JP6894820B2 - Pie fats and oils and pie plastic fats and oils compositions - Google Patents
Pie fats and oils and pie plastic fats and oils compositions Download PDFInfo
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本発明は、パイ用油脂およびパイ用可塑性油脂組成物に関する。 The present invention relates to pie fats and oils and pie plastic fats and oils compositions.
パイなどの層状小麦粉膨化食品(ペーストリー)の製造は、生地に油脂を包み込み、伸ばして折りたたむ作業を何回も繰り返し、何層にも生地と油脂の層を作り出す必要がある。
また、パイ特有のサクサクとした食感は、焼成時に生地から発生する水蒸気等がマーガリンの膜を持ち上げる現象（生地の浮き）によるものである。そして、パイの生地の浮きは、可塑性範囲が広く、伸展性がよいほど良好となることが知られている。
In the production of layered wheat flour swelling foods (paste) such as pies, it is necessary to wrap the dough in oil and fat, stretch and fold it many times to create multiple layers of dough and oil and fat.
The crispy texture peculiar to pies is due to the phenomenon that water vapor generated from the dough during baking lifts the margarine film (floating of the dough). It is known that the floating of the pie dough becomes better as the plasticity range is wider and the extensibility is better.
例えば、特許文献１には、伸展性が良好で、かつコシが得られる可塑性油脂が記載されている。 For example, Patent Document 1 describes plastic fats and oils having good extensibility and obtaining elasticity.
また、特許文献２には、コシ、伸展性を有するロールイン用油脂組成物を提供することのできるエステル交換油脂が開示されている。 Further, Patent Document 2 discloses a transesterified fat and oil that can provide a roll-in fat and oil composition having elasticity and extensibility.
パイが有する多層構造は、一般的には１０〜２０ｍｍ厚のパイ用可塑性油脂組成物（マーガリン）、工業的には３０〜３００ｍｍ厚のブロック状のパイ用可塑性油脂組成物（マーガリン）をシート状に再成形したパイ用可塑性油脂組成物（マーガリン）、を内包する生地を多重に折りたたむことにより成形される。 The multi-layer structure of a pie is generally a 10 to 20 mm thick plastic fat or oil composition for pies (margarine), and industrially a 30 to 300 mm thick block-shaped plastic fat or oil composition for pies (margarine) in sheet form. It is formed by folding the dough containing the plastic fat composition for pie (margarine), which has been remolded into multiple pieces.
ところで、パイの製造には、消費の拡大、生産効率向上のニーズから、機械により行う工夫が多数なされている。具体的に例えば、レオン自動機（株）（日本）、ラダーマーカー社（オランダ）、ライカート社（オランダ）、フリッチ社（ドイツ）等の企業が、自動的かつ連続的にパイ生地を製造することができる機械（シーディング・ラミネーティングライン）を開発している。 By the way, in the production of pies, many ingenuity is made by machines in order to increase consumption and improve production efficiency. Specifically, for example, companies such as Leon Automatic Machinery Co., Ltd. (Japan), Ladder Marker (Netherlands), Lycart (Netherlands), and Frich (Germany) automatically and continuously manufacture pie dough. We are developing a machine that can do this (seeding and laminating line).
これらの自動的かつ連続的にパイ生地を製造することができる機械には、仕込んだ可塑性油脂組成物をシート状に押し出すための可塑性油脂組成物押し出し装置（ファットポンプ又はバターポンプ）や、混錬機器が必須の構成として設けられている。ここで、パイ用可塑性油脂組成物は混錬機器によって混錬され、可塑性油脂組成物押し出し装置によりシート状にされる。可塑性油脂組成物を押し出しシート状にする際に、可塑性油脂組成物は機械的圧力或いは機械熱などにより、大きく軟化してしまう。
可塑性油脂組成物を押し出しシート状にする際の可塑性油脂組成物の軟化により、焼き上がった最終製品はボリュームの乏しい浮きの悪いものになってしまうことが問題としてあった。加えて、可塑性油脂組成物をシート状に再成形する際に、ブロック状パイ用可塑性油脂組成物の混練、可塑性油脂組成物の押し出しに時間がかかることによる、装置への負荷が大きいことが問題としてあった。
These machines capable of automatically and continuously producing pie dough include a plastic fat composition extrusion device (fat pump or butter pump) for extruding the charged plastic fat composition into a sheet, and kneading. Equipment is provided as an essential configuration. Here, the plastic fat / oil composition for pie is kneaded by a kneading device and made into a sheet by an extrusion device for the plastic fat / oil composition. When the plastic fat / oil composition is extruded into a sheet, the plastic fat / oil composition is greatly softened by mechanical pressure, mechanical heat, or the like.
There has been a problem that the softening of the plastic fat / oil composition when the plastic fat / oil composition is extruded into a sheet shape causes the baked final product to have a poor volume and poor floating. In addition, when the plastic fat composition is remolded into a sheet, it takes a long time to knead the plastic fat composition for a block pie and extrude the plastic fat composition, which causes a large load on the apparatus. There was.
上記事情に鑑みなされた本発明は、可塑性油脂組成物の押し出し時に機器への負荷が少なく（可塑性油脂組成物押し出し装置負荷軽減作用に優れ）、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れた効果を示すパイ用可塑性油脂組成物の製造技術を提供することを課題とする。また、本発明は、食感、フレーバーリリースに優れたパイ用可塑性油脂組成物の製造技術を提供することを課題とする。 The present invention made in view of the above circumstances has a small load on the equipment when extruding the plastic oil / fat composition (excellent in reducing the load on the plastic oil / fat composition extrusion device), and has extensibility of the plastic oil / fat composition for pies and during baking. It is an object of the present invention to provide a technique for producing a plastic oil / fat composition for a pie, which has an excellent effect on the floating of a pie dough. Another object of the present invention is to provide a technique for producing a plastic fat or oil composition for a pie, which is excellent in texture and flavor release.
本発明者らは、パイ用可塑性油脂組成物の調製に特定の物性を有するパイ用油脂を用いることで、調製したパイ用可塑性油脂組成物が可塑性油脂組成物押し出し装置負荷軽減作用に優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れた効果を示すことを見出した。また、パイ用可塑性油脂組成物の調製に特定の物性を有するパイ用油脂を用いることで、前述の効果に加え、食感、フレーバーリリースに優れるパイ用油脂組成物を提供できることを見出した。 By using pie oils and fats having specific physical characteristics in the preparation of pie plastic oil and fat compositions, the present inventors have an excellent effect of reducing the load on the plastic oil and fat composition extrusion device, and the prepared pie plastic oil and fat compositions are excellent. It has been found that the plastic fat and oil composition for pies has an excellent effect on the extensibility and the floating of the pie dough during baking. Further, it has been found that by using a pie fat or oil having specific physical properties in the preparation of a pie plastic fat or oil composition, it is possible to provide a pie fat or oil composition having excellent texture and flavor release in addition to the above-mentioned effects.
すなわち、上記課題を解決する本発明のパイ用油脂は、下記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有する。
（ア）３５℃におけるＳＦＣが６〜１３％、
（イ）５℃におけるＳＦＣが４３〜５３％、
（ウ）１５℃におけるＳＦＣと４０℃におけるＳＦＣの差が２５〜３５％、
（エ）３５℃におけるＳＦＣと４０℃におけるＳＦＣの差が５〜１０％、
（ａ）炭素数６〜１４の脂肪酸含量：１０〜１５質量％、
（ｂ）炭素数１６〜１８の飽和脂肪酸含量：３５〜４５質量％、
（ｃ）炭素数１６〜１８の不飽和脂肪酸含量：４３．５〜５０質量％、
（ｄ）炭素数２０〜２２の脂肪酸含量：０．５〜４質量％。
That is, the oil and fat for pies of the present invention that solves the above problems has the following characteristics (a) to (d) and (a) to (d).
(A) SFC at 35 ° C is 6 to 13%,
(A) SFC at 5 ° C is 43-53%,
(C) The difference between SFC at 15 ° C and SFC at 40 ° C is 25 to 35%.
(D) The difference between SFC at 35 ° C and SFC at 40 ° C is 5-10%.
(A) Fatty acid content of 6 to 14 carbon atoms: 10 to 15% by mass,
(B) Saturated fatty acid content with 16 to 18 carbon atoms: 35 to 45% by mass,
(C) Unsaturated fatty acid content with 16 to 18 carbon atoms: 43.5 to 50% by mass,
(D) Fatty acid content having 20 to 22 carbon atoms: 0.5 to 4% by mass.
また、本発明のパイ用油脂は、パーム油を主体として得られるエステル交換油を７５〜９５質量％含む形態とすることが好ましい。
パーム油を主体として得られるエステル交換油を７５〜９５質量％含む形態の本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れる。
Further, the oil for pie of the present invention is preferably in a form containing 75 to 95% by mass of transesterified oil obtained mainly of palm oil.
The plastic oil / fat composition for pies using the oil / fat for pies of the present invention in the form containing 75 to 95% by mass of transesterified oil obtained mainly of palm oil is excellent in the effect of reducing the load on the plastic oil / fat composition extrusion device and the pie. Excellent extensibility of plastic oil and fat composition for use and floating of pie dough during baking.
また、本発明のパイ用油脂は、軟質エステル交換油６５〜８５質量％と、硬質エステル交換油５〜１５質量％と、液状油５〜１５質量％と極度硬化油０．５〜５質量％とを含み、
前記軟質エステル交換油は下記特徴（オ）、（カ）を有し、
前記硬質エステル交換油は下記特徴（キ）、（ク）を有する形態とすることが好ましい。
（オ）軟質エステル交換油の５℃におけるＳＦＣが４７〜５８％、
（カ）軟質エステル交換油の４０℃におけるＳＦＣが３％以下、
（キ）硬質エステル交換油の５℃におけるＳＦＣが７５〜８５％、
（ク）硬質エステル交換油の４０℃におけるＳＦＣが２０〜３０％。
上記構成を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れた効果を示す。
The oils and fats for pie of the present invention are 65 to 85% by mass of soft transesterified oil, 5 to 15% by mass of hard transesterified oil, 5 to 15% by mass of liquid oil, and 0.5 to 5% by mass of extremely hydrogenated oil. Including and
The soft transesterification oil has the following characteristics (e) and (f), and has the following characteristics (e) and (f).
The hard transesterification oil preferably has the following characteristics (g) and (c).
(E) The SFC of the soft transesterified oil at 5 ° C. is 47 to 58%.
(F) SFC of soft transesterified oil at 40 ° C is 3% or less,
(G) SFC of hard transesterification oil at 5 ° C is 75-85%,
(H) The SFC of the hard transesterification oil at 40 ° C. is 20 to 30%.
The plastic fat and oil composition for pie using the fat and oil for pie having the above structure is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie and the dough for the pie at the time of baking. Shows an excellent effect on floating.
また、本発明は、前述のパイ用油脂を、油相の構成油脂に対して８０質量％以上含むパイ用可塑性油脂組成物にもある。 The present invention also relates to a plastic pie oil / fat composition containing the above-mentioned pie oil / fat in an amount of 80% by mass or more based on the constituent oil / fat of the oil phase.
本発明によれば、可塑性油脂組成物押し出し装置への負荷の少ない、可塑性油脂組成物押し出し装置負荷軽減作用に優れるパイ用可塑性油脂組成物の製造技術を提供することができる。また、本発明によれば可塑性油脂組成物押し出し装置負荷軽減作用に優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れたパイ用可塑性油脂組成物の製造技術を提供することができる。また、本発明によれば、食感、フレーバーリリースに優れたパイ用可塑性油脂組成物の製造技術を提供することができる。 According to the present invention, it is possible to provide a technique for producing a plastic oil / fat composition for pie, which has a small load on the plastic oil / fat composition extrusion device and is excellent in reducing the load on the plastic oil / fat composition extrusion device. Further, according to the present invention, a technique for producing a plastic oil / fat composition for a pie, which is excellent in reducing the load on a plastic oil / fat composition extrusion device, extensibility of the plastic oil / fat composition for a pie, and floating the dough of a pie at the time of baking. Can be provided. Further, according to the present invention, it is possible to provide a technique for producing a plastic fat or oil composition for a pie, which is excellent in texture and flavor release.
次に、本発明の好ましい実施形態について詳細に説明する。但し、本発明は以下の実施形態に限定されず、本発明の範囲内で自由に変更することができる。 Next, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be freely modified within the scope of the present invention.
なお、本明細書において、「パイ」はパイ生地を焼成した後の多層構造を有する食品を意味する。また、「パイ用可塑性油脂組成物」はパイの製造に用いられる可塑性の油脂組成物であって、パイ用可塑性油脂組成物としては、例えば、ショートニング、マーガリン、ファットスプレッド等を挙げることができる。また、「パイ用油脂」は、パイ用可塑性油脂組成物を調製するために用いられる油脂を意味する。 In the present specification, "pie" means a food having a multi-layered structure after baking pie dough. The "plastic fat and oil composition for pies" is a plastic fat and oil composition used for producing pies, and examples of the plastic fat and oil composition for pies include shortening, margarine, and fat spread. Further, "pie fats and oils" means fats and oils used for preparing a plastic fat and oil composition for pies.
＜パイ用油脂＞
本発明のパイ用油脂は、下記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有するパイ用油脂：
（ア）３５℃におけるＳＦＣが６〜１３％、
（イ）５℃におけるＳＦＣが４３〜５３％、
（ウ）１５℃におけるＳＦＣと４０℃におけるＳＦＣの差が２５〜３５％、
（エ）３５℃におけるＳＦＣと４０℃におけるＳＦＣの差が５〜１０％、
（ａ）炭素数６〜１４の脂肪酸含量：１０〜１５質量％、
（ｂ）炭素数１６〜１８の飽和脂肪酸含量：３５〜４５質量％、
（ｃ）炭素数１６〜１８の不飽和脂肪酸含量：４３．５〜５０質量％、
（ｄ）炭素数２０〜２２の脂肪酸含量：０．５〜４質量％。
上記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用に優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れる。また、上記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、前述の効果に加え、食感、フレーバーリリースに優れた効果を示す。
<Pie oils and fats>
The pie fats and oils of the present invention have the following characteristics (a) to (d) and (a) to (d).
(A) SFC at 35 ° C is 6 to 13%,
(A) SFC at 5 ° C is 43-53%,
(C) The difference between SFC at 15 ° C and SFC at 40 ° C is 25 to 35%.
(D) The difference between SFC at 35 ° C and SFC at 40 ° C is 5-10%.
(A) Fatty acid content of 6 to 14 carbon atoms: 10 to 15% by mass,
(B) Saturated fatty acid content with 16 to 18 carbon atoms: 35 to 45% by mass,
(C) Unsaturated fatty acid content with 16 to 18 carbon atoms: 43.5 to 50% by mass,
(D) Fatty acid content having 20 to 22 carbon atoms: 0.5 to 4% by mass.
The plastic fat and oil composition for pies using the fats and oils for pies of the present invention having the above characteristics (a) to (d) and (a) to (d) is excellent in reducing the load on the plastic fat and oil composition extrusion device and the pie. Excellent extensibility of plastic oil and fat composition for use and floating of pie dough during baking. In addition to the above-mentioned effects, the plastic fat and oil composition for pies using the fats and oils for pies of the present invention having the above-mentioned characteristics (a) to (d) and (a) to (d) has an effect on texture and flavor release. Shows excellent effect.
また、本発明のパイ用油脂の特徴（ア）に関し、以下の特徴を有することがより好ましい。
３５℃におけるＳＦＣが７〜１０％、より好ましくは７〜９％。
特徴（ア）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れた効果を示す。
Further, regarding the characteristic (a) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
SFC at 35 ° C. is 7-10%, more preferably 7-9%.
Regarding the feature (a), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. It shows an excellent effect due to the floating of the pie dough during baking.
また、本発明のパイ用油脂の特徴（イ）に関し、以下の特徴を有することがより好ましい。
５℃におけるＳＦＣが４５〜５３％、より好ましくは４８〜５２％。
特徴（イ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristic (a) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
SFC at 5 ° C. is 45-53%, more preferably 48-52%.
Regarding the feature (a), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. Excellent in floating pie dough during baking.
また、本発明のパイ用油脂の特徴（ウ）に関し、以下の特徴を有することがより好ましい。
１５℃におけるＳＦＣと４０℃におけるＳＦＣの差が２７〜３４％、より好ましくは３１〜３４％。
特徴（ウ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristic (c) of the fat and oil for pie of the present invention, it is more preferable to have the following characteristics.
The difference between SFC at 15 ° C and SFC at 40 ° C is 27-34%, more preferably 31-34%.
Regarding the feature (c), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. Excellent for floating pie dough during baking.
また、本発明のパイ用油脂の特徴（エ）に関し、以下の特徴を有することがより好ましい。
３５℃におけるＳＦＣと４０℃におけるＳＦＣの差が５〜８％、より好ましくは６〜８％。
Further, regarding the characteristic (d) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
The difference between SFC at 35 ° C and SFC at 40 ° C is 5-8%, more preferably 6-8%.
なお、本発明のパイ用油脂のＳＦＣは、例えば、基準油脂分析試験法（２．２．９−２０１３ 固体脂含量（ＮＭＲ法））に従い、分析することができる。 The SFC of the pie fat and oil of the present invention can be analyzed according to, for example, the standard fat and oil analysis test method (2.2.9-2013 solid fat content (NMR method)).
また、本発明のパイ用油脂の特徴（ａ）に関し、以下の特徴を有することがより好ましい。
炭素数６〜１４の脂肪酸含量：１１〜１４質量％、より好ましくは１２〜１３質量％。
特徴（ａ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristic (a) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
Fatty acid content of 6 to 14 carbon atoms: 11 to 14% by mass, more preferably 12 to 13% by mass.
Regarding the feature (a), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. Excellent in floating pie dough during baking.
また、本発明のパイ用油脂の特徴（ｂ）に関し、以下の特徴を有することがより好ましい。
炭素数１６〜１８の飽和脂肪酸含量：３７〜４２質量％、より好ましくは３８〜４１質量％。
特徴（ｂ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristic (b) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
Saturated fatty acid content of 16-18 carbon atoms: 37-42% by mass, more preferably 38-41% by mass.
Regarding the feature (b), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. Excellent in floating pie dough during baking.
また、本発明のパイ用油脂の特徴（ｃ）に関し、以下の特徴を有することがより好ましい。
炭素数１６〜１８の不飽和脂肪酸含量：４４〜４８質量％、より好ましくは４４．５〜４６．５質量％。
特徴（ｃ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮き、フレーバーリリースにより優れた効果を示す。
Further, regarding the characteristic (c) of the fat for pie of the present invention, it is more preferable to have the following characteristics.
Unsaturated fatty acid content of 16-18 carbon atoms: 44-48% by mass, more preferably 44.5-46.5% by mass.
Regarding the feature (c), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. , The pie dough floats during baking, and the flavor release shows an excellent effect.
また、本発明のパイ用油脂の特徴（ｄ）に関し、以下の特徴を有することがより好ましい。
炭素数２０〜２２の脂肪酸含量：０．８〜３．５質量％、より好ましくは１．３〜３質量％。
特徴（ｄ）に関し、以上の特徴を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristic (d) of the pie oil and fat of the present invention, it is more preferable to have the following characteristics.
Fatty acid content of 20 to 22 carbon atoms: 0.8 to 3.5% by mass, more preferably 1.3 to 3% by mass.
Regarding the feature (d), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention having the above characteristics is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie. Excellent in floating pie dough during baking.
なお、パイ用油脂の構成脂肪酸は、例えば、基準油脂分析試験法（２．４．１．２−２０１３（メチルエステル化法）および２．４．２．３−２０１３（キャピラリーガスクロマトグラフ法））を用いて分析することができる。 The constituent fatty acids of the fats and oils for pies are, for example, the standard fats and oils analysis test method (2.4.1.2-2013 (methyl esterification method) and 2.4.2.3-2013 (capillary gas chromatograph method)). Can be analyzed using.
本発明のパイ用油脂はパーム油を主体として得られるエステル交換油を７５〜９５質量％含むことが好ましく、より好ましくは８０〜９５質量％、さらに好ましくは８５〜９５質量％含む形態とすることがより好ましい。
上記構成を有する本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
The oil for pie of the present invention preferably contains 75 to 95% by mass of transesterified oil obtained mainly of palm oil, more preferably 80 to 95% by mass, and further preferably 85 to 95% by mass. Is more preferable.
The plastic fat and oil composition for pie using the fat and oil for pie having the above structure is excellent in the action of reducing the load on the plastic fat and oil composition extrusion device, and the extensibility of the plastic fat and oil composition for pie and the dough for the pie at the time of baking. Better in floating.
ここで、パーム油を主体として得られるエステル交換油としては、軟質エステル交換油、硬質エステル交換油を好ましく挙げることができる。 Here, as the transesterification oil obtained mainly of palm oil, a soft transesterification oil and a hard transesterification oil can be preferably mentioned.
ここで、本発明に用いる軟質エステル交換油は、下記特徴（オ）、（カ）を有する軟質エステル交換油であることが好ましい。
（オ）軟質エステル交換油の５℃におけるＳＦＣが４７〜５８％、
（カ）軟質エステル交換油の４０℃におけるＳＦＣが３％以下。
上記特徴（オ）、（カ）を有する軟質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Here, the soft transesterification oil used in the present invention is preferably a soft transesterification oil having the following characteristics (e) and (f).
(E) The SFC of the soft transesterified oil at 5 ° C. is 47 to 58%.
(F) The SFC of the soft transesterified oil at 40 ° C. is 3% or less.
The plastic fat and oil composition for pies using the fat and oil for pies of the present invention containing the soft transesterified oil having the above characteristics (e) and (f) is excellent in the plastic fat and oil composition extrusion device load reducing action and is plastic for pies. It is excellent in the extensibility of the oil and fat composition and the floating of the pie dough during baking.
また、本発明のパイ用油脂に含まれる軟質エステル交換油の特徴（オ）に関し、以下の特徴を有することがより好ましい。
軟質エステル交換油の５℃におけるＳＦＣが４８〜５６％、より好ましくは５０〜５４％。
特徴（オ）に関し、以上の特徴を有する軟質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristics (e) of the soft transesterified oil contained in the oil for pie of the present invention, it is more preferable to have the following characteristics.
The SFC of the soft transesterified oil at 5 ° C. is 48-56%, more preferably 50-54%.
Regarding the feature (e), the plastic fat and oil composition for pies using the fat and oil for pies of the present invention containing the soft transesterified oil having the above characteristics is excellent in the plastic fat and oil composition extrusion device load reducing action and is plastic for pies. It is excellent in the extensibility of the oil and fat composition and the floating of the pie dough during baking.
また、本発明のパイ用油脂に含まれる軟質エステル交換油の特徴（カ）に関し、以下の特徴を有することがより好ましい。
軟質エステル交換油の４０℃におけるＳＦＣが２％以下、より好ましくは１％以下。
特徴（カ）に関し、以上の特徴を有する軟質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristics (f) of the soft transesterification oil contained in the oil for pie of the present invention, it is more preferable to have the following characteristics.
The SFC of the soft transesterified oil at 40 ° C. is 2% or less, more preferably 1% or less.
Regarding the feature (f), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention containing the soft transesterified oil having the above characteristics is excellent in the plastic fat and oil composition extrusion device load reducing action and is plastic for pie. It is excellent in the extensibility of the oil and fat composition and the floating of the pie dough during baking.
上記特徴を有する軟質エステル交換油としては、パーム油、パーム核油軟質部、パーム油硬質部のエステル交換油を挙げることができ、具体的に例えば、パーム油を６９質量％、パーム核油軟質部２６質量％、パーム油硬質部５質量％をエステル交換したものを挙げることができる。 Examples of the soft ester exchange oil having the above characteristics include palm oil, palm kernel oil soft portion, and palm oil hard portion ester exchange oil. Specifically, for example, palm oil is 69% by mass and palm kernel oil is soft. 26% by mass of the part and 5% by mass of the hard part of palm oil are ester-exchanged.
また、本発明に用いる硬質エステル交換油は、下記特徴（キ）、（ク）を有する硬質エステル交換油であることがさらに好ましい。
（キ）硬質エステル交換油の５℃におけるＳＦＣが７５〜８５％、
（ク）硬質エステル交換油の４０℃におけるＳＦＣが２０〜３０％。
上記特徴（キ）、（ク）を有する硬質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, the hard transesterification oil used in the present invention is more preferably a hard transesterification oil having the following characteristics (g) and (c).
(G) SFC of hard transesterification oil at 5 ° C is 75-85%,
(H) The SFC of the hard transesterification oil at 40 ° C. is 20 to 30%.
The plastic fat and oil composition for pies using the fat and oil for pies of the present invention containing the hard transesterification oil having the above characteristics (g) and (c) is excellent in the plastic fat and oil composition extrusion device load reducing action and is plastic for pies. It is excellent in the extensibility of the oil and fat composition and the floating of the pie dough during baking.
また、本発明のパイ用油脂に含まれる硬質エステル交換油の特徴（キ）に関し、以下の特徴を有することがより好ましい。
硬質エステル交換油の５℃におけるＳＦＣが７８〜８３％、より好ましくは８０〜８２％。
特徴（キ）に関し、以上の特徴を有する硬質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristics (g) of the hard transesterification oil contained in the oil for pie of the present invention, it is more preferable to have the following characteristics.
The SFC of the hard transesterification oil at 5 ° C. is 78-83%, more preferably 80-82%.
Regarding the feature (g), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention containing the hard transesterification oil having the above characteristics is excellent in the plastic fat and oil composition extrusion device load reducing action and the plasticity for pie. It is excellent in the extensibility of the oil and fat composition and the floating of the pie dough during baking.
また、本発明のパイ用油脂に含まれる硬質エステル交換油の特徴（ク）に関し、以下の特徴を有することがより好ましい。
硬質エステル交換油の４０℃におけるＳＦＣが２２〜２８％、より好ましくは２４〜２７％。
特徴（ク）に関し、以上の特徴を有する硬質エステル交換油を含む本発明のパイ用油脂を用いたパイ用可塑性油脂組成物は可塑性油脂組成物押し出し装置負荷軽減作用により優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れる。
Further, regarding the characteristics (c) of the hard transesterification oil contained in the oil for pie of the present invention, it is more preferable to have the following characteristics.
The SFC of the hard transesterification oil at 40 ° C. is 22-28%, more preferably 24-27%.
Regarding the feature (c), the plastic fat and oil composition for pie using the fat and oil for pie of the present invention containing the hard transesterification oil having the above characteristics is excellent in the plastic fat and oil composition extrusion device load reducing action, and the plastic fat and oil for pie. Excellent in extensibility of the composition and floating of the pie dough during baking.
上記特徴を有する硬質エステル交換油としては、例えば、パーム油硬質部をエステル交換したものを挙げることができる。 Examples of the hard transesterified oil having the above characteristics include those in which the hard part of palm oil is transesterified.
なお、エステル交換は、当該技術分野で公知の方法で行うことができる。本発明では、ランダムエステル交換反応方法により得られたエステル交換油を用いることが好ましい。
ランダムエステル交換は、例えば、ナトリウムメチラート、水酸化ナトリウム等を触媒としてエステル交換を行う化学的な方法、非選択的リパーゼ等を触媒としてエステル交換を行う酵素的な方法に従って行うことができる。本発明では、特に、化学的な方法でランダムエステル交換反応を行うことにより得られたエステル交換油を用いることが、より好ましい。
The transesterification can be carried out by a method known in the art. In the present invention, it is preferable to use the transesterified oil obtained by the random transesterification reaction method.
Random transesterification can be carried out according to, for example, a chemical method in which transesterification is carried out using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is carried out using a non-selective lipase or the like as a catalyst. In the present invention, it is more preferable to use a transesterified oil obtained by carrying out a random transesterification reaction by a chemical method.
また、本発明のパイ用油脂は、油脂の構成として、例えば、以下が好ましく例示される。
軟質エステル交換油６５〜８５質量％と、硬質エステル交換油５〜１５質量％と、液状油５〜１５質量％と極度硬化油０．５〜５質量％とを含む。ここで、液状油としては、菜種油を好ましく挙げることができる。また、極度硬化油としては、ハイエルシン菜種極度硬化油を好ましく挙げることができる。
Further, in the fat and oil for pie of the present invention, for example, the following are preferably exemplified as the constitution of the fat and oil.
It contains 65 to 85% by mass of soft transesterification oil, 5 to 15% by mass of hard transesterification oil, 5 to 15% by mass of liquid oil, and 0.5 to 5% by mass of extremely hardened oil. Here, as the liquid oil, rapeseed oil can be preferably mentioned. Further, as the extremely hydrogenated oil, Hyelsin rapeseed extremely hydrogenated oil can be preferably mentioned.
なお、本発明のパイ用油脂は、パイ用可塑性油脂組成物、およびこれから調製されるパイに求められる基本的性質を損なわない限り、前述した硬質エステル交換油、軟質エステル交換油以外の油脂を含んでいてもよい。硬質エステル交換油、軟質エステル交換油以外の油脂としては、例えば、パーム油、パーム核油、ヤシ油、オリーブ油、コーン油、綿実油、大豆油、菜種油、ハイオレイック菜種油、ハイエルシン菜種油、米油、ひまわり油、ハイオレイックひまわり油、サフラワー油、ハイオレイックサフラワー油、シア油、並びにこれらを硬化、分別およびエステル交換から選択される１又は２以上の処理を施した加工油脂、および、動物脂が挙げられる。 The pie oil and fat of the present invention contains oils and fats other than the above-mentioned hard transesterification oil and soft transesterification oil as long as the basic properties required for the pie plastic oil and fat composition and the pie to be prepared from the pie are not impaired. You may be. Examples of fats and oils other than hard ester exchange oil and soft ester exchange oil include palm oil, palm kernel oil, palm oil, olive oil, coconut oil, cottonseed oil, soybean oil, rapeseed oil, hyoleic rapeseed oil, hyelsin rapeseed oil, rice oil, and sunflower oil. , High oleic sunflower oil, safflower oil, high oleic safflower oil, shea oil, and processed fats and oils that have been subjected to one or more treatments selected from hardening, sorting and ester exchange, and animal fats. Be done.
また、本発明のパイ用油脂において、トランス脂肪酸は実質的に含まないことが好ましい。 Further, it is preferable that the fat and oil for pie of the present invention does not substantially contain trans fatty acids.
＜パイ用可塑性油脂組成物＞
本発明のパイ用可塑性油脂組成物は、油相または、油相と水相とからなり、上述した本発明のパイ用油脂を油相に含む。
<Plastic oil and fat composition for pies>
The plastic fat and oil composition for pie of the present invention comprises an oil phase or an oil phase and an aqueous phase, and the above-mentioned oil and fat for pie of the present invention is contained in the oil phase.
油相における本発明のパイ用油脂の含有量は特に制限されないが、油相を構成する要素において最も大きい割合を占めることが好ましく、好ましくは８０質量％以上、より好ましくは８５質量％以上、さらに好ましくは９０質量％以上である。 The content of the oil for pie of the present invention in the oil phase is not particularly limited, but preferably occupies the largest proportion in the elements constituting the oil phase, preferably 80% by mass or more, more preferably 85% by mass or more, and further. It is preferably 90% by mass or more.
油相に下限以上の量の本発明のパイ用油脂を含む形態とすることで、可塑性油脂組成物押し出し装置負荷軽減作用により優れ、および、パイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きにより優れた効果を示すパイ用可塑性油脂組成物を調製することができる。 By including the oil phase of the present invention in an amount equal to or more than the lower limit, the plastic oil / fat composition extruding device is excellent in reducing the load on the pie, and the extensibility of the plastic oil / fat composition for pie and the pie at the time of baking. It is possible to prepare a plastic oil / fat composition for pies that shows an excellent effect on the floating of the dough.
油相における前記パイ用油脂の含有量は１００質量％であってもよいが、好ましくは９５質量％以下である。 The content of the oil for pie in the oil phase may be 100% by mass, but is preferably 95% by mass or less.
また、水相と油相の質量比は適宜設定することができるが、０:１００〜３０：７０、より好ましくは１０：９０〜２０：８０である。 The mass ratio of the aqueous phase to the oil phase can be appropriately set, but is 0: 100 to 30:70, more preferably 10:90 to 20:80.
上記のパイ用可塑性油脂組成物は本発明の効果を妨げない範囲においてその他の成分を含有することができる。
上記のその他の成分として、水、脱脂粉乳、食塩、ホエイパウダー、その他乳主原料、糖類や必要に応じて、蔗糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、増粘多糖類、香料などを挙げることができる。
The above-mentioned plastic fat and oil composition for pies can contain other components as long as the effects of the present invention are not impaired.
Other ingredients mentioned above include water, defatted milk powder, salt, whey powder, other main ingredients for milk, sugars and, if necessary, sodium bicarbonate ester, polyglycerin fatty acid ester, sodium citrate, sodium tripolyphosphate, diphosphorus. Examples thereof include sodium citrate, sodium bicarbonate, sodium hexametaphosphate, thickening polysaccharides, and fragrances.
本発明のパイ用可塑性油脂組成物は、一般的な製造方法により調製できるが、代表的な方法を述べると、油相部に水相部を加えて乳化した後、急冷練り合わせをすることにより、調製することができる。また、急冷練り合わせの後に、レスティングチューブを使用した結晶化と成形を行うこともできる。 The plastic fat and oil composition for pies of the present invention can be prepared by a general production method, but a typical method is that the aqueous phase portion is added to the oil phase portion, emulsified, and then rapidly cooled and kneaded. Can be prepared. It is also possible to perform crystallization and molding using a resting tube after quenching and kneading.
また、調製したパイ用可塑性油脂組成物はブロック状に成形し、冷暗所に保管することができる。なお、本発明のパイ用可塑性油脂組成物を用いてパイを製造する場合には、ブロック状パイ用可塑性油脂組成物を、混練機を用いて混練し、混練状態のパイ用可塑性油脂組成物を可塑性油脂組成物押し出し装置により圧延しシート状にしてパイの製造に用いることができる。 Further, the prepared plastic fat and oil composition for pie can be molded into a block shape and stored in a cool and dark place. When a pie is produced using the plastic oil / fat composition for pies of the present invention, the plastic oil / fat composition for block-shaped pies is kneaded using a kneader to obtain the plastic oil / fat composition for pies in a kneaded state. It can be rolled into a sheet by an extrusion device for a plastic fat / oil composition and used for producing a pie.
＜パイ＞
本発明のパイ用可塑性油脂組成物を用いたパイは、常法により製造することができる。製造方法としては、シート状パイ用可塑性油脂組成物を小麦粉生地で包みこみ、折りたたむことにより多層構造とし、それを焼成する方法を挙げることができる。
<Pie>
The pie using the plastic fat composition for pies of the present invention can be produced by a conventional method. As a manufacturing method, a method of wrapping a plastic fat / oil composition for a sheet-shaped pie in a flour dough and folding it to form a multi-layer structure and baking it can be mentioned.
以下に実施例を用いて、より詳細に本発明について説明する。本実施例において、％（パーセント）による表記は、特に断らない限り質量を基準としたものである。 Hereinafter, the present invention will be described in more detail with reference to Examples. In this embodiment, the notation in% (percentage) is based on mass unless otherwise specified.
パイ用油脂の調製に用いた油脂は以下の通りである。 The fats and oils used to prepare the fats and oils for pies are as follows.
（i）軟質エステル交換油Ａ１
パーム油６９％、パーム核油軟質部２６％、パーム油硬質部５％を０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭することにより得た。
(I) Soft transesterification oil A1
69% palm oil, 26% palm kernel oil soft part, 5% palm oil hard part are catalyzed by 0.12% sodium methylate, and a random transesterification reaction is carried out at 90 ° C. for 30 minutes to decolorize and deodorize. Obtained by
(ii)硬質エステル交換油Ｂ１
パーム油硬質部を０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭することにより得た。
(ii) Hard transesterification oil B1
It was obtained by decolorizing and deodorizing a hard part of palm oil using 0.12% sodium methylate as a catalyst and performing a random transesterification reaction at 90 ° C. for 30 minutes.
固体脂含量（ＳＦＣ）
油脂の固体脂含量（ＳＦＣ）を、基準油脂分析試験法（２．２．９−２０１３ 固体脂含量（ＮＭＲ法））に従って測定した。
Solid fat content (SFC)
The solid fat content (SFC) of the fat was measured according to the standard fat analysis test method (2.2.9-2013 solid fat content (NMR method)).
構成脂肪酸組成
油脂の構成脂肪酸組成を、基準油脂分析試験法（２．４．１．２−２０１３（メチルエステル化法）および２．４．２．３−２０１３（キャピラリーガスクロマトグラフ法））を用いて分析した。
Constituent fatty acid composition The constituent fatty acid composition of fats and oils was determined using a standard fat and oil analysis test method (2.4.1.2-2013 (methyl esterification method) and 2.4.2.3-2013 (capillary gas chromatograph method)). And analyzed.
また、表２に示した比率で表１に記載の油脂を混合し、パイ用油脂を調製した。実施例で用いたパイ用油脂の組成及び物性は以下の通りである。 Further, the fats and oils shown in Table 1 were mixed at the ratios shown in Table 2 to prepare fats and oils for pies. The composition and physical properties of the pie fats and oils used in the examples are as follows.
（１）マーガリン（パイ用可塑性油脂組成物）の調製 (1) Preparation of margarine (plastic fat and oil composition for pie)
表２に示した比率で油脂を混合したパイ用油脂７９．２質量％に、乳脂肪７質量％、グリセリン脂肪酸エステル０．２質量％、レシチン０．２質量％、を加え、油相部を調製した。
一方、水１２．７質量％と脱脂粉乳０．５質量％、食塩０．２質量％、を加え、水相部を調製した。
7% by mass of milk fat, 0.2% by mass of glycerin fatty acid ester, and 0.2% by mass of lecithin were added to 79.2% by mass of fats and oils for pie mixed with fats and oils in the ratio shown in Table 2, and the oil phase portion was added. Prepared.
On the other hand, 12.7% by mass of water, 0.5% by mass of skim milk powder, and 0.2% by mass of salt were added to prepare an aqueous phase portion.
油相部８６．６質量％に水相部１３．４質量％を加えて乳化した後、急冷練り合わせを行った。急冷練り合わせの後に、レスティングチューブを使用した結晶化と成形を行い、マーガリン（パイ用可塑性油脂組成物）を調製した。
製造したマーガリン（パイ用可塑性油脂組成物）をブロック状に成形（図１ 参照）し、後述する方法で硬度を測定した（混練前硬度（５℃）、混練前硬度（１５℃））。
After adding 13.4% by mass of the aqueous phase portion to 86.6% by mass of the oil phase portion and emulsifying, quenching kneading was performed. After quenching and kneading, crystallization and molding were carried out using a resting tube to prepare margarine (plastic fat and oil composition for pie).
The produced margarine (plastic fat and oil composition for pie) was formed into a block shape (see FIG. 1), and the hardness was measured by the method described later (hardness before kneading (5 ° C.), hardness before kneading (15 ° C.)).
次に、０℃に温調した複数のブロック状パイ用可塑性油脂組成物を、ニーダー（ BENCH KNEADER PNV-1H 株式会社入江商会 製）を用いて混練し（図２ 参照）、混練後にシーター（リバースシート 株式会社鎌田機械製作所 製）を用いてマーガリンをシート状にし、硬度（圧延後の硬度）の測定を行った。
併せて、パイ用可塑性油脂組成物の混練までの時間（混練時間）の測定を行った。
Next, a plurality of plastic fat and oil compositions for block-shaped pies whose temperature was adjusted to 0 ° C. were kneaded using a kneader (BENCH KNEADER PNV-1H, manufactured by Irie Shokai Co., Ltd.) (see Fig. 2), and after kneading, a sheeter (reverse). Margarine was made into a sheet using a sheet (manufactured by Kamada Kikai Seisakusho Co., Ltd.), and the hardness (hardness after rolling) was measured.
At the same time, the time until kneading (kneading time) of the plastic fat composition for pie was measured.
（１−１）結果
結果を以下に示す。
硬度試験
直径６ｃｍ、高さ３ｃｍの丸セルクル型にて各マーガリン（パイ用可塑性油脂組成物）を打ち抜いた。その後、打ち抜いたマーガリン（パイ用可塑性油脂組成物）を５℃、１５℃の各温度の恒温槽に２時間保存して、ミクロペネメーター：ＲＩＧＯＳＨＡ製のＰＥＮＥＴＲＯ ＭＥＴＥＲ使用、円スイ(１０２．５ｇ)を使用し、針入度（単位は１／１０ｍｍ）１単位とし、硬度とした。
Hardness test Each margarine (plastic oil and fat composition for pie) was punched out with a round cercle type having a diameter of 6 cm and a height of 3 cm. After that, the punched margarine (plastic oil and fat composition for pie) was stored in a constant temperature bath at each temperature of 5 ° C. and 15 ° C. for 2 hours, and a micropenometer: PENETRO METER made by RIGOSHA was used, and a round sui (102.5 g). Was used, and the degree of needle insertion (unit: 1/10 mm) was set to 1 unit, and the hardness was defined.
（２）パイの製造
シート状マーガリン（パイ用可塑性油脂組成物）を内包した生地を圧延、折りたたみを繰り返すことにより多層構造とした。
多層構造としたパイ生地の最終圧延厚を６．０ｍｍとし、油分を対粉５０、上火２００℃、下火１８０℃の条件で１２分焼成することにより、パイを製造した。
(2) Manufacture of pie A dough containing sheet-shaped margarine (plastic oil and fat composition for pie) was repeatedly rolled and folded to form a multi-layer structure.
A pie was produced by setting the final rolling thickness of the pie dough having a multi-layer structure to 6.0 mm and baking the oil for 12 minutes under the conditions of powder 50, top heat 200 ° C., and bottom heat 180 ° C.
（２−１）評価項目
製造したパイ生地（焼成前）およびパイ（焼成後）について以下の評価を行った。
(2-1) Evaluation items The following evaluations were performed on the produced pie dough (before baking) and pie (after baking).
（焼成前評価）
・パイ用可塑性油脂組成物の伸展性
マーガリン（パイ用可塑性油脂組成物）の伸展性について、油脂組成物を専門とする評価者による評価を行った。
◎…生地と共に薄く伸び、ひび割れがない。
○…生地と共に薄く伸び、少しひび割れがある。
△…生地と共に伸びるが、大きくひび割れが起こる。
×…生地と共に伸びず、大きくひび割れが起こる。
(Evaluation before firing)
-Extensibility of plastic fat and oil composition for pie The extensibility of margarine (plastic fat and oil composition for pie) was evaluated by an evaluator specializing in fat and oil composition.
◎… It stretches thinly with the fabric and has no cracks.
○… It stretches thinly with the fabric and has some cracks.
△… It stretches with the fabric, but it cracks greatly.
×: Does not stretch with the fabric and causes large cracks.
（焼成後評価）
・層の状態
マーガリン（パイ用可塑性油脂組成物）の層の状態について、油脂組成物を専門とする評価者による評価を行った。
◎…非常にきれいな層であり、焼き色が均一である。
○…きれいな層であり、焼き色が均一である。
△…やや不ぞろいな層であり、焼き色が不均一である。
×…不ぞろいな層であり、焼き色が不均一である。
(Evaluation after firing)
-Layer condition The layer condition of margarine (plastic oil and fat composition for pies) was evaluated by an evaluator specializing in oil and fat compositions.
◎… It is a very clean layer and the baking color is uniform.
○… It is a beautiful layer and the baking color is uniform.
Δ: The layers are slightly uneven, and the baking color is uneven.
×: The layers are uneven, and the baking color is uneven.
・焼成時のパイの生地浮き
焼成後のパイ生地の厚を測定することにより、焼成時のパイの生地浮きの評価を行った。
◎…非常に浮きが良好である（４ｃｍ以上）。
○…浮きが良好である（３ｃｍ以上４ｃｍ未満）。
△…浮きがやや不良である（２ｃｍ以上３ｃｍ未満）。
×…浮きが不良である（２ｃｍ未満）。
-Pie dough float during baking The pie dough float during baking was evaluated by measuring the thickness of the pie dough after baking.
◎… Very good floating (4 cm or more).
◯… Good floating (3 cm or more and less than 4 cm).
Δ: The float is slightly poor (2 cm or more and less than 3 cm).
×: The float is poor (less than 2 cm).
次に、焼成したパイについて、油脂組成物を専門とする評価者５名によるフレーバーリリース、サクサク感の官能評価を行った。官能評価は、最低点を１、最高点を５と定義し、評価者の評点は０．５を最小単位とした。そして、評価者の評点の平均値が４点以上の場合に◎、３点以上４点未満の場合に○、２点以上３点未満の場合に△、２点以下の場合に×とし、評価した。 Next, the baked pie was subjected to flavor release and sensory evaluation of crispness by five evaluators specializing in oil and fat compositions. In the sensory evaluation, the lowest score was defined as 1 and the highest score was defined as 5, and the evaluator's score was 0.5 as the minimum unit. Then, when the average value of the evaluator's scores is 4 points or more, ◎, when 3 points or more and less than 4 points, ○ when 2 points or more and less than 3 points, △ when 2 points or less, and x. did.
（２−２）結果
結果を以下に示す。
（３）考察 (3) Consideration
表３の結果より、実施例１〜４のパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）は、比較例１、２のパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）に比べて、マーガリンの混練時間が短かった。これは、実施例１〜４のパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）は、パイを製造する機器への負担が少ないことを意味する。すなわち、実施例１〜４のパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）には、可塑性油脂組成物押し出し装置負荷軽減作用が認められた。また、表４の結果より、実施例１〜４のパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）は伸展性、生地の浮きに優れていた。また、実施例１〜４のマーガリン（パイ用可塑性油脂組成物）を用いて製造したパイは、層の状態が良好であった。
以上より、実施例１〜４に記載のマーガリン（パイ用可塑性油脂組成物）は、油脂の押し出し時に機器への負荷が少なく（可塑性油脂組成物押し出し装置負荷軽減作用に優れ）、かつ、マーガリン（パイ用可塑性油脂組成物）の伸展性、焼成時のパイの生地浮きにも優れていた。
From the results in Table 3, the margarine (plastic fat and oil composition for pie) using the fat and oil for pie of Examples 1 to 4 is the margarine (plastic fat and oil composition for pie) using the fat and oil for pie of Comparative Examples 1 and 2. The kneading time of margarine was shorter than that of. This means that the margarine (plastic oil and fat composition for pie) using the pie oil and fat of Examples 1 to 4 has less burden on the equipment for producing the pie. That is, the margarine (plastic oil / fat composition for pie) using the oil / fat for pie of Examples 1 to 4 was found to have an effect of reducing the load on the plastic oil / fat composition extrusion device. Further, from the results in Table 4, the margarine (plastic oil and fat composition for pie) using the oil and fat for pie of Examples 1 to 4 was excellent in extensibility and floating of the dough. Moreover, the pie produced by using the margarine (plastic oil and fat composition for pie) of Examples 1 to 4 had a good layer condition.
From the above, the margarine (plastic fat and oil composition for pie) according to Examples 1 to 4 has a small load on the equipment when the fat and oil is extruded (excellent in reducing the load on the plastic fat and oil composition extrusion device), and the margarine (excellent in reducing the load on the plastic fat and oil composition extrusion device). The plastic oil and fat composition for pies) was also excellent in extensibility and pie dough floating during baking.
また、表４の結果より、実施例１〜４に記載のマーガリン（パイ用可塑性油脂組成物）を使用し製造したパイは、フレーバーリリース、サクサク感に優れていた。 Further, from the results in Table 4, the pies produced using the margarine (plastic oil and fat composition for pie) described in Examples 1 to 4 were excellent in flavor release and crispy feeling.
以上の結果から、実施例１〜４のパイ用油脂に共通し、かつ比較例１、２のパイ用油脂にはない特徴を有するパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）は可塑性油脂組成物押し出し装置負荷軽減作用に優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れる。 From the above results, margarine (plastic fat and oil composition for pie) using pie fat and oil having characteristics common to the pie fats and oils of Examples 1 to 4 and not found in the pie fats and oils of Comparative Examples 1 and 2 is available. Plastic fat and oil composition extruder Excellent in load reduction action, extensibility of plastic fat and oil composition for pie, and excellent floating of pie dough during baking.
また、実施例１〜４のパイ用油脂に共通し、かつ比較例１、２のパイ用油脂にはない特徴を有するパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）を使用し製造したパイは、フレーバーリリース、サクサク感に優れる。 Further, it is produced by using margarine (plastic fat and oil composition for pie) using pie fat and oil which is common to the pie fats and oils of Examples 1 to 4 and has characteristics which are not found in the pie fats and oils of Comparative Examples 1 and 2. The pie is excellent in flavor release and crispness.
すなわち、下記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有するパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）は、可塑性油脂組成物押し出し装置負荷軽減作用に優れ、かつパイ用可塑性油脂組成物の伸展性、焼成時のパイの生地浮きに優れる。 That is, margarine (plastic oil / fat composition for pie) using pie oil / fat having the following characteristics (a) to (d) and (a) to (d) is excellent in reducing the load on the plastic oil / fat composition extrusion device. In addition, the plastic fat and oil composition for pies has excellent extensibility and the pie dough floats during baking.
（ア）３５℃におけるＳＦＣが６〜１３％、
（イ）５℃におけるＳＦＣが４３〜５３％、
（ウ）１５℃におけるＳＦＣと４０℃におけるＳＦＣの差が２５〜３５％、
（エ）３５℃におけるＳＦＣと４０℃におけるＳＦＣの差が５〜１０％、
（ａ）炭素数６〜１４の脂肪酸含量：１０〜１５質量％、
（ｂ）炭素数１６〜１８の飽和脂肪酸含量：３５〜４５質量％、
（ｃ）炭素数１６〜１８の不飽和脂肪酸含量：４３．５〜５０質量％、
（ｄ）炭素数２０〜２２の脂肪酸含量：０．５〜４質量％。
(A) SFC at 35 ° C is 6 to 13%,
(A) SFC at 5 ° C is 43-53%,
(C) The difference between SFC at 15 ° C and SFC at 40 ° C is 25 to 35%.
(D) The difference between SFC at 35 ° C and SFC at 40 ° C is 5-10%.
(A) Fatty acid content of 6 to 14 carbon atoms: 10 to 15% by mass,
(B) Saturated fatty acid content with 16 to 18 carbon atoms: 35 to 45% by mass,
(C) Unsaturated fatty acid content with 16 to 18 carbon atoms: 43.5 to 50% by mass,
(D) Fatty acid content having 20 to 22 carbon atoms: 0.5 to 4% by mass.
また、上記特徴（ア）〜（エ）及び（ａ）〜（ｄ）を有するパイ用油脂を用いたマーガリン（パイ用可塑性油脂組成物）を使用し製造したパイは、フレーバーリリース、サクサク感に優れる。 Further, the pie produced by using margarine (plastic fat and oil composition for pie) using the fat and oil for pie having the above characteristics (a) to (d) and (a) to (d) has a flavor release and a crispy feeling. Excellent.
本発明は、パイの製造に利用できる。
The present invention can be used in the production of pies.
Claims (4)
（ア）３５℃におけるＳＦＣが６〜１３％、
（イ）５℃におけるＳＦＣが４３〜５３％、
（ウ）１５℃におけるＳＦＣと４０℃におけるＳＦＣの差が２５〜３５％、
（エ）３５℃におけるＳＦＣと４０℃におけるＳＦＣの差が５〜１０％、
（ａ）炭素数６〜１４の脂肪酸含量：１０〜１５質量％、
（ｂ）炭素数１６〜１８の飽和脂肪酸含量：３５〜４５質量％、
（ｃ）炭素数１６〜１８の不飽和脂肪酸含量：４３．５〜５０質量％、
（ｄ）炭素数２０〜２２の脂肪酸含量：０．５〜４質量％。 Pie fats and oils having the following characteristics (a) to (d) and (a) to (d):
(A) SFC at 35 ° C is 6 to 13%,
(A) SFC at 5 ° C is 43-53%,
(C) The difference between SFC at 15 ° C and SFC at 40 ° C is 25 to 35%.
(D) The difference between SFC at 35 ° C and SFC at 40 ° C is 5-10%.
(A) Fatty acid content of 6 to 14 carbon atoms: 10 to 15% by mass,
(B) Saturated fatty acid content with 16 to 18 carbon atoms: 35 to 45% by mass,
(C) Unsaturated fatty acid content with 16 to 18 carbon atoms: 43.5 to 50% by mass,
(D) Fatty acid content having 20 to 22 carbon atoms: 0.5 to 4% by mass.
前記軟質エステル交換油は下記特徴（オ）、（カ）を有し、
前記硬質エステル交換油は下記特徴（キ）、（ク）を有する、請求項１又は２に記載のパイ用油脂：
（オ）軟質エステル交換油の５℃におけるＳＦＣが４７〜５８％、
（カ）軟質エステル交換油の４０℃におけるＳＦＣが３％以下、
（キ）硬質エステル交換油の５℃におけるＳＦＣが７５〜８５％、
（ク）硬質エステル交換油の４０℃におけるＳＦＣが２０〜３０％。 It contains 65 to 85% by mass of soft transesterification oil, 5 to 15% by mass of hard transesterification oil, 5 to 15% by mass of liquid oil, and 0.5 to 5% by mass of extremely hardened oil.
The soft transesterification oil has the following characteristics (e) and (f), and has the following characteristics (e) and (f).
The oil for pie according to claim 1 or 2, wherein the transesterified oil has the following characteristics (g) and (c):
(E) The SFC of the soft transesterified oil at 5 ° C. is 47 to 58%.
(F) SFC of soft transesterified oil at 40 ° C is 3% or less,
(G) SFC of hard transesterification oil at 5 ° C is 75-85%,
(H) The SFC of the hard transesterification oil at 40 ° C. is 20 to 30%.
A plastic oil / fat composition for pies containing 80% by mass or more of the oil / fat for pie according to any one of claims 1 to 3 with respect to the constituent oil / fat of the oil phase.
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