JP6231282B2 - Oil and fat composition for bakery food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for bakery foods that can produce a bakery food having a good mouth melt and a juicy feeling, and more particularly to an oil / fat composition for bakery foods suitable for a roll-in oil / fat composition.

Conventionally, oils and fats for roll-in have been manufactured mainly from fats and oils having a high melting point and poor meltability due to their use characteristics. Pastry foods such as croissants, pies, and Danish baked using such roll-in fats and oils have a problem in that they do not melt in the mouth and cannot taste the original deliciousness of the fats and oils.
Moreover, when high melting point fats and oils as described above are used, there is a problem that sweetness of bakery foods is reduced, that is, the sweetness of bakery foods is hardly felt, not limited to pastry foods. This problem is particularly problematic when the roll-in fats and oils contain sugars and sweeteners.
On the other hand, bakery foods using butter, especially pastry foods rolled in butter, can have a rich butter flavor and a juicy feeling that spreads in the mouth when chewed. This juicy feeling has been attracting attention as the original deliciousness of fats and oils.
The above-mentioned succulent feeling is a texture that does not feel oily at the moment when the bakery food is put in the mouth, but oils and fats ooze out from the bakery food when chewed with teeth.
Examples of prior art relating to the succulent feeling of bakery foods, particularly pastry foods, include a method of obtaining a juicy feeling using a specific fat and oil and a method of obtaining a juicy feeling using an emulsifier.

Patent Document 1 and Patent Document 3 can be cited as prior art documents describing a method for obtaining a juicy feeling using the above-mentioned specific fats and oils.
Patent Document 1 describes a water-in-oil emulsion composition for roll-in containing a specific amount of fat derived from milk, fats and oils that are liquid at 20 ° C., and hardened palm oil. However, in the water-in-oil emulsion composition for roll-in of Patent Document 1, since it is necessary to add a lot of liquid oils and fats at 20 ° C., the pastry food is in a sticky state before being put into the mouth, and this There is a disadvantage that even if you eat it, it becomes a sticky texture, and the above-mentioned juicy feeling cannot be obtained.
Patent Document 3 describes a plastic water-in-oil emulsion for roll-in containing specific amounts of lauric hard butter, non-selective transesterified fats and milk fats derived from palm oil, and SFC being a specific value. ing. The plastic water-in-oil emulsion for roll-in of Patent Document 3 also needs to be mixed with a large amount of liquid oil in order to bring the SFC to a specific range, and the pastry food is in a sticky state before being put in the mouth, Furthermore, even if it eats this, there exists a fault that it will become a sticky texture, and said juicy feeling was not able to be obtained.

On the other hand, Patent Document 2 can be cited as a prior art document describing a method for obtaining a juicy feeling using the above-mentioned emulsifier.
Patent Document 2 discloses a pastry having a succulent feeling due to a water-in-oil emulsion composition for roll-in using one or more crystal modifiers selected from the group consisting of sugar esters, polyglycerol fatty acid esters and sorbitan fatty acid esters. It describes that food can be provided. However, since the water-in-oil emulsified composition for roll-in of Patent Document 2 uses an emulsifier, there is a drawback that the taste of pastry foods becomes worse. In addition, the water-in-oil emulsion composition for roll-in of Patent Document 2 needs to contain a large amount of liquid oil in order to obtain a specific range of SFC, and the pastry food is in a sticky state before entering the mouth. Furthermore, there is a disadvantage that even if this is eaten, it becomes a sticky texture, and the above-mentioned juicy feeling cannot be obtained.

As described above, in order to obtain a juicy feeling, it is necessary to add a lot of liquid oil to the oil composition for roll-in so far, so the pastry food is in a sticky state before being put into the mouth. Even if you eat it, it becomes a sticky texture, and the juicy feeling that is the original deliciousness of fats and oils (although there is no oily feeling at the moment when you put the pastry food in your mouth, fat and fat is more than the pastry food by chewing with your teeth The texture that oozes out) could not be obtained.
On the other hand, Patent Document 4 can be cited as a prior art relating to the sweetness expression of pastry foods.
Patent Document 4 describes a sweetened roll-in oil / fat composition containing a sugar alcohol and a specific emulsifier. However, the sweetened roll-in fat composition of Patent Document 4 uses fats and oils having a high melting point, and the pastry foods using this sweetened roll-in fat composition are poorly melted in the mouth and cannot taste the original deliciousness of the fat. was there.

WO2006 / 011331 WO2007 / 026466 JP 2008-193974 A JP 2004-024057 A

  Therefore, the present invention is non-sticky and does not feel oily at the moment when it is put in the mouth, but when chewed with teeth, the bakery food has a juicy feeling that is a texture in which oils and fats ooze out from the bakery food. It is an object of the present invention to provide an oil and fat composition for bakery foods capable of producing a pastry food product having sucrose.

As a result of various studies on the relationship between the triglyceride composition of the oil phase of the oil and fat composition for bakery foods and the succulent feeling, the present inventors have found that the content of S3 that has been abundant in conventional oil and fat compositions for bakery foods Has been found to be greatly involved in the juicy feeling.
Furthermore, in order to produce a bakery food that is well melted, has a juicy feeling, does not have stickiness or unpleasant oiliness, and has an excellent expression of sweetness, the content of S3 in the oil phase of the fat and oil composition for bakery foods and Each content of s2U is a specific amount, P / St that is a mass ratio of P and St constituting s2U is a specific ratio, and the total amount of the content of sD2 and the content of U3 is the specific amount I found it necessary.

That is, in the present invention, the triglyceride composition in all fats and oils satisfies all the following conditions 1) to 4), the content of liquid fats and oils is 5% by mass or less in all fats and oils, and the melting point is 50 ° C. or higher. The present invention provides an oil and fat composition for bakery foods, which is used for roll-in, and is contained in an amount of 0.1 to 8% by mass in the total fat and oil.
1) The content of S3 is 0.1 to 8% by mass
2) The content of s2U is 28% by mass or more. 3) The mass ratio of P and St constituting s2U is larger than 2. 4) The total content of sD2 and U3 is 20 to 20%. 40% by mass
In the above 1) to 4), S, s, U, P, St and D represent the following fatty acid residues, respectively.
S: saturated fatty acid residue s: saturated fatty acid residue having 16 to 18 carbon atoms U: unsaturated fatty acid residue having 16 to 18 carbon atoms P: palmitic acid residue St: stearic acid residue D: 16 to 18 carbon atoms Polyunsaturated fatty acid residues

  The oil / fat composition for bakery foods of the present invention has no stickiness and does not feel oily at the moment when it is put in the mouth, but has a juicy feeling that allows fats and oils to ooze out of the bakery food when chewed with teeth. In addition, a bakery food with improved sweetness expression can be produced.

Hereinafter, the oil and fat composition for bakery foods of the present invention will be described in detail.
In the oil / fat composition for bakery foods of the present invention, the triglyceride composition in the total oil / fat is required to satisfy all the above conditions 1) to 4).

The condition 1) in the present invention will be described.
The fat and oil composition for bakery food of the present invention has an S3 content of 0.1 to 8% by mass, preferably 1 to 7% by mass, more preferably 2 to 6% by mass, and most preferably 3 to 5% by mass. is there. The above S represents a saturated fatty acid residue. Specifically, the saturated fatty acid residue has 8 to 22 carbon atoms. Specifically, caprylic acid residue, capric acid residue, lauric acid residue, myristic acid. One or more selected from among residues, palmitic acid residues, stearic acid residues, arachidic acid residues and behenic acid residues. Said S3 shows the triglyceride whose all three fatty acid residues which comprise triglyceride are said S.
If the content of S3 is less than 0.1% by mass, the pastry food product using the oil composition for bakery according to the present invention as the oil composition for roll-in is not preferable because the inner layer becomes defective, and the bakery according to the present invention is not preferable. In the internal phase of the bakery food using the oil / fat composition for foods as the oil / fat composition for kneading, the bubble film becomes thick or the eyes are clogged. When the content of S3 is more than 8% by mass, it is not preferable because a bakery food having poor mouth melting, a juicy feeling and good sweetness expression cannot be obtained.

The condition 2) in the present invention will be described.
In the oil / fat composition for bakery foods of the present invention, the content of s2U is 28% by mass or more, preferably 31% by mass or more, more preferably 34% by mass or more, and most preferably 37-60% by mass. If the content of s2U is less than 28% by mass, a bakery food having a juicy feeling and good sweetness cannot be obtained.
The above s represents a saturated fatty acid residue having 16 to 18 carbon atoms, specifically a palmitic acid residue (P) and / or a stearic acid residue (St).
U represents an unsaturated fatty acid residue having 16 to 18 carbon atoms, specifically, one or more selected from oleic acid residues, linoleic acid residues and linolenic acid residues. Said s2U shows the triglyceride which two are said s and one is said U among the three fatty acid residues which comprise a triglyceride.

The condition 3) in the present invention will be described.
In the fat and oil composition for bakery foods of the present invention, P / St, which is a mass ratio of P and St constituting s2U, is larger than 2, preferably 2 to 6, more preferably 2 to 5, and most preferably 2 to 4. It is.
When P / St (mass standard), which is the mass ratio of P and St constituting the above s2U, is 2 or less, the melting point of s2U tends to be high, so that it does not melt well, has a juicy feeling, and exhibits sweetness. There is no good bakery food.

The condition 4) in the present invention will be described.
In the oil and fat composition for bakery foods of the present invention, the total amount of the content of sD2 and the content of U3 is 20 to 40% by mass, preferably 20 to 35% by mass, more preferably 20 to 30% by mass, most preferably It is 20-25 mass%.
When the total content of the sD2 content and the U3 content is less than 20% by mass, when the bakery food fat composition is used as a roll-in fat composition, the extensibility is insufficient, and the kneading is used. When used as an oil and fat composition, the workability is poor, such as insufficient dispersibility, which is not preferable. If it is more than 40% by mass, the mouth melts well and the expression of sweetness is good, but the bakery has a sticky texture. Since it becomes food, it is not preferable. Said D shows a C16-C18 polyunsaturated fatty acid residue, and is specifically a linoleic acid residue and / or a linolenic acid residue. Said sD2 shows the triglyceride whose one is said s and two are said D among the three fatty acid residues which comprise a triglyceride. Said U3 shows the triglyceride whose all three fatty acid residues which comprise a triglyceride are said U.

The reason why a succulent feeling is obtained in the bakery food using the oil and fat composition for bakery food of the present invention is presumed to be as follows.
The oil and fat composition for bakery foods in which the triglyceride composition in the total fat and oil of the present invention is in a specific range is once dissolved by baking, and after cooling, the oil and fat composition for bakery foods is around the oil and fat that is a liquid component. Is present in bakery foods surrounded by solid fat. When you eat bakery foods in this state, there is no oily feeling at the moment you put it in the mouth, but by chewing with the temperature and teeth in the mouth, oil and fat that is a liquid component oozes out from the solid fat part, so a juicy feeling It is thought that it is obtained.

The fat and oil composition for bakery foods according to the present invention can provide a bakery food having a more excellent juicy feeling and sweetness expression when the fatty acid composition in the total fats and oils satisfies the following condition 5).
As condition 5), the content of lauric acid is preferably 8% by mass or less, more preferably 7% by mass or less, still more preferably 6% by mass or less, and most preferably 2% by mass or less.
When the content of the lauric acid is more than 8% by mass, the mouth melt is good, but it is difficult to obtain a bakery food having a juicy feeling and sweetness. The smaller the content of the lauric acid, the better.

  As specific compounded fats and oils in which the triglyceride composition in the whole fats and oils of the fat and oil composition for bakery foods of the present invention satisfies all of the above conditions 1) to 4), And obtained by blending so as to satisfy all of the above conditions 1) to 4).

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

  Said fats and oils B are palm-based fats and oils, and specifically include palm oils and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these can be used. In the present invention, it is particularly preferable to use a palm mid-melting fraction as the fat B.

  The above oil C is an oil having a melting point of 50 ° C. or higher, and palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, high oleic canola oil, rice oil, sunflower oil , Various vegetable oils such as safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey butter, lippe butter, beef tallow, milk butter, pork tallow, fish oil, whale oil, Examples include extremely hardened oils of animal fats and palm stearin. In the present invention, one or more selected from these can be used. In the present invention, as fat C, one or two kinds selected from canola extreme hardened oil, high oleic canola extreme hardened oil, soybean extreme hardened oil, palm extreme hardened oil and palm stearin in terms of influence on melting in the mouth It is preferable to use the above.

  The content of the fat A is preferably 20 to 90% by mass, more preferably 30 to 85% by mass, and still more preferably 40 to 80% by mass, most preferably in the total fat and oil of the oil and fat composition for bakery foods of the present invention. Is 45-75 mass%. In the total fats and oils of the oil and fat composition for bakery foods of the present invention, when the content of the oil and fat A is less than 20% by mass, the total amount of the content of sD2 and the content of U3 is insufficient, and the oil and fat composition for roll-in When used as a kneading oil, the extensibility tends to be insufficient, and when used as a kneading oil composition, the dispersibility tends to be insufficient. If it exceeds 90% by mass, St composing s2U increases too much, so that the mouth melt tends to be poor, and it is difficult to obtain excellent juiciness and sweetness.

The content of the oil B is preferably 5 to 55% by mass, more preferably 10 to 50% by mass, and still more preferably 12.5 to 47.5% by mass in the total fat and oil of the oil and fat composition for bakery foods of the present invention. %, Most preferably 15 to 45% by weight.
A bakery food having an excellent juicy feeling and sweetness expression because the content of s2U is reduced when the content of the above-mentioned fats and oils B is less than 5% by mass in the total fats and oils of the oil and fat composition for bakery foods of the present invention. When it is more than 55% by mass, the total amount of sD2 and U3 is insufficient, and when used as a roll-in oil composition, the extensibility tends to be insufficient. When used as a composition, the dispersibility tends to be insufficient.

  The content of the oil C is preferably 0.1 to 8% by mass, more preferably 0.2 to 7% by mass, and still more preferably 0.3 to 0% in the total oil and fat of the oil and fat composition for bakery foods of the present invention. 5 mass%, most preferably 0.5-2 mass%. When the content of the above fat C is less than 0.1% by mass in the total fat of the oil composition for bakery food according to the present invention, the oil composition for bakery food according to the present invention was used as the oil composition for roll-in. In the bakery food, the inner layer is likely to be defective, and the bubble film tends to be thick or clogged easily in the inner phase of the bakery food using the oil / fat composition for bakery food of the present invention as an oil / fat composition for kneading. If it is more than 8% by mass, the mouth melts poorly, and it is difficult to obtain a bakery food having excellent juiciness and sweetness.

The oil / fat composition for bakery foods of the present invention may be blended using liquid oil / fat as the oil / fat D so as to satisfy all the above conditions 1) to 4). The temperature range which has plasticity can be adjusted by using the fats and oils D.
The above-mentioned liquid fats and oils refer to fats and oils that are liquid at normal temperature (30 ° C.), preferably fats and oils having a melting point of less than 20 ° C., and most preferably fats and oils having a melting point of less than 10 ° C.
Examples of the fats and oils D include soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, sesame oil, canola oil, high oleic canola oil, high oleic sunflower oil, and high oleic sunflower oil. Oils and oils such as olive oil, which are liquid at room temperature, and oils and fats that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, monkey fat, Fractionated soft part oils such as beef tallow, milk fat, pork fat, fish oil, whale oil and the like may be used. In the present invention, one or more kinds of fats and oils selected from these liquid fats and oils can be used. In particular, in the present invention, it is preferable to use one or more oils and fats selected from rapeseed oil, rice oil, sesame oil, canola oil, high oleic canola oil, high oleic safflower oil and high oleic sunflower oil. .

  The content of the fats and oils D is preferably 40% by mass or less, more preferably 25% by mass or less, more preferably 15% by mass or less, and most preferably 5% by mass in the total fats and oils of the oil and fat composition for bakery foods of the present invention. % Or less. If the content of the fats and oils D is greater than 40% by mass in the total fats and oils of the oil and fat composition for bakery foods of the present invention, the mouth melt is good, but it is not preferable because the bakery foods have a sticky texture. In the oil / fat composition for bakery foods of the present invention, the content of the oil / fat D is preferably as small as possible and most preferably not used in order to impart excellent juiciness and sweetness to the bakery food.

In addition, in the fats and oils composition for bakery foods of this invention, all the fats and oils other than said fats and oils A, fats and oils B, fats and oils C, and fats and oils D, the triglyceride composition in all fats and oils is all the said conditions 1) -4) You may use within the range to satisfy | fill.
Other fats and oils include palm kernel oil, coconut oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, milk fat, fish oil, whale oil, etc. Vegetable oils and fats, animal oils and the like can be mentioned, and one or more selected from these can be used.
The content of the other fats and oils is preferably 30% by mass or less, more preferably 25% by mass or less, and most preferably 19% by mass or less in the total fats and oils of the oil / fat composition for bakery of the present invention.

It is preferable that the fat and oil composition for bakery foods of the present invention does not contain a hardened oil.
The reason why the above-mentioned hardened oil is not contained is that the hardened oil usually contains about 10 to 50% by mass of trans acid in the constituent fatty acid. It is preferable not to contain.
However, extremely hardened oils and fats are completely hydrogenated and do not contain trans acid, and therefore, in the present invention, extremely hardened oils may be contained.
In the fatty acid composition in the total fats and oils of the oil and fat composition for bakery foods of the present invention, the trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 2% by mass or less. desirable.

The content of total fats and oils in the oil and fat composition for bakery foods of the present invention is preferably 20 to 95% by mass, more preferably 50 to 95% by mass, and most preferably 70 to 95% by mass. In the oil / fat composition for bakery foods of the present invention, if the total fat / oil content is less than 20% by mass, emulsification of the oil / fat composition for bakery foods tends to be unstable, and if it exceeds 95% by mass, the plasticity is insufficient. Cheap. In addition, as said whole fats and oils, the oil component derived from the following other components contained with the fat and oil composition for bakery of this invention shall also be included.
The oil-and-fat composition for bakery foods of the present invention can produce a bakery food that is further excellent in sweetness by containing sugars and / or sweeteners.
Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, fructooligosaccharide, soybean oligosaccharide, galacto-oligosaccharide. , Dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.
Examples of the above sweeteners include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and rahan fruit. In the present invention, one or more selected from these can be used.
In the oil and fat composition for bakery foods of the present invention, the total content of the saccharides and the content of the sweeteners is preferably 1 to 30% by mass, more preferably 5 in terms of sucrose considering the sweetness. ˜20 mass%.
The sweetness level is a scale indicating the intensity of sweetness. Usually, the sucrose solution is used as a standard, the sweetness of sucrose is set to 1, and the sweetness intensity of sweeteners other than sucrose is defined as the sweetness level. It is shown by the magnification with respect to the strength of sweetness of sucrose.
In addition, when the other components described below contain the saccharides and sweeteners, the net content is also included in the total of the content of the saccharides and the content of the sweeteners.

  The oil-and-fat composition for bakery foods of this invention can contain another component in the range which does not prevent the effect of this invention as needed. Other ingredients include water, emulsifiers, dairy products, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, Thickeners such as glucomannan, gelatin, starch, and modified starch, salting agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid Enzymes such as oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, salting agents such as sodium chloride and potassium chloride, and coloring agents such as β-carotene, caramel, and red yeast rice pigment Acetic acid, lactic acid, gluconic acid and other acidulants, eggs, seasonings, amino acids, pH adjusters, raw alcohol, shochu, whiskey, vodka, brandy and other distilled liquors, wine, sake, brewed beer and other liqueurs , Food preservatives, shelf life, fruit, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meat, seafood, etc., tocopherols, tea extract You may add antioxidants, such as a fragrance | flavor, etc.

  The above water includes water derived from water such as tap water and natural water and other components contained in the oil and fat composition for bakery foods of the present invention. In the oil / fat composition for bakery foods of the present invention, the content of the water is preferably 5 to 40% by mass, more preferably 20 to 30% by mass, and most preferably 15 to 20% by mass.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Synthetic emulsifiers such as esters, sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride such as soybean lecithin, egg yolk Lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols And natural emulsifying agents such as milk fat globule membrane. In the oil and fat composition for bakery foods of the present invention, one or more selected from these can be used.
In the oil / fat composition for bakery foods of the present invention, the content of the emulsifier is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.

The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, process cheese, ice cream, concentrated milk , Skim concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, lactose whey , Delactose whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Casein calcium, casein sodium, casein potassium, casein magnesium, whey protein Nsetoreto, total milk protein and whey mineral, and the like. In the present invention, one or more selected from these dairy products can be used.
In the oil / fat composition for bakery foods of the present invention, the content of the dairy product is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less in terms of solid matter.

As is apparent from the above description, the preferred composition of the oil / fat composition for bakery foods of the present invention is 20 to 90% by mass of the oil / fat A, 5 to 55% by mass of the oil / fat B and 0.1% of the oil / fat C. It consists of an oil phase containing ˜8% by mass, and the triglyceride composition in the oil phase satisfies all of the above conditions 1) to 4). More preferably, the oil / fat composition for bakery foods of the present invention is a water-in-oil emulsified oil / fat composition obtained by emulsifying and mixing the oil phase and the aqueous phase.
In addition, it is preferable that the oil-fat composition for bakery foods of this invention is a plastic oil-fat composition from the point of workability | operativity at the time of rolling in to a bakery dough or kneading.

The preferable manufacturing method of the oil-fat composition for bakery foods of this invention is demonstrated below.
The production method of the oil and fat composition for bakery foods of the present invention is not particularly limited, and can be obtained by dissolving and cooling an oil phase that satisfies the above conditions 1) to 4).
Specifically, the oil phase is first dissolved, and the aqueous phase is mixed and emulsified as necessary.
When using the above aqueous phase, the mass ratio of the oil phase to the aqueous phase (the former: the latter) is preferably 20 to 95: 5 to 80, more preferably 50 to 90:10 to 50, and most preferably 70 to 90: 10-30. In the present invention, if the oil phase is less than 20% by mass and the water phase is more than 80% by mass, emulsification tends to be unstable. Further, when the oil phase is more than 95% by mass and the water phase is less than 5% by mass, it is difficult to obtain good plasticity.

  Then, it is desirable to sterilize next. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

Next, cooling, preferably rapid plasticization is performed.
This rapid plasticization includes closed continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, chemator, plate type heat exchanger, etc. A combination of compressors. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.
During the rapid plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
In the manufacturing process of the above-described oil and fat composition for bakery foods, nitrogen or air may or may not be included.
The oil and fat composition for bakery food of the present invention thus obtained can be used for bakery food roll-in, kneading, sand filling, spread, spray coating, and frying. However, since the oil and fat composition for bakery foods of the present invention is once dissolved, cooled and solidified to exert its effect, it is preferably used for roll-in or kneading, and used for bakery dough. It is particularly preferable for roll-in in that the amount is large and localized in the bakery dough before baking, so that the high effect of the present invention can be obtained.

When the oil and fat composition for bakery foods of the present invention is used as an oil and fat composition for roll-in, it is formed into a sheet shape, block shape, columnar shape, rectangular parallelepiped shape or the like after quenching plasticization. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm, a length of 5 to 100 mm, a rectangular parallelepiped: a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm.
When using the oil and fat composition for bakery foods of the present invention as an oil and fat composition for kneading, it is poured into a container such as a case or a cup after quenching plasticization.

Next, the bakery dough using the oil-and-fat composition for bakery foods of this invention is demonstrated.
The bakery dough of this invention is a bakery dough which rolled in the oil-fat composition for bakery foods of this invention mentioned above. Moreover, the bakery dough of this invention is a bakery dough which knead | mixed the oil-fat composition for bakery foods of this invention mentioned above. In addition, you may be the bakery dough which used the oil-fat composition for bakery foods of this invention for both roll-in use and kneading | mixing.
The above-mentioned bakery dough includes bread dough, confectionery dough, French bread dough, croissant dough, Danish pastry dough (pastry dough), sweet roll dough, eastern donut dough, pizza dough, cookie dough, pie dough, shoe dough, sabre dough , Waffle dough, scone dough, cracker dough, sponge cake dough, butter cake dough and cake donut dough.
Among them, since the effect of expressing sweetness is high, confectionery bread dough, Danish pastry dough (pastry dough), sweet roll dough, yeast donut dough, cookie dough, sable dough, waffle dough, scone dough, sponge cake dough, Butter cake dough and cake donut dough are preferable, and Danish pastry dough (pastry dough) which is a dough using roll-in oil and fat is particularly preferable.
The number of layers of the Danish pastry dough varies depending on the target product and is not particularly limited, but is preferably 9 to 144 layers, more preferably 16 to 64 layers.
The above-mentioned bakery dough is appropriately formed, and after taking a proof, a retard, and a rest as necessary, it is heated to obtain a bakery food.
In the said shaping | molding, you may shape | mold to what kind of shape and may perform die-packing. These moldings may be performed manually or fully automatically using a continuous line.
Examples of the heating include firing, frying, steaming, and steaming, and one or more treatments selected from these can be performed.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Of the following Examples 1 to 10, Examples 3, 4 and 10 are reference examples.

(Examples 1-5)
Pork fat as fat and oil A (S3: 3.7% by mass, s2U: 30.9% by mass, P / St in s2U: 1.8, sD2 + U3: 26.6% by mass), fractionated palm oil as fat and oil B (S3: 1.5% by mass, s2U: 64.5% by mass, P / St in s2U: 11.1, sD2 + U3: 10.4% by mass), extremely hardened oil of palm as fat C (S3: 100% by mass) %), Rapeseed oil (S3: 0 mass%, s2U: 0.8 mass%, P / St in s2U: 3.7, sD2 + U3: 83 mass%) is selected as the fat D. A blended oil having the composition shown in Table 1 was prepared using fats and oils B and fats C and using fats and oils D as necessary.
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 82 parts by mass of the present blended oil. To 83 parts by mass of this oil phase, 17 parts by mass of water was added as an aqueous phase, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and stored at 5 ° C. for 2 weeks to obtain oil-fat compositions for roll-in of Examples 1 to 5 of the present invention.

(Comparative Examples 1-4)
Pork fat as fat and oil A (S3: 3.7% by mass, s2U: 30.9% by mass, P / St in s2U: 1.8, sD2 + U3: 26.6% by mass), fractionated palm oil as fat and oil B (S3: 1.5% by mass, s2U: 64.5% by mass, P / St in s2U: 11.1, sD2 + U3: 10.4% by mass), extremely hardened oil of palm as fat C (S3: 100% by mass) %), Rapeseed oil (S3: 0 mass%, s2U: 0.8 mass%, P / St in s2U: 3.7, sD2 + U3: 83 mass%) is selected as the fat D, A blended oil having the composition shown in Table 1 was prepared using two or more kinds of fats and oils.
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 82 parts by mass of the present blended oil. To 83 parts by mass of this oil phase, 17 parts by mass of water was added as an aqueous phase, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, the sheet was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness and stored at 5 ° C. for 2 weeks to obtain oil-in compositions for roll-in of Comparative Examples 1 to 4.

(Comparative Example 5)
Comparative Example 1 except that shea stearin (S3: 1.4% by mass, s2U: 80.3% by mass, P / St = 0.1 in S2U, sD2 + U3: 2.1% by mass) was used as fat B The oil-and-fat composition for roll-in was created by the method similar to 4.

<Evaluation>
Using the oil and fat composition for roll-in obtained in Examples 1 to 5 and Comparative Examples 1 to 5, Danish pastries were produced by the following blending and manufacturing methods, respectively, and the Danish pastries after 1 day after baking were eaten. The inner layer and the float after 1 day of baking were evaluated according to the following evaluation criteria, and the extensibility of the oil composition for roll-in during roll-in was evaluated according to the following evaluation criteria. The results are shown in Table 1 below.

<Combination of Danish pastry>
Powerful powder 80 parts by weight Soft flour 20 parts by weight Yeast 4 parts by weight Yeast food 0.2 parts by weight Upper white sugar 15 parts by weight Whole egg 10 parts by weight Margarine for kneading 5 parts by weight Water 45 parts by weight Oil composition for roll-in 45 parts by weight

<Danish pastry recipe>
Ingredients other than kneading margarine and roll-in oil / fat composition are put in a mixer bowl, mixed with L3 and M3 with a vertical mixer using a hook, and kneaded with margarine, and further into L3 and M3. Mix to prepare the dough. This dough was retarded for 24 hours in a freezer at -5 ° C with a floor time of 20 minutes. The oil-and-fat composition for roll-in was placed on this dough, and roll-in (three folds and three times) was performed and molded (length 10 cm, width 10 cm, thickness 3 mm) by a conventional method. Then, a proofer (32 ° C., 50 minutes) was taken and fired at 200 ° C. for 15 minutes.

<Evaluation criteria for juicy feeling>
○○○: Sufficiently succulent, very good ○○: Can feel juicy, good ○: Slightly juicy, but not enough ×: No succulent feeling

<Evaluation criteria for stickiness>
OO: Extremely good with no stickiness.
○○: Slightly sticky in mouth when put in mouth ○: Oil and fat adheres to lips when put in mouth, sticky ×: Hands sticky when holding Danish

<Evaluation criteria for inner layer and float>
OO: Clean layered and very thin film, good float XX: Clean layered and thin film, but slightly unsatisfactory ○: Clean layered but slightly thick film, insufficiently floated x : There are layered parts and panned parts, and there is insufficient floating

<Evaluation criteria for extensibility>
OO: Good extensibility, the oil-in-fat composition for roll-in is uniformly folded from end to end of the dough XX: Oil-in-fat composition for roll-in to the end of the dough, although it has extensibility Is not folded ○: Slightly poor extensibility and some cracks are observed in the oil composition for roll-in in the dough ×: Poor extensibility and cracks are seen in the oil-in composition for roll-in in the dough

(Example 6)
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 78 parts by mass of the blended oil of Example 1. In 79 parts by mass of this oil phase, sugar mixed glucose fructose liquid sugar (sweetness 0.75, solid content: 75% by mass, fructose: 19% by mass, glucose: 23.3% by mass, sucrose: 30% by mass as an aqueous phase. %, Oligosaccharide: 2.7% by mass) 7.5 parts by mass and 13.5 parts by mass of water were added, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and stored at 5 ° C. for 2 weeks to obtain an oil and fat composition for roll-in of Example 6 of the present invention.

(Example 7)
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 78 parts by mass of the blended oil of Example 1. 6. To 79 parts by mass of this oil phase, as a water phase, sugar mixed fructose glucose liquid sugar (sweetness 0.90, solid content: 75% by mass, fructose: 71.3% by mass, other sugars: 3.7% by mass) 5 parts by mass and 13.5 parts by mass of water were added, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and stored at 5 ° C. for 2 weeks to obtain an oil and fat composition for roll-in of Example 7 of the present invention.

(Example 8)
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 78 parts by mass of the blended oil of Example 1. To this oil phase 79 parts by mass, 0.015 parts by mass of sucralose (sweetness 600), 0.0098 parts by mass of acesulfame potassium (sweetness 200) and 20.9752 parts by mass of water are added as water phase. It was emulsified in a mold and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and stored at 5 ° C. for 2 weeks to obtain an oil and fat composition for roll-in of Example 8 of the present invention.

Example 9
An oil phase was prepared by blending 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin with 78 parts by mass of the blended oil of Example 1. In 79 parts by mass of this oil phase, 3.75 parts by mass of sugar-mixed glucose fructose liquid sugar (sweetness 0.75) as an aqueous phase, sugar-mixed fructose glucose liquid sugar (sweetness 0.90, solid content: 75% by mass, Fructose: 71.3% by mass, other saccharides: 3.7% by mass) 3.75 parts by mass, sucralose (sweetness 600) 0.0098 parts by mass, acesulfame potassium (sweetness 200) 0.0062 parts by mass, and 13.484 parts by mass of water was added, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC. Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized. Thereafter, it was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, and stored at 5 ° C. for 2 weeks to obtain an oil and fat composition for roll-in of Example 9 of the present invention.

(Comparative Example 6)
The oil composition for roll-in of Comparative Example 6 was obtained by the blending / manufacturing method described in Example 6 except that the blended oil of Comparative Example 1 was used.

(Comparative Example 7)
The oil and fat composition for roll-in of Comparative Example 7 was obtained by the blending and manufacturing method described in Example 6 except that the blended oil of Comparative Example 2 was used.

(Comparative Example 8)
The oil and fat composition for roll-in of Comparative Example 8 was obtained by the blending / manufacturing method described in Example 6 except that the blended oil of Comparative Example 3 was used.

(Comparative Example 9)
The oil and fat composition for roll-in of Comparative Example 9 was obtained by the blending / manufacturing method described in Example 6 except that the blended oil of Comparative Example 4 was used.

(Comparative Example 10)
The oil and fat composition for roll-in of Comparative Example 10 was obtained by the blending and manufacturing method described in Example 6 except that the blended oil of Comparative Example 5 was used.

<Evaluation>
Using the oil-in-oil composition for roll-in obtained in Examples 6 to 9 and Comparative Examples 6 to 10, Danish pastries were produced by the following blending and manufacturing methods, respectively, and the Danish pastries after 1 day after baking were eaten. The expression of juiciness, stickiness and sweetness, the inner layer and the float after 1 day of baking were evaluated according to the following evaluation criteria, and the extensibility of the oil composition for roll-in during roll-in was evaluated according to the following evaluation criteria. The results are shown in Table 2 below.

<Combination of Danish pastry>
Powerful powder 80 parts by weight Soft flour 20 parts by weight Yeast 4 parts by weight Yeast food 0.2 parts by weight Upper white sugar 15 parts by weight Whole egg 10 parts by weight Margarine for kneading 5 parts by weight Water 45 parts by weight Oil composition for roll-in 45 parts by weight

<Danish pastry recipe>
Ingredients other than kneading margarine and roll-in oil / fat composition are put in a mixer bowl, mixed with L3 and M3 with a vertical mixer using a hook, and kneaded with margarine, and further into L3 and M3. Mix to prepare the dough. This dough was retarded for 24 hours in a freezer at -5 ° C with a floor time of 20 minutes. The oil-and-fat composition for roll-in was placed on this dough, and roll-in (three folds and three times) was performed and molded (length 10 cm, width 10 cm, thickness 3 mm) by a conventional method. Then, a proofer (32 ° C., 50 minutes) was taken and fired at 200 ° C. for 15 minutes.

<Evaluation criteria for juicy feeling>
○○○: Sufficiently succulent, very good ○○: Can feel juicy, good ○: Slightly juicy, but not enough ×: No succulent feeling

<Evaluation criteria for stickiness>
OO: Extremely good with no stickiness.
○○: Slightly sticky in mouth when put in mouth ○: Oil and fat adheres to lips when put in mouth, sticky ×: Hands sticky when holding Danish

<Evaluation criteria for expression of sweetness>
XX: Sweetness expression is very good and good sweetness is felt. XX: Sweetness expression is good and good sweetness is felt. ◯: Sweetness is felt but sweetness expression is slightly inferior. Feels sweet but poor sweetness

<Evaluation criteria for inner layer and float>
OO: Clean layered and very thin film, good float XX: Clean layered and thin film, but slightly unsatisfactory ○: Clean layered but slightly thick film, insufficiently floated x : There are layered parts and panned parts, and there is insufficient floating

<Evaluation criteria for extensibility>
OO: Good extensibility, the oil-in-fat composition for roll-in is uniformly folded from end to end of the dough XX: Oil-in-fat composition for roll-in to the end of the dough, although it has extensibility Is not folded ○: Slightly poor extensibility and some cracks are observed in the oil composition for roll-in in the dough ×: Poor extensibility and cracks are seen in the oil-in composition for roll-in in the dough

(Example 10)
The same formulation as in Example 6 was used, and the production method was the same as in Example 6 until quench plasticization. Thereafter, it was poured into a case and stored at 5 ° C. for 2 weeks to obtain an oil composition for kneading of Example 10 of the present invention.

(Comparative Example 11)
The same composition as in Comparative Example 6 was used, and the manufacturing method was the same as that in Comparative Example 6 until quenching plasticization. Thereafter, the mixture was poured into a case and stored at 5 ° C. for 2 weeks to obtain a fat composition for kneading in Comparative Example 11.

(Comparative Example 12)
The same formulation as in Comparative Example 7 was used, and the manufacturing method was the same as that in Comparative Example 7 until quenching plasticization. Thereafter, the mixture was poured into a case and stored at 5 ° C. for 2 weeks to obtain a fat composition for kneading in Comparative Example 12.

<Evaluation>
Using the fat and oil composition for kneading obtained in Example 10 and Comparative Examples 11 and 12, breads were produced by the following blending and manufacturing methods, respectively, and expression of juiciness and sweetness when eating bread 1 day after baking The properties were evaluated according to the following evaluation criteria. The results are shown in Table 3 below.

<Combination of bread>
Mixing medium seeds Powerful powder 70 parts by weight Yeast 2.3 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight Moisture blending Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Oil composition for kneading 6 parts by weight Nonfat dry milk 2 parts by weight Salt 2 parts by weight Water 25 parts by weight

<Method of making bread>
All the raw materials of the above-mentioned medium seed composition were put into a vertical mixer and mixed at low speed for 2 minutes and medium speed for 2 minutes to obtain medium seed dough (kneading temperature = 24 ° C.). This medium seed dough was fermented at 28 ° C. and a relative humidity of 80% for 4 hours.
Ingredients other than the kneading fat / oil composition described in the above koji mix and the above-mentioned fermented medium seed dough are put into a vertical mixer, mixed at low speed for 3 minutes and medium speed for 3 minutes, and then mixed with koji The kneading fat / oil composition was added and mixed at a low speed of 3 minutes and a medium speed of 4 minutes to obtain a main body dough (kneading temperature = 28 ° C.). The obtained main body dough takes a floor time of 20 minutes, is divided (380 g), rounds, takes a bench time of 25 minutes, and then is molded into a one loaf mold using a molder, put into a one loaf mold, 38 ° C., relative After taking a proof of 60% at a humidity of 80%, it was baked in an oven at 210 ° C. for 30 minutes to obtain a one-loaf bread.

<Evaluation criteria for juicy feeling>
○: A juicy feeling can be felt, and good ×: A juicy feeling is not felt at all

<Evaluation criteria for expression of sweetness>
○: Sweetness is good and feels good sweetness ×: Sweetness is felt but sweetness is poor

<Evaluation>
Using the fat and oil composition for kneading obtained in Example 10 and Comparative Example 11, cookies (galettes) were produced by the following blending and manufacturing method, respectively, and the succulent feeling and sweetness when eating the cookies one day after baking. The expression was evaluated according to the following evaluation criteria. The results are shown in Table 4 below.

<Combination of cookies>
Soft flour 100 parts by weight Salt 1 part by weight Powdered sugar 60 parts by weight Egg yolk 10 parts by weight Baking powder 1 part by weight Oil composition for kneading 100 parts by weight

<Cookie manufacturing method>
Add the fat and oil composition for kneading and powdered sugar to a vertical mixer, mix at low speed 2 minutes, medium speed 3 minutes, high speed 3 minutes, then add egg yolk and salt and mix at low speed 2 minutes, medium speed 2 minutes . The flour and baking powder previously mixed and sieved were added thereto and mixed at low speed for 2 minutes and medium speed for 2 minutes to obtain a cookie dough. This cookie dough was retarded overnight in a refrigerator at 5 ° C. The cookie dough was rolled to a thickness of 10 mm, punched out (diameter 40 mm × thickness 10 mm), and the surface was streaked with a fork, and then baked in an oven at 180 ° C. for 15 minutes to obtain a cookie.

<Evaluation criteria for juicy feeling>
○: A juicy feeling can be felt and good ×: A juicy feeling is not felt at all <Evaluation criteria for expression of sweetness>
○: Sweetness is good and feels good sweetness ×: Sweetness is felt but sweetness is poor

Claims (7)

The triglyceride composition in all fats and oils satisfies all of the following conditions 1) to 4), the liquid fats and oils content is 5% by mass or less in all fats and oils, and the melting point is 50 ° C. or higher. A fat and oil composition for bakery foods for roll-in, characterized by containing 1 to 8% by mass.
1) The content of S3 is 0.1 to 8% by mass
2) The content of s2U is 28% by mass or more. 3) The mass ratio of P and St constituting s2U is larger than 2. 4) The total content of sD2 and U3 is 20 to 20%. 40% by mass
In the above 1) to 4), S, s, U, P, St and D represent the following fatty acid residues, respectively.
S: saturated fatty acid residue s: saturated fatty acid residue having 16 to 18 carbon atoms U: unsaturated fatty acid residue having 16 to 18 carbon atoms P: palmitic acid residue St: stearic acid residue D: 16 to 18 carbon atoms Polyunsaturated fatty acid residues Furthermore, the fatty-acid composition in whole fats and oils satisfies the following conditions 5), The fat-and-oil composition for bakery foods of Claim 1.
5) The content of lauric acid is 8% by mass or less The fat and oil composition for bakery foods according to claim 1 or 2, wherein the triglyceride composition in the whole fat or oil satisfies the following 1 ') or 2') condition.
1 ') S3 content is 3-5% by mass
2 ′) The content of s2U is 38.8 to 60% by mass   It is a water-in-oil type emulsified fat composition, The fat composition for bakery foods of any one of Claims 1-3.   The fats and oils composition for bakery foods of any one of Claims 1-4 containing saccharides and / or a sweetener. The bakery dough which rolled in the oil-fat composition for bakery foods of any one of Claims 1-5. The bakery food which heated the bakery dough of Claim 6.