JP7248389B2 - Flavor component-containing oil-in-water roll-in fat composition - Google Patents

Description

The present invention relates to a flavor component-containing oil-in-water roll-in fat composition.

Layered bakery products include bakery products with a mesh-like inner layer, such as pies and Danish pastries that use roll-in fat, and sweet rolls that use flour paste, in which the taste phase is alternately layered with the dough. There is an internal phase of bakery products.

In order to obtain a bakery product having an internal phase exhibiting a mesh-like layer and having a taste, a method of using a roll-in fat that uniformly contains a taste component is generally used (see, for example, Patent Document 1). ), a method of using a roll-in fat and flour paste together (see, for example, Patent Documents 2 to 4), or a method of using a roll-in fat containing heterogeneous fat and flour paste (see, for example, Patent Document 5), etc. is done.

The method of using a roll-in oil containing taste components homogeneously requires a water-in-oil type roll-in oil with a high oil content in order to obtain a good network-like internal phase with high floatation. However, when a water-in-oil type roll-in fat with a high oil content is used, there is a problem that the taste expression is extremely poor. The method of using both the roll-in oil and the flour paste has the problem that it is necessary to separately prepare two kinds of roll-in materials, which is complicated. The method of using a roll-in oil containing a mixture of oil and flour paste requires a special production method in which the oil and flour paste are separately produced and then combined, which is cumbersome.

JP-A-1-231841 JP-A-11-289978 Japanese Unexamined Patent Application Publication No. 2001-178354 JP-A-2001-321064 JP-A-2006-333735

Accordingly, it is an object of the present invention to provide a roll-in fat composition that can provide a layered bakery product with good float, internal phase, taste and texture, and that has good spreadability. .

As a result of various studies to solve the above problems, the present inventors have found that the roll-in fat is an oil-in-water type instead of the water-in-oil type used in conventional layered bakery products. It has been found that the above problems can be solved by using a transesterified oil having a melting point.
The present invention was made based on the above findings, and provides a flavor component-containing oil-in-water roll-in fat composition containing a flavor component and a transesterified fat having a melting point of 38 ° C. or higher.

According to the roll-in fat composition of the present invention, it is possible to obtain a layered bakery product with good layer floating, distinct layers, good flavor expression, and little oiliness. In addition, spreadability at the time of roll-in is good.

The present invention will be described in detail below.
First, the transesterified fats and oils used in the present invention will be described. The transesterified fat is obtained by subjecting a fat to transesterification. The transesterified fat or oil has a melting point of 38° C. or higher, preferably 40° C. or higher, more preferably 43° C. or higher, even more preferably 45° C. or higher, most preferably 50° C. or higher. If a transesterified fat with a melting point of less than 38°C is used, the effect of the present invention cannot be obtained. Although the upper limit of the melting point is not particularly limited, it is preferably 60°C or lower, more preferably 58°C or lower. The melting point in the present invention is a rising melting point. The melting point of transesterified fats and oils can be measured according to, for example, "Japan Oil Chemistry Society Standard Fat Analysis Test Method 2.2.4.2 (1996) 1996 edition" (hereinafter, the same applies to the measurement of the melting point. be.). Hereinafter, the melting point referred to in this specification means the rising melting point, and the measuring method thereof is as described above.

As fats and oils used for producing transesterified fats and oils having a melting point of 38° C. or higher (hereinafter also referred to as “transesterified fats A”), any edible fats and oils that can be used for food can be used without particular limitation. can. Specific examples of the edible fats and oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil and sunflower oil, palm oil, palm kernel oil, coconut oil, Fats that are solid at room temperature, such as monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, cocoa butter, fish oil and whale oil, and physical or chemical treatments such as hydrogenation, fractionation and transesterification of these fats Fats and oils that have undergone one or more treatments can be used. In the present invention, one of the above edible fats and oils may be used alone, or an oil-and-fat blend containing two or more of them may be used.

The transesterification reaction can be carried out according to a conventional method, and may be a transesterification reaction using a chemical catalyst or an enzymatic transesterification reaction. The reaction may be a regioselective transesterification reaction or a random transesterification reaction, but the random transesterification reaction is preferred.

When the transesterification reaction is performed using a chemical catalyst, usable chemical catalysts include, for example, alkali metal catalysts such as sodium methylate.

When the transesterification reaction is performed by an enzyme, usable enzymes include enzymes without regioselectivity, such as Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium ( Penicillium) lipases derived from the genus Penicillium and the like. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, ceramic, or the like, and can also be used in the form of powder.

In the present invention, the transesterified fat A is included in the oil phase. The content of the transesterified oil and fat A in the roll-in oil and fat composition of the present invention exhibits good spreadability during roll-in, and the resulting bakery product has better float and a clearer layered structure. In view of the fact that the flavor expression is good, it is preferably 30% or more by mass of the total amount of fats and oils in the oil phase, more preferably 40 to 100% by mass, and still more preferably 50 to 100% by mass. is.

In the present invention, it is preferable that the transesterified oil A contains random transesterified palm oil. Moreover, it is also preferable that the transesterified fat A consists only of random transesterified palm oil. Examples of the palm oil and fat include palm oil and oil and fat obtained by subjecting palm oil to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification. The content of the random transesterified palm oil in the transesterified oil A is preferably 40 to 100% by mass, more preferably 50 to 100% by mass.

In the present invention, it is preferable to use a transesterified oil obtained by random transesterification of palm olein as the above-mentioned random transesterified palm oil and fat from the viewpoint of meltability in the mouth. When the roll-in fat composition of the present invention contains a transesterified fat obtained by random transesterification of palm olein, the transesterified fat is 40 to 100% by mass, more preferably 50 to 100% by mass in the fat. It is preferable to contain.

In the present invention, when the random transesterified palm oil contains any one of the following (1) to (3), the layer floats better and the layer is more distinct to obtain a layered bakery product. It is preferable because it can

(1) Random interesterified fat blend containing palm oil and extremely hardened palm oil Palm fractionated oils that can be used in the production of random transesterified fat (1) include palm stearin, palm olein, and palm fractionated middle melting point. Part is mentioned. The blending ratio (mass ratio) between palm oil and extremely hardened palm oil in the fat blend is preferably 20:80 to 80:20, more preferably 51:49 to 80:20. When the blending ratio of the extremely hardened palm oil in the fat blend is 80% by mass or less, the resulting roll-in fat composition has good spreadability at low temperatures, and the resulting layered bakery product has good meltability in the mouth. Further, when the blending ratio of the extremely hardened palm oil is 20% by mass or more, the resulting layered bakery product has good floatability, and a good mesh-like internal phase can be obtained.

(2) Random transesterified fat of oil blend containing palm fractionated oil and palm extremely hardened oil Fractionated palm oil that can be used for producing random transesterified fat (2) includes those described above. The blending ratio (mass ratio) between the fractionated palm oil and the extremely hardened palm oil in the fat blend is preferably 20:80 to 80:20, more preferably 51:49 to 80:20. When the blending ratio of the extremely hardened palm oil in the fat blend is 80% by mass or less, the resulting roll-in fat composition has good spreadability at low temperatures, and the resulting layered bakery product has good meltability in the mouth. Further, when the blending ratio of the extremely hardened palm oil is 20% by mass or more, the resulting layered bakery product has good floatability, and a good mesh-like internal phase can be obtained.

(3) Random transesterified fat of oil blend containing palm oil, fractionated palm oil, and extremely hardened palm oil Palm fractionated oil that can be used for producing random transesterified fat (3) includes those described above. . The blending ratio (mass ratio) of palm oil and fractionated palm oil to extremely hardened palm oil in the oil-and-fat blend is preferably 20:80 to 80:20, more preferably 51:49 to 80:20. . When the blending ratio of the extremely hardened palm oil in the fat blend is 80% by mass or less, the resulting roll-in fat composition has good spreadability at low temperatures, and the resulting layered bakery product has good meltability in the mouth. Further, when the blending ratio of the extremely hardened palm oil is 20% by mass or more, the resulting layered bakery product has good floatability, and a good mesh-like internal phase can be obtained.

When the roll-in fat composition of the present invention contains any of the above random transesterified fats and oils (1) to (3), it preferably contains 5 to 70% by mass in total in the fat, and 10 to 49% by mass. Containing is more preferable.

When the roll-in oil and fat composition of the present invention contains a random transesterified palm oil and fat as the transesterified oil and fat A, the random transesterified palm oil and fat is obtained by random transesterification of palm olein. It is preferable to contain a transesterified fat and at least one transesterified fat selected from random transesterified fats (1) to (3). The compounding ratio (mass ratio) of the transesterified fat obtained by random transesterification of palm olein and the random transesterified fats (1) to (3) is the former: the latter, and is 50 to 95:5 to 50. 70-90:10-30 is preferred.

The roll-in fat composition of the present invention may contain fats other than the transesterified fat A. Specific examples of other fats and oils include the above-mentioned edible fats and oils. One of the edible fats and oils can be used alone, or two or more of them can be used in combination.

Moreover, it is preferable that the roll-in fat composition of the present invention does not substantially contain a trans acid. The term "substantially free of trans acid" as used herein means that the content of trans acid is preferably less than 10% by mass of the total fatty acids contained in the roll-in oil composition of the present invention. More preferably less than 5% by weight, most preferably less than 2% by weight. The trans-acid content can be measured, for example, according to "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.4.3-2013".

Hydrogenation is a typical method for raising the melting point of fats and oils, and the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans acids in the constituent fatty acids, except for completely hydrogenated fats and oils. ing. On the other hand, trans acids hardly exist in natural oils and fats, and are contained in ruminant-derived oils and fats at less than 10% by mass. In recent years, there has been a demand for fat compositions that have not been subjected to chemical treatment, particularly hydrogenation, ie substantially free of trans-acids, and that have a suitable consistency.
In the present invention, as the fats and oils used in the fat and oil blend and the other fats and oils (the fats and oils other than the transesterified fats and oils having a melting point of 38° C. or higher), fats and oils that do not substantially contain trans acids are used respectively. Thus, a roll-in fat composition having a good consistency and containing substantially no trans acid can be easily obtained without using hydrogenated fat.

In the roll-in fat composition of the present invention, it is preferable that the melting point of the fat in the oil phase is 38°C or higher in order to obtain a layered bakery product having good floating, internal phase, taste and texture. , 40° C. or higher. The upper limit of the melting point of the fat in the oil phase is preferably 55°C, more preferably 50°C, and even more preferably 45°C from the viewpoint of meltability in the mouth.

The oil content of the roll-in oil/fat composition of the present invention is preferably 30 to 60% by mass, more preferably 35 to 60% by mass, and particularly preferably 40 to 60% by mass. When the oil content is 30% by mass or more, it becomes difficult to knead into the dough during roll-in, and a clear layered structure is obtained. Moreover, when it is 60% by mass or less, an oil-in-water emulsion can be stably obtained, and the taste of the flavor component becomes rich, and the texture becomes weakly oily. The content of oil in the roll-in oil composition is calculated in addition to the oil that is directly blended, if a food material or food additive containing oil is used. shall be The oil content in the roll-in oil-fat composition can be measured, for example, by the Roese-Gottlieb method.

The water content in the roll-in oil/fat composition of the present invention is preferably 30 to 70% by mass, more preferably 35 to 60% by mass, and particularly preferably 40 to 60% by mass. When the water content is 30% by mass or more, the oil and fat composition is less likely to crack during roll-in. Moreover, when it is 70% by mass or less, it becomes difficult to be kneaded into the dough at the time of roll-in, and a clearer layered structure can be obtained. The water content of the roll-in oil and fat composition shall be calculated in addition to the water to be directly blended, if water-containing food materials or food additives are used, the water contained in them shall be included in the calculation. do.

The roll-in oil and fat composition of the present invention must be an oil-in-water emulsified type. If the emulsified type is a water-in-oil type, the taste development property is greatly reduced and spreadability is deteriorated, resulting in a layered bakery product with an uneven internal phase and poor floating.
In the present invention, the term "oil-in-water emulsion" includes emulsions in which the external phase is an aqueous phase, such as a water-in-oil-in-water emulsion.

The roll-in fat composition of the present invention contains flavor components. In the present invention, a flavor component means a food material or food additive that imparts a single or various flavor to a food. As flavor components, food materials, sweeteners, fragrances, spices, etc. having tastes such as sweetness, pungency, bitterness, sourness and umami can be used. 1 or 2 selected from flavor components consisting of sugars, cacao products, coffee, teas, beans, nuts, fruits, and dairy products because of their good flavor matching with the base bakery dough It is preferred to use more than one seed. Among the above flavor components, the roll-in oil and fat composition of the present invention has good matching with various flavor components as the basis of the taste of bread, and bread with high sweetness without inhibiting fermentation. It is preferable to contain saccharides from the viewpoint that it is possible to obtain and that the storage stability of the roll-in oil and fat composition itself can be improved.

Examples of the sugars include refined sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch saccharification product, reducing sugar. , polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, milk oligosaccharides, hemicellulose, molasses, isomalto-oligosaccharides, malto-oligosaccharides, coupling sugar, raffinose, lactulose, theande-oligosaccharides and gentio-oligosaccharides. The content of the saccharides in the roll-in fat of the present invention is preferably 10 to 30% by mass, more preferably 10 to 25% by mass, in terms of solid content. In addition, the content of the saccharides shall be calculated together with the saccharides contained in other flavor components and other components described below. The sugar content in the roll-in fat composition can be measured, for example, by HPLC.

Examples of the cacao products include cocoa powder, cacao mass, chocolate, and the like, and one or more of these can be used.
Examples of the tea include green tea, black tea, oolong tea, pu-erh tea and the like.
Examples of the legumes include peanuts, soybeans, adzuki beans, and the like.
Nuts include almonds, hazelnuts, chestnuts, pine nuts and the like.
The above fruits include mango, Hyuganatsu, kumquat, Hebesu, papaya, kiwifruit, pineapple, fig, orange, tangerine, lemon, sudachi, kabosu, apple, apricot, cherry, grape (raisin), raspberry, strawberry. , blueberries, cranberries, plums and the like.
Examples of dairy products include raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, skim milk, processed milk, cream, cheese, concentrated whey, concentrated milk, concentrated skimmed milk, sugar-free Condensed milk, non-fat condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein concentrate whey powder, buttermilk powder, whey minerals, sweetened milk powder, modified milk powder, fermented milk, lactic acid beverage , milk drinks and the like.
The amounts of cacao products, teas, beans, nuts, fruits, and dairy products to be added are not particularly limited, and can be appropriately determined according to desired flavor.

The roll-in fat composition of the present invention can contain other components than those mentioned above. Other ingredients such as emulsifiers, stabilizers, sweeteners, seasonings, salt, acidulants, coloring agents, preservatives, antioxidants, pH adjusters, etc., may optionally be blended as needed. good too. The blending amount of these other components can be used within the range of normal usage amounts as long as the effects of the present invention are not impaired.

Examples of the emulsifier include, but are not limited to, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose fatty acid ester, Sugar acetic acid isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more. When using an emulsifier, the content of the emulsifier in the roll-in oil composition of the present invention is preferably 0.1 to 2% by mass.

Examples of the stabilizer include phosphates (hexametaphosphate, secondary phosphate, primary phosphate), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginate, Thickening stabilizers such as furcellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar and dextran. These stabilizers can be used alone or in combination of two or more. When a stabilizer is used, the content of the stabilizer in the roll-in fat composition of the present invention is preferably 0.01 to 3% by mass.

Next, the method for producing the oil-in-water roll-in fat composition of the present invention will be described.
The production method of the oil-in-water roll-in oil composition of the present invention is not particularly limited. Prepare the oil phase. On the other hand, a flavor component and, if necessary, a water-soluble substance are added to water to prepare an aqueous phase. Raw materials such as thickeners and stabilizers, which are water-soluble but tend to form lumps in the aqueous phase, may be dispersed in the oil phase.

Next, the oil phase is added to the water phase to obtain a mixture, and the mixture is emulsified into an oil-in-water type to obtain an emulsion. Then, if necessary, the emulsion is sterilized. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Next, the emulsion is placed in a container and solidified by cooling to obtain an oil-in-water roll-in fat composition. In addition, in any of the production steps for producing the oil-in-water type roll-in fat composition of the present invention, nitrogen, air, or the like may or may not be aerated.

The oil-in-water roll-in fat composition of the present invention thus obtained may be processed into a sheet, block, columnar shape or the like after temperature control (0 to 30° C.). Preferred sizes for each shape are as follows.
Sheet shape: length 40-1000mm, width 40-1000mm, thickness 1-50mm
Block shape: length 4-1000mm, width 4-1000mm, thickness 4-500mm
Cylindrical: 1-40 mm in diameter and 5-100 mm in length.

The roll-in fat composition of the present invention is suitably used for roll-in layered bakery dough such as Danish pastries, croissants and pies. By baking the layered bakery dough containing the roll-in fat composition of the present invention, the layered bakery product of the present invention having a layered structure can be produced.

Next, the layered bakery dough of the present invention will be described.
The layered bakery dough of the present invention contains the roll-in fat composition of the present invention, and is obtained, for example, by rolling the roll-in fat composition into a starch-based dough. .

Examples of the starches include, for example, strong flour, semi-strong flour, all-purpose flour, weak flour, durum flour and whole wheat flour, other grain flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour, cashew - Nut flour such as nut flour, oat flour and pine nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch and rice starch, and enzyme treatment, pregelatinization treatment, degradation treatment and ether treatment for these starches Modified starch or the like that has been subjected to one or more treatments selected from a modification treatment, an esterification treatment, a cross-linking treatment and a grafting treatment. The above starches desirably contain wheat flour in an amount of preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

The starch-based dough is kneaded with starches, fats, eggs, milk powder, salt, sugars, flavoring agents, yeast, leavening agents, etc. Examples include pie dough, Danish pastry, and croissant dough. , donut dough, yeast donut dough, tart dough and the like. The name of the dough here refers to the dough before rolling in the roll-in fat composition.

The roll-in amount of the roll-in fat composition of the present invention in the layered bakery dough of the present invention is preferably 10 to 100 parts by mass, more preferably 10 parts by mass, based on 100 parts by mass of starches contained in the above wheat flour dough. ~50 parts by mass.

The layered bakery dough of the present invention preferably has 3 to 512 layers, more preferably 16 to 256 layers. When the number of layers is 3 or more, the resulting layered bakery product has a hard layered structure and is less likely to break, does not have an oily texture, and is less likely to leak grease during baking. Further, when the number of layers is 512 or less, the obtained layered bakery product surely has a layered structure.

As a method for rolling the roll-in fat composition of the present invention into the dough, a folding pie method using a sheet-like roll-in fat composition may be used. A kneaded pie method may be used, but a folded pie method using a sheet-like roll-in fat composition is preferable in terms of obtaining a layered bakery product having a better texture and a homogeneous layered structure. The sheet-shaped roll-in fat composition used in the folding pie method has a thickness of 2 to 30 mm, and may be a pre-formed one, or a block-shaped roll-in fat composition is fed by a butter pump or the like, and continuously A method may be used in which a sheet is naturally formed on the fabric.

Next, the layered bakery product of the present invention will be described.
The layered bakery product of the present invention can be obtained by appropriately dividing and molding the above-described layered bakery dough of the present invention, removing proofing, retarding and resting if necessary, and then baking. The firing conditions are not particularly limited, and known conditions can be adopted.
The above molding may be performed in any shape, and may be filled in a mold. The molding may be performed manually or fully automatically using a continuous line.
Also, the obtained bakery product of the present invention can be stored in a refrigerator or freezer, or heated in a microwave oven after the storage.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these are not intended to limit the present invention in any way. In addition, "%" in the following examples etc. is "mass %" unless otherwise specified.

<Preparation of transesterified oil>
(Interesterified fat a)
An oil-and-fat blend obtained by mixing and dissolving 65 parts by mass of palm oil with an iodine value of 52 and 35 parts by mass of extremely hardened palm oil with an iodine value of 0.8 at 70 ° C. was randomly mixed with sodium methylate as a catalyst. After the transesterification reaction, bleaching (white clay 3%, 85°C, under reduced pressure of 0.93 kPa or less) and deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) are performed. , a trans-fatty acid content of 0.5% and a melting point of 51° C. was obtained.

(Interesterified fat b)
An oil-and-fat blend obtained by mixing and dissolving 50 parts by mass of palm oil with an iodine value of 52 and 50 parts by mass of extremely hardened palm oil with an iodine value of 0.8 at 70 ° C. is added to a random ester using sodium methylate as a catalyst. After the exchange reaction, bleaching (white clay 3%, 85°C, under reduced pressure of 0.93 kPa or less), deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), A trans-fatty acid content of 0.5% and a transesterified fat b having a melting point of 53° C. were obtained.

(Interesterified fat c)
Palm olein with an iodine value of 55, which is a low melting point part obtained by dry fractionation of palm oil, was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., 0.93 kPa under reduced pressure below), deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), the content of trans fatty acids is 1.0%, and the melting point is 39°C. A transesterified fat c was obtained.

(Interesterified oil d)
Palm olein with an iodine value of 60, which is a low melting point part obtained by dry fractionation of palm oil, was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (3% clay, 85 ° C., 0.93 kPa under reduced pressure below), deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), the trans fatty acid content is 1.0%, and the melting point is 34°C. A transesterified fat d was obtained.

<Preparation of roll-in fat composition>
[Example 1]
4 parts by mass of cocoa powder, 0.2 parts by mass of agar, 0.1 part by mass of xanthan gum, and 0.1 part by mass of locust bean gum were added and dispersed to form an oil phase. The melting point of the fat in the oil phase was 42°C.
30.35 parts by weight of water, 2 parts by weight of gelatinized phosphate cross-linked starch, 0.7 parts by weight of gelatin, 5 parts by weight of white sugar, 15 parts by weight of sugar mixed fructose glucose liquid sugar (solid content 75%), 2 parts by weight of WPC, 0.2 parts by mass of dried egg white, 0.7 parts by mass of gelatin, 0.15 parts by mass of 50% fermented lactic acid, and 0.2 parts by mass of flavor were mixed to prepare an aqueous phase.
The oil phase and water phase are mixed, emulsified and homogenized, heat sterilized, cooled to 22° C., and formed into a sheet having a length of 400 mm, a width of 200 mm and a thickness of 8 mm. An oil-in-water type roll-in fat composition A containing a sheet-like flavor component was obtained.

[Example 2]
An oil-in-water roll-in fat composition B having a chocolate flavor and containing a sheet-shaped flavor component was obtained by the formulation and production method of Example 1, except that the transesterified fat a was changed to the transesterified fat b. The melting point of the fat in the oil phase was 42.5°C.

[Example 3]
The amount of blended oil was changed to 15 parts by mass, the amount of water was changed to 33.35 parts by mass, the amount of gelatinized phosphate cross-linked starch was changed to 4 parts by mass, the amount of white sugar was changed to 10 parts by mass, and sugar mixed fructose. A sheet-shaped oil-in-water roll-in fat composition C containing a flavor component having a chocolate flavor was obtained by the formulation and manufacturing method of Example 1, except that the amount of glucose liquid sugar was changed to 30 parts by mass. The melting point of the fat in the oil phase was 42°C.

[Example 4]
The transesterified fat a was changed to transesterified fat b, the amount of blended fat was changed to 15 parts by mass, the amount of water was changed to 33.35 parts by mass, the amount of gelatinized phosphate crosslinked starch was changed to 4 parts by mass, It has a chocolate flavor and contains a sheet-like flavor component according to the formulation and manufacturing method of Example 1, except that the amount of white sugar was changed to 10 parts by mass and the amount of sugar-mixed fructose glucose liquid sugar was changed to 30 parts by mass. An oil-in-water roll-in fat composition D was obtained. The melting point of the fat in the oil phase was 42.5°C.

[Example 5]
It has a chocolate flavor according to the formulation and production method of Example 1, except that the blended fat containing 25% of the transesterified fat a and 75% of the transesterified fat c is changed to a fat composed of 100% of the transesterified fat c, and A sheet-like flavor component-containing oil-in-water roll-in fat composition E was obtained. The melting point of the fat in the oil phase was 39°C.

[Comparative Example 1]
Except for changing the blended fat containing 25% of transesterified fat a and 75% of transesterified fat c to a blended fat containing 90% of transesterified fat d and 10% of extremely hardened palm oil with an iodine value of 0.8. obtained an oil-in-water roll-in fat composition F having a chocolate flavor and a sheet-like flavor component containing flavor components, which is a comparative example, by the formulation and production method of Example 1. The melting point of the fat in the oil phase was 37°C.

[Comparative Example 2]
Change the blended fat containing 25% of the transesterified fat a and 75% of the transesterified fat c to a blended fat containing 90% of the transesterified fat d and 10% of the extremely hardened palm oil with an iodine value of 0.8, In addition, the amount of blended oil was changed to 15 parts by mass, the amount of water was changed to 33.35 parts by mass, the amount of gelatinized phosphoric acid crosslinked starch was changed to 4 parts by mass, the amount of white sugar was changed to 10 parts by mass, and sugar was mixed. An oil-in-water roll-in fat composition having a chocolate flavor and a sheet-like flavor component containing a flavor component, which is a comparative example, was prepared according to the formulation and manufacturing method of Example 1, except that the amount of fructose glucose liquid sugar was changed to 30 parts by mass. Got item G. The melting point of the fat in the oil phase was 37°C.

[Comparative Example 3]
Blended fat containing 25% transesterified fat a and 75% transesterified fat c, 99.5% transesterified fat d and 0.5% extremely hardened palm oil with an iodine value of 0.8 and changed the amount of blended oil to 15 parts by mass, the amount of water to 33.35 parts by mass, the amount of gelatinized phosphate crosslinked starch to 4 parts by mass, and the amount of white sugar to 10 parts by mass. 2, except that the amount of sugar-mixed fructose glucose liquid sugar was changed to 30 parts by mass, according to the formulation and manufacturing method of Example 1, which is a comparative example, and has a chocolate flavor and a sheet-like flavor component-containing oil-in-water type A roll-in fat composition H was obtained. The melting point of the fat in the oil phase was 34°C.

<Production of layered bakery dough and layered bakery products>
[Example 6]
100 parts by weight of strong flour, 4 parts by weight of yeast, 0.1 parts by weight of yeast food, 12 parts by weight of white sugar, 1.5 parts by weight of salt, 4 parts by weight of skimmed milk powder, 6 parts by weight of whole egg (net), and 60 parts by weight of water Put the part into a mixer bowl and mix with a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed. A main dough (1) was obtained. The kneading temperature was 26°C. The flour-based dough (1) was allowed to stand for 60 minutes and then retarded in a refrigerator at 5°C. After 1 hour, as a roll-in fat, 60 parts by mass of the flavor component-containing oil-in-water roll-in fat composition A was stacked with respect to 100 parts by mass of the wheat flour contained in the dough, and was constantly rolled using a reverse sheeter. It was rolled in (folded in four twice) according to the method to obtain a layered bakery dough (1) having 16 layers. The spreadability of the flavor component-containing oil-in-water roll-in fat composition A upon roll-in was good.
The above layered bakery dough (1) is finally rolled to a thickness of 6.5 mm using a reverse sheeter, and an isosceles triangle dough with a base of 70 mm and a height of 140 mm (dough weight: 35 g) is cut out and molded into croissants. rice field. These were arranged on a spreading board, fermented for 50 minutes in a proofer at a temperature of 34°C and a relative humidity of 80%, and then baked in a fixed oven set at 190°C for 15 minutes to obtain a layered bakery product (1) that is a croissant.
The resulting layered bakery product (1) exhibited good floatability, had a network-like internal phase, had a good chocolate flavor, and had a good meltability in the mouth without an oily feeling.

[Example 7]
Layered bakery dough (2) and A layered bakery product (2) was obtained. The spreadability of the flavor component-containing oil-in-water roll-in fat composition B during roll-in was good.
The resulting layered bakery product (2) exhibited good floatability, had a network-like internal phase, had a good chocolate flavor, and had a good meltability in the mouth without an oily feeling.

[Example 8]
Layered bakery dough (3) and A layered bakery product (3) was obtained. Spreadability during roll-in of the flavor component-containing oil-in-water roll-in fat composition C was good.
The obtained layered bakery product (3) exhibited good floating although slightly inferior to the layered bakery product (1), had a network-like internal phase, had a good chocolate flavor, and had no oily feeling. It melted well in the mouth.

[Example 9]
Layered bakery dough (4) and A layered bakery product (4) was obtained. Spreadability during roll-in of the flavor component-containing oil-in-water roll-in fat composition D was good.
The resulting layered bakery product (4) was slightly inferior to the layered bakery product (1), but exhibited good floating, had a network-like internal phase, had a good chocolate flavor, and had no oily feeling. It melted well in the mouth.

[Example 10]
Layered bakery dough (5) and A layered bakery product (5) was obtained. Spreadability during roll-in of the flavor component-containing oil-in-water roll-in fat composition E was good.
The resulting layered bakery product (5) exhibited good floating although slightly inferior to the layered bakery product (1). It had a good chocolate flavor and a good meltability in the mouth without an oily feeling.

[Comparative Example 4]
Layered bakery dough (6) and A layered bakery product (6) was obtained. The spreadability of the flavor component-containing oil-in-water roll-in fat composition F during roll-in was good.
The resulting layered bakery product (6) had poor floatation compared to the layered bakery product (1), and had a bread-like internal phase. In addition, it had a strong oily feel and was poorly melted in the mouth, and the expression of chocolate flavor was poor.

[Comparative Example 5]
Layered bakery dough (7) and A layered bakery product (7) was obtained. Spreadability during roll-in of the flavor component-containing oil-in-water roll-in fat composition G was good.
The obtained layered bakery product (7) had poor floating compared to the layered bakery product (1), and the internal phase was a bread-like internal phase. In addition, it had a rather strong oiliness and poor meltability in the mouth, and the expression of chocolate flavor was poor.

[Comparative Example 6]
Layered bakery dough (8) and A layered bakery product (8) was obtained. The spreadability of the flavor component-containing oil-in-water roll-in fat composition H during roll-in was good.
The obtained layered bakery product (8) had poor floating compared to the layered bakery product (1), and the internal phase was a bread-like internal phase. In addition, although it had a good meltability in the mouth without an oily feeling, the expression of chocolate flavor was poor.

Claims (7)

A flavor component-containing oil-in-water type roll-in oil composition containing a flavor component and a transesterified palm-based oil having a melting point of 38° C. or higher and 60° C. or lower, and having a water content of 30 to 70% by mass. substances (excluding those with a pH of 5.5 or less). The flavor component-containing oil-in-water roll-in fat composition according to claim 1, wherein the fat in the oil phase has a melting point of 38°C or higher. The flavor component-containing oil-in-water roll-in fat composition according to claim 1 or 2, wherein the oil content is 30 to 60% by mass. The flavor component-containing oil-in-water roll-in fat composition according to any one of claims 1 to 3, which has a water content of 60% by mass or less and contains 10 to 30% by mass of sugars. The flavor component-containing oil-in-water roll-in fat composition according to any one of claims 1 to 4, wherein the flavor component-containing oil-in-water roll-in fat composition contains a transesterified fat having a melting point of 43°C or higher as the transesterified fat. A layered bakery dough containing the flavor component-containing oil-in-water roll-in fat composition according to any one of claims 1 to 5. A layered bakery product, which is a baked product of the layered bakery dough according to claim 6.