Oil and fat composition for choux

Abstract

To provide a puff skin having a crispy texture.SOLUTION: A fat composition for a cream puff contains fat that satisfies the following conditions (a) to (e): (a) 5-70 mass% of X3 is contained; (b) X3 / X3 of C40-54 is 0.70 or larger; (c) 15-85 mass% of X2U is contained; (d) XUX / X2U is 0.75 or smaller; and (e) 48 mass% or less of XU2+U3 is contained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for choux. [Background technology]

[0002] Choux pastries such as cream puffs are widely distributed among confectioneries and are popular among consumers. Choux pastries are made by combining a uniquely shaped choux pastry with cream, etc. Known methods for manufacturing choux pastries are, for example, those described in Patent Documents 1 to 4.

[0003] Confectionery is enjoyed for its texture when eaten. The texture of choux pastry is generally soft. However, choux pastry with a soft texture has the problem of being difficult to chew. Therefore, there is a need for the development of choux pastry with a crisp texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-149941 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-198062 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-295414 [Patent Document 4] Japanese Patent Application Publication No. 7-115890 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a choux pastry having a crisp texture. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that the problems can be solved by using an oil or fat composition containing a specific amount of a specific triglyceride. This has led to the completion of the present invention.

[0007] That is, the first invention of the present invention is a method for producing a food product in which the oils and fats contained therein satisfy the following conditions (a) to (f): and one or more selected from the group consisting of palm-based oils and fats, randomly interesterified lauric oils and fats, randomly interesterified non-lauric oils and fats that are liquid at 20°C. Oil and fat composition for choux (excluding plastic oil and fat composition obtained by adding 17% by mass of water to an oil phase consisting of 82% by mass of blended oil (a blended oil consisting of 95% by mass of interesterified oil A described below and 5% by mass of canola oil), 0.5% by mass of glycerin fatty acid ester, and 0.5% by mass of lecithin, and emulsifying it into a water-in-oil type). (a) Contains 5 to 70 mass % of X3. (b) X3 / X3 for C40-54 is 0.70 or more. (c) Contains 15 to 85 mass % of X2U. (d) XUX / X2U is less than or equal to 0.75. (e) Contains 5 to 44 mass% of XU2+U3. (f) The fatty acid component contains 3% by mass or less of fatty acids having 20 or more carbon atoms. Under the above conditions (a) to (f), X, U, X3, X3 of C40 to C54, X2U , XUX, XU2, and U3 respectively indicate the following: X: saturated fatty acids with 8 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with three X molecules bonded Three molecules of X3:X with C40-54 bond together, and the total carbon number of the fatty acid residues that make up the compound is 40-54. triglycerides that are X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at positions 1 and 3 and U at position 2 XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded Interesterified oil A: Interesterified oil obtained by random interesterification of an oil blend consisting of 70% by mass of palm oil, 24% by mass of palm kernel oil, and 6% by mass of hyercin rapeseed hardened oil. A second aspect of the present invention is the oil and fat composition for choux according to the first aspect of the present invention, wherein the oil and fat contained therein further satisfies the following condition (g): (g) The fatty acid component contains 40% by mass or less of saturated fatty acids having 12 to 14 carbon atoms. The third invention of the present invention is a method for producing a choux pastry obtained by using the oil and fat composition for choux pastry according to the first or second invention. The fourth aspect of the present invention is a method for producing a choux pastry by baking the choux pastry obtained by the method for producing choux pastry according to the third aspect of the present invention. The fifth aspect of the present invention is a method for producing a choux pastry using a choux pastry obtained by the method for producing a choux pastry according to the fourth aspect of the present invention. [Effects of the Invention]

[0008] According to the present invention, a choux pastry having a hard texture can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The fat and oil composition for choux according to an embodiment of the present invention is a fat and oil composition for choux containing fat and oil that satisfies the following conditions (a) to (e): (a) Contains 5 to 70 mass % of X3. (b) X3 / X3 for C40-54 is 0.70 or more. (c) Contains 15 to 85 mass % of X2U. (d) XUX / X2U is less than or equal to 0.75. (e) Contains 48 mass% or less of XU2+U3. In the present invention, the fat and oil composition for choux pastry refers to a fat and oil composition used in the production of choux pastry skin.

[0010] In an embodiment of the oil and fat composition for choux, the oil and fat contained therein contains 5 to 70% by mass of X3, more preferably 7 to 65% by mass, and even more preferably 10 to 60% by mass. In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. In the present invention, X is a saturated fatty acid having 8 to 18 carbon atoms. In addition, triglyceride refers to a triacylglycerol in which three molecules of fatty acid are bonded to glycerol. The fats and oils contained in the oil-and-fat composition for choux refers to the total fats and oils contained therein. Therefore, the fats and oils contained in the oil-and-fat composition for choux include not only the fats and oils blended therein but also the fats and oils (milk fats) contained in ingredients containing fats and oils such as butter. For example, when the oil-and-fat composition for choux contains fats and oils a, b, and butter, the fats and oils contained in the oil-and-fat composition for choux refers to a mixture of fats and oils a, b, and the milk fat contained in the butter.

[0011] In the fat and oil composition for choux according to an embodiment of the present invention, the C40-54 X3 / X in the fat and oil contained therein is 0.70 or more, preferably 0.75 or more, and more preferably 0.80 or more. In the present invention, the C40-54 X3 / X3 refers to the mass ratio of the C40-54 X3 content (% by mass) to the X3 content (% by mass). In the present invention, the C40-54 X3 refers to a triglyceride in which three X molecules are bonded together and the total carbon number of the constituent fatty acid residues is 40 to 54.

[0012] The fat and oil composition for choux according to an embodiment of the present invention contains fats and oils having X3 of C24 to C38 in an amount of preferably 15% by mass or less, more preferably 13% by mass or less, and even more preferably 12% by mass or less. In the present invention, X3 of C24 to C38 refers to a triglyceride in which three molecules of X are bonded together and the total number of carbon atoms in the fatty acid residues constituting the triglyceride is 24 to 38.

[0013] The fat and oil composition for choux according to an embodiment of the present invention contains fat and oil of C40-54 X3 in an amount of preferably 5-60 mass %, more preferably 7-55 mass %, and even more preferably 10-50 mass %.

[0014] The fat and oil composition for choux according to an embodiment of the present invention contains 15 to 85% by mass, preferably 18 to 83% by mass, and more preferably 20 to 80% by mass of X2U. In the present invention, X2U is a triglyceride (XUX+XXU+UXX) in which two molecules of X are bonded to one molecule of U. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0015] In an embodiment of the present invention, the fat and oil composition for choux contains a fat and oil ratio XUX / X2U of 0.75 or less, preferably 0.25 to 0.70, and more preferably 0.30 to 0.62. In the present invention, XUX / X2U refers to the mass ratio of the XUX content (% by mass) to the X2U content (% by mass). In the present invention, XUX refers to a triglyceride in which X is bonded to the 1st and 3rd positions and U is bonded to the 2nd position.

[0016] In an embodiment of the present invention, the fat and oil composition for choux contains 48% by mass or less of XU2 + U3, preferably 3 to 45% by mass, and more preferably 5 to 44% by mass. In the present invention, XU2 + U3 refers to the total content of XU2 and U3. In the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded (UXU + UUX + XUU). In the present invention, U3 is a triglyceride in which three molecules of U are bonded (UUU).

[0017] The fat and oil composition for choux according to an embodiment of the present invention contains XU2 in an amount of preferably 30% by mass or less, more preferably 2 to 27% by mass, and even more preferably 3 to 23% by mass or less.

[0018] The fat and oil composition for choux according to an embodiment of the present invention contains fat and oil of U3 in an amount of preferably 30% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less.

[0019] In the fat and oil composition for choux according to an embodiment of the present invention, the fat and oil contained therein preferably contains 7% by mass or less, more preferably 5% by mass or less, and even more preferably 4% by mass or less of saturated fatty acids having 10 or less carbon atoms as constituent fatty acids. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less saturated.

[0020] In the fat and oil composition for choux according to an embodiment of the present invention, the fat and oil contained therein contains, as constituent fatty acids, preferably 40% by mass or less, more preferably 38% by mass or less, and even more preferably 35% by mass or less, of saturated fatty acids having 12 to 14 carbon atoms. Hereinafter, saturated fatty acids having 12 to 14 carbon atoms may be referred to as C12-14 saturated fatty acids.

[0021] In the fat and oil composition for choux according to an embodiment of the present invention, the fat and oil contained therein preferably contains 30 to 75 mass %, more preferably 32 to 73 mass %, and even more preferably 35 to 70 mass % of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids. Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18 saturated fatty acids.

[0022] The fat and oil composition for choux according to an embodiment of the present invention contains fat and oil containing U as a constituent fatty acid in an amount of preferably 10 to 55 mass %, more preferably 12 to 53 mass %, and even more preferably 15 to 50 mass %.

[0023] In the fat and oil composition for choux according to an embodiment of the present invention, the fat and oil contained therein preferably contains 7% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less, of fatty acids having 20 or more carbon atoms as constituent fatty acids. Hereinafter, fatty acids having 20 or more carbon atoms may be referred to as C20 or more fatty acids.

[0024] The fat and oil composition for choux according to an embodiment of the present invention contains trans fatty acids as constituent fatty acids in an amount of preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0025] Any edible oil or fat may be used in the choux fat composition of the embodiment of the present invention as long as it satisfies the above conditions. Examples of the oil or fat used in the production of the choux fat composition of the embodiment of the present invention include various vegetable and animal oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. The oil or fat used in the production of the choux fat composition of the embodiment of the present invention can be one or a combination of two or more of the above edible oils or fats.

[0026] In producing the oil and fat composition for choux according to an embodiment of the present invention, preferably one or more selected from the group consisting of palm-based oils and fats, randomly interesterified oils of lauric fats, randomly interesterified oils of non-lauric fats, and oils and fats that are liquid at 20°C (hereinafter, oils and fats that are liquid at 20°C will be referred to as liquid oils). In the present invention, the randomly interesterified oils of lauric fats refer to randomly interesterified oils containing lauric fats as raw material oils and fats. The randomly interesterified oils of lauric fats are obtained by subjecting raw material oils and fats containing lauric fats to a random interesterification reaction. (Hereinafter, the randomly interesterified oils of lauric fats will be referred to as randomly interesterified oil A.) In the present invention, the randomly interesterified oils of non-lauric fats refer to randomly interesterified oils that do not contain lauric fats as raw material oils and fats. The randomly interesterified oils of non-lauric fats are obtained by subjecting raw material oils and fats that do not contain lauric fats as raw material oils and fats. (Hereinafter, the randomly interesterified non-lauric oil will be referred to as randomly interesterified oil B.)

[0027] The oil and fat composition for choux according to an embodiment of the present invention preferably contains 0 to 35 mass% palm-based oil and fat, 0 to 100 mass% random interesterified oil and fat A, 0 to 100 mass% random interesterified oil and fat B, and 0 to 35 mass% liquid oil, and more preferably 0 to 30 mass% palm-based oil and fat, 30 to 100 mass% random interesterified oil and fat A, 0 to 30 mass% random interesterified oil and fat B, and 0 to 30 mass% liquid oil.

[0028] In the present invention, palm-based fats and oils refer to palm oil and processed palm oil such as palm fractionated oil. Specific examples of palm-based fats and oils include palm oil, palm olein, palm stearin, palm superolein, palm mid fraction (PMF), soft palm, and hard stearin. Note that palm-based fats and oils in the present invention do not include randomly interesterified palm oil and randomly interesterified processed palm oil. In the present invention, randomly interesterified palm oil and randomly interesterified processed palm oil belong to the following randomly interesterified fats and oils. In the present embodiment, one or more types selected from these may be used in combination. The palm-based fats and oils used in the production of the fat and oil composition for choux according to the embodiment of the present invention are preferably palm oil, palm olein with an iodine value of 50-60, or palm superolein with an iodine value of 55-70.

[0029] The randomly interesterified oil A (randomly interesterified oil of lauric acid) used to produce the oil and fat composition for choux according to an embodiment of the present invention preferably has an iodine value of 50 or less, more preferably 40 or less, and more preferably 30 or less. In the present invention, lauric fats and oils refer to fats and oils in which lauric acid accounts for 30% by mass or more of the fatty acids that make up the fats and oils. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, and fractionated oils thereof, interesterified fats and oils, and hardened oils. In an embodiment of the present invention, one or more selected from these may be used.

[0030] In the random interesterified oil A, the raw material oil before the interesterification reaction preferably contains 35 to 65 mass %, more preferably 40 to 60 mass %, and even more preferably 45 to 55 mass % of lauric oil. The lauric fat used in the production of the randomly interesterified fat A is preferably an extremely hardened palm kernel oil or an extremely hardened palm kernel olein oil.

[0031] In the random interesterified oil A, the raw material oil before the interesterification reaction preferably contains 35 to 65 mass %, more preferably 40 to 60 mass %, and even more preferably 45 to 55 mass % of non-lauric oils. The non-lauric fat used in producing the randomly interesterified fat A is preferably a palm-based fat, more preferably palm stearin having an iodine value of 25 to 40, palm mid-melting point oil having an iodine value of 40 to 50, or extremely hardened palm stearin oil.

[0032] The method of transesterification when producing the randomly transesterified oil / fat A is not particularly limited, and can be carried out by a conventionally known method. Hydrogenation may be carried out as necessary when producing the randomly interesterified oil A. The hydrogenation method is not particularly limited, and can be carried out by a conventionally known method.

[0033] The randomly interesterified fat B (randomly interesterified non-lauric fat) used to produce the fat composition for choux in this embodiment of the present invention preferably has an X3 content of 5 to 20% by mass, an X2U content of 25 to 85% by mass, an XUX / X2U ratio of 0.28 to 0.40, and an XU2+U3 content of 3 to 60% by mass, and more preferably an X3 content of 7 to 15% by mass, an X2U content of 30 to 80% by mass, an XUX / X2U ratio of 0.30 to 0.38, and an XU2+U3 content of 5 to 55% by mass.

[0034] In the random interesterified oil B, the raw material oil before the interesterification reaction preferably contains palm-based oil in an amount of 60% by mass or more, more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more. The palm-based fats and oils used in the production of the randomly interesterified fats and oils B are preferably palm oil, palm stearin having an iodine value of 25 to 40, or palm olein having an iodine value of 50 to 60.

[0035] The method of transesterification when producing the randomly transesterified oil / fat B is not particularly limited, and can be carried out by a conventionally known method. When producing the random interesterified oil B, fractionation can be carried out as necessary. The random interesterified oil B is preferably a fractionated oil obtained by fractionating after interesterification, more preferably a mid-melting point fraction obtained by fractionating after interesterification. The fractionation method is not particularly limited, and can be carried out by a conventionally known method.

[0036] Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed oils and fats of these oils (interesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc. In the present embodiment, one or a mixture of two or more selected from these can be used. The liquid oil used in the production of the oil and fat composition for choux according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.

[0037] The fat and oil composition for choux according to an embodiment of the present invention preferably contains 75% by mass or more of fat and oil, more preferably 80% by mass or more, and even more preferably 90% by mass or more.

[0038] The content of each fatty acid in fats and oils can be measured by gas chromatography in accordance with AOCS Ce1f-96. The triglyceride content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce5-86 and JAOCS, vol. 70, 11, 1111-1114 (1993), or by silver ion column-high performance liquid chromatography in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995). The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine value (Wijs-cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0039] The fat and oil composition for choux according to the embodiment of the present invention preferably contains water in an amount of 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less. In the present invention, the water content of the oil-and-fat composition for choux refers to the total water content of the oil-and-fat composition for choux. Therefore, the water content of the oil-and-fat composition for choux includes not only the water blended in but also the water content of water-containing ingredients such as butter. For example, when 10% by mass of water and 10% by mass of butter containing 16% by mass are added to the oil-and-fat composition for choux, the water content of the oil-and-fat composition for choux is 11.6% by mass. The water content of the oil and fat composition for choux can be measured by a conventional method (loss on drying method, etc.).

[0040] In addition to water and fats and oils, the fat and oil composition for choux according to an embodiment of the present invention can contain ingredients typically used in the production of fats and oils for choux. Specifically, the fat and oil composition for choux according to an embodiment of the present invention can contain dairy products such as butter, whole milk powder, skim milk powder, milk peptides, and whey protein, carbohydrates such as sugar, lactose, and liquid sugar, sweeteners such as stevia and aspartame, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, colorings such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol, tea extract (e.g., catechin), and rutin, vegetable proteins such as wheat protein and soy protein, eggs, processed egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood, or other food ingredients or food additives.

[0041] The fat and oil composition for choux according to the embodiment of the present invention is preferably an emulsion having an aqueous phase, such as margarine or fat spread, or shortening (a fat and oil composition having no aqueous phase). When the fat and oil composition is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. The fat and oil composition for choux according to the embodiment of the present invention is preferably a plastic fat and oil composition. Note that the plastic fat and oil composition in the present invention refers to a fat and oil composition having plasticity. The oil-and-fat composition for choux according to the embodiment of the present invention is preferably an oil-and-fat composition for kneading into choux pastry. Note that the oil-and-fat composition for kneading into choux pastry in the present invention refers to an oil-and-fat composition to be kneaded into choux pastry dough.

[0042] The oil-and-fat composition for choux according to the embodiment of the present invention can be produced under the same conditions and by the same method as conventionally known margarine, fat spread, or shortening. Specifically, the oil-and-fat composition for choux can be produced by mixing and dissolving the oil-soluble components to be blended. Furthermore, when plasticity is to be imparted to the oil-and-fat composition for choux, the oil-and-fat composition can be produced by mixing and emulsifying the oil phase in which the oil-soluble components to be blended are mixed and dissolved with a prepared aqueous phase, if necessary, followed by cooling and crystallization.

[0043] The choux pastry according to the embodiment of the present invention is obtained by using the choux fat composition according to the embodiment of the present invention. The choux pastry according to the embodiment of the present invention is preferably kneaded with the choux fat composition according to the embodiment of the present invention. In the present invention, the choux pastry dough refers to the dough before baking for producing choux pastry.

[0044] The choux pastry dough according to the embodiment of the present invention contains cereal flour. In this invention, cereal flour refers to cereals ground into powder. Specific examples of cereal flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc. Pregelatinized cereal flour can also be used. The cereal flour blended into the choux pastry of the present invention is preferably wheat flour, and the cereal flour blended into the choux pastry of the present invention preferably contains wheat flour in an amount of 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more.

[0045] In the choux pastry of the embodiment of the present invention, the oil and fat composition for choux pastry of the embodiment of the present invention is preferably blended in an amount of 50 to 160 parts by mass, more preferably 65 to 130 parts by mass, and even more preferably 75 to 110 parts by mass per 100 parts by mass of the grain flour blended in the choux pastry.

[0046] The choux pastry dough according to the embodiment of the present invention preferably contains eggs. In the choux pastry dough of the embodiment of the present invention, eggs are preferably blended in an amount of 150 to 240 parts by mass, more preferably 180 to 225 parts by mass, and even more preferably 200 to 220 parts by mass per 100 parts by mass of flour blended in the choux pastry dough. Specific examples of eggs include whole eggs, egg yolks, and egg whites. The eggs to be blended into the choux pastry according to the embodiment of the present invention are preferably whole eggs, egg yolks, and egg whites, more preferably whole eggs.

[0047] The choux pastry dough according to the embodiment of the present invention preferably contains water. In the choux pastry dough of the present invention, water is preferably blended in an amount of 80 to 180 parts by mass, more preferably 110 to 160 parts by mass, and even more preferably 120 to 155 parts by mass per 100 parts by mass of flour blended into the choux pastry dough. Note that the water blended into the choux pastry dough in the present invention does not include the moisture in the ingredients blended into the choux pastry dough.

[0048] The choux pastry according to the embodiment of the present invention can contain ingredients other than the choux fat and oil composition according to the embodiment of the present invention, grain flour, eggs, and water, in the usual amounts of ingredients that are usually added to choux pastry. Specific examples of other ingredients that can be added to choux pastry include salt, carbohydrates (saccharides (e.g., sugar), sugar alcohols, starch, oligosaccharides, dextrin, etc.), sodium caseinate, fats and oils other than the choux fat and oil composition according to the embodiment of the present invention (butter, margarine, shortening, etc.), powdered nuts such as almond powder, and cocoa powder.

[0049] The choux pastry of the embodiment of the present invention can be produced by a conventionally known method for producing choux pastry, for example, by heating water and an oil / fat composition to a boil, stopping the heating, adding sieved flour and mixing, and then adding eggs and mixing after adding the flour.

[0050] The choux pastry of the embodiment of the present invention is obtained by baking the choux pastry of the embodiment of the present invention. The choux pastry is the skin of a choux pastry such as a cream puff, and is also called a choux case or a choux puff.

[0051] The method for baking the choux pastry according to the embodiment of the present invention (the method for manufacturing the choux pastry according to the embodiment of the present invention) is not particularly limited, and the choux pastry can be baked by the same method as the conventionally known baking method for choux pastry, such as oven heating, direct baking, and high-frequency heating (microwave heating). The method for baking the choux pastry according to the embodiment of the present invention is preferably oven heating, with the heating temperature preferably being 180 to 220°C and the heating time preferably being 20 to 40 minutes.

[0052] The choux pastry according to the embodiment of the present invention has a crisp texture.

[0053] Choux pastry according to an embodiment of the present invention can be obtained by using the choux pastry according to an embodiment of the present invention. Specific examples of choux pastry include cream puffs, eclairs, Saint Honore, and ice cream.

[0054] The choux pastry according to the embodiment of the present invention can be produced by a conventionally known method for producing choux pastry.

[0055] The choux pastry according to the embodiment of the present invention has a choux pastry portion with a crisp texture. [Example]

[0056] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. The content of each fatty acid in the oils and fats was measured by gas chromatography in accordance with AOCS Ce1f-96. The triglyceride content of the oils and fats was measured by gas chromatography according to AOCS Ce5-86 and JAOCS, vol. 70, 11, 1111-1114 (1993), and by silver ion column-high performance liquid chromatography according to J. High Resol. Chromatogr., 18, 105-107 (1995). The iodine value of the oils and fats was measured in accordance with "2.3.4.1-1996 Iodine value (Wijs-cyclohexane method)" of "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0057] [Oils and fats used in the production of oil and fat compositions for choux] Oils and fats 1: 23.7% by mass of palm-based oils and fats (23.7% by mass of palm oil), 36.2% by mass of random interesterified oils and fats A (19.7% by mass of random interesterified oils A1 with an iodine value of 23, 16.5% by mass of random interesterified oils A2 with an iodine value of less than 1), 17.4% by mass of random interesterified oils and fats B (17.4% by mass of random interesterified oils B1), and 22.7% by mass of liquid oil (22.7% by mass of soybean oil). Mixed oil. Oil / fat 2: 26.5% by mass of palm-based oils and fats (9.5% by mass of palm oil, 17.0% by mass of palm mid-melting point fraction with an iodine value of 45), 46.5% by mass of random interesterified oils and fats A (3.0% by mass of random interesterified oils A1 with an iodine value of 23, 43.5% by mass of random interesterified oils A3 with an iodine value of 39), 12.5% ​​by mass of liquid oil (12.5% ​​by mass of soybean oil), 14.5% by mass of lauric oils and fats (14.5% by mass of extremely hardened palm oil). Mixed oil. Oil / fat 3: A mixed oil of 33.0% by mass of palm-based oil (33% by mass of palm superolein with an iodine value of 60), 35.0% by mass of random interesterified oil A (35.0% by mass of random interesterified oil A2 with an iodine value of less than 1), and 32.0% by mass of liquid oil (32.0% by mass of soybean oil). Random interesterified oil A1 with an iodine value of 23: A random interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel oil, 15 parts by mass of palm stearin with an iodine value of 32, and 35 parts by mass of palm mid-melting point fraction with an iodine value of 45. Randomly interesterified oil A2 with an iodine value of less than 1: A randomly interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel olein oil and 50 parts by mass of extremely hardened palm stearin oil. Random interesterified oil A3 with an iodine value of 39: A random interesterified oil of a mixed oil of 40 parts by mass of palm kernel oil and 60 parts by mass of palm oil. Randomly interesterified oil B1: Randomly interesterified palm olein oil with an iodine value of 56 (X3 content: 11.3% by mass, X2U content: 36.6% by mass, XUX / X2U: 0.333, XU2+U3 content: 49.4% by mass). Randomly interesterified oil B2: A mid-melting point fraction (X3 content: 13.2% by mass, X2U content: 76.1% by mass, XUX / X2U: 0.344, XU2+U3 content: 7.2% by mass) obtained by fractionating a randomly interesterified oil from a mixed oil containing 72% by mass of palm-based oil in the raw oil.

[0058] [Fat and oil composition for choux of Example 1] The randomly interesterified oil and fat B2 was used as the oil and fat composition for choux in Example 1.

[0059] [Production of oil and fat composition for choux of Example 2] An oil phase was prepared by melting and mixing oil 1 (93.68 parts by mass), emulsifier (0.57 parts by mass), flavoring (0.45 parts by mass), and coloring (0.00135 parts by mass). Next, water (5 parts by mass) and salt (0.3 parts by mass) were mixed to prepare an aqueous phase, and 94.70135 parts by mass of the prepared oil phase and 5.3 parts by mass of the aqueous phase were mixed to perform pre-emulsification. The obtained pre-emulsified product was rapidly cooled and plasticized using an onlater to obtain the oil and fat composition for choux of Example 2 (water-in-oil emulsion (margarine), oil content 93.7% by mass, water content 5.0% by mass).

[0060] [Fat and oil composition for choux of Example 3] The randomly interesterified oil and fat A1 was used as the oil and fat composition for choux in Example 3.

[0061] [Production of oil and fat composition for choux of Comparative Example 1] An oil phase was prepared by melting and mixing fat 2 (82.5 parts by mass) and flavor (0.45 parts by mass). Next, water (16 parts by mass), skim milk powder (0.85 parts by mass), and salt (0.2 parts by mass) were mixed to prepare an aqueous phase, and 82.95 parts by mass of the prepared oil phase and 17.05 parts by mass of the aqueous phase were mixed to perform pre-emulsification. The obtained pre-emulsified product was rapidly cooled and plasticized using an onlater to obtain an oil and fat composition for choux of Comparative Example 1 (water-in-oil emulsion (margarine), fat content 82.5% by mass, water content 16.0% by mass).

[0062] [Oil and fat composition for choux of Comparative Example 2] The randomly interesterified oil B1 was used as the oil and fat composition for choux in Comparative Example 2.

[0063] [Oil and fat composition for choux of Comparative Example 3] A commercially available cocoa butter substitute (CBE) was used as the fat and oil composition for choux in Comparative Example 3.

[0064] [Production of oil and fat composition for choux of Comparative Example 4] An oil phase was prepared by melting and mixing oil 3 (93.9 parts by mass), emulsifier (0.57 parts by mass), flavoring (0.007 parts by mass), coloring (0.00135 parts by mass), and antioxidant (0.025 parts by mass). Next, water (5.02 parts by mass) and salt (0.5 parts by mass) were mixed to prepare an aqueous phase, and 94.50335 parts by mass of the prepared oil phase and 5.52 parts by mass of the aqueous phase were mixed to perform pre-emulsification. The obtained pre-emulsified product was rapidly cooled and plasticized using an onlater to obtain a fat and oil composition for choux of Comparative Example 4 (water-in-oil emulsion (margarine), oil content 93.9% by mass, water content 5.0% by mass).

[0065] [Oil and fat composition for choux of Comparative Example 5] Rapeseed oil was used as the oil and fat composition for choux in Comparative Example 5.

[0066] The triglyceride content and fatty acid content of the fats and oils contained in each fat and oil composition for choux are shown in Tables 1 and 2. The content is expressed in mass % (there is no unit for mass ratio).

[0067] [Production and evaluation of choux pastry] A choux pastry was produced using the choux fat and oil composition of Comparative Example 1 and recipe 1 in Table 3, according to the procedures 1) to 5) below. Also, a choux pastry was produced using the choux fat and oil compositions of Example 2 and Comparative Example 4 and recipe 2 in Table 3, according to the procedures 1) to 5) below. Also, a choux pastry was produced using the choux fat and oil compositions of Example 1, Example 3, Comparative Example 2, Comparative Example 3, and Comparative Example 5 and recipe 3 in Table 3, according to the procedures 1) to 5) below. The cereal flour blended into the choux pastry in Table 3 contains 100% by mass of wheat flour. Using the produced choux pastry, choux pastry was produced according to the procedure in 6) below. The texture, hardness, and specific volume of the resulting choux pastry were evaluated according to the following methods. The results are shown in Tables 1 and 2.

[0068] [Choux pastry manufacturing procedure] 1) Add water, salt, and an oil or fat composition to a bowl, then heat to a boil. 2) After stopping the heating, add the sifted flour and mix at low speed for 30 seconds using a vertical mixer (beater). 3) Using a vertical mixer (beater), add the whole eggs at a rate of approximately 5 mL / sec while mixing at low speed. 4) Put the prepared choux pastry into a piping bag and squeeze 20g of each onto a baking sheet. 5) Use a spray bottle to spray water onto the top of the choux pastry that has been squeezed onto the baking sheet. 6) Bake in an oven with top heat at 200℃ and bottom heat at 200℃ for 33 minutes.

[0069] <Evaluation of the texture of choux pastry> A panel of six experts evaluated the texture of the choux pastry by eating it approximately 24 hours after baking. A choux pastry was judged to have a crisp texture when four or more experts rated it as having a crisp texture. The experts who evaluated the texture of the choux pastry had been regularly trained in sensory evaluation of food texture, etc., and there was little individual variation in the sensory evaluation results of food texture, etc.

[0070] <Method for measuring the hardness of choux pastry> The hardness of the choux pastry was measured approximately 24 hours after baking using a rheometer (Yamaden Co., Ltd., CREEP METER RE2-33005B). A cylindrical plunger (made of resin) with a diameter of 30 mm and a height of 8 mm was used for the rheometer measurement. The hardness measured by the rheometer was measured at a measurement speed of 1 mm / sec and was the maximum load at 50% deformation (when the plunger penetrated 7.5 mm). The measured value was the average of the measurements for five samples. The higher the hardness value, the harder the choux pastry was.

[0071] <Method for measuring the specific volume of choux pastry> Using a 3D Laser Volume Measurement Selnac-WinVM2100, the specific volume of the choux pastry was measured approximately 24 hours after baking. Measurements were performed in a 20°C environment using 2CCD precision measurement. The measured value was the average of the measurements for 10 samples. The larger the specific volume value, the more voluminous the choux pastry.

[0072] [Table 1]

[0073] [Table 2]

[0074] [Table 3]

[0075] The choux pastry that is produced by using the choux fat and oil composition of Example has a good texture.On the other hand, the choux pastry that is produced by using the choux fat and oil composition of Comparative Example does not have a good texture.In addition, the harder the choux pastry is, the more crisp the texture of the choux pastry tends to be.In addition, all choux pastry has a volume that is not problematic.

Claims

1. The oil and fat composition for choux contains one or more oils and fats that satisfy the following conditions (a) to (f) and are selected from the group consisting of palm-based oils and fats, randomly interesterified oils and fats of lauric-based oils and fats, randomly interesterified oils and fats of non-lauric-based oils and fats that are liquid at 20°C (provided that the plastic oil and fat composition 1 (blended oil (blended oil consisting of 95% by mass of interesterified oil and fat A described below and 5% by mass of canola oil)) 82% by mass, glycerin fatty acid ester 0.5% by mass, , a plastic oil and fat composition obtained by adding 17% by mass of water to an oil phase consisting of 0.5% by mass of lecithin and emulsifying it into a water-in-oil type), oil and fat 2 (an oil and fat obtained by blending 35 parts by mass of interesterified oil and fat B described below, 5 parts by mass of interesterified oil and fat C described below, and 60 parts by mass of palm oil (iodine value 53)), and oil and fat 3 (an oil and fat obtained by blending 25 parts by mass of interesterified oil and fat D described below, 5 parts by mass of lard (iodine value 60), and 70 parts by mass of palm oil (iodine value 53))). (a) Contains 5 to 70 mass % of X3. (b) X3 / X3 of C40 to C54 is 0.70 or more. (c) Contains 15 to 85 mass % of X2U. (d) XUX / X2U is 0.75 or less. (e) Contains 5 to 44 mass % of XU2+U3. (f) Contains 3% by mass or less of fatty acids having 20 or more carbon atoms as constituent fatty acids. Under the above conditions (a) to (f), X, U, X3, X3 of C40 to C54, X2U , XUX, XU2, and U3 respectively indicate the following. X: saturated fatty acids with 8 to 18 carbon atoms U: unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with three X molecules bonded C40-54 X3: Three X molecules bond together, and the total carbon number of the fatty acid residue that constitutes it is 40-54 Triglycerides that are X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at the 1st and 3rd positions and U at the 2nd position XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded Interesterified oil A: Interesterified oil obtained by random interesterification of an oil blend consisting of 70% by mass of palm oil, 24% by mass of palm kernel oil, and 6% by mass of hyercin rapeseed hardened oil. Interesterified oil B: Interesterified oil having an iodine value of 40 obtained by transesterification using 70% by mass of palm oil, 7.5% by mass of extremely hardened palm oil, 15% by mass of palm kernel oil, and 7.5% by mass of extremely hardened palm kernel oil as raw materials and sodium methylate. Interesterified oil C: Interesterified oil having an iodine value of 56 obtained by subjecting soft palm fractionated oil (iodine value 56) to an interesterified reaction using sodium methylate. Interesterified oil D: Interesterified oil having an iodine value of 29 obtained by transesterification using 50% by mass of palm oil, 25% by mass of palm hardened oil, 10% by mass of palm kernel oil, and 15% by mass of palm kernel hardened oil as raw materials and sodium methylate.

2. The oil and fat composition for choux according to claim 1, wherein the oil and fat contained therein further satisfies the following condition (g): (g) The constituent fatty acids include saturated fatty acids having 12 to 14 carbon atoms in an amount of 40% by mass or less.

3. A method for producing choux pastry obtained by using the oil and fat composition for choux pastry according to claim 1 or 2.

4. A method for producing a choux pastry by baking the choux pastry obtained by the method for producing choux pastry according to claim 3.

5. A method for producing choux pastry using choux pastry obtained by the method for producing choux pastry according to claim 4.

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