JP2020115893A - Plastic oil-and-fat composition - Google Patents
Plastic oil-and-fat composition Download PDFInfo
- Publication number
- JP2020115893A JP2020115893A JP2020083596A JP2020083596A JP2020115893A JP 2020115893 A JP2020115893 A JP 2020115893A JP 2020083596 A JP2020083596 A JP 2020083596A JP 2020083596 A JP2020083596 A JP 2020083596A JP 2020115893 A JP2020115893 A JP 2020115893A
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- JP
- Japan
- Prior art keywords
- oil
- fat
- mass
- plastic
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 229960002675 xylitol Drugs 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
Abstract
Description
本発明は、乳脂を含有したマーガリン、ショートニング等の可塑性油脂組成物に関する。 The present invention relates to a plastic fat composition containing milk fat, such as margarine and shortening.
乳脂を含有した可塑性油脂組成物の代表はバターであり、バターを使用すると、その優れた風味により嗜好性の高いパン・菓子等のベーカリー製品が得られ、ベーカリー製品の商品価値を高めることができる。発酵バターを使用することにより、さらに風味を濃厚にしたベーカリー製品も人気が高い。しかしながら、バターは高価であり、また、温度による硬さの変化が大きいため作業性に難点があり、特に、連続ラインによる大量生産には不向きであった。 A representative of a plastic oil/fat composition containing milk fat is butter, and when the butter is used, a bakery product such as bread and confectionery having high taste can be obtained due to its excellent flavor, and the commercial value of the bakery product can be increased. .. Bakery products with a richer flavor by using fermented butter are also popular. However, butter is expensive and has a difficulty in workability because the hardness changes greatly with temperature, and is particularly unsuitable for mass production on a continuous line.
上記のような問題から、乳脂を含まない食用油脂と、バター、発酵バター、バターオイル、発酵バターオイル、分別バターオイル等との混合油脂を使用した、いわゆるコンパウンドタイプの可塑性油脂組成物が開発されてきた。コンパウンドタイプの可塑性油脂組成物は、取扱い易く、乳脂の風味がそれなりに活かされているので、現在では広く使用されている。しかしながら、取扱い易さを考慮して、温度によるＳＦＣ（固体脂含量）の変化が少なくなるように設計されていることが多いので、口どけやベーカリー食品のジューシー感がいまひとつであったり、乳脂の結晶化が遅いため、経日的に硬くなる傾向があったりと、品質維持に課題があった。また、近年では、部分水素添加油に含まれるトランス脂肪酸が問題となり、乳脂と混合する食用油脂として部分水素添加油の使用が制限されることとなり、上記課題解決をさらに困難としている。 From the above problems, edible fats and oils containing no milk fat, butter, fermented butter, butter oil, fermented butter oil, using a mixed fat and oil with fractionated butter oil, so-called compound type plastic oil and fat composition was developed. Came. Compound type plastic oil and fat compositions are now widely used because they are easy to handle and the flavor of milk fat is utilized to some extent. However, in consideration of easiness of handling, it is often designed so that the change of SFC (solid fat content) with temperature is small, so that the mouthfeel and bakery foods have a succulent feeling, Since crystallization is slow, there is a problem in quality maintenance, such that it tends to become harder with time. Further, in recent years, trans fatty acids contained in partially hydrogenated oils have become a problem, and the use of partially hydrogenated oils as edible oils and fats mixed with milk fats is restricted, which makes the above problems more difficult to solve.
部分水素添加油を使用せずに、コンパウンドタイプの可塑性油脂組成物を得る試みも進められている。例えば、特許文献１には、加圧晶析による乳脂含有シート状油脂加工食品の製造法が開示されており、特許文献２には、沃素価が１０以下であり、全構成脂肪酸のうち炭素数１８以上の構成脂肪酸が８０重量％以上である脂肪Ａと、沃素価２０以下であり、全構成脂肪酸のうち炭素数１４以下の構成脂肪酸が６０重量％以上である脂肪Ｂとを、所定の重量比率で混合後、ランダムエステル交換したエステル交換油脂Ｃ、及び乳脂肪を含むロールイン用油脂組成物が開示されており、特許文献３には、油相中に直接β型結晶油脂と乳脂肪を含有するロールイン用油脂組成物が開示されている。 Attempts have been made to obtain a compound-type plastic oil/fat composition without using a partially hydrogenated oil. For example, Patent Document 1 discloses a method for producing a milk-fat-containing sheet-shaped oil/fat processed food product by pressure crystallization, and Patent Document 2 has an iodine value of 10 or less and a carbon number of all constituent fatty acids. A fat A having a constituent fatty acid of 18 or more in an amount of 80% by weight or more and a fat B having an iodine value of 20 or less and an amount of a constituent fatty acid having a carbon number of 14 or less in an amount of 60% by weight or more are determined to have a predetermined weight. After mixing in a ratio, a transesterified oil/fat C subjected to random transesterification, and an oil/fat composition for roll-in containing milk fat are disclosed, and in Patent Document 3, β-type crystal oil/fat and milk fat are directly added to an oil phase. An oil and fat composition for roll-in containing is disclosed.
しかしながら、特許文献１は、３０ＭＰａ程度の高圧に耐える冷却捏和装置が必要あり、実用化が難しいものであった。また、特許文献２、３に使用される油脂組成物は、結晶性はある程度改善するものの、それを使用したパン・菓子等のベーカリー食品は乳脂特有の口どけやジューシー感に乏しいものであった。
そこで、トランス脂肪酸含量を十分に低く抑えながら、結晶性が良好で口どけが良く、また、パン・菓子等のベーカリー食品に使用した場合、十分なジューシー感が得られる、コンパウンドタイプの可塑性油脂組成物の開発が望まれてきた。
However, Patent Document 1 requires a cooling and kneading device that can withstand a high pressure of about 30 MPa, and is difficult to put into practical use. Further, although the oil and fat compositions used in Patent Documents 2 and 3 improve the crystallinity to some extent, bakery foods such as breads and confectioneries using the same have poor mouthfeel and juiciness peculiar to milk fat. ..
Therefore, while keeping the trans fatty acid content low enough, the crystallinity is good and the mouthfeel is good, and when used in bakery foods such as bread and confectionery, a sufficient juiciness is obtained, a compound type plastic oil composition The development of goods has been desired.
本発明の目的は、乳脂を含有したトランス脂肪酸含量が低い可塑性油脂組成物であって、結晶性が良好で口どけが良く、パン・菓子等のベーカリー製品に使用した場合、十分なジューシー感が得られる、コンパウンドタイプの可塑性油脂組成物を得ることである。 An object of the present invention is a plastic oil/fat composition having a low trans fatty acid content containing milk fat, which has good crystallinity and has a good mouth feel, and when used in bakery products such as bread and confectionery, has a sufficient juiciness. The object is to obtain a compound-type plastic oil/fat composition obtained.
本発明者らは鋭意検討を行った結果、乳由来の油脂と特定のエステル交換油とを併用することにより、上記課題を解決できることを見出し、本発明を完成するに至った。 As a result of intensive studies, the present inventors have found that the above problem can be solved by using a milk-derived oil and fat in combination with a specific transesterified oil, and completed the present invention.
すなわち、本発明の態様の１つは、可塑性油脂組成物を構成する油脂中に以下の油脂Ａを５〜７５質量％、油脂Ｂを５〜９５質量％含有する可塑性油脂組成物である。
油脂Ａ：乳由来の油脂
油脂Ｂ：全構成脂肪酸中に炭素数１４以下の脂肪酸を２０〜６５質量％、パルミチン酸を２０〜６５質量％含有するエステル交換油
本発明の好ましい態様の１つは、上記油脂Ｂが、全構成脂肪酸中にステアリン酸を１５質量％以下含有する、可塑性油脂組成物である。
本発明の好ましい態様の１つは、上記油脂Ｂが、炭素数１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリド（Ｈ３）を１５質量％以下含有する、可塑性油脂組成物である。
本発明の好ましい態様の１つは、上記可塑性油脂組成物を構成する油脂中の上記油脂Ｂの含有量が５〜９０質量％であって、さらに以下の油脂Ｃを５〜７５質量％含有する、可塑性油脂組成物である。
油脂Ｃ：パーム系油脂、パーム系油脂のエステル交換油の中から選ばれた１種又は２種以上の油脂
本発明の好ましい態様の１つは、上記可塑性油脂組成物を構成する油脂中の炭素数１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリド（Ｈ３）の含有量が１０質量％以下である、可塑性油脂組成物である。
本発明の好ましい態様の１つは、上記炭素数１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリド（Ｈ３）中に占めるトリパルミチン（Ｐ３）の割合（質量比、Ｐ３／Ｈ３）が０．５以上である、可塑性油脂組成物である。
本発明の好ましい態様の１つは、上記可塑性油脂組成物がマーガリン又はショートニングである可塑性油脂組成物である。
また、本発明のまた別の態様の１つは、上記可塑性油脂組成物を使用した食品である。
That is, one of the aspects of the present invention is a plastic oil/fat composition containing 5 to 75 mass% of the following oil/fat A and 5 to 95 mass% of oil/fat B in the oil/fat constituting the plastic oil/fat composition.
Oil A: Oil derived from milk Oil B: Transesterified oil containing 20 to 65% by mass of fatty acids having 14 or less carbon atoms and 20 to 65% by mass of palmitic acid in all constituent fatty acids. The above fat/oil B is a plastic fat/oil composition containing 15% by mass or less of stearic acid in all constituent fatty acids.
One of the preferable embodiments of the present invention is a plastic oil/fat composition in which the oil B contains 15% by mass or less of a trisaturated triglyceride (H3) consisting only of a saturated fatty acid having 16 or more carbon atoms.
One of the preferable aspects of this invention WHEREIN: Content of the said fats and oils B in the fats and oils which comprise the said plastic fats and oils composition is 5-90 mass %, and also contains the following fats and oils C 5-75 mass %. , A plastic fat composition.
Oil/fat: one or more oils/fats selected from palm-based oils/fats, transesterified oils of palm-based oils/fats One of the preferred embodiments of the present invention is carbon in oils/fats constituting the plastic oil/fat composition. It is a plastic fat composition in which the content of trisaturated triglyceride (H3) consisting only of saturated fatty acids having a number of 16 or more is 10% by mass or less.
One of the preferable embodiments of the present invention is that the proportion (mass ratio, P3/H3) of tripalmitin (P3) in the trisaturated triglyceride (H3) consisting only of saturated fatty acids having 16 or more carbon atoms is 0.5 or more. Which is a plastic fat composition.
One of the preferable embodiments of the present invention is a plastic oil/fat composition in which the plastic oil/fat composition is margarine or shortening.
Moreover, one of the another aspect of this invention is a foodstuff using the said plastic oil-fat composition.
本発明によると、乳脂を含有したトランス脂肪酸含量が低い可塑性油脂組成物であって、結晶性が良好で口どけが良く、パン・菓子等のベーカリー食品に使用した場合、十分なジューシー感が得られる、コンパウンドタイプの可塑性油脂組成物を提供することができる。また、当該可塑性油脂組成物を使用した、風味豊かで口どけの良いバタークリームや、風味豊かでジューシー感のあるパン・菓子等の食品を提供できる。 According to the present invention, a trans-fatty acid-containing plastic oil/fat composition having a low trans-fatty acid content, good crystallinity and good mouthfeel, and when used in bakery foods such as bread and confectionery, a sufficient juiciness is obtained. It is possible to provide a compound-type plastic oil and fat composition. Further, it is possible to provide foods such as butter cream, which is rich in flavor and has a pleasant taste, and bread and confectionery, which are rich in flavor and have a juicy feel, using the plastic oil composition.
以下に本発明について詳細に説明する。
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中に乳由来の油脂Ａを５〜７５質量％含有する。本発明における乳由来の油脂Ａは、いわゆる乳脂とその加工品を含むものであり、より具体的には、バター、バターオイルもしくはそれらの分別油、分別油の発酵物、発酵バター、発酵バターオイルもしくはそれらの分別油、等が挙げられ、それらの１種もしくは２種以上を任意に用いることができる。油脂Ａは上記分別油が好ましく、特に、分別した液状部（オレイン部）を使用したものであると、ベーカリー食品のジューシー感を得る上で好ましい。分別した液状部は、油脂Ａ中に１０〜９０質量％含まれることが好ましく、２０〜８０質量％含まれることがより好ましく、３０〜７０質量％
含まれることが更に好ましい。可塑性油脂組成物を構成する油脂中の油脂Ａの含有量は、７〜６５質量％であることが好ましく、９〜５５質量％であることがより好ましい。油脂Ａの含有量が上記範囲にあると、乳風味豊かで結晶性が良い可塑性油脂組成物が得られるので好ましい。
The present invention will be described in detail below.
The plastic fat composition of the present invention contains 5 to 75% by mass of milk-derived fat A in the fat constituting the plastic fat composition. The milk-derived fats and oils A in the present invention include so-called milk fats and processed products thereof, and more specifically, butter, butter oil or fractionated oils thereof, fermented fractionated oils, fermented butter, fermented butter oils. Alternatively, fractionated oils thereof and the like can be mentioned, and one kind or two or more kinds thereof can be optionally used. The oil/fat A is preferably the above-mentioned fractionated oil, and in particular, it is preferable to use the separated liquid part (olein part) in order to obtain the juicy feeling of the bakery food. The separated liquid portion is preferably contained in fat A in an amount of 10 to 90% by mass, more preferably 20 to 80% by mass, and 30 to 70% by mass.
More preferably, it is included. The content of the oil/fat A in the oil/fat forming the plastic oil/fat composition is preferably 7 to 65% by mass, and more preferably 9 to 55% by mass. When the content of the fat A is in the above range, a plastic fat composition having a rich milk flavor and good crystallinity can be obtained, which is preferable.
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中に上記乳由来の油脂Ａと共に、油脂を構成する全構成脂肪酸中に炭素数１４以下の脂肪酸を２０〜６５質量％及びパルミチン酸を２０〜６５質量％含有するエステル交換油である油脂Ｂを５〜９５質量％含有する。油脂Ｂは、全構成脂肪酸中に炭素数１４以下の脂肪酸を２５〜６０質量％含有することが好ましく、２８〜５５質量％含有することがより好ましい。また、油脂Ｂは、全構成脂肪酸中にパルミチン酸を２５〜６０質量％含有することが好ましく、２８〜５５質量％含有することがより好ましい。可塑性油脂組成物を構成する油脂中の油脂Ｂの含有量は、５〜９０質量％であることが好ましく、７〜８５質量％であることがより好ま
しく、９〜８１質量％であることが更に好ましい。油脂Ｂの構成脂肪酸及び可塑性油脂組成物を構成する油脂中の含有量が上記範囲にあると、結晶性が良好で口どけが良い可塑性油脂組成物が得られるので好ましい。なお、油脂Ｂは上記構成を有するエステル交換油を１種もしくは２種以上使用しても良い。
The plastic oil/fat composition of the present invention comprises, in the oil/fat forming the plastic oil/fat composition, 20 to 65% by mass of fatty acid having 14 or less carbon atoms and palmitin in all the constituent fatty acids forming the oil/fat together with the above-mentioned milk-derived oil/fat A. It contains 5 to 95 mass% of fat B, which is a transesterified oil containing 20 to 65 mass% of acid. The fat B preferably contains 25 to 60% by mass, and more preferably 28 to 55% by mass of fatty acids having 14 or less carbon atoms in all constituent fatty acids. In addition, the fat B preferably contains 25 to 60% by mass of palmitic acid in all the constituent fatty acids, and more preferably 28 to 55% by mass. The content of the fat/oil B in the fat/oil constituting the plastic fat/oil composition is preferably 5 to 90% by mass, more preferably 7 to 85% by mass, and further preferably 9 to 81% by mass. preferable. It is preferable that the content of the constituent fatty acid of the fat/oil B and the content of the fat/oil constituting the plastic fat/oil composition within the above range, because a plastic fat/oil composition having good crystallinity and good mouthfeel can be obtained. As the fat B, one type or two or more types of transesterified oil having the above-mentioned constitution may be used.
本発明の可塑性油脂組成物に使用される油脂Ｂは、油脂Ｂを構成する全構成脂肪酸中にステアリン酸を１５質量％以下含有することが好ましく、１２質量％以下含有することがより好ましく、２〜１０質量％含有することが更に好ましい。また、油脂Ｂは、炭素数１６以上の飽和脂肪酸（以下、Ｈと表記する場合がある）のみからなるトリ飽和トリグリセリド（以下、ＨＨＨ又はＨ３と表記する場合がある）を１５質量％以下含有することが好ましく、１２質量％以下含有することがより好ましく、２〜１０質量％含有することが更に好ましい。油脂Ｂの構成脂肪酸及びトリグリセリド（以下、ＴＡＧと表記する場合がある）組成が上記範囲にあると、口どけが良い可塑性油脂組成物が得られ、可塑性油脂組成
物を使用したパン・菓子にジューシー感が出易いので好ましい。
The fat B used in the plastic fat composition of the present invention preferably contains 15% by mass or less, more preferably 12% by mass or less, of stearic acid in all constituent fatty acids constituting the fat B. It is more preferable to contain 10 to 10 mass %. Further, the fat B contains 15% by mass or less of trisaturated triglyceride (hereinafter sometimes referred to as HHH or H3) consisting only of a saturated fatty acid having 16 or more carbon atoms (hereinafter sometimes referred to as H). It is preferable that the content is 12% by mass or less, more preferably 2 to 10% by mass. When the constituent fatty acid and triglyceride (hereinafter sometimes referred to as TAG) composition of the fat B is in the above range, a plastic fat composition having a pleasant mouthfeel is obtained, and a juicy bread or confectionery using the plastic fat composition is obtained. It is preferable because it is easy to feel.
本発明の可塑性油脂組成物に使用される油脂Ｂは、ラウリン系油脂とＣ１６系油脂とのエステル交換油であることが好ましい。ここでラウリン系油脂とは、油脂を構成する全構成脂肪酸中にラウリン酸を３０質量％以上（好ましくは４０質量％以上）含有する油脂のことである。ラウリン系油脂の具体例としては、パーム核油、ヤシ油や、これらの混合油、これらの油脂又は混合油の加工油脂（エステル交換油、分別油、水素添加油等）が挙げられる。また、Ｃ１６系油脂とは、油脂を構成する全構成脂肪酸中にパルミチン酸を３０質量％以上（好ましくは４０質量％以上）含有する油脂のことである。Ｃ１６系油脂の具体例としては、パーム油や、その加工油脂（エステル交換油、分別油、水素添加油等）が挙げられるが、パルミチン酸含量が４０質量％以上であるパーム油やパームステアリン（パーム油分別硬質部）であることが好ましい。油脂Ｂはラウリン系油脂とＣ１６系油脂とを質量比で、好ましくは３０：７０〜７０：３０、より好ましくは３５：６５〜６５：３５、さらに好ましくは４０：６０〜６０：４０で混合した混合油のエステル交換油であることが好ましい。 Oil B used in the plastic oil composition of the present invention is preferably transesterified oil of lauric oil and C16 oil. Here, the lauric oil and fat is an oil and fat containing 30% by mass or more (preferably 40% by mass or more) of lauric acid in all the constituent fatty acids constituting the oil and fat. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed oils and fats of these oils and fats (transesterified oil, fractionated oil, hydrogenated oil, etc.). The C16-based fats and oils are fats and oils containing 30% by mass or more (preferably 40% by mass or more) of palmitic acid in all the constituent fatty acids constituting the fats and oils. Specific examples of C16-based fats and oils include palm oil and processed fats and oils thereof (transesterified oil, fractionated oil, hydrogenated oil, etc.), and palm oil and palm stearin having a palmitic acid content of 40% by mass or more ( It is preferably a palm oil fractionation hard part). The fat B is a lauric fat and a C16 fat mixed in a mass ratio of preferably 30:70 to 70:30, more preferably 35:65 to 65:35, and further preferably 40:60 to 60:40. It is preferably a transesterified oil of a mixed oil.
本発明の可塑性油脂組成物に使用される油脂Ｂを調製するためのエステル交換反応としては、特に制限はなく、位置選択性の低いエステル交換反応である非選択的エステル交換（ランダムエステル交換）、位置選択性の高いエステル交換反応である選択的エステル交換（位置特異的エステル交換）のどちらでもよいが、非選択的エステル交換であることが好ましい。また、本発明で用いる油脂Ｂを調製するためのエステル交換の方法としては、特に制限はなく、化学的エステル交換、酵素的エステル交換のどちらの方法でもよいが、化学的エステル交換であることが好ましい。化学的エステル交換は、触媒としてナトリウムメチラート等の化学触媒を用いて行われるものであり、反応は位置選択性の低い非選択的エステル交換となる。
化学的エステル交換は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．１〜１質量％添加した後、減圧下、８０〜１２０℃で０．５〜１時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油脂の精製工程で行われる脱色、脱臭処理を施すことができる。
The transesterification reaction for preparing the fat B used in the plastic fat composition of the present invention is not particularly limited, and a non-selective transesterification (random transesterification) which is a transesterification reaction with low regioselectivity, Either selective transesterification (position-specific transesterification) which is a transesterification reaction having high regioselectivity may be used, but non-selective transesterification is preferable. The transesterification method for preparing the oil B used in the present invention is not particularly limited, and either chemical transesterification or enzymatic transesterification may be used, but it is chemical transesterification. preferable. The chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is a non-selective transesterification having low regioselectivity.
For chemical transesterification, for example, a raw material oil and fat is sufficiently dried and a catalyst is added in an amount of 0.1 to 1% by mass based on the raw material oil and fat, and then 0.5 to 0.5 at 80 to 120° C. under reduced pressure. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments which are usually carried out in the process of refining edible oils and fats.
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中に、油脂Ａ、油脂Ｂ以外に、パーム系油脂、パーム系油脂のエステル交換油の中から選ばれた１種または２種以上である油脂Ｃを含有することが好ましい。ここでパーム系油脂とは、パーム油、パーム分別油から選ばれる１種もしくは２種以上の油脂であり、パーム系油脂のエステル交換油とは、パーム系油脂を５０質量％以上、好ましくは６０質量％以上原料油として含むエステル交換油及びその分別油である。油脂Ｃは、パーム系油脂のエステル交換油を含むことが結晶性改質の面では好ましく、また、油脂Ｃのヨウ素価は３０〜９０であることが好ましく、４０〜８５であることがより好ましく、５０〜８０であることが更に好ましい。本発明の可塑性油脂組成物を構成する油脂中の油脂Ｃの含量は、５〜７５質量％であることが好ましく、８〜７０質量％であることがより好ましく、１０〜６５質量％であることがさらに好ましい。油脂Ｃのヨウ素価及び可塑性油脂組成物を構成する油脂中の油脂Ｃ含量が上記範囲にあると、可塑性油脂組成物を使用したパン・菓子にジューシー感が出易いので好ましい。
なお、上記パーム系油脂のエステル交換油が油脂Ｂに該当する場合は、油脂Ｂとして扱う。
The plastic oil/fat composition of the present invention comprises, in the oil/fat constituting the plastic oil/fat composition, one or two kinds selected from among palm oil/fat and transesterified oil of palm oil/fat, in addition to oil A/fat B. It is preferable to contain the oil C described above. Here, the palm oil and fat is one or more oils and fats selected from palm oil and palm fractionated oil, and the transesterified oil of the palm oil and fat is 50 mass% or more of the palm oil and fat, preferably 60. A transesterified oil and a fractionated oil thereof which are contained as a raw material oil in an amount of at least mass%. It is preferable that the oil/fat C contains a transesterified oil of palm oil/fat from the viewpoint of crystallinity modification, and the iodine value of the oil/fat C is preferably 30 to 90, and more preferably 40 to 85. , 50 to 80 is more preferable. The content of fat C in the fat or oil constituting the plastic fat or oil composition of the present invention is preferably 5 to 75% by mass, more preferably 8 to 70% by mass, and 10 to 65% by mass. Is more preferable. When the iodine value of the oil/fat C and the oil/fat C content in the oil/fat forming the plastic oil/fat composition are in the above-mentioned ranges, the bread/confectionery using the plastic oil/fat composition tends to have a juicy feeling, which is preferable.
When the transesterified oil of the above palm-based oil/fat corresponds to oil/fat B, it is treated as oil/fat B.
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中に、炭素数１６以上の飽和脂肪酸（Ｈ）のみからなるトリ飽和トリグリセリド（Ｈ３）を１０質量％以下含有することが保形性と口どけを両立する面から好ましい。Ｈ３含量は２〜８質量％含有することがより好ましく、２．５〜７質量％であることが更に好ましく、２．５〜６質量％であることが更により好ましく、３〜６質量％であることが最も好ましい。 The plastic oil/fat composition of the present invention contains 10% by mass or less of trisaturated triglyceride (H3) consisting only of a saturated fatty acid (H) having 16 or more carbon atoms in the oil/fat constituting the plastic oil/fat composition. It is preferable from the standpoint of achieving both goodness and smoothness. The H3 content is more preferably 2 to 8% by mass, further preferably 2.5 to 7% by mass, further preferably 2.5 to 6% by mass, and 3 to 6% by mass. Most preferably.
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中のＨ３に占めるトリパルミチン（以下、ＰＰＰまたはＰ３と表記する場合がある）の割合（質量比、Ｐ３／Ｈ３）が０．５以上であることが、保形性と口どけを両立する面から好ましい。Ｐ３／Ｈ３は、０．６以上であることがより好ましく、０．６５以上であることが更に好ましい。 In the plastic oil/fat composition of the present invention, the ratio (mass ratio, P3/H3) of tripalmitin (hereinafter sometimes referred to as PPP or P3) to H3 in the oil/fat constituting the plastic oil/fat composition is 0. It is preferably 5 or more from the standpoint of satisfying both the shape retention property and the mouth feel. P3/H3 is more preferably 0.6 or more, and further preferably 0.65 or more.
本発明の可塑性油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。本発明の可塑性油脂組成物において、トランス脂肪酸含量は、好ましくは１０質量％以下であり、より好ましくは５質量％以下であり、更に好ましくは２質量％以下であり、最も好ましくは１質量％以下である。 The plastic oil/fat composition of the present invention preferably contains substantially no trans fatty acid. In the plastic fat composition of the present invention, the trans fatty acid content is preferably 10% by mass or less, more preferably 5% by mass or less, further preferably 2% by mass or less, and most preferably 1% by mass or less. Is.
本発明の可塑性油脂組成物は、可塑性油脂組成物を構成する油脂中に、上記油脂Ａ及び油脂Ｂを上記規定量含有し、必要に応じて上記油脂Ｃを規定量含有する限りにおいては、その他油脂として通常の食用油脂（大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油、パーム核油、ヤシ油、カカオ脂、牛脂、豚脂、魚油等、及びこれらの油脂の混合油、これらの油脂又は混合油の加工油脂（エステル交換油、分別油、水素添加油等）等）を用いることができる。 The plastic oil/fat composition of the present invention contains, in the oil/fat constituting the plastic oil/fat composition, the above-mentioned oil/fat A and oil/battery B in the specified amounts described above, and as long as the oil/fat C is contained in the specified amount, if necessary. Ordinary edible oils and fats (soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm kernel oil, palm oil, cacao butter, beef tallow, lard) , Fish oil and the like, mixed oils of these oils and fats, processed oils and fats of these oils and fats or mixed oils (ester exchange oil, fractionated oil, hydrogenated oil, etc.) and the like can be used.
本発明の可塑性油脂組成物は、可塑性油脂組成物中に油脂を、３０質量％以上含有することが好ましく、５０質量％以上含有することがより好ましく、７０質量％以上含有することが更に好ましい。 The plastic oil/fat composition of the present invention preferably contains 30% by mass or more, more preferably 50% by mass or more, and further preferably 70% by mass or more of oil/fat in the plastic oil/fat composition.
なお、油脂中の各脂肪酸含量は、ガスクロマトグラフィー法により測定することができる（例えば、ＡＯＣＳ Ｃｅｌｆ−９６に準じて測定することができる）。また、油脂中の各トリグリセリド含量は、ガスクロマトグラフィー法により測定することができる（例えば、ＡＯＣＳ Ｃｅ５−８６に準じて測定することができる）。 In addition, each fatty acid content in fats and oils can be measured by a gas chromatography method (for example, it can be measured according to AOCS Celf-96). Further, the content of each triglyceride in the fat or oil can be measured by a gas chromatography method (for example, it can be measured according to AOCS Ce5-86).
本発明の可塑性油脂組成物には、油脂以外の成分として、乳化剤を配合することができる。本発明の可塑性油脂組成物に用いる乳化剤としては、例えば、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、プロピレングリコール脂肪酸エステル等の合成乳化剤や、レシチン（大豆レシチン、卵黄レシチン等）、リゾレシチン（大豆リゾレシチン、卵黄リゾレシチン等）、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の合成乳化剤でない乳化剤が挙げられ、これらの２種以上を併用して用いることもできる。 The plastic oil/fat composition of the present invention may contain an emulsifier as a component other than the oil/fat. As the emulsifier used in the plastic fat composition of the present invention, for example, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, glycerin organic acid Synthetic agents such as synthetic emulsifiers such as fatty acid esters and propylene glycol fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, etc.), lysolecithin (soybean lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule film, etc. An emulsifier which is not an emulsifier can be used, and two or more kinds of these can be used in combination.
本発明の可塑性油脂組成物には、油脂、乳化剤以外のその他の成分として、通常可塑性油脂組成物に配合される成分を配合することができる。その他の成分としては、水、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類、糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、小麦蛋白、大豆蛋白等の植物蛋白、卵、卵加工品、香料、全脂粉乳、脱脂粉乳、乳清蛋白等の乳製品、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。 The plastic oil/fat composition of the present invention may contain other components than the oil/emulsifier and the emulsifier, which are usually added to the plastic oil/fat composition. Other components include water, thickening stabilizers, salt, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β-carotene. , Colorants such as caramel and red yeast rice pigments, tocopherols, tea extracts (catechin etc.), antioxidants such as rutin, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, flavors, whole milk powder, Milk products such as skimmed milk powder and whey protein, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, etc. Food ingredients and food additives of.
本発明の可塑性油脂組成物としては、水相を有するマーガリン（油中水型乳化物）や水相を有さないショートニングが挙げられる。油中水型乳化物とする場合は水の含量を、好ましくは１〜６０質量％、より好ましくは３〜４０質量％、さらに好ましくは５〜３０質量％とするのが適当である。 Examples of the plastic oil/fat composition of the present invention include margarine (water-in-oil emulsion) having an aqueous phase and shortening having no aqueous phase. In the case of a water-in-oil emulsion, the water content is preferably 1 to 60% by mass, more preferably 3 to 40% by mass, and further preferably 5 to 30% by mass.
本発明の可塑性油脂組成物の製造方法は、特に制限されるものではなく、公知のマーガリン、ショートニングの製造条件及び製造方法により製造することができる。
具体的には、配合する油脂及び油溶成分を混合溶解したものを油相とし、必要により調製した水相を混合乳化した後、冷却し、結晶化させることで製造することができる。冷却、結晶化は、冷却可塑化させることが好ましい。冷却条件は、好ましくは−０．５℃／分以上、更に好ましくは−５℃／分以上である。この際、徐冷却より急冷却の方が好ましい。また、油相の調製後又は混合乳化後は、殺菌処理することが望ましい。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。
The method for producing the plastic oil/fat composition of the present invention is not particularly limited, and it can be produced by known production conditions and production methods for margarine and shortening.
Specifically, it can be produced by mixing and dissolving the fats and oils and the oil-soluble components to be blended into an oil phase, mixing and emulsifying an aqueous phase prepared as necessary, then cooling and crystallizing. Cooling and crystallization are preferably carried out by cooling and plasticizing. The cooling condition is preferably −0.5° C./min or higher, more preferably −5° C./min or higher. At this time, rapid cooling is preferable to slow cooling. In addition, it is desirable to perform sterilization treatment after preparation of the oil phase or after mixed emulsification. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the device for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botter, a combinator, a perfector, and a plate heat exchanger. In addition, as a cooling device, a combination of an open type diacooler and a compactor can also be mentioned.
本発明の可塑性油脂組成物は、それ自体を起泡化させてバタークリーム用として使用したり、パン・菓子等の特にベーカリー食品の練り込み用、折り込み用として使用したりすることができる。本発明の可塑性油脂組成物は、ベーカリー食品の練り込み用、折り込み用として使用した場合、ベーカリー食品にジューシー感を付与し易い。 The plastic oil/fat composition of the present invention can be used for butter cream by foaming itself, or can be used for kneading and folding especially bakery foods such as bread and confectionery. When the plastic oil/fat composition of the present invention is used for kneading or folding a bakery food, it is easy to give a juicy feeling to the bakery food.
本発明のバタークリームは、本発明の可塑性油脂組成物を用いて製造したことを特徴とする。本発明においてバタークリームとは、本発明の可塑性油脂組成物に糖類等の呈味成分を加えて起泡させたもの又は可塑性油脂組成物を起泡させたものに糖類等の呈味成分を加えたものである。なお、本発明のバタークリームは、可塑性油脂組成物に糖類等の呈味成分を加えた起泡化前のものも包含する。 The butter cream of the present invention is characterized by being produced using the plastic fat composition of the present invention. In the present invention, the butter cream is added to the plastic oil and fat composition of the present invention by adding a taste component such as saccharides to the product or foaming the plastic oil and fat composition to which a taste component such as saccharide is added. It is a thing. In addition, the butter cream of the present invention also includes those before foaming in which a taste component such as sugar is added to the plastic oil composition.
本発明のバタークリームにおいて、本発明の可塑性油脂組成物の配合量は、好ましくは３０〜７０質量％であり、より好ましくは３５〜６５質量％であり、最も好ましくは４０〜６０質量％である。 In the butter cream of the present invention, the compounding amount of the plastic oil/fat composition of the present invention is preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and most preferably 40 to 60% by mass. ..
本発明のバタークリームは、糖類等の呈味成分を含有する。本発明のバタークリームに用いる呈味成分は、通常、バタークリームに用いられる呈味成分であれば、特に制限されることなく使用することができる。本発明のバタークリームに用いる呈味成分としては、例えば、ブドウ糖、マルトース、蔗糖（砂糖）、ラクトース、トレハロース、マルトトリオース、テトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール、ミルクペースト、水あめ、異性化液糖等の糖類（糖、糖アルコール）、チーズ、生クリーム、合成クリーム、ヨーグルト、練乳、全脂粉乳、脱脂粉乳、脱脂練乳、牛乳、濃縮乳等の乳製品、カカオマス、ココアパウダー、チョコレート等のカカオ製品、卵黄、粉末卵黄等の卵類、果肉ジャム類、果汁類、ナッツ類等が挙げられる。
本発明のバタークリームにおいて、呈味成分の配合量は、好ましくは２０〜７０質量％であり、より好ましくは２０〜６０質量％であり、最も好ましくは２０〜５０質量％である。
The butter cream of the present invention contains a taste component such as sugar. The taste component used in the butter cream of the present invention can be used without particular limitation as long as it is a taste component used in the butter cream. Examples of taste components used in the butter cream of the present invention include glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, starch syrup, and isomerization. Sugars such as liquid sugar (sugar, sugar alcohol), cheese, fresh cream, synthetic cream, yogurt, condensed milk, milk powder, skimmed milk powder, skimmed condensed milk, milk, concentrated milk and other dairy products, cacao mass, cocoa powder, chocolate, etc. Cocoa products, eggs such as egg yolk and powdered egg yolk, pulp jams, fruit juices and nuts.
In the butter cream of the present invention, the blending amount of the taste component is preferably 20 to 70% by mass, more preferably 20 to 60% by mass, and most preferably 20 to 50% by mass.
本発明のバタークリームに用いる呈味成分としては、上記糖類（糖、糖アルコール）を用いることが好ましい。糖類の形状は特に限定されるものではなく、固形状の糖類、液糖（液状の糖類）のどちらを使用することもできるが、液糖を使用することがより好ましい。液糖を使用すると、バタークリームの口溶けがより良好になる。液糖のＢｒｉｘは、好ましくは６０〜８０であり、より好ましくは６５〜７５である、最も好ましくは７０〜７５である。
本発明のバタークリームにおいて、糖類の配合量は、好ましくは２０〜７０質量％であり、より好ましくは２０〜６０質量％であり、最も好ましくは２０〜５０質量％である。
As the taste component used in the butter cream of the present invention, it is preferable to use the above saccharides (sugar, sugar alcohol). The shape of the saccharide is not particularly limited, and either solid sugar or liquid sugar (liquid sugar) can be used, but liquid sugar is more preferably used. The use of liquid sugar gives the butter cream a better melt in the mouth. Brix of liquid sugar is preferably 60 to 80, more preferably 65 to 75, and most preferably 70 to 75.
In the butter cream of the present invention, the blending amount of the saccharide is preferably 20 to 70% by mass, more preferably 20 to 60% by mass, and most preferably 20 to 50% by mass.
本発明のバタークリームには、本発明の可塑性油脂組成物、呈味成分以外に、通常、バタークリームに配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、バタークリームに配合される範囲で特に制限なく配合することができる。 In the butter cream of the present invention, in addition to the plastic oil/fat composition of the present invention and the taste component, any compound can be added without particular limitation, as long as it is usually contained in the butter cream. Further, the blending amount of these can also be blended without particular limitation within the range of blending with butter cream.
本発明のバタークリームは、比重が好ましくは０．７９未満であり、より好ましくは０．７２未満であり、最も好ましくは０．６５未満である。 The butter cream of the present invention preferably has a specific gravity of less than 0.79, more preferably less than 0.72, and most preferably less than 0.65.
本発明のバタークリームは、フィリングクリーム、サンドクリーム、トッピングクリーム等として使用することができる。 The butter cream of the present invention can be used as a filling cream, a sand cream, a topping cream and the like.
本発明のベーカリー食品は、本発明の可塑性油脂組成物を用いて製造したことを特徴とする。本発明のベーカリー食品は、本発明の可塑性油脂組成物を含有するベーカリー生地を焼成することで得られる。ベーカリー生地は穀粉を主成分とし、本発明の可塑性油脂組成物を練り込み、もしくは、折り込んだものである。 The bakery food product of the present invention is characterized by being produced using the plastic fat composition of the present invention. The bakery food product of the present invention is obtained by baking a bakery dough containing the plastic fat composition of the present invention. The bakery dough contains flour as a main component, and the plastic fat composition of the present invention is kneaded or folded therein.
本発明において、穀粉とは、穀物を挽いて粉状にしたものであり、通常、ベーカリー生地に配合されるものであれば、特に制限なく使用することができる。穀粉の具体例としては、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等が挙げられる。 In the present invention, the cereal flour is obtained by grinding cereals into a powder form, and can be used without any particular limitation as long as it is usually mixed with bakery dough. Specific examples of flour include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.
本発明のベーカリー食品において、本発明の可塑性油脂組成物の配合量はベーカリー食品の種類によって異なるため、特に制限されるものではないが、ベーカリー生地に配合される穀粉１００質量部に対して、好ましくは０．５〜２００質量部であり、より好ましくは２〜１５０質量部であり、最も好ましくは５〜１００質量部である。 In the bakery food of the present invention, the amount of the plastic oil composition of the present invention varies depending on the type of the bakery food, and is not particularly limited, but preferably 100 parts by mass of the flour mixed in the bakery dough. Is 0.5 to 200 parts by mass, more preferably 2 to 150 parts by mass, and most preferably 5 to 100 parts by mass.
本発明のベーカリー食品には、本発明の可塑性油脂組成物、穀粉以外に、通常、ベーカリー食品に配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、ベーカリー食品に配合される範囲で特に制限なく配合することができる。具体的には、水、糖、糖アルコール、卵、卵加工品、澱粉、食塩、可塑性油脂、乳化剤、乳化起泡剤（乳化油脂）、チーズ、生クリーム、合成クリーム、ヨーグルト、全脂粉乳、脱脂粉乳、牛乳、濃縮乳、合成乳、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆粉、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料等が挙げられる。 In the bakery food of the present invention, in addition to the plastic oil/fat composition of the present invention and cereal flour, any compound can be added without particular limitation, as long as it is usually added to bakery foods. Further, the blending amount of these can be blended without any particular limitation, as long as they are blended in bakery foods. Specifically, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic oils and fats, emulsifiers, emulsifying foaming agents (emulsified oils and fats), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, Non-fat dry milk, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans , Kinako, tofu, soymilk, soybean powder, soybean protein, swelling agents, sweeteners, seasonings, spices, colorants, flavors and the like.
本発明のベーカリー食品は、本発明の可塑性油脂組成物を用いること以外は、公知の製造条件及び製造方法により製造することができる。 The bakery food of the present invention can be produced under known production conditions and production methods, except that the plastic fat composition of the present invention is used.
本発明のベーカリー食品の具体例としては、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン等の焼き菓子、バターケーキ類（パウンドケーキ、フルーツケーキ、マドレーヌ、バウムクーヘン、カステラ等）、スポンジケーキ類（ショートケーキ、ロールケーキ、トルテ、デコレーションケーキ、シフォンケーキ等）、シュー菓子、発酵菓子、パイ、ワッフル等の洋生菓子、菓子パン、フランスパン、シュトーレン、パネトーネ、ブリオッシュ、ドーナツ、デニッシュ、クロワッサン等のパンが挙げられる。 Specific examples of the bakery food of the present invention include biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, Langue de Cha, baked confectionery such as macaroons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, Castella etc.), sponge cakes (short cake, roll cake, torte, decoration cake, chiffon cake etc.), Western confectionery such as choux pastry, fermented confectionery, pies, waffles, pastry bread, French bread, Stollen, panetone, brioche, donuts , Danish and croissant bread.
次に、実施例及び比較例により本発明を詳細に説明する。しかし、本発明は、これらの実施例になんら制限されるものではない。 Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is in no way limited to these examples.
＜測定方法＞
以下に示す可塑性油脂組成物を構成する油脂の各脂肪酸含量、各トリグリセリド含量は以下の方法により測定した。
各脂肪酸含量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅｌｆ−９６に準拠）により測定した。
各トリグリセリド含量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅ５−８６に準拠）により測定した。
<Measurement method>
Each fatty acid content and each triglyceride content of the fats and oils that compose the plastic fat and oil composition shown below were measured by the following methods.
Each fatty acid content was measured by a gas chromatography method (based on AOCS Celf-96).
The content of each triglyceride was measured by a gas chromatography method (based on AOCS Ce5-86).
＜油脂の調製＞
〔油脂Ａ１〕：バターオイル（日清オイリオグループ株式会社社内調製品、融点３２℃）を油脂Ａ１とした。
〔油脂Ａ２〕：バターオイルオレイン（バターオイルを分別した液状部、日清オイリオグループ株式会社社内調製品、融点１０℃）を油脂Ａ２とした。
〔油脂Ｂ１〕：パーム油（日清オイリオグループ株式会社製造品）６０質量部とパーム核油（日清オイリオグループ株式会社製造品）４０質量部とを混合した混合油を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭して、油脂Ｂ１（炭素数１４以下の脂肪酸含量２８．２質量％、パルミチン酸含量２９．９質量％、ステアリン酸含量３．７質量％、Ｈ３含量３．４質量％、ヨウ素価３９．０）を得た。
〔油脂Ｂ２〕：パームステアリン（日清オイリオグループ株式会社製造品）５０質量部とパーム核ステアリン（日清オイリオグループ株式会社製造品）５０質量部とを混合した混合油を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭処理して、油脂Ｂ２（炭素数１４以下の脂肪酸含量４１．６質量％、パルミチン酸含量４５．２質量％、ステアリン酸含量３．３質量％、Ｈ３含量９．２質量％、ヨウ素価１０．０）を得た。
〔油脂ｂ１〕：菜種極度硬化油（日清オイリオグループ株式会社製造品）５０質量部とパーム核油（日清オイリオグループ株式会社製造品）５０質量部とを混合した混合油を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭して、油脂ｂ１（炭素数１４以下の脂肪酸含量３４．７質量％、パルミチン酸含量７．０質量％、ステアリン酸含量４６．８質量％、Ｈ３含量１１．８質量％、ヨウ素価９．６）を得た。
〔油脂Ｃ１〕：パーム油（日清オイリオグループ株式会社製造品、ヨウ素価５３）を油脂Ｃ１とした。
〔油脂Ｃ２〕：パームミッドフラクション（日清オイリオグループ株式会社製造品、ヨウ素価４５）を油脂Ｃ２とした。
〔油脂Ｃ３〕：パームオレイン（日清オイリオグループ株式会社製造品、ヨウ素価５６）を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭処理して、油脂Ｃ３（ヨウ素価５６）を得た。
〔油脂Ｃ４〕：パーム油（日清オイリオグループ株式会社製造品、ヨウ素価５３）６５質量部と菜種油（日清オイリオグループ株式会社製造品）３５質量部とを混合した後、１，３選択性有するリパーゼ製剤を対油０．５質量％添加し、６０℃で１６時間エステル交換反応を行った。反応終了後、リパーゼ製剤をろ過で除去し、常法の精製方法に従って、脱色、脱臭処理して油脂Ｃ４（ヨウ素価７５）を得た。
〔油脂Ｃ５〕：パームスーパーオレイン（日清オイリオグループ株式会社製造品、ヨウ素価６５）を油脂Ｃ５とした。
〔油脂Ｄ１〕：ヤシ硬化油（日清オイリオグループ株式会社製造品、ヨウ素価１未満）を油脂Ｄ１とした。
〔油脂Ｄ２〕：菜種油（日清オイリオグループ株式会社製造品）を油脂Ｄ２とした。
<Preparation of fats and oils>
[Fat and oil A1]: Butter oil (manufactured in-house by Nisshin Oillio Group, melting point 32° C.) was used as oil and fat A1.
[Fat and oil A2]: Butter oil olein (liquid part obtained by fractionating butter oil, in-house preparation by Nisshin Oillio Group, melting point 10° C.) was used as oil and fat A2.
[Fat and oil B1]: A mixed oil obtained by mixing 60 parts by mass of palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) to 120° C. under reduced pressure. After sufficiently drying by heating, sodium methylate (0.1% by mass of oil) was added, and transesterification reaction was carried out under reduced pressure at 110° C. for 0.5 hours with stirring. After completion of the reaction, sodium methylate is removed by washing with water, followed by decolorization and deodorization according to a conventional purification method to obtain fat B1 (fatty acid content of 14 or less carbon atoms: 28.2% by mass, palmitic acid content: 29.9% by mass, Stearic acid content 3.7% by mass, H3 content 3.4% by mass, iodine value 39.0) were obtained.
[Fat B2]: A mixed oil obtained by mixing 50 parts by mass of palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel stearin (manufactured by Nisshin OilliO Group Co., Ltd.) to 120° C. under reduced pressure. After sufficiently drying by heating, sodium methylate (0.1% by mass of oil) was added, and transesterification reaction was carried out under reduced pressure at 110° C. for 0.5 hours with stirring. After completion of the reaction, sodium methylate is removed by washing with water, followed by decolorization and deodorizing treatment according to a conventional purification method to obtain fat B2 (content of C14 or less fatty acid: 41.6% by mass, palmitic acid: 45.2% by mass). , Stearic acid content 3.3% by mass, H3 content 9.2% by mass, iodine value 10.0) were obtained.
[Fat and fat b1]: A mixed oil obtained by mixing 50 parts by mass of rapeseed extremely hardened oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel oil (manufactured product by Nisshin Oillio Group Co., Ltd.) under reduced pressure. After being sufficiently dried by heating to 0°C, 0.1% by mass of sodium methylate with respect to oil was added, and transesterification was performed under reduced pressure at 110°C for 0.5 hours with stirring. After completion of the reaction, sodium methylate is removed by washing with water, followed by decolorization and deodorization according to a conventional purification method to give fat b1 (fatty acid content of 14 or less carbon atoms: 34.7% by mass, palmitic acid content: 7.0% by mass, A stearic acid content of 46.8% by mass, an H3 content of 11.8% by mass, and an iodine value of 9.6) were obtained.
[Fat and oil C1]: Palm oil (manufactured by Nisshin OilliO Group, Ltd., iodine value 53) was used as oil and fat C1.
[Fat and oil C2]: Palm mid fraction (manufactured by Nisshin OilliO Group, Ltd., iodine value 45) was used as oil and fat C2.
[Fat and oil C3]: Palm olein (manufactured by Nisshin OilliO Group, Ltd., iodine value 56) is sufficiently dried by heating at 120° C. under reduced pressure, and then sodium methylate with 0.1% by mass of oil. Was added, and the transesterification reaction was carried out under reduced pressure with stirring at 110° C. for 0.5 hours. After completion of the reaction, sodium methylate was removed by washing with water and subjected to decolorization and deodorization treatment according to a conventional purification method to obtain fat C3 (iodine value 56).
[Fat and oil C4]: After mixing 65 parts by mass of palm oil (manufactured by Nisshin Oillio Group, iodine value 53) and 35 parts by mass of rapeseed oil (manufactured by Nisshin Oillio Group, Inc.), 1,3 selectivity is obtained. 0.5% by mass of oil was added to the lipase preparation, and transesterification reaction was carried out at 60° C. for 16 hours. After completion of the reaction, the lipase preparation was removed by filtration, and decolorized and deodorized by a conventional purification method to obtain fat C4 (iodine value 75).
[Fat and oil C5]: Palm super olein (manufactured by Nisshin OilliO Group, Ltd., iodine value 65) was used as fat and oil C5.
[Fat and oil D1]: Hardened coconut oil (manufactured by Nisshin OilliO Group, Ltd., iodine value less than 1) was used as fat and oil D1.
[Fat and oil D2]: Rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) was used as a fat and oil D2.
＜可塑性油脂組成物及びバタークリームの調製と評価＞
表１、２の配合に従って、油脂を混合し、各油脂１００質量部に対して乳化剤０．４質量部を添加したものを加熱融解後、常法に従って、オンレーターにより急冷混捏し、例１〜８の可塑性油脂組成物を製造した。
得られた例１〜８の可塑性油脂組成物を１０℃１２時間、２５℃１２時間を１サイクルとして３０サイクルの保存テストを行い、以下の基準に従って組織の状態を評価した。評価は５名のパネラーの総合評価とし、結果を表１、２に示した。
また、得られた例１〜８の可塑性油脂組成物を縦型ミキサーでホイッパーを使用して起泡し、比重を０．４５とした。ホイップ済み可塑性油脂組成物５０質量部に対し、水１５質量部、液糖３４．７質量部、リキュール０．２質量部、香料０．１質量部からなる水相５０質量部を、徐々にホイップ済み可塑性油脂組成物へ攪拌しながら添加し、最終比重を０．６０に調整してバタークリームを得た。得られたバタークリームの口どけを以下の基準に従って評価した。評価は５名のパネラーの総合評価とし、結果を表１、２に示した。
なお、例５〜８は比較例である。
<Preparation and Evaluation of Plastic Oil and Fat Composition and Butter Cream>
Fats and oils were mixed according to the formulations of Tables 1 and 2, and 0.4 parts by mass of an emulsifier was added to 100 parts by mass of each oil and fat after heating and melting. The plastic fat composition of 8 was manufactured.
The obtained plastic oil and fat compositions of Examples 1 to 8 were subjected to a storage test of 30 cycles with 10°C for 12 hours and 25°C for 12 hours as one cycle, and the state of the tissue was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Tables 1 and 2.
Further, the obtained plastic oil and fat compositions of Examples 1 to 8 were foamed using a whipper in a vertical mixer to have a specific gravity of 0.45. To 50 parts by mass of the whipped plastic oil/fat composition, 50 parts by mass of an aqueous phase consisting of 15 parts by mass of water, 34.7 parts by mass of liquid sugar, 0.2 parts by mass of liqueur, and 0.1 part by mass of fragrance is gradually whipped. It was added to the finished plastic oil and fat composition with stirring and the final specific gravity was adjusted to 0.60 to obtain butter cream. The mouthfeel of the obtained butter cream was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Tables 1 and 2.
In addition, Examples 5-8 are comparative examples.
＜評価の基準＞
可塑性油脂組成物の組織の状態
◎ キメが細かく良好
○ 良好
△ キメがやや粗くなっている
▲ キメが粗くなっている
× 粗大結晶が見られる
バタークリームの口どけ
◎ 非常に良好
○ 良好
△ ややとけ残り感がある
▲ とけ残り感がある
× とけ残り感が非常に強い
<Evaluation criteria>
Structure of plastic oil/fat composition ◎ Fine and fine texture ○ Good △ Somewhat rough texture ▲ Some rough texture × Coarse crystals
Butter cream melts ◎ Very good ○ Good △ Slightly unmelted feeling ▲ There is unmelted feeling × Very unmelted feeling
＜可塑性油脂組成物及びクロワッサンの調製と評価＞
表３、４の配合に従って、油脂を混合し、各油脂６７質量部に対して乳化剤１．０質量部及び香料０．３質量部を添加したものを加熱融解して油相を調製した。別途、水２９．３質量部、食塩１．２質量部、呈味剤０．７質量部及び脱脂粉乳０．５質量部を混合溶解し、水相を調製した。常法に従って、油相に水相を混合攪拌して予備乳化した後、コンビネーターにより急冷混捏し、レスティングチューブを通してシート状に成形して、例９〜１４の可塑性油脂組成物を製造した。
得られた例９〜１４の可塑性油脂組成物を２週間冷蔵し、以下の基準に従って、可塑性油脂組成物の組織の状態を評価した。評価は５名のパネラーの総合評価とし、結果を表３、４に示した。
また、強力粉５０質量部、中力粉５０質量部、砂糖６質量部、食塩１．７質量部、全卵５質量部、乳製品３質量部、ショートニング６質量部、水５３質量部、生イースト５質量部及びイーストフード１質量部からなるクロワッサン生地を調製し、生地３ｋｇに対してシート状に成形した例９〜１４の可塑性油脂組成物を８００ｇのせ、常法に従って、可塑性油脂組成物を生地に折り込み、成形、ホイロ後、焼成してクロワッサンを得た。可塑性油脂組成物の生地折り込み時の作業性及びクロワッサンの食感について、以下の基準に従って評価した。評価は５名のパネラーの総合評価とし、結果を表３、４に示した。
なお、例１２〜１４は比較例である。
<Preparation and Evaluation of Plastic Oil and Fat Composition and Croissant>
According to the formulations of Tables 3 and 4, oils and fats were mixed, and a mixture of 1.0 parts by weight of emulsifier and 0.3 parts by weight of perfume was added to 67 parts by weight of each oil and heated to melt to prepare an oil phase. Separately, 29.3 parts by mass of water, 1.2 parts by mass of salt, 0.7 parts by mass of a flavoring agent and 0.5 part by mass of skimmed milk powder were mixed and dissolved to prepare an aqueous phase. According to a conventional method, an aqueous phase was mixed and stirred with an oil phase to be pre-emulsified, then rapidly kneaded and kneaded with a combinator, and molded into a sheet through a resting tube to produce plastic oil and fat compositions of Examples 9 to 14.
The obtained plastic oil and fat compositions of Examples 9 to 14 were refrigerated for 2 weeks, and the state of texture of the plastic oil and fat compositions was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Tables 3 and 4.
Also, 50 parts by mass of strong flour, 50 parts by mass of medium strength flour, 6 parts by mass of sugar, 1.7 parts by mass of salt, 5 parts by mass of whole egg, 3 parts by mass of dairy products, 6 parts by mass of water, 53 parts by mass of water, raw yeast. A croissant dough consisting of 5 parts by mass and 1 part by mass of yeast food was prepared, and 800 g of the plastic oil/fat composition of Examples 9 to 14 formed into a sheet shape was put on 3 kg of the dough, and the plastic oil/fat composition was formed into a dough according to a conventional method. After folding, molding, proofing, and baking, a croissant was obtained. The workability of the plastic oil and fat composition when folding the dough and the texture of the croissant were evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Tables 3 and 4.
Note that Examples 12 to 14 are comparative examples.
＜評価の基準＞
可塑性油脂組成物の組織の状態
◎ 非常に良好
○ 良好
△ 細かなヒビがやや見られる
▲ ヒビが目立つ
× 割れている
生地への折り込みの作業性
◎ 伸びが良く、非常に良好
○ 良好
△ やや割れがある
▲ 割れが目立つ
× 割れが目立ち、伸びが無い
クロワッサンのジューシー感
◎ ジューシー感が強く、非常に良好
○ ジューシー感があり、良好
△ 普通
▲ ジューシー感に乏しい
× パサパサしている。
<Evaluation criteria>
Structure of the plastic oil/fat composition ◎ Very good ○ Good △ Some small cracks ▲ Some cracks × Cracks
Workability for folding into fabric ◎ Good elongation, very good ○ Good △ Some cracks ▲ Conspicuous cracks × Conspicuous cracks, no elongation
The croissant has a juicy feel ◎ It has a strong juicy feel and is very good. ○ It has a juicy feel and is good. △ Normal ▲ It lacks juicy feel and is dry.
＜可塑性油脂組成物及びマドレーヌの調製と評価＞
表５の配合に従って、油脂を混合し、各油脂８４．４質量部に対して乳化剤０．６質量部を添加したものを加熱融解して油相を調製した。別途、水１５．０質量部からなる水相を用意した。常法に従って、油相に水相を混合攪拌して予備乳化した後、オンレーターにより急冷混捏し、例１５〜１８の可塑性油脂組成物を製造した。
得られた例１５〜１８の可塑性油脂組成物を６週間１０℃で冷蔵し、以下の基準に従って、可塑性油脂組成物の組織の状態を評価した。評価は５名のパネラーの総合評価とし、結果を表５に示した。
また、例１５〜１８の可塑性油脂組成物１００質量部、強力粉３７．９質量部、薄力粉６２．１質量部、砂糖１００質量部、全卵１１０質量部及びベーキングパウダー４．０質量部からなるマドレーヌ生地をそれぞれ調製し、カップに２０ｇずつ充填した後、焼成して、例１５〜１８それぞれの可塑性油脂組成物を使用したマドレーヌを得た。マドレーヌの食感（風味、ジューシー感）について、以下の基準に従って評価した。評価は５名のパネラーの総合評価とし、結果を表５に示した。
なお、例１８は比較例である。
<Preparation and Evaluation of Plastic Oil and Fat Composition and Madeleine>
According to the formulation of Table 5, fats and oils were mixed, and a mixture obtained by adding 0.6 parts by mass of an emulsifier to 84.4 parts by mass of each fat and oil was melted by heating to prepare an oil phase. Separately, an aqueous phase consisting of 15.0 parts by mass of water was prepared. According to a conventional method, the aqueous phase was mixed and stirred with the oil phase, preliminarily emulsified, and then rapidly cooled and kneaded with an oner to prepare plastic oil and fat compositions of Examples 15 to 18.
The plastic oil/fat compositions obtained in Examples 15 to 18 were refrigerated at 10°C for 6 weeks, and the texture state of the plastic oil/fat compositions was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Table 5.
Madeleine consisting of 100 parts by mass of the plastic oil and fat composition of Examples 15 to 18, 37.9 parts by mass of strong flour, 62.1 parts by mass of soft flour, 100 parts by mass of sugar, 110 parts by mass of whole egg, and 4.0 parts by mass of baking powder. Each dough was prepared, filled in a cup at a rate of 20 g, and then baked to obtain a madeleine using the plastic fat composition of each of Examples 15 to 18. The texture (flavor, juiciness) of Madeleine was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of 5 panelists, and the results are shown in Table 5.
In addition, Example 18 is a comparative example.
＜評価の基準＞
可塑性油脂組成物の組織の状態
◎ キメが細かく良好
○ 良好
△ キメがやや粗くなっている
▲ キメが粗くなっている
× 粗大結晶が見られる
マドレーヌの風味
◎ 乳味感が強く、非常に良好
○ 乳味感があり、良好
△ 普通
▲ 乳味感に乏しい
× パサパサしている。
マドレーヌのジューシー感
◎ ジューシー感が強く、非常に良好
○ ジューシー感があり、良好
△ 普通
▲ ジューシー感に乏しい
× パサパサしている。
<Evaluation criteria>
Structure of plastic oil/fat composition ◎ Fine and fine texture ○ Good △ Somewhat rough texture ▲ Some rough texture × Coarse crystals
Madeleine flavor ◎ It has a strong milky taste and is very good. ○ It has a milky taste. Good △ Normal ▲ Poor milky taste × Dryness.
Madeleine's juicy ◎ Very juicy and very good ○ Juicy, good △ Normal ▲ Poor juicy × Dry.
Claims (5)
前記可塑性油脂組成物を構成する油脂中に、以下の油脂Ａを５〜６５質量％、及び以下の油脂Ｂを５〜９５質量％含有し、
前記可塑性油脂組成物を構成する油脂中の炭素数１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリド（Ｈ３）の含有量が２．５〜１０質量％であり、
前記Ｈ３中に占めるトリパルミチン（Ｐ３）の割合（質量比、Ｐ３／Ｈ３）が０．５以上である、前記可塑性油脂組成物
を含有するバタークリーム
（ただし、
油脂Ａは、バターオイル及び／又はバターオレインであり、
油脂Ｂは、全構成脂肪酸中に、炭素数１４以下の脂肪酸を２０〜５５質量％、パルミチン酸を２０〜５５質量％、及びステアリン酸を２〜１０質量％含有するエステル交換油、
である）。 A plastic oil composition which is a water-in-oil emulsion or does not have an aqueous phase,
The oil and fat constituting the plastic oil and fat composition contains the following oil and fat A in an amount of 5 to 65% by mass, and the following oil and fat B in an amount of 5 to 95% by mass,
The content of trisaturated triglyceride (H3) consisting only of saturated fatty acids having 16 or more carbon atoms in the oil or fat constituting the plastic oil or fat composition is 2.5 to 10% by mass,
A butter cream containing the plastic oil/fat composition in which the proportion (mass ratio, P3/H3) of tripalmitin (P3) in the H3 is 0.5 or more (however,
Fat A is butter oil and/or butter olein,
Fat B is a transesterified oil containing 20 to 55% by mass of fatty acids having 14 or less carbon atoms, 20 to 55% by mass of palmitic acid, and 2 to 10% by mass of stearic acid in all constituent fatty acids,
Is).
前記可塑性油脂組成物を構成する油脂中に、以下の油脂Ａを５〜６５質量％、及び以下の油脂Ｂを５〜９５質量％含有し、
前記可塑性油脂組成物を構成する油脂中の炭素数１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリド（Ｈ３）の含有量が２．５〜１０質量％であり、
前記Ｈ３中に占めるトリパルミチン（Ｐ３）の割合（質量比、Ｐ３／Ｈ３）が０．５以上である、前記可塑性油脂組成物
が練り込まれた状態にあるベーカリー生地
（ただし、
油脂Ａは、バターオイル及び／又はバターオレインであり、
油脂Ｂは、全構成脂肪酸中に、炭素数１４以下の脂肪酸を２０〜５５質量％、パルミチン酸を２０〜５５質量％、及びステアリン酸を２〜１０質量％含有するエステル交換油、
である）。 A plastic oil composition which is a water-in-oil emulsion or does not have an aqueous phase,
The oil and fat constituting the plastic oil and fat composition contains the following oil and fat A in an amount of 5 to 65% by mass, and the following oil and fat B in an amount of 5 to 95% by mass,
The content of trisaturated triglyceride (H3) consisting only of saturated fatty acids having 16 or more carbon atoms in the oil or fat constituting the plastic oil or fat composition is 2.5 to 10% by mass,
A bakery dough in which the plastic fat composition is kneaded (however, the proportion (mass ratio, P3/H3) of tripalmitin (P3) in H3 is 0.5 or more.
Fat A is butter oil and/or butter olein,
Fat B is a transesterified oil containing 20 to 55% by mass of fatty acids having 14 or less carbon atoms, 20 to 55% by mass of palmitic acid, and 2 to 10% by mass of stearic acid in all constituent fatty acids,
Is).
（ただし、
油脂Ｃは、パーム系油脂、パーム系油脂のエステル交換油の中から選ばれた１種又は２種以上の油脂、
である）。 The butter cream according to claim 1, wherein the upper limit of the content of the fat/oil B in the fat/oil constituting the plastic fat/oil composition is 90% by mass, and further contains the following fat/oil C in an amount of 5 to 75% by mass. Alternatively, the bakery dough according to claim 2 (however,
Fat C is one or more fats or oils selected from palm-based fats and oils and transesterified oils of palm-based fats and oils,
Is).
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| JP6652779B2 (en) * | 2014-07-16 | 2020-02-26 | 株式会社Adeka | Water-in-plastic oil emulsion |
| JP6467799B2 (en) * | 2014-07-23 | 2019-02-13 | 不二製油株式会社 | Emulsified oil and fat composition for roll-in |
| JP6549465B2 (en) * | 2014-10-23 | 2019-07-24 | ミヨシ油脂株式会社 | Spread fat composition and spread using the same |
| JP6622576B2 (en) * | 2015-08-28 | 2019-12-18 | ミヨシ油脂株式会社 | Oil and fat composition, method for producing the same and emulsified oil and fat composition |
| WO2017094818A1 (en) * | 2015-12-02 | 2017-06-08 | 日清オイリオグループ株式会社 | Oil/fat coating composition |
| JP6827282B2 (en) * | 2016-08-02 | 2021-02-10 | 日清オイリオグループ株式会社 | Thermoplastic fat composition |
| JP6940263B2 (en) * | 2016-09-12 | 2021-09-22 | 株式会社Adeka | Plastic fat composition for roll-in |
| CN109924234B (en) * | 2017-12-19 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | Fatty acid ester composition, oil and fat composition thereof, and use thereof |
| JP7088716B2 (en) * | 2018-03-30 | 2022-06-21 | 雪印メグミルク株式会社 | Butter for baked layered food |
| CN111194789A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Flaky cream containing anhydrous cream for pastry and preparation method thereof |
| JP7387226B2 (en) * | 2019-09-20 | 2023-11-28 | 日清オイリオグループ株式会社 | Oil and fat composition for butter cream |
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| JP7114650B2 (en) | 2022-08-08 |
| JP6585346B2 (en) | 2019-10-02 |
| WO2014050488A1 (en) | 2014-04-03 |
| CN104619186A (en) | 2015-05-13 |
| JPWO2014050488A1 (en) | 2016-08-22 |
| JP6704437B2 (en) | 2020-06-03 |
| CN104619186B (en) | 2018-01-09 |
| JP2018191651A (en) | 2018-12-06 |
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