JP5833728B1 - Layered food fat composition and method for producing dough and baked product using the same - Google Patents

Abstract

[Problem] Even if it contains a milk fat fraction soft part, it does not ooze out during storage and can maintain stable physical properties over a long period of time, and even if it contains milk-derived oils and fats, it has good extensibility in the dough The present invention provides a layered food oil composition that can provide a soft and juicy textured baked product, and the baked product has good flavor expression and good mouth melt, and a plastic fat, dough, and baked product using the same. SOLUTION: The content of triglyceride containing a milk fat fraction soft part whose solid fat content at 10 ° C. is 20% or less and the total number of carbon atoms of the constituent fatty acid is 36 to 48 is 20 to 46 mass with respect to the total fat and oil. %, The total amount of 2-saturated triglyceride and 3-saturated triglyceride is 45 to 65% by mass with respect to the total amount of fats and oils. SSU) is 0.2 to 1.2. [Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a layered food fat composition used by being folded into a layered baked product dough such as Danish, croissant, pie and the like, and a plastic fat, dough and baked product using the same.

  Milk fat has a good flavor and has been conventionally used by being blended in plastic fats such as margarine and shortening.

  Milk fat has a large change in hardness with temperature, for example, it is hard at 5 ° C., softens at 20 ° C. or higher, and dissolves at around 30 ° C., which is the melting point. Therefore, when using as plastic fats and oils, adjusting the mixing | blending of the other fats and oils to combine is performed.

  On the other hand, the milk fat fraction soft part, which is a low melting point fraction of milk fat, has characteristics different from milk fat, such as a low amount of crystals at low temperatures compared to milk fat, but can impart a flavor unique to milk fat. It has also been studied to use such fractionated milk fat and compound with other oils and fats to make plastic oils and fats (Patent Documents 1 and 2).

  However, milk fat slowly crystallizes during storage at low temperatures due to slow crystallization, and becomes harder with time, so it is difficult to obtain extensibility necessary as a physical property of the layered food plastic fat. The milk fat fractionation soft part also contains solid fat at a low temperature depending on the fractionation method, and since this solid fat is slowly crystallized, there is a problem that it becomes hard over time like milk fat.

  Patent Documents 1 and 2 have been proposed as techniques for improving the phenomenon that oils and fats become harder over time.

  Patent Document 1 proposes a technique of blending triglyceride, whose constituent fatty acid at the 2-position is a fatty acid having 16 or more carbon atoms, with a specific ratio with respect to fats and oils derived from milk. In the examples, milk fat was mainly studied, and as the milk fat fraction soft part, the change in hardness over time was suppressed for those blended with transesterified oil and partially hydrogenated oil of palm kernel oil and soybean extremely hardened oil. Results are shown.

  Patent Document 2 proposes a technique of combining transesterified fats and oils containing specific amounts of fatty acids having 14 or less carbon atoms and palmitic acid in all constituent fatty acids with fats and oils derived from milk. In the examples, milk fat is mainly examined, and the state of the tissue and the like are evaluated.

  However, the milk fat fraction soft part is different from milk fat in that it crystallizes with time, but also contains a lot of non-crystalline oils and fats. And low melting point triglycerides such as triunsaturated triglycerides. Such oozing of liquid oil leads to stickiness and appearance changes during storage of plastic oils and fats, and there is also a concern that properties such as extensibility during subsequent use may be impaired. It is desired to suppress it.

  And in the technique of patent document 1, 2, the knowledge about the compatibility at the time of mixing a milk fat fractionation soft part and other fats and oils is not indicated, and the fats and oils mixed in the examples are non-crystallized milk fat fractionation soft parts. It cannot be said that the compatibility with the part is good, and no knowledge for improving the problem of bleeding is shown here.

  On the other hand, regarding the plastic fats and oils for layered foods, Patent Document 3 proposes a combination of a low melting point soft part and a high melting point hard part as a milk fat separating oil. However, it is difficult to obtain good mouth melting due to the fractionated hard part, and the fractionated hard part is poorly compatible with the fractionated soft part, so it is difficult to suppress oozing.

  In addition, in order to obtain resistance at low temperature (extensibility), if soft fats and oils such as liquid oil and flavoring ingredients and fragrances are used instead of milk fat separation soft parts, extensibility at low temperatures can be obtained. Although it can, like the above-mentioned, it oozes out and cannot obtain the feeling of milk fat or the persistence of milk fat flavor.

  In layered foods such as Danish, croissants, pie, etc., for example, extensibility in a dough of plastic fats and oils, and good food texture and flavor are required. As a texture of layered foods, a crunchy texture has been preferred in the past, but in recent years there have been various demands for palatability, for example, contrary to a crunchy texture, soft and juicy. Those with a strong texture are also preferred.

JP 2003-3194 A International Publication No. 2014/050488 JP 2007-60913 A

  The present invention has been made in view of the circumstances as described above, and even if it contains a milk fat fraction soft part, it does not easily ooze out during storage and can maintain stable physical properties over a long period of time. Layered food and fat composition with good extensibility in the dough, soft and juicy texture, good flavor expression and good melt in the mouth It is an object of the present invention to provide a plastic oil and fat, a dough and a baked product.

  In order to solve the above-mentioned problems, the layered food fat composition of the present invention contains a milk fat fraction soft portion whose solid fat content at 10 ° C. is 20% or less, and the total number of carbon atoms of the constituent fatty acids is 36 to 48. The triglyceride content is 20 to 46% by mass with respect to the total amount of fat and oil, and the total amount of disaturated triglyceride and trisaturated triglyceride is 45 to 65% by mass with respect to the total amount of fat and oil. The mass ratio (SUS / SSU) of SUS) to asymmetric triglyceride (SSU) is 0.2 to 1.2.

  In a preferred embodiment, the layered food fat composition contains a sorbitan fatty acid ester in which the change in the solidification start temperature of palm oil is less than 1.0 ° C., and 80% by mass or more of all the constituent fatty acids is a saturated fatty acid. To do.

  The layered food plastic fats and doughs for baked products of the present invention contain the layered food fat composition, and the baked products of the present invention are obtained by baking the dough.

  According to the present invention, even when the milk fat fractionation soft part is contained, it is difficult for bleeding to occur during storage, and stable physical properties can be maintained over a long period of time. And even if it contains the fats and oils derived from milk, the extensibility in dough is favorable, and the baked goods of soft and juicy texture can be obtained, and the flavor expression and meltability of the baked goods are favorable.

The present invention is described in detail below.
(Oil and fat)
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it.

  As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used in the layered food fat composition of the present invention contains trisaturated triglycerides in which saturated fatty acids S are bonded to all of the first, second, and third positions, and two molecules of saturated fatty acids S in one molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1-position and the 3-position and an unsaturated fatty acid U is bonded to the 2-position And an asymmetric triglyceride (SSU) having a saturated fatty acid S bonded to the 2-position and an unsaturated fatty acid U bonded to the 3-position. It also contains 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions. Contains unsaturated triglycerides.

  The oil-and-fat composition for layered foods of this invention contains a milk fat fraction soft part as fat. The fat and oil composition for layered foods of the present invention containing the milk fat fraction soft part has a strong and unique flavor of milk fat. As the milk fat for preparing the milk fat fraction soft part, almost all components other than milk fat were removed from the butter or cream specified by the Ministerial Ordinance (fat percentage is 99.3% by mass or more and water is 5% by mass or less). Anhydrous milk fat AMF having a fat percentage of 99.9% by mass or more can be used by phase inversion of milk fat or cream separated from milk, concentration, and vacuum drying.

  Methods for fractionating the above-mentioned milk fat to obtain a milk fat fraction soft part include dry fractionation, solvent fractionation, and surfactant (emulsification) fractionation, and these can be fractionated singly or in combination of two or more. .

  In the dry fractionation, the dissolved fats and oils can be gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.

  The milk fat fraction soft portion used in the layered food fat composition of the present invention has a solid fat content (SFC) at 10 ° C. of 20% or less, preferably 10% or less. Moreover, melting | fusing point of a milk fat fractionation soft part is 25 degrees C or less, Preferably it is 20 degrees C or less, Most preferably, it is 15 degrees C or less.

  Here, the solid fat content and the melting point can be measured by the methods described in the examples below, and the solid fat content is a value after storage for 7 days at 10 ° C. after dissolution by heating. By using such a milk fat fractionation soft part, the time-dependent change of the hardness by long-term storage can be suppressed. In the following description, what is defined here is simply referred to as “milk fat fraction soft part”.

  In addition, such a milk fat fraction soft part has no change in hardness over time when it is made into a plastic oil and fat when crystals do not precipitate over a long period of time, and when making a baked product, extensibility to the dough is good. Therefore, the solid fat content is preferably 20% or less, and more preferably 10% or less after storage by heating and storage at 10 ° C. for 3 weeks.

  The milk fat fraction soft part has a strong flavor peculiar to milk fat, and the layered food fat composition of the present invention has good flavor expression. In addition, since the amount of crystals at a low temperature is smaller than that of milk fat, meltability in the mouth is good and the change in hardness due to temperature is small, so that workability can be improved.

  The fats and oils used for the layered food and fat composition of the present invention contain 20 to 46% by mass, preferably 25 to 40% by mass, of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 36 to 48% based on the total amount of the fats and oils. . Within this range, even if it contains a milk fat fraction soft part, it is difficult for oozing to occur during storage, and stable physical properties can be maintained over a long period of time, and the flavor expression of the baked product is good.

  As for the fats and oils used in the oil and fat composition for layered foods of the present invention, when the total amount of di-saturated triglycerides and tri-saturated triglycerides is larger than the total amount of fats and oils, the liquid oil is less likely to exude. From this viewpoint, the total amount of disaturated triglyceride and trisaturated triglyceride is 45% by mass or more, preferably 50% by mass or more, based on the total amount of fats and oils. However, if this total amount is too large relative to the total amount of fats and oils, extensibility in the dough, softness and juiciness of the baked product, melting in the mouth, and flavor development of the baked product are reduced. From this viewpoint, the total amount of disaturated triglyceride and trisaturated triglyceride is 65% by mass or less, preferably 60% by mass or less, based on the total amount of fats and oils. That is, the layered food fat composition of the present invention contains a milk fat fraction soft portion by the total amount of di-saturated triglyceride and tri-saturated triglyceride being 45 to 65% by mass with respect to the total amount of fat and oil. No oozing occurs during storage, and stable physical properties can be maintained over a long period of time. And even if it contains the fats and oils derived from milk, the extensibility in dough is favorable, and the baked goods of soft and juicy texture can be obtained, and the flavor expression and meltability of the baked goods are favorable.

  In the layered food fat composition of the present invention, the lower the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) to the asymmetric triglyceride (SSU) among the disaturated triglycerides, the better the plasticity and the oozing. Is suppressed, and the extensibility in the fabric is considered to be improved. This is because if the amount of SSU is large, the precipitation of crystals becomes faster, and it becomes easier to knead in a manufacturing machine such as margarine or shortening. As a result, the change in hardness over time is reduced and the compatibility of fats and oils is improved. This is probably because of this. From this viewpoint, SUS / SSU is 1.2 or less, preferably 1.0 or less, more preferably 0.6 or less. However, if the SUS / SSU is too low, the precipitation of crystals is too fast and it is kneaded too much in the manufacturing machine, which is not stiff, so that the liquid oil oozes out and is easily kneaded into the dough, Extensibility decreases and fabric shrinkage increases. From this viewpoint, SUS / SSU is 0.2 or more, preferably 0.3 or more.

  That is, the layered food fat composition of the present invention has a SUS / SSU of 0.2 to 1.2, so that even if it contains a milk fat fraction soft part, it does not easily leach out during storage and is stable over a long period of time. The physical properties can be maintained. And even if it contains fats and oils derived from milk, the extensibility to dough is good.

  Fats and oils other than the milk fat fraction soft part used in the production of the layered food fat composition of the present invention are not particularly limited, but include vegetable oils and animal fats, fractionated oils thereof, hardened oils, transesterified fats and the like. . Specifically, for example, palm oil, palm oil, palm kernel oil, lard, beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, milk fat, these Fractionated oil, hydrogenated oil, transesterified oil and the like. In order to appropriately adjust the content of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 36 to 48 in the fats and oils, the total amount of the two saturated triglycerides and the three saturated triglycerides, and the balance of SUS / SSU, these fats and oils are It is preferable to select one kind or two or more kinds to contain. The transesterified oil / fat may be a product obtained by transesterifying a compound selected from one or more of the above fats / oils. When the extremely hardened oil is contained in the oil or fat, the amount of the extremely hardened oil having a melting point of 50 ° C. or higher is 5% by mass or less, further 3% by mass or less based on the total amount of the oil or fat. A decrease in melting of the mouth can be suppressed. Here, examples of the palm oil and fat include palm oil, palm fractionated oil, hardened oils thereof, transesterified oil and fat, and the like, and examples of the palm fractionated oil include a hard part, a soft part, a middle melting point part, and the like.

  Among the above fats and oils, transesterified fats and oils are preferably used for the production of the layered food fat and oil composition of the present invention. When the transesterified fats and oils are contained, the total number of carbon atoms of the constituent fatty acids in the fats and oils is 36 to 36. It is easy to appropriately adjust the content of triglyceride which is 48, the total amount of 2-saturated triglyceride and trisaturated triglyceride, and the balance of SUS / SSU.

  In a preferred embodiment, the layered food fat composition of the present invention contains the following transesterified fat A as the fat. This transesterified fat / oil A is obtained by transesterification of lauric fat / oil and palm fat / oil, and the case where this transesterified fat / oil A is used will be described below.

  The lauric oil or fat that is the raw material of the transesterified oil or fat A has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass in all the constituent fatty acids. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. The lauric oil / fat preferably has an iodine value of 2 or less. When lauric fats and oils having an iodine value of 2 or less are used, transesterified fats and oils A are easily solidified as crystal nuclei when mixed with other fats and oils such as milk fat fractionation soft parts, and are extremely hardened oils. There is little fear of this.

  Palm-based fats and oils that are raw materials for the transesterified fats and oils A have a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more. Examples of such palm-based oils and fats include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. When using hardened oil as palm oil fat, there is little possibility of the production | generation of a trans acid when extremely hardened oil is used. The palm-based oil / fat preferably has an iodine value of 30 to 55. Moreover, it is preferable that palm oil fat contains 5-45 mass% of extremely hardened oil as a whole, and it is more preferable to contain 20-45 mass%.

  The transesterified fat / oil A is obtained by a transesterification reaction between 5% by mass or more and less than 30% by mass of the lauric fat / oil and more than 70% by mass and 95% by mass or less of the palm fat / oil. Preferably, it is obtained by transesterification between 10% by mass or more and less than 30% by mass of lauric fat and oil and more than 70% by mass and less than 90% by mass of palm fat and oil, more preferably 10 to 28% by mass of lauric fat and oil, and palm It is obtained by transesterification of 72 to 90% by mass of the system fat and oil. When the content of the lauric fat / oil is less than 30% by mass, it is suitable for suppressing the bleeding of the liquid oil from the plastic fat / oil and improving the melting of the mouth.

  And the transesterified fat / oil A has an iodine value of 20-45. Within this range, compatibility with other fats and oils such as milk fat fractionation soft part is good, and it is easy to become a nucleus for other fats and oils such as milk fat fractionation soft part and induces nucleation, resulting in solidification. Can be delayed. When the iodine value is 20 or more, compatibility with other fats and oils such as milk fat fraction soft part is good, for example, it is suppressed from solidifying only with hard fats and oils, and when the iodine value is 45 or less, milk fat fraction soft part and the like It becomes easy to become a nucleus with respect to other oils and fats, and it is possible to induce the generation of nuclei and to suppress the delay in solidification as a result.

  When using the above transesterified oil A as fat, it is preferable to use together the transesterified oil B obtained by transesterifying palm oil and having an iodine value of 45-60. Here, as the palm oil and fat, palm fractionated soft oil is preferable.

  15-55 mass% is preferable with respect to fats and oils whole quantity, and, as for content of the transesterified fat A in the oil-fat composition for layered foods of this invention, 20-50 mass% is more preferable. When using the transesterified oil and fat B, the content of the transesterified fat and oil B is preferably 3 to 55% by mass, and more preferably 5 to 50% by mass with respect to the total amount of the oil and fat. 35-75 mass% is preferable with respect to fats and oils total, and, as for the total amount of transesterified fat A and transesterified fat B, 40-70 mass% is more preferable. Moreover, 5-45 mass% is preferable and, as for content of the milk fat fractionation soft part used with such transesterified oil A and transesterified oil A and B, 10-40 mass% is more preferable.

  Moreover, it is preferable that the oil-and-fat composition for layered foods of this invention uses liquid oil together as fats and oils other than the above-mentioned milk fat fractionation soft part and transesterified fats and oils A and B. When liquid oil is used together with the milk fat fraction soft part, the extensibility to the dough is good, and a baked product with a soft and juicy texture can be obtained, and the flavor expression and meltability of the baked product are also good.

  Here, the liquid oil is fluid at 5 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and palm oil. Be

  3-25 mass% is preferable with respect to fats and oils whole quantity, and, as for content of the liquid oil in the oil-fat composition for layered foods of this invention, 5-20 mass% is more preferable. 20-50 mass% is preferable with respect to fats and oils total amount with respect to the total amount of a milk fat fraction soft part and liquid oil. Moreover, 0.3-7.0 are preferable and, as for mass ratio (milk fat fraction soft part / liquid oil) of a milk fat fractionation soft part and liquid oil, 0.5-5.0 are more preferable.

  The fat and oil composition for layered food of the present invention uses fats and oils having an iodine value of 70 or less, preferably an iodine value of 45 to 70, in addition to the above-described milk fat fraction soft part, transesterified fats and oils A and B, and liquid oils. can do. When such fats and oils are used, the triglyceride composition, that is, the content of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 36 to 48, the total amount of trisaturated triglycerides and trisaturated triglycerides, and SUS / SSU are as described above. It is easy to adjust within the range.

  Examples of the oil having an iodine value of 70 or less include vegetable oils, animal oils, fractionated oils thereof, hardened oils, transesterified oils, and the like.

  Examples of vegetable oils include palm oil, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, and transesterified oil. These may be used alone or in combination of two or more.

  As animal fats and oils, those obtained by purifying fats collected from animal fats by an elution method can be used. Specific examples include lard, beef tallow, fractionated oils thereof, hardened oil, and transesterified oil. These may be used alone or in combination of two or more.

  When using the transesterified fat A and the transesterified fat A and B, the content of the fat with an iodine value of 70 or less in the oil composition for layered food of the present invention is preferably 35% by mass or less based on the total amount of the fat. 20 mass% or less is preferable and 15 mass% or less is preferable.

  Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about the health impact, the layered food fat composition of the present invention has a trans acid content relative to the total fat content. It is preferable that it is 0.1-5.0 mass%.

  Here, the amount of trans acid should be measured by a gas chromatographic method (“2.4.4.3-2013 trans fatty acid content (capillary gas chromatographic method)” of the standard oil and fat analysis test method (Japan Oil Chemists' Society)). Can do.

  In the above, the oil used in the layered food fat composition of the present invention can be fractionated, cured, and transesterified by the following method.

  The oil / fat fractionation can be carried out by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation in the same manner as the method for fractionating the soft-fat fractionation from the above-mentioned milk fats. The above can be combined.

  The fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. At this time, fats and oils having the required hardness can be obtained by controlling the pressure, temperature, time, and catalyst.

  The transesterification of fats and oils is an operation to change the position of the fatty acid bound to glycerol of triglyceride in which three molecules of fatty acid are bound to one molecule of glycerol and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst, an enzymatic transesterification reaction using lipase or the like as a catalyst, and the like.

  The chemical transesterification is a transesterification with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, the raw material fat is sufficiently dried according to a conventional method, and 0.05 to 1% by mass of the catalyst is added to the raw material fat and oil, and then the pressure is reduced at 80 to 120 ° C. under reduced pressure. It can be performed by stirring for 5 to 1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor positional specificity or a transesterification reaction with high specificity at the 1 and 3 positions.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing a transesterification reaction with high specificity at positions 1 and 3 include immobilized lipase derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 It can be carried out by stirring at ~ 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  In addition, the transesterification used for obtaining the transesterified fats and oils A and B may be a chemical transesterification reaction or an enzymatic transesterification reaction.

(Sorbitan fatty acid ester)
The fat and oil composition for layered food of the present invention contains a sorbitan fatty acid ester in which the change in the solidification start temperature of palm oil is less than 1.0 ° C., and 80% by mass or more of all the constituent fatty acids is a saturated fatty acid. Can do. The amount of change in the solidification start temperature of palm oil of sorbitan fatty acid ester ((solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably −0. It is 0.5-0 degreeC, More preferably, it is -0.4-0.1 degreeC, Preferably it is 85 mass% or more in all the constituent fatty acids, More preferably, 90 mass% or more is a saturated fatty acid.

  The saturated fatty acid is preferably palmitic acid.

  Here, the amount of saturated fatty acid in all the constituent fatty acids of sorbitan fatty acid ester is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). It can be measured by gas chromatography method))).

  The solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature was measured.

  By using this sorbitan fatty acid ester, the precipitation of fat crystals in the baked product is delayed under the slow cooling conditions after baking of the baked product using the layered food fat composition of the present invention, and the fat and oil crystal parts are not separated. It becomes the form which the crystal | crystallization part divided | segmented and can contain many fats and oils which are an amorphous state. Therefore, when eating, there is little feeling of a hard crystal part, and it has a soft and juicy texture. The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 1.0 to 4.0. When the HLB value is within this range, it is suitable for the soft and juicy texture as described above.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters can be used.

  The content of the sorbitan fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2% with respect to the total amount of fats and oils. It is -4.0 mass%. If the content of sorbitan fatty acid ester is within the above range with respect to the mass of fat, the precipitation of fat crystals is sufficiently delayed, maintained in a non-crystalline state, and soft and juicy without feeling the miscellaneous taste of the emulsifier. A baked product having a good flavor can be obtained.

(Plastic oil for layered food)
The layered food and fat composition of the present invention is prepared by preparing a layered food plastic fat and oil containing the layered food and fat composition of the present invention in the oil phase, and obtaining a baked product using the dough made from this raw material. Can do.

  This layered food-use plastic fat contains the layered food-use fat composition of the present invention in the oil phase.

  The content of the layered food fat composition of the present invention in the layered food plastic fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

  This layered food grade plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Examples of the form containing the water phase include a water-in-oil type and an oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain an aqueous phase” means that the content of moisture (including volatile components) corresponding to the shortening of Japanese Agricultural Standards is 0.5% by mass or less.

  This layered food-use plastic fat or oil may or may not contain conventionally known components in addition to water. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance | flavor, an emulsifier etc. are mentioned. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides and the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As an emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, Polyoxyethylene sorbitan fatty acid ester etc. are mentioned, It can add in the range which does not impair the effect of this invention.

  This layered food grade plastic fat can be produced by a known method. For example, in a form containing an aqueous phase, an oil phase containing the layered food fat composition of the present invention and an aqueous phase are appropriately heated and mixed to emulsify, and then a combinator, perfector, botter, nexus, etc. It can be quenched and kneaded with a cooling mixer. In a form not containing an aqueous phase, after heating the oil phase containing the layered food fat composition of the present invention, it can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, bottor, or nexus. it can. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.

  This layered food-use plastic fat can be made into various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, a sheet shape is preferable from the viewpoint of easy processing. Although the size at the time of making the layered food-grade plastic fat into a sheet is not particularly limited, for example, the width may be 50 to 1000 mm, the length 50 to 1000 mm, and the thickness 1 to 50 mm.

(Dough and baked product)
The layered food and fat composition of the present invention can be used by being folded into a dough of a baked product such as bread or confectionery as a layered food plastic fat or oil. For example, the sheet-like layered food-use plastic fat / oil using the layered food-use oil / fat composition of the present invention is wrapped between the dough, and then the layered food-use plastic fat / oil is folded into the dough by repeating folding and rolling. And make up thin layers of dough and layered food plastic fat. And baking products, such as a pie, a Danish, and a croissant, are obtained by baking the dough containing the fat-and-oil composition for layered foods of this invention. The folding or baking of the layered food fat composition of the present invention into the dough can be performed, for example, according to known conditions and methods.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into the baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The amount of the oil composition for layered foods of the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is preferably the amount of plastic fat for layered foods relative to 100 parts by mass of flour blended in the dough. It is 20-120 mass parts, More preferably, it is 20-100 mass parts.

  In addition to the flour and the oil composition for layered foods of the present invention, the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins and sugars as described above, eggs, processed eggs, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), plastic fats and oils, yeast, Yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu, soymilk, soy protein, swelling agent, sweetener, A seasoning, a spice, a coloring component, a fragrance | flavor, etc. are mentioned.

  Examples of the baked product include pastries such as Danish and croissants that ferment the dough using yeast or the like, and pie without fermentation process.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
1. Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-Cyclohexane method)” of the standard fat analysis method (Japan Oil Chemists' Society).

  The melting point of the milk fat fraction soft part was measured by “3.2.2.2-2013 melting point (increased melting point)” of the standard fat analysis method (Japan Oil Chemists' Society).

  The solid fat content was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society). Also, change the temperature conditions of the standard fat and oil analysis test method (operation of holding at 0 ° C ± 2 ° C for 30 minutes, then holding at 26 ° C ± 0.2 ° C for 30 minutes, and then holding at 0 ° C ± 2 ° C for 30 minutes Measured at 10 ° C. for 7 days and 3 weeks.

  The triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 36 to 48 is determined according to “2.4.6.1-2013 triacylglycerol composition of gas chromatograph method (standard oil analysis test method (Japan Oil Chemistry Society)). (Gas chromatography method) ”).

  The total content of di-saturated triglyceride and tri-saturated triglyceride in fats and oils is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph) of gas chromatographic method (standard fat analysis test method (Japan Oil Chemistry Society)). ”And“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

  The content and mass ratio (SUS / SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) in fats and oils are determined according to “2.4 of gas chromatographic method (standard fat analysis method (Japan Oil Chemistry Society)). And 2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method) "and" Recommended 2-2013 2-position fatty acid composition ").

2. Manufacture of fat and oil composition for layered food Each fat and oil and sorbitan fatty acid ester were dissolved and mixed at the blending ratios shown in Table 1 and Table 2 to obtain the fat and oil compositions of Examples and Comparative Examples.
(Transesterified fat / oil A1)
After mixing 20% by mass of palm kernel extremely hardened oil, 50% by weight of palm oil and 30% by weight of palm extremely hardened oil, heating to 110 ° C. and thoroughly dehydrating, sodium methylate as a chemical catalyst was reduced to 0%. 0.08% by mass was added, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil A1.

(Transesterified oil A2)
Palm kernel extremely hardened oil 20% by mass, palm oil 60% by mass, and palm extremely hardened oil 20% by mass were mixed, and transesterification was performed according to the production method of transesterified fat / oil A1 to obtain transesterified fat / oil A2.

(Transesterified oil and fat B)
About the palm fraction soft part (iodine number 56), transesterification etc. were performed according to the manufacturing method of transesterified fats and oils A1, and the transesterified fats and oils B were obtained.

(Milk fat fraction soft part 1, 2)
Fractionation was performed by conventional methods from milk fat to obtain a soft part. Two types of melting points (10 ° C., 18 ° C.) were used as the milk fat fraction soft part. About these, 10 degreeC SFC measured according to the standard fats-and-oils analysis method, SFC hold | maintained at 60 degreeC ± 0.2 degreeC for 30 minutes as above-mentioned, and preserve | saved at 10 degreeC for 7 days, and 60 degreeC ± 0.2 Table 3 shows SFC values measured after storage at 10 ° C. for 30 minutes and storage at 10 ° C. for 3 weeks. The milk fat used in the comparative example (melting point: 32.5 ° C.) was also measured according to the standard oil analysis test method, kept at 60 ° C. ± 0.2 ° C. for 30 minutes, then stored at 10 ° C. for 7 days and 3 weeks. The SFC value at ° C. was shown.

(Sorbitan fatty acid ester)
A commercial product was used as the sorbitan fatty acid ester added to the layered food fat composition. The details are as follows.
(Sorbitan fatty acid ester 1)
Change in solidification start temperature of palm oil -0.2 ° C
Constituent fatty acid Saturated fatty acid content 90 mass% (palmitic acid content 90 mass%)
HLB 2.8
(Sorbitan fatty acid ester 2)
Change in solidification start temperature of palm oil 0.8 ℃
Constituent fatty acid Saturated fatty acid content 99.8% by mass (palmitic acid content 45% by mass)
HLB 3.0

  The change in the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was measured in the same manner.

Difference between the solidification start temperature of palm oil added with sorbitan fatty acid ester and the solidification start temperature of palm oil without addition of sorbitan fatty acid ester ((solidification start temperature of palm oil added with sorbitan fatty acid ester)-(solidification of palm oil The start temperature)) was defined as the change in the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

3. Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Manufacturing of margarine)
83.5 parts by mass of the oil / fat composition was adjusted to 70 ° C. to obtain an oil phase. On the other hand, 1.6 parts by mass of skim milk powder and 1.0 part by mass of sodium chloride were added to 13.9 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, the water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly quenched with a combinator, and molded into a 25 cm × 21 cm × 1 cm sheet. A margarine for layered food having the following blending ratio was obtained.
<Margarine combination>
Oil composition 83.5 parts by weight Water 13.9 parts by weight Nonfat dry milk 1.6 parts by weight Salt 1.0 parts by weight

  After the margarine for layered food was stored at 10 ° C. for 7 days, the following evaluation was performed.

[Leaking liquid oil from margarine for layered food]
The margarine for layered food was cut into 3 × 3 cm squares, and liquid oil oozing when stored in a thermostatic bath at 30 ° C. for 2 days was visually evaluated according to the following criteria.
Evaluation criteria 5: There is no oozing out.
4: Almost no bleeding.
3: There is a slight oozing.
2: There is a stain.
1: There are many oozes.

(Manufacture of Danish)
Danish was produced with the following formulation and conditions. Specifically, materials other than margarine for bread kneading and layered food margarine are put into a mixer, mixed at low speed for 3 minutes and medium to low speed for 3 minutes, and then mixed with margarine for bread kneading at low speed for 2 minutes. Mixing was performed at low speed for 3 minutes to obtain a dough. After taking the floor time, the dough was retarded overnight at 0 ° C. Layered food margarine was folded into this dough, 3 folds were added twice at a gauge thickness of 3 mm, and the mixture was retarded at −10 ° C. for 30 minutes, and 1 fold was added at 30 ° C. for 60 minutes. Then, after setting the gauge thickness to 3 mm, it was cut into a 10 cm square (10 cm × 10 cm), baked and fired to obtain a Danish.

<Dennish formulation>
Strong powder 90 parts by weight Soft flour 10 parts by weight Upper white sugar 10 parts by weight Salt 1.8 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Margarine for bread kneading (ad free 440 Miyoshi oil and fat emulsifier-free margarine) 8 parts by weight Yeast 5 Parts by weight yeast food 0.1 parts by weight water 53 parts by weight layered food margarine 21 parts by weight per 100 parts by weight of dough

<Production conditions for Danish fabric>
Mixing: Low speed 3 minutes, Medium low speed 3 minutes, (Margarine input), Low speed 2 minutes, Medium low speed 3 minutes 捏 Upside temperature: 25 ℃
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: 3 folds × 2 times -10 ° C retarded 30 minutes
3 folds x 1 retard at -10 ° C for 60 minutes Molding: sheeter gauge thickness 3mm
Proof: 35 ° C 75% 60 minutes

[Extension of margarine for layered food]
400 g of layered food margarine was put on about 1.9 kg of dough, and the extensibility of the layered food margarine during folding was evaluated according to the following criteria.
Evaluation Criteria 4: Oils and fats are uniformly stretched without running out of oil in the dough, and the extensibility is very good.
3: The fats and oils are uniformly stretched in the dough without running out of oil, and the extensibility is good.
2: Although there is extensibility, there is a slight loss of grease.
1: Fats and oils do not extend uniformly, and there is a fat and oil breakage.

  The Danish was baked and stored at 20 ° C. for 1 day, and then sensory evaluation was performed.

[Softness of fired products]
The softness of the baked Danish was evaluated according to the following criteria by 20 panels.
Evaluation criteria 5: 16 or more of 20 panelists evaluated that they were soft.
4: 12 to 15 people out of 20 panelists evaluated that they were soft.
3: Eight to eleven of the 20 panelists evaluated it as soft.
2: 4 to 7 panelists evaluated that they were soft.
1: Of the 20 panelists, 3 or less evaluated as soft.

[Succulent succulent feeling]
The juicy feeling of the baked Danish was evaluated according to the following criteria by 20 panels.
Evaluation criteria 5: 16 or more of 20 panelists evaluated it as juicy.
4: Twelve to fifteen of the 20 panelists evaluated it as juicy.
3: Eight to eleven of the 20 panelists evaluated it as juicy.
2: 4 to 7 out of 20 panelists evaluated it as juicy.
1: Of the 20 panelists, 3 or less evaluated as juicy.

[Flavor development of baked products]
The flavor expression of the baked Danish was evaluated by the following 20 standards using 20 panelists, and the average score was evaluated.
Evaluation criteria Score 4 points: The flavor of milk fat is very strong and the duration is long.
3 points: The flavor of milk fat is strong and durable.
2 points: The flavor of milk fat is slightly diminished and is not durable.
1 point: The flavor of milk fat is weak and not persistent.
Evaluation by average score 4: Average score is 3.5 or more 3: Average score is 3 or more and less than 3.5 2: Average score is 2 or more and less than 3 1: Average score is less than 2

[Melting baked product]
The mouth melting of the baked Danish was evaluated according to the following criteria by 20 panels.
Evaluation criteria 4: 15 or more out of 20 panels were evaluated as good.
3: 10 to 14 out of 20 panelists evaluated as good.
2: Five to nine out of 20 panels were evaluated as good.
1: Of the 20 panelists, 4 or less evaluated as good.

  The above evaluation results are shown in Tables 4 and 5.

  From the above results, Examples 1 to 9 and 12 were good in evaluations of 4 and 5 with respect to liquid oil oozing from margarine. Among them, Examples 1 and 2 were at a level that did not ooze out at all, and Examples 3 to 8 to which sorbitan fatty acid esters were added showed slight oozing out compared to Examples 1 and 2, but almost oozing out. There was no level.

  In Example 10, the level was slightly oozing, but it was considered that the total amount of disaturated triglyceride and trisaturated triglyceride was smaller. That is, it was suggested that the lower limit of the total amount of 2 saturated triglycerides and 3 saturated triglycerides was about 45% by mass. In Comparative Example 2, since the total amount of di-saturated triglyceride and tri-saturated triglyceride is 37.0% by mass and less than the lower limit value, the oozing is remarkable and this is supported.

  Although Example 11 was a level with a slight oozing, it is considered that the content of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 36 to 48 was larger. In Comparative Example 3 in which the content of the soft part of milk fat fraction is large and the content of triglyceride having a total fatty acid number of 36 to 48 in the fatty acid exceeds 46% by mass, the exudation is remarkable. That is, it was suggested that the content of triglycerides having 36 to 48 carbon atoms in the constituent fatty acids is preferably 46% by mass or less.

  Regarding extensibility, in Examples 1, 2, and 4 to 11, the fats and oils were uniformly extended in the dough, and the extensibility was very good. In Examples 3 and 12, the extensibility showed a slightly decreasing tendency as compared with Examples 1, 2, and 4 to 11. In Example 3, the total amount of di-saturated triglyceride and tri-saturated triglyceride is larger. In Example 12, SUS / SSU is high, crystallization in the production machine becomes slightly insufficient, and crystallization occurs during storage. This suggests the possibility that the hardened and hard may affect the extensibility. Although the comparative example 1 changed the milk fat separation soft part into milk fat in Example 1, although there was extensibility, there was some fat and oil breakage, and in Example 1, the oil and fat extended uniformly and the extensibility was very good. There was a big difference compared to.

  Regarding the softness and juiciness of the fired product, Examples 1 and 2 evaluated that more than half of the panels had softness and juiciness. Further, Examples 3 to 8 to which a specific sorbitan fatty acid ester was added showed particularly good softness and juicy feeling of the fired product as compared with Examples 1 and 2 in which this was not used, and most of the panels were soft. Evaluated as having a juicy feeling. This suggested the effect of delaying crystallization by a specific sorbitan fatty acid ester. Further, even when this specific sorbitan fatty acid ester was added, no significant decrease was observed in other characteristics such as bleeding and extensibility, and satisfactory values were maintained. In Example 10, since the milk fat fraction soft part was a little blended, a slight downward tendency was observed in the juicy feeling. In Example 12, since the milk fat fractionation soft part was changed to one having a slightly higher melting point in Example 9 containing a large amount of palm fractionation soft part, there was a slight decrease in softness and juiciness. In Comparative Example 1 using milk fat, a juicy feeling was not felt, and in Comparative Examples 2, 3, and 5, the reduction in juicy feeling was large. In Comparative Example 4, the soft part of milk fat fraction was not added, and the total amount of di-saturated triglyceride and tri-saturated triglyceride was large, so that the softness and juiciness were poor.

  About the flavor expressivity of the baked product, Examples 1-12 had strong flavor of milk fat, and there was a persistence, and the significant difference was seen compared with Comparative Examples 1-6. In particular, Examples 1, 2, 4 to 11 had a very strong milk fat flavor and a long duration.

  About mouth melting of a baked product, Examples 1-12 evaluated that most of panels were favorable, and compared with Comparative Example 4 and Comparative Examples 4 and 5 with much total amount of 2 saturated triglyceride and 3 saturated triglyceride. Significant differences were seen.

  From the above, the content of triglyceride containing a milk fat fraction soft part whose solid fat content at 10 ° C. is 20% or less and the total number of carbon atoms of the constituent fatty acids is 36 to 48 is 20 to 46% by mass with respect to the total amount of oil and fat The total amount of di-saturated triglyceride and tri-saturated triglyceride is 45 to 65% by mass with respect to the total amount of fats and oils. ) Is 0.2 to 1.2, even if it contains a milk fat separation soft part, it does not easily ooze out during storage and can maintain stable physical properties over a long period of time, and contains milk-derived fats and oils. However, the extensibility in the dough is good, it is possible to obtain a baked product with a soft and juicy texture, and the baked product has good flavor development and good melting in the mouth. confirmed.

Claims (4)

Containing a milk fat fraction soft portion whose solid fat content at 10 ° C. is 20% or less,
The total amount of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 36 to 48 is 20 to 46% by mass with respect to the total amount of fats and oils, and the total amount of 2 and 3 saturated triglycerides is 45 to 65% by mass with respect to the total amount of fats and oils. Layered food oil composition having a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of di-saturated triglycerides of 0.2 to 1.2.   The fat-and-oil composition for layered food according to claim 1, wherein the solidification start temperature of palm oil is less than 1.0 ° C, and 80% by mass or more of all constituent fatty acids contains a sorbitan fatty acid ester which is a saturated fatty acid. .   The dough for baked goods containing the fat-and-oil composition for layered foodstuffs of Claim 1 or 2. The manufacturing method of the baked product which bakes the material | dough of Claim 3.