JP2017012089A - Fat composition for layered food product, dough and burned product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a fat composition for a layered food product, which can provide a layered food product which does not cause temporal loss of crisp flakiness, is full of a juicy feeling, and provides good feeling when swallowing; dough and a burned product using the same.SOLUTION: The fat composition for a layered food product comprises a triglyceride having oleic acid bound to its 2-position in a content of 30 to 49 mass% relative to total fat and a tri-saturated triglyceride (SSS) in a content of more than 9 mass% and less than 14 mass% relative to total fat (fatty acids bound to 1 and 3 positions of the triglyceride having oleic acid bound to the 2 position include all constituent fatty acids, and the number of carbon atoms of constituent fatty acids in the SSS is all 16 or more).SELECTED DRAWING: None

Description

  The present invention relates to a layered food fat composition used by being folded into a baked product dough, and a dough and a baked product using the same.

  Layered foods such as Danish and croissants are required to have a crisp and flaky texture and a juicy feeling that spreads fat in the mouth when chewed.

  However, although it has a flaky texture immediately after baking, the flaky texture is lost over time, and it becomes a crisp texture (there is no flaky when eaten, and it is not crushed finely) There is a problem of getting worse.

  As a technique for obtaining a juicy feeling, Patent Document 1 proposes adjustment using a specific triglyceride, but when the amount of trisaturated triglycerides is small, the texture becomes more pleasing over time.

  Patent Document 2 proposes a technique for adding a large amount of liquid oil and blending a specific amount of SOS-type triglyceride (2-olein, 1,3 distearin), but when blending a large amount of liquid oil, Although a juicy feeling can be obtained, the flaky texture is lost over time, and pulling occurs. When a large amount of SOS type triglyceride (2-olein, 1,3 distearin) is blended, since the SOS type triglyceride (2-olein, 1,3 distearin) has a high melting point, the throat of the baked product tends to deteriorate. There is.

  Patent Document 3 proposes roll-in margarine in which the amount of SSS (trisaturated triglyceride), UUU (triunsaturated triglyceride), SO2 and the like is adjusted. However, since the amount of trisaturated triglyceride is small as in Patent Document 1, the texture becomes more pleasing over time.

As a technique for improving the texture with abundant texture, Patent Document 4 discloses triglyceride represented by S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids, M is a monounsaturated fatty acid) and MS ₃ M (S There has been proposed a technique using a compound crystal composed of triglyceride represented by ₃ (saturated fatty acid, M is monounsaturated fatty acid).

JP 2013-188205 A Japanese Patent No. 5601427 International Publication No. 2013/133138 JP 2004-305048 A JP 2014-212720 A Japanese Patent Laying-Open No. 2015-035966 Japanese Patent Laying-Open No. 2015-107098

  However, although it is improved with respect to grinding, by forming compound crystals, fats and oils are not separated into solid and liquid, and diunsaturated triglycerides, triunsaturated triglycerides, etc. are unlikely to be free and have a juicy texture. It will be damaged.

  In addition, although this applicant has examined paying attention to the combination of the symmetry of the disaturated triglyceride in a fat composition and a specific emulsifier (patent documents 5-7), all are in a juicy feeling or a layered food. It is not intended for improvement.

  The present invention has been made in view of the circumstances as described above, and is an oil / fat composition for layered foods that is capable of obtaining a layered food that is free of occurrence of pulling with time, is rich in juicy feeling, and has a good throat. It is an object to provide a dough and a baked product using the same.

  In order to solve the above-described problems, the layered food fat composition of the present invention has a triglyceride content in which oleic acid is bonded at the 2-position to 30 to 49% by mass with respect to the total fat and oil content. The content of (SSS) is more than 9% by mass and less than 14% by mass with respect to the total amount of fats and oils (the fatty acids bound to the 1st and 3rd positions of the triglyceride having oleic acid bound to the 2nd position are all It is a constituent fatty acid, and the carbon number of the constituent fatty acid in the SSS is all 16 or more.)

  According to the present invention, it is possible to obtain a layered food that is free from occurrence with time, has a juicy feeling, and has a good throat.

  The triglyceride in which oleic acid is bonded to the 2-position forms a strain in the molecular structure and tends to hinder the molecular structure when rotating. For this reason, the molecules of each triglyceride in the oil and fat are difficult to approach each other, so that the crystallization is difficult. As a result, the crystallized portion (solid) and the non-crystalline portion (liquid) tend to be mixed (solid-liquid separation) during the slow cooling after firing. The layered food fat composition of the present invention is a baking product for breads, confectionery, etc., according to the balance between triglyceride having oleic acid bonded at the 2-position and trisaturated triglyceride (SSS) serving as a crystal nucleus. The product is not squeezed over time, is succulent and improves throating.

The present invention is described in detail below.
1. Layered food fat composition (fat)
In the present specification, “S” and “H” mean saturated fatty acids constituting fats and oils, and “U” and “F” mean unsaturated fatty acids constituting fats and oils. In the analysis of triglycerides, “S” and “U” are used when the constituent fatty acids have 16 or more carbon atoms, and “H” and “F” when the constituent fatty acids having all the carbon numbers are used. ". Moreover, the 1, 2, and 3 position of triglyceride means the position where the constituent fatty acid was combined.

  Although it does not specifically limit as saturated fatty acid which is a constituent fatty acid in fats and oils of the present invention, for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12) , Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the said numerical description is carbon number of each fatty acid. The saturated fatty acid which is a constituent fatty acid in the fats and oils of the present invention may be the same saturated fatty acid or a different saturated fatty acid.

  The unsaturated fatty acid that is a constituent fatty acid in the oil and fat of the present invention is not particularly limited, and examples thereof include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and oleic acid. (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds. The unsaturated fatty acid which is a constituent fatty acid in the oil and fat of the present invention may be the same unsaturated fatty acid or a different unsaturated fatty acid.

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride having oleic acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides in which the 2-position is oleic acid include, but are not particularly limited to, SOS type triglycerides, SOU type triglycerides (including positional isomers), UOU type triglycerides, and the like. “O” means oleic acid which is a constituent fatty acid of triglyceride. Since there is no occurrence of pulling over time, a succulent and richly baked product can be obtained, the constituent fatty acid at the 1st or 3rd position of the triglyceride with oleic acid bonded at the 2nd position is a saturated fatty acid. In some cases, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. In particular, the triglyceride as StOSt is preferably 1% or less from the viewpoint that the throat of the fired product becomes good. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which oleic acid is bonded at the 2nd position is an unsaturated fatty acid, an unsaturated fatty acid having 18 carbon atoms (oleic acid (18: 1), linoleic acid (18: 2)) , Linolenic acid (18: 3) and the like) and unsaturated fatty acids having 20 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid (carbon) It is preferably an unsaturated fatty acid having a number of 18 (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), etc.), an unsaturated fatty acid having 20 carbon atoms).

  In the fat and oil composition for layered foods of the present invention, the content of triglyceride having oleic acid bonded to the 2-position is 30 to 49% by mass with respect to the total amount of oil and fat (where oleic acid was bonded to the 2-position). Fatty acids bound to positions 1 and 3 of triglycerides are all constituent fatty acids.) Within this range, due to the balance with the trisaturated triglyceride (SSS) serving as a crystal nucleus, there is no occurrence of pulling over time, and a succulent and baked product with good throat can be obtained. By setting the content of triglyceride having oleic acid bonded to the 2-position to 30% by mass or more, the amount of oleic acid in the oil and fat is relatively increased, and the inhibition of crystallization due to the molecular structure causes non- The number of crystallized parts increases, and the juiciness of the fired product is improved. Due to the fact that the content of triglyceride with oleic acid bonded to the 2-position is 49% by mass or less, the amount of oleic acid in the oil and fat is relatively reduced, and the non-crystal due to the inhibition of crystallization by the molecular structure The amount of the liquefied portion becomes appropriate without being too much, and there is no occurrence of pulling of the fired product with time, so that the throat is improved. Considering these points, the content of triglyceride in which oleic acid is bonded to the 2-position is preferably 35 to 45% by mass with respect to the total amount of fats and oils.

  In the fat and oil composition for layered foods of the present invention, the content of trisaturated triglycerides (SSS) is more than 9% by mass and less than 14% by mass with respect to the total amount of fats and oils (here, the number of carbon atoms of the constituent fatty acids in SSS is all 16 or more.) Within this range, the triglyceride with oleic acid bonded to the 2-position tends to be in a mixed state (solid-liquid separation) of the crystallized part (solid) and the amorphous part (liquid) during slow cooling after firing. In combination with the fact that trisaturated triglycerides (SSS) become crystal nuclei, there is no occurrence of pulling over time, and a succulent baked product that is rich in juiciness and good in throat can be obtained. By setting the content of trisaturated triglyceride (SSS) to more than 9% by mass, the number of crystal nuclei is increased and the mixed state of the crystallized part and the amorphous part is promoted. There is no throat improvement. By making the content of trisaturated triglyceride (SSS) less than 14% by mass, the juicy feeling of the fired product is improved. Considering these points, the content of the trisaturated triglyceride (SSS) is preferably 10 to 13% by mass with respect to the total amount of fats and oils.

  In the fat and oil composition for layered food of the present invention, the total amount of triglyceride having oleic acid bonded to the 2nd position and triglyceride having linoleic acid bonded to the 2nd position is 41 to 65% by mass with respect to the total amount of the fat and oil. (The constituent fatty acids bound to the 1st and 3rd positions of the triglyceride in which oleic acid or linoleic acid is bound to the 2nd position are all the constituent fatty acids). The triglyceride having linoleic acid bonded to the 2-position, like the triglyceride having oleic acid bonded to the 2-position, forms a strain in the molecular structure, and tends to be an obstacle to the molecular structure when rotating. As a result, the crystallized portion (solid) and the non-crystalline portion (liquid) tend to be mixed (solid-liquid separation) during slow cooling. If the total amount of triglyceride having oleic acid bonded to the 2-position and triglyceride having linoleic acid bonded to the 2-position is within the above range, the amount of non-crystallized portion due to inhibition of crystallization by these molecular structures It becomes moderate, and the trisaturated triglyceride (SSS) becomes a crystal nucleus and promotes the mixed state of crystallized and non-crystallized parts. Can be obtained, and in particular, the juicy feeling is improved.

  In the layered food fat composition of the present invention, the total amount of diunsaturated triglycerides (SUU and USU) and triunsaturated triglycerides (UUU) is preferably 45 to 58% by mass based on the total amount of fats and oils (here And the number of carbon atoms of the constituent fatty acids in SUU, USU, and UUU is 16 or more.) When the content is 45% by mass or more, the juicy feeling of the fired product is improved, and when the content is 58% by mass or less, there is no occurrence of pulling of the fired product over time, and the throat is improved. .

  In the layered food and fat composition of the present invention, the content of triunsaturated triglycerides (UUU) is preferably 15% by mass or more and less than 31.0% by mass with respect to the total fats and oils (here, the constituent fatty acids in UUU). All the carbon numbers are 16 or more.) Within this range, the generation of the fired product over time can be further suppressed.

  The fat and oil composition for layered food of the present invention has a mass ratio (HFH / HHF) of symmetric triglyceride (HFH) to asymmetric triglyceride (HHF) of 0.3 or more in all disaturated triglycerides (HFH and HHF). Is preferably less than .2. Within this range, the extensibility with the dough is good, so that the occurrence of pulling of the fired product over time can be further suppressed.

  The fat and oil composition for layered food of the present invention may or may not contain trans acid as a constituent fatty acid of the fat or oil, but when the intake of trans acid increases, LDL cholesterol when ingested by the human body Can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  The fats and oils used for the production of the layered food fat composition of the present invention are not particularly limited, but palm fats, lauric fats, lard, beef fat, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice Oil, safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, or processed oils thereof (those that have been subjected to at least one treatment among hardening and transesterification reaction) and the like. In order to appropriately adjust the content of triglyceride in which oleic acid is bonded to the 2-position in the fat and oil and the content of trisaturated triglyceride (SSS), these fats and oils are selected by selecting one kind or two or more kinds. It is preferable to make it.

  Below, the more specific illustration is shown about the fats and oils used for manufacture of the oil-and-fat composition for layered foods of this invention. The fats and oils of this invention can be prepared by combining the following A fats and oils, B fats and oils, and C fats and oils, for example.

A oil and fat In this specification, "A oil and fat" refers to the oil and fat whose content of 3 saturated triglycerides (SSS) is 15-35 mass% (here, carbon number of the constituent fatty acid in SSS is all 16 That's it.)

  Although it does not specifically limit as such A fats and oils, For example, palm oil fat mentioned above, transesterified fats and oils of palm oil fat, etc. can be mentioned, It can also be used in combination of 1 or more types. Above all, by using transesterified oil of palm fractionated hard oil, palm oil and lauric oil, it becomes a crystal nucleus, and as a result, crystals of other oils and fats are induced and the amount of crystals is secured, and there is no pulling of fired products , You can give a good throat.

B fats and oils In this specification, "B fats and oils" means the fats and oils whose content of 3 saturated triglycerides (SSS) is less than 2-15 mass% (here, carbon number of the constituent fatty acid in SSS is all 16 or more.) (However, “B oil and fat” does not include the above-mentioned “A oil and fat” and “C oil and fat” described later.) Such B oil and fat are not particularly limited. For example, plants other than A oil and fat and C oil and fat are used. Fats and oils, animal fats and oils (such as pork fat (lard) and beef tallow), fractionated oils thereof, hardened oils, and transesterified fats and oils are exemplified. Especially, considering compatibility with A fats and oils, it is preferable to use palm oil, which is palm fat, palm fraction soft part, transesterified fat of palm fat, pork fat, and the like in combination.

C fats and oils In this specification, "C fats and oils" are fats and oils whose content of 3 saturated triglycerides (SSS) is less than 2%, or fats and oils whose content of 3 saturated triglycerides (SSS) is more than 35 mass%. (Here, the number of carbon atoms of the constituent fatty acids in SSS is 16 or more).

  Fats and oils having a trisaturated triglyceride (SSS) content of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used alone or in combination of two or more.

  Fats and oils whose content of trisaturated triglycerides (SSS) is more than 35% by weight are not particularly limited, but are hardened oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) or hard oils of fractionated oils, Examples include transesterified oils and fats using oils and fats containing these as raw materials. Among these, it is preferable to use an extremely hardened oil of vegetable oils or animal oils, or transesterified oils and fats made from oils and fats containing them. Examples of the extremely hardened oil of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, and rapeseed extremely hardened oil. Examples of the extremely hardened oil of animal fats include pork fat extremely hardened oil, beef fat extremely hardened oil, and the like. From the viewpoint of improving the meltability of the fired product, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

  The blending ratio of the A fat and the B fat described above is preferably 10 to 50% by mass with respect to the total amount of fats and oils, and the B fat is 15 to 85% by mass with respect to the total amount of fats and oils. It is preferable to mix | blend and it is preferable to mix | blend C fats and oils at 5-35 mass% with respect to fats and oils whole quantity.

  In particular, the layered food fat composition of the present invention is free from the occurrence of seizure over time, has a juicy feeling, and can obtain a baked product with good throat, so that trisaturated triglyceride (SSS) can be obtained. It is preferable to contain 10-50 mass% of A fats and oils whose content is 15-35 mass% with respect to fats and oils whole quantity. Moreover, it is preferable that content of C fat and oil whose content of 3 saturated triglycerides (SSS) is less than 2% is less than 30 mass% with respect to fats and oils whole quantity.

(Polyglycerin condensed ricinoleic acid ester)
If the layered food fat composition of the present invention further contains a polyglycerin-condensed ricinoleic acid ester, the pulling is further suppressed and a juicy texture can be obtained.

  The kind of polyglycerol condensed ricinoleic acid ester is not specifically limited, For example, the polyglycerol condensed ricinoleic acid ester whose polymerization degree of glycerol is 2-10 is mentioned. Moreover, as a commercial item, Sakamoto Yakuhin Kogyo Co., Ltd. product SY glycerine CR-ED (polytype), SY glycerine CR-310 (tetraglycerin polymerization degree 4), SY glycerase CR-500 (hexaglycerin polymerization degree 6) Sunsoft 818DG (tetraglycerin polymerization degree 4) manufactured by Taiyo Kagaku Co., Ltd., Sunsoft 818R (pentaglycerol polymerization degree 5), Sunsoft 818SK (hexaglycerin polymerization degree 6), and the like. Among these, since the pulling is particularly suppressed and a juicy texture can be obtained, among all the polyglycerin condensed ricinoleic acid esters contained in the layered food oil composition of the present invention, the degree of polymerization of glycerin is It is preferable that the mass of the polyglycerol condensed ricinoleic acid ester which is any one of 4 to 6 is the largest. The polyglycerol condensed ricinoleic acid ester is an esterified product of polyglycerol and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is a mixture of polyglycerin having different degrees of polymerization, usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Therefore, in a commercial item, it is a mixture of the polyglycerol condensed ricinoleic acid ester of glycerol of a different polymerization degree, The polymerization degree of glycerol of the above-mentioned commercial item has shown the polymerization degree of the most glycerol. Moreover, the polymerization degree of the ricinoleic acid of polyglycerin condensed ricinoleic acid ester is not specifically limited, For example, what is 2-10 can be used.

  The content of the polyglycerin condensed ricinoleic acid ester is not particularly limited, but since the effect of suppressing the pulverization of the obtained baked product and the juicy texture are further improved, and the baked product is less likely to have a different taste, It is preferable that it is 0.001-2.0 mass% with respect to the whole quantity of the oil-fat composition for layered foods of invention, It is more preferable that it is 0.005-1.5 mass%, 0.01-1 More preferably, it is 0.0 mass%.

  The layered food and fat composition of the present invention is prepared as a plastic fat and oil, and a fired product can be obtained using a dough made from this raw material. This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Examples of the form containing the water phase include a water-in-oil type and an oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine and the like are exemplified. Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  The oil-and-fat composition for layered foods of this invention may contain the conventionally well-known component other than water, and does not need to contain it. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance | flavor, an emulsifier etc. are mentioned. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides, etc. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As an emulsifier, in addition to the polyglycerin condensed ricinoleic acid ester described above, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like, and they can be added within a range not impairing the effects of the present invention.

  When preparing the layered food fat composition of the present invention as a plastic fat, it can be carried out by a known method. For example, in a form containing an aqueous phase, an oil phase and an aqueous phase are appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a botter, or a nexus. be able to. The thing which does not contain a water phase can be rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, a botter, or a nexus after heating the oil phase. After quenching with a cooling mixer, aging (tempering) may be performed as necessary. The plastic oil thus prepared can be in various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, a sheet shape is preferable from the viewpoint of easy processing. Although the size at the time of making plastic oil and fat into a sheet form is not specifically limited, For example, it can be set as width 50-1000mm, length 50-1000mm, and thickness 1-50mm.

2. Layered food dough and baked product The layered food fat composition of the present invention can be used by being folded into a baked product dough such as bread or confectionery as a plastic fat. For example, the sheet-like plastic fat / oil using the layered food fat / oil composition of the present invention is sandwiched between the dough, and then the dough and the plastic fat / oil are folded in layers by repeating extension and folding. Create many layers of thin layers. And baking products, such as a Danish, a croissant, and a pie, are obtained by baking the dough containing this oil composition for layered foods of this invention. The folding or baking of the layered food fat composition of the present invention into the dough can be performed, for example, according to known conditions and methods.

  This layered food dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into the baked product dough. For example, wheat flour (strong flour, medium flour, weak flour, etc.), Barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like can be mentioned.

  The blending amount of the layered food fat composition of the present invention in this layered food dough varies depending on the type of baked product and is not particularly limited, but is preferably based on 100 parts by weight of flour blended in the layered food dough. It is 20-120 mass parts, More preferably, it is 20-100 mass parts.

  In addition to the flour and the oil composition for layered food of the present invention, the layered food dough can be blended without particular limitation as long as it is usually blended into the baked product dough. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins and sugars as described above, eggs, processed eggs, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), plastic fats and oils ( Oil composition for kneading), yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, green tea, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kinako, Examples include tofu, soy milk, soy protein, swelling agents, sweeteners, seasonings, spices, coloring agents, and fragrances.

  Examples of the baked product include pastries such as Danish, croissant, and pie that ferment the dough using yeast or the like.

(Fat composition for kneading)
In a preferred embodiment, the dough to which the layered food fat composition of the present invention is added is used in combination with the following kneading fat composition.

  In this fat and oil composition for kneading, the content of triglyceride having oleic acid bonded at the 2-position is 35 to 56% by mass with respect to the total amount of fat and oil, disaturated triglycerides (SUS and SSU), trisaturated triglycerides (SSS), The total ratio of symmetric triglycerides (HFH) to asymmetric triglycerides (HHF) of all disaturated triglycerides (HFH and HHF) (HFH / HHF) is 1.2-3. 0. (Here, the fatty acids at the 1st and 3rd positions of the triglyceride to which oleic acid is bonded at the 2nd position are all constituting fatty acids, and the number of carbon atoms of the constituting fatty acids in SUS, SSU, and SSS is all 16 or more).

  As described above, triglyceride in which oleic acid is bonded to the 2-position tends to be in a state where a crystallized part (solid) and an amorphous part (liquid) are mixed (solid-liquid separation) during slow cooling. By setting the content of triglyceride having oleic acid bonded to the 2-position within the above range, the amount of non-crystallized portion due to inhibition of crystallization by the molecular structure becomes appropriate, and a juicy feeling can be imparted. Further, by setting the total amount of di-saturated triglycerides (SUS and SSU) and tri-saturated triglycerides (SSS) within the above range, these act as crystal nuclei and a state where a crystallized portion and an amorphous portion are mixed is obtained. As a result, there is no occurrence of the baked product over time and the throat is improved. In addition, by setting HFH / HHF within the above range, crystallization in the case of quenching and quenching with a cooling mixer to obtain a plastic fat can be adjusted, and the amount of non-crystallized portion can be made moderate. Danish, croissants, etc. have a large proportion of fat for layered food in the dough, and the contribution of texture to the layered food is large. On the other hand, it is necessary that the layered food fat is not kneaded into the dough because it is necessary to form a layer with the dough. Therefore, by using the above fat composition for kneading together with the fat composition for layered food of the present invention, the fat for kneading spreads over the entire dough, so that the occurrence of pulling over time, a juicy feeling, and A better baked product over the throat is obtained.

  The above kneading fat and oil composition has a change in the solidification start temperature of palm oil of less than 1.0 ° C., and sorbitan fatty acid ester in which 80% by mass or more of all the constituent fatty acids are saturated fatty acids and the start of solidification of palm oil. It is preferable to contain at least one selected from polyglycerin fatty acid esters whose temperature change is less than 1.0 ° C.

  By using at least one selected from these sorbitan fatty acid esters and polyglycerin fatty acid esters, the precipitation of fat crystals in the fired product is delayed under slow cooling conditions after firing, so that the crystalline and non-crystalline parts of the fat are It becomes a separated form and can contain many fats and oils which are an amorphous state. Therefore, there is little feeling of a hard crystal part when eating, and it has a juicy texture. Moreover, the occurrence of pulling over time of the fired product is suppressed, and the throat is good. The amount of change in the solidification start temperature of palm oil of sorbitan fatty acid ester ((solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably −0. It is 0.5-0 degreeC, More preferably, it is -0.4-0.1 degreeC, Preferably it is 85 mass% or more in all the constituent fatty acids, More preferably, 90 mass% or more is a saturated fatty acid.

  The saturated fatty acid is preferably palmitic acid.

  Here, the amount of saturated fatty acid in all the constituent fatty acids of the sorbitan fatty acid ester is determined according to “2.4.2.2-2013 Fatty Acid Composition (FID Ascent) of Gas Chromatographic Method (Standard Oil Analysis Test Method (Japan Oil Chemists' Society)). It can be measured by the warm gas chromatograph method))).

  The solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil (iodine value 53), cooled from 80 ° C. at a rate of 10 ° C. per minute, and the solidification start temperature was measured.

  The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 1.0 to 4.0. When the HLB value is within this range, it is suitable for the above-mentioned juicy texture.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters can be used.

  The amount of change in the solidification start temperature of the polyglycerin fatty acid ester palm oil ((solidification start temperature of palm oil added with polyglycerin fatty acid ester) − (solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably Is −0.5 to 0 ° C., more preferably −0.4 to −0.1 ° C.

  In the present invention, a commercially available polyglycerin fatty acid ester can be used. Examples thereof include Sunsoft QMP-5 manufactured by Taiyo Kagaku Co., Ltd., SY Glister THL-15, SY Glister THL-44 manufactured by Sakamoto Pharmaceutical Co., Ltd., and the like.

  The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.3 to 2.5% by mass and more preferably 0.5 to 2.0% by mass with respect to the total amount of fats and oils. . When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If the above content is within this range, the succulent texture will be improved, the aging of the fired product will be suppressed, the throat will be good, and the flavor will be good without feeling the miscellaneous taste of the emulsifier. A layered food product can be obtained.

  The kneading fat / oil composition can be prepared as a plastic fat / oil by the method exemplified above, similarly to the layered food fat / oil composition of the present invention. For example, in a form containing an aqueous phase, an oil phase and an aqueous phase can be appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded with a cooling mixer. The thing which does not contain a water phase can be rapidly cooled and kneaded with a cooling mixer after heating an oil phase. After quenching with a cooling mixer, aging (tempering) may be performed as necessary. In addition, the kneading fat and oil composition may contain known components as exemplified above, similarly to the layered food fat and oil composition of the present invention.

  The kneading fat composition can be used by kneading into a layered food dough as a plastic fat. Between the dough kneaded with the above kneading fat composition, the sheet-like plastic fat using the layered food fat composition of the present invention is sandwiched, and then the stretching and folding are repeated, thereby making the layered form of the present invention. Sheet-like plastic fats and oils using a food-use fat and oil composition are folded in layers into the dough, and the dough and a thin layer of this plastic fat are formed into multiple layers. By baking the kneaded fat composition and the layered food dough containing the layered food fat composition of the present invention, baking products such as bread and confectionery can be obtained as the layered food.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Measurement method Content of triglyceride with oleic acid bonded at the 2nd position Total amount of triglyceride with oleic acid bonded at the 2nd position and triglyceride with linoleic acid bonded at the 2nd position, oleic acid at the 2nd position The content of (StOSt) in which stearic acid is bonded to the 1,3-positions, the content of 3 saturated triglycerides (SSS), 2 unsaturated triglycerides (SUU and USU) and 3 unsaturated triglycerides (UUU) The total amount of 3 unsaturated triglycerides (UUU), 2 saturated triglycerides (SUS and SSU) and 3 saturated triglycerides (SSS) can be determined by gas chromatographic method (standard oil analysis test method (Japan Oil) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommendation 2-20” 3 2-position measured by the fatty acid composition "), obtained in each calculated using fatty acid content. The triglyceride with oleic acid or linoleic acid bonded to the 2nd position is the total fatty acid for the 1st and 3rd position fatty acids, and the rest are all fatty acids with 16 or more carbon atoms. It is said.

  The mass ratio (HFH / HHF) of symmetric triglyceride (HFH) to asymmetric triglyceride (HHF) of all di-saturated triglycerides (HFH and HHF) is determined by gas chromatographic method (standard oil analysis test method (Japan Oil) From the masses of HFH type triglycerides and HHF type triglycerides determined by “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommendation 2-2013 2-position fatty acid composition”) Calculated.

  The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society).

(2) Preparation of oil / fat composition (transesterified oil / fat 1 oil / fat A1)
Palm extremely hardened oil 27% by mass, palm oil 46% by mass, and palm kernel extremely hardened oil 27% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure.
After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this transesterified oil and fat was 18.3% by mass.
(Transesterified oil 2)
30% by mass of palm extremely hardened oil, 52% by weight of palm oil, and 18% by weight of palm kernel extremely hardened oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure.
After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this transesterified oil and fat was 21.6% by mass.
(Transesterified oil and fat 3 Oil and fat B1)
90% by mass of palm oil (iodine value 53) and 10% by mass of rapeseed oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this palm-based transesterified oil and fat was 9.5% by mass.
(Transesterified oil 4)
40% by mass of palm kernel oil and 60% by mass of palm oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this transesterified oil and fat was 3.7% by mass.
(Transesterified oil 5)
Palm oil (iodine value 53) 65 mass% and rapeseed oil 35 mass% were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this transesterified oil and fat was 3.5% by mass.
(Transesterified oil 6)
Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this palm fractionated soft oil transesterified oil was 9.1% by mass.
(Transesterified oil and fat 7, oil and fat B2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The content of trisaturated triglyceride (SSS) in this palm oil transesterified fat was 13.7% by mass.
(Oil A3)
A palm fractionated hard oil having an iodine value of 32 and a trisaturated triglyceride (SSS) content of 25.8% by mass was used.

(emulsifier)
Polyglycerin condensed ricinoleic acid ester 1
CR500, degree of polymerization 6, manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester 2
CR310, degree of polymerization 4, manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester 3
CR-ED, polytype, Sakamoto Pharmaceutical Co., Ltd.

  In addition, the polymerization degree of the said polyglycerol condensed ricinoleic acid ester showed the largest polymerization degree in the polymerization degree of glycerol of a polyglycerol condensed ricinoleic acid ester.

Sorbitan fatty acid ester Change amount of solidification start temperature of palm oil −0.2 ° C.
Constituent fatty acid Saturated fatty acid content 90 mass% (palmitic acid content 90 mass%)
HLB 2.8
Polyglycerin fatty acid ester Taiyo Chemical Co., Ltd. Sunsoft QMP-5
Change amount of solidification start temperature of palm oil -0.89 ℃

  The amount of change in the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added was measured as follows. First, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and no sample is added. Using an empty pan (reference), the solidification start temperature was measured under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, similarly, the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester were not added was measured.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester are not added is the solidification start temperature of palm oil (° C) The amount of change.
Change amount of solidification start temperature (° C.) = (Solidification start temperature of palm oil to which sorbitan fatty acid ester is added) − (solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerol fatty acid ester are not added)
Change amount of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester and sorbitan fatty acid ester)
[Measurement condition]
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

<Preparation of layered food oil composition>
An oil phase was obtained by appropriately dissolving the emulsifier by blending oils and fats shown in Tables 1 to 5.
The temperature of 84 parts by mass of the oil phase was adjusted to 75 ° C. (For S16 to S22, an emulsifier was added to 84 parts by mass of fat to make an oil phase.) On the other hand, skim milk powder and salt were dissolved in water, and then heat sterilized at 85 ° C. to obtain an aqueous phase. (For S16 to S22, the amount of the emulsifier added was adjusted with water.) While stirring the oil phase with a propeller stirrer, the water phase was added and emulsified into a water-in-oil type. Mass parts were added, quenched and kneaded with a combinator, and molded into a sheet of 25 cm × 21 cm × 1 cm to obtain a layered food fat composition (S1 to S24) as a plastic fat.
<Formulation of oil composition for layered food>
Oil phase 84 parts by weight Water 13.4 parts by weight Nonfat dry milk 1.5 parts by weight Salt 1.0 part by weight Butter flavor 0.1 parts by weight

<Preparation of oil composition for kneading>
An oil phase was obtained by appropriately dissolving the emulsifier by blending oils and fats shown in Tables 1 to 5.

The temperature of 84 parts by mass of the oil phase was adjusted to 75 ° C. (For N6 to N10, an emulsifier was added to 84 parts by mass of fats and oils to obtain an oil phase.) On the other hand, skim milk powder was dissolved in water and then heat sterilized at 85 ° C. to obtain an aqueous phase. (For N6 to N10, the amount of the emulsifier was adjusted with water.) While stirring the oil phase with a propeller stirrer, the water phase was added and emulsified into a water-in-oil type. Mass parts were added and quenched and kneaded with a combinator to obtain a fat and oil composition for kneading (N1 to N10) as a plastic fat.
<Formulation of oil composition for kneading>
Oil phase 84 parts by weight Water 14.4 parts by weight Nonfat dry milk 1.5 parts by weight Butter flavor 0.1 parts by weight

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
<Production of Danish>
Danish was manufactured with the following formulation and manufacturing conditions. Specifically, materials other than the layered food and fat composition and the kneading fat and oil composition are put into a mixer, mixed at low speed for 3 minutes and medium and low speed for 5 minutes, and then mixed with the kneading fat and oil composition at low speed 2 Mixing was carried out for 4 minutes at medium and low speeds to obtain a dough. After taking the floor time, the dough was retarded overnight at 0 ° C. The oily composition for layered food was folded into this dough, added twice in 3 folds, retarded at −10 ° C. for 30 minutes, added once in 3 folds, and retarded at −10 ° C. for 60 minutes. Thereafter, the sheeter gauge was extended to a thickness of 3 mm, cut into 10 cm square (10 cm × 10 cm), baked and fired to obtain a Danish.

<Dennish formulation>
Strong powder 90 parts by weight Soft flour 10 parts by weight Upper white sugar 10 parts by weight Salt 1.8 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Oil and fat composition for kneading 8 parts by weight Yeast 5 parts by weight East food 0.1 parts by weight Water 53 parts by mass layered food fat composition 21 parts by mass with respect to 100 parts by mass of dough

<Production conditions for Danish fabric>
Mixing: 3 minutes at low speed, 5 minutes at medium speed, (input of oil composition for kneading), 2 minutes at low speed,
Medium / low speed 4 minutes 捏 Up temperature: 25 ℃
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: Trifold x 2 times -10 ° C retarded 30 minutes
Tri-fold x 1 Retard at -10 ° C for 60 minutes Molding: Sheeter gauge thickness 3mm Cut to 10cm square (10cm x 10cm) Proof: 35 ° C 75% 60min Firing: 200 ° C 14min

<Evaluation>
Examples 1-8, Comparative Examples 1-7
The fired Danish was allowed to cool at room temperature for 2 hours, and then stored at 20 ° C. for 1 day, and the sensory evaluation by the panel was evaluated according to the following criteria. In addition, for the panels that were evaluated, the five taste (sweet, acid, salt, bitter, umami) identification tests, taste concentration difference identification tests, food taste identification tests, and standard odor tests were conducted. 4 males and 6 females in their 20s to 40s who were judged to be suitable were selected as panels.

[Hiki]
Evaluation was made according to the following criteria, depending on whether or not a meal (a texture in which bread-like connections remain without being crushed finely) when eating.
Evaluation Criteria A : Eight or more of 10 people evaluated that there was no pull.
A: 7 to 5 out of 10 people evaluated that there was no pull.
Δ: 4 to 3 out of 10 people evaluated that there was no pull.
X: Two or less of 10 people evaluated that there was no pull.

[Juicy feeling]
The case where it was felt that the fats and oils overflowed slowly when eating was evaluated as good, and evaluated according to the following criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Over the throat]
The case where it felt that it did not become a lump but passed through the throat when eating was considered good, and was evaluated according to the following criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

Examples 9-24
The Danish was baked using the oil composition for layered foods and the oil composition for kneading prepared in the same composition as the above-mentioned Danish composition and shown in Tables 3 and 4.

  The baked Danish was allowed to cool at room temperature for 2 hours, then packed in a polypropylene bag and stored at 20 ° C. for 1 day, using the same evaluation criteria as in Examples 1-8 and Comparative Examples 1-7. evaluated.

  In addition, since the baked product is kept in a sealed state when stored in a bag, the dough is moistened by its own moisture remaining after baking, and `` Hiki '', `` Juicy '', `` Over the throat '' are easily lost, Example 1 to 8, and conditions more severe than those of Comparative Examples 1 to 7.

Examples 25-31
The Danish was baked using the oil composition for layered foods and the fat composition for kneading prepared in the same composition as the above-mentioned Danish dividend and the composition shown in Table 5.

  The baked Danish was allowed to cool at room temperature for 2 hours, then packed in a polypropylene bag and stored at 15 ° C. for one day, using the same evaluation criteria as in Examples 1-8 and Comparative Examples 1-7. evaluated.

  In addition, by storing at a lower temperature (15 ° C.) than in Examples 9 to 24 in a packaged state, “hiki”, “juiciness” and “over the throat” are more likely to be lost than in Examples 9 to 24. The condition is more severe than 24.

  The above evaluation results are shown in Tables 1 to 5.

Claims (12)

  The content of triglyceride having oleic acid bonded at the 2-position is 30 to 49% by mass with respect to the total amount of fats and oils, and the content of trisaturated triglyceride (SSS) is more than 9% by mass and less than 14% by mass with respect to the total amount of fats and oils. Layered food fat composition (The fatty acids bound to the 1st and 3rd positions of the triglyceride having oleic acid bound to the 2nd position are all constituent fatty acids, and the number of carbon atoms of the constituent fatty acids in the SSS is 16 or more. is there.).   2. The fat and oil composition for layered food according to claim 1, wherein the total amount of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 41 to 65 mass% with respect to the total fat and oil. (The fatty acids bound to the 1st and 3rd positions of the triglyceride having oleic acid or linoleic acid bound to the 2nd position are all constituent fatty acids).   The fat-and-oil composition for layered foods according to claim 1 or 2, wherein the total amount of 2-unsaturated triglycerides (SUU and USU) and 3-unsaturated triglycerides (UUU) is 45 to 58% by mass with respect to the total amount of fats and oils. The number of carbon atoms of the constituent fatty acids in SUU, USU, and UUU is all 16 or more.)   Content of 3 unsaturated triglycerides (UUU) is 15 mass% or more and less than 31.0 mass% with respect to the whole fats and oils, The oil-fat composition for layered foods in any one of Claim 1 to 3 (Structure in said UUU) All the fatty acids have 16 or more carbon atoms).   The mass ratio (HFH / HHF) of symmetric triglyceride (HFH) to asymmetric triglyceride (HHF) among all di-saturated triglycerides (HFH and HHF) is 0.3 or more and less than 1.2. The layered food oil composition according to any one of the above. Further containing a polyglycerin condensed ricinoleate,
The polyglycerin condensed ricinoleic acid ester whose degree of polymerization of glycerin is any of 4 to 6 among all the polyglycerin condensed ricinoleic acid esters contained in the layered food oil composition is the largest in mass. To 5. The fat and oil composition for layered food according to any one of 5 to 5.   The fat and oil composition for layered foods according to any one of claims 1 to 6, wherein the fat and oil having a content of 3 saturated triglycerides (SSS) of 15 to 35% by mass is contained in an amount of 10 to 50% by mass based on the total amount of the oil and fat. The number of carbon atoms of the constituent fatty acids in the SSS is 16 or more.)   The fat and oil composition for layered food according to any one of claims 1 to 7, wherein the content of the fat and oil having a trisaturated triglyceride (SSS) content of less than 2% by mass is less than 30% by mass with respect to the total amount of the fat and oil. (The number of carbon atoms of the constituent fatty acids in the SSS is 16 or more.)   The dough for baked goods containing the fat-and-oil composition for layered foods in any one of Claim 1 to 8.   The content of triglyceride having oleic acid bonded at the 2-position is 35 to 56% by mass relative to the total amount of fats and oils, and the total amount of 2 saturated triglycerides (SUS and SSU) and 3 saturated triglycerides (SSS) is 32 to 50% by mass. The fat and oil composition for kneading wherein the mass ratio (HFH / HHF) of symmetric triglyceride (HFH) to asymmetric triglyceride (HHF) among all disaturated triglycerides (HFH and HHF) is 1.2 to 3.0 The dough for a baked product according to claim 9, further comprising a fatty acid bonded to positions 1 and 3 of the triglyceride having oleic acid bonded to position 2 in the SUS, SSU, and SSS. The number of carbon atoms of the constituent fatty acids is 16 or more.)   The kneading fat composition has a change in the solidification start temperature of palm oil of less than 1.0 ° C., and 80% by mass or more of all the constituent fatty acids is saturated fatty acid ester and start of solidification of palm oil The dough for fired articles according to claim 10, comprising at least one selected from polyglycerin fatty acid esters having a temperature change of less than 1.0 ° C.   A baked product obtained by baking the dough according to any one of claims 9 to 11.