JP6691438B2 - Oil composition for long-life layered food, plastic oil for long-life layered food using the same, and method for producing long-life layered food - Google Patents

Description

  The present invention, pie, croissant, long shelf life among layered foods such as Danish, used in layered foods referred to as "long-life products" in the market, long-life layered oil composition for foods and use thereof And a long-life layered food product.

  Conventionally, most layered foods such as pies, croissants, and danishes have a shelf life of about 2 to 5 days. However, in recent years, it has become convenient and safe to prepare for keeping food such as regular food that is stored in the home by purchasing the necessary amount while consuming it, emergency food during a disaster, or overtime food, snacks, and night meals. The demand for long-lasting cycle storage is increasing. In order to meet such demands, layered foods having a shelf life longer than that of regular products, for example, 30 days or longer, and even 60 days or longer have been supplied to the market as long-life products.

  In such a long-life layered food, it is required that the oil and fat have excellent oxidative stability and the flavor and flavor release last long. In particular, the deterioration of the flavor of a layered food with time is greatly affected by the deterioration odor of the plastic fats and oils for layered foods. Deteriorates and the flavor release also deteriorates, so long-term storage is not possible.

  In addition, such long-life products are manufactured on a mass production line. Generally, in a roll-in process of a layered food, for example, a plastic oil or fat for layered food is wrapped with a dough, folded with a reverse sheet, and spread. At this time, the hardness of the dough and the hardness of the layered food plastic oil and fat are adjusted, and the layered food plastic oil and fat is neatly folded into layers, so the dough is treated at a low temperature by a method such as taking a retard with a freezer, and the roll-in process or The molding operation is often performed in a work environment where the temperature is adjusted to less than 20 ° C. However, in a mass production line for producing a large amount of layered foods per day, an apparatus for automatically performing these roll-in processes has been developed. This device is capable of extruding a layered food plastic oil or fat onto a continuous sheet material, or by simultaneously extruding a dough and a layered food plastic oil or fat into a predetermined number of layered structures by various mechanical operations. it can. In this process, the roll-in process and the molding work are often performed in a working environment in a normal temperature range (20 to 25 ° C.). However, in the operation at room temperature, the dough temperature at the time of roll-in becomes high, and the hardness of the layered food plastic oil or fat is lost, so that the layered food plastic oil or fat is kneaded into the dough in the roll-in step, The machine resistance tends to decrease due to the adhesion of cloth on the rollers. Further, even in the subsequent forming operation of the dough, when the temperature is mainly in the room temperature range, the dough becomes sticky due to the layered plastic oil and fat, and the workability is likely to deteriorate. For both reverse sheeting and automated operations, the selection of layered food grade plastic fats and oils is extremely important for producing a product of suitable quality.

  As a conventional technique relating to a layered food for long-life products, Patent Document 1 discloses a plastic oil for roll-in containing an oil / fat containing an oil / fat that is liquid at 15 ° C. and a tea extract and tocopherol as a shelf life improver. Is proposed to be used. In the examples, when stored, they are stored in a transparent bag together with an alcohol preparation which is a freshness-retaining agent for a long-term storage (up to 60 days) under the condition of 30 ° C. Life is not possible. Although hardened oil is used in the fats and oils blends in the examples, trans fatty acids contained in the hardened oil are also said to increase the risk of arteriosclerosis, and in consideration of the possible effects on health. In recent years, it has been desired that raw fats and oils have a small amount of trans fatty acids.

  Patent Document 2 proposes a long-life layered food product in which a flavor raw material additive layer prepared by mixing a flavor raw material containing no fats and oils is laminated on a foam dough layer made of bread dough using panettone seeds. This technology is intended to improve the fungal shelf life of the product by lowering the pH of the dough by blending a fermented seed, but in the original layered food product in which a plastic fat is folded into the dough, the oxidation stability of the fat and oil, Since the flavor affects the shelf life of the product, it does not improve the shelf life of layered foods containing plastic fats and oils.

  Conventionally, a partially hydrogenated hydrogenated oil has been often used for edible oils and fats such as margarine and shortening. However, from the viewpoint of trans fatty acids contained in hydrogenated oil as described above, it has recently been desired that raw fats and oils have a small amount of trans fatty acids. Under such circumstances, blending of fats and oils with a small amount of trans fatty acid has been studied even in plastic fats and oils for layered foods, and for example, transesterification fats and oils are used to adjust triglyceride composition and fatty acid composition. .

  For example, in Patent Document 3, a random transesterification in which the amount of trans fatty acid is 3% by mass or less in a specific range of saturated fatty acid, unsaturated fatty acid, saturated fatty acid having 12 or less carbon atoms, and saturated fatty acid having 14 to 18 carbon atoms. Plastic oils and fats have been proposed. The purpose is to obtain the same quality as conventional products even if the amount of trans fatty acids is reduced, but since it contains a plastic oil / fat having a large amount of saturated fatty acids, it melts in the mouth poorly. Further, since a large amount of saturated fatty acids having 12 or less carbon atoms is also incorporated, workability in a normal temperature range (20 to 25 ° C.) during roll-in process or molding operation and flavor release of the product are deteriorated. In addition, since it contains a large amount of liquid oil, it cannot be stored for a long time at room temperature.

  Patent Document 4 proposes that a triglyceride composition in all fats and oils is set in a specific range and transesterified fats and oils are blended to maintain a crisp texture over time, and to manufacture a layered food having a good mouth-melting property. Has been done. However, in the examples, the crispness after 3 days and the melting in the mouth after 1 day were evaluated, but the long-term flavor and flavor release required for long-life products were not evaluated.

  The present applicant has studied transesterified oils and fats of lauric oils and palm oils (Patent Documents 5 to 8). In these technologies, from production to use, liquid oil, which is a low-melting triglyceride such as a di-unsaturated triglyceride and a 3-unsaturated triglyceride, does not ooze out at high temperature or with time, and has a hardness even after long-term storage. The study has been conducted by paying attention to the fact that there is little change and that the shape retention that the shape does not easily collapse due to high temperature and aging is improved. However, it has not been evaluated for the long-term evaluation required for long-life products, especially for such long-term flavor and flavor release.

JP, 2008-5786, A JP, 2005-237248, A JP, 2009-95312, A JP, 2013-236597, A JP, 2014-55279, A JP, 2015-43732, A JP, 2005-142570, A JP, 2015-123016, A

  The present invention has been made in view of the above circumstances, pie, croissant, in layered foods such as Danish, excellent oxidation stability of fats and oils, flavor release without deterioration odor of fats and oils after long-term storage Long-life layered food oils and fats that enable long life and have good workability even in the roll-in process in the working environment in the normal temperature range (20 to 25 ° C), and dough does not become sticky during molding. An object of the present invention is to provide a composition, a plastic oil and fat using the composition, and a method for producing a long-life layered food.

  In order to solve the above problems, the oil and fat composition for long-life layered foods of the present invention is a transesterified oil and fat of lauric oil and palm oil, and the content of saturated fatty acids having 12 or less carbon atoms, The transesterified oil and fat, which is less than 18 mass% with respect to the total mass of the constituent fatty acids of the transesterified oil and fat, is contained in an amount of 60 to 96 mass% with respect to the mass of the total fat and oil, and the saturated fatty acid content is It is characterized in that it is 63 to 75% by mass with respect to the total mass of the constituent fatty acids.

  A plastic oil / fat of the present invention is characterized by containing the oil / fat composition for a long-life layered food.

  The method for producing a long-life layered food according to the present invention is characterized in that the plastic fat is folded into a dough and the dough is baked.

  ADVANTAGE OF THE INVENTION According to this invention, the oxidative stability of fats and oils is excellent, the deterioration odor of fats and oils does not generate | occur | produce after long-term storage, flavor release continues, and a long life is possible, and it is a work environment of normal temperature range (20-25 degreeC). The workability in the roll-in process is good, and the dough is less sticky during the molding process.

  The present invention will be described in detail below.

  The oil / fat composition for long-life layered foods (A) of the present invention is a transesterified oil / fat of a lauric oil / fat (a1) and a palm oil / fat (a2) having a saturated fatty acid content of 12 or less carbons in a specific range ( a) is used, the transesterified oil / fat (a) is blended in an amount within a specific range, and the saturated fatty acid content of the total oil / fat is within a specific range.

  In the present invention, “long life” means that a product supplied to the market is displayed with a shelf life of, for example, 60 days or more, further 180 days or more.

  The plastic oil / fat (B) using the long-life layered oil / fat composition for foods (A) of the present invention has a long-lasting flavor and flavor release and is excellent in storage stability over time. That is, the oxidative stability of fats and oils in the normal temperature range (20 to 25 ° C.) after commercialization is good, and an oxygen scavenger such as ageless is usually used for long-term storage of long-life layered foods using the plastic fats and oils (B). It is unnecessary and can be used for a long life at room temperature. Long-life layered foods using plastic oil (B) do not deteriorate in flavor due to deterioration odor of oil or fat due to long-term storage, and flavor release by plastic oil (B) does not reach the expiration date of long-life products. It is good.

  Further, in such a long life product, the roll-in step of the layered food product and the subsequent molding operation are carried out under a working environment in a normal temperature range (20 to 25 ° C.). The plastic oil / fat (B) using (A) is hard and less sticky, and the plastic oil / fat (B) for layered foods is a dough in a device for automatically performing a roll-in process or a roll-in process using a reverse sheet. It is possible to prevent the mechanical resistance from being deteriorated due to kneading into the dough or adhesion of the dough to the roller. Further, in the subsequent forming work of the dough, even if the work is mainly in the room temperature range, stickiness of the dough does not occur due to the plastic fat (B) for the layered food, and the workability is good. is there.

1. Fats and Oils In the present invention, saturated fatty acids (hereinafter, also referred to as S) are all saturated fatty acids contained in fats and oils. The saturated fatty acid S is not particularly limited, but examples thereof 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. The above numerical notation is the carbon number of fatty acids.

  In the present invention, unsaturated fatty acids (hereinafter also referred to as U) are all unsaturated fatty acids contained in fats and oils. The two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. The unsaturated fatty acid U is not particularly limited, but 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), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side indicates the carbon number of the fatty acid, and the right side indicates the double bond number.

  In the present invention, the triglyceride in fats and oils has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid. The 1-, 2-, and 3-positions of triglyceride represent the positions where fatty acids are bound.

  The fats and oils used in the long-life layered food and fat composition (A) and the plastic fats and oils (B) of the present invention contain a saturated fatty acid S.

  The fats and oils used for the long-life layered food and fat composition (A) and the plastic fats and oils (B) of the present invention may contain a triglyceride having oleic acid bonded at the 2-position, and oleic acid bonded at the 2-position. The constituent fatty acids at the 1- and 3-positions of the triglyceride may be either saturated fatty acids S or unsaturated fatty acids U. Examples of the triglyceride in which the 2-position is oleic acid include, but are not particularly limited to, SOS type triglyceride, SOU type triglyceride (including positional isomers), UOU type triglyceride and the like. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effect of the present invention, when the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position is unsaturated fatty acid U, unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) is used. , Linolenic acid, etc.) are preferred. When the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position is the saturated fatty acid S and the unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.

  The fats and oils used for the long-life layered food and fat composition (A) and the plastic fats and oils (B) of the present invention may contain a triglyceride having lauric acid bonded at the 2-position, and lauric acid bonded at the 2-position. The constituent fatty acids at the 1- and 3-positions of the triglyceride may be either saturated fatty acids S or unsaturated fatty acids U. Examples of triglycerides in which the 2-position is lauric acid include, but are not limited to, SLS type triglycerides, SLU type triglycerides (including positional isomers), ULU type triglycerides, and the like. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effect of the present invention, when the constituent fatty acid at the 1-position or 3-position of the triglyceride having lauric acid bonded at the 2-position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1-position or 3-position of triglyceride having lauric acid bonded at the 2-position is unsaturated fatty acid U, unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.) are preferred. When the constituent fatty acid at the 1-position or 3-position of the triglyceride having lauric acid bonded at the 2-position is the saturated fatty acid S and the unsaturated fatty acid U, the saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid described above are used. (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.

  The fats and oils used in the long-life layered oil and fat composition for foods (A) and the plastic fats and oils (B) of the present invention are trisaturated triglycerides (SSS) in which saturated fatty acids S are bound to all of the 1st, 2nd and 3rd positions. May be included as a 2-saturated triglyceride in which 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid U are bonded to 1 molecule of glycerol, saturated fatty acid S is bonded to the 1st and 3rd positions, and May contain a symmetric triglyceride (SUS) to which an unsaturated fatty acid U is bound, and a saturated fatty acid S is bound to the 1-position and 2-position, or the 2-position and 3-position, and unsaturated at the 3-position or 1-position. It may contain an asymmetric triglyceride (SSU, USS) to which a fatty acid U is bound. In addition, one molecule of glycerol may contain two unsaturated triglycerides in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound (SUU, UUS, USU)), 1st position, 2nd position, 3rd position. It may contain a tri-unsaturated triglyceride (UUU) having unsaturated fatty acids U bound to all positions.

2. Long-life layered oil and fat composition for food (A)
The oil / fat composition for long-life layered foods (A) of the present invention contains a transesterified oil / fat (a) of a lauric oil / fat (a1) and a palm oil / fat (a2).

  The lauric oil (a1) that is a raw material of the transesterified oil (a) is an oil having a lauric acid content of 30% by mass or more in all the constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, and fractionated oils thereof. , Hardened oil, and the like. These may be used alone or in combination of two or more. Among these lauric oils and fats (a1), the melting point is higher than that of coconut oil, and in consideration of the fact that the high melting point transesterified oils and fats (a) can be easily obtained, palm kernel oil, its fractionated oil and hardened oil Oil is preferred. In the case of hardened oil, the content of trans fatty acid may increase depending on the hydrogenation amount.Therefore, when hardened oil is used, either slightly hydrogenated one, low temperature cured one or fully hydrogenated extremely hardened oil should be used. Preference is given to extremely hardened oils.

  The lauric oil and fat (a1) preferably contains an oil and fat having an iodine value of 2 or less. When an oil or fat having an iodine value of 2 or less is used, the risk of trans fatty acid formation is low, and when the transesterified oil or fat (a) is mixed with other oils or fats, it becomes a crystal nucleus, which easily solidifies and melts well in the mouth. Become. Examples of fats and oils having an iodine value of 2 or less include extremely hardened oils.

  The palm-based oil / fat (a2), which is a raw material of the transesterified oil / fat (a), has a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of the palm-based fats and oils (a2) include palm oil, palm fractionated oil and hydrogenated oils thereof, and these may be used alone or in combination of two or more. As the palm fractionated oil, a hard part, a soft part, a medium melting point part and the like can be used. In the case of hardened oil, the content of trans fatty acid may increase depending on the hydrogenation amount.Therefore, when hardened oil is used, either slightly hydrogenated one, low temperature cured one or fully hydrogenated extremely hardened oil should be used. Preference is given to extremely hardened oils.

  The palm-based oil / fat (a2) preferably contains an oil / fat having an iodine value of 50 to 60. By using an oil and fat having an iodine value of 50 to 60, it is possible to produce an oil and fat that is excellent in crystallinity based on the amount of saturated fatty acid contained and is excellent in flavor release and plasticity because it contains unsaturated fatty acid. Further, it is preferable that the palm oil and fat (a2) contains an extremely hardened oil. When the palm-based oil / fat (a2) contains an extremely hardened oil, the melting point of the transesterified oil / fat (a) can be increased, and the crystallinity is improved.

  In the transesterification oil / fat (a), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst for the transesterification reaction between the lauric oil / fat (a1) and the palm oil / fat (a2). As the chemical catalyst, sodium methylate, sodium hydroxide or the like is used, and as the enzyme catalyst, lipase or the like is used. Examples of the lipase include lipases of the genus Aspergillus, genus Alcaligenes and the like, 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 powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. When a chemical catalyst or an enzyme catalyst having no regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil and fat (a1) and the palm oil and fat (a2) is completed, saturated fatty acid (S) is converted as a constituent fatty acid. Of the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) of the symmetrical triglyceride (SUS) and the asymmetrical triglyceride (SSU) in the transesterified oil (a) is It is within the range of 0.45 to 0.55.

  When a chemical catalyst is used in the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15 mass% of the amount of oil lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric oil and fat (a1) and the palm oil and fat (a2) is completed in an equilibrium state, and the transesterified oil and fat (a) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass based on the amount of oil lipid, and the transesterification reaction is completed at 40 to 80 ° C. in an equilibrium state. A transesterified oil / fat (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 carried out if necessary.

  In the long-life layered food and fat composition (A) of the present invention, in the transesterified oil and fat (a), the content of saturated fatty acids having 12 or less carbon atoms is 18 with respect to the total mass of the constituent fatty acids of the transesterified oil and fat. It is less than mass%. When the content of the saturated fatty acid having 12 or less carbon atoms is within this range, the oxidative stability of the oil / fat is excellent, the deterioration odor of the oil / fat does not occur even after long-term storage, the flavor release is sustained, and the long life can be achieved. The workability is good even in the roll-in process under the working environment of the range (20 to 25 ° C), and the dough is less sticky during the molding work.

  The oil / fat composition for long-life layered foods (A) of the present invention contains the transesterified oil / fat (a) in an amount of 60 to 96% by mass, preferably 65 to 96% by mass, based on the total mass of the oil and fat, and Preferably it contains 75 to 96 mass%. When the content of the transesterified oil / fat (a) is 60% by mass or more, the deterioration odor of the oil / fat can be suppressed, and the dough is less sticky during the molding operation. When the content of the transesterified oil / fat (a) is 96% by mass or less, the flavor release is particularly good, and the workability is good even in the roll-in process in the work environment in the normal temperature range (20 to 25 ° C.). is there.

  In the long-life layered food and fat composition (A) of the present invention, the transesterified oil and fat (a) preferably has an iodine value of 15 to 45. When the iodine value is within this range, the compatibility with other fats and oils is good, and the deterioration odor of fats and oils does not occur even after long-term storage, flavor release continues, and long life is possible. The workability is good even in the roll-in process under the working environment of (1), and the stickiness of the cloth is small during the molding work.

  The fats and oils other than the transesterified fats and oils (a) used for the production of the long-life layered food and fat composition (A) of the present invention are not particularly limited, but include palm oil, palm kernel oil, and palm oil. , Rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey butter, mango oil, illipe fat, cacao butter, lard, beef tallow, milk fat, and their separation Oils or their deodorized oils, processed oils (those that have been subjected to one or more treatments of hardening and transesterification reactions) and the like. These fats and oils may be used alone or in combination of two or more in order to appropriately adjust the contents of saturated fatty acids and the contents of lauric acid and oleic acid bonded to the 2-position of triglycerides. You may use it.

  In the long-life layered food and fat composition (A) of the present invention, the saturated fatty acid content is 63 to 75% by mass based on the total mass of the constituent fatty acids of the total oil and fat. When the content of the saturated fatty acid is 63% by mass or more, the deterioration odor of oils and fats can be suppressed, and the dough is less sticky during the molding operation. When the content of the saturated fatty acid is 75% by mass or less, the flavor release is particularly good, and the workability is good even in the roll-in process under the work environment in the normal temperature range (20 to 25 ° C).

  In the long-life layered oil and fat composition for foods (A) of the present invention, the content of fatty acids having 20 or more carbon atoms is preferably 3% by mass or less based on the total mass of the constituent fatty acids of all the oils and fats. Therefore, when the hardened oil such as rapeseed oil or fish oil containing a large amount of erucic acid is not contained in a large amount and the content of the fatty acid having 20 or more carbon atoms is within this range, the melting in the mouth is good.

  The oil-fat composition for long-life layered foods (A) of this invention WHEREIN: Content of the oleic acid couple | bonded with the 2-position of triglyceride is 18-34 mass% with respect to the mass of the whole 2-position constituent fatty acid of all fats and oils. Preferably there is. The triglyceride having oleic acid bonded at the 2-position forms a strain in the molecular structure, and is liable to become a hindrance to the molecular structure when rotating. This makes it difficult for the molecules of each triglyceride in the oil and fat to come close to each other, and thus it becomes difficult to solidify. It is preferable that the content of the oleic acid bonded to the 2-position having such characteristics is within the above range from the viewpoint of obtaining the effect of the present invention.

  In the long-life layered food and fat composition (A) of the present invention, the content of lauric acid bonded to the 2-position of triglyceride is 3 to 13 mass% with respect to the total mass of the 2-position constituent fatty acids of the oil and fat. It is preferable. The triglyceride having lauric acid bonded at the 2-position is likely to undergo molecular movement due to the small molecular weight of lauric acid. Therefore, the molecules are easily separated from each other in the oil or fat after solidification. It is preferable that the content of lauric acid bonded to the 2-position having such characteristics is within the above range from the viewpoint of obtaining the effect of the present invention.

  In the long-life layered oil and fat composition for foods (A) of the present invention, the content of P2O is preferably 5 to 15% by mass based on the total mass of triglycerides in the oil and fat. Here, P2O indicates PPO and POP. PPO is a triglyceride in which palmitic acid is bonded to the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid is bonded to the 3rd or 1st position, and POP is palmitic acid in the 1st and 3rd positions and olein to the 2nd position. A triglyceride to which an acid is bound, P is palmitic acid, and O is oleic acid.

  The oil / fat composition for long-life layered foods (A) of the present invention may or may not contain trans fatty acid as a constituent fatty acid of oil / fat, but when the intake amount of trans fatty acid increases, the amount of LDL cholesterol in blood is increased. Can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acids in the constituent fatty acids of fats and oils is preferably less than 10 mass% with respect to the total mass of the constituent fatty acids of fats and oils, and preferably 5 mass. % Is more preferable, and less than 3% by mass is the most preferable.

  The long-life layered oil and fat composition for foods (A) of the present invention preferably does not contain a partially hydrogenated oil so that the content of trans fatty acid falls within the above range.

3. Plastic oil and fat (B)
The plastic oil / fat (B) of the present invention contains the oil / fat composition for long-life layered food (A) of the present invention described above in the oil phase.

  The plastic oil / fat (B) of the present invention can have a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Examples of the form containing the water phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, The content is preferably 65 to 98% by mass, and 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 examples thereof include margarine.

  Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially free of" means that the content of water (including volatile matter) is 0.5% by mass or less, which corresponds to shortening of Japanese Agricultural Standards.

  The plastic oil / fat (B) of the present invention may contain conventionally known components in addition to water. Known ingredients are not particularly limited, but include, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, coloring ingredients, flavors. , Emulsifiers, alcoholic beverages, enzymes, powdered fats and oils, and the like. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, unsweetened skim milk, sweetened skim milk, unsweetened skim skim milk, sweetened skim skim milk. , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of sugars include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, and starch degradation products. Antioxidants include polysaccharides, L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extract. The thing etc. are mentioned. Examples of spices include capsaicin, anethole, eugenol, cineol, and zingerone. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin. Flavors include butter flavor, milk flavor and the like. As the emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid Examples thereof include esters.

  The plastic oil / fat (B) of the present invention can be produced by a known method. For example, in the form containing an aqueous phase, an oil phase containing the long-life layered food and fat composition (A) of the present invention and an aqueous phase are appropriately heated and mixed to emulsify, and then a combinator and a perfector. It can be kneaded by quenching with a cooling mixer such as a botter, nexus or the like. The form not containing the water phase is obtained by heating the oil phase containing the long-life layered oil and fat composition for food (A) of the present invention, and then rapidly kneading with a cooling mixer such as a combinator, a perfector, a botter, or a nexus. Can be harmonized. If necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer. Further, it may be aged (tempering) after kneading and quenching.

4. Long-life layered food The plastic fat (B) of the present invention can be used by being folded into the dough of a layered food (baked product) such as pie, croissant, and Danish. For example, the plastic oil / fat (B) is wrapped between the dough, and then the plastic oil / fat (B) is folded into the dough by repeating folding and rolling to obtain a number of thin layers of the dough and the plastic oil / fat (B). Also make up. Then, a layered baked product is obtained by baking the dough containing the plastic oil (B). The plastic fat (B) can be formed into various shapes such as a sheet shape, a block shape, a column shape, a rectangular parallelepiped shape, a pencil shape, and a tip shape. Among them, the sheet shape is preferable because it is easy to process. The size of the plastic fat (B) in the form of a sheet is not particularly limited, but may be, for example, a width of 50 to 1000 mm, a length of 50 to 1000 mm, and a thickness of 1 to 50 mm.

  The folding of the plastic oil (B) into the dough and the baking of the dough can be performed according to known conditions and methods, for example. For example, in a roll-in process of a layered food product in a mass production line, a plastic oil (B) is wrapped with a dough, folded with a reverse sheet, and spread. Alternatively, the plastic oil (B) is extruded onto a continuous sheet material by an apparatus that automatically performs the roll-in process, or a material obtained by extruding the material and the plastic oil (B) simultaneously is subjected to a predetermined mechanical operation. The number of layers is to be finished. After that, it is formed into a desired shape and fired. These roll-in steps and subsequent molding operations are mainly performed in a working environment in a normal temperature range (20 to 25 ° C.), but the plastic oil / fat (B) of the present invention is hard and less sticky. It is possible to prevent the mechanical resistance from being lowered by kneading the plastic oil (B) into the dough or adhering the dough to the rollers in an apparatus that automatically performs the roll-in process or the roll-in process by the reverse sheet. Further, in the subsequent forming work of the dough, even if the work is mainly performed in the normal temperature range, the dough does not become sticky due to the plastic oil (B), and the workability is good.

  The dough using the plastic oil / fat (B) of the present invention contains cereal flour as a main component, and the cereal flour is not particularly limited as long as it is usually mixed with the dough of a baked product, but, for example, Examples include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

  In addition to the flour and the plastic oil / fat (B) of the present invention, the dough may be blended without any particular limitation, as long as it is generally used for the dough of a baked product. Further, the blending amount of these may be appropriately set without any particular limitation in consideration of the range to be blended with the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, egg processed products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast foods, cacao mass, Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kinako, tofu, soy milk, soy protein, leavening agent, sweetener, seasoning , Spices, colorants, flavors and the like.

  Examples of the long-life layered food that is a baked product using the dough in which the plastic oil (B) of the present invention is folded include, for example, pastries without fermentation process such as pies, and Danish or croissant for fermenting the dough using yeast or the like. And so on.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Measuring method The iodine value of oil and fat was measured by "2.3.4.1-2013 iodine value (Wyeth-cyclohexane method)" of the standard oil and fat analysis test method (Japan Petrochemical Society of Japan).

  The content of saturated fatty acids having 12 or less carbon atoms in the transesterified oil and fat, the content of saturated fatty acids in all the oils and fats, and the content of fatty acids having 20 or more carbons in all the oils and fats can be determined by gas chromatography (standard oil and fat analysis test method (public interest incorporated foundation). "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" of the Japan Oil Chemists' Society)). The contents of these are based on the total amount of fats and oils (total mass of fatty acids constituting fats and oils), which is the total peak area measured by gas chromatography as in the above test method.

  The content of oleic acid bonded to the 2-position of triglyceride and the content of lauric acid bonded to the 2-position of triglyceride in all fats and oils were determined by gas chromatography (standard oil and fat analysis test method (Japan Petroleum Institute of Japan). "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Recommended 2-2013 2-position fatty acid composition"). The content of these is the total peak area of the monoacylglycerin fraction after treatment with the lipase solution as measured by gas chromatography, as in the above test method (total mass of fats and oils at the 2-position constituent fatty acid). Is the standard.

  The P2O content (total amount of PPO and POP) in all fats and oils is determined by the gas chromatograph method (standard fat and oil analysis test method (Japan Petroleum Institute of Japan) “2.4.2.2-2013 fatty acid composition (FID Temperature rising gas chromatograph method) "and" Recommended 2-2013 2-position fatty acid composition "), and calculated by using the amount of fatty acid.

(2) Preparation of transesterified oil and fat (transesterified oil and fat 1)
After mixing 25% by mass of extremely hardened palm kernel oil, 50% by mass of palm oil, and 25% by mass of extremely hardened palm oil and heating to 110 ° C. for sufficient dehydration, sodium methylate as a chemical catalyst was added in an amount of 0%. 0.08 mass% was added, and the transesterification reaction was carried out under reduced pressure while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and deodorization was performed to obtain transesterified oil and fat 1.
(Transesterified oil and fat 2)
After mixing 15% by mass of palm kernel oil, 12.5% by mass of extremely hardened palm kernel oil, 67.5% by mass of palm oil, and 5% by mass of extremely hardened palm oil and heating to 110 ° C., and sufficiently dehydrating, Sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass based on the amount of oil and fat, and transesterification was performed under reduced pressure at 100 ° C. for 0.5 hours with stirring. After the transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and deodorization was performed to obtain transesterified oil and fat 2.
(Transesterified oil and fat 3)
After mixing 40% by mass of palm kernel oil and 60% by mass of palm oil and heating to 110 ° C. for sufficient dehydration, sodium methylate as a chemical catalyst was added in an amount of 0.08% by mass of oil and fat, and under reduced pressure. The transesterification reaction was performed while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the product was washed with water to remove the catalyst, decolorized with activated clay, and further deodorized to obtain transesterified oil and fat 3.
(Transesterified oil / fat 4)
A transesterification reaction was carried out according to the method for producing the transesterified oil / fat 1 using a palm fractionated soft oil (iodine value 56) as a raw material to obtain a transesterified oil / fat 4.
(Transesterified oil 5)
Using a palm oil (iodine value 53) as a raw material, a transesterification reaction and the like were carried out according to the method for producing the transesterified oil and fat 1 to obtain transesterified oil and fat 5.

  Table 1 shows the contents of saturated fatty acids having 12 or less carbon atoms and the iodine value in the transesterified oils 1 to 5.

（３）可塑性油脂および焼成品の作製と評価
＜可塑性油脂の作製＞
表２に示す配合比の油脂を７５℃で溶解、混合し、乳化剤を添加後、溶解させ、７５℃に調温して８５．７質量部の油相とした。一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１４．１質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、ミルクフレーバーを添加し、撹拌後、パーフェクターによって急冷捏和し、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型し、下記の配合割合の層状食品用マーガリンを可塑性油脂として得た。得られた層状食品用マーガリンは、５℃で保管した。なお、下記層状食品用マーガリンの配合は全体で１００質量部である。
〈層状食品用マーガリンの配合〉
油脂 ８５．０質量部
乳化剤 ０．７質量部
脱脂粉乳 １．０質量部
食塩 １．０質量部
ミルクフレーバー ０．２質量部
水 １２．１質量部

(3) Preparation and evaluation of plastic oils and fats and baked products <Production of plastic oils and fats>
Oils and fats having the compounding ratios shown in Table 2 were dissolved and mixed at 75 ° C., an emulsifier was added and then dissolved, and the temperature was adjusted to 75 ° C. to obtain 85.7 parts by mass of an oil phase. On the other hand, skim milk powder and salt were added to water, and the mixture was heated and sterilized at 85 ° C. to obtain an aqueous phase. Next, 14.1 parts by mass of the aqueous phase was added to the oil phase, and the mixture was stirred with a propeller stirrer to emulsify it into a water-in-oil type, then milk flavor was added, and after stirring, rapid kneading was performed with a perfector. Then, it was molded into a sheet of 25 cm × 21 cm × 1 cm to obtain a layered food-grade margarine having the following blending ratio as a plastic oil / fat. The obtained layered food-grade margarine was stored at 5 ° C. The total content of the layered margarine for foods described below is 100 parts by mass.
<Composition of layered food margarine>
Oil and fat 85.0 parts by weight Emulsifier 0.7 parts by weight Skim milk powder 1.0 parts by weight Salt 1.0 parts by weight Milk flavor 0.2 parts by weight Water 12.1 parts by weight

<Production of baked products using layered margarine for food>
Leaf pies were prepared under the following formulation and manufacturing conditions.
<Leaf pie formulation>
Strong powder 50 parts by weight Thin powder 50 parts by weight Shortening 10 parts by weight (Miyoshi shortening Z: made by Miyoshi Yushi)
Whole egg (net) 10 parts by mass Salt 1 part by mass Cold water (5 ° C.) 40 parts by mass Margarine for layered food (20 ° C. temperature control) 70 parts by mass

<Production conditions for leaf pie dough>
(1) Mixing Mix all the ingredients except layered food margarine in a mixer bowl. Low speed 3 minutes Medium speed 6 minutes
(2) The kneaded dough was rolled and laid at 5 ° C. for 2 hours.
(3) Roll-in In a working environment of 25 ° C, wrap the layered food-use margarine, which was previously adjusted to 20 ° C, with the dough of (2), and fold it once with a reverse sheet for threefolds and once for fourfolds. .
Then, it was laid for 60 minutes at 5 ° C.
Further, under the working environment of 25 ° C., the sheet was folded once in three and folded once in four.
Then, it was laid for 60 minutes at 5 ° C.
(4) Molding In a working environment of 25 ° C,
(4-1) The dough was stretched to a thickness of 1.5 mm with a reverse sheet.
(4-2) Punch with a leaf pie punch die and arrange on the top plate,
It was laid in a refrigerator at 5 ° C for 2 hours.
(4-3) The upper surface of the laid dough was scored so that it had a leaf pattern.
(5) Firing 180 ° C for 20 minutes
(6) Storage The baked leaf pie was cooled at 20 ° C for 2 hours, placed in a transparent vinyl bag and stored at 25 ° C in the dark.

<Evaluation>
[Flavor release]
After baking in (5) above, leaf pies stored in a transparent plastic bag as described in (6) above and stored under the condition of 25 ° C. were tasted after 60 days and 180 days, and the flavor release was evaluated by the panel according to the following criteria. .
The panel conducted the Gomi (sweet, sour, salty, bitter, umami) discrimination test, taste concentration difference discrimination test, food taste discrimination test, and standard olfaction test. Four men and six women in their 20s to 40s were selected.
Evaluation Criteria ⊚: 8 or more out of 10 panelists evaluated as good.
Good: 7 to 5 out of 10 panelists evaluated as good.
Δ: 4 to 3 out of 10 panelists evaluated as good.
X: 2 or less out of 10 panelists evaluated as good.

[Deteriorated odor of fats and oils]
After baking in (5) above, leaf pies stored in a transparent plastic bag as described in (6) above and stored at 25 ° C were sampled after 60 days and 180 days, and the deterioration odor of fats and oils was measured by the panel according to the following criteria. evaluated.
The panel conducted the Gomi (sweet, sour, salty, bitter, umami) discrimination test, taste concentration difference discrimination test, food taste discrimination test, and standard olfaction test. Four men and six women in their 20s to 40s were selected.
Evaluation Criteria ⊚: 8 or more out of 10 panelists evaluated as good.
Good: 7 to 5 out of 10 panelists evaluated as good.
Δ: 4 to 3 out of 10 panelists evaluated as good.
X: 2 or less out of 10 panelists evaluated as good.

[Adhesiveness]
Adhesion was evaluated according to the following criteria based on the amount of hand powder used to prevent the adhesion of the dough to the rollers in the roll-in operation of (3) above.
Evaluation Criteria A : The total amount of hand powder used in the roll-in operation was less than 10 g.
◯: The total amount of hand powder used in the roll-in operation was 10 g or more and less than 20 g.
Δ: The total amount of hand powder used in the roll-in operation was 20 g or more and less than 30 g.
X: The total amount of hand powder used in the roll-in operation was 30 g or more.

[Stickiness]
The stickiness was evaluated according to the following criteria based on the amount of hand flour used to prevent stickiness of the dough during the molding operation of (4) above.
Evaluation Criteria A : The total amount of hand powder used during molding was less than 10 g.
◯: The total amount of hand powder used during molding was 10 g or more and less than 20 g.
Δ: The total amount of hand powder used during molding was 20 g or more and less than 30 g.
X: The total amount of hand powder used during molding was 30 g or more.

  Table 2 shows the above evaluation results. Table 2 also shows the fat and oil composition and the fat and oil composition.

Claims (6)

A transesterified oil and fat of lauric oil and palm oil and fat, wherein the content of saturated fatty acids having 12 or less carbon atoms is less than 18% by mass based on the total mass of the constituent fatty acids of the transesterified oil and fat. Contains 60 to 96 mass% of fats and oils with respect to the total weight of fats and oils,
The oil-fat composition for long-life layered foods, wherein the content of the saturated fatty acid is 63 to 75 mass% with respect to the total mass of the constituent fatty acids of all the oils.   The long-life layered oil-and-fat composition for food according to claim 1, wherein the content of the fatty acid having 20 or more carbon atoms is 3% by mass or less based on the total mass of the constituent fatty acids of all the oils and fats.   The long-life layered oil-and-fat composition for food according to claim 1 or 2, wherein the content of oleic acid bound to the 2-position of triglyceride is 18 to 34% by mass based on the total mass of the 2-position constituent fatty acids of all fats and oils. object.   The long-life layered oil and fat composition for food according to any one of claims 1 to 3, wherein the transesterified oil and fat has an iodine value of 15 to 45. A plastic oil for long-life layered foods , comprising only the oil- fat composition for long-life layered foods according to any one of claims 1 to 4 as an oil and fat component of an oil phase . A method for producing a long-life layered food, comprising folding the dough with the plastic oil for long-life layered food according to claim 5 and baking the dough.