JP6946007B2 - A fat and oil composition for layered foods and a method for producing plastic fats and oils and layered foods using the same. - Google Patents

Description

The present invention relates to a layered food oil / fat composition and a method for producing a plastic oil / fat and a layered food product using the same.

Currently, Danish pastry represented by croissants is roughly divided into a hard type with a crunchy texture when eating and a soft type with a soft mouthfeel. Especially recently, there is a tendency to prefer a soft type that has a soft mouthfeel, is juicy and melts in the mouth. Furthermore, with such a type, the Danish layer, which has a multi-layered structure, is not easily peeled off, and the problems that elderly people have, such as sticking to the upper jaw and being difficult to eat, do not occur, so there is a fact that it is accepted by a wide range of age groups. Danish typically contains about 20-30% by mass of plastic fats and oils. Therefore, the above-mentioned characteristics such as softness are largely due to the plastic fats and oils themselves.

In addition to these, the aroma of Danish pastry is one of the important factors that affect the taste. The intensity and spread of the aroma that you can feel through your nose while eating, that is, the flavor release, determines the deliciousness and flavor of Danish pastry. Plastic fats and oils generally contain an oil-soluble flavor in the oil phase, but the flavor release from the top to the middle is scented by the release of the oil phase flavor as the fat crystals melt due to the temperature in the mouth when it enters the mouth. The physical characteristics of plastic oils and fats are involved in the taste and flavor.

Workability has traditionally been an issue when producing Danish dough. 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 thin layers of the dough and the plastic fats and oils to form a well-stretched thin fat and oil layer. It is necessary to make it, but if the fats and oils do not spread evenly during folding and rolling and the fats and oils run out, the formation of layers by firing becomes insufficient, making it difficult to obtain a voluminous baked product. Produces.

Conventionally, the techniques of Patent Documents 1 and 2 focusing on the fatty acid composition and triglyceride composition of fats and oils have been proposed for improving the juiciness and melting in the mouth of layered foods such as Danish pastry.

Patent Document 1 describes the content of trisaturated triglyceride in which all constituent fatty acids are saturated fatty acids and PPP in which both constituent fatty acids are palmitic acid, the mass ratio of stearic acid / palmitic acid in the constituent fatty acids, lauric acid and trans. It has been proposed that the acid content be in a specific range.

Patent Document 2 describes ester-exchanged fats and oils A containing saturated fatty acids having 12 to 14 carbon atoms and saturated fatty acids having 16 to 18 carbon atoms in a specific range, and palmitic acid and stearic acid in all constituent fatty acids. It has been proposed that fats and oils B and liquid oil C, each of which contains acid and oleic acid in a specific range, are contained in a specific range, and PPO / POP in the fat and oil composition is in a specific range. ..

Japanese Unexamined Patent Publication No. 2016-021941 International Publication No. 2009/150951

Of the fatty acids bound to the 1st, 2nd, and 3rd positions of triglycerides in fats and oils, the fatty acids bound to the 2nd position are deeply involved in the crystallization properties of fats and oils, and among them, polyunsaturated fatty acids. Linoleic acid, like oleic acid, has a strain in its molecular structure and has a melting point of -5 ° C, which is lower than that of oleic acid. It becomes. As a result, the molecules of each triglyceride in the fat and oil are less likely to come close to each other, which makes it difficult to solidify. Among the fatty acids bound to the 2-position, lauric acid (C12) and myristic acid (C14), which are characterized by having a relatively low melting point among saturated fatty acids, undergo molecular motion due to their small molecular weight. Cheap. Therefore, after solidification, the molecules are easily separated from each other in the fat and oil, which affects the melting characteristics of the fat and oil at a temperature near the body temperature. Of the triglycerides in fats and oils, POP and PLiP have palmitic acid (C16) bonded to the 1st and 3rd positions of the triglyceride having a lower melting point than stearic acid (C18), and olein, which is an unsaturated fatty acid at the 2nd position. Since the acid and linoleic acid are bound, it is characterized as a triglyceride that promotes solid-liquid separation and is involved in softness and the like. Therefore, the composition of fatty acids and triglycerides as a whole, the composition of triglycerides such as OOO, and the iodine value of fats and oils, which are indicators of unsaturated bonds of fatty acids, are the above-mentioned problems, and the baked product is soft and juicy. It is involved in each of the characteristics of richness, finer layers and less peeling, flavor release of plastic fats and oils, and extensibility during dough production.

Patent Document 1 mainly focuses on the composition of saturated fatty acids and triglycerides containing the saturated fatty acids as constituent fatty acids, and Patent Document 2 has 12 to 12 carbon atoms in all of the 1st, 2nd and 3rd positions of the triglyceride of ester-exchanged fat A. 14 saturated fatty acids and 16 to 18 carbon atoms, content of palmitic acid, stearic acid and oleic acid in all of the 1st, 2nd and 3rd positions of triglyceride of fat B, liquid oil C, in fat composition We are trying to improve the juiciness by focusing on PPO / POP, but the total amount of linoleic acid, lauric acid and myristic acid, POP and PLiP as fatty acids bound to the 2-position of triglyceride is described above. While plastic fats and oils that satisfy all of the problems are desired, consideration has not been given from these viewpoints.

The present invention has been made in view of the above circumstances. In layered foods such as Danish pastry, the baked product is soft and juicy, and the layer is hard to peel off, so that it is hard to stick to the upper jaw and easy to eat. It is an object of the present invention to provide a layered food fat / oil composition having excellent flavor release from the top to the middle and having good extensibility during dough production, and a method for producing plastic fats and oils and layered foods using the same.

In order to solve the above problems, the layered food oil / fat composition of the present invention is characterized by satisfying the following (a) to (c):
(A) The content of linoleic acid bound to the 2-position of triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride.
(B) 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 to 18% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride.
(C) The total content of POP and PLiP is 8 to 25% by mass based on the total mass of triglyceride (POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position, and PLiP is It is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and linoleic acid is bonded at the 2nd position. P is palmitic acid, O is oleic acid, and Li is linoleic acid).

The plastic fats and oils of the present invention are characterized by containing the layered food fats and oils composition.

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, the baked product is soft and juicy, the layer is hard to peel off, so it is hard to stick to the upper jaw, it is easy to eat, it is excellent in flavor release from the top to the middle, and the extensibility at the time of making the dough is excellent. good.

Hereinafter, the present invention will be described in detail.
1. 1. Oil / Fat Composition In the layered food oil / fat composition of the present invention, (a) the content of linoleic acid bound to the 2-position of triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position constituent fatty acid of triglyceride. be. When the content of linoleic acid bound to the 2-position of the triglyceride is within this range, the juiciness of the baked product and the extensibility of the plastic fat and oil at the time of producing the dough are good. Of the fatty acids bound to the 1st, 2nd, and 3rd positions of the triglyceride, the triglyceride to which linoleic acid is bound to the 2nd position forms a strain in the molecular structure, and the molecular structure is impaired during rotational movement. It becomes easy to become. As a result, the molecules of each triglyceride in the fat and oil are less likely to come close to each other, which makes it difficult to solidify. By setting the content of linoleic acid bound to the 2-position having such characteristics within the above range, you can feel the juiciness of the oil and fat overflowing when you eat it, and you can fold and roll it when making the dough. By repeating this process, when the plastic fats and oils are folded into layers in the dough, the fats and oils are less likely to run out and the plastic fats and oils can be uniformly spread. In both cases where the content of linoleic acid bound to the 2-position of the triglyceride is 8% by mass or more and 23% by mass or less, the juiciness of the baked product and the extensibility of the plastic fat and oil during the preparation of the dough are improved. .. In consideration of this viewpoint, the content of linoleic acid bound to the 2-position of triglyceride is preferably 10 to 19% by mass, more preferably 11 to 17% by mass.

The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which linoleic acid is bound at the 2nd position may be either a saturated fatty acid or an unsaturated fatty acid.

Examples of the triglyceride in which the 2-position is linoleic acid include SLiS-type triglyceride, SLiU-type triglyceride (including positional isomers), and ULiU-type triglyceride. In addition, "S" means saturated fatty acid. "U" means unsaturated fatty acids. "Li" means linoleic acid, which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), and stear. Examples thereof include acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid. Examples of the unsaturated fatty acid U include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), and linoleic acid (18: 2). Examples thereof include linoleic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), and serachoreic acid (24: 1). In the numerical notation in parentheses for the above-mentioned unsaturated fatty acid, the left side means the number of carbon atoms of the fatty acid, and the right side means the number of double bonds. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or both are unsaturated fatty acids U, they are the same saturated fatty acids S (unsaturated fatty acids U). It may be saturated fatty acid S (unsaturated fatty acid U) different from each other. The triglyceride in fats and oils has 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.

From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride to which linoleic acid is bonded at the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which linoleic acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acid having 14 to 18 carbon atoms (myristolenic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which linoleic acid is bound at the 2nd position are the saturated fatty acid S and the unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.

In the layered food oil / fat composition of the present invention, the total content of (b) lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is the total content of the 2-position constituent fatty acid of triglyceride. It is 1 to 18% by mass with respect to the mass of. When the total content is within this range, the baked product does not easily peel off, so it does not stick to the upper jaw and is easy to eat, and it is also excellent in flavor release from the top to the middle. Of the fatty acids bound to the 1st, 2nd, and 3rd positions of the triglyceride, the triglyceride in which lauric acid or myristic acid is bound to the 2nd position has a small molecular weight due to the small molecular weight of lauric acid or myristic acid, resulting in molecular motion. Easy to get angry. Therefore, after solidification, the molecules are easily separated from each other in the fat and oil, which affects the melting characteristics of the fat and oil at a temperature near the body temperature. By setting the total content of lauric acid and myristic acid bonded to the 2-position having such characteristics within the above range, the layered layered food having a multi-layered structure is less likely to be peeled off finely, and is less likely to stick to the upper jaw for eating. In addition to being easy, the flavor in plastic fats and oils causes the fats and oils crystals to melt moderately when they enter the mouth, and the strength and spread of the aroma that can be felt through the nose from the throat during eating, that is, from the top to the middle. The flavor release is also good. The layer of the calcined product in both cases where 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 or more and 18% by mass or less. It is hard to peel off and the flavor release from the top to the middle is improved. In consideration of this viewpoint, the total content of myristic acid bound to the 2-position of triglyceride is preferably 4 to 12% by mass, more preferably 4 to 9% by mass.

Flavor release after containing plastic fat in the mouth changes over time. The flavors of fats and oils are roughly classified into top, middle, and last. The top is a flavor that is immediately felt in the mouth, the middle is a flavor that is felt in about 3 seconds thereafter, and the last is a flavor that is developed until fats and oils are lost in the mouth. The layered food oil / fat composition of the present invention is excellent in flavor release from the top to the middle.

The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which lauric acid or myristic acid is bound at the 2nd position may be either saturated fatty acid S or unsaturated fatty acid U. Examples of the triglyceride in which the 2-position is lauric acid include SLS-type triglyceride, SLU-type triglyceride (including positional isomers), and ULU-type triglyceride. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S or the unsaturated fatty acid U include those described above. Examples of the triglyceride in which the 2-position is myristic acid include SMS-type triglyceride, SMU-type triglyceride (including position isomers), and UMU-type triglyceride. In addition, "M" means myristic acid which is a constituent fatty acid of triglyceride. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or both are unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). It may be saturated fatty acid S (unsaturated fatty acid U) different from each other.

From the viewpoint of obtaining the effect of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid or myristic acid is bonded at the 2nd position is the saturated fatty acid S, it must be a saturated fatty acid having 4 to 24 carbon atoms. Is preferable. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid or myristic acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acids having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid) , Linoleic acid, linolenic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid or myristic acid is bound at the 2nd position are the saturated fatty acid S and the unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the above-mentioned saturated fatty acid. It is preferably an unsaturated fatty acid (an unsaturated fatty acid having 14 to 18 carbon atoms).

In the layered food oil / fat composition of the present invention, (c) the total content of POP and PLiP is 8 to 25% by mass with respect to the total mass of triglyceride. When the total content of POP and PLiP is within this range, the softness of the baked product is good. Of the triglycerides in fats and oils, POP and PLiP have palmitic acid (C16) bonded to the 1st and 3rd positions of the triglyceride having a lower melting point than stearic acid (C18), and oleic acid, which is an unsaturated fatty acid at the 2nd position. Since linoleic acid is bound, it is characterized as a triglyceride that promotes solid-liquid separation, and when it is contained in an appropriate amount, a soft and fluffy texture can be obtained. The softness of the baked product is improved in both cases where the total content of POP and PLiP is 8% by mass or more and 25% by mass or less. Considering this viewpoint, the total content of POP and PLiP is preferably 9 to 22% by mass, more preferably 10 to 19% by mass.

The layered food oil / fat composition of the present invention preferably contains PLiP in an amount of 1.7 to 3.2% by mass with respect to the total mass of triglyceride. When the content of PLiP is within this range, the softness becomes better.

In the layered food oil / fat composition of the present invention, the content of OOO is preferably 3.7 to 13% by mass, more preferably 4.5 to 11% by mass, based on the total mass of triglyceride. It is more preferably 5.5 to 9% by mass. Here, OOO is a triglyceride in which oleic acid is bound at the 1st, 2nd and 3rd positions. When the content of OOO is within this range, the juiciness of the baked product and the extensibility of the plastic fat and oil at the time of producing the dough become better. OOO is a triglyceride that is abundant in liquid oil, and by containing OOO in the above-mentioned appropriate amount, you can feel the juiciness of the oil and fat overflowing when you eat it, and at the time of making the dough, you can fold and roll it. By repeating this process, when the plastic fats and oils are folded into layers in the dough, the fats and oils are less likely to run out and the plastic fats and oils can be uniformly spread.

The layered food oil / fat composition of the present invention preferably has an iodine value of 40 to 75, more preferably 42 to 70, and even more preferably 50 to 65. When the iodine value, which is an indicator of unsaturated bonds in the constituent fatty acids of triglycerides, is within this range, the softness and juiciness of the baked product, the difficulty of layer peeling, the flavor release from the top to the middle, and the extension during dough preparation. The sex is better overall.

The layered food oil / fat composition of the present invention may or may not contain trans fatty acids as constituent fatty acids of triglycerides, but the amount of LDL cholesterol in the blood may increase as the intake of trans fatty acids increases. 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 preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the triglyceride, which is 5% by mass. It is more preferably less than%, and most preferably less than 3% by mass.

Here, the content of trans fatty acid is determined by the gas chromatograph method (“2.4.4.3-2013 trans fatty acid content (capillary gas chromatograph method)” of the standard oil and fat analysis test method (Japan Oil Chemists' Society)). Can be measured. The content of trans fatty acid is calculated by the area ratio with the internal standard substance (heptadecanoic acid) whose addition amount is known.

In the layered food oil / fat composition of the present invention, it is preferable not to use partially hydrogenated oil as a raw material of the blended oil in order to obtain the above-mentioned trans fatty acid amount.

The fats and oils used in the production of the layered food fats and oils composition 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, sunflower oil, and the like. 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, processed (hardened, ester exchange reaction, sorting 1) One or more treatments), purified (deoxidized, deodorized, decolorized, etc.) and the like. In order to keep the composition of the 2-position fatty acid and the triglyceride within the range of the present invention, it is preferable to use a blended oil in which a plurality of these fats and oils are combined.

The layered food oil / fat composition of the present invention can be prepared, for example, by combining the following A oil / fat, B oil / fat, and C oil / fat.
(A oil and fat)
As used herein, the term "A fats and oils" refers to fats and oils having a content of linoleic acid bound to the 2-position of triglyceride of 1 to 8% by mass and an iodine value of less than 10 to 45. Such A fats and oils are not particularly limited, and examples thereof include palm-based fats and oils, transesterified fats and oils containing palm-based fats and oils as raw materials, vegetable fats and oils such as lauric-based fats and oils, and animal fats and oils such as milk fats. It is also possible to use two or more types in combination. Examples of the palm-based oil and fat include palm oil, palm fractionated oil, and hydrogenated oils thereof, and examples of the palm fractionated oil include a hard portion, a soft portion, a medium melting point portion, and the like. Examples of lauric oils and fats include palm kernel oil and coconut oil.
(B fats and oils)
As used herein, the term "B fats and oils" refers to fats and oils having a content of linoleic acid bound to the 2-position of triglyceride of 3 to 20% by mass and an iodine value of 45 to 65. (However, the "B fat and oil" does not include the above-mentioned "A fat and oil" and the later-described "C fat and oil".) Such B fat and oil is not particularly limited, but for example, a plant other than A fat and oil and C fat and oil. Examples thereof include fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified fats and oils. Among them, it is preferable to use a combination of palm oil, which is a palm-based oil and fat, a transesterified oil and fat in the palm fractionated soft portion, an ester-exchanged oil and fat in the palm fractionated soft portion, and lard.
(C fats and oils)
As used herein, the term "C fats and oils" refers to fats and oils having a content of linoleic acid bound to the 2-position of triglyceride in an amount of more than 15% by mass or less than 1% by mass.

The fat and oil having a content of linoleic acid bound to the 2-position of the triglyceride in an amount of more than 15% by mass is not particularly limited, and is, for example, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. , Palm super olein, etc. These may be used alone or in combination of two or more.

The oil and fat having a content of linoleic acid bound to the 2-position of the triglyceride is less than 1% by mass is not particularly limited, but is a hydrogenated oil (partially hydrogenated oil or extremely hydrogenated oil) or a fractionated oil of vegetable oil or animal oil. Examples thereof include hydrogenated oils of the above, ester-exchanged oils and fats made from oils and fats containing these. Among these, it is preferable to use an extremely hydrogenated oil of vegetable oil or animal oil, or a transesterified oil or fat made from an oil or fat containing the same. Examples of the extremely hydrogenated vegetable oils include palm extremely hydrogenated oils, palm extremely hydrogenated oils, palm nucleus extremely hydrogenated oils, rapeseed extremely hydrogenated oils, soybean extremely hydrogenated oils, and ester-exchanged oils and fats thereof. Examples of the extremely hydrogenated animal fats and oils include pig fats extremely hydrogenated oils, beef tallow extremely hydrogenated oils, fish oils extremely hydrogenated oils and the like, and ester-exchanged fats and oils thereof.

In the layered food oil / fat composition of the present invention, other oils / fats other than the above A oil / fat, B oil / fat, and C oil / fat are used within the range satisfying all the above conditions (a) to (c). May be good.

Examples of the above-mentioned other fats and oils include various vegetable fats and oils such as kapok oil, cocoa butter, shea butter, mango kernel oil, monkey fat and ilippe fat, and animal fats and oils. These may be used alone or in combination of two or more.

As for the blending ratio of the fats and oils A and the fats and oils B described above, the fats and oils A are preferably blended in an amount of 5 to 55% by mass, preferably 10 to 45% by mass, based on the total mass of the oil and fat composition for layered foods. It is more preferable to do so. Further, it is preferable to add 50 to 100% by mass of the total of A fat and oil and B fat and oil with respect to the total mass of the layered food fat and oil composition.

2. Plastic fats and oils The plastic fats and oils of the present invention contain the layered food fat and oil composition of the present invention described above in the oil phase.

The plastic fat and oil of the present invention can take a form in which the aqueous phase is substantially not contained and a form in which the aqueous phase is contained. Examples of the form containing the aqueous phase include water-in-oil type, oil-in-water type, oil-in-oil-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass. It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As the form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.

Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially free" means that the content of water (including volatile matter), which corresponds to the shortening of the Japanese Agricultural Standard, is 0.5% by mass or less.

In addition to water, other components may be added to the plastic fats and oils of the present invention as long as the effects of the present invention are not impaired. Other ingredients are not particularly limited, but are, for example, milk, dairy products, enzyme-treated flavoring agents for dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, etc. Examples include spices, thickeners, coloring components, flavors, emulsifiers, alcoholic beverages, enzymes, and powdered fats and oils. Examples of milk include milk. These include those conventionally known. 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. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. , Polysaccharides such as inulin (agabeinulin, etc.), examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant sterol, Examples include catechins, polysaccharides, 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, gum arabic, guar gum, propylene glycol alginate (PGA) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin.

The layered food oil / fat composition 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. When producing the oil and fat composition 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.

As the emulsifier, sorbitan monounsaturated fatty acid ester and sorbitan tristearic acid ester are preferable. These emulsifiers mainly delay the precipitation of fat crystals in the baked product, and the crystalline and amorphous parts of the fat tend to be separated, improving the softness of the baked product and the flavor release from the top to the middle. .. Examples of the sorbitan monounsaturated fatty acid ester include sorbitan monooleic acid ester, and the sorbitan monooleic acid ester includes oleic acid in all constituent fatty acids and does not contain palmitic acid and stearic acid. Examples thereof include those in which the main unsaturated fatty acid is 85% by mass or more in the total constituent fatty acids and the HLB value is 4 to 6 (value according to Griffin formula (Atlas company method)). Examples of the sorbitan tristearic acid ester include those in which the total content of palmitic acid and stearic acid is 90% by mass or more in the total constituent fatty acids and the HLB value is less than 3.5 (value according to Griffin formula (Atlas method)). .. The content of these emulsifiers is the total of the sorbitan monounsaturated fatty acid ester and the sorbitan tristearic acid ester, and is preferably 0.05 to 6.0% by mass based on the total mass of the layered food fat composition. 2 to 4.0% by mass is more preferable.

The plastic fat and oil of the present invention preferably contains cellulose ether. Blending with cellulose ether improves the juiciness of the baked product and the extensibility during dough production. Examples of the cellulose ether include hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC), ethylhexyl ethyl cellulose (EHEC), hydroxybutyl methyl cellulose (HBMC), hydroxyethyl methyl cellulose (HEMC), carboxymethyl cellulose (CMC), hydroxyethyl cellulose (HEC), and hydroxy. Examples include propyl cellulose (HPC). These may be used individually by 1 type, and may be used in combination of 2 or more type. Among these, hydroxypropyl methylcellulose and methylcellulose are preferable, and hydroxypropylmethylcellulose is particularly preferable. The average molecular weight of the cellulose ether is not particularly limited, but is preferably 40,000 or more, more preferably 60,000 or more, and the viscosity of the 2% aqueous solution at 20 ° C. is preferably 800 mPa · s or less. The content of the cellulose ether is preferably 0.01 to 10.0% by mass, more preferably 0.1 to 5.0% by mass, based on the total mass of the plastic fats and oils.

In order to impart flavor to the plastic fats and oils of the present invention, it is preferable to add a flavor as a taste component. Examples of the flavor include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, black tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor and the like. An oil-soluble flavor is preferably used in the layered food oil / fat composition of the present invention.

The plastic fat and oil of the present invention can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the layered food oil / fat composition of the present invention and the aqueous phase can be appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded by a cooling mixer. Can be done. In the form containing no aqueous phase, the oil phase containing the layered food oil / fat composition of the present invention can be heated and then rapidly cooled and kneaded by a cooling mixer. More specifically, in the case of a form containing an aqueous phase, an oil phase and an aqueous phase are first prepared. The oil phase contains the layered food oil / fat composition of the present invention, and when an oil-soluble emulsifier, an oil-soluble flavor, or the like is used, these are added to the oil phase. In the aqueous phase, when 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. Then, the heated emulsion is rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a botator, or a nexus, and plasticized to obtain the plastic fat and oil of the present invention. 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.

3. 3. Layered foods The plastic fats and oils of the present invention can be used by folding them into the dough of layered foods (baked products) such as Danish pastry. 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, by baking the dough containing the plastic fats and oils, a layered baked product can be obtained. 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 plastic fats and oils may be folded into the dough by hand, for example, and in the roll-in process of layered foods in a mass production line, the plastic fats and oils are wrapped in the dough, folded with a reverse sheet, and spread. Alternatively, a device that automatically performs a roll-in process extrudes plastic fats and oils onto a continuous sheet dough, or extrudes the dough and plastic fats and oils at the same time into a predetermined number of layered structures by various mechanical operations. Finish. Then, it is molded into a desired shape and fired. 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.

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.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, miscellaneous grains (awa, hie, amaranthus, etc.), potato flour, etc.

In addition to the flour and the plastic fats and oils of the present invention, 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, eggs, processed egg products, starches, salts, emulsifiers, emulsified foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast foods, cacao mass, etc. Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kina flour, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorings, 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) Measurement method The content of linoleic acid, lauric acid, and myristic acid bound to the 2-position of triglyceride in the fat and oil composition is determined by the gas chromatograph method (standard fat and oil analysis test method (Japan Oil Chemists' Society)). 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"). As in the above test method, these contents are based on the total mass of the 2-position fatty acid of triglyceride, which is the total peak area of the monoacylglycerin fraction after treatment with the lipase solution measured by gas chromatography. There is.

The contents of POP, PLiP, and OOO in the fat and oil composition are determined by the gas chromatograph method (reference fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rise)". Gas chromatograph method) ”and“ Shou 2-2013 2-position fatty acid composition ”) were measured, and the amount of fatty acid was used for calculation.

The iodine value of the fat and oil composition 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)".

(2) Preparation of plastic fats and oils and baked products <Preparation of fats and oils composition>
For the fat and oil compositions of Examples 1 to 12 and Comparative Examples 1 to 5 having the fatty acid composition, triglyceride composition, and iodine value shown in Table 1 below, a blended oil of animal and vegetable fats and oils and their processed oils refined was used. As the above-mentioned A fats and oils, ester-exchanged fats and oils and palm-based fats and oils were used, and liquid oils and extremely hydrogenated oils were appropriately combined as C fats and oils to prepare a blended oil.
rice field.

<Making margarine for layered foods>
An emulsifier was added to the oil and fat composition shown in Table 1 below in parts by mass shown in Tables 2 to 4, and the hydroxy was further added to Examples 28 to 37 in Table 3 below and Examples 41 to 49 in Table 4 below. Propropylmethylcellulose was added and mixed, and the temperature was adjusted to 75 ° C. to prepare an oil phase. On the other hand, skim milk powder and salt were added to water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, the aqueous phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil mold, rapidly cooled and kneaded with a combinator, and molded into a sheet of 25 cm × 21 cm × 1 cm. A layered food margarine having a blending ratio of 1 was obtained as a plastic fat and oil. The obtained layered food margarine was stored at 5 ° C. The total amount of the following layered food margarine is 100 parts by mass.
<Combining margarine for layered foods>
Oil and fat composition 84 parts by mass Emulsifier by mass as shown in Tables 2 to 4 Hydroxypropylmethylcellulose Tables 3 and 4 by mass parts Skim milk powder 1.5 parts by mass Salt 1 part by mass Butter flavor 0.1 parts by mass Water balance

The following emulsifiers and hydroxypropyl methylcellulose were used.
(Glycerin fatty acid ester)
Monoglycerin Fatty Acid Ester Emulgy MS Made by RIKEN Vitamin Co., Ltd. (Lecithin)
Lecithin M Made by Showa Sangyo Co., Ltd. (Sorbitan fatty acid ester 1)
Sorbitan tristearic acid ester Poem S-65V Riken Vitamin Co., Ltd. Total content of palmitic acid and stearic acid 98.0% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 3.0
(Sorbitan fatty acid ester 2)
Sorbitan monooleic acid ester Poem O-80V Made by Riken Vitamin Co., Ltd. Total content of palmitic acid and stearic acid 0% by mass
HLB 4.9
(Hypromellose Methyl Cellulose 1)
Metocell K4M 2% aqueous solution (20 ° C) manufactured by Dow Chemical Co., Ltd. Viscosity: 588 mPa · s
(Hypromellose Methyl Cellulose 2)
Metocell K100M 2% aqueous solution (20 ° C) manufactured by Dow Chemical Co., Ltd. Viscosity: 754 mPa · s

<Making Danish pastry>
Danish pastries were prepared using the margarines for layered foods made from the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 5 under the following formulations and preparation conditions. Specifically, ingredients other than layered food margarine 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 2 minutes at low speed and 4 minutes at medium and low speed. Mixing was performed to obtain the dough. The dough was allowed to retard overnight at 0 ° C. after a floor time. Layered food margarine was folded into this dough, tri-folded twice and retarded at −10 ° C. for 30 minutes, and tri-folded once 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 Weak powder 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Degreased powder milk 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 East food 0.1 parts by mass Water 53 parts by mass 21 parts by mass with respect to 100 parts by mass of layered food margarine dough

<Conditions for making Danish pastry>
Mixing: Low speed 3 minutes, medium low speed 5 minutes, (shortening for kneading),
Low speed 2 minutes, medium 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

(3) Evaluation The following evaluations were made in Table 2 for each layered food margarine of Examples and Comparative Examples and Danish pastry, which is a baked product thereof.
[Workability (extensibleness)]
In the above-mentioned Danish pastry preparation step, the state of the layered food margarine when the layered food margarine was folded into the dough and the dough was stretched was evaluated according to the following criteria.
Evaluation Criteria ◎: It stretches very well with the fabric, does not crack, and shows good extensibility.
◯: It stretches with the dough without breaking and has extensibility.
Δ: The elongation is slightly poor, and the extensibility is inferior due to slight cracks.
×: Poor elongation and cracks.

The Danish pastry fired above was sampled by a panel, and the sensory evaluation was performed according to the following criteria. Regarding 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 conducted, and each test was performed. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected as a panel.

[Softness of Danish pastry]
The Danish pastry, which was made by folding the layered food margarine into the dough and baking it, was allowed to cool at room temperature for 2 hours, and then stored at 20 ° C. for 1 day. Evaluated in.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

[Danish juiciness]
The Danish pastry, which was made by folding the layered food margarine into the dough and baking it, allowed it to cool at room temperature for 2 hours, and then stored it at 20 ° C for 1 day. The case where was felt was considered good, and the evaluation was made according to the following criteria.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

[Danish layer is hard to peel off]
The Danish pastry, which was made by folding the layered food margarine into the dough and baking it, was allowed to cool at room temperature for 2 hours, and then stored at 20 ° C. for 1 day. The case where it did not stick to the food and was not accompanied by difficulty in eating was considered good, and was evaluated according to the following criteria.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

[Flavor release from top to middle of Danish pastry]
The Danish pastry, which was made by folding the layered food margarine into the dough and baking it, was allowed to cool at room temperature for 2 hours, and then stored at 20 ° C for 1 day. It was evaluated according to the following criteria.

Here, the flavor release was evaluated as a flavor release from the top to the middle, which was felt from immediately after being put in the mouth to about 3 seconds thereafter.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

In Tables 3 and 4, for each of the oil and fat compositions of Example 1 and Example 4, workability (extensionability), softness of Danish pastry, juiciness, resistance to peeling of layers, and from top to middle The above evaluation in flavor release is better than the case of Example 13 in Table 2 (Example 25 in Table 3) and Example 16 in Table 2 (Example 38 in Table 4) to the extent that they can be distinguished from each other. The case of becoming ◎ + was evaluated.

The above evaluation results are shown in Tables 2 to 4.

From Table 2, in Examples 13 to 24 using the oil and fat compositions of Examples 1 to 12, the baked product was soft and juicy, and the layer was hard to peel off, so that it was hard to stick to the upper jaw and was easy to eat. It is also excellent in flavor release from to middle to middle, and has good extensibility during fabric production, all of which solve the problems of the present invention. The evaluations of Examples 13, 14 and 16 using the oil and fat compositions of Examples 1, 2 and 4 are particularly good.

Based on Examples 1, 2 and 4, in Example 7, the content of linoleic acid bound to the 2-position of triglyceride was slightly low, the content of OOO was also slightly low, and the evaluation of extensibility during dough preparation was slightly low. Go down. In Example 9, the content of linoleic acid bound to the 2-position of triglyceride was further reduced, the content of OOO was further reduced, the iodine value was also lowered, and in addition to the juiciness of the baked product and the extensibility during dough preparation, Flavor release from top to middle, softness evaluation is slightly lowered. In Examples 3, 8 and 10, the content of linoleic acid bound to the 2-position of the triglyceride is slightly high, and the evaluation of the juiciness of the baked product and the extensibility at the time of preparing the dough is slightly lowered. Of these, Example 3 has a slightly lower total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride, making it difficult for the layer to peel off and flavoring from the top to the middle. The rating of the release is slightly lowered. Examples 8 and 10 have slightly high iodine values. The total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is slightly low, and the evaluation of layer peeling resistance and flavor release from top to middle is slightly lowered. At the same time, the total content of POP and PLiP and the content of PLiP are slightly low, and the evaluation of softness is slightly lowered.

In Example 5, the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride was slightly low, and in Example 12, the total content was slightly high, and these were difficult to peel off. The evaluation of flavor release from top to middle is slightly lowered.

In Examples 6 and 11, the total content of POP and PLiP is large, and the evaluation of the softness of the baked product is slightly lowered.

In Comparative Example 1, the content of linoleic acid bound to the 2-position of triglyceride is low, and the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is high. The iodine value is also quite low, and neither evaluation can solve the problem of the present invention.

In Comparative Example 2, the content of linoleic acid bound to the 2-position of triglyceride is high, and the total content of POP and PLiP is low. As a result, the layered food margarine becomes soft, and the margarine is kneaded into the dough when the dough is prepared. As a result, the formation of the layer of the baked product is poor, the softness is lost, the juiciness and flavor release are also poor, and none of the evaluations other than the difficulty of peeling of the layer can solve the problem of the present invention.

In Comparative Example 3, the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is small. Neither the difficulty of layer peeling nor the evaluation of flavor release can solve the problems of the present invention.

In Comparative Example 4, the total content of POP and PLiP is small, the evaluation of softness cannot solve the problem of the present invention, and the juiciness of the baked product tends to be lost. In Comparative Example 5, the total content of POP and PLiP is large and the extensibility is deteriorated. As a result, the softness of the baked product is lost, and the difficulty of layer peeling and the evaluation of flavor release are both the problems of the present invention. It cannot be solved.

In Tables 3 and 4, sorbitan tristearic acid ester, sorbitan monooleic acid ester (Examples 26 to 31, 34 to 37, 39 to 44, 47 to 49) and hydroxypropyl methylcellulose (Examples 28 to 37, as emulsifiers). Examples 41 to 49) were blended. The content of linoleic acid bound to the 2-position of triglyceride in the fat and oil composition, the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride, of POP and PLiP. The relative tendency of each evaluation due to the total content and the like is almost the same even if other components such as an emulsifier are changed, but Examples 25 and 38 and Examples in which only monoglycerin fatty acid ester is used as an emulsifier are used. From the comparison with 26, 27 and Examples 39 and 40, the use of sorbitan myristic acid ester and sorbitan monooleic acid ester tends to improve the softness of the baked product and the flavor release from the top to the middle. Hydroxypropyl methylcellulose, which is a cellulose ether, tends to improve the juiciness of the baked product and the extensibility during the preparation of the dough.

From the above, the content of linoleic acid in which the fat and oil composition is bound to the 2-position of (a) triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride, and (b) the 2-position of triglyceride. The total content of lauric acid bound to and myristic acid bound to the 2-position of triglyceride was 1 to 18% by mass based on the total mass of the 2-position constituent fatty acids of triglyceride, and (c) POP and PLiP. When the total content is 8 to 25% by mass with respect to the total mass of triglyceride, the balance of these totals makes the baked product soft and juicy, and the layer is hard to peel off, so it is hard to stick to the upper jaw and easy to eat. It also has excellent flavor release from the top to the middle, and has good extensibility during fabric production. The softness becomes better when the content of PLiP is 1.7 to 3.2% by mass with respect to the total mass of the triglyceride. When the content of OOO is 3.7 to 13% by mass with respect to the total mass of the triglyceride, the juiciness of the baked product and the extensibility of the plastic fat and oil at the time of producing the dough become better. When the iodine value is 40 to 75, the softness and juiciness of the baked product, the difficulty of peeling the layer, the flavor release from the top to the middle, and the extensibility at the time of producing the dough become better as a whole.

Claims (7)

A layered food-grade plastic fat-and-fat composition containing a layered food-grade fat-and-fat composition satisfying the following (a) to (c) and a cellulose ether.
(A) The content of linoleic acid bound to the 2-position of triglyceride is 8 to 23% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride.
(B) 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 to 18% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride.
(C) The total content of POP and PLiP is 8 to 25% by mass based on the total mass of triglyceride (POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position, and PLiP is It is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and linoleic acid is bonded at the 2nd position. P is palmitic acid, O is oleic acid, and Li is linoleic acid). The layered food-grade plastic fat or oil according to claim 1, wherein the content of the cellulose ether is 0.01 to 10.0 % by mass with respect to the total mass of the plastic fat or oil. Further, the plastic fat or oil for layered food according to claim 1 or 2, which contains 0.05 to 6.0% by mass of sorbitan fatty acid ester. The plastic fat or oil for layered food according to any one of claims 1 to 3, wherein the content of PLiP in the fat and oil composition for layered food is 1.7 to 3.2% by mass with respect to the total mass of triglyceride. The plastic fat or oil for layered food (OOO) according to any one of claims 1 to 4, wherein the content of OOO in the layered food fat and oil composition is 3.7 to 13% by mass with respect to the total mass of triglyceride. It is a triglyceride in which oleic acid is bound at the 1st, 2nd and 3rd positions.) The plastic fat or oil for layered foods according to any one of claims 1 to 5, wherein the iodine value of the fat and oil composition for layered foods is 40 to 75. A method for producing a layered food product, wherein the plastic fat or oil for layered food according to any one of claims 1 to 6 is folded into a dough and the dough is baked.