JP2018113909A - Oil and fat composition for kneading, and method for producing plastic oil and fat and burned product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for kneading in which a burned product is soft and good melt in mouth, is also excellent in flavor release from top to middle and has good dispersibility in a dough, and to provide a method for producing plastic oil and fat and a burned product using the same.SOLUTION: An oil and fat composition for kneading satisfies the following (a) to (c): (a) a content of linoleic acid bonded to 2-position of triglyceride of 5-21 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride; (b) the total content of a lauric acid and a myristic acid bonded to 2-position of the triglyceride of 0.8-26 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride; and (c) the total content of POP and PLiP of 2-22.5 mass% with respect to the mass of the whole triglyceride (where, P represents palmitic acid, O represents oleic acid and Li represents linoleic acid).SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for kneading, a plastic oil and fat using the composition, and a method for producing a fired product.

  In recent years, there is a tendency to prefer a soft type of bread that has a soft mouthfeel and good melting.

  In addition to these, the scent of eating bread is one of the important factors affecting the taste. The intensity and spread of the fragrance that can be felt through the nose from the throat during eating, that is, the flavor release, affects the taste and flavor of the bread. Generally, plastic oils and fats are blended with oil-soluble flavors in the oil phase, but the flavor release from the top to the middle is aroma due to the release of the oil-phase flavors by melting the fat crystals at the mouth temperature. The physical properties of plastic fats and oils are involved in order to feel the taste and flavor.

  When preparing dough for bread, the dispersibility in the dough quickly disappears when the plastic fat is added to the dough. From the viewpoint of workability in the dough preparation process and the quality of the dough and bread It has been demanded.

  Conventionally, methods for imparting softness to bread include methods of blending sugars with flour and methods of blending emulsifiers, but the fat and oil composition for kneading improves the softness and meltability of baked products. As an example, the techniques of Patent Documents 1 and 2 focusing on the fatty acid composition and triglyceride composition of fats and oils have been proposed.

  Patent Document 1 proposes that the composition of triglycerides having a constituent fatty acid having 16 or more carbon atoms be in a specific range.

  Patent Document 2 proposes using two types of transesterified oils and fats each having an iodine value in a specific range, and setting the total amount of PPP, PPO and POP, and PPO / POP in a specific range.

JP, 2014-200196, A JP 2009-291168 A

  Of the fatty acids bonded to the 1st, 2nd and 3rd positions of triglycerides in fats and oils, the fatty acids bonded to the 2nd position are deeply involved in the crystallization characteristics of fats and oils, among which polyunsaturated fatty acids Like oleic acid, linoleic acid is strained in the molecular structure, its melting point is -5 ° C, which is lower than that of oleic acid, and is likely to be an obstacle to the molecular structure when rotating as a constituent fatty acid of triglycerides It becomes. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to solidify. Lauric acid (C12) and myristic acid (C14), which are characterized by relatively low melting point among saturated fatty acids among fatty acids bonded at the 2-position, cause molecular motion due to their low molecular weight. Cheap. Therefore, after solidification, the molecules are easily separated from each other in the oil and fat, which affects the melting characteristics of the oil and fat at temperatures near the body temperature. Among the triglycerides in fats and oils, POP and PLiP are lower in melting point of palmitic acid (C16) bonded to the 1st and 3rd positions of triglyceride than stearic acid (C18), and olein which is an unsaturated fatty acid at 2nd position. Since acid and linoleic acid are bound, it is characterized as a triglyceride that promotes solid-liquid separation and is involved in softness. Therefore, fatty acid and triglyceride composition as a whole, triglyceride composition such as OOO, and iodine value of fats and oils which are also an index of unsaturated bonds of fatty acids are the above-mentioned problems. The fired product is soft and meltable. In other words, it is involved in each of the properties of flavor release of plastic oils and fats and dispersibility in the fabric.

  Patent Document 1 mainly focuses on the composition of triglyceride having a constituent fatty acid having 16 or more carbon atoms, and Patent Document 2 focuses on the iodine value of the transesterified oil and fat and the triglyceride composition of PPP, PPO, POP, etc. However, there is a demand for a plastic fat that satisfies all of the above-mentioned problems with respect to the total amount of linoleic acid, lauric acid, myristic acid, POP, and PLiP as fatty acids bonded to the 2-position of triglycerides. However, it is not considered from these viewpoints.

  The present invention has been made in view of the circumstances as described above, and the fired product is soft and melts in the mouth, excellent in flavor release from the top to the middle, and excellent in dispersibility to the dough. It is an object of the present invention to provide a product, a method for producing a plastic fat and a fired product using the product.

In order to solve the above-mentioned problems, the oil-and-fat composition for kneading of the present invention is characterized by satisfying the following (a) to (c):
(A) The content of linoleic acid bonded to the 2-position of the triglyceride is 5 to 21% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride.
(B) The total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 0.8 to 26 masses relative to the total mass of the 2-position fatty acid of the triglyceride. %
(C) The total content of POP and PLiP is 2 to 22.5% by mass with respect to the total mass of the triglyceride (POP is triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position; PLiP is a triglyceride in which palmitic acid is bonded to positions 1 and 3, and linoleic acid is bonded to position 2, P is palmitic acid, O is oleic acid, and Li is linoleic acid.

  The plastic fat of the present invention is characterized in that it contains the kneading fat composition.

  The method for producing a baked product of the present invention is characterized by kneading the plastic fat into a dough and firing the dough.

  According to the present invention, the fired product is soft and melts in the mouth, excellent in flavor release from the top to the middle, and has good dispersibility in the dough.

The present invention is described in detail below.
1. Oil and fat composition The fat and oil composition for kneading of the present invention is (a) the content of linoleic acid bonded to the 2-position of triglyceride is 5 to 21% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride. is there. When the content of linoleic acid bonded to the 2-position of triglyceride is within this range, the dispersibility in the dough is good. Among the fatty acids bonded to the 1st, 2nd and 3rd positions of triglycerides, the triglycerides with linoleic acid bonded to the 2nd position are distorted in the molecular structure, and the molecular structure is obstructed when rotating. It becomes easy to become. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to solidify. By making the content of linoleic acid bonded to the 2-position having such characteristics within the above range, when the plastic fat is added to the dough, the lump of the plastic fat quickly disappears and uniformly disperses, making the dough The workability in the process and the quality of the dough and bread will be good. Both the case where the content of linoleic acid bonded to the 2-position of the triglyceride is 5% by mass or more and 21% by mass or less improve the dispersibility in the dough. Considering this viewpoint, the content of linoleic acid bonded to the 2-position of triglyceride is preferably 7 to 18% by mass, and more preferably 8 to 17% by mass.

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which linoleic acid is bonded to the 2nd position may be either a saturated fatty acid or an unsaturated fatty acid.

  Examples of triglycerides in which the 2-position is linoleic acid include SLiS type triglycerides, SLiU type triglycerides (including positional isomers), and ULiU type triglycerides. “S” means saturated fatty acid. “U” means an unsaturated fatty acid. “Li” means linoleic acid which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearin Examples include acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid. Examples of the unsaturated fatty acid U include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid (18: 2), Linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like can be mentioned. 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. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). Alternatively, different saturated fatty acids S (unsaturated fatty acids U) may be used. The triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded.

  From the point of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which linoleic acid is bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having linoleic acid bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linolenic acid, etc.). When the constituent fatty acid at the 1st or 3rd position of the triglyceride having linoleic acid bonded to the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 14 to 18 carbon atoms).

  The fat and oil composition for kneading of the present invention comprises (b) the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride as a whole of the 2-position constituent fatty acids of the triglyceride It is 0.8-26 mass% with respect to the mass of. If the total content is within this range, the mouth of the fired product is melted and the flavor release from the top to the middle is excellent. Of the fatty acids bonded to the 1st, 2nd, 3rd positions of triglycerides, triglycerides in which lauric acid or myristic acid is bonded to the 2nd position are caused by the low molecular weight of lauric acid or myristic acid, resulting in molecular motion. Easy to happen. Therefore, after solidification, the molecules are easily separated from each other in the oil and fat, which affects the melting characteristics of the oil and fat at temperatures near the body temperature. By making the total content of lauric acid and myristic acid bonded to the 2-position having such characteristics within the above range, the fats and oils will not dissolve quickly when put into the mouth, and the mouth melting will be good, and the plastic fats and oils will be improved. With the flavor inside, the fat crystals are melted appropriately by the mouth temperature when entering the mouth, so that the intensity and spread of the scent felt through the nose from the throat during eating, that is, the flavor release from the top to the middle is also good Become. A calcined product in which the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is 0.8% by mass or more and 26% by mass or less. The flavor release from the top to the middle is improved. In consideration of this viewpoint, the total content of lauric acid and myristic acid bonded to the 2-position of triglyceride is preferably 2 to 18% by mass, and more preferably 2.5 to 10% by mass.

  The flavor release after the plastic fat is contained in the mouth changes with time. The flavor of fats and oils can be roughly classified into top, middle and last. The top is the flavor that is immediately felt in the mouth, the middle is the flavor that is felt in about 3 seconds thereafter, and the last is the flavor that is expressed until the fat is lost in the mouth. The fat and oil composition for kneading of the present invention is excellent in flavor release from the top to the middle.

  The constituent fatty acid at the 1st and 3rd positions of the triglyceride in which lauric acid or myristic acid is bonded to the 2nd position may be either the saturated fatty acid S or the unsaturated fatty acid U. Examples of triglycerides in which the 2-position is lauric acid include SLS-type triglycerides, SLU-type triglycerides (including positional isomers), and ULU-type triglycerides. “L” means lauric acid which is a constituent fatty acid of triglyceride. Examples of the saturated fatty acid S or the unsaturated fatty acid U include those described above. Examples of triglycerides in which the 2-position is myristic acid include SMS triglycerides, SMU triglycerides (including positional isomers), and UMU triglycerides. “M” means myristic acid which is a constituent fatty acid of triglyceride. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). Alternatively, different saturated fatty acids S (unsaturated fatty acids U) may be used.

  From the point of obtaining the effect of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid or myristic acid is bonded to the 2nd position is a saturated fatty acid S, it is a saturated fatty acid having 4 to 24 carbon atoms. Is preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid or myristic acid is bonded at the 2nd position is an unsaturated fatty acid U, an unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid) , Linoleic acid, linolenic acid, etc.). When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid or myristic acid is 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) It is preferably an unsaturated fatty acid (an unsaturated fatty acid having 14 to 18 carbon atoms).

  In the fat and oil composition for kneading of the present invention, the total content of (c) POP and PLiP is 2 to 22.5 mass% with respect to the mass of the entire triglyceride. When the total content of POP and PLiP is within this range, the softness of the fired product is good. Among the triglycerides in fats and oils, POP and PLiP have a lower melting point of palmitic acid (C16) bonded to the 1st and 3rd positions of triglyceride than stearic acid (C18), and oleic acid which is an unsaturated fatty acid at 2nd position. Since linoleic acid is bound, it is characterized as a triglyceride that promotes solid-liquid separation. By containing it in an appropriate amount, a soft and soft texture can be obtained. The softness of the fired product is improved both when the total content of POP and PLiP is 2% by mass or more and when the total content is 22.5% by mass or less. Considering this viewpoint, the total content of POP and PLiP is preferably 4 to 20% by mass, and more preferably 7 to 18% by mass.

  In the oil and fat composition for kneading of the present invention, the content of PLiP is preferably 0.7 to 3.6% by mass, more preferably 1 to 3% by mass with respect to the mass of the whole triglyceride, More preferably, it is 1.2 to 2.7% by mass. When the content of PLiP is within this range, the softness becomes better.

  In the kneading fat and oil composition of the present invention, the content of OOO is preferably 5 to 12% by mass with respect to the mass of the entire triglyceride. Here, OOO is a triglyceride in which oleic acid is bonded to the 1st, 2nd and 3rd positions. When the content of OOO is within this range, the dispersibility in the dough becomes better. OOO is a triglyceride that is abundant in liquid oil. By adding OOO in the above-mentioned appropriate amount, when plastic oil is added to the dough, the lump of plastic oil quickly disappears and uniformly disperses, making the dough The workability in the process and the quality of the dough and bread will be good.

  The kneading fat / oil composition of the present invention preferably has an iodine value of 40 to 72, more preferably 42 to 71, and still more preferably 44 to 70. If the iodine value, which is an index of unsaturated bonds in the constituent fatty acids of triglycerides, is within this range, the softness and melting of the baked product, the flavor release from the top to the middle, and the dispersibility to the dough will be better overall.

  The fat and oil composition for kneading of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the triglyceride, but when the amount of trans fatty acid intake increases, the amount of LDL cholesterol in the blood can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of the trans fatty acid in the constituent fatty acid of the triglyceride is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the triglyceride. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  Here, the content of trans fatty acid is determined by gas chromatographic method (“2.4.4.3-2013 trans fatty acid content (capillary gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemists' Society)) ”. Can be measured. The trans fatty acid content is calculated from the area ratio with an internal standard substance (heptadecanoic acid) whose addition amount is known.

  The oil and fat composition for kneading of the present invention preferably does not contain a partially hardened oil in order to obtain the above-mentioned amount of trans fatty acid.

  The fats and oils used in the production of the kneading fat and oil composition of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, iripe fat, cacao butter, lard, beef tallow, milk fat, process them (hardening, transesterification, fractionation 1 Two or more treatments) and purification (deoxidation, deodorization, decolorization, etc.). In order to make the composition of the 2-position fatty acid and triglyceride within the scope of the present invention, it is preferable to use a blended oil in which a plurality of these fats are combined.

The kneading fat / oil composition of the present invention can be prepared by combining, for example, the following A fat / oil, B fat / oil, and C fat / oil.
(A fat)
In the present specification, “A fat” refers to a fat having a content of linoleic acid bonded to the 2-position of triglyceride of 1 to 8 mass% and an iodine value of less than 10 to 45. Examples of such A oils and fats include, but are not limited to, palm oils and fats, transesterified oils and oils containing palm oils and fats, vegetable oils such as lauric oils, and animal oils such as milk fats. Two or more kinds can be used in combination. Palm oils and fats include palm oil, palm fractionated oil, and these hardened oils, and examples of palm fractionated oil include a hard part, a soft part, and a medium melting point part. Examples of lauric oils include palm kernel oil and coconut oil.
(B fat)
In the present specification, “B fat” refers to fat having a content of linoleic acid bonded to the 2-position of triglyceride of 3 to 20 mass% and an iodine value of 45 to 65. (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. For example, plants other than A oil and fat and C oil and fat are used. Oils and fats, animal fats and oils (such as pork fat (lard) and beef tallow), fractionated oils thereof, hardened oils, and transesterified fats and oils are included. Among them, it is preferable to use a combination of palm oil and palm oil, palm fraction soft part, transesterified fat and oil of pork fraction, pork fat and the like.
(C fat)
In the present specification, “C oil and fat” refers to an oil and fat whose content of linoleic acid bonded to the 2-position of triglyceride is more than 15% by mass or less than 1% by mass.

  Fats and oils whose content of linoleic acid bonded to the 2-position of triglyceride is more than 15% by mass 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 palm super olein. These may be used alone or in combination of two or more.

  Fats and oils whose content of linoleic acid bonded to the 2-position of triglyceride is less than 1% by mass are not particularly limited, but are hardened oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) and fractionated oils. Hard oils, and transesterified oils and fats using oils and fats containing them as raw materials. Among these, it is preferable to use an extremely hardened oil of vegetable oils or animal oils, or transesterified oils and fats made from oils and fats containing them. Examples of extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, soybean extremely hardened oil, and their transesterified oils. Examples of extremely hardened oils for animal fats include pork fat extremely hardened oil, beef tallow extremely hardened oil, fish oil extremely hardened oil, and their transesterified oils.

  In addition, in the fats and oils composition for kneading | mixing of this invention, using other fats and oils other than said A fats and oils, B fats and oils, and C fats and oils within the range which satisfy | fills all the conditions of said (a)-(c). Also good.

  Examples of the other oils and fats include various vegetable oils and animal fats such as kapok oil, cacao butter, shea fat, mango kernel oil, monkey fat and iripe fat. These may be used alone or in combination of two or more.

  As a blending ratio of the A and B fats and B and fats described above, the A and fats are preferably blended in an amount of 5 to 55% by mass with respect to the total mass of the kneading oil and fat composition, and blended in an amount of 10 to 45% by mass. More preferably. Moreover, it is preferable to mix | blend 50-100 mass% with respect to the mass of the whole fat composition for kneading in the sum total of A fats and oils, and B fats and oils.

2. Plastic oil / fat The plastic oil / fat of the present invention contains the oil / fat composition for kneading of the present invention described above in the oil phase.

  The plastic fat of the present invention can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60-99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, for example, margarine.

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

  In addition to water, other components can be blended in the plastic fat of the present invention within a range that does not impair the effects of the present invention. Examples of other ingredients include, but are not limited to, milk, dairy products, flavoring agents obtained by enzymatic treatment of dairy products, proteins, sugars, 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. These include conventionally known ones. 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 Examples of antioxidants include polysaccharides such as inulin (eg, agabayurin), L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienols, lignans, ubiquinones, xanthines, oryzanol, plant sterols, Catechins, polyphenols, tea extracts and the like can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA) and the like. Examples of the coloring component include carotene, anato, and astaxanthin.

  The kneading oil / fat composition of the present invention preferably contains an emulsifier. Examples of the emulsifier include 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, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene Examples include sorbitan fatty acid esters. When producing the kneading fat / oil composition of the present invention, it is preferable to add the oil-soluble emulsifier to the oil phase and the water-soluble emulsifier to the water phase.

  The plastic fat of the present invention preferably contains cellulose ether. When cellulose ether is blended, the softness of the fired product and the dispersibility to the fabric are improved. As the cellulose ether, hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), ethylhexylethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxy Examples thereof include propyl cellulose (HPC). These may be used alone or in combination of two or more. Among these, hydroxypropyl methylcellulose and methylcellulose are preferable, and hydroxypropylmethylcellulose is particularly preferable. The average molecular weight of the cellulose ether is not particularly limited, but is preferably 40000 or more, more preferably 60000 or more, and the viscosity of a 2% aqueous solution at 20 ° C. is preferably 800 mPa · s or less. 0.001-10.0 mass% is preferable with respect to the mass of the whole plastic fat, and, as for content of a cellulose ether, 0.01-5.0 mass% is more preferable.

  The plastic fat of the present invention preferably contains a flavor as a taste component for imparting flavor. Examples of flavors include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, and maple flavor. An oil-soluble flavor is preferably used in the fat and oil composition for kneading of the present invention.

  The plastic fat of the present invention can be produced by a known method. For example, in a form containing an aqueous phase, the oil phase containing the kneading fat composition of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded with a cooling mixer. Can do. The thing which does not contain a water phase can be rapidly cooled and kneaded with a cooling mixer after heating the oil phase containing the fat composition for kneading of the present invention. More specifically, in the case of a form containing an aqueous phase, an oil phase and an aqueous phase are first prepared. The oil phase contains the oil and fat composition for kneading of the present invention, and when oil-soluble emulsifiers, oil-soluble flavors and the like are used, these are added to the oil phase. When the water phase uses water-soluble components, these are added to the water phase. These oil phase and aqueous phase are preferably heated to 50 to 90 ° C., more preferably 65 to 85 ° C., and it is desirable to completely dissolve the added components. These oil phase and aqueous phase are mixed and emulsified under heating. For example, emulsification is carried out while slowly adding a heated aqueous phase to a heated oil phase. Thereafter, if necessary, other additive components such as flavor may be added. Thereafter, the heated emulsion can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, botator, nexus, etc., and plasticized to obtain the plastic fat of the present invention. Further, if necessary, an inert gas such as nitrogen gas may be blown in a cooling mixer, or after rapid quenching, the plastic fat may be aged (tempered).

3. Baked product The plastic fat of the present invention can be used by being kneaded into the dough of the baked product. Baking products such as bread and confectionery can be obtained by baking the dough containing this plastic fat. The kneading of the plastic oil and fat into the dough and the baking of the dough can be performed, for example, according to known conditions and methods.

  The dough using the plastic fat of the present invention is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, 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 (such as millet, millet, amaranth), potato flour and the like.

  In addition to the flour and the plastic fat of the present invention, the dough can be blended with no particular limitation as long as it is usually used for a dough for a baked product. Moreover, these compounding quantities can also be made into an appropriate quantity without a restriction | limiting in particular considering the range mix | blended with the cloth | dough of baking products normally. Specifically, for example, water, milk, dairy products, protein, sugar, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast food, cacao mass, Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorants, flavors and the like.

  Examples of the baked goods bread and confectionery using the dough added with the plastic fat of the present invention include breads such as bread, table roll, confectionery bread, cooking bread, French bread, live red, stolen, panettone, kugurofu, brioche , Pastries such as donuts, croissants and pies, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes. Among these, breads using yeast are preferable.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Measuring method Each content of linoleic acid, lauric acid, and myristic acid bonded to the 2-position of triglyceride in the oil / fat composition is determined by the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). It was measured by “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommended 2-2013 2-position fatty acid composition”). These contents are based on the total mass of triglyceride 2-position fatty acid as a whole, which is the total peak area measured by gas chromatography of the monoacylglycerol fraction after treatment with the lipase solution as in the above test method. Yes.

  Each content of POP, PLiP, and OOO in the oil and fat composition is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). Gas chromatographic method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and the amount of fatty acid was used for calculation.

The iodine value of the fat and oil composition was measured by “2.3.4.1-2013 Iodine number (Wyeth-cyclohexane method)” of the standard fat and oil analysis test method (Japan Oil Chemical Society).
(2) Production of plastic oils and fired products

<Preparation of oil and fat composition>
For the oil and fat compositions of Examples 1 to 14 and Comparative Examples 1 to 6 having the fatty acid composition, triglyceride composition and iodine value shown in Table 1 below, a blended oil of animal and vegetable oils and their processed oils and purified is used. In addition, transesterified fats and palm oils and fats were used as the above-described A fats and oils and B fats, and liquid oils and extremely hardened oils were appropriately combined as C fats to prepare blended oils.

<Preparation of kneading margarine>
An emulsifier is added to the oil and fat composition shown in Table 1 below, and for Examples 30 to 37 and 39 to 43 in Table 3 below, hydroxypropyl methylcellulose is further added and mixed, and the oil is adjusted to 75 ° C. Phased. 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, the water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly cooled by a perfector, and kneaded margarine with the following blending ratio as a plastic fat. Obtained. 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>
Oil composition 83.5 parts by weight Emulsifier 0.15 parts by weight Hydroxypropylmethylcellulose Mass parts listed in Table 3 Nonfat dry milk 1 part by weight Sodium chloride 0.5 parts by weight Milk flavor 0.1 parts by weight Water remainder

The following emulsifier and hydroxypropylmethylcellulose were used.
(emulsifier)
Monoglycerin fatty acid ester (Emulsy MS manufactured by Riken Vitamin Co., Ltd.) 0.1 part by mass Lecithin (Lecithin M manufactured by Showa Sangyo Co., Ltd.) 0.05 part by mass (hydroxypropylmethylcellulose 1)
Methocel K4M Dow Chemical Co., Ltd. 2% aqueous solution (20 ° C.) Viscosity: 588 mPa · s
(Hydroxypropyl methylcellulose 2)
Methocel K100M manufactured by Dow Chemical Co., Ltd. 2% aqueous solution (20 ° C.) Viscosity: 754 mPa · s

<Preparation of bread>
Using each of the margarines for kneading using the oil and fat compositions of Examples 1 to 14 and Comparative Examples 1 to 6 as raw materials, bread was produced by the following composition and process.

  Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium seed dough.

  After that, all ingredients other than kneading blended margarine and medium-sized dough were added and mixed at low speed 3 minutes and medium low speed 3 minutes, then kneaded margarine was added, and further low speed 3 minutes, medium low speed 4 Mix in minutes to get bread dough. The soaking temperature was 28 ° C.

Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a pullman mold, taken a proof for 40 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 40 minutes.
<Combination of bread>
・ Medium seed compounding Powerful powder 70 parts by weight Yeast 2.5 parts by weight East food 0.1 part by weight Water 40 parts by weight ・ Medium seed process mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Soaking temperature 24 ℃
Fermentation Fermentation room temperature 27 ° C Humidity 75% 4 hours ・ Main body blending Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine for kneading 5 parts by weight Water 25 parts by weight (Add all ingredients other than the margarine for kneading blended with the main ingredients and all the medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Adding margarine for kneading), low speed 3 minutes, medium and low speed 4 minutes, lifting temperature 28 ° C
Floor time 28 ℃ 20 minutes Dough split 230g
Bench time 28 ° C 20-minute mold Molded into a roll mold with a molder
Filled with U-type and 6 Pullman-type proofing Room temperature 38 ℃ Humidity 80% 40 minutes Firing 200 ℃ 40 minutes

(3) Evaluation In Table 2, the following evaluation was performed on each margarine for kneading in Examples and Comparative Examples and bread that was a baked product.
[Dispersibility to fabric]
The time when the margarine lumps disappeared when the margarine was added to the dough was visually evaluated.
Evaluation criteria A : Dispersed within 1 minute 30 seconds to 2 minutes.
○: Dispersed within 2 minutes to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes 30 seconds to 3 minutes.
X: Dispersed in more than 3 minutes.

  The bread baked in the above was tasted with a panel, and sensory evaluation was performed according to the following criteria. For the panels that were evaluated, a distinction test of five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard odor test were conducted. Eight males and twelve females in their 20s to 40s who were judged to be fit were selected as panels.

[Softness of bread]
The bread bread obtained by kneading the margarine for kneading into the dough in the above and letting it cool for 2 hours at room temperature and then storing it at 20 ° C. for one day was tasted by 20 panelists. Evaluated by criteria.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

[Mouth melting of bread]
Bread bread kneaded with dough margarine in the above in the dough, allowed to cool for 2 hours at room temperature, and then stored at 20 ° C. for 1 day with 20 panelists. Evaluated by criteria.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

[Flavor release from top to middle of bread]
Bread bread kneaded with dough with margarine for kneading in the above is allowed to cool for 2 hours at room temperature, then stored at 20 ° C for 1 day, and sampled by 20 panelists. Flavor release from top to middle Was evaluated according to the following criteria.

Here, the flavor release was evaluated as the flavor release from the top to the middle immediately after putting it in the mouth and for about 3 seconds thereafter.
Evaluation criteria A : 16 or more out of 20 panels were evaluated as good.
○: 11 to 15 out of 20 panelists evaluated as good.
(Triangle | delta): 6-10 people evaluated that 20 panels were favorable.
X: 5 or less evaluated that it was favorable in 20 panels.

  In Table 3, for each of the oil and fat compositions of Example 2 and Example 3, the evaluation of the dispersibility in the dough, the softness of bread, the melting in the mouth, and the flavor release from the top to the middle are shown in Table 2. Based on the case of Example 16 (Example 29 in Table 3) and Example 17 in Table 2 (Example 38 in Table 3), the case where the difference was better was evaluated as ◎ +.

  The evaluation results are shown in Tables 2 and 3.

  From Table 2, Examples 15 to 28 using the oil and fat compositions of Examples 1 to 14 were soft and melted in the mouth, excellent in flavor release from the top to the middle, and dispersible in the dough. Both solve the problems of the present invention. In Examples 16 to 18 and 22 using the oil and fat compositions of Examples 2 to 4 and 8, any evaluation is particularly good.

  Based on Examples 2 to 4 and 8, Example 9 has a slightly low content of linoleic acid bonded to the 2-position of triglyceride, a slightly low content of OOO, a low iodine value, and dispersion into the dough Slightly lower the evaluation of the nature, slightly higher total content of lauric acid bonded to the 2nd position of triglyceride and myristic acid bonded to the 2nd position of triglyceride, melting the mouth of the baked product and flavor from the top to the middle Release rating is slightly lower. In Example 10, the total content of POP and PLiP was slightly high, the content of OOO was slightly low, the iodine value was slightly low, the evaluation of dispersibility to the fabric was slightly lowered, the mouth melted, and the flavor release from the top to the middle Evaluation is also slightly lower. In Examples 11 and 14, the content of linoleic acid bonded to the 2-position of triglyceride is slightly higher, the iodine value is slightly higher, and the evaluation of dispersibility in the dough is slightly reduced. Example 14 is the content of OOO Slightly more, dispersibility in the fabric, softness of the baked product, melting in the mouth, flavor release from the top to the middle slightly lower.

  In Examples 1 and 7, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is slightly less, and Example 1 is evaluated for the dissolution of the fired product in the mouth. Slightly lowering, Example 7 slightly lowers the evaluation of the melting of the fired product and the release of the flavor from the top to the middle. In Examples 5 and 12, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride was slightly high, and the melted mouth of the baked product and the flavor from the top to the middle Release rating is slightly lower. The total content of POP and PLiP and the content of PLiP are also slightly less, and the evaluation of softness is slightly lowered.

  In Example 6, the total content of POP and PLiP and the content of PLiP are slightly less, and the evaluation of softness is slightly lowered. In Example 13, the total content of POP and PLiP and the content of PLiP are slightly higher, and the evaluation of the softness is slightly lowered.

  In Comparative Example 1, the content of linoleic acid bonded to the 2-position of triglyceride is low, the iodine value is low, and it is hard as a plastic oil and fat, so that the dispersibility in the dough is poor. In Comparative Example 2, the content of linoleic acid bonded to the 2-position of triglyceride is large, the iodine value is considerably high, and it is too soft as a plastic fat and oil, so that the dispersibility in the dough is poor. Neither can solve the problems of the present invention.

  In Comparative Example 3, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride is small, and Comparative Example 4 is large. Neither the melting of the mouth of the fired product nor the evaluation of the flavor release can solve the problems of the present invention.

  In Comparative Example 5, the total content of POP and PLiP is small, and the evaluation of softness cannot solve the problem of the present invention. In Comparative Example 6, the total content of POP and PLiP is large, the dispersibility becomes poor, and the problem of the present invention cannot be solved even as a fired product.

  In Table 3, hydroxypropyl methylcellulose (Examples 30 to 37, Examples 39 to 43) was blended. The content of linoleic acid bonded to the 2-position of triglyceride in the oil and fat composition, the total content of lauric acid bonded to the 2-position of triglyceride and myristic acid bonded to the 2-position of triglyceride, of POP and PLiP The relative tendency of each evaluation due to the total content etc. is generally common even if other components are changed, but by blending hydroxypropyl methylcellulose which is cellulose ether, the softness of the baked product and dispersion to the dough Show a tendency to improve.

  From the above, the content of linoleic acid in which the oil and fat composition is bonded to the 2-position of (a) triglyceride is 5 to 21% by mass with respect to the total mass of the 2-position fatty acid of triglyceride, and (b) the 2-position of triglyceride The total content of lauric acid bonded to the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 0.8 to 26% by mass relative to the total mass of the 2-position fatty acid of the triglyceride, (c) POP and When the total content of PLiP is 2 to 22.5% by mass with respect to the total mass of the triglyceride, the calcined product is soft and well melted by the balance of the whole, and excellent in flavor release from the top to the middle, Good dispersibility in dough. When the content of PLiP is 0.7 to 3.6% by mass with respect to the mass of the entire triglyceride, the softness becomes better. When the content of OOO is 5 to 12% by mass with respect to the total mass of the triglyceride, dispersibility into the dough becomes better. When the iodine value is 40 to 72, the softness and melting of the baked product, the flavor release from the top to the middle, and the dispersibility to the fabric become better overall.

Claims (6)

Oil composition for kneading satisfying the following (a) to (c):
(A) The content of linoleic acid bonded to the 2-position of the triglyceride is 5 to 21% by mass with respect to the total mass of the 2-position fatty acid of the triglyceride.
(B) The total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 0.8 to 26 masses relative to the total mass of the 2-position fatty acid of the triglyceride. %
(C) The total content of POP and PLiP is 2 to 22.5% by mass with respect to the total mass of the triglyceride (POP is triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position; PLiP is a triglyceride in which palmitic acid is bonded to positions 1 and 3, and linoleic acid is bonded to position 2, P is palmitic acid, O is oleic acid, and Li is linoleic acid.   The fat and oil composition for kneading according to claim 1, wherein the content of PLiP is 0.7 to 3.6 mass% with respect to the mass of the whole triglyceride.   The oil-and-fat composition for kneading according to claim 1 or 2, wherein the content of OOO is 5 to 12% by mass with respect to the total mass of triglyceride (OOO has oleic acid bonded at the 1st, 2nd and 3rd positions. Triglycerides.)   The oil composition for kneading according to any one of claims 1 to 3, wherein the iodine value is 40 to 72.   Plastic oil containing the fat and oil composition for kneading as described in any one of Claims 1-4. The manufacturing method of the baked product which kneads the plastic fats and oils of Claim 5 in dough, and bakes this dough.