Shape modifier for layered expanded foods

Abstract

The present invention pertains to a shape modifier for a layered puffed food, said shape modifier comprising a vegetable sterol fatty acid ester. Further, the present invention pertains to: a method for producing a plastic fat composition for a layered puffed food, said method comprising a step for adding a vegetable sterol fatty acid ester to an edible fat; a method for producing a dough for a layered puffed food, said method comprising a step for applying the plastic fat composition to a cereal flour dough in such a manner that the plastic fat composition forms multiple layers in the cereal flour dough; and a method for producing a layered puffed food. Furthermore, the present invention pertains to a method for improving the puffing of a layered puffed food.

Description

[Technical field]

[0001] The present invention relates to a shape modifier for layered puffed foods for improving the shape of layered puffed foods.The present invention also relates to a plastic oil and fat composition for layered puffed foods, a dough for layered puffed foods, and a method for producing layered puffed foods, which use the shape modifier for layered puffed foods.Furthermore, the present invention relates to a method for improving the shape of layered puffed foods. [Background technology]

[0002] Layered puffed foods, such as pies, Danishes, and croissants, are produced by applying a plastic oil composition to a flour dough, rolling it in so that the flour dough layer and the oil layer form a multi-layer structure, and heating the resulting dough. The shape of the layered puffed foods, such as the floating (volume) of the foods, is not only excellent in appearance but can also affect the crispy texture and melt-in-the-mouth feel, and is therefore one of the important factors for increasing the commercial value of the layered puffed foods. Various plastic oil and fat compositions for roll-in are known (for example, Patent Documents 1 to 4, etc.). Among these, Patent Document 1 describes that an oil and fat composition containing two types of interesterified oils with different melting points and solid fat contents and a liquid oil and fat can provide a layered expanded food with excellent extensibility at low temperatures and good volume. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2019-170231 A [Patent Document 2] JP 2019-122304 A [Patent Document 3] JP 2019-193610 A [Patent Document 4] JP 2018-166414 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0004] It is desirable to improve the shape of the puffed layered food, such as the floating, so as to further increase the commercial value of the puffed layered food. [Means for solving the problem]

[0005] The present inventors have found that plant sterol fatty acid esters have the effect of improving the shape of layered expanded foods, and have completed the present invention.

[0006] That is, the present invention is as described below. [1] A shape modifier for layered expanded foods containing a plant sterol fatty acid ester. [2] The shape modifier for layered expanded foods according to [1] above, wherein the plant sterol of the plant sterol fatty acid ester is derived from soybeans. [3] The shape modifier for layered expanded foods according to [1] or [2], wherein the iodine value of the fatty acid of the plant sterol fatty acid ester is 0 or more and 150 or less. [4] A method for producing a plastic fat composition for layered expanded food containing edible fats and oils, comprising: The method includes a step of adding a plant sterol fatty acid ester to the edible oil and fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil or fat is 0.02 parts by mass or more and 5 parts by mass or less. The manufacturing method. [5] In the step of adding a plant sterol fatty acid ester to the edible oil or fat, The manufacturing method according to [4], wherein the ratio of the amount (parts by mass) of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10°C is 0.0003 or more and 0.08 or less. [6] A method for producing layered puffed food dough, comprising the steps of: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic fat composition to the flour dough such that the plastic fat composition forms a plurality of layers in the flour dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat. The manufacturing method. [7] A method for producing a layered puffed food product, comprising: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat. The manufacturing method. [8] A method for improving the floating of a layered expanded food product, comprising the steps of: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat. The method. Effect of the Invention

[0007] By blending the shape modifier for layered puffed food of the present invention into dough for layered puffed food, particularly into the plastic oil composition for layered puffed food that is rolled into the dough, the shape of the layered puffed food, such as floating, can be improved. According to a preferred embodiment of the present invention, by blending the shape modifier for layered puffed food of the present invention into dough for layered puffed food, the commercial value of the layered puffed food can be further increased. Also, according to a preferred embodiment of the present invention, by blending the shape modifier for layered puffed food of the present invention into dough for layered puffed food, the workability in producing dough for layered puffed food can be improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention relates to a shape modifier for layered puffed foods. The present invention also relates to a plastic oil and fat composition for layered puffed foods, a dough for layered puffed foods, and a method for producing layered puffed foods, all for improving the shape of layered puffed foods. The present invention also relates to a method for improving the shape of layered puffed foods. In the present invention, the shape of the layered puffed foods can be evaluated by the height or specific volume of the layered puffed foods. Each invention will be described in detail below.

[0009] 1. Shape modifier for layered expanded foods The shape modifier for layered puffed foods according to the present invention is characterized by containing a plant sterol fatty acid ester. As described above, the plant sterol fatty acid ester has the effect of improving the shape of layered puffed foods by being blended in the dough for layered puffed foods, particularly in the plastic oil and fat composition for layered puffed foods that is rolled into the dough.

[0010] As the plant sterol constituting the plant sterol fatty acid ester, various plant sterols obtained from fat-soluble fractions of suitable plants such as soybean, rapeseed, rice bran, rice germ, corn, olive, etc. Representative examples of plant sterols include, for example, β-sitosterol, β-sitostanol, stigmasterol, stigmastanol, campesterol, campestanol, brassicasterol, brassicastanol, avenasterol, citrostadienol, etc.

[0011] Among these, in the present invention, soybean-derived plant sterols are preferred since they can further improve the floating of layer-like expanded food.

[0012] The number of carbon atoms in the fatty acid constituting the plant sterol fatty acid ester is not particularly limited, but is preferably 4 or more and 24 or less, more preferably 12 or more and 22 or less, and even more preferably 16 or more and 20 or less.

[0013] The iodine value of the fatty acid constituting the plant sterol fatty acid ester is preferably 0 or more and 150 or less, more preferably 0 or more and 140 or less, and even more preferably 0 or more and 130 or less. Here, the "iodine value of the fatty acid" constituting the plant sterol fatty acid ester is measured as follows. The fatty acid methyl ester is obtained from the plant sterol fatty acid ester according to "2.4.1.2-1996 Methyl esterification method (boron trifluoride methanol method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society), and then the fatty acid composition is measured according to "2.4.2.1-1996 Fatty acid composition (FID constant temperature gas chromatography method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society). From the measured fatty acid composition, the iodine value of the fatty acid is calculated according to "Interim 14-2003 Iodine value (calculation method from fatty acid composition)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0014] Examples of plant sterol fatty acid esters include (1) those extracted from fat-soluble fractions of plants, and (2) those obtained by esterifying plant sterols with one or more selected from fatty acids and fatty acid esters in the absence of a solvent using lipase or an alkali as a catalyst. Examples of the fatty acid esters include fatty acid methyl esters, fatty acid ethyl esters, and glycerin fatty acid esters. The plant sterol fatty acid esters can be used after further hydrogenation, preferably deep hardening, as necessary.

[0015] In the shape modifier for layered expanded foods according to the present invention, the plant sterol fatty acid ester may be used alone or in combination of two or more kinds. In the shape modifier for layered expanded foods according to the present invention, the content of the plant sterol fatty acid ester is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, and particularly preferably 93% by mass or more and 100% by mass or less. The shape modifier for layered expanded foods according to the present invention may contain other components other than the plant sterol fatty acid ester in addition to the plant sterol fatty acid ester. For example, it may contain other shape modifiers for layered expanded foods such as trace components contained when the plant sterol is extracted from the plant body, edible oils and fats, and baking soda.

[0016] The shape modifier for layered puffed food according to the present invention, when blended with dough for layered puffed food, has the effect of improving the shape of the layered puffed food obtained by heating the dough. The shape of the layered puffed food, such as the floating, can affect the crispy texture and melt-in-the-mouth feel, and is therefore one of the important factors for increasing the commercial value of the layered puffed food. Here, the term "layered puffed food" refers to food produced by applying a plastic oil composition to a flour dough, and heating the resulting dough so that the flour dough layer and the oil layer form a multi-layered structure, and includes pies such as kneaded pies and folded pies; Danish pastries; and croissants. Furthermore, the "floating of layered puffed foods" can be evaluated by using the height or specific volume of the layered puffed food as an indicator and comparing the height or specific volume of a layered puffed food when the shape modifier for layered puffed foods of the present invention is blended into the dough with that when it is not blended into the dough. According to a preferred embodiment of the present invention, the shape modifier for layered puffed foods of the present invention is preferably incorporated into a plastic oil composition for layered puffed foods in advance, and then the plastic oil composition is rolled in or applied to the flour dough, thereby incorporating the shape modifier into the dough of the layered puffed foods.

[0017] 2. Method for producing plastic oil and fat composition for layered expanded foods The method for producing a plastic fat composition for layered expanded foods according to the present invention is a method for producing a plastic fat composition for layered expanded foods containing edible fats and oils, comprising the steps of: The method includes a step of adding a plant sterol fatty acid ester to the edible oil and fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil and fat is 0.02 parts by mass or more and 5 parts by mass or less. Here, the "plastic oil and fat composition for layered expanded foods" refers to a plastic oil and fat composition that is not used by kneading it homogeneously into the dough, but is used by applying the oil and fat to the dough so that the oil and fat form a multi-layer structure.

[0018] The plastic oil and fat composition for layered expanded foods according to the present invention is a plasticized oil and fat composition containing edible oil and fat, and can be produced by a general method known in the art, i.e., a method including a step of preparing an oil and fat composition and a step of rapidly cooling and kneading the oil and fat composition, except that the method includes a step of adding a plant sterol fatty acid ester to an edible oil and fat.

[0019] In the method for producing a plastic oil-and-fat composition for layered expanded foods according to the present invention, the step of preparing an oil-and-fat composition includes a step of adding a plant sterol fatty acid ester to an edible oil-and-fat. Although the method for adding the plant sterol fatty acid ester to the edible oil and fat is not particularly limited, the step of adding the plant sterol fatty acid ester to the edible oil and fat is preferably carried out before the step of quenching and kneading the oil and fat composition containing the edible oil and fat. After adding the plant sterol fatty acid ester to the edible oil and fat, it is preferable to homogeneously mix the edible oil and fat and the plant sterol fatty acid ester.

[0020] In the present invention, the step of preparing the oil and fat composition may include a step of dissolving oil-soluble components such as emulsifiers, flavorings, and colorings in the edible oil and fat, or may include a step of adding an aqueous phase component to the edible oil and fat. When the step of adding an aqueous phase component is included, it is preferable to include a step of emulsifying the obtained composition. The aqueous phase component may include seasonings, milk components, and the like in addition to water.

[0021] The plant sterol fatty acid ester used in the present invention may be the same as that explained in the above section "1. Shape modifier for layered expanded foods."

[0022] The amount of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil and fat in the plastic oil and fat composition for layered expanded foods is 0.02 parts by mass or more and 5 parts by mass or less, preferably 0.03 parts by mass or more and 4 parts by mass or less, more preferably 0.04 parts by mass or more and 3 parts by mass or less, even more preferably 0.06 parts by mass or more and 2 parts by mass or less, and particularly preferably 0.1 parts by mass or more and 1.5 parts by mass or less. By being in the above range, it is possible to produce a plastic oil and fat composition that improves the shape of the layered expanded food, especially the floating. In addition, when producing dough for layered expanded foods, it is possible to produce a plastic oil and fat composition that can follow the flour dough well and has excellent extensibility. In addition, when a numerical range is described as above in this specification, the range may be a range that appropriately combines these upper and lower limits.

[0023] The plastic oil and fat composition for layered expanded foods of the present invention contains edible oil and fat in an amount of 60% by mass or more and 100% by mass or less, based on the total amount of the plastic oil and fat composition. The amount is preferably 70% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less. By being in the above range, the plastic oil and fat composition can be made suitable for the dough of layered expanded foods.

[0024] The solid fat content of edible oils and fats at 10°C is preferably 20% to 70%, more preferably 30% to 65%. The solid fat content at 20°C is preferably 20% to 50%, more preferably 25% to 45%. The solid fat content at 30°C is preferably 10% to 25%, more preferably 12% to 22%. The solid fat content at 35°C is preferably 0% to 15%, more preferably 2% to 12%. The solid fat content of edible oils and fats can be measured according to METHOD I described in AOCS Official Method Cd 16b-93.

[0025] In the step of adding the phytosterol fatty acid ester to the edible oil, the ratio of the amount (parts by mass) of the phytosterol fatty acid ester added to 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10°C is preferably 0.0003 to 0.08, more preferably 0.0005 to 0.06, even more preferably 0.0007 to 0.04, and particularly preferably 0.002 to 0.03. By being in the above range, a plastic oil composition that improves the shape of the layered expanded food, particularly the floating, can be produced. In addition, a plastic oil composition that has excellent extensibility in a flour dough can be produced.

[0026] Examples of raw oils and fats used for edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, etc.; animal oils and fats such as fish oil, lard, beef tallow, milk fat, etc.; medium-chain fatty acid triglycerides, and processed oils and fats obtained by subjecting these to one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. The edible oils and fats may be one of the raw oils and fats, or two or more of the raw oils and fats may be mixed together.

[0027] The plastic oil and fat composition for layered expanded foods according to the present invention preferably contains water in an amount of 0% by mass or more and 40% by mass or less, more preferably 0% by mass or more and 30% by mass or less, and even more preferably 0% by mass or more and 20% by mass or less. The plastic oil and fat composition for layered expanded foods according to the present invention may contain an emulsifier as necessary. When an emulsifier is used, the content is preferably more than 0% by mass and not more than 5% by mass, more preferably more than 0% by mass and not more than 3% by mass, and even more preferably more than 0% by mass and not more than 2% by mass. The emulsifier is not particularly limited, but examples thereof include lecithin, monoglycerin fatty acid ester, organic acid mono fatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester.

[0028] The plastic oil and fat composition for layered expanded foods according to the present invention may contain other ingredients within the range that does not impair the effects of the present invention. The ingredients are not particularly limited, but include antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, catechins, polyphenols, and tea extracts; colorants such as carotene; flavorings; seasonings such as salt, sugar, and amino acids; polysaccharides such as starch, xanthan gum, guar gum, gum arabic, pectin, locust bean gum, alginic acid, dextrin, and cellulose; and milk ingredients such as sodium caseinate and skimmed milk powder.

[0029] When the plastic oil / fat composition for layered expanded foods of the present invention contains water, the total content of the edible oil / fat, plant sterol fatty acid ester and water is preferably 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, and even more preferably 95% by mass or more and 100% by mass or less.

[0030] The step of quenching and kneading the oil and fat composition is a step of plasticizing the oil and fat composition to produce a plastic oil and fat composition. For example, the oil and fat composition can be quenched by passing it through a quenching and kneading device such as a Combinator, Perfector, Votator, or Nexus, kneaded as necessary, and appropriately shaped and filled to obtain a plastic oil and fat composition for layered expanded food.

[0031] The shape of the plastic oil and fat composition for layered expanded foods is not particularly limited, and it can be molded into a desired shape before use. For example, the shape of the plastic oil and fat composition for layered expanded foods may be sheet-like, chip-like, block-like, etc., and is preferably sheet-like or chip-like. Here, "sheet-like" means a plate-like object with a thickness of about 5 mm to 5 cm. "Chip-like" means a small piece with a long side of about 1 cm to 5 cm, and "block-like" means a lump-like object with a size larger than this.

[0032] 3. Method for producing dough for layered expanded foods The method for producing layered puffed food dough according to the present invention comprises the steps of: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic fat composition to the flour dough such that the plastic fat composition forms a plurality of layers in the flour dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods is characterized by including a step of adding a plant sterol fatty acid ester to the edible oil-and-fat.

[0033] <Process (1)> In step (1), a plastic oil-and-fat composition for layered expanded foods containing edible oils and fats is produced. The specific method is as described above in "2. Production method of plastic oil-and-fat composition for layered expanded foods."

[0034] <Process (2)> Next, in step (2), a flour dough is prepared. Here, the term "flour dough" refers to a dough in which ingredients including flour are mixed uniformly.

[0035] Examples of cereal flours that can be used in the present invention include wheat flour, rice flour, soybean flour, rye flour, barley flour, and corn flour. The wheat flour is not particularly limited as long as it is used in layered puffed foods. For example, strong flour, medium strength flour, weak flour and combinations thereof can be used, but it is preferable to use strong flour. The rice flour is not particularly limited as long as it is used in layered puffed foods, and for example, non-glutinous rice flour can be used. The soy flour is not particularly limited as long as it is used in layered puffed foods. For example, full fat soy flour, defatted soy flour, and combinations thereof can be used. There are no particular limitations on the rye flour, barley flour and corn flour, so long as they are each used in layered puffed foods. These grain flours may be used alone or in combination of two or more.

[0036] The content of cereal flour is preferably 20% by mass or more and 60% by mass or less, more preferably 25% by mass or more and 55% by mass or less, even more preferably 30% by mass or more and 50% by mass or less, and particularly preferably 35% by mass or more and 50% by mass or less, based on the total amount of the layered puffed food dough.

[0037] In addition to the flour, the flour dough may further contain one or more of the following: water, eggs, milk, salt, sugar, kneading oil, yeast, starch, leavening agent, salt, sweetener, skim milk powder, flavor powder, quality improver, gluten, etc. The amounts of these ingredients may be appropriately determined depending on the application and purpose. The leavening agent is not particularly limited as long as it is one that is used in layered puffed foods, and for example, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, monocalcium phosphate, and combinations thereof can be used. The sweetener is not particularly limited as long as it is one that is used in layered puffed foods, and examples of the sweetener that can be used include monosaccharides such as glucose, fructose, isomerized sugar, etc., disaccharides such as sugar, maltose and trehalose, oligosaccharides, reduced starch hydrolysates, honey, molasses, maple syrup, synthetic sweeteners such as aspartame, natural sweeteners such as stevia, and combinations of these.

[0038] The flour dough can be prepared by mixing these ingredients homogeneously.

[0039] <Process (3)> Next, in step (3), the plastic oil composition is applied to the flour dough so that the plastic oil composition forms multiple layers in the flour dough to produce a layered puffed food dough. In this specification, "applying the plastic oil composition to the flour dough so that the plastic oil composition forms multiple layers in the flour dough" means combining the plastic oil composition with the flour dough so that the plastic oil composition forms multiple layers in the flour dough. In the layered puffed food dough obtained in step (3), the number of layers of the plastic oil composition varies depending on the application and purpose and is not particularly limited, but is generally 27 layers or more.

[0040] The method of applying the plastic oil composition to the flour dough so as to form a plurality of layers in the flour dough may be appropriately selected depending on the desired layered puffed food.

[0041] For example, in the case of layered puffed foods such as folded pies, Danishes and croissants, in which each layer rises to create a crispy, crumbly texture, the sheet-like plastic oil composition can be wrapped in the flour dough and the spreading and folding process can be repeated multiple times to create a state in which the plastic oil composition is folded into the flour dough to form multiple layers. Also, for example, in the case of layered puffed foods, such as pastry pies, which have a crispy texture even without a folding step, the plastic oil-and-fat composition in chip form can be mixed into the flour dough, and the plastic oil-and-fat composition can be dispersed by lightly kneading the mixture so that the plastic oil-and-fat composition is not kneaded into the flour dough, so that the plastic oil-and-fat composition forms multiple layers in the flour dough. In the case of layered puffed foods, such as pastry pies, a folding step may be carried out as appropriate.

[0042] A layered puffed food dough can be produced as described above. The content of the plastic oil / fat composition in the obtained dough for layered puffed food is not particularly limited and may be appropriately adjusted depending on the desired layered puffed food, but is usually preferably 10% by mass or more and 45% by mass or less, more preferably 12% by mass or more and 45% by mass or less, even more preferably 13% by mass or more and 40% by mass or less, and particularly preferably 14% by mass or more and 35% by mass or less.

[0043] 4. Method for producing layered expanded food The method for producing a layered puffed food according to the present invention comprises the steps of: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods is characterized by including a step of adding a plant sterol fatty acid ester to the edible oil-and-fat.

[0044] Steps (1) to (3) are the same as those described in "3. Method for producing layered puffed food dough." Step (4) will now be described.

[0045] <Process (4)> In step (4), the dough for the layered puffed food is heated to produce a layered puffed food. The heating temperature may be appropriately selected depending on the desired layered expanded food. In the case of baking in an oven or the like, the temperature is preferably 150°C to 250°C, more preferably 170°C to 240°C, and even more preferably 180°C to 220°C. In the case of deep-frying, the temperature is preferably 150°C to 200°C, more preferably 160°C to 190°C, and even more preferably 170°C to 185°C.

[0046] The layered puffed food dough obtained in step (3) is preferably formed into a desired shape before heating. In addition, for example, when the layered puffed food is an encased layered puffed food containing a filling inside, the step of adding the filling may be performed either before or after heating. The shape of the layered puffed food is not particularly limited and may be appropriately determined according to the purpose and use. Examples of fillings include bean paste, chocolate, jam, custard, cheese, curry, stew, meat sauce, gratin, etc. In the manner described above, a desired layered expanded food product can be produced.

[0047] 5. Method for improving the floating of layered expanded foods The present invention relates to a method for improving the floating of a layered expanded food product, comprising the steps of: (1) A step of producing a plastic fat composition for layered expanded food containing an edible fat and oil; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat. The method is provided.

[0048] In the above method, steps (1) to (3) are the same as those described in "3. Method for producing dough for layered puffed food" above. Also, step (4) is the same as that described in "4. Method for producing layered puffed food" above.

[0049] In the present invention, the floating of the layered puffed food can be evaluated based on the height and specific volume of the layered puffed food.

[0050] The height of a layered puffed food is an index showing the degree to which the layered puffed food is expanded in the vertical direction. According to the present invention, by producing a plastic oil and fat composition for layered puffed foods by adding a plant sterol fatty acid ester to edible oil and fat, the height of the layered puffed food can be increased compared to a case where a layered puffed food is produced under the same conditions except that the step of adding a plant sterol fatty acid ester to edible oil and fat is not included in step (1). Here, the "height of the layered puffed food" is measured by the measurement method shown in the examples.

[0051] The specific volume of a layered puffed food is an index showing the degree to which the layered puffed food is expanded overall. According to the present invention, by producing a plastic oil and fat composition for layered puffed food by adding a plant sterol fatty acid ester to edible oil and fat, the specific volume of the layered puffed food can be increased compared to a case where a layered puffed food is produced under the same conditions except that the step of adding a plant sterol fatty acid ester to edible oil and fat is not included in step (1). Here, the "specific volume of a layered puffed food" is measured by the measurement method shown in the examples. EXAMPLES

[0052] The present invention will be described in more detail below with reference to examples and comparative examples, although the present invention is not limited to the following examples.

[0053] (A) Preparation of plastic fat composition for layered expanded foods (1) Raw materials The following raw materials were used in preparing the plastic oil and fat composition for layered expanded foods. (Raw material oil) Soybean oil (solid fat content at 10°C: 0%, Soybean White Oil NS, J-Oil Mills Co., Ltd.) Rapeseed oil (solid fat content at 10°C: 0%, AJINOMOTO (registered trademark) smooth canola oil, manufactured by J-Oil Mills Co., Ltd.) Palm oil (solid fat content at 10°C: 50%, manufactured by J-Oil Mills, Inc.) Palm olein (solid fat content at 10℃: 35%, iodine value 56, manufactured by J-Oil Mills Co., Ltd.) Interesterified oil 1 (solid fat content at 10°C: 96%, prepared by the manufacturing method 1 below) Interesterified oil 2 (solid fat content at 10°C: 69%, prepared by the manufacturing method 2 described below) (Other ingredients) Plant sterol fatty acid ester 1 (fatty acid ester of plant sterol derived from soybeans, iodine value of fatty acid 128, "VegaPure 95FF" manufactured by BASF Japan Ltd.) Plant sterol fatty acid ester 2 (prepared by manufacturing method 3 below, iodine value of fatty acid is 0) Monoglycerin fatty acid ester (Emulgy P-100, manufactured by Riken Vitamin Co., Ltd.) Lecithin (Lecithin FA, manufactured by J-Oil Mills Co., Ltd.)

[0054] (Production Method 1) Production of Interesterified Oil 1 0.3 parts by mass of sodium methoxide was added as a catalyst to a mixed oil obtained by mixing 30 parts by mass of palm oil and 70 parts by mass of palm kernel oil (manufactured by J-Oil Mills Co., Ltd.), and a random transesterification reaction was carried out while stirring for 60 minutes under conditions of 80°C and a vacuum degree of 2.7 kPa. After the random transesterification reaction, the mixture was washed with water to remove the catalyst, and hydrogenation was carried out until an extremely hardened oil was obtained. After hydrogenation, the mixture was decolorized using activated clay and further deodorized to obtain transesterified oil 1.

[0055] (Production Method 2) Production of Interesterified Oil 2 To a mixed oil of 75 parts by mass of palm stearin (iodine value 32, manufactured by J-Oil Mills Co., Ltd.), 10 parts by mass of palm oil, and 15 parts by mass of soybean oil, 0.3 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was carried out while stirring for 60 minutes under conditions of 80°C and a vacuum degree of 2.7 kPa. After the random transesterification reaction, the catalyst was removed by washing with water, and further deodorization treatment was carried out to obtain transesterified oil 2.

[0056] (Production method 3) Production of plant sterol fatty acid ester 2 1.2 g of nickel catalyst was added to 600 g of plant sterol ester 1, and hydrogen gas was blown in while hydrogenation reaction was carried out at 180° C. until hydrogen consumption ceased. After the hydrogenation reaction, the reaction solution was filtered to remove the nickel catalyst, and the filtrate was recovered. 1.5% by mass of activated clay was added to the filtrate, which was then stirred at 110° C. under reduced pressure for 20 minutes to decolorize it.

[0057] (2) Preparation of edible oils and fats Edible oils 1 and 2 were prepared according to the formulations shown in Table 1. [Table 1]

[0058] <Solid fat content> The solid fat content (%) of each edible oil was measured by METHOD I described in AOCS Official Method Cd 16b-93.

[0059] (3) Preparation of chip-shaped plastic oil composition The raw materials for the oil phase in the amounts shown in Table 2 were placed in a mixing tank and stirred while being heated to 65°C. Next, the raw materials for the water phase in the amounts shown in Table 2 were mixed and dissolved in advance, added to the mixing tank, and stirred while maintaining the temperature at 65°C to obtain an emulsion. The obtained emulsion was passed through a perfecter and rapidly cooled and kneaded to obtain a plastic oil composition. The plastic oil composition was molded into a cylindrical shape (chip shape) with a diameter of 6 mm and a length of 3 cm when filled. [Table 2]

[0060] (4) Preparation of sheet-shaped plastic oil composition The raw materials for the oil phase in the amounts shown in Table 3 were placed in a mixing tank and stirred while being heated to 65°C. Next, the raw materials for the water phase in the amounts shown in Table 3 were mixed and dissolved in advance, added to the mixing tank, and stirred while maintaining the temperature at 65°C to obtain an emulsion. The obtained emulsion was passed through a perfecter and rapidly cooled and kneaded to obtain a plastic oil composition. The plastic oil composition was molded into a 500g sheet having a thickness of 10 mm, a width of 21 cm, and a length of 24 cm when filled. [Table 3]

[0061] (B) Manufacture of layered puffed foods (pasta) A pastry dough was produced according to the formulation shown in Table 4. [Table 4] In Table 4, the following items were used: Chip-shaped plastic oil composition: prepared as described in (3) above

[0062] First, the raw materials other than the chip-shaped plastic fat composition were placed in the bowl of a vertical mixer (manufactured by Kanto Mixing Machinery Co., Ltd.). The bowl was attached to the vertical mixer equipped with a hook, and the ingredients were mixed at low speed for 4 minutes to prepare a flour dough. Mixing was stopped once, and the chip-shaped plastic fat composition was added to the bowl and mixed at low speed for 60 seconds to prepare a pie dough. The mixed pie dough was transferred from the bowl to a reverse sheeter, rolled out to a thickness of 6 mm, folded in four, rolled out again to a thickness of 6 mm, and folded again in four. The pie dough folded twice in four was rested at 5°C for 90 minutes, then rolled out to a thickness of 6 mm using a reverse sheeter, folded in four, rolled out to a thickness of 4 mm, and cut into a square with a side length of 10 cm. The cut pie dough was stored in a 5°C refrigerator for 15 hours. The pie dough was taken out of the refrigerator, adjusted to 15°C, and then baked for 22 minutes in an oven set at 210°C on the upper level and 210°C on the lower level to produce a kneaded pie.

[0063] The height and specific volume of the resulting dough pie were measured to evaluate the floating of the dough pie. Measurements were performed on 18 samples, and the average values ​​were taken as the measured values ​​of height and specific volume. The results are shown in Table 5 together with the evaluation results of workability. [Table 5]

[0064] <Height of dough pie> The height of the dough pie was measured using the following procedure. The dough pie was placed on a flat work surface, and the length from the work surface to the highest point of the dough pie was recorded as the height.

[0065] <Volume of dough pie> The specific volume of the dough was measured by the following procedure. A rectangular container was filled to the brim with grated rapeseed seeds. The rapeseed seeds in the container were then collected and the container was emptied. The layered puffed food, the mass of which had been previously measured, was then placed into the empty container. The collected rapeseed seeds were placed in the container containing the pastry dough, and the volume of the rapeseed seeds overflowing from the container was measured using a measuring cylinder. The specific volume was calculated according to the following formula: Specific volume (mL / g) = (volume of overflowing rapeseed seeds (mL)) ÷ (mass of dough (g))

[0066] <Workability> The workability was evaluated by transferring the mixed pie dough from the bowl to a reverse sheeter, rolling it out to a thickness of 6 mm, folding it in quarters, rolling it out again to a thickness of 6 mm, and folding it in quarters again.

[0067] As shown in Table 5, when a pastry pie is produced using a plastic fat composition prepared by adding a plant sterol fatty acid ester to edible fats and oils, the height and specific volume of the pastry pie are improved compared to when no plant sterol fatty acid ester is added. In addition, when a pastry pie is produced using a plastic fat composition prepared by adding a plant sterol fatty acid ester to edible fats and oils, the workability is also good.

[0068] (C) Preparation of layered puffed food (Danish pastry) Danish pastries were made using the formulation shown in Table 6. [Table 6] In Table 6, the following items were used: Sheet-shaped plastic oil composition: prepared as described in (4) above Bread improver: Prima Pane (Puratos) Fresh yeast: Regular fresh yeast (manufactured by Oriental Yeast Co., Ltd.) Oil and fat used in kneading: Fashier (manufactured by J-Oil Mills Co., Ltd.)

[0069] First, the raw materials other than the sheet-shaped plastic oil composition were placed in the bowl of a vertical mixer (manufactured by Kanto Mixing Machinery Co., Ltd.). The bowl was attached to the vertical mixer equipped with a hook, and the ingredients were mixed at first speed for 6 minutes and at second speed for 6 minutes to prepare a flour dough. The prepared flour dough was removed from the bowl and rested at 23° C. for 20 minutes, then cut into 10 mm thick pieces and stored in a freezer set at −5° C. for 16 hours. The flour dough removed from the freezer was used to wrap a sheet-shaped plastic oil-and-fat composition that had been adjusted to 15° C., to prepare a Danish pastry dough. The Danish pastry dough was stretched to a thickness of 8 mm using a reverse sheeter, folded in thirds, stretched again to a thickness of 8 mm, folded again in thirds, and stretched to a thickness of 7 mm using a reverse sheeter. The Danish pastry dough folded twice in thirds was stored in a freezer set at -5°C for 60 minutes. The Danish pastry dough removed from the freezer was stretched to a thickness of 7 mm using a reverse sheeter, folded in thirds, and stored again in a freezer set at -5°C for 60 minutes. The Danish pastry dough removed from the freezer was stretched to a thickness of 3 mm using a reverse sheeter, and then cut into a square with one side of 11 cm. The cut out Danish pastry dough was fermented for 60 minutes at 36°C and 75% relative humidity. The fermented Danish pastry dough was baked for 14 minutes in an oven set at 200°C on the upper level and 190°C on the lower level to obtain Danish pastries.

[0070] The height and specific volume of the resulting Danishes were measured, and the floating of the Danishes was evaluated. Measurements were performed on 18 samples, and the average values ​​were taken as the measured values ​​of height and specific volume, respectively. The height and specific volume of the Danishes were measured in the same manner as in the measurement of the height and specific volume of the dough pie described above in (B), except that the dough pie was replaced with the Danish. The results are shown in Table 7, along with the evaluation results of workability. [Table 7]

[0071] <Workability> The Danish pastry dough was rolled out to a thickness of 8 mm using a reverse sheeter, folded in thirds, rolled out again to a thickness of 8 mm, folded again in thirds, and rolled out using a reverse sheeter to a thickness of 7 mm to evaluate its workability.

[0072] As shown in Table 7, it was found that when Danish pastries were made using a plastic oil and fat composition prepared by adding a plant sterol fatty acid ester to edible oil and fat, the height and specific volume of the Danish were improved compared to when no plant sterol fatty acid ester was added. In addition, it was found that when Danish pastries were made using a plastic oil and fat composition prepared by adding a plant sterol fatty acid ester to edible oil and fat, the workability was also good.

[0073] As shown by these results, the plant sterol fatty acid ester has the effect of improving the shape of layered puffed foods. In addition, the addition of the plant sterol fatty acid ester to edible fats and oils improves the extensibility of the plastic fat composition, and also has the effect of improving the workability when producing dough for layered puffed foods. By blending the plant sterol fatty acid ester into the dough for layered puffed foods, the commercial value of the layered puffed foods can be further increased.

Claims

1. A method for producing a plastic fat composition for layered expanded food containing edible fats and oils, comprising: The method includes a step of adding a plant sterol fatty acid ester to the edible oil and fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil or fat is 0.02 parts by mass or more and 1.5 parts by mass or less, In the step of adding a plant sterol fatty acid ester to the edible oil or fat, The ratio of the amount (parts by mass) of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10 ° C. is 0.0003 or more and 0.08 or less. The manufacturing method.

2. A method for producing layered puffed food dough, comprising: (1) A step of producing a plastic fat composition for layered expanded food containing edible fats and oils; (2) preparing a flour dough; (3) applying the plastic fat composition to the flour dough such that the plastic fat composition forms a plurality of layers in the flour dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil or fat is 0.02 parts by mass or more and 1.5 parts by mass or less, In the step of adding a plant sterol fatty acid ester to the edible oil or fat, The ratio of the amount (parts by mass) of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10 ° C. is 0.0003 or more and 0.08 or less. The manufacturing method.

3. A method for producing a layered puffed food, comprising: (1) A step of producing a plastic fat composition for layered expanded food containing edible fats and oils; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil or fat is 0.02 parts by mass or more and 1.5 parts by mass or less, In the step of adding a plant sterol fatty acid ester to the edible oil or fat, The ratio of the amount (parts by mass) of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10 ° C. is 0.0003 or more and 0.08 or less. The manufacturing method.

4. 1. A method for improving the floating of a layered expanded food product, comprising: (1) A step of producing a plastic fat composition for layered expanded food containing edible fats and oils; (2) preparing a flour dough; (3) applying the plastic oil composition to the flour dough so that the plastic oil composition forms a plurality of layers in the flour dough to obtain a layered expanded food dough; (4) heating the layered puffed food dough; Including, The step of producing a plastic oil-and-fat composition for layered expanded foods includes a step of adding a plant sterol fatty acid ester to the edible oil-and-fat, The amount of the plant sterol fatty acid ester added per 100 parts by mass of the edible oil or fat is 0.02 parts by mass or more and 1.5 parts by mass or less, In the step of adding a plant sterol fatty acid ester to the edible oil or fat, The ratio of the amount (parts by mass) of the plant sterol fatty acid ester added to 100 parts by mass of the edible oil to the solid fat content (%) of the edible oil at 10 ° C. is 0.0003 or more and 0.08 or less. The method.

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