JP2016140311A - Powdery oil and fat for confectionery and bread making - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdery oil and fat for confectionery and bread making, allowing a heat treated food containing the oil and fat as a raw material to have a crispy texture readily meltable in the mouth.SOLUTION: The powdery oil and fat contains at least one selected from the group consisting of an oil and fat with a solid fat content at 20°C of 8 to 30%, and a trans fatty acid content of 5 mass% or less relative to the total amount of the oil and fat, a sorbitan fatty acid ester to raise the solidification starting temperature of palm oil by 1.0°C or higher, and a polyglycerol fatty acid ester to raise the solidification starting temperature of palm oil by 1.0°C or higher.SELECTED DRAWING: None

Description

  The present invention relates to powdered fats and oils for confectionery bread.

  Powdered fats and oils are used as a confectionery bread material. This powdered oil / fat is obtained by coating a powdered base material such as milk protein or sugar on the oil / fat, and by stirring and homogenizing the aqueous phase and the oil phase containing the powdered base material, an oil-in-water emulsion And then dry powdered.

  The powdered fats and oils are required to have a good flavor as a food material and a good melt-dissolving feeling that quickly dissolves when put in the mouth. Moreover, as a raw material of confectionery bread, it is required that crispness such as confectionery and bread is good.

  Conventionally, a partly hydrogenated hardened oil has been used for edible fats and oils. However, it is said that trans-fatty acids contained in this increase the risk of arteriosclerosis, and in recent years, edible oils and fats have a low content of trans-fatty acids in view of concerns about their health effects. It is hoped that.

  Under such circumstances, the blending of fats and oils with a low trans fatty acid content has been studied, and for example, palm-based fats and oils and transesterified fats and oils are used.

  However, it is difficult to satisfy the crispness of confectionery, bread, etc. using this as a raw material in such a powdered fat containing a fat with a low trans fatty acid content.

  In such a background, Patent Document 1 proposes a technique using a specific powdered base material and an emulsifier. As the emulsifier, polyglycerin condensed ricinoleic acid ester or the like is used.

JP 2008-99581 A

  However, it has been desired to further improve the crispness.

  The present invention has been made in view of the circumstances as described above. Even if the content of trans fatty acid is small, the food prepared by blending it as a raw material and heat-treated has good crispness, and melts well in confectionery. The object is to provide powdered fats and oils.

  In order to solve the above-described problems, the confectionery bread powder fat of the present invention has a solid fat content of 20 to 30% at 20 ° C., and the trans fatty acid content is 5% by mass or less based on the total amount of the fat. Contains a certain fat and oil, and at least one selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. It is characterized by that.

  According to the present invention, even if the content of trans fatty acid is small, the food prepared by mixing this as a raw material and heat-treated has good crispness and good melting in the mouth.

  The present invention is described in detail below.

  The confectionery bread powder fat of the present invention is selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Containing at least one species.

  These sorbitan fatty acid esters and polyglycerol fatty acid esters increase the solidification start temperature of palm oil by 1.0 ° C. or higher, preferably 1.5 ° C. or higher, more preferably 2.0 to 4.0 ° C.

  By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, fats and oils can be used under slow cooling conditions after baking, steaming, frying, etc. Crystallization is promoted and the crystal becomes finer. When powdered oils and fats are blended in foods, they become fine oil droplets and are uniformly dispersed in foods. In addition, the powdered oils and fats of the present invention uniformly disperse finely crystallized oil droplets in foods. Therefore, the crisp texture is improved and can be maintained for a long time.

  The solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature is set. Can be measured.

  The sorbitan fatty acid ester is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid was determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemical Society)). ) ").

  The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 7, and more preferably 4 to 7. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V, Solman S-300V, and Poem SMV-302 manufactured by Riken Vitamin Co., Ltd.

  The polyglycerin fatty acid ester preferably has an HLB value of 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  In the present invention, a commercially available polyglycerin fatty acid ester can be used. For example, SY glister PS-3S, SY glister PS-5S, SY glister THL-50, SY glister HB-750, SY glister DDB-750 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Ester B-70D etc. are mentioned.

  Although content of the said sorbitan fatty acid ester or polyglycerol fatty acid ester is not specifically limited, For example, it is 0.05-20 mass% with respect to fats and oils whole quantity, Preferably it is 0.05-10 mass%, More preferably, it is 0. .1 to 5% by mass. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is, for example, 0.05 to 20% by mass, preferably 0.05 to 10% by mass, based on the total amount of fats and oils. More preferably, it is 0.1-5 mass%. If the content is within this range, a crisp texture can be improved, and a food product having a good flavor can be obtained without feeling the miscellaneous taste of the emulsifier.

  Analysis of the sorbitan fatty acid ester or polyglycerin fatty acid ester can be performed by high performance liquid chromatography mass spectrometry (HPLC-MS / MS).

  The fats and oils used in the powdered fats and oils for confectionery bread according to the present invention have a solid fat content of 8 to 30% at 20 ° C., and the content of trans fatty acid is 5% by mass or less based on the total amount of fats and oils. When the solid fat content at 20 ° C. is 8 to 30%, combined with the use of at least one selected from the sorbitan fatty acid esters and polyglycerin fatty acid esters, slow cooling after the heat treatment during food production Under the conditions, the crystallization of fats and oils is promoted, and the food that has been blended as a raw material and heat-treated has good crispness, and further melts in the mouth. Moreover, since the flavor is not impaired, a food with particularly good melting and flavor can be obtained.

  The fats and oils used in the powdered fats and oils for confectionery bakery of the present invention are composed of two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and saturated fatty acids (S It is preferable that the total amount with 3 saturated triglycerides containing 3) is 30-65 mass% with respect to fats and oils whole quantity. Within this range, in combination with the use of at least one selected from the sorbitan fatty acid esters and polyglycerin fatty acid esters, crystallization of fats and oils is promoted under slow cooling conditions after heat treatment during food production. The food prepared by mixing this as a raw material and heat-treated has good crispness, and further melts in the mouth.

  The fats and oils are not particularly limited, but include vegetable fats and oils, animal fats and oils, fractionated oils thereof, hardened oils, transesterified fats and oils, and the like. In order to appropriately adjust the solid fat content at 20 ° C. and the trans fatty acid content, these fats and oils are preferably selected from one kind or two or more kinds. The transesterified oil / fat may be a product obtained by transesterifying a compound selected from one or more of the above fats / oils.

  The fats and oils used in the powdered fats and oils for confectionery bread of the present invention have an iodine value of 70 from the point of adjusting the solid fat content at 20 ° C. and the total amount of di-saturated triglycerides and tri-saturated triglycerides to the above ranges. It is preferable to contain the following fats and oils, and it is more preferable to contain fats and oils with an iodine value of 60 or less.

  Among oils and fats having an iodine value of 70 or less, examples of vegetable oils include palm oil, coconut oil, palm kernel oil, fractionated oils thereof, hardened oils, transesterified oils and the like. Further, it may be a hardened oil such as rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil and the like that is liquid at 20 ° C. These vegetable fats and oils may be used individually by 1 type, and may use 2 or more types together. Animal fats and oils include, for example, those obtained by purifying fat collected from animal fats by elution, such as lard and beef tallow, and other milk fats. These fractionated oils, hardened oils, and transesterified fats and oils There may be. These animal fats and oils may be used alone or in combination of two or more.

  It is said that trans fatty acids increase the risk of arteriosclerosis, and in consideration of the concern about health effects, the fats and oils used in the powdered fats and oils for confectionery bread of the present invention contain trans fatty acids. The amount is 5% by mass or less based on the total amount of fats and oils. From the standpoint of setting the content of trans fatty acid to 5% by mass or less, it is preferable to blend an extremely hardened oil mainly composed of non-hardened oil and fat and appropriately hydrogenated appropriately. Here, as the extremely hardened oil of vegetable fats and oils, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, etc. are mentioned, and as the extremely hardened oil of animal fats and oils, lard extremely hardened oil, Examples include beef tallow extremely hardened oil. When the extremely hardened oil is contained, when the amount of the extremely hardened oil having a melting point of 50 ° C. or higher is 5% by mass or less, further 3% by mass or less with respect to the total amount of fats and oils, it is possible to suppress a decrease in the melting of the food.

  The fats and oils used in the powdered fats and oils for confectionery bread of the present invention have an iodine value of 70 from the point of adjusting the solid fat content at 20 ° C. and the total amount of di-saturated triglycerides and tri-saturated triglycerides to the above ranges. In addition to the following fats and oils, liquid oil may be contained. Here, the liquid oil is liquid at 20 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and palm oil, super olein. .

  It is preferable to mix | blend the fats and oils used for the confectionery bread powder fats and oils of this invention so that the ratio in powdered fats and oils may be 40-90 mass%, 50-80 mass% is more preferable, 60-80 More preferred is mass%.

  The powdered fat for confectionery bread of the present invention is an oil-in-water emulsion by adding an oil phase to an aqueous phase containing a powdered substrate, stirring with a homomixer, etc., and homogenizing with a homogenizer, etc. It can be obtained by dry powder.

  As a method for dry-pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used.

  The powdered fat for confectionery bread of the present invention may or may not contain water. However, when water is contained, if the amount of water is too much, the effect of crispness cannot be sufficiently exhibited. Therefore, the content of water is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, with respect to the mass of the entire powdered fat.

  The powdered base material functions as a coating material, and the confectionery bread powder fat of the present invention after drying has a shape in which the fat is covered (encapsulated) with the powdered base material.

  Examples of powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose, fructose, galactose And monosaccharides such as mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as starch, dextrin and oligosaccharide, thickening polysaccharides, sugar alcohols and the like. These may be used alone or in combination of two or more.

  Examples of milk protein include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzymatic degradation products thereof, milk protein concentrate, total milk protein, and the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptide, and acid casein are preferable in terms of improving the emulsion stability. The content of the milk protein is not particularly limited, but considering the viscosity of the emulsion before pulverization, it is preferably 0.5 to 10% by mass, more preferably 0.5 to 6% by mass with respect to the total amount of the powdered fat. .

  Examples of the starch include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca and the like, and carboxymethyl starch obtained by etherification treatment. And esterified phosphate starch, octenyl succinate starch, starch acetate, etherified hydroxypropyl starch, wet heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.

  Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of the starch raw material include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include water candy, powder candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, indigestible dextrin and the like.

  Examples of the thickening polysaccharide include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin and the like.

  It is preferable to mix | blend a powdered base material so that the ratio in powdered fats and oils may be 10-60 mass%, 15-50 mass% is more preferable, 20-40 mass% is still more preferable.

  If necessary, an emulsifier such as lecithin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, or stearoyl calcium lactate It can be used as long as the effects of the invention are not impaired.

  When blending an emulsifier with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase and the water-soluble emulsifier is blended with the water phase.

  In the oil phase and the aqueous phase, an antioxidant, a colorant, a flavor and the like may be appropriately blended within a range not impairing the effects of the present invention.

  The powdered fats and oils for confectionery bakery of the present invention are, for example, a powder obtained by blending oils and fats, a powdered base material, water, and other components as necessary, emulsifying into an oil-in-water type, and drying the oil-in-water emulsion Can be manufactured. Below, an example of the manufacturing method of the powdered fats and oils of this invention is demonstrated.

  In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed by stirring, and then homogenized by a pressure homogenizer.

  The blending ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of the fat and powdered base material.

  The blending procedure is not particularly limited. For example, after the powdered base material is dispersed in water at room temperature and then stirred under heating to completely dissolve it, the fats and oils are heated and dissolved while stirring with a homomixer. Can be added dropwise to emulsify.

The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm ² to homogenize.

  Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

  Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby the powdered fat for confectionery bakery of the present invention can be produced. . In addition, a heat sterilization process etc. can also be provided at an appropriate time.

  Such powdered fats and oils for confectionery bread of the present invention are those obtained by drying an oil-in-water emulsion, and when added to water, the original oil-in-water emulsion is obtained, and oil droplets are redispersed. The median diameter of the oil droplet is, for example, 0.3 to 2 μm. Preferably, it is 0.5 to 1.2 μm.

  The powdered fats and oils for confectionery bread of the present invention can be used as a material for foods such as confectionery and bread. In particular, it is preferable to use flour as the main raw material, add the necessary auxiliary materials to form a dough, and ferment and expand it if necessary, followed by baking, steaming, frying, etc. . Foods using the powdered fats and oils for confectionery bakery of the present invention as a raw material have good crispness and melting in the mouth, and good flavor.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended with a dough such as a baked product, steamed bread, steamed confectionery, etc. For example, wheat flour (strong flour, medium flour, weak flour) Etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The blending amount of the powdered fats and oils for confectionery bakery of the present invention in the dough varies depending on the type of baked product, steamed bread, steamed confectionery, etc., and is not particularly limited, but is, for example, 0 with respect to 100 parts by mass of flour blended in the dough .5 to 20 parts by mass.

  In addition to the flour and powdered fats and oils for confectionery bread of the present invention, the dough can be blended without particular limitation as long as it is usually blended in a dough such as a baked product, steamed bread, and steamed confectionery. In addition, these blending amounts can be blended without any particular limitation in consideration of the range blended in a dough such as a baked product, steamed bread, and steamed confectionery. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast food, cacao mass, cocoa powder , Chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning, spice , Coloring agents, fragrances and the like. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of proteins include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides and the like.

  Examples of baked bread and confectionery include bread, table rolls, confectionery bread, cooked bread, French bread, live red, and other breads, Stollen, panettone, kuguroff, brioche, donuts and other yeast confectionery, Danish, croissant, pie Pastries, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes.

  Examples of steamed bread and steamed confectionery include Chinese buns, meat buns, anmans, small dragon wraps, dumplings, wontons, spring rolls, Shumai, steamed cakes, Chinese steamed buns, steamed buns, and the like.

  The method for producing the confectionery bread dough is not particularly limited, and for example, a known method such as a straight method, a medium seed method, a liquid seed method, or a hot water kneading method can be used.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the fats and oils mixing | blending and emulsifier mixing | blending of Table 1-3 show a mass part.
(1) Analysis Melting | fusing point of each fats and oils was measured by "3.2.2.2-2013 melting | fusing point (rising melting | fusing point)" of the reference | standard fats and oils analysis method (Japan Oil Chemical Society).

  The solid fat content (SFC) of fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society).

  The content of trans fatty acid in fats and oils is determined by gas chromatographic method (“2.4.4.3-2013 trans fatty acid content (capillary gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemists' Society)) ”. Measured with

  The total amount of di-saturated triglyceride and tri-saturated triglyceride in fats and oils is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising) of gas chromatographic method (standard fat analysis test method (Japan Oil Chemists' Society)). Gas chromatographic method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid. In the calculation of the total amount of disaturated triglyceride and trisaturated triglyceride in the hardened oil, elaidic acid (trans fatty acid) has a high melting point, and thus was calculated by the saturated acid count.

(2) Manufacture of powdered oil and fat Among the fats and oils and emulsifiers shown in Tables 1 to 3, transesterified oils and fats 1, 2, sorbitan fatty acid esters 1 to 6, polyglycerol fatty acid esters 1 to 3, and polyglycerol condensed ricinoleic acid ester Used the following.
(Transesterified oil 1)
After mixing 20% by mass of palm kernel extremely hardened oil, 50% by weight of palm oil and 30% by weight of palm extremely hardened oil, heating to 110 ° C. and thoroughly dehydrating, sodium methylate as a chemical catalyst was reduced to 0%. 0.08% by mass was added, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil 1.
(Transesterified oil 2)
About the palm fraction soft part (iodine number 56), transesterification etc. were performed according to the manufacturing method of the transesterified fats and oils 1, and the transesterified fats and oils 2 were obtained.
(Sorbitan fatty acid ester 1)
S-320YN (Riken Vitamin Co., Ltd.)
Palm oil solidification start temperature rise value 3.0 ℃
Total content of palmitic acid and stearic acid 98.1% by mass
Palmitic acid / stearic acid (mass ratio) 0.8
HLB 4.2
(Sorbitan fatty acid ester 2)
Poem S-60V (Riken Vitamin Co., Ltd.)
Palm oil solidification start temperature rise value 2.0 ℃
Total content of palmitic acid and stearic acid 98.6% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 5.1
(Sorbitan fatty acid ester 3)
Solman S-300V (Riken Vitamin Co., Ltd.)
Increase value of solidification start temperature of palm oil 2.9 ° C
Total content of palmitic acid and stearic acid 98.7% by mass
Palmitic acid / stearic acid (mass ratio) 0.5
HLB 5.3
(Sorbitan fatty acid ester 4)
Poem SMV-302 (Riken Vitamin Co., Ltd.)
Increase value of solidification start temperature of palm oil 3.1 ° C
Total content of palmitic acid and stearic acid 96.5% by mass
Palmitic acid / stearic acid (mass ratio) 0.8
HLB 6.7
(Sorbitan fatty acid ester 5)
Poem O-80V (Riken Vitamin Co., Ltd.)
Palm oil solidification start temperature rise value 0.7 ℃
Total content of palmitic acid and stearic acid 0% by mass
HLB 4.9
(Sorbitan fatty acid ester 6)
Poem S-65V (Riken Vitamin Co., Ltd.)
Increase value of solidification start temperature of palm oil 0.8 ℃
Total content of palmitic acid and stearic acid 98.0% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 2.5
(Polyglycerin fatty acid ester 1)
SY Glister PS-3S (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 1.42 ° C
HLB 2.6
(Polyglycerin fatty acid ester 2)
SY Glister THL-50 (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 1.12 ° C
(Polyglycerin fatty acid ester 3)
SY Glister THL-44 (manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 0.14 ° C
(Polyglycerin condensed ricinoleic acid ester)
SY Grister CR-ED (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 0.11 ° C

  The increase value of the solidification start temperature (° C.) of palm oil to which an emulsifier (sorbitan fatty acid ester, polyglycerol fatty acid ester, or polyglycerol condensed ricinoleic acid ester) was added was measured as follows. First, 0.5 parts by weight of an emulsifier is added to 100 parts by weight of palm oil (iodine value 53), and 3.5 mg of it is added to an aluminum pan, and an empty aluminum pan that contains nothing (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which no emulsifier was added was measured in the same manner.

  The difference between the solidification start temperature of the palm oil to which the emulsifier was added and the solidification start temperature of the palm oil to which the emulsifier was not added was defined as an increase value of the solidification start temperature (° C.) of the palm oil.

Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol condensed ricinoleic acid ester) − (solidification start temperature of palm oil not added with polyglycerol condensed ricinoleic acid ester)

<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

（粉末油脂の製造）
表１〜表３に示す油脂を７０℃に調温後、表１〜表３に示す乳化剤を添加し、油相３５質量％を調製した。水５０質量％を６０℃に調温し、粉末化基材としてデキストリンを１３質量％、カゼインナトリウムを２質量％添加し水相を調製した。油相を７０℃で、水相を６０℃で保持し、ホモミキサーで攪拌しながら水相に油相の全量を添加し、水中油型に乳化させた後、ホモジナイザーで１５０ｋｇｆ／ｃｍ^２の圧力をかけて均質化し、水中油型乳化物を得た。得られた水中油型乳化物をノズル式スプレードライヤーを用いて、水分１．５質量％を目標に噴霧乾燥し、粉末油脂を得た（噴霧乾燥条件：入口温度２１０℃）。

(Manufacture of powdered oil and fat)
After adjusting the temperature of the fats and oils shown in Tables 1 to 3 to 70 ° C., the emulsifiers shown in Tables 1 to 3 were added to prepare 35% by mass of the oil phase. A water phase was prepared by adjusting the temperature of 50% by mass of water to 60 ° C. and adding 13% by mass of dextrin and 2% by mass of sodium caseinate as a powdered substrate. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water type, and then a pressure of 150 kgf / cm ² with a homogenizer. To obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer with a target of water content of 1.5% by mass to obtain powdered fats and oils (spray drying conditions: inlet temperature 210 ° C.).

(3) Evaluation (production of bread)
Using the powdered fats and oils of Examples and Comparative Examples, bread was produced by the following composition and process.
<Bread formulation and process>
・ Mixed seed mix 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 parts by weight Water 40 parts by weight ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Soaking temperature 24 ℃
Fermentation Fermentation room temperature 27 ° C. Humidity 75% 4 hours / main body combination Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Powdered fat 6 parts by weight Water 25 parts by weight Add all ingredients of koji and all medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 8 minutes Raised temperature 28 ℃
Floor time 28 ℃ 20 minutes Dough split 230g
Bench time 28 ° C 20 minutes Molding Mold extended to 5mm and molded into rolls
Filled with U-type and 6 Pullman-type proofing Room temperature 38 ℃ Humidity 80% 40 minutes Firing 200 ℃ 40 minutes

  The produced bread was cooled in a room temperature adjusted to 25 ° C. for 2 hours, and then placed in a plastic bag so as not to dry and stored in a room temperature adjusted to 25 ° C. for 24 hours.

  The bread that had been stored for 24 hours was sliced to a thickness of 2 cm, and the following evaluation was performed.

[Bread crisp]
The baked bread was sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Mouth melting of bread]
The baked bread was sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Bread flavor]
The baked bread was sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

(Manufacture of Chinese buns)
Add 100 parts by weight of flour, 8 parts by weight of powdered oil and fat, 12 parts by weight of white sucrose, 1 part by weight of salt, 2.5 parts by weight of dry yeast, 1 part by weight of baking powder and 50 parts by weight of water. The dough was prepared, wrapped in cocoons made of minced meat, vegetables, seasonings, etc., and steamed to make Chinese buns.

  The produced Chinese bun was stored in a room adjusted to 25 ° C., and after the temperature of the dough surface reached 25 ° C., the following evaluation was performed.

[Chicken of Chinese buns]
Chinese buns were sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Chinese bun melts]
Chinese buns were sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Chinese bun flavor]
Chinese buns were sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Trans Fatty Acid Content]
The content of trans fatty acid in fats and oils was measured by the above method and evaluated according to the following criteria.
Evaluation criteria Good: trans fatty acid content of 5% by mass or less Poor: trans fatty acid content of more than 5% by mass

  The evaluation results are shown in Tables 4-6.

Claims (1)

A fat and oil having a solid fat content at 20 ° C. of 8 to 30% and a trans fatty acid content of 5% by mass or less based on the total amount of the fat and oil;
For confectionery bakery containing at least one selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more Powdered fat.