JPWO2019208597A1 - New roll-in margarine - Google Patents

Abstract

Among all the constituent fatty acids of fats and oils, the trans fatty acid content is 5% by weight or less, the S content is 25 to 70% by weight, the P content / S content (weight ratio) is 0.6 to 1, and the transesterification oil is contained. The amount is 10% by weight or less in the whole oil and fat, 10 to 20% by weight of SSS and 15 to 50% by weight of SUS are contained in the whole triglyceride in the fat and oil, and the SSU content / SUS content (weight ratio) is 0. .1-1, cooled to a temperature 20 ° C to 40 ° C lower than the melting point of the oil phase, kneaded, tempered at 15 to 30 ° C for 10 to 100 hours, and then tempered at 30 to 25 ° C for 24 hours. Roll-in margarine that has been left standing.

Description

The present invention relates to roll-in margarine and layered foods using the same.

Previously, partially hydrogenated oils containing trans fatty acids were used for plastic fats and oils such as margarine and shortening, but these days it has become difficult to use trans fatty acids because ingesting large amounts increases the risk of arteriosclerosis and the like. ing. Therefore, in recent years, oils and fats obtained by transesterifying palm oil and its fractionated oils have been widely used as fats and oils components constituting plastic fats and oils.

On the other hand, palm oil that has not been transesterified and its fractionated oil are advantageous in terms of price because they can reduce manufacturing costs, but when they are used as the main fat and oil component of plastic fats and oils, they are usually tempered. Therefore, the plastic oil and fat may become hard over time and the quality may deteriorate. This is because SUS (a triglyceride in which saturated fatty acids having 16 or more carbon atoms are bonded to the 1st and 3rd positions and unsaturated fatty acids having 16 or more carbon atoms in the 2nd position) contained in the triglyceride of palm oil in an amount of about 38% by weight. It is believed that this is due to the slow crystallization.

Therefore, palm oil that has not been transesterified and plastic fats and oils that contain a large amount of fractionated oil are stabilized in quality by undergoing a aging process (also called tempering) that is held in a heat insulator for a certain period of time after quenching and kneading. Is being done. This aging process has been applied to margarine, shortening, etc., which are used for kneading together with bread and confectionery dough and filling baked products among plastic fats and oils.

However, among plastic fats and oils, sheet-shaped roll-in margarine used for producing layered foods such as Danish pastry and croissants is also required to have good workability during the production of layered foods. Even if it was done, it was difficult to stabilize the quality.

Patent Document 1 discloses a roll-in margarine for frozen dough containing 60 to 87% by weight of palm-based fat and oil, 5 to 35% by weight of milk fat, and 2.5 to 30% by weight of liquid oil. However, in this document, as palm-based oils and fats, oils and fats obtained by transesterifying palm oil and palm fractionated oil, and fractionated oils of the transesterified oil are used, and palm oil and its fractionated oil that have not been transesterified are used. It wasn't something to do.

International Publication No. 17/082113

We can produce roll-in margarine that does not easily harden over time even if transesterified palm oil or its fractionated oil is used as the main oil and fat component, and that has good workability during the production of layered foods. I considered it. Good workability during the preparation of layered foods means that the roll-in margarine spreads evenly on the dough and can be folded into the dough in a short time. Further, the layered food produced by using roll-in margarine is required to have a juicy texture and to have a gap between each layer of the layered food to have good floating.

In view of the above situation, an object of the present invention is to suppress a change in hardness over time despite a high SUS content in fats and oils and a low transesterification oil content, and work during the preparation of layered foods. It is to provide a roll-in margarine having a low trans fatty acid content, which has good properties and can achieve a juicy texture and good floating in the produced layered food.

As a result of intensive studies to solve the above problems, the present inventors have reduced the content of trans fatty acids in the total constituent fatty acids of oils and fats contained in roll-in margarine, and also contained S content and P content. The amount / S content (weight ratio) is set to a specific range, the content of the ester transfused oil is also reduced in the whole fat and oil, and the SSS content, the SUS content, and the SSU content / SUS content (weight ratio) are set. ) Is set to a specific range, and the roll-in is cooled to a low temperature in a specific range from the melting point of the oil phase part, kneaded, tempered at a specific temperature for a specific time, and then allowed to stand at a specific temperature for a specific time. By using margarine, the change in hardness over time is suppressed despite the high SUS content in the fat and oil and the low content of the ester transover oil, and the workability is good when producing layered foods. We have found that the produced layered food can achieve a juicy texture and good floating, and have completed the present invention.

That is, the first of the present invention is that the trans fatty acid content is 5% by weight or less, the S content is 25 to 70% by weight, and the P content / S content in the total constituent fatty acids of the oil and fat contained in the roll-in margarine. The (weight ratio) is 0.6 to 1, the transesterification oil content is 10% by weight or less in the whole fat and oil, and 10 to 20% by weight of SSS and 15 to 20% by weight of SUS in the whole triglyceride in the fat and oil. It contains 50% by weight, has a SSU content / SUS content (weight ratio) of 0.1 to 1, and is cooled to a temperature 20 ° C to 40 ° C lower than the melting point of the oil phase, and after kneading, 15 The present invention relates to roll-in margarine which has been tempered at ~ 30 ° C. for 10 to 100 hours and then allowed to stand at −30 to 25 ° C. for 24 hours or longer.
P: palmitic acid,
S: Saturated fatty acids of C16 or higher,
U: Unsaturated fatty acids of C16 or higher,
SSS: A triglyceride in which three molecules of S are bound,
SUS: Triglyceride with S in the 1st and 3rd positions and U in the 2nd position,
SSU: A triglyceride in which S is bound to the 1, 2, or 3 position and U is bonded to the 1, 1 or 3 position. The roll-in margarine preferably does not contain transesterified oil. Preferably, the total content of S and U in the total constituent fatty acids of the fats and oils contained in the roll-in margarine is 80 to 100% by weight. Preferably, palm oil and / or palm fractionated oil is contained in an amount of 50 to 95% by weight based on the total fat and oil contained in the roll-in margarine.
The second aspect of the present invention relates to a layered food product using roll-in margarine according to the first aspect of the present invention.

According to the present invention, despite the high SUS content in the fat and oil and the low transesterification oil content, changes in hardness over time are suppressed, and workability is good during the production of layered foods. It is possible to provide a roll-in margarine having a low trans fatty acid content, which can achieve a juicy texture and good floating in the produced layered food. In addition, layered foods using the same can be provided at low cost.

Hereinafter, the present invention will be described in more detail. The roll-in margarine of the present invention contains a specific constituent fatty acid in a specific amount, has a specific oil / fat composition, is tempered under specific conditions after cooling and kneading, and is allowed to stand under specific conditions. It is a feature.

The roll-in margarine of the present invention is a type of emulsion in which the aqueous phase is dispersed in the oil phase, and the amount of the oil phase in the entire roll-in margarine is usually 30 to 99.5% by weight, and the amount of the aqueous phase is 0. .5-70% by weight. The roll-in margarine of the present invention is obtained by crystallizing the water-in-oil emulsified oil / fat composition into a solid state, and like the water-in-oil emulsified oil / fat composition, the amount of the oil phase in the roll-in margarine. Is 30 to 99.5% by weight, and the amount of the aqueous phase is 0.5 to 70% by weight. Therefore, the roll-in margarine referred to in the present invention includes margarine having an oil content of more than 80% and a fat spread having an oil content of less than 80%.

From the viewpoint of health, the roll-in margarine of the present invention preferably does not contain a large amount of trans fatty acids in the constituent fatty acids of fats and oils. Here, the trans fatty acid refers to an unsaturated fatty acid having a trans-type double bond. Specifically, the trans fatty acid is preferably 5% by weight or less, more preferably 3% by weight or less, and 1% by weight or less of the total constituent fatty acids of the fats and oils contained in the roll-in margarine. Is even more preferable. Most preferably, it is substantially free of trans fatty acids. To reduce the content of trans fatty acids, the amount of hydrogenated oil to be added to the roll-in margarine should be reduced, and roll-in margarine containing substantially no trans fatty acids is produced by not adding hydrogenated oil. can do. The content of trans fatty acid can be measured according to AOCS Ce 1f-96.

The constituent fatty acids of the fats and oils contained in the roll-in margarine of the present invention contain saturated fatty acids having 16 or more carbon atoms: S, and the content of S in the total constituent fatty acids of the fats and oils is preferably 25 to 70% by weight. It is more preferably 30 to 65% by weight, even more preferably 35 to 60% by weight, and particularly preferably 40 to 55% by weight. If the S content is less than 25% by weight, the roll-in margarine may be too soft to obtain physical properties suitable for folding into the dough, and if it is more than 70% by weight, the roll-in margarine is too hard to obtain the dough. Physical properties suitable for folding into may not be obtained.

The S contains a large amount of palmitic acid: P, which is a saturated fatty acid having 16 carbon atoms, and the ratio of the P content and the S content to the total constituent fatty acids of the fat and oil, that is, the P / S (weight ratio) is. It is preferably 0.6 to 1, more preferably 0.75 to 0.95, and even more preferably 0.8 to 0.9. If the P / S is less than 0.6, the fats and oils melted during baking when the layered food is prepared using roll-in margarine are likely to be recrystallized by allowing to cool after baking, so that the texture of the produced layered food is eaten. The texture may become hard and a juicy texture may not be obtained. When palm oil or a fractionated oil thereof is used as an oil / fat component of the roll-in margarine of the present invention, the upper limit of P / S is 0.95.

Further, in order to obtain a juicy texture without hardening the texture of the layered food, the total content of S and U with respect to the total constituent fatty acids of the fats and oils contained in the roll-in margarine should be 80 to 100% by weight. Is preferable. The P, S and U contents can be measured according to the standard fat and oil analysis test method 2.4.4.3-2013. P, S and U in the present invention are as follows.
P: Palmitic acid S: Saturated fatty acid with 16 or more carbon atoms (preferably 24 or less carbon atoms)
U: Unsaturated fatty acid having 16 or more carbon atoms (preferably 24 or less carbon atoms).

When the total content of S and U is less than 80% by weight, the ratio of saturated fatty acid having 12 carbon atoms (that is, lauric acid) to the total constituent fatty acids of fats and oils contained in roll-in margarine becomes large, and roll-in margarine is used. Since the fats and oils melted during baking during the production of layered foods are easily recrystallized by allowing to cool after firing, the texture of the produced layered foods may become hard and a juicy texture may not be obtained. ..

In the roll-in margarine of the present invention, the SSS content, the SUS content, and the SSU content / SUS content (weight ratio) in the total triglyceride in the fat and oil contained in the roll-in margarine are within a specific range. In addition, SSS, SUS and SSU in this invention indicate the following.
SSS: Triglyceride in which 3 molecules of S are bound as constituent fatty acids SUS: Triglyceride in which S is bound at the 1st and 3rd positions of glycerin and U is bound at 2nd position SSU: 1st and 2nd positions of glycerin, Alternatively, a triglyceride in which S is bound as a constituent fatty acid at the 2- and 3-positions and U is bound at the 1- and 3-positions.

The SSS content is preferably 10 to 20% by weight, more preferably 10 to 17% by weight, still more preferably 10 to 15% by weight, based on the total amount of triglyceride in the fat and oil contained in the roll-in margarine. is there. If the SSS content is less than 10% by weight, the roll-in margarine cannot achieve sufficient hardness and elasticity, and the workability during the preparation of layered foods and the floating of the produced layered foods may be poor, and 20% by weight. If the amount is larger, the fats and oils melted during baking during the production of the layered food are likely to be recrystallized by allowing to cool after baking, so that the texture of the produced layered food becomes hard and a juicy texture cannot be obtained. In some cases. The SSS content can be measured in accordance with the standard fat and oil analysis test method 2.4.6.2-2013.

The SUS content is preferably 15 to 50% by weight, more preferably 20 to 50% by weight, still more preferably 29 to 40% by weight, based on the total amount of triglyceride in the fat and oil contained in the roll-in margarine. is there. If the SUS content is less than 15% by weight, the layered food prepared using roll-in margarine may not have a juicy texture, and if it is more than 50% by weight, the workability at the time of preparing the layered food is poor. In some cases.

The SSU content / SUS content (weight ratio) is preferably 0.1 to 1, more preferably 0.1 to 0.35 in the total triglyceride in the fat and oil contained in the roll-in margarine. It is more preferably 0.1 to 0.3, and most preferably 0.1 to 0.25. If the SSU content / SUS content is less than 0.1, the workability at the time of preparing the layered food may be poor, and if it is larger than 1, the prepared layered food may not have a juicy texture. .. The SUS content and the SSU content / SUS content (weight ratio) are determined by using HPLC in a silver nitrate column according to the conditions described in "Analytical of the American Oil Chemists Society, 68, 289-293, 1991". Can be analyzed by.

In order to produce a roll-in margarine satisfying the above triglyceride composition, a large amount of transesterified palm oil and / or palm fractionated oil may be blended as an oil / fat component. Thereby, the above triglyceride composition can be easily achieved. Specifically, the total fat and oil contained in the roll-in margarine of the present invention preferably contains 50 to 95% by weight of palm oil and / or fractionated palm oil that has not been transesterified in total, and 55 to 95% by weight. It is more preferably contained, and more preferably 60 to 85% by weight. If the content of palm oil and / or palm fractionated oil is less than 50% by weight, a juicy texture may not be obtained in the prepared layered food, and if it is more than 95% by weight, workability during preparation of layered food may not be obtained. May be bad. Further, from the viewpoint of handling, cost merit and texture, it is preferable that 50 to 95% by weight of palm oil that has not been transesterified is contained in the total fat and oil contained in the roll-in margarine, and 65 to 95% by weight. It is more preferably contained, and more preferably 75 to 85% by weight. The palm fractionated oil is an oil or fat produced by fractionating palm oil as a raw material. For example, palm stearin, palm hard stearin, palm olein, palm double olein, palm super olein, palm top olein, palm mid-melting point, etc. Can be mentioned.

As the fats and oils constituting the roll-in margarine of the present invention, edible fats and oils other than palm oil and / or palm fractionated oil can be appropriately used as long as the triglyceride composition is satisfied. Examples of such edible oils and fats include laurin-based oils and fats such as palm kernel oil and coconut oil, beef oils, liquid oils, and milk fats; these fractionated oils, ester exchange oils, hydrogenated oils; palm oils and / or palm fractionated oils. At least one selected from the group consisting of the ester exchange oil and the hydrogenated oil of the above can be used. The liquid oil is an oil or fat that is liquid at 20 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and rice oil.

In the roll-in margarine of the present invention, the smaller the content of transesterification oil is, the more preferable it is from the viewpoint of production cost. Specifically, the content of the transesterification oil is preferably 10% by weight or less, more preferably 6% by weight or less, still more preferably 3% by weight or less, based on the total fat and oil contained in the roll-in margarine. is there. Most preferably, it does not contain transesterified oil.

From the viewpoint of halal, the roll-in margarine of the present invention preferably does not contain lard.

The roll-in margarine of the present invention may appropriately contain components usually blended in roll-in margarine in addition to the fats and oils and water. Examples of such components include emulsifiers, flavors, antioxidants, colorants, sugars, salts, thickening stabilizers, sweeteners, acidulants, taste materials and the like.

Examples of the emulsifier include soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like.

Examples of the flavor include butter flavor, milk flavor and the like.

Examples of the antioxidant include tocopherol, β-carotene, tea extract (catechin and the like) and the like.

Examples of the colorant include β-carotene, caramel, red yeast rice pigment and the like.

Examples of the sugar include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide, trehalose, sugar alcohol and the like.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, starch and the like.

Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, kanzo extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like.

Examples of the acidulant include acetic acid, lactic acid, and gluconic acid.

Examples of the taste material include dairy products, flavor extracts, and other raw materials having a taste, excluding the sugar, the sweetener, and the acidulant. Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated products and enzyme-treated products of milk fat, milk, sweetened condensed milk, fermented milk, fresh cream, cheese and the like. Examples of the flavor extracts include kelp extract, fermented seasoning and the like. Examples of the raw materials having the other tastes include egg yolk, whole egg, coffee, cacao raw material, matcha, green tea, bean paste, fruit juice, pulp, vegetable paste, powdered vegetables and the like.

The roll-in margarine of the present invention comprises one or more fat and oil components in combination to form a fat and oil that satisfies the constituent fatty acid composition and the triglyceride composition as a whole, heat-melts the fat and oil, and if necessary, oil-soluble such as an emulsifier. Ingredients are added to prepare an oil phase, and water and, if necessary, water-soluble components such as salt, fragrance and tasting material are added to the oil phase, and the stirred aqueous phase is added to emulsify and then cooled. It is a roll-in margarine obtained by tempering and standing after kneading.

It is desirable to mix the oil phase and the aqueous phase and then sterilize either before or after emulsification. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

The devices used for the cooling kneading include a closed type continuous tube cooler, a plate type heat exchanger, a combination of an open type diacooler and a compactor, etc., which are margarine manufacturing machines such as a botator, a combinator, and a perfector. Examples include cooling equipment or cooling kneading equipment.

The temperature at the time of cooling is preferably 20 to 40 ° C. lower than the melting point of the oil phase portion, more preferably 30 to 40 ° C. lower than the melting point of the oil phase portion, and 30 to 35 ° C. lower than the melting point of the oil phase portion. Is more preferable. When cooled to a temperature lower than 20 ° C from the melting point of the oil phase, the fats and oils do not crystallize sufficiently, and the layered food produced may have poor floating. Cooling from the melting point of the oil phase to a temperature exceeding 40 ° C. Then, the cost for cooling may be too high. However, if the cooling temperature is less than 0 ° C., the moisture in the emulsion may freeze and damage the equipment. Therefore, it is preferable not to cool the emulsion so that the cooling temperature is less than 0 ° C.

The tempering treatment is preferably carried out at 15 to 30 ° C. for 10 to 100 hours. The tempering treatment temperature is more preferably 18 to 27 ° C., even more preferably 20 to 25 ° C. If the temperature during tempering is less than 15 ° C, the tempering effect cannot be sufficiently obtained, so that the improvement of the physical properties of roll-in margarine by the tempering treatment is insufficient, and the workability at the time of preparing layered food may be poor. If the amount exceeds the above, the roll-in margarine will soften more than necessary or cause oil immersion, resulting in poor quality of the roll-in margarine, and the layered food produced cannot achieve a juicy texture, resulting in good floating. It may not be possible. The tempering treatment time is more preferably 18 to 72 hours, still more preferably 24 to 48 hours. If it is less than 10 hours, the tempering effect may not be sufficiently obtained, and on the other hand, even if the tempering is performed for more than 100 hours, the effect may reach a plateau and the productivity may decrease. As the tempering processing equipment, a temperature control chamber or the like can be used.

After the tempering treatment, the mixture is allowed to stand at a temperature lower than the tempering treatment temperature for a specific time or longer. As a result, it is possible to promote the crystallization of fats and oils in the roll-in margarine, stabilize the crystals, and realize the roll-in margarine in which the change in hardness with time is suppressed. The temperature at the time of standing is lower than the tempering treatment temperature, and is preferably -30 to 25 ° C, more preferably -20 to 25 ° C, still more preferably 0 to 10 ° C. If it is lower than -30 ° C, it is disadvantageous in terms of storage cost, roll-in margarine is difficult to spread during the production of layered foods, workability is poor, and sufficient gaps are not formed between each layer in the produced layered foods. It may not float well. If the temperature exceeds 25 ° C., the roll-in margarine may not easily spread during the production of the layered food, resulting in poor workability, or the produced layered food may not have sufficient gaps between the layers, resulting in poor floating.

The standing time is preferably 24 hours or more. If it is less than 24 hours, the crystals of fats and oils are not sufficiently precipitated or stable, the physical properties of the produced roll-in margarine are insufficient, and a sufficient gap is provided between the layers in the produced layered food. It may not be formed and may not float well. The upper limit of the standing time is preferably 2 years from the viewpoint of storage cost, but is not particularly limited to this.

The roll-in margarine of the present invention may be molded into a sheet. In that case, for example, the roll-in margarine of the present invention, which has been mixed and emulsified, cooled and plasticized, may be introduced into a molding machine.

The roll-in margarine of the present invention can be used for producing layered foods by wrapping it in a dough, stretching it, and then baking it, similarly to the roll-in margarine produced by a conventional production method.

Examples of the layered food include, but are not limited to, Danish pastry, croissants, pies and the like.

The blending amount of the roll-in margarine of the present invention in the layered food varies depending on the type of the layered food to be produced, and is not particularly limited as long as the effect of the present invention is obtained, but is preferably 15 to 40% by weight in the entire layered food. ..

The method for producing the layered food of the present invention is not particularly limited, and known raw materials can be used, and known formulations and known methods can be adopted, except that the roll-in margarine of the present invention is used.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

The raw materials used in Examples and Comparative Examples are as follows.
1) "Palm oil" manufactured by Kaneka Corporation
2) "Palm stearin" manufactured by Kaneka Corporation
3) Taiyo Yushi Co., Ltd. "Palm Extremely Hardened Oil"
4) "Palm kernel oil" manufactured by Kaneka Corporation
5) "Rapeseed oil" manufactured by Kaneka Corporation
6) "Palm kernel extremely hardened oil" manufactured by Kaneka Corporation
7) "Rapeseed extremely hydrogenated oil" manufactured by Kaneka Corporation
8) "Palm Super Olein" manufactured by Kaneka Corporation
9) "Palm Double Olein" manufactured by Kaneka Corporation
10) "Palm Olein" manufactured by Kaneka Corporation
11) "Emargie MS" manufactured by RIKEN Vitamin Co., Ltd.
12) "Soy lecithin" manufactured by J-Oil Mills Co., Ltd.
13) "Butter flavor" manufactured by Takasago International Corporation
14) "Skim milk powder" manufactured by Megmilk Snow Brand Co., Ltd.
15) "Refined salt" manufactured by Salt Industry Center of Japan
16) "Lard" manufactured by Kaneka Corporation
17) "Melting point in palm" manufactured by Kaneka Corporation
18) "Cacao butter" made by Kaneka Corporation
19) "Million" manufactured by Nisshin Flour Milling Co., Ltd.
20) "Violet" manufactured by Nisshin Flour Milling Co., Ltd.
21) "GK" manufactured by Kaneka Corporation
22) "Johakuto P" manufactured by Nissin Sugar Co., Ltd.
23) "Egg" made by Akagi Chicken Egg GP Center Co., Ltd.
24) "Everlight G" manufactured by Kaneka Corporation
25) "New Food C" manufactured by Kaneka Corporation

<Evaluation of changes in hardness over time>
Each roll-in margarine obtained in Examples 1 to 15 and Comparative Examples 1 to 12 was refrigerated for the following predetermined time, and then collected in a Pene can. Both ends of the Pene can are face-cut with a butter knife, immersed in a constant temperature water tank at 15 ° C., and 3 hours later, the Pene value is measured with a Penetrometer ("PENETRO METER" manufactured by ELEX SCIENTIFIC) and evaluated according to the following criteria. did. The penetrating value obtained by measurement is rounded off to the nearest whole number.
5 points: The difference in penetrating value at 15 ° C after refrigerating for 24 hours after tempering treatment and after refrigerating for 2 weeks is less than 15 4 points: 15 ° C after refrigerating for 24 hours and refrigerating for 2 weeks after tempering treatment Difference in penetrating value between 15 and less than 30 3 points: Difference between penetrating value at 15 ° C. after refrigerating for 24 hours and refrigerating for 2 weeks after tempering treatment 2 points: 24 hours after tempering treatment Difference in Pene value at 15 ° C after refrigeration for 2 weeks is 50 or more and less than 70 1 point: Difference in Pene value at 15 ° C after refrigeration for 24 hours and refrigeration for 2 weeks after tempering treatment is 70 that's all

<Workability during Danish pastry>
In the preparation of Danish pastries of Examples 16 to 30 and Comparative Examples 13 to 24, the work when the roll-in margarines of Examples 1 to 15 and Comparative Examples 1 to 12, which were temperature-controlled at 15 ° C. for 3 hours, were folded into the dough, respectively. Gender was evaluated according to the following criteria.
5 points: Roll-in margarine spreads evenly in the dough, and the working time is very short.
4 points: There is almost no bias in the growth of roll-in margarine, and the working time is short.
3 points: There is a slight bias in the growth of roll-in margarine, but the working time is short.
2 points: There are many parts where the roll-in margarine is not evenly stretched, and the working time is long.
1 point: Roll-in margarine does not stretch, lumps of roll-in margarine are seen on the dough, and the working time is very long.

<Juicy texture>
The Danish pastries prepared in Examples 16 to 30 and Comparative Examples 13 to 24 were eaten by 10 skilled panelists and evaluated according to the following criteria. The average score of each person's evaluation value is shown.
5 points: I feel the juicy texture very strongly.
4 points: I strongly feel the juicy texture.
3 points: I feel a juicy texture.
2 points: I don't feel the juicy texture very much.
1 point: I don't feel the juicy texture.

<Float>
The Danish pastries prepared in Examples 16 to 30 and Comparative Examples 13 to 24 were cut, and 10 skilled panelists observed their cross sections and evaluated them according to the following criteria. The average value of each person's evaluation value is shown.
5 points: Very good floating, with sufficient gaps between each layer.
4 points: Good floating, with sufficient gaps between most layers.
3 points: Good floating, and there is a part with no sufficient gap between each layer.
2 points: There are many parts where there is not enough gap between each layer due to poor floating.
1 point: Very poor floating, there is not enough space between most fabrics.

<Comprehensive evaluation>
A comprehensive evaluation was performed based on the evaluation results of the change in hardness of roll-in margarine over time, workability during Danish pastry preparation, juicy texture of Danish pastry, and floating. The evaluation criteria at that time are as follows.
A: The change in hardness of roll-in margarine over time, workability during Danish pastry, juicy texture of Danish pastry, and floating all satisfy 4.0 points or more and 5.0 points or less.
B: Changes in hardness of roll-in margarine over time, workability during Danish pastry, juicy texture of Danish pastry, and floating are all 3.5 points or more and 5.0 points or less, and 3.5 points or more. Those with at least one less than 4.0.
C: Changes in hardness of roll-in margarine over time, workability during Danish pastry, juicy texture of Danish pastry, and floating are all 3.0 points or more and 5.0 points or less, and 3.0 points or more. Those with at least one less than 3.5.
D: Changes in hardness of roll-in margarine over time, workability during Danish pastry, juicy texture of Danish pastry, and floating are all 2.0 points or more and 5.0 points or less, and 2.0 points or more. Those with at least one less than 3.0.
E: At least one of less than 2.0 in the evaluation of the change in hardness of roll-in margarine over time, workability during Danish pastry, juicy texture of Danish pastry, and floating.

(Example 1)
According to the formulation shown in Table 1, 55.0 parts by weight of palm oil, 8.1 parts by weight of palm stear, 1.6 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of palm kernel oil, and 8.1 parts by weight of rapeseed oil are mixed. did. 0.5 parts by weight of monoglyceride, 0.5 parts by weight of soybean lecithin, and 0.1 parts by weight of butter flavor were added to this oil / fat mixture, and after melting at 70 ° C., the mixture was kept at 65 to 70 ° C. to prepare an oil phase. The melting point of the oil phase was 38 ° C. Further, 1.0 part by weight of salt and 0.5 part by weight of skim milk powder are added to 16.5 parts by weight of water, stirred, sterilized at 80 to 85 ° C. for 20 minutes, and then maintained at 65 to 70 ° C. to form an aqueous phase. did. The aqueous phase was added to the oil phase and emulsified for 20 minutes or more to obtain an emulsion.

The obtained emulsion was rapidly cooled to 10 ° C. while kneading at a cooling rate of -30 to -50 ° C./min, and then introduced into a molding apparatus to form a sheet-shaped margarine. This margarine was tempered at 20 ° C. for 24 hours and then refrigerated at 4 ° C. for 2 weeks to obtain roll-in margarine. The change in hardness of the obtained roll-in margarine over time was evaluated.

(Example 2)
According to the formulation in Table 1, the composition of fats and oils was 32.4 parts by weight of palm oil, 9.7 parts by weight of palm stea, 12.1 parts by weight of rapeseed oil, 20.2 parts by weight of palm nucleus extremely hydrogenated oil, 6 parts by weight of rapeseed extremely hydrogenated oil. Roll-in margarine was obtained in the same manner as in Example 1 except that the amount was 5.5 parts by weight and palm extremely hydrogenated oil and palm kernel oil were not used. The melting point of the oil phase was 43 ° C.

(Example 3)
According to the formulation in Table 1, the composition of fats and oils was 60.7 parts by weight of palm oil, 16.2 parts by weight of palm stear, and 4.0 parts by weight of rapeseed oil, except that palm extremely hydrogenated oil and palm kernel oil were not used. , Roll-in margarine was obtained in the same manner as in Example 1. The melting point of the oil phase was 42 ° C.

(Example 4)
According to the formulation in Table 1, the composition of fats and oils was 8.1 parts by weight of palm oil, 16.2 parts by weight of palm stear, 1.6 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of palm kernel oil, and 8.1 parts by weight of rapeseed oil. Roll-in margarine was obtained in the same manner as in Example 1 except that the parts by weight and palm olein were 38.8 parts by weight. The melting point of the oil phase was 42 ° C.

(Example 5)
According to the formulation in Table 1, the formulation of fats and oils was 20.3 parts by weight of palm oil, 24.3 parts by weight of palm stear, 4.0 parts by weight of palm extremely hydrogenated oil, 28.3 parts by weight of rapeseed oil, 4.0 parts by weight of palm super olein. Roll-in margarine was obtained in the same manner as in Example 1 except that palm kernel oil was not used in parts by weight. The melting point of the oil phase was 45 ° C.

(Comparative Example 1)
According to the formulation in Table 1, 24.3 parts by weight of palm oil, 11.3 parts by weight of rapeseed oil, 17.0 parts by weight of palm kernel extremely hydrogenated oil, and 12.1 parts by weight of rapeseed extremely hydrogenated oil. , Palm super olein was 16.2 parts by weight, and roll-in margarine was obtained in the same manner as in Example 1 except that palm stear, palm extremely hydrogenated oil and palm kernel oil were not used. The melting point of the oil phase was 46 ° C.

(Comparative Example 2)
According to the formulation in Table 1, the composition of fats and oils is 42.9 parts by weight of palm oil, 4.0 parts by weight of palm stea, 1.6 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of rapeseed oil, and palm kernel. Roll-in margarine was obtained in the same manner as in Example 1 except that 16.2 parts by weight of extremely hydrogenated oil and 8.1 parts by weight of palm double olein were used and palm kernel oil was not used. The melting point of the oil phase was 36 ° C.

(Comparative Example 3)
According to the formulation in Table 1, the composition of fats and oils is 16.1 parts by weight for palm oil, 24.3 parts by weight for palm stearer, 8.1 parts by weight for palm extremely hydrogenated oil, 24.3 parts by weight for rapeseed oil, and palm super. Roll-in margarine was obtained in the same manner as in Example 1 except that the amount of olein was 8.1 parts by weight and palm kernel oil was not used. The melting point of the oil phase was 47 ° C.

From the evaluation results shown in Table 1, the roll-in margarines of Examples 1 to 5 and Comparative Examples 1 and 3 were very good with no change in hardness over time, and the roll-in margarines of Comparative Example 2 were also very good over time. There was almost no change in hardness and it was good.

(Example 6)
According to the formulation in Table 2, 13.8 parts by weight of palm stear, 1.6 parts by weight of palm extremely hardened oil, 9.7 parts by weight of rapeseed oil, 8.9 parts by weight of palm kernel extremely hardened oil, palm super olein Roll-in margarine was obtained in the same manner as in Example 1 except that 10.5 parts by weight, 16.2 parts by weight of palm double olein, and 20.2 parts by weight of lard were used, and palm oil and palm kernel oil were not used. .. The melting point of the oil phase was 36 ° C.

(Example 7)
According to the formulation shown in Table 2, the composition of fats and oils was 16.2 parts by weight of palm oil, 8.1 parts by weight of palm stear, 4.0 parts by weight of extremely hardened palm oil, 4.0 parts by weight of rapeseed oil, and 48. Roll-in margarine was obtained in the same manner as in Example 1 except that the amount was 6 parts by weight and palm kernel oil was not used. The melting point of the oil phase was 38 ° C.

(Example 8)
According to the formulation in Table 2, the formulation of fats and oils was 36.4 parts by weight of palm oil, 16.2 parts by weight of palm stea, 4.0 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of palm super olein, and cocoa butter 16. Roll-in margarine was obtained in the same manner as in Example 1 except that palm kernel oil and rapeseed oil were not used. The melting point of the oil phase was 44 ° C.

(Example 9)
According to the formulation in Table 2, the formulation of fats and oils was 24.3 parts by weight of palm oil, 8.1 parts by weight of palm stear, 1.6 parts by weight of palm extremely hydrogenated oil, 4.0 parts by weight of palm kernel oil, 4.0 parts by weight of rapeseed oil. Roll-in margarine was obtained in the same manner as in Example 1 except that the parts by weight, palm olein were 8.1 parts by weight, and lard was 30.8 parts by weight. The melting point of the oil phase was 36 ° C.

(Comparative Example 4)
According to the formulation in Table 2, the composition of fats and oils was 13.7 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of rapeseed oil, 40.5 parts by weight of palm superolein, and 18.6 parts by weight of lard, and palm oil and palm stearer. And roll-in margarine was obtained in the same manner as in Example 1 except that palm kernel oil was not used. The melting point of the oil phase was 46 ° C.

(Comparative Example 5)
According to the formulation in Table 2, the formulations of fats and oils were: 12.2 parts by weight of palm oil, 8.1 parts by weight of palm stear, 4.0 parts by weight of extremely hydrogenated palm oil, 8.1 parts by weight of rapeseed oil, and 20 parts by weight of palm mid-melting point. Roll-in margarine was obtained in the same manner as in Example 1 except that 2 parts by weight and 28.3 parts by weight of cocoa butter were used and palm kernel oil was not used. The melting point of the oil phase was 36 ° C.

(Comparative Example 6)
According to the formulation shown in Table 2, the composition of fats and oils was 4.0 parts by weight of palm stea, 8.1 parts by weight of palm extremely hydrogenated oil, 40.5 parts by weight of palm superolein, 28.3 parts by weight of cocoa butter, and palm oil. Roll-in margarine was obtained in the same manner as in Example 1 except that palm kernel oil and rapeseed oil were not used. The melting point of the oil phase was 42 ° C.

(Comparative Example 7)
According to the formulation in Table 2, the composition of fats and oils was 32.4 parts by weight of palm oil, 8.1 parts by weight of palm stea, 3.2 parts by weight of extremely hardened palm oil, and 37.2 parts by weight of lard, and palm kernel oil and rapeseed oil. Roll-in margarine was obtained in the same manner as in Example 1 except that the above was not used. The melting point of the oil phase was 43 ° C.

From the evaluation results shown in Table 2, the roll-in margarines of Examples 6 and 9 and Comparative Examples 4 and 7 were very good with no change in hardness over time, and the roll-in margarines of Examples 7 and 8 were also very good. There was almost no change in hardness over time, which was good. In Comparative Examples 5 and 6, a change in hardness was observed over time, but the level was not a problem.

(Example 10)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the oil phase was rapidly cooled according to the production conditions shown in Table 3 so that the difference between the melting point of the oil phase and the product temperature after quenching was 22 ° C.

(Example 11)
Roll-in margarine was obtained under the same formulation and manufacturing conditions as in Example 1 except that the oil phase was rapidly cooled according to the manufacturing conditions shown in Table 3 so that the difference between the melting point of the oil phase and the product temperature after quenching was 36 ° C.

(Example 12)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the temperature during the tempering treatment was set to 17 ° C. according to the production conditions in Table 3.

(Example 13)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the temperature during the tempering treatment was set to 28 ° C. according to the production conditions in Table 3.

(Example 14)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the tempering treatment time was 12 hours according to the production conditions in Table 3.

(Example 15)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the tempering treatment time was set to 96 hours according to the production conditions in Table 3.

(Comparative Example 8)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the oil phase was rapidly cooled according to the production conditions shown in Table 3 so that the difference between the melting point of the oil phase and the product temperature after quenching was 13 ° C.

(Comparative Example 9)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the temperature during the tempering treatment was set to 10 ° C. according to the production conditions in Table 3.

(Comparative Example 10)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the temperature during the tempering treatment was 35 ° C. according to the production conditions in Table 3. However, some of this roll-in margarine was soaked in oil.

(Comparative Example 11)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the tempering treatment time was set to 6 hours according to the production conditions in Table 3.

(Comparative Example 12)
Roll-in margarine was obtained under the same formulation and production conditions as in Example 1 except that the tempering treatment was not performed according to the production conditions in Table 3.

From the evaluation results shown in Table 3, the roll-in margarines of Examples 11, 12 and 15 were very good with no change in hardness over time, and the roll-ins of Examples 10, 13 and 14 and Comparative Example 8 were observed. Margarine was also good with almost no change in hardness over time. The roll-in margarine of Comparative Example 10 showed a change in hardness over time, but it was at a level that was not a problem. The roll-in margarines of Comparative Examples 9 and 11 showed a level of hardness change with time that caused a problem in quality, and the roll-in margarines of Comparative Example 12 had a hardness greater than that of Comparative Examples 9 and 11 over time. Changes were seen.

(Examples 16 to 30 and Comparative Examples 13 to 24) Preparation of Danish pastry Danish pastries were prepared using the roll-in margarines obtained in Examples 1 to 15 and Comparative Examples 1 to 12. That is, according to the formulation shown in Table 4, the raw materials excluding roll-in margarine and shortening were mixed with a mixer for 3 minutes at low speed and 3 minutes at medium and high speed, then mixed with shortening, and further mixed for 3 minutes at low speed and 3 minutes at medium and high speed. The kneading temperature was set to 25 ° C. After fermenting the dough at room temperature for 30 minutes, the dough was cooled at 1 ° C. for 5 hours.

After molding 1916 g of the cooled dough, 500 g of roll-in margarine temperature-controlled at 15 ° C. was allowed to stand and wrapped. At this time, the size of the dough before stretching, which wrapped the roll-in margarine, was 36 cm (length) x 14.4 cm (width) x 5 cm (thickness). This dough is gradually stretched every 5 mm until it becomes 10 mm thick using a reverse sheeter, then gradually stretched every 2 mm, and finally the dough is stretched using a reverse sheeter adjusted to a thickness of 4 mm. It was extended to a thickness of 4 mm. Subsequently, the dough was folded in three, and then the dough was stretched to a thickness of 3 mm using a reverse sheeter adjusted to a thickness of 3 mm. The obtained dough was cooled at 1 ° C. for 10 hours, further folded in three, and then the dough was stretched to a thickness of 2.5 mm using a reverse sheeter adjusted to a thickness of 2.5 mm. After molding the dough, it was finally fermented in a proofer at 35 ° C. and 70% humidity for 1 hour, and then baked in an oven at 200 ° C. for 15 minutes to obtain a Danish pastry. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are summarized in Table 5.

Table 5 summarizes the results of Danish pastries prepared with roll-in margarine having different P content / S content (weight ratio) in the total constituent fatty acids of the fats and oils used and SSS content in the total triglyceride.

From Table 5, the Danish pastries obtained in Examples 16 to 20 had a P content / S content (weight ratio) of 0.6 to 1 and an SSS content of 10 to 20% by weight of the fats and oils used. It was made with a range of roll-in margarines (Examples 1-5). As a result, in all Danish pastries, there was almost no bias in the growth of roll-in margarine, the workability during Danish pastry was good, the juicy texture was strongly felt, the floating was good, and it was sufficient between most layers. There was a gap.

On the other hand, the Danish pastry obtained in Comparative Example 13 was prepared with roll-in margarine (Comparative Example 1) having a small P content / S content (weight ratio) of 0.54 in the fats and oils used, and was made of Danish pastry. The evaluation items for juicy texture were insufficient.

Further, the Danish obtained in Comparative Example 14 was prepared with roll-in margarine (Comparative Example 2) in which the SSS content of the fats and oils used was as low as 8% by weight, and the evaluation items of Danish floating were insufficient. The result was

The Danish pastry obtained in Comparative Example 15 was prepared with roll-in margarine (Comparative Example 3) having a high SSS content of 22% by weight in the fats and oils used, and was an evaluation item for the juicy texture of Danish pastry. The result was insufficient.

Table 6 summarizes the results of Danish pastries prepared with roll-in margarines having different SUS content and SSU content / SUS content (weight ratio) in the total triglyceride of the fats and oils used.

From Table 6, in the Danish pastries obtained in Examples 16, 21 to 24, the SUS content of the fats and oils used was 15 to 50% by weight, and the SSU content / SUS content (weight ratio) was 0.1 to 1. It was made with roll-in margarine (Examples 1, 6-9) in the range of 1. As a result, in all Danish pastries, there was almost no bias in the growth of roll-in margarine, the workability during Danish pastry was good, the juicy texture was strongly felt, the floating was good, and it was sufficient between most layers. There was a gap.

On the other hand, the Danish pastry obtained in Comparative Example 16 was prepared with roll-in margarine (Comparative Example 4) having a low SUS content of 13% by weight in the fats and oils used, and was an evaluation item for the juicy texture of Danish pastry. The result was insufficient.

Further, the Danish pastry obtained in Comparative Example 17 was prepared with roll-in margarine (Comparative Example 5) having a high SUS content of 55% by weight in the fats and oils used, and the roll-in margarine was uniformly produced during the Danish pastry preparation. There were many parts that did not grow, and the evaluation items for workability were insufficient.

The Danish pastry obtained in Comparative Example 18 was prepared with roll-in margarine (Comparative Example 6) having a small SSU content / SUS content (weight ratio) of 0.08 in the fats and oils used, and the Danish pastry was prepared. Occasionally, there were many parts where the roll-in margarine did not spread uniformly, and the evaluation items for workability were insufficient.

Furthermore, the Danish pastry obtained in Comparative Example 19 was prepared with roll-in margarine (Comparative Example 7) having a large SSU content / SUS content (weight ratio) of 1.1 in the fats and oils used, and was a Danish pastry. The evaluation items for juicy texture were insufficient.

Table 7 summarizes the results of Danish pastries made with roll-in margarine, which has the same composition but different cooling temperature during production and different temperature and time during tempering treatment.

From Table 7, the Danish pastries obtained in Examples 16 and 25 to 30 have a cooling temperature in the manufacturing range of 20 to 40 ° C. lower than the melting point of the oil phase portion, and a tempering treatment temperature of 15 to 30. It was prepared with roll-in margarine (Examples 1, 10 to 15) at a temperature in the range of 10 to 100 hours. As a result, in all Danish pastries, there was almost no bias in the growth of roll-in margarine, the workability during Danish pastry was good, the juicy texture was strongly felt, the floating was good, and it was sufficient between most layers. There was a gap.

On the other hand, the Danish pastry obtained in Comparative Example 20 was produced by roll-in margarine (Comparative Example 8) in which the cooling temperature was cooled at a temperature 13 ° C. lower than the melting point of the oil phase portion. While the Danish pastry (Example 16) prepared with roll-in margarine (Example 1) cooled at a temperature 28 ° C lower than the melting point of the oil phase during cooling, all the evaluation items were good. As a result, the Danish pastry of Comparative Example 20 was insufficient in the evaluation items of Danish pastry.

Further, the Danish pastry obtained in Comparative Example 21 was prepared with roll-in margarine (Comparative Example 9) having a tempering treatment temperature as low as 10 ° C. The Danish pastry (Example 16) prepared with roll-in margarine (Example 1) having a tempering treatment temperature of 20 ° C. had good evaluation items, whereas the Danish pastry of Comparative Example 21 was prepared with Danish pastry. Occasionally, there were many parts where the roll-in margarine did not spread uniformly, and the evaluation items for workability were insufficient. The Danish pastry obtained in Comparative Example 22 was prepared with roll-in margarine (Comparative Example 10) having a high tempering temperature of 35 ° C., and was not evaluated for the juicy texture and floating of the Danish pastry. The result was sufficient.

Furthermore, the Danish pastry obtained in Comparative Example 23 was prepared with roll-in margarine (Comparative Example 11) having a short tempering treatment time of 6 hours. The Danish pastry (Example 16) prepared with roll-in margarine (Example 1) having a tempering treatment time of 24 hours had good evaluation items, whereas the Danish pastry of Comparative Example 23 produced Danish pastry. Occasionally, there were many parts where the roll-in margarine did not spread uniformly, and the evaluation items for workability were insufficient. The Danish pastry obtained in Comparative Example 24 was prepared with roll-in margarine (Comparative Example 12) that had not been tempered, and the roll-in margarine did not stretch during the Danish pastry production, and the roll-in margarine was added to the dough. A lump was seen, and the evaluation item of workability was insufficient.

Claims (5)

Among all the constituent fatty acids of fats and oils contained in roll-in margarine, the trans fatty acid content is 5% by weight or less, the S content is 25 to 70% by weight, and the P content / S content (weight ratio) is 0.6 to 0. 1 and
The content of transesterification oil is 10% by weight or less in the whole fat and oil, and 10 to 20% by weight of SSS and 15 to 50% by weight of SUS are contained in the whole triglyceride in the fat and oil, and SSU content / SUS content. The amount (weight ratio) is 0.1 to 1 and
The roll-in was cooled to a temperature 20 ° C to 40 ° C lower than the melting point of the oil phase, kneaded, tempered at 15 to 30 ° C for 10 to 100 hours, and then allowed to stand at 30 to 25 ° C for 24 hours or more. margarine.
P: palmitic acid,
S: Saturated fatty acids of C16 or higher,
U: Unsaturated fatty acids of C16 or higher,
SSS: A triglyceride in which three molecules of S are bound,
SUS: Triglyceride with S in the 1st and 3rd positions and U in the 2nd position,
SSU: Triglyceride in which S is bound to the 1st, 2nd or 3rd position and U is bound to the 1st or 3rd position. The roll-in margarine according to claim 1, which does not contain transesterification oil. The roll-in margarine according to claim 1 or 2, wherein the total content of S and U in the total fatty acids constituting the fats and oils contained in the roll-in margarine is 80 to 100% by weight. The roll-in margarine according to any one of claims 1 to 3, which contains palm oil and / or palm fractionated oil in an amount of 50 to 95% by weight based on the total fat and oil contained in the roll-in margarine. A layered food product using the roll-in margarine according to any one of claims 1 to 4.