JP2018113910A - Oil and fat composition for layered food product, and method for producing plastic oil and fat and layered food product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for layered food product in which a burned product is soft and rich in juiciness, is difficult to be stuck to an upper chin and facilitates eating because layers are hardly peeled, is also excellent in flavor release from top to middle and has good extensibility when a dough is produced, and to provide a method for producing plastic oil and fat and a layered food product using the same.SOLUTION: An oil and fat composition for layered food product satisfies the following (a) to (c): (a) a content of linoleic acid bonded to 2-position of triglyceride of 8-23 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride; (b) the total content of a lauric acid and a myristic acid bonded to 2-position of the triglyceride of 1-18 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride; and (c) the total content of POP and PLiP of 8-25 mass% with respect to the mass of the whole triglyceride (where P represents palmitic acid, O represents oleic acid and Li represents linoleic acid).SELECTED DRAWING: None

Description

  The present invention relates to a layered food fat composition, a plastic fat using the same, and a method for producing a layered food.

  Currently, Danish typified by croissants can be broadly divided into hard types that have a crispy texture when eating and soft types that are soft to the mouth. In particular, recently, there is a tendency to prefer a soft type that has a soft mouth feel and is juicy and has a good melt. Furthermore, in such a type, the Danish layer having a multi-layer structure is not easily peeled off, and the problem that elderly people have, such as difficulty sticking to the upper jaw, does not occur. The Danish typically contains about 20 to 30% by mass of plastic fat. Therefore, the above-mentioned characteristics such as softness are largely attributed to the plastic oil itself.

  In addition to these, the scent when eating Danish is one of the important factors affecting the taste. The intensity and spread of the scent that can be felt through the nose from the throat during eating, that is, the flavor release, determines the taste and flavor of Danish. Generally, plastic oils and fats are blended with oil-soluble flavors in the oil phase, but the flavor release from the top to the middle is aroma due to the release of the oil-phase flavors by melting the fat crystals at the mouth temperature. The physical properties of plastic fats and oils are involved in order to feel the taste and flavor.

  Workability has been a challenge in the past when making Danish fabrics. The plastic fat is wrapped in the dough, and then folded and rolled repeatedly to fold the plastic fat in the dough in layers, creating a thin layer of dough and plastic fat, creating a well-stretched thin fat layer Although it is necessary to make it, the oil and fat does not extend uniformly during folding and rolling, and if there is a lack of oil and fat, the formation of a layer due to firing becomes insufficient, making it difficult to obtain a volume fired product. Produce.

  Conventionally, the techniques of Patent Documents 1 and 2 focusing on the fatty acid composition and triglyceride composition of fats and oils have been proposed to improve the juiciness and meltability of layered foods such as Danish.

  Patent Document 1 discloses the content of 3 saturated triglycerides in which all constituent fatty acids are saturated fatty acids and the content of PPP in which all constituent fatty acids are palmitic acid, the mass ratio of stearic acid / palmitic acid in the constituent fatty acids, lauric acid and trans It has been proposed that the acid content be in a specific range.

  Patent Document 2 discloses transesterified fat and oil A containing a saturated fatty acid having 12 to 14 carbon atoms and a saturated fatty acid having 16 to 18 carbon atoms in a specific range, and palmitic acid and stearin in all constituting fatty acids. It has been proposed that each of the acids and oleic acids contains a specific range of fats and oils B and liquid oil C in a specific range, and that the PPO / POP in the fat and oil composition is in a specific range. .

JP, 2006-021941, A International Publication No. 2009/150951

  Of the fatty acids bonded to the 1st, 2nd and 3rd positions of triglycerides in fats and oils, the fatty acids bonded to the 2nd position are deeply involved in the crystallization characteristics of fats and oils, among which polyunsaturated fatty acids Like oleic acid, linoleic acid is strained in the molecular structure, its melting point is -5 ° C, which is lower than that of oleic acid, and is likely to be an obstacle to the molecular structure when rotating as a constituent fatty acid of triglycerides It becomes. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to solidify. Lauric acid (C12) and myristic acid (C14), which are characterized by relatively low melting point among saturated fatty acids among fatty acids bonded at the 2-position, cause molecular motion due to their low molecular weight. Cheap. Therefore, after solidification, the molecules are easily separated from each other in the oil and fat, which affects the melting characteristics of the oil and fat at temperatures near the body temperature. Among the triglycerides in fats and oils, POP and PLiP are lower in melting point of palmitic acid (C16) bonded to the 1st and 3rd positions of triglyceride than stearic acid (C18), and olein which is an unsaturated fatty acid at 2nd position. Since acid and linoleic acid are bound, it is characterized as a triglyceride that promotes solid-liquid separation and is involved in softness. Therefore, the overall fatty acid and triglyceride composition, triglyceride composition such as OOO, and the iodine value of fats and oils, which are also indicative of unsaturated bonds of fatty acids, are the above-mentioned problems. It is involved in various properties such as being rich in thickness, being thin and difficult to peel off, flavor release of plastic oil and fat, and extensibility during fabric preparation.

  Patent Document 1 mainly focuses on the composition of saturated fatty acids and triglycerides containing them as constituent fatty acids, and Patent Document 2 discloses that the number of carbon atoms in all of the 1st, 2nd, and 3rd positions of the triglyceride of transesterified oil A is 12 to 12. 14 saturated fatty acids and saturated fatty acids having 16 to 18 carbon atoms, the content of palmitic acid, stearic acid and oleic acid in all of the 1st, 2nd and 3rd positions of the triglycerides of fats and oils B, liquid oil C, in the fats and oils composition While focusing on the PPO / POP of the present invention, improvement of juiciness and the like is attempted, but the total amount of linoleic acid, lauric acid and myristic acid, POP and PLiP as fatty acids bonded to the 2-position of triglycerides is described above. While plastic oils and fats satisfying all the problems are desired, no consideration is given from these viewpoints.

  The present invention has been made in view of the circumstances as described above, and in layered foods such as Danish, the baked product is soft and juicy, and the layer is difficult to peel off, so it is difficult to stick to the upper jaw and easy to eat. It is an object of the present invention to provide a layered food fat composition that is excellent in flavor release from the top to the middle and has good extensibility during fabric preparation, and a method for producing plastic fats and layered foods using the same.

In order to solve the above problems, the layered food fat composition of the present invention is characterized by satisfying the following (a) to (c):
(A) The content of linoleic acid bonded to the 2-position of the triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride.
(B) The total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 1 to 18% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride
(C) The total content of POP and PLiP is 8 to 25% by mass based on the total mass of triglyceride (POP is triglyceride with palmitic acid at positions 1 and 3 and oleic acid at position 2, and PLiP is A triglyceride in which palmitic acid is bonded to positions 1 and 3, and linoleic acid is bonded to position 2, P is palmitic acid, O is oleic acid, and Li is linoleic acid.

  The plastic fat of the present invention is characterized by containing the above-mentioned layered food fat composition.

  The method for producing a layered food according to the present invention is characterized in that the plastic fat is folded into a dough and the dough is baked.

  According to the present invention, the baked product is soft and succulent, the layer is difficult to peel off, it is difficult to stick to the upper jaw, it is easy to eat, the flavor release from the top to the middle is excellent, and the extensibility at the time of fabric preparation is good.

The present invention is described in detail below.
1. Oil and fat composition The fat and oil composition for layered food of the present invention is (a) the content of linoleic acid bonded to the 2-position of triglyceride is 8 to 23 mass% with respect to the total mass of the 2-position fatty acid of the triglyceride. is there. When the content of linoleic acid bonded to the 2-position of triglyceride is within this range, the juicy feeling of the baked product and the extensibility of the plastic oil and fat at the time of fabric preparation are good. Among the fatty acids bonded to the 1st, 2nd and 3rd positions of triglycerides, the triglycerides with linoleic acid bonded to the 2nd position are distorted in the molecular structure, and the molecular structure is obstructed when rotating. It becomes easy to become. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to solidify. By making the content of linoleic acid bonded to the 2-position having such characteristics within the above range, it feels juicy when oil is squeezed over and folds and rolls when making the dough. By repeating, when the plastic fat is folded into a layer in the dough, it is difficult for the fat to break, and the plastic fat can be uniformly extended. In both cases where the content of linoleic acid bonded to the 2-position of triglyceride is 8% by mass or more and 23% by mass or less, the juicy feeling of the baked product and the extensibility of the plastic oil and fat during fabric preparation are improved. . Considering this viewpoint, the content of linoleic acid bonded to the 2-position of triglyceride is preferably 10 to 19% by mass, and more preferably 11 to 17% by mass.

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which linoleic acid is bonded to the 2nd position may be either a saturated fatty acid or an unsaturated fatty acid.

  Examples of triglycerides in which the 2-position is linoleic acid include SLiS type triglycerides, SLiU type triglycerides (including positional isomers), and ULiU type triglycerides. “S” means saturated fatty acid. “U” means an unsaturated fatty acid. “Li” means linoleic acid which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearin Examples include acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid. Examples of the unsaturated fatty acid U include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), 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 can be mentioned. 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. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). Alternatively, different saturated fatty acids S (unsaturated fatty acids U) may be used. The triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded.

  From the point of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which linoleic acid is bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having linoleic acid bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.). When the constituent fatty acid at the 1st or 3rd position of the triglyceride having linoleic acid bonded to the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 18 carbon atoms).

  The fat-and-oil composition for layered food of the present invention comprises (b) the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride as a whole of the 2-position fatty acid of the triglyceride It is 1-18 mass% with respect to the mass of. When the total content is within this range, the fired product is difficult to stick to the upper jaw because the layer is difficult to peel off, and is easy to eat, and is excellent in flavor release from the top to the middle. Of the fatty acids bonded to the 1st, 2nd, 3rd positions of triglycerides, triglycerides in which lauric acid or myristic acid is bonded to the 2nd position are caused by the low molecular weight of lauric acid or myristic acid, resulting in molecular motion. Easy to happen. Therefore, after solidification, the molecules are easily separated from each other in the oil and fat, which affects the melting characteristics of the oil and fat at temperatures near the body temperature. By making the total content of lauric acid and myristic acid bonded to the 2-position having such characteristics within the above range, the layer of the layered food having a multi-layer structure is not easily peeled off, and it is difficult to stick to the upper jaw. It becomes easy, and the flavor in the plastic fats and oils melts the fat crystals appropriately according to the mouth temperature when entering the mouth, so that the intensity and spread of the scent that can be felt through the nose from the throat during eating, that is, from the top to the middle The flavor release over the time is also good. A layer of a baked product in which the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is 1% by mass or more and 18% by mass or less This improves the release of flavor from the top to the middle. Considering this viewpoint, the total content with myristic acid bonded to the 2-position of triglyceride is preferably 4 to 12% by mass, and more preferably 4 to 9% by mass.

  The flavor release after the plastic fat is contained in the mouth changes with time. The flavor of fats and oils can be roughly classified into top, middle and last. The top is the flavor that is immediately felt in the mouth, the middle is the flavor that is felt in about 3 seconds thereafter, and the last is the flavor that is expressed until the fat is lost in the mouth. The layered food fat composition of the present invention is excellent in flavor release from the top to the middle.

  The constituent fatty acid at the 1st and 3rd positions of the triglyceride in which lauric acid or myristic acid is bonded to the 2nd position may be either the saturated fatty acid S or the unsaturated fatty acid U. Examples of triglycerides in which the 2-position is lauric acid include SLS-type triglycerides, SLU-type triglycerides (including positional isomers), and ULU-type triglycerides. “L” means lauric acid which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S or the unsaturated fatty acid U include those described above. Examples of triglycerides in which the 2-position is myristic acid include SMS triglycerides, SMU triglycerides (including positional isomers), and UMU triglycerides. “M” means myristic acid which is a constituent fatty acid of triglyceride. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). Alternatively, different saturated fatty acids S (unsaturated fatty acids U) may be used.

  From the point of obtaining the effect of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid or myristic acid is bonded to the 2nd position is a saturated fatty acid S, it is a saturated fatty acid having 4 to 24 carbon atoms. Is preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid or myristic acid is bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid) , Linoleic acid, linolenic acid, etc.). When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid or myristic acid is bonded at the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) It is preferably an unsaturated fatty acid (an unsaturated fatty acid having 14 to 18 carbon atoms).

  In the fat and oil composition for layered food of the present invention, (c) the total content of POP and PLiP is 8 to 25% by mass with respect to the mass of the whole triglyceride. When the total content of POP and PLiP is within this range, the softness of the fired product is good. Among the triglycerides in fats and oils, POP and PLiP have a lower melting point of palmitic acid (C16) bonded to the 1st and 3rd positions of triglyceride than stearic acid (C18), and oleic acid which is an unsaturated fatty acid at 2nd position. Since linoleic acid is bound, it is characterized as a triglyceride that promotes solid-liquid separation. By containing it in an appropriate amount, a soft and soft texture can be obtained. The softness of the fired product is improved both when the total content of POP and PLiP is 8% by mass or more and when the total content is 25% by mass or less. Considering this viewpoint, the total content of POP and PLiP is preferably 9 to 22% by mass, and more preferably 10 to 19% by mass.

  It is preferable that content of PLiP is 1.7-3.2 mass% with respect to the mass of the whole triglyceride of the fat-and-oil composition for layered foods of this invention. When the content of PLiP is within this range, the softness becomes better.

  In the layered food and fat composition of the present invention, the content of OOO is preferably 3.7 to 13% by mass, more preferably 4.5 to 11% by mass, based on the total mass of the triglyceride. More preferably, it is 5.5-9 mass%. Here, OOO is a triglyceride in which oleic acid is bonded to the 1st, 2nd and 3rd positions. When the content of OOO is within this range, the juiciness of the baked product and the extensibility of the plastic oil and fat at the time of fabric preparation become better. OOO is a triglyceride that is abundant in liquid oils. By containing OOO in the above-mentioned appropriate amount, it feels juicy when oil is spilled gently, and at the time of making dough, it is folded and rolled. By repeating, when the plastic fat is folded into a layer in the dough, it is difficult for the fat to break, and the plastic fat can be uniformly extended.

  The layered food fat composition of the present invention preferably has an iodine value of 40 to 75, more preferably 42 to 70, and still more preferably 50 to 65. If the iodine value, which is an index of unsaturated bonds in the constituent fatty acids of triglycerides, is within this range, the softness and juiciness of the fired product, the difficulty of peeling off the layer, the release of flavor from the top to the middle, and the extension during fabric preparation The overall properties are better.

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

  Here, the content of trans fatty acid is determined by gas chromatographic method (“2.4.4.3-2013 trans fatty acid content (capillary gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemists' Society)) ”. Can be measured. The trans fatty acid content is calculated from the area ratio with an internal standard substance (heptadecanoic acid) whose addition amount is known.

  In the layered food fat composition of the present invention, it is preferable not to use partially hardened oil as a raw material of the blended oil in order to obtain the above-mentioned amount of trans fatty acid.

  Fats and oils used in the production of the layered food oil composition of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, iripe fat, cacao butter, lard, beef tallow, milk fat, process them (hardening, transesterification, fractionation 1 Two or more treatments) and purification (deoxidation, deodorization, decolorization, etc.). In order to make the composition of the 2-position fatty acid and triglyceride within the scope of the present invention, it is preferable to use a blended oil in which a plurality of these fats are combined.

The oil-and-fat composition for layered foods 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 fat)
In the present specification, “A fat” refers to a fat having a content of linoleic acid bonded to the 2-position of triglyceride of 1 to 8 mass% and an iodine value of less than 10 to 45. Examples of such A oils and fats include, but are not limited to, palm oils and fats, transesterified oils and oils containing palm oils and fats, vegetable oils such as lauric oils, and animal oils such as milk fats. Two or more kinds can be used in combination. Palm oils and fats include palm oil, palm fractionated oil, and these hardened oils, and examples of palm fractionated oil include a hard part, a soft part, and a medium melting point part. Examples of lauric oils include palm kernel oil and coconut oil.
(B fat)
In the present specification, “B fat” refers to fat having a content of linoleic acid bonded to the 2-position of triglyceride of 3 to 20 mass% and an iodine value of 45 to 65. (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. Oils and fats, animal fats and oils (such as pork fat (lard) and beef tallow), fractionated oils thereof, hardened oils, and transesterified fats and oils are included. Among them, it is preferable to use a combination of palm oil and palm oil, palm fraction soft part, transesterified fat and oil of pork fraction, pork fat and the like.
(C fat)
In the present specification, “C oil and fat” refers to an oil and fat whose content of linoleic acid bonded to the 2-position of triglyceride is more than 15% by mass or less than 1% by mass.

  Fats and oils whose content of linoleic acid bonded to the 2-position of triglyceride is more than 15% by mass are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil. And palm super olein. These may be used alone or in combination of two or more.

  Fats and oils whose content of linoleic acid bonded to the 2-position of triglyceride is less than 1% by mass are not particularly limited, but are hardened oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) and fractionated oils. Hard oils, and transesterified oils and fats using oils and fats containing them 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 extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, soybean extremely hardened oil, and their transesterified oils. Examples of extremely hardened oils for animal fats include pork fat extremely hardened oil, beef tallow extremely hardened oil, fish oil extremely hardened oil, and their transesterified oils.

  In the layered food and fat composition of the present invention, other fats and oils other than the above-described A and fats, B and fats, and C fats and oils are used within a range that satisfies all the above conditions (a) to (c). Also good.

  Examples of the other oils and fats include various vegetable oils and animal fats such as kapok oil, cacao butter, shea fat, mango kernel oil, monkey fat and iripe fat. These may be used alone or in combination of two or more.

  As the blending ratio of the A and B fats and B and fats described above, the A and fats are preferably blended at 5 to 55% by mass with respect to the total mass of the layered food fat and oil composition, and blended at 10 to 45% by mass. More preferably. Moreover, it is preferable to mix | blend 50-100 mass% with respect to the mass of the whole fat oil composition for layered foods with the sum total of A fats and oils and B fats and oils.

2. Plastic oil / fat The plastic oil / fat of the present invention contains the oil / fat composition for layered food of the present invention described above in the oil phase.

  The plastic fat of the present invention can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60-99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, for example, margarine.

  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.

  In addition to water, other components can be blended in the plastic fat of the present invention within a range that does not impair the effects of the present invention. Examples of other ingredients include, but are not limited to, milk, dairy products, flavoring agents obtained by enzymatic treatment of dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, Examples include spices, thickeners, coloring components, flavors (flavors), emulsifiers, alcoholic beverages, enzymes, and powdered fats and oils. Examples of milk include milk. These include conventionally known ones. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted 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 cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products Examples of antioxidants include polysaccharides such as inulin (eg, agabayurin), L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienols, lignans, ubiquinones, xanthines, oryzanol, plant sterols, Catechins, polyphenols, tea extracts and the like can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA) and the like. Examples of the coloring component include carotene, anato, and astaxanthin.

  The layered food fat composition of the present invention preferably contains an emulsifier. Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene Examples include sorbitan fatty acid esters. When producing the layered food oil composition of the present invention, the oil-soluble emulsifier is preferably added to the oil phase, and the water-soluble emulsifier is preferably added to the water phase.

  As the emulsifier, sorbitan monounsaturated fatty acid ester and sorbitan tristearic acid ester are preferable. These emulsifiers mainly delay the precipitation of fat and oil crystals in the baked product, tend to be in a form in which the crystalline and non-crystalline portions of the fat and oil are separated, and improve the softness of the baked product and the flavor release from top to middle . Sorbitan monounsaturated fatty acid ester can include sorbitan monooleate, and sorbitan monooleate includes oleic acid in all constituent fatty acids and does not contain palmitic acid and stearic acid. The main unsaturated fatty acid is 85% by mass or more of all constituent fatty acids, and the HLB value is 4 to 6 (value according to Griffin formula (Atlas method)). Examples of the sorbitan tristearic acid ester include those having a total content of palmitic acid and stearic acid of 90% by mass or more in all constituent fatty acids and an HLB value of less than 3.5 (value according to Griffin formula (Atlas method)). . The content of these emulsifiers is the sum of sorbitan monounsaturated fatty acid ester and sorbitan tristearate ester, and is preferably 0.05 to 6.0% by mass relative to the total mass of the layered food fat composition. 2-4.0 mass% is more preferable.

  The plastic fat of the present invention preferably contains cellulose ether. When cellulose ether is added, the juiciness of the baked product and the extensibility during fabric preparation are improved. As the cellulose ether, hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), ethylhexylethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxy Examples thereof include propyl cellulose (HPC). These may be used alone or in combination of two or more. Among these, hydroxypropyl methylcellulose and methylcellulose are preferable, and hydroxypropylmethylcellulose is particularly preferable. The average molecular weight of the cellulose ether is not particularly limited, but is preferably 40000 or more, more preferably 60000 or more, and the viscosity of a 2% aqueous solution at 20 ° C. is preferably 800 mPa · s or less. 0.01-10.0 mass% is preferable with respect to the mass of the whole plastic fat, and, as for content of a cellulose ether, 0.1-5.0 mass% is more preferable.

  The plastic fat of the present invention preferably contains a flavor as a taste component for imparting flavor. Examples of flavors include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, and maple flavor. An oil-soluble flavor is preferably used for the layered food fat composition of the present invention.

  The plastic fat of the present invention can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the layered food fat composition of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded with a cooling mixer. Can do. The thing which does not contain an aqueous phase can be rapidly cooled and kneaded with a cooling mixer after heating the oil phase containing the layered food fat composition of the present invention. More specifically, in the case of a form containing an aqueous phase, an oil phase and an aqueous phase are first prepared. The oil phase contains the layered food fat composition of the present invention, and when oil-soluble emulsifiers, oil-soluble flavors and the like are used, these are added to the oil phase. When the water phase uses water-soluble components, these are added to the water phase. These oil phase and aqueous phase are preferably heated to 50 to 90 ° C., more preferably 65 to 85 ° C., and it is desirable to completely dissolve the added components. These oil phase and aqueous phase are mixed and emulsified under heating. For example, emulsification is carried out while slowly adding a heated aqueous phase to a heated oil phase. Thereafter, if necessary, other additive components such as flavor may be added. Thereafter, the heated emulsion can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, botator, nexus, etc., and plasticized to obtain the plastic fat of the present invention. Further, if necessary, an inert gas such as nitrogen gas may be blown in a cooling mixer, or after rapid quenching, the plastic fat may be aged (tempered).

3. Layered food The plastic fat of the present invention can be used by being folded into a dough of layered food (baked product) such as Danish. For example, the plastic fat is wrapped between the dough, and then the folding and rolling are repeated to fold the plastic fat into the dough, thereby forming a thin layer of the dough and the plastic fat. And a layered baked product is obtained by baking the dough containing this plastic fat. The folding of the plastic oil and fat into the dough and the baking of the dough can be performed, for example, according to known conditions and methods. The folding of the plastic oil / fat into the dough may be performed manually, for example. In the roll-in process of the layered food in the mass production line, the plastic oil / fat is wrapped with the dough, folded with a reverse sheet, and spread. Alternatively, the device that automatically performs the roll-in process extrudes the plastic oil or fat onto a continuous sheet fabric, or simultaneously extrudes the fabric and the plastic oil and fat into a predetermined number of layered structures by various mechanical operations. Finish. Thereafter, it is molded into a desired shape and fired. This plastic fat can be made into various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, a pencil shape, and a chip shape. Among these, it is preferable to use a sheet shape because it is easy to process. 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.

  The dough using the plastic fat of the present invention is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, wheat flour (strong flour) , Medium flour, thin flour, etc.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, millet (such as millet, millet, amaranth), potato flour and the like.

  In addition to the flour and the plastic fat of the present invention, the dough can be blended with no particular limitation as long as it is usually used for a dough for a baked product. Moreover, these compounding quantities can also be made into an appropriate quantity without a restriction | limiting in particular considering the range mix | blended with the cloth | dough of baking products normally. Specifically, for example, water, milk, dairy products, protein, sugar, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast food, cacao mass, Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorants, flavors and the like.

  Examples of the layered food that is a baked product using the dough in which the plastic fat of the present invention is folded include Danish, croissant, and pie.

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) Measuring method Each content of linoleic acid, lauric acid, and myristic acid bonded to the 2-position of triglyceride in the oil / fat composition is determined by the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). It was measured by “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommended 2-2013 2-position fatty acid composition”). These contents are based on the total mass of triglyceride 2-position fatty acid as a whole, which is the total peak area measured by gas chromatography of the monoacylglycerol fraction after treatment with the lipase solution as in the above test method. Yes.

  Each content of POP, PLiP, and OOO in the oil and fat composition is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). Gas chromatographic method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and the amount of fatty acid was used for calculation.

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

(2) Production of plastic oil and fired product <Production of oil and fat composition>
For the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 5 having the fatty acid composition, triglyceride composition and iodine value shown in Table 1 below, a blended oil of animal and vegetable oils and their processed oils and purified is used. In addition, transesterified fats and palm oils and fats were used as the above-described A fats and oils and B fats, and liquid oils and extremely hardened oils were appropriately combined as C fats to prepare blended oils.
It was.

<Production of margarine for layered food>
An emulsifier is added to the oil and fat composition shown in Table 1 below in parts by mass shown in Tables 2 to 4 below, and Examples 28 to 37 in Table 3 below and Examples 41 to 49 in Table 4 below are further hydroxy. Propylmethylcellulose was added and mixed, and the temperature was adjusted to 75 ° C. to obtain an oil phase. On the other hand, skim milk powder and salt were added to water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, the water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly cooled and kneaded with a combinator, and molded into a sheet of 25 cm × 21 cm × 1 cm. The margarine for layered food having a blending ratio of 5 was obtained as a plastic fat. The obtained margarine for layered food was stored at 5 ° C. In addition, the mixing | blending of the following margarine for layered foods is 100 mass parts in total.
<Composition of margarine for layered food>
Oil and fat composition 84 parts by mass Emulsifier Mass parts described in Tables 2 to 4 Hydroxypropylmethylcellulose Mass parts listed in Tables 3 and 4 Nonfat dry milk 1.5 parts by mass Salt 1 part by mass Butter flavor 0.1 parts by mass Water Remainder

The following emulsifier and hydroxypropylmethylcellulose were used.
(Glycerin fatty acid ester)
Monoglycerin fatty acid ester Emulgie MS Riken Vitamin Co., Ltd. (lecithin)
Lecithin M Showa Sangyo Co., Ltd. (Sorbitan fatty acid ester 1)
Sorbitan tristearate ester Poem S-65V Total content of palmitic acid and stearic acid manufactured by Riken Vitamin Co., Ltd. 98.0% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 3.0
(Sorbitan fatty acid ester 2)
Sorbitan monooleate POEM O-80V Total content of palmitic acid and stearic acid manufactured by Riken Vitamin Co., Ltd. 0% by mass
HLB 4.9
(Hydroxypropyl methylcellulose 1)
Methocel K4M Dow Chemical Co., Ltd. 2% aqueous solution (20 ° C.) Viscosity: 588 mPa · s
(Hydroxypropyl methylcellulose 2)
Methocel K100M manufactured by Dow Chemical Co., Ltd. 2% aqueous solution (20 ° C.) Viscosity: 754 mPa · s

<Production of Danish>
Using each of the layered food margarines made from the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 5, Danish was prepared under the following composition and preparation conditions. Specifically, materials other than layered food margarine and kneading shortening are put into a mixer, mixed at low speed for 3 minutes, medium low speed for 5 minutes, then mixed with kneading shortening, low speed for 2 minutes, medium low speed for 4 minutes. Mixing was performed to obtain a dough. After taking the floor time, the dough was retarded overnight at 0 ° C. Layered food margarine was folded into this dough, added twice in three folds, retarded at -10 ° C for 30 minutes, added once in three 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>
Powerful 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 Shortening for kneading 8 parts by weight (Miyoshi shortening Z: Miyoshi Oil & Fat Co., Ltd.)
Yeast 5 parts by weight East food 0.1 parts by weight Water 53 parts by weight Margarine for layered food 21 parts by weight with respect to 100 parts by weight

<Conditions for Danish>
Mixing: 3 minutes for low speed, 5 minutes for medium and low speed (introducing shortening for kneading),
Low speed 2 minutes, medium low speed 4 minutes 低速 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

(3) Evaluation The following evaluation was performed in Table 2 for margarine for layered foods of Examples and Comparative Examples and Danish, which is a baked product thereof.
[Workability (extensibility)]
In the Danish production process, the layered food margarine was folded into the dough, and the state of the layered food margarine when the dough was extended was evaluated according to the following criteria.
Evaluation standard ( double-circle): It stretches very well with the cloth, has no cracks, and exhibits good extensibility.
○: It stretches with the fabric without cracking and has extensibility.
(Triangle | delta): Elongation is somewhat bad, a crack is seen slightly and extensibility is inferior.
X: Elongation is poor and there are cracks.

  The Danish baked in the above was tasted with a panel, and sensory evaluation was performed according to the following criteria. For the panels that were evaluated, a distinction test of five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard odor test were conducted. Eight males and twelve females in their 20s to 40s who were judged to be fit were selected as panels.

[Softness of Danish]
The above-mentioned Danish, which was made by folding margarine for layered food into dough and allowed to cool, was allowed to cool for 2 hours at room temperature and then stored at 20 ° C. for 1 day with 20 panelists. It was evaluated with.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

[Danish juicy]
In the above, Danish, which is made by folding margarine for layered food into dough and baked, is allowed to cool at room temperature for 2 hours and then stored at 20 ° C for 1 day. Was evaluated as good, and evaluated according to the following criteria.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

[The difficulty of peeling off the Danish layer]
The above-mentioned Danish, which was made by folding margarine for layered food into a dough and allowed to cool, was allowed to cool at room temperature for 2 hours, and was stored at 20 ° C. for 1 day, and was tasted by 20 panelists. The case where it did not stick to and was not accompanied by difficulty in eating was evaluated as good and evaluated according to the following criteria.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

[Flavor release from the top of Danish to the middle]
The above-mentioned Danish, made by folding layered food margarine into dough, allowed to cool for 2 hours at room temperature, and then stored at 20 ° C for 1 day, was tasted by 20 panelists, and the flavor was released from the top to the middle. Evaluation was made according to the following criteria.

Here, the flavor release was evaluated as the flavor release from the top to the middle immediately after putting it in the mouth and for about 3 seconds thereafter.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

  In Tables 3 and 4, for each of the oil and fat compositions of Example 1 and Example 4, workability (extensibility), Danish softness, juiciness, difficulty of peeling off the layer, from top to middle The above evaluation in flavor release is more favorable to the extent that it is distinguished from the case of Example 13 in Table 2 (Example 25 in Table 3) and Example 16 in Table 2 (Example 38 in Table 4). This case was evaluated as ◎ +.

  The above evaluation results are shown in Tables 2 to 4.

  From Table 2, Examples 13 to 24 using the oil / fat compositions of Examples 1 to 12 are easy to eat because the fired product is soft and juicy, and the layer is difficult to peel off, so it is difficult to stick to the upper jaw. It is excellent in flavor release from middle to middle and has good extensibility during fabric production, both of which solve the problems of the present invention. In Examples 13, 14, and 16 using the oil and fat compositions of Examples 1, 2, and 4, all evaluations are particularly good.

  Based on Examples 1, 2, and 4, Example 7 has a slightly lower content of linoleic acid bonded to the 2-position of triglyceride, a slightly lower content of OOO, and a little evaluation of extensibility during fabric preparation. Go down. In Example 9, the content of linoleic acid bonded to the 2-position of triglyceride is further reduced, the content of OOO is further reduced, the iodine value is also lowered, in addition to the juiciness of the baked product and the extensibility during fabric preparation, Flavor release from the top to the middle, the evaluation of softness is slightly lowered. In Example 3, Example 8, and Example 10, the content of linoleic acid bonded to the 2-position of triglyceride is slightly high, and the evaluation of juiciness of the baked product and extensibility when making the dough is slightly lowered. Of these, Example 3 has a slightly low total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride, making it difficult to peel off the layer and flavor from top to middle. Release rating is slightly lower. Examples 8 and 10 have slightly higher iodine values. And the total content of lauric acid bonded to the 2nd position of triglyceride and myristic acid bonded to the 2nd position of triglyceride is slightly low, and the evaluation of flavor release from the top to the middle is slightly reduced due to the difficulty of peeling off the layer. At the same time, the total content of POP and PLiP and the content of PLiP are slightly low, and the evaluation of softness is slightly lowered.

  In Example 5, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is slightly low, and slightly higher in Example 12, which is difficult to peel off. Flavor release rating from top to middle is slightly lower.

  In Examples 6 and 11, the total content of POP and PLiP is larger, and the evaluation of the softness of the fired product is slightly lowered.

  In Comparative Example 1, the content of linoleic acid bonded to the 2-position of triglyceride is small, and the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is large. The iodine value is also quite low, and neither evaluation can solve the problems of the present invention.

  Comparative Example 2 has a high content of linoleic acid bonded to the 2-position of triglyceride and a low total content of POP and PLiP. Therefore, the margarine for layered food becomes soft and margarine is kneaded into the dough when the dough is produced. As a result, the layer of the fired product is poorly formed, the softness is lost, the juiciness and the flavor release are also deteriorated, and any evaluation other than the difficulty of peeling off the layer cannot solve the problems of the present invention.

  Comparative Example 3 has a small total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride. Neither peeling of the layer nor evaluation of the flavor release can solve the problems of the present invention.

  In Comparative Example 4, the total content of POP and PLiP is small, and the evaluation of softness cannot solve the problems of the present invention, and the juiciness of the fired product tends to be lost. In Comparative Example 5, the total content of POP and PLiP is large, and the extensibility becomes poor. As a result, the softness of the fired product is lost, and the evaluation of the difficulty of peeling of the layer and the flavor release are the subject of the present invention. It cannot be solved.

  In Tables 3 and 4, sorbitan tristearate, sorbitan monooleate (Examples 26 to 31, 34 to 37, 39 to 44, 47 to 49), hydroxypropyl methylcellulose (Examples 28 to 37, as emulsifiers) Examples 41-49) were formulated. The content of linoleic acid bonded to the 2-position of triglyceride in the oil and fat composition, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride, of POP and PLiP Although the relative tendency of each evaluation due to the total content and the like is generally common even when other components such as an emulsifier are changed, Examples 25, 38, and 38 using only a monoglycerin fatty acid ester as an emulsifier are used. Compared with 26, 27 and Examples 39 and 40, the use of sorbitan tristearate and sorbitan monooleate tends to improve the softness of the fired product and the flavor release from top to middle. Hydroxypropyl methylcellulose, which is a cellulose ether, tends to improve the juiciness of the baked product and the extensibility during fabric preparation.

  From the above, the content of linoleic acid in which the oil and fat composition is bonded to the 2-position of (a) triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position fatty acid of triglyceride, and (b) the 2-position of triglyceride The total content of lauric acid bonded to the triglyceride and myristic acid bonded to the 2-position of triglyceride is 1 to 18% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride, (c) of POP and PLiP When the total content is 8 to 25% by mass with respect to the total mass of the triglyceride, the calcined product is soft and juicy due to the overall balance, and the layer is difficult to peel off, making it difficult to stick to the upper jaw and easy to eat And it has excellent flavor release from the top to the middle and has good extensibility during fabric production. When the content of PLiP is 1.7 to 3.2% by mass with respect to the mass of the entire triglyceride, the softness becomes better. When the content of OOO is 3.7 to 13% by mass with respect to the total mass of the triglyceride, the juicy feeling of the baked product and the extensibility of the plastic oil and fat at the time of fabric preparation become better. When the iodine value is 40 to 75, the softness and juiciness of the baked product, the layer is difficult to peel off, the flavor release from the top to the middle, and the extensibility at the time of fabric preparation are improved overall.

Claims (6)

Layered food fat composition satisfying the following (a) to (c):
(A) The content of linoleic acid bonded to the 2-position of the triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride.
(B) The total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 1 to 18% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride
(C) The total content of POP and PLiP is 8 to 25% by mass based on the total mass of triglyceride (POP is triglyceride with palmitic acid at positions 1 and 3 and oleic acid at position 2, and PLiP is A triglyceride in which palmitic acid is bonded to positions 1 and 3, and linoleic acid is bonded to position 2, P is palmitic acid, O is oleic acid, and Li is linoleic acid.   2. The fat-and-oil composition for layered food according to claim 1, wherein the content of PLiP is 1.7 to 3.2 mass% with respect to the mass of the whole triglyceride.   Content of OOO is 3.7-13 mass% with respect to the mass of the whole triglyceride, The oil-fat composition for layered foods of Claim 1 or 2 (OOO has oleic acid in the 1st, 2nd and 3rd positions. Conjugated triglycerides).   The oil and fat composition for layered food according to any one of claims 1 to 3, wherein the iodine value is 40 to 75.   Plastic oil containing the layered food-use oil-fat composition as described in any one of Claims 1-4.   The manufacturing method of the layered food which folds the plastic fats and oils of Claim 5 in dough, and bakes this dough.