WO2021166704A1 - Shape modifier for layered puffed food - Google Patents

Shape modifier for layered puffed food Download PDF

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Publication number
WO2021166704A1
WO2021166704A1 PCT/JP2021/004509 JP2021004509W WO2021166704A1 WO 2021166704 A1 WO2021166704 A1 WO 2021166704A1 JP 2021004509 W JP2021004509 W JP 2021004509W WO 2021166704 A1 WO2021166704 A1 WO 2021166704A1
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WO
WIPO (PCT)
Prior art keywords
fat
oil
fatty acid
food
layered swelling
Prior art date
Application number
PCT/JP2021/004509
Other languages
French (fr)
Japanese (ja)
Inventor
亮輔 青木
千弘 石川
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2022501805A priority Critical patent/JPWO2021166704A1/ja
Publication of WO2021166704A1 publication Critical patent/WO2021166704A1/en

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Classifications

    • 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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a shape modifier for layered swelling foods for improving the shape of layered swelling foods.
  • the present invention also relates to a plastic oil / fat composition for layered swelling foods, a dough for layered swelling foods, and a method for producing layered swelling foods using a shape modifier for layered swelling foods. Furthermore, the present invention relates to a method for improving the shape of a layered puffed food.
  • Layered swelling foods such as pies, danishes, and croissants are obtained by applying a plastic oil / fat composition into a flour dough and rolling in the flour dough layer and the oil / fat layer so as to form a multi-layer structure. Is manufactured by heating.
  • the shape of the layered swelling food such as the float (volume), not only has an excellent appearance, but can also affect the crispy texture and melting in the mouth, so it is one of the important factors for increasing the commercial value of the layered swelling food. It is one.
  • Various plastic fat and oil compositions for roll-in are known (for example, Patent Documents 1 to 4 and the like).
  • Patent Document 1 a fat and oil composition containing two types of transesterified oils and liquid fats and oils having different melting points and solid fat contents has excellent extensibility at a low temperature and has a good voluminous feel. It is stated that food can be provided.
  • the commercial value of the layered swelling food can be further enhanced by improving the shape of the layered swelling food such as floating.
  • the present inventors have found that the plant sterol fatty acid ester has an effect of improving the shape of a layered swelling food, and have completed the present invention.
  • a shape modifier for layered swelling foods containing a plant sterol fatty acid ester [1] A shape modifier for layered swelling foods containing a plant sterol fatty acid ester. [2] The shape modifier for layered swelling foods according to the above [1], wherein the plant sterol of the plant sterol fatty acid ester is derived from soybean. [3] The shape modifier for layered swelling food according to the above [1] or [2], wherein the iodine value of the fatty acid of the plant sterol fatty acid ester is 0 or more and 150 or less. [4] A method for producing a layered swelling plastic fat / oil composition for food containing edible fat / oil.
  • the amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible fat is 0.02 parts by mass or more and 5 parts by mass or less.
  • the manufacturing method In the step of adding the plant sterol fatty acid ester to the edible oil and fat, The ratio of the amount of the plant sterol fatty acid ester added (parts by mass) to 100 parts by mass of the edible fat and oil with respect to the solid fat content (%) at 10 ° C. of the edible fat and oil is 0.0003 or more and 0.08 or less.
  • a step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil and (2) The process of preparing flour dough and (3) The step of applying the plastic fat / oil composition to the flour dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
  • the manufacturing method [7] A method for producing a layered swollen food.
  • a step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil and (2) The process of preparing flour dough and (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
  • the manufacturing method [8] A method for improving the floating of layered swelling foods.
  • a step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil and (2) The process of preparing flour dough and (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat. The method.
  • the shape modifier for layered swelling foods of the present invention By blending the shape modifier for layered swelling foods of the present invention into a dough for layered swelling foods, particularly a plastic oil / fat composition for layered swelling foods rolled into the dough, a shape such as a float of the layered swelling foods can be obtained. Can be improved.
  • the commercial value of the layered swelling food can be further enhanced by blending the shape modifier for the layered swelling food of the present invention with the dough for the layered swelling food.
  • workability in producing a dough for layered swelling food can be improved by blending the shape modifier for layered swelling food of the present invention.
  • the present invention relates to a shape modifier for layered swelling foods.
  • the present invention also relates to a plastic oil / fat composition for layered swelling foods, a dough for layered swelling foods, and a method for producing the layered swelling foods for improving the shape of the layered swelling foods.
  • the present invention relates to a method for improving the shape of a layered puffed food.
  • the shape of the layered swelling food can be evaluated by the height of the layered swelling food or the specific volume.
  • the layered swelling food shape modifier according to the present invention is characterized by containing a plant sterol fatty acid ester.
  • the plant sterol fatty acid ester has an effect of improving the shape of the layered swelling food by blending it with the layered swelling food dough, particularly the plastic fat / oil composition for the layered swelling food that is rolled into the dough. ing.
  • plant sterols constituting the plant sterol fatty acid ester various plant sterols obtained from fat-soluble fractions of suitable plants such as soybean, rapeseed, rice bran, rice germ, corn, and olive can be used.
  • suitable plants such as soybean, rapeseed, rice bran, rice germ, corn, and olive
  • plant sterols include ⁇ -sitosterol, ⁇ -sitosterol, stigmasterol, stigmasterol, campesterol, campesterol, brassicasterol, brassicasterol, avenasterol, citrostazienol and the like.
  • soybean-derived plant sterols are preferable in that the floating of the layered swelling food can be further improved.
  • the carbon number of the fatty acid constituting the plant sterol fatty acid ester is not particularly limited, but is preferably 4 or more and 24 or less, more preferably 12 or more and 22 or less, and further preferably 16 or more and 20 or less.
  • the iodine value of the fatty acid constituting the plant sterol fatty acid ester is preferably 0 or more and 150 or less, more preferably 0 or more and 140 or less, and further preferably 0 or more and 130 or less.
  • the "iodine value of fatty acid" constituting the plant sterol fatty acid ester is measured as follows. Fatty acid methyl ester was obtained from plant sterol fatty acid ester according to "2.4.1.2-1996 methyl esterification method (boron trifluoride methanol method)" of the standard fat analysis test method (Japan Oil Chemists' Society).
  • the fatty acid composition is measured according to "2.4.2.1-1996 fatty acid composition (FID constant temperature gas chromatograph method)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society). From the measured fatty acid composition, the iodine value of the fatty acid is calculated according to the “provisional 14-2003 iodine value (calculation method from the fatty acid composition)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society).
  • Examples of the plant sterol fatty acid ester include (1) those extracted from the fat-soluble fraction of the plant, (2) plant sterol and one or more selected from fatty acids and fatty acid esters, using lipase or alkali without solvent.
  • Examples of the catalyst include those obtained by an esterification reaction.
  • Examples of the fatty acid ester include fatty acid methyl ester, fatty acid ethyl ester, and glycerin fatty acid ester. If necessary, the plant sterol fatty acid ester can be further hydrogenated, preferably extremely cured before use.
  • the plant sterol fatty acid ester may be used alone or in combination of two or more.
  • the content of the plant sterol fatty acid ester is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, and further. It is preferably 90% by mass or more and 100% by mass or less, and particularly preferably 93% by mass or more and 100% by mass or less.
  • the layered swelling food shape modifier according to the present invention may contain other components other than the phytosterol fatty acid ester in addition to the phytosterol fatty acid ester. For example, it may contain trace components contained when plant sterols are extracted from a plant body, and other layered swelling food shape modifiers such as edible oils and fats and baking soda.
  • the shape modifier for layered swelling foods according to the present invention has an effect of improving the shape of the layered swelling food obtained by heating the dough by blending it with the dough for layered swelling foods.
  • the shape of the layered swelling food such as the float, can affect the crispy texture and melting in the mouth, so it is one of the important factors for increasing the commercial value of the layered swelling food.
  • the "layered puffed food” is produced by applying a plastic fat and oil composition to a flour dough and heating the dough obtained so that the flour dough layer and the fat and oil layer form a multi-layer structure. Yes, pies such as kneaded pies and puff pastries; Danish; croissants and the like are included.
  • floating of layered swelling food refers to the case where the shape modifier for layered swelling food according to the present invention is blended in the dough and the case where it is not blended in the dough, using the height or specific volume of the layered swelling food as an index. It can be evaluated by comparing the height or specific volume of the layered swelling food.
  • the shape modifier for layered swelling foods according to the present invention is preliminarily contained in a plastic fat or oil composition for layered swelling foods, and the plastic fat or oil composition is rolled in or applied to flour dough. By doing so, it is preferable to add it to the dough of the layered swelling food.
  • the method for producing a plastic oil / fat composition for layered swelling food is a method for producing a plastic oil / fat composition for layered swelling food containing edible oil / fat. Including the step of adding a plant sterol fatty acid ester to the edible oil and fat, The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible fat is 0.02 parts by mass or more and 5 parts by mass or less.
  • the "layered swelling plastic fat / oil composition for food” is not used by being uniformly kneaded into the dough, but is made of plastic by applying the fat / oil to form a multi-layer structure in the dough. Refers to an oil / fat composition.
  • the layered swelling food-grade plastic fat-and-fat composition according to the present invention is a plasticized fat-and-fat composition containing edible fats and oils, and is known in the art except that it includes a step of adding a plant sterol fatty acid ester to the edible fats and oils. It can be produced by a general method, that is, a method including a step of preparing a fat and oil composition and a step of quenching and kneading the fat and oil composition.
  • the method for producing a layered swelling plastic fat / oil composition for food according to the present invention includes a step of adding a plant sterol fatty acid ester to an edible fat / oil in a step of preparing the fat / oil composition.
  • the method of adding the phytosterol fatty acid ester to the edible fat and oil is not particularly limited, but the step of adding the phytosterol fatty acid ester to the edible fat and oil is preferably performed before the step of quenching and kneading the fat and oil composition containing the edible fat and oil. After adding the phytosterol fatty acid ester to the edible fat and oil, it is preferable to uniformly mix the edible fat and oil and the phytosterol fatty acid ester.
  • a step of dissolving an oil-soluble component such as an emulsifier, a flavor, a colorant, etc. in the edible oil / fat may be included, and the aqueous phase component is added to the edible oil / fat. It may include a step of adding.
  • the step of adding the aqueous phase component it is preferable to include the step of emulsifying the obtained composition.
  • the aqueous phase component may contain a seasoning, a milk component, and the like in addition to water.
  • the amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil / fat in the layered swelling food plastic oil / fat composition is 0.02 parts by mass or more and 5 parts by mass or less, preferably 0.03 parts by mass or more 4 It is less than or equal to parts by mass, more preferably 0.04 parts by mass or more and 3 parts by mass or less, further preferably 0.06 parts by mass or more and 2 parts by mass or less, and particularly preferably 0.1 parts by mass or more and 1.5 parts by mass or less. Within the above range, it is possible to produce a plastic oil / fat composition having a good shape, particularly floating, of the layered swelling food.
  • the plastic fat and oil composition for layered swelling food of the present invention contains 60% by mass or more and 100% by mass or less of edible fat and oil based on the total amount of the plastic fat and oil composition. It is preferably 70% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less. Within the above range, a plastic fat / oil composition suitable for dough of layered swelling foods can be obtained.
  • the solid fat content of edible fats and oils at 10 ° C. is preferably 20% or more and 70% or less, and more preferably 30% or more and 65% or less.
  • the solid fat content at 20 ° C. is preferably 20% or more and 50% or less, and more preferably 25% or more and 45% or less.
  • the solid fat content at 30 ° C. is preferably 10% or more and 25% or less, and more preferably 12% or more and 22% or less.
  • the solid fat content at 35 ° C. is preferably 0% or more and 15% or less, and more preferably 2% or more and 12% or less.
  • the solid fat content of edible fats and oils can be measured according to METHOD I described in AOCS Official Measurement CD 16b-93.
  • the ratio of the amount of the plant sterol fatty acid ester added (part by mass) to 100 parts by mass of the edible oil and fat with respect to the solid fat content (%) at 10 ° C. of the edible oil and fat Is preferably 0.0003 or more and 0.08 or less, more preferably 0.0005 or more and 0.06 or less, still more preferably 0.0007 or more and 0.04 or less, and particularly preferably 0.002 or more and 0.03 or less. ..
  • a plastic oil / fat composition having a good shape, particularly floating, of the layered swelling food.
  • a plastic fat or oil composition having excellent extensibility can be produced in the flour dough.
  • Raw oils and fats used for edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, palm oil and other vegetable oils; fish oil, Animal fats and oils such as pork fat, beef tallow, and palm oil; medium-chain fatty acid triglycerides, and processed fats and oils that have been processed by one or more selected from the group consisting of ester exchange, hydrogenation, and fractionation.
  • the raw material fats and oils may be used alone, or two or more kinds of the raw material fats and oils may be mixed and used.
  • the layered swelling food plastic oil / fat composition according to the present invention preferably contains water in an amount of 0% by mass or more and 40% by mass or less, more preferably 0% by mass or more and 30% by mass or less, and further preferably 0% by mass or more and 20% by mass or more. Contains less than% by mass.
  • the layered swelling food plastic oil / fat composition according to the present invention may contain an emulsifier, if necessary. When an emulsifier is used, the content is preferably more than 0% by mass and 5% by mass or less, more preferably more than 0% by mass and 3% by mass or less, and further preferably more than 0% by mass and 2% by mass or less.
  • the emulsifier is not particularly limited, but is limited to lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and Examples thereof include polyoxyethylene sorbitan fatty acid ester.
  • the layered swelling food plastic oil / fat composition according to the present invention may contain other components as long as the effects of the present invention are not impaired.
  • the components are not particularly limited, but are antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienol, lignans, ubiquinones, xanthins, oryzanols, catechins, polyphenols, and tea extracts; Colorants such as carotene; Fragrances; Seasonings such as salt, sugar, amino acids; Polysaccharides such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, alginic acid, dextrin, cellulose; Sodium caseinate, defatted milk powder, etc. Milk components and the like.
  • the total content of the edible oil / fat, the plant sterol fatty acid ester and water is preferably 60% by mass or more and 100% by mass or less, preferably 75% by mass or more. 100% by mass or less is more preferable, 90% by mass or more and 100% by mass or less is further preferable, and 95% by mass or more and 100% by mass or less is even more preferable.
  • the step of quenching and kneading the fat and oil composition is a step of plasticizing the fat and oil composition to produce a plastic fat and oil composition.
  • the fat and oil composition is rapidly cooled by passing it through a quenching and kneading device typified by a combinator, a perfector, a botator, a nexus, etc.
  • An oil / fat composition can be obtained.
  • the shape of the layered swelling plastic fat composition for food is not particularly limited, and it can be molded into a desired shape and used.
  • the shape of the layered swelling food plastic oil / fat composition may be sheet-like, chip-like, block-like, or the like, and is preferably sheet-like or chip-like.
  • sheet-like means a plate-like material having a thickness of about 5 mm to 5 cm.
  • chip shape means a small piece having a long side of about 1 cm to 5 cm
  • the "block shape” means a lump having a size larger than this.
  • the method for producing a layered puffed food dough according to the present invention is as follows. (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and (2) The process of preparing flour dough and (3) The step of applying the plastic fat / oil composition to the flour dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
  • step (1) a plastic fat / oil composition for layered swelling food containing edible fat / oil is produced.
  • the specific method is as described in the above-mentioned "2. Method for producing a plastic fat / oil composition for layered swelling food”.
  • the flour dough is prepared.
  • the "flour dough” refers to a dough in which raw materials containing flour are uniformly mixed.
  • Examples of the flour used in the present invention include wheat flour, rice flour, soybean flour, rye flour, barley flour, corn flour and the like.
  • the wheat flour is not particularly limited as long as it is used for layered swelling foods, and for example, strong flour, medium-strength flour, weak flour and combinations thereof can be used, but it is preferable to include strong flour.
  • the rice flour is not particularly limited as long as it is used for layered swelling foods, and for example, glutinous rice flour can be used.
  • the soybean flour is not particularly limited as long as it is used for layered swelling foods, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used.
  • the rye flour, barley flour and corn flour are not particularly limited as long as they are used for layered swelling foods. These flours may be used alone or in combination of two or more.
  • the content of the flour is preferably 20% by mass or more and 60% by mass or less, more preferably 25% by mass or more and 55% by mass or less, still more preferably 30% by mass or more and 50% by mass or less, based on the total amount of the layered swelling food dough. , 35% by mass or more and 50% by mass or less is particularly preferable.
  • flour dough includes water, eggs, milk, salt, sugar, fats and oils for kneading, yeast, starch, leavening agent, salt, sweetener, skim milk powder, flavor powder, quality improver, gluten, etc. Seeds or two or more may be further added. The blending amount of these may be appropriately determined according to the intended use and purpose.
  • the leavening agent is not particularly limited as long as it is used for layered swelling foods, and is, for example, sodium bicarbonate, potassium carbonate, sodium aluminum phosphate, acidic sodium pyrophosphate, sodium aluminum sulfate, monocalcium phosphate and these. Combinations can be used.
  • the sweetener is not particularly limited as long as it is used for layered swelling foods, and monosaccharides such as glucose, fructose and high fructose corn syrup, disaccharides such as sugar, maltose and trehalose, oligosaccharides and reduced starch decomposition products.
  • monosaccharides such as glucose, fructose and high fructose corn syrup, disaccharides such as sugar, maltose and trehalose, oligosaccharides and reduced starch decomposition products.
  • Synthetic sweeteners such as honey, sugar honey, maple syrup, or aspartame, natural sweeteners such as stevia, and combinations thereof can be used.
  • the flour dough can be prepared by uniformly mixing these raw materials.
  • the plastic fat and oil composition is applied to the flour dough so that the plastic fat and oil composition forms a plurality of layers in the flour dough, and the dough for layered swelling food is applied.
  • the plastic fat and oil composition is applied (applied) to the flour dough so that the plastic fat and oil composition forms a plurality of layers in the flour dough” means the plasticity. It means that the plastic fat and oil composition is combined and combined in the flour dough so that the fat and oil composition forms a plurality of layers in the flour dough.
  • the number of layers of the plastic fat / oil composition varies depending on the use and purpose and is not particularly limited, but is generally 27 or more. be.
  • the method of applying the plastic fat composition to the flour dough so as to form a plurality of layers in the flour dough may be appropriately selected depending on the desired layered swelling food.
  • the flour dough is used as a sheet.
  • the plastic fat composition can be folded into the flour dough so as to form a plurality of layers.
  • the plastic fat and oil composition in the form of chips is mixed with the flour dough, and the plastic fat and oil composition is mixed.
  • the plastic fat and oil composition can form a plurality of layers in the flour dough.
  • a folding step may be appropriately performed.
  • the layered swelling food dough can be produced as described above.
  • the content of the plastic fat / oil composition in the obtained dough for layered swelling food may be appropriately adjusted depending on the desired layered swelling food, and is not particularly limited, but is usually preferably 10% by mass or more and 45% by mass or less. , More preferably 12% by mass or more and 45% by mass or less, further preferably 13% by mass or more and 40% by mass or less, and particularly preferably 14% by mass or more and 35% by mass or less.
  • the method for producing a layered swelling food according to the present invention is as follows. (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and (2) The process of preparing flour dough and (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough. (4) Including a step of heating the layered swelling food dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
  • Steps (1) to (3) are the same as those described in "3. Method for producing layered swelling food dough”. Hereinafter, step (4) will be described.
  • step (4) the dough for layered swelling food is heated to produce layered swelling food.
  • the heating temperature may be appropriately selected depending on the desired layered swollen food.
  • 150 ° C. or higher and 250 ° C. or lower is preferable, 170 ° C. or higher and 240 ° C. or lower is more preferable, and 180 ° C. or higher and 220 ° C. or lower is further preferable.
  • oil butterflies it is preferably 150 ° C. or higher and 200 ° C. or lower, more preferably 160 ° C. or higher and 190 ° C. or lower, and further preferably 170 ° C. or higher and 185 ° C. or lower.
  • the layered swelling food dough obtained in step (3) is preferably molded into a desired shape before heating.
  • the step of adding the filling may be either before or after heating.
  • the shape of the layered swelling food is not particularly limited and may be appropriately determined according to the purpose and use. Fillings include, for example, bean paste, chocolate, jam, custard, cheese, curry, stew, minced meat sauce, gratin and the like.
  • the desired layered swelling food can be produced as described above.
  • a method for improving the floating of a layered swelling food is a method for improving the floating of a layered swelling food.
  • (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and (2) The process of preparing flour dough and (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
  • the step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat. The method is provided.
  • steps (1) to (3) are the same as those described in the above "3.
  • Method for producing layered swelling food dough Further, the step (4) is the same as that described in the above-mentioned "4. Method for producing layered swollen food”.
  • the floating of the layered swelling food can be evaluated by the height and the specific volume of the layered swelling food.
  • the height of the layered swelling food is an index showing how much the layered swelling food swells in the vertical direction.
  • the step (1) does not include the step of adding the plant sterol fatty acid ester to the edible fat by adding the plant sterol fatty acid ester to the edible fat and oil to produce the layered swelling plastic fat and oil composition for food. Except for this, the height of the layered swelling food can be increased as compared with the case where the layered swelling food is produced under the same conditions.
  • the "height of the layered swollen food” shall be measured by the measuring method shown in the examples.
  • the specific volume of the layered swelling food is an index showing how much the layered swelling food is swelled as a whole.
  • the step (1) does not include the step of adding the plant sterol fatty acid ester to the edible fat by adding the plant sterol fatty acid ester to the edible fat and oil to produce the layered swelling plastic fat and oil composition for food. Except for this, the specific volume of the layered swelling food can be increased as compared with the case where the layered swelling food is produced under the same conditions.
  • the "specific volume of the layered swollen food" shall be measured by the measuring method shown in the examples.
  • Solid fat content The solid fat content (%) of each edible fat was measured by METHOD I described in AOCS Official Measurement CD 16b-93.
  • Chip-shaped Plastic Oil / Fat Composition The raw materials of the oil phase shown in Table 2 were placed in a mixing tank, and the mixture was stirred while heating at 65 ° C. Next, the raw materials of the aqueous phase shown in Table 2 were mixed and dissolved in advance, added to a mixing tank, and stirred while being maintained at 65 ° C. to obtain an emulsion. The obtained emulsion was passed through a perfector and rapidly cooled and kneaded to obtain a plastic fat and oil composition. The plastic oil / fat composition was formed into a columnar shape (chip shape) having a diameter of 6 mm and a length of 3 cm at the time of filling.
  • raw materials other than the chip-shaped plastic fat composition were placed in a bowl of a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd.).
  • the bowl was attached to a vertical mixer with hooks and mixed at low speed for 4 minutes to prepare flour dough.
  • the mixing was temporarily stopped, and the chip-shaped plastic fat composition was put into a bowl and mixed at a low speed for 60 seconds to prepare a puff pastry.
  • the mixed puff pastry was transferred from the bowl to a reverse sheeter, stretched to a thickness of 6 mm, folded in four, stretched again to a thickness of 6 mm, and further folded in four.
  • the pie dough After resting the pie dough folded in four twice at 5 ° C for 90 minutes, it was stretched to a thickness of 6 mm using a reverse sheeter, folded in four, stretched to a thickness of 4 mm, and then cut into a square with a side of 10 cm. ..
  • the cut puff pastry was stored in a cold storage at 5 ° C. for 15 hours.
  • the pie dough taken out of the cold storage was adjusted to 15 ° C. and then baked in an oven set at 210 ° C. for the upper tier and 210 ° C. for the lower tier for 22 minutes to produce a kneaded pie.
  • the height and specific volume of the obtained kneaded pie were measured, and the floating of the kneaded pie was evaluated. The measurement was performed on 18 samples, and the average values were taken as the measured values of height and specific volume, respectively. Table 5 shows the workability evaluation results.
  • ⁇ Height of kneaded pie> The height of the kneaded pie was measured by the following procedure. The kneading pie was placed on a flat work table, and the length from the work table to the highest point of the kneading pie was set as the height.
  • ⁇ Specific volume of kneaded pie> The specific volume of the kneaded pie was measured by the following procedure. The rapeseed seeds were scraped and filled in a rectangular parallelepiped container. Next, the rapeseed seeds in the container were collected and the container was emptied. Subsequently, the layered swollen food whose mass had been measured in advance was placed in an empty container. The collected rapeseed seeds were placed in a container containing a kneaded pie, and the volume of the rapeseed seeds overflowing from the container was measured using a measuring cylinder. The specific volume was calculated according to the following equation. Specific volume (mL / g) (Volume of overflowing rapeseed seeds (mL)) ⁇ (Mass of kneaded pie (g))
  • Sheet-shaped plastic oil / fat composition Prepared in (4) above Bread making improver: Prima panel (manufactured by Puratos)
  • Raw yeast Regular raw yeast (manufactured by Oriental Yeast Co., Ltd.)
  • Kneaded oil Facier (manufactured by J-Oil Mills Co., Ltd.)
  • raw materials other than the sheet-shaped plastic fat composition were placed in a bowl of a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd.).
  • the bowl was attached to a vertical mixer with hooks and mixed at 1st speed for 6 minutes and 2nd speed for 6 minutes to prepare flour dough.
  • the prepared flour dough was taken out of the bowl, allowed to rest at 23 ° C. for 20 minutes, thickened to 10 mm, and stored in a freezer set at ⁇ 5 ° C. for 16 hours.
  • a sheet-shaped plastic fat / oil composition whose temperature was adjusted to 15 ° C. was wrapped in the flour dough taken out from the freezer to prepare a dough for Danish.
  • the danish dough was stretched to a thickness of 8 mm using a reverse seater, folded in three, stretched again to a thickness of 8 mm, further folded in three, and stretched to a thickness of 7 mm using a reverse seater.
  • the dough for Danish which was folded in three twice, was stored in a freezer set at ⁇ 5 ° C. for 60 minutes.
  • the dough for Danish taken out from the freezer was stretched to a thickness of 7 mm using a reverse sheeter, folded in three, and then stored again in the freezer set at ⁇ 5 ° C. for 60 minutes.
  • the dough for Danish taken out from the freezer was stretched to a thickness of 3 mm using a reverse sheeter, and then cut into a square having a side of 11 cm.
  • the cut dough for Danish was fermented at 36 ° C. and 75% relative humidity for 60 minutes.
  • the fermented dough for danish was baked in an oven set at 200 ° C. in the upper stage and 190 ° C. in the lower stage for 14 minutes to obtain a danish.
  • the height and specific volume of the obtained Danish were measured, and the floating of the Danish was evaluated. The measurement was performed on 18 samples, and the average values were taken as the measured values of height and specific volume, respectively.
  • the height and specific volume of the danish were measured by replacing the kneaded pie with the danish in the measurement of the height and the specific volume of the kneaded pie described in (B) above. Table 7 shows the workability evaluation results.
  • the plant sterol fatty acid ester has the effect of improving the shape of the layered swelling food. Further, by adding the plant sterol fatty acid ester to the edible fat and oil, the extensibility of the plastic fat and oil composition is improved, and there is also an effect of improving the workability when producing the layered swelling food dough. By blending the plant sterol fatty acid ester with the dough for layered swelling food, the commercial value of the layered swelling food can be further enhanced.

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Abstract

The present invention pertains to a shape modifier for a layered puffed food, said shape modifier comprising a vegetable sterol fatty acid ester. Further, the present invention pertains to: a method for producing a plastic fat composition for a layered puffed food, said method comprising a step for adding a vegetable sterol fatty acid ester to an edible fat; a method for producing a dough for a layered puffed food, said method comprising a step for applying the plastic fat composition to a cereal flour dough in such a manner that the plastic fat composition forms multiple layers in the cereal flour dough; and a method for producing a layered puffed food. Furthermore, the present invention pertains to a method for improving the puffing of a layered puffed food.

Description

層状膨化食品用形状改質剤Layered swelling food shape modifier
　本発明は、層状膨化食品の形状を改良するための層状膨化食品用形状改質剤に関する。また本発明は、層状膨化食品用形状改質剤を用いた層状膨化食品用可塑性油脂組成物、層状膨化食品用生地および層状膨化食品の製造方法に関する。さらに本発明は、層状膨化食品の形状を改良する方法に関する。 The present invention relates to a shape modifier for layered swelling foods for improving the shape of layered swelling foods. The present invention also relates to a plastic oil / fat composition for layered swelling foods, a dough for layered swelling foods, and a method for producing layered swelling foods using a shape modifier for layered swelling foods. Furthermore, the present invention relates to a method for improving the shape of a layered puffed food.
　パイ、デーニッシュおよびクロワッサンなどに代表される層状膨化食品は、穀粉生地中に可塑性油脂組成物を適用し、穀粉生地層と油脂層が多層構造を形成するようにロールインして得られた生地を加熱して製造される。層状膨化食品の浮き（ボリューム感）などの形状は、外観に優れるだけでなく、サクサクとした食感や口溶けにも影響しうるため、層状膨化食品の商品価値を高めるための重要な要素の一つである。
　ロールイン用の可塑性油脂組成物としては、様々なものが知られている（例えば、特許文献１から４など）。これらの中で、特許文献１では、融点および固体脂含量の異なる２種類のエステル交換油および液状油脂を含有する油脂組成物が、低温での伸展性に優れ、良好なボリューム感を有する層状膨化食品を提供できることが記載されている。 Layered swelling foods such as pies, danishes, and croissants are obtained by applying a plastic oil / fat composition into a flour dough and rolling in the flour dough layer and the oil / fat layer so as to form a multi-layer structure. Is manufactured by heating. The shape of the layered swelling food, such as the float (volume), not only has an excellent appearance, but can also affect the crispy texture and melting in the mouth, so it is one of the important factors for increasing the commercial value of the layered swelling food. It is one.
Various plastic fat and oil compositions for roll-in are known (for example, Patent Documents 1 to 4 and the like). Among these, in Patent Document 1, a fat and oil composition containing two types of transesterified oils and liquid fats and oils having different melting points and solid fat contents has excellent extensibility at a low temperature and has a good voluminous feel. It is stated that food can be provided.
特開２０１９－１７０２３１号公報JP-A-2019-170231 特開２０１９－１２２３０４号公報JP-A-2019-122304 特開２０１９－１９３６１０号公報JP-A-2019-193610 特開２０１８－１６６４１４号公報Japanese Unexamined Patent Publication No. 2018-166414
　層状膨化食品の浮きなどの形状を良好なものとすることで、層状膨化食品の商品価値を一層高められることが望ましい。 It is desirable that the commercial value of the layered swelling food can be further enhanced by improving the shape of the layered swelling food such as floating.
　本発明者らは、植物ステロール脂肪酸エステルが、層状膨化食品の形状を改良する効果を有することを見出し、本発明を完成した。 The present inventors have found that the plant sterol fatty acid ester has an effect of improving the shape of a layered swelling food, and have completed the present invention.
　すなわち、本発明は、以下に示したとおりである。
［１］植物ステロール脂肪酸エステルを含む層状膨化食品用形状改質剤。
［２］前記植物ステロール脂肪酸エステルの植物ステロールが大豆由来である、前記［１］に記載の層状膨化食品用形状改質剤。
［３］前記植物ステロール脂肪酸エステルの脂肪酸のヨウ素価が０以上１５０以下である、前記［１］または［２］に記載の層状膨化食品用形状改質剤。
［４］食用油脂を含む層状膨化食品用可塑性油脂組成物の製造方法であって、
　前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含み、
　前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量は、０．０２質量部以上５質量部以下である、
前記製造方法。
［５］前記食用油脂に植物ステロール脂肪酸エステルを添加する工程において、
　前記食用油脂の１０℃における固体脂含量（％）に対する、前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量（質量部）の割合が、０．０００３以上０．０８以下である、前記［４］に記載の製造方法。
［６］層状膨化食品用生地の製造方法であって、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
前記製造方法。
［７］層状膨化食品の製造方法であって、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
　（４）前記層状膨化食品用生地を加熱する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
前記製造方法。
［８］層状膨化食品の浮きを改良する方法であって、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
　（４）前記層状膨化食品用生地を加熱する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
前記方法。 That is, the present invention is as shown below.
[1] A shape modifier for layered swelling foods containing a plant sterol fatty acid ester.
[2] The shape modifier for layered swelling foods according to the above [1], wherein the plant sterol of the plant sterol fatty acid ester is derived from soybean.
[3] The shape modifier for layered swelling food according to the above [1] or [2], wherein the iodine value of the fatty acid of the plant sterol fatty acid ester is 0 or more and 150 or less.
[4] A method for producing a layered swelling plastic fat / oil composition for food containing edible fat / oil.
Including the step of adding a plant sterol fatty acid ester to the edible oil and fat,
The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible fat is 0.02 parts by mass or more and 5 parts by mass or less.
The manufacturing method.
[5] In the step of adding the plant sterol fatty acid ester to the edible oil and fat,
The ratio of the amount of the plant sterol fatty acid ester added (parts by mass) to 100 parts by mass of the edible fat and oil with respect to the solid fat content (%) at 10 ° C. of the edible fat and oil is 0.0003 or more and 0.08 or less. The manufacturing method according to [4].
[6] A method for producing a layered swelling food dough.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) The step of applying the plastic fat / oil composition to the flour dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
The manufacturing method.
[7] A method for producing a layered swollen food.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
(4) Including a step of heating the layered swelling food dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
The manufacturing method.
[8] A method for improving the floating of layered swelling foods.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
(4) Including a step of heating the layered swelling food dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
The method.
　本発明の層状膨化食品用形状改質剤を、層状膨化食品用生地、特に該生地にロールインされる層状膨化食品用可塑性油脂組成物に配合することで、層状膨化食品の浮きなどの形状を改良することができる。本発明の好ましい態様によれば、本発明の層状膨化食品用形状改質剤を層状膨化食品用生地に配合することで、層状膨化食品の商品価値をより一層高めることができる。また、本発明の好ましい態様によれば、本発明の層状膨化食品用形状改質剤を配合することで層状膨化食品用生地を製造する際の作業性を向上させることができる。 By blending the shape modifier for layered swelling foods of the present invention into a dough for layered swelling foods, particularly a plastic oil / fat composition for layered swelling foods rolled into the dough, a shape such as a float of the layered swelling foods can be obtained. Can be improved. According to a preferred embodiment of the present invention, the commercial value of the layered swelling food can be further enhanced by blending the shape modifier for the layered swelling food of the present invention with the dough for the layered swelling food. Further, according to a preferred embodiment of the present invention, workability in producing a dough for layered swelling food can be improved by blending the shape modifier for layered swelling food of the present invention.
　本発明は層状膨化食品用形状改質剤に関する。また本発明は、層状膨化食品の形状を改良するための、層状膨化食品用可塑性油脂組成物、層状膨化食品用生地および層状膨化食品の製造方法に関する。さらに本発明は、層状膨化食品の形状を改良する方法に関する。なお、本発明において、層状膨化食品の形状は、層状膨化食品の高さ、または比容積で評価することができる。以下、各発明について詳しく説明する。 The present invention relates to a shape modifier for layered swelling foods. The present invention also relates to a plastic oil / fat composition for layered swelling foods, a dough for layered swelling foods, and a method for producing the layered swelling foods for improving the shape of the layered swelling foods. Furthermore, the present invention relates to a method for improving the shape of a layered puffed food. In the present invention, the shape of the layered swelling food can be evaluated by the height of the layered swelling food or the specific volume. Hereinafter, each invention will be described in detail.
１．層状膨化食品用形状改質剤
　本発明にかかる層状膨化食品用形状改質剤は植物ステロール脂肪酸エステルを含むことを特徴とする。前述したとおり、植物ステロール脂肪酸エステルは、層状膨化食品用生地、特に該生地にロールインされる層状膨化食品用可塑性油脂組成物に配合することで、層状膨化食品の形状を改良する効果を有している。 1. 1. Layered swelling food shape modifier The layered swelling food shape modifier according to the present invention is characterized by containing a plant sterol fatty acid ester. As described above, the plant sterol fatty acid ester has an effect of improving the shape of the layered swelling food by blending it with the layered swelling food dough, particularly the plastic fat / oil composition for the layered swelling food that is rolled into the dough. ing.
　植物ステロール脂肪酸エステルを構成する植物ステロールとしては、大豆、菜種、米糠、米胚芽、コーン、オリーブ等の適当な植物の脂溶性画分より得られる各種の植物ステロールを使用することができる。植物ステロールの代表例としては、例えば、β－シトステロール、β－シトスタノール、スチグマステロール、スチグマスタノール、カンペステロール、カンペスタノール、ブラシカステロール、ブラシカスタノール、アベナステロール、シトロスタジエノール等が挙げられる。 As the plant sterols constituting the plant sterol fatty acid ester, various plant sterols obtained from fat-soluble fractions of suitable plants such as soybean, rapeseed, rice bran, rice germ, corn, and olive can be used. Typical examples of plant sterols include β-sitosterol, β-sitosterol, stigmasterol, stigmasterol, campesterol, campesterol, brassicasterol, brassicasterol, avenasterol, citrostazienol and the like.
　これらの中でも、本発明においては、層状膨化食品の浮きをより改善できる点で、大豆由来の植物ステロールが好ましい。 Among these, in the present invention, soybean-derived plant sterols are preferable in that the floating of the layered swelling food can be further improved.
　植物ステロール脂肪酸エステルを構成する脂肪酸の炭素数は、特に制限されないが、４以上２４以下が好ましく、より好ましくは１２以上２２以下、さらに好ましくは１６以上２０以下である。 The carbon number of the fatty acid constituting the plant sterol fatty acid ester is not particularly limited, but is preferably 4 or more and 24 or less, more preferably 12 or more and 22 or less, and further preferably 16 or more and 20 or less.
　また、植物ステロール脂肪酸エステルを構成する脂肪酸のヨウ素価は０以上１５０以下であることが好ましく、より好ましくは０以上１４０以下、さらに好ましくは０以上１３０以下である。ここで、植物ステロール脂肪酸エステルを構成する「脂肪酸のヨウ素価」は次のとおり測定される。
　植物ステロール脂肪酸エステルを基準油脂分析試験法（社団法人日本油化学会）の「２．４．１．２－１９９６メチルエステル化法（三フッ化ホウ素メタノール法）」に従って、脂肪酸メチルエステルを得た後、基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．１－１９９６脂肪酸組成（ＦＩＤ恒温ガスクロマトグラフ法）」に従って、脂肪酸組成を測定する。測定した脂肪酸組成から、基準油脂分析試験法（社団法人日本油化学会）の「暫１４－２００３ヨウ素価（脂肪酸組成からの計算法）」に従って、脂肪酸のヨウ素価を算出する。 The iodine value of the fatty acid constituting the plant sterol fatty acid ester is preferably 0 or more and 150 or less, more preferably 0 or more and 140 or less, and further preferably 0 or more and 130 or less. Here, the "iodine value of fatty acid" constituting the plant sterol fatty acid ester is measured as follows.
Fatty acid methyl ester was obtained from plant sterol fatty acid ester according to "2.4.1.2-1996 methyl esterification method (boron trifluoride methanol method)" of the standard fat analysis test method (Japan Oil Chemists' Society). After that, the fatty acid composition is measured according to "2.4.2.1-1996 fatty acid composition (FID constant temperature gas chromatograph method)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society). From the measured fatty acid composition, the iodine value of the fatty acid is calculated according to the "provisional 14-2003 iodine value (calculation method from the fatty acid composition)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society).
　植物ステロール脂肪酸エステルとしては、（１）植物の脂溶性画分より抽出されるもの、（２）植物ステロールと、脂肪酸および脂肪酸エステルから選ばれる１種以上とを、無溶媒下、リパーゼまたはアルカリを触媒としてエステル化反応させて得られるもの、などが挙げられる。なお、前記脂肪酸エステルとしては、脂肪酸メチルエステル、脂肪酸エチルエステル、グリセリン脂肪酸エステルなどが挙げられる。前記植物ステロール脂肪酸エステルは、必要に応じて、さらに水素添加、好ましくは極度硬化して用いることができる。 Examples of the plant sterol fatty acid ester include (1) those extracted from the fat-soluble fraction of the plant, (2) plant sterol and one or more selected from fatty acids and fatty acid esters, using lipase or alkali without solvent. Examples of the catalyst include those obtained by an esterification reaction. Examples of the fatty acid ester include fatty acid methyl ester, fatty acid ethyl ester, and glycerin fatty acid ester. If necessary, the plant sterol fatty acid ester can be further hydrogenated, preferably extremely cured before use.
　本発明にかかる層状膨化食品用形状改質剤において、植物ステロール脂肪酸エステルは、１種で用いても、２種以上を組み合わせて用いてもよい。
　本発明にかかる層状膨化食品用形状改質剤において、植物ステロール脂肪酸エステルの含有量は、７０質量％以上１００質量％以下であることが好ましく、より好ましくは８０質量％以上１００質量％以下、さらに好ましくは９０質量％以上１００質量％以下、特に好ましくは９３質量％以上１００質量％以下である。本発明にかかる層状膨化食品用形状改質剤には、植物ステロール脂肪酸エステルのほか、植物ステロール脂肪酸エステル以外の他の成分を含んでいてもよい。たとえば、植物ステロールを植物体から抽出した際に含まれる微量成分や、食用油脂、重曹などの他の層状膨化食品用形状改質剤を含んでいてもよい。 In the layered swelling food shape modifier according to the present invention, the plant sterol fatty acid ester may be used alone or in combination of two or more.
In the layered swelling food shape modifier according to the present invention, the content of the plant sterol fatty acid ester is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, and further. It is preferably 90% by mass or more and 100% by mass or less, and particularly preferably 93% by mass or more and 100% by mass or less. The layered swelling food shape modifier according to the present invention may contain other components other than the phytosterol fatty acid ester in addition to the phytosterol fatty acid ester. For example, it may contain trace components contained when plant sterols are extracted from a plant body, and other layered swelling food shape modifiers such as edible oils and fats and baking soda.
　本発明にかかる層状膨化食品用形状改質剤は、層状膨化食品用生地に配合することにより、該生地を加熱して得られる層状膨化食品の形状を改良する効果を有している。層状膨化食品の浮きなどの形状は、サクサクとした食感や口溶けにも影響しうるため、層状膨化食品の商品価値を高めるための重要な要素の一つである。
　ここで「層状膨化食品」とは、穀粉生地中に可塑性油脂組成物を適用し、穀粉生地層と油脂層が多層構造を形成するようにして得られた生地を加熱して製造されるものであり、練りパイ、折りパイ等のパイ；デーニッシュ；クロワッサンなどが含まれる。
　また「層状膨化食品の浮き」は、層状膨化食品の高さまたは比容積を指標として、本発明にかかる層状膨化食品用形状改質剤を生地に配合した場合と、生地に配合しなかった場合の層状膨化食品の高さまたは比容積を比較することによって評価することができる。
　本発明の好ましい態様によれば、本発明にかかる層状膨化食品用形状改質剤は、層状膨化食品用可塑性油脂組成物に予め含有させ、該可塑性油脂組成物を穀粉生地中にロールインまたは適用することで、層状膨化食品の生地に配合することが好ましい。 The shape modifier for layered swelling foods according to the present invention has an effect of improving the shape of the layered swelling food obtained by heating the dough by blending it with the dough for layered swelling foods. The shape of the layered swelling food, such as the float, can affect the crispy texture and melting in the mouth, so it is one of the important factors for increasing the commercial value of the layered swelling food.
Here, the "layered puffed food" is produced by applying a plastic fat and oil composition to a flour dough and heating the dough obtained so that the flour dough layer and the fat and oil layer form a multi-layer structure. Yes, pies such as kneaded pies and puff pastries; Danish; croissants and the like are included.
Further, "floating of layered swelling food" refers to the case where the shape modifier for layered swelling food according to the present invention is blended in the dough and the case where it is not blended in the dough, using the height or specific volume of the layered swelling food as an index. It can be evaluated by comparing the height or specific volume of the layered swelling food.
According to a preferred embodiment of the present invention, the shape modifier for layered swelling foods according to the present invention is preliminarily contained in a plastic fat or oil composition for layered swelling foods, and the plastic fat or oil composition is rolled in or applied to flour dough. By doing so, it is preferable to add it to the dough of the layered swelling food.
２．層状膨化食品用可塑性油脂組成物の製造方法
　本発明にかかる層状膨化食品用可塑性油脂組成物の製造方法は、食用油脂を含む層状膨化食品用可塑性油脂組成物の製造方法であって、
　前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含み、
　前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量は、０．０２質量部以上５質量部以下であることを特徴とする。ここで「層状膨化食品用可塑性油脂組成物」とは、生地中に均質に練り込んで使用されるものではなく、生地中に油脂が多層構造を形成するように適用して使用される可塑性の油脂組成物をいう。 2. Method for Producing Plastic Oil / Fat Composition for Layered Swelling Food The method for producing a plastic oil / fat composition for layered swelling food according to the present invention is a method for producing a plastic oil / fat composition for layered swelling food containing edible oil / fat.
Including the step of adding a plant sterol fatty acid ester to the edible oil and fat,
The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible fat is 0.02 parts by mass or more and 5 parts by mass or less. Here, the "layered swelling plastic fat / oil composition for food" is not used by being uniformly kneaded into the dough, but is made of plastic by applying the fat / oil to form a multi-layer structure in the dough. Refers to an oil / fat composition.
　本発明にかかる層状膨化食品用可塑性油脂組成物は、食用油脂を含む油脂組成物を可塑化したものであり、食用油脂に植物ステロール脂肪酸エステルを添加する工程を含むこと以外は当業界で知られている一般的な方法、すなわち、油脂組成物を準備する工程と、油脂組成物を急冷練り合わせする工程とを含む方法で製造することができる。 The layered swelling food-grade plastic fat-and-fat composition according to the present invention is a plasticized fat-and-fat composition containing edible fats and oils, and is known in the art except that it includes a step of adding a plant sterol fatty acid ester to the edible fats and oils. It can be produced by a general method, that is, a method including a step of preparing a fat and oil composition and a step of quenching and kneading the fat and oil composition.
　本発明にかかる層状膨化食品用可塑性油脂組成物の製造方法においては、油脂組成物を準備する工程において、食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む。
　食用油脂に植物ステロール脂肪酸エステルを添加する方法は特に制限されないが、食用油脂に植物ステロール脂肪酸エステルを添加する工程は、食用油脂を含む油脂組成物を急冷練り合わせる工程の前に行うことが好ましい。食用油脂に植物ステロール脂肪酸エステルを添加した後は食用油脂と植物ステロール脂肪酸エステルを均質に混合することが好ましい。 The method for producing a layered swelling plastic fat / oil composition for food according to the present invention includes a step of adding a plant sterol fatty acid ester to an edible fat / oil in a step of preparing the fat / oil composition.
The method of adding the phytosterol fatty acid ester to the edible fat and oil is not particularly limited, but the step of adding the phytosterol fatty acid ester to the edible fat and oil is preferably performed before the step of quenching and kneading the fat and oil composition containing the edible fat and oil. After adding the phytosterol fatty acid ester to the edible fat and oil, it is preferable to uniformly mix the edible fat and oil and the phytosterol fatty acid ester.
　また、本発明においては、油脂組成物を準備する工程において、前記食用油脂に乳化剤、香料、着色料等の油溶性成分を溶解させる工程を含んでいてもよく、前記食用油脂に水相成分を添加する工程を含んでいてもよい。水相成分を添加する工程を含む場合、得られた組成物を乳化する工程を含むことが好ましい。前記水相成分は水以外に調味料、乳成分等を含んでいてもよい。 Further, in the present invention, in the step of preparing the oil / fat composition, a step of dissolving an oil-soluble component such as an emulsifier, a flavor, a colorant, etc. in the edible oil / fat may be included, and the aqueous phase component is added to the edible oil / fat. It may include a step of adding. When the step of adding the aqueous phase component is included, it is preferable to include the step of emulsifying the obtained composition. The aqueous phase component may contain a seasoning, a milk component, and the like in addition to water.
　本発明に用いられる植物ステロール脂肪酸エステルは、前記「１．層状膨化食品用形状改質剤」において説明したものと同じものを用いることができる。 As the plant sterol fatty acid ester used in the present invention, the same one as described in the above "1. Shape modifier for layered swelling food" can be used.
　前記層状膨化食品用可塑性油脂組成物中の前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量は、０．０２質量部以上５質量部以下であり、好ましくは０．０３質量部以上４質量部以下、より好ましくは０．０４質量部以上３質量部以下、さらに好ましくは０．０６質量部以上２質量部以下、特に好ましくは０．１質量部以上１．５質量部以下である。上記範囲にあることで、層状膨化食品の形状、特に浮きを良好なものとする可塑性油脂組成物を製造することができる。また、層状膨化食品用生地を製造する際に穀粉生地に良好に追随することができ、伸展性に優れた可塑性油脂組成物を製造することができる。なお、本明細書において上記のように数値範囲を記載する場合、これらの上限値および下限値を適宜組み合わせた範囲としてもよい。 The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil / fat in the layered swelling food plastic oil / fat composition is 0.02 parts by mass or more and 5 parts by mass or less, preferably 0.03 parts by mass or more 4 It is less than or equal to parts by mass, more preferably 0.04 parts by mass or more and 3 parts by mass or less, further preferably 0.06 parts by mass or more and 2 parts by mass or less, and particularly preferably 0.1 parts by mass or more and 1.5 parts by mass or less. Within the above range, it is possible to produce a plastic oil / fat composition having a good shape, particularly floating, of the layered swelling food. In addition, when producing a layered swelling food dough, it can follow the flour dough well, and a plastic fat / oil composition having excellent extensibility can be produced. When the numerical range is described as described above in the present specification, it may be a range in which these upper limit values and lower limit values are appropriately combined.
　本発明の層状膨化食品用可塑性油脂組成物は、前記可塑性油脂組成物の全量基準で、食用油脂を６０質量％以上１００質量％以下含有する。好ましくは７０質量％以上１００質量％以下であり、より好ましくは８０質量％以上１００質量％以下である。上記範囲にあることで、層状膨化食品の生地用に適した可塑性油脂組成物とすることができる。 The plastic fat and oil composition for layered swelling food of the present invention contains 60% by mass or more and 100% by mass or less of edible fat and oil based on the total amount of the plastic fat and oil composition. It is preferably 70% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less. Within the above range, a plastic fat / oil composition suitable for dough of layered swelling foods can be obtained.
　食用油脂の１０℃における固体脂含量は、２０％以上７０％以下が好ましく、３０％以上６５％以下がより好ましい。また、２０℃における固体脂含量は２０％以上５０％以下が好ましく、２５％以上４５％以下がより好ましい。また、３０℃における固体脂含量は１０％以上２５％以下が好ましく、１２％以上２２％以下がより好ましい。また、３５℃における固体脂含量は０％以上１５％以下が好ましく、２％以上１２％以下がより好ましい。食用油脂の固体脂含量は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ １６ｂ－９３ に記載のＭＥＴＨＯＤ　Ｉに従って測定できる。 The solid fat content of edible fats and oils at 10 ° C. is preferably 20% or more and 70% or less, and more preferably 30% or more and 65% or less. The solid fat content at 20 ° C. is preferably 20% or more and 50% or less, and more preferably 25% or more and 45% or less. The solid fat content at 30 ° C. is preferably 10% or more and 25% or less, and more preferably 12% or more and 22% or less. The solid fat content at 35 ° C. is preferably 0% or more and 15% or less, and more preferably 2% or more and 12% or less. The solid fat content of edible fats and oils can be measured according to METHOD I described in AOCS Official Measurement CD 16b-93.
　前記食用油脂に植物ステロール脂肪酸エステルを添加する工程において、前記食用油脂の１０℃における固体脂含量（％）に対する、前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量（質量部）の割合は、０．０００３以上０．０８以下が好ましく、より好ましくは０．０００５以上０．０６以下、さらに好ましくは０．０００７以上０．０４以下、特に好ましくは０．００２以上０．０３以下である。上記範囲にあることで、層状膨化食品の形状、特に浮きを良好なものとする可塑性油脂組成物を製造することができる。また、穀粉生地中において伸展性に優れた可塑性油脂組成物を製造することができる。 In the step of adding the plant sterol fatty acid ester to the edible oil and fat, the ratio of the amount of the plant sterol fatty acid ester added (part by mass) to 100 parts by mass of the edible oil and fat with respect to the solid fat content (%) at 10 ° C. of the edible oil and fat. Is preferably 0.0003 or more and 0.08 or less, more preferably 0.0005 or more and 0.06 or less, still more preferably 0.0007 or more and 0.04 or less, and particularly preferably 0.002 or more and 0.03 or less. .. Within the above range, it is possible to produce a plastic oil / fat composition having a good shape, particularly floating, of the layered swelling food. In addition, a plastic fat or oil composition having excellent extensibility can be produced in the flour dough.
　食用油脂に使用する原料油脂としては、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、ゴマ油、オリーブ油、パーム油、パーム核油、ヤシ油等の植物油脂；魚油、豚脂、牛脂、乳脂等の動物油脂；中鎖脂肪酸トリグリセリド、およびこれらに、エステル交換、水素添加、分別からなる群から選ばれる１または２以上の加工がなされた加工油脂等が挙げられる。前記食用油脂は、前記原料油脂を１種単独で用いてもよいし、前記原料油脂を２種以上混合して用いてもよい。 Raw oils and fats used for edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, palm oil and other vegetable oils; fish oil, Animal fats and oils such as pork fat, beef tallow, and palm oil; medium-chain fatty acid triglycerides, and processed fats and oils that have been processed by one or more selected from the group consisting of ester exchange, hydrogenation, and fractionation. As the edible fats and oils, the raw material fats and oils may be used alone, or two or more kinds of the raw material fats and oils may be mixed and used.
　本発明にかかる層状膨化食品用可塑性油脂組成物は、水を０質量％以上４０質量％以下含有することが好ましく、より好ましくは０質量％以上３０質量％以下、さらに好ましくは０質量％以上２０質量％以下含有する。
　本発明にかかる層状膨化食品用可塑性油脂組成物は、必要に応じて乳化剤を含有してもよい。乳化剤を用いる場合の含有量は、０質量％超５質量％以下が好ましく、より好ましくは０質量％超３質量％以下、さらに好ましくは０質量％超２質量％以下である。前記乳化剤としては、特に限定されないが、レシチン、モノグリセリン脂肪酸エステル、有機酸モノ脂肪酸グリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、およびポリオキシエチレンソルビタン脂肪酸エステル等が挙げられる。 The layered swelling food plastic oil / fat composition according to the present invention preferably contains water in an amount of 0% by mass or more and 40% by mass or less, more preferably 0% by mass or more and 30% by mass or less, and further preferably 0% by mass or more and 20% by mass or more. Contains less than% by mass.
The layered swelling food plastic oil / fat composition according to the present invention may contain an emulsifier, if necessary. When an emulsifier is used, the content is preferably more than 0% by mass and 5% by mass or less, more preferably more than 0% by mass and 3% by mass or less, and further preferably more than 0% by mass and 2% by mass or less. The emulsifier is not particularly limited, but is limited to lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and Examples thereof include polyoxyethylene sorbitan fatty acid ester.
　本発明にかかる層状膨化食品用可塑性油脂組成物は、本発明の効果を損なわない範囲において、その他の成分を含有することができる。前記成分としては、特に限定されないが、Ｌ－アスコルビン酸、Ｌ－アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、カテキン類、ポリフェノール類、茶抽出物等の抗酸化剤；カロテン等の着色料；香料；食塩、砂糖、アミノ酸類等の調味料；澱粉、キサンタンガム、グアーガム、アラビアガム、ペクチン、ローカストビーンガム、アルギン酸、デキストリン、セルロース等の多糖類；カゼインナトリウム、脱脂粉乳等の乳成分等が挙げられる。 The layered swelling food plastic oil / fat composition according to the present invention may contain other components as long as the effects of the present invention are not impaired. The components are not particularly limited, but are antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienol, lignans, ubiquinones, xanthins, oryzanols, catechins, polyphenols, and tea extracts; Colorants such as carotene; Fragrances; Seasonings such as salt, sugar, amino acids; Polysaccharides such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, alginic acid, dextrin, cellulose; Sodium caseinate, defatted milk powder, etc. Milk components and the like.
　本発明にかかる層状膨化食品用可塑性油脂組成物が水を含有する場合、食用油脂、植物ステロール脂肪酸エステルおよび水の含有量の合計は、６０質量％以上１００質量％以下が好ましく、７５質量％以上１００質量％以下がより好ましく、９０質量％以上１００質量％以下がさらに好ましく、９５質量％以上１００質量％以下がさらにより好ましい。 When the layered swelling food plastic oil / fat composition according to the present invention contains water, the total content of the edible oil / fat, the plant sterol fatty acid ester and water is preferably 60% by mass or more and 100% by mass or less, preferably 75% by mass or more. 100% by mass or less is more preferable, 90% by mass or more and 100% by mass or less is further preferable, and 95% by mass or more and 100% by mass or less is even more preferable.
　油脂組成物を急冷練り合わせする工程は、前記油脂組成物を可塑化し、可塑性油脂組成物を製造する工程である。
　例えば、前記油脂組成物を、コンビネーター、パーフェクター、ボテーター、ネクサスなどに代表される急冷混捏装置を通すことで急冷、必要に応じて混捏し、適宜賦形、充填して層状膨化食品用可塑性油脂組成物を得ることができる。 The step of quenching and kneading the fat and oil composition is a step of plasticizing the fat and oil composition to produce a plastic fat and oil composition.
For example, the fat and oil composition is rapidly cooled by passing it through a quenching and kneading device typified by a combinator, a perfector, a botator, a nexus, etc. An oil / fat composition can be obtained.
　層状膨化食品用可塑性油脂組成物の形状は特に制限されなく、所望の形状に成形して使用することができる。例えば、層状膨化食品用可塑性油脂組成物の形状はシート状、チップ状、ブロック状等であってよく、シート状またはチップ状であることが好ましい。ここで「シート状」は、厚みが５ｍｍ～５ｃｍ程度の板状物を意味する。「チップ状」とは、長辺が１ｃｍ～５ｃｍ程度の小片を意味し、「ブロック状」とは、これよりも大きいサイズの塊状物を意味する。 The shape of the layered swelling plastic fat composition for food is not particularly limited, and it can be molded into a desired shape and used. For example, the shape of the layered swelling food plastic oil / fat composition may be sheet-like, chip-like, block-like, or the like, and is preferably sheet-like or chip-like. Here, "sheet-like" means a plate-like material having a thickness of about 5 mm to 5 cm. The "chip shape" means a small piece having a long side of about 1 cm to 5 cm, and the "block shape" means a lump having a size larger than this.
３．層状膨化食品用生地の製造方法
　本発明にかかる層状膨化食品用生地の製造方法は、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含むことを特徴とする。 3. 3. Method for Producing Layered Puffed Food Dough The method for producing a layered puffed food dough according to the present invention is as follows.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) The step of applying the plastic fat / oil composition to the flour dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
＜工程（１）＞
　工程（１）では、食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する。具体的な方法は、前記「２．層状膨化食品用可塑性油脂組成物の製造方法」において述べたとおりである。 <Process (1)>
In step (1), a plastic fat / oil composition for layered swelling food containing edible fat / oil is produced. The specific method is as described in the above-mentioned "2. Method for producing a plastic fat / oil composition for layered swelling food".
＜工程（２）＞
　次に、工程（２）では、穀粉生地を準備する。ここで「穀粉生地」とは、穀粉を含む原材料を均一に混ぜ合わせた生地をいう。 <Process (2)>
Next, in the step (2), the flour dough is prepared. Here, the "flour dough" refers to a dough in which raw materials containing flour are uniformly mixed.
　本発明に用いられる穀粉としては、小麦粉、米粉、大豆粉、ライ麦粉、大麦粉、とうもろこし粉等が挙げられる。
　小麦粉としては、層状膨化食品に用いられるものであれば特に制限されなく、例えば、強力粉、中力粉、薄力粉およびこれらの組合せを使用できるが、強力粉を含むことが好ましい。
　米粉としては、層状膨化食品に用いられるものであれば特に制限されなく、例えば、うるち米粉を使用できる。
　大豆粉としては、層状膨化食品に用いられるものであれば特に制限されなく、例えば、全脂大豆粉、脱脂大豆粉およびこれらの組合せを使用できる。
　ライ麦粉、大麦粉およびとうもろこし粉としては、それぞれ層状膨化食品に用いられるものであれば特に制限されない。
　これらの穀粉は、１種単独で用いてもよく、２種以上を組み合わせて用いてもよい。 Examples of the flour used in the present invention include wheat flour, rice flour, soybean flour, rye flour, barley flour, corn flour and the like.
The wheat flour is not particularly limited as long as it is used for layered swelling foods, and for example, strong flour, medium-strength flour, weak flour and combinations thereof can be used, but it is preferable to include strong flour.
The rice flour is not particularly limited as long as it is used for layered swelling foods, and for example, glutinous rice flour can be used.
The soybean flour is not particularly limited as long as it is used for layered swelling foods, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used.
The rye flour, barley flour and corn flour are not particularly limited as long as they are used for layered swelling foods.
These flours may be used alone or in combination of two or more.
　穀粉の含有量は、層状膨化食品用生地の全量基準で、２０質量％以上６０質量％以下が好ましく、２５質量％以上５５質量％以下がより好ましく、３０質量％以上５０質量％以下がさらに好ましく、３５質量％以上５０質量％以下が特に好ましい。 The content of the flour is preferably 20% by mass or more and 60% by mass or less, more preferably 25% by mass or more and 55% by mass or less, still more preferably 30% by mass or more and 50% by mass or less, based on the total amount of the layered swelling food dough. , 35% by mass or more and 50% by mass or less is particularly preferable.
　穀粉生地には、穀粉の他、水、卵、牛乳、食塩、砂糖、練込用油脂、イースト、澱粉、膨張剤、食塩、甘味料、脱脂粉乳、風味パウダー、品質改良剤、グルテン等の１種または２種以上をさらに添加してもよい。これらの配合量は、用途および目的に応じて適宜決定すればよい。
　膨張剤としては、層状膨化食品に用いられるものであれば特に制限されなく、例えば、重炭酸ナトリウム、重炭酸カリウム、リン酸ナトリウムアルミニウム、酸性ピロリン酸ナトリウム、硫酸ナトリウムアルミニウム、リン酸一カルシウムおよびこれらの組合せを使用できる。
　甘味料としては、層状膨化食品に用いられるものであれば特に制限されなく、グルコース、フルクトース、異性化糖等の単糖類、砂糖、マルトースおよびトレハロース等の二糖類、オリゴ糖、還元澱粉分解物、蜂蜜、糖蜜、メープルシロップ、あるいはアスパルテーム等の合成甘味料、ステビア等の天然甘味料およびこれらの組合せを使用できる。 In addition to flour, flour dough includes water, eggs, milk, salt, sugar, fats and oils for kneading, yeast, starch, leavening agent, salt, sweetener, skim milk powder, flavor powder, quality improver, gluten, etc. Seeds or two or more may be further added. The blending amount of these may be appropriately determined according to the intended use and purpose.
The leavening agent is not particularly limited as long as it is used for layered swelling foods, and is, for example, sodium bicarbonate, potassium carbonate, sodium aluminum phosphate, acidic sodium pyrophosphate, sodium aluminum sulfate, monocalcium phosphate and these. Combinations can be used.
The sweetener is not particularly limited as long as it is used for layered swelling foods, and monosaccharides such as glucose, fructose and high fructose corn syrup, disaccharides such as sugar, maltose and trehalose, oligosaccharides and reduced starch decomposition products. Synthetic sweeteners such as honey, sugar honey, maple syrup, or aspartame, natural sweeteners such as stevia, and combinations thereof can be used.
　穀粉生地は、これらの原材料を均質に混合して調製することができる。 The flour dough can be prepared by uniformly mixing these raw materials.
＜工程（３）＞
　次に、工程（３）では、前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用して、層状膨化食品用生地を製造する。なお、本明細書において、「前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用（する）」とは、前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を一緒にして合わせることを意味する。工程（３）で得られる層状膨化食品用生地において、前記可塑性油脂組成物の層の数は、用途および目的に応じて異なるものであり特に制限されないが、２７層以上とすることが一般的である。 <Process (3)>
Next, in the step (3), the plastic fat and oil composition is applied to the flour dough so that the plastic fat and oil composition forms a plurality of layers in the flour dough, and the dough for layered swelling food is applied. To manufacture. In the present specification, "the plastic fat and oil composition is applied (applied) to the flour dough so that the plastic fat and oil composition forms a plurality of layers in the flour dough" means the plasticity. It means that the plastic fat and oil composition is combined and combined in the flour dough so that the fat and oil composition forms a plurality of layers in the flour dough. In the layered swelling food dough obtained in the step (3), the number of layers of the plastic fat / oil composition varies depending on the use and purpose and is not particularly limited, but is generally 27 or more. be.
　前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用する方法は、所望の層状膨化食品によって適宜選択すればよい。 The method of applying the plastic fat composition to the flour dough so as to form a plurality of layers in the flour dough may be appropriately selected depending on the desired layered swelling food.
　例えば、層の一枚一枚が浮き上がることで、サクサク、ホロホロと崩れるような食感が生まれる折りパイ、デーニッシュおよびクロワッサンなどに代表される層状膨化食品の場合、前記穀粉生地でシート状の前記可塑性油脂組成物を包み、延展と折り工程を複数回おこなうことにより、前記穀粉生地中に前記可塑性油脂組成物が複数の層を形成するように折り込まれている状態にすることができる。
　また、例えば、折り工程を経なくてもサクサクとした食感が生まれる練りパイに代表される層状膨化食品の場合、前記穀粉生地中にチップ状の前記可塑性油脂組成物を混合し、前記可塑性油脂組成物が前記穀粉生地中に練り込まれない程度に軽く練ることにより分散させることで、前記穀粉生地中に前記可塑性油脂組成物が複数の層を形成するようにすることができる。練りパイに代表される層状膨化食品の場合、適宜折り工程をおこなってもよい。 For example, in the case of layered swelling foods such as puff pastry, danish and croissant, which have a crunchy and crunchy texture when each layer is lifted, the flour dough is used as a sheet. By wrapping the plastic fat composition and performing the spreading and folding steps a plurality of times, the plastic fat composition can be folded into the flour dough so as to form a plurality of layers.
Further, for example, in the case of a layered swelling food typified by a kneaded pie that produces a crispy texture without going through a folding step, the plastic fat and oil composition in the form of chips is mixed with the flour dough, and the plastic fat and oil composition is mixed. By dispersing the composition by kneading it lightly so as not to be kneaded into the flour dough, the plastic fat and oil composition can form a plurality of layers in the flour dough. In the case of a layered swelling food typified by a kneaded pie, a folding step may be appropriately performed.
　上記のようにして層状膨化食品用生地を製造することができる。
　得られる層状膨化食品用生地中の前記可塑性油脂組成物の含有量は、所望の層状膨化食品によって適宜調整すればよく特に制限されないが、通常、１０質量％以上４５質量％以下であることが好ましく、より好ましくは１２質量％以上４５質量％以下、さらに好ましくは１３質量％以上４０質量％以下、特に好ましくは１４質量％以上３５質量％以下である。 The layered swelling food dough can be produced as described above.
The content of the plastic fat / oil composition in the obtained dough for layered swelling food may be appropriately adjusted depending on the desired layered swelling food, and is not particularly limited, but is usually preferably 10% by mass or more and 45% by mass or less. , More preferably 12% by mass or more and 45% by mass or less, further preferably 13% by mass or more and 40% by mass or less, and particularly preferably 14% by mass or more and 35% by mass or less.
４．層状膨化食品の製造方法
　本発明にかかる層状膨化食品の製造方法は、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
　（４）前記層状膨化食品用生地を加熱する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含むことを特徴とする。 4. Method for producing layered swelling food The method for producing a layered swelling food according to the present invention is as follows.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
(4) Including a step of heating the layered swelling food dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
　工程（１）から（３）は、前記「３．層状膨化食品用生地の製造方法」において述べたものと同じである。以下、工程（４）について説明する。 Steps (1) to (3) are the same as those described in "3. Method for producing layered swelling food dough". Hereinafter, step (4) will be described.
＜工程（４）＞
　工程（４）では、前記層状膨化食品用生地を加熱して、層状膨化食品を製造する。
　加熱温度は、所望の層状膨化食品によって適宜選択すればよい。オーブン等での焼成の場合、１５０℃以上２５０℃以下が好ましく、１７０℃以上２４０℃以下がより好ましく、１８０℃以上２２０℃以下がさらに好ましい。油ちょうの場合、１５０℃以上２００℃以下が好ましく、１６０℃以上１９０℃以下がより好ましく、１７０℃以上１８５℃以下がさらに好ましい。 <Process (4)>
In step (4), the dough for layered swelling food is heated to produce layered swelling food.
The heating temperature may be appropriately selected depending on the desired layered swollen food. In the case of firing in an oven or the like, 150 ° C. or higher and 250 ° C. or lower is preferable, 170 ° C. or higher and 240 ° C. or lower is more preferable, and 180 ° C. or higher and 220 ° C. or lower is further preferable. In the case of oil butterflies, it is preferably 150 ° C. or higher and 200 ° C. or lower, more preferably 160 ° C. or higher and 190 ° C. or lower, and further preferably 170 ° C. or higher and 185 ° C. or lower.
　工程（３）で得られた層状膨化食品用生地は、加熱前に所望の形状に成形することが好ましい。
　また、例えば、層状膨化食品が内側にフィリングを含む包餡層状膨化食品である場合、フィリングを加える工程は、加熱の前後いずれでもよい。層状膨化食品の形状は特に制限されなく、目的および用途に応じて適宜決定すればよい。フィリングとしては、例えば、餡子、チョコレート、ジャム、カスタード、チーズ、カレー、シチュー、ミートソース、グラタンなどが挙げられる。
　上記のようにして所望の層状膨化食品を製造することができる。 The layered swelling food dough obtained in step (3) is preferably molded into a desired shape before heating.
Further, for example, when the layered swelling food is a bean paste layered swelling food containing a filling inside, the step of adding the filling may be either before or after heating. The shape of the layered swelling food is not particularly limited and may be appropriately determined according to the purpose and use. Fillings include, for example, bean paste, chocolate, jam, custard, cheese, curry, stew, minced meat sauce, gratin and the like.
The desired layered swelling food can be produced as described above.
５．層状膨化食品の浮きを改良する方法
　本発明は、層状膨化食品の浮きを改良する方法であって、
　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
　（２）穀粉生地を準備する工程と、
　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
　（４）前記層状膨化食品用生地を加熱する工程と
を含み、
　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
前記方法を提供する。 5. A method for improving the floating of a layered swelling food The present invention is a method for improving the floating of a layered swelling food.
(1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
(2) The process of preparing flour dough and
(3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
(4) Including a step of heating the layered swelling food dough.
The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
The method is provided.
　前記方法において、工程（１）から（３）は、前記「３．層状膨化食品用生地の製造方法」において述べたものと同じである。また、工程（４）は、前記「４．層状膨化食品の製造方法」において述べたものと同じである。 In the above method, steps (1) to (3) are the same as those described in the above "3. Method for producing layered swelling food dough". Further, the step (4) is the same as that described in the above-mentioned "4. Method for producing layered swollen food".
　本発明において、層状膨化食品の浮きは、層状膨化食品の高さと比容積により評価することができる。 In the present invention, the floating of the layered swelling food can be evaluated by the height and the specific volume of the layered swelling food.
　層状膨化食品の高さは、層状膨化食品が垂直方向にどの程度膨らんでいるかを示す指標である。本発明によれば、食用油脂に植物ステロール脂肪酸エステルを添加して層状膨化食品用可塑性油脂組成物を製造することにより、工程（１）において食用油脂に植物ステロール脂肪酸エステルを添加する工程を含まないこと以外はすべて同じ条件で層状膨化食品を製造した場合と比べて、層状膨化食品の高さを大きくすることができる。ここで「層状膨化食品の高さ」は、実施例に示した測定方法で測定されるものとする。 The height of the layered swelling food is an index showing how much the layered swelling food swells in the vertical direction. According to the present invention, the step (1) does not include the step of adding the plant sterol fatty acid ester to the edible fat by adding the plant sterol fatty acid ester to the edible fat and oil to produce the layered swelling plastic fat and oil composition for food. Except for this, the height of the layered swelling food can be increased as compared with the case where the layered swelling food is produced under the same conditions. Here, the "height of the layered swollen food" shall be measured by the measuring method shown in the examples.
　層状膨化食品の比容積は、層状膨化食品が全体的にどの程度膨らんでいるかを示す指標である。本発明によれば、食用油脂に植物ステロール脂肪酸エステルを添加して層状膨化食品用可塑性油脂組成物を製造することにより、工程（１）において食用油脂に植物ステロール脂肪酸エステルを添加する工程を含まないこと以外はすべて同じ条件で層状膨化食品を製造した場合と比べて、層状膨化食品の比容積を大きくすることができる。ここで「層状膨化食品の比容積」は、実施例に示した測定方法で測定されるものとする。 The specific volume of the layered swelling food is an index showing how much the layered swelling food is swelled as a whole. According to the present invention, the step (1) does not include the step of adding the plant sterol fatty acid ester to the edible fat by adding the plant sterol fatty acid ester to the edible fat and oil to produce the layered swelling plastic fat and oil composition for food. Except for this, the specific volume of the layered swelling food can be increased as compared with the case where the layered swelling food is produced under the same conditions. Here, the "specific volume of the layered swollen food" shall be measured by the measuring method shown in the examples.
　以下、実施例および比較例を挙げて、本発明をさらに詳細に説明する。ただし、以下の実施例は、本発明を限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.
（Ａ）層状膨化食品用可塑性油脂組成物の調製
（１）原材料
　層状膨化食品用可塑性油脂組成物の調製に際し、以下の原材料を使用した。
（原料油脂）
　大豆油（１０℃における固体脂含量：０％、大豆白絞油ＮＳ、株式会社Ｊ－オイルミルズ製）
　菜種油（１０℃における固体脂含量：０％、ＡＪＩＮＯＭＯＴＯ（登録商標）さらさらキャノーラ油、株式会社Ｊ－オイルミルズ製）
　パーム油（１０℃における固体脂含量：５０％、株式会社Ｊ－オイルミルズ製）
　パームオレイン（１０℃における固体脂含量：３５％、ヨウ素価５６、株式会社Ｊ－オイルミルズ製）
　エステル交換油１（１０℃における固体脂含量：９６％、下記の製造方法１で調製したもの）
　エステル交換油２（１０℃における固体脂含量：６９％、下記の製造方法２で調製したもの）
（その他の原材料）
　植物ステロール脂肪酸エステル１（大豆由来の植物ステロールの脂肪酸エステル、脂肪酸のヨウ素価１２８、ＢＡＳＦジャパン株式会社製「ベガピュア９５ＦＦ」）
　植物ステロール脂肪酸エステル２（下記の製造方法３で調製したもの、脂肪酸のヨウ素価０）
　モノグリセリン脂肪酸エステル（エマルジーＰ－１００、理研ビタミン株式会社製）
　レシチン（レシチンＦＡ、株式会社Ｊ－オイルミルズ製） (A) Preparation of Plastic Oil / Fat Composition for Layered Swelling Food (1) Raw Materials The following raw materials were used in the preparation of the plastic oil / fat composition for layered swelling food.
(Raw material fats and oils)
Soybean oil (solid fat content at 10 ° C: 0%, soybean white squeezed oil NS, manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (solid fat content at 10 ° C: 0%, AJINOMOTO® smooth canola oil, manufactured by J-Oil Mills Co., Ltd.)
Palm oil (solid fat content at 10 ° C: 50%, manufactured by J-Oil Mills Co., Ltd.)
Palm olein (solid fat content at 10 ° C: 35%, iodine value 56, manufactured by J-Oil Mills Co., Ltd.)
Transesterification oil 1 (solid fat content at 10 ° C: 96%, prepared by the following production method 1)
Transesterification oil 2 (solid fat content at 10 ° C: 69%, prepared by the following production method 2)
(Other raw materials)
Plant sterol fatty acid ester 1 (Fatty acid ester of plant sterol derived from soybean, iodine value of fatty acid 128, "Vega Pure 95FF" manufactured by BASF Japan Co., Ltd.)
Plant sterol fatty acid ester 2 (prepared by the following production method 3, iodine value of fatty acid 0)
Monoglycerin fatty acid ester (Emulgy P-100, manufactured by RIKEN Vitamin Co., Ltd.)
Lecithin (Lecithin FA, manufactured by J-Oil Mills Co., Ltd.)
（製造方法１）エステル交換油１の製造
　パーム油を３０質量部及びパーム核油（株式会社Ｊ－オイルミルズ製）を７０質量部混合した混合油に対して、ナトリウムメトキシドを触媒として０．３質量部添加し、８０℃、真空度２．７ｋＰａの条件で６０分間攪拌しながらランダムエステル交換反応をおこなった。ランダムエステル交換反応後、水洗して触媒を除去し、極度硬化油になるまで水素添加をおこなった。水素添加後、活性白土を用いて脱色処理をおこない、更に脱臭処理をおこなってエステル交換油１を得た。 (Production Method 1) Production of Transesterification Oil 1 To a mixed oil in which 30 parts by mass of palm oil and 70 parts by mass of palm kernel oil (manufactured by J-Oil Mills Co., Ltd.) are mixed, 0. 3 parts by mass was added, and a random transesterification reaction was carried out under the conditions of 80 ° C. and a degree of vacuum of 2.7 kPa with stirring for 60 minutes. After the random transesterification reaction, the catalyst was removed by washing with water, and hydrogenation was performed until the oil became extremely hydrogenated. After hydrogenation, decolorization treatment was performed using activated clay, and further deodorization treatment was performed to obtain transesterified oil 1.
（製造方法２）エステル交換油２の製造
　パームステアリン（ヨウ素価３２、株式会社Ｊ－オイルミルズ製）を７５質量部、パーム油を１０質量部及び大豆油を１５質量部混合した混合油に対して、ナトリウムメトキシドを触媒として０．３質量部添加し、８０℃、真空度２．７ｋＰａの条件で６０分間攪拌しながらランダムエステル交換反応をおこなった。ランダムエステル交換反応後、水洗して触媒を除去し、更に脱臭処理をおこなってエステル交換油２を得た。 (Manufacturing method 2) Production of transesterification oil 2 For a mixed oil in which 75 parts by mass of palm stea (iodine value 32, manufactured by J-Oil Mills Co., Ltd.), 10 parts by mass of palm oil and 15 parts by mass of soybean oil are mixed. Then, 0.3 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was carried out under the conditions of 80 ° C. and a degree of vacuum of 2.7 kPa with stirring for 60 minutes. After the random transesterification reaction, the mixture was washed with water to remove the catalyst, and further deodorized to obtain a transesterified oil 2.
（製造方法３）植物ステロール脂肪酸エステル２の製造
　６００ｇの植物ステロールエステル１にニッケル触媒１．２ｇを添加し、水素ガスを吹き込みながら、１８０℃にて水素の消費がなくなるまで水素添加反応させた。水素添加反応後、反応液を濾過してニッケル触媒を除去した濾液を回収し、濾液に対して活性白土を１．５質量％添加し、濾液を減圧下、１１０℃にて２０分間攪拌して脱色した。 (Production Method 3) Production of Plant Sterol Fatty Acid Ester 1.2 g of a nickel catalyst was added to 600 g of plant sterol ester 1, and a hydrogenation reaction was carried out at 180 ° C. at 180 ° C. until hydrogen consumption was eliminated. After the hydrogenation reaction, the reaction solution was filtered to collect the filtrate from which the nickel catalyst had been removed, 1.5% by mass of active clay was added to the filtrate, and the filtrate was stirred at 110 ° C. for 20 minutes under reduced pressure. Decolorized.
（２）食用油脂の調製
　表１に示した配合で食用油脂１および２を調製した。
Figure JPOXMLDOC01-appb-T000001
  (2) Preparation of edible fats and oils Edible fats and oils 1 and 2 were prepared according to the formulations shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
＜固体脂含量＞
　各食用油脂の固体脂含量（％）は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ １６ｂ－９３ に記載のＭＥＴＨＯＤ　Ｉにより測定した。 <Solid fat content>
The solid fat content (%) of each edible fat was measured by METHOD I described in AOCS Official Measurement CD 16b-93.
（３）チップ状可塑性油脂組成物の調製
　ミキシングタンクに表２に記載の分量の油相の原材料を入れて、６５℃に加熱しながら攪拌した。次に、表２に記載の分量の水相の原材料を予め混合溶解し、ミキシングタンクに加え、６５℃に保ったまま攪拌を続けることで乳化液を得た。得られた乳化液をパーフェクターに通して急冷混捏し、可塑性油脂組成物を得た。なお、可塑性油脂組成物は、充填時に直径６ｍｍ、長さが３ｃｍの円柱状（チップ状）になるように成形した。
Figure JPOXMLDOC01-appb-T000002
  (3) Preparation of Chip-shaped Plastic Oil / Fat Composition The raw materials of the oil phase shown in Table 2 were placed in a mixing tank, and the mixture was stirred while heating at 65 ° C. Next, the raw materials of the aqueous phase shown in Table 2 were mixed and dissolved in advance, added to a mixing tank, and stirred while being maintained at 65 ° C. to obtain an emulsion. The obtained emulsion was passed through a perfector and rapidly cooled and kneaded to obtain a plastic fat and oil composition. The plastic oil / fat composition was formed into a columnar shape (chip shape) having a diameter of 6 mm and a length of 3 cm at the time of filling.
Figure JPOXMLDOC01-appb-T000002
（４）シート状可塑性油脂組成物の調製
　ミキシングタンクに表３に記載の分量の油相の原材料を入れて、６５℃に加熱しながら攪拌した。次に、表３に記載の分量の水相の原材料を予め混合溶解し、ミキシングタンクに加え、６５℃に保ったまま攪拌を続けることで乳化液を得た。得られた乳化液をパーフェクターに通して急冷混捏し、可塑性油脂組成物を得た。なお、可塑性油脂組成物は、充填時に厚さ１０ｍｍ、横幅が２１ｃｍ、縦幅２４ｃｍの５００ｇのシート状になるように成形した。
Figure JPOXMLDOC01-appb-T000003
  (4) Preparation of Sheet-Shaped Plastic Oil / Fat Composition The raw materials of the oil phase shown in Table 3 were placed in a mixing tank, and the mixture was stirred while heating at 65 ° C. Next, the raw materials of the aqueous phase shown in Table 3 were mixed and dissolved in advance, added to a mixing tank, and stirred while being maintained at 65 ° C. to obtain an emulsion. The obtained emulsion was passed through a perfector and rapidly cooled and kneaded to obtain a plastic oil / fat composition. The plastic oil / fat composition was formed into a 500 g sheet having a thickness of 10 mm, a width of 21 cm, and a length of 24 cm at the time of filling.
Figure JPOXMLDOC01-appb-T000003
（Ｂ）層状膨化食品（練りパイ）の製造
　表４に示した配合で練りパイを製造した。
Figure JPOXMLDOC01-appb-T000004
 
　なお、表４においては、以下のものを用いた。
　チップ状可塑性油脂組成物：前記（３）で調製したもの (B) Production of layered swelling food (kneaded pie) A kneaded pie was produced with the formulation shown in Table 4.
Figure JPOXMLDOC01-appb-T000004

In Table 4, the following items were used.
Chip-shaped plastic fat composition: prepared in (3) above
　まず、チップ状可塑性油脂組成物以外の原材料を縦型ミキサー（関東混合機工業株式会社製）のボウルに入れた。フックを取り付けた縦型ミキサーにボウルを取りつけ、低速で４分混合し、穀粉生地を調製した。
　混合を一旦止めて、チップ状可塑性油脂組成物をボウルに投入し、６０秒、低速で混合し、パイ生地を調製した。
　混合したパイ生地をボウルからリバースシーターに移し、厚さ６ｍｍまで伸ばした後４つ折りにして、再度厚さ６ｍｍまで伸ばし、更に４つ折りした。２回４つ折りしたパイ生地を５℃で９０分休ませた後、リバースシーターを使用して厚さ６ｍｍまで伸ばして４つ折りにし、厚さ４ｍｍまで伸ばした後、１辺１０ｃｍの正方形に切り出した。切り出したパイ生地は、５℃の保冷庫で１５時間保管した。保冷庫から取り出したパイ生地を１５℃に調温してから、上段２１０℃、下段２１０℃に設定したオーブンで２２分焼成し、練りパイを製造した。 First, raw materials other than the chip-shaped plastic fat composition were placed in a bowl of a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd.). The bowl was attached to a vertical mixer with hooks and mixed at low speed for 4 minutes to prepare flour dough.
The mixing was temporarily stopped, and the chip-shaped plastic fat composition was put into a bowl and mixed at a low speed for 60 seconds to prepare a puff pastry.
The mixed puff pastry was transferred from the bowl to a reverse sheeter, stretched to a thickness of 6 mm, folded in four, stretched again to a thickness of 6 mm, and further folded in four. After resting the pie dough folded in four twice at 5 ° C for 90 minutes, it was stretched to a thickness of 6 mm using a reverse sheeter, folded in four, stretched to a thickness of 4 mm, and then cut into a square with a side of 10 cm. .. The cut puff pastry was stored in a cold storage at 5 ° C. for 15 hours. The pie dough taken out of the cold storage was adjusted to 15 ° C. and then baked in an oven set at 210 ° C. for the upper tier and 210 ° C. for the lower tier for 22 minutes to produce a kneaded pie.
　得られた練りパイの高さと比容積を測定し、練りパイの浮きを評価した。測定は１８検体について行い、平均値をそれぞれ、高さと比容積の測定値とした。作業性の評価結果と共に表５に示す。
Figure JPOXMLDOC01-appb-T000005
  The height and specific volume of the obtained kneaded pie were measured, and the floating of the kneaded pie was evaluated. The measurement was performed on 18 samples, and the average values were taken as the measured values of height and specific volume, respectively. Table 5 shows the workability evaluation results.
Figure JPOXMLDOC01-appb-T000005
＜練りパイの高さ＞
　以下の手順で練りパイの高さを測定した。
　平らな作業台に練りパイを置き、作業台から練りパイの最高点までの長さを高さとした。 <Height of kneaded pie>
The height of the kneaded pie was measured by the following procedure.
The kneading pie was placed on a flat work table, and the length from the work table to the highest point of the kneading pie was set as the height.
＜練りパイの比容積＞
　以下の手順で練りパイの比容積を測定した。
　直方体の容器に菜種種子を擦り切り一杯入れた。
　次に、容器に入れた菜種種子を回収し、容器を空にした。
　続いて、予め質量を測定しておいた層状膨化食品を、空の容器に入れた。
　練りパイが入った容器に回収した菜種種子を入れ、容器から溢れた菜種種子の体積を、メスシリンダーを用いて測定した。
　次式に従って、比容積を算出した。
　比容積（ｍＬ／ｇ）＝（溢れた菜種種子の体積（ｍＬ））÷（練りパイの質量（ｇ）） <Specific volume of kneaded pie>
The specific volume of the kneaded pie was measured by the following procedure.
The rapeseed seeds were scraped and filled in a rectangular parallelepiped container.
Next, the rapeseed seeds in the container were collected and the container was emptied.
Subsequently, the layered swollen food whose mass had been measured in advance was placed in an empty container.
The collected rapeseed seeds were placed in a container containing a kneaded pie, and the volume of the rapeseed seeds overflowing from the container was measured using a measuring cylinder.
The specific volume was calculated according to the following equation.
Specific volume (mL / g) = (Volume of overflowing rapeseed seeds (mL)) ÷ (Mass of kneaded pie (g))
＜作業性＞
　作業性は、混合したパイ生地をボウルからリバースシーターに移し、厚さ６ｍｍまで伸ばした後４つ折りにして、再度厚さ６ｍｍまで伸ばし、更に４つ折りした際の作業性を評価した。 <Workability>
The workability was evaluated when the mixed puff pastry was transferred from the bowl to a reverse seater, stretched to a thickness of 6 mm, folded in four, stretched again to a thickness of 6 mm, and further folded in four.
　表５に示したとおり、食用油脂に植物ステロール脂肪酸エステルを添加して調製した可塑性油脂組成物を用いて練りパイを製造した場合、植物ステロール脂肪酸エステルを添加しなかった場合と比べて、練りパイの高さおよび比容積が向上することがわかった。また、食用油脂に植物ステロール脂肪酸エステルを添加して調製した可塑性油脂組成物を用いて練りパイを製造した場合、作業性も良好であることがわかった。 As shown in Table 5, when the kneaded pie was produced using the plastic fat and oil composition prepared by adding the plant sterol fatty acid ester to the edible fat and oil, the kneaded pie was compared with the case where the plant sterol fatty acid ester was not added. It was found that the height and specific volume of the ester were improved. Further, it was found that when a kneaded pie was produced using a plastic fat / oil composition prepared by adding a vegetable sterol fatty acid ester to an edible fat / oil, workability was also good.
（Ｃ）層状膨化食品（デーニッシュ）の調製
　表６に示した配合でデーニッシュを製造した。
Figure JPOXMLDOC01-appb-T000006
 
　なお、表６においては、以下のものを用いた。
　シート状可塑性油脂組成物：前記（４）で調製したもの
　製パン改良剤：プリマ・パネ（ピュラトス社製）
　生イースト：レギュラー生イースト（オリエンタル酵母工業株式会社製）
　練り込み油脂：ファシエ（株式会社Ｊ－オイルミルズ製） (C) Preparation of layered swelling food (Danish) A danish was produced by the formulation shown in Table 6.
Figure JPOXMLDOC01-appb-T000006

In Table 6, the following items were used.
Sheet-shaped plastic oil / fat composition: Prepared in (4) above Bread making improver: Prima panel (manufactured by Puratos)
Raw yeast: Regular raw yeast (manufactured by Oriental Yeast Co., Ltd.)
Kneaded oil: Facier (manufactured by J-Oil Mills Co., Ltd.)
　まず、シート状可塑性油脂組成物以外の原材料を縦型ミキサー（関東混合機工業株式会社製）のボウルに入れた。フックを取り付けた縦型ミキサーにボウルを取りつけ、１速で６分、２速で６分混合し、穀粉生地を調製した。
　調製した穀粉生地をボウルから取り出し、２３℃で２０分休ませた後、１０ｍｍ厚にしてから－５℃に設定した冷凍庫で１６時間保管した。冷凍庫から取り出した穀粉生地で１５℃に調温したシート状可塑性油脂組成物を包みこみ、デーニッシュ用生地を調製した。
　デーニッシュ用生地を、リバースシーターを使用して厚さ８ｍｍまで伸ばした後３つ折りにして、再度厚さ８ｍｍまで伸ばし、更に３つ折りにし、リバースシーターを使用して厚さ７ｍｍまで伸ばした。２回３つ折りにしたデーニッシュ用生地を－５℃に設定した冷凍庫で６０分保管した。冷凍庫から取り出したデーニッシュ用生地を、リバースシーターを使用して厚さ７ｍｍまで伸ばし、３つ折りにした後、再度－５℃に設定した冷凍庫で６０分保管した。冷凍庫から取り出したデーニッシュ用生地を、リバースシーターを使用して厚さ３ｍｍまで伸ばした後、１辺１１ｃｍの正方形に切り出した。
　切り出したデーニッシュ用生地を３６℃、相対湿度７５％で６０分発酵させた。発酵させたデーニッシュ用生地を上段２００℃、下段１９０℃に設定したオーブンで１４分焼成し、デーニッシュを得た。 First, raw materials other than the sheet-shaped plastic fat composition were placed in a bowl of a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd.). The bowl was attached to a vertical mixer with hooks and mixed at 1st speed for 6 minutes and 2nd speed for 6 minutes to prepare flour dough.
The prepared flour dough was taken out of the bowl, allowed to rest at 23 ° C. for 20 minutes, thickened to 10 mm, and stored in a freezer set at −5 ° C. for 16 hours. A sheet-shaped plastic fat / oil composition whose temperature was adjusted to 15 ° C. was wrapped in the flour dough taken out from the freezer to prepare a dough for Danish.
The danish dough was stretched to a thickness of 8 mm using a reverse seater, folded in three, stretched again to a thickness of 8 mm, further folded in three, and stretched to a thickness of 7 mm using a reverse seater. The dough for Danish, which was folded in three twice, was stored in a freezer set at −5 ° C. for 60 minutes. The dough for Danish taken out from the freezer was stretched to a thickness of 7 mm using a reverse sheeter, folded in three, and then stored again in the freezer set at −5 ° C. for 60 minutes. The dough for Danish taken out from the freezer was stretched to a thickness of 3 mm using a reverse sheeter, and then cut into a square having a side of 11 cm.
The cut dough for Danish was fermented at 36 ° C. and 75% relative humidity for 60 minutes. The fermented dough for danish was baked in an oven set at 200 ° C. in the upper stage and 190 ° C. in the lower stage for 14 minutes to obtain a danish.
　得られたデーニッシュの高さと比容積を測定し、デーニッシュの浮きを評価した。測定は１８検体について行い、平均値をそれぞれ、高さと比容積の測定値とした。なお、デーニッシュの高さと比容積の測定は、前記（Ｂ）で述べた練りパイの高さと比容積の測定において、練りパイをデーニッシュに置き換えておこなった。作業性の評価結果と共に表７に示す。
Figure JPOXMLDOC01-appb-T000007
  The height and specific volume of the obtained Danish were measured, and the floating of the Danish was evaluated. The measurement was performed on 18 samples, and the average values were taken as the measured values of height and specific volume, respectively. The height and specific volume of the danish were measured by replacing the kneaded pie with the danish in the measurement of the height and the specific volume of the kneaded pie described in (B) above. Table 7 shows the workability evaluation results.
Figure JPOXMLDOC01-appb-T000007
＜作業性＞
　デーニッシュ用生地を、リバースシーターを使用して厚さ８ｍｍまで伸ばした後３つ折りにして、再度厚さ８ｍｍまで伸ばし、更に３つ折りにし、リバースシーターを使用して厚さ７ｍｍまで伸ばした際の作業性を評価した。 <Workability>
When the dough for Danish is stretched to a thickness of 8 mm using a reverse seater, folded in three, stretched again to a thickness of 8 mm, further folded in three, and stretched to a thickness of 7 mm using a reverse seater. Workability was evaluated.
　表７に示したとおり、食用油脂に植物ステロール脂肪酸エステルを添加して調製した可塑性油脂組成物を用いてデーニッシュを製造した場合、植物ステロール脂肪酸エステルを添加しなかった場合と比べて、デーニッシュの高さおよび比容積が向上することがわかった。また、食用油脂に植物ステロール脂肪酸エステルを添加して調製した可塑性油脂組成物を用いてデーニッシュを製造した場合、作業性も良好であることがわかった。 As shown in Table 7, when a danish was produced using a plastic fat / oil composition prepared by adding a plant sterol fatty acid ester to an edible oil / fat, the danish was compared with the case where the plant sterol fatty acid ester was not added. It was found that the height and specific volume of the ester were improved. Further, it was found that when a danish was produced using a plastic fat / oil composition prepared by adding a plant sterol fatty acid ester to an edible fat / oil, workability was also good.
　これらの結果に示されるとおり、植物ステロール脂肪酸エステルは、層状膨化食品の形状を改良する効果を有している。また、植物ステロール脂肪酸エステルを食用油脂に添加することで、可塑性油脂組成物の伸展性が良好となり、層状膨化食品用生地を製造する際の作業性を向上させる効果も有している。植物ステロール脂肪酸エステルを層状膨化食品用生地に配合することで、層状膨化食品の商品価値を一層高めることができる。
  As shown in these results, the plant sterol fatty acid ester has the effect of improving the shape of the layered swelling food. Further, by adding the plant sterol fatty acid ester to the edible fat and oil, the extensibility of the plastic fat and oil composition is improved, and there is also an effect of improving the workability when producing the layered swelling food dough. By blending the plant sterol fatty acid ester with the dough for layered swelling food, the commercial value of the layered swelling food can be further enhanced.

Claims (8)

  1. 　植物ステロール脂肪酸エステルを含む層状膨化食品用形状改質剤。 A shape modifier for layered swelling foods containing plant sterol fatty acid ester.
  2. 　前記植物ステロール脂肪酸エステルの植物ステロールが大豆由来である、請求項１に記載の層状膨化食品用形状改質剤。 The shape modifier for layered swelling foods according to claim 1, wherein the plant sterol of the plant sterol fatty acid ester is derived from soybean.
  3. 　前記植物ステロール脂肪酸エステルの脂肪酸のヨウ素価が０以上１５０以下である、請求項１または２に記載の層状膨化食品用形状改質剤。 The shape modifier for layered swelling food according to claim 1 or 2, wherein the iodine value of the fatty acid of the plant sterol fatty acid ester is 0 or more and 150 or less.
  4. 　食用油脂を含む層状膨化食品用可塑性油脂組成物の製造方法であって、
    　前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含み、
    　前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量は、０．０２質量部以上５質量部以下である、
    前記製造方法。     A method for producing a layered swelling plastic fat / oil composition for foods containing edible fats / oils.
    Including the step of adding a plant sterol fatty acid ester to the edible oil and fat,
    The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible fat is 0.02 parts by mass or more and 5 parts by mass or less.
    The manufacturing method.
  5. 　前記食用油脂に植物ステロール脂肪酸エステルを添加する工程において、
    　前記食用油脂の１０℃における固体脂含量（％）に対する、前記食用油脂１００質量部に対する前記植物ステロール脂肪酸エステルの添加量（質量部）の割合が、０．０００３以上０．０８以下である、請求項４に記載の製造方法。     In the step of adding the plant sterol fatty acid ester to the edible oil and fat,
    The ratio of the amount of the plant sterol fatty acid ester added (parts by mass) to 100 parts by mass of the edible fat and oil with respect to the solid fat content (%) at 10 ° C. of the edible fat and oil is 0.0003 or more and 0.08 or less. Item 4. The manufacturing method according to Item 4.
  6. 　層状膨化食品用生地の製造方法であって、
    　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
    　（２）穀粉生地を準備する工程と、
    　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用する工程と
    を含み、
    　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
    前記製造方法。     A method for producing layered swelling food dough.
    (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
    (2) The process of preparing flour dough and
    (3) The step of applying the plastic fat / oil composition to the flour dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
    The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
    The manufacturing method.
  7. 　層状膨化食品の製造方法であって、
    　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
    　（２）穀粉生地を準備する工程と、
    　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
    　（４）前記層状膨化食品用生地を加熱する工程と
    を含み、
    　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
    前記製造方法。     It is a method for manufacturing layered swelling foods.
    (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
    (2) The process of preparing flour dough and
    (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
    (4) Including a step of heating the layered swelling food dough.
    The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
    The manufacturing method.
  8. 　層状膨化食品の浮きを改良する方法であって、
    　（１）食用油脂を含む層状膨化食品用可塑性油脂組成物を製造する工程と、
    　（２）穀粉生地を準備する工程と、
    　（３）前記可塑性油脂組成物が、前記穀粉生地中に複数の層を形成するように、前記穀粉生地中に前記可塑性油脂組成物を適用し、層状膨化食品用生地を得る工程と、
    　（４）前記層状膨化食品用生地を加熱する工程と
    を含み、
    　層状膨化食品用可塑性油脂組成物を製造する前記工程が、前記食用油脂に植物ステロール脂肪酸エステルを添加する工程を含む、
    前記方法。
          It is a method to improve the floating of layered swelling food.
    (1) A step of producing a layered swelling plastic fat / oil composition for food containing edible fat / oil, and
    (2) The process of preparing flour dough and
    (3) A step of applying the plastic fat / oil composition to the flour dough to obtain a layered swelling food dough so that the plastic fat / oil composition forms a plurality of layers in the flour dough.
    (4) Including a step of heating the layered swelling food dough.
    The step of producing a layered swelling food-grade plastic fat-and-fat composition comprises a step of adding a plant sterol fatty acid ester to the edible fat-and-fat.
    The method.
PCT/JP2021/004509 2020-02-20 2021-02-08 Shape modifier for layered puffed food WO2021166704A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014093968A (en) * 2012-11-09 2014-05-22 Adeka Corp Fat composition for variety breads
JP2019076072A (en) * 2017-10-27 2019-05-23 株式会社Adeka Fat composition for pastry milling, pastry product using the same, and improvement method of pastry product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014093968A (en) * 2012-11-09 2014-05-22 Adeka Corp Fat composition for variety breads
JP2019076072A (en) * 2017-10-27 2019-05-23 株式会社Adeka Fat composition for pastry milling, pastry product using the same, and improvement method of pastry product

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BASF: "Product Catalog Human Nutrition BASF", 1 April 2013 (2013-04-01), XP055265300, Retrieved from the Internet <URL:http://www.ethorn.com/ssw/files/BASF_Brochures and Catalog.pdf> *

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