Roll-in margarine and laminated puffed food using the same

Abstract

To provide a laminated puffed food that allows a strong dairy flavor to be sensed and sustained, and a roll-in margarine used for producing the food.SOLUTION: This roll-in margarine comprises: an oil-and-fat composition containing plant sterols and γ-oryzanol, the content of the plant sterols being 3-32 wt.% based on the total oil-and-fat composition, and the weight ratio of the γ-oryzanol to the plant sterols being 0.02-1; and a dairy raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a roll-in margarine and a layered puffed food product using the roll-in margarine. [Background technology]

[0002] Layered puffed foods such as Danish pastries and croissants are made by placing a sheet of butter or roll-in margarine on a thinly rolled out dough, folding it, stretching it further, and folding it again to form multiple layers, forming it into a desired shape, fermenting it as necessary, and then baking it.They are characterized by their crispy texture and milky flavor derived from dairy ingredients such as butter.

[0003] In recent years, prices of dairy ingredients have tended to rise due to supply shortages, and there is a desire to reduce the amount of dairy ingredients used to maintain food prices. However, reducing the amount of dairy ingredients used results in a decrease in the dairy flavor.

[0004] Therefore, dairy flavorings such as butter flavor are used to impart a milky flavor and prevent the flavor from deteriorating. Although the use of dairy flavorings improves the aroma, the original milk flavor of the dairy ingredients is not fully improved, and there are problems such as an unpleasant taste when a large amount of dairy flavoring is used.

[0005] For example, Patent Document 1 discloses a plastic water-in-oil emulsion that has a rich milk flavor and full-bodied taste while keeping the milk fat content below a certain level, and further discloses a plastic water-in-oil emulsion that contains 0.05 to 5% by mass of a lactic acid fermentation flavor material and 0.01 to 2% by mass of free amino acids in the entire plastic water-in-oil emulsion, with the aim of providing bakery products that have a rich milk flavor and full-bodied taste. However, layered puffed foods using this plastic water-in-oil emulsion have a different milk flavor from the original milk ingredients, and there is still room for improvement in terms of flavor persistence. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-68583 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a layered puffed food product that has a strong milk flavor that can be sustained, and a roll-in margarine used to prepare the same. [Means for solving the problem]

[0008] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they found that a layered puffed food prepared using an oil and fat composition containing a plant sterol and γ-oryzanol in a specific amount and in a specific weight ratio of γ-oryzanol to the plant sterol, and roll-in margarine containing specific amounts of dairy ingredients, has a strong dairy flavor that can be sustained, and they have completed the present invention.

[0009] That is, a first aspect of the present invention relates to a roll-in margarine comprising a dairy ingredient and an oil and fat composition containing a plant sterol and γ-oryzanol, wherein the content of the plant sterol relative to the total oil and fat composition is 3 to 32 wt % and the weight ratio of γ-oryzanol to the plant sterol is 0.02 to 1. The roll-in margarine may contain 0.5 to 18 wt % of an oil and fat having an ascending melting point of 35 to 70°C relative to the total oil and fat composition. In the roll-in margarine, the plant sterol may be derived from rice bran oil and / or rice germ oil. The content of the dairy ingredient relative to the total roll-in margarine may be 0.01 to 50 wt %. A second aspect of the present invention relates to a layer-puffed food containing the roll-in margarine. A third aspect of the present invention relates to a method for producing roll-in margarine, the method comprising the steps of: adding the aqueous phase to the oil phase to obtain a mixture; adding to the mixture an oil or fat composition containing a plant sterol and γ-oryzanol, the plant sterol content being 3 to 32 wt % based on the total oil or fat composition and the γ-oryzanol / plant sterol (weight ratio) being 0.02 to 1; and emulsifying the mixture after the addition of the oil or fat composition, followed by rapid cooling and kneading. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a layered puffed food that has a strong milk flavor and that can maintain that flavor, and a roll-in margarine used to prepare the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. The roll-in margarine of the present embodiment is characterized by containing a dairy ingredient and an oil and fat composition that contains a plant sterol and γ-oryzanol, the plant sterol content being a specific amount and the γ-oryzanol and the plant sterol being in a specific weight ratio.

[0012] The oil and fat composition in this embodiment is one of the raw materials used when producing roll-in margarine, and is blended separately from the oil and fat used to produce the roll-in margarine.

[0013] The plant sterol is a general term for sterols present in plants, and specific examples thereof include campesterol, β-sitosterol, stigmasterol, cycloartenol, 24-methylenecycloartanol, cyclobulanol, cyclosadol, and esters thereof, and at least one selected from this group can be used.

[0014] The plant sterols are naturally contained in vegetable oils and fats such as rice bran, rice germ, soybean, rapeseed, palm, palm kernel, and coconut oil, i.e., rice bran oil, rice germ oil, soybean oil, rapeseed oil, palm oil, palm kernel oil, and coconut oil, but their origin is not particularly limited. To ensure that a specific amount of plant sterol is contained in the oil and fat composition, the plant sterol-containing plant oil may be used, or plant sterols obtained by extraction and purification from deodorized concentrates generated during the refining of the plant oil may be used, or a combination of these may be used. From the viewpoint of ease of availability, the plant sterol is preferably derived from rice bran oil and / or rice germ oil.

[0015] The content of the plant sterol is preferably 3 to 32 wt %, more preferably 5 to 20 wt %, and even more preferably 7 to 15 wt %, based on the total oil / fat composition. If the content of the plant sterol is less than 3 wt % or more than 32 wt %, the milk flavor may not be felt strongly or may not last. On the other hand, if the content of the plant sterol is within the above-mentioned preferred range, the milk flavor is further improved and the flavor is sustained.

[0016] The plant sterol content can be measured by a known method. For example, a sample is saponified, unsaponifiable matter is separated, and then the unsaponifiable matter is trimethylsilyl-TMS (TMS)-converted and subjected to gas chromatography. The plant sterol content (wt%) can be determined from the peak area ratio with respect to an internal standard in the obtained chromatogram.

[0017] The term "γ-oryzanol" refers to a compound in which a triterpene alcohol or a sterol is ester-bonded to ferulic acid. Examples of the triterpene alcohol include cycloartenol, 24-methylenecycloartanol, cycloartanol, and cyclobulanol. The term "sterol" refers to the same compound as the plant sterol. The γ-oryzanol may be a mixture of these compounds or a single compound.

[0018] γ-oryzanol is naturally contained in plants such as rice, corn, and wheat, and in vegetable oils and fats derived from these plants, and its origin is not particularly limited. For example, to incorporate rice-derived γ-oryzanol into an oil and fat composition, brown rice, rice bran, or rice germ containing γ-oryzanol may be used; rice bran oil or rice germ oil extracted from rice bran or rice germ may be used; γ-oryzanol extracted and purified from the rice bran oil or rice germ oil may be used; or a combination of these may be used. From the viewpoint of easy availability, γ-oryzanol is preferably derived from rice bran oil and / or rice germ oil.

[0019] In the oil and fat composition, the weight ratio of γ-oryzanol to the plant sterol is preferably 0.02 to 1, more preferably 0.03 to 0.8, even more preferably 0.04 to 0.6, and particularly preferably 0.05 to 0.5. If the weight ratio is less than 0.02 or more than 1, the milk flavor may not be felt as strongly or may not last. On the other hand, if the weight ratio of γ-oryzanol to the plant sterol is within the above-mentioned preferred range, the milk flavor is further improved and the milk flavor is sustained.

[0020] The γ-oryzanol content can be measured and calculated by known methods. For example, a sample is diluted with hexane to a concentration of 2 to 5 g / 100 mL, and 2 mL of this solution is diluted to 100 mL with n-hexane. The absorbance at 315 nm of this solution is measured and the γ-oryzanol content can be calculated using the following formula: In the formula, G is the γ-oryzanol content (wt%), A is the absorbance, X is the sample weight (g), 359 is the extinction coefficient, and 5000 is the dilution factor x 100 (converted into a percentage). G = (A × 5000) / (X × 359)

[0021] The weight ratio of γ-oryzanol to the plant sterol can be easily adjusted by adjusting the γ-oryzanol content to 0.1 to 25% by weight relative to the total weight of the oil or fat composition, preferably 0.5 to 15% by weight, more preferably 1 to 5% by weight.

[0022] From the viewpoint of enjoying the effects of the present invention more effectively, the oil and fat composition preferably contains 0.5 to 18 wt % of an oil and fat having an elevation melting point of 35 to 70°C based on the total weight of the oil and fat composition.

[0023] The fats and oils having an elevation melting point of 35 to 70°C can be obtained by hydrogenating, fractionating, or interesterifying edible fats and oils, or by combining these production processes. Specific examples include extremely hydrogenated fats and oils such as hyercin rapeseed oil, low ercin rapeseed oil, extremely hydrogenated palm oil, extremely hydrogenated soybean oil, rapeseed oil, extremely hydrogenated fish oil, extremely hydrogenated lard oil, and extremely hydrogenated beef tallow oil, as well as fractionated fats and oils such as palm stearin and palm kernel stearin. At least one selected from these groups can be used. In this embodiment, it is preferable to use extremely hydrogenated oils. Among these, from the viewpoint of further enjoying the effects of the present invention, hyercin rapeseed oil and / or low ercin rapeseed oil are more preferred, and hyercin rapeseed oil is even more preferred.

[0024] The slip melting point of the fats and oils having a slip melting point of 35 to 70° C. is more preferably 45 to 70° C., and even more preferably 55 to 70° C. The slip melting point of the fats and oils can be measured in accordance with “Standard Test Methods for Analysis of Fats, Oils and Oils 2.2.4.2-1996, Established by the Japan Oil Chemists' Society.”

[0025] The content of the fat or oil having an elevation melting point of 35 to 70°C relative to the entire fat or oil composition is more preferably 1 to 10% by weight, and even more preferably 1 to 5% by weight.

[0026] The oil and fat composition may contain, as needed, other ingredients such as the aforementioned oil and fat having an elevation melting point of 35 to 70°C, an oil and fat other than the aforementioned oil and fat having an elevation melting point of 35 to 70°C, an emulsifier, an antioxidant, etc., within a range that does not impair the effects of the present invention.

[0027] The oils and fats other than those having an elevation melting point of 35 to 70°C are not particularly limited as long as they are edible, and examples thereof include rice bran oil, rice germ oil, palm oil, palm olein, palm kernel oil, safflower oil, sunflower oil, coconut oil, peanut oil, grape oil, sesame oil, fish oil, linseed oil, perilla oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, almond oil, mongongo oil, pecan oil, pine nut oil, walnut oil, camellia oil, tea oil, lard, chicken oil, horse oil, canola oil, mustard oil, walnut oil, almond oil, peanut oil, and camellia oil, and at least one selected from this group can be used.

[0028] The emulsifier is not particularly limited as long as it is edible, and examples thereof include soybean lecithin, egg yolk lecithin, monoglycerides, monoglyceride derivatives bonded with organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. At least one selected from these groups can be used. The monoglyceride derivatives bonded with organic acids refer to monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acids include acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid.

[0029] The antioxidant is not particularly limited as long as it is edible, but examples include those that can be used for food applications and contain antioxidant components as their main components, such as vitamin E, rosemary extract, β-carotene, tea extract (catechin, etc.), and enokitake mushroom extract, and at least one selected from this group can be used.

[0030] The form of the oil-and-fat composition of this embodiment is not particularly limited and may be a liquid or paste, or may be a solid form such as powder, granules, granules, or block. However, from the viewpoint of measurement and handling, a liquid or paste form is preferred. To obtain the oil-and-fat composition in a liquid or paste form, for example, the plant sterol and γ-oryzanol may be dissolved or dispersed in oil or water, and optionally subjected to treatments such as kneading and cooling, or an emulsification treatment to obtain an oil-in-water or water-in-oil emulsion may be used. To obtain the oil-and-fat composition in a solid form, for example, the liquid or paste form may be further subjected to treatments such as drying, cooling, or freezing until the oil-and-fat composition becomes solid.

[0031] By using the roll-in margarine containing the oil and fat composition and a dairy ingredient in a layered puffed food, it is possible to produce a layered puffed food that has a strong dairy flavor and can maintain that flavor for a long time.

[0032] The roll-in margarine in this embodiment refers to margarine that is folded into food dough before use.

[0033] From the viewpoint of further enjoying the effects of the present invention, the content of the oil and fat composition relative to the total amount of the roll-in margarine is preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight, even more preferably 0.1 to 4% by weight, and particularly preferably 0.5 to 3% by weight.

[0034] Examples of the dairy ingredients include milk such as raw milk, cow's milk, and butter; dairy products such as butter oil, fresh cream, milk protein, skim milk, and whole milk powder; flavorings made from the milk or dairy products, synthetic flavorings with a milk flavor, and flavorings obtained by blending flavorings made from the milk or dairy products with synthetic flavorings, and at least one selected from these groups can be used. If the dairy ingredient is oil-soluble, it is contained in the oil phase, and if it is water-soluble, it is contained in the aqueous phase.

[0035] From the viewpoint of obtaining the effects of the present invention more effectively, the content of the milk ingredients is preferably 0.01 to 50% by weight, more preferably 0.02 to 30% by weight, even more preferably 0.03 to 20% by weight, and particularly preferably 0.05 to 10% by weight, based on the total weight of the roll-in margarine.

[0036] The roll-in margarine of this embodiment may contain, in addition to the oil and fat composition and the dairy raw material, appropriate ingredients that can be incorporated into ordinary roll-in margarine, such as oils and fats, emulsifiers, antioxidants, coloring agents, sugars, salt, thickening stabilizers, sweeteners, acidulants, water, etc.

[0037] The oils and fats are not particularly limited as long as they are oils and fats generally used in roll-in margarine. Examples include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, olive oil, sunflower oil, sesame oil, shea butter, sal fat, and cacao butter; animal oils and fats such as beef tallow and lard; fractionated oils thereof, hardened oils, and interesterified oils thereof. These oils and fats may be used alone or in combination of two or more.

[0038] The content of the fat or oil is preferably 30 to 99.5% by weight, more preferably 50 to 95% by weight, and even more preferably 70 to 85% by weight, based on the total weight of the roll-in margarine. The roll-in margarine of this embodiment includes margarine with an oil content of more than 80% as well as fat spread with an oil content of less than 80%.

[0039] The emulsifier is the same as the emulsifier described above in the oil and fat composition. The content of the emulsifier is preferably 0.01 to 5 wt %, more preferably 0.05 to 3 wt %, and even more preferably 0.1 to 2 wt %, based on the total weight of the roll-in margarine.

[0040] The antioxidant is the same as the antioxidant described above in the oil and fat composition. The content of the antioxidant is preferably 0.01 to 5 wt %, more preferably 0.05 to 3 wt %, and even more preferably 0.1 to 2 wt %, based on the total weight of the roll-in margarine.

[0041] The coloring agent is not particularly limited as long as it is edible, and examples thereof include natural coloring agents such as carotene color, caramel color, monsauraceous color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as edible tar-based coloring agents, and at least one selected from these groups can be used.

[0042] The sugars are not particularly limited as long as they are edible, and examples thereof include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols.

[0043] The thickening stabilizer is not particularly limited as long as it is edible, and examples thereof include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, and starch.

[0044] The salt is not particularly limited as long as it is edible, and examples thereof include refined salt, high-quality salt, white salt, raw salt, and crushed salt.

[0045] The sweetener is not particularly limited as long as it is edible, and examples thereof include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc.

[0046] The acidulant is not particularly limited as long as it is edible, and examples thereof include acetic acid, lactic acid, and gluconic acid.

[0047] The water may be tap water, natural water, etc. The water may also include water derived from dairy ingredients, etc. The water content is preferably 0.5 to 50% by weight, more preferably 1 to 30% by weight, and even more preferably 5 to 25% by weight, based on the total weight of the roll-in margarine.

[0048] The layered puffed food of this embodiment contains the roll-in margarine.

[0049] The layered puffed food in this embodiment refers to a food in which layers of dough (detramp) containing flour and water and layers of rolled-in margarine are alternately stacked and puffed by fermentation, heating, etc. Examples of layered puffed foods include Danish pastries, pastries, pies, croissants, and tarts.

[0050] The content of the roll-in margarine in the entire layered puffed food varies depending on the type of layered puffed food, but generally it is preferably 3 to 88 parts by weight, more preferably 6 to 70 parts by weight, and even more preferably 12 to 60 parts by weight per 100 parts by weight (dry weight) of grain flour in the dough for the layered puffed food.

[0051] The method for producing the oil and fat composition of the present embodiment will be exemplified below, but is not limited to the following description.

[0052] The composition can be prepared by first mixing a vegetable oil containing γ-oryzanol with a plant sterol in a specific ratio. When the composition contains an oil or fat having an ascending melting point of 35 to 70°C, the composition can be prepared by heating the vegetable oil or fat containing γ-oryzanol and the plant sterol to 70 to 85°C to melt them, and then mixing them with an oil or fat having an ascending melting point of 35 to 70°C. When using an oil or fat other than an oil or fat having an ascending melting point of 35 to 70°C, the oil or fat may be heated and melted together with the vegetable oil or fat containing γ-oryzanol and the plant sterol. During the mixing, the other ingredients may be added as needed. Furthermore, after the mixing, heat sterilization or cooling and kneading using a kneading device may be performed as needed. The oil or fat composition may also contain an aqueous phase consisting of water and / or water-soluble components, if necessary.

[0053] The method for producing the roll-in margarine of this embodiment may be a conventional method, but will be exemplified below.

[0054] First, fats and oils are melted by heating to 65 to 80°C, and then oil-soluble dairy ingredients and other ingredients are mixed in as needed, followed by maintaining the temperature at 65 to 70°C to obtain an oil phase. Meanwhile, water-soluble dairy ingredients and other ingredients are dissolved in warm water at 50 to 70°C with stirring, followed by maintaining the temperature at 65 to 70°C to obtain an aqueous phase. The oil and fat composition is added to the resulting mixture while stirring the oil phase, and the resulting emulsion is then rapidly cooled and kneaded to produce roll-in margarine. Examples of equipment used for the rapidly cooling and kneading process include a closed-type continuous cooler and an open-type cooler. Examples of closed-type continuous coolers include a votator, a combinator, and a perfector. Examples of open-type coolers include a diacooler. Furthermore, it is desirable to perform a sterilization treatment after the preparation of the oil phase or after the emulsification treatment. The sterilization method may be a batch sterilization method in a tank or a continuous sterilization method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0055] The roll-in margarine of this embodiment can be formed into various shapes such as a sheet, stick, cube, or strip. Among these, a sheet shape is preferred from the viewpoint of ease of processing. When formed into a sheet, the width is preferably 50 to 1000 mm, the length is 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

[0056] The following is an example of a method for producing dough for layered puffed foods using the roll-in margarine. First, the grain flour and water, and optionally ingredients such as oils and fats for kneading, eggs, sugars, and yeast, are mixed and kneaded together. The resulting dough is then thinly rolled out, and the roll-in margarine is placed on top and folded to obtain the dough for layered puffed foods. The order in which the ingredients are added may be any, and the timing of adding each ingredient, handling temperature, etc. may be in accordance with known methods.

[0057] Unlike roll-in margarine, the oil-and-fat for kneading does not directly contribute to the formation of layers in layered puffed foods, but refers to an oil-and-fat that is mixed with cereal flour for the purposes of increasing the volume of the food, improving the flavor, softening the crumb or crust, improving mechanical resistance, delaying aging, etc. The content of the oil-and-fat for kneading is preferably 5 to 60 parts by weight, more preferably 6 to 25 parts by weight, per 100 parts by weight (dry weight) of cereal flour in the dough for layered puffed foods.

[0058] Each of the following items lists preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] Contains plant sterols and gamma-oryzanol, A roll-in margarine comprising an oil and fat composition in which the content of the plant sterol relative to the total amount of the oil and fat composition is 3 to 32 wt % and the weight ratio of the γ-oryzanol to the plant sterol is 0.02 to 1, and a dairy ingredient. [Item 2] Item 2. The roll-in margarine according to item 1, wherein the content of fats and oils having an elevation melting point of 35 to 70°C is 0.5 to 18% by weight based on the total weight of the fat and oil composition. [Item 3] 3. The roll-in margarine according to item 1 or 2, wherein the plant sterols are derived from rice bran oil and / or rice germ oil. [Item 4] 4. The roll-in margarine according to any one of items 1 to 3, wherein the content of the milk ingredient relative to the total amount of the roll-in margarine is 0.01 to 50% by weight. [Item 5] A layered puffed food product containing the roll-in margarine according to any one of items 1 to 4. [Item 6] A method for producing roll-in margarine, comprising the steps of: adding the aqueous phase to the oil phase to obtain a mixture; adding to the mixture an oil or fat composition containing a plant sterol and γ-oryzanol, wherein the content of the plant sterol is 3 to 32 wt % based on the total amount of the oil or fat composition, and the weight ratio of γ-oryzanol / plant sterol is 0.02 to 1; Emulsifying the mixture after adding the oil and fat composition and rapidly cooling and kneading it; A method for producing roll-in margarine, comprising: [Example]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0060] The materials used in the examples and comparative examples are as follows. 1) “Rice Germ Oil GX-N” manufactured by Tsukino Foods Co., Ltd. (Plant sterol content: 20.00% by weight, γ-oryzanol content: 31.00% by weight) 2) "Rice germ oil (PRO-15)" manufactured by Tsukino Foods Co., Ltd. (Plant sterol content: 0.76% by weight, γ-oryzanol content: 1.50% by weight, elevated melting point: 0°C or less) 3) Rice bran oil: "Rice Bran Oil" manufactured by Tsuno Foods Co., Ltd. (Plant sterol content: 0.96% by weight, γ-oryzanol content: 0.21% by weight, Slip melting point: 0°C or less) 4) Rice bran oil-derived plant sterol: "Rice sterol ester" manufactured by Tsuno Foods Co., Ltd. (plant sterol content: 69.50% by weight, γ-oryzanol content: 0.01% by weight) 5) Kaneka Corporation "Highercin Rapeseed Hardened Oil" (Plant sterol content: 0.50% by weight, γ-oryzanol content: 0% by weight, Slip melting point: 61.0°C) 6) Kaneka Corporation "Rapeseed oil" (Plant sterol content: 0.81% by weight, γ-oryzanol content: 0% by weight, Slip melting point: 0°C or less) 7) Yotsuba Butter (salt-free) manufactured by Yotsuba Dairy Co., Ltd. was dissolved and centrifuged to remove the aqueous phase (slip melting point: 31.0°C) 8) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 9) Archer Daniels Midland Company's "YelkinTS" 10) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder" 11) "Refined Salt" manufactured by the Salt Industry Center Foundation 12) "Million" manufactured by Nisshin Flour Milling Co., Ltd. (moisture content: 14.5% by weight) 13) Nisshin Flour Milling Co., Ltd. "Violet" (moisture content: 14.0% by weight) 14) “Jane white sugar” manufactured by Toyo Seito Co., Ltd. 15) Kaneka Corporation "East GK" 16) Kaneka Corporation "New Food C" 17) Kewpie Egg Co., Ltd. "Liquid Whole Egg (Pasteurized)" 18) Kaneka Corporation "Kaneka V Short K" 19) Meiji Co., Ltd. "Meiji Fermented Butter, Salt-Free" 20) Showa Sangyo Co., Ltd. "New Fract R-27" 21) Kato Chemical Co., Ltd. "Pure Fructose" 22) Takasago International Corporation "Butter Flavor" (Synthetic)

[0061] <Composition analysis> Plant sterol content: determined by gas chromatography. γ-oryzanol content: Measured by absorbance measurement. Slip melting point of fats and oils: Measured in accordance with "Standard Test Method for Analysis of Fats and Oils 2.2.4.2-1996, Established by the Japan Oil Chemists' Society."

[0062] <Sensory evaluation of croissants using roll-in margarine> The croissants obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who rated them on a scale of 1 to 5, with the average score being used as the evaluation score. The evaluation criteria were as follows: "Strength of milk flavor" refers to the strength of the milk flavor felt the moment the croissant was eaten, and "persistence of milk flavor" refers to the length of the lingering milk flavor felt after eating the croissant.

[0063] (Strength of dairy flavor) 5 points: The milk flavor is very strong and very pleasant. 4 points: The strong milk flavor is pleasant. 3 points: The milk flavor is somewhat strong, which is quite pleasant. 2 points: Not much milk flavor, not very pleasant. 1 point: Almost no milk flavor is detectable, not desirable.

[0064] (Dairy flavor persistence) 5 points: The milk flavor is very strong and lasting, which is very pleasant. 4 points: The milk flavor is strong and lasting, which is desirable. 3 points: The milk flavor is lingering and somewhat pleasant. 2 points: The milk flavor barely lasts, which is somewhat undesirable. 1 point: The milk flavor does not last at all, and is undesirable.

[0065] <Overall evaluation of croissants made with roll-in margarine> A comprehensive evaluation was conducted based on the results of the evaluation of the strength of the milk flavor and the persistence of the milk flavor of the croissants using roll-in margarine. The evaluation criteria were as follows: A: The strength of the milk flavor and the persistence of the milk flavor are both rated at 4.0 to 5.0 points. B: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 3.5 and 5.0 points, with at least one item being between 3.5 and 4.0 points. C: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 3.0 and 5.0 points, with at least one item being between 3.0 and 3.5 points. D: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 2.0 and 5.0 points, with at least one score between 2.0 and 3.0 points. E: One or more items with a score of less than 2.0 in the evaluation of milk flavor strength and milk flavor persistence

[0066] (Production Example 1) Preparation of oil and fat composition According to the formulation shown in Table 1, 6.0 parts by weight of rice germ oil GX-N, 79.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were charged into a tank, and after reaching a temperature of 70°C, the mixture was held for 20 minutes and then cooled to 20°C to obtain an oil or fat composition. Table 1 shows the plant sterol content, γ-oryzanol content, content of oils and fats with slip melting points of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total oil or fat composition obtained.

[0067] [Table 1]

[0068] (Production Example 2) Preparation of oil and fat composition An oil or fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil GX-N was changed to 8.5 parts by weight, the rice germ oil (PRO-15) to 86.0 parts by weight, and the rice sterol ester to 5.5 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained oil or fat composition are shown in Table 1.

[0069] (Production Example 3) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil GX-N was changed to 20.0 parts by weight, the rice germ oil (PRO-15) was changed to 20.0 parts by weight, the rice sterol ester was changed to 30.0 parts by weight, and 30.0 parts by weight of rice bran oil was added according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained oil and fat composition are shown in Table 1.

[0070] (Production Example 4) Preparation of oil and fat composition According to the formulation in Table 1, 6.0 parts by weight of rice germ oil GX-N, 77.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were charged into a tank and heated to 70°C. 2.0 parts by weight of hyercin rapeseed hardened oil was added, and the mixture was held for 20 minutes and then cooled to 20°C to obtain an oil or fat composition. The plant sterol content, γ-oryzanol content, content of oils and fats with slip melting points of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total oil or fat composition obtained are shown in Table 1.

[0071] (Production Example 5) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 4, except that rice germ oil GX-N was not added and the amount of rice germ oil (PRO-15) was changed to 83.0 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained oil and fat composition are shown in Table 1.

[0072] (Production Example 6) Preparation of oil and fat composition According to the formulation in Table 1, 6.0 parts by weight of rice germ oil GX-N, 15.0 parts by weight of rice sterol ester, and 77.0 parts by weight of rapeseed oil were charged into a tank and heated to 70°C. After that, 2.0 parts by weight of hyercin rapeseed hardened oil was added, and the mixture was held for 20 minutes and then cooled to 20°C to obtain an oil and fat composition. The plant sterol content, γ-oryzanol content, content of oils and fats with slip melting points of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total oil and fat composition obtained are shown in Table 1.

[0073] (Production Example 7) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 6, except that the rapeseed oil was changed to 67.0 parts by weight and the hyercin extremely hardened rapeseed oil was changed to 12.0 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained oil and fat composition are shown in Table 1.

[0074] (Production Examples 8 to 11) Preparation of oil and fat compositions Oil and fat compositions were obtained in the same manner as in Production Example 1, except that 6.0 parts by weight of rice germ oil GX-N, 79.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were replaced with 100 parts by weight of rice germ oil GX-N (Production Example 8), 100 parts by weight of rice germ oil (PRO-15) (Production Example 9), 100 parts by weight of rice bran oil (Production Example 10), or 100 parts by weight of rice sterol ester (Production Example 11) according to the formulations in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total oil and fat composition obtained are shown in Table 1.

[0075] (Production Example 12) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 4, except that rice sterol ester was not added, the amount of rice germ oil (PRO-15) was changed to 92.0 parts by weight, and 2.0 parts by weight of hyercin extremely hardened rapeseed oil was added, according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of oils and fats with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained oil and fat composition are shown in Table 1.

[0076] (Production Example 13) Preparation of interesterified oil A 67 parts by weight of palm oil (Kaneka Corporation), 23 parts by weight of palm kernel olein (Kaneka Corporation), and 10 parts by weight of palm olein (Kaneka Corporation) were mixed and heated to 90°C under a reduced pressure of 500 Pa for dehydration. 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added, and the mixture was stirred at 90°C for 30 minutes to perform random interesterification. After washing with water, the mixture was refined according to a conventional method to obtain interesterified oil A (slope melting point: 35°C).

[0077] (Production Example 14) Preparation of interesterified oil B 53 parts by weight of palm kernel oil (Kaneka Corporation), 33 parts by weight of lard (Kaneka Corporation, slip melting point: 34°C), and 14 parts by weight of rapeseed oil (Kaneka Corporation) were mixed and then heated to 60°C. Enzymatic interesterification was carried out by passing the mixture through a column packed with a 1,3-position-specific immobilized enzyme (Novozymes Japan, Ltd., "Lipozyme RM-IM") at a flow rate of 1 g / h per 1 g of immobilized enzyme. After removing the enzyme, the mixture was purified according to standard methods to obtain interesterified oil B (slip melting point: 40°C).

[0078] (Production Example 15) Preparation of interesterified oil C The same procedure as in Production Example 13 was repeated, except that the raw oil was changed to a mixed oil of 54 parts by weight of palm stearin (manufactured by Kaneka Corporation), 30 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 16 parts by weight of highly hydrogenated palm oil (manufactured by Taiyo Yushi Co., Ltd.), to obtain interesterified oil C (slip melting point: 40°C).

[0079] (Production Example 16) Preparation of Fractionated Oil D 100 parts by weight of deacidified palm stearin was heated to 90°C under a reduced pressure of 500 Pa and dehydrated. 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and stirred at 90°C for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of clay was added at 90°C under a reduced pressure of 500 Pa to decolorize the decolorized oil. The decolorized oil was heated to 70°C to completely melt it, and crystallized at 46°C for 24 hours with stirring. After crystallization, a liquid fraction was obtained by filter pressing at 3 MPa. The obtained liquid fraction was deodorized for 1 hour at 240°C and 200 Pa to obtain fractionated oil D with an ascent melting point of 38°C and an iodine value of 43.

[0080] (Production Example 17) Preparation of interesterified oil E An interesterified oil E (slip melting point: 52°C) was obtained in the same manner as in Production Example 13, except that the raw oil and fat was changed to 100 parts by weight of palm stearin.

[0081] (Production Example 18) Preparation of Blended Oil V 20 parts by weight of interesterified oil A (Production Example 13), 34 parts by weight of interesterified oil B (Production Example 14), 21 parts by weight of rapeseed oil (manufactured by Kaneka Corporation), and 25 parts by weight of lard (manufactured by Kaneka Corporation) were heated to melt and mixed to obtain blended oil V.

[0082] (Production Example 19) Preparation of Blended Oil X 10 parts by weight of interesterified oil A (Production Example 13), 33 parts by weight of interesterified oil C (Production Example 15), 7 parts by weight of fractionated oil D (Production Example 16), 10 parts by weight of palm oil (manufactured by Kaneka Corporation), 38 parts by weight of rapeseed oil (manufactured by Kaneka Corporation), and 2 parts by weight of extremely hardened rapeseed oil (manufactured by Kaneka Corporation) were heated to melt and mixed to obtain blended oil X.

[0083] (Production Example 20) Preparation of Blended Oil Y 30 parts by weight of interesterified oil B (Production Example 14), 5 parts by weight of interesterified oil E (Production Example 17), 9 parts by weight of palm oil (manufactured by Kaneka Corporation), 29 parts by weight of rapeseed oil (manufactured by Kaneka Corporation), 25 parts by weight of lard (manufactured by Kaneka Corporation), and 2 parts by weight of highly hardened palm oil (manufactured by Taiyo Yushi Co., Ltd.) were heated to melt and mixed to obtain blended oil Y.

[0084] (Production Example 21) Preparation of Blended Oil Z 37 parts by weight of interesterified oil A (Production Example 13), 37 parts by weight of interesterified oil C (Production Example 15), 22 parts by weight of rapeseed oil (manufactured by Kaneka Corporation), and 4 parts by weight of extremely hardened palm oil (manufactured by Taiyo Yushi Co., Ltd.) were heated to melt and mixed to obtain blended oil Z.

[0085] Example 1: Preparation of roll-in margarine and croissants (How to make roll-in margarine) According to the formulation shown in Table 2, an oil and fat mixture containing 77.2 parts by weight of blended oil V and 3.0 parts by weight of butter oil was heated to 75°C and melted. 0.4 parts by weight of glycerin fatty acid ester and 0.4 parts by weight of lecithin were added and maintained at 65-70°C to form an oil phase. Meanwhile, 16.0 parts by weight of added water was mixed with 1.0 parts by weight of skim milk powder and 1.0 parts by weight of salt, and the mixture was sterilized at 80-85°C for 20 minutes, followed by maintaining at 65-70°C to form an aqueous phase. The aqueous phase was added to the oil phase, and 1.0 parts by weight of the oil and fat composition (Production Example 1) was added to the resulting mixture. The mixture was emulsified for 20 minutes, then quenched and kneaded using a quenching kneader, and then introduced into a molding machine to obtain roll-in margarine. Croissants were prepared using the resulting roll-in margarine according to the following method. The content of dairy ingredients relative to the total amount of the resulting roll-in margarine, the strength of the dairy flavor of the croissants produced, and the results of the sensory evaluation of the persistence of the dairy flavor are shown in Table 2.

[0086] [Table 2]

[0087] (How to make croissants) According to the formulation in Table 3, bread flour, soft flour, sugar, salt, yeast, yeast food, skim milk powder, liquid egg, and water were added to a mixer bowl and kneaded for 3 minutes at low speed and 3 minutes at high speed using a vertical mixer (Kanto Mixer, manufactured by Kanto Mixing Machinery Co., Ltd.) with a hook attached. Subsequently, shortening adjusted to 20°C was added and kneaded for 3 minutes at low speed, followed by 3 minutes at high speed to obtain a dough kneaded at a temperature of 25°C. The dough was then fermented at room temperature for 30 minutes and then cooled at 1°C for 5 hours. Roll-in margarine, which had been adjusted to 15°C and formed into a sheet approximately 10 mm thick with a rolling pin, was folded twice in thirds into this dough, cooled for 10 hours at 1°C, and then folded once in thirds. The dough was then rolled out using a reverse sheeter with a thickness of 2.5 mm. After forming the dough, it was allowed to ferment for 60 minutes in a proofer at 35°C and 70% humidity, and then baked in an oven at 200°C for 15 minutes to make croissants.

[0088] [Table 3]

[0089] (Examples 2 and 3) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the amount of the oil and fat composition in Production Example 1 was changed to 0.5 parts by weight (Example 2) or 3.0 parts by weight (Example 3) according to the formulation in Table 2 and the total amount was adjusted with Blended Oil V. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1. The results of the sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor are shown in Table 2.

[0090] (Examples 4 to 9) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 2 (Example 4), the oil and fat composition of Production Example 3 (Example 5), the oil and fat composition of Production Example 4 (Example 6), the oil and fat composition of Production Example 5 (Example 7), the oil and fat composition of Production Example 6 (Example 8), or the oil and fat composition of Production Example 7 (Example 9) in accordance with the formulation in Table 2. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1. The results of the sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor are shown in Table 2.

[0091] As is clear from Table 2, the croissants prepared using the oil and fat compositions (Production Examples 1 to 7) containing plant sterols and γ-oryzanol, with the plant sterol content being 3 to 32 wt % relative to the total oil and fat composition and the γ-oryzanol / plant sterol (weight ratio) being 0.02 to 1, and the roll-in margarines (Examples 1 to 9) containing dairy ingredients all had a strong, sustained milk flavor, resulting in favorable evaluation results. In particular, the croissants prepared using roll-in margarines (Examples 6 to 9) containing oil and fat compositions (Production Examples 4 to 7) containing 0.5 to 18 wt % of an oil or fat having an ascending melting point of 35 to 70°C relative to the total oil and fat composition, were given an overall evaluation of A or B, which was a more favorable result.

[0092] (Comparative Example 1) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 1, according to the formulation in Table 4, except that the oil and fat composition of Production Example 1 was not blended and the total amount was adjusted with Blended Oil V. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 1. Table 4 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0093] [Table 4]

[0094] As is clear from Table 4, the croissant made using roll-in margarine containing no oil or fat composition (Comparative Example 1) had almost no milky flavor and the milky flavor did not last long, resulting in an overall rating of E.

[0095] (Comparative Examples 2 to 6) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 8 (Comparative Example 2), the oil and fat composition of Production Example 9 (Comparative Example 3), the oil and fat composition of Production Example 10 (Comparative Example 4), the oil and fat composition of Production Example 11 (Comparative Example 5), or the oil and fat composition of Production Example 12 (Comparative Example 6) according to the formulation in Table 4. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1. The results of the sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor are shown in Table 4.

[0096] As is clear from Table 4, the croissant prepared using roll-in margarine (Comparative Example 2) containing an oil / fat composition (Production Example 8) with a high γ-oryzanol / plant sterol weight ratio of 1.55 was poorly evaluated for the intensity and persistence of the milky flavor, and received an overall rating of E. The croissant prepared using roll-in margarine (Comparative Example 3) containing an oil / fat composition (Production Example 9) with a low γ-oryzanol / plant sterol content of 0.8 wt % relative to the total oil / fat composition and a high γ-oryzanol / plant sterol weight ratio of 1.97 was poorly evaluated for the intensity and persistence of the milky flavor, and received an overall rating of E. The croissant prepared using roll-in margarine (Comparative Example 4) containing an oil / fat composition (Production Example 10) with a low phytosterol content of 1.0 wt % relative to the total oil / fat composition was poorly evaluated for the intensity and persistence of the milky flavor, and received an overall rating of E. Furthermore, a croissant made using roll-in margarine (Comparative Example 5) containing an oil and fat composition (Production Example 11) with a high plant sterol content relative to the total oil and fat composition (69.5 wt %) and a low γ-oryzanol / plant sterol (weight ratio) of 0.0001 was evaluated poorly for the intensity and persistence of the milky flavor, and received an overall rating of E. In addition, a croissant made using roll-in margarine (Comparative Example 6) containing an oil and fat composition (Production Example 12) with a low plant sterol content relative to the total oil and fat composition (1.9 wt %) and a high γ-oryzanol / plant sterol (weight ratio) of 1.70 was evaluated poorly for the intensity and persistence of the milky flavor, and received an overall rating of E.

[0097] (Comparative Example 7) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat composition of Production Example 1 was not blended and instead the ingredients of the oil and fat composition of Production Example 1 were added as they were, according to the formulation in Table 4. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1. Table 4 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0098] As is clear from Table 4, the croissant made using roll-in margarine (Comparative Example 7) that was not formulated in the form of an oil or fat composition received poor ratings for the strength of the milk flavor and the persistence of the milk flavor, and received an overall rating of E.

[0099] (Example 10) Preparation of roll-in margarine and croissants According to the formulation shown in Table 5, 0.2 parts by weight of blended oil X was melted to 75°C, to which 0.4 parts by weight of glycerin fatty acid ester and 0.4 parts by weight of lecithin were added, and the mixture was maintained at 65-70°C to form an oil phase. Meanwhile, 16.0 parts by weight of added water was mixed with 10.0 parts by weight of fermented butter, 1.0 parts by weight of skim milk powder, and 1.0 parts by weight of salt, and the mixture was sterilized at 80-85°C for 20 minutes, followed by maintaining the mixture at 65-70°C to form an aqueous phase. The aqueous phase was added to the oil phase, and 1.0 parts by weight of the oil composition (Production Example 1) was added to the resulting mixture, which was then emulsified for 20 minutes. The mixture was then quenched and kneaded using a quenching kneader, and introduced into a molding machine to obtain roll-in margarine. Croissants were prepared using the resulting roll-in margarine in the same manner as in Example 1. The results of the sensory evaluation of the content of dairy ingredients relative to the total amount of the resulting roll-in margarine, the strength of the dairy flavor of the croissant, and the persistence of the dairy flavor are shown in Table 5.

[0100] [Table 5]

[0101] (Example 11, Comparative Example 8) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 10, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 4 (Example 11) or the oil and fat composition of Production Example 12 (Comparative Example 8) according to the formulation in Table 5. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 10. Table 5 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0102] (Comparative Example 9) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 10, according to the formulation in Table 5, except that the oil and fat composition of Production Example 1 was not blended and the total amount was adjusted with Blended Oil X. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 10. Table 5 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0103] As is clear from Table 5, the croissants prepared using the roll-in margarine (Examples 10 and 11) containing a dairy ingredient and an oil / fat composition (Production Examples 1 and 4) containing a plant sterol and γ-oryzanol, with the plant sterol content relative to the total oil / fat composition being 3 to 32 wt % and the γ-oryzanol / plant sterol (weight ratio) being 0.02 to 1, all had a strong, persistent milk flavor, and were evaluated as good. On the other hand, the croissant prepared using the roll-in margarine (Comparative Example 8) containing the oil / fat composition (Production Example 12) with a low plant sterol content of 1.9 wt % relative to the total oil / fat composition and a high γ-oryzanol / plant sterol (weight ratio) of 1.70 was evaluated as poor in terms of the strength and persistence of the milk flavor, and received an overall rating of D. The croissant prepared using the roll-in margarine (Comparative Example 9) not containing the oil / fat composition had almost no detectable milk flavor and the milk flavor was hardly persistent, and received an overall rating of E.

[0104] (Example 12) Preparation of roll-in margarine and croissants According to the formulation shown in Table 6, 58.1 parts by weight of blended oil Y was melted at 75°C, to which 0.4 parts by weight of glycerin fatty acid ester and 0.4 parts by weight of lecithin were added, and the mixture was maintained at 65-70°C to form an oil phase. Separately, 20.0 parts by weight of liquid sugar, 7.0 parts by weight of caster sugar, 7.0 parts by weight of fructose, 1.0 parts by weight of skim milk powder, and 0.1 parts by weight of salt were added to 5.0 parts by weight of added water, stirred, sterilized at 80-85°C for 20 minutes, and then maintained at 65-70°C to form an aqueous phase. 1.0 part by weight of the oil and fat composition (Production Example 1) was added to the mixture obtained by adding the aqueous phase to the oil phase, and the mixture was emulsified for 20 minutes. The mixture was then quenched and kneaded using a quenching kneader, then introduced into a molding machine, and roll-in margarine was obtained. Croissants were prepared using the resulting roll-in margarine in the same manner as in Example 1. The results of the sensory evaluation of the content of dairy ingredients relative to the total amount of the resulting roll-in margarine, the strength of the dairy flavor of the croissant, and the persistence of the dairy flavor are shown in Table 6.

[0105] [Table 6]

[0106] (Example 13, Comparative Example 10) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 12, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 4 (Example 13) or the oil and fat composition of Production Example 12 (Comparative Example 10) according to the formulation in Table 6. Croissants were made using the obtained roll-in margarine in the same manner as in Example 12. The contents of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the results of the sensory evaluation of the persistence of the dairy flavor are shown in Table 6.

[0107] (Comparative Example 11) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 12, according to the formulation in Table 6, except that the oil and fat composition of Production Example 1 was not blended and the total amount was adjusted with Blended Oil Y. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 12. Table 6 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0108] As is clear from Table 6, the croissants prepared using the roll-in margarine (Examples 12 and 13) containing a dairy ingredient and the oil and fat composition (Production Examples 1 and 4) containing plant sterols and γ-oryzanol, with the plant sterol content relative to the total oil and fat composition being 3 to 32 wt % and the γ-oryzanol / plant sterol (weight ratio) being 0.02 to 1, all had a strong and sustained dairy flavor, and were evaluated as good. On the other hand, the croissant prepared using the roll-in margarine (Comparative Example 10) containing the oil and fat composition (Production Example 12) with a low plant sterol content of 1.9 wt % relative to the total oil and fat composition and a high γ-oryzanol / plant sterol (weight ratio) of 1.70 was evaluated as poor in terms of the strength and persistence of the dairy flavor, and received an overall rating of E. Furthermore, the croissant made using roll-in margarine containing no oil or fat composition (Comparative Example 11) had no milky flavor at all, and the milky flavor did not last long at all, earning an overall rating of E.

[0109] (Example 14) Preparation of roll-in margarine and croissants According to the formulation shown in Table 7, 0.9 parts by weight of blended oil Z8 was melted to 75°C, to which 0.1 parts by weight of butter flavoring was added, and the mixture was maintained at 65-70°C to form an oil phase. Meanwhile, 1.0 parts by weight of skim milk powder and 1.0 parts by weight of salt were added to 16.0 parts by weight of added water, and the mixture was stirred. The mixture was sterilized at 80-85°C for 20 minutes, and then maintained at 65-70°C to form an aqueous phase. To the mixture obtained by adding the aqueous phase to the oil phase, 1.0 part by weight of the oil and fat composition (Production Example 1) was added and emulsified for 20 minutes. The mixture was then quenched and kneaded using a quenching kneader, and introduced into a molding machine to obtain roll-in margarine. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1. The results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the intensity of the milk flavor of the croissant, and the persistence of the milk flavor are shown in Table 7.

[0110] [Table 7]

[0111] (Example 15, Comparative Example 12) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 14, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 4 (Example 15) or the oil and fat composition of Production Example 12 (Comparative Example 12) according to the formulation in Table 7. Croissants were made using the obtained roll-in margarine in the same manner as in Example 14. The contents of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the results of the sensory evaluation of the persistence of the dairy flavor are shown in Table 7.

[0112] (Comparative Example 13) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 14, according to the formulation in Table 7, except that the oil and fat composition of Production Example 1 was not blended and the total amount was adjusted with Blended Oil Z. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 14. Table 7 shows the results of sensory evaluation of the content of dairy ingredients relative to the total amount of the obtained roll-in margarine, the strength of the dairy flavor of the croissants, and the persistence of the dairy flavor.

[0113] As is clear from Table 7, the croissants prepared using the oil and fat compositions (Production Examples 1 and 4) containing plant sterols and γ-oryzanol, with a plant sterol content of 3 to 32 wt% relative to the total oil and fat composition and a γ-oryzanol / plant sterol weight ratio of 0.02 to 1, and the roll-in margarine (Examples 14 and 15) containing dairy ingredients all had a strong, sustained milk flavor, resulting in favorable evaluation results. On the other hand, the croissant prepared using the roll-in margarine (Comparative Example 12) containing the oil and fat composition (Production Example 12) with a low plant sterol content of 1.9 wt% relative to the total oil and fat composition and a high γ-oryzanol / plant sterol weight ratio of 1.70 was evaluated poorly for the strength and persistence of the milk flavor, resulting in an overall rating of E. The croissant prepared using the roll-in margarine (Comparative Example 13) not containing the oil and fat composition had almost no detectable milk flavor and the milk flavor was barely sustained, resulting in an overall rating of E.

Claims

1. Contains plant sterols and gamma-oryzanol, A roll-in margarine comprising an oil and fat composition having a plant sterol content of 3 to 32 wt % based on the total oil and fat composition and a γ-oryzanol / plant sterol (weight ratio) of 0.02 to 1, and a dairy ingredient.

2. 2. The roll-in margarine according to claim 1, wherein the content of fats and oils having an elevation melting point of 35 to 70°C is 0.5 to 18% by weight based on the total weight of the fat and oil composition.

3. 3. The roll-in margarine according to claim 1 or 2, wherein the plant sterol is derived from rice bran oil and / or rice germ oil.

4. 3. The roll-in margarine according to claim 1, wherein the content of the milk ingredient in the total amount of the roll-in margarine is 0.01 to 50% by weight.

5. A layered puffed food product containing the roll-in margarine according to claim 1 or 2.

6. A method for producing roll-in margarine, comprising the steps of: adding the aqueous phase to the oil phase to obtain a mixture; adding to the mixture an oil or fat composition containing a plant sterol and γ-oryzanol, wherein the content of the plant sterol is 3 to 32 wt % based on the total weight of the oil or fat composition, and the weight ratio of γ-oryzanol / plant sterol is 0.02 to 1; Emulsifying the mixture after adding the oil and fat composition and rapidly cooling and kneading it; A method for producing roll-in margarine, comprising:

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