JP6441625B2 - 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 layered baked product dough such as pie, Danish, croissant, etc., and a plastic fat, dough and baked product using the same.

  There are two types of pie manufacturing methods: a folding pie type using a sheet-shaped plastic oil for folding, and a kneading pie type using a chip or die shape. Then, a plastic oil / fat for folding is wrapped in a dough mainly composed of wheat flour kneaded with oil / fat, and a number of thin oil / fat layers are formed in the dough by repeating folding and rolling. Thereby, at the time of baking, the thinly spread oil film forms gaps between the doughs, and the vapor generated from the dough lifts the dough to form a layer structure that swells in multiple layers.

  The hardness of the plastic oil for folding is closely related to the floating of the layered fired product. When the moisture evaporates during firing, the melting point of the plastic fat for folding is higher to a certain extent, so It is known that the dispersion is suppressed and the floating is improved.

  However, plastic oils and fats for folding with a high melting point have a high content of di-saturated and tri-saturated triglycerides and are hard, so that there is difficulty in extensibility when rolling a dough enclosing plastic oils and fats for folding. In order to obtain a crisp texture that is peculiar to pastries, it is necessary to create a thin and well-stretched oil layer by repeating folding and rolling. If there is a cut, the formation of the layer becomes insufficient, making it difficult to obtain a fired product having a volume.

  In order to improve the extensibility of this high melting point plastic oil for folding, mixing of the high melting point oil and liquid oil has been performed. However, if the compatibility of fats and oils is poor or the amount of crystals is insufficient, they are kneaded into the dough and the dough tends to bind to each other, or the physical properties of the fats and oils change over time. In some cases, it becomes difficult to obtain a sufficient volume during firing. Moreover, it is difficult for high melting point fats and oils to improve the meltability of the fired product even when used in combination with liquid oil.

  In addition, plastic oils and fats for folding are required to have elasticity as well as extensibility. If there is no stiffness, the folded fabric will be sticky, or the folded fabric will shrink even after rolling. On the other hand, if the plastic oil / fat for insertion is hard and the extensibility is poor compared to the extensibility of the fabric, the fat / oil will not stretch evenly, the connection will be lost, only the fabric will elongate, the oil will break, the laminated state will collapse, and eventually the shape Thus, a stable layer structure cannot be obtained.

  Conventionally, partially hydrogenated hardened oil has been used for edible fats and oils such as margarine and shortening. However, trans-fatty acids contained therein are said to increase the risk of arteriosclerosis, and in recent years, the amount of trans-acids in raw oils and fats has been low due to concerns about health effects. It is desired.

  Under such circumstances, the blending of fats and oils with a small amount of trans acid has been studied, and for example, adjustment of the triglyceride composition and fatty acid composition using transesterified fats and oils has been performed.

  Various types of transesterified fats and oils have been studied, and as one of them, blending of transesterified fats and oils using lauric fats and palm fats as raw materials has been proposed (Patent Document 1). ~ 4). These techniques mainly combine the transesterified fats and oils of lauric fats and palm fats and other transesterified fats and oils containing palm fats and oils as raw materials. Liquid oil is an essential component.

JP 2009-291168 A JP 2014-033644 A JP, 2014-036608, A JP 2009-034089 A

  However, there is room for further improvement from the viewpoint of good floating, crispness and melting of the baked dough.

  That is, with regard to the floating of the fabric, the fact that the floating is large and uniformly bulges has a good appearance and is evaluated as a commercial value. For example, a folded pie is desired that swells in a flat shape and does not dent or distort. However, especially when the filling is wrapped and baked, due to the weight of the filling and the amount of moisture in the filling, etc., the way heat is transferred during firing between the part that contains the filling and the part that does not contain it. However, it is difficult to uniformly expand the fired product. For this reason, it has been difficult to obtain a layered food in which the filling portion is distorted and uniformly expanded.

  As for the crispness of the baked product, it is desired as a peculiar pastry that it has a floating texture and a crunchy texture, but this crunchy texture is a plastic for folding. The fine crystal structure of fats and oils is closely influenced. Moreover, even if it has a crunchy texture immediately after baking, there is a problem that after baking, moisture is absorbed over time and the crunchy texture is lost. Among them, the dough containing the filling inside has a high moisture content in the filling, so that the moisture in the filling moves to the dough over time, and the crispy texture is lost. In general, a pie with a crispy texture and a good texture may break down when eaten, spilling into the surrounding area and impairing comfort.

  The mouth melt of the fired product is an inherent problem when using a high melting point oil and fat. For example, when a fat and oil with a low iodine value is used, the mouth melt of the fired product tends to deteriorate.

  Conventional techniques such as Patent Documents 1 to 4 are generally as follows. First, as for the triglyceride composition, the upper limit of the content of the trisaturated triglyceride is approximately 15% by mass, and since the liquid oil is blended, the content of the trisaturated triglyceride occupies a certain ratio or more. Such a conventional oil / fat blend is difficult to improve in consideration of the point that the above-mentioned float is large and uniformly swells, and that both extensibility and good satiability are achieved. For example, liquid oil may be used when the compatibility is poor or the amount of crystals becomes insufficient, so that the dough is easily kneaded into the dough and the dough tends to bind to each other. Changes may occur easily, making it difficult to obtain a sufficient volume during firing. In the technique of combining a plurality of transesterified fats and oils, there is a problem of their compatibility. For example, transesterified fats and oils made from lauric fats and palm fats and oils that have a low iodine value tend to be less compatible with other fats and oils, have low plasticity, and have good extensibility with dough Rather, it was difficult to obtain the volume of the fired product. Moreover, in order to obtain desired physical properties, a relatively large amount of liquid oil is essential. And, as a separate transesterified oil and fat used together with transesterified fat and oil made from lauric fat and palm oil and fat, those using the transesterified fat of palm stearin, which is a fractionated hard oil, and palm oil and liquid oil It is difficult to achieve a satisfactory volume and uniform swelling even when using a highly flexible transesterified oil and fat combined with.

  The present invention has been made in view of the circumstances as described above, and is capable of obtaining a plastic oil and fat having good extensibility with a dough and being firm, and the baked layered food is particularly a folded pie, especially a filling. Even if the dough is contained in the dough, it can be evenly expanded and has a voluminous float, has a good crispy texture, little changes in the crispy with time, suppresses the decay of the baked product, and eats An object of the present invention is to provide a layered food oil and fat composition with good melting in the mouth and a plastic fat and oil, a dough and a baked product using the same.

  In order to solve the above-mentioned problem, the layered food fat composition of the present invention has a trisaturated triglyceride content of more than 15% by mass and not more than 35% by mass, and among the disaturated triglycerides, symmetric triglycerides (SUS) and asymmetric triglycerides. (SSU) and the mass ratio (SUS / SSU) of 0.2 to 1.0, the content of disaturated triglyceride is 30 to 40% by mass, and the total amount of disaturated triglyceride and trisaturated triglyceride exceeds 45% by mass. It is characterized by containing fats and oils having a content of 65% by mass or less and triunsaturated triglycerides of 1.0 to 15% by mass. In a preferred embodiment, the layered food fat composition does not contain liquid oil. In another preferred embodiment, the oil / fat has a mass ratio of trisaturated triglyceride to trisaturated triglyceride (trisaturated triglyceride / trisaturated triglyceride) of 1.0 or more, and symmetric triglyceride among disaturated triglycerides. The content of (SUS) is 8.0 to 20% by mass.

  In the fat and oil composition for layered food, the fats and oils have an iodine value of 20 to 45 obtained by a transesterification reaction between 5% by weight and less than 30% by weight of lauric fats and oils and more than 70% by weight of palm fats and oils and 95% by weight or less. It is preferable that the transesterified oil and fat A and the transesterified fat and oil B having an iodine value of 45 to 60 obtained by transesterifying the palm-based fat and oil and containing no liquid oil. In a preferred embodiment, the fat / oil contains fat / oil C having an iodine value of 70 or less as fat / oil other than the transesterified fat / oil A and B. In another preferable aspect, the transesterified fat / oil B is a transesterified fat / oil of palm fractionated soft oil.

  In a preferred embodiment, the layered food fat composition contains a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more.

  In a preferred embodiment, the layered food fat composition is for folded pie containing a filling therein.

  The layered food plastic fats and doughs for baked products of the present invention contain the layered food fat composition, and the baked products of the present invention are obtained by baking the dough.

  According to the present invention, a plastic oil with good stretchability with dough can be obtained, and the baked layered food is uniform even if it is a dough that includes a folded pie, especially a filling inside. Swelling and voluminous floating are obtained, crispy texture is good, aging of the crispyness is small and collapse of the baked product is suppressed, and the amount of tatter and dough falling on the table during eating is reduced, Melting in the mouth is good.

  The present invention is described in detail below.

  The layered food-use plastic fat of the present invention has a higher content of trisaturated triglycerides than in the past, and the content of disaturated and trisaturated triglycerides is within a specific range, and liquid oil is not used, so By setting the triglyceride composition to be low in content, even a folded pie, especially a dough that contains a filling inside, can be uniformly expanded and have a voluminous float. In particular, by using a transesterified oil A of lauric fat and palm oil and fat having a specific iodine value and a transesterified fat B having a specific range of iodine value, these have good compatibility, and dough By not using liquid oil that is kneaded in and easily floats, the volume of the fired product can be increased and uniform expansion can be achieved.

  And although hard oil and fat with much content of such 2 saturated and 3 saturated triglycerides has a tendency for extensibility to fall, crystallization in a manufacturing machine can be performed by adjusting the mass ratio of SUS and SSU. It is promoted, and it is possible to obtain a layered food-use plastic fat and oil having good stretchability to dough.

  Moreover, by adjusting the mass ratio of SUS and SSU, crystallization is promoted, and the crystal at the time of slow cooling is refined, thereby improving the crispy texture. This crispy texture can be maintained over a long period of time, and even a folded pie including a filling inside can suppress a change in the crispy with time due to moisture transfer. In addition, the baked product is tattered and can be eaten comfortably without collapsing.

  Furthermore, even if it compares with what used the conventional high melting point fats and oils as hard fats and oils, melt in a mouth is favorable.

(Oil and fat)
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it.

  As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used in the layered food fat composition of the present invention contains trisaturated triglycerides in which saturated fatty acids S are bonded to all of the first, second, and third positions, and two molecules of saturated fatty acids S in one molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1-position and the 3-position and an unsaturated fatty acid U is bonded to the 2-position And an asymmetric triglyceride (SSU) having a saturated fatty acid S bonded to the 2-position and an unsaturated fatty acid U bonded to the 3-position. It also contains 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions. Contains unsaturated triglycerides.

  The fats and oils used in the layered food fat composition of the present invention, as the triglyceride content, the content of trisaturated triglyceride is more than 15% by mass and 35% by mass or less, the content of disaturated triglyceride is 30 to 40% by mass, The total amount of 2-saturated triglycerides and 3-saturated triglycerides is more than 45% by mass and 65% by mass or less, and the content of 3 unsaturated triglycerides is 1.0 to 15% by mass.

  Among these, it is preferable that mass ratio (3 saturated triglycerides / 3 unsaturated triglycerides) of 3 saturated triglycerides and 3 unsaturated triglycerides is 1.0 or more.

  Within these ranges, the baked product has a large float and is uniformly expanded, and a baked product with good appearance can be obtained. For example, a folded pie swells in a flat shape, and can suppress dents and planar distortion. In particular, even when the filling is wrapped and baked, due to the weight of the filling, the amount of moisture in the filling, etc., it is possible to prevent the dough from being lifted and to contain the filling. It is possible to prevent the fired product from being distorted due to the difference in how heat is transmitted during firing with the part not contained.

  The fats and oils used in the layered food fat composition of the present invention have a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of 0.2 to 1. 0.

  Among these, it is preferable that content of symmetrical triglyceride (SUS) is 8.0-20 mass% among 2 saturated triglycerides.

  Within these ranges, asymmetric triglycerides that are easily crystallized out of di-saturated triglycerides have a specific ratio of fat and oil composition to symmetric triglycerides, so that crystallization in the production machine is promoted and Oils with good extensibility and firmness can be obtained. Moreover, by adjusting the mass ratio of SUS and SSU, crystallization is promoted, and the crystal at the time of slow cooling is refined, thereby improving the crispy texture. This crispy texture can be maintained over a long period of time, and even a folded pie including a filling inside can suppress a change in the crispy with time due to moisture transfer. In addition, the baked product is tattered and can be eaten comfortably without collapsing. When the total amount of disaturated triglyceride and trisaturated triglyceride is more than 45% by mass and less than 65% by mass as in the present invention, SUS / SSU exceeds 1.0 because of high saturated acid content. Is delayed and hard, and good extensibility cannot be obtained. When the SUS / SSU is less than 0.2, the kneading is excessively carried out, there is no fat or oiliness, and the kneading into the dough becomes easy.

  The fats and oils used in the layered food and fat composition of the present invention having the above composition are prepared using transesterified fats and oils as essential components.

  In a preferred embodiment, the fat used in the layered food fat composition of the present invention contains the following transesterified fat A and transesterified fat B.

(Transesterified oil A)
The transesterified fat A is obtained by transesterification of lauric fat and palm fat.

  The lauric oil or fat that is the raw material of the transesterified oil or fat A has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass in all the constituent fatty acids.

  Examples of such lauric fats and oils 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. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that high melting point transesterified oil and fat A can be easily obtained compared to coconut oil.

  The lauric oil / fat preferably has an iodine value of 2 or less. When a lauric oil 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, and since it is an extremely hardened oil, there is little possibility of generating a trans acid.

  Palm-based fats and oils that are raw materials for the transesterified fats and oils A have a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more.

  Examples of such palm-based oils and fats 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, a soft part, a middle melting point part, etc. can be used. When using hardened oil as palm oil fat, there is little possibility of the production | generation of a trans acid when extremely hardened oil is used.

  The palm-based oil / fat preferably has an iodine value of 30 to 55. Moreover, it is preferable that palm oil fat contains 5 to 45 mass% of extremely hardened oil, and it is more preferable to contain 20 to 45 mass%.

  The transesterified fat / oil A is obtained by a transesterification reaction between 5% by mass or more and less than 30% by mass of the lauric fat / oil and more than 70% by mass and 95% by mass or less of the palm fat / oil. Preferably, it is obtained by transesterification between 10% by mass or more and less than 30% by mass of lauric fat and oil and more than 70% by mass and less than 90% by mass of palm fat and oil, more preferably 10 to 28% by mass of lauric fat and oil, and palm It is obtained by transesterification with 72 to 90% by mass of the system fat and oil.

  And the transesterified fat / oil A has an iodine value 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, induce nucleation, and as a result, delay in solidification can be suppressed. If the iodine value is 20 or more, the compatibility with other fats and oils is good, for example, it is suppressed from solidifying only with hard fats and oils, and if the iodine value is 45 or less, it tends to be a nucleus for other fats and oils. Generation | occurence | production can be induced and it can suppress that solidification is delayed as a result.

(Transesterified oil and fat B)
The transesterified fat / oil B is obtained by transesterification of palm-based fat / oil.

  The transesterified fat and oil B has an iodine value of 45 to 60. Within this range, the compatibility with the transesterified fat / oil A is good, the float of the fired product is large and uniformly expanded, and a fired product with a good appearance is obtained.

  As palm oil and fat, it is preferable to use palm fractionated soft oil.

  The content of the transesterified fat A and the transesterified fat B in the layered food fat composition of the present invention is adjusted to the total fat and oil in consideration of easy adjustment of the symmetry (SUS / SSU) of disaturated triglycerides. On the other hand, 55 mass% or more is preferable.

  Moreover, as for mass ratio (transesterification fat A / transesterification fat B) of transesterification fat A and transesterification fat B, 0.1-0.85 are preferable.

(Oil C with an iodine value of 70 or less)
The fats and oils in the layered food fat composition of the present invention may contain fats and oils C having an iodine value of 70 or less, more preferably fats and fats C having an iodine value of 60 or less, as fats and oils other than the transesterified fats and oils A and B. The oil C with an iodine value of 70 or less is easy to adjust the triglyceride composition within the scope of the present invention, and has good compatibility with the transesterified oil A and the transesterified oil B, and the baked product has a large float. A baked product with a uniform expansion and good appearance can be obtained.

  Examples of the oil C having an iodine value of 70 or less include vegetable oils, animal oils, milk fats, fractionated oils thereof, hardened oils, transesterified oils and the like.

  Examples of vegetable oils include palm oil, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, and transesterified oil. Further, it may be a hardened oil such as rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil and the like that is liquid at 20 ° C. These may be used alone or in combination of two or more.

  As animal fats and oils, those obtained by purifying fats collected from animal fats by an elution method can be used. Specific examples include lard, beef tallow, fractionated oils thereof, hardened oil, and transesterified oil. These may be used alone or in combination of two or more.

  When using hardened oil, the use of extremely hardened oil reduces the risk of transacid formation. For example, as extremely hardened oil of vegetable oil, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, etc., as animal oil and fat extremely hardened oil, lard extremely hardened oil, Examples include beef tallow extremely hardened oil.

  The fats and oils used in the layered food and fat composition of the present invention are preferably composed of transesterified fats and oils A, transesterified fats and oils B, and optionally fats and oils C having an iodine value of 70 or less, and preferably do not contain liquid oil. Here, the liquid oil is liquid at 20 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and palm oil, super olein. . By not using the liquid oil which is kneaded into the dough as described above and easily floats, the volume of the baked product can be increased and uniform expansion can be achieved.

  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 relative to the total fat content. It is preferable that it is 0.1-5 mass%.

  In the above, the oil used in the layered food fat composition of the present invention can be fractionated, cured, and transesterified by the following method.

  Separation of fats and oils can be performed by adding a solvent or the like to the raw fats and oils, melting them without adding them, cooling them, cooling them, and performing a separation operation. From the fats and oils containing various triglycerides with different melting points The triglyceride part having a melting point suitable for the purpose of use is fractionated.

  The fractionation methods include solvent fractionation, dry fractionation, and surfactant fractionation, and these can be performed singly or in combination of two or more.

  In the dry fractionation, the melted fats and oils are gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part is separated from the liquid part by filtration. Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After sufficiently growing the crystal, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain each fractionated oil.

  The fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. Under the present circumstances, the fats and oils of the calculated | required hardness can be obtained by controlling a pressure, temperature, and time.

  Of the hardened oil (partially hydrogenated oil or extremely hardened oil), the hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less.

  The transesterification of fats and oils is an operation to change the position of the fatty acid bound to glycerol of triglyceride in which three molecules of fatty acid are bound to one molecule of glycerol and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst, an enzymatic transesterification reaction using lipase or the like as a catalyst, and the like.

  The chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, the raw material fat is sufficiently dried according to a conventional method, and 0.05 to 1% by mass of the catalyst is added to the raw material fat and oil, and then the pressure is reduced at 80 to 120 ° C. under reduced pressure. It can be performed by stirring for 5 to 1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor positional specificity or a transesterification reaction with high specificity at the 1 and 3 positions.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing a transesterification reaction with high specificity at positions 1 and 3 include immobilized lipase derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 It can be carried out by stirring at ~ 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  In addition, the transesterification used for obtaining the transesterified fat A and the transesterified fat B may be a chemical transesterification reaction or an enzymatic transesterification reaction.

(Sorbitan fatty acid ester)
In a preferred embodiment, the layered food fat composition of the present invention is a sorbitan that increases the solidification start temperature of palm oil by 1.0 ° C or higher, preferably 1.5 ° C or higher, more preferably 2.0 to 4.0 ° C. Contains fatty acid esters.

  By using such a sorbitan fatty acid ester, the crystallization of fats and oils is promoted in the rapid cooling conditions during the production of the plastic fats and oils using the layered food fat and oil composition of the present invention, and many crystals are uniformly refined. It will be in the existing crystalline state. Therefore, it is kneaded well in the production machine, further improving the plasticity and improving the extensibility to the dough. And crystallization is accelerated | stimulated also at the time of the slow cooling after baking, and a crispy food texture improves by becoming a fine crystal structure.

  The solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature can be measured.

  The sorbitan fatty acid ester is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid was determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)). )).

  The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V, and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

  The content of the sorbitan fatty acid ester is preferably 0.1 to 5.0% by mass and more preferably 0.2 to 4.0% by mass with respect to the total amount of fats and oils. When the content is 0.1% by mass or more, crystallization of fats and oils is promoted and crystals are refined. When this content is 5.0% by mass or less, it is possible to prevent the taste as an emulsifier from affecting the food after baking.

(Plastic oil for layered food)
The layered food and fat composition of the present invention is prepared by preparing a layered food plastic fat and oil containing the layered food and fat composition of the present invention in the oil phase, and obtaining a baked product using the dough made from this raw material. 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 an aqueous phase” means that the content of moisture (including volatile components) corresponding to the shortening of Japanese Agricultural Standards is 0.5% by mass or less.

  In addition to water, milk and skim milk, cream, cheese such as natural cheese and processed cheese, fermented milk, concentrated milk, defatted concentrated milk, sweetened milk and sweetened skim milk Milk such as whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium Products, plant proteins such as soybean protein, pea protein, wheat protein, monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as lactose, sucrose, maltose, saccharides such as oligosaccharide, trehalose, sugar alcohol, starch Starch degradation products, thickening polysaccharides, emulsifiers, S, acidulant, seasoning, coloring agents, pH modifiers, spices, flavors, such as an antioxidant may be blended raw materials commonly used in the art.

  This layered food grade plastic fat can be produced by a known method. For example, in a form containing an aqueous phase, the oil phase and the aqueous phase containing the layered food fat composition of the present invention are appropriately heated, mixed and emulsified, and then cooled for a combinator, a perfector, a botter, etc. It can be quenched and kneaded with a mixer. The thing which does not contain an aqueous phase can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector or botator after the oil phase containing the layered food fat composition of the present invention is heated.

  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.

(Dough and baked product)
The layered food and fat composition of the present invention can be used by being folded into a dough of a baked product such as bread or confectionery as a layered food plastic fat or oil. For example, the sheet-like layered food-use plastic fat / oil using the layered food-use oil / fat composition of the present invention is wrapped between the dough, and then the layered food-use plastic fat / oil is folded into the dough by repeating folding and rolling. And make up thin layers of dough and layered food plastic fat. And baking products, such as a pie, a Danish, and a croissant, are obtained by baking the dough containing the fat-and-oil composition for layered foods of this invention. The folding or baking of the layered food fat composition 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 fat), cheese, fresh cream, synthetic cream, yogurt, fermented milk, whole fat powder Milk, skim milk powder, buttermilk, whey, casein, cow milk, concentrated milk, synthetic milk, plastic oil, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha tea, vegetables, 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 and croissant that ferment the dough using pie, yeast, or the like that does not have a fermentation process.

  The layered food oil composition of the present invention is particularly suitable for folded pie. The folded pie is made of wheat flour, water, kneading fats and oils, salt and the like, and after wrapping the sheet-like layered food-use plastic fats and oils with the dough, folding and rolling are repeated to form multiple layers. According to the present invention, the folded pie swells in a flat shape, and can suppress dents and planar distortion. In particular, even when the filling material is wrapped and baked, it suppresses the dough from becoming worse due to the weight of the filling, the amount of moisture in the filling, etc., and contains the filling. It is possible to suppress the formation of a dent in the filling part and the distortion of the plane due to the difference in heat transfer between the part that is present and the part that is not contained during firing.

  Examples of the filling of the folded pie include fruits, processed fruit products, strawberries, flower pastes, creams such as chocolate and custard, cheese, prepared foods and the like.

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 The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemists' Society).

  Content of di-saturated triglyceride in oil and fat, content of 3-saturated triglyceride, content of 3-unsaturated triglyceride, total content of 2-saturated tri-glyceride and tri-saturated triglyceride, and total content of 2-unsaturated tri-glyceride and tri-unsaturated triglyceride The gas chromatographic method (standard oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" and "Recommended 2-2013 2-position fatty acid" The composition was determined by calculation using the amount of fatty acid.

  Content and mass ratio of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) in oil and fat (SUS / SSU) Content of diunsaturated triglyceride (USU and UUS) Trisaturated triglyceride and triunsaturated triglyceride The mass ratio (SSS / UUU) is determined by the gas chromatographic method (“2.4.2.2-2013 Fatty Acid Composition (FID Temperature-Gasting Gas Chromatograph Method)” of “Standard Oil Analysis Test Method (Japan Oil Chemists' Society)” and “ It was calculated according to recommendation 2-2013 2-position fatty acid composition ").

2. Manufacture of the fat-and-oil composition for layered food Each fats and oils containing transesterified fats and oils were mixed with the compounding ratio shown in Table 1 and Table 2, and the fat-and-oil composition of the Example and the comparative example was obtained.

(Transesterified fat / oil A1)
After mixing 20% by mass of palm kernel extremely hardened oil, 50% by weight of palm oil, and 30% by weight of palm oil extremely hardened oil and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as the chemical catalyst 0.08% by mass was added, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hours 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 A1.

(Transesterified oil A2)
After mixing 23% by mass of palm kernel extremely hardened oil, 54% by weight of palm oil, 23% by weight of palm oil extremely hardened oil and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as the chemical catalyst 0.08% by mass was added, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hours 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 A2.

(Transesterified fat / oil A3)
40% by mass of palm kernel oil and 60% by mass of palm oil were mixed, and transesterification was performed according to the production method of transesterified fat / oil A1 to obtain transesterified fat / oil A3.

(Transesterified fat / oil A4)
After mixing 50% by mass of palm kernel oil and 50% by mass of palm stearin and hydrogenating the obtained mixed oil and fat, a transesterification reaction and the like were performed according to the production method of the transesterified oil and fat A1 to obtain a transesterified oil and fat A4. .

(Transesterified fat / oil A5)
40 mass% of palm kernel stearin and 60 mass% of hard palm stearin were mixed, and transesterification etc. were performed according to the manufacturing method of transesterified oil and fat A1, and transesterified fat and oil A5 was obtained.

(Transesterified fat / oil A6)
50% by mass of palm kernel olein and 50% by mass of palm stearin are mixed and subjected to transesterification according to the production method of transesterified oil A1, washed with water, dehydrated, hydrogenated, then purified and transesterified oil A6 Got.

(Transesterified oil and fat B1)
The transesterified fat / oil B1 was produced by the following method. The palm fractionated soft oil (iodine value 56) was subjected to a transesterification reaction or the like in accordance with the production method of the transesterified fat / oil A1 to obtain a transesterified fat / oil B1.

(Transesterified oil and fat B2)
Palm olein 65 mass% and rapeseed oil 35 mass% were mixed, and transesterification etc. were performed according to the manufacturing method of transesterified fat A1, and transesterified fat B2 was obtained.

(Transesterified oil and fat B3)
70% by mass of high oleic sunflower oil and 30% by mass of rapeseed extremely hardened oil were mixed, and transesterification and the like were performed according to the production method of transesterified oil and fat A1 to obtain transesterified fat and oil B3.

(Sorbitan fatty acid esters 1 to 3)
The details of sorbitan fatty acid esters 1 to 3 added to the layered food fat composition are as shown in Table 5.

  The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was measured in the same manner.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester was added and the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was defined as an increase value of the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

(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 lecithin was added to 82 parts by mass of the oil and fat compositions of Examples and Comparative Examples shown in Tables 1 to 4, 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 Lecithin 0.5 parts 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 parts by weight

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

(Manufacture of pie)
Pies were produced with the following formulation and production conditions.

  Specifically, (1) Put the flour and softening shortening into the mixer bowl and mix at low speed for 2 minutes. (2) Put the whole egg in a separate bowl, loosen it well, mix cold water and salt, put it in (1), mix at low speed for 3 minutes, and medium speed at 6 minutes to obtain dough.

  The dough was placed at 0 ° C. overnight.

  The dough was wrapped in layered food margarine with this dough, folded once in three with a reverse sheet and once in four, and then retarded at 0 ° C. for 60 minutes. Further, after being folded once in three and once in four, it was retarded at 0 ° C. for 60 minutes. Then, after confirming that the dough was cooled to 5 ° C. or less, it was stretched to a gauge thickness of 3 mm with a reverse sheet and cut into 90 × 130 mm.

<Under fabric>
Picket the cut dough and place the dough on a baking sheet. Place 30 g of custard cream in the center.
<Fabric>
Cut 4 cm long cuts at 1 cm intervals perpendicular to the long sides of the cut dough.

  Apply an egg for tying the dough around the lower dough, and cover the upper dough with cuts. After pressing around the dough with a rolling pin, it was allowed to rest for 30 minutes at room temperature (temperature 24 ° C., humidity 65%), then coated and baked (200 ° C. 20 minutes) to obtain a pie.

<Combination of pie>
Powerful powder 85 parts by weight Soft flour 15 parts by weight Shortening 10 parts by weight (Miyoshi shortening Z: made by Miyoshi oil and fat)
Whole egg (net) 10 parts by weight Cold water 49 parts by weight Salt 1 part by weight Margarine for layered food 70 parts by weight

[Extendability to fabric]
700 g of sheet-shaped layered food margarine was placed on about 1.7 kg of dough, and the extensibility of the layered food margarine during folding was evaluated according to the following criteria.
Evaluation standard ( double-circle): Fats and oils extend uniformly in cloth | dough, and extensibility is very favorable.
○: The fats and oils are uniformly stretched in the dough, and the extensibility is good.
(Triangle | delta): Although there is extensibility, there is some oil and fat cutting.
X: Fats and oils do not extend uniformly, and there is a lack of fats and oils.

[Koshi]
The margarine for layered food was cut into 4 cm × 4 cm, and the stiffness of the layered food margarine was evaluated according to the following criteria based on the feeling when it was rubbed by hand. In addition, the stiff layered margarine for food has good workability when folded.
Evaluation criteria A : There is no stickiness, and it is very smooth and connected.
○: There is no stickiness and there is a connection.
Δ: Slightly sticky and lacks connection.
X: There is stickiness and lacks in connection.

[Pie volume]
The maximum height of the pie after baking was measured and evaluated according to the following criteria.
Evaluation criteria A : 3.5 cm or more ○: 3.0 cm or more and less than 3.5 cm Δ: 2.6 cm or more and less than 3.0 cm ×: less than 2.6 cm

[Strain of fabric with filling]
The difference between the maximum height (convex) and the minimum height (concave) of the baked pie was divided by the maximum height, and the distortion was calculated from the following equation.

Based on this distortion rate, pie strain was evaluated according to the following criteria. Note that a pie with a low distortion rate has a constant quality and a good appearance.
Evaluation criteria ◎: Less than 15% ○: 15% or more and less than 25% △: 25% or more and less than 35% ×: 35% or more

[Sakusa]
The crispness of the baked pie (one that was allowed to cool at room temperature for 2 hours after calcination and one day after storage at 20 ° C. after storage for 1 day) was evaluated by the 10 panelists according to the following criteria.
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.

[Collapse suppression]
When eating, pie dough spilled and dropped on the table, and the disintegration property of the pie dough was evaluated according to the following criteria. In addition, dough with a lot of spilled pie dough is disliked because it stains the table top.
Evaluation standard A : The amount of spilled pie dough is very small when eating.
○: Little amount of spilled puff pastry when eating.
Δ: Large amount of spilled puff pastry during eating.
X: When eating, the amount of spilled pie dough is very large.

[Melting mouth]
The pie dough was eaten by 10 panels and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

  The evaluation results are shown in Tables 6 and 7.

Claims (12)

The content of trisaturated triglycerides is more than 15% by mass and 35% by mass or less,
Among the two saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.2 to 1.0,
The content of disaturated triglycerides is 30-40% by mass,
The total amount of di-saturated triglycerides and tri-saturated triglycerides is more than 45 mass% and 65 mass% or less,
Containing fats and oils whose content of 3 unsaturated triglycerides is 9.7 to 15% by mass ,
The fats and oils are layered food and fat compositions containing transesterified fats and oils containing palm-based fats and oils as raw materials . The layered food according to claim 1, wherein the fat contains transesterified fat obtained by transesterifying lauric fat and palm fat and transesterified fat obtained by transesterifying palm fat. Oil and fat composition. The fat and oil composition for layered food according to claim 1 or 2, wherein the fat or oil does not contain liquid oil. The fat and oil composition for layered food according to any one of claims 1 to 3, wherein the fat or oil has a mass ratio of 3 saturated triglycerides to 3 unsaturated triglycerides (3 saturated triglycerides / 3 unsaturated triglycerides) of 1.0 or more. . The said fats and oils are transesterification of the iodine value 20-45 obtained by transesterifying the lauric fats 5 mass% or more and less than 30 mass% and palm fats and oils more than 70 mass% and 95 mass% or less as said transesterified fats and oils. The fats and oils for layered food according to any one of claims 1 to 4, comprising transesterified fats and oils B having an iodine value of 45 to 60 obtained by transesterification of fats and oils A and palm-based fats and oils and not containing liquid oils. Composition.   The said fats and oils are fats and oils compositions for layered foods of Claim 5 containing fats and oils C of iodine number 70 or less as fats and oils other than transesterified fats and oils A and B.   The transesterified fat / oil B is an oil / fat composition for layered food according to claim 5 or 6, which is a transesterified fat / oil of palm fractionated soft oil. The fat-and-oil composition for layered foods in any one of Claim 1 to 7 containing the sorbitan fatty acid ester which raises the solidification start temperature of palm oil 1.0 degreeC or more.   The layered food fat composition according to any one of claims 1 to 8, which is used for folded pie containing a filling therein.   A layered food-use plastic fat or oil containing the layered food-use fat composition according to any one of claims 1 to 9. The dough for baked goods in which the plastic fats and oils for layered foods of Claim 10 were folded .   A baked product obtained by baking the dough according to claim 11.