JP2018068152A - Plastic oil and fat composition for milling and foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition for milling good in workability, mouth melting and flavor release and foods to which the plastic oil and fat composition is added.SOLUTION: A plastic oil and fat composition for milling contains lauric transesterification oil and fat having iodine value of 31 to 42 and lauric extreme hardened oil having iodine value of 0.1 to 4.0 and melting point of 25°C to 37°C. The iodine value of the lauric transesterification oil and fat is preferably 31 to 37. Mass of lauric acid binding at 2-position of triglyceride contained in the plastic oil and fat composition is preferably 11 mass% to 24 mass% based on mass of whole aliphatic acid binding at 2-position of triglyceride contained in the plastic oil and fat composition.SELECTED DRAWING: None

Description

  The present invention relates to a kneading plastic fat composition and food.

  A kneading plastic oil composition used by being kneaded in a baked product such as bread is required to be able to impart a good texture to the baked product.

  For example, Patent Document 1 includes a monoglycerin monofatty acid ester, a propylene glycol monofatty acid ester, and a diglycerin monofatty acid ester whose constituent fatty acid is palmitic acid in a triglyceride having a specific composition, and the triglyceride is a predetermined saturated fatty acid. An oil and fat composition having a structure of unsaturated fatty acid is disclosed, and it is described that it can be used for bread and the like. Patent Document 1 describes that such an oil and fat composition improves the crispness and softness of the bakery product and can maintain the texture even when toasted.

JP, 2006-5446, A

  Normally, a fat composition for kneading is composed of a high melting point fat, a middle melting point fat, and a low melting point fat, and the evaluation of crispness, mouth melting, workability, softness, flavor release, etc. varies depending on the balance of each fat. .

  The plastic fat composition described in Patent Document 1 is still insufficient in workability, melting in the mouth, and flavor release at the time of manufacturing a baked product, and has room for improvement.

  The present invention has been made in view of the above circumstances, and provides a kneading plastic fat composition with good workability, melting in the mouth and flavor release, and a food to which such a plastic fat composition is added. Objective.

  The present inventors have found that workability, melting in the mouth, and flavor release are improved by using two different types of lauric fats and oils, and the present invention has been completed. More specifically, the present invention provides the following.

  (1) A lauric transesterified oil and fat having an iodine value of 31 to 42, and a lauric extremely hardened oil having an iodine value of 0.1 to 4.0 and a melting point of 25 ° C. to 37 ° C. A plastic fat composition for kneading.

  (2) The plastic fat composition according to (1), wherein an iodine value of the lauric transesterified fat is 31 or more and 37 or less.

  (3) The mass of lauric acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 11% by mass or more based on 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 (1) or (2), which is 24% by mass or less.

  (4) Any one of (1) to (3), wherein the total content of the 2-saturated-1 unsaturated triglyceride and the 3-saturated triglyceride is 45% by mass or more and 64% by mass or less with respect to the mass of the entire fat and oil. The plastic fat composition described in 1.

  (5) The plastic fat composition according to any one of (1) to (4), wherein a mass ratio of the lauric extremely hardened oil and the lauric transesterified fat is 1: 0.3 to 3.5. .

  (6) The plastic fat composition according to any one of (1) to (5), wherein the content of the lauric transesterified fat is 5% by mass or more and 35% by mass or less based on the total mass of the fat.

  (7) A food to which the plastic fat composition according to any one of (1) to (6) is added.

  ADVANTAGE OF THE INVENTION According to this invention, the workability | operativity, the melt in a mouth, the flavor release from the middle to the last favorable kneading | mixing plastic fat composition and the foodstuff to which such a plastic fat composition was added can be provided.

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

<Plastic oil composition for kneading>
The present invention relates to a lauric transesterified oil and fat having an iodine value of 31 to 42, a lauric extremely hardened oil having an iodine value of 0.1 to 4.0 and a melting point of 25 ° C. to 37 ° C. Is a plastic fat composition for kneading.

  As described above, the plastic fat composition for kneading is usually composed of a high melting point fat, a medium melting point fat, and a low melting point fat, and the evaluation of workability, mouth melting, and flavor release differs depending on the balance of each fat. Especially, medium melting point fats and oils are the fats and oils which comprise the body of a fat and oil composition, and many are mix | blended in a fat and oil composition. Also, because it is located between the high melting point oil and the low melting point fat, if the compatibility (compatibility) with other fats and oils is poor, it will cause solid-liquid separation, causing problems such as oil seepage The selection is difficult. However, the iodine value contained in the plastic fat composition of the present invention is 31 or more and 42 or less, the iodine value is 0.1 or more and 4.0 or less, and the melting point is 25 ° C. or more and 37 ° C. or less. Certain laurin-based hardened oils are medium-melting oils and fats, but by using lauric transesterified oils and fats with a specific iodine value, compatibility with other oils and fats does not occur and solid-liquid separation does not occur. There is no problem of getting out. Therefore, workability such as dispersibility in bread dough is improved. In addition, the lauric extremely hardened oil improves the melting and flavor release of the fired product. In the present invention, the presence of these two kinds of medium-melting-point oils and fats makes it possible to obtain a plastic oil-and-fat composition having good workability, melting of the fired product, and good flavor release.

  The “laurin-based transesterified fat / oil” contained in the plastic fat / oil composition of the present invention is a fat / oil obtained by transesterification between lauric-based fat / oil (A1) and palm-based fat / oil (A2). Furthermore, “a lauric transesterified oil and fat having an iodine value of 31 to 42” is a lauric transesterified fat and oil that satisfies the above iodine value range (hereinafter abbreviated as “transesterified fat and oil (A)”). .)

  The lauric fat / oil (A1) which is a raw material of the lauric transesterified fat / fatty means that the lauric acid content in all the constituent fatty acids is 30% by mass or more. For example, palm kernel oil, coconut oil, Examples include fractionated oils and hydrogenated oils, and these may be used alone or in combination of two or more. In the case of hydrogenated oil, the content of trans fatty acid may increase depending on the amount of hydrogenation, so when using hydrogenated oil, a slightly hydrogenated, low-temperature-cured or fully hydrogenated extremely hardened oil may be used. Particularly preferred are extremely hardened oils. Among the raw materials of the transesterified fat / oil (A), the lauric fat / oil is preferably 10% by mass to 65% by mass, and preferably 35% by mass to 60% by mass with respect to the total mass of the transesterified fat / oil (A). % Or less, more preferably 45% by mass or more and 55% by mass or less. When the transesterified fat / oil (A) contains fat / oil other than lauric fat / oil as a raw material, palm fat / oil is preferable as the fat / fat other than lauric fat / oil.

  Palm-based fats and oils (A2), which is a raw material for lauric transesterified fats and oils, means that the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more. As palm oil fat (A2), palm oil, palm fractionation oil, these hardened oils, etc. are mentioned, These may be used individually by 1 type, and may be used in combination of 2 or more type. Examples of the palm fractionated oil include a hard part (hard oil), a soft part (soft oil), and a medium melting point part (medium melting point oil). In the case of hydrogenated oil, the content of trans fatty acid may increase depending on the amount of hydrogenation, so when using hydrogenated oil, a slightly hydrogenated, low-temperature-cured or fully hydrogenated extremely hardened oil may be used. Particularly preferred are extremely hardened oils. It is preferable that palm oil fat (A2) contains palm oil or palm oil and palm extremely hardened oil, and does not contain a palm fraction hard part. When the palm oil (A2) is palm oil or palm oil and palm extremely hardened oil, it is easy to adjust the iodine value of the transesterified oil (A) within the scope of the present invention. A) is preferable because the compatibility with other fats and oils blended together with the transesterified fats and oils (A) becomes good.

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

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

  The iodine value of the lauric transesterified oil and fat (A) in the present invention is 31 or more and 42 or less, but the iodine value is 31 or more and 37 or less because workability, melting of the baked product, and flavor release are good. Is preferred.

  The melting point of the lauric transesterified oil (A) in the present invention is preferably 28 ° C. or more and 40 ° C. or less, preferably 31 ° C. or more and 40 ° C. or less because workability, melting of the fired product and flavor release are good. More preferably, it is more preferably 31 ° C. or higher and 36 ° C. or lower.

  The laurin-based extremely hardened oil in the present invention is obtained by hydrogenating the above-mentioned laurin-based oil (A1) to have an iodine value of 0.1 to 4.0 or less. Laurin type extremely hardened oil can be obtained by, for example, extremely hardening coconut oil, palm kernel oil, or transesterified oils and fats thereof.

  The lauric extreme hardened oil (B) in the present invention means a fat and oil having an iodine value of 0.1 or more and 4.0 or less and a melting point of 25 ° C or higher and 37 ° C or lower. The iodine value of the lauric extremely hardened oil (B) is preferably 0.2 or more and 3.5 or less, and more preferably 0.3 or more and 3 or less. The melting point of the lauric hard hydrogenated oil (B) is 25 ° C. or higher and 37 ° C. or lower, more preferably 28 ° C. or higher and 37 ° C. or lower, and further preferably 30 ° C. or higher and 37 ° C. or lower.

  In the plastic fat composition of the present invention, the mass ratio of the lauric extreme hardened oil (B) having a melting point of 25 to 37 ° C. and the lauric transesterified fat (A) having an iodine value of 31 to 42 is particularly limited. For example, it may be in the range of 1: 0.1 to 10, but it is preferably 1: 0.15 to 4 because workability, melting of the baked product, and flavor release are improved. 1: 0.4 to 3.3 is more preferable.

  In the plastic fat composition of the present invention, the content of the lauric transesterified fat (A) is not particularly limited, and may be, for example, from 1% by mass to 53% by mass with respect to the total mass of the fat. In addition, workability, melting of the fired product, and flavor release are favorable, so that the content is preferably 5% by mass to 35% by mass, and more preferably 5% by mass to 30% by mass.

  In the plastic oil / fat composition of the present invention, the content of the lauric ultra-hardened oil (B) is not particularly limited, and may be, for example, 1% by mass or more and 50% by mass or less based on the mass of the entire oil / fat. , Workability, melting of baked product, and flavor release are favorable, so that it is preferably 2% by mass or more and 40% by mass or less, more preferably 3% by mass or more and 35% by mass or less, and more preferably 6% by mass. More preferably, it is 30 mass% or less.

  In the plastic fat composition of the present invention, the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride is not particularly limited, and is, for example, 40 mass% or more and 70 mass% with respect to the mass of the entire fat. Although it may be below, workability, melting of the baked product, and flavor release are good, so it is preferably 45% by mass or more and 64% by mass or less with respect to the total mass of the fat and oil. On the other hand, it is more preferable that it is 45 to 63 mass%, and it is still more preferable that it is 45 to 62 mass% with respect to the mass of the whole fats and oils.

  In the plastic fat composition of the present invention, the mass of lauric acid bonded to the 2-position of the triglyceride contained in the plastic fat composition (hereinafter sometimes referred to as “the 2-position lauric acid amount” in this specification). Is not particularly limited, and may be, for example, from 5% by mass to 40% 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. The amount of lauric acid 2-position of the triglyceride contained in the plastic fat composition is 11% by mass with respect to the total mass of fatty acids bonded to the 2-position contained in the plastic fat composition because the mouth-relaxing and flavor release are good. The content is preferably 24% by mass or less and more preferably 11.5% by mass or more and 23% by mass or less.

  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 (hereinafter sometimes referred to as “the 2-position oleic acid amount” in this specification). Is not particularly limited, and may be, for example, 20% by mass to 70% 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. The amount of oleic acid at the 2-position of the triglyceride contained in the plastic fat composition is 28% by mass with respect to the total mass of the fatty acid bonded to the 2-position contained in the plastic fat composition because the mouth-releasing and flavor release are good. The content is preferably 45% by mass or less and more preferably 29% by mass or more and 40% by mass or less.

  In the plastic fat composition of the present invention, the content of the saturated fatty acid in the total constituent fatty acid of the fat is not particularly limited, and is, for example, 20% by mass to 80% by mass with respect to the mass of the total constituent fatty acid of the fat. However, the content of the saturated fatty acid in the total constituent fatty acid of the fat is preferably 25% by mass to 75% by mass, and preferably 30% by mass to 70% by mass with respect to the mass of the total constituent fatty acid of the fat. % Or less, more preferably 35% by mass or more and 65% by mass or less.

  In the present specification, “S” means a saturated fatty acid constituting an oil and fat, and “U” means an unsaturated fatty acid constituting the oil and 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 means 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 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. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bonded to the 2nd position is a saturated fatty acid S, the workability, the melting of the baked product, and the flavor release are good. Saturated fatty acids are preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 24 carbon atoms (myristoleic acid, palmitoleic acid, hiragonic acid, oleic acid) Linoleic acid, linolenic acid, eicosenoic acid, erucic acid, ceracoleic acid, etc.). When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 24 carbon atoms).

  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. Since the workability, melting of the baked product, and flavor release are good, when the fatty acid at the 1st or 3rd position of the triglyceride with oleic acid bonded to the 2nd position is a saturated fatty acid, the saturation is 4 to 24 carbon atoms. A fatty acid is preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 24 carbon atoms (myristoleic acid, palmitoleic acid, hiragonic acid, oleic acid) Linoleic acid, linolenic acid, eicosenoic acid, erucic acid, ceracoleic acid, etc.). When the fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 24 carbon atoms).

  In the present invention, the mass of the tri-saturated triglyceride (SSS-type triglyceride) relative to the total mass of the oil and fat is not particularly limited, and may be, for example, 5% by mass or more and 50% by mass or less. Therefore, it is preferably 10% by mass or more and 40% by mass or less, more preferably 15% by mass or more and 38% by mass or less, and further preferably 20% by mass or more and 37% 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. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  In the present invention, analysis of fatty acids constituting triglycerides is carried out by gas chromatography (reference oil analysis test method (Japan Oil Chemists' Society)) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method). ) "And" Recommendation 2-2013 2-position fatty acid composition "). The content of lauric acid and oleic acid bonded to the 2-position of triglyceride is the total amount of fat and oil (the 2-position of fat and oil) which is the total peak area measured by gas chromatography of the monoacylglycerol fraction treated with the lipase solution. Based on the total mass of constituent fatty acids).

  In the present invention, the content of trisaturated triglycerides in fats and oils is the total amount of 2-saturated-1 unsaturated triglycerides and trisaturated triglycerides determined by gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommended 2-2013 2-position fatty acid composition”), and each is calculated by using the amount of fatty acid.

  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 fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary). Gas chromatograph method))). The trans fatty acid content is calculated from the area ratio with an internal standard substance (heptadecanoic acid) whose addition amount is known.

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

  In this invention, melting | fusing point of fats and oils is measured by "2.2.4.2-1996 Melting | fusing point (rising melting | fusing point)" of a reference | standard fats and oils analysis test method (Japan Oil Chemical Society).

(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. The emulsified form is particularly preferably a water-in-oil type because workability, melting of the baked product, and flavor release are good.

  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 contain conventional known components in addition to the above components. Known ingredients are not particularly limited, but examples include milk, dairy products, flavoring agents obtained by enzymatic treatment of dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, Examples include spices, thickeners, coloring components, flavors (flavors), emulsifiers, alcoholic beverages, enzymes, and powdered fats and oils. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products And polysaccharides such as inulin (eg, Agaveinulin). Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), propylene glycol alginate (PGA), sodium alginate and the like. Examples of the coloring component include carotene, anato, and astaxanthin. Examples of flavors include butter flavor and milk flavor. As the emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid Examples include esters.

(Use)
The plastic fat composition of the present invention is not particularly limited as long as it is used for kneading. In particular, the plastic fat composition of the present invention is suitable for use in the production of bread or confectionery. In addition, "for kneading" refers to being kneaded into bread or confectionery dough.

  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 components. 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. , Emulsifiers, 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, dairy products Examples include food materials and food additives such as enzyme-treated flavoring agents, spices, coloring components, 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. 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, cellulose ether and the like. Examples of saccharides other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, inulin (againulin, etc.), etc. And polysaccharides. 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.

<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.

  As fats and oils used for the production of the plastic fat composition of the present invention, for example, palm fats and oils, lauric fats and pigs, in addition to the above-mentioned lauric transesterified fats and oils (A) and lauric hardened oils (B). Fat (lard), beef tallow, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, illipe fat, mango fat, monkey fat, shea fat, cacao fat, milk fat, those Fractionated oils or processed oils thereof (those that have been subjected to one or more treatments of hardening and transesterification), MCT (medium chain fatty acid triglycerides), and the like. 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.

<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. Scone, shoe, donut, etc.). It is preferable that the above-mentioned plastic fat composition is kneaded into the baked product dough.

<Production of plastic fat composition and bread>
Transesterified fats and oils 1 to 7 were produced by the following method. After mixing at the ratio of the raw oils and fats shown below, heating to 80 to 120 ° C. under reduced pressure, and sufficiently dehydrating, 0.05 to 0.15% by mass of sodium methylate as the chemical catalyst was added, The transesterification reaction was carried out with stirring for 0.5 to 1.0 hour. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

(Production of transesterified oil and fat composition)
Transesterified oil and fat 1: (iodine value 30 trisaturated acid amount 38.3 mass%)
Raw material fat: Palm extremely hardened oil 25% by mass, palm oil 55% by mass, palm kernel
20% by mass of extremely hardened oil
Transesterified oil and fat 2: (iodine value 0.8 trisaturated acid amount 100% by mass)
Raw oil and fat: 50% by mass of palm fractionated hard oil, 50% by mass of palm kernel fractionated soft oil
(Extreme curing after transesterification of these)
Transesterified oil and fat 3: (iodine value 39 trisaturated acid amount 24.3% by mass)
Raw oil: 15% by mass of palm kernel oil, 70% by mass of palm oil, extremely hardened palm oil
7.5% by mass, palm kernel extremely hardened oil 7.5% by mass
Transesterified fat and oil 4: (iodine value 35.5 trisaturated acid amount 28.6% by mass)
Raw oil: 50% by mass of palm kernel oil, 50% by mass of palm oil
Transesterified oil and fat 5: (iodine value 39 trisaturated acid amount 24.7% by mass)
Raw oil: 40% by mass of palm kernel oil, 60% by mass of palm oil
Transesterified oil 6: (iodine value 56 trisaturated acid amount 9.1% by mass)
Raw material fats and oils: Palm fractionation soft oil Transesterified fats and oils 7: (Iodine number 1 Trisaturated acid amount 100 mass%)
Raw oil and fat: Palm kernel extremely hardened oil

(Manufacture of margarine for kneading)
Oils and fats having the blending ratios shown in Tables 2 and 3 were dissolved and mixed at 75 ° C., and after adding an emulsifier, dissolved, adjusted to 75 ° C. to obtain an oil phase of 83.65 parts by mass. On the other hand, skim milk powder and salt were added to water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 16.25 parts by mass of the aqueous phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, added with milk flavor, stirred, and then rapidly cooled by a perfector. And the margarine for kneading | mixing of the following compounding ratio was obtained as a plastic fat composition. The obtained margarine for kneading was stored at 5 ° C. In addition, the blending of the following margarine for kneading is 100 parts by mass as a whole.
<Combination of margarine for kneading>
Fats and oils 83.5 parts by weight Emulsifier 0.15 parts by weight Nonfat dry milk 1 part by weight Salt 0.5 parts by weight Milk flavor 0.1 parts by weight Water 14.75 parts by weight

  In addition, correspondence of fats and oils names and iodine values in Tables 2 and 3, and the 2-position lauric acid amount of each fat used in each production (the mass of lauric acid bonded to the 2-position of triglyceride contained in the plastic fat composition) , The mass relative to the mass of the total fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition, the melting point of each fat and oil, and the following Table 1. In addition, the numerical value of "IV" in Tables 1-3 means the iodine value of each fats and oils.

(emulsifier)
The emulsifier used for preparation of the oil-fat composition of the said Example is shown below. The blending ratio is 0.1% by mass for monoglycerin fatty acid ester and 0.05% by mass for lecithin. In addition, any quantity is mass (%) with respect to the mass of the whole oil-fat composition.
Monoglycerin fatty acid ester (Emulsy MS manufactured by Riken Vitamin Co., Ltd.)
Lecithin (Lecithin M Showa Sangyo Co., Ltd.)

(Manufacture of bread)
Using the margarine for kneading according to Examples 1 to 22 and Comparative Examples 1 to 6 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. 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 the margarine produced above and the medium seed dough at a low speed of 3 minutes and a medium high speed of 3 minutes, the margarine produced above is added, and further mixed at a low speed of 3 minutes and a medium low speed of 4 minutes. Bread dough was obtained. The soaking temperature was 28 ° C. Then, after taking a floor time at room temperature for 20 minutes, the dough was molded, put into 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. The breads according to Examples 1 to 22 and Comparative Examples 1 to 6 were manufactured.

[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 powder blended by 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 for inclusion 5 parts by weight Water 25 parts by weight

<Evaluation>
About the bread | bread preserve | saved on the said conditions, about the melting | dissolving in a mouth and the flavor release, 20 panels evaluated on the following references | standards. In each of the following evaluations, the panel conducts a discrimination test of five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, and conforms to each test. Eight men and twelve women in their 20s to 40s who were judged to have been selected.

(Workability (dispersibility to fabric))
The time when the margarine lump disappeared when the kneading margarine was added to the dough at 15 ° C. during the preparation of the bread was visually evaluated.
Evaluation criteria A : Dispersed within 1 minute to within 1 minute 30 seconds.
O: Dispersed within 1 minute 30 seconds to 2 minutes 15 seconds.
Δ: Dispersed within 2 minutes 15 seconds to 3 minutes.
X: Dispersed in more than 3 minutes.

(Feeling of melting the mouth of bread)
The bread was eaten, and the feeling of melting in the mouth was evaluated on the above panel according to the following criteria.
A: 16 or more out of 20 panelists evaluated that the mouth melting feeling was good.
○: 11 to 15 persons out of 20 panelists evaluated that the mouth melting feeling was good.
(Triangle | delta): 6-10 persons in 20 panels evaluated that a mouth melt | dissolution feeling was favorable.
X: The panel 20 persons evaluated that the melting feeling in the mouth was good was 5 or less.

(Flavor release from middle to last)
Eating bread and releasing flavor from middle to last (middle to last when the period from the beginning to the end of the taste is divided into the top, middle and last time series) Was evaluated according to the following criteria on the above panel.
A: 16 or more of 20 panelists evaluated that the flavor release was good.
○: 11 to 15 out of 20 panelists evaluated that the flavor release was good.
Δ: 6 to 10 out of 20 panelists evaluated that the flavor release was good.
X: Among 20 panelists, 5 or less evaluated that the flavor release was good.

<Evaluation results>
Tables 2 and 3 below show the composition of margarine according to Examples 1 to 22 and Comparative Examples 1 to 6 and the evaluation results of the bread according to Examples 1 to 22 and Comparative Examples 1 to 6. In Tables 2 and 3, the numerical value in each column of “Fat and fat blending” means the blending amount (% by mass) of each blended fat and oil with respect to the total mass of the fat and oil. The values in the column of “Content of lauric acid bonded to the 2-position of triglyceride (% by mass)” in Tables 2 and 3 are based on the total mass of fatty acids bonded to the 2-position of triglyceride contained in the plastic fat composition. The ratio (mass%) of the mass of the lauric acid couple | bonded with 2-position of the triglyceride contained in a plastic fat composition. The values in the column of “Content of oleic acid bound to the 2-position of triglyceride (mass%)” in Tables 2 and 3 are based on the total mass of fatty acids bound to the 2-position of triglyceride contained in the plastic fat composition. The ratio (mass%) of the mass of the oleic acid couple | bonded with 2-position of the triglyceride contained in a plastic fat composition. The columns of “total content (mass%) of 2 saturated-1 unsaturated triglycerides and 3 saturated triglycerides” in Tables 2 and 3 are 2 saturated-1 unsaturated triglycerides and 3 based on the total mass of the oil and fat. The total content (% by mass) with saturated triglycerides. The numerical values in the column of “Saturated Fatty Acid Content (mass%)” in Tables 2 and 3 mean the saturated fatty acid content (mass%) in the total constituent fatty acids of the fats and oils. The columns “(A)” in Tables 2 and 3 mean “lauric transesterified oils and fats having an iodine value of 31 to 42”, and the column “(B)” has a “melting point of 25 ° C. or more and 37 ° C. or less. It means "a certain lauric super hardened oil". “Content (mass%) of (A)” in Tables 2 and 3 means the content (mass%) of (A) with respect to the mass of the entire fat and oil. The columns of “(A) / (B)” in Tables 2 and 3 mean the mass ratio of the lauric extreme hydrogenated oil (B) and the lauric transesterified oil (A). The “content (mass%) of trisaturated triglyceride (SSS)” means the content (mass%) of trisaturated triglyceride with respect to the mass of the entire fat.

As shown in Tables 2 and 3, the bread to which the margarine for kneading according to Examples 1 to 22 is added is all for kneading according to Comparative Examples 1 to 6 with workability, melting in the mouth, and evaluation of flavor release. It was higher than the rating of bread with margarine added. The kneading margarines according to Examples 1 to 22 are all lauric transesterified oils and fats having an iodine value of 31 to 42, an iodine value of 0.1 to 4.0, and a melting point of 25 ° C. or higher. It contains laurin-based extremely hardened oil that is 37 ° C. or lower. On the other hand, the kneading margarine according to Comparative Examples 1 to 6 contains a lauric transesterified oil and fat having an iodine value of 31 to 42, and an iodine value of 0.1 to 4.0. It does not satisfy all the conditions of containing a lauric ultra-hardened oil having a melting point of 25 ° C. or higher and 37 ° C. or lower. More specifically, the kneading margarine according to Comparative Examples 1, 2, 5, and 6 has an iodine value of 0.1 to 4.0 and a melting point of 25 ° C. to 37 ° C. It does not contain hydrogenated oil. In particular, the kneading margarine according to Comparative Example 6 includes palm kernel extremely hardened oil, which is a laurin-based hardened oil having an iodine value of 0.1 or more and 4.0 or less. It is. Further, the kneading margarine according to Comparative Example 3 does not contain a lauric transesterified oil having an iodine value of 31 or more and 42 or less. The kneading margarine according to Comparative Example 4 does not contain a lauric transesterified oil having an iodine value of 31 or more and 42 or less, and further has an iodine value of 0.1 or more and 4.0 or less and a melting point of 25. It does not contain a lauric ultra-hardened oil that is at least 37 ° C and at most 37 ° C. From this result, the plastic fat composition for kneading is composed of a lauric transesterified fat and oil having an iodine value of 31 to 42, an iodine value of 0.1 to 4.0 and a melting point of 25 ° C to 37 ° C. It has been found that by including the following laurin-based extremely hardened oil, the workability, melting in the mouth, and flavor release are improved in the fired product to which the plastic fat composition is added.

Claims (7)

  A kneaded mixture containing a lauric transesterified oil and fat having an iodine value of 31 to 42 and a lauric extremely hardened oil having an iodine value of 0.1 to 4.0 and a melting point of 25 ° C to 37 ° C. Plastic oil composition for embedding.   The plastic fat composition according to claim 1, wherein the lauric transesterified fat has an iodine value of 31 or more and 37 or less.   The mass of lauric acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 11% by mass or more and 24% 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. It is the following, The plastic fat composition of Claim 1 or 2.   The total content of 2-saturated-1 unsaturated triglyceride and 3-saturated triglyceride is 45% by mass or more and 64% by mass or less based on the total mass of the oil or fat. Composition.   The plastic fat composition according to any one of claims 1 to 4, wherein a mass ratio of the lauric extreme hardened oil and the lauric transesterified fat is 1: 0.3 to 3.5.   The plastic fat composition according to any one of claims 1 to 5, wherein the content of the lauric transesterified fat is 5% by mass or more and 35% by mass or less based on the total mass of the fat. A food to which the plastic fat composition according to any one of claims 1 to 6 is added.