JP2020162429A - Oil/fat composition - Google Patents
Oil/fat composition Download PDFInfo
- Publication number
- JP2020162429A JP2020162429A JP2019063488A JP2019063488A JP2020162429A JP 2020162429 A JP2020162429 A JP 2020162429A JP 2019063488 A JP2019063488 A JP 2019063488A JP 2019063488 A JP2019063488 A JP 2019063488A JP 2020162429 A JP2020162429 A JP 2020162429A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- mass
- fatty acid
- oils
- 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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- 150000004665 fatty acids Chemical class 0.000 claims description 112
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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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- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、油脂組成物及びベーカリー食品に関する発明である。 The present invention relates to oil and fat compositions and bakery foods.
ベーカリー食品のうち、ケーキ類には、通常、卵が配合される。ケーキ類に配合される卵は、ケーキ類に配合されている練り込み用油脂によって、生地中に分散される。この練り込み用油脂が卵を生地中に分散させる性質は、吸卵性と呼ばれている。吸卵性は、練り込み用油脂に求められる性質の一つである。練り込み用油脂の吸卵性が悪いと、卵の生地への分散性が悪くなり、卵が生地から分離してしまう。卵が生地から分離すると、得られるケーキ類は、食感が悪くなる。 Of the bakery foods, cakes are usually mixed with eggs. The eggs mixed in the cakes are dispersed in the dough by the fats and oils for kneading contained in the cakes. The property of this kneading oil to disperse eggs in the dough is called egg-sucking property. Egg-absorbing property is one of the properties required for kneading fats and oils. If the fat and oil for kneading has poor egg absorption, the dispersibility of the egg in the dough will be poor, and the egg will separate from the dough. When the eggs are separated from the dough, the resulting cakes have a poor texture.
優れた吸卵性を有する練り込み用油脂は、バターが知られている。バターは、高価であることから、植物油脂が使用された優れた吸卵性を有する練り込み用油脂が開発されてきた。植物油脂が使用された優れた吸卵性を有する練り込み用油脂としては、部分水素添加油が使用された練り込み用油脂が開発された。しかしながら、部分水素添加油はトランス脂肪酸を多く含む油脂であり、昨今のトランス脂肪酸問題から、部分水素添加油が使用された練り込み用油脂は、使用が制限されつつある。 Butter is known as a kneading fat and oil having excellent egg-absorbing properties. Since butter is expensive, vegetable fats and oils have been used to develop fats and oils for kneading having excellent egg-absorbing properties. As a kneading fat and oil having excellent egg-absorbing properties using vegetable fat and oil, a kneading fat and oil using partially hydrogenated oil has been developed. However, the partially hydrogenated oil is an oil and fat containing a large amount of trans fatty acid, and due to the recent problem of trans fatty acid, the use of the partially hydrogenated oil and fat for kneading is being restricted.
その他に、吸卵性を向上させる方法としては、例えば、特許文献１〜４の練り込み用油脂が提案されている。特許文献１〜４の練り込み用油脂は、いずれも合成乳化剤によって、吸卵性を向上させるものである。しかしながら、昨今の健康志向から、練り込み用油脂においても、合成乳化剤を使用しない製品が求められている。従って、特許文献１〜４の練り込み用油脂は、時代に合ったものではなかった。 In addition, as a method for improving egg-absorbing property, for example, oils and fats for kneading in Patent Documents 1 to 4 have been proposed. All of the fats and oils for kneading in Patent Documents 1 to 4 improve egg-sucking property by using a synthetic emulsifier. However, due to recent health consciousness, there is a demand for products that do not use synthetic emulsifiers even for kneading fats and oils. Therefore, the fats and oils for kneading in Patent Documents 1 to 4 were not suitable for the times.
以上のような背景から、優れた吸卵性を有する、新たな練り込み用油脂の開発が求められていた。 From the above background, the development of a new oil and fat for kneading, which has excellent egg-absorbing properties, has been required.
本発明の目的は、優れた吸卵性を有する油脂組成物を提供することである。 An object of the present invention is to provide an oil / fat composition having excellent egg-absorbing properties.
本発明者らは、上記課題を解決すべく鋭意研究を行った。その結果、油脂組成物に含まれる油脂が、特定の油脂を特定量含有することにより、本課題が解決できることが見いだされた。これにより、本発明が完成するに至った。 The present inventors have conducted diligent research to solve the above problems. As a result, it was found that this problem can be solved by containing a specific amount of the specific oil / fat contained in the oil / fat composition. This has led to the completion of the present invention.
すなわち、本発明の第１の発明は、含まれる油脂が下記油脂Ａを１〜２５質量％、下記油脂Ｂを１５〜８０質量％、下記油脂Ｃを５〜３０質量％含有する油脂組成物である。
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜４５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を２８質量％以下含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が０．３〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が３０以下である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を１０質量％未満含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を３０〜５０質量％含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が５．５〜１２．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜７０質量％含有する。
（Ｂ８）ヨウ素価が３２〜５０である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ２）を満たす油脂である。
（Ｃ１）２０℃で液状である。
（Ｃ２）構成脂肪酸として不飽和脂肪酸を７０質量％以上含有する。
上記の条件において、Ｃ４２〜４８ＴＡＧは、構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリドのことである。
本発明の第２の発明は、前記油脂Ａの条件（Ａ８）のヨウ素価が５〜３０である第１の発明に記載の油脂組成物である。
本発明の第３の発明は、前記油脂Ａが、下記の条件（Ａ９）を満たす第１の発明に記載の油脂組成物である。
（Ａ９）融点が３８〜５５℃である。
本発明の第４の発明は、乳製品を含有する第１の発明〜第３の発明のいずれか１つの発明に記載の油脂組成物である。
本発明の第５の発明は、前記油脂組成物が、練り込み用油脂組成物である請求項１〜請求項４のいずれか１項に記載の油脂組成物である。
本発明の第６の発明は、前記油脂組成物が、穀粉１００質量部に対して油脂組成物が８０質量部〜１２０質量部、油脂組成物１００質量部に対して卵類が１００質量部〜１６０質量部配合されたベーカリー食品用生地の製造用である第１の発明〜第５の発明のいずれか１つの発明に記載の油脂組成物である。
本発明の第７の発明は、第１の発明〜第６の発明のいずれか１つの発明に記載の油脂組成物が配合されたベーカリー食品用生地である。
本発明の第８の発明は、前記ベーカリー食品用生地が、穀粉１００質量部に対して油脂組成物が８０質量部〜１２０質量部、油脂組成物１００質量部に対して卵類が１００質量部〜１６０質量部配合されている第７の発明に記載のベーカリー食品用生地である。
本発明の第９の発明は、第７の発明又は第８の発明に記載のベーカリー食品用生地を焼成したベーカリー食品である。
本発明の第１０の発明は、前記ベーカリー食品がバターケーキである第９の発明に記載のベーカリー食品である。
That is, the first invention of the present invention is a fat and oil composition containing 1 to 25% by mass of the following fat and oil A, 15 to 80% by mass of the following fat and oil B, and 5 to 30% by mass of the following fat and oil C. is there.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) As a constituent fatty acid, it contains 15 to 45% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 45% by mass as a constituent fatty acid.
(A4) It contains 28% by mass or less of unsaturated fatty acid as a constituent fatty acid.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The palmitic acid content with respect to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 30 or less.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of less than 10% by mass as a constituent fatty acid.
(B4) It contains 30 to 50% by mass of unsaturated fatty acid as a constituent fatty acid.
(B5) Containing less than 2% by mass of a fatty acid having 20 or more carbon atoms as a constituent fatty acid.
(B6) The palmitic acid content with respect to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40 to 70% by mass of C42 to 48TAG.
(B8) The iodine value is 32 to 50.
Oils and fats C: Oils and fats that satisfy the following conditions (C1) to (C2).
(C1) Liquid at 20 ° C.
(C2) Contains 70% by mass or more of unsaturated fatty acid as a constituent fatty acid.
Under the above conditions, C42 to 48TAG is a triglyceride having a total carbon number of 42 to 48 of the constituent fatty acid residues.
The second invention of the present invention is the fat and oil composition according to the first invention, wherein the iodine value of the condition (A8) of the fat and oil A is 5 to 30.
A third invention of the present invention is the fat and oil composition according to the first invention, wherein the fat and oil A satisfies the following condition (A9).
(A9) The melting point is 38 to 55 ° C.
The fourth invention of the present invention is the oil and fat composition according to any one of the first to third inventions containing a dairy product.
The fifth invention of the present invention is the fat and oil composition according to any one of claims 1 to 4, wherein the fat and oil composition is a fat and oil composition for kneading.
In the sixth aspect of the present invention, the fat and oil composition contains 80 parts by mass to 120 parts by mass of the fat and oil composition and 100 parts by mass of eggs with respect to 100 parts by mass of the fat and oil composition. The oil / fat composition according to any one of the first to fifth inventions, which is used for producing a dough for bakery foods containing 160 parts by mass.
The seventh invention of the present invention is a bakery food dough containing the oil and fat composition according to any one of the first to sixth inventions.
In the eighth aspect of the present invention, the bakery food dough contains 80 parts by mass to 120 parts by mass of the fat and oil composition with respect to 100 parts by mass of the grain flour, and 100 parts by mass of eggs with respect to 100 parts by mass of the fat and oil composition. The bakery food dough according to the seventh invention, which contains ~ 160 parts by mass.
The ninth invention of the present invention is a bakery food obtained by baking the dough for bakery foods according to the seventh invention or the eighth invention.
The tenth invention of the present invention is the bakery food according to the ninth invention in which the bakery food is butter cake.
本発明によると、優れた吸卵性を有する油脂組成物を提供することができる。 According to the present invention, it is possible to provide an oil / fat composition having excellent egg-absorbing properties.
本発明の実施の形態の油脂組成物は、含まれる油脂が下記油脂Ａを１〜２５質量％、下記油脂Ｂを１５〜８０質量％、下記油脂Ｃを５〜３０質量％含有する。
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜４５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を２８質量％以下含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が０．３〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が３０以下である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を１０質量％未満含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を３０〜５０質量％含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が５．５〜１２．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜７０質量％含有する。
（Ｂ８）ヨウ素価が３２〜５０である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ２）を満たす油脂である。
（Ｃ１）２０℃で液状である。
（Ｃ２）構成脂肪酸として不飽和脂肪酸を７０質量％以上含有する。
The fat and oil composition of the embodiment of the present invention contains 1 to 25% by mass of the following fat and oil A, 15 to 80% by mass of the following fat and oil B, and 5 to 30% by mass of the following fat and oil C.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Contains 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 45% by mass as a constituent fatty acid.
(A4) It contains 28% by mass or less of unsaturated fatty acid as a constituent fatty acid.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The palmitic acid content with respect to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 30 or less.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of less than 10% by mass as a constituent fatty acid.
(B4) It contains 30 to 50% by mass of unsaturated fatty acid as a constituent fatty acid.
(B5) Containing less than 2% by mass of a fatty acid having 20 or more carbon atoms as a constituent fatty acid.
(B6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40 to 70% by mass of C42 to 48TAG.
(B8) The iodine value is 32 to 50.
Oils and fats C: Oils and fats that satisfy the following conditions (C1) to (C2).
(C1) Liquid at 20 ° C.
(C2) Contains 70% by mass or more of unsaturated fatty acid as a constituent fatty acid.
本発明で油脂組成物に含まれる油脂とは、含まれる油脂の全てを合わせた全油脂分のことである（例えば、油脂組成物が油脂ａ、油脂ｂ、油脂ｃを含む場合、油脂組成物に含まれる油脂は、油脂ａと油脂ｂと油脂ｃの混合油になる。）。従って、油脂組成物に含まれる油脂には、配合される油脂の他に、バター、全脂粉乳等の含油原料に含まれる油脂（乳脂等）も含む。 In the present invention, the fat and oil contained in the fat and oil composition is the total fat and oil content of all of the contained fats and oils (for example, when the fat and oil composition contains fat and oil a, fat and oil b, and fat and oil c, the fat and oil composition The fat and oil contained in is a mixed oil of fat and oil a, fat and oil b, and fat and oil c). Therefore, the fats and oils contained in the fats and oils composition include fats and oils (milk fats and the like) contained in oil-containing raw materials such as butter and whole fat powder milk in addition to the fats and oils to be blended.
本発明の実施の形態の油脂組成物は、含まれる油脂が下記油脂Ａを含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained in the fat and oil composition contains the following fat and oil A.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。 The fat and oil A used for producing the fat and oil composition according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (A1) to (A8).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有し、好ましくは２０〜４０質量％含有し、より好ましくは２５〜３５質量％含有する（条件（Ａ１））。 The fat A used in the production of the fat composition according to the embodiment of the present invention contains 15 to 45% by mass, preferably 20 to 40% by mass, of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid. It is more preferably contained in an amount of 25 to 35% by mass (condition (A1)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてパルミチン酸を２０〜４５質量％含有し、好ましくは２３〜４３質量％含有し、より好ましくは２６〜４０質量％含有する（条件（Ａ２））。 The fat A used in the production of the fat composition of the embodiment of the present invention contains 20 to 45% by mass of palmitic acid as a constituent fatty acid, preferably 23 to 43% by mass, and more preferably 26 to 40. Contains% by mass (condition (A2)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてステアリン酸を３〜４５質量％含有し、好ましくは５〜４０質量％含有し、より好ましくは６〜２０質量％含有する（条件（Ａ３））。 The fat A used in the production of the fat composition according to the embodiment of the present invention contains 3 to 45% by mass, preferably 5 to 40% by mass, and more preferably 6 to 20% of stearic acid as a constituent fatty acid. Contains% by mass (condition (A3)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として不飽和脂肪酸を２８質量％以下含有し、好ましくは１０〜２８質量％含有し、より好ましくは１６〜２５質量％含有する（条件（Ａ４））。なお、本発明において、不飽和脂肪酸は、炭素数が１６〜１８である。 The fat A used in the production of the fat composition of the embodiment of the present invention contains 28% by mass or less of unsaturated fatty acid as a constituent fatty acid, preferably 10 to 28% by mass, and more preferably 16 to 25%. Contains% by mass (condition (A4)). In the present invention, the unsaturated fatty acid has 16 to 18 carbon atoms.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有し、好ましくは０〜１．５質量％含有し、より好ましくは０〜１質量％含有する（条件（Ａ５））。なお、本発明において、炭素数２０以上の脂肪酸は、炭素数が２０〜２４である。 The fat A used in the production of the fat composition according to the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. It preferably contains 0 to 1% by mass (condition (A5)). In the present invention, the fatty acid having 20 or more carbon atoms has 20 to 24 carbon atoms.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量（パルミチン酸／ステアリン酸）が０．３〜５．０であり、好ましくは０．５〜４．０であり、より好ましくは１．８〜３．５である（条件（Ａ６））。 The fat A used in the production of the fat composition according to the embodiment of the present invention has a palmitic acid content (palmitic acid / stearic acid) of 0.3 to 5.0 with respect to the stearic acid content of the constituent fatty acids. It is preferably 0.5 to 4.0, more preferably 1.8 to 3.5 (condition (A6)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有し、好ましくは４５〜６２質量％含有し、より好ましくは４７〜６０質量％含有する（条件（Ａ７））。
なお、本発明において、Ｃ４２〜４８ＴＡＧは、構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリドのことである。また、トリグリセリドとは、グリセロールに３分子の脂肪酸が結合したトリアシルグリセロールのことである。また、Ｃ４２〜Ｃ４８ＴＡＧを構成する脂肪酸は、好ましくは炭素数８〜２４の脂肪酸である。
The fat A used in the production of the fat composition according to the embodiment of the present invention contains 40 to 65% by mass of C42 to 48TAG, preferably 45 to 62% by mass, and more preferably 47 to 60% by mass. Contains (condition (A7)).
In the present invention, C42 to 48TAG are triglycerides having a total carbon number of 42 to 48 of the constituent fatty acid residues. Further, the triglyceride is a triacylglycerol in which three molecules of fatty acid are bound to glycerol. The fatty acids constituting C42 to C48TAG are preferably fatty acids having 8 to 24 carbon atoms.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、ヨウ素価が３０以下であり、好ましくは５〜３０であり、より好ましくは１５〜３０である（条件（Ａ８））。 The fat and oil A used in the production of the fat and oil composition according to the embodiment of the present invention has an iodine value of 30 or less, preferably 5 to 30, and more preferably 15 to 30 (condition (A8)). ..
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、融点が好ましくは３３〜５５℃であり、より好ましくは３８〜５５℃であり、さらに好ましくは４２〜５３℃である（条件（Ａ９））。なお、本発明で融点とは、上昇融点のことである。 The fat A used in the production of the fat composition according to the embodiment of the present invention has a melting point of preferably 33 to 55 ° C, more preferably 38 to 55 ° C, and even more preferably 42 to 53 ° C. (Condition (A9)). In the present invention, the melting point is an increasing melting point.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてラウリン酸を好ましくは１０〜３３質量％含有し、より好ましくは１３〜３０質量％含有し、さらに好ましくは１５〜２８質量％含有する（条件（Ａ１０））。 The fat A used in the production of the fat composition of the embodiment of the present invention preferably contains lauric acid as a constituent fatty acid in an amount of preferably 10 to 33% by mass, more preferably 13 to 30% by mass, and even more preferably. Contains 15 to 28% by mass (condition (A10)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１質量％未満含有する（条件（Ａ１１））。 The fat A used in the production of the fat composition of the embodiment of the present invention preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 3% by mass, more preferably less than 2% by mass, and further preferably 1% by mass. It contains less than% (condition (A11)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、構成脂肪酸のステアリン酸含有量に対する不飽和脂肪酸含有量（不飽和脂肪酸含有量／ステアリン酸含有量）が好ましくは５．０以下であり、より好ましくは３．５以下であり、さらに好ましくは０．５〜２．５である（条件（Ａ１２）。 The fat A used in the production of the fat composition according to the embodiment of the present invention preferably has an unsaturated fatty acid content (unsaturated fatty acid content / stearic acid content) with respect to the stearic acid content of the constituent fatty acids. It is 0 or less, more preferably 3.5 or less, and even more preferably 0.5 to 2.5 (condition (A12)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ａの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の油脂組成物の製造に使用される油脂Ａの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil A used for producing the fat and oil composition of the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils A include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and coconut oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil A used for producing the fat and oil composition of the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａは、好ましくはエステル交換油脂であり、より好ましくはラウリン系油脂と非ラウリン系油脂とのエステル交換油脂であり、さらに好ましくはラウリン系油脂と非ラウリン系油脂とのランダムエステル交換油脂である。 The oil / fat A used in the production of the oil / fat composition of the embodiment of the present invention is preferably a transesterified oil / fat, more preferably a transesterified oil / fat between a lauric-based oil / fat and a non-lauric-based oil / fat, and further preferably. Random transesterified fats and oils of lauric-based fats and oils and non-lauric-based fats and oils.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、ヨウ素価を上記範囲とするために、エステル交換反応前又はエステル交換反応後に水素添加することもできる。 When the oil / fat A used for producing the oil / fat composition of the embodiment of the present invention is a transesterified oil / fat of a lauric-based oil / fat and a non-lauric-based oil / fat, before the transesterification reaction in order to keep the iodine value in the above range. Alternatively, hydrogenation can be performed after the transesterification reaction.
本発明でラウリン系油脂とは、油脂を構成する脂肪酸のうちラウリン酸が３５質量％以上の油脂であり、例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、これらをエステル交換した油脂、及びこれらの硬化油（例えば、パーム核油の極度硬化油、パーム核オレインの極度硬化油）等が挙げられる。ラウリン系油脂は、これらから選ばれる１種又は２種以上を使用することができる。 In the present invention, laurin-based fats and oils are fats and oils in which lauric acid is 35% by mass or more among the fatty acids constituting the fats and oils. For example, coconut oil, palm kernel oil, palm kernel olein obtained by separating these, and palm kernel stearer. Such as fractionated oils, fats and oils obtained by esterifying them, and hydrogenated oils thereof (for example, extremely hydrogenated oils of palm kernel oil, extremely hydrogenated oils of palm kernel olein) and the like. As the lauric oil and fat, one kind or two or more kinds selected from these can be used.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用されるラウリン系油脂は、好ましくはパーム核油の極度硬化油、パーム核オレイン、パーム核オレインの極度硬化油である。 When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat, the laurin-based fat used in the production of the transesterified fat is preferably an extremely hydrogenated oil of palm kernel oil. Palm nucleus olein, an extremely hydrogenated oil of palm nucleus olein.
本発明で非ラウリン系油脂とは、油脂を構成する脂肪酸のうち炭素数１６以上の脂肪酸が９０質量％を超える油脂である。非ラウリン系油脂の具体例は、菜種油、大豆油、コーン油、紅花油、綿実油、ヒマワリ油、ココアバター、シア脂、サル脂、パーム油等、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂である。非ラウリン系油脂は、これらから選ばれる１種又は２種以上を混合して使用することができる。 In the present invention, the non-lauric-based fat and oil is a fat and oil in which fatty acids having 16 or more carbon atoms exceed 90% by mass among the fatty acids constituting the fat and oil. Specific examples of non-laurin oils and fats are selected from rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey fat, palm oil, etc., and hydrogenation, fractionation, and ester exchange. It is a processed oil or fat that has been subjected to one or more treatments. As the non-lauric oil and fat, one kind or a mixture of two or more kinds selected from these can be used.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用される非ラウリン系油脂は、好ましくはパーム系油脂である。本発明でパーム系油脂は、パーム油及びパーム分別油等のパーム油の加工油脂のことである。パーム系油脂の具体例は、パーム油、パームオレイン、パームステアリン、パームスーパーオレイン、パーム中融点部（パームミッドフラクション（ＰＭＦ））、ソフトパーム、ハードステアリン等である。パーム系油脂は、これらから選ばれる１種又は２種以上を混合して使用することができる。 When the fat A used for producing the fat composition of the embodiment of the present invention is a transesterified fat, the non-lauric fat used for producing the transesterified fat is preferably a palm-based fat. In the present invention, the palm-based fat and oil is a processed fat and oil of palm oil such as palm oil and palm fractionated oil. Specific examples of palm-based oils and fats include palm oil, palm olein, palm stearin, palm super olein, palm mid-melting point (palm midfraction (PMF)), soft palm, hard stearin and the like. The palm-based fats and oils can be used alone or in combination of two or more selected from these.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用されるパーム系油脂は、好ましくはパームステアリン（ヨウ素価５〜４０、好ましくは１５〜３５）、パームステアリンの極度硬化油、パーム中融点部（ヨウ素価４０〜５０）である。 When the fat A used in the production of the oil / fat composition of the embodiment of the present invention is a transesterified oil / fat, the palm-based oil / fat used in the production of the transesterified oil / fat is preferably palm stearic acid (iodine value 5 to 40). , Preferably 15 to 35), an extremely hydrogenated oil of palm stearic acid, a melting point in palm (iodine value 40 to 50).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換反応を行う原料油脂のラウリン系油脂と非ラウリン系油脂との混合比（ラウリン系油脂：非ラウリン系油脂）は、好ましくは質量比３５：６５〜６５：３５であり、より好ましくは質量比４０：６０〜６０：４０であり、さらに好ましくは質量比４５：５５〜５５：４５である。 When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat and oil of a lauric-based fat and oil and a non-lauric-based fat and oil, the raw material fat and oil that undergoes a transesterification reaction are the lauric-based fat and oil and the non-lauric acid. The mixing ratio with the system fats and oils (lauric fats and oils: non-lauric fats and oils) is preferably a mass ratio of 35: 65 to 65:35, more preferably a mass ratio of 40:60 to 60:40, and even more preferably. The mass ratio is 45:55 to 55:45.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換の方法は、特に制限はなく、通常の方法により行うことができ、ナトリウムメトキシド等の合成触媒を使用した化学的エステル交換、リパーゼを触媒とした酵素的エステル交換のどちらの方法でも行うことができる。 When the oil / fat A used for producing the oil / fat composition of the embodiment of the present invention is a transesterified oil / fat between a laurin-based oil / fat and a non-laurin-based oil / fat, the method of transesterification is not particularly limited and is a usual method. It can be carried out by either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase as a catalyst.
上記化学的エステル交換によるエステル交換反応は、位置特異性の乏しい反応であり、ランダムエステル交換反応となる。
上記化学的エステル交換は、例えば、原料油脂を十分に乾燥させ、ナトリウムメトキシド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、水洗等により触媒を除去した後、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 by the above chemical transesterification is a reaction having poor position specificity and becomes a random transesterification reaction.
In the above chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then 0.5 to 1 at 80 to 120 ° C. under reduced pressure. The reaction can be carried out while stirring for a time. After the transesterification reaction is completed, the catalyst can be removed by washing with water or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
上記酵素的エステル交換は、１，３位特異性の高いエステル交換反応、又は、ランダムエステル交換反応（位置特異性の乏しいエステル交換反応）のどちらでも行うことができる。１，３位特異性の高いエステル交換反応を行うことのできるリパーゼ製剤としては、リゾプスオリザエ由来及び/又はリゾプスデルマ由来（例えば、国際公開第２００９／０３１６７９号に記載）や、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。ランダムエステル交換反応を行うことのできるリパーゼ製剤としては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 The above enzymatic transesterification can be carried out by either a transesterification reaction having high 1,3-position specificity or a random transesterification reaction (ester transesterification reaction having poor position specificity). Lipase preparations capable of performing a transesterification reaction with high 1,3-position specificity include those derived from resort oryzae and / or those derived from resort derma (for example, described in International Publication No. 2009/031679) and fixations derived from resort colmy high. Examples thereof include chemical lipase (lipozyme TLIM manufactured by Novozymes, lipozyme RMIM, etc.). Examples of lipase preparations capable of performing a random transesterification reaction include lipases derived from the genus Alkalinegenes (for example, Lipase QLM and Lipase PL manufactured by Meito Sangyo Co., Ltd.) and lipases derived from the genus Candida (for example, manufactured by Meito Sangyo Co., Ltd.). Lipase OF, etc.) and the like.
酵素的エステル交換は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して０．０２〜１０質量％、好ましくは０．０４〜５質量％添加した後、４０〜８０℃、好ましくは４０〜７０℃で０．５〜４８時間、好ましくは０．５〜２４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、濾過等により触媒を除去した後、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。 For enzymatic transesterification, for example, 0.02 to 10% by mass, preferably 0.04 to 5% by mass of lipase powder or immobilized lipase is added to the raw material fat and oil, and then 40 to 80 ° C., preferably 40 to 40 to 80 ° C. The reaction can be carried out at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours with stirring. After the transesterification reaction is completed, the catalyst can be removed by filtration or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ａがエステル交換油脂であって、エステル交換反応前又はエステル交換反応後に水素添加する場合、水素添加の方法は、特に制限はなく、通常の方法で行うことができる。水素添加の方法は、例えば、ニッケル触媒の下、水素圧０．０２〜０．３Ｍｐａ、１６０〜２００℃の条件にて行うことができる。 When the fat A used for producing the fat composition of the embodiment of the present invention is a transesterified fat and oil and hydrogenation is performed before or after the transesterification reaction, the hydrogenation method is not particularly limited. , Can be done in the usual way. The method of hydrogenation can be carried out under the conditions of, for example, a nickel catalyst, a hydrogen pressure of 0.02 to 0.3 Mpa, and 160 to 200 ° C.
本発明の実施の形態の油脂組成物は、含まれる油脂が油脂Ａを１〜２５質量％含有し、好ましくは２〜１５質量％含有し、より好ましくは２〜１０質量％含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained in the fat and oil contains 1 to 25% by mass, preferably 2 to 15% by mass, and more preferably 2 to 10% by mass.
本発明の実施の形態の油脂組成物は、含まれる油脂が下記油脂Ｂを含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained in the fat and oil composition contains the following fat and oil B.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。 The fat and oil B used for producing the fat and oil composition according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (B1) to (B8).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有し、好ましくは１７〜４０質量％含有し、より好ましくは２０〜３０質量％含有する（条件（Ｂ１））。 The fat and oil B used for producing the fat and oil composition of the embodiment of the present invention contains 15 to 45% by mass, preferably 17 to 40% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid. It is more preferably contained in an amount of 20 to 30% by mass (condition (B1)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてパルミチン酸を２０〜４５質量％含有し、好ましくは２３〜４０質量％含有し、より好ましくは２５〜３５質量％含有する（条件（Ｂ２））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention contains 20 to 45% by mass of palmitic acid as a constituent fatty acid, preferably 23 to 40% by mass, and more preferably 25 to 35%. Contains% by mass (condition (B2)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてステアリン酸を１０質量％未満含有し、好ましくは８質量％未満含有し、より好ましくは１〜６質量％含有する（条件（Ｂ３））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention contains less than 10% by mass of stearic acid as a constituent fatty acid, preferably less than 8% by mass, and more preferably 1 to 6% by mass. Contains (condition (B3)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として不飽和脂肪酸を３０〜５０質量％含有し、好ましくは３０〜４８質量％含有し、より好ましくは３３〜４５質量％含有する（条件（Ｂ４））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention contains 30 to 50% by mass, preferably 30 to 48% by mass, and more preferably 33 to 33 to 48% by mass of unsaturated fatty acids as constituent fatty acids. Contains 45% by mass (condition (B4)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有し、好ましくは０〜１．５質量％含有し、より好ましくは０〜１質量％含有する（条件（Ｂ５））。 The fat and oil B used for producing the fat and oil composition according to the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. It preferably contains 0 to 1% by mass (condition (B5)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量（パルミチン酸／ステアリン酸）が５．５〜１２．０であり、好ましくは６．０〜１１．０であり、より好ましくは６．５〜１０．０である（条件（Ｂ６））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention has a palmitic acid content (palmitic acid / stearic acid) of 5.5 to 12.0 with respect to the stearic acid content of the constituent fatty acids. It is preferably 6.0 to 11.0, more preferably 6.5 to 10.0 (condition (B6)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、Ｃ４２〜４８ＴＡＧを４０〜７０質量％含有し、好ましくは４５〜６８質量％含有し、より好ましくは５０〜６５質量％含有する（条件（Ｂ７））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention contains 40 to 70% by mass, preferably 45 to 68% by mass, and more preferably 50 to 65% by mass of C42 to 48TAG. Contains (condition (B7)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、ヨウ素価が３２〜５０であり、好ましくは３２〜４８であり、より好ましくは３５〜４５である（条件（Ｂ８））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention has an iodine value of 32 to 50, preferably 32 to 48, and more preferably 35 to 45 (condition (B8)). ).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、融点が好ましくは２０〜４０℃であり、より好ましくは２３〜３８℃であり、さらに好ましくは２５〜３５℃である（条件（Ｂ９））。 The fat and oil B used in the production of the fat and oil composition according to the embodiment of the present invention has a melting point of preferably 20 to 40 ° C., more preferably 23 to 38 ° C., and even more preferably 25 to 35 ° C. (Condition (B9)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてラウリン酸を好ましくは１０〜３３質量％含有し、より好ましくは１０〜３０質量％含有し、さらに好ましくは１３〜２５質量％含有する（条件（Ｂ１０））。 The fat and oil B used for producing the fat and oil composition of the embodiment of the present invention preferably contains lauric acid as a constituent fatty acid in an amount of preferably 10 to 33% by mass, more preferably 10 to 30% by mass, and even more preferably. Contains 13 to 25% by mass (condition (B10)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１質量％未満含有する（条件（Ｂ１１））。 The fat and oil B used in the production of the fat and oil composition of the embodiment of the present invention contains trans fatty acid as a constituent fatty acid in an amount of preferably less than 3% by mass, more preferably less than 2% by mass, and further preferably 1% by mass. It contains less than% (condition (B11)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ｂの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil B used for producing the fat and oil composition of the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils B include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and coconut oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil B used for producing the fat and oil composition of the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂは、好ましくはエステル交換油脂であり、より好ましくはラウリン系油脂と非ラウリン系油脂とのエステル交換油脂であり、さらに好ましくはラウリン系油脂と非ラウリン系油脂とのランダムエステル交換油脂である。 The oil / fat B used in the production of the oil / fat composition of the embodiment of the present invention is preferably a transesterified oil / fat, more preferably a transesterified oil / fat between a lauric-based oil / fat and a non-lauric-based oil / fat, and further preferably. Random transesterified fats and oils of lauric-based fats and oils and non-lauric-based fats and oils.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂがエステル交換油脂である場合、エステル交換油脂の製造に使用されるラウリン系油脂は、好ましくはパーム核油である。 When the oil / fat B used for producing the oil / fat composition of the embodiment of the present invention is a transesterified oil / fat, the lauric-based oil / fat used for producing the transesterified oil / fat is preferably palm kernel oil.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂがエステル交換油脂である場合、エステル交換油脂の製造に使用される非ラウリン系油脂は、好ましくはパーム系油脂であり、より好ましくはパーム油である。 When the oil / fat B used in the production of the oil / fat composition of the embodiment of the present invention is a transesterified oil / fat, the non-lauric oil / fat used in the production of the transesterified oil / fat is preferably a palm oil / fat, and more. Palm oil is preferred.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換反応を行う原料油脂のラウリン系油脂と非ラウリン系油脂との混合比（ラウリン系油脂：非ラウリン系油脂）は、好ましくは質量比２５：７５〜５５：４５であり、より好ましくは質量比３０：７０〜５０：５０であり、さらに好ましくは質量比３５：６５〜４５：５５である。 When the fat / oil B used for producing the fat / oil composition according to the embodiment of the present invention is a transesterified fat / fat between a lauric-based fat / fat and a non-lauric-based fat / fat, the raw material fat / fat to undergo a transesterification reaction is a lauric-based fat / fat and a non-lauric acid. The mixing ratio with the system fats and oils (lauric fats and oils: non-lauric fats and oils) is preferably a mass ratio of 25:75 to 55:45, more preferably a mass ratio of 30:70 to 50:50, and even more preferably. The mass ratio is 35: 65-45: 55.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｂがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換の方法は、油脂Ａの場合と同様である。 When the fat and oil B used for producing the fat and oil composition of the embodiment of the present invention is a transesterified fat and oil of a lauric-based fat and oil and a non-lauric-based fat and oil, the method of transesterification is the same as that of the fat and oil A. ..
本発明の実施の形態の油脂組成物は、含まれる油脂が油脂Ｂを１５〜８０質量％含有し、好ましくは１７〜６５質量％含有し、より好ましくは２０〜５５質量％含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained contains 15 to 80% by mass of fat and oil B, preferably 17 to 65% by mass, and more preferably 20 to 55% by mass.
本発明の実施の形態の油脂組成物は、含まれる油脂が下記油脂Ｃを含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained in the fat and oil composition contains the following fat and oil C.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、下記の条件（Ｃ１）〜（Ｃ２）を満たす油脂である。 The fat and oil C used in the production of the fat and oil composition according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (C1) and (C2).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、２０℃で液状である（条件（Ｃ１））。 The fat and oil C used in the production of the fat and oil composition according to the embodiment of the present invention is liquid at 20 ° C. (condition (C1)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸として不飽和脂肪酸を７０質量％以上含有し、好ましくは８０質量％以上含有し、より好ましくは８０〜９５質量％含有する（条件（Ｃ２））。 The fat and oil C used in the production of the fat and oil composition according to the embodiment of the present invention contains 70% by mass or more, preferably 80% by mass or more, and more preferably 80 to 95% by mass of unsaturated fatty acid as a constituent fatty acid. % (Condition (C2)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸としてトランス脂肪酸を好ましくは５質量％未満含有し、より好ましくは３質量％未満含有し、さらに好ましくは２質量％未満含有する（条件（Ｃ３））。 The fat C used in the production of the fat composition according to the embodiment of the present invention contains trans fatty acid as a constituent fatty acid in an amount of preferably less than 5% by mass, more preferably less than 3% by mass, and further preferably 2% by mass. Contains less than% (condition (C3)).
なお、油脂が上記Ａ１〜Ａ８及び上記条件Ｃ１〜Ｃ２を満たす場合、該油脂は油脂Ａに属するものとする。また、油脂が上記Ｂ１〜Ｂ８及び上記条件Ｃ１〜Ｃ２を満たす場合、該油脂は油脂Ｂに属するものとする。 When the fats and oils satisfy the above A1 to A8 and the above conditions C1 to C2, the fats and oils belong to the fats and oils A. When the fats and oils satisfy the above B1 to B8 and the above conditions C1 to C2, the fats and oils belong to the fats and oils B.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃの具体例は、例えば、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、亜麻仁油やこれらの油脂の加工油脂（エステル交換油脂、分別油、硬化油（水素添加油）等）等が挙げられる。本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、２種以上を併用することもできる。本発明の実施の形態の油脂組成物の製造に使用される油脂Ｃは、好ましくは、大豆油、菜種油である。 Specific examples of the fat C used in the production of the fat composition according to the embodiment of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, olive oil, and peanut oil. , Flaxseed oil and processed fats and oils of these fats and oils (ester exchange fats and oils, fractionated oils, hardened oils (hydrogenated oils), etc.) and the like. Two or more kinds of fats and oils C used for producing the fats and oils composition according to the embodiment of the present invention can be used in combination. The fat C used in the production of the fat composition according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.
本発明の実施の形態の油脂組成物は、含まれる油脂が油脂Ｃを好ましくは５〜３０質量％含有し、より好ましくは５〜２５質量％含有し、さらに好ましくは７〜２０質量％含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained preferably contains fat and oil C in an amount of 5 to 30% by mass, more preferably 5 to 25% by mass, and even more preferably 7 to 20% by mass. ..
本発明の実施の形態の油脂組成物が上記油脂Ａ、上記油脂Ｂ、上記油脂Ｃを前記範囲で含有すると、優れた吸卵性を有する油脂組成物が得られる。
なお、本発明で吸卵性とは、油脂組成物が卵類をベーカリー食品生地中に分散させる性質のことである。
When the fat and oil composition of the embodiment of the present invention contains the fat and oil A, the fat and oil B, and the fat and oil C in the above range, an oil and fat composition having excellent egg-absorbing properties can be obtained.
In the present invention, the egg-sucking property means that the fat and oil composition disperses eggs in the bakery food dough.
本発明の実施の形態の油脂組成物は、含まれる油脂が好ましくは下記油脂Ｄを含有する。 The fat and oil composition of the embodiment of the present invention preferably contains the following fat and oil D.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、ラウリン系油脂である。また、本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、下記の条件（Ｄ１）〜（Ｄ２）を満たす油脂である。 The fat and oil D used for producing the fat and oil composition according to the embodiment of the present invention is a lauric-based fat and oil. Further, the fat and oil D used for producing the fat and oil composition according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (D1) to (D2).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を好ましくは５０〜８０質量％含有し、より好ましくは５３〜７８質量％含有し、さらに好ましくは５５〜７５質量％含有する（条件（Ｄ１））。 The fat D used in the production of the fat composition according to the embodiment of the present invention preferably contains 50 to 80% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, and more preferably 53 to 78. It contains% by mass, more preferably 55 to 75% by mass (condition (D1)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、ヨウ素価が好ましくは２５以下であり、より好ましくは１０以下であり、さらに好ましくは５以下である（条件（Ｄ２））。 The oil / fat D used in the production of the oil / fat composition according to the embodiment of the present invention has an iodine value of preferably 25 or less, more preferably 10 or less, and further preferably 5 or less (condition (D2)). ).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸としてラウリン酸を好ましくは３５質量％以上含有し、より好ましくは３８〜６０質量％含有し、さらに好ましくは４０〜５５質量％含有する（条件（Ｄ３））。 The fat and oil D used for producing the fat and oil composition of the embodiment of the present invention preferably contains lauric acid in an amount of 35% by mass or more, more preferably 38 to 60% by mass, and further preferably 40 by mass as a constituent fatty acid. It contains ~ 55% by mass (condition (D3)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１．５質量％未満含有する（条件（Ｄ４））。 The fat and oil D used in the production of the fat and oil composition according to the embodiment of the present invention preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 3% by mass, more preferably less than 2% by mass, and further preferably 1. It contains less than 5% by mass (condition (D4)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸として不飽和脂肪酸を好ましくは３０質量％以下含有し、より好ましくは２０質量％以下含有し、さらに好ましくは５質量％以下含有する（条件（Ｄ５））。 The fat and oil D used in the production of the fat and oil composition according to the embodiment of the present invention contains unsaturated fatty acids in an amount of preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 5 as constituent fatty acids. It contains less than mass% (condition (D5)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｄは、好ましくはヤシ油の極度硬化油である。 The fat D used in the production of the fat composition of the embodiment of the present invention is preferably an extremely hydrogenated oil of coconut oil.
本発明の実施の形態の油脂組成物は、含まれる油脂が油脂Ｄを好ましくは５〜３０質量％含有し、より好ましくは７〜２５質量％含有し、さらに好ましくは１０〜２０質量％含有する。
本発明の実施の形態の油脂組成物が上記油脂Ｄを前記範囲で含有すると、より優れた吸卵性を有する油脂組成物が得られる。
In the fat and oil composition of the embodiment of the present invention, the fat and oil contained preferably contains fat and oil D in an amount of 5 to 30% by mass, more preferably 7 to 25% by mass, and further preferably 10 to 20% by mass. ..
When the fat and oil composition of the embodiment of the present invention contains the fat and oil D in the above range, a fat and oil composition having more excellent egg-absorbing property can be obtained.
本発明の実施の形態の油脂組成物は、含まれる油脂が好ましくは下記油脂Ｅを含有する。 The fat and oil composition of the embodiment of the present invention preferably contains the following fat and oil E.
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、パーム系油脂である。また、本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、下記の条件（Ｅ１）〜（Ｅ４）を満たす油脂である。 The fat and oil E used in the production of the fat and oil composition according to the embodiment of the present invention is a palm-based fat and oil. Further, the fat and oil E used for producing the fat and oil composition according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (E1) to (E4).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸としてパルミチン酸を好ましくは３０〜６５質量％含有し、より好ましくは３５〜６０質量％含有し、さらに好ましくは４０〜５５質量％含有する（条件（Ｅ１））。 The fat E used in the production of the fat composition according to the embodiment of the present invention preferably contains palmitic acid as a constituent fatty acid in an amount of preferably 30 to 65% by mass, more preferably 35 to 60% by mass, and even more preferably. Contains 40 to 55% by mass (condition (E1)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸としてステアリン酸を好ましくは１５質量％以下含有し、より好ましくは１０質量％以下含有し、さらに好ましくは１〜１０質量％含有する（条件（Ｅ２））。 The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains stearic acid as a constituent fatty acid in an amount of preferably 15% by mass or less, more preferably 10% by mass or less, and further preferably 1 to 1 Contains 10% by mass (condition (E2)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量（パルミチン酸／ステアリン酸）が好ましくは６．０以上であり、より好ましくは７．０〜１２．０であり、さらに好ましくは８．０〜１１．０である（条件（Ｅ３））。 The oil / fat E used in the production of the oil / fat composition according to the embodiment of the present invention preferably has a palmitic acid content (palmitic acid / stearic acid) of 6.0 or more with respect to the stearic acid content of the constituent fatty acids. It is preferably 7.0 to 12.0, and more preferably 8.0 to 11.0 (condition (E3)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸として不飽和脂肪酸を好ましくは３０〜６５質量％含有し、好ましくは３５〜６０質量％含有し、より好ましくは４０〜５５質量％含有する（条件（Ｅ４））。 The fat E used in the production of the fat composition according to the embodiment of the present invention preferably contains unsaturated fatty acids in an amount of 30 to 65% by mass, preferably 35 to 60% by mass, and more preferably. Contains 40 to 55% by mass (condition (E4)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を好ましくは１０質量％未満含有し、より好ましくは７質量％未満含有し、さらに好ましくは５質量％未満含有する（条件（Ｅ５））。 The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains less than 10% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, and more preferably less than 7% by mass. It is contained, more preferably less than 5% by mass (condition (E5)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１質量％未満含有する（条件（Ｅ６））。 The fat E used in the production of the fat composition of the embodiment of the present invention contains trans fatty acid as a constituent fatty acid in an amount of preferably less than 3% by mass, more preferably less than 2% by mass, and further preferably 1% by mass. Contains less than% (condition (E6)).
本発明の実施の形態の油脂組成物の製造に使用される油脂Ｅは、好ましくはパーム油、パーム分別油であり、さらに好ましくはパーム油、パーム中融点部である。 The oil / fat E used in the production of the oil / fat composition according to the embodiment of the present invention is preferably palm oil or palm fractionated oil, and more preferably palm oil or palm mid-melting point.
本発明の実施の形態の油脂組成物は、含まれる油脂が油脂Ｅを好ましくは１５〜６５質量％含有し、より好ましくは１７〜６３質量％含有し、さらに好ましくは２０〜６０質量％含有する。 In the fat and oil composition of the embodiment of the present invention, the fat and oil contained preferably contains fat and oil E in an amount of 15 to 65% by mass, more preferably 17 to 63% by mass, and even more preferably 20 to 60% by mass. ..
本発明の実施の形態の油脂組成物は、上記油脂Ａ〜油脂Ｅ以外の油脂を使用することもできる。本発明の実施の形態の油脂組成物は、含まれる油脂が乳脂等の動物油脂を含有させることができる。 In the fat and oil composition of the embodiment of the present invention, fats and oils other than the above fats and oils A to E can also be used. In the fat and oil composition of the embodiment of the present invention, the fat and oil contained can contain animal fat and oil such as milk fat.
本発明の実施の形態の油脂組成物は、含まれる油脂が好ましくは動物油脂を含有しない。
また、本発明の実施の形態の油脂組成物は、含まれる油脂が構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１質量％未満含有する。
本発明によると、動物油脂を含むバター、トランス脂肪酸を多く含む部分水素添加油脂を使用せずとも、優れた吸卵性を有する油脂組成物が得られる。
The fats and oils composition of the embodiment of the present invention preferably does not contain animal fats and oils.
Further, in the fat and oil composition of the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 3% by mass, more preferably less than 2% by mass, and further preferably less than 1% by mass. contains.
According to the present invention, a fat and oil composition having excellent egg-absorbing properties can be obtained without using butter containing animal fats and oils and partially hydrogenated fats and oils containing a large amount of trans fatty acids.
本発明の実施の形態の油脂組成物は、油脂を好ましくは６０質量％以上含有し、より好ましくは７０質量％以上含有し、さらに好ましくは７５〜９０質量％含有する。 The fat and oil composition of the embodiment of the present invention preferably contains 60% by mass or more, more preferably 70% by mass or more, and further preferably 75 to 90% by mass.
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のＣ４２〜４８ＴＡＧ含有量は、ＡＯＣＳ Ｃｅ５−８６に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準じて測定することができる。
油脂の融点は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．２．４．２−１９９６ 融点（上昇融点）」に準じて測定することができる。
The fatty acid content of each fat and oil can be measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of fats and oils can be measured by gas chromatography according to AOCS Ce5-86.
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..
The melting point of fats and oils can be measured according to "2.2.4.2-1996 melting point (rising melting point)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".
本発明の実施の形態の油脂組成物は、好ましくは乳製品を含有する。本発明の実施の形態の油脂組成物の製造に使用される乳製品は、好ましくは粉乳、乳ペプチド、乳蛋白質、バター酵素処理分解物であり、より好ましくは脱脂粉乳、乳ペプチドであり、さらに好ましくは乳ペプチドである。 The oil and fat composition of the embodiment of the present invention preferably contains a dairy product. The dairy products used in the production of the oil and fat compositions of the embodiments of the present invention are preferably milk powder, milk peptides, milk proteins, butter enzyme-treated decomposition products, more preferably skim milk powder, milk peptides, and further. It is preferably a milk peptide.
本発明の実施の形態の油脂組成物は、乳製品を好ましくは０．１〜１０質量％含有し、より好ましくは０．１〜５質量％含有し、さらに好ましくは０．２〜３質量％含有する。
本発明の実施の形態の油脂組成物が乳製品を前記範囲で含有すると、より優れた吸卵性を有する油脂組成物が得られる。
The oil and fat composition of the embodiment of the present invention preferably contains dairy products in an amount of 0.1 to 10% by mass, more preferably 0.1 to 5% by mass, and even more preferably 0.2 to 3% by mass. contains.
When the oil / fat composition of the embodiment of the present invention contains a dairy product in the above range, an oil / fat composition having more excellent egg-absorbing property can be obtained.
本発明の実施の形態の油脂組成物は、油脂、乳製品以外に、通常油脂組成物の製造に使用される原料を配合することができる。具体的には、砂糖、乳糖及び液糖等の糖類、糖アルコール類、ステビア及びアスパルテーム等の甘味料、水、合成乳化剤、増粘安定剤、食塩及び塩化カリウム等の塩味剤、酢酸、乳酸及びグルコン酸等の酸味料、β−カロテン、カラメル及び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）及びルチンなどの酸化防止剤、小麦蛋白及び大豆蛋白等の植物蛋白、卵、卵加工品、香料、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、肉類及び魚介類等の食品素材若しくは食品添加物を本発明の実施の形態の油脂組成物に配合することができる。 In addition to fats and oils and dairy products, the fats and oils composition according to the embodiment of the present invention can contain raw materials usually used for producing fats and oils compositions. Specifically, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, water, synthetic emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acetic acid, lactic acid and Acidity agents such as gluconic acid, colorants such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol, tea extract (catechin etc.) and rutin, plant proteins such as wheat protein and soybean protein, eggs, Food materials or foods such as processed egg products, flavors, seasonings, pH regulators, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat and seafood Additives can be added to the oil and fat compositions of the embodiments of the present invention.
本発明の実施の形態の油脂組成物は、好ましくは合成乳化剤を含有しない。
本発明によると、合成乳化剤を使用せずとも、優れた吸卵性を有する油脂組成物が得られる。
The oil and fat composition of the embodiment of the present invention preferably does not contain a synthetic emulsifier.
According to the present invention, an oil / fat composition having excellent egg-absorbing properties can be obtained without using a synthetic emulsifier.
本発明の実施の形態の油脂組成物は、水相を有する乳化物（マーガリン、ファットスプレッド）又は水相を有さないショートニングである。本発明の実施の形態の油脂組成物が水相を有する乳化物の場合、好ましくは油中水型乳化物である。本発明の実施の形態の油脂組成物が油中水型乳化物の場合、水の含有量は、好ましくは２〜４０質量％であり、より好ましくは４〜２５質量％であり、さらに好ましくは５〜２０質量％である。 The oil and fat composition of the embodiment of the present invention is an emulsion having an aqueous phase (margarine, fat spread) or shortening having no aqueous phase. When the oil / fat composition of the embodiment of the present invention is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. When the oil / fat composition of the embodiment of the present invention is a water-in-oil emulsion, the water content is preferably 2 to 40% by mass, more preferably 4 to 25% by mass, and even more preferably. It is 5 to 20% by mass.
本発明の実施の形態の油脂組成物の製造方法は、特に制限されるものではなく、公知の練り込み用油脂の製造条件及び製造方法を適用できる。具体的には、油脂組成物は、配合する油溶成分を混合溶解することで製造できる。また、油脂組成物に可塑性を付与する場合は、油脂組成物は、配合する油溶成分を混合溶解した油相を、必要に応じて、調製した水相と混合乳化した後、冷却し、結晶化させる工程により製造できる。冷却、結晶化の工程では、油脂組成物は、好ましくは冷却可塑化される。冷却条件は、好ましくは−０．５℃／分以上、より好ましくは−５℃／分以上である。この際、冷却は、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、油脂組成物は、好ましくは殺菌処理される。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、パーフェクターなどのマーガリン製造機や、プレート型熱交換機などが挙げられる。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 oil / fat composition according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for kneading oil / fat can be applied. Specifically, the oil / fat composition can be produced by mixing and dissolving the oil-soluble components to be blended. In addition, when imparting plasticity to the oil / fat composition, the oil / fat composition is obtained by mixing and emulsifying the oil phase in which the oil-soluble components to be blended are mixed and dissolved with the prepared aqueous phase, and then cooling and crystallizing, if necessary. It can be manufactured by the process of crystallization. In the steps of cooling and crystallization, the fat and oil composition is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Further, after the preparation of the oil phase or the mixed emulsification, the oil and fat composition is preferably sterilized. 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 cooling device include a closed continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, and a plate type heat exchanger. Further, as the cooling device, a combination of an open type diacooler and a compactor can be mentioned.
本発明の実施の形態の油脂組成物は、好ましくは可塑化される。本発明の実施の形態の油脂組成物は、好ましくは可塑性油脂組成物である。 The oil and fat composition of the embodiment of the present invention is preferably plasticized. The fat and oil composition of the embodiment of the present invention is preferably a plastic fat and oil composition.
本発明の実施の形態の油脂組成物は、優れた吸卵性を有する。そのため、本発明の実施の形態の油脂組成物は、練り込み用に適している。
本発明の実施の形態の油脂組成物は、好ましくは練り込み用油脂組成物である。なお、本発明で練り込み用油脂組成物とは、ベーカリー食品の製造で焼成前の生地に練り込まれる油脂のことである。
The oil and fat composition of the embodiment of the present invention has excellent egg-absorbing properties. Therefore, the oil and fat composition of the embodiment of the present invention is suitable for kneading.
The fat and oil composition of the embodiment of the present invention is preferably a fat and oil composition for kneading. In the present invention, the fat and oil composition for kneading is the fat and oil that is kneaded into the dough before baking in the production of bakery foods.
本発明の実施の形態の油脂組成物は、優れた吸卵性を有する。油脂組成物の吸卵性が優れていると、ベーカリー食品生地により多くの卵を配合することができる。なお、本発明でベーカリー食品用生地は、穀粉、油脂組成物、砂糖、乳製品、卵、食塩、水等の原料を捏ね上げることで得られる焼成前の生地のことである。
本発明で油脂組成物が優れた吸卵性を有するとは、以下の油脂組成物の吸卵性の評価方法で評価した時の吸卵率が１００％以上である。
The oil and fat composition of the embodiment of the present invention has excellent egg-absorbing properties. If the fat and oil composition has excellent egg-absorbing properties, more eggs can be added to the bakery food dough. In the present invention, the dough for bakery foods is a dough before baking obtained by kneading raw materials such as flour, oil and fat composition, sugar, dairy products, eggs, salt and water.
In the present invention, the fat and oil composition having excellent egg-absorbing property means that the egg-absorbing rate when evaluated by the following method for evaluating the egg-absorbing property of the fat and oil composition is 100% or more.
＜油脂組成物の吸卵性の評価方法＞
以下手順１〜６で操作し、油脂と全卵が分離するまでの全卵の添加量をＸとし、下記式で吸卵率を算出する。
１．前日から油脂組成物２５０ｇと上白糖２５０ｇを１５〜２５℃に調温する（温度は油脂の硬さによって調整する。）。
２．前日から全卵を２０℃に調温する。
３．油脂組成物と篩った上白糖を、ホバートミキサー（Ｎ―５０、ホバート・ジャパン社製）を用い、中速にて、比重０．７５になるまで攪拌する。
４．全卵５０gを、中速にて、３０秒かけて少しずつ加える。
５．全卵５０g添加後、中速にて、さらに３０秒攪拌し、混合物の状態を確認する。
６．油脂と全卵が分離するまで、前記４と前記５の操作を繰り返して行う。
吸卵率（％）＝Ｘ÷２５０×１００
<Egg-absorbing property evaluation method of oil and fat composition>
In the following steps 1 to 6, the amount of whole egg added until the fat and the whole egg are separated is defined as X, and the egg sucking rate is calculated by the following formula.
1. 1. From the previous day, adjust the temperature of 250 g of the fat and oil composition and 250 g of white sugar to 15 to 25 ° C. (the temperature is adjusted by the hardness of the fat and oil).
2. From the day before, the temperature of the whole egg is adjusted to 20 ° C.
3. 3. The oil and fat composition and the sieved white sugar are stirred at medium speed using a Hobart mixer (N-50, manufactured by Hobart Japan Co., Ltd.) until the specific gravity reaches 0.75.
4. Add 50 g of whole egg at medium speed little by little over 30 seconds.
5. After adding 50 g of whole egg, stir at medium speed for another 30 seconds to check the state of the mixture.
6. Repeat steps 4 and 5 until the fat and whole egg are separated.
Egg sucking rate (%) = X ÷ 250 × 100
本発明の実施の形態の油脂組成物は、優れた吸卵性を有することから、卵類の配合量の多いベーカリー食品生地の製造用に適している。
本発明の実施の形態の油脂組成物は、好ましくは穀粉１００質量部に対して油脂組成物が２０質量部〜１６０質量部、油脂組成物１００質量部に対して卵類が２０質量部〜２００質量部配合されたベーカリー食品用生地の製造用であり、より好ましくは穀粉１００質量部に対して油脂組成物が４０質量部〜１４０質量部、油脂組成物１００質量部に対して卵類が８０質量部〜１８０質量部配合されたベーカリー食品用生地の製造用であり、さらに好ましくは穀粉１００質量部に対して油脂組成物が８０質量部〜１２０質量部、油脂組成物１００質量部に対して卵類が１００質量部〜１６０質量部配合されたベーカリー食品用生地の製造用である。
通常、バターや部分水素添加油を含む練り込み用油脂を使用しない場合、ベーカリー食品用生地への卵類の配合量は、油脂組成物１００質量部に対して１００質量部未満である。しかしながら、本発明の実施の形態の油脂組成物を使用すると、ベーカリー食品用生地に通常よりも多くの卵類を配合することができる。
なお、本発明で穀粉とは、穀物を挽いて粉状にしたもののことである。穀粉の具体例は、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、大豆粉等である。また、本発明の実施の形態のベーカリー食品用生地に配合される穀粉は、好ましくは小麦粉である。本発明の実施の形態のベーカリー食品用生地に配合される穀粉は、小麦粉を好ましくは５０〜１００質量％含有し、より好ましくは７０〜１００質量％含有し、さらに好ましくは９０〜１００質量％含有する。
Since the oil and fat composition of the embodiment of the present invention has excellent egg-absorbing properties, it is suitable for producing a bakery food dough containing a large amount of eggs.
The oil / fat composition of the embodiment of the present invention preferably contains 20 parts by mass to 160 parts by mass of the oil / fat composition with respect to 100 parts by mass of grain flour, and 20 parts by mass to 200 parts by mass of eggs with respect to 100 parts by mass of the oil / fat composition. It is for producing dough for bakery foods blended by mass, more preferably 40 parts by mass to 140 parts by mass of fat and oil composition with respect to 100 parts by mass of grain flour, and 80 parts by mass of eggs with respect to 100 parts by mass of fat and oil composition. It is for producing a dough for bakery foods blended by mass to 180 parts by mass, and more preferably 80 parts by mass to 120 parts by mass and 100 parts by mass of oil and fat composition with respect to 100 parts by mass of grain flour. It is for producing dough for bakery foods containing 100 parts by mass to 160 parts by mass of eggs.
Normally, when a kneading fat or oil containing butter or partially hydrogenated oil is not used, the amount of eggs blended in the bakery food dough is less than 100 parts by mass with respect to 100 parts by mass of the fat or oil composition. However, by using the oil and fat composition of the embodiment of the present invention, more eggs than usual can be added to the dough for bakery foods.
In the present invention, the grain flour is a grain obtained by grinding the grain into a powder. Specific examples of the flour are wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like. In addition, the flour blended in the bakery food dough according to the embodiment of the present invention is preferably wheat flour. The flour blended in the bakery food dough according to the embodiment of the present invention preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, and further preferably 90 to 100% by mass. To do.
本発明の実施の形態のベーカリー食品用生地は、本発明の実施の形態の油脂組成物が配合されており、好ましくは本発明の実施の形態の油脂組成物が練り込まれている。 The dough for bakery foods according to the embodiment of the present invention contains the oil and fat composition according to the embodiment of the present invention, and preferably the oil and fat composition according to the embodiment of the present invention is kneaded.
本発明の実施の形態のベーカリー食品用生地は、穀粉１００質量部に対して本発明の実施の形態の油脂組成物が好ましくは２０質量部〜１６０質量部配合され、より好ましくは４０質量部〜１４０質量部配合され、さらに好ましくは８０質量部〜１２０質量部配合される。 In the bakery food dough of the embodiment of the present invention, the oil / fat composition of the embodiment of the present invention is preferably blended in an amount of 20 parts by mass to 160 parts by mass, more preferably 40 parts by mass to 40 parts by mass, based on 100 parts by mass of flour. It is blended in an amount of 140 parts by mass, more preferably 80 parts by mass to 120 parts by mass.
本発明の実施の形態のベーカリー食品用生地は、穀粉１００質量部に対して卵類が好ましくは２０質量部〜２００質量部配合され、より好ましくは８０質量部〜１８０質量部配合され、さらに好ましくは１００質量部〜１６０質量部配合される。
なお、本発明の実施の形態のベーカリー食品用生地の製造に使用される卵類は、全卵、液卵、卵黄、卵白やこれらの凍結品等であり、好ましくは全卵である。
The bakery food dough according to the embodiment of the present invention preferably contains 20 parts by mass to 200 parts by mass of eggs, more preferably 80 parts by mass to 180 parts by mass, and more preferably 80 parts by mass with respect to 100 parts by mass of flour. Is blended in an amount of 100 parts by mass to 160 parts by mass.
The eggs used in the production of the bakery food dough according to the embodiment of the present invention are whole eggs, liquid eggs, egg yolks, egg whites and frozen products thereof, and are preferably whole eggs.
本発明の実施の形態のベーカリー食品用生地は、好ましくは穀粉１００質量部に対して本発明の実施の形態の油脂組成物が２０質量部〜１６０質量、本発明の実施の形態の油脂組成物１００質量部に対して卵類が２０質量部〜２００質量部配合され、より好ましくは穀粉１００質量部に対して本発明の実施の形態の油脂組成物が４０質量部〜１４０質量部、本発明の実施の形態の油脂組成物１００質量部に対して卵類が８０質量部〜１８０質量部配合され、さらに好ましくは穀粉１００質量部に対して本発明の実施の形態の油脂組成物が８０質量部〜１２０質量部、本発明の実施の形態の油脂組成物１００質量部に対して卵類が１００質量部〜１６０質量部配合される。
本発明の実施の形態のベーカリー食品用生地は、通常よりも多くの卵類を配合することができる。
The bakery food dough of the embodiment of the present invention preferably contains 20 parts by mass to 160 parts by mass of the fat or oil composition of the embodiment of the present invention with respect to 100 parts by mass of the grain flour, and the fat or oil composition of the embodiment of the present invention. 20 parts by mass to 200 parts by mass of eggs are blended with respect to 100 parts by mass, and more preferably 40 parts by mass to 140 parts by mass of the fat and oil composition of the embodiment of the present invention is mixed with 100 parts by mass of grain flour. 80 parts by mass to 180 parts by mass of eggs are blended with respect to 100 parts by mass of the fat and oil composition of the embodiment, and more preferably 80 parts by mass of the fat and oil composition of the embodiment of the present invention is blended with respect to 100 parts by mass of grain flour. 100 parts by mass to 160 parts by mass of eggs are blended with respect to 100 parts by mass of the oil / fat composition of the embodiment of the present invention.
The bakery food dough according to the embodiment of the present invention can contain more eggs than usual.
本発明の実施の形態のベーカリー食品用生地には、油脂組成物、穀粉、卵類以外の原料として、通常、ベーカリー食品用生地に配合される原料（活性グルテン、でんぷん、セルロース粉末等の粉類、イースト、イーストフード、酵素、食塩、砂糖（グラニュー糖、上白糖）等の糖類・糖アルコール類、脱脂粉乳、牛乳等の乳製品、水、豆乳等の水性成分等）を、通常量配合することができる。 The bakery food dough according to the embodiment of the present invention contains raw materials (active gluten, starch, cellulose powder, and other powders) that are usually blended in bakery food dough as raw materials other than oil and fat compositions, grain flour, and eggs. , Yeast, yeast food, enzymes, salt, sugars / sugar alcohols such as sugar (granulated sugar, white sugar), dairy products such as defatted powdered milk and milk, aqueous components such as water and soymilk) are mixed in a normal amount. be able to.
本発明の実施の形態のベーカリー食品用生地の製造方法は、特に制限されるものではなく、公知のベーカリー食品用生地の製造条件及び製造方法を適用できる。本発明の実施の形態のベーカリー食品用生地は、例えば、シュガーバッター法により、油脂組成物と砂糖を混合した後、次に卵を添加して混合し、最後に穀粉を添加して混合することで製造することができる。 The method for producing the bakery food dough according to the embodiment of the present invention is not particularly limited, and known production conditions and production methods for the bakery food dough can be applied. The bakery food dough according to the embodiment of the present invention is prepared by, for example, mixing an oil / fat composition and sugar by a sugar batter method, then adding an egg and mixing, and finally adding flour and mixing. Can be manufactured at.
本発明によると、卵類が分離していないベーカリー食品用生地を得ることができる。 According to the present invention, it is possible to obtain a bakery food dough in which eggs are not separated.
本発明の実施の形態のベーカリー食品は、本発明の実施の形態のベーカリー食品用生地を焼成することで得られる。 The bakery food according to the embodiment of the present invention can be obtained by baking the dough for bakery food according to the embodiment of the present invention.
本発明の実施の形態のベーカリー食品は、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、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、カステラ等のバターケーキ、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、シフォンケーキ等のスポンジケーキ、チーズケーキ、ガトーショコラ、蒸しケーキ、シュー菓子、発酵菓子、パイ、ワッフル等の洋生菓子、タルト、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である。本発明の実施の形態のベーカリー食品は、好ましくはバターケーキであり、より好ましくはパウンドケーキである。 The bakery food according to the embodiment of the present invention includes baked confectioneries such as biscuits, cookies, crackers, hardtack, pretzel, cut bread, wafers, sabre, langdosha, and macaroons, pound cakes, fruit cakes, madeleines, baumkuchen, and butters such as castella. Cakes, short cakes, roll cakes, torte, decoration cakes, chiffon cakes and other sponge cakes, cheese cakes, gateau chocolates, steamed cakes, shoe cakes, fermented cakes, pies, waffles and other Western-style sweets, tart, sweet bread, French bread, Breads such as stolen, panelone, brioche, donuts, denishes, and croissants. The bakery food of the embodiment of the present invention is preferably butter cake, more preferably pound cake.
本発明の実施の形態のベーカリー食品の焼成方法（製造方法）は、特に制限されるものではなく、従来公知のベーカリー食品と同様の焼成方法（製造方法）により焼成することができる。焼成方法の具体例は、オーブン加熱、直焼き、高周波加熱（電子レンジ加熱）等である。
本発明の実施の形態のベーカリー食品の焼成方法は、好ましくはオーブン加熱である。オーブン加熱は、加熱温度が好ましくは１６０〜１８０℃であり、加熱時間が好ましくは４０〜６０分間である。
The baking method (manufacturing method) of the bakery food according to the embodiment of the present invention is not particularly limited, and the bakery food can be baked by the same baking method (manufacturing method) as the conventionally known bakery food. Specific examples of the baking method include oven heating, direct baking, high frequency heating (microwave oven heating), and the like.
The baking method of the bakery food according to the embodiment of the present invention is preferably oven heating. In the oven heating, the heating temperature is preferably 160 to 180 ° C., and the heating time is preferably 40 to 60 minutes.
本発明によると、良好な食感を有するベーカリー食品が得られる。 According to the present invention, a bakery food having a good texture can be obtained.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法で測定した。
油脂のＣ４２〜４８ＴＡＧ含有量は、ＡＯＣＳ Ｃｅ５−８６に準じて、ガスクロマトグラフィー法で測定した。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準じて測定した。
油脂の融点は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．２．４．２−１９９６ 融点（上昇融点）」に準じて測定した。
Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
The fatty acid content of each fat and oil was measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of fats and oils was measured by gas chromatography according to AOCS Ce5-86.
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".
The melting point of fats and oils was measured according to "2.2.4.2-1996 melting point (rising melting point)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".
〔油脂Ａ１の製造〕
パームステアリン（ヨウ素価：３２、炭素数１６以上脂肪酸含有量：９８．４質量％）１５質量部とパーム中融点部（ヨウ素価：４５、炭素数１６以上脂肪酸含有量：９８．８質量％）３５質量部とパーム核油の極度硬化油（ラウリン酸含有量：４８．４質量％）５０質量部を混合した。得られた混合油を、ランダムエステル交換反応を行うことにより、油脂Ａ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：３０．６質量％、ラウリン酸含有量：２２．１質量％、パルミチン酸含有量：３１．２質量％、ステアリン酸含有量：１３．１質量％、不飽和脂肪酸含有量：２０．６質量％、炭素数２０以上の脂肪酸含有量：０．５質量％、パルミチン酸／ステアリン酸：２．３９、不飽和脂肪酸／ステアリン酸：１．５８、トランス脂肪酸含有量：０．２質量％、Ｃ４２〜４８ＴＡＧ含有量：５４．４質量％、ヨウ素価：２３、融点：３７．０℃）を得た。
エステル交換反応は、常法に従い、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して０．２質量％添加した後、減圧下、１２０℃で０．５時間攪拌しながら反応を行った。エステル交換反応は５０質量％のクエン酸水溶液を添加して中和することで終了させた。エステル交換反応を終了させた後、等量の熱湯で３回洗浄して脱水乾燥し、常法により脱色、脱臭することでエステル交換油脂を得た。
[Manufacturing of fats and oils A1]
Palm stea (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) 15 parts by mass and melting point in palm (iodine value: 45, fatty acid content of 16 or more carbon atoms: 98.8% by mass) 35 parts by mass and 50 parts by mass of extremely hydrogenated palm oil (lauric acid content: 48.4% by mass) were mixed. The obtained mixed oil was subjected to a random ester exchange reaction to carry out a random ester exchange reaction for fats and oils A1 (linear saturated fatty acid content of 12 to 14 carbon atoms: 30.6% by mass, lauric acid content: 22.1% by mass, palmitic acid). Acid content: 31.2% by mass, stearic acid content: 13.1% by mass, unsaturated fatty acid content: 20.6% by mass, fatty acid content of 20 or more carbon atoms: 0.5% by mass, palmitic acid / Stearic acid: 2.39, unsaturated fatty acid / stearic acid: 1.58, trans fatty acid content: 0.2% by mass, C42-48TAG content: 54.4% by mass, iodine value: 23, melting point: 37 .0 ° C.) was obtained.
In the transesterification reaction, the raw material fats and oils are sufficiently dried according to a conventional method, 0.2% by mass of sodium methoxide is added to the raw material fats and oils, and then the reaction is carried out under reduced pressure at 120 ° C. for 0.5 hours with stirring. went. The transesterification reaction was completed by adding a 50% by mass aqueous citric acid solution to neutralize the mixture. After the transesterification reaction was completed, the mixture was washed three times with an equal amount of boiling water, dehydrated and dried, and decolorized and deodorized by a conventional method to obtain a transesterified oil and fat.
〔油脂Ａ２の製造〕
パーム核オレイン（ラウリン酸含量：４１質量％）５０質量部とパームステアリン（ヨウ素価：３２、炭素数１６以上脂肪酸含有量：９８．４質量％）５０質量部とを混合した。得られた混合油を、ランダムエステル交換反応を行った後、ヨウ素価が２以下になるまで水素添加を行うことにより、油脂Ａ２（炭素数１２〜１４の直鎖飽和脂肪酸含有量：２７．４質量％、ラウリン酸含有量：２０．３質量％、パルミチン酸含有量：３３．５質量％、ステアリン酸含有量：３４．９質量％、不飽和脂肪酸含有量：０．３質量％、炭素数２０以上の脂肪酸含有量：０．６質量％、パルミチン酸／ステアリン酸：０．９６、不飽和脂肪酸／ステアリン酸：０．０１、トランス脂肪酸含有量：０質量％、Ｃ４２〜４８ＴＡＧ含有量：５４．４質量％、ヨウ素価：１未満、融点：４７．８℃）を得た。
エステル交換反応は、油脂Ａ１と同様の方法で行った。
水素添加反応は、ニッケル触媒を用いて１６０〜２００℃にて、ヨウ素価が２以下になるまで行った。水素添加反応が終了後、ニッケル触媒をろ過により除去し、脱色、脱臭を行うことで、極度硬化油を得た。
[Manufacturing of fats and oils A2]
50 parts by mass of palm nucleus olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stear (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) were mixed. The obtained mixed oil is subjected to a random ester exchange reaction and then hydrogenated until the iodine value becomes 2 or less to obtain fat A2 (a linear saturated fatty acid content of 12 to 14 carbon atoms: 27.4). Mass%, lauric acid content: 20.3 mass%, palmitic acid content: 33.5 mass%, stearic acid content: 34.9 mass%, unsaturated fatty acid content: 0.3 mass%, carbon number Fatty acid content of 20 or more: 0.6% by mass, palmitic acid / stearic acid: 0.96, unsaturated fatty acid / stearic acid: 0.01, trans fatty acid content: 0% by mass, C42-48TAG content: 54 0.4% by mass, iodine value: less than 1, melting point: 47.8 ° C.) was obtained.
The transesterification reaction was carried out in the same manner as for fats and oils A1.
The hydrogenation reaction was carried out at 160 to 200 ° C. using a nickel catalyst until the iodine value became 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed to obtain extremely hydrogenated oil.
〔油脂Ｂ１の製造〕
パーム油（ヨウ素価：５１、炭素数１６以上脂肪酸含有量：９８．５質量％）６０質量部とパーム核油（ラウリン酸含有量：４７．１質量％）４０質量部を混合した。得られた混合油を、ランダムエステル交換反応を行うことにより、油脂Ｂ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：２６．０質量％、ラウリン酸含有量：１８．８質量％、パルミチン酸含有量：２９．９質量％、ステアリン酸含有量：３．７質量％、不飽和脂肪酸含有量：３７．６質量％、炭素数２０以上の脂肪酸含有量：０．６質量％、パルミチン酸／ステアリン酸：８．０８、トランス脂肪酸含有量：０．６質量％、Ｃ４２〜４８ＴＡＧ含有量：５７．１質量％、ヨウ素価：３９、融点：３０．０℃）を得た。
エステル交換反応は、油脂Ａ１と同様の方法で行った。
[Manufacturing of fats and oils B1]
60 parts by mass of palm oil (iodine value: 51, fatty acid content of 16 or more carbon atoms: 98.5% by mass) and 40 parts by mass of palm kernel oil (lauric acid content: 47.1% by mass) were mixed. The obtained mixed oil was subjected to a random ester exchange reaction to carry out a random ester exchange reaction to obtain fat B1 (a linear saturated fatty acid content of 12 to 14 carbon atoms: 26.0% by mass, a laurate content: 18.8% by mass, palmitic acid). Acid content: 29.9% by mass, stearic acid content: 3.7% by mass, unsaturated fatty acid content: 37.6% by mass, fatty acid content of 20 or more carbon atoms: 0.6% by mass, palmitic acid / Stearic acid: 8.08, trans fatty acid content: 0.6% by mass, C42-48TAG content: 57.1% by mass, iodine value: 39, melting point: 30.0 ° C.) was obtained.
The transesterification reaction was carried out in the same manner as for fats and oils A1.
〔油脂ｂ１の製造〕
パームオレイン（ヨウ素価：５６）を、ランダムエステル交換反応を行うことにより、油脂ｂ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：１．６質量％、ラウリン酸含有量：０．５質量％、パルミチン酸含有量：４０．８質量％、ステアリン酸含有量：４．７質量％、不飽和脂肪酸含有量：５２．４質量％、炭素数２０以上の脂肪酸含有量：０．６質量％、パルミチン酸／ステアリン酸：８．７６、トランス脂肪酸含有量：０．５質量％、Ｃ４２〜４８ＴＡＧ含有量：１０．１質量％、ヨウ素価：５６、融点：４１．２℃）を得た。
エステル交換反応は、油脂Ａ１と同様の方法で行った。
[Manufacturing of fats and oils b1]
Palmitic acid (iodine value: 56) was subjected to a random ester exchange reaction to carry out a fat and oil b1 (linear saturated fatty acid content of 12 to 14 carbon atoms: 1.6% by mass, lauric acid content: 0.5% by mass). %, Palmitic acid content: 40.8% by mass, Stearic acid content: 4.7% by mass, Unsaturated fatty acid content: 52.4% by mass, Fatty acid content with 20 or more carbon atoms: 0.6% by mass , Palmitic acid / stearic acid: 8.76, trans fatty acid content: 0.5% by mass, C42-48TAG content: 10.1% by mass, iodine value: 56, melting point: 41.2 ° C.).
The transesterification reaction was carried out in the same manner as for fats and oils A1.
〔油脂Ｃ１〕
菜種油を油脂Ｃ１（２０℃の性状：液状、不飽和脂肪酸含有量：９２．５質量％、トランス脂肪酸含有量：１．４質量％）とした。
[Fat C1]
The rapeseed oil was oil C1 (property at 20 ° C.: liquid, unsaturated fatty acid content: 92.5% by mass, trans fatty acid content: 1.4% by mass).
〔油脂Ｄ１〕
ヤシ油の硬化油を油脂Ｄ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：６７．０質量％、ラウリン酸含有量：４７．９質量％、不飽和脂肪酸含有量：０質量％、トランス脂肪酸含有量：０質量％、ヨウ素価：０）とした。
[Fat and oil D1]
Hydrogenated oil of coconut oil is oil D1 (linear saturated fatty acid content of 12 to 14 carbon atoms: 67.0% by mass, lauric acid content: 47.9% by mass, unsaturated fatty acid content: 0% by mass, trans The fatty acid content was 0% by mass, and the iodine value was 0).
〔油脂Ｅ１〕
パーム中融点部（ヨウ素価：４５）を油脂Ｅ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：１．２質量％、パルミチン酸含有量：４７．８質量％、ステアリン酸含有量：５．１質量％、不飽和脂肪酸含有量：４５．２質量％、パルミチン酸／ステアリン酸：９．３７、トランス脂肪酸含有量：０．２質量％）とした。
[Fat and oil E1]
The melting point in the palm (iodine value: 45) is the fat E1 (linear saturated fatty acid content of 12 to 14 carbon atoms: 1.2% by mass, palmitic acid content: 47.8% by mass, stearic acid content: 5). .1% by mass, unsaturated fatty acid content: 45.2% by mass, palmitic acid / stearic acid: 9.37, trans fatty acid content: 0.2% by mass).
〔油脂Ｅ２〕
パーム油（ヨウ素価：５１）を油脂Ｅ２（炭素数１２〜１４の直鎖飽和脂肪酸含有量：１．５質量％、パルミチン酸含有量：４４．３質量％、ステアリン酸含有量：４．５質量％、不飽和脂肪酸含有量：４９．２質量％、パルミチン酸／ステアリン酸：９．８４、トランス脂肪酸含有量：０．３質量％）とした。
[Fat and oil E2]
Palm oil (iodine value: 51) and fat E2 (linear saturated fatty acid content of 12 to 14 carbon atoms: 1.5% by mass, palmitic acid content: 44.3% by mass, stearic acid content: 4.5 Mass%, unsaturated fatty acid content: 49.2% by mass, palmitic acid / stearic acid: 9.84, trans fatty acid content: 0.3% by mass).
〔練り込み用マーガリンの製造〕
表１〜２の配合に従って、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した。当該乳化物を、急冷混捏して、実施例１〜７、比較例１〜２の練り込み用マーガリンを製造した。
[Manufacturing of margarine for kneading]
An oil phase and an aqueous phase were prepared according to the formulations shown in Tables 1 and 2, respectively, and the aqueous phase was mixed and emulsified with the oil phase. The emulsion was rapidly cooled and kneaded to produce margarine for kneading of Examples 1 to 7 and Comparative Examples 1 and 2.
〔練り込み用マーガリンの評価１〕
以下手順１〜６で操作し、油脂と全卵が分離するまでの全卵の添加量をＸとし、下記式で吸卵率を算出した。吸卵率が１００％以上の場合、練り込み用マーガリンが優れた吸卵性を有すると判断した。
１．前日から油脂組成物２５０ｇと上白糖２５０ｇを２０℃に調温する。
２．前日から全卵を２０℃に調温する。
３．油脂組成物と篩った上白糖を、ホバートミキサー（Ｎ―５０、ホバート・ジャパン社製）を用い、中速にて、比重０．７５になるまで攪拌する。
４．全卵５０gを、中速にて、３０秒かけて少しずつ加える。
５．全卵５０g添加後、中速にて、さらに３０秒攪拌し、混合物の状態を確認する。
６．油脂と全卵が分離するまで、前記４と前記５の操作を繰り返して行う。
吸卵率（％）＝Ｘ÷２５０×１００
[Evaluation of margarine for kneading 1]
In the following steps 1 to 6, the amount of whole eggs added until the fat and the whole egg were separated was defined as X, and the egg sucking rate was calculated by the following formula. When the egg-sucking rate was 100% or more, it was judged that the kneading margarine had excellent egg-sucking properties.
1. 1. From the previous day, the temperature of 250 g of the fat and oil composition and 250 g of white sugar is adjusted to 20 ° C.
2. From the day before, the temperature of the whole egg is adjusted to 20 ° C.
3. 3. The oil and fat composition and the sieved white sugar are stirred at medium speed using a Hobart mixer (N-50, manufactured by Hobart Japan Co., Ltd.) until the specific gravity reaches 0.75.
4. Add 50 g of whole egg at medium speed little by little over 30 seconds.
5. After adding 50 g of whole egg, stir at medium speed for another 30 seconds to check the state of the mixture.
6. Repeat steps 4 and 5 until the fat and whole egg are separated.
Egg sucking rate (%) = X ÷ 250 × 100
〔練り込み用マーガリンの評価２〕
小麦粉１００質量部、練り込み用マーガリン１００質量部、全卵１００質量部、上白糖１００質量部、ベーキングパウダー０．５質量部の配合で、シュガーバッター法により、パウンドケーキ用生地を製造した。該パウンドケーキ用生地を調製し、オーブンで焼成（上火温度：１８０℃、下火温度：１６０℃、時間：５２分間）することでパウンドケーキを製造した。得られたパウンドケーキの食感を、以下の方法に従って評価した。結果を表１〜２に示した。
[Evaluation of margarine for kneading 2]
A dough for pound cake was produced by a sugar batter method by blending 100 parts by mass of wheat flour, 100 parts by mass of margarine for kneading, 100 parts by mass of whole eggs, 100 parts by mass of white sugar, and 0.5 parts by mass of baking powder. The dough for the pound cake was prepared and baked in an oven (top temperature: 180 ° C., bottom heat temperature: 160 ° C., time: 52 minutes) to produce a pound cake. The texture of the obtained pound cake was evaluated according to the following method. The results are shown in Tables 1-2.
＜食感＞
焼成から３日後のパウンドケーキを、５名の専門パネルが食し、以下の基準に従って採点した。評価結果は、平均点の評価がＡ又はＢの場合、良好な食感であると判断した。なお、パウンドケーキの食感を評価した専門パネルは、食品の食感等の官能評価の訓練を定期的に受けており、食品の食感等の官能評価結果に個人差が少ない。
２点：非常にしっとりしており、口溶けも非常に良好である。
１点：しっとりしており、口溶けも良好である。
０点：ぱさつきがあり、口溶けもあまり良くない。
＜平均点＞
Ａ：１．５点以上
Ｂ：１．０点以上１．５点未満
Ｃ：１．０点未満
<Texture>
The pound cake 3 days after baking was eaten by a panel of 5 professionals and scored according to the following criteria. The evaluation result was judged to have a good texture when the evaluation of the average score was A or B. The specialized panel that evaluates the texture of pound cake is regularly trained in sensory evaluation of food texture, etc., and there is little individual difference in the sensory evaluation results of food texture, etc.
2 points: Very moist and melts in the mouth very well.
1 point: It is moist and melts in the mouth well.
0 points: It is dry and does not melt in the mouth very well.
<Average score>
A: 1.5 points or more B: 1.0 points or more and less than 1.5 points C: less than 1.0 points
実施例の練り込み用マーガリンは、優れた吸卵性を有していた。また、実施例の練り込み用マーガリンを使用して製造したパウンドケーキは、良好な食感を有していた。
一方、比較例の練り込み用マーガリンは、優れた吸卵性を有していなかった。また、比較例の練り込み用マーガリンを使用して製造したパウンドケーキは、良好な食感を有していなかった。
The kneading margarine of the example had excellent egg-sucking property. In addition, the pound cake produced using the kneading margarine of the example had a good texture.
On the other hand, the kneading margarine of the comparative example did not have excellent egg-sucking properties. In addition, the pound cake produced using the kneading margarine of the comparative example did not have a good texture.
Claims (10)
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜４５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を２８質量％以下含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が０．３〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が３０以下である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を１０質量％未満含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を３０〜５０質量％含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量が５．５〜１２．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜７０質量％含有する。
（Ｂ８）ヨウ素価が３２〜５０である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ２）を満たす油脂である。
（Ｃ１）２０℃で液状である。
（Ｃ２）構成脂肪酸として不飽和脂肪酸を７０質量％以上含有する。
上記の条件において、Ｃ４２〜４８ＴＡＧは、構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリドのことである。 A fat and oil composition containing 1 to 25% by mass of the following fat and oil A, 15 to 80% by mass of the following fat and oil B, and 5 to 30% by mass of the following fat and oil C.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Contains 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 45% by mass as a constituent fatty acid.
(A4) It contains 28% by mass or less of unsaturated fatty acid as a constituent fatty acid.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The palmitic acid content with respect to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 30 or less.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of a linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of less than 10% by mass as a constituent fatty acid.
(B4) It contains 30 to 50% by mass of unsaturated fatty acid as a constituent fatty acid.
(B5) Containing less than 2% by mass of a fatty acid having 20 or more carbon atoms as a constituent fatty acid.
(B6) The palmitic acid content with respect to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40 to 70% by mass of C42 to 48TAG.
(B8) The iodine value is 32 to 50.
Oils and fats C: Oils and fats that satisfy the following conditions (C1) to (C2).
(C1) Liquid at 20 ° C.
(C2) Contains 70% by mass or more of unsaturated fatty acid as a constituent fatty acid.
Under the above conditions, C42 to 48TAG is a triglyceride having a total carbon number of 42 to 48 of the constituent fatty acid residues.
（Ａ９）融点が３８〜５５℃である。 The fat or oil composition according to claim 1, wherein the fat or oil A satisfies the following condition (A9).
(A9) The melting point is 38 to 55 ° C.
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