WO2017163957A1 - 可塑性油脂及びこれを用いたロールイン用油脂組成物 - Google Patents
可塑性油脂及びこれを用いたロールイン用油脂組成物 Download PDFInfo
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- WO2017163957A1 WO2017163957A1 PCT/JP2017/009887 JP2017009887W WO2017163957A1 WO 2017163957 A1 WO2017163957 A1 WO 2017163957A1 JP 2017009887 W JP2017009887 W JP 2017009887W WO 2017163957 A1 WO2017163957 A1 WO 2017163957A1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Definitions
- the present invention relates to an oil and fat having plasticity and excellent mouth melting in a wide temperature range, and relates to a roll-in oil and fat composition having excellent extensibility and excellent mouth melting in a wide temperature range using the plastic fat and oil.
- a roll-in fat composition is folded into layers in order to form a layered structure. Thereafter, by baking, a layered bakery food having a unique crispness and a crisp feeling can be obtained.
- an oil-and-fat composition for roll-in has an extension at a wide temperature range, for example, 5 to 25 ° C. when folded into a dough. And excellent crispness after melting and melting in the mouth are required.
- Patent Document 1 describes a method for producing a plastic fat composition produced using a closed continuous scraping tube type cooler (A unit), wherein the solid fat content (SFC) of the oil phase at the end of quench plasticization is:
- the present invention relates to a plastic oil / fat composition, wherein the plastic oil / fat composition is cooled to 50% or more of SFC of an oil phase when stored at 5 ° C. for 30 days. Specifically, it directly contains ⁇ -type oil and fat crystals.
- SUS type and SSU type USU type (S: saturated fatty acid, U : Fatty oil composition in which triglyceride of unsaturated fatty acid) coexists. It is described that the use of this oil / fat composition provides a roll-in plastic oil / fat composition that is strong and has a good flavor and meltability in the mouth.
- Patent Document 2 contains 2 to 13% by weight of SSS in the entire oil and fat composition, and 34 to 54% by weight of SSU and SUS in total, (total content of SSU and SUS) / weight ratio of SSS content is 1.
- the oil and fat composition as described above is prepared according to a specific production method and relates to a method for producing roll-in margarine containing 30% by weight or more (S: saturated fatty acid, U: unsaturated fatty acid).
- the oil and fat composition used in the present method is obtained as a low melting point part by mixing an extremely hardened oil or a mixed oil of an extremely hardened oil and a palm oil fractionated high melting point part with a liquid oil, and dry separation of the transesterified oil of the mixed oil.
- roll-in margarine having good moldability and roll-in physical properties at the time of production can be obtained.
- Patent Document 3 discloses that the proportion of lauric acid residues in all fatty acid residues constituting all triglycerides in fats and oils is 9 to 15% by mass, the proportion of palmitic acid residues is 31 to 37% by mass, Use of fats and oils in transesterified fats and oils obtained by random transesterification of fats and oils in which the proportion of acid residues is 2.5 to 5.5% by mass and the proportion of saturated fatty acid residues is 53 to 67% by mass
- the oil composition for roll-in having a wide temperature tolerance having the stiffness and extensibility required for oil and fat for roll-in without being extremely hardened or softened in a wide temperature range) can be obtained. It is disclosed.
- Patent Document 4 contains 40 to 99% by weight of fat and oil in the whole roll-in margarine, and the triglyceride composition in the fat and oil is 2 to 9% by weight of SSS, 10 to 50% by weight of UUU, and 16% by weight or less of SO2.
- the roll-in margarine is specifically formulated with a fractionated liquid part of palm-based oil transesterified oil, and good moldability is obtained at the time of roll-in creation, and good extensibility is obtained at the time of bread making, After baking, a moderate float and a soft and meltable mouthfeel can be obtained.
- the present invention is a low trans type having a trans fatty acid content of less than 5% by weight, an oil and fat having excellent extensibility in a wide temperature range and an excellent mouth melt, and a strong and wide temperature by using the plastic oil and fat. It is an object of the present invention to provide an oil and fat composition for roll-in that can provide a lamellar bakery excellent in crispness and mouth melting after firing.
- Patent Document 1 described above uses, for example, a combination of palm oil transesterified fat and palm oil fractionated oil, and is relatively easy to prepare. However, since it is based on palm oil, it has a low temperature of 5 to 10 ° C. It was somewhat hard and tended to be slightly soft in the temperature range of 20 to 25 ° C., and the elasticity was slightly weak and the extensibility in a wide temperature range was not sufficiently satisfactory.
- Patent Document 2 and Patent Document 4 are both based on a fractionated liquid part of a transesterified oil of palm-based fats and oils, and require a dry fractionation in addition to the transesterification. Met. At the same time, because it is based on palm oil, the elasticity is somewhat weak and the extensibility in a wide temperature range was not satisfactory.
- Patent Document 3 is based on palm-based fats and oils, behenic acid-containing fats and transesterified oils of liquid oils, but the base fats and oils are also made of palm-based fats and oils. It was heavy.
- a conventionally proposed method has not yielded a low-trans-type oil-in composition for roll-in that can sufficiently satisfy the stiffness and extensibility in a wide temperature range.
- the present inventor has intensively studied an oil-and-fat composition for roll-in having a trans-fatty acid content of less than 5% by weight, a low-trans type, strong stiffness and excellent extensibility in a wide temperature range.
- Random transesterified oil with a specific ratio of lauric acid content, palmitic acid content and stearic acid content of the composition has excellent plasticity, and a fat and oil composition for roll-in containing a specific amount of the plastic fats and oils in a wide temperature range
- the present invention was completed by finding that the layered bakery having excellent extensibility and calcined with the oil composition for roll-in has excellent crispness and meltability.
- the present invention (1) The lauric acid content is 5 to 25% by weight, the palmitic acid content is 5 to 25% by weight and the stearic acid content is 10 to 35% by weight with respect to all the constituent fatty acids, and the weight ratio of stearic acid / palmitic acid is Transesterified oil and fat that is 0.5-7. (2) The transesterified oil and fat according to (1), which has an ascending melting point of 30 to 40 ° C, a 20 ° C SFC of 20 to 50%, and a 35 ° C SFC of 12% or less. (3) A roll-in oil / fat composition containing 15 to 80% by weight of the transesterified oil / fat according to (1) or (2) in an oil phase. (4) A layered bakery food using the roll-in oil composition according to (3). It is.
- a trans-fatty acid content of less than 5% by weight is a low trans type, and oil and fat having plasticity excellent in extensibility in a wide temperature range, and using this plastic fat and oil is strong and excellent in a wide temperature range.
- An oil / fat composition for roll-in having extensibility was obtained, and a roll-in oil / fat composition capable of obtaining a layered bakery excellent in crispness and mouth melting after firing became possible.
- the transesterified oil / fat of the present invention has a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight and a stearic acid content of 10 to 35% by weight based on the total constituent fatty acids.
- This is a transesterified oil and fat having an acid weight ratio (St / P ratio) of 0.5 to 7.
- the lauric acid content is more preferably 10 to 20% by weight, and the palmitic acid content is more preferably 5 to 20% by weight.
- the stearic acid content is more preferably 15 to 35% by weight.
- the St / P ratio is more preferably 0.8 to 5, and most preferably 1 to 3.
- the melting of the plastic fat tends to decrease, and the melting of the layered bakery of the final product also tends to increase.
- the plastic fat tends to be hard at low temperatures, the stiffness of the plastic fat tends to be weak, and the extensibility at a wide temperature range, for example, 5 to 25 ° C. tends to be low. Absent.
- the melting of the plastic fat tends to decrease, and the melting of the layered bakery of the final product also tends to increase.
- the plastic fat tends to be slightly hard at low temperature, the stiffness of the plastic fat becomes weak and the extensibility at a wide temperature range, for example, 5 to 25 ° C. tends to be lowered.
- the melting of the plastic fat tends to be improved, but the plastic fat tends to become hard at low temperatures, the stiffness of the plastic fat becomes weaker, and a wide temperature range, for example, 5 Since the extensibility at -25 ° C is lowered, it is not preferable. On the other hand, if it exceeds 35% by weight, the melting of plastic fats and oils tends to decrease, and the melting of the layered bakery of the final product also tends to become heavy.
- the melting of the plastic fat tends to improve, but the plastic fat tends to harden at a low temperature, and the stiffness of the plastic fat decreases. Since the extensibility in a wide temperature range, for example, 5 to 25 ° C. is lowered, it is not preferable. On the other hand, if it exceeds 7, the melting of plastic fats and oils tends to decrease, and the melting of the layered bakery of the final product also tends to increase.
- the transesterified fat / oil of the present invention preferably has an ascending melting point of 30 to 40 ° C., 20 ° C. SFC of 20 to 50%, and 35 ° C. SFC of 12% or less.
- the rising melting point is more preferably 32 to 38 ° C.
- the SFC is more preferably 25 to 45% at 20 ° C. and 9% or less at 35 ° C.
- the extensibility in a temperature range of 20 to 25 ° C tends to decrease, and if it exceeds 40 ° C, the melting of the plastic fat tends to decrease, resulting in a layered final product.
- the bakery's mouth melt also tends to be heavy.
- the 20 ° C. SFC is less than 20%, the extensibility in a temperature range such as 20 to 25 ° C. tends to decrease, and if it exceeds 50%, the extensibility at a low temperature such as 5 to 10 ° C. Tend to decrease. If the 35 ° C. SFC exceeds 12%, the melting of the plastic fat tends to decrease, and the melting of the layered bakery of the final product also tends to increase.
- the transesterified oil / fat of the present invention can be obtained, for example, by blending the following oil / fat raw materials and then transesterifying. 10 to 50% by weight of lauric oil and fat as a lauric acid source, 0 to 75% by weight of palm oil and fat as a palmitic acid source, and 10 to 30 of a natural fat and oil rich in stearic acid and extremely hardened liquid oil and stearic acid. In order to adjust the weight percent, the rising melting point of the transesterified oil and fat, and the SFC, an appropriate amount of liquid fat and oil rich in unsaturated fatty acid or fat and oil rich in saturated fatty acid having 20 to 24 carbon atoms may be mixed and used for transesterification. That's fine.
- lauric fats and oils one or more selected from coconut oil, palm kernel oil, Babas oil and fractionated oils thereof, hydrogenated oils and transesterified oils can be used.
- An extremely hardened oil is preferred.
- palm oil or fat one or more selected from palm oil and palm olein, super palm olein, palm fractionated oil such as palm stearin, palm stearin, these hydrogenated oils and transesterified oils are used.
- palm oil and palm olein super palm olein
- palm fractionated oil such as palm stearin, palm stearin
- transesterified oils are used.
- hydrogenated oil it is preferably extremely hardened oil.
- oils and hardened oils rich in unsaturated fatty acids having 18 carbon atoms such as rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, cottonseed oil and safflower oil. Or 2 or more types can be used.
- natural fats and oils rich in stearic acid one or more kinds selected from shea fat, monkey fat, coconut fat, mango fat, alambrackia fat and their fractionated oils, hydrogenated oils and transesterified oils are used.
- hydrogenated oil it is preferably extremely hardened oil.
- liquid fat rich in unsaturated fatty acids one or more selected from rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, cottonseed oil, safflower oil and the like can be used.
- fats and oils rich in saturated fatty acids having 20 to 24 carbon atoms include high erucic acid rapeseed oil and extremely hardened oil such as fish oil.
- the transesterification reaction may be a chemical catalyst method such as sodium methylate or an enzyme method such as lipase, or a non-selective randomization reaction that is selective with position specificity. Although it may be a transesterification reaction, it is preferably a non-selective randomization reaction.
- the transesterified oil and fat of the present invention is a low-trans type, has excellent plasticity and extensibility in a wide temperature range, and has excellent mouth melting, it can be widely used as a medium melting point oil for margarine / shortening.
- an oil composition for a rollable roll-in excellent in a wide temperature range can be obtained by containing 15 to 80% by weight of the transesterified oil of the present invention in the oil phase.
- the content in the oil phase is less than 15% by weight, the plastic characteristics of the transesterified oil and fat of the present invention become unclear, the stiffness of the oil-in composition for roll-in becomes weak and a wide temperature range, for example, 5 to The extensibility at 25 ° C tends to decrease.
- the blending amount of the high melting point oil or liquid oil is limited to less than 20% by weight, so that the stiffness of the roll-in oil / fat composition becomes weak and a wide temperature range, for example, 5 to 5%.
- the extensibility at 25 ° C tends to decrease.
- the oil phase of the oil and fat composition for roll-in of the present invention includes the lauric oil and fat, the palm oil and fat, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sausage 1 type of fat selected from flower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil and other vegetable oils, animal fats, fractionated oils of these fats, transesterified fats and oils, and extremely hardened oils of such fats and oils Or 2 or more types can be mix
- a high melting point oil and liquid oil having a melting point of 35 to 60 ° C.
- the rising melting point of the oil phase of the oil composition for roll-in is 30 to 30 ° C. It is preferable to adjust to 42 ° C., preferably 32 to 40 ° C., and 20 ° C. SFC to 20 to 45%, preferably 25 to 40%, and 35 ° C. SFC to 12% or less, preferably 9% or less.
- the oil-in-fat composition for roll-in of the present invention may be a margarine type containing an aqueous phase or a shortening type containing no aqueous phase, but is preferably a margarine type containing an aqueous phase.
- the margarine type may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type, but is preferably a water-in-oil type.
- an emulsifier lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid acetate
- Examples include monoglycerides, citric acid monoglycerides, diacetyltartaric acid monoglycerides, lactic acid monoglycerides, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, and stearoyl sodium lactate.
- oil and fat composition for roll-in of the present invention may optionally contain oil-soluble components such as pigments, antioxidants, and fragrances, organic acids, salt, saccharides, powdered milk, fermented milk, and the like. Water soluble components can be used.
- the oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as pigments, antioxidants, and fragrances as necessary to the melted fats and oils.
- the aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.
- the flour dough obtained by mixing wheat flour as a main ingredient and adding water, salt, etc. is thinly stretched, and then the roll-in oil composition is placed on it, folded, and thinly stretched again.
- Specific examples of the layered puffed flour food thus obtained include Danish pastries, croissants, and pies.
- % and parts mean weight basis unless otherwise specified.
- fatty acid composition Measured in accordance with the method prescribed in the Japan Oil Chemistry Association standard oil analysis method (1996 version) 2.4.1.2 methyl esterification method (boron trifluoride methanol method).
- Rising melting point Measured according to the method prescribed in Japan Oil Chemistry Association Standard Oil Analysis Method (1996 version) 2.2.4.2 (rising melting point).
- SFC Measured according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.
- Example 1 44 parts of palm oil fractionated low melting point (iodine value 67), 40 parts of palm kernel oil fractionated low melting point (iodine number 26) and 16 parts of rapeseed extremely hardened oil (iodine number 1.2) were mixed, and sodium methylate was mixed. Random transesterification was carried out as a catalyst, and then decolorization and deodorization were carried out as usual to obtain transesterified oil 1 as purified oil. The composition of the obtained fat 1 is shown in Table 1.
- Example 2 25 parts palm oil fractionated low melting point (iodine number 67), 40 parts palm kernel oil fractionated low melting point (iodine number 26), 23 parts rapeseed extremely hardened oil (iodine number 1.2) and 12 parts rapeseed oil, Random transesterification was carried out using sodium methylate as a catalyst, and then decolorization and deodorization were carried out as usual to obtain transesterified oil 2 as purified oil. The composition of the obtained fat 2 is shown in Table 1.
- Example 3 34 parts of palm oil fractionation low melting point (iodine number 67), 30 parts of palm kernel oil fractionation low melting point (iodine number 26), 27 parts of rapeseed extremely hardened oil (iodine number 1.2) and 9 parts of rapeseed oil, Random transesterification was carried out using sodium methylate as a catalyst, and then decolorization and deodorization were carried out as usual to obtain transesterified oil 3 as purified oil. The composition of the obtained oil and fat 3 is shown in Table 1.
- Example 4 40 parts of low melting point part of palm kernel oil (iodine number 26), 30 parts of rapeseed extremely hardened oil (iodine number 1.2) and 30 parts of rapeseed oil are mixed and subjected to a random transesterification reaction using sodium methylate as a catalyst. Then, decolorization and deodorization were performed as usual to obtain a transesterified oil 4 as a refined oil.
- the composition of the obtained oil and fat 4 is shown in Table 1.
- Comparative Example 1 50 parts of palm oil (iodine value 52), 40 parts of palm kernel oil fractionation low melting point part (iodine number 26) and 10 parts of palm fractionation high melting point part (iodine number 42) are mixed, and random transesterification using sodium methylate as a catalyst. After the reaction, decolorization and deodorization were carried out as usual to obtain a transesterified oil 5 as a refined oil. The composition of the obtained oil and fat 5 is shown in Table 1.
- Comparative Example 2 55 parts of palm oil (iodine number 52), 40 parts of palm kernel oil fractionation low melting point (iodine number 26) and 5 parts of rapeseed extremely hardened oil (iodine number 1.2) are mixed, and a random ester using sodium methylate as a catalyst. An exchange reaction was performed, and thereafter, decolorization and deodorization were performed as usual to obtain a transesterified oil 6 as a refined oil. The composition of the obtained fat 6 is shown in Table 1.
- the following medium melting point transesterified oil and fat and high melting point transesterified oil and fat were separately prepared.
- (Medium melting point transesterified oil) A mixed oil of 50 parts of palm oil (iodine number 52) and 50 parts of palm kernel oil (iodine number 18) is subjected to random transesterification using sodium methylate as a catalyst, and then decolorized and deodorized as usual, and purified. Transesterified fats and oils 7 were obtained as oil. The melting point of fat 7 was 32 ° C.
- Example 5 12.21 parts of fats and oils prepared in Example 1, 10.1 parts of the fats and oils 7, 20 parts of the fats and oils 8, 21 parts of butter oil and 11 parts of rapeseed oil were mixed, and 0.1 parts of lecithin was mixed.
- the oil phase was added.
- An aqueous phase was prepared by adding 1.2 parts of sodium chloride to 14.5 parts of water.
- the oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and quenched and kneaded with a combinator to obtain an oil and fat composition for roll-in 1 having a good structure.
- the rising melting point of the oil phase was 33.6 ° C.
- Example 6 In Example 5, 22.1 parts of fats and oils 1 were replaced with 22.1 parts of fats and oils 2 prepared in Example 2, to prepare a fat and oil composition for roll-in in the same manner as in Example 5, and an oil and fat composition for roll-in. 2 was obtained.
- the rising melting point of the oil phase was 36.1 ° C.
- Example 7 32.1 parts of fat 3 prepared in Example 3, 10.1 parts of the above fat 7, 10 parts of the above fat 8, 21 parts of butter oil and 11 parts of rapeseed oil were mixed together, and 0.1 part of lecithin was mixed.
- the oil phase was added.
- An aqueous phase was prepared by adding 1.2 parts of sodium chloride to 14.5 parts of water.
- the oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and quenched and kneaded with a combinator to obtain a roll-in oil and fat composition 3 having a good structure.
- the rising melting point of the oil phase was 36.3 ° C.
- Example 8 The fats and oils 4 22.1 parts prepared in Example 4, 10.1 parts of the above fats and oils 7, 20 parts of the above fats and oils 8, 21 parts of butter oil and 11 parts of rapeseed oil are mixed together, and 0.1 part of lecithin is mixed.
- the oil phase was added.
- An aqueous phase was prepared by adding 1.2 parts of sodium chloride to 14.5 parts of water.
- the oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and rapidly cooled and kneaded with a combinator to obtain an oil and fat composition 4 for roll-in having a good structure.
- the rising melting point of the oil phase was 35.9 ° C.
- Comparative Example 3 In Example 5, 22.1 parts of fats and oils 1 were replaced with 22.1 parts of fats and oils 5 prepared in Comparative Example 1 to prepare an oil and fat composition for roll-in in the same manner as in Example 5, and an oil and fat composition for roll-in. 5 was obtained.
- the rising melting point of the oil phase was 37.4 ° C.
- Comparative Example 4 In Example 5, 22.1 parts of fats and oils 1 were replaced with 22.1 parts of fats and oils 6 prepared in Comparative Example 2, to prepare an oil and fat composition for roll-in as in Example 5, and an oil and fat composition for roll-in. 6 was obtained.
- the rising melting point of the oil phase was 34.3 ° C.
- Table 2 shows the analysis results of the oil-in compositions for roll-in prepared in Examples 5 to 8 and Comparative Examples 3 to 4.
- Croissants were prepared with the following composition using the oil-in compositions for roll-ins 1 to 6 prepared in Examples 5 to 8 and Comparative Examples 3 to 4.
- Croissant dough combination Strong powder 100 parts by weight Upper white sugar 8 parts by weight Salt 1.6 parts by weight Nonfat dry milk 3 parts by weight Whole egg 10 parts by weight Malt syrup 0.5 parts by weight Kneaded oil 6 parts by weight Yeast 3 parts by weight East food 0.1 50 parts by weight of water 50 parts by weight of the roll-in fat composition used 50 parts by weight as a strong powder.
- Table 3 shows the results of sensory evaluation of the croissants 1 to 6 prepared above by seven panelists and evaluation of mouth melting and texture (crispness, crispy feeling) one day after baking. In all cases, a score of ⁇ or higher was accepted.
- the oil-in-fat compositions 1 to 4 using the transesterified oils 1 to 4 of the present invention have good extensibility at 10 to 20 ° C. and have excellent stiffness. Met.
- the croissants 1 to 4 fired using the oil-and-fat compositions 1 to 4 for roll-in had good meltability in the mouth, and good crispness and crispness.
- Example 13 Each melted oil of 59.5 parts of fats and oils 3 prepared in Example 3, 10 parts of fats and oils and 13.5 parts of rapeseed oil was mixed, and stearic acid monoglyceride (trade name: Emulgie MS, manufactured by Riken Vitamin Co., Ltd.), lecithin 0.1 part was added to make an oil phase. 1 part of sodium chloride was added to 15.8 parts of water to obtain an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and rapidly cooled and kneaded with a combinator to obtain an oil and fat composition 7 for roll-in having a good structure. The rising melting point of the oil phase was 37.4 ° C.
- Comparative Example 7 Transesterified refined oil (iodine value 0.8, rising melting point 53 ° C.) of mixed oil of rapeseed extremely hardened oil 52 parts, palm kernel extremely hardened oil 38 parts and Hyerucic acid rapeseed extremely hardened oil 10 parts as high melting point transesterified oil 9 ) was prepared.
- the melted oils of fats and oils 5 47 parts, fats and oils 8 17 parts, fats and oils 9 5.5 parts and rapeseed oil 13.5 parts prepared in Comparative Example 1 were mixed, and stearic acid monoglyceride (trade name: Emulsy MS, Riken Vitamin) And 0.1 part of lecithin was added to obtain an oil phase.
- Example 14 and Comparative Example 8 In the same manner as in Examples 9 to 12, croissants were prepared using the oil-in compositions 7 and 8 for roll-in prepared in Example 13 and Comparative Example 7, and croissants 7 to 8 were obtained. Evaluation of the stiffness and extensibility of the roll-in oil compositions 7 and 8 was performed in the same manner as in Examples 9-12 under the conditions of 10 ° C. and 20 ° C., and the evaluation of croissants 7-8 was performed in the same manner as in Examples 9-12. The results are shown in Table 5. Table 5
- an oil and fat composition for roll-in having a low transformer type and having excellent plasticity with excellent extensibility in a wide temperature range, a strong stiffness using the plastic fat and oil and excellent extensibility in a wide temperature range, It is possible to provide a layered bakery food excellent in crispness and mouth melting after baking using the oil-in composition for roll-in.
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Abstract
Description
(1) 全構成脂肪酸に対し、ラウリン酸含量が5~25重量%、パルミチン酸含量が5~25重量%及びステアリン酸含量が10~35重量%であり、ステアリン酸/パルミチン酸の重量比率が0.5~7であるエステル交換油脂。
(2) 上昇融点が30~40℃であり、20℃SFCが20~50%、35℃SFCが12%以下である(1)記載のエステル交換油脂。
(3) (1)または(2)記載のエステル交換油脂を油相中に15~80重量%含有するロールイン用油脂組成物。
(4) (3)記載のロールイン用油脂組成物を用いた層状ベーカリー食品。
である。
脂肪酸組成:日本油化学協会基準油脂分析試験法(1996年版)2.4.1.2メチルエステル化法(三フッ化ホウ素メタノール法)に規定の方法に準じて測定した。
上昇融点:日本油化学協会基準油脂分析試験法(1996年版)2.2.4.2(上昇融点)に規定の方法に準じて測定した。
SFC:IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMRに準じて測定した。
実施例1
パーム油分別低融点部(沃素価67)44部、パーム核油分別低融点部(沃素価26)40部及び菜種極度硬化油(沃素価1.2)16部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂1を得た。得られた油脂1の組成を表1に示した。
パーム油分別低融点部(沃素価67)25部、パーム核油分別低融点部(沃素価26)40部、菜種極度硬化油(沃素価1.2)23部及び菜種油12部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂2を得た。得られた油脂2の組成を表1に示した。
パーム油分別低融点部(沃素価67)34部、パーム核油分別低融点部(沃素価26)30部、菜種極度硬化油(沃素価1.2)27部及び菜種油9部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂3を得た。得られた油脂3の組成を表1に示した。
パーム核油分別低融点部(沃素価26)40部、菜種極度硬化油(沃素価1.2)30部及び菜種油30部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂4を得た。得られた油脂4の組成を表1に示した。
パーム油(沃素価52)50部、パーム核油分別低融点部(沃素価26)40部及びパーム分別高融点部(沃素価42)10部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂5を得た。得られた油脂5の組成を表1に示した。
パーム油(沃素価52)55部、パーム核油分別低融点部(沃素価26)40部及び菜種極度硬化油(沃素価1.2)5部を混合し、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂6を得た。得られた油脂6の組成を表1に示した。
(中融点エステル交換油脂)
パーム油(沃素価52)50部とパーム核油(沃素価18)50部の混合油脂を、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂7を得た。油脂7の融点は32℃であった。
(高融点エステル交換油脂)
パーム油高融点部(沃素価40)60部、パーム油(沃素価52)37部、ハイエルシン酸菜種極度硬化油(ヨウ素価1.0)3部の混合油脂を、ナトリウムメチラートを触媒としてランダムエステル交換反応を行い、その後、常法通り脱色、脱臭を行い、精製油としてエステル交換油脂8得た。油脂8の融点は46℃あった。
実施例5
実施例1で調製した油脂1 22.1部、上記油脂7 10.1部、上記油脂8 20部、バターオイル21部及び菜種油11部のそれぞれの融解油を混合し、レシチン0.1部を添加して油相とした。水14.5部に食塩1.2部を添加して水相とした。油相と水相とを60℃で混合攪拌し予備乳化させ、コンビネーターにより急冷捏和し、組織良好なロールイン用油脂組成物1を得た。なお、油相の上昇融点は33.6℃であった。
実施例5において、油脂1 22.1部を実施例2で調製した油脂2 22.1部に置換して、実施例5同様にロールイン用油脂組成物を調製し、ロールイン用油脂組成物2を得た。なお、油相の上昇融点は36.1℃であった。
実施例3で調製した油脂3 32.1部、上記油脂7 10.1部、上記油脂8 10部、バターオイル21部及び菜種油11部のそれぞれの融解油を混合し、レシチン0.1部を添加して油相とした。水14.5部に食塩1.2部を添加して水相とした。油相と水相とを60℃で混合攪拌し予備乳化させ、コンビネーターにより急冷捏和し、組織良好なロールイン用油脂組成物3を得た。なお、油相の上昇融点は36.3℃であった。
実施例4で調製した油脂4 22.1部、上記油脂7 10.1部、上記油脂8 20部、バターオイル21部及び菜種油11部のそれぞれの融解油を混合し、レシチン0.1部を添加して油相とした。水14.5部に食塩1.2部を添加して水相とした。油相と水相とを60℃で混合攪拌し予備乳化させ、コンビネーターにより急冷捏和し、組織良好なロールイン用油脂組成物4を得た。なお、油相の上昇融点は35.9℃であった。
実施例5において、油脂1 22.1部を比較例1で調製した油脂5 22.1部に置換して、実施例5同様にロールイン用油脂組成物を調製し、ロールイン用油脂組成物5を得た。なお、油相の上昇融点は37.4℃であった。
実施例5において、油脂1 22.1部を比較例2で調製した油脂6 22.1部に置換して、実施例5同様にロールイン用油脂組成物を調製し、ロールイン用油脂組成物6を得た。なお、油相の上昇融点は34.3℃であった。
実施例5~8及び比較例3~4で調製したロールイン用油脂組成物1~6を用いて、下記の配合でクロワッサンを調製した。
クロワッサン生地配合
強力粉 100重量部
上白糖 8重量部
食塩 1.6重量部
脱脂粉乳 3重量部
全卵 10重量部
モルトシロップ 0.5重量部
練り込み油脂 6重量部
イースト 3重量部
イーストフード 0.1重量部
水 50重量部
ロールイン油脂組成物は、対強力粉として50重量部を使用した。
上記クロワッサン生地原料を練り上げ、28℃、湿度75%の庫内にて60分間発酵させた後、-18℃のフリーザーで60分間リタードをとった。実施例5~8及び比較例3~4のロールイン用油脂組成物をそれぞれ折り込み(対粉50%)、リバースシーターで3つ折りを2回行った後、-7℃のフリーザーで60分間リタードをとり、リバースシーターで3つ折りを1回行った後、-7℃のフリーザーで45分間リタードをとった。続いてリバースシーターで生地厚4mmまで最終展延し、成形した。成形後、32℃、湿度75%の庫内で60分間発酵させた後、庫内温度210℃のオーブンで16分間焼成し、クロワッサン1~6を得た。
10℃と20℃の恒温室で温調したロールイン用油脂組成物を生地に包んで折り込み(対粉50%)、リバースシーターで3つ折りを2回行い、ロールイン用油脂組成物の伸展性を下記の基準で評価した。また、最終展延時の生地状態から、ロールイン油脂組成物のコシを下記の基準で評価した。評価結果を表3に示した。いずれも○以上を合格とした。
(10℃温調した際のロールイン(伸展性)評価)
◎:ロールイン用油脂組成物に割れずに端まできれいに油脂が伸びる
○:ロールイン用油脂組成物に割れないが、端に生地が残る。
△:ロールイン用油脂組成物に僅かな割れがみられて、端に生地が残る。
×:ロールイン用油脂が割れ、伸びにくい。
(20℃温調した際のロールイン(伸展性)評価)
◎:ロールイン用油脂は割れずに伸びて、軟化せず生地も縮まない
○:ロールイン用油脂は割れずに伸びるが、やや軟化し、生地が縮む
△:ロールイン用油脂は割れずに伸びるが、軟化し、生地が縮む。
×:ロールイン用油脂の軟化し生地に練り込まれる
(最終展延後の成形後の生地状態(コシの評価)
◎:生地のコシが強く、全く縮まず、成形性もよい。
○:生地にコシがあり、ほとんど縮まず、成形性もよい
△:生地がやや軟らかく、やや縮むため、成形性が劣る。
×:生地が軟らかく、縮むため、成形性が悪い。
上記で調製したクロワッサン1~6について、パネラー7名による官能評価を行い、焼成1日後の口溶け、食感(歯切れ、サクサク感)について評価した結果を表3に示した。いずれも○以上を合格とした。
(口溶け)
◎:非常に良好
○:良好
△:やや悪い
×:悪い
(食感)
◎:歯切れ、サクサク感とも非常に良好
○:歯切れ、サクサク感とも良好
△:歯切れ、サクサク感にやや乏しい
×:歯切れ、サクサク感が乏しい
実施例3で調製した油脂3 59.5部、油脂8 10部、及び菜種油13.5部のそれぞれの融解油を混合し、ステアリン酸モノグリセリド(商品名:エマルジーMS,理研ビタミン社製)、レシチン0.1部を添加して油相とした。水15.8部に食塩1部を添加して水相とした。油相と水相とを60℃で混合攪拌し予備乳化させ、コンビネーターにより急冷捏和し、組織良好なロールイン用油脂組成物7を得た。なお、油相の上昇融点は37.4℃であった。
高融点エステル交換油脂9として、菜種極度硬化油 52部、パーム核極度硬化油38部及びハイエルシン酸菜種極度硬化油 10部の混合油のエステル交換精製油(沃素価0.8、上昇融点53℃)を調製した。
比較例1で調製した油脂5 47部、油脂8 17部、上記油脂9 5.5部及び菜種油 13.5部のそれぞれの融解油を混合し、ステアリン酸モノグリセリド(商品名:エマルジーMS,理研ビタミン社製)、レシチン0.1部を添加して油相とした。水15.8部に食塩1部を添加して水相とした。油相と水相とを60℃で混合攪拌し予備乳化させ、コンビネーターにより急冷捏和し、組織良好なロールイン用油脂組成物8を得た。なお、油相の上昇融点は37.5℃であった。
Claims (4)
- 全構成脂肪酸に対し、ラウリン酸含量が5~25重量%、パルミチン酸含量が5~25重量%及びステアリン酸含量が10~35重量%であり、ステアリン酸/パルミチン酸の重量比率が0.5~7であるエステル交換油脂。
- 上昇融点が30~40℃であり、20℃SFCが20~50%、35℃SFCが12%以下である請求項1記載のエステル交換油脂。
- 請求項1または請求項2記載のエステル交換油脂を油相中に15~80重量%含有するロールイン用油脂組成物。
- 請求項3記載のロールイン用油脂組成物を用いた層状ベーカリー食品。
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SG11201808091XA SG11201808091XA (en) | 2016-03-24 | 2017-03-13 | Plastic fat and roll-in fat composition using same |
MYPI2018703360A MY185411A (en) | 2016-03-24 | 2017-03-13 | Plastic oil and fat and roll-in oil and fat composition using same |
US16/087,090 US20210204558A1 (en) | 2016-03-24 | 2017-03-13 | Plastic oil and fat and roll-in oil and fat composition using same |
CN201780018221.3A CN108777971A (zh) | 2016-03-24 | 2017-03-13 | 可塑性油脂及使用其的卷入用油脂组合物 |
JP2018507231A JP6579261B2 (ja) | 2016-03-24 | 2017-03-13 | 可塑性油脂及びこれを用いたロールイン用油脂組成物 |
EP17770000.2A EP3434109B1 (en) | 2016-03-24 | 2017-03-13 | Plastic fat and roll-in fat composition using same |
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WO2020189382A1 (ja) * | 2019-03-20 | 2020-09-24 | 株式会社J-オイルミルズ | エステル交換油脂の製造方法 |
JP2021103989A (ja) * | 2019-12-26 | 2021-07-26 | 日油株式会社 | 菓子パン用油脂組成物 |
JP7518331B2 (ja) | 2019-12-26 | 2024-07-18 | 日油株式会社 | 菓子パン用油脂組成物 |
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CN108777971A (zh) | 2018-11-09 |
JP6579261B2 (ja) | 2019-09-25 |
SG11201808091XA (en) | 2018-10-30 |
US20210204558A1 (en) | 2021-07-08 |
JPWO2017163957A1 (ja) | 2019-02-07 |
EP3434109B1 (en) | 2020-11-25 |
MY185411A (en) | 2021-05-18 |
EP3434109A4 (en) | 2019-12-18 |
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