JP2017184638A - Plastic oil and fat composition, spread using the same and manufacturing method of burned product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition good in sustainability of sweetness by milk fat from middle to last and body feeling or richness by the milk fat, a spread using the same and a manufacturing method of a burned product.SOLUTION: The plastic oil and fat composition contains milk fat, total content of lauric acid bound to 2-position of triglyceride and myristic acid bound to a 2-position of triglyceride is 5 to 22 mass% based on mass of whole 2-position constituting aliphatic acid of oil and fat and content of saturated aliphatic acid is 40 to 65 mass% based on mass of whole constituent aliphatic acid.SELECTED DRAWING: None

Description

  The present invention relates to a plastic fat composition and a method for producing a spread and a fired product using the same.

  Milk fat has a good flavor and is blended in plastic fats such as margarine and shortening. When used as plastic fats and oils, other fats and oils combined with milk fat are adjusted so that handling is possible because the temperature range with plastic is narrow and the hardness change with time is large, and so that the flavor unique to milk fat is not impaired. And adjusting the oil and fat composition (Patent Documents 1 to 4).

  Patent Document 1 proposes a plastic fat composition in which a triglyceride whose constituent fatty acid bonded to the 2-position is a saturated fatty acid having 16 or more carbon atoms is blended in a specific range amount together with milk fat, and contains milk fat. However, it is said that it is difficult for the hardness to become harder with time, and a product having a good flavor and melting in the mouth can be obtained.

  Patent Document 2 discloses a water-in-plastic oil for roll-in in which milk, fat, lauric hard butter, non-selective transesterified oil derived from palm oil are blended in a specific range, and SFC of the oil phase is a specific range. A type emulsion has been proposed, and it is said that it has plasticity and extensibility in a wide temperature range suitable for use in the manufacture of pastry foods, and has good floating and melting of the pastry foods.

  Patent Document 3 contains milk fat, 1) content of 3 saturated triglycerides, 2) content of 2 saturated triglycerides, and 3) palmitic acid and stearic acid in 2 saturated triglycerides whose saturated fatty acid has 16 to 18 carbon atoms. 4) Proposed to set the total amount of diunsaturated triglyceride and triunsaturated triglyceride of C16-18 saturated fatty acid and C16-18 polyunsaturated fatty acid within a specific range It is said that a bakery food that melts in the mouth and has good butter flavor can be obtained.

  Patent Document 4 proposes blending transesterified fats and oils containing 20 to 65% by mass of fatty acids having 14 or less carbon atoms and 20 to 65% by mass of palmitic acid in all constituent fatty acids with milk fat. Is good and melts in the mouth, and when used in bakery products, it is said that a sufficient succulent feeling can be obtained.

  Patent Document 5 proposes a plastic water-in-oil emulsion in which milk and / or cream is added to an aqueous phase. The content of trisaturated triglyceride (SSS) in the triglyceride composition in the oil phase is 1 to 10% by mass, and a plastic water-in-oil emulsion with a long and natural butter flavor and less miscellaneous taste is obtained. It is supposed to be possible.

  The sweetness due to milk fat after the plastic fat is contained in the mouth changes over time. The flavor of fats and oils can be roughly classified into top, middle and last. The top is a flavor that is immediately felt in the mouth, then feels the middle flavor in about 3 seconds, and the flavor is expressed up to the last loss of fat in the mouth. However, these plastic oils and fats have poor sweetness development from middle to last among top, middle and last, and there is room for further improvement in the expression of flavor and body taste unique to milk fat. .

  Moreover, the technique which uses the milk fat soft fractionation oil which is a low melting-point fraction which fractionated milk fat, and improves flavor by adjusting fat composition in combination with other fats and oils is proposed (patent documents 6, 7). ). However, due to the use of soft fractionated oil, sweetness from milk to fat is obtained from the top to the middle, but the sweetness from the middle to the last is poor, and a flavor with a body feeling peculiar to milk fat cannot be obtained. .

  Plastic fats and oils containing milk fat and other fats and oils are used as margarine in various oily foods. For example, although it is widely used as a filling for bread, compatibility with not only margarine but also other materials is very important. Many of these materials, such as jam, eggplant, chocolate, custard, etc., have a relatively maintained taste to the last when eaten. When plastic oils and fats containing milk fat are used in combination with such a material, the presence of the milk fat continues to the last so that a balance with the material can be achieved.

  From the background as described above, there has been a demand for a plastic fat that has good sweetness persistence due to milk fat from middle to last, and that has a good body feeling and rich taste due to milk fat.

  In addition, the present applicant uses transesterified fats and oils of lauric fats and palm fats and oils, and the total amount of di-saturated triglycerides and tri-saturated triglycerides, symmetry of bi-saturated triglycerides (SUS / SSU), constituent fatty acids Focusing on the oil and fat composition such as triglyceride having a total carbon number of 40 to 48, the improvement of various properties has been studied (Patent Documents 8 to 11), but the problem peculiar to milk fat, especially from the middle to the last It has not been studied from the viewpoint of the persistence of sweetness, body feeling and richness peculiar to milk fat.

JP 2003-003194 A JP 2008-193974 A JP 2014-050323 A International Publication No. 2014/050488 JP, 2006-021874, A Japanese Patent No. 5833728 Japanese Patent No. 5833729 Japanese Patent Laying-Open No. 2015-043732 Japanese Patent Laying-Open No. 2015-142567 Japanese Patent Laying-Open No. 2015-142569 Japanese Patent Laying-Open No. 2015-142570

  The present invention has been made in view of the circumstances as described above, and uses a plastic oil and fat composition having good sweetness due to milk fat from the middle to the last, body feeling and body taste due to milk fat, and the like. It aims at providing the manufacturing method of a spread and a baked product.

  In order to solve the above-mentioned problems, the plastic fat composition of the present invention contains milk fat, and the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride However, it is characterized by 5-22 mass% with respect to the mass of the 2nd-position constituent fatty acid of fats and oils, and content of saturated fatty acid is 40-65 mass% with respect to the mass of the whole constituent fatty acids of fats and oils.

  The spread of the present invention is characterized by comprising the above-described plastic fat composition.

  The method for producing a baked product of the present invention is characterized in that the above-described plastic fat composition is blended into a dough and the dough is baked.

  According to the present invention, the persistence of sweetness due to milk fat from middle to last, and the body feeling and richness due to milk fat are good.

The present invention is described in detail below.
1. Plastic oil composition (milk fat)
In the plastic fat composition of the present invention, as milk fat, 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 content of 99.9% by mass or more obtained by phase inversion of milk fat or cream separated from milk, concentration, and vacuum drying can be used.

  As for the milk fat used for the plastic fat composition of this invention, it is preferable that content of the saturated fatty acid in milk fat is 60 mass% or more with respect to the mass of the whole fatty acid of milk fat. By using such a milk fat, the combination with the oil composition of the present invention improves the expression of sweetness by the milk fat from the middle to the last after being contained in the mouth, and the body feeling and richness by the milk fat. . Milk fat soft fractionated oil having a low saturated fatty acid content, which is a low melting point fraction obtained by fractionating milk fat, cannot obtain such an effect.

  The plastic fat composition of the present invention preferably contains 3 to 55% by mass of milk fat with respect to the total mass of the fat. When the content of milk fat is within this range, physical properties required as a plastic oil and fat can be satisfied without weakening the body feeling and richness of milk fat.

(Oil and fat)
In the present invention, saturated fatty acids (hereinafter also referred to as S) are all saturated fatty acids contained in fats and oils. 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.

  In the present invention, unsaturated fatty acids (hereinafter also referred to as U) are 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.

  In the present invention, the triglyceride in fats and oils 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.

  The fat used in the plastic fat composition of the present invention contains a saturated fatty acid S.

  The fat used in the plastic fat composition of the present invention includes a triglyceride having lauric acid bonded to the 2nd position, and the constituent fatty acids at the 1st and 3rd positions of the triglyceride having lauric acid bonded to the 2nd position are saturated fatty acids S Or any of unsaturated fatty acid U may be sufficient. Examples of the triglyceride in which the 2-position is lauric acid include, but are not particularly 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 viewpoint 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 S, it is preferably a saturated fatty acid having 4 to 24 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 U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.). 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 S and an unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 18 carbon atoms). Hereinafter, lauric acid bonded to the 2-position of triglyceride is also referred to as “2L”.

  The fat used in the plastic fat composition of the present invention includes a triglyceride having myristic acid bonded to the 2nd position, and the constituent fatty acids at positions 1 and 3 of the triglyceride having myristic acid bonded to the 2nd position are saturated fatty acids S Or any of unsaturated fatty acid U may be sufficient. Examples of the triglyceride in which the 2-position is myristic acid include, but are not particularly limited to, SMS type triglyceride, SMU type triglyceride (including positional isomers), UMU type triglyceride and the like. “M” means myristic acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which myristic acid is bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which myristic acid is bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.). When the fatty acid at the 1st or 3rd position of the triglyceride to which myristic acid is bonded at the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 18 carbon atoms). Hereinafter, myristic acid bonded to the 2-position of triglyceride is also referred to as “2M”.

  The fats and oils used in the plastic fat composition of the present invention may contain trisaturated triglycerides (SSS) in which saturated fatty acids S are bonded to all of the 1st, 2nd and 3rd positions, and 2 per 1 molecule of glycerol. As a saturated triglyceride in which a saturated fatty acid S of a molecule and an unsaturated fatty acid U of one molecule are bonded, a symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1st and 3rd positions and an unsaturated fatty acid U is bonded to the 2nd position. 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. You may go out. It may also contain 2 unsaturated triglycerides (SSU, USS, USU) in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol. It may contain triunsaturated triglycerides (UUU) having unsaturated fatty acids U bound to all of the positions.

  In the plastic fat composition of the present invention, the total content (2L + 2M) of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is the mass of the entire fatty acid at the 2-position constituting the fat and oil. It is 5-22 mass% with respect to. When the total content is within this range, the persistence of sweetness by the milk fat from the middle to the last after being contained in the mouth, and the body feeling and the rich taste by the milk fat are improved. When the total content is 5% by mass or more, the mouth melts well, and the sweetness of milk fat, body feeling, and richness can be obtained. When the total content is 22% by mass or less, melting in the mouth is not too fast, sweetness by milk fat is maintained from middle to last, and a body feeling and body taste by milk fat are also obtained. Considering these points, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is 7 to 17 mass% is preferable.

  In the plastic fat composition of the present invention, the content of the saturated fatty acid is 40 to 65% by mass with respect to the mass of the entire constituent fatty acid of the fat. If the content of the saturated fatty acid is within this range, the sweetness persistence by the milk fat from the middle to the last after being contained in the mouth, and the body feeling and the rich taste by the milk fat are improved. When the content of the saturated fatty acid is 40% by mass or more, the mouth melts well, and the sweetness of milk fat, body feeling and richness can be obtained. When the content of the saturated fatty acid is 65% by mass or less, the dissolution in the mouth is not too fast, the sweetness by the milk fat is maintained from the middle to the last, and the body feeling and the rich taste by the milk fat are also obtained. Considering these points, the content of the saturated fatty acid is preferably 45 to 60% by mass with respect to the total mass of the constituent fatty acids of the fat.

  In the plastic fat composition of the present invention, the mass ratio (2L / 2M) of lauric acid bonded to the 2-position of triglyceride to myristic acid bonded to the 2-position of triglyceride is preferably 0.1 to 2.0. When the mass ratio is within this range, the persistence of sweetness by the milk fat from the middle to the last after being contained in the mouth, and the body feeling and the rich taste by the milk fat are improved. When the mass ratio is 0.1 or more, the body feeling and body taste due to milk fat do not become weak due to the decrease in milk fat content. When the mass ratio is 2.0 or less, the melting of the mouth is not too fast, the sweetness of the milk fat is sustained from the middle to the last, and the body feeling and the rich taste of the milk fat are also obtained.

  In the plastic fat composition of the present invention, the expression of the effect becomes remarkable when the fat or oil serving as a crystal nucleus is appropriate. From this point, the content of trisaturated triglyceride can be adjusted as follows. By blending directly into the plastic fat composition, or a raw material for transesterified fats and oils that contain a large amount of fats and oils that become crystal nuclei, such as extremely hardened oils of lauric oils and fats, The amount can be adjusted.

  In the plastic fat composition of the present invention, the content of the trisaturated triglyceride is preferably 12 to 38% by mass with respect to the total mass of the triglyceride of the fat. If the content of the trisaturated triglyceride is within this range, the persistence of sweetness due to the milk fat from the middle to the last after being included in the mouth, and the body feeling and body taste due to the milk fat will be good. When the content of trisaturated triglyceride is 12% by mass or more, the mouth is well melted, and the sweetness of milk fat, body feeling and richness can be obtained. When the content of trisaturated triglyceride is 38% by mass or less, the dissolution in the mouth is not too fast, the sweetness by milk fat is sustained from the middle to the last, and the body feeling and body taste by milk fat are also obtained. Considering these points, the content of the trisaturated triglyceride is preferably 15 to 35% by mass with respect to the total amount of fats and oils.

  In the plastic fat composition of the present invention, as fats and oils other than milk fat, the content of trisaturated triglycerides is 18% by mass or more with respect to the total mass of the triglycerides of fats and oils, and the melting point is 30 ° C. or higher. It is preferable. Thereby, the quantity of the fats and oils used as a crystal nucleus can be made moderate, plasticity becomes favorable, and the sustainability of the flavor from the middle of milk fat to the last improves more. Examples of fats and oils that satisfy the content and melting point of trisaturated triglycerides include, for example, transesterified fats and oils whose content of fatty acids having 14 or less carbon atoms is less than 20% by mass, hard palm fractionated oils, and hardened oils of lauric fats and oils. Etc.

  The plastic fat composition of the present invention preferably contains a transesterified fat and oil whose content of fatty acids having 14 or less carbon atoms is less than 20% by mass with respect to the total mass of the constituent fatty acids of the fat. By containing such transesterified oils and fats, the persistence of sweetness by the milk fat from the middle to the last after being contained in the mouth, and the body feeling and the rich taste by the milk fat are further improved. As such a transesterified oil and fat, a transesterified oil and fat containing palm-based fat and oil as a raw material is preferable. Examples of palm oils and fats include palm oil, palm fractionated oil, and hardened oils thereof. These may be used alone or in combination of two or more as a raw material for transesterified oils and fats. . As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. As transesterified fats and oils containing the above-mentioned palm-based fats and oils, for example, transesterified fats and oils of palm-based fats and oils or transesterified fats and oils of lauric fats and palm-based fats and oils can be used. Here, lauric fats and oils that are raw materials for transesterified fats and oils are fats and oils whose lauric acid content in all constituent fatty acids is 30% by mass or more, such as palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used singly or in combination of two or more.

  It is preferable that the transesterified oil does not contain a saturated fatty acid having 12 or less carbon atoms. By using such transesterified fats and oils, the persistence of sweetness due to milk fat from middle to last after being contained in the mouth is further improved. As such a transesterified oil and fat, for example, a transesterified fat and oil of a palm-based fat and oil alone can be used. When using this transesterified oil and fat which does not contain a saturated fatty acid having 12 or less carbon atoms, it is preferable to use an extremely hardened oil of lauric fat or oil because there are few fats and oils that become crystal nuclei. Here, lauric fats and oils are fats and oils whose lauric acid content in all the constituent fatty acids is 30% by mass or more, for example, palm kernel oil, coconut oil, and fractionated oils thereof. Examples thereof include palm kernel extremely hardened oil and palm extremely hardened oil.

  In the transesterification reaction of the transesterified oil and fat, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate or sodium hydroxide is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases such as Aspergillus genus and Alkaligenes genus, and those immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic may be used, or may be used in the form of powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity.

  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 is completed in an equilibrium state, and transesterified fats and oils 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 carrying out the ester exchange reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be performed 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.

  The plastic fat composition of the present invention may or may not contain trans acid as a constituent fatty acid of the fat or oil, but when the intake of trans acid increases, the amount of LDL cholesterol in the blood 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.

  The fats and oils other than milk fat used in the plastic fat composition of the present invention are not particularly limited. For example, 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, mango oil, iripe fat, cocoa butter, lard, beef tallow, fractionated oils, deodorized oil, processed oil (cured and transesterified Among them, one or more processed). In order to adjust the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride, the content of saturated fatty acid, etc. It is preferable to use a combination of two or more.

(Plastic oil composition)
The plastic fat composition of the present invention contains the above fats and oils in the oil phase.

  As content of fats and oils in the plastic fat composition of this invention, Preferably it is 50-100 mass%, More preferably, it is 70-100 mass%.

  The plastic fat composition 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, for example, margarine.

  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 of the present invention may contain conventionally known components in addition to water. Known ingredients are not particularly limited. For example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavors, emulsifiers, alcoholic beverages. , Enzymes and powdered oils and fats. 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. Sugars 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 flavors 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 of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase, the oil phase containing the oil and fat and the aqueous phase are appropriately heated, mixed and emulsified, and then rapidly cooled by a cooling mixer such as a combinator, a perfector, a botter, or a nexus. Can be calmed down. The thing which does not contain an aqueous phase can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, bottor, nexus, etc. after heating the oil phase containing the above-mentioned fats and oils. In the 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 or folding into spreads and baked products.

2. Spread using the plastic fat composition The spread using the plastic fat composition of the present invention includes fat spread defined in the Japanese Agricultural Standards and margarine defined in the Japanese Standards. 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.

  Examples of bread in which the spread of the present invention is used include bread, dock bread, roll bread, and croissant. Examples of the confectionery include sponge cake, butter cake, shoe, pie, wafer, donut, cookie, biscuit, cracker, waffle, gouffle, and carbonated rice cracker.

  Since the plastic fat composition of the present invention has good persistence of sweetness derived from milk that feels from middle to last due to milk fat, the spread of the present invention can be used as a filling, such as jam, eggplant, chocolate, custard, etc. Thus, when it uses together with the raw material whose taste is comparatively maintained until the last when eating, the presence of milk fat continues to the last, and the balance with the raw material becomes good.

3. Dough and baked product using the plastic fat composition The plastic fat composition of the present invention can be used by kneading into a dough such as bread or confectionery or folding it into a dough.

  For example, the plastic fat composition of the present invention can be used by kneading into a dough for kneading. By baking the dough containing the plastic fat composition of the present invention, a baked product such as bread or confectionery can be obtained.

  Alternatively, the plastic fat composition of the present invention can be used by folding it into a fabric. For example, the plastic oil / fat composition of the present invention in the form of a sheet is wrapped between the dough, and then the plastic oil / fat composition of the present invention is folded in layers into the dough by repeating folding and rolling, so that the plasticity of the dough and the present invention Create a thin layer of the fat composition. And by baking the dough containing this plastic oil-fat composition of this invention, layered baking products, such as bread and confectionery, are obtained. The plastic fat composition of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, a sheet shape is preferable from the viewpoint of easy processing. Although the size at the time of making the plastic fat composition of this invention into a sheet form is not specifically limited, For example, it can be set as width 50-1000mm, length 50-1000mm, and thickness 1-50mm.

  The kneading of the plastic fat composition of the present invention into the dough, the folding of the plastic fat composition of the present invention, and the baking of the dough can be performed, for example, according to known conditions and methods.

  The dough using the plastic fat composition of the present invention 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, flour (Strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

  In addition to the flour and the plastic fat composition of the present invention, the dough can be blended without particular limitation as long as it is usually used for a dough for a baked product. Moreover, these compounding quantities can also be made into an appropriate quantity without a restriction | limiting in particular considering the range mix | blended with the cloth | dough of baking products normally. Specifically, for example, water, milk, dairy products, protein, sugar, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast food, cacao mass, Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorants, flavors and the like.

  Examples of the baked product using the dough kneaded with the plastic fat composition of the present invention include bread, table roll, confectionery bread, cooking bread, French bread, live red and the like.

  Examples of the baked product using the dough in which the plastic fat composition of the present invention is folded include Danish and croissants in which the dough is fermented using yeast or the like, pastries such as pie having no fermentation process, and the like.

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) Measurement method The content of lauric acid bonded to the 2-position of triglycerides in fats and oils and the content of myristic acid bonded to the 2-position of triglycerides were determined by gas chromatography (standard oil analysis test method (Japan Public Interest Incorporated Association Japan) (Oka Chemical Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Recommendation 2-2013 2-position fatty acid composition"). The content of lauric acid bonded to the 2-position of triglyceride and the content of myristic acid bonded to the 2-position of triglyceride were determined by gasifying the monoacylglycerol fraction after treatment with the lipase solution as described above. It is based on the total amount of fat and oil (mass of the total fatty acid at the 2-position of the fat and oil) which is the total peak area measured by chromatography.

  The content of saturated fatty acids in fats and oils is determined by gas chromatographic method ("2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" of reference fat analysis method (Japan Oil Chemistry Society)). Measured with In addition, content of saturated fatty acid is based on the fats and oils total amount (mass of the whole fatty acid of fats and oils) which is the total peak area measured by gas chromatography as the said test method.

  The content of fatty acids having 14 or less carbon atoms and the content of saturated fatty acids having 12 or less carbon atoms are determined according to “2.4.2.2− of gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). 2013 Fatty acid composition (FID temperature rising gas chromatograph method) "). In addition, these content is based on the fats and oils total amount (mass of the whole fatty acid of fats and oils) which is the total peak area measured with the gas chromatography as the said test method.

  The content of trisaturated triglycerides is determined by gas chromatography (“2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)” and “standard oil analysis test method (Japan Oil Chemists' Society)” and “ Recommendation 2-2013 2-position fatty acid composition ") and determined by calculation using the amount of fatty acid.

  The melting point of fats and oils was measured by “3.2.2.2-2013 melting point (increased melting point)” of the standard fat analysis method (Japan Oil Chemists' Society).

  The iodine value of fats and oils was measured by “2.3.4.1-2013 Iodine number (Wiis-Cyclohexane method)” of the standard fats and oils analysis test method (Japan Oil Chemical Society).

(2) Evaluation In Table 2, Table 3, and Table 5 to Table 8, milk fat having a melting point of 33 ° C. (unfractionated) and a saturated fatty acid content of 70% by mass was used. As the milk fat soft fractionated oil, one having a melting point of 10 ° C. (fractionation type) and a saturated fatty acid content of 58% by mass was used.

In Table 2, Table 3, Table 5 to Table 8, the transesterified oils and fats 1 to 3 used the following.
(Transesterified oil 1)
Palm kernel oil 15% by weight, palm kernel extremely hardened oil 7.5% by weight, palm oil 70% by weight, palm extremely hardened oil 7.5% by weight were mixed and heated to 110 ° C. and fully dehydrated, Sodium methylate as a chemical catalyst was added in an amount of 0.08% by mass based on the amount of oil and fat, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified fat 1.
(Transesterified oil 2)
By using palm oil (iodine value 53) as a raw material, a transesterification reaction or the like was performed according to the production method of the transesterified fat 1 to obtain a transesterified fat 2.
(Transesterified oil and fat 3)
A transesterified oil and the like were obtained by using a palm fractionated soft oil (iodine number 56) as a raw material in accordance with a method for producing the transesterified fat 1 and the like.

  In transesterified oils and fats 1 to 3, the content of fatty acid having 14 or less carbon atoms, the content of saturated fatty acid having 12 or less carbon atoms, lauric acid (2L) bonded to the 2-position of triglyceride and bonded to the 2-position of triglyceride The total content (2L + 2M) with myristic acid (2M) is shown in Table 1.

＜スプレッド用マーガリンの作製＞
表２および表３の油脂を７５℃で溶解、混合し、油脂８５質量部に乳化剤としてモノグリセリン脂肪酸エステルを０．２質量部添加し、７５℃に調温して油相とした。
一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１４．８質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、パーフェクターによって急冷捏和して、下記配合割合のスプレッド用マーガリンを可塑性油脂組成物として得た。得られたマーガリンは、５℃で保管した。
〈スプレッド用マーガリンの配合〉
油脂 ８５質量部
乳化剤 ０．２質量部
水 １２．８質量部
脱脂粉乳 １．０質量部
食塩 １．０質量部

<Production of margarine for spread>
The fats and oils in Tables 2 and 3 were dissolved and mixed at 75 ° C, 0.2 parts by mass of monoglycerin fatty acid ester as an emulsifier was added to 85 parts by mass of the fats and oils, and the oil temperature was adjusted to 75 ° C.
On the other hand, skim milk powder and salt were added to water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 14.8 parts by mass of the aqueous phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly quenched with a perfector, and spread for the following blending ratio. Margarine was obtained as a plastic fat composition. The obtained margarine was stored at 5 ° C.
<Composition of margarine for spread>
Fat and oil 85 parts by weight Emulsifier 0.2 part by weight Water 12.8 parts by weight Nonfat dry milk 1.0 part by weight Salt 1.0 part by weight

<Evaluation>
In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test. Five men and seven women in their 20s to 40s who were judged to be fit were selected.

[Duration of sweetness from middle to last]
The spread margarine prepared above was tasted by 12 panelists, and the sustainability of the sweetness of the top immediately after eating from middle to last after 3 seconds after eating was evaluated based on the following criteria.
Evaluation Criteria ◎ +: 11 to 12 out of 12 people evaluated that sweetness persisted.
A: Eight to ten out of twelve people evaluated that sweetness persisted.
○: 5 to 7 out of 12 people evaluated that sweetness persisted.
Δ: 3 to 4 out of 12 people evaluated that sweetness persisted.
X: Among 12 people, 2 or less evaluated that the sweetness persisted.

[Body fat feel]
The panel margarine prepared above was tasted by 12 panelists, and evaluated according to the following criteria using the thick umami taste of milk fat as an index of body feeling.
Evaluation criteria A : 10 to 12 out of 12 people evaluated that there was a body feeling.
○: 7 to 9 out of 12 persons evaluated that there was a body feeling.
(Triangle | delta): 3-6 persons evaluated that there was a body feeling among 12 persons.
X: Among 12 people, 2 or less evaluated that there was a body feeling.

[Compatibility with filling]
When the bread 10g and the eggplant (made by Karasuma Co., Ltd.) 10g were squeezed into the dough bread and eaten with the eggplant, it was evaluated according to the following criteria using the index that the flavor of milk fat lasted to the last.
Evaluation standard ( double-circle) +: It evaluated that 11-12 people among 12 people continued.
A: Eight to ten out of twelve people evaluated it to last.
○: Five to seven out of twelve people evaluated it to be sustained.
(Triangle | delta): 3-4 persons evaluated that it continued in 12 persons.
X: Among 12 people, 2 or less were evaluated as being sustained.

  The evaluation results are shown in Tables 2 and 3. In addition, the fat and oil composition and the fat and oil composition of the plastic fat and oil composition are also shown in these tables. In Tables 2 and 3, the melting points and the contents of trisaturated triglycerides are shown in Table 4 for the oils of * 1 to * 4.

＜練り込み用マーガリンの作製＞
表５および表６の油脂を７５℃で溶解、混合し、油脂８５質量部に乳化剤としてモノグリセリン脂肪酸エステルを０．２質量部添加し、７５℃に調温して油相とした。
一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１４．８質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、パーフェクターによって急冷捏和して、下記配合割合の練り込み用マーガリンを可塑性油脂組成物として得た。得られたマーガリンは、５℃で保管した。
〈練り込み用マーガリンの配合〉
油脂 ８５質量部
乳化剤 ０．２質量部
水 １３．３質量部
脱脂粉乳 １．０質量部
食塩 ０．５質量部

<Preparation of kneading margarine>
The fats and oils in Tables 5 and 6 were dissolved and mixed at 75 ° C, 0.2 parts by mass of monoglycerin fatty acid ester as an emulsifier was added to 85 parts by mass of the fats and oils, and the oil temperature was adjusted to 75 ° C.
On the other hand, skim milk powder and salt were added to water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 14.8 parts by mass of the aqueous phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly quenched with a perfector, and kneaded at the following blending ratio. Margarine for use was obtained as a plastic fat composition. The obtained margarine was stored at 5 ° C.
<Combination of margarine for kneading>
Fats and oils 85 parts by weight Emulsifier 0.2 parts by weight Water 13.3 parts by weight Nonfat dry milk 1.0 parts by weight Salt 0.5 parts by weight

<Production of fired product using margarine for kneading>
Using the margarine for kneading, a bread was prepared by the following composition and process.
<Formulation and process of bread>
・ 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 mixture 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 Margarine for kneading 5 parts by weight Water 25 parts by weight (Add all ingredients of the main body and all medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Introduce margarine), low speed 3 minutes medium low speed 4 minutes
Floor time 28 ℃ 20 minutes Dough split 230g
Bench time 28 ° C 20-minute mold Molded into a roll mold with a molder
Filled with U-type and 6 Pullman-type proofing Room temperature 38 ℃ Humidity 80% 40 minutes Firing 200 ℃ 40 minutes

<Evaluation>
In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test. Five men and seven women in their 20s to 40s who were judged to be fit were selected.

[Duration of sweetness from middle to last]
The paneled margarine prepared above was tasted by 12 panelists, and the sustainability of the sweetness of the top immediately after eating from middle to last after 3 seconds after eating was evaluated based on the following criteria.
Evaluation Criteria ◎ +: 11 to 12 out of 12 people evaluated that sweetness persisted.
A: Eight to ten out of twelve people evaluated that sweetness persisted.
○: 5 to 7 out of 12 people evaluated that sweetness persisted.
Δ: 3 to 4 out of 12 people evaluated that sweetness persisted.
X: Among 12 people, 2 or less evaluated that the sweetness persisted.

[Body fat feel]
The kneading margarine prepared above was tasted by 12 panelists, and evaluated according to the following criteria using the thick umami taste of milk fat as an index of body feeling.
Evaluation criteria A : 10 to 12 out of 12 people evaluated that there was a body feeling.
○: 7 to 9 out of 12 persons evaluated that there was a body feeling.
(Triangle | delta): 3-6 persons evaluated that there was a body feeling among 12 persons.
X: Among 12 people, 2 or less evaluated that there was a body feeling.

[Durability of sweetness of milk fat in bread]
The panel bread prepared with the above-mentioned margarine for kneading was sampled by 12 panelists, and the sustainability of the top sweetness immediately after eating was evaluated according to the following criteria, from middle to last after 3 seconds of eating and fat and oil dissolved. .
Evaluation Criteria ◎ +: 11 to 12 out of 12 people evaluated that sweetness persisted.
A: Eight to ten out of twelve people evaluated that sweetness persisted.
○: 5 to 7 out of 12 people evaluated that sweetness persisted.
Δ: 3 to 4 out of 12 people evaluated that sweetness persisted.
X: Among 12 people, 2 or less evaluated that the sweetness persisted.

[Body feeling of milk fat in bread]
The bread prepared with the above-mentioned kneading margarine was sampled by 12 panelists, and the thick taste due to milk fat was used as an index of body feeling and evaluated according to the following criteria.
Evaluation criteria A : 10 to 12 out of 12 people evaluated that there was a body feeling.
○: 7 to 9 out of 12 persons evaluated that there was a body feeling.
(Triangle | delta): 3-6 persons evaluated that there was a body feeling among 12 persons.
X: Among 12 people, 2 or less evaluated that there was a body feeling.

  The evaluation results are shown in Tables 5 and 6. In addition, the fat and oil composition and the fat and oil composition of the plastic fat and oil composition are also shown in these tables. In Tables 5 and 6, for the oils of * 1 to * 4, the melting point and the content of trisaturated triglycerides are shown in Table 4 above.

＜折り込み用マーガリンの作製＞
表７および表８の油脂を７５℃で溶解、混合し、油脂８５質量部に乳化剤としてモノグリセリン脂肪酸エステルを０．２質量部添加し、７５℃に調温して油相とした。
一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。
次に、該油相に該水相を１４．８質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、コンビネーターによって急冷捏和し、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型し、下記配合割合の折り込み用マーガリンを可塑性油脂組成物として得た。得られたマーガリンは、５℃で保管した。
〈折り込み用マーガリンの配合〉
油脂 ８５質量部
乳化剤 ０．２質量部
水 １２．３質量部
脱脂粉乳 １．５質量部
食塩 １．０質量部

<Production of folding margarine>
The fats and oils in Table 7 and Table 8 were dissolved and mixed at 75 ° C., and 0.2 part by mass of monoglycerin fatty acid ester as an emulsifier was added to 85 parts by mass of the fat and oil, and the temperature was adjusted to 75 ° C. to obtain an oil phase.
On the other hand, skim milk powder and salt were added to water, and heat sterilized at 85 ° C. to obtain an aqueous phase.
Next, 14.8 parts by mass of the aqueous phase is added to the oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a combinator, and a sheet of 25 cm × 21 cm × 1 cm The margarine for folding with the following blending ratio was obtained as a plastic fat composition. The obtained margarine was stored at 5 ° C.
<Combination of margarine for folding>
Fats and oils 85 parts by weight Emulsifier 0.2 parts by weight Water 12.3 parts by weight Nonfat dry milk 1.5 parts by weight Salt 1.0 parts by weight

<Production of baked product using margarine for folding>
A Danish was prepared with the following formulation and production conditions. Specifically, materials other than folding margarine and shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) of Examples and Comparative Examples are put into a mixer, mixing at low speed 3 minutes, medium speed 5 minutes, and then adding shortening Z Mixing was performed for 2 minutes at low speed and 4 minutes at medium and low speed to obtain a dough. The dough was retarded overnight at 0 ° C. after floor time. Folding margarine was folded into this dough, added twice in 3 folds, retarded at −10 ° C. for 30 minutes, added once in 3 folds, and retarded at −10 ° C. for 60 minutes. Thereafter, the sheeter gauge was extended to a thickness of 3 mm, cut into 10 cm square (10 cm × 10 cm), baked and fired to obtain a Danish.
<Dennish formulation>
Strong powder 90 parts by weight Soft flour 10 parts by weight Upper white sugar 10 parts by weight Salt 1.8 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Shortening Z 8 parts by weight Yeast 5 parts by weight East food 0.1 parts by weight Water 53 parts by weight Folding 21 parts by mass for 100 parts by mass of margarine dough <Conditions for Danish dough>
Mixing: 3 minutes for low speed, 5 minutes for medium speed, (with shortening), 2 minutes for low speed,
Medium / low speed 4 minutes 捏 Up temperature: 25 ℃
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: Trifold x 2 times -10 ° C retarded 30 minutes
Tri-fold x 1 Retard at -10 ° C for 60 minutes Molding: Sheeter gauge thickness 3mm Cut to 10cm square (10cm x 10cm) Proof: 35 ° C 75% 60min Firing: 200 ° C 14min

<Evaluation>
In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test. Five men and seven women in their 20s to 40s who were judged to be fit were selected.

[Duration of sweetness from middle to last]
The panel margarine produced above was tasted by 12 panelists, and the sustainability of the top sweetness immediately after eating, from middle to last after 3 seconds after eating, was evaluated based on the following criteria.
Evaluation Criteria ◎ +: 11 to 12 out of 12 people evaluated that sweetness persisted.
A: Eight to ten out of twelve people evaluated that sweetness persisted.
○: 5 to 7 out of 12 people evaluated that sweetness persisted.
Δ: 3 to 4 out of 12 people evaluated that sweetness persisted.
X: Among 12 people, 2 or less evaluated that the sweetness persisted.

[Body fat feel]
The panel margarine produced above was tasted by 12 panelists, and evaluated according to the following criteria using the thick umami taste of milk fat as an index of body feeling.
Evaluation criteria A : 10 to 12 out of 12 people evaluated that there was a body feeling.
○: 7 to 9 out of 12 persons evaluated that there was a body feeling.
(Triangle | delta): 3-6 persons evaluated that there was a body feeling among 12 persons.
X: Among 12 people, 2 or less evaluated that there was a body feeling.

[Persistence of sweetness of milk fat in Danish]
The Danish made with the above-mentioned margarine for folding was tasted by 12 panelists, and the sustainability of the sweetness of the top immediately after eating was evaluated according to the following criteria, from middle to last after 3 seconds of eating and fat and oil dissolved.
Evaluation Criteria ◎ +: 11 to 12 out of 12 people evaluated that sweetness persisted.
A: Eight to ten out of twelve people evaluated that sweetness persisted.
○: 5 to 7 out of 12 people evaluated that sweetness persisted.
Δ: 3 to 4 out of 12 people evaluated that sweetness persisted.
X: Among 12 people, 2 or less evaluated that the sweetness persisted.

[Body in Danish (derived from milk fat)]
The croissant produced with the above margarine for folding was tasted by 12 panelists, and the richness of milk fat was evaluated according to the following criteria.
Evaluation Criteria A : 10 to 12 out of 12 people evaluated that there was richness derived from milk fat.
○: 7 to 9 out of 12 people evaluated that there was richness derived from milk fat.
(Triangle | delta): 3-6 persons evaluated that there was richness derived from milk fat among 12 persons.
X: Among 12 people, 2 or less evaluated that there was richness derived from milk fat.

  The evaluation results are shown in Tables 7 and 8. In addition, the fat and oil composition and the fat and oil composition of the plastic fat and oil composition are also shown in these tables. In Tables 7 and 8, the melting points and the contents of trisaturated triglycerides are shown in Table 4 for the oils of * 1 to * 4.

The fats and oils used in the plastic fat composition of the present invention may contain trisaturated triglycerides (SSS) in which saturated fatty acids S are bonded to all of the 1st, 2nd and 3rd positions, and 2 per 1 molecule of glycerol. As a saturated triglyceride in which a saturated fatty acid S of a molecule and an unsaturated fatty acid U of one molecule are bonded, a symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1st and 3rd positions and an unsaturated fatty acid U is bonded to the 2nd position. 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. You may go out. It may also contain 2 unsaturated triglycerides ( UUS, SUU , USU) in which 1 molecule of glycerol is combined with 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S. It may contain triunsaturated triglycerides (UUU) having unsaturated fatty acids U bound to all of the positions.

Claims (9)

Contains milk fat,
The total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is 5 to 22% by mass with respect to the total mass of the 2-position fatty acid of the oil or fat,
The plastic fat composition whose content of saturated fatty acid is 40-65 mass% with respect to the mass of the whole constituent fatty acid of fats and oils.   The mass ratio of lauric acid bonded to the 2-position of triglyceride to 2-myristic acid bonded to the 2-position of triglyceride (2-position lauric acid / 2-position myristic acid) is 0.1 to 2.0. A plastic fat composition.   The plastic fat composition according to claim 1 or 2, wherein milk fat is contained in an amount of 3 to 55% by mass based on the total mass of the fat.   Content of 3 saturated triglycerides is 12-38 mass% with respect to the mass of the whole triglyceride of fats and oils, The plastic fat composition as described in any one of Claims 1-3.   The plastic fat composition according to any one of claims 1 to 4, comprising a transesterified fat and oil whose content of fatty acids having 14 or less carbon atoms is less than 20% by mass relative to the total mass of the constituent fatty acids of the fat and oil.   Transesterified fats and oils are the plastic fats and oils composition of Claim 5 which does not contain a C12 or less saturated fatty acid.   Furthermore, the plastic fat composition of Claim 6 containing the extremely hardened oil of a lauric fat.   The spread which consists of a plastic fat composition as described in any one of Claims 1-7.   The manufacturing method of the baked product which mix | blends the plastic fat composition as described in any one of Claims 1-8 with dough, and bakes this dough.