JP2021061759A - Pasty oil-and-fat composition for laminar bakery food - Google Patents

Abstract

To provide a method for improving a texture of a laminar bakery food without depending on a rolled-in oil-and-fat composition, and a method for obtaining a laminar bakery food having crisper and less trailing texture.SOLUTION: A oil-and-fat composition for a laminar bakery food having a solid fat content of 30 to 60% at 10°C, a solid fat content of 15 to 40% at 20°C and a specific gravity of 0.40 to 0.85.SELECTED DRAWING: None

Description

The present invention relates to a kneaded fat composition for layered bakery foods.

Layered bakery foods include croissants, Danish pastries, and pies, which are usually wrapped in a dough with sheet roll-in fats and oils, folded by multiple rolling and folding operations to form a layered bakery dough. After manufacturing, it is obtained by various moldings, then taking a proof if necessary, and then baking and / or frying.

These layered bakery foods are characterized by a flaky texture and are one of the popular bakery products favored by general consumers regardless of age or sex, but they are particularly crispy in the market and are very crispy. There is a tendency for less, better crisp layered bakery foods to be sought.

Conventionally, the roll-in oil / fat composition used when preparing a layered bakery food dough by adjusting the physical properties of the roll-in oil / fat composition and devising auxiliary raw materials such as emulsifiers contained in the roll-in oil / fat composition. It has been common practice to improve the texture of layered bakery foods through the improvement of physical characteristics.

For example, in Patent Document 1, the total ratio of disaturated triglyceride and trisaturated triglyceride is 40 to 65% by mass with respect to the total amount of fats and oils, and the ratio of triglycerides having a total carbon number of constituent fatty acid residues of 40 to 48 is fats and oils. A layered food oil / fat composition used by folding into a dough of a baked product, which is 10 to 30% by mass based on the total amount, is disclosed.

Further, Patent Document 2 discloses a water-in-oil emulsified composition for roll-in containing a monoglyceride containing a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid and an organic acid and / or an organic acid salt. ..

On the other hand, studies have also been conducted on methods for improving the texture of layered bakery foods, focusing on the fats and oils composition to be kneaded into the dough, that is, the fats and oils to be kneaded into the dough, regardless of the fats and oils composition to be rolled in.

For example, in Patent Document 3, _{triglyceride represented by S 1} MS ₂ (S ₁ and S ₂ represent saturated fatty acids and M represent mono unsaturated fatty acids) and MS ₃ M (S ₃ is saturated fatty acids and M is mono unsaturated fatty acids). An oil / fat composition for kneading a pastry, which comprises a compound crystal composed of a triglyceride represented by (representing a fatty acid), provides a soft and crisp pastry with good workability during the production of the pastry. It is disclosed that it can be done.

Further, in Patent Document 4, pastries having a flaky, crispy and excellent texture are obtained by an oil-type kneaded fat composition for wheat flour foods, which is composed of calcium stearate, diglycerin monofatty acid ester, and edible fats and oils. It is disclosed that it can be done.

Further, in Patent Document 5, a layered baked food kneading oil / fat composition containing a specific glycerin fatty acid ester and lecithin, ascorbic acid or ascorbic acid salts can improve workability at the time of dough production and have an excellent volume feeling. It is disclosed that a layered baked food having a soft and light texture with a good layer floating can be obtained.

Furthermore, in Patent Document 6, pastry kneading containing an oil phase in which the SFC (solid fat content) after melting at 60 ° C. and holding at 25 ° C. for 100 minutes is 80% or less of the standard SFC at 25 ° C. It is disclosed that by using the oil and fat composition, it is possible to obtain a pastry product having good workability during pastry production, softness, crispness and a feeling of moisturization.

Japanese Unexamined Patent Publication No. 2015-142570 Japanese Unexamined Patent Publication No. 2015-21354 Japanese Unexamined Patent Publication No. 2004-3005048 Japanese Unexamined Patent Publication No. 2006-129755 JP-A-2007-174992 Japanese Unexamined Patent Publication No. 2019-076072

According to the study by the present inventors, the method for obtaining a good texture (crispy texture, less grind, and good crispness) of the layered bakery food, which has been known so far, is as follows. A challenge was found.

For example, as in Patent Document 1, a layered bakery using a roll-in oil / fat composition having hard physical properties by increasing the content of trisaturated triglyceride or disaturated monounsaturated triglyceride in the oil / fat composition to be rolled in. When the food texture improving method is adopted, a layered bakery food having a good inner layer and floating and good crispness can be surely obtained, but the roll-in fat and oil obtained by this method has poor extensibility. There is a problem that the workability is easily lowered and the shape balance of the obtained layered bakery food is easily lost.
Further, for example, according to the method of incorporating an emulsifier in the oil / fat composition to be rolled in as in Patent Document 2, it is possible to impart a good texture to the layered bakery food, but at the same time, the flavor peculiar to the emulsifier is also obtained. There was a problem that it was granted. According to this method, if the oil / fat composition to be rolled in is used until the layered bakery food is given a good texture, the flavor of the obtained layered bakery food is easily spoiled, and the obtained layered bakery is easily spoiled. When the amount of the fat and oil composition to be rolled in was limited to the bread dough so as not to affect the flavor of the food, it was difficult to obtain a sufficiently good texture.
Therefore, there has been a demand for a method for improving the texture of layered bakery foods, regardless of the oil / fat composition to be rolled in.

Further, also in the method using kneaded fats and oils for layered bakery foods described in Patent Documents 3 to 6, by adjusting the physical characteristics of the kneaded fats and oils to be hard, a layered bakery food having a texture and crispness with less cracking can be obtained. However, since the kneaded fat and oil have hard physical characteristics, it is difficult to knead the dough into the dough, and it is necessary to knead the dough until the kneaded fat and oil are sufficiently dispersed in the dough. .. In addition, when the kneaded fats and oils are sufficiently kneaded into the dough in this way, the mixing time becomes long and the productivity tends to decrease, and the dough is damaged and the dough becomes sticky, which improves workability. There is a problem that the proportion of the shape of the obtained layered bakery food is easily lost due to the decrease.
Furthermore, according to the use of an emulsifier or the like, although it is easy to obtain a layered bakery food with a good texture, the flavor peculiar to the emulsifier is also imparted at the same time, and there is a problem that it is difficult to obtain a layered bakery food with a good flavor. there were.
In addition, even if it is a kneading oil / fat composition capable of obtaining a layered bakery food having good crispness, a layered bakery food for producing a soft and moist pastry product as in Patent Document 6, for example. It was not possible to obtain a layered bakery food having a crispy, less greasy texture with the kneaded fat composition for use.

Therefore, the subject of the present invention is the following (1) and (2).
(1) To provide kneaded fats and oils for layered bakery foods, which are crispy, have a less crunchy texture, and can obtain layered bakery foods having good crispness and melting in the mouth.
(2) The workability (mixability of fats and oils, non-stickiness of the dough) when preparing the dough is good, and the appearance (volume, shape proportion, inner layer state) of the obtained layered bakery food is good. To provide kneaded fats and oils for layered bakery foods that can be made.

As a result of various studies by the present inventors, a fat and oil composition having a solid fat content in a predetermined temperature range and a low specific gravity can be used as a kneaded fat and oil for layered bakery foods. , Found that the above problem can be solved.

The present invention is based on this finding, and has a solid fat content of 30 to 60% at 10 ° C., a solid fat content of 15 to 40% at 20 ° C., and a specific gravity of 0.40 to 0.85. This is a layered bakery food-grade kneaded oil / fat composition.

The present invention specifically provides the following: [1] The solid fat content at 10 ° C. is 30 to 60%, the solid fat content at 20 ° C. is 15 to 40%, and the specific gravity is 0.40 to 0.40. A layered bakery food kneaded oil / fat composition of 0.85.
[2] The kneaded oil / fat composition for a layered bakery food product according to [1], wherein the oil phase has a melting point of 25 to 45 ° C.
[3] The layered bakery food product according to [1] or [2], wherein the ratio of the asymmetric triglyceride in the disaturated-monounsaturated-triglyceride to the triglyceride composition of the oil phase is 0.2 to 0.6. Kneaded oil composition.
[4] A dough for a layered bakery food product using the kneaded oil / fat composition for a layered bakery food product according to any one of [1] to [3].
[5] A layered bakery food product obtained by heating the dough for a layered bakery food product according to [4].
[6] When preparing a layered bakery food dough, the solid fat content at 10 ° C. is 30 to 60%, the solid fat content at 20 ° C. is 15 to 40%, and the specific gravity is 0.40 to 0.40. A method for improving the texture of a layered bakery food, which comprises kneading an oil / fat composition of 0.85 into a dough.

According to the layered bakery food kneaded fat and oil of the present invention, the following (1) and (2) can be obtained.
(1) Layered bakery food that is crispy, has a less crunchy texture, and has good crispness and melting in the mouth (2) Good workability when preparing dough (mixability of fats and oils, stickiness of dough) (No) and good appearance of the resulting layered bakery food (volume, shape proportions, inner layer condition)

Hereinafter, the layered bakery food-based kneaded oil / fat composition of the present invention will be described in detail.
In the present specification, it is a flour-based dough containing the kneaded oil / fat composition for layered bakery of the present invention used for producing a layered bakery food, and before the oil / fat composition for roll-in is rolled in. The dough is described as "layered bakery food flour dough", and the dough before firing after the roll-in oil / fat composition is rolled into the layered bakery food flour dough is described as "layered bakery food dough".

<Solid fat content of kneaded fat composition for layered bakery>
First, the solid fat content of the kneaded fat composition for layered bakery foods of the present invention will be described. Hereinafter, the solid fat content may be simply referred to as SFC.
In the present invention, the solid fat content of the layered bakery food kneaded fat composition at 10 ° C. is required to be 30 to 60%, and the solid fat content at 20 ° C. is required to be 15 to 40%.
When the value of the solid fat content in each temperature range is less than the lower limit of the above range, the workability when preparing the dough tends to be good, but a layered bakery food having a well-proportioned shape is obtained. I can't.

Further, when the value of the solid fat content in each temperature range exceeds the upper limit of the above range, it is easy to obtain a layered bakery food having a good texture, but when preparing the dough, it is kneaded for the layered bakery food. It becomes difficult for the oil and fat composition to be kneaded into the dough, the mixing time becomes long, and the dough becomes sticky, resulting in reduced workability.

The value of the solid fat content of the kneaded fat composition for layered bakery foods of the present invention is preferably 35 to 60% at 10 ° C. and 17 to 35% at 20 ° C., more preferably 45 at 10 ° C. ~ 60% and 20-30% at 20 ° C.

In addition, the value of the solid fat content at 30 ° C. of the layered bakery food kneaded oil / fat composition of the present invention is preferably in the range of 0 to 20%, more preferably 0 to 15%, and thus the layered oil and fat composition of the present invention. The layered bakery food obtained by using the kneaded oil / fat composition for bakery foods is crispy, has a texture with less grind, has good crispness, and is easy to obtain good melting in the mouth.

In the present invention, the value of the solid fat content can be measured by a conventional method, but in the present invention, the value is to be measured by the pulse NMR (direct method) described in cd16b-93 of the AOCS official method. After measuring the solid fat content of the sample, use the value obtained by converting the measured value into the amount of oil phase. That is, when a sample without an aqueous phase is measured, the measured value becomes the solid fat content as it is, and when a sample containing an aqueous phase is measured, the value obtained by converting the measured value into the oil phase amount becomes the solid fat content. ..

The value of the solid fat content is, for example, when the value of the solid fat content at 20 ° C. is to be obtained, the fat or oil to be measured for about 0.5 to 24 hours in a constant temperature bath or a constant temperature room adjusted to the target temperature. The composition is allowed to stand, preferably allowed to stand for about 0.5 to 2 hours, the temperature of the fat and oil composition is adjusted to the desired temperature until equilibrium, and then the measurement is carried out according to a conventional method.

<Melting point of oil phase of kneaded oil and fat composition for layered bakery food>
In the layered bakery food kneaded oil / fat composition of the present invention, the solid fat content at 10 ° C. and 20 ° C. satisfies the above range, and the melting point of the oil phase is adjusted to 25 to 45 ° C. Is preferable. The melting point of the oil phase of the kneaded oil / fat composition for layered bakery foods of the present invention is more preferably 25 to 40 ° C, further preferably 25 to 35 ° C.
By adjusting the melting point of the oil phase of the kneaded oil / fat composition for layered bakery foods of the present invention to be within the above range, both the texture and melting in the mouth of the obtained layered bakery food tend to be good. Further, the extensibility of the layered bakery dough kneaded with the product of the present invention is improved, and it becomes easy to obtain a layered bakery food having a well-proportioned shape.

Regarding the present invention, the melting point of the oil phase is an increasing melting point unless otherwise specified. The rising melting point can be measured by a conventional method.

<Mass ratio of asymmetric triglyceride to disaturated-monounsaturated-triglyceride in oil phase of layered bakery food kneaded oil composition>
Further, from the viewpoint of imparting appropriate plasticity to the layered bakery food kneaded oil / fat composition of the present invention, in addition to the solid fat content at 10 ° C. and 20 ° C. satisfying the above range, disaturation in the oil phase -It is preferable to adjust the fat and oil composition so that the mass ratio of the asymmetric triglyceride in the monounsaturated-triglyceride is 0.2 to 0.6, and the oil and fat composition is adjusted so as to be 0.3 to 0.6. It is more preferable to do so.
By setting the mass ratio of asymmetric triglyceride in the disaturated-monounsaturated-triglyceride in the oil phase of the kneaded oil and fat composition for layered bakery foods of the present invention within the above range, gluten formation of the dough is appropriately performed. In addition to making it easier to obtain a layered bakery food kneaded oil and fat composition with good crispness and melting in the mouth, the layered bakery food kneaded oil and fat composition has appropriate plasticity, so that it is uniformly kneaded into the dough. It becomes easy to be rare, and it becomes easy to obtain a layered bakery food with a good inner layer.

Here, in the present invention, the asymmetric triglyceride in disaturated-monounsaturated-triglyceride has a carboxyl group of a saturated fatty acid at the hydroxyl groups at the 1- and 2-positions of glycerin or the hydroxyl groups at the 2- and 3-positions of glycerin. Refers to a triglyceride in which a carboxyl group of an unsaturated fatty acid is ester-bonded to a hydroxyl group at the 3-position of glycerin or a hydroxyl group at the 1-position of glycerin, and the saturated fatty acid residue is represented by S and the unsaturated fatty acid residue is represented by U. When so, the asymmetric triglyceride is represented as SSU or USS. The S in the triglyceride may be the same or different.

Examples of the saturated fatty acids from which the saturated fatty acid residue S is derived include butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, bechenic acid, lignoseric acid and the like. The number of unsaturated fatty acids in the unsaturated fatty acid U may be one or plural, and examples of the unsaturated fatty acid from which the unsaturated fatty acid residue U is derived include myristoleic acid, palmitoleic acid, and oleic acid. Acids, linoleic acid, linolenic acid, erucic acid and the like can be mentioned.

The triglyceride composition can be analyzed by, for example, triglyceride molecular species analysis performed by reverse phase HPLC. This reverse phase HPLC can be carried out under any conditions in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.6.2" established by the Japan Oil Chemists' Society. For example, measurement should be performed under the following conditions. Is possible.
-Detector: Differential refractometer-Column: Dococil column (DCS)
-Mobile phase: Acetone: Acetonitrile = 65: 35 (volume ratio)
・ Flow velocity: 1 ml / min
-Column temperature: 40 ° C
・ Back pressure: 3.8 MPa

The mass ratio of asymmetric triglyceride in disaturated-monounsaturated-triglyceride in the oil phase of the layered bakery food kneaded oil composition is, for example, when triglyceride molecular species analysis is performed by reverse phase HPLC as described above. , Can be measured and calculated as follows.
<Mass ratio of asymmetric triglyceride to disaturated-monounsaturated-triglyceride in oil phase of layered bakery food kneaded oil and fat composition> = <total peak area of asymmetric triglyceride> / <disaturated-monounsaturated -Total peak area of triglyceride>

<Fat and oil used in layered bakery food kneaded fat and oil composition>
Next, the fats and oils used in the kneaded fats and oils composition for layered bakery foods of the present invention will be described.
The fats and oils that can be used in the layered bakery food kneaded fats and oils composition of the present invention are not particularly limited as long as they are edible fats and oils.
Specifically, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, olive oil, peanut oil, capoc oil, sesame oil, evening primrose oil, cacao Various vegetable fats and oils such as fats, shea butters, mango kernel oils, monkey fats and iripe fats, various animal fats and oils such as beef fats, milk fats, pork fats, fish oils and whale oils, and hydrogenation, fractionation and ester exchange are selected from these. Processed oils and fats that have been subjected to one or more treatments can be used, and one or more of these oils and fats can be used.

From the viewpoint of the effect on health, it is preferable to use fats and oils that do not substantially contain trans fatty acids in the kneaded fats and oils composition for layered bakery foods of the present invention. The term "substantially free of trans fatty acids" as used herein means that the content of trans fatty acids in the fatty acid residue composition in fats and oils is 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass. It means that it is as follows.

Therefore, when hydrogenated fats and oils are used as one of the raw materials, extremely hydrogenated oils hydrogenated so as to have an iodine value of 5 or less are used from the viewpoint of reducing trans fatty acids and suppressing their increase. It is preferable to use it. This also applies to the preparation of the random transesterified fats and oils preferably used in the present invention, which will be described later.

In the present invention, the solid fat content at 10 ° C. and 20 ° C. satisfies the above range, and further, either the melting point of the oil phase or the mass ratio of the asymmetric triglyceride in the disaturated-monounsaturated-triglyceride in the oil phase. One or more oils and fats selected from the above group can be used so that one or more preferably satisfy the above range.

Here, the solid fat content at 10 ° C. and 20 ° C. satisfies the above range, and the mass ratio of the asymmetric triglyceride in the disaturated-monounsaturated-triglyceride in the oil phase to the melting point of the oil phase is preferably in the above range. From the viewpoint of filling, in the present invention, it is preferable to include a random transesterified oil or fat in the oil phase.

The random transesterified fat and oil contained in the oil phase of the present invention is a fat and oil mixture containing 60% by mass or more of palm-based fat and oil having a melting point of 30 ° C. or lower with respect to the kneaded fat and oil composition for layered bakery foods of the present invention. Random transesterified fats and oils obtained by random transesterification are preferable, and random transesterified fats and oils obtained by random transesterification of a fat and oil mixture containing 70% by mass or more of palm-based fats and oils having a melting point of 30 ° C. or lower are more preferable.

The transesterification reaction for obtaining the above random transesterification fats and oils may be a method using a chemical catalyst or a method using an enzyme having no position selectivity, and the chemical catalyst may be, for example, an alkali metal-based method such as sodium methylate. Examples of the enzyme having no position selectivity include catalysts, and examples thereof include the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, and the genus Penicillium. The derived lipase can be mentioned. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of powder.

The amount of the random transesterified oil and fat contained in the oil phase of the kneaded oil and fat composition for layered bakery of the present invention is the above-mentioned oil and fat mixture containing 60% by mass or more of palm-based oil and fat having a melting point of 30 ° C. or lower. When a random transesterified oil or fat obtained by random transesterification is used, it is preferably 60 to 90% by mass in the oil phase, and more preferably 70 to 85% by mass in the oil phase.
By setting the content of the random transesterified fats and oils in the above range, the workability of the dough is improved when the layered bakery food kneaded fats and oils composition produced by using the random transesterified fats and oils is used. The layered bakery food obtained by using the kneaded oil / fat composition for layered bakery food of the present invention tends to have a good texture and a well-proportioned shape.

Further, one or more random transesterified fats and oils obtained by randomly transesterifying a fat and oil mixture containing 60% by mass or more of palm oil having a melting point of 30 ° C. or lower can be used, but the layered form of the present invention. From the viewpoint of complicating the triglyceride composition of the oil phase of the bakery food kneaded oil and fat composition and imparting even better plasticity to the layered bakery food kneaded oil and fat composition of the present invention, the random transesterified oil and fat is used. It is preferable to use two or more kinds, and it is possible to use two kinds of a random transesterified fat and oil containing palm kernel oil and a random transesterified fat and oil containing a fractionated soft part oil of palm oil. More preferred.

In the present invention, in addition to palm oil and palm kernel oil, palm oil and palm kernel oil separated soft part oil and separated hard part oil, including palm superolein and palm midfraction, and hydrogenated and separated of these fats and oils. And oils and fats that have been subjected to one or more treatments selected from ester exchange are treated as palm oils and fats.

The content of fats and oils in the layered bakery food kneaded fat and oil composition of the present invention is preferably 60% by mass or more, more preferably 70 to 100% by mass, in the layered bakery food kneaded fats and oils composition.
In the layered bakery food kneaded fat / oil composition of the present invention, when the other components described below contain fats and oils, the fats and oils contained in the components are included.

<Continuous phase of kneaded oil and fat composition for layered bakery food>
The layered bakery food kneaded oil / fat composition of the present invention can be easily dispersed in the dough, and the effect of the present invention can be easily obtained. It is preferable to take the form of an oil / fat composition having an oil / fat as a continuous phase instead of an oil / fat composition such as a product.

When the layered bakery food-based kneaded oil / fat composition of the present invention takes the form of an oil / fat composition having an oil / fat as a continuous phase, it may take the form of a water-containing margarine or fat spread. It may take the form of shortening that does not substantially contain water.

When the kneaded oil / fat composition for layered bakery foods of the present invention is an emulsion having an oil / fat as a continuous phase and containing water, the emulsified type may be an water-in-oil type having water as a dispersed phase. It may be a multiple emulsification type such as an oil type in water in oil having water in which fats and oils are dispersed as a dispersion phase, which is more than double emulsification.

The water content of the kneaded oil / fat composition for layered bakery foods of the present invention is not particularly limited, but is preferably contained in an amount of 10 to 50% by mass in the form of a water-containing margarine or fat spread. To. Further, in the case of taking a form such as shortening that does not substantially contain water, it is preferably 1% by mass or less, more preferably 0.5% by mass or less.
The water content of the kneaded fat composition for layered bakery foods of the present invention can be measured by, for example, the atmospheric drying weight loss method.

<Other ingredients used in the kneaded fat composition for layered bakery foods>
In addition to the above fats and oils, the layered bakery food kneaded fat and oil composition of the present invention may contain other components, if necessary, as long as the effects of the present invention are not impaired.

Other components that can be contained in the layered bakery food kneaded oil / fat composition of the present invention include, for example, water, sugars, emulsifiers, starches, dextrin, dietary fiber, salting agents such as salt and potassium chloride, and acetic acid. , Acidulants such as lactic acid and gluconic acid, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, wheat protein and soybean protein, etc. Plant protein, whole egg, egg yolk, enzyme-treated egg yolk, egg white, egg protein and other eggs and various processed egg products, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle sheep milk, partially defatted milk, defatted milk , Processed milk and other milk, cream, cream cheese, butter, cheese, concentrated whey, ice creams, whipped cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free defatted milk, sugar-sweetened milk, sugar-sweetened milk Ren milk, whole milk powder, cream powder, whey powder, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria drink, milk drink, etc., defatted milk powder, protein concentrated whey powder, butter milk powder, casein calcium, casein sodium, Dairy products such as casein potassium, casein magnesium, whey protein concentrate, total milk protein, milky minerals, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juice, coffee, nut paste, Examples include food materials and food additives such as spices, cacao mass, cocoa powder, grains, beans, vegetables, meats and seafood.

Here, the layered bakery food kneaded oil / fat composition of the present invention may contain an emulsifier, but a sufficient effect can be obtained even when the amount of the emulsifier used is small or even when the emulsifier is not used. Is something that can be done.

When the emulsifier is contained, it is preferably contained within a range that does not affect the flavor, and the content thereof is preferably 1% by mass or less, more preferably 0.% by mass or less in the layered bakery food kneaded oil / fat composition of the present invention. It is 6% by mass or less. The lower limit is 0% by mass.

When an emulsifier is contained, the mixture of the obtained layered bakery food kneaded oil / fat composition into the dough becomes good, and the effect of the present invention becomes higher.

<Specific gravity of kneaded oil and fat composition for layered bakery food>
The specific gravity of the kneaded oil / fat composition for layered bakery foods of the present invention is 0.40 to 0.85, preferably 0.50 to 0.80, and more preferably 0.60 to 0.80. When the specific gravity of the kneaded oil / fat composition for layered bakery foods of the present invention is within the above range, the mixing property with the dough becomes good, the mixture is uniformly kneaded, and the inner layer of the obtained layered bakery food becomes good. .. Along with this, the obtained layered bakery food has a crisp texture.

The specific gravity of the kneaded fat composition for layered bakery foods of the present invention can be measured by the volumetric method.
Specifically, a measuring cup having a certain volume is filled with an oil / fat composition, the mass of the oil / fat composition in the cup is measured, and the value obtained by dividing the mass by the volume of the measuring cup is used for layered bakery foods. The specific gravity of the kneaded oil / fat composition.
The specific gravity of the kneaded oil / fat composition for layered bakery foods shall be measured at 20 ° C.

The layered bakery food kneaded oil / fat composition of the present invention may have a fluid property such as a paste, but it should be plastic in that it is more easily kneaded during bread making. Is preferable.

<Manufacturing method of kneaded oil and fat composition for layered bakery food>
Next, a method for producing a kneaded oil / fat composition for a layered bakery food product of the present invention will be described.
As a method for obtaining the kneaded oil / fat composition for layered bakery foods of the present invention, an oil / fat composition having a solid fat content of 30 to 60% at 10 ° C. and a solid fat content of 15 to 40% at 20 ° C. Is aerated so that the specific gravity is 0.40 to 0.85, or the solid fat content at 10 ° C. is 30 to 60% and the solid fat content at 20 ° C. is 15 to 40%. In the process of producing the fat and oil composition, a method of aerating the oil and fat composition so that the specific gravity becomes 0.40 to 0.85 can be mentioned.

In the case of the method of aerating the oil / fat composition, it is a method of continuously injecting using a continuous aeration device or a method of creaming using a vertical mixer or the like. May be good.
Further, in the case of the method of aerating the oil / fat composition in the manufacturing process, it is preferable to use a continuous aeration device to continuously inject an inert gas such as nitrogen gas or air.
It is preferable not to select oxygen as the gas to be injected because the fats and oils constituting the kneaded fats and oils composition for layered bakery foods of the present invention are likely to be oxidized and the flavor and the like are likely to be deteriorated.

Hereinafter, a preferred embodiment of a method for producing a water-in-oil emulsion having a continuous phase of oil and fat, which is one of the aspects of the kneaded oil and fat composition for layered bakery foods of the present invention, will be described in detail.
First, a preliminary emulsified solution is prepared by mixing and emulsifying an oil phase in which fats and oils contain other oil-soluble components as needed and an aqueous phase as needed.
It is desirable that the obtained preliminary emulsion be sterilized. The sterilization method may be a batch type in 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 even more preferably 80 to 90 ° C.
Then, if necessary, pre-cooling is performed to the extent that oil and fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and even more preferably 40 to 50 ° C.

Next, the pre-cooled pre-emulsified liquid is rapidly cooled and plasticized. This quenching plasticization is performed by using a closed type continuous scraping tube chiller cooler (A unit) such as a combinator, a botator, a perfector and a chemtator, a plate type heat exchanger, and a diamond cooler and a compactor of an open type cooler. It can be done using a combination. By quenching, the preliminary emulsion becomes a plastic fat composition. At the time of quenching plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

After this quenching plasticization, nitrogen gas or air is injected and dispersed in-line into the obtained oil / fat composition having plasticity to reduce the specific gravity to a predetermined range, thereby emulsifying water-in-oil type. It is possible to produce a kneaded oil / fat composition for a layered bakery food product having a preferred embodiment.

It should be noted that the layered bakery food kneaded oil / fat composition of the present invention can be produced by taking the same production process even in the case of a form such as shortening that contains almost no water.

<Layered bakery food dough>
Further, the layered bakery food dough of the present invention will be described.
The layered bakery food dough of the present invention uses the above-mentioned kneaded oil / fat composition for layered bakery foods. Specifically, it refers to the dough before baking after rolling in the oil and fat composition for roll-in to the flour dough for layered bakery food, and the oil and fat composition for roll-in to the flour dough for layered bakery food. Is rolled in in layers, and the layered bakery food flour dough and the roll-in oil / fat composition are layered on each other.

The types of the layered bakery food dough in the present invention include starches, water, and other bakery food raw materials mixed with the layered bakery kneaded oil and fat composition of the present invention into a layered bakery food grain dough and a roll-in oil and fat composition. The dough is not particularly limited as long as it is a rolled-in dough, and examples thereof include Danish dough, croissant dough, pie dough, yeast pie dough, and the like, which exhibit a laminated appearance after heating by baking or the like.

Examples of the starches include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, wheat flour such as whole grain flour and germ, other flours such as rye flour, barley flour, and rice flour, almond flour, and hazelnut flour. , Cashew nut flour, oat flour and pine flour and other hard fruit flour, corn starch, tapioca starch, wheat starch, sweet potato flour, sago starch and rice flour and other starches, and these starches are enzymatically treated, pregelatinized, decomposed, ether Examples thereof include chemical flours that have been subjected to one or more treatments selected from chemical treatments, esterification treatments, cross-linking treatments and grafting treatments.

In the present invention, it is desirable to use 50% by mass or more, more preferably 70% by mass or more, still more preferably 100% by mass of wheat flours among the starches.
In addition, it is preferable that the flours are only strong flour or a combination of strong flour and weak flour.

The content of the above-mentioned kneaded oil / fat composition for layered bakery foods of the present invention in the layered bakery food dough of the present invention is not particularly different from the amount added at the time of producing the usual layered bakery food dough, and can be used as the type of dough. It can be appropriately determined accordingly, but it is preferably 1.2 to 50 parts by mass, and more preferably 2.5 to 35 parts by mass with respect to 100 parts by mass of starch used in the flour dough for layered bakery foods. Here, if the content is less than 1.2 parts by mass, the effect of the present invention is difficult to obtain, and if it is more than 50 parts by mass, the layered bakery food dough tends to be sticky.

The amount of the oil / fat composition for roll-in used in preparing the layered bakery dough of the present invention is not particularly limited and may be the amount conventionally used, but the starches 100 contained in the layered bakery dough It may be contained in an amount of preferably 30 to 100 parts by mass, more preferably 40 to 70 parts by mass, based on parts by mass.

From the viewpoint of obtaining a layered bakery food having a well-proportioned shape and improving workability when preparing a layered bakery food dough, a solid of an oil / fat composition for roll-in used in the layered bakery food of the present invention. The fat content values are preferably 25-45% at 10 ° C., 10-30% at 20 ° C., and 0-20% at 30 ° C., more preferably 28-40% at 10 ° C., 15-30% at 20 ° C. %, And more preferably 30 to 40% at 10 ° C, 15 to 25% at 20 ° C, and 5 to 15% at 30 ° C.
The method for measuring the solid fat content is as described above.

The oil and fat used in the oil and fat composition for roll-in is not particularly limited as long as the solid oil content is within the above range, and the oil and fat usually blended in the oil and fat composition for roll-in should be used. Palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, olive oil, peanut oil, capoc oil, sesame oil, evening primrose oil, coconut oil, Various vegetable fats and oils such as shea butter, mango kernel oil, monkey fat and iripe fat, various animal fats and oils such as beef fat, milk fat, pork fat, fish oil and whale oil, and hydrogenation, fractionation and ester exchange are selected from 1 or Processed oils and fats that have been subjected to two or more treatments can be used, and one or more of these oils and fats can be used.

The number of layers when rolling in the oil / fat composition for roll-in varies depending on the target product and is not particularly limited, but is preferably 9 to 144 layers, more preferably 16 to 64. It is a layer.

The amount of water absorbed when preparing the layered bakery food dough used for preparing the layered bakery food dough of the present invention is preferably 30 with respect to 100 parts by mass of starch used in the layered bakery food dough. It is ~ 150 parts by mass, more preferably 45 to 100 parts by mass.

In addition to natural water and tap water, the above water shall also include water in the water-containing material used in the dough for layered bakery foods. Examples of the water-containing material include milk, concentrated milk, milk such as cream, dairy products, eggs, and liquid sugar. When a layered bakery food-based kneading oil / fat composition in the form of an emulsion is used, the water content also includes the water contained in the kneading oil / fat composition.

When yeast is used in producing the layered bakery food dough of the present invention, dry yeast, raw yeast, yeast for refrigerated bread, yeast for frozen bread and the like can be mentioned. In the present invention, one or more selected from these can be used. The content of yeast in the layered bakery food dough of the present invention is not particularly limited, but is preferably 1.5 to 10% by mass in the case of raw yeast with respect to 100 parts by mass of starches, and is dry. In the case of yeast, it is preferably 0.5 to 4 parts by mass.

The layered bakery food dough of the present invention may contain other ingredients if necessary. Other materials used in the layered bakery food dough of the present invention include, for example, dietary fibers such as alginic acid, alginate, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, carboxymethyl cellulose, agar, and glucomannan. Coloring of condensed milk and fat compositions other than the condensed milk and fat composition for layered bakery foods of the present invention, flower paste, butter cream, sugars and sweeteners, starch, thickening stabilizer, β-carotene, caramel, red koji pigment, etc. Antioxidants such as tocopherols and tea extracts, dextrin, casein, whey, cream, defatted milk powder, fermented milk, milk, whole powdered milk, yogurt, condensed milk, sweetened condensed milk, full-fat condensed milk, defatted condensed milk, concentrated milk, pure raw Milk and dairy products such as cream, whipped cream (compound cream), vegetable whipped cream, cheeses such as natural cheese, process cheese, cream cheese, goda cheese, cheddar cheese, whole egg, raw egg yolk, raw egg white, Condensed whole egg, sterilized egg yolk, sterilized egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and other eggs, raw alcohol, shochu, whiskey, Distilled liquor such as wokka and brandy, brewed liquor such as wine, sake and beer, various liqueurs, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester・ Sucrose fatty acid ester ・ Sucrose acetate isobutyric acid ester ・ Polyglycerin fatty acid ester ・ Polyglycerin condensed ricinoleic acid ester ・ Propropylene glycol fatty acid ester ・ Stearoyl calcium lactate ・ Stearoyl lactate sodium ・ Polyoxyethylene sorbitan monoglyceride ・ Emulsifiers such as lecithin, swelling Agents, inorganic salts, salt, baking powder, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soybean protein, preservatives, bitterness agents, acidulants, pH adjusters, Life-improving agents, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, plant and animal extracts such as condensed milk and bouillon, food additives, etc. it can. Other materials can be used arbitrarily as long as the object of the present invention is not impaired, but preferably, they can be used in a range of 200 parts by mass or less in total with respect to 100 parts by mass of the starch.

Examples of the above-mentioned "kneaded fat composition other than the kneaded fat composition for layered bakery foods of the present invention" include margarine and shortening having a specific gravity of more than 0.85, oil-in-water emulsified fat, butter, and powder. Examples include oil and fat compositions.

When a kneaded oil / fat composition other than the above-mentioned kneaded oil / fat composition for layered bakery food of the present invention is used, the content thereof is based on 100 parts by mass of starch used in the layered bakery food dough of the present invention. It is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and further preferably 0 to 5 parts by mass.

Examples of the above-mentioned sugars and sweeteners include white sugar, granulated sugar, powdered sugar, glucose, fructose, saccharin, malt sugar, lactose, liquid sugar, enzyme-saccharified saccharin, reduced starch saccharified product, isomerized liquid sugar, and converted sugar solution. Sugar, sugar-bound saccharin, oligosaccharide, reduced sugar, polydextrose, reduced lactose, reduced saccharin, sorbitol, trehalose, xylose, xylitol, martitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide , Raffinose, lactose, palatinose oligosaccharide, honey, sclarose, stevia, aspartame, somatin, saccharin, neotheme, acesulfam potassium, licorice, etc., and one or more selected from these can be used. ..

The method for producing the layered bakery food dough in the present invention is not particularly limited, but the layered bakery food dough is obtained by kneading starches, water, other bakery food raw materials and the layered bakery kneaded oil / fat composition of the present invention. , Obtained by rolling in an oil / fat composition for roll-in.

Hereinafter, the method for producing the layered bakery food dough of the present invention will be described by taking the case of Danish as an example.
When producing the layered bakery food dough of the present invention, the dough obtained by kneading the bread-making raw materials containing starch, water and yeast has a solid fat content of 30 to 60% at 10 ° C. and a solid fat at 20 ° C. A layered bakery food kneaded oil / fat composition having a content of 15 to 40% and a specific gravity of 0.40 to 0.85 was added and further kneaded to obtain a layered bakery food grain flour dough. By rolling in an oil / fat composition for roll-in to an appropriately molded product, a layered bakery food dough can be obtained.

When the kneaded fat composition for layered bakery foods of the present invention is used, it is possible to obtain a layered bakery food that is crispy, has a texture with little grind, and has good crispness. There are many unclear points about the point that the obtained layered bakery food has a well-proportioned shape and the appearance is good, and the point that the workability of the dough is good, but the details have not been clarified. , It is estimated that the reason / mechanism is as follows.

Reason 1)
By setting the mass ratio of the asymmetric triglyceride in the disaturated-monounsaturated-triglyceride in the oil phase of the kneaded oil and fat composition for layered bakery foods of the present invention within the specified range, the mixture is first finely crushed at the initial stage of mixing. After that, it becomes the physical characteristics of the kneaded oil and fat that is easily kneaded into the dough. Therefore, the kneaded fats and oils are easily kneaded into the dough, and it is easy to obtain a layered bakery food having a good inner layer.

Reason 2)
Unlike conventional kneaded fats and oils with hard physical characteristics, which are relatively difficult to be crushed by mixing or the like and are difficult to knead into the dough unless kneaded for a long time, the kneaded fats and oils composition for layered bakery of the present invention has a specific specific gravity. By being within the range, the gas phase can be included, many break points are incorporated in the structure of the kneaded fat and oil, and even if the solid fat content is increased, the kneading of the previously known hard physical properties It is presumed that the workability at the time of dough preparation will be improved because it is crushed finely in a shorter time than the oil-filled fat. In addition, since the mixture is well mixed with the dough, the layered bakery food obtained by kneading homogeneously has a good inner layer, and accordingly, the obtained layered bakery food has a crisp texture. Also, it is estimated that the shape will be well-proportioned.

In the method for producing the dough for layered bakery foods of the present invention, the fast-growing method, the straight method, the medium seed method, the liquid seed method, the sourdough method, the liquor seed method, the hop seed method, the medium noodle method, the chory wood method, A bread-making method such as a continuous bread-making method, a refrigerated dough method, or a frozen dough method can be appropriately selected. The above frozen dough methods include a plate dough freezing method that freezes immediately after mixing, a ball dough freezing method that freezes the dough after splitting and rolling, a molding freezing method that freezes the dough after molding, and a freezing method that freezes the dough after final fermentation (hoiro). Various methods such as the finished freezing method can be adopted.

In the case of Danish pastry, for example, the obtained layered bakery food dough of the present invention is subjected to heating steps such as floor time, division, bench time, molding, proofing, and baking, as in the case of ordinary Danish pastry. You can get Danish pastry, which is a food product.

<Layered bakery food>
The layered bakery food of the present invention will be described.
The layered bakery food of the present invention can be obtained by heating the dough for layered bakery food of the present invention by baking or the like, and examples thereof include Danish pastry, croissants, pies, and yeast pies. The layered bakery food of the present invention is crispy, has a crunchy texture, has a good crispness, and the obtained layered bakery food has a large volume and a well-proportioned shape. It has a characteristic that it has a good appearance.

When heating the dough for layered bakery foods during the production of layered bakery foods, various production conditions such as baking temperature and baking time can be appropriately selected as in the case of ordinary layered bakery foods.

<Method of improving texture of layered bakery food>
The method for improving the texture of the layered bakery food of the present invention will be described.
The method for improving the texture of a layered bakery food according to the present invention has a solid fat content of 30 to 60% at 10 ° C. and a solid fat content of 15 to 40% at 20 ° C. when preparing a dough for a layered bakery food. The oil and fat composition having a specific gravity of 0.40 to 0.85 is kneaded into the dough.
The method of kneading the oil / fat composition into the dough and the amount of kneading are as described above.

Hereinafter, the present invention will be described in more detail based on the examples.

(Production Example 1: Random transesterified oil / fat A)
100 parts by mass of palm superolein (soft tissue oil obtained by further separating palm fractionated soft tissue oil, melting point 25 ° C.) having an iodine value of 65 was placed in a four-necked flask and heated at a liquid temperature of 110 ° C. for 30 minutes under vacuum. After that, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% by mass based on oil, the liquid temperature was adjusted to 85 ° C., and the mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Later, citric acid was added to neutralize sodium methoxide. Next, white clay is added and bleached (the amount of white clay is 3% by mass with respect to oil, the treatment temperature is 85 ° C.), the white clay is filtered off, and then deodorized (250 ° C., 60 minutes, the amount of steam blown to 5% by mass with respect to oil). Was carried out to obtain a random transesterified oil / fat A (hereinafter, may be simply referred to as IE-A) used in the following Examples / Comparative Examples.

(Manufacturing Example 2: Random transesterified oil / fat B)
A palm fractionated soft oil (melting point 25 ° C.) having an iodine value of 58 was subjected to a random transesterification reaction catalyzed by sodium methoxide and a purification treatment for bleaching and deodorization in the same manner as in Production Example 1, and the following Examples were carried out. -A random transesterified oil / fat B (hereinafter, may be simply referred to as IE-B) used in the comparative example was obtained.

(Manufacturing Example 3: Random transesterified oil / fat C)
75 parts by mass of palm kernel oil (melting point 27 ° C) and 25 parts by mass of palm extremely hydrogenated oil (melting point 58 ° C) obtained by hydrogenating palm oil until the iodine value becomes 1 or less are mixed in a molten state. Then, it was made into a mixed oil and fat. This mixed fat and oil is subjected to a random transesterification reaction catalyzed by sodium methoxide and a purification treatment for bleaching and deodorization in the same manner as in Production Example 1, and the random transesterification fat and oil used in Examples and Comparative Examples described below. C (hereinafter, may be simply referred to as IE-C) was obtained.

(Manufacturing Example 4: Random Transesterified Oil / Fat D)
50 parts by mass of palm kernel oil and 50 parts by mass of extremely hardened palm oil obtained by hydrogenating palm oil until the iodine value became 1 or less were mixed in a molten state to obtain a mixed fat and oil. This mixed fat and oil is subjected to a random transesterification reaction catalyzed by sodium methoxide and a purification treatment for bleaching and deodorization in the same manner as in Production Example 1, and the random transesterification fat and oil used in Examples and Comparative Examples described below. D (hereinafter, may be simply referred to as IE-D) was obtained.

In addition to the IE-A to D obtained as described above, liquid oil (soybean oil), palm oil (iodine value 52), palm superolein (iodine value 65), palm midfraction (iodine value 34), For layered bakery foods, using palm mid fraction (iodine value 45), based on the oil phase composition shown in Table 1, taking the form of an oil and fat composition having oil and fat as a continuous phase by the formulation and manufacturing method described below. A kneaded oil / fat composition was produced.

(Methods for Producing Layered Oil and Fat Compositions for Layered Bakery Foods in Examples 1 to 7 and Comparative Examples 1 to 3)
Hereinafter, methods for producing the layered bakery food-based kneaded oil / fat composition of Examples 1 to 7 and Comparative Examples 1 to 3 will be described.

First, the oil and fat formulations used in Examples 1 to 7 and Comparative Examples 1 to 3 were prepared with the oil and fat formulations shown in Table 1.

Then, in Examples 1, 2, 4, 5, 7, and Comparative Examples 1 to 3, the obtained fat and oil formulations were sterilized at 85 ° C., and then pre-cooled to 50 ° C. A layered bakery food-based kneaded fat composition A, B, D, E, which takes the form of shortening, is rapidly cooled and plasticized by passing a pre-cooled fat and oil mixture through six A units and a resting tube. G, H to J were obtained.

Further, in Examples 3 and 6, tap water was added to the oil phase in which the obtained oil / fat mixture was heated to 60 ° C. and dissolved, and emulsified into a water-in-oil type to obtain an oil / fat composition. The resulting oil and fat composition was sterilized at 85 ° C. and then pre-cooled to 50 ° C. The pre-cooled oil / fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized to obtain layered bakery oil / fat compositions C and F in the form of a water-in-oil emulsion having plasticity.

The details of the kneaded fat composition for each layered bakery food are shown in Table 2.

Using the kneaded fat compositions A to J for layered bakery foods of Examples 1 to 7 and Comparative Examples 1 to 3 obtained as described above, Danish pastry, which is a layered bakery food, was produced as follows. The obtained Danish pastry may be referred to as Danish pastry A to J below in correspondence with the numbering of the used layered bakery food kneaded oil / fat composition.

The water-in-oil emulsified oil / fat composition for roll-in used in the production of Danish pastry satisfies the range of 30 to 40% at 10 ° C., 15 to 25% at 20 ° C., and 5 to 15% at 30 ° C. It had a solid fat content.

<Danish pastry combination>
Strong flour 100 parts by mass Raw yeast 4 parts by mass Yeast food 0.1 parts by mass White sugar 15 parts by mass Salt 2 parts by mass Whole egg 5 parts by mass Layered bakery Food kneaded fat composition A to J 5 parts by mass In oil for roll-in Water-based emulsified oil / fat composition 35 parts by mass (ADEKA "Aroma de Mild Sheet", no emulsifier, SFC is 30-40% at 10 ° C, 15-25% at 20 ° C, and 5-15% at 30 ° C. Satisfy the range of)
45 parts by mass of water

<Danish pastry manufacturing method>
Put raw materials other than the water-in-oil emulsified oil / fat composition for roll-in into a mixer bowl and mix at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute with a vertical mixer using a hook to prepare the dough. did.

After a floor time of 20 minutes, the dough was allowed to retard in a freezer at −5 ° C. for 24 hours. A water-in-oil emulsified oil / fat composition for roll-in, which has been adjusted to a temperature of 15 ° C., is placed on this dough, rolled in (three times folded in three), and molded (10 cm in length and 10 cm in width) by a conventional method. , Thickness 3 mm). Then, a proof (34 ° C., 60 minutes, 80% RH) was taken and fired at 200 ° C. for 15 minutes to obtain Danish pastries A to J.

<Evaluation of Danish pastry, etc.>
The produced Danish pastries A to J were left at room temperature for 1 day and evaluated by the following evaluation items and evaluation methods.
Evaluation of the appearance of the layered bakery food, such as volume, shape proportion, and inner layer shape, was performed by conventional measurement by an expert or by visual inspection.
In addition, the oil-fat mixture and the stickiness of the dough were evaluated for workability by visual inspection by an expert or the like.
Furthermore, the sensory evaluation of texture, crispness, crispness, and melting in the mouth was performed by 12 specialized panelists. Prior to the evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance. The results of the sensory evaluation regarding the texture are shown in Table 3 as [54 to 60 points: +++, 44 to 53 points: ++, 36 to 43 points: +, 18 to 35 points:-, 0 to 17 points:-]. It was shown to.
Only the samples whose obtained results obtained any of +, ++, and +++ scores in all the evaluation items were treated as acceptable products.

≪Volume evaluation criteria≫
For the volume, the specific volume was measured by a conventional method, and the results are shown in Table 3.
++: Specific volume 5.5 or more ++: Specific volume 5.2-5.4
+: Specific volume 4.9 to 5.1
-: Specific volume 4.6 to 4.8
−−: Specific volume 4.5 or less

≪Evaluation criteria for shape proportion≫
Regarding the proportion of the shape, the obtained Danish pastry is cut, and the state of the split cross section is visually confirmed whether the vertical / horizontal balance is balanced, that is, whether there is a vertical float as well as a horizontal spread. The results are shown in Table 3.
++++: Good ++: Slightly good ＋: Normal −: Slightly defective −−: Defective

≪Evaluation criteria for inner layer condition≫
Regarding the state of the inner layer, the state of the layer was visually confirmed from the cross section of the cut Danish pastry. Table 3 shows the results as those with a thinner layer and a better opening are in a better condition, while those with a thicker layer or a pan-grained condition are in a poor condition.
++++: Good ++: Slightly good ＋: Normal −: Slightly defective −−: Defective

≪Evaluation criteria for oil and fat mixture ≫
The oil and fat mixture was evaluated, and the results are shown in Table 3.
+++: Kneaded into the dough without lumps, and evenly kneaded at medium speed for 2 minutes.
++: Even though there are a few small lumps, it is kneaded into the dough and evenly kneaded at medium speed of 2 minutes.
+: Even though fine lumps are scattered, it is kneaded into the dough and evenly kneaded at medium speed of 2 minutes.
-: It became lumpy and was not kneaded uniformly even at medium speed of 2 minutes, but was kneaded uniformly by high speed of 1 minute.
−−: It became lumpy, and fine lumps were seen even after 1 minute at high speed, and it was not kneaded uniformly.

≪Evaluation criteria for stickiness of fabric≫
The stickiness of the dough during the roll-in operation was evaluated, and the results are shown in Table 3.
++++: No stickiness ++: Slightly sticky ＋: Slightly sticky −: Sticky −−: Very sticky

≪Evaluation criteria for crispness≫
Regarding the evaluation of crispness, we ate immediately after baking and the day after baking, and evaluated according to the following criteria.
5 points: Very crisp immediately after baking and the day after baking.
3 points: Immediately after baking and the day after baking, both are squeezed.
1 point: Immediately after baking, it is crispy, but the day after baking, it feels a little scratched.
0 points: Slightly quick immediately after baking, but there is a grind the day after baking and there is no crispness.

≪Evaluation criteria for crispness≫
Regarding the evaluation of crispness, the food was eaten the day after firing and evaluated according to the following criteria.
5 points: It has a very good crispness and is easy to bite off.
3 points: Has good crispness and is easy to bite off.
1 point: Slightly crisp and difficult to bite 0 point: Poor crispness and difficult to bite.

≪Evaluation criteria for melting in the mouth≫
As for the evaluation of melting in the mouth, the food was eaten the day after baking and evaluated according to the following criteria.
5 points: Has very good melting in the mouth.
3 points: Has good melting in the mouth.
1 point: Has a fluffy texture.
0 points: Has a strong and fluffy texture.

<Summary of evaluation of Examples / Comparative Examples>
In all of Examples 1 to 7 in which the solid fat content at 10 ° C., the solid fat content at 20 ° C., and the specific gravity were within the predetermined ranges, good evaluations were obtained in all items of appearance, workability, and texture. It was. Such a result was not obtained in Comparative Examples 1 to 3 lacking either of them. Moreover, in Examples 1 to 4, especially Examples 1 and 2, each evaluation result was particularly excellent. From these results, it was suggested that the solid fat content at 10 ° C. and the solid fat content at 20 ° C. had a preferable range for obtaining a larger desired effect.

Claims (6)

Layered bakery food kneaded fat composition having a solid fat content of 30 to 60% at 10 ° C, a solid fat content of 15 to 40% at 20 ° C, and a specific gravity of 0.40 to 0.85. Stuff. The layered bakery food kneaded oil / fat composition according to claim 1, wherein the oil phase has a melting point of 25 to 45 ° C. The layered bakery food kneaded oil / fat composition according to claim 1 or 2, wherein the mass ratio of the asymmetric triglyceride in the disaturated-monounsaturated-triglyceride to the triglyceride composition of the oil phase is 0.2 to 0.6. Stuff. A dough for a layered bakery food product using the kneaded oil / fat composition for a layered bakery food product according to any one of claims 1 to 3. A layered bakery food product obtained by heating the dough for a layered bakery food product according to claim 4. When preparing a layered bakery food dough, the solid fat content at 10 ° C. is 30 to 60%, the solid fat content at 20 ° C. is 15 to 40%, and the specific gravity is 0.40 to 0.85. A method for improving the texture of layered bakery foods, which comprises kneading the fat and oil composition, which is a substance, into the dough.