JP2017079718A - Floating oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a floating oil and fat composition: which has an excellent flowability at a low temperature and an atmospheric temperature and has a good workability; which enables a food to which the floating oil and fat composition is added to exhibit a good natural milk flavor expressibility and to exhibit a good durability when the food is stored at a low temperature and an atmospheric temperature; and which is capable of improving various properties according to an application.SOLUTION: A floating oil and fat composition which exhibits a flowability at 20°C and comprises a milk fat fractionation soft part having a solid fat content of 1% or less after heating at 60°C and storing at 10°C for seven days.SELECTED DRAWING: None

Description

  The present invention relates to a fluid oil composition used for food.

  Conventionally, milk fat has been used to improve the flavor of food. However, since milk fat has a large amount of crystals at room temperature, those stored at room temperature or low temperature have no fluidity and have a problem in workability.

  In addition, milk fat slowly crystallizes during storage at low temperatures due to slow crystallization, and becomes harder over time, thus maintaining workability during food production, flavor after food production, and texture It is difficult. Although it has also been proposed to use a milk fat fraction soft part, which is a low melting point fraction of milk fat, as a fluid oil (Patent Documents 1 and 2), a milk fat fraction soft part that has been proposed for addition to foods in the past Each of them contains solid fat at low temperature, and since the solid fat is slowly crystallized, there is a problem that it becomes harder with time like milk fat.

  Patent document 1 describes fractionating milk fat as a method for reducing the saturated fatty acid content of milk fat. In the examples used for foods, those having a solid fat content of 16.8% at melting points of 16.8 ° C. and 10 ° C. were used, but they crystallized over time, resulting in workability, flavor and food during food production. Changes in the feeling over time will occur.

  Patent Document 2 uses a fractionated milk fat having an ascending melting point of 20 to 25 ° C. to improve the flavor, fluidity, etc., but the melting point is high, so that it crystallizes with time, and the work at the time of food production Changes over time in the sex, flavor, texture, etc.

Special table 2011-500074 gazette Japanese Patent Laid-Open No. 54-119058 JP 2012-075366 A Special table 2008-520201 gazette

  Thus, the fluid oil composition disclosed heretofore has a high viscosity at low temperatures and the like, and it is desired to improve workability, and because it uses fractionated milk fat containing a lot of solid fat, It will crystallize over time, reducing the flavor and texture of milk. For baked goods such as confectionery, moist sushi is preferred as a texture, and for pudding and the like, smoothness and throat are preferred as a texture. However, particularly when used in foods stored under refrigeration such as these, there is a problem that the separated milk fat changes in hardness over time, and such a texture decreases. In addition, it has been proposed to improve the flavor by adding a low melting point fraction of milk fat to cheese (Patent Documents 1, 3, and 4), but various properties after low-temperature storage, especially changes in hardness over time. Various characteristics resulting from the above have not been studied.

  The present invention has been made in view of the circumstances as described above, is excellent in fluidity at low temperatures and normal temperatures, has good workability, and foods coated or added with this have good expression of natural milk flavor. In addition, it is an object of the present invention to provide a fluid oil composition that has good sustainability even when stored at a low temperature or normal temperature and can improve various properties according to the application.

  In order to solve the above-mentioned problems, the fluid oil composition of the present invention is a fluid oil composition that exhibits a fluid state at 20 ° C., which is heated to 60 ° C. and then stored at 10 ° C. for 7 days. It is characterized by containing a milk fat fraction soft portion having a fat content of 1% or less.

  According to the present invention, the fluidity at low temperature and normal temperature is excellent, the workability is good, the food applied or added with this has a good expression of natural milk flavor, and even when stored at low temperature and normal temperature Its sustainability is good, and various characteristics can be improved according to the application.

  The present invention is described in detail below.

  The fluid oil / fat composition of the present invention contains a milk fat fraction soft part as an oil / fat. The food to which the fluid oil composition according to the present invention containing the milk fat fraction soft part is added has a strong and unique flavor of milk fat. As milk fat for preparing the milk fat fraction soft part, almost all components other than milk fat were removed from the butter or cream specified by the Ministerial Ordinance (fat percentage is 99.3% by mass or more and water is 5% by mass or less). Anhydrous milk fat AMF having a fat percentage of 99.9% by mass or more can be used by phase inversion of milk fat or cream separated from milk, concentration, and vacuum drying.

  Methods for fractionating the above-mentioned milk fat to obtain a milk fat fraction soft part include dry fractionation, solvent fractionation, and surfactant (emulsification) fractionation, and these can be fractionated singly or in combination of two or more. .

  In the dry fractionation, the dissolved fats and oils can be gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.

  The milk fat fraction soft part used in the fluid oil composition of the present invention has a solid fat content (SFC) of 1% or less after heating to 60 ° C. and storage at 10 ° C. for 7 days. In addition, the melting point of the milk fat fraction soft part is preferably 12 ° C. or less, more preferably 10 ° C. or less, and further preferably 5 ° C. or less. In addition, solid fat content and melting | fusing point here can be measured by the method as described in the below-mentioned Example. By using such a milk fat fractionation soft part, the expression of the flavor at low temperature or normal temperature can be improved, and the change with time of hardness due to long-term storage can be suppressed. In the following description, what is defined here is simply referred to as “milk fat fraction soft part”.

  In addition, such a milk fat fraction soft part, when crystals do not precipitate over a long period of time, the change in hardness is less likely to occur over time, and workability, and the sustainability of the flavor and texture of food are also good. More preferably, the solid fat content (SFC) after heating at 60 ° C. and after storage at 10 ° C. for 3 weeks is 1% or less.

  This milk fat fraction soft part has a strong flavor peculiar to milk fat, and the fluid oil composition of the present invention has good flavor expression. In addition, since the amount of crystals at low temperature is small, the fluidity at low temperature and normal temperature is excellent, and the workability is good, and the food applied or added with this has a good expression of natural milk flavor and at low temperature or normal temperature. Even when stored, its sustainability is good, and various characteristics can be improved according to the application.

  The fluid oil composition of the present invention may contain other oils and fats together with this milk fat fraction soft part. For example, when liquid oil is blended, various properties can be improved according to the application, for example, when the texture such as sushi, throat, and smoothness is good and stored at low or normal temperature The sustainability of these textures is good.

  Here, the liquid oil is fluid at 5 ° C., for example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and palm oil. Examples include olein.

  The fluid oil / fat composition of the present invention preferably contains 5% by mass or more of the milk / fat fractionated soft part based on the total amount of the oil / fat. Thereby, the foodstuff which apply | coated or added this can make favorable expression of a natural milk flavor.

  The fluid oil composition of the present invention preferably contains 95% by mass or less of liquid oil based on the total amount of oil. Thereby, the foodstuff which apply | coated or added this can make favorable expression of a natural milk flavor. In addition, various characteristics can be improved according to the application, for example, the texture such as sushi, throat, and smoothness is good, and these textures can be maintained even when stored at low or normal temperature. Good properties.

  The fluid oil / fat composition of the present invention can be blended with other components such as food additives in addition to the oil / fat as long as the effect is not impaired.

  The viscosity of the fluid oil / fat composition of the present invention is not particularly limited as long as it is fluid at 20 ° C., but the viscosity measured by the method described in the examples below is preferably less than 1000 mPa · s. More preferably, when it is less than 500 mPa · s and the whole is in a uniform state, it has excellent fluidity at low temperatures and normal temperatures, and good workability.

  The fluid oil composition of the present invention is less susceptible to changes in hardness over time and is excellent in fluidity and workability at low and normal temperatures. Can be used.

  The fluid oil composition of the present invention is suitable for the following uses. Moreover, additives, such as an emulsifier, can be blended in a range that does not impair the effects of the present invention, depending on the application.

  Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl lactic acid. Sodium, polyoxyethylene sorbitan fatty acid ester, etc. are mentioned.

(Confectionery confectionery)
The fluid oil composition of the present invention is suitably used for kneading confectionery. The kneading of the confectionery may be an oil-in-water type or a water-in-oil type emulsified oil / fat composition in addition to the oil phase alone. Examples of the confectionery include sponge cakes, butter cakes, pound cakes, cake donuts, busses, hot cakes, cakes such as waffles, confections such as biscuits and cookies.

  The baked confectionery using the fluid oil-and-fat composition of the present invention is rich and has a natural milky flavor, and has a good delicacy and sustainability. In addition, the baked confectionery such as sponge cake can be made uniform by opening the texture throughout.

  The baked confectionery can be obtained, for example, by baking the dough after obtaining the dough by the sugar batter method, the flower batter method, the all-in-mix method, the egg white separate method or the like.

(Bread kneading)
The fluid oil composition of the present invention is suitably used for kneading bread. The kneading of bread making may be an oil-in-water type or a water-in-oil type emulsified oil / fat composition in addition to the oil phase alone. For example, bread | pan can be manufactured by producing dough using the fluid oil-fat composition of this invention for a raw material, and baking this dough. The fluid oil composition of the present invention can be used by kneading into bread dough.

  When the fluid oil composition of the present invention is kneaded into bread dough, the fluid oil composition of the present invention may be kneaded into the dough as it is, or the fluid oil composition of the present invention is an emulsifier. What added the food additive containing and made into the plastic oil-fat composition may be kneaded into dough. Here, examples of the plastic oil composition include those obtained by adding an emulsifier and a thickener to the fluid oil composition of the present invention under heating, mixing uniformly, and then quenching and kneading. The fluid oil composition of the present invention does not become too hard even when a large amount of an emulsifier is added to form a plastic oil composition, so that the temperature can be omitted when added to the dough, and the temperature increases. However, since the physical properties hardly change, a plastic oil composition having a wide working temperature range can be obtained.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended with the dough of the bakery product. 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.

  In addition to the flour and the fluid oil composition of the present invention, the dough can be blended with no particular limitation as long as it is usually blended into the bread dough. In addition, these blending amounts can be blended without any particular limitation in consideration of the range blended in breadmaking dough. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed eggs, salts, emulsifiers, plastic oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea , Matcha, Vegetables, Fruit, Juice, Jam, Fruit Sauce, Meat, Seafood, Beans, Kinakome, Tofu, Soymilk, Soy Protein, Swelling Agent, Sweetener, Seasoning, Spice, Coloring Component, Flavor, etc. .

  Examples of bread-making include bread, sweet bread, cooked bread, French bread, live red, bagels, roll bread, cupe bread, stolen, panettone, cuguroff, brioche, donuts and other pastries, Danish, croissants, pastries such as pie. Can be mentioned.

  Bread making using the fluid oil composition of the present invention has a rich and natural milk flavor, a texture that is moist and sticky and its sustainability is good, and the fluid oil composition is added In addition, the ease of uniting the dough when mixing is good.

(aerosol)
The fluid oil / fat composition of the present invention is suitably used for food coating and the like after being aerosolized.

  The food to which the aerosol using the fluid oil composition of the present invention is applied is not particularly limited, but baked food such as biscuit confectionery, breads, rice confectionery, snack confectionery, etc. And the like, and fried foods such as fried rice and fried vegetables are preferred.

  The aerosol propellant may be a compressed gas that is substantially harmless to the body. For example, the aerosol can be produced by pressurizing and filling the propellant gas.

  The aerosol using the fluid oil composition of the present invention is uniformly applied to the surface when sprayed on food or cooking utensils. In particular, when sprayed onto foods, the soaking and glossiness of the foods will be good, and there will be a rich and natural milk flavor.

(Release oil)
The fluid oil composition of the present invention is suitably used as a release oil.

  The release oil using the fluid oil composition of the present invention includes breads, baked confectionery, Western confectionery such as cakes, confectionery such as Japanese confectionery such as doll baked, roasted baked, dorayaki, etc. In the production of foods containing starch, protein, sugar and the like, it is used by applying to a mold, a top plate or the like.

  The release oil using the fluid oil composition of the present invention is suitable for the liquid / fluid type because it prevents clogging of the nozzle during spraying and has good handling properties. When the release oil is applied with a brush or by spray application, various types of airless spray guns and various types of greasers can be used.

  Moreover, the flavor of an emulsifier can be masked and a food with favorable flavor can be obtained.

(Frozen dessert)
The fluid oil composition of the present invention is suitably used for frozen desserts.

  Examples of frozen desserts include ice cream, sorbet, pudding, mousse, bavalore, jelly, yogurt and the like.

  The frozen dessert using the fluid oil composition of the present invention has a rich and natural milk flavor, and when used in ice cream, it quickly solidifies with an ice creamer and has good workability and is hard to eat. It ’s not sticky and hard to eat. The pudding using the fluid oil composition of the present invention is rich and has a natural milk flavor and has a smooth and smooth throat.

(Mixed side dish)
The fluid oil composition of the present invention is suitably used for kneading sugar beet.

  Examples of prepared dishes include processed livestock products such as hamburger and meatballs, steamed products such as shumai and meat buns, and fried foods such as spring rolls and croquettes.

  The fluid oil composition of the present invention is excellent in fluidity at low temperature and normal temperature. For example, when preparing a hamburger or meatball, when adding oil and mixing with meat, heat it to dissolve the oil. The meat is not easily denatured. The prepared side dish has good softness and ease of unraveling, and has good flavor and sustainability such as richness and juiciness.

(seasoning)
The fluid oil composition of the present invention is suitably used as a seasoning.

  Seasonings include mayonnaise, dressing, roasted curry and stew, sauce, noodle soup, hot pot soup, mustard, demiglace sauce, white sauce, tomato sauce, tartar sauce, hollandaise sauce and the like.

  The seasoning using the fluid oil composition of the present invention is smooth, has a good texture, has a rich body and maintains a flavor. Seasonings with sourness such as mayonnaise and dressing have a natural sourness.

(Powder oil)
The fluid oil / fat composition of the present invention is suitably used for powdered oil / fat. By using the fluid oil composition as a powder oil, the storage stability and workability are further improved, and when used in various foods, the dispersibility is improved and the flavor and food of the fluid oil composition are improved. The effect of feeling is maintained.

  The powdered oil / fat is an oil-in-water emulsion by adding the fluid oil / fat composition of the present invention as an oil phase to an aqueous phase containing a powdered substrate, stirring with a homomixer, etc., and homogenizing with a homogenizer etc. And then dry powdered.

  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.

  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.

  The powdery fat may use an emulsifier as described above, if necessary. 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. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.

  Powdered oil and fat can mix | blend the fluid oil-and-fat composition of this invention, a powdered base material, water, and another component as needed, for example. Below, an example of the manufacturing method of powdered fats and oils 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, the powdered base material is completely dissolved by stirring under heating, and then stirred with a homomixer. It can be emulsified by dripping the thing which heat-dissolved the thing.

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 powdered fats and oils can be produced. In addition, a heat sterilization process etc. can also be provided at an appropriate time.

  Such powdered fats and oils are 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.

  By the powdered fats and oils using the fluid oily composition of the present invention, the baked confectionery is rich and has a natural milk flavor and has a good dewyness. In addition, the baked confectionery such as sponge cake can be made uniform by opening the texture throughout. The pudding using the fluid oil composition of the present invention is rich and has a natural milk flavor and has a smooth and smooth throat. In addition, soups and beverages using the powdered fats and oils of the present invention as a raw material have a rich and natural milk flavor, and in beverages such as coffee and cocoa, a soft texture can be maintained even during creaming. .

(Cheese-like food)
The fluid oil composition of the present invention is suitably used for cheese-like foods.

  The cheese-like food to which the fluid oil composition of the present invention is added has little change in hardness after low-temperature storage, has a rich and natural milk flavor even after low-temperature storage, has a soft texture and is served from the refrigerator. It is easy to eat right away, has a smooth texture, and has a smooth and glossy appearance after being shredded. There is little oozing out of fat after shredding of cheese-like food.

  The cheese-like food in which the fluid oil composition of the present invention is used has both cheese flavor and physical properties, and is not particularly limited as long as it is a food containing cheese. For example, Ministry of Health, Labor and Welfare (Ministerial ordinances regarding milk and dairy product component standards) and fair competition rules, processed cheese, cheese food, foods made mainly from milk or dairy products, foods made from them, and the like. Process cheese is processed by heating one kind or several kinds of natural cheese (such as cheddar cheese or gouda cheese). For example, natural cheese can be crushed, added to water heated together with the fluid oil composition of the present invention, emulsified, filled, cooled and manufactured. Cheese food is prepared by pulverizing, mixing, heating and melting and emulsifying one or more kinds of natural cheese or process cheese, and refers to a cheese having a weight of 51% or more in the product. A food mainly made of milk or dairy products is prepared by pulverizing, mixing, heating and melting and emulsifying one or more kinds of natural cheese or processed cheese, and the weight of cheese in the product is 51 Less than%.

  In the cheese-like food according to the present invention, for example, dairy products, sodium caseinate, lecithin, phosphate, citrate, pH adjuster, saccharide, stabilizer, as long as the effects of the present invention are not impaired. Flavors, colorants, preservatives and the like can be added.

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 compounding quantity shown to each following table | surface represents a mass part.
1. Measuring method The melting point of the milk fat fraction soft part was measured by “3.2.2.2-2013 melting point (increased melting point)” of the standard fat analysis method (Japan Oil Chemical Society).

  The solid fat content was measured by “2.2.9-2013 solid fat content (NMR method)” of a standard fat analysis method (Japan Oil Chemical Society). Also, change the temperature conditions of the standard oil analysis method (the operation of holding at 0 ° C ± 2 ° C for 30 minutes, then holding at 26 ° C ± 0.2 ° C for 30 minutes, and then holding at 0 ° C ± 2 ° C for 30 minutes) The sample was stored at 60 ° C. ± 0.2 ° C. for 30 minutes, stored at 10 ° C. for 7 days and 3 weeks, and measured.

2. Oil and Fat Composition Oil and fat compositions 1 to 12 were prepared according to the formulation shown in Table 1.
(Milk fat fraction soft part 1-3)
Fractionation was performed by conventional methods from milk fat to obtain a soft part. Three types of melting points (5 ° C., 10 ° C., 18 ° C.) were used as the milk fat fraction soft part. About these, 10 degreeC SFC measured according to the standard fats-and-oils analysis method, SFC hold | maintained at 60 degreeC ± 0.2 degreeC for 30 minutes as above-mentioned, and preserve | saved at 10 degreeC for 7 days, and 60 degreeC ± 0.2 Table 2 shows SFC values measured after storage at 10 ° C. for 30 minutes and storage at 10 ° C. for 3 weeks. In addition, milk fat (melting point 32.5 ° C.) and rapeseed oil used in the comparative examples were also measured by the standard oil analysis test method, kept at 60 ° C. ± 0.2 ° C. for 30 minutes, then stored at 10 ° C. for 7 days and 3 weeks. SFC value of 10 ° C.

  In addition, the blending ratio of the milk fat fraction soft parts 1 and 2 and the rapeseed oil was changed as shown in Tables 3 and 4 and held at 60 ° C. ± 0.2 ° C. for 30 minutes as described above, and then at 5 ° C. or 10 ° C. for 7 days. And SFC values measured after storage for 3 weeks were measured. Table 3 shows SFC values at 5 ° C, and Table 4 shows SFC values at 10 ° C.

３．評価
実施例および比較例の各試料について下記の評価を行った。

3. Evaluation The following evaluation was performed on each sample of the example and the comparative example.

  In the following evaluations, the panel conducted a taste test (sweet, acid, salt, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a reference olfactory test. Ten men and 10 women in their 20s to 40s who were judged to be fit were selected.

3-1. Evaluation of fluid oil composition and confectionery and bread making using the composition (Table 5)
<Preparation of fluid oil composition>
In Table 5, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.
The following evaluation was performed about the fluid oil-fat composition of Table 5.

[Liquidity]
The fluid oil composition adjusted to 20 ° C. or 15 ° C. was measured with a vibration viscometer (SV-10 model, manufactured by A and D), and the fluidity was evaluated according to the following criteria.
Evaluation criteria A : The viscosity is less than 500 mPa · s and the whole is uniform.
○: The viscosity is 500 mPa · s or more and less than 1000 mPa · s, and the whole is uniform.
X: The viscosity is 1000 mPa · s or more, or the viscosity is less than 1000 mPa · s and the whole is non-uniform.

<Production of rusk> (Table 5)
After a thin slice of French bread was dried and baked, an appropriate amount of a fluid oil composition stored at 20 ° C. was applied with a brush. Dry baking was performed again to obtain rusk. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.

[Workability]
The workability when applying the fluid oil composition with a brush was evaluated according to the following criteria.
Evaluation Criteria A : Adhered uniformly to the brush and there is no smear.
(Triangle | delta): It adheres to a brush unevenly and there is a smear.
X: Cannot be painted with a brush.

[Rusk flavor]
The rusks were stored at 20 ° C. for 3 days, then tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

<Preparation of a roll pan coated with a fluid oil composition>
A roll bread was manufactured by the following composition and process.
<Bread formulation and process>
・ Mixed seed compounding Powerful powder 70 parts by weight Yeast 3 parts by weight East food 0.1 part by weight Water 40 parts by weight ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 2 minutes (using hook)
Soaking temperature 24 ℃
Fermentation Fermentation Room temperature 27 ° C. Humidity 75% 3 hours / Main body combination Powerful powder 30 parts by weight Upper white sugar 18 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Shortening 10 parts by weight Water 16 parts by weight / book Kashiwa process (adding all the ingredients of the main ingredients and all the medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 4 minutes Oil and fat addition
Low speed 2 minutes Medium low speed 6 minutes
Soaking temperature 28 ℃
Floor time 28 ℃ 20 minutes Dough split 50g
Bench time 28 ℃ 20 minutes
Molding Extend to 5mm with molder and mold into roll mold. Room temperature 38 ° C Humidity 80% 60 minutes Firing 200 degrees Celsius 9 minutes Roll pan (1): After applying the appropriate amount of fluid oil composition stored at 20 ° C on the surface after brushing Baked.
Roll pan (2): Immediately after baking or after removing the rough heat, an appropriate amount of fluid oil composition stored at 20 ° C. was applied to the surface with a brush.

[Workability]
The workability of the roll (1) or (2) was evaluated according to the following criteria.
Evaluation Criteria A : Adhered uniformly to the brush and there is no smear.
(Triangle | delta): It adheres to a brush unevenly and there is a smear.
X: Cannot be painted with a brush.

[Bread roll flavor]
After the roll (1) or (2) was stored at 20 ° C. for 1 day, it was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

<Production of Kuglov> (Table 5)
<Combination>
・ Powerful powder 50 parts by weight Soft flour 50 parts by weight Upper white sugar 20 parts by weight Salt 1.5 parts by weight Whole egg 30 parts by weight Margarine 35 parts by weight Yeast 6 parts by weight Whipped cream 15 parts by weight Brandy 5 parts by weight Baking powder 1 part by weight Water 17 parts by weight <Production method>
Mixing Low speed 3 minutes Medium high speed 3 minutes High speed 2 minutes
Margarine input
Low speed 2 minutes Medium high speed 2 minutes High speed 2 minutes 高速 Up temperature 24 ℃
Fermentation time 1 hour Dough split 15g
Bench time 20 minutes
Molded ring-shaped proof 35 ° C Humidity 75% 35 minutes Firing 180 ° C 15 minutes <Finish>
Immediately after baking, it is immersed in the fluid oil composition stored at 20 ° C.

[Workability]
The workability when immersed in the fluid oil composition was evaluated according to the following criteria.
Evaluation standard A : Evenly pickled and soaked.
Δ: Pickled unevenly, soaking is not good.
X: Not soaked.

[Kugrov flavor]
The above-mentioned kugurov was sampled after storage at 20 ° C. for 3 days, sampled by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

<Preparation of sponge cake using fluid oil composition>
Whole eggs and white sugar were mixed in a mixer bowl, heated to 40 ° C. in a hot water bath, and then foamed to a specific gravity of 0.25. Furthermore, after adding weak flour and mixing, fluid oil composition was added and mixed, and it put into No. 7 round shape and baked at 170 degreeC for 30 minutes. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.
<Formation of sponge cake in Table 5>
Fluid oil and fat composition 30 parts by weight Whole egg 200 parts by weight Upper white sugar 120 parts by weight Soft flour 100 parts by weight

[Workability of sponge cake]
The workability when added to the dough was evaluated according to the following criteria.
Evaluation standard ( double-circle): Since fluidity | liquidity is favorable, it can add as it is and the dispersibility to cloth | dough is also favorable.
Δ: Since the fluidity is slightly good, it can be added as it is, but the dispersibility in the dough is not good.
X: Since fluidity | liquidity is bad, after heating and making it melt | dissolve, it must add to material | dough.

[Sponge cake flavor 10 ℃]
Sponge cakes using the fluid oil composition were stored at 10 ° C. for 3 days, then tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Food texture of sponge cake 10 ℃]
Sponge cakes using the fluid oil composition were stored at 10 ° C. for 3 days, then tasted by 20 panelists, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluate that there is a sushi ○: 10 to 15 out of 20 people evaluate that there is a sushi △: If 6 to 9 out of 20 people have a sushi Evaluation ×: Less than 5 out of 20 people evaluated that there was a shiritori

  The evaluation results are shown in Table 5.

３−２．乳化剤含有流動状油脂組成物とそれを使用した製菓の評価（表６〜表８）
＜乳化剤含有流動状油脂組成物および乳化型流動状油脂組成物の作製＞
表６、表７では、表１に示す油脂配合で調合した油脂を、７０℃まで加熱したのち、乳化剤を添加して溶解させた。１５℃まで急冷しながら混合して乳化剤を添加した流動状油脂組成物を得た。得られた乳化剤含有流動状油脂組成物は２０℃で保管した。

3-2. Evaluation of emulsifier-containing fluid oil composition and confectionery using the composition (Tables 6 to 8)
<Preparation of emulsifier-containing fluid oil composition and emulsified fluid oil composition>
In Tables 6 and 7, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 70 ° C., and then an emulsifier was added and dissolved. A fluid oil and fat composition to which an emulsifier was added by mixing while rapidly cooling to 15 ° C. was obtained. The obtained emulsifier-containing fluid oil composition was stored at 20 ° C.

In Table 8, after heating a fluid oil-fat composition to 70 degreeC, the emulsifier was added and it was made to melt | dissolve. After adding water, the mixture was stirred at a high speed to obtain a water-in-oil fluid oil composition. An emulsifier was added by mixing while rapidly cooling to 10 ° C. to obtain an emulsified fluid oil composition. The obtained emulsified fluid oil composition was stored at 10 ° C.
The following evaluation was performed about the said emulsifier containing or emulsification type fluid oil-fat composition.

[Liquidity]
The fluid oil and fat composition adjusted to 20 ° C. or 10 ° C. was measured with a vibration viscometer (SV-10 model, manufactured by A and D), and the fluidity was evaluated according to the following criteria.
Evaluation criteria A : The viscosity is less than 500 mPa · s and the whole is uniform.
○: The viscosity is 500 mPa · s or more and less than 1000 mPa · s, and the whole is uniform.
X: The viscosity is 1000 mPa · s or more, or the viscosity is less than 1000 mPa · s and the whole is non-uniform.

<Preparation of sponge cake using fluid oil composition>
In Tables 6 and 8, the whole egg was put in a mixer bowl, mixed, and heated to 25 ° C. with a hot water bath. A foamable emulsified oil and fat, an emulsifier-containing or emulsified fluid oil-and-fat composition, and white sucrose were added and mixed, and a weak flour and baking powder were further added to cause foaming to a specific gravity of 0.45. After matching with a spatula, it was placed in a No. 7 round shape and baked at 170 ° C. for 35 minutes. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.
<Sponge cake formulation in Table 6 and Table 8>
Emulsifier-containing or emulsified fluid oil / fat composition 10 parts by weight Foaming emulsified oil / fat 15 parts by weight Whole egg 160 parts by weight Upper white sugar 110 parts by weight Soft flour 100 parts by weight Baking powder 2 parts by weight Water 20 parts by weight

In Table 7, the whole egg was put in a mixer bowl and mixed, heated to 25 ° C. with a hot water bath, and the emulsifier-containing fluid oil composition, sucrose and salt were added to foam to a specific gravity of 0.35. Soft flour and baking powder were added and mixed, and water was further added and mixed to a specific gravity of 0.50. It put into No. 7 round shape and baked at 165 degreeC for 38 minutes. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.
<Contains sponge cake in Table 7>
Emulsifier-containing fluid oil and fat composition 40 parts by weight Whole egg 150 parts by weight Upper white sugar 110 parts by weight Salt 0.4 parts by weight Soft flour 100 parts by weight Baking powder 0.5 parts by weight Water 32 parts by weight

  The flavor and texture of the following sponge cake were evaluated for the emulsifier-containing or emulsified fluid oil / fat compositions in Tables 6 to 8. Moreover, about the emulsifier containing fluid oil-fat composition of Table 6, Table 7, the structure | tissue of the following sponge cake was evaluated.

[Sponge cake structure]
Regarding the cut surface obtained by vertically dividing the sponge cake using the fluid oil composition, the structure was visually observed and evaluated according to the following criteria.
Evaluation standard ◎: Fully textured and uniform state △: Cores with some collapsed bubbles are seen ×: Many cores with collapsed bubbles are seen

[Sponge cake flavor 10 ℃]
Sponge cakes using the fluid oil composition were stored at 10 ° C. for 3 days, then tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Food texture of sponge cake 10 ℃]
Sponge cakes using the fluid oil composition were stored at 10 ° C. for 3 days, then tasted by 20 panelists, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluate that there is a sushi ○: 10 to 15 out of 20 people evaluate that there is a sushi △: If 6 to 9 out of 20 people have a sushi Evaluation ×: Less than 5 out of 20 people evaluated that there was a shiritori

  The above evaluation results are shown in Tables 6-8.

３−３．流動状油脂組成物とそれを使用した製パンの評価（表９、表１０）
＜流動状油脂組成物の作製＞
表９では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-3. Evaluation of fluid oil composition and bread making using the composition (Table 9, Table 10)
<Preparation of fluid oil composition>
In Table 9, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

<Preparation of a roll using a fluid oil composition>
A roll bread was manufactured by the following formulation and process using the fluid oil composition.
<Bread formulation and process>
・ Mixed seed compounding Powerful powder 70 parts by weight Yeast 3 parts by weight East food 0.1 part by weight Water 40 parts by weight ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 2 minutes (using hook)
Soaking temperature 24 ℃
Fermentation Fermentation room temperature 27 ° C. Humidity 75% 3 hours / Main body combination Strong powder 30 parts by weight Upper white sugar 18 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Fluid oil composition 10 parts by weight Water 16 Part by mass / main-sheath process (add all the main-soil-mixed ingredients and medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 6 minutes Upward temperature 28 ℃
Floor time 28 ℃ 20 minutes Dough split 50g
Bench time 28 ℃ 20 minutes
Molding Expanded to 5 mm with a molder and molded into a roll mold Proofer Room temperature 38 ° C Humidity 80% 60 minutes Firing 200 ° C 9 minutes

[Roll bread flavor 20 ℃]
The roll bread produced in the above process was stored at 20 ° C. for 1 day, and then sampled by 20 panelists. The flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Food texture of rolls 10 ℃]
The roll bread produced in the above process was stored at 10 ° C. for 3 days and then sampled by 20 panelists. The texture was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluate that there is a sushi ○: 10 to 15 out of 20 people evaluate that there is a sushi △: If 6 to 9 out of 20 people have a sushi Evaluation ×: Less than 5 out of 20 people evaluated that there was a shiritori

[Roll bread texture 20 ℃]
The roll bread prepared in the above process was stored at 20 ° C. for 1 day, and then sampled by 20 panelists. The texture was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a feeling of stickiness. ○: 10 to 15 out of 20 persons are evaluated as having a feeling of stickiness. △: Six to nine out of 20 persons are evaluated. Evaluated as being sticky ×: Less than 5 out of 20 people evaluated as being sticky

[Ease of collecting dough]
In the main cocoon process, the ease of uniting the dough when the oil and fat composition was added and mixed was evaluated.
Evaluation criteria ◎: Very smoothly organized ○: Smoothly organized △: Slowly organized ×: Poorly organized

  The evaluation results are shown in Table 9.

＜流動状油脂組成物およびショートニングの作製＞
表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

<Production of fluid oil composition and shortening>
The fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and mixed with stirring. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

  In Table 10, an emulsifier and a thickener were added while adjusting the temperature of the fluid oil and fat composition to 75 ° C. and stirring with a propeller stirrer. After uniform mixing, the mixture was quenched and kneaded with a combinator to obtain a shortening. The shortening obtained was stored at 10 ° C.

<Preparation of bread using shortening>
Using the shortening, 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 ingredient combination Strong 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 Shortening 3 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 3 minutes
(Introducing shortening), low speed 3 minutes medium low speed 4 minutes 捏 Up 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

[Bread flavor 10 ° C]
The bread using the shortening was stored at 10 ° C. for 3 days, and was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Ease of collecting dough]
In the main koji process, the ease of collecting the fabrics when mixing by mixing with the shortening stored at 10 ° C. was evaluated.
Evaluation criteria ◎: Very smoothly organized ○: Smoothly organized △: Slowly organized ×: Poorly organized

  The evaluation results are shown in Table 10.

３−４．流動状油脂組成物を使用したエアゾールの評価（表１１、表１２）
＜流動状油脂組成物およびエアゾールの作製＞
表１１では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-4. Evaluation of aerosol using fluid oil composition (Table 11, Table 12)
<Production of fluid oil composition and aerosol>
In Table 11, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

  In Table 12, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. After heating the mixed fats and oils to 70 ° C., an emulsifier was added and dissolved. A fluid oil and fat composition to which an emulsifier was added by mixing while rapidly cooling to 15 ° C. was obtained. The obtained emulsifier-containing fluid oil composition was stored at 20 ° C.

  A tin can container was filled and aerosolized under the conditions of 70% of the fluid oil composition and 30% of LPG as a propellant (in terms of volume). The resulting aerosolized fluid oil composition was stored at 5 ° C and 20 ° C.

  The following evaluation was performed about the aerosol which uses the fluid oil-fat composition of Table 11, Table 12.

[Sprayed state]
Aerosols stored at 5 ° C. and 20 ° C. for 3 weeks were sprayed on paper for a certain period of time from a distance of 30 cm, and the spray state was confirmed according to the following criteria.
Evaluation standard ◎: Sprayed uniformly, good spray area △: Sprayed but non-uniform and poor spray area ×: Cannot spray

<Production of rusk with aerosol applied>
After a thin slice of French bread was dried and baked, an appropriate amount of aerosol was sprayed. Dry baking was performed again to obtain rusk. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.

[Rusk flavor]
The rusks coated with aerosol were stored at 20 ° C. for 3 days, and were tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

<Preparation of rolls coated with aerosol>
The roll was fired in the same manner as the roll (2) described in 3-1, and after the rough heat was removed, the aerosol was sprayed on the surface. It stored at 20 degreeC in the plastic bag.

[Appearance of bread roll]
After the rolls coated with the aerosol were stored at 20 ° C. for 1 day, the appearance was evaluated.
Evaluation criteria ◎: Evenly sprayed and soaked into the bread surface, good gloss ○: Evenly sprayed, but oil and fat floated unevenly on the bread surface, poor gloss △: Although sprayed , Non-uniform and inferior in gloss ×: Cannot be sprayed

[Bread roll flavor]
The rolls coated with aerosol were stored at 20 ° C. for 1 day, and were tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

  The evaluation results are shown in Tables 11 and 12.

３−５．流動状油脂組成物を使用した離型油の評価（表１３）
＜離型油の作製＞
表１３では、表１に示す油脂配合で調合した油脂を、７０℃に加熱後、レシチンを添加し溶解させ、２０℃まで急冷し、乳化剤を含有した流動状油脂組成物として離型油を得た。

3-5. Evaluation of release oil using fluid oil composition (Table 13)
<Production of release oil>
In Table 13, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 70 ° C, lecithin was added and dissolved, and rapidly cooled to 20 ° C to obtain a release oil as a fluid oil and fat composition containing an emulsifier. It was.

[Liquidity]
The release oil stored at 5 ° C. for 1 week was measured with a vibration viscometer (SV-10 model, manufactured by A and D), and the fluidity was evaluated according to the following criteria.
Evaluation criteria A : Viscosity is less than 500 mPa · s B: Viscosity is 500 mPa · s or more and less than 750 mPa · s Δ: Viscosity is 750 mPa · s or more and less than 1000 mPa · s ×: Viscosity is 1000 mPa · s or more

<Production of cake dough>
The following cake dough composition was mixed and stirred at low speed for 1 minute and at high speed for 2 minutes 30 seconds to obtain cake dough.
<Contains cake dough>
Soft flour 100 parts by weight Sugar 110 parts by weight Whole egg 130 parts by weight Foaming agent for cake 15 parts by weight Baking powder 1 part by weight Water 30 parts by weight

  2 g grams of the release oil was applied to a cake mold with a brush, and the cake dough was poured and baked, and the following evaluation was performed.

[Release masking]
After the temperature of the cake was adjusted to 20 ° C., it was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation standard ◎: More than 16 out of 20 people evaluated that the flavor of the emulsifier was not felt, and the flavor was good ○: 10 to 15 out of 20 people felt the flavor of the emulsifier, and the flavor was good △: Six to nine out of 20 people did not feel the flavor of the emulsifier and evaluated that the flavor was good ×: Less than 5 out of 20 people did not feel the flavor of the emulsifier, and the flavor Rated as good

[Clogged nozzle]
Using a spray gun (Anest Iwata airless unit ALS122 type), mounting the NT2505 nozzle and spraying the release oil at a working pressure of 1-2 kg / cm ² for 15 seconds, placing it in a room at 20 ° C, and 30 minutes later The evaluation was performed in the state when the release oil was sprayed again under the same conditions.
Evaluation criteria ◎: No problem in spray state without stress ○: Feeling a little stress but no problem in spray state △: Feeling stress but no problem in spray state ×: Nozzle clogged and difficult to apply

  The evaluation results are shown in Table 13.

３−６．流動状油脂組成物を使用したプリン、アイスクリームの評価（表１４、表１５）
＜流動状油脂組成物の作製＞
表１４、表１５では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-6. Evaluation of pudding and ice cream using fluid oil composition (Table 14, Table 15)
<Preparation of fluid oil composition>
In Tables 14 and 15, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

<Preparation of pudding using fluid oil composition>
Milk, egg yolk and water were mixed with a homomixer. Super white sugar, skim milk powder, gelling agent, salt and fluid oil composition were added and heated to 70 ° C. while stirring with a homomixer. After filling the container, it was cooled to 10 ° C and stored at 10 ° C.
<Combination of pudding>
Super white sugar 40 parts by weight Nonfat dry milk 9 parts by weight Gelling agent 1.5 parts by weight Salt 0.3 parts by weight Milk 90 parts by weight Egg yolk 4.5 parts by weight Fluid oil and fat composition 5 parts by weight Water 140 parts by weight

About the fluid oil-fat composition of Table 14, the flavor and food texture of the following pudding were evaluated.
[Purin flavor]
The pudding using the fluid oil composition was stored at 10 ° C. for 3 days, then tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Purin texture]
After storing the pudding using the fluid oil composition at 10 ° C. for 3 days, the panel was tasted by 20 panelists, and the texture was evaluated according to the following criteria.
Evaluation standard ◎: More than 16 out of 20 people evaluated that smooth and comfortable throat is good ○: 10 to 15 out of 20 people evaluated that smooth throat is good △: 6 to 9 of 20 people However, it is evaluated that the smooth throat is good. ×: Less than 5 out of 20 people are evaluated that the smooth throat is good.

  The evaluation results are shown in Table 14.

＜アイスクリームの作製＞
１．水とグリセリン脂肪酸エステルを８０℃まで加熱して溶かす。
２．１に流動状油脂組成物をゆっくりと入れ、７０００ｒｐｍで５分撹拌。
３．鍋に卵黄とグラニュー糖を入れ、ホイッパーで白くなるまでよく混ぜる。
４．３に牛乳を加える。
５．４に２を入れ、ナップ状態（軽く息を吹きかけると波型になる）まで軽く加熱する。
６．ひと肌まで冷ましたのち、アイスクリーマーにセットし、冷却する。
〈アイスクリーム配合〉
グラニュー糖 １３質量部
卵黄 １２質量部
牛乳 ４５質量部
グリセリン脂肪酸エステル ０．１５質量部
水 １７．８５質量部
流動状油脂組成物 １２質量部

<Preparation of ice cream>
1. Water and glycerin fatty acid ester are heated to 80 ° C to dissolve.
Slowly put the fluid oil composition in 2.1 and stir at 7000 rpm for 5 minutes.
3. Put egg yolk and granulated sugar in a pan and mix well with a whipper until white.
Add milk to 4.3.
Put 2 in 5.4 and lightly heat up to a nap state (waves when lightly blown).
6). After cooling down to the skin, place it in an ice creamer and cool.
<With ice cream>
Granulated sugar 13 parts by weight Egg yolk 12 parts by weight Milk 45 parts by weight Glycerin fatty acid ester 0.15 parts by weight Water 17.85 parts by weight Fluid oil and fat composition 12 parts by weight

  About the fluid oil-fat composition of Table 15, the following ice cream was evaluated.

[Workability]
An ice cream using the fluid oil composition was prepared by the above method, and the ease of setting with an ice creamer was evaluated according to the following criteria.
Evaluation Criteria ◎: Quick mass workability is good ○: Mass is good and workability is slightly good △: Mass is slightly slow and workability is slightly bad ×: Mass is slow and workability is poor

[Physical properties Ease of entering a spoon]
The ice cream using the fluid oil composition was stored at −20 ° C. for 1 week and then immediately sampled at room temperature by 20 panelists. The ease of entering the spoon was evaluated according to the following criteria.
Evaluation criteria ◎: Evaluated that 16 or more of 20 people can easily enter and eat ○ ○: Evaluated that 10 to 15 of 20 people can easily enter and eat △: 6 to 9 of 20 people Evaluated as easy to eat and easy to eat ×: Less than 5 out of 20 people rated easy to eat

[Flavor]
The ice cream using the fluid oil composition was stored at −20 ° C. for 1 day and then sampled by 20 panelists. The flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

  The evaluation results are shown in Table 15.

３−７．流動状油脂組成物を使用したハンバーグの評価（表１６）
＜流動状油脂組成物の作製＞
表１６では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-7. Evaluation of hamburger using fluid oil composition (Table 16)
<Preparation of fluid oil composition>
In Table 16, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

<Production of hamburger>
1. 1. Add soy protein that has been reconstituted with minced meat and mix. 2. Add remaining ingredients and mix. 3. Divide into approximately 50 g and mold. 4. After baking, freeze and store for more than 1 day Warm in a microwave and store at 20 ° C for 3 hours
Beef pork minced meat 100 parts by weight Granulated soybean protein 6.7 parts by weight Return water 20.1 parts by weight Chopped onion 42 parts by weight Bread crumbs 10 parts by weight Powdered egg white 0.2 parts by weight Salt 0.8 parts by weight Sugar 0.4 parts by weight Part Pepper 0.1 part by weight Fluid oil and fat composition 5 parts by weight

[Meat degeneration]
In step 2, the degree of heat denaturation of the meat when the fluid oil composition was added was evaluated according to the following criteria. In addition, about Comparative Examples 29 and 30, after heating to 40 degreeC, it cooled to 30 degreeC and added.
Evaluation criteria ◎: No denaturation of the meat ○: Minor denaturation of the meat is observed Δ: Some denaturation of the meat is slightly observed ×: Degeneration of the meat is observed

[Flavor]
After step 5, the panel was tasted by 20 panelists, and the hamburger flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people have a rich and juicy feeling, and the taste is evaluated as good. ○: 10 to 15 out of 20 people are evaluated as having a rich and juicy feeling, and the flavor is sustained. 6 to 9 out of 20 people have a rich and juicy feeling, and the taste is evaluated as being sustained. ×: Less than 5 out of 20 persons are evaluated as having a rich and juicy feeling and have a sustained flavor.

[Food texture]
After the above step 5, the softness and ease of unraveling of the hamburger were sampled by 20 panelists and evaluated according to the following criteria.
Evaluation standard ◎: More than 16 out of 20 people evaluated that softness and ease of loosening were good ○: 10 to 15 out of 20 people evaluated that softness and ease of loosening were good △: 6 out of 20 people 9 people evaluated that softness and ease of loosening were good ×: Less than 5 out of 20 people evaluated that softness and ease of looseness were good

  The evaluation results are shown in Table 16.

３−８．流動状油脂組成物を使用したマヨネーズ、ドレッシングの評価（表１７、表１８）
＜流動状油脂組成物の作製＞
表１７、表１８では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。
＜マヨネーズの作製＞
流動状油脂組成物以外の下記配合における素材を混ぜ合わせ、ハンドミキサーで１０秒撹拌した。その後、流動状油脂組成物をゆっくりと添加しながらハンドミキサーで撹拌し、マヨネーズを作製した。
〈マヨネーズ配合〉
全卵 ５０質量部
流動状油脂組成物 １３０質量部
穀物酢 １５質量部
塩 １質量部

3-8. Evaluation of mayonnaise and dressing using fluid oil composition (Table 17, Table 18)
<Preparation of fluid oil composition>
In Tables 17 and 18, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.
<Production of mayonnaise>
The materials in the following composition other than the fluid oil and fat composition were mixed together and stirred for 10 seconds with a hand mixer. Then, it stirred with the hand mixer, adding a fluid oil-fat composition slowly, and produced mayonnaise.
<Mayonnaise combination>
Whole egg 50 parts by weight Fluid oil and fat composition 130 parts by weight Grain vinegar 15 parts by weight Salt 1 part by weight

[Physical properties]
The mayonnaise using the fluid oil composition was stored at 10 ° C. for 1 week and then sampled by 20 panelists. The texture was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluated that they were smooth and had a good texture ○: 10 to 15 out of 20 people evaluated that they were smooth and had a good texture △: 6 of 20 people Nine people evaluated that it was smooth and had a good texture. ×: Less than five out of 20 people evaluated that it was smooth and had a good texture.

[Full]
The mayonnaise using the fluid oil composition was stored at 10 ° C. for 1 day and then sampled by 20 panelists. The flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having richness and flavor ○: 10 to 15 out of 20 people are evaluated as having richness and flavor △: 6 out of 20 people Nine people are evaluated as having richness and flavor. ×: Less than 5 of 20 people are evaluated as having richness and flavor.

[acidity]
The mayonnaise using the fluid oil and fat composition was stored at 10 ° C. for 1 day and then sampled by 20 panelists. The sourness was evaluated according to the following criteria.
Evaluation Criteria A : Evaluating that 16 or more out of 20 people are preferable due to natural sourness with vinegared corners ○: Evaluation that 10 to 15 out of 20 people are preferable due to natural sourness with vinegared corners Δ: It is evaluated that 6 to 9 of 20 people are preferable due to natural sourness with vinegared corners ×: Less than 5 out of 20 are evaluated as preferable with natural sourness with vinegared corners 17 shows.

＜ドレッシングの作製＞
下記配合の素材を混ぜ合わせて、ドレッシングを作製した。
〈ドレッシング配合〉
醤油 ４５質量部
出汁 ３０質量部
酢 ３０質量部
砂糖 ４．５質量部
流動状油脂組成物 ３０質量部

<Making dressing>
The dressing was prepared by mixing the following ingredients.
<Dressing combination>
Soy sauce 45 parts by weight Stock broth 30 parts by weight Vinegar 30 parts by weight Sugar 4.5 parts by weight Fluid oil and fat composition 30 parts by weight

[Full]
A dressing using the fluid oil composition was stored at 10 ° C. for 1 day, and was tasted by 20 panelists. The body was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having richness and flavor ○: 10 to 15 out of 20 people are evaluated as having richness and flavor △: 6 out of 20 people Nine people are evaluated as having richness and flavor. ×: Less than 5 of 20 people are evaluated as having richness and flavor.

[acidity]
A dressing using the fluid oil composition was stored at 10 ° C. for 1 day, and was tasted by 20 panelists. The sourness was evaluated according to the following criteria.
Evaluation Criteria A : Evaluating that 16 or more of 20 people are preferable due to natural sourness ○: Evaluating that 10 to 15 of 20 people are preferable due to natural sourness Δ: 6 to 9 out of 20 people are preferable Evaluated that natural sourness is preferred x: Evaluated that less than 5 out of 20 people preferred natural sourness

  The evaluation results are shown in Table 18.

３−９．流動状油脂組成物を使用した粉末油脂および製菓の評価（表１９〜表２１）
＜流動状油脂組成物の作製＞
表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-9. Evaluation of powdered oil and fat and confectionery using fluid oil and fat composition (Table 19 to Table 21)
<Preparation of fluid oil composition>
The fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and mixed with stirring. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

<Preparation of powdered oil and fat>
In Table 19, 35 mass% of the fluid oil composition was adjusted to 70 ° C. to obtain an 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.

In Table 20, after adjusting 30 mass% of the fluid oil composition to 70 ° C., 2 mass% of glycerin fatty acid ester, 3 mass% of propylene glycol fatty acid ester and 0.2 mass% of lecithin are added to prepare an oil phase. did. A water phase was prepared by adjusting 50% by mass of water to 60 ° C. and adding 13.8% by mass of dextrin and 1% 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.

In Table 21, after adjusting 30 mass% of said fluid oil-and-fat composition to 70 ° C., 2 mass% of glycerin fatty acid ester and 1 mass% of organic acid glycerin fatty acid ester were added to prepare an oil phase. 50% by mass of water was adjusted to 60 ° C., and 16% by mass of dextrin and 1% by mass of sodium caseinate were added as a powdered substrate to prepare an aqueous phase. 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.

  The powdered fats and oils using the fluid oil and fat composition of Table 19 were evaluated for the following pudding flavor and texture, sponge cake flavor and texture, coffee beverage creaming quality and flavor. Moreover, about the powdered fats and oils which used the fluid oil-fat composition of Table 20, the flavor and texture of the following sponge cake, and the structure | tissue of the next baked product were evaluated. About the powdered fats and oils which used the fluid oil-fat composition of Table 21, the flavor and texture of the following bread were evaluated.

<Preparation of pudding using powdered oil>
Milk, egg yolk and water were mixed with a homomixer. Super white sugar, skim milk powder, gelling agent, salt, powdered oil and fat were added and heated to 70 ° C. while stirring with a homomixer. After filling the container, it was cooled to 10 ° C and stored at 10 ° C.
<Combination of pudding>
Super white sugar 40 parts by weight Nonfat dry milk 9 parts by weight Gelling agent 1.5 parts by weight Salt 0.3 parts by weight Milk 90 parts by weight Egg yolk 4.5 parts by weight Powdered fats and oils 10 parts by weight Water 140 parts by weight

[Purin flavor]
After storing the pudding using powdered fats and oils at 10 ° C. for 3 days, 20 panelists tasted and evaluated the flavor according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Purin texture]
After storing the pudding using powdered fats and oils at 10 ° C. for 3 days, 20 panelists tasted and evaluated the texture according to the following criteria.
Evaluation standard ◎: More than 16 out of 20 people evaluated that smooth and comfortable throat is good ○: 10 to 15 out of 20 people evaluated that smooth throat is good △: 6 to 9 of 20 people However, it is evaluated that the smooth throat is good. ×: Less than 5 out of 20 people are evaluated that the smooth throat is good.

<Preparation of sponge cake using powdered oil>
The whole egg was placed in a mixer bowl and mixed, and heated to 25 ° C. with a hot water bath. Powdered oil and fat and / or foaming emulsified oil and fat, and white sucrose were added and mixed, and further, soft flour and baking powder were added to raise the specific gravity to 0.45. After matching with a spatula, it was placed in a No. 7 round shape and baked at 170 ° C. for 35 minutes. After taking the rough heat, it was put in a plastic bag and stored at 20 ° C.
<Formation of sponge cake in Table 19>
Powdered fats and oils 10 parts by weight Foaming emulsified fats and oils 15 parts by weight Whole egg 160 parts by weight Upper white sugar 110 parts by weight Soft flour 100 parts by weight Baking powder 2 parts by weight Water 20 parts by weight <Sponge cake formulation in Table 20>
Powdered fats and oils 40 parts by weight Whole egg 150 parts by weight Upper white sugar 110 parts by weight Salt 0.4 parts by weight Soft flour 100 parts by weight Baking powder 0.5 parts by weight Water 32 parts by weight

[Structure of fired product]
About the cut surface which divided the sponge cake produced using the powdery oil-fat composition into two equal halves, the structure | tissue was observed visually and the following reference | standard evaluated.
Evaluation standard ◎: Fully textured and uniform state △: Cores with some collapsed bubbles are seen ×: Many cores with collapsed bubbles are seen

[Sponge cake flavor 10 ℃]
Sponge cakes using powdered fats and oils were stored at 10 ° C. for 3 days, and were tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Food texture of sponge cake 10 ℃]
Sponge cakes using powdered fats and oils were stored at 10 ° C. for 3 days, and were tasted by 20 panelists, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluate that there is a sushi ○: 10 to 15 out of 20 people evaluate that there is a sushi △: If 6 to 9 out of 20 people have a sushi Evaluation ×: Less than 5 out of 20 people evaluated that there was a shiritori

<Preparation of coffee beverage using powdered oil and fat>
Instant coffee (commercially available) was dissolved in hot water to a concentration of 20% by mass and adjusted to pH 6.8 with disodium hydrogen phosphate to prepare a coffee extract. Sugar and powdered fats and oils were put into the coffee extract, dissolved by heating, poured with hot water, and completely dissolved to prepare a coffee beverage. After filling the container, it was cooled to room temperature and stored at 10 ° C.
<Contains coffee beverage>
Powdered fats and oils 1 part by weight Coffee extract 7 parts by weight Sugar 5 parts by weight Hot water 87 parts by weight

[Creaming quality of coffee drink 10 ℃]
After the coffee beverage using the powdered fats and oils was stored at 10 ° C. for 10 days, the creaming portion formed on the upper portion of the coffee beverage was evaluated according to the following criteria.
Evaluation standard ◎: Soft texture ○: Slightly soft texture △: Slightly crisp texture ×: Crisp texture

[Taste of coffee drink 10 ℃]
A coffee beverage using powdered fats and oils was stored at 10 ° C. for 3 days, and was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

  The evaluation results are shown in Table 19 and Table 20.

＜粉末油脂を使用した食パンの作製＞
粉末油脂を用いて、下記の配合と工程により食パンを製造した。
〈パンの配合及び工程〉
・中種配合
強力粉 ７０質量部
イースト ２．５質量部
イーストフード ０．１質量部
水 ４０質量部
・中種工程
ミキシング 低速３分 中低速１分（フック使用）
捏上温度 ２４℃
発 酵 発酵室温２７℃ 湿度７５％ ４時間
・本捏配合
強力粉 ３０質量部
上白糖 ６質量部
食塩 １．８質量部
脱脂粉乳 ２質量部
粉末油脂 ６質量部
水 ２５質量部
・本捏工程（本捏配合の全素材および中種生地全量を添加）
ミキシング 低速３分 中低速８分
捏上温度 ２８℃
フロアータイム ２８℃ ２０分
生地分割 ２３０ｇ
ベンチタイム ２８℃ ２０分
成 型 モルダーで５ｍｍに延ばしロール型に成型
Ｕ型にしてプルマン型に６本詰め
ホイロ 室温３８℃ 湿度８０％ ４０分
焼 成 ２００℃ ４０分

<Preparation of bread using powdered fats and oils>
Using powdered fats and oils, 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

[Bread flavor 10 ° C]
The bread using powdered fats and oils was stored at 10 ° C. for 3 days, and was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Food texture of 10 ° C]
The bread using powdered fats and oils was stored at 10 ° C. for 3 days, and was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation criteria ◎: More than 16 out of 20 people evaluate that there is a sushi ○: 10 to 15 out of 20 people evaluate that there is a sushi △: If 6 to 9 out of 20 people have a sushi Evaluation ×: Less than 5 out of 20 people evaluated that there was a shiritori

  The evaluation results are shown in Table 21.

３−１０．流動状油脂組成物を使用したチーズ様食品の評価（表２２）
＜流動状油脂組成物の作製＞
表２２では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-10. Evaluation of cheese-like food using fluid oil composition (Table 22)
<Preparation of fluid oil composition>
In Table 22, the fats and oils prepared by blending the fats and oils shown in Table 1 were heated to 60 ° C. and stirred and mixed. Mixing while rapidly cooling to 15 ° C., a fluid oil composition was obtained. The obtained fluid oil composition was stored at 20 ° C.

<Production of cheese-like food>
1. Heat water to 80 ° C., add dibasic sodium phosphate and dissolve with stirring.
2. Add cheddar cheese, stir, dissolve and maintain at 80 ° C.
3. A fluid oil composition is added, stirred and emulsified.
4. Maintain 80 ° C, add sodium caseinate and stir.
5. Fill the mold and store at 5 ° C.
<Cheese-like food combination>
Cheddar cheese 100 parts by weight Fluid oil and fat composition 34 parts by weight Additive water 60 parts by weight Sodium caseinate 25 parts by weight Dibasic sodium phosphate 6 parts by weight

[Taste of cheese-like food]
After storing the cheese-like food using the fluid oil composition at 5 ° C. for 3 days, it was immediately sampled by 20 panelists at room temperature, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 people are evaluated as having a rich and natural milk flavor ○: 10 to 15 out of 20 people are evaluated as having a rich and natural milk flavor △: 20 Six to nine of them are evaluated as having a rich and natural milk flavor. ×: Less than five of 20 people are evaluated as having a rich and natural milk flavor.

[Cheese-like food texture (softness)]
A cheese-like food using a fluid oil composition was stored at 5 ° C. for 3 days, and then immediately sampled at room temperature by 20 panelists. The texture was evaluated according to the following criteria.
Evaluation criteria ◎: Evaluated that 16 or more of 20 people are soft and easy to eat ○: 10 to 15 of 20 people evaluated that they were easy to eat △: 6 to 9 of 20 people were soft Evaluated as easy to eat ×: Less than 5 out of 20 evaluated as soft and easy to eat

[Food texture of cheese-like food (smoothness)]
A cheese-like food using a fluid oil composition was stored at 5 ° C. for 3 days, and then immediately sampled at room temperature by 20 panelists. The texture was evaluated according to the following criteria.
Evaluation Criteria ◎: More than 16 out of 20 are evaluated as smooth and have a good taste ○: 10 to 15 out of 20 evaluated as smooth and have a good taste △: 6 to 9 out of 20 have Evaluated as smooth and palatable ×: Less than 5 out of 20 evaluated as smooth and palatable

[Appearance of cheese-like food after shredding]
The cheese-like food using the fluid oil composition was stored at 5 ° C. for 3 days and then shredded, and the appearance was visually evaluated according to the following criteria.
Evaluation criteria ◎: The cut is smooth and glossy ○: The cut is smooth and slightly glossy △: The cut is slightly smooth and glossless ×: The cut is powdery and glossless

[Leaf of fat after shredding cheese-like food]
A cheese-like food using a fluid oil composition is stored at 5 ° C. for 3 days, then shredded, placed on a filter paper, and the oil oozing after storage at 5 ° C. for 3 days is visually checked according to the following criteria. evaluated.
Evaluation Criteria B : No seepage is seen on the filter paper ×: Seepage is clearly seen on the filter paper Table 22 shows the above evaluation results.

Claims (12)

A fluid oil composition that exhibits fluidity at 20 ° C.,
A fluid oil composition comprising a milk fat fractionating soft part having a solid fat content of 1% or less after being heated to 60 ° C and stored at 10 ° C for 7 days.   The fluid oil / fat composition according to claim 1, wherein the milk / fat fractionated soft part is contained in an amount of 5% by mass or more based on the total amount of the oil / fat.   The fluid oil / fat composition according to claim 1, wherein the liquid oil contains 95% by mass or less based on the total amount of the oil / fat.   The fluid oil composition according to any one of claims 1 to 3, which is used for kneading confectionery.   The fluid oil composition according to any one of claims 1 to 3, which is used for kneading bread.   The fluid oil / fat composition according to any one of claims 1 to 3, which is used after being aerosolized.   The fluid oil composition according to any one of claims 1 to 3, which is used for a release oil.   The fluid oil-and-fat composition according to any one of claims 1 to 3, which is used for frozen desserts.   The fluid oil composition according to any one of claims 1 to 3, which is used for kneading sugar beet.   The fluid oil composition according to any one of claims 1 to 3, which is used as a seasoning.   The fluid oil composition according to any one of claims 1 to 3, which is used for powder oil.   The fluid oil composition according to any one of claims 1 to 3, which is used in cheese-like foods.