JP2016111985A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery product having less change of texture in time even under a condition with high humidity such as film packaging.SOLUTION: The above described problem can be solved by a plastic oil and fat composition containing following components (A) and (B) with mass ratio of the component (A) and the component (B), (A)/(B) of 0.1 o 10. (A) a swelling preventive starch of 0.1 to 10 mass%. (B) succinic acid monoglyceride of 0.1 to 5 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a plastic fat composition capable of obtaining a bakery product with little change in texture over time.

  Many so-called wholesale bakery products for supermarkets and convenience stores are distributed and sold in film-wrapped state. The baked baked goods can be distributed hygienically anywhere in Japan by film packaging, making it easier to enjoy in various situations. On the other hand, the water vapor generated over time from the bakery product is trapped in the packaging bag and adsorbed on the surface of the bakery product, so that the texture of the bakery product immediately after baking is greatly impaired, leading to a reduction in product value. There was a problem that.

  One of the bakery products that are greatly affected by changes in texture over time is layered bakery products such as Danish pastries, croissants, and pies. These have a unique texture and appearance, so they are widely preferred by consumers and are now a staple in the bakery market. Originally, the properties required of sheet-like plastic fats and oils for obtaining a layered bakery product are mostly related to the improvement of workability, and the texture is mostly crisp and crisp. However, in recent years, a texture different from the conventional layered bakery products, for example, a succulent texture (for example, Patent Documents 1 and 2), or a moist texture (for example, Patent document 3) has been studied and gained popularity. Moreover, the thing which heightened the texture which was more crisp was examined, and it is described also about maintaining a food texture (for example, patent documents 4, 5).

  In Patent Document 1, lauric hard butter, non-selective transesterified oil derived from palm oil, and milk fat are contained in specific ranges, and the SFC of the oil phase is 40% or more at 10 ° C and 10% or less at 35 ° C. About the water-in-plastic-in-oil type emulsion for roll-ins which does not contain a trans acid substantially, patent document 2 contains a specific amount of saturated fatty acid having 12 to 14 carbon atoms and saturated fatty acid having 16 to 18 carbon atoms, and transesterification In Patent Document 3, a water content is a sheet-like water-in-oil emulsified oil / fat containing an oil / fat A obtained, an oil / fat B having a specific fatty acid composition, and a liquid oil and satisfying certain conditions. In the sheet-like water-in-oil emulsified oil and fat composition, which is 30 to 50% by weight in the whole composition and contains an emulsifier, a thickener and a fiber, in Patent Document 4, the number of carbon atoms is 8 ~ 14 Contains a specific amount of fatty acid and fatty acid having 16 or more carbon atoms, transesterified oil A having an iodine value of 0 to 50, and a specific amount of saturated fatty acid and fatty acid having 16 or more carbon atoms, and transesterification Regarding the plastic oil / fat composition for roll-in containing the obtained oil / fat B, Patent Document 5 discloses a plastic oil / fat composition characterized in that the triglyceride composition in the whole oil / fat satisfies all the conditions 1) to 8). ing.

  However, although these conventional technologies can provide a characteristic texture, the change in texture over time, especially the suppression of the texture change under conditions where water vapor is easily trapped, such as film packaging, The current situation is that there are still problems.

JP 2008-193974 A International Publication No. 2009/150951 Pamphlet JP 2010-063366 A JP, 2014-036608, A JP 2013-236597 A

  Accordingly, an object of the present invention is to provide a bakery product with little change in texture over time even under humid conditions such as film packaging.

  The present inventors have made various studies in order to further enhance the texture of the layered bakery and to suppress the change over time, and a plastic fat composition containing a swelling-inhibited starch and a succinic monoglyceride in a specific ratio. It has been found that the above problems can be solved when used.

  According to the present invention, it is possible to obtain a bakery product that has little change in texture over time and that maintains the texture after baking.

Hereinafter, the plastic fat composition of the present invention will be described in detail.
The plastic fat composition of the present invention contains the following components (A) and (B), and the mass ratio (A) / (B) of the component (A) to the component (B) is 0.1 to 10. It will be.
(A) 0.1-10 mass% of swelling suppression starch
(B) 0.1-5 mass% of succinic acid monoglyceride

First, (A) will be described.
The plastic fat composition of the present invention contains 0.1 to 10% by mass, preferably 0.3 to 5% by mass, and most preferably 0.5 to 3% by mass of swelling-suppressed starch. If the amount is less than 0.1% by mass, the effect of the present invention cannot be obtained. If the amount is more than 10% by mass, the texture becomes hard and uncomfortable.

  The swelling-suppressed starch is not particularly limited as long as the swelling is suppressed, and for example, high amylose starch or modified starch can be used.

  The high amylose starch has an amylose content of 15 to 25% by mass, whereas the amylose content is preferably 30% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more. It is a starch.

  Although it does not specifically limit about the starch seed | species of the said high amylose starch, Since a starch with high amylose content exists by breed | variety improvement, corn is preferable.

  In addition, the above-mentioned modified starch is a modified starch reinforced with starch micelles, such as a modified starch with reinforced starch micelles by phosphoric acid crosslinking treatment, emulsifier treatment, wet heat treatment, etc. It is particularly preferable to do this.

  As the starch species of the modified starch, commercially available starch materials such as wheat starch, corn starch, potato starch and tapioca starch can be used. In addition, those obtained by subjecting these starch materials to ether treatment, oxidation treatment or esterification treatment in advance can also be used as the raw material starch.

  That is, in the present invention, it is preferable to use a modified starch of high amylose starch as the swelling-suppressed starch, and in particular, high amylose corn starch is used as a raw material in that it can suppress changes in daily texture for a longer period of time. A modified starch that has been heat-moisture treated is used as the starch.

  Moreover, although the said swelling suppression starch may be further gelatinized, it is preferable that it is not gelatinized at the point which can maintain favorable dispersibility.

  The effect of the present invention is sufficiently exhibited when the swelling-suppressed starch is contained in the plastic fat composition.

  On the other hand, when the swelling-suppressed starch is added directly to the dough as starches used in the bakery dough, not in the plastic fat composition, a sufficient effect is not seen. The reason for this is not clear, but by adding the swelling-inhibited starch into the plastic oil composition, the dispersibility of the swelling-inhibiting starch in the bakery dough is improved, and it is uniformly present in the resulting bakery product. It seems that the change in texture is suppressed by acting synergistically with succinic monoglyceride described later. In addition, when the above swelling-suppressed starch is added directly to the bakery dough as starch used in the bakery dough, the texture itself changes greatly as the addition amount increases, and the necessary amount of water increases. The dough may be difficult to handle, which is not preferable.

Next, (B) will be described.
The plastic fat composition of the present invention contains succinic monoglyceride in an amount of 0.1 to 5 mass%, preferably 0.3 to 4 mass%, more preferably 0.5 to 3 mass%, based on the fat and oil composition. When the amount of succinic monoglyceride is less than 0.1% by mass based on the plastic fat composition, the effect of the present invention cannot be obtained, and when it is more than 5% by mass, an unpleasant taste and miscellaneous taste occur.

In the present invention, the mass ratio (A) / (B) of the component (A) to the component (B) needs to be 0.1 to 10, preferably 0.3 to 7, and most preferably 0.8. 5-5.
(A) / (B) exists in the range of 0.1-10, The inhibitory effect of the remarkable daily change which is an effect of this invention is acquired.

  In this invention, it is preferable to contain 0.01-2 mass% of polyglycerin condensed ricinoleic acid ester on the basis of the plastic fat composition in addition to the swelling-suppressed starch and succinic monoglyceride, and 0.05-1.5 mass%. It is more preferable to contain. By containing the polyglycerol condensed ricinoleic acid ester in the above range, the effect of the present invention can be further enhanced.

  Moreover, in this invention, it is preferable to contain 0.1-2 mass% of propylene glycol fatty acid ester on the basis of a plastic fat composition other than the said swelling suppression starch and succinic acid monoglyceride, 0.2-1.5 mass% It is more preferable to contain. By containing the propylene glycol fatty acid ester in the above range, the effect of the present invention can be further enhanced.

Next, the edible fat used in the plastic fat composition of the present invention will be described.
Examples of the fats and oils that can be used in the plastic fat composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, rice oil, sunflower oil and safflower oil. , Olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, beef fat, milk fat, pork fat, fish oil, whale oil, etc. These fats and oils include processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type, or 2 or more types of fats and oils chosen from these can be used. In addition, the above-mentioned “oil / fat” includes oil components derived from other components to be contained as necessary.

  In the plastic fat composition of the present invention, the content of the fat is preferably 40 to 97% by mass, more preferably 45 to 95% by mass, and most preferably 50 to 90% by mass. By making the fat content 40% by mass or more, the stability of the plastic fat composition is further improved, and by making the fat content 97% by mass or less, better plasticity is obtained. become.

  In addition to the above-mentioned swelling-suppressed starch, succinic acid monoglyceride / polyglycerin condensed ricinoleic acid ester / propylene glycol fatty acid ester, and edible oil / fat, the plastic fat composition of the present invention, as long as it does not interfere with the effects of the present invention, if necessary, Other components can be contained. Other ingredients include water, succinic monoglyceride, polyglycerin condensed ricinoleic acid ester, emulsifiers other than propylene glycol fatty acid ester, dairy products, sugar / sweetener, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin , Xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin and other thickening stabilizers, starches other than swelling-inhibited starch, salty agents such as salt and potassium chloride, Amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, Enzymes such as xose oxidase and glucose oxidase, colorants such as β-carotene, caramel, and red koji pigment, acidulants such as acetic acid, lactic acid and gluconic acid, eggs, seasonings, amino acids, pH adjusters, raw alcohol , Distilled spirits such as shochu, whiskey, vodka, brandy, wine, sake, brewed sake such as beer, various liqueurs, food preservatives, shelf life improver, fruit, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, Examples thereof include food materials such as black tea, green tea, cereals, beans, vegetables, meat, and seafood, antioxidants such as tocopherol and tea extract, and flavoring agents.

  The above water includes water such as tap water and natural water, and water derived from other components contained in the plastic fat composition of the present invention. In the plastic fat composition of the present invention, the water content is preferably 0 to 59.7% by mass, more preferably 4.5 to 54% by mass, and most preferably 9.5 to 45% by mass.

  When the plastic fat composition of the present invention contains water, the emulsion type may be a water-in-oil type, an oil-in-water type, or a multiple emulsion type such as double emulsion. However, it is preferably a water-in-oil type. In addition, the water-in-oil type in the present invention includes an oil-in-water type and an oil-in-oil type.

  Examples of emulsifiers other than the succinic acid monoglyceride, polyglycerin condensed ricinoleic acid ester, and propylene glycol fatty acid ester include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citrate fatty acid ester, and glycerin. Synthetic emulsifiers such as diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride, such as soybean lecithin, egg yolk Lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk Natural emulsifying ingredients such 肪球 film and the like. In said plastic oil-fat composition, 1 type (s) or 2 or more types chosen from these can be used.

  In the plastic fat composition of the present invention, the content of emulsifiers other than succinic acid monoglyceride, polyglycerin condensed ricinoleic acid ester and propylene glycol fatty acid ester is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass. %, Most preferably 0.3 to 3% by mass.

  The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, process cheese, ice cream, concentrated milk , Skim concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, lactose whey , Delactose whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Casein calcium, casein sodium, casein potassium, casein magnesium, whey protein Nsetoreto, total milk protein and whey mineral, and the like. In the present invention, one or more selected from these dairy products can be used.

  In the plastic fat composition of the present invention, the content of the dairy product is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less in terms of solid matter.

  Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar, polydextrose, fructooligosaccharide, Examples include soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.

  Examples of the above sweeteners include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and rahan fruit. In the present invention, one or more selected from these can be used.

  In the plastic fat composition of the present invention, the total content of the saccharide and the content of the sweetener is preferably 25% by mass or less, more preferably 5% by mass or less in terms of solid matter.

Next, the preferable manufacturing method of the plastic fat composition of this invention is demonstrated below.
The production method of the plastic fat composition of the present invention is not particularly limited. For example, by adding and dispersing the above-mentioned swelling-inhibited starch and succinic monoglyceride to edible fats and oils that are dissolved by heating, cooling and plasticizing Can be obtained.

  Specifically, the edible fat / oil is first heated to 50 to 80 ° C. and stirred and mixed so as to be uniform. Subsequently, an oil-soluble component containing succinic monoglyceride is added and mixed to obtain an oil phase in which the swelling-suppressed starch is further dispersed. In the present invention, an aqueous phase is not essential, but an aqueous phase obtained by mixing water and other water-soluble components can be mixed and emulsified with an oil phase as necessary. In the present invention, the swelling-suppressed starch is preferably contained in the oil phase even when an aqueous phase is present.

  When using said aqueous phase, the mass ratio (former: latter) of an oil phase and an aqueous phase becomes like this. Preferably it is 45-96: 4-55, More preferably, it is 51-91: 9-49. In the present invention, if the oil phase is less than 45% by mass and the water phase is more than 55% by mass, emulsification tends to be unstable. On the other hand, when the oil phase is more than 96% by mass and the water phase is less than 4% by mass, it is difficult to obtain good plasticity.

  Then, it is desirable to sterilize next. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

  Next, cooling and plasticization, preferably rapid cooling plasticization is performed. This rapid plasticization includes closed continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, chemator, plate type heat exchanger, etc. A combination of compressors. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.

  During the rapid plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

  In the production process of the above-described plastic fat composition, nitrogen, air, or the like may or may not be included.

  The plastic fat composition of the present invention is applied to bakery products such as bread, confectionery bread, Danish pastry, pies, shoes, donuts, cakes, cookies, hard biscuits, waffles, and scones, for example, for folding (for roll-in), kneading. It can be used for embedding, sand filling, spread, spray coating, and particularly preferably used for folding (for roll-in) and kneading.

  In addition, when using the plastic oil-fat composition of this invention as an oil-fat composition for roll-ins, it can be used as shapes, such as a sheet form, block shape, and column shape. Preferred sizes for each shape are: sheet shape: 50 to 1000 mm in length, width: 50 to 1000 mm, thickness: 1 to 50 mm, block shape: 50 to 1000 mm in length, 50 to 1000 mm in width, 50 to 500 mm in thickness, circle Column shape: 1-25 mm in diameter and 5-100 mm in length.

  The usage-amount of the plastic oil-fat composition of this invention in said each use changes with use uses, and is not specifically limited.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained using the above-described plastic fat composition of the present invention. The usage-amount of the said plastic fat composition in the bakery product of this invention is not specifically limited, It can select suitably.

  The bakery product of the present invention can suppress changes in texture even when stored under relatively humid conditions. Therefore, since it is generally packaged and distributed and sold as a film, it is preferably used for a packaged bakery product that is likely to be moistened and easily changed to a sticky texture.

Finally, a method for suppressing changes over time in the bakery product of the present invention will be described.
The method for suppressing changes over time in a bakery product of the present invention includes the following components (A) and (B), and the mass ratio (A) / (B) of the components (A) and (B) is 0.00. A plastic fat composition characterized by being 1 to 10 is used.
(A) 0.1-10 mass% of swelling suppression starch
(B) 0.1-5 mass% of succinic acid monoglyceride

  By using the above-mentioned method for suppressing changes over time, a bakery product can be obtained that has less changes in texture over time, in particular, changes in texture under conditions where water vapor tends to be accumulated, such as film packaging.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<Manufacture of transesterified oil and fat A>
Non-selective transesterification of palm fraction soft oil with an iodine value of 55 using sodium methylate as a catalyst, followed by bleaching (3% white clay, under reduced pressure of 85 ° C., 0.93 kPa or less), deodorization (250 ° C. For 60 minutes, under a reduced pressure of 5% and 0.4 kPa or less), to obtain a transesterified oil A.

[Example 1]
80 parts by mass of transesterified fat / oil A, 5 parts by mass of palm stearin, and 15 parts by mass of soybean oil were heated and mixed at 60 ° C. to obtain a mixed oil (A). Next, 82 parts by mass of mixed oil (A) is mixed and dissolved as an emulsifier 1.5 parts by mass of succinic monoglyceride, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester, 0.5 parts by mass of propylene glycol fatty acid ester, An oil phase in which 2.5 parts by mass of corn-derived wet heat-treated high amylose starch is dispersed, and 13 parts by mass of water are converted into a water-in-oil emulsion by a conventional method, followed by a rapid plasticization step (cooling rate -20 ° C / min After that, the sheet was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition A of the present invention.

[Example 2]
Mixing and dissolving 2 parts by mass of succinic acid monoglyceride, 0.5 part by mass of polyglycerin condensed ricinoleic acid ester and 0.5 part by mass of propylene glycol fatty acid ester as an emulsifier in 82 parts by mass of mixed oil (A) An oil phase in which 0.2 parts by mass of heat-treated high amylose starch is dispersed and 14.8 parts by mass of water are converted into a water-in-oil emulsion by a conventional method, and then a rapid cooling plasticization step (cooling rate -20 ° C / min or more) Then, it was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition B of the present invention.

[Example 3]
Mixing and dissolving 2 parts by mass of succinic acid monoglyceride, 0.5 part by mass of polyglycerin condensed ricinoleic acid ester and 0.5 part by mass of propylene glycol fatty acid ester as an emulsifier in 82 parts by mass of mixed oil (A) An oil phase in which 1.5 parts by mass of heat-treated high amylose starch is dispersed and 13.5 parts by mass of water are made into a water-in-oil emulsion by a conventional method, and a rapid cooling plasticization step (cooling rate -20 ° C / min or more) Then, it was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition C of the present invention.

[Example 4]
Mixing and dissolving 2 parts by mass of succinic acid monoglyceride, 0.5 part by mass of polyglycerin condensed ricinoleic acid ester and 0.5 part by mass of propylene glycol fatty acid ester as an emulsifier in 82 parts by mass of mixed oil (A) An oil phase in which 5 parts by mass of heat-treated high amylose starch is dispersed and 10 parts by mass of water are converted into a water-in-oil emulsion by a conventional method and subjected to a rapid cooling plasticization step (cooling rate -20 ° C / min or more). The sheet was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition D of the present invention.

[Example 5]
Mixing and dissolving 0.2 parts by mass of succinic acid monoglyceride, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester and 0.5 parts by mass of propylene glycol fatty acid ester as emulsifiers in 82 parts by mass of mixed oil (A), and further derived from corn An oil phase in which 1.5 parts by mass of the wet heat-treated high amylose starch and 15.3 parts by mass of water were converted into a water-in-oil emulsion by a conventional method, followed by a rapid cooling plasticization step (cooling rate -20 ° C / min. After that, the sheet was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition E of the present invention.

[Example 6]
Mixing and dissolving 0.5 parts by mass of succinic acid monoglyceride, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester and 0.5 parts by mass of propylene glycol fatty acid ester as emulsifiers in 82 parts by mass of mixed oil (A), and further derived from corn An oil phase in which 1.5 parts by mass of heat-moisture-treated high amylose starch and 15 parts by mass of water are converted into a water-in-oil emulsion by a conventional method, followed by a rapid cooling plasticization step (cooling rate -20 ° C / min or more) Then, it was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition F of the present invention.

[Example 7]
Mixing and dissolving 1 part by mass of succinic acid monoglyceride, 0.5 part by mass of polyglycerol condensed ricinoleic acid ester and 0.5 part by mass of propylene glycol fatty acid ester as an emulsifier in 82 parts by mass of mixed oil (A) An oil phase in which 1.5 parts by mass of heat-treated high amylose starch is dispersed and 14.5 parts by mass of water are converted into a water-in-oil emulsion by a conventional method, followed by a rapid cooling plasticization step (cooling rate -20 ° C / min or more) Then, it was molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm to obtain a plastic fat composition G of the present invention.

[Example 8]
Mix and dissolve 2 parts by mass of succinic acid monoglyceride, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester and 0.5 parts by mass of propylene glycol fatty acid ester as an emulsifier in 82 parts by mass of mixed oil (A). An oil phase in which 4 parts by mass of amylose starch is dispersed and 11 parts by mass of water are made into a water-in-oil emulsion by a conventional method and subjected to a rapid cooling plasticization step (cooling rate of -20 ° C / min or more), then length 420 mm Then, it was molded into a sheet shape having a width of 285 mm and a thickness of 9 mm to obtain the plastic fat composition H of the present invention.

[Example 9]
Mixing and dissolving 2 parts by mass of succinic acid monoglyceride, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester and 0.5 parts by mass of propylene glycol fatty acid ester as emulsifiers in 82 parts by mass of mixed oil (A) The oil phase in which 3 parts by mass of hydroxypropyl phosphate cross-linked starch was dispersed and 12 parts by mass of water were converted into a water-in-oil emulsion by a conventional method and subjected to a rapid plasticization step (cooling rate of -20 ° C / min or more). Then, it shape | molded in the sheet form of length 420mm, width 285mm, and thickness 9mm, and obtained the plastic fat composition I of this invention.

[Comparative Example 1]
An oil phase in which 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin as an emulsifier are mixed and dissolved in 82 parts by mass of mixed oil (A) and 3 parts by mass of corn starch are dispersed, and 14 parts by mass of water are mixed. A water-in-oil emulsion by a conventional method, subjected to a rapid cooling plasticization step (cooling rate −20 ° C./min or more), and then molded into a sheet having a length of 420 mm, a width of 285 mm, and a thickness of 9 mm. A plastic fat composition J was obtained.

[Comparative Example 2]
An oil phase in which 0.5 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of lecithin as an emulsifier are mixed and dissolved in 82 parts by mass of mixed oil (A), and 3 parts by mass of rice starch are dispersed, and 14 parts by mass of water Was converted into a water-in-oil emulsion by a conventional method, subjected to a rapid plasticization step (cooling rate of -20 ° C / min or more), and then formed into a sheet of 420 mm in length, 285 mm in width, and 9 mm in thickness. A certain plastic fat composition K was obtained.

<Bakery test>
Danish pastries AK were manufactured by the following mixing | blending and manufacturing method using the obtained plastic fat composition AI of this invention, and the plastic fat composition JK which is a comparative example.

<Manufacture and evaluation of Danish pastries>
80 parts by weight of strong flour, 20 parts by weight of flour, 4 parts by weight of yeast, 0.2 parts by weight of yeast food, 15 parts by weight of white sugar, 10 parts by weight of whole egg (net), 5 parts by weight of pure vegetable margarine, 45 parts by weight of water Was mixed in a mixer ball and mixed with a vertical mixer at a low speed for 3 minutes and a medium speed for 3 minutes to obtain a Danish dough. The obtained fabric for Danish was allowed to retard for 24 hours in a freezer at -5 ° C for a floor time of 20 minutes, and then rolled-in (trifold 3 To obtain Danish pastry doughs A to K. The obtained Danish pastry doughs A to K were rolled to a thickness of 4 mm, cut into a 10 mm × 10 mm plate, baked at 34 ° C. for 60 minutes, and then baked at 200 ° C. for 15 minutes in a fixed oven to obtain Danish pastries A to K. It was.
The obtained Danish pastry was put in a plastic bag, left at room temperature for 2 hours, then sealed with a heat seal and kept at 25 ° C. for 3 days. At that time, the humidity in the plastic bag was about 80%.
The samples were sampled 2 hours later, 1 day later and 3 days later, and the texture is shown in Table 1.

Claims (6)

Plastic fats and oils containing the following components (A) and (B), and further having a mass ratio (A) / (B) of the components (A) and (B) of 0.1 to 10: Composition.
(A) 0.1-10 mass% of swelling suppression starch
(B) 0.1-5 mass% of succinic acid monoglyceride   The plastic fat composition according to claim 1, wherein the swelling-suppressed starch is high amylose starch.   Furthermore, the plastic fat composition of Claim 1 or 2 which contains 0.01-2 mass% of polyglycerol condensed ricinoleic acid ester.   It is a water-in-oil type emulsion, The plastic fat composition as described in any one of Claims 1-3.   The bakery product using the plastic fat composition as described in any one of Claims 1-3.   A method for suppressing changes over time in a bakery product, wherein the plastic fat composition according to any one of claims 1 to 4 is used.