JP2008173008A - Composite laminated bakery dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain laminated bakery products having a laminated structure, such as Danish pastries or pies, which are fluffy but crispy despite their moisture, and moreover have sweet taste. <P>SOLUTION: This composite laminated bakery dough includes bakery dough and a roll-in oil/fat composition which contains a taste material and potassium acesulfame, and from which can be obtained a laminated bakery product which is fluffy but crispy despite its moisture, and moreover has satisfactory sweet taste. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a composite laminated bakery dough comprising a flavoring material, a roll-in oil and fat composition, and a bakery dough.

  Patent Documents 1 to 3 can be cited as prior arts regarding a composite laminated bakery dough composed of a flavoring material, a roll-in oil and fat composition, and a bakery dough.

  Patent Document 1 describes a fat or oil composition for folding that is obtained by applying a groove to a sheet-like or block-like oil or fat composition and filling, applying, and spraying a flavor material. Yes.

  It is described that various saccharides are used in the oil or fat composition used in the oil / fat composition for folding described in Patent Document 1. However, the texture of the multilayer food product using this is moist but has a drawback that it is crisp and whispered. Further, Patent Document 1 uses, as an oil or fat composition for folding, an oil or fat or oil composition filled with a flavor material, coated, or sprayed, or an oil or fat composition and a flavor material superimposed. When this oil and fat composition for folding is used for bakery dough, it is difficult to change the flavor, or when the number of flavoring materials is adjusted to the appropriate number of folds in the oily layer, the flavoring material is kneaded. In addition, when the number of folds suitable for the flavoring material is adjusted, the fat layer becomes thick, and a favorable texture cannot be obtained.

  Patent Document 2 discloses a method for producing a layered food product in which a foldable fat is placed on a dough, and then a taste material molded into a predetermined shape is placed on the foldable fat and then folded. A method is described.

  In the method of Patent Document 2 described above, when the number of flavoring materials is adjusted to the appropriate number of folding oil layers, the flavoring material is kneaded and suitable for the flavoring material. According to the number of folds, the fat layer became thick, and a favorable texture could not be obtained.

  Patent Document 3 discloses a composite laminated bakery dough including a taste material layer, a roll-in fat layer and a bakery dough layer, and the number of layers of the roll-in fat layer is smaller than the number of layers of the taste material layer. A composite laminated bakery dough characterized in that is described. This composite layered bakery dough tends to feel oily because the fat layer tends to be thick.

JP-A-11-289978 Japanese Patent Laid-Open No. 2001-321064 JP 2006-333735 A

  Accordingly, it is an object of the present invention to obtain a layered bakery product that is soft and crisp and has a good sweetness regardless of being moist in layered bakery products such as Danish pastries and pies. It is.

  As a result of various studies to achieve the above object, the present inventor, as a result of a composite laminated bakery dough comprising a taste material, an oil and fat composition for roll-in containing acesulfame potassium, and a bakery dough, It solves the above problems.

  According to the present invention, although it is moist, it is possible to obtain a layered bakery product that is soft and crisp and has good sweetness.

Hereinafter, the composite laminated bakery dough of the present invention will be described in detail.
The composite laminated bakery dough of the present invention is characterized by comprising a flavoring material, an oil and fat composition for roll-in containing acesulfame potassium, and a bakery dough.

  As a flavoring material used in the present invention, flour paste, custard cream, chocolate cream and other creams, apples, kiwifruit, papaya, mango, figs, pineapple, peach, strawberry, marron, cherry, orange, sweet potato, lemon, Apricots, grapes, raspberries, blueberries, cranberries, plums, pumpkins, and other vegetables and fruits, their preservatives, jams, pastes and dried fruits, potatoes, nuts, almonds, cookie dough, etc. Can do. In the present invention, one or more selected from these can be used. In the present invention, flour paste, vegetable / fruit pastes, and potatoes can be suitably used as the taste material.

  Further, the moisture content of the taste material is preferably 10 to 60% by mass, more preferably 20 to 50% by mass, and most preferably 30 to 40% by mass. When the moisture content of the taste material is less than 10% by mass, it is difficult to uniformly apply, stack and fold the taste agent on the bakery dough, and it is difficult to obtain a moist layered bakery product. When the moisture content of the flavoring material is more than 60% by mass, the flavoring material protrudes from the bakery dough or it is difficult to obtain a moist layered bakery product.

  In the present invention, the flavoring agent is preferably 10 to 70 parts by weight, more preferably 20 to 60 parts by weight, and most preferably 25 to 50 parts by weight with respect to 100 parts by weight of flour used in the composite laminated bakery dough. Blend. When the blending amount of the flavoring material is less than 10 parts by mass with respect to 100 parts by mass of flour used in the composite laminated bakery dough, the flavor of the flavoring material is obtained in the layered bakery product obtained by baking the composite laminated bakery dough. Hateful. When the blending amount of the flavoring material is more than 70 parts by mass with respect to 100 parts by mass of the flour used in the composite laminate bakery dough, the texture is likely to be heavy in the layered bakery product obtained by baking the composite laminate bakery dough, Volume is hard to come out.

  In the present invention, the oil and fat composition for roll-in containing acesulfame potassium is preferably 10 to 70 parts by weight, more preferably 20 to 60 parts by weight, most preferably 100 parts by weight of flour used in bakery dough. 25-50 mass parts is mix | blended. When the blending amount of the oil and fat composition for roll-in containing acesulfame potassium is less than 10 parts by mass with respect to 100 parts by mass of flour used in the bakery dough, the sweetness of the layered bakery product obtained by baking the composite laminated bakery dough is insufficient. It is easy to do, and it is easy to get crisp. When the blended amount of the oil-in composition for roll-in containing acesulfame potassium is more than 70 parts by mass with respect to 100 parts by mass of flour used in the bakery dough, the texture of the layered bakery product obtained by baking the composite laminated bakery dough It is easy to get heavy and the volume is hard to come out.

  Next, the oil and fat composition for roll-in containing acesulfame potassium used in the present invention will be described in more detail.

  The oil and fat composition for roll-in containing the above acesulfame potassium is preferably 0.01 to 1% by mass, more preferably 0.015 to 0.75% by mass, and more preferably 0.02 to 0.005%. It is preferable to contain 5% by mass, most preferably 0.03 to 0.2% by mass.

  In the present invention, when the content of acesulfame potassium in the oil and fat composition for roll-in containing acesulfame potassium is less than 0.01% by mass, sweetness tends to be insufficient. When the content of acesulfame potassium in the oil and fat composition for roll-in is more than 1% by mass, the sweetness of the layered bakery product obtained by baking the composite laminated bakery dough tends to increase.

  The mass ratio of sodium / potassium in the oil / fat composition for roll-in containing acesulfame potassium is preferably 0.1 or less, more preferably 0.05 or less, and most preferably 0 to 0.01. Good. If the sodium content / potassium content of the oil composition for roll-in containing acesulfame potassium is greater than 0.1, good sweetness can be obtained in a layered bakery product obtained by baking a composite laminated bakery dough. Hard to do.

The mass ratio of sodium / potassium in the oil / fat composition for roll-in containing acesulfame potassium according to the present invention is the mass-based content of sodium contained in the oil / fat composition for roll-in containing acesulfame potassium. The value divided by the mass-based content of potassium contained in the oil-in-fat composition for roll-in containing acesulfame potassium.
The content of sodium in the oil composition for roll-in containing the above acesulfame potassium is based on the total amount of sodium derived from sodium salts such as sodium chloride and milk-derived raw materials such as skim milk powder. Yes, the content by mass of potassium is the total amount of potassium derived from potassium salts such as acesulfame potassium, milk-derived raw materials such as skim milk powder, and the like.

Examples of fats and oils that can be used in the oil composition for roll-in containing the above acesulfame potassium include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, Safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable oils, animal fats and oils, and hydrogenation of these, Examples thereof include processed fats and oils subjected to one or more treatments selected from fractionation and transesterification. In the present invention, one or more selected from these can be used.
In the oil / fat composition for roll-in containing the above acesulfame potassium, the content of the oil / fat is preferably 29 to 97% by mass, more preferably 50 to 95% by mass, and most preferably 50 to 70% by mass.

  Moreover, it is preferable that the oil-in-fat composition for roll-in containing said acesulfame potassium contains a (beta) type oil-fat crystal | crystallization directly. In the oil and fat composition for roll-in containing acesulfame potassium, if the β-type oil and fat crystal is not directly contained, it is difficult to obtain an oil and fat composition for roll-in with good crystal stability. However, the oil composition for roll-in containing acesulfame potassium contains oil crystals that are not β-type oil crystals, such as β-prime type oil crystals, as long as they contain direct β-type oil crystals. Also good.

  The above-mentioned direct β-type fat and oil crystal means that when the fat and oil crystal is melted, cooled, and crystallized, it does not pass through the metastable β prime type from the α-type crystal that is unstable in terms of thermal energy, It is a fat crystal that directly transfers to the most stable β-type crystal. At this time, the crystallization condition may be any crystallization condition and does not require special heat treatment such as tempering.

  In the present invention, as a method for confirming that the fat crystal is directly β-type, the fat crystal is obtained by completely melting the fat crystal at 70 ° C., holding at 0 ° C. for 30 minutes, and holding at 5 ° C. for 30 minutes. There is a method for confirming that the obtained fat and oil crystals are β-type crystals.

  As a method for confirming that the above-mentioned fat crystal is a β-type crystal, for example, in X-ray diffraction measurement, a method of measuring a short face spacing as follows can be mentioned.

  Specifically, for the fat and oil crystals, when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms, It is determined that the fat and oil crystals are β-type crystals. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. Intensity 1) and peak intensity (peak intensity 2) having a maximum value in a range corresponding to the interplanar spacing of 4.2 to 4.3 angstroms, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

  Moreover, it is preferable that the packing state of the triglyceride molecule in the direct β-type oil crystal is a two-chain structure. Examples of the method for confirming that the fat and oil crystal has a two-chain structure include a method by X-ray diffraction measurement.

  Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that

  Moreover, it is preferable that the direct β-type fat and oil crystals are substantially fine crystals. The above-mentioned fine crystal means that the oil or fat crystal is fine, means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm or less, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.

  If the crystal size of the direct β-type oil crystal exceeds 20 μm, the water-in-oil emulsified oil / fat composition containing the oil crystal is easy to feel or feel rough when touched. .

  In addition, “substantially” means that 90% by mass or more of fine crystals are contained in all direct β-type oil and fat crystals. In the present invention, it is preferable that all of the direct β-type oil and fat crystals are preferably 3 mm or less.

  In the oil composition for roll-in containing acesulfame potassium used in the present invention, the content of the above-mentioned direct β-type oil crystal is the oil phase standard in the oil phase of the oil composition for roll-in containing acesulfame potassium. And preferably 5% by mass or more, more preferably 5 to 50% by mass, further preferably 5 to 30% by mass, and most preferably 5 to 20% by mass. When the content of direct β-type fat and oil crystals is less than 5% by mass in the oil phase of a roll-in oil and fat composition containing acesulfame potassium, β-type crystals having a size exceeding 20 μm over time appear. It is easy to do, and it becomes easy to become hard day by day.

  In addition, said oil phase refers to what added the emulsifier, the coloring agent, antioxidant, the flavoring agent, the seasoning etc. to fats and oils as needed. In addition, the fats and oils described above include fats extracted from food materials such as dairy products, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. It is.

  Here, an example of the direct β-type oil and fat crystal referred to in the present invention will be given.

  As a first example of the above-mentioned direct β-type oil crystal, there is an oil crystal of triglyceride (hereinafter referred to as StEE) represented by StEE (St: stearic acid, E: elaidic acid).

  The oil and fat crystals of StEE are preferably 5% by mass or more, more preferably 5 to 50% by mass, further preferably 5 to 30% by mass, most preferably in the oil phase of the oil and fat composition for roll-in containing acesulfame potassium. It is made to contain so that it may become 5-20 mass%.

  In the present invention, a fat or oil containing StEE can be used in order to contain the oil or fat crystal of StEE in the above range in the oil or fat composition for roll-in containing acesulfame potassium.

  As fats and oils containing the above StEE, for example, one or two kinds of treatment selected from hydrogenation and fractionation to one or more kinds selected from soybean oil, sunflower oil, shea fat and monkey fat Processed oils and fats can be used. More preferably, it is desirable to use a high oleic sunflower hardened oil, a hardened oil of a shear fraction soft part oil, a fractionated hard part oil of this hardened oil, a hardened oil of a monkey fractionated soft part oil, or a fractionated hard part oil of this hardened oil.

In addition, as a second example of the direct β-type oil crystal, a triglyceride represented by S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids and M is a monounsaturated fatty acid) (hereinafter referred to as S ₁ MS). ₂ ) and a triglyceride represented by MS ₃ M (S ₃ represents a saturated fatty acid and M represents a monounsaturated fatty acid) (hereinafter referred to as MS ₃ M).

S ₁ and S ₂ and MS ₃ M S ₃ of the above S ₁ MS ₂ is preferably a saturated fatty acid of 16 or more carbon atoms, more preferably, palmitic acid, stearic acid, arachidic acid, is behenic acid . In the present invention, S ₁ , S ₂ and S ₃ are most preferably the same saturated fatty acid.

Further, M of S ₁ MS ₂ and M of MS ₃ M are preferably monounsaturated fatty acids having 16 or more carbon atoms, more preferably monounsaturated fatty acids having 18 or more carbon atoms, and most preferably oleic acid. .

The above compound crystal composed of S ₁ MS ₂ and MS ₃ M is as if it is a single triglyceride molecule when one S ₁ MS ₂ molecule and another MS ₃ M1 molecule having different structures are mixed. It shows crystallization behavior. Compound crystals are also called intermolecular compounds.

In the oil / fat composition for roll-in containing acesulfame potassium, the compound crystal composed of S ₁ MS ₂ and MS ₃ M is preferably 5% in the oil phase of the oil / fat composition for roll-in containing acesulfame potassium. % Or more, more preferably 5 to 50% by mass, further preferably 5 to 30% by mass, and most preferably 5 to 20% by mass.

Further, in the oil phase of the oil composition for roll-in containing acesulfame potassium, the content of S ₁ MS ₂ is preferably 2.5% by mass or more, more preferably 2.5 to 25% by mass, preferably 2.5 to 15 wt%, and most preferably from 2.5 to 10 wt%, the content of the above MS ₃ M is preferably 2.5 mass% or more, more preferably 2.5 to 25 % By mass, more preferably 2.5 to 15% by mass, and most preferably 2.5 to 10% by mass.

Furthermore, in the oil and fat composition for roll-in containing acesulfame potassium, the number of moles of S ₁ MS ₂ / number of moles of MS ₃ M is preferably 0.4 to 7, more preferably 0.8 to 5. To contain.

In order to contain a compound crystal composed of S ₁ MS ₂ and MS ₃ M in the oil composition for roll-in containing acesulfame potassium, preferably in the above range, in the present invention, S ₁ MS ₂ is added. it may be used by mixing fats and oils comprising the fat or oil containing and MS ₃ M.

Examples of the fat containing S ₁ MS ₂ include palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, mora fat, furkula fat, Chinese tallow and the like. Various vegetable oils and fats, processed oils and fats obtained by separating these various vegetable oils and fats, transesterified oils described below, and processed oils and fats obtained by separating the transesterified oils can be used. In the present invention, one or more selected from the above can be used.

  The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.

In the oil and fat composition for roll-in containing acesulfame potassium, as a fat and oil containing S ₁ MS ₂ described above, it is possible to obtain a pure vegetable oil and fat composition for roll-in. Oils, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, shea fat, mango kernel oil, monkey fat, lippe fat, etc. It is preferable to use transesterified oils produced using processed oils and fats, fatty acids and fatty acid lower alcohol esters obtained after hydrogenation and / or fractionation of various vegetable oils and fats as necessary, and further without trans acids In this case, it is preferable not to contain hydrogenated processed oils and fats. Among them, trisaturated triglycerides described later in detail are also contained together with S ₁ MS ₂ . In that point, it is possible to use one or more of palm oil, palm fractionated oil such as palm stearin, palm olein, palm central oil, palm super olein, and transesterified oil produced using these. Most preferred.

As fats and oils containing said MS ₃ M, for example, pork fat, pork fat fractionation oil, transesterification oil described below can be used, and in the present invention, one or two kinds selected from these are used. The above can be used.

  The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.

In the oil and fat composition for roll-in containing acesulfame potassium, palm oil and palm oil are used in that it is possible to obtain a pure vegetable water-in-oil emulsified oil and fat composition as the oil and fat containing MS ₃ M. Various vegetable oils such as kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat It is preferable to use transesterified oils produced using processed oils and fats, fatty acids and fatty acid lower alcohol esters obtained after hydrogenation and / or fractionation of these various vegetable oils and fats, if necessary. containing in that it does not include, preferably does not contain processing oils obtained by hydrogenating, also these, together with the MS ₃ M, 3 saturated triglycerides to be described later It is most preferable to use 1 type, or 2 or more types of transesterification oil manufactured using palm fraction oil, such as palm oil, palm stearin, palm olein, palm center oil, and palm super olein. .

In roll-in fat and oil composition for containing acesulfame potassium, fat containing S ₁ MS ₂ above, the oil phase of the roll-in fat and oil composition for containing acesulfame potassium, S ₁ MS ₂ is preferably 2. 5% by mass or more, more preferably 2.5 to 25% by mass, further preferably 2.5 to 15% by mass, most preferably 2.5 to 10% by mass, containing the above MS ₃ M In the oil phase of the oil composition for roll-in containing acesulfame potassium, MS ₃ M is preferably 2.5% by mass or more, more preferably 2.5 to 25% by mass, and still more preferably 2.5% by mass. ˜15 mass%, most preferably 2.5 to 10 mass%.

In the oil and fat composition for roll-in containing acesulfame potassium, as the direct β-type oil and fat crystals, the StEE oil and fat crystals mentioned as the first example, and the S ₁ MS ₂ and MS ₃ M mentioned as the second example Either of the compound crystals composed of triglyceride represented by the above may be used, or both may be used together, but the latter compound crystals are more used in that they can be produced without containing a trans acid. preferable.

  Moreover, in the oil-in-fat composition for roll-ins containing acesulfame potassium, it is preferable that all the constituent fatty acids contain trisaturated triglyceride consisting of fatty acids having 16 or more carbon atoms. By containing the trisaturated triglyceride, the oil composition for roll-in can be obtained with satisfactory crystallinity even when the content of direct β-type oil crystals is small and sufficiently satisfactory in terms of crystal stability. Can be obtained.

  In the trisaturated triglyceride in which all the constituent fatty acids used in the present invention are composed of fatty acids having 16 or more carbon atoms, the proportion of triglycerides in which all the constituent fatty acids are the same saturated fatty acid is preferably 60% by mass or more, and more preferably 70%. It should be at least mass%.

  In the case of using trisaturated triglycerides in which the proportion of triglycerides in which all the constituent fatty acids are the same saturated fatty acid in the trisaturated triglycerides consisting of fatty acids having 16 or more carbon atoms, less than 60% by mass, directly β If the content of the type of fat and oil crystals is small, β-type crystals having a size exceeding 20 μm are likely to appear over time and become hard over time. In addition, the said ratio for which the triglyceride which all the constituent fatty acid is the same saturated fatty acid accounts is so preferable that it is high, and the upper limit in particular is not restrict | limited.

  Further, in the trisaturated triglyceride in which all of the above-described constituent fatty acids are composed of fatty acids having 16 or more carbon atoms, the upper limit of the carbon number is not particularly limited, but is usually about 24.

  In the oil / fat composition for roll-in containing acesulfame potassium, the content of the above-mentioned 3 saturated triglycerides in which all of the constituent fatty acids are fatty acids having 16 or more carbon atoms is in the oil phase of the oil / fat composition for roll-in containing acesulfame potassium. The oil phase is preferably 5 to 30% by mass or less, more preferably 7 to 25% by mass, and most preferably 10 to 20% by mass. When the content of the above-mentioned 3 saturated triglycerides is less than 5% by mass in the oil phase of the oil / fat composition for roll-in containing acesulfame potassium, it becomes easy to have non-sticky physical properties, particularly an oil / fat composition having poor heat resistance. In addition, β-type crystals having a size exceeding 20 μm tend to appear over time, and become harder over time. Moreover, when it exceeds 30 mass%, melting | fusing point of the obtained fats and oils composition will become high too much, and it will be easy to melt into a mouth.

  In addition, in the oil and fat composition for roll-in containing acesulfame potassium, all the constituent fatty acids are trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms, and the constituent fatty acids contain triglycerides composed of at least two kinds of saturated fatty acids. If the amount of oil is 5% by mass or less, particularly 3% by mass or less, based on the oil phase in the oil phase, all of the constituent fatty acids even in the case of an oil / fat composition having a relatively small content of β-type oil / fat crystals Is preferable in that the trisaturated triglyceride comprising a fatty acid having 16 or more carbon atoms can be more rapidly transferred to the β-type. It is preferable that the content of the triglyceride in which the constituent fatty acid is at least two kinds of saturated fatty acids is as small as possible.

Then, the roll-in fat and oil composition for containing acesulfame potassium, as a direct β-type oil, the case of using a compound crystal composed of the above S ₁ MS ₂ and MS ₃ M, all of the above constituent fatty acids having a carbon number Of the above-mentioned 3 saturated triglycerides composed of 16 or more fatty acids, the saturated fatty acids constituting the triglycerides in which all of the constituent fatty acids are the same saturated fatty acids, and S ₁ , S ₂ and S _{3 of the} compound crystals are the same saturated fatty acids. Preferably there is.

  In the oil and fat composition for roll-in containing acesulfame potassium, the origin of trisaturated triglycerides in which all the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms is an edible fat or oil containing a large number of fatty acids having 16 or more carbon atoms as constituent fatty acids. 1 type, or 2 or more types of oils and fats that have been extremely hydrogenated, fractionated hard oils and fats that have been separated, extremely hydrogenated and fractionated extremely hardened oils and fats that have been transesterified be able to.

  In the oil and fat composition for roll-in containing acesulfame potassium, when using the above extremely hydrogenated oil and fat as the origin of trisaturated triglyceride consisting of fatty acids having 16 or more carbon atoms, Edible fats and oils such as soybean oil, canola oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, and hyelin rapeseed oil having a fatty acid content of the same carbon number of 60 mass% or more, preferably 80 mass% or more, It is desirable to use extremely hydrogenated oils and fats hydrogenated to an iodine value of 5 or less, preferably 1 or less. When such extremely hydrogenated oils and fats are used, the proportion of triglycerides in which all of the constituent fatty acids are the same saturated fatty acid in the trisaturated triglyceride consisting of fatty acids having 16 or more carbon atoms is 60% by mass or more. Certain trisaturated triglycerides can be easily obtained, and in the oil phase of the oil composition for roll-in containing acesulfame potassium, all the constituent fatty acids are trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms. The content of triglyceride in which the constituent fatty acid is composed of at least two kinds of saturated fatty acids is 5% by mass or less, preferably 3% by mass or less.

  Moreover, in the oil-and-fat composition for roll-ins containing acesulfame potassium, when using the said fractionated hard part fat as the origin of the 3 saturated triglyceride which all the said fatty acid consists of a C16 or more fatty acid, palm stearin, palm It is preferable to use 1 type, or 2 or more types selected from random transesterified oils of stearin and random transesterified oils of fat blends containing palm stearin.

  Palm stearin is obtained as a by-product when palm olein is separately collected from palm oil.

  This palm stearin contains a large amount of palmitic acid, which is a saturated fatty acid, as the fatty acid composition, has an ascending melting point of 44 to 56 ° C. and an iodine value of 20 to 50. Because it is hard and difficult to use, the amount of edible oil and food must be limited to a limited amount, and the use of oil and fat compositions, especially plastic oil and fat compositions such as margarine and shortening, is hard. It was limited to use for adjustment.

  However, these oil and fat compositions using palm stearin, especially plastic oil and fat compositions such as margarine and shortening, and foods produced using the plastic oil and fat composition, There is a problem that coarse crystal grains called bloom are formed, the surface is whitened, has a rough surface and a poor touch feeling, and has no product value.

  The oil and fat composition for roll-in containing acesulfame potassium used in the present invention thus exhibits good plasticity while using palm stearin that was deemed unsuitable for use in a plastic oil and fat composition, and It is an oil and fat composition for roll-in that does not cause daily bloom.

Palm stearin contains 20 to 40% by mass of S ₁ MS ₂ , and further contains 30 to 60% by mass of trisaturated triglycerides in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms. In the saturated triglyceride, the proportion of the triglyceride in which all of the constituent fatty acids are palmitic acid is 60% by mass or more. Therefore, in the oil and fat composition for roll-in containing acesulfame potassium, all of the constituent fatty acids have 16 or more carbon atoms. It can be used very suitably as a source of trisaturated triglycerides composed of fatty acids.

  As the origin of the trisaturated triglyceride in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms, such palm stearin can be used as it is, but oil and fat obtained by random transesterification of palm stearin, and palm It is also possible to use fats and oils that have been randomly transesterified by adding other fats such as palm kernel soft oil and palm oil to stearin, and random transesterification by adding fatty acids and fatty acid lower alcohol esters to palm stearin. The performed fats and oils can also be used.

  By performing these random transesterification reactions, it is possible to obtain an oil and fat composition for roll-in that has better crystallinity and does not cause a bloom over time.

In the oil and fat composition for roll-in containing acesulfame potassium, when the palm stearin is used as the origin of trisaturated triglyceride in which all the constituent fatty acids are fatty acids having 16 or more carbon atoms, pork fat and various transesterified oils are used. It is preferable to combine the oils and fats containing the above MS ₃ M. Oil blend containing palm stearin, random transesterified oil of palm stearin, and palm stearin in that S ₁ MS ₂ , MS ₃ M, and the above-mentioned 3 saturated triglycerides can be easily blended with a small amount of oil. 1 or 2 or more selected from random transesterified oils of the above, random transesterified oil of palm oil, random transesterified oil of palm olein, random transesterified oil of palm super olein, and random transesterified oil of palm middle oil More preferably, one or more selected from the above are combined.

  Furthermore, palm stearin, a random transesterified oil of palm stearin, and a random transesterified oil of a fat-and-fat composition containing palm stearin from the point that a crystallinity is good, and a firm and strong oily composition for roll-in can be obtained. It is most preferable to combine one or more selected from the above and one or more random transesterified oils selected from palm-based soft part oils such as palm olein and palm super olein.

  In addition, in the oil and fat composition for roll-in containing acesulfame potassium, other oils and fats are used in addition to oils and fats that directly form β-type crystals and oils that contain trisaturated triglycerides in which all the constituent fatty acids are fatty acids having 16 or more carbon atoms. May be. When other fats and oils are used, the content of the other fats and oils is preferably 95% by mass or less, more preferably 90% by mass or less, and most preferably 70% in the oil phase of the oil and fat composition for roll-in containing acesulfame potassium. Less than mass%. Other fats and oils are not particularly limited as long as they are edible fats and oils used in ordinary processed foods, natural oils such as animal oils and vegetable oils, and hardened oils, fractionated oils, transesterified oils, and random transesterified oils of these fats and oils. A single oil or a mixed oil can be used.

Here, a method for confirming that a certain oil-in composition for roll-in directly contains β-type oil-and-fat crystals will be described.
As a first method, to analyze the triglyceride composition of the oil phase of a roll-in fat and oil composition for triglyceride as a direct β-type fat crystals, for example, Stee, or oil S ₁ MS ₂ and MS ₃ M By measuring the content in the phase and confirming that the triglyceride that directly becomes β-type fat and oil crystals is contained in the oil phase, preferably that the content is within the above range, for roll-in use A method for confirming that the oil / fat composition directly contains β-type oil / fat crystals is mentioned.

In addition, as a second method, the oil phase contains a triglyceride that directly forms β-type oil and fat crystals, such as StEE, or an oil and fat containing S ₁ MS ₂ and MS ₃ M, preferably Includes a method of confirming that the above StEE, or S ₁ MS ₂ and MS ₃ M are blended in the oil phase so as to have a content within the above range.

  Furthermore, as a third method, which is a simpler method, when the oil phase of a certain roll-in oil and fat composition is completely melted at 70 ° C., it is held at 0 ° C. for 30 minutes, and at 5 ° C. for 30 minutes. The method for confirming that the oil-and-fat composition for roll-in directly contains β-type oil and fat crystals by confirming that the obtained oil-and-fat crystals are β-type crystals having a two-chain structure is included.

  In the third method, when it is confirmed that the oil crystal of the oil phase of the oil composition for roll-in is a fine crystal as shown below, the oil phase is completely melted at 70 ° C, It contains β type oil crystal directly by confirming that the oil crystal obtained when held at 0 ° C. for 30 minutes and at 5 ° C. for 7 days is a β-type crystal having a two-chain structure. I can confirm that. In this case, it is preferable that the fat crystal obtained when held at 5 ° C. for 7 days is a β-type crystal having a two-chain structure, but the fat crystal obtained when held at 5 ° C. for four days is a two-chain structure. It is more preferable that the oil-and-fat crystal obtained when held at 5 ° C. for 1 day is more preferably a β-type crystal having a two-chain structure, and obtained when held at 5 ° C. for 1 hour. It is even more preferable that the obtained fat crystal is a β-type crystal having a two-chain structure, and it is most preferable that the fat crystal obtained when held at 5 ° C. for 30 minutes is a β-type crystal having a two-chain structure.

  In said 3rd method, even if holding | maintenance time in 5 degreeC is short, so that there is much content of the direct beta-type oil-fat crystal in a certain oil-in composition for roll-ins, the obtained oil-fat crystal is a 2 chain length structure Β-type crystal.

  In the third method described above, as a method for judging that the fat and oil crystals obtained after the holding period at 5 ° C. are β-type crystals, in the X-ray diffraction measurement, the short face spacing is measured as follows. It can be judged by doing.

  Specifically, for the fat and oil crystals, when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms, It is determined that the fat and oil crystals are β-type crystals. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. Intensity 1) and peak intensity (peak intensity 2) having a maximum value in a range corresponding to the interplanar spacing of 4.2 to 4.3 angstroms, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

  Moreover, it is preferable that the oil-phase oil-fat crystal | crystallization of the oil-in composition for roll-ins containing acesulfame potassium has a two-chain structure in the packing state of a triglyceride molecule. As a method for confirming this double chain length structure, for example, a method by X-ray diffraction measurement may be mentioned.

  Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that

  Moreover, it is preferable that the oil-fat crystal | crystallization of the oil phase of the oil-fat composition for roll-ins containing acesulfame potassium is a fine crystal. The above-mentioned fine crystal means that the oil or fat crystal is fine and means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.

  When the fat crystal size of the oil phase of the oil composition for roll-in containing acesulfame potassium is more than 20 μm, it is easy to feel rough when the mouth oil-fat composition for roll-in is touched or touched. Moreover, it becomes difficult to hold | maintain a liquid oil component, and the oil-fat composition for roll-ins tends to ooze oil, and it becomes difficult to maintain in the three-dimensional structure formed by a water phase component and an oil-fat crystal.

  Moreover, it is preferable that the oil-in-fat composition for roll-in containing acesulfame potassium does not contain a trans acid substantially. Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required. Here, “substantially free of trans acid” means that trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% in the total constituent fatty acids of the roll-in oil composition. It means less than mass%.

The oil and fat composition for roll-in containing acesulfame potassium uses a compound crystal composed of S ₁ MS ₂ and MS ₃ M instead of StEE when directly obtaining β-type crystals, and S ₁ MS ₂ and MS ₃ As described above, as a fat containing M, by using a vegetable fat or a transesterified fat of vegetable fat or fat, a fat composition for roll-in that does not substantially contain a trans acid can be easily obtained. .

  The oil and fat composition for roll-in containing acesulfame potassium preferably contains water in an amount of 2 to 70% by mass, more preferably 5 to 50% by mass, and most preferably 30 to 50% by mass. The water here includes water such as tap water and natural water, and water such as milk and liquid sugar.

The oil and fat composition for roll-in containing acesulfame potassium can contain other components as long as the effects of the present invention are not hindered.
Other components include, for example, sweeteners other than acesulfame potassium, emulsifiers, thickening stabilizers, acidulants such as acetic acid, lactic acid, and gluconic acid, saccharides and sugar alcohols, β-carotene, caramel, red yeast rice pigment, etc. , Antioxidants such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, Examples include food materials and food additives such as fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, and seafood.

Examples of sweeteners other than the above acesulfame potassium include sucralose, stevia, aspartame, thaumatin, and saccharin. In the present invention, one or more selected from these can be used.
The content of sweeteners other than acesulfame potassium is not particularly limited, but in a roll-in oil composition containing acesulfame potassium, the content of sweeteners other than acesulfame potassium is preferably the content of acesulfame potassium. It is good to make it contain 0.01-5 times, More preferably 0.05-4 times, Most preferably 0.01-3 times.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols And natural emulsifying agents such as milk fat globule membrane. In the present invention, one or more selected from these can be used.

  Although there is no restriction | limiting in particular in content of said emulsifier, Preferably it is 0-15 mass% in an oil-fat composition for roll-ins containing acesulfame potassium, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 mass. %.

  In particular, in the oil-in-fat composition for roll-in containing acesulfame potassium, it is preferable not to use the above synthetic emulsifier, and it is more preferable not to use a synthetic emulsifier or a natural emulsifier from the viewpoints of health and taste.

  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, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.

  Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the oil-fat composition for roll-ins containing acesulfame potassium, More preferably, it is 0-5 mass%. In addition, in the oil-and-fat composition for roll-ins containing acesulfame potassium, if the said thickening stabilizer is not required, it is not necessary to use a thickening stabilizer.

  Next, the manufacturing method of the oil-fat composition for roll-ins containing acesulfame potassium is demonstrated.

  First, if necessary, other components are added to the oil to make an oil phase. If necessary, add other ingredients to the water to form an aqueous phase. Acesulfame potassium is added to the oil phase or aqueous phase, but it is preferable to add it to the aqueous phase. When acesulfame potassium is added to the oil phase, it does not dissolve and localizes, so that sweetness is directly felt and it is difficult to obtain a layered bakery product having good sweetness.

Then, if necessary, the above oil phase is dissolved by heating, and the aqueous phase is added and emulsified to obtain a preliminary emulsion.
The ratio of the oil phase to the water phase of the oil composition for roll-in containing acesulfame potassium is preferably 30 to 98% by mass of the oil phase, 2 to 70% by mass of the aqueous phase, more preferably 50 to 95% by mass of the oil phase. The aqueous phase is 5 to 50% by mass, more preferably 50 to 70% by mass, and the aqueous phase is 30 to 50% by mass.

  In an oil and fat composition for roll-in containing acesulfame potassium, emulsification tends to be unstable when the oil phase is less than 30% by mass and the water phase is more than 70% by mass. If the oil phase is more than 98% by mass and the aqueous phase is less than 2% by mass, it is difficult to dissolve acesulfame potassium in the aqueous phase.

  And it is desirable to sterilize the oil-in-fat composition for roll-ins containing acesulfame potassium. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

  Next, quenching plasticization is performed. This rapid plasticization includes closed continuous scraping tubular coolers (A unit) such as combinators, bottors, perfectors, chemators, plate heat exchangers, etc. A combination of compressors can be mentioned. By performing this rapid plasticization, it is possible to obtain a roll-in oil composition having good plasticity.

After these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
Moreover, it does not matter whether nitrogen, air or the like is contained in any of the production steps when producing the oil-in composition for roll-in containing acesulfame potassium.
The emulsified form of the oil-in composition for roll-in containing acesulfame potassium may be any of water-in-oil, oil-in-water, and double emulsification, but is preferably water-in-oil.
The solid fat content (SFC) at 10 ° C. of the oil phase of the oil composition for roll-in containing acesulfame potassium is preferably 80% or less, more preferably 5 to 70%, and most preferably 10 to 60%. Is good.

  Moreover, the oil-and-fat composition for roll-in containing acesulfame potassium is good also as shapes, such as a sheet form, block shape, a rectangular parallelepiped shape, a column shape, a semi-columnar shape, and a spherical shape. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, rectangular parallelepiped: vertical 5-50 mm, 5-50 mm in width, 5-100 mm in height, cylindrical or semi-cylindrical: 1-25 mm in diameter, 5-100 mm in length, spherical: 35 mm or less in diameter.

Next, the bakery dough used in the present invention will be described.
Examples of the bakery dough used in the present invention include Danish pastry dough and pie dough.

  The bakery dough used in the present invention contains flour. Cereal flours include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole grain flour, germ, rye flour, corn flour, rice flour, etc., preferably, the combination of strong flour and weak flour or only strong flour use.

The bakery dough used in the present invention contains water. The above water includes water such as tap water and natural water, and water such as milk and liquid sugar.
The water content of the bakery dough of the present invention is preferably 30 to 60 parts by mass, more preferably 38 to 55 parts by mass, and most preferably 40 to 53 parts by mass with respect to 100 parts by mass of the flour. In the bakery dough used in the present invention, with respect to 100 parts by mass of the flour, when the water content is less than 30 parts by mass, it is difficult to form a homogeneous dough, and when the water content is more than 60 parts by mass, In addition to low stability during rolling, layer peeling and warping during firing are likely to occur.

  Other materials that can be contained in the bakery dough of the present invention include fats and oils for kneading, emulsifiers, sugars and sugar alcohols, sweeteners, dairy products, eggs, thickening stabilizers, starches, dextrin, acetic acid , Acidulants such as lactic acid and gluconic acid, yeast, yeast food, swelling agents, β-carotene, caramel, colorants such as red yeast pigment, antioxidants such as tocopherol, tea extract, wheat protein, soy protein, casein Calcium, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc., flavoring, seasoning, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, fruit, herb, Coffee, chocolate, nuts, nut paste, raw alcohol, shochu / whiskey / vodka / bub Distilled liquor such as wine, brewed liquor such as wine, sake and beer, various liqueurs, plant and animal extracts such as consomme and bouillon, matcha tea, tea, salt, spices, cocoa mass, cocoa powder, jam, fruit sauce, tofu, yellow powder , Food materials such as beans, vegetables, meat, and seafood, and food additives. In the present invention, one or more selected from these can be used.

  The above-mentioned other materials can be used arbitrarily as long as the object of the present invention is not impaired. Preferably, the total amount is 80 parts by mass or less with respect to 100 parts by mass of the flour used in the bakery dough of the present invention. Use within the range.

  Examples of the fats and oils for kneading include plastic fats and oils compositions such as shortening, margarine and butter. In the present invention, one or more selected from these can be used. In the present invention, when the plastic fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

  In the bakery dough used in the present invention, the content of the fats and oils for kneading is preferably 1 to 30 parts by mass, more preferably 3 to 25 parts by mass, and most preferably 5 to 20 parts by mass with respect to 100 parts by mass of the flour. It is.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example, soy lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, etc. An emulsifier can be used not emulsifier. In the present invention, one or more selected from these can be used. In the present invention, if the above-mentioned synthetic emulsifier and / or an emulsifier that is not a synthetic emulsifier is not required, it can be omitted.

  Examples of the sugars and sugar alcohols include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructo-oligosaccharide. Soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like can be used. In the present invention, one or more selected from these can be used.

  As the sweetener, sucralose, acesulfame potassium, stevia, aspartame, thaumatin, saccharin and the like can be used. In the present invention, one or more selected from these can be used.

  The above dairy products include raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, ice creams, concentrated milk, skimmed milk Concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole powdered milk, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, Fermented milk, lactic acid bacteria beverages, milk beverages, yogurt and the like can be used. In the present invention, one or more selected from these can be used.

  Examples of eggs include whole egg, raw egg yolk, sterilized whole egg, sterilized egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, and sugared egg yolk. In the present invention, one or more selected from these can be used.

  The above thickening stabilizers include xanthan gum, alginic acid, sodium alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, fur Cellulan, tara gum, karaya gum, tragacanth gum, gellan gum, soybean polysaccharides and the like can be used. In this invention, 1 type, or 2 or more types chosen from these can be used.

  The production method of the bakery dough used in the present invention is not particularly limited, and for example, a rapid growth method, a straight method, a medium seed method, a liquid seed method, a sour seed method, a liquor seed method, a hop seed method, a medium noodle method, a chorywood method. It can be produced by appropriately selecting bread making methods such as a continuous bread making method and a refrigerated dough method. The frozen dough method includes a plate dough freezing method that freezes immediately after kneading, a ball dough freezing method that freezes the dough after divided rounding, a molded freezing method that freezes the dough after molding, and a proofer that freezes the dough after final fermentation Various methods such as a finished refrigeration method can be employed.

The composite laminated bakery dough of the present invention is composed of the above-described taste material, an oil / fat composition for roll-in containing acesulfame potassium, and a bakery dough.
In the composite laminated bakery dough of the present invention, the number of layers of the taste material is preferably 2 to 18 layers, more preferably 4 to 16 layers, and most preferably 6 to 12 layers. When the number of layers of the taste material is less than 2 layers in the composite laminated bakery dough, the flavor of the taste material is difficult to be uniform, and the texture is likely to be non-uniform. If the number of layers of the flavoring material in the composite laminated bakery dough is more than 18, the inner layer is difficult to be laminated, and the bread tends to have a crispy texture, as represented by bread.

  In the composite laminated bakery dough of the present invention, the number of layers of the oil-in composition for roll-in containing acesulfame potassium is preferably 8 to 48 layers, more preferably 16 to 36, and most preferably 18 to 27 layers. When the number of layers of the oil-in composition for roll-in containing acesulfame potassium in the composite laminated bakery dough is less than 8 layers, it is difficult to have a moist texture, and a crisp bakery product tends to be obtained. If the number of layers of the oil-in composition for roll-in containing acesulfame potassium in the composite layered bakery dough is more than 27 layers, the inner layer is difficult to be layered, and it tends to be the eyes of bread as represented by bread. Difficult to get a crisp texture.

  Next, a method for producing a composite laminated bakery dough according to the present invention will be described. An example of producing a bakery dough by a straight method and combining it with an oil and fat composition for roll-in containing acesulfame potassium and a flavoring material is given. This will be specifically described.

  First, a bakery dough is manufactured. Put the ingredients of bakery dough other than kneading fats and oils into the mixer ball and mix with a vertical mixer using a hook. Add the fats and oils for kneading along the way, mix further, and prepare the dough. And take the floor time and do the retard. The retard is preferably performed in a freezer (temperature is −10 to −20 ° C.).

  The obtained bakery dough wraps the oil composition for roll-in containing acesulfame potassium, and performs rolling and folding. Folding is performed so that the number of layers of the oil-in composition for roll-in containing acesulfame potassium is preferably 2 to 27 layers, more preferably 3 to 20 layers, and most preferably 4 to 16 layers. obtain.

  Then, the flavoring material is wrapped with the obtained laminate, and rolled and folded. Folding is performed so that the number of layers of the taste material is preferably 2 to 18 layers, more preferably 4 to 16 layers, and most preferably 6 to 12 layers.

Then, molding is taken, if necessary, to obtain the composite laminated bakery dough of the present invention.
By baking the obtained composite laminated bakery dough, the layered bakery product of the present invention can be obtained.

  EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. S represents a saturated fatty acid, and M represents a monounsaturated fatty acid.

(Preparation of oil-in composition 1 for roll-in)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil is dissolved. A water phase in which 0.13 parts by mass of acesulfame potassium was dissolved in 30 parts by mass of water was added to 69.87 parts by mass of the oil phase, preliminarily emulsified, and sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, it is molded into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and the oil-in-fat composition 1 for roll-in is obtained in which the emulsification type is a water-in-oil type and the SFC at 10 ° C. It was.
The obtained oil-and-fat composition 1 for roll-in was substantially free of sodium, and the mass ratio of sodium / potassium was 0.01 or less.

  The oil phase oil-fat crystal of the obtained oil-in composition 1 for roll-in was a fine oil-fat crystal of 3 μm or less under an optical microscope. After the oil phase of the roll-in fat and oil composition 1 is completely melted at 70 ° C., the oil crystal obtained when held at 0 ° C. for 30 minutes and held at 5 ° C. for 30 minutes is 2θ: 17 to 26 degrees. When X-ray diffraction measurement was performed in the range of 1 to 4, a strong diffraction peak corresponding to a surface spacing of 4.6 angstroms was shown, and a maximum peak intensity (peak intensity 1) and 4 corresponding to a surface spacing of 4.6 angstroms were shown. The maximum peak intensity (peak intensity 2) corresponding to the surface spacing of .2 angstroms was taken, and the ratio of peak intensity 1 / peak intensity 2 was 3 and it was confirmed that this oil crystal was β-type. It was found that the in-oil composition 1 directly contained β-type oil crystals. Further, when X-ray diffraction measurement was carried out in the range of 2θ: 0 to 8 degrees with respect to this fat and oil crystal, a diffraction peak corresponding to 46 Å was obtained, and it was confirmed that the packing state of triglyceride was a two-chain structure. It was done. Moreover, when the size of the oil crystal was observed with an optical microscope, it was a fine crystal of 3 μm or less.

  In addition, in the oil phase of the obtained oil-in composition 1 for roll-in, the content of triglyceride represented by SMS (hereinafter referred to as SMS) is 8% by mass, of the triglyceride represented by MSM (hereinafter referred to as MSM). The content was 5.9% by mass, and the MSM / SMS molar ratio was 0.7.

The content of the compound crystal composed of SMS and MSM was 11.8% by mass, and the content of the trisaturated triglyceride in which all the constituent fatty acids were composed of fatty acids having 16 or more carbon atoms was 8.9% by mass. Tripalmitoylglycerol was 6.7% by mass in the total composition, and 75% by mass accounted for 3% of trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms.
Moreover, when measured with the gas chromatograph, the trans acid content was less than 1 mass% in the fatty acid composition 1 for roll-in.

(Preparation of oil-in composition 2 for roll-in)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil is dissolved. A water phase prepared by dissolving 0.03 parts by mass of acesulfame potassium and 0.02 parts by mass of sucralose in 30 parts by mass of water was added to 69.95 parts by mass of the oil phase, preliminarily emulsified, and sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, to obtain an oil-in-oil composition 2 for roll-in having a water-in-oil type.
The obtained oil-and-fat composition 2 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

(Preparation of oil-and-fat composition 3 for roll-in)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil is dissolved. 30 parts by mass of water as an aqueous phase was added to 70 parts by mass of the oil phase, preliminarily emulsified, and sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Then, the size was formed into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm, and a water-in-oil emulsified oil-in composition 3 for roll-in was obtained.
The obtained oil-and-fat composition 3 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

(Example 1)
(Combination of Danish pastry)
Powerful powder 70 parts by weight Soft flour 30 parts by weight Yeast 5 parts by weight East food 0.1 part by weight Upper white sugar 15 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Oil and fat for kneading (margarine) 8 parts by weight Water 47 parts by mass Oil-in composition for roll-in 1 50 parts by mass Flavoring material (flower paste having a moisture content of 40% by mass)
30 parts by mass

(Danish pastry recipe)
Oils and fats for kneading, oil and fat composition for roll-in 1 and materials other than flour paste are put in a mixer ball, mixed with L3 and M2 with a vertical mixer using a hook, and fats and oils for kneading are added. A bakery dough was prepared by mixing with L3, M3, and H2. And floor time was taken for 20 minutes and it was made to retard for 24 hours with a -10 degreeC freezer.

Next, the oil-and-fat composition 1 for roll-in was wrapped with this bakery dough, and it was performed twice in three.
The flour paste was wrapped with the resulting bakery dough and the dough consisting of the oil-and-fat composition 1 for roll-in, and four-folded. The final fabric thickness was 7 mm.
The obtained composite laminated bakery dough was cut into a size of 10 cm in length and 10 cm in width. The proofing was performed at 34 ° C. for 60 minutes. In addition, in the composite laminated bakery dough, the oil-and-fat composition 1 for roll-in had 36 layers and the flour paste had 4 layers.
This composite laminated bakery dough was baked at 190 ° C. for 18 minutes to obtain a Danish pastry which is a layered bakery product of the present invention.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Example 2)
A Danish pastry was obtained by the same composition and manufacturing method as Example 1 except that the oil-in-fat composition 2 for roll-in was used instead of the oil-in-oil composition 1 for roll-in.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Comparative Example 1)
A Danish pastry was obtained by the same composition and manufacturing method as in Example 1 except that the oil-in-fat composition 3 for roll-in was used instead of the oil-in-oil composition 1 for roll-in.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Comparative Example 2)
(Combination of Danish pastry)
Powerful powder 70 parts by weight Soft flour 30 parts by weight Yeast 5 parts by weight East food 0.1 part by weight Upper white sugar 15 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Oil and fat for kneading (margarine) 8 parts by weight Water 47 parts by mass Oil composition for roll-in 2 50 parts by mass

(Danish pastry recipe)
Ingredients other than kneading fat and oil composition 2 for roll-in are put into a mixer ball, mixed with L3 and M2 with a vertical mixer using a hook, and kneading fat and oil are added, and further L3 and M3 , H2 was mixed to prepare a bakery dough. And it took a floor time of 20 minutes, and was allowed to retard for 24 hours in a -10 ° C freezer.
Next, the oil-and-fat composition 2 for roll-in was wrapped with this bakery dough, and three folds were performed twice and four folds were performed once. The final fabric thickness was 7 mm.
This dough comprising the bakery dough and the roll-in oil composition 2 was cut into a size of 10 cm in length and 10 cm in width. The proofing was performed at 34 ° C. for 60 minutes. In addition, in the dough consisting of the bakery dough and the oil-and-fat composition 2 for roll-in, the oil-and-fat composition 2 for roll-in was 36 layers.
The dough comprising the bakery dough and the roll-in fat composition 2 was baked at 190 ° C. for 18 minutes to obtain a Danish pastry.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Comparative Example 3)
A Danish pastry was obtained by the same composition and manufacturing method as in Comparative Example 2 except that the oil-in-fat composition 3 for roll-in was used instead of the oil-in-oil composition 2 for roll-in.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Example 3)
(Combination of Danish pastry)
Powerful powder 70 parts by mass
Soft flour 30 parts by weight Yeast 5 parts by weight East food 0.1 parts by weight Upper white sugar 15 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Oil for fat kneading (margarine) 8 parts by weight Water 47 parts by weight Oil-in-fat composition for roll-in 1 30 parts by mass Flavoring material (malon paste with water content of 30% by mass)
40 parts by mass

(Danish pastry recipe)
Ingredients other than kneading fat and oil, roll-in oil and fat composition 1 and malon paste are put in a mixer ball, mixed with L3 and M2 in a vertical mixer using a hook, and kneaded fat and oil are added. A bakery dough was prepared by mixing with L3, M3, and H2. And it took a floor time of 20 minutes, and was allowed to retard for 24 hours in a -10 ° C freezer.
Next, the oil-and-fat composition 1 for roll-in was wrapped with this bakery dough, and tri-folded twice.
The dough composed of the obtained bakery dough and the roll-in oil composition 1 was wrapped in malon paste and was folded once. The final fabric thickness was 7 mm.
The obtained composite laminated bakery dough was cut into a size of 10 cm in length and 10 cm in width. The proofing was performed at 34 ° C. for 60 minutes. In the composite laminated bakery dough, the oil-and-fat composition 1 for roll-in had 36 layers and the malon paste had 4 layers.
This composite laminated bakery dough was baked at 190 ° C. for 18 minutes to obtain a Danish pastry which is a layered bakery product of the present invention.
The evaluation of the obtained Danish pastry is shown in Table 1.

Example 4
A Danish pastry was obtained by the same composition and manufacturing method as Example 3 except that the oil-in-fat composition 2 for roll-in was used instead of the oil-in-oil composition 1 for roll-in.
The evaluation of the obtained Danish pastry is shown in Table 1.

(Evaluation criteria)
Crisp ◎: very good, ○: good, x: bad moist ◎: very good, ○: good, x: bad sweetness ◎: very good, ○: good, x: bad In Example 1, it is a taste material A composite laminated bakery dough composed of a flour paste, an oil and fat composition for roll-in containing acesulfame potassium, and a bakery dough was produced. The layered bakery product obtained by baking this was soft and crisp, very moist and sweet.

  In Example 2, a composite laminated bakery dough composed of a flour paste as a flavoring material, an oil and fat composition for roll-in containing acesulfame potassium and sucralose, and a bakery dough was produced. The layered bakery product obtained by baking this was soft and crisp, very moist and sweet.

  In Comparative Example 1, a composite laminated bakery dough composed of a flour paste as a flavoring material, an oil and fat composition for roll-in not containing acesulfame potassium, and a bakery dough was produced. The layered bakery food obtained by baking this was crisp and moist but was inferior to the examples. Moreover, good sweetness could not be felt at all.

  In Comparative Example 2, a composite layered bakery dough composed of an oil and fat composition for roll-in containing acesulfame potassium and sucralose and a bakery dough was produced without using a flavoring material. The layered bakery product obtained by baking this product had poor crispness and was not moist at all, but a product with very good sweetness was obtained.

  In Comparative Example 3, a composite laminated bakery dough made of a roll-in oil and fat composition and a bakery dough containing no flavoring material and not containing acesulfame potassium was produced. The layered bakery product obtained by baking this product had poor crispness, no moistness was obtained, and good sweetness could not be felt at all.

  In Example 3, the composite laminated bakery dough comprised with the malon paste which is a taste material, the oil-fat composition for roll-ins containing acesulfame potassium, and bakery dough was manufactured. The layered bakery product obtained by baking this was soft and crisp, very moist and sweet.

  In Example 4, a composite laminated bakery dough composed of a roll-in oil and fat composition containing malon paste, which is a flavoring material, acesulfame potassium and sucralose, and a bakery dough was produced. The layered bakery product obtained by baking this was soft and crisp, very moist and sweet.

Claims (5)

  A composite laminated bakery dough comprising a flavoring material, an oil and fat composition for roll-in containing acesulfame potassium, and a bakery dough.   The composite laminated bakery dough according to claim 1, wherein the moisture content of the taste material is 10 to 60% by mass.   The composite according to claim 1 or 2, wherein 10 to 70 parts by mass of a flavoring agent and 10 to 70 parts by mass of an oil and fat composition for roll-in containing acesulfame potassium are added to 100 parts by mass of flour used in bakery dough. Laminated bakery dough.   The layered bakery product which baked the composite laminated bakery dough in any one of Claims 1-3.   A method for producing a composite laminated bakery dough according to any one of claims 1 to 3, comprising wrapping an oil and fat composition for roll-in containing acesulfame potassium in a bakery dough, rolling and folding the laminate. A method for producing a composite laminated bakery dough that is manufactured, wrapped in a flavor by a laminate, rolled and folded.