JP6577711B2 - 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.

  Plastic oils and fats such as margarine, which are used by folding into baked products such as Danish, croissants, pie, etc., have good extensibility with the dough, a crunchy texture, and the layer formation state It is required that a fired product having a good volume can be obtained. 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.

  In addition, from production to use, liquid oils that are low-melting triglycerides such as di-unsaturated triglycerides and tri-unsaturated triglycerides due to high temperatures and aging are less likely to seep out, and there is little change in hardness even after long-term storage. Desired.

  Conventionally, as a fat composition for layered foods, a technique (Patent Document 1) using transesterified fats and oils of lauric fats and palm fats and oils in a fat and oil composition, palm fats and liquid oils in transesterified fats and oils as an oil and fat composition. Are known (Patent Document 2) and technologies (Patent Documents 3 and 4) in which the triglyceride composition in the oil and fat composition is in a specific range.

JP 2001-262181 A JP 2009-34089 A JP 2006-25671 A JP 2012-55268 A

  However, the techniques described in Patent Documents 1 and 2 have poor compatibility between the transesterified oil and other fats and oils, and therefore have low plasticity and poor extensibility with the dough, making it difficult to obtain a volume of the baked product. It was. Specifically, when the iodine value of the transesterified oil and fat is lowered, the compatibility with other fats and oils is lowered, and therefore, there is a concern of affecting various physical properties and textures as described above, for example, a decrease in extensibility. In addition, there was a problem that liquid oil oozes out due to high temperature and aging.

  In addition, the technologies described in Patent Documents 1 and 2 are relatively high in the content of lauric fats and oils that are raw materials for transesterified fats and oils, and contain a large amount of lauric acid. In particular, there is a problem that liquid oil oozes out due to high temperature and aging.

  The technique described in Patent Document 3 has a problem in that the amount of tristearic acid in fats and oils is large, so that the melt of the fired product tends to be poor.

  The technique described in Patent Document 4 uses liquid oil obtained by fractionating transesterified oils and fats in order to make the triglyceride composition within a specific range. However, when the oil and fat composition is stored at a high temperature, the stability tends to decrease. was there.

  The present invention has been made in view of the circumstances as described above, to obtain a crisp texture with good extensibility with the dough, and to obtain a baked product with good layer formation and volume. A layered food oil composition that is capable of producing liquid oil and has little change in hardness of the layered food plastic oil and fat, and has excellent stability against high temperatures and aging, and a plastic oil, dough, and baked product using the same The challenge is to do.

  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 saturated triglycerides containing fats and oils including transesterified fats and oils (A) whose iodine value is 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 proportion of trisaturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 40 to 65% by mass with respect to the total amount of fats and oils. The ratio of the triglyceride in which the mass ratio (SUS / SSU) to the type triglyceride (SSU) is 0.3 to 1.2 and the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 10 to 30% by mass with respect to the total amount of the oil and fat. It is characterized by being.

  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, the extensibility with the dough is good, the dough is not shrunk, a crisp texture is obtained, a layered state is good and a baked product with a volume can be obtained, and a liquid oil There is little change in hardness of the plastic oil and fat for layered foods and excellent stability to high temperatures and aging.

The present invention is described in detail below.
1. Layered food fat composition In the present invention, the triglyceride in the fat 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 layered food fat composition of the present invention contains two saturated fatty acids (S) as constituent fatty acids, two saturated triglycerides containing one unsaturated fatty acid (U), and three saturated fatty acids (S) as constituent fatty acids. The total ratio of trisaturated triglycerides is 40 to 65% by mass, preferably 40 to 60% by mass, based on the total amount of fats and oils. Within this range, it is possible to obtain a baked product with a good volume formation state of the baked product layer and a good stretchability with the dough of the layered food plastic oil and fat, and a crispy texture can be obtained. It is done. When the total ratio is 40% by mass or more, the extensibility with the dough is good and the baked product has a crunchy texture. When the total ratio is 65% by mass or less, the layered food-use plastic fats and oils Can be prevented from becoming soft and the formation state of the layer of the fired product is deteriorated, and a fired product having a volume can be obtained.

  The fat and oil composition for layered food of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.3 to 1.2, preferably 0.1 to 1.0. Within this range, the layered food-use plastic fats and oils are not kneaded into the dough at the time of preparation of the dough, and the physical properties and texture are good. It is possible to prepare plastic fats and oils for layered foods with excellent stability with little change in thickness, extensibility with the dough of layered food plastic oils and fats, no shrinkage of the dough, and the baked product is a crispy food A feeling is obtained. When this mass ratio is 0.3 or more, the precipitation of crystals is too fast and it is too kneaded by a manufacturing machine, and when it is made into a plastic fat for layered foods, it is suppressed from becoming soft and dull. It is suppressed that the layered food-use plastic fat is kneaded into the dough during production. When this mass ratio is 1.2 or less, the plastic fats and oils are less likely to seep out of the liquid oil due to high temperature and aging and change in hardness during long-term storage, and the extensibility of the plastic fats and oils for layered foods is good. The baked product has a crispy texture.

  In the fat-and-oil composition for layered food of the present invention, the proportion of triglycerides in which the total carbon number of the constituent fatty acids is 40 to 48 is 10 to 30% by mass, preferably 10 to 25% by mass, based on the total amount of oil and fat. Within this range, the extensibility of the layered food plastic oil and fat is good, the baked product has a crispy texture, and the baked product has good melting and flavor release. When the proportion is 10% by mass or more, the above-described various physical properties and textures are good, the mouth melting and the flavor release are good, and when the proportion is 30% by mass or less, extensibility with the dough of the layered food plastic oil and fat. And the baked product has a crunchy texture.

  And the fats and oils composition for layered foods of this invention is characterized by containing transesterification fats and oils (A) which are transesterification fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). By using this transesterified fat (A) as a raw material and mixing with other fats and oils, and adjusting the triglyceride composition of the fats and fats within the above range, a texture with good extensibility with the dough is obtained. In addition, it is possible to obtain a baked product having a good layer formation state and a large volume, and less exudation of liquid oil and a change in the hardness of the layered food-use plastic fat and oil, and excellent stability at high temperatures and with time. 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 especially because it has good compatibility with other oils and fats, it improves various physical properties and textures as described above. For example, it hardens only with hard oils and fats. It is possible to prepare a layered food-use plastic fat and oil excellent in stability with little change in hardness at the time.

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

(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 oil and fat (A2) whose content of fatty acid having 16 or more carbon atoms is 35% by mass or more.

  The transesterified oil (A) has an iodine value of 20 to 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. Such various physical properties and textures can be improved. For example, it is possible to prepare a liquid oil that is excellent in stability with little exudation of liquid oil due to high temperature and aging and little change in hardness during long-term storage. When the iodine value is 20 or more, compatibility with other fats and oils is good, and various physical properties and textures as described above are improved. It is possible to suppress changes in hardness during oozing and long-term storage. 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. For example, liquid oil oozes out due to high temperature or time, and changes in hardness during long-term storage can be suppressed.

  The transesterified oil (A) was obtained by transesterification of 5% by mass or more and less than 30% by mass of the lauric oil / fat (A1) and more than 70% by mass to 95% by mass or less of the palm oil / fat (A2). It is preferable that More preferably, it is obtained by a transesterification reaction 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. The lauric oil (A1) 10 to 28% by mass and the palm oil (A2) 72 to 90% by mass are obtained by transesterification. By using the lauric oil (A1) and the palm oil (A2) in this mass range, the extensibility with the dough is good and a crisp texture is obtained, the layer formation state is good and the volume is high. A baked product can be obtained, and there is little change in the hardness of the liquid oil ooze and the plastic fat for layered foods, and the stability to high temperatures and time is excellent. In particular, when the addition amount of the lauric fat (A1) is less than 30% by mass, the liquid oil can be prevented from oozing out due to high temperature and time, and the stability is excellent.

  In particular, considering that the liquid oil can be prevented from oozing out at high temperatures and over time, and considering the fact that various physical properties and textures as described above can be obtained, the transesterified oil (A) The content of the saturated fatty acid having 12 to 14 carbon atoms in the constituent fatty acid is preferably 7 to 20% by mass. Moreover, it is preferable that content of C18 unsaturated fatty acid in all the constituent fatty acids is 18-40 mass%.

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

  In addition to the above, in consideration of various physical properties and textures as described above, the lauric oil (A1) and the palm oil (A2) are transesterified in the above mass range. The following transesterified oils and fats (A) are preferable.

  It is preferable that the ratio in the composition of the triglyceride whose total carbon number of a constituent fatty acid is 40-46 is 5-40 mass%, and it is more preferable that transesterified oil (A) is 10-40 mass%. More preferably, it is 10-35 mass%. Within these ranges, the compatibility with other oils and fats is good, and the mouth of the fired product is also good.

  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 0.45 to 0.55. This improves crystallinity, so compatibility when mixed with other fats and oils, good plasticity when used as layered food plastic fats and oils, and suppression of oozing out of liquid oil due to high temperatures and aging. .

  The transesterified oil / fat (A) has a mass ratio of lauric acid to stearic acid (lauric acid / stearic acid) in the total constituent fatty acids of triglycerides, preferably 0.2 to 0.7, more preferably 0.00. The ratio of the amount of unsaturated fatty acids having 4 to 0.6 and the amount of unsaturated fatty acids having 18 carbon atoms to the amount of saturated fatty acids having 18 carbon atoms (C18 unsaturated fatty acid amount / C18 saturated fatty acid amount) is preferably 0.5 to 4. 0, more preferably 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 of 55 to 80% at 5 ° C. Within this range, liquid oil oozes out at high temperatures and over time and changes in hardness during long-term storage can be suppressed, and the stability is excellent. Moreover, it is preferable that SFC in 35 degreeC is 15% or more, and it is more preferable that it is 15-30%. 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).

(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 of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 45% by mass in the total constituent fatty acids. 50% by 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 hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogen added, so when using hydrogenated oil, select from partially hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil as appropriate. It is preferable.

  The lauric oil (A1) preferably has an iodine value of 2 or less. When lauric fats and oils (A1) having an iodine value of 2 or less are used, transesterified fats and oils (A) are easily crystallized and solidified when mixed with other fats and oils, and it is possible to suppress oozing of liquid oil due to high temperatures and aging. . 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.

(Palm oil and fat (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 fat (A2) preferably has an iodine value of 30 to 55, and more preferably 30 to 40. Within this range, it is possible to suppress oozing of the liquid oil due to high temperatures and aging.

  The palm oil (A2) preferably contains 5 to 45% by mass of extremely hardened oil, more preferably 20 to 45% by mass. When the extremely hardened oil is contained within this range, it is possible to suppress changes in the hardness of the layered food-use plastic fats and oils during long-term storage, and to suppress the oozing of the liquid oil due to high temperatures and aging.

  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 one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed in an equilibrium state, and the transesterified 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.

(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. It is preferable to contain the fats and oils (B) whose total ratio is 1-25 mass%.

  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, Excellent extensibility and a crisp texture can be obtained, a layered state can be obtained and a baked product with a large volume can be obtained, and there is little change in the hardness of plastic oils and fats for layered foods. Excellent stability against high temperatures and aging. When the fats and oils (B) in which the total ratio of the triglycerides having 46 total carbon atoms of the constituent fatty acids and the triglycerides having 48 total carbon atoms of the constituent fatty acids is 1 to 25% by mass is used, Since it is easy to adjust each composition of the above-mentioned triglyceride of the oil composition for layered foods within the scope of the present invention described above and has good compatibility with the transesterified oil (A), it has been described above. Various physical properties and textures such as these can be improved, and for example, liquid oil can be squeezed out at high temperatures or over time, and a layered food plastic oil can be obtained with excellent stability with little change in hardness during long-term storage. .

  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 0.1 to 1.6. 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 to 0.3 to 1.2.

  Examples of the fats and oils (B) include palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oil, rapeseed partially hardened oil, and the like. May be used alone or in combination of two or more. Among these, it is preferable to use at least one fat selected from palm-based fats and oils, transesterified fats and oils of palm fractionated 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.

  In particular, palm oils and fats are preferably palm oils and fats having an iodine value of 45 to 65 from the viewpoints of compatibility and melting in the mouth. Examples of such palm oils and fats include palm oil and palm fractionated soft oil (palm olein). , Palm fractionation middle melting point oil and the like.

  Among them, from the point that compatibility is particularly good, together with palm-based fats and oils having an iodine value of 45 to 65, the transesterified fat of palm fractionated soft oil is used, and the ratio of the transesterified fat and palm-based fat and oil of palm fractionated soft oil Lard is used together with palm-based fats and oils having an iodine value of 45 to 65 at a mass ratio of 1: 0.1 to 5, and the ratio of lard to palm-based fats and oils is 1: 0.05 to 5 at a mass ratio. It is possible to use a transesterified oil and lard of a palm fraction soft oil together with a palm oil and fat having an iodine value of 45 to 65, and the ratio of the transesterified fat and lard of the palm fraction soft oil to lard and the palm oil and fat is 1 by mass ratio. : 0.1 to 7: 0.1 to 12 is preferable. 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 preferably 5 to 65% by mass and the amount of the fat (B) added is 35 to 95% by mass with respect to the total amount of the fat. .

(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. In addition, by using the transesterified oil (A), liquid oil containing low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides derived from the liquid oil (C) oozes out at high temperatures and over time. Can be suppressed. 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.

  As for the addition amount of liquid oil (C), 5-40 mass% is preferable with respect to fats and oils whole quantity.

  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 30% by mass or less with respect to the total amount of fats and oils. In particular, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less with respect to the total amount of fats and oils because melting in the mouth becomes good. Moreover, when using together with liquid oil (C), 50 mass% or less is preferable in total of liquid oil (C) and extremely hardened oil (D) with respect to the fat-and-oil composition for layered foods.

  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.

  Oils and fats can be fractionated by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be performed singly or in combination of two or more.

  In the dry fractionation, the dissolved fats and oils can be 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 and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  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 the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a 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. At this time, fats and oils having the required hardness can be obtained by controlling the pressure, temperature, time, and catalyst.

  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.

(Sorbitan fatty acid ester, polyglycerin fatty acid ester)
In a preferred embodiment, the layered food fat composition of the present invention is a sorbitan fatty acid ester that further increases the solidification start temperature of palm oil by 1.0 ° C. or more, and polyglycerin that increases the solidification start temperature of palm oil by 1.0 ° C. or more. Contains at least one selected from fatty acid esters.

  These sorbitan fatty acid esters and polyglycerol fatty acid esters increase 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.

  By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, crystallization of fats and oils can be achieved under slow cooling conditions after firing of the fired product using the layered food fat composition of the present invention. It becomes a crystal state in which many crystals that are promoted and uniformly refined exist. Therefore, the crispy texture is improved.

  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, sorbitan fatty acid ester or 0.5 part by mass of polyglycerin 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 polyglycerin fatty acid ester preferably has an HLB value of 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  In the present invention, a commercially available polyglycerin fatty acid ester can be used. For example, SY glister PS-3S, SY glister PS-5S, SY glister THL-50, SY glister HB-750, SY glister DDB-750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Ester B-70D etc. are mentioned.

  The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and more preferably 0.1% to 5.0% by mass with respect to the total amount of oil and fat. Preferably it is 0.2-4.0 mass%. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If this content is in this range, a crispy texture can be improved, and a layered food having a good flavor can be obtained without feeling the miscellaneous taste of the emulsifier.

2. The layered food oil and fat composition of the present invention is a layered food oil and fat composition comprising the layered food oil and fat composition of the present invention in the oil phase, and using a dough made from this raw material. A fired product can be obtained.

  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 moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  This layered food-use plastic fat or oil may or may not contain conventionally known components in addition to water. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance | flavor, an emulsifier etc. are mentioned. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, 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, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides, etc. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As the emulsifier, in addition to the aforementioned sorbitan fatty acid ester and polyglycerin fatty acid ester, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like, and they can be added within a range not impairing the effects of the present invention.

  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 containing the layered food fat composition of the present invention and an aqueous phase are appropriately heated, mixed, emulsified, and then combined with a combinator, perfector, botter, nexus. It can be quenched and kneaded with a cooling mixer such as the above. In a form not containing an aqueous phase, after heating the oil phase containing the layered food fat composition of the present invention, it can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, bottor, or nexus. it can. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.

  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.

3. 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 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, milk, dairy products, proteins and sugars as described above, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), plastic fats and oils, Yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu, soymilk, soy protein, swelling Examples include agents, sweeteners, seasonings, spices, coloring agents, and fragrances.

  Examples of the baked product include pastries such as Danish, croissant, and pie that ferment the dough using yeast or 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 (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 6 to 8 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 (A))
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 determined by gas chromatography (“2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemistry Society))). Measured with

  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 (A).

  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 / fat composition (transesterified oil / fat 1-7)
Transesterified oils 1 to 5 and 7 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 fat / oil 6 was prepared according to the production methods of the transesterified fat / oil 1-5 and 7. The transesterified fat / oil 6 was mixed at a mass ratio shown in Table 1 to perform a transesterification reaction, washed with water, dehydrated, hydrogenated, and then purified to obtain a transesterified fat / oil.

The lauric fats and oils (A1) and palm fats and oils (A2) used for the transesterification reaction are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel olein: Lauric acid content 39.0% by mass (iodine value 24)
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)
Palm hard oil: C8.8 or higher fatty acid content 98.8% by mass (iodine value 32)

  The analysis results of the obtained transesterified fats and oils 1 to 7 are shown in Table 1.

（*１はエステル交換反応後に水素添加し硬化した後の値である。）

(* 1 is the value after hydrogenation and curing after transesterification.)

(Sorbitan fatty acid esters 1, 2 and polyglycerol fatty acid esters 1, 2)
The details of sorbitan fatty acid esters 1 and 2 and polyglycerol fatty acid esters 1 and 2 added to the layered food fat composition are as shown in Table 2.

  The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerol fatty acid ester was added was measured as follows. First, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin 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 no sample is added. Using an empty pan (reference), the solidification start temperature was measured 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 polyglycerin 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 or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester are not added is the solidification start temperature of palm oil (° C.) The increase value of
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester)

<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.

(Oil composition)
Each fats and oils containing transesterified fats and oils were mixed with the compounding ratio shown in Table 3-Table 5, and the fats and oils composition of the Example and the comparative example were obtained. In Examples 14 to 17, either sorbitan fatty acid ester 1, 2 or polyglycerin fatty acid ester 1, 2 was added to the oil or fat composition to obtain an oil or fat composition.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Manufacturing of margarine)
As shown in Tables 3 to 5, 0.5 parts by mass of monoglycerin fatty acid ester is added to 82 parts by mass of the oil compositions of Examples 1 to 17 and Comparative Examples 1 to 9, and the temperature is adjusted to 70 ° C. did. 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 Monoglycerin fatty acid ester 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 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 and 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 and low speed (input of margarine for bread kneading),
Low speed 2 minutes, medium low speed 4 minutes 低速 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

[Extensible]
400 g of sheet-shaped layered food margarine was placed on about 2 kg of dough, and the extensibility of the layered food margarine during folding was evaluated according to the following criteria.
Evaluation Criteria ◎ +: The elongation of fats and oils in the dough is particularly uniform, and the extensibility is very good.
A: The fats and oils are uniformly stretched in the dough, and the extensibility is very good.
○: The fats and oils extend uniformly in the dough, and the extensibility is good.
Δ: Extensibility but slight oil shortage.
X: Fats and oils do not extend uniformly, and there is a lack of fats and oils.

[Fabric shrinkage]
A fabric molded to a thickness of 3 mm was cut into a 10 cm square, and the height when 10 sheets were stacked was measured and evaluated according to the following criteria.
Evaluation criteria ◎: 55 mm or less ○: 55 mm to 60 mm or less △: 60 mm to 65 mm or less ×: 65 mm or more

[Breaking out]
The margarine for layered food was cut into 3 × 3 cm squares, and liquid oil oozing when stored in a thermostatic bath at 35 ° C. for 3 days was visually evaluated according to the following criteria.
Evaluation criteria A : No oozing out.
○: Slightly oozing
Δ: There is a oozing.
X: There are many oozes.

[Change in hardness over time]
Layered food margarine was put into a cylindrical container, and the hardness when cut with a spatula and stored at 15 ° C. for 2 to 30 days was measured using a penetrometer so that the surface was flat. Set the tip of the cone-shaped corn adapter of AOCS official method Cc16-60 at the position where it touches the surface of the layered food margarine, and set the penetro value to 10 times the entry distance (mm) when dropped for 5 seconds. It was used as an index. The change rate of hardness between the 30th day and the 2nd day ((| Penetro value on the 30th day−Penetro value on the second day |) / Penetro value on the 2nd day × 100) Evaluated by criteria.
Evaluation criteria ◎: Less than 15% ○: 15% or more and less than 25% △: 25 or more and less than 35% ×: 35% or more

[Layer formation state]
The fired Danish was cut at the center, and the formation state of the layer was visually evaluated according to the following criteria.
Evaluation criteria A : The film was very thin and a clean layer was formed.
◯: The film was thin and a clean layer was formed.
Δ: Slightly thick film and less layer formation.
X: The film was thick and the layer formation was small.

[Sakusa]
The crispness of Danish 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.

[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 6-8. The composition of the oil and fat composition is also shown in these tables.

  From the above, the transesterified oil (A) of the lauric oil (A1) and the palm oil (A2) having an iodine value of 20 to 45 is used, and the total ratio of the 2-saturated triglyceride and the 3-saturated triglyceride is calculated. Implementation using an oil and fat composition with 40 to 65% by mass based on the total amount of oil and fat, 0.3 to 1.2 for SUS / SSU, and 10 to 30% by mass of the triglyceride of C40 to C48 based on the total amount of fat and oil In Examples 1 to 17, the extensibility with the dough is good, the dough is not shrunk, a crisp texture is obtained, a layered state is good and a baked product with a volume can be obtained, and a liquid oil There was little change in the hardness of the plastic fats and oils for layered foods, and the stability to high temperatures and aging was excellent.

  In particular, when the addition amount of the lauric fat (A1) is 5% by mass or more and less than 30% by mass, it is possible to remarkably suppress the liquid oil from oozing out due to high temperature or time, and the stability is excellent.

  On the other hand, when transesterified fats and oils 6 and 7 having a low iodine value are used as transesterified fats and oils of lauric fats and palm fats and oils, as shown in Comparative Examples 1 and 8, the above results cannot be obtained. It was. When the triglyceride composition was out of the above range, the above results were not obtained as shown in Comparative Examples 2 to 9.

  Next, about Examples 14-17 which added any of sorbitan fatty acid ester 1, 2 and polyglycerin fatty acid ester 1, 2, as compared with Example 1 which does not add these, there is much moisture and it is citrus (wet). A baking test was conducted with many dough blends to evaluate crispyness.

(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), and after baking, baked (200 ° C., 14 minutes) to obtain a Danish.
<Dennish formulation>
Strong powder 90 parts by weight Soft flour 10 parts by weight Upper white sugar 10 parts by weight Nonfat dry milk 3 parts by weight Salt 1.6 parts by weight Margarine for bread kneading (adgar free 440 Miyoshi oil and fat emulsifier-free margarine) 10 parts by weight Whole egg 6 parts by weight Yeast 5 Mass part East food 1 part by weight Water 66 parts by weight Margarine for layered food 20 parts by weight with respect to 100 parts by weight of dough

<Production conditions for Danish fabric>
Mixing: 3 minutes for low speed, 5 minutes for medium and low speed (input of margarine for bread kneading),
Low speed 2 minutes, medium low speed 4 minutes 低速 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

[Sakusa 2]
The crispness of Danish 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.

  The evaluation results are shown in Table 9. The composition of the oil and fat composition is also shown in these tables.

  In Examples 14 to 17 to which any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added, the majority of the panel had good crush even in a dough formulation with a lot of moisture and a lot of dirt (wetness). A significant difference was confirmed as compared with Example 1 having the same composition except that these were not added. And since the said characteristic other than that was maintained as a whole, it was confirmed that the sinter of a baked product improves without impairing another characteristic.

Claims (12)

It is a layered food oil composition used by being folded into a baked product dough,
Laurinic fats and oils (A1) having a lauric acid content in all constituent fatty acids of 30% by mass or more (A1) 5% by mass to less than 30% by mass, and a fatty acid content of 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more Is a transesterified oil and fat (A2) that is more than 70% by mass and less than or equal to 95% by mass and has an iodine value of 20 to 40 , and
Oils and fats (B) in which the total ratio of triglycerides having 46 total fatty acids and triglycerides having 48 total fatty acids is 1 to 25% by mass;
Containing
The transesterified fat / oil (A) has a content of 18 to 40% by mass of unsaturated fatty acids having 18 carbon atoms in all constituent fatty acids,
The content of the transesterified oil (A) is 5 to 65% by mass with respect to the total amount of the oil and fat , and the content of the oil (B) is 35 to 95% by mass.
A layered food oil composition that satisfies all of the following (i) to (iii):
(i) The total proportion of disaturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and trisaturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 40-65 mass% with respect to fats and oils whole quantity
(ii) Among di-saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.3 to 1.2.
(iii) The ratio of the triglyceride whose total number of carbon atoms of the constituent fatty acid is 40 to 48 is 10 to 30% by mass with respect to the total amount of fats and oils. 2. The fat-and-oil composition for layered food according to claim 1, wherein the transesterified fat (A) has an iodine value of 2 or less in the lauric fat (A1). 5. The fat-and-oil composition for layered food according to claim 1, wherein the transesterified fat / oil (A) has a palm-based fat / oil (A2) having an iodine value of 30 to 55. 5 . The fat oil composition for layered food according to any one of claims 1 to 3, wherein the palm oil fat (A2) contains 5 to 45 mass% of extremely hardened oil . Transesterified fats and oils (A) are the fats and oils composition for layered foods in any one of Claim 1 to 4 whose content of C12-C14 saturated fatty acid in all the constituent fatty acids is 7-20 mass% . The transesterified oil (A) has a layer ratio according to any one of claims 1 to 5, wherein a mass ratio (SUS / SSU) of a symmetric triglyceride (SUS) to an asymmetric triglyceride (SSU) is 0.45 to 0.55. Oil and fat composition for food. The fat and oil (B) contains at least one kind of fat and oil selected from palm-based fats and oils having an iodine value of 45 to 65, transesterified fat and oil of palm fractionated soft oil, and lard. Oil and fat composition for food. Furthermore, the oil- fat composition for layered foodstuffs in any one of Claim 1 to 7 containing liquid oil (C) . Plastic oil containing only the oil composition for layered foods according to any one of claims 1 to 8 as an oil and fat component . A dough for a baked product containing the plastic fat according to claim 9 . A baked product obtained by baking the dough according to claim 10 . Furthermore, from the sorbitan fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more and the polyglyceryl fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more, it contains at least 1 sort (s) selected from. The layered food oil composition according to any one of 8 above.