JP2017105890A - Transesterification oil and fat composition and plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a transesterification oil and fat composition good in melting in mouth and capable of providing texture without slowness even when stored under a low temperature when blended with a plastic oil and fat and providing a burned article such as bread by milling the plastic oil and fat to a dough which provides texture without elasticity even when the burned article is stored under the low temperature and a plastic oil ad fat composition using the same.SOLUTION: There is provided a transesterification oil and fat composition of a lauric oil and fat and palm oil and fat, containing an extreme cured oil as the lauric oil and fat and the palm oil and fat and having total amount of the extreme cured oil of the lauric oil and fat and the extreme cured oil of the palm oil and fat of 3 to 20 mass% and lauric acid amount binding to 2-position of triglyceride of 6 to 14.5 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a transesterified oil / fat composition used for kneading a spread, butter cream, a baked product into a dough, and the like, and a plastic oil / fat composition using the same.

  Conventionally, partially hydrogenated hardened oil has been used for edible fats and oils such as margarine and shortening. However, trans-fatty acids contained therein are said to increase the risk of arteriosclerosis, and in recent years, the amount of trans-acids in raw oils and fats has been low due to concerns about health effects. It is desired.

  Under such circumstances, the blending of fats and oils with a small amount of trans acid has been studied, and for example, adjustment of the triglyceride composition and fatty acid composition using transesterified fats and oils has been performed.

  The present applicant has studied transesterified fats and oils of lauric fats and palm fats (Patent Documents 1 to 5). In these technologies, from production to use, liquid oil which is a low-melting-point triglyceride such as diunsaturated triglyceride, triunsaturated triglyceride, etc. due to high temperature and aging is less bleed, and it is hard even after long-term storage. Studies have been conducted with a focus on the fact that there is little change and that the shape retainability, etc., that does not easily change its shape due to high temperatures and aging is improved.

  However, when paying attention to characteristics at a low temperature of about 5 to 10 ° C., there is room for further improvement in the feeling of stickiness in the mouth, the crack of the fired product, and the like.

  As a thing using transesterification oil and fat of lauric oil and palm oil and fat for plastic oil and fat, the technique of patent documents 6-8 is proposed elsewhere.

  Since the transesterified fats and oils of Patent Documents 6 and 7 contain a relatively large amount of palm-based solid fats, the plastic fats and oils blended with the transesterified fats and oils are poorly melted at low temperatures and have a feeling of stickiness.

  In the transesterified oil and fat of Patent Document 8, it is difficult to control the random rate and the transesterified rate, and the plastic fat and oil is satisfied that it melts in the mouth at a low temperature, and particularly does not feel sticky in the mouth. difficult.

JP 2014-055279 A Japanese Patent Laying-Open No. 2015-043732 Japanese Patent Laying-Open No. 2015-142567 Japanese Patent Laying-Open No. 2015-142568 Japanese Patent Laying-Open No. 2015-142569 Japanese Patent Laid-Open No. 10-165093 JP 2007-215521 A JP 2000-212590 A

  The present invention has been made in view of the circumstances as described above, and when blended in a plastic oil or fat, even when stored at a low temperature, the mouth melt is good and a texture without stickiness can be obtained. It is an object to provide a transesterified oil / fat composition and a plastic oil / fat composition using the same.

  In addition, baking products such as bread kneaded with plastic oil and fat are transesterified oil and fat compositions that can provide a texture without cracks even when the baking products are stored at low temperatures, and plastic oils and fats using the same. It is an object to provide a composition.

  In order to solve the above-mentioned problems, the transesterified oil / fat composition of the present invention is a transesterified oil / fat composition of a lauric oil / fat and a palm oil / fat, and contains an extremely hardened oil as a lauric oil / fat and a palm oil / fat. The total amount of the extremely hardened oil of lauric oil and fat and the extremely hardened oil of palm oil is 3 to 20% by mass, and the amount of lauric acid bonded to the 2-position of triglyceride is 6 to 14.5% by mass. It is characterized by that.

  The plastic fat composition of the present invention contains the transesterified fat composition described above.

  According to the transesterified oil / fat composition of the present invention, when blended in a plastic oil / fat, even if it is stored at a low temperature, the mouth melt is good and a texture without a feeling of stickiness can be obtained.

  In addition, a baked product such as bread in which plastic fats and oils are kneaded into the dough can obtain a texture without cracks even if the baked product is stored at a low temperature.

  In the present specification, “feeling of stickiness” means that the dissolution in the mouth is slow and there is a residual feeling of fats and oils. For example, a plastic fat composition stored at 5 ° C. is put into the mouth and does not dissolve even after 10 seconds. Says that there is a residual feeling of oil. “Hiki” refers to a texture in which a bread-like connection remains when a baked product is included in the mouth.

  The present invention is described in detail below.

  The transesterified oil / fat composition of the present invention is a mixture in which the total amount of extremely hardened oil of lauric fat and extremely hardened oil of palm fat is relatively small, and the amount of lauric acid at the 2-position is in a specific range, Since it has a low melting point and has the property that fats and oils dissolve quickly when put in the mouth, plastic oil and fat compositions such as margarine and shortening blended with them are stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C. Even if it is a thing, it does not make you feel sticky. In addition, baking products such as bread kneaded with plastic fats and oils can obtain a texture without cracks even if the baking products are stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C. it can.

  In addition, since it has such characteristics, the spread obtained by blending the transesterified oil composition of the present invention into a plastic oil and fat has good extensibility at low temperatures, butter cream has a refreshing feeling and liquid retention It is good. In addition, a baked product such as bread kneaded with plastic fats and oils is smooth and moist, expressed as stri, even if the baked product is stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C. Excellent texture.

1. Fat and oil In the present invention, triglyceride in fat and oil has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

  Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.

  The fat used in the transesterified fat composition and the plastic fat composition of the present invention contains trisaturated triglyceride (SSS) in which saturated fatty acid S is bonded to all of the 1st, 2nd and 3rd positions, and one molecule of glycerol. As a disaturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bonded to each other, a symmetric triglyceride in which saturated fatty acid S is bonded to the first and third positions and unsaturated fatty acid U is bonded to the second position (SUS) and an asymmetric triglyceride (SSU) in which a saturated fatty acid S is bonded to the 1st and 2nd positions, or the 2nd and 3rd positions, and an unsaturated fatty acid U is bonded to the 3rd or 1st position. It may also contain diunsaturated triglycerides (UUS, USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound to one molecule of glycerol. Trisaturated triglycerides (UUU) to which saturated fatty acids U are bound may be included.

2. Transesterified oil and fat composition (A)
The transesterified oil / fat composition (A) of the present invention uses lauric oil / fat (A1) and palm-based oil / fat (A2) as a raw oil / fat for transesterification.

  The transesterified oil / fat composition (A) of the present invention contains an extremely hardened oil as the lauric oil / fat (A1) and the palm oil / fat (A2), and the extremely hardened oil of the lauric oil / fat (A1) and the palm oil / fat (A2). ) Of the extremely hardened oil is 3 to 20% by mass, and the amount of lauric acid bonded to the 2-position of the triglyceride is 6 to 14.5% by mass with respect to the total amount of fats and oils. Thereby, even if the plastic oil and fat composition such as margarine and shortening blended with this is stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C., it does not give a feeling of stickiness. In addition, baking products such as bread kneaded with plastic fats and oils can obtain a texture without cracks even if the baking products are stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C. it can. Furthermore, the spread which mix | blended the transesterified oil-fat composition (A) of this invention with the plastic fat has favorable extensibility in low temperature, butter cream has a refreshing feeling, and liquid retention property is also favorable. In addition, a baked product such as bread kneaded with plastic fats and oils is smooth and moist, expressed as stri, even if the baked product is stored at a low temperature of about 5 to 10 ° C., particularly 5 ° C. Excellent texture.

  The transesterified oil / fat composition (A) of the present invention contains an extremely hardened oil as the lauric oil / fat (A1) and the palm oil / fat (A2), and the extremely hardened oil of the lauric oil / fat (A1) and the palm oil / fat (A2). ) Of the extremely hardened oil is 3 to 20% by mass. Within this range, excellent physical properties at low temperatures can be obtained. If the palm oil is extremely hardened oil only, it has a high melting point and is inferior in physical properties at low temperatures. If the lauric fat is an extremely hardened oil alone, the shape retaining property, which is a basic physical property of the plastic fat, is lowered when the plastic fat is used.

  From the above viewpoint, it is preferable that the ratio of the extremely hardened oil of lauric oil and the extremely hardened oil of palm oil and fat is 1: 3 to 3: 1 by mass ratio.

  In the transesterified oil / fat composition (A) of the present invention, the amount of lauric acid bonded to the 2-position of triglyceride is 6 to 14.5% by mass with respect to the total amount of fat / oil in the transesterified fat / oil. Triglycerides having lauric acid bonded to the 2-position are likely to undergo molecular motion due to the low molecular weight of lauric acid. Therefore, after solidification, the molecules are easily separated from each other in the oil and fat, and as a result, good physical properties at low temperatures can be obtained.

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride having lauric acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which the 2-position is lauric acid include, but are not limited to, SLS type triglyceride, SLU type triglyceride (including positional isomers), ULU type triglyceride and the like. “L” means lauric acid which is a constituent fatty acid of triglyceride. From the point of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid, it is preferably a saturated fatty acid having 4 to 20 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid is bonded at the 2nd position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 18 carbon atoms (palmitoleic acid, oleic acid, linoleic acid, linolenic acid, etc.) It is preferable that When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 20 carbon atoms) and the unsaturated fatty acid (carbon) It is preferable that it is a unsaturated fatty acid of several 16-18.

In the transesterified oil and fat composition (A) of the present invention, it is preferable to contain 7 to 10% by mass as a total amount of the following StStSt, PStSt, PStP, PPSt, StPSt, and PPP, which are trisaturated triglycerides.
StStSt: Triglyceride PStSt with 1-, 2- and 3-position stearic acid; Palmitic acid at 1-position, 2-glyceride with stearic acid at 2-position, or palmitic acid at 3-position, 2-position And 1-position triglyceride PStP; 1-position and 3-position palmitic acid; 2-position stearic acid-bound triglyceride PPSt; 1-position and 2-position palmitic acid; 3-position stearic acid Triglycerides prepared, or triglyceride StPSt in which 1st-position stearic acid, 2nd- and 3rd-position palmitic acid are combined; stearic acid in 1st- and 3rd-position; Triglycerides with palmitic acid in the 2nd and 3rd positions

  By containing 7 to 10% by mass of the above-mentioned 3 saturated triglycerides, the mouth melt is good and the texture without cracks is improved.

  The lauric fat (A1) that is the raw material of the transesterified fat composition (A) as described above has a lauric acid content in all the constituent fatty acids of 30% by mass or more, preferably 40 to 55% by mass, more preferably. It is 45-50 mass%. Examples of such lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good.

  The lauric oil (A1) of the transesterified oil / fat composition (A) preferably has an iodine value of 10-15. Within this range, it is easy to make the total amount of the extremely hardened oil of lauric oil (A1) and the extremely hardened oil of palm oil (A2) within the scope of the present invention.

  Palm-based fats and oils (A2) have a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of such palm oil and fat (A2) include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used.

  The palm oil / fat (A2) of the transesterified oil / fat composition (A) preferably has an iodine value of 45-50. Within this range, it is easy to bring the extremely hardened oil of lauric oil (A1) and the extremely hardened oil of palm oil (A2) within the scope of the present invention.

  In the transesterified oil / fat composition (A), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the lauric fat / oil (A1) and the palm fat / oil (A2). Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed in an equilibrium state, and the transesterified fat composition (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil / fat composition (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

3. Plastic fat composition (B)
The plastic fat composition (B) of the present invention contains the transesterified fat composition (A) of the present invention described above in the oil phase.

  The content of the transesterified oil / fat composition (A) of the present invention in the plastic oil / fat composition (B) is preferably 15 to 80% by mass.

  In the plastic fat composition (B) of the present invention, the amount of oleic acid bonded to the 2-position of triglyceride is preferably 35 to 50% by mass with respect to the total amount of fat and oil. The triglyceride in which oleic acid is bonded to the 2-position forms a strain in the molecular structure, and when it rotates, it tends to be an obstacle to the molecular structure. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to crystallize. Therefore, by setting the amount of oleic acid bonded to the 2-position within the above range, it can be sufficiently kneaded in a manufacturing machine such as margarine or shortening, and can be excellent in physical properties at low temperatures.

  In the plastic fat composition (B) of the present invention, the amount of lauric acid bonded to the 2-position of the triglyceride is preferably 0.5 to 15% by mass, more preferably 1 to 9% by mass, based on the total amount of the fat and oil. .

  In the plastic fat composition (B) of the present invention, the content of saturated fatty acid is preferably 40 to 58 mass% with respect to the total fat and oil content. By setting the content of the saturated fatty acid within this range, it is possible to obtain an excellent shape retaining property while maintaining the physical properties at a low temperature.

  In the plastic fat composition (B) of the present invention, the content of P2O is preferably 7 to 22% by mass with respect to the total amount of fat. Here, P2O represents PPO and POP. PPO is a triglyceride with palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. POP is palmitic acid at the 1st and 3rd positions, and olein at the 2nd position. An acid-bound triglyceride is shown, P is palmitic acid, and O is oleic acid.

  The plastic fat composition (B) of the present invention may or may not contain trans acid as a constituent fatty acid of the fat, but when the amount of trans acid is increased, LDL cholesterol when ingested by the human body is increased. May increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  Fats and oils other than the transesterified oil and fat composition (A) used in the production of the plastic fat and oil composition (B) of the present invention are not particularly limited, but include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, Cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, iripe fat, cocoa butter, lard, beef tallow, milk fat, fractionated oil thereof or processed oil thereof (cured and And one or more of the transesterification reactions). These fats and oils may be used alone for the purpose of appropriately adjusting the amount of oleic acid bonded to the 2-position of triglyceride in the plastic fat composition (B) of the present invention and the amount of saturated fatty acid. Two or more kinds may be used in combination.

  The plastic fat composition (B) of the present invention can take a form containing substantially no aqueous phase and a form containing an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60 to 99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  The plastic fat composition (B) of the present invention may contain conventionally known components in addition to water. Known ingredients include, but are not limited to, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers, alcoholic beverages, enzymes, powders Examples include fats and oils. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted 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. Can be mentioned. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extraction Such as things. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, and astaxanthin. Examples of the fragrances include butter flavor and milk flavor. As an emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, Examples include polyoxyethylene sorbitan fatty acid ester.

  The plastic fat composition (B) of the present invention can be produced by a known method. For example, in a form containing an aqueous phase, an oil phase containing the transesterified oil / fat composition (A) of the present invention and an aqueous phase are appropriately heated and mixed to emulsify, and then a combinator, perfector, bottor, It can be quenched and chilled by a cooling mixer such as Nexus. In a form not containing an aqueous phase, the oil phase containing the transesterified oil / fat composition (A) of the present invention can be heated and then rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, bottor, or nexus. be able to. After quenching with a cooling mixer, an inert gas such as nitrogen gas can be blown as necessary. Further, aging (tempering) may be performed after quenching.

  The plastic fat composition of the present invention can be suitably used for kneading a spread, butter cream, a baked product into a dough.

(Spread using plastic fat composition (B))
The spread includes a fat spread defined in Japanese Agricultural and Forestry Standard and margarine defined in Japanese Agricultural and Forestry Standard. This spread is mainly spread on the surface of bakery products such as bread and confectionery, or filled (injected) and sanded into bakery products, and applied to bread and confectionery that contains ingredients and flavoring ingredients. It is used for the purpose of preventing the moisture of the taste material from transferring to bread and confectionery.

  This spread can take the form of containing an aqueous phase. Examples of the form containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-water type, and a water-in-oil-in-water type. In this case, the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, based on the total amount of the spread which is a plastic fat. Moreover, the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass, based on the total amount of the spread. The emulsified form is preferably a water-in-oil type from the viewpoint of excellent dissolution in the mouth, shape retention and the like.

(Butter cream using plastic fat composition (B))
Butter cream is foamed by adding the plastic fat composition (B) of the present invention, such as margarine or shortening, and a taste component such as sugar, if desired, or by foaming the plastic fat composition (B). This is a mixture of tasting ingredients such as sugar.

  Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light. The specific gravity of the butter cream of the present invention is preferably 0.8 or less, more preferably 0.3 to 0.7.

  Taste ingredients in butter cream include sugar, dairy products, eggs, fruits, fruit juice, jam, cacao and cacao products, nut paste, spices, coffee and coffee products, acidulants, seasonings, flavorings, coloring Foods, antioxidants, alcoholic beverages, sweeteners and the like. The sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose, etc.), disaccharide (lactose, sucrose, maltose, trehalose, etc.), oligosaccharide, Examples thereof include sugar alcohol, starch, starch degradation product, polysaccharide, starch syrup, and isomerized liquid sugar. 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. It is done. Examples of eggs include whole eggs, egg yolks, egg whites, and processed eggs.

  When blending a taste ingredient or other ingredients in the butter cream, these blending amounts can be blended without particular limitation within the range of blending in the butter cream. When mix | blending saccharide | sugar with a butter cream, it can mix | blend within the range of 10-200 mass parts with respect to 100 mass parts of plastic oil-fat compositions (B) of this invention, and the plastic fat composition of this invention ( Since B) has good liquid-holding properties, it is possible to easily produce a savory butter cream.

  This butter cream can be suitably used for bread, confectionery, cakes, etc. for nappe, filling, sand, pouring, topping and the like.

(Baking product to which the plastic fat composition (B) is added)
The plastic fat composition (B) of the present invention can be used after being kneaded into a baked product such as bread or confectionery. Baking products, such as bread and confectionery, are obtained by baking the dough containing the plastic fat composition (B) of the present invention. The kneading and baking of the plastic fat composition (B) of the present invention into the dough can be performed, for example, according to known conditions and methods.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The blending amount of the plastic fat composition (B) of the present invention in the dough varies depending on the kind of the baked product and is not particularly limited, but is preferably 2 to 40 parts by weight with respect to 100 parts by weight of flour blended in the dough. Yes, more preferably 2 to 30 parts by mass.

  In addition to the flour and the plastic fat composition (B) of the present invention, the dough can be blended without particular limitation as long as it is usually blended into the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins and sugars as described above, 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, legumes, kinakome, tofu, soymilk, soy protein, swelling agent, sweetness Seasonings, seasonings, spices, colorants, fragrances, enzymes and the like.

  Examples of the baked product bread and confectionery using the dough to which the plastic fat composition (B) of the present invention is added include, for example, bread such as bread, table roll, confectionery bread, cooking bread, French bread, and live red, Stollen, Examples include pastries such as panettone, cuguroff, brioche and donut, pastries such as Danish, croissant and pie, butter cake, pound cake, sponge cake, biscuits, cookies, donuts, busses, hot cakes and waffles.

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.
(1) Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat / oil analysis test method (Japan Oil Chemical Society).

  The amount of lauric acid bonded to the 2-position of triglyceride in the transesterified fats and oils 1 to 8 and the plastic fat composition (B), trisaturated triglycerides in the transesterified fats and oils 1 to 8 (StStSt, PSStSt, PStP, PPSt, StPSt and PPP) , The amount of oleic acid bonded to the 2-position of triglyceride in the plastic fat composition (B), the content of P2O (total amount of PPO and POP), the amount of saturated fatty acid, gas chromatographic method (standard fat analysis test) (2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatographic method) and “Recommended 2-2013 fatty acid composition”) of the Japan Oil Chemists' Society) It calculated | required by calculation using the quantity. In addition, it is based on the total amount of fats and oils.

(2) Preparation of plastic fat composition (B) (transesterified fats 1 to 8)
Transesterified fats and oils 1 to 8 shown in Table 1 were produced.

  Transesterified fats and oils 1 to 6 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour 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 and fat.

  The transesterified fats and oils 7 and 8 were produced according to the manufacturing method of the transesterified fats and oils 1-6 using only palm-type fats and oils.

＜マーガリンの作製＞
表２の可塑性油脂配合（Ｂ）の油脂８１．２質量部を７５℃に調温し、乳化剤０．２質量部を添加後、溶解させ油相とした。一方、水１６．５質量部に脱脂粉乳１．０質量部および食塩１．０質量部を添加し、８０℃で加熱殺菌して水相を得た。

<Production of margarine>
81.2 parts by mass of the fats and oils (B) in Table 2 were adjusted to 75 ° C. and 0.2 parts by mass of an emulsifier was added and dissolved to obtain an oil phase. On the other hand, 1.0 part by mass of skim milk powder and 1.0 part by mass of sodium chloride were added to 16.5 parts by mass of water, and heat sterilized at 80 ° C. to obtain an aqueous phase.

Next, the water phase is added to the oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then 0.1 parts by weight of milk flavor is added. And the margarine of the following mixture ratio was obtained as a plastic fat composition (B). The obtained margarine was stored at 5 ° C. after aging (tempering).
<Combination of margarine>
Fats and oils 81.2 parts by weight Emulsifier 0.2 parts by weight Water 16.5 parts by weight Nonfat dry milk 1.0 parts by weight Salt 1.0 parts by weight Milk flavor 0.1 parts by weight

(3) Evaluation The margarine obtained above was used for kneading into spreads, butter cream and bread, and the following evaluation was performed.

  In each of the following evaluations, the panel conducted an identification test for five tastes (sweet, acid, salt, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Four men and six women in their 20s to 40s who were judged to be suitable by the test were selected.

(3-1) Evaluation of spread The following evaluation was performed using the margarine produced in the above.
[Feeling of stickiness]
Ten panelists tasted margarine conditioned at 5 ° C. for 5 days, and the feeling of stickiness in the mouth was evaluated according to the following criteria.
Note that “no stickiness” means that the oil dissolves in the mouth within 10 seconds and no fat or oil remains.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that there was no feeling of stickiness.
○: 7 to 5 out of 10 panelists evaluated that there was no feeling of stickiness.
Δ: 4 to 3 out of 10 panelists evaluated that there was no stickiness.
X: Among 10 panelists, 2 or less evaluated that there was no feeling of rattling.

[Ease of painting]
5 g of margarine adjusted to 10 ° C. was taken on a spatula, applied to a stainless steel plate, and the ease of application was evaluated according to the following criteria.
Evaluation standard A : Thin and very smooth.
○: Thin and smooth extension.
Δ: Slightly thick, but stretches smoothly.
X: Thick, poor extensibility, or stretches but breaks in the middle.

  The evaluation results are shown in Table 2.

(3-2) Evaluation of butter cream <Preparation of butter cream>
Using a tabletop mixer (KitchenAid), 250 g of margarine adjusted to 10 ° C. was stirred with a multi-blade whipper at a speed of 4 until the specific gravity was 0.50 to 0.55, and then water and sugar were mixed and dissolved. Then, 250 g of the produced sugar solution (BRIX67) was added and foamed until the specific gravity became 0.60 to 0.65 to obtain a butter cream.
<Butter cream formulation>
Margarine 250 parts by weight Liquid sugar 250 parts by weight

  The following feeling of stickiness and refreshing feeling were evaluated using the butter cream produced above.

[Feeling of stickiness]
Butter cream conditioned at 5 ° C. for 5 days was sampled by 10 panelists, and the feeling of stickiness in the mouth was evaluated according to the following criteria.
Note that “no stickiness” means that the oil dissolves in the mouth within 10 seconds and no fat or oil remains.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that there was no feeling of stickiness.
○: 7 to 5 out of 10 panelists evaluated that there was no feeling of stickiness.
Δ: 4 to 3 out of 10 panelists evaluated that there was no stickiness.
X: Among 10 panelists, 2 or less evaluated that there was no feeling of rattling.

[The refreshing feeling of butter cream]
Butter cream conditioned at 5 ° C. for 5 days was tasted by 10 panelists, and the refreshing feeling was evaluated by 10 panelists according to the following criteria.
The refreshing sensation refers to a refreshing sensation that does not feel the greasy remaining in the mouth due to the sensation of melting in the mouth and lowering the temperature in the mouth.
Evaluation Criteria A : Eight or more out of 10 panelists evaluated that there was a refreshing feeling.
A: 7 to 5 out of 10 panelists evaluated that there was a refreshing feeling.
Δ: 4 to 3 out of 10 panelists evaluated that there was a refreshing feeling.
X: Two or less people evaluated that the panel 10 had a refreshing feeling.

[Liquid retention]
Using a tabletop mixer (KitchenAid), 250 g of margarine adjusted to 10 ° C. was creamed at a speed of 1 for 30 seconds with a multi-blade whipper, and then mixed with water and sugar to dissolve and produce liquid sugar (BRIX67). 300 g was added, and the time until the specific gravity became lighter than 0.60 was evaluated.
Evaluation standard ◎: Within 5 minutes.
○: Over 5 minutes to 6 minutes and 30 seconds.
Δ: Over 6 minutes 30 seconds to within 8 minutes.
X: It is not lighter than 8 minutes or specific gravity 0.6.

  The evaluation results are shown in Table 3.

(3-3) Evaluation of baked product <Preparation of bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium seed dough.

  After that, add all ingredients other than margarine and medium-sized dough, mix at low speed 3 minutes, medium low speed 3 minutes, then add margarine, mix at low speed 3 minutes, medium low speed 4 minutes and mix bread dough Obtained. The soaking temperature was 28 ° C.

Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 45 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 30 minutes.
<With bread>
・ Mixed seed mix 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by mass 5 parts by weight water 25 parts by weight

[Hiki]
After allowing the baked bread to cool, it was stored at 5 ° C. for 1 day, and it was evaluated by 10 panelists according to the following criteria whether or not it would feel a hiki (a texture in which bread-like connections remain) when eaten.
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that there were no cracks.
○: 7 to 5 out of 10 panelists evaluated that there was no crack.
Δ: 4 to 3 out of 10 panelists evaluated that there were no cracks.
X: Two or less persons evaluated that there was no crack in 10 panelists.

[Sitri]
The baked bread was allowed to cool and then stored at 5 ° C. for 1 day. The striated food was evaluated by 10 panelists according to the following criteria.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that there was a feeling of scratching.
○: 7 to 5 out of 10 panelists evaluated that there was a feeling of scratching.
Δ: 4 to 3 panelists evaluated that there was a feeling of scratching.
X: Two or less people evaluated that there was a sensation in 10 panelists.

  The evaluation results are shown in Table 3.

Claims (6)

A transesterified oil and fat composition of lauric oil and palm oil,
It contains extremely hardened oil as lauric fat and palm fat, and the total amount of extremely hardened oil of lauric fat and extremely hardened oil of palm fat is 3 to 20% by mass,
A transesterified oil and fat composition in which the amount of lauric acid bonded to the 2-position of triglyceride is 6 to 14.5% by mass. The transesterified oil / fat composition according to claim 1, comprising 7 to 10% by mass as a total amount of the following StStSt, PStSt, PStP, PPSt, StPSt, and PPP, which are trisaturated triglycerides:
StStSt: Triglyceride PStSt with 1-, 2- and 3-position stearic acid; Palmitic acid at 1-position, 2-glyceride with stearic acid at 2-position, or palmitic acid at 3-position, 2-position And 1-position triglyceride PStP; 1-position and 3-position palmitic acid; 2-position stearic acid-bound triglyceride PPSt; 1-position and 2-position palmitic acid; 3-position stearic acid Triglycerides prepared, or triglyceride StPSt in which 1st-position stearic acid, 2nd- and 3rd-position palmitic acid are combined; stearic acid in 1st- and 3rd-position; Triglyceride with palmitic acid bonded to the 2nd and 3rd positions.   The plastic oil-fat composition containing the transesterified oil-fat composition of Claim 1 or 2.   The plastic fat composition according to claim 3, comprising 15 to 80% by mass of the transesterified fat composition.   The plastic fat composition according to claim 3 or 4, wherein the amount of oleic acid bonded to the 2-position of triglyceride is 35 to 50% by mass with respect to the total amount of fat and oil.   The plastic fat composition according to any one of claims 3 to 5, wherein the amount of saturated fatty acid is 40 to 58 mass% with respect to the total amount of fat.