JP2001262181A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition essentially free from trans-acid and having physical properties suitable for sheet margarine. SOLUTION: This plastic oil and fat composition essentially free from trans- acid and having physical properties suitable for sheet margarine is produced from oil and fat obtained by the non-selective transesterification of a solid fat originated from palm oil and a lauric oil and fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a trans fat-free plastic oil-and-fat composition, and more particularly, to a sheet-like oil-and-fat processed food substantially free of a trans-acid and to a sheet-shaped oil-and-fat-processed food. Croissant,
The present invention relates to layered flour puffed foods such as danish and pie.

[0002]

2. Description of the Related Art Layered flour-puffed foods such as croissants, danish and pies are one of the very popular foods having a unique texture. In general, rolled margarine or sheet margarine called puff pastry is used for the production of these foods, but since it is repeatedly stretched and folded together with the dough, it has good hardness in the use temperature range and good in a wide temperature range. High extensibility and shape retention that does not melt and flow out are required at the same time. That is, if the extension of the fats and oils is insufficient, a uniform layer cannot be obtained, and if the fats and oils melt, coalescence of the dough occurs, and a sufficient volume cannot be obtained during firing.

[0003] Conventionally, a plastic fat composition used for the production of sheet-like margarine or the like includes hydrogenation for imparting good extensibility in a wide temperature range and shape retention that does not melt and flow out. In many cases, a moderately hardened oil or fat is used. However, the fats and oils which have been moderately hardened by hydrogenation contain one or more trans acids which are hardly present in natural fats and oils.
It is present from 0 to 50% by weight. Regarding this transacid, which is hardly present in nature, the FAO / WHO Joint Research Committee has reported that the intake of transacid has no effect on the human body, but in recent studies on transacid, There is also a report that the LDL / HDL cholesterol ratio in plasma is increased to cause cardiovascular disease.
Although it is difficult to make a clear conclusion at this stage, it is reasonable to think that it is preferable to contain as little trans acid as possible in fats and oils because of concerns about the health effects of excessive intake of trans acid. It is.

As a method for obtaining a plastic oil containing no trans acid, there is a method of mixing natural oil or fat or oil obtained by fractionation. For example, Tokuhyo Hei 8-506
No. 725 discloses a puff pastry margarine obtained by mixing palm oil or a fat derived from palm oil. However, simply mixing fats and oils has a narrow plasticity range, and in addition, palm oil has a narrow range. Generation of coarse crystals,
There is a problem such as cracks during refrigerated storage, and the function as a sheet-like margarine is insufficient. It is also known to chemically random transesterify mixed fats and oils such as lard and palm fats and oils that exhibit a solid state at normal temperature with lauric fats and behenic fats and oils using metal alcoholates and the like. (For example, Japanese Patent Publication No. 6-43595)
JP-A-8-242765, JP-A-9-24167
No. 2, JP-A-11-289976), interest in such fats and oils is mainly focused on improving the crystal properties and foaming properties of lard and palm-based fats and oils, and is required for sheet margarine. No mention is made of the physical properties.

In addition, Japanese Patent Publication No. 1-54980 and Japanese Patent Publication No. 4
Although the fats and oils disclosed in JP-A-75590 and JP-A-10-165093 are described as being effective as sheet margarine, Japanese Patent Publication No. 1-54980 discloses that random transesterification and hydrogenation with an iodine value of 5 or less are carried out. It is a combined method, which has a drawback that cracking is likely to occur during refrigerated storage due to the fact that it contains trans acid but has a small content of unsaturated fatty acids although it is small.
Japanese Patent Application Laid-Open No. 10-165093 uses a lipase having 1,3 specificity, and has a disadvantage that it must be expensive.

[0006]

DISCLOSURE OF THE INVENTION In view of the above situation, the present invention provides a sheet-like material which contains substantially no trans acid and has physical properties suitable for producing layered flour-puffed foods such as croissants, danish and pies. An object of the present invention is to provide a plastic fat composition for margarine.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, non-selectively transesterified fats and oils having a specific fatty acid composition can be substantially transformed. The present inventors have found that they do not contain an acid and have an excellent function as a sheet margarine, and have completed the present invention.

That is, a first aspect of the present invention is to provide a fat or oil containing a solid fat derived from palm oil and a lauric fat or a fat or oil containing 100 parts by weight of monoglyceride in an amount of 25 parts by weight or less and then non-selective ester. In the plastic fat obtained by the exchange, the constituent fatty acid composition in the plastic fat is C16
Saturated fatty acid content of 35 to 60% by weight, saturated fatty acid content of C14 or less 20 to 50% by weight, unsaturated fatty acid content 1
The present invention relates to a plastic fat which is 0 to 30% by weight and contains substantially no trans acid.

In a preferred embodiment, the constituent fatty acid composition in the above-mentioned plastic fat and oil has a palmitic acid content of 30%.
The present invention relates to a plastic fat having a lauric acid content of 15 to 30% by weight and an oleic acid content of 10 to 25% by weight.

Another preferred embodiment relates to a plastic fat composition containing at least one of the above-described plastic fats.

[0011] The second aspect of the present invention relates to a sheet-like processed fat or oil product using the above-mentioned plastic fat or oil composition.

A third aspect of the present invention relates to a layered flour-puffed food made using the above-described sheet-like processed fat or oil.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The solid fat derived from palm oil used in the present invention is not particularly limited as long as it contains 35% or more of palmitic acid, but is preferably a high fat obtained by dry or wet fractionation of palm oil. The melting point is preferred. Also,
Oils and fats with as low an iodine value as possible, so-called extremely hardened oils, can also be used.

The lauric fats and oils in the present invention include:
Examples include fats and oils such as coconut oil, palm kernel oil, and high lauric rapeseed oil, fractionated oils thereof, and extremely hardened oils.

The fats and oils composed of palm oil-derived solid fats and lauric fats and oils, which are raw materials for the non-selective transesterification in the present invention, are substantially free from trans acids and have a saturated fatty acid composition of C16 or more. Is adjusted to be 35 to 60% by weight, 20 to 50% by weight of saturated fatty acids having C14 or less, and 10 to 30% by weight of unsaturated fatty acids.
More preferably, palmitic acid is 30 to 50% by weight, lauric acid is 15 to 30% by weight, and oleic acid is 10 to 25% by weight.
Adjusted to weight percent. In this case, if the saturated fatty acid of C16 or more exceeds 60% by weight, the dissolution in the mouth is remarkably deteriorated,
If the amount is less than 10% by weight, sufficient shape retention cannot be obtained.
Similarly, when the saturated fatty acid of C14 or less exceeds 50% by weight, the shape retention property is not sufficient, and when it is less than 20% by weight, the solubility in the mouth deteriorates. If the unsaturated fatty acid exceeds 30% by weight, the shape retention is poor, and if it is less than 10% by weight, the extensibility at low temperatures is inferior. If the constituent fatty acid composition is within the above range, a non-selective transesterification can be carried out by using other fats and oils in combination with solid fats derived from palm oil and lauric fats and oils to produce plastic fats and oils. Other fats and oils to be used in combination are not particularly limited as long as they do not substantially contain a trans acid. Specific examples include corn oil, rapeseed oil, soybean oil, olive oil, safflower oil, cottonseed oil, sunflower oil, rice bran oil, palm oil, soft palm oil, lard, and the like.

For the non-selective transesterification of the present invention, any known method can be used. For example, a chemical reaction using an alkali metal catalyst such as sodium methylate or a biological reaction using an enzyme such as lipase having no regiospecificity can be mentioned, but a chemical reaction that can be produced industrially at low cost is used. Is more preferred.

The expression "substantially free of trans acid" in the present invention means that the amount of trans acid contained in fats and oils is equal to or less than the amount of trans acids in natural fats and oils. .

Further, the non-selective transesterification reaction is carried out by adding a monoglyceride to a fat or oil composed of palm oil-derived solid fat and lauric fat as the raw material for the non-selective transesterification reaction of the present invention. The effect can be improved. This is considered to be due to the fact that the crystal state of triglyceride, which is the main component, is changed by the diglyceride generated by the non-selective transesterification reaction, and the extensibility is improved by an appropriate amount of diglyceride.

The monoglyceride that can be used in the present invention is not particularly limited as long as the constituent fatty acid composition satisfies the above. Further, the content of monoglyceride is preferably 25 parts by weight or less based on 100 parts by weight of a fat or oil composed of palm oil-derived solid fat and lauric fat. More preferably, it is in the range of 3 to 15 parts by weight. If the monoglyceride exceeds 25 parts by weight with respect to the raw material oil in the non-selective transesterification reaction, the amount of diglyceride generated is excessive, and it is difficult to obtain a desirable extensibility as a sheet-like margarine.

The plastic fat or oil composition of the present invention obtained as described above can be used alone or in combination with another fat or oil to obtain a plastic fat or oil composition. At least 40% by weight or more is required to sufficiently exert the effects of the present invention, and if it is less than that, it is difficult to obtain a sufficient effect.

The other fats and oils to be mixed with the plastic fats and oils of the present invention are not particularly limited as long as they are not hydrogenated, and any combination of animal and vegetable fats and oils can be used. For example, vegetable oils such as safflower oil, evening primrose oil, sunflower oil, corn oil, cottonseed oil, soybean oil, sesame oil, rice bran oil, rapeseed oil, etc., which contain a large amount of n-6 polyunsaturated fatty acids, Vegetable oils such as perilla oil, perilla oil, linseed oil, etc., which contain a large amount of polyunsaturated fatty acids, fish oils, such as sardine oil, vegetable oils, such as palm oil, palm kernel oil, coconut oil, etc., which contain a large amount of saturated fatty acids, and tallow Fats and oils selected from animal fats and oils such as pork fat and chicken oil can be used in any combination.

The type and amount of the plastic fat composition of the present invention used in various products are determined in consideration of various physical properties required for the product, conditions of use temperature range, and the like. By adjusting the temperature, characteristics such as consistency and melting point can be controlled. In addition, a separation process may be performed according to physical properties required as a product (for example, margarine or shortening). When performing the separation treatment, any of a solvent-free separation method, a method using an organic solvent such as n-hexane or acetone, or a method using an aqueous surfactant solution may be used.

Further, when a water-in-oil type emulsified fat / oil composition is produced by using the plastic fat / oil composition of the present invention, commonly used emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester and the like may be used. Made, various flavors as flavoring agents, milk-related substances, such as whole milk powder,
Skim milk powder, fermented milk, various salts, milk fat and the like may be added and used in combination. As the raw materials other than those described above, all antioxidants, coloring agents and the like which are usually used can be used.

The method for producing the sheet-like processed oil / fat food of the present invention is not particularly limited, and may be a known method. For example, a method such as cooling, kneading, or molding using a combinator or a method using a cooling drum may be used.

[0025] A layered flour-puffed food can be prepared using the sheet-like processed oil-and-fat food thus obtained.

The layered flour puffed food in the present invention is:
Generally, it is a food obtained by sandwiching a sheet of margarine between flour doughs, repeating stretching and folding, creating thin layers of dough and oil and fat, and baking this, such as croissants, danish, pies, etc. Is exemplified.

[0027]

Next, the present invention will be described in detail with reference to examples, but these examples do not limit the present invention. In the following description, "parts" and "%" all mean "parts by weight" and "% by weight".

(Example 1) 50 parts of palm wet fractionated high melting point part (iodine value 17.3), soft part of palm kernel oil (iodine value 2)
7.0) A non-selective transesterification reaction was carried out at 50 ° C. for 30 minutes at 80 ° C. using 50% of fat as a catalyst with 0.1% of sodium methylate as an oil or fat to obtain an oil or fat composition. Table 1 shows the composition of the constituent fatty acids.

[0029]

[Table 1] Example 2 Palm Dry Fractionated High Melting Point (Iodine Value 38.
9) 60 parts and 40 parts of coconut oil (iodine value 12.4) were subjected to non-selective transesterification in the same manner as described in Example 1 to obtain an oil / fat composition. Table 1 shows the composition of the constituent fatty acids.

(Example 3) 45 parts of the palm wet fractionated high melting point part of Example 1, 50 parts of palm kernel oil soft part, and 5 parts of glycerin monofatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) A non-selective transesterification reaction was carried out in the same manner as described in Example 1 to obtain a fat and oil composition. Table 1 shows the composition of the constituent fatty acids.

Example 4 A fat / oil composition was obtained by subjecting 60 parts of the palm wet fractionated high melting point part of Example 1 and 40 parts of the palm kernel oil soft part to non-selective transesterification in the same manner as described in Example 1. I got Table 1 shows the composition of the constituent fatty acids.

Comparative Example 1 A non-selective transesterification reaction of 70 parts of the palm wet fractionated high melting point part of Example 1 and 30 parts of coconut oil was carried out in the same manner as described in Example 1 to obtain an oil / fat composition. . Table 1 shows the composition of the constituent fatty acids.

(Comparative Example 2) A non-selective transesterification reaction of 30 parts of the palm wet fractionated high melting point part of Example 1 and 70 parts of coconut oil was carried out in the same manner as described in Example 1 to obtain an oil / fat composition. . Table 1 shows the composition of the constituent fatty acids.

Comparative Example 3 Refined corn oil (iodine value 12
Using 3.9), a hydrogenation reaction was performed in a conventional manner to obtain a hydrogenated oil and fat which was hardened. Table 1 shows the composition of the constituent fatty acids.

(Examples 5 to 8) <Preparation of Sheet-shaped Margarine> Glycerin monofatty acid ester (trade name: 60 parts), the oil and fat composition obtained in Examples 1 to 4, 60 parts of refined lard and 20 parts of rapeseed oil were added. (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) (0.2 part) and lecithin (0.2 part) were added and dissolved by heating at 60 ° C.

Next, 20% of water was added to 80% of the adjusted oil phase while stirring, and emulsification was performed for 20 minutes, followed by cooling and kneading with a combinator and molding to obtain a sheet of margarine (Example 5). To 8).

<Evaluation> The evaluation as a sheet margarine was carried out on texture, gloss, nobi and stiffness by a sensory test of five trained panelists.
Shown in

[0038]

[Table 2] (Comparative Examples 4 to 6) <Preparation of Sheet-shaped Margarine> As in Examples 5 to 8,
To 60 parts of the oil and fat composition obtained in Comparative Examples 1 to 3, 20 parts of refined lard, and 20 parts of rapeseed oil, 0.2 part of glycerin monofatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.), lecithin 0.1 part. Two parts were added, and the mixture was heated and dissolved at 60 ° C. Next, 20% of water was added to 80% of the oil phase portion adjusted with stirring, and emulsification was performed for 20 minutes, followed by cooling and kneading with a combinator and molding to obtain a sheet-like margarine (Comparative Examples 4 to 6). )created. Examples 5 to 8
The evaluation was performed in the same manner as described above. Table 2 shows the results.

As is evident from the results in Table 2, the sheet-like margarines of Examples 5 to 8 using the oil and fat composition of the present invention are superior to Comparative Example 6 in physical properties, which are equal to or better than those of Comparative Example 6. In particular, Example 7 in which the amount of diglyceride was increased was excellent. On the other hand, Comparative Examples 4 and 5, in which the constituent fatty acid composition was out of the range of the present invention, had physical properties that lacked practicality as sheet margarine.

(Examples 9 to 12) <Folding pie test> Pies were prepared according to the formulations shown in Table 3.

First, pie dough was prepared using a Can Tho mixer (low speed 2 minutes, high speed 3 minutes, kneading temperature: 20).
° C). Next, the dough was divided and rounded, and then cooled at -5 ° C overnight. The dough was taken out at room temperature of 20 ° C., spread into a 30 cm square using a rolling pin, and then temperature-controlled to 20 ° C. overnight overnight in Examples 5-8 and Comparative Examples 4-6. And wrapped the margarine with the four sides of the dough together, then folded in four and three in a sheeter. After the temperature is controlled at −3 ° C. for 1 hour, four-fold and three-fold are similarly repeated. After the temperature was further controlled at -3 ° C for 2 hours, the dough was spread with a sheeter and molded into a donut shape using circular punches having a diameter of 9 cm and 5 cm. This was baked in an oven at 250 ° C. for 15 minutes to obtain a folded pie (Examples 9 to 12, Comparative Examples 7 to 9).

[0042]

[Table 3] <Evaluation of folded pies> The volumes were compared by taking the average of the heights of the 15 folded pies. The texture was evaluated on a scale of 5 (5; very good, 4; good, 3; normal,
2; slightly inferior, 1; very inferior), and the average value was used as each score. Table 4 shows the evaluation results.

[0043]

[Table 4] As is clear from the results in Table 4, the folded pies of Examples 9 to 12 using the oil / fat composition of the present invention were evaluated to be equal to or higher than the folded pies of Comparative Example 9, and the improvement in volume was particularly large. Admitted. On the other hand, the folded pie using the sheet-shaped margarine of Comparative Example 4 has an effect of improving the volume but has a poor melting property in the mouth, and Comparative Examples 7 and 8 have inferior floating (volume) of the pie due to insufficient shape retention. I was

(Example 13, Comparative Example 10) <Preparation of croissant> Dough is prepared according to the composition and conditions shown in Table 5, and stored at -5 ° C. When the dough temperature reaches 0 ° C., four-folding and three-folding are performed once using the sheet-shaped margarine of Example 5 and Comparative Example 6, and then overnight.
Stored at 5 ° C. Stretch this dough with a sheeter and the bottom 1
After cutting into an isosceles triangle of 2.5 cm and height of 15 cm, it was rolled and molded. This was fermented in a proofer at 35 ° C. and 70% humidity, and baked in an oven at 270 ° C. for 14 minutes (Example 13, Comparative Example 10).

[0045]

[Table 5] The croissant of Example 13 was very good in both volume and internal phase, and was comparable to Comparative Example 10 in both workability and marketability. However, compared to Comparative Example 10, the croissant contained almost no trans acid. No croissants could be made.

[0046]

As described above, since the plastic oil of the present invention contains substantially no trans acid and has excellent physical properties as a sheet margarine, it can be used in the production of puffed flour foods such as croissants, danish and pies. It is very useful because it can provide a product that is not at all concerned from a nutritional point of view.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DC06 DG02 DH01 DK01 DX02 4B032 DB13 DB16 DE05 DK18 4H059 BA33 BA34 BB02 BB03 BB06 BC13 CA35 EA21

Claims (6)

[Claims] 1. A plastic fat obtained by non-selective transesterification of a fat comprising a palm oil-derived solid fat and a lauric fat, wherein the constituent fatty acid composition in the plastic fat is C16 or higher. Content 35-60% by weight, C
Plastic oils and fats having a saturated fatty acid content of 20 to 50% by weight and an unsaturated fatty acid content of 10 to 30% by weight and containing substantially no trans acid. 2. A plastic fat obtained by non-selective transesterification by adding 25 parts by weight or less of monoglyceride to 100 parts by weight of a fat containing a solid fat derived from palm oil and a lauric fat, The constituent fatty acid composition in the plastic fat or oil has a saturated fatty acid content of C16 or more of 35 to 6;
A plastic fat comprising 0% by weight, a saturated fatty acid content of C14 or less of 20 to 50% by weight, an unsaturated fatty acid content of 10 to 30% by weight, and substantially free of trans acid. 3. The constituent fatty acid composition in the plastic fat according to claim 1 or 2, wherein the content of palmitic acid is 30 to 50% by weight, the content of lauric acid is 15 to 30% by weight, and the content of oleic acid is 10 to 25% by weight. Plastic fats and oils. 4. A plastic fat composition comprising at least one of the plastic fats according to claim 1. 5. A sheet-like processed fat or oil using the plastic fat or oil composition according to claim 4. 6. A layered flour-puffed food using the sheet-like oil-and-fat processed food according to claim 5.