JP2009095312A - Plastic oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition decreased in trans acid and satisfying properties required as insertion plastic oil and fat so as to provide a quality equal to that of a present layering wheat flour puffed food such as croissant, danish and pie. <P>SOLUTION: This plastic oil and fat composition is obtained by random ester interchange. The composition has a constituent fatty acid formation which includes: (1) a total amount of saturated fatty acid of 75 wt.%-85 wt.%, (2) a total amount of unsaturated fatty acid of 25 wt.%-15 wt.%, (3)≤12C saturated fatty acid of 20 wt.%-30 wt.%, and (4) 14-18C saturated fatty acid of 45 wt.%-55 wt.%, and a trans-acid content of ≤3 wt.%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a plastic fat composition having a reduced trans acid content and usable as an alternative to the plastic fat composition used in conventional water-in-oil emulsions for folding.

  Layered flour-expanded foods such as croissants, Danish, pie and the like form a layer, and a water-in-oil emulsion for folding is usually used to form the structure. Specifically, as a water-in-oil emulsion for folding, what is called margarine for pastry, margarine for roll-in, etc. is used, and it is folded into a dough, stretched, folded at a certain thickness and spread. Layered flour-expanded food is formed through steps such as adjusting the thickness of the dough by repeating the extending operation, dividing, molding, baking, and the like. In this layered flour-expanded food, once a layer consisting of a dough layer and an oil and fat layer is formed and baked to form a layer, which is characterized by its texture and flavor. The properties of the water-in-oil emulsion for folding used in the field are regarded as important.

  In particular, the water-in-oil emulsion for folding is required to have extensibility and hardness for folding and spreading the dough, and heat resistance with a proofer. If the extensibility and hardness of the plastic oil / fat composition for folding are insufficient, a uniform dough layer cannot be obtained, resulting in no commercial value. Moreover, when the plastic fat composition for folding flows out with a proofer, not only the flavor is impaired, but a sufficient volume cannot be obtained.

Until now, in order to obtain these characteristics, an oil and fat composition in which a trans-acid is intentionally generated by hydrogenating vegetable oil and fat and appropriately hardening the oil and fat has been used.
However, it has recently been suggested that the risk of arteriosclerosis and myocardial infarction may be increased by a large intake of transacid (Non-patent Document 1, etc.). The US Food and Drug Administration (FDA) Mandatory labeling of trans acid content (rules dated July 11, 2003), or less than 1% of energy consumed by the World Health Organization (WHO) (approx. Daily intake is over 2g) Recommendations have been issued (http://www.who.int/nutrition/topics/5_population_nutrient/en/index.html).

  For this reason, the present inventor investigated the prior literature and searched for an alternative oil and fat composition having a variety of satisfactory characteristics in which the amount of trans acid was reduced, but in reality, no satisfactory one was proposed. It was.

  Specifically, for example, Patent Document 1 discloses a random transesterified oil of 50% by weight of a high melting point part of palm oil fractionated oil and 50% by weight of a low melting point part of palm kernel oil, and a saturated fatty acid having 16 carbon atoms. An oil and fat composition having 0.1% by weight and 3.9% by weight of a C18 saturated fatty acid is disclosed, but because of the high content of C16 saturated fatty acid, crystallization during the production of plastic oil composition for folding However, the plastic oil and fat for folding becomes soft and does not become a solid sheet-molded state, leaving a manufacturing problem.

  Patent Document 2 describes an oil and fat composition in which a saturated fatty acid is composed of a saturated fatty acid having 12 or less carbon atoms and a saturated fatty acid having 20 or more carbon atoms. However, saturated fatty acids having 20 or more carbon atoms are rapidly crystallized, and since the kneading progresses more than necessary by cooling in the margarine production machine, the folding plastic fat composition is soft and does not form a solid sheet. Further, even if the sheet can be molded, the plastic oil composition for folding is softened and is not suitable for the folding physical properties, so that the puffed food produced does not have a layered appearance and inner layer, and has good quality.

Patent Document 3 discloses an oil / fat composition obtained by random transesterification of an oil / fat mixture containing 2 to 50% by weight of a saturated fatty acid having 14 or less carbon atoms and 1 to 50% by weight of a saturated fatty acid having 20 or more carbon atoms. ing. However, as in Patent Document 2, saturated fatty acids having 20 or more carbon atoms are not suitable as plastic oils and fats for folding, and there is no description regarding the trans acid content.
JP 2001-262181 A Japanese Patent No. 3743179 JP-A-9-165595 Tatematsu et al., Journal of Health Science, 50: 108-111, 2004

  An object of the present invention is to provide a plastic oil composition that has a reduced trans acid content and can be used as an alternative to a plastic oil composition used in conventional water-in-oil emulsions for folding. Still another object is to provide a plastic oil / fat composition for folding and a plastic oil / fat composition capable of producing a water-in-oil emulsion for folding excellent in progress, hardness and heat resistance.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the trans-acid content is 3% by weight or less and a plastic fat composition having a specific fatty acid composition is used. The present invention has been completed by finding that it can be used as an alternative to a curable plastic oil / fat composition characterized by transacid used in water-in-oil emulsions.

  That is, the first of the present invention is a plastic fat composition obtained by random transesterification, wherein the constituent fatty acid composition has (1) a total amount of saturated fatty acids of 75% to 85% by weight, and (2) unsaturated. The total amount of fatty acids is 25% to 15% by weight, and (3) 20% to 30% by weight of saturated fatty acids having 12 or less carbon atoms, and (4) a saturated fatty acid having 14 to 18 carbon atoms. The present invention relates to a plastic fat composition having 45 to 55 wt% and a transacid content of 3 wt% or less.

  The constituent fatty acid composition has (5) a total amount of saturated fatty acids of 75% to 85% by weight, (6) a total amount of unsaturated fatty acids of 25% to 15% by weight, and (7) It is obtained by random transesterification of an oil and fat mixture in which a saturated fatty acid having 12 or less carbon atoms is 20 wt% to 30 wt% and (8) a saturated fatty acid having 14 to 18 carbon atoms is 45 wt% to 55 wt%. The present invention relates to a plastic fat composition having a trans acid content of 3% by weight or less.

  In a preferred embodiment, the oil / fat mixture comprises: (A) a room temperature liquid oil (rapeseed oil, corn oil, soybean oil, etc.); and (B) a rapeseed extremely hardened oil (Roersinic acid), a soybean extremely hardened oil, or a corn extremely hardened. One or more types selected from oil, and (C) 1 or more types of mixtures chosen from hardened palm kernel oil and hardened palm oil, The said plastic fat composition characterized by the above-mentioned.

  The second of the present invention is a plastic fat composition for folding, characterized in that the plastic fat composition contains 20 wt% to 80 wt%.

  Further, the invention relates to a layered wheat flour expanded food comprising the water-in-oil emulsion for folding, comprising the plastic oil composition for folding and water, and further produced using the water-in-oil emulsion for folding. is there.

  According to the plastic fat composition of the present invention, the trans acid content is reduced, and the plastic fat composition containing trans acid, which has been used in conventional water-in-oil emulsions for folding, is almost equal to or higher than that. The characteristics can be obtained, and it can be used as a substitute oil or fat. In addition, especially when used as a plastic oil composition for folding to form a water-in-oil emulsion for folding, a plastic oil composition, etc., after reducing the trans acid content, the progress, hardness, A water-in-oil emulsion for folding with excellent heat resistance can be produced.

  Hereinafter, the present invention will be described in more detail. This invention is a plastic fat composition obtained by random transesterification, Comprising fatty acid composition, (1) The total amount of saturated fatty acid is 75 weight%-85 weight%, (2) The total amount of unsaturated fatty acid 25 wt% to 15 wt%, and (3) 20 wt% to 30 wt% saturated fatty acid having 12 or less carbon atoms, and (4) 45 wt% saturated fatty acid having 14 to 18 carbon atoms. It is a thing regarding the plastic fat composition characterized by 55 weight% and trans acid content being 3 weight% or less. In particular, the plastic fat composition has a constituent fatty acid composition of (5) a total amount of saturated fatty acids of 75% to 85% by weight, (6) a total amount of unsaturated fatty acids of 25% to 15% by weight, (7 Random transesterification of a mixture of fats and oils having 20 to 30% by weight of saturated fatty acid having 12 or less carbon atoms and (8) 45 to 55% by weight of saturated fatty acid having 14 to 18 carbon atoms Can be obtained.

  Here, examples of the saturated fatty acid having 12 or less carbon atoms include caprylic acid, capric acid, and lauric acid. Examples of raw oils and fats that contain saturated fatty acids having 12 or less carbon atoms and can be subjected to random transesterification include hardened palm kernel oil (melting point 36 to 40 ° C.) or hardened palm oil (melting point 32 to 34 ° C.). The In addition, it is preferable that the content of transacid contained in them is 3% by weight or less in order to make the transacid content of the plastic fat composition of the present invention 3% by weight or less. By using this saturated fatty acid having 12 or less carbon atoms, the melting point of the plastic fat composition of the present invention can be adjusted to be lowered without destroying other characteristics. In general, in order to obtain hardness required for a plastic oil composition for folding or a water-in-oil emulsion, a long-chain fatty acid having 18 or more carbon atoms, which is quickly crystallized, is used for promoting crystallization. However, in this case, there was a problem that the melting of the mouth deteriorated at the same time. On the other hand, when the fatty acid itself having 12 or less carbon atoms is subjected to random transesterification to become the plastic oil composition of the present invention, it is considered that it is easy to make a crystallization trigger without causing deterioration of melting in the mouth. It is estimated that the required hardness can be maintained. Therefore, the saturated fatty acid having 12 or less carbon atoms needs to be added at a ratio that produces the above-described effect, and is 20 wt% to 30 wt% in the entire constituent fatty acid composition of the plastic fat composition of the present invention. Preferably there is.

  The saturated fatty acids having 14 to 18 carbon atoms used in the present invention are mainly myristic acid, palmitic acid, and stearic acid. As raw oils and fats before random transesterification containing them, rapeseed extremely hardened oil (Roercin) Acid), soybean extremely hardened oil, corn extremely hardened oil, and the like. In addition, it is desirable that the content of transacid contained in them is 2% by weight or less in order to make the transacid content of the plastic fat composition of the present invention 3% by weight or less (extremely hardened oil is hydrogenated). Most of the unsaturated fatty acids are converted to saturated fatty acids, which has a low trans acid content and can be used conveniently.) Originally, for folding applications, in order to obtain bread-making properties (extensibility, hardness, heat resistance, etc.) that are important during folding, a method of blending and designing a long-chain saturated fatty acid having 20 or more carbon atoms is used. However, in the present invention, a plastic oil composition is formed by random transesterification with a specific blend containing a saturated fatty acid having 14 to 18 carbon atoms and a saturated fatty acid having 12 or less carbon atoms. It is presumed that the oil / fat composition is likely to produce fine crystals (probably because it is easy to cause crystallization), and has achieved high-level spreadability, hardness, and heat resistance. Also, because it is easy to form fine crystals, when used as a folding application, the physical properties are less likely to change during extension (it is possible to reduce changes in extensibility when repeated folding compared to conventional products, Hard to break the dough layer.) In the present invention, the saturated fatty acid having 14 to 18 carbon atoms needs to be added at such a ratio as to produce the above-mentioned action, and 45 wt% to 55 wt% in the constituent fatty acid composition of the plastic fat composition of the present invention. % Is preferred.

  According to the plastic oil / fat composition of the present invention, a water-in-oil emulsion for folding that has a high-dimensional and balanced property that has not been obtained by a conventional blending technique, and further, a plastic oil / fat composition for folding to obtain this is obtained. Product, a plastic fat composition can be provided. In addition, due to the use of long-chain fatty acids in the conventional method, there has been a problem that the mouth-dissolving of the puffed food becomes worse. In the present invention, this problem can be improved.

  Moreover, hardened palm kernel oil, hardened coconut oil, etc. are used as a supply source of saturated fatty acids having 12 or less carbon atoms, and rapeseed (Roerucic acid) extremely hardened oil, soybean hardened oil is used as a supply source of saturated fatty acids having 14 to 18 carbon atoms. Alternatively, when using corn extremely hardened oil or the like, it is preferable to add a normal temperature liquid oil in addition to this for the purpose of adjusting the ratio of the saturated fatty acid and the unsaturated fatty acid in the resulting plastic fat composition (the normal temperature used) As for the liquid oil, it is preferable to use one having a low trans acid content so that the trans acid content of the plastic fat composition of the present invention is 3% by weight or less. The normal temperature liquid oil referred to here means an oil that becomes liquid at least at 20 ° C. In addition, although various fats and oils can be used as room temperature liquid oil, for example, rapeseed oil, corn oil, and soybean oil can be used conveniently.

  The plastic fat composition of the present invention is a random transesterified fat obtained by random transesterification using the above raw fats and oils. In the constituent fatty acid composition, the total amount of saturated fatty acids is 75% to 85% by weight. The total amount of unsaturated fatty acids is 25% to 15% by weight, and in the constituent fatty acid composition, saturated fatty acids having 12 or less carbon atoms are 20% to 30% by weight, and the number of carbon atoms is 14 to 18%. The saturated fatty acid is adjusted to be 45% to 55% by weight, and the trans acid content needs to be 3% by weight or less. Such a plastic fat composition of the present invention is an alternative to a hardened soybean oil (usually containing 39% by weight of trans acid), which has been used for blending plastic oil compositions for folding, and an equivalent equivalent. Can be used as a thing. In other words, the plastic fat composition of the present invention can be used to mix other fats and oils to form a folding plastic fat composition or the like. In this case, it is particularly preferable that the plastic fat composition for folding is formed by containing 20 wt% to 80 wt% of the plastic fat composition of the present invention. Moreover, the water-in-oil emulsion for folding can be formed by containing the plastic oil composition for folding formed in this way and water. The water-in-oil emulsion for folding formed in this way has excellent properties in terms of progress, hardness and heat resistance. Furthermore, using this water-in-oil emulsion for folding, various layered wheat flour foods can be produced.

  In addition, the plastic fat composition of the present invention can be used for kneading (substitutes for hydrogenated soybean oil, equivalent substitutes, water-in-oil emulsions for kneading, various processed flour products as well as the above-mentioned folding applications. Etc.). In this case as well, it is easy to make crystals finer as in the case of use for folding, and it is possible to strengthen the kneading of the kneaded material and increase the retention of liquid oil. In particular, liquid oil is effective in improving the flavor, and it becomes possible to produce a food with a better flavor. In addition, it is possible to reduce mold deformation and swelling after baking (a phenomenon in which it is difficult to adjust the dimensions as it is difficult to adjust the dimensions as in the form).

  Production examples of the plastic oil for folding according to the present invention will be illustrated below. One or more kinds of soybean oil, corn oil, and rapeseed oil (Roersinic acid), which are liquid oils at room temperature, and one or more kinds of soybean hardened oil, corn extremely hardened oil, and rapeseed extremely hardened oil (Roersinic acid), and hardened palm kernel oil (Melting point 36 to 40 ° C.) and one or more kinds from hydrogenated coconut oil (melting point 32 to 34 ° C.), then heated to 90 ° C., dehydrated, and 0.2% by weight of sodium methylate added at 90 ° C. React for 20 minutes. Then, after repeating washing with water, 2% of activated clay is added and decolorization is performed at 90 ° C. for 20 minutes. Deodorization is performed at 250 ° C. for 60 minutes to obtain a plastic fat composition. 20% to 80% by weight of the above-mentioned plastic oil / fat composition, 0% to 25% by weight of refined lard, 0% to 30% by weight of soybean oil, corn oil and rapeseed oil (Roersinic acid) that are liquid at room temperature, coconut oil The oil phase part is obtained by adjusting the physical properties of the plastic oil for folding obtained by appropriately blending 0 wt% to 10 wt%, and if necessary, fish oil, palm oil, milk fat and the like. A water phase part melt | dissolves a flavor raw material etc. in the water 5 weight%-40 weight% suitably, and sterilizes it at 80 degreeC for 20 minutes, Then, it is set to about 60 degreeC. As flavor materials, various dairy products, flavoring materials such as chocolate and cocoa that adjust the sterilization temperature low, salt, isomerized sugar, sugars such as sugar and invert sugar, flavorings, coloring agents, and the like are used according to the purpose of use. As the emulsifier, glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester and the like are appropriately used. After adjusting the temperature to about 60 ° C. for both the oil phase part and the aqueous phase part, preliminarily emulsifying, using a quenching kneader such as a combinator, adjusting the crystal using a resting tube, etc. The plastic oil for sheet folding can be obtained by molding with a nozzle. The present invention is a plastic oil / fat composition for folding that can be applied to a cooling kneading machine capable of rapid cooling, and is a plastic oil / fat composition having both sheet moldability during production and physical properties of a layered expanded food.

  The obtained plastic oil for folding is used for croissants, Danish, pie and the like. There are various shapes such as a sheet shape, stick shape, dice shape and strip shape depending on the production method of the layered wheat flour expanded food, but all are to obtain the layered expanded food.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement method of fatty acid composition of plastic fat and oil and trans acid amount>
For the plastic fats obtained in the examples and comparative examples, gas chromatography (device name: 6890N gas chromatograph, manufactured by Agilent) was used in accordance with the GC method (standard fat analysis test method, 2003 version). The fatty acid composition and the amount of trans acid in the plastic fat were measured.

<Method for evaluating hardness of plastic oil for roll-in>
The plastic oil for folding obtained in Examples and Comparative Examples is filled in a pene can in advance and temperature-controlled in a constant temperature water bath at 15 ° C. for 2 hours, and then the tip of a penetrometer cone (102.5 g, JIS standard product) After falling on the surface of the water-in-oil type emulsified oil / fat composition, the cone entry distance (unit: mm) after 5 seconds is measured, and the numerical value is multiplied by 10 to evaluate the penetration (15 ° C.) did.

<Breadmaking test: Evaluation method for folding plastic oil / fat for folding>
Skilled researchers evaluated the extensibility and dough state during bread making. The evaluation criteria at that time are as follows. ○: Good (having a uniform fabric with good extensibility), △: Slightly good (having a slightly uniform fabric with almost uniform fabric), ×: Poor (poor, non-uniform fabric with poor extensibility) Have).

<Sensory evaluation method for bread>
The breads obtained in the examples and comparative examples were comprehensively evaluated by three skilled panelists using the sample name blind method, such as the appearance of the croissant and the inner layer state. The evaluation criteria at that time were as follows. ○: Good (bread inner layer is good and film is thin. Bread appearance and inner layer are not uniform) △: Slightly good (bread inner layer is slightly good and film is slightly thin. Bread appearance and inner layer is uneven) Not good), x: poor (inferior bread inner layer, thick film. Appearance of bread and inner layer vary).
Example 1
According to Table 1, hardened palm kernel oil (melting point 36 ° C.) 60% by weight, rapeseed extremely hardened oil (Roerucic acid) (IV: 1 or less, melting point: 67 ° C. or more) 25% by weight, rapeseed oil (Roerucic acid) 15% by weight The mixture was heated to 90 ° C. and dehydrated, 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorization was performed at 90 ° C. for 20 minutes, and deodorization was performed at 250 ° C. for 60 minutes to obtain a plastic fat composition. The fatty acid composition of the obtained plastic fat composition is 26.9% by weight of C12 or lower saturated fatty acid, 51.3% by weight of C14-18 saturated fatty acid, 0.9% by weight of C20 or higher saturated fatty acid, and the total of saturated fatty acids. It was 79.1% by weight, trans acid 2.5% by weight, and the rising melting point was 35.4 ° C.

(Example 2)
In accordance with Table 1, 60% by weight of hardened palm kernel oil (melting point 36 ° C.), 25% by weight of soybean oil extremely hardened oil (IV: 1 or less, melting point: 67 ° C. or more), 15% by weight of soybean oil and heated to 90 ° C. Then, dehydration was carried out, and 0.2% by weight of sodium methylate was added and reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 27.9% by weight of C12 or less saturated fatty acid, 53.7% by weight of C14-18 saturated fatty acid, 0.4% by weight of saturated fatty acid of C20 or more, and 82.0% by weight of the saturated fatty acid. It was 2.6% by weight and the rising melting point was 36.2 ° C.

(Example 3)
According to Table 2, 40% by weight of the plastic fat and oil of Example 1, 20% by weight of refined lard, 4% by weight of coconut oil, 16% by weight of rapeseed oil (Roerucic acid) were prepared and 2.0% by weight of salt in 17.6% by weight of water. Was added and dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 37.1 ° C., and the penetration was 80 at 15 ° C. The croissant composition for bread making shown in Table 3 was prepared according to the croissant preparation conditions shown in Table 4 using the plastic oil for folding, and Table 5 shows the evaluation of croissants. Bread physical properties, specific volume of croissant, appearance, inner layer and flavor were evaluated and judged to be good.

Example 4
According to Table 2, 40% by weight of the plastic fat and oil of Example 2, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were prepared, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 38.1 ° C, and the penetration was 79 at 15 ° C. Using this roll-in plastic fat, the croissant formulation shown in Table 3 was prepared according to the croissant formulation shown in Table 3, and Table 5 shows the evaluation of croissants. Bread physical properties, specific volume of croissant, appearance, inner layer and flavor were evaluated and judged to be good.

(Comparative Example 1)
According to Table 1, hardened palm kernel oil (melting point 36 ° C.) 60% by weight, rapeseed oil (high erucic acid) extremely hardened oil (IV: 1 or lower, melting point: 67 ° C. or higher) 25% by weight, rapeseed oil (low erucic acid) 15% by weight The mixture was heated to 90 ° C. and dehydrated, 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 22.7% by weight of C12 or lower saturated fatty acid, 36.3% by weight of C14-18 saturated fatty acid, 18.3% by weight of C20 or higher saturated fatty acid, and 77.3% by weight of total saturated fatty acid. It was 2.3% by weight and the rising melting point was 36.2 ° C.

(Comparative Example 2)
According to Table 1, blended with 10% by weight of palm stearin, 60% by weight of hardened palm kernel oil (melting point 36 ° C.), 30% by weight of rapeseed oil (Loerucic acid) extremely hardened oil (IV: 1 or lower, melting point: 67 ° C. or higher) 90 The mixture was heated and dehydrated at 0 ° C., 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 29.4% by weight of saturated fatty acids of C12 or less, 60.1% by weight of C14-18 saturated fatty acids, 0.8% by weight of saturated fatty acids of C20 or more, and 90.3% by weight in total of saturated fatty acids. It was 2.1% by weight and the rising melting point was 40.3 ° C.

(Comparative Example 3)
Using refined soybean oil (iodine value 123.9), hydrogenated fat and oil (cured soybean oil) cured by a hydrogenation reaction by a conventional method was obtained. The constituent fatty acid composition is shown in Table 1. The trans acid was 39.0% by weight.

(Comparative Example 4)
According to Table 2, 40% by weight of the plastic fat and oil of Comparative Example 1, 20% by weight of refined lard, 4% by weight of coconut oil, and 16% by weight of soybean oil were added, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 36.7 ° C, and the penetration was 88 at 15 ° C. Using this plastic oil for folding, the croissant formulation shown in Table 4 was prepared by blending croissants for bread making shown in Table 3, and Table 5 shows the evaluation of croissants. The required physical properties of the plastic oil for folding are inferior, and the thickness of the final dough in the sheeter is 5.2 mm. The specific volume, appearance, inner layer and flavor of the croissant evaluation are inferior, and the plastic oil for folding is inferior. The physical properties are not suitable for practical use.

(Comparative Example 5)
According to Table 2, 40% by weight of the plastic fat and oil of Comparative Example 2, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were added, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. The oil phase and water phase are both adjusted to about 60 ° C and preliminarily emulsified, then cooled with a combinator quenching kneader and molded with a nozzle to obtain a plastic oil for sheet folding. However, since the hardness of margarine did not become a sheet, it could not be evaluated afterwards.

(Comparative Example 6)
According to Table 2, 40% by weight of soybean hardened oil of Comparative Example 3, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were prepared, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 37.7 ° C, and the penetration was 79 at 15 ° C. The roll-in plastic fats and oils were used in accordance with the croissant preparation conditions shown in Table 4 by blending croissants in the bread making evaluation shown in Table 3, and Table 5 shows the evaluation of croissants. Although the physical properties of bread making, specific volume of croissant, appearance, inner layer and flavor were judged to be good, the composition contained 16.7% by weight of trans acid as a plastic oil for folding.

Claims (7)

  It is a plastic fat composition obtained by random transesterification, and the constituent fatty acid composition is (1) the total amount of saturated fatty acids is 75 wt% to 85 wt%, and (2) the total amount of unsaturated fatty acids is 25 wt%. 15% by weight, and (3) 20% to 30% by weight of saturated fatty acid having 12 or less carbon atoms, and (4) 45% to 55% by weight of saturated fatty acid having 14 to 18 carbon atoms. A plastic fat composition having a trans acid content of 3% by weight or less.   The constituent fatty acid composition is (5) a total amount of saturated fatty acids of 75% to 85% by weight, (6) a total amount of unsaturated fatty acids of 25% to 15% by weight, and (7) carbon number. It is obtained by random transesterification of an oil and fat mixture in which 12 or less saturated fatty acids are 20 wt% to 30 wt%, and (8) the saturated fatty acids having 14 to 18 carbon atoms are 45 wt% to 55 wt%. A plastic fat composition having a trans acid content of 3% by weight or less.   The oil / fat mixture includes (A) normal temperature liquid oil, (B) one or more selected from rapeseed extremely hardened oil (Roerucic acid), soybean extremely hardened oil, corn extremely hardened oil, and (C) hardened palm kernel oil, The plastic fat composition according to claim 2, comprising one or more mixtures selected from hydrogenated coconut oil.   The plastic oil / fat composition according to claim 3, wherein the room temperature liquid oil is one or more oils / fats selected from rapeseed oil, corn oil, and soybean oil.   A plastic fat composition for folding, comprising the plastic fat composition according to any one of claims 1 to 4 in an amount of 20 wt% to 80 wt%.   A water-in-oil emulsion for folding, comprising the plastic fat composition for folding according to claim 5 and water.   A layered wheat flour puffed food produced using the water-in-oil emulsion for folding according to claim 6.