JP2019076072A - Fat composition for pastry milling, pastry product using the same, and improvement method of pastry product - Google Patents

Abstract

To provide a fat composition for pastry milling having excellent workability in pastry production, capable of obtaining a soft and crisp pastry product having moist feeling.SOLUTION: A fat composition for pastry milling contains an oil phase in which SFC (solid fat content) after being held for 100 minutes at 25°C, after being melted at 60°C, is 80% or less of reference SFC at 25°C. A pastry product using the same, and an improvement method of the pastry product are also provided.SELECTED DRAWING: None

Description

  The present invention is a pastry product which has good workability such as extensibility when rolling pastry dough, such as pie dough, danish dough, cinnamon roll dough, etc., and a soft, crisp, picky pastry product The present invention relates to a method of improving a fat composition for incorporation, a pastry product and a pastry product.

  In the production of pastry dough such as pie dough, danish dough, croissant dough, cinnamon roll dough, etc., there is an operation of once making the dough and rolling it. After that, a folding operation is applied to pies, danishes, croissants, etc. to make a multi-layered fabric. During these rolling and folding operations, the dough undergoes work hardening. This is due to the nature of the gluten contained in the flour. Therefore, in particular, in the case of multi-layered fabric preparation in which a plurality of folding operations are added, a certain amount or more of fat and oil is kneaded into the fabric to prevent work hardening, and further, the fabric whose extensibility is reduced by work hardening is a refrigerator etc. It is necessary to cool down and to relax the dough. However, even if the dough is loosened by this cooling, the kneading fats and oils are softened, even if the dough is loosened if it is a fat and oil having a low degree of processing and softening, which is low in crystallinity. Although the extensibility is good, it becomes a dough without stiffness, the shrinkage of the dough is large at the time of folding operation, and the weight of the dough varies even at the time of the subsequent shaping operation, resulting in a pastry product in which the formability is impaired. I will. In addition, such pastry products have poor float and also have poor texture.

  For example, there is a method to increase the moisture to improve the extensibility of the dough, but with this method, the dough is too soft and sticky, difficult to handle and spread poorly, and rolls such as pie dough, danish dough, croissant dough, etc. In the case of a multilayer dough using in fat and oil, when the roll in fat is rolled in, the dough is too soft, the extensibility with the roll in fat is not matched, and it is impossible to obtain a layered food of a beautiful internal phase . Therefore, gluten, stearoyl lactate, protease and an oxidizing agent are added to glucose oxidase in order to improve the extensibility of the dough by using an emulsifying agent and a protease, and further to improve the workability of the dough and to suppress changes in physical properties. A combined dough improver is also disclosed. (For example, refer to patent document 1)

However, the dough improving agent described in this publication suppresses the dough softening property of the enzyme with an oxidizing agent and an emulsifying agent to achieve balance, and it is required to determine the blending ratio to be set to the optimum dough physical properties different for each pastry product. It was difficult and difficult to apply to a wide variety of pastry products.
In addition, as an improvement from the aspect of blending the blended fats and oils, the content of the fat and oil composition for pastry blending (see, for example, Patent Document 2) containing compound crystals and the content of trisaturated triglyceride is 15% by mass or more and disaturated mono A method (see, for example, Patent Document 3) using a fat and oil composition having a content of unsaturated triglyceride of 25% by mass or more has been proposed.

  However, since the oil and fat composition described in Patent Document 2 contains a large amount of liquid oil, there is a problem that the degree of processing and softening is high and the stiffness of the dough is easily deteriorated. Therefore, there is a problem that the extensibility may be slightly deteriorated depending on the kind of the dough and the addition amount.

Unexamined-Japanese-Patent No. 2000-270757 JP 2004-305048 A JP, 2014-161247, A

  Therefore, an object of the present invention is to provide a fat and oil composition for kneading a pastry product which is excellent in workability such as extensibility at the time of dough rolling, and which is soft, crisp and has a crisp feeling and a feeling of picking. is there.

As a result of various studies to solve the above problems, the present inventor has found that the above problems can be solved by setting the SFC characteristics of the oil phase of the oil and fat composition to be used to a specific range.
The present invention has been made based on the above findings, and an oil phase wherein the SFC (solid fat content) after holding at 25 ° C. for 100 minutes after melting at 60 ° C. is 80% or less of the reference SFC at 25 ° C. The present invention provides a fat and oil composition for pasting and kneading, and a pasty product using the fat and oil composition for kneading and pasting.

  The present invention also shows that the SFC (solid fat content) when held at 25 ° C. for 100 minutes after melting at 60 ° C. does not exceed 80% of the reference SFC at 25 ° C. after melting the oil phase at 60 ° C. It is an object of the present invention to provide a method of improving a pastry product characterized by using a fat and oil composition containing a certain oil phase as a kneaded fat and oil.

  According to the present invention, it is possible to obtain a soft, crispy and crispy pasty product without deteriorating workability such as extensibility at the time of dough rolling.

Hereinafter, the present invention will be described in detail based on preferred embodiments.
First, the fat and oil composition for pastry kneading of the present invention will be described. In the present invention, the reference SFC at 25 ° C. refers to SFC (solid fat content) after holding the oil phase at 60 ° C. for 30 minutes at 0 ° C. and 30 minutes at 25 ° C.

The fat and oil composition for kneading a pastry according to the present invention has an SFC (solid fat content) of 80% or less, preferably 75%, of the standard SFC at 25 ° C. when melted at 60 ° C. and maintained at 25 ° C. for 100 minutes. It contains an oil phase which is After melting at 60 ° C., if the SFC at 100 ° C. for 100 minutes is greater than 80% of the reference SFC at 25 ° C., the effects of the present invention can not be obtained. The lower limit is generally 10%.
In addition, reference | standard SFC in 25 degreeC of the oil-fat composition for pastry kneading of this invention becomes like this. Preferably it is 7%-40%, More preferably, it is 8%-30%.

Moreover, reference | standard SFC in 10 degreeC of the fats-and-oils composition for pastry kneading of this invention becomes like this. Preferably 20%-60%, More preferably, it is 20%-50%.
The oil phase as described above can be obtained by mixing and dissolving the edible fat and / or the oil-soluble raw material so as to satisfy the above conditions.
Specifically, it can be obtained by a method of adding a crystallization regulator to an edible oil or fat, and / or a method of combining and blending an edible oil or fat having low compatibility.

First, a method (hereinafter referred to as a first method) of adding a crystallization regulator to edible fats and oils is described.
Examples of the edible oil and fat include, but are not limited to, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, Various vegetable fats and oils such as cocoa butter, fish oil, soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification thereof are mentioned. In the present invention, these fats and oils may be used alone or in combination of two or more.

Here, the above-mentioned crystallization modifier is an additive having an effect of delaying the crystallinity of the edible fat and oil by adding a small amount to the edible fat and oil, and as an example thereof, the HLB is 7 or more, preferably 10 Sugar ester and / or polyglycerin fatty acid ester, ethanol, glycerin, diglyceride, plant sterol fatty acid ester etc. which are the above are mentioned.
The addition amount of the crystallization modifier to the edible fat and oil is preferably 0.01 to 10 parts by mass, more preferably 1 to 8 parts by mass, still more preferably 2 to 5% by mass with respect to 100 parts by mass of the edible fat and oil is there.

Next, a method (hereinafter, referred to as a second method) of combining and blending low compatible food fats and oils is described.
Here, as a combination method of the food fat and oil with low compatibility, the combination of the following (1)-(3) is mentioned, for example.
(1) Palm oil and fat, laurin oil and fat (2) Palm oil and fat, pork fat and oil and / or beef tallow oil and fat (3) Palm oil and fat, random transesterified oil and fat

First, details of the combination of the palm based fat and oil of (1) and the lauric based fat and oil will be described.
As said palm fats and oils, palm oil and palm fractionated oil can be mentioned.
Examples of palm fractionated oil include palm olein and palm stearin which are one-stage fractionated oil; palm olein (palm super olein) and palm mid fraction which is two-stage fractionated oil of palm olein; and two-stage fractionated oil of palm stearin Certain palm oleins (soft palms) and palm stearins (hard stearins) can be used.

There is no restriction | limiting in particular in the method to fractionate palm oil, You may use any method of solvent fractionation, dry fractionation, and emulsification fractionation. In this invention, 1 type, or 2 or more types selected from said palm oil fat can be used.
Moreover, as said palm oil fat, from a viewpoint of the kneading | mixing ability to foodstuffs, that whose iodine number is 30-70 is preferable, that whose iodine number is 30-65 is still more preferable, and its iodine number is 30- Most preferably, it is 54.

On the other hand, examples of the above-mentioned lauric fats and oils include fats and oils containing a large amount of lauric acid such as coconut oil, palm kernel oil, babassu oil and the like, and fractionated oils obtained by fractionating these. One or two or more selected from the above can be used.
In the present invention, it is preferable to use coconut oil and / or palm kernel oil as laurin-based fats and oils.

In the combination of the above (1), the content of palm oil in the oil phase is preferably 40 to 85% by mass, more preferably 48 to 85% by mass, and most preferably 51 to 80% by mass.
The content of laurin-based fats and oils in the oil phase is preferably 4 to 30% by mass, more preferably 8 to 30% by mass, and most preferably 8 to 20% by mass.

  Moreover, the content of palm oil and fat and laurin oil and fat is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and second positions are S and the second position is M. However, S = saturated with 16 to 24 carbon atoms The content of fatty acid, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 25% by mass, more preferably 10 to 20% by mass, still more preferably 12 to 19% by mass on the basis of oil phase The amount of lauric acid is preferably 2 to 12% by mass, more preferably 4 to 12% by mass, and still more preferably 4 to 10% by mass.

  The mass ratio of the content of triglyceride represented by SMS in the oil phase to the content of lauric acid in the constituent fatty acid composition is defined as the lauric acid when the content of triglyceride represented by the SMS is 1. Is preferably 0.2 to 1.2, more preferably 0.3 to 1.0, and most preferably 0.3 to 0.5.

Next, details of the combination of the palm based fat and oil of (2) and the pork fat and fat and / or the tallow fat and fat are described.
As said palm oil fat, the palm oil fat demonstrated by the combination of said (1) can be used.
Specific examples of the above-mentioned pork fat-based fats and oils and / or tallow fat-based fats and oils include pork fat, beef fat and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. be able to.
In the present invention, one or more selected from these can be used. In the present invention, it is particularly preferable to use pork fat.

In the combination of the above (2), the content of palm fat in the oil phase is preferably 12 to 80% by mass, more preferably 15 to 50% by mass, and most preferably 15 to 30% by mass.
In addition, the content of pork fat-based fat and / or tallow fat-based fat and oil is preferably 20 to 85% by mass, more preferably 40 to 80% by mass, and most preferably 51 to 80% by mass.

  In addition, the content of palm oil and fat, and pork fat and oil and / or beef fat and oil is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and third positions are S and the second position is M. However, S = Content of saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, based on the oil phase It is preferably an amount of 10 to 20% by mass, and a triglyceride represented by MSM (a triglyceride in which the 1st and 3rd positions are M and the 2nd position is S, provided that S = saturated fatty acid having 16 to 24 carbon atoms, An amount such that the content of M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, still more preferably 10 to 20% by mass on the basis of oil phase It is.

Next, details of the combination of the palm based fat and oil of (3) and the random transesterified fat and oil will be described.
As said palm oil fat, the palm oil fat demonstrated by the combination of said (1) can be used.
As the above-mentioned random transesterified fats and oils, specifically, palm oil, palm kernel oil, coconut oil, habas oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sunflower oil, safflower oil, beef tallow Various animal and vegetable fats and oils such as milk fat, pork fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipepe oil, hyelcine rapeseed oil, fish oil, soy sauce, and various animal and vegetable fats and oils from these as required. The random transesterified fats and oils manufactured using 1 type, or 2 or more types selected from the processed fats and oils obtained after fractionating, a fatty acid, and a fatty acid lower alcohol ester can be used.

In the combination of the above (3), the content of palm oil in the oil phase is preferably 20 to 70% by mass, more preferably 30 to 60% by mass, and most preferably 40 to 60% by mass.
The content of random transesterified fats and oils in the oil phase is preferably 25 to 75% by mass, more preferably 40 to 70% by mass, still more preferably 40 to 60% by mass, and most preferably 40 to 50% by mass.

In the present invention, a random transesterified fat and oil obtained by randomly transesterifying a fat and oil composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70 as a part or all of the random transesterified fat as the random transesterified fat It is preferred to use
The content in the oil phase of a random transesterified fat and oil obtained by random transesterification of a fat and oil blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 is preferably 15 to 50% by mass, more preferably 20 It is -30 mass%.

As other random transesterified fats and oils added as needed to random transesterified fats and oils obtained by random transesterification of a fat and oil blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, the melting point is 36 ° C. or less Some random transesterified fats and oils are preferable, and more preferably, random transesterified fats and oils having a melting point of 33 ° C. or less are used.
As a preferable example of the said other random transesterified fats and oils, fats and oils whose saturated fatty acid content of carbon number 14 or less is 30-70 mass% and whose saturated fatty acid content of carbon number 16 or more is 20-60 mass% in constituent fatty acid composition A random transesterified fat and oil obtained by random transesterification of the composition may be mentioned.

  In the combination of the above (3), the blending amount of the palm oil and fat and the random transesterified oil is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and third positions are S and the second position is M. The content of S = saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 15 to 60% by mass, more preferably 20 to 34% by mass, further preferably, based on the oil phase. Is an amount of 20 to 30% by mass, and a triglyceride represented by MSM (M, 1, 3 position M, 2 position S triglyceride, provided that S = saturated fatty acid having 16 to 24 carbon atoms, M It is preferable that the content of the monounsaturated fatty acid having a carbon number of 16 to 24 is preferably 5% by mass or less, more preferably 3.5% by mass or less, based on the oil phase.

In the second method, the fat and oil composition of the present invention contains 0.3 to 9% by mass, preferably 0.3 to 7% by mass, and more preferably 0.3 to 5% by mass of extremely hardened fat and oil based on the oil phase. And most preferably 0.3 to 3% by mass.
Examples of the above-mentioned extremely hardened fats and oils include rapeseed extremely hardened oil, high erucic acid rapeseed extremely hardened oil, extremely hardened soybean oil, extremely hardened palm oil and the like, and one or more kinds selected from these can be mentioned. It can be used. In the present invention, it is preferable to use one or two or more kinds selected from rapeseed extremely hydrogenated oil, extremely hardened palm oil, and extremely hardened soybean oil.

In the second method, if necessary, the oil and fat composition of the present invention contains the oil and fat described in each of the above (1) to (3), and the above-mentioned extremely hardened oil and fat as long as the effects of the present invention are not impaired. Other "other fats and oils" can be contained.
The above-mentioned "other fats and oils" may be fats and oils suitable for food, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, vegetable oil, sunflower oil, high oleic Liquid fats and oils, milk fats, and the like at normal temperature such as vegetable oil, high oleic sunflower oil, fractionated soft part oil of various edible fats and oils, etc. may be mentioned without particular limitation.

  In the second method, the oil and fat composition of the present invention can preferably contain 30% by mass or less of "other oils and fats" based on the oil phase. In the case of the combination of the above (2) and (3), the content of "other fats and oils" is preferably 20% by mass or less, more preferably 10% by mass or less, and in particular, about liquid oil Since it is easy to deteriorate the stiffness of the dough, it is preferable not to use it.

  The fat and oil composition of the present invention is preferably an unstable fat and oil such that fat and oil crystals coarsen, and therefore it is preferable that the composition does not substantially contain trans acid. When the trans acid is contained, the fat and oil composition has hard physical properties even when the melting point is low, and the solidification speed is fast, and further, the fat and oil crystals are refined. The phrase "substantially free of trans acid" as used herein means that the trans acid content is preferably less than 10% by mass, more preferably 5%, based on the total constituent fatty acids of the oil and fat contained in the oil and fat composition of the present invention. It means less than wt%, most preferably less than 2 wt%.

In the oil and fat composition of the present invention, the content of the oil phase is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass. In the oil and fat composition of the present invention, when the content of the oil phase is less than 40% by mass, the effect of the present invention is hardly obtained.
In addition, the said oil phase is a part measured as an oil component of a fat-and-oil composition, and is a part extracted with diethyl ether.

Since the oil and fat composition of the present invention affects the crystallinity of the oil and fat and the effect of the present invention is reduced, it is preferable that the composition does not contain an emulsifier other than the above-mentioned crystallization regulator.
Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester with HLB 6 or less, polyglycerin fatty acid ester with HLB 6 or less, polyglycerin condensed ricinoleate ester, calcium stearoyl lactate, Examples include sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, saponins and the like.

  The oil-and-fat composition of the present invention can contain “other components” as needed, as long as the effects of the present invention are not impaired. As "other components", water, dairy products, saccharides, sweeteners, thickeners, enzymes, salt, potassium chloride, coloring agents, acidulants, seasonings, antioxidants, flavoring agents, alcohol, liquor, Various liqueurs, amino acids, pH adjusters, food preservatives, preservatives, fruits, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, black tea, green tea, cereals, beans, eggs, vegetables, meats, seafood Food ingredients such as food, food additives, etc. can be mentioned.

In the oil and fat composition of the present invention, the total content of the above-mentioned "other components" is preferably 60% by mass or less, more preferably 50% by mass or less, and most preferably 40% by mass or less.
The preferable water content of the oil and fat composition of the present invention is preferably 60% by mass or less, more preferably 40% by mass or less, and most preferably 20% by mass or less in the oil and fat composition of the present invention.
The fat and oil composition of the present invention may be, for example, a plastic fat and oil composition such as shortening, margarine and butter, a fluid fat and oil composition such as fluid shortening, or any form such as powder and fat. When the product is an emulsion, the form of the emulsion may be either water-in-oil, oil-in-water or double emulsion, but the dispersibility in the dough is good and stable production of pastry dough is possible. It is preferable that it is a plastic fat and oil composition from a point of view.

Next, the preferable manufacturing method of the oil-fat composition of this invention is described.
The oil and fat composition of the present invention can be obtained in the same manner as a general method for producing an oil and fat composition. That is, it can manufacture by melt | dissolving the said oil phase, cooling, and making it crystallize.
Specifically, the oil phase is first dissolved by heating to the melting point or higher, preferably 50 to 70 ° C. Next, the water phase is mixed and emulsified, if necessary, in the oil phase. Then, it is desirable to sterilize next. The sterilization method may be a batch method using a tank or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. Subsequently, it is cooled and crystallized. The cooling conditions are preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. Examples of equipment used for cooling include sealed continuous tube coolers, for example, fat and oil composition manufacturing machines such as a votator, combinator and perfector, plate type heat exchangers, etc. Also, open type diacoolers and comps A combination of reflectors may also be mentioned.
Further, nitrogen, air or the like may be or may not be aerated in any of the production steps in producing the oil and fat composition of the present invention.

  Such pastry paste fat and oil composition is a pastry pie dough, Chinese pie dough, tart dough, danish dough, yeast pie dough, croissant dough, danish dough, danish bread dough, fried pie dough, cinnamon roll It can be used for pastry dough such as dough, and the obtained pastry dough can, of course, be stored frozen, and exhibits good physical properties with little shrinkage of the dough even after thawing.

  Further, the fat and oil composition for pastry kneading according to the present invention is used in the same manner as a conventional fat and oil composition for pastry kneading, and the amount thereof used varies depending on the type of pastry. % By weight, preferably 4 to 20% by weight.

  When the pastry dough of the present invention is a multilayer dough using roll-in fat, conventional roll-in fat can be used without problems as the roll-in fat, and the shape of the roll-in fat is sheet-like, block-like, The shape may be cylindrical or spread-like. The preferred size for each shape is: sheet: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, circle Columnar: 1 to 25 mm in diameter and 5 to 100 mm in length. In the case of a spread, if it is hard or soft at room temperature and if it can not be spread, it can be used by adjusting the temperature to a temperature at which it can spread.

  In the case where the pastry dough is a multi-layered dough using roll-in fat, after melting at 60 ° C. to the dough into which the fat composition for pasting of the present invention has been kneaded, it is kept at 25 ° C. for 100 minutes. By rolling in a roll-in fat containing an oil phase having an SFC (solid fat content) of 80% or less of that of the standard SFC at 25 ° C., and further, dough such as dough extensibility, dough stability at retard, etc. Workability is good, and even better results are obtained with respect to floating and texture.

When the pastry dough is a multilayer dough using roll-in fat, the blending amount of the roll-in fat with respect to 100 parts by weight of the dough into which the fat and fat composition for pastry kneading of the present invention is kneaded depends on the type of multilayer dough. Although different, it is preferably 5 parts by weight to 150 parts by weight, more preferably 10 parts by weight to 100 parts by weight, and most preferably 10 parts by weight to 80 parts by weight. If it is less than 5 parts by weight, a layered pastry product having a layer can not be obtained, and if it exceeds 150 parts by weight, fats and oils may protrude from the dough during roll-in, or a good oily feeling can not be obtained There is sex.
When the pastry dough is a multilayer dough using roll-in fat and oil, the number of layers varies depending on the desired product, and is not particularly limited, but is preferably 3 to 512, more preferably 16 It is ~ 256 layers.

Finally, the pastry product of the present invention will be described.
The pastry product of the present invention is obtained by using the above-mentioned bakery dough, specifically, by appropriately shaping the above-mentioned bakery dough, taking as required, taking it up after being grilled, retarded and rested, and then heating it. .
In the above-mentioned molding, any shape may be used, and molding may be performed. These moldings may be performed manually or automatically using a continuous line.
Examples of the heating include baking, frying, steaming and steaming, and one or more kinds of treatments selected from these can be performed.

Finally, a method of improving the pastry product of the present invention is described.
The method for improving the pastry product of the present invention is to manufacture the pastry product, after melting at 60 ° C., after holding for 100 minutes at 25 ° C., the SFC is 80% or less of the standard SFC at 25 ° C. By using the fat composition to be contained, that is, the fat composition for kneading a pastry according to the present invention, the workability such as extensibility at the time of dough rolling is improved, and a pasty product which is soft and crispy and has a sense of picking It is
About the usage-amount and usage method of the said fat-and-oil composition in that case, it is as above-mentioned.

The contents of the present invention will be specifically described using the following production examples, examples and comparative examples, but the present invention is not limited to these production examples, examples and comparative examples. Note that "%" and "parts" are based on mass unless otherwise described.
Production Examples 1 and 2 are production examples of transesterified fats and oils used as a raw material of the fat and oil composition of the present invention, and Examples 1 to 3 and Comparative Examples 1 and 2 are for pastry kneading for the present invention and comparison. They are an oil-and-fat composition, an example of manufacture of pastry products using the oil-and-fat composition, and an example of evaluation. In addition, the fats-and-oils composition for pastry products kneading of Examples 1-3 employ | adopts the combination of the fats and oils of said (1), (2), and (3) in the said 2nd method, respectively.

<Production of transesterified fats and oils>
Production Example 1
Palm kernel oil containing 75% of saturated fatty acid having a carbon number of 14 (hereinafter referred to as "C14") or less and saturated fatty acid content of 16 or more carbon atoms (hereinafter referred to as "C16") of 11% Containing 25% palm hardened oil with 0% C14 or less saturated fatty acid content and 99% saturated C16 or more saturated fatty acid content, 51% saturated C14 or less saturated fatty acid content, 33% saturated C16 or more saturated fatty acid content A fat and oil blend, which is 0.1 parts of sodium methylate as a catalyst is added to 100 parts of the oil and fat mixture, random transesterification is performed at 80 ° C. for 30 minutes, and it is purified by a conventional method and has a melting point of 32 ° C. Fat A was obtained.

Production Example 2
0.1 part of sodium methylate as a catalyst is added to 100 parts of fat and oil composition consisting of 100% palm soft oil having an iodine value of 60, and random transesterification is carried out at 80 ° C. for 30 minutes, and purification is carried out by a conventional method Thus, a transesterified fat and oil B having a melting point of 34 ° C. was obtained.

<Production of oil composition>
Example 1
An oil phase consisting of 60% palm oil with an iodine value of 51, 10.3% coconut oil, 29% rapeseed liquid oil, and 0.7% hyelcine rapeseed oil with extreme curing is dissolved, mixed and rapidly plasticized to obtain a transacid Content of less than 2%, and obtained an oil and fat composition 1 for pasting kneading of the present invention not containing an emulsifier.
In the obtained oil-and-fat composition 1 for pasting, the triglyceride represented by SMS in the oil phase (a triglyceride in which the 1st and 3rd positions are S and the 2nd position is M, provided that S = saturated with 16 to 24 carbon atoms The content of fatty acid, M = monounsaturated fatty acid with 16 to 24 carbon atoms (hereinafter referred to as SMS) (based on oil phase) is 15.0%, the content of lauric acid in the constituent fatty acid composition is 5.3%, trans The content of the acid was 1.2%, and when the content of the SMS was 1, the content of the lauric acid (based on oil phase) was 0.35.
After melting the oil phase of the obtained fat and oil composition 1 for pastry kneading at 60 ° C., the SFC (reference SFC at 25 ° C.) after holding for 30 minutes at 0 ° C. and 30 minutes at 25 ° C. is 10% The SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 7.4% and 74% of the reference SFC at 25 ° C.

Example 2
An oil phase consisting of 43% of palm oil with an iodine value of 51, 55% of pork fat and 2% of a super-high hydrogenated oil is dissolved, mixed and rapidly plasticized to have a trans acid content of less than 1%, The fats-and-oils composition 2 for pastry kneading of this invention which does not contain an emulsifier was obtained.
In the obtained fat and oil composition 2 for paste kneading, the content (based on oil phase) of SMS is 13%, triglyceride represented by MSM (triglycerides in which the 1 and 3 positions are M and the 2 position is S. However, The content of S = saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms (hereinafter referred to as MSM) is 13%, and the content of trans acid in the constituent fatty acid composition is 1. It was 5%.
After melting the oil phase of the obtained fat and oil composition 2 for pastry kneading at 60 ° C., SFC after 30 minutes at 0 ° C. and 30 minutes at 25 ° C. (standard SFC at 25 ° C.) is 14.5% Whereas after melting at 60 ° C., the SFC after 100 minutes at 25 ° C. was 9.5% and 66% of the reference SFC at 25 ° C.

[Example 3]
Dissolve, mix, and quench the oil phase consisting of 35% palm oil with an iodine value of 51, 20% of the medium-melting point palm with an iodine value of 35, 18% transesterified fat A 18%, 25% transesterified fat B, and 2% super hardened oil. Plasticization was carried out to obtain a fat / oil composition 3 for pastry kneading of the present invention containing no emulsifier and having a trans fatty acid content of less than 1%.
In the obtained fat and oil composition 3 for paste kneading, the content (based on oil phase) of SMS is 24%, the content of triglyceride represented by MSM is 2.9%, and trans acid in constituent fatty acid composition The content was 0.8%.
After melting the oil phase of the obtained fat and oil composition 3 for pastry kneading at 60 ° C., the SFC (base SFC at 25 ° C.) is 27.8% after 30 minutes at 0 ° C. and 30 minutes at 25 ° C. In contrast, the SFC after melting at 60 ° C. and after 100 minutes at 25 ° C. was 19.5%, 70% of the reference SFC at 25 ° C.

Comparative Example 1
An oil phase consisting of 15% by mass of palm stearin and 85% by mass of transesterified oil / fat A is dissolved, mixed, quenched and plasticized, and the trans fatty acid content is less than 1%. Composition 4 was obtained.
SFC after melting at 60 ° C for 30 minutes at 0 ° C and 30 minutes at 25 ° C (standard SFC at 25 ° C) is 41.5% In contrast to this, the SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 35.7%, which was 86% of the reference SFC at 25 ° C.

Comparative Example 2
An oil phase consisting of 15% by mass of palm stearin and 85% by mass of transesterified oil / fat B is dissolved, mixed, quenched and plasticized, and the trans fatty acid content is less than 1%. Composition 5 was obtained.
After melting the oil phase of the obtained fat and oil composition 5 for pastry kneading at 60 ° C., the SFC (base SFC at 25 ° C.) after holding for 30 minutes at 0 ° C. and 30 minutes at 25 ° C. is 17.4% In contrast to this, after melting at 60 ° C., the SFC after holding for 100 minutes at 25 ° C. was 14.8%, which was 85% of the reference SFC at 25 ° C.
Subsequently, using the oil composition for pastry kneading according to the present invention or the oil composition for pastry kneading according to the comparative example and the following roll-in oils and fats A to C, a danish, a pie, a kneaded pie and a cinnamon roll are manufactured respectively The comparison of the workability and the comparison of the obtained pastry products were carried out.

(Oil composition for roll-in A)
80.4 parts by weight of an oil phase consisting of 43% of palm oil with an iodine value of 51, 55% of pork fat and 2% of a hydrogenated tere oil extremely hardened oil is dissolved, and 0.5 parts by weight of stearic acid monoglyceride and lecithin 0. A water-in-oil emulsion is prepared by the conventional method of 81 weight% of an oil phase mixed and dissolved with 1 weight part, 16 weight parts of water, 1 weight part of common salt, and 2 weight parts of skimmed milk powder. The composition was subjected to −20 ° C./minute or more to obtain a margarine-type oil and fat composition A for roll-in having a trans acid content of less than 1% and containing no emulsifier.
Moreover, after melting the oil phase of the obtained oil-and-fat composition A for roll-in at 60 ° C., SFC after 30 minutes at 0 ° C. and 30 minutes at 25 ° C. (reference SFC at 25 ° C.) is 14.5% The SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 9.5%, compared to 66% of the reference SFC at 25 ° C.

(Oil composition B for roll-in)
0.5 parts by weight of stearic acid monoglyceride and 0.1 parts by weight of lecithin as an emulsifier were added to 80.4 parts by weight of a mixed fat consisting of 15% by weight of palm stearin and 85% by weight of transesterified fats and oils and dissolved and mixed at 70 ° C. 81 parts by weight of an oil phase, 16 parts by weight of water, 1 part by weight of common salt and 2 parts by weight of skimmed milk powder are treated as a water-in-oil emulsion and subjected to a quenching and plasticizing step (-20 ° C / min or more). The margarine-type fat and oil composition B for roll-in was obtained. The shape of the oil and fat composition B for roll-in was in the form of a sheet having a length of 210 mm, a width of 285 mm, and a thickness of 9 mm.
After melting the oil phase of the obtained oil-and-fat composition B for roll-in at 60 ° C., the SFC (reference SFC at 25 ° C.) after holding for 30 minutes at 0 ° C. and 30 minutes at 25 ° C. is 41.5% In contrast to this, the SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 35.7%, which was 86% of the reference SFC at 25 ° C.

Example 4
Using the fat and oil composition 1 for pastry kneading and the fat and oil composition A for roll-in obtained in Example 1, a danish was obtained by the following composition and process.
[Example 5]
Using the fat and oil composition 1 for pastry kneading and the fat and oil composition B for roll-in obtained in Example 1, a danish was obtained by the following composition and process.
[Example 6]
Using the fat and oil composition 2 for pastry kneading and the fat and oil composition A for roll-in obtained in Example 2, a danish was obtained by the following composition and process.
[Example 7]
Using the fat and oil composition 3 for pastry kneading and the fat and oil composition A for roll-in obtained in Example 3, a danish was obtained by the following composition and process.

Comparative Example 3
Using the fat and oil composition 4 for pasting and kneading and the fat and oil composition A for roll-in obtained in Comparative Example 1, a danish was obtained by the following composition and process.
Comparative Example 4
Using the fat and oil composition 4 for pasting and kneading and the fat and oil composition B for roll-in obtained in Comparative Example 1, a danish was obtained by the following composition and process.
Comparative Example 5
Using the fat and oil composition 5 for pasting and kneading and the fat and oil composition A for roll-in obtained in Comparative Example 2, a danish was obtained by the following composition and process.

<Composition and manufacturing method>
53 parts by weight of water, 5 parts by weight of whole eggs (net), 4 parts by weight of yeast, 15 parts by weight of white sugar, 1.2 parts by weight of sodium chloride, 2 parts by weight of skimmed milk powder, and 100 parts by weight of strong powder in a mixer bowl Set the mixer bowl in a vertical type mixer and mix 7 parts by weight of a fat and oil composition for pastry kneading after mixing at low speed 3 minutes and medium speed 4 minutes, and further mix low speed 2 minutes and medium speed 4 minutes ( After raising the temperature for kneading (23 ° C.) to a floor time of 30 minutes, it was retarded overnight in a 2 ° C. refrigerator. 40 parts by mass (21 parts by mass of the dough) of the oil composition for roll-in was placed on this dough, rolled in according to a conventional method, and folded into 36 layers (4 × 3 × 3) to obtain pastry dough of 30 mm in thickness . This dough is rested for 30 minutes in a 2 ° C. refrigerator, rolled to a thickness of 5 mm, cut out the dough to 100 mm × 100 mm (dough weight about 70 g), placed on a cover plate, 34 ° C., 75% relative humidity, 60 After taking a minute, it was baked in a fixed oven at 190 ° C. for 14 minutes.
In addition, workability and food texture were evaluated by the following evaluation criteria, and the result was described in Table 1.

<Evaluation method and evaluation criteria>
Workability (stretchability and shrinkage of dough)
:: good extensibility, no shrinkage, very good ○: good extensibility, but slight shrinkage. Δ: extensibility slightly worse, x: poor extensibility, large shrinkage-texture (the next day): baked pastries softened by 10 panelists, sense of softness, sense of tear, good order respectively Five-step evaluation was performed in order of five points, four points, three points, two points, and one point, and the average value was taken as the food texture evaluation.
:: 4.0 points or more, :: 3.0 points to 3.9 points, Δ: 2.0 points to 2.9 points, ×: 1.0 points to 1.9 points

As evident from these results, after melting at 60 ° C., the SFC (solid fat content) after holding for 100 minutes at 25 ° C. contains an oil phase that exceeds 80% of the reference SFC at 25 ° C. Comparative Example When the pastry products of Comparative Examples 3 to 5 are produced using the oil composition for pastry kneading of 1 and 2, the workability at the time of producing the pastry dough, the softness of the obtained pastry product, crispness and tear are all good. Could not be made.
On the other hand, when the pastry products of Examples 4 to 7 are produced using the fat and oil composition for pasting and kneading of the present invention obtained in Examples 1 to 3, the workability at the time of producing the pastry dough is good and soft A pastry product with a crispy and crisp feel was obtained.

Claims (3)

  Fat composition for kneading pastries characterized in that SFC (solid fat content) after holding at 25 ° C. for 100 minutes after melting at 60 ° C. contains 80% or less of the standard SFC at 25 ° C. object.   A pastry product using the oil composition for kneading a pastry according to claim 1.   After melting at 60 ° C., using an oil and fat composition containing an oil phase whose solid fat content (solid fat content) after holding for 100 minutes at 25 ° C. is 80% or less of the reference SFC at 25 ° C. How to improve the pastry products featured.