JP6916710B2 - Water-in-water emulsion for layered foods and methods for producing plastic fats and oils and layered foods using the emulsion - Google Patents

Description

The present invention relates to a water-in-oil emulsion for layered foods and a method for producing plastic fats and oils and layered foods using the same.

When producing layered foods such as Danish pastry, croissants, and pies, a water-in-oil emulsion, which is a plastic fat, is wrapped between the dough, and then folding and rolling are repeated to layer the plastic fat in the dough. Fold in to create multiple layers of dough and a thin layer of plastic oil. Then, by baking the dough in which the plastic fats and oils are folded, a layered food having a layered structure can be obtained.

Traditionally, sweet layered foods have been widely preferred by consumers. When a large amount of sugar is added directly to the dough to add sweetness to the layered food, the dough becomes sticky and softens, resulting in poor workability. Since an oil / fat layer having a large thickness is not formed, it becomes difficult to obtain a calcined product having a large volume. As a technique for dealing with such a problem, Patent Document 1 proposes a sugar-added type water-in-oil emulsion in which sugar is added to the water-in-oil emulsion to be folded into a dough.

In the technique described in Patent Document 1, a blended oil containing a partially hydrogenated hydrogenated oil is used in Examples. As described above, hydrogenated oils partially hydrogenated have been widely used in conventional oils and fats for confectionery and bakery. However, it is said that the trans fatty acid contained in this hydrogenated oil increases the risk of arteriosclerosis, and due to the growing health consciousness, it is strongly desired to reduce the amount of trans fatty acid in recent years.

Even in the case of blending fats and oils with a reduced amount of trans fatty acids, it is desired that the layered food in which the water-in-oil emulsion is folded into a dough and baked has good melting in the mouth and good flavor release. However, the water-in-oil emulsion for layered foods requires hardness as a physical property in order to fold into the dough in layers as plastic fats and oils to form a thin layer of plastic fats and oils, and the fats and oils are required to secure the hardness. Since the melting point of the oil tends to be high, it is difficult to sharpen the melting in the mouth and to make it compatible with the flavor release. In particular, in the case of blending fats and oils with a reduced amount of trans fatty acids, there is a problem that it is difficult to feel sweetness due to poor melting in the mouth.

Furthermore, if it is possible to add richness in addition to the original flavor due to flavor and the like as well as sweetness, it is possible to meet the taste of consumers. Here, the rich taste means to feel the thickness of the taste, which is derived from sweetness, and sugars and fats and oils are involved.

As a water-in-oil emulsion to which sugar is added, the technique described in Patent Document 2 has also been proposed. The problem with this technology is that the flavor of caramel, which is a water-soluble flavoring agent, remains even after firing, and by suppressing the volatilization of the water-soluble flavoring agent by the water-retaining power of sugars, the flavor volatilizes during firing. It is said to have been suppressed. However, it has been disclosed that in a fat and oil formulation with a reduced amount of trans fatty acids, melting in the mouth and flavor release are improved, and the combination of the fat and oil composition and sugars produces a richness derived from sweetness in addition to the original flavor. do not have.

Japanese Unexamined Patent Publication No. 2006-325503 JP-A-2010-94080

The present invention has been made in view of the above circumstances, and in the oil and fat blending in which the amount of trans fatty acid is reduced, the layered food has good melting in the mouth and flavor release, and has sweetness as well as sweetness in addition to the original flavor. To provide a layered food oil-in-water emulsion which can impart the derived richness and has good extensibility when folded into a dough in layers, and a method for producing plastic fats and oils and layered foods using the emulsion. It is an issue.

In order to solve the above problems, the layered food oil-in-water emulsion of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and oleic acid bound to the 2-position of triglyceride. The content of is 35 to 57% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride.
The content of trans fatty acid in the constituent fatty acids of triglyceride is less than 3% by mass with respect to the total mass of fatty acids of triglyceride.

The plastic fat and oil of the present invention comprises the water-in-water emulsion for layered foods.

The method for producing a layered food product of the present invention is characterized in that the plastic fats and oils are folded into a dough and the dough is baked.

According to the present invention, in the oil and fat blending in which the amount of trans fatty acid is reduced, the layered food has good melting in the mouth and flavor release, and it is possible to impart not only sweetness but also a richness derived from sweetness in addition to the original flavor. It has good extensibility when folded into the dough in layers, and a voluminous baked product can be obtained.

Hereinafter, the present invention will be described in detail.

In the layered food oil-in-water emulsion of the present invention, the content of oleic acid bound to the 2-position of triglyceride is 35 to 57% by mass with respect to the total mass of fatty acids bound to the 2-position of triglyceride. be. When the content of oleic acid bound to the 2-position of triglyceride is within this range, the layered food melts in the mouth and releases the flavor well, and along with the sweetness, in addition to the original flavor due to the flavor, the richness derived from the sweetness It can add flavor. It has good extensibility when folded into the dough in layers, and a voluminous baked product can be obtained. The content of oleic acid bound to the 2-position of the triglyceride is more preferably 40 to 50% by mass because the flavor release and the richness derived from the sweetness are particularly good.

Further, in the layered food oil-in-water emulsion of the present invention, the total amount of triglycerides XOX and XOY is 19 to 44% by mass with respect to the total mass of triglycerides, and lauric acid bound to the 2-position of triglycerides. The total amount of acid and myristic acid is preferably 0.1 to 7% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride. However, X, O and Y in triglycerides XOX and XOY are as follows.
X: Saturated fatty acid with 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid with 16 or more carbon atoms The total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride are as described above. Within the range of, the extensibility when folded into the dough in layers is particularly good, the oil and fat spreads easily evenly when folded into the dough, and the difficult work is more difficult to prevent the oil and fat from running out when folded into the dough. It is possible to easily obtain a baked product that is reduced and has a large volume. From the viewpoint of particularly good extensibility, the layered food oil-in-water emulsion of the present invention has a total amount of triglycerides XOX and XOY of 25 to 35% by mass with respect to the total mass of triglycerides, and triglycerides. It is more preferable that the total amount of lauric acid and myristic acid bound to the 2-position of the triglyceride is 1.5 to 5.0% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride.

The content of oleic acid bound to the 2-position of the above triglyceride, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by blending fats and oils. The types of individual fats and oils used on an industrial scale, their fatty acid composition and triglyceride composition, and the types of their characteristic points are already known and can be grasped by measurement. With reference to the results disclosed in the Examples of the above, in order to obtain the effect of the present invention, the fat and oil composition for keeping the above fatty acid composition and triglyceride composition essential for the present invention within the range of the above-mentioned fatty acid composition and triglyceride composition essential to the present invention without any particular difficulty. You could choose. The fats and oils used in the water-in-water emulsion for layered foods of the present invention are not particularly limited, but are palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, coconut oil, cottonseed oil, and sunflower. Oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, irippe fat, coconut fat, pork fat (lard), beef fat, milk fat, their fractionated oil or their deodorizing oil, processed oil (One or more treatments of curing and ester exchange reaction) and the like. It is preferable to use two or more of these fats and oils in combination.

In the present invention, the triglyceride in fats and oils is a compound having a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of the triglyceride represent the positions to which the fatty acids are bound. Triglycerides derived from fats and oils as exemplified above, with oleic acid bound at the 2-position, triglycerides with lauric acid bound at the 2-position, and triglycerides with myristic acid bound at the 2-position. The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which oleic acid is bound at the 2-position include SOS-type triglyceride, SOU-type triglyceride (including positional isomers), UOU-type triglyceride, and the like, but are not particularly limited. Triglyceride with lauric acid bound at the 2-position (SLS-type triglyceride, SLU-type triglyceride, ULU-type triglyceride), triglyceride with myristic acid bound at the 2-position (SMS-type triglyceride, SMU-type triglyceride, UMU) The same applies to type triglyceride). Here, "S" is a saturated fatty acid which is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid which is a constituent fatty acid of triglyceride, "O" is oleic acid which is a constituent fatty acid of triglyceride, and "L" is a constituent fatty acid of triglyceride. Lauric acid, "M" means myristic acid, which is a constituent fatty acid of triglyceride. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. The saturated fatty acid S is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), lauric acid (12), myristic acid (14), palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The numerical notation in parentheses for the saturated fatty acid is the carbon number of the fatty acid. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. The unsaturated fatty acid U is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linoleic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds.

The triglyceride to which oleic acid is bound at the 2-position has an unsaturated bond and forms a strain in the molecular structure, and tends to be an obstacle to the molecular structure during rotational movement. Therefore, the molecules of each triglyceride in the fat and oil are less likely to come close to each other, which makes it difficult to crystallize. It affects the release, the richness derived from the sweetness, and the extensibility when folded into layers in the dough.

In particular, the saturated fatty acid S is the saturated fatty acid X having 16 or more carbon atoms, and the unsaturated fatty acid U is the unsaturated fatty acid Y having 16 or more carbon atoms. When the total amount of lauric acid and myristic acid is within the above range, the extensibility when folded into the dough in layers is particularly good. Since the saturated fatty acid X having 16 or more carbon atoms is linear and has a long chain, and the unsaturated fatty acid Y having 16 or more carbon atoms has an unsaturated bond and forms a strain in the molecular structure and has a long chain. Affects the melting point associated with extensibility when folded into layers in layers, as well as the hardness of fats and oils. The triglyceride in which lauric acid is bound at the 2-position is a state in which lauric acid is a straight-chain saturated fatty acid, but due to its small molecular weight, molecular motion is likely to occur. As described above, it affects the melting point related to extensibility when folded into the dough in layers, and further affects the hardness of fats and oils.

The water-in-oil emulsion for layered foods of the present invention contains 10 to 40% by mass of the transesterified fat (a) of the lauric fat (a1) and the palm fat (a2) with respect to the total mass of the fat. Is preferable. When the transesterified fat (a) is contained within this range, the flavor release and the richness derived from the sweetness are particularly good.

The lauric acid-based oil (a1), which is the raw material of the ester-exchanged oil (a), is an oil having a lauric acid content of 30% by mass or more in the total constituent fatty acids. , Hardened oil and the like, and these may be used individually by 1 type and may be used in combination of 2 or more type. Among these laurin-based oils and fats (a1), palm kernel oil, its fractionated oil and hydrogenated oil are considered to be able to easily obtain a transesterified oil and fat (a) having a higher melting point than coconut oil and a high melting point. Oil is preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Preferably, extremely hydrogenated oil is particularly preferable.

The lauric-based fat (a1) preferably contains a fat having an iodine value of 2 or less. When a fat or oil having an iodine value of 2 or less is used, there is little risk of trans fatty acid formation, and when the transesterified fat or oil (a) is mixed with another fat or oil, it becomes crystal nuclei, and the fat or oil composition easily solidifies and dissolves in the mouth. Become. Examples of fats and oils having an iodine value of 2 or less include extremely hydrogenated oils.

The palm-based fat (a2), which is the raw material of the transesterified fat (a), has a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm-based oil (a2) include palm oil, fractionated palm oil, and hydrogenated oils thereof, and these may be used alone or in combination of two or more. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Preferably, extremely hydrogenated oil is particularly preferable.

The palm-based fat (a2) preferably contains a fat having an iodine value of 50 to 60. By using fats and oils having an iodine value of 50 to 60, it is possible to produce fats and oils having excellent crystallinity from the amount of saturated fatty acids contained and having excellent flavor release and plasticity from the viewpoint of containing unsaturated fatty acids. Further, the palm-based oil (a2) preferably contains extremely hydrogenated oil. When the palm-based oil (a2) contains extremely hydrogenated oil, the melting point of the transesterified oil (a) can be increased and the crystallinity becomes good.

In the transesterification fat (a), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2). Sodium methylate, sodium hydroxide, or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. When a chemical catalyst or an enzyme catalyst having no position selectivity is used as the transesterification reaction catalyst, when the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed, the saturated fatty acid (S) is used as the constituent fatty acid. ) And one unsaturated fatty acid (U) among the disaturated triglycerides, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified fat (a). ) Is in the range of 0.45 to 0.55.

When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass based on the amount of oil and lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hours. The transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed in an equilibrium state, and the transesterified fat (a) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil and lipid, and the transesterification reaction is carried out at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat (a) can be obtained. The transesterification reaction can be carried out by either a continuous column reaction or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization is performed as necessary.

The transesterified fat (a) preferably has an iodine value of 15 to 45. When the iodine value is within this range, the compatibility with other fats and oils is good, and the flavor release and the rich taste derived from sweetness are particularly good. The transesterified fat (a) may be used alone or in combination of two or more.

When the transesterified oil (a) is used in the water-in-water lard for layered foods of the present invention, the oils and fats other than the transesterified oil (a) used in combination therewith are not particularly limited, but palm. Oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, irippe fat, coconut fat, lard (Lard), beef oil, palm oil, processed (cured, transesterified, one or more of separation) and purified (deoxidized, deodorized, decolorized, etc.) can be used. These may be used alone or in combination of two or more. It is easy to adjust the content of oleic acid bound to the 2-position of triglyceride and the total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride within the above ranges. Therefore, when the transesterified fat (a) is used, the "fat I" described below can be used as the other fats and oils, and among them, "fat I" and "fat II" are used. It is preferable to use them together. Even when the transesterified fat (a) is not used, it is considered that "fat I" and "fat II" are used in combination.

“Fat I” means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 0, based on the total mass of the 2-position constituent fatty acids of triglyceride. It refers to fats and oils having an amount of 5 to 7% by mass and a total content of SOS-type triglyceride and SOU-type triglyceride of 4 to 65% by mass based on the total mass of triglyceride. Here, the SOS type triglyceride is a triglyceride in which oleic acid is bound to the 1st and 3rd positions, and the SOU type triglyceride is a saturated fatty acid and an unsaturated fatty acid in the 1st and 3rd positions or the 3rd and 1st positions, respectively. A fatty acid indicates a triglyceride in which oleic acid is bound at the 2-position, "S" indicates a saturated fatty acid, "U" indicates an unsaturated fatty acid, and "O" indicates an oleic acid. Such fats and oils I are not particularly limited, and examples thereof include vegetable fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), fractionated oils thereof, hydrogenated oils, and transesterified fats and oils. Among them, it is preferable to use a combination of palm oil, which is a palm-based fat and oil, palm fractionated soft part (palm olein), palm super olein, transesterified oil and fat of palm oil, transesterified fat and oil of palm separated soft part, and lard. ..

"Fat and oil II" means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 1% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride. %, And the total content of SOS-type triglyceride and SOU-type triglyceride is 3 to 34% by mass with respect to the total mass of triglyceride. (Excluding the sorted soft part). Examples of such fats and oils II include, but are not limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. These may be used alone or in combination of two or more.

In the water-in-oil emulsion for layered foods of the present invention, the content of fats and oils is preferably 50 to 85% by mass, more preferably 50 to 80% by mass. Within this range, the melt-in-the-mouth, flavor release, and sweetness-derived richness of the layered food are particularly good.

The water-in-oil emulsion for layered foods of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but as the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood increases. Can be done. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of the trans fatty acid in the constituent fatty acids of the triglyceride is less than 3% by mass with respect to the total mass of the fatty acids of the triglyceride.

The water-in-oil emulsion for layered foods of the present invention contains at least one saccharide selected from monosaccharides and disaccharides. By keeping the content of oleic acid, which contains these sugars and is bound to the 2-position of triglyceride, within the above range, the layered food has good melting in the mouth and flavor release, and has sweetness and the original flavor due to flavor and the like. In addition, a rich taste derived from sweetness can be imparted.

Among the saccharides, examples of the monosaccharide include glucose (dextrose), fructose (fructose), galactose, arabinose and the like.

Among the saccharides, examples of the disaccharide include sucrose, maltose, lactose, trehalose, palatinose, cellobinose and the like.

The above-mentioned monosaccharides and disaccharides may be blended by substituting a part or all of the sugars in the form of liquid sugars so that the actual sugar contents are the same.

The water-in-oil emulsion for layered foods of the present invention has a saccharide content of 5 to 35% by mass, contains sucrose as a disaccharide, and has a sucrose content of 50% by mass with respect to the saccharide. % Or more is preferable. Within this range, the melt-in-the-mouth, flavor release, and sweetness-derived richness of the layered food are particularly good. Among them, the content of the saccharide is more preferably 10 to 30% by mass. Within this range, flavor release and richness derived from sweetness are particularly good.

The above saccharides can be qualitatively and quantitatively analyzed by a high performance liquid chromatography (HPLC) method. In the quantitative analysis, after separation by a column, it is detected by a detector to prepare a chromatogram, the molecular species is specified by the elution position of the chromatogram, and the concentration is calculated from the peak area.

The water-in-oil emulsion for layered foods of the present invention contains water in addition to the fats and oils and the sugars described above. Water constitutes the aqueous phase of the layered food oil-in-water emulsion of the present invention, and when the layered food oil-in-water emulsion of the present invention is produced, the saccharide is dissolved in water to provide water. Included in the phase. In the layered food oil-in-water emulsion of the present invention, the mass ratio of the saccharide to water (the saccharide / water) is 0 from the viewpoint of obtaining the effect of the present invention and the solubility of the saccharide. It is preferably .5 to 2.5, and more preferably 0.7 to 2.3.

The layered food oil-in-water emulsion of the present invention preferably contains an emulsifier. Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, and polyoxyethylene. Examples include sorbitan fatty acid ester. Among the above emulsifiers, glycerin fatty acid ester, particularly monoglycerin unsaturated fatty acid ester, is more preferable because it melts in the mouth of a baked product such as Denish and the last flavor release is better and the richness derived from sweetness can be further imparted. When producing the water-in-oil emulsion for layered foods of the present invention, it is preferable to add the oil-soluble emulsifier to the oil phase and the water-soluble emulsifier to the aqueous phase.

The water-in-oil emulsion for layered foods of the present invention preferably contains a flavor as a taste component in order to impart flavor. Examples of the flavor include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor and the like. An oil-soluble flavor is preferably used for the water-in-oil emulsion for layered foods of the present invention.

In addition to the above components, other components may be added to the layered food oil-in-water emulsion of the present invention as long as the effects of the present invention are not impaired. Such other components are not particularly limited, but are, for example, milk, dairy products, taste agents obtained by enzymatically treating dairy products, proteins, eggs, egg yolks, sugars, salts, and acidities other than the above. Examples include agents, pH adjusters, antioxidants, spices, thickeners, coloring components, alcoholic beverages, enzymes, amino acids, powdered fats and oils, and the like. Examples of milk include milk. As dairy products, skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk , Full-fat milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein Examples include sodium and potassium casein. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of sugars include trisaccharides such as maltotriose, oligosaccharides, sugar alcohols, starches, starch decomposition products, polysaccharides such as inulin (agabeinulin and the like), and sweeteners such as stevia and aspartame. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin.

The water-in-oil emulsion for layered foods of the present invention can be produced by the following procedure.

First, the oil phase and the aqueous phase are prepared. The oil phase contains oils and fats, and when other oil-soluble emulsifiers, oil-soluble flavors and the like are used, these are added to the oil phase. In the aqueous phase, at least one of the above saccharides selected from monosaccharides and disaccharides is added, and when other water-soluble components are used, these are added to the aqueous phase. It is desirable that these oil and aqueous phases are heated to preferably 50 to 90 ° C., more preferably 65 to 85 ° C. to completely dissolve the added components. These oil and aqueous phases are mixed under heating and emulsified. For example, emulsification is performed by slowly adding the heated aqueous phase to the heated oil phase. Then, if necessary, other additive components such as flavor may be added.

After that, the heated emulsion can be rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, a botator, or a nexus, and plasticized to obtain a water-in-oil emulsion for layered foods of the present invention as a plastic fat. can. Further, if necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or the plastic fat and oil may be aged (tempered) after quenching and kneading.

The plastic fat and oil composed of the water-in-oil emulsion for layered foods of the present invention can be used by folding it into the dough of layered foods. For example, the plastic fats and oils are wrapped between the doughs, and then the plastic fats and oils are folded into layers in the dough by repeating folding and rolling to form multiple layers of the dough and the plastic fats and oils. Then, a layered food is obtained by baking the dough containing the plastic fat. The plastic fats and oils can be in various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, a pencil shape, and a chip shape. Among them, it is preferable to form a sheet because it is easy to process. The size of the plastic fat or oil in the form of a sheet is not particularly limited, but may be, for example, a width of 50 to 1000 mm, a length of 50 to 1000 mm, and a thickness of 1 to 50 mm.

Folding of plastic fats and oils into the dough and baking of the dough can be performed according to, for example, known conditions and methods.

The dough using the plastic fat and oil of the present invention is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended in the dough of a baked product, but for example, wheat flour (strong flour). , Medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc.

In addition to the flour, the dough can be blended without particular limitation as long as it is usually used for the dough of a baked product. Further, the blending amount of these can also be an appropriate amount without particular limitation in consideration of the range of blending in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars (polysaccharides such as sucrose, starch, oligosaccharides, inulin, etc.), eggs, processed egg products, salts, emulsifiers, emulsified foaming agents ( Emulsified fats and oils), fats and oils for kneading, powdered fats and oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, Examples include legumes, chocolate flour, tofu, soymilk, soy protein, swelling agents, sweeteners, seasonings, flavoring agents, spices, coloring agents, flavors and the like.

Examples of the layered food product which is a baked product using the dough in which the plastic fat and oil of the present invention is folded include Danish pastry, croissant, and pie.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Preparation of water-in-water emulsion for layered foods (1-1) Fats and oils In the fats and oils blended shown in Table 1, the following transesterified fats and oils 1 to 5 were used as the transesterified fats and oils.
(Transesterified fats and oils 1)
After mixing 20% by mass of palm kernel oil, 7.5% by mass of palm nuclear extremely hardened oil, 57.5% by mass of palm oil, and 15% by mass of palm kernel oil, heating to 110 ° C. and sufficiently dehydrating the oil. 0.08% by mass of sodium methylate was added as a chemical catalyst, and the ester exchange reaction was carried out under reduced pressure while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified fat 1 having an iodine value of 35.
(Transesterified fats and oils 2)
Using 20% by mass of palm kernel oil, 7.5% by mass of palm nucleus extremely hydrogenated oil, 62.5% by mass of palm oil, and 10% by mass of palm extremely hydrogenated oil as raw materials, a transesterification reaction, etc., according to the method for producing transesterified oil 1 To obtain transesterified oil and fat 2 having an iodine value of 37.
(Transesterified fats and oils 3)
Using 53% by mass of palm kernel oil and 47% by mass of palm oil as raw materials, a transesterification reaction or the like was carried out according to the method for producing transesterified fat 1 to obtain transesterified fat 3 having an iodine value of 36.
(Transesterified fats and oils 4)
Using palm-separated soft oil (iodine value 56) as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 4.
(Transesterified fats and oils 5)
Using palm oil (iodine value 53) as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 5.

In Table 1, the content of oleic acid bound to the 2-position of triglyceride in all fats and oils, and the total amount of lauric acid and myristic acid bound to the 2-position of triglycerides are determined by gas chromatography (reference fat analysis test method (public interest). It was measured by "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition") of the Japan Oil Chemists' Society. As described in the above test method, these contents are the total peak area of the monoacylglycerin fraction after treatment with the lipase solution measured by gas chromatography (the total mass of the fatty acids at the 2-position of the fats and oils). Is the standard.

The contents of XOX and XOY in the fat and oil composition are determined by the gas chromatograph method (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph)". Method) ”and“ Shou 2-2013 2-position fatty acid composition ”), and calculated using the amount of fatty acid.

The content of trans fatty acids in fats and oils is measured by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary gas chromatograph method)". The content of trans fatty acid was calculated by the area ratio with the internal standard substance (heptadecanoic acid) whose addition amount is known.

The iodine value in fats and oils was measured by the standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)".

(1-2) Emulsifiers In the examples and comparative examples in Table 2, the following emulsifiers 1 to 4 were used as emulsifiers.
(Emulsifier 1)
Emulsie MO RIKEN Vitamin Co., Ltd .: Monoglycerin unsaturated fatty acid ester (emulsifier 2)
Lecithin M Showa Sangyo Co., Ltd.
(Emulsifier 3)
Sunsoft Q-1710S Taiyo Kagaku Co., Ltd .: Decaoleic acid decaglycerin fatty acid ester (emulsifier 4)
SY Glycer CR-500 Sakamoto Yakuhin Kogyo Co., Ltd .: Polyglycerin condensed ricinoleic acid ester

(1-3) Sugars In the examples and comparative examples in Table 2, the following monosaccharides, disaccharides, and trisaccharides were used as sugars.
(Monosaccharide glucose)
Showa Hydrous Crystalline Glucose (CRD) Showa Sangyo Co., Ltd .: Contains 91.2% glucose (monosaccharide fructose)
Fruit Sugar Nissin Sugar Co., Ltd.
(Disaccharide sucrose)
Refined Johakuto ST20 Dainippon Meiji Sugar Co., Ltd.
(Disaccharide maltose)
Sanwadenpunkogyo Co., Ltd.
(Trisaccharide maltotriose)
Oligotose Mitsubishi Chemical Foods Co., Ltd.

<Preparation of water-in-oil emulsion for layered foods>
After emulsifying into a water-in-oil type with the formulations shown in Examples 1 to 13 and Comparative Examples 1 to 4 in Table 2, the emulsion was rapidly cooled and kneaded with a combinator to obtain each water-in-oil emulsion. Specifically, in Example 1, each fat and oil was blended at a ratio of 1 for blending fat and oil to form a fat and oil portion of a water-in-oil emulsion, and the total amount of each emulsifier was 0. 15% by mass and 0.1% by mass of milk flavor were added, and the mixture was heated and stirred to 70 ° C. to completely dissolve the emulsifier to prepare an oil phase. A solution obtained by completely dissolving 25% by mass of sucrose in 18% by mass of water while heating and stirring is used as an aqueous phase, the aqueous phase is added to the oil phase, emulsified into a water-in-oil type using a propeller, and then combined. It was rapidly cooled and kneaded with a nator to form a sheet having a size of 25 cm × 21 cm × 1 cm, and a water-in-oil emulsion having the composition shown in Table 2 was obtained as a plastic oil / fat.
In Examples 2 to 13 and Comparative Examples 1 to 4, water-in-oil emulsions were obtained in the same manner as in Example 1.

(2) Evaluation The following evaluation was performed on each of the water-in-oil emulsions of Examples 1 to 13 and Comparative Examples 1 to 4.
<Making Danish pastry>
Danish was prepared under the following formulation and preparation conditions. Specifically, materials other than water-in-oil emulsion and shortening for kneading are put into a mixer, mixed at low speed for 3 minutes and medium and low speed for 5 minutes, and then shortening for kneading is added for low speed for 2 minutes and medium and low speed. Mixing was performed for 4 minutes to obtain a dough. The dough was allowed to retard overnight at 0 ° C. after a floor time. A water-in-oil emulsion was folded into this dough, folded twice in three and retarded at −10 ° C. for 30 minutes, and once folded in three and retarded at −10 ° C. for 60 minutes. Then, the sheeter gauge was stretched to a thickness of 3 mm, cut into 10 cm squares (10 cm × 10 cm), proofed, and fired to obtain a Danish pastry.
<Formulation of Danish pastry>
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Degreased milk powder 3 parts by mass Whole egg 6 parts by mass Kneading shortening 8 parts by mass (Miyoshi Shortening Z: Miyoshi Oil & Fat Co., Ltd.)
5 parts by mass of yeast Yeast food 0.1 parts by mass Water 53 parts by mass Water-in-oil emulsion 21 parts by mass with respect to 100 parts by mass <Denish preparation conditions>
Mixing: Low speed 3 minutes, medium low speed 5 minutes, (shortening for kneading), low speed 2 minutes,
Medium and low speed 4 minutes Kneading temperature: 25 ° C
Floor time: 27 ℃ 75% 30 minutes retard: 0 ℃ Overnight roll-in: Tri-fold x 2 times -10 ℃ retard 30 minutes
Fold in three x 1 time, retard 60 minutes at -10 ° C Molding: Cut into sheeter gauge thickness 3 mm 10 cm square (10 cm x 10 cm) Boiler: 35 ° C 75% 60 minutes Baking: 200 ° C 14 minutes

<Evaluation>
The fired Danish pastry was subjected to sensory evaluation using a panel. For the evaluated panel, the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test were carried out, and each test was performed. Five men and seven women in their twenties and forties who were judged to be suitable were selected as a panel.

[Danish pastry melts in the mouth]
The Danish pastry, in which each water-in-oil emulsion was folded into a dough, was baked, stored at 20 ° C. for 1 day, and then tasted by 12 panels, and the melt-in-the-mouth feeling of the Danish pastry was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had good melting in the mouth.
◯: 7 to 9 out of 12 panels evaluated that the mouth melted well.
Δ: 4 to 6 out of 12 panels evaluated that the mouth melted well.
X: 1 to 3 out of 12 panels evaluated that it melted in the mouth well.

[Danish Last Flavor Release]
The Danish pastry, in which each water-in-oil emulsion was folded into a dough, was baked, stored at 20 ° C. for 1 day, and then tasted by 12 panels, and the degree of release of the Danish milk flavor was evaluated according to the following criteria.
Here, the flavor release evaluated the last flavor release, which is the flavor feeling felt in the mouth after eating.
Evaluation criteria 4 points: The last flavor release is very fast, and the flavor is strongly felt.
3 points: The last flavor is released quickly and the flavor is strong.
2 points: The last flavor release is a little late, and the flavor is slightly diminished.
1 point: The last flavor release is slow and the flavor is weak.
Average score ◎: Average score is 3.5 or more 〇: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

[Danish richness (derived from sweetness)]
After baking the Danish pastry in which each water-in-oil emulsion was folded into the dough, it was stored at 20 ° C. for 1 day, and then tasted by 12 panels. It was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had a rich taste.
◯: 7 to 9 out of 12 panels evaluated that they had a rich taste.
Δ: 4 to 6 out of 12 panels evaluated that they had a rich taste.
X: 1 to 3 out of 12 panels evaluated that they had a rich taste.

[Workability during roll-in (extension)]
Place 380 g of the above-mentioned water-in-oil emulsion for layered foods, which is a sheet-shaped plastic fat, on a bread dough of about 1.8 kg, and spread the water-in-oil emulsion for layered foods at the time of roll-in (folding into the dough). The sex was evaluated by skilled workers according to the following criteria.
Evaluation Criteria ⊚: Oils and fats spread uniformly in the dough, and the extensibility is very good.
◯: Oils and fats spread uniformly in the dough, and the extensibility is good.
Δ: Although it has extensibility, it is slightly out of oil and fat.
X: The fats and oils do not spread evenly, and the fats and oils run out.

The above evaluation results are shown in Table 2. In Table 2, ◎ and 〇 are judged to have solved the problem as indicators of the evaluation criteria, △ is judged to have not solved the problem in principle, and × is judged to be impossible to solve the problem. It is a desirable index in solving the problem that all four evaluation items are ⊚ and 〇, and one or less of the four evaluation items is indispensable, and preferably 0.

Claims (5)

The content of oleic acid, which contains at least one saccharide selected from monosaccharides and disaccharides and is bound to the 2-position of the triglyceride, is 40 to 50 with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride. is the mass%, the content of trans fatty acids in the triglycerides of constituent fatty acids, Ri less than 3% by mass based on the total weight of the triglycerides of fatty acids,
Water in layered food oil having a saccharide content of 5 to 35% by mass, sucrose as the disaccharide, and a sucrose content of 50% by mass or more based on the total mass of the saccharide. Molded emulsion. The total amount of triglycerides XOX and XOY is 19-44% by weight based on the total mass of triglyceride, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride is bound to the 2-position of triglyceride. The layered food oil-in-water emulsion according to claim 1, which is 0.1 to 7% by mass based on the total mass of the fatty acid (however, X, O and Y in the triglycerides XOX and XOY are as follows. be.
X: Saturated fatty acid having 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid having 16 or more carbon atoms). The water-in-oil emulsion for layered foods according to claim 1 or 2, wherein the content of fats and oils is 50 to 85% by mass. The water-in-oil emulsion for layered foods according to any one of claims 1 to 3, which contains 10 to 40% by mass of transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils with respect to the total mass of the fats and oils. A plastic fat or oil composed of a water-in-water emulsion for layered foods according to any one of claims 1 to 4 .