CN105025728B

CN105025728B - Fat or oil composition

Info

Publication number: CN105025728B
Application number: CN201480012087.2A
Authority: CN
Inventors: 太田晶; 桑田和彦; 横山和明
Original assignee: SANKICHI YUSHI KK
Current assignee: SANKICHI YUSHI KK
Priority date: 2013-12-26
Filing date: 2014-12-26
Publication date: 2018-08-28
Anticipated expiration: 2034-12-26
Also published as: CN105025728A; WO2015099160A1; HK1214088A1

Abstract

The present invention provide high temperature, through when the exudation of caused unthickened fuel, firmness change, shape-retaining ability are particularly enhanced caused by long-term preservation, coating fat or oil composition that also required physical property, mouthfeel, flavor also disclosure satisfy that in addition, cream fat or oil composition are rubbed into fat or oil composition and laminar food fat or oil composition.Wherein, the iodine number of the content of bay system grease (A1) and palm system grease (A2), grease entirety is set as the transesterification grease (A) of particular range by cooperation, in addition, the ratio etc. for the triglycerides that the Triglyceides (SUS) in total ratio of 2 saturation triglycerides and 3 saturation triglycerides in fat or oil composition, 2 saturation triglycerides are 40~48 with the mass ratio (SUS/SSU) of asymmetric triglycerides (SSU), total carbon number of composition aliphatic acid is set as particular range.

Description

Fat or oil composition

Technical field

The present invention relates to as the raw oil material being matched in coating coating fat or oil composition and using its Coating, cream fat or oil composition as the raw oil material being matched in cream and uses its cream, rubs into bread, point Heart etc., which bakes, to be rubbed with fat or oil composition used in the green compact of product and entrains into laminar food use used in the green compact of baking product Fat or oil composition and the plastic fat, green compact and baking product for using it.

Background technology

The coating requirement mouthfeel molten sense suitable for reading for being coated on baking goods etc. is good, and extensibility is well easy to apply in physical property It covers, glossy and appearance is good, and fragrance release is good on flavor.In addition, trans-fatty acid is noted the wind for making arteriosclerosis Danger increases, it is contemplated that the troubling aspect of the influence to health, it is desirable to which trans acids amount is few in the raw oil material of coating.

In addition also require among being fabricated onto use, high temperature, through when it is caused as 2 unsaturated triglycerides, it is 3 unsaturated The exudation of the unthickened fuel of the low melting points triglycerides such as triglycerides is few；It is few long-term preservation firmness change；Shape be difficult to by In high temperature, through when and the shape-retaining ability of avalanche.

All the time, as the technology for coping with any such requirement, it is known that for the purpose of improving extensibility etc., use general The technology (patent document 1,2) for the grease that the high grease of fusing point, deep hydrogenation oil, unthickened fuel combine.

In addition, for the purpose of improving molten sense of extensibility, mouth etc., it is also proposed that use the ester of bay system grease and palm system grease Exchange the technology (patent document 3,4) of grease.

But the technology described in patent document 1,2 contains the high grease of fusing point, deep hydrogenation oil, therefore the molten sense of mouth is simultaneously Be unsatisfactory for, in addition, because be hard grease combine with the grease of liquid, therefore presence due to high temperature, through when and unthickened fuel oozes Go out, the problem of storage stability difference.

In technology described in patent document 3,4, since transesterification grease largely contains lauric acid, occur high temperature, Through when caused shape avalanche, shape-retaining ability can not meet, in addition there is also due to high temperature, through when and unthickened fuel exudation There is storage stability difference in situation.

Cream is required in physical property, foaming characteristic and dispersibility when emulsification, guarantor's fluidity whens being added to liquid sugar etc., mouthfeel Molten sense suitable for reading is good, and fragrance release is good on flavor.The risk of arteriosclerosis is set to increase in addition, trans-fatty acid is noted, In view of the troubling aspect of the influence to health, it is desirable to which trans acids amount is few in the raw oil material of cream.

In addition also require among being fabricated onto use, the shape of cream is difficult to due to high temperature, through when and the shape-retaining ability of avalanche； High temperature, through when the low melting points triglycerides such as caused 2 unsaturated triglyceride, 3 unsaturated triglycerides unthickened fuel exudation It is few, it is few long-term preservation firmness change.

All the time, as cream, it is proposed that the content of triglycerides composition, specific aliphatic acid is set as particular range Fat or oil composition, as its specific example, describe using to the grease complex comprising bay system grease carried out with The grease (patent document 5~9) of machine ester exchange reaction.

But in the technology described in patent document 5~7, since transesterification grease largely contains lauric acid, conduct Cream in use, occur high temperature, through when caused shape avalanche, shape-retaining ability can not meet, and in addition there is also due to height Temperature, through when and unthickened fuel ooze out the case where, there is a problem of storage stability difference.

In technology described in patent document 8, extremely cured transesterification grease is used as transesterification grease, in this feelings Under condition, although shape-retaining ability can be obtained, the molten sense of mouth is simultaneously unsatisfactory for.

In technology described in patent document 9, the transesterification grease based on palm system grease is used, in this situation Under, there are the ongoing change of physical property is big, the problem of the molten sense good product of mouth when cannot access long-term preservation.

The plastic fats such as margarine used in the green compact of the baking product such as bread, dessert are rubbed to be required to green compact Favorable dispersibility and fluffy, tender mouth feel baking product can be obtained；The molten sense of mouth of baking product is good, and fragrance release is good on flavor It is good.The risk of arteriosclerosis is set to increase in addition, trans-fatty acid is noted, it is contemplated that the troubling side of the influence to health Face, it is desirable to which trans acids amount is few in raw oil material.

In addition also require among being fabricated onto use, high temperature, through when caused 2 unsaturated triglyceride, 3 unsaturated glycerine The exudation of the unthickened fuel of the low melting points triglycerides such as three esters is few, few long-term preservation firmness change.

All the time, as rubbing into the fat or oil composition for fat or oil composition, proposing to define triglycerides composition etc., make The transesterification grease that random ester exchange reaction has been carried out to the grease complex comprising bay system grease is used for its gradation composition (patent document 10,11).

But in the technology described in patent document 10,11, the content of the bay system grease in transesterification grease is more, by In largely containing lauric acid, thus while there is the molten sense of mouth to become good tendency, but storage stability is easy to be deteriorated, and especially deposits Due to high temperature, through when and unthickened fuel ooze out the problem of.

In addition, in technology described in patent document 10, including the iodine number of the transesterification grease of bay system grease is low, thus Cause to be deteriorated with the intermiscibility of other greases, therefore the quality for worrying intermiscibility has to above-mentioned such various physical property, mouthfeel, wind The characteristic of taste impacts, for example, there is the dispersibility to green compact, the molten LC of mouth of baking product is easily deteriorated.

Also, the product for meeting all above-mentioned such various physical property, mouthfeel, the characteristic of flavor is not yet received.

Denmark's bread, croissant, group etc. entrain into the plastic fats such as margarine used in the green compact of baking product and want It asks good with the extensibility of green compact, obtains the mouthfeel for having crisp；It can obtain the formation of layer baking in good condition and fluffy Product.The risk of arteriosclerosis is set to increase in addition, trans-fatty acid is noted, it is contemplated that the troubling side of the influence to health Face, it is desirable to which trans acids amount is few in raw oil material.

All the time, it is known that as laminar food fat or oil composition, in fat or oil composition using bay system grease with The technology (patent document 12) of the transesterification grease of palm system grease combines palm as fat or oil composition to transesterification grease It is the technology (patent document 13) of grease and unthickened fuel, the triglycerides composition in fat or oil composition is set as to the skill of particular range Art (patent document 14,15).

But in the technology described in patent document 12,13, transesterification grease and the intermiscibility of other greases are poor, therefore Plasticity is low, not good with the extensibility of green compact, it is difficult to make the fluffy of baking product.If specifically, the iodine of transesterification grease Value is lower, then is reduced with the intermiscibility of other greases, therefore worries to have an impact above-mentioned such various physical property, mouthfeel, example Such as, there are problems that the reduction of extensibility, due to high temperature, through when and unthickened fuel ooze out.

In addition, in technology described in patent document 12,13, the bay system grease of the raw material as transesterification grease contains Measure more, due to largely containing lauric acid, thus while there is the molten sense of mouth to become good tendency, but storage stability is easy drop It is low, be especially in the presence of due to high temperature, through when and unthickened fuel ooze out the problem of.

In technology described in patent document 14, three stearic acid amounts in grease are more, therefore have the molten LC of the mouth of baking product The problem of being easily deteriorated.

In technology described in patent document 15, in order to which triglycerides composition is set as particular range, and ester is handed in use The unthickened fuel after oil fractionation is changed, by fat or oil composition in the case of High temperature storage, there are problems that stability is easily reduced.

Existing technical literature

Patent document

Patent document 1：Japanese Unexamined Patent Publication 2010-011799 bulletins

Patent document 2：Japanese Unexamined Patent Application Publication 2006-120910 bulletins

Patent document 3：Japanese Unexamined Patent Application Publication 2009-150951 bulletins

Patent document 4：Japanese Unexamined Patent Application Publication 2010-026928 bulletins

Patent document 5：International Publication No. 2012/121010

Patent document 6：Japanese Unexamined Patent Publication 2011-160745 bulletins

Patent document 7：Japanese Unexamined Patent Publication 2005-60614 bulletins

Patent document 8：Japanese Unexamined Patent Publication 2008-142012 bulletins

Patent document 9：Japanese Unexamined Patent Publication 2009-232738 bulletins

Patent document 10：Japanese Unexamined Patent Publication 2009-291168 bulletins

Patent document 11：Japanese Unexamined Patent Publication 2008-278833 bulletins

Patent document 12：Japanese Unexamined Patent Publication 2001-262181 bulletins

Patent document 13：Japanese Unexamined Patent Publication 2009-34089 bulletins

Patent document 14：Japanese Unexamined Patent Publication 2006-25671 bulletins

Patent document 15：Japanese Unexamined Patent Publication 2012-55268 bulletins

Invention content

Problems to be solved by the invention

The present invention is to complete in view of the foregoing, and main project is, provide especially improve high temperature, through when cause The exudation of unthickened fuel, firmness change, shape-retaining ability caused by long-term preservation, additionally disclosure satisfy that required physical property, mouthfeel, The coating fat or oil composition of flavor, cream fat or oil composition are rubbed into fat or oil composition and laminar food grease group Close object.

Wherein, project is to provide following coating fat or oil composition and uses its coating, which uses Fat or oil composition can obtain high temperature, through when caused unthickened fuel exudation it is few, it is few long-term preservation firmness change, it is high Temperature, through when caused shape avalanche is few and shape-retaining ability is excellent, the molten sense of mouth, extensibility, gloss, fragrance discharge it is good, anti- The few coating of formula acid amount.

In addition, project is to provide following cream fat or oil composition and uses its cream, cream grease group Close object can obtain high temperature, through when caused shape avalanche it is few and shape-retaining ability is excellent, high temperature, through when caused unthickened fuel ooze Go out it is few, even if good if the molten sense of few and mouth if the firmness change of long-term preservation plastic fat, and foaming characteristic when emulsifying With dispersibility, be added to liquid sugar etc. whens guarantors fluidity, fragrance discharge the cream good, trans acids amount is few.

In addition, project is to provide following rub into fat or oil composition and using its plastic fat, green compact and baking Roasting product, this is rubbed can obtain the favorable dispersibility to green compact and fluffy, tender mouth feel baking product into fat or oil composition, bake The molten sense of the mouths of product, flavor are good, and the exudation of unthickened fuel, the firmness change of plastic fat are few, for high temperature, through when it is steady It is qualitative excellent.

In addition, project is to provide following laminar food fat or oil composition and uses its plastic fat, green compact With the product of baking, which can obtain good with the extensibility of green compact and can obtain the mouth for having crisp Sense, layer forms baking product in good condition and fluffy, and the exudation of unthickened fuel, the hardness of laminar food plastic fat become Change it is few, to high temperature, through when excellent in stability.

Means for solving the problems

In order to solve the above problems, coating fat or oil composition of the invention is characterized in that, is contained and is included transesterification The grease of grease (A), the transesterification grease (A) are that the lauric acid content all constituted in aliphatic acid is 30 mass % or more Fat of bay system grease (A1) the 5 mass % less than 30 mass %, with 16 or more the carbon number all constituted in aliphatic acid The palm system grease (A2) that acid content is 35 mass % or more is more than 70 mass % and 95 mass % transesterification greases below, makees For constitute aliphatic acid include 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) 2 saturation triglycerides, with as composition Total ratio of 3 saturation triglycerides of the aliphatic acid comprising 3 saturated fatty acids (S) is 30~65 matter relative to grease total amount Measure %, the mass ratio (SUS/ of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides SSU it is) 0.1~1.2, the ratio of the triglycerides that the total carbon number for constituting aliphatic acid is 40~48 is 5.0 relative to grease total amount ~30 mass %, trans acids amount are 0.1~3 mass % relative to grease total amount.

The coating of the present invention is characterized in that, contains above-mentioned coating fat or oil composition.

The cream fat or oil composition of the present invention is characterized in that, contains the grease for including transesterification grease (A), the ester It is bay system grease (A1) 5 matter for all constituting the lauric acid content in aliphatic acid and being 30 mass % or more to exchange grease (A) Measure % less than 30 mass %, with all constitute aliphatic acid in 16 or more carbon number content of fatty acid be 35 mass % with On palm system grease (A2) be more than 70 mass % and 95 mass % transesterification greases below, as constitute aliphatic acid include 2 A saturated fatty acid (S), 1 unsaturated fatty acid (U) 2 saturation triglycerides, with include 3 saturations as aliphatic acid is constituted Total ratio of 3 saturation triglycerides of aliphatic acid (S) is 30~65 mass %, 2 saturation triglycerides relative to grease total amount In the mass ratio (SUS/SSU) of Triglyceides (SUS) and asymmetric triglycerides (SSU) be 0.25~1.2, structure The ratio for the triglycerides that total carbon number at aliphatic acid is 40~48 is 5.0~30 mass %, trans acids relative to grease total amount Amount is 0.1~3 mass % relative to grease total amount.

The cream of the present invention is characterized in that, contains above-mentioned cream fat or oil composition.

Rubbing for the present invention is characterized in that into fat or oil composition, is to rub to rub into used in when making the green compact of baking product Enter to use fat or oil composition, will be obtained by mixing comprising the grease containing transesterification grease (A), the transesterification grease (A) is complete Lauric acid content in portion's composition aliphatic acid is bay system grease (A1) 5 mass % of 30 mass % or more less than 30 matter Measure %, the palm system grease (A2) with whole content of fatty acid for constituting 16 or more carbon number in aliphatic acid for 35 mass % or more More than 70 mass % and 95 mass % transesterification greases below, as constitute aliphatic acid include 2 saturated fatty acids (S), 1 2 saturation triglycerides of unsaturated fatty acid (U), be saturated as constitute that aliphatic acid includes 3 saturated fatty acids (S) 3 it is sweet Total ratio of oily three esters is 30~65 mass %, the Triglyceides in 2 saturation triglycerides relative to grease total amount (SUS) it is 0.1~1.5 with the mass ratio of asymmetric triglycerides (SSU) (SUS/SSU), the total carbon number for constituting aliphatic acid is The ratio of 40~48 triglycerides is 5.0~30 mass % relative to grease total amount.

The plastic fat of the present invention contains above-mentioned rub into using fat or oil composition.

The green compact of the baking product of the present invention contain above-mentioned plastic fat.

The baking product of the present invention are obtained from baking above-mentioned green compact.

The laminar food fat or oil composition of the present invention is characterized in that, is to entrain into stratiform used in the green compact of baking product Food fat or oil composition, containing the grease for including transesterification grease (A), the transesterification grease (A) is all to constitute fat The bay system grease (A1) and all constitute 16 or more carbon numbers in aliphatic acid that lauric acid content in acid is 30 mass % or more Content of fatty acid be 35 mass % or more palm system grease (A2) transesterification grease and iodine number be 20~45 range It is interior, as constitute aliphatic acid include 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) 2 saturation triglycerides, with make Be constitute total ratios of the 3 saturation triglycerides that aliphatic acid includes 3 saturated fatty acids (S) relative to grease total amount be 40~ 65 mass %, 2 are saturated the mass ratio of the Triglyceides (SUS) and asymmetric triglycerides (SSU) in triglycerides (SUS/SSU) it is 0.3~1.2, the ratio for the triglycerides that the total carbon number for constituting aliphatic acid is 40~48 is relative to grease total amount For 10~30 mass %.

The laminar food of the present invention contains above-mentioned laminar food fat or oil composition with plastic fat.

The green compact of the baking product of the present invention contain above-mentioned laminar food plastic fat.

Invention effect

Coating fat or oil composition according to the present invention, cream fat or oil composition are rubbed into fat or oil composition and layer Shape food fat or oil composition, can especially improve high temperature, through when the exudation of caused unthickened fuel, hardness caused by long-term preservation Variation, shape-retaining ability, moreover it is possible to meet physical property required in addition, mouthfeel, flavor.

Coating fat or oil composition according to the present invention, can obtain high temperature, through when caused unthickened fuel exudation less, Long-term preservation firmness change less, high temperature, through when caused shape avalanche is few and shape-retaining ability is excellent, the molten sense of mouth, stretching, extension Property, the release of gloss, fragrance is good, coating that trans acids amount is few.

Cream fat or oil composition according to the present invention, can obtain high temperature, through when caused shape avalanche it is few and protect Type is excellent, high temperature, through when caused unthickened fuel exudation it is few, even if few if the firmness change of long-term preservation plastic fat, And the molten sense of mouth is also good, and foaming characteristic when emulsifying and dispersibility, guarantor's fluidity whens being added to liquid sugar etc., fragrance release are good The cream good, trans acids amount is few.

It is according to the present invention to rub into fat or oil composition, the favorable dispersibility to green compact and fluffy, soft mouth can be obtained The baking product of sense, the molten sense of mouth, the flavor for baking product are good, and the exudation of unthickened fuel, the firmness change of plastic fat are few, right In high temperature, through when excellent in stability.

Laminar food fat or oil composition according to the present invention, can obtain it is good with the extensibility of green compact, without green compact It reduces, the mouthfeel for having crisp can be obtained, layer forms baking product in good condition and fluffy, and exudation, the stratiform of unthickened fuel The firmness change of food plastic fat is few, for high temperature, through when excellent in stability.

Specific implementation mode

Hereinafter, the present invention is described in detail.It should be noted that hereinafter, by coating fat or oil composition, milk Oil fat or oil composition is rubbed and is denoted as " fat or oil composition " with fat or oil composition general name into fat or oil composition and laminar food.

1. fat or oil composition

In the present invention, triglycerides expression ester linkage on the glycerine of 1 molecule in so-called grease has the aliphatic acid of 3 molecules Structure substance.1,2,3 positions for indicating to be bonded with aliphatic acid of triglycerides.It should be noted that as sweet The abbreviation of the composition aliphatic acid of oily three esters, uses S：Saturated fatty acid, U：Unsaturated fatty acid.

Saturated fatty acid S is the whole saturated fatty acids for including in grease.In addition, being bonded to the 2 of each triglycerides molecule A or 3 saturated fatty acid S can be identical saturated fatty acid, can also be different saturated fatty acid.

As saturated fatty acid S, butyric acid (4), caproic acid (6), sad (8), capric acid (10), lauric acid (12), meat can be enumerated Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) etc..It needs to illustrate , above-mentioned numerical expression is the carbon number of aliphatic acid.

Unsaturated fatty acid U is the whole unsaturated fatty acids for including in grease.In addition, being bonded to each triglycerides molecule 2 or 3 unsaturated fatty acid U can be identical unsaturated fatty acid, unsaturated fatty acid can also be different.

As unsaturated fatty acid U, myristoleic acid (14 can be enumerated：1), palmitoleic acid (16：1), oleic acid (18：1), sub- Oleic acid (18：2), leukotrienes (18：3), erucic acid (22：1) etc..It should be noted that above-mentioned numerical expression is the carbon of aliphatic acid The combination of number and double key number.

The grease used in the fat or oil composition of the present invention is bonded with saturated fatty acid S included in 1,2,3 wholes 3 saturation triglycerides, the unsaturated fat of the saturated fatty acid S and 1 molecule of 2 molecules are bonded on the glycerine as 1 molecule The 2 saturation triglycerides of sour U, are included in 1 and 3 and are bonded with saturated fatty acid S, and be bonded with unsaturated fatty acid U at 2 Triglyceides (SUS) and be bonded with saturated fatty acid S at 1 and 2, and be bonded with unsaturated fat at 3 The asymmetric triglycerides (SSU) of sour U.In addition, being bonded with the unsaturated fatty acid U of 2 molecules on the glycerine of 1 molecule With 2 unsaturated triglycerides of the saturated fatty acid S of 1 molecule, unsaturated fatty acid is bonded with included in 1,2,3 wholes 3 unsaturated triglycerides of U.

Coating fat or oil composition

The present invention coating fat or oil composition in, as constitute aliphatic acid include 2 saturated fatty acids (S), 1 not 2 saturation triglycerides of saturated fatty acid (U) are saturated glycerine with as 3 of composition aliphatic acid comprising 3 saturated fatty acids (S) Total ratio of three esters is 30~65 mass %, preferably 30~60 mass %, more preferably 35~60 relative to grease total amount Quality %, further preferably 35~55 mass %.If within the scope of this, then use the shape-retaining ability of its coating good, also Unthickened fuel can be inhibited due to high temperature, through when and ooze out, and mouth it is molten sense and fragrance release it is also good.If total ratio is 30 matter % or more is measured, then shape-retaining ability is good, additionally it is possible to the exudation for inhibiting unthickened fuel, if 65 mass % hereinafter, the then molten sense of mouth and fragrance Release becomes good.

The present invention coating fat or oil composition in, 2 saturation triglycerides in Triglyceides (SUS) with it is non- The mass ratio (SUS/SSU) of Triglyceides (SSU) be 0.1~1.2, preferably 0.1~1.0, more preferably 0.2~ 1.0.If in the range, use its coating shape-retaining ability it is good, additionally it is possible to inhibit unthickened fuel due to high temperature, through when and Exudation, and extensibility when face is coated on packet based food product is excellent, it is few the variation of long-term preservation hardness, moreover it is possible to obtain Good gloss.If the mass ratio is 0.1 or more, the precipitation crystallized is too fast and is excessively kneaded in manufacturing machine, and becoming does not have The situation of elasticity is inhibited and shape-retaining ability becomes good, additionally it is possible to inhibit the exudation of unthickened fuel.If the mass ratio be 1.2 with Under, then it is few the variation of hardness when long-term preservation, moreover it is possible to obtain good gloss.

The present invention coating fat or oil composition in, constitute aliphatic acid total carbon number be 40~48 triglycerides ratio Example is 5.0~30 mass %, preferably 5.0~25 mass %, more preferably 7.0~20 mass %.If in the range, using The molten sense of the mouth of its coating and fragrance release are good, and extensibility when being coated on bread-type food products product is also good.If should Ratio is 5.0 mass % or more, then the molten sense of mouth and fragrance release are good, if 30 mass % hereinafter, then extensibility is good.

Also, the coating fat or oil composition of the present invention is characterized in that, containing as aftermentioned bay system grease (A1) with the transesterification grease of the transesterification grease of palm system grease (A2) (A).By the transesterification grease (A) for raw material and its The mixing of his grease adjusts the triglycerides composition of grease to above-mentioned range, thus, it is possible to obtain high temperature, through when it is caused Firmness change is few caused by the exudation of unthickened fuel, long-term preservation, shape-retaining ability is excellent, the molten sense of mouth, extensibility, gloss, fragrance release Good coating.The transesterification grease (A) is used in coating fat or oil composition of the invention obtained from raw material, Can will have plastic plastic fat in from low temperature to the wide temperature field of high temperature to allocate as coating, and special It is not good with the intermiscibility of other greases, therefore above-mentioned such various physical property, mouthfeel, the characteristic of flavor improve, such as can Inhibit the phenomenon that solidify due to there was only hard grease, can by high temperature, through when the exudation of caused unthickened fuel, long-term preservation lead The plastic fat of the few excellent in stability of firmness change of cause is allocated as coating.

Trans-fatty acid, which is noted, makes the risk of arteriosclerosis increase, it is contemplated that the troubling side of the influence to health Face, in coating fat or oil composition of the invention, trans acids amount is 0.1~3 mass % relative to grease total amount.

In coating fat or oil composition with above such present invention constituted, preferably 3 saturation triglycerides Ratio is 5~45 mass % relative to grease total amount.If in the range, using shape-retaining ability and the molten sense of mouth of its coating Become good.If the ratio of 3 saturation triglycerides is 5 mass % or more, using plastic fat as guarantor's type when coating Property become especially good, if 45 mass % hereinafter, then the molten sense of mouth become good.

In the coating fat or oil composition of the present invention, the total amount of preferably 2 saturation triglycerides and 3 saturation triglycerides Mass ratio (2 saturation triglycerides+3 are saturated triglycerides/3 and are saturated triglycerides) with 3 saturation triglycerides is 1.2~7.If In the range, then the molten sense of the mouth of coating becomes good.

In the coating fat or oil composition of the present invention, the mass ratio of preferably 2 saturation triglycerides and 3 saturation triglycerides (2 saturation triglycerides/3 are saturated triglycerides) is 0.4~4.5.If in the range, using plastic fat as coating When shape-retaining ability become good.

Cream fat or oil composition

Include 2 saturated fatty acids (S), 1 insatiable hunger as aliphatic acid is constituted in the cream fat or oil composition of the present invention It is saturated glycerine three with 2 saturation triglycerides of aliphatic acid (U), with as 3 of composition aliphatic acid comprising 3 saturated fatty acids (S) Total ratio of ester is 30~65 mass %, preferably 30~60 mass %, more preferably 35~60 matter relative to grease total amount Measure %, further preferably 35~55 mass %.If the emulsification property in the range, when the manufacture of cream is good, moreover it is possible to It is enough inhibit due to high temperature, through when and unthickened fuel oozes out.If total ratio is 30 mass % or more, solid grease amount becomes to fill Divide and emulsibility raising, additionally it is possible to the exudation for inhibiting unthickened fuel, if 65 mass % hereinafter, then emulsification property, particularly emulsification When initial stage favorable dispersibility, can be emulsified with the short time.

The present invention cream fat or oil composition in, 2 saturation triglycerides in Triglyceides (SUS) with it is non-right The mass ratio (SUS/SSU) of type triglycerides (SSU) is referred to as 0.25~1.2, preferably 0.25~1.0.If in the range, Emulsification property using its cream is good, and even if few if the firmness change of long-term preservation plastic fat.If the mass ratio Be 0.25 or more, then the precipitation crystallized is too fast and is excessively kneaded in manufacturing machine, inhibits to become too soft when plastic fat is made, Dispersibility when emulsification becomes good.If the mass ratio be 1.2 hereinafter, if emulsify when initial stage favorable dispersibility, can be with short Time is emulsified, whens manufacturing margarine etc. as plastic fat, margarine etc. through when and the case where of being hardened, is pressed down System, even if few if the firmness change of long-term preservation plastic fat.

The present invention cream fat or oil composition in, constitute aliphatic acid total carbon number be 40~48 triglycerides ratio It is 5.0~30 mass %, preferably 5.0~25 mass % relative to grease total amount.If in the range, using its cream The molten sense of mouth and fragrance release it is good, and dispersibility when emulsifying becomes good.Exist if the ratio is 5.0 mass % or more, Mouthful molten sense and fragrance release are good, if 30 mass % hereinafter, favorable dispersibility when then emulsifying.

Also, the cream fat or oil composition of the present invention is characterized in that, containing as aftermentioned bay system grease (A1) With the transesterification grease (A) of the transesterification grease of palm system grease (A2).By the transesterification grease (A) for raw material and other oil Fat mixes, and the triglycerides of grease composition is adjusted to above-mentioned range, thus, it is possible to obtain high temperature, through when caused shape Avalanche it is few and shape-retaining ability is excellent, high temperature, through when caused unthickened fuel exudation it is few, even if long-term preservation, plastic fat Firmness change is also few, and the molten sense of mouth is also good, and foaming characteristic when emulsifying and dispersibility, guarantor's liquid whens being added to liquid sugar etc. Property, fragrance release is good, cream that trans acids amount is few.By the transesterification grease (A) for the present invention obtained from raw material Cream fat or oil composition in, can allocate in from low temperature to the wide temperature field of high temperature and have plastic plastic fat, And it is especially good with the intermiscibility of other greases, thus above-mentioned such various physical property, mouthfeel, emulsification, flavor characteristic Improve, such as can inhibit due to there was only hard grease and the case where solidify, can by high temperature, through when caused exudation, long-term protect The plastic fat of the few excellent in stability of firmness change when depositing is allocated.

Trans-fatty acid, which is noted, makes the risk of arteriosclerosis increase, it is contemplated that the troubling side of the influence to health Face, in cream fat or oil composition of the invention, trans acids amount is 0.1~3 mass % relative to grease total amount.

In cream fat or oil composition with above such present invention constituted, the ratio of preferably 3 saturation triglycerides Example is 5~45 mass % relative to grease total amount.If in the range, being become using the molten sense of the shape-retaining ability and mouth of its cream Well.If the ratio of 3 saturation triglycerides is 5 mass % or more, the shape-retaining ability of cream becomes especially good, if 45 matter % is measured hereinafter, then the molten sense of mouth becomes good.

The present invention cream fat or oil composition in, preferably 2 saturation triglycerides and 3 saturation triglycerides total amount with The mass ratio (2 saturation triglycerides+3 are saturated triglycerides/3 and are saturated triglycerides) of 3 saturation triglycerides is 1.2~7.If Within the scope of this, then the molten sense of the mouth of cream becomes good.

In the cream fat or oil composition of the present invention, the mass ratio (2 of preferably 2 saturation triglycerides and 3 saturation triglycerides It is saturated triglycerides/3 and is saturated triglycerides) it is 0.4~4.5.If in the range, the shape-retaining ability of cream becomes good.

It rubs into using fat or oil composition

The present invention's rubs in fat or oil composition, includes 2 saturated fatty acids (S), 1 insatiable hunger as aliphatic acid is constituted It is saturated glycerine three with 2 saturation triglycerides of aliphatic acid (U), with as 3 of composition aliphatic acid comprising 3 saturated fatty acids (S) Total ratio of ester is 30~65 mass %, preferably 30~60 mass %, more preferably 35~60 matter relative to grease total amount Measure %, further preferably 35~55 mass %.If in the range, use its plastic fat, due to high temperature, through when And the case where unthickened fuel exudation, is inhibited, and it is also good to the dispersibility of green compact.If total ratio is 30 mass % or more, Then plastic fat can inhibit the exudation of unthickened fuel, bake that product are fluffy and soft taste, and glutinous sense can especially be inhibited to become strong. If total ratio be 65 mass % hereinafter, if plastic fat to the favorable dispersibility of green compact, fluffy, soft mouth can be obtained The baking product of sense.

The present invention's rubs in fat or oil composition, the Triglyceides (SUS) in 2 saturation triglycerides with it is non-right The mass ratio (SUS/SSU) of type triglycerides (SSU) is referred to as 0.1~1.5, preferably 0.1~1.2, more preferably 0.1~1.0. It is few long-term preservation firmness change if in the range, manufacture plastic fat, and to the favorable dispersibility of green compact, Even if grease was once melting good if intermiscibility after baking, will not be separated by solid-liquid separation.If the mass ratio is 0.1 or more, make When making plastic fat, the precipitation of crystallization is too fast and is excessively kneaded in manufacturing machine, inhibits to become too soft, to the dispersibility of green compact Become good.If the mass ratio for 1.5 hereinafter, if when manufacturing plastic fat through when be hardened the case where be inhibited, and to The favorable dispersibility of green compact, becoming easy keeps baking product fluffy.When further plastic fat being rubbed in biscuit, cookies etc., When baking, grease once melted, and was not separated by solid-liquid separation carrying out cooling even if under slow cooling, by the surface of biscuit, cookies etc. In the minds of the coating spot such as chocolate, rub into the unthickened fuel of grease be transferred to chocolate side, can inhibit coating Whitening occurs for part.

The present invention's rubs with the ratio in fat or oil composition, constituting the triglycerides that total carbon number of aliphatic acid is 40~48 It is 5.0~30 mass %, preferably 5.0~25 mass %, more preferably 7.0~20 mass % relative to grease total amount.If Within the scope of this, discharged well using the molten sense of mouth of its baking product and fragrance, and become good to the dispersibility of green compact.If this ratio Example is 5.0 mass % or more, then the molten sense of mouth and fragrance release are good, if 30 mass % hereinafter, then due to the increasing of lauric acid amount Add etc. and plastic fat is hardened is inhibited, to the favorable dispersibility of green compact.

Also, rubbing for the present invention is characterized in that into fat or oil composition, containing comprising as aftermentioned bay system grease (A1) and the grease of the transesterification grease of the transesterification grease of palm system grease (A2) (A).By the transesterification grease (A) for original Material is mixed with other greases, the triglycerides composition of grease is adjusted to above-mentioned range, thus, it is possible to obtain to green compact Favorable dispersibility and fluffy, tender mouth feel baking product, bake product mouth it is molten sense, flavor it is also good, and the exudation of unthickened fuel, can The firmness change of plastic fat is few, for high temperature, through when excellent in stability.The transesterification grease (A) is obtained for raw material To the present invention rub in fat or oil composition, can allocate in from low temperature to the wide temperature field of high temperature have it is plastic can Plastic fat, and it is especially good with the intermiscibility of other greases, therefore above-mentioned such various physical property, mouthfeel, flavor Characteristic improves, such as can inhibit due to there was only hard grease and the case where solidify, can by high temperature, through when caused exudation, length The plastic fat of the few excellent in stability of firmness change when phase preserves is allocated.

Trans-fatty acid, which is noted, makes the risk of arteriosclerosis increase, it is contemplated that the troubling side of the influence to health Face, of the invention rubs in fat or oil composition, and preferably trans acids amount is 0.1~5 mass % relative to grease total amount.

With rubbing in fat or oil composition for above such present invention constituted, 3 are saturated the ratio phase of triglycerides It is preferably 5~45 mass %, the total amount and 3 saturation glycerine of 2 saturation triglycerides and 3 saturation triglycerides for grease total amount The mass ratio (2 saturation triglycerides+3 are saturated triglycerides/3 and are saturated triglycerides) of three esters is preferably 1.2~7,2 saturation glycerine The mass ratio (2 saturation triglycerides/3 are saturated triglycerides) preferably 0.5~4.5 of three esters and 3 saturation triglycerides.

Laminar food fat or oil composition

The present invention laminar food fat or oil composition in, as constitute aliphatic acid include 2 saturated fatty acids (S), 1 2 saturation triglycerides of unsaturated fatty acid (U), be saturated as constitute that aliphatic acid includes 3 saturated fatty acids (S) 3 it is sweet Total ratio of oily three esters is 40~65 mass %, preferably 40~60 mass % relative to grease total amount.If in the range, The formation of the layer of baking product baking product in good condition and fluffy, and laminar food plastic fat and life can then be obtained The extensibility of base is good, and can obtain the mouthfeel for having crisp.If total ratio is 40 mass % or more, with stretching for green compact Malleability is good and bakes product and can obtain the mouthfeel for having crisp, if total ratio be 65 mass % hereinafter, if laminar food use Plastic fat softens, and the formation state of the layer of baking product can be inhibited to be deteriorated, can obtain fluffy baking product.

The present invention laminar food fat or oil composition in, 2 saturation triglycerides in Triglyceides (SUS) with The mass ratio (SUS/SSU) of asymmetric triglycerides (SSU) is 0.3~1.2, preferably 0.1~1.0.If in the range, When the making of green compact, laminar food plastic fat can be allocated and do not rubbed into green compact, physical property, good mouthfeel, and high temperature, warp When caused unthickened fuel exudation, long-term preservation when the few excellent in stability of firmness change laminar food plasticity oil Fat reduces in addition, the extensibility of laminar food plastic fat and green compact is good without green compact, and baking product can be had Crisp mouthfeel.If the mass ratio is 0.3 or more, the precipitation crystallized is too fast and is excessively kneaded in manufacturing machine, and stratiform is made It is soft and be inhibited as not elastic situation when food plastic fat, laminar food plasticity when the making of green compact Grease is rubbed to be inhibited into the case where green compact.If the mass ratio be 1.2 hereinafter, if plastic fat high temperature, through when cause Unthickened fuel exudation, long-term preservation when firmness change it is few, in addition, the extensibility of laminar food plastic fat and green compact Well, baking product can obtain the mouthfeel for having crisp.

In the laminar food fat or oil composition of the present invention, the triglycerides that the total carbon number of aliphatic acid is 40~48 is constituted Ratio is 10~30 mass %, preferably 10~25 mass % relative to grease total amount.If in the range, laminar food use can The extensibility of plastic fat and green compact is good and baking product can obtain the mouthfeel for having crisp, and the molten sense of the mouth for baking product and perfume (or spice) Taste release is also good.If the ratio is 10 mass % or more, above-mentioned such various physical property, good mouthfeel, and the molten sense of mouth It is also good with fragrance release, if 30 mass % hereinafter, then the extensibility of laminar food plastic fat and green compact is good, and Baking product can obtain the mouthfeel for having crisp.

Also, the laminar food fat or oil composition of the present invention is characterized in that, containing as aftermentioned bay system grease (A1) and the transesterification grease of the transesterification grease of palm system grease (A2) (A).By the transesterification grease (A) for raw material and its He mixes grease, the triglycerides composition of grease is adjusted to above-mentioned range, thus, it is possible to obtain the extensibility with green compact Well and there is crisp mouthfeel, layer forms baking product in good condition and fluffy, and the exudation of unthickened fuel, laminar food are used The firmness change of plastic fat is few, for high temperature, through when stability it is also excellent.The transesterification grease (A) is used for raw material Obtained from laminar food fat or oil composition of the invention, can allocate that have in from low temperature to the wide temperature field of high temperature can The laminar food plastic fat of plasticity, and it is especially good with the intermiscibility of other greases therefore above-mentioned such each Kind physical property, mouthfeel improve, such as can inhibit due to there was only hard grease and the case where solidify, can allocate high temperature, through when lead The laminar food plastic fat of the few excellent in stability of firmness change when the exudation of the unthickened fuel of cause, long-term preservation.

Trans-fatty acid, which is noted, makes the risk of arteriosclerosis increase, it is contemplated that the troubling side of the influence to health Face, in laminar food fat or oil composition of the invention, preferably trans acids amount is 0.1~5 mass % relative to grease total amount.

In laminar food fat or oil composition with above such present invention constituted, the ratio of 3 saturation triglycerides Example is preferably 5~30 mass %, the total amount and 3 saturations of 2 saturation triglycerides and 3 saturation triglycerides relative to grease total amount The mass ratio (2 saturation triglycerides+3 are saturated triglycerides/3 and are saturated triglycerides) of triglycerides is preferably 1.2~5,2 saturations The mass ratio (2 saturation triglycerides/3 are saturated triglycerides) of triglycerides and 3 saturation triglycerides is preferably 0.4~4.

(transesterification grease (A))

The transesterification grease (A) used as raw material in the fat or oil composition of the present invention is all to constitute in aliphatic acid The fat of the bay system grease (A1) that lauric acid content is 30 mass % or more and 16 or more the carbon number all constituted in aliphatic acid Acid content is the transesterification grease of the palm system grease (A2) of 35 mass % or more.

Coating fat or oil composition

The coating transesterification grease (A) used in fat or oil composition of the present invention, is bay system grease (A1) 5 matter Amount % is more than 70 mass % less than 30 mass %, with palm system grease (A2) and 95 mass % or less progress transesterifications are anti- Transesterification grease obtained from answering.Preferably 10 mass % of bay system grease (A1) is less than 30 mass % and palm system Grease (A2) is more than 70 mass % and 90 mass % or less carry out transesterification grease, the more preferably moon obtained from ester exchange reaction Osmanthus system grease (A1) 10~28 mass %, ester obtained from ester exchange reaction is carried out with 72~90 mass % of palm system grease (A2) Exchange grease.By the way that bay system grease (A1) and palm system grease (A2) are used in the mass range, can obtain high temperature, Through when the exudation of caused unthickened fuel, firmness change is few caused by long-term preservation, shape-retaining ability is excellent, the molten sense of mouth, extensibility, light Pool, fragrance discharge good coating.In particular, if the additive amount of bay system grease (A1) is made to be less than 30 mass %, make Shape-retaining ability for the coating of plastic fat is good, additionally it is possible to inhibit due to high temperature, through when and unthickened fuel ooze out.

If in particular, the shape-retaining ability for being considered as the coating of plastic fat is good, and can inhibit due to high temperature, warp When and unthickened fuel exudation aspect, and consider can obtain the molten sense of mouth, extensibility, gloss, fragrance discharge etc. good painting The aspect of skinning loam, then in transesterification grease (A), the content for all constituting the saturated fatty acid of the carbon number 12~14 in aliphatic acid is excellent It is selected as 7~20 mass %.In addition, the content for all constituting the unsaturated fatty acid of the carbon number 18 in aliphatic acid is preferably 18~40 Quality %.

In addition, in transesterification grease (A), the content for all constituting the saturated fatty acid of the carbon number 16~18 in aliphatic acid is excellent It is selected as 40~60 mass %.

Also, in transesterification grease (A), iodine number is preferably 20~45.If in the range, with the intermiscibility of other greases Well, and relative to other greases it is easy to form core, induces core and generate, as a result, solidification can be inhibited slow, therefore on Such various physical property, mouthfeel, the characteristic of flavor is stated to improve, for example, can by high temperature, through when caused unthickened fuel exudation, Firmness change caused by long-term preservation is few, and the plastic fat of excellent in stability is allocated as coating, stretching when being coated with coating Malleability is also good.If iodine number is 20 or more, good with the intermiscibility of other greases, above-mentioned such various physical property, mouthfeel, wind The characteristic of taste improves, such as can inhibit due to there was only hard grease and the case where solidify, can inhibit high temperature, through when caused liquid Firmness change caused by the exudation of shape oil, long-term preservation.If iodine number be 45 hereinafter, if relative to other greases be easy to form core, Core is induced to generate, as a result, solidification can be inhibited slow, therefore above-mentioned such various physical property, mouthfeel, the characteristic of flavor carry Height, in addition, can inhibit high temperature, through when the exudation of caused unthickened fuel, firmness change caused by long-term preservation.

Cream fat or oil composition

The cream transesterification grease (A) used in fat or oil composition of the present invention, is bay system grease (A1) 5 mass % Carry out ester exchange reaction less than 30 mass %, with palm system grease (A2) more than 70 mass % and 95 mass % or less and Obtained transesterification grease.Preferably 10 mass % of bay system grease (A1) is less than 30 mass % and palm system grease (A2) it is more than 70 mass % and 90 mass % carries out transesterification grease, more preferably bay system grease obtained from ester exchange reaction (A1) 10~28 mass % and 72~90 mass % of palm system grease (A2) carry out ester-exchanged oil obtained from ester exchange reaction Fat.By the way that bay system grease (A1) and palm system grease (A2) are used in the mass range, can obtain high temperature, through when lead The avalanche of the shape of cause is few and shape-retaining ability is excellent, high temperature, through when caused unthickened fuel exudation it is few, it is plastic even if long-term preservation Property grease firmness change it is also few, and the molten sense of mouth is also good, and foaming characteristic and dispersibility when emulsifying, whens being added to liquid sugar etc. Guarantor's fluidity, fragrance release is also good, cream that trans acids amount is few.If in particular, making the additive amount of bay system grease (A1) Less than 30 mass %, then the shape-retaining ability of cream is good, additionally it is possible to inhibit due to high temperature, through when and unthickened fuel ooze out, even if for a long time It preserves, the firmness change of plastic fat is also few.

If in particular, considering that can to obtain shape-retaining ability good, additionally it is possible to inhibit due to high temperature, through when and unthickened fuel oozes out, Even if if the firmness change of long-term preservation plastic fat in terms of few cream, and considering that the molten sense of mouth, emulsification spy can be obtained Property, protect that fluidity, fragrance release is good, in terms of cream that trans acids amount is few, then in transesterification grease (A), all constitute fat The content of the saturated fatty acid of carbon number 12~14 in fat acid is preferably 7~20 mass %.In addition, all constituting in aliphatic acid The content of the unsaturated fatty acid of carbon number 18 is preferably 18~40 mass %.

Also, in transesterification grease (A), iodine number is preferably 20~45.If in the range, the intermiscibility of other greases is good It is good, and be easy to form core relative to other greases, it induces core and generates, as a result, solidification can be inhibited slow therefore above-mentioned Such various physical property, emulsification, mouthfeel, the characteristic of flavor improve, for example, can allocate high temperature, through when caused unthickened fuel Exudation, long-term preservation when the few excellent in stability of firmness change cream.If iodine number is 20 or more, with other greases Intermiscibility is good, and above-mentioned such various physical property, emulsification, mouthfeel, the characteristic of flavor are improved, such as be can inhibit hard due to only having Grease and the case where solidify, can inhibit high temperature, through when caused unthickened fuel exudation, long-term preservation when firmness change.If For 45 hereinafter, then being easy to form core relative to other greases, induction core generates iodine number, as a result, solidification can be inhibited slow, Therefore above-mentioned such various physical property, emulsification, mouthfeel, the characteristic of flavor improve, for example, can inhibit high temperature, through when caused liquid The firmness change when exudation of shape oil, long-term preservation.

It rubs into using fat or oil composition

The present invention's rubs with the transesterification grease (A) used in fat or oil composition, is bay system grease (A1) 5 mass % Carry out ester exchange reaction less than 30 mass %, with palm system grease (A2) more than 70 mass % and 95 mass % or less and Obtained transesterification grease.Preferably 10 mass % of bay system grease (A1) is less than 30 mass % and palm system grease (A2) it is more than 70 mass % and 95 mass % or less carries out transesterification grease obtained from ester exchange reaction, more preferably bay is 10~28 mass % of grease (A1), transesterification obtained from ester exchange reaction is carried out with 72~90 mass % of palm system grease (A2) Grease.By using bay system grease (A1) and palm system grease (A2) in the mass range, can obtain to green compact Favorable dispersibility and fluffy, tender mouth feel baking product, bake product mouth it is molten sense, flavor it is also good, and the exudation of unthickened fuel, can The firmness change of plastic fat is few, for high temperature, through when excellent in stability.If in particular, making adding for bay system grease (A1) Dosage be less than 30 mass %, then due to high temperature, through when and unthickened fuel ooze out the case where be inhibited, excellent in stability.

If in particular, consider due to high temperature, through when and unthickened fuel ooze out the case where be inhibited aspect, and consider can obtain To above-mentioned such various physical property, the aspect of mouthfeel, the characteristic of flavor, then in transesterification grease (A), all constitute in aliphatic acid The content of saturated fatty acid of carbon number 12~14 be preferably 7~20 mass %.In addition, all constituting the carbon number 18 in aliphatic acid The content of unsaturated fatty acid be preferably 18~40 mass %.

Also, in transesterification grease (A), iodine number is preferably 20~45.If in the range, with the intermiscibility of other greases Well, and relative to other greases it is easy to form core, induces core and generate, as a result, solidification can be inhibited slow, therefore on Such various physical property, mouthfeel, the characteristic of flavor is stated improve, for example, can allocate high temperature, through when caused unthickened fuel ooze Go out, long-term preservation when the few excellent in stability of firmness change product.If iodine number is 20 or more, with mixing for other greases Property it is good, above-mentioned such various physical property, mouthfeel, the characteristic of flavor improve, such as can inhibit only hard grease and solidify The case where, can inhibit high temperature, through when caused unthickened fuel exudation, long-term preservation when firmness change.If iodine number be 45 with Under, then be easy to be formed core relative to other greases, induce core and generate, as a result, solidification can be inhibited slow, thus it is above-mentioned this The various physical property of sample, mouthfeel, the characteristic of flavor improve, for example, can inhibit high temperature, through when caused unthickened fuel ooze out, for a long time Firmness change when preservation.

Laminar food fat or oil composition

The laminar food of the present invention is 20~45 with the iodine number of the transesterification grease (A) used in fat or oil composition.If It is good with the intermiscibility of other greases within the scope of this, and be easy to form core relative to other greases, it induces core and generates, knot Fruit is solidification can be inhibited slow, therefore above-mentioned such various physical property, mouthfeel improve, for example, can allocate a large amount of containing height Temperature, through when caused unthickened fuel, the exudation of 3 fat oil fat, long-term preservation when the few excellent in stability of firmness change production Product.If iodine number is 20 or more, good with the intermiscibility of other greases, above-mentioned such various physical property, mouthfeel improve, such as can Inhibit the phenomenon that only hard grease and solidify, can inhibit high temperature, through when caused unthickened fuel exudation, long-term preservation when Firmness change.If iodine number be 45 hereinafter, if relative to other greases be easy to be formed core, induce core and generate, as a result, can press down System solidification is slow, therefore above-mentioned such various physical property, mouthfeel improve, for example, can inhibit high temperature, through when caused liquid Oil exudation, long-term preservation when firmness change.

Also, in transesterification grease (A), preferably 5 mass % of bay system grease (A1) is less than 30 mass % and palm fibre Palmitic acid system grease (A2) is more than 70 mass % and 95 mass % or less carry out transesterification grease obtained from ester exchange reaction.More preferably It is more than 70 mass % and 90 matter less than 30 mass %, with palm system grease (A2) for bay system grease (A1) 10 mass % It measures % or less and carries out transesterification grease, further preferably 10~28 matter of bay system grease (A1) obtained from ester exchange reaction It measures %, carry out transesterification grease obtained from ester exchange reaction with 72~90 mass % of palm system grease (A2).By by bay It is that grease (A1) and palm system grease (A2) use in the mass range, can obtains good with the extensibility of green compact and can obtain To with crisp mouthfeel, the formation of layer baking product in good condition and fluffy, and the exudation of unthickened fuel, laminar food are with plastic The firmness change of property grease is few, for high temperature, through when excellent in stability.If in particular, the additive amount of bay system grease (A1) Less than 30 mass %, then due to high temperature, through when and unthickened fuel ooze out the case where be inhibited, excellent in stability.

If in particular, consider due to high temperature, through when and unthickened fuel ooze out the case where the aspect that is inhibited, and considering can Above-mentioned such various physical property, the aspect of mouthfeel are obtained, then in transesterification grease (A), all constitutes the carbon number 12 in aliphatic acid The content of~14 saturated fatty acid is preferably 7~20 mass %.In addition, all constituting the unsaturation of the carbon number 18 in aliphatic acid The content of aliphatic acid is preferably 18~40 mass %.

For coating fat or oil composition, cream fat or oil composition, rubs and used into fat or oil composition and laminar food For fat or oil composition, in addition to above, if considering, above-mentioned such various physical property, mouthfeel become good aspect, by bay It is that grease (A1) and palm system grease (A2) carry out ester exchange reaction in above-mentioned mass range and obtain transesterification grease (A) It is preferred that transesterification grease below.

In transesterification grease (A), the triglycerides ratio in the composition that total carbon number of aliphatic acid is 40~46 is constituted Preferably 5~40 mass %, more preferably 10~40 mass %, further preferably 10~35 mass %.If such model In enclosing, then coating, cream, the molten sense of mouth of baking product are good, also good with the intermiscibility of other greases.

Include 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) as aliphatic acid is constituted in transesterification grease (A) 2 saturation triglycerides in symmetrical triglycerides (SUS) and the mass ratio (SUS/SSU) of asymmetric triglycerides (SSU) it is excellent It is selected as 0.45~0.55.Thus crystallinity becomes good, therefore intermiscibility is good when being mixed with other greases, and plastic fat is made When plasticity it is good, additionally it is possible to inhibit due to high temperature, through when and unthickened fuel ooze out.

In transesterification grease (A), the whole of triglycerides are constituted in aliphatic acid, matter of the lauric acid amount relative to stearic acid amount Amount is preferably 0.2~0.7 than (lauric acid amount/stearic acid amount), and more preferably 0.4~0.6, and the unsaturated fatty acid of carbon number 18 The ratio (the saturated fatty acid amount of unsaturated fatty acids account/C18 of C18) for measuring the saturated fatty acid amount relative to carbon number 18 is preferred It is 0.5~4.0, more preferably 1.0~2.0.If in the range, the shape-retaining ability of plastic fat is good.

In transesterification grease (A), SFC at 5 DEG C is preferably 55~80%.If in the range, can inhibit high temperature, Through when caused unthickened fuel exudation, long-term preservation when firmness change, excellent in stability.In addition, SFC at 35 DEG C is preferably 15% or more, more preferably 15~30%.If in the range, the shape-retaining ability of plastic fat is good.It should be noted that 5 DEG C and 35 DEG C of SFC can pass through " the 2.2.9-2003 of standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) Solid fat content (NMR methods) " measures.

(bay system grease (A1))

In the bay system grease (A1) of raw material as above such transesterification grease (A), all constitute in aliphatic acid Lauric acid content be 30 mass % or more, preferably 40~55 mass %, more preferably 45~50 mass %.As such Bay system grease (A1), can enumerate palm kernel oil, coconut oil, they point carry oil, hydrogenated oil and fat etc., these can be used alone 1 Kind, it can also be used in combination of two or more.Wherein, if considering that the dystectic transesterification higher than coconut oil fusing point can be readily derived The aspect of grease (A) preferably palm kernel oil and its point carries oil, hydrogenated oil and fat.In the case of hydrogenated oil and fat, according to hydrogen additive amount, have anti- The increased possibility of content of formula acid, using when hydrogenated oil and fat preferably from part hydrogenated oil and fat, low temperature hydrogenated oil and fat, or completely hydrogen addition pole It is properly selected in degree hydrogenated oil and fat.

In bay system grease (A1), preferably iodine number is 2 or less.If the use of iodine number being 2 bay system below greases (A1), When transesterification grease (A) is mixed with other greases, becomes the nuclei of crystallization and be easy solidification.Therefore, the shape-retaining ability of coating, cream It improves, the good coating of the molten sense of mouth, cream can be obtained.In addition it is possible to inhibit high temperature, through when caused unthickened fuel ooze Go out.In addition, the possibility that trans acids generate is also small.It is 2 bay system below greases (A1) as iodine number, extreme hydrogen can be used Carburetion.

(palm system grease (A2))

In the fat or oil composition of the present invention, the content of fatty acid as 16 or more carbon number in all composition aliphatic acid is The palm system grease (A2) of 35 mass % or more can enumerate palm oil, palm point and carry oil, their hydrogenated oil and fat, transesterification grease Deng these can be used alone or two or more kinds may be used.Point oil is carried as palm, hard portion, soft can be used Portion, middle melting point portion etc..When using hydrogenated oil and fat as palm system grease (A2), part hydrogenated oil and fat, low temperature hydrogenated oil and fat, pole can be used Hydrogenated oil and fat etc. is spent, wherein it is preferred that deep hydrogenation is oily.

In palm system grease (A2), iodine number is preferably 30~55.If the molten sense of mouth will not in the range, reduced, energy Enough make to become good as the coating of plastic fat, the shape-retaining ability of cream.In addition, the molten sense of mouth can not be reduced and inhibit high Temperature, through when caused unthickened fuel exudation.From with long-term shape-retaining ability viewpoint, palm system grease (A2) is particularly more excellent It is 30~40 to select iodine number.

In the fat or oil composition of the present invention, palm system grease (A2) preferably comprises 5~45 mass % of deep hydrogenation oil, more Preferably comprise 20~45 mass %.If containing deep hydrogenation oil in the range, the long-term guarantor of plastic fat can be inhibited Caused firmness change is deposited, in addition, the good product of shape-retaining ability of coating, cream can be obtained.In addition, can inhibit long-term The firmness change of plastic fat when preservation, in addition, can inhibit high temperature, through when caused unthickened fuel exudation.

In the fat or oil composition of the present invention, it is that 2 bays below are that iodine number is particularly used as bay system grease (A1) Grease uses bay system grease of the iodine number in above-mentioned range as palm system grease (A2), will not make the molten sense drop of mouth as a result, Low and shape-retaining ability becomes good, it is the bay system grease (A1) and palm system grease (A2) within the scope of these to further use iodine number It is 20~45 to make the iodine number of transesterification grease (A), and thereby, it is possible to allocate and good and high temperature, the warps such as the intermiscibility of other greases When the exudation of caused unthickened fuel, hardness caused by long-term preservation consistent excellent in stability plastic fat, can Obtain whole physical property, mouthfeel, the good fat or oil composition of the characteristic of flavor.

In the fat or oil composition of the present invention, in the ester exchange reaction of bay system grease (A1) and palm system grease (A2), Chemical catalyst, enzyme catalyst can be used as ester exchange catalyst.As chemical catalyst, sodium methoxide, hydrogen can be used Sodium oxide molybdena etc. can use lipase etc. as enzyme catalyst.The fat such as aspergillus, alcaligenes can be enumerated as lipase Enzyme can also use ion exchange resin, diatomite, ceramics etc. to be fixed on the catalyst of the immobilization on carrier, can also Use the form of powder.Further, it is possible to use the lipase with regioselectivity, the lipase without regioselectivity Any one is, it is preferable to use the lipase without regioselectivity.Chemical catalyst is used as ester exchange catalyst, is not had When the enzyme catalyst of regioselectivity, if bay system grease (A1) and the ester exchange reaction of palm system grease (A2) terminate, make For the symmetric form for constituting in the 2 saturation triglycerides that aliphatic acid includes 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) Triglycerides (SUS) becomes with the mass ratio (SUS/SSU) in the transesterification grease (A) of asymmetric triglycerides (SSU) In the range of 0.45~0.55.

When using chemical catalyst in ester exchange reaction, the catalyst of 0.05~0.15 mass % of oil quality is added, It is heated to 80~120 DEG C under reduced pressure, stirs 0.5~1.0 hour, thus bay system grease (A1) and palm system grease (A2) Ester exchange reaction reaches equilibrium state and terminates, and can obtain ester-exchanged oil fat (A).In addition, when using enzyme catalyst, addition oil The enzyme catalysts such as the lipase of 0.01~10 mass % of lipid amount carry out ester exchange reaction, as a result, transesterification at 40~80 DEG C Reaction reaches equilibrium state and terminates, and can obtain ester-exchanged oil fat (A).Ester exchange reaction can utilize the company based on chromatographic column Any one method in continuous reaction, batch reactions carries out.After ester exchange reaction, the essences such as can be decolourized, be deodorized as needed System.

It is complete in whole lauric ratios constituted in aliphatic acid, palm system grease (A2) in bay system grease (A1) Portion constitutes the content of fatty acid of 16 or more carbon number in aliphatic acid, the end of ester exchange reaction can utilize gas chromatography true Recognize.

(grease (B))

In the fat or oil composition of the present invention, in particular it is preferred to containing transesterification grease (A) discussed above and constitute The total ratio for the triglycerides that triglycerides that total carbon number of aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid is 1~ The grease (B) of 25 mass %.

These specific transesterification greases (A) and grease (B) are mixed, by the above-mentioned triglycerides of fat or oil composition Each composition is adjusted to above-mentioned the scope of the present invention, as a result, in terms of coating fat or oil composition, can obtain high temperature, Through when the exudation of caused unthickened fuel, hardness caused by long-term preservation it is with low uncertainty, shape-retaining ability is excellent, the molten sense of mouth, extensibility, light Pool, fragrance discharge good coating.In terms of cream fat or oil composition, can obtain high temperature, through when caused shape Avalanche it is few and shape-retaining ability is excellent, high temperature, through when caused unthickened fuel exudation it is few, even if long-term preservation, plastic fat Firmness change is also few, and the molten sense of mouth is also good, and foaming characteristic when emulsifying and dispersibility, guarantor's liquid whens being added to liquid sugar etc. Property, fragrance release is good, cream that trans acids amount is few.In terms of rubbing with fat or oil composition, it can obtain to green compact Favorable dispersibility and fluffy, tender mouth feel baking product, bake product mouth it is molten sense, flavor it is good, and the exudation of unthickened fuel, can The firmness change of plastic fat is few, for high temperature, through when stability it is also excellent.In terms of laminar food fat or oil composition, It can obtain good with the extensibility of green compact and the mouthfeel for having crisp can be obtained, layer forms baking in good condition and fluffy Product, and the exudation of unthickened fuel, laminar food plastic fat firmness change it is few for high temperature, through when stability it is also excellent It is different.

If using the glycerine that total carbon number of triglycerides and composition aliphatic acid that total carbon number of aliphatic acid is 46 is 48 is constituted Total ratio of three esters is the grease (B) of 1~25 mass %, then is easy to coating grease group using transesterification grease (A) Close object above-mentioned triglycerides it is each form adjust to above-mentioned the scope of the present invention, and with the phase of transesterification grease (A) Dissolubility is good, therefore can obtain above-mentioned such various physical property, mouthfeel, the characteristic of flavor and improve, high temperature, through when caused liquid With low uncertainty, the plastic fat of excellent in stability of hardness caused by the exudation of shape oil, long-term preservation.

In the coating fat or oil composition of the present invention, grease (B) includes 2 saturated fatty acids (S), 1 unsaturated lipid The mass ratio of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides of fat acid (U) (SUS/SSU) it is preferably 0.1~1.6, in cream fat or oil composition of the invention, SUS/SSU is preferably 0.1~1.6, this hair Bright rubs in fat or oil composition, and SUS/SSU is preferably 0.1~2.5, in laminar food fat or oil composition of the invention, SUS/SSU is preferably 0.1~1.6.If SUS/SSU is in the range, mixed with transesterification grease (A), can will obtain oil SUS/SSU in oil/fat composition is adjusted to above-mentioned the scope of the present invention.

In the fat or oil composition of the present invention, as grease (B), the ester that palm system grease, palm point carry soft oil can be enumerated Exchange grease, lard, butterfat, coconut oil, palm kernel oil, dividing for they carry oil, part hydrogenated oil and fat, vegetable seed part hydrogenated oil and fat etc., These can be used alone or two or more kinds may be used.Among those, it is preferable to use selected from palm system grease, palm Divide at least one kind of grease in the transesterification grease and lard that carry soft oil.

As palm system grease, palm oil, palm point can be enumerated and carry oil, their hydrogenated oil and fat etc., these can individually make With a kind, can also be used in combination of two or more.Oil is carried as palm point, hard portion (palm stearin etc.), soft part (palm can be used Double oleic acid of oleic acid, palm etc.), middle melting point portion etc..

Especially from the viewpoint of the molten sense of mouth and intermiscibility, it is preferable to use the palm of iodine number 45~65 systems for palm system grease Grease can be enumerated during palm oil, palm point carry soft oily (palmitoleic acid), palm point carries and be melted as such palm system grease Point oil etc..

Wherein, it from the particularly good viewpoint of intermiscibility, is preferably used together with the palm system grease of iodine number 45~65 Palm point carries the transesterification grease of soft oil, and palm point is put forward the transesterification grease of soft oil and the ratio of palm system grease by matter Amount ratio is set as 1：0.1~5；It is used together lard with the palm system grease of iodine number 45~65, by the ratio of lard and palm system grease Rate is set as 1 in mass ratio：0.05~5；Together with the palm system grease of iodine number 45~65, the ester that soft oil is carried using palm point is handed over It changes oil fat and lard, palm point is carried into the transesterification grease of soft oil and lard, sets in mass ratio with the ratio of palm system grease It is 1：0.1~7：0.1~12.If the ratio of each grease is set as within the scope of this, the self intermiscibility of grease (B) is also good, And the intermiscibility as fat or oil composition entirety is also especially good.

In the coating fat or oil composition of the present invention, relative to grease total amount, the additive amount of transesterification grease (A) is preferred Additive amount for 5~65 mass %, grease (B) is preferably 35~95 mass %.Wherein, the additive amount of transesterification grease (A) is more The additive amount of preferably 5~50 mass %, grease (B) are more preferably 10~90 mass %, the additive amount of aftermentioned unthickened fuel (C) More preferably 5~40 mass %.

In the cream fat or oil composition of the present invention, relative to grease total amount, the additive amount of transesterification grease (A) is preferably The additive amount of 5~65 mass %, grease (B) are preferably 35~95 mass %.

The present invention's rubs in fat or oil composition, and relative to grease total amount, the additive amount of transesterification grease (A) is preferably The additive amount of 5~65 mass %, grease (B) are preferably 35~95 mass %.

In the laminar food fat or oil composition of the present invention, relative to grease total amount, the additive amount of transesterification grease (A) is excellent 5~65 mass % are selected as, the additive amount of grease (B) is preferably 35~95 mass %.

(unthickened fuel (C) and deep hydrogenation are oily (D))

The present invention fat or oil composition in, can by transesterification grease (A) be used as essential component, mixing unthickened fuel (C) and It obtains.It is used together by unthickened fuel (C) and transesterification grease (A) and grease (B), it can be by the above-mentioned sweet of fat or oil composition Each composition of oily three esters is adjusted to above-mentioned the scope of the present invention.In addition, necessary extensibility etc. in coating can be adjusted Characteristic, and using transesterification grease (A), thereby, it is possible to inhibit comprising come from unthickened fuel (C) 2 unsaturated triglycerides, The high temperature of the unthickened fuel of the low melting points triglycerides such as 3 unsaturated triglycerides, through when caused exudation.

Unthickened fuel (C) is the grease that flowing shape is presented at 5 DEG C, can enumerate rapeseed oil, soybean oil, corn oil, rice bran oil, cotton seed Oil, sunflower oil, sesame oil, olive oil etc., these can be used alone or two or more kinds may be used.

The additive amount of unthickened fuel (C) is 5~40 mass % preferably with respect to grease total amount.

In the fat or oil composition of the present invention, transesterification grease (A) can be regard as essential component, the pole of mixed plant grease It spends hydrogenated oil and fat (D) and obtains.Made together with transesterification grease (A) and grease (B) etc. by the deep hydrogenation oily (D) of vegetable fat With, can by the above-mentioned triglycerides of fat or oil composition it is each composition adjust to above-mentioned the scope of the present invention.

It is oily (D) as deep hydrogenation, palm core deep hydrogenation oil, coconut deep hydrogenation oil, palm deep hydrogenation can be enumerated Oil, vegetable seed deep hydrogenation oil etc., these can be used alone or two or more kinds may be used.

In the case of coating fat or oil composition, the additive amount of deep hydrogenation oil (D) is preferably with respect to grease total amount For 50 mass % or less.Especially with fusing point be 50 DEG C or more deep hydrogenation oil when, if relative to grease total amount be 5 matter Amount % feels good hereinafter, then mouth is molten, therefore preferably.Cream fat or oil composition is rubbed into oily with fat or oil composition, laminar food In the case of oil/fat composition, deep hydrogenation oil (D) additive amount preferably with respect to grease total amount be 30 mass % or less.Use spy When not to be fusing point be 50 DEG C or more of deep hydrogenation oil, if be 5 mass % relative to grease total amount hereinafter, if the molten sense of mouth it is good, Therefore preferably.In addition, with unthickened fuel (C) and used time, relative to grease total amount, unthickened fuel (C) and deep hydrogenation oily (D) are by total Preferably 50 mass % or less.

Dividing for the grease used in above, the of the invention fat or oil composition carries, curing reaction, ester exchange reaction can lead to Cross the following method progress.

Point the carrying of grease can be carried by dry fractionation, solvent point or surfactant (emulsification) divides and carries to carry out, these Individually two or more progress can be carried out or combine with a kind.

In dry fractionation, the fusing point of high-melting-point and the triglycerides of low melting point can be utilized poor, the oil that will be completely dissolved Fat slowly cools down, and the crystalline portion of generation and liquid portion are separated by filtration and obtained.In addition, in dry fractionation, can pass through One section reduced with making temperature stage be divided to carry, two sections points carry or multistage point carries and to obtain point carrying oil.

During solvent point carries, using the poor solubility relative to acetone or n-hexane equal solvent, by by lipid solubilization in molten Agent and cooling make the high melting point portion low relative to Solvent Solubility, next middle melting point portion that crystallization be precipitated in order.It can make After the abundant growth of crystallization, it is separated into crystalline portion and liquid oil part, distillation removes solvent, and liquid oil is partly carried oily obtain as point It arrives.

, can be by lipid solubilization during surfactant (emulsification) point carries, and after crystallisation by cooling, add surfactant The aqueous solution of (emulsifier), making to be mixed in liquid portion in crystalline portion becomes big drop, be separated into unthickened fuel, solid fat with it is water-soluble The suspension of liquid, this three layers superfluous of aqueous solution and obtain point carrying oil.

The curing reaction of grease can carry out by the following method, according to conventional method, use the catalyst such as Raney nickel Hydrogen is added in grease, is reacted in heating, stirring, makes hydrogen bond together in the double of the unsaturated fatty acid for constituting triglycerides Thus key section and saturation carry out.At this point, by control pressure, temperature, time, catalyst, what can be required is hard The grease of degree.

The ester exchange reaction of grease is the key for the triglycerides for changing the aliphatic acid that the glycerine in 1 molecule is bonded with 3 molecules It, can be according to conventional method, by using chemistry such as sodium methoxides together in the operation of the position, fatty acid species of the aliphatic acid of glycerine The ester exchange reaction etc. of chemically ester exchange reaction, the enzyme for using lipase etc. as catalyst that catalyst carries out come into Row.

(fatty acid esters of sorbitan, polyglyceryl fatty acid ester)

In a preferred embodiment, fat or oil composition of the invention also contains to be selected from and make in the solidification start temperature of palm oil The polyglycereol for rising 1.0 DEG C or more of fatty acid esters of sorbitan and the solidification start temperature of palm oil being made to rise 1.0 DEG C or more It is at least one kind of in aliphatic ester.

These fatty acid esters of sorbitan and polyglyceryl fatty acid ester make the solidification start temperature of palm oil rise 1.0 DEG C More than, preferably rise 1.5 DEG C or more, more preferably rises 2.0~4.0 DEG C.

By using such at least one kind of in fatty acid esters of sorbitan and polyglyceryl fatty acid ester, use Under the conditions of chilling when the manufacture of the plastic fat of the fat or oil composition of the present invention, the crystallization of grease is promoted.Therefore, It is sufficiently mixed in manufacturing machine, plasticity further increases, and extensibility becomes good in coating fat or oil composition, in milk In oil fat or oil composition, emulsification property, particularly emulsification when initial stage dispersibility improve, can be emulsified with the short time, It is rubbing in fat or oil composition, is being improved to the dispersibility of green compact.In addition, by using such fatty acid esters of sorbitan Or polyglyceryl fatty acid ester, use the slow cooling condition after the baking of the baking product of the laminar food fat or oil composition of the present invention Under, the crystallization of grease is promoted, and as crystalline state existing for the crystallization largely of miniaturization in heterogeneity.Therefore, have The mouthfeel of crispness improves.

The solidification start temperature of above-mentioned palm oil is the value for measuring (DSC) using differential scanning calorimetry and measuring.Solidification is opened The measurement of beginning temperature can use differential scanning calorimetry (DSC) (model：DSC Q1000, TA Instruments JAPAN (strain) System).More specifically, fatty acid esters of sorbitan or polyglyceryl fatty acid ester 0.5 can be added to 100 mass parts of palm oil Mass parts are cooled down with 10 DEG C of speed per minute from 80 DEG C, and measure solidification start temperature.

In above-mentioned fatty acid esters of sorbitan, preferably 80 mass % or more, more preferable 90 in aliphatic acid are all constituted Quality % or more is palmitic acid and stearic acid.In addition, palmitic acid and stearic mass ratio are preferably 0.3：1.0~1.0：1.0 More preferably 0.5：1.0~0.8：1.0.If palmitic acid and stearic mass ratio are the range or so, palm oil can be made Solidification start temperature rise 1.0 DEG C or more.

Here, palmitic acid and stearic mass ratio can utilize gas chromatography (standard methods for the analysis of fats oils and related materials (corporations Legal person japan oil chemist's society) " 2.4.2.2-2013 aliphatic acid composition (FID heat up gas chromatography) ") measure.

The HLB value of above-mentioned fatty acid esters of sorbitan is preferably 3.5~5.5, and more preferably 4.0~5.5.If HLB value For the range, then it is suitble to make the solidification start temperature of palm oil to rise.

Here, HLB value can be found out using Griffin formulas (Atlas company laws).

In the present invention, as above-mentioned fatty acid esters of sorbitan, commercially available product can be used.For example, reason can be enumerated Grind S-320YN, Port エ system S-60V and the Sorman S-300V etc. of vitamin (strain) manufacture.

The HLB value of above-mentioned polyglyceryl fatty acid ester is preferably 1~7, and more preferably 1~6.If HLB value is the range, fit Conjunction makes the solidification start temperature of palm oil rise.

In the present invention, as above-mentioned polyglyceryl fatty acid ester, commercially available product can be used.For example, slope this medicine can be enumerated SY グリスター PS-3S, SY グリスター PS-5S, SY グリスター THL-50, the SY グリ of product industry (strain) manufacture The RYOTO that スター HB -750, SY グリスター DDB-750, Foods Co., Ltd. of Mitsubishi Chemical manufacture Polyglyester B-70D etc..

The content phase of above-mentioned fatty acid esters of sorbitan or polyglyceryl fatty acid ester in the fat or oil composition of the present invention For grease total amount, preferably 0.05~6.0 mass %, more preferably 0.1~5.0 mass %, further preferably 0.2~ 4.0 mass %.

By above-mentioned fatty acid esters of sorbitan and above-mentioned polyglyceryl fatty acid ester and in the case of using, their total amount It is preferred that in the range.If the content is in the range, can obtain in coating fat or oil composition extensibility improve and It is not felt by the good coating of expression power of the miscellaneous taste that emulsifier is brought and flavor, can be obtained in cream fat or oil composition Emulsification property improves, and initial stage favorable dispersibility when especially emulsifying can be emulsified, and be not felt by emulsification with the short time Miscellaneous taste that agent is brought and the good cream of expression power of flavor, can obtain rubbing in fat or oil composition to the dispersibility of green compact It improves, and is not felt by the good snack food product bread product of miscellaneous taste that emulsifier is brought and fragrance release, layer can be obtained The mouthfeel with crispness improves in shape food fat or oil composition, and is not felt by miscellaneous taste and excellent flavor that emulsifier is brought Laminar food.

2. coating

The coating of the present invention can be as the plasticity of the coating fat or oil composition containing the present invention in oil phase Grease is allocated.

Here, as coating, including being provided in grease coating, Japanese Agricultural Standard specified in Japanese Agricultural Standard Margarine.The coating of the present invention mainly applies exhibition in the surface of the bread-type food products product such as bread, dessert, or filling In (injection) bread-type food products product, entrains into or be coated on added in food materials, the bread of flavor former material, dessert etc., be used for Prevent food materials, flavor former material water transport to bread, dessert purpose etc..

The form containing water phase may be used in the coating of the present invention.As the form containing water phase, W/O can be enumerated Water in oil in oil type, water in oil type, W/O in type, water.The content of oil phase in this case is relative to as plasticity oil The coating total amount of fat, preferably 60~99.4 mass %, more preferably 65~98 mass %.In addition, the content of water phase is opposite In coating total amount, preferably 0.6~40 mass %, more preferably 2~35 mass %.It is especially excellent from the molten sense of mouth and shape-retaining ability It is different, and be difficult to from the perspective of causing exudation, emulsify the preferred water in oil of form.

The coating of the present invention than water, can also contain conventionally known ingredient.As well known ingredient, such as can Enumerate milk, dairy products, protein, saccharic, salt, acid flavoring, pH adjusting agent, antioxidant, spice, coloring components, fragrance, Emulsifier etc..As milk, such as milk can be enumerated etc..As dairy products, can enumerate skimmed milk, cream, cheese (natural cheese, Processed cheese etc.), acidified milk, concentrated milk, skim concentrated milk, evaporated milk, sweet condensed milk, sugar-free condensed skimmed milk, sugaring degreasing Condensed milk, full powder breast, skimmed milk breast, dry cream, whey powder, protein concentration whey powder, whey protein concentrate (WPC), whey egg White isolate (WPI), buttermilk powder, total milk protein, casein sodium, Caseins, potassium salts etc..As protein, soybean egg can be enumerated In vain, vegetable proteins such as pea protein, wheat gluten etc..As saccharic, monosaccharide (glucose, fructose, galactolipin, sweet dew can be enumerated Sugar etc.), disaccharides (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, sugar alcohol, starch, starch decomposition product, polysaccharide etc.. As antioxidant, L-AA, L-AA derivative, tocopherol, tocotrienols, lignanoid, general can be enumerated Quinones, xanthine, oryzanol, phytosterol, catechin, Polyphenols, tea extraction etc..As spice, can enumerate peppery Green pepper element, fennel, eugenol, cineole, zingerone etc..As coloring components, carrotene, Arnotto, astaxanthin etc. can be enumerated. As fragrance, butter flavor, milk flavour etc. can be enumerated.As emulsifier, except above-mentioned fatty acid esters of sorbitan, poly- sweet Other than oil and fat acid esters, lecithin, fatty acid glyceride, organic acid glycerin fatty acid ester, sucrose fatty ester, poly- sweet can be enumerated Oil condensation ricinoleate ester, methyl glycol fatty acid ester, stearyl lactate, stearoyl lactate, polyethenoxy sorbitan Aliphatic ester etc. can add within the scope of the effect of the invention.

The coating of the present invention can utilize well known method to manufacture.For example, the coating comprising the present invention can be used After the oil phase of fat or oil composition is suitably heated, mixes and emulsified with water phase, dispenser, perfecting press are utilized (perfector), the cooling mixing machines such as heat exchanger (votator), NEXUS (trade name) carry out chilling kneading and obtain. After the chilling kneading of cooling mixing machine, maturation (temperature adjustment) can also be carried out as needed.

3. cream

The cream of the present invention can carry out the plastic fat of the cream fat or oil composition containing the present invention in oil phase Allotment, is allocated using the plastic fat as raw material.

The plastic fat is the plastic fat of the cream fat or oil composition containing the present invention in oil phase.As plastic Property grease in the present invention cream fat or oil composition content, preferably 50~100 mass %, more preferably 70~100 Quality %.

The form for being substantially free of water phase and the form containing water phase may be used in the plastic fat.As containing water The form of phase can enumerate in water in oil, water in oil type, W/O water in oil in oil type, water, and the content of oil phase is preferably 60 ~99.4 mass %, more preferably 65~98 mass %, the content of water phase are preferably 0.6~40 mass %, and more preferably 2~35 Quality %.As the form containing water phase, preferably water in oil, margarine can be enumerated.Here, so-called margarine oil's oils, It is comparable to the margarine of Japanese Agricultural Standard or the substance of grease coating.

In addition, as the form for being substantially free of water phase, shortening can be enumerated.Here, " being substantially free of " is equivalent to day The shortening of this Agricultural Standard, moisture are (comprising volatile matter.) content be 0.5 mass % or less.

In the plastic fat, conventionally known ingredient can also be contained than water.As well known ingredient, without spy It does not limit, for example, above-mentioned such milk, dairy products, protein, saccharic, salt, acid flavoring, pH adjusting agent, anti-oxidant can be enumerated Agent, spice, coloring components, fragrance, emulsifier etc..

The plastic fat can utilize well known method to manufacture.Such as the plastic fat of the form containing water phase, it can To be after the oil phase of the cream fat or oil composition comprising the present invention is suitably heated with water phase, mixes and emulsified, in utilization Such cooling mixing machine is stated to carry out chilling kneading and obtain.The not plastic fat of the form of aqueous phase can include After the oil phase heating of the cream fat or oil composition of the present invention, carries out chilling kneading using above-mentioned such cooling mixing machine and obtain It arrives.After using the kneading of the chilling of cooling mixing machine, maturation (temperature adjustment) can also be carried out as needed.

For the cream of the present invention, the cream fat or oil composition containing the present invention such as margarine, shortening Plastic fat and according to it is expected that adding the taste compositions such as saccharic makes its blistering, or after so that the plastic fat is blistered Coordinate taste compositions such as saccharic etc. in substance.

Blistering (emulsification) can make it blister and carry out by using well known method.For example, can be by using electronic Formula or manually blender make its gassiness be carried out until proportion moderately lightens.The proportion of cream of the present invention is preferably 0.8 hereinafter, more preferably 0.3~0.7.

The taste composition coordinated in cream as the present invention, can enumerate saccharic, dairy products, eggs, fruit, fruit juice, fruit Sauce, cocoa and cocoa products, nut paste, spice, coffee and coffee product, acid flavoring, seasoning, fragrance etc..As sugar Matter can be liquid sugar, pulverized sugar, sugar alcohol etc., such as can enumerate monosaccharide (glucose, fructose, galactolipin, mannose etc.), disaccharides (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, sugar alcohol, starch, starch decomposition product, polysaccharide, syrup, isomerization liquid Sugar etc..As dairy products, skimmed milk can be enumerated, cream, cheese (natural cheese, processed cheese etc.), acidified milk, concentrated milk, taken off Fat concentrated milk, evaporated milk, sweet condensed milk, sugar-free condensed skimmed milk, sweetened condensed skimmed milk, full powder breast, skimmed milk breast, dry cream, Whey powder, protein concentration whey powder, whey protein concentrate (WPC), lactalbumin isolate (WPI), buttermilk powder, full milk egg In vain, casein sodium, Caseins, potassium salts etc..As eggs, shell egg, yolk, albumen, preserved egg etc. can be enumerated.

When coordinating taste composition, ingredient in addition to this into cream, their use level can usually be matched with milk Coordinated without particular limitation in the range of oil.When coordinating saccharic to the cream of the present invention, relative to plastic fat 100 Mass parts can coordinate in the range of 10~200 mass parts, and guarantor's fluidity of cream fat or oil composition of the invention is good, Therefore sapid cream can be easily manufactured.

Cream of the invention can be used as covering to use, fill use, entrain into use, injection is used, decoration is used etc., be appropriately used for face Packet, dessert, cake etc..

4. plastic fat, green compact and baking product

(plastic fat)

For rubbing with for fat or oil composition and laminar food fat or oil composition for the present invention, can allocate in oil phase Contain rubbing into the plastic fat with fat or oil composition or laminar food fat or oil composition, using as original for the present invention The green compact of material obtain baking product.

The plastic fat is combined with grease into fat or oil composition or laminar food containing rubbing for the present invention in oil phase The plastic fat of object.

As rubbing into containing with fat or oil composition or laminar food fat or oil composition for the present invention in plastic fat Amount, preferably 50~100 mass %, more preferably 70~100 mass %.

The form for being substantially free of water phase and the form containing water phase may be used in the plastic fat.As containing water The form of phase, can enumerate in water in oil, water in oil type, W/O water in oil in oil type, water, the content of oil phase, preferably 60~99.4 mass %, more preferably 65~98 mass %, the content of water phase are preferably 0.6~40 mass %, more preferably 2~ 35 mass %.As the form containing water phase, preferably water in oil, margarine can be enumerated.

The plastic fat can utilize well known method to manufacture.Such as the plastic fat of the form containing water phase, it can To be that will suitably add into the oil phase of fat or oil composition or laminar food fat or oil composition and water phase comprising rubbing for the present invention Heat after mixing and emulsifying, carries out chilling kneading using above-mentioned such cooling mixing machine and obtains.Form as not aqueous phase Plastic fat, can be will include the present invention rub into the oil phase with fat or oil composition or laminar food fat or oil composition After heating, carries out chilling kneading using above-mentioned such cooling mixing machine and obtain.After using the kneading of cooling mixing machine chilling, Maturation (temperature adjustment) can also be carried out as needed.

It is various that the plastic fat of laminar food can become sheet, bulk, cylindric, rectangular-shape, pencil-shaped etc. Shape.Wherein, from the viewpoint of handling ease grade, preferably become sheet.Piece is made in the plastic fat of laminar food Size when shape is not particularly limited, for example, can become 50~1000mm of width, 50~1000mm of length, thickness 1~ 50mm。

(green compact and baking product)

The present invention's rubs into using the fat or oil composition can be used as plastic fat, is rubbing into the baking product such as bread, dessert It is used in green compact.By baking rubbing into the green compact with fat or oil composition containing the present invention, the bakings such as bread, dessert can be obtained Product.The present invention rub into fat or oil composition to green compact rub into, bake, such as can according to well known condition and method into Row.

The laminar food of the present invention uses fat or oil composition that can entrain into bread, point as laminar food plastic fat It is used in the green compact of the baking product such as heart.For example, being entrained between green compact using the laminar food fat or oil composition for having the present invention The laminar food plastic fat of sheet by stretching, fold repeatedly, stratiform food is then entrained into green compact laminate Product plastic fat, if the thin layer of green compact and laminar food plastic fat is made for dried layer and is completed the production.Also, By baking the green compact of the laminar food fat or oil composition containing the present invention, Denmark's bread, croissant, group etc. can be obtained Baking product.The laminar food fat or oil composition of the present invention is entrained into green compact, is baked, such as can be according to well known condition and side Method carries out.

Green compact are using flour as principal component, as flour, as long as being generally mated in the green compact of the product of baking, then without spy It does not limit, such as wheat flour (hard flour, middle power powder, weak flour etc.), pearling cone meal, rice flour, corn flour, rye meal, buckwheat can be enumerated Flour, soy meal etc..

The present invention's in green compact rubs into different according to the type of the product of baking with the use level of fat or oil composition, without special It does not limit, is preferably 2~40 mass parts as plastic fat amount, more relative to 100 mass parts of flour being matched in green compact Preferably 2~30 mass parts.

The use level of the laminar food fat or oil composition of the present invention in green compact is different according to the type of the product of baking, does not have It is particularly limited to, relative to 100 mass parts of flour being matched in green compact, is preferably with plastic fat amount as laminar food 20~120 mass parts, more preferably 20~100 mass parts.

In green compact, in addition to flour and the present invention rub with fat or oil composition or laminar food fat or oil composition other than, As long as being generally mated in the raw material of the green compact of the product of baking, then can coordinate without particular limitation.Additionally, it is contemplated that being matched with baking The range of the green compact of roasting product, their use level can generally also coordinate without particular limitation.Specifically, for example, water, on It states except such milk, dairy products, protein, saccharic, egg, egg processed goods, starch, salt, emulsifier, emulsification blistering can be enumerated Agent (emulsified fat), wine yeast activator, cocoa mass, cocoa power, chocolate, coffee, black tea, smears tea, greengrocery, fruit object at yeast Class, fruit, fruit juice, jam, preserved fruit, meat, marine products class, beans, bean powder, bean curd, soymilk, soybean protein, swelling agent, sweet taste Material, seasoning, spice, colouring matter, fragrance etc..

It is added to bread, the dessert for rubbing the baking product into the green compact with fat or oil composition of the invention, example as using Such as, the Bread and Pastries such as sliced bread, bun, dessert bread, culinary art bread, French baguette, black bread can be enumerated；German-style Christmas The fermentation dessert such as cake, red-letter day cake, cream circle cake, cream cake, baked donut；The cakes such as Denmark's bread, croissant, group Point；Cakes such as Buttercake, pound cake, spongecake, biscuit, cookies, baked donut, mousse, hot cake, waffle etc..

As the baking product for using the green compact for being added to the laminar food fat or oil composition of the present invention, for example, can arrange Lift cakes such as the Denmark's bread, croissant, group for making green compact fermentation using yeast etc. etc..

【Embodiment】

Hereinafter, present invention will be further described in detail through examples, the present invention is not by any restriction of these embodiments.

(1) assay method

(fat or oil composition)

Total ratio of 2 saturation triglycerides and 3 saturation triglycerides, the content of 3 saturation triglycerides, 2 saturation glycerine The mass ratio, 2 saturation triglycerides and 3 saturation glycerine three of the total amount of three esters and 3 saturation triglycerides and 3 saturation triglycerides The mass ratio of ester utilizes the gas chromatography (" 2.4.2.2- of standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) 1996 aliphatic acid composition (FID heatings gas chromatography) " and " temporary 7-20032 aliphatic acid composition ") it measures, fat is used respectively Fat acidimeter acquires.

The mass ratio (SUS/SSU) of Triglyceides (SUS) and asymmetric triglycerides (SSU) is according to utilizing gas Phase chromatography (" the 2.4.2.2-1996 aliphatic acid composition of standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) (FID heat up gas chromatography) " and " temporary 7-20032 aliphatic acid forms ") the SUS types triglycerides that acquires and SSU type glycerine The quality of three esters calculates.

The content of triglyceride that the total carbon number for constituting aliphatic acid is 40~48 utilizes gas chromatography (benchmark grease analysis examination Test " 2.4.6.1-1996 triacylglycerols form (gas chromatography) " of method (japan oil chemist's society of civic organization)) it measures.

Bis- palmityl -2- oleoyl glycerols (POP) of 1,3- and bis- palmityl -3- oleoyl glycerols of 1,2- (PPO) mass ratio (POP/PPO) is measured using method similar to the above.

Trans acids amount using gas chromatography (standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) " 2.4.2.2-1996 aliphatic acid composition (FID heatings gas chromatography) ") it measures.

(transesterification grease (A))

Iodine number utilizes " the 2.3.4.1-1996 iodine numbers of standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) (Webster-hexamethylene method) " measures.

All constitute the ratio of the saturated fatty acid of the carbon number 14~16 in aliphatic acid, the saturated fatty acid of carbon number 16~18 Ratio, carbon number 18 unsaturated fatty acid ratio, all constitute aliphatic acid in lauric acid relative to stearic ratio (lauric acid amount/stearic acid amount) using gas chromatography (standard methods for the analysis of fats oils and related materials (japan oil chemist's society of civic organization) " 2.4.2.2-1996 aliphatic acid composition (FID heatings gas chromatography) ") it measures.

Constitute aliphatic acid total carbon number be 40~46 content of triglyceride, using with the structure in above-mentioned fat or oil composition The same method of content of triglyceride that total carbon number at aliphatic acid is 40~48 measures.

(grease (B))

Iodine number is measured using method same as the assay method in above-mentioned transesterification grease (A).

The triglycerides that the triglycerides that the total carbon number for constituting aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid Total ratio, the content of triglyceride for being 40~48 using total carbon number with the composition aliphatic acid in above-mentioned fat or oil composition are same The method of sample measures.

(2) allotment of fat or oil composition

Include using match ratio, mixing shown in 3~table of table 5,10~table of table 15,23~table of table 28,35~table of table 37 Each grease of transesterification grease, to obtain the fat or oil composition of embodiment and comparative example.

(transesterification grease 1~9)

Transesterification grease 1~5 is allocated using following methods.According to ratio shown in table 1 by bay system grease (A1) and Palm system grease (A2) is mixed and heated to 110 DEG C, after so that it is fully dehydrated, as chemical catalyst, adds oil quantity Under decompression, ester exchange reaction is carried out at 100 DEG C when stirring 0.5 hour for the sodium methoxide of 0.08 mass %.After ester exchange reaction, It carries out washing and removes catalyst, decolourized using atlapulgite, further carry out deodorization, to obtain transesterification grease.

Transesterification grease 6~9 is allocated according to the preparation method of transesterification grease 1~5.It should be noted that ester-exchanged oil Fat 7,9 is according to the mass ratio of table 1 mix and after ester exchange reaction, washing, dehydration, carries out hydrogen addition, it is then refined and Obtain transesterification grease.

The bay system grease (A1) that is used in ester exchange reaction, palm system grease (A2) are shown in following.

Bay system grease (A1)

Palm core deep hydrogenation oil：45.7 mass % (iodine number 2) of lauric acid content

Palm kernel oil：45.7 mass % (iodine number 18) of lauric acid content

Palm kernel oil acid：39.0 mass % (iodine number 24) of lauric acid content

Palm system grease (A2)

Palm oil：The 97.9 mass % (iodine number 53) of content of fatty acid of C16 or more

Palm deep hydrogenation oil：The 97.9 mass % (iodine number 2) of content of fatty acid of C16 or more

Palm hard oil：The 98.8 mass % (iodine number 32) of content of fatty acid of C16 or more

The soft oil of palm：The 97.7 mass % (iodine number 61) of content of fatty acid of C16 or more

The analysis result of obtained transesterification grease 1~9 is shown in Table 1.

【Table 1】

(* 1, * 2 be the value after carrying out hydrogen addition after ester exchange reaction and curing.)

(fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1,2)

The coating fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1,2 added in fat or oil composition Detailed content is as shown in table 2.

It is added to the solidification start temperature (DEG C) of the palm oil of fatty acid esters of sorbitan or polyglyceryl fatty acid ester Rising value is measured in the following way.First, sorbitan fatty acids are added to 100 mass parts of palm oil (iodine number 53) It is weighed 3.5mg by 0.5 mass parts of ester or polyglyceryl fatty acid ester in the aluminium dish of measurement, is further used not to be put into and be appointed The blank panel (reference) of what sample, utilizes differential scanning calorimetry (DSC) (model：DSC Q1000, TA Instruments JAPAN (strain) System) by condition below measurement solidification start temperature.

Then, the solidification for the palm oil for being not added with fatty acid esters of sorbitan or polyglyceryl fatty acid ester is similarly measured Start temperature.

To be added to the palm oil of fatty acid esters of sorbitan or polyglyceryl fatty acid ester solidification start temperature, with not The difference of the solidification start temperature of the palm oil of fatty acid esters of sorbitan and polyglyceryl fatty acid ester is added as palm oil Cure the rising value of start temperature (DEG C).

The rising value of solidification start temperature (DEG C)=(solidification for being added to the palm oil of fatty acid esters of sorbitan starts Temperature)-(the solidification start temperature for being not added with the palm oil of fatty acid esters of sorbitan)

The rising value of solidification start temperature (DEG C)=(solidification for being added to the palm oil of polyglyceryl fatty acid ester starts temperature Degree)-(the solidification start temperature for being not added with the palm oil of polyglyceryl fatty acid ester)

＜ determination conditions ＞

Temperature in the unit of differential scanning calorimetry (DSC) is warming up to 80 DEG C, is kept for 5 minutes, sample is made to be completely dissolved.With Afterwards, so that it is cooled to -40 DEG C from 80 DEG C with 10 DEG C per minute (10 DEG C/min.), measure the solidification start temperature (hair of the process The fever start temperature of thermal spike).Solidification start temperature is the intersection point of the line at baseline and peak.

【Table 2】

The evaluation of (3-1) coating fat or oil composition

For each sample of embodiment and comparative example, evaluation below has been carried out.

(fat or oil composition)

Using match ratio shown in 3~table of table 5, mixing includes each grease of transesterification grease, to obtain embodiment With the fat or oil composition of comparative example.Embodiment 14A~17A is by fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, it any of 2 is added to fat or oil composition and obtains fat or oil composition.

【Table 3】

【Table 4】

【Table 5】

(manufacture of coating)

By the 82 mass parts temperature adjustment of fat or oil composition of embodiment 1A~17A, comparative example 1A~9A to 70 DEG C, 0.2 matter is added After measuring part mono-fatty acid glyceride, make it dissolve as oil phase.On the other hand, skimmed milk breast is added in the water of 15.2 mass parts 1.0 mass parts of 1.5 mass parts and salt carry out heating sterilization at 85 DEG C and obtain water phase.

Then, the water phase is added in the oil phase, is stirred with propeller agitator, is emulsified as after water in oil, by matching Clutch carries out chilling kneading, obtains the coating of the butter flavor of following mixing ratios.

The cooperation ＞ of ＜ coatings

After above-mentioned coating is preserved 5 days at 10 DEG C, following evaluations have been carried out.

[extensibility]

The coating 5g of temperature adjustment to 20 DEG C is taken to spatula, the plate of stainless steel is coated on, using benchmark below into Row evaluation.

Evaluation criteria

◎：It is thin, it smoothly stretches very much.

○：It is thin, smoothly stretch.

△：Slightly thickness, but smoothly stretch.

×：There is thickness, extensibility is poor, or stretching, extension is on the way interrupted.

[exudation]

Coating is cut into 3 × 3 × 3cm square, estimates oozing for the unthickened fuel after being preserved 3 days using 35 DEG C of thermostat Go out, is evaluated using benchmark below.

Evaluation criteria

◎：It does not ooze out completely.

○：Slightly ooze out.

△：There is exudation.

×：There are a large amount of exudations.

[ongoing change of hardness]

Coating is put into columned container so that surface becomes smooth, is cut with spatula, is surveyed using penetrometer It is scheduled on 15 DEG C of hardness saved after 2 days, 30 days.The front end that AOCS public affairs are determined to the pyramid type tapered adapter of method Cc16-60 is set It is placed in the position on contact coating surface, enter distance (mm) 10 times when it being made to fall with 5 seconds is penetration value, as hard The index of degree.By the 30th day with the change rate of the 2nd day penetration value ((| the 30th day 2 days penetration value of penetration value-the |)/ 2nd day penetration value × 100), utilize the variation of benchmark evaluation hardness below.

Evaluation criteria

◎：Less than 15%

○：15% less than 25%

△：25 less than 35%

×：35% or more

[shape-retaining ability]

Coating is cut into 3 × 3 × 3cm square, estimates the shape-retaining ability after being preserved 3 days using 35 DEG C of thermostat, profit It is evaluated with benchmark below.

Evaluation criteria

◎：Shape does not change completely.

○：Shape is slightly changed.

△：There are shape avalanches.

×：It is a large amount of that there are shape avalanches.

[the molten sense of mouth]

The molten sense of the mouth of coating is evaluated according to 10 syndics using benchmark below.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[gloss]

For the gloss of coating, evaluated using benchmark below by estimating.

Evaluation criteria

◎：It is very glossy.

○：It is glossy.

△：It is matt.

×：Tarnish, and surface show it is rough.

[fragrance release]

For the coating of butter flavor, according to 10 syndics, according to the fragrance of benchmark evaluation butter flavor below Release, is evaluated using its average mark.

Evaluation criteria

Score

4 points：Fragrance release is very fast, experiences flavor strongly.

3 points：Fragrance release is fast, experiences flavor strongly.

2 points：Fragrance release is slightly slow, and flavor is slightly light.

1 point：Fragrance release is slow, and flavor is light.

Average mark

◎：3.5 are equally divided into less than 4.0

〇：3.0 are equally divided into less than 3.5

△：2.0 are equally divided into less than 3

×：Average mark is less than 2.0

[trans acids amount]

Profit measures the trans-fatty acid content of fat or oil composition with the aforedescribed process, is evaluated by benchmark below.

Evaluation criteria

○：Trans acids amount is 0.1~3 mass %

×：Trans acids amount is more than 3 mass %

The result of evaluation is shown in 6~table of table 8.In addition, composition of fat or oil composition etc. is also shown in these tables together.

【Table 6】

【Table 7】

【Table 8】

According to the above, using bay system grease (A1) additive amount be 5 mass % less than 30 mass %, bay It is the transesterification grease (A) of grease (A1) and palm system grease (A2), and uses 2 saturation triglycerides and 3 saturation triglycerides Total ratio relative to grease total amount be 30~65 mass %, SUS/SSU is the triglycerides of 0.1~1.2, C40~C48 Ratio relative to grease total amount be 5.0~30 mass % fat or oil composition embodiment 1A~17A in, can obtain high temperature, Through when caused unthickened fuel exudation it is few, it is few long-term preservation firmness change, high temperature, through when caused shape avalanche it is few And shape-retaining ability is excellent, the molten sense of mouth, extensibility, gloss, fragrance release are good, coating that trans acids amount is few.

If in particular, the iodine number of transesterification grease (A) is set as 20~45, can by high temperature, through when caused liquid The exudation of oil, hardness caused by long-term preservation it is with low uncertainty, the plastic fat of excellent in stability is allocated as coating, Extensibility when being coated with coating is also good.

On the other hand, if using bay system grease (A1) additive amount more than transesterification grease 6~9, such as comparative example 1A, Shown in 5A, 8A, 9A, it is unable to get above-mentioned such result.In addition, if triglycerides group becomes outside above-mentioned range, such as Shown in comparative example 3A~7A, 9A, it is unable to get above-mentioned such result.

Then, for being added to the implementation of fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 Example 14A~17A, is compared with the embodiment 2 for being not added with these, has carried out the evaluation of extensibility.It is as described below herein, it carries out Than the evaluation at 15 DEG C of the evaluation more critical conditions at above-mentioned 20 DEG C.

[extensibility 2]

The coating 5g of temperature adjustment to 15 DEG C is taken to spatula, the plate of stainless steel is coated on, using benchmark below into Row evaluation.

Evaluation criteria

◎：It is thin, it smoothly stretches very much.

○：It is thin, smoothly stretch.

△：Slightly thickness smoothly stretches.

The result of evaluation is shown in Table 9.

【Table 9】

According to above-mentioned as a result, being added to fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 Even if embodiment 14A~17A at 15 DEG C of critical conditions more than the evaluation at above-mentioned 20 DEG C if thin and very smoothly stretch Exhibition, compared to the embodiment 2A of cooperation identical in addition to being not added with these, confirms marked difference.Also, it as shown in table 7, removes Above-mentioned characteristic other than this is all kept, and is thereby confirmed that and is not damaged other characteristics and extensibility improves.

The evaluation of (3-2) cream fat or oil composition

Evaluation below has been carried out for each sample of embodiment and comparative example.

(fat or oil composition)

Using match ratio shown in 10~table of table 15, mixing includes each grease of transesterification grease, to be implemented The fat or oil composition of example and comparative example.Embodiment 15B~18B, embodiment 29B~32B are by fatty acid esters of sorbitan 1,2 It is added to fat or oil composition with polyglyceryl fatty acid ester 1, either one or two of 2 and obtains fat or oil composition.

【Table 10】

【Table 11】

【Table 12】

【Table 13】

【Table 14】

【Table 15】

(manufacture of margarine)

The fat or oil composition 82 of the cream of embodiment 1B~18B and comparative example 1B~10B shown in 10~table of table 12 0.2 mass parts mono-fatty acid glyceride is added in mass parts, temperature adjustment is to 70 DEG C as oil phase.On the other hand, in 16.3 mass parts Water in newborn 1.5 mass parts of addition skimmed milk, heating sterilization is carried out at 85 DEG C and obtains water phase.

Then, the water phase is added in the oil phase, is stirred with propeller agitator, is emulsified as after water in oil, by matching Clutch carries out chilling kneading, obtains the margarine of following mixing ratios.

The cooperation ＞ of ＜ margarine

(manufacture of shortening)

By the fat or oil composition temperature adjustment of embodiment 19B~32B, comparative example 11B~21B shown in 13~table of table 15 to 70 After DEG C, chilling kneading is carried out by dispenser, obtains shortening.

After above-mentioned margarine and shortening are preserved 5 days at 10 DEG C, following evaluations have been carried out.

[emulsibility]

Using table type mixer (Kitchen Aid companies), using leafy whipper by after temperature adjustment margarine or rise Butter 500g is emulsified with speed 4, is evaluated with the time for becoming to be lighter than 0.4 until proportion.

Evaluation criteria

◎：Within 5 minutes.

○：More than 5 minutes~6 points within 30 seconds.

△：More than 6 points within 30 seconds~8 minutes.

×：More than 8 minutes or proportion will not become to be lighter than 0.4.

[protecting fluidity]

Using table type mixer (Kitchen Aid companies), using leafy whipper by after temperature adjustment margarine or rise After butter 250g carries out emulsification in 30 seconds with speed 1, addition 250g liquid is sugared (BRIX67), to become to be lighter than 0.6 until proportion Time is evaluated.

Evaluation criteria

◎：Within 5 minutes.

○：More than 5 minutes~6 points within 30 seconds.

△：More than 6 points within 30 seconds~8 minutes.

×：More than 8 minutes or proportion will not become to be lighter than 0.6.

[dispersibility]

The time that the block of margarine or shortening disappears when by estimating above-mentioned emulsibility experiment is evaluated.

Evaluation criteria

◎：Within 20 seconds.

○：Within 20 seconds and 40 seconds.

△：Within 40 seconds and 1 minute.

×：More than 1 minute.

[shape-retaining ability]

The cream obtained during above-mentioned guarantor's fluidity is tested, which is put into, to be squeezed in bag, with chrysanthemum type metal bayonet by 15g squeeze to In plastics cup type container, visual assessment preserved 3 days in 35 DEG C of thermostat after shape-retaining ability.

Evaluation criteria

◎：Shape does not change completely.

○：Shape is slightly changed.

△：There are shape avalanches.

×：It is a large amount of that there are shape avalanches.

[exudation]

The cream obtained during above-mentioned guarantor's fluidity is tested, which is put into, to be squeezed in bag, with chrysanthemum type metal bayonet by 15g squeeze to In plastics cup type container, visual assessment preserved 3 days in 35 DEG C of thermostat after unthickened fuel exudation.

Evaluation criteria

◎：It does not ooze out completely.

○：Slightly ooze out.

△：There is exudation.

×：There are a large amount of exudations.

[ongoing change of hardness]

Margarine or shortening are put into columned container so that surface becomes smooth, is cut with spatula, uses Penetrometer measurement saves the hardness after 2 days, 30 days at 15 DEG C.AOCS public affairs are determined to the pyramid type taper adaptation of method Cc16-60 The front end of device is set to the position of contact margarine or shortening oil meter face, enters distance (mm) when it being made to fall with 5 seconds 10 times be penetration value, the index as hardness.By the 30th day with the change rate of the 2nd day penetration value ((| wear within the 30th day Enter the 2 days penetration value of value-the |)/the 2nd day penetration value × 100th), utilize the variation of benchmark evaluation hardness below.

Evaluation criteria

◎：Less than 15%

○：15% less than 25%

△：25 less than 35%

×：35% or more

[the molten sense of mouth]

The molten sense of mouth of cream for being obtained in above-mentioned guarantor's fluidity experiment utilizes base below according to 10 syndics Standard is evaluated.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[fragrance release]

The cream that milk flavor is made according to cooperation below, according to 10 syndics, according to benchmark evaluation ox below The fragrance of milk essence discharges, and is evaluated using its average mark.

The cooperation ＞ of ＜ cream

250 mass parts of margarine (above-mentioned)

Liquid 250 mass parts of sugar

0.2 mass parts of milk flavour

Evaluation criteria

Score

4 points：Fragrance release is very fast, experiences flavor strongly

3 points：Fragrance release is fast, experiences flavor strongly.

2 points：Fragrance release is slightly slow, and flavor is slightly light.

1 point：Fragrance release is slow, and flavor is light.

Average mark

◎：It is equally divided into 3.5 or more 4

〇：3 are equally divided into less than 3.5

△：2 are equally divided into less than 3

×：Average mark is less than 2

[trans acids amount]

Evaluation criteria

○：Trans acids amount is 0.1~3 mass %

×：Trans acids amount is more than 3 mass %

It will use in the result of the evaluation of margarine 6~table 18 shown in table 1, be shown in using the result of the evaluation of shortening In 19~table of table 21.

【Table 16】

【Table 17】

【Table 18】

【Table 19】

【Table 20】

【Table 21】

According to the above, using bay system grease (A1) additive amount be 5 mass % less than 30 mass %, bay It is the transesterification grease (A) of grease (A1) and palm system grease (A2), and uses 2 saturation triglycerides and 3 saturation triglycerides Total ratio relative to grease total amount be 30~65 mass %, SUS/SSU is the triglycerides of 0.25~1.2, C40~C48 Ratio relative to grease total amount be 5.0~30 mass % fat or oil composition embodiment 1B~28B in, height can be obtained Temperature, through when caused unthickened fuel exudation it is few, it is few long-term preservation firmness change, high temperature, through when caused shape collapse Collapse less and shape-retaining ability is excellent, high temperature, through when caused unthickened fuel exudation it is few, even if long-term preservation, the hardness of plastic fat Variation is also few, and the molten sense of mouth is also good, and foaming characteristic when emulsifying and dispersibility, guarantor's fluidity whens being added to liquid sugar etc., perfume (or spice) The cream that taste release is good, trans acids amount is few.

If in particular, the iodine number of transesterification grease (A) is set as 20~45, can allocate high temperature, through when caused liquid The cream of the few excellent in stability of firmness change when the exudation of shape oil, long-term preservation.

On the other hand, if using bay system grease (A1) additive amount more than transesterification grease 6~8, such as comparative example 1B Shown in~3B, 10B~14B, 21B, it is unable to get above-mentioned such result.In addition, if triglycerides group becomes above-mentioned model Outside enclosing, then as shown in comparative example 1B, 2B, 5B~13B, 16B~21B, above-mentioned such result is unable to get.

Then, for being added to the implementation of fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 Example 15B~18B, 29B~32B, are compared with embodiment 1B, 19B for being not added with these, have carried out the evaluation of dispersibility. This is as described below, has carried out compared with above-mentioned evaluation under the critical conditions of the amount of margarine or shortening more (being difficult to disperse) Test.

[dispersibility 2]

Using table type mixer (Kitchen Aid companies), using leafy whipper by after temperature adjustment margarine or rise Butter 750g is emulsified with speed 1, the time that the margarine or shortening oil clot when being emulsified by visual assessment disappear.

Evaluation criteria

◎：Within 20 seconds.

○：Within 20 seconds and 40 seconds.

△：Within 40 seconds and 1 minute.

×：More than 1 minute.

The result of evaluation is shown in Table 22.

【Table 22】

According to above-mentioned as a result, being added to fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 Even if embodiment 15B~18B, 29B~32B compared with above-mentioned evaluation margarine oil's oil mass be as many as 750g, be difficult to disperse Under conditions of, also rapidly disperse, compared to embodiment 1B, 19B of cooperation identical in addition to being not added with these, confirms significantly Difference.Also, above-mentioned characteristic in addition to this is also maintained as a whole, other characteristics will not be damaged by thereby confirming that, point Property is dissipated to improve.

(3-3) is rubbed into the evaluation with fat or oil composition

(fat or oil composition)

Include each grease of transesterification grease with match ratio mixing shown in 23~table of table 28, to obtain embodiment with The fat or oil composition of comparative example.Embodiment 15C~18C, embodiment 23C~24C, embodiment 34C~37C, embodiment 42C~ Fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 are added to fat or oil composition and obtain oil by 43C Oil/fat composition.【Table 23】

【Table 24】

【Table 25】

【Table 26】

【Table 27】

【Table 28】

Evaluation below has been carried out for each sample of embodiment and comparative example.It should be noted that in 23~table of table 28 Embodiment 1C~18C, embodiment 25C~37C, comparative example 1C~19C manufacture margarine using fat or oil composition and are commented Valence, embodiment 19C~24C, embodiment 38C~43C manufacture shortening using fat or oil composition and are evaluated the (M in table Indicate that margarine, S indicate shortening).

(manufacture of margarine)

The grease group of embodiment 1C~18C, embodiment 25C~37C and comparative example 1C~19C shown in table 23~28 It closes and adds 0.2 mass parts mono-fatty acid glyceride in 82 mass parts of object, temperature adjustment is to 70 DEG C as oil phase.On the other hand, 16.2 Newborn 1.5 mass parts of skimmed milk are added in the water of mass parts, and heating sterilization is carried out at 85 DEG C and obtains water phase.

Then, the water phase is added in the oil phase, is stirred with propeller agitator, is emulsified to add 0.1 after water in oil The butter flavor of mass parts carries out chilling kneading by dispenser, obtains the margarine of following mixing ratios.

The cooperation ＞ of ＜ margarine

(manufacture of shortening)

By the fat or oil composition temperature adjustment of embodiment 19C~24C, embodiment 38C~43C shown in table 24 and table 27 to 70 After DEG C, butter flavor is added, chilling kneading is carried out by dispenser, obtains shortening.

The cooperation ＞ of ＜ shortenings

99.9 mass parts of fat or oil composition

0.1 mass parts of butter flavor

[exudation]

Margarine or shortening are cut into 3 × 3 × 3cm square, after range estimation is preserved 3 days using 35 DEG C of thermostat The exudation of unthickened fuel is evaluated using benchmark below.

Evaluation criteria

◎：It does not ooze out completely.

○：Slightly ooze out.

△：There is exudation.

×：There are a large amount of exudations.

[tissue]

The margarine of temperature adjustment to 20 DEG C or shortening 5g are taken to spatula, the plate of stainless steel is coated on, passes through mesh It surveys and utilizes benchmark evaluation tissue below.

Evaluation criteria

◎：Surface is glossy, smoothly extends.

○：Surface slightly has gloss, smoothly extends.

△：Surface is slightly rough, smoothly extends.

×：Surface is rough or has grain, and it is poor to extend.

[ongoing change of hardness]

Margarine or shortening are put into columned container so that surface becomes smooth, is cut with spatula, uses Penetrometer measures the hardness after being preserved 2 days, 30 days at 15 DEG C.AOCS public affairs are determined to the pyramid type tapered adapter of method Cc16-60 Front end be set to contact margarine or shortening surface position, enter distance (mm) when one 5 seconds being made to fall 10 times be penetration value, the index as hardness.By the 30th day with the change rate of the 2nd day penetration value ((| wear within the 30th day Enter the 2 days penetration value of value-the |)/the 2nd day penetration value × 100th), utilize the variation of benchmark evaluation hardness below.

Evaluation criteria

◎：Less than 15%

○：15% less than 25%

△：25 less than 35%

×：35% or more

[trans acids amount]

Evaluation criteria

○：Trans acids amount is 0.1~5 mass %

×：Trans acids amount is more than 5 mass %

It is above-mentioned evaluation result is shown in table in 29~table 34.

According to 29~table of table 34, the additive amount using bay system grease (A1) is 5 mass % less than 30 mass % , the transesterification grease (A) of bay system grease (A1) and palm system grease (A2), and be saturated with 3 using 2 saturation triglycerides sweet It is the glycerine of 0.1~1.5, C40~C48 that total ratio of oily three esters, which is 30~65 mass %, SUS/SSU relative to grease total amount, In embodiment 1C~24C of the ratio of three esters relative to the fat or oil composition that grease total amount is 5.0~30 mass %, unthickened fuel Exudation, the firmness change of plastic fat it is few, for high temperature, through when excellent in stability.In addition, confirm embodiment 1C~ The tissue of the fat or oil composition of 24C is good and intermiscibility is good.Also, the exudation of the unthickened fuel in embodiment 25C~43C also obtains To inhibition.In addition, the trans acids amount of the fat or oil composition of embodiment is also few.

If in particular, the iodine number of transesterification grease (A) is set as 20~45, can allocate high temperature, through when caused liquid Consistent, excellent in stability the plastic fat of hardness caused by the exudation of shape oil, long-term preservation.

(manufacture of bread)

Use the fat or oil composition system using embodiment 1C~24C and comparative example 1C~10C shown in 23~table of table 25 Margarine or shortening the manufacture sliced bread made.

It will be dispersed in water, wine yeast activator and hard flour the input ball mill of yeast, mixed under the following conditions using hook It closes, and ferments, obtain middle kind of green compact.

Then, all material and middle kind of green compact other than the margarine or shortening of addition kneading cooperation, is divided with low speed 3 After clock, the mixing of middle low speed 3 minutes, margarine or shortening are put into, is mixed within 4 minutes, is obtained with low speed 3 minutes, middle low speed again To bread green compact.Kneading temperature is 28 DEG C.

Then, after carrying out first time fermentation (Floor Time) in 20 minutes, green compact are divided, are carried out again 20 minutes Second of fermentation (Bench Time).The molding of green compact extends to 5mm using molding machine (molder), is put after being shaped to roll type Enter in entire bread mold, in 80% time 38 DEG C, humidity training stove fermentation for carrying out 45 minutes, is then carried out 30 minutes at 200 DEG C It bakes.

The cooperation ＞ of ＜ sliced breads

Middle kind of cooperation

Kneading coordinates

Following evaluations have been carried out for above-mentioned sliced bread.

[to the dispersibility of green compact]

Pass through the margarine or shortening margarine or shortening being added to when visual assessment breadmaking when green compact The time that oil clot disappears.

Evaluation criteria

◎+：Disperseing within 30 seconds more than 1 minute~1 point.

◎：Disperse within more than 1 point 30 seconds~2 points.

○：Disperseing within 30 seconds more than 2 minutes~2 points.

△：Disperse within more than 2 points 30 seconds~3 points.

×：Disperseing more than 3 minutes.

[component of bread]

After the sliced bread of baking is let cool, specific volume is found out using vegetable seed displacement method after being preserved 1 day at 20 DEG C, by following Mode is evaluated.

The weight (g) of volume (ml)/sliced bread of specific volume (ml/g)=sliced bread

Evaluation criteria

◎：More than 4.8

○：4.65 less than 4.8

△：4.5 less than 4.65

×：Less than 4.5

[pliability of bread]

After sliced bread after baking is preserved 2 days at 20 DEG C, according to 10 syndics, evaluation in the following way is sliced The pliability of bread.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[fragrance of bread discharges]

After sliced bread after baking is preserved 2 days at 20 DEG C, according to 10 syndics, cut according to benchmark evaluation below The butter aroma of piece bread discharges, and is evaluated using its average mark.

Evaluation criteria

Score

4 points：Fragrance release is very fast, experiences flavor strongly.

3 points：Fragrance release is fast, experiences flavor strongly.

2 points：Fragrance release is slightly slow, and flavor is slightly light.

1 point：Fragrance release is slow, and flavor is light.

Average mark

◎：It is equally divided into 3.5 or more

〇：3 are equally divided into less than 3.5

△：2 are equally divided into less than 3

×：Average mark is less than 2

Will be above-mentioned evaluation result is shown in table in 29~table 31.In addition, the composition etc. of fat or oil composition is also shown in this together In a little tables.

【Table 29】

【Table 30】

【Table 31】

According to 29~table of table 31, the additive amount using bay system grease (A1) is 5 mass % less than 30 mass % , the transesterification grease (A) of bay system grease (A1) and palm system grease (A2), and be saturated with 3 using 2 saturation triglycerides sweet It is the glycerine of 0.1~1.5, C40~C48 that total ratio of oily three esters, which is 30~65 mass %, SUS/SSU relative to grease total amount, In embodiment 1C~24C of the ratio of three esters relative to the fat or oil composition that grease total amount is 5.0~30 mass %, it can obtain Favorable dispersibility to green compact and fluffy, tender mouth feel baking product, the flavor for baking product is also good, and the exudation of unthickened fuel, The firmness change of plastic fat is few, for high temperature, through when excellent in stability.

On the other hand, if using bay system grease (A1) additive amount more than transesterification grease 6~8, such as comparative example 1C, Shown in 7C~10C, it is unable to get above-mentioned such result.If in addition, triglycerides composition except above-mentioned range, such as than Shown in example 2C~6C, 8C, 9C, it is unable to get above-mentioned such result.

(manufacture of pound cake)

Use the fat or oil composition using embodiment 25C~43C and comparative example 11C~19C shown in 26~table of table 28 The margarine or shortening of manufacture manufacture pound cake.

Mixing

It is carried out using sugar and oil mix method (Sugar butter method).Stir margarine or shortening and castor sugar And beat and foam, proportion 0.75.Then, it is slowly added into shell egg, is eventually adding weak flour and yeast powder, final proportion is 0.8 ~0.85.

Base weight

Base weight is 350g in pound mold.

It bakes

It is baked 35 minutes at 165 DEG C.

The proportioning ＞ of ＜ pound cakes

Following evaluations have been carried out to above-mentioned cake.

[dispersibility]

In above-mentioned sugar and oil mix method, margarine oil when being stirred margarine or shortening and castor sugar by visual assessment The time that oil or shortening oil clot disappear.

Evaluation criteria

◎+：Disperse within 15 seconds.

◎：Disperse within more than 15 seconds~25 seconds.

○：Disperse within more than 25 seconds~35 seconds.

△：Disperse within more than 35 seconds~45 seconds.

×：Disperseing more than 45 seconds.

[pliability of cake]

After cake after baking is preserved 2 days at 20 DEG C, according to 10 syndics, benchmark evaluation cake below is utilized Pliability.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[the molten sense of mouth of cake]

After cake after baking is preserved 2 days at 20 DEG C, according to 10 syndics, benchmark evaluation cake below is utilized The molten sense of mouth.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[fragrance of cake discharges]

After cake after baking is preserved 2 days at 20 DEG C, according to 10 syndics, according to benchmark evaluation cake below Butter aroma discharges, and is evaluated using its average mark.

Evaluation criteria

Score

4 points：Fragrance release is very fast, experiences flavor strongly.

3 points：Fragrance release is fast, experiences flavor strongly.

2 points：Fragrance release is slightly slow, and flavor is slightly light.

1 point：Fragrance release is slow, and flavor is light.

Average mark

◎：It is equally divided into 3.5 or more

〇：3 are equally divided into less than 3.5

△：It is equally divided into 2 or more and 3

×：Average mark is less than 2

(manufactures of cookies)

Use the fat or oil composition using embodiment 25C~43C and comparative example 11C~19C shown in 26~table of table 28 Margarine, the shortening of manufacture manufacture cookies.

Margarine or shortening, pulverized sugar, skimmed milk breast, salt are thoroughly mixed with beater in blender Afterwards, shell egg is divided 3 times and is stirred, and mix weak flour, cornstarch and yeast powder, obtain cookies green compact.By cookies green compact It is put into after being refrigerated in refrigerator, green compact kneading is assembled, cut out with the mold of 55 × 55mm after being calendered to 5mm, at 180 DEG C It is baked 11 minutes in baking oven, to obtain cookies.

By cookies temperature adjustment and with after chocolate-coating, it is being placed at room temperature for 1 hour, is making chocolate solidified, is obtaining chocolate painting Cover cookies.

The cooperation ＞ of ＜ cookies

Following evaluations have been carried out for above-mentioned chocolate-coating cookies.

[whitening test]

(whether there is or not leukasmus for the whitening on the surface after chocolate-coating cookies are preserved 60 days in 20 DEG C of thermostat Point) state evaluated in the following way.

Evaluation criteria

◎：White dot is had no completely.

〇：See several white dots.

△：See white dot in part.

×：Integrally seeing that white dot is more.

Will be above-mentioned evaluation result is shown in table in 32~table 34.In addition, the composition etc. of fat or oil composition is also shown in this together In a little tables.

【Table 32】

【Table 33】

【Table 34】

According to 32~table of table 34, the additive amount using bay system grease (A1) is 5 mass % less than 30 mass % , the transesterification grease (A) of bay system grease (A1) and palm system grease (A2), and be saturated with 3 using 2 saturation triglycerides sweet It is the glycerine of 0.1~1.5, C40~C48 that total ratio of oily three esters, which is 30~65 mass %, SUS/SSU relative to grease total amount, In embodiment 25C~43C of the ratio of three esters relative to the fat or oil composition that grease total amount is 5.0~30 mass %, it can obtain To the favorable dispersibility to green compact and the baking product with tender mouth feel, the molten sense of mouth, the flavor for baking product are also good, and unthickened fuel Exudation it is few, for high temperature, through when excellent in stability.

On the other hand, if using bay system grease (A1) additive amount more than transesterification grease 6~8, such as comparative example Shown in 11C, 16C~19C, it is unable to get above-mentioned such result.If in addition, triglycerides composition except above-mentioned range, Then as shown in comparative example 12C~15C, 17C, 18C, it is unable to get above-mentioned such result.

The evaluation of (3-4) laminar food fat or oil composition

(fat or oil composition)

Using match ratio shown in 35~table of table 37, mixing includes each grease of transesterification grease, to be implemented The fat or oil composition of example and comparative example.Embodiment 14D~17D is by fatty acid esters of sorbitan 1,2 and polyglycerol fatty acid Ester 1, either one or two of 2 is added to fat or oil composition and obtains fat or oil composition.

【Table 35】

【Table 36】

【Table 37】

(3) it evaluates

(manufacture of margarine)

In 82 mass parts of fat or oil composition of embodiment 1D~17D and comparative example 1D~9D shown in 35~table of table 37 0.5 mass parts mono-fatty acid glyceride is added, temperature adjustment is to 70 DEG C as oil phase.On the other hand, add in the water of 14.9 mass parts Add newborn 1.5 mass parts of skimmed milk and 1.0 mass parts of salt, heating sterilization is carried out at 85 DEG C and obtains water phase.

Then, the water phase is added in the oil phase, is stirred with propeller agitator, is emulsified to add 0.1 after water in oil The butter flavor of mass parts carries out chilling kneading by dispenser, obtains the following of the sheet for being shaped to 25cm × 21cm × 1cm Mixing ratio laminar food margarine.

The cooperation ＞ of ＜ laminar food margarine

After above-mentioned laminar food margarine is preserved 5 days at 10 DEG C, following evaluations have been carried out.

(manufacture of Denmark's bread)

Utilize following cooperations and manufacturing condition manufacture Denmark bread.Specifically, bread is rubbed into margarine and In material input blender other than laminar food margarine, carries out low speed 3 minutes, after the mixing in 5 minutes of middle low speed, be put into Bread rub into carry out low speed 2 minutes with margarine, middle low speed 4 minutes mixes, obtain green compact.First time hair is carried out to the green compact After ferment, it is made to refrigerate a Dinner at 0 DEG C.Laminar food margarine is folded into the green compact, applying 23 foldings makes it -10 DEG C refrigeration 20 minutes, apply 13 folding so that it is refrigerated 60 minutes at -10 DEG C.After being then adjusted to thick 3mm, cuts into 10cm and see Side (10cm × 10cm), after training stove fermentation, baking obtains Denmark's bread.

The cooperation ＞ of ＜ Denmark bread

The manufacturing condition ＞ of ＜ Denmark bread green compact

Mixing：Low speed 3 minutes, middle low speed 5 minutes, (input bread is rubbed into margarine), low speed 2 minutes, middle low speed 4 Minute

Kneading temperature：25℃

It ferments for the first time：27 DEG C 75%30 minutes

Refrigeration：0 DEG C of one Dinner

It entrains into (Roll-in)：3 folding × 2 time refrigerate 20 minutes 3 folding × 1 time at -10 DEG C and are refrigerated 60 minutes at -10 DEG C

Molding：Seater gauge thickness 3mm

Train stove fermentation：35 DEG C 75%60 minutes

[extensibility]

The laminar food margarine 400g that sheet is loaded on the green compact of about 2Kg, is rolled over using benchmark evaluation below The extensibility of fashionable laminar food margarine.

Evaluation criteria

◎+：The expansion of grease in green compact is especially uniform, and extensibility is extremely good.

◎：Grease is uniformly unfolded in green compact, and extensibility is very good.

○：Grease is uniformly unfolded in green compact, and extensibility is good.

△：Although there is extensibility, slightly grease disconnects.

×：Grease is not unfolded uniformly, there is grease disconnection.

[green compact diminution]

The green compact for being shaped to 3mm thickness are cut into 10cm square, height when 10 overlappings is measured, utilizes benchmark below It is evaluated.

Evaluation criteria

◎：55mm or less

○：More than 55mm and 60mm or less

△：More than 60mm and 65mm or less

×：More than 65mm

[exudation]

Laminar food is cut into 3 × 3cm square with margarine, after range estimation is preserved 3 days using 35 DEG C of thermostat The exudation of unthickened fuel is evaluated using benchmark below.

Evaluation criteria

◎：It does not ooze out completely.

○：Slightly ooze out.

△：There is exudation.

×：There are a large amount of exudations.

[ongoing change of hardness]

Laminar food is put into margarine in columned container so that surface becomes smooth, is cut with spatula, makes The hardness after being saved 2 days, 30 days at 15 DEG C is measured with penetrometer.The pyramid type taper that AOCS public affairs are determined to method Cc16-60 is fitted The front end of orchestration is set to the position on contact laminar food margarine surface, entrance distance when it being made to fall with 5 seconds (mm) 10 times are penetration value, the index as hardness.By the 30th day with the change rate of the 2nd day penetration value ((| the 30th day The 2 days penetration value of penetration value-the |)/the 2nd day penetration value × 100th), utilize the variation of benchmark evaluation hardness below.

Evaluation criteria

◎：Less than 15%

○：15% less than 25%

△：25 less than 35%

×：35% or more

[the formation state of layer]

Denmark's bread after baking is cut in central portion, using benchmark below, passes through the formation shape of visual assessment layer State.

Evaluation criteria

◎：Film is very thin, forms neat layer.

〇：Film is thin, forms neat layer.

△：Film is thick, and the formation of layer is few.

×：The formation of film thickness, layer is few.

[crispness]

The crispness of Denmark's bread is evaluated according to 10 syndics using benchmark below.

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

[trans acids amount]

The trans-fatty acid content that fat or oil composition is measured using the above method, is evaluated using benchmark below.

Evaluation criteria

○：Trans acids amount is 0.1~5 mass %

×：Trans acids amount is more than 5 mass %

It is above-mentioned evaluation result is shown in table in 38~table 40.In addition, the composition etc. of fat or oil composition is also shown in these together In table.

【Table 38】

【Table 39】

【Table 40】

According to the above, the use of iodine number being 20~45, bay system grease (A1) and palm system grease (A2) ester-exchanged oil Fat (A), and the use of total ratio of 2 saturation triglycerides and 3 saturation triglycerides is 40~65 matter relative to grease total amount % is measured, SUS/SSU is that the ratio of the triglycerides of 0.3~1.2, C40~C48 relative to grease total amount is 10~30 mass %'s In embodiment 1D~17D of fat or oil composition, can obtain it is good with the extensibility of green compact, and without green compact reduce, can be obtained With crisp mouthfeel, layer forms baking product in good condition and fluffy, and exudation, the laminar food plasticity of unthickened fuel The firmness change of grease is few, for high temperature, through when excellent in stability.

In particular, if the additive amount of bay system grease (A1) is set as 5 mass % less than 30 mass %, can show Write inhibit due to high temperature, through when and unthickened fuel ooze out, excellent in stability.

On the other hand, if using the bay system grease transesterification grease low with the iodine number of transesterification grease of palm system grease 6,7, then as shown in comparative example 1D, 8D, it is unable to get above-mentioned such result.In addition, if triglycerides composition is in above-mentioned model Outside enclosing, then as shown in comparative example 2D~9D, above-mentioned such result is unable to get.

Then, for being added to the implementation of fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2 Example 14D~17D, is compared with the embodiment 1 for being not added with these, and the green compact big to washiness humidity (moisture) cooperation is dried Roasting experiment, has carried out the evaluation of crispness.

(manufacture of Denmark's bread)

Utilize following cooperations and manufacturing condition manufacture Denmark bread.Specifically, bread is rubbed into margarine and In material input blender other than laminar food margarine, carries out low speed 3 minutes, after the mixing in 5 minutes of middle low speed, be put into Bread rub into carry out low speed 2 minutes with margarine, middle low speed 4 minutes mixes, obtain green compact.First time hair is carried out to the green compact After ferment, it is made to refrigerate a Dinner at 0 DEG C.Laminar food margarine is folded into the green compact, applying 23 foldings makes it -10 DEG C refrigeration 20 minutes, apply 13 folding make at -10 DEG C its refrigerate 60 minutes.Then after adjustment thickness 3mm, 10cm square is cut into (10cm × 10cm) bakes (200 DEG C, 14 minutes) and obtains Denmark's bread after training stove fermentation.

The cooperation ＞ of ＜ Denmark bread

The manufacturing condition ＞ of ＜ Denmark bread green compact

Mixing：Low speed 3 minutes, middle low speed 5 minutes, (bread is rubbed to be put into margarine), low speed 2 minutes, middle low speed 4 Minute

Kneading temperature：25℃

It ferments for the first time：27 DEG C 75%30 minutes

Refrigeration：0 DEG C of one Dinner

Molding：Seater gauge thickness 3mm

Train stove fermentation：35 DEG C 75%60 minutes

[crispness 2]

Evaluation criteria

◎：8 or more are evaluated as well in 10.

○：7~5 are evaluated as well in 10.

△：4~3 are evaluated as well in 10.

×：2 or less are evaluated as well in 10.

It is above-mentioned evaluation result is shown in table in 41.In addition, composition of fat or oil composition etc. is also shown in these tables together.

【Table 41】

Be added to the embodiment 14D of fatty acid esters of sorbitan 1,2 and polyglyceryl fatty acid ester 1, either one or two of 2~ In 17D, in the case of washiness humidity (moisture) big green compact cooperation, it is good that the major part of syndic also evaluates crispness, phase Than in the embodiment 1 of identical cooperation in addition to being not added with these, confirming marked difference.Also, confirm in addition to this upper It states characteristic to be all maintained, the crispness that do not damage other characteristics and bake product improves.

Claims

1. a kind of coating fat or oil composition, wherein

Containing transesterification grease (A), the transesterification grease (A) is that the lauric acid content all constituted in aliphatic acid is 30 matter Bay system grease (A1) the 5 mass % of % or more is measured less than 30 mass % and whole carbon numbers 16 constituted in aliphatic acid The palm system grease (A2) that above content of fatty acid is 35 mass % or more is more than 70 mass % and 95 mass % esters below Grease is exchanged,

As constitute aliphatic acid include 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) 2 saturation triglycerides, with make Be constitute total ratios of the 3 saturation triglycerides that aliphatic acid includes 3 saturated fatty acids (S) relative to grease total amount be 30~ 65 mass %,

Mass ratio (the SUS/ of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides SSU it is) 0.1~1.2,

The ratio for the triglycerides that the total carbon number for constituting aliphatic acid is 40~48 is 5.0~30 mass % relative to grease total amount,

Trans acids amount is 0.1~3 mass % relative to grease total amount.

2. coating fat or oil composition according to claim 1, wherein in transesterification grease (A), symmetrical triglycerides (SUS) it is 0.45~0.55 with the mass ratio of asymmetric triglycerides (SSU) (SUS/SSU).

3. coating fat or oil composition according to claim 1 or 2, wherein in transesterification grease (A), all constitute The content of the saturated fatty acid of carbon number 12~14 in aliphatic acid is 7~20 mass %.

4. coating fat or oil composition according to claim 1 or 2, wherein in transesterification grease (A), all constitute The content of the unsaturated fatty acid of carbon number 18 in aliphatic acid is 18~40 mass %.

5. coating fat or oil composition according to claim 1 or 2, wherein the iodine number of transesterification grease (A) be 20~ 45。

6. coating fat or oil composition according to claim 1 or 2, wherein in transesterification grease (A), bay system oil The iodine number of fat (A1) is 2 or less.

7. coating fat or oil composition according to claim 1 or 2, wherein in transesterification grease (A), palm system oil The iodine number of fat (A2) is 30~55.

8. coating fat or oil composition according to claim 1 or 2, wherein containing transesterification grease (A) and constitute The total ratio for the triglycerides that triglycerides that total carbon number of aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid is 1~ The grease (B) of 25 mass %.

9. coating fat or oil composition according to claim 8, wherein grease (B) contains selected from iodine number 45~65 Palm system grease, palm point carry at least one kind of grease in the transesterification grease and lard of soft oil.

10. coating fat or oil composition according to claim 1 or 2, wherein also contain unthickened fuel (C).

11. coating fat or oil composition according to claim 1 or 2, wherein also contain selected from the solidification for making palm oil Start temperature rise 1.0 DEG C or more of fatty acid esters of sorbitan and make the solidification start temperature of palm oil rise 1.0 DEG C with On polyglyceryl fatty acid ester in it is at least one kind of.

12. a kind of coating, wherein contain the coating fat or oil composition described in any one of claim 1 to 11.

13. a kind of cream fat or oil composition, wherein

Mass ratio (the SUS/ of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides SSU it is) 0.25~1.2,

Trans acids amount is 0.1~3 mass % relative to grease total amount.

14. cream fat or oil composition according to claim 13, wherein in transesterification grease (A), symmetrical triglycerides (SUS) it is 0.45~0.55 with the mass ratio of asymmetric triglycerides (SSU) (SUS/SSU).

15. the cream fat or oil composition according to claim 13 or 14, wherein in transesterification grease (A), all constitute The content of the saturated fatty acid of carbon number 12~14 in aliphatic acid is 7~20 mass %.

16. the cream fat or oil composition according to claim 13 or 14, wherein in transesterification grease (A), all constitute The content of the unsaturated fatty acid of carbon number 18 in aliphatic acid is 18~40 mass %.

17. the cream fat or oil composition according to claim 13 or 14, wherein the iodine number of transesterification grease (A) is 20 ~45.

18. the cream fat or oil composition according to claim 13 or 14, wherein in transesterification grease (A), bay system oil The iodine number of fat (A1) is 2 or less.

19. the cream fat or oil composition according to claim 13 or 14, wherein in transesterification grease (A), palm system oil The iodine number of fat (A2) is 30~55.

20. the cream fat or oil composition according to claim 13 or 14, wherein containing transesterification grease (A) and constitute The total ratio for the triglycerides that triglycerides that total carbon number of aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid is 1~ The grease (B) of 25 mass %.

21. cream fat or oil composition according to claim 20, wherein grease (B) contains selected from iodine number 45~65 Palm system grease, palm point carry at least one kind of grease in the transesterification grease and lard of soft oil.

22. the cream fat or oil composition according to claim 13 or 14, wherein also contain and be selected from unthickened fuel (C) and pole It spends at least one kind of in hydrogenated oil and fat (D).

23. the cream fat or oil composition according to claim 13 or 14, wherein also contain selected from the solidification for making palm oil Start temperature rise 1.0 DEG C or more of fatty acid esters of sorbitan and make the solidification start temperature of palm oil rise 1.0 DEG C with On polyglyceryl fatty acid ester in it is at least one kind of.

24. a kind of cream, wherein contain the cream fat or oil composition described in any one of claim 13 to 23.

25. one kind is rubbed into fat or oil composition, being to rub to rub into used in when making the green compact of baking product to combine into grease Object,

Mass ratio (the SUS/ of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides SSU it is) 0.1~1.5,

The ratio for the triglycerides that the total carbon number for constituting aliphatic acid is 40~48 is 5.0~30 mass % relative to grease total amount.

26. according to claim 25 rub into fat or oil composition, wherein in transesterification grease (A), symmetrical triglycerides (SUS) it is 0.45~0.55 with the mass ratio of asymmetric triglycerides (SSU) (SUS/SSU).

27. rubbing into fat or oil composition according to claim 25 or 26, wherein in transesterification grease (A), all constitute The content of the saturated fatty acid of carbon number 12~14 in aliphatic acid is 7~20 mass %.

28. rubbing into fat or oil composition according to claim 25 or 26, wherein in transesterification grease (A), all constitute The content of the unsaturated fatty acid of carbon number 18 in aliphatic acid is 18~40 mass %.

29. rubbing into fat or oil composition according to claim 25 or 26, wherein the iodine number of transesterification grease (A) is 20 ~45.

30. rubbing into fat or oil composition according to claim 25 or 26, wherein in transesterification grease (A), bay system oil The iodine number of fat (A1) is 2 or less.

31. rubbing into fat or oil composition according to claim 25 or 26, wherein in transesterification grease (A), palm system oil The iodine number of fat (A2) is 30~55.

32. rubbing into fat or oil composition according to claim 25 or 26, wherein contain transesterification grease (A) and constitute The total ratio for the triglycerides that triglycerides that total carbon number of aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid is 1~ The grease (B) of 25 mass %.

33. according to claim 32 rub into fat or oil composition, wherein grease (B) contains selected from iodine number 45~65 Palm system grease, palm point carry at least one kind of grease in the transesterification grease and lard of soft oil.

34. rubbing into fat or oil composition according to claim 25 or 26, wherein also contain comprising selected from unthickened fuel (C) With at least one kind of grease in deep hydrogenation oily (D).

35. rubbing into fat or oil composition according to claim 25 or 26, wherein also contain selected from the solidification for making palm oil Start temperature rise 1.0 DEG C or more of fatty acid esters of sorbitan and make the solidification start temperature of palm oil rise 1.0 DEG C with On polyglyceryl fatty acid ester in it is at least one kind of.

36. a kind of plastic fat, wherein combined into grease containing rubbing described in any one of claim 25 to 35 Object.

37. a kind of green compact of baking product, wherein contain the plastic fat described in claim 36.

38. a kind of baking product are obtained from the green compact baked described in claim 37.

39. a kind of laminar food fat or oil composition is to entrain into laminar food grease group used in the green compact of baking product Object is closed,

Containing transesterification grease (A), the transesterification grease (A) is that the lauric acid content all constituted in aliphatic acid is 30 matter It measures the bay system grease (A1) of % or more, be 35 mass % with whole content of fatty acid for constituting 16 or more carbon number in aliphatic acid The transesterification grease of above palm system grease (A2), and iodine number is 20~45,

As constitute aliphatic acid include 2 saturated fatty acids (S), 1 unsaturated fatty acid (U) 2 saturation triglycerides, with make Be constitute total ratios of the 3 saturation triglycerides that aliphatic acid includes 3 saturated fatty acids (S) relative to grease total amount be 40~ 65 mass %,

Mass ratio (the SUS/ of Triglyceides (SUS) and asymmetric triglycerides (SSU) in 2 saturation triglycerides SSU it is) 0.3~1.2,

The ratio for the triglycerides that the total carbon number for constituting aliphatic acid is 40~48 is 10~30 mass % relative to grease total amount,

Transesterification grease (A) is to make bay system grease (A1) 5 mass % less than 30 mass % and palm system grease (A2) Obtained from 70 mass % and 95 mass % or less progress ester exchange reactions.

40. laminar food fat or oil composition according to claim 39, wherein in transesterification grease (A), symmetrical glycerine The mass ratio (SUS/SSU) of three esters (SUS) and asymmetric triglycerides (SSU) is 0.45~0.55.

41. the laminar food fat or oil composition according to claim 39 or 40, wherein in transesterification grease (A), bay The iodine number for being grease (A1) is 2 or less.

42. the laminar food fat or oil composition according to claim 39 or 40, wherein in transesterification grease (A), palm The iodine number for being grease (A2) is 30~55.

43. the laminar food fat or oil composition according to claim 39 or 40, wherein in transesterification grease (A), all The content for constituting the saturated fatty acid of the carbon number 12~14 in aliphatic acid is 7~20 mass %.

44. the laminar food fat or oil composition according to claim 39 or 40, wherein in transesterification grease (A), all The content for constituting the unsaturated fatty acid of the carbon number 18 in aliphatic acid is 18~40 mass %.

45. the laminar food fat or oil composition according to claim 39 or 40, wherein containing transesterification grease (A) and The total ratio for the triglycerides that the triglycerides that the total carbon number for constituting aliphatic acid is 46 is 48 with the total carbon number for constituting aliphatic acid For the grease (B) of 1~25 mass %.

46. laminar food fat or oil composition according to claim 45, wherein grease (B) contain selected from iodine number 45~ At least one kind of grease in 65 palm system grease, the transesterification grease and lard of the soft oil of palm.

47. the laminar food fat or oil composition according to claim 39 or 40, wherein also contain comprising selected from unthickened fuel (C) and at least one kind of grease in deep hydrogenation oily (D).

48. the laminar food fat or oil composition according to claim 39 or 40, wherein also containing to be selected from makes palm oil Solidification start temperature rises 1.0 DEG C or more of fatty acid esters of sorbitan and the solidification start temperature of palm oil is made to rise 1.0 DEG C or more polyglyceryl fatty acid ester in it is at least one kind of.

49. a kind of plastic fat, wherein contain the grease group of the laminar food described in any one of claim 39 to 48 Close object.

50. a kind of green compact of baking product, wherein contain the plastic fat described in claim 49.

51. a kind of baking product are obtained from the green compact baked described in claim 50.