JP4965405B2 - Plastic oil composition - Google Patents
Plastic oil composition Download PDFInfo
- Publication number
- JP4965405B2 JP4965405B2 JP2007271865A JP2007271865A JP4965405B2 JP 4965405 B2 JP4965405 B2 JP 4965405B2 JP 2007271865 A JP2007271865 A JP 2007271865A JP 2007271865 A JP2007271865 A JP 2007271865A JP 4965405 B2 JP4965405 B2 JP 4965405B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- folding
- plastic
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、トランス酸含量が低減され、従来の折込み用油中水型エマルション等に用いられていた可塑性油脂組成物の代替として使用可能な可塑性油脂組成物に関する。 The present invention relates to a plastic fat composition having a reduced trans acid content and usable as an alternative to the plastic fat composition used in conventional water-in-oil emulsions for folding.
クロワッサン、デニッシュ、パイ等の層状小麦粉膨化食品は、層状を形成しており、その構造を形成する為に、通常、折込み用油中水型エマルションが用いられている。具体的には、折込み用油中水型エマルションとして、ペーストリー用マーガリン、ロールイン用マーガリン等と呼ばれるものが用いられており、生地に一定量折込み、伸展、一定の厚さで折り重ねて展延する操作を繰り返して生地の厚さを調整、分割、成型、焼成等の工程を経て層状小麦粉膨化食品が形成されている。この層状小麦粉膨化食品では、一旦、生地層と油脂層からなる積層を形成し、焼成することで層状と成し、これが食感、風味に特徴を持たせていることから、これを形成する為に用いられる折込み用油中水型エマルションの特性は重要視されている。 Layered flour-expanded foods such as croissants, Danish, pie and the like form a layer, and a water-in-oil emulsion for folding is usually used to form the structure. Specifically, as a water-in-oil emulsion for folding, what is called margarine for pastry, margarine for roll-in, etc. is used, and it is folded into a dough, stretched, folded at a certain thickness and spread. Layered flour-expanded food is formed through steps such as adjusting the thickness of the dough by repeating the extending operation, dividing, molding, baking, and the like. In this layered flour-expanded food, once a layer consisting of a dough layer and an oil and fat layer is formed and baked to form a layer, which is characterized by its texture and flavor. The properties of the water-in-oil emulsion for folding used in the field are regarded as important.
特にこの折込み用油中水型エマルション等は、生地を折り重ねて展延する等のための伸展性、硬さ、更にホイロ等での耐熱性などが求められる。折込み用可塑性油脂組成物の伸展性、硬さが不充分であると均一な生地の層状が得られず商品価値のないものになってしまう。また、ホイロで折込み用可塑性油脂組成物が流れ出ると風味を損なうことは勿論、十分なボリュームを得ることが出来ない。 In particular, the water-in-oil emulsion for folding is required to have extensibility and hardness for folding and spreading the dough, and heat resistance with a proofer. If the extensibility and hardness of the plastic oil / fat composition for folding are insufficient, a uniform dough layer cannot be obtained, resulting in no commercial value. Moreover, when the plastic fat composition for folding flows out with a proofer, not only the flavor is impaired, but a sufficient volume cannot be obtained.
これまで、これらの特性を得る為に、植物油脂を水素添加し、適度に油脂を硬化させることで意図的にトランス酸を生成させた油脂組成物が用いられていた。
しかし、最近トランス酸の多量摂取により動脈硬化や心筋梗塞のリスクが高められる可能性が示唆されており(非特許文献1など)、米国の食品医薬局(FDA)は2006年頭より食品などへのトランス酸含量の表示を義務づけられたり(2003年7月11日付け規則)、世界保健機構(WHO)より摂取エネルギーの1%未満(おおよその1日の摂取量としては2g強まで)にするよう勧告が出されている(http://www.who.int/nutrition/topics/5_population_nutrient/en/index.html)。
Until now, in order to obtain these characteristics, an oil and fat composition in which a trans-acid is intentionally generated by hydrogenating vegetable oil and fat and appropriately hardening the oil and fat has been used.
However, it has recently been suggested that the risk of arteriosclerosis and myocardial infarction may be increased by a large intake of transacid (Non-patent Document 1, etc.). The US Food and Drug Administration (FDA) Mandatory labeling of trans acid content (rules dated July 11, 2003), or less than 1% of energy consumed by the World Health Organization (WHO) (approx. Daily intake is over 2g) Recommendations have been issued (http://www.who.int/nutrition/topics/5_population_nutrient/en/index.html).
この為、本発明者は先行文献を調査し、トランス酸量が低減され、尚かつ満足できる各種特性を有する代替油脂組成物を探したが、満足できるものは提案されていないのが実状であった。 For this reason, the present inventor investigated the prior literature and searched for an alternative oil and fat composition having a variety of satisfactory characteristics in which the amount of trans acid was reduced, but in reality, no satisfactory one was proposed. It was.
具体的には、例えば特許文献1には、パーム油分別油の高融点部50重量%とパーム核油の低融点部50重量%とのランダムエステル交換油であり炭素数16の飽和脂肪酸が42.1重量%、炭素数18飽和脂肪酸が3.9重量%である油脂組成物が開示されているが、炭素数16の飽和脂肪酸含量が高い為に折込み用可塑性油脂組成物製造時の結晶化が不充分で折込み用可塑性油脂が軟らかくなり、しっかりとしたシート成型状態にならず、製造上の課題が残されている。 Specifically, for example, Patent Document 1 discloses a random transesterified oil of 50% by weight of a high melting point part of palm oil fractionated oil and 50% by weight of a low melting point part of palm kernel oil, and a saturated fatty acid having 16 carbon atoms. An oil and fat composition having 0.1% by weight and 3.9% by weight of a C18 saturated fatty acid is disclosed, but because of the high content of C16 saturated fatty acid, crystallization during the production of plastic oil composition for folding However, the plastic oil and fat for folding becomes soft and does not become a solid sheet-molded state, leaving a manufacturing problem.
特許文献2には、飽和脂肪酸が炭素数12以下の飽和脂肪酸と炭素数20以上の飽和脂肪酸で構成される油脂組成物が記載されている。しかし、炭素数20以上の飽和脂肪酸は結晶化が速く、マーガリン製造機における冷却で捏和が必要以上に進むため、折込み用可塑性油脂組成物が軟らかく、しっかりとしたシート成型状態にならない。また、シート成型が出来たとしても折込み用可塑性油脂組成物は、軟質化しており、折込み物性に適していないため製造した膨化食品は、外観、内層が層状とならず品質見達となる。 Patent Document 2 describes an oil and fat composition in which a saturated fatty acid is composed of a saturated fatty acid having 12 or less carbon atoms and a saturated fatty acid having 20 or more carbon atoms. However, saturated fatty acids having 20 or more carbon atoms are rapidly crystallized, and since the kneading progresses more than necessary by cooling in the margarine production machine, the folding plastic fat composition is soft and does not form a solid sheet. Further, even if the sheet can be molded, the plastic oil composition for folding is softened and is not suitable for the folding physical properties, so that the puffed food produced does not have a layered appearance and inner layer, and has good quality.
特許文献3には、炭素数14以下の飽和脂肪酸2〜50重量%及び炭素数20以上の飽和脂肪酸1〜50重量%を含有する油脂配合物をランダムエステル交換してなる油脂組成物が開示されている。しかし、特許文献2と同様に炭素数20以上の飽和脂肪酸は、折込み用可塑性油脂に適しておらず、また、トランス酸含量に関する記載も無い。
本発明は、トランス酸含量が低減され、更に従来の折込み用油中水型エマルション等に用いられていた可塑性油脂組成物の代替として使用可能な可塑性油脂組成物を提供することを目的とする。更に他の目的としては、進展性、硬さ、耐熱性の優れた折込み用油中水型エマルションが作製可能な折込み用可塑性油脂組成物、可塑性油脂組成物を提供することを目的とする。 An object of the present invention is to provide a plastic oil composition that has a reduced trans acid content and can be used as an alternative to a plastic oil composition used in conventional water-in-oil emulsions for folding. Still another object is to provide a plastic oil / fat composition for folding and a plastic oil / fat composition capable of producing a water-in-oil emulsion for folding excellent in progress, hardness and heat resistance.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、トランス酸含量が3重量%以下であって、特定の脂肪酸構成の可塑性油脂組成物を用いることによれば、従来の折込み用油中水型エマルション等に用いられていたトランス酸に特徴を持たせた硬化型の可塑性油脂組成物の代替として使用可能なことを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the trans-acid content is 3% by weight or less and a plastic fat composition having a specific fatty acid composition is used. The present invention has been completed by finding that it can be used as an alternative to a curable plastic oil / fat composition characterized by transacid used in water-in-oil emulsions.
即ち、本発明の第一は、(A)常温液状油と、(B)菜種極度硬化油(ローエルシン酸)、大豆極度硬化油、コーン極度硬化油から選ばれる1種以上と、(C)硬化パームカーネルオイル、硬化ヤシ油から選ばれる1種以上の混合物を含有し、構成脂肪酸組成が、(5)飽和脂肪酸の合計量が75重量%〜85重量%、(6)不飽和脂肪酸の合計量が25重量%〜15重量%であって、尚かつ(7)炭素数12以下の飽和脂肪酸が20重量%〜30重量%、(8)炭素数が14〜18の飽和脂肪酸が45重量%〜55重量%である油脂混合物をランダムエステル交換して得られることを特徴とする、トランス酸含量が3重量%以下である可塑性油脂組成物に関する。 That is, the first of the present invention is (A) normal temperature liquid oil, (B) one or more selected from rapeseed extremely hardened oil (Roerucic acid), soybean extremely hardened oil, corn extremely hardened oil, and (C) hardened 1 or more types of mixture chosen from palm kernel oil and hydrogenated coconut oil, Constituent fatty acid composition is (5) Total amount of saturated fatty acid is 75 weight%-85 weight%, (6) Total amount of unsaturated fatty acid 25 wt% to 15 wt%, and (7) 20 to 30 wt% saturated fatty acid having 12 or less carbon atoms, and (8) 45 to 14 wt% saturated fatty acid having 14 to 18 carbon atoms. The present invention relates to a plastic fat composition having a trans acid content of 3% by weight or less, which is obtained by random transesterification of an oil / fat mixture of 55% by weight.
また本発明の第二は、前記可塑性油脂組成物を20重量%〜80重量%含有することを特徴とする折込み用可塑性油脂組成物。 The second of the present invention is a plastic fat composition for folding, characterized in that the plastic fat composition contains 20 wt% to 80 wt%.
また、前記折込み用可塑性油脂組成物と水を含んでなる、折込み用油中水型エマルション、更にこの折込み用油中水型エマルションを用いて製造したことを特徴とする層状小麦粉膨化食品に関するものである。 Further, the invention relates to a layered wheat flour expanded food comprising the water-in-oil emulsion for folding, comprising the plastic oil composition for folding and water, and further produced using the water-in-oil emulsion for folding. is there.
本発明の可塑性油脂組成物によれば、トランス酸含量が低減され、更に従来の折込み用油中水型エマルション等に用いられていたトランス酸を含む可塑性油脂組成物とほぼ同等か、それ以上の特性を得ることができ、代替油脂として使用することが可能となる。また、特に折込み用油中水型エマルションを形成する為の折込み用可塑性油脂組成物、可塑性油脂組成物等として使用した場合、トランス酸含量を低減した上で、従来同様に進展性、硬さ、耐熱性の優れた折込み用油中水型エマルションを作製可能となる。 According to the plastic fat composition of the present invention, the trans acid content is reduced, and the plastic fat composition containing trans acid, which has been used in conventional water-in-oil emulsions for folding, is almost equal to or higher than that. The characteristics can be obtained, and it can be used as a substitute oil or fat. In addition, especially when used as a plastic oil composition for folding to form a water-in-oil emulsion for folding, a plastic oil composition, etc., after reducing the trans acid content, the progress, hardness, A water-in-oil emulsion for folding with excellent heat resistance can be produced.
以下、本発明につき、さらに詳細に説明する。本発明は、ランダムエステル交換により得られた可塑性油脂組成物であって、構成脂肪酸組成が、(1)飽和脂肪酸の合計量が75重量%〜85重量%、(2)不飽和脂肪酸の合計量が25重量%〜15重量%であって、尚かつ(3)炭素数12以下の飽和脂肪酸が20重量%〜30重量%、(4)炭素数が14〜18の飽和脂肪酸が45重量%〜55重量%で、トランス酸含量が3重量%以下であることを特徴とする可塑性油脂組成物に関する物である。この可塑性油脂組成物は、特に構成脂肪酸組成が、(5)飽和脂肪酸の合計量が75重量%〜85重量%、(6)不飽和脂肪酸の合計量が25重量%〜15重量%、(7)炭素数12以下の飽和脂肪酸が20重量%〜30重量%、(8)炭素数が14〜18の飽和脂肪酸が45重量%〜55重量%である油脂混合物を、定法に基づいてランダムエステル交換して得ることが可能である。 Hereinafter, the present invention will be described in more detail. This invention is a plastic fat composition obtained by random transesterification, Comprising fatty acid composition, (1) The total amount of saturated fatty acid is 75 weight%-85 weight%, (2) The total amount of unsaturated fatty acid 25 wt% to 15 wt%, and (3) 20 wt% to 30 wt% saturated fatty acid having 12 or less carbon atoms, and (4) 45 wt% saturated fatty acid having 14 to 18 carbon atoms. It is a thing regarding the plastic fat composition characterized by 55 weight% and trans acid content being 3 weight% or less. In particular, the plastic fat composition has a constituent fatty acid composition of (5) a total amount of saturated fatty acids of 75% to 85% by weight, (6) a total amount of unsaturated fatty acids of 25% to 15% by weight, (7 Random transesterification of a mixture of fats and oils having 20 to 30% by weight of saturated fatty acid having 12 or less carbon atoms and (8) 45 to 55% by weight of saturated fatty acid having 14 to 18 carbon atoms Can be obtained.
ここで、前記炭素数12以下の飽和脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸などが挙げられる。これら炭素数12以下の飽和脂肪酸を含み、ランダムエステル交換に供することのできる原料油脂としては、硬化パームカーネルオイル(融点36〜40℃)、または硬化ヤシ油(融点32〜34℃)が例示される。尚、それらに含まれるトランス酸の含量は、本発明の可塑性油脂組成物のトランス酸含量を3重量%以下とする為に、3重量%以下とすることが望ましい。この炭素数12以下の飽和脂肪酸を用いることで、他の特性を破綻することなく、本発明の可塑性油脂組成物の融点を低下させるよう調整することが可能となる。また、一般的には、折込み用の可塑性油脂組成物、或いは油中水型エマルション等で要求される硬さを得るために、結晶化の早い炭素数18以上の長鎖脂肪酸を結晶化促進の為に用いることが多いが、この場合、同時に口溶けが悪化するという問題があった。これに対し、炭素数12以下の脂肪酸自身はランダムエステル交換されて本発明の可塑性油脂組成物となった時に、結晶化のきっかけを作りやすくしていると考えられ、口溶けの悪化を生じることなく、必要な硬さを維持することが可能となっていると推定される。従って、炭素数12以下の飽和脂肪酸は、上記の様な作用を生じる割合で添加されている必要があり、本発明の可塑性油脂組成物の構成脂肪酸組成全体中、20重量%〜30重量%であることが好ましい。 Here, examples of the saturated fatty acid having 12 or less carbon atoms include caprylic acid, capric acid, and lauric acid. Examples of raw oils and fats that contain saturated fatty acids having 12 or less carbon atoms and can be subjected to random transesterification include hardened palm kernel oil (melting point 36 to 40 ° C.) or hardened palm oil (melting point 32 to 34 ° C.). The In addition, it is preferable that the content of transacid contained in them is 3% by weight or less in order to make the transacid content of the plastic fat composition of the present invention 3% by weight or less. By using this saturated fatty acid having 12 or less carbon atoms, the melting point of the plastic fat composition of the present invention can be adjusted to be lowered without destroying other characteristics. In general, in order to obtain hardness required for a plastic oil composition for folding or a water-in-oil emulsion, a long-chain fatty acid having 18 or more carbon atoms, which is quickly crystallized, is used for promoting crystallization. However, in this case, there was a problem that the melting of the mouth deteriorated at the same time. On the other hand, when the fatty acid itself having 12 or less carbon atoms is subjected to random transesterification to become the plastic oil composition of the present invention, it is considered that it is easy to make a crystallization trigger without causing deterioration of melting in the mouth. It is estimated that the required hardness can be maintained. Therefore, the saturated fatty acid having 12 or less carbon atoms needs to be added at a ratio that produces the above-described effect, and is 20 wt% to 30 wt% in the entire constituent fatty acid composition of the plastic fat composition of the present invention. Preferably there is.
本発明で使用する炭素数14〜18の飽和脂肪酸とは、主にミリスチン酸、パルミチン酸、ステアリン酸のことであり、それらを含むランダムエステル交換前の原料油脂としては、菜種極度硬化油(ローエルシン酸)、大豆極度硬化油またはコーン極度硬化油等が例示される。尚、それらに含まれるトランス酸の含量は、本発明の可塑性油脂組成物のトランス酸含量を3重量%以下とする為に、2重量%以下とすることが望ましい(極度硬化油は、水素添加によって大半の不飽和脂肪酸が飽和脂肪酸に変えられおり、トランス酸含量が低く、都合良く使用できる。)。本来、折り込み用途では、折り込みの際に重要となる製パン性(展延性、硬さ、耐熱性など)を得る為に、炭素数20以上の長鎖飽和脂肪酸を配合して設計する方法がとられていたが、本発明では、炭素数14〜18の飽和脂肪酸と炭素数12以下の飽和脂肪酸を含み特定の配合でランダムエステル交換して可塑性油脂組成物を形成されている為に、その可塑性油脂組成物が微細結晶を生じ易く(結晶化のきっかけが作られやすい為と考えられる)、展延性、硬さ、耐熱性を高次元に達成しているものと推定している。また、微細結晶が形成され易い為か、折り込み用途として使用した時には、伸展の際に物性が変化しにくい(従来品に比べて折り込みを繰り返した際の伸展性変化を低減することが可能で、生地層を壊しにくい。)。本発明では、炭素数14〜18の飽和脂肪酸は、上記の様な作用を生じる割合で添加されている必要があり、本発明の可塑性油脂組成物の構成脂肪酸組成中、45重量%〜55重量%であることが好ましい。 The saturated fatty acids having 14 to 18 carbon atoms used in the present invention are mainly myristic acid, palmitic acid, and stearic acid. As raw oils and fats before random transesterification containing them, rapeseed extremely hardened oil (Roercin) Acid), soybean extremely hardened oil, corn extremely hardened oil, and the like. In addition, it is desirable that the content of transacid contained in them is 2% by weight or less in order to make the transacid content of the plastic fat composition of the present invention 3% by weight or less (extremely hardened oil is hydrogenated). Most of the unsaturated fatty acids are converted to saturated fatty acids, which has a low trans acid content and can be used conveniently.) Originally, for folding applications, in order to obtain bread-making properties (extensibility, hardness, heat resistance, etc.) that are important during folding, a method of blending and designing a long-chain saturated fatty acid having 20 or more carbon atoms is used. However, in the present invention, a plastic oil composition is formed by random transesterification with a specific blend containing a saturated fatty acid having 14 to 18 carbon atoms and a saturated fatty acid having 12 or less carbon atoms. It is presumed that the oil / fat composition is likely to produce fine crystals (probably because it is easy to cause crystallization), and has achieved high-level spreadability, hardness, and heat resistance. Also, because it is easy to form fine crystals, when used as a folding application, the physical properties are less likely to change during extension (it is possible to reduce changes in extensibility when repeated folding compared to conventional products, Hard to break the dough layer.) In the present invention, the saturated fatty acid having 14 to 18 carbon atoms needs to be added at such a ratio as to produce the above-mentioned action, and 45 wt% to 55 wt% in the constituent fatty acid composition of the plastic fat composition of the present invention. % Is preferred.
本発明の可塑性油脂組成物によれば、従来の配合技術では得られたなかった高次元で特性がバランスされた折込み用油中水型エマルション、更には、これを得るための折込み用可塑性油脂組成物、可塑性油脂組成物を提供することを可能となる。また、これにより、従来の方法では長鎖脂肪酸を使用する為に膨化食品の口溶けが悪くなるという問題があったが、本発明ではこの問題を改善することが可能となった。 According to the plastic oil / fat composition of the present invention, a water-in-oil emulsion for folding that has a high-dimensional and balanced property that has not been obtained by a conventional blending technique, and further, a plastic oil / fat composition for folding to obtain this is obtained. Product, a plastic fat composition can be provided. In addition, due to the use of long-chain fatty acids in the conventional method, there has been a problem that the mouth-dissolving of the puffed food becomes worse. In the present invention, this problem can be improved.
また、炭素数12以下の飽和脂肪酸の供給源として硬化パームカーネルオイル、硬化ヤシ油等を用い、炭素数14〜18の飽和脂肪酸の供給源として菜種(ローエルシン酸)極度硬化油、大豆極度硬化油またはコーン極度硬化油等を使用する場合、得られる可塑性油脂組成物中の飽和脂肪酸と不飽和脂肪酸の割合を調整する目的で、これに加えて常温液状油を配合することが好ましい(使用する常温液状油についても、本発明の可塑性油脂組成物のトランス酸含量を3重量%以下とする為に、トランス酸含量が少ないものを使用することが望ましい。)。尚、ここで言う常温液状油とは、少なくとも20℃で液状となる油を意味する。尚、常温液状油としては各種油脂が使用可能であるが、例えば菜種油、コーン油、大豆油を好適に使用することができる。 Moreover, hardened palm kernel oil, hardened coconut oil, etc. are used as a supply source of saturated fatty acids having 12 or less carbon atoms, and rapeseed (Roerucic acid) extremely hardened oil, soybean hardened oil is used as a supply source of saturated fatty acids having 14 to 18 carbon atoms. Alternatively, when using corn extremely hardened oil or the like, it is preferable to add a normal temperature liquid oil in addition to this for the purpose of adjusting the ratio of the saturated fatty acid and the unsaturated fatty acid in the resulting plastic fat composition (the normal temperature used) As for the liquid oil, it is preferable to use one having a low trans acid content so that the trans acid content of the plastic fat composition of the present invention is 3% by weight or less. The normal temperature liquid oil referred to here means an oil that becomes liquid at least at 20 ° C. In addition, although various fats and oils can be used as room temperature liquid oil, for example, rapeseed oil, corn oil, and soybean oil can be used conveniently.
本発明の可塑性油脂組成物は、上記の各原料油脂を用い、ランダムエステル交換して得られるランダムエステル交換油脂において、構成脂肪酸組成中、飽和脂肪酸の合計量は75重量%〜85重量%であり、不飽和脂肪酸の合計量は25重量%〜15重量%であり、そして前記構成脂肪酸組成中、炭素数12以下の飽和脂肪酸が20重量%〜30重量%であり、炭素数が14〜18の飽和脂肪酸が45重量%〜55重量%となるように調整されており、更にトランス酸含量が3重量%以下となっている必要がある。この様な本発明の可塑性油脂組成物は、従来、折込み用可塑性油脂組成物の配合に使用されてきた硬化大豆油(通常、トランス酸を39重量%含む)の代替物、更には等量代替物として使用することができる。言い換えると、本発明の可塑性油脂組成物は、他の油脂を混合して折込み用可塑性油脂組成物等を形成する為に使用できる。この場合、特に本発明の可塑性油脂組成物を20重量%〜80重量%含有して折込み用可塑性油脂組成物を形成することが好ましい。また、この様にして形成した折込み用可塑性油脂組成物と水を含んで折込み用油中水型エマルションを形成することができる。この様にして形成した折込み用油中水型エマルションは、進展性、硬さ、耐熱性共に優れた特性を有している。更には、この折込み用油中水型エマルションを使用して、各種層状小麦粉膨化食品を製造することができる。 The plastic fat composition of the present invention is a random transesterified fat obtained by random transesterification using the above raw fats and oils. In the constituent fatty acid composition, the total amount of saturated fatty acids is 75% to 85% by weight. The total amount of unsaturated fatty acids is 25% to 15% by weight, and in the constituent fatty acid composition, saturated fatty acids having 12 or less carbon atoms are 20% to 30% by weight, and the number of carbon atoms is 14 to 18%. The saturated fatty acid is adjusted to be 45% to 55% by weight, and the trans acid content needs to be 3% by weight or less. Such a plastic fat composition of the present invention is an alternative to a hardened soybean oil (usually containing 39% by weight of trans acid), which has been used for blending plastic oil compositions for folding, and an equivalent equivalent. Can be used as a thing. In other words, the plastic fat composition of the present invention can be used to mix other fats and oils to form a folding plastic fat composition or the like. In this case, it is particularly preferable that the plastic fat composition for folding is formed by containing 20 wt% to 80 wt% of the plastic fat composition of the present invention. Moreover, the water-in-oil emulsion for folding can be formed by containing the plastic oil composition for folding formed in this way and water. The water-in-oil emulsion for folding formed in this way has excellent properties in terms of progress, hardness and heat resistance. Furthermore, using this water-in-oil emulsion for folding, various layered wheat flour foods can be produced.
また、本発明の可塑性油脂組成物は、上記の折込み用途と同様に、練り込み用途(硬化大豆油の代替物、等量代替物、更には練り込み用油中水型エマルション、各種小麦粉加工食品等)としても使用することができる。この場合も、折り込み用途に使用した際と同様に結晶の微細化が生じやすく、練り込み物のこしを強くし、液油の保持力を高めることが可能となる。特に、液油は風味向上に有効であり、より風味の優れた食品を製造することが可能となる。また、焼成後の型くずれ、胴膨れ(型枠通りの寸法としずらく寸法調整が困難となる現象)を低減することも可能となる。 In addition, the plastic fat composition of the present invention can be used for kneading (substitutes for hydrogenated soybean oil, equivalent substitutes, water-in-oil emulsions for kneading, various processed flour products as well as the above-mentioned folding applications. Etc.). In this case as well, it is easy to make crystals finer as in the case of use for folding, and it is possible to strengthen the kneading of the kneaded material and increase the retention of liquid oil. In particular, liquid oil is effective in improving the flavor, and it becomes possible to produce a food with a better flavor. In addition, it is possible to reduce mold deformation and swelling after baking (a phenomenon in which it is difficult to adjust the dimensions as it is difficult to adjust the dimensions as in the form).
本発明の折込み用可塑性油脂の製造例を以下に例示する。常温で液体油の大豆油、コーン油、菜種油(ローエルシン酸) から1種以上と、大豆極度硬化油、コーン極度硬化油、菜種極度硬化油(ローエルシン酸)から1種以上と、硬化パームカーネルオイル(融点36〜40℃)、硬化ヤシ油(融点32〜34℃)から1種以上を調合した後、90℃に加熱、脱水を行ないソジウムメチラート0.2重量%添加して90℃で20分反応させる。その後、水洗を繰り返した後、活性白土を2%添加させ90℃、20分の条件で脱色する。脱臭は、250℃、60分にて行い可塑性油脂組成物を得る。前記可塑性油脂成物20重量%〜80重量%、精製ラード0重量%〜25重量%、常温で液体である大豆油、コーン油、菜種油(ローエルシン酸)を0重量%〜30重量%、ヤシ油0重量%〜10重量%、必要であれば魚油、パーム油、乳脂肪などを適宜配合し求める折込み用可塑性油脂の物性を調整したものを油相部とする。水相部は、水5重量%〜40重量%に風味素材などを適宜溶解し、80℃、20分で殺菌した後、約60℃にしておく。風味素材として各種乳製品、殺菌温度を低く調整するチョコレート、ココアなどの呈味材、食塩、異性化糖、砂糖、転化糖などの糖類、香料、着色料などを用途目的に応じて使用する。乳化剤は、グリセリン脂肪酸エステル、レシチン、プロピレングリコール脂肪酸エステルなど適宜用いる。油相部、水相部ともに約60℃に温調し混合、予備乳化した後、コンビネーターなどの急冷捏和機を用いて冷却捏和、レストチューブなどを用いて結晶調整を行った後、ノズルで成型することでシート状折込み用可塑性油脂を得ることができる。本発明は、急冷が可能となった冷却捏和製造機に対応できる折込み用可塑性油脂組成物であり、製造時のシート成型性と層状膨化食品の物性を兼ね備えた可塑性油脂組成物である。 Production examples of the plastic oil for folding according to the present invention will be illustrated below. One or more kinds of soybean oil, corn oil, and rapeseed oil (Roersinic acid), which are liquid oils at room temperature, and one or more kinds of soybean hardened oil, corn extremely hardened oil, and rapeseed extremely hardened oil (Roersinic acid), and hardened palm kernel oil (Melting point 36 to 40 ° C.) and one or more kinds from hydrogenated coconut oil (melting point 32 to 34 ° C.), then heated to 90 ° C., dehydrated, and 0.2% by weight of sodium methylate added at 90 ° C. React for 20 minutes. Then, after repeating washing with water, 2% of activated clay is added and decolorization is performed at 90 ° C. for 20 minutes. Deodorization is performed at 250 ° C. for 60 minutes to obtain a plastic fat composition. 20% to 80% by weight of the above-mentioned plastic oil / fat composition, 0% to 25% by weight of refined lard, 0% to 30% by weight of soybean oil, corn oil and rapeseed oil (Roersinic acid) that are liquid at room temperature, coconut oil The oil phase part is obtained by adjusting the physical properties of the plastic oil for folding obtained by appropriately blending 0 wt% to 10 wt%, and if necessary, fish oil, palm oil, milk fat and the like. A water phase part melt | dissolves a flavor raw material etc. in the water 5 weight%-40 weight% suitably, and sterilizes it at 80 degreeC for 20 minutes, Then, it is set to about 60 degreeC. As flavor materials, various dairy products, flavoring materials such as chocolate and cocoa that adjust the sterilization temperature low, salt, isomerized sugar, sugars such as sugar and invert sugar, flavorings, coloring agents, and the like are used according to the purpose of use. As the emulsifier, glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester and the like are appropriately used. After adjusting the temperature to about 60 ° C. for both the oil phase part and the aqueous phase part, preliminarily emulsifying, using a quenching kneader such as a combinator, adjusting the crystal using a resting tube, etc. The plastic oil for sheet folding can be obtained by molding with a nozzle. The present invention is a plastic oil / fat composition for folding that can be applied to a cooling kneading machine capable of rapid cooling, and is a plastic oil / fat composition having both sheet moldability during production and physical properties of a layered expanded food.
得られた折込み用可塑性油脂は、クロワッサン、デニッシュ、パイ等の用途に用いられる。層状小麦粉膨化食品の製法によりシート状、スティック状、サイコロ状、短冊状など様々な形状があるが何れも層状膨化食品を得ることである。 The obtained plastic oil for folding is used for croissants, Danish, pie and the like. There are various shapes such as a sheet shape, stick shape, dice shape and strip shape depending on the production method of the layered wheat flour expanded food, but all are to obtain the layered expanded food.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
<可塑性油脂の脂肪酸組成並びにトランス酸量の測定法>
実施例、比較例で得られた可塑性油脂に対し、GC法(基準油脂分析試験法、2003年版)に準拠して、ガスクロマトグラフィー(機器名:6890Nガスクロマトグラフ、Agilent社製)を用いて、可塑性油脂中の脂肪酸組成、トランス酸量の測定を実施した。
<Measurement method of fatty acid composition of plastic fat and oil and trans acid amount>
For the plastic fats obtained in the examples and comparative examples, gas chromatography (device name: 6890N gas chromatograph, manufactured by Agilent) was used in accordance with the GC method (standard fat analysis test method, 2003 version). The fatty acid composition and the amount of trans acid in the plastic fat were measured.
<ロールイン用可塑性油脂の硬さ評価法>
実施例・比較例で得た折込み用可塑性油脂を予めペネ缶に充填し、15℃の恒温水槽に2時間温調した後、ペネトロメーター・コーン(102.5g、JIS標準品)の先を油中水型乳化油脂組成物の表面に合わせてから落下させ、5秒後のコーン進入距離(単位:mm)を測定、その数値を10倍して針入度(15℃)として評価値とした。
<Method for evaluating hardness of plastic oil for roll-in>
The plastic oil for folding obtained in Examples and Comparative Examples is filled in a pene can in advance and temperature-controlled in a constant temperature water bath at 15 ° C. for 2 hours, and then the tip of a penetrometer cone (102.5 g, JIS standard product) After falling on the surface of the water-in-oil type emulsified oil / fat composition, the cone entry distance (unit: mm) after 5 seconds is measured, and the numerical value is multiplied by 10 to evaluate the penetration (15 ° C.) did.
<製パン性試験:折込み用可塑性油脂折込み時評価法>
製パン時の伸展性、生地状態を熟練した研究員が評価した。その際の評価基準は以下の通りである。○:良好(伸展性が良く均一な生地を有すこと)、△:やや良好(やや伸展性が劣るがほぼ均一な生地を有すこと)、×:不良(伸展性が悪く、均一でない生地を有すこと)。
<Breadmaking test: Evaluation method for folding plastic oil / fat for folding>
Skilled researchers evaluated the extensibility and dough state during bread making. The evaluation criteria at that time are as follows. ○: Good (having a uniform fabric with good extensibility), △: Slightly good (having a slightly uniform fabric with almost uniform fabric), ×: Poor (poor, non-uniform fabric with poor extensibility) Have).
<パンの官能評価法>
実施例、比較例で得られたパンを熟練した3人のパネラーによりサンプル名ブラインド方式でクロワッサンの外観、内層状態など総合的に評価した。その際の評価基準は以下の通りであった。○:良好(パンの内層が良く、膜が薄い。パンの外観、内層ともバラツキがない)、△:やや良好(パンの内層がやや良く、やや膜が薄い。パンの外観、内層ともバラツキが少ないない)、×:不良(パンの内層が劣り、膜が厚い。パンの外観、内層ともバラツキが見られる)。
(実施例1)
表1に従って、硬化パームカーネルオイル(融点36℃)60重量%、菜種極度硬化油(ローエルシン酸)(IV:1以下、融点:67℃以上)25重量%、菜種油(ローエルシン酸)15重量%を配合し90℃に加熱、脱水を行ないソジウムメチラート0.2重量%添加して20分反応させた。その後、水洗を繰り返し、活性白土2%添加、90℃、20分の条件で脱色、250℃、60分脱臭して可塑性油脂組成物を得た。得られた可塑性油脂組成物の脂肪酸の構成は、C12以下の飽和脂肪酸26.9重量%、C14〜18飽和脂肪酸51.3重量%、C20以上の飽和脂肪酸0.9重量%、飽和脂肪酸の合計79.1重量%でトランス酸2.5重量%であり、上昇融点は35.4℃であった。
<Sensory evaluation method for bread>
The breads obtained in the examples and comparative examples were comprehensively evaluated by three skilled panelists using the sample name blind method, such as the appearance of the croissant and the inner layer state. The evaluation criteria at that time were as follows. ○: Good (bread inner layer is good and film is thin. Bread appearance and inner layer are not varied), △: Slightly good (bread inner layer is slightly better and film is slightly thinner. Bread appearance and inner layer is uneven. Not good), x: poor (inferior bread inner layer, thick film. Variations in bread appearance and inner layer are seen).
Example 1
According to Table 1, hardened palm kernel oil (melting point 36 ° C.) 60% by weight, rapeseed extremely hardened oil (Roerucic acid) (IV: 1 or less, melting point: 67 ° C. or more) 25% by weight, rapeseed oil (Roerucic acid) 15% by weight The mixture was heated to 90 ° C. and dehydrated, 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorization was performed at 90 ° C. for 20 minutes, and deodorization was performed at 250 ° C. for 60 minutes to obtain a plastic fat composition. The fatty acid composition of the obtained plastic fat composition is 26.9% by weight of C12 or lower saturated fatty acid, 51.3% by weight of C14-18 saturated fatty acid, 0.9% by weight of C20 or higher saturated fatty acid, and the total of saturated fatty acids. It was 79.1% by weight and 2.5% by weight of trans acid, and the melting point was 35.4 ° C.
表1に従って、硬化パームカーネルオイル(融点36℃)60重量%、大豆油極度硬化油(IV:1以下、融点:67℃以上)25重量%、大豆油15重量%を配合し90℃に加熱、脱水を行ないソジウムメチラート0.2重量%添加して20分反応させた。その後、水洗を繰り返し、活性白土を2%添加、90℃、20分の条件で脱色、250℃、60分脱臭して可塑性油脂を得た。脂肪酸の構成は、C12以下の飽和脂肪酸27.9重量%、C14〜18飽和脂肪酸53.7重量%、C20以上の飽和脂肪酸0.4重量%、飽和脂肪酸の合計82.0重量%でトランス酸2.6重量%であり、上昇融点は36.2℃であった。
In accordance with Table 1, 60% by weight of hardened palm kernel oil (melting point 36 ° C.), 25% by weight of soybean oil extremely hardened oil (IV: 1 or less, melting point: 67 ° C. or more), 15% by weight of soybean oil, and heated to 90 ° C. Then, dehydration was carried out, and 0.2% by weight of sodium methylate was added and reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 27.9% by weight of C12 or less saturated fatty acid, 53.7% by weight of C14-18 saturated fatty acid, 0.4% by weight of saturated fatty acid of C20 or more, and 82.0% by weight of the saturated fatty acid. It was 2.6% by weight and the rising melting point was 36.2 ° C.
(実施例3)
表2に従って、実施例1の可塑性油脂40重量%、精製ラード20重量%、ヤシ油4重量%、菜種油(ローエルシン酸)16重量%を調合し水17.6重量%に食塩2.0重量%を添加、溶解した。乳化剤は、グリセリン脂肪酸エステル0.2重量%、大豆レシチン0.2重量%用いた。油相部、水相部ともに約60℃に温調し混合予備乳化した後、コンビネーターの急冷捏和機を用いて冷却捏和、ノズルで成型してシート状折込み用可塑性油脂を得た。融点37.1℃、針入度15℃で80であった。この折込み用可塑性油脂を用いて表3に示した製パン評価のクロワッサン配合により、表4に示したクロワッサンの作製条件に従って作製して、表5にクロワッサンの評価を示した。製パン物性、クロワッサンの比容積、外観、内層、風味評価を実施して良好と判断した。
(Example 3)
According to Table 2, 40% by weight of the plastic fat and oil of Example 1, 20% by weight of refined lard, 4% by weight of coconut oil, 16% by weight of rapeseed oil (Roerucic acid) were prepared and 2.0% by weight of salt in 17.6% by weight of water. Was added and dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 37.1 ° C., and the penetration was 80 at 15 ° C. The croissant composition for bread making shown in Table 3 was prepared according to the croissant preparation conditions shown in Table 4 using the plastic oil for folding, and Table 5 shows the evaluation of croissants. Bread physical properties, specific volume of croissant, appearance, inner layer and flavor were evaluated and judged to be good.
表2に従って、実施例2の可塑性油脂40重量%、精製ラード20重量%、ヤシ油4重量%、大豆油16重量%を調合し水17.6重量%に食塩2.0重量%を添加、溶解した。乳化剤は、グリセリン脂肪酸エステル0.2重量%、大豆レシチン0.2重量%用いた。油相部、水相部ともに約60℃に温調し混合予備乳化した後、コンビネーターの急冷捏和機を用いて冷却捏和、ノズルで成型してシート状折込み用可塑性油脂を得た。融点38.1℃、針入度15℃で79であった。このロールイン用可塑性油脂を用いて、表3に示した製パン評価のクロワッサン配合により、表4に示したクロワッサンの作製条件に従って作製して、表5にクロワッサンの評価を示した。製パン物性、クロワッサンの比容積、外観、内層、風味評価を実施して良好と判断した。
According to Table 2, 40% by weight of the plastic fat and oil of Example 2, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were prepared, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 38.1 ° C, and the penetration was 79 at 15 ° C. Using this roll-in plastic fat, the croissant formulation shown in Table 3 was prepared according to the croissant formulation shown in Table 3, and Table 5 shows the evaluation of croissants. Bread physical properties, specific volume of croissant, appearance, inner layer and flavor were evaluated and judged to be good.
(比較例1)
表1に従って、硬化パームカーネルオイル(融点36℃)60重量%、菜種油(ハイエルシン酸)極度硬化油(IV:1以下、融点:67℃以上)25重量%、菜種油(ローエルシン酸)15重量%を配合し90℃に加熱、脱水を行ないソジウムメチラート0.2重量%添加して20分反応させた。その後、水洗を繰り返し、活性白土を2%添加、90℃、20分の条件で脱色、250℃、60分脱臭して可塑性油脂を得た。脂肪酸の構成は、C12以下の飽和脂肪酸22.7重量%、C14〜18飽和脂肪酸36.3重量%、C20以上の飽和脂肪酸18.3重量%、飽和脂肪酸の合計77.3重量%でトランス酸2.3重量%であり、上昇融点は36.2℃であった。
(Comparative Example 1)
According to Table 1, hardened palm kernel oil (melting point 36 ° C.) 60% by weight, rapeseed oil (high erucic acid) extremely hardened oil (IV: 1 or lower, melting point: 67 ° C. or higher) 25% by weight, rapeseed oil (low erucic acid) 15% by weight The mixture was heated to 90 ° C. and dehydrated, 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 22.7% by weight of C12 or lower saturated fatty acid, 36.3% by weight of C14-18 saturated fatty acid, 18.3% by weight of C20 or higher saturated fatty acid, and 77.3% by weight of total saturated fatty acid. It was 2.3% by weight and the rising melting point was 36.2 ° C.
(比較例2)
表1に従って、パームステアリン10重量%、硬化パームカーネルオイル(融点36℃)60重量%、菜種油(ローエルシン酸)極度硬化油(IV:1以下、融点:67℃以上)30重量%を配合し90℃に加熱、脱水を行ないソジウムメチラート0.2重量%添加して20分反応させた。その後、水洗を繰り返し、活性白土を2%添加、90℃、20分の条件で脱色、250℃、60分脱臭して可塑性油脂を得た。脂肪酸の構成は、C12以下の飽和脂肪酸29.4重量%、C14〜18飽和脂肪酸60.1重量%、C20以上の飽和脂肪酸0.8重量%、飽和脂肪酸の合計90.3重量%でトランス酸2.1重量%であり、上昇融点は40.3℃であった。
(Comparative Example 2)
According to Table 1, blended with 10% by weight of palm stearin, 60% by weight of hardened palm kernel oil (melting point 36 ° C.), 30% by weight of rapeseed oil (Loerucic acid) extremely hardened oil (IV: 1 or lower, melting point: 67 ° C. or higher) 90 The mixture was heated and dehydrated at 0 ° C., 0.2% by weight of sodium methylate was added, and the mixture was reacted for 20 minutes. Thereafter, washing with water was repeated, 2% of activated clay was added, decolorized under conditions of 90 ° C. for 20 minutes, and deodorized at 250 ° C. for 60 minutes to obtain a plastic fat. The fatty acid is composed of 29.4% by weight of saturated fatty acids of C12 or less, 60.1% by weight of C14-18 saturated fatty acids, 0.8% by weight of saturated fatty acids of C20 or more, and 90.3% by weight in total of saturated fatty acids. It was 2.1% by weight and the rising melting point was 40.3 ° C.
(比較例3)
精製大豆油(ヨウ素価123.9)を用いて、定法による水素添加反応を行なって硬化した水素添加油脂(硬化大豆油)を得た。構成脂肪酸組成を表1に示した。トランス酸39.0重量%であった。
(Comparative Example 3)
Using refined soybean oil (iodine value 123.9), hydrogenated fat and oil (cured soybean oil) cured by a hydrogenation reaction by a conventional method was obtained. The constituent fatty acid composition is shown in Table 1. The trans acid was 39.0% by weight.
(比較例4)
表2に従って、比較例1の可塑性油脂40重量%、精製ラード20重量%、ヤシ油4重量%、大豆油16重量%を調合し水17.6重量%に食塩2.0重量%を添加、溶解した。乳化剤は、グリセリン脂肪酸エステル0.2重量%、大豆レシチン0.2重量%用いた。油相部、水相部ともに約60℃に温調し混合予備乳化した後、コンビネーターの急冷捏和機を用いて冷却捏和、ノズルで成型してシート状折込み用可塑性油脂を得た。融点36.7℃、針入度15℃で88であった。この折込み用可塑性油脂を用いて表3に示した製パン評価のクロワッサン配合により表4に示したクロワッサンの作製条件に従って作製して表5にクロワッサンの評価を示した。折込み用可塑性油脂に必要な物性が劣り、シーターでの最終生地厚に対して5.2mmの厚さになり、クロワッサン評価の比容積、外観、内層、風味の何れも劣る結果となり折込み用可塑性油脂として実用性に適さない物性であった。
(Comparative Example 4)
According to Table 2, 40% by weight of the plastic fat and oil of Comparative Example 1, 20% by weight of refined lard, 4% by weight of coconut oil, and 16% by weight of soybean oil were added, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 36.7 ° C, and the penetration was 88 at 15 ° C. Using this plastic oil for folding, the croissant formulation shown in Table 4 was prepared by blending croissants for bread making shown in Table 3, and Table 5 shows the evaluation of croissants. The required physical properties of the plastic oil for folding are inferior, and the thickness of the final dough in the sheeter is 5.2 mm. The specific volume, appearance, inner layer and flavor of the croissant evaluation are inferior, and the plastic oil for folding is inferior. The physical properties are not suitable for practical use.
(比較例5)
表2に従って、比較例2の可塑性油脂40重量%、精製ラード20重量%、ヤシ油4重量%、大豆油16重量%を調合し水17.6重量%に食塩2.0重量%を添加、溶解した。乳化剤は、グリセリン脂肪酸エステル0.2重量%、大豆レシチン0.2重量%用いた。油相部、水相部ともに約60℃に温調し混合予備乳化した後、コンビネーターの急冷捏和機を用いて冷却捏和、ノズルで成型してシート状折込み用可塑性油脂を得ようとしたがマーガリンの硬さがでなくシート状とならなかったためその後の評価が出来なかった。
(Comparative Example 5)
According to Table 2, 40% by weight of the plastic fat and oil of Comparative Example 2, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were added, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. The oil phase and water phase are both adjusted to about 60 ° C and preliminarily emulsified, then cooled with a combinator quenching kneader and molded with a nozzle to obtain a plastic oil for sheet folding. However, since the hardness of margarine did not become a sheet, it could not be evaluated afterwards.
(比較例6)
表2に従って、比較例3の大豆硬化油40重量%、精製ラード20重量%、ヤシ油4重量%、大豆油16重量%を調合し水17.6重量%に食塩2.0重量%を添加、溶解した。乳化剤は、グリセリン脂肪酸エステル0.2重量%、大豆レシチン0.2重量%用いた。油相部、水相部ともに約60℃に温調し混合予備乳化した後、コンビネーターの急冷捏和機を用いて冷却捏和、ノズルで成型してシート状折込み用可塑性油脂を得た。融点37.7℃、針入度15℃で79であった。このロールイン用可塑性油脂を用いて表3に示した製パン評価のクロワッサン配合により表4に示したクロワッサンの作製条件に従って作製して表5にクロワッサンの評価を示した。製パン物性、クロワッサンの比容積、外観、内層、風味共に良好と判断したが折込み用可塑性油脂としてトランス酸16.7重量%含む組成であった。
(Comparative Example 6)
According to Table 2, 40% by weight of soybean hardened oil of Comparative Example 3, 20% by weight of refined lard, 4% by weight of coconut oil and 16% by weight of soybean oil were prepared, and 2.0% by weight of salt was added to 17.6% by weight of water. Dissolved. As the emulsifier, 0.2% by weight of glycerin fatty acid ester and 0.2% by weight of soybean lecithin were used. Both the oil phase part and the water phase part were adjusted to a temperature of about 60 ° C., preliminarily mixed and emulsified, and then cooled and kneaded using a quenching kneader of a combinator, and molded with a nozzle to obtain a sheet-like plastic oil for folding. The melting point was 37.7 ° C, and the penetration was 79 at 15 ° C. The roll-in plastic fats and oils were used in accordance with the croissant preparation conditions shown in Table 4 by blending croissants in the bread making evaluation shown in Table 3, and Table 5 shows the evaluation of croissants. Although the physical properties of bread making, specific volume of croissant, appearance, inner layer and flavor were judged to be good, the composition contained 16.7% by weight of trans acid as a plastic oil for folding.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007271865A JP4965405B2 (en) | 2007-10-18 | 2007-10-18 | Plastic oil composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007271865A JP4965405B2 (en) | 2007-10-18 | 2007-10-18 | Plastic oil composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2009095312A JP2009095312A (en) | 2009-05-07 |
JP4965405B2 true JP4965405B2 (en) | 2012-07-04 |
Family
ID=40698918
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007271865A Expired - Fee Related JP4965405B2 (en) | 2007-10-18 | 2007-10-18 | Plastic oil composition |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4965405B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5758108B2 (en) * | 2010-11-17 | 2015-08-05 | 株式会社Adeka | Transesterified oil and fat and oil composition for roll-in using the same |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001262181A (en) * | 2000-03-23 | 2001-09-26 | Kanegafuchi Chem Ind Co Ltd | Plastic oil and fat composition |
JP2001292697A (en) * | 2000-04-14 | 2001-10-23 | Kanegafuchi Chem Ind Co Ltd | Method for producing oil-in-water type fat composition |
JP2003204753A (en) * | 2001-11-06 | 2003-07-22 | Kao Corp | Triglyceride composition |
JP4238823B2 (en) * | 2004-12-06 | 2009-03-18 | 株式会社カネカ | Oil composition |
JP4715614B2 (en) * | 2006-04-20 | 2011-07-06 | 不二製油株式会社 | Transesterified oil and plastic fat composition using the same as hard stock |
-
2007
- 2007-10-18 JP JP2007271865A patent/JP4965405B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2009095312A (en) | 2009-05-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6579261B2 (en) | Plastic oil and fat and oil composition for roll-in using the same | |
JP6467799B2 (en) | Emulsified oil and fat composition for roll-in | |
JP2008278833A (en) | Oil and fat composition and method for using the same | |
JP6041080B1 (en) | New roll-in margarine | |
JP4582099B2 (en) | Roll-in plastic oil-in-water emulsion | |
JP4841136B2 (en) | Plastic oil composition | |
JP6450081B2 (en) | Sugar-containing roll-in margarine | |
TWI432143B (en) | Plastic water-in-oil emulsion for layered wheat flour puffed food | |
JP2016082890A (en) | Oil and fat composition for confectionery made bread and manufacturing method therefor | |
JP4965405B2 (en) | Plastic oil composition | |
JP2007269909A (en) | Water in oil type emulsified oil and fat composition | |
JP5114925B2 (en) | Oil composition for kneading bread | |
JP6879001B2 (en) | Roll-in oil-in-water emulsification composition | |
JP2011115103A (en) | Sheet-shaped water-in-oil type emulsified oil-and-fat composition and laminar swelled food using the same | |
JP6822614B1 (en) | Plastic fat composition for bread making | |
JP2022040588A (en) | Oil-and-fat composition for sandwich cream | |
JP2019076072A (en) | Fat composition for pastry milling, pastry product using the same, and improvement method of pastry product | |
BE1030829B1 (en) | Edible product | |
KR102623035B1 (en) | Roll-in maintenance composition | |
Ramos-Ramos et al. | Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems | |
WO2023097142A1 (en) | Hard solid fat compositions and methods of making and use thereof | |
JP5119922B2 (en) | Plastic oil composition | |
JP2022019643A (en) | Roll-in margarine | |
TW202112241A (en) | Plastic grease composition and manufacturing method thereof wherein the composition includes polyglycerol fatty acid ester in the liquid form |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100820 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110623 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110705 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110729 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120327 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120329 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4965405 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150406 Year of fee payment: 3 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150406 Year of fee payment: 3 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |