PLASTIC OIL AND FAT AND ROLL-IN OIL AND FAT COMPOSITION USING SAME

Abstract

The present invention provides an oil and fat having plasticity and excellent meltability in the mouth in a wide range of temperatures and a roll-in oil and fat composition using the plastic oil and fat having excellent extensibility and excellent meltability in the mouth in a wide range of temperatures. This roll-in oil and fat composition that has a stiff texture and exhibits excellent extensibility and superior intraoral solubility over a wide range of temperature is obtained by using a transesterified oil and fat which contains, with respect to the total amount of all constituent fatty acids, 5-25 wt % of lauric acid, 5-25 wt % of palmitic acid, and 10-35 wt % of stearic acid, and in which the weight ratio of stearic acid to palmitic acid (stearic acid/palmitic acid) is 0.5-7.

Claims

1. A transesterified oil and fat in which a lauric acid content is 5 to 25 wt %, a palmitic acid content is 5 to 25 wt % and a stearic acid content is 10 to 35 wt % with respect to all constituent fatty acids, and a weight ratio of stearic acid/palmitic acid is 0.5 to 7.

2. The transesterified oil and fat according to claim 1, wherein a rising melting point is 30 to 40 C., an SFC at 20 C. is 20 to 50%, and an SFC at 35 C. is 12% or less.

3. A roll-in oil and fat composition comprising 15 to 80 wt % of the transesterified oil and fat according to claim 1 in an oil phase.

4. A layered bakery food product using the roll-in oil and fat composition according to claim 3.

5. A roll-in oil and fat composition comprising 15 to 80 wt % of the transesterified oil and fat according to claim 2 in an oil phase.

6. A layered bakery food product using the roll-in oil and fat composition according to claim 5.

Description

EXAMPLES

[0051] The present invention will be described below in more detail with reference to examples. Here, in the example, % and parts refer to a value based on weight unless otherwise specified. Here, a fatty acid composition, a rising melting point and and an SFC of an oil and fat were measured by the following methods. [0052] Fatty acid composition: measured according to a method described in Japanese Oil Chemistry Association Standard Oil Analysis Test Method (1996 edition) 2.4.1.2 Methyl esterification method (boron trifluoride methanol method) [0053] Rising melting point: measured according to a method described in Japanese Oil Chemistry Association Standard Oil Analysis Test Method (1996 edition) 2.2.4.2 (rising melting point) [0054] SFC: measured according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR

[0055] (Preparation of Transesterified Oil and Fat)

Example 1

[0056] 44 parts of a palm oil-fractionated low-melting point fraction (with an iodine value of 67), 40 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26) and 16 parts of rapeseed extremely hardened oil (with an iodine value of 1.2) were mixed together, and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method and a transesterified oil and fat 1 was obtained as a refined oil. The composition of the obtained oil and fat 1 is shown in Table 1.

Example 2

[0057] 25 parts of a palm oil-fractionated low-melting point fraction (with an iodine value of 67), 40 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26), 23 parts of rapeseed extremely hardened oil (with an iodine value of 1.2) and 12 parts of rapeseed oil were mixed together, and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 2 was obtained as a refined oil. The composition of the obtained oil and fat 2 is shown in Table 1.

Example 3

[0058] 34 parts of a palm oil-fractionated low-melting point fraction (with an iodine value of 67), 30 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26), 27 parts of rapeseed extremely hardened oil (with an iodine value of 1.2) and 9 parts of rapeseed oil were mixed together, and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 3 was obtained as a refined oil. The composition of the obtained oil and fat 3 is shown in Table 1.

Example 4

[0059] 40 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26), 30 parts of rapeseed extremely hardened oil (with an iodine value of 1.2) and 30 parts of rapeseed oil were mixed together, and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 4 was obtained as a refined oil. The composition of the obtained oil and fat 4 is shown in Table 1.

Comparative Example 1

[0060] 50 parts of palm oil (with an iodine value of 52), 40 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26) and 10 parts of a fractionated palm high-melting point fraction (with an iodine value of 42) were mixed together and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 5 was obtained as a refined oil. The composition of the obtained oil and fat 5 is shown in Table 1.

Comparative Example 2

[0061] 55 parts of palm oil (with an iodine value of 52), 40 parts of a palm kernel oil-fractionated low-melting point fraction (with an iodine value of 26) and 5 parts of rapeseed extremely hardened oil (with an iodine value of 1.2) were mixed together and a random transesterification reaction was caused using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 6 was obtained as a refined oil. The composition of the obtained oil and fat 6 is shown in Table 1.

TABLE-US-00001 TABLE 1 Comparative Comparative Example 1 Example 2 Example 3 Example 4 Example 1 Example 2 Transesterified Oil and fat 1 Oil and fat 2 Oil and fat 3 Oil and fat 4 Oil and fat 5 Oil and fat 6 oil and fat Lauric acid 15.3 15.6 11.4 15.7 15.5 15.4 content % Palmitic acid 18.6 13.3 15.1 5.9 33.2 28.9 content % Stearic acid 18.0 24.3 27.9 30.4 4.0 8.2 content % St/P ratio 1.0 1.8 1.8 5.2 0.1 0.3 Rising melting 33.2 35.4 34.9 32.0 33.7 33.3 point C. SFC 20 C. 27.9 31.7 40.0 32.1 29.7 27.2 SFC 35 C. 2.6 4.0 8.6 4.9 2.4 1.9 St/P ratio: weight ratio of stearic acid/palmitic acid

[0062] In order to prepare a roll-in oil and fat composition, the following medium-melting point transesterified oil and fat and high-melting point transesterified oil and fat were separately prepared.

(Medium-Melting Point Transesterified Oil and Fat)

[0063] A random transesterification reaction was caused in a mixed oil and fat including 50 parts of palm oil (with an iodine value of 52) and 50 parts of palm kernel oil (with an iodine value of 18) using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method, and a transesterified oil and fat 7 was obtained as a refined oil. A melting point of the oil and fat 7 was 32 C.

(High-Melting Point Transesterified Oil and Fat)

[0064] A random transesterification reaction was caused in a mixed oil and fat including 60 parts of a palm oil high-melting point fraction (with an iodine value of 40), 37 parts of palm oil (with an iodine value of 52), and 3 parts of high erucic acid rapeseed extremely hardened oil (with an iodine value of 1.0) using sodium methylate as a catalyst. Then, decolorization and deodorization were performed by a general method and a transesterified oil and fat 8 was obtained as a refined oil. A melting point of the oil and fat 8 was 46 C.

[0065] (Preparation of Roll-In Oil and Fat Composition)

Example 5

[0066] Molten oils of 22.1 parts of the oil and fat 1 prepared in Example 1, 10.1 parts of the oil and fat 7, 20 parts of the oil and fat 8, 21 parts of butter oil and 11 parts of rapeseed oil were mixed together and 0.1 parts of lecithin was added to prepare an oil phase. 1.2 parts of table salt was added to 14.5 parts of water to prepare an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 C. and subjected to preliminary emulsification, and quenched and kneaded by a combination device, and thereby a roll-in oil and fat composition 1 having a favorable structure was obtained. Here, the rising melting point of the oil phase was 33.6 C.

Example 6

[0067] A roll-in oil and fat composition 2 was prepared in the same manner as in Example 5 except that 22.1 parts of the oil and fat 2 prepared in Example 2 was used in place of 22.1 parts of the oil and fat 1 and thereby a roll-in oil and fat composition 2 was obtained. Here, the rising melting point of the oil phase was 36.1 C.

Example 7

[0068] Molten oils of 32.1 parts of the oil and fat 3 prepared in Example 3, 10.1 parts of the oil and fat 7, 10 parts of the oil and fat 8, 21 parts of butter oil and 11 parts of rapeseed oil were mixed together and 0.1 parts of lecithin was added to prepare an oil phase. 1.2 parts of table salt was added to 14.5 parts of water to prepare an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 C. and subjected to preliminary emulsification, and quenched and kneaded by a combination device and thereby a roll-in oil and fat composition 3 having a favorable structure was obtained. Here, the rising melting point of the oil phase was 36.3 C.

Example 8

[0069] Molten oils of 22.1 parts of the oil and fat 4 prepared in Example 4, 10.1 parts of the oil and fat 7, 20 parts of the oil and fat 8, 21 parts of butter oil and 11 parts of rapeseed oil were mixed together and 0.1 parts of lecithin was added to prepare an oil phase. 1.2 parts of table salt was added to 14.5 parts of water to prepare an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 C. and subjected to preliminary emulsification, and quenched and kneaded by a combination device, and thereby a roll-in oil and fat composition 4 having a favorable structure was obtained. Here, the rising melting point of the oil phase was 35.9 C.

Comparative Example 3

[0070] A roll-in oil and fat composition was prepared in the same manner as in Example 5 except that 22.1 parts of the oil and fat 5 prepared in Comparative Example 1 was used in place of 22.1 parts of the oil and fat 1, and thereby a roll-in oil and fat composition 5 was obtained. Here, the rising melting point of the oil phase was 37.4 C.

Comparative Example 4

[0071] A roll-in oil and fat composition was prepared in the same manner as in Example 5 except that 22.1 parts of the oil and fat 6 prepared in Comparative Example 2 was used in place of 22.1 parts of the oil and fat 1 and thereby a roll-in oil and fat composition 6 was obtained. Here, the rising melting point of the oil phase was 34.3 C.

[0072] Table 2 shows analysis results of the roll-in oil and fat compositions prepared in Examples 5 to 8, and Comparative Examples 3 to 4.

TABLE-US-00002 TABLE 2 Comparative Comparative Example 5 Example 6 Example 7 Example 8 Example 3 Example 4 Roll-in oil and fat Composition 1 Composition 2 Composition 3 Composition 4 Composition 5 Composition 6 Oil and fat 1 22.1 (Example 1) Oil and fat 2 22.1 (Example 2) Oil and fat 3 32.1 (Example 3) Oil and fat 4 22.1 (Example 4) Oil and fat 5 22.1 (Comparative Example 1) Oil and fat 6 22.1 (Comparative Example 2) Medium-melting 10.1 10.1 10.1 10.1 10.1 10.1 point transesterified oil and fat 7 High-melting 20.0 20.0 10.0 20.0 20.0 20.0 point transesterified oil and fat 8 Rapeseed oil 11.0 11.0 11.0 11.0 11.0 11.0 Butter oil 21.0 21.0 21.0 21.0 21.0 21.0 Oil phase rising 33.6 36.1 36.3 35.9 37.4 34.3 melting point C. SFC 20 C. 28.3 29.6 29.3 29.0 29.3 28.3 SFC 35 C. 6.3 6.4 6.2 6.3 6.4 6.3

[0073] (Preparation of Layered Bakery Food Product)

[0074] Using the roll-in oil and fat compositions 1 to 6 prepared in Examples 5 to 8 and Comparative Examples 3 to 4, croissants were prepared according to the following formulation.

TABLE-US-00003 Croissant dough formulation Strong flour 100 parts by weight White sugar 8 parts by weight Table salt 1.6 parts by weight Powdered skimmed milk 3 parts by weight Whole egg 10 parts by weight Malt syrup 0.5 parts by weight Kneaded oil and fat 6 parts by weight Yeast 3 parts by weight Yeast food 0.1 parts by weight Water 50 parts by weight

[0075] 50 parts by weight of the roll-in oil and fat composition was used versus the strong flour.

Examples 9 to 12 and Comparative Examples 5 to 6

[0076] The croissant dough raw material was kneaded and fermented in a container at 28 C. and a humidity of 75% for 60 minutes and then retarded in a freezer at 18 C. for 60 minutes. The roll-in oil and fat compositions of Examples 5 to 8 and Comparative Examples 3 to 4 were folded in (50% versus the flour), folding three times in a reverse-seater was performed twice, the compositions were retarded in a freezer at 7 C. for 60 minutes, folding three times was performed once in the reverse-seater, and then retarding in a freezer was performed at 7 C. for 45 minutes. Next, the compositions were finally spread and molded until the dough thickness reached 4 mm in the reverse-seater. After molding, the compositions were fermented in a container at 32 C. and a humidity of 75% for 60 minutes, and then baked in an oven at a temperature of 210 C. in the container for 16 minutes, and thereby croissants 1 to 6 were obtained.

[0077] (Evaluation of Stiffness and Extensibility of Roll-In Oil and Fat Composition)

[0078] The roll-in oil and fat compositions of which a temperature was controlled in a thermostatic chamber at 10 C. and 20 C. were wrapped in doughs and folded (50% versus the flour), folding three times in a reverse-seater was performed twice, and the extensibility of the roll-in oil and fat compositions was evaluated according to the following criteria. In addition, the stiffness of the roll-in oil and fat composition was evaluated from dough states during final spreading according to the following criteria. The evaluation results are shown in Table 3. O or higher was determined to be satisfactory in all evaluations.

(Evaluation of Roll-In (Extensibility) When a Temperature Was Controlled to be 10 C.)

[0079] : The oil and fat finely extended to the edge without breaking in the roll-in oil and fat composition. [0080] O: Dough remained on the edge although the roll-in oil and fat composition did not break. [0081] : Slight breaking was observed in the roll-in oil and fat composition but the dough remained on the edge. [0082] X: The roll-in oil and fat broke and was difficult to extend.

(Evaluation of Roll-In (Extensibility) When a Temperature Was Controlled to be 20 C.)

[0083] : The roll-in oil and fat extended without breaking and did not soften, and the dough did not shrink. [0084] O: The roll-in oil and fat extended without breaking, but it was slightly softened, and the dough shrank. [0085] : The roll-in oil and fat extended without breaking, but it was softened, and the dough shrank. [0086] X: The roll-in oil and fat was softened and kneaded into the dough.

(Molded Dough State After Final Spreading (Evaluation of Stiffness))

[0087] : The stiffness of the dough was strong, the dough did not shrink at all, and moldability was favorable. [0088] O: The dough had stiffness and did not shrink at all, and moldability was favorable. [0089] : The dough was slightly soft and shrank slightly, and thus moldability was inferior. [0090] X: The dough was soft and shrank, and thus moldability was poor.

[0091] (Evaluation of Layered Bakery Food Products)

[0092] The croissants 1 to 6 prepared above were subjected to sensory evaluation by 7 panelists, and meltability in the mouth and textures (crispy texture and crunchy texture) one day after baking were evaluated. The results are shown in Table 3. B or higher was determined to be satisfactory in all evaluations.

(Meltability in the Mouth)

[0093] : Very favorable [0094] O: Favorable [0095] A: Slightly poor [0096] X: Poor

(Textures)

[0097] : Both a crispy texture and a crunchy texture were very favorable [0098] O: Both a crispy texture and a crunchy texture were favorable [0099] : Slightly poor crispy texture and crunchy texture [0100] X: Poor crispy texture and crunchy texture

TABLE-US-00004 TABLE 3 Comparative Comparative Example 9 Example 10 Example 11 Example 12 Example 5 Example 6 Roll-in composition Composition 1 Composition 2 Composition 3 Composition 4 Composition 5 Composition 6 Extensibility at a controlled temperature of 10 C. Extensibility at a X controlled temperature of 20 C. Final spreading, X moldability Croissant 1 2 3 4 5 6 Meltability in the mouth Texture

[0101] As shown in Table 3, the roll-in oil and fat compositions 1 to 4 in which the transesterified oils and fats 1 to 4 of the present invention were used had favorable extensibility at 10 to 20 C. and had excellent stiffness. In addition, the croissants 1 to 4 baked using the roll-in oil and fat compositions 1 to 4 had favorable meltability in the mouth and a favorable crispy texture and crunchy texture.

Example 13

[0102] Molten oils of 59.5 parts of the oil and fat 3 prepared in Example 3, 10 parts of the oil and fat 8, and 13.5 parts of rapeseed oil were mixed together and stearic acid monoglyceride (product name: Emulsion MS commercially available from Riken Vitamin Co., Ltd.) and 0.1 parts of lecithin were added to prepare an oil phase. 1 part of table salt was added to 15.8 parts of water to prepare an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 C. and subjected to preliminary emulsification, and quenched and kneaded by a combination device, and thereby a roll-in oil and fat composition 7 having a favorable structure was obtained. Here, the rising melting point of the oil phase was 37.4 C.

Comparative Example 7

[0103] As a high-melting point transesterified oil and fat 9, a transesterified refined oil (with an iodine value of 0.8 and a rising melting point of 53 C.) of a mixed oil containing 52 parts of rapeseed extremely hardened oil, 38 parts of palm kernel extremely hardened oil and 10 parts of high erucic acid rapeseed extremely hardened oil was prepared.

[0104] Molten oils of 47 parts of the oil and fat 5 prepared in Comparative Example 1, 17 parts of the oil and fat 8, 5.5 parts of the oil and fat 9 and 13.5 parts of rapeseed oil were mixed together, and stearic acid monoglyceride (product name: Emulsion MS commercially available from Riken Vitamin Co., Ltd.) and 0.1 parts of lecithin were added to prepare an oil phase. 1 part of table salt was added to 15.8 parts of water to prepare an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 C. and subjected to preliminary emulsification, and quenched and kneaded by a combination device, and thereby a roll-in oil and fat composition 8 having a favorable structure was obtained. Here, the rising melting point of the oil phase was 37.5 C.

[0105] Table 4 shows analysis results of the roll-in oil and fat compositions prepared in Example 13 and Comparative Example 7.

TABLE-US-00005 TABLE 4 Example 13 Comparative Example 7 Roll-in oil and fat Composition 7 Composition 8 Oil and fat 3 (Example 3) 59.5 Oil and fat 5 (Comparative 47.0 Example 1) Oil and fat 8 10.0 17.0 Oil and fat 9 5.5 Rapeseed oil 13.5 13.5 Oil phase rising melting 37.4 38.5 point C. SFC 20 C. 33.3 34.1 SFC 35 C. 8.0 8.7

Example 14 and Comparative Example 8

[0106] In the same manner as in Examples 9 to 12, croissants were prepared using the roll-in oil and fat compositions 7 and 8 prepared in Example 13 and Comparative Example 7, and croissants 7 and 8 were obtained. The stiffness and extensibility of the roll-in oil and fat compositions 7 and 8 were evaluated under conditions of 10 C. and 20 C. in the same manner as in Examples 9 to 12. In addition, the croissants 7 and 8 were evaluated in the same manner as in Examples 9 to 12. The results are shown in Table 5.

TABLE-US-00006 TABLE 5 Example 14 Comparative Example 8 Roll-in oil and fat Composition 7 Composition 8 Extensibility at a controlled temperature of 10 C. Extensibility at a controlled temperature of 20 C. Final spreading, moldability Croissant 7 8 Meltability in the mouth X Texture [Industrial Applicability]

[0107] According to the present invention, it is possible to provide a low trans type oil and fat having extensibility and excellent plasticity in a wide range of temperatures, a roll-in oil and fat composition having strong stiffness and excellent extensibility in a wide range of temperatures using the plastic oil and fat, and a layered bakery food product using the roll-in oil and fat composition and having an excellent crispy texture and meltability in the mouth after baking.