JP2018174782A - Oil and fat composition for roll-in use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for roll-in use capable of obtaining a pastry food product which has good inner layer and floating, and reduces an oil content while having good meltability in the mouth.SOLUTION: An oil and fat composition for roll-in use contains 1.3-3.0 mass% of saturated fatty acid monoglyceride having 16 or more carbon atoms and 0.7-2.5 mass% of polyglyceryl fatty acid ester, where hardness at 15°C per SFC is 26-42[g f/cm%].SELECTED DRAWING: None

Description

  The present invention relates to a roll-in fat and oil composition for use in the production of pastry foods.

Conventionally, among bakery foods, pastry foods such as croissants, danishes, and pies have voids formed therein along with heating during baking, and characteristic textures, inner layers, floats, etc. due to the voids. It is a popular bakery food on the market with a distinctive introspective. At the same time, the market tends to reduce the oil content of foods and beverages due to the tendency toward low calorie and health. Therefore, low oil differentiation has also been required for pastry foods that generally use about 50 parts by mass of oil for rolling in with respect to 100 parts by mass of wheat flour (Non-patent Document 1).
However, if the amount of folding of the oil composition for roll-in used simply at the time of pastry dough preparation is reduced or the oil and fat content in the oil composition for roll-in is reduced, it has a preferable inner layer and float, It is difficult to obtain good pastry foods, and the workability at the time of pastry dough preparation tends to deteriorate.

  Therefore, conventionally used fats and oils for roll-in can be obtained pastry foods satisfying two contradictory demands such as (1) low oil differentiated pastry foods and (2) pastry foods having preferable inner layer, float and mouth melt. It has been considered. In particular, in recent years, in order to satisfy the needs of the above (1) and (2), methods for increasing the viscosity of the water phase or oil phase of the oil composition for roll-in have been studied.

As a fat and oil composition for roll-in in which the viscosity of the aqueous phase is increased, for example, Patent Document 1 discloses a fat and oil composition for roll-in containing inulin in the water phase, and Patent Document 2 discloses a polysaccharide thickener as water. A roll-in fat composition incorporated in a phase is disclosed.
For example, Patent Document 3 discloses a roll-in fat composition containing an oleogel obtained by adding ethyl cellulose to fats and oils, as a fat and oil composition for roll-in having an increased viscosity of oil phase. The total proportion of di- and tri-saturated triglycerides is 40 to 65% by mass with respect to the total amount of fat and oil, and the proportion of triglycerides having 40 to 48 total carbon atoms of constituent fatty acids is 10 to 30 mass relative to the whole amount of fat and oil %, Which is an oil composition for roll-in is disclosed.
Moreover, the emulsifier which the viscosity of an oil phase improves by containing to fats and oils is disclosed by patent document 5, patent document 6, and patent document 7. FIG.

However, in the methods of Patent Document 1 and Patent Document 2 for increasing the viscosity of the aqueous phase, the amount of oil contained is relatively decreased, and a large amount of polysaccharide is dissolved in the aqueous phase, since the water content is relatively increased. Since it is necessary to disperse, it is difficult to obtain the inner layer and the float of the pastry food obtained by using these, and it is easy to become a jerky texture.
Moreover, in the method of Patent Document 3 for increasing the viscosity of the oil phase, it is necessary to prepare an oleogel in advance, and in order to prepare an oleogel, heating is conducted at 143 to 160 ° C. under inert gas or vacuum conditions. The procedure was extremely complicated because of the necessity (optimum condition). According to the method of Patent Document 4, although it is easy to obtain a light touch pastry food having a good inner layer or float by raising the tri-saturated triglyceride or di-saturated mono-unsaturated triglyceride content, the mouth melting tends to deteriorate. It was difficult to obtain desirable pastry foods from the viewpoint of texture.
Although Patent Document 5, Patent Document 6, and Patent Document 7 describe that the viscosity of the oil phase can be increased or the oil can be solidified, it can be used specifically for the oil composition for roll-in. There is no description or suggestion, and when these are contained in the oil for rolling in, the viscosity of the oil phase increases excessively or caking, etc., the plasticity and extensibility required for the oil and fat composition for rolling in are There was a case where it became scarce, and the workability at the time of pastry dough preparation might fall.

JP, 2015-073470, A JP, 2011-152088, A Japanese Patent Publication No. 2016-514486 gazette JP, 2015-142570, A Japanese Patent Application Publication No. 2001-069912 Unexamined-Japanese-Patent No. 2007-106935 JP, 2012-082236, A

Koji Takeya, “New Bread Basic Knowledge”, Pannews, Inc., January 10, 1992, 9th Edition, p. 176-177

  An object of the present application is to provide a fat and oil composition for roll-in, which has a good inner layer and float, and is capable of obtaining a low oil differentiated pastry food while having good mouth melting.

As a result of intensive investigations by the present inventors, it was found that the fat and oil rolled in between the dough layers expanded by heating between preparation of pastry dough and obtaining pastry food which is a baked product, especially in the initial stage of grilling and baking. It has been found that, when the composition sufficiently stays, even if the amount of folding of the oil composition for roll-in to the dough is reduced, a pastry food having good float and inner layer can be obtained.
In addition, when focusing on the hardness per SFC of the roll-in fat and oil composition to be obtained, studies were conducted, and when SFC is relatively high with respect to the rheo value at a certain temperature, it remains in the dough layer. While it is easy to obtain desirable floats and inner layers of pastry foods, it has a feature that it tends to be poor in extensibility and plasticity, and when SFC is relatively low, it has sufficient extensibility and plasticity, but it has a roll It is found that there is a tendency that the in-oil composition is insufficient in stiffness to be difficult to stay in the dough layer and it is difficult to obtain a preferable floating and inner layer of pastry food, and adjust the hardness per SFC to an appropriate range. And an oil composition for roll-in which easily retains between dough layers while having sufficient extensibility and plasticity, and the oil composition for roll-in is used In it led to the idea that pastry food can be obtained with a good float and the inner layer.
As a result of further studies based on this idea, it has come to complete a roll-in fat and oil composition that can solve the above contradictory needs (1) and (2).
That is, the present application uses a combination of a saturated fatty acid monoglyceride having 16 or more carbon atoms and a polyglycerin fatty acid ester, and the hardness per SFC at 15 ° C. is 26 to 42 [g · f / cm ² ·%]. It is intended to provide a roll-in fat / oil composition characterized by the features.

  By using the product of the present invention, it is possible to obtain a low-oil differentiated pastry food having good inner layer and float and good mouth melting.

Hereinafter, the present invention will be described in detail.
In the present invention, good "lifting" of the pastry food means stretching sufficiently to increase the specific volume, and a good "inner layer" of the pastry food means large crumb bubbles and thin foam film It is. Also, "having roll-in resistance" means that the fat composition to be folded between the dough layers in the process of preparing pastry dough has the property of extending with the dough without being kneaded into the dough. Show.

  The present invention is characterized in that a saturated fatty acid monoglyceride having 16 or more carbon atoms and a polyglycerin fatty acid ester are used in combination, and the combined use thereof reduces the amount of folding to achieve low oil differentiation, Favorable workability at the time of pastry dough preparation is obtained, and a good inner layer and float can be imparted to the pastry food.

First, saturated fatty acid monoglycerides having 16 or more carbon atoms will be described.
In the present application, it is necessary to contain 1.3 to 3.0% by mass of a saturated fatty acid monoglyceride having 16 or more carbon atoms in the oil composition for roll-in.
Even if it is used in combination with the polyglycerin fatty acid ester described below that the saturated fatty acid monoglyceride having 16 or more carbon atoms is less than 1.3% by mass in the oil composition for roll-in of the present application, The present invention that a fat and oil composition for roll-in according to the present invention is difficult to stay between the dough layers or is easily absorbed by the dough layer at the initial stage of baking, to obtain a pastry food having good float and inner layer Can not solve the problem of In addition, when the oil-and-fat composition for roll-in is an emulsion, emulsification is likely to be unstable and production is difficult. In addition, when the saturated fatty acid monoglyceride having 16 or more carbon atoms is more than 3.0% by mass in the oil composition for roll-in, the flexibility of the oil composition for roll-in tends to be poor, and when preparing pastry dough, Since it becomes difficult to extend with the dough, it is not possible to obtain a pastry food having a good inner layer and float and good melting in the mouth.
The preferred content of the saturated fatty acid monoglyceride having 16 or more carbon atoms in the oil composition for roll-in of the present invention is preferably 1.5 to 2.9% by mass, and more preferably 2.0 to 2.7% by mass. preferable.

Here, the saturated fatty acid monoglyceride having 16 or more carbon atoms used in the present invention may be composed of one type, or may be composed of two or more kinds of saturated fatty acid monoglycerides having 16 or more carbon atoms.
In the present application, preferably, the fat and oil composition for roll-in contains dough layers by containing one or more kinds of (A) saturated fatty acid monoglycerides having 16 to 20 carbon atoms and (B) saturated fatty acid monoglycerides each having 20 or more carbon atoms. It is preferable because it becomes easier to stay in In addition, the preferable mass ratio of (A) and (B) is (A) :( B) = 1: 1.5-5.0, More preferably, it is 1: 2.0-4.5. By setting the mass ratio of (A) and (B) to the above-mentioned range, it is easy to obtain the oil composition for roll-in having preferable workability at the time of pastry dough preparation, and to stay well as an oil layer between dough layers. It is easy to obtain pastry foods having a good inner layer and float.
The preferred content of the saturated fatty acid monoglyceride having 16 or more carbon atoms in the oil composition for roll-in of the present invention is preferably derived from the oil and fat in the formulation and the auxiliary material contained in the oil composition for roll-in Shall be considered together.

Next, the polyglycerin fatty acid ester contained in the oil composition for roll-ins of this application is described.
The content of the polyglycerin fatty acid ester in the oil composition for roll-in will be described.
In the present invention, it is necessary to contain 0.7 to 2.5% by mass of polyglycerin fatty acid ester in the oil phase together with the above-mentioned saturated fatty acid monoglyceride having 16 or more carbon atoms in the oil composition for roll-in. is there.
When the content of the polyglycerin fatty acid ester is less than 0.7% by mass, the oil composition for roll-in according to the present invention is the dough layer in the initial stage of bilio to baking in the process of producing pastry food using the product of the present invention. Since it becomes difficult to stay in or to be absorbed easily in the dough layer, it is not possible to solve the problem of the present invention of obtaining a pastry food having a good float and an inner layer. In addition, when the content of the polyglycerin fatty acid ester is more than 2.5% by mass, the viscosity of the oil composition for roll-in becomes excessively high and the plasticity becomes poor. But it is easy to break, and it is not possible to obtain a pastry food which has a good inner layer and even float.

Although any polyglycerin fatty acid ester can be used in the oil composition for roll-in of the present invention, it is preferable that the fatty acid to be bound is mainly a saturated fatty acid having 16 or more carbon atoms, and has 18 or more carbon atoms It is more preferable that the main component is saturated fatty acid.
When the fatty acid to be bound is a saturated fatty acid having 16 or more carbon atoms, the rigidity of the oil composition for roll-in becomes stronger and it becomes difficult to be kneaded into the dough layer, so it is easy to obtain good inner layer and floating pastry food Is preferred.
The term "mainly" as used herein indicates that the amount of the saturated fatty acid of the linked fatty acid bonded to the polymerized glycerin skeleton is large, preferably 50% by mass or more, and more preferably 75% by mass or more, Most preferably, it is 90 mass% or more.

  The preferable degree of esterification of the polyglycerin fatty acid ester used in the present invention is 5 or more, more preferably 6 or more.

Moreover, the range of the preferable glycerol average polymerization degree of the polyglycerin fatty acid ester used for this invention is 3-10, and a more preferable range is 3-8.
When the glycerin average polymerization degree of the polyglycerin fatty acid ester to be used is less than 3, the oil composition for roll-in is not sufficiently retained between the dough layers, so that it is not possible to obtain good inner layer and floating pastry food. When the average degree of polymerization of the polyglycerin fatty acid ester to be used is more than 10, the oil phase is excessively thickened or solidified, and the plasticity and extensibility required for the oil composition for roll-in are easily impaired.

  In the present invention, the saturated fatty acid monoglyceride having 16 or more carbon atoms and the polyglycerin fatty acid ester may be adjusted to fall in the above range using an auxiliary material such as an emulsifier. In that case, it may be individually contained in the oil composition for roll-in, or in the form of a mixture or preparation of a saturated fatty acid monoglyceride having 16 or more carbon atoms and a polyglycerin fatty acid ester in the oil composition for roll-in You may make it contain.

Next, the hardness per SFC at 15 ° C. will be described.
The value of “hardness per SFC” (unit: g · f / cm ² ·%) in the present invention is the rheo value at x ° C. (unit: g · f / cm ² ) of the obtained oil-in-oil composition for roll-in It is a value obtained by dividing by the value of SFC (solid fat content, unit:%) at x ° C. of the resulting oil-in-oil composition for roll-in.
The rheo value can be measured by a conventional method. For example, with a rheometer (manufactured by Leotec Co., Ltd.), measurement speed 2 cm / min, contact area 0.2 cm ² (adapter: diameter 5 mm disk used) It is possible to measure under the measurement conditions of
The SFC value can be measured by a conventional method, but in the present invention, the value of SFC is determined by the pulse NMR (direct method) described in cd16b-93 of AOCS official method. After measuring SFC of the sample (oil-and-fat composition for roll-in), the value which converted the measured value into the amount of oil phases is used. That is, when a sample not containing an aqueous phase is measured, the measured value becomes SFC as it is, and when a sample containing an aqueous phase is measured, a value obtained by converting the measured value into the amount of oil phase is taken as SFC. (Hereafter, the same applies to the measurement of SFC.)

In the case of determining the value of SFC at 15 ° C., for example, the temperature of the above-mentioned SFC is measured by the temperature control method described below, and then measured in accordance with the usual method.
The hardness per SFC of the oil and fat composition for roll-in at 26 ° C. is 26 to 42 [g · f / cm ² ·%], which is preferable plasticity when preparing a pastry dough using the product of the present invention Because it has extensibility, excellent workability can be obtained, and the pastry food using the product of the present invention has good inner layer and float, and has good mouth melting.
The hardness of the product of the present invention at 15 ° C. is preferably 28 to 40 [g · f / cm ² ·%], more preferably 30 to 40 [g · f / cm]. ² ·%].
Furthermore, in addition to the hardness per SFC at 15 ° C., the hardness per SFC at 20 ° C. of the product of the present invention is preferably 22 to 38 [g · f / cm ² ·%], more preferably 24 to 35 By preparing the oil-in-water composition for roll-in which is [g · f / cm ² ·%], the oil-and-fat layer is more easily retained between the dough layers at the initial stage of firing and baking, so a pastry having a good inner layer and floating. It is easy to get food.
When the oil composition for roll-in according to the present invention is temperature-controlled to the above temperature, the product is allowed to stand overnight in a thermostatic chamber, a temperature-controlled room, etc. Temperature is adjusted to the point where the temperature is the target temperature.

  Here, the oil and fat composition for roll-in according to the present invention may be a water-free shortening or a water-containing margarine type, and the water-in-oil emulsion type in the case of containing water is used. Although it may be an oil-in-water type or a double emulsion type, it is preferably a shortening or a water-in-oil type emulsion in which fat and oil are used as a continuous phase.

  The edible fat and oil that can be used in the oil phase of the present invention is not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, Various vegetable oils and fats such as safflower oil, beef tallow, milk fat, pork fat, cocoa butter, shea fat, mango kernel oil, monkey fat, illipepe fat, fish oil, soy sauce, animal fats and oils, and these selected from hydrogenation, fractionation and transesterification Processed fats and oils which have been subjected to one or more treatments. In the present invention, these fats and oils may be used alone as an oil phase, or two or more may be used in combination as an oil phase.

In addition, when the triglyceride composition of the oil phase which comprises the oil-fat composition for roll-ins which satisfy | fills the said conditions satisfy | fills all the following conditions i)-iv), inner layer and float of pastry foodstuffs are obtained more preferably.
i) Content of S3 is 0.1 to 12% by mass
ii) s2U content is at least 15% by mass iii) P / St which is a mass ratio of P to St constituting s2U is larger than 2 iv) total amount of sD2 content and U3 content is 25 to 25 55 mass%
S, s, U, P, St and D in the above i) to iv) represent the following fatty acid residues respectively: S: saturated fatty acid residue s: C 16-18 carbon saturated fatty acid residue U: carbon 16-18 unsaturated fatty acid residue P: palmitic acid residue St: stearic acid residue D: C16-18 polyunsaturated fatty acid residue

  The oil and fat composition for roll-in according to the present invention has a further satisfactory inner layer and float, and a pastry food having good mouth melting is obtained when the triglyceride composition in the whole oil satisfies all the above conditions i) to iv).

The condition i) of the triglyceride composition in the present invention will be described.
The oil composition for roll-in of the present invention has a content of S3 of 0.1 to 12% by mass, preferably 3 to 11% by mass, and more preferably 5 to 10% by mass.
The above S represents a saturated fatty acid residue, specifically, the carbon number of the saturated fatty acid residue is 8 to 22, and specifically, caprylic acid residue, capric acid residue, lauric acid residue, myristic acid One or more selected from residues, palmitic acid residues, stearic acid residues, arachidic acid residues and behenic acid residues. The above S3 represents a triglyceride in which all of the three fatty acid residues constituting the triglyceride are S described above.
When the content of S3 is less than 0.1% by mass, in the pastry food using the oil and fat composition for roll-in of the present invention, the inner layer tends to be defective, the bubble film becomes thick, and the eyes are easily clogged. Unfavorable. Moreover, when content of said S3 is more than 12 mass%, although a favorable inner layer and float become easy to be obtained, since it becomes a pastry food with a bad mouth meltability, it is unpreferable.

The condition ii) in the present invention will be described.
In the oil and fat composition for roll-in of the present invention, the content of s2U is 15% by mass or more, preferably 18% by mass or more, and more preferably 20 to 30% by mass. If the content of s2U is less than 15% by mass, the viscosity and the melting point of the oil and fat are easily reduced, and the oil and fat layer is easily absorbed into the dough layer at the initial stage of bilio and baking, so the eyes are easily clogged. It becomes difficult to get pastry food of the inner layer and float.
The above s represents a saturated fatty acid residue having 16 to 18 carbon atoms, and specifically, is palmitic acid residue (P) and / or stearic acid residue (St).
The above U represents an unsaturated fatty acid residue having 16 to 18 carbon atoms, and specifically, it is one or more selected from oleic acid residue, linoleic acid residue and linolenic acid residue. The above s2U represents a triglyceride in which two of the three fatty acid residues constituting the triglyceride are s of the above and one is U of the above.

The condition iii) in the present invention will be described.
The oil / fat composition for roll-in according to the present invention has a mass ratio P / St of s2U that is P to St larger than 2, preferably 2 to 6, more preferably 2 to 5, and most preferably 2 to 4. It is. The melting point of s2U is likely to be high if P / St (mass standard), which is the mass ratio of P to St constituting s2U described above, is 2 or less, so the mouth melting of the obtained pastry food tends to be poor.

The condition iv) in the present invention will be described.
The total amount of the sD2 content and the U3 content is 25 to 55% by mass, preferably 30 to 50% by mass, and more preferably 35 to 45% by mass.
If the total amount of the sD2 content and the U3 content is less than 25% by mass, the workability at the time of preparing the pastry dough tends to deteriorate. If the amount is more than 55% by mass, the roll-in resistance of the resulting oil-in-oil composition tends to be poor, and it is difficult to obtain a pastry food having a good inner layer or float.
Said D shows a C16-C18 polyunsaturated fatty acid residue, and is specifically a linoleic acid residue and / or a linolenic acid residue. The above sD2 indicates a triglyceride in which one of the three fatty acid residues constituting the triglyceride is the above s and two are the above D. The above U3 represents a triglyceride in which all three fatty acid residues constituting the triglyceride are the above U.

  As specific blended fats and oils in which the triglyceride composition in all fats and oils of the fat and oil composition for roll-in of the present invention satisfies all the above conditions i) to iv), the following fats and oils A, B and C and It is obtained by using and mix | blending so that all the conditions of said i)-iv) may be satisfy | filled.

  The above-mentioned fats and oils A are pork fat-based fats and / or tallow fat-based fats and oils. Specifically, pork fat, beef tallow and these are processed by one or more treatments selected from hydrogenation, fractionation and transesterification Fats and oils are preferably used. In the present invention, one or more selected from these can be used. In the present invention, it is particularly preferable to use pork fat-based fat as fat A.

The above-mentioned fat B is a fat having a melting point of 50 ° C. or higher, and palm oil, palm kernel oil, coconut oil, corn oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, high oleic canola oil, rice oil, sunflower oil Safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, shea fat, mango kernel oil, monkey fat, illip butter, beef tallow, milk fat, pork fat, fish oil, fish oil, soy sauce, etc. Extremely hardened oils of animal fats and oils and palm fractionated hard part oils can be mentioned.
Although one or two or more selected from these can be used, in the present invention, as fat and oil B, canola extreme curing oil, high oleic canola extreme curing oil, soybean in terms of influence on mouth melting and flavor It is preferable to use one or more selected from an extremely hardened oil, an extremely hardened palm oil and a hard fractionated palm oil.
In addition, it is preferable that the fats-and-oils composition for roll-ins of this invention does not contain hardened oil as fats and oils B.
The fact that the above-mentioned hardened oil is not contained is that the hardened oil usually contains about 10 to 50% by mass of trans acid in the constituent fatty acids, and in the present invention for avoiding health problems caused by trans acid It is preferable not to contain it.
However, since extremely hardened fats and oils are completely hydrogenated and do not contain trans acids, it is acceptable in the present invention to contain extremely hardened oils. In the fatty acid composition in all the fats and oils of the oil and fat composition for roll-in of the present invention, the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably 2% by mass or less desirable.

The above-mentioned oil C is a liquid oil at normal temperature (25 ° C.) and, for example, soybean oil, rapeseed oil, rice oil, cotton seed oil, corn oil, safflower oil, sunflower oil, peanut oil, peanut oil, sesame oil, canola oil, high oleic canola Oils, high oleic safflower oil, high oleic sunflower oil, olive oil etc. Liquid oils and fats at room temperature and oils and fats that are solid at normal temperature, such as palm oil, palm kernel oil, coconut oil, peanut oil, kapok oil, sesame oil, evening primrose Oil, cocoa butter, shea butter, monkey fat, beef tallow, milk fat, pork fat, fish oil, soy sauce, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are preferable. Used.
In the present invention, one or more types of fats and oils selected from these liquid fats and oils can be used. In the present invention, it is particularly preferable to use one or more fats or oils selected from rapeseed oil, rice oil, sesame oil, canola oil, high oleic canola oil, high oleic safflower oil and high oleic sunflower oil. .

  The content of the above-mentioned fat and oil A is preferably 20 to 70% by mass, more preferably 25 to 60% by mass, and most preferably 35 to 55% by mass in the whole fat and oil of the oil and fat composition for roll-in of the present invention. If the content of the oil A is less than 20% by mass in the total oil of the oil composition for roll-in according to the present invention, the S2U component in the oil phase runs short, and the plasticity becomes poor and the roll-in resistance decreases. It's easy to do. If the content is more than 70% by mass, extensibility is poor and it is difficult to stretch with the dough, so it is difficult to obtain pastry foods having a good inner layer, float, and good mouth melting.

The content of the oil or fat B is preferably 10 to 40% by mass, more preferably 15 to 35% by mass, and most preferably 20 to 30% by mass, based on the total oil or fat of the oil / fat composition for roll-in of the present invention.
If the content of the above-mentioned fat and oil B is less than 10% by mass in all the fats and oils of the fat and oil composition for roll-in of the present invention, the inner layer defects easily occur in pastry foods using the fat and oil composition for roll-in of the present invention It is easy for the film to be thick and for the eyes to be clogged. When the content is more than 40% by mass, the mouth meltability is apt to deteriorate, and the extensibility of the roll-in fat of the present invention is easily reduced, so that the oil layer is likely to be broken between dough layers when preparing pastry dough.

The content of the above-mentioned fat and oil C is preferably 15 to 50% by mass, more preferably 20 to 45% by mass, and most preferably 25 to 40% by mass in the whole fat and oil of the oil and fat composition for roll-in of the present invention.
If the content of the oil C is less than 15% by mass in the total oil of the oil composition for roll-in of the present invention, the extensibility of the oil composition for roll-in of the present invention tends to be poor, and good float and inner layer Difficult to obtain. If the content is more than 50% by mass, the mouth melts well, but it tends to be a bakery food having a sticky texture, and oil and fat exudes much from pastry dough, and the oil layer is easily kneaded in the dough layer. Unfavorable.

In the fat and oil composition for roll-in according to the present invention, the fat and oil other than fat and oil A, fat and oil B, and fat and oil C described above is a range in which the triglyceride composition in all fats and oils satisfies all the above conditions i) to iv). You may use it inside.
As the above-mentioned other fats and oils, palm oil, palm kernel oil, coconut oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey butter, illipe butter, milk butter, fish oil, soy sauce And various animal fats and oils and the like, and fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are preferably used.

The content of the other fats and oils is preferably 30% by mass or less, more preferably 25% by mass or less, and most preferably 20% by mass or less, based on the total fats and oils of the oil and fat composition for roll-in of the present invention.
In addition, content of all the fats and oils in the fat and oil composition for roll-ins of this invention becomes like this. Preferably it is 65-90 mass%, More preferably, it is 70-90 mass%, Most preferably, it is 75-85 mass%.
In the oil composition for roll-in of the present invention, when the content of all the oils and fats is less than 65% by mass, the emulsification of the oil-in-oil composition for roll-in tends to be unstable. In addition, if the content of all the fats and oils is more than 90% by mass, the plasticity tends to be insufficient, and "low oil differentiation", "good inner layer or float" and "good mouth melt", which are the problems of the present invention. It will be difficult to obtain the pastry products achieved together.
In addition, as said whole fats and oils, the oil component derived from the following other components made to be contained in the oil-fat composition for roll-ins of this invention shall also be included.

The water content in the oil composition for roll-in of the present invention is preferably 5 to 30% by mass, more preferably 10 to 27% by mass, most preferably 15 to 25 on the basis of the oil composition for roll-in. It is mass%.
In the case of using the oil-and-fat composition for roll-in in the case of using the oil-and-fat composition for roll-in in the oil-and-fat composition for roll-in of the present invention, the appropriate plasticity is not obtained when the water content is less than 5% by mass. Other than being easily broken between dough layers, it becomes difficult to be uniformly folded into pastry dough. In addition, when the water content is more than 30% by mass, the emulsification of the roll-in fat composition tends to be unstable, and since the contained fat component is not sufficient, a good inner layer or float is obtained Hateful.
In addition, when the auxiliary material containing water | moisture content is used for the oil-fat composition for roll-ins of this invention, the water contained in those auxiliary materials shall also be included in the said water content.

The oil-and-fat composition for roll-in of the present invention can contain other components as needed in the range which does not prevent the effect of the present invention.
As other ingredients, saccharides, sweeteners, emulsifiers other than the above, dairy products, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin, starch, thickening stabilizer such as starch, modified starch, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid oxidase, sulfide Enzymes such as lyl oxidase, hexose oxidase, glucose oxidase, salty agents such as sodium chloride and potassium chloride, coloring agents such as β-carotene, caramel, red yeast pigment, acetic acid, milk Acidulants such as gluconic acid, eggs, seasonings, amino acids, pH adjusters, raw material alcohol, distilled spirits such as shochu, whiskey, vodka and brandy, wine, sake, such as sake, beer, various liqueurs, food preservation , Life improver, fruit, fruit juice, nut paste, spice, cacao mass, cocoa powder, coffee, black tea, green tea, cereals, beans, vegetables, meats, fish and shellfish, etc., tocopherol, tea extract, etc. Inhibitors, flavoring agents and the like may be added.

As the above-mentioned saccharides, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose bound starch syrup, honey, oligosaccharide, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide Milky fruit oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.
Examples of the above-mentioned sweetening agent include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, loachins and the like. In the present invention, one or more selected from these can be used.
In addition, when the other component described below contains the said saccharides and sweetener, it shall also be included in the sum total of content of said saccharides, and content of said sweetener also about the pure content.

  Examples of the emulsifier include distilled monoglyceride containing saturated fatty acid having less than 16 carbon atoms, distilled monoglyceride containing unsaturated fatty acid, diglyceride, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin Citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate and polyoxyethylene Synthetic emulsifiers such as sorbitan monoglycerides, for example soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysole Chin, enzyme-treated egg yolk, saponin, plant sterols, natural emulsifiers such milk fat globule membrane. In the oil-and-fat composition for roll-ins of this invention, 1 type, or 2 or more types selected from these can be used.

  As the above dairy products, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, processed cheese, ice creams, concentrated milk , Skimmed milk concentrate, sugar-free milk sugar, sugar-free skimmed milk, sweetened milk sugar, sugar-free skimmed milk, whole milk powder, skimmed milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, milk sugar whey De-lactose whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Casein calcium, sodium casein, potassium casein, magnesium casein, whey protein Nsetoreto, total milk protein and whey mineral, and the like. In the present invention, one or more selected from these dairy products can be used.

As is apparent from the above description, the preferable composition of the oil composition for roll-in according to the present invention is 20-70 mass% of the oil A, 10-40 mass% of the oil B and 15-40 of the oil C. It consists of the oil phase which contains the mass%, respectively, and the triglyceride composition in this oil phase satisfies all the said conditions i)-iv).
Here, the preferable manufacturing method of the oil-and-fat composition for roll-ins of this invention is demonstrated below.
The method for producing the oil and fat composition for roll-in according to the present invention is not particularly limited in the production method, and specifically, first, a saturated fatty acid monoglyceride having 16 or more carbon atoms and a polyglycerin fatty acid ester are added to edible fat and oil, It can be obtained by preparing a dissolved oil phase, mixing and emulsifying a separately prepared aqueous phase if necessary, and then cooling, preferably by cooling and plasticizing.
When the above aqueous phase is used, the mass ratio of the oil phase to the aqueous phase (the former: the latter) is preferably 20 to 95: 5 to 80, more preferably 50 to 90:10 to 50, and most preferably 70 to 90: 10-30. In the present invention, when the oil phase is less than 20% by mass and the water phase is more than 80% by mass, emulsification tends to be unstable. Further, when the oil phase is more than 95% by mass and the water phase is less than 5% by mass, it is difficult to obtain good plasticity.
In the case of a fat and oil composition containing an aqueous phase, a saturated fatty acid monoglyceride having 16 or more carbon atoms and a polyglycerin fatty acid ester can be added to the aqueous phase, but preferably to the oil phase as described above Added.
In the case of a fat and oil composition containing an aqueous phase, it is desirable to sterilize the aqueous phase after mixing and emulsifying it. The sterilization method may be a batch method using a tank, or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The temperature of the precooling is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.
The apparatus used for rapid cooling and plasticizing includes a closed type continuous scraping tube chiller cooler (A unit) such as a combinator, a votator, a perfector, a chemotator, a plate type heat exchanger, etc., and an open type cooler The combination of the diamond cooler and the compressor is mentioned. By performing the rapid cooling plasticization, it becomes a fat and oil composition having plasticity. At the time of quenching and plasticizing, a kneading apparatus (B unit) such as a pin machine or a resting tube or a holding tube may be used.

Next, pastry foods using the oil composition for roll-in of the present invention will be described.
The pasty food of the present invention can be obtained by heating pastry dough containing the above-described oil composition for roll-in of the present invention.
The above-mentioned pastry food is a food with a layered appearance, such as croissant, danish pastry, pie, etc., and decorated with chocolate coating, glaze, butter cream, mayonnaise, etc., such as sanding and topping. May be
When the oil composition for roll-in according to the present invention is used, the amount used is not particularly limited, and may be about 50 parts by mass with respect to 100 parts by mass of the powder, as conventionally known. By setting the content to 30 parts by mass or more, preferably 35 parts by mass or more, low oil differentiation can be achieved, and a pastry food having a preferred float and inner layer can be obtained. In addition, from a viewpoint of achieving low oil differentiation, the upper limit of usage-amount is 40 mass parts with respect to powder | flour.
In addition, the number of layers of the pastry food of the present invention varies depending on the desired product, and is not particularly limited, but in order to obtain a sufficiently floating layered bakery product, a yeast-free bakery dough Preferably, it is 16 to 10 24 layers, more preferably 64 to 256 layers. In the case of a bakery dough containing yeast, it is preferably 9 to 256 layers, more preferably 16 to 81 layers.

  Hereinafter, the present invention will be further described in detail based on examples. The present invention is not limited to the examples. In addition, unless otherwise indicated, the unit of the compounding quantity in Table 1 is "mass%."

(Preparation of formulated oil)
Pork fat (S3: 3.7% by mass, s2U: 30.9% by mass, P / St in s2U: 1.8, sD2 + U3: 26.6% by mass) as fat and oil A, fractionated hard oil of palm oil as fat and oil B Part oil (S3: 27.5% by mass, s2U: 42.3% by mass, P / St in s2U: 13.3, sD2 + U3: 11.2% by mass), rapeseed oil as fat and oil C (S3: 0% by mass, s2U: 0.8% by mass, P / St in s2U: 3.7, sD2 + U3: 83% by mass) are selected, and 50 parts by mass of the fat or oil A using the melted fat or oil A, the fat or oil B, or the fat or oil C 20 parts by mass of the oil and fat B and 30 parts by mass of the oil and fat C were weighed and mixed to obtain a blended oil.
Incidentally, S3 of the blended oil was 7.4% by mass, S2U was 24.2% by mass, P / St in S2U was 3.0, and SD2 + U3 was 40.4% by mass.

(Preparation of Examples 1, 2 and Comparative Examples 1, 2 and Control)
A water-in-oil type emulsified fat and oil composition of Examples 1 and 2 and Comparative Examples 1 and 2 and a control was prepared as described below by using the formulated oil prepared as described above and the composition of Table 1. In addition, the comparative product which does not contain polyglycerin fatty acid ester was set as control.
First, everything but water was added to the blended fat and oil weighed in a molten state, well stirred and dispersed / dissolved to prepare an oil phase.
Next, water was added as an aqueous phase to the prepared oil phase, and the mixture was stirred, mixed, emulsified in a water-in-oil type, and sterilized at 85 degrees. After this, it was precooled to 50 ° C.
Next, the pre-chilled oil and fat composition was passed through 6 A units, a resting tube, and quenched and plasticized.
Thereafter, it is formed into a sheet having a size of 420 mm long, 285 mm wide, and 9 mm thickness, and stored for 2 weeks at 5 ° C. under refrigeration, and the oil composition for roll-in of Examples 1 and 2 and Comparative Examples 1 and 2 and control. I got ~ E.
In addition, the hardness per SFC at the time of 15 degreeC temperature control of each fat and oil composition for roll-ins is shown in Table 1.

<Evaluation>
Examples 1 to 2 and Comparative Examples 1 to 2 Using the fat and oil compositions A to E for roll-in obtained by the control, Denishes A to E were respectively manufactured by the following composition and manufacturing method.
The manufactured danish was placed under normal temperature for 1 day, and the mouth melting of danish after 1 day of production was evaluated according to the following evaluation criteria for the inner layer and lift after 1 day of production. Moreover, the extensibility of the oil-and-fat composition for roll-ins at the time of preparing Danish dough was evaluated by the following evaluation criteria. The results are shown in Table 2.

<Formulation of danish>
Strong flour 100 parts by mass yeast 4 parts by mass yeast food 0.1 part by mass white sugar 15 parts by mass salt 2 parts by mass whole eggs 5 parts by mass shortening (made by ADEKA Premium short CF) 5 parts by mass oil composition for roll-in A ~ E 35 parts by mass Water 45 parts by mass

<Denish manufacturing method>
Raw materials other than the oil composition for roll-in A to E were placed in a mixer ball, and mixed using a hook for 3 minutes at low speed and 5 minutes at medium speed with a vertical mixer to prepare a dough. After this dough was taken for 20 minutes on the floor time, it was retarded for 12 hours in a 2 ° C. freezer. This dough is loaded with the oil composition for roll-in A to E adjusted to 15 ° C., roll-in (3 folds 3 times) by a conventional method, and molded (10 cm long, 10 cm wide, 3 mm thick) did. Then, the mixture was heated at 34 ° C., 60 minutes, 80% RH, and fired at 200 ° C. for 15 minutes to obtain Danish A to E.

<Evaluation criteria for extensibility>
:: good extensibility, the oil composition for roll-in is folded in uniformly from end to end of the dough ○: having extensibility, the oil composition for roll-in is folded in to the end of the material Not fair :: Slightly poor extensibility, some cracks are found in the roll-in fat composition in the dough ×: poor extensibility, cracks are found in the roll-in fat composition in the dough Evaluation criteria>
◎: very good mouth melting, and preferred texture to be released with chewing ○: had preferable mouth melting ○: waxy feeling.
X: A strong sense of waxy feeling was felt, and the dispersibility in the mouth was poor.
<Evaluation criteria for inner layer and float>
:: beautiful layer and very thin film, good floating ○: beautiful layer and thin film but slightly insufficient floating
Δ: beautiful layered but slightly thick membrane, insufficient float ×: part of layered and pantyhose, insufficient float

  In Denish A using the oil composition A for roll-in control, although the extensibility of the oil composition for roll-in at the time of dough preparation was excellent, the oil layer remained sufficiently between the dough layers in the initial stage of firing When the amount of folding into the dough was reduced, the inner layer and floating of the obtained pastry food were poor and became a panty. In the varnish D using the oil-and-fat composition B for roll-in of Comparative Example 1, the inner layer and the float tended to improve slightly, but it was not sufficient, and some parts of the bread were also scattered. Moreover, as for the varnish E using the oil-and-fat composition E for roll-in of Comparative Example 2, since the viscosity of the oil-and-fat composition for roll-in is strong, extensibility is bad, and it partially breaks between dough layers and dough layers It was also seen that they were binding. Although the inner layer and the float were relatively good, the result was that the mouth melting was slightly inferior due to the influence of the folded oil composition for roll-in. With regard to Denish C using the oil composition C for roll-in of Example 1 and Danish D using the oil composition D for roll-in of Example 2, the extensibility at the time of preparation of the dough and the mouth melting of the danish are preferable. It was obtained.

Claims (3)

It contains 1.3 to 3.0% by mass of saturated fatty acid monoglyceride having 16 or more carbon atoms and 0.7 to 2.5% by mass of polyglycerin fatty acid ester, and the hardness per SFC at 15 ° C. is 26 to 42 [g -F / cm < ² > *%] The oil-and-fat composition for roll-ins characterized by the above-mentioned. The oil and fat composition for roll-in according to claim 1, wherein the oil and fat phase is a continuous phase, and the triglyceride composition of the oil and fat phase satisfies all the following conditions.
i) Content of S3 is 0.1 to 12% by mass
ii) s2U content is at least 15% by mass iii) P / St, which is a mass ratio of P to St constituting s2U, is greater than 2 iv) total amount of sD2 content and U3 content is 25 to 25 55 mass%
S, s, U, P, St and D in the above i) to iv) indicate the following fatty acid residues, respectively.
However,
S3: A triglyceride in which 3 molecules of S are bound s2U: A molecule in which 2 molecules of s2U are attached, a triglyceride in which 1 molecule of U is bonded sD2: A molecule of 1 molecule, a triglyceride in which 2 molecules of D are bound Triglycerides S, s, U, P, St and D in the above conditions i) to iv) respectively show the following fatty acid residues.
S: saturated fatty acid residue s: saturated fatty acid residue having 16 to 18 carbon atoms U: unsaturated fatty acid residue having 16 to 18 carbon atoms P: palmitic acid residue St: stearic acid residue D: 16 to 18 carbon atoms Polyunsaturated fatty acid residues of   A pastry food containing the oil composition for roll-in according to claim 1 or 2.