Folded fat composition

Abstract

To provide a laminar grain-flour puffed food that has a crunchy texture even when combined with a food having a high moisture content.SOLUTION: A folding oil-and-fat composition for a laminar grain-flour puffed food contains oil and fat A, satisfying conditions (A1)-(A5), of 20-70 mass%, oil and fat B, satisfying conditions (B1)-(B5), of 15-50 mass%, and oil and fat C, satisfying conditions (C1)-(C2), of 10-45 mass%. The laminar grain-flour puffed food is combined with a food having a moisture activity of 0.80 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a folded fat composition and a layered cereal puff food.

Background Art

[0002] Layered cereal puff foods such as pies are characterized in that the dough forms layers, and are very popular products among bakery foods.

[0003] Layered cereal puff foods are manufactured by preparing a dough kneaded from raw materials such as wheat flour, water, and salt, then wrapping folded fat in this dough, repeating rolling and folding to form a layered dough, and baking this dough. Therefore, the quality of layered cereal puff foods varies greatly depending on the folded fat used. As the folded fat used in the production of layered cereal puff foods, for example, Patent Documents 1 to 5 have been proposed.

[0004] In layered cereal puff foods, the folded fat is folded into the dough, and the dough and the folded fat form alternating layers. As a result, after baking, the dough swells in layers, giving volume to the layered cereal puff food. Thus, since the dough of layered cereal puff foods swells in layers after baking, the texture of layered cereal puff foods is characterized by being crispy and having good chewiness.

[0005] In recent years, layered cereal puff foods are not only sold as single-layered cereal puff foods, but also many products combined with other foods are sold. Examples of products combining layered cereal puff foods and other foods include pies combined with whipped cream. However, when combining whipped cream with high moisture and pies, there is a problem that the good chewiness of the pies is lost over time due to moisture transfer from the whipped cream.

[0006] From the above background, there has been a demand for the development of layered cereal puff foods that have a good chewiness even when combined with high-moisture foods.

Prior Art Documents

[0007] [Patent Document 1] Japanese Patent Publication No. 2015-12829 [Patent Document 2] Japanese Patent Publication No. 2010-233547 [Patent Document 3] International Publication No. 08 / 029672 [Patent Document 4] Japanese Patent Publication No. 2007-60912 [Patent Document 5] Japanese Patent Publication No. 2006-25671 [Overview of the project] [Problems that the invention aims to solve]

[0008] The object of the present invention is to provide a layered cereal flour puffed food that has a crisp texture even when combined with foods with high moisture content. [Means for solving the problem]

[0009] The inventors of this invention conducted diligent research to solve the above problems. As a result, they found that the above problems could be solved by using a folded oil and fat composition that satisfies specific conditions in the production of layered flour-filled food products, and thus completed the present invention.

[0010] In other words, the first invention of the present invention is a folded fat composition for layered grain flour puffed food, which contains 85 to 97% by mass of fats and oils, wherein the fats and oils contained are 33 to 60% by mass of the following fat A, 21 to 33% by mass of the following fat B, and 15 to 35% by mass of the following fat C, wherein the layered grain flour puffed food is a layered grain flour puffed food that is combined with a food with a water activity of 0.80 or higher and stored under refrigeration. Oil A: A randomly transesterified oil consisting of palm oil and lauric oil that meets the following conditions (A1) to (A9). (A1) Contains 25-35% by mass of M as a constituent fatty acid. (A2) Contains 40-72% by mass of X as a constituent fatty acid. (A3) The P / X mass ratio as constituent fatty acids is 0.45 to 0.73. (A4) As constituent fatty acids, U is 0~ 23% of quality Contains. (A5) Contains 50-60% by mass of C42-48TAG. (A6) Contains less than 1% by mass of Z as a constituent fatty acid. (A7) Contains less than 1% by mass of trans fatty acids as constituent fatty acids. (A8) The iodine value is between 0 and 25. (A9) The melting point is 35-50°C. Oil B: A palm-based oil that satisfies the following conditions (B1) to (B12). (B1) X3 is 0~ 13% of quality Contains. It contains 32-55% by mass of (B2)X2U. (B3) Contains 32-55% by mass of XU2. (B4) U3 to 3~ 15% of quality Contains. (B5) The P / X mass ratio as constituent fatty acids is 0.86 to 0.93. (B6) Contains 95% or more of Y as a constituent fatty acid. (B7) Contains 42-62% by mass of U as a constituent fatty acid. (B8) The mass ratio of P2U / X2U is 0.78 to 0.88. (B9) The mass ratio of PU2 / XU2 is 0.87 to 0.95. (B10) Contains 37-52% by mass of X as a constituent fatty acid. (B11) The constituent fatty acid has a mass ratio of O / U of 0.75 to 0.83. (B12) Contains less than 2% by mass of trans fatty acids as constituent fatty acids. Oil C: An oil that satisfies the following conditions (C1) to (C2). (C1) It is liquid at 20°C. (C2) Contains 70% or more by mass of U as a constituent fatty acid. Under the above conditions, X, U, M, P, X3, X2U, XU2, U3, C42-48TAG, Y, Z, and O each represent the following. X: Saturated fatty acid having 16 to 18 carbon atoms U: Unsaturated fatty acid having 18 carbon atoms M: Saturated fatty acid having 12 to 14 carbon atoms P: Palmitic acid X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: Triglyceride in which 1 molecule of X and 2 molecules of U are bonded U3: Triglyceride in which 3 molecules of U are bonded C42-48TAG: Triglyceride in which the total number of carbon atoms of the constituent fatty acid residues is 42 to 48 Y: Fatty acid having 16 to 18 carbon atoms Z: Fatty acid having 20 or more carbon atoms The second invention of the present invention is the folded oil and fat composition for laminated cereal expanded food according to the first invention, wherein oils and fats A, oils and fats B, and oils and fats C further satisfy the following conditions. Oils and fats A: The blending ratio of palm-based oil and lauric-based oil in the random ester-exchanged oil of palm-based oil and lauric-based oil is 55:45 to 45:55 in terms of the mass ratio of palm-based oil to lauric-based oil. The palm-based oil is one or more selected from palm stearin, the medium melting point part of palm, and the extremely hardened oil of palm stearin. The lauric-based oil is one or more selected from the extremely hardened oil of palm kernel oil and the extremely hardened oil of palm kernel olein. Oils and fats B: The palm-based oil is one or more selected from palm oil, random ester-exchanged oil of palm olein having an iodine value of 56 to 67, and random ester-exchanged oil of palm olein having an iodine value of 53 to 60. Oils and fats C: The oil is soybean oil and / or rapeseed oil. The third invention of the present invention is the folded oil and fat composition for laminated cereal expanded food according to the first invention or the second invention, which contains 3 to 13% by mass of water. The fourth invention of the present invention is a dough for layered flour puffed food in which a folded fat composition for layered flour puffed food described in any one of the first to third inventions is folded. The fifth invention of this invention is a layered flour puffed food obtained by baking the dough for layered flour puffed food described in the fourth invention. The sixth invention of this invention is a layered cereal flour puffed food according to the fifth invention, which combines foods with a water activity of 0.80 or higher. The seventh invention of this invention is a layered flour puffed food according to the fifth or sixth invention, wherein the layered flour puffed food is a pie. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a layered cereal flour puffed food that has a crisp texture even when combined with foods with high moisture content. [Modes for carrying out the invention]

[0012] The folded fat composition for layered flour puffed food according to an embodiment of the present invention is a folded fat composition for layered flour puffed food containing 20 to 70% by mass of the following fat A, 15 to 50% by mass of the following fat B, and 10 to 45% by mass of the following fat C, wherein the layered flour puffed food is combined with a food with a water activity of 0.80 or higher. Oil / Fat A: An oil / fat that satisfies the following conditions (A1) to (A5). (A1) Contains 15-45% by mass of M as a constituent fatty acid. (A2) Contains 30-80% by mass of X as a constituent fatty acid. (A3) The mass ratio of P / X as constituent fatty acids is 0.40 to 0.80. (A4) Contains 28% by mass or less of U as a constituent fatty acid. (A5) Contains 40-65% by mass of C42-48TAG. Oil B: An oil that satisfies the following conditions (B1) to (B5). (B1) Contains 17% by mass or less of X3. It contains 25-65% by mass of (B2)X2U. (B3) Contains 25-65% by mass of XU2. (B4) Contains 20% by mass or less of U3. (B5) The P / X mass ratio of the constituent fatty acids is 0.80 or higher. Oil C: An oil that satisfies the following conditions (C1) to (C2). (C1) It is liquid at 20°C. (C2) Contains 70% or more by mass of U as a constituent fatty acid.

[0013] In this invention, the folded fat composition for layered flour puffed food refers to a fat composition that is folded into the dough before baking in the production of layered flour puffed food. Folded fat compositions are sometimes called roll-in fat compositions or sheet margarine. Furthermore, in this invention, layered flour-based puffed food refers to bakery food produced by baking a layered dough made by folding multiple layers of folded fats into a dough mainly composed of wheat flour or other grain flour. Specific examples of layered flour-based puffed food include croissants, Danish pastries, and pies. Furthermore, the fats and oils contained in the folded fat composition for layered flour puffed foods refer to the total fat content of all the fats and oils included (for example, if the folded fat composition contains fat a, fat b, and butter, the fats and oils contained in the folded fat composition will be a mixture of fats and oils a, fat b, and the milk fat contained in the butter). Therefore, the fats and oils contained in the folded fat composition for layered flour puffed foods include not only the fats and oils that are blended, but also fats and oils (milk fat, etc.) contained in oil-containing raw materials such as dairy products (butter, whole milk powder, etc.).

[0014] The folded fat composition for layered flour puffed food according to the embodiment of the present invention contains 20-70% by mass of the following fat A, 15-50% by mass of the following fat B, and 10-45% by mass of the following fat C; preferably contains 25-65% by mass of the following fat A, 18-45% by mass of the following fat B, and 12-40% by mass of the following fat C; more preferably contains 30-63% by mass of the following fat A, 20-42% by mass of the following fat B, and 13-38% by mass of the following fat C; and even more preferably contains 33-60% by mass of the following fat A, 21-38% by mass of the following fat B, and 15-35% by mass of the following fat C. When the oils and fats contained in the layered flour puffed food folding composition according to the embodiment of the present invention contain the following oils and fats A, B, and C within the above ranges, a layered flour puffed food with a crisp texture can be obtained even when combined with foods with high moisture content.

[0015] The fat A used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (A1) to (A5). (A1) Contains 15-45% by mass of M as a constituent fatty acid. (A2) Contains 30-80% by mass of X as a constituent fatty acid. (A3) The mass ratio of P / X as constituent fatty acids is 0.40 to 0.80. (A4) Contains 28% by mass or less of U as a constituent fatty acid. (A5) Contains 40-65% by mass of C42-48TAG.

[0016] The fat A used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 15 to 45% by mass of M as a constituent fatty acid, preferably 20 to 40% by mass, and more preferably 25 to 35% by mass (condition (A1)). In this invention, M is a saturated fatty acid having 12 to 14 carbon atoms.

[0017] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention contains 30 to 80% by mass of X as a constituent fatty acid, preferably 35 to 75% by mass, and more preferably 40 to 72% by mass (condition (A2)). In this invention, X is a saturated fatty acid having 16 to 18 carbon atoms.

[0018] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention has a P / X mass ratio of 0.40 to 0.80 as constituent fatty acids, preferably 0.42 to 0.75, and more preferably 0.45 to 0.73 (condition (A3)). In this invention, the P / X mass ratio refers to the ratio of the P content (mass%) to the X content (mass%). In this invention, P is palmitic acid.

[0019] The fat A used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 28% by mass or less of U as a constituent fatty acid, preferably 0 to 25% by mass, and more preferably 0 to 23% by mass (condition (A4)). In this invention, U is an unsaturated fatty acid with 18 carbon atoms.

[0020] The fat A used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 40 to 65% by mass of C42-48TAG, preferably 45 to 62% by mass, and more preferably 50 to 60% by mass (condition (A5)). In this invention, C42-48TAG refers to triglycerides whose constituent fatty acid residues have a total of 42-48 carbon atoms. A triglyceride is a triacylglycerol, which is formed by the bonding of three fatty acid molecules to glycerol. The fatty acids that make up C42-C48TAG are fatty acids with 8-24 carbon atoms.

[0021] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention preferably contains less than 2% by mass of Z as a constituent fatty acid, more preferably less than 1.5% by mass, and even more preferably less than 1% by mass (condition (A6)). In this invention, Z refers to a fatty acid with 20 or more carbon atoms.

[0022] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention preferably contains less than 3% by mass of trans fatty acids, more preferably less than 2% by mass, and even more preferably less than 1% by mass (condition (A7)). In this invention, trans fatty acids may also be referred to as TFA.

[0023] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention preferably has an iodine value of 30 or less, more preferably 0 to 28, and even more preferably 0 to 25 (condition (A8)).

[0024] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention has a melting point preferably of 31 to 55°C, more preferably of 32 to 53°C, and even more preferably of 35 to 50°C (condition (A9)).

[0025] The fat A used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention can be produced using ordinary edible fats and oils without particular limitations, as long as the triglyceride composition, the composition of constituent fatty acids, etc., are within the aforementioned range. Examples of edible fats and oils used in the production of fat A include palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, etc., as well as processed fats and oils therefrom (hydrogenated oil, fractionated oil, transesterified oil), etc. Two or more of the edible fats and oils can also be used in combination.

[0026] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention is preferably a randomly transesterified oil of palm oil and lauric oil. In this invention, random transesterified fats and oils refer to fats and oils obtained by performing a transesterification reaction on the triglycerides constituting the fats and oils without regiospecificity. Furthermore, the random transesterified fat of palm-based fats and lauric fats used as fat A below will be referred to as transesterified fat a. In this invention, palm-based fats and oils refer to palm oil and processed fats and oils of palm oil (transesterified oil, fractionated oil, hydrogenated oil, etc.). Specific examples of palm-based fats and oils include palm oil, palm olein, palm stearin, palm oil melting point portion, etc. In this invention, lauric fats and oils refer to fats and oils in which lauric acid accounts for 35% by mass or more of the fatty acids constituting the fats and oils. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, highly hydrogenated palm kernel oil, highly hydrogenated palm kernel olein, highly hydrogenated coconut oil, etc.

[0027] The palm-based oil used in the production of the transesterified oil a is preferably palm stearin, palm oil with a medium melting point, or highly hardened palm stearin. The lauric oil used in the production of the transesterified oil a is preferably highly hardened palm kernel oil or highly hardened palm kernel olein.

[0028] The blending ratio of palm-based oil and lauric-based oil used in the production of the transesterified oil a is preferably 65:35 to 35:65 in mass ratio of palm-based oil to lauric-based oil, more preferably 60:40 to 40:60 in mass ratio, and even more preferably 55:45 to 45:55 in mass ratio.

[0029] The random transesterification reaction to obtain the transesterified fat a is not particularly limited as long as it is a random transesterification reaction, but it is preferably a chemical transesterification reaction using a synthetic catalyst such as sodium methoxide. Chemical transesterification can be carried out, for example, by thoroughly drying the raw material oils and fats, adding 0.1 to 1% by mass of sodium methoxide relative to the raw material oils and fats, and then performing the reaction under reduced pressure at 80 to 120°C for 0.5 to 1 hour while stirring. After the transesterification reaction is complete, the catalyst can be removed by washing with water or the like, and then decolorization and deodorization treatments, which are carried out in the normal refining process for edible oils and fats, can be performed.

[0030] The oil A used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention can be hydrogenated before or after the random transesterification reaction. The method of hydrogenation is not particularly limited and can be carried out by conventional methods. For example, hydrogenation can be carried out under conditions of a nickel catalyst, a hydrogen pressure of 0.02 to 0.3 MPa, and a temperature of 160 to 200°C.

[0031] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (B1) to (B5). (B1) Contains 17% by mass or less of X3. It contains 25-65% by mass of (B2)X2U. (B3) Contains 25-65% by mass of XU2. (B4) Contains 20% by mass or less of U3. (B5) The P / X mass ratio of the constituent fatty acids is 0.80 or higher.

[0032] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 17% by mass or less of X3, preferably 0 to 15% by mass, and more preferably 0 to 13% by mass (condition (B1)). In this invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded together.

[0033] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 25 to 65% by mass of X2U, preferably 28 to 60% by mass, more preferably 30 to 55% by mass, and even more preferably 32 to 55% by mass (condition (B2)). In this invention, X2U is a triglyceride (XUX+XXU+UXX) in which two molecules of X and one molecule of U are bonded together.

[0034] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 25 to 65% by mass of XU2, preferably 28 to 60% by mass, more preferably 30 to 58% by mass, and even more preferably 32 to 55% by mass (condition (B3)). In this invention, XU2 is a triglyceride (UXU + UUX + XUU) in which one molecule of X and two molecules of U are bonded together.

[0035] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 20% by mass or less of U3, preferably 18% by mass or less, more preferably 1 to 17% by mass, and even more preferably 3 to 15% by mass (condition (B4)). In this invention, U3 is a triglyceride (UUU) in which three uranium molecules are bonded together.

[0036] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention has a P / X mass ratio of 0.80 or higher as constituent fatty acids, preferably 0.82 to 0.98, more preferably 0.85 to 0.96, and even more preferably 0.86 to 0.93 (condition (B5)).

[0037] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably has a P2U / X2U mass ratio of 0.70 to 0.95, more preferably 0.75 to 0.90, and even more preferably 0.78 to 0.88 (condition (B6)). In this invention, the P2U / X2U mass ratio is the ratio of the P2U content (mass%) to the X2U content (mass%). Furthermore, in this invention, P2U is a triglyceride (PPU+PUP+UPP) in which two P molecules and one U molecule are bonded together.

[0038] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably has a PU2 / XU2 mass ratio of 0.80 or higher, more preferably 0.84 to 0.98, and even more preferably 0.87 to 0.95 (condition (B7)). The mass ratio of PU2 / XU2 refers to the ratio of the PU2 content (mass%) to the XU2 content (mass%). In this invention, PU2 is a triglyceride (PUU+UPU+UUP) in which one molecule of P and two molecules of U are bonded.

[0039] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably contains 90% by mass or more of Y as a constituent fatty acid, more preferably 92% by mass or more, and even more preferably 95% by mass or more (condition (B8)). In this invention, Y refers to a fatty acid having 16 to 18 carbon atoms.

[0040] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably contains 30 to 58% by mass of X as a constituent fatty acid, more preferably 33 to 55% by mass, and even more preferably 37 to 52% by mass (condition (B9)).

[0041] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably contains 40 to 68% by mass of U as a constituent fatty acid, more preferably 43 to 65% by mass, and even more preferably 46 to 62% by mass (condition (B10)).

[0042] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention has a constituent fatty acid O / U mass ratio that is preferably 0.70 to 0.90, more preferably 0.72 to 0.87, and more preferably 0.75 to 0.83 (condition (B11)). In this invention, the O / U mass ratio refers to the ratio of the O content (mass%) to the U content (mass%). Also, in this invention, O refers to oleic acid.

[0043] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention preferably contains less than 5% by mass of trans fatty acids, more preferably less than 3% by mass, and even more preferably less than 2% by mass (condition (B12)).

[0044] In the production of the layered flour puffed food folding oil composition according to the embodiment of the present invention, any edible oil may be used as the raw material oil for oil B, as long as the above conditions are met. Examples of raw material oils for oil B include various vegetable oils 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 transesterification. In the production of the layered flour puffed food folding oil composition according to the embodiment of the present invention, one or more of the above edible oils may be used as the raw material oil for oil B.

[0045] The fat B used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention is preferably a palm-based fat, more preferably palm oil, fractionated palm oil, randomly transesterified palm oil, and even more preferably palm oil, palm olein with an iodine value of 56 to 67, or randomly transesterified palm olein with an iodine value of 53 to 60.

[0046] The fat C used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention is a fat that satisfies the following conditions (C1) to (C2). (C1) It is liquid at 20°C. (C2) Contains 70% or more by mass of U as a constituent fatty acid.

[0047] The fat C used in the production of the layered flour puffed food folding fat composition according to the embodiment of the present invention is liquid at 20°C (condition (C1)).

[0048] The fat C used in the production of the layered grain flour puffed food folding fat composition according to the embodiment of the present invention contains 70% by mass or more of U as a constituent fatty acid, preferably 80% by mass or more, and more preferably 80-95% by mass (condition (C2)).

[0049] The oil C used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention preferably contains less than 5% by mass of trans fatty acids, more preferably less than 3% by mass, and even more preferably less than 2% by mass.

[0050] Specific examples of oil C used in the production of the layered grain flour puffed food folding oil composition according to embodiments of the present invention include, for example, 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 of these oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Two or more types of oil C can also be used in combination in the production of the layered grain flour puffed food folding oil composition according to embodiments of the present invention. The oil C used in the production of the layered grain flour puffed food folding oil composition according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.

[0051] The layered cereal flour puffed food folding oil composition of the embodiment of the present invention may also use oils other than those described above (for example, milk fat, milk fat fractionation oil, and other milk-derived oils).

[0052] The folded fat composition for layered flour puffed food according to the embodiment of the present invention preferably contains 75% by mass or more of fat, more preferably 80% by mass or more, and even more preferably 85-97% by mass.

[0053] The triglyceride content of oils and fats can be measured by gas chromatography (according to JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column HPLC (according to J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (according to AOCS Ce5-86). The fatty acid content of oils and fats can be measured by gas chromatography (according to AOCS Ce1f-96). The iodine value of oils and fats can be measured in accordance with "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" in the "Standard Methods for Analyzing Oils and Fats (edited by the Japan Oil Chemists' Society)". The melting point of oils and fats can be measured in accordance with "2.2.4.2-1996 Melting Point (Elevating Melting Point)" in the "Standard Methods for Analysis of Oils and Fats (edited by the Japan Oil Chemists' Society)".

[0054] The layered cereal flour puffed food folding oil composition of the embodiment of the present invention may contain, in addition to oils and fats, raw materials that are normally used in the manufacture of folding oil compositions. Specifically, the following can be incorporated: sugars such as sucrose, lactose, and liquid sugar; sugar alcohols; sweeteners such as stevia and aspartame; synthetic emulsifiers such as water, lecithin, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters; thickening stabilizers; salts such as sodium chloride and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; colorants such as β-carotene, caramel, and red yeast rice pigment; antioxidants such as tocopherol, tea extract (catechin, etc.), and rutin; dairy products such as butter, milk powder, milk peptides, milk protein, and butter enzyme hydrolysate; vegetable proteins such as wheat protein and soy protein; eggs; egg products; flavorings; seasonings; pH adjusters; food preservatives; fruits; fruit juices; coffee; nut paste; spices; cocoa mass; cocoa powder; grains; legumes; vegetables; meat; and seafood.

[0055] The folded fat composition for layered flour puffed food according to the embodiment of the present invention is an emulsion having an aqueous phase (margarine, fat spread) or shortening without an aqueous phase. When the folded fat composition for layered flour puffed food according to the embodiment of the present invention is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. When the folded fat composition for layered flour puffed food according to the embodiment of the present invention is a water-in-oil emulsion, the water content is preferably 1 to 20% by mass, more preferably 2 to 18% by mass, and even more preferably 3 to 13% by mass.

[0056] The method for producing the folded fat composition for layered flour puffed food according to the embodiments of the present invention is not particularly limited, and known manufacturing conditions and methods for folded fats can be applied. Specifically, the folded fat composition can be produced by mixing and dissolving the oil-soluble components to be blended. Furthermore, if plasticity is to be imparted to the folded fat composition, the folded fat composition can be produced by mixing and dissolving the oil phase, which is obtained by mixing the oil-soluble components to be blended, with a prepared aqueous phase as needed, emulsifying it, and then cooling and crystallizing it. In the cooling and crystallization process, the folded fat composition is preferably cooled and plasticized. The cooling conditions are preferably -0.5°C / min or higher, more preferably -5°C / min or higher. In this case, rapid cooling is preferred over slow cooling. Furthermore, after the preparation of the oil phase or after mixing and emulsifying, the folded fat composition is preferably sterilized. Examples of sterilization methods include batch type in tanks, and continuous type using plate-type heat exchangers or scrape-type heat exchangers. Cooling equipment includes closed-type continuous tube coolers, such as margarine manufacturing machines like bottlers, combinators, and perfectors, as well as plate-type heat exchangers. Another type of cooling equipment is a combination of an open-type diacooler and compressor.

[0057] The folded fat composition for layered flour puffed food according to the embodiment of the present invention is preferably plasticized and molded. The folded fat composition for layered flour puffed food according to the embodiment of the present invention is preferably a plastic folded fat composition.

[0058] The folded fat composition for layered flour puffed food according to the embodiment of the present invention can take various shapes, such as sheet, block, cylindrical, or rectangular parallelepiped. Among these, the sheet shape is preferred. When the folded fat composition for layered flour puffed food according to the embodiment of the present invention is in sheet form, the preferred size is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

[0059] The dough for layered flour-based puffed food according to the embodiment of the present invention has the folding oil composition for layered flour-based puffed food according to the embodiment of the present invention folded into it. In the present invention, the dough for layered flour-based puffed food is the dough before baking obtained by folding the folding oil composition into the dough before folding, which is obtained by kneading raw materials such as flour, oil for dough kneading, sugar, dairy products, eggs, salt, and water. In the present invention, flour refers to grains that have been ground into a powder. Specific examples of flour include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc. The flour blended into the dough before folding is preferably wheat flour. The flour blended into the dough before folding preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass. The aforementioned dough before folding may contain, in addition to grain flour, the usual amounts of ingredients typically incorporated into dough before folding (flours such as activated gluten, starch, and cellulose powder; yeast, yeast food, enzymes; salt; sugars and sugar alcohols such as granulated sugar and refined sugar; eggs (whole eggs, liquid eggs); various egg products; skim milk powder; dairy products such as milk; fats and oils incorporated into the dough (margarine, fat spread, shortening, butter, etc.); water; water-based components such as soy milk, etc.).

[0060] The method for producing the dough for layered flour puffed food according to the embodiments of the present invention is not particularly limited, and known production conditions and methods for layered flour puffed food dough can be applied. The dough for layered flour puffed food according to the embodiments of the present invention can be produced, for example, through the steps of mixing the raw materials, fermentation (primary fermentation), dividing and rounding, retarding, folding, retarding, folding, retarding, shaping, and proofing (final fermentation). Folding is performed, for example, by wrapping a sheet-like folding oil composition with the dough before folding and folding it, and then further stretching and folding it to form many layers. The number of times folding and retarding are adjusted as appropriate depending on the product. If the dough for layered flour puffed food is pie dough, the fermentation step is omitted. The dough before or after proofing may be stored frozen. In addition, fruits, jams, creams, etc. may be used as fillings or toppings in addition to the dough.

[0061] In the dough for layered flour puffed food according to the embodiment of the present invention, the layered flour puffed food folding oil composition according to the embodiment of the present invention is preferably folded in at a rate of 25 to 160 parts by mass, more preferably 30 to 130 parts by mass, even more preferably 35 to 110 parts by mass, and most preferably 65 to 100 parts by mass, relative to 100 parts by mass of flour contained in the dough before folding.

[0062] The dough for layered flour puffed food according to the embodiment of the present invention preferably has 12 to 576 folds (layers), and more preferably 16 to 256.

[0063] The layered flour puffed food according to the embodiment of the present invention is obtained by baking the dough for the layered flour puffed food according to the embodiment of the present invention. The layered flour-based food product according to an embodiment of the present invention is preferably a croissant, a Danish pastry, or a pie, and more preferably a pie.

[0064] The method for baking (manufacturing) the layered flour puffed food according to the embodiment of the present invention is not particularly limited and can be baked using the same baking method (manufacturing method) as conventionally known layered flour puffed food. Specific examples of baking methods include oven heating, direct baking, high-frequency heating (microwave heating), etc. The method for baking the layered flour puffed food according to the embodiment of the present invention is preferably oven heating. The oven heating is preferably at a heating temperature of 190 to 240°C and for a heating time of 5 to 30 minutes.

[0065] The layered flour puffed food obtained by baking a dough for layered flour puffed food according to an embodiment of the present invention, into which the layered flour puffed food folding oil composition according to an embodiment of the present invention has been folded, has a crisp texture even when combined with foods with high moisture content. Therefore, the layered flour puffed food folding oil composition according to an embodiment of the present invention is suitable as a folding oil for layered flour puffed food that is combined with foods with high moisture content. In other words, the layered flour puffed food folding oil composition according to an embodiment of the present invention is used in layered flour puffed food that is combined with foods with a water activity of 0.80 or higher.

[0066] The layered flour puffed food of the embodiment of the present invention is preferably combined with a food having a water activity of 0.80 or higher. The food combined with the layered flour puffed food of the embodiment of the present invention has a water activity of 0.80 or higher, preferably 0.85 or higher, more preferably 0.87 to 0.999, and even more preferably 0.90 to 0.990. Specific examples of the food combined with the layered flour puffed food of the embodiment of the present invention include whipped cream, custard cream, flower paste, processed fruit products, red bean paste, jam, chocolate ganache, raw chocolate, buttercream, prepared foods, etc. The food combined with the layered flour puffed food of the embodiment of the present invention is preferably whipped cream. The method for combining a food with a water activity of 0.80 or higher with the layered flour puffed food according to the embodiment of the present invention is not particularly limited and can be carried out by known methods such as sandwiching, injecting, or coating.

[0067] The layered flour puffed food obtained by baking a dough for layered flour puffed food according to an embodiment of the present invention, into which the layered flour puffed food folding oil composition according to an embodiment of the present invention has been folded, retains a crisp texture even when stored in the refrigerator. Therefore, the layered flour puffed food folding oil composition according to an embodiment of the present invention is suitable as a folding oil for layered flour puffed food that is stored in the refrigerator. In other words, the layered flour puffed food folding oil composition according to an embodiment of the present invention is preferably used in layered flour puffed food that is stored in the refrigerator. Furthermore, the layered flour puffed food according to an embodiment of the present invention is preferably stored in the refrigerator. Note that in this invention, refrigeration refers to storage at 5 to 10°C.

[0068] The layered flour puffed food according to the embodiment of the present invention retains a crisp texture even when combined with foods with high moisture content. Furthermore, the layered flour puffed food according to the embodiment of the present invention retains a crisp texture even when stored in the refrigerator. [Examples]

[0069] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. The triglyceride content of oils and fats was measured by gas chromatography (according to JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column HPLC (according to J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (according to AOCS Ce5-86). The fatty acid content of the oils and fats was measured by gas chromatography (according to AOCS Ce1f-96). The iodine value of oils and fats was measured in accordance with "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the "Standard Methods for Analysis of Oils and Fats (edited by the Japan Oil Chemists' Society)". The melting point of the oils and fats was measured in accordance with "2.2.4.2-1996 Melting Point (Elevating Melting Point)" of the "Standard Methods for Analysis of Oils and Fats (edited by the Japan Oil Chemists' Society)".

[0070] [Manufacturing of oil and fat A1] Fifteen parts by mass of palm stearin (iodine value: 32), thirty-five parts by mass of palm oil with an intermediate melting point (iodine value: 45), and fifty parts by mass of highly hardened palm kernel oil (lauric acid content: 48.4% by mass) were mixed. The resulting mixed oil was subjected to a random transesterification reaction to obtain oil and fat A1 (M content: 32.4% by mass, X content: 43.9% by mass, P / X mass ratio: 0.693, U content: 20.3% by mass, C42-48TAG content: 54.4% by mass, Z content: 0.5% by mass, TFA content: 0.1% by mass, iodine value: 23, melting point: 37.0°C). The random transesterification reaction was carried out according to a conventional method. The raw material oils were thoroughly dried, and 0.2% by mass of sodium methoxide was added relative to the raw material oils. The reaction was then carried out under reduced pressure at 120°C for 0.5 hours with stirring.

[0071] [Manufacturing of oil and fat A2] 50 parts by mass of palm kernel olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stearin (iodine value: 32) were mixed. The resulting mixed oil was subjected to a random transesterification reaction, followed by hydrogenation until the iodine value was 2 or less, to obtain oil A2 (M content: 27.4% by mass, X content: 68.5% by mass, P / X mass ratio: 0.489, U content: 0.3% by mass, C42~48TAG content: 54.4% by mass, Z content: 0.6% by mass, TFA content: 0% by mass, iodine value: less than 1, melting point: 47.8℃). The random transesterification reaction was carried out in the same manner as with oil A1. The hydrogenation reaction was carried out at 160-200°C using a nickel catalyst until the iodine value was 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed to obtain a highly hardened oil.

[0072] [Oil B1] Palm oil (iodine value: 51) was mixed with fat B1 (X3 content: 7.3 mass%, X2U content: 48.3 mass%, XU2 content: 36.9 mass%, U3 content: 5.2 mass%, P / X mass ratio: 0.905, P2U / X 2U: 0.839, PU2 / XU2: 0.911, Y content: 97.8% by mass, X content: 48.3% by mass, U content: 49.3% by mass, O / U mass ratio: 0.803, TFA content: 0.5% by mass).

[0073] [Oil B2] Palm olein (iodine value: 60) was added to fat B2 (X3 content: 0.6 mass%, X2U content: 38.0 mass%, XU2 content: 52.0 mass%, U3 content: 7.3 mass%, P / X mass ratio: 0.899, P2U / X2U: 0.841, PU2 / XU2: 0.910, Y content: 97.9% by mass, X content: 39.6% by mass, U content: 58.1% by mass, O / U mass ratio: 0.783, TFA content: 0.9% by mass).

[0074] [Manufacturing of oil and fat B3] Palm olein (iodine value: 56) was subjected to a random transesterification reaction to obtain oil and fat B3 (X3 content: 11.3% by mass, X2U content: 36.6% by mass, XU2 content: 37.5% by mass, U3 content: 11.9% by mass, P / X mass ratio: 0.901, P2U / X2U: 0.822, PU2 / XU2: 0.920, Y content: 98.0% by mass, X content: 44.4% by mass, U content: 53.4% ​​by mass, O / U mass ratio: 0.794, TFA content: 0.7% by mass). The random transesterification reaction was carried out in the same manner as with oil A1.

[0075] [Oil b1] Palm stearin (iodine value: 32) was added to oil b1 (X3 content: 36.2 mass%, X2U content: 40.5 mass%, XU2 content: 17.0 mass%, U3 content: 2.3 mass%, P / X mass ratio: 0.926, P2 U / X2U: 0.849, PU2 / XU2: 0.906, Y content: 97.7% by mass, X content: 67.5% by mass, U content: 30.1% by mass, O / U mass ratio: 0.831, TFA content: 0.2% by mass).

[0076] [Oil C1] Soybean oil was used as oil and fat C1 (property at 20°C: liquid, U content: 84.0% by mass, TFA content: 1.3% by mass).

[0077] <Manufacturing of sheet margarine> According to the formulations in Tables 1 and 2, the oil phase and aqueous phase were prepared separately, and the aqueous phase was mixed with the oil phase and emulsified. The resulting emulsion was rapidly cooled and kneaded, and then extruded into a sheet (300 mm long x 200 mm wide x 10 mm thick) to produce the sheet margarines of Examples 1 to 3 and Comparative Examples 1 to 2.

[0078] <Pie manufacturing> A pie was prepared using a mixture of 50 parts by mass of cake flour, 50 parts by mass of bread flour, 13 parts by mass of kneaded margarine, 1 part by mass of salt, 46 parts by mass of water, and 0.2 parts by mass of dough improver, following steps 1 to 8 below. The hardness and texture of the obtained pie were evaluated according to the following method. The results are shown in Tables 1 and 2. Step 1: Put all ingredients (cake flour, Add the strong flour, kneaded margarine, salt, water, and dough improver. Step 2: Mix at low speed for 3 minutes. Step 3: Mix at medium speed for 3 minutes. Step 4: Let the dough obtained in Step 3 rest overnight at 4°C. Step 5: Fold 80 mass portions of each sheet of margarine into the dough obtained in Step 4 before folding. It's packed. (144 layers, folded into quarters and then into thirds twice) Step 6: Roll out the pie dough obtained in Step 5 to a thickness of 2 mm (according to the sheeter markings). Step 7: Cut out the shapes using an 8.5cm x 5.5cm cookie cutter. Step 8: Bake the pie dough in the oven (top heat 200°C, bottom heat 210°C) for 20 minutes.

[0079] <Hardness Evaluation> A pie crust was cut in half horizontally, filled with 5g of whipped cream (water activity: 0.988), and stored at 5°C for 3 days to prepare the sample for measurement. The hardness of the pie was measured using a rheometer (Yamaden Co., Ltd., CREEP METER RE2-33005B). A 30mm wide wedge-shaped plunger (made of resin) was used for the rheometer measurement. The hardness measured by the rheometer was defined as the total energy at 100% deformation (when the plunger penetrated the pie). A smaller rheometer measurement indicates that the pie is more easily bitten.

[0080] <Evaluation of texture> A pie crust was cut in half horizontally, filled with 5g of whipped cream (water activity: 0.988), and stored at 5°C for 3 days to serve as the evaluation sample. Ten expert panel members tasted the pie and scored its crispness on a 4-point scale from 1 to 4, according to the evaluation criteria below. The average score from each panel member was calculated and evaluated according to the following criteria. A score of ◎, ○, or △ for crispness indicated that the pie had a good crisp texture. The results are shown in Tables 1 and 2. Furthermore, the expert panel that evaluated the pie's texture regularly receives training in sensory evaluation of food textures, resulting in minimal individual differences in their sensory evaluation results. <Evaluation Criteria> 4 points: Crisp and easy to bite 3 points: Slightly crisp. 2 points: Slightly unclear 1 point: Not clear or decisive <Average score> ◎: 3.5 points or higher ○: 3.0 points or higher, less than 3.5 points △: 2.0 points or more, less than 3.0 points ×: Less than 2.0 points

[0081] [Table 1]

[0082] [Table 2]

[0083] The pies made using the sheet margarine in the example retained a crisp texture even when combined with foods with high moisture content. On the other hand, the pies made using the comparative sheet margarine had a poor texture when combined with foods with high moisture content.

Claims

1. A folded fat composition for layered grain flour puffed food, comprising 85 to 97% by mass of fats and oils, wherein the fats and oils contained are 33 to 60% by mass of the following fat A, 21 to 33% by mass of the following fat B, and 15 to 35% by mass of the following fat C, wherein the layered grain flour puffed food is a layered grain flour puffed food intended to be stored under refrigeration in combination with a food with a water activity of 0.80 or higher. Oil A: A randomly transesterified oil of palm oil and lauric oil that satisfies the following conditions (A1) to (A9). (A1) Contains 25 to 35% by mass of M as a constituent fatty acid. (A2) Contains 40 to 72% by mass of X as a constituent fatty acid. (A3) The mass ratio of P / X as constituent fatty acids is 0.45 to 0.

73. (A4) Contains 0 to 23% by mass of U as a constituent fatty acid. (A5) Contains 50-60% by mass of C42-48TAG. (A6) Contains less than 1% by mass of Z as a constituent fatty acid. (A7) Contains less than 1% by mass of trans fatty acids as constituent fatty acids. (A8) The iodine value is between 0 and 25. (A9) The melting point is 35-50°C. Oil B: A palm-based oil that satisfies the following conditions (B1) to (B12). (B1) Contains 0 to 13% by mass of X3. It contains 32 to 55% by mass of (B2)X2U. (B3) Contains 32 to 55% by mass of XU2. (B4) Contains 3 to 15% by mass of U3. (B5) The P / X mass ratio as constituent fatty acids is 0.86 to 0.

93. (B6) Contains 95% or more of Y as a constituent fatty acid. (B7) Contains 42-62% by mass of U as a constituent fatty acid. (B8) The mass ratio of P2U / X2U is 0.78 to 0.

88. (B9) The mass ratio of PU2 / XU2 is 0.87 to 0.

95. (B10) Contains 37 to 52% by mass of X as a constituent fatty acid. (B11) The constituent fatty acids have a mass ratio of O / U of 0.75 to 0.

83. (B12) Contains less than 2% by mass of trans fatty acids as constituent fatty acids. Oil C: An oil that satisfies the following conditions (C1) to (C2). (C1) It is liquid at 20°C. (C2) Contains 70% or more by mass of U as a constituent fatty acid. Under the above conditions, X, U, M, P, X3, X2U, XU2, U3, C42-48TAG, Y, Z, and O represent the following, respectively. X: Saturated fatty acids with 16-18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms M: Saturated fatty acids with 12-14 carbon atoms P: Palmitic acid X3: A triglyceride in which three molecules of X are bonded together. X2U: A triglyceride in which two molecules of X and one molecule of U are bonded together. XU2: A triglyceride in which one molecule of X and two molecules of U are bonded together. U3: A triglyceride in which three u molecules are bonded together. C42-48 TAG: Triglycerides whose constituent fatty acid residues have a total of 42-48 carbon atoms. Y: Fatty acids with 16 to 18 carbon atoms Z: Fatty acids with 20 or more carbon atoms O: Oleic acid

2. The layered cereal flour puffed food folding oil composition according to claim 1, wherein oil A, oil B, and oil C further satisfy the following conditions. Oil A: A random transesterified oil of palm oil and lauric oil, where the blending ratio of palm oil to lauric oil is 55:45 to 45:55 by mass ratio of palm oil to lauric oil, and the palm oil is one or more selected from palm stearin, palm mid-melting point portion, and highly hardened palm stearin oil, and the lauric oil is one or more selected from highly hardened palm kernel oil and highly hardened palm kernel olein oil. Oils and fats B: Palm-based oils and fats consist of one or more types selected from palm oil, palm olein with an iodine value of 56 to 67, and randomly transesterified palm olein with an iodine value of 53 to 60. Fats and oils C: The fat is soybean oil and / or rapeseed oil.

3. A folded oil composition for layered grain flour puffed food according to claim 1 or claim 2, comprising 3 to 13% by mass of water.

4. A dough for layered flour puffed food in which the layered flour puffed food folding oil composition according to any one of claims 1 to 3 is folded.

5. A layered flour puffed food obtained by baking the dough for layered flour puffed food described in claim 4.

6. The layered cereal flour puffed food according to claim 5, which is a combination of foods with a water activity of 0.80 or higher.

7. The layered flour puffed food according to claim 5 or claim 6, wherein the layered flour puffed food is a pie.

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