JP7180956B2 - Layered food fat composition and plastic fat, dough and baked goods using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a layered oil-and-fat composition for food that is used by folding it into the dough of a baked product, and a plastic oil-and-fat, dough and baked product using the same.

Margarine and other plastic fats and oils that are folded into the dough of baked goods such as Danish pastries, croissants, and pies should have good spreadability with the dough, provide a crispy texture, and have good layer formation. It is required to be able to obtain well-voluminous fired products. In addition, trans-fatty acids are said to increase the risk of arteriosclerosis, and in consideration of the health concerns, it is desired that the amount of trans-acids in raw fats and oils is low.

In addition, during the period from manufacture to use, there is little exudation of liquid oil, which is a low-melting triglyceride such as di-unsaturated triglyceride or tri-unsaturated triglyceride, due to high temperature or over time, and there is little change in hardness even after long-term storage. Desired.

Conventionally, as an oil-and-fat composition for layered food, a technique of using an ester-exchanged oil and fat of laurin-based oil and palm-based oil in the oil-and-fat composition (Patent Document 1); (Patent Document 2), and a technology (Patent Documents 3 and 4) in which the triglyceride composition in the oil and fat composition is set to a specific range.

Japanese Patent Application Laid-Open No. 2001-262181 JP-A-2009-34089 JP-A-2006-25671 JP 2012-55268 A

However, the techniques described in Patent Documents 1 and 2 have poor compatibility between the transesterified fat and other fats and oils, so the plasticity is low, the extensibility with the dough is not good, and it is difficult to obtain the volume of the baked product. rice field. Specifically, when the iodine value of the transesterified oil is lowered, the compatibility with other oils and fats is lowered, which may affect the various physical properties and texture as described above. Also, there is a problem that the liquid oil seeps out due to high temperature or aging.

In addition, the techniques described in Patent Documents 1 and 2 have a relatively high content of lauric fat, which is the raw material of transesterified fat, and contain a large amount of lauric acid, so the melting in the mouth tends to be improved, but storage stability In particular, there is a problem that the liquid oil seeps out due to high temperature or aging.

The technique described in Patent Document 3 has a problem that the meltability of the baked product in the mouth tends to deteriorate due to the large amount of tristearic acid in the oil.

The technique described in Patent Document 4 uses a liquid oil obtained by fractionating transesterified fats and oils in order to make the triglyceride composition within a specific range, but when the fat composition is stored at high temperature, the stability tends to decrease. was there.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to obtain a voluminous baked product that has good spreadability with the dough, provides a crispy texture, and has a good layer formation state. To provide a layered oil composition for food, which can be easily cured, and has excellent stability against high temperature and aging with little exudation of liquid oil and little change in hardness of the plastic oil for layered food, plastic oil, dough and baked goods using the same The challenge is to

In order to solve the above problems, the layered food fat composition of the present invention is a layered food fat composition that is used by being folded into the dough of a baked product,
A lauric fat (A1) having a lauric acid content of 30% by mass or more in the total constituent fatty acids of 5% by mass or more and less than 30% by mass, and a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. A transesterified oil (A) having an iodine value of 20 to 40, which is transesterified with more than 70% by mass of palm oil (A2) and 95% by mass or less, and
Fats and oils (B) in which the total ratio of the triglyceride having a total carbon number of 46 in the constituent fatty acid and the triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass;
contains
The mass ratio of the amount of lauric acid to the amount of stearic acid (amount of lauric acid/amount of stearic acid) in the total fatty acids constituting the triglycerides of the transesterified oil (A) is 0.2 to 1.4,
The content of the transesterified fat (A) is 5 to 65% by mass with respect to the total amount of fat, and the content of the fat (B) is 35 to 95% by mass,
and (i) through (iii) below:
(i) The total ratio of a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids and a tri-saturated triglyceride containing three saturated fatty acids (S) as constituent fatty acids is 40 to 65% by mass based on the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.3 to 1.2.
(iii) The proportion of triglycerides having a total carbon number of 40 to 48 in the constituent fatty acids is 10 to 30% by mass relative to the total amount of fats and oils
It is characterized by satisfying all of

The plastic fat for layered food of the present invention contains only the fat composition for layered food as a fat component.

The dough for baked products of the present invention contains the plastic fat for layered foods.

The baked product of the present invention is obtained by baking the dough.

According to the present invention, it is possible to obtain a baked product with good extensibility with the dough, no dough shrinkage, a crispy texture, a good layer formation state, and a large volume, and a liquid oil. There is little change in the hardness of plastic fats and oils for layered foods, and they are excellent in stability against high temperatures and aging.

The present invention will be described in detail below.
1. Layered Oil and Fat Composition for Food In the present invention, the triglyceride in the oil and fat has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-, 2-, and 3-positions of triglyceride represent the positions to which fatty acids are bound. As abbreviations for constituent fatty acids of triglycerides, S: saturated fatty acid and U: unsaturated fatty acid are used.

Saturated fatty acids S are all saturated fatty acids contained in fats and oils. Also, the two or three saturated fatty acids S bound 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 notation is a carbon number of a fatty acid.

Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

The unsaturated fatty acids U include myristoleic acid (14:1), palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), and erucic acid. (22:1) and the like. In addition, the above numerical notation is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.

The fat used in the layered food fat composition of the present invention contains 3 saturated triglycerides in which saturated fatty acids S are bonded to all of the 1-, 2-, and 3-positions. and one molecule of unsaturated fatty acid U are bonded to a symmetrical triglyceride (SUS) in which saturated fatty acid S is bonded at positions 1 and 3 and unsaturated fatty acid U is bonded at position 2, and and an asymmetric triglyceride (SSU) in which a saturated fatty acid S is bound to the 2-position and an unsaturated fatty acid U is bound to the 3-position. In addition, 2-unsaturated triglyceride in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol, and unsaturated fatty acid U is bound to all of the 1-, 2-, and 3-positions 3 Contains unsaturated triglycerides.

The layered oil-and-fat composition for food of the present invention contains a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and three saturated fatty acids (S) as constituent fatty acids. The total ratio with trisaturated triglycerides is 40 to 65% by mass, preferably 40 to 60% by mass, based on the total amount of fats and oils. Within this range, it is possible to obtain a voluminous baked product with a good layer formation state of the baked product. be done. When the total ratio is 40% by mass or more, the spreadability with the dough is good, and the baked product has a crispy texture. It is possible to suppress the deterioration of the layer formation state of the fired product due to softening of the sintered product, and a voluminous fired product can be obtained.

The layered edible oil and fat composition of the present invention has a mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) among the di-saturated triglycerides of 0.3 to 1.2, preferably 0.1 to 1.0. Within this range, the plastic fat for layered food is not kneaded into the dough when making the dough, and the physical properties and texture are good, and the liquid oil oozes out due to high temperature or over time and hardening during long-term storage. It is possible to prepare a plastic oil for layered food that has excellent stability with little change in thickness. you get a feeling. If this mass ratio is 0.3 or more, the precipitation of crystals will be too fast and the manufacturing machine will be kneaded too much, and the plastic oil for layered food will be soft and without stiffness, which will be suppressed, and the dough will be improved. Kneading of the plastic fat for layered foods into the dough during production is suppressed. When this mass ratio is 1.2 or less, the plastic fat causes little oozing of liquid oil at high temperatures or over time, and little change in hardness during long-term storage. The baked product has a crispy texture.

In the oil-and-fat composition for layered foods of the present invention, the proportion of triglycerides having a total carbon number of 40-48 in the constituent fatty acids is 10-30% by mass, preferably 10-25% by mass, relative to the total amount of the oil-and-fat. Within this range, the spreadability of the plastic fat for layered food with the dough is good, the baked product has a crispy texture, and the baked product has good melting in the mouth and good flavor release. When this ratio is 10% by mass or more, the various physical properties and texture as described above are good, and meltability in the mouth and flavor release are good. is good, and the baked product has a crispy texture.

The layered oil-and-fat composition for food of the present invention is characterized by containing a transesterified oil and fat (A) which is a transesterified oil and fat between a laurin-based oil and fat (A1) and a palm-based oil and fat (A2) described below. By using this transesterified fat (A) as a raw material and mixing it with other fats and oils and adjusting the triglyceride composition of the fats and oils within the above range, the spreadability with the dough is good and a crispy texture can be obtained. It is possible to obtain a baked product with a good layer formation condition and a large volume, and it is also excellent in stability against high temperature and aging with little change in the hardness of the layered food plastic oil and the bleeding of liquid oil. The layered food fat composition of the present invention obtained by using this transesterified fat (A) as a raw material can prepare a layered food plastic fat composition having plasticity in a wide temperature range from low to high temperatures. In particular, because of its good compatibility with other oils and fats, the various physical properties and textures described above are improved, for example, solidification of hard oils and fats alone is suppressed, and liquid oils exude due to high temperatures and aging and long-term storage. It is possible to prepare a layered plastic fat for food with little change in hardness over time and excellent stability.

Trans-fatty acids are said to increase the risk of arteriosclerosis, and in view of the concerns about the effects on health, the oil-and-fat composition for layered foods of the present invention has a trans-acid content relative to the total amount of oil and fat. is preferably 0.1 to 5% by mass.

In the layered oil-and-fat composition for food of the present invention having the above structure, the ratio of tri-saturated triglycerides is preferably 5 to 30% by mass with respect to the total amount of fat and oil, and the total amount of di-saturated triglycerides and tri-saturated triglycerides and 3 saturated triglycerides (2 saturated triglycerides + 3 saturated triglycerides/3 saturated triglycerides) is preferably 1.2 to 5, and the mass ratio of 2 saturated triglycerides to 3 saturated triglycerides (2 saturated triglycerides/3 saturated triglycerides) saturated triglyceride) is preferably 0.4-4.

(Interesterified fat (A))
The transesterified fat (A) used as raw materials for the layered food fat composition of the present invention comprises a lauric fat (A1) having a lauric acid content of 30% by mass or more in all the constituent fatty acids, and all the constituent fatty acids It is a transesterified oil with a palm-based oil (A2) in which the content of fatty acids having 16 or more carbon atoms is 35% by mass or more.

The transesterified fat (A) has an iodine value of 20-45. Within this range, the compatibility with other oils and fats is good, and it is easy to form nuclei for other oils and fats, induce nucleation, and as a result, delay in solidification can be suppressed. Various physical properties and texture such as those described above are improved, and, for example, it is possible to prepare a product excellent in stability with little oozing of liquid oil due to high temperature or aging and little change in hardness during long-term storage. When the iodine value is 20 or more, the compatibility with other fats and oils is good, and the various physical properties and texture described above are improved. It is possible to suppress the bleeding out of and the change in hardness during long-term storage. If the iodine value is 45 or less, it is likely to become a nucleus for other fats and oils, induce nucleation, and as a result, delay in solidification can be suppressed. can be suppressed, for example, exudation of liquid oil due to high temperature or aging and change in hardness during long-term storage can be suppressed.

And the transesterified fat (A) is obtained by transesterifying 5% by mass or more and less than 30% by mass of lauric fat (A1) and more than 70% by mass or less than 95% by mass of palm fat (A2). is preferably More preferably, 10% by mass or more and less than 30% by mass of lauric fat (A1) and 70% by mass or more of palm fat (A2) and 90% by mass or less are transesterified, and more preferably , obtained by transesterifying 10 to 28% by mass of lauric fat (A1) and 72 to 90% by mass of palm fat (A2). By using the laurin-based fat (A1) and the palm-based fat (A2) in this mass range, the spreadability with the dough is good, a crispy texture is obtained, and the layer formation state is good and the volume is good. A baked product can be obtained, and the liquid oil does not ooze out or the hardness of the plastic oil for layered foods changes little, and the oil is excellent in stability against high temperatures and with the passage of time. In particular, when the amount of the laurin-based fat (A1) added is less than 30% by mass, it is possible to suppress the liquid oil from exuding due to high temperature and aging, and the stability is excellent.

In particular, considering that it is possible to suppress the seepage of liquid oil due to high temperature and aging, and that it is possible to obtain the various physical properties and textures described above, the transesterified oil (A) is completely The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is preferably 7 to 20% by mass. Also, the content of unsaturated fatty acids with 18 carbon atoms in the total constituent fatty acids is preferably 18 to 40% by mass.

Further, in the transesterified fat (A), the content of saturated fatty acids having 16 to 18 carbon atoms in the total constituent fatty acids is preferably 40 to 60% by mass.

In addition to the above, considering that the various physical properties and texture as described above are good, the laurin-based fat (A1) and the palm-based fat (A2) are transesterified in the above mass range. The transesterified fat (A) to be used is preferably as follows.

In the transesterified fat (A), the proportion of triglycerides in which the total carbon number of the constituent fatty acids is 40 to 46 is preferably 5 to 40% by mass, more preferably 10 to 40% by mass. , more preferably 10 to 35% by mass. Within these ranges, the compatibility with other oils and fats is good, and the baked product has good meltability in the mouth.

The transesterified fat (A) is a bi-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The ratio (SUS/SSU) is preferably 0.45-0.55. As a result, crystallinity is improved, so compatibility is good when mixed with other fats and oils, and plasticity is good when used as plastic fats and oils for layered foods. .

In the transesterified oil (A), the mass ratio of lauric acid to stearic acid (lauric acid/stearic acid) in all triglyceride constituent fatty acids is preferably 0.2 to 0.7, more preferably 0.7. 4 to 0.6, and the ratio of the amount of unsaturated fatty acid having 18 carbon atoms to the amount of saturated fatty acid having 18 carbon atoms (amount of unsaturated fatty acid of C18/amount of saturated fatty acid of C18) is preferably 0.5 to 4.0. 0, more preferably 1.0 to 2.0. Within this range, the plastic fat for layered foods has good shape retention.

The transesterified fat (A) preferably has an SFC of 55 to 80% at 5°C. Within this range, it is possible to suppress exudation of liquid oil due to high temperature and aging and change in hardness during long-term storage, and excellent stability is obtained. Also, the SFC at 35° C. is preferably 15% or more, more preferably 15 to 30%. Within this range, the plastic fat for layered foods has good shape retention. The SFC at 5° C. and 35° C. can be measured according to “2.2.9-2003 Solid fat content (NMR method)” of the Standard Fat Analysis Test Method (Japan Oil Chemistry Society).

(Laurin-based fat (A1))
The lauric fat (A1), which is the raw material for the transesterified fat (A) as described above, has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in the total constituent fatty acids. 50% by mass. Examples of such laurin-based oils and fats (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, etc. These may be used alone or in combination of two or more. good. Among these, palm kernel oil, its fractionated oil, and hardened oil are preferred because they have a higher melting point than coconut oil and can easily obtain a high-melting transesterified oil (A). In the case of hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogenation, so when using hydrogenated oil, it is appropriately selected from partially hydrogenated oil, low temperature hydrogenated oil, or fully hydrogenated extremely hydrogenated oil. is preferred.

The lauric fat (A1) preferably has an iodine value of 2 or less. When the laurin-based fat (A1) having an iodine value of 2 or less is used, when the transesterified fat (A) is mixed with other fats and oils, it becomes crystal nuclei and easily solidifies, thereby suppressing exudation of the liquid oil due to high temperature and aging. . In addition, there is little possibility of generation of trans acid. As the lauric fat (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

(Palm-based fat (A2))
Palm oils and fats (A2) in which the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more include palm oil, palm fractionated oils, hydrogenated oils thereof, transesterified oils and the like. may be used singly or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. When a hardened oil is used as the palm-based oil (A2), partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, but extremely hardened oil is preferable among them.

The palm oil (A2) preferably has an iodine value of 30-55, more preferably 30-40. Within this range, it is possible to suppress exudation of the liquid oil due to high temperature or aging.

The palm-based oil (A2) preferably contains 5 to 45% by mass, more preferably 20 to 45% by mass, of extremely hardened oil. When the extremely hardened oil is contained within this range, it is possible to suppress changes in the hardness of the plastic fat for layered foods during long-term storage, and it is possible to suppress exudation of the liquid oil due to high temperature and aging.

A chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the lauric fat (A1) and the palm fat (A2). Sodium methylate, sodium hydroxide or the like is used as a chemical catalyst, and lipase or the like is used as an enzymatic catalyst. Examples of lipases include lipases of the genus Aspergillus, Alcaligenes, and the like, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed, the saturated fatty acid (S) is converted into a constituent fatty acid. Of the di-saturated triglycerides containing two and one unsaturated fatty acid (U), the mass ratio (SUS/SSU) in the transesterified fat (A) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) reaches an equilibrium state and is completed to obtain the transesterified fat (A). When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. An interesterified fat (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

The proportion of lauric acid in all constituent fatty acids in lauric oil (A1), the content of fatty acids with 16 or more carbon atoms in all constituent fatty acids in palm oil (A2), and the completion of transesterification were confirmed by gas chromatography. can do.

(Oil (B))
The layered oil-and-fat composition for food of the present invention comprises, in particular, the transesterified oil and fat (A) as described above, a triglyceride having a total carbon number of 46 as a constituent fatty acid, and a triglyceride having a total carbon number of 48 as a constituent fatty acid. It is preferable to contain a fat (B) with a total ratio of 1 to 25% by mass.

These specific transesterified fats and oils (A) and fats and oils (B) are mixed, and each composition of the triglycerides of the layered food fat composition is adjusted within the scope of the present invention described above, thereby Good spreadability and crispy texture can be obtained, and baked products with good layer formation and volume can be obtained, and liquid oil seeps out and hardness change of plastic fat for layered food is small. It also has excellent stability against high temperature and aging. When using a fat (B) in which the total ratio of a triglyceride having a total carbon number of 46 in the constituent fatty acid and a triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass, the transesterified oil (A) can be obtained. It is easy to adjust each composition of the above triglycerides of the layered food oil and fat composition within the range of the above-mentioned present invention by using it, and it has good compatibility with the transesterified oil and fat (A). Various physical properties and texture are improved, and for example, it is possible to obtain excellent stability with little change in hardness of layered food plastic oils and fats during long-term storage and oozing of liquid oils due to high temperatures and aging. .

Fats and oils (B) are bi-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U), and the mass ratio (SUS /SSU) is preferably 0.1 to 1.6. Within this range, the mass ratio (SUS/SSU ) can be adjusted from 0.3 to 1.2.

Examples of fats and oils (B) include palm oils and fats, interesterified oils and fats of fractionated soft palm oils, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oils, and partially hardened rapeseed oils. may be used singly or in combination of two or more. Among these, it is preferable to use at least one fat selected from palm-based fats, transesterified palm-fractionated soft oils, and lard.

Palm oils and fats include palm oil, fractionated palm oil, hardened oils thereof, and the like, and these may be used alone or in combination of two or more. As fractionated palm oil, a hard part (palm stearin, etc.), a soft part (palm olein, palm double olein, etc.), a middle melting point part, etc. can be used.

Palm-based oils and fats are preferably palm-based oils and fats with an iodine value of 45 to 65, especially in terms of compatibility and melting in the mouth. , palm fractionated mid-melting point oil, and the like.

Among them, from the point of particularly good compatibility, along with palm oil with an iodine value of 45 to 65, transesterified palm soft oil is used, and the ratio of transesterified palm soft oil and palm oil is used. A mass ratio of 1:0.1 to 5, lard is used together with palm oil with an iodine value of 45 to 65, and the ratio of lard to palm oil is 1:0.05 to 5. To do, using palm oil with an iodine value of 45 to 65, transesterified oil and fat of palm fractionated soft oil and lard, and the ratio of transesterified oil and fat of palm fractionated soft oil, lard and palm oil to 1 in mass ratio : 0.1-7: 0.1-12 is preferred. When the ratio of each fat and oil is within this range, the compatibility of the fat and oil (B) itself is good, and the compatibility of the oil and fat composition for layered food as a whole is particularly good.

In the oil-and-fat composition for layered foods of the present invention, the amount of the transesterified oil and fat (A) added is preferably 5 to 65% by mass and the amount of the oil and fat (B) added is preferably 35 to 95% by mass with respect to the total amount of the oil and fat. .

(Liquid oil (C) and extremely hardened oil (D))
The layered oil-and-fat composition for food of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified oil-and-fat (A) as an essential component. By using the liquid oil (C) together with the transesterified oil (A) and the oil (B), each composition of the triglycerides of the layered food oil composition can be adjusted within the scope of the present invention. can. In addition, by using the transesterified fat (A), the liquid oil containing low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides derived from the liquid oil (C) is prevented from exuding due to high temperature and over time. can be suppressed. The liquid oil (C) is an oil that exhibits a fluid state at 5° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. may be used, and two or more kinds may be used in combination.

The amount of the liquid oil (C) to be added is preferably 5 to 40% by mass based on the total amount of fats and oils.

The layered oil-and-fat composition for food of the present invention can also be obtained by mixing the transesterified oil-and-fat (A) as an essential component with the extremely hardened oil (D) of vegetable oil-and-fat. The extremely hardened vegetable oil (D) is used together with the transesterified oil (A) and the oil (B), etc., to adjust each composition of the above triglycerides of the oil and fat composition within the range of the present invention. be able to.

Examples of the extremely hardened oil (D) include extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened palm oil, extremely hardened rapeseed oil, etc. These may be used alone or in combination of two or more. You may

The amount of the extremely hardened oil (D) to be added is preferably 30% by mass or less with respect to the total amount of fats and oils. In particular, when using an extremely hardened oil having a melting point of 50° C. or higher, it is preferable that the amount is 5% by mass or less based on the total amount of fats and oils, because the meltability in the mouth is good. When used in combination with the liquid oil (C), the total amount of the liquid oil (C) and the extremely hardened oil (D) is preferably 50% by mass or less with respect to the total amount of the oil and fat composition for layered foods.

In the above, the separation, hardening reaction, and transesterification reaction of the oil and fat used in the oil and fat composition for layered foods of the present invention can be carried out by the following methods.

Fats and oils can be fractionated by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be performed singly or in combination of two or more.

In dry fractionation, by utilizing the melting point difference between high-melting and low-melting triglycerides, completely dissolved fats and oils are gradually cooled, and the resulting crystalline portion and liquid portion can be separated by filtration. In dry fractionation, the fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multi-stage fractionation in which the temperature is lowered stepwise.

Solvent fractionation utilizes the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in a solvent and cool them to precipitate crystals in the order of the high-melting point part, which has low solubility in the solvent, followed by the middle-melting point part. Let After sufficiently growing the crystals, the crystal part and the liquid oil part are separated, the solvent is distilled off, and the liquid oil part can be obtained as a fractionated oil.

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

The hardening reaction of fats and oils is carried out according to a conventional method by hydrogenating the fats and oils using a catalyst such as a nickel catalyst, and proceeding with the reaction while heating and stirring to hydrogenate the double bonds of the unsaturated fatty acids that make up the triglycerides. It can be done by binding and saturating. At this time, by controlling the pressure, temperature, time and catalyst, it is possible to obtain the desired hardness of the oil.

The transesterification reaction of fats and oils is an operation of rearranging the positions of fatty acids bound to glycerol and the types of fatty acids in triglycerides in which three molecules of fatty acids are bound to one molecule of glycerol. It can be carried out by a chemical transesterification reaction using a chemical catalyst, an enzymatic transesterification reaction using a lipase or the like as a catalyst, or the like.

(Sorbitan fatty acid ester, polyglycerol fatty acid ester)
In a preferred embodiment, the layered oil-and-fat composition for food of the present invention further comprises a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0°C or more and a polyglycerin that raises the solidification start temperature of palm oil by 1.0°C or more. It contains at least one selected from fatty acid esters.

These sorbitan fatty acid esters and polyglycerin fatty acid esters raise the solidification initiation temperature of palm oil by 1.0°C or higher, preferably 1.5°C or higher, more preferably 2.0 to 4.0°C.

By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, the crystallization of the oil and fat can be prevented under the slow cooling conditions after baking the baked product using the oil and fat composition for layered food of the present invention. It is accelerated and becomes a crystalline state in which there are many homogeneously refined crystals. Therefore, the crispy texture is improved.

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

In the above sorbitan fatty acid ester, palmitic acid and stearic acid account for preferably 80% by mass or more, more preferably 90% by mass or more, of the total constituent fatty acids. Further, the mass ratio of palmitic acid and stearic acid is preferably 0.3:1.0 to 1.0:1.0, more preferably 0.5:1.0 to 0.8:1.0. is. If the mass ratio of palmitic acid to stearic acid is within this range, the solidification start temperature of palm oil can be raised by 1.0° C. or more.

Here, the mass ratio of palmitic acid and stearic acid is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) “2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatography method) ”).

The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. The HLB value within this range is suitable for raising the solidification start temperature of palm oil.

Here, the HLB value can be determined by the Griffin formula (Atlas method).

In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

The above polyglycerol fatty acid ester preferably has an HLB value of 1-7, more preferably 1-6. The HLB value within this range is suitable for raising the solidification start temperature of palm oil.

In the present invention, a commercially available product can be used as the polyglycerol fatty acid ester. For example, Sakamoto Pharmaceutical Co., Ltd. SY Glister PS-3S, SY Glister PS-5S, SY Glister THL-50, SY Glister HB-750, SY Glister DDB-750, Mitsubishi Kagaku Foods Co., Ltd. Ryoto polygri and ester B-70D.

The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, based on the total amount of fats and oils, and further It is preferably 0.2 to 4.0% by mass. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If this content is within this range, it is possible to obtain a layered food with an improved crispy texture and a good flavor without the unpleasant taste of the emulsifier.

2. Layered plastic oil and fat for food The oil and fat composition for layered food of the present invention is prepared by preparing a plastic oil and fat for layered food containing the layered oil and fat composition of the present invention in the oil phase, and using dough using this as a raw material. A baked product can be obtained.

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

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

This layered plastic fat for food can take a form in which it does not substantially contain an aqueous phase, and a form in which it contains an aqueous phase. Examples of forms containing an aqueous phase include a water-in-oil type and an oil-in-water-in-oil 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 0.6-40% by weight, more preferably 2-35% by weight. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is exemplified.

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

This layered plastic fat for food may or may not contain conventionally known components other than water. Examples of known ingredients include, but are not limited to, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers, and the like. Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skimmed milk, sweetened condensed skim 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, sodium caseinate, potassium caseinate, etc. . Examples of proteins include plant proteins such as soybean protein, pea protein and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starch, starch decomposition products, polysaccharides, etc. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, and gingerone. Coloring components include carotene, annatto, astaxanthin and the like. Flavors include butter flavor, milk flavor and the like. Examples of emulsifiers include sorbitan fatty acid esters and polyglycerin fatty acid esters described above, as well as lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, Examples include sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester, and the like, and can be added within a range that does not impair the effects of the present invention.

This layered food plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase and the aqueous phase containing the oil and fat composition for layered food of the present invention are appropriately heated and mixed to emulsify, and then combinator, perfector, votator, nexus It can be quenched and kneaded by a cooling mixer such as. In the form containing no aqueous phase, after heating the oil phase containing the layered oil and fat composition for food of the present invention, it can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, votator, or nexus. can. After quenching and kneading with a cooling mixer, aging (tempering) may be carried out as necessary.

This layered plastic fat for food can have various shapes such as sheet, block, cylinder, rectangular parallelepiped, and pencil. Among them, a sheet-like shape is preferred because it is easy to process. The size of the layered plastic fat for food in the form of a sheet is not particularly limited.

3. Dough and Baked Product The oil-and-fat composition for layered food of the present invention can be used as a plastic oil-and-fat for layered food by folding it into the dough of baked products such as bread and confectionery. For example, a sheet-like layered plastic oil for food using the oil-fat composition for layered food of the present invention is sandwiched between doughs, and then the layered plastic oil for food is folded into the dough by repeating stretching and folding. Then, the dough and layered food grade plastic fat are made up in layers. Baked products such as Danish pastries, croissants and pies are obtained by baking the dough containing the layered food oil composition of the present invention. The layered edible oil and fat composition of the present invention can be folded into dough and baked, for example, according to known conditions and methods.

The dough is mainly composed of grain flour, and the grain flour is not particularly limited as long as it is usually blended in the dough of the baked product. , corn flour, rye flour, buckwheat flour, soybean flour and the like.

The amount of the oil-and-fat composition for layered food of the present invention in the dough varies depending on the type of baked product and is not particularly limited. It is 20 to 120 parts by mass, more preferably 20 to 100 parts by mass.

In addition to the grain flour and the oil-and-fat composition for layered food of the present invention, the dough can be blended without any particular limitation as long as it is usually blended in the dough of the baked product. In addition, the blending amount of these ingredients can also be blended without any particular limitation in consideration of the range usually blended in the dough of the baked product. Specifically, for example, in addition to water, milk, dairy products, proteins, sugars as described above, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), plastic oils and fats, Yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, expansion agents, sweeteners, seasonings, spices, coloring agents, flavoring agents, and the like.

Baked products include, for example, pastries such as danishes, croissants, and pies, which are fermented using yeast or the like.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method (oil composition)
The total ratio of 2-saturated triglycerides and 3-saturated triglycerides, the content of 3-saturated triglycerides, the mass ratio of the total amount of 2-saturated triglycerides and 3-saturated triglycerides to 3-saturated triglycerides, and the mass ratio of 2-saturated triglycerides to 3-saturated triglycerides are , "2.4.2.2-1996 fatty acid composition (FID temperature-rising gas chromatograph method)" and "2.4.2.2-1996 fatty acid composition (FID temperature-rising gas chromatograph method)" of the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) and "7-2003 2nd place fatty acid composition ”), and calculated using the amount of fatty acid.

The mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.2.2 -1996 Fatty acid composition (FID temperature programmed gas chromatography)” and “Jan.7-2003 2-position fatty acid composition”).

The triglyceride content in which the total carbon number of the constituent fatty acids is 40 to 48 is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.6.1-1996 Triacylglycerin composition ( Measured by the gas chromatography method)”).

The mass ratio (POP/PPO) between 1,3-dipalmitoyl-2-oleoylglycerin (POP) and 1,2-dipalmitoyl-3-oleoylglycerin (PPO) shown in Tables 6 to 8 is was measured in the same manner as

The amount of trans acid was measured by a gas chromatography method ("2.4.2.2-1996 Fatty acid composition (FID elevated temperature gas chromatography method)" of the standard oil analysis test method (Japan Oil Chemistry Society)).
(Interesterified fat (A))
The iodine value was measured according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Fat Analysis Test Method (The Japan Oil Chemistry Society).

Ratio of saturated fatty acids with 14 to 16 carbon atoms in all constituent fatty acids, ratio of saturated fatty acids with 16 to 18 carbon atoms, ratio of unsaturated fatty acids with 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids ( Amount of lauric acid/amount of stearic acid) is determined by the gas chromatography method ("2.4.2.2-1996 Fatty acid composition (FID elevated temperature gas chromatography method)" of the standard oil analysis test method (Japan Oil Chemistry Society)) measured in

The triglyceride content in which the constituent fatty acid has a total carbon number of 40 to 46 was measured in the same manner as the triglyceride content in which the constituent fatty acid has a total carbon number of 40 to 48 in the oil and fat composition.

(Oil (B))
The iodine value was measured by the same method as for the transesterified oil (A).

The total ratio of triglycerides having a total carbon number of 46 in the constituent fatty acids and triglycerides having a total number of carbon atoms of 48 in the constituent fatty acids is the triglyceride content of the triglycerides having a total number of carbon atoms of 40 to 48 in the oil and fat composition. was measured in the same manner as

(2) Preparation of fat and oil composition (interesterified fat and oil 1 to 7)
Transesterified oils and fats 1 to 5 and 7 were prepared by the following method. Laurin-based fat (A1) and palm-based fat (A2) were mixed in the proportions shown in Table 1, heated to 110°C, and sufficiently dehydrated. % by mass, and the transesterification reaction was carried out with stirring at 100° C. under reduced pressure for 0.5 hours. After the transesterification reaction, the product was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified oil.

Interesterified oil 6 was prepared according to the method for producing interesterified oils 1 to 5 and 7. The transesterified fat 6 was mixed at the mass ratio shown in Table 1, subjected to a transesterification reaction, washed with water, dehydrated, hydrogenated, and then purified to obtain a transesterified fat.

The lauric fat (A1) and palm fat (A2) used in the transesterification reaction are shown below.
Laurin fat (A1)
Extremely hydrogenated palm kernel oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel olein: lauric acid content 39.0% by mass (iodine value 24)
Palm oil (A2)
Palm oil: C16 or higher fatty acid content 97.9% by mass (iodine value 53)
Extremely hydrogenated palm oil: C16 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm hard oil: C16 or higher fatty acid content 98.8% by mass (iodine value 32)

Table 1 shows the analysis results of the obtained transesterified oils and fats 1 to 7.

(Sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2)
Details of the sorbitan fatty acid esters 1 and 2 and the polyglycerin fatty acid esters 1 and 2 added to the layered oil and fat composition for food are as shown in Table 2.

The increase in solidification initiation temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added was measured as follows. First, add 0.5 parts by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester to 100 parts by mass of palm oil (iodine value 53), weigh 3.5 mg of it in an aluminum pan for measurement, and do not add any sample. Using an empty pan (reference), a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) was used to measure the solidification start temperature under the following conditions.

Next, the solidification initiation temperature of palm oil to which no sorbitan fatty acid ester polyglycerin fatty acid ester was added was measured in the same manner.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which no sorbitan fatty acid ester or polyglycerin fatty acid ester is added is defined as the solidification start temperature of palm oil (°C). was set as an increase value. Increase in solidification initiation temperature (°C) = (solidification initiation temperature of palm oil with sorbitan fatty acid ester added) - (solidification initiation temperature of palm oil without sorbitan fatty acid ester added) increase in solidification initiation temperature (°C) = (solidification initiation temperature of palm oil with added polyglycerol fatty acid ester) - (solidification initiation temperature of palm oil without addition of polyglycerol fatty acid ester)

<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 a rate of 10° C./min. The solidification onset temperature was taken as the tangent intersection point between the baseline and the peak.

(Fat composition)
Oils and fats including transesterified oils and fats were mixed at the compounding ratios shown in Tables 3 to 5 to obtain oil and fat compositions of Examples and Comparative Examples. In Examples 14 to 17, either one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added to the oil and fat composition to obtain the oil and fat composition.

(3) Evaluation Each sample of Examples and Comparative Examples was evaluated as follows.
(Manufacture of margarine)
0.5 parts by mass of monoglycerin fatty acid ester was added to 82 parts by mass of the oil and fat compositions of Examples 1 to 17 and Comparative Examples 1 to 9 shown in Tables 3 to 5, and the temperature was adjusted to 70 ° C. to form an oil phase. did. On the other hand, 1.5 parts by mass of skimmed milk powder and 1.0 parts by mass of salt were added to 14.9 parts by mass of water, and the mixture was 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, 0.1 part by mass of butter flavor is added, and the mixture is quenched and kneaded by a combinator to a size of 25 cm. A margarine for layered food was obtained which was molded into a sheet of 21 cm x 1 cm and had the following proportions.
<Formulation of margarine for layered food>
Oil and fat composition 82 parts by mass Monoglycerol fatty acid ester 0.5 parts by mass Water 14.9 parts by mass Powdered skim milk 1.5 parts by mass Salt 1.0 parts by mass Butter flavor 0.1 part by mass

After the layered food margarine was stored at 10°C for 5 days, the following evaluations were performed.

(Manufacturing Danish)
A danish was produced with the following formulation and production conditions. Specifically, ingredients other than margarine for kneading bread and margarine for layered foods are put into a mixer and mixed for 3 minutes at low speed and 5 minutes at medium and low speed. Mixing was performed at low speed for 4 minutes to obtain a dough. The dough was allowed to retard overnight at 0°C after floor time. Layered margarine for food was folded into this dough, which was folded three times and retarded at -10°C for 20 minutes, then folded three times and retarded at -10°C for 60 minutes. After that, the gauge thickness was adjusted to 3 mm, cut into 10 cm squares (10 cm x 10 cm), proofed, and baked to obtain a Danish pastry.
<Formulation of Danish>
Strong flour 100 parts by mass White sugar 10 parts by mass Salt 1.6 parts by mass Skimmed milk powder 4 parts by mass Margarine for bread kneading (adfree 440 Miyoshi oil-made emulsifier-free margarine) 10 parts by mass Yeast 4 parts by mass Water 63 parts by mass For layered food Margarine 20 parts by weight per 100 parts by weight of dough

<Conditions for manufacturing Danish dough>
Mixing: 3 minutes at low speed, 5 minutes at medium and low speed, (insert margarine for kneading bread),
Low speed 2 minutes, medium low speed 4 minutes Kneading temperature: 25°C
Floor time: 27°C 75% 30 minutes Retard: 0°C overnight Roll-in: 3 folds x 2, retard 20 minutes at -10°C
3 folds x 1 Retard 60 minutes at -10°C Molding: Theta gauge thickness 3 mm
Proofing: 35°C 75% 60 minutes

[Extensibility]
400 g of sheet-like margarine for layered food was placed on about 2 kg of dough, and the extensibility of the margarine for layered food when folded was evaluated according to the following criteria.
Evaluation criteria
⊚+: The spread of fats and oils in the dough is particularly uniform, and the extensibility is extremely good.
⊚: The fat spreads evenly in the dough, and the extensibility is very good.
◯: The fat spreads uniformly in the dough, and the extensibility is good.
Δ: Although extensibility is obtained, there is a slight loss of oil.
x: Fats and oils do not spread uniformly, and there is lack of fats and oils.

[Fabric Shrinkage]
A dough molded to a thickness of 3 mm was cut into 10 cm squares, and the height when 10 sheets were stacked was measured and evaluated according to the following criteria.
Evaluation criteria
◎: 55 mm or less ○: More than 55 mm and 60 mm or less △: More than 60 mm and 65 mm or less ×: More than 65 mm

[Staining]
The layered food margarine was cut into 3×3 cm squares and stored in a constant temperature bath at 35° C. for 3 days.
Evaluation criteria
⊚: No bleeding at all.
◯: Slight bleeding is observed.
Δ: Stained.
x: There are many stains.

[Change in hardness over time]
The margarine for layered food was placed in a cylindrical container, cut with a spatula so as to have a flat surface, and stored at 15° C. for 2 days and 30 days, and the hardness was measured using a penetrometer. Set the tip of the cone-shaped cone adapter of AOCS official method Cc16-60 at a position in contact with the margarine surface for layered food and drop it for 5 seconds. used as an index. The change in hardness between the 30th day and the 2nd day ((|Penetro value on the 30th day - Penetro value on the 2nd day|)/Penetro value on the 2nd day × 100) was calculated as follows. evaluated according to the standard.
Evaluation criteria
◎: Less than 15% ○: 15% or more and less than 25% △: 25 or more and less than 35% ×: 35% or more

[Layer Formation State]
The baked Danish pastry was cut at the center, and the state of layer formation was visually evaluated according to the following criteria.
Evaluation criteria
A: The film was very thin and formed a clean layer.
O: The film was thin and formed a clean layer.
Δ: The film was slightly thick, and the formation of a layer was small.
x: The film was thick and the formation of layers was small.

[Smoothness]
The crispness of the Danish was evaluated by 10 panelists according to the following criteria.
Evaluation criteria
A: Evaluated as good by 8 or more out of 10 panelists.
○: 7 to 5 out of 10 evaluated it as good.
Δ: 4 to 3 out of 10 evaluated it as good.
x: 2 or less out of 10 evaluated as good.

[Amount of trans acid]
The trans acid content of the oil and fat composition was measured by the method described above and evaluated according to the following criteria.
Evaluation criteria
○: The amount of trans acid is 0.1 to 5% by mass
×: trans acid amount is more than 5% by mass

Tables 6 to 8 show the above evaluation results. These tables also show the compositions of the oil and fat compositions.

From the above, the transesterified oil (A) of lauric oil (A1) and palm oil (A2) having an iodine value of 20 to 45 is used, and the total ratio of 2-saturated triglycerides and 3-saturated triglycerides is 40 to 65% by mass based on the total amount of fats and oils, SUS / SSU is 0.3 to 1.2, C40 to C48 triglyceride ratio is 10 to 30% by mass based on the total amount of fats and oils Implementation using a fat composition In Examples 1 to 17, the extensibility with the dough is good, the dough does not shrink, the crispy texture is obtained, the baked product with good layer formation and volume can be obtained, and the liquid oil There was little change in the hardness of the plastic oil for layered foods, and it was excellent in stability against high temperatures and aging.

In particular, when the added amount of the lauric fat (A1) was 5% by mass or more and less than 30% by mass, it was possible to remarkably suppress the liquid oil from exuding due to high temperature and aging, and the stability was excellent.

On the other hand, when transesterified fats 6 and 7 with low iodine values were used as transesterified fats and oils between lauric fat and palm fat, the above results were not obtained, as shown in Comparative Examples 1 and 8. rice field. Moreover, when the triglyceride composition was outside the above range, as shown in Comparative Examples 2 to 9, the above results were not obtained.

Next, regarding Examples 14 to 17 in which any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added, as a comparison with Example 1 in which these were not added, there was a lot of moisture and citrus (humidity) A baking test was performed with a large amount of dough mixture, and the crispness was evaluated.

(Manufacturing Danish)
A danish was produced with the following formulation and production conditions. Specifically, ingredients other than margarine for kneading bread and margarine for layered foods are put into a mixer and mixed for 3 minutes at low speed and 5 minutes at medium and low speed. Mixing was performed at low speed for 4 minutes to obtain a dough. The dough was allowed to retard overnight at 0°C after floor time. Layered margarine for food was folded into this dough, which was folded three times and retarded at -10°C for 20 minutes, then folded three times and retarded at -10°C for 60 minutes. After that, the gauge thickness was adjusted to 3 mm, cut into 10 cm squares (10 cm×10 cm), proofed, and baked (200° C., 14 minutes) to obtain a Danish pastry.
<Formulation of Danish>
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Skimmed milk powder 3 parts by mass Salt 1.6 parts by mass Margarine for bread kneading (adfree 440 Miyoshi oil-made emulsifier-free margarine) 10 parts by mass Whole egg 6 parts by mass Yeast 5 Part by mass East food 1 part by mass Water 66 parts by mass Layered food margarine 20 parts by mass per 100 parts by mass dough

<Conditions for manufacturing Danish dough>
Mixing: 3 minutes at low speed, 5 minutes at medium and low speed, (insert margarine for kneading bread),
Low speed 2 minutes, medium low speed 4 minutes Kneading temperature: 25°C
Floor time: 27°C 75% 30 minutes Retard: 0°C overnight Roll-in: 3 folds x 2, retard 20 minutes at -10°C
3 folds x 1 Retard 60 minutes at -10°C Molding: Theta gauge thickness 3 mm
Proofing: 35°C 75% 60 minutes

[Saku 2]
The crispness of the Danish was evaluated by 10 panelists according to the following criteria.
Evaluation criteria
A: Evaluated as good by 8 or more out of 10 panelists.
○: 7 to 5 out of 10 evaluated it as good.
Δ: 4 to 3 out of 10 evaluated it as good.
x: 2 or less out of 10 evaluated as good.

Table 9 shows the above evaluation results. These tables also show the compositions of the oil and fat compositions.

Examples 14 to 17, in which either sorbitan fatty acid ester 1, 2 or polyglycerol fatty acid ester 1, 2 was added, had good crispness in most of the panels even in dough formulations with high moisture content and high citrus (wetness). A significant difference was confirmed compared to Example 1, which had the same composition except that these were not added. In addition, since the other characteristics described above were maintained as a whole, it was confirmed that the crispness of the baked product was improved without impairing the other characteristics.

Claims (11)

A layered oil and fat composition for food that is used by folding it into the dough of a baked product,
A lauric fat (A1) having a lauric acid content of 30% by mass or more in the total constituent fatty acids of 5% by mass or more and less than 30% by mass, and a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. A transesterified oil (A) having an iodine value of 20 to 40, which is transesterified with more than 70% by mass of palm oil (A2) and 95% by mass or less, and
Fats and oils (B) in which the total ratio of the triglyceride having a total carbon number of 46 in the constituent fatty acid and the triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass;
contains
The mass ratio of the amount of lauric acid to the amount of stearic acid (amount of lauric acid/amount of stearic acid) in the total fatty acids constituting the triglycerides of the transesterified oil (A) is 0.2 to 1.4,
The content of the transesterified fat (A) is 5 to 65% by mass with respect to the total amount of fat, and the content of the fat (B) is 35 to 95% by mass,
A layered oil and fat composition for food that satisfies all of the following (i) to (iii).
(i) The total ratio of a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids and a tri-saturated triglyceride containing three saturated fatty acids (S) as constituent fatty acids is 40 to 65% by mass based on the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.3 to 1.2.
(iii) The proportion of triglycerides having a total carbon number of 40 to 48 in the constituent fatty acids is 10 to 30% by mass relative to the total amount of fats and oils 2. The layered oil and fat composition for food according to claim 1, wherein the transesterified oil and fat (A) has an iodine value of 2 or less in the lauric oil and fat (A1). 3. The layered oil-and-fat composition for food according to claim 1, wherein the transesterified oil-and-fat (A) has an iodine value of 30 to 55 in the palm-based oil-and-fat (A2). 4. The oil and fat composition for layered foods according to any one of claims 1 to 3, wherein the content of saturated fatty acids having 12 to 14 carbon atoms in the total constituent fatty acids of the transesterified oil and fat (A) is 7 to 20% by mass. 5. The layered food according to any one of claims 1 to 4, wherein the content of unsaturated fatty acids having 18 carbon atoms in the total constituent fatty acids of the transesterified fat (A) is 18 to 40% by mass. fat composition. 6. The layered food according to any one of claims 1 to 5, wherein the oil (B) contains at least one oil selected from palm oil and fat having an iodine value of 45 to 65, transesterified oil and fat of soft palm oil, and lard. fat composition for 7. The layered oil-and-fat composition for food according to any one of claims 1 to 6, further comprising at least one oil selected from liquid oil (C) and extremely hardened oil (D). Furthermore, from claim 1, it contains at least one selected from sorbitan fatty acid esters that increase the solidification start temperature of palm oil by 1.0 ° C. or more and polyglycerin fatty acid esters that increase the solidification start temperature of palm oil by 1.0 ° C. or more. 8. The layered food fat composition according to any one of 7. A plastic fat for layered food containing only the fat composition for layered food according to any one of claims 1 to 8 as a fat component. A dough for baked goods containing the plastic fat for layered foods according to claim 9 . A baked product obtained by baking the dough according to claim 10 .