JP2009291168A - Fatty oil-fat composition for preparing confectionary and bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fatty oil-fat composition for margarines, excellent in plasticity, workability on the preparation of bread or confectionary, solubility in mouths, and flavor also after preserved for a long period. <P>SOLUTION: Provided is the fatty oil-fat composition for margarines, characterized by comprising two kinds of transesterified oils having different iodine values, respectively, and containing at least one of 1,2,3-tripalmitoylglycerol, 3-oleoyl-1,2-dipalmitoylglycerol, and 2-oleoyl-1,3-dipalmitoylglycerol in a specific oil amount in the transesterified oils. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a margarine fat composition and a margarine containing the same.

  In recent years, breads have been added with emulsifiers, thickeners, and the like in order to prevent aging during product storage. However, when a large amount of emulsifier is used to obtain an anti-aging effect, the texture and flavor of breads may be impaired. In addition, fats and oils prepared by mixing hardened oil and liquid oil have been used in plastic fat products such as margarine, and it is common to use partially hydrogenated oil with a high trans fatty acid content for this hardened oil. It was the target. However, since it has become clear that trans fatty acids contained in hydrogenated oil have an adverse effect on health, an oil and fat composition having a reduced trans fatty acid content is desired.

  For example, in order to improve the storage stability and meltability of bread products, liquid oil 50 to 85% by mass of unsaturated fatty acid residue 75% by mass or more with respect to all fatty acid residues, 10 to 30% by mass of emulsifier, It has been proposed to use an oil-and-fat composition containing 0.1 to 10% by mass of a thickening polysaccharide (for example, Patent Document 1). In addition, in order to produce bread having good workability during bread making, good softness and crispness, and excellent aging resistance, 5 to 50% by mass of fats and oils which are directly β-type crystals, 0.1% glycerin fatty acid ester It has been proposed to use an oil and fat composition containing ˜7.3 mass% and propylene glycol fatty acid ester 0.1 to 7.3 mass% (for example, Patent Document 2).

  In addition, in order to reduce the trans fatty acid content and produce a plastic oil composition that does not change in quality during storage, it is proposed to use an oil composition containing two types of transesterified oils, a high melting point part and a medium melting point part. (For example, Patent Document 3). In order to achieve the same object, the content of 1,2,3-tripalmitoylglycerol is 4 to 18% by mass, and 3-oleoyl-1,2-dipalmitoylglycerol and 2-oleoyl It has also been proposed to use an oil and fat composition having a total content of -1,3-dipalmitoylglycerol of 15 to 55% by mass (for example, Patent Document 4).

  However, development of oil and fat compositions for margarine with excellent plasticity after long-term storage, workability during bakery confectionery, mouth-melting and flavoring of breads and confectionery, and reduced trans fatty acid content Is anxious.

Japanese Patent Laid-Open No. 2005-48 JP 2007-267654 A JP 2007-174988 A JP 2007-177100 A

Summary of the Invention

  The present inventors have recently adopted two types of transesterified oils with different iodination, and these transesterified oils contain at least one selected from three specific types of glycerol in a specific oil content. According to the oil / fat composition for margarine, the knowledge that plasticity, workability at the time of bakery confectionery, mouth meltability, and flavor can be achieved in a high dimension even after long-term storage. The present invention has been made based on such knowledge.

Therefore, the present invention is a margarine oil composition comprising a first transesterified oil and a second transesterified oil,
The iodine value of the first transesterified oil is 2 or less,
The iodine value of the second transesterified oil is 40 or more and 65 or less,
The first transesterified oil and the second transesterified oil are 1,2,3-tripalmitoyl glycerol, 3-oleoyl-1,2-dipalmitoyl glycerol, and 2-oleoyl-1,3-dipalmitoyl. Contains at least one glycerol,
For the total amount of the margarine fat composition,
The content of 1,2,3-tripalmitoylglycerol is 3.3% by mass or more and 6% by mass or less,
The total content of 3-oleoyl-1,2-dipalmitoylglycerol and 2-oleoyl-1,3-dipalmitoylglycerol is less than 15% by weight;
The value of the ratio of the content of 3-oleoyl-1,2-dipalmitoylglycerol and the content of 2-oleoyl-1,3-dipalmitoylglycerol is more than 1.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a margarine after a long-term storage, the oil-fat composition for margarine which is excellent in plasticity, workability | operativity at the time of bread confectionery, and the melt | dissolution of bread and confectionery can be provided.

Definition and analysis (measurement method)
In this invention, the analysis of the constituent fatty acid in fats and oils can be performed according to AOCS Ce1f-96. The iodine value is a value measured by the Wiis method according to the standard oil and fat analysis test method (2.3.4.1-1996).

I. Oil and fat composition for margarine
Iodine value In the present invention, a first transesterified oil and a second transesterified oil having different iodine values are employed. The iodine value of the first transesterified oil is 2 or less, preferably 1 or less. The iodine value of the second transesterified oil is 40 or more and 65 or less, preferably the lower limit is 50 or more, and the upper limit is 60 or less. By combining two kinds of transesterified oils having different iodine values, the trans fatty acid content can be further reduced.

The three specific types of glycerol first transesterified oil and second transesterified oil are 1,2,3-tripalmitoylglycerol (hereinafter simply referred to as “PPP”), 3-oleoyl-1,2-dipalmitoyl, It contains at least one of glycerol (hereinafter simply referred to as “PPO”) and 2-oleoyl-1,3-dipalmitoylglycerol (hereinafter simply referred to as “POP”).

In the present invention, with respect to the total amount of the oil and fat composition for margarine,
The content of PPP is 3.3% by mass or more and 6% by mass or less, preferably the upper limit is 5 or less, and the total content of PPO and POP is less than 15% by mass, preferably the lower limit is It is 5 mass% or more. When the content is in the above-mentioned range, it becomes possible to obtain a margarine oil and fat composition excellent in workability at the time of baking and confectionery and melting of bread and confectionery.

  In the present invention, the contents of PPO and POP satisfy PPO / POP> 1. This content is preferably PPO / POP> 1.4, more preferably PPO / POP> 1.6, preferably PPO / POP <3.0, more preferably PPO / POP <1.4. 2.3. When the content is in the above range, the change in hardness over time during storage of margarine can be further reduced.

  According to a preferred embodiment of the present invention, the PPP content in the second transesterified oil is 6% by mass or more and 20% by mass or less, and preferably the upper limit is 13% by mass or less. When the PPP content in the second transesterified oil is in the above range, an oil and fat composition for margarine that is more excellent in melting of bread and confectionery can be obtained.

Two transesterified oils According to a preferred embodiment of the present invention, the total amount of margarine fat composition is as follows:
The content of the first transesterified oil is 0% by mass exceeding 40% by mass, preferably the lower limit is 10% by mass or more, and the upper limit is 35% by mass or less.
The content of the second transesterified oil is more than 0% by mass and 70% by mass or less, preferably the lower limit is 20% by mass or more, and the upper limit is 50% by mass or less.

According to a more preferred embodiment of the present invention, the blending amount of the first transesterified oil and the second transesterified oil is represented by the following formula (I):
Second transesterified oil / first transesterified oil ≧ 1 (preferably ≧ 0.9) (I)
Those satisfying the above are preferable.
If the blending amount of the two types of transesterified oil is within this range, it is possible to obtain bread and confectionery with good operability of confectionery bread and good mouthfeel.

Transesterified oil Manufactured using at least one of various animal and vegetable oils such as shea oil, mango kernel oil, monkey oil, iripe oil, fish oil, and whale oil, and processed oil obtained by hydrogenation and / or fractionation of these oils and fats. is there. In addition, there is no restriction | limiting in particular in the method of transesterification, For example, the method of making it react using enzymes, such as alkali catalysts, such as sodium methoxide, or a lipase, as a catalyst is mentioned. The transesterification may be regiospecific transesterification or random transesterification. Further, in the present invention, the “hydrogenation” act does not mean the conventional partial hydrogenation with a high trans fatty acid content, but an act of complete hydrogenation or an approximation similar to that capable of realizing fats and oils with a reduced trans fatty acid content. Means. The method of hydrogenation is not particularly limited as long as the oil and fat in the present invention can be obtained.

First transesterified oil The first transesterified oil is an oil obtained by transesterifying at least one extremely hardened oil, or obtained by hydrogenation after transesterifying at least one oil. Extremely hardened oil. Examples of the extremely hardened oil include palm extremely hardened oil, soybean extremely hardened oil, rapeseed extremely hardened oil, cottonseed extremely hardened oil, and extremely hardened oil of Hyelsin rapeseed oil. In the present invention, commercially available extremely hardened oil and mixed fats and oils can also be used. For example, trade name “Palm Extremely Hardened Oil” (manufactured by Yokoseki Oil & Fat Co., Ltd.), trade name “Hielsin Rapeseed Extremely Hardened Oil” (Yokoseki) Yushi Kogyo Co., Ltd.). In addition, a well-known manufacturing method may be used for the manufacturing method of the 1st transesterified oil. For example, palm stearin and palm kernel olein are mixed at a mass ratio of 1: 1, 0.2% by mass of sodium methylate as a catalyst is added to the mixed oil, and 90 to 120 ° C., 10% in a vacuum state. Transesterification is carried out under conditions of ˜30 minutes. A nickel catalyst is added to the obtained transesterified oil in an amount of 0.1 to 0.2% by mass with respect to the transesterified oil, and hydrogenation is performed at 180 ° C. for 4 hours to obtain an extremely hardened oil. .

Second transesterified oil The second transesterified oil can be produced by transesterifying the above fats and oils. The second transesterified oil is preferably a transesterified oil of palm olein. In the present invention, it is also possible to obtain a second transesterified oil by transesterifying commercially available fats and oils. Examples of those obtained by transesterifying commercially available fats and oils include, for example, the trade name “Super Olein” (Nisshin Oillio Group Inc. A transesterification product of the company). Moreover, a well-known manufacturing method may be used for the manufacturing method of a 2nd transesterified oil. For example, palm olein can be transesterified in a vacuum state at 90 to 120 ° C. for 10 to 30 minutes to obtain a second transesterified oil.

Liquid oil According to a preferred embodiment of the present invention, the oil and fat composition for margarine further comprises liquid oil. Liquid oil can be used as liquid oil among edible oils and fats. Examples of the liquid oil include rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, olive oil, sesame oil, and cottonseed oil, and those having a melting point of 20 ° C. or less are preferable. Rapeseed oil and soybean oil are particularly preferable. In a preferred embodiment, the content of the liquid oil is 0% by mass to 60% by mass or less, based on the total amount of the oil / fat composition.

Method for Producing Margarine Oil Composition According to a preferred embodiment of the present invention, the margarine oil composition can be produced by mixing and stirring the first transesterified oil and the second transesterified oil. Preferably, it can be produced by further adding liquid oil, mixing and stirring. In a preferred embodiment, the first transesterified oil is blended with 0% by mass exceeding 40% by mass, the second transesterified oil by 0% by mass exceeding 70% by mass, and the liquid oil by 0% by mass exceeding 60% by mass. Thus, an oil and fat composition for margarine can be produced.

Application
Margarine According to a preferred embodiment of the present invention, margarine can be produced by mixing the above-described margarine oil composition, water, and other components. Examples of other components include emulsifiers, fragrances, proteins, antioxidants, pigments, and salt. In addition, although the margarine of this invention can be used for various uses, Preferably it is an object for breadmaking or confectionery, More preferably, it is an object for kneading | mixing or folding in bread confectionery. As the emulsifier, fragrance, protein, antioxidant, and pigment, known food products can be used. Examples of the emulsifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and polysorbate. , Synthetic emulsifiers such as condensed ricinolein fatty acid ester and glycerin fatty acid ester, and emulsifiers that are not synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membrane Can be mentioned. Examples of the antioxidant include tocopherol (vitamin E), ascorbic acid (vitamin C), retinol (vitamin A), and the like. In a preferred embodiment, the content of the oil / fat composition for margarine is 80% by mass or more, the content of water is 17% by mass or less, and the total content of other components is 0% by mass with respect to the total amount of margarine. The excess is 3% by mass or less.

Method for Producing Margarine According to a preferred embodiment of the present invention, margarine can be produced by mixing and preparing the above-described oil and fat composition for margarine, water, and the above-mentioned other components by a known method. it can. For example, it can be produced by the following method. First, an oil and fat composition for margarine containing a lipophilic emulsifier (monoglycerin fatty acid ester, lecithin, tocopherol), a fragrance, and a pigment (carotene) and an aqueous phase containing salt are heated and mixed at 40 to 70 ° C. To pre-emulsify. Subsequently, after preliminary emulsification, cooling and mixing are performed by a combinator (Schrader, Germany). A water-in-oil emulsion can be produced by passing the pre-emulsified emulsion through a cooling cylinder, a pin machine or the like and cooling and mixing.

Bread and confectionery production method According to a preferred embodiment of the present invention, bread and confectionery can be produced using the margarine. A well-known manufacturing method may be used for manufacture of breads and confectionery. For example, it is preferable to use 2 to 50 parts by weight of margarine with respect to 100 parts by weight of cereals. Examples of breads and confectionery include bread, rolls, croissants, pie, cooking bread, and confectionery bread.

  The contents of the present invention will be described in detail by the following examples and comparative examples, but the scope of the present invention is not limited by these embodiments.

Example 1
Preparation of fat A (first transesterified oil) (Nisshin Oillio Group, in-house)
Palm stearin (palm 1-stage fractionated hard part oil) and palm kernel olein (palm kernel 1-stage fractionated soft part oil) were mixed at a mass ratio of 1: 1, and the resulting mixed fat was hydrogenated and then transesterified. Thus, a first transesterified oil (extremely hardened oil) was obtained. The iodine value of the obtained first transesterified oil was 1, and the PPP content was 3.7% by mass.

Preparation of fats and oils B (second transesterified oil) (Nisshin Oillio Group, in-house)
Palm olein (palm 1-stage fractionated soft part oil) was transesterified to obtain a second transesterified oil. The iodine value of the obtained second transesterified oil was 56, and the PPP content was 8.4% by mass.

Transesterification The above transesterification was carried out by the following method.
1. Reaction: Sodium methoxide (0.2% by mass of oil) was added to a well-dried oil and fat, and the mixture was reacted at 110 ° C. for 15 minutes in a vacuum state.
2. Washing with oil: Hot water was added to the oil and agitation, and after standing, the operation of extracting the hot water was repeated several times (adjusted so that the soap content of the oil and fat was 50 ppm or less).
3. Decolorization: White clay was added in a vacuum state (1.5% by mass with respect to oil) and reacted at 110 ° C. for 20 minutes.
4). Deodorization: The reaction was carried out at 255 ° C. for 90 minutes in a vacuum state while introducing steam (3% by mass to oil).

Hydrogenation The above hydrogenation was performed by the following method.
1. Reaction: A nickel catalyst was added to the oil (0.15% by mass with respect to the oil), and the mixture was stirred at 180 ° C. while adding hydrogen, and reacted for 100 minutes.

Preparation of kneading margarine Kneading margarine was prepared at the blending ratio shown in Table 1 below. Specifically, first, 15% by mass of the first transesterified oil, 40% by mass of the second transesterified oil, and 45% by mass of rapeseed oil (liquid oil) (trade name “Nissin Rape Seed Salad Oil”: Nisshin Oilio Group Co., Ltd.) was mixed at 60 ° C. to obtain an oil and fat composition for margarine. The obtained oil and fat composition for margarine contained PPP 3.9% by mass and PPO + POP 9.4% by mass, and PPO / POP = 2.0. An emulsifier, a fragrance, a lecithin, a tocopherol, a pigment | dye, water, and salt were added to the obtained oil-fat composition for margarine, and it heat-mixed at 40-70 degreeC, and performed preliminary emulsification. Subsequently, after pre-emulsification, cooling and mixing are performed by a combinator (Schröder: Germany), and the pre-emulsified emulsion is composed of two cooling cylinders having a rotation speed of 500 to 600 rpm and a pin machine 1 having a rotation speed of 300 to 400 rpm. A water-in-oil emulsion was produced by passing through a group and cooling and mixing. The obtained water-in-oil emulsion was used as the kneading margarine of Example 1.

Example 2
A kneading margarine of Example 2 was obtained in the same manner as in Example 1 except that the blending ratio of margarine for kneading in Example 1 was changed to the blending ratio shown in Table 1. In addition, the oil-fat composition for margarine of Example 2 contained PPP 3.5 mass% and PPO + POP 8.2 mass%, and was PPO / POP = 2.0.

Comparative Example 1
A kneading margarine of Comparative Example 1 was obtained in the same manner as in Example 1 except that the blending ratio of margarine in Example 1 was changed to the blending ratio shown in Table 1. In addition, the fat and oil composition for margarine of the comparative example 1 contained PPP 3.2 mass% and PPO + POP 16.6 mass%, and was PPO / POP = 0.11. Moreover, the palm oil (trade name “refined palm oil”: manufactured by Nisshin Oillio Group Co., Ltd.) shown in Table 1 had a PPP content of 5.8% by mass and an iodine value of 52.

Example 3
Preparation of folding margarine Folding margarine was prepared at the blending ratio shown in Table 2 below. Specifically, first, 30% by mass of a first transesterified oil, 32.5% by mass of a second transesterified oil, and 37.5% by mass of a liquid oil are subjected to a condition of 60 ° C. It mixed and the oil-fat composition for margarine was obtained. The obtained oil and fat composition for margarine contained PPP 3.8% by mass and PPO + POP 7.6% by mass, and PPO / POP = 2.0. An emulsifier, a fragrance, a lecithin, a tocopherol, a pigment | dye, water, and salt were added to the obtained oil-fat composition for margarine, and it heat-mixed at 40-70 degreeC, and performed preliminary emulsification. Subsequently, after preliminary emulsification, cooling and mixing are performed by a combinator (Schrader: Germany), and the pre-emulsified emulsion is passed through two cooling cylinders having a rotation speed of 500 to 600 rpm. Cool and mix with a netter. The pre-emulsified emulsion was cooled and mixed through two cooling cylinders having a rotational speed of 500 to 600 rpm, and a pressure of 1.8 MPa was applied to produce a sheet-type water-in-oil emulsion. The obtained water-in-oil emulsion was used as the margarine for folding in Example 3.

Comparative Example 2
The margarine for folding in Comparative Example 2 was obtained in the same manner as in Example 3 except that the blending ratio of margarine for folding in Example 3 was changed to the blending ratio shown in Table 2. In addition, the oil-fat composition for margarine of the comparative example 2 contained PPP 1.3 mass% and PPO + POP 8.3 mass%, and was PPO / POP = 0.11. Moreover, palm super olein (trade name “super olein”: manufactured by Nisshin Oillio Group Co., Ltd.) shown in Table 2 is a mixture of palm olein (palm 1-stage fractionated soft part oil) and palm 2-stage fractionated soft part oil. The PPP content was 0.1% by mass and the iodine value was 60.

Comparative Example 3
A margarine for folding in Comparative Example 3 was obtained in the same manner as in Example 3 except that the blending ratio of margarine for folding in Example 3 was changed to the blending ratio shown in Table 2. In addition, the oil-fat composition for margarine of the comparative example 3 contained PPP6.6 mass% and PPO + POP33.2 mass%, and was PPO / POP = 0.79. Moreover, PMF (Nisshin Oillio Group Co., Ltd., in-house) shown in Table 2 is a hard part oil obtained by further separating palm olein (palm 1-stage soft oil) and has a PPP content. It was 1.7 mass%, and the iodine value was 45. Moreover, palm stearin (palm 1-stage fractionated hard part oil) (Nisshin Oillio Group Co., Ltd., in-house) had a PPP content of 36.1% by mass and an iodine value of 31.

Table 1 shows the blending ratio (%) of the margarine for kneading.

The blending ratio (%) of the margarine for folding is as shown in Table 2.

The fatty acid composition ratios (%) of the fats and oils used above are as shown in Table 3.

Evaluation test About the margarine for kneading obtained in Examples 1-2 and Comparative Example 1 and the margarine for folding obtained in Example 3 and Comparative Examples 2-3, and breads produced using these margarines The following evaluation tests were conducted on confectionery and confectionery. In each evaluation, the margarine for kneading was stored at 20 ° C., and the margarine for folding was stored refrigerated. In addition, breads and confectionery were manufactured by the method shown below.

Method for producing bread 1 Intense powder (70 parts by weight), fresh yeast (2.6 parts by weight), and water (40 parts by weight) are blended, and using a mixer (TYPE SK-20: manufactured by SK mixer Co., Ltd.), low speed for 2 minutes, medium Mixing was performed at a speed of 2 minutes. The soaking temperature was 25 ° C.
2.1. The dough was fermented at 28 ° C. and 75% humidity for 2 hours.
3.1. Intense powder (30 parts by weight), super white sugar (6 parts by weight), salt (1.7 parts by weight), skim milk powder (3 parts by weight), and water (27 parts by weight) are mixed in the dough of 2 minutes at low speed Mixing was performed at medium speed for 5 minutes.
4). After the kneading margarine (6 parts by weight) was added, mixing was performed at a low speed of 2 minutes, a medium speed of 4 minutes, and a high speed of 2 minutes (heating temperature was set to 28 ° C.).
5.4. The dough was fermented at 28 ° C. and 80% humidity for 30 minutes.
6.5. The dough was divided into 255 g × 6 pieces.
7.6. The dough was rested at 28 ° C. and 80% humidity.
8.7. The dough was U-shaped with a molder (model WF: manufactured by Oshikiri Co., Ltd.).
9.8. The dough was subjected to proofing for 45 minutes at 38 ° C. and humidity of 85% using a proofing device (Toctrol Parte PDD-S2: manufactured by Tokura Shoji Co., Ltd.).
10. Using a fixed kettle (model TOU-431 SUUU-SPP-S66-M-NDR-N: manufactured by Tokura Shoji Co., Ltd.), firing was carried out for 45 minutes at 210.degree.

Method for producing butter roll Strong powder (100 parts by weight), raw yeast (4 parts by weight), water (45 parts by weight), sucrose (12 parts by weight), salt (1.7 parts by weight), skim milk powder (4 parts by weight), and whole egg (15 parts by weight) was blended and mixed at a low speed of 2 minutes and a medium speed of 4 minutes using a mixer (TYPE SK-20: manufactured by SK mixer Co., Ltd.). The soaking temperature was 25 ° C.
2. After the kneading margarine (15 parts by weight) was added, mixing was performed at a low speed of 2 minutes and at a medium speed of 5 minutes (the temperature on the cocoon was set at 28 ° C.).
3.2. The dough was fermented at 28 ° C. and 75% humidity for 1 hour.
4.3. The dough was divided into 45 g.
5.4. The dough was rested at room temperature for 20 minutes.
6.5. The dough was molded into butter rolls.
7.6. The dough was subjected to proofing for 50 minutes at 38 ° C. and 75% humidity using a proofing device (Toctrol Parte PDD-S2: manufactured by Tokura Shoji Co., Ltd.).
8). Using a fixed kettle (model TOU-431 SUUU-SPP-S66-M-NDR-N: manufactured by Tokura Shoji Co., Ltd.), firing was carried out for 10 minutes at 210 ° C. on the top and 200 ° C. on the bottom.

Method for producing croissant Strong powder (30 parts by weight), French powder (70 parts by weight), sucrose (6 parts by weight), whole egg (5 parts by weight), skim milk powder (3 parts by weight), salt (1.7 parts by weight), raw yeast (4 parts by weight) and water (53 parts by weight) were mixed and mixed at a low speed for 1 minute.
2. After introducing Margarine (Nisshin Royal Wide 100) (6 parts by weight), mixing was carried out for 2 minutes at low speed and for 4 minutes at medium speed (the temperature on the screen was 24 ° C.).
3. Fermentation was performed at room temperature for 40 minutes.
4.3. After weaving the margarine for folding 50% of the powder into 3 × 3 folds, take a retard time (resting time) at 0 ° C. for 2 hours and then weaving at 3 × 3 folds. And took a 2 hour retard time.
5.4. The dough was molded into a thickness of 3 mm and 60 g (length 15 cm, base 12 cm).
6. Proofing was performed for 60 minutes at 75% humidity at 6.32 ° C.
7). Using a fixed kettle, firing was performed for 17 minutes at an upper fire of 215 ° C. and a lower fire of 215 ° C.

Production method of pie Intense flour (50 parts by weight), weak flour (50 parts by weight), margarine (Nisshin Royal Wide 100) (5 parts by weight), salt (1 part by weight), and water (50 parts by weight) are blended at a low speed for 3 minutes. Mixing was performed at medium speed for 3 minutes (the temperature at the top is 20 ° C.).
2.1. The dough was divided into 1000 g, and 500 g of margarine for folding was overlaid.
3.2. After weaving the fabric of No. 4 × 3, the lead time (resting time) was taken at 0 ° C. for 2 hours, and further weaving was performed at the rate of 3 × 4.
4.3. The dough was molded by passing it twice with a 3 mm roller.
5. Rested for 30 minutes after molding.
6). Using a fixed kettle, firing was carried out for 20 minutes at an upper fire of 200 ° C. and a lower fire of 200 ° C.

Evaluation of margarine for kneading
Evaluation 1: Hardness change test Using a rheometer (trade name CR-500DX: manufactured by Sun Kagaku Co., Ltd., No. 4 (3 mm) type plunger), the hardness of the margarine for kneading in the examples and comparative examples was measured. (G) was measured. In addition, the margarine of an Example and a comparative example prepared 4 types with a storage period of 1 day, 1 week, 2 weeks, and 2 months, respectively. The results of evaluation were as shown in Table 4. It can be seen that the margarine satisfying the composition of the present invention has a small change in hardness even after long-term storage.

Evaluation 2: Workability test The workability (kneading appropriateness) of the kneading margarine in the examples and comparative examples was evaluated according to the following criteria. In addition, the margarine of an Example and a comparative example prepared two types with a storage period of 1 week and 2 months, respectively.
Evaluation A: Kneaded in a short time (about 30 seconds to 1 minute) and very good.
Evaluation (circle): It kneaded in a short time (about 1-1 minutes 30 seconds), and was favorable.
Evaluation Δ: It took some time to knead (about 1 minute 30 seconds to 2 minutes).
Evaluation x: It took time to knead (about 2 minutes to 2 minutes 30 seconds) and was not good.
The results of evaluation were as shown in Table 5. It can be seen that margarine satisfying the composition of the present invention has excellent workability even after long-term storage.

Evaluation 3: Sensory evaluation test 1
About the mashing of the bread produced using the margarine for kneading of the examples and comparative examples, 10 panelists were sampled with butter rolls and evaluated according to the following criteria. In addition, the margarine of an Example and a comparative example prepared two types with a storage period of 1 week and 2 months, respectively. Furthermore, about bread | bread with a storage period of 1 week, hardness (g) was measured using the rheometer (brand name CR-500DX: Sun Scientific Co., Ltd. make, No1 (30 mm) type plunger use).
Evaluation 5: Very good with a good mouth.
Evaluation 4: Good mouthfeel and good.
Evaluation 3: The mouth was normal.
Evaluation 2: Slightly bad mouthfeel.
Evaluation 1: The mouth was bad and was not good.
The results of evaluation were as shown in Table 6. It can be seen that even when the kneading margarine satisfying the composition of the present invention is used for the production of breads and confectionery after long-term storage, breads and confectionery having excellent mouth melting can be produced. Further, the hardness of Examples 1 and 2 was smaller than that of Comparative Example 1.

Evaluation 4: Sensory evaluation test 2
With regard to the butter roll produced using the margarine for kneading in Examples and Comparative Examples, 10 panelists were allowed to taste the butter roll and evaluated according to the following criteria. In addition, the margarine of an Example and a comparative example prepared two types with a storage period of 1 week and 2 months, respectively.
Evaluation 5: Very good with a good mouth.
Evaluation 4: Good mouthfeel and good.
Evaluation 3: The mouth was normal.
Evaluation 2: Slightly bad mouthfeel.
Evaluation 1: The mouth was bad and was not good.
The results of evaluation are as shown in Table 7. It can be seen that even when the kneading margarine satisfying the composition of the present invention is used for the production of breads and confectionery after long-term storage, breads and confectionery having excellent mouth melting can be produced.

Evaluation of insert margarine
Evaluation 5: Plasticity test 1
Hardness (g) was measured using the rheometer (trade name CR-500DX: manufactured by Sun Kagaku Co., Ltd., using a 40 × 5 mm plunger) for the margarine for folding in Examples and Comparative Examples. In addition, the margarine of an Example and a comparative example prepared four types, respectively, with a storage period of 1 day, 1 week, 2 weeks, and 1 month. The results of evaluation were as shown in Table 8. It can be seen that the folding margarine satisfying the composition of the present invention has a small change in hardness even after long-term storage.

Evaluation 6: Plasticity test 2
The margarines for folding in the examples and comparative examples, similar to the evaluation 5, were evaluated according to the following criteria. The results of evaluation are as shown in Table 9. It can be seen that margarine satisfying the composition of the present invention has excellent plasticity even after long-term storage.
Evaluation ◎: Very good with no cracks Evaluation ○: Good with almost no cracks Evaluation △: Slightly cracked Evaluation ×: Not good with cracks

Evaluation 7: Sensory evaluation test For croissants and pie mouthpieces produced using the margarine for folding in Examples and Comparative Examples, 10 panelists were allowed to taste the croissants and pies, and evaluation was performed according to the following criteria. In addition, two types of margarines for folding in Examples and Comparative Examples were prepared, each having a storage period of one week and one month. Furthermore, the hardness of each croissant and pie with a storage period of 1 week was measured.
Evaluation 5: Very good with a good mouth.
Evaluation 4: Good mouthfeel and good.
Evaluation 3: The mouth was normal.
Evaluation 2: Slightly bad mouthfeel.
Evaluation 1: The mouth was bad and was not good.
The results of evaluation were as shown in Table 10. It can be seen that even when the folding margarine satisfying the composition of the present invention is used for the production of breads and confectionery after long-term storage, breads and confectionery having excellent mouth melting can be produced.

Claims (10)

An oil / fat composition for margarine comprising a first transesterified oil and a second transesterified oil,
The iodine value of the first transesterified oil is 2 or less,
The iodine value of the second transesterified oil is 40 or more and 65 or less,
The first transesterified oil and the second transesterified oil are 1,2,3-tripalmitoyl glycerol, 3-oleoyl-1,2-dipalmitoyl glycerol, and 2-oleoyl-1,3-dipalmitoyl. Contains at least one glycerol,
For the total amount of the margarine fat composition,
The content of 1,2,3-tripalmitoylglycerol is 3.3% by mass or more and 6% by mass or less,
The total content of 3-oleoyl-1,2-dipalmitoylglycerol and 2-oleoyl-1,3-dipalmitoylglycerol is less than 15% by weight;
A fat and oil composition for margarine, wherein the value of the ratio of the content of 3-oleoyl-1,2-dipalmitoylglycerol and the content of 2-oleoyl-1,3-dipalmitoylglycerol is more than 1.   The oil-and-fat composition for margarine according to claim 1, wherein the iodine value of the first transesterified oil is 1 or less and the iodine value of the second transesterified oil is 50 or more and 60 or less. The content of 1,2,3-tripalmitoylglycerol is 3.3% by mass or more and 5% by mass or less,
The margarine according to claim 1 or 2, wherein the total content of 3-oleoyl-1,2-dipalmitoylglycerol and 2-oleoyl-1,3-dipalmitoylglycerol is 5% by mass or more and less than 15% by mass. Oil and fat composition.   The fat and oil composition for margarine according to any one of claims 1 to 3, wherein the content of 1,2,3-tripalmitoylglycerol in the second transesterified oil is 6 mass% or more and 20 mass% or less. For the total amount of the margarine fat composition,
The content of the first transesterified oil is 0% by mass to 40% by mass,
The oil-fat composition for margarine as described in any one of Claims 1-4 whose content of 2nd transesterification oil is 0 mass% excess and 70 mass% or less. The blending amount of the first transesterified oil and the second transesterified oil is represented by the following formula (I):
Second transesterified oil / first transesterified oil ≧ 1 (I)
The oil-fat composition for margarine according to any one of claims 1 to 5, which satisfies   The first transesterified oil is an oil and fat obtained by transesterifying at least one kind of extremely hardened oil, or an extremely hardened oil obtained by hydrogenation after transesterifying at least one kind of fat and oil. The oil-fat composition for margarine as described in any one of 1-6.   The oil and fat composition for margarine according to any one of claims 1 to 7, further comprising a liquid oil.   The oil / fat composition for margarine according to claim 8, wherein the content of the liquid oil is 0% by mass to 60% by mass or less with respect to the total amount of the margarine oil / fat composition.   The margarine which comprises the oil-fat composition for margarines as described in any one of Claims 1-9.