JP4917523B2 - Plastic oil composition for roll-in and layered wheat flour food - Google Patents

Description

  The present invention relates to a plastic fat composition suitable for roll-in and a layered wheat flour expanded food using the plastic fat composition.

  The roll-in plastic fat composition is used for producing a layered wheat flour expanded food having a crispy texture such as Danish pastry, croissant, pie and the like. The roll-in plastic fat composition is sandwiched between doughs during the production of these layered wheat flour-extended foods, and is repeatedly folded and rolled to form many thin fat layers in the dough. These layers of fats and oils prevent mutual adhesion of the flour dough layers during folding and rolling, and during firing, these fat and oil layers block the diffusion of water vapor and carbon dioxide generated from the dough, The dough swells in layers. Furthermore, the plastic oil composition for roll-in folded in layers is finally melted and absorbed into the dough, and the dough that has absorbed the plastic oil composition for roll-in is gelatinized with starch in the dough, and protein It solidifies by heat denaturation. As a result, the layered wheat flour food has a unique layer structure and a crispy texture.

In these roll-in plastic oil and fat compositions, the use of hard oils and fats with a high melting point makes it difficult for oils and fats to dissolve from the initial to the middle of firing, and water vapor and carbon dioxide gas are well retained between the oil and fat layers. It is known that the float will improve. On the other hand, in order to ensure the extensibility of the plastic oil composition for roll-in in folding, rolling processes, etc., it is also known to mix the above hard oil and liquid oil.
As such a roll-in plastic oil and fat composition, an oil and fat composition for roll-in comprising a mixture of an extremely hardened palm kernel oil and an extremely hardened palm oil and a transesterified oil, palm stearin, and liquid oil (Patent Document 1) And oil compositions for roll-in (see Patent Document 2) composed of specific extremely hardened vegetable oils and liquid oils.
JP-A-10-1691 JP 57-74041 A

By the way, although these layered wheat flour foods have a crispy texture immediately after baking, there is a problem that after baking, moisture is absorbed over time and the crispy texture is lost. It was. This crunchy loss of texture is particularly noticeable when a filling such as jam or cream is used for the layered wheat flour food.
In this regard, in the oil and fat composition for roll-in described in Patent Document 1, by using extremely hardened oil and fat and palm stearin, it is possible to maintain a crispy texture for a long time, but it was manufactured. Layered flour puffed food was poorly melted in the mouth.
On the other hand, the oil and fat composition for roll-in described in Patent Document 2 improves the mouth melting of the produced layered wheat flour food by increasing the blending amount of the liquid oil. The problem of feeling lost was not solved.

  Accordingly, the present invention provides a plastic fat composition suitable for roll-in that can maintain a crunchy texture for a long time after production and can obtain a layered flour-expanded food with good melting in the mouth, and the roll-in It aims at providing the layered wheat flour expanded food which uses a plastic fat composition.

  The present inventors have found that the above problems can be solved by using two types of fats and oils having a specific fatty acid composition and liquid vegetable oil in the oil phase of the roll-in plastic fat composition, and complete the present invention. It came to. More specifically, the present invention provides the following.

  (1) It is a plastic fat composition for roll-in containing fats and oils A, fats and oils B and fats and oils C in the oil phase, and the fats and oils A have 12 to 14 carbon atoms in all fatty acids constituting the fats and oils A. It is a transesterified fat and oil containing 20 to 60% by weight of saturated fatty acid and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms, and the fat and oil B has 16 carbon atoms in the total fatty acids constituting the fat and oil B. It contains 25 to 38% by mass of saturated fatty acid, 0.5 to 6% by mass of saturated fatty acid having 18 carbon atoms, and 40 to 60% by mass of monounsaturated fatty acid having 18 carbon atoms, and the oil C is a liquid oil. A roll-in plastic oil composition characterized by the above.

  (2) The plastic fat composition for roll-in according to (1), wherein the fat C is a liquid vegetable oil.

  (3) The fat A is a fat obtained by transesterification and hydrogenation of a mixed oil of lauric fat and palm fat, and the iodine value of the fat A is 0-2. The plastic oil composition for roll-in according to (1) or (2).

  (4) The oil A is an oil obtained by transesterifying a mixed oil of a lauric oil having an iodine value of 10 or less and a palm oil having an iodine value of 20 or less, and the iodine value of the oil A is 17 or less. It is a non-hydrogenated oil, The plastic oil-fat composition for roll-ins as described in (1) or (2) characterized by the above-mentioned.

  (5) The fats and oils B include triacylglycerol (PO2) having one palmitic acid and two oleic acids as constituents, and a triacylglycerol (PO2) having two palmitic acids and one oleic acid as constituents (5) The roll according to any one of (1) to (4), wherein the total content of P2O) is 35% by mass or more and the ratio of P2O to PO2 (P2O / PO2) is less than 1 Plastic oil composition for ins.

  (6) The fats and oils B are palm oil fractionated soft parts obtained from palm oil through a fractionation step, and have an iodine value of 58 to 75, any one of (1) to (5) The plastic oil-fat composition for roll-ins described in 1.

  (7) The roll according to any one of (1) to (5), wherein the fat B is a transesterified oil of 30 to 55% by mass of liquid vegetable oil and 45 to 70% by mass of palm oil and fat. Plastic oil composition for ins.

  (8) The oil / fat C is a triglyceride-containing oil / fat having a medium-chain fatty acid as a constituent fatty acid, according to (1), (3), (4), (5), (6) or (7) The plastic oil-fat composition for roll-ins according to any one of the above.

  (9) The fats and oils C are mixed fats and oils of liquid vegetable oils and triglyceride-containing fats and oils having medium chain fatty acids as constituent fatty acids (1), (3), (4), (5), ( The plastic fat composition for roll-in according to any one of 6) and (7).

  (10) The oil / fat composition for roll-in according to any one of (1) to (9), wherein the oil / fat C is liquid at 5 ° C.

  (11) The oil phase contains 10-50% by mass of the fat A, 10-50% by mass of the fat B, and 10-50% by mass of the fat C (1). -Plastic oil-fat composition for roll-ins in any one of (10).

  (12) Trans fatty acid content is 5 mass% or less, Plastic oil composition for roll-ins in any one of (1)-(11) characterized by the above-mentioned.

  (13) The roll-in plastic fat composition according to any one of (1) to (12), which is a roll-in margarine.

  (14) Layered wheat flour expanded food using the roll-in plastic fat composition according to any one of (1) to (13).

  (15) The layered wheat flour expanded food according to (14), further comprising a filling.

  ADVANTAGE OF THE INVENTION According to this invention, the plastic oil-fat composition for roll-ins which can maintain the crispy texture for a long time after manufacture, and can obtain the layered flour-expanded food with good melt in the mouth, and the plastic oil-fat composition for roll-ins A layered flour-expanded food product using the product can be provided.

Hereinafter, the plastic fat composition for roll-in of the present invention will be described in detail.
The plastic oil composition for roll-in of the present invention contains oil A, oil B, and oil C in the oil phase.

  The fats and oils A contain 20 to 60% by weight, preferably 25 to 40% by weight, more preferably 28 to 35% by weight of saturated fatty acids having 12 to 14 carbon atoms in the total fatty acids constituting the fats and oils A, and The transesterified oil and fat containing 40 to 80% by mass, preferably 46 to 70% by mass, more preferably 52 to 68% by mass of a saturated fatty acid having 16 to 18 carbon atoms. In addition, the fats and oils A may contain other fatty acids as long as the saturated fatty acid having 12 to 14 carbon atoms and the saturated fatty acid having 16 to 18 carbon atoms satisfy the above.

When the composition and content of the fatty acid constituting the oil and fat A are out of the above range, the obtained plastic oil and fat composition for roll-in cannot have an appropriate hardness, and the extensibility becomes worse. The layered wheat flour expanded food using the roll-in plastic fat composition cannot maintain the crunchy texture for a long time. Moreover, when the fats and oils A are not transesterified, the physical properties are extremely hard, and not only moderate plasticity cannot be obtained for roll-in, but also the meltability in the mouth becomes very bad.
In addition, the analysis of the constituent fatty acid in fats and oils can be performed according to AOCS Ce1f-96.

Examples of the fat A include, for example, mixed oils obtained by mixing lauric fats and vegetable oils (rapeseed oil, soybean oil, palm oil, etc.) rich in fatty acids having 16 to 18 carbon atoms. After transesterification of the mixed fat and oil obtained by mixing the palm-based fat and oil, it is possible to preferably use the fat and oil whose hydrogen value is reduced to 0 to 2 by hydrogenation.
Here, the lauric fats and oils are those having a lauric acid content of 30% by mass or more in the constituent fatty acids of the fats and oils, such as palm kernel oil, palm oil, and fractionated oils thereof. Moreover, palm oil and fats include palm oil fractionated hard parts, palm oil fractionated soft parts, and the like that are obtained by fractionating palm oil and palm oil into raw materials.

Furthermore, as an example of the fats and oils A, for example, it is obtained by mixing a lauric fat and oil fractionated hard part which is a lauric fat and oil having an iodine value of 10 or less and a palm fractionated hard part which is a palm based fat and oil having an iodine value of 20 or less. It is possible to use a mixture obtained by transesterifying the mixed fats and oils. The iodine value of the obtained transesterified oil is preferably 17 or less, and more preferably 13 or less. In this case, it can be used without hydrogenation.
Here, the lauric oil / fat fractionated hard part is obtained by fractionating palm kernel oil or palm oil, and is generally a fraction having a high melting point, and generally called palm kernel oil stearin, palm oil stearin or the like. It is classified as a thing. Moreover, a palm fractionation hard part is obtained by fractionating from palm oil, and is generally classified into what is called stearin, palm stearin and the like.

There is no particular limitation on the method of transesterification, for example, a method of reacting the mixed oil of lauric oil and palm oil or palm fractionation oil with an alkali catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. It is done. The transesterification may be regiospecific transesterification or random transesterification.
Moreover, there is no restriction | limiting in particular also in the method of hydrogenation. Hydrogenation can be performed, for example, under conditions of 160 to 200 ° C. under the nickel catalyst. This hydrogenation is preferably performed until the iodine value becomes 2 or less, more preferably complete hydrogenation performed until the iodine value becomes 0.
The order of transesterification and hydrogenation may be reversed, and transesterification may be performed after hydrogenation of lauric oil and palm oil.

The fats and oils B contain a saturated fatty acid having 16 carbon atoms, a saturated fatty acid having 18 carbon atoms, and a monosaturated fatty acid having 18 carbon atoms in the total fatty acids constituting the fat and oil B.
Content of the said C16 saturated fatty acid is 25-38 mass%, Preferably it is 28-38 mass%, More preferably, it is 30-38 mass%.
Content of the said C18 saturated fatty acid is 0.5-6 mass%, Preferably it is 3-6 mass%, More preferably, it is 3-5 mass%.
Content of the said C18 monounsaturated fatty acid is 40-60 mass%, Preferably it is 40-55 mass%, More preferably, it is 43-50 mass%.

In addition, the fat and oil B is composed of triacylglycerol (PO2) containing one palmitic acid and two oleic acids as constituents, and triacylglycerol (P2O containing two palmitic acids and one oleic acid as constituents). ) And the ratio of P2O to PO2 (P2O / PO2) is preferably less than 1.
Here, PO2 and P2O in the present invention do not particularly limit the binding positions of the fatty acids constituting them. That is, PO2 in the present invention may be composed only of POO (1-palmitoyl-2,3 dioleoylglycerin) or composed only of OPO (2-palmitoyl-1,3 dioleoylglycerin). It may be. Furthermore, both POO and OPO may be included.
Similarly, P2O in the present invention may be composed only of OPP (1-oleo-2,3 dipalmitoyl glycerin) or only POP (2-oleo-1,3 dipalmitoyl glycerin). May be. Furthermore, both OPP and POP may be included.
In the present invention, the binding positions of the fatty acids constituting PO2 and P2O are not particularly limited as described above.
In addition, the content of PO2 and P2O in fats and oils can be analyzed according to JAOCS, vol 170, 11, 1111-1114 (1993).

  When the composition and content of the fatty acid constituting the oil and fat B and the total content and content ratio of PO2 and P2O are within the above ranges, the obtained roll-in plastic oil and fat composition has appropriate physical properties. Thus, the extensibility is improved, and the layered flour-expanded food using the plastic fat composition has a more crisp texture.

As said fats and oils B, a palm oil fractionation soft part can be used preferably, for example.
Palm oil fractionated soft parts are those having a low melting point obtained by fractionation from palm oil, and are generally classified into olein, super olein, top olein, single olein, double olein, triple olein and the like.

  The palm oil used as a raw material of a palm oil fractionation soft part is obtained by the following method, for example. Oil palm fruit bunches are treated with steam and then oiled by pressing. The collected oil is dried by removing fibers and impurities by centrifugation. Then, it goes through a purification process according to a conventional method. Examples of the purification method include chemical purification and physical purification. The palm oil thus obtained is fractionated as follows to obtain a palm oil fractionation soft part.

  There is no restriction | limiting in particular in the palm oil fractionation method for obtaining a palm oil fractionation soft part, The method of fractionating using the natural fractionation method by cooling, surfactant, a solvent, etc. is employable. A middle melting point portion or a low melting point portion obtained by fractionating palm oil is generally called a palm oil fractionation soft portion. The high melting point portion is generally called palm stearin. In this invention, it is preferable to use the low melting-point part obtained by fractionating palm oil as said palm oil fractionation soft part.

The palm oil fractionated soft part obtained by fractionating palm oil has an iodine value of preferably 58 to 75, more preferably 58 to 68, and most preferably 60 to 65. When the iodine value of the said palm oil fractionation soft part is in the said range, the workability | operativity at the time of roll-in of the plastic oil-fat composition for roll-ins obtained becomes more excellent.
In addition, the iodine value of the said palm oil fractionation soft part can be measured according to the method of "The Japan Oil Chemists' Society standard fats and oils analysis test method 2.3.4.1-1996".

  The palm oil fractionated soft part contains a large amount of palmitic acid and oleic acid as constituent fatty acids. Moreover, it is also preferable that the said palm oil fractionation soft part contains linoleic acid in addition to palmitic acid and oleic acid as the constituent fatty acid. The content of linoleic acid contained in the palm oil fractionated soft part is preferably 5 to 20% by mass, more preferably 10 to 15% by mass, based on the total fatty acids contained in the palm oil fractionated soft part.

  When the palm oil fractionation soft part is used as the fat and oil B, the obtained plastic oil and fat composition for roll-in is particularly preferable in that the texture of the layered wheat flour expanded food is excellent. The reason for this is that the palm fraction soft oil serves as a bridge between the fat A, which is a hard fat, and the fat C, which is a liquid oil, and maintains the continuity of the fat layer in the layered flour-expanded food, thereby transferring moisture. This is considered to be effectively prevented.

Moreover, it is also preferable to use transesterified oil as the said fats and oils B. As the transesterified oil, a palm oil fractionated soft part alone or a mixed oil / fat of liquid vegetable oil and palm oil / fat can be preferably used. The content of the liquid vegetable oil in the mixed fat is preferably 30 to 55% by mass, more preferably 35 to 50% by mass. Moreover, the content of palm-based fats and oils in the mixed fats and oils is preferably 45 to 70% by mass, and more preferably 50 to 65% by mass.
As the liquid vegetable oil, those having an oleic acid content of 50% by mass or more can be used, and examples thereof include rapeseed oil, high oleic rapeseed oil, high oleic safflower oil, and high oleic sunflower oil. Moreover, as palm oil fat, the thing similar to the above-mentioned thing can be used. Specifically, what transesterified the mixed fats and oils of palm oil and rapeseed oil can be used as the fats and oils B.

When the content of the liquid vegetable oil in the mixed fat is less than 30% by mass or exceeds 55% by mass, the content of oleic acid becomes excessive and insufficient, and the total content of PO2 and P2O may be less than 35% by mass. is there.
When the content of palm-based fats and oils in the mixed fats and oils is less than 45% by mass or exceeds 70% by mass, the content of palmitic acid becomes excessive and insufficient, and the total content of PO2 and P2O may be less than 35% by mass. There is.

When the transesterified oil is used as the fat / oil B, the obtained plastic oil / fat composition for roll-in is preferable in that it can maintain good extensibility even when stored for a long period of time. The reason for this is considered to be that the nature of the crystal, which is inherently hardened with palm oil, is relaxed by transesterification.
Moreover, as the fats and oils B, it can use suitably also about the mixed oil of the said palm oil fractionation soft part and the said transesterified oil.

  In the present invention, liquid oil is used as the fat C. Here, the liquid oil refers to a fat having fluidity at normal temperature (25 ° C.). Examples of the liquid oil include liquid vegetable oils and triglyceride-containing fats and oils having medium chain fatty acids as constituent fatty acids. Such liquid oil is more preferably liquid even at 5 ° C. and having transparency.

As described above, the liquid vegetable oil refers to a vegetable oil that has fluidity at room temperature (25 ° C.), and preferably refers to a vegetable oil that has fluidity and transparency at 5 ° C.
Liquid vegetable oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and hydrogenated oils of these oils alone or in combination. Oils or transesterified oils of a plurality of mixed oils, and processed oils such as fractionated oils of these single oils or mixed oils. Among these, it is preferable to use soybean oil, rapeseed oil, and corn oil from the viewpoint of availability and price.

  The triglyceride-containing fat or oil having a medium chain fatty acid as a constituent fatty acid means a fat or oil containing a triglyceride in which at least one medium chain fatty acid is ester-bonded to a glycerin skeleton. The content of the triglyceride in the triglyceride-containing oil or fat having a medium chain fatty acid as a constituent fatty acid is preferably 4 to 100% by mass, more preferably 10 to 100% by mass, and 15 to 100% by mass. Is most preferred.

Here, the medium chain fatty acid is a fatty acid having 6 to 10 carbon atoms, and specific examples include n-hexanoic acid, n-octanoic acid, and n-decanoic acid.
Specific examples of triglyceride-containing fats and oils having medium-chain fatty acids as constituent fatty acids include medium-chain fatty acid triglycerides (MCT) in which all three fatty acids ester-bonded to the glycerin skeleton are medium-chain fatty acids, and one for the glycerin skeleton. Alternatively, there is an oil or fat containing triglyceride (MLCT) in which two medium chain fatty acids are ester-bonded and the remaining fatty acids are ester-bonded. As a medium chain fatty acid triglyceride which is liquid and transparent even at 5 ° C., for example, a product manufactured by Nisshin Oillio Group, Inc .: ODO can be mentioned.

  Moreover, as fats and oils containing MLCT, for example, transesterified fats and oils obtained by transesterifying a mixed oil obtained by mixing medium-chain fatty acid triglyceride (MCT) and the above-described liquid vegetable oil in a mass ratio of 10:90 to 90:10. Can be mentioned. In the case of fats and oils containing MLCT, the content of triglycerides having medium chain fatty acids as constituent fatty acids is preferably 20 to 80% by mass, more preferably 30 to 70% by mass, and 40 to 60% by mass. Most preferably it is.

When a triglyceride-containing fat containing medium-chain fatty acid as a constituent fatty acid is used as the liquid oil used for fat C, it is preferable because the texture of the layered wheat flour expanded food becomes lighter and softer.
As said fats and oils C, 2 or more types can also be mixed and used among the liquid oil mentioned above.

  As the MLCT content analysis and calculation method, a method well known in the art can be used. J. et al. A review by VANDER WAL (Jarnal of American Oil Chemist's Society 40, 242-247 (1963)) can be referred to.

  The oil phase in the plastic oil composition for roll-in of the present invention contains 10-50 mass% of the oil A, 10-50 mass% of the oil B, and 10-50 mass% of the oil C. It is more preferable that the oil and fat A is contained in an amount of 30 to 40% by mass, the oil and fat B in an amount of 30 to 40% by mass, and the oil and fat C in an amount of 30 to 40% by mass. When the content of fats and oils A, fats and oils B, and fats and oils C in the oil phase is within the above-described ranges, the extensibility of the obtained roll-in plastic fat composition is improved, and the roll-in plastic fat composition is provided. The layered flour-expanded food using food can maintain a crisp texture for a long time.

  Further, the oil-in composition for roll-in of the present invention may contain other fats and oils other than the above-mentioned fats and oils A, fats and oils C and fats and oils C in a range not impairing the object of the present invention. The amount of other fats and oils in the oil phase is preferably 35% by mass or less, more preferably 30% by mass or less, still more preferably 20% by mass or less, and most preferably 10% by mass or less. Can be mentioned.

  In the plastic fat composition for roll-in of the present invention, the oil phase content is preferably 60 to 100% by mass, more preferably 80 to 98% by mass, and the water phase content is preferably 0 to 40%. It is 2 mass%, More preferably, it is 2-20 mass%. When the oil phase content is 100% by mass, it is a shortening type, and when it contains an aqueous phase, it is a margarine type.

Moreover, it is preferable that the plastic fat composition for roll-in of this invention does not contain a trans fatty acid substantially.
Hydrogenation is a typical method for increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids, except for completely hydrogenated fats and oils. It is. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, the influence of excessive intake of trans fatty acids on health has been regarded as a problem, and there has been a demand for plastic oil and fat compositions such as margarine that do not substantially contain trans fatty acids.

Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is less than 10% by mass in the total constituent fatty acids in the oil phase constituting the plastic oil composition for roll-in of the present invention. More preferably, it means less than 5% by mass, most preferably less than 2% by mass.
In the present invention, the roll-in plastic oil / fat composition preferably uses hydrogenated oil / fat for the oil / fat A, but the oil / fat A is an almost completely hydrogenated oil / fat having an iodine value of 0 to 2, and substantially contains trans fatty acids. Not contained in. Moreover, it is not necessary to use hydrogenated fats and oils for the other fats and oils B and fats and oils C. Therefore, in this invention, the plastic fat composition for roll-ins which does not contain a trans fatty acid substantially can be obtained.
In addition, the trans fatty acid content in fats and oils can be analyzed according to AOCS Ce1f-96.

  The plastic fat composition for roll-in of the present invention can contain other components other than the oil phase and the aqueous phase. Other ingredients include emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, β-carotene , Colorants such as caramel and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavors, dairy products, seasonings, pH adjusters, Examples thereof include food preservatives, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, seafood, and other food materials and food additives.

  Examples of the emulsifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glyceride ester and the like, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.

  In the plastic fat composition for roll-in of the present invention, the content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.

Next, the manufacturing method of the plastic oil-fat composition for roll-ins of this invention is demonstrated.
The manufacturing method of the plastic oil composition for roll-in of the present invention is not particularly limited, and the oil phase containing the oil A, the oil B and the oil C is dissolved, cooled, and crystallized. Obtainable.
Specifically, first, the oil phase is dissolved, and if necessary, the aqueous phase is mixed and emulsified. It is then desirable to sterilize. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to removal cooling.
Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are mentioned.

  When the plastic oil composition for roll-in of the present invention is used as margarine, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

The roll-in plastic oil / fat composition of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape. Among these, from the viewpoint of ease of processing, a sheet shape is preferable.
The preferable size when the plastic oil-fat composition for roll-in of the present invention is formed into a sheet is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

  The oil and fat composition for roll-in of the present invention can be preferably used as margarine and shortening. In particular, it can be preferably used as a roll-in margarine used in the manufacture of layered wheat flour expanded foods having a crisp texture such as Danish pastries, croissants, and pies.

The plastic oil / fat composition for roll-in of the present invention comprises 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms, carbon number. Oil B containing 25 to 38 mass% of 16 saturated fatty acids, 0.5 to 6 mass% of saturated fatty acids having 18 carbon atoms, and 40 to 60 mass% of monounsaturated fatty acids having 18 carbon atoms, and liquid oil By containing the fat C as a constituent component, the extensibility is good and the workability is excellent.
Moreover, the layered wheat flour expanded food manufactured using the plastic oil-fat composition for roll-ins of this invention can maintain the crispy texture for a long time after manufacture, and has good meltability in the mouth.

  Furthermore, the lamellar flour-expanded food produced using the plastic oil composition for roll-in of the present invention is less likely to lose its crispy texture for a long time even when a filling such as jam or cream is used. Therefore, the plastic oil and fat composition for roll-in of the present invention can be suitably used for a layered wheat flour expanded food using a filling.

  In particular, when a palm fractionated oil soft part having an iodine value of 58 to 75 is used as the fat and oil B, the obtained plastic oil and fat composition for roll-in is particularly effective for suppressing moisture migration of the obtained layered wheat flour expanded food. It is preferable at the point which becomes excellent. And the layered wheat flour expanded food manufactured using this plastic oil composition for roll-ins has a good texture that is crispy.

  Moreover, when the transesterified oil and fat obtained by transesterifying the mixed fat and oil of liquid vegetable oil and palm oil and fat was used as the fat and oil B, the obtained plastic oil and fat composition for roll-in was preserved for a long period of time. In particular, good extensibility can be maintained. From the point which has such a characteristic, the plastic oil-fat composition for roll-ins using the said transesterified oil and fat as the fats and oils B is stably obtained for a long period of several months suitable for roll-in, and The layered wheat flour expanded food produced using the plastic oil composition for roll-in can have a crispy and good texture.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

[Preparation of Oil A-1]
10 kg of palm oil (iodine number 52) and 10 kg of palm kernel oil (iodine number 18, lauric acid content 46% by mass) are mixed, and 60 g of lipase (trade name: Lipase QLM, manufactured by Meito Sangyo Co., Ltd.) is added as a catalyst. The mixture was stirred for about 12 hours at 50 to 70 ° C. to allow the ester exchange reaction to proceed. Subsequently, the lipase was removed by filtration, hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst, and the iodine value was adjusted to 2 or less. After confirming that the iodine value was 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorization and deodorization were carried out, and fat and oil A-1 was obtained.
Fat and oil A-1 contains 31.4% saturated fatty acid having 12 to 14 carbon atoms and 64.9% saturated fatty acid having 16 to 18 carbon atoms in all fatty acids, melting point 48 ° C., iodine value is 1.1. Met.

[Preparation of Oil A-2]
20 kg of palm kernel stearin (iodine value 7, lauric acid content 55% by mass) and 30 kg of hard stearin (hard part obtained by fractionating palm oil twice, iodine value 13) are mixed, and lipase (trade name: Lipase QLM, name) is used as a catalyst. 150 g of Sangyo Sangyo Co., Ltd.) was added and stirred at 50 to 70 ° C. for about 12 hours to allow the ester exchange reaction to proceed. Subsequently, the lipase was removed by filtration, and decolorization and deodorization were performed to obtain an oil A-2.
Fat and oil A-2 contains 32.2% saturated fatty acid having 12 to 14 carbon atoms and 55.3% saturated fatty acid having 16 to 18 carbon atoms in all fatty acids, melting point 44 ° C., iodine value 10.6 Met.

[Preparation of Oil A-3]
10 kg of palm stearin (iodine value 33) and 10 kg of palm kernel olein (iodine value 25, 41% by mass of lauric acid) were mixed and dried at 115-120 ° C. under reduced pressure, and then 20 g of sodium methoxide was added as a catalyst. The transesterification reaction was allowed to proceed with stirring for 30 minutes under reduced pressure. Next, after washing with water and decolorization, hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst to adjust the iodine value to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorization and deodorization were carried out, and fat and oil A-3 was obtained.
Fat and oil A-3 contains 26.2% saturated fatty acid having 12 to 14 carbon atoms and 69.2% saturated fatty acid having 16 to 18 carbon atoms in all fatty acids, melting point 48 ° C., iodine value 0.8 Met.

[Preparation of fat and oil a]
Palm oil (iodine value 52) was hydrogenated to obtain hardened palm oil a. This hardened palm oil a was used in place of the fat A in Comparative Example 2 below. The obtained hardened palm oil contains 1.6% by mass of saturated fatty acids having 12 to 14 carbon atoms and 52.9% by mass of saturated fatty acids having 16 to 18 carbon atoms in the total fatty acids constituting the hardened palm oil. It was a thing. The melting point was 47 ° C. and the iodine value was 39.

[Oil and fat B-1 and b-1]
As oils B-1 and b-1, palm oil fractionation soft parts obtained by fractionating palm oil (iodine value 52) were used.
The used palm oil fractionation soft part B-1 is 36.1% by mass of saturated fatty acid having 16 carbon atoms, 4.1% by mass of saturated fatty acid having 18 carbon atoms, and monounsaturated fatty acid having 18 carbon atoms. 46.2% by mass, iodine value 61, PO2 content 29.6% by mass, P2O content 25.9% by mass, and P2O / PO2 = 0.88.
Moreover, the palm oil fraction soft part b-1 is 39.8 mass% of saturated fatty acids having 16 carbon atoms, 4.4 mass% of saturated fatty acids having 18 carbon atoms, and monounsaturated fatty acids having 18 carbon atoms in all fatty acids. 42.6 mass%, iodine value 56, PO2 content 25.7 mass%, P2O content 32.6 mass%, P2O / PO2 = 1.27. This fat / oil b-1 was used in place of the fat / oil B in Comparative Example 3 below.

[Preparation of fats and oils B-2]
65 kg of palm oil (iodine number 52) and rapeseed oil (iodine number 116, oleic acid content 60% by mass) 35 kg are mixed, and 100 g of lipase (trade name: Lipase PL, manufactured by Meito Sangyo Co., Ltd.) is added as a catalyst. The mixture was stirred at 50 to 70 ° C. for about 12 hours to allow the ester exchange reaction to proceed. Subsequently, the lipase was removed by filtration, and decolorization and deodorization were performed to obtain an oil B-2.
Fat and oil B-2 is 30.4% by mass of saturated fatty acid having 16 carbon atoms, 3.6% by mass of saturated fatty acid having 18 carbon atoms, and 47.3% by mass of monounsaturated fatty acid having 18 carbon atoms. The iodine value was 73.3, the PO2 content was 21.7% by mass, the P2O content was 18.4% by mass, and P2O / PO2 = 0.85.

[Preparation of fats and oils b-2]
20 kg of palm oil was dried under reduced pressure at 115-120 ° C., 20 g of sodium methoxide was added, and the mixture was stirred for 30 minutes under reduced pressure to advance the transesterification reaction. Subsequently, washing with water, decolorization, and deodorization were performed, and the oil b-2 used instead of the oil B in the following Comparative Example 4 was obtained.
Fat and oil b-2 is 43.8% by mass of saturated fatty acid having 16 carbon atoms, 4.4% by mass of saturated fatty acid having 18 carbon atoms, and 39.7% by mass of monounsaturated fatty acid having 18 carbon atoms. And the iodine value was 52, the PO2 content was 21.3 mass%, the P2O content was 25.2 mass%, and P2O / PO2 = 1.18.

[Oils and fats C-1, C-2, C-3 and C-4]
In the following Examples and Comparative Examples, soybean oil (trade name: Nisshin Soy Salad Oil, manufactured by Nisshin Oillio Group Co., Ltd.) is used as fat C-1 and rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nissin) is used as C-2. Erio Group Co., Ltd.), medium chain fatty acid triglyceride consisting of n-octanoic acid and n-decanoic acid as fat C-3 (trade name: ODO, Nisshin Oilio Group Co., Ltd., at least 1 in glycerin skeleton) Transesterified oil obtained by transesterifying a mixed oil obtained by mixing the above rapeseed oil and the above ODO at a mass ratio of 86:14 as oil C-4 (triglyceride content: 100% by mass with two medium chain fatty acids bound) Sei Orio Group Co., Ltd. in-house product, triglyceride content 50% by mass with at least one medium chain fatty acid bound to glycerin skeleton) was used.
The fats and oils C-1 to C-4 used this time were both liquid at 25 ° C. and 5 ° C. and had transparency.

[Examples 1 to 11 and Comparative Examples 1 to 4]
(Preparation of roll-in margarine)
An oil phase and an aqueous phase containing each component were prepared with the formulation shown in Table 1 below, and these were mixed to perform preliminary emulsification. The obtained preliminary emulsion was quenched and plasticized using a combinator to produce roll-in margarines of Examples and Comparative Examples. The cooling rate was −30 ° C./min. The obtained margarine for roll-in was molded into a sheet through a resting tube. The size of the sheet-shaped margarine for roll-in was 220 mm in width, 300 mm in length, and 10 mm in thickness.
The trans fatty acid content in the oil phase of the obtained margarine for roll-in of each example and comparative example was measured. The results are shown in Table 1 below.

  Using the roll-in margarine obtained in Examples 1 to 11 and Comparative Examples 1 to 4, croissants and pies were produced by the following formulation and production method. The workability at the time of roll-in in the production of croissants (margarine extensibility), the melting of the baked croissants in the mouth and the crispness after 1 day were compared and evaluated according to the following evaluation criteria. In addition, the baked pie floated and the baked pie were jammed as a filling, and the crispness of the pie when using the filling was also evaluated for comparison. The evaluation was obtained by an average of the scores obtained by having 10 panelists make an absolute evaluation according to the following evaluation criteria. The results are shown in Table 2 below.

<Mixed croissant dough>
Powerful powder 70 parts by weight medium force powder 30 parts by weight liquid sugar 18 parts by weight whole egg 10 parts by weight dairy product 3 parts by weight salt 1.5 parts by weight shortening 6 parts by weight fresh yeast 5 parts by weight emulsifier 0.5 parts by weight water 47 parts by weight

<Croissant manufacturing method>
A dough was prepared with the above composition, and 750 g of roll-in margarine formed into a sheet was placed on 3 kg of the obtained dough, folded in accordance with a conventional method, molded, and then fired to produce a croissant.

<Evaluation criteria for extensibility (workability) of margarine during roll-in>
◎: There is stiffness, very good ○: Good △: There is a tendency to slightly lose oil or fat, or there is a tendency to be kneaded into the dough, slightly bad ×: Occasion of oil or fat to break or kneaded into the dough, poor is there

<Evaluation criteria for melting croissants>
◎: Very good ○: Good △: Some waxy feeling ×: Waxy feeling

<Evaluation criteria for crispness after a day of croissants>
◎: Feels crisp firmly ○: Feels crisp △: Does not feel crisp so much ×: Feels almost crisp

<Combination of pie dough>
Powerful powder 50 parts by weight Soft flour 50 parts by weight Margarine 5 parts by weight Salt 1 part by weight Water 50 parts by weight

<Pie making method>
A dough was prepared according to the above formulation, and 500 g of roll-in margarine formed into a sheet shape was placed on 1 kg of the obtained dough, folded in accordance with a conventional method, molded and then baked to produce a pie.

<Evaluation criteria for pie float>
For the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking, the average value of 10 baked products was calculated and evaluated in the following four stages.
◎: 12 or more ○: 11 or more and less than 12 Δ: 10 or more and less than 11 ×: Less than 10

<Evaluation criteria for crispness when using pie filling>
The pie after baking was jammed as a filling, and the crispness of the pie after 3 hours was evaluated.
◎: Feels crisp firmly ○: Feels crisp △: Does not feel crisp so much ×: Feels almost crisp

  From the results of Tables 1 and 2, it was found that the margarine for roll-in of each example was excellent in workability (extensibility of margarine during roll-in). Moreover, it turned out that the croissant of each Example is excellent in melt in a mouth and maintains the crispy feeling for a long time. Furthermore, it was found that the pie of each example had good floating and excellent volume, and the crispy feeling was not lost even when using the filling. In particular, the croissants and pies of Examples 10 and 11 using triglyceride-containing fats and oils having medium-chain fatty acids as constituent fatty acids as fats and oils C (liquid oils) are not only crispy textures compared to others. In addition, light and soft texture was added, and it had a very excellent texture.

On the other hand, the roll-in margarine of Comparative Example 1 containing no fat or oil B is excellent in workability (extensibility of margarine during roll-in), but the croissant produced using the roll-in margarine is melted in the mouth. It was bad and it was found that the crispness was easily lost. Moreover, the pie produced using the roll-in margarine was inferior in both floating and crispness.
The roll-in margarine of Comparative Example 2 using the fat and oil a in which the content of the saturated fatty acid having 12 to 14 carbon atoms in the total fatty acid constituting the fat and oil is less than 20% by mass is used instead of the fat and oil A. It was found that the croissants and pies made using margarine for use were inferior in the crispness. In particular, the loss of crispness when using the filling was found to be significant.
Roll of the comparative example 3 which replaced with fats and oils B and used fats and oils b-1 in which content of the saturated fatty acid of 16 carbon atoms in all the fatty acids which comprise fats and oils exceeds 38 mass%, and P2O / PO2 ratio exceeds 1. The content of saturated fatty acid having 16 carbon atoms in the total fatty acid constituting the oil and fat exceeds 38% by mass, and the content of monounsaturated fatty acid having 18 carbon atoms in the total fatty acid constituting the oil and fat is 40% in place of the margarine for in and oil B. %, And the margarine for roll-in of Comparative Example 4 using the fat and oil b-2 having a P2O / PO2 ratio exceeding 1 is inferior to the crispness of croissants and pies produced using these roll-in margarines. I understood. In particular, the loss of crispness when using the filling was found to be significant.

Claims (15)

A plastic fat composition for roll-in containing fat A, fat B and fat C in the oil phase,
The fats and oils A are transesterified fats and oils containing 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms in the total fatty acids constituting the fats and oils A. Yes,
The fats and oils B are 25 to 38% by mass of saturated fatty acids having 16 to 16 carbon atoms, 0.5 to 6% by mass of saturated fatty acids having 18 to 18 carbon atoms, and monounsaturated carbon atoms to 18%. Containing 40-60% by weight of fatty acid,
The oil / fat C is a liquid oil, a plastic oil / fat composition for roll-in.   The said fats and oils C are liquid vegetable oils, The plastic fat composition for roll-ins of Claim 1 characterized by the above-mentioned.   The fat and oil A is a fat and oil obtained by transesterification and hydrogenation of a mixed oil of lauric fat and palm fat and oil, and the iodine value of the fat and oil A is 0 to 2. The plastic oil or fat composition for roll-in according to 1 or 2.   The oil A is an oil obtained by transesterifying a mixed oil of a lauric oil having an iodine value of 10 or less and a palm oil having an iodine value of 20 or less, and the iodine value of the oil A is 17 or less. The plastic oil / fat composition for roll-in according to claim 1 or 2, which is a non-hydrogenated oil.   The fats and oils B include triacylglycerol (PO2) having one palmitic acid and two oleic acids as constituents, and triacylglycerol (P2O) having two palmitic acids and one oleic acid as constituents. 5. The roll-in plastic oil / fat composition according to claim 1, wherein the total content is 35 mass% or more and the ratio of P 2 O to PO 2 (P 2 O / PO 2) is less than 1. object.   The oil-and-fat B is a palm oil fractionation soft part obtained through a fractionation step from palm oil, and has an iodine value of 58 to 75, and roll-in according to any one of claims 1 to 5 Plastic fat composition for use.   The said fats and oils B are transesterified oils of 30-55 mass% of liquid vegetable oils and 45-70 mass% of palm-type fats and oils, The plastic fat composition for roll-ins in any one of Claims 1-5 characterized by the above-mentioned. object.   The plastic fat composition for roll-in according to any one of claims 1, 3, 4, 5, 6 and 7, wherein the fat C is a triglyceride-containing fat having a medium chain fatty acid as a constituent fatty acid.   The roll according to any one of claims 1, 3, 4, 5, 6 and 7, wherein the fat C is a mixed fat with a liquid vegetable oil and a triglyceride-containing fat having a medium chain fatty acid as a constituent fatty acid. Plastic oil composition for ins.   The said fats and oils C are liquid at 5 degreeC, The plastic fat composition for roll-ins in any one of Claims 1-9 characterized by the above-mentioned.   The said oil phase contains 10-50 mass% of the said fats and oils A, 10-50 mass% of the said fats and oils B, and 10-50 mass% of the said fats and oils C of Claims 1-10 characterized by the above-mentioned. The plastic oil-fat composition for roll-ins according to any one of the above.   Trans-fatty acid content is 5 mass% or less, The plastic fat composition for roll-ins in any one of Claims 1-11 characterized by the above-mentioned.   It is margarine for roll-ins, The plastic fat composition for roll-ins according to any one of claims 1 to 12.   Layered wheat flour puffed food using the roll-in plastic fat composition according to any one of claims 1 to 13.   15. The layered wheat flour expanded food according to claim 14, further comprising a filling.