JP6671115B2 - Layered food fat composition and dough and baked goods using the same - Google Patents
Layered food fat composition and dough and baked goods using the same Download PDFInfo
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- JP6671115B2 JP6671115B2 JP2015132521A JP2015132521A JP6671115B2 JP 6671115 B2 JP6671115 B2 JP 6671115B2 JP 2015132521 A JP2015132521 A JP 2015132521A JP 2015132521 A JP2015132521 A JP 2015132521A JP 6671115 B2 JP6671115 B2 JP 6671115B2
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- Prior art keywords
- fat
- oil
- triglyceride
- mass
- fatty acids
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、焼成品の生地に折り込んで使用される層状食品用油脂組成物とそれを用いた生地および焼成品に関する。 The present invention relates to a layered food fat composition used by being folded into a baked dough, and a dough and a baked product using the same.
デニッシュ、クロワッサンなどの層状食品は、サクサクとしたフレーキーな食感と、噛んだときに、油脂が口中に広がるジューシー感が求められている。 Layered foods such as danish and croissant are required to have a crispy, fluffy texture and a juicy feel in which fats and oils spread in the mouth when chewed.
しかし、焼成した直後はフレーキーな食感であるものの、経時的にフレーキーさは失われ、ひきのある食感（喫食した際にフレーキーさがなく、もろく細かく砕けていかない様）となり、のど越しが悪くなるという問題がある。 However, immediately after baking, although it has a flaky texture, it loses its flakiness over time, and it has a crispy texture (it has no flaking when eaten, it does not crumble finely), and throat There is a problem of getting worse.
ジューシー感を得る技術として、特許文献１には、特定のトリグリセリドを用いて調整することが提案されているが、３飽和トリグリセリドが少ない場合、経時的にひきのある食感となる。 As a technique for obtaining a juicy feeling, Patent Document 1 proposes adjustment using a specific triglyceride. However, when the amount of trisaturated triglyceride is small, the texture becomes sensible over time.
特許文献２には、液状油を多量に含有させるとともに、ＳＯＳ型トリグリセリド（２−オレイン、１，３ジステアリン）量を特定量配合する技術が提案されているが、液状油を多量に配合すると、ジューシー感は得られるものの、経時的にフレーキーな食感が損なわれ、ひきを生じる。またＳＯＳ型トリグリセリド（２−オレイン、１，３ジステアリン）を多量に配合すると、ＳＯＳ型トリグリセリド（２−オレイン、１，３ジステアリン）は高融点であることから、焼成品ののど越しは悪くなる傾向がある。 Patent Document 2 proposes a technique in which a large amount of liquid oil is contained and a specific amount of SOS-type triglyceride (2-olein, 1,3 distearin) is blended. However, when a large amount of liquid oil is blended, Although a succulent feeling is obtained, the fluffy texture is impaired over time, resulting in sinking. In addition, when a large amount of SOS-type triglyceride (2-olein, 1,3 distearin) is blended, since the SOS-type triglyceride (2-olein, 1,3 distearin) has a high melting point, the throat of a calcined product tends to be poor. There is.
特許文献３には、ＳＳＳ（３飽和トリグリセリド）、ＵＵＵ（３不飽和トリグリセリド）、ＳＯ２量等を調整したロールインマーガリンが提案されている。しかし、特許文献１と同様に３飽和トリグリセリド量が少ないため、経時的にひきのある食感となる。 Patent Literature 3 proposes roll-in margarine in which the amount of SSS (trisaturated triglyceride), UUU (trisaturated triglyceride), and SO2 are adjusted. However, since the amount of trisaturated triglycerides is small as in Patent Literature 1, the texture becomes crisp over time.
ひきのある食感を改善する技術としては、特許文献４には、Ｓ１ＭＳ２（Ｓ１、Ｓ２は飽和脂肪酸、Ｍはモノ不飽和脂肪酸）で表されるトリグリセリドとＭＳ３Ｍ（Ｓ３は飽和脂肪酸、Ｍはモノ不飽和脂肪酸）で表されるトリグリセリドとからなるコンパウンド結晶を使用する技術が提案されている。 Patent Literature 4 discloses a technique for improving a texture with a texture of triglyceride represented by S 1 MS 2 (where S 1 and S 2 are saturated fatty acids and M is a monounsaturated fatty acid) and MS 3 M (S A technique using a compound crystal comprising triglyceride represented by 3 is a saturated fatty acid and M is a monounsaturated fatty acid has been proposed.
しかしながら、ひきについては改善されるものの、コンパウンド結晶を形成することで、油脂は固液分離せず、２不飽和トリグリセリド、３不飽和トリグリセリドなどがフリーな状態とはなりにくく、ジューシーな食感が損なわれてしまう。 However, although the milling is improved, by forming compound crystals, fats and oils are not separated into solid and liquid, and it is difficult for two unsaturated triglycerides and three unsaturated triglycerides to be in a free state. Will be spoiled.
なお、本出願人は、油脂組成における２飽和トリグリセリドの対称性と、特定の乳化剤との組み合わせに着目した検討を行ってきているが（特許文献５〜７）、いずれもジューシー感や層状食品におけるひきの改善を目的としたものではない。 The present applicant has been conducting studies focusing on the symmetry of di-saturated triglyceride in a fat composition and a combination with a specific emulsifier (Patent Documents 5 to 7). It is not intended to improve sinking.
本発明は、以上の通りの事情に鑑みてなされたものであり、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い層状食品を得ることができる層状食品用油脂組成物とそれを用いた生地および焼成品を提供することを課題としている。 The present invention has been made in view of the circumstances as described above, and has no occurrence of sinking with time, is rich in a juicy feeling, and a fat and oil composition for a layered food that can obtain a layered food with a good throat. It is an object to provide a dough and a baked product using the same.
上記の課題を解決するために、本発明の層状食品用油脂組成物は、２位にオレイン酸が結合されたトリグリセリドの含有量が油脂全量に対して３０〜４９質量％であり、３飽和トリグリセリド（ＳＳＳ）の含有量が油脂全量に対して９質量％超１４質量％未満であることを特徴としている（前記２位にオレイン酸が結合されたトリグリセリドの１、３位に結合する脂肪酸は全構成脂肪酸であり、前記ＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。 In order to solve the above-mentioned problems, the fat and oil composition for a layered food of the present invention has a triglyceride content of oleic acid bonded to the 2-position of 30 to 49% by mass based on the total amount of the fat and oil, and a trisaturated triglyceride. The content of (SSS) is more than 9% by mass and less than 14% by mass based on the total amount of fats and oils (the fatty acids bound to the 1- and 3-positions of the triglyceride having oleic acid bound to the 2-position are all The constituent fatty acids in the SSS have 16 or more carbon atoms.)
本発明によれば、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い層状食品を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, there is no generation | occurrence | production of a sink with time, rich in a juicy feeling, and the layered food with a good throat can be obtained.
２位にオレイン酸が結合されたトリグリセリドは、分子構造上歪を形成しており、回転運動する際に、分子構造の障害となりやすい。そのため、油脂中の各トリグリセリドの分子同士が近付きにくくなるため、結晶化しにくい状態となる。その結果、焼成後の徐冷時において結晶化部分（固）と非結晶部分（液）とが混在（固液分離）した状態となりやすい。本発明の層状食品用油脂組成物は、この特性をもつ２位にオレイン酸が結合されたトリグリセリドと、結晶核となる３飽和トリグリセリド（ＳＳＳ）とのバランスによって、パン類、菓子類等の焼成品は経時的なひきの発生がなく、ジューシーであり、のど越しが向上する。 Triglyceride having oleic acid bonded at the 2-position forms a strain in the molecular structure, and tends to hinder the molecular structure when rotating. For this reason, the molecules of each triglyceride in the fat and oil are less likely to approach each other, so that it is difficult to crystallize. As a result, a crystallized portion (solid) and an amorphous portion (liquid) are likely to be mixed (solid-liquid separation) during slow cooling after firing. The fat and oil composition for layered foods of the present invention can be used for baking breads, confectioneries, etc. by the balance between triglyceride having oleic acid bonded to the 2-position having this property and trisaturated triglyceride (SSS) serving as a crystal nucleus. The product is juicy with no occurrence of aging over time, and the throat is improved.
以下に、本発明を詳細に説明する。
１．層状食品用油脂組成物
（油脂）
本明細書において、「Ｓ」「Ｈ」は、油脂を構成する飽和脂肪酸を意味し、「Ｕ」「Ｆ」は、油脂を構成する不飽和脂肪酸を意味する。トリグリセリドの分析において、構成脂肪酸の炭素数が全て１６以上であるものを対象とする場合は、「Ｓ」「Ｕ」、全ての炭素数の構成脂肪酸を対象とする場合は、「Ｈ」「Ｆ」と表記する。また、トリグリセリドの１、２、３位とは、構成脂肪酸が結合された位置を意味する。
Hereinafter, the present invention will be described in detail.
1. Fat composition for layered foods (fats)
In the present specification, "S" and "H" mean saturated fatty acids constituting fats and oils, and "U" and "F" mean unsaturated fatty acids constituting fats and oils. In the analysis of triglycerides, "S" and "U" are used when the constituent fatty acids have all 16 or more carbon atoms, and "H" and "F" are used when the constituent fatty acids have all the carbon numbers are used. ". The 1, 2, and 3 positions of the triglyceride mean positions where the constituent fatty acids are bonded.
本発明の油脂中の構成脂肪酸である飽和脂肪酸としては、特に限定されないが、例えば、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）等が挙げられる。なお、上記数値表記は、各脂肪酸の炭素数である。本発明の油脂中の構成脂肪酸である飽和脂肪酸は、同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。 The saturated fatty acid which is a constituent fatty acid in the fats and oils of the present invention is not particularly limited. For example, 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, the said numerical description is carbon number of each fatty acid. The saturated fatty acids that are constituent fatty acids in the fats and oils of the present invention may be the same saturated fatty acids or different saturated fatty acids.
本発明の油脂中の構成脂肪酸である不飽和脂肪酸としては、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）等が挙げられる。上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。本発明の油脂中の構成脂肪酸である不飽和脂肪酸は、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。 The unsaturated fatty acid, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited. For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), seracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side indicates the number of carbon atoms of the fatty acid, and the right side indicates the number of double bonds. The unsaturated fatty acids which are constituent fatty acids in the fats and oils of the present invention may be the same unsaturated fatty acids or different unsaturated fatty acids.
２位にオレイン酸が結合されたトリグリセリドの１、３位の構成脂肪酸は、飽和脂肪酸または不飽和脂肪酸のいずれであってもよい。２位がオレイン酸であるトリグリセリドとしては、例えば、ＳＯＳ型トリグリセリド、ＳＯＵ型トリグリセリド（位置異性体も含む）、ＵＯＵ型トリグリセリド等が挙げられるが、特に限定されない。なお、「Ｏ」とは、トリグリセリドの構成脂肪酸であるオレイン酸を意味する。経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い焼成品を得ることができることから、２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸である場合、炭素数４〜２４の飽和脂肪酸であることが好ましい。特に焼成品ののど越しが良好となるという点から、ＳｔＯＳｔであるトリグリセリドは１％以下であることが好ましい。２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が不飽和脂肪酸である場合、炭素数１８の不飽和脂肪酸（オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）等）、炭素数２０の不飽和脂肪酸であることが好ましい。２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸と不飽和脂肪酸である場合、上述の飽和脂肪酸（炭素数４〜２４の飽和脂肪酸）と不飽和脂肪酸（炭素数１８の不飽和脂肪酸（オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）等）、炭素数２０の不飽和脂肪酸）であることが好ましい。 The constituent fatty acids at positions 1 and 3 of the triglyceride having oleic acid bonded at position 2 may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides having oleic acid at the 2-position include, but are not particularly limited to, SOS-type triglycerides, SOU-type triglycerides (including positional isomers), and UOU-type triglycerides. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. Since there is no occurrence of aging over time, a succulent baked product rich in juicy feeling can be obtained, the constituent fatty acid at the 1- or 3-position of triglyceride having oleic acid bonded to the 2-position is a saturated fatty acid. In some cases, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. In particular, the triglyceride, which is StOSt, is preferably 1% or less from the viewpoint that the throat of the calcined product is good. When the constituent fatty acid at position 1 or 3 of the triglyceride in which oleic acid is bonded to position 2 is an unsaturated fatty acid, the unsaturated fatty acid having 18 carbon atoms (oleic acid (18: 1), linoleic acid (18: 2) Linolenic acid (18: 3), etc.) and unsaturated fatty acids having 20 carbon atoms. When the constituent fatty acids at position 1 or 3 of the triglyceride having oleic acid bonded to position 2 are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbon It is preferably an unsaturated fatty acid having the number 18 (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), etc., an unsaturated fatty acid having 20 carbon atoms).
本発明の層状食品用油脂組成物において、２位にオレイン酸が結合されたトリグリセリドの含有量は、油脂全量に対して３０〜４９質量％である（ここで２位にオレイン酸が結合されたトリグリセリドの１、３位に結合する脂肪酸は全構成脂肪酸である。）。この範囲内であると、結晶核となる３飽和トリグリセリド（ＳＳＳ）とのバランスによって、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い焼成品を得ることができる。２位にオレイン酸が結合されたトリグリセリドの含有量を３０質量％以上とすることで、相対的に油脂中のオレイン酸量が多くなることに起因し、分子構造による結晶化の阻害によって、非結晶化部分が多くなり、焼成品のジューシー感が向上する。２位にオレイン酸が結合されたトリグリセリドの含有量を４９質量％以下とすることで、相対的に油脂中のオレイン酸量が少なくなることに起因し、分子構造による結晶化の阻害による非結晶化部分の量が多すぎず適度になり、焼成品の経時的なひきの発生がなく、のど越しが向上する。これらの点を考慮すると、２位にオレイン酸が結合されたトリグリセリドの含有量は、油脂全量に対して３５〜４５質量％であることが好ましい。 In the fat or oil composition for layered foods of the present invention, the content of triglyceride having oleic acid bonded to the 2-position is 30 to 49% by mass based on the total amount of the fat or oil (here, oleic acid is bonded to the 2-position). The fatty acids that bind to the 1,3-positions of triglycerides are all constituent fatty acids.) When the content is within this range, a baked product that is free from aging and has a juicy feeling and a good throat can be obtained due to the balance with trisaturated triglyceride (SSS) serving as a crystal nucleus. By setting the content of triglyceride in which oleic acid is bonded to the 2-position at 30% by mass or more, the amount of oleic acid in fats and oils is relatively increased. The crystallized portion is increased, and the juicy feeling of the fired product is improved. By setting the content of triglyceride in which oleic acid is bonded at the 2-position to 49% by mass or less, the amount of oleic acid in fats and oils becomes relatively small, and the non-crystal due to the inhibition of crystallization due to the molecular structure The amount of the oxidized portion becomes moderate without being too large, and there is no occurrence of aging of the fired product over time, so that the throat improves. In consideration of these points, the content of triglyceride having oleic acid bonded to the 2-position is preferably 35 to 45% by mass based on the total amount of fats and oils.
本発明の層状食品用油脂組成物において、３飽和トリグリセリド（ＳＳＳ）の含有量は、油脂全量に対して９質量％超１４質量％未満である（ここでＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。この範囲内であると、２位にオレイン酸が結合されたトリグリセリドが焼成後の徐冷時において結晶化部分（固）と非結晶部分（液）とが混在（固液分離）した状態となりやすいことと、３飽和トリグリセリド（ＳＳＳ）が結晶核になることが相俟って、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い焼成品を得ることができる。３飽和トリグリセリド（ＳＳＳ）の含有量を９質量％超とすることで、結晶核が多くなり結晶化部分と非結晶部分とが混在した状態が促進され、焼成品の経時的なひきの発生がなく、のど越しが向上する。３飽和トリグリセリド（ＳＳＳ）の含有量を１４質量％未満とすることで、焼成品のジューシー感が向上する。これらの点を考慮すると、３飽和トリグリセリド（ＳＳＳ）の含有量は、油脂全量に対して１０〜１３質量％であることが好ましい。 In the fat and oil composition for layered foods of the present invention, the content of trisaturated triglyceride (SSS) is more than 9% by mass and less than 14% by mass based on the total amount of fats and oils (here, the carbon number of the constituent fatty acids in SSS is all 16 or more.) Within this range, the triglyceride having oleic acid bonded at the 2-position is likely to be in a state where a crystallized portion (solid) and an amorphous portion (liquid) are mixed (solid-liquid separation) during slow cooling after firing. In combination with the fact that trisaturated triglyceride (SSS) serves as a crystal nucleus, it is possible to obtain a baked product which is free from aging, has a juicy feeling, and has a good throat. By setting the content of trisaturated triglyceride (SSS) to more than 9% by mass, crystal nuclei increase, and a state in which crystallized portions and non-crystalline portions are mixed is promoted, and the generation of a baked product over time is prevented. No, the throat improves. By setting the content of the trisaturated triglyceride (SSS) to less than 14% by mass, the succulent feeling of the fired product is improved. In consideration of these points, the content of trisaturated triglyceride (SSS) is preferably 10 to 13% by mass based on the total amount of fats and oils.
本発明の層状食品用油脂組成物は、２位にオレイン酸が結合されたトリグリセリドと２位にリノール酸が結合されたトリグリセリドとの合計量が油脂全量に対して４１〜６５質量％であることが好ましい（ここで２位にオレイン酸またはリノール酸が結合されたトリグリセリドの１、３位に結合する構成脂肪酸は全構成脂肪酸である。）。２位にリノール酸が結合されたトリグリセリドも、２位にオレイン酸が結合されたトリグリセリドと同様に、分子構造上歪を形成しており、回転運動する際に、分子構造の障害となりやすい。その結果徐冷時において結晶化部分（固）と非結晶部分（液）とが混在（固液分離）した状態となりやすい。２位にオレイン酸が結合されたトリグリセリドと２位にリノール酸が結合されたトリグリセリドとの合計量が上記範囲内であると、これらの分子構造による結晶化の阻害による非結晶化部分の量が適度になり、３飽和トリグリセリド（ＳＳＳ）が結晶核になり結晶化部分と非結晶部分とが混在した状態が促進されることで、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い焼成品を得ることができ、特に、ジューシー感が向上する。 The total amount of the triglyceride in which oleic acid is bonded to the 2-position and the triglyceride in which linoleic acid is bonded to the 2-position is 41 to 65% by mass based on the total amount of the fat or oil. (Where the constituent fatty acids bound to positions 1 and 3 of the triglyceride having oleic acid or linoleic acid bound to position 2 are all constituent fatty acids). The triglyceride in which linoleic acid is bonded to the 2-position also forms a strain in the molecular structure similarly to the triglyceride in which oleic acid is bonded to the 2-position, and tends to hinder the molecular structure when rotating. As a result, the crystallized part (solid) and the non-crystalline part (liquid) are likely to be mixed (solid-liquid separation) during slow cooling. When the total amount of the triglyceride in which oleic acid is bonded to the 2-position and the triglyceride in which linoleic acid is bonded to the 2-position is within the above range, the amount of the non-crystallized portion due to the inhibition of crystallization by these molecular structures is reduced. Moderate, trisaturated triglyceride (SSS) becomes a crystal nucleus and promotes a state in which a crystallized portion and an amorphous portion are mixed, so that there is no occurrence of aging over time, rich in juicy feeling, and throat Sintered product can be obtained, and in particular, the juicy feeling is improved.
本発明の層状食品用油脂組成物は、２不飽和トリグリセリド（ＳＵＵおよびＵＳＵ）と３不飽和トリグリセリド（ＵＵＵ）との合計量が油脂全量に対して４５〜５８質量％であることが好ましい（ここでＳＵＵ、ＵＳＵ、およびＵＵＵにおける構成脂肪酸の炭素数は、全て１６以上である。）。この含有量が４５質量％以上であると、焼成品のジューシー感が向上し、この含有量が５８質量％以下であると、焼成品の経時的なひきの発生がなく、のど越しが向上する。 In the fat or oil composition for layered foods of the present invention, the total amount of diunsaturated triglycerides (SUU and USU) and triunsaturated triglycerides (UUU) is preferably 45 to 58% by mass based on the total amount of fats and oils (here. In SUU, USU, and UUU, the number of carbon atoms of the constituent fatty acids is 16 or more.) When the content is 45% by mass or more, the juicy feeling of the baked product is improved, and when the content is 58% by mass or less, the baked product does not suffer from aging over time, and the throat improves. .
本発明の層状食品用油脂組成物は、３不飽和トリグリセリド（ＵＵＵ）の含有量が油脂全体に対して１５質量％以上３１．０質量％未満であることが好ましい（ここでＵＵＵにおける構成脂肪酸の炭素数は、全て１６以上である。）。この範囲内であると、焼成品の経時的なひきの発生をさらに抑制できる。 In the fat or oil composition for layered foods of the present invention, the content of triunsaturated triglyceride (UUU) is preferably 15% by mass or more and less than 31.0% by mass with respect to the whole fat (here, the content of the constituent fatty acids in UUU). The carbon numbers are all 16 or more.) When it is within this range, the occurrence of aging of the fired product over time can be further suppressed.
本発明の層状食品用油脂組成物は、全２飽和トリグリセリド（ＨＦＨおよびＨＨＦ）のうち対称型トリグリセリド（ＨＦＨ）と非対称型トリグリセリド（ＨＨＦ）との質量比（ＨＦＨ／ＨＨＦ）が０．３以上１．２未満であることが好ましい。この範囲内であると、生地との伸展性が良好であるため、焼成品の経時的なひきの発生をさらに抑制できる。 The fat / oil composition for a layered food according to the present invention has a mass ratio (HFH / HHF) of symmetric triglyceride (HFH) to asymmetric triglyceride (HHF) of 0.3 to 1 out of all the disaturated triglycerides (HFH and HHF). .2 is preferred. When the content is within this range, the extensibility with the dough is good, so that the generation of the sawed product over time can be further suppressed.
本発明の層状食品用油脂組成物は、油脂の構成脂肪酸としてトランス酸を含んでいてもよく、含まなくてもよいが、トランス酸の摂取量が多くなると、人体に摂取された際のＬＤＬコレステロールが増加しうる。よって、これを抑制しやすい点から、本発明においては、油脂の構成脂肪酸中のトランス酸の含有量は、油脂の構成脂肪酸全体の質量に対して１０質量％未満であることが好ましく、５質量％未満であることがより好ましく、３質量％未満であることが最も好ましい。 The fat and oil composition for layered foods of the present invention may or may not contain trans acid as a constituent fatty acid of the fat or oil. However, when the trans acid intake is increased, LDL cholesterol when ingested by the human body is increased. Can increase. Therefore, in view of easily suppressing this, in the present invention, the content of the trans acid in the constituent fatty acids of the fats and oils is preferably less than 10% by mass based on the total weight of the constituent fatty acids of the fats and oils, and preferably 5% by mass. %, More preferably less than 3% by mass.
本発明の層状食品用油脂組成物の製造に用いられる油脂としては、特に限定されないが、パーム系油脂、ラウリン系油脂、豚脂（ラード）、牛脂、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、乳脂、それらの分別油またはそれらの加工油（硬化およびエステル交換反応のうち１つ以上の処理がなされたもの）等が挙げられる。油脂中の２位にオレイン酸が結合されたトリグリセリドの含有量と３飽和トリグリセリド（ＳＳＳ）の含有量を適宜調整するために、これらの油脂としては、１種あるいは２種以上を選択して含有させることが好ましい。 The fats and oils used for producing the layered food fat composition of the present invention are not particularly limited, but include palm fats, lauric fats, lard, lard, tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, and rice. Examples thereof include oil, safflower oil, olive oil, sesame oil, milk fat, fractionated oil thereof, and processed oil thereof (one subjected to one or more treatments of hardening and transesterification). In order to appropriately adjust the content of triglyceride in which oleic acid is bonded to the 2-position and the content of trisaturated triglyceride (SSS) in fats and oils, one or more of these fats are selected and contained. Preferably.
以下に、本発明の層状食品用油脂組成物の製造に用いる油脂について、より具体的な例示を示す。本発明の油脂は、例えば、以下のＡ油脂、Ｂ油脂及びＣ油脂を組み合わせることで調製することができる。 Hereinafter, more specific examples of the fats and oils used for producing the fat and oil composition for layered foods of the present invention will be described. The fats and oils of the present invention can be prepared, for example, by combining the following A fats and oils, B fats and oils, and C fats and oils.
Ａ油脂
本明細書において、「Ａ油脂」とは、３飽和トリグリセリド（ＳＳＳ）の含有量が１５〜３５質量％である油脂のことを指す（ここでＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。
A fats and oils In this specification, "A fats and oils" refers to fats and oils in which the content of trisaturated triglyceride (SSS) is 15 to 35% by mass (here, the carbon number of the constituent fatty acids in SSS is 16 That's it.).
このようなＡ油脂としては、特に限定されないが、例えば、上記で述べたパーム系油脂、パーム系油脂のエステル交換油脂等を挙げることができ、１種以上組合せて使用することもできる。中でも、パーム分別硬質油、パーム系油脂とラウリン系油脂とのエステル交換油脂を用いることで結晶核となり、その結果、他の油脂の結晶を誘発し結晶量が確保され、焼成品のひきがなく、のど越しの良さを付与できる。 Such A fats and oils are not particularly limited, but include, for example, the palm fats and oils and transesterified fats and fats of the palm fats and fats described above, and may be used in combination of one or more kinds. Among them, palm fractionated hard oils, crystal nuclei by using transesterified fats of palm-based fats and laurin-based fats and oils, as a result, crystals of other fats and oils are obtained, the amount of crystals is ensured, and there is no burnt product. , Good throat.
Ｂ油脂
本明細書において、「Ｂ油脂」とは、３飽和トリグリセリド（ＳＳＳ）の含有量が２〜１５質量％未満である油脂のことを指す（ここでＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。（但し「Ｂ油脂」としては、前述の「Ａ油脂」および後述の「Ｃ油脂」は包含しない。）このようなＢ油脂としては、特に限定されないが、例えば、Ａ油脂、Ｃ油脂以外の植物油脂、動物油脂（豚脂（ラード）、牛脂等）、これらの分別油、硬化油、エステル交換油脂が挙げられる。中でも、Ａ油脂との相溶性を考慮すると、パーム系油脂であるパーム油、パーム分別軟質部、パーム系油脂のエステル交換油脂、豚脂等を組わせて用いることが好ましい。
B fats and oils In this specification, "B fats and oils" refers to fats and oils in which the content of trisaturated triglycerides (SSS) is less than 2 to 15% by mass (where the carbon number of the constituent fatty acids in SSS is all 16 or more.) (However, the "B fat" does not include the "A fat" described above and the "C fat" described below.) The B fat is not particularly limited, but may be, for example, a plant other than the A fat and the C fat. Fats and oils, animal fats (pork fat (lard), beef tallow, etc.), fractionated oils thereof, hardened oils, and transesterified fats and oils are exemplified. Above all, in consideration of the compatibility with A fats and oils, it is preferable to use a combination of palm fats and oils such as palm oil, palm separated soft part, transesterified fats and fats of palm fats and oils and the like.
Ｃ油脂
本明細書において、「Ｃ油脂」とは、３飽和トリグリセリド（ＳＳＳ）の含有量が２％未満である油脂、または３飽和トリグリセリド（ＳＳＳ）の含有量が３５質量％超である油脂のことを指す（ここでＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。
C fats and oils In the present specification, "C fats and oils" refers to fats and oils having a content of trisaturated triglyceride (SSS) of less than 2% or fats and oils having a content of trisaturated triglyceride (SSS) of more than 35% by mass. (Here, the number of carbon atoms of the constituent fatty acids in the SSS is 16 or more.)
３飽和トリグリセリド（ＳＳＳ）の含有量が２％未満である油脂としては、特に限定されないが、例えば、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油等が挙げられる。これらは１種単独で使用してもよく、２種以上を併用してもよい。 Fats and oils having a content of trisaturated triglyceride (SSS) of less than 2% are not particularly limited, and include, for example, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more.
３飽和トリグリセリド（ＳＳＳ）の含有量が３５質量％超である油脂としては、特に限定されないが、植物油脂または動物油脂の硬化油（部分水素添加油または極度硬化油）や分別油の硬質油、これらを含む油脂を原料とするエステル交換油脂等が挙げられる。これらの中でも、植物油脂または動物油脂の極度硬化油、あるいはこれを含む油脂を原料とするエステル交換油脂を用いることが好ましい。植物油脂の極度硬化油としては、例えば、ヤシ極度硬化油、パーム極度硬化油、パーム核極度硬化油、菜種極度硬化油等が挙げられる。動物油脂の極度硬化油としては、例えば、豚脂極度硬化油、牛脂極度硬化油等が挙げられる。焼成品の口溶けが良好となる観点からは、融点が５０℃以上の極度硬化油を用いる場合は、油脂全量に対し、５質量％以下とすることが好ましい。 Examples of fats and oils having a content of trisaturated triglyceride (SSS) of more than 35% by mass include, but are not particularly limited to, hardened vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) and hardened oils of fractionated oils. Transesterified fats and oils using fats and oils containing these as raw materials are exemplified. Among them, it is preferable to use an extremely hardened oil of vegetable oil or animal oil or a transesterified oil or fat made from an oil or fat containing the oil. Examples of the extremely hardened vegetable oils include extremely hardened palm oil, extremely hardened palm oil, extremely hardened palm kernel oil, and extremely hardened rapeseed oil. Examples of the extremely hardened oil of animal fats and oils include extremely hardened oil of lard, extremely hardened oil of beef tallow, and the like. In the case of using an extremely hardened oil having a melting point of 50 ° C. or higher, the content is preferably 5% by mass or less based on the total amount of fats and oils from the viewpoint of improving the melting property of the fired product in the mouth.
以上に述べたＡ油脂、Ｂ油脂の配合割合は、Ａ油脂は、油脂全量に対して１０〜５０質量％で配合することが好ましく、Ｂ油脂は、油脂全量に対して１５〜８５質量％で配合することが好ましく、Ｃ油脂は、油脂全量に対して５〜３５質量％で配合することが好ましい。 The mixing ratio of the A fat and the B fat described above is preferably such that the A fat and the B fat are blended at 10 to 50% by mass based on the total amount of the fat and oil, and the B fat and oil are 15 to 85% by mass based on the total amount of the fat and oil. It is preferable to mix the oil and fat, and it is preferable that the oil and fat C is mixed at 5 to 35% by mass based on the total amount of the oil and fat.
特に、本発明の層状食品用油脂組成物は、経時的なひきの発生がなく、ジューシー感に富み、のど越しの良い焼成品を得ることができる点を考慮すると、３飽和トリグリセリド（ＳＳＳ）の含有量が１５〜３５質量％であるＡ油脂を、油脂全量に対して１０〜５０質量％含有することが好ましい。また、３飽和トリグリセリド（ＳＳＳ）の含有量が２％未満であるＣ油脂の含有量が油脂全量に対して３０質量％未満であることが好ましい。 In particular, the fat and oil composition for layered foods of the present invention is characterized in that trisaturated triglyceride (SSS) can be obtained in view of the fact that there is no occurrence of sinking with time, a juicy feeling can be obtained, and a fired product with a good throat can be obtained. It is preferable that the content of A fats and oils having a content of 15 to 35% by mass is 10 to 50% by mass based on the total amount of the fats and oils. Further, it is preferable that the content of the C fat or oil having a content of trisaturated triglyceride (SSS) of less than 2% is less than 30% by mass based on the total amount of the fat or oil.
（ポリグリセリン縮合リシノレイン酸エステル）
本発明の層状食品用油脂組成物は、ポリグリセリン縮合リシノレイン酸エステルをさらに含むと、ひきがさらに抑制され、かつジューシーな食感を得ることができる。
(Polyglycerin condensed ricinoleate)
When the fat or oil composition for a layered food of the present invention further contains a polyglycerin-condensed ricinoleate, sinking can be further suppressed and a juicy texture can be obtained.
ポリグリセリン縮合リシノレイン酸エステルの種類は、特に限定されず、例えば、グリセリンの重合度が２〜１０であるポリグリセリン縮合リシノレイン酸エステルが挙げられる。また、市販品としては、阪本薬品工業（株）製のＳＹグリスターＣＲ−ＥＤ（ポリタイプ）、ＳＹグリスターＣＲ−３１０（テトラグリセリン 重合度４）、ＳＹグリスターＣＲ−５００（ヘキサグリセリン 重合度 ６）、太陽化学（株）製のサンソフト８１８ＤＧ（テトラグリセリン 重合度４）、サンソフト８１８Ｒ（ペンタグリセリン 重合度５）、サンソフト８１８ＳＫ（ヘキサグリセリン 重合度６）等が挙げられる。これらのうち、ひきが特に抑制され、かつジューシーな食感を得ることができることから、本発明の層状食品用油脂組成物に含まれる全てのポリグリセリン縮合リシノレイン酸エステルのうち、グリセリンの重合度が４〜６のいずれかであるポリグリセリン縮合リシノレイン酸エステルの質量が最も多いことが好ましい。ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノール酸とのエステル化物であり、エステル化反応は公知の方法で製造される。ポリグリセリンは、通常グリセリンもしくはグリシドールやエピクロルヒドリン等を加熱し、重縮合反応させて得られる重合度の異なるポリグリセリンの混合物である。そのため市販品においては、異なる重合度のグリセリンのポリグリセリン縮合リシノレイン酸エステルの混合物であり、上述の市販品のグリセリンの重合度は、最も多いグリセリンの重合度を示している。また、ポリグリセリン縮合リシノレイン酸エステルのリシノレイン酸の重合度は、特に限定されず、例えば、２〜１０であるものを使用することができる。 The type of polyglycerin condensed ricinoleate is not particularly limited, and examples thereof include polyglycerin condensed ricinoleate having a degree of polymerization of glycerin of 2 to 10. Commercial products include SY Glister CR-ED (polytype), SY Glister CR-310 (tetraglycerin polymerization degree 4), and SY Glister CR-500 (hexaglycerin polymerization degree 6) manufactured by Sakamoto Pharmaceutical Co., Ltd. And Sunsoft 818DG (tetraglycerin polymerization degree 4), Sunsoft 818R (pentaglycerin polymerization degree 5), and Sunsoft 818SK (hexaglycerin polymerization degree 6) manufactured by Taiyo Kagaku Co., Ltd. Of these, sawing is particularly suppressed, and since a juicy texture can be obtained, the degree of polymerization of glycerin in all polyglycerin-condensed ricinoleate esters contained in the layered food fat composition of the present invention is low. It is preferable that the mass of the polyglycerin condensed ricinoleate, which is any one of 4 to 6, is the largest. The polyglycerin condensed ricinoleate is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. The polyglycerin is usually a mixture of polyglycerols having different degrees of polymerization obtained by heating glycerin or glycidol, epichlorohydrin or the like and subjecting them to a polycondensation reaction. Therefore, in a commercial product, it is a mixture of polyglycerin condensed ricinoleic acid esters of glycerin having different degrees of polymerization, and the above-mentioned degree of polymerization of glycerin of the commercial product indicates the highest degree of polymerization of glycerin. The degree of polymerization of ricinoleic acid in the polyglycerin condensed ricinoleate is not particularly limited, and for example, those having a degree of polymerization of 2 to 10 can be used.
ポリグリセリン縮合リシノレイン酸エステルの含有量は、特に限定されないが、得られる焼成品のひきの抑制効果とジューシーな食感がより一層良好となることと、焼成品に異味が生じにくいことから、本発明の層状食品用油脂組成物の全量に対して、０．００１〜２．０質量％であることが好ましく、０．００５〜１．５質量％であることがより好ましく、０．０１〜１．０質量％であることがさらに好ましい。 The content of the polyglycerin-condensed ricinoleate is not particularly limited.However, the content of the resulting baked product is further improved because the sintering effect and the juicy texture of the baked product are further improved and the baked product is less likely to have an unpleasant taste. It is preferably 0.001 to 2.0% by mass, more preferably 0.005 to 1.5% by mass, and more preferably 0.01 to 1% by mass, based on the total amount of the layered food fat composition of the present invention. More preferably, it is 0.0% by mass.
本発明の層状食品用油脂組成物は、可塑性油脂として調製し、これを原材料とする生地を用いて焼成品を得ることができる。この可塑性油脂は、水相を実質的に含有しない形態と、水相を含有する形態をとることができる。水相を含有する形態としては油中水型、油中水中油型が挙げられ、油相の含有量は、好ましくは６０〜９９．４質量％、より好ましくは６５〜９８質量％であり、水相の含有量は、好ましくは０．６〜４０質量％、より好ましくは２〜３５質量％である。水相を含有する形態としては油中水型が好ましく、マーガリン等が挙げられる。また水相を実質的に含有しない形態としてはショートニングが挙げられる。ここで「実質的に含有しない」とは日本農林規格のショートニングに該当する、水分（揮発分を含む。）の含有量が０．５質量％以下のことである。 The layered food fat composition of the present invention is prepared as a plastic fat, and a baked product can be obtained using a dough made from the plastic fat. This plastic fat can take a form substantially not containing an aqueous phase and a form containing an aqueous phase. Examples of the form containing the water phase include a water-in-oil type and an oil-in-water-in-oil 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. The form containing an aqueous phase is preferably a water-in-oil type, and examples thereof include margarine. Examples of the form substantially not containing an aqueous phase include shortening. Here, “substantially not contained” means that the content of water (including volatile matter), which corresponds to shortening according to Japanese Agricultural Standards, is 0.5% by mass or less.
本発明の層状食品用油脂組成物は、水以外に、従来の公知の成分を含んでもよく、含まなくてもよい。公知の成分としては、特に限定されないが、例えば、乳、乳製品、蛋白質、糖質、塩類、酸味料、ｐＨ調整剤、抗酸化剤、香辛料、着色成分、香料、乳化剤等が挙げられる。乳としては、牛乳等が挙げられる。乳製品としては、脱脂乳、クリーム、チーズ（ナチュラルチーズ、プロセスチーズ等）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウム等が挙げられる。蛋白質としては、大豆蛋白、エンドウ豆蛋白、小麦蛋白等の植物蛋白等が挙げられる。糖質としては、単糖（グルコース、フルクトース、ガラクトース、マンノース等）、二糖類（ラクトース、スクロース、マルトース、トレハロース等）、オリゴ糖、糖アルコール、デンプン、デンプン分解物、多糖類等が挙げられる、抗酸化剤としては、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、茶抽出物等が挙げられる。香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロン等が挙げられる。着色成分としては、カロテン、アナトー、アスタキサンチン等が挙げられる。香料としては、バターフレーバー、ミルクフレーバー等が挙げられる。乳化剤としては、前述したポリグリセリン縮合リシノレイン酸エステルの他、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステル等が挙げられ、本発明の効果を損なわない範囲において添加することができる。 The fat or oil composition for layered foods of the present invention may or may not contain conventionally known components other than water. Known components are not particularly limited, but include, for example, milk, dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, coloring components, flavors, emulsifiers, and the like. Milk includes milk and the like. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include a monosaccharide (glucose, fructose, galactose, mannose and the like), a disaccharide (lactose, sucrose, maltose, trehalose and the like), an oligosaccharide, a sugar alcohol, starch, a starch degradation product, a polysaccharide and the like. 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, and zingerone. Examples of the coloring component include carotene, annatto, astaxanthin and the like. Flavors include butter flavor, milk flavor and the like. As the emulsifier, in addition to the polyglycerin condensed ricinoleate described above, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, Examples thereof include sodium stearoyl lactate and polyoxyethylene sorbitan fatty acid ester, which can be added as long as the effects of the present invention are not impaired.
本発明の層状食品用油脂組成物を可塑性油脂として調製する際には、公知の方法により行うことができる。例えば水相を含有する形態のものは、油相と水相とを、適宜に加熱し混合して乳化した後、コンビネーター、パーフェクター、ボテーター、ネクサス等の冷却混合機により急冷捏和し得ることができる。水相を含有しない形態のものは、油相を加熱した後、コンビネーター、パーフェクター、ボテーター、ネクサス等の冷却混合機により急冷捏和し得ることができる。冷却混合機により急冷捏和後には、必要に応じて熟成（テンパリング）してもよい。このようにして調製される可塑性油脂は、シート状、ブロック状、円柱状、直方体状、ペンシル状等の様々な形状とすることができる。その中でも、加工が容易である点等から、シート状とすることが好ましい。可塑性油脂をシート状とした場合のサイズは、特に限定されないが、例えば、幅５０〜１０００ｍｍ、長さ５０〜１０００ｍｍ、厚さ１〜５０ｍｍとすることができる。 The preparation of the layered food fat composition of the present invention as a plastic fat can be carried out by a known method. For example, those containing a water phase can be quenched and kneaded by a cooling mixer such as a combinator, a perfector, a voter, and a Nexus after appropriately heating and mixing and emulsifying an oil phase and a water phase. be able to. After the oil phase is heated, the oil phase can be quenched and kneaded by a cooling mixer such as a combinator, a perfector, a votator, and a nexus after heating the oil phase. After quenching and kneading by a cooling mixer, aging (tempering) may be performed as necessary. The plastic fat prepared in this manner can be formed into various shapes such as a sheet, a block, a column, a rectangular parallelepiped, and a pencil. Among them, a sheet shape is preferable from the viewpoint of easy processing. The size of the sheet of the plastic fat is not particularly limited, but may be, for example, 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.
２．層状食品用生地及び焼成品
本発明の層状食品用油脂組成物は、可塑性油脂としてパンや菓子等の焼成品の生地に折り込んで使用することができる。例えば、生地の間に本発明の層状食品用油脂組成物を用いたシート状の可塑性油脂を挟み込み、その後、伸展と折り畳みを繰り返すことによって生地中に可塑性油脂を層状に折り込んで、生地と可塑性油脂の薄い層を何層にも作り上げる。そして、この本発明の層状食品用油脂組成物を含有する生地を焼成することによってデニッシュ、クロワッサン、パイ等の焼成品が得られる。生地への本発明の層状食品用油脂組成物の折り込みや、焼成は、例えば公知の条件及び方法に従って行うことができる。
2. Layered food dough and baked goods The layered food fat and oil composition of the present invention can be used by being folded into a baked goods dough such as bread or confectionery as a plastic fat. For example, a sheet-like plastic fat using the layered food fat composition of the present invention is sandwiched between doughs, and thereafter, the plastic fat is folded into the dough in layers by repeating extension and folding, and the dough and the plastic fat and oil are folded. Make a thin layer of as many layers as possible. Then, by baking the dough containing the fat or oil composition for a layered food of the present invention, a baked product such as a danish, a croissant, or a pie is obtained. The folding and baking of the layered food fat composition of the present invention into dough and baking can be performed, for example, according to known conditions and methods.
この層状食品用生地は穀粉を主成分とし、穀粉としては、通常、焼成品の生地に配合されるものであれば、特に限定されないが、例えば、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等が挙げられる。 The layered food dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended with the dough of a baked product. For example, flour (strong flour, medium flour, flour, etc.), Barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour and the like.
この層状食品用生地における本発明の層状食品用油脂組成物の配合量は、焼成品の種類によっても異なり特に限定されないが、層状食品用生地に配合される穀粉１００質量部に対して、好ましくは２０〜１２０質量部であり、より好ましくは２０〜１００質量部である。 The compounding amount of the layered food fat composition of the present invention in the layered food dough is not particularly limited depending on the type of the baked product, but is preferably 100 parts by mass of flour to be mixed in the layered food dough. It is 20 to 120 parts by mass, more preferably 20 to 100 parts by mass.
この層状食品用生地には、穀粉と本発明の層状食品用油脂組成物以外にも、通常、焼成品の生地に配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼成品の生地に配合される範囲を考慮して特に制限なく配合することができる。具体的には、例えば、水や、前記したような乳、乳製品、蛋白質、糖質の他、卵、卵加工品、澱粉、塩類、乳化剤、乳化起泡剤（乳化油脂）、可塑性油脂（練り込み用油脂組成物）、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料等が挙げられる。 In addition to the flour and the fat and oil composition for a layered food of the present invention, the layered food dough can be blended without any particular limitation as long as it is usually blended in a baked dough. In addition, the amounts of these components can also be determined without any particular limitation in consideration of the range that is ordinarily added to the baked dough. Specifically, for example, in addition to water, milk, dairy products, proteins, and carbohydrates as described above, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), plastic oils ( Oil and fat composition for kneading), yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, juice, jam, fruit sauce, meat, seafood, beans, kinako, Examples include tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, coloring agents, flavors and the like.
焼成品としては、例えば、イースト等を使用して生地を発酵させるデニッシュやクロワッサン、パイなどのペストリー等が挙げられる。 Examples of the baked products include pastries such as danish, croissant, and pie in which dough is fermented using yeast or the like.
（練り込み用油脂組成物）
本発明の層状食品用油脂組成物を添加した生地は、好ましい態様において、次の練り込み用油脂組成物が併用される。
(Kneading oil composition)
In a preferred embodiment, the dough to which the layered food fat composition of the present invention has been added is used in combination with the following kneading fat composition.
この練り込み用油脂組成物は、２位にオレイン酸が結合されたトリグリセリドの含有量が油脂全量に対して３５〜５６質量％、２飽和トリグリセリド（ＳＵＳおよびＳＳＵ）と３飽和トリグリセリド（ＳＳＳ）との合計量が３２〜５０質量％、全２飽和トリグリセリド（ＨＦＨおよびＨＨＦ）のうち対称型トリグリセリド（ＨＦＨ）と非対称型トリグリセリド（ＨＨＦ）との質量比（ＨＦＨ／ＨＨＦ）が１．２〜３．０である。（ここで２位にオレイン酸が結合されたトリグリセリドの１、３位の脂肪酸は全構成脂肪酸であり、ＳＵＳ、ＳＳＵ、およびＳＳＳにおける構成脂肪酸の炭素数は、全て１６以上である。）。 In this fat and oil composition for kneading, the content of triglyceride having oleic acid bonded at the 2-position was 35 to 56% by mass based on the total amount of fat and oil, and two saturated triglycerides (SUS and SSU) and three saturated triglycerides (SSS). Of the total 2-saturated triglycerides (HFH and HHF), and the mass ratio (HFH / HHF) of the symmetric triglyceride (HFH) to the asymmetric triglyceride (HHF) is 1.2 to 3. 0. (Here, the fatty acids at positions 1 and 3 of the triglyceride in which oleic acid is bonded to position 2 are all constituent fatty acids, and the constituent fatty acids in SUS, SSU, and SSS all have 16 or more carbon atoms.)
前述したように、２位にオレイン酸が結合されたトリグリセリドは徐冷時において結晶化部分（固）と非結晶部分（液）とが混在（固液分離）した状態となりやすい。２位にオレイン酸が結合されたトリグリセリドの含有量を上記範囲内とすることで、分子構造による結晶化の阻害による非結晶化部分の量が適度になり、ジューシー感を付与することができる。さらに、２飽和トリグリセリド（ＳＵＳおよびＳＳＵ）と３飽和トリグリセリド（ＳＳＳ）との合計量を上記範囲内とすることで、これらが結晶核として作用し結晶化部分と非結晶部分とが混在した状態が促進され、その結果、焼成品の経時的なひきの発生がなく、のど越しが向上する。また、ＨＦＨ／ＨＨＦを上記範囲内とすることで、冷却混合機により急冷捏和し可塑性油脂とする際における結晶化を調整し、非結晶化部分の量を適度なものとすることができる。デニッシュやクロワッサン等は、生地に占める層状食品用油脂の割合が多く、層状食品に対する食感の寄与度は大きいものである。他方層状食品用油脂は、生地との間に層を形成する必要があるため、生地に練り込まれないでいることが必要である。そのため、上記練り込み用油脂組成物を本発明の層状食品用油脂組成物と併用することによって、練り込み用油脂が生地全体にいきわたることから、経時的なひきの発生の抑制、ジューシー感、およびのど越しの一層良好な焼成品が得られる。 As described above, the triglyceride having oleic acid bonded to the 2-position tends to be in a state where a crystallized portion (solid) and an amorphous portion (liquid) are mixed (solid-liquid separation) at the time of slow cooling. By setting the content of the triglyceride having oleic acid bonded to the 2-position within the above range, the amount of the non-crystallized portion due to the inhibition of crystallization due to the molecular structure becomes appropriate, and a juicy feeling can be imparted. Further, by setting the total amount of the di-saturated triglyceride (SUS and SSU) and the tri-saturated triglyceride (SSS) within the above range, they act as crystal nuclei, and a state in which a crystallized portion and an amorphous portion are mixed is obtained. As a result, the fired product does not suffer from aging over time, and the throat improves. Further, when the HFH / HHF is within the above range, the crystallization at the time of quenching and kneading with a cooling mixer to obtain a plastic fat can be adjusted, and the amount of the non-crystallized portion can be made appropriate. In danish, croissant, etc., the proportion of the fat for layered food in the dough is large, and the contribution of the texture to the layered food is large. On the other hand, layered food fats and oils need to form a layer between them and dough, so that they need not be kneaded into dough. Therefore, by using the fat and oil composition for kneading in combination with the fat and oil composition for layered foods of the present invention, the fat and oil for kneading spread over the entire dough, thereby suppressing the occurrence of traction over time, a juicy feeling, and A better fired product through the throat can be obtained.
上記練り込み用油脂組成物は、パーム油の固化開始温度の変化が１．０℃未満であり、かつ全構成脂肪酸中の８０質量％以上が飽和脂肪酸であるソルビタン脂肪酸エステルおよびパーム油の固化開始温度の変化が１．０℃未満であるポリグリセリン脂肪酸エステルから選ばれる少なくとも１種を含有することが好ましい。 The kneading oil / fat composition has a change in the solidification start temperature of palm oil of less than 1.0 ° C., and the solidification start of sorbitan fatty acid esters and palm oil in which 80% by mass or more of all constituent fatty acids are saturated fatty acids. It is preferable to contain at least one selected from polyglycerol fatty acid esters having a temperature change of less than 1.0 ° C.
このソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルから選ばれる少なくとも１種をを用いることで、焼成後における徐冷条件において、焼成品中の油脂結晶の析出を遅延し、油脂の結晶部分と非結晶部分が分かれた形態になって、非結晶状態である油脂を多く含有することができる。そのため、喫食したときに硬い結晶部分を感じることが少なく、ジューシーな食感を有する。また焼成品の経時的なひきの発生を抑制しのど越しも良好である。 ソルビタン脂肪酸エステルのパーム油の固化開始温度の変化量（（ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度）−（パーム油の固化開始温度））は好ましくは０℃以下、より好ましくは−０．５〜０℃、更に好ましくは−０．４〜−０．１℃であり、全構成脂肪酸中の好ましくは８５質量％以上、より好ましくは９０質量％以上が飽和脂肪酸である。 By using at least one selected from the sorbitan fatty acid ester and the polyglycerin fatty acid ester, under slow cooling conditions after baking, the precipitation of fat and oil crystals in the baked product is delayed, and the crystal part and the non-crystal part of the fat and oil are reduced. It can be in a divided form and contain a large amount of non-crystalline fats and oils. For this reason, hard crystal parts are less likely to be felt when eating and have a juicy texture. In addition, the generation of aging of the baked product is suppressed and throating is good. The amount of change in the solidification start temperature of the sorbitan fatty acid ester in palm oil ((solidification start temperature of palm oil to which sorbitan fatty acid ester is added)-(solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably −0. 0.5 to 0 ° C, more preferably −0.4 to −0.1 ° C., and preferably 85% by mass or more, more preferably 90% by mass or more of all constituent fatty acids are saturated fatty acids.
飽和脂肪酸はパルミチン酸であることが好ましい。 Preferably, the saturated fatty acid is palmitic acid.
ここでソルビタン脂肪酸エステルの全構成脂肪酸中の飽和脂肪酸量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）により測定することができる。 Here, the amount of saturated fatty acids in all the constituent fatty acids of the sorbitan fatty acid ester can be determined by gas chromatographic method ("2.4.2.2-2013 Fatty Acid Composition (FID Warm gas chromatography))).
またパーム油の固化開始温度は、示差走査熱量測定（ＤＳＣ）により測定した値である。固化開始温度の測定には、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）を用いることができる。より詳細には、パーム油（ヨウ素価５３）１００質量部にソルビタン脂肪酸エステル０．５質量部を添加し、８０℃から毎分１０℃の速度で冷却し、固化開始温度を測定した。 The solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For measuring 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 parts by mass of a sorbitan fatty acid ester was added to 100 parts by mass of palm oil (iodine value 53), and the mixture was cooled at a rate of 10 ° C./min from 80 ° C., and the solidification starting temperature was measured.
本発明に使用されるソルビタン脂肪酸エステルは、ＨＬＢ値が好ましくは１．０〜４．０である。ＨＬＢ値がこの範囲であると、上記のようなジューシーな食感に適している。 The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 1.0 to 4.0. When the HLB value is in this range, it is suitable for the above-mentioned juicy texture.
ここでＨＬＢ値は、Ｇｒｉｆｆｉｎ式（Ａｔｌａｓ社法）により求めることができる。 Here, the HLB value can be obtained by the Griffin formula (Atlas company method).
本発明においては、上記のようなソルビタン脂肪酸エステルとして、市販のものを用いることができる。 In the present invention, commercially available sorbitan fatty acid esters as described above can be used.
上記ポリグリセリン脂肪酸エステルのパーム油の固化開始温度の変化量（（ポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度）−（パーム油の固化開始温度））は好ましくは０℃以下、より好ましくは−０．５〜０℃、さらに好ましくは−０．４〜−０．１℃である。 The amount of change in the solidification start temperature of palm oil of the polyglycerin fatty acid ester ((solidification start temperature of palm oil to which polyglycerin fatty acid ester is added)-(solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably. Is -0.5 to 0C, more preferably -0.4 to -0.1C.
本発明においては、上記ポリグリセリン脂肪酸エステルとして、市販のものを用いることができる。例えば、太陽化学（株）製のサンソフトＱＭＰ−５、阪本薬品工業（株）製のＳＹグリスターＴＨＬ−１５、ＳＹグリスターＴＨＬ−４４等が挙げられる。 In the present invention, commercially available polyglycerol fatty acid esters can be used. For example, Sunsoft QMP-5 manufactured by Taiyo Chemical Co., Ltd., SY Glister THL-15, SY Glister THL-44 manufactured by Sakamoto Pharmaceutical Co., Ltd., and the like can be mentioned.
上記ソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステルの含有量は、油脂全量に対して、０．３〜２．５質量％であることが好ましく、０．５〜２．０質量％であることがより好ましい。上記ソルビタン脂肪酸エステルと上記ポリグリセリン脂肪酸エステルを併用する場合には、これらの合計量としてこの範囲内であることが好ましい。上記含有量がこの範囲内にあれば、ジューシーな食感が向上し、焼成品の経時的なひきの発生を抑制しのど越しも良好で、かつ、乳化剤による雑味を感じることなく風味の良好な層状食品を得ることができる。 The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably from 0.3 to 2.5% by mass, more preferably from 0.5 to 2.0% by mass, based on the total amount of the fat or oil. . When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount of these is preferably within this range. If the content is within this range, the juicy texture is improved, the generation of the baked product over time is suppressed, the throat is good, and the flavor is good without feeling unpleasantness due to the emulsifier. Layered food can be obtained.
上記練り込み用油脂組成物は、本発明の層状食品用油脂組成物と同様に、前記に例示したような方法によって可塑性油脂として調製することができる。例えば水相を含有する形態のものは、油相と水相とを、適宜に加熱し混合して乳化した後、冷却混合機により急冷捏和し得ることができる。水相を含有しない形態のものは、油相を加熱した後、冷却混合機により急冷捏和し得ることができる。冷却混合機により急冷捏和後には、必要に応じて熟成（テンパリング）してもよい。また上記練り込み用油脂組成物は、本発明の層状食品用油脂組成物と同様に、前記に例示したような公知の成分を含んでもよい。 The above-mentioned fat and oil composition for kneading can be prepared as a plastic fat and oil by the method exemplified above, similarly to the fat and oil composition for layered foods of the present invention. For example, in a form containing an aqueous phase, the oil phase and the aqueous phase can be appropriately heated, mixed, emulsified, and then rapidly cooled and kneaded by a cooling mixer. In a form not containing an aqueous phase, the oil phase can be heated and then rapidly cooled and kneaded by a cooling mixer. After quenching and kneading by a cooling mixer, aging (tempering) may be performed as necessary. Moreover, the said fats-and-oils composition for kneading may contain the well-known component as illustrated above similarly to the fats-and-oils composition for layered foods of this invention.
上記練り込み用油脂組成物は、可塑性油脂として層状食品用生地に練り込んで使用することができる。上記練り込み用油脂組成物を練り込んだ生地の間に、本発明の層状食品用油脂組成物を用いたシート状の可塑性油脂を挟み込み、その後、伸展と折り畳みを繰り返すことによって、本発明の層状食品用油脂組成物を用いたシート状の可塑性油脂を生地中へ層状に折り込んで、生地とこの可塑性油脂の薄い層を何層にも作り上げる。この上記練り込み用油脂組成物および本発明の層状食品用油脂組成物を含有する層状食品用生地を焼成することによって、層状食品としてパンや菓子等の焼成品が得られる。 The above-mentioned fat or oil composition for kneading can be used by kneading it into a layered food dough as a plastic fat or oil. Between the dough kneaded with the kneading fat composition, a sheet-like plastic fat using the layered food fat composition of the present invention is sandwiched, and thereafter, the stretching and folding are repeated to form the layered composition of the present invention. A sheet-shaped plastic fat using the food fat composition is folded into a dough in layers to form a thin dough and a thin layer of this plastic fat. By baking the dough for layered food containing the above-mentioned fat or oil composition for kneading and the fat or oil composition for layered food of the present invention, a baked product such as bread or confectionery is obtained as a layered food.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。
（１）測定方法
２位にオレイン酸が結合されたトリグリセリドの含有量、２位にオレイン酸が結合されたトリグリセリドと２位にリノール酸が結合されたトリグリセリドとの合計量、２位にオレイン酸が結合され、１、３位にステアリン酸が結合した（ＳｔＯＳｔ）の含有量、３飽和トリグリセリド（ＳＳＳ）の含有量、２不飽和トリグリセリド（ＳＵＵおよびＵＳＵ）と３不飽和トリグリセリド（ＵＵＵ）との合計量、３不飽和トリグリセリド（ＵＵＵ）の含有量、２飽和トリグリセリド（ＳＵＳおよびＳＳＵ）と３飽和トリグリセリド（ＳＳＳ）との合計量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、それぞれ脂肪酸量を用いて計算にて求めた。なお、２位にオレイン酸またはリノール酸が結合されたトリグリセリドの１、３位の構成脂肪酸は全脂肪酸、それ以外は、構成脂肪酸の炭素数が全て１６以上のものと対象とし、油脂全量を基準としている。
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 Content of triglyceride having oleic acid bonded to position 2 and total amount of triglyceride having oleic acid bonded to position 2 and triglyceride having linoleic acid bonded to position 2 And the content of (StOSt) with stearic acid bound at the 1- and 3-positions, the content of 3 saturated triglycerides (SSS), 2 unsaturated triglycerides (SUU and USU) and 3 unsaturated triglycerides (UUU). The total amount, the content of 3 unsaturated triglycerides (UUU), the total amount of 2 saturated triglycerides (SUS and SSU) and 3 saturated triglycerides (SSS) are determined by the gas chromatography method (standard oil and fat analysis test method (Nippon Oil Chemical Society of Japan) “2.4.2.2-2013 Fatty Acid Composition (FID Heated Gas Chromatography)” and “Recommended 2-20 3 2-position measured by the fatty acid composition "), obtained in each calculated using fatty acid content. The triglycerides in which oleic acid or linoleic acid is bonded at the 2-position are all fatty acids, and the fatty acids at the 3- and 3-positions are all fatty acids. And
全２飽和トリグリセリド（ＨＦＨおよびＨＨＦ）のうち対称型トリグリセリド（ＨＦＨ）と非対称型トリグリセリド（ＨＨＦ）との質量比（ＨＦＨ／ＨＨＦ）は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）により求めたＨＦＨ型トリグリセリドとＨＨＦ型トリグリセリドの質量より算出した。 The mass ratio (HFH / HHF) of the symmetrical triglyceride (HFH) to the asymmetrical triglyceride (HHF) of the total 2-saturated triglycerides (HFH and HHF) is determined by the gas chromatographic method (standard oil and fat analysis test method (Nippon Oil Chemical Society) "2.4.2.2-2013 Fatty Acid Composition (FID Heated Gas Chromatography)" and "Recommended 2-2013 2-position Fatty Acid Composition") from the mass of HFH triglyceride and HHF triglyceride. Calculated.
各油脂のヨウ素価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ヨウ素価（ウィイス−シクロヘキサン法）」で測定した。 The iodine value of each fat and oil was measured by the "2.3.4.1-2013 iodine value (Wijs-cyclohexane method)" of the Standard Fatty Acid Analysis Test Method (Japan Oil Chemists' Society).
（２）油脂組成物の作製
（エステル交換油脂１ 油脂Ａ１）
パーム極度硬化油２７質量％、パーム油４６質量％、パーム核極度硬化油２７質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下で、エステル交換反応した。
エステル交換反応後、水洗、脱水、脱色しエステル交換油脂を得た。このエステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は１８．３質量％であった。
（エステル交換油脂２ 油脂Ａ２）
パーム極度硬化油３０質量％、パーム油５２質量％、パーム核極度硬化油１８質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下で、エステル交換反応した。
エステル交換反応後、水洗、脱水、脱色しエステル交換油脂を得た。このエステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は２１．６質量％であった。
（エステル交換油脂３ 油脂Ｂ１）
パーム油（ヨウ素価５３）９０質量％、菜種油１０質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油脂を得た。このパーム系エステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は９．５質量％であった。
（エステル交換油脂４）
パーム核油４０質量％、パーム油６０質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油脂を得た。このエステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は３．７質量％であった。
（エステル交換油脂５）
パーム油（ヨウ素価５３）６５質量％、菜種油３５質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油脂を得た。このエステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は３．５質量％であった。
（エステル交換油脂６）
パーム分別軟質油（ヨウ素価５６）に触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油脂を得た。このパーム分別軟質油エステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は９．１質量％であった。
（エステル交換油脂７ 油脂Ｂ２）
パーム油（ヨウ素価５３）に触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油脂を得た。このパーム油エステル交換油脂の３飽和トリグリセリド（ＳＳＳ）の含有量は１３．７質量％であった。
（油脂Ａ３）
ヨウ素価３２、３飽和トリグリセリド（ＳＳＳ）の含有量２５．８質量％のパーム分別硬質油を用いた。
(2) Preparation of fat composition (transesterified fat 1 fat A1)
27% by mass of extremely hardened palm oil, 46% by mass of palm oil, and 27% by mass of extremely hardened palm kernel were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure.
After the transesterification, the product was washed with water, dehydrated, and decolorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in this transesterified fat was 18.3% by mass.
(Transesterified fat 2 fat A2)
30% by mass of extremely hardened palm oil, 52% by mass of palm oil, and 18% by mass of extremely hardened palm kernel oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure.
After the transesterification, the product was washed with water, dehydrated, and decolorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in the transesterified fat was 21.6% by mass.
(Transesterified fat 3 fat B1)
90% by mass of palm oil (iodine value 53) and 10% by mass of rapeseed oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification, the product was washed with water, dehydrated, decolorized, and deodorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in this palm-based transesterified fat was 9.5% by mass.
(Transesterified fat 4)
40% by mass of palm kernel oil and 60% by mass of palm oil were mixed, sodium methylate was added as a catalyst, and a transesterification reaction was performed under reduced pressure. After the transesterification, the product was washed with water, dehydrated, decolorized, and deodorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in this transesterified fat was 3.7% by mass.
(Transesterified fat 5)
65% by mass of palm oil (iodine value 53) and 35% by mass of rapeseed oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification, the product was washed with water, dehydrated, decolorized, and deodorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in the transesterified fat was 3.5% by mass.
(Transesterified fats and oils 6)
Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine value 56), and transesterification was performed under reduced pressure. After the transesterification, the product was washed with water, dehydrated, decolorized, and deodorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in the palm fractionated soft oil interesterified fat was 9.1% by mass.
(Transesterified fat 7 fat B2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and transesterification was performed under reduced pressure. After the transesterification, the product was washed with water, dehydrated, decolorized, and deodorized to obtain a transesterified fat. The content of trisaturated triglyceride (SSS) in the palm oil transesterified fat was 13.7% by mass.
(Oil A3)
A palm fractionated hard oil having an iodine value of 32 and a content of trisaturated triglyceride (SSS) of 25.8% by mass was used.
（乳化剤）
ポリグリセリン縮合リシノレイン酸エステル１
ＣＲ５００、重合度６、阪本薬品工業（株）製）
ポリグリセリン縮合リシノレイン酸エステル２
ＣＲ３１０、重合度４、阪本薬品工業（株）製）
ポリグリセリン縮合リシノレイン酸エステル３
ＣＲ−ＥＤ、ポリタイプ、阪本薬品工業（株）製
(emulsifier)
Polyglycerin condensed ricinoleate 1
CR500, degree of polymerization 6, Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin condensed ricinoleate 2
CR310, degree of polymerization 4, manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Polyglycerin condensed ricinoleate 3
CR-ED, poly type, manufactured by Sakamoto Pharmaceutical Co., Ltd.
なお、上記ポリグリセリン縮合リシノレイン酸エステルの重合度は、ポリグリセリン縮合リシノレイン酸エステルのグリセリンの重合度における最も多い重合度を示した。 The degree of polymerization of the polyglycerin condensed ricinoleate showed the highest degree of polymerization of glycerin in the polyglycerin condensed ricinoleate.
ソルビタン脂肪酸エステル
パーム油の固化開始温度の変化量 −０．２℃
構成脂肪酸 飽和脂肪酸含有量９０質量％（パルミチン酸含有量９０質量％）
ＨＬＢ ２．８
ポリグリセリン脂肪酸エステル
太陽化学（株）製 サンソフトＱＭＰ−５
パーム油の固化開始温度の変化量 −０．８９℃
Sorbitan fatty acid ester Change in solidification start temperature of palm oil -0.2 ° C
Constituent fatty acids Saturated fatty acid content 90 mass% (palmitic acid content 90 mass%)
HLB 2.8
Polyglycerin fatty acid ester Sunsoft QMP-5 manufactured by Taiyo Chemical Co., Ltd.
Change in solidification start temperature of palm oil -0.89 ° C
ソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度（℃）の変化量は、以下のようにして測定した。まず、パーム油（ヨウ素価５３）１００質量部にソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステル０．５質量部を添加し、それを測定用のアルミニウムパンに３．５ｍｇ量り、更にサンプルを何も入れない空パン（リファレンス）を用いて、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）で以下の条件で固化開始温度を測定した。 The change in the solidification start temperature (° C.) of the palm oil to which the sorbitan fatty acid ester or the polyglycerin fatty acid ester was added was measured as follows. First, 0.5 parts 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 of the sorbitan fatty acid ester or polyglycerin fatty acid ester is weighed into an aluminum pan for measurement. Using an empty pan (reference), the solidification onset temperature was measured under the following conditions using a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).
次に、同様にして、ソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度を測定した。 Next, similarly, the solidification start temperature of palm oil to which no sorbitan fatty acid ester and polyglycerin fatty acid ester were added was measured.
ソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度とソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度の差を、パーム油の固化開始温度（℃）の変化量とした。
固化開始温度（℃）の変化量＝（ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度）−（ソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度）
固化開始温度（℃）の変化量＝（ポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度）−（ポリグリセリン脂肪酸エステルおよびソルビタン脂肪酸エステルを添加していないパーム油の固化開始温度）
[測定条件]
示差走査熱量計のセル内の温度を８０℃まで昇温し、５分間保持し、完全にサンプルを溶解させた。その後、毎分１０℃（１０℃／ｍｉｎ．）で８０℃から−４０℃まで降温させ、その過程における固化開始温度（発熱ピークにおける発熱開始温度）を測定した。固化開始温度は、ベースラインとピークとの接線における交点とした。
The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added and the solidification start temperature of palm oil to which no sorbitan fatty acid ester or polyglycerin fatty acid ester was added was calculated as the solidification start temperature of palm oil (° C). Of change.
Change in solidification start temperature (° C) = (solidification start temperature of palm oil to which sorbitan fatty acid ester is added)-(solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester are not added)
Change in solidification start temperature (° C) = (solidification start temperature of palm oil to which polyglycerin fatty acid ester is added)-(solidification start temperature of palm oil to which polyglycerin fatty acid ester and sorbitan fatty acid ester are not added)
[Measurement condition]
The temperature inside the cell of the differential scanning calorimeter was raised to 80 ° C. and maintained for 5 minutes to completely dissolve the sample. Thereafter, the temperature was decreased from 80 ° C. to −40 ° C. at 10 ° C. (10 ° C./min.) Per minute, and the solidification onset temperature (exothermic onset temperature at the exothermic peak) in the process was measured. The solidification onset temperature was the intersection of the tangent line between the baseline and the peak.
＜層状食品用油脂組成物の作製＞
表１〜表５に示す油脂配合で、適宜に乳化剤を溶解し、油相を得た。
油相８４質量部を７５℃に調温した。（Ｓ１６〜Ｓ２２については、油脂８４質量部に乳化剤を添加し油相とした。）一方水に脱脂粉乳、食塩を溶解後、８５℃で加熱殺菌し水相を得た。（Ｓ１６〜Ｓ２２については、乳化剤を入れた分は水にて調整した。）油相をプロペラ撹拌機で撹拌しながら水相を添加し、油中水型に乳化した後にバターフレーバーを０．１質量部添加し、コンビネーターによって急冷捏和し、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型し、可塑性油脂として層状食品用油脂組成物(Ｓ１〜Ｓ２４)を得た。
〈層状食品用油脂組成物の配合〉
油相 ８４質量部
水 １３．４質量部
脱脂粉乳 １．５質量部
食塩 １．０質量部
バターフレーバー ０．１質量部
<Preparation of layered food fat composition>
Emulsifiers were appropriately dissolved in the oils and fats shown in Tables 1 to 5 to obtain an oil phase.
The temperature of 84 parts by mass of the oil phase was adjusted to 75 ° C. (For S16 to S22, an emulsifier was added to 84 parts by mass of fats and oils to form an oil phase.) On the other hand, skim milk powder and sodium chloride were dissolved in water and then sterilized by heating at 85 ° C to obtain an aqueous phase. (For S16 to S22, the amount of the emulsifier was adjusted with water.) The water phase was added while stirring the oil phase with a propeller stirrer, and emulsified into a water-in-oil type, followed by butter flavor of 0.1. A mass part was added, quenched and kneaded by a combinator, and formed into a sheet of 25 cm × 21 cm × 1 cm to obtain a layered food fat composition (S1 to S24) as a plastic fat.
<Blending of fat composition for layered food>
Oil phase 84 parts by weight Water 13.4 parts by weight Skim milk powder 1.5 parts by weight Salt 1.0 parts by weight Butter flavor 0.1 parts by weight
＜練り込み用油脂組成物の作製＞
表１〜表５に示す油脂配合で、適宜に乳化剤を溶解し、油相を得た。
<Preparation of fat and oil composition for kneading>
Emulsifiers were appropriately dissolved in the oils and fats shown in Tables 1 to 5 to obtain an oil phase.
油相８４質量部を７５℃に調温した。（Ｎ６〜Ｎ１０については、油脂８４質量部に乳化剤を添加し油相とした。）一方水に脱脂粉乳を溶解後、８５℃で加熱殺菌し水相を得た。（Ｎ６〜Ｎ１０については、乳化剤を入れた分は水にて調整した。）油相をプロペラ撹拌機で撹拌しながら水相を添加し、油中水型に乳化した後にバターフレーバーを０．１質量部添加し、コンビネーターによって急冷捏和し、可塑性油脂として練り込み用油脂組成物(Ｎ１〜Ｎ１０)を得た。
〈練り込み用油脂組成物の配合〉
油相 ８４質量部
水 １４．４質量部
脱脂粉乳 １．５質量部
バターフレーバー ０．１質量部
The temperature of 84 parts by mass of the oil phase was adjusted to 75 ° C. (For N6 to N10, an emulsifier was added to 84 parts by mass of oils and fats to form an oil phase.) On the other hand, skim milk powder was dissolved in water and then sterilized by heating at 85 ° C to obtain an aqueous phase. (For N6 to N10, the amount of the emulsifier was adjusted with water.) The aqueous phase was added while the oil phase was stirred with a propeller stirrer, and emulsified into a water-in-oil type. The mixture was quenched and kneaded by a combinator to obtain a kneading fat / oil composition (N1 to N10) as a plastic fat / oil.
<Blending of oil and fat composition for kneading>
Oil phase 84 parts by mass Water 14.4 parts by mass Skim milk powder 1.5 parts by mass Butter flavor 0.1 parts by mass
（３）評価
実施例および比較例の各試料について次の評価を行った。
＜デニッシュの作製＞
下記の配合および製造条件でデニッシュを製造した。具体的には層状食品用油脂組成物および練り込み用油脂組成物以外の材料をミキサーに投入し、低速３分、中低速５分ミキシングを行った後、練り込み用油脂組成物を入れ低速２分、中低速４分ミキシングを行い、生地を得た。この生地を、フロアタイムをとった後、０℃で一晩リタードさせた。この生地に層状食品用油脂組成物を折り込み、３つ折り２回を加え−１０℃にて３０分リタードし、３つ折り１回を加え−１０℃にて６０分リタードさせた。その後シーターゲージ厚３ｍｍまで延ばし、１０ｃｍ角（１０ｃｍ×１０ｃｍ）にカットし、ホイロ後、焼成してデニッシュを得た。
(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
<Production of Danish>
Danish was manufactured under the following composition and manufacturing conditions. Specifically, materials other than the layered food fat and oil composition and the fat and oil composition for kneading are put into a mixer, and mixed for 3 minutes at a low speed and for 5 minutes at a medium and low speed. The mixture was mixed at a low speed for 4 minutes to obtain a dough. After taking the floor time, the dough was retarded at 0 ° C. overnight. The fat and oil composition for layered foods was folded into the dough, tri-folded twice, retarded at -10 ° C for 30 minutes, and tri-folded once and retarded at -10 ° C for 60 minutes. Thereafter, it was extended to a sheeter gauge thickness of 3 mm, cut into a 10 cm square (10 cm × 10 cm), heated, and fired to obtain a danish.
〈デニッシュの配合〉
強力粉 ９０質量部
薄力粉 １０質量部
上白糖 １０質量部
食塩 １．８質量部
脱脂粉乳 ３質量部
全卵 ６質量部
練り込み用油脂組成物 ８質量部
イースト ５質量部
イーストフード ０．１質量部
水 ５３質量部
層状食品用油脂組成物 生地１００質量部に対して２１質量部
<Blend of Danish>
Strong powder 90 parts by mass Soft flour 10 parts by mass White sucrose 10 parts by mass Salt 1.8 parts by mass Skim milk powder 3 parts by mass Whole egg 6 parts by mass Kneading oil and fat composition 8 parts by mass East 5 parts by mass East food 0.1 part by mass Water 53 parts by mass 21 parts by mass based on 100 parts by mass of dough
〈デニッシュ生地の製造条件〉
ミキシング： 低速３分、中低速５分、（練り込み用油脂組成物投入）、低速２分、
中低速４分
捏上温度： ２５℃
フロアタイム：２７℃ ７５％ ３０分
リタード： ０℃ 一晩
ロールイン： ３つ折り×２回 −１０℃にてリタード３０分
３つ折り×１回 −１０℃にてリタード６０分
成型： シーターゲージ厚３ｍｍ １０ｃｍ角（１０ｃｍ×１０ｃｍ）にカット
ホイロ： ３５℃ ７５％ ６０分
焼成： ２００℃ １４分
<Manufacturing conditions of Danish dough>
Mixing: low speed 3 minutes, medium low speed 5 minutes, (kneading oil composition), low speed 2 minutes,
Medium / low speed 4 minutes Kneading temperature: 25 ° C
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: Trifold x 2 times Retard at -10 ° C for 30 minutes
Trifold x 1 time, retard at -10 ° C for 60 minutes Molding: cut into 3cm 10cm square (10cm x 10cm) thickness of theta gauge Wheeling: 35 ° C 75% 60 minutes Firing: 200 ° C for 14 minutes
＜評価＞
実施例１〜８、比較例１〜７
上記焼成したデニッシュを、２時間室温で放冷した後、２０℃にて１日保管したものをパネルによる官能評価を以下の基準で評価した。なお、評価を行ったパネルに関して、五味（甘、酸、塩、苦、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準臭覚テストを実施し、その各々のテストで適合と判定された２０〜４０代の男性４名、女性６名をパネルとして選抜した。
<Evaluation>
Examples 1 to 8, Comparative Examples 1 to 7
The calcined danish was allowed to cool at room temperature for 2 hours, and then stored at 20 ° C. for 1 day. The sensory evaluation using a panel was evaluated according to the following criteria. In addition, with respect to the panels that were evaluated, we performed a omimi (sweet, acid, salt, bitter, and umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard odor test. 4 males and 6 females in their 20s and 40s who were judged to be suitable were selected as panels.
[ひき]
喫食したときにひき（もろく細かく砕けず、パン様の繋がりが残存する食感）を感じるか否かにより、以下の基準で評価した。
評価基準
◎ ：１０名中８名以上がひきがないと評価した。
○ ：１０名中７〜５名がひきがないと評価した。
△ ：１０名中４〜３名がひきがないと評価した。
× ：１０名中２名以下がひきがないと評価した。
[Hiki]
The following criterion was used to evaluate whether or not the user felt grind (the texture was not brittle and fine and did not leave a bread-like connection).
Evaluation criteria ◎: Eight or more out of ten evaluated that there was no draw.
: 7 to 5 out of 10 evaluated that there was no draw.
Δ: 4 to 3 out of 10 persons evaluated that there was no draw.
X: Two or less out of 10 evaluated that there was no draw.
[ジューシー感]
喫食したときに油脂がじゅわっとあふれでることを感じた場合を良好とし、以下の基準で評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
[Juicy feeling]
A case where the user felt that the fats and oils overflowed when eating was regarded as good, and evaluated according to the following criteria.
Evaluation criteria A : Eight or more out of ten evaluated that they were good.
：: 7 to 5 out of 10 evaluated as good.
Δ: 4 to 3 out of 10 evaluated as good.
X: Two or less out of ten evaluated that it was good.
[のど越し]
喫食したときに塊とならず、すっとのどを通ると感じた場合を良好とし、以下の基準で評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
[Throat]
A case where the person felt that he did not clump and passed through the throat when eating was regarded as good, and was evaluated according to the following criteria.
Evaluation criteria A : Eight or more out of ten evaluated that they were good.
：: 7 to 5 out of 10 evaluated as good.
Δ: 4 to 3 out of 10 evaluated as good.
X: Two or less out of ten evaluated that it was good.
実施例９〜２４
前述のデニッシュ配合と同配合で、表３および表４に示す配合で作製した層状食品用油脂組成物と練り込み用油脂組成物を用い、デニッシュを焼成した。
Examples 9 to 24
The danish was baked using the same composition as the Danish described above, using the layered food fat composition and the kneading fat composition prepared with the compositions shown in Tables 3 and 4.
上記焼成したデニッシュを、２時間室温で放冷した後、ポリプロピレン製袋に袋詰めして、２０℃で１日保管したものを実施例１〜８、比較例１〜７と同じ評価基準にて評価した。 After the calcined danish was allowed to cool at room temperature for 2 hours, it was packed in a polypropylene bag and stored at 20 ° C. for 1 day according to the same evaluation criteria as in Examples 1 to 8 and Comparative Examples 1 to 7. evaluated.
なお、袋詰めされた状態で保管すると焼成品は密閉状態に置かれるため、焼成後に残存する自らの水分により生地が加湿し「ひき」「ジューシー感」「のど越し」は失われやすく、実施例１〜８、比較例１〜７より厳しい条件である。 In addition, when stored in a bag, the baked product is kept in a sealed state, so that the dough is humidified by its own moisture remaining after calcination, and it is easy to lose "milling", "juicy feeling", and "throating". 1 to 8 and more severe conditions than Comparative Examples 1 to 7.
実施例２５〜３１
前述のデニッシュ配当と同配合で、表５に示す配合で作製した層状食品用油脂組成物と練り込み用油脂組成物を用い、デニッシュを焼成した。
Examples 25 to 31
Using the same composition as the above Danish dividend, the Danish was baked using the layered food fat composition and the kneading fat composition prepared with the composition shown in Table 5.
上記焼成したデニッシュを、２時間室温で放冷した後、ポリプロピレン製袋に袋詰めして、１５℃で１日保管したものを実施例１〜８、比較例１〜７と同じ評価基準にて評価した。 After the calcined danish was allowed to cool at room temperature for 2 hours, it was packed in a polypropylene bag and stored at 15 ° C. for 1 day according to the same evaluation criteria as in Examples 1 to 8 and Comparative Examples 1 to 7. evaluated.
なお、袋詰めされた状態で実施例９〜２４より低温(１５℃)保管することで、実施例９〜２４より「ひき」「ジューシー感」「のど越し」は失われやすく、実施例９〜２４より厳しい条件である。 By storing in a bag-packed state at a lower temperature (15 ° C.) than in Examples 9 to 24, “Hink”, “Juicy feeling” and “Throat” are easily lost from Examples 9 to 24. This is a stricter condition than 24.
上記の評価結果を表１〜表５に示す。 The above evaluation results are shown in Tables 1 to 5.
Claims (9)
２位にオレイン酸が結合されたトリグリセリドと２位にリノール酸が結合されたトリグリセリドとの合計量が油脂全量に対して４１〜６５質量％であり（前記２位にオレイン酸またはリノール酸が結合されたトリグリセリドの１、３位に結合する脂肪酸は全構成脂肪酸である。）、
２不飽和トリグリセリド（ＳＵＵおよびＵＳＵ）と３不飽和トリグリセリド（ＵＵＵ）との合計量が油脂全量に対して４６．５〜５６．８質量％であり（前記ＳＵＵ、ＵＳＵ、およびＵＵＵにおける構成脂肪酸の炭素数は、全て１６以上である。）、
３不飽和トリグリセリド（ＵＵＵ）の含有量が油脂全体に対して１５質量％以上３１．０質量％未満である（前記ＵＵＵにおける構成脂肪酸の炭素数は、全て１６以上である。
）層状食品用油脂組成物。 The content of triglyceride having oleic acid bonded to the 2-position is 31.8 to 46.2% by mass based on the total amount of fats and oils, and the content of trisaturated triglyceride (SSS) exceeds 9% by mass based on the total amount of fats and oils. Less than 14% by mass (the fatty acids bonded to the 1- and 3-positions of the triglyceride in which oleic acid is bonded to the 2-position are all constituent fatty acids, and all the constituent fatty acids in the SSS have 16 or more carbon atoms. ),
The total amount of the triglyceride in which oleic acid is bonded to the 2-position and the triglyceride in which linoleic acid is bonded to the 2-position is 41 to 65% by mass based on the total amount of the fat and oil (the oleic acid or linoleic acid is bonded to the second position). The fatty acids that bind to the 1, 3 positions of the triglyceride thus obtained are all constituent fatty acids.)
The total amount of 2-unsaturated triglycerides (SUU and USU) and 3-unsaturated triglycerides (UUU) is 46.5 to 56.8% by mass based on the total amount of fats and oils (of the constituent fatty acids in SUU, USU and UUU). The number of carbon atoms is all 16 or more.),
The content of 3-unsaturated triglyceride (UUU) is 15% by mass or more and less than 31.0% by mass based on the whole fat or oil (the number of carbon atoms of the constituent fatty acids in the UUU is 16 or more.
) Layered food fat composition.
前記層状食品用油脂組成物に含まれる全ての前記ポリグリセリン縮合リシノレイン酸エステルのうち、グリセリンの重合度が４〜６のいずれかであるポリグリセリン縮合リシノレイン酸エステルの質量が最も多い、請求項１または２に記載の層状食品用油脂組成物。 Further containing a polyglycerin condensed ricinoleate,
The mass of the polyglycerin condensed ricinoleate in which the degree of polymerization of glycerin is any of 4 to 6 is the largest among all the polyglycerin condensed ricinoleate contained in the layered food fat composition. Or the fat-and-oil composition for layered foods of Claim 2.
かつ全構成脂肪酸中の８０質量％以上が飽和脂肪酸であるソルビタン脂肪酸エステルおよびパーム油の固化開始温度の変化が１．０℃未満であるポリグリセリン脂肪酸エステルから選ばれる少なくとも１種を含有する請求項７に記載の焼成品用の生地。 The kneading fat composition has a change in the solidification start temperature of palm oil of less than 1.0 ° C.,
And at least one selected from the group consisting of sorbitan fatty acid esters in which 80% by mass or more of the total fatty acids are saturated fatty acids and polyglycerin fatty acid esters in which the change in solidification start temperature of palm oil is less than 1.0 ° C. 8. The dough for a baked product according to 7.
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