JP7099000B2 - Oil composition for roll-in - Google Patents

Description

The present invention relates to an oil / fat composition for roll-in used for a folded dough when producing a bakery product having a multi-layer structure such as a pastry. More specifically, the present invention relates to an oil / fat composition for roll-in, which has good extensibility even at a low temperature and can produce a bakery product such as a pastry having good volume performance.

Pastries such as pies, Danish pastries, and croissants are widely favored by consumers because of their unique texture. A pastry is a bakery product having a multi-layered structure formed from a thin dough film, unlike ordinary bread.
In the pastry manufacturing process, a sheet-shaped roll-in fat / oil composition is placed on a bread dough made by kneading flour, sugar, salt, yeast, water, etc. together with a kneading fat / fat. The bread dough is folded back to sandwich the roll-in oil / fat composition, and the bread dough sandwiched with the roll-in oil / fat composition is repeatedly stretched and folded to form a multi-layer structure of the bread dough. When the multi-layer structure is well formed, the dough is formed into floats between layers during baking, and the volume performance is improved after baking.

As described above, the oil and fat composition for roll-in repeats stretching and folding operations while being sandwiched between the doughs, and therefore generally has a high melting point so as not to be softened and kneaded into the dough. Oil and fat compositions are used. However, the fat and oil composition having a high melting point has a problem that it is hard at a low temperature such as in a refrigerator and the extensibility is lowered. On the other hand, in the oil and fat composition having a low melting point, it is softened at the time of folding and rolling into the dough, and it is difficult to obtain a good multi-layer structure and volume performance after baking. Bread makers that produce pastries on a large scale at factories use the oil and fat composition for roll-in by heating it in a dedicated temperature control cabinet, etc. in order to make it suitable for folding. Since it takes time, from the viewpoint of improving productivity, there is a demand for roll-in fats and oils having physical characteristics suitable for folding even in a refrigerated state.

Further, in the processing technique of fats and oils, transesterified oil is attracting attention as a processing method for reducing trans fatty acids. Transesterification oil is a technique in which various fats and oils are mixed and the fatty acids of these fats and oils are exchanged by the action of a catalyst or an enzyme. The technique of transesterification oil can obtain a new oil / fat composition having various physical properties by combining oils / fats as raw materials. In recent years, the technology of transesterification oil has been used to develop the target oil and fat properties.
For example, Patent Document 1 discloses an oil / fat composition for roll-in in which all fatty acid residues constituting all triglycerides in an oil / fat formulation have a specific distribution. According to this technique, extensibility is ensured when the dough is produced in a certain temperature range. However, the volume performance will inevitably drop as the extensibility increases.

Further, Patent Documents 2 and 3 disclose a roll-in oil / fat composition using a regioselective transesterified oil / fat. Regioselective transesterification has a problem due to the low productivity of transesterification, but if this problem is ignored, this technique will improve extensibility without sacrificing melting in the mouth. Can be planned. However, the problem of deterioration in volume performance cannot be avoided as the extensibility increases.
As mentioned above, it is still insufficient from the viewpoint of achieving both extensibility at low temperature and volume performance, and further improvement is required. Therefore, an object of the present invention is a demand for a roll-in oil / fat composition which is excellent in extensibility at a low temperature and does not deteriorate the volume performance of a baked product.

Japanese Unexamined Patent Publication No. 2012-105583 International Publication No. 2013/133138 Japanese Unexamined Patent Publication No. 2016-21941

An object of the present invention is to provide a roll-in oil / fat composition which is excellent in extensibility at a low temperature and does not deteriorate the volume performance of a baked product.

As a result of diligent research to solve the above-mentioned problems, the present inventor can obtain the above-mentioned problems by blending two kinds of specific ester exchange oils and liquid fats and oils in a specific blending amount. We have found the findings and have completed the present invention.
That is, the present invention is the following [1].

[1] The following transesterified oil (A), transesterified oil (B) and liquid fat (C) are contained, the content of the transesterified oil (A) is 12 to 24% by mass, and the transesterified oil (B). A roll-in oil / fat composition having an ester content of 26 to 58% by mass and a liquid oil / fat (C) content of 30 to 50% by mass.
Ester exchange oil (A): An ester exchange oil having a melting point of 45 to 50 ° C., a solid fat content of 93 to 99% at 10 ° C., and a solid fat content of 90 to 96% at 20 ° C. Ester exchange oil (B): Ester exchange oil liquid oil (C) having a melting point of 36 to 40 ° C., a solid fat content of 40 to 56% at 10 ° C., and a solid fat content of 20 to 32% at 20 ° C. ): Oils and fats with a melting point of 0 ° C or less

According to the oil / fat composition of the present invention, it is possible to provide an oil / fat composition for obtaining a product having excellent extensibility at low temperature and having good volume performance of a baked product.

[Fat composition]
The oil and fat composition of the present invention contains a transesterified oil (A), a transesterified oil (B) and a liquid oil and fat (C). Each component will be described in detail below in order.
[Transesterification oil (A)]
The transesterification oil (A) is a transesterification oil having a melting point of 45 to 50 ° C., and has a solid fat content of 93 to 99% at 10 ° C. and a solid fat content of 90 to 96% at 20 ° C. It is oil.

The melting point of the transesterified oil (A) is 45 to 50 ° C, preferably 46 to 48 ° C. The melting point is measured according to the standard fat analysis test method "2.2.4.2 Melting point (rising melting point)". The melting point in the present invention is measured according to this method.

The solid fat content of the transesterified oil (A) at 10 ° C. is 93 to 99%, and the lower limit is preferably 94% or more, more preferably 95% or more. The upper limit is preferably 98% or less, and more preferably 97% or less. The solid fat content at 20 ° C. is 90 to 96%, and the lower limit is preferably 91% or more, more preferably 92% or more. The upper limit is preferably 95% or less, and more preferably 94% or less. If the melting point and solid fat content of the transesterified oil (A) deviate from the above ranges, sufficient volume performance cannot be obtained.
The solid fat content is measured according to the standard fat and oil analysis test method "2.2.9 Solid fat content (NMR method)". As the measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) is used. The solid fat content in the present invention is measured according to this method.

The fatty acid composition of the ester exchange oil (A) is not particularly limited, but contains, for example, lauric acid (C12: 0) in an amount of preferably 16 to 26% by mass, more preferably 18 to 23% by mass, and palmitic acid (C16: 0). 0) is preferably contained in an amount of 23 to 33% by mass, more preferably 26 to 30% by mass, and stearic acid (C18: 0) is preferably contained in an amount of 33 to 43% by mass, more preferably 35 to 41% by mass.

The method for producing the transesterified oil (A) is obtained by mixing a plurality of raw material oils and fats to prepare a mixed oil and transesterifying the mixed oil using a catalyst, an enzyme or the like.
The raw material fats and oils used for producing the transesterified oil (A) are not particularly limited, but for example, fats and oils containing 40 to 50% by mass of lauric acid (hereinafter referred to as "raw material fats and oils a1") and palmitic acid. Examples thereof include mixed oils in which oils and fats containing 35 to 45% by mass and 40 to 60% by mass of lauric acid (hereinafter referred to as "raw material oils and fats a2") are mixed.

Examples of the raw material oil a1 include coconut oil, palm kernel oil, and hydrogenated oils thereof.
Examples of the raw material oil a2 include palm oil, fractionated palm oil, cottonseed oil, and hydrogenated oils thereof.

The content of the raw material fat a1 in the mixed oil to be subjected to transesterification is preferably 35 to 55% by mass, and the lower limit is preferably 40% by mass or more, more preferably 43% by mass or more. The upper limit is preferably 50% by mass or less, and more preferably 47% by mass or less. The content of the raw material fat a2 is preferably 45 to 65% by mass, and the lower limit is preferably 50% by mass or more, more preferably 53% by mass or more. The upper limit is preferably 60% by mass or less, and more preferably 57% by mass or less.

The method of transesterification is not particularly limited, and examples thereof include a method of reacting a mixed oil with an alkaline catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. The transesterification may be position-specific transesterification or random transesterification, but random transesterification is preferred.

The content of the transesterified oil (A) in the oil / fat composition of the present invention is 12 to 24% by mass, and the lower limit is preferably 14% by mass or more, more preferably 16% by mass or more. The upper limit is preferably 22% by mass or less, and more preferably 20% by mass or less. When the transesterification oil (A) is less than 12% by mass, excessive softening occurs at 20 ° C., and sufficient volume performance of the pastry cannot be obtained. On the other hand, when it exceeds 22% by mass, the extensibility of the roll-in fat and oil is lowered.

[Transesterification oil (B)]
The transesterified oil (B) has a melting point of 36 to 40 ° C., a solid fat content of 40 to 56% at 10 ° C., and a solid fat content of 20 to 32% at 20 ° C.

The melting point of the transesterified oil (B) is 36 to 40 ° C, preferably 37 to 39 ° C.

The solid fat content of the transesterified oil (B) at 10 ° C. is 40 to 56%, and the lower limit is preferably 42% or more, more preferably 45% or more. The upper limit is preferably 54% or less, and more preferably 51% or less. The solid fat content at 20 ° C. is 20 to 32%, and the lower limit is preferably 22% or more, more preferably 24% or more. The upper limit is preferably 30% or less, and more preferably 28% or less. If the melting point and solid fat content of the transesterified oil (B) deviate from the above ranges, extensibility at 20 ° C. cannot be obtained.

The fatty acid composition of the ester exchange oil (B) is not particularly limited, but for example, it contains lauric acid (C12: 0) in an amount of preferably 2 to 8% by mass, more preferably 4 to 6% by mass, and palmitic acid (C16: 0). 0) is preferably contained in an amount of 30 to 40% by mass, more preferably 33 to 37% by mass, and oleic acid (C18: 1) is preferably contained in an amount of 30 to 40% by mass, more preferably 33 to 37% by mass. It contains denic acid (C22: 0) in an amount of preferably 0.5 to 4% by mass, more preferably 1.0 to 2.5% by mass.

The method for producing the transesterified oil (B) is obtained by mixing a plurality of raw material oils and fats and transesterifying them. The raw material fat and oil used for producing the ester exchange oil (B) is not particularly limited, and for example, a fat and oil containing 40 to 60% by mass of behonic acid and 30 to 50% by mass of stearic acid, and stearic acid. Fats and oils containing 70 to 100% by mass, fats and oils containing 35 to 55% by mass of stearic acid and 35 to 55% by mass of palmitic acid (hereinafter referred to as "raw material fats and oils b1"), and 30 to 60% by mass of lauric acid. % (Hereinafter referred to as "raw material fat b2"), and oil containing 35 to 45% by mass of palmitic acid and 40 to 60% by mass of stearic acid (hereinafter referred to as "raw material fat b3"). Examples thereof include mixed oils and the like.

Examples of the raw material oil b1 include extremely hardened oils such as hyelsin rapeseed oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, olive oil, rice bran oil, sesame oil, grape oil, and palm oil.
Examples of the raw material oil b2 include coconut oil, palm kernel oil, and hydrogenated oils thereof.
Examples of the raw material oil b3 include palm oil, palm fractionated oil, palm olein, soybean oil, corn oil, rice oil, cottonseed oil, high oleic rapeseed oil, high oleic safflower oil, olive oil, and hydrogenated oils thereof.

The content of the raw material fat b1 in the mixed oil to be subjected to transesterification is preferably 1 to 8% by mass, and the lower limit is preferably 2% by mass or more, more preferably 3% by mass or more. The upper limit is preferably 8% by mass or less, and more preferably 6% by mass or less. The content of the raw material fat b2 is preferably 6 to 16% by mass, and the lower limit is preferably 8% by mass or more, more preferably 10% by mass or more. The upper limit is preferably 14% by mass or less, and more preferably 12% by mass or less. The content of the raw material fat b3 is preferably 75 to 95% by mass, and the lower limit is preferably 80% by mass or more, more preferably 83% by mass or more. The upper limit is preferably 90% by mass or less, and more preferably 87% by mass or less.

The method of transesterification is not particularly limited, and examples thereof include a method of reacting a mixed oil with an alkaline catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. The transesterification may be position-specific transesterification or random transesterification, but random transesterification is preferred.

The content of the transesterified oil (B) in the oil / fat composition of the present invention is 26 to 58% by mass, and the lower limit is preferably 30% by mass, more preferably 35% by mass. The upper limit is preferably 50% by mass, more preferably 40% by mass. When the transesterification oil (B) is less than 26% by mass, the volume performance of the pastry tends to decrease, while when it exceeds 58% by mass, the extensibility of the roll-in oil / fat tends to decrease.

[Liquid oil (C)]
The liquid fat (C) is a fat having a melting point of 0 ° C. or lower. Examples thereof include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, peanut oil, flaxseed oil and the like, and mixed oils containing a plurality of these oils and fats. Further, as long as the melting point is 0 ° C. or lower, fractionated oil or transesterified oil may be used.

The content of the liquid fat (C) in the fat / oil composition of the present invention is 30 to 50% by mass, and the lower limit is preferably 35% by mass or more, more preferably 37% by mass or more. The upper limit is preferably 45% by mass or less, and more preferably 43% by mass or less. When the liquid fat (C) is less than 30% by mass, the extensibility of the roll-in fat (C) tends to decrease, while when it exceeds 50% by mass, the volume performance of the pastry tends to decrease.

[Other fats and oils]
In the fat and oil composition of the present invention, other fats and oils other than the transesterified oils (A), (B) and the liquid fats and oils (C) may be added. Examples of other fats and oils include palm oil, palm kernel oil, palm oil, pork fat, beef tallow and the like, fractionated oils thereof, hardened oil such as rapeseed hardened oil, and other than the above ester exchange oils (A) and (B). Examples of the ester exchange oil of the above are those having a melting point of more than 0 ° C.

The content of other fats and oils in the fat and oil composition of the present invention is not particularly limited, but is preferably 50% by mass or less, more preferably 30% by mass or less, and further preferably 20% by mass or less.

[Characteristics of oil and fat composition]
The oil / fat composition of the present invention has little change in hardness from a low temperature state to a normal temperature (around 20 ° C.) due to the action of combining the transesterified oil (A), the transesterified oil (B), and the liquid oil / fat (C). , Good extensibility can be obtained. Further, when the present oil / fat composition is folded into the dough and rolled, it is difficult to soften, and good volume performance can be obtained by forming a good oil / fat layer on the dough.

[Use of oil and fat composition]
Applications of the oil and fat composition of the present invention include, for example, pastries such as pies, danish pastries, and croissants, variety breads such as breads, donuts, and taiyaki using these doughs, and cooking breads such as hot docks and hamburgers. Can be mentioned.
When the fat and oil composition of the present invention is used as a fat and oil composition for roll-in, it has excellent extensibility even at low temperatures and also has resistance to mechanical pressure and the like in the stretching operation of the dough. A pastry with a good multi-layered structure and a good layered swelling structure can be prepared.

[Fat composition for roll-in]
The oil-and-fat composition for roll-in of the present invention is characterized by containing the above-mentioned oil-and-fat composition, and is used for pastries having a layered swelling structure.
According to the oil / fat composition for roll-in of the present invention, as described above, it is possible to prepare a pastry having an excellent layered swelling structure without impairing the workability in the production of the pastry.
The content of the fat and oil composition for roll-in is not particularly limited, but is preferably 50 to 100% by mass, and more preferably 70 to 100% by mass.

The oil / fat composition for roll-in may be in a form that does not substantially contain an aqueous phase (the content of the aqueous phase is 0.5% by mass or less) or a form that contains an aqueous phase. Further, examples of the form containing an aqueous phase include a water-in-oil type and an oil-in-water type. From the viewpoint of extensibility, the water-in-oil type is preferable.

In addition to the above oil and fat compositions, roll-in oil and fat compositions include emulsifiers, antioxidants, animal and plant proteins, milk, dairy products, starches, sugars, salts, thickening polysaccharides, acidulants, enzymes, pH adjusters, etc. Ingredients such as stabilizers, spices, taste materials, flavors and the like may be blended.

The method for producing the oil / fat composition for roll-in is not particularly limited, and the oil / fat composition can be produced by a known method. For example, in the case of a form containing an aqueous phase, the oil phase containing the above oil / fat composition and the aqueous phase are appropriately heated and mixed to emulsify, and then the combiner, perfector, botator and the like are cooled. It can be obtained by quenching and kneading with a mixer. If the oil phase does not contain an aqueous phase, the oil phase containing the above oil / fat composition is heated and then rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, or a botator, and if necessary. It can be obtained by tempering.

The shape of the oil / fat composition for roll-in is not particularly limited, and examples thereof include a sheet shape, a block shape, a columnar shape, a rectangular cuboid shape, and a pencil shape. When used in the production of pastries, the sheet shape is preferable from the viewpoint of being easy to use for stretching and folding operations. The size of the sheet is not particularly limited, and the length, width, thickness, etc. can be appropriately adjusted according to the pastry manufacturing equipment.

[Pastry]
The pastry of the present invention is a bakery product having a layered swelling structure, and is characterized by containing the above-mentioned oil and fat composition for roll-in. For example, pies, Danish pastries, croissants and the like.
The method for producing the pastry is not particularly limited, and the pastry can be produced by a known method. For example, the roll-in oil / fat composition of the present invention formed into a sheet is sandwiched between the dough, and then the roll-in oil / fat composition is folded into the dough in layers by repeating stretching and folding to form the dough. And create multiple thin layers of oil and fat composition for roll-in. Then, by baking this layered dough, the dough swells and a pastry can be obtained.

The blending amount of the oil / fat composition for roll-in in the pastry is appropriately set according to the type of the baked product, and is preferably 20 to 120 parts by mass with respect to 100 parts by mass of the flour blended in the dough, for example. , More preferably 20 to 100 parts by mass.
The dough is mainly composed of flour, and examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.

In addition to flour, the dough may contain ingredients normally used in bakery products. Raw materials other than grain flour include, for example, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, emulsifiers, emulsified foaming agents, cheese, fresh cream, synthetic cream, yogurt, full-fat milk powder, defatted milk powder, etc. Whey, casein, milk, concentrated milk, synthetic milk, plastic fats and oils, yeast, yeast food, cocoa mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, Examples include seafood, beans, whipped cream, tofu, soymilk, soybean protein, swelling agents, sweeteners, seasonings, spices, coloring agents, flavors and the like.

Hereinafter, the present invention will be described in more detail with reference to examples. The blending amount and blending ratio in the examples are based on mass.
(Preparation of transesterified oil)
A mixed oil was prepared according to the composition of the raw material oil and fat shown in Table 1, and transesterification was carried out by the following method. The sample names of the obtained transesterified oil were "A1", "A2", "A'", "B1", "B2", and "B'", respectively.
Transesterification method: A mixed oil of raw material fats and oils was charged in a reaction vessel, stirred at 90 to 95 ° C. under vacuum, and dehydrated until the water content in the fats and oils became 100 ppm or less. Then, the fat and oil was cooled to 85 to 90 ° C., 0.1 to 0.2 parts by mass of an alkaline catalyst (sodium methylate) was added, and the mixture was reacted for 30 to 60 minutes. To remove the catalyst, warm water at 70 ° C. was added to the reaction solution, and the mixture was stirred and washed, and then allowed to stand to separate the oil layer and the aqueous layer. After repeating warm water washing until the pH of the separated aqueous layer became 8 or less, the mixture was heated with stirring in a nitrogen stream and dehydrated at 100 to 120 ° C. until the water did not evaporate. Then, 3 parts by mass of activated clay was added, the color was decolorized for 15 minutes, and then the mixture was filtered.

(Analytical evaluation of transesterified oil)
The solid fat content and fatty acid composition of the obtained transesterified oil at an elevated melting point of 5 to 35 ° C. were measured. The measurement method for each item is as follows.
Elevated melting point: Measured according to the standard fat analysis test method "2.2.4.2 Melting point (increasing melting point)".
Solid fat content: Measured according to the standard fat and oil analysis test method "2.2.9 Solid fat content (NMR method)". As a measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) was used.
Fatty acid composition: Measured according to the standard fat analysis test method "2.4.2.2-2013 fatty acid composition". The gas chromatograph used was "Asilent 6850" (manufactured by Agilent Technologies), and the column used was "DB-WAX" (manufactured by Agilent Technologies). The measurement results are shown in Table 2.

Looking at the solid fat content in Table 2, the solid fat content of "transesterified oils A1 and A2" does not easily change from 10 ° C (normal temperature) to 20 ° C. That is, it can be seen that the "transesterified oils A1 and A2" have a property that the change in physical properties with respect to temperature is small.

(Preparation of oil and fat composition and oil and fat composition for roll-in)
The fats and oils were mixed according to the blending ratios shown in Tables 3 and 4, and the fat and oil compositions of Examples 1 to 8 and Comparative Examples 1 to 6 were prepared. As the liquid fat C, C1: rapeseed oil and C2: corn oil were used. Further, using the oil and fat compositions of Examples and Comparative Examples, oil and fat compositions for roll-in were prepared by the methods shown below.
Method for producing oil and fat composition for roll-in: 0.3 part by mass of monoglycerin fatty acid ester, 0.3 part by mass of soybean lecithin, and fragrance with respect to 100 parts by mass of the oil and fat composition of Examples 1 to 8 and Comparative Examples 1 to 6. An appropriate amount of 0.3 parts by mass and β-carotene was added and heated to 70 ° C. to prepare an oil phase part. To this oil phase portion, add an aqueous phase portion adjusted to have 20 parts by mass of water, 1 part by mass of salt, and 1 part by mass of defatted powdered milk with respect to 100 parts by mass of the oil and fat composition, and while heating at 70 ° C. It was emulsified by stirring with a propeller stirrer. This was rapidly cooled and kneaded with a combinator, passed through a resting tube, and then molded into a sheet and filled to obtain a sheet-shaped roll-in oil / fat composition.

(Making Danish pastry)
Danish pastries were prepared by the methods shown below using the oil and fat compositions for roll-in of Examples 1 to 8 and Comparative Examples 1 to 6.
Danish pastry preparation method: A Danish pastry was prepared according to the formulation shown below. All the ingredients were put in a mixer bowl and mixed at low speed for 3 minutes and at medium and high speed for 4 minutes. The kneading temperature of the dough was set to 25 ° C., the dough was placed in a constant temperature chamber at -3 ° C, and the retard was taken for 2 hours. Using the oil and fat composition for roll-in obtained in the example and the comparative example at a ratio of 28 parts by mass with respect to 100 parts by mass of the dough, fold it in three times, and let it sit in a constant temperature chamber at -3 ° C for several hours. I took the retard. After retarding, it was rolled to 3 mm, divided into 9 cm squares, formed into bales, placed in a proofer at 33 ° C. for 50 minutes, and then baked in an oven at 210 ° C. for 12 minutes to obtain a Danish pastry.
Danish pastry formulation:
Strong flour 100 parts by mass Sugar 7 parts by mass Salt 1 part by mass Degreased milk powder 2 parts by mass Yeast food 0.1 parts by mass Yeast 5 parts by mass Shortening 5 parts by mass Whole egg 5 parts by mass Water 51 parts by mass

(Evaluation of oil and fat composition and oil and fat composition for roll-in)
For the oil and fat compositions of Examples and Comparative Examples and the oil and fat compositions for roll-in, the "extensibleness (10 ° C., 20 ° C.)" at the time of roll-in and the "volume performance" of Danish (baked product) were evaluated. These evaluation methods are shown below.

<Extensibility>
When producing Danish pastry by the above method, the extensibility of the oil and fat composition for roll-in during tri-folding and molding was evaluated according to the following criteria. The evaluation results are shown in the "Extensibility" column at the bottom of Tables 3 and 4.
⊚: The dough does not crack and stretches as well as the dough.
◯: The fabric does not crack and stretches.
Δ: Slight cracks occur in the dough, or the oil and fat for roll-in softens and becomes a little familiar with the dough.

<Volume performance of fired products>
The specific volume of Danish pastry cooled to room temperature after firing was measured using "3D Laser Volume Measurement Selnac Win VM2100" (manufactured by Astex). The measurement results were evaluated according to the following criteria. The evaluation results are shown in the column of "Volume performance of fired product" at the bottom of Tables 3 and 4.
⊚: Specific volume 6.0 or more ○: Specific volume 5.0 or more and less than 6.0 Δ: Specific volume 4.0 or more and less than 5.0 ×: Specific volume less than 4.0

Looking at Table 3, it can be seen that in Examples 1 to 8 of the roll-in oil and fat composition specified in the present invention, the extensibility at 10 ° C. and 20 ° C. is good, and the volume performance of the baked product is excellent.

Looking at Table 4, it was found that Comparative Example 1 containing the transesterified oil A'with different melting points and solid fat contents deteriorated the extensibility at 20 ° C. and the volume performance of the calcined product. It was found that Comparative Example 2 containing the transesterified fat B'with different melting points and solid fat contents had poor extensibility at 20 ° C. In Comparative Example 3 in which the content of the transesterified oil / fat A was less than 12% by mass, it was found that the extensibility at 20 ° C. and the volume performance of the calcined product deteriorated. In Comparative Example 4 in which the content of the transesterified fat B was more than 58% by mass and the content of the liquid fat C was less than 30% by mass, the extensibility and the volume performance of the calcined product were poor. In Comparative Example 5 in which the content of the transesterified fat A was more than 24% by mass and the transesterified fat B was not contained, the extensibility and the volume performance of the calcined product were poor. In Comparative Example 6 containing no transesterified oil / fat A, the extensibility of the oil / fat at 20 ° C. and the volume performance of the calcined product were poor.

Claims (1)

It contains the following transesterified oil (A), transesterified oil (B) and liquid fat (C), the content of the transesterified oil (A) is 12 to 24% by mass, and the content of the transesterified oil (B). A roll-in oil / fat composition having an ester content of 26 to 45 % by mass and a liquid oil / fat (C) content of 40 to 50% by mass.
Ester exchange oil (A): An ester exchange oil having a melting point of 45 to 50 ° C., a solid fat content of 93 to 99% at 10 ° C., and a solid fat content of 90 to 96% at 20 ° C. Ester exchange oil (B): Ester exchange oil liquid oil (C) having a melting point of 36 to 40 ° C., a solid fat content of 40 to 56% at 10 ° C., and a solid fat content of 20 to 32% at 20 ° C. ): Oils and fats with a melting point of 0 ° C or less