JP2002371296A - Roll-in oil composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roll-in oil composition which exerts a good workability at bakery dough preparation and yields a bakery dough which yields a highly raised baked product showing an excellent melt-in-the-mouth property. SOLUTION: In the roll-in oil composition, the total amount of a triglyceride of the formula: SXX (wherein S is a >=16C saturated fatty acid; and X is a >=16C unsaturated fatty acid in a trans form) (SXX) and a triglyceride of the formula: SXS (SXS) in an oil phase is from 6 to 60 wt.%, and the ratio SXX /(SXX+SXS) in the oil phase is >=0.5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll-in fat or oil composition containing a specific triglyceride.

[0002]

2. Description of the Related Art Roll-in fats and oils are used in products having a fluffy texture, such as Danish pastries, croissants, and pies, and the properties thereof greatly affect the final product. The fats and oils for roll-in are sandwiched between doughs, folded and rolled repeatedly to create many thin fat and oil layers in the dough,
This fat layer prevents the flour dough layers from adhering to each other, and prevents the release of water vapor and carbon dioxide gas generated from the dough during baking, and as a result, the product expands in layers and imparts a flaky texture. The fats and oils folded into a layer during firing are
It melts and is absorbed by the dough. Finally, the starch and protein in the dough are denatured by heat and solidify to form a unique layered structure.

[0003] In order to form this layered structure, the amount of fat and oil, the number of folds, and the hardness of the fat and oil for roll-in are closely related. In the case of roll-in fats and oils, the melting point is high, and hard fats and oils are less likely to dissolve from the initial baking period to the middle stage,
It is known that water vapor and carbon dioxide gas are well retained between oil and fat layers, and that floating is improved. In the United States and Europe, pies and pastries have a habit of being eaten immediately after baking or after being reheated in an oven. Therefore, hard fats and oils having a high melting point are used. However, in the case of Japan, there is no custom of reheating in an oven as in Europe and the United States, and they eat cold foods.
When a hard fat or oil having a high melting point was used, a waxy feeling (poor melting in the mouth) remained in the final product, which impaired the product value.

For this reason, fats and oils for roll-in have an SFC (solid fat content) of 20 at operating temperature (0 to 30 ° C.).
There have been many proposals for a substance that is rapidly dissolved at around body temperature. To be more specific,
In Japanese Patent Publication No. 8-32164, a blended oil of trilaurin and liquid oil is separated. In Japanese Patent Publication No. 57-30458, a method of separating isomerized hydrogenated oil of palm soft oil and blending the hard oil and the soft oil is used. is there. However, these focus only on workability and meltability in the mouth, and there is no one that considers the lifting of the pie.

Further, Japanese Patent Publication No. 6-14836 discloses that
S ₂ E + SE ₂ (S: a saturated fatty acid having 16 or more carbon atoms,
E: a trans-unsaturated fatty acid having 16 or more carbon atoms) is described, but it is merely used as a hard stock and is described as being used as a roll-in fat or oil. Absent. In addition, S ₂ E
The binding position of the + SE ₂ saturated fatty acid may be random, and is different from the binding position at the 1,3-position of the present invention described later.

[0006]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a roll-in fat / oil composition which has good workability in preparing bakery dough, and has very good melting and floating of a baked product obtained by baking the bakery dough. Is what you do.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies on the relationship between the triglyceride composition and physical properties of fats and oils for roll-in and found that SXX and SXS [
When a triglyceride containing [S: a saturated fatty acid having 16 or more carbon atoms and X: a trans-type unsaturated fatty acid having 16 or more carbon atoms] is blended, not only the workability and solubility in the mouth are good, but also the fats and oils for roll-in It has been found that there is a very high correlation between its content of bakery products and the floating of bakery products using the fat and oil composition for roll-in.

That is, according to the present invention, the total amount of triglyceride (SXX) represented by SXX and triglyceride (SXS) represented by SXS in the oil phase is 6 to 60% by weight. SXX / (SXX + SXS) is 0.5
The present invention provides a fat-and-oil composition for roll-in characterized by the above. [However, S: a saturated fatty acid having 16 or more carbon atoms, X: a trans-type unsaturated fatty acid having 16 or more carbon atoms]

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the fat and oil composition for roll-in of the present invention will be described in detail.

According to the present invention, the total amount of triglyceride represented by SXX (hereinafter, referred to as SXX) and triglyceride represented by SXS (hereinafter, referred to as SXX) in the oil phase is 6%.
-60% by weight, and SXX / (SXX + S
XS) is 0.5 or more. S is a saturated fatty acid having 16 or more carbon atoms, preferably a saturated fatty acid having 18 or more carbon atoms,
X is a trans unsaturated fatty acid having 16 or more carbon atoms, preferably elaidic acid.

The total amount of SXX and SXS in the oil phase of the oil and fat composition for roll-in of the present invention is 6 to 60% by weight, preferably 7 to 55% by weight, more preferably 8 to 50% by weight, and most preferably. Is 9 to 45% by weight. If the total amount of SXX and SXS in the above oil phase is less than 6% by weight, when used in a bakery product, sufficient floating will not be obtained, and if it exceeds 60% by weight, the solubility in the mouth and workability will deteriorate, which is preferable. Absent.

The above SXX is a triglyceride in which S is bonded to position 1 and X is bonded to positions 2 and 3, or S is bonded to position 3 and X is bonded to positions 1 and 2. Indicates triglycerides that are present. The SXS is a triglyceride in which S is bonded to the first and third positions and X is bonded to the second position.

When the above-mentioned SXX and SXS are heated, melted and cooled, the α-type crystal, which is unstable in terms of thermal energy, becomes the most stable β-type crystal without passing through the metastable β-prime type crystal. It is a triglyceride that transfers directly. That is,
The roll-in fat composition containing SXX and SXS used in the present invention precipitates as β-form crystals under any cooling conditions. In addition, the fat-and-oil composition for roll-in containing SXX and SXS of the present invention does not require a special heat treatment such as tempering in the crystallization step of fats and oils for precipitating β-form crystals.

Further, from the study of the present inventors, the amount of β-form crystals (the total amount of SXX and SXS) in the oil phase of the roll-in fat composition and the floatation of the bakery product using the roll-in fat composition are described. And a very high correlation between the two, and found that the higher the content, the better the float.

[0015] The bonding position of S in triglyceride must be such that a saturated fatty acid having 16 or more carbon atoms is bonded to the 1-position or the 3-position, as in SXX and SXS. S
Is bonded to the 2-position of the triglyceride, when heated and melted and cooled, the β′-type crystal becomes stable, and the content of the triglyceride in which the S in the fat-and-oil composition for roll-in is bonded to the 2-position is high. Even bakery products are no longer involved. In the fat and oil composition for roll-in of the present invention, SXX / (SXX + SXS) in the oil phase is 0.5 or more, preferably 0.6, more preferably 0.75 or more, and most preferably 0.8 or more. When SXX / (SXX + SXS) is less than 0.5, the ratio of SXS is increased, and the solubility of the oil-and-fat composition for roll-in deteriorates, which is not preferable.

Further, in the fat-and-oil composition for roll-in of the present invention, in the fatty acid composition of SXX + SXS, (St + P) / S is preferably 0.6 or more, more preferably 0.65 or more, and still more preferably 0.7 or more. , Most preferably 0.75 or more. The above St is stearic acid,
P is balmitic acid. In the fatty acid composition of SXX + SXS, when (St + P) / S is less than 0.6, the crystals in the oil phase do not become β-type crystals under the condition of rapid solidification,
When used for bakery products, it is not preferable because the bakery product floats poorly.

In the fat and oil composition for roll-in according to the present invention, StXX / (SXX + SXS) in the oil phase is preferably at least 0.35, more preferably at least 0.4, more preferably at least 0.45, most preferably at least 0.45. Preferably it is 0.5 or more.

In order to produce the above-described oil-and-fat composition for roll-in according to the present invention, it is necessary to contain an oil or fat (A) containing SXX or SXS. This fat (A)
As fats and oils (A1) containing SXX as a main component, SXS
One or two or more kinds of fats and oils (A2) containing (A) as a main component are used.

Fats and oils containing SXX as a main component (A1)
SUU (S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms) such as shea butter, mango, monkey fat, cocoa butter, illipe fat, fractionated soft oil such as palm oil, etc. An isomerized hydrogenated oil of one or more fats and oils containing 30% by weight or more is exemplified. In addition, soybean oil, rapeseed oil, high oleic sunflower oil, sunflower oil, super olein, etc., fats and oils containing 50% by weight or more of unsaturated fatty acids having 16 or more carbon atoms and saturated fats having 16 or more carbon atoms or lower thereof. Examples thereof include a transesterified oil obtained by performing a 1,3-selective transesterification reaction with an alcohol ester, or an isomerized hydrogenated oil of a separated soft part oil of the transesterified oil. In addition, unsaturated fatty acids having 16 or more carbon atoms at the second position such as soybean oil, rapeseed oil, high oleic sunflower oil, sunflower oil, super olein, etc.
Isomerized hydrogenated oil of fats and oils containing 0% by weight or more
Transesterified oils obtained by carrying out 1,3-position selective transesterification of the above saturated fats or lower alcohol esters thereof, or softened fractionated oils of transesterified oils can be mentioned.

Further, fats and oils containing SXX as a main component (A
1) 30% by weight of SUU such as shea butter, mango, monkey fat, cocoa butter, illipe fat, and fractionated soft oil such as palm oil.
The content of SXX can be increased by using a hard part oil obtained by fractionating isomerized hydrogenated oil of one or more kinds of fats and oils contained above with acetone, n-hexane or the like.

The fat or oil containing SXS as a main component (A2)
Examples of SU include fats such as shea butter, shea stearin, mango, mango stearin, sal fat, sal stearin, cocoa butter, cocoa stearin, illipe fat, and palm middle melting point.
An isomerized hydrogenated oil of one or more fats and oils containing 30% by weight or more of S is exemplified. Also, soybean oil, rapeseed oil,
Fatty oils containing 50% by weight or more of unsaturated fatty acids having 16 or more carbon atoms at the second position such as high oleic sunflower oil, sunflower oil, super olein, etc., and saturated fats having 16 or more carbon atoms or lower alcohol esters thereof are 1,3. Examples include transesterified oil obtained by performing a regioselective transesterification reaction, or isomerized hydrogenated oil of a fractionated hard part oil of transesterified oil. In addition, soybean oil, rapeseed oil,
High-oleic sunflower oil, sunflower oil, 50% of unsaturated fatty acids having 16 or more carbon atoms in the second position such as super olein
A transesterified oil or a transesterified oil obtained by performing a 1,3-position selective transesterification reaction between an isomerized hydrogenated oil of the fat or oil contained above and a saturated fat having 16 or more carbon atoms or a lower alcohol ester thereof. Fractionated hard oil.

Further, fats and oils containing SXS as a main component (A
As 2), one or two types containing 30% by weight or more of SUS such as shea butter, shea stearin, mango, mango stearin, sal fat, sal stearin, cocoa butter, cacao stearin, illipe fat, palm middle melting point and the like. The use of hardened oil obtained by fractionating the above isomerized hydrogenated oil of fats and oils with acetone, n-hexane or the like can increase the content of SXS.

The content of the fat or oil (A) in the oil phase of the fat or oil composition for roll-in of the present invention is preferably from 10 to 10.
It is 100% by weight, more preferably 20-90% by weight, most preferably 30-80% by weight.

Further, the oil and fat composition for roll-in of the present invention may contain one or more oils and fats (B) selected from milk fats and oils for separating milk fats, if necessary.

As the fat (B), a milk product containing milk fat such as milk, cream, butter, cheese or the like may be used as it is, or milk fat itself obtained by extracting only lipid from these milk products may be used. In addition, dry separation of the above milk fat,
Solvent-separated fractionated milk fat hard oil, fractionated milk fat middle oil, fractionated milk soft part oil, and the like may be used. In the present invention, one or more selected from these can be used. The content of the fat or oil (B) is preferably 0 to 50% by weight, more preferably 0 to 45% by weight, and most preferably 0 to 40% by weight in the oil phase of the fat or oil composition for roll-in of the present invention.
% By weight.

Furthermore, in the fats and oils for roll-in of the present invention,
The oil phase may contain fat (C) substantially free of solid fat at 20 ° C. The oil (F) substantially free of solid fat at 20 ° C. is preferably a liquid fat at 20 ° C.

The fats and oils (C) include, for example, soybean oil,
Liquid oils such as rapeseed oil, cottonseed oil, safflower oil, sunflower oil, high oleic sunflower oil, high oleic safflower oil, rice bran oil and its low melting hardened oil, palm olein with an iodine value of 64 or more, shea butter , Mango butter, monkey fat and lard can be used. In the present invention, one or more selected from these can be used. The content of the fat or oil (C) is preferably 0 to 70% by weight, more preferably 5 to 65% by weight, and most preferably 10 to 60% by weight in the oil phase of the roll-in fat or oil composition of the present invention. . The amount of the fat / oil (C) used differs depending on the fat / oil (A) and the fat / oil (B). That is, when the fats and oils (A) and (B) are soft, the fats and oils (C) do not have to be used, and when the fats and oils (A) and (B) are hard, the amount of the fats and oils is small. More.

The oil and fat composition for roll-in according to the present invention may contain an oil or fat (D) having a melting point of 25 ° C. or higher.

The fats and oils (D) include, for example, soybean oil,
Hardened liquid oil such as rapeseed oil, cottonseed oil, safflower oil, sunflower oil, high oleic sunflower oil, rice bran oil, palm oil, palm middle melting point, shea fat, shea stearin, mango fat, mango stearin, monkey Fat, salstearin, cocoa butter, illipe fat, lard, beef tallow and the like, and their hardened oils, hardened fish oils and the like can be used. Further, extremely hardened oils of these fats and oils may be used.
In the present invention, one or more selected from these can be used. The content of the fat (D) is preferably 0 to 60% by weight, more preferably 5 to 55% by weight, and most preferably 10 to 50% by weight in the oil phase of the plastic fat composition of the present invention.

Other components that can be contained in the oil and fat composition for roll-in of the present invention include, for example, water, emulsifiers, thickeners, salting agents such as salt and potassium chloride, acetic acid, lactic acid, gluconic acid and the like. Acidulants, sugars and sugar alcohols, stevia, sweeteners such as aspartame, β-carotene, caramel, coloring agents such as red yeast rice pigment, tocopherols,
Antioxidants such as tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed egg products, flavors, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, Coffee, nut paste, spices, cocoa mass,
Examples include food materials and food additives such as cocoa powder, cereals, beans, vegetables, meat, and seafood.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, calcium stearoyl lactate, and sodium stearoyl lactate. And polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, plant sterols, and the like. One or more selected from these can be used. The content of the emulsifier is not particularly limited, but is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and most preferably 0.1 to 5% by weight in the oil and fat composition for roll-in of the present invention. 1
１1% by weight. Further, in the oil and fat composition for roll-in of the present invention, if the emulsifier is not required, the emulsifier may not be used.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucoside. Examples thereof include mannan, gelatin, starch, and modified starch, and one or more selected from these can be used. The content of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by weight, and more preferably 0 to 5% by weight, in the oil and fat composition for roll-in of the present invention. In the fat and oil composition for roll-in of the present invention, the thickening stabilizer may not be used unless the above-mentioned thickening stabilizer is required.

The content of the oil phase in the oil and fat composition for roll-in of the present invention is preferably 35 to 100% by weight, more preferably 40 to 90% by weight, and most preferably 45 to 87% by weight. The content of the aqueous phase of the oil and fat composition for roll-in of the present invention is preferably 65 to 0% by weight, more preferably 60 to 10% by weight, and most preferably 55 to 13% by weight.

Next, the method for producing the roll-in fat of the present invention will be described. The method for producing the oil and fat composition for roll-in of the present invention is not particularly limited, and the oil phase described above and, if necessary, the aqueous phase are mixed and emulsified. Then, it is desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is plasticized by cooling. In the present invention, the cooling condition is preferably at least -0.5 ° C / min, more preferably at least -5 ° C / min. On this occasion,
Rapid cooling is preferred over slow cooling.

Examples of the equipment for cooling include a closed type continuous tube cooler, for example, a margarine manufacturing machine such as a voter, a compinator and a perfector, a plate type heat exchanger, and the like, and an open diacooler and a complexor. Combinations.

In any of the production steps for producing the oil and fat composition for roll-in of the present invention, nitrogen or air may or may not be contained.

The obtained oil-and-fat composition for roll-in of the present invention may be either a margarine type or a shortening type, and the emulsified form thereof may be any of a water-in-oil type, an oil-in-water type and a double emulsified type. I do not care. Further, the fat and oil composition of the present invention may be in the form of a sheet, a block, a column, or the like. The preferred size for each shape is sheet-like: length 50-100
0 mm, width 50 to 1000 mm, thickness 1 to 50 mm, block shape: length 50 to 1000 mm, width 50 to 1000 m
m, thickness 50-500mm, cylindrical shape: diameter 1-25m
m, length 5 to 100 mm.

The fat and oil composition for roll-in of the present invention can be used as a fat and oil for roll-in in products having a fluffy texture such as danish, croissant, pie and fried pie. In addition, the amount of the oil-and-fat composition for roll-in of the present invention used in the above-mentioned applications varies depending on the application, and is not particularly limited.

[0039]

The present invention will be described below in detail with reference to examples, but the present invention is not limited to these examples. Further, all “%” shown below are based on weight.

S is a saturated fatty acid having 16 or more carbon atoms,
X is a trans unsaturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, St is stearic acid, P
Represents palmitic acid, respectively.

[Preparation of Fat I] Shea fat soft oil was prepared using SO-8
Using 0.3% of 50 (manufactured by Sakai Chemical Co., Ltd.) and DL-methionine (manufactured by Tanabe Seiyaku Co., Ltd.) as a catalyst, isomerization and hydrogenation were performed, followed by bleaching and deodorization to obtain oil and fat I. The melting point of the obtained fat I was 33 ° C.

The raw shea soft oil has an SUU content of 62.7.
% (StUU45.3%, PUU13.4%, other 4.0%), SUS content 2.4% (StUSt is 0.5%)
%, StUP is 1.4%, and PUP is 0.5%).

The obtained fat / oil I contained 27.3% of SXX.
(19.6% StXX, 6.1% PXX, 1.6% other), 3.4% SXS (1.6% StXSt)
%, StXP was 1.4%, PXP was 0.3%, and other 0.1%). Also, SXX / (SXX + SX
S) is 0.89, and the fatty acid composition of which is (St +
P) / S was 0.92.

[Preparation of Fat / Oil II]
Isomerization and hydrogenation were performed using 0.3% of 50 (manufactured by Sakai Chemical Co., Ltd.) and DL-methionine (manufactured by Tanabe Seiyaku Co., Ltd.) as a catalyst, followed by bleaching and deodorization to obtain Oil II. Obtained fats and oils
The melting point of II was 30 ° C.

The raw shea soft oil has a SUU content of 62.7.
% (StUU45.3%, PUU13.4%, other 4.0%), SUS content 2.4% (StUSt is 0.5%)
%, StUP is 1.4%, and PUP is 0.5%).

The obtained fat II had a SXX of 14.0%
(StXX 10.1%, PXX 3.1%, other 0.8%), SXS 2.7% (StXSt 1.3%)
%, StXP was 1.0%, PXP was 0.1%, and other 0.3%). Also, SXX / (SXX + SX
S) is 0.84, and the fatty acid composition of which is (St +
P) / S was 0.91.

[Preparation of Oil III] Mangostearin was subjected to isomerization hydrogenation using SO-850 (manufactured by Sakai Chemical Co., Ltd.) 0.3% and DL-methionine (manufactured by Tanabe Seiyaku Co., Ltd.) as a catalyst. Further, bleaching and deodorization were performed to obtain Oil III. The melting point of the obtained fat III was 55 ° C.

The raw material mango stearin has an SUU content of 6.3% (StUU 5.5%, PUU 0.4%, other 0.4%) and a SUS content of 90.3% (StUSt is 6%).
2.7%, StUP 17.8%, PUP 7.7%,
Others were 2.1%).

The fats and oils III obtained had a SXX of 3.1%
(StXX is 2.6%, PXX is 0.3%, and others are 0.2%.
SXS 63.2% (StXSt 43.9)
%, StXP was 12.4%, PXP was 5.4%, and other 1.5%). Also, SXX / (SXX + SX
S) is 0.05, and the fatty acid composition of which is (St +
P) / S was 0.94.

[Preparation of fats and oils IV]
Isomerization and hydrogenation were performed using 850 (manufactured by Sakai Chemical Co., Ltd.) 0.3% and DL-methionine (manufactured by Tanabe Seiyaku Co., Ltd.) as a catalyst, followed by bleaching and deodorization to obtain fat IV. Obtained fats and oils
The melting point of IV was 49 ° C.

The palm melting point of the raw material has an SUU content of 6.
0% (StUU 0.7%, PUU 5.1%, other
2%), SUS content 79.2% (StUSt is 2.4)
%, StUP 10.2%, PUP 66.1%, and others 0.5%).

The obtained fat and oil IV had SXX of 2.2% (S
tXX 0.3%, PXX 1.7%, other 0.2
%), SXS is 46.6% (StXSt is 1.5%, S
tXP is 6.1%, PXP is 36.7%, and others 2.3
%)Met. In addition, SXX / (SXX + SXS) is 0.05, and the fatty acid composition constituting it is (St + P) /
S was 0.95.

[Preparation of Fat V] After completely dissolving 1 part by weight of fat V (isomerized hydrogenated oil of shea fat soft oil) and 3 parts by weight of acetone at 55 ° C, the mixture was cooled at a cooling rate of 20 ° C / hr. And crystallized at 5 ° C. After the temperature was maintained at 5 ° C. for 1 hour, it was separated by filtration to obtain a hard part oil. Bleach this,
Deodorized to obtain fat V. The melting point of the obtained fat V is 49 ° C.
Met.

The resulting fat V had an SXX of 54.8%
(StXX 40.6%, PXX 11.0%, other 3.2%), SXS 8.4% (StXSt 4.5%)
%, StXP 3.0%, PXP 0.4%, and other 0.5%). Also, SXX / (SXX + SX
S) is 0.87, and the fatty acid composition thereof is (St +
P) / S was 0.94.

[Examples 1 to 7 and Comparative Examples 1 to 3] Margarine for roll-in was produced using the composition shown in Table 1 as the oil phase of the oil-and-fat composition for roll-in. The mixing and production of margarine for roll-in were performed under the following conditions.

83.2% of oil phase in Table 1 and 14.8% of water, 1% of salt, 0.5% of lecithin and 0.5% of monostearin
Was emulsified and quenched plasticization to prepare margarine. The cooling conditions were -30 to -40C / min.

Table 2 shows the total amount (% by weight) of SXX and SXS in the oil phase of the obtained margarine for roll-in.
SXX in oil phase / (SXX + SXS), SXX in oil phase
(St + P) / S in the fatty acid composition of + SXS, and StXX / (SXX + SXS) in the oil phase.

A pie was prepared from the prepared margarine for roll-in according to the following formulation and production method.

(Blending of pie) Strong powder 70 parts by weight Thin powder 30 parts by weight Food salt 1.3 parts by weight Sugar 2 parts by weight Skim milk powder 3 parts by weight Kneaded oil and fat 5 parts by weight Water 54 parts by weight For roll-in Margarine 80 parts by weight

(Method of Making Pie) Raw materials other than the oil and fat composition for roll-in were mixed at a low speed and a medium speed by a vertical mixer, and then the dough was retarded in a refrigerator. The fat-and-oil composition for roll-in is placed on the dough, roll-in (four-folded four times) by a conventional method, and molded (length 100 mm × width 100 m)
m × thickness 3 mm).

Table 2 shows the workability when the margarine for roll-in was rolled into the dough, the solubility of the baked pie in the mouth,
The floating ratio of the baked pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products) was shown. Further, the crystal forms of Examples 1 to 7 and Comparative Examples 1 to 3 were measured and are shown below. The workability and the dissolution property of the pie in the mouth were evaluated according to the following evaluation criteria.

(Workability) ：: Very good ：: Good △: Slight oil greasy or slightly kneaded into dough ×: Oil or greasy occurs or kneaded into dough

(Dissolving property of pie in mouth) A: Very good B: Good B: Slightly waxy feeling X: Waxy feeling

[0064]

[Table 1]

[0065]

[Table 2]

The roll-in fats and oils compositions prepared from the fats and oils of Examples 1 to 7 had very good workability, solubility in the mouth and floating ratio of the pie.

On the other hand, the roll-in fat composition prepared with the fat and oil of Comparative Example 1 had a low pie floating ratio because the total amount of SXX and SXS in the oil phase was small, and Comparative Examples 2 and 3
The roll-in oil / fat composition prepared with the oil / fat of
Since XX / (SXX + SXS) was less than 0.5, workability and dissolution in the mouth were poor.

(Measurement of Crystal Form) The oil phase portions (completely dissolved at 70 ° C.) of Examples 1 to 2 and 4 to 7 were cooled at −30 to −40 ° C./min, and were cooled to −20 ° C. for 1 hour. And then kept at 5 ° C. for 24 hours. When these crystal forms were confirmed by X-ray diffraction, they were β-type crystals.

The oil phase portion of Example 3 (completely dissolved at 70 ° C.) was cooled at −30 to −40 ° C./min, kept at −20 ° C. for 1 hour, and then kept at 5 ° C. for 24 hours. When this crystal form was confirmed by X-ray diffraction, it was a mixed crystal of β + β ′ form.

The oil phase portion of Comparative Examples 1 to 3 (completely dissolved at 70 ° C.) was cooled at -30 to -40 ° C./min,
C. for 1 hour and then at 5 ° C. for 24 hours. When these crystal forms were confirmed by X-ray diffraction, Comparative Example 1 was a β′-type crystal and Comparative Examples 2 and 3 were β-type crystals.

[0071]

Industrial Applicability The present invention provides a roll-in fat / oil composition which has good workability in preparing bakery dough, and has very good meltability and floating of a baked product obtained by baking the bakery dough.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat ゛ (Reference) C11C 3/10 C11C 3/10 3/12 3/12 (72) Inventor Toru Nezu 7 Higashio Hisashi, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Sachiko Yamamoto 7-2-35 Asahi Denka Kogyo Co., Ltd. (72) Inventor Yasuo Okutomi 7, Higashio Arakawa, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Tohru Kajimura 7-35-35 Asahi Denka Kogyo Co., Ltd. (72) Inventor Kenichi Hashizume 7 Azuma Higashio, Arakawa-ku, Tokyo No. 2-35, Asahi Denka Kogyo Co., Ltd. (72) Inventor Miki Shirahane 7-35, Higashiogu, Arakawa-ku, Tokyo F-term in Asahi Denka Kogyo Co., Ltd. 4B026 DX02 4B032 DB13 DB17 DE05 DK18 DK66 DL01 DP24 4H059 BA02 BA22 BA33 BB02 BB03 BC13 CA06 CA13 CA34 CA35 CA36 CA46

Claims (6)

[Claims] The present invention relates to a triglyceride represented by SXX (SXX) and a triglyceride represented by SXS (SX) in an oil phase.
And S) in the oil phase.
XX / (SXX + SXS) is 0.5 or more, wherein the fat or oil composition for roll-in is provided. [However, S: a saturated fatty acid having 16 or more carbon atoms, X: a trans-type unsaturated fatty acid having 16 or more carbon atoms] 2. The fat and oil composition for roll-in according to claim 1, wherein (St + P) / S is 0.6 or more in the fatty acid composition of SXX + SXS. [However, St: stearic acid, P: palmitic acid] 3. StXX / (SXX + SX) in the oil phase
The fat or oil composition for roll-in according to claim 1 or 2, wherein S) is 0.35 or more. 4. The oil or fat composition for roll-in according to claim 1, wherein the oil phase is 35 to 100% by weight. 5. A triglyceride represented by SXX (SX
X) and triglyceride (SXS) represented by SXS in a total amount of 6 to 60% by weight, and SXX /
A method for producing a fat-and-oil composition for roll-in, wherein the oil phase having (SXX + SXS) of 0.5 or more is cooled and crystallized. [However, S: a saturated fatty acid having 16 or more carbon atoms, X: a trans-type unsaturated fatty acid having 16 or more carbon atoms] 6. A food using the oil-and-fat composition for roll-in according to any one of claims 1 to 4.