JP7147022B2 - Water-in-oil emulsion for layered food and method for producing plastic oil and layered food using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water-in-oil emulsion for layered foods, a plastic fat and a method for producing layered foods using the same.

When producing layered foods such as Danish pastries, croissants, and pies, a water-in-oil emulsion, which is a plastic oil, is wrapped between the dough, and then folded and rolled repeatedly to form a layer of plastic oil in the dough. Fold over to build up layers of thin layers of dough and plasticizing fat. A layered food having a layered structure is obtained by baking the dough into which the plastic fat is folded.

Traditionally, sweetened layered food products are widely preferred by consumers. If a large amount of sugar is added directly to the dough to add sweetness to the layered food, the dough will become sticky and softened, making workability difficult. Since a thick fat layer is not formed, it becomes difficult to obtain a voluminous baked product. As a technique for coping with such problems, Patent Document 1 proposes a sweetened water-in-oil emulsion obtained by adding sugars to the water-in-oil emulsion to be folded into dough.

In the technique described in Patent Literature 1, mixed oil containing partially hydrogenated hardened oil is used in the examples. As described above, partially hydrogenated hydrogenated oil has been used in many conventional fats and oils for confectionery and bread making. However, it is said that the trans fatty acid contained in this hydrogenated oil increases the risk of arteriosclerosis, and in recent years there has been a strong desire to reduce the amount of trans fatty acid due to the growing health consciousness.

It is desired that the layered foods obtained by folding the water-in-oil emulsion into the dough and baking it have good melt-in-the-mouth and good flavor release even in the oil-and-fat formulation with a reduced amount of trans-fatty acids. However, the water-in-oil emulsion for layered foods requires hardness as a physical property in order to form a thin layer of plastic oil by folding it into the dough as a layer of plastic oil. Since the melting point of malt tends to be high, it is difficult to achieve a sharp melting in the mouth and flavor release. In particular, when fats and oils containing a reduced amount of trans fatty acids are blended, there is a problem that it is difficult to feel sweetness due to poor melting in the mouth.

Furthermore, if richness can be imparted in addition to the original flavor by flavor etc., along with sweetness, it will be possible to meet the tastes of consumers. Here, kokumi means to feel the thickness of taste, which is derived from sweetness, and sugars and fats and oils are involved.

A technique described in Patent Document 2 has also been proposed as a water-in-oil emulsion to which sugars have been added. With this technology, the problem is that the flavor of caramel, which is a water-soluble flavoring agent, remains even after baking. allegedly suppressed. However, it has not been disclosed that fats and oils blended with a reduced amount of trans-fatty acids improve melting in the mouth and flavor release, and that the combination of fat and oil composition and sugars expresses richness derived from sweetness in addition to the original flavor. do not have.

Japanese Patent Application Laid-Open No. 2006-325503 Japanese Unexamined Patent Application Publication No. 2010-94080

The present invention has been made in view of the above circumstances. To provide a water-in-oil type emulsion for layered food, which can impart richness derived from the oil and has good extensibility when folded into a dough layer, and a method for producing a plastic fat and a layered food using the same. It is an issue.

In order to solve the above problems, the layered food water-in-oil emulsion of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and oleic acid bonded to the 2-position of triglyceride is 35 to 57% by mass with respect to the total mass of fatty acids bound to the 2-position of the triglyceride,
The triglyceride is characterized in that the content of trans fatty acids in the constituent fatty acids of the triglyceride is less than 3% by mass with respect to the total mass of the fatty acids of the triglyceride.

The plastic fat of the present invention comprises the water-in-oil emulsion for layered foods.

The method for producing a layered food according to the present invention is characterized by folding the plastic fat into dough and baking the dough.

According to the present invention, fats and oils blended with a reduced amount of trans-fatty acids can melt in the mouth of layered food and release flavor well, and can impart sweetness and richness derived from sweetness in addition to the original flavor. It has good extensibility when it is folded into the dough in layers, and a voluminous baked product can be obtained.

The present invention will be described in detail below.

In the layered food water-in-oil emulsion of the present invention, the content of oleic acid bonded to the 2-position of the triglyceride is 35 to 57% by mass with respect to the total weight of the fatty acid bonded to the 2-position of the triglyceride. be. When the content of the oleic acid bound to the 2-position of the triglyceride is within this range, the layered food melts well in the mouth and the flavor is released well, and in addition to the original flavor due to the sweetness and the like, the richness derived from the sweetness is enhanced. It can impart flavor. It has good extensibility when it is folded into the dough in layers, and a voluminous baked product can be obtained. The content of oleic acid bonded to the 2-position of the triglyceride is more preferably 40 to 50% by mass in terms of particularly good flavor release and richness derived from sweetness.

Furthermore, in the layered food water-in-oil emulsion of the present invention, the total amount of triglycerides XOX and XOY is 19 to 44% by mass relative to the total mass of triglycerides, and laurin bound to the 2-position of the triglyceride The total amount of acid and myristic acid is preferably 0.1 to 7% by mass based on the total mass of fatty acids bound to the 2-position of triglycerides. However, X, O and Y in triglycerides XOX and XOY are as follows.
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid Y: unsaturated fatty acid having 16 or more carbon atoms Within the range of , the extensibility when folding into the fabric in layers is particularly good, the fat and oil easily spreads evenly when folding into the fabric, and the difficult work of taking care not to run out of the fat and oil when folding into the fabric is more difficult. It is reduced and a voluminous baked product can be easily obtained. From the viewpoint of particularly good extensibility, the layered food water-in-oil emulsion of the present invention has a total amount of triglycerides XOX and XOY of 25 to 35% by mass relative to the total mass of triglycerides, and triglycerides More preferably, the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride is 1.5 to 5.0% by mass with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride.

The content of oleic acid bonded to the 2-position of the triglyceride, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by preparing fats and oils. The types of individual oils and fats used on an industrial scale, their fatty acid compositions and triglyceride compositions, and the types of their characteristic points are already known, and can be grasped by measurement. With reference to the results disclosed in the examples, in order to obtain the effects of the present invention, it is possible to blend oils and fats within the ranges of the fatty acid composition and triglyceride composition essential to the present invention without any particular difficulty. could choose. Fats and oils used in the water-in-oil emulsion for layered foods of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, and sunflower. Oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, cocoa butter, lard, beef fat, milk fat, their fractionated oils or their deodorized oils, processed oils (those that have been subjected to one or more of curing and transesterification), and the like. These fats and oils are preferably used in combination of two or more.

In the present invention, triglycerides in fats and oils are compounds having a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-, 2-, and 3-positions of triglyceride represent the positions to which fatty acids are bound. Triglycerides derived from oils and fats as exemplified above, with oleic acid bound at the 2-position, triglycerides with lauric acid bound at the 2-position, and triglycerides with myristic acid bound at the 2-position The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides having oleic acid bound to the 2-position include, but are not particularly limited to, SOS triglycerides, SOU triglycerides (including positional isomers), and UOU triglycerides. Triglycerides with lauric acid bound at the 2-position (SLS triglyceride, SLU triglyceride, ULU triglyceride), triglycerides with myristic acid bound at the 2-position (SMS triglyceride, SMU triglyceride, UMU type triglycerides). Here, "S" is a saturated fatty acid that is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid that is a constituent fatty acid of triglyceride, "O" is oleic acid that is a constituent fatty acid of triglyceride, and "L" is a fatty acid that is a constituent of triglyceride. and "M" means myristic acid, which is a constituent fatty acid of triglycerides. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid, lauric acid or myristic acid bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. The saturated fatty acid S is not particularly limited, but for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the numerical value notation in the parenthesis about the said saturated fatty acid is a carbon number of a fatty acid. When the constituent fatty acid at the 1- or 3-position of the triglyceride having oleic acid, lauric acid or myristic acid bonded to the 2-position is an unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. The unsaturated fatty acid U is not particularly limited. 18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1), and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side indicates the number of carbon atoms in the fatty acid, and the right side indicates the number of double bonds.

A triglyceride in which oleic acid is bound to the 2-position has an unsaturated bond and forms a distortion in its molecular structure, which tends to hinder the molecular structure during rotational motion. As a result, the molecules of each triglyceride in the fat and oil become less likely to approach each other, which is characterized by a state in which crystallization is difficult to achieve. Affects release, richness derived from sweetness, and extensibility when folded into dough.

In particular, the saturated fatty acid S is a saturated fatty acid X having 16 or more carbon atoms, the unsaturated fatty acid U is an unsaturated fatty acid Y having 16 or more carbon atoms, the total amount of the triglycerides XOX and XOY, and When the total amount of lauric acid and myristic acid is within the above range, the extensibility when folded into a fabric in layers is particularly good. Saturated fatty acids X with 16 or more carbon atoms are linear and long-chain, and unsaturated fatty acids Y with 16 or more carbon atoms have unsaturated bonds and form distortions in the molecular structure and are long chains. influences the melting point, which is related to extensibility when folded into layers, and the hardness of fats and oils. Triglycerides in which lauric acid is bound to the 2-position are straight-chain saturated fatty acids, but due to the small molecular weight of lauric acid, molecular movement easily occurs, so the molecules are easily separated in the oil after solidification. As mentioned above, it affects the melting point related to the extensibility when folded into the fabric in layers, and the hardness of the fat and oil.

The water-in-oil emulsion for layered foods of the present invention contains 10 to 40% by mass of the transesterified fat (a) between the lauric fat (a1) and the palm fat (a2) with respect to the mass of the entire fat. is preferred. When the transesterified fat (a) is contained within this range, flavor release and richness derived from sweetness are particularly good.

The lauric fat (a1), which is the raw material of the transesterified fat (a), is a fat having a lauric acid content of 30% by mass or more in the total constituent fatty acids, such as palm kernel oil, coconut oil, and fractionated oils thereof. , hydrogenated oils, etc., and these may be used singly or in combination of two or more. Among these lauric fats and oils (a1), the melting point is higher than that of coconut oil, and considering that the high-melting transesterified fats and oils (a) can be easily obtained, palm kernel oil, its fractionated oil and hardened oil Oil is preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation, so when using hydrogenated oil, slightly hydrogenated oil, low temperature hardened oil, or completely hydrogenated extremely hardened oil is recommended. Preferred are extremely hardened oils.

The lauric fat (a1) preferably contains a fat with an iodine value of 2 or less. When a fat with an iodine value of 2 or less is used, trans-fatty acids are less likely to be formed, and when the trans-esterified fat (a) is mixed with other fats and oils, it becomes a crystal nucleus, which easily solidifies and melts in the mouth. Become. Fats and oils having an iodine value of 2 or less include extremely hardened oils.

The content of fatty acids having 16 or more carbon atoms in the total constituent fatty acids of the palm oil (a2), which is the raw material of the transesterified oil (a), is 35% by mass or more. The palm oil (a2) includes palm oil, fractionated palm oil, hardened oils thereof, and the like, and these may be used singly or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation, so when using hydrogenated oil, slightly hydrogenated oil, low temperature hardened oil, or completely hydrogenated extremely hardened oil is recommended. Preferred are extremely hardened oils.

The palm-based fat (a2) preferably contains a fat with an iodine value of 50-60. By using a fat with an iodine value of 50 to 60, it is possible to produce a fat with excellent crystallinity due to the amount of saturated fatty acids contained, and excellent flavor release and plasticity due to the inclusion of unsaturated fatty acids. Moreover, it is preferable that the palm-based fat (a2) contains an extremely hardened oil. When the palm-based fat (a2) contains the extremely hardened oil, the melting point of the transesterified fat (a) can be increased, resulting in good crystallinity.

In the transesterified fat (a), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the lauric fat (a1) and the palm fat (a2). Sodium methylate, sodium hydroxide and the like are used as chemical catalysts, and lipase and the like are used as enzymatic catalysts. Examples of lipases include lipases of the genus Aspergillus and Alcaligenes, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzymatic catalyst without regioselectivity is used as a catalyst for the transesterification reaction, when the transesterification reaction between the lauric fat (a1) and the palm fat (a2) is completed, saturated fatty acid (S ) and one unsaturated fatty acid (U), the mass ratio (SUS/SSU ) is within the range of 0.45 to 0.55.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric fat (a1) and the palm fat (a2) reaches an equilibrium state and is completed to obtain the transesterified fat (a). When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. An interesterified 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 is performed as necessary.

The transesterified fat (a) preferably has an iodine value of 15-45. When the iodine value is within this range, compatibility with other oils and fats is good, and flavor release and richness derived from sweetness are particularly good. The transesterified fats and oils (a) may be used singly or in combination of two or more.

When the transesterified oil (a) is used in the water-in-oil emulsion for layered food of the present invention, the oil other than the transesterified oil (a) used in combination is not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe butter, cocoa butter, lard (lard), beef tallow, milk fat, and processed (one or more treatments of curing, transesterification, fractionation) and refined (deacidification, deodorization, decolorization, etc.) thereof can be used. These may be used singly or in combination of two or more. It is easy to adjust the content of oleic acid bonded to the 2-position of triglycerides, the total amount of triglycerides XOX and XOY, and the total amount of lauric acid and myristic acid bonded to the 2-position of triglycerides within the above ranges. Therefore, when the transesterified fat (a) is used, the following "fat I" can be used as other fats, and among them, "fat I" and "fat II" can be used. It is preferable to use them together. Even when the transesterified fat (a) is not used, it is considered to use "fat I" and "fat II" together.

“Oils and fats I” means that the total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 0.00% relative to the mass of all the fatty acids constituting the 2-position of the triglyceride. 5 to 7% by mass, and the total content of SOS triglycerides and SOU triglycerides is 4 to 65% by mass based on the total mass of triglycerides. Here, the SOS triglyceride is a triglyceride in which saturated fatty acids are bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position, and the SOU triglycerides are saturated fatty acids and unsaturated fatty acids at the 1st and 3rd positions or at the 3rd and 1st positions, respectively. Fatty acid, triglyceride with oleic acid bound to the 2-position, "S" denotes saturated fatty acid, "U" unsaturated fatty acid, and "O" denotes oleic acid. Examples of such oils and fats I include, but are not particularly limited to, vegetable oils and fats, animal oils and fats (lard, beef tallow, etc.), fractionated oils thereof, hydrogenated oils, and transesterified oils and fats. Among them, it is preferable to use a combination of palm oil, which is a palm oil, palm fractionated soft part (palm olein), palm super olein, transesterified palm oil, transesterified palm oil, lard, etc. .

"Fat II" means that the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is 1 mass with respect to the mass of the total 2-position constituent fatty acids of triglyceride. % and the total content of SOS-type triglycerides and SOU-type triglycerides is 3 to 34% by mass based on the total mass of triglycerides. (Excluding soft parts for sorting). Examples of fats II include, but are not limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used individually by 1 type, and may use 2 or more types together.

In the water-in-oil emulsion for layered foods of the present invention, the fat content is preferably 50 to 85% by mass, more preferably 50 to 80% by mass. Within this range, the melting in the mouth of the layered food, the release of flavor, and the full-bodied taste derived from sweetness are particularly good.

The water-in-oil emulsion for layered foods of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils. I can. Therefore, in order to easily suppress this, in the present invention, the content of trans fatty acids in the constituent fatty acids of triglycerides is less than 3% by mass with respect to the total mass of fatty acids of triglycerides.

The layered food water-in-oil emulsion of the present invention contains at least one saccharide selected from monosaccharides and disaccharides. By containing these saccharides and setting the content of oleic acid bonded to the 2-position of the triglyceride within the above range, the layered food melts in the mouth, releases the flavor well, and, along with the sweetness, the original flavor due to the flavor, etc. In addition to this, a rich taste derived from sweetness can be imparted.

Among the sugars, monosaccharides include, for example, glucose (glucose), fructose (fructose), galactose, arabinose and the like.

Among the sugars, disaccharides include, for example, sucrose, maltose, lactose, trehalose, palatinose, and cellobiose.

The above monosaccharides and disaccharides may be blended by substituting liquid sugar for part or all of the sugar so that the substantial sugar content is the same.

The water-in-oil emulsion for layered foods of the present invention has a content of the saccharides of 5 to 35% by mass, contains sucrose as a disaccharide, and has a sucrose content of 50% by mass relative to the saccharides. % or more. Within this range, the melting in the mouth of the layered food, the release of flavor, and the full-bodied taste derived from sweetness are particularly good. Among them, it is more preferable that the content of the saccharides is 10 to 30% by mass. Within this range, flavor release and richness derived from sweetness are particularly good.

The above saccharides can be qualitatively and quantitatively analyzed by high performance liquid chromatography (HPLC). In quantitative analysis, after column separation, detection is performed with a detector to create a chromatogram, the molecular species is specified by the elution position of the chromatogram, and the concentration is calculated from the peak area.

The water-in-oil emulsion for layered foods of the present invention contains water in addition to the fats and oils and the saccharides described above. Water constitutes the aqueous phase in the water-in-oil emulsion for layered foods of the present invention. included in the phase. In the water-in-oil emulsion for layered foods of the present invention, the mass ratio of the sugar and water (the sugar/water) is 0 from the viewpoint of obtaining the effects of the present invention and the solubility of the sugar. 0.5 to 2.5, more preferably 0.7 to 2.3.

The water-in-oil emulsion for layered foods of the present invention preferably contains an emulsifier. Examples of emulsifiers include 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. and sorbitan fatty acid esters. Among the above emulsifiers, glycerin fatty acid esters, particularly monoglycerin unsaturated fatty acid esters, are more preferable because they melt in the mouth of baked products such as Danish pastries, release flavor in the last, and impart more richness derived from sweetness. When producing the water-in-oil emulsion for layered foods of the present invention, it is preferable to add the oil-soluble emulsifier to the oil phase and add the water-soluble emulsifier to the aqueous phase.

The water-in-oil emulsion for layered foods of the present invention preferably contains a flavor as a taste component in order to impart flavor. Flavors include, for example, butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, black tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor and the like. An oil-soluble flavor is preferably used for the layered food water-in-oil emulsion of the present invention.

In the water-in-oil emulsion for layered food of the present invention, other ingredients can be blended in addition to the above ingredients within a range that does not impair the effects of the present invention. Examples of such other ingredients include, but are not limited to, milk, dairy products, flavoring agents obtained by enzymatically treating dairy products, proteins, eggs, egg yolks, sugars other than the above, salts, and acidity. ingredients, pH adjusters, antioxidants, spices, thickeners, coloring components, alcoholic beverages, enzymes, amino acids, powdered oils and fats, and the like. Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skim milk, sweetened condensed skim milk , whole milk powder, skimmed milk powder, cream powder, whey powder, whey protein concentrate 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 proteins include plant proteins such as soybean protein, pea protein and wheat protein. Carbohydrates include trisaccharides such as maltotriose, oligosaccharides, sugar alcohols, starches, starch hydrolysates, polysaccharides such as inulin (agave inulin, etc.), and sweeteners such as stevia and aspartame. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, and tea extracts. Spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Thickeners include carrageenan, xanthan gum, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), and the like. Coloring components include carotene, annatto, astaxanthin and the like.

The layered food water-in-oil emulsion of the present invention can be produced by the following procedure.

First, an oil phase and an aqueous phase are prepared. The oil phase contains fats and oils, and when using other oil-soluble emulsifiers, oil-soluble flavors, etc., these are added to the oil phase. At least one saccharide selected from monosaccharides and disaccharides is added to the aqueous phase, and when other water-soluble components are used, these are added to the aqueous phase. These oil phase and water phase are preferably heated to 50-90° C., more preferably 65-85° C., to completely dissolve the added components. These oil phase and water phase are mixed under heating to emulsify. For example, emulsification is performed while slowly adding a heated water phase to a heated oil phase. Other additive ingredients such as flavors may then be added, if desired.

After that, the heated emulsion is quenched and kneaded by a cooling mixer such as a combinator, a perfector, a votator, or a nexus, and plasticized to obtain the layered water-in-oil emulsion for food of the present invention as a plastic oil. can. In addition, if necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or the plastic fat may be aged (tempered) after quenching and kneading.

The plastic fat comprising the water-in-oil emulsion for layered food of the present invention can be used by folding it into dough for layered food. For example, the plastic oil is wrapped between the dough, and then the plastic oil is folded into layers in the dough by repeating folding and rolling to create many thin layers of the dough and the plastic oil. A layered food is obtained by baking the dough containing the plastic fat. This plastic fat can have various shapes such as sheet-like, block-like, columnar, cuboid-like, pencil-like, and chip-like. Among them, a sheet shape is preferred because it is easy to process. The size of the sheet of the plastic oil is not particularly limited, but can be, for example, 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

Folding of the plastic fat into the dough and baking of the dough can be performed, for example, according to known conditions and methods.

The dough using the plastic oil of the present invention is mainly composed of cereal flour, and the cereal flour is not particularly limited as long as it is usually blended with the dough of the baked product. , medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.

In addition to grain flour, the dough can be blended without any particular limitation as long as it is usually used for baking dough. In addition, the blending amount of these ingredients can be set to an appropriate amount without any particular limitation, taking into consideration the range of blending in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, carbohydrates (sucrose, starch, oligosaccharides, polysaccharides such as inulin, etc.), eggs, processed egg products, salts, emulsifiers, emulsifying foaming agents ( emulsified oil), oil for kneading, powdered oil, yeast, yeast food, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha green tea, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, Beans, soybean flour, tofu, soymilk, soybean protein, swelling agents, sweeteners, seasonings, flavoring agents, spices, coloring agents, flavors and the like.

Layered foods that are baked products using the dough into which the plastic oil of the present invention is folded include, for example, Danish pastries, croissants, pies and the like.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.
(1) Preparation of layered water-in-oil emulsion for food (1-1) Oils and fats In the oil formulations shown in Table 1, transesterified oils 1 to 5 were used as transesterified oils and fats.
(Interesterified oil 1)
20% by mass of palm kernel oil, 7.5% by mass of extremely hardened palm kernel oil, 57.5% by mass of palm oil, and 15% by mass of extremely hardened palm oil are mixed, heated to 110° C., and sufficiently dehydrated. Sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass based on the amount of fat and oil, and transesterification was carried out while stirring at 100° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the reaction mixture was washed with water to remove the catalyst, decolored with activated clay, and deodorized to obtain transesterified fat 1 having an iodine value of 35.
(Interesterified oil 2)
Using 20% by mass of palm kernel oil, 7.5% by mass of extremely hardened palm kernel oil, 62.5% by mass of palm oil, and 10% by mass of extremely hardened palm oil as raw materials, transesterification reaction etc. according to the production method of transesterified oil 1 was performed to obtain a transesterified oil 2 having an iodine value of 37.
(Interesterified oil 3)
Using 53% by mass of palm kernel oil and 47% by mass of palm oil as raw materials, transesterification and the like were performed according to the method for producing transesterified oil 1 to obtain transesterified oil 3 with an iodine value of 36.
(Interesterified oil 4)
Using fractionated palm soft oil (iodine value 56) as a raw material, transesterification and the like were performed according to the production method of transesterified oil 1 to obtain transesterified oil 4.
(Interesterified oil 5)
Using palm oil (iodine value 53) as a raw material, transesterification and the like were performed according to the production method of transesterified fat 1, and transesterified fat 5 was obtained.

In Table 1, the content of oleic acid bound to the 2-position of triglycerides in total fats and oils, and the total amount of lauric acid and myristic acid bound to the 2-positions of triglycerides were determined by gas chromatography (standard fat analysis test method (public interest) Japan Oil Chemistry Society) "2.4.2.2-2013 Fatty acid composition (FID temperature programmed gas chromatography)" and "Recommendation 2-2013 2nd fatty acid composition"). The content of these substances is the total peak area measured by gas chromatography of the monoacylglycerin fraction after treatment with the lipase solution, as described in the test method described above. is based on.

Each content of XOX and XOY in the oil and fat composition is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatograph Method)” and “Recommendation 2-2013 2-position fatty acid composition”), and calculated using the amount of fatty acid.

The content of trans fatty acids in fats and oils is measured by the gas chromatography method ("2.4.4.3-2013 Trans fatty acid content (capillary gas chromatography method)" of the standard fat analysis test method (Japan Oil Chemistry Society)). The trans-fatty acid content was calculated from the area ratio to an internal standard substance (heptadecanoic acid) of which the amount was known.

The iodine value in fats and oils was measured according to "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of the standard fat analysis test method (Japan Oil Chemistry Society).

(1-2) Emulsifier In the examples and comparative examples shown in Table 2, the following emulsifiers 1 to 4 were used as emulsifiers.
(Emulsifier 1)
Emulgy MO Riken Vitamin Co., Ltd.: monoglycerin unsaturated fatty acid ester (emulsifier 2)
Lecithin M Showa Sangyo Co., Ltd.
(Emulsifier 3)
Sunsoft Q-1710S Taiyo Kagaku Co., Ltd.: decaoleic acid decaglycerin fatty acid ester (emulsifier 4)
SY Glister CR-500 Sakamoto Yakuhin Kogyo Co., Ltd.: Polyglycerin condensed ricinoleic acid ester

(1-3) Saccharides In the examples and comparative examples in Table 2, the following monosaccharides, disaccharides and trisaccharides were used as saccharides.
(monosaccharide glucose)
Showa Hydrous Crystalline Dextrose (CRD) Showa Sangyo Co., Ltd.: Contains 91.2% glucose (monosaccharide fructose)
Fruit Sugar Nisshin Sugar Co., Ltd.
(disaccharide sucrose)
Refined white sugar ST20 Dainippon Meiji Sugar Co., Ltd.
(disaccharide maltose)
Sunmalt-S Sanwa Starch Industry Co., Ltd.
(trisaccharide maltotriose)
Oligotose Mitsubishi Kagaku Foods Co., Ltd.

<Preparation of water-in-oil emulsion for layered food>
After emulsifying into a water-in-oil type with the formulations shown in Examples 1 to 13 and Comparative Examples 1 to 4 in Table 2, the mixture was quenched and kneaded by a combinator to obtain each water-in-oil type emulsion. Specifically, in Example 1, each fat and oil was blended at a ratio of 1 fat and oil mixture to form the fat and oil portion of the water-in-oil emulsion, and the total amount of each emulsifier was 0.75% by mass in this fat portion of 56.75% by mass. 15% by mass and 0.1% by mass of milk flavor were added, heated to 70° C. with stirring, and the emulsifier was completely dissolved to obtain an oil phase. A water phase is obtained by completely dissolving 25% by weight of sucrose in 18% by weight of water while heating and stirring, adding the water phase to the oil phase, emulsifying it into a water-in-oil type using a propeller, and then combi. The mixture was quenched and kneaded with a noator and molded into a sheet of 25 cm x 21 cm x 1 cm to obtain a water-in-oil emulsion having the composition shown in Table 2 as a plastic fat.
In Examples 2 to 13 and Comparative Examples 1 to 4, water-in-oil emulsions were obtained in the same manner as in Example 1.

(2) Evaluation Each water-in-oil emulsion of Examples 1 to 13 and Comparative Examples 1 to 4 was evaluated as follows.
<Creating a Danish>
Danish pastries were produced with the following formulations and production conditions. Specifically, ingredients other than the water-in-oil emulsion and kneading shortening are put into a mixer and mixed for 3 minutes at low speed and 5 minutes at medium and low speed. Mixing was performed for 4 minutes to obtain a dough. The dough was allowed to retard overnight at 0°C after floor time. The *BR>*^ emulsion in oil was folded into this dough, and the dough was folded in three and retarded at -10°C for 30 minutes, then folded in three and retarded at -10°C for 60 minutes. Then, it was extended to a sheeter gauge thickness of 3 mm, cut into 10 cm squares (10 cm x 10 cm), proofed, and baked to obtain a Danish pastry.
<Formulation of Danish>
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Skimmed milk powder 3 parts by mass Whole egg 6 parts by mass Shortening for kneading 8 parts by mass (Miyoshi Shortening Z: Miyoshi Oil Co., Ltd.)
Yeast 5 parts by mass Yeast food 0.1 parts by mass Water 53 parts by mass Water-in-oil emulsion 21 parts by mass with respect to 100 parts by mass of dough <Danish preparation conditions>
Mixing: 3 minutes at low speed, 5 minutes at medium and low speed, (added shortening for kneading), 2 minutes at low speed,
Medium and low speed 4 minutes Kneading temperature: 25 ° C
Floor time: 27°C 75% 30 minutes Retard: 0°C overnight Roll-in: 3 folds x 2, retard 30 minutes at -10°C
Folded in 3 × 1 time Retard 60 minutes at -10 ° C Molding: Cut into 3 mm sheeter gauge thickness 10 cm square (10 cm × 10 cm) Covering: 35 ° C 75% 60 minutes Firing: 200 ° C 14 minutes

<Evaluation>
The baked Danish pastry was subjected to sensory evaluation using a panel. Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and reference olfactory tests were conducted. 5 males and 7 females in their 20s to 40s, who were determined to be suitable in the above, were selected as a panel.

[Danish melts in the mouth]
After baking the Danish pastries in which each water-in-oil emulsion was folded into the dough, the baked pastries were stored at 20°C for 1 day, and tasted by 12 panelists to evaluate the melt-in-the-mouth feel of the Danish pastries according to the following criteria.
Evaluation criteria
⊚: 10 to 12 out of 12 panelists evaluated that the meltability in the mouth was good.
◯: 7 to 9 out of 12 panelists evaluated that the meltability in the mouth was good.
Δ: 4 to 6 out of 12 panelists evaluated that the meltability in the mouth was good.
x: 1 to 3 out of 12 panelists evaluated that the meltability in the mouth was good.

[Last Danish flavor release]
After baking the Danish pastries in which each water-in-oil emulsion was folded into the dough, the baked pastries were stored at 20° C. for 1 day, and tasted by 12 panelists to evaluate the release degree of the milk flavor of the Danish pastries according to the following criteria.
As the flavor release, the last flavor release, which is the feeling of flavor in the mouth after eating, was evaluated.
Evaluation criteria
Score 4 points: The last flavor release is very fast, and the flavor is felt strongly.
3 points: The last flavor is released quickly, and the flavor is strong.
2 points: The last flavor release is slightly slow, and the flavor is slightly faded.
1 point: The last flavor release is slow, and the flavor is weak.
Average score ◎: Average score is 3.5 or more ○: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

[Danish richness (derived from sweetness)]
After baking the Danish in which each water-in-oil emulsion was folded into the dough, it was stored at 20 ° C. for 1 day, and then tasted by 12 panelists, and compared with the Danish of Comparative Example 1 to see if the flavor was rich. Evaluation was made according to the following criteria.
Evaluation criteria
⊚: 10 to 12 out of 12 panelists evaluated that the product had a rich taste.
◯: 7 to 9 out of 12 panelists evaluated that the product had a rich taste.
Δ: 4 to 6 out of 12 panelists evaluated that it had a rich taste.
x: 1 to 3 out of 12 panelists evaluated that the product had a rich taste.

[Workability during roll-in (extensibility)]
380 g of the water-in-oil emulsion for layered food, which is a sheet-shaped plastic oil, is placed on about 1.8 kg of bread dough, and the water-in-oil emulsion for layered food is extended when rolled in (folded into the dough). The properties were evaluated by a skilled worker according to the following criteria.
Evaluation criteria
⊚: The fat spreads evenly in the dough, and the extensibility is very good.
◯: The fat spreads uniformly in the dough, and the extensibility is good.
Δ: Extensibility is present, but there is a slight loss of oil and fat.
x: Fats and oils do not spread uniformly, and there is lack of fats and oils.

Table 2 shows the above evaluation results. In Table 2, as an index of the evaluation criteria, ◎ and ○ indicate that the problem has been solved, △ indicates that the problem has not been solved in principle, and × indicates that the problem cannot be solved. It is a desirable index for problem solving that all four evaluation items are ⊚ and ◯, and Δ is one or less among the four evaluation items, preferably 0.

Claims (5)

It contains at least one saccharide selected from monosaccharides and disaccharides, and the content of oleic acid bonded to the 2-position of the triglyceride is 35 to 57 relative to the total mass of the fatty acid bonded to the 2-position of the triglyceride. % by mass, and the content of trans fatty acids in the constituent fatty acids of the triglyceride is less than 3% by mass with respect to the total mass of triglyceride fatty acids,
Containing sucrose as the disaccharide, the content of sucrose is 50% by mass or more with respect to the total mass of the saccharides,
The mass ratio of the sugars and water (the sugars/water) is 0.5 to 2.5,
The total amount of triglycerides XOX and XOY is 25 to 35% by mass relative to the total mass of triglycerides, and the total amount of lauric acid and myristic acid bound to the 2-position of the triglyceride is bound to the 2-position of the triglyceride. A layered water-in-oil emulsion for food that is 1.5 to 5.0% by mass relative to the total mass of fatty acids (where X, O and Y in triglycerides XOX and XOY are as follows.
X: saturated fatty acid with 16 or more carbon atoms O: oleic acid Y: unsaturated fatty acid with 16 or more carbon atoms). The water-in-oil emulsion for layered foods according to claim 1, wherein the oil content is 50 to 85% by mass. The water-in-oil emulsion for layered foods according to claim 1 or 2, wherein the saccharide content is 5 to 35% by mass. The water-in-oil emulsion for layered foods according to any one of claims 1 to 3, which contains 10 to 40% by mass of the transesterified fat of lauric fat and palm fat with respect to the mass of the entire fat. A plastic fat comprising the water-in-oil emulsion for layered foods according to any one of claims 1 to 4.