JP7152177B2 - Roll-in fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a roll-in oil and fat composition that can provide layered bakery products that are excellent in spreadability and have good floatability and meltability in the mouth.

Roll-in oils and fats used in the production of layered bakery products such as pies and Danish pastries are required to have good spreadability during roll-in and to have firmness so that they are not kneaded into the dough during stretching. Furthermore, in the case of dough containing yeast such as Danish pastries, heat resistance is also required during final proofing.

Therefore, for the oil phase, the roll-in fat is blended with a low melting point fat such as liquid oil and a high melting point fat such as palm oil fat with a melting point of over 36 ° C., and furthermore good plasticity is obtained. Basically, it is a margarine type containing about 80% oil and about 18% water. However, the layered bakery products obtained by using such roll-in fats and oils have the problem of being sticky and poorly melting in the mouth.

Therefore, for example, a roll-in fat containing palm stearin and lard in a specific ratio (see, for example, Patent Document 1), pork fat and S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids, M is monounsaturated Fats and oils for roll-in containing compound crystals composed of oils and fats containing triglycerides represented by (representing fatty acids) (see, for example, Patent Document 2), and methods using random transesterification oils and fats of animal fats and oils (for example, Patent Document 3 See), a method using a specific palm-based random transesterified oil (see, for example, Patent Document 4), and other methods have been proposed.

By using these oil and fat compositions, it is possible to improve meltability in the mouth to a certain extent while satisfying the properties required for roll-in fats and oils as described above. However, this is the case with ordinary margarine types, and shortening-type roll-in fats with a high fat content and no water content, and conversely, low-oil roll-in fats with a low fat content, especially sweetened roll-in fats, are not effective. is limited. That is, the shortening-type roll-in fat has a problem of poor extensibility. In addition, since the effects of low-oil roll-in fats and oils are relatively reduced, there is a problem that the roll-in fats and oils are weak in stiffness and the heat resistance at the time of proofing is insufficient.

JP 2005-320445 A Japanese Patent Application Laid-Open No. 2003-213289 Japanese Patent Application Laid-Open No. 2006-160906 JP 2016-171784 A

Therefore, the object of the present invention is to provide a roll-in fat composition that is excellent in spreadability and that can improve the floating and meltability in the mouth of the resulting pie or Danish without being affected by the fat and water content. to provide.

The inventors of the present invention conducted various studies to achieve the above object, and found that the above object can be achieved by reducing the specific gravity of the roll-in fat.
That is, the present invention provides a roll-in fat composition having an oil phase as a continuous phase and a specific gravity of less than 0.9.

The roll-in fat composition of the present invention has good spreadability even when it contains a high-melting-point fat or when the fat content is high and the water content is low. In addition, even when roll-in fats and oils having a low fat content and even sweetened roll-in fats and oils are used, the roll-in fats and oils have strong stiffness and high proofing resistance. Furthermore, the obtained layered bakery products such as pies and Danishes have good floating properties and good meltability in the mouth.

The roll-in fat composition of the present invention is described in detail below.
The roll-in fat composition of the present invention contains fat. As fats and oils that can be used in the roll-in fat composition of the present invention, any edible fats and oils can be used without particular limitation.
Specifically, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao selected from various vegetable fats and oils such as fat, shea butter, mango kernel oil, monkey fat and illipe fat, various animal fats and oils such as beef tallow, milk fat, lard, fish oil and whale oil, and hydrogenation, fractionation and transesterification thereof Processed fats that have undergone one or more treatments can be used. The present invention can use one or more selected from these.

In the roll-in oil/fat composition of the present invention, the melting point of the oil phase is preferably 36° C. or higher, particularly 37° C. or higher, in order to obtain a highly floating layered bakery product. The upper limit of the melting point of the oil phase is preferably 45°C or lower, more preferably 42°C or lower. In the present invention, the oil phase includes not only the above oils and fats but also oil-soluble components. In the roll-in fat composition of the present invention, the melting point of the oil phase is an elevated melting point, and can be measured by the method described in the Standard Fats and Oils Analysis Test Method established by the Japan Oil Chemists' Society.

In addition, the roll-in oil and fat composition of the present invention preferably contains 25% by mass or more, more preferably 25 to 100% by mass, more preferably 25 to 95% by mass of the transesterified oil in the oil phase. is more preferable, and it is particularly preferable to contain 30 to 90% by mass. By setting the content of the transesterified fat in the oil phase within the above range, a roll-in fat composition with good spreadability can be obtained. Furthermore, the layered bakery product produced using the roll-in fat composition has a good inner layer and texture.
As the transesterified oil, any transesterified edible oil can be used without particular limitation. From the viewpoint that the roll-in fat composition tends to have good spreadability, it is preferable to transesterify fats and oils containing palm oils and fats such as palm oil, extremely hardened palm oil, palm olein and palm stearin. The content of palm-based fat in the fat containing palm-based fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass. preferable.
The transesterification method and conditions are not particularly limited, and known methods and conditions can be employed.

The content of fat in the roll-in fat composition of the present invention is preferably 30% by mass or more, more preferably 35 to 100% by mass in the roll-in fat composition.

Here, the roll-in fat composition is a shortening type roll-in fat composition, specifically, the fat content is 95% by mass or more, preferably 99 to 100% by mass, more preferably 99.5 to 100% by mass. In the case of the roll-in fat composition, the spreadability of the roll-in fat composition is usually deteriorated. However, the roll-in fat composition of the present invention has good spreadability even with such an oil content.

In addition, the roll-in fat composition is a low-oil roll-in fat composition, specifically, a roll having a fat content of 30 to 80% by mass or more, preferably 30 to 75% by mass, more preferably 45 to 75% by mass In the case of an in-fat composition, usually, in order to compensate for the decrease in stiffness and the decrease in floating, the blending amount of the high melting point fat in the roll-in fat composition is increased, or the roll-in fat composition is thickened. It is necessary to take measures such as adding a stabilizer. However, the roll-in oil and fat composition of the present invention has good spreadability even with such a formulation.

The roll-in oil-fat composition of the present invention has an oil phase as a continuous phase. Moreover, it is preferable that the roll-in fat composition of the present invention is a plastic fat. In that case, the roll-in fat composition of the present invention may be water-containing margarine or fat spread, or may be shortening which does not substantially contain water. When the roll-in oil and fat composition of the present invention contains water, the emulsification type is not limited as long as the oil phase is a continuous phase, and it may be a water-in-oil type in which water is a dispersed phase. A multiple emulsification type more than double emulsification, such as an oil-in-water-in-oil type in which water in which fats and oils are dispersed, may be used as a dispersed phase.

The content of water in the roll-in oil and fat composition of the present invention is not particularly limited as long as the oil phase is within the range where the continuous phase is used, but from the viewpoint of emulsion stability, the upper limit is preferably 70% by mass, more preferably 70% by mass. is 55% by mass. When the roll-in fat composition of the present invention is a shortening type, the water content is preferably 1% by mass or less, more preferably less than 0.5% by mass. When the roll-in oil composition of the present invention is a low-oil roll-in oil composition, the water content is preferably 20 to 70% by mass, more preferably 25 to 70% by mass. .

Furthermore, when the roll-in fat composition is a sweetened roll-in fat composition, specifically, when the sugar content is 5 to 50% by mass, more preferably 20 to 40% by mass as a solid content, usually In order to compensate for the decrease in elasticity and the decrease in floating, it is necessary to take measures such as increasing the amount of high-melting-point fats and oils blended. However, the roll-in fat composition of the present invention can be a roll-in fat composition with good spreadability even with such a formulation.

The above sugars include refined sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatically saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligo Sugar, reducing sugar, polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, etc. Sugars are mentioned. These saccharides can be used alone or in combination of two or more.

The roll-in oil and fat composition of the present invention has a sticky physical property, so that it is possible to suppress the gas phase from being released during roll-in, and to obtain a higher effect of the present invention. The emulsifier is preferably added in an amount of 0.1 to 5% by mass, more preferably 0.2 to 5% by mass, in that it is possible to obtain the effect of stabilizing the physical properties during storage and further suppressing aging of the resulting bakery product. It is preferable to contain 2% by mass. The emulsifier content in the roll-in oil and fat composition of the present invention can be measured by using, for example, Iatrosscan Mk-6s (manufactured by LSI Medience Co., Ltd.).

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin can be used, and one or Two or more kinds can be used.

The roll-in fat composition of the present invention may contain other materials, if necessary.
Other materials mentioned above include starches such as cornstarch, tapioca starch, potato starch, wheat starch, rice starch, glutinous rice starch, modified starches, thickeners such as xanthan gum, sodium alginate, guar gum, locust bean gum, and carrageenan, and eggs. Coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, Sweetened condensed milk, full-fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), vegetable whipping cream, milk and dairy products such as whey minerals, natural cheese, processed cheese, cream cheese, gouda Cheese, cheddar cheese and other cheeses, raw alcohol, distilled spirits such as shochu, whiskey, vodka, and brandy, brewed liquor such as wine, sake, and beer, various liqueurs, inorganic salts, salt, cacao and cacao products, coffee and coffee Products, herbs, legumes, vegetable proteins such as wheat protein and soybean protein, preservatives, high-intensity sweeteners, bittering agents, acidifiers, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, Spices, fragrances, food materials such as vegetables, meats, and seafood, plant and animal extracts such as consommé and bouillon, and food additives can be used. Other materials can be used arbitrarily as long as they do not impair the purpose of the present invention. The content of other materials in the roll-in fat composition of the present invention is preferably 30% by mass or less, more preferably 10% by mass or less, in the roll-in fat composition.

The roll-in fat composition of the present invention has a specific gravity of less than 0.9, preferably 0.4 to 0.84, more preferably 0.5 to 0.8, and most preferably 0.60 to 0.75. By setting the specific gravity to such a low value, it is possible to obtain a layered bakery product which is excellent in spreadability and has good floating properties and meltability in the mouth even when the melting point of the oil used is high.
Although the details of the mechanism by which the above effects are exhibited are unknown, it is likely that the roll-in fat composition of the present invention expands while cracking during roll-in because it contains a large amount of gaseous phase. The composition is contained in the dough as small pieces of oil and fat, like the oil and fat composition contained in the kneaded pie dough, and is extended until the final rolling without kneading the small pieces of oil and fat during the roll-in operation. It is believed that the high float layered bakery product is obtained due to the presence of the
The size of the above fat pieces can be appropriately adjusted by changing the temperature control temperature of the roll-in fat composition, the dough temperature at the time of roll-in, the working temperature, and the like.
As described above, the roll-in fat composition of the present invention is different in that it spreads while cracking, whereas ordinary roll-in fats and oils spread without cracking. Therefore, the term "extendability" as used in the present invention includes the state in which the fat or oil expands while being finely cracked without large cracking.

In addition, the specific gravity of the roll-in fat composition can be measured by a volumetric method. Specifically, a numerical value obtained by filling a measuring cup with a fixed volume with the fat composition, measuring the mass of the fat composition in the cup, and dividing the mass by the mass of water in the same measuring cup. is the specific gravity of the roll-in fat composition. In addition, the specific gravity of the roll-in fat composition shall be measured at 20 degreeC.

The roll-in oil-fat composition of the present invention may have a sheet-like, block-like, columnar, rectangular parallelepiped shape, or the like. Preferred sizes for each shape are sheet: length 50 to 1000 mm, width 50 to 1000 mm, thickness 1 to 50 mm; block: length 50 to 1000 mm, width 50 to 1000 mm, thickness 50 to 500 mm; 1-50 mm in diameter, 5-100 mm in length, cuboid: 5-50 mm in length, 5-50 mm in width, and 5-100 mm in height.

Next, a method for producing the roll-in oil composition will be described.
When the roll-in fat composition is a shortening, an oil phase is prepared by adding an oil-soluble emulsifier and other materials to the fat. When the roll-in fat composition is margarine, prepare an oil phase in which an oil-soluble emulsifier and other materials are added to the fat, and an aqueous phase in which a water-soluble emulsifier and other materials are added to water if necessary. to form a water-in-oil emulsion.

Next, it is desirable to sterilize the oil phase in the case of shortening, and the water-in-oil emulsion in the case of margarine. The sterilization method may be a batch method using a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, and most preferably 80-90°C. After that, pre-cooling is performed to the extent that fat crystals do not precipitate, if necessary. The pre-cooling temperature is preferably 40-60°C, more preferably 40-55°C, and most preferably 40-50°C.

Cooling, preferably quenching, is then carried out. This quenching plasticization includes a closed-type continuous scraped tubular cooler (A unit) such as a combinator, a votator, a perfector, and a chemtator, a plate-type heat exchanger, etc., and a diamond cooler of an open-type cooling machine. Combining complexors.
After these devices, a kneading device (B unit) such as a pin machine, a resting tube, and a holding tube may be used.

In one of the production processes for producing the roll-in oil composition, in the case of shortening, the oil phase is gasified, and in the case of margarine, the water-in-oil emulsion is gasified with nitrogen, air, etc., and the specific gravity is reduced to 0. less than .9, preferably 0.4 to 0.84, more preferably 0.5 to 0.8, and most preferably 0.60 to 0.75, to produce the roll-in oil and fat composition of the present invention can do.

Next, the layered fabric of the present invention will be described.
The layered dough of the present invention is a layered bakery dough containing the roll-in fat composition of the present invention. It is obtained by

Here, the flour-based dough is made by kneading wheat flour with water and, if necessary, cereal flour other than wheat flour, fats and oils, eggs, milk powder, salt, sugars, flavoring agents, yeast, leavening agents, and the like. Examples include pie dough, Danish pastry, croissant dough, donut dough, yeast donut dough, and tart dough. The name of the dough here refers to the dough before rolling in the roll-in fat composition.

Here, the content of the roll-in fat composition in the layered dough of the present invention, that is, the amount of roll-in varies depending on the target product, and is not particularly limited. In order to obtain a product, when the wheat flour dough does not contain yeast, the amount of the roll-in oil composition of the present invention used is preferably is 30 to 130 parts by mass, more preferably 50 to 100 parts by mass. When the wheat flour dough contains yeast, the amount of the roll-in oil and fat composition of the present invention used is preferably 20 to 100 parts by mass, more preferably 100 parts by mass of the flour used in the wheat flour dough. 25 to 80 parts by mass. In the present invention, "flours" refer to whole flours including wheat flour.

The preferred number of layers of the layered dough varies depending on the intended product, and is not particularly limited. , preferably 16 to 1024 layers, more preferably 64 to 256 layers. Also, when the flour-based dough contains yeast, it preferably has 9 to 256 layers, more preferably 16 to 81 layers.

The roll-in method may be a folded pie method or a kneaded pie method. A folding pie method using the roll-in fat composition is preferred. The roll-in fat composition used here may be a pre-shaped one, or a method in which a block-shaped plastic fat composition is fed by a butter pump or the like and continuously formed into a sheet on the dough. In this case, there is also the effect that even high-melting-point oils and fats that cannot normally be sent can be sent.

Next, the layered bakery product of the present invention will be described.
The layered bakery product of the present invention is a baked product of the layered dough of the present invention, and exhibits the characteristics of having good floatability and meltability in the mouth.
Various conditions such as baking temperature and time can be appropriately selected as in ordinary layered bakery products.
Moreover, the baking includes steam baking.
Additionally, the layered bakery product may be further decorated with chocolate coating, sandwiched or topped with glaze, buttercream, mayonnaise, or the like.

Finally, the method for improving the spreadability of the roll-in oil composition of the present invention will be described.
The method for improving the spreadability of a roll-in fat composition of the present invention is characterized by including a gas phase so that the fat composition having an oil phase as a continuous phase has a specific gravity of less than 0.9. .
In addition, the specific method of containing the gas phase is as described above.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these are not intended to limit the present invention in any way.

<Preparation of transesterified oil>
(Fat A)
An oil-and-fat blend obtained by mixing and dissolving 65 parts by mass of palm oil with an iodine value of 52 and 35 parts by mass of extremely hardened palm oil with an iodine value of 0.8 at 70 ° C. is added to a random ester using sodium methylate as a catalyst. After the exchange reaction, bleaching (white clay 3%, 85°C, under reduced pressure of 0.93 kPa or less), deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), A random transesterified fat A was obtained.

(Oil B)
Palm olein with an iodine value of 55, which is a low melting point part obtained by dry fractionation of palm oil, was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (3% clay, 85 ° C., 0.93 kPa (under reduced pressure below) and deodorization (250° C., 60 minutes, 5% steam blowing, under reduced pressure of 0.4 kPa or less) to obtain random transesterified fat B.

<Production of sheet-like roll-in fat composition>
[Example 1]
10 parts by mass of the fat A, 70 parts by mass of the fat B, and 20 parts by mass of rapeseed oil were heated to 60° C. and mixed to obtain a mixed oil.
Next, in 82 parts by mass of the obtained mixed oil, 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers were mixed and dissolved in the oil phase, and 16 parts by mass of water and 1 part by mass of salt were mixed and dissolved. A water-in-oil emulsified product is prepared from the obtained water phase by a conventional method, subjected to a rapid cooling plasticization process (cooling rate of -20 ° C./min or more), and then dispersed with nitrogen gas so that the specific gravity becomes 0.75. , and molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain the roll-in fat composition A having sheet-like plasticity of the present invention. The roll-in oil and fat composition A has an oil phase as a continuous phase, has a specific gravity of 0.75, a melting point of the oil phase of 37 ° C., an oil content of 82% by mass, and a water content of 16% by mass. Met.

[Example 2]
Example 1 except that the mixed oil was changed to a mixed oil of 40 parts by mass of fat B, 30 parts by mass of palm stearin having an iodine value of 36, which is a high melting point obtained by dry fractionation of palm oil, and 30 parts by mass of rapeseed oil. A roll-in fat composition B having sheet-like plasticity of the present invention was obtained by the same blending and manufacturing method. The roll-in oil and fat composition B has an oil phase as a continuous phase, has a specific gravity of 0.75, has a melting point of 39 ° C., an oil content of 82% by mass, and a water content of 16%. % by mass.

[Example 3]
10 parts by mass of the fat A, 70 parts by mass of the fat B, and 20 parts by mass of rapeseed oil were heated to 60° C. and mixed to obtain a mixed oil.
Next, the oil phase obtained by mixing and dissolving 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers in 99 parts by mass of the mixed oil obtained is added to the rapid cooling plasticization step (cooling rate -20 ° C./min or more), after dispersing nitrogen gas so that the specific gravity is 0.75, it is formed into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm, and the roll having sheet-like plasticity of the present invention An in-fat composition C was obtained. The roll-in oil/fat composition C has an oil phase as a continuous phase, and has a specific gravity of 0.75, a melting point of the oil phase of 37° C., an oil content of 99% by mass, and a water content of 0.5. It was less than % by mass.

[Example 4]
A roll-in fat composition D having sheet-like plasticity of the present invention was obtained by the same blending and manufacturing method as in Example 3, except that the amount of nitrogen gas dispersed was adjusted so that the specific gravity was 0.45. The roll-in oil-fat composition D has an oil phase as a continuous phase, and has a specific gravity of 0.45, a melting point of the oil phase of 37° C., an oil content of 99% by mass, and a water content of 0.5. It was less than % by mass.

[Example 5]
A roll-in fat composition E having sheet-like plasticity of the present invention was obtained by the same blending and manufacturing method as in Example 3, except that the amount of nitrogen gas dispersed was adjusted so that the specific gravity was 0.60. The roll-in oil/fat composition E has an oil phase as a continuous phase, and has a specific gravity of 0.60, a melting point of the oil phase of 37° C., an oil content of 99% by mass, and a water content of 0.5. It was less than % by mass.

[Example 6]
A low-oil roll-in fat composition was prepared by the same formulation and manufacturing method as in Example 1, except that the blending amount of the mixed oil was changed from 82 parts by mass to 70 parts by mass, and 16 parts by mass of water was changed to 28 parts by mass. A roll-in fat composition F having sheet-like plasticity of the present invention was obtained. The roll-in oil-fat composition F has an oil phase as a continuous phase, and has a specific gravity of 0.75, a melting point of the oil phase of 37 ° C., an oil content of 70% by mass, and a water content of 28% by mass. Met.

[Example 7]
The blending amount of the mixed oil was changed from 82 parts by mass to 60 parts by mass, and the aqueous phase obtained by mixing and dissolving 16 parts by mass of water and 1 part by mass of salt was mixed with 8 parts by mass of water, fructose glucose liquid sugar (solid content: 75 parts by mass) %) 20 parts by mass, 10 parts by mass of white sugar, and 1 part by mass of salt were mixed and dissolved in the aqueous phase by the same formulation and manufacturing method as in Example 1. , a roll-in fat composition G having sheet-like plasticity was obtained. The roll-in oil-fat composition G has an oil phase as a continuous phase, has a specific gravity of 0.75, a melting point of the oil phase of 37 ° C., a sugar content of 25% by mass as a solid content, and a fat content of The water content was 60% by mass and the water content was 13% by mass.

[Comparative Example 1]
A roll-in fat composition H having sheet-like plasticity as a comparative example was obtained by the same blending and manufacturing method as in Example 1, except that the amount of nitrogen gas dispersed was adjusted so that the specific gravity was 0.9. The roll-in oil/fat composition H has an oil phase as a continuous phase, and has a specific gravity of 0.9, a melting point of the oil phase of 37° C., an oil content of 82% by mass, and a water content of 16% by mass. Met.

[Comparative Example 2]
A roll-in fat composition I having sheet-like plasticity as a comparative example was obtained by the same blending and manufacturing method as in Example 2, except that the amount of nitrogen gas dispersed was adjusted so that the specific gravity was 0.9. The roll-in oil/fat composition I has an oil phase as a continuous phase, and has a specific gravity of 0.9, a melting point of the oil phase of 39° C., an oil content of 82% by mass, and a water content of 16% by mass. Met.

[Comparative Example 3]
A roll-in fat composition J having sheet-like plasticity as a comparative example was obtained by the same blending and manufacturing method as in Example 3, except that the amount of nitrogen gas dispersed was adjusted so that the specific gravity was 0.9. The roll-in oil/fat composition J has an oil phase as a continuous phase, and has a specific gravity of 0.9, a melting point of the oil phase of 37° C., an oil content of 99% by mass, and a water content of 0.5. It was less than % by mass.

[Comparative Example 4]
Except for adjusting the nitrogen gas dispersion amount so that the specific gravity was 0.9, the composition and manufacturing method were the same as in Example 6. A roll-in sheet having plasticity in the form of a comparative example, which is a low-oil roll-in oil composition, was prepared. An oil composition K was obtained. The roll-in oil-fat composition K has an oil phase as a continuous phase, and has a specific gravity of 0.9, a melting point of the oil phase of 37 ° C., an oil content of 70% by mass, and a water content of 28% by mass. Met.

[Comparative Example 5]
A roll-in fat having sheet-like plasticity, which is a sweetened roll-in fat composition of Comparative Example, was prepared by the same blending and manufacturing method as in Example 7, except that the nitrogen gas dispersion amount was adjusted so that the specific gravity was 0.9. Composition L was obtained. The roll-in oil and fat composition L has an oil phase as a continuous phase, has a specific gravity of 0.9, a melting point of the oil phase of 37 ° C., a sugar content of 25% by mass as a solid content, and a fat content of The water content was 60% by mass and the water content was 13% by mass.

<Bakery test>
Using the obtained roll-in fat compositions A to G of the present invention and roll-in fat compositions H to L as comparative examples, Danish pastries A to L were produced according to the following formulation and production method.
The workability (spreadability of fats and oils) during roll-in was evaluated according to the following criteria, and the results are shown in [Table 1].
In addition, the floating, internal phase and texture of the Danish pastry one day after baking were evaluated according to the following criteria, and the results are shown in [Table 1].

<Formulation and manufacturing method of Danish pastry>
80 parts by weight of strong flour, 20 parts by weight of soft flour, 4 parts by weight of yeast, 0.2 parts by weight of yeast food, 15 parts by weight of white sugar, 10 parts by weight of whole eggs (net), 5 parts by weight of pure vegetable margarine, 45 parts by weight of water was placed in a mixer bowl and mixed with a vertical mixer at low speed for 3 minutes and medium speed for 3 minutes using a hook to obtain Danish dough. The resulting Danish pastry was retarded in a freezer at -5°C for 24 hours with a floor time of 20 minutes. Here, 45 parts by mass of any of the temperature-controlled sheet-shaped roll-in oil and fat compositions A to L is rolled in (three times folded in three) while retarding is taken on the way, and Danish pastry dough A to L got The resulting Danish pastry dough A to L was rolled to a thickness of 4 mm, cut into plates of 100 mm × 100 mm, picketed, after proofing at 34 ° C. for 60 minutes, baked in a fixed oven at 200 ° C. for 15 minutes, and baked. Pastries A-L were obtained.

<Workability evaluation criteria (extensibility)>
◎: Extensibility is very good ○: Extensibility is good △: Slightly poor due to large oil shortage It's become dough.
<Floating evaluation criteria>
⊚: Shows high float and uniform float.
◯: High floatation, but somewhat uneven floatation.
Δ: The height is slightly insufficient, and the float is uneven.
x: Insufficient height and uneven float.
<Internal Phase Evaluation Criteria>
⊚: The inner phase is a fine layered and uniform thin film.
◯: The internal phase is clean and layered and uniform.
Δ: Internal phase with slightly inhomogeneous portions.
x: A non-uniform inner phase having a layered portion and a bread-like portion.
<Texture evaluation criteria>
A sensory test was carried out on the "texture" after one day of baking by 11 panelists according to the following evaluation criteria. Those with a total score of 28 points or more were evaluated as ⊚, those with 22 to 27 points were evaluated as ◯, those with 17 to 21 points were evaluated as Δ, and those with 16 points or less were evaluated as x.
3 points: very good 2 points: good 1 point: poor

Claims (7)

A roll-in fat composition having an oil phase as a continuous phase, a specific gravity of 0.4 or more and 0.75 or less , and a fat content of 60 to 100% by mass . The roll-in oil and fat composition according to claim 1, wherein the oil phase has a melting point of 36°C or higher. The roll-in fat composition according to claim 1 or 2, wherein the oil phase contains 25% by mass or more of the transesterified fat. The roll-in oil and fat composition according to any one of claims 1 to 3, wherein the content of the emulsifier is 0.1 to 5% by mass. A layered dough containing the roll-in fat composition according to any one of claims 1 to 4. A layered bakery product, which is a baked product of the layered dough according to claim 5. Spreadability of a roll-in fat composition having a fat content of 60 to 100% by mass, in which a gas phase is included so that the fat composition having an oil phase as a continuous phase has a specific gravity of 0.4 or more and 0.75 or less . How to improve.