JP4357129B2 - Oil composition for roll-in - Google Patents
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- JP4357129B2 JP4357129B2 JP2001059166A JP2001059166A JP4357129B2 JP 4357129 B2 JP4357129 B2 JP 4357129B2 JP 2001059166 A JP2001059166 A JP 2001059166A JP 2001059166 A JP2001059166 A JP 2001059166A JP 4357129 B2 JP4357129 B2 JP 4357129B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、ロールイン用油脂組成物、詳しくは特定のエステル交換油脂および乳脂肪を含有する低温での伸展性に優れたロールイン用油脂組成物に関する。
【０００２】
【従来の技術および発明が解決しようとする課題】
一般に、デニッシュぺストリー、クロワッサンなどの製造は次のようにして行なわれる。まず、練り上げた生地を、第一次発酵させた後リターダーと称する冷蔵庫に入れ、一方ロールイン用油脂組成物をロールインしやすいように適当な硬さに調整しておく。その後、生地を薄く伸ばし、その上にシート状にしたロールイン用油脂組成物を乗せて包み込み、折り畳み操作を行い、成型し、ホイロにて第二次発酵させ、オーブンで焼成する。
【０００３】
ロールイン用油脂組成物は、上記の包み込み、折り畳み操作、所謂ロールイン作業に耐え、しかもホイロの温度によって融出するものであってはならない。また、リターダーに入れて低温にした生地を使用するため、ロールイン用油脂組成物は、低温生地に抵触しても生地とともに展延する柔軟さが必要である。また、ロールイン作業を行うことにより生地の温度が上がってくる（夏期は特に温度が上がりやすい）ので、ロールイン用油脂組成物は、この生地の温度上昇時（普通２０℃）において、溶解したり、生地中に練り込まれたりしないようなものでなければならない。
【０００４】
以上を要約すれば、ロールイン用油脂組成物は、次の特性を有していることが必要である。
（１）ロールイン作業において、ロールイン用油脂組成物が切断されることなく、生地とともに展延し、しかもロールイン作業に伴う生地温度の上昇によってロールイン用油脂組成物が溶解して生地に練り込まれないこと。
（２）リターダーの温度（０〜１０℃）から２０℃程度までの広い温度範囲で可塑性があること。
（３）ホイロ温度（２５〜４０℃）においても、溶解して生地の層間から流れ出さないこと。
（４）風味および口溶けが良いこと。
【０００５】
上記の要求特性を満足させるために、ロールイン用油脂組成物の油脂成分については、従来から、多くの検討が行なわれてきた。
しかし、乳脂肪を配合した所謂「コンパウンドタイプ」のロールイン用油脂組成物は、良好な風味が得られる反面、リターダーの温度（０〜１０℃）から２０℃程度の広い温度範囲での可塑性に乏しく、低温で硬くなりやすい傾向にあり、数回のロールイン作業でロールイン用油脂組成物が切断されてしまい、作業性の面で十分な満足の得られるものではなかった。
【０００６】
従って、本発明の目的は、上記の要求特性を満足するロールイン用油脂組成物、即ち、可塑性範囲が広く、低温でも軟らかく、伸展性に優れ、ロールイン作業時に切断されず、かつ風味および口溶けの良いロールイン用油脂組成物を提供することにある。
【０００７】
【課題を解決するための手段】
本発明は、沃素価が１０以下であり、全構成脂肪酸のうち炭素数１８以上の構成脂肪酸が８０重量％以上である脂肪Ａと、沃素価が２０以下であり、全構成脂肪酸のうち炭素数１４以下の構成脂肪酸が６０重量％以上である脂肪Ｂとを、脂肪Ａ／脂肪Ｂ＝１０／９０〜９０／１０の重量比率で混合後、ランダムエステル交換したエステル交換油脂Ｃ、および乳脂肪を含有し、配合油脂のＳＦＣ（固体脂含量）が、１０℃で２０〜６０％、２０℃で１０〜４０％であり、レオメーター（不動工業製）を用いて、測定試料（縦４ｃｍ×横４ｃｍ×高さ３ｃｍ）を各測定温度に１時間放置し、レオメーターにて、直径５ｍｍの円板型アダプターを用い、試料台上昇速度２０ｍｍ／分で最大応力を測定し、これを硬さとしたとき、この硬さが、５℃で１５００〜７０００ｇ／ｃｍ 2 、１０℃で５００〜４０００ｇ／ｃｍ 2 であることを特徴とするロールイン用油脂組成物を提供することにより、上記目的を達成したものである。
【０００８】
【発明の実施の形態】
以下、本発明のロールイン用油脂組成物を詳細に説明する。
本発明のロールイン用油脂組成物の必須成分のエステル交換油脂Ｃを製造するために用いられる脂肪Ａとしては、沃素価が１０以下であることが必要であり、好ましくは５以下、さらに好ましくは３以下とする。上記脂肪Ａの沃素価が１０を超えたものであると、得られるロールイン用油脂組成物が低温で硬く、可塑性を有する温度範囲が狭いものとなるので好ましくない。
【０００９】
また、上記脂肪Ａは、全構成脂肪酸のうち炭素数１８以上の構成脂肪酸が８０重量％以上、好ましくは８５重量％以上、さらに好ましくは９０重量％以上のものである。上記脂肪Ａの全構成脂肪酸のうち炭素数１８以上の構成脂肪酸が８０重量％未満である場合も、得られるロールイン用油脂組成物が低温で硬く、可塑性を有する温度範囲が狭いものとなるので好ましくない。
【００１０】
上記脂肪Ａの具体例としては、好ましくは大豆硬化油、ナタネ硬化油、コーン硬化油の中から選ばれた１種または２種以上を用いるのが良く、さらに好ましくは大豆極度硬化油、ナタネ極度硬化油、コーン極度硬化油の中から選ばれた１種または２種以上を用いるのが良く、最も好ましくは大豆極度硬化油を用いるのが良い。
【００１１】
また、本発明のロールイン用油脂組成物の必須成分のエステル交換油脂Ｃを製造するために用いられる脂肪Ｂとしては、沃素価が２０以下であることが必要であり、好ましくは１８以下、より好ましくは１５以下とする。上記脂肪Ｂの沃素価が２０を超えたものであると、得られるロールイン用油脂組成物が低温で硬く、可塑性を有する温度範囲が狭いものとなるので好ましくない。
【００１２】
また、上記脂肪Ｂは、全構成脂肪酸のうち炭素数１４以下の構成脂肪酸が６０重量％以上、好ましくは６５重量％以上、さらに好ましくは７０重量％以上のものである。上記脂肪Ｂの全構成脂肪酸のうち炭素数１４以下の構成脂肪酸が６０重量％未満である場合も、得られるロールイン用油脂組成物が低温で硬く、可塑性を有する温度範囲が狭いものとなるので好ましくない。
【００１３】
上記脂肪Ｂの具体例としては、好ましくはヤシ油および／またはパーム核油を用いるのが良い。
【００１４】
本発明のロールイン用油脂組成物の必須成分のエステル交換油脂Ｃは、上記脂肪Ａと上記脂肪Ｂとをランダムエステル交換して得られるものである。この際、上記脂肪Ａおよび上記脂肪Ｂは、両者の重量比率が、脂肪Ａ／脂肪Ｂ＝１０／９０〜９０／１０、好ましくは１５／８５〜８５／１５、さらに好ましくは２５／７５〜７５／２５となるように混合する。脂肪Ａと脂肪Ｂの重量比率が１０／９０〜９０／１０の範囲外であると、ランダムエステル交換をしても、得られるロールイン用油脂組成物が低温で硬く、可塑性を有する温度範囲が狭いものとなるので好ましくない。
【００１５】
上記エステル交換油脂Ｃとしては、上記脂肪Ａと上記脂肪Ｂとを上記重量比率の範囲でランダムエステル交換したエステル交換油脂を１種または２種以上用いることができる。
【００１６】
本発明のロールイン用油脂組成物は、上記エステル交換油脂Ｃと共に、乳脂肪を必須成分とする。上記エステル交換油脂Ｃと該乳脂肪との配合比率は、特に制限はないが、好ましくはエステル交換油脂Ｃと乳脂肪との重量比率が２０／８０〜８０／２０、さらに好ましくは３０／７０〜７０／３０、最も好ましくは４０／６０〜６０／４０の範囲となるように混合する。
エステル交換油脂Ｃと乳脂肪との重量比率が２０／８０〜８０／２０の範囲外であると、得られるロールイン用油脂組成物が低温で硬くなりやすく、可塑性を有する温度範囲が狭くなりやすい。
【００１７】
また、上記エステル交換油脂Ｃの含有量は、本発明のロールイン用油脂組成物中、好ましくは５〜８０重量％、さらに好ましくは１５〜６０重量％、最も好ましくは２０〜４５重量％である。
また、上記乳脂肪の含有量は、本発明のロールイン用油脂組成物中、好ましくは５〜８０重量％、さらに好ましくは１０〜７０重量％、最も好ましくは２５〜４５重量％である。
【００１８】
本発明のロールイン用油脂組成物には、上記のエステル交換油脂Ｃおよび乳脂肪のほかに、その他の油脂として、例えばパーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、豚脂、カカオ脂、魚油、鯨油などの各種植物油脂、動物油脂ならびにこれらを水素添加、分別およびエステル交換から選択される１または２以上の処理を施した加工油脂から選ばれた１種または２種以上を使用しても良い。これらのその他の油脂の配合量は、本発明のロールイン用油脂組成物中、好ましくは０〜７５重量％、さらに好ましくは０〜５０重量％である。
【００１９】
また、本発明のロールイン用油脂組成物は、配合油脂のＳＦＣ（固体脂含量）が、好ましくは１０℃で２０〜６０％、２０℃で１０〜４０％、さらに好ましくは１０℃で２０〜５０％、２０℃で１０〜３０％、最も好ましくは１０℃で２０〜４０％、２０℃で１０〜２０％となるように、上記のエステル交換油脂Ｃ、乳脂肪およびその他の油脂を配合する。上記ＳＦＣが１０℃で２０％未満または２０℃で１０％未満の場合は、ロールイン用油脂組成物として軟らかくなりやすく、パフ性の良好なベーカリー製品が得られにくい。一方、上記ＳＦＣが１０℃で６０％超または２０℃で４０％超の場合は、伸展性が悪くなりやすく、広い温度範囲で可塑性を得られにくくなる。
【００２０】
上記ＳＦＣは、次のようにして測定する。即ち、配合油脂を６０℃に３０分保持し、油脂を完全に融解し、そして０℃に３０分保持して固化させる。さらに２５℃に３０分保持し、テンパリングを行い、その後、０℃に３０分保持する。これをＳＦＣの各測定温度に３０分保持後、ＳＦＣを測定する。
【００２１】
その他、本発明のロールイン用油脂組成物に含有させることができる成分としては、例えば、水、乳化剤、増粘安定剤、食塩や塩化カリウムなどの塩味剤、酢酸、乳酸、グルコン酸などの酸味料、糖類や糖アルコール類、ステビア、アスパルテームなどの甘味料、β―カロチン、カラメル、紅麹色素などの着色料、トコフェロール、茶抽出物などの酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白卵および各種卵加工品、着香料、乳製品、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類などの食品素材や食品添加物があげられる。
【００２２】
上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、サポニン類などがあげられ、これらの中から選ばれた１種または２種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明のロールイン用油脂組成物中、好ましくは０．０５〜３重量％、さらに好ましくは０．１〜１重量％である。また、本発明のロールイン用油脂組成物において、上記乳化剤が必要でなければ用いなくても良い。
【００２３】
上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉などがあげられ、これらの中から選ばれた１種または２種以上を用いることができる。上記増粘安定剤の配合量は、特に制限はないが、本発明のロールイン用油脂組成物中、好ましくは０〜１０重量％、さらに好ましくは０〜５重量％である。また、本発明のロールイン用油脂組成物において、上記増粘安定剤が必要でがなければ用いなくても良い。
【００２４】
また、本発明のロールイン用油脂組成物は、その硬さが、好ましくは５℃で１５００〜７０００ｇ／ｃｍ2 、１０℃で５００〜４０００ｇ／ｃｍ2 、さらに好ましくは５℃で２０００〜４０００ｇ／ｃｍ2 、１０℃で１０００〜２５００ｇ／ｃｍ2 、最も好ましくは５℃で２０００〜３０００ｇ／ｃｍ2 、１０℃で１０００〜２０００ｇ／ｃｍ2 とするのが良い。硬さが５℃で７０００ｇ／ｃｍ2 を超えたり、１０℃で４０００ｇ／ｃｍ2 を超えてしまうと、伸展性が悪くなりやすく、低温での可塑性が不十分となりやすい。また、硬さが５℃で１５００ｇ／ｃｍ2 未満であったり、１０℃で５００ｇ／ｃｍ2 未満であったりすると、パフ性の良好なペストリーが得られにくい。
【００２５】
上記硬さは、レオメーター（不動工業製）を用いて、例えば次のように測定する。測定試料（縦４cm×横４cm×高さ３cm）を各測定温度に１時間放置し、レオメーターにて、直径５mmの円板型アダプターを用い、試料台上昇速度２０mm／分で最大応力を測定し、これを硬さとする。
【００２６】
次に本発明のロールイン用油脂組成物の製造方法を説明する。
本発明のロールイン用油脂組成物は、その製造方法が特に制限されるものではなく、上述した各原料を混合し、必要により水相を加えて乳化する。そして次に殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。次に、急冷可塑化工程に供する。急冷可塑化する機器としては、密閉型連続式チューブ冷却機、例えばボテーター、コンビネーター、パーフェクターなどのマーガリン製造機やプレート型熱交換機などがあげられ、また、開放型のダイアクーラーとコンプレクターの組み合わせがあげられる。
また、本発明のロールイン用油脂組成物を製造する際の何れかの製造工程で、窒素、空気などを含気させても、含気させなくても構わない。
【００２７】
得られた本発明のロールイン用油脂組成物は、マーガリンタイプでもショートニングタイプでも良く、またその乳化形態は、油中水型、水中油型、および二重乳化型の何れでも構わない
また、本発明のロールイン用油脂組成物は、シート状、ブロック状、円柱状などの形状としてもよい。各々の形状についての好ましいサイズは、シート状：縦５０〜１０００ｍｍ、横５０〜１０００ｍｍ、厚さ１〜５０ｍｍ、ブロック状：縦５０〜１０００ｍｍ、横５０〜１０００ｍｍ、厚さ５０〜５００ｍｍ、円柱状：直径１〜２５ｍｍ、長さ５〜１００ｍｍである。
【００２８】
本発明のロールイン用油脂組成物は、デニッシュ、クロワッサン、パイ、フライドパイなどのベーカリー製品などに用いられ、その際の本発明のロールイン用油脂組成物の使用量は、ベーカリー製品の種類などにより異なるものであり、特に限定されるものではない。
【００２９】
【実施例】
以下、本発明を実施例によりさらに詳細に説明するが、本発明は、これらの実施例により何等制限されるものではない。
【００３０】
なお、下記の実施例および比較例において、パイは下記に示す配合および製法により製造し、評価に供した。
配合
強 力 粉 ７０ 重量部
薄 力 粉 ３０ 重量部
食 塩 １．３重量部
砂 糖 ２ 重量部
脱脂粉乳 ３ 重量部
練り込み油脂 ５ 重量部
水 ５４ 重量部
ロールイン用油脂組成物 ８０ 重量部
製法
ロールイン用油脂組成物以外の原料を、縦型ミキサーにて低速および中速でミキシングした後、冷蔵庫内で生地をリタードした。この生地にロールイン用油脂組成物をのせ、常法によりロールイン（４つ折り４回）し、成型（縦１００ｍｍ×横１００ｍｍ×厚さ３ｍｍ）し、焼成した。
【００３１】
（実施例１）
沃素価１のナタネ極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は９５重量％）と、沃素価１０のヤシ油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７８重量％）とを、ナタネ極度硬化油／ヤシ油＝２５／７５の重量比率で混合した後、ランダムエステル交換し、エステル交換油脂を得た。次いで、このエステル交換油脂と乳脂肪とを、エステル交換油脂／乳脂肪＝６０／４０の重量比率で混合し、配合油脂を得た。得られた配合油脂のＳＦＣは、１０℃で５８％、２０℃で３５％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、シート状のロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温でも軟らかく、伸展性に優れたものであり、ロールイン作業時にロールイン用油脂組成物が切断されることはなかった。
また、このロールイン用油脂組成物を用い、上記の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。これより得られたパイはパフ性の良好なものであることがわかる。
【００３２】
（実施例２）
沃素価２のコーン極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は８９重量％）と、沃素価１０のヤシ油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７８重量％）とを、コーン極度硬化油／ヤシ油＝５０／５０の重量比率で混合した後、ランダムエステル交換し、エステル交換油脂を得た。次いで、このエステル交換油脂と乳脂肪とを、エステル交換油脂／乳脂肪＝２０／８０の重量比率で混合し、この混合油３０重量％に大豆硬化油４０重量％およびナタネ油３０重量％を添加した配合油脂を得た。得られた配合油脂のＳＦＣは、１０℃で３７％、２０℃で２０％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、直径５ｍｍ、長さ４０ｍｍの円柱状に成型したロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温でも軟らかく、伸展性に優れたものであり、ロールイン作業時にロールイン用油脂組成物が切断されることはなかった。
また、このロールイン用油脂組成物を用い、実施例１と同様の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。これより得られたパイはパフ性の良好なものであることがわかる。
【００３３】
（実施例３）
沃素価１の大豆極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は８９重量％）と、沃素価１８のパーム核油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７０重量％）とを、大豆極度硬化油／パーム核油＝２５／７５の重量比率で混合した後、ランダムエステル交換し、エステル交換油脂を得た。次いで、このエステル交換油脂と乳脂肪とを、エステル交換油脂／乳脂肪＝４０／６０の重量比率で混合し、この混合油５０重量％にパーム硬化油２５重量％およびナタネ油２５重量％を添加した配合油脂を得た。得られた配合油脂のＳＦＣは、１０℃で３６％、２０℃で２２％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、シート状のロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温でも軟らかく、伸展性に優れたものであり、ロールイン作業時にロールイン用油脂組成物が切断されることはなかった。
また、このロールイン用油脂組成物を用い、実施例１と同様の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。これより得られたパイはパフ性の良好なものであることがわかる。
【００３４】
（実施例４）
沃素価１の大豆極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は８９重量％）と、沃素価１０のヤシ油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７８重量％）とを、大豆極度硬化油／ヤシ油＝２５／７５の重量比率で混合した後、ランダムエステル交換し、エステル交換油脂を得た。次いで、このエステル交換油脂と乳脂肪とを、エステル交換油脂／乳脂肪＝２０／８０の重量比率で混合し、配合油脂を得た。得られた配合油脂のＳＦＣは、１０℃で４９％、２０℃で２０％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、シート状のロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温でも軟らかく、伸展性に優れたものであり、ロールイン作業時にロールイン用油脂組成物が切断されることはなかった。
また、このロールイン用油脂組成物を用い、実施例１と同様の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。これより得られたパイはパフ性の良好なものであることがわかる。
【００３５】
（比較例１）
沃素価１の大豆極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は８９重量％）と、沃素価１０のヤシ油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７８重量％）とを、大豆極度硬化油／ヤシ油＝２５／７５の重量比率で混合した。次いで、この混合油と乳脂肪とを、混合油／乳脂肪＝６０／４０の重量比率で混合し、配合油脂を得た。得られた配合油脂のＳＦＣは、１０℃で６２％、２０℃で３８％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、シート状のロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温で、非常に硬く、伸展性に乏しく、ロールイン作業時にロールイン用油脂組成物が切断されてしまっていた。
また、このロールイン用油脂組成物を用い、実施例１と同様の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。下記表１に示すように、得られたパイは、パイの浮き倍率が低く、パフ性の劣るものであった。
【００３６】
（比較例２）
沃素価１の大豆極度硬化油（全構成脂肪酸のうち炭素数１８以上の構成脂肪酸は８９重量％）と、沃素価１８のパーム核油（全構成脂肪酸のうち炭素数１４以下の構成脂肪酸は７０重量％）とを、大豆極度硬化油／パーム核油＝５０／５０の重量比率で混合した。次いで、この混合油と乳脂肪とを、混合油／乳脂肪＝２０／８０の重量比率で混合し、この混合油３０重量％に大豆硬化油４０重量％およびナタネ油３０重量％を添加した配合油脂を得た。得られた配合油のＳＦＣは、１０℃で３９％、２０℃で２６％であった。この配合油脂８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％およびレシチン０．１重量％を混合溶解した油相と、水１６重量％、食塩１重量％および脱脂粉乳２重量％とを、常法により、油中水型の乳化物とし、急冷可塑化工程にかけ、シート状のロールイン用油脂組成物を得た。
得られたロールイン用油脂組成物の硬さ（５℃および１０℃における硬さ）を下記表１に示す。このロールイン用油脂組成物は、低温で、非常に硬く、伸展性に乏しく、ロールイン作業時にロールイン用油脂組成物が切断されてしまっていた。
また、このロールイン用油脂組成物を用い、実施例１と同様の配合および製法にてパイを得た。得られたパイの浮き倍率（焼成後のパイの厚みを焼成前の生地厚で除した値；焼成品１０個の平均値）を下記表１に示す。下記表１に示すように、得られたパイは、パイの浮き倍率が低く、パフ性の劣るものであった。
【００３７】
なお、実施例および比較例におけるロールイン用油脂組成物の配合油脂のＳＦＣは、次のようにして測定した。配合油脂を６０℃に３０分保持し、油脂を完全に融解し、そして０℃に３０分保持して固化させる。さらに２５℃に３０分保持し、テンパリングを行い、その後、０℃に３０分保持する。これをＳＦＣの各測定温度に３０分保持後、ＳＦＣを測定した。
また、実施例および比較例におけるロールイン用油脂組成物の硬さは、次のようにして測定した。測定試料（縦４cm×横４cm×高さ３cm）を各測定温度に１時間放置し、レオメーター（不動工業製）にて、直径５mmの円板型アダプターを用い、試料台上昇速度２０mm／分で最大応力を測定し、これを硬さとした。
【００３８】
【表１】
上記表１に示す結果から明らかなように、脂肪Ａと脂肪Ｂとを、脂肪Ａ／脂肪Ｂ＝１０／９０〜９０／１０の重量比率で用いても、エステル交換を行なっていない比較例１および２のロールイン用油脂組成物は、温度変化によって硬軟の変化が大きいので可塑性範囲が狭く、また低温で非常に硬いことから低温でのロールイン適性を有さないと判断される。さらに比較例１および２のロールイン用油脂組成物を用いても、パフ性の良好なパイが得られない。
これに対し、実施例１〜４の本発明のロールイン用油脂組成物は、温度変化による硬軟の変化が小さいので可塑性範囲が広く、低温でも軟らかく、伸展性の良好な物性を示すことが判る。さらに実施例１〜４のロールイン用油脂組成物を用いることで、パフ性の良好なパイが得られる。
【００４０】
【発明の効果】
本発明のロールイン用油脂組成物は、可塑性範囲が広く、低温でも軟らかく、伸展性に優れ、ロールイン作業時に切断されず、かつ風味および口溶けの良いものである。さらに本発明のロールイン用油脂組成物を用いることにより、パフ性の良好なベーカリー製品が得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a roll-in oil and fat composition, and more particularly to a roll-in oil and fat composition excellent in extensibility at low temperatures, which contains a specific transesterified oil and fat and milk fat.
[0002]
[Background Art and Problems to be Solved by the Invention]
In general, the manufacture of Danish pastries, croissants and the like is performed as follows. First, the kneaded dough is first fermented and then placed in a refrigerator called a retarder. On the other hand, the oil-in-fat composition for roll-in is adjusted to an appropriate hardness so that it can be easily rolled-in. Thereafter, the dough is stretched thinly, and the oil composition for roll-in formed into a sheet is placed on the dough and wrapped. The folding operation is performed, molded, subjected to secondary fermentation with a proofer, and baked in an oven.
[0003]
The oil-in-fat composition for roll-in must withstand the above-described wrapping and folding operations, so-called roll-in operation, and should not melt with the temperature of the proofer. Moreover, since the dough made into the retarder and made low temperature is used, the oil-fat composition for roll-in needs the softness | flexibility which spreads with a dough even if it contacts a low-temperature dough. Also, since the temperature of the dough increases by performing the roll-in operation (particularly in summer, the temperature tends to increase), the oil-in-fat composition for roll-in dissolves when the temperature of the dough increases (usually 20 ° C.). Or be kneaded into the dough.
[0004]
To summarize the above, it is necessary for the oil-in-fat composition for roll-in to have the following characteristics.
(1) In the roll-in operation, the oil-in-fat composition for roll-in is spread with the dough without being cut, and the oil-in-fat composition for roll-in is dissolved by the rise in the dough temperature accompanying the roll-in operation. Do not be kneaded.
(2) The plasticity is present in a wide temperature range from the retarder temperature (0 to 10 ° C.) to about 20 ° C.
(3) Even at the proof temperature (25 to 40 ° C.), it should not melt and flow out of the dough layer.
(4) Good flavor and melting in the mouth.
[0005]
In order to satisfy the above required characteristics, many studies have been made on the oil and fat components of the oil and fat composition for roll-in.
However, the so-called “compound-type” oil-in composition for roll-in containing milk fat can provide a good flavor, but has a plasticity in a wide temperature range from the retarder temperature (0 to 10 ° C.) to about 20 ° C. It was scarce and tended to be hard at low temperatures, and the oil-in-fat composition for roll-in was cut by several roll-in operations, and satisfactory satisfaction was not obtained in terms of workability.
[0006]
Accordingly, an object of the present invention is to provide a roll-in oil and fat composition that satisfies the above-mentioned required characteristics, that is, a wide plasticity range, is soft even at low temperatures, has excellent extensibility, is not cut during the roll-in operation, and has a flavor and mouth melt. It is providing the oil-fat composition for roll-ins with good quality.
[0007]
[Means for Solving the Problems]
In the present invention, the fat A having an iodine value of 10 or less and a constituent fatty acid having a carbon number of 18 or more of all constituent fatty acids of 80% by weight or more, and an iodine value of 20 or less and having a carbon number of all constituent fatty acids. Fat B, whose constituent fatty acid of 14 or less is 60% by weight or more, was mixed at a weight ratio of Fat A / Fat B = 10/90 to 90/10, and then transesterified oil C and milk fat subjected to random transesterification. The SFC (solid fat content) of the blended fats and oils is 20 to 60% at 10 ° C. and 10 to 40% at 20 ° C., and using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), a measurement sample (length 4 cm × width 4cm x 3cm in height) left at each measurement temperature for 1 hour, using a rheometer with a disk adapter with a diameter of 5mm, the maximum stress was measured at a sample stage ascending speed of 20mm / min, and this was made hard When this hardness is 1 at 5 ° C By providing a roll-in fats and oils composition, characterized by at 500~7000g / cm 2, 10 ℃ is 500~4000g / cm 2, is obtained by achieving the above object.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the oil and fat composition for roll-in of the present invention will be described in detail.
The fat A used for producing the transesterified oil C, which is an essential component of the oil composition for roll-in of the present invention, needs to have an iodine value of 10 or less, preferably 5 or less, more preferably 3 or less. If the iodine value of the fat A exceeds 10, the resulting oil-in-fat composition for roll-in is hard at low temperature and the temperature range having plasticity is narrow, which is not preferable.
[0009]
In addition, the fat A is composed of 80% by weight or more, preferably 85% by weight or more, and more preferably 90% by weight or more of the constituent fatty acids having 18 or more carbon atoms among all the constituent fatty acids. Even when the constituent fatty acid having 18 or more carbon atoms is less than 80% by weight among all the constituent fatty acids of the fat A, the obtained oil-in composition for roll-in is hard at low temperature and the temperature range having plasticity is narrow. It is not preferable.
[0010]
As a specific example of the fat A, it is preferable to use one or two or more kinds selected from soybean hardened oil, rapeseed oil, and corn hardened oil, and more preferably soybean extremely hardened oil and rapeseed extreme. It is preferable to use one or more selected from among hardened oil and corn extremely hardened oil, and it is most preferable to use soybean extremely hardened oil.
[0011]
In addition, the fat B used for producing the transesterified oil C, which is an essential component of the oil composition for roll-in of the present invention, needs to have an iodine value of 20 or less, preferably 18 or less, more Preferably it is 15 or less. If the iodine value of the fat B exceeds 20, the resulting oil-in composition for roll-in is hard at low temperatures and the temperature range having plasticity is narrow, which is not preferable.
[0012]
In addition, the fat B is a fatty acid having 14 or less carbon atoms among all the fatty acids, preferably 60% by weight or more, more preferably 65% by weight or more, and still more preferably 70% by weight or more. Even in the case where the constituent fatty acid having 14 or less carbon atoms is less than 60% by weight among all the constituent fatty acids of the fat B, the obtained oil-in composition for roll-in is hard at low temperature and the temperature range having plasticity is narrow. It is not preferable.
[0013]
As a specific example of the fat B, it is preferable to use coconut oil and / or palm kernel oil.
[0014]
The transesterified fat / oil C, which is an essential component of the fat / oil composition for roll-in of the present invention, is obtained by random transesterification of the fat A and the fat B. At this time, the fat A and the fat B have a weight ratio of fat A / fat B = 10/90 to 90/10, preferably 15/85 to 85/15, more preferably 25/75 to 75. Mix to / 25. If the weight ratio of fat A and fat B is out of the range of 10/90 to 90/10, even if random transesterification is performed, the obtained oil-in composition for roll-in is hard at low temperature and has a plastic temperature range. Since it becomes narrow, it is not preferable.
[0015]
As the transesterified oil and fat C, one or more transesterified fats and oils obtained by random transesterification of the fat A and the fat B in the range of the weight ratio can be used.
[0016]
The oil-in-fat composition for roll-in of the present invention contains milk fat as an essential component together with the above-described transesterified oil-and-fat C. The blending ratio of the transesterified oil C and the milk fat is not particularly limited, but preferably the weight ratio of the transesterified oil C and the milk fat is 20/80 to 80/20, more preferably 30/70 to Mix to 70/30, most preferably in the range of 40/60 to 60/40.
When the weight ratio of the transesterified fat / oil C and milk fat is outside the range of 20/80 to 80/20, the obtained fat / oil composition for roll-in tends to be hard at low temperature and the temperature range having plasticity tends to be narrow. .
[0017]
The content of the transesterified oil / fat C is preferably 5 to 80% by weight, more preferably 15 to 60% by weight, and most preferably 20 to 45% by weight in the oil / fat composition for roll-in of the present invention. .
The content of the milk fat is preferably 5 to 80% by weight, more preferably 10 to 70% by weight, and most preferably 25 to 45% by weight in the oil-in-fat composition for roll-in of the present invention.
[0018]
In addition to the above-described transesterified oil C and milk fat, other oils and fats include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed 1 or 2 or more selected from oil, rice oil, sunflower oil, safflower oil, beef tallow, pork tallow, cocoa butter, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and transesterification You may use 1 type, or 2 or more types selected from the processed fats and oils which processed. The blending amount of these other fats and oils is preferably 0 to 75% by weight, more preferably 0 to 50% by weight in the oil and fat composition for roll-in of the present invention.
[0019]
In addition, the oil-in-fat composition for roll-in of the present invention has an SFC (solid fat content) of the blended oil and fat, preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 20 to 20 at 10 ° C. 50%, 10 to 30% at 20 ° C, most preferably 20 to 40% at 10 ° C, and 10 to 20% at 20 ° C, the above-mentioned transesterified oil C, milk fat and other fats and oils are blended . When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it tends to be soft as a roll-in oil and fat composition, and it is difficult to obtain a bakery product with good puffing properties. On the other hand, when the SFC is more than 60% at 10 ° C. or more than 40% at 20 ° C., the extensibility tends to be poor, and it becomes difficult to obtain plasticity in a wide temperature range.
[0020]
The SFC is measured as follows. That is, the blended fat / oil is held at 60 ° C. for 30 minutes, the fat / oil is completely melted, and held at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After holding this at each measurement temperature of SFC for 30 minutes, SFC is measured.
[0021]
Other components that can be contained in the oil-in-fat composition for roll-in of the present invention include, for example, water, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidity such as acetic acid, lactic acid, and gluconic acid. , Sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, plant protein eggs such as wheat protein and soy protein And various processed egg products, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, Examples include food materials such as meat and seafood, and food additives.
[0022]
Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples thereof include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the oil-fat composition for roll-ins of this invention, Preferably it is 0.05 to 3 weight%, More preferably, it is 0.1 to 1 weight%. Moreover, in the oil-fat composition for roll-in of this invention, if the said emulsifier is not required, it may not be used.
[0023]
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. Although the compounding quantity of the said thickening stabilizer does not have a restriction | limiting in particular, In the oil-fat composition for roll-ins of this invention, Preferably it is 0-10 weight%, More preferably, it is 0-5 weight%. Moreover, in the oil-in-fat composition for roll-in of this invention, if the said thickening stabilizer is not required, it is not necessary to use it.
[0024]
Also, roll-in fat and oil composition for the present invention, its hardness is preferably 500~4000g / cm 2 at 5 ° C. in 1500~7000g / cm 2, 10 ℃, more preferably at 5 ℃ 2000~4000g / cm 2 , 1000 to 2500 g / cm 2 at 10 ° C., most preferably 2000 to 3000 g / cm 2 at 5 ° C., 1000 to 2000 g / cm 2 at 10 ° C. Hardness or exceed 7000 g / cm 2 at 5 ° C., the exceeds 4000 g / cm 2 at 10 ° C., extensibility tends deteriorated, it tends to become insufficient plasticity at low temperatures. Further, if the hardness is less than 1500 g / cm 2 at 5 ° C. or less than 500 g / cm 2 at 10 ° C., it is difficult to obtain a pastry with good puffing properties.
[0025]
The hardness is measured, for example, as follows using a rheometer (manufactured by Fudo Kogyo). The measurement sample (4 cm long x 4 cm wide x 3 cm high) is allowed to stand at each measurement temperature for 1 hour, and the maximum stress is measured with a rheometer using a disk adapter with a diameter of 5 mm at a sample table ascent rate of 20 mm / min. This is the hardness.
[0026]
Next, the manufacturing method of the oil-fat composition for roll-ins of this invention is demonstrated.
The production method of the oil-in-fat composition for roll-in of the present invention is not particularly limited, and the above-described raw materials are mixed, and if necessary, an aqueous phase is added and emulsified. It is then desirable to sterilize. 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. Next, it is subjected to a rapid cooling plasticization process. Equipment for rapid plasticization includes closed continuous tube coolers, such as margarine making machines such as botatas, combinators, and perfectors, and plate heat exchangers, and open-type diacoolers and compressors. A combination is given.
Moreover, in any manufacturing process at the time of manufacturing the oil-fat composition for roll-ins of this invention, it does not matter whether nitrogen, air, etc. are included or not included.
[0027]
The obtained oil and fat composition for roll-in of the present invention may be a margarine type or a shortening type, and the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The oil-in-fat composition for roll-in of the invention may have a sheet shape, a block shape, a columnar shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm and a length of 5 to 100 mm.
[0028]
The oil and fat composition for roll-in of the present invention is used for bakery products such as Danish, croissant, pie, and fried pie. The amount of the oil and fat composition for roll-in of the present invention is the type of bakery product, etc. It is different depending on the case and is not particularly limited.
[0029]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.
[0030]
In the following examples and comparative examples, pie was produced by the following formulation and production method and subjected to evaluation.
Formulation Strong powder 70 parts by weight Thin powder 30 parts by weight Dietary salt 1.3 parts by weight Sand Sugar 2 parts by weight Nonfat dry milk 3 parts by weight Kneaded fat 5 parts by weight Water 54 parts by weight Oil composition for roll-in 80 parts by weight
Manufacturing method Raw materials other than the oil-in composition for roll-in were mixed at a low speed and a medium speed with a vertical mixer, and then the dough was retarded in a refrigerator. The oil-and-fat composition for roll-in was placed on this dough, rolled-in (four folds and four times) by a conventional method, molded (length 100 mm × width 100 mm × thickness 3 mm), and fired.
[0031]
(Example 1)
Rapeseed extremely hardened oil with iodine value of 1 (95% by weight of constituent fatty acids having 18 or more carbon atoms out of all constituent fatty acids) and palm oil with iodine value of 10 (78% of constituent fatty acids having 14 or less carbon atoms of all constituent fatty acids) %) Was mixed at a weight ratio of rapeseed extremely hardened oil / coconut oil = 25/75, and then subjected to random transesterification to obtain a transesterified oil and fat. Subsequently, this transesterified fat and oil and milk fat were mixed at a weight ratio of transesterified fat / milk / milk fat = 60/40 to obtain a blended fat / oil. The SFC of the obtained blended fats and oils was 58% at 10 ° C and 35% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a sheet-like oil-in-fat composition for roll-in.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This roll-in oil and fat composition was soft even at low temperatures and excellent in extensibility, and the roll-in oil and fat composition was not cut during the roll-in operation.
Moreover, a pie was obtained by using the roll-in oil composition according to the above-described formulation and production method. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). This shows that the pie obtained has a good puffing property.
[0032]
(Example 2)
Corn-hardened oil with iodine value of 2 (89% by weight of constituent fatty acids having 18 or more carbon atoms out of all constituent fatty acids) and palm oil with iodine number of 10 (78% by weight of constituent fatty acids having 14 or less carbon atoms of all constituent fatty acids) %) Was mixed at a weight ratio of corn extremely hardened oil / coconut oil = 50/50, and then subjected to random transesterification to obtain transesterified oils and fats. Next, the transesterified fat and milk fat are mixed at a weight ratio of transesterified fat / milk fat = 20/80, and 40% by weight of soybean hardened oil and 30% by weight of rapeseed oil are added to 30% by weight of the mixed oil. The obtained blended oil was obtained. The SFC of the obtained blended fats and oils was 37% at 10 ° C and 20% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a roll-in oil-and-fat composition molded into a cylindrical shape having a diameter of 5 mm and a length of 40 mm.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This roll-in oil and fat composition was soft even at low temperatures and excellent in extensibility, and the roll-in oil and fat composition was not cut during the roll-in operation.
Moreover, the pie was obtained with the same mixing | blending and manufacturing method as Example 1 using this oil-fat composition for roll-ins. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). From this, it can be seen that the pies obtained have good puffing properties.
[0033]
(Example 3)
Soy hardened oil with iodine value of 1 (89% by weight of constituent fatty acids having 18 or more carbon atoms out of all constituent fatty acids) and palm kernel oil with iodine number of 18 (of 70 constituent fatty acids having 14 or less carbon atoms out of all constituent fatty acids) Weight%) was mixed at a weight ratio of soybean extremely hardened oil / palm kernel oil = 25/75, and then subjected to random transesterification to obtain transesterified fats and oils. Next, the transesterified oil and milk fat are mixed at a weight ratio of transesterified oil / fat / milk fat = 40/60, and 50% by weight of the mixed oil is added with 25% by weight of palm hardened oil and 25% by weight of rapeseed oil. The obtained blended oil was obtained. The SFC of the obtained blended fat / oil was 36% at 10 ° C. and 22% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a sheet-like oil-in-fat composition for roll-in.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This roll-in oil and fat composition was soft even at low temperatures and excellent in extensibility, and the roll-in oil and fat composition was not cut during the roll-in operation.
Moreover, the pie was obtained with the same mixing | blending and manufacturing method as Example 1 using this oil-fat composition for roll-ins. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). From this, it can be seen that the pies obtained have good puffing properties.
[0034]
(Example 4)
Soy hardened oil with iodine value of 1 (89% by weight of constituent fatty acids having 18 or more carbon atoms among all the constituent fatty acids) and palm oil with iodine value of 10 (78% by weight of constituent fatty acids having 14 or less carbon atoms of all the constituent fatty acids) %) Was mixed at a weight ratio of soybean extremely hardened oil / coconut oil = 25/75, and then subjected to random transesterification to obtain a transesterified oil and fat. Subsequently, this transesterified oil and fat and milk fat were mixed at a weight ratio of transesterified oil / fat / milk fat = 20/80 to obtain a blended fat. The SFC of the obtained blended fat was 49% at 10 ° C and 20% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a sheet-like oil-in-fat composition for roll-in.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This roll-in oil and fat composition was soft even at low temperatures and excellent in extensibility, and the roll-in oil and fat composition was not cut during the roll-in operation.
Moreover, the pie was obtained with the same mixing | blending and manufacturing method as Example 1 using this oil-fat composition for roll-ins. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). From this, it can be seen that the pies obtained have good puffing properties.
[0035]
(Comparative Example 1)
Soy hardened oil with iodine value of 1 (89% by weight of constituent fatty acids having 18 or more carbon atoms among all the constituent fatty acids) and palm oil with iodine value of 10 (78% by weight of constituent fatty acids having 14 or less carbon atoms of all the constituent fatty acids) %) Was mixed at a weight ratio of soybean superhardened oil / coconut oil = 25/75. Next, the mixed oil and milk fat were mixed at a weight ratio of mixed oil / milk fat = 60/40 to obtain a blended fat. The SFC of the obtained blended fat was 62% at 10 ° C and 38% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a sheet-like oil-in-fat composition for roll-in.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This oil-in composition for roll-in was very hard at low temperature and poor in extensibility, and the oil-in-fat composition for roll-in was cut during the roll-in operation.
Moreover, the pie was obtained with the same mixing | blending and manufacturing method as Example 1 using this oil-fat composition for roll-ins. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). As shown in Table 1 below, the obtained pie had a low pie floating ratio and poor puffing properties.
[0036]
(Comparative Example 2)
Soy hardened oil with iodine value of 1 (89% by weight of constituent fatty acids having 18 or more carbon atoms out of all constituent fatty acids) and palm kernel oil with iodine number of 18 (of 70 constituent fatty acids having 14 or less carbon atoms out of all constituent fatty acids) % By weight) was mixed at a weight ratio of soybean extremely hardened oil / palm kernel oil = 50/50. Next, the blended oil and milk fat were mixed at a weight ratio of mixed oil / milk fat = 20/80, and the blended oil was added with 30% by weight of the mixed oil and 40% by weight of soybean hardened oil and 30% by weight of rapeseed oil. An oil was obtained. The SFC of the obtained blended oil was 39% at 10 ° C and 26% at 20 ° C. An oil phase in which 0.5% by weight of stearic acid monoglyceride and 0.1% by weight of lecithin as an emulsifier are mixed and dissolved in 80.4% by weight of the blended fats and oils, 16% by weight of water, 1% by weight of salt and 2% by weight of skim milk powder Was converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step to obtain a sheet-like oil-in-fat composition for roll-in.
The hardness (hardness at 5 ° C. and 10 ° C.) of the obtained oil-in composition for roll-in is shown in Table 1 below. This oil-in composition for roll-in was very hard at low temperature and poor in extensibility, and the oil-in-fat composition for roll-in was cut during the roll-in operation.
Moreover, the pie was obtained with the same mixing | blending and manufacturing method as Example 1 using this oil-fat composition for roll-ins. Table 1 below shows the floating ratio of the obtained pie (the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking; the average value of 10 baked products). As shown in Table 1 below, the obtained pie had a low pie floating ratio and poor puffing properties.
[0037]
In addition, SFC of the compounded fats and oils of the oil composition for roll-ins in an Example and a comparative example was measured as follows. The blended fat / oil is held at 60 ° C. for 30 minutes, the fat / oil is completely melted, and held at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After holding this at each measurement temperature of SFC for 30 minutes, SFC was measured.
Moreover, the hardness of the oil-fat composition for roll-ins in an Example and a comparative example was measured as follows. A measurement sample (4 cm long x 4 cm wide x 3 cm high) is allowed to stand at each measurement temperature for 1 hour, and a rheometer (manufactured by Fudo Kogyo Co., Ltd.) is used with a 5 mm diameter disk adapter to raise the sample table at a rate of 20 mm / min. The maximum stress was measured at, and this was taken as hardness.
[0038]
[Table 1]
As is clear from the results shown in Table 1, Comparative Example 1 in which fat A and fat B were used at a weight ratio of fat A / fat B = 10/90 to 90/10 but was not transesterified The oil-and-fat compositions for roll-in 2 and 2 are judged to have no roll-in suitability at low temperatures because the change in temperature is large and the change in hardness is large, so the plastic range is narrow, and they are very hard at low temperatures. Furthermore, even if it uses the oil-fat composition for roll-ins of the comparative examples 1 and 2, pie with favorable puff property cannot be obtained.
On the other hand, it can be seen that the oil-in-fat composition for roll-in of the present invention of Examples 1 to 4 has a wide plasticity range due to a small change in hardness and softness due to a temperature change, is soft even at a low temperature, and exhibits good extensibility. . Furthermore, the puff with favorable puff property is obtained by using the oil-fat composition for roll-in of Examples 1-4.
[0040]
【The invention's effect】
The oil-in-fat composition for roll-in of the present invention has a wide plasticity range, is soft even at a low temperature, has excellent extensibility, is not cut during roll-in operation, and has a good flavor and meltability. Furthermore, by using the oil and fat composition for roll-in of the present invention, a bakery product with good puffing properties can be obtained.
Claims (3)
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| JP2001059166A JP4357129B2 (en) | 2001-03-02 | 2001-03-02 | Oil composition for roll-in |
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| JP2001059166A JP4357129B2 (en) | 2001-03-02 | 2001-03-02 | Oil composition for roll-in |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006011331A1 (en) * | 2004-07-30 | 2006-02-02 | Fuji Oil Company, Limited | Water-in-oil type emulsifying composition to be rolled in |
| JP2007060913A (en) * | 2005-08-29 | 2007-03-15 | Kaneka Corp | Sheet-like water-in-oil emulsified oil-and-fat composition, and lamellar swollen food using the same |
| JP4530968B2 (en) * | 2005-11-01 | 2010-08-25 | 株式会社Ａｄｅｋａ | Oil composition for roll-in |
| JP2007143430A (en) * | 2005-11-25 | 2007-06-14 | Fuji Oil Co Ltd | Plastic oil-and-fat composition having light-exposure resistance, bakery food product using the composition, and dough for the bakery food product |
| JP4715614B2 (en) * | 2006-04-20 | 2011-07-06 | 不二製油株式会社 | Transesterified oil and plastic fat composition using the same as hard stock |
| JP4582099B2 (en) * | 2007-02-14 | 2010-11-17 | 不二製油株式会社 | Roll-in plastic oil-in-water emulsion |
| WO2014050488A1 (en) * | 2012-09-26 | 2014-04-03 | 日清オイリオグループ株式会社 | Plastic oil-and-fat composition |
| JP6595859B2 (en) * | 2015-09-11 | 2019-10-23 | 株式会社Ａｄｅｋａ | Method for producing plastic oil composition for roll-in |
| EP3421579B1 (en) | 2016-02-22 | 2021-03-17 | Fuji Oil Holdings Inc. | Transesterified oil and plastic oil/fat composition using same as hardstock |
| CN108777971A (en) * | 2016-03-24 | 2018-11-09 | 不二制油集团控股株式会社 | Plastic fat and use fat or oil composition using being involved in for its |
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