JP6788764B2 - High productivity roll-in margarine manufacturing method - Google Patents

Description

The present invention relates to a method for producing roll-in margarine.

As a method for producing roll-in margarine, as described in Patent Document 1, after quenching and kneading the emulsion, the crystals are stabilized with a resting tube, and then a molding nozzle is used in an extrusion molding machine. Then, a method is known in which the sheet is extruded into a sheet on a belt conveyor having a speed commensurate with the flow rate, and then the sheet is cut to a desired length.

However, in this manufacturing method, since the product is molded into a sheet using a resting tube and a molding nozzle, the flow rate is lower and the productivity is lower than that of margarine, which can be manufactured simply by putting it in a container in a fluid state. Operating costs are high. In addition, when switching to another type of product, the products before and after production have physical properties so that the product produced immediately before and remaining in the resting tube does not mix with the subsequent product. There were restrictions such as the need to select the ones that are close to. Even if such a selection is made, there is a problem that it takes time for the next product to be stably produced, and the amount of waste including the amount remaining in the resting tube increases.

For example, in Patent Document 2, after the fat and oil composition is passed through a quenching / kneading machine to crystallize the fat and oil, the crystals are grown in a resting tube and rolled with a roll before forming a network structure of the crystals. A molding method is disclosed in which a sheet-shaped oil / fat composition having a good layer can be stably produced and the thickness of the sheet can be adjusted without the need for nozzle replacement. However, this method is only molded into a sheet having a desired thickness with a roll instead of a molding nozzle, and is further inferior to the usual roll-in margarine manufacturing method in terms of productivity.

Japanese Unexamined Patent Publication No. 2001-45970 Japanese Unexamined Patent Publication No. 8-173034

We considered producing roll-in margarine without the use of resting tubes and molded nozzles in order to reduce equipment and operating costs during roll-in margarine production. Further, when using the roll-in margarine to prepare a layered food, the work of uniformly stretching on the dough and folding it into the dough can be completed in a short time, and the workability is good, and the obtained layered form. It is required that the food has a juicy texture and that there is a gap between each layer of the layered food and the floating is good.

In view of the above situation, an object of the present invention is that the product switching time is short, the amount of waste is small, the productivity is high, the production equipment and its operating cost are low, and the workability is good at the time of producing a layered food. It is an object of the present invention to provide a method for producing a roll-in margarine capable of producing a roll-in margarine capable of achieving a juicy texture and good floating in the produced layered food.

As a result of intensive studies to solve the above problems, the present inventors cooled the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state to a specific temperature without using a resting tube and a molding nozzle. After that, it is held for a specific time to crystallize, and then the temperature is raised to a specific temperature while being softened by mixing to adjust the viscosity to a specific value, and a fluid water-in-oil emulsified oil / fat composition is filled in a container. After that, it was found that the above-mentioned problems can be achieved by allowing the mixture to stand at a specific temperature for a specific time or longer, and the present invention has been completed.

That is, in the present invention, the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is cooled to 0 to 25 ° C. and held at the temperature for 10 to 300 seconds without using a resting tube and a molding nozzle. After the analysis, the viscosity was adjusted to 10 to 250 Pa · s by raising the temperature to 10 to 35 ° C. while softening by mixing, and the adjusted fluid water-in-oil emulsified oil / fat composition was filled in a container. After that, the present invention relates to a method for producing roll-in margarine, which comprises allowing it to stand at −30 ° C. to 30 ° C. for 24 hours or more. Preferably, the water-in-oil emulsified oil / fat composition in which the content of palm oil and / or palm fractionated oil is 50 to 95% by weight and the oil / fat is in a melted state in the whole oil / fat of roll-in margarine is 0 to 25. It is cooled to a temperature of 20 to 40 ° C. lower than the melting point of the oil phase portion at ° C., held at that temperature for 10 to 300 seconds to crystallize, and then heated to 10 to 35 ° C. while being softened by mixing. After adjusting the viscosity to 10 to 250 Pa · s, filling the container with the adjusted fluid water-in-oil emulsified oil / fat composition, and then tempering at a temperature of 15 to 30 ° C. for 10 to 100 hours. , -30 to 25 ° C. for 24 hours or more.

According to the present invention, the product switching time is short, the amount of waste is small, the productivity is high, the production equipment and its operating cost are low, and the workability is good at the time of producing the layered food. It is possible to provide a method for producing roll-in margarine, which can produce roll-in margarine capable of achieving a juicy texture and good floating.

Hereinafter, the present invention will be described in more detail. The roll-in margarine produced by the production method of the present invention has physical properties that can be used for producing layered foods, similar to the roll-in margarine produced by the production method using a normal resting tube and a molding nozzle.

The present invention relates to a method for producing roll-in margarine, in which the production method cools a water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state to a specific temperature without using a resting tube and a molding nozzle. After holding for a specific time to crystallize, and then raising the temperature to a specific temperature while softening by mixing, adjusting the viscosity to a specific value, and filling the container with a fluid water-in-oil emulsified oil / fat composition. It is characterized by being allowed to stand at a specific temperature for a specific time or longer.

The water-in-oil emulsified oil / fat composition in the present invention refers to a type of emulsion in which the aqueous phase is dispersed in the oil phase, and the amount of the oil phase in the entire oil / fat composition is usually 30 to 99.5% by weight. The amount of aqueous phase is 0.5-70% by weight. The roll-in margarine of the present invention is obtained by crystallizing the water-in-oil emulsified oil / fat composition into a solid state, and like the water-in-oil emulsified oil / fat composition, the amount of the oil phase in the roll-in margarine. Is 30 to 99.5% by weight, and the amount of the aqueous phase is 0.5 to 70% by weight. Therefore, the roll-in margarine referred to in the present invention includes margarine having an oil content of more than 80% and a fat spread having an oil content of less than 80%.

The fat and oil contained in the water-in-oil emulsified fat and oil composition is not particularly limited as long as it is a fat and oil generally used for roll-in margarine. For example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, saflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, olive oil, sunflower oil, sesame oil, shea butter, monkey fat, cacao. Vegetable fats and oils such as fats; animal fats and oils such as milk fats, corn oils, and lards; Only one type may be used, or two or more types may be used in combination. From the viewpoint of raw material cost, it is preferable to contain palm oil and / or palm oil fractionated oil in an amount of 50 to 95% by weight, and more preferably palm oil is contained in an amount of 50 to 95% by weight. The palm fractionated oil is an oil or fat produced by fractionating palm oil as a raw material. For example, palm stearin, palm hard stearin, palm olein, palm double olein, palm super olein, palm top olein, palm mid-melting point, etc. Can be mentioned.

The water-in-oil emulsified oil / fat composition may appropriately contain components that can be usually blended with roll-in margarine, in addition to the oil / fat and water. Examples of such components include emulsifiers, flavors, antioxidants, colorants, sugars, salts, thickening stabilizers, sweeteners, acidulants, taste materials and the like.

Examples of the emulsifier include soy lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like.

Examples of the flavor include butter flavor, milk flavor and the like.

Examples of the antioxidant include tocopherol, β-carotene, tea extract (catechin and the like) and the like.

Examples of the colorant include β-carotene, caramel, red yeast rice pigment and the like.

Examples of the sugar include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide, trehalose, sugar alcohol and the like.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, starch and the like.

Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, kanzo extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like.

Examples of the acidulant include acetic acid, lactic acid, and gluconic acid.

Examples of the taste material include dairy products, flavor extracts, and other raw materials having a taste, excluding the sugar, the sweetener, and the acidulant. Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated products and enzyme-treated products of milk fat, milk, sweetened condensed milk, fermented milk, fresh cream, cheese and the like. Examples of the flavor extracts include kelp extract, fermented seasoning and the like. Examples of the raw materials having the other tastes include egg yolk, whole egg, coffee, cacao raw material, matcha, green tea, bean paste, fruit juice, pulp, vegetable paste, powdered vegetables and the like.

The method for producing the roll-in margarine of the present invention will be specifically described below. First, the water-in-oil emulsified oil / fat composition in which the oil / fat is in a molten state is cooled to a specific temperature. Here, the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is prepared by heating and melting the oil / fat and, if necessary, adding an oil-soluble component such as an emulsifier to prepare an oil phase. , Water and, if necessary, water-soluble components such as salt, fragrance and taste material are added and agitated aqueous phase is added, and the oil and fat are prepared by emulsifying while maintaining the melted state of the fat and oil. Refers to a water-in-oil emulsified oil / fat composition in which is maintained. Further, it is desirable to perform sterilization treatment either before or after emulsification after mixing the oil phase and the aqueous phase. 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.

The devices used for cooling include a closed continuous tube cooler, which is a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and a cooling device such as a combination of an open type diacooler and a compressor. Alternatively, a cooling kneader may be used.

The minimum temperature of the water-in-oil emulsified oil / fat composition at the time of cooling is preferably 0 to 25 ° C, more preferably 1 to 20 ° C, still more preferably 5 to 15 ° C. When cooled to less than 0 ° C, the water content in the water-in-oil emulsified oil / fat composition may freeze and damage the equipment. If the minimum cooling temperature exceeds 25 ° C, the oil / fat will not crystallize sufficiently. A juicy texture may not be obtained in the layered food, and sufficient gaps may not be formed between the layers, resulting in poor floating. The cooling rate at the time of cooling is not particularly limited, but a cooling rate of -10 to -100 ° C./min is preferable.

The water-in-oil emulsified oil / fat composition cooled as described above is held in a predetermined temperature range in the apparatus used for cooling and crystallized. The temperature range to be maintained is preferably 0 to 25 ° C, more preferably 1 to 20 ° C, and even more preferably 5 to 15 ° C. The time for holding in the temperature range for crystallization (hereinafter, also referred to as cooling holding time) is the time from the time when the temperature of the water-in-oil emulsified oil / fat composition reaches 25 ° C. in the apparatus used for cooling. It means the time from the device used for cooling until the water-in-oil emulsified oil / fat composition is carried out (transferred to the mixed temperature raising device described later), preferably 10 to 300 seconds, more preferably 20 to 200 seconds, and 30 ~ 150 seconds is more preferable. If the cooling retention time is less than 10 seconds, the fats and oils do not crystallize sufficiently, the roll-in margarine does not spread uniformly during the preparation of the layered food, and the workability is poor, and the layered food produced is sufficiently between each layer. No gaps may be formed and the floating may be poor. If it exceeds 300 seconds, the water-in-oil emulsified oil / fat composition is excessively kneaded by the device used for cooling, and the obtained roll-in margarine becomes hard and firm. It may be inferior.

When the oil / fat contained in the water-in-oil emulsified oil / fat composition contains 40% by weight or more of transesterified oil and / or hydrogenated oil, the minimum temperature during cooling is 10 to 20 ° C., and the cooling holding time is It is preferably 10 to 100 seconds. When the oil and fat contained in the water-in-oil emulsified oil and fat composition contains 40% by weight or more of palm oil and / or palm fractionated oil, the minimum temperature during cooling is 5 to 15 ° C., and the cooling holding time is It is preferably 30 to 150 seconds.

Next, the water-in-oil emulsified oil / fat composition crystallized by the cooling is heated to a specific temperature while being softened by miscibility using a miscibility heating device. Examples of the mixing and heating device include a scraping heat exchanger such as an onlator, a multi-tube cylindrical heat exchanger, a heat exchanger with a built-in static mixer, and a pin machine. Further, after passing through the mixed temperature raising device, cooling may be performed again using a closed type continuous tube cooler, a cooling device, or a cooling kneading device. In that case, the water-in-oil type described later is also used. The recooling is performed within a range that satisfies the viscosity of the emulsified oil / fat composition.

The temperature of the water-in-oil emulsified oil / fat composition after the temperature rise by the miscible temperature riser is higher than the temperature held for crystallization described above, and is preferably 10 to 35 ° C, preferably 15 to 30 ° C. Is more preferable, and 20 to 25 ° C. is even more preferable. Further, when cooling is performed again using a closed continuous tube cooler, a cooling device, or a cooling kneading device after passing through the mixed temperature raising device, the water-in-oil emulsified oil / fat composition after recooling is also performed. The temperature of the above is higher than the temperature held for crystallization, preferably 10 to 35 ° C, more preferably 15 to 30 ° C, still more preferably 20 to 25 ° C. If the temperature of the water-in-oil emulsified oil / fat composition after temperature rise or recooling is less than 10 ° C., the viscosity at the time of filling is too high or the viscosity increases due to hardening during filling, resulting in a sheet shape after filling. It may crack or have air holes when it is molded. On the other hand, if the temperature exceeds 35 ° C., most of the crystals may be melted and the aqueous phase portion may be separated after filling, or the physical properties may become unsuitable for roll-in margarine.

The viscosity of the water-in-oil emulsified oil / fat composition after the temperature rise by the miscible temperature riser is preferably 10 to 250 Pa · s, more preferably 20 to 200 Pa · s, and even more preferably 50 to 150 Pa · s. If it is less than 10 Pa · s, a juicy texture cannot be obtained in the prepared layered food, and sufficient gaps may not be formed between the layers, resulting in poor floating. If it exceeds 250 Pa · s, it may not float. The water-in-oil emulsified oil / fat composition is difficult to spread uniformly during rolling, and cracks may occur when the produced roll-in margarine is folded into the dough. The viscosity can be controlled by changing the shearing by the mixing temperature riser. The viscosity can be measured according to a conventional method using a vibration viscometer, a rotary viscometer, a falling ball viscometer, a thin tube viscometer, or the like.

Further, if the viscosity of the water-in-oil emulsified oil / fat composition after the temperature rise by the miscible temperature riser is within the above range, the penetrating value of the water-in-oil emulsified oil / fat composition at the time of filling into the pillow packaging described later will be. Since it is 140 to 460, it is preferable that the penetration value of the roll-in margarine at the time of folding is easily controlled to 50 to 130 in a correlative manner.

Next, the container is filled with a fluid water-in-oil emulsified oil / fat composition having a viscosity within the above range. Examples of the container include pillow packaging. In this case, a fluid water-in-oil emulsified oil / fat composition having a viscosity within the above range is filled in a pillow package, the mouth of the pillow package is closed, and then the roll-in margarine is rolled into a sheet. Can be manufactured. Here, the pillow wrapping refers to a wrapping film that is processed into a bag shape having an opening, filled with the contents, and the opening is closed to wrap the contents. Examples of the method of closing the opening of the pillow package include a heat seal, a chuck, and a method of sandwiching with a clip. The pillow packaging preferably has an easy peeling property in order to achieve both sealing properties and opening workability.

According to the rolling molding method, a fluid water-in-oil emulsified oil / fat composition is filled in a pillow package and then rolled together with the pillow package. Therefore, in the produced roll-in margarine, the packaging film constituting the pillow package is used. The inner surface and the surface of the roll-in margarine in the pillow packaging will be in close contact.

In order to roll and mold a fluid water-in-oil emulsified oil / fat composition filled in a pillow package into a sheet, the emulsified oil / fat composition is (1) sandwiched between two flat plates having an appropriate clearance. Examples include (2) passing between two rollers holding an appropriate clearance, and (3) adjusting the content with respect to the bag capacity and then vibrating to naturally adjust the thickness.

In the present invention, as a container other than pillow packaging, for example, a mold, a plastic case, a cardboard box, or the like can be used. The mold or plastic case that gives the desired roll-in margarine size is filled with a fluid water-in-oil emulsified oil / fat composition, and then allowed to stand to solidify to form the roll-in margarine. Or the roll-in margarine may be obtained by peeling from the plastic case, or after filling the mold, the plastic case, or the cardboard box with a fluid water-in-oil emulsified oil / fat composition. Roll-in margarine may be obtained by slicing a block-shaped margarine formed by allowing it to stand and solidifying to a desired thickness.

Next, margarine is produced by allowing the fluid water-in-oil emulsified oil / fat composition filled in the container to stand at a specific temperature for a specific time or longer. By allowing the mixture to stand under specific conditions in this way, the crystallization of the fats and oils in the water-in-oil emulsified fats and oils composition is promoted, and the crystals are stabilized, so that the production of margarine can be realized.

The temperature at which it is allowed to stand is preferably -30 to 30 ° C, more preferably -20 to 25 ° C, and even more preferably 0 to 10 ° C. If it is lower than -30 ° C, it is disadvantageous in terms of storage cost, and if it exceeds 30 ° C, roll-in margarine is difficult to spread during the production of layered foods, resulting in poor workability and a juicy texture in the produced layered foods. In addition, sufficient gaps may not be formed between the layers, the floating may be poor, and the roll-in margarine may be oil-soaked or deformed.

The standing time is preferably 24 hours or more. If it is less than 24 hours, crystals of fats and oils are not sufficiently precipitated or stable, the physical properties of the produced roll-in margarine are insufficient, and a juicy texture cannot be obtained in the produced layered food. In addition, a sufficient gap may not be formed between the layers, resulting in poor floating. The upper limit of the standing time is preferably 2 years from the viewpoint of storage cost, but is not particularly limited to this.

In a preferred embodiment of the present invention, the content of palm oil and / or palm oil fractionated oil is 50 to 95% by weight in the total fat and oil contained in the roll-in margarine, and the fluid water in the oil is as described above. After the mold emulsified oil / fat composition is filled in a container, it is tempered at a specific temperature for a specific time, and then allowed to stand at a specific temperature lower than the tempering treatment temperature for a specific time or longer. The emulsified oil / fat composition may be rolled after the emulsified oil / fat composition is filled in a container and before the tempering treatment or the standing after the tempering treatment.

In the preferred embodiment, the minimum temperature during cooling is preferably in the range of 0 to 25 ° C. and 20 to 40 ° C. lower than the melting point of the oil phase portion, and 25 to 40 from the melting point of the oil phase portion. A temperature lower by ° C. is more preferable, and a temperature 25 to 35 ° C. lower than the melting point of the oil phase portion is further preferable. When cooled to less than 0 ° C, the water content in the water-in-oil emulsified oil / fat composition may freeze and damage the equipment. Above 25 ° C, the oil / fat does not crystallize sufficiently and is juicy in the prepared layered food. The texture may not be obtained, and sufficient gaps may not be formed between the layers, resulting in poor floating. Further, if the oil phase is cooled to a temperature not lower than 20 ° C., the fat or oil may not crystallize sufficiently, and if the oil or fat is cooled to a temperature lower than 40 ° C., the cost for cooling is reduced. May take too much. The cooling rate during cooling is preferably -20 to −110 ° C./min.

The tempering treatment is preferably carried out at 15 to 30 ° C. for 10 to 100 hours. The tempering treatment temperature is more preferably 18 to 27 ° C, still more preferably 20 to 25 ° C. If the temperature at the time of tempering is less than 15 ° C, the tempering effect cannot be sufficiently obtained, so that the improvement of the physical properties of the roll-in margarine by the tempering treatment may be insufficient. If the temperature exceeds 30 ° C, the roll-in margarine is required. The quality of roll-in margarine may deteriorate due to further softening and oil immersion. The tempering treatment time is more preferably 18 to 72 hours, even more preferably 24 to 48 hours. If it is less than 10 hours, the tempering effect may not be sufficiently obtained, while if the tempering is performed for more than 100 hours, the effect may reach a plateau and the productivity may decrease.

After the tempering treatment, it is necessary to stand at a specific temperature lower than the tempering treatment temperature for a specific time or longer. Specifically, the temperature at rest is preferably -30 to 25 ° C, more preferably -20 to 25 ° C, and even more preferably 0 to 10 ° C. If it is lower than -30 ° C, it is disadvantageous in terms of storage cost, and if it exceeds 25 ° C, roll-in margarine is difficult to spread during the production of layered foods, resulting in poor workability and a juicy texture in the produced layered foods. In addition, a sufficient gap may not be formed between the layers, resulting in poor floating. The standing time is preferably 24 hours or more. If it is less than 24 hours, crystals of fats and oils are not sufficiently precipitated or stable, the physical properties of the produced roll-in margarine are insufficient, and a juicy texture cannot be obtained in the produced layered food. In addition, a sufficient gap may not be formed between the layers, resulting in poor floating. The upper limit of the standing time is preferably 2 years from the viewpoint of storage cost, but is not particularly limited to this.

The roll-in margarine produced by the present invention can be used for producing layered foods by wrapping it in a dough, stretching it, and then baking it, similarly to the roll-in margarine produced by a conventional production method.

Examples of the layered food include, but are not limited to, Danish pastry, croissants, pies and the like.

The amount of roll-in margarine to be blended in the layered food varies depending on the type of layered food to be produced, and is not particularly limited as long as the effects of the present invention are exhibited, but is preferably 15 to 40% by weight in the entire layered food.

The method for producing the layered food is not particularly limited, and known raw materials can be used, and known formulations and known methods can be adopted, except that the roll-in margarine produced according to the present invention is used.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

The raw materials used in the examples and comparative examples are as follows.
1) "Palm oil" manufactured by Kaneka Corporation
2) "Palm stearin" manufactured by Kaneka Corporation
3) "Palm Extremely Hardened Oil" manufactured by Kaneka Corporation
4) "Palm kernel oil" manufactured by Kaneka Corporation
5) "Rapeseed oil" manufactured by Kaneka Corporation
6) "Emargie MS" manufactured by RIKEN Vitamin Co., Ltd.
7) "Soy lecithin" manufactured by J-Oil Mills Co., Ltd.
8) "Butter flavor" manufactured by Takasago International Corporation
9) "Skim milk powder" manufactured by Megmilk Snow Brand Co., Ltd.
10) "Refined salt" manufactured by Salt Industry Center of Japan
11) "Lard" manufactured by Kaneka Corporation
12) "Million" manufactured by Nisshin Seifun Co., Ltd.
13) "Violet" manufactured by Nisshin Seifun Co., Ltd.
14) "GK" manufactured by Kaneka Corporation
15) "Johakuto P" manufactured by Nissin Sugar Co., Ltd.
16) "Egg" made by Akagi Chicken Egg GP Center Co., Ltd.
17) "Everlight G" manufactured by Kaneka Corporation
18) "New Food C" manufactured by Kaneka Corporation

<Product switching time>
The product switching time in the production of roll-in margarine is "β" for coloring the water-in-oil emulsified oil / fat composition having the same composition as in Examples 1 to 13 or Comparative Examples 1 to 9 and in which the oil / fat is in a melted state. -Carrotene 30% FS "(manufactured by DSM Nutritional Products Co., Ltd.) was added to produce a water-in-oil emulsified oil / fat composition, and the water-in-oil emulsified oil / fat composition was used in Examples 1 to 13 or Comparative Examples 1 to 1, respectively. After the introduction into the production apparatus of 9, the water-in-oil emulsified oil / fat composition in which the oils and fats of Examples 1 to 13 or Comparative Examples 1 to 9 are in a melted state is introduced into the production apparatus, respectively, and the roll-in margarine is used. The time required for the yellow color to disappear completely was measured and evaluated according to the following criteria.
3 points: It takes less than 5 minutes for the yellow color of the pigmented roll-in margarine to completely disappear.
2 points: It takes 5 to 30 minutes for the yellow color of the pigmented roll-in margarine to completely disappear.
1 point: It takes more than 30 minutes for the yellow color of the pigmented roll-in margarine to completely disappear.

<Disposal amount>
The amount of waste in the production of roll-in margarine was 100 kg of the water-in-oil emulsified oil / fat composition charged into the closed continuous tube cooler in Examples 1 to 13 or Comparative Examples 1 to 9, and finally obtained. The difference from the amount of roll-in margarine was taken as the amount of waste and evaluated according to the following criteria.
3 points: The amount of waste is less than 15 kg.
2 points: The amount of waste is 15 to 25 kg.
1 point: The amount of waste exceeds 25 kg.

<Productivity>
The productivity of roll-in margarine is as follows: 200 kg of a water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is put into a closed continuous tube cooler, and then 100 kg of the composition is charged from a mixing temperature riser or a molding nozzle. It was evaluated according to the following criteria according to the time until it was discharged to the outside (hereinafter referred to as the time related to productivity).
3 points: Productivity time is less than 90 minutes.
2 points: The time related to productivity is 90 to 120 minutes.
1 point: Productivity time exceeds 120 minutes.

<Equipment and operating costs>
The equipment and operating costs in the production of roll-in margarine were evaluated according to the following criteria depending on the presence or absence of resting tubes and molded nozzles.
〇: Neither the resting tube nor the molded nozzle is used.
X: A resting tube and / or a molded nozzle is used.

<Workability during Danish pastry>
In the preparation of Danish pastry, the workability when the roll-in margarines of Examples 1 to 13, Comparative Example 1 and Comparative Examples 3 to 9 which were temperature-controlled at 15 ° C. for 3 hours were folded into the dough was comprehensively determined according to the following criteria. Evaluated to.
5 points: Roll-in margarine spreads evenly in the dough, and the working time is very short.
4 points: There is almost no bias in the growth of roll-in margarine, and the working time is short.
3 points: There is a slight bias in the growth of roll-in margarine, but the working time is short.
2 points: There are many parts where the roll-in margarine is not uniformly stretched, and the working time is long.
1 point: Roll-in margarine does not stretch, lumps of roll-in margarine are seen on the dough, and the working time is very long.

<Juicy texture of Danish pastry>
The Danish pastries prepared in Examples 1 to 13 and Comparative Examples 1 and 3 to 9 were eaten by 10 skilled panelists and evaluated according to the following criteria. The average value of each person's evaluation value is shown.
5 points: I feel the juicy texture very strongly.
4 points: I strongly feel the juicy texture.
3 points: I feel a juicy texture.
2 points: I don't feel the juicy texture very much.
1 point: I don't feel the juicy texture.

<Float of Danish>
The Danish pastries prepared in Examples 1 to 13 and Comparative Examples 1 and 3 to 9 were cut, and 10 skilled panelists observed the cross section and evaluated them according to the following criteria. The average value of each person's evaluation value is shown.
5 points: Very good floating, with sufficient gaps between each layer.
4 points: Good floating, with sufficient gaps between most layers.
3 points: Good floating, and there is a part without sufficient gap between each layer.
2 points: There are many parts where there is not enough gap between each layer due to poor floating.
1 point: Very poor floating, there is not enough space between most fabrics.

<Comprehensive evaluation>
Based on the product switching time and amount of waste in roll-in margarine production, roll-in margarine productivity, equipment and operation costs, workability during Danish pastry production, Danish juicy texture, and floating evaluation results. A comprehensive evaluation was conducted. The evaluation criteria at that time are as follows.
A: Product switching time and amount of waste in roll-in margarine production, roll-in margarine productivity are all 3 points, equipment and operating costs are ○, workability during Danish pastry production, and Danish juicy texture , And all the floats satisfy 4.0 points or more and 5.0 points or less.
B: Product switching time and amount of waste in roll-in margarine production, roll-in margarine productivity is 3 or 2 points, equipment and operating costs are ○, workability during Danish pastry production, and Danish juiciness. The texture and floating are all 3.5 points or more and 5.0 points or less, and at least one of 3.5 points or more and less than 4.0 points.
C: Product switching time and amount of waste in roll-in margarine production, roll-in margarine productivity is 3 or 2 points, equipment and operating costs are ○, workability during Danish pastry production, and Danish juiciness. The texture and floating are all 3.0 points or more and 5.0 points or less, and at least one of 3.0 points or more and less than 3.5 points.
D: Product switching time and amount of waste in roll-in margarine production, roll-in margarine productivity is 3 or 2 points, equipment and operating costs are ○, workability during Danish pastry production, and Danish juiciness. The texture and floating are all 2.0 points or more and 5.0 points or less, and at least one of 2.0 or more and less than 3.0 points.
E: Product switching time in roll-in margarine production, waste amount, roll-in margarine productivity is one point, equipment and operating cost is ×, workability at the time of Danish pastry, juicy food of Danish pastry In the evaluation of feeling and floating, there is at least one less than 2.0, or the evaluation of Danish could not be done.

(Production Example 1) Production of transesterified oils and fats 55 parts by weight of palm oil, 18 parts by weight of extremely hydrogenated palm oil, and 27 parts by weight of palm kernel fractionated soft oil (iodine value 24.5): 27 parts by weight are mixed and 90 by weight under a reduced pressure of 500 Pa. The mixture was heated to ° C., 0.2 parts by weight of sodium methylate was added, and the mixture was stirred for 30 minutes to obtain a transesterified oil and fat.

(Example 1)
According to the formulation shown in Table 1, 55.0 parts by weight of palm oil, 8.1 parts by weight of palm stear, 1.6 parts by weight of palm extremely hydrogenated oil, 8.1 parts by weight of palm kernel oil, and 8.1 parts by weight of rapeseed oil are mixed. did. 0.5 parts by weight of monoglyceride, 0.5 parts by weight of soybean lecithin, and 0.1 parts by weight of butter flavor were added to this oil / fat mixture, and after melting at 70 ° C., the mixture was kept at 65 to 70 ° C. to prepare an oil phase. The melting point of the oil phase was 38 ° C. Further, 1.0 part by weight of salt and 0.5 part by weight of skim milk powder are added to 16.5 parts by weight of water, stirred, sterilized at 80 to 85 ° C. for 20 minutes, and then maintained at 65 to 70 ° C. to form an aqueous phase. did. The aqueous phase was added to the oil phase and emulsified for 20 minutes or more to obtain an emulsion.

The emulsion in which the obtained fats and oils are melted is put into a closed continuous tube cooler (combinator: 1.3 L capacity), and the final temperature is reached while kneading at a cooling rate of -30 to -50 ° C / min. It was rapidly cooled to 10 ° C. In this cooling process, the product temperature reaches 25 ° C. in the closed continuous tube cooler in the line of the roll-in margarine manufacturing equipment, and then reaches 10 ° C. to mix and raise the temperature (pin machine: 2.0L). The emulsion is held in the cooler for 94 seconds until it is transferred to the capacity), then transferred to the mixed temperature raising device, softened by the mixed temperature raising device, heated to 23 ° C., and then filled in a pillow package. did. Here, the total piping capacity from the closed type continuous tube cooler to the mixing temperature riser was 0.7 L.

After 10 seconds of filling, the viscosity and penetrating value of the emulsion are measured, and then the pillow packaging is quickly heat-sealed so that it has a sheet-like capacity of 10 mm in thickness, sandwiched between two flat plates, rolled, and thickened. A 10 mm block margarine was obtained. This block margarine was tempered at 20 ° C. for 24 hours and then allowed to stand at 4 ° C. for 240 hours to obtain a roll-in margarine having a sheet thickness of 10 mm. In the above process, the productivity time was 81 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. The viscosity of the emulsion was measured 10 seconds after filling, and the value of the viscosity is substantially the same as the value of the viscosity of the emulsion immediately before filling. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine. That is, according to the formulation shown in Table 2, the raw materials excluding roll-in margarine and shortening were mixed with a mixer for 3 minutes at low speed and 3 minutes at medium and high speed, then mixed with shortening, and further mixed for 3 minutes at low speed and 3 minutes at medium and high speed. The kneading temperature was set to 25 ° C. After fermenting the dough at room temperature for 30 minutes, the dough was cooled at 1 ° C. for 5 hours.

After molding 1916 g of the cooled dough, 500 g of roll-in margarine temperature-controlled at 15 ° C. was allowed to stand and wrapped. At this time, the size of the dough before stretching, which wrapped the roll-in margarine, was 36 cm (length) x 14.4 cm (width) x 5 cm (thickness). This dough is stretched stepwise every 5 mm until it becomes 10 mm thick using a reverse sheeter, then stepwise stretched every 2 mm, and finally the dough is stretched using a reverse sheeter adjusted to a thickness of 4 mm. It was extended to a thickness of 4 mm. Subsequently, the dough was folded in three, and then the dough was stretched to a thickness of 3 mm using a reverse sheeter adjusted to a thickness of 3 mm. The obtained dough was cooled at 1 ° C. for 10 hours, further folded in three, and then the dough was stretched to a thickness of 2.5 mm using a reverse sheeter adjusted to a thickness of 2.5 mm. After molding the dough, the dough was finally fermented in a proofer at 35 ° C. and 70% humidity for 1 hour, and then baked in an oven at 200 ° C. for 15 minutes to obtain a Danish pastry. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 1.

(Example 2)
Roll-in margarine was obtained in the same manner as in Example 1 except that the cooling holding time was set to 29 seconds according to the production conditions in Table 1. In the above process, the productivity time was 25 minutes and the waste amount was 13 kg. The product switching time was 1.5 minutes. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 1.

(Example 3)
Roll-in margarine was obtained in the same manner as in Example 1 except that the cooling holding time was 131 seconds according to the production conditions in Table 1. In the above process, the productivity time was 113 minutes and the waste amount was 13 kg. The product switching time was 3.2 minutes. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 1.

(Comparative Example 1)
According to the production conditions in Table 1, the obtained emulsion in a melted state was rapidly cooled to a final temperature of 10 ° C. in a closed continuous tube cooler (combinator: 1.3 L capacity). In this cooling process, the product temperature reaches 25 ° C in the closed continuous tube cooler in the line of the roll-in margarine manufacturing equipment, and then reaches 10 ° C to reach the resting tube (17.0 L capacity, 20). The emulsion was held in the cooler for 94 seconds until it was transferred to (° C.), then transferred to a resting tube, and a block margarine having a thickness of 10 mm was obtained through a molding nozzle. Here, the total piping capacity from the closed continuous tube cooler to the resting tube was 0.7 L.

The viscosity and penetrating value were measured 10 seconds after discharge from the molding nozzle. This block margarine was allowed to stand at 4 ° C. for 240 hours to obtain a roll-in margarine having a sheet thickness of 10 mm. In the above process, the productivity time was 95 minutes and the waste amount was 28 kg. The product switching time was 25.6 minutes. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 1.

(Comparative Example 2)
An attempt was made to obtain roll-in margarine in the same manner as in Comparative Example 1 except that the cooling holding time was set to 29 seconds according to the production conditions in Table 1, but the block margarine discharged from the molding nozzle was too soft to be molded. It was. The water-in-oil emulsified oil / fat composition that could not be molded was allowed to stand at 4 ° C. for 240 hours. In the above process, the time related to productivity was 29 minutes, and the amount of waste in the process of obtaining the water-in-oil emulsified oil / fat composition that could not be molded was 28 kg. The product switching time was 14.8 minutes. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling. Since the roll-in margarine could not be molded, the Danish could not be produced.

(Comparative Example 3)
Roll-in margarine was obtained in the same manner as in Comparative Example 1 except that the cooling holding time was 131 seconds according to the production conditions in Table 1. In the above process, the productivity time was 133 minutes and the waste amount was 28 kg. The product switching time was 31.8 minutes. Table 1 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 1.

From Table 1, the roll-in margarines of Examples 1 to 3 cool the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state in the range of 0 to 25 ° C. without using a resting tube and a molding nozzle. The holding time at the temperature is in the range of 10 to 300 seconds, and after filling the container, it is allowed to stand at -30 ° C to 30 ° C for 24 hours or more, and any roll-in margarine. However, the product switching time was short, the amount of waste was small, the productivity was good, and the cost was low. And, all Danish pastries made using these roll-in margarines have a short working time at the time of making Danish pastry, good workability, a strong juicy texture, good floating, and most layers. There was a sufficient gap between them, and the overall evaluation was good.

On the other hand, the roll-in margarine of Comparative Example 1 had a time of 94 seconds to be transferred to the mixing and heating device, was transferred to a resting tube, was molded through a molding nozzle, and was not tempered. Although the evaluation of Danish pastry produced using this was good, the overall evaluation was poor because the amount of waste was large and the cost was high during the production of roll-in margarine. Further, the roll-in margarine of Comparative Example 2 had a time of 29 seconds to be transferred to the mixing and heating device, was transferred to a resting tube, was molded through a molding nozzle, and was not tempered. In addition to the large amount of waste and high cost, roll-in margarine could not be molded, and the overall evaluation was poor. Further, the roll-in margarine of Comparative Example 3 had a time of 131 seconds to be transferred to the mixing and heating device, was transferred to a resting tube, was molded through a molding nozzle, and was not tempered. Although the evaluation of Danish pastry produced using this was good, the overall evaluation was poor because the roll-in margarine had a long product switching time, a large amount of waste, low productivity, and high cost. ..

(Example 4)
Examples except that the obtained emulsion was cooled to a final ultimate temperature of 3 ° C., the cooling holding time was set to 59 seconds, and the emulsion was softened by a mixing temperature riser to raise the temperature to 21 ° C. according to the production conditions in Table 3. Roll-in margarine was obtained in the same manner as in 1. In the above process, the productivity time was 69 minutes and the waste amount was 13 kg. The product switching time was 2.2 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

(Example 5)
Examples except that the obtained emulsion was cooled to a final ultimate temperature of 22 ° C., the cooling holding time was set to 134 seconds, and the emulsion was softened by a mixing temperature riser to raise the temperature to 28 ° C. according to the production conditions in Table 3. Roll-in margarine was obtained in the same manner as in 1. In the above process, the productivity time was 94 minutes and the waste amount was 13 kg. The product switching time was 3.2 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

(Example 6)
Examples except that the obtained emulsion was cooled to a final ultimate temperature of 6 ° C., the cooling holding time was set to 19 seconds, and the emulsion was softened by a mixing temperature riser to raise the temperature to 21 ° C. according to the production conditions in Table 3. Roll-in margarine was obtained in the same manner as in 1. In the above process, the productivity time was 20 minutes and the waste amount was 13 kg. The product switching time was 1.4 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

(Comparative Example 4)
Roll-in margarine was used in the same manner as in Example 1 except that the obtained emulsion was cooled to a final temperature of 28 ° C., softened by a mixing temperature riser and heated to 31 ° C. according to the production conditions in Table 3. Obtained. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

(Comparative Example 5)
A roll-in margarine was obtained in the same manner as in Example 1 except that the obtained emulsion was cooled to a final temperature of 15 ° C. and the cooling holding time was set to 7 seconds according to the production conditions in Table 3. In the above process, the productivity time was 12 minutes and the waste amount was 13 kg. The product switching time was 1.2 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

(Comparative Example 6)
Roll-in margarine was obtained in the same manner as in Example 1 except that the cooling holding time was set to 361 seconds and the temperature was raised to 25 ° C. by softening with a mixing temperature raising device according to the production conditions in Table 3. In the above process, the productivity time was 171 minutes and the waste amount was 13 kg. The product switching time was 7.1 minutes. Table 3 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 3.

From Table 3, in the roll-in margarines of Examples 1 and 4 to 6, the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is cooled in the range of 0 to 25 ° C. and the holding time at the temperature. The range was from 10 to 300 seconds, and all roll-in margarines had a very short product switching time, a very small amount of waste, good productivity, and no cost. And, all Danish pastries made using these roll-in margarines have a short working time at the time of making Danish pastry, good workability, a strong juicy texture, good floating, and most layers. There was a sufficient gap between them, and the overall evaluation was good.

On the other hand, the roll-in margarine of Comparative Example 4 is a water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state, cooled at a high temperature of 28 ° C., and the evaluation at the time of producing the roll-in margarine is good. Despite this, the Danish pastry made with this roll-in margarine does not feel very juicy, has a very poor float, and there is not enough space between most doughs. The overall evaluation was bad. Further, the roll-in margarine of Comparative Example 5 is a roll-in in which the water-in-oil emulsified margarine composition in which the fat is in a melted state is cooled to 15 ° C. and the holding time at the temperature is as short as 7 seconds. Although the evaluation of margarine at the time of production was good, the Danish pastry produced using this roll-in margarine had many parts where the roll-in margarine was not uniformly stretched at the time of production, resulting in poor workability and poor floating. , There were many parts where there were not enough gaps between each layer, and the overall evaluation was poor. Further, in the roll-in margarine of Comparative Example 6, the water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is cooled to 10 ° C. and the holding time at the temperature is as long as 361 seconds. The Danish pastry produced using margarine had good workability, juicy texture and floating during production, but the productivity of roll-in margarine was very poor, and the overall evaluation was poor.

(Example 7)
According to the production conditions in Table 4, the obtained emulsion was cooled to the final ultimate temperature of 11 ° C., the cooling holding time was set to 134 seconds, the emulsion was softened by a mixing temperature riser to raise the temperature to 13 ° C., and the tempering treatment was performed at 25 ° C. Roll-in margarine was obtained in the same manner as in Example 1 except that it was carried out at ° C. In the above process, the productivity time was 94 minutes and the waste amount was 13 kg. The product switching time was 3.2 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

(Example 8)
According to the production conditions in Table 4, the obtained emulsion was cooled to the final ultimate temperature of 5 ° C., the cooling holding time was set to 59 seconds, the emulsion was softened by a mixing temperature riser to raise the temperature to 32 ° C., and the tempering treatment was performed at 18 ° C. Roll-in margarine was obtained in the same manner as in Example 1 except that it was carried out at ° C. In the above process, the productivity time was 69 minutes and the waste amount was 13 kg. The product switching time was 2.2 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

(Example 9)
Roll-in margarine was obtained in the same manner as in Example 1 except that the standing temperature after tempering the block margarine was set to −20 ° C. according to the production conditions in Table 4. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

(Example 10)
Roll-in margarine was obtained in the same manner as in Example 1 except that the standing temperature after tempering the block margarine was set to 27 ° C. according to the production conditions in Table 4. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

(Comparative Example 7)
According to the production conditions in Table 4, the obtained emulsion was cooled to a final ultimate temperature of 15 ° C., softened by a mixing temperature riser to raise the temperature to 37 ° C., and tempered at 15 ° C. Roll-in margarine was obtained in the same manner as in Example 1. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

(Comparative Example 8)
Roll-in margarine was obtained in the same manner as in Example 1 except that the standing temperature after tempering the block margarine was 33 ° C. according to the production conditions in Table 4. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 4 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 4.

From Table 4, the roll-in margarines of Examples 1 and 7 to 10 have a temperature rise temperature of 10 to 35 ° C. after softening by mixing, and a standing temperature of −30 ° C. to 30 ° C. after filling in a container. All roll-in margarines had a very short product switching time, a very small amount of waste, good productivity, and no cost. And, all Danish pastries made using these roll-in margarines have a short working time at the time of making Danish pastry, good workability, a strong juicy texture, good floating, and most layers. There was a sufficient gap between them, and the overall evaluation was good.

On the other hand, the roll-in margarine of Comparative Example 7 had a high temperature rise temperature of 37 ° C. due to softening due to mixing, and although the evaluation at the time of producing the roll-in margarine was good, it was produced using this roll-in margarine. The Danish pastry did not feel a juicy texture so much, it did not float well, and there were many parts where there were not enough gaps between each layer, and the overall evaluation was poor. Further, the roll-in margarine of Comparative Example 8 had a high standing temperature of 33 ° C. after being filled in a container, and although the evaluation at the time of producing the roll-in margarine was good, it was produced using this roll-in margarine. In the Danish pastry, the roll-in margarine did not stretch during production, and lumps of roll-in margarine were seen in the dough, the workability was very poor, the juicy texture was not felt, and the floating was also very poor. There were not enough gaps between the fabrics, and the overall evaluation was poor.

(Example 11)
Roll-in margarine was obtained in the same manner as in Example 1 except that the standing time after tempering the block margarine was set to 36 hours according to the production conditions in Table 5. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 5 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 5.

(Comparative Example 9)
Roll-in margarine was obtained in the same manner as in Example 1 except that the standing time after tempering the block margarine was set to 12 hours according to the production conditions in Table 5. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 5 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 5.

From Table 5, the roll-in margarine having a standing time of 36 hours after the tempering treatment of Example 11 was evaluated at the time of producing the roll-in margarine as compared with the roll-in margarine of Example 1 having a standing time of 240 hours. The Danish pastry was equivalent and good, and the Danish pastry prepared using the roll-in margarine of Example 11 was slightly inferior to the Danish pastry of Example 1, but the overall evaluation was good. On the other hand, the roll-in margarine having a standing time of 12 hours after the tempering treatment of Comparative Example 9 had a poor juicy texture and floating of Danish pastry, and the overall evaluation was poor.

(Example 12)
According to the formulation shown in Table 5, the composition of fats and oils was 8.1 parts by weight of palm stea, 14.6 parts by weight of rapeseed oil, 21.8 parts by weight of transesterified oil and fat of Production Example 1, and 36.4 parts by weight of lard. , Palm extremely hydrogenated oil and palm kernel oil are not used, and the obtained emulsion is cooled to a final reaching temperature of 16 ° C. and softened by a mixing temperature riser to raise the temperature according to the production conditions shown in Table 5. Roll-in margarine was obtained in the same manner as in Example 1 except that the temperature was 24 ° C. and no tempering treatment was performed. In the above process, the productivity time was 77 minutes and the waste amount was 13 kg. The product switching time was 2.6 minutes. Table 5 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 5.

From Table 5, the roll-in margarine of Example 12 in which the oil and fat composition was changed from Example 1 and the tempering treatment was not performed had the same evaluation at the time of producing the roll-in margarine as compared with the roll-in margarine of Example 1. The Danish pastry, which was good and was prepared using the roll-in margarine of Example 12, was slightly inferior in workability at the time of preparation as compared with the Danish pastry of Example 1, but the juicy texture and floating were superior. The overall evaluation was good.

(Example 13)
According to the manufacturing conditions in Table 5, after softening with a mixing temperature raising device and raising the temperature, the margarine is filled in cardboard instead of pillow packaging, tempered and allowed to stand, and then the obtained margarine is used as a 10 mm sheet using a slicer. Roll-in margarine was obtained in the same manner as in Example 1 except that it was formed into a shape. In addition, in the same manner as in Example 1, the viscosity and the penetrating value were measured 10 seconds after filling the cardboard. In the above process, the productivity time was 77 minutes and the waste amount was 17 kg. The product switching time was 2.6 minutes. Table 5 shows the values of viscosity and penetrating value measured 10 seconds after filling.

Next, a Danish pastry was prepared using the obtained roll-in margarine in the same manner as in Example 1. The workability in preparing the Danish pastry and the juicy texture and floating of the obtained Danish pastry were evaluated, and the results are shown in Table 5.

From Table 5, the roll-in margarine of Example 13 in which the margarine filled in the cardboard was molded into a sheet from the pillow packaging of Example 1 had a slightly larger amount of waste than the roll-in margarine of Example 1. , Other evaluations during the production of roll-in margarine are the same, and the Danish pastry produced using the roll-in margarine of Example 13 is slightly inferior in workability during production as compared with the Danish pastry of Example 1. However, the juicy texture and float were equivalent, and the overall evaluation was good.

Claims (2)

A water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is cooled to 0 to 25 ° C., held at the temperature for 10 to 300 seconds to crystallize, and then mixed without using a listing tube and a molding nozzle. The viscosity is adjusted to 10 to 250 Pa · s by raising the temperature to 10 to 35 ° C. while softening the mixture, and after filling the container with the adjusted fluid water-in-oil emulsified oil / fat composition, the temperature is -30 ° C. A method for producing roll-in margarine, which comprises allowing it to stand at 30 ° C. for 24 hours or more. The content of palm oil and / or palm fractionated oil in the total fat and oil of roll-in margarine is 50 to 95% by weight.
The water-in-oil emulsified oil / fat composition in which the oil / fat is in a molten state is cooled to a temperature of 0 to 25 ° C. and 20 to 40 ° C. lower than the melting point of the oil phase portion, and held at that temperature for 10 to 300 seconds. After crystallization, the temperature is raised to 10 to 35 ° C. while softening by mixing to adjust the viscosity to 10 to 250 Pa · s, and the adjusted fluid water-in-oil emulsified oil / fat composition is filled in a container. The method for producing roll-in margarine according to claim 1, wherein the oil is tempered at a temperature of 15 to 30 ° C. for 10 to 100 hours and then allowed to stand at 30 to 25 ° C. for 24 hours or more.