JP2023129400A - Roll-in oil-and-fat composition - Google Patents
Roll-in oil-and-fat composition Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 105
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 21
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 21
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008117 stearic acid Substances 0.000 claims abstract description 21
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 19
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- 239000003925 fat Substances 0.000 abstract description 170
- 239000003921 oil Substances 0.000 abstract description 154
- 235000014594 pastries Nutrition 0.000 abstract description 15
- 230000000704 physical effect Effects 0.000 abstract description 10
- 235000014593 oils and fats Nutrition 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 164
- 235000019198 oils Nutrition 0.000 description 152
- 238000002844 melting Methods 0.000 description 19
- 230000008018 melting Effects 0.000 description 19
- 238000009472 formulation Methods 0.000 description 17
- 239000012071 phase Substances 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- 238000005809 transesterification reaction Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 6
- 239000004744 fabric Substances 0.000 description 6
- 238000005194 fractionation Methods 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 5
- 235000019860 lauric fat Nutrition 0.000 description 5
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229910052740 iodine Inorganic materials 0.000 description 4
- 239000011630 iodine Substances 0.000 description 4
- 235000013310 margarine Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 235000012470 frozen dough Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 239000004470 DL Methionine Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- JBXYCUKPDAAYAS-UHFFFAOYSA-N methanol;trifluoroborane Chemical compound OC.FB(F)F JBXYCUKPDAAYAS-UHFFFAOYSA-N 0.000 description 1
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000006109 methionine Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Abstract
Description
本発明は、ロールイン用油脂組成物に関するものである。 The present invention relates to an oil and fat composition for roll-in.
ロールイン用油脂組成物を使用して調製されるパイやデニッシュにおいては、良好な「浮き」が求められる場合が多い。
特許文献１は、冷凍生地用ロールインマーガリンに関する出願であり、層状膨化食品の浮きも良好である旨が記載されている。
特許文献２は、「ヒキがあり歯切れの良い食感の層状膨化小麦粉食品用ロールイン油中水型乳化組成物」に関する出願である。
特許文献３は所定のエステル交換油脂を４５～９５質量％配合するロールイン用油脂組成物に関する出願である。
特許文献４はロールイン用乳化油脂組成物に関する出願であり、所定のエステル交換油脂を使用する旨も開示されている。
特許文献５には所定のエステル交換油脂および、該エステル交換油脂を配合したロールイン用油脂組成物が開示されている。
特許文献６には、所定のエステル交換油を含む可塑性油脂組成物が開示されている。
Good "floating" quality is often required for pies and danishes prepared using roll-in oil and fat compositions.
Patent Document 1 is an application relating to roll-in margarine for frozen dough, and it is described that the layered puffed food also floats well.
Patent Document 2 is an application related to "roll-in water-in-oil emulsion composition for layered puffed flour food with firm and crisp texture."
Patent Document 3 is an application relating to a roll-in oil and fat composition containing 45 to 95% by mass of a specified transesterified oil and fat.
Patent Document 4 is an application relating to an emulsified oil and fat composition for roll-in, and also discloses the use of a predetermined transesterified oil and fat.
Patent Document 5 discloses a predetermined transesterified oil and fat and a roll-in oil and fat composition containing the transesterified oil and fat.
Patent Document 6 discloses a plastic oil and fat composition containing a predetermined transesterified oil.
本発明は、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を提供することを課題とする。更に、該ロールイン用油脂組成物の配合を容易に構成できることを課題とする。 An object of the present invention is to provide an oil and fat composition for roll-in that has smooth physical properties that are suitable for folding, and yet has good floating properties for Danish pastry and the like. Furthermore, it is an object of the present invention to be able to easily configure the formulation of the oil and fat composition for roll-in.
本発明者は、課題の解決に向け鋭意検討を行った。特許文献１は冷凍生地用という、限定された用途における発明であり、かつ、発明特定事項が多く、ロールインマーガリンの配合を構築するのが煩雑であった。
特許文献２は、歯切れや食感を実現するために、水相に増粘剤を添加する必要が有り、かつ、油脂も所定のものを選択する必要があるため、配合を構築するのが煩雑であった。
特許文献３は、所定のエステル交換油脂を最低でも４５質量％配合する必要が有り、配合を構築する上で制約の大きいものであった。
特許文献４において開示されているエステル交換油脂は、ＳＳＳ含有量が４～２０質量％であり、本発明とは相違するものであった。
特許文献５において開示されているエステル交換油脂はラウリン酸を５～２５質量％含むものであり、本発明とは相違するものであった。
特許文献６において開示されているエステル交換油は、炭素数１４以下の脂肪酸を２０～６５質量％含むものであり、本発明とは相違するものであった。
The inventors of the present invention have conducted extensive studies to solve the problem. Patent Document 1 is an invention for a limited application of frozen dough, and has many invention specific matters, making it complicated to formulate a roll-in margarine formulation.
Patent Document 2 requires adding a thickener to the aqueous phase in order to achieve crispness and texture, and it is also necessary to select a predetermined oil and fat, making it complicated to create a formulation. Met.
In Patent Document 3, it is necessary to blend at least 45% by mass of a predetermined transesterified oil and fat, which imposes large restrictions on formulating the blend.
The transesterified oil and fat disclosed in Patent Document 4 had an SSS content of 4 to 20% by mass, which was different from the present invention.
The transesterified oil and fat disclosed in Patent Document 5 contains 5 to 25% by mass of lauric acid, which is different from the present invention.
The transesterified oil disclosed in Patent Document 6 contains 20 to 65% by mass of fatty acids having 14 or less carbon atoms, which is different from the present invention.
本発明者は更に鋭意検討を行ったところ、所定の油脂を油相中に５～２６質量％配合するロールイン用油脂組成物であって、該油脂のパルミチン酸及びステアリン酸の含有量が所定の範囲であり、該油脂以外の油脂におけるSFCが所定の範囲であることで、良好な折り込み適性を示し、デニッシュ等の浮きが改善する事を見いだし、本発明を完成させた。 The present inventor further conducted intensive studies and found that a roll-in oil and fat composition containing 5 to 26% by mass of a predetermined oil and fat in the oil phase, wherein the content of palmitic acid and stearic acid in the oil and fat is within a predetermined range. It has been found that when the SFC of oils and fats other than the above-mentioned oils and fats is within a predetermined range, good folding suitability is exhibited and the floating of Danish pastry etc. is improved, and the present invention has been completed.
すなわち本発明は、
（１）油相が油脂混合物Cと油脂Ａからなるロールイン用油脂組成物であって、該油脂Ａを油相中に５～２６質量％含み、該油脂Ａが以下１～３の要件を満たし、該油脂混合物Cが以下４～９の要件を満たす事を特徴とする、ロールイン用油脂組成物、
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％、
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５、
３ １０℃のSFCが５０％以下、
４ １０℃のＳＦＣが４９～７２％、
５ １５℃のＳＦＣが３９～６１％、
６ ２０℃のＳＦＣが２９～４９％、
７ ２５℃のＳＦＣが２０～３５％、
８ ３０℃のＳＦＣが１３～２４％、
９ ３５℃のＳＦＣが７～１４．５％、
（２）油相が油脂混合物Cと油脂Ａからなるロールイン用油脂組成物であって、該油脂Ａを油相中に５～２６質量％含み、該油脂Ａが以下１～３の要件を満たし、該油脂混合物Cが以下４～９の要件を満たす事を特徴とする、ロールイン用油脂組成物の製造法、
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％、
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５、
３ １０℃のSFCが５０％以下、
４ １０℃のＳＦＣが４９～７２％、
５ １５℃のＳＦＣが３９～６１％、
６ ２０℃のＳＦＣが２９～４９％、
７ ２５℃のＳＦＣが２０～３５％、
８ ３０℃のＳＦＣが１３～２４％、
９ ３５℃のＳＦＣが７～１４．５％、
（３）ロールイン用油脂組成物の油相が油脂混合物Cと油脂Ａからなり、該油脂Ａを油相中に５～２６質量％含み、該油脂Ａが以下１～３の要件を満たし、該油脂混合物Cが以下４～９の要件を満たす事を特徴とする、該ロールイン用油脂組成物を焼成用穀粉生地に折り込んだ後焼成する、焼成層状穀粉食品における、浮き改善方法、
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％、
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５、
３ １０℃のSFCが５０％以下、
４ １０℃のＳＦＣが４９～７２％、
５ １５℃のＳＦＣが３９～６１％、
６ ２０℃のＳＦＣが２９～４９％、
７ ２５℃のＳＦＣが２０～３５％、
８ ３０℃のＳＦＣが１３～２４％、
９ ３５℃のＳＦＣが７～１４．５％、
に関するものである。
That is, the present invention
(1) An oil/fat composition for roll-in whose oil phase is composed of oil/fat mixture C and oil/fat A, wherein the oil phase contains 5 to 26% by mass of the oil/fat A, and the oil/fat A satisfies the following requirements 1 to 3. an oil and fat composition for roll-in, characterized in that the oil and fat mixture C satisfies requirements 4 to 9 below;
1 Palmitic acid content is 20 to 40% by weight and stearic acid content is 1 to 20% by weight,
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5,
3 SFC at 10℃ is 50% or less,
4 SFC at 10℃ is 49-72%,
5 SFC at 15℃ is 39-61%,
6 SFC at 20℃ is 29-49%,
7 SFC at 25℃ is 20-35%,
8 SFC at 30℃ is 13-24%,
9 SFC at 35°C is 7-14.5%,
(2) An oil/fat composition for roll-in whose oil phase is composed of oil/fat mixture C and oil/fat A, wherein the oil phase contains 5 to 26% by mass of the oil/fat A, and the oil/fat A satisfies the following requirements 1 to 3. A method for producing an oil and fat composition for roll-in, characterized in that the oil and fat mixture C satisfies requirements 4 to 9 below;
1 Palmitic acid content is 20 to 40% by weight and stearic acid content is 1 to 20% by weight,
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5,
3 SFC at 10℃ is 50% or less,
4 SFC at 10℃ is 49-72%,
5 SFC at 15℃ is 39-61%,
6 SFC at 20℃ is 29-49%,
7 SFC at 25℃ is 20-35%,
8 SFC at 30℃ is 13-24%,
9 SFC at 35°C is 7-14.5%,
(3) The oil phase of the oil and fat composition for roll-in consists of oil and fat mixture C and oil and fat A, the oil and fat A is contained in the oil phase in an amount of 5 to 26% by mass, and the oil and fat A satisfies the following requirements 1 to 3, A method for improving floatation in a baked layered flour food, characterized in that the oil/fat mixture C satisfies requirements 4 to 9 below, in which the roll-in oil/fat composition is folded into flour dough for baking and then baked;
1 Palmitic acid content is 20 to 40% by weight and stearic acid content is 1 to 20% by weight,
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5,
3 SFC at 10℃ is 50% or less,
4 SFC at 10℃ is 49-72%,
5 SFC at 15℃ is 39-61%,
6 SFC at 20℃ is 29-49%,
7 SFC at 25℃ is 20-35%,
8 SFC at 30℃ is 13-24%,
9 SFC at 35°C is 7-14.5%,
It is related to.
本発明によれば、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を提供することができる。また、このような配合を容易に構成することができる。 According to the present invention, it is possible to provide an oil and fat composition for roll-in that has smooth physical properties that are suitable for folding, and yet has good floating properties for Danish pastry and the like. Moreover, such a combination can be easily constructed.
本発明は、ロールイン用油脂組成物に関するものである。ここでロールイン用とは、主に小麦粉を用いた生地に折り込んで使用する油脂組成物であり、焼成によって、層状の構造が得られるものである。
このような用途に用いる生地を、本発明では焼成用穀粉生地と呼ぶことがあり、該焼成用穀粉生地を焼成したものを焼成層状穀粉食品と呼ぶことがある。
なお、本発明に係るロールイン用油脂組成物は、油中水型に乳化した可塑性油脂組成物であり、代表的には、マーガリンやファットスプレッドをあげることができる。
The present invention relates to an oil and fat composition for roll-in. Here, the term "roll-in" refers to an oil and fat composition that is used by folding it into a dough mainly made of wheat flour, and it can be baked into a layered structure.
In the present invention, the dough used for such purposes may be referred to as a flour dough for baking, and a product obtained by baking the flour dough for baking may be referred to as a baked layered flour food.
The roll-in oil/fat composition according to the present invention is a plastic oil/fat composition emulsified in a water-in-oil type, and typical examples include margarine and fat spread.
本発明に係るロールイン用油脂組成物の油相は、油脂Ａと、油脂Ａ以外の油脂の混合物からなる。ここで、油脂Ａ以外の油脂の混合物を本発明では便宜的に油脂混合物Ｃと呼ぶ。 The oil phase of the oil and fat composition for roll-in according to the present invention consists of a mixture of oil and fat A and oils and fats other than oil and fat A. Here, a mixture of oils and fats other than oil and fat A is conveniently referred to as an oil and fat mixture C in the present invention.
本発明に係るロールイン用油脂組成物においては、その配合中に油脂Ａを油相中に５～２６質量％含む事が特徴である。この量は、より望ましくは１０～２６質量％であり、更に望ましくは１２～１５質量％である。この量が適当であれば、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を得ることができる。
なお、本発明において油相とは、該ロールイン用油脂組成物を構成する油脂原料の混合物である。同様に水相とは、該ロールイン用油脂組成物を構成する原材料のうち、水および水に溶解する原料の混合物である。
The roll-in oil/fat composition according to the present invention is characterized in that 5 to 26% by mass of oil/fat A is contained in the oil phase during its formulation. This amount is more preferably 10 to 26% by weight, and even more preferably 12 to 15% by weight. If this amount is appropriate, it is possible to obtain an oil and fat composition for roll-in that has smooth physical properties suitable for folding and also has good floating properties for Danish pastries and the like.
Note that in the present invention, the oil phase is a mixture of oil and fat raw materials that constitute the roll-in oil and fat composition. Similarly, the aqueous phase is a mixture of water and water-soluble raw materials among the raw materials constituting the roll-in oil and fat composition.
また、「油脂Ａ」における「Ａ」とは、便宜的に付されたものである。なお、油脂Ａには複数の種類が存在するので、それらについては、油脂Ａ－１等と表記する。また、略記して「油脂Ａ」、「油脂Ａ－１」や「Ａ－１」等と表記する事もある。
比較例の検討においては、油脂Ａの比較であることを明確にするために、「油脂Ａ’」等と表記することがある。略記する場合も同様である。
Moreover, "A" in "Oil/Fat A" is added for convenience. Note that since there are multiple types of fats and oils A, they are expressed as fats and oils A-1, etc. In addition, it may be abbreviated as "fat A", "fat A-1", "A-1", etc.
In the study of comparative examples, in order to make it clear that the comparison is for fats and oils A, it may be expressed as "fats and oils A'" etc. The same applies to abbreviations.
本発明に係る油脂Ａは以下の要件１～３を全て満たす必要がある。
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％。
パルミチン酸の含有量はより望ましくは２５～３７質量％であり、更に望ましくは２７～３５質量％である。またステアリン酸の含有量は、より望ましくは２～１０質量％であり、更に望ましくは２．５～７質量％である。これらの量が適当であることで、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を得ることができる。
The fat A according to the present invention must satisfy all of the following requirements 1 to 3.
1 Palmitic acid content is 20-40% by weight and stearic acid content is 1-20% by weight.
The content of palmitic acid is more preferably 25 to 37% by mass, and even more preferably 27 to 35% by mass. Further, the content of stearic acid is more preferably 2 to 10% by mass, and even more preferably 2.5 to 7% by mass. When these amounts are appropriate, it is possible to obtain an oil and fat composition for roll-in that has smooth physical properties suitable for folding and also has good floating properties for Danish pastries and the like.
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５。
この値は、より望ましくは０．０５～０．４であり、更に望ましくは０．０７～０．３である。この値が適当であることで、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を得ることができる。
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5.
This value is more preferably 0.05 to 0.4, and even more preferably 0.07 to 0.3. By setting this value appropriately, it is possible to obtain an oil and fat composition for roll-in that has smooth physical properties that are suitable for folding, and yet has good floating properties for Danish pastries and the like.
３ １０℃のSFCが５０％以下。
この値は、より望ましくは４～３５％であり、更に望ましくは６～２０％である。この値が適当であることで、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を得ることができる。
3 SFC at 10℃ is 50% or less.
This value is more preferably 4 to 35%, and even more preferably 6 to 20%. By setting this value appropriately, it is possible to obtain an oil and fat composition for roll-in that has smooth physical properties that are suitable for folding, and yet has good floating properties for Danish pastries and the like.
油脂混合物Ｃは、単に「油脂Ｃ」と記載することがある。又、種類を示す為「油脂Ｃ－１」等の他、単に「Ｃ－１」等と記載することがある。
油脂混合物Ｃは、原則的には、従来知られているロールイン用油脂組成物の油相から選択できる。即ち本発明は、従来知られている油脂組成に対して、油脂Ａを配合する事により、デニッシュ等の浮きの改善を図るものである。このように,従来の配合を活用できるので、配合を容易に構成することができるのである。
The fat/oil mixture C may be simply referred to as "fat/oil C." In addition, in order to indicate the type, it may be simply written as "C-1" or the like instead of "fat C-1".
The fat mixture C can in principle be selected from the oil phases of conventionally known fat and oil compositions for roll-in. That is, the present invention aims to improve the floating quality of Danish pastries and the like by adding fat A to conventionally known fat compositions. In this way, conventional formulations can be utilized and formulations can be easily constructed.
本発明においては、油脂混合物Ｃを、各温度におけるＳＦＣにより特定する。そのＳＦＣは以下の通りである。
１０℃のＳＦＣが４９～７２％。
１５℃のＳＦＣが３９～６１％。
２０℃のＳＦＣが２９～４９％。
２５℃のＳＦＣが２０～３５％。
３０℃のＳＦＣが１３～２４％。
３５℃のＳＦＣが７～１４．５％。
In the present invention, the oil/fat mixture C is specified by SFC at each temperature. Its SFC is as follows.
SFC at 10°C is 49-72%.
SFC at 15°C is 39-61%.
SFC at 20°C is 29-49%.
SFC at 25°C is 20-35%.
SFC at 30°C is 13-24%.
SFC at 35°C is 7-14.5%.
１０℃のＳＦＣはより望ましくは５２～６５％であり、更に望ましくは５５～６０％である。１５℃のＳＦＣはより望ましくは４２～５５％であり、更に望ましくは４５～５０％である。２０℃のＳＦＣはより望ましくは３２～４５％であり、更に望ましくは３３～３８％である。２５℃のＳＦＣはより望ましくは２１～３１％であり、更に望ましくは２２～２８％である。３０℃のＳＦＣはより望ましくは１４～２０％であり、更に望ましくは１４～１８％である。３５℃のＳＦＣはより望ましくは７．５～１２％であり、更に望ましくは８～１０％である。
油脂混合物ＣのＳＦＣが適当であることで、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物を得ることができる。
The SFC at 10° C. is more preferably 52 to 65%, and even more preferably 55 to 60%. The SFC at 15° C. is more preferably 42 to 55%, and even more preferably 45 to 50%. The SFC at 20° C. is more preferably 32 to 45%, and even more preferably 33 to 38%. The SFC at 25° C. is more preferably 21 to 31%, and even more preferably 22 to 28%. The SFC at 30° C. is more preferably 14 to 20%, and even more preferably 14 to 18%. The SFC at 35° C. is more preferably 7.5 to 12%, and even more preferably 8 to 10%.
When the SFC of the oil/fat mixture C is appropriate, it is possible to obtain an oil/fat composition for roll-in that has smooth physical properties that are suitable for folding and also has good floating properties for Danish pastries and the like.
ＳＦＣの測定は、以下により行った。
○ＳＦＣの測定法
１．油脂サンプルを８０℃にて融解した。
２．油脂２．７～３．３ｇを長さ１８０ｍｍ、直径１０ｍｍの測定用試験管に分注した。
３．０℃の水槽中で６０分間保持した。
４．２０℃及び４０℃の水槽中で３０分間保持した。
５．ＢＲＵＫＥＲ社製ＳＦＣ測定装置 「ｍｉｎｉｓｐｅｃ ｐｃ１２０ ＳＦＣ測定装置」にて、測定した。
The SFC measurement was performed as follows.
○SFC measurement method 1. The fat and oil samples were melted at 80°C.
2. 2.7 to 3.3 g of fat or oil was dispensed into a measuring test tube with a length of 180 mm and a diameter of 10 mm.
It was kept in a water bath at 3.0°C for 60 minutes.
4. Maintained in water baths at 20°C and 40°C for 30 minutes.
5. The measurement was performed using an SFC measuring device "minispec pc120 SFC measuring device" manufactured by BRUKER.
次に、油脂Ａの調製法を説明する。
油脂Ａを調製する方法はいくつか存在する。まず、エステル交換により調製する方法を説明する。
エステル交換油である油脂Ａを調製する上での原料油脂は、各種の油脂を使用することができる。具体的には、大豆油、菜種油、米油、魚油、綿実油、コーン油、カカオ脂、パーム油を初めとする油脂の1以上、および、これらの油脂から選択される１以上を分別、硬化、エステル交換から選ばれる１以上の処理により得られる油脂を使用できる。
Next, a method for preparing fats and oils A will be explained.
There are several methods for preparing fats and oils A. First, a method for preparing by transesterification will be explained.
Various types of fats and oils can be used as the raw material fats and oils for preparing the fats and oils A, which are transesterified oils. Specifically, one or more oils and fats such as soybean oil, rapeseed oil, rice oil, fish oil, cottonseed oil, corn oil, cacao butter, and palm oil, and one or more selected from these oils and fats are separated, hardened, Fats and oils obtained by one or more treatments selected from transesterification can be used.
原料油脂を準備する場合、原料油脂の段階で油脂Ａに求められる所定脂肪酸の量等の要件を満たす様に調整することも可能であるし、エステル交換を行った後に分別を行う事で、油脂Ａに求められる全ての要件を満たす様に調製することもできる。
本発明においては、原料油脂をエステル交換反応後に分別することにより、油脂Ａに求められる要件を充足するように調製することが、製造の効率の点で望ましい。
When preparing raw fats and oils, it is possible to adjust the raw fats and oils stage to meet the requirements such as the amount of specified fatty acids required for fats and oils A, or by performing fractionation after transesterification, the fats and oils can be It can also be prepared to meet all the requirements for A.
In the present invention, it is desirable from the point of view of production efficiency to prepare the raw material fat so as to satisfy the requirements required for fat A by fractionating the raw material fat after the transesterification reaction.
本発明に係る油脂Ａのエステル交換反応は、化学触媒を用いる方法でも、また酵素を用いる方法でも採用することができ、製造効率の観点からは、化学触媒を用いる方法がより望ましい。なお、本発明でいうエステル交換反応は、ランダムエステル交換反応を指す。 The transesterification reaction of fats and oils A according to the present invention can be carried out by a method using a chemical catalyst or a method using an enzyme, and from the viewpoint of production efficiency, a method using a chemical catalyst is more desirable. Note that the transesterification reaction in the present invention refers to a random transesterification reaction.
本発明に係る油脂Ａは、硬化と分別を組み合わせる事によっても得ることができる。具体的には、実施例にもあるような、異性化硬化と溶剤分別の組み合わせを例示することができる。
ただし、調製においては、エステル交換を採用する方が、効率の点では望ましい。
なお、いずれの方法を採用する場合であっても、油脂Ａは配合中にラウリン脂を含まないことが望ましい。ラウリン脂を含まずに、油脂Ａに求められる規定を満たす油脂とすることで、所定の機能を発揮することができる。
The fat A according to the present invention can also be obtained by combining curing and fractionation. Specifically, a combination of isomerization curing and solvent fractionation as shown in Examples can be exemplified.
However, in the preparation, it is preferable to employ transesterification in terms of efficiency.
In addition, irrespective of which method is adopted, it is desirable that the oil/fat A does not contain lauric fat in its formulation. A predetermined function can be achieved by using a fat that does not contain lauric fat and meets the requirements for fat A.
本発明は又、折り込み適性があるなめらかな物性でありながら、デニッシュ等の浮きが良好なロールイン用油脂組成物の調製法ととらえることもできる。具体的には、ロールイン用油脂組成物の配合の油相が油脂Ａと油脂混合物Ｃからなり、油脂Ａを油相中に５～２６質量％含み、油脂Ａが以下１～３の要件を満たし、油脂混合物Cが以下４～９の要件を満たす事を特徴とする製造法である。
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％。
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５。
３ １０℃のSFCが５０％以下。
４ １０℃のＳＦＣが４９～７２％。
５ １５℃のＳＦＣが３９～６１％。
６ ２０℃のＳＦＣが２９～４９％。
７ ２５℃のＳＦＣが２０～３５％。
８ ３０℃のＳＦＣが１３～２４％。
９ ３５℃のＳＦＣが７～１４．５％。
The present invention can also be considered as a method for preparing an oil and fat composition for roll-in, which has smooth physical properties suitable for folding, yet has good floating properties for Danish pastry and the like. Specifically, the oil phase of the roll-in oil and fat composition is composed of oil A and oil mixture C, contains 5 to 26% by mass of oil A in the oil phase, and oil A satisfies the following requirements 1 to 3. This is a production method characterized in that the oil/fat mixture C satisfies requirements 4 to 9 below.
1 Palmitic acid content is 20-40% by weight and stearic acid content is 1-20% by weight.
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5.
3 SFC at 10℃ is 50% or less.
4 SFC at 10°C is 49-72%.
5 SFC at 15°C is 39-61%.
6 SFC at 20°C is 29-49%.
7 SFC at 25°C is 20-35%.
8 SFC at 30°C is 13-24%.
9 SFC at 35°C is 7-14.5%.
配合面以外の条件としては、たとえば製造装置は一般的なロールイン用油脂組成物に使用される、掻き取り式熱交換機を使用することができ、製造条件も、一般的なロールイン用油脂組成物の製造条件と同様である。 As for conditions other than formulation, for example, the manufacturing equipment can be a scraping type heat exchanger that is used for general roll-in oil and fat compositions, and the manufacturing conditions are also similar to those for general roll-in oil and fat compositions. The conditions are similar to those for manufacturing products.
本発明は更に、焼成層状穀粉食品における、浮き改善方法に係る発明ととらえることもできる。具体的には、本発明に係るロールイン用油脂組成物を、焼成用穀粉生地に折り込んだ後焼成する事を特徴とするものである。
以下、実施例により、より詳細に発明の実施態様を説明する。
The present invention can also be regarded as an invention relating to a method for improving floatation in baked layered flour foods. Specifically, it is characterized in that the oil and fat composition for roll-in according to the present invention is folded into flour dough for baking and then baked.
Hereinafter, embodiments of the invention will be described in more detail with reference to Examples.
検討１ 油脂Ａの調製 その１
パーム油分別高融点部（ヨウ素価４０．０）74重量％とStOSt脂分別低融点部18重量％、StOSt脂分別高融点部8重量％からなる配合油を、ナトリウムメチラートによりランダムエステル交換を行いエステル交換油脂１を得た。このエステル交換油脂１をアセトン分別により、高融点部と中融点部を除去し、本発明に係る油脂Ａとした。ここで得られたエステル交換油脂を、以下「油脂Ａ－１」と称した。
StOSt脂分別低融点部およびStOSt脂分別高融点部は、カカオバター代用脂としてのStOSt脂を生産する過程で生成した副生物であり、具体的には、ハイオレイックひまわり油30重量％とステアリン酸70重量％を、市販1,3特異性リパーゼによりエステル交換を行って得た油脂を、ヘキサンにより分別して低融点部及び高融点部として得られたものである。StOSt脂分別高融点部のステアリン酸量は、８０重量％。ジグリセリドは、２３重量％であった。StOSt脂分別低融点部のステアリン酸量は２９．０重量％、ジグリセリドは２．５重量％であった。
油脂Ａ－１の分析値は表１－１の通りであった。なお、脂肪酸は日本油化学協会基準油脂分析試験法（１９９６年版）２．４．１．２メチルエステル化法（三フッ化ホウ素メタノール法に規定の方法に準じて測定した。）により測定した。
なお、配合はラウリン脂を含まないものであった。
Study 1 Preparation of fat A Part 1
A blended oil consisting of 74% by weight of high melting point fraction of palm oil (iodine value 40.0), 18% by weight of low melting point fraction of StOSt fat fraction, and 8% by weight of high melting point fraction of StOSt fat fraction was subjected to random transesterification using sodium methylate. The transesterified oil and fat 1 was obtained. This transesterified oil/fat 1 was subjected to acetone fractionation to remove the high melting point portion and the intermediate melting point portion to obtain oil/fat A according to the present invention. The transesterified fat obtained here was hereinafter referred to as "fat A-1".
The StOSt fat fractionated low melting point part and the StOSt fat fractionated high melting point part are by-products produced in the process of producing StOSt fat as a cocoa butter substitute. The oil and fat obtained by transesterifying the weight percent with a commercially available 1,3-specific lipase were fractionated with hexane to obtain a low melting point portion and a high melting point portion. The amount of stearic acid in the high melting point part of StOSt fat fractionation is 80% by weight. Diglyceride was 23% by weight. The amount of stearic acid in the low melting point portion of the StOSt fat fraction was 29.0% by weight, and the amount of diglyceride was 2.5% by weight.
The analytical values of fat A-1 were as shown in Table 1-1. In addition, the fatty acid was measured according to the Japan Oil Chemists' Association standard oil and fat analysis test method (1996 edition) 2.4.1.2 methyl esterification method (measured according to the method specified in the boron trifluoride methanol method).
Note that the formulation did not contain lauric fat.
表１－１ 油脂Ａ－１の分析値
検討２ 油脂Ａの調製 その２
１ 原料油脂として、スーパーパームオレイン（ヨウ素価 ６７）を準備した。
２ ニッケル触媒(ニッケル含量２１％）２．１ｇ、ＤＬーメチオニン ０．０５ｇを該原料油脂２０ｇへ添加し、７０℃で１０分間攪拌した後、該原料油脂６８０ｇを混合した。
３ ２の油脂を硬化用オートクレーブに注入し、水素圧１Ｋｇ／ｃｍ２、温度１８０～２００℃で５時間硬化した。
４ ３の油脂をヘキサンにて分別し、低融点成分として融点２５℃、ヨウ素価６８の油脂を得、油脂Ａ－２とした。
なお、配合はラウリン脂を含まないものであった。
Study 2 Preparation of fat A Part 2
1. Super palm olein (iodine value 67) was prepared as a raw material oil.
2. 2.1 g of nickel catalyst (nickel content 21%) and 0.05 g of DL-methionine were added to 20 g of the raw material fat and stirred at 70° C. for 10 minutes, and then 680 g of the raw material fat was mixed.
The oil and fat of No. 32 was poured into a curing autoclave and cured for 5 hours at a hydrogen pressure of 1 Kg/cm 2 and a temperature of 180 to 200°C.
The oil and fat of No. 43 was fractionated with hexane to obtain an oil and fat with a melting point of 25° C. and an iodine value of 68 as a low melting point component, which was designated as oil and fat A-2.
Note that the formulation did not contain lauric fat.
表２－１ 油脂Ａ－２の分析値
検討３ 油脂Ａの調製 その３
パーム油二段分別低融点部（ヨウ素価６７．０）を、ナトリウムメチラートによりランダムエステル交換を行い油脂Ａ－３を得た。なお、配合はラウリン脂を含まないものであった。
Study 3 Preparation of fat A Part 3
The low melting point part (iodine value 67.0) of palm oil that was subjected to two-stage fractionation was subjected to random transesterification using sodium methylate to obtain fats and oils A-3. Note that the formulation did not contain lauric fat.
表３－１ 油脂Ａ－３の分析値
検討４ ロールイン用油脂組成物の調製
油脂Ａ－１、Ａ－２，Ａ－３及び、比較する油脂を用い、表４－１の配合に従い、ロールイン用油脂組成物を調製した。
ロールイン用油脂組成物の調製法は、「○ロールイン用油脂組成物の調製法」に従った。
得られたロールイン用油脂組成物を用いてデニッシュを調製した。この際、折り込み適正や、デニッシュの浮きを評価した。デニッシュの調製法は「○デニッシュの調製法」に従った。また、折り込み適正や浮きの評価は、「○折り込み適正評価及び浮きの評価法」に従った。
結果を表４－４に示した。
Study 4 Preparation of oil and fat compositions for roll-in Using oils and fats A-1, A-2, A-3 and comparative oils, oil and fat compositions for roll-in were prepared according to the formulations in Table 4-1.
The method for preparing the oil and fat composition for roll-in was in accordance with "Method for preparing oil and fat composition for roll-in".
A Danish pastry was prepared using the obtained oil and fat composition for roll-in. At this time, the suitability of folding and the floating of the danish were evaluated. The method for preparing the Danish was in accordance with "Method for preparing Danish." In addition, the evaluation of folding suitability and floating was conducted in accordance with the "○ folding suitability evaluation and floating evaluation method".
The results are shown in Table 4-4.
表４－１ ロールイン用油脂組成物の配合
・油脂Ａ’－２はパーム核オレインとヒマワリ油のエステル交換油脂（融点１８．５℃）であった。
・油脂Ａ’－３は不二製油社製の「精製シアオレイン」（融点２０℃）であった。
・油脂Ａ’－４は不二製油株式会社製「パームオレイン」であった。
・油脂Ａ’－５は不二製油株式会社製「パーム核オレイン」（融点２０℃）であった。
・油脂Ａ’－６はパーム油とパーム核油のエステル交換油（融点３２℃）であった。
・油脂Ａ’－７はコーン油とＳＯＳ脂を主体とするエステル交換油（融点１７℃）であった。
・乳化剤１には理研ビタミン株式会社製グリセリン脂肪酸エステルである「エマルジーＰ１００」を使用した。
・乳化剤２には辻製油株式会社社製レシチンである「ＳＬＰ－ペースト」を使用した。
・各油脂混合物ＣのＳＦＣは表４－２の通りであった。
Table 4-1 Composition of oil and fat composition for roll-in
- Fat A'-2 was a transesterified fat (melting point: 18.5°C) of palm kernel olein and sunflower oil.
- Fat A'-3 was "Refined Shea Olein" manufactured by Fuji Oil Co., Ltd. (melting point: 20°C).
- Fat A'-4 was "Palm Olein" manufactured by Fuji Oil Co., Ltd.
- Fat A'-5 was "Palm Kernel Olein" manufactured by Fuji Oil Co., Ltd. (melting point: 20°C).
- Fat A'-6 was a transesterified oil of palm oil and palm kernel oil (melting point: 32°C).
- Fat A'-7 was a transesterified oil (melting point: 17°C) consisting mainly of corn oil and SOS fat.
- For emulsifier 1, "Emulgy P100", a glycerin fatty acid ester manufactured by Riken Vitamin Co., Ltd., was used.
- As emulsifier 2, "SLP-Paste", a lecithin manufactured by Tsuji Oil Co., Ltd., was used.
- The SFC of each oil/fat mixture C was as shown in Table 4-2.
表４－２ 各油脂混合物ＣのＳＦＣ
○ロールイン用油脂組成物の調製法
１ 配合に従い、水相に分類される原材料を混合して水相を調製した。また、油脂Ａ又は油脂Ａ’、及び油脂混合物Ｃは６０～７０℃に昇温して融解、混合して油相を調製した。更に、乳化剤を溶解した。
２ 油相を攪拌し、そこへ水相を添加することで、調合液とした。
３ 調合液を、常法によりコンビネーターへ供し、シート状マーガリンを調製した。
○Preparation method 1 of oil and fat composition for roll-in According to the formulation, raw materials classified as an aqueous phase were mixed to prepare an aqueous phase. In addition, fat A or fat A', and fat mixture C were heated to 60 to 70°C, melted, and mixed to prepare an oil phase. Furthermore, the emulsifier was dissolved.
2 The oil phase was stirred and the aqueous phase was added thereto to obtain a liquid mixture.
3. The liquid mixture was fed to a combinator in a conventional manner to prepare a sheet of margarine.
○デニッシュの調製法
配合は、「表４－３ デニッシュの配合」に従った。
調製の操作は「表４－４ ○工程条件」に従った。なお、折込油脂として検討４で調製したロールイン用油脂をそれぞれ対粉６０質量％使用した。
○Preparation method for Danish pastries The formulations were in accordance with "Table 4-3 Danish formulations".
The preparation operation was in accordance with "Table 4-4 ○Process conditions". In addition, 60 mass % of the roll-in fats and oils prepared in Study 4 were used as the fold-in fats and oils, based on the flour.
○折り込み適正評価及び浮きの評価法
折り込み適正は、熟練した折り込み作業者が「成形時生地質感」と「生地の縮み」について、以下の基準で評価を行った。
成型時生地質感
◎：油脂が生地同等に伸びる、生地の隅々まで油脂が行き渡る、べたつきがない、粘性がない、コシ（適度な弾性）がある。
○：油脂が生地同等に伸びにくい、生地の隅々までは油脂が行き渡らない、少しべたつく、若干粘性がある、コシ（適度な弾性）があるが少し柔らかい。
×：油脂が生地と同等に伸びない、割れあり、べたつく、粘性がある、コシ（弾性）がなく柔らかい。
生地の縮み
◎：10ｃｍ×10ｃｍ正方形カット後55g±3g以内、生地カット後のサイズ１辺-0.2ｃｍ以内。
○：10ｃｍ×10ｃｍ正方形カット後55g±6g以内、生地カット後のサイズ１辺-0.4ｃｍ以内。
×：10ｃｍ×10ｃｍ正方形カット後55g±6g以上、生地カット後のサイズ１辺-0.4ｃｍ以上。
両評価において、×の無いものを合格と判断した。
○Evaluation method for folding suitability and floating evaluation The suitability of folding was evaluated by a skilled folding operator regarding "fabric texture during forming" and "fabric shrinkage" using the following criteria.
Dough texture during molding ◎: The oil and fat spreads as much as the dough, the oil and fat spreads to every corner of the dough, there is no stickiness, no viscosity, and there is firmness (moderate elasticity).
○: The oil and fat do not spread as easily as the dough, the oil and fat do not spread to every corner of the dough, it is a little sticky, a little viscous, and has firmness (moderate elasticity) but is a little soft.
×: The oil and fat do not stretch as well as the dough, have cracks, are sticky, viscous, and have no elasticity and are soft.
Fabric shrinkage ◎: Within 55g ± 3g after cutting a 10cm x 10cm square, and within -0.2cm per side after cutting the fabric.
○: Within 55g ± 6g after cutting a 10cm x 10cm square, and within -0.4cm per side after cutting the fabric.
×: 55g ± 6g or more after cutting 10cm x 10cm square, size -0.4cm or more per side after cutting the fabric.
In both evaluations, those with no x were judged to have passed.
浮きの評価は、「○デニッシュの調製法」で調製したデニッシュを対角線に切断し、ノギスで最も高い所を測定した。各評価区で各々３つ測定し、その平均を求めた。
３６ｍｍ以上を合格と判断した。
折り込み適正評価及び浮きの評価のいずれも合格したものを、総合評価合格と判断した。
To evaluate the floatability, the danish prepared according to "○ Danish Preparation Method" was cut diagonally, and the highest point was measured with a caliper. Three measurements were taken in each evaluation area, and the average was calculated.
A length of 36 mm or more was judged to be acceptable.
Those that passed both the folding suitability evaluation and the floating evaluation were judged to have passed the comprehensive evaluation.
表４－３ デニッシュの配合
表４－４ ○工程条件
表４－５ 結果
考察
本発明に係るロールイン用油脂組成物は折り込み適性があるなめらかな物性でありながら、折り込んだデニッシュが良好な浮きを示す事が確認された。
なお、本発明に係るロールイン用油脂組成物の配合は、コントロールの配合に対して、所定の油脂を追加配合するだけで容易に構築することができるものであった。
Discussion It was confirmed that the oil and fat composition for roll-ins according to the present invention has smooth physical properties that are suitable for folding, and yet the folded Danish pastries exhibit good floating properties.
The formulation of the oil and fat composition for roll-in according to the present invention could be easily constructed by simply adding a predetermined oil and fat to the control formulation.
Claims (3)
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％。
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５。
３ １０℃のSFCが５０％以下。
４ １０℃のＳＦＣが４９～７２％。
５ １５℃のＳＦＣが３９～６１％。
６ ２０℃のＳＦＣが２９～４９％。
７ ２５℃のＳＦＣが２０～３５％。
８ ３０℃のＳＦＣが１３～２４％。
９ ３５℃のＳＦＣが７～１４．５％。 An oil/fat composition for roll-in whose oil phase is composed of oil/fat mixture C and oil/fat A, wherein the oil phase contains 5 to 26% by mass of the oil/fat A, the oil/fat A satisfies the following requirements 1 to 3, and An oil and fat composition for roll-in, characterized in that oil and fat mixture C satisfies requirements 4 to 9 below.
1 Palmitic acid content is 20-40% by weight and stearic acid content is 1-20% by weight.
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5.
3 SFC at 10℃ is 50% or less.
4 SFC at 10°C is 49-72%.
5 SFC at 15°C is 39-61%.
6 SFC at 20°C is 29-49%.
7 SFC at 25°C is 20-35%.
8 SFC at 30°C is 13-24%.
9 SFC at 35°C is 7-14.5%.
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％。
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５。
３ １０℃のSFCが５０％以下。
４ １０℃のＳＦＣが４９～７２％。
５ １５℃のＳＦＣが３９～６１％。
６ ２０℃のＳＦＣが２９～４９％。
７ ２５℃のＳＦＣが２０～３５％。
８ ３０℃のＳＦＣが１３～２４％。
９ ３５℃のＳＦＣが７～１４．５％。 An oil/fat composition for roll-in whose oil phase is composed of oil/fat mixture C and oil/fat A, wherein the oil phase contains 5 to 26% by mass of the oil/fat A, the oil/fat A satisfies the following requirements 1 to 3, and A method for producing an oil and fat composition for roll-in, characterized in that oil and fat mixture C satisfies requirements 4 to 9 below.
1 Palmitic acid content is 20-40% by weight and stearic acid content is 1-20% by weight.
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5.
3 SFC at 10℃ is 50% or less.
4 SFC at 10°C is 49-72%.
5 SFC at 15°C is 39-61%.
6 SFC at 20°C is 29-49%.
7 SFC at 25°C is 20-35%.
8 SFC at 30°C is 13-24%.
9 SFC at 35°C is 7-14.5%.
１ パルミチン酸含量が20～40重量％及びステアリン酸含量が１～20重量％。
２ ステアリン酸／パルミチン酸の重量比率が0.025～０．５。
３ １０℃のSFCが５０％以下。
４ １０℃のＳＦＣが４９～７２％。
５ １５℃のＳＦＣが３９～６１％。
６ ２０℃のＳＦＣが２９～４９％。
７ ２５℃のＳＦＣが２０～３５％。
８ ３０℃のＳＦＣが１３～２４％。
９ ３５℃のＳＦＣが７～１４．５％。 The oil phase of the oil and fat composition for roll-in consists of oil and fat mixture C and oil and fat A, the oil and fat A is contained in the oil phase in an amount of 5 to 26% by mass, the oil and fat A satisfies the following requirements 1 to 3, and the oil and fat mixture A method for improving floatation in a baked layered flour food, characterized in that C satisfies requirements 4 to 9 below, in which the oil and fat composition for roll-in is folded into flour dough for baking and then baked.
1 Palmitic acid content is 20-40% by weight and stearic acid content is 1-20% by weight.
2 The weight ratio of stearic acid/palmitic acid is 0.025 to 0.5.
3 SFC at 10℃ is 50% or less.
4 SFC at 10°C is 49-72%.
5 SFC at 15°C is 39-61%.
6 SFC at 20°C is 29-49%.
7 SFC at 25°C is 20-35%.
8 SFC at 30°C is 13-24%.
9 SFC at 35°C is 7-14.5%.
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