JP2022019643A - Roll-in margarine - Google Patents

Abstract

To provide a cheap roll-in margarine that has excellent extensibility in a wide use temperature region, is excellent in sheet moldability during manufacture, and has soft texture when formed into a layer-like swollen food such as croissant.SOLUTION: To manufacture a layer-like swollen food by using a roll-in margarine characterized by that the roll-in margarine containing 1 to 30 wt.% of the water phase and 99 to 70 wt.% of oil in the whole of the roll-in margarine, in which in the whole of the fat in the oil phase, 35 to 70 wt.% of ester exchanged oil of perm oil, 12 to 35 wt.% of a liquid oil, and 1 to 5 wt.% of extremely hardened oil other than laurin system oil are contained.SELECTED DRAWING: None

Description

The present invention relates to roll-in margarine that can be suitably used for layered swelling foods and layered swelling foods using the same.

Roll-in margarine repeats the process of being stretched and folded together with the dough to create a layer peculiar to layered swelling foods such as croissants and Danish pastries. Therefore, the extensibility of roll-in margarine greatly affects the quality of layered swelling foods. Roll-in margarine is usually stored in a refrigerator, but if it is used at a low temperature, cracks will occur because the fat and oil are hard and not sufficiently extensable. Therefore, in order to improve the extensibility of roll-in margarine, the temperature is adjusted before use, but if the temperature is too high, the fats and oils become too soft and are kneaded into the dough, resulting in deterioration of bread quality. Connect. Therefore, it is necessary to adjust to a limited temperature range, and it takes time to control the temperature, which leads to a decrease in production efficiency.

In addition to the temperature adjustment, fractionated oil, transesterified oil, and the like are used as raw material fats and oils from the viewpoint of the crystalline state, but these fats and oils increase the manufacturing cost and the raw material cost. Palm oil is an inexpensive and useful raw material, but when used as it is as a raw material for plastic fats and oils, SUS contained in the triglyceride of palm oil in an amount of about 38% by weight (saturated fatty acids of _C16 or more at the 1st and 3rd positions). Triglyceride (triglyceride in which an unsaturated fatty acid of _C16 or higher is bound to the 2-position) has a slow crystallization, so that the amount of crystals at the time of production is small and the sheet formability may be poor, or the product may have very poor plasticity. In addition, the physical properties of the POP component (triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position) may change over time at around room temperature, which may change the physical properties of the dough. Palm oil is difficult to use as a raw material for roll-in margarine because it causes cracks when it is folded and stretched.

Comparative Example 5 of Patent Document 1 discloses roll-in margarine containing palm oil transesterified oil and liquid oil and having a low lauric acid content. However, in this formulation, the amount of crystals during production is small and the sheet formability is small. Is bad.

Japanese Unexamined Patent Publication No. 2012-55268

An object of the present invention is to provide an inexpensive roll-in margarine that has good extensibility in a wide operating temperature range, has good sheet formability at the time of manufacture, and has a soft mouthfeel when made into a layered swelling food such as croissant. To provide.

As a result of intensive studies to solve the above problems, the present inventors have found that the contents of the aqueous phase and the oil phase in the whole roll-in margarine are in a specific range, and further, in the whole oil and fat contained in the oil phase, Roll-in margarine has good extensibility in a wide operating temperature range by using a specific amount of extremely hydrogenated oil other than palm oil ester exchange oil, liquid oil, and laurin-based oil, and sheet molding during manufacturing. We have found that the properties are good and the palatability of layered swelling foods such as croissants prepared using the roll-in margarine is soft, and the present invention has been completed.

That is, the first aspect of the present invention is a roll-in margarine containing 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase in the whole roll-in margarine, and the oil and fat in the oil phase. The present invention relates to a roll-in margarine containing 35 to 70% by weight of an ester exchange oil of palm oil, 12 to 35% by weight of a liquid oil, and 1 to 5% by weight of an extremely hydrogenated oil other than a laurin-based oil. A preferred embodiment relates to the roll-in margarine described above, wherein the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the whole fat and oil in the oil phase is 4 to 90. More preferably, the roll-in margarine described above, wherein the constituent fatty acid lauric acid is derived from an ester exchange oil of a laurin-based oil and a palm-based oil and / or an extremely hardened oil of a laurin-based oil, more preferably. The above-mentioned description, wherein the extremely hardened oil other than the laurin-based fat and oil is at least one selected from the group consisting of the extremely hardened oil of high-elcin rapeseed, the extremely hardened oil of low-elcin rapeseed, the extremely hardened oil of soybean oil and the extremely hardened oil of corn oil. Regarding roll-in margarine. The second aspect of the present invention relates to a layered swelling food dough containing the roll-in margarine described above. The third aspect of the present invention relates to a layered swelling food obtained by baking the above-mentioned dough for a layered swelling food. The fourth aspect of the present invention is an oil / fat containing 35 to 70% by weight of an ester exchange oil for palm oil, 12 to 35% by weight of a liquid oil, and 1 to 5% by weight of an extremely hardened oil other than a laurin-based oil / fat in the whole oil / fat mixture. The mixture is melted at 65 to 80 ° C. and held at 65 to 70 ° C. to obtain an oil phase, and the aqueous phase held at 65 to 70 ° C. is added to the stirring of the oil phase to emulsify. , The present invention relates to a method for producing roll-in margarine, which is characterized by quenching and kneading. A preferred embodiment relates to the method for producing roll-in margarine according to the above description, wherein the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids in the oil / fat mixture is 4 to 90.

According to the present invention, an inexpensive roll-in margarine having good extensibility in a wide operating temperature range, good sheet formability at the time of manufacture, and soft mouthfeel when made into a layered swelling food such as croissant. Can be provided.

Hereinafter, the present invention will be described in more detail.
The roll-in margarine of the present invention is a type of margarine that is made into a sheet and folded into a dough. The contents of the aqueous phase and the oil phase are in a specific range, and the oil phase includes palm oil ester exchange oil and liquid oil. , And extremely hardened oils other than laurin-based oils and fats are contained in specific amounts. In the JAS standard (Japanese Agricultural Standard), a fat content of 80% or more is defined as "margarine" and less than 80% is defined as "fat spread", but in the present invention, both are referred to as "margarine".

The oil phase contains, if necessary, an oil-soluble raw material in addition to the oil and fat.
The content of the oil phase is preferably 70 to 99% by weight, more preferably 75 to 97% by weight, and even more preferably 80 to 95% by weight in the whole roll-in margarine. If the content of the oil phase is less than 70% by weight or more than 99% by weight, the operating temperature range showing good extensibility may be narrowed.
The content of fats and oils in the oil phase is preferably 95 to 100% by weight, more preferably 98 to 100% by weight in the entire oil phase.

The aqueous phase contains water and, if necessary, a water-soluble raw material.
The content of the aqueous phase is preferably 30 to 1% by weight, more preferably 25 to 3% by weight, still more preferably 20 to 5% by weight, based on the whole roll-in margarine. If the content of the aqueous phase is less than 1% by weight or more than 30% by weight, the operating temperature range showing good extensibility may be narrowed.
The content of water in the aqueous phase is preferably 30 to 100% by weight, more preferably 50 to 100% by weight in the entire aqueous phase.

The transesterified palm oil refers to oils and fats obtained by transesterifying unseparated palm oil, and equivalent products thereof. The unsorted palm oil has an advantage that the manufacturing cost is low. The transesterification may be carried out according to a conventional method. The catalyst that can be used for the transesterification can be any kind as long as it is a catalyst used for food applications, and examples thereof include sodium methylate and lipase.

The equivalent product of fats and oils obtained by transesterifying unsorted palm oil is a fatty acid composition equivalent to that of unsorted palm oil by appropriately mixing separated palm oil and other fats and oils (for example, lard). It refers to the fat and oil obtained by preparing the fat and oil having the above and transesterifying the fat and oil. Here, the fatty acid composition equivalent to that of the unsorted palm oil is generally 0.0 to 0.5% lauric acid, 0.9 to 1.5% myristic acid, and 39. palmitic acid in the total constituent fatty acids. 2-45.8%, palmitoleic acid 0.0-0.4%, stearic acid 3.7-5.1%, oleic acid 37.4-44.1%, linoleic acid 8.7-12.5% , Linolenic acid 0.0-0.6%, arachidic acid 0.0-0.5% (Source: Malaysian Standard MS814: 2007 (Table 2)).

The content of the transesterified oil in the palm oil is preferably 35 to 70% by weight, more preferably 37 to 68% by weight, still more preferably 40 to 67% by weight in the total oil and fat in the oil phase. If it is less than 35% by weight, the operating temperature range showing good extensibility may be narrowed or the plasticity may be deteriorated, and if it is more than 70% by weight, it may become brittle or the extensibility may be deteriorated.

The liquid oil is an oil or fat in a liquid state at 20 ° C., for example, vegetable oil such as rapeseed oil, soybean oil, palm oil, palm kernel oil, palm oil, coconut oil, safflower oil, cottonseed oil, or fish oil. Examples thereof include those obtained by appropriately treating these animal fats and oils using techniques such as hydrogenation, fractionation, and ester exchange, and at least one selected from these groups can be used. Among them, rapeseed oil, soybean oil, corn oil, safflower oil and cottonseed oil are preferable, and rapeseed oil, soybean oil and corn oil are more preferable.

The content of the liquid oil is preferably 12 to 35% by weight, more preferably 20 to 35% by weight, still more preferably 23 to 33% by weight, based on the total amount of fats and oils in the oil phase. If it is less than 12% by weight, plasticity and extensibility may deteriorate. If it exceeds 35% by weight, the sheet formability may deteriorate.

Extremely hydrogenated oils other than the above-mentioned lauric oils and fats are oils and fats obtained by hydrogenating raw material oils until the iodine value becomes 4 or less and contain almost no unsaturated fatty acids, and the lauric acid content in the total constituent fatty acids is 5 weight by weight. Less than%. Specifically, it is preferably at least one selected from the group consisting of extremely hydrogenated oils of high elsin rapeseed, extremely hydrogenated oils of low elsin rapeseed, extremely hydrogenated oils of soybean oil, and extremely hydrogenated oils of corn oil.

The content of the extremely hydrogenated oil other than the lauric oil is preferably 1 to 5% by weight, more preferably 2 to 5% by weight, still more preferably 2 to 4% by weight, based on the total amount of the oil or fat in the oil phase. If it is less than 1% by weight, it may become brittle and may have poor plasticity and extensibility. On the other hand, if it exceeds 5% by weight, the softness of the layered swelling food may deteriorate. The iodine value can be measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.4.1-1996 established by the Japan Oil Chemists' Society".

The palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the whole oil and fat contained in the oil phase is preferably 4 to 90, more preferably 5 to 60, and 7 to 40 from the viewpoint of obtaining better extensibility. More preferably, 16 to 30 is particularly preferable. If the weight ratio is less than 4 or more than 90, the resulting roll-in margarine may become brittle. The measurement of palmitic acid and lauric acid can be performed in accordance with the methyl esterification method and the gas chromatograph method described in "Provisional 11-2003 and Temporary 15-2003, Standard Oil and Fat Analysis Test Methods Established by the Japan Oil Chemists' Society". ..

Further, the constituent fatty acids of the fats and oils in the oil phase preferably contain lauric acid from the viewpoint of obtaining good plasticity, and the origin of the lauric acid includes ester-exchanged oils of lauric-based fats and oils and palm-based fats and oils. / Or an extremely hydrogenated oil of lauric acid is preferable.

The lauric oil / fat is an oil / fat containing a relatively abundant amount of fatty acid residue of C ₁₂ or less in the constituent fatty acid residues, and any fatty acid having a fatty acid content of C ₁₂ or less in the oil / fat mixture can be set to a predetermined value. It is not limited, and specific examples thereof include coconut oil, palm kernel oil, babas oil, and milk fat. Further, these fractionated oils, hydrogenated oils and transesterified oils and fats can be used alone or in combination. When they are extremely cured to have an iodine value of 4 or less, hydrogenation may be carried out according to a conventional method.

The palm-based oil and fat is not particularly limited as long as it is an oil or fat derived from palm oil, and specifically, palm oil, palm stearin, palm medium melting point, palm olein, palm double olein, palm super olein, palm top. Examples thereof include palm oils such as olefins and palm hard stearins. Further, these fractionated oils, hydrogenated oils and transesterified oils and fats can be used alone or in combination. Here, the transesterified oil of the lauric-based fat and the palm-based fat and oil may be transesterified by transesterifying the mixed fat and oil of the lauric-based fat and the palm-based fat and oil according to a conventional method.

The content of the transesterified oil and / or the extremely hydrogenated oil of the laurin-based oil and the palm-based oil is preferably 2 to 20% by weight, preferably 3 to 18% by weight, based on the total amount of the oil and fat in the oil phase. More preferably, 4 to 17% by weight is further preferable, and 4 to 16.5% by weight is particularly preferable. When the content is within the above range, palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the whole fat and oil in the oil phase can be easily controlled.

In addition to the raw materials described above, an oil-soluble raw material can be added to the oil phase of the roll-in margarine of the present invention, if necessary. Examples of the oil-soluble raw material include oil-soluble emulsifiers, fragrances, and antioxidants.

The oil-soluble emulsifier may be an emulsifier having an HLB of 0 to 8, for example, soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, condensed lysinorain fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like. Can be mentioned.

Examples of the oil-soluble fragrance include butter flavor and milk flavor.

Examples of the oil-soluble antioxidant include tocopherol, β-carotene, rutin and the like.

The aqueous phase of the roll-in margarine of the present invention contains, if necessary, a water-soluble raw material and the like in addition to the raw materials described above. Salting agents such as, acidulants such as acetic acid, lactic acid, gluconic acid, sweeteners such as sugar alcohols, stevia, aspartame, coloring agents such as water-soluble β-carotene, caramel, red koji pigment, tea extract (catechin) Etc.), antioxidants such as water-soluble rutin, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste , Spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats, seafood and other food materials and food additives can also be added.

Examples of the sugar include sugar, fructose, glucose, water candy, reduced water candy, honey, isomerized sugar, converted sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentithiooligosaccharide, nigerooligosaccharide). , Theande oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (martitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound water candy, etc., and may be powdered sugar or liquid sugar. Also, a sweetening component can be used instead of sugar. Specific examples thereof include sweet components such as aspartame, acesulfame potassium, sucralose, alitame, neotame, kanzo extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, and stevia powder, and at least one selected from these groups. Can be used.

The water-soluble emulsifier may be any emulsifier having an HLB of 7 to 20, such as synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, and polysorbate, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, and saponin. Examples thereof include emulsifiers that are not synthetic emulsifiers such as plant sterols and milk fat globules, and at least one selected from these groups can be used. The content of the water-soluble emulsifier is preferably as small as possible from the viewpoint of flavor, preferably 5% by weight or less, more preferably 2% by weight or less, still more preferably 1% by weight or less in the whole roll-in margarine. If the content of the emulsifier exceeds 5% by weight, the bitterness of the emulsifier may be felt.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Starch, chemical starch and the like, and at least one selected from these groups can be used.

The layered swelling food dough of the present invention refers to a dough in which kneaded flour dough (detramp) made of flour and the roll-in margarine are alternately laminated.

The flour is not particularly limited as long as it is edible, but is a flour made by grinding or crushing grains such as wheat, rice, corn, potato, tapioca, and sweet potato, and is selected from the group at least. One type can be used. The flour preferably contains 80% by weight or more of wheat flour. Examples of the wheat flour include strong flour, medium-strength flour, weak flour and the like, and at least one selected from the group thereof can be used, but strong flour having a high protein content is desirable. Further, the starch may contain starch derived from the grain and its modified starch as long as it is 80% by weight or less.

The content of the roll-in margarine in the layered swelling food dough varies depending on the type of the layered swelling food, but is generally 20 to 180 parts by weight with respect to 100 parts by weight of the flour in the layered swelling food dough. Is preferable, 30 to 150 parts by weight is more preferable, 40 to 130 parts by weight is further preferable, and 50 to 100 parts by weight is particularly preferable. If the content of the roll-in margarine is less than 20 parts by weight, the extensibility of the dough may decrease, and if it is more than 180 parts by weight, sagging may occur during the preparation of the dough, or oil stains from the layered swelling food after baking. It may be served or the texture may be inferior.

The layered swelling food dough is baked according to a conventional method to obtain a layered swelling food.

The method for producing the roll-in margarine of the present invention may follow a conventional method, and is exemplified below. First, the content of the raw materials in the whole oil / fat mixture is 35 to 70% by weight of the ester exchange oil of the palm oil, 12 to 35% by weight of the liquid oil, and 1 to 5% by weight of the extremely hydrogenated oil other than the laurin-based oil / fat. An oil-soluble raw material is mixed with the oil-and-fat mixture prepared so as to be heated and thawed at 65 to 80 ° C., if necessary, and kept at 65 to 70 ° C. to obtain an oil phase. On the other hand, a water-soluble raw material is stirred and dissolved in warm water at 50 to 70 ° C., if necessary, and held at 65 to 70 ° C. to obtain an aqueous phase. The aqueous phase can be added to the place where the oil phase is agitated, and the emulsified emulsion can be rapidly cooled and kneaded to produce the product.

The cooling rate condition in the quenching kneading is preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Examples of the cooling device include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like. Further, as the cooling device, a combination of an open type diacooler and a compactor can be mentioned. Further, it is desirable to sterilize after the oil phase is dissolved or after the mixed emulsification. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

The roll-in margarine of the present invention can have various shapes such as a sheet shape, a stick shape, a dice shape, and a strip shape. Among them, from the viewpoint of ease of processing, it is preferable to form a sheet. In the case of a sheet, the width is preferably 50 to 1000 mm, the length is preferably 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

The method for producing a layered swelling food dough using the roll-in margarine is illustrated below. First, after kneading the flour with water and, if necessary, raw materials such as fats and oils for kneading, eggs, sugars, yeast, etc., the obtained dough is thinly spread, and the roll-in margarine is placed on the dough and folded. A layered swelling food dough is obtained. The order of feeding the raw materials may be arbitrary, and the timing of feeding each raw material, the handling temperature, and the like may be in accordance with a known method.

Unlike roll-in margarine, the above-mentioned fats and oils for kneading do not directly contribute to the formation of layers of layered swelling foods, and they can expand the volume, improve sudachi, soften crumbs and crusts, improve mechanical resistance and age. Oils and fats that are mixed with flour for the purpose of delay. The content of the fats and oils for kneading is preferably 5 to 50 parts by weight, more preferably 5 to 20 parts by weight, based on 100 parts by weight of the flour in the layered swelling food dough.

By baking the dough for layered swelling food according to a usual method, a layered swelling food having a soft mouthfeel can be obtained. Examples of the layered swelling food obtained by baking the dough for the layered swelling food of the present invention include Danish pastry, croissants, and pies.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

The raw materials used in Examples and Comparative Examples are as follows.
1) "Canola oil" manufactured by Kaneka Corporation
2) Kaneka Corporation "Roel Shinn Rapeseed Extremely Hardened Oil"
3) Kaneka Corporation "High Elsin Rapeseed Extremely Hardened Oil"
4) "Palm Extremely Hardened Oil" manufactured by Kaneka Corporation
5) "Palm kernel oil extremely hydrogenated oil" manufactured by Kaneka Corporation
6) "Emarji MS" manufactured by Riken Vitamin Co., Ltd.
7) "Soy lecithin" manufactured by J-Oil Mills Co., Ltd.
8) "Butter flavor" manufactured by Takasago International Corporation
9) "Refined salt" manufactured by Salt Industry Center of Japan
10) "Million" manufactured by Nisshin Seifun Co., Ltd.
11) "Violet" manufactured by Nisshin Seifun Co., Ltd.
12) "Kaneka East GK" manufactured by Kaneka Corporation
13) "Johakuto P" manufactured by Nissin Sugar Co., Ltd.
14) "Eggs" made by Akagi Chicken Egg GP Center Co., Ltd.
15) "Everlight G" manufactured by Kaneka Corporation
16) "Skim milk powder" manufactured by Megmilk Snow Brand Co., Ltd.
17) "New Food C" manufactured by Kaneka Corporation

<Evaluation of sheet formability>
The state of the roll-in margarine produced in Examples and Comparative Examples at the outlet of the molding device was evaluated by the feeling of being directly touched by hand. The evaluation criteria at that time were as follows.
5 points: The feel of direct hand touch is better than that of Example 6, the plasticity and firm feel, and the sheet formability is extremely good. 4 points: The feel of direct hand touch is the same as that of Example 6. It has plasticity and a firm feel, and has good sheet formability. 3 points: The feel of direct hand touch is inferior to that of Example 6, and although it is plastic, it has a slightly soft feel, but the sheet formability 2 points: The feel of direct hand touch is worse than that of Example 6, the plasticity is soft or hard, and the sheet formability is poor. 1 point: The feel of direct hand touch is much worse than Example 6. Poor, very soft or hard tactile plasticity, very poor sheet formability

<Evaluation of extensibility of roll-in margarine at 10 ° C>
The roll-in margarine prepared in Examples and Comparative Examples was temperature-controlled at 10 ° C. for 3 hours, and then the extensibility when folded into a kneaded flour dough (detramp) was evaluated according to the following criteria.
5 points: Better than Example 5, roll-in margarine spreads very uniformly in the dough 4 points: Equivalent to Example 5, roll-in margarine spreads evenly in the dough, although there is a slight bias 3 points: Inferior to Example 5, although the roll-in margarine is biased in the dough, it grows almost uniformly. 2 points: Worse than Example 5, the roll-in margarine grows clearly and uniformly in the dough. One point where the unfinished part is seen: It is much worse than Example 5, and the roll-in margarine does not stretch and becomes a lump in the dough, or the roll-in margarine is cracked.

<Evaluation of extensibility of roll-in margarine at 20 ° C>
The roll-in margarine prepared in Examples and Comparative Examples was temperature-controlled at 20 ° C. for 3 hours, and then the extensibility when folded into a kneaded flour dough (detramp) was evaluated according to the following criteria.
5 points: Better than Example 5, roll-in margarine spreads very evenly in the dough, and the dough feels very stiff. 4 points: Same as Example 5, roll-in margarine is almost in the dough. 3 points that stretch evenly and the dough feels stiff: Slightly worse than Example 5, roll-in margarine stretches almost uniformly in the dough, but is slightly kneaded and the dough is slightly inferior in stiffness 2 points: Worse than Example 5, roll-in margarine is kneaded in the dough, and the dough is weak. 1 point: Very worse than Example 5, roll-in margarine is completely kneaded in the dough, I can't feel the stiffness of the dough

<Evaluation of Danish texture>
The layered swelling food (Danish pastry) obtained in Examples and Comparative Examples was eaten by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.
5 points: better than Example 6, softness is felt very strongly, and mouthfeel is also very good. 4 points: Same as Example 6, softness is strongly felt, and mouthfeel is good. There are 3 points: slightly inferior to Example 6, but softness is felt and the mouthfeel is good. 2 points: It is worse than Example 6 and the softness is not felt so much, or the mouthfeel is inferior. 1 point: Implementation Very worse than Example 6, does not feel soft, and is very inferior in mouthfeel

<Comprehensive evaluation>
A comprehensive evaluation of roll-in margarine was performed based on the evaluation results of sheet formability, extensibility at 10 ° C, extensibility at 20 ° C, and texture of Danish pastry. The evaluation criteria at that time are as follows.
A: Sheet formability, extensibility at 10 ° C, extensibility at 20 ° C, and evaluation of the texture of Denish all satisfy 4.0 points or more and 5.0 points or less B: Sheet formability, 10 The extensibility at ° C, the extensibility at 20 ° C, and the evaluation of the texture of Denish are all 3.5 points or more and less than 5.0 points, and at least one of 3.5 or more and less than 4.0 points. Something C: Sheet formability, extensibility at 10 ° C, extensibility at 20 ° C, and evaluation of the texture of Denish are all 3.0 points or more and less than 5.0 points, and 3.0. At least one of 5 or more and less than 3.5 D: Sheet formability, extensibility at 10 ° C, extensibility at 20 ° C, and evaluation of the texture of Denish are all 2.0 points or more and 5.0 points. Less than, and at least one of 2.0 or more and less than 3.0 E: In the evaluation of sheet moldability, extensibility at 10 ° C, extensibility at 20 ° C, and texture of Denish. Those with at least one less than 2.0

(Production Example 1) Preparation of transesterified oil 1 Unsorted palm oil (manufactured by Kaneka Corporation): 100 parts by weight is heated to 90 ° C. under a reduced pressure of 500 Pa, whereas sodium methylate (Nippon Soda Co., Ltd.) ): 0.2 parts by weight was added and stirred for 30 minutes to perform random transesterification. After washing with water, decolorize by adding 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals Co., Ltd.) at 90 ° C. under a reduced pressure of 500 Pa, and deodorize at 250 ° C. and 200 Pa for 1 hour to obtain transesterified oil 1. rice field.

(Production Example 2) Preparation of ester exchange oil 2 In Production Example 1, unsorted palm oil: 100 parts by weight, palm kernel oil separated soft part (manufactured by Kaneka Corporation): 30 parts by weight, palm stea (((Production Example 2)). Kaneka Corporation): 54 parts by weight, palm extremely hydrogenated oil (manufactured by Taiyo Yushi Co., Ltd.): 16 parts by weight of oil and fat mixture was changed, and ester exchange oil 2 was obtained in the same manner as in Production Example 1.

(Production Example 3) Preparation of ester exchange oil 3 In Production Example 1, unsorted palm oil: 100 parts by weight, unsorted palm oil (manufactured by Kaneka Co., Ltd.): 57 parts by weight, palm stea (((Production Example 3)). Kaneka Co., Ltd.): 2 parts by weight, palm oil separated soft part (palm olein, Kaneka Co., Ltd.): 18 parts by weight, palm kernel oil separated soft part (Kaneka Co., Ltd.): 23 parts by weight oil and fat mixture The ester exchange oil 3 was obtained in the same manner as in Production Example 1 except that the oil was changed to 1.

(Production Example 4) Preparation of transesterified oil 4 In Production Example 1, the transesterified oil 4 is obtained in the same manner as in Production Example 1 except that the unsorted palm oil is changed to palm stea (manufactured by Kaneka Co., Ltd.). rice field.

(Example 1) Preparation of roll-in margarine and denish According to the formulation shown in Table 1, transesterification oil 1 (Production Example 1): 45.9 parts by weight, rapeseed oil: 20.1 parts by weight, low ercin rapeseed extremely hardened oil: 2 .4 parts by weight and transesterified oil 2 (Production Example 2): 12.1 parts by weight were mixed to make an oil / fat mixture (palmitic acid / lauric acid (mass ratio) = 16.1): 80.5 parts by weight. Obtained. When this oil / fat mixture was melted at 75 ° C., 0.2 parts by weight of monoglyceride, 0.2 parts by weight of soybean lecithin, and 0.1 part by weight of butter flavor were added, and the mixture was kept at 65 to 70 ° C. to prepare an oil phase. On the other hand, water: 18.5 parts by weight and salt: 0.5 parts by weight were added and stirred, sterilized at 80 to 85 ° C. for 20 minutes, and then kept at 65 to 70 ° C. to prepare an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes, and then the mixture was rapidly cooled and kneaded using a quenching kneader and introduced into a molding apparatus to obtain roll-in margarine. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.

Next, a Danish pastry was prepared using the obtained roll-in margarine. That is, according to the formulation shown in Table 2, the raw materials excluding roll-in margarine and shortening were mixed with a mixer for 3 minutes at low speed and 3 minutes at medium and high speeds, then shortening was mixed, and then mixed for 3 minutes at low speed and 3 minutes at medium and high speeds. A dough having a kneading temperature of 25 ° C. was obtained. The obtained dough was fermented at room temperature for 30 minutes, cooled at 1 ° C. for 5 hours, divided and molded into 1916 g, and then 500 g of roll-in margarine temperature-controlled at 15 ° C. was placed and wrapped. Then, the wrapped dough is gradually stretched every 5 mm until it becomes 10 mm thick using a reverse sheeter, then gradually stretched every 2 mm, and finally using a reverse sheeter adjusted to a thickness of 4 mm. It was extended to a thickness of 4 mm. Subsequently, the 4 mm thick dough was folded in three and then stretched to a 3 mm thickness using a reverse sheeter adjusted to a 3 mm thickness. The obtained dough was cooled at 1 ° C. for 10 hours, further folded in three, and then stretched to a thickness of 2.5 mm using a reverse sheeter adjusted to a thickness of 2.5 mm. A 2.5 mm thick dough was formed into a Danish pastry, finally fermented in a proofer at 35 ° C. and 70% humidity for 1 hour, and then baked in an oven at 200 ° C. for 15 minutes to obtain a Danish pastry. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

(Example 2) Preparation of roll-in margarine and denish According to the formulation shown in Table 1, ester replacement oil 1 (Production Example 1), which is an ester replacement oil for palm oil, is blended into 32.2 parts by weight. Low Elsin rapeseed extremely hardened oil, which is the same amount and is an extremely hardened oil other than laurin-based fat and oil, is converted to Hyelsin rapeseed extremely hardened oil, and ester exchange oil 2 which is an ester exchange oil between laurin-based fat and oil and palm-based fat and oil 2 (Production Example 2). 12.1 Parts by weight was changed to 16.1 parts by weight, and ester exchange oil 4 (Production Example) which is an ester exchange oil other than the ester exchange oil of laurin oil and palm oil and the ester exchange oil of palm oil. 4): Roll-in margarine was obtained in the same manner as in Example 1 except that an oil / fat mixture was prepared by mixing 9.7 parts by weight. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

(Example 3) Preparation of roll-in margarine and denish According to the formulation shown in Table 1, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 54.0 parts by weight, rapeseed oil. : 20.1 parts by weight to 18.5 parts by weight, Lauresin rapeseed extremely hardened oil: 2.4 parts by weight to 1.6 parts by weight, ester replacement oil which is an ester replacement oil between laurin-based fat and palm-based fat. 2 (Production Example 2): 12.1 parts by weight of palm kernel oil, which is an extremely hardened oil of laurin-based fat and oil, was changed to 6.4 parts by weight to prepare an oil and fat mixture, as in Example 1. Roll-in margarine was obtained in the same manner. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

(Example 4) Preparation of roll-in margarine and denish According to the formulation shown in Table 1, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 50.7 parts by weight, rapeseed oil. : 20.1 parts by weight is changed to 19.3 parts by weight, and instead of the ester exchange oil 2 (Production Example 2): 12.1 parts by weight, which is an ester exchange oil between a laurin-based oil and a palm-based oil, laurin Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than the ester exchange oil of the oil and palm oil and the ester exchange oil of palm oil: 8.1 parts by weight were mixed to prepare an oil and fat mixture. Obtained roll-in margarine in the same manner as in Example 1. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 1) Preparation of Roll-in Margarine and Denish According to the formulation shown in Table 1, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 24.1 parts by weight, rapeseed oil. : 20.1 parts by weight is changed to 26.6 parts by weight, and Roercin rapeseed extremely hardened oil, which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight, instead of palm extremely hardened oil: 1.6 parts by weight. , Ester exchange oil 2 (Production Example 2): 12.1 parts by weight instead of ester exchange oil 3 (Production Example 3): 20.1 parts by weight, which is an ester exchange oil between laurin oil and palm oil. Is an ester exchange oil other than the ester exchange oil of laurin oil and palm oil and the ester exchange oil of palm oil. Esther exchange oil 4 (Production Example 4): 8.1 parts by weight are mixed to prepare an oil / fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 2) Preparation of Roll-in Margarine and Denish According to the formulation shown in Table 1, the ester of palm oil without adding the ester exchange oil 2 (Production Example 2), which is the ester exchange oil of laurin-based oil and palm-based oil. Replacement oil Esther replacement oil 1 (Production Example 1): 45.9 parts by weight was changed to 60.4 parts by weight, and rapeseed oil: 20.1 parts by weight was changed to 16.1 parts by weight. Roelcin rapeseed extremely hardened oil as a hardening oil: Instead of 2.4 parts by weight, palm extremely hardened oil: 1.6 parts by weight and palm kernel oil extremely hardened oil: 2.4 parts by weight were mixed to prepare an oil and fat mixture. A roll-in margarine was obtained in the same manner as in Example 1 except. Table 1 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the texture of the obtained Danish pastry.

As is clear from Table 1, the transesterified oil of palm oil 35 to 70% by weight, the liquid oil 12 to 35% by weight, and the extremely hydrogenated oil other than the laurin-based oil 1 in the whole oil phase of the roll-in margarine. All of the roll-in margarines of Examples 1 to 4 containing ~ 5% by weight have good sheet moldability and extensibility at 10 ° C. and 20 ° C., and the texture of the obtained denish is also good. The evaluation was also good. In particular, the roll-in margarines of Examples 1 to 3 containing the transesterified oil of the lauric-based fat and the palm-based fat and / or the extremely hydrogenated oil of the lauric-based fat and oil had an extremely good overall evaluation of A.

On the other hand, the roll-in margarine of Comparative Example 1 in which the transesterified oil of palm oil is as small as 30% by weight in the whole oil and fat in the oil phase has poor evaluation of sheet formability and extensibility at 10 ° C. The evaluation of extensibility was extremely poor, and the texture of the obtained Danish pastry was also insufficiently soft. Further, the roll-in margarine of Comparative Example 2 in which the transesterified oil of palm oil was 75% by weight in the whole fat and oil in the oil phase had poor evaluation of extensibility at 10 ° C. and 20 ° C., and the obtained Danish pastry was obtained. The texture was also inferior in softness.

(Example 5) Preparation of roll-in margarine and denish According to the formulation shown in Table 3, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 48.3 parts by weight, rapeseed oil. : 20.1 parts by weight to 12.1 parts by weight, low ersin rapeseed extremely hardened oil, which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight to 1.6 parts by weight, laurin-based fats and oils and palm-based fats and oils Esther exchange oil 2 (Production Example 2): 12.1 parts by weight is changed to 14.5 parts by weight, and further, ester exchange oil between laurin oil and palm oil and palm oil and ester of palm oil. Ester exchange oil 4 (Production Example 4) which is an ester exchange oil other than the exchange oil: Roll-in margarine was obtained in the same manner as in Example 1 except that 4.0 parts by weight were mixed to prepare an oil / fat mixture. Table 3 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 3 shows the evaluation results of the texture of the obtained Danish pastry.

(Example 6) Preparation of roll-in margarine and denish According to the formulation shown in Table 3, the ester of palm oil without adding the ester exchange oil 2 (Production Example 2), which is the ester exchange oil of the laurin oil and the palm oil. Replacement oil Esther replacement oil 1 (Production Example 1): 45.9 parts by weight was changed to 34.6 parts by weight, and rapeseed oil: 20.1 parts by weight was changed to 26.6 parts by weight. Palm kernel oil extremely hardened oil: 4.8 parts by weight, ester exchange oil 4 (production example) which is an ester exchange oil other than the ester exchange oil of laurin oil and palm oil and the ester exchange oil of palm oil. 4): Roll-in margarine was obtained in the same manner as in Example 1 except that 12.1 parts by weight were mixed to prepare an oil / fat mixture. Table 3 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 3 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 3) Preparation of roll-in margarine and denish According to the formulation shown in Table 3, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 52.3 parts by weight, rapeseed oil. : 20.1 parts by weight to 6.4 parts by weight, low ersin rapeseed extremely hardened oil which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight to 1.6 parts by weight, laurin-based fats and oils and palm-based fats and oils Esther exchange oil 2 (Production Example 2): 12.1 parts by weight is changed to 8.1 parts by weight, and palm kernel oil, which is an extremely hardened oil of laurin-based fat, is extremely hardened oil: 4. .0 parts by weight and ester exchange oil 4 (Production Example 4): 8.1 parts by weight, which is an ester exchange oil other than the ester exchange oil of laurin-based oil and palm oil and the ester exchange oil of palm oil, are mixed. Roll-in margarine was obtained in the same manner as in Example 1 except that the oil and fat mixture was prepared. Table 3 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 3 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 4) Preparation of roll-in margarine and denish According to the formulation shown in Table 3, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 40.3 parts by weight, rapeseed oil. : 20.1 parts by weight is changed to 32.2 parts by weight, and low ersin rapeseed extremely hardened oil, which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight is changed to 1.6 parts by weight, and laurin-based fats and oils and palm As the ester exchange oil with the system oil, the ester exchange oil 2 (Production Example 2): 12.1 parts by weight is replaced with the ester exchange oil 3 (Production Example 3): 6.4 parts by weight to form an oil / fat mixture. Roll-in margarine was obtained in the same manner as in Example 1 except that it was prepared. Table 3 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 3 shows the evaluation results of the texture of the obtained Danish pastry.

As is clear from Table 3, the transesterified oil of palm oil 35 to 70% by weight, the liquid oil 12 to 35% by weight, and the extremely hydrogenated oil other than the laurin-based oil 1 in the whole oil phase of the roll-in margarine. The roll-in margarines of Examples 1, 5 and 6 containing ~ 5% by weight have good sheet moldability and extensibility at 10 ° C. and 20 ° C., and the texture of the obtained denish is also good. The overall evaluation was also good.
On the other hand, the roll-in margarine of Comparative Example 3 in which the amount of liquid oil in the whole oil phase is as small as 8% by weight has a poor evaluation of extensibility at 10 ° C and an extremely poor evaluation of extensibility at 20 ° C. The texture of the obtained Danish pastry was also insufficiently soft. Further, the roll-in margarine of Comparative Example 4, in which liquid oil is 40% by weight in the whole oil and fat in the oil phase, has a poor evaluation of sheet formability and an extremely poor evaluation of extensibility at 20 ° C. The texture of Danish pastry was also inadequately soft.

(Comparative Example 5) Preparation of Roll-in Margarine and Denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 44.3 parts by weight, rapeseed oil. : 20.1 parts by weight was changed to 24.2 parts by weight, and 2.4 parts by weight of Roelsin rapeseed extremely hardened oil was changed to 0.4 parts by weight of palm extremely hardened oil as an extremely hardened oil other than laurin oil. As the ester exchange oil between the laurin-based oil and the palm-based oil, the ester exchange oil 2 (Production Example 2): 12.1 parts by weight was changed to the ester exchange oil 3 (Production Example 3): 8.0 parts by weight, and further, laurin. Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than the ester exchange oil of the oil and palm oil and the ester exchange oil of palm oil: 3.6 parts by weight was mixed to prepare an oil and fat mixture. Obtained roll-in margarine in the same manner as in Example 1. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 6) Preparation of Roll-in Margarine and Denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 38.6 parts by weight, rapeseed oil. : 20.1 parts by weight was changed to 24.2 parts by weight, and as an extremely hardened oil other than laurin-based fats and oils, low ersin rapeseed extremely hardened oil: 2.4 parts by weight was changed to high elsin rapeseed extremely hardened oil: 4.8 parts by weight. Ester exchange oil 2 (Production Example 2), which is an ester exchange oil between laurin-based oil and palm oil, changed 12.1 parts by weight to 6.4 parts by weight, and further ester of laurin-based oil and palm oil. Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than the exchange oil and palm oil ester exchange oil, is the same as in Example 1 except that 6.5 parts by weight is mixed to prepare an oil / fat mixture. Obtained roll-in margarine. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

As is clear from Table 4, the transesterified oil of palm oil 35 to 70% by weight, the liquid oil 12 to 35% by weight, and the extremely hydrogenated oil other than the laurin-based oil 1 in the whole oil phase of the roll-in margarine. The roll-in margarine of Example 1 containing ~ 5% by weight has good sheet moldability, extensibility at 10 ° C. and 20 ° C., a good texture of the obtained denish, and a good overall evaluation. there were.
On the other hand, the roll-in margarine of Comparative Example 5 in which the amount of extremely hydrogenated oil other than laurin-based oils and fats in the oil phase was as small as 0.5% by weight had a poor evaluation of sheet formability, and the obtained Danish pastry had a poor evaluation. The texture was also inferior in softness. Further, the roll-in margarine of Comparative Example 6 in which the amount of extremely hydrogenated oil other than the lauric oil was 6% by weight in the whole oil and fat in the oil phase was extremely poor in the evaluation of extensibility at 20 ° C., and the obtained Danish pastry was obtained. The texture was also insufficiently soft.

(Example 7) Preparation of roll-in margarine and denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 39.6 parts by weight, rapeseed oil. : 20.1 parts by weight to 12.5 parts by weight, low ersin rapeseed extremely hardened oil which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight to 1.4 parts by weight, laurin-based fats and oils and palm-based fats and oils Esther exchange oil 2 (Production Example 2): 12.1 parts by weight is changed to 12.5 parts by weight, and ester exchange oil between laurin-based oil and palm oil and palm oil and ester exchange of palm oil. Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than oil, is mixed with 3.5 parts by weight to prepare an oil / fat mixture, and 18.5 parts by weight of added water in the aqueous phase is added to 29.5 parts by weight. Roll-in margarine was obtained in the same manner as in Example 1 except that the oil was changed to. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

(Example 8) Preparation of roll-in margarine and denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 41.1 parts by weight, rapeseed oil. : 20.1 parts by weight to 31.5 parts by weight, low ersin rapeseed extremely hardened oil which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight to 2.9 parts by weight, laurin-based fats and oils and palm-based fats and oils Esther exchange oil 2 (Production Example 2): 12.1 parts by weight is changed to 14.3 parts by weight, and palm kernel oil, which is an extremely hardened oil of laurin-based oil, is extremely hardened oil: 5. An oil / fat mixture was prepared by mixing 7 parts by weight, and a roll-in margarine was obtained in the same manner as in Example 1 except that 18.5 parts by weight of the added water in the aqueous phase was changed to 3.5 parts by weight. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 7) Preparation of Roll-in Margarine and Denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 28.6 parts by weight, rapeseed oil. : 20.1 parts by weight is changed to 20.6 parts by weight, and low ersin rapeseed extremely hardened oil, which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight is changed to 1.9 parts by weight, and laurin-based fats and oils Palm kernel oil which is an extremely hardened oil Extremely hardened oil: 3.8 parts by weight is added, and ester exchange oil 2 (Production Example 2): 12.1 parts by weight is not added. Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than the ester exchange oil of the ester exchange oil and the palm oil, prepares an oil / fat mixture by mixing 9.6 parts by weight, and further, water added to the aqueous phase 18. Roll-in margarine was obtained in the same manner as in Example 1 except that 5 parts by weight was changed to 34.5 parts by weight. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

(Comparative Example 8) Preparation of roll-in margarine and denish According to the formulation shown in Table 4, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 42.8 parts by weight, rapeseed oil. : 20.1 parts by weight is changed to 16.9 parts by weight, and Roercin rapeseed extremely hardened oil, which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight is changed to 2.0 parts by weight, and laurin-based fats and oils Palm kernel oil which is an extremely hardened oil Extremely hardened oil: 17.9 parts by weight is added, and ester exchange oil 2 (Production Example 2): 12.1 parts by weight is not added. Ester exchange oil 4 (Production Example 4), which is an ester exchange oil other than the ester exchange oil and palm oil, is mixed in an amount of 19.9 parts by weight to prepare an oil / fat mixture, except that an aqueous phase is not added. , Roll-in margarine was obtained in the same manner as in Example 1. Table 4 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 4 shows the evaluation results of the texture of the obtained Danish pastry.

As is clear from Table 4, the roll-in margarines of Examples 1, 7 and 8 containing 1 to 30% by weight of the aqueous phase and 99 to 70% by weight of the oil phase in the whole roll-in margarine are sheet-molded. The properties were good at 10 ° C and 20 ° C, the texture of the obtained Danish pastry was good, and the overall evaluation was also good.
On the other hand, the roll-in margarine of Comparative Example 7, which has a small oil phase of 65% by weight, has a poor evaluation of sheet formability, an extremely poor evaluation of extensibility at 20 ° C., and the obtained Danish pastry has a soft texture. Was inferior. Further, the roll-in margarine of Comparative Example 8 having a large oil phase of 100% by weight had a poor evaluation of extensibility at 10 ° C., and the obtained Danish pastry had insufficient texture and softness.

(Example 9) Preparation of roll-in margarine and denish According to the formulation shown in Table 5, ester exchange oil 1 (Production Example 1), which is an ester exchange oil for palm oil: 45.9 parts by weight to 36.2 parts by weight, rapeseed oil. : 20.1 parts by weight to 18.5 parts by weight, low ersin rapeseed extremely hardened oil which is an extremely hardened oil other than laurin-based fats and oils: 2.4 parts by weight to 1.6 parts by weight, laurin-based fats and oils and palm-based fats and oils Esther exchange oil 2 (Production Example 2): 12.1 parts by weight is changed to 16.1 parts by weight, and palm kernel oil, which is an extremely hardened oil of laurin-based oil, is extremely hardened oil: 8. A roll-in margarine was obtained in the same manner as in Example 1 except that 1 part by weight was mixed to prepare an oil / fat mixture. Table 5 shows the evaluation of the sheet formability at the time of producing the obtained roll-in margarine and the extensibility at 10 ° C and 20 ° C.
Next, using the obtained roll-in margarine, a Danish pastry was prepared in the same manner as in Example 1. Table 5 shows the evaluation results of the texture of the obtained Danish pastry.

As is clear from Table 5, the transesterified oil of palm oil 35 to 70% by weight, the liquid oil 12 to 35% by weight, and the extremely hydrogenated oil other than the laurin-based oil 1 in the whole oil phase of the roll-in margarine. All of the roll-in margarines of Examples 1 to 6 and 9 containing ~ 5% by weight have good sheet moldability and extensibility at 10 ° C. and 20 ° C., and the texture of the obtained denish is also good. The overall evaluation was also good. In particular, the evaluation of roll-in margarines of Examples 1 to 3, 5, 6 and 9 in which palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the whole fat and oil in the oil phase was 4 to 90 was generally good. ..

Claims (8)

A roll-in margarine containing 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase in the whole roll-in margarine.
Roll-in margarine containing 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hydrogenated oil other than laurin-based oil and fat in the whole fat and oil in the oil phase. .. The roll-in margarine according to claim 1, wherein the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the whole fat and oil in the oil phase is 4 to 90. The roll-in margarine according to claim 2, wherein the constituent fatty acid, lauric acid, is derived from a transesterified oil of lauric-based fat and oil and palm-based fat and oil and / or an extremely hydrogenated oil of lauric-based fat and oil. The claim that the extremely hydrogenated oil other than the laurin-based oil is at least one selected from the group consisting of an extremely hydrogenated oil of high elsin rapeseed, an extremely hydrogenated oil of low elsin rapeseed, an extremely hydrogenated oil of soybean oil, and an extremely hydrogenated oil of corn oil. The roll-in margarine according to any one of 1 to 3. A dough for layered swelling food containing the roll-in margarine according to any one of claims 1 to 4. A layered swelling food obtained by baking the dough for the layered swelling food according to claim 5. A method for producing roll-in margarine, which comprises 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase in the whole roll-in margarine.
An oil / fat mixture containing 35 to 70% by weight of ester exchange oil for palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hardened oil other than laurin-based oil in the whole oil / fat mixture at 65 to 80 ° C. An oil phase is obtained by melting and holding the oil phase at 65 to 70 ° C., and an aqueous phase held at 65 to 70 ° C. is added to the agitated oil phase to emulsify and quench and knead. A characteristic roll-in margarine manufacturing method. The method for producing roll-in margarine according to claim 7, wherein the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids in the fat / oil mixture is 4 to 90.