JP2019004875A - Plastic oil-and-fat composition - Google Patents

Abstract

To provide a plastic oil-and-fat composition which can be easily kneaded and can reduce oily stains from a baked product in preparing a dough for a baked product by using a plastic oil-and-fat composition at a refrigeration temperature of more than 0°C and 10°C or less without adjusting the temperature.SOLUTION: There is provided a plastic oil-and-fat composition comprising the following oil-and-fat A, oil-and-fat B and oil-and-fat C, wherein the plastic oil-and-fat composition contains 62 mass% or more and 85 mass% or less of the oil-and-fat C in the oil-and-fat of the plastic oil-and-fat composition. Oil-and-fat A: a transesterification oil having a triacylglycerol content of 30 mass% or more and 60 mass% or less and a palmitic acid content in the constituent fatty acids of 10 mass% or more and 35 mass% or less in which the total carbon number of a fatty acid constituting triacylglycerol is 38 or more and 44 or less. Oil-and-fat B: a transesterification oil having a P2O content of 18 mass% or more and 28 mass% or less in which the total content of P2L and PL2 is 3 mass% or more and 18 mass% or less. Oil-and-fat C: an edible oil having a rising melting point of 10°C or less.SELECTED DRAWING: None

Description

  The present invention relates to a plastic fat composition.

  Plastic oil compositions for kneading such as margarine and shortening used in baked goods such as baked goods and bread are usually distributed or stored at a refrigeration temperature of more than 0 ° C. and 10 ° C. or less. The plastic fat composition for kneading is generally hard at the refrigeration temperature, and as it is, it is difficult to knead and difficult to use when producing a dough for a baked product, so that it is adjusted to an appropriate hardness, for example, about 20 ° C. Adjust the temperature before use. However, it takes time to control the temperature, and if there is no temperature control equipment, it is necessary to change the temperature control conditions in summer when the temperature is high and in winter when the temperature is low, and it is difficult to adjust the temperature appropriately. Therefore, there is a need for a kneading plastic fat composition that does not require temperature adjustment and can be used even at refrigerated temperatures.

  As a conventional plastic oil composition for kneading, for example, an oil composition containing transesterified oil has been proposed (Patent Document 1, Patent Document 2). However, none of the patent documents disclose the kneading of the refrigerated plastic oil composition into a dough for a baked product.

  Liquid oil may be used as a raw material for baking products in place of margarine and shortening, but baking products that contain a large amount of oil and fat, such as pound cake, are prone to oil stains. The problem is that the appearance is damaged and the hands are soiled with oil when held.

JP 2008-278833 A Japanese Patent Laying-Open No. 2015-006132

  The present invention uses a plastic oil and fat composition having a refrigeration temperature of more than 0 ° C. and not more than 10 ° C. without adjusting the temperature, and is easy to knead when preparing a dough for a baked product, and can reduce oil stain from the baked product. It aims at providing a plastic fat composition.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have obtained a 0 ° C. when a plastic oil / fat composition containing two kinds of transesterified oils and containing a predetermined amount of oil / fat having a rising melting point of 10 ° C. or less is used. The inventors have found that it is easy to knead when preparing a dough for a baked product without adjusting the temperature at a refrigeration temperature of super 10 ° C. or less, and that oil stain from the baked product can be reduced, and the present invention has been completed.

That is, this invention is a plastic fat composition containing the following fats and oils A, fats and oils B, and fats and oils C, and contains 62 to 85 mass% of the fats and oils in the fats and oils of the said plastic fat and oil composition. It is the said plastic fat composition characterized by these.
Fat and oil A: The triacylglycerol content in which the total carbon number of the fatty acid constituting the triacylglycerol is 38 to 44 is 30% by mass to 60% by mass, and the palmitic acid content in the constituent fatty acid is 10% by mass The transesterification oil which is 35 mass% or less.
Fat and oil B: Transesterified oil having a P2O content of 18% by mass to 28% by mass and a total content of P2L and PL2 of 3% by mass to 18% by mass (however, P2O is palmitic in one molecule) Triacylglycerol with two acids and one oleic acid ester-linked, P2L is a triacylglycerol with two palmitic acids and one linoleic acid in one molecule, PL2 is in one molecule Is a triacylglycerol in which one palmitic acid and two linoleic acids are ester-linked).
Fat and oil C: Edible fat and oil whose rising melting point is 10 ° C. or lower.

  It is preferable that the stearic acid content in the fatty acid constituting the fat A is 25% by mass or more and 50% by mass or less.

  The iodine value of the fat / oil A is preferably 0 or more and 2 or less.

  It is preferable that PO2 content of the said fats and oils B is 5 to 20 mass%. (However, PO2 means triacylglycerol in which one palmitic acid and two oleic acids are ester-bonded in one molecule)

  It is preferable that the iodine value of the fats and oils B is 35 or more and 60 or less.

  The total amount of the fat A and the fat B in the fat of the plastic fat composition is preferably 15% by mass or more and 38% by mass or less.

  The mass ratio of the fat A to the fat B is preferably 0.1 or more and 10 or less.

  The plastic fat composition is preferably a water-in-oil type.

  The plastic fat composition is preferably used for kneading.

  Moreover, this invention is the cloth for baked goods containing the said plastic fat composition.

  Moreover, this invention is a baked product obtained by baking the said dough.

  Moreover, this invention is a manufacturing method of the dough for baked goods characterized by using the said plastic fat composition at over 0 degreeC and 10 degrees C or less.

  Moreover, this invention is a method of reducing the oil stain of a baked product characterized by producing the cloth for baked products using the said plastic fat composition.

  When the plastic fat composition of the present invention is used, it is easy to knead when preparing a dough for a baked product without adjusting the temperature at a refrigeration temperature of more than 0 ° C. and 10 ° C. or less, and the oil stain from the baked product can be reduced. it can.

  The plastic fat composition of the present invention contains the following fats and oils A, fats and oils B and fats and oils C, and the fats and oils of the plastic fat and oil composition contain 62% by mass or more and 85% by mass or less of the fats and oils. The fat / oil A has a triacylglycerol content of 30 to 44% by mass of the total carbon number of the fatty acid constituting the triacylglycerol (hereinafter also referred to as CN) of 38 to 44%. The transesterified oil has a palmitic acid content of 10% by mass to 35% by mass. The fat B is a transesterified oil having a P2O content of 18% by mass to 28% by mass and a total content of P2L and PL2 of 3% by mass to 18% by mass. Oil C is an edible oil having an ascending melting point of 10 ° C or lower. Here, P2O is a triacylglycerol in which two palmitic acids and one oleic acid are ester-bonded in one molecule, and P2L is an ester-linked two palmitic acids and one linoleic acid in one molecule. The triacylglycerol PL2 means triacylglycerol in which one palmitic acid and two linoleic acids are ester-bonded in one molecule. The content of triacylglycerol having a CN of 38 or more and 44 or less can be measured according to 2.4.6.1-1996 of the standard fat and oil analysis test method. The content of constituent fatty acids such as oleic acid, linoleic acid and palmitic acid can be measured according to 2.4.2.3-2013 of the standard oil analysis method. The content of triglycerylglycerol such as P2O, P2L, PL2, and PO2 is JAOCS, Vol 70, No. 11, 1111-1114 (1993). The rising melting point can be measured according to 2.2.4.2-1996 of the standard fat analysis method.

  The transesterified oil in the present invention refers to an oil and fat that has been transesterified by a conventionally known method. Examples of the catalyst used for transesterification include chemical catalysts such as sodium methoxide and enzyme catalysts such as lipase. The transesterification method may be random transesterification or transesterification specific to the fatty acid bonded to the 1,3-position of glycerol, but random transesterification is preferred.

  The total amount of the fats and oils A and B in the fats and oils of the plastic fat and oil composition of the present invention is preferably 15% by mass or more, more preferably 19% by mass or more, from the viewpoint of reducing oil stain of the fired product. The mass% or more is more preferable. In addition, the total amount of the fats and oils A and the fats and oils B is preferably 38% by mass or less, more preferably 36% by mass or less, from the viewpoint of easy kneading when preparing a baked article dough. A mass% or less is more preferable.

  From the viewpoint of reducing the oil stain of the fired product, the mass ratio of the fat A to the fat B is preferably 0.1 or more, more preferably 0.4 or more, and even more preferably 0.8 or more. In addition, the mass ratio of the fat A to the fat B is preferably 10 or less, more preferably 8 or less, and more preferably 6 or less from the viewpoint of easy kneading when preparing a baked article dough. More preferably it is.

  The triacylglycerol content of CN in the oil and fat A used in the present invention is from 38 to 44, preferably 30% by mass, preferably 32% by mass or more, and more preferably 34% by mass or more. preferable. Further, the content of triacylglycerol having a CN of 38 to 44 in the oil and fat A is 60% by mass or less, preferably 58% by mass or less, and more preferably 56% by mass or less. If it is within the predetermined range, the oil stain of the fired product can be reduced.

  The palmitic acid content in the constituent fatty acid of the fat A used in the present invention is 10% by mass or more, preferably 13% by mass or more, and more preferably 16% by mass or more. In addition, the palmitic acid content in the constituent fatty acid of the fat A is 35% by mass or less, preferably 33% by mass or less, and more preferably 31% by mass or less.

  The stearic acid content in the constituent fatty acid of the fat A used in the present invention is preferably 25% by mass or more, more preferably 27% by mass or more, and further preferably 30% by mass or more. Further, the stearic acid content in the constituent fatty acid of the fat A is preferably 50% by mass or less, more preferably 45% by mass or less, and further preferably 40% by mass or less.

  The iodine value of the fat / oil A is preferably 0 or more and 2 or less. The iodine value can be measured according to 2.3.4.1-1996 of the standard oil analysis method.

  Examples of the fat A include coconut oil, palm kernel oil, and lauric fats and oils that have been subjected to separation, hydrogenation, and the like, and palm oil and palm oils that have been subjected to separation, hydrogenation, and the like. The transesterified oil of compounded fats and oils is mentioned, The transesterified oil of the said lauric oil and fat and the said palm oil and fat is mentioned preferably. The lauric fat used in the fat A is preferably one or more selected from the group consisting of palm kernel oil and hydrogenated oil of palm kernel oil, more preferably extremely hardened oil of palm kernel oil. The palm fat used in the fat A is preferably one or more selected from the group consisting of palm stearin, hydrogenated oil of palm oil, and hydrogenated oil of palm fractionated oil. One or more selected from the group consisting of extremely hardened oil and extremely hardened oil of palm fractionated oil is more preferred, and 1 selected from the group consisting of extremely hardened oil of palm oil and extremely hardened oil of palm fractionated oil A seed or two or more are more preferred, and a palm oil extremely hardened oil is even more preferred. When the fats and oils A are transesterified oils containing hydrogenated fats and oils, the order of the hydrogenation step, the blending step of blending the raw fats and oils of the transesterified oils, and the transesterification step is not limited. The order of the blending process, the transesterification process, and the hydrogenation process may be the order of the blending process, the hydrogenation process, and the transesterification process, or the order of the hydrogenation process, the blending process, and the transesterification process.

  9 mass% or more is preferable from a viewpoint of reducing the oil stain of a baked product, and, as for content of the said fats and oils A in the fats and oils of the plastic fat composition of this invention, 11 mass% or more is more preferable. Moreover, from a viewpoint of making it easy to knead | mix into the baked goods dough, 29 mass% or less is preferable and 26 mass% or less is more preferable.

  P2O content in the said fats and oils B used by this invention is 18 mass% or more, and it is preferable that it is 20 mass% or more. Moreover, the P2O content in the fats and oils B is 28% by mass or less, and preferably 26% by mass or less.

  The total content of P2L and PL2 in the fat B used in the present invention is 3% by mass or more, and preferably 5% by mass or more. Moreover, the total content of P2L and PL2 in the oil and fat B is 18% by mass or less, and preferably 16% by mass or less.

  The content of PO2 in the oil B used in the present invention is preferably 5% by mass or more, more preferably 7% by mass or more, and further preferably 9% by mass or more. Moreover, it is preferable that PO2 content in the said fats and oils B is 20 mass% or less, and it is more preferable that it is 18 mass% or less.

  The iodine value of the fat and oil B is preferably 35 or more and 60 or less, more preferably 35 or more and 55 or less, and further preferably 37 or more and 55 or less.

  Examples of the fats and oils B include transesterified oils of blended fats and oils containing the palm-based fats and oils, and the total content of the palm-based fats and oils, oleic acid and linoleic acid in the constituent fatty acids is 65% by mass or more and 100% by mass or less. Preferred are transesterified oils and fats other than the above-mentioned palm-based fats and oils (hereinafter also referred to as fats and oils D), and more preferred are the transesterified oils of the palm-based fats and oils and D. As for the palm type fats and oils used for the said fats and oils B, 1 type, or 2 or more types selected from the group which consists of palm oil and palm fractionation oil are preferable. Examples of the fat D used for the fat B include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil and the like, and these may be used alone. Two or more kinds may be used in combination. When the fats and oils B are transesterified oils of the blended fats and oils containing the fats and oils D, the blending ratio with the fats and oils D with respect to the palm-based fats and oils used for the fats and oils B is preferably 0.05 or more, and 0.07 The above is more preferable, and 0.1 or more is more preferable. Moreover, the blending ratio of the fats and oils D to the palm-based fats and oils used for the fats and oils B is preferably 0.5 or less, more preferably 0.4 or less, and even more preferably 0.3 or less in terms of mass ratio.

  4 mass% or more is preferable from a viewpoint of reducing the oil stain of a baked product, and, as for content of the said fats and oils B in the fats and oils of the plastic fat composition of this invention, 5 mass% or more is more preferable. Moreover, from a viewpoint of making it easy to knead | mix when producing the baked goods dough, 28 mass% or less is preferable and 22 mass% or less is more preferable.

  The fats and oils C used in the present invention are fats and oils having an ascending melting point of 10 ° C or lower, fats and oils having an ascending melting point of 5 ° C or less are preferable, and oils and fats having an ascending melting point of 0 ° C or less are more preferable. Examples of the fat C include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm olein, and the like. You may use the above together. One or more kinds selected from the group consisting of soybean oil, rapeseed oil, corn oil and palm olein are preferred, and one or two kinds selected from the group consisting of soybean oil and rapeseed oil are more preferred.

  Content of the fats and oils C in the fats and oils of the plastic fat composition of this invention is 62 mass% or more and 85 mass% or less. From the viewpoint of facilitating kneading when preparing a dough for a baked product, the content of the fat C in the fat of the plastic fat composition of the present invention is preferably 64% by mass or more, and more preferably 67% by mass or more. Moreover, from a viewpoint of reducing the oil stain of a baked product, 83 mass% or less is preferable and 80 mass% or less is more preferable.

  In the plastic fat composition of the present invention, fats and oils other than the fat A, the fat B, and the fat C may be contained as long as the effects are not impaired. As fats other than the fats and oils A, the fats and oils B, and the fats and oils C, transesterified oils other than the fats and oils A and the fats and oils B, palm oil, palm kernel oil, coconut oil, lard, beef tallow, milk fat, and the like, and these Examples thereof include edible fats and oils having a rising melting point of more than 10 ° C. such as fractionated oils and hydrogenated fats and oils, and these may be used alone or in combination of two or more.

  The fat content in the plastic fat composition of the present invention is preferably 50% by mass to 100% by mass, more preferably 60% by mass to 100% by mass, and further preferably 70% by mass to 100% by mass.

  The plastic fat composition of the present invention may be a water-in-oil plastic fat composition in which an oil phase containing fat and oil and an aqueous phase containing water are emulsified in a water-in-oil type, and the water content is 0.5 mass. %, But it is preferably a water-in-oil type plastic fat composition. In the case of a water-in-oil plastic fat composition, the content of the oil phase is preferably 50% by mass or more and 99.4% by mass or less, more preferably 60% by mass or more and 98% by mass or less, and further preferably 70% by mass. It is 85 mass% or less. The content of the aqueous phase is preferably 0.6% by mass to 50% by mass, more preferably 2% by mass to 40% by mass, and still more preferably 15% by mass to 30% by mass. Examples of the water-in-oil type plastic fat composition include fat spread and margarine.

  The plastic oil / fat composition of the present invention may contain conventionally known components in addition to the oil / fat and water. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance | flavor, an emulsifier etc. are mentioned. 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, Examples include whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate, whey protein isolate, buttermilk powder, total milk protein, casein sodium, and casein potassium. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides and the like. 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 spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. Emulsifiers include sorbitan fatty acid ester, polyglycerin fatty acid ester, lecithin, monoglycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate And polyoxyethylene sorbitan fatty acid esters, and the like, and can be added within a range not impairing the effects of the present invention.

  The plastic fat composition of the present invention can be produced by a known method. For example, in the form of emulsification in a water-in-oil type, the oil phase and the water phase are appropriately heated, mixed and emulsified, and then combined with a quenching quenching agent such as a combinator, a perfector, a botter and a nexus. It can be quenched and quenched by the device. In the shortening, after heating the oil phase, the oil phase can be quenched and cooled by a sealed quenching and kneading apparatus such as a combinator, a perfector, a botter, and a nexus. After quenching and kneading, an aging step of storing for several days at a temperature of about 20 ° C. may be performed as necessary.

  The plastic fat composition of the present invention can be used for dough for baking products such as bread and confectionery for kneading. In the step of producing a dough for a baked product, the plastic fat composition of the present invention can be used at a refrigeration temperature of more than 0 ° C. and not more than 10 ° C., but the order of the steps of adding the plastic oil composition of the present invention does not matter. . After the step of adding the plastic fat composition of the present invention, there may be a step of adding a raw material for a fired product other than the plastic fat composition of the present invention, or a fired product other than the plastic fat composition of the present invention. There may be a step of adding the plastic fat composition of the present invention after the step of adding the dough raw material.

  A baked product such as bread or confectionery can be obtained by appropriately forming and baking a dough for a baked product containing the plastic fat composition of the present invention. The baking of the dough for a baked product can be performed, for example, according to known conditions and methods. If the dough for baked goods is produced using the plastic fat composition of this invention, the oil stain of a baked goods can be reduced.

  The dough for the baked product of the present invention is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended with the dough for the baked product. For example, wheat flour (strong flour, medium flour, weak flour, etc.) ), Barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, starch and the like.

  The blending amount of the plastic fat composition of the present invention in the baked product dough of the present invention varies depending on the type of baked product and is not particularly limited, but as the amount of the plastic fat composition for 100 parts by mass of flour blended in the baked product dough Preferably they are 2 mass parts or more and 150 mass parts or less, More preferably, they are 10 mass parts or more and 120 mass parts or less.

  In addition to the flour and the plastic oil composition of the present invention, the fired product dough of the present invention can be blended without particular limitation as long as it is usually blended into the fired product dough. Also, the amount of these is not particularly limited. Specifically, for example, water, milk, dairy products, proteins, carbohydrates, eggs, processed eggs, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils) mentioned as components included in the plastic fat composition. ), Yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, green tea, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, legumes, tofu, soy milk, soy protein, swelling Examples include agents, sweeteners, seasonings, spices, coloring agents, and fragrances.

  Examples of baked products include breads such as bread, rolls, sweets, cooked bread, stollen, panettone, brioche; pastries such as Danish, croissant, pie; cakes such as pound cake, sponge cake, hot cake; biscuits, cookies Baked confectionery such as baked donuts, busses and waffles.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.

(material)
The following were used in the preparation of the blended fat and oil and the fat and oil composition for fired products.
(Oil and fat)
Rapeseed oil (increased melting point 0 ° C. or less, total content of oleic acid and linoleic acid in constituent fatty acids 81.1% by mass, manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (rising melting point 0 ° C. or less, total content of oleic acid and linoleic acid in constituent fatty acid 77.5% by mass, manufactured by J-Oil Mills Co., Ltd.)
Palm oil (manufactured by J-Oil Mills Co., Ltd.)
Palm stearin (Iodine value 32, manufactured by J-Oil Mills Co., Ltd.)
Palm kernel oil (manufactured by J-Oil Mills Co., Ltd.)
(emulsifier)
Lecithin (Product name: J Lecithin FA, manufactured by J-Oil Mills)
Monoglycerin fatty acid ester (Product name: Excel O-95R, manufactured by Kao Corporation)
(Other)
Nonfat dry milk (Morinaga Milk Industry Co., Ltd.)
Fragrance (commercially available butter flavor)

(Measuring method)
It measured by the following method about the following item of raw material fats and oils, transesterification oil, and mixing | blending fats and oils.

  The triacylglycerol content in which the total number of carbon atoms (hereinafter also referred to as CN) of the fatty acid constituting the triacylglycerol is 38 or more and 44 or less is determined according to the standard oil analysis method (Japan Oil Chemistry Society) “2.4. 6.1-1996 Triacylglycerol composition (gas chromatographic method) "and calculated.

  The oleic acid content, linoleic acid content, palmitic acid content and stearic acid content in the constituent fatty acids were measured according to “2.4.2.3-2013 Fatty Acids” of the standard fat analysis method (Japan Oil Chemists' Society). Composition (capillary gas chromatographic method) ".

  The P2O content, P2L content, PO2 content and PL2 content are the same as those in JAOCS, Vol 70, No. 1, except that the column length is 60 m. 11, 1111-1114 (1993). .

  The iodine value was measured by “2.3.4.1-1996 Iodine value (Wiis-Cyclohexane method)” of the standard oil analysis method (Japan Oil Chemists' Society).

  The rising melting point was measured by “2.2.4.2-1996 melting point (rising melting point)” of the standard fat analysis method (Japan Oil Chemists' Society).

(Manufacture of transesterified oil 1)
0.3 parts by mass of sodium methoxide as a catalyst is added to a mixed oil obtained by mixing 30 parts by mass of palm oil and 70 parts by mass of palm kernel oil, and stirred for 60 minutes under conditions of 80 ° C. and a degree of vacuum of 2.7 kPa. The random transesterification reaction was carried out. After the random transesterification reaction, the catalyst was removed by washing with water, and hydrogenation was performed. After hydrogenation, decolorization was performed using activated clay, and further deodorization was performed to obtain transesterified oil 1. The transacyl oil 1 has a triacylglycerol content of 53.2% by mass, a palmitic acid content of 19.9% by mass, a stearic acid content of 32.2% by mass, and an iodine value. Was 1.

(Production of transesterified oil 2)
Transesterified oil 2 was produced in the same manner as transesterified oil 1 except that a mixed oil obtained by mixing 50 parts by mass of palm oil and 50 parts by mass of palm kernel oil was used. The transacyl oil 2 has a triacylglycerol content of 36.6% by mass, a palmitic acid content of 27.2% by mass, a stearic acid content of 38.1% by mass, and an iodine value. Was 1.

(Manufacture of transesterified oil 3)
0.3 parts by mass of sodium methoxide as a catalyst is added to a mixed oil obtained by mixing 75 parts by mass of palm stearin, 10 parts by mass of palm oil and 15 parts by mass of soybean oil, and 80 ° C. and a vacuum degree of 2.7 kPa. A random transesterification reaction was carried out with stirring for 60 minutes under the above conditions. After the random transesterification reaction, the catalyst was removed by washing with water, and further deodorization was performed to obtain a transesterified oil 3. In the transesterified oil 3, the P2O content was 22.1% by mass, the total content of P2L and PL2 was 13.6% by mass, the PO2 content was 11.4% by mass, and the iodine value was 50.

(Production of transesterified oil 4)
Transesterified oil 4 was produced by the same method as transesterified oil 3 except that 75 parts by mass of palm stearin, 10 parts by mass of palm oil and 15 parts by mass of rapeseed oil were used. In the transesterified oil 4, the P2O content was 26.8% by mass, the total content of P2L and PL2 was 7.2% by mass, the PO2 content was 16.3% by mass, and the iodine value was 48.

(Preparation of blended fats and oils)
Formulated fats and oils were prepared according to the formulations shown in Tables 1 and 2.

(Preparation of fired oil composition)
A fired oil composition was prepared according to the formulation shown in Table 3.

(Preparation of margarine)
According to the blending of the margarine oil phase in Table 3, the blended fats and oils of Preparation Examples 1-1 to 1-2, Preparation Examples 1-4 to 1-5, and Preparation Examples 2-1 to 2-6 were added to 70 ° C., respectively. The oil phase components other than the blended fats and oils were dissolved by heating to prepare an oil phase. In accordance with the composition of the aqueous phase in Table 3, the skim milk powder was dissolved in tap water, and then heat sterilized at 60 ° C. for 30 minutes to prepare an aqueous phase. Next, the water phase was added to the oil phase, and the emulsified liquid obtained by stirring and mixing and emulsifying with a propeller stirrer was rapidly cooled and kneaded with a perfector to obtain a margarine of a plastic fat composition. The obtained margarine was stored in a constant temperature bath at 5 ° C.

(Preparation of shortening)
In accordance with the shortening formulation shown in Table 3, the blended fats and oils of Preparation Example 1-3 were heated to 70 ° C. to dissolve oil phase components other than the blended fats and oils to prepare an oil phase. The oil phase was quenched and kneaded with a perfector to obtain a shortening of the plastic fat composition. The moisture of the obtained shortening was 0.1% by mass. The shortening obtained was stored in a constant temperature bath at 5 ° C.

(Preparation of liquid oil composition)
According to the blending of the liquid fat composition of Table 3, the blended fat of Preparation Example 1-6 was heated to 70 ° C. to dissolve the oil phase components other than the blended fat, thereby obtaining a liquid fat composition. The water content of the obtained liquid fat composition was 0.1% by mass. The obtained liquid fat composition was stored in a thermostatic bath at 5 ° C.

(Production and evaluation of pound cake)
Using the fat and oil composition for fired products, a pound cake having the composition shown in Table 4 was prepared according to the following work procedure, and evaluated according to the following evaluation criteria.

  The oil / fat composition for a fired product at 5 ° C. was placed in a bowl of a desktop Hobart mixer, and mixed at a low speed for 30 seconds using a beater. Super white sugar was added and mixing was continued for 30 seconds at low speed and for 1 minute at medium speed. 100 g of whole eggs were added, and the work of mixing for 30 seconds at medium speed was performed three times. Weak flour and baking powder were added and mixed at low speed for 30 seconds to obtain a pound cake dough. 300 g of pound cake dough was put in a pound mold and baked in an oven heated to an upper stage of 180 ° C. and a lower stage of 190 ° C. for 40 minutes to prepare a pound cake.

<Ease of kneading>
Ease of kneading was evaluated by visual observation from the state in which the mass of margarine or shortening disappeared when adding white sucrose to the margarine or shortening and mixing.
◎ Very easy to knead ○ Easy to knead △ Slightly easy to knead × Hard to knead

<Oil stain>
The fired pound cake was allowed to cool to 20 ° C. and then placed on paper for 5 minutes. When the pound cake was removed, the oil stain was evaluated from the degree of oil adhesion to the paper.
◎ Very little oil stain ○ Less oil stain △ Somewhat less oil stain × Many oil stains

<Appearance>
The surface of the baked pound cake was visually evaluated for white spots.
◎ No white spots are seen ○ Little white spots are seen △ Little white spots are seen × White spots are seen

<Bubble inside>
When the fired pound cake was cut, it was visually evaluated whether there were large bubbles in the cross section.
◎ Large bubbles are not seen ○ Large bubbles are hardly seen △ Large bubbles are not seen very much × Large bubbles are seen

<Drilling>
After baking and cooling, it was put in a plastic bag and baked at 20 ° C for 1 day with 6 expert panelists. After consultation, the mouthfeel was evaluated according to the following evaluation criteria. Here, the phrase “good mouth” means a state in which the mouth does not remain for a long time, breaks in a short time, and is easy to swallow.
◎ Very mouthful ○ Good mouthfeel △ Good mouthfeel × Bad mouthfeel

<With path>
After baking and cooling, the cake was put in a plastic bag and kept at 20 ° C. for 1 day with 6 expert panelists. After discussion, the texture was evaluated according to the following evaluation criteria. Here, “pasting” means feeling moist and depriving the mouth of moisture.
◎ It doesn't pass ○ It almost doesn't pass △ It doesn't pass much

  Table 5 and Table 6 show the evaluation results of the pound cake.

  The fat and oil composition for the baked product of the example is easy to knead, can bak a pound cake with reduced oil stain, the appearance of the pound cake is good, the internal bubbles are homogeneous, and the mouthfeel is good when eaten, Pasiness was suppressed. In particular, an oil / fat composition for a baked product using a blended oil / fat containing 70% by mass or more and 76% by mass or less of rapeseed oil or soybean oil was particularly easy to knead, and the oil stain of the pound cake could be suppressed. In Comparative Example 5-3 using the liquid fat composition, even when sucrose was added, it was not mixed uniformly. The baked product had a lot of oil stains, white spots on the surface were noticeable, and the mouthfeel was bad when eaten.

(Bread making and evaluation)
Using the margarine prepared with the blended fats and oils of Preparation Example 2-3, Preparation Example 1-5, and Preparation Example 2-5 shown in Table 1 and Table 2, the breads of the blending of Table 7 are prepared according to the following work procedure. Evaluation was performed according to the following evaluation criteria.

  A home bakery (model number: SD-BM102-H, manufactured by Panasonic Corporation) was used for bread production. Ingredients other than margarine and dry yeast were placed in a pan case with feathers. The bread case containing the ingredients was set in the home bakery body, the dry yeast was set in the yeast container, the lid of the home bakery was closed, the course was set to dry yeast, and the menu was pre-baked, and the start button was pressed. One minute after the dry yeast was dropped, the lid of the home bakery was opened, 5 ° C. margarine was placed in the home bakery, and after the evaluation of ease of kneading was completed, the lid of the home bakery was closed. When the buzzer that completed baking rang, the lid of the home bakery was opened, and the baked bread was quickly taken out from the bread case.

<Ease of kneading>
After the margarine was added, the time until the margarine lumps disappeared was visually evaluated.
◎ 1 minute or more and less than 1 minute and 30 seconds ○ 1 minute and 30 seconds or more and less than 2 minutes △ 2 minutes or more and less than 2 minutes and 30 seconds × Even if 2 minutes and 30 seconds pass, the lump does not disappear

<Oil stain>
The baked bread was left at 20 ° C. for 20 minutes and then placed on paper for 5 minutes. When the bread was removed, oil stain was evaluated from the degree of oil adhesion to the paper.
◎ Very little oil stain ○ Less oil stain △ Somewhat less oil stain × Many oil stains

<Bulge>
The height of the baked bread was measured and evaluated.
◎ 18cm or more ○ 17.5cm or more and less than 18cm △ 17cm or more and less than 17.5cm × less than 17cm

<Drilling>
After the oil stain evaluation, the bread was put in a plastic bag, and the bread left at 20 ° C. for 1 day was eaten by 6 expert panelists.
◎ Very mouthful ○ Good mouthfeel △ Good mouthfeel × Bad mouthfeel

<With path>
The bread after the oil stain evaluation was put in a plastic bag, and the bread left at 20 ° C. for 1 day was eaten by 6 expert panelists.
◎ It doesn't pass ○ It almost doesn't pass △ It doesn't pass much

  Table 8 shows the bread evaluation results.

  In Example 8-1 using margarine containing the blended fats and oils of Preparation Example 2-3, it was easy to knead at the time of preparing the dough, and bread with reduced oil stain could be baked. The baked bread was fully swelled, the mouthfeel when eating bread was very good, and almost no puffiness was felt.

Claims (13)

It is a plastic fat composition containing the following fats and oils A, fats and oils B and fats and oils C, wherein the fats and oils of the plastic fat and oil composition contain 62% by mass or more and 85% by mass or less of the fats and oils. Oil composition.
Fat and oil A: The triacylglycerol content in which the total carbon number of the fatty acid constituting the triacylglycerol is 38 to 44 is 30% by mass to 60% by mass, and the palmitic acid content in the constituent fatty acid is 10% by mass The transesterification oil which is 35 mass% or less.
Fat and oil B: Transesterified oil having a P2O content of 18% by mass to 28% by mass and a total content of P2L and PL2 of 3% by mass to 18% by mass (however, P2O is palmitic in one molecule) Triacylglycerol with two acids and one oleic acid ester-linked, P2L is a triacylglycerol with two palmitic acids and one linoleic acid in one molecule, PL2 is in one molecule Is a triacylglycerol in which one palmitic acid and two linoleic acids are ester-linked).
Fat and oil C: Edible fat and oil whose rising melting point is 10 ° C. or lower.   The plastic fat composition according to claim 1, wherein the stearic acid content in the fatty acid constituting the fat A is 25% by mass or more and 50% by mass or less.   The plastic fat composition according to claim 1 or 2, wherein the iodine value of the fat A is 0 or more and 2 or less.   The plastic fat composition according to any one of claims 1 to 3, wherein the oil B has a PO2 content of 5% by mass or more and 20% by mass or less (wherein PO2 has one palmitic acid per molecule, It means triacylglycerol in which two oleic acids are ester-linked).   The plastic fat composition according to any one of claims 1 to 4, wherein the iodine value of the fat and oil B is 35 or more and 60 or less.   The plastic fat composition according to any one of claims 1 to 5, wherein a total amount of the fats and oils A and the fats and oils B in the fats and oils is 15% by mass or more and 38% by mass or less.   The plastic fat composition according to any one of claims 1 to 6, wherein a mass ratio of the fat A to the fat B is 0.1 or more and 10 or less.   It is a water-in-oil type, The plastic fat composition of any one of Claims 1 thru | or 7.   The plastic fat composition according to any one of claims 1 to 8, which is used for kneading.   A dough for a baked product containing the plastic fat composition according to any one of claims 1 to 9.   A baked product obtained by baking the dough according to claim 10.   A method for producing a dough for a baked product, wherein the plastic fat composition according to any one of claims 1 to 9 is used at a temperature higher than 0 ° C and not higher than 10 ° C.   A method for reducing oil stains on a baked product, comprising producing a dough for a baked product using the plastic fat composition according to any one of claims 1 to 9.