JP2018033427A - Oil-and-fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition suitable for continuous production of laminar starch swollen food product, in particular, an oil-and-fat composition which can be produced without using a special production apparatus such as pressurization.SOLUTION: An oil-and-fat contained in an oil-and-fat composition satisfies the following conditions (a) to (e): (a) a content of lauric acid-containing triacylglycerol of 10-50 mass%; (b) a content of L2X of 5-30 mass%; (c) the total content of LX2 and XXX of 10-40 mass%; (d) a content of LLL of 4-16 mass%; and (e) SFC (solid fat content) of 20-40% at 20°C, 11-25% at 30°C, and 5% or less at 40°C.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition suitable for the production of a layered flour expanded food, and particularly to an oil and fat composition suitable for the production of a layered flour expanded food on an automated line.

  Layered flour-expanded foods such as pies, croissants, and Danish that are baked in a layered dough are popular bakery foods with a pleasant crispy texture. The preparation of the dough for the layered flour-expanding food requires repeating the work of extending and folding the flour dough encased in the fats and oils. Conventionally, these operations have been performed manually. However, with the expansion of consumption, such as the sale of bakery foods at convenience stores, improvement in production efficiency has been demanded. As a result, automation of these operations by machines has been promoted.

  For example, an apparatus called an HM line manufactured by Leon Automatic Co., Ltd. and an apparatus called a CWC line are apparatuses that can continuously produce a layered flour-expanded food dough. And the fats and oils used in these continuous production apparatuses need to be resistant to mechanical pressure or mechanical heat.

  In response to the above problem, Japanese Patent Application Laid-Open No. 2001-238598 discloses an oil and fat processed food for a continuous production line of layered wheat flour foods comprising an oil or fat composition obtained by pressure crystallization of an oil or emulsion thereof. . However, the pressure crystallization requires that the apparatus has a pressure resistant specification, and the production efficiency is poor. Japanese Patent Laid-Open No. 2012-130283 discloses that the value obtained by subtracting the softening point (° C.) from the rising melting point (° C.) is 3 to 10 in the dough in which 5 to 16% by weight of fats and oils are kneaded and the oil phase. The manufacturing method of the layered flour food which uses the oil-fat composition for insertion is disclosed. However, an oil-and-fat composition having mechanical resistance cannot be easily obtained simply by defining the content and physical properties of the oil-and-fat.

JP 2001-238598 A JP 2012-130283 A

  Therefore, development of an oil and fat composition suitable for continuous production of layered flour-expanded food dough has been awaited.

  An object of the present invention is to provide an oil and fat composition suitable for continuous production of layered flour-expanded food dough. In particular, an object of the present invention is to provide an oil and fat composition that can be produced without using a special production apparatus such as pressurization.

  The present inventors have intensively studied to solve the above problems. As a result, it has been found that the oil / fat contained in the oil / fat composition has a specific SFC and triacylglycerol configuration to solve this problem. As a result, the present invention has been completed.

That is, the present invention provides the following.
[1] An oil / fat composition in which the oil / fat contained in the oil / fat composition satisfies the following conditions (a) to (e).
(A) The content of lauric acid-containing triacylglycerol is 10 to 50% by mass (b) The content of L2X is 5 to 30% by mass (c) The total content of LX2 and XXX is 10 to 40% by mass (D) the content of LLL is 4 to 16% by mass (e) SFC (solid fat content) is 20 to 40% at 20 ° C, and 11 to 25% at 30 ° C, However, L, X, L2X, LX2, XXX and LLL mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms X: unsaturated fatty acid having 16 to 24 carbon atoms L2X: triacylglycerol LX2 in which two molecules of L and one molecule of X are bound to one molecule of glycerol LX2: one molecule in one molecule of glycerol Triacylglycerol XXX in which L and 2 molecules of X are bound: Triacylglycerol LLL in which 3 molecules of X are bound to 1 molecule of glycerol LLL: Triacylglycerol in which 3 molecules of L are bound to 1 molecule of glycerol
[2] The oil and fat composition according to [1], wherein the oil and fat contained in the oil and fat composition further satisfies the following condition (f).
(F) LXL / L2X is 0.5 or more However, LXL means the following.
LXL: Triacylglycerol in which X is bonded to position 2 of glycerol and L is bonded to positions 1 and 3
[3] The oil / fat composition according to [1] or [2], wherein the oil / fat contained in the oil / fat composition further satisfies the following condition (g).
(G) The total content of L2M and LM2 is 0.1 to 10% by mass. However, M, L2M and LM2 mean the following.
M: Fatty acid having 6 to 10 carbon atoms L2M: Triacylglycerol LM2: 1 molecule of L and 2 molecules of M are bonded to 1 molecule of glycerol LM2: Triacylglycerol LM2: 1 molecule of glycerol Glycerol
[4] A bakery dough in which the oil composition according to any one of [1] to [3] is folded.
[5] A bakery food in which the bakery dough of [4] is in a baked state.
[6] The method for producing a bakery dough according to [4], wherein the oil composition according to any one of [1] to [3] is folded without taking a retard.

  The present invention provides an oil and fat composition suitable for continuous production of layered flour-expanded food dough. Moreover, this invention provides the bakery dough using the said oil-fat composition and its manufacturing method. Moreover, this invention provides the bakery food which has the crispy texture and favorable lipstick using the said bakery dough.

Hereinafter, the oil and fat composition of the present invention will be described in order.
<Condition (a)>
The fat and oil contained in the fat and oil composition of the present invention contains triacylglycerol (lauric acid-containing triacylglycerol, hereinafter also referred to as laurin TAG) containing at least one molecule of lauric acid as a constituent fatty acid. Laurin TAG is a triacylglycerol having a vertical SFC, which improves the mouthfeel of the oil and fat composition. The oil and fat composition of the present invention has good plasticity even when laurin TAG having a vertical SFC is used. The content of laurin TAG in the oil and fat contained in the oil and fat composition is 10 to 50% by mass, preferably 15 to 45% by mass, and more preferably 20 to 40% by mass.

  Since the fats and oils contained in the fat and oil composition of the present invention contain the laurin TAG, the fats and oils containing abundant laurin TAG (oils and fats containing 40% by mass or more, preferably 50% by mass or more of laurin TAG) may be included. Good. Oils and fats rich in laurin TAG (hereinafter also referred to as laurin TAG oils and fats) are, for example, lauric oils and fats having a lauric acid content of 30% by mass or more in the total amount of fatty acids constituting the oils and fats, that is, coconut oil, Examples include palm kernel oil and babassu oil, and fractionated oils thereof. Laurin TAG oil and fat may also be a transesterified oil and fat of mixed oil containing lauric oil and fat and non-lauric oil and fat in which 90% by mass or more of the total amount of fatty acids constituting the oil and fat has 16 or more carbon atoms. . The mixed oil contains a lauric fat and a non-lauric fat and oil in which 90% by mass or more of the total amount of fatty acids constituting the fat is 16 or more carbon atoms, preferably in a mass ratio of 30:70 to 70:30. More preferably, it is contained at a mass ratio of 35:65 to 65:35.

  The transesterified oil and fat of the mixed oil containing the above lauric oil and the non-lauric oil and fat having 90% by mass or more of the total amount of fatty acids constituting the oil and fat has an iodine value of 0 to less than 25. The transesterified fat / oil A may be. Further, the transesterified fat / oil may be transesterified fat / oil B having an iodine value of 25-50. The transesterified fat A and transesterified fat B may be used alone, but preferably the ratio of the transesterified oil A to the transesterified fat B (transesterified fat A / esterified fat B) is 1 to 3. (Preferably 1-2) are used together. The lauric TAG oil may contain lauric oil and transesterified oil, preferably in a mass ratio of 10:90 to 30:70, more preferably in a mass ratio of 15:85 to 25:75. May be included. When laurin TAG fat contains lauric fat and transesterified fat, improvement in mechanical resistance can be expected. As described above, one or more laurin TAG oils and fats may be included. The content of laurin TAG oil and fat in the oil and fat contained in the oil and fat composition of the present invention is preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and further preferably 40 to 60% by mass. is there.

<Condition (b)>
The fats and oils contained in the fat and oil composition of the present invention contain L2X. L2X is a triacylglycerol with a vertical SFC, which improves the mouthfeel of the oil and fat composition. The oil and fat composition of the present invention has good plasticity even when L2X is used. Hereinafter, L, X, and L2X mean the following. L is a saturated fatty acid having 16 to 24 carbon atoms. X is an unsaturated fatty acid having 16 to 24 carbon atoms. L2X is triacylglycerol in which two molecules of L and one molecule of X are ester-bonded to one molecule of glycerol. L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms. X is preferably an unsaturated fatty acid having 16 to 20 carbon atoms, more preferably an unsaturated fatty acid having 16 to 18 carbon atoms. L and X are preferably straight chain fatty acids. The content of L2X in the oil and fat contained in the oil and fat composition is 5 to 30% by mass, preferably 10 to 25% by mass, and more preferably 12 to 20% by mass.

  The fats and oils contained in the fat and oil composition of the present invention may contain fats and oils rich in L2X (oils and fats containing 40% by mass or more, preferably 50% by mass or more of L2X) in order to contain the L2X. Oils and fats rich in L2X (hereinafter also referred to as L2X oils and fats) include, for example, cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, molar fat, iripe fat, and mango kernel oil, and Of the fractionated oil. Further, as already known, palmitic acid, stearic acid, or a lower alcohol ester thereof, and a high oleic oil such as high oleic sunflower oil are used in a 1,3-position selective lipase preparation. After the transesterification reaction, fats and oils obtained by separation as necessary may be used. Moreover, 90 mass% or more of the fatty acid which comprises fats and oils may be transesterified fats and oils of the non-lauric fats and oils whose carbon number is 16 or more, or the fractionation oil. 1 type (s) or 2 or more types may be contained in L2X fats and oils. The content of the L2X fat in the fat contained in the fat composition of the present invention is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, and further preferably 23 to 37% by mass. .

  The fat and oil contained in the fat and oil composition of the present invention also contains the laurin TAG and the L2X in total, preferably 40 to 60% by mass, more preferably 43 to 57% by mass. The mass ratio of the content of laurin TAG to the content of L2X (laurin TAG / L2X) is preferably 1.6 to 2.1, and more preferably 1.7 to 2.1. When the total content of laurin TAG and L2X and laurin TAG / L2X are within the above ranges, the layered flour-extended food using the oil and fat composition has a light texture and good mouthfeel.

<Condition (f)>
The L2X contained in the oil and fat composition of the present invention is such that the mass ratio of LXL contained in L2X to L2X (hereinafter also referred to as LXL / L2X) is preferably 0.5 or more, more preferably 0.6. That's it. Hereinafter, LXL means the following. LXL is a triacylglycerol in which X is an ester bond at the 2-position of glycerol and L is an ester bond at the 1- and 3-positions. When LXL / L2X is within the above range, it is possible to suppress a decrease in mouthfeel due to the later-described LLL contained in the oil and fat composition.

<Condition (c)>
The fats and oils contained in the fat and oil composition of the present invention contain LX2 and XXX. LX2 and XXX give preferable gloss and extensibility to the oil and fat composition. Hereinafter, LX2 and XXX mean the following. LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol. XXX is triacylglycerol in which three molecules of X are ester-linked to one molecule of glycerol. LX2 and XXX give a preferable gloss and extensibility to the oil and fat composition, but when the content of the oil and fat contained in the oil and fat composition increases, the mechanical resistance decreases. Therefore, the total content of LX2 and XXX in the oil and fat contained in the oil and fat composition is 10 to 40% by mass, preferably 15 to 35% by mass, and more preferably 18 to 32% by mass.

  Since the fats and oils contained in the fat and oil composition of the present invention contain the above LX2 and XXX, fats and oils rich in LX2 and XXX (oils and fats containing 40% by mass or more, preferably 60% by mass or more of LX2 and XXX) May be included. Examples of fats and oils rich in LX2 and XXX (hereinafter also referred to as LX2 + XXX fats and oils) include fats and oils that are liquid at 10 ° C. Specific examples include soybean oil, rapeseed oil, high oleic rapeseed oil, cottonseed oil, sunflower oil, high oleic sunflower oil, safflower oil, safflower oil, corn oil, rice oil, and super palm olein. The LX2 + XXX fat is a low melting point part obtained by fractionating the non-lauric fat or oil having 90% by mass or more of the fatty acids constituting the fat or oil having a carbon number of 16 or more or the transesterified fat or oil of the non-lauric fat or oil. There may be. 1 type (s) or 2 or more types may be contained in LX2 + XXX fats and oils. The content of LX2 + XXX oil / fat in the oil / fat contained in the oil / fat composition of the present invention is preferably 0 to 20% by mass, more preferably 3 to 15% by mass, and further preferably 9% by mass to 15% by mass. It is as follows.

<Condition (d)>
The fats and oils contained in the fat and oil composition of the present invention contain LLL. LLL provides favorable mechanical resistance to the oil and fat composition. Hereinafter, LLL means the following. LLL is a triacylglycerol in which three molecules of L are ester-linked to one molecule of glycerol. LLL gives preferable oil resistance to the oil / fat composition, but when the content of the oil / fat contained in the oil / fat composition is high, the mouthfeel becomes extremely bad. Therefore, the content of LLL in the oil and fat contained in the oil and fat composition is 4 to 16% by mass, preferably 6 to 12% by mass, and more preferably 7 to 10% by mass.

  In order to contain the said LLL, the fats and oils contained in the fat and oil composition of this invention may contain the fats and oils (a fat and oils containing LLL of 50 mass% or more preferably 70 mass% or more) which are rich in LLL. As an example, fats and oils rich in LLL (hereinafter also referred to as LLL fats and oils) are, for example, extremely hardened oils of non-lauric fats and oils in which 90% by mass or more of the total amount of fatty acids constituting the fats and oils has 16 or more carbon atoms. And palm stearin having an iodine value of 20 or less. 1 type (s) or 2 or more types may be contained in LLL fats and oils. The content of the LLL fats and oils in the fats and oils contained in the fat and oil composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 4% by mass, and further preferably 0 to 3% by mass. .

<Condition (g)>

  The fats and oils contained in the fat and oil composition of the present invention preferably contain 0.1 to 10% by mass of L2M and LM2 in total. Hereinafter, M, L2M and LM2 mean the following. M is a fatty acid having 6 to 10 carbon atoms, preferably a linear saturated fatty acid. L2M is a triacylglycerol in which two molecules of L and one molecule of M are ester-bonded to one molecule of glycerol. LM2 is a triacylglycerol in which one molecule of L and two molecules of M are ester-bonded to one molecule of glycerol. The oil and fat contained in the oil and fat composition of the present invention contains L2M and LM2 in total, more preferably 1 to 8% by mass, and further preferably 2 to 6% by mass. When the total content of L2M and LM2 (hereinafter also referred to as L2M + LM2) in the oil / fat contained in the oil / fat composition is within the above range, the oil / fat composition has a good tissue state and good extensibility.

  The L2M and LM2 have a mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil / fat contained in the oil / fat composition, preferably 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.5 to 2.5. When L2M / LM2 is within the above range, the oil and fat composition has a good tissue state and good extensibility.

  Of the total amount of M contained in the constituent fatty acids of L2M and LM2, the fatty acid having 6 carbon atoms preferably occupies 10% by mass or less, more preferably 5% by mass or less. Furthermore, among the total amount of M contained in the constituent fatty acids of L2M and LM2, the C10 fatty acid preferably occupies 10% by mass or more, more preferably 20 to 100% by mass, and even more preferably 40%. Occupies ~ 100 mass%, most preferably occupies 60-100 mass%.

  Since the fats and oils contained in the fat and oil composition of the present invention contain L2M and LM2, the fats and oils rich in L2M and LM2 (L2M and LM2 in total, preferably 40% by mass or more, more preferably 60 to (Oil containing 100% by mass) may be included. Oils and fats rich in L2M and LM2 (hereinafter also referred to as L2M + LM2 oils and fats) can be produced using conventionally known methods. L2M + LM2 fats and oils are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) of MMM, which is a triacylglycerol having only M as a constituent fatty acid, and a saturated fatty acid having an iodine value of 5 or less and a constituent fatty acid having 16 or more carbon atoms. Of fats and oils with a content of 90% by mass or more (for example, extremely hardened oil made from rapeseed oil, soybean oil, palm oil, etc.) 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) Examples include fats and oils that have been transesterified and separated as necessary. Moreover, after transesterifying the mixed fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) with a content of saturated fatty acids having 16 or more carbon atoms as constituent fatty acids of 90% by mass or more (for example, rapeseed oil, soybean oil, palm oil, etc.) Oils and fats that have been classified as necessary may be used. 1 type (s) or 2 or more types may be contained in L2M + LM2 fats and oils. The content of L2M + LM2 fats and oils in the fats and oils contained in the fat and oil composition of the present invention is preferably 0 to 8% by weight, more preferably 0.5 to 6% by weight, and further preferably 1 to 4% by weight. It is.

  In addition, a conventionally well-known method is applicable to said hardening (hydrogenation) reaction and transesterification reaction. The transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase. For the above-described fractionation, conventionally known conventional methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied. The MMM can be manufactured using a conventionally known method. MMM can be produced, for example, by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.

<Condition (e)>
The fats and oils contained in the fat and oil composition of the present invention have a specific SFC (solid fat content). SFC of fats and oils contained in the fat and oil composition of the present invention is 20 to 40% at 20 ° C, 11 to 25% at 30 ° C, and 5% or less at 40 ° C, preferably 25 to 35% at 20 ° C, 13 to 20% at 30 ° C and 4% or less at 40 ° C. Moreover, SFC of the fats and oils contained in the fat and oil composition of the present invention is preferably 5 to 13% at 35 ° C. When the SFC of the oil / fat contained in the oil / fat composition of the present invention is within the above range, the oil / fat composition has good mechanical resistance, but may be savory.

<Others>
The fats and oils contained in the fat and oil composition of the present invention may also contain fats and oils derived from milk (such as butter, milk fat and its fractionated oil). The fats and oils contained in the fat and oil composition of the present invention preferably contain 0 to 30% by weight, more preferably 0 to 20% by weight, and further preferably 5 to 15% by weight of fats and oils derived from milk. When the content of fat and oil derived from milk in the fat and oil contained in the fat and oil composition of the present invention is within the above range, the fat and oil composition has good mechanical resistance while having a rich flavor.

  The fats and oils included in the fat and oil composition of the present invention are edible fats and oils other than the above-mentioned laurin TAG fats and oils, L2X fats and oils, LX2 + XXX fats and oils, LLL fats and oils, and L2M + LM2 fats and oils. May be included.

<Analysis method>
The lauric acid TAG content, the L2X content, the LX2 content, the XXX content, the LLL content, the L2M content, and the LM2 content of the fats and oils contained in the fat and oil composition of the present invention can be measured by, for example, gas chromatography ( JAOCS, vol 70, 11, 1111-1114 (1993) LXL / L2X in L2X is, for example, a method according to J. High Resol. Chromatogr., 18, 105-107 (1995). The SFC of the fats and oils contained in the fat and oil composition of the present invention is in accordance with 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society, “Standard fat and oil analysis test method”. Can be measured.

<Oil composition>
The oil and fat composition of the present invention can contain components other than oils and fats that are usually used in oil and fat compositions that are used in the manufacture of bakery foods. Examples of components other than fats and oils include, for example, water, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, stevia and aspartame. Sweeteners, colorants such as β-carotene, caramel and red bean pigment, tocopherols, tea extracts (catechin etc.) and antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs, egg processed products, Fragrance, dairy products such as whole milk powder, skim milk powder and whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables And food materials or food additives such as meat and seafood.

  Examples of the embodiment of the oil and fat composition of the present invention include margarine having a water phase, fat spread, and shortening not having a water phase. In the case of an emulsion having an aqueous phase, a water-in-oil emulsion is preferred. However, the emulsion may be a reverse phase (oil-in-water emulsion) or a composite emulsion type. In the case of a water-in-oil emulsion, the water content is preferably 2 to 40% by mass, more preferably 4 to 25% by mass. Content of the fats and oils contained in the fat and oil composition of this invention becomes like this. Preferably it is 60 mass% or more, More preferably, it is 75 mass% or more.

  The manufacturing method of the oil-fat composition of this invention is not restrict | limited in particular, The manufacturing conditions and manufacturing method of a well-known oil-fat composition are applicable. Specifically, the oil and fat composition can be produced by mixing and dissolving oil-soluble components to be blended. In addition, when imparting plasticity to the oil and fat composition, the oil and fat composition is prepared by mixing and emulsifying the oil phase in which the oil-soluble components to be mixed are mixed and emulsified with the prepared aqueous phase, if necessary, and then cooling and crystallizing. It can be manufactured by the process of making it. In the cooling and crystallization steps, the oil / fat composition is preferably cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, the cooling is preferably rapid cooling rather than slow cooling. Further, after the oil phase is prepared or mixed and emulsified, the oil and fat composition is preferably sterilized. Examples of the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like. Moreover, the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.

  The oil and fat composition of the present invention is preferably plasticized and molded. The oil and fat composition of the present invention can take various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape. Among them, the shape is preferably a sheet shape. The preferable size when the oil and fat composition of the present invention is formed into a sheet is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

  The oil and fat composition of the present invention preferably has a low content of trans fatty acid, which is a health concern. The trans fatty acid content of the oil and fat composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass.

  The oil and fat composition of the present invention has a low trans fatty acid content, good flavor, and good mouthfeel. The oil and fat composition of the present invention can be used, for example, for kneading or folding into bakery doughs such as confectionery and bread, for spreading and coating on bakery foods, and for whipping such as butter cream. Since the oil and fat composition of the present invention has mechanical resistance, it is suitable for continuous production of a layered flour-expanded food dough in which the oil and fat composition of the present invention is folded between layers of flour.

<Bakery dough>
The bakery dough of the present invention is preferably a layered flour-swollen food dough in which the oil and fat composition of the present invention is folded in layers between the flour dough. Examples of the layered flour-expanding food dough include Danish dough, croissant dough, and pie dough. The flour used for the bakery dough of the present invention may be flour normally used for bakery food. Specific examples include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like. The flour preferably comprises wheat flour. The content of wheat flour in the flour is preferably 50% by mass or more, more preferably 70% by mass or more.

  The bakery dough of the present invention is a food material other than the oil and fat composition of the present invention and flour, for example, flours such as active gluten, starch, cellulose powder, yeast, yeast food, enzyme, salt, sugar (granulated sugar, top Saccharides such as white sugar), sugar alcohols, eggs (whole eggs, liquid eggs), various processed eggs, dairy products such as skim milk powder, milk, oils and fats for kneading (butter etc.), water, soy milk and other aqueous components Can be blended.

<Method for producing bakery dough>
The layered flour-expanded food dough, which is a preferred embodiment of the bakery dough of the present invention, can be produced by the same production conditions and production methods as ordinary layered flour-expanded food doughs such as pie dough, croissant dough and Danish dough. For example, it can be produced through the steps of mixing flour raw material, fermentation (primary fermentation), division / rounding, retarding, folding, retarding, folding, retarding, molding, and proofing (final fermentation). In folding, a sheet-like oil and fat composition is wrapped in flour dough, folded, and further thinned and folded to form a number of layers. For folding, a chip-like oil / fat composition may be kneaded into a dough, stretched thinly, and folded to form a layer like a kneaded pie. The number of folding and retarding may be appropriately adjusted depending on the product, and in the case of pie dough, the fermentation process is omitted. The dough before or after proofing may be stored frozen. Further, as a part other than the dough, fruit, jam, cream or the like may be wrapped, topped, or the like.

  The layered flour-expanded food dough, which is a preferred embodiment of the bakery dough of the present invention, may be continuously produced by an automatic line without taking the above-mentioned retard. Retardation is a process in which the dough is rested at a low temperature for about 1 to 24 hours. By taking the retard, the temperature of the dough is generally about −2 to 6 ° C. However, if the retard is not taken, the temperature of the dough exceeds 10 ° C. and becomes 12 to 22 ° C. The oil-and-fat composition of the present invention has a complex triacylglycerol configuration, and thus the oil-and-fat layer is well maintained without being united with the flour dough without taking a retard. The fat-and-oil composition is preferably folded into 20 to 40 parts by mass, more preferably 25 to 35 parts by mass, with respect to 100 parts by mass of the flour dough. Moreover, the fold number (layer) of the layered flour-expanded food dough that does not take a retard is preferably 12 to 27, more preferably 16 to 24, and still more preferably 16 to 18.

  The bakery food of the present invention is obtained by baking the bakery dough of the present invention. The layered flour-expanded food, which is a preferred embodiment of the bakery food of the present invention, is obtained by heating and baking (baking) the above-mentioned layered flour-expanded food dough. Here, the heating and baking (baking) is preferably oven heating or direct baking, but refers to all aspects of cooking such as frying and steaming. In the case of oven heating, for example, heat baking may be performed at 190 to 240 ° C. for 5 to 30 minutes. Since the layered flour-expanded food, which is a preferred embodiment of the bakery food according to the present invention, can be produced by an automatic line, a bakery food having a fresh texture and good mouthfeel can be supplied in a timely manner.

  Next, an example explains the present invention. However, the present invention is not limited by these examples.

[Analysis method]
The lauric acid TAG content, the L2X content, the LX2 content, the XXX content, the LLL content, the L2M content, and the LM2 content of the fats and oils were measured by gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993). In addition, LXL / L2X in L2X was measured according to J. High Resol. Chromatogr., 18, 105-107 (1995).
SFC was measured in accordance with 2.2.9-2003 solid fat content (NMR method) of “Reference Oil Analysis Test Method” edited by Japan Oil Chemists' Society.

[Preparation of laurin TAG oil]
(Laurin TAG oil / fat-1): Hardened palm oil (iodine value less than 1, laurin TAG content 81.3% by mass) was designated as Laurin TAG oil / fat-1.
(Laurin TAG oil and fat-2): A mixed oil of 50 parts by mass of palm stearin and 50 parts by mass of palm kernel olein was transesterified by a random transesterification reaction using sodium methylate as a catalyst. The extremely hardened fat and oil of the obtained transesterified fat and oil (iodine value less than 1 and laurin TAG content 55.3 mass%) was designated as laurin TAG fat and oil-2.
(Laurin TAG oil and fat-3): A mixed oil of 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil was transesterified by random transesterification using sodium methylate as a catalyst. The obtained transesterified oil (iodine value 39, laurin TAG content 52.7 mass%) was defined as laurin TAG oil-3.

[Preparation of L2X oil]
(L2X fats and oils-1): The palm middle melting point fraction (iodine value 45, L2X content 70.0 mass%) was defined as L2X fats and oils-1.
(L2X fat-2): Palm oil (iodine value 53, L2X content 47.8 mass%) was defined as L2X fat-2.
(L2X fats and oils-3): Palm stearin (iodine value 36, L2X content 42.6% by mass) was defined as L2X fats and oils-3.

[Preparation of LX2 + XXX oil]
(LX2 + XXX fat-1): Rapeseed oil (iodine value 116, LX2 + XXX content 95.3 mass%) was defined as LX2 + XXX fat-1.
(LX2 + XXX oil-2) Soybean oil (iodine value 131, LX2 + XXX content 94.6% by mass) was defined as LX2 + XXX oil-2.
(LX2 + XXX oil / fat-3): Palm olein (iodine value 65, LX2 + XXX content 64.5% by mass) was defined as LX2 + XXX oil / fat-3.
(LX2 + XXX fats and oils-4): Palm olein (iodine number 56, LX2 + XXX content 48.5% by mass) subjected to random transesterification using sodium methylate as a catalyst was defined as LX2 + XXX fats and oils-4.

[Preparation of LLL oil]
(LLL fat-1): An extremely hardened oil of Hyelsin rapeseed oil (iodine value less than 1, LLL content of 100% by mass) was designated as LLL fat-1.

[Preparation of L2M + LM2 oil]
(L2M + LM2 oil-1): 50 parts by mass of rapeseed oil extremely hardened oil and 50 parts by mass of constituent fatty acids are composed of only caprylic acid and capric acid, and the mass ratio of 3: 7 is an MMM mixed oil of sodium methyl Transesterification was carried out by a random transesterification reaction using a rat as a catalyst. Transesterified oil and fat obtained (the total content of L2M and LM2 is 74.6% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 0.7) is L2M + LM2 fat-1 It was.

[Other oils and fats]
Butter oil (milk fat) was used as other fats and oils.

[Preparation of oil and fat composition 1]
According to the formulation of Tables 1-2, fats 1-10 were prepared. According to the composition of Table 3, sheet margarines 1 to 10 (SM1 to 10), which are oil and fat compositions using each oil and fat, were produced according to a conventional method. That is, an oil phase and an aqueous phase were prepared, and the aqueous phase was mixed and emulsified in the oil phase. The emulsion was quenched and kneaded and extruded into a sheet (length 300 mm × width 200 mm × height 10 mm) to produce SM1-10. Tables 1 and 2 show the composition of each oil and fat, the analysis values of triacylglycerol (TAG) and SFC.

[Evaluation of oil and fat composition 1]
About each of SM1-10, 500 mass parts sheet | seat margarine was mounted with respect to 1650 mass parts flour dough, and the sheet | seat margarine was wrapped with flour dough. Using a reverse sheeter, 4 × 4 (16 layers) folding work was continuously performed without taking a retard. Prior to folding, the flour dough was 16 ° C and the sheet margarine was 8 ° C. The work was performed in an environment at room temperature of 20 ° C. The dough after folding was divided into 50 g. The divided dough was proofed at 35 ° C. for 50 minutes and then baked at 200 ° C. for 14 minutes. The workability of folding, the appearance of the fired product, and the texture of the fired product were evaluated according to the following criteria. The results are shown in Tables 1-2.
In addition, trans fatty acid content of SM1-10 was less than 1 mass%.

[Evaluation criteria for oil and fat composition]

Workability No fabric sagging, good elongation, very good ◎
Good without sagging fabric ○
Usually △
There is a fabric sag, or the elongation is poor and bad ▲
There is a fabric sag, or the elongation is poor, very bad ×

Appearance of baked product Volume appears and looks very good ◎
Volume appears and looks good ○
Volume appears, but looks good △
Volume does not come out, bad ▲
Very little volume, very bad ×

Texture of baked product The baked product one day after baking was scored according to the following criteria by 15 panelists.

The texture is light and the mouth is very good 5 points The texture is light and the mouth is good 4 points The texture is light but the mouth is normal 3 points The texture is slightly heavy and the mouth is good No 2 point Texture is heavy and mouthfeel is bad 1 point No layer, same as bread texture 0 point

Based on the average score of the panelists, the rating was as follows.

Average score is 4.5 or more and 5 or less ◎◎
Average score of 4 or more and less than 4.5 ◎
Average score is 3.5 or more and less than 4 ○
Average score of 2 or more and less than 3.5
The average score is 1 or more and less than 2 ▲
Average score is 0 or more and less than 1 ×

Claims (6)

An oil / fat composition in which the oil / fat contained in the oil / fat composition satisfies the following conditions (a) to (e).
(A) The content of lauric acid-containing triacylglycerol is 10 to 50% by mass (b) The content of L2X is 5 to 30% by mass (c) The total content of LX2 and XXX is 10 to 40% by mass (D) the content of LLL is 4 to 16% by mass (e) SFC (solid fat content) is 20 to 40% at 20 ° C, and 11 to 25% at 30 ° C, However, L, X, L2X, LX2, XXX and LLL mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms X: unsaturated fatty acid having 16 to 24 carbon atoms L2X: triacylglycerol LX2 in which two molecules of L and one molecule of X are bound to one molecule of glycerol LX2: one molecule in one molecule of glycerol Triacylglycerol XXX in which L and 2 molecules of X are bound: Triacylglycerol LLL in which 3 molecules of X are bound to 1 molecule of glycerol LLL: Triacylglycerol in which 3 molecules of L are bound to 1 molecule of glycerol The fat and oil composition according to claim 1, wherein the fat and oil contained in the fat and oil composition further satisfies the following condition (f).
(F) LXL / L2X is 0.5 or more However, LXL means the following.
LXL: Triacylglycerol in which X is bonded to position 2 of glycerol and L is bonded to positions 1 and 3 The fat and oil composition according to claim 1 or 2, wherein the fat and oil contained in the fat and oil composition further satisfies the following condition (g).
(G) The total content of L2M and LM2 is 0.1 to 10% by mass. However, M, L2M and LM2 mean the following.
M: Fatty acid having 6 to 10 carbon atoms L2M: Triacylglycerol LM2: 1 molecule of L and 2 molecules of M are bonded to 1 molecule of glycerol LM2: Triacylglycerol LM2: 1 molecule of glycerol Glycerol   The bakery dough in the state by which the oil-fat composition of any one of Claims 1-3 was folded.   A bakery food in which the bakery dough according to claim 4 is in a baked state.   The manufacturing method of the bakery dough of Claim 4 which folds the oil-fat composition of any one of Claims 1-3, without taking a retard.