JP2008278833A - Oil and fat composition and method for using the same - Google Patents
Oil and fat composition and method for using the same Download PDFInfo
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本発明は、豚脂を使用していないにも係わらず、豚脂と同等の結晶化特性を有する油脂組成物、該油脂組成物を使用した、ザクザクした食感があって、且つ、ウェットな食感を有する焼き菓子、さらには、該油脂組成物の使用方法に関する。 The present invention is an oil and fat composition having crystallization characteristics equivalent to pork fat despite the fact that no pork fat is used, a crunchy texture using the oil and fat composition, and a wet The present invention also relates to a baked confectionery having a texture, and further to a method for using the oil and fat composition.
豚脂は、独特の濃厚な風味を持つ油脂として、フライ用や炒め物用等の調理用油脂や、製菓・製パン練り込み用等のベーカリー用油脂等に広く使用されている。
そして、豚脂を使用した食品は独特のウェットな食感があることから、昔から好まれていた。
特に、豚脂を使用して焼き菓子類を製造した場合は、ザクザクした食感があって、且つ、ウェットな独特の食感となるという特徴も有している。
Pork fat is widely used as fats and oils having a unique rich flavor, such as cooking fats and oils for frying and fried foods, and bakery fats and oils for confectionery and bread making.
And foods using pork fat have been preferred for a long time because of their unique wet texture.
In particular, when baked confectionery is produced using pork fat, it has a crispy texture and a unique wet texture.
このような食感が得られるのは、豚脂が逆対称型油脂（ＯＰＯ：１、３位にオレイン酸、２位にパルミチン酸が結合しているトリアシルグリセロール）を多く含有するためと考えられる。
これは、豚脂を溶解状態から急冷可塑化した場合は滑らかなクリーミーな物性と食感となるが、徐冷した場合はＯＰＯの粗大油脂結晶が成長してざらつきが生じるためである。
すなわち、焼き菓子の製造工程において、焼成後の冷却工程が徐冷にあたることから、ＯＰＯの粗大結晶が焼き菓子中に生成し、生成した粗大結晶がその焼き菓子の食感に寄与しているものと考えられている。
しかし、豚脂は上述のとおり濃厚な風味を持つため、豚脂を使用した食品は豚脂の風味が強くなってしまい、食品素材の風味を大切にする食品には不適当であった。特に焼き菓子においては、一般に卵風味やバター風味等の風味を大切にするため、特に不適当なものであった。
The reason why such a texture is obtained is that pork fat contains a large amount of inversely symmetric oil (OPO: triacylglycerol with oleic acid at the 3rd position and palmitic acid at the 2nd position). It is done.
This is because, when pork fat is rapidly cooled and plasticized from a dissolved state, smooth creamy physical properties and texture are obtained, but when it is slowly cooled, coarse OPO oil crystals grow and become rough.
That is, in the manufacturing process of baked confectionery, since the cooling process after baking is gradually cooled, coarse crystals of OPO are generated in the baked confectionery, and the generated coarse crystals contribute to the texture of the baked confectionery. It is believed that.
However, since pork fat has a rich flavor as described above, foods using pork fat are not suitable for foods that value the flavor of food materials because the flavor of pork fat becomes strong. In particular, baked confectionery is particularly unsuitable because it generally cherishes flavors such as egg flavor and butter flavor.
このため、豚脂のような強い風味がなく、一般の食品に広く使用することができ、食品に良好なウェットな食感を付与することのできる、油脂が求められていた。
このような油脂として、例えば、油相中に、２５℃で液状である油脂を４０〜８４．５質量％、融点が５５℃以上である極度硬化油を０．５〜１０質量％、及びSＯS（S：炭素数１６〜２２である飽和脂肪酸、Ｏ：オレイン酸）で表わされるトリアシルグリセロールを１５〜５０質量％含むことを特徴とする可塑性油脂組成物（例えば特許文献１参照）が提案されているが、この油脂組成物は、豚脂を使用せずにウェットな食感の食品を得ることはできるが、焼き菓子に使用した場合のザクザクした食感は得られなかった。
For this reason, there has been a demand for fats and oils that do not have a strong flavor like pork fat, can be widely used in general foods, and can impart a good wet texture to foods.
Examples of such fats and oils include 40 to 84.5% by mass of oils and fats that are liquid at 25 ° C., 0.5 to 10% by mass of extremely hardened oil having a melting point of 55 ° C. or higher, and SOS in the oil phase. A plastic fat composition (see, for example, Patent Document 1) characterized by containing 15 to 50% by mass of a triacylglycerol represented by (S: a saturated fatty acid having 16 to 22 carbon atoms, O: oleic acid) is proposed. However, although this oil and fat composition can obtain a food with a wet texture without using pork fat, the crunchy texture when used for baked goods was not obtained.
一方、ウェットな食感は得られないものの、ザクザクした食感の焼き菓子を得る方法として、油相中にSLＯSL（SL：パルミチン酸残基及び／又はステアリン酸残基、Ｏ：オレイン酸残基）で表わされるトリアシルグリセリンを３５質量％以上含む油脂組成物を使用する方法が提案されている。（例えば特許文献２参照）
しかし、この油脂組成物は豚脂を使用せずにザクザクした食感のある焼き菓子を得ることができるが、ウェットな食感が得られるものではなかった。
On the other hand, although a wet texture cannot be obtained, as a method for obtaining a baked confectionery having a crunchy texture, S L OS L (S L : palmitic acid residue and / or stearic acid residue, O: A method of using an oil or fat composition containing 35% by mass or more of a triacylglycerol represented by (oleic acid residue) has been proposed. (For example, see Patent Document 2)
However, although this oil and fat composition can obtain a baked confectionery with a crunchy texture without using pork fat, a wet texture was not obtained.
このため、豚脂を使用せずとも、ウェットな食感の食品を得ることができ、特に、焼き菓子に使用した場合に、ザクザクした食感で、且つ、ウェットな食感が得られる、油脂組成物が求められてきた。 For this reason, it is possible to obtain a food having a wet texture without using pork fat, and particularly when used for baked confectionery, the fat and oil has a crunchy texture and a wet texture. A composition has been sought.
本発明の目的は、豚脂と同等の結晶化特性を有し、豚脂の代替として好適に使用することができる油脂組成物、さらには、ザクザクした食感で、且つ、ウェットな食感を有する焼き菓子を提供することにある。 An object of the present invention is to provide a fat composition having crystallization characteristics equivalent to pork fat, which can be suitably used as an alternative to pork fat, and a crunchy and wet texture. It is to provide a baked confectionery having.
本発明者等は、各種検討を行ったところ、対称型油脂であるSＯSで表わされるトリアシルグリセロールを特定量含有する油脂に、特定のエステル交換油脂を少量配合し、特定の融点範囲とした油脂組成物が上記問題を解決可能であることを知見した。 As a result of various studies, the present inventors have found that a specific amount of transesterified oil and fat is blended with a specific amount of triacylglycerol represented by SOS, which is a symmetrical oil and fat, and a specific melting point range. It has been found that the composition can solve the above problems.
本発明は、上記知見に基づいてなされたもので、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯS（S：炭素数１６〜２２である飽和脂肪酸、Ｏ：オレイン酸）で表わされるトリアシルグリセロール含量が２０〜６０質量％であり、融点が２７〜４０℃であることを特徴とする油脂組成物を提供することにより、上記の目的を達成したものである。 The present invention has been made on the basis of the above findings, and in the constituent fatty acid composition, the saturated fatty acid content having 14 or less carbon atoms is 30 to 70% by mass, and the saturated fatty acid content having 16 or more carbon atoms is 20 to 60% by mass. The oil / fat blend contains a transesterified oil / fat obtained by random transesterification, and has a triacylglycerol content of 20 to 60% by mass represented by SOS (S: saturated fatty acid having 16 to 22 carbon atoms, O: oleic acid). The above-mentioned object is achieved by providing an oil and fat composition having a melting point of 27 to 40 ° C.
また、本発明は、上記油脂組成物を用いたことを特徴とする焼き菓子を提供することにより、上記の目的を達成したものである。
また、本発明は、上記油脂組成物を豚脂の代替として使用することを特徴とする油脂組成物の使用方法を提供することにより、上記の目的を達成したものである。
Moreover, this invention achieves said objective by providing the baked confectionery characterized by using the said oil-fat composition.
Moreover, this invention achieves said objective by providing the usage method of the fat composition characterized by using the said fat composition as a substitute for pork fat.
本発明の油脂組成物は、豚脂を含有していないにも係わらず、豚脂と同等の結晶化特性を有する。また、該油脂組成物を使用して得られた本発明の焼き菓子は、ザクザクした食感で、且つ、ウェットな食感を有する。 Although the fat composition of the present invention does not contain pork fat, it has crystallization characteristics equivalent to pork fat. Moreover, the baked confectionery of the present invention obtained by using the oil and fat composition has a crunchy texture and a wet texture.
以下、本発明の油脂組成物について好ましい実施形態に基づき詳細に説明する。
本発明の油脂組成物は、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯS（S：炭素数１６〜２２である飽和脂肪酸、Ｏ：オレイン酸）で表わされるトリアシルグリセロール含量が３０〜７５質量％であり、融点が２７〜４０℃である組成物である。
Hereinafter, the oil and fat composition of the present invention will be described in detail based on preferred embodiments.
The fat and oil composition of the present invention is a random fat-and-oil composition whose constituent fatty acid composition has a saturated fatty acid content of 14 or less carbon atoms of 30 to 70 mass% and a saturated fatty acid content of 16 or more carbon atoms of 20 to 60 mass%. It contains a transesterified oil and fat obtained by transesterification, has a triacylglycerol content of 30 to 75% by mass represented by SOS (S: saturated fatty acid having 16 to 22 carbon atoms, O: oleic acid), and has a melting point of 27 It is a composition which is -40 degreeC.
まず、本発明の油脂組成物の製造に使用されるエステル交換油脂について述べる。
上記エステル交換油脂は、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなる。
First, the transesterified oil and fat used for production of the oil and fat composition of the present invention will be described.
The transesterified oil / fat is obtained by randomly transesterifying an oil / fat mixture having a saturated fatty acid content of 14 to 14 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in a constituent fatty acid composition of 20 to 60% by mass. Do it.
上記油脂配合物は、その構成脂肪酸組成において、炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％（以下、単に「％」という）であり、炭素数１６以上の飽和脂肪酸含量が２０〜６０％である。このような油脂配合物は、その構成脂肪酸中に炭素数１４以下の飽和脂肪酸を含有する油脂、及び、その構成脂肪酸中に炭素数１６以上の飽和脂肪酸を含有する油脂を用いて、上記構成脂肪酸組成となるように配合することにより得ることができる。 In the constituent fatty acid composition, the fat and oil blend has a saturated fatty acid content of 14 or less carbon atoms of 30 to 70% by mass (hereinafter simply referred to as “%”) and a saturated fatty acid content of 16 or more carbon atoms of 20 to 60%. %. Such an oil and fat blend is composed of the above-described constituent fatty acid using an oil and fat containing a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid and an oil and fat containing a saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid. It can obtain by mix | blending so that it may become a composition.
上記の炭素数１４以下の飽和脂肪酸を含有する油脂において、炭素数１４以下の飽和脂肪酸の含有量は、その構成脂肪酸中に好ましくは３０〜１００％、より好ましくは６５〜１００％である。上記の炭素数１６以上の飽和脂肪酸を含有する油脂において、炭素数１６以上の飽和脂肪酸の含有量は、その構成脂肪酸中に好ましくは３０〜１００％、より好ましくは７０〜１００％である。 In the fats and oils containing the saturated fatty acid having 14 or less carbon atoms, the content of the saturated fatty acid having 14 or less carbon atoms is preferably 30 to 100%, more preferably 65 to 100% in the constituent fatty acid. In the fats and oils containing the saturated fatty acid having 16 or more carbon atoms, the content of the saturated fatty acid having 16 or more carbon atoms is preferably 30 to 100%, more preferably 70 to 100% in the constituent fatty acid.
上記の炭素数１４以下の飽和脂肪酸を含有する油脂としては、例えば、パーム核油、ヤシ油、ババス油、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。本発明の油脂組成物では、好ましくはパーム核油又はヤシ油を使用する。 Examples of the fats and oils containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, Babas oil, and one or more operations among curing, fractionation and transesterification for these. The applied fats and oils can be mentioned, and one or more of these can be used. In the oil and fat composition of the present invention, palm kernel oil or coconut oil is preferably used.
また、上記の炭素数１６以上の飽和脂肪酸を含有する油脂としては、例えば、パーム油、大豆油、ナタネ油、ラード、牛脂、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。本発明の油脂組成物では、好ましくは、パーム硬化油、大豆硬化油、ナタネ硬化油、さらに好ましくは、パーム極度硬化油を使用する。 Examples of the fats and oils containing saturated fatty acids having 16 or more carbon atoms include palm oil, soybean oil, rapeseed oil, lard, beef tallow, and one or two of hardening, fractionation and transesterification of these. The fats and oils which performed the operation | movement of the seed | species or more can be mentioned, The 1 type (s) or 2 or more types can be used among these. In the oil and fat composition of the present invention, preferably, a hardened palm oil, a hardened soybean oil, a hardened rapeseed oil, and more preferably a hardened palm oil is used.
上記油脂配合物において、上記の炭素数１４以下の飽和脂肪酸を含有する油脂は、上記油脂配合物の構成脂肪酸組成において、炭素数１４以下の飽和脂肪酸含量が３０〜７０％、好ましくは５０〜７０％となるように配合される。ここで、炭素数１４以下の飽和脂肪酸含量が３０％未満であると、豚脂の代替として使用するには充分な物性や機能の改良ができないことに加え、口溶けも悪くなる。また、炭素数１４以下の飽和脂肪酸含量が７０％より多いと、豚脂の代替として使用するには軟らかすぎ、クリーミング性が悪化するおそれがある。 In the above fat and oil blend, the fat and oil containing a saturated fatty acid having 14 or less carbon atoms has a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition of the above fat and oil blend, preferably 50 to 70. %. Here, if the content of the saturated fatty acid having 14 or less carbon atoms is less than 30%, physical properties and functions sufficient for use as a substitute for pork fat cannot be improved, and the meltability in the mouth also deteriorates. On the other hand, when the content of saturated fatty acid having 14 or less carbon atoms is more than 70%, it is too soft to use as a substitute for pork fat, and the creaming property may be deteriorated.
また、上記油脂配合物において、上記の炭素数１６以上の飽和脂肪酸を含有する油脂は、上記油脂配合物の構成脂肪酸組成において、炭素数１６以上の飽和脂肪酸含量が２０〜６０％、好ましくは２０〜３５％となるように配合される。ここで、炭素数１６以上の飽和脂肪酸含量が６０％より多いと、豚脂の代替として使用するには充分な物性や機能の改良ができないことに加え、口溶けも悪くなる。また、炭素数１６以上の飽和脂肪酸含量が２０％未満であると、豚脂の代替として使用するには軟らかすぎ、クリーミング性が悪化するおそれがある。 Moreover, in the said fats and oils mixture, the fats and oils containing said C16 or more saturated fatty acid WHEREIN: In the constituent fatty acid composition of the said fats and compounds, the saturated fatty acid content of 16 or more carbons is 20 to 60%, Preferably 20 It mix | blends so that it may be -35%. Here, if the content of the saturated fatty acid having 16 or more carbon atoms is more than 60%, the physical properties and functions sufficient for use as a substitute for pork fat cannot be improved, and the meltability in the mouth also deteriorates. Further, if the content of the saturated fatty acid having 16 or more carbon atoms is less than 20%, it is too soft to use as an alternative to pork fat, and the creaming property may be deteriorated.
上記油脂配合物には、その構成脂肪酸組成における炭素数１４以下の飽和脂肪酸含量及び炭素数１６以上の飽和脂肪酸含量が上記の範囲であれば、その他の油脂を加えてもよい。その他の油脂としては、例えば、コーン油、米油、豚脂、カカオバター、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。 If the saturated fatty acid content having 14 or less carbon atoms and the saturated fatty acid content having 16 or more carbon atoms in the constituent fatty acid composition are within the above ranges, other fats and oils may be added to the fat and oil blend. Examples of the other fats and oils include corn oil, rice oil, pork fat, cacao butter, and fats and oils obtained by subjecting these to one or more of curing, fractionation, and transesterification. , One or more of these can be used.
そして、上述した油脂配合物に対し、ランダムエステル交換を行なうことにより、本発明の油脂組成物の製造に使用されるエステル交換油脂が得られる。該ランダムエステル交換の方法は、常法のリパーゼ等の酵素による方法でも、ナトリウムメチラート等のアルカリ触媒による方法でもよく、特に制限されるものではない。 And the transesterified oil and fat used for manufacture of the fat and oil composition of this invention is obtained by performing random transesterification with respect to the fat and oil compound mentioned above. The random transesterification method may be a conventional method using an enzyme such as lipase or a method using an alkali catalyst such as sodium methylate, and is not particularly limited.
本発明の油脂組成物における、上記エステル交換油脂含量は、好ましくは２〜４０％、より好ましくは２〜２０％、さらに好ましくは２〜１４％である。
上記エステル交換油脂含量が２％未満であると、ザクザクした食感で、且つウェットな食感を有する焼き菓子が得られにくいため好ましくなく、４０％を超えるとクリーミング性が悪くなりやすい傾向があることに加え、得られる焼き菓子がべとついたり、保型性の悪いものになってしまうなどの問題が発生しやすいため好ましくない。
The transesterified oil / fat content in the oil / fat composition of the present invention is preferably 2 to 40%, more preferably 2 to 20%, and still more preferably 2 to 14%.
If the transesterified oil content is less than 2%, it is not preferable because a baked confectionery having a crunchy and wet texture is difficult to obtain, and if it exceeds 40%, the creaming property tends to deteriorate. In addition, the baked confectionery obtained is not preferable because problems such as stickiness and poor shape retention tend to occur.
また、本発明の油脂組成物は、SＯSで表わされるトリアシルグリセロールを合計で２０〜６０％、好ましくは２０〜４５％、より好ましくは２０〜３５％含む。
ここで、SＯSで表わされるトリアシルグリセロールの合計含有量が２０％よりも少ないと、結晶化した際の結晶が粗くなりにくく、特に、焼き菓子に使用した場合、ザクザクした食感を付与することができないので好ましくない。また、６０％を超えると、豚脂の代替として使用するには硬くなりすぎ、特に、焼き菓子に使用した場合、ザクザクした食感は付与できるが、ウェットな食感が得られないため好ましくない。
In addition, the oil and fat composition of the present invention contains a total of 20 to 60%, preferably 20 to 45%, more preferably 20 to 35% of triacylglycerol represented by SOS.
Here, if the total content of triacylglycerol represented by SOS is less than 20%, the crystal when crystallized is not easily roughened. In particular, when used for baked goods, it gives a crunchy texture. It is not preferable because it cannot be done. On the other hand, if it exceeds 60%, it becomes too hard to use as a substitute for pork fat. Particularly when used in baked goods, a crunchy texture can be imparted, but a wet texture cannot be obtained, which is not preferable. .
本発明の油脂組成物にSＯSで表わされるトリアシルグリセロールを２０〜６０％含有させるためには、直接SＯSで表わされるトリアシルグリセロールを配合することも可能であるが、より実際的には、製造コストや容易に入手可能であるという点から、SＯSで表わされるトリアシルグリセロールに富む油脂を配合するのが好ましい。 In order to contain 20-60% of the triacylglycerol represented by SOS in the oil and fat composition of the present invention, it is possible to blend the triacylglycerol represented by SOS directly, but more practically, From the viewpoint of cost and availability, it is preferable to blend a fat and oil rich in triacylglycerol represented by SOS.
上記SＯSで表わされるトリアシルグリセロールに富む油脂としては、一般的にチョコレートに用いられるココアバター、ココアバター代替脂等を使用することができ、例えば、ココアバター、シア脂、マンゴー脂、サル脂、イリッペ脂、コクム脂、パーム油等が挙げられ、これらは単独で又は２種以上を組み合わせて使用することができる。また、これらの油脂を溶剤中で若しくは乾式にて分別し、SＯSで表わされるトリアシルグリセロールを濃縮した画分を得て、これらを組み合わせて使用することもできる。
また、上述した油脂の他に、SＯSで表わされるトリアシルグリセロールに富む油脂として、例えば、ハイオレイックひまわり油とステアリン酸メチルエステルとのエステル交換反応により合成された１，３−ステアロイル−２−オレオイルグリセロールを含む油脂のように、オレイン酸を多く含む油脂と脂肪酸エステルや油脂とのエステル交換反応によって得られたものも使用することができる。
As the fats and oils rich in triacylglycerol represented by the above SOS, cocoa butter, cocoa butter substitute fat and the like generally used for chocolate can be used, for example, cocoa butter, shea fat, mango fat, monkey fat, Illippe fat, kokumushi, palm oil and the like can be mentioned, and these can be used alone or in combination of two or more. In addition, these oils and fats can be fractionated in a solvent or by a dry method to obtain a fraction obtained by concentrating triacylglycerol represented by SOS, and these can be used in combination.
In addition to the fats and oils mentioned above, as triacylglycerol rich fat represented by SOS, for example, 1,3-stearoyl-2-oleoyl synthesized by transesterification of high oleic sunflower oil and methyl stearate Oils and fats containing a large amount of oleic acid and those obtained by transesterification of fatty acid esters and oils and fats, such as fats and oils containing glycerol, can also be used.
これらの中でも、本発明の油脂組成物は、上記SＯSで表わされるトリアシルグリセロールの起源として、粗い結晶を素早く生成させることが可能な点で、パーム油、及び／又は、パーム分別油を使用することが好ましい。具体的には、パーム油、パームオレイン、パーム分別中部油、パームスーパーオレイン、パームステアリンから選択される１種又は２種以上を使用することが好ましい。なお、これらのパーム油、及び／又は、パーム分別油を使用する場合、そのヨウ素価は４８〜６７であることが好ましく、５２〜６２であることがさらに好ましい。 Among these, the oil-and-fat composition of the present invention uses palm oil and / or palm fractionated oil as a source of the triacylglycerol represented by the above SOS in that coarse crystals can be quickly generated. It is preferable. Specifically, it is preferable to use one or more selected from palm oil, palm olein, palm fractionation central oil, palm super olein, and palm stearin. In addition, when using these palm oil and / or palm fractionation oil, it is preferable that the iodine value is 48-67, and it is further more preferable that it is 52-62.
本発明の油脂組成物は、融点が２７〜４０℃、好ましくは２７〜３３℃である。２７℃未満であると、豚脂の代替として使用するには軟らかすぎ、クリーミング性が悪化するおそれがあることに加え、特に焼き菓子に使用した場合、ザクザクした食感が得られない欠点があり、４０℃を超えると、豚脂の代替として使用するには固すぎ、クリーミング性が悪化するおそれがあることに加え、特に焼き菓子に使用した場合、ザクザクした食感もウェットな食感も得られない欠点がある。なお、上記融点は上昇融点である。 The oil and fat composition of the present invention has a melting point of 27 to 40 ° C, preferably 27 to 33 ° C. If it is less than 27 ° C., it is too soft to use as a substitute for pork fat, and the creaming property may be deteriorated. In addition, when used for baked goods, there is a disadvantage that a crunchy texture cannot be obtained. If it exceeds 40 ° C, it is too hard to be used as a substitute for pork fat, and the creaming property may be deteriorated. In addition, when used for baked goods, a crunchy and wet texture is obtained. There are disadvantages that cannot be achieved. In addition, the said melting | fusing point is a raise melting | fusing point.
本発明の油脂組成物は、その構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯSで表わされるトリアシルグリセロール含量が２０〜６０％であり、且つ、融点が２７〜４０℃となる範囲において、その他の油脂を使用することができる。 The oil and fat composition of the present invention is a random ester obtained from an oil and fat composition having a saturated fatty acid content of 14 to 14 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in the constituent fatty acid composition of 20 to 60%. Other fats and oils can be used as long as they contain the transesterified fats and oils exchanged, the triacylglycerol content represented by SOS is 20 to 60%, and the melting point is 27 to 40 ° C.
上記のその他の油脂としては、例えば、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、豚脂、乳脂、カカオ脂、魚油、鯨油等の各種動植物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂が挙げられ、これらの中から選ばれた１種又は２種以上を使用することができる。 Examples of other fats and oils include palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, pork fat, milk fat, cocoa butter, fish oil, Various animal and vegetable fats and oils such as whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are mentioned, and one or more selected from these Can be used.
本発明の油脂組成物は、酸化防止剤、乳化剤、着色料、香料等の油溶性成分を含有するものであってもよい。これらの油溶性成分の含有量は、本発明の油脂組成物中、合計で好ましくは１０％以下、より好ましくは５％以下とする。 The oil and fat composition of the present invention may contain oil-soluble components such as antioxidants, emulsifiers, colorants, and fragrances. The total content of these oil-soluble components is preferably 10% or less, more preferably 5% or less, in total in the oil and fat composition of the present invention.
また、本発明の油脂組成物は、実質的にトランス脂肪酸を含有しないことが好ましい。
水素添加は、油脂の融点を上昇させる典型的な方法であるが、水素添加油脂は、完全水素添加油脂を除いて、通常、構成脂肪酸中にトランス脂肪酸が１０〜５０％程度含まれている。
一方、天然油脂中にはトランス脂肪酸が殆ど存在せず、反芻動物由来の油脂に１０％未満含まれているにすぎない。近年、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス脂肪酸を含有しない油脂組成物であって、適切なコンシステンシーを有するものが要求されている。
ここでいう「実質的にトランス脂肪酸を含有しない」とは、油脂の全構成脂肪酸中、トランス脂肪酸の含有量が好ましくは１０％未満、さらに好ましくは５％以下、最も好ましくは１％以下であることを意味する。
本発明においては、油脂配合物に使用する油脂として部分硬化油脂を使用せず、さらに、SＯSで表わされるトリアシルグリセロール及び／又はSＯSで表わされるトリアシルグリセロールに富む油脂、及び、必要に応じ使用する上記その他の油脂として、部分硬化油脂を使用しないことにより、実質的にトランス脂肪酸を含有しない油脂組成物を簡単に得ることができる。
Moreover, it is preferable that the oil-fat composition of this invention does not contain a trans fatty acid substantially.
Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% of trans fatty acids in the constituent fatty acids except for completely hydrogenated fats and oils.
On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10%. In recent years, there has been a demand for oils and fat compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.
The term “substantially free of trans fatty acid” as used herein means that the content of trans fatty acid is preferably less than 10%, more preferably 5% or less, and most preferably 1% or less in the total constituent fatty acids of fats and oils. Means that.
In the present invention, a partially hardened fat / oil is not used as the fat / oil used in the oil / fat blend, and the oil / fat rich in triacylglycerol represented by SOS and / or triacylglycerol represented by SOS is used as necessary. By not using partially hardened fats and oils as the above other fats and oils, an oil and fat composition substantially free of trans fatty acids can be easily obtained.
次に、本発明の油脂組成物の好ましい製造方法について説明する。
本発明の油脂組成物は、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯSで表わされるトリアシルグリセロール含量が２０〜６０％であり、融点が２７〜４０℃となる油相を溶解し混合することにより製造することができる。そして次に冷却し、結晶化させることが好ましく、急冷・可塑化することがより好ましい。
また、本発明の油脂組成物を製造する際のいずれかの製造工程で、窒素、空気等を含気させても、させなくても構わない。
Next, the preferable manufacturing method of the oil-fat composition of this invention is demonstrated.
The fat and oil composition of the present invention is a random fat-and-oil composition whose constituent fatty acid composition has a saturated fatty acid content of 14 or less carbon atoms of 30 to 70 mass% and a saturated fatty acid content of 16 or more carbon atoms of 20 to 60 mass%. It can be produced by dissolving and mixing an oil phase containing transesterified oil and fat obtained by transesterification, having a triacylglycerol content represented by SOS of 20 to 60% and a melting point of 27 to 40 ° C. . Then, it is preferably cooled and crystallized, more preferably quenched and plasticized.
Moreover, in any manufacturing process at the time of manufacturing the oil-fat composition of this invention, it does not matter whether nitrogen, air, etc. are included.
本発明の油脂組成物は、製菓・製パン用、洋菓子用、調理用等の油脂として使用されている豚脂の代替として使用することができる。その使用量は、用途により適宜選択されるが、通常従来と同様の使用量で使用できる。
本発明の油脂組成物は、これらの中でも、焼き菓子用油脂、特に焼き菓子練込用油脂として好適に使用できる。
また、本発明の油脂組成物は、マーガリン、ショートニングなどの可塑性油脂の原料油脂として、その一部又は全部について使用することもでき、これによって得られた可塑性油脂は、製菓・製パン用、洋菓子用、調理用等の用途に広く使用することができる。
The oil and fat composition of the present invention can be used as an alternative to pork fat used as an oil and fat for confectionery / breadmaking, western confectionery, cooking and the like. The amount used is appropriately selected depending on the application, but it can be used in the same amount as usual.
Among these, the oil / fat composition of the present invention can be suitably used as an oil / fat for baked confectionery, particularly as an oil / fat for baked confectionery.
In addition, the oil and fat composition of the present invention can be used for a part or all of the raw material oil and fat of plastic oils and fats such as margarine and shortening, and the plastic oil and fat obtained thereby can be used for confectionery and bakery, Western confectionery. It can be widely used for purposes such as cooking and cooking.
次に、本発明の焼き菓子について説明する。
本発明の焼き菓子は、本発明の油脂組成物を使用して得られた焼き菓子生地を焼成して得られる菓子であり、例えば、アイスボックスクッキー、ワイヤーカットクッキー、サブレ、ラング等が挙げられる。
本発明の焼き菓子は、焼き菓子練込用油脂として本発明の油脂組成物を使用しているため、ウェットな食感で、且つ、ザクザクした独特の食感を有する。本発明の焼き菓子において、本発明の油脂組成物の使用量は焼き菓子の種類等により異なるものであり、特に限定されるものではないが、好ましくは焼き菓子生地中に１０〜４０％、より好ましくは１０〜３０％である。
Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention is a confectionery obtained by baking the baked confectionery dough obtained using the oil and fat composition of the present invention, and examples thereof include ice box cookies, wire cut cookies, sables, and rungs. .
The baked confectionery of the present invention uses the oil / fat composition of the present invention as an oil / fat for kneading baked confectionery, and therefore has a wet and crunchy unique texture. In the baked confectionery of the present invention, the amount of the oil and fat composition of the present invention varies depending on the type of baked confectionery and is not particularly limited, but preferably 10 to 40% in the baked confectionery dough, Preferably it is 10 to 30%.
以下に、実施例と比較例とを共に挙げてさらに本発明を説明するが、本発明はこれらの実施例等に限定されるものではない。尚、下記実施例及び比較例において、脂肪酸含量は、特に断りのない限り、構成脂肪酸組成における脂肪酸含量を示す。 Hereinafter, the present invention will be further described with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following Examples and Comparative Examples, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.
〔実施例１〕
炭素数１４（以下、「Ｃ１４」と表す）以下の飽和脂肪酸含量が６８％、炭素数１６（以下、「Ｃ１６」と表す）以上の飽和脂肪酸含量が１１％であるパーム核油７５％に、Ｃ１４以下の飽和脂肪酸含量が０％、Ｃ１６以上の飽和脂肪酸含量が９９％であるパーム極度硬化油２５％を配合し、Ｃ１４以下の飽和脂肪酸含量が５１％、Ｃ１６以上の飽和脂肪酸含量が３３％である油脂配合物を得た。この油脂配合物１００質量部に対し、触媒として０．１質量部のナトリウムメチラートを添加し、８０℃で３０分間ランダムエステル交換反応を行い、常法により精製してエステル交換油脂を得た。
続いて、このエステル交換油脂１０％及びヨウ素価５１のパーム油９０％からなる油相を、溶解、混合、急冷可塑化して、ショートニングの形態である油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３６℃であった。
[Example 1]
75% of palm kernel oil having a saturated fatty acid content of 14% carbon (hereinafter referred to as “C14”) or less and a saturated fatty acid content of 16% or more (hereinafter referred to as “C16”) of 11%, Blended with 25% palm extremely hardened oil with 0% C14 or lower saturated fatty acid content and C16 or higher saturated fatty acid content of 99%, C14 or lower saturated fatty acid content 51%, C16 or higher saturated fatty acid content 33% An oil / fat formulation was obtained. To 100 parts by mass of this oil / fat mixture, 0.1 part by mass of sodium methylate was added as a catalyst, subjected to random transesterification at 80 ° C. for 30 minutes, and purified by a conventional method to obtain transesterified oil / fat.
Subsequently, an oil phase composed of 10% transesterified fat and oil and 90% palm oil having an iodine value of 51 was dissolved, mixed, and rapidly plasticized to obtain an oil / fat composition in the form of shortening. The resulting oil / fat composition had a triacylglycerol content of 29% and a trans fatty acid content of less than 0.7%, expressed as SOS, and contained substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔実施例２〕
ヨウ素価５１のパーム油９０％を、ヨウ素価５１のパーム油４５％とヨウ素価５５のパーム軟部油４５％の混合物に変更した以外は実施例１と同様にして、実施例２の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３１℃であった。
[Example 2]
The oil and fat composition of Example 2 in the same manner as in Example 1 except that 90% of palm oil with an iodine value of 51 was changed to a mixture of 45% of palm oil with an iodine value of 51 and 45% of soft palm oil with an iodine value of 55. Got. The resulting oil / fat composition had a triacylglycerol content of 29% and a trans fatty acid content of less than 0.7%, expressed as SOS, and contained substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 31 degreeC.
〔実施例３〕
ヨウ素価５１のパーム油９０％を、ヨウ素価５１のパーム油４５％とヨウ素価６０のパームスーパーオレイン４５％の混合物に変更した以外は実施例１と同様にして、実施例３の油脂組成物を得た。得られた油脂組成物中のSＯSで表わされるトリアシルグリセロール含量は２２％、トランス脂肪酸含量は０．３％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は２８℃であった。
Example 3
The oil and fat composition of Example 3 in the same manner as in Example 1 except that 90% of palm oil having an iodine value of 51 was changed to a mixture of 45% palm oil having an iodine value of 51 and 45% palm super olein having an iodine value of 60. Got. The triacylglycerol content represented by SOS in the obtained oil and fat composition was 22%, the trans fatty acid content was less than 0.3%, and substantially no trans fatty acid was contained. Moreover, melting | fusing point of this oil-fat composition was 28 degreeC.
〔実施例４〕
実施例１の油脂配合物の調製において、パーム極度硬化油を大豆極度硬化油（Ｃ１４以下の飽和脂肪酸含量が０％、Ｃ１６以上の飽和脂肪酸含量が９９％）に変更した以外は実施例１と同様にして、実施例４の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３６℃であった。
Example 4
In the preparation of the oil / fat blend of Example 1, Example 1 except that the palm extremely hardened oil was changed to soybean extremely hardened oil (saturated fatty acid content of C14 or lower is 0%, saturated fatty acid content of C16 or higher is 99%). Similarly, the oil and fat composition of Example 4 was obtained. The resulting oil / fat composition had a triacylglycerol content of 29% and a trans fatty acid content of less than 0.7%, expressed as SOS, and contained substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔実施例５〕
実施例１の油脂配合物の調製において、パーム極度硬化油をハイエルシン菜種極度硬化油（Ｃ１４以下の飽和脂肪酸含量が０％、Ｃ１６以上の飽和脂肪酸含量が９９％）に変更した以外は実施例１と同様にして、実施例５の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３６℃であった。
Example 5
Example 1 except that in the preparation of the oil and fat composition of Example 1, the palm extremely hardened oil was changed to Hyelsin rapeseed extremely hardened oil (the saturated fatty acid content of C14 or less is 0%, the saturated fatty acid content of C16 or more is 99%). In the same manner as described above, the oil and fat composition of Example 5 was obtained. The resulting oil / fat composition had a triacylglycerol content of 29% and a trans fatty acid content of less than 0.7%, expressed as SOS, and contained substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔実施例６〕
エステル交換油脂１０％及びヨウ素価５１のパーム油９０％からなる油相に代えて、該エステル交換油脂３０％及び該ヨウ素価５１のパーム油７０％からなる油相を使用した以外は実施例１と同様にして、実施例６の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２３％、トランス脂肪酸含量は０．５％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３５℃であった。
Example 6
Example 1 except that an oil phase comprising 30% transesterified oil and 70% palm oil having an iodine value of 51 was used instead of an oil phase comprising 10% transesterified oil and 90% palm oil having an iodine value of 51 In the same manner as described above, the oil and fat composition of Example 6 was obtained. The resulting oil / fat composition had a triacylglycerol content of 23%, a trans fatty acid content of less than 0.5%, and substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 35 degreeC.
〔実施例７〕
実施例１の油脂配合物の調製において、パーム核油とパーム極度硬化油の比率を７５：２５から５０：５０に変更した以外は実施例１と同様にして、実施例７の油脂組成物を得た。なお、油脂配合物のＣ１４以下の飽和脂肪酸含量は５１％、Ｃ１６以上の飽和脂肪酸含量は３３％であり、また、得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％未満であり、実質的にトランス脂肪酸を含有していなかった。また該油脂組成物の融点は３７℃であった。
Example 7
In the preparation of the oil / fat composition of Example 1, the oil / fat composition of Example 7 was prepared in the same manner as in Example 1 except that the ratio of palm kernel oil to palm extremely hardened oil was changed from 75:25 to 50:50. Obtained. The fat and oil composition has a C14 or lower saturated fatty acid content of 51%, a C16 or higher saturated fatty acid content of 33%, and the obtained fat or oil composition has a triacylglycerol content of 29%, trans The fatty acid content was less than 0.7% and contained substantially no trans fatty acid. Moreover, melting | fusing point of this oil-fat composition was 37 degreeC.
〔比較例１〕
実施例１の油脂配合物をヨウ素価５５のパーム軟部油１００％に変更した以外は実施例１と同様にして、比較例１の油脂組成物を得た。なお、油脂配合物のＣ１４以下の飽和脂肪酸含量は４％、Ｃ１６以上の飽和脂肪酸含量は３３％であり、また、得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は３０％、トランス脂肪酸含量は０．８％であった。また該油脂組成物の融点は３６℃であった。
[Comparative Example 1]
The oil and fat composition of Comparative Example 1 was obtained in the same manner as in Example 1 except that the oil and fat composition of Example 1 was changed to 100% palm soft part oil having an iodine value of 55. In addition, the saturated fatty acid content of C14 or less of the fat and oil composition is 4%, the saturated fatty acid content of C16 or more is 33%, and the triacylglycerol content represented by SOS of the obtained fat composition is 30%. The fatty acid content was 0.8%. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔比較例２〕
実施例１の油脂配合物をヨウ素価５５のパーム軟部油７５％とパーム極度硬化油２５％の混合物に変更した以外は実施例１と同様にして、比較例２の油脂組成物を得た。なお、油脂配合物のＣ１４以下の飽和脂肪酸含量は４％、Ｃ１６以上の飽和脂肪酸含量は３３％であり、また、得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は３０％、トランス脂肪酸含量は０．７％であった。また該油脂組成物の融点は３６℃であった。
[Comparative Example 2]
The fat composition of Comparative Example 2 was obtained in the same manner as in Example 1 except that the fat composition of Example 1 was changed to a mixture of 75% palm soft part oil having an iodine value of 55 and 25% palm extremely hardened oil. In addition, the saturated fatty acid content of C14 or less of the fat and oil composition is 4%, the saturated fatty acid content of C16 or more is 33%, and the triacylglycerol content represented by SOS of the obtained fat composition is 30%. The fatty acid content was 0.7%. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔比較例３〕
実施例１の油脂配合物をヨウ素価５５のパーム軟部油７５％とハイエルシンナタネ極度硬化油２５％の混合物に変更した以外は実施例１と同様にして、比較例３の油脂組成物を得た。なお、油脂配合物のＣ１４以下の飽和脂肪酸含量は４％、Ｃ１６以上の飽和脂肪酸含量は３３％であり、また、得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は３０％、トランス脂肪酸含量は０．７％であった。また該油脂組成物の融点は３６℃であった。
[Comparative Example 3]
The oil and fat composition of Comparative Example 3 was obtained in the same manner as in Example 1 except that the oil and fat composition of Example 1 was changed to a mixture of 75% palm soft part oil having an iodine value of 55 and 25% Hyelcin rapeseed extremely hardened oil. It was. In addition, the saturated fatty acid content of C14 or less of the fat and oil composition is 4%, the saturated fatty acid content of C16 or more is 33%, and the triacylglycerol content represented by SOS of the obtained fat composition is 30%. The fatty acid content was 0.7%. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔比較例４〕
ヨウ素価５１のパーム油７０％とヨウ素価６０のパームスーパーオレイン３０％からなる油相を、溶解、混合、急冷可塑化して、ショートニングの形態である比較例４の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２８％、トランス脂肪酸含量は０．６％であった。また該油脂組成物の融点は３３℃であった。
[Comparative Example 4]
An oil phase consisting of 70% palm oil having an iodine value of 51 and 30% palm super olein having an iodine value of 60 was dissolved, mixed, and rapidly plasticized to obtain an oil / fat composition of Comparative Example 4 in the form of shortening. The resulting oil / fat composition had a triacylglycerol content of 28% and a trans fatty acid content of 0.6%, expressed as SOS. Moreover, melting | fusing point of this oil-fat composition was 33 degreeC.
〔比較例５〕
パーム核油７．５％、パーム極度硬化油２．５％、ヨウ素価５１のパーム油９０％からなる油相を、溶解、混合、急冷可塑化して、ショートニングの形態である比較例５の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２９％、トランス脂肪酸含量は０．７％であった。また該油脂組成物の融点は３６℃であった。
[Comparative Example 5]
Oil and fat of Comparative Example 5 in the form of shortening by dissolving, mixing, and rapidly plasticizing an oil phase composed of 7.5% palm kernel oil, 2.5% palm extremely hardened oil, and 90% palm oil having an iodine value of 51 A composition was obtained. The resulting oil / fat composition had a triacylglycerol content of 29% and a trans fatty acid content of 0.7%, expressed as SOS. Moreover, melting | fusing point of this oil-fat composition was 36 degreeC.
〔比較例６〕
ヨウ素価５１のパーム油９０％を、大豆硬化油（融点＝３５℃）９０％に変更した以外は実施例１と同様にして、比較例６の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は１％未満、トランス脂肪酸含量は２９．８％であった。また該油脂組成物の融点は３４℃であった。
[Comparative Example 6]
The oil and fat composition of Comparative Example 6 was obtained in the same manner as in Example 1 except that 90% of palm oil having an iodine value of 51 was changed to 90% of hydrogenated soybean oil (melting point = 35 ° C.). The resulting oil and fat composition had a triacylglycerol content of less than 1% and a trans fatty acid content of 29.8%, expressed as SOS. Moreover, melting | fusing point of this oil-fat composition was 34 degreeC.
〔比較例７〕
ヨウ素価５１のパーム油９０％を、ヨウ素価５５のパーム軟部油に変更した以外は実施例１と同様にして、比較例７の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は２８％、トランス脂肪酸含量は０．７％であった。また該油脂組成物の融点は２６℃であった。
[Comparative Example 7]
The oil and fat composition of Comparative Example 7 was obtained in the same manner as in Example 1 except that 90% of palm oil having an iodine value of 51 was changed to palm soft part oil having an iodine value of 55. The resulting oil / fat composition had a triacylglycerol content of 28% and a trans fatty acid content of 0.7%, expressed as SOS. Moreover, melting | fusing point of this oil-fat composition was 26 degreeC.
〔比較例８〕
ヨウ素価５１のパーム油９０％を、ヨウ素価６０のパーム中融点部に変更した以外は実施例１と同様にして、比較例８の油脂組成物を得た。得られた油脂組成物のSＯSで表わされるトリアシルグリセロール含量は６５％、トランス脂肪酸含量は０．３％であった。また該油脂組成物の融点は３３℃であった。
[Comparative Example 8]
The oil and fat composition of Comparative Example 8 was obtained in the same manner as in Example 1 except that 90% of palm oil having an iodine value of 51 was changed to a middle melting point of palm having an iodine value of 60. The resulting oil / fat composition had a triacylglycerol content of 65% and a trans fatty acid content of 0.3%, expressed as SOS. Moreover, melting | fusing point of this oil-fat composition was 33 degreeC.
＜結晶性比較試験＞
上記実施例１〜７、及び、比較例１〜８で得られた油脂組成物をそれぞれ６０℃に加温して完全溶解後、２０℃に調温しておいたスライドガラスに5滴を滴下し、カバーガラスをかけてプレパラートを作成した。なお対照として、ラードを同様に６０℃に加温して完全溶解後、同様にしてプレパラートを作成した。これらを恒温器に２４時間保管した後、光学顕微鏡で結晶状態を観察し、下記評価基準により評価を行った。結果については表１に示す。
<Crystallinity test>
The oil and fat compositions obtained in Examples 1 to 7 and Comparative Examples 1 to 8 were each heated to 60 ° C. and completely dissolved, and then 5 drops were dropped on the slide glass that had been conditioned to 20 ° C. Then, a preparation was made with a cover glass. As a control, lard was similarly heated to 60 ° C. and completely dissolved, and a preparation was prepared in the same manner. After storing these in a thermostat for 24 hours, the crystal state was observed with an optical microscope and evaluated according to the following evaluation criteria. The results are shown in Table 1.
（結晶状態評価基準）
◎ ：ラードとほぼ同じ大きさで、ほぼ同量の粗大結晶が生じていた。
○：ラードと大きさは異なるが、ほぼ同量の粗大結晶が生じていた。
△ ：ラードに比べ粗大結晶が明らかに多いか、又は、少ない。
× ：粗大結晶がほとんど見られない。
(Crystal state evaluation criteria)
A: Almost the same size as lard and almost the same amount of coarse crystals were formed.
○: Although the size was different from lard, almost the same amount of coarse crystals were formed.
Δ: The number of coarse crystals is clearly larger or smaller than that of lard.
X: Almost no coarse crystals are seen.
＜クッキー製造試験＞
上記実施例１〜７、及び、比較例１〜８で得られた油脂組成物（ショートニング）を用いて、下記の配合、及び、製法によりワイヤーカットクッキーを製造した。
得られたワイヤーカットクッキーについて、官能試験を行なった。官能試験においては、２０℃に３日間調温したサンプルを用い、食感（ウェット感及びザクザク感）を、下記評価基準に従い４段階で評価した。ワイヤーカットクッキーの官能試験による評価結果を表１に示す。
<Cookie manufacturing test>
Using the oil and fat compositions (shortening) obtained in Examples 1 to 7 and Comparative Examples 1 to 8, wire cut cookies were produced by the following formulation and manufacturing method.
The sensory test was done about the obtained wire cut cookie. In the sensory test, the texture (wet feeling and crispy feeling) was evaluated in four stages according to the following evaluation criteria using a sample conditioned at 20 ° C. for 3 days. Table 1 shows the results of the sensory test of the wire cut cookies.
（配合）
薄力粉１００質量部、砂糖４０質量部、全卵１５質量部、食塩１質量部、重炭安１質量部、重曹１質量部、水１０質量部、ショートニング５５質量部（生地中の油脂組成物含量＝２４．７質量％）
(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg, 1 part by weight of sodium chloride, 1 part by weight of sodium bicarbonate, 1 part by weight of baking soda, 10 parts by weight of water, 55 parts by weight of shortening (the content of the fat composition in the dough = 24.7% by mass)
（製法）
卓上ミキサー（ケンウッドミキサー）にショートニング及び砂糖を投入し、軽く混合した後、最高速で７分クリーミングした。次いで、あらかじめ全卵、水、食塩及び重炭安を混合した水相を少しずつ加えて攪拌・混合し、さらに薄力粉及び重曹を加えた後、低速で１分混合してワイヤーカットビスケット生地を得た。得られたワイヤーカットビスケット生地を、厚さ７ミリ、直径４センチの丸型にワイヤーカット成型し、オーブン（フジサワ社製）で１８０℃にて１０分間焼成した後、２５℃で４０分間冷却し、包装した。
(Manufacturing method)
Shortening and sugar were added to a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed at maximum speed for 7 minutes. Next, add an aqueous phase that is a mixture of whole egg, water, salt and heavy charcoal a little at a time, and stir and mix. After adding flour and baking soda, mix at low speed for 1 minute to obtain a wire-cut biscuit dough. It was. The obtained wire cut biscuit dough was cut into a round shape with a thickness of 7 mm and a diameter of 4 cm, baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes, and then cooled at 25 ° C. for 40 minutes. And packaged.
（ウェット感評価基準）
◎ 大変良好
○ 良好
△ やや劣る
× 不良
(Wet feeling evaluation criteria)
◎ Very good ○ Good △ Somewhat inferior × Bad
（ザクザク感評価基準）
◎ 明らかなザクザク感を感じる。
○ ザクザク感が感じられる。
△ ほとんどザクザク感が感じられない。
× 全くザクザク感が感じられない。
(Critical evaluation criteria)
◎ I feel a clear crispy feeling.
○ A crisp feeling is felt.
△ Almost no crispness is felt.
× There is no crispness.
上記表１及び表２の結果からわかるとおり、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯSで表わされるトリアシルグリセロール含量が２０〜６０％であり、融点が２７〜４０℃である実施例１〜７の油脂組成物は、ラード（豚脂）とほぼ同等の結晶化特性を有しており、特に、焼き菓子に使用した場合、ザクザクした食感で、且つ、ウェットな食感を有する焼き菓子を得ることができることがわかる。特に融点を２７〜３３℃とした実施例２及び３の油脂組成物を使用して得られた焼き菓子は、ウェット感もザクザク感も特に優れていた。
これに対して、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸を含有しないエステル交換油脂を使用した比較例１〜３の油脂組成物は、ラードと結晶化特性も異なる上、該油脂組成物を使用して得られた焼き菓子は、ウェット感もザクザク感も劣るものであった。
As can be seen from the results in Tables 1 and 2, the fat and oil composition has a saturated fatty acid content of 14 to 14 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in the constituent fatty acid composition of 20 to 60% by mass. The fat and oil compositions of Examples 1 to 7 containing transesterified fats and oils obtained by random transesterification, having a triacylglycerol content represented by SOS of 20 to 60% and a melting point of 27 to 40 ° C. It has almost the same crystallization characteristics as lard (pig fat), and in particular, when used for baked confectionery, a baked confectionery with a crunchy and wet texture can be obtained. Recognize. In particular, the baked confectionery obtained using the oil and fat compositions of Examples 2 and 3 having a melting point of 27 to 33 ° C. was particularly excellent in wet feeling and crispy feeling.
On the other hand, the fat and oil compositions of Comparative Examples 1 to 3 using transesterified fats and oils that do not contain a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition are different in lard and crystallization characteristics, and the fat and oil compositions are The baked confectionery obtained by use was inferior in wet feeling and crispy feeling.
また、エステル交換油脂を含有しない比較例４及び５の油脂組成物は、ラードと結晶化特性が異なり、該油脂組成物を使用して得られた焼き菓子は、ザクザク感は良好であるが、ウェット感は劣るものであった。
さらに、SＯSで表わされるトリアシルグリセロール含量が２０％未満である比較例６の油脂組成物は、ラードと結晶化特性が大きく異なり、該油脂組成物を使用して得られた焼き菓子は、ウェット感も乏しく、ザクザク感は全く感じられないものであった。
Moreover, the fat and oil compositions of Comparative Examples 4 and 5 that do not contain transesterified fats and oils differ in lard and crystallization characteristics, and the baked confectionery obtained using the fat and oil composition has a good crispy feeling, The wet feeling was inferior.
Furthermore, the fat composition of Comparative Example 6 having a triacylglycerol content represented by SOS of less than 20% is greatly different from lard in crystallization characteristics, and the baked confectionery obtained using the fat composition is wet. The feeling was scarce and there was no crispness.
また、構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が３０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜６０質量％である油脂配合物を、ランダムエステル交換してなるエステル交換油脂を含有し、SＯSで表わされるトリアシルグリセロール含量が２０〜６０％であるが、融点が２７℃未満である比較例７の油脂組成物は、ラードと結晶化特性が異なり、該油脂組成物を使用して得られた焼き菓子は、ウェット感は良好であるが、ザクザク感に乏しいものであった。
さらに、SＯSで表わされるトリアシルグリセロール含量が６０％を超える比較例８の油脂組成物は、ラードと結晶化特性が異なり、該油脂組成物を使用して得られた焼き菓子は、ザクザク感は良好であるが、ウェット感は感じられないものであった。
Moreover, the ester formed by random transesterification of the fat and oil compound whose saturated fatty acid content of carbon number 14 or less is 30-70 mass% and whose saturated fatty acid content of carbon number 16 or more is 20-60 mass% in a constituent fatty acid composition. The oil / fat composition of Comparative Example 7, which contains exchanged oil / fat and has a triacylglycerol content represented by SOS of 20 to 60% but a melting point of less than 27 ° C., is different in lard and crystallization characteristics, and the oil / fat composition The baked confectionery obtained by using the product had a good wet feeling but a poor crispy feeling.
Furthermore, the fat and oil composition of Comparative Example 8 having a triacylglycerol content represented by SOS exceeding 60% has different crystallization characteristics from lard, and the baked confectionery obtained using the fat and oil composition has a crispy feeling. Although it was good, the wet feeling was not felt.
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| JP2010148471A (en) * | 2008-12-26 | 2010-07-08 | Nisshin Oillio Group Ltd | Baked confectionery |
| JP2010239892A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
| US20120189755A1 (en) * | 2009-04-24 | 2012-07-26 | Industria De Alimentos Zenu S.A.S. | Pig-fat substitute based on vegetable fat and method for obtaining same |
| US8435592B2 (en) | 2010-09-13 | 2013-05-07 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| US9040110B2 (en) | 2010-09-13 | 2015-05-26 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| JP2015136325A (en) * | 2014-01-22 | 2015-07-30 | ミヨシ油脂株式会社 | Cooking oil and fat composition |
| CN105120675A (en) * | 2013-04-04 | 2015-12-02 | 日清奥利友集团株式会社 | Oil/fat composition and baked goods using oil/fat composition |
| US9801392B2 (en) | 2012-04-27 | 2017-10-31 | General Mills, Inc. | Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods |
| US9943084B2 (en) | 2011-05-09 | 2018-04-17 | General Mills, Inc. | Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products |
| JP2018068173A (en) * | 2016-10-26 | 2018-05-10 | ミヨシ油脂株式会社 | Fat composition for choux, choux dough using the same, and method for producing choux pastry |
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| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
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| JP2010239892A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
| US20120189755A1 (en) * | 2009-04-24 | 2012-07-26 | Industria De Alimentos Zenu S.A.S. | Pig-fat substitute based on vegetable fat and method for obtaining same |
| US8435592B2 (en) | 2010-09-13 | 2013-05-07 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| US8920865B2 (en) | 2010-09-13 | 2014-12-30 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| US9040110B2 (en) | 2010-09-13 | 2015-05-26 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| US9814250B2 (en) | 2010-09-13 | 2017-11-14 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| US9943084B2 (en) | 2011-05-09 | 2018-04-17 | General Mills, Inc. | Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products |
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| JP2018068173A (en) * | 2016-10-26 | 2018-05-10 | ミヨシ油脂株式会社 | Fat composition for choux, choux dough using the same, and method for producing choux pastry |
| WO2020195020A1 (en) * | 2019-03-25 | 2020-10-01 | 不二製油グループ本社株式会社 | Plastic oil-and-fat composition for making bread |
| JP6822614B1 (en) * | 2019-03-25 | 2021-01-27 | 不二製油株式会社 | Plastic fat composition for bread making |
| WO2022210450A1 (en) * | 2021-03-29 | 2022-10-06 | 不二製油グループ本社株式会社 | Vegetable-based lard substitute composition |
| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
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