Sheet margarine and its manufacturing method

Abstract

This sheet-shaped margarine includes 70–30% by weight of a fluid-state fat / oil composition and 30–70% by weight of powdered and / or particulate solids. The fats / oils as a whole contain 20–50% by weight of a fat / oil (A) and 15–70% by weight of a fat / oil (B); the total content of the fat / oil (A) and the fat / oil (B) is at least 50% by weight; the fluid-state fat / oil composition is formed by cooling and crystallizing a molten-state fat / oil composition and then raising the temperature of the composition by mixing and softening same to adjust viscosity to a specific level; a pillow pouch is filled with a mixture that includes the fluid-state fat / oil composition and the powdered and / or particulate solid and the opening of the pouch is closed; and the pouch is molded into a sheet shape and let stand.

Description

[Technical field]

[0001] The present invention relates to a sheet margarine and a method for producing the same. [Background technology]

[0002] Margarine in sheet form is used in making layered foods such as Danish pastries and croissants, by folding the sheet margarine over the dough, stretching it, and baking it to produce the layered foods.

[0003] As a method for producing sheet margarine, as described in Patent Document 1, a method is known in which an emulsion is rapidly cooled and kneaded, the crystals are stabilized in a resting tube, and then the emulsion is extruded into a sheet shape using a molding nozzle in an extrusion molding machine onto a belt conveyer at a speed appropriate to the flow rate, and the sheet is then cut to the desired length.

[0004] Sheet margarine has a large effect on the flavor of layered foods. In recent years, due to diversification of tastes, layered foods with flavors other than butter flavor, such as chocolate flavor and matcha flavor, have been increasing, and therefore, blending various flavoring agents into sheet margarine has been considered. Such flavoring agents include various solid flavoring materials that do not dissolve in oil or water, from powdered ones such as cocoa powder, matcha powder, and soybean flour, to granular ones such as nuts and dried fruits.

[0005] For example, Patent Document 2 discloses a sheet margarine that contains 5 to 27% by weight of non-fat cacao and can impart a chocolate flavor to layered foods. The method for producing the sheet margarine includes, as described above, quenching and kneading an emulsion, followed by molding using a molding machine. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2001-45970 A [Patent Document 2] International Publication No. 2016 / 159242 Summary of the Invention [Problem to be solved by the invention]

[0007] When attempting to produce sheet margarine containing a large amount of solid flavoring ingredients using the conventional manufacturing method for sheet margarine, which uses a resting tube and a molding nozzle, the emulsion containing solids is subjected to high pressure as it passes through the molding nozzle, causing the emulsion and crystallization to become unstable, reducing stability during production and resulting in the production of many defective products.

[0008] In addition, when the amount of solids added is large, the amount of water released from the sheet margarine during production and use increases, causing a problem of a deterioration in the quality of the sheet margarine. Therefore, it has been difficult to impart sufficient flavor to layered foods by adding a large amount of solid flavoring materials to the sheet margarine.

[0009] Furthermore, when using sheet margarine to prepare layered foods, it is required that it spread evenly over the dough so that the work of folding it into the dough can be completed in a short time and that it has good workability, and that the layered foods produced have gaps between the layers so that they float well.

[0010] In view of the above-mentioned current situation, the object of the present invention is to provide a sheet margarine which contains solids but has good stability during production, inhibits syneresis, and is easy to work with when preparing layered foods using the sheet margarine, and which can achieve good floating and good flavor in the prepared layered foods, and a method for producing the same. [Means for solving the problem]

[0011] As a result of intensive research by the present inventors to solve the above problems, they have found that a fluid oil-and-fat composition containing at least two specific types of specific fats and oils in a specific range in total content is cooled to a specific temperature, held for a specific time to crystallize, and then heated to a specific temperature while softening by mixing to obtain a fluid oil-and-fat composition having a specific viscosity, and the fluid oil-and-fat composition is mixed with a specific amount of solids and filled into a pillow package. The pillow package is then closed and molded into a sheet, and the sheet is allowed to stand at a specific temperature for a specific time or more to produce a sheet margarine. Since a molding nozzle is not used as in the conventional method, it is possible to produce a sheet margarine that has good stability during production despite having a high solid content, suppresses syneresis, and has good workability when producing a layered food using the sheet margarine, and that can achieve good floating and good flavor in the produced layered food, and thus completed the present invention.

[0012] That is, the present invention relates to a sheet margarine which contains 70 to 30% by weight of a fluid oil-and-fat composition and 30 to 70% by weight of a powdery and / or granular solid content in its entirety, and contains 20 to 50% by weight of oil-and-fat (A) and 15 to 70% by weight of oil-and-fat (B) in its entirety, and the total amount of the oil-and-fat (A) and the oil-and-fat (B) is 50% by weight or more, and the fluid oil-and-fat composition is a melted oil-and-fat composition cooled to 0 to 25°C. the mixture is filled into a pillow package, the pillow package is closed, the mixture is molded into a sheet, and the sheet is allowed to stand at -30°C to 30°C for 24 hours or more. Fats and oils (A): Fats and oils having an SFC ratio at 25°C / SFC at 10°C of 0.5 or more, an SFC ratio at 25°C of 50% or more, an SFC ratio at 40°C of 5% or more, a P / S fatty acid ratio of 0.5 or less, a saturated fatty acid content of 70% by weight or more of the total constituent fatty acids, and a saturated fatty acid content of 12 or less carbon atoms of 10% by weight or more of the total constituent fatty acids. Oils and fats (B): Oils and fats having a saturated fatty acid content of 20% by weight or less of the total constituent fatty acids and a triunsaturated triglyceride content of 50% by weight or more of the total constituent fatty acids. P: Saturated fatty acid with 16 carbon atoms S: Saturated fatty acids with 16 or more carbon atoms Preferably, the solids have an average volume per grain of 1×10 -12 ~2cm 3 Preferably, the thickness of the sheet margarine is 2 to 20 mm. The present invention also relates to a dough for layered foods containing the above-mentioned sheet margarine, and also to a layered food product obtained by baking the dough for layered foods. Further, the present invention relates to a method for producing a molten oil-and-fat composition comprising: a) containing 20 to 50% by weight of oil-and-fat (A) and a) containing 15 to 70% by weight of oil-and-fat (B) in total oil-and-fat, the total amount of which is 50% by weight or more; and b) optionally mixed with other oil-soluble components to obtain a molten oil-and-fat composition; c) cooling the oil-and-fat composition to 0 to 25°C and maintaining the composition at that temperature for 10 to 300 seconds to cause crystallization; d) heating the oil-and-fat composition to 10 to 35°C while softening the composition by mixing, thereby reducing the viscosity to 10 to 25°C; The present invention also relates to a method for producing sheet margarine, comprising obtaining a fluid oil-and-fat composition adjusted to a viscosity of 0 Pa s, mixing the fluid oil-and-fat composition with a powdery and / or granular solid content to obtain a mixture containing 70 to 30% by weight of the fluid oil-and-fat composition and 30 to 70% by weight of the powdery and / or granular solid content, filling the mixture into a pillow package, closing the pillow package, forming the mixture into a sheet, and allowing to stand at -30°C to 30°C for 24 hours or more. Fats and oils (A): Fats and oils having an SFC ratio at 25°C / SFC at 10°C of 0.5 or more, an SFC ratio at 25°C of 50% or more, an SFC ratio at 40°C of 5% or more, a P / S fatty acid ratio of 0.5 or less, a saturated fatty acid content of 70% by weight or more of the total constituent fatty acids, and a saturated fatty acid content of 12 or less carbon atoms of 10% by weight or more of the total constituent fatty acids. Oils and fats (B): Oils and fats having a saturated fatty acid content of 20% by weight or less of the total constituent fatty acids and a triunsaturated triglyceride content of 50% by weight or more of the total constituent fatty acids. P: Saturated fatty acid with 16 carbon atoms S: Saturated fatty acids with 16 or more carbon atoms Effect of the Invention

[0013] According to the present invention, it is possible to provide a sheet margarine that contains solids but has good stability during production, inhibits syneresis, and has good workability when preparing a layered food using the sheet margarine, and can achieve good floating and good flavor in the prepared layered food, and a method for producing the same. The sheet margarine according to the present invention can contain a large amount of solid flavoring materials, has good quality with inhibited syneresis, and can prepare layered foods with good floating and good flavor with good workability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The embodiment of the present invention will be described in more detail below. A preferred embodiment of the sheet margarine according to the present embodiment comprises 70 to 30% by weight of a fluid oil-and-fat composition and 30 to 70% by weight of a powdery and / or granular solid content in the entire sheet margarine, 20 to 50% by weight of oil-and-fat (A) and 15 to 70% by weight of oil-and-fat (B) in the entire oil-and-fat contained in the sheet margarine, the total amount of the oil-and-fat (A) and the oil-and-fat (B) is 50% by weight or more, and the fluid oil-and-fat composition contains 0 to 30% by weight of a fluid oil-and-fat composition in a melted state. The margarine is a sheet-like margarine which is produced by cooling the fluid oil-and-fat composition to 25°C, maintaining the temperature at that temperature for 10 to 300 seconds to crystallize, and then raising the temperature to 10 to 35°C while softening the composition by mixing, thereby adjusting the viscosity to 10 to 250 Pa s. The mixture containing the fluid oil-and-fat composition and the powdery and / or granular solid content is filled into a pillow package, the pillow package is closed, and the mixture is formed into a sheet and allowed to stand at -30°C to 30°C for 24 hours or more.

[0015] The oil composition in the present application is either an oil composition substantially free of water or a water-in-oil type emulsified oil composition. When simply referring to the "oil composition" in the present application, it refers to both. The water-in-oil type emulsified oil composition refers to an emulsion in which the water phase is dispersed in the oil phase.

[0016] In the water-in-oil emulsified oil-and-fat composition, the oil phase content / aqueous phase content (weight ratio) in the entire water-in-oil emulsified oil-and-fat composition is preferably 50 / 50 to 97 / 3 from the viewpoints of reducing syneresis in the sheet margarine, workability when preparing a layered food using the sheet margarine, and floating and flavor of the prepared layered food. The sheet margarine according to this embodiment is obtained by crystallizing the oil-and-fat composition into a solid form. When the oil-and-fat composition is a water-in-oil emulsified oil-and-fat composition, the oil phase content / aqueous phase content (weight ratio) in the entire sheet margarine is preferably 50 / 50 to 97 / 3. The oil phase content / aqueous phase content (weight ratio) in the entire water-in-oil emulsified oil-and-fat composition or the entire sheet margarine is more preferably 60 / 40 to 95 / 5, even more preferably 70 / 30 to 93 / 7, and particularly preferably 75 / 25 to 90 / 10. Therefore, the sheet margarine referred to in this application includes not only margarine with an oil content of more than 80%, but also fat spreads with an oil content of less than 80%.

[0017] The fats and oils contained in the fat and oil composition and the sheet margarine include at least fat and oil (A) and fat and oil (B).

[0018] The fats and oils (A) are fats and oils having an SFC at 25°C / SFC at 10°C ratio of 0.5 or more, an SFC at 25°C of 50% or more, an SFC at 40°C of 5% or more, a P / S fatty acid ratio of 0.5 or less, a saturated fatty acid content of 70% by weight or more of the total constituent fatty acids, and a saturated fatty acid content of 12 or less carbon atoms of 10% by weight or more of the total constituent fatty acids. Here, SFC refers to the solid fat content. P represents a saturated fatty acid with 16 carbon atoms, and S represents a saturated fatty acid with 16 or more carbon atoms. The triglyceride content in the fats and oils was measured using HPLC in accordance with AOCS Official Method Ce5c-93, and calculated from the retention time and area ratio of each peak. The analysis conditions are described below. Eluent: Acetonitrile: Acetone (70:30, volume ratio) Flow rate: 0.9ml / min Column: ODS Column temperature: 36℃ Detector: Differential refractometer

[0019] The fats and oils (A) are not particularly limited as long as they satisfy the above requirements, but examples thereof include palm kernel fractionated S-part extremely hardened oil, palm kernel fractionated U-part extremely hardened oil, transesterified oil of high-elastic rapeseed extremely hardened oil and coconut oil, palm kernel extremely hardened oil, transesterified oil of rapeseed extremely hardened oil and coconut oil, transesterified oil of palm kernel oil, lard and rapeseed extremely hardened oil, transesterified oil of rapeseed extremely hardened oil and MCT, etc. As fats and oils (A), only one type may be used, or two or more types may be used in combination. Among them, transesterified oil of high-elastic rapeseed extremely hardened oil and coconut oil is preferred.

[0020] The content of the fats and oils (A) is preferably 20-50% by weight, more preferably 25-45% by weight, and even more preferably 30-40% by weight, based on the total fats and oils contained in the fats and oils composition and the sheet margarine. If the content of the fats and oils (A) is less than 20% by weight, the sheet margarine may not spread uniformly during the preparation of the layered food, resulting in poor workability, and the layered food produced may not float well. If the content of the fats and oils (A) is more than 50% by weight, the flavor of the layered food may be poor.

[0021] The fat (B) is an oil having a saturated fatty acid content of 20% by weight or less of the total constituent fatty acids and a triunsaturated triglyceride content of 50% by weight or more of the total fat (B). It is preferable that the saturated fatty acid content is 10% by weight or less and the triunsaturated triglyceride content is 70% by weight or more of the total fat (B). Here, the triunsaturated triglyceride refers to a triglyceride in which all three fatty acids bonded to the triglyceride are unsaturated fatty acids.

[0022] The fats and oils (B) are not particularly limited as long as they satisfy the above requirements, but include fats and oils that are liquid at room temperature, specifically vegetable oils such as rapeseed oil, soybean oil, and corn oil. Vegetable oils that have not been subjected to interesterification or fractionation are preferred. As the fats and oils (B), only one type may be used, or two or more types may be used in combination. Among them, rapeseed oil is preferred.

[0023] The content of the fats and oils (B) is preferably 15 to 70% by weight, more preferably 20 to 65% by weight, and even more preferably 30 to 55% by weight, based on the total fats and oils contained in the fats and oils composition and the sheet margarine. If the content of the fats and oils (B) is less than 15% by weight, the sheet margarine may not spread uniformly during the preparation of the layered food, resulting in poor workability, and the layered food produced may not float well. If the content of the fats and oils (B) is more than 70% by weight, the workability during the preparation of the layered food may be poor, and the layered food may not float well and may have a poor flavor.

[0024] The total content of the fats and oils (A) and (B) is preferably 50 to 100% by weight, more preferably 60 to 95% by weight, and even more preferably 65 to 90% by weight, based on the total fats and oils contained in the fat composition and the sheet margarine. If the total content of the fats and oils (A) and (B) is less than 50% by weight, the sheet margarine may not spread uniformly during preparation of the layered food, resulting in poor workability, and the layered food produced may not float well.

[0025] The fats and oils contained in the oil and fat composition and the sheet margarine may contain, in addition to the fats and oils (A) and (B) described above, other fats and oils (C) that do not fall under either fats and oils (A) or fats and oils (B). The fats and oils (C) are preferably fats and oils having a SFC at 25°C / SFC at 10°C ratio of 0.4 or more and an SFC at 25°C of 30% or more. Specific examples include palm random interesterified oil, palm extremely hardened oil, cacao butter, lard, interesterified oil of palm stearin and palm kernel, interesterified oil of highly hardened rapeseed oil and rapeseed oil, etc. The content of the other fats and oils (C) is preferably 0 to 50% by weight, more preferably 5 to 40% by weight, and even more preferably 10 to 35% by weight, of the total fats and oils contained in the oil and fat composition and the sheet margarine.

[0026] The oil and fat composition and sheet margarine preferably have an SSU content / SUS content (weight ratio) of 1.5 to 2.5, more preferably 1.8 to 2.2, in the entire oil and fat contained therein, where S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, SSU is a triglyceride in which S is bonded to the 1st and 2nd or 2nd and 3rd positions and U is bonded to the 1st or 3rd position, and SUS is a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position.

[0027] When the SSU content / SUS content ratio is less than 1.5, the relative amount of SUS to SSU is high and the crystallization rate of the entire fat is slow, so that the sheet margarine is likely to syneresis and become hard and brittle during storage.When the SSU content / SUS content ratio (weight ratio) exceeds 2.5, the relative amount of SSU to SUS is high, and the layered food produced tends to have a hard texture and poor melt-in-the-mouth texture.

[0028] The SSU content / SUS content can be analyzed using HPLC with a silver nitrate column. The analysis conditions can be in accordance with the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".

[0029] The sheet margarine contains a fluid oil and fat composition and a powdery and / or granular solid content that does not dissolve in the oil and fat composition. As such a powdery and / or granular solid content, a flavoring agent capable of imparting flavor to the layered food is preferable, and is not particularly limited, and examples thereof include powdery solid content such as whole milk powder, skim milk powder, cocoa powder, soybean flour, matcha powder, coffee bean powder, red bean powder, powdered cheese, vegetable powder, and fruit powder, and granular solid content such as crushed raisins, crushed almonds, and chocolate chips.

[0030] The particle size of the solid content is not particularly limited. However, if the particle size is too large, the floating of a layered food produced using the sheet margarine may become poor. Therefore, the average volume per particle is preferably 1×10 -12 ~2cm 3 Preferably, the concentration is 1×10 -12 ~1cm 3 More preferably, it is 1×10 -12 ~0.5cm 3 It is more preferable that the average volume is 1×10 -6 cm 3 A solid content having an average volume of 1×10 or less is called a powdery solid content. -6 cm 3 The solid content exceeding this can be called a granular solid content. The average volume can be measured by an image analysis method using a particle shape evaluation / particle size distribution measuring device (manufactured by Microtrack Bell Co., Ltd.).

[0031] In the entire sheet margarine, the content of the fluid oil and fat composition is preferably 70-30% by weight, and the content of the powdery and / or granular solid content is preferably 30-70% by weight, the content of the fluid oil and fat composition is more preferably 65-35% by weight, and the content of the powdery and / or granular solid content is more preferably 35-65% by weight, and the content of the fluid oil and fat composition is even more preferably 60-40% by weight, and the content of the powdery and / or granular solid content is even more preferably 40-60% by weight. If the content of the powdery and / or granular solid content is less than 30% by weight, it may not be possible to impart a sufficient flavor to the layered food. Also, if the content of the powdery and / or granular solid content exceeds 70% by weight, the workability during preparation of the layered food may be poor, and the floating of the layered food may also be poor.

[0032] The oil and fat composition and sheet margarine may contain, in addition to the oil and fat, water, and materials used as the powdery and / or granular solid content, ingredients that can be normally blended into sheet margarine. Examples of such ingredients include emulsifiers, flavorings, antioxidants, colorants, sugars, salt, thickening stabilizers, sweeteners, acidulants, and flavoring materials. In this embodiment, the use of an emulsifier makes it possible to blend a larger amount of the powdery and / or granular solid content. However, a sheet margarine with good properties can be obtained without using an emulsifier.

[0033] Examples of the emulsifier include soybean lecithin, egg yolk lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

[0034] Examples of the flavoring include butter flavor and milk flavor.

[0035] Examples of the antioxidant include tocopherol, β-carotene, and tea extracts (catechin, etc.).

[0036] Examples of the coloring agent include β-carotene, caramel, red koji color, and the like.

[0037] Examples of the sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols.

[0038] Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, and starch.

[0039] Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, and the like.

[0040] Examples of the acidulant include acetic acid, lactic acid, and gluconic acid.

[0041] The flavoring materials include dairy products, flavor extracts, and other raw materials having flavors, excluding the sugars, sweeteners, and acidulants. The dairy products include heat-treated or enzyme-treated milk fats, milk, sweetened condensed milk, fermented milk, and fresh cream. The flavoring extracts include kelp extract and fermented seasonings. The other raw materials having flavors include egg yolk, whole egg, coffee extract, and fruit juice.

[0042] The method for producing the sheet margarine according to the present embodiment will be specifically described below. Note that, although the following description will be made on the case where the oil composition is a water-in-oil type emulsified oil composition, the present invention is not limited thereto. The following description can also be applied to an oil composition that does not substantially contain water with appropriate modifications.

[0043] First, the water-in-oil emulsified oil composition in which the oil is in a melted state is cooled to a specific temperature. Here, the water-in-oil emulsified oil composition in which the oil is in a melted state refers to a water-in-oil emulsified oil composition prepared by heating and melting the oil, adding an oil-soluble component such as an emulsifier as necessary to prepare an oil phase, adding water and, if necessary, a water-soluble component such as salt, a flavoring, or a flavoring material to the oil phase and stirring the water phase, and emulsifying while maintaining the melted state of the oil, and the melted state of the oil is maintained.

[0044] It is desirable to carry out sterilization treatment either before or after emulsification after mixing the oil phase and the aqueous phase. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraped surface type heat exchanger.

[0045] The cooling device may be a margarine manufacturing machine such as a closed continuous tube cooler, a plate type heat exchanger, or a combination of an open type diacooler and a complexor, or a cooling and kneading device.

[0046] The minimum temperature of the water-in-oil emulsified oil composition during the cooling is preferably 0 to 25° C., more preferably 1 to 20° C., and even more preferably 5 to 15° C. If the composition is cooled to less than 0° C., the water in the composition may freeze and damage the equipment, and if the minimum temperature during cooling exceeds 25° C., the oil may not be sufficiently crystallized, and sufficient gaps may not be formed between the layers in the layered food produced, resulting in poor floating. The cooling rate during cooling is not particularly limited, but a cooling rate of −10 to −100° C. / min is preferred.

[0047] The water-in-oil emulsified oil composition cooled as described above is crystallized by keeping it at a predetermined temperature range in the cooling device. The temperature range is preferably 0 to 25° C., more preferably 1 to 20° C., and even more preferably 5 to 15° C. The time for keeping it at the temperature range for crystallization (hereinafter also referred to as cooling holding time) means the time from when the temperature of the water-in-oil emulsified oil composition in the cooling device reaches 25° C. until the water-in-oil emulsified oil composition is discharged from the cooling device (transferred to a mixing and heating device described later), and is preferably 10 to 300 seconds, more preferably 20 to 200 seconds, and even more preferably 30 to 150 seconds. If the cooling retention time is less than 10 seconds, the fats and oils will not crystallize sufficiently, and the sheet margarine will not spread evenly when the layered food is produced, resulting in poor workability. In addition, sufficient gaps will not be formed between the layers of the layered food produced, resulting in poor floating. If the cooling retention time exceeds 300 seconds, the water-in-oil emulsified fat and oil composition will be kneaded excessively by the cooling device, and the resulting sheet margarine may have poor hardness and stiffness.

[0048] Next, the water-in-oil emulsified oil composition crystallized by the cooling is heated to a specific temperature while being softened by mixing using a mixing and heating device. Examples of the mixing and heating device include scraping type heat exchangers such as Onlator, multi-tube cylindrical heat exchangers, static mixer built-in heat exchangers, pin machines, etc. In addition, after passing through the mixing and heating device, cooling may be performed again using a closed continuous tube cooler, a cooling device, or a cooling and kneading device, and in this case, the re-cooling is performed within a range that satisfies the viscosity of the water-in-oil emulsified oil composition described below.

[0049] The temperature of the water-in-oil emulsified oil composition after heating by the mixing and heating device is preferably 10 to 35°C, more preferably 15 to 30°C, and even more preferably 20 to 25°C. In addition, even when cooling is performed again using a closed continuous tube cooler, a cooling device, or a cooling kneading device after passing through the mixing and heating device, the temperature of the water-in-oil emulsified oil composition after cooling is preferably 10 to 35°C, more preferably 15 to 30°C, and even more preferably 20 to 25°C. If the temperature of the water-in-oil emulsified oil composition after heating or re-cooling is less than 10°C, the viscosity at the time of filling may be too high or the viscosity may increase due to hardening during filling, which may cause cracking or air holes when forming into a sheet after filling. On the other hand, if the temperature exceeds 35°C, most of the crystals may melt, causing the aqueous phase to separate after filling, or the physical properties may be unsuitable for sheet margarine.

[0050] The viscosity of the water-in-oil emulsified oil composition after heating by the mixing and heating device is preferably 10 to 250 Pa·s, more preferably 20 to 200 Pa·s, and even more preferably 50 to 150 Pa·s. If it is less than 10 Pa·s, sufficient gaps may not be formed between the layers in the layered food produced, and the floating may be poor. If it exceeds 250 Pa·s, the water-in-oil emulsified oil composition is difficult to spread uniformly during molding, and the produced sheet margarine may crack when folded into the dough. The viscosity can be controlled by changing the shear by the mixing and heating device. The viscosity can be measured according to a standard method using a vibration viscometer, a rotational viscometer, a falling ball viscometer, a capillary viscometer, or the like.

[0051] Furthermore, if the viscosity of the water-in-oil emulsified oil composition after heating by the mixing and heating device is within the above range, the penetration value of the water-in-oil emulsified oil composition when filled into pillow packaging described below will be 140 to 460, and correlatively, it is easier to control the penetration value of the sheet margarine when folded to 50 to 130, which is preferable.

[0052] Next, powdery and / or granular solids are added to the fluid water-in-oil emulsified oil composition having a viscosity within the above range, and the two are mixed using a mixer or the like to obtain a mixture in which the solids are dispersed in the water-in-oil emulsified oil composition.

[0053] The obtained fluid mixture is filled into a pillow package. Here, the pillow package refers to a package in which a packaging film is processed into a bag shape having an opening, the contents are filled, and the opening is closed to package the contents. The pillow package is preferably easy to peel in order to achieve both sealing property and ease of opening.

[0054] From a hygienic point of view, it is preferable to close the opening of the pillow package immediately after pouring the fluid mixture into the opening of the pillow package and filling it with the mixture. Methods for closing the opening of the pillow package include heat sealing, fastening, and clipping, but a hermetic method is preferable.

[0055] In this embodiment, in consideration of hygiene problems such as contamination with foreign matter during the production process, it is preferable to carry out a series of steps in a closed line, from cooling and crystallizing the water-in-oil emulsified oil composition in a melted state, to raising the temperature while softening it by mixing. Furthermore, it is preferable to carry out the steps of filling the fluid mixture into a pillow package and closing the opening of the pillow package immediately after the fluid mixture leaves the line, and specifically, the time from leaving the line to sealing the pillow package is preferably set to 60 seconds or less, more preferably 30 seconds or less, and even more preferably 10 seconds or less.

[0056] After closing the opening of the pillow package, the fluid mixture is molded into a sheet together with the pillow package. According to this molding method, the fluid mixture is filled into the pillow package and then molded together with the pillow package, so that the inner surface of the packaging film constituting the pillow package and the surface of the sheet margarine inside the pillow package are in close contact with each other in the produced sheet margarine.

[0057] The fluid mixture filled in a pillow package can be formed into a sheet by a number of methods, including (1) sandwiching the mixture between two flat plates with an appropriate clearance between them, (2) passing it between two rollers with an appropriate clearance between them, or (3) adjusting the content volume relative to the bag capacity and then vibrating the bag to naturally make the thickness uniform.

[0058] Next, the pillow-packaged sheet-like mixture is left to stand at a specific temperature for a specific time or more to produce the pillow-packaged sheet-like margarine according to the present embodiment. By leaving it to stand under specific conditions in this way, the crystallization of the oil and fat in the water-in-oil emulsified oil and fat composition contained in the mixture is promoted and the crystals are stabilized, thereby realizing the production of the sheet-like margarine.

[0059] The temperature during standing is preferably −30 to 30° C., more preferably −20 to 25° C., and even more preferably 0 to 10° C. If it is lower than −30° C., it is disadvantageous in terms of storage costs, and if it exceeds 30° C., the sheet margarine is difficult to spread when preparing a layered food, workability is poor, sufficient gaps are not formed between the layers of the prepared layered food, and floating may be poor, and the sheet margarine may become oil-soaked or deformed.

[0060] The time for leaving the mixture is preferably 24 hours or more. If the time is less than 24 hours, the fat and oil crystals do not precipitate sufficiently or are not stable, the physical properties of the produced sheet margarine are insufficient, and the layered food produced may not have sufficient gaps between the layers, resulting in poor floating. The upper limit of the time for leaving the mixture is preferably 2 years from the viewpoint of storage costs, but is not particularly limited thereto.

[0061] The thickness of the sheet margarine is preferably 2 to 20 mm, more preferably 2 to 15 mm. If the thickness is less than 2 mm, the stability during production of the sheet margarine is insufficient, the workability during preparation of the layered food is reduced, and the layered food may not float sufficiently. If the thickness exceeds 20 mm, the layered food may not float sufficiently. When the solid content is a granular solid content, the sheet thickness is more preferably 10 to 20 mm, even more preferably 10 to 15 mm.

[0062] In a preferred aspect of this embodiment, the fluid mixture as described above is filled into a pillow package and molded into a sheet, which is then tempered at a specific temperature for a specific time, and then allowed to stand at a specific temperature lower than the tempering temperature for at least a specific time.

[0063] In the preferred embodiment, the minimum temperature during cooling is within the range of 0 to 25°C, and is preferably 20 to 40°C lower than the melting point of the oil phase, more preferably 25 to 40°C lower than the melting point of the oil phase, and even more preferably 25 to 35°C lower than the melting point of the oil phase. If the composition is cooled to less than 0°C, the water in the water-in-oil emulsified oil composition may freeze and damage the equipment. If the composition is cooled to a temperature less than 20°C from the melting point of the oil phase, the oil may not crystallize sufficiently, and if the composition is cooled to a temperature exceeding 40°C from the melting point of the oil, the cost of cooling may be too high. The cooling rate during cooling is preferably -20 to -110°C / min.

[0064] The tempering treatment is preferably carried out at 15 to 30°C for 10 to 100 hours. The tempering temperature is more preferably 18 to 27°C, and even more preferably 20 to 25°C. If the tempering temperature is less than 15°C, the tempering effect is not sufficient, and the improvement in the physical properties of the sheet margarine by the tempering treatment may be insufficient. If the tempering temperature exceeds 30°C, the sheet margarine may soften more than necessary or become oil-soaked, resulting in poor quality of the sheet margarine. The tempering treatment time is more preferably 18 to 72 hours, and even more preferably 24 to 48 hours. If the tempering time is less than 10 hours, the tempering effect may not be sufficient, and even if the tempering time exceeds 100 hours, the effect may plateau and productivity may decrease.

[0065] After the tempering treatment, the sheet margarine is left to stand for a specific time or more at a specific temperature lower than the tempering temperature. Specifically, the temperature during standing is preferably -30 to 25°C, more preferably -20 to 25°C, and even more preferably 0 to 10°C. If the temperature is lower than -30°C, it is disadvantageous in terms of storage costs, and if the temperature exceeds 25°C, the sheet margarine is difficult to spread when preparing a layered food, the workability is poor, and sufficient gaps are not formed between the layers in the prepared layered food, and the floating may be poor. The standing time is preferably 24 hours or more. If it is less than 24 hours, the crystals of the oil and fat are not sufficiently precipitated or are not stable, the physical properties of the produced sheet margarine are insufficient, and sufficient gaps are not formed between the layers in the prepared layered food, and the floating may be poor. The upper limit of the standing time is preferably 2 years from the viewpoint of storage costs, but is not particularly limited thereto.

[0066] The sheet margarine produced according to the present embodiment can be used to produce layered foods by taking it out of the pillow packaging, wrapping it in dough, stretching it, and then baking it, in the same way as sheet margarine produced by the conventional manufacturing method. It can also be used for wrapping, by placing the sheet margarine on dough stretched into a noodle strip, and rolling it up from one end to form it.

[0067] Examples of the layered food include, but are not limited to, Danish pastries, croissants, pies, and the like.

[0068] The amount of sheet margarine blended in the layered food varies depending on the type of layered food to be produced, and is not particularly limited as long as the effects of the invention are achieved, but is preferably 15 to 40% by weight of the entire layered food.

[0069] The method for producing the layered food is not particularly limited, and other than using the sheet margarine produced according to this embodiment, known ingredients can be used and known compositions and methods can be adopted. EXAMPLES

[0070] 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.

[0071] The raw materials used in the examples and comparative examples are as follows. 1) Randomly interesterified oil of high erucine rapeseed hardened oil and palm oil (Production Example 1) (SFC at 25°C / SFC at 10°C ratio: 0.76, SFC at 25°C: 71.7%, SFC at 40°C: 16.9%, P / S fatty acid ratio: 0.17, saturated fatty acid content: 93.6% by weight, saturated fatty acid content with 12 or less carbon atoms: 23.9% by weight) 2) Kaneka Corporation: "Palm kernel hardened oil (SFC at 25°C / SFC at 10°C ratio: 0.78, SFC at 25°C: 69.2%, SFC at 40°C: 5.2%, P / S fatty acid ratio: 0.32, saturated fatty acid content: 99.1% by weight, saturated fatty acid content with carbon number of 12 or less: 53.1% by weight)" 3) Kaneka Corporation "Rapeseed oil (saturated fatty acid content: 6.8% by weight, triunsaturated triglyceride content: 78.3% by weight)" 4) Palm random interesterified oil (Production Example 2) (SFC at 25°C / SFC at 10°C ratio: 0.48, SFC at 25°C: 28.3%, SFC at 40°C: 7.6%, P / S fatty acid ratio: 0.90, saturated fatty acid content: 50.3% by weight, saturated fatty acid content with 12 or less carbon atoms: 1.0% by weight, triunsaturated triglyceride content: 11.4% by weight) 5) Kaneka Corporation: "Extremely hardened palm oil (SFC at 25°C / SFC at 10°C ratio: 0.9, SFC at 25°C: 99.0%, SFC at 40°C: 98.4%, P / S fatty acid ratio: 0.43, saturated fatty acid content: 99.8% by weight, saturated fatty acid content with 12 or less carbon atoms: 0.2% by weight, triunsaturated triglyceride content: 0.0% by weight)" 6) Kaneka Corporation "Lard (SFC at 25°C / SFC at 10°C ratio: 0.37, SFC at 25°C: 17.0%, SFC at 40°C: 2.2%, P / S fatty acid ratio: 0.64, saturated fatty acid content: 40.0% by weight, saturated fatty acid content with carbon numbers of 12 or less: 0.1% by weight, triunsaturated triglyceride content: 0.0% by weight)" 7) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 8) Soy Lecithin, manufactured by J-Oil Mills, Inc. 9) Shoei Foods Co., Ltd. "Crushed Almonds 40%" (average volume = 0.125 cm 3 ) 10) Umehara Co., Ltd. "Raisin Cut Rum-Pickled" (average volume = 0.125 cm 3 ) 11) Barry Callebaut "Van Houten Cocoa Powder" (average volume = 5 x 10 -4 cm 3 ) 12) "NSP Powdered Sugar" manufactured by Tokura Co., Ltd. (average volume = 0.06 cm 3 ) 13) "Million" by Nisshin Flour Milling Co., Ltd. 14) "Violet" by Nisshin Flour Milling Co., Ltd. 15) "GK" made by Kaneka Corporation 16) ``Jabirato P'' manufactured by Nissin Sugar Co., Ltd. 17) "Refined Salt" produced by the Salt Industry Center Foundation 18) "Eggs" produced by Akagi Egg GP Center Co., Ltd. 19) Kaneka Corporation "Everlight G" 20) Megmilk Snow Brand Co., Ltd. "Skimmed Milk Powder" 21) Kaneka Corporation "New Food C"

[0072] <Stability> The stability in the production of sheet margarine was evaluated according to the following criteria, based on the number of defective pieces generated in the process of producing 100 sheets of sheet margarine. 5 points: When 100 sheets of sheet margarine are produced, the number of defective products due to shape or weight is 5 or less. 4 points: When 100 sheets of sheet margarine are produced, 6 to 10 are defective in shape or weight. 3 points: When 100 sheets of sheet margarine are produced, 11 to 20 are defective in terms of shape or weight. 2 points: When 100 sheets of sheet margarine are produced, 21 to 30 are defective in shape or weight. 1 point: When 100 sheets of sheet margarine are produced, 31 or more are defective in terms of shape or weight.

[0073] <Separation amount> The amount of water syneresis was evaluated by visually observing the surface of the sheet margarine after it was opened from its pillow packaging, during production and when it was folded into the dough, and was evaluated according to the following criteria. ○: No water separation occurs during production or folding. △: No water separation during production, but slight water separation is observed when folding. ×: Water separation was observed from the time of production, and there is concern about microbial growth.

[0074] <Workability when making Danish pastries> In making Danish pastries, the sheet margarine that had been kept at 15°C for 3 hours was folded into the dough and its workability was evaluated comprehensively based on the following criteria. 5 points: The sheet margarine spreads evenly throughout the dough, and the working time is very short. 4 points: There is almost no unevenness in the spread of the sheet margarine, and the working time is short. 3 points: The sheet margarine stretches slightly unevenly, but the working time is short. 2 points: The sheet margarine is not evenly spread in many areas, and the working time is long. Score 1: The sheet margarine does not stretch, lumps of sheet margarine are visible in the dough, and the working time is very long.

[0075] <Danish float> The Danish pastries were cut and the cut surfaces were examined by 10 experienced panelists and rated according to the following criteria. The average of the evaluation scores by each panelist was shown. 5 points: Very good float, with ample space between each layer. 4 points: Good float, with sufficient gaps between most layers. 3 points: Good float, with some areas lacking sufficient gaps between layers. 2 points: The surface is not raised well and there are many areas where there is not enough space between the layers. Score 1: Very poor float, with not enough space between most of the fabric.

[0076] <Danish flavor> The Danishes thus prepared were tasted by a panel of 10 experienced people and evaluated according to the following criteria. The average of the evaluation scores by each person is shown. 5 points: Very strong flavour. 4 points: Strong flavour. 3 points: Flavor can be felt. 2 points: Not much flavor. 1 point: No flavor.

[0077] <Overall rating> A comprehensive evaluation was made based on the evaluation results of the stability during production of the sheet margarine, the amount of water syneresis, the workability during Danish pastry making, the floating of the Danish pastry, and the flavor of the Danish pastry. The evaluation criteria were as follows. A: The amount of water release is rated as acceptable, the stability and ease of use when making Danish pastries are rated as 4 to 5 points, and the floating of the Danish pastries and the flavor of the Danish pastries are rated as 4.0 to 5.0 points each. B: The amount of water separation is ◯ or △, the stability and workability when making Danish are 4 to 5 points, the floating of the Danish and the flavor of the Danish are each 3.5 to 5.0 points, and there is at least one point that is 3.5 points or more but less than 4.0 points. C: The amount of water separation is ◯ or △, the stability and workability when making Danish are 3 to 5 points, the floating of the Danish and the flavor of the Danish are each 3.0 to 5.0 points, and there is at least one point of 3 or 3.0 to 3.5 points. D: The amount of water separation is ◯ or △, the stability and workability when making Danish are 2 to 5 points, the floating of the Danish and the flavor of the Danish are each 2.0 to 5.0 points, and there is at least one point of 2 or 2.0 to 3.0 points. E: The amount of water separation was poor, or at least one of the following was rated 1 or less than 2.0 in the areas of stability, workability when making Danish pastries, floating of Danish pastries, and flavor of Danish pastries; or the Danish pastries could not be evaluated.

[0078] (Production Example 1) Randomly interesterified oil A1 of high erucine rapeseed hardened oil and coconut oil A mixed oil of 50 parts by weight of high erucine rapeseed hardened oil and 50 parts by weight of coconut oil was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under a reduced pressure of 500 Pa to decolorize the mixture, and deodorized at 240°C and 200 Pa for 1 hour to obtain a random transesterified oil A1 of high erucine rapeseed hardened oil and coconut oil.

[0079] (Production Example 2) Palm Random Interesterified Oil C1 100 parts by weight of palm oil (IV=53) was heated to 90°C under reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate was added and stirred for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under reduced pressure of 500 Pa to decolorize the mixture, and the white clay was removed by filtration. The obtained oil was deodorized at 250°C under reduced pressure for 1 hour to obtain palm random transesterified oil C1.

[0080] Example 1 According to the formulation shown in Table 1 (1), 14.7 parts by weight of high erucine rapeseed extremely hardened oil and random interesterified palm oil (oil A1), 14.7 parts by weight of rapeseed oil (oil B1), and 12.6 parts by weight of palm random interesterified oil (oil C1) were mixed. At this time, the oil (A) was 35% by weight, the oil (B) was 35% by weight, and the oil (C) was 30% by weight in the total oil. 0.5 parts by weight of monoglyceride and 0.5 parts by weight of soybean lecithin were added to 42.0 parts by weight of this oil mixture, melted at 70 ° C, and kept at 65 to 70 ° C to obtain an oil phase. In addition, 7.0 parts by weight of water was sterilized at 80 to 85 ° C for 20 minutes, and then kept at 65 to 70 ° C to obtain an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes or more to obtain an emulsion.

[0081] The obtained emulsion of the oil in a melted state was charged into a closed continuous tube cooling machine (combinator: 1.3 L capacity) and rapidly cooled to a final temperature of 10°C while kneading at a cooling rate of -30 to -50°C / min. During this cooling process, the emulsion was held in the cooling machine for 94 seconds from when it reached a product temperature of 25°C in the closed continuous tube cooling machine in the line of the sheet margarine production equipment until it reached 10°C and was transferred to a mixing and heating device (pin machine: 2.0 L capacity), after which it was transferred to the mixing and heating device, where it was softened and heated to 23°C, and crushed almonds (average volume 0.125 cm 3 ) was added in an amount of 50.0 parts by weight and dispersed in a mixer, and then filled into pillow packages.

[0082] After measuring the viscosity of the emulsion 10 seconds after filling, the pillow packaging was quickly heat-sealed to obtain a sheet-like volume of 4 mm in thickness, and then sandwiched between two flat plates and rolled to obtain a block margarine of 4 mm in thickness. This block margarine was tempered at 20°C for 24 hours, and then left to stand at 4°C for 240 hours to obtain a sheet margarine of 4 mm in thickness. The viscosity of the emulsion was measured 10 seconds after filling, and the viscosity value was substantially the same as the viscosity value of the emulsion immediately before filling. Table 1 (1) shows the viscosity value measured 10 seconds after filling. In addition, the stability and water syneresis amount of the sheet margarine were evaluated, and the results are shown in Table 1 (1). Table 2 shows the production conditions of the sheet margarine in Example 1.

[0083] [Table 1(1)]

[0084] [Table 1(2)]

[0085] [Table 1(3)]

[0086] [Table 2]

[0087] Next, Danish pastries were made using the obtained sheet margarine. That is, according to the formulation shown in Table 3, the ingredients except for the sheet margarine and shortening were mixed in a mixer at low speed for 3 minutes and at medium-high speed for 3 minutes, and then the shortening was mixed, and the mixture was further mixed at low speed for 3 minutes and at medium-high speed for 3 minutes, and the kneading temperature was 25° C. The dough was fermented at room temperature for 30 minutes, and then cooled at 1° C. for 5 hours.

[0088] [Table 3]

[0089] After shaping 191.6 parts by weight of the cooled dough, 50 parts by weight of sheet margarine adjusted to 15 ° C. was left to stand and wrapped. At this time, the size of the dough before stretching wrapped in the sheet margarine was 36 cm (length) × 36 cm (width) × 2 cm (thickness). This dough was stretched stepwise every 5 mm using a reverse sheeter until it became 10 mm thick, and then stretched stepwise every 2 mm, and finally stretched to 4 mm thick using a reverse sheeter adjusted to 4 mm thick. The dough was then folded in three, and then stretched to 3 mm thick using a reverse sheeter adjusted to 3 mm thick. The obtained dough was cooled at 1 ° C. for 10 hours, folded in three again, and then stretched to 2.5 mm thick using a reverse sheeter adjusted to 2.5 mm thick. After forming the dough, it was proofed for 1 hour at 35°C and 70% humidity, and then baked in an oven at 200°C for 15 minutes to obtain Danishes. The workability during preparation of the Danishes and the floating and flavor of the obtained Danishes were evaluated, and the results are shown in Table 1 (1).

[0090] (Examples 2 to 11 and Comparative Examples 1 to 7) Sheet margarine was obtained in the same manner as in Example 1, except that the formulations of the oil phase, the water phase, and the solids were changed according to the formulations shown in Tables 1(1) to 1(3). Viscosity values ​​measured 10 seconds after filling are shown in Tables 1(1) to 1(3). The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Tables 1(1) to 1(3). Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated, and the results are shown in Tables 1(1) to 1(3).

[0091] As shown in Tables 1(1) to 1(3), all of the sheet margarines of Examples 1 to 11 were rated as good in terms of stability and water syneresis, and all of the Danishes made using these sheet margarines had short working times when making the Danishes, were easy to work with, and the Danishes produced had good float and flavor, and received an overall rating of C or higher.

[0092] On the other hand, the sheet margarine of Comparative Example 1 had a low content of fats and oils (A), and the workability when using it to make Danish pastries was low, and the floating of the Danish pastries made was also rated low, resulting in an overall rating of D. The sheet margarine of Comparative Example 2 had a high content of fats and oils (A), and the flavor of the Danish pastries was rated low, resulting in an overall rating of D. The sheet margarine of Comparative Example 3 had a low content of fats and oils (B), and the workability when using it to make Danish pastries was low, and the floating of the Danish pastries made was also rated low, resulting in an overall rating of D. The sheet margarine of Comparative Example 4 had a high content of fats and oils (B), and the workability when using it to make Danish pastries was low, and the floating and flavor of the Danish pastries were also rated low, resulting in an overall rating of D. The sheet margarine of Comparative Example 5 had a low total content of fats and oils (A) and fats and oils (B), and the workability during preparation of the Danish pastries was low, and the floating of the Danish pastries was also rated low, resulting in an overall rating of D. The sheet margarine of Comparative Example 6 had a high solid content, and the workability during preparation of the Danish pastries was low, and the floating of the Danish pastries was also rated low, resulting in an overall rating of E. The sheet margarine of Comparative Example 7 had a low solid content, and the flavor of the Danish pastries was rated low, resulting in an overall rating of D.

[0093] (Examples 12 to 13) Sheet margarine was obtained in the same manner as in Example 1, except that the sheet thickness of the sheet margarine was changed according to the production conditions in Table 4 and tempering was not performed. Viscosity values ​​measured 10 seconds after filling are shown in Table 4. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 4. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated, and the results are shown in Table 4.

[0094] [Table 4]

[0095] As shown in Table 4, the sheet margarines of Examples 1, 12 and 13 were all rated as good in terms of stability and water syneresis, and the Danishes made using these sheet margarines all had short working times when making the Danishes, were easy to work with, and the Danishes produced had good float and flavor, with an overall rating of C or higher.

[0096] Example 14 According to the production conditions in Table 5, the final temperature reached during cooling was changed to 1°C, the cooling retention time was changed to 20 seconds, and tempering was not performed, and the same procedure as in Example 1 was carried out to obtain sheet margarine. The viscosity values ​​measured 10 seconds after filling are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0097] [Table 5]

[0098] Example 15 According to the production conditions in Table 5, the final temperature reached during cooling was changed to 1°C, the cooling retention time was changed to 200 seconds, and tempering was not performed, and the same procedure as in Example 1 was carried out to obtain sheet margarine. The viscosity values ​​measured 10 seconds after filling are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0099] (Example 16) According to the production conditions in Table 5, the final temperature reached during cooling was changed to 20°C, the cooling retention time was changed to 20 seconds, and tempering was not performed, and the same procedure as in Example 1 was carried out to obtain sheet margarine. The viscosity values ​​measured 10 seconds after filling are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0100] (Example 17) According to the production conditions in Table 5, the final temperature reached during cooling was changed to 20°C, the cooling retention time was changed to 200 seconds, and tempering was not performed, and the same procedure as in Example 1 was carried out to obtain sheet margarine. The viscosity values ​​measured 10 seconds after filling are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0101] Comparative Example 8 According to the production conditions in Table 5, an emulsion of melted oils and fats obtained in the same manner as in Example 1 was rapidly cooled in a closed continuous tube cooler (combinator: 1.3 L capacity) to a final temperature of 10°C. During this cooling process, the emulsion was held in the cooler for 94 seconds from when it reached a product temperature of 25°C in the closed continuous tube cooler in the line of the sheet margarine production equipment until it reached 10°C and was transferred to a resting tube (17.0 L capacity, 20°C), after which crushed almonds (average volume: 0.125 cm3) were added. 3 ) was added and dispersed in a mixer, transferred to a resting tube, and passed through a molding nozzle to obtain a block margarine having a thickness of 4 mm.

[0102] The viscosity was measured 10 seconds after discharge from the molding nozzle. This block margarine was left to stand at 4°C for 240 hours to obtain a sheet margarine having a sheet thickness of 4 mm. The viscosity measured 10 seconds after discharge is shown in Table 5. The stability and syneresis of the sheet margarine were also evaluated, and the results are shown in Table 5.

[0103] Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0104] Comparative Example 9 According to the production conditions in Table 5, except that the final temperature reached during cooling was changed to 20°C and the cooling retention time was changed to 20 seconds, a sheet margarine was obtained in the same manner as in Comparative Example 8. The viscosity values ​​measured 10 seconds after discharge are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0105] Comparative Example 10 According to the production conditions in Table 5, except that the final temperature reached during cooling was changed to 20°C and the cooling retention time was changed to 200 seconds, a sheet margarine was obtained in the same manner as in Comparative Example 8. The viscosity values ​​measured 10 seconds after discharge are shown in Table 5. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 5. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 5.

[0106] As shown in Table 5, the sheet margarines of Examples 1 and 14 to 17 were all rated as good in terms of stability and water syneresis, and the Danishes made using these sheet margarines all had short working times when making the Danishes, were easy to work with, and the Danishes produced had good float and flavor, with an overall rating of C or higher.

[0107] On the other hand, the sheet margarines of Comparative Examples 8 to 10 were produced using a resting tube and a molding nozzle without filling into pillow packaging. All of them were rated poor in stability and syneresis amount, and the overall rating was E.

[0108] (Example 18) According to the manufacturing conditions in Table 6, the temperature at which the mixture was softened and heated in the mixing and heating device was changed to 13°C, and a tempering treatment was not performed. A sheet margarine was obtained in the same manner as in Example 1. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0109] [Table 6]

[0110] (Example 19) According to the production conditions in Table 6, the temperature at which the mixture was softened and heated in the mixing and heating device was changed to 32°C, and a tempering treatment was not performed. A sheet margarine was obtained in the same manner as in Example 1. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0111] (Example 20) According to the production conditions in Table 6, the temperature at which the margarine was left to stand after the tempering treatment was changed to -20°C, and the tempering treatment was not performed. A sheet margarine was obtained in the same manner as in Example 1. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0112] Example 21 According to the production conditions in Table 6, the temperature at which the margarine was left to stand after the tempering treatment was changed to 27°C, and the tempering treatment was not performed. A sheet margarine was obtained in the same manner as in Example 1. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0113] Example 22 According to the manufacturing conditions in Table 6, the time for leaving the margarine after tempering was changed to 36 hours, and the margarine sheet was obtained in the same manner as in Example 1, except that the tempering was not performed. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The margarine sheet was also evaluated for stability and syneresis, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0114] Comparative Example 11 According to the manufacturing conditions in Table 6, the temperature when softening and heating in the mixing and heating device was changed to 37°C, and the tempering treatment was not performed, but the same procedure as in Example 1 was followed to obtain a sheet margarine. 10 seconds after filling, the emulsion was in a nearly melted state, and the viscosity could not be measured. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0115] Comparative Example 12 According to the production conditions in Table 6, the temperature at which the margarine was left to stand after the tempering treatment was changed to 35° C., and the tempering treatment was not performed. A sheet margarine was obtained in the same manner as in Example 1. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the sheet margarine were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0116] Comparative Example 13 According to the production conditions in Table 6, the time for leaving the margarine after tempering was changed to 20 hours, and the margarine sheet was obtained in the same manner as in Example 1, except that the tempering was not performed. The viscosity values ​​measured 10 seconds after filling are shown in Table 6. The stability and syneresis amount of the margarine sheet were also evaluated, and the results are shown in Table 6. Next, Danish pastries were made using the obtained sheet margarine in the same manner as in Example 1. The workability during preparation of the Danish pastries and the floating and flavor of the obtained Danish pastries were evaluated. The results are shown in Table 6.

[0117] As shown in Table 6, the sheet margarines of Examples 1 and 18 to 22 were all rated as good in terms of stability and water syneresis, and the Danishes made using these sheet margarines all had short working times when making the Danishes, were easy to work with, and the Danishes produced had good float and flavor, with an overall rating of C or higher.

[0118] On the other hand, the sheet margarine of Comparative Example 11 had a high temperature during heating, and the workability during Danish pastry making was low, and the floating and flavor of the Danish pastry were also rated low, and the overall evaluation was an E. The sheet margarine of Comparative Example 12 had a high temperature when left to stand, and the workability during Danish pastry making was low, and the floating and flavor of the Danish pastry were also rated low, and the overall evaluation was an E. The sheet margarine of Comparative Example 13 had a short standing time, and the floating of the Danish pastry was rated low, and the overall evaluation was a D.

Claims

1. The sheet margarine contains 70 to 30% by weight of a fluid oil and fat composition and 30 to 70% by weight of a powdery and / or granular solid content in its entirety, The fats and oils contained in the sheet margarine are 20 to 50% by weight of fats and oils (A) and 15 to 70% by weight of fats and oils (B), and the total amount of fats and oils (A) and fats and oils (B) is 60% by weight or more, The fluid oil-and-fat composition is a composition obtained by cooling a molten oil-and-fat composition to 0 to 25°C, maintaining the composition at that temperature for 10 to 300 seconds to cause crystallization, and then heating the composition to 10 to 35°C while softening the composition by mixing, thereby adjusting the viscosity to 10 to 250 Pa s; A mixture containing the fluid oil / fat composition and the powdery and / or granular solid content is filled into a pillow package, the pillow package is closed, the mixture is molded into a sheet, and the sheet margarine is allowed to stand at -30°C to 30°C for 24 hours or more. Fats and oils (A): Fats and oils having an SFC at 25°C / SFC at 10°C ratio of 0.5 or more, an SFC at 25°C of 50% or more, an SFC at 40°C of 5% or more, a P / S fatty acid ratio of 0.5 or less, a saturated fatty acid content of 70% by weight or more of the total constituent fatty acids, and a saturated fatty acid content of 12 or less carbon atoms of 10% by weight or more of the total constituent fatty acids. Fats and oils (B): Fats and oils having a saturated fatty acid content of 20% by weight or less of the total constituent fatty acids and a triunsaturated triglyceride content of 50% by weight or more of the total constituent fatty acids (B). P: Saturated fatty acid with 16 carbon atoms S: Saturated fatty acids with 16 or more carbon atoms

2. The solid content has an average volume of 1×10 －１２ ~2cm ３ 2. The sheet margarine according to claim 1,

3. 3. The sheet margarine according to claim 1 or 2, wherein the thickness of the sheet margarine is 2 to 20 mm.

4. A layered food dough comprising the sheet margarine according to any one of claims 1 to 3.

5. A layered food product obtained by baking the dough for layered food according to claim 4.

6. An oil and fat composition in a molten state is obtained by mixing and dissolving an oil and fat, the oil and fat (A) being 20 to 50% by weight and an oil and fat (B) being 15 to 70% by weight, the total amount of which is 60% by weight or more, and, if necessary, other oil-soluble components; The oil and fat composition is cooled to 0 to 25°C and maintained at that temperature for 10 to 300 seconds to crystallize, and then heated to 10 to 35°C while softening by mixing to obtain a fluid oil and fat composition having a viscosity adjusted to 10 to 250 Pa s; mixing the fluid oil-and-fat composition with a powdery and / or granular solid content to obtain a mixture containing 70 to 30% by weight of the fluid oil-and-fat composition and 30 to 70% by weight of the powdery and / or granular solid content; The method for producing sheet margarine comprises filling the mixture into a pillow package, closing the pillow package, forming the pillow package into a sheet, and allowing the sheet to stand at -30°C to 30°C for 24 hours or more. Fats and oils (A): Fats and oils having an SFC at 25°C / SFC at 10°C ratio of 0.5 or more, an SFC at 25°C of 50% or more, an SFC at 40°C of 5% or more, a P / S fatty acid ratio of 0.5 or less, a saturated fatty acid content of 70% by weight or more of the total constituent fatty acids, and a saturated fatty acid content of 12 or less carbon atoms of 10% by weight or more of the total constituent fatty acids. Fats and oils (B): Fats and oils having a saturated fatty acid content of 20% by weight or less of the total constituent fatty acids and a triunsaturated triglyceride content of 50% by weight or more of the total constituent fatty acids (B). P: Saturated fatty acid with 16 carbon atoms S: Saturated fatty acids with 16 or more carbon atoms

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