JP2010077244A - Hard stock and plastic oil-and-fat composition using the hard stock - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition exhibiting good plasticity, creaming property, heat-resistant shape retaining property and favorable meltability in a mouth, even when the content of saturated fatty acids is 25 to 35 mass%, and to provide a hard stock for producing the above plastic oil-and-fat composition. <P>SOLUTION: The hard stock comprises a fractional soft oil of a transesterification oil-and-fat obtained by random transesterification of an oil-and-fat compound having such a constituent fatty acid composition that the composition contains substantially no fatty acid having less than 16 carbon atoms and contains S, which denotes saturated fatty acids having 16 or more carbon atoms, by 55 to 85 mass% and U, which denotes unsaturated fatty acids having 16 or more carbon atoms, by 15 to 45 mass%. The plastic oil-and-fat composition uses the above hard stock. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to a hard stock suitable for production of a plastic fat composition and a plastic fat composition using the hard stock.

  Unsaturated fatty acids such as oleic acid and linoleic acid are said to reduce cholesterol in the blood and are suitably used in foods for a healthy diet, but fats and oils rich in unsaturated fatty acids For example, natural rice oil, corn oil, soybean oil, rapeseed oil and other vegetable oils are in a liquid state at room temperature (about 25 ° C.), so the range of application to various foods is narrow such as frying oil and spray oil. It will be limited.

  However, in general, oils and fats often require plasticity in various situations, such as for confectionery bakery and cooking, and moreover, for example, confectionery kneading fats and oils are creamy, and roll-in fats and oils are extended. In the case of oils and fats for heat resistance, cream and fats, functionality such as heat retention and heat retention, and for fats and oils for spread such as margarine for coating, etc. are required.

  In order to obtain these plasticity and various functionalities using fats and oils containing a lot of unsaturated fatty acids, for example, fats and oils containing a lot of saturated fatty acids, that is, hard stocks, fats and oils containing a lot of unsaturated fatty acids 100 It is known that 15 to 200 parts by mass may be added, dissolved, and cooled (particularly quench plasticization to obtain good plasticity) with respect to parts by mass.

  Here, if a hard stock with a high melting point is used, the resulting plastic fat composition becomes sticky, and conversely, if a hard stock with a low melting point is used, the resulting plastic fat composition is insufficient in hardness. However, the heat-resistant shape retention property is deteriorated, for example, fluid physical properties are obtained during storage at high temperatures such as in summer. Moreover, these plastic oil-fat compositions will also deteriorate creaming property and water absorption besides heat-resistant shape retention property. Therefore, in order not to cause such a problem, fat and oil having a melting point of about 35 to 50 ° C. is used as the hard stock.

  In consideration of such physical properties, hardened oil has usually been used as the hard stock. Hardened oil is made from natural animal and vegetable fats and oils, and by adding hydrogen to the unsaturated fatty acid groups of the triacylglycerols contained in these oils to make saturated fatty acid groups, the saturated fatty acid groups in the fats and oils are increased to increase the melting point. It is a raised fat.

  Here, increasing the intake of saturated fatty acids increases blood LDL cholesterol and increases myocardial infarction mortality, and conversely, if the intake of saturated fatty acids is low, the incidence of cerebral hemorrhage increases. It has been. Therefore, an appropriate amount of saturated fatty acid is desired. The saturated fatty acid intake recommended by the Ministry of Health, Labor and Welfare (“Japanese dietary intake standard” 2005 version) is 4.5 to 7.0 energy% for males and females 18 years and older. Considering this and the target amount of fat energy ratio, the ratio of saturated fatty acid to total fatty acid averaged in all ages is 25 to 35%. Therefore, there is a demand for a plastic fat composition having an appropriate saturated fatty acid content, that is, a plastic fat composition having good plasticity even when the saturated fatty acid content is 25 to 35%.

  In consideration of such a nutritional aspect, a hardened oil is usually a partially hardened oil, not a hardened oil that is completely hydrogenated, among hardened oils. However, partially hardened oils, unlike extremely hardened oils that are completely hydrogenated, contain trans fatty acids that are rarely found in nature. In recent years, there has been a demand for an oil / fat composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil / fat composition that is substantially free of trans fatty acids and has an appropriate consistency. Yes.

  Here, in order to simply obtain “fats and fats substantially free of trans fatty acids”, natural animal and vegetable oils and fats may be appropriately combined. However, solid oils and fats (for example, palm oil) and liquid oils (for example, soybean oil) at room temperature Just mixing and cooling causes coarsening of crystals during storage, and the above-mentioned plasticity and various functionalities, especially plasticity, creaming properties, water absorption, heat-resistant shape retention properties, etc. are insufficient. It may become. In addition, when extremely hardened oil and liquid oil is mixed and cooled, such crystal coarsening does not occur, but it becomes sticky physical properties as described above, and preferable plasticity, creaming properties, water absorption In addition to the inability to obtain heat-resisting moldability, there is a problem that the mouthfeel becomes extremely poor when it exceeds 10% in the blended oil.

  Therefore, as hard stock with reduced trans fatty acid content, extremely hardened oil of specific animal and vegetable oils and fats (Patent Document 1), oils and fats having an elevated melting point of 35 ° C. or higher not containing trans fatty acids (Patent Document 2), and carbon as a constituent fatty acid High melting point fats and oils (Patent Document 3) having a saturated fatty acid of several 20 or more being 5% or more, lauric fats and oils (Patent Document 4) having a melting point of 30 ° C. or more, and the like have been proposed.

  However, the extremely hardened oil and fat described in Patent Document 1 is a palm extremely hardened oil or fish extremely hardened oil, which is selected and used from among extremely hardened fats and oils having a low melting point or a viscous one. Since the temperature is 58 ° C. or higher, it has not been possible to solve the problems of sticky physical properties, problems of poor plasticity and functionality, and deterioration of mouth melting when added and used in large amounts.

  Patent Document 2 does not describe a specific structure of fats and oils, and only describes fats and oils with a melting point of 46 ° C. (perhaps palm fractionated hard oil) that do not contain palm-derived trans fatty acids. As can be seen from the examples, only soft chocolate and soft cookies are exemplified, the oil and fat described in Patent Document 2 could not obtain a plastic oil and fat composition having sufficient heat-resistant shape retention.

  Specifically, Patent Document 3 discloses an extremely hardened oil of Hyelsin rapeseed, a transesterified oil of the extremely hardened oil and other fats and oils, and a transesterification of the extremely hardened oil and other fats and monoglycerides. Oil is listed. When the extremely hardened oil of Hyelsin rapeseed was used, it was not possible to solve the problems of sticky physical properties, the problem of poor plasticity and functionality, and the point that mouth melting deteriorates when added and used in large quantities. When transesterified oil of this extremely hardened oil and other oils or transesterified oil of this extremely hardened oil, other fats and oils and monoglyceride is used, although the melting point is lowered, crystallization of SU2, UUU, etc. is inhibited. As a result, a large amount of triglyceride is produced, so that it has not been possible to obtain a plastic oil / fat composition having sufficient heat-resistant property.

  Specifically, Patent Document 4 describes an extremely hardened oil of lauric fats and oils. Extremely hardened fats and oils of lauric fats and oils have extremely low melting points as extremely hardened fats and oils. However, since the proportion of fatty acids having less than 16 carbon atoms in the constituent fatty acid composition is as high as about 80%, sufficient plasticity is obtained. In addition, it is not possible to obtain a plastic oil / fat composition having a particularly sufficient heat-resistant shape, and furthermore, it is easily hydrolyzed, so that the oil / fat composition is used for long-term storage or food with high storage stability. It was not suitable to do.

European Patent Application No. 0470658 Japanese Patent Laid-Open No. 11-4657 Japanese Patent Laid-Open No. 2001-139983 JP 2002-161294 A

  Accordingly, an object of the present invention is to provide a plastic fat composition having good plasticity, creaming properties, heat-resistant shape retention, and good meltability even when the saturated fatty acid content is 25 to 35% by mass, and It is providing the hard stock for manufacturing this plastic oil-fat composition.

  As a result of diligent research to achieve the above object, the present inventor has found that a hard stock has a high melting point from a specific transesterified oil and fat, contrary to the common sense that a high melting point oil such as hardened oil or fractionated hard part oil is used. It has been found that the above object can be achieved by using a fractionated soft part oil which is a low melting point part from which a part has been removed.

The present invention has been made based on the above findings. In the constituent fatty acid composition, the fatty acid composition substantially does not contain a fatty acid having less than 16 carbon atoms, and the S content is 55 to 85% by mass and the U content is 15. Hard stock (however, S: a saturated fatty acid having 16 or more carbon atoms, U: characterized by comprising a fractionated soft part oil of a transesterified fat obtained by random transesterification of an oil / fat blend of ˜45% by mass It is an unsaturated fatty acid having 16 or more carbon atoms.
Moreover, this invention provides the plastic fat composition characterized by using the said hard stock.

  By using the hard stock of the present invention, even if the saturated fatty acid content is 25 to 35% by mass, the plastic fat composition has good plasticity, creaming properties, heat-resistant shape retention, and good meltability in the mouth You can get things.

Hereinafter, the hard stock of the present invention will be described in detail.
First, the oil and fat composition used in the present invention will be described.
The fat and oil composition used in the present invention does not substantially contain a fatty acid having less than 16 carbon atoms in the constituent fatty acid composition, and the content of S (saturated fatty acid having 16 or more carbon atoms) is 55 to 85% by mass, preferably Is 60 to 80% by mass, and the content of U (unsaturated fatty acid having 16 or more carbon atoms) is 15 to 45% by mass, preferably 20 to 40% by mass.

  When the content of S in the constituent fatty acid composition of the oil and fat composition is less than 55% by mass, the fractionated soft part oil of the obtained transesterified oil has reduced hardness and solidification property, and is not suitable for use as a hard stock. It will be possible. In addition to the fact that the S content in the constituent fatty acid composition of the oil / fat composition is more than 85% by mass, the high melting point portion of the obtained transesterified oil / fat increases, so that the fractionation efficiency is remarkably deteriorated. When the fractionated soft part oil of the obtained transesterified oil is used as a hard stock, a plastic fat composition having good plasticity cannot be obtained.

  When the content of U in the constituent fatty acid composition of the oil / fat composition is less than 15% by mass, when the fractionated soft part oil of the obtained transesterified oil is used as a hard stock, a plastic oil / fat composition having good plasticity is obtained. I can't get it. Further, when the content of U in the constituent fatty acid composition of the oil and fat composition is more than 45% by mass, the fractionated soft part oil of the obtained transesterified oil is reduced in hardness and solidification, and used as a hard stock. Becomes impossible.

Moreover, the said fats and oils composition is a thing which does not contain a fatty acid less than 16 carbon atoms substantially in a constituent fatty acid composition. “Substantially free” means that the fatty acid composition is generally less than 15% by mass, preferably less than 5% by mass, more preferably less than 1% by mass.
In the present invention, when the constituent fatty acid composition contains 15% by mass or more of a fatty acid having less than 16 carbon atoms, a plastic fat composition having good plasticity cannot be obtained, and in particular, the heat-resistant shape retention property is lowered.

  In the constituent fatty acid composition, in order to obtain the above oil and fat blend which does not substantially contain a fatty acid having less than 16 carbon atoms, has an S content of 55 to 85% by mass, and a U content of 15 to 45% by mass. May be formulated using one or more of various animal and vegetable oils or processed oils or fats so as to have such a constituent fatty acid composition. Specifically, for example, in the constituent fatty acid composition, S is 80. It can be obtained by mixing an oil and fat containing at least mass% and an oil and fat containing 70 mass% or more of U in the constituent fatty acid composition so as to have the above-described constituent fatty acid composition.

  Examples of fats and oils containing 80% by mass or more of S in the constituent fatty acid composition include soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, canola oil, cottonseed oil, rice oil, palm oil, Examples include extremely hardened oils and fats obtained by hydrogenating vegetable oils such as fractionated palm oil until the iodine value is preferably less than 5, more preferably less than 2 and even more preferably less than 1. These extremely hardened oils and fats are one or two kinds. The above can be used. In the present invention, the constituent fatty acid composition does not substantially contain a fatty acid having less than 16 carbon atoms, and since the fatty acid content having 18 carbon atoms is high, a plastic fat composition having particularly high heat-resistant shape retention is obtained. Among the above-mentioned extremely hardened oils and fats, soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, canola oil, cottonseed oil, and rice oil are preferably used. Rapeseed oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, and canola oil are more preferred, and extremely hardened oils such as soybean oil, rapeseed oil, and canola oil are most preferred.

  Examples of fats and oils containing 70 mass% or more of U in the constituent fatty acid composition include soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, canola oil, cottonseed oil, rice oil, palm fractionated oil These vegetable liquid oils can be used alone or in combination of two or more. In the constituent fatty acid composition, since it contains substantially no fatty acids having less than 16 carbon atoms and has a high content of monounsaturated fatty acids having 18 carbon atoms, it has particularly good plasticity and has a particularly high heat resistance mold. It is preferable to use canola oil and / or high oleic sunflower oil, more preferably high oleic sunflower oil, from the viewpoint that a plastic oil composition having properties can be obtained.

  Moreover, as another method for obtaining the said fat and oil compound, for example, palm-based fats and oils such as palm oil and palm stearin, and fats and oils containing 70 mass% or more of U in the constituent fatty acid composition, The method of mixing so that it may become the range of a composition can be mentioned.

  Next, random transesterification is performed on the oil and fat blend. This transesterification reaction may be a chemical catalyst method or an enzyme method, and can be performed according to a conventional method. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, and the mucor. Lipases derived from the genus (Mucor), the genus Penicillium, and the like can be mentioned. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

  Subsequently, the high melting point portion is separated and removed from the transesterified oil obtained by the random transesterification by fractionation to obtain a low melting point portion (fractionated soft oil). Fractionation can be performed by a conventional method. The separation method may be any fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation, but the separation of the high melting point portion is easy. Therefore, dry fractionation is preferable. The fractionation temperature in the case of dry fractionation is preferably 40 to 50 ° C, more preferably 42 to 47 ° C. In the case of solvent fractionation, the preferred miscella concentration ((fat / fat and total amount of oil and solvent) × 100) is 10 to 30%, more preferably 15 to 25%, and the fractionation temperature is preferably 10 It is -30 degreeC, More preferably, it is 15-20 degreeC.

  The ratio (mass ratio) between the high melting point portion and the low melting point portion during fractionation is preferably 20:80 to 60:40, more preferably 30:70 to 50:50.

  The hard stock of the present invention is composed of a low melting point part (fractionated soft part oil) of the transesterified oil obtained in this way. The conventional hard stock is obtained by generating high melting point oils such as hardened oil and fractionated hard part oil, or by separating and removing the low melting point part by fractionation. In contrast to this, it is characterized in that a low melting point portion obtained by separating and removing a high melting point portion by fractionation is used. The reason why the present invention can be used as a hard stock even if it is a low melting point part is that, as described above, the saturated fatty acid content in the oil and fat composition used in the present invention is higher than the unsaturated fatty acid content, This is because the production of low melting point triglycerides such as triunsaturated fatty acid esters and monosaturated diunsaturated fatty acid esters during transesterification can be reduced, and the production of monounsaturated disaturated triglycerides can be increased.

Next, a preferred composition of the hard stock of the present invention will be described.
However, in the following explanation,
M: monounsaturated fatty acid having 16 or more carbon atoms SSS: triglyceride S3U in which 3 molecules of S are bonded S2U: triglyceride SUS in which 2 molecules of S and 1 molecule of U are bonded SUS: 1: S in 3rd position, 2nd in S position Triglyceride SU2: U is bound to triglyceride SU2: S is a triglyceride UUU: U is bound to 3 molecules.

  In the constituent fatty acid composition of the hard stock of the present invention, the proportion of S having 18 or more carbon atoms in S is preferably 75% by mass or more, more preferably 85% by mass or more. When the ratio of S having 18 or more carbon atoms is less than 75% by mass, it is difficult to obtain particularly good heat resistance and creaming property in the plastic fat composition. In addition, about an upper limit, it is 100 mass%.

  In the constituent fatty acid composition of the hard stock of the present invention, the mass ratio of M / U is preferably 0.6 to 1, more preferably 0.8 to 1. When the mass ratio of M / U is less than 0.6, it is difficult to obtain particularly good heat resistance and creaming property in the plastic fat composition.

  In the triglyceride composition of the hard stock of the present invention, the SSS content is preferably 1.0 to 12% by mass, more preferably 1.5 to 10% by mass. When the SSS content is less than 1.0% by mass, the crystallization speed decreases, so that the obtained plastic fat composition may not have an appropriate hardness. There is also a possibility that the property will be lowered. Moreover, when it is more than 12 mass%, there exists a possibility that the lip of the plastic oil-fat composition obtained may deteriorate.

  In the triglyceride composition of the hard stock of the present invention, the content of S2U is preferably 40 to 90% by mass, more preferably 50 to 85% by mass. If S2U is less than 40% by mass, a plastic oil composition having good plasticity may not be obtained, and the heat-resistant shape retention property may also be reduced. Moreover, when it exceeds 90 mass%, there exists a possibility that the lip of the plastic fat composition obtained may deteriorate.

  Furthermore, the mass ratio of SUS / S2U in the constituent triglyceride composition of the hard stock of the present invention is preferably 0.1 to 0.4, more preferably 0.2 to 0.4. When the mass ratio of SUS / S2U is less than 0.1, good mouth-melting is difficult to obtain, and when it is more than 0.4, the resulting plastic oil / fat composition generates roughness due to crystal coarsening during storage. There is a risk of causing.

  Moreover, in the triglyceride composition of the hard stock of the present invention, the total content of SU2 and UUU is preferably 10 to 59% by mass, more preferably 30 to 50% by mass. If the total content of SU2 and UUU is less than 10% by mass, the plastic oil / fat composition may become too viscous to obtain good plasticity. On the other hand, if it exceeds 59 mass%, good plasticity may not be obtained, and the heat-resistant shape retention property may be deteriorated.

  The hard stock of the present invention is substantially free of triglycerides containing fatty acids having less than 16 carbon atoms. This is because the oil and fat blend used for the transesterification does not substantially contain a fatty acid having less than 16 carbon atoms. Here, “substantially not containing” means that it is generally less than 15% by mass, preferably less than 5% by mass, more preferably less than 1% by mass.

  The hard stock of the present invention preferably contains substantially no trans fatty acid. Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is preferably less than 5% by mass, more preferably 2% by mass or less, in the total constituent fatty acids of the hard stock.

  Hydrogenation is a typical method for increasing the melting point of fats and oils, but in partially hydrogenated fats and oils, about 10 to 50% by mass of trans fatty acids are usually contained in the constituent fatty acids. 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% by mass. In recent years, there has also been a demand for oil 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.

  Here, as the fat used in the fat blend used in the hard stock of the present invention, the partially hydrogenated fat is not used, and as described above, the extremely hardened fat is used as the fat containing 80% by mass or more of S. However, by using vegetable liquid oil as an oil containing 70% by mass or more of U, it is possible to produce a hard stock having an appropriate consistency without including a trans fatty acid. Even if it does not contain a trans fatty acid, a plastic fat composition having an appropriate consistency can be produced.

  The hard stock of the present invention can be widely used as a raw material fat for processed oil products such as butter cream, sand cream, margarine, shortening, ice cream, whipped cream, etc. It is particularly preferable to use it for the purpose of producing a plastic fat composition by adding it to a liquid fat at 25 ° C., that is, liquid oil.

Next, the plastic fat composition of the present invention will be described.
The plastic fat composition of the present invention uses at least the hard stock of the present invention, and preferably the fat used in the oil phase comprises the hard stock of the present invention and a liquid oil.

  Examples of the liquid oil include 1 selected from vegetable liquid oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, canola oil, cottonseed oil, rice oil, and palm fractionated oil. Species or two or more can be used. Rapeseed oil and / or high oleic sunflower oil is used in that a plastic fat composition having a high content of monounsaturated fatty acids having 18 carbon atoms, particularly good plasticity, and particularly high heat resistance can be obtained. Preferably, high oleic sunflower oil is used.

  The blending ratio of the hard stock of the present invention to the above liquid oil is preferably 10:90 to 70:30, more preferably 20:80 to 60:40, still more preferably 30:70 to 60:40, most preferably Is 40: 60-60: 40.

In addition to the hard stock of the present invention and the above liquid oil, other oils and fats can be used in the plastic fat composition of the present invention as necessary.
Examples of the other fats and oils include, for example, palm oil, palm kernel oil, coconut oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc. 1 type (s) or 2 or more types selected from the group consisting of processed fats and oils subjected to one or more treatments selected from transesterification can be used. The amount of the other fats and oils used is preferably 0 to 20 parts by mass, more preferably 0 to 10 parts by mass with respect to a total of 100 parts by mass of the hard stock of the present invention and the liquid oil. It is particularly preferable not to use the fatty acid content (25 to 35% by mass).

  The plastic fat composition of the present invention is used for ordinary plastic fat compositions such as colorants, emulsifiers, antioxidants, fragrances, water, etc. within the range not inhibiting the effects of the present invention in addition to these fat components. General ingredients can be included. The total content of these components is preferably 80% by mass or less, more preferably 40% by mass or less, still more preferably 20% by mass or less, and most preferably 10% by mass or less in the plastic fat composition of the present invention. To do.

  In the plastic fat composition of the present invention, the hard stock of the present invention, the above-described liquid oil, and, if necessary, other fats and oils so that the triglyceride composition of the oil phase satisfies all the following conditions (1) to (5) It is preferable to mix. By satisfy | filling the conditions of following (1)-(5), it can be set as the plastic oil-fat composition which has much more favorable plasticity, creaming property, heat-resistant shape retention property, and a melt in a mouth.

(1) Content of SSS is 0.3-5 mass%
(2) The content of S2U is 15 to 40% by mass
(3) The mass ratio of SUS / S2U is 0.1 to 0.4.
(4) The content of SU2 is 10 to 35% by mass
(5) UUU content is 40 to 70 mass%
Hereinafter, the conditions (1) to (5) will be described in detail.

First, the SSS content under condition (1) will be described.
In the plastic fat composition of the present invention, the SSS content in the triglyceride composition in the oil phase is preferably 0.3 to 5% by mass, more preferably 0.5 to 5% by mass. When the SSS content is less than 0.3% by mass, the crystallization speed decreases, so that the obtained plastic oil composition may not have an appropriate hardness, in particular, a heat resistant mold. May deteriorate. On the other hand, if it exceeds 5% by mass, the resulting melted plastic fat composition will be extremely deteriorated.

Next, the content of S2U under condition (2) will be described.
In the plastic fat composition of the present invention, the content of S2U in the triglyceride composition in the oil phase is preferably 15 to 40% by mass, more preferably 20 to 35% by mass. There exists a possibility that favorable plasticity may not be obtained as S2U is less than 15 mass%. On the other hand, if it exceeds 40% by mass, good plasticity is difficult to obtain, and the heat-resistant shape retention and creaming properties may be deteriorated.

Subsequently, the mass ratio of SUS / S2U in the condition (3) will be described.
In the plastic fat composition of the present invention, the mass ratio of SUS / S2U in the triglyceride composition in the oil phase is preferably 0.1 to 0.4, more preferably 0.2 to 0.4. When the mass ratio of SUS / S2U is less than 0.1, melting in the mouth may be worse, and when it is more than 0.4, there is a possibility that roughening may occur during storage.

Further, the content of SU2 under condition (4) will be described.
In the plastic fat composition of the present invention, the content of SU2 in the triglyceride composition in the oil phase is preferably 10 to 35% by mass, more preferably 15 to 25% by mass. If it is less than 10% by mass, good plasticity, spreadability, and creaming properties (particularly spreadability and creaming properties) may not be obtained. If it exceeds 35% by mass, it is difficult to obtain good plasticity. Heat resistance moldability and creaming property may deteriorate.

Then, the UUU content of the condition (5) will be described.
In the plastic fat composition of the present invention, the content of UUU in the triglyceride composition in the oil phase is 40 to 70 mass%, more preferably 40 to 60 mass%. In the plastic fat composition of the present invention, if the UUU content is less than 40% by mass, the mouth melting tends to be poor, and if it exceeds 70% by mass, the mouth melting is good, but the creaming property and heat resistance are maintained. The formality tends to deteriorate extremely.

  The content of triglycerides other than SSS, UUU, S2U and SU2 in the plastic fat composition of the present invention (that is, triglycerides containing fatty acids other than S and U as constituent fatty acids) is preferably less than 10% by mass, more preferably 5% by mass. %, Most preferably less than 2% by weight.

  In the constituent fatty acid composition of the plastic fat composition of the present invention, the proportion of S having 22 or more carbon atoms in the total saturated fatty acid is preferably 10 to 60% by mass, more preferably 35 to 50% by mass. The shape retention can be further improved. S having 22 or more carbon atoms may be derived from the hard stock of the present invention, may be derived from a liquid oil, or may be derived from other fats and oils to be added as necessary. In particular, as an oil containing 80% by mass or more of S used in the oil / fat composition for obtaining a transesterified oil / fat, an extremely hardened oil / fat containing a large amount of S having 22 or more carbon atoms is used. It is preferable to do. Examples of such fats and oils include extremely hardened fats and oils such as fish oil and rapeseed oil (High Elsin rapeseed oil).

The plastic fat composition of the present invention preferably has a saturated fatty acid content of 25 to 35% by mass in the constituent fatty acid composition.
As described above, in recent years, an appropriate amount of saturated fatty acid has been desired to be ingested. Therefore, even in a plastic fat composition, the saturated fatty acid content is 25 to 35% by mass (that is, the unsaturated fatty acid content is 65 to 75% by mass). %), Even if the content is small, those having good plasticity are also required.
The hard stock of the present invention has good plasticity, good creaming properties, water absorption, heat resistance and shape retention even when it is added to liquid oil and the saturated fatty acid content is adjusted to the above content. Moreover, it can be set as the plastic fat composition which has favorable meltability in a mouth.

Moreover, in the constituent fatty acid composition of the plastic fat composition of the present invention, the proportion of trans fatty acid in the total saturated fatty acid is preferably 5% by mass or less, more preferably 2% by mass or less.
As described above, in recent years, an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans fatty acids and has an appropriate consistency has been required. ing.
Here, since liquid oil contains substantially no trans fatty acid, the hard stock of the present invention is made a hard stock that does not substantially contain trans fatty acid, and partially hydrogenated fat is used as other fat that is used as necessary. By not doing so, it is possible to produce a plastic fat composition having an appropriate consistency without containing a trans fatty acid.

  Below, the manufacturing method of the plastic fat composition of this invention is demonstrated. Although the manufacturing method in particular is not restrict | limited for the plastic fat composition of this invention, For example, it can manufacture with the following method.

  First, if necessary, an aqueous phase is mixed and emulsified in an oil phase containing liquid oil and the hard stock of the present invention. Then, it is desirable to sterilize the emulsion. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it cools and plasticizes. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling, but even in the present invention, even with slow cooling, fine β-type crystals are taken, the plasticity range is wide, and the hardness does not change over time and is stable. A plastic fat composition can be obtained. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and a combination of an open type diacooler and a compressor. Can be mentioned.

Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing the plastic fat composition of the present invention.
The obtained plastic fat composition of the present invention may be either a margarine type or a shortening type, and the emulsification form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

  The plastic fat composition of the present invention is, for example, baked products such as bread, confectionery bread, Danish, shoe, donut, cake, cookies, hard biscuits, waffles, scones, kneading, filling, sand, topping, It can be used for spreads and the like, and particularly preferably used for spreads.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples. In addition,% shown in an example means the mass% unless there is particular description.

[Example 1]
<Manufacture of hard stock>
A 10 L stainless steel container was mixed with 3.4 kg of soybean hardened oil and 1.6 kg of high oleic sunflower oil to obtain an oil and fat blend. In the constituent fatty acid composition of this fat and oil blend, the content of S was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass. This oil / fat mixture was stirred at 200 rpm using a paddle type stirrer at a temperature of 110 ° C. and 20 torr to adjust the water content to 50 ppm. After adjusting the temperature of the oil / fat mixture to 90 ° C., 10 g of sodium methylate is added, stirred at 200 rpm for 20 minutes, subjected to random transesterification, and then washed 5 times with 1 kg of hot water to remove the catalyst. Thus, a transesterified oil was obtained. Next, the obtained transesterified oil was adjusted to a temperature of 75 ° C., cooled to 45 ° C. over 30 hours, filtered, squeezed with 10 kgf, and the crystal part was separated and removed. Hard stock A of the invention.
In the obtained hard stock A, the proportion of S having 18 or more carbon atoms in S, the proportion of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, the content of SU2 + UUU, and the trans fatty acid content are shown in Table 1.

<Preparation of margarine>
The oil phase consisting of 85% by mass of the blended fats and oils obtained by mixing the hard stock A and canola oil obtained above with the mixing ratio shown in Table 2, 0.2% of flavor, and 0.1% of emulsifier is heated and dissolved at 70 ° C. did. Meanwhile, an aqueous phase composed of 13.2% tap water, 1.0% salt and 0.5% nonfat dry milk is dissolved by heating at 70 ° C., mixed and emulsified in the oil phase, and then rapidly cooled and plasticized. The margarine A which is a plastic emulsified composition of the present invention of the type emulsification type was obtained.
Saturated fatty acid content in the constituent fatty acid composition of the obtained fat and oil of margarine A, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, and the triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.

<Evaluation of Margarine>
The obtained margarine A was temperature-controlled at 5 ° C. for 1 week, and then evaluated for plasticity, heat-resistant shape retention, creaming property, and mouthfeel by the following methods. Further, after storage at 20 ° C. for 3 months, the appearance was evaluated by the following method. The results are shown in Table 4.

(Evaluation of plasticity)
Margarine was cut into 2 cm squares and allowed to stand at 15 ° C. for 1 hour, and then plasticity was evaluated in four stages according to the following evaluation criteria.
・ Evaluation Criteria ◎ Good plasticity ○ Hard plasticity △ Hardness did not show plasticity × Softness did not show plasticity

(Evaluation of heat resistance)
Margarine was cut into 2 cm squares and observed after storage for 1 hour at 15 ° C. to 1 ° C., and the upper limit temperature at which the appearance did not change was measured.

(Evaluation of creaming properties)
300 g of margarine was creamed at high speed using a beater with a desktop mixer. The specific gravity 3 minutes after the start of creaming was measured, and the creaming property was evaluated in four stages according to the following evaluation criteria.
・ Evaluation criteria ◎ Specific gravity after 3 minutes is less than 0.40 ○ Specific gravity after 3 minutes is 0.40 or more and less than 0.50 △ Specific gravity after 3 minutes is 0.50 or more and less than 0.60 × Specific gravity after 3 minutes Is 0.60 or more

(Evaluation of melting in the mouth)
A sensory test was conducted with 15 panelists on the ease of melting when margarine was put in the mouth. Good mouth-meltability, poor mouth-meltability, and none of them. Evaluated in three stages, 2 points for good, 1 point for none, 0 for bad A total score of 25 points or more was evaluated as ◎, 20-24 points as ◯, 15-19 points as Δ, and 14 points or less as x.

(Appearance evaluation)
The appearance was evaluated in four stages according to the following evaluation criteria.
-Evaluation criteria A: The surface is glossy and has a smooth appearance.
○: There is no gloss on the surface, but it has a smooth appearance.
(Triangle | delta): The surface gloss is hardly seen and it is a somewhat rough appearance.
X: Roughness is seen.

[Example 2]
Hard stock B was obtained in the same manner as in Example 1 except that the oil and fat composition was changed to a mixture of 3.4 kg of soybean hardened oil and 1.6 kg of canola oil. In addition, the content of S in the constituent fatty acid composition of this oil and fat composition was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass.
In the obtained hard stock B, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, SU2 + UUU content, and trans fatty acid content are shown in Table 1.

Margarine B was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock B and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.
The obtained margarine B was evaluated in the same manner as in Example 1. The results are shown in Table 4.

Example 3
Hard stock C was obtained in the same manner as in Example 1 except that the oil and fat composition was changed to a mixture of 3.4 kg of Hyelsin rapeseed extremely hardened oil and 1.6 kg of canola oil. In the constituent fatty acid composition of this fat and oil blend, the content of S was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass.
In the obtained hard stock C, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, SU2 + UUU content, and trans fatty acid content are shown in Table 1.

Margarine C was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock C and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, and the triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.
The obtained margarine C was evaluated in the same manner as in Example 1. The results are shown in Table 4.

Example 4
Hard stock D was obtained in the same manner as in Example 1 except that the oil / fat blend was changed to a mixture of 3.4 kg of Hyelsin rapeseed extremely hardened oil and 1.6 kg of Hioleic sunflower oil. In the constituent fatty acid composition of this fat and oil blend, the content of S was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass.
In the obtained hard stock D, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, SU2 + UUU content, and trans fatty acid content are shown in Table 1.

Margarine D was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock D and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.
The obtained margarine D was evaluated in the same manner as in Example 1. The results are shown in Table 4.

Example 5
Hard stock E was obtained in the same manner as in Example 1 except that the oil and fat composition was changed to a mixture of 3.4 kg of palm extremely hardened oil and 1.6 kg of high oleic sunflower oil. In the constituent fatty acid composition of this fat and oil blend, the content of S was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass.
In the obtained hard stock E, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, SU2 + UUU content, and trans fatty acid content are shown in Table 1.

Margarine E was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock E and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition of the fat and oil of the obtained margarine E, the proportion of S having 18 or more carbons in S, the proportion of S having 22 or more carbons in S, the mass ratio of M / U, in the triglyceride composition The SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content are shown in Table 3.
The obtained margarine E was evaluated in the same manner as in Example 1. The results are shown in Table 4.

[Comparative Example 1]
The transesterified oil obtained in the same manner as in Example 1 (those not subjected to fractionation operation) was designated as hard stock F. In this hard stock, the content of S in the constituent fatty acid composition was 70%, the content of U was 30%, and the content of fatty acids having less than 16 carbon atoms was less than 1% by mass.
In the obtained hard stock F, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U and the SU2 + UUU content are shown in Table 1.

Margarine F was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock F and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition of the obtained fat and oil of Margarine F, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, and the triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.
The obtained margarine F was evaluated in the same manner as in Example 1. The results are shown in Table 4.

[Comparative Example 2]
The hard hard part oil (melting point 36 ° C.) of monkey fat was directly used as hard stock G.
In the obtained hard stock G, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the SSS content in the triglyceride composition, the S2U content, SUS / The mass ratio of S2U, SU2 + UUU content, and trans fatty acid content are shown in Table 1.

Margarine G was prepared in the same manner as in Example 1 except that the blended fat was changed to a blended fat mixed with hardstock G and canola oil in a mixing ratio shown in Table 2.
Saturated fatty acid content in the constituent fatty acid composition of the obtained fat and oil of Margarine G, the ratio of S having 18 or more carbon atoms in S, the ratio of S having 22 or more carbon atoms in S, the mass ratio of M / U, the triglyceride composition Table 3 shows the SSS content, S2U content, SUS / S2U mass ratio, SU2 content, UUU content, and trans fatty acid content.
The obtained margarine G was evaluated in the same manner as in Example 1. The results are shown in Table 4.

From the results shown in Table 4 above, the plastic fat composition of the present invention has good plasticity, creaming properties, and heat-resistant shape retaining properties even when the saturated fatty acid content in the constituent fatty acid composition is 25 to 35%. It can be seen that the melt in the mouth is good and the storage stability is good.
Especially, the plastic oil-fat composition of Examples 1-4 obtained using the hard stock whose ratio of 18 or more carbon atoms to S is 75 mass% or more is particularly excellent in heat-resistant shape retention. I can see that Moreover, it turns out that the plastic oil-fat composition of Examples 1 and 4 obtained using the hard stock whose mass ratio of M / U is 0.8-1 is especially excellent in creaming property or mouth melting. Moreover, it turns out that the heat-resistant shape retention property of the plastic oil-fat composition of Examples 3 and 4 in which S / S of 22 or more carbon atoms is in the range of 35 to 50% by mass is particularly good.

  On the other hand, the plastic fat composition of Comparative Example 1 using a hard stock that was not fractionated only by transesterification has good heat-resisting moldability, but poor plasticity, and poor creaming and mouth melting. In addition, the plastic fat composition of Comparative Example 2 using hard butter (oil / fat having a high mass ratio of SUS / S2U) as the hard stock has good heat retention and meltability, but has poor creaming property, and It turns out that it is not suitable for long-term storage.

Claims (7)

Random transesterification of fat and oil blends that contain substantially no fatty acids with less than 16 carbon atoms and that have an S content of 55 to 85% by mass and a U content of 15 to 45% by mass. Hard stock characterized by consisting of a fractionated soft part oil of transesterified oil obtained
S: saturated fatty acid having 16 or more carbon atoms,
U: an unsaturated fatty acid having 16 or more carbon atoms).   2. The hard stock according to claim 1, wherein in the constituent fatty acid composition, the proportion of S having 18 or more carbon atoms in S is 75% by mass or more. The hard stock according to claim 1 or 2, wherein in the constituent fatty acid composition, the mass ratio of M / U is 0.6 to 1.
M: monounsaturated fatty acid having 16 or more carbon atoms).   The hard stock according to any one of claims 1 to 3, which contains substantially no trans fatty acid.   A plastic fat composition comprising the hard stock according to claim 1. The composition of the triglyceride in the oil phase satisfies all of the following conditions (1) to (5):
(1) Content of SSS is 0.3-5 mass%
(2) The content of S2U is 15 to 40% by mass
(3) The mass ratio of SUS / S2U is 0.1 to 0.4.
(4) The content of SU2 is 10 to 35% by mass
(5) UUU content is 40 to 70 mass%
(However,
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SUS: triglyceride in which S is bonded to the 3rd position and U is bonded to the 2nd position;
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: U is a triglyceride in which three molecules are bound).   The plastic fatty acid composition according to claim 5 or 6, wherein in the constituent fatty acid composition, the ratio of trans fatty acid is less than 2% by mass.