JP2018011577A - Plastic oil-and-fat composition, food product, texture improver, storage stability improver and method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition which can impart excellent melting feeling in the mouth, crispy feeling, fluffy feeling and moist feeling to a baked product even at the time of storage in a chilled temperature range and a food product to which the plastic oil-and-fat composition is added, and to provide a texture improver of a baked product, a storage stability improver of the baked product, a method for improving texture of the baked product, and a method for improving storage stability of the baked product.SOLUTION: In a plastic oil-and-fat composition, the mass of an oleic acid bound to a 2-position of triglyceride contained in the plastic oil-and-fat composition is 25 mass% or more and 55 mass% or less with respect to the mass of the total fatty acid bound to the 2-position of the triglyceride contained in the plastic oil-and-fat composition, and the plastic oil-and-fat composition contains cellulose ester having viscosity of 2% aqueous solution at 60°C of 200 mPa s or less, and contains one or more enzymes selected from the group consisting of saccharide decomposition enzyme and phospholipid decomposition enzyme.SELECTED DRAWING: None

Description

  The present invention relates to a plastic fat composition, a food, a texture improver, a storage stability improver, and a method.

  Conventionally, baked goods such as bread and confectionery are required to have a mouthfeel, a crispness, a fluffy feeling, a crisp feeling, and the like. A fluffy feeling is a soft texture when put in the mouth, and when chewed, it has a soft feeling while having softness, and the fired product in the mouth is lumpy Say a difficult texture.

  In particular, breads combined with foodstuffs such as sandwiches are distributed and sold in a chilled temperature range because it is necessary to consider the storage of foodstuffs.

  However, since baking products such as breads and confectionery are mainly composed of starches such as wheat flour, especially in the chilled temperature range, aging due to starch, foodstuffs such as sandwiches take away moisture from the dough, and bread from foodstuffs Moisture moves to the mouth and the texture decreases.

  Accordingly, methods for improving the texture of the baked product and various methods for suppressing the decrease in texture caused by storage of bread and confectionery in the chilled temperature range have been developed.

  For example, Patent Document 1 discloses a bread that is baked by blending gelatinized swelling-inhibiting starch with bread dough containing a predetermined plastic oil composition including random transesterified oils and the like of palm super olein. Such breads are described as being less susceptible to aging at refrigeration temperatures, and are described as having a good evaluation of moist feeling (striking feeling).

  Patent Document 2 discloses a plastic oil / fat composition for chilled breads and cakes containing a predetermined oil / fat. According to the plastic oil / fat composition, softness (fluffy feeling) and moistness can be obtained in storage in a chilled temperature range. (Scratch sensation), it is described that the evaluation of meltability in the mouth was good.

  Patent Document 3 discloses a bread in which hydroxypropylmethylcellulose (HPMC) is blended in bread dough, and by blending HPMC in bread dough, the baked product has a moist texture (striking feeling). Is described.

  Patent Document 4 discloses a fat composition comprising a predetermined amount of phytic acid, an alkali salt of phytic acid or an alkali metal salt of phytic acid, and adjusting the pH of the aqueous phase to 1 to 5, By adding a predetermined amount of one or more selected from curdlan, carboxymethylcellulose, carrageenan, gelatin or tamarind seed gum to the oil and fat composition, the crust layer can be made thin and white and soft bread can be produced. Have been described.

JP 2013-110974 A JP 2013-34418 A JP 2013-215158 A JP-A-6-22690

  However, the baked product in which the plastic fat composition described in Patent Documents 1 to 4 is blended still has insufficient mouth melting feeling, crisp feeling, fluffy feeling, and crispness feeling in the chilled temperature range.

  The present invention has been made in view of the above circumstances, and a plastic fat composition capable of imparting an excellent mouth melting sensation, crispness, fluffy sensation, and crispness to a fired product even when stored in a chilled temperature range, and such It aims at providing the foodstuff to which the plastic fat composition was added. Another object of the present invention is to provide a texture improving agent for a baked product, a storage stability improving agent for the baked product, a method for improving the texture of the baked product, and a method for improving the storage stability of the baked product. To do.

  The present inventors have found that the texture of the baked product during storage in a chilled temperature range is improved by adding a cellulose ether having a predetermined property and a saccharide-degrading enzyme or phospholipid-degrading enzyme to a predetermined fat or oil. The present invention has been completed. More specifically, the present invention aims to provide the following.

(1) A plastic fat composition comprising:
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. And
Containing a cellulose ether whose viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less,
A plastic fat composition comprising one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes.

  (2) The mass of lauric acid bonded to the 2-position of the triglyceride contained in the plastic oil composition is 1.0 mass relative to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil composition. % To 21.0% by mass or less of the plastic fat composition according to (1).

  (3) The plastic fat composition according to (1) or (2), wherein the cellulose ether includes hydroxypropylmethylcellulose.

  (4) The plastic fat composition according to (3), wherein the content of the hydroxypropylmethylcellulose is 0.001 to 5% by mass with respect to the mass of the entire composition.

  (5) The plastic fat composition according to any one of (1) to (4), further comprising a thickening polysaccharide.

(6) Furthermore, polyglycerin condensed ricinoleic acid ester is contained,
Of all the polyglycerin-condensed ricinoleic acid esters contained in the plastic fat composition, the mass of the polyglycerin-condensed ricinoleic acid ester having a polymerization degree of glycerin of 4 to 6 is the largest, (1) to (5) The plastic fat composition according to any one of the above.

  (7) The plastic fat composition according to any one of (1) to (6), wherein the composition is for confectionery or bread kneading or for roll-in.

  (8) The plastic fat composition according to (7), which is for confectionery or bread production stored in a chilled temperature range.

  (9) The plastic fat composition according to (7) or (8), which is for producing food-mixed bread.

  (10) A food to which the plastic fat composition according to any one of (1) to (9) is added.

  (11) The food according to (10), which is a confectionery or bread stored in a chilled temperature range.

(12) A texture improver for a baked product, which is added to a plastic fat composition for confectionery or baking,
A texture enhancer comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme.

(13) A storage stability improver for a baked product, which is added to a plastic fat composition for confectionery or baking,
A storage stability improver comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme .

  (14) A confectionery or a bakery product comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme The method of improving the food texture of the baked goods of the dough to which this plastic fat composition is added, by mix | blending with the plastic fat composition for use.

  (15) A confectionery or a bakery product comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme The method of improving the storage stability of the baked goods of the dough to which this plastic fat composition is added by mix | blending with the plastic fat composition for use.

  According to the present invention, even when stored in a chilled temperature range, it is possible to impart excellent mouth melting feeling, crispness feeling, fluffy feeling, and creaking feeling to the fired product.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to this.

<Plastic oil composition>
In the plastic fat composition of the present invention, the mass of oleic acid bonded to the 2-position of triglyceride contained in the plastic fat composition is based on the total mass of fatty acid bonded to the 2-position of triglyceride contained in the plastic fat composition. 1 to 25% by mass and 55% by mass or less, a cellulose ether having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less, and selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes Contains one or more enzymes. With such a configuration, the plastic fat composition of the present invention can impart a mouth melt feeling, a crisp feeling, a fluffy feeling, and a crisp feeling excellent in the fired product. In particular, according to the plastic fat composition of the present invention, it is possible to impart excellent mouth melting feeling, crispness feeling, fluffy feeling, and creaking feeling to the fired product even during storage in a chilled temperature range. In the present invention, the “chilled temperature range” refers to a temperature range of 15 ° C. to 0 ° C.

  In the plastic fat composition of the present invention, a cellulose ether whose viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less (hereinafter sometimes abbreviated as “cellulose ether”) has a low viscosity and is soluble in water. Easy, hard to set, and high water retention. When such cellulose ether is blended in the fabric of the fired product in a state of being blended in the plastic fat composition (especially during storage in the chilled temperature range), the melted mouth feel, crispness, It is presumed that a fluffy feeling and a crisp feeling can be imparted. In addition, the present inventors have unexpectedly incorporated a saccharide-degrading enzyme or phospholipid-degrading enzyme into a dough of a baked product in a state of being blended in a plastic fat composition (especially in a chilled temperature range). The present inventors have found that when the baked product is excellent in meltability, crispness, fluffiness, and crispness in the fired product. In addition, the present inventors have compared the mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition (hereinafter, present In the specification, it may be abbreviated as “2-position oleic acid amount.”) Is 25% by mass or more and 55% by mass or less, so that the fired product has excellent mouth melting feeling, crisp feeling, fluffy feeling, and crisp feeling ( In particular, it has also been found that a fluffy feeling and a crisp feeling can be imparted. The plastic fat composition of the present invention is presumed to be able to impart excellent mouth melting feeling, crisp feeling, fluffy feeling, and crispness particularly to a fired product stored in the chilled temperature range for the above reasons.

(Oil and fat)
The plastic fat composition of the present invention is not particularly limited as long as the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, but if the amount of 2-position oleic acid is too small, baking is performed at a chilled temperature range. In products, there is a possibility that the mouth melting feeling, the crispness feeling, the fluffy feeling, and the sensation of feeling are lowered. Therefore, since the excellent melt-dissolving sensation, crispness, fluffy sensation, and crispness can be imparted to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic fat composition of the present invention is 29% by mass or more. Preferably, it is 33% by mass or more, more preferably 37% by mass or more, and particularly preferably 40% by mass or more. On the other hand, even if the amount of 2-position oleic acid is excessive, in the baked product stored in the chilled temperature range, there is a possibility that the mouth melting feeling, the crispness feeling, the fluffy feeling, and the scratching feeling may be lowered. Therefore, since the excellent melt-dissolving sensation, crispness, fluffy sensation, and crispness can be imparted to the fired product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic oil composition of the present invention is 51% by mass or less. It is preferably 49% by mass or less, more preferably 47% by mass or less, and particularly preferably 45% by mass or less.

  In the plastic fat composition of the present invention, the mass of lauric acid bonded to the second position of the triglyceride contained in the plastic fat composition relative to the total weight of the fatty acid bonded to the second position of the triglyceride contained in the plastic fat composition (hereinafter, In this specification, “the 2-position lauric acid amount” may be abbreviated.) Is not particularly limited, and may be, for example, 0 to 30% by mass with respect to the total mass of the oil or fat. If the acid amount is too small, the baked product stored in the chilled temperature range may have a feeling of melting in the mouth and a feeling of crispness (particularly, crispness). Therefore, it is possible to impart a good mouth melting feeling and a crisp feeling (particularly a crisp feeling) to the fired product stored in the chilled temperature range, and therefore the amount of 2-position lauric acid in the plastic oil composition of the present invention is 1.0 mass. % Or more, preferably 3.0% by mass or more, and more preferably 9.0% by mass or more. On the other hand, in the plastic fat composition of the present invention, if the amount of 2-position lauric acid is excessive, in the baked product stored in the chilled temperature range, there is a possibility that the fluffy feeling and the crisp feeling (particularly the fluffy feeling) may be reduced. . Therefore, since it can give the fluffy feeling which is excellent in the baked goods stored in a chilled temperature range, and a soft feeling (especially fluffy feeling), in the plastic oil-fat composition of this invention, the triglyceride combined with lauric acid at the 2-position The total content is preferably 21.0% by mass or less, more preferably 16.0% by mass or less, and further preferably 14.0% by mass or less with respect to the mass of the entire fat.

  In this invention, the mass with respect to the mass of the whole fats and oils of SSS type | mold triglyceride (tri saturated fatty acid glyceride) is not specifically limited, For example, 5-35 mass% may be sufficient. In the present specification, “S” means a saturated fatty acid constituting the fat and oil, and “U” means an unsaturated fatty acid constituting the fat. Moreover, the 1, 2, and 3 position of triglyceride means the position where the constituent fatty acid was combined.

  Although it does not specifically limit as saturated fatty acid S which is a constituent fatty acid in fats and oils of the present invention, 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, the numerical description in the parenthesis about the said saturated fatty acid is carbon number of each fatty acid. The saturated fatty acid S which is a constituent fatty acid in the oil and fat of the present invention may be the same saturated fatty acid or a different saturated fatty acid.

  The unsaturated fatty acid U, which is a constituent fatty acid in the oil and fat of the present invention, is not particularly limited, and examples thereof include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and olein. Examples include acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), and ceracoleic acid (24: 1). . 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 unsaturated fatty acid U that is a constituent fatty acid in the oil and fat of the present invention may be the same unsaturated fatty acid or a different unsaturated fatty acid.

  In the plastic fat composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride having oleic acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides in which the 2-position is oleic acid include, but are not particularly limited to, SOS type triglycerides, SOU type triglycerides, UOU type triglycerides and the like. “O” means oleic acid which is a constituent fatty acid of triglyceride. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded to the 2nd position is a saturated fatty acid, it is easy to suppress the sticky feeling due to storage in the chilled temperature range of the baked product. Saturated fatty acids are preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which oleic acid is bonded at the 2-position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3)), eicosenoic acid (20: 1)) and the like are preferable. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic 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 24 carbon atoms) and the unsaturated fatty acid (carbon) Number 16 unsaturated fatty acids (palmitoleic acid (16: 1)), carbon number 18 unsaturated fatty acids (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3)), carbon An unsaturated fatty acid of several 20 (eicosenoic acid (20: 1))) or the like is preferable.

  In the plastic fat composition of the present invention, 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 particularly limited to, SLS type triglyceride, SLU type triglyceride, ULU type triglyceride and the like. “L” means lauric acid which is a constituent fatty acid of triglyceride. Because it can give a good mouth-melting feeling, crispness, fluffy feeling and striking feeling to the baked product stored in the chilled temperature range, the constituent fatty acid at the 1st or 3rd position of the triglyceride with lauric acid bonded at the 2nd position is a saturated fatty acid , 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, an unsaturated fatty acid having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1)) and the like are preferable. 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 a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid (carbon) 16 to 20 unsaturated fatty acids (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1))) Etc.

  In the plastic fat composition of the present invention, the content of the constituent fatty acid that is a saturated fatty acid is not particularly limited, and may be, for example, in the range of 20 to 70% by mass, but with respect to the mass of the constituent fatty acid of the entire fat or oil. If it is too small, the baked product stored in the chilled temperature range may have a feeling of melting in the mouth, a feeling of crispness, a fluffy feeling, and a feeling of scratching. From this, in the plastic fat composition of the present invention, the content of the constituent fatty acid that is a saturated fatty acid is preferably 30% by mass or more, and more preferably 35% by mass or more with respect to the mass of the constituent fatty acid of the entire oil and fat. More preferably, it is more preferably 41.0% by mass or more, and particularly preferably 48% by mass or more. On the other hand, in the plastic fat composition of the present invention, even if the content of the constituent fatty acid which is a saturated fatty acid is excessive with respect to the mass of the constituent fatty acid of the whole fat and oil, There is a risk that the feeling of crispness, crispness, fluffiness, and creaking may be reduced. From this, in the plastic fat composition of the present invention, the content of the constituent fatty acid that is a saturated fatty acid is preferably 60% by mass or less and 57% by mass or less with respect to the mass of the constituent fatty acid of the entire fat. More preferably, it is more preferably 54% by mass or less, and particularly preferably 52% by mass or less.

  The plastic fat composition of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the fat, but as the intake of the trans fatty acid increases, LDL cholesterol when ingested by the human body increases. Yes. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acid of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the fat. %, More preferably less than 3% by weight, and particularly preferably less than 2% by weight.

  In the present invention, the measurement of the content of oleic acid bonded to the 2-position of triglyceride, the content of lauric acid bonded to the 2-position of triglyceride, and the content of tri-saturated fatty acid glyceride in fats and oils is performed by gas chromatography (standard The oil and fat analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatographic method)” and “Recommended 2-2013 2-position fatty acid composition”). In addition, the content of oleic acid bonded to the 2-position of triglyceride and the content of lauric 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.

  In the present invention, the content of saturated fatty acids in fats and oils is determined according to the gas chromatographic method (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method))). 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.

  In the present invention, the content of trans fatty acid in fats and oils is measured by gas chromatographic method (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary). Gas chromatograph method))).

  In the present invention, the iodine value of each fat and oil described later is measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemists' Society). .

(Cellulose ether)
The plastic fat composition of the present invention contains a cellulose ether having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less.

  The cellulose ether contained in the plastic fat composition is not particularly limited as long as the viscosity of the 2% aqueous solution at 60 ° C. is 200 mPa · s or less. For example, the viscosity of the 2% aqueous solution at 60 ° C. is 200 mPa · s or less. Some hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), ethylhexylethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxypropylcellulose (HPC) ) And the like. Hydroxypropyl methylcellulose is preferable because it can provide a melted mouth feel, a crisp feel, a fluffy feel, and a crisp feel to a fired product stored in a chilled temperature range. The viscosity of a 2% aqueous solution at 60 ° C. is 150 mPa · s or less because a lower viscosity can give excellent meltability, crispness, fluffiness, and crispness to a fired product stored at a chilled temperature range. Cellulose ether is preferable, cellulose ether having a viscosity of 2% aqueous solution at 60 ° C. of 120 mPa · s or less is more preferable, cellulose ether having 100 mPa · s or less is more preferable, and cellulose ether having a viscosity of less than 100 mPa · s is particularly preferable, A cellulose ether having a viscosity of 80 mPa · s or less is still more preferred, a cellulose ether having a viscosity of 70 mPa · s or less is still more preferred, and a cellulose ether having a viscosity of 50 mPa · s or less is most preferred. The lower limit of the viscosity of the cellulose ether may be, for example, a cellulose ether having a viscosity of 2% aqueous solution at 60 ° C. of 1.0 mPa · s or more. A cellulose ether may be used independently and may use 2 or more types together. Commercially available cellulose ethers having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less include, for example, Metrolose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd.) and Metroz NE-4000 (Shin-Etsu Chemical Co., Ltd.), which are hydroxypropylmethylcellulose. Co., Ltd.) and Methocel K4M (manufactured by Dow Chemical Company).

  In the plastic fat composition of the present invention, the content of hydroxypropylmethylcellulose whose viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less is not particularly limited, and may be, for example, 0.0001 to 10% by mass. However, if it is too small, there is a possibility that the melted feeling, the crispness, the fluffy feeling, and the sensation of feeling are lowered in the baked product stored in the chilled temperature range. Therefore, it is possible to impart excellent mouth melting feeling, crispness feeling, fluffy feeling, and creaking feeling to a fired product stored in a chilled temperature range, so that the content of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less. The amount is preferably 0.001% or more, more preferably 0.5% by weight or more, and still more preferably 1% by weight or more with respect to the weight of the entire composition. On the other hand, if the content of hydroxypropylmethylcellulose having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less is excessive, the softness, crispness, and meltability of the fired product may be reduced. From this, the content of hydroxypropylmethylcellulose having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less is preferably 5% by mass or less, and preferably 4% by mass or less with respect to the mass of the entire composition. More preferably, it is more preferably 3% by mass or less.

  When the plastic fat composition of the present invention contains water, the cellulose ether may be contained in either the oil phase or the water phase constituting the plastic fat composition, but is preferably contained in the oil phase. Thereby, many cellulose ethers will disperse | distribute in fats and oils, and the melted feeling, crisp feeling, fluffy feeling, and crisp feeling which were excellent in the baked goods stored in a chilled temperature range can be provided. In this respect, the cellulose ether is preferably contained in a larger amount in the oil phase. Specifically, it is preferable that 60% by mass or more of the total amount of cellulose ether contained in the plastic fat composition is contained in the oil phase. 70% by mass or more is more preferably contained in the oil phase, more preferably 80% by mass or more is contained in the oil phase, still more preferably 90% by mass or more is contained in the oil phase, and 95% by mass. The above is most preferably contained in the oil phase.

  The viscosity of a 2% aqueous solution of cellulose ether at 60 ° C. is measured with an SV type viscometer SV-10 (manufactured by A & D Co., Ltd.). The “2% aqueous solution” means that in the cellulose ether aqueous solution containing only cellulose ether with respect to the total mass of the aqueous solution, the content of cellulose ether with respect to the total mass of the aqueous solution is 2% by mass.

  Moreover, the plastic fat composition of the present invention may or may not contain a cellulose ether having a viscosity of a 2% aqueous solution at 60 ° C. of more than 200 mPa · s. Examples of such cellulose ether include Methocel 250M (manufactured by Dow Chemical Co.), which is hydroxypropylmethylcellulose.

(Glycolytic enzyme, phospholipid degrading enzyme)
The plastic fat composition of the present invention contains one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes. As a result, it is possible to impart a mouth melting feeling, a crisp feeling, a fluffy feeling, and a crisp feeling to a fired product stored in a chilled temperature range.

  The type of saccharide-degrading enzyme is not particularly limited. For example, α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, glucose oxidase, cellulase, pullulanase, hemicellulase, pectinase, arabanase, dextranase, Glucanase, mannanase and the like can be mentioned. Among them, the saccharide-degrading enzyme is an α-amylase because it can give an excellent mouth-melting feeling, crispness, fluffy feeling, and sensation to the burned product stored in the chilled temperature range. Glucose oxidase, β-amylase, xylanase and galactanase are preferred. In addition, a saccharide-degrading enzyme may be used individually by 1 type, and may use 2 or more types together.

  The type of phospholipid-degrading enzyme is not particularly limited, and examples thereof include phospholipase A (phospholipase A1, phospholipase A2), phospholipase B, phospholipase C, phospholipase D, etc. Among them, particularly, stored in a chilled temperature range. The phospholipidase is preferably phospholipase A because it can give a melted mouth feel, a crisp feel, a fluffy feel, and a crisp feel to the fired product. In addition, a phospholipid degrading enzyme may be used individually by 1 type, and may use 2 or more types together.

  In the plastic fat composition of the present invention, the content of one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme is not particularly limited. Although it may be in the range of 0.00001 to 1% by mass, if it is too small, there is a possibility that the mouth melting feeling, crisp feeling, fluffy feeling, and crispness that are excellent in the fired product stored in the chilled temperature range may be lowered. . Accordingly, the content of one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes is preferably 0.0001% by mass or more based on the mass of the entire composition. , 0.0002% by mass or more, more preferably 0.0003% by mass or more, particularly preferably 0.001% by mass or more, and 0.005% by mass or more. Even more preferred is 0.01% by weight or more. On the other hand, if the content of one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes is excessive, the dough becomes sticky and workability may be reduced. From this, it is preferable that it is 1 mass% or less, and it is more preferable that it is 0.5 mass% or less. Note that the content of these enzymes may be the amount of saccharide-degrading enzyme alone or the amount of phospholipid-degrading enzyme alone.

(Polyglycerin condensed ricinoleic acid ester)
The plastic fat composition of the present invention may further contain a polyglycerin condensed ricinoleic acid ester, or may not contain it, but by containing, the obtained fired product is stored at a chilled temperature range. Excellent crispness. From this, it is preferable that the plastic fat composition of the present invention contains a polyglycerin condensed ricinoleic acid ester. In particular, when the polyglycerin-condensed ricinoleic acid ester is included together with the thickening polysaccharide, the obtained fired product has excellent crispness and crispness when stored in the chilled temperature range. From this, it is preferable that the plastic fat composition of the present invention contains both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide.

  The kind of polyglycerol condensed ricinoleic acid ester is not specifically limited, For example, the polyglycerol condensed ricinoleic acid ester whose polymerization degree of glycerol is 2-10 is mentioned. Moreover, as a commercial item, Sakamoto Yakuhin Kogyo Co., Ltd. SY glycerol CR-ED (polytype) SY glycerol CR-310 (tetraglycerin polymerization degree 4), SY glycerol CR-500 (hexaglycerol polymerization degree 6), the sun Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), Sunsoft 818SK (hexaglycerin degree of polymerization 6), etc., manufactured by Kagaku Corporation. Among these, since the excellent crispness can be imparted to the baked product stored in the chilled temperature range, the polymerization degree of glycerin is 4 among all polyglycerin condensed ricinoleic acid esters contained in the plastic fat composition of the present invention. It is preferable that the mass of the polyglycerin condensed ricinoleic acid ester which is ˜6 is the largest. The polyglycerol condensed ricinoleic acid ester is an esterified product of polyglycerol and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is a mixture of polyglycerin having different degrees of polymerization, usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Therefore, in a commercial item, it is a mixture of the polyglycerol condensed ricinoleic acid ester of glycerol of a different polymerization degree, The polymerization degree of glycerol of the above-mentioned commercial item has shown the polymerization degree of the most glycerol. In particular, from the viewpoint that excellent crispness can be imparted to a baked product stored in a chilled temperature range, a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin having a degree of polymerization of glycerin of 6). It is preferable to use a condensed ricinoleic acid ester). Moreover, the condensation degree of the ricinoleic acid of polyglycerin condensed ricinoleic acid ester is not specifically limited, For example, what is 2-10 can be used.

  The content of the polyglycerin condensed ricinoleic acid ester is not particularly limited, but in particular, it is possible to impart excellent crispness to the fired product stored in the chilled temperature range, and therefore, the content of the polyglycerin condensed ricinoleic acid ester is 0.00. It is preferably 001 to 5.0% by mass, more preferably 0.005 to 4.0% by mass, still more preferably 0.01 to 2.0% by mass, and 0.1 to 1%. Most preferably, it is 0.0 mass%. In particular, among the polyglycerin condensed ricinoleic acid esters having a total degree of polymerization contained in the plastic fat composition of the present invention, particularly when the mass of the polyglycerin condensed ricinoleic acid ester having a polymerization degree of 4 to 6 is the largest, It is preferable that the content of the polyglycerin-condensed ricinoleic acid ester is within the above-mentioned range, since an excellent crisp feeling can be imparted to the fired product stored in the temperature range.

(Thickening polysaccharide)
The plastic fat composition of the present invention may or may not contain a thickening polysaccharide other than cellulose ether. However, by including it, the obtained baked product is stored at a chilled temperature range. In, it is excellent in a feeling of scratching. From this, it is preferable that the plastic fat composition of the present invention contains a thickening polysaccharide. In particular, as described above, when the polyglycerin-condensed ricinoleate is included together with the thickening polysaccharide, the obtained baked product is excellent in crispness, fluffiness, and crispness when stored in the chilled temperature range.

  The type of thickening polysaccharide is not particularly limited, for example, xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline Examples include cellulose, PGA (propylene glycol alginate), sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashmere gum, curdlan, agar, gelatin and the like. Among these, xanthan gum, gum arabic, and guar gum are preferable, and in particular, xanthan gum is preferable because it can give an excellent striking feeling to a baked product at the time of storage in a chilled temperature range, and the cold water dispersibility of cellulose ether can be improved. Therefore, gum arabic is preferable. These may be used alone or in combination of two or more. Examples of commercially available xanthan gum include SATIAXANE CX915 manufactured by Unitech Foods Co., Ltd. and Novazan 200 manufactured by ADM. Examples of commercially available gum arabic include ticasia gum manufactured by TIC GUMS. Examples of commercially available products of guar gum include VIDOCREM A and VIDOGUM GHK 175 manufactured by Unitech Foods.

  In the plastic fat composition of the present invention, the content of the thickening polysaccharide is not particularly limited, and may be, for example, 0.0001 to 5.0% by mass, but with respect to the total mass of the plastic fat composition. It is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.5% by mass, and still more preferably 0.01 to 0.1% by mass. For example, cellulose ether: guam gum: arabic gum: xanthan gum = 1: 0.001-3: 0.001-3: 0.001-3 can be added. A preparation in which cellulose ether and thickening polysaccharide are mixed in advance can be used, and as a commercially available product, Unite Foods Co., Ltd. Unet Emma Heat LV can be mentioned.

(Other ingredients)
The plastic fat composition of the present invention may be in either a form that does not substantially contain an aqueous phase or a form that contains an aqueous phase. In the case of a form containing an aqueous phase, the plastic fat composition of the present invention is not particularly limited, but may be, for example, margarines. The emulsified form containing the aqueous phase is not particularly limited, and examples thereof 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 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and more preferably based on the total mass of the plastic fat composition. 65 to 98% by mass. In addition, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and still more preferably based on the total mass of the plastic fat composition. 2 to 35% by mass. In particular, the emulsified form is preferably a water-in-oil type because it can impart excellent mouth melting feeling, crisp feeling, fluffy feeling, and creaking feeling to a fired product stored in a chilled temperature range.

  Margarines refer to margarines or fat spreads. A margarine contains 80 mass% or more of fats and oils, and a fat spread contains less than 80 mass% of fats and oils.

  Shortening is mentioned as a form which does not contain an aqueous phase substantially. In the present invention, “substantially does not contain” means that the content of moisture (including volatile components) is 0.5 mass% or less.

  The plastic fat composition of the present invention may or may not contain an emulsifier other than the polyglycerin condensed ricinoleate. Examples of such emulsifiers include monoglycerin fatty acid esters (for example, monoglycerin monopalmitate, monoglycerin monostearate), diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters (glycerin). Acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, etc.), lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, sorbitan Examples include fatty acid esters and polyoxyethylene sorbitan fatty acid esters. These may be used alone or in combination of two or more. Among the emulsifiers other than the above-mentioned polyglycerin condensed ricinoleic acid ester, it is preferable to include a monoglycerin fatty acid ester. Moreover, content of monoglycerin fatty acid ester may contain 0.1-5.0 mass% with respect to the mass of the whole plastic fat composition, for example.

  The plastic fat composition of the present invention may or may not contain conventional known components in addition to the above components. Such known components are not particularly limited, and examples thereof include milk, dairy products, powdered fats and oils, enzymes (enzymes other than glycolytic enzymes and phospholipid degrading enzymes) or proteins, and sugars other than thickening polysaccharides. , Salt, processed egg products, acidulants, pH adjusters, antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, and brewed sake such as wine, sake and beer Examples include food materials and food additives such as various liqueurs, flavoring agents obtained by enzyme treatment of dairy products, spices, coloring ingredients, and fragrances. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of carbohydrates other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), polysaccharides such as oligosaccharides, sugar alcohols, and inulin. Can be mentioned. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of the spices include those containing components such as capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, astaxanthin, anato. Examples of the fragrances include butter flavor and milk flavor.

(Use)
The use of the plastic fat composition of the present invention is not particularly limited and can be used for confectionery or bread making. Examples of confectionery or bread making include roll-in use, kneading use, butter cream use, spread use, and the like. In particular, the plastic fat composition of the present invention is suitable for use as a confectionery or bread product stored in a chilled temperature range. Moreover, when the plastic fat composition of the invention is used by kneading it into confectionery or bread, it can impart a mouth melting feeling, a crisp feeling, a fluffy feeling, and a crisp feeling excellent to a baked product stored in a chilled temperature range. From this, it is preferable to use the plastic fat composition of the present invention for confectionery or bread kneading. In addition, it is preferably used for roll-in from the viewpoint of imparting excellent mouth melting feeling, crispness feeling, fluffy feeling, and scratching feeling to a fired product stored in a chilled temperature range. In addition, “for confectionery or bread kneading” refers to being used by being kneaded into a confectionery or bread dough. A baked product to which a plastic fat composition “for confectionery or bread kneading” is added is produced by baking the dough with the plastic fat composition kneaded into the dough. “For roll-in” refers to use by being folded into a confectionery or bread dough. The fired product to which the plastic fat composition for “roll-in” is added has the plastic fat composition sandwiched between layers of the dough, and the plastic fat composition is folded in layers in the dough by repeating extension and folding. The dough is baked and manufactured.

  The dough used for the production of the fired product of the plastic fat composition of the present invention is mainly limited to flour, and the flour is not particularly limited as long as it is usually blended into the dough of the fired product. For example, wheat flour (strong flour, medium flour, thin flour, etc.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, millet (millet, millet, amaranth etc.), potato flour, etc. .

  In addition to the flour and the plastic fat composition of the present invention, the dough may or may not contain conventional known ingredients. Such known components are not particularly limited, and examples thereof include milk, dairy products, powdered oils and fats, enzymes or proteins, thickening polysaccharides, sugars other than thickening polysaccharides, salts, processed egg products, and acidulants. Enzymatic treatment of pH adjusters, antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, brewed liquor such as wine, sake and beer, various liqueurs, and dairy products Food materials and food additives such as flavoring agents, spices, coloring ingredients, and flavorings. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Thickening polysaccharides include xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline cellulose, PGA (propylene glycol alginate) ), Sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashmere gum, curdlan, agar, gelatin and the like. Examples of carbohydrates other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), polysaccharides such as oligosaccharides, sugar alcohols, and inulin. Examples of antioxidants that can be mentioned include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Can be mentioned. Examples of the spices include those containing components such as capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, astaxanthin, anato. Examples of the fragrances include butter flavor and milk flavor.

  Bread that is used in combination with ingredients (for example, sandwiched ingredients such as sandwiches) may take away the moisture of the bread depending on the type of ingredients, so the resulting bread should be stored in a chilled temperature range. A feeling is likely to occur, and the feeling of scratching is likely to be impaired. Examples of foods that take away the moisture of bread include eggplant, peanut cream, and jams (strawberry, blueberry, apple, etc.). In addition, depending on the type of food, the water content of the food is easily transferred to the bread, and the resulting bread is likely to lose its fluffy feeling and crispness (particularly, crispiness) due to storage in the chilled temperature range. Examples of foods that easily transfer moisture to bread include vegetables and eggs (filling). Moreover, the bread combined with the ingredients requires a cutting process in order to sandwich the ingredients, and there is a problem that bread crumbs are generated at the time of cutting. In particular, a slice such as a sandwich that is sliced as thin as about 1 centimeter has a lot of bread crumbs, and the bread dries quickly, so that the crispness is more likely to deteriorate when stored in a chilled temperature range. With respect to such problems, according to the plastic fat composition of the present invention, as described above, it is possible to impart an excellent crisp feeling to the baked product. Even when moisture moves, the fluffy and crisp feel is unlikely to decline, and the texture is also unlikely to decline in chilled storage, and it is easy to prevent bread crumbs during cutting. In the present specification, it is preferably used for the production of “foodstuff-containing bread”. Examples of the ingredient-mixed bread include sandwiches, dock breads, butter rolls, buns, Danish, croissants and the like.

<Method for producing plastic fat composition>
The plastic fat composition of the present invention can be produced by a known method. For example, in a form containing a water phase (such as margarine), an oil phase containing the oil composition of the present invention and an aqueous phase are appropriately heated, mixed and emulsified, and then combined with a combinator, a perfector, It can be quenched and chilled by a cooling mixer such as a botator or a nexus. Those that do not contain an aqueous phase (shortening, etc.) can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, botator, nexus, etc. after heating the oil phase containing the oil composition of the present invention. Can do. Further, if necessary, it can be obtained by blowing an inert gas such as nitrogen gas in a cooling mixer or by aging (tempering) after quenching.

  When the plastic fat composition of the present invention contains an aqueous phase, the cellulose ether, the enzyme (one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme), the aqueous phase, the oil It can be added to either the phase or after emulsification, but it is preferably added to the oil phase. In addition, optional components such as polyglycerin condensed ricinoleic acid ester and thickening polysaccharide can also be added to any of the aqueous phase, oil phase, and emulsified, but adding to and dispersing in the oil phase can disperse in the dough. Is improved, and it is preferable that the baked product has a feeling of creaking and is less likely to become lumpy.

  The fats and oils used for the production of the plastic fat composition of the present invention are not particularly limited, but palm fats, lauric fats, lard, beef fat, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, Safflower oil, olive oil, sesame oil, iripe fat, mango fat, monkey fat, shea fat, cocoa butter, milk fat, fractionated oils or processed oils thereof (one or more treatments of hardening and transesterification were performed) ), MCT (medium chain fatty acid triglyceride) and the like. In addition, lauric fats and oils are fats and oils whose lauric acid content in all the constituent fatty acids is 30% by mass or more, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. Is a fat having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more, and examples thereof include palm oil, palm fractionated oil, and these hardened oils. In order to appropriately adjust the content of the constituent fatty acid that is a saturated fatty acid in the fat, it is preferable to select one or more of these fats as the fat. In order to appropriately adjust the content of oleic acid bonded to the 2-position of triglyceride and the content of saturated fatty acid in the entire fat and oil, these fats and oils are preferably used in combination of two or more. Examples of the hardened oil include a partially hardened oil and an extremely hardened oil, but it is preferable to use an extremely hardened oil because it hardly contains the above-described trans fatty acid.

  The plastic fat / oil composition of the present invention preferably contains a transesterified fat / oil as the fat / oil. Among the transesterified fats and oils, transesterified fats and oils of palm-based fats and oils or transesterified fats and oils of lauric fats and palm-based fats and oils are preferable. Examples of the lauric fats and oils that are the raw materials of the transesterified fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils, and these may be used alone or in combination of two or more. May be used in combination. Examples of the palm-based fats and oils that are raw materials for the transesterified fats and oils include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. May be. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used.

  Below, the more specific illustration is shown about the fats and oils used for manufacture of the plastic fat composition of this invention. The fats and oils of this invention can be prepared by combining the following A fats and oils, B fats and oils, and C fats and oils, for example.

(A fat)
In the present specification, the “A fat” refers to a fat having a trisaturation amount of 20 to 50 mass% and an iodine value of 20 to 50. Examples of such A fats and oils include, but are not particularly limited to, for example, palm oils and fats, vegetable oils and fats such as transesterified fats and oils of palm oils and fats, and animal fats and oils such as milk fats. Can also be used. Above all, the use of palm fractionated hard oil, transesterified oil of palm oil and lauric oil leads to crystal nuclei.As a result, crystals of other oils and fats are induced, and the amount of crystals is secured. Can be granted. In the present specification, the “tri-saturation amount” of fats and oils refers to the mass of tri-saturated fatty acid glycerides contained in the fats and oils with respect to the total mass of the fats and oils. This means the mass of trisaturated fatty acid glycerides contained in A fat and oil relative to the total weight of A fat.

(B fat)
In the present specification, “B fat” refers to fat having a trisaturation amount of less than 2 to 20% by mass. (However, “B oil and fat” does not include the above-mentioned “A oil and fat” and “C oil and fat” described later.) Such B oil and fat are not particularly limited, but for example, plants other than A oil and fat and C oil and fat. Fats and oils, animal fats and oils (such as lard and beef tallow), fractionated oils thereof, hardened oils, and transesterified fats and oils are exemplified. Especially, considering compatibility with A fats and oils, it is preferable to use palm oils and palm oils that are palm-based fats and oils, palm fraction soft parts, transesterified fats and fats of pork fractions, pork fats, and the like.

(C fat)
In the present specification, the “C fat” refers to a fat having a trisaturation amount of less than 2% or a fat having a trisaturation amount of more than 50% by mass.

  Fats and oils having a trisaturation amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more.

  Fats and oils with a trisaturation amount exceeding 50% by mass are not particularly limited, but are vegetable oils or animal fats or hardened oils thereof (partially hydrogenated oils or extremely hardened oils), hard oils of fractionated oils, and fats and oils containing them. Transesterified oils and fats, etc. from Among these, it is preferable to use an extremely hardened oil of vegetable oils or animal oils, or transesterified oils and fats containing oils containing them as raw materials. Examples of vegetable oils include palm oil and palm kernel oil. Examples of extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm core extremely hardened oil, rapeseed extremely hardened oil, and soybean. Examples include extremely hardened oils. Examples of the extremely hardened oil of animal fats include pork fat extremely hardened oil, beef fat extremely hardened oil, and the like. From the viewpoint of improving the meltability of the fired product, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

  The blending ratio of the A fats, B fats, and C fats described above is preferably 0 to 70% by mass with respect to the total fats and oils, and the B fats are 45 to 100 with respect to the total fats and oils. It is preferable to mix | blend by the mass%, and it is preferable to mix | blend C fats and oils at 0-52 mass% with respect to all the fats and oils.

<Food with added plastic fat composition>
This invention includes the foodstuff to which the said plastic fat composition was added.

  The food of the present invention is not particularly limited, but is preferably a baked product. The baked product is not particularly limited, and for example, confectionery (for example, pie, cake (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, shoes, donuts, etc.), bread (bread bread, confectionery bread, croissant, Danish, Bagel, Roll bread, Copper bread, Vans, etc.). Since the said plastic fat composition is added to this invention, it is preferable that it is the confectionery or bread | pan stored at a chilled temperature range. In addition, when the food of the present invention is bread, bread crumbs are particularly prone to be produced at the time of cutting. However, by adding the plastic fat composition of the present invention, it is easy to prevent bread crumbs at the time of cutting, and it is possible to give an excellent crisp feeling to the baked product. For this reason, the food of the present invention is preferably bread. In particular, the food of the present invention is preferably a food-containing bread because it can suppress the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the bread with food ingredients include sandwiches, dock breads, butter rolls, buns and the like. In particular, the bread containing food ingredients such as sandwiches is easy to prevent bread crumbs at the time of cutting in spite of being thin, and can also give a feeling of scratching even when stored in a chilled temperature range, the food of the present invention is It is preferable that it is a foodstuff mixing | blending bread | pan stored in a chilled temperature range.

<Food texture improver>
The present invention relates to a texture improvement agent for a baked product, which is added to a plastic fat composition for confectionery or bread making, wherein a 2% aqueous solution at 60 ° C. has a viscosity of 200 mPa · s or less, and a sugar A texture enhancer containing one or more enzymes selected from the group consisting of a degrading enzyme and a phospholipid degrading enzyme is included.

  In the present invention, the “texture of the baked product” refers to one or more selected from the group consisting of a mouth melting sensation, a crispness sensation, a fluffy sensation, and a striking sensation. In addition, the “texture improving agent for baked products” is added to a plastic fat composition for confectionery or bread making, and the texture of the baked product obtained by baking the dough to which the plastic fat composition is added. It refers to the use that improves. The dough in this case refers to a commonly used confectionery or bread dough. The baked product is the same as the confectionery or bread in the above-described plastic fat composition of the present invention. The cellulose ether can use the same thing as the cellulose ether in the plastic oil-fat composition of this invention mentioned above. The plastic fat composition of the present invention is the same as the plastic fat composition of the present invention described above. The texture improver of the fired product of the present invention is preferably a texture improver in the chilled temperature range.

<Storage stability improver for fired products>
The present invention is a storage stability improver for a baked product, which is added to a plastic fat composition for confectionery or bread making, and a cellulose ether having a viscosity of 2% aqueous solution at 60 ° C. of 200 mPa · s or less, A storage stability improver comprising one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes is included.

  In the present invention, “storage stability of a baked product” refers to, for example, that the texture of the baked product is hardly impaired when stored (including when stored in a chilled temperature range). The “baked product storage stability improver” is added to a plastic fat composition for confectionery or bakery, and the burned product obtained by baking the dough to which the plastic fat composition is added is stored. It refers to an application that improves stability. The dough in this case refers to a commonly used confectionery or bread dough. The baked product is the same as the confectionery or bread in the above-described plastic fat composition of the present invention. The cellulose ether can use the same thing as the cellulose ether in the plastic oil-fat composition of this invention mentioned above. The plastic fat composition of the present invention is the same as the plastic fat composition of the present invention described above. The storage stability improver of the fired product of the present invention is preferably a storage stability improver in the chilled temperature range.

<Method of improving the texture of the fired product>
The present invention provides a confectionery or a product comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme. It includes a method for improving the texture of the baked product of the dough to which the plastic fat composition is added by blending it into the plastic fat composition for bread.

  In the present invention, the “texture of the baked product” refers to one or more selected from the group consisting of a mouth melting sensation, a crispness sensation, a fluffy sensation, and a striking sensation. The present invention is preferably a method for improving the texture of the fired product in the chilled temperature range.

  As the baked product, the same confectionery or bread as in the above-described plastic fat composition of the present invention can be used. As the dough, a commonly used confectionery or bread dough can be used. The cellulose ether can use the same thing as the cellulose ether in the plastic oil-fat composition of this invention mentioned above. Moreover, the component mix | blended with the plastic fat composition of this invention mentioned above can be used for the plastic fat composition used for the method of this invention.

<Method for improving storage stability of fired product>
The present invention provides a confectionery or a product comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme. It includes a method for improving the storage stability of the baked product of the dough to which the plastic fat composition is added by blending it into the plastic fat composition for bread.

  In the present invention, “storage stability of a baked product” refers to, for example, that the texture of the baked product is hardly impaired when stored (including when stored in a chilled temperature range).

  As the baked product, the same confectionery or bread as in the above-described plastic fat composition of the present invention can be used. As the dough, a commonly used confectionery or bread dough can be used. The cellulose ether can use the same thing as the cellulose ether in the plastic oil-fat composition of this invention mentioned above. Moreover, the component mix | blended with the plastic fat composition of this invention mentioned above can be used for the plastic fat composition used for the method of this invention. The present invention is preferably a method for improving the storage stability of a fired product in a chilled temperature range.

<Production of plastic fat composition and bread>
(Manufacture of transesterified fats and oils)
[Transesterified oil] (A oil)
Palm oil (PO) 67.5% by mass, palm kernel oil (PKO) 15% by mass, palm extremely hardened oil (PHmax) 5% by mass, palm core extremely hardened oil (PKHmax) 12.5% by mass, Sodium methylate was added as an ester exchange reaction under reduced pressure. After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified oil and fat. The iodine value of the transesterified oil and fat was 39, and the trisaturation amount was 25.7% by mass.

[Palm fractionation soft part transesterified oil] (B fat-1)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The iodine value of the palm fraction soft part transesterified oil and fat was 56, and the trisaturation amount was 9.1% by mass.

[Palm oil transesterified oil] (B oil-2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The iodine value of the palm oil transesterified oil was 53, and the trisaturation amount was 13.7% by mass.

(Manufacture of margarine for confectionery or bread making)
The oil phase was prepared by adjusting the temperature at 75 ° C. with the fats and oils shown in Tables 1, 2, 7 and 8 described later. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of an aqueous phase is added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then quenched and quenched with a perfector. The margarine which concerns on Examples 1-25, 76-100, Comparative Examples 1-5, and 16-20 which are oil-fat compositions was manufactured. About the margarine which mix | blended the cellulose ether, after mixing fats and oils so that it might become a mixture ratio of Table 1, 2, 7, 8, after adding a cellulose ether to fats and oils, temperature control was performed. However, in Comparative Examples 2 and 17, as described later, since cellulose ether is added to the dough of the baked product, margarine does not contain cellulose ether. For those blended with enzymes (α-amylase, glucose oxidase, phospholipase A2), add the enzymes to the fats and oils after mixing the fats and oils so that the blending ratios shown in Tables 1, 2, 7, and 8 are adjusted. went. For those to which an emulsifier (polyglycerin condensed ricinoleate, monoglycerin monofatty acid ester) is added, the emulsifier is added to the oil phase so that the blending ratios shown in Tables 1, 2, 7, and 8 are obtained when preparing the oil phase. After the addition, the temperature was adjusted. About what added thickening polysaccharide (xanthan gum, guar gum, gum arabic), after temperature adjustment, thickening polysaccharide was disperse | distributed to the oil phase as shown in Table 1, 2, 7, 8. The palm fractionated hard oil had an iodine value of 34 and used an oil and fat having a trisaturation amount of 25.8% by mass, and the palm fractionated soft oil used an oil and fat having an iodine value of 56.

(Manufacture of confectionery or bread roll-in margarine)
The oil phase was prepared by adjusting the temperature at 75 ° C. with fats and oils shown in Tables 5 and 6 described later. On the other hand, 2.0 parts of skim milk powder and 1.0 part of sodium chloride were added to 14 parts of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of an aqueous phase was added to 84.5 parts of the oil phase obtained above, and the mixture was stirred with a propeller stirrer and emulsified into a water-in-oil type. The margarine for roll-in which concerns on Examples 51-75 and Comparative Examples 11-15 which are plastic oil-fat compositions was shape | molded in the * 21cm * 1cm sheet form. About the margarine which mix | blended the cellulose ether, after mixing fats and oils so that it might become a mixture ratio of Table 5, 6, after adding a cellulose ether to fats and oils, temperature control was performed. However, in Comparative Example 12, as described later, since cellulose ether is added to the dough of the fired product, margarine does not contain cellulose ether. About what mix | blended the enzyme ((alpha) amylase, glucose oxidase, phospholipase A2), after mixing fats and oils so that it might become a mixture ratio of Table 5, 6, after adding an enzyme to fats and oils, temperature control was performed. For those to which an emulsifier (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) is added, the emulsifier is added to the oil phase so that the blending ratios shown in Tables 5 and 6 are obtained when the oil phase is prepared. The temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 5 and 6 after temperature adjustment. The palm fractionated hard oil had an iodine value of 34 and used an oil and fat having a trisaturation amount of 25.8% by mass, and the palm fractionated soft oil used an oil and fat having an iodine value of 56.

(Manufacture of shortenings for confectionery or bread kneading)
In Examples 26 to 50 and Comparative Examples 6 to 10, the emulsifiers (polyglycerin condensed ricinoleic acid ester, Monoglycerin monofatty acid ester), and for Examples 26 to 50 and Comparative Examples 6 and 8 to 10, cellulose ether is further added and mixed. For Examples 26 to 50 and Comparative Examples 7 to 10, further enzymes are added. (Α-amylase, glucose oxidase, phospholipase A2) was added and mixed, and after adjusting the temperature to 75 ° C., for Examples 42, 43 and 50, thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added to the oil phase. Dispersing and quenching with a perfector, the shortening according to Examples 26 to 50 and Comparative Examples 6 to 10 which are plastic oil and fat compositions And elephants. In Comparative Example 7, as described later, since cellulose ether is added to the baked product dough, the shortening does not contain cellulose ether.

(Cellulose ether)
The viscosity of the cellulose ether used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples and a 2% aqueous solution of each cellulose ether at 60 ° C. (hereinafter sometimes simply referred to as “viscosity”) is shown below. . The blending ratio is as described in Tables 1 to 8 described later.
Metroz NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 5.19 mPa · s)
Metroz NE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 40.0 mPa · s)
Methocel K4M (Dow Chemical Co., viscosity: 19.8 mPa · s)
Methocel K250M (Dow Chemical Co., viscosity: 210mPa · s)

(enzyme)
The enzyme used for preparation of the oil-fat composition of the said Example and a comparative example is shown below. The blending ratio is as described in Tables 1 to 4 described later.
α-amylase (Novamil 10000BG, Novo Nordisk Pharma Co., Ltd.)
Glucose oxidase (Hyderase 15, Amano Enzyme, Inc.)
Phospholipase A2 (Denabak RICH, manufactured by Nagase Sangyo Co., Ltd.)

(emulsifier)
The emulsifier used for preparation of the oil-fat composition of the said Example is shown below. The blending ratio is as described in Tables 1 to 8 described later.
Polyglycerin-condensed ricinoleic acid ester (SY Glister CR-500, degree of polymerization 6, Sakamoto Pharmaceutical Co., Ltd.)
In addition, the polymerization degree of the polyglycerin condensed ricinoleic acid ester indicates the highest degree of polymerization in the polymerization degree of glycerin of the polyglycerin condensed ricinoleic acid ester.
Monoglycerin fatty acid ester (Emulsy MS, manufactured by Riken Vitamin Co., Ltd.)

(Thickening polysaccharide)
The thickening polysaccharides used for preparing the oil and fat compositions of the above examples are shown below. The blending ratio is as described in Tables 1 to 8 described later.
Xanthan gum (SATIAXANE CX915, manufactured by Unitech Foods)
Guam (VIDOCREM A, manufactured by Unitech Foods Co., Ltd.)
Gum arabic (Tikacia gum, manufactured by TIC GUMS)

(Manufacture of bread)
Using each margarine or shortening obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer ball, and mixing was performed using a hook at a low speed of 4 minutes and a medium low speed of 1 minute. About the comparative example 2 and the comparative example 7, the cellulose ether was mix | blended so that it might become the ratio of Table 2, 4 before mixing. The raising temperature was 24 ° C. Thereafter, fermentation was performed for 4 hours under the conditions of 27 ° C. and humidity of 75%. The end point temperature of the fermentation was 29 ° C. After the fermentation, a medium seed dough was obtained. Then, after mixing the materials other than margarine or shortening manufactured above and medium-sized dough at a low speed of 3 minutes and a medium high speed of 3 minutes, the margarine or shortening manufactured above is added, and then the low speed of 3 minutes and a medium low speed of 4 Mix in minutes to get bread dough. The soaking temperature was 28 ° C. Then, after taking the floor time for 20 minutes at room temperature, the bread dough was molded and placed in a baking mold for 3 kg, fermented with a proofer at 38 ° C and 80% humidity for 45 minutes, and then baked at 200 ° C for 40 minutes. And the bread concerning Examples 1-50 and Comparative Examples 1-10 was manufactured. After allowing the baked bread to cool at room temperature, put it in a polypropylene bag, store it in a thermostatic bath at 20 ° C. for 1 day, slice it to a thickness of 10 mm, and further store it in a bag at 5 ° C. for 3 days This was used for each evaluation described later. The composition of the bread described above is shown below.

[Contains bread]
・ Mixed seed compounded powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / Main body blended Powerful powder 30 parts by weight Sucrose 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine Or shortening 5 parts by weight water 25 parts by weight

(Manufacture of bread rolls)
Using each margarine or shortening obtained above, a roll bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were charged into a mixer ball, and mixing was performed using a hook at a low speed of 3 minutes and a medium low speed of 2 minutes. About the comparative example 2 and the comparative example 7, the cellulose ether was mix | blended so that it might become the ratio of Table 2, 4 before mixing. The raising temperature was 24 ° C. Thereafter, fermentation was carried out for 3 hours under the conditions of 27 ° C. and 75% humidity. The end point temperature of the fermentation was 29 ° C. After the fermentation, a medium seed dough was obtained. Thereafter, the materials other than margarine or shortening produced above and medium seed dough were mixed at a low speed of 3 minutes and a medium high speed of 6 minutes, and then the margarine or shortening produced above was added and mixed to obtain bread dough. The soaking temperature was 28 ° C. Then, after taking the floor time for 20 minutes at room temperature, the bread dough was formed into a roll, fermented with a proofer at 38 ° C. and 80% humidity for 60 minutes, and then baked at 200 ° C. for 9 minutes. And the roll bread which concerns on Comparative Examples 1-10 was manufactured. The fired bread roll was allowed to cool at room temperature, then placed in a polypropylene bag, stored in a bag at 5 ° C. for 4 days, and used for each evaluation described below. The composition of the rolls described above is shown below.

[Containing rolls]
・ Mixed seed compounded powder 70 parts by weight Yeast 3 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight ・ Main body blended by powerful powder 30 parts by weight Sucrose 18 parts by weight Salt 1.2 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 Parts by weight plastic oil composition 10 parts by weight water 16 parts by weight

(Manufacture of Danish)
Using each margarine obtained above, Danish was produced with the following composition. Specifically, materials other than roll-in 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 shortening Z The dough was obtained by mixing at low speed for 2 minutes and mixing at low speed for 4 minutes. About the comparative example 12, the cellulose ether was mix | blended so that it might become the ratio of Table 6 before mixing. The dough was allowed to retard at room temperature for 30 minutes at room temperature and then overnight at 0 ° C. The roll-in 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 a 10 cm square (10 cm × 10 cm), fermented with a proofer at 35 ° C. and a humidity of 75% for 60 minutes, and then baked at 200 ° C. for 14 minutes. The Danish which concerns on Comparative Examples 11-15 was manufactured. After allowing the baked Danish to cool at room temperature, it was placed in a polypropylene bag, stored in a thermostatic bath at 20 ° C. for 1 day, and further stored in a bag at 5 ° C. for 4 days, and then used for each evaluation described below. . The composition of the Danish as described above is shown below.

[Combination of Danish]
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 part by weight Water 53 parts by weight Roll 21 parts by mass for 100 parts by mass of margarine dough for in

(Manufacture of pound cake)
Using each margarine obtained above, a pound cake was obtained with the following composition. Margarine and white sucrose were rubbed together and the specific gravity was adjusted to 0.75. Thereafter, all the eggs were gradually added together, and finally, the flour and baking powder were added together and mixed so that the final specific gravity was 0.8 to 0.85 to obtain a dough. For Comparative Example 17, cellulose ether was blended in the ratio shown in Table 8 before whipping. The dough was poured into a pound mold and baked at 165 ° C. for 35 minutes to produce pound cakes according to Examples 76 to 100 and Comparative Examples 16 to 20. After allowing the baked pound cake to cool at room temperature, it is placed in a polypropylene bag, stored in a thermostatic bath at 20 ° C for 1 day, sliced to a thickness of 10 mm, and further stored in a bag at 5 ° C for 3 days. Then, it used for each evaluation mentioned later. The compounding of the above-described pound cake is shown below.

[Pound cake formulation]
Soft flour 100 parts by weight Upper white sugar 100 parts by weight Margarine 100 parts by weight Whole egg 100 parts by weight Baking powder 2 parts by weight

<Evaluation>
Regarding the bread, rolls, Danish or pound cake stored under the above conditions, the feeling of melting in the mouth, the crispness, the fluffy feeling, and the feeling of tingling were evaluated by the following 12 criteria using 12 panels. The panel conducted a discrimination test for five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference discrimination test, a food taste discrimination test, and a standard odor test, and each of the tests was judged to be suitable. Five men in their 20s and 40s and seven women were selected.

(Mouth melting feeling)
The bread, roll, Danish or pound cake was eaten, and the mouth melting feeling in the mouth was evaluated on the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the mouth melt feeling was good ◎: 8-10 out of 12 people evaluated that the mouth melt feeling was good ○: 6-7 out of 12 people melted in the mouth △: 3 to 5 out of 12 people evaluated that the mouth melted feeling was good ×: 2 or less out of 12 people evaluated that the mouth melted feeling was good

(Crispness)
The bread, roll, Danish or pound cake was eaten, and the crispness in the mouth was evaluated on the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that crispness was good ◎: 8-10 out of 12 people evaluated that crispness was good ◯: 6-7 out of 12 people were crisp △: 3-5 out of 12 people evaluated that the crispness was good ×: 2 or less out of 12 people evaluated that the crispness was good

(Fluffy feeling)
A bread, roll, Danish or pound cake was eaten, and the fluffiness in the mouth was evaluated on the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that fluffy feeling was good ◎: 8-10 out of 12 people evaluated that fluffy feeling was good ○: 6-7 out of 12 people were fluffy △: 3-5 out of 12 people evaluated that fluffy feeling was good ×: 2 or less out of 12 people evaluated that fluffy feeling was good

(Scratch feeling)
A bread, roll, Danish or pound cake was eaten, and the texture in the mouth was evaluated on the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the sensation is good ◎: 8 to 10 out of 12 people evaluated that the sensation was good ○: 6 to 7 out of 12 people △: 3-5 out of 12 people evaluated that the sensation is good ×: 2 out of 12 people evaluated that the sensation was good

<Evaluation results>
Tables 1 and 2 below show the composition of margarine according to Examples 1 to 25 and Comparative Examples 1 to 5 and the evaluation results for bread or rolls according to Examples 1 to 25 and Comparative Examples 1 to 5. Tables 3 and 4 below show the composition of the shortening according to Examples 26 to 50 and Comparative Examples 6 to 10 and the evaluation results for bread or rolls according to Examples 26 to 50 and Comparative Examples 6 to 10. Tables 5 and 6 below show the margarine compositions according to Examples 51 to 75 and Comparative Examples 11 to 15 and the evaluation results with respect to Danish according to Examples 51 to 75 and Comparative Examples 11 to 15, respectively. The compositions of margarine according to Examples 76 to 100 and Comparative Examples 16 to 20 and the evaluation results for the pound cakes according to Examples 76 to 100 and Comparative Examples 16 to 20 are shown in Tables 7 and 8 below.

  In addition, the numerical value of each column of "Oil and fat combination" in Tables 1-8 means the compounding quantity (mass%) with respect to the mass of the whole fats and oils of each compounded fats and oils. The numerical value of the column of "saturated fatty acid" in Tables 1-4 means content (mass%) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole fats and oils. The numerical value in the column of “2-position oleic acid” in Tables 1 to 8 is the second position of the triglyceride contained in the plastic fat composition relative to the total mass of the fatty acid bonded to the second position of the triglyceride contained in the plastic fat composition. Means the mass (% by mass) of oleic acid bound to. The numerical values in the column of “2-position lauric acid amount” in Tables 1 to 8 are the second position of the triglyceride contained in the plastic fat composition relative to the total mass of the fatty acid bonded to the second position of the triglyceride contained in the plastic fat composition. Means the mass (% by mass) of lauric acid bound to. The numerical value of the column of "Tri saturated acid amount" in Tables 1-8 means the mass with respect to the mass of the whole fats and oils of SSS type triglyceride (tri saturated fatty acid glyceride). The numerical values in the columns of “cellulose ether”, “emulsifier”, “thickening polysaccharide”, and “enzyme” in Tables 1 to 8 are the content of each component relative to the total mass of the plastic fat composition (mass%). ). The “abuse test” in Tables 1 to 8 means that bread or pound cake is stored in a thermostatic bath at 20 ° C. for 1 day, sliced to a thickness of 10 mm, and further in a bag at 5 ° C. for 3 days. It means a test after storage (5 ° C. storage D + 3), and for roll bread or Danish, it means a test after storage at 5 ° C. for 4 days (5 ° C. storage D + 4).

  As shown in Tables 1-8, the baked product (bread bread, roll bread, Danish or pound cake) to which the plastic fat composition (margarine or shortening) according to Examples 1 to 100 was added is melt-dissolved when stored at 5 ° C. The evaluation of crispness, fluffiness, and crispness was high. On the other hand, the baked product (bread bread, roll bread, Danish or pound cake) to which the plastic fat composition according to Comparative Examples 1 to 20 (margarine or shortening) is added has a mouth melting feeling, a crisp feeling, a fluffy feeling, and a crisp feeling. All evaluations were low. The plastic fat compositions according to Examples 1 to 100 are all cellulose ethers in which the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, and the viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less. And a saccharide-degrading enzyme or phospholipid-degrading enzyme. On the other hand, the plastic fat composition according to Comparative Examples 1 to 20 has a 2-position oleic acid amount of 25% by mass or more and 55% by mass or less, and the viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less. It does not satisfy all the conditions of containing a cellulose ether and containing a saccharide-degrading enzyme or a phospholipid-degrading enzyme. More specifically, although the plastic fat composition according to Comparative Examples 3, 8, 13, and 18 contains cellulose ether, the viscosity of the cellulose ether is 210 mPa · s, and these have a viscosity of over 200 mPa · s. It contains only cellulose ether. In the plastic fat composition according to Comparative Examples 4, 9, 14, and 19, the amount of 2-position oleic acid is less than 25% by mass. In the plastic fat composition according to Comparative Examples 5, 10, 15, and 20, the amount of 2-position oleic acid is more than 55% by mass. The plastic fat composition according to Comparative Examples 1, 6, 11, and 16 does not contain a saccharide-degrading enzyme and a phospholipid-degrading enzyme. From these results, the plastic fat composition contains cellulose ether having a 2-position oleic acid amount of 25% by mass to 55% by mass and a viscosity of a 2% aqueous solution at 60 ° C. of 200 mPa · s or less. In addition, it has been found that by containing a saccharide-degrading enzyme or a phospholipid-degrading enzyme, it is possible to impart a good mouth-melting feeling, crispness feeling, fluffy feeling, and crispness to the fired product even when stored in a chilled temperature range . Moreover, although the baked goods which concern on the comparative examples 2, 7, 12, and 17 contain a cellulose ether, evaluation of a feeling of melting in a mouth, a crisp feeling, a fluffy feeling, and a bitter feeling was low. In Examples 1 to 100, cellulose ether was added to the fats and oils, whereas in Comparative Examples 2, 7, 12, and 17, they were added directly to the dough of the baked product. As a result, it is important to contain cellulose ether in the plastic fat composition in order to improve the mouth melting feeling, crispness feeling, fluffy feeling, and scratching feeling of the fired product. It was shown that the feeling of melting in the mouth, the crispness, the fluffy feeling, and the feeling of scratching did not improve. In addition, the plastic fat composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 contains a cellulose ether having a viscosity of 200 mPa · s or less, and includes a saccharide-degrading enzyme or a phospholipid-degrading enzyme. In spite of inclusion, each evaluation was low, but this is a relative evaluation compared to each example. Here, although not shown in Tables 1-8, cellulose ether and saccharide-degrading enzyme or phospholipid-degrading enzyme for the plastic fat composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, 20 And a plastic fat composition having the same composition except that (Comparative Examples 4-2, 5-2, 9-2, 10-2, 14-2, 15-2, 19-2, 20-2) As a result of the same evaluation using Comparative Example 4, the plastic oil composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 was superior to the fired product during storage in the chilled temperature range. It was found that the mouth melted, crisp, fluffy and crisp. That is, the evaluation of the plastic fat composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 means that it was relatively low compared to Examples, and these From the results, the plastic fat composition contains cellulose ether having a viscosity of 200 mPa · s or less and a saccharide-degrading enzyme or phospholipid-degrading enzyme. It was found to improve the feeling, fluffy feeling, and crispness.

  In the plastic fat composition according to Examples 12, 37, and 62, the amount of 2-position lauric acid is less than 1.0% by mass. The plastic fat composition according to Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86 has a lauric acid amount of 2-position of 0.0% by mass (no triglyceride in which lauric acid is bonded to the 2-position). ). Examples 1-4, 6, 7, 13-15, 19, 20, 22-24, 26-29, 31, 32, 38-40, 44, 45, 47-49, 51-54, 56, 57, 63-65, 69, 70, 72-74, 76-79, 81, 82, 87-90, 94, 95, 97-99, the plastic fat composition is a triglyceride in which lauric acid is bonded to the 2-position. Total content is 1.0 mass% or more with respect to the mass of the whole fats and oils. All of these examples are common in that they do not contain polyglycerin-condensed ricinoleate or thickening polysaccharide. Here, in Examples 12, 37, and 62, the evaluation of melting feeling was “◯” and the evaluation of crispness was “「 ”. In Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86, the evaluations of both the mouth melting feeling and the crispness feeling were “◯”. On the other hand, Examples 1-4, 6, 7, 13-15, 19, 20, 22-24, 26-29, 31, 32, 38-40, 44, 45, 47-49, 51-54, 56, 57, 63 to 65, 69, 70, 72 to 74, 76 to 79, 81, 82, 87 to 90, 94, 95, and 97 to 99 are both melted and crisp. The evaluation was “◎” or “◎ +”. From this result, when the total content of triglyceride having lauric acid bonded at the 2-position is 1.0% by mass or more based on the total mass of the fat and oil, the melted feeling of the fired product during storage in the chilled temperature range It was also found that the crispness (especially the mouth melting feeling) was improved. In Examples 16, 41, 66 and 91, the total content of triglycerides in which lauric acid was bonded to the 2-position of the plastic fat composition was 1.0% by mass or more based on the total mass of the fat. Nevertheless, the evaluation of the crispness feeling “◯” is presumed that the content of the constituent fatty acid, which is a saturated fatty acid, was relatively small with respect to the mass of the constituent fatty acid in the entire oil and fat. In Examples 21, 46, 71, and 96, the total content of triglycerides in which lauric acid was bonded to the 2-position of the plastic oil / fat composition was 1.0% by mass or more based on the total mass of the oil / fat. Nevertheless, it is estimated that the reason why the meltability evaluation was “◯” was that the blended amount of cellulose ether was relatively large.

  In the plastic fat composition according to Examples 13, 38, 63, and 88, the amount of 2-position lauric acid is more than 21.0% by mass. Examples 1-4, 6-12, 14-16, 19-24, 26-29, 31-37, 39-41, 44-49, 51-54, 56-62, 64-66, 69-74, In the plastic fat compositions according to 76 to 79, 81 to 87, 89 to 91, and 94 to 99, the total content of triglycerides in which lauric acid is bonded to the 2-position is 21.0 with respect to the total mass of the fats and oils. It is below mass%. All of these examples are common in that they do not contain polyglycerin-condensed ricinoleate or thickening polysaccharide. Here, in Examples 13, 38, 63, and 88, both the fluffy feeling and the sensation of the evaluation were “◯”. On the other hand, Examples 1-4, 6-12, 14-16, 19-24, 26-29, 31-37, 39-41, 44-49, 51-54, 56-62, 64-66, 69-74, 76-79, 81-87, 89-91, and 94-99 were evaluated as “◎” or “◎ +” for both the fluffy feeling and the crispness feeling. From this result, when the total content of triglyceride having lauric acid bonded at the 2-position is 21.0% by mass or less based on the total mass of the oil and fat, the fluffy feeling of the fired product during storage in the chilled temperature range In addition, it was found that the feeling of scratching is improved.

  Plastic oil composition according to Examples 4, 29, 54 and 79 not containing polyglycerin condensed ricinoleic acid ester as an emulsifier and Plastic oil composition according to Examples 5, 30, 55 and 80 containing polyglycerin condensed ricinoleic acid ester When compared with products, Examples 5, 30, 55, and 80 were higher in evaluation of crispness. From this result, it was found that the plastic fat composition of the present invention contains a polyglycerin condensed ricinoleic acid ester, which further improves the crispness of the fired product during storage in the chilled temperature range. From this result, it is surmised that polyglycerin condensed ricinoleic acid ester having a polymerization degree of glycerin of 4 to 6 is particularly excellent in terms of imparting crispness.

  When comparing the plastic fat composition according to Examples 2, 27, 52, and 77 not containing the thickening polysaccharide and the plastic fat composition according to Examples 17, 42, 67, and 92 containing the thickening polysaccharide, In Examples 17, 42, 67, and 92, the evaluation of the feeling of scratching was higher. From this result, it was found that the plastic oil / fat composition of the present invention contains a thickening polysaccharide, which further improves the crispness of the fired product during storage in the chilled temperature range.

  The plastic fat composition according to Examples 18, 43, 68 and 93 containing both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide has the feeling of melting, crispness, and fluffiness of the fired product during storage in the chilled temperature range. The evaluation of feeling and sensation was all good. From this result, the plastic fat composition of the present invention contains both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide, so that the baked product has a mouth-melting feeling, a crisp feeling, a fluffy feeling when stored in the chilled temperature range, It was found that the sensation of feeling improved in a well-balanced manner. Furthermore, the plastic fat composition according to Examples 25, 50, 75, and 100 containing guar gum and gum arabic in addition to xanthan gum as the thickening polysaccharide has a melted mouthfeel and crispness during firing in the chilled temperature range. The evaluation of feeling, fluffy feeling, and sensation of feeling was all very good.

Claims (15)

A plastic fat composition comprising:
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. And
Containing a cellulose ether whose viscosity of a 2% aqueous solution at 60 ° C. is 200 mPa · s or less,
A plastic fat composition comprising one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes.   The mass of the lauric acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 1.0% by mass or more 21 with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. The plastic fat composition according to claim 1, which is 0.0 mass% or less.   The plastic fat composition according to claim 1 or 2, wherein the cellulose ether comprises hydroxypropylmethylcellulose.   The plastic fat composition according to claim 3, wherein the content of the hydroxypropyl methylcellulose is 0.001 to 5 mass% with respect to the mass of the entire composition.   Furthermore, the plastic fat composition according to any one of claims 1 to 4, further comprising a thickening polysaccharide. Furthermore, it contains polyglycerin condensed ricinoleic acid ester,
Any of the polyglycerin condensed ricinoleic acid esters contained in the plastic fat composition has the largest mass of polyglycerin condensed ricinoleic acid ester having a polymerization degree of glycerin of 4 to 6, according to any one of claims 1 to 5. The plastic fat composition described in 1.   The plastic fat composition according to any one of claims 1 to 6, which is used for confectionery or bread kneading or for roll-in.   The plastic fat composition according to claim 7, which is used for producing confectionery or bread stored in a chilled temperature range.   The plastic oil / fat composition according to claim 7 or 8, which is used for producing food-containing bread.   The foodstuff to which the plastic fat composition in any one of Claim 1 to 9 was added.   The food according to claim 10, which is a confectionery or bread stored in a chilled temperature range. A texture improver for a baked product, which is added to a plastic fat composition for confectionery or bread making,
A texture enhancer comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme. A storage stability improver for a baked product, which is added to a plastic fat composition for confectionery or bread making,
A storage stability improver comprising a cellulose ether having a viscosity of 200 mPa · s or less of a 2% aqueous solution at 60 ° C. and one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme .   Plasticity for confectionery or bakery using cellulose ether whose viscosity of 2% aqueous solution at 60 ° C. is 200 mPa · s or less and one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes The method of improving the food texture of the baked goods of the dough to which this plastic oil composition is added by mix | blending with an oil composition.   Plasticity for confectionery or bakery using cellulose ether whose viscosity of 2% aqueous solution at 60 ° C. is 200 mPa · s or less and one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes A method for improving the storage stability of a baked product of a dough to which the plastic oil / fat composition is added by blending with the oil / fat composition.