JP2006325541A - Plastic oil/fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plastic oil/fat composition which serves as a raw material of plastic oil/fat such as shortening and margarine suitable for producing bread such as a loaf of bread and sweet baked goods. <P>SOLUTION: This plastic oil/fat composition substantially containing no trans fatty acid is composed of 3-15 mass% of (A) component and 85-97 mass% of (B) component as described below. (A) component: saturated oil/fat which contains ≥80 mass% of 16C fatty acid and 18C fatty acid in the constituent fatty acid, and has a mass ratio of 16C fatty acid to 18C fatty acid of 1:(1-6) and an iodine value of 1 or below. (B) component: oil/fat which contains ≤20 mass% of saturated fatty acid in the constituent fatty acid and is liquid at 0-40°C. The plastic oil/fat composition is excellent on health and nutritional physiology because of less saturated fatty acid content and substantially no trans acid content. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition for plastic fats and oils that is a raw material for shortening and margarine suitable for the production of breads such as bread and confectionery bread. The composition for plastic fats and oils of the present invention is excellent in health and nutritional physiology because it has a low saturated fatty acid content and substantially no trans acid.

  When manufacturing bread, plastic fats and oils such as shortening or margarine are used, and it is known that workability at the time of bread making, texture and quality of breads are greatly influenced by this use. The shortening or margarine has its hardness and plasticity adjusted by the oil composition that is the raw material. Therefore, since it is necessary to constitute the oil and fat in a liquid state and a solid state in an oil and fat composition, processed oil and fat such as transesterified oil and hydrogenated oil are used as raw material oil and fat used in these productions. However, in order to perform transesterification, a dedicated reaction facility is necessary, and the number of steps for that purpose must be increased by one, and an expensive catalyst such as lipase must be used to perform advanced reaction control. There is a problem that the operation is complicated and the cost increases. Further, when hydrogenation is performed, it is inevitable that trans fatty acids are generated during the process unless the hydrogenated extremely hardened oil is used. Trans fatty acids are virtually non-existent in nature, and their nutritional and physiological findings have not been confirmed, but many experts point out that they have adverse health effects.

  Furthermore, regarding fats and oils, it is known from nutritional physiology knowledge that when the intake of fats and oils rich in saturated fatty acids is excessive, fat accumulation in the body leading to hyperlipidemia and obesity is known. Theoretically, it is possible to obtain a fat composition with a reduced amount of saturated fatty acid by selecting the fat and oil, but because it contains a large amount of liquid fat (unsaturated fatty acid), it is good for manufacturing shortening and margarine. Therefore, it is not suitable as an oil / fat composition for plastic oil / fat.

Accordingly, there is an increasing demand for developing a composition for plastic fats and oils that can be reduced in saturated fatty acids without undergoing a process such as transesterification, substantially free of trans fatty acids, and suitable for breadmaking.
As a trial, an oil and fat composition containing a high melting point oil and fat containing 5% by mass or more of a saturated fatty acid having 20 or more carbon atoms (Patent Document 1), an extremely hardened oil of fish oil containing a saturated fatty acid having 20 or more carbon atoms and 12 carbon atoms. An oil and fat composition (Patent Document 2) containing extremely hardened oil such as palm kernel containing a saturated fatty acid is disclosed. Moreover, the manufacturing method of plastic fats and oils is improved, and the method of cooling raw material fats and oils without quenching and mixing is disclosed (patent document 3).

Japanese Patent Laid-Open No. 2001-139983 JP-A-9-143490 Japanese Patent Laid-Open No. 2004-121114

However, the shortening and margarine manufactured using fats and oils blended with extremely hardened oil containing saturated fatty acids having 20 or more carbon atoms disclosed in Patent Documents 1 and 2 are soft and plasticity is not sufficient. In the bread-making process, dripping is likely to occur, and the produced bread is not sufficiently melted in the mouth.
Further, the production method disclosed in Patent Document 3 can be applied only to an oil and fat composition having a limited triglyceride structure, and the production efficiency is deteriorated as compared with the case of producing shortening and margarine by rapid cooling.

  As a result of intensive studies, the present inventors have found that the above object can be achieved by blending a specific saturated fat and a specific liquid oil at a certain ratio.

1st invention of this invention is a composition for plastic fats and oils which do not contain trans fatty acid substantially which consists of 3-15 mass% of following A components, and B component 85-97 mass%.
Component A: The fatty acid having 16 carbon atoms and 18 fatty acids having a carbon number of 80% by mass or more is included in the constituent fatty acid, and the ratio of the fatty acid having 16 carbon atoms to the fatty acid having 18 carbon atoms is 1: 1-6 by mass ratio. Saturated fats and oils with an iodine value of 1 or less.
B component: Fats and oils containing 20 mass% or less of saturated fatty acids in constituent fatty acids and being liquid at 0 to 40 ° C.

  2nd invention of this invention is shortening or margarine which used the composition for plastic fats and oils of 1st invention as a raw material.

  3rd invention of this invention is the shortening or margarine of 2nd invention which mix | blended the enzyme further.

  A fourth invention of the present invention is breads produced using the shortening or margarine of the second or third invention.

  According to the first invention of the present invention, it is possible to provide a composition for plastic fats and oils that is a raw material for shortening and margarine having excellent plasticity in a wide temperature range and good storage stability. The oil and fat composition of the present invention is excellent in health and nutritional physiology because it contains a small amount of saturated fatty acid and substantially does not contain trans acid. Furthermore, when the oil and fat composition of the present invention is used as a raw material, shortening and margarine can be easily produced by rapid cooling plasticization.

According to the second aspect of the present invention, it is possible to provide a shortening and a margarine which are excellent in storage stability and have excellent plasticity in a wide temperature range.
According to the third aspect of the present invention, it is possible to provide a shortening and a margarine that have excellent plasticity in a wide temperature range, have an increased specific volume, and can improve the texture of bread such as melting in the mouth.
According to the fourth aspect of the present invention, it is possible to provide breads having an improved specific volume and a good texture such as melting in the mouth.

Details of the present invention will be described below.
This invention is a composition for plastic fats and oils which does not contain trans fatty acid substantially and consists of the following fats and oils of A component and B component.
(A component)
Iodine number 1 in which a fatty acid having 16 carbon atoms and a fatty acid having 18 carbon atoms is contained in an amount of 80% by mass or more in the constituent fatty acid, and the ratio of the fatty acid having 16 carbon atoms to the fatty acid having 18 carbon atoms is 1: 1-6 by mass ratio. The following saturated fats and oils.
When the constituent fatty acid contains less than 80% by mass of a fatty acid having 16 carbon atoms and 18 fatty acids, even after producing a shortening or margarine by quenching plasticization, the state immediately after production is unstable and may cause an oil-off. , It becomes a soft and soft physical property. The ratio of the fatty acid having 16 carbon atoms and the fatty acid having 18 carbon atoms is 1: 1 to 6 by mass ratio, preferably 1: 1 to 4 is preferable. When it is not included in this ratio, the state immediately after manufacture is not stable, which causes oil-off, and it is difficult to maintain a good state.

  As the fats and oils of component A, specifically, as natural fats and oils, rapeseed oil, palm oil, olive oil, rice oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, pork fat, beef fat, extremely hardened oil, or Examples thereof include, but are not limited to, the above fats and oils. The extremely hardened oil here is a saturated fat or oil completely saturated with unsaturated fatty acid by hydrogenation, and has an iodine value of 1 or less, preferably 0.5 or less, more preferably 0.1 or less. . Since the resulting extremely hardened oil is substantially free of double bonds, it is substantially free of trans fatty acids.

(B component)
The constituent fatty acid is a fat or oil that contains 20% by mass or less of saturated fatty acid and more preferably 10% by mass or less at 0 to 40 ° C.
When the saturated fatty acid is contained in an amount of 20 parts by mass or more, the plasticity is lowered and hard physical properties are easily obtained. Furthermore, it is fats and oils which are liquid at 0-40 degreeC. If it is not liquid within this range, plasticity cannot be obtained over a wide temperature range when shortening or margarine is produced.
Specific examples of oils and fats that are liquid at 10 to 40 ° C. with a saturated fatty acid content of 20% or less include rapeseed oil, rice oil, soybean oil, rice oil, corn oil, olive oil, sunflower oil, safflower oil, etc. It is not limited to fats and oils.
B component fats and oils are natural fats and oils that are used without hydrogenation or the like, and are substantially free of trans acids.

The oil and fat composition of the present invention is a composition for oil and fat comprising 3 to 15% by mass of component A and 85 to 97% by mass of component B. Preferably, the A component is 4 to 12% by mass, that is, the B component is 88 to 96% by mass, more preferably 6 to 10% by mass, that is, the B component is 90 to 94% by mass. When the amount of the component A is less than 3% by mass, the shape retention during the production of shortening and margarine cannot be maintained, and when it exceeds 15% by mass, the plasticity becomes insufficient, and both lower the bread-making performance.
The oil / fat composition of the present invention is an oil / fat composition containing substantially no trans acid substantially mixed with fats and oils substantially free of trans acid. From the viewpoint of nutritional physiology, the trans acid content is preferably 2% by mass or less from the viewpoint of health.

Using the oil and fat composition of the present invention as a raw material, plastic oil and fat such as shortening and margarine can be produced.
The shortening can be produced by dissolving an oil and fat composition comprising an A component and a B component at 70 ° C. or higher and then rapidly cooling and plasticizing with a prototype machine.
Margarine can be produced by adding 1 to 25% by mass of water to the oil and fat composition of the present invention, followed by rapid plasticization.
In any case, the quenching plasticization step can be performed by a quenching kneader such as a botator, a combinator, or a perfector.
Furthermore, when manufacturing margarine using the oil-fat composition of the present invention, a commonly used emulsifier such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester and the like may be used. In addition, in order to achieve a more complete effect, the xanthan gum, carrageenan, fercelan, alginate, agar, pectin, guar gum, karaya gum, tamarind gum, tara gum, casein soda, carboxymethyl cellulose, locust bean cam are added to the water phase and oil phase. , Gum arabic, gum elemi, gum canada, gum damar, etc. may be added and used together, or various vitamins for the purpose of strengthening nutrition such as vitamins A, D and E may be added and used together. Various flavorings as a flavoring agent and milk-related substances such as whole milk powder, skim milk powder, fermented milk, various salts, milk fat and the like may be added and used in combination. Moreover, as raw materials other than the above, all of antioxidants, colorants and the like can be used.

An enzyme such as amylase, hemicellulase or glucose oxidase can be included in the oil or fat composition of the present invention to produce shortening or margarine, but amylase is more preferred as the enzyme to be used. When an enzyme is used, the specific volume is increased in the produced breads, and the texture such as melting in the mouth can be improved.
The use ratio of the enzyme is 0.01 to 2% by mass, preferably 0.1 to 0.5% by mass, in the target oil or fat composition. When the amount is less than 0.01% by mass, the texture improvement effect is not recognized. When the amount exceeds 2% by mass, the dough becomes sticky due to the action of the enzyme or the texture of the baked bread is significantly reduced. Arise.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, these Examples do not restrict | limit this invention. In addition, the iodine value was measured by the standard fat and oil analysis test method (2.3.4.1-1996, Wiis-cyclohexane method).

Example 1
A composition for plastic oil and fat consisting of 5 kg of palm oil extremely hardened oil (iodine value 0.1), 2 kg of safflower oil extremely hardened oil (iodine number 0.1) and 93 kg of rapeseed oil is heated to 75 ° C. and completely dissolved. did. Thereafter, the plasticizer was quenched and plasticized using a combinator (manufactured by Schrader) to produce the shortening of the present invention. The shortening produced in this way had good plasticity in the temperature range from 10 ° C. to 40 ° C., and the physical properties were stable even when placed at a temperature of 30 ° C. for 5 days.

Example 2
A composition for plastic fat and oil consisting of 10 kg of beef tallow extremely hardened oil (iodine value 0.1) and 90 kg of rapeseed oil was heated to 75 ° C. and completely dissolved. Thereafter, the plasticizer was quenched and plasticized using a combinator (manufactured by Schrader) to produce the shortening of the present invention. The shortening produced in this way had good plasticity in the temperature range from 10 ° C. to 40 ° C., and the physical properties were stable even when placed at a temperature of 30 ° C. for 5 days.

Example 3
A composition for plastic oil and fat comprising 4 kg of palm oil extremely hardened oil (iodine value 0.1) and 96 kg of rapeseed oil was heated to 75 ° C. and completely dissolved. Thereafter, the temperature is lowered to 50 ° C., 100 g of amylase enzyme (Grindamyl MAX-LIFE E12, manufactured by Danisco) is added as an enzyme, and after sufficient dispersion, the mixture is rapidly cooled and plasticized using a combinator (manufactured by Schrader). Manufactured a shortening. The shortening produced in this way had good plasticity in the temperature range from 10 ° C. to 40 ° C., and the physical properties were stable even when placed at a temperature of 30 ° C. for 5 days.

Example 4
A composition for plastic fats and oils consisting of 1 kg of soybean oil extremely hardened oil (iodine value 0.1), 9 kg of cottonseed oil extremely hardened oil (iodine value 0.1), 90 kg of rapeseed oil, 200 g of glycerin fatty acid ester and 200 g of soybean lecithin And 20 kg of water was produced as an aqueous phase. The oil phase and the aqueous phase were heated to 75 ° C., and then the aqueous phase was added to the oil phase to emulsify, and then quenched and plasticized using a combinator (manufactured by Schrader) to produce the margarine of the present invention. The margarine thus produced had good plasticity in the temperature range from 10 ° C. to 40 ° C., and the physical properties were stable even when placed at a temperature of 30 ° C. for 5 days.

Comparative Example 1
A composition for plastic fats and oils consisting of 5 kg of highly hardened rapeseed oil (iodine value 0.1) and 95 kg of rapeseed oil was heated to 75 ° C. and completely dissolved. After that, quenching was plasticized using a combinator (manufactured by Schrader) to produce a shortening. The shortening produced in this way exhibited soft fluid properties and was difficult to handle in the bread making process.

Comparative Example 2
A composition for plastic fats and oils consisting of 8 kg of extremely hardened oil of coconut oil (iodine value 0.1) and 92 kg of corn oil was heated to 75 ° C. and completely dissolved. After that, it was rapidly cooled and plasticized using a prototype to produce a shortening. The shortening produced in this way showed soft fluid physical properties, and after one day of storage, oil ooze out and was unstable.

Comparative Example 3
A composition for plastic oil and fat comprising 20 kg of palm oil extremely hardened oil (iodine value 0.1) and 80 kg of rapeseed oil was heated to 75 ° C. and completely dissolved. After that, quenching was plasticized using a combinator (manufactured by Schrader) to produce a shortening. The shortening produced in this way showed hard and loose physical properties and no plasticity was observed.

Comparative Example 4
A composition for plastic fat and oil consisting of 4 kg of palm oil extremely hardened oil (iodine value 0.1) and 96 kg of palm oil was heated to 75 ° C. and completely dissolved. After that, quenching was plasticized using a combinator (manufactured by Schrader) to produce a shortening. The shortening produced in this way showed hard and loose physical properties and no plasticity was observed.

Comparative Example 5
A composition for plastic fats and oils consisting of 3 kg of highly hardened rapeseed oil (iodine value 0.1), 97 kg of corn oil, 200 g of glycerin fatty acid ester and 200 g of soybean lecithin was used as the oil phase, and 20 kg of water was used as the water phase. The oil phase and the aqueous phase were heated to 75 ° C., and then the aqueous phase was added to the oil phase to emulsify, and then quenched and plasticized using a combinator (manufactured by Schrader) to produce margarine. The margarine thus produced showed fluid physical properties, and after storage, separation of the oil phase and the aqueous phase was observed.

Comparative Example 6
A composition for plastic oil and fat comprising 10 kg of extremely hardened safflower oil (iodine value 0.1) and 90 kg of rapeseed oil was heated to 75 ° C. and completely dissolved. After that, quenching was plasticized using a combinator (manufactured by Schrader) to produce a shortening. The shortening produced in this way showed fluid physical properties, and after one day of storage, oil ooze out and was unstable.

  Table 1 shows the composition of the fats and oils of Examples 1 to 4 and Comparative Examples 1 to 6 and the proportions of saturated fatty acids having 16 (C16) and 18 (C18) carbon atoms in the A component and the ratios thereof. . Moreover, it showed in Table 1 about the state in 0-40 degreeC of B component.

  Stability of physical properties when the shortening or margarine prepared in Examples 1 to 4 and Comparative Examples 1 to 6 was placed at a temperature of 30 ° C. for 5 days, was placed at 10, 20, 30, 40 ° C. for 1 day. The later physical properties are shown in Table 2.

  As is apparent from Table 2, the shortening or margarine obtained in Examples 1 to 4 shows better physical properties in the temperature range of 10 to 40 ° C. than that of Comparative Examples 1 to 6, and 5 under 30 ° C. Even after standing for several days, it was good with little change in physical properties.

Examples 5-6 and Comparative Examples 7-8
Bread was produced using the shortenings produced in Examples 1 and 3 and Comparative Examples 1 and 3, and the bread making performance and texture were evaluated.
<Bread manufacturing method>
700 g of strong flour, 20 g of yeast, 1 g of yeast food, and 420 g of water were put into a mixer bowl, mixed at a low speed of 2 minutes and a medium speed of 2 minutes, and a medium dough at a temperature of 24 ° C. was fermented at 28 ° C. for 4 hours. The fermented medium dough is put into a mixer bowl, and then 300 g of strong powder, 50 g of super white sugar, 20 g of skim milk powder, 17 g of salt and 250 g of water are added, and the mixture is kneaded at a low speed of 2 minutes and a medium speed of 4 minutes. The mixture was further mixed at a low speed of 2 minutes (when shortening was not kneaded within 2 minutes, it was extended until kneaded), and mixed at a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking the floor time for 20 minutes, it was divided into 430 g, and after taking the bench time for 15 minutes, the dough was passed through a molder, and the dough was packed into a one loaf bread type. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and 85% relative humidity for 35 minutes. After the final fermentation, it was placed in an oven with an upper heat of 180 ° C. and a lower heat of 210 ° C. and baked for 26 minutes to obtain a one-loaf bread. The bread was allowed to cool at room temperature for 1 hour and a half, then placed in a bag and stored at 20 ° C.

<Evaluation method>
The specific volume of the one loaf was measured by the rapeseed replacement method.
Moreover, the texture of the one loaf bread that had been baked at 20 ° C. and stored for 3 days was evaluated by 15 panelists. The evaluation items that are soft, melted in the mouth, and moist are provided. For each item, there were 12 or more people who felt soft, melted in the mouth, and moist. In the following cases, the case of ◯, 4 or more and 7 or less was evaluated as Δ, and the case of 3 or less was evaluated as ×. The results are shown in Table 4.

  As is apparent from Table 3, in the examples using the shortening of the present invention, the specific volume was increased, and it was soft and melted in the mouth, resulting in a moist texture.

Claims (4)

The composition for plastic fats and oils which does not contain trans fatty acid substantially consisting of 3-15 mass% of following A components, and 85-97 mass% of B components.
Component A: The fatty acid having 16 carbon atoms and 18 fatty acids having a carbon number of 80% by mass or more is included in the constituent fatty acid, and the ratio of the fatty acid having 16 carbon atoms to the fatty acid having 18 carbon atoms is 1: 1-6 by mass ratio. Saturated fats and oils with an iodine value of 1 or less.
B component: Fats and oils containing 20 mass% or less of saturated fatty acids in constituent fatty acids and being liquid at 0 to 40 ° C. The shortening or margarine which used the composition for plastic fats and oils of Claim 1 as a raw material. Furthermore, the shortening or margarine of Claim 2 which mix | blended the enzyme. Bread produced using the shortening or margarine according to claim 2 or 3.