JP7264652B2 - Water-in-oil emulsified fat composition for roll-in - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water-in-oil emulsified fat composition for roll-in used in producing layered bakery foods such as Danish pastries, croissants and pies.

In the production of sweet layered bakery foods such as Danish pastries, croissants, pies, etc., from the viewpoint of obtaining layered bakery foods with good flavor, sufficient intensity of sweetness and the quality of sweetness are emphasized, and appearance and texture are emphasized. From the viewpoint of obtaining a good layered bakery food, emphasis is placed on the floating and inner layers.

When producing a sweet layered bakery, a method of using a roll-in fat composition containing a sweetener is generally adopted. For example, Patent Literature 1 describes a method for producing layered bread using a plastic fat composition containing sugars. In addition, Patent Document 2 describes a roll-in fat composition containing liquid sugar.

Examples of sweetener-containing roll-in oil and fat compositions focused on the floating and inner layers of the resulting layered bakery food are disclosed in Patent Documents 3 and 4, for example. Patent document 5 is mentioned as an oil-and-fat composition for roll-in containing a sweetener which paid its attention to the intensity of sweetness.

However, conventionally, in the case of producing a layered bakery food using a roll-in fat composition containing a sweetener, when the float/inner layer of the resulting layered bakery food is emphasized, it is difficult to add sweetness of sufficient intensity to the layered bakery food. It was difficult to apply to bakery foods. Conversely, when the sweetness of the resulting layered bakery food is emphasized, the resulting layered bakery food tends to have poor floating and inner layers. The reason for this is that the floating/inner layers of the resulting layered bakery food are affected by the amounts of oil and water in the oil and fat composition for roll-in used.

The oil and fat in the oil and fat composition for roll-in has the function of blocking the release of water vapor and carbon dioxide generated between the dough layers during baking of the layered bakery food dough and retaining the water vapor and carbon dioxide gas between the dough layers.
As a result, the product expands in layers and provides a good floating and inner layer. Therefore, the more oil and fat in the oil and fat composition for roll-in to be used, the better the floating and inner layer of the resulting layered bakery food. Become.

In addition, since the moisture contained in the roll-in fat composition as well as the dough evaporates due to heating during baking of the dough, it is necessary to increase the moisture content in the roll-in fat composition to a certain extent. It leads to good floating and inner layer of food.

Therefore, when emphasizing the float and inner layer, it is necessary to increase the amount of oil and water in the oil and fat composition for roll-in. Therefore, it is difficult to impart a sufficiently strong sweetness to the layered bakery food.

In addition, since the sweetness of the obtained layered bakery food is affected by the amount of the sweetener in the fat and oil composition for roll-in used, when the sweetener is added to the extent that sweetness of sufficient intensity is obtained, Since it is necessary to reduce the amount of oil or water in the formulation, the float and inner layer tend to be defective.

As a method for obtaining a layered bakery food having both sweetness intensity and floating/inner layers, a method using a high-intensity sweetener has been conventionally proposed as in Patent Document 6.

The use of high-intensity sweeteners has excellent performance of having a sweetness several hundred times that of sucrose, but on the other hand, it often has a peculiar off-taste or harsh taste, and the aftertaste is not sharp. Therefore, there is a problem that a roll-in oil and fat composition that relies on a high-intensity sweetener for sweetness tends to have a poor quality of sweetness.

Therefore, in the prior art, it has been difficult to obtain a layered bakery food product that satisfies both a sufficient intensity of sweetness and good sweetness quality, as well as a good float and inner layer.

Japanese Patent Publication No. 61-035805 JP-A-04-248948 Japanese Patent Application Laid-Open No. 2004-024057 Japanese Patent Application Laid-Open No. 2006-325503 JP 2015-195751 A JP-A-2008-125488

The problems to be solved by the present invention are the following three points.
(1) To provide an oil-and-fat composition for roll-ins having good quality of sweetness without unpleasant taste or harsh taste.
(2) To provide a roll-in oil and fat composition having sufficiently strong sweetness.
(3) To provide an oil and fat composition for roll-in which gives a layered bakery food having good floating and inner layers.

As a result of studies by the present inventors, the above problem can be solved by rolling into dough an oil and fat composition adjusted so that the content of the oil and fat is within a specific range and the composition of the sweetener is in a specific ratio. found to be resolved.
The present invention is based on this finding, and provides a water-in-oil emulsified fat composition for roll-in, which satisfies all of the following conditions (1) to (3).
(1) The content of fat in the water-in-oil emulsified fat composition for roll-ins is 80% by mass or more.
(2) The water-in-oil emulsified oil composition for roll-in contains a sweetener and has a sweetness of 10-25.
(3) The sweetener contains a high-intensity sweetener, and the ratio of the sweetness derived from the high-intensity sweetener to the sweetness of the water-in-oil emulsified oil composition for roll-in is 55% or less.

The effects obtained by the product of the present invention are the following three points.
(1) It is possible to provide an oil-and-fat composition for roll-in, which gives a layered bakery food having a good quality of sweetness without any offensive taste or harsh taste.
(2) It is possible to provide an oil and fat composition for roll-in that gives a layered bakery food product having a sufficiently strong sweetness.
(3) It is possible to provide an oil and fat composition for roll-in that gives a layered bakery food product having good floating and inner layers.

The present invention will be described in detail below.
The water-in-oil emulsified fat composition for roll-ins of the present invention satisfies all of the following conditions (1) to (3).
(1) The content of fat in the water-in-oil emulsified fat composition for roll-ins is 80% by mass or more.
(2) The water-in-oil emulsified fat composition for roll-in contains a sweetener and has a sweetness of 10-25.
(3) The sweetener contains a high-intensity sweetener, and the ratio of the sweetness derived from the high-intensity sweetener to the sweetness of the water-in-oil emulsified oil composition for roll-in is 55% or less.
A layered bakery food produced using a water-in-oil emulsified fat composition for roll-in that does not satisfy any one of the above conditions (1) to (3) has poor sweetness quality or sweetness intensity. In addition to the insufficient float, the bread grains are scattered here and there.

In this specification, the layered bakery food having "floating" means having a gap between the doughs when the bakery food is cross-sectionally viewed in the stacking direction of the dough. The fact that the layered bakery food has good "floating" means that when the bakery dough is heated, the dough stretches sufficiently in the kiln, resulting in a sufficient gap between the dough and the dough, and the specific volume of the bakery food means that will grow. The "floating" of bakery food products can be evaluated, for example, by having an expert panelist observe the cross section of the bakery food products.
A layered bakery product having a good "inner layer" means that the crumb has large cells and a thin cell membrane. The "inner layer" of a bakery product can be evaluated, for example, by having an expert panelist observe a cross-section of the bakery product.
The "sweetness intensity" of the layered bakery food product means the intensity of sweetness when the layered bakery food product is placed in the mouth. The “sweetness intensity” of bakery foods can be evaluated, for example, by having a specialized panelist eat the bakery foods.

First, the condition (1) that the water-in-oil type emulsified fat composition for roll-ins of the present invention has will be described.
The water-in-oil emulsified fat composition for roll-ins of the present invention has a fat content of 80% by mass or more. A water-in-oil type emulsified fat and oil composition for roll-ins capable of imparting a good inner layer to a layered bakery food is obtained when the amount of fat and oil is 80% by mass or more. From the viewpoint of obtaining a layered bakery food having good float/inner layer and good sweetness intensity/quality, the content of fat in the water-in-oil type emulsified oil/fat composition for roll-in of the present invention is 80 to 90 mass. %, more preferably 80 to 88 mass %, most preferably 80 to 85 mass %. When the water-in-oil emulsified fat composition for roll-ins of the present invention contains other components containing fats and oils, the fats and oils contained in the other components are also included in the content of the above fats and oils. The oil content of the water-in-oil emulsified oil composition for roll-ins can be determined, for example, by extracting the oil content from the water-in-oil emulsified oil composition for roll-ins using an organic solvent and measuring the mass. Alternatively, it can be determined by subtracting the amount of water and other nutrients from the total amount of the water-in-oil emulsified fat composition for roll-in.
Examples of the above extraction method include a method in which a sample packed in a thimble is placed in a Soxhlet tube and extracted with an ether such as diethyl ether or a mixed solvent such as chloroform-methanol. If necessary, pretreatment such as acid decomposition may be performed before extraction.

Fats and oils that can be used in the present invention are not particularly limited as long as they are edible oils and fats. Specific examples of fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, microalgae oil, sunflower oil, safflower oil, olive oil, canola oil, and cacao. Vegetable oils such as fat and shea butter; animal oils such as beef tallow, milk fat, lard, fish oil and whale oil; and these oils have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. Examples include processed fats and oils. One type of these oils and fats may be used alone, or two or more types may be used in combination.

The triglyceride composition and fatty acid composition of the oil phase constituting the water-in-oil emulsified fat composition for roll-ins of the present invention preferably satisfy all of the following conditions (I) to (IV). This is because a layered bakery food product having a better inner layer/floating property and a sufficiently strong sweetness can be obtained.
(I) The content of S3 is 0.1 to 12% by mass.
(II) The content of S2U is 20% by mass or more.
(III) P/St, which is the mass ratio of P and St, is 2 or more.
(IV) The total amount of SU2 content and U3 content is 40 to 70% by mass.

S, U, P, and St in conditions (I) to (IV) above each represent the following fatty acid residues, and S3, S2U, SU2, and U3 represent the following triglycerides.
S: saturated fatty acid residue with 16 or more carbon atoms U: unsaturated fatty acid residue with 16 or more carbon atoms P: palmitic acid residue St: stearic acid residue Triglyceride with 2 molecules and 1 U molecule SU2: Triglyceride with 1 S molecule and 2 U molecules U3: Triglyceride with 3 U molecules

Condition (I) will be described.
In the water-in-oil emulsified fat composition for roll-ins of the present invention, the content of S3 in the triglyceride composition of the oil phase is preferably 0.1 to 12% by mass, more preferably 3 to 11% by mass, most preferably 5 to 11% by mass. By setting the content of S3 in the triglyceride composition of the oil phase of the water-in-oil emulsified oil and fat composition for roll-in within the above range, the layered bakery food produced using the product of the present invention is less likely to become bready, and further It has good inner layer and float. In addition, the meltability in the mouth of the layered bakery food becomes even better. Furthermore, since the composition of fats and oils hardly affects the expression of sweetness, it is easy to obtain a layered bakery food having a sufficiently strong sweetness.

As described above, S represents a saturated fatty acid residue having 16 or more carbon atoms, preferably a saturated fatty acid residue having 16 to 22 carbon atoms. Specific examples of saturated fatty acid residues having 16 to 22 carbon atoms include palmitic acid residues, stearic acid residues, arachidic acid residues and behenic acid residues.

Condition (II) will be described.
In the water-in-oil emulsified fat composition for roll-ins of the present invention, the content of S2U in the triglyceride composition of the oil phase is preferably 20% by mass or more, more preferably 25% by mass or more. 37% by weight is most preferred. By setting the S2U content of the water-in-oil emulsified fat composition for roll-in to 20% by mass or more, it is possible to obtain a layered bakery food with a better inner layer and float, which is less prone to breading, which is preferable. The upper limit of the S2U content in the water-in-oil emulsified oil composition for roll-ins is preferably 45% by mass.

Condition (III) will be described.
In the water-in-oil emulsified fat composition for roll-ins of the present invention, P/St, which is the mass ratio of P and St in the constituent fatty acid composition of the oil phase, is preferably 2 or more, and is 2 to 8. is more preferred, 4 to 8 is even more preferred, and 6 to 8 is most preferred. By setting P/St (mass basis), which is the mass ratio of P and St, to 2 or more, the melting points of S3 and S2U can be lowered, and the meltability in the mouth of the obtained layered bakery food can be improved. It is preferable because it is possible to obtain a layered bakery food having a sufficiently strong sweetness.

Condition (IV) will be described.
In the water-in-oil emulsified fat and oil composition for roll-ins of the present invention, the total amount of the SU2 content and the U3 content in the triglyceride composition of the oil phase is preferably 40 to 70 mass%, preferably 50 to 70 mass%. % by mass is more preferable, and 55 to 70% by mass is most preferable. By setting the total amount of the SU2 content and the U3 content to 40% by mass or more, the spreadability is improved, and the workability when preparing the layered bakery dough tends to be improved. In addition, by setting the total amount of the content of SU2 and the content of U3 to 70% by mass or less, the roll-in resistance of the water-in-oil emulsified oil composition for roll-in is increased, and the inner layer and float are further improved. A layered bakery food product having

The content of triglycerides such as S3, S2U, SU2, and U3 in the water-in-oil emulsified fat composition for roll-ins is determined, for example, by the standard fats and oils analysis test method (2.4.6.2-2013 triacylglycerin composition ( It can be measured by high-performance liquid chromatography)). The fatty acid composition such as P and St in the water-in-oil emulsified oil composition for roll-in is, for example, "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.2.3-2013" or "Japan Oil Chemistry Society Establishment It can be measured by a capillary gas chromatograph method with reference to “Standard Fat Analysis Test Method 2.4.4.3-2013”.

There are no particular restrictions on the composition of the water-in-oil emulsified fat composition for roll-ins of the present invention. should be mixed. As an example, the following oil A, oil B, and oil C may be blended so as to satisfy the above conditions (I) to (IV).

The fat A is a random transesterified oil of fractionated soft part oil of palm. Specifically, a processed oil obtained by subjecting palm olein or palm super olein to random transesterification is preferably used. In the present invention, palm oil fractionated after random transesterification is also treated as random transesterified oil of fractionated palm soft oil. In the present invention, one kind selected from these may be used alone, or two or more kinds may be used in combination.

The fat B has an SFC of 3 or less at 10°C. Known edible oils and fats can be used without particular limitation as long as they have an SFC of 3 or less at 10°C. Specific examples of the fats and oils B include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, high oleic canola oil, rice oil, sunflower oil, safflower oil, and olive oil. , peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, mango kernel oil, sal fat and illipe fat, also vegetable oils; animal fats and oils such as beef, milk, lard, fish oil and whale oil; Fats and oils that have been subjected to one or more treatments selected from the group consisting of hydrogenation, fractionation, and transesterification can be mentioned. In the present invention, one kind of these oils and fats may be used alone, or two or more kinds may be used in combination. The fats and oils B are preferably liquid oils such as soybean oil and rapeseed oil.

The fat C is a random transesterified palm oil having a melting point of 40° C. or higher. In the present invention, the palm-based fat is one selected from the group consisting of palm oil, palm fraction soft part oil, palm fraction hard part oil, palm super olein, and hydrogenation, fractionation and transesterification of these fats and oils. Refers to oils and fats that have undergone two or more treatments. In the present invention, as a random transesterified oil of palm oil and fat having a melting point of 40 ° C. or higher, an oil and fat blend in which palm oil and palm extremely hardened oil are mixed at a mass ratio of 55 to 75:25 to 45 is randomly transesterified. It is preferable to use the fats and oils obtained by

When producing a water-in-oil emulsified fat composition for roll-in having an oil phase that satisfies all of the above conditions (I) to (IV) using the fat A, fat B and fat C, fat A and fat B and fat C, in this order, preferably 65-80:10-25:1-10, more preferably 70-80:15-25:1-5.

Next, condition (2) in the present invention will be described.
In the present invention, "sweetness" means a numerical value calculated by the following formula.

Sweetness = sweetener content x relative sweetness

In the formula, the "sweetener content" represents the amount of sweetener (g) contained per 100 g of the water-in-oil emulsified fat composition for roll-in,
"Relative sweetness" means the intensity of sweetness relative to sucrose per unit amount of a specific sweetener, where the sweetness of sucrose per unit amount at 20°C is 1.

Therefore, the "sweetness" in the present invention represents the amount of sweetener converted to sucrose, and reflects the degree of sweetness as a sensation felt by a person who eats the food.

The water-in-oil emulsified fat composition for roll-ins of the present invention contains a plurality of sweeteners including a high-intensity sweetener, as shown in condition (3) described later. Therefore, in the present invention, the value of sweetness (sweetener content × relative sweetness) is calculated for each type of sweetener, and the sum of the calculated values is calculated as the "water-in-oil emulsified oil composition for roll-in." "sweetness" The sweetener content in the water-in-oil emulsified fat composition for roll-in can be measured by known methods such as HPLC, GC-MS, and LC-MS.

The water-in-oil emulsified fat composition for roll-ins of the present invention has a sweetness of 10-25. By setting the sweetness of the water-in-oil type emulsified oil and fat composition for roll-in to 10 or more, it is possible to obtain a layered bakery food that has a good intensity of sweetness. When the sweetness of the water-in-oil emulsified fat composition for roll-in is less than 10, a bakery food with good inner layer and floating can be obtained, but the layered bakery food lacks sweetness. By setting the sweetness of the water-in-oil type emulsified fat composition for roll-in to 25 or less, it is possible to obtain a layered bakery food having a sufficiently strong sweetness and good inner layer and float. When the sweetness of the water-in-oil emulsified fat composition for roll-ins exceeds 25, the intensity of sweetness increases, but the content of the sweetener in the fat composition increases. is relatively decreased, and as a result, it is difficult to obtain bakery foods having a good inner layer and float. From the viewpoint of obtaining a layered bakery food having a sufficiently strong sweetness and better floating of the inner layer, the water-in-oil type emulsified oil and fat composition for roll-ins of the present invention preferably has a sweetness of 10 to 22. It is preferably 12-20, and most preferably 12-18.

The water-in-oil type emulsified fat composition for roll-ins of the present invention contains a high-intensity sweetener as described later. Therefore, it is possible to satisfy the sweetness of the oil and fat composition only with a high-intensity sweetener. However, when the sweetness of the oil and fat composition is satisfied only by the high-intensity sweetener, the below-mentioned condition (3) cannot be satisfied. As a result, the resulting layered bakery food has a poor quality of sweetness.

Examples of sweeteners contained in the water-in-oil emulsified fat composition for roll-ins of the present invention include saccharides, sugar alcohols and high-intensity sweeteners. Examples of sugars include lactose, glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, L-arabinose, trehalose, xylose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fructose oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose and palatinose oligosaccharides. Examples of sugar alcohols include reduced starch saccharification products, reduced starch syrup, reduced sugar, reduced palatinose, sorbitol, reduced lactose, xylitol, maltitol, erythritol and mannitol. Examples of the high-intensity sweetener include those described below. One of these sweeteners may be used alone, or two or more may be used in combination. Foods containing these sweeteners can also be used. Foods containing sweeteners include, for example, sweetened condensed milk and jam. The content of the sweetener in the water-in-oil type emulsified fat composition for roll-ins of the present invention satisfies all of the conditions (1) to (3) required for the water-in-oil type emulsified fat composition for roll-ins of the present invention. Although there is no particular limitation as long as it is an amount that can be used, it is necessary to ensure the oil and water content of the water-in-oil emulsified oil and fat composition for roll-in in order to obtain good float and inner layer. Therefore, the solid content in the water-in-oil type emulsified fat composition for roll-in is preferably 15% by mass or less.

Next, condition (3) in the present invention will be described.
The sweetener contained in the water-in-oil emulsified fat composition for roll-ins of the present invention contains a high-intensity sweetener. By including a high-intensity sweetener, the intensity of sweetness can be ensured. In addition, in the water-in-oil emulsified oil and fat composition for roll-ins of the present invention, the proportion of sweetness derived from the high-intensity sweetener in the sweetness of the water-in-oil emulsified oil and fat composition for roll-ins is 55% or less. be.

The high-intensity sweetener used in the water-in-oil emulsified fat composition for roll-ins of the present invention will be described. In the present invention, a high-intensity sweetener means one having a relative sweetness of 50 or more when the sweetness of sucrose at 20°C is taken as 1. In the present invention, high-intensity sweeteners generally used for foods and pharmaceuticals can be used without limitation, regardless of whether they are natural or artificial.

Examples of high-intensity sweeteners used in the water-in-oil emulsified fat composition for roll-ins of the present invention include acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice, monk fruit, glycyrrhizin, glycyrrhizinate, Dihydrochalcone, thaumatin, monellin, etc., may be mentioned, and one of these high-intensity sweeteners may be used alone, or two or more thereof may be used in combination. Usually stevia, licorice and monk fruit are used as extracts and saccharin is used as sodium salt.

In the present invention, a layered bakery food having a good sweetness intensity and a good inner layer and float is produced by using a high-intensity sweetener so as to satisfy the ratio range in the sweetness described below. It is possible to obtain a water-in-oil type emulsified oil composition for roll-in.
The water-in-oil type emulsified fat composition for roll-ins of the present invention has a sweetness ratio of 55% or less derived from a high-intensity sweetener in its sweetness. A high-intensity sweetener has a much higher degree of sweetness than sucrose, and can impart sweetness when used in a small amount. However, high-intensity sweeteners often have an off-flavour or harsh taste, and unlike sucrose, they have a sharp rise in sweetness and have a sweet aftertaste. Therefore, if the ratio of the sweetness derived from the high-intensity sweetener in the sweetness of the water-in-oil emulsified oil and fat composition for roll-ins exceeds 55%, the offensive taste, harsh taste, and harsh sweetness of the high-intensity sweetener is imparted to the water-in-oil type emulsified fat composition for roll-in. From the viewpoint of achieving both the intensity and quality of sweetness and the inner layer and float of the layered bakery food, the ratio of the sweetness derived from the high-intensity sweetener in the sweetness of the water-in-oil type emulsified oil and fat composition for roll-ins of the present invention. is preferably 20-50%, more preferably 25-45%, most preferably 30-45%.

In the present invention, the ratio of the sweetness derived from the high-intensity sweetener to the sweetness of the water-in-oil emulsified fat composition for roll-ins can be measured by the following method.
First, the sweetness of the high-intensity sweetener contained in the water-in-oil emulsified fat composition for roll-ins and the sweetness of the sweetener other than the high-intensity sweetener are calculated based on the above formula. When the water-in-oil emulsified fat composition for roll-ins contains two or more high-sweetness sweeteners, the sum of the sweetness of each high-sweetness sweetener contained in the oil-and-fat composition is the sum of the high-sweetness sweeteners. Sweetness. The same applies to the sweetness of sweeteners other than high-intensity sweeteners. Based on the calculated sweetness of the high-intensity sweetener and the sweetness of the sweetener other than the high-intensity sweetener, the high sweetness in the sweetness of the water-in-oil emulsified oil composition for roll-ins is calculated by the following formula: The percentage of sweetness from the sweetener is measured.

Percentage of sweetness derived from high-intensity sweetener (%) = sweetness of high-intensity sweetener / (sweetness of high-intensity sweetener + sweetness of sweetener other than high-intensity sweetener) × 100

The water-in-oil emulsified oil-and-fat composition for roll-ins of the present invention has high sweetness from the viewpoint of the quality of sweetness, from the viewpoint of good rise of sweetness, from the viewpoint of obtaining sweetness that does not leave an aftertaste, that is, from the viewpoint of the expression profile of sweetness. As a sweetener, it is preferable to use one or more selected from the group consisting of acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice and monk fruit, more preferably acesulfame potassium or sucralose, It is more preferable to use acesulfame potassium and sucralose together. When the sweetness of sucrose is 1, the sweetness of acesulfame potassium is 200, and the sweetness of sucralose is 600.

The content of the high-intensity sweetener in the water-in-oil emulsified oil-and-fat composition for roll-ins of the present invention is defined by the sweetness of the oil-and-fat composition and the proportion of the sweetness derived from the high-intensity sweetener in the sweetness described above. Although it is not particularly limited as long as the amount satisfies the range of, it is preferably 0.005 to 0.025% by mass, more preferably 0.010 to 0.020% by mass.

When the water-in-oil emulsified fat and oil composition for roll-ins of the present invention contains acesulfame potassium and sucralose, on the condition that the ratio of the sweetness derived from the high-intensity sweetener in the sweetness satisfies the above range, It is preferable to contain 0.2 to 2 parts by mass, more preferably 0.3 to 1.8 parts by mass, and 0.3 to 1.5 parts by mass of sucralose per 1 part by mass of acesulfame potassium. is most preferred.

The water-in-oil emulsified oil and fat composition for roll-ins of the present invention is a sweetener other than a high-intensity sweetener, provided that the above conditions (1) to (3) can be satisfied, among the sweeteners described above. containing any sweetener selected from

The water-in-oil emulsified fat composition for roll-ins of the present invention preferably contains, as a sweetener, isomerized liquid sugar in addition to a high-intensity sweetener. The isomerized liquid sugar preferably has a fructose content of 90% or more. This is because a layered bakery food product having a better intensity and quality of sweetness can be obtained. Also, by using a high-intensity sweetener, isomerized liquid sugar, especially isomerized liquid sugar having a fructose content of 90% or more, a good sweetness profile can be obtained. Specifically, it provides good sweetness onset and intensity immediately after consumption (top in the sensory profile of flavor) and good quality sweetness with sufficient intensity during mastication (middle in the sensory profile of flavor). From just before swallowing to swallowing (the last in the sensory profile of flavor), you can feel good sweetness without harshness or off-taste without any aftertaste. Fructose content refers to the percentage of fructose in sugar.

Isomerized liquid sugar is a liquid mainly composed of glucose or fructose, which is obtained by hydrolyzing starch with an enzyme such as amylase or acid, and is mainly composed of glucose, and is isomerized with glucose isomerase or alkali. refers to the sugar in In the present invention, sugar-mixed isomerized liquid sugar is also treated as one type of isomerized liquid sugar. In the present invention, one type of isomerized liquid sugar having different fructose contents may be used alone, or two or more types may be used in combination. The fructose content in the isomerized liquid sugar can be measured by, for example, the amino column method or the cation exchange resin packed column method.

When the water-in-oil emulsified oil and fat composition for roll-ins of the present invention contains isomerized liquid sugar, the content is determined from the viewpoint of obtaining a good quality sweetness and obtaining a good inner layer and float. The content is preferably 3 to 10% by mass, more preferably 3 to 9% by mass, and most preferably 4 to 8% by mass. In addition, when using isomerized liquid sugar, the ratio of the sweetness of the isomerized liquid sugar to the sweetness of the water-in-oil emulsified oil composition for roll-ins of the present invention is determined from the viewpoint of the quality of sweetness and a good inner layer and float. From the viewpoint of obtaining, it is preferably 35 to 70%, more preferably 40 to 65%.

When the water-in-oil emulsified oil and fat composition for roll-ins of the present invention contains a sweetener other than a high-intensity sweetener and an isomerized liquid sugar, the intensity and quality of the sweetness and the inner layer and float of the layered bakery food from the viewpoint of achieving both, the ratio of the sweetness derived from other sweeteners in the sweetness of the water-in-oil emulsified oil and fat composition for roll-ins of the present invention is preferably 20% or less, and is 17% or less. is more preferred. The lower limit of the percentage of sweetness derived from other sweeteners is 0%.

The water-in-oil emulsified fat composition for roll-ins of the present invention preferably satisfies the following condition (4) in addition to the above conditions (1) to (3).

(4) The concentration of the sweetener in the aqueous phase of the water-in-oil emulsified fat composition for roll-ins is 20 to 50% by mass.

In the oil-in-oil emulsified oil composition for roll-ins of the present invention, a layered bakery food having both sweetness intensity and inner layer and float can be obtained by adjusting the concentration of the sweetener to 20 to 50% by mass with respect to the aqueous phase. Therefore, it is preferable. In addition, it is preferable to set the concentration of the sweetener to the water phase within the above range for the following reasons.
In addition to evaporating water from the dough by heating during dough baking, the water contained in the roll-in fat composition also evaporates. Therefore, by setting the water content in the oil and fat composition for roll-in to a certain level or more and securing the water that evaporates during the baking of the dough, the resulting layered bakery food will have better floating and inner layers. By setting the concentration of the sweetener to the water phase within the above range, it is possible to secure the moisture that evaporates due to the heating during baking of the dough, which is preferable.
From the viewpoint of achieving both the intensity of sweetness and the inner layer/floating of the layered bakery food and obtaining a more preferable layered bakery food, the concentration of the sweetener in the aqueous phase of the water-in-oil type emulsified fat composition for roll-in of the present invention is , more preferably 25 to 45% by mass, most preferably 30 to 45% by mass. Sweetener concentration should be calculated based on the amount of carbohydrates in the sweetener.

The water content in the water-in-oil emulsified fat composition for roll-ins of the present invention is preferably 5 to 17% by mass, more preferably 7 to 15% by mass, based on the water-in-oil emulsified fat composition for roll-ins. % by mass. By setting the water content to 5% by mass or more, appropriate plasticity can be obtained, and when the water-in-oil type emulsified oil and fat composition for roll-ins of the present invention is used to prepare pastry dough, the oil and fat composition is It is preferable because it becomes difficult to crack between the dough layers and it becomes easy to be evenly folded into the pastry dough. In addition, when the water content is 17% by mass or less, the emulsification of the water-in-oil emulsified oil composition for roll-in is stable, and the oil content can be increased, so that a better inner layer and float can be obtained. In addition, a layered bakery food having sufficient sweetness intensity is obtained, which is preferable.

The water contained in the water-in-oil emulsified fat composition for roll-ins of the present invention is not particularly limited, and at least water selected from tap water, soft or hard mineral water, ion-exchanged water, distilled water, etc. One type can be used. One type of these moisture may be used alone, or two or more types may be mixed and used. When the water-in-oil emulsified fat composition for roll-ins of the present invention contains other components containing water, the water contained in the other components is also included in the water content.

The water-in-oil type emulsified fat composition for roll-ins of the present invention may contain other components, if necessary, as long as the effects of the present invention are not impaired. Other ingredients include emulsifiers, dairy products, guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan. , thickening and stabilizing agents such as gelatin, starch, and modified starch; salty agents such as salt and potassium chloride; Enzymes such as sulfhydryl oxidase, hexose oxidase, and glucose oxidase, salting agents such as salt and potassium chloride, coloring agents such as β-carotene, caramel, and monascus pigment, acidulants such as acetic acid, lactic acid, and gluconic acid, eggs , seasonings, amino acids, pH adjusters, raw alcohol, shochu, whiskey, vodka, brandy and other distilled spirits, wine, sake, beer and other fermented spirits, various liqueurs, food preservatives, shelf life improvers, fruits, fruit juices, Food materials such as nut paste, spices, cacao mass, cocoa powder, coffee, black tea, green tea, grains, beans, vegetables, meats, seafood, tocopherol, antioxidants such as tea extracts, and flavoring agents.

The water-in-oil emulsified fat composition for roll-ins of the present invention is obtained by emulsifying and mixing an oil phase and an aqueous phase into a water-in-oil type under the above conditions (1) to (3), preferably under the above conditions (1 ) to (4), it is a water-in-oil emulsified oil composition. The water-in-oil emulsified fat composition for roll-ins of the present invention preferably has plasticity in terms of workability when it is rolled into bakery dough. A preferred method for producing the water-in-oil type emulsified oil composition for roll-ins of the present invention is described below.

The water-in-oil emulsified fat composition for roll-ins of the present invention is not particularly limited in its production method, and can be produced by a known method. Preferably, a water phase is prepared by dissolving a sweetener including a high-intensity sweetener, the water phase and the dissolved oil phase are mixed and emulsified to prepare a mixed liquid, and the obtained mixed liquid is By cooling, a water-in-oil emulsified fat composition for roll-in can be obtained.

Specifically, first, the oil phase is dissolved, and the dissolved oil phase and the aqueous phase are mixed and emulsified to obtain an emulsion. The mixing ratio of the oil phase and the water phase is preferably 80-95:5-20 in mass ratio (former: latter). In the present invention, when the oil phase is less than 80% by mass and the water phase is more than 20% by mass, a layered bakery food with sufficient intensity of sweetness, good quality of sweetness, and good float and inner layer can be obtained. becomes difficult. In addition, when the oil phase is more than 95% by mass and the water phase is less than 5% by mass, it is difficult to obtain good plasticity. It becomes difficult to obtain a water-type emulsified fat composition.

Next, it is desirable to sterilize the resulting emulsion. The sterilization method may be a batch method using a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, most preferably 80-90°C. After that, if necessary, the sterilized emulsion is pre-cooled to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40-60°C, more preferably 40-55°C, and most preferably 40-50°C.

The precooled emulsion is then cooled, preferably rapidly plasticized. This quench plasticization can be carried out using a closed continuous scraped tube chiller cooler (A unit) such as a combinator, a votator, a perfector or a chemtator, a plate heat exchanger or the like. Cooling may be performed by combining a diamond cooler of an open type cooler and a complexor. By performing this quench plasticization, a plastic oil composition is obtained. A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used during rapid cooling and plasticization.

Next, the obtained oil and fat composition is shaped into a sheet, block, cylinder, rectangular parallelepiped, or the like, and adjusted to a shape suitable as a water-in-oil emulsified oil and fat composition for roll-in. Preferred sizes for each shape are as follows.
Sheet form: length 50-1000mm, width 50-1000mm, thickness 1-50mm
Block shape: length 50-1000mm, width 50-1000mm, thickness 50-500mm
Cylindrical: 1-25 mm in diameter, 5-100 mm in length,
Cuboid: length 5-50 mm, width 5-50 mm, height 5-100 mm.

Nitrogen, air, or the like may or may not be aerated in the production process of the water-in-oil emulsified fat composition for roll-in.

The water-in-oil type emulsified fat composition for roll-ins of the present invention thus obtained is suitably used for roll-ins of layered bakery foods.

Next, layered bakery foods using the water-in-oil emulsified fat composition for roll-ins of the present invention will be described.

The layered bakery food of the present invention is prepared by using the water-in-oil emulsified fat composition for roll-ins of the present invention, and the water-in-oil emulsified fat composition for roll-ins of the present invention is added between bakery dough. Obtained by heating a layered bakery dough obtained by rolling in. Examples of the layered bakery food of the present invention include food having a layered appearance, such as croissants, Danish pastries, and pies. The layered bakery food product of the present invention may be coated with chocolate, glaze or icing. Various flavor powders such as cocoa powder, cinnamon powder, matcha green tea, etc. may be sprinkled on the layered bakery food of the present invention. In addition, the layered bakery food of the present invention may be sandwiched or topped with creams such as sugar cream, water-in-oil cream, oil-in-water cream, bean paste, jam, or the like. As for the creams, it is possible to use creams with any flavor such as chocolate flavor or custard flavor by combining with other food materials when preparing the creams. In addition, the layered bakery food of the present invention is sandwiched and topped with ingredients commonly used in the production of bakery foods, such as nuts such as almonds, macadamia nuts, cashew nuts, and walnuts, and fruits such as fruits and processed fruit products. good too.

As the bakery dough used for producing the layered bakery food of the present invention, known doughs used for producing layered bakery food can be used without particular limitation. The amount of the water-in-oil emulsified oil composition for roll-ins of the present invention used for bakery dough is not particularly limited, and can be the amount conventionally used, but 100 parts by mass of grain flour contained in bakery dough. 50 parts by mass per powder, that is, 50 parts by mass per powder. There are no particular restrictions on the baking conditions of the bakery dough rolled in with the water-in-oil emulsified fat composition for roll-ins of the present invention, and known conditions can be employed. The number of layers of the layered bakery food of the present invention varies depending on the target product, and is not particularly limited, but is preferably 9 to 144 layers, more preferably 16 to 64 layers.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited to the examples shown below.

(Production Example 1: Production of fat mixture A)
76 parts by mass of palm olein random transesterified oil (S3: 9.0% by mass, S2U: 34.6% by mass, P/St: 9.7, SU2 + U3: 56.3% by mass), liquid oil (rapeseed oil, S3: 0% by mass, S2U: 0.9% by mass, P / St: 2.1, SU2 + U3: 99.1% by mass) 20 parts by mass, and palm oil and extremely hardened palm oil are heated and dissolved. 4 parts by mass of random transesterified oil mixed at a mass ratio of 65:35 (S3: 29.1 mass%, S2U: 45.3 mass%, P / St: 2.3, SU2 + U3: 25.6 mass%) were mixed to obtain a fat mixture A (S3: 8.1% by mass, S2U: 28.3% by mass, P/St: 7.7, SU2+U3: 63.6% by mass).

(Production Example 2: Production of fat mixture B)
54 parts by mass of palm olein random transesterified oil used in Production Example 1, 34 parts by mass of liquid oil used in Production Example 1, and extremely hardened palm oil (S3: 100% by mass, P / St: 0.8) 12 Parts by mass were mixed to obtain a fat mixture B (S3: 16.9% by mass, S2U: 19.0% by mass, P/St: 3.1, SU2+U3: 64.1% by mass).

Using the fat and oil mixtures A and B obtained in Production Examples 1 and 2 and the isomerized liquid sugar A and B, the following Comparative Examples 1 to 7 and Examples 1 to 11 were used to prepare water-in-oil emulsified oils and fats for roll-ins. A composition was produced. The following isomerized liquid sugar A and isomerized liquid sugar B were used. The relative sweetness of acesulfame potassium, sucralose and sweetened condensed milk used in the production of Comparative Examples 1-7 and Examples 1-11 are as follows.
Isomerized liquid sugar A: Sugar mixed isomerized liquid sugar obtained by adding sugar in an amount not exceeding the amount of sugar in the isomerized liquid sugar to isomerized liquid sugar with a fructose content of less than 50%. The relative sweetness is 0.75 when the sweetness of sucrose is 1, and the solid content is 75% by mass.
Isomerized liquid sugar B: Isomerized liquid sugar having a fructose content of 90% or more. The relative sweetness is 1.2 when the sweetness of sucrose is 1, and the solid content is 70% by mass.
Acesulfame potassium: The relative sweetness is 200 when the sweetness of sucrose is 1.
Sucralose: The relative sweetness is 600 when the sweetness of sucrose is 1.
Sweetened condensed milk: The relative sweetness is 0.45 when the sweetness of sucrose is 1, and the solid content is 74.3% by mass.

<Study 1>
(Comparative example 1)
0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin were added to 58 parts by mass of the fat mixture A heated to 60°C to prepare an oil phase. Also, 30.5 parts by mass of isomerized liquid sugar A and 10.5 parts by mass of tap water were mixed to prepare an aqueous phase. 41 parts by mass of the aqueous phase was added to 59 parts by mass of the oil phase and emulsified into a water-in-oil type to obtain a fat composition. The obtained fat composition was sterilized at 85°C and then pre-cooled to 50°C. The precooled fat composition was passed through six A units and resting tubes, and rapidly cooled and plasticized to obtain a plastic fat composition. After that, the obtained oil and fat composition was molded into a sheet having a length of 420 mm, a width of 285 mm and a thickness of 9 mm, and stored at 5 ° C. for 2 weeks. got

(Comparative example 2)
A water-in-oil type emulsified fat composition b for roll-ins of Comparative Example 2 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: 0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin were added to 82 parts by mass of fat mixture A heated to 60°C.
Aqueous phase: A mixture of 6 parts by mass of isomerized liquid sugar B and 11 parts by mass of tap water.

(Comparative Example 3)
A water-in-oil type emulsified fat composition c for roll-ins of Comparative Example 3 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: 0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin were added to 82 parts by mass of fat mixture A heated to 60°C.
Aqueous phase: A mixture of 6.5 parts by mass of isomerized liquid sugar A, 0.02 parts by mass of acesulfame potassium, 0.01 parts by mass of sucralose, and 10.47 parts by mass of tap water.

(Comparative Example 4)
A water-in-oil type emulsified fat composition d for roll-ins of Comparative Example 4 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: 0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin were added to 82 parts by mass of fat mixture A heated to 60°C.
Aqueous phase: A mixture of 6.5 parts by mass of isomerized liquid sugar A, 0.02 parts by mass of acesulfame potassium, 0.01 parts by mass of sucralose, 4 parts by mass of sweetened condensed milk, and 6.47 parts by mass of tap water. .

(Comparative Example 5)
A water-in-oil type emulsified fat composition e for roll-ins of Comparative Example 5 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 74.47 parts by weight of the fat mixture A heated to 60°C.
Aqueous phase: 10.5 parts by mass of isomerized liquid sugar A, 10 parts by mass of isomerized liquid sugar B, 0.02 parts by mass of acesulfame potassium, 0.01 parts by mass of sucralose, and 4.0 parts by mass of tap water. What I did.

(Comparative Example 6)
A water-in-oil type emulsified fat composition f for roll-ins of Comparative Example 6 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 84.55 parts by weight of oil mixture A heated to 60°C.
Aqueous phase: A mixture of 0.03 parts by mass of acesulfame potassium, 0.02 parts by mass of sucralose and 14.4 parts by mass of tap water.

(Comparative Example 7)
A water-in-oil type emulsified oil composition g for roll-in of Comparative Example 7 was obtained in the same manner as in Comparative Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin to 86 parts by mass of fat mixture A heated to 60°C.
Aqueous phase: A mixture of 4.5 parts by mass of isomerized liquid sugar B, 0.02 parts by mass of acesulfame potassium, 0.01 parts by mass of sucralose, and 8.47 parts by mass of tap water.

(Example 1)
0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin were added to 81.1 parts by mass of the fat mixture A heated to 60° C. to prepare a dissolved oil phase. Further, 7.7 parts by mass of isomerized liquid sugar B, 0.0098 parts by mass of acesulfame potassium, 0.0062 parts by mass of sucralose, and 10.18 parts by mass of tap water were mixed to prepare an aqueous phase. The prepared aqueous phase was added to 82.1 parts by mass of the dissolved oil phase and emulsified into a water-in-oil type to obtain an oil and fat composition. The obtained fat composition was sterilized at 85°C and then pre-cooled to 50°C. The precooled fat composition was passed through six A units and resting tubes, and rapidly cooled and plasticized to obtain a plastic fat composition. After that, the obtained oil and fat composition was molded into a sheet having a length of 420 mm, a width of 285 mm and a thickness of 9 mm, and stored at 5 ° C. for 2 weeks. got

(Example 2)
In the same manner as in Example 1 except that the amount of isomerized liquid sugar B used was 3.85 parts by mass and 3.85 parts by mass of isomerized liquid sugar A was further added, the water-in-oil type for roll-in of Example 2 An emulsified fat composition i was obtained.
(Example 3)
The water-in-oil emulsified oil composition for roll-ins of Example 3 was prepared in the same manner as in Example 2 except that the isomerized liquid sugar B was not used and the amount of the isomerized liquid sugar A was changed to 7.7 parts by mass. I got the thing j.

(Example 4)
A water-in-oil emulsified oil composition k for roll-in of Example 4 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by mass of glycerin monopalmitin fatty acid ester and 0.5 parts by mass of lecithin to 87 parts by mass of the fat mixture A heated to 60°C.
Aqueous phase: A mixture of 6.48 parts by mass of isomerized liquid sugar B, 0.0098 parts by mass of acesulfame potassium, 0.0062 parts by mass of sucralose, and 5.5 parts by mass of tap water.

(Example 5)
A water-in-oil emulsified fat composition l for roll-ins of Example 5 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 84.1 parts by weight of the fat mixture A heated to 60°C.
Aqueous phase: A mixture of 8.5 parts by mass of isomerized liquid sugar B, 0.0098 parts by mass of acesulfame potassium, 0.0062 parts by mass of sucralose, and 6.38 parts by mass of tap water.

(Example 6)
A water-in-oil emulsified oil composition m for roll-in of Example 6 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitate and 0.5 parts by weight of lecithin to 81.1 parts by weight of the fat mixture A heated to 60°C.
Aqueous phase: A mixture of 6.2 parts by mass of isomerized liquid sugar B, 0.0098 parts by mass of acesulfame potassium, 0.0062 parts by mass of sucralose, and 11.68 parts by mass of tap water.

(Example 7)
A water-in-oil emulsified fat composition n for roll-ins of Example 7 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 83 parts by weight of oil mixture A heated to 60°C.
Aqueous phase: A mixture of 8 parts by mass of isomerized liquid sugar B, 0.01225 parts by mass of acesulfame potassium, 0.00775 parts by mass of sucralose, and 7.98 parts by mass of tap water.

(Example 8)
A water-in-oil emulsified oil composition o for roll-ins of Example 8 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 81.1 parts by weight of oil mixture A heated to 60°C.
Aqueous phase: Mix 6.6 parts by mass of isomerized liquid sugar B, 0.0098 parts by mass of acesulfame potassium, 0.0062 parts by mass of sucralose, 4.5 parts by mass of sweetened condensed milk, and 6.78 parts by mass of tap water. What I did.

(Example 9)
A water-in-oil emulsified oil composition p for roll-in of Example 9 was obtained in the same manner as in Example 1, except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 81.1 parts by weight of oil mixture A heated to 60°C.
Aqueous phase: A mixture of 5 parts by mass of isomerized liquid sugar B, 0.0049 parts by mass of acesulfame potassium, 0.0031 parts by mass of sucralose, 6.4 parts by mass of sweetened condensed milk, and 6.49 parts by mass of tap water. .

(Example 10)
A water-in-oil type emulsified fat composition q for roll-ins of Example 10 was obtained in the same manner as in Example 1 except that the following was used as the oil phase and the following was used as the water phase.
Oil phase: A dissolved oil phase obtained by adding 0.5 parts by weight of glycerin monopalmitin fatty acid ester and 0.5 parts by weight of lecithin to 81.1 parts by weight of oil mixture A heated to 60°C.
Aqueous phase: A mixture of 10.2 parts by mass of isomerized liquid sugar B, 0.0049 parts by mass of acesulfame potassium, 0.0031 parts by mass of sucralose, and 7.692 parts by mass of tap water.

Tables 1 and 2 show the values of the oil and fat contents of the water-in-oil emulsified oil and fat compositions a to q for roll-ins obtained in Comparative Examples 1 to 7 and Examples 1 to 10.

<Evaluation>
Using the obtained water-in-oil emulsified fat and oil compositions a to q for roll-ins, Danish pastries a to q were produced respectively according to the following formulation and production method.

<Formulation of Danish>
Strong flour 100 parts by mass Yeast 4 parts by mass East food 0.1 parts by mass White sugar 15 parts by mass Salt 2 parts by mass Whole egg 5 parts by mass Shortening (Premium Short CF manufactured by ADEKA Co., Ltd.) 5 parts by mass Water-in-oil type for roll-in Emulsified fat composition a to q 35 parts by mass Water 45 parts by mass

<How to make Danish>
Raw materials other than the water-in-oil emulsified oil and fat compositions a to q for roll-ins were placed in a mixer bowl and mixed with a vertical mixer using a hook to prepare dough. After 20 minutes of floor time, the dough was retarded in a -5°C freezer for 24 hours. On this dough, the water-in-oil emulsified oil and fat compositions a to q for roll-in that have been adjusted to 15 ° C. are placed, rolled in by a conventional method (folded in three three times), and molded (10 cm in length, 10 cm wide and 3 mm thick). Then, the proof (34° C., 60 minutes, 80% RH) was removed and baked at 200° C. for 15 minutes to obtain Danish pastries a to q.

The produced Danish pastries were left at room temperature for one day, and the sweetness intensity and quality of the Danish pastries one day after production, and the inner layer and float one day after production were evaluated according to the following evaluation criteria. Evaluation was performed by a panel of 10 experts. The results are shown in Tables 3 and 4 as ◎: 41 to 50 points, ○: 31 to 40 points, Δ: 21 to 30 points, ×: less than 20 points. Only samples that obtained ⊚ or ∘ in all the evaluation items were treated as acceptable products. Prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance.

<Evaluation Criteria for Sweetness Intensity>
5 points: Sweetness is felt very strongly 3 points: Sweetness is felt slightly strongly 1 point: Sweetness is slightly hard to feel, or the sweetness is slightly strong and remains afterward.
0 points: Hard to sense sweetness. Alternatively, it is a sweetness that lingers after being overpowering.

<Evaluation Criteria for Quality of Sweetness>
5 points: The taste of sweetness is very good. 3 points: The taste of sweetness is good.
0 point: Sweetness with off-taste and acrid taste.

<Evaluation Criteria for Inner Layer>
5 points: fine layered, large crumbs, very thin film.
3 points: The film is finely layered and thin, but small crumbs are found here and there.
1 point: The film is finely layered, but the film is somewhat thick, and many small crumbs are observed.
0 points: A layered portion and a bread-like portion are observed.

<Evaluation Criteria for Floating>
5 points: Very good floatation and sufficient gaps between most of the fabrics, which is preferable.
3 points: Favorable because the fabric floats well and there is a gap between the fabrics.
1 point: The dough floats poorly, and there are many parts with insufficient gaps between the dough pieces, which is not preferable.
0 point: The dough is not lifted well, and most of the doughs do not have a sufficient gap between them, which is particularly undesirable.

Tables 3 and 4 reveal the following.
Danish pastry a of Comparative Example 1 was poor in the inner layer and floating, although the sweetness of good quality was felt sufficiently. This is because the used water-in-oil emulsified fat composition for roll-ins did not contain sufficient fat. On the other hand, the Danish b of Comparative Example 2 had a good inner layer and good floatation, but was unable to obtain a sufficient intensity of sweetness.
Danish c, Danish d, Danish f, and Danish g of comparative examples had a good inner layer and float, and had a sufficiently strong sweetness, but the quality of sweetness was low, and there was an unpleasant taste and harsh taste. It had a certain sweetness. The reason for this is thought to be that the sweetness of the water-in-oil emulsified fat composition for roll-ins used in the production is mainly derived from the high-intensity sweetener.

Example Danishes h through q had good inner layer/float and had sufficient strength and good quality sweetness. Especially, Danishes h and o gave good evaluation results. Danishes i, j, k, m and n produced using an oil and fat composition having a relatively high proportion of sweetness derived from high-intensity sweeteners in sweetness have a slightly lower sweetness quality than Danishes h and o. was inferior to From this result, from the viewpoint of obtaining a layered bakery food having a good inner layer and float, sweetness intensity, and good sweetness quality, a high sweetness sweetener in the sweetness of the water-in-oil type emulsified oil and fat composition for roll-in It was found that it is effective to keep the ratio of sweetness derived from
In addition, Danish q produced using an oil and fat composition having a relatively high proportion of sweetness derived from isomerized liquid sugar in sweetness was slightly inferior in floating. It is considered that this is because the amount of water contained in the water-in-oil type emulsified oil and fat composition for roll-in is reduced because the proportion of sweetness derived from isomerized liquid sugar in the sweetness is high.
For these reasons, in order to achieve both flavor characteristics such as good sweetness intensity and quality and the viewpoint of imparting appearance characteristics such as a good inner layer and float that also contribute to texture, high sweetness It is necessary to keep the sweetness derived from the degree sweetener and the isomerized liquid sugar within a certain range, and it can be seen that the blending balance in the water-in-oil type emulsified oil composition for roll-in is important. . In addition, it appears that there is a need to balance sweetness between high intensity sweeteners and isomerized liquid sugar.
Furthermore, from the comparison between the examples and the comparative examples, in order to obtain a layered bakery food having a good inner layer/floating and good sweetness intensity and quality, it is necessary to use the water-in-oil type emulsified oil and fat composition for roll-in. content, water content of the water-in-oil emulsified fat composition for roll-in, sweetness of the water-in-oil emulsified fat composition for roll-in, and sweetness of the water-in-oil emulsified fat composition for roll-in It can be seen that it is effective for the proportion of sweetness derived from the high-intensity sweetener to satisfy a specific range at the same time.
In addition, it was found that by focusing on and adjusting the sweetener concentration in the water phase, layered bakery foods with better inner layer/float and good sweetness intensity and quality can be easily obtained.

<Study 2>
Based on the formulation of Example 1 produced in Study 1, the composition of the fats and oils to be used was examined.
Specifically, a Danish was produced using the water-in-oil emulsified fat composition h for roll-ins of Example 1 and the water-in-oil emulsified fat composition r for roll-ins of Example 11 described below. . Table 5 shows values such as the fat content of the water-in-oil emulsified fat composition r for roll-ins. This was evaluated by the same evaluation criteria as Study 1. Table 6 shows the evaluation results.

(Example 11)
A water-in-oil emulsified fat composition r for roll-ins of Example 11 was obtained in the same manner as in Example 1 except that the fat mixture B was used instead of the fat mixture A.

As is clear from Table 6, the layered bakery food produced using the roll-in water-in-oil emulsified fat composition h and the layered bakery food using the roll-in water-in-oil emulsified fat composition r When compared, differences appeared in the intensity of sweetness.
This is considered to be due to the quantitative ratio of the S3 component and the S2U component in the water-in-oil type emulsified fat composition for roll-in. It is known that the water-in-oil type emulsified fat composition for roll-ins has its plasticity and texture controlled by the amounts of the S3 component and the S2U component in the fat. Compared to the water-in-oil emulsified fat composition h for roll-ins, the composition r has a higher content of the S3 component with a higher melting point and a lower content of the S2U component with a relatively lower melting point in the fat used. I understand.
For this reason, the meltability in the mouth of the entire layered bakery food produced using the water-in-oil emulsified fat composition r for roll-in containing a large amount of the S3 component was relatively poor, and the expression of sweetness was poor. It is considered that the intensity of sweetness was lowered compared to the water-in-oil type emulsified fat composition h for inn.

Claims (5)

A water-in-oil emulsified fat composition for roll-in, which satisfies all of the following conditions (1) to (4) .
(1) The content of fat in the water-in-oil emulsified fat composition for roll-in is 80 to 90 % by mass.
(2) The water-in-oil emulsified fat composition for roll-in contains a sweetener and has a sweetness of 10-25.
(3) The sweetener contains a high-intensity sweetener and an isomerized liquid sugar having a fructose content of 90% or more , and the high-intensity sweetness is among the sweetness of the water-in-oil emulsified oil composition for roll-ins. The percentage of sweetness derived from food is 50 % or less.
(4) The concentration of the sweetener in the aqueous phase of the water-in-oil emulsified fat composition for roll-ins is 20 to 50% by mass. The oil for roll-ins according to claim 1, wherein P/St, which is the mass ratio of P and St in the fatty acid composition of the oil phase of the water-in-oil emulsified oil composition for roll-ins, is 2 to 8. Water-type emulsified fat composition. 3. The roll-in product according to claim 1 or 2, wherein the high-intensity sweetener is one or more selected from the group consisting of acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice and monk fruit. A water-in-oil emulsified fat composition. The water-in-oil emulsified oil composition for roll-ins according to any one of claims 1 to 3, wherein the oil content in the water-in-oil emulsified oil composition for roll-ins is 80 to 85% by mass. . A layered bakery food prepared by using the water-in-oil emulsified fat composition for roll-ins according to any one of claims 1 to 4.