JP2019187323A - Manufacturing method of plastic fat composition - Google Patents

Abstract

To provide a plastic fat composition having excellent stiffness and extensibility, and capable of suppressing occurrence of quality deterioration such as daily hardening or graining.SOLUTION: A manufacturing method of a plastic fat composition for manufacturing by using a continuous scraping tube refrigerator, includes a cooling step for depositing a crystal, and a temperature raising step for raising a product temperature as much as at least 1°C or higher to the product temperature after the cooling step. According to the manufacturing method of the plastic fat composition, the plastic fat composition having excellent stiffness and extensibility, and capable of suppressing occurrence of quality deterioration such as daily hardening or graining can be obtained.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a plastic fat composition.

  In general, a method for producing a plastic fat composition such as margarine or shortening is performed by cooling the melted fat composition to crystallize it, and further kneading and imparting plasticity to obtain a product. As a device for cooling, crystallizing, and further kneading, a continuous cooling kneading device can be mentioned, which is a continuous scraping tube cooler (A unit) that performs cooling, and a device that performs kneading. (B unit).

  Among these, the A unit is important in determining the quality of the plastic fat composition such as the size and amount of the fat crystal. Up to now, in addition to structural improvements such as clearance change and variable axis type development, structural improvements such as connecting a plurality of A units in series have been attempted.

  The quality of the plastic oil / fat composition greatly depends on the temperature history at the time of manufacture in addition to the configuration of such an apparatus. For example, in the production method of Patent Document 1, an oil and fat composition capable of obtaining a baked confectionery having a preferable texture can be produced, but since the production is performed by slow cooling, the oil and fat composition obtained by the production method is produced. Later crystallization caused graining, and the quality was liable to deteriorate.

  For this reason, in order to suppress deterioration in physical properties due to post-crystallization after production, the present applicant has studied a technique for precipitating oil and fat crystals as much as possible in the production line, as in Patent Document 2 and Patent Document 3. A method for rapid plasticization is proposed.

  However, even in a manufacturing method that focuses on the amount of these crystals, it is difficult to sufficiently suppress deterioration in quality associated with the stabilization of crystals over time (changes in crystal type, etc.). It was not easy to obtain a plastic fat composition in which the occurrence of curing and graining was sufficiently suppressed.

  As a method for modifying an oil composition that focuses on the quality of the crystals, for example, as disclosed in Patent Document 4, a method for aging oil crystals involving heating by microwave irradiation has been reported. However, since this technique raises the temperature to near the melting point of the oil phase of the oil / fat composition, the melting of the oil / fat crystals is remarkable, and the quality is easily deteriorated due to post-crystallization.

JP 2001-174424 A JP 2008-092333 A JP 2008-099603 A JP 59-006841 A

  An object of the present invention is to obtain a plastic oil and fat composition having good stiffness and extensibility, in which the occurrence of quality deterioration such as curing and graining over time is suppressed.

  In order to solve the above-mentioned problems, the present inventors focused on both the amount of crystals and the quality of crystals in the plastic fat composition, and as a result of intensive studies, the plasticity using a continuous scraping tube cooler was studied. In the process of manufacturing the oil and fat composition, after cooling and precipitating crystals, the product temperature is raised within a certain range so that the SFC does not decrease more than a certain level, thereby deteriorating quality over time. It was found that a plastic oil and fat composition having a better stiffness and extensibility can be obtained. This is based on the importance of precipitating as many fat crystals as possible by cooling, and the conventional knowledge and method to suppress the daily hardening and graining of the plastic fat composition and to impart stiffness and extensibility. Is completely different.

  The present invention is based on this finding, and is a method for producing a plastic fat composition using a continuous scraping tube cooler (A unit), in which a cooling step for precipitating crystals and a product temperature after the cooling step are used. In contrast, the present invention provides a method for producing a plastic fat composition, comprising a temperature raising step for raising the product temperature by at least 1 ° C. or more.

  According to the production method of the present invention, it is possible to obtain a plastic oil / fat composition having good stiffness and extensibility in which deterioration of quality such as curing and graining over time is suppressed.

The manufacturing method of the plastic fat composition of this invention is explained in full detail.
In the following, the melt containing the oil phase before being fed into the A unit may be referred to as “preliminary melt” (or “preliminary emulsion” when the premelt includes an aqueous phase). The composition containing the oil phase that passes through the A unit may be referred to as “oil composition”, and the composition containing the oil phase that passes through the A unit is referred to as “plastic oil composition”. And the designations are distinguished for convenience as described above in each stage of the method for producing the plastic fat composition of the present invention. In the present invention, after passing through the A unit, a kneading device (B unit) such as a pin machine, a resting tube, and a holding tube can be used. It may be described as “plastic oil composition”.

  The method for producing a plastic fat composition of the present invention includes a cooling step for precipitating crystals and a temperature raising step for increasing the temperature by at least 1 ° C. with respect to the product temperature of the oil and fat composition after the cooling step. Specifically, the oil phase is melted to form a melt, and the preliminary melt including the melt undergoes a cooling step and a temperature raising step described below in this order.

<Preparation of pre-melt>
First, preparation of the pre-melt is described.
In preparing the preliminary melt, first, if necessary, other components described below are added to the oil and fat to form an oil phase, and the oil phase is heated and melted to prepare a preliminary melt. When producing a plastic fat composition containing an aqueous phase, an aqueous phase is prepared by adding other components described below to water as necessary. And the said oil phase and the said water phase are mixed and emulsified, and it is set as the preliminary | backup emulsion which is a preliminary | backup melt containing an aqueous phase.

  The obtained pre-melt is preferably sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. The preliminarily melted sterilized liquid is preferably subjected to a precooling step before being subjected to the cooling step. The preliminary cooling is performed so that the temperature of the preliminary melt is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C. The pre-cooling is preferably performed so that the product temperature of the pre-melt is 60 ° C. or less. By passing through the preliminary cooling step, it is preferable because the content of coarse oil and fat crystals in the obtained plastic oil and fat composition can be easily reduced as compared with the case where the cooling step is performed immediately after the sterilization treatment.

<Manufacturing equipment>
Next, a manufacturing apparatus used in a cooling process and a temperature raising process described later will be described.
In the production method of the present invention, the above-mentioned pre-melted solution is cooled using a closed continuous scraping tube type cooler (A unit), crystals are precipitated, kneaded and plasticized. Examples of the A unit include a combinator, a botator, a perfector, and a chemator.

  A plurality of the above A units can be arranged in series. The number of A units arranged in series is not particularly limited, but preferably 4 or more A units, more preferably 4 to 8 A units are arranged.

  In the present invention, this A unit can be used to perform the cooling step and the temperature raising step. Each of these steps can be preferably carried out using one or more A units, more preferably two or more A units. In the present invention, after the A unit, a kneading device (B unit) such as a pin machine, a resting tube, and a holding tube can be used, and the temperature raising step can also be performed using these. .

<Cooling process>
Next, the cooling process in the present invention will be described.
The cooling step in the production method of the present invention refers to a step of kneading the above preliminarily melted solution with the A unit to precipitate oil crystals and imparting plasticity to the oil composition.

  The end point of the cooling step may be any time as long as plasticity is imparted to the oil and fat composition. For example, if the oil and fat composition is appropriately sampled and deformed by applying force with a finger or a spatula, and the deformation is maintained, it can be determined that plasticity is imparted. About the end point at the time of arrange | positioning a several A unit in series, the arbitrary points at which plasticity is provided to an oil-and-fat composition, ie, arbitrary A units can be made into an end point. Hereinafter, when a plurality of A units are arranged in series, the first A unit may be described as “A1 unit”, and the second and subsequent units counted from the A1 unit are referred to as “A2, A3,. Sometimes referred to as “unit”.

  The end point of the cooling step is determined based on “the SFC of the oil / fat composition relative to the SFC of the plastic oil / fat composition to be produced at 5 ° C.”, from the viewpoint of obtaining a plastic oil / fat composition having good stiffness and extensibility. To preferred. In this case, it is preferable to cool the SFC of the oil / fat composition at the end of the cooling step so that the SFC at 5 ° C. of the produced plastic oil / fat composition is 50% or more, and 55% or more. More preferably, the SFC is cooled so that the SFC becomes 60% or more.

  When a plurality of A units are arranged in series and the SFC of the oil and fat composition is determined as the end point of the cooling process as described above, the SFC of the oil and fat composition in the cooling process is manufactured. The end point can be any A unit in which crystals are confirmed to be 50% or more of the SFC at 5 ° C. of the plastic fat composition, which is connected to this A unit. It moves to the below-mentioned temperature rising process from the following A unit.

  By precipitating crystals until the SFC of the oil / fat composition at the end of the cooling process is preferably 50% or more of the SFC at 5 ° C. of the plastic oil / fat composition to be produced, post-crystallization after production It is easy to obtain a plastic oil / fat composition in which deterioration of physical properties due to crystallization is suppressed. Moreover, it is easy to obtain a plastic fat composition having good extensibility and stiffness. The SFC of the oil and fat composition at the end of the cooling process is that of the plastic oil and fat composition produced from the viewpoint of not overloading the production machine and stabilizing the crystals and suppressing deterioration of physical properties over time. It is preferable that the SFC is 95% or less with respect to the SFC at 5 ° C., and it is more preferable that the SFC is 90% or less.

  The degree of SFC crystal precipitation of the oil and fat composition at the end of the cooling process with respect to the SFC at 5 ° C. of the plastic oil and fat composition to be produced is the SFC of the oil and fat composition sampled from the outlet of the last A unit in the cooling process. It can be calculated from the SFC at 5 ° C. after storing the produced plastic fat composition at 5 ° C. for 7 days. When performing more simply, the SFC of the oil composition sampled from the outlet of the last A unit used in the cooling step and the 5 ° C. SFC of the pre-melt before the cooling step are added to the oil phase in the pre-melt It can be estimated from the value converted in quantity. The value obtained by converting the SFC at 5 ° C. of the premelted liquid before being subjected to the cooling process into the amount of the oil phase in the premelted liquid is the same as the measured value when the sample not containing the water phase is measured. When a sample containing is measured, it is a value obtained by converting the measured value by the amount of oil phase. Note that sampling after the cooling step can be performed as appropriate.

  Although the above SFC value can be measured by a conventional method, in the present invention, the SFC value is measured by pulse NMR (direct method) described in cd16b-93 of the AOCS official method. A value obtained by measuring a sample (manufactured plastic oil composition, oil composition, or preliminary melt) is used as it is. (The same applies to the SFC measurement hereinafter.)

  About the product temperature of the oil-fat composition in a cooling process end point, it is preferable to set it as 13 degrees C or less, and it is more preferable to set it as 10 degrees C or less. When the temperature of the oil / fat composition at the end of the cooling process is higher than 15 ° C., a plastic oil / fat composition having good stiffness and extensibility may not be obtained, and crystals are dissolved in the temperature raising process described later. In some cases, the oil and fat composition does not have sufficient plasticity. The lower limit of the product temperature of the oil and fat composition at the end of the cooling process varies depending on the blending of the oil phase in the pre-melted liquid and the physical properties required of the plastic oil and fat composition, and is not limited, but an example is 5 ° C.

  In the cooling step, in order to precipitate the fat and oil crystals efficiently, and in order to obtain a preferable SFC within the above range, it is preferable to perform cooling at an average holding temperature of −10 ° C. or lower, and an average of −15 ° C. or lower. It is more preferable to perform cooling at the holding temperature. The holding temperature means the temperature of the refrigerant of the A unit, and the average holding temperature means a value obtained by dividing the sum of the holding temperatures of the respective units by n when the cooling step is performed by the A1 to An units. . The same applies to the temperature raising step described later. The lower limit of the holding temperature varies depending on the type of refrigerant used, but is preferably −30 ° C. from the viewpoint of stabilizing the crystal and suppressing deterioration of physical properties over time.

  In the cooling process of the present invention, after feeding the pre-melted solution to the A unit, the oil and fat composition can be slowly cooled or rapidly cooled. From the viewpoint of efficiently producing a plastic fat composition having favorable stiffness and extensibility in which the above is suppressed, it is preferable to cool rapidly.

In the cooling process of the manufacturing method of the present invention, a case where a plurality of A units are arranged in series and rapidly cooled will be described. (Hereafter, rapid cooling may be simply referred to as “quick cooling”.)
When rapidly cooling in the cooling step, it is preferable that the A1 unit has a condition that the average cooling rate when the oil and fat composition passes is 0.5 ° C./second or more, preferably 1 ° C./second or more. It is more preferable. The upper limit of the average cooling rate is 5 ° C./second. By setting it as such conditions, good stiffness and extensibility are easily imparted to the finally obtained plastic fat composition. Various conditions such as the flow rate of the oil and fat composition are appropriately adjusted so that these average cooling rates can be obtained, but preferably at least the average cooling rate is adjusted to exceed 0.1 ° C./second. The average cooling rate when the fat composition passes through the A1 unit is to divide the difference between the product temperature just before being fed into the A1 unit and the product temperature after coming out of the A1 unit by the residence time in the A1 unit. Is obtained.

  When the oil and fat composition is slowly cooled in the cooling step, the average cooling rate is not particularly limited. For example, the A1 unit is cooled at a cooling rate of 0.1 ° C./second or less.

  For the A unit after the A2 unit used in the cooling step, the product temperature of the fat composition at the outlet of the last A unit used in the cooling step is from the viewpoint of promoting the precipitation of crystals and suppressing the decrease in the amount of crystals. From the product temperature of the oil and fat composition at the outlet of the A1 unit, it is preferably cooled so as to decrease by 0.5 ° C. or more, and more preferably cooled by 1 ° C. or more. The holding temperature and flow rate after the A2 unit are appropriately adjusted so that such product temperature can be obtained. In view of the influence on the subsequent temperature raising step, it is preferable to lower the product temperature to 5 ° C. or less.

<Temperature raising process>
Next, the temperature raising process will be described. In the production method of the present invention, the temperature raising step is performed after the cooling step, and the product temperature of the fat composition at the end of the temperature raising step is at least 1 ° C. or more with respect to the product temperature of the fat composition after the cooling step. Raise. By passing through the temperature raising step after the cooling step, a deterioration in quality such as daily curing and graining is suppressed, and a plastic fat composition having good stiffness and extensibility is obtained.

The reason is not clear at this stage, but is presumed as follows.
It is speculated that the deterioration over time of the plastic fat composition, such as curing and graining, is caused by the stabilization of fat and oil crystals in the plastic fat composition and the subsequent crystallization. The method for producing a plastic fat composition of the present invention is characterized in that the product temperature of the fat composition is raised through the temperature raising step, thereby stabilizing the fat crystal and the crystal of the above-mentioned daily occurrence. Precipitation occurs at an accelerated rate in the production line, and at the stage when a plastic fat composition is obtained, a large number of well-stabilized fat crystals are obtained. Is presumed to be suppressed.

  The product temperature of the oil and fat composition at the end of the temperature raising step is preferably raised by 1.5 ° C. or more, more preferably 2 ° C. or more, with respect to the product temperature of the oil or fat composition after the cooling step. In the temperature raising step, the product temperature of the oil / fat composition can be arbitrarily raised in the temperature raising step within a range that does not impair the quality such as extensibility and stiffness of the obtained plastic oil / fat composition. From the viewpoint of suppressing the generation, the temperature is preferably 10 ° C. or less, more preferably 8 ° C. or less, with respect to the product temperature of the oil and fat composition after the cooling step. In addition, from the viewpoint of obtaining a plastic fat composition having good extensibility and stiffness, it is preferable that the product temperature of the fat composition during the heating step does not exceed 15 ° C., and the fat crystals in the fat composition are completely It is preferable to carry out at a temperature lower than the melting temperature.

  In the temperature raising step, the product temperature of the oil and fat composition at the end of the temperature raising step is increased by at least 1 ° C. over the product temperature of the oil and fat composition after the cooling step, so that It becomes possible to prevent the occurrence of serious physical property deterioration over a long period of time.

  As the means for raising the temperature, any means can be selected, and any of a kneading device (B unit) such as an A unit or a pin machine, a resting tube, or a holding tube may be used. From the viewpoint of obtaining a plastic fat composition having good physical properties, it is preferable to raise the temperature by increasing the holding temperature in the A unit in comparison with the cooling step to loosen the cooling. Although it is possible to raise the temperature by direct heating, it is not preferable because melting of fats and oils becomes remarkable and physical properties are deteriorated due to post-crystallization.

Next, the temperature raising process using the A unit will be described.
In order to raise the product temperature of the oil and fat composition within the above range, it is preferable to set the average holding temperature in the temperature raising step to be higher by 5 ° C. or higher than the average holding temperature in the cooling step, and to set it to be higher by 10 ° C. or higher preferable. Since the fat and oil crystals produced in the cooling step may dissolve and the physical properties of the plastic fat and oil composition accompanying post-crystallization may deteriorate, the difference between the average holding temperature in the heating step and the average holding temperature in the cooling step is 20 ° C. or less. It is preferable that

  The SFC of the fat composition after the temperature raising step is the SFC of the fat composition sampled immediately before the temperature raising step (from the outlet of the last A unit used in the cooling step when a plurality of A units are arranged in series). The SFC of the sampled oil composition is preferably 90 to 150%, more preferably 95 to 130%. By setting the SFC of the plastic fat composition after the temperature raising step to 90% or more of the SFC measured immediately before the temperature raising step, it is easy to stabilize the crystal and cure over time. It is easy to suppress the occurrence of quality deterioration such as graining and graining, and it is easy to obtain a plastic fat composition having favorable extensibility and stiffness. By setting the SFC of the plastic fat composition after the temperature raising step to 150% or less of the SFC measured immediately before the temperature raising step, it is easy to obtain a plastic fat composition having good extensibility and stiffness. . By appropriately adjusting the holding temperature and flow rate in the temperature raising step, the SFC in the above range can be preferably obtained.

  The clearance of the A unit in the temperature raising step is preferably 5 mm or more from the viewpoint of efficiently raising the product temperature of the oil and fat composition. The upper limit is 30 mm.

  In the production method of the present invention, nitrogen, air, or the like can be contained in any step during production of the plastic fat composition. Moreover, the obtained plastic fat composition can be packaged and aged.

  Different characteristics are required depending on the use of the plastic fat composition to be manufactured.In the conventional manufacturing method, depending on the required characteristics, heating, cooling, kneading, etc. are performed, and the state of the fat composition at the outlet of the manufacturing line is Adjust as appropriate. In the production method of the present invention, as in the conventional production method, heating and cooling can be performed so as to obtain an appropriate state at the production line outlet according to the required characteristics, and kneading is simultaneously performed. Can do. For example, when manufacturing a plastic fat composition for kneading, in order to make it easy to pour into a container, when softening with a blending device (B unit) such as a pin machine, or when manufacturing a plastic fat composition for roll-in, The case where it cools in order to give in suitability is mentioned. The adjustment of these physical properties is carried out as necessary using the A unit, a kneading device (B unit) such as a pin machine, a resting tube, a holding tube or the like during or after the temperature raising step. .

Next, the plastic fat composition manufactured by the method for producing the plastic fat composition of the present invention (hereinafter also referred to as the plastic fat composition of the present invention) will be described.
The fats and oils that can be used in the present invention are not particularly limited as long as they are edible fats and oils, for example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, and microalgae. Oil, sunflower oil, safflower oil, olive oil, canola oil, cocoa butter, shea butter, beef tallow, milk fat, pork tallow, fish oil, whale oil and other vegetable oils and animal fats and oils, hydrogenation, fractionation and transesterification The process fats and oils which performed the 1 or 2 or more process selected are mentioned, 1 type (s) or 2 or more types can be selected from these.

  The production method of the present invention is particularly effective in the production of a plastic fat composition having an oil phase containing a fat or oil whose crystal stabilization is slow. Examples of such fats and oils include palm fats and oils such as palm oil, palm olein, palm stearin, palm super olein, and palm middle melting point, and fats and oils obtained by hydrogenating these palm fats and oils. Since the palm-based fats and oils are densely packed, crystals can give good stiffness to the plastic fat and oil composition. On the other hand, in the plastic fat composition mainly composed of palm-based fats and oils, it is difficult to obtain good extensibility, and time is required for sufficient precipitation of crystals, so that the stability over time tends to be poor. According to the production method of the present invention, even when these oils and fats are used, it is possible to preferably obtain a plastic oil and fat composition having both extensibility and stiffness.

  The content of the oil or fat in the plastic oil or fat composition of the present invention is not particularly limited, but is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 80 to 100% by mass. When other components described below contain fats and oils, the fats and oils in the other components are also included in the content of the above fats and oils.

  Although there is no restriction | limiting in particular in water content in the plastic fat composition of this invention, Preferably it is 0-40 mass% in the plastic fat composition of this invention, More preferably, it is 0-30 mass%, Most preferably It is 0-20 mass%. When the other components described below contain water, the water content in the other components is also included in the above water content.

The plastic fat composition of the present invention may contain other components as necessary.
Other ingredients include, for example, sugars, emulsifiers, starches, dextrin, dietary fiber, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk, skim milk powder, casein, whey powder, Milk and dairy products such as defatted concentrated milk and protein concentrated whey, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, wheat protein and Plant proteins such as soy protein, eggs such as whole egg, egg yolk, enzyme-treated egg yolk, egg white, egg protein, and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juice Food materials such as coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood, and food additives.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, etc. Synthetic emulsifiers such as soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysole Chin, enzyme-treated egg yolk, saponin, plant sterols, natural emulsifiers such milk fat globule membrane. In this invention, 1 type, or 2 or more types chosen from these can be used. Although there is no restriction | limiting in particular in content of an emulsifier, Preferably it is 0-15 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 mass%.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-5 mass%.

  The plastic fat composition of the present invention may be either a margarine type or a shortening type. When the plastic fat composition of the present invention is an emulsion, the emulsified form may be any emulsion type, but a water-in-oil type or a double emulsion type is preferred.

  The plastic fat composition of the present invention can be used for various foods, particularly for roll-in and kneading of bakery foods, and for other purposes such as sand, topping, filling, and spread. Since it has elasticity and extensibility, it is particularly preferable to use it for roll-in.

  When using the plastic fat composition of the present invention as a roll-in fat composition, the obtained plastic fat composition is formed into a sheet shape, block shape, cylindrical shape, rectangular parallelepiped shape or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm, a length of 5 to 100 mm, a rectangular parallelepiped: a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm.

  When using the plastic fat composition of the present invention as a kneading fat composition, the obtained plastic fat composition is poured into a container such as a case or a cup.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is further explained in full detail, this invention is not limited to these Examples.
In the following examples and comparative examples, SFC measured SFC of the produced plastic fat composition, fat composition, and pre-emulsified liquid by pulse NMR (direct method) described in cd16b-93 of AOCS official method. It is the value.

(Example 1)
Random transesterification of 76 parts by mass of random transesterified oil of palm olein, 20 parts by mass of liquid oil (soybean oil), and a mixture of 65 and 35 mass ratios of palm oil and palm extremely hardened oil heated and dissolved. 4 parts by mass of oil was mixed to obtain an oil / fat mixture. Next, 0.1 part by mass of lecithin was added to 78.9 parts by mass of this oil / fat mixture, and the oil phase was dispersed and dissolved.
An aqueous phase was prepared by adding 3 parts by mass of skim milk powder to 17 parts by mass of water and dispersing and dissolving the resultant.
To the oil phase, an aqueous phase and 1 part by mass of a fragrance were added, mixed and emulsified to obtain a preliminary emulsion. The obtained preliminary emulsified liquid was sterilized by heating at 85 ° C, and then precooled to 45 ° C.

  Using a continuous cooling and kneading device in which a resting tube is connected to a combinator having four A units, a plastic oil composition is produced from the preliminary emulsified liquid, which is molded into a sheet shape and is used for roll-in plasticity. Oil composition A was obtained. The manufacturing conditions are as follows. The SFC at 5 ° C. after the produced plastic fat composition A was stored at 5 ° C. for 7 days was 37.4.

[Production conditions]
The clearances of the A1 to A4 units were 5 mm, 10 mm, 10 mm, and 15 mm in order from the A1 unit.
Among the four A units, the cooling process was performed with the A1 and A2 units, and the temperature raising process was performed with the A3 and A4 units.
In the cooling step, the oil and fat composition was quenched. The holding temperatures in the A1 and A2 units were each -20 ° C, and the average holding temperature in the cooling step was -20 ° C. The average cooling rate in the A1 unit was 1.5 ° C./second. The product temperature of the oil and fat composition after completion of the cooling step (A2 unit outlet) was 9.0 ° C.
The SFC of the oil / fat composition after completion of the cooling step (A2 unit outlet) was 23.5%, and the produced plastic oil / fat composition A was stored at 5 ° C. for 7 days. It was 8% SFC.
In the temperature raising step, the holding temperatures of the A3 and A4 units were −5 ° C., respectively, and the average holding temperature of the A3 and A4 units was −5 ° C. The product temperature of the fat composition after the temperature raising step was 11.3 ° C., which was 2.3 ° C. higher than the product temperature of the fat composition after the cooling step. The SFC of the oil and fat composition after completion of the temperature raising step (A4 unit outlet) is 27.4%, and 116.8% of SFC with respect to the SFC of the oil and fat composition after completion of the cooling step (A2 unit exit). It was.

(Comparative Example 1)
A plastic fat composition B for roll-in was obtained in the same manner as in Example 1 except that all the A1 to A4 units were used without performing the temperature raising step and the cooling step was performed under the following conditions. Although the produced plastic fat composition B was stored at 5 ° C. for 7 days, the SFC at 5 ° C. was 38.1%.
[Production conditions]
The holding temperature was −20 ° C. for all A units, and the average holding temperature was −20 ° C. The average cooling rate in the A1 unit was 1.5 ° C./second. The product temperature of the oil and fat composition after completion of the cooling step (A4 unit outlet) was 5.7 ° C.
The SFC of the oil / fat composition after completion of the cooling step (A4 unit outlet) was 31.2%, and the produced plastic oil / fat composition B was stored at 5 ° C for 7 days, but 82.0 against the SFC at 5 ° C. % SFC.

(Comparative Example 2)
A plastic oil and fat composition C for roll-in was obtained in the same manner as in Example 1 except that all the A1 to A4 units were used without performing the temperature raising step and the cooling step was performed under the following conditions. Although the produced plastic fat composition C was stored at 5 ° C. for 7 days, the SFC at 5 ° C. was 36.3.
[Production conditions]
The holding temperature was −5 ° C. for all A units, and the average holding temperature was −5 ° C. The average cooling rate in the A1 unit was 1.3 ° C./second. The product temperature of the oil and fat composition after completion of the cooling step (A4 unit outlet) was 7.9 ° C.
The SFC of the oil / fat composition after completion of the cooling step (A4 unit outlet) was 25.5%, and the produced plastic oil / fat composition C was stored at 5 ° C. for 7 days, but 70.2 relative to the SFC at 5 ° C. % SFC.

(Comparative Example 3)
A plastic oil composition D for roll-in was obtained in the same manner as in Example 1 except that all the A1 to A4 units were used without performing the temperature raising step and the cooling step was performed under the following conditions. Although the produced plastic fat composition D was stored at 5 ° C. for 7 days, the SFC at 5 ° C. was 37.6%.
[Production conditions]
The holding temperature was −5 ° C. for each of the A1 and A2 units, −20 ° C. for each of the A3 and A4 units, and the average holding temperature was −12.5 ° C. The average cooling rate in the A1 unit was −1.3 ° C./second. The product temperature of the oil and fat composition after the cooling step (A4 unit outlet) was 6.1 ° C.
The SFC of the oil / fat composition after completion of the cooling step (A4 unit outlet) was 30.1%, and the produced plastic oil / fat composition D was stored at 5 ° C. for 7 days, but 80.1 against the SFC at 5 ° C. % SFC.

<Evaluation>
Danish AD was manufactured with the following mixing | blending and manufacturing method using the obtained plastic oil-fat composition AD for roll-ins, respectively. The stiffness and extensibility of the plastic oil composition for roll-in when preparing a Danish dough were evaluated according to the following evaluation criteria. The results are shown in Table 1. Further, as evaluation of the stability over time, the obtained plastic oil-and-fat composition for roll-in was stored at 5 ° C. after production, and the condition of the surface on the seventh day was evaluated according to the following criteria. The results are shown in Table 2. In the evaluation of stability over time, only ○ was accepted.

<Combination of Danish fabric>
Powerful powder 100 parts by weight Yeast 4 parts by weight Yeast food 0.1 part by weight Sucrose 15 parts by weight Salt 2 parts by weight Whole egg 5 parts by weight Shortening (ADEKA Premium Short CF) 5 parts by weight Plastic fat composition for roll-in Items A to D 35 parts by mass Water 45 parts by mass

<Danish fabric manufacturing method>
Raw materials other than the plastic fat composition A to D are put in a mixer ball, mixed with a hook using a vertical mixer at a low speed of 3 minutes and a medium speed of 5 minutes, and a dough (hereinafter referred to as “base dough”). Prepared). After 20 minutes of floor time, the base fabric was retarded for 24 hours in a -5 ° C freezer. Plastic dough compositions A to D that have been conditioned at 15 ° C. are placed on the dough, and roll-in (three folds three times) and molded (length 10 cm, width 10 cm, thickness 3) by conventional methods. Mm) And proof (34 degreeC, 60 minutes, 80% RH) was taken, and it baked at 200 degreeC for 15 minutes, and obtained Danish AD.

<Workability evaluation (koshi)>
(Double-circle): The plastic oil-fat composition for roll-ins is not kneaded into the base fabric and is folded without cracks or cracks, which is very good.
○: The plastic oil / fat composition for roll-in is hardly kneaded into the base fabric, and is folded without cracking or cracking, which is good.
(Triangle | delta): There exists a part in which the plastic fat composition for roll-ins is partly kneaded into a base fabric, or a part which a crack and a crack generate | occur | produce, and it is somewhat inferior.
X: There is a portion where the plastic fat composition for roll-in is kneaded into the base fabric, or a portion where cracking is confirmed, which is defective.

<Evaluation of workability (extensibility)>
A: The base dough and the plastic fat composition for roll-in are uniformly stretched and very good.
○: Although there is a slight difference in the extension of the base fabric and the plastic fat composition for roll-in, the ears are hardly seen and the composition is good.
(Triangle | delta): A partial difference is seen by extension of the base fabric and the plastic oil-fat composition for roll-in, ears are scattered, and it is somewhat bad.
X: A clear difference is seen in the extension of the base dough and the plastic fat composition for roll-in, and many ears are confirmed, which is defective.
The above-mentioned “ear” refers to the excess of the base fabric due to the difference in extensibility between the base fabric and the plastic oil composition for roll-in, which is seen at the end of the Danish fabric when the Danish fabric is prepared.

<Day-to-day stability>
◯: Even when the surface of the roll-in plastic oil composition is touched, it does not feel rough and does not cause oil bleeding at all.
(Triangle | delta): When the surface of the plastic oil-fat composition for roll-ins is touched, it feels a little rough, or raise | generates oil bleeding slightly.
X: When the surface of the plastic oil composition for roll-in is touched, it feels very rough or causes strong oil bleeding.

In the plastic fat composition A produced in the examples, deterioration of physical properties over time was suppressed. Further, when the Danish dough A was prepared, the roll-in was not cracked at the end of the folded dough. In addition, it was confirmed that the plastic oil composition prepared by the production method of the present invention had good stiffness and extensibility, being rolled into the corners without being kneaded.
On the other hand, the plastic fat compositions B to D were poor in elasticity and extensibility, and the deterioration of physical properties over time was observed. Also from this fact, it was confirmed that the physical properties of the resulting plastic fat composition were improved by increasing the product temperature of the fat composition during the production process.

Claims (4)

  A method for producing a plastic fat composition using a continuous scraping tube cooler, a cooling step for precipitating crystals, and a temperature raising step for raising the product temperature by at least 1 ° C. relative to the product temperature after the cooling step The manufacturing method of a plastic fat composition containing these.   The method for producing a plastic fat composition according to claim 1, wherein the cooling step is a cooling step for precipitating crystals so as to be 50% or more of SFC at 5 ° C of the plastic fat composition to be produced. .   The manufacturing method of the plastic fat composition of Claim 1 or 2 whose difference of the average holding temperature in a cooling process and the average holding temperature in a temperature rising process is 5 degreeC or more. The plastic fat composition manufactured by the manufacturing method of any one of Claims 1-3.