set to 32.4 parts by weight of palm oil, 8.1 parts by weight of palm stearin, 3.2 parts by weight of extremely hydrogenated palm oil, and 37.2 parts by weight of lard, and palm kernel oil and rapeseed oil were not used in accordance with the formulations in table 2. The melting point of the oil phase was 43 ℃.

According to the evaluation results shown in table 2, the margarines in examples 6 and 9 and comparative examples 4 and 7 were excellent in that no change in hardness with time was observed, and the margarines in examples 7 and 8 were also excellent in that little change in hardness with time was observed. Comparative examples 5 and 6 show changes in hardness with time, but at a level where there was no problem.

Example 10

Margarine-containing cream was obtained by the same formulation and production conditions as in example 1, except that quenching was performed under the production conditions shown in Table 3 so that the difference between the melting point of the oil phase portion and the product temperature after quenching was 22 ℃.

TABLE 3

Process for producing margarine

Example 11

Margarine-containing cream was obtained in the same manner as in example 1, except that quenching was performed under the production conditions shown in Table 3 so that the difference between the melting point of the oil phase portion and the product temperature after quenching was 36 ℃.

Example 12

A margarine was obtained in the same manner as in example 1, except that the temperature during the aging treatment was 17℃under the production conditions shown in Table 3.

Example 13

A margarine was obtained in the same manner as in example 1, except that the temperature during the aging treatment was set to 28℃under the production conditions shown in Table 3.

Example 14

Margarine-containing cream was obtained in the same manner as in example 1, except that the curing treatment time was 12 hours under the production conditions shown in Table 3.

Example 15

Margarine was obtained in the same formulation and production conditions as in example 1, except that the curing treatment time was 96 hours under the production conditions shown in table 3.

Comparative example 8

Margarine-containing cream was obtained in the same manner as in example 1, except that quenching was performed under the production conditions shown in Table 3 so that the difference between the melting point of the oil phase portion and the product temperature after quenching was 13 ℃.

Comparative example 9

A margarine was obtained in the same manner as in example 1, except that the temperature during the aging treatment was set to 10℃under the production conditions shown in Table 3.

Comparative example 10

A margarine was obtained in the same manner as in example 1, except that the temperature during the aging treatment was set to 35℃under the production conditions shown in Table 3. However, this inclusion of margarine is partially visible with oil immersion.

Comparative example 11

Margarine-containing cream was obtained in the same manner as in example 1, except that the curing treatment time was 6 hours under the production conditions shown in Table 3.

Comparative example 12

A margarine roll was obtained in the same formulation and production conditions as in example 1, except that no aging treatment was performed under the production conditions shown in Table 3.

According to the evaluation results shown in table 3, the margarine rolls of examples 11, 12 and 15 showed no change in hardness with time, and were very good, and the margarine rolls of examples 10, 13 and 14 and comparative example 8 showed little change in hardness with time. The margarine-containing hardness of comparative example 10 was found to change with time, but at a level at which there was no problem. The margarine-incorporated in comparative examples 9 and 11 showed a level of temporal hardness change which was a problem in quality, and the margarine-incorporated in comparative example 12 showed a larger temporal hardness change than comparative examples 9 and 11.

Production of Danish bread of examples 16 to 30 and comparative examples 13 to 24

Danish bread was made using the margarine rolls obtained in examples 1 to 15 and comparative examples 1 to 12. Specifically, according to the formulation shown in Table 4, the raw materials other than margarine and shortening were kneaded at low speed for 3 minutes and at medium and high speed for 3 minutes by a mixer, and then the shortening was mixed, and kneaded at low speed for 3 minutes and at medium and high speed for 3 minutes, and the kneading temperature was set to 25 ℃. After allowing the dough to ferment at room temperature for 30 minutes, the dough was cooled at 1 ℃ for 5 hours.

After 1916g of cooled dough was formed, 500g of the rolled margarine, which had been temperature-regulated to 15 ℃, was left to stand and then packed. At this time, the size of the dough before stretching, in which the margarine is wrapped, was 36cm (length) ×14.4cm (width) ×5cm (thickness). The dough was stretched in stages 5mm each time by a reverse sheeter (japanese) until it reached a thickness of 10mm, then stretched in stages 2mm each time, and finally the dough was stretched to a thickness of 4mm by a reverse sheeter adjusted to a thickness of 4 mm. Next, after the dough was folded 3 times (3 o, japanese), the dough was stretched to a thickness of 3mm using a reverse sheeter adjusted to a thickness of 3 mm. The resulting dough was cooled at 1℃for 10 hours and then folded 3 more times, and then stretched to a thickness of 2.5mm using a reverse sheeter adjusted to a thickness of 2.5 mm. After the dough was formed, it was finally baked for 1 hour by a toaster with a humidity of 70% at 35℃and baked for 15 minutes by a toaster with a temperature of 200℃to obtain Danish bread. The handling properties of the obtained danish bread and the texture and floating feel of the meat of the obtained danish bread were evaluated, and the results are summarized in table 5.

TABLE 4

Formula of Danish bread

TABLE 5

Evaluation of Danish bread

Table 5 summarizes the results of danish bread made by rolling in margarine with the difference in P content/S content (weight ratio) in the whole constituent fatty acids of the oils and fats used and SSS content in the whole triglycerides.

According to Table 5, the Danish breads obtained in examples 16 to 20 were prepared using margarine rolls (examples 1 to 5) having a P content/S content (weight ratio) of the oils and fats used of 0.6 to 1 and an SSS content in the range of 10 to 20% by weight. As a result, the elongation unevenness of the margarine involved was hardly seen in all the danish breads, the handling property was good when the danish breads were made, the taste of the meat was strongly felt, and the floating feeling was also good; most of the layers have sufficient gaps between them.

On the other hand, the danish bread obtained in comparative example 13 was produced using a margarine roll (comparative example 1) having a P content/S content (weight ratio) of the fat used of as small as 0.54, and as a result, the evaluation item of the meat quality of the danish bread was insufficient.

The danish bread obtained in comparative example 14 was produced using margarine (comparative example 2) in which the SSS content of the used fat was as low as 8 wt%, and as a result, the evaluation item of the floating feeling of the danish bread was insufficient.

The danish bread obtained in comparative example 15 was produced by using margarine (comparative example 3) having an SSS content of the used fat of up to 22 wt%, and as a result, the evaluation item of the texture of the danish bread was insufficient.

TABLE 6

Evaluation of Danish bread

Table 6 summarizes the results of the Danish bread made by rolling in margarine with different SUS content and SSU content/SUS content (weight ratio) in the whole triglyceride of the used fat.

According to Table 6, the Danish breads obtained in examples 16 and 21 to 24 were prepared using margarine rolls (examples 1 and 6 to 9) having an SUS content of 15 to 50% by weight and an SSU content/SUS content (weight ratio) in the range of 0.1 to 1. As a result, in all of the danish breads, there was little difference in elongation involved in margarine, and the handling property was good when making danish breads, the taste of the meat was strongly felt, the floating feeling was also good, and there were sufficient gaps between most of the layers.

On the other hand, the danish bread obtained in comparative example 16 was produced by using margarine (comparative example 4) in which the content of SUS of the used fat was as low as 13% by weight, and as a result, the evaluation item of the meat quality of the danish bread was insufficient.

The danish bread obtained in comparative example 17 was produced using a margarine roll (comparative example 5) having an SUS content of the used fat of up to 55 wt%, and when the danish bread was produced, the margarine roll did not extend uniformly, and as a result, the evaluation item of the operability was insufficient.

The danish bread obtained in comparative example 18 was produced using a margarine roll (comparative example 6) having an SSU content/SUS content (weight ratio) of the fat and oil used of as low as 0.08, and when the danish bread was produced, the margarine roll did not extend uniformly, and as a result, the evaluation item of the operability was insufficient.

The danish bread obtained in comparative example 19 was produced using margarine (comparative example 7) with a content of SSU/SUS (weight ratio) of the used fat of 1.1, and as a result, the evaluation item of the meat quality of the danish bread was insufficient.

TABLE 7

Evaluation of Danish bread

Table 7 summarizes the results of the Danish breads made with margarine rolls having the same formulation, different cooling temperatures at the time of manufacture, and different aging temperatures and times.

According to Table 7, the Danish breads obtained in examples 16 and 25 to 30 were prepared by using margarine rolls (examples 1 and 10 to 15) in which the temperature during cooling was 20 to 40℃lower than the melting point of the oil phase portion and the temperature during aging was 15 to 30℃and the time was 10 to 100 hours. As a result, the whole danish bread showed little uneven elongation of the margarine, and the handling property was good when making danish bread, the taste of the meat was strongly perceived, the floating feeling was also good, and a sufficient gap was provided between most of the layers.

On the other hand, the danish bread obtained in comparative example 20 was produced using a rolled margarine (comparative example 8) cooled at a temperature 13 ℃ lower than the melting point of the oil phase portion. In contrast to the result of the danish bread of comparative example 20, which had not been sufficiently evaluated for the floating sensation of the danish bread, all of the evaluation items of the danish bread (example 16) produced by the margarine-in (example 1) cooled at a temperature 28 ℃ lower than the melting point of the oil phase portion were good.

The Danish bread obtained in comparative example 21 was made by using a rolled margarine (comparative example 9) having a temperature of the aging treatment as low as 10 ℃. In contrast to the result that all the evaluation items of the danish bread (example 16) produced by the margarine roll (example 1) having a temperature of 20 ℃ for the aging treatment were good, the danish bread of comparative example 21 had a large number of portions not uniformly stretched by the margarine roll during the production of the danish bread, and as a result, the evaluation items of the operability were insufficient. The danish bread obtained in comparative example 22 was produced using margarine rolled up at a temperature of up to 35 ℃.

The danish bread obtained in comparative example 23 was produced by using margarine rolled in with a ripening time as short as 6 hours (comparative example 11). In contrast to the Danish bread (example 16) produced by the margarine roll (example 1) having a time of aging treatment of 24 hours, which was satisfactory in all the evaluation items, the Danish bread of comparative example 23 had a large number of portions not uniformly stretched by the margarine roll during the Danish bread production, and as a result, the evaluation items of the operability were insufficient. The Danish bread obtained in comparative example 24 was made from margarine rolled without aging (comparative example 12), and the margarine rolled during the preparation of Danish bread was not elongated, and the cake of margarine rolled in the dough was visible, so that the evaluation item of the operability was insufficient.

Claims

1. A margarine comprising, in the whole fatty acids constituting the fat and oil contained in the margarine, trans fatty acids in an amount of 5 wt.% or less, S in an amount of 25 to 70 wt.%, and P in an amount of 0.6 to 1 in terms of weight ratio,

the content of the transesterified oil is 10 wt% or less in the whole fat and oil, 10 wt% to 20 wt% of SSS, 15 wt% to 50 wt% of SUS, and the ratio of SSU content to SUS content is 0.1 to 1 by weight in the whole triglyceride in the fat and oil,

Cooling to 20-40 deg.C lower than the melting point of oil phase, kneading, aging at 15-30 deg.C for 10-100 hr, standing at-30-25 deg.C for more than 24 hr,

p: palmitic acid, palmitic acid,

S: saturated fatty acid with more than C16,

U: unsaturated fatty acid with more than 16C,

SSS: triglycerides with 3 molecules of S bonded thereto,

SSU: triglycerides with S bonded to the 1,2 or 2,3 position and U bonded to the 1 or 3 position.

2. The roll-in margarine of claim 1, wherein no transesterified oil is present.

3. The margarine according to claim 1 or 2, wherein the total content of S and U in the total constituent fatty acids of the fat and oil contained in the margarine is 80 to 100% by weight.

4. The roll-in margarine according to claim 1 or 2, wherein the palm oil and/or palm fractionated oil is contained in an amount of 50 to 95% by weight based on the total amount of the fat contained in the roll-in margarine.

5. A layered food product using the margarine roll according to any one of claims 1 to 4.