JP6302243B2 - Layered food fat composition and plastic fat, dough and baked product using the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a layered food fat composition used by being folded into a baked product dough, and a plastic fat, dough and baked product using the same.

  Conventionally, baked goods such as Danish, croissant, pie, etc. have been mainly preferred for crispy texture, but in recent years there are various demands for palatability, for example, contrary to crispy texture, What has a soft texture is also desired.

  And, in addition to giving a soft texture to the baked product, the margarine for layered food used by being folded into the dough of the baked product can be melted and tasted in the baked product, There is a demand for workability when producing the dough, for example, less stickiness. In addition, trans-type fatty acids are said to increase the risk of arteriosclerosis, and it is desired that raw oils and fats have a low amount of trans-acid in consideration of the concern about the effect on health.

  Conventionally, as a technique for imparting a soft texture to the baked product as described above, Patent Document 1 proposes that cocoa butter substitute fat and lauric fat and oil are blended in an oil and fat composition. Yes. Patent Documents 2 and 3 propose increasing the water content of margarine for layered food.

  Moreover, as another prior art regarding the oil composition for layered foods, for example, in Patent Documents 4 and 5, transesterified oil and fat of lauric oil and palm oil and fat are used, and the triglyceride composition in the oil and fat composition is specified. A range of techniques has been proposed.

JP 2005-247317 A JP 2003-134999 A JP 2002-272361 A Special table 2009-150951 gazette JP 2009-034089 A

  However, the technique described in Patent Document 1 has a problem that the physical properties of the oil composition for layered foods are liable to be reduced because there is no oil or fat as a crystal nucleus and the compatibility between the oil and fat is poor.

  Since the techniques described in Patent Documents 2 and 3 have a large amount of water, the amount of oil and fat is small, and in order to give the sheet-shaped layered food margarine a waist, the solid fat content in the oil and fat is increased more than usual. There is a need to. However, in this case, the melting of the baked product tends to be poor, and if the emulsification is not strong, the moisture in the fat and oil moves to the dough when extending with the dough, resulting in stickiness and poor workability during confectionery baking was there.

  The techniques described in Patent Documents 4 and 5 have low iodine value of the transesterified oil and fat, so the compatibility between the transesterified fat and oil and other fats and oils is poor, and the physical properties, workability, texture, etc. of the layered food fat composition There were concerns that affect For example, if the compatibility is poor, the plasticity tends to be low, and the extensibility with the fabric tends to be low.

  The present invention has been made in view of the circumstances as described above, and can produce a baked product with a softer texture than the conventional one, with good meltability and taste, and when producing a dough It is an object of the present invention to provide a layered food and fat composition with good workability and a plastic fat and oil, a dough and a baked product using the same.

  In order to solve the above problems, the layered food fat composition of the present invention is a layered food fat composition used by being folded into a baked product dough, wherein the content of lauric acid in all the constituent fatty acids is A transesterified oil and fat of lauric oil and fat (A1) that is 30% by mass or more and a palm oil and fat (A2) that has a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more, and 2 obtained by mixing fats and oils including transesterified fats and oils (A) having an iodine value in the range of 20 to 45, and containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The total ratio of saturated triglycerides and trisaturated triglycerides containing three saturated fatty acids (S) as constituent fatty acids is in the range of 40 to 65% by mass. Of the two saturated triglycerides, symmetric triglyceride (SUS) and unpaired The ratio of the triglyceride in which the total carbon number of the constituent fatty acids is 40 to 48 is in the range of 10 to 30% by mass within the range of the mass ratio (SUS / SSU) to the triglyceride type (SSU) of more than 1.2 to 3.0. It is characterized by being within.

  In this layered food fat composition, the transesterified fat (A) preferably has an iodine value of 2 or less in the lauric fat (A1).

  In this layered food fat composition, the transesterified fat (A) preferably has an iodine value of 30 to 55 in the palm-based fat (A2).

  In this layered food and fat composition, the transesterified fat and oil (A) comprises 5% by weight or more and less than 30% by weight of the lauric fat (A1) and 70% by weight or more and 95% by weight or less of the palm fat (A2). It is preferable to obtain by exchange.

  In the layered food and fat composition, the transesterified fat and oil (A) preferably has a content of saturated fatty acids having 12 to 14 carbon atoms in the total constituent fatty acids in the range of 7 to 20% by mass.

  In the layered food fat composition, the transesterified fat (A) preferably has a content of unsaturated fatty acids having 18 carbon atoms in the total constituent fatty acids in the range of 18 to 40% by mass.

  In the layered food fat composition, the total ratio of the transesterified fat (A), the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is 1 to 25% by mass. It is preferable to obtain by mixing fats and oils containing the fats and oils (B) which are in the range.

  In this layered food and fat composition, the fat and oil (B) preferably contains at least one fat selected from palm oil and fat having an iodine value of 45 to 65, transesterified fat and oil of palm soft oil, and lard.

  This layered food fat composition is preferably obtained by further mixing an oil containing at least one selected from liquid oil (C) and extremely hardened oil (D).

  The layered food-use plastic fat / oil of the present invention contains the layered food-use fat / oil composition.

  The dough for a baked product of the present invention contains the above-mentioned layered food plastic oil.

  The fired product of the present invention is obtained by firing the dough.

  According to the present invention, it is possible to obtain a baked product having a soft texture, good meltability in the mouth and good taste, and good workability when producing a dough.

The present invention is described in detail below.
1. Layered food fat composition The layered food fat composition of the present invention comprises two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and saturated fatty acids ( The total ratio with 3 saturated triglycerides containing 3 S) is in the range of 40 to 65% by mass, preferably in the range of 40 to 60% by mass with respect to the mass of the entire fat. Within this range, extensibility with the dough of the layered food plastic fat and oil using the layered food fat composition is good and workability is good because it is less sticky, soft texture, mouth melt and taste Also, a good fired product can be obtained. When the total ratio is 40% by mass or more, the dough is less sticky, and the baked product has a soft texture and melts in the mouth. When the total ratio is 65% by mass or less, the extensibility with the dough is good, the flavor of the baked product is sustained and the taste is good, and the baked product has a soft texture.

  The layered food fat composition of the present invention has a mass ratio (SUS / SSU) of a symmetric triglyceride (SUS) to an asymmetric triglyceride (SSU) of disaturated triglycerides in a range of more than 1.2 to 3.0. Of these, it is preferably in the range of more than 1.2 to 2.7. Within this range, it is possible to obtain a baked product that has good workability because it has good extensibility with the dough of the layered food plastic oil and fat and is less sticky, has a soft texture, and has good mouth melting and taste. it can. When this mass ratio exceeds 1.2, the fired product has a soft texture and good taste, and when this mass ratio is 3.0 or less, the extensibility with the dough is good and the fired product is soft. The mouthfeel melts and tastes well.

  In the fat and oil composition for layered food of the present invention, the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is within a range of 10 to 30% by mass, preferably 10 to 25% by mass with respect to the mass of the entire fat and oil. Is within the range. Within this range, it is possible to obtain a baked product that has good workability because it has good extensibility with the dough of the layered food plastic oil and fat and is less sticky, has a soft texture, and has good mouth melting and taste. it can. If this proportion is 10% by mass or more, the baked product has good meltability and taste and little stickiness of the dough, and if this proportion is 30% by mass or less, it is extended with the dough of the layered food plastic fat. The baked product has a soft texture and melts in the mouth and tastes good.

  And the fats and oils composition for layered foods of this invention is obtained by mixing the fats and oils containing transesterified fats and oils (A) which are transesterified fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). It is characterized by. This transesterified fat (A) is used as a raw material and mixed with other fats and oils, and the triglyceride composition of the fats and oils is adjusted within the above range, so that the baked product has a soft texture and good meltability and taste. The workability at the time of producing the dough is also good. The layered food fat composition of the present invention obtained by using the transesterified fat (A) as a raw material can prepare a layered food plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature, And since especially compatibility with other fats and oils is good, the above-mentioned food texture and workability | operativity improve.

  Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about the health impact, the layered food fat composition of the present invention has a trans acid content of 0.1 to 0.1. It is preferably within the range of 5% by mass.

  In the layered food and fat composition of the present invention having the above-described configuration, the proportion of 3 saturated triglycerides is preferably in the range of 5 to 30% by mass with respect to the total mass of the fat and oil, 2 saturated triglycerides and 3 The mass ratio of the total amount of saturated triglycerides and the 3 saturated triglycerides (2 saturated triglycerides + 3 saturated triglycerides / 3 saturated triglycerides) is preferably in the range of 1.2 to 5, preferably between 2 saturated and 3 saturated triglycerides. The mass ratio (2 saturated triglycerides / 3 saturated triglycerides) is preferably in the range of 0.4-4.

2-1. Transesterified oil (A)
The transesterified oil and fat (A) used as a raw material in the layered food and fat composition of the present invention includes a lauric fat and oil (A1) having a lauric acid content of 30% by mass or more in the total constituent fatty acid, and the total constituent fatty acid. It is transesterified oil and fat with palm-type fat and oil (A2) whose content of fatty acid having 16 or more carbon atoms is 35% by mass or more.

  And it is preferable that the transesterified oil and fat (A) has an iodine value within the range of 20-45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. Improved workability and texture. When the iodine value is 20 or more, compatibility with other fats and oils is good, and the workability and texture as described above are improved. When the iodine value is 45 or less, it is easy to become a nucleus for other fats and oils, and it is possible to suppress the delay in solidification as a result of inducing the generation of nuclei. improves.

  The transesterified fat / oil (A) is obtained by transesterifying lauric fat / oil (A1) 5% by mass to less than 30% by mass and palm-based fat / oil (A2) more than 70% by mass and 95% by mass or less. is there. Preferably, it is obtained by transesterification between 10% by mass or more and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2), and more preferably 90% by mass or less. It is obtained by transesterifying 10 to 28% by mass of the oil and fat (A1) and 72 to 90% by mass of the palm oil and fat (A2). When using lauric fats and oils (A1) and palm fats and oils (A2) in this mass range, it is possible to obtain a baked product with a soft texture and good meltability and taste, and when producing a dough The workability is also good. Considering these points, among the transesterified fats and oils (A), the content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids is preferably within the range of 7 to 20% by mass. Moreover, it is preferable that content of the C18 unsaturated fatty acid in all the constituent fatty acids is in the range of 18 to 40% by mass.

  In the transesterified fat / oil (A), the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably in the range of 40 to 60% by mass.

  In addition to the above, in view of the above-described improvement in workability and texture, ester obtained by transesterifying lauric oil (A1) and palm oil (A2) in the above mass range. The exchange oil / fat (A) is preferably the following.

  In the transesterified fat / oil (A), the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acid is 40 to 46 is preferably in the range of 15 to 35% by mass, and preferably in the range of 20 to 35% by mass. More preferred. Within these ranges, compatibility with other fats and oils is improved.

  The transesterified oil (A) is a mass of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The ratio (SUS / SSU) is preferably in the range of 0.45 to 0.55. Since crystallinity improves by this, compatibility will become favorable when mixed with other fats and oils.

  The transesterified oil / fat (A) has a mass ratio of lauric acid to stearic acid in the total constituent fatty acids of triglycerides (lauric acid / stearic acid), preferably in the range of 0.2 to 0.7, more preferably. Is in the range of 0.4 to 0.6, and the ratio of the amount of unsaturated fatty acid having 18 carbon atoms to the amount of saturated fatty acid having 18 carbon atoms (the amount of unsaturated fatty acid of C18 / the amount of saturated fatty acid of C18) is preferably It is in the range of 0.5 to 4.0, more preferably in the range of 1.0 to 2.0. Within this range, the shape-retaining property of the layered food-use plastic fat is improved.

  The transesterified oil (A) preferably has an SFC in the range of 55 to 80% at 5 ° C. Within this range, it is possible to suppress stickiness caused by liquid oil due to high temperature and aging, and hardness change during long-term storage, and excellent stability. Further, the SFC at 35 ° C. is preferably in the range of 15% or more, and more preferably in the range of 15 to 30%. Within this range, the shape-retaining property of the layered food-use plastic fat is improved. In addition, SFC of 5 degreeC and 35 degreeC can be measured by the "2.2.9-2003 solid fat content (NMR method)" of the standard fats-and-oils analysis test method (Japan Oil Chemical Society).

2-2. Laurin oil (A1)
The lauric fat (A1) that is the raw material of the transesterified fat (A) as described above has a lauric acid content in the total constituent fatty acids of 30% by mass or more, preferably in the range of 40 to 55% by mass, more preferably. Is in the range of 45-50 mass%. Examples of such lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil (A) can be easily obtained. In the case of a hardened oil, the content of trans acid may increase depending on the amount of hydrogenation. Therefore, when using a hardened oil, a partially hardened oil, a low-temperature hardened oil, or a fully hydrogenated extremely hardened oil is preferable.

  The lauric oil (A1) preferably has an iodine value of 2 or less. When a lauric oil (A1) having an iodine value of 2 or less is used, the transesterified oil (A) is easily crystallized and solidified when mixed with other oils and fats, resulting in less stickiness and workability when producing a dough. Is good. Moreover, there is little possibility of the production of trans acid. As the lauric oil (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

2-3. Palm oil (A2)
Examples of palm-based fats and oils (A2) having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, etc. May be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. When using hardened oil as palm oil fat (A2), although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.

  The palm oil and fat (A2) preferably has an iodine value in the range of 30 to 55, and more preferably in the range of 30 to 40. Within this range, stickiness can be suppressed without lowering the melting of the mouth.

  The palm oil (A2) preferably contains an extremely hardened oil within a range of 5 to 45% by mass, and more preferably within a range of 20 to 45% by mass. When the extremely hardened oil is contained within this range, the change in the hardness of the layered food-use plastic fat during long-term storage can be suppressed, and the stickiness is reduced, and the workability when producing the dough is good.

  In the transesterification reaction between the lauric fat (A1) and the palm fat (A2), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing two unsaturated fatty acids (U), the mass ratio of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified oil (A) is SUS / SSU = It is within the range of 0.45 to 0.55.

  When a chemical catalyst is used for transesterification, 0.05 to 0.15% by mass of the oil lipid amount is added to the catalyst, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the base oil and fat (A1) and the palm oil and fat (A2) is completed in an equilibrium state, and the transesterified oil and fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.

3. Oil and fat (B)
The fat and oil composition for layered foods according to the present invention includes a transesterified oil and fat (A) as described above, a triglyceride having a total fatty acid number of 46 and a triglyceride having a total carbon number of 48. The fat and oil containing the fat and oil (B) whose total ratio is in the range of 1 to 25% by mass can be obtained.

  By mixing these specific transesterified fats and oils (A) and fats and oils (B), and adjusting each composition of the above-mentioned triglycerides of the oil-and-fat composition for layered food within the scope of the above-mentioned present invention, a soft food A baked product with good mouth melting and taste properties can be obtained, and workability in producing the dough is also good. When the fat and oil (B) in which the total ratio of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is in the range of 1 to 25% by mass is used, Since it is easy to adjust each composition of the above-mentioned triglyceride of the oil-and-fat composition for layered foods using A) within the scope of the above-mentioned present invention, and compatibility with the transesterified oil-and-fat (A) is good. The workability and texture as described above are improved.

  Oil and fat (B) is a mass ratio (SUS) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U). / SSU) is preferably in the range of 1.3 to 6.5. Within this range, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the layered food fat composition obtained by mixing with the transesterified fat (A). ) Can be adjusted within the range of more than 1.2 to 3.0.

  Examples of the fats and oils (B) include palm-based fats and oils, transesterified fats and oils of palm soft oil, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oils, rapeseed partially hardened oils, and the like. 1 type may be used independently and 2 or more types may be used together. Among these, it is preferable to use at least one fat selected from palm-based fats and oils, transesterified fats and oils of palm soft oil, and lard.

  Examples of the palm oil and fat include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a middle melting point part, etc. can be used.

  It is preferable to use palm-based fats and oils having an iodine value of 45 to 65, particularly from the viewpoint of compatibility and melting in the mouth. As such palm-based fats and oils, palm oil, palm soft oil (palm olein), Palm melting point oil etc. are mentioned.

  Among them, from the point that the compatibility is particularly good, together with the palm oil and fat having an iodine value of 45 to 65, the transesterified oil of palm soft oil is used, and the ratio of the transesterified oil and palm oil of the palm soft oil to the mass ratio In the range of 1: 0.1-5, lard is used together with palm oil and fat having an iodine value of 45 to 65, and the ratio of lard to palm oil and fat is 1: 0.05 to 5 in mass ratio. Of the palm soft oil and the transesterified oil and lard of the soft palm oil together with the palm oil and fat having an iodine value of 45 to 65, and the ratio of the transesterified fat and oil of the soft palm oil to the lard and the palm oil and fat And preferably within the range of 1: 0.1-7: 0.1-12. When the ratio of each fat / oil is within this range, the fat / oil (B) itself has good compatibility, and the compatibility of the entire layered food / fat composition is particularly good.

  In the layered food fat composition of the present invention, the amount of the transesterified fat (A) added is within the range of 5 to 65% by mass, and the amount of the fat (B) added is within the range of 35 to 95% by mass. preferable.

4). Liquid oil (C) and extremely hardened oil (D)
The layered food fat composition of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified fat (A) as an essential component. By using liquid oil (C) together with transesterified fats and oils (A) and fats and oils (B), each composition of the aforementioned triglycerides of the layered food fat composition can be adjusted within the scope of the present invention described above. it can.

  Liquid oil (C) is an oil and fat that exhibits a fluid state at 5 ° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. Or two or more of them may be used in combination.

  The addition amount of the liquid oil (C) is preferably in the range of 5 to 40% by mass with respect to the total amount of the layered food fat composition.

  The fat and oil composition for layered foods of the present invention can also be obtained by mixing an extremely hardened oil (D) of vegetable oil and fat with the transesterified oil and fat (A) as an essential component. By using the extremely hardened oil (D) of the vegetable oil together with the transesterified oil (A), the oil (B), etc., each composition of the aforementioned triglyceride of the oil composition is adjusted within the scope of the present invention. be able to.

  Examples of the extremely hardened oil (D) include palm extremely hardened oil, palm kernel extremely hardened oil, palm extremely hardened oil, rapeseed extremely hardened oil, etc., and these may be used alone or in combination of two or more. May be.

  The addition amount of the extremely hardened oil (D) is preferably within a range of 30% by mass or less based on the total amount of the layered food fat composition, and when used in combination with the liquid oil (C), the total amount of the layered food fat composition. The total amount of liquid oil (C) and extremely hardened oil (D) is preferably 50% by mass or less.

5. The layered food oil and fat composition of the present invention is prepared by preparing the layered food oil and fat composition containing the layered food oil and fat composition of the present invention in the oil phase and using this as a raw material to obtain a fired product. Can do.

  This layered food-use plastic fat contains the layered food-use fat composition of the present invention in the oil phase.

  The content of the layered food fat composition of the present invention in the layered food plastic fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

  This layered food grade plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Examples of the form containing the water phase include a water-in-oil type and an oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of the aqueous phase is 0.5% by mass or less and corresponds to the shortening of Japanese Agricultural Standard.

  This layered food plastic fat / oil includes emulsifiers, antioxidants, animal and vegetable proteins, milk, dairy products, starches, sugars, salts, thickening polysaccharides, acidulants, enzymes, pH adjusters and other stabilizers, spices, You may mix | blend the additive normally used in these fields, such as a taste raw material and a flavor.

  This layered food grade plastic fat can be produced by a known method. For example, in a form containing an aqueous phase, an oil phase and an aqueous phase containing the layered food fat composition of the present invention are appropriately heated, mixed and emulsified, and then combined with a combinator, a perfector, a botter, etc. It can be quenched and kneaded with a cooling mixer. In the form that does not contain an aqueous phase, after heating the oil phase containing the layered food fat composition of the present invention, it is rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, or bottor, and aged if necessary ( Tempering).

  This layered food-use plastic fat can be made into various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, a sheet shape is preferable from the viewpoint of easy processing. Although the size at the time of making the layered food-grade plastic fat into a sheet is not particularly limited, for example, the width may be 50 to 1000 mm, the length 50 to 1000 mm, and the thickness 1 to 50 mm.

6). Dough and baked product The layered food fat composition of the present invention can be used by being folded into a baked product dough such as bread or confectionery as a layered food plastic fat. For example, the sheet-like layered food-use plastic fat / oil using the layered food-use oil / fat composition of the present invention is sandwiched between the dough, and then the layered food-use plastic fat / oil is folded into the dough by repeating extension and folding. And make up thin layers of dough and layered food plastic fat. And baking products, such as a Danish, a croissant, and a pie, are obtained by baking the dough containing this oil composition for layered foods of this invention. The folding or baking of the layered food plastic fat of the present invention into the dough can be performed, for example, according to known conditions and methods.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into the baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The amount of the oil composition for layered foods of the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is preferably the amount of plastic fat for layered foods relative to 100 parts by mass of flour blended in the dough. It is 20-120 mass parts, More preferably, it is 20-100 mass parts.

  In addition to the flour and the oil composition for layered foods of the present invention, the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, emulsifier, emulsifying foaming agent (emulsified oil), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, defatted Powdered milk, buttermilk, whey, casein, milk, concentrated milk, synthetic milk, plastic oil, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, Examples include fruit sauces, meats, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agents, sweeteners, seasonings, spices, coloring agents, flavors and the like.

  Examples of the baked product include pastries such as Danish, croissant, and pie.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
(1) Measuring method (oil composition)
The total ratio of 2 saturated triglycerides and 3 saturated triglycerides, the content of 3 saturated triglycerides, the mass ratio of 2 saturated triglycerides and 3 saturated triglycerides and 3 saturated triglycerides, and the mass ratio of 2 saturated and 3 saturated triglycerides is , "2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)" and "Temporary 7-2003 2-position fatty acid composition" of gas chromatographic method (standard oil and fat analysis test method (Japan Oil Chemists' Society)) )) And obtained by calculation using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). -1996 fatty acid composition (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is determined according to “2.4.6.1-1996 triacylglycerol composition according to gas chromatographic method (standard oil analysis test method (Japan Oil Chemical Society)) ( Gas chromatograph method))).

  The mass ratio (POP / PPO) of 1,3-dipalmitoyl-2-oleoylglycerin (POP) and 1,2-dipalmitoyl-3-oleoylglycerin (PPO) shown in Tables 4 and 5 is as described above. It was measured by the same method.

  The amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis method (Japan Oil Chemists' Society)).

(Transesterified oil 1-4)
The iodine value was measured by “2.3.4.1-1996 Iodine value (Wyeth-cyclohexane method)” of the standard oil analysis method (Japan Oil Chemists' Society).

  Ratio of saturated fatty acid having 14 to 16 carbon atoms, ratio of saturated fatty acid having 16 to 18 carbon atoms, ratio of unsaturated fatty acid having 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids ( The amount of lauric acid / the amount of stearic acid) is measured by a gas chromatographic method (reference oil analysis method (Japan Oil Chemists' Society) “2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)). did.

  The triglyceride content in which the total carbon number of the constituent fatty acid is 40 to 46 was measured by the same method as the triglyceride content in which the total carbon number of the constituent fatty acid in the oil and fat composition was 40 to 48.

(Oil and fat (B))
The iodine value was measured by the same method as that for the transesterified oil.

  The total proportion of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is the triglyceride content having 40 to 48 total fatty acids in the oil composition. It was measured by the same method.

(2) Preparation of oil and fat composition (transesterified oil and fat 1-4)
Transesterified fats and oils 1 to 3 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

  The transesterified oil / fat 4 was prepared according to the production method of the transesterified oil / fat 1-3.

The lauric fat (A1) and palm fat (A2) used for transesterification are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm oil (A2)
Palm oil: fatty acid content of C16 or higher 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)

  The analysis results of the obtained transesterified fats and oils 1 to 4 are shown in Table 1.

(Oil composition)
Each fats and oils including transesterified fats and oils were mixed by the compounding ratio shown in Table 2 and Table 3, and the fats and oils composition of the Example and the comparative example were obtained.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.

(Manufacturing of margarine)
0.5 parts by mass of an emulsifier was added to 82 parts by mass of the oil and fat compositions of Examples 1 to 13 and Comparative Examples 1 to 8 shown in Tables 2 and 3, and the temperature was adjusted to 70 ° C. to obtain an oil phase. On the other hand, 1.5 parts by mass of skim milk powder and 1.0 part by mass of sodium chloride were added to 14.9 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase.

Next, the water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, 0.1 part by weight of butter flavor is added, and rapidly cooled and kneaded with a combinator, 25 cm A margarine for layered food with the following blending ratio molded into a sheet of × 21 cm × 1 cm was obtained.
<Composition of margarine for layered food>
Oil and fat composition 82 parts by weight Emulsifier 0.5 part by weight Water 14.9 parts by weight Nonfat dry milk 1.5 parts by weight Salt 1.0 part by weight Butter flavor 0.1 part by weight

  After the margarine for layered food was stored at 10 ° C. for 5 days, the following evaluation was performed.

(Manufacture of Danish)
Danish was manufactured with the following formulation and manufacturing conditions. Specifically, materials other than margarine for bread kneading and layered food margarine are put into a mixer, mixed for 3 minutes at low speed and 5 minutes for medium speed, and then margarine for bread kneading is added for 2 minutes at low speed. Mixing was performed at low speed for 4 minutes to obtain a dough. After taking the floor time, the dough was retarded overnight at 0 ° C. Layered food margarine was folded into this dough, added twice in 3 folds, retarded at −10 ° C. for 20 minutes, added once in 3 folds, and retarded at −10 ° C. for 60 minutes. Then, after setting the gauge thickness to 3 mm, it was cut into a 10 cm square (10 cm × 10 cm), baked and fired to obtain a Danish.
<Dennish formulation>
Powerful powder 100 parts by weight Upper white sugar 10 parts by weight Salt 1.6 parts by weight Nonfat dry milk 4 parts by weight Margarine for bread kneading (Ad free 440 Miyoshi oil fat emulsifier-free margarine) 10 parts by weight Yeast 4 parts by weight Water 63 parts by weight For layered food 20 parts by mass for 100 parts by mass of margarine dough

<Production conditions for Danish fabric>
Mixing: 3 minutes for low speed, 5 minutes for medium speed, (input margarine for kneading), 2 minutes for low speed,
Medium / low speed 4 minutes 捏 Up temperature: 25 ℃
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: 3 folds x 2 times -10 ° C retarded 20 minutes
3 folds x 1 retard at -10 ° C for 60 minutes Molding: sheeter gauge thickness 3mm
Proof: 35 ° C 75% 60 minutes

[Goriki]
The margarine for layered food was cut into 4 cm × 4 cm, and the texture was evaluated by the following criteria based on the feeling when it was rubbed by hand. It should be noted that margarine for layered food with less crispness has good extensibility with the dough.
Evaluation standard A : Uniform resistance, very smooth and connected.
○: There is a connection with a uniform sense of resistance.
Δ: Slightly non-uniform resistance, slightly lacking in connection
×: Uneven resistance and lack of connection.

[Solid]
The stickiness of the dough when folding the margarine for layered food was evaluated according to the following criteria.
Evaluation standard (double-circle): There is no stickiness at all.
○: Slightly sticky.
Δ: Sticky and difficult to handle.
X: Very sticky and difficult to handle.

[Melting baked product]
Danish mouth melting was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Softness of fired products]
The Danish softness was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Taste of fired products (butter flavor release)]
The taste of Danish was evaluated by the following criteria by 10 panelists, and the average score was evaluated.
Evaluation criteria Score 4 points: Flavor release is very fast and feels strong. 3 points: Flavor release is fast and feels strong.
2 points: Flavor release is slightly slow and flavor is slightly diminished.
1 point: Flavor release is slow and flavor is weak.
Average point ◎: Average point is 3.5 or more and 4 or less ○: Average point is 3 or more and less than 3.5 △: Average point is 2 or more and less than 3 ×: Average point is less than 2

[Trans acid content]
The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria.
Evaluation criteria ○: Trans acid amount is 0.1 to 5% by mass
X: Trans acid amount exceeds 5 mass%

  The above evaluation results are shown in Tables 4 and 5.

Claims (12)

It is a layered food oil composition used by being folded into a baked product dough,
Lauric oils and fats (A1) having a lauric acid content of 30% by mass or more in all constituent fatty acids and palm oils and fats (A2) having a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more And the transesterified oil (A) in which the iodine value of the lauric oil (A1) is 2 or less and the total iodine value is in the range of 20 to 45, and the total carbon of the constituent fatty acids It is obtained by mixing fats and oils containing a fat and oil (B) whose total ratio of triglycerides having a number of 46 and triglycerides having a total carbon number of 48 constituting fatty acids is in the range of 1 to 25% by mass , and transesterification The addition amount of fats and oils (A) is in the range of 5 to 65% by mass, the addition amount of fats and oils (B) is in the range of 35 to 95% by mass,
Layered food oil composition characterized by satisfying all of the following (A) to (U) :
(A) The total ratio of 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is In the range of 40-65% by weight ;
(Ii) Among the two saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is in the range of more than 1.2 to 3.0 ;
(U) The ratio of the triglyceride whose total carbon number of a constituent fatty acid is 40-48 is in the range of 10-30 mass% . It is a layered food oil composition used by being folded into a baked product dough,
Lauric oils and fats (A1) having a lauric acid content of 30% by mass or more in all constituent fatty acids and palm oils and fats (A2) having a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more Transesterification oil obtained by transesterification between 5% by mass and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2) and 95% by mass or less Fats and oils (A), and fats and oils (B) in which the total proportion of triglycerides having 46 total fatty acids and triglycerides having 48 total fatty acids is in the range of 1 to 25% by mass It is obtained by mixing fats and oils to be included, the amount of transesterified fats and oils (A) added is in the range of 5 to 65% by weight, the amount of fats and oils (B) added is in the range of 35 to 95% by weight,
Layered food oil composition characterized by satisfying all of the following (A) to (U) :
(A) The total ratio of 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is In the range of 40-65% by weight ;
(Ii) Among the two saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is in the range of more than 1.2 to 3.0 ;
(U) The ratio of the triglyceride whose total carbon number of a constituent fatty acid is 40-48 is in the range of 10-30 mass% . It is a layered food oil composition used by being folded into a baked product dough,
Lauric oils and fats (A1) having a lauric acid content of 30% by mass or more in all constituent fatty acids and palm oils and fats (A2) having a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more And the transesterified fat and oil (A) in which the content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids is in the range of 7 to 20% by mass, and the total carbon of the constituent fatty acids It is obtained by mixing fats and oils containing a fat and oil (B) whose total ratio of triglycerides having a number of 46 and triglycerides having a total carbon number of 48 constituting fatty acids is in the range of 1 to 25% by mass , and transesterification The addition amount of fats and oils (A) is in the range of 5 to 65% by mass, the addition amount of fats and oils (B) is in the range of 35 to 95% by mass,
Layered food oil composition characterized by satisfying all of the following (A) to (U) :
(A) The total ratio of 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is In the range of 40-65% by weight ;
(Ii) Among the two saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is in the range of more than 1.2 to 3.0 ;
(U) The ratio of the triglyceride whose total carbon number of a constituent fatty acid is 40-48 is in the range of 10-30 mass% . 4. The layered food fat composition according to claim 2, wherein the transesterified fat (A) has an iodine value in the range of 20 to 45. 5. 4. The fat-and-oil composition for layered food according to claim 2, wherein the transesterified fat (A) has an iodine value of 2 or less in the lauric fat (A1). 6. The fat-and-oil composition for layered food according to any one of claims 1 to 5, wherein the transesterified fat / oil (A) has a palm-based fat / oil (A2) having an iodine value within a range of 30 to 55. The transesterified fat / oil (A) has a content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids within a range of 18 to 40% by mass, according to any one of claims 1 to 6 . Layered food oil composition. The fat (B) contains at least one kind of fat selected from palm-based fats and oils having an iodine value of 45 to 65, transesterified fats and oils of palm soft oil, and lard . The fat-and-oil composition for layered foods described in 1.   The fat and oil composition for layered food according to any one of claims 1 to 8, further obtained by mixing an oil and fat containing at least one selected from a liquid oil (C) and an extremely hardened oil (D). . Layered food-use plastic fats and oils which contain only the layered food-use fat-and-oil composition in any one of Claim 1 to 9 as an oil- and-fat component .   Dough for baked goods containing the plastic fats and oils for layered foods of Claim 10.   A baked product obtained by baking the dough according to claim 11.