JP2021101650A - Fat composition - Google Patents

Abstract

To provide a fat composition in which coarsening of fat crystals is suppressed even when palm stearin is included, and a production method of the fat composition.SOLUTION: There is provided a fat composition including a powder fat composition, in which the powder fat composition includes fat powder having a melting point of 50°C or more and two-chain-length β type crystal, and the fat composition includes palm stearin. A production method of the fat composition includes a step for dispersing the powder fat composition including the fat powder having a melting point of 50°C or more and two-chain-length β type crystal in a base fat composition in a molten liquid state and then cooling it.SELECTED DRAWING: None

Description

The present invention relates to oil and fat compositions containing palm stearin.

Palm stearin is a solid part obtained when palm olein (liquid part) is separated from palm oil. In recent years, palm stearin has attracted attention as an alternative to hydrogenated fats and oils containing trans fatty acids. However, palm stearin tends to produce coarse crystals. Therefore, when palm stearin is used for margarine, shortening, solid roux, etc., it tends to cause grains and whitening (bloom) due to coarsening of fat crystals.

Modifications by the addition of emulsifiers can be performed to suppress coarse crystallization of palm stearin. For example, Japanese Patent Application Laid-Open No. 2007-124948 discloses a method for suppressing the formation of granular crystals by adding a sorbitan-saturated fatty acid ester having an esterification rate of 20% or more and less than 50%. However, the use of synthetic emulsifiers may not be preferred.

Further, Japanese Patent Application Laid-Open No. 2005-320445 describes a plastic fat / oil composition in which whitening (fat bloom) is prevented, which contains lard in a ratio of 1.0 to 3.0 parts by weight with respect to 1 part by weight of palm stearin. To disclose. However, the use of animal fats may not be preferred.

JP-A-2007-124948 Japanese Unexamined Patent Publication No. 2005-320445

Therefore, there has been a demand for the development of an oil / fat composition in which coarsening of oil / fat crystals is suppressed even if palm stearin is contained.

An object of the present invention is to provide an oil / fat composition in which coarsening of oil / fat crystals is suppressed even if palm stearin is contained, and a method for producing the same.

The present inventors have conducted diligent research on the above-mentioned problems. As a result, it was found that the oil / fat composition containing palm stearin can suppress the coarsening of the oil / fat crystals by containing the oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. Thereby, the present invention was completed. That is, the present invention may include the following aspects.

[1] An oil / fat composition containing a powdered oil / fat composition, wherein the powdered oil / fat composition contains an oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal, and the oil / fat composition is palm stearin. The fat and oil composition containing.
[2] The oil / fat composition of [1], wherein the ratio of the oil / fat powder to the oil / fat contained in the oil / fat composition is 0.5 to 30% by mass.
[3] The fat or oil composition according to [1] or [2], wherein the content of palm stearin in the fat and oil contained in the fat and oil composition is 10 to 70% by mass.
[4] The fat or oil composition according to any one of [1] to [3], wherein the fat and oil contained in the fat and oil composition further contains palm-based fat and oil other than palm stearin.
[5] The oil / fat composition according to any one of [1] to [4], wherein the content of tripalmitin (PPP) in the oil / fat contained in the oil / fat composition is 3 to 30% by mass.
[6] The oil / fat composition according to any one of [1] to [5], wherein the oil / fat powder has an average particle size of 50 μm or less.
[7] The oil / fat composition according to any one of [1] to [6], wherein the particles of the oil / fat powder have a plate-like shape having an aspect ratio (2) of 2.5 or more.
[8] The fat and oil powder contains one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and the carbon number x is an integer selected from 14 to 22. An oil / fat composition according to any one of [1] to [7].
[9] The oil / fat composition according to any one of [1] to [8], wherein the loose bulk density of the powdered oil / fat composition is 0.05 to 0.6 g / cm ^3.
[10] A food containing any one of the oil and fat compositions of [1] to [9].
[11] A step of dispersing a powdered oil / fat composition containing an oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal in a base oil / fat composition in a melted state and then cooling the composition. A method for producing an oil / fat composition according to any one of [9].

According to the present invention, there is provided an oil / fat composition containing palm stearin in which coarsening of oil / fat crystals is suppressed. Further, a method for producing the oil / fat composition is provided.

It is the figure which showed typically the micrograph when the fats and oils powder was attached to the surface of a core substance. In the figure, A is a core substance and B is an oil / fat powder. The length of the line segment ab (the length in the vertical direction from the adhering surface of the particles adhering to the surface of the core material) is the value of the thickness of the oil / fat powder. It is a micrograph (1500 times) when the powdered fat composition A was attached on the surface of the glass beads, and the portion measured as the particle thickness is shown by a straight line (2 places). It is a state of the structure in which the plastic fat composition of Example 6 is stretched. Grains of fat crystals are observed and are rough. It is the state of the structure in which the plastic fat composition of Example 7 is stretched. No oil crystal grains were observed and it was smooth.

Hereinafter, the oil and fat composition of the present invention will be described step by step.

<Powdered fat composition>
The fat and oil composition of the present invention contains a powdered fat and oil composition containing a fat and oil powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. The powdered oil / fat composition is a powdery solid at room temperature (20 ° C.). The fat and oil used as a raw material for the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is not particularly limited as long as it is an edible fat and oil. For example, palm stea, extremely hardened rapeseed oil, extremely hardened high erucic acid rapeseed oil, extremely hardened sunflower oil, extremely hardened safflower oil, and extremely hardened palm oil having a melting point of 50 ° C. or higher can be mentioned. These fats and oils having a melting point of 50 ° C. or higher may be used alone or in combination of two or more. The melting point of the fat or oil that is the raw material of the fat or oil powder is preferably 55 ° C. or higher, more preferably 58 ° C. or higher, and further preferably 61 ° C. or higher. When the melting point of the fat or oil, which is the raw material of the fat or oil powder, is within the above range, the fat or oil containing palm stearin constituting the fat or oil composition easily functions as a seed (crystal nuclei) when solidified from the melted state. The melting point of the fat powder (the fat that is the raw material of the fat) can be measured according to the standard fat analysis test method (edited by the Japan Oil Chemists' Society-1996) 2.2.4.2 melting point (rising melting point).

The fat and oil powder contained in the powdered fat and oil composition contains two-chain long β-type crystals. Here, the two-chain length of the fat crystal is determined by X-ray diffraction measurement of the distance between the long faces of the fat crystal. That is, the distance between the long surfaces of the oil and fat crystals is measured in the range where 2θ is 0 to 8 degrees. At this time, the diffraction peak corresponding to 40 to 50 Å is detected, and the diffraction peak corresponding to 60 to 65 Å is not detected, or even if it is detected, it is less than 1/5 of the diffraction intensity of the diffraction peak corresponding to 40 to 50 Å. If it is preferably less than 1/10), the fat crystal is determined to have a two-chain long structure. Further, here, the β type is one of the crystal polymorphs of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), and are called crystal polymorphs. Typically, there are hexagonal type, orthorhombic vertical type and triclinic parallel type, which are called α type, β'type and β type, respectively. Here, the crystal form of the fat crystal is β-type, which means that the fat crystal is rotated to 4.5 to 4.7 Å, preferably around 4.6 Å in an X-ray diffraction measurement in which 2θ is 17 to 26 degrees. This is the case where the diffraction peak is present, and in particular, there is no diffraction peak in the vicinity of 4.1 to 4.3 Å, preferably 4.2 Å. More specifically, in the X-ray diffraction measurement, the peak intensity near 2θ = 19 ° (4.6 Å), which is a characteristic peak of β type, and 2θ =, which is a characteristic peak of α type (and β'type). The abundance of β-type crystals by calculating the ratio of peak intensities around 21 ° (4.2 Å): 19 ° / (19 ° + 21 °) [4.6 Å / (4.6 Å + 4.2 Å)] Can be used as an index to represent. In the present invention, the peak intensity ratio is preferably 1. However, the lower limit of the peak intensity ratio is, for example, 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, still more preferably 0.75 or more, most preferably. May be 0.8 or more. If the peak intensity ratio is 0.4 or more, it can be considered that more than 50% by mass of the fat crystals are β-type. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less, etc. It doesn't matter. The peak intensity ratio can be any of the above lower limit values and upper limit values, or any combination. When the fat crystals of the fat powder have a two-chain length β type (peak intensity ratio is within the above range), the fats and oils containing palm stearin constituting the fats and oils composition serve as seeds (crystal nuclei) when solidified from the melted state. Easy to work.

The X-ray diffraction method for identifying the crystalline polymorphs of the above fats and oils will be supplementarily described. Diffraction conditions are given by Bragg's equation below.
2dsinθ = nλ (n = 1,2,3 ...)
A diffraction peak appears at a position that satisfies this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 to 27 ° of the diffraction peak corresponding to the short surface interval, information on the packing (secondary lattice) of the side surface in the crystal can be obtained, and the polymorph can be identified. Especially in the case of triacylglycerol, the characteristic peak of β type is around 2θ = 19, 23, 24 ° (near 4.6 Å) and around 3.8 Å, and α is around 21 ° (4.2 Å). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer maintained at 20 ° C. (for example, Rigaku Co., Ltd., sample horizontal X-ray diffractometer Uitima IV). CuKα rays (1.54 Å) are most often used as the light source for X-rays. In the intensity analysis of the diffraction peak obtained by the measurement of X-ray diffraction, it is appropriate to make a correction to eliminate the influence of the amorphous portion of the fat and oil on the baseline. For example, background removal processing such as the Sonneveld-Visser method may be performed.

The fat and oil powder contained in the powdered fat and oil composition preferably has an average particle size of 50 μm or less. The average particle size of the fat powder is more preferably 0.5 to 30 μm, further preferably 1 μm or more and less than 20 μm, still more preferably 2 to 16 μm, and most preferably 4 to 13 μm. The average particle size (effective diameter) is a value (d50) measured by a laser diffraction / scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The effective diameter means the particle size of the spherical shape when the measured diffraction pattern of the oil / fat powder to be measured matches the theoretical diffraction pattern obtained by assuming that it is spherical. In this way, in the case of the laser diffraction / scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the actually measured diffraction pattern, so that even if the measurement target is a plate shape. Even if it has a spherical shape, it can be measured by the same principle. When the average particle size (average particle size) of the oil / fat powder contained in the powdered oil / fat composition is within the above range, the seed (crystal nuclei) when the oil / fat containing palm stea constituting the oil / fat composition solidifies from the melted state. ) Is easy to function. In addition, the structure of the fat and oil composition containing palm stearin tends to be smooth.

The powdered fat and oil composition includes fats and oils powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals, as well as emulsifiers, flavors, skim milk powder, whole fat powder, cocoa powder, sugar, dextrin, sodium caseinate and the like. May contain the components of. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil / fat composition is 100% by mass, the other components are preferably 0 to 70% by mass, more preferably 0 to 50% by mass, and further preferably 0 to 30% by mass. %. 90% by mass or more of the other components are preferably powders having an average particle size of 1000 μm or less, and more preferably powders having an average particle size of 500 μm or less.

One of the preferred embodiments of the powdered oil / fat composition is a powdered oil / fat composition composed of an oil / fat powder having a melting point of substantially 50 ° C. or higher and two-chain long β-type crystals. Further, "substantially" means that the content of the components other than the fat and oil powder contained in the powdered fat and oil composition is, for example, 0 to 15% by mass, preferably 0 to 15% by mass, when the powdered fat and oil composition is 100% by mass. Means that it is 0 to 10% by mass, more preferably 0 to 5% by mass.

As one of the preferred embodiments of the powdered oil / fat composition, the particles of the oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal have a plate-like shape (plate-like shape). .. Here, the plate-like shape has an aspect ratio of preferably 1.2 or more. The aspect ratio is more preferably 1.2 to 3.0, even more preferably 1.3 to 2.5, and even more preferably 1.4 to 2.0. The aspect ratio referred to here is defined as the ratio of the length of the long side to the length of the short side of the rectangle surrounded by a rectangle circumscribing the particle figure so as to minimize the area. Therefore, when the particles have a spherical shape, the aspect ratio is smaller than 1.1. In the conventional method of dissolving fats and oils having a high solid fat content at room temperature such as extremely hydrogenated oils and directly spraying them, the particles of the fats and oils powder become spherical due to surface tension, and the aspect ratio is about less than 1.1. Become. Then, the aspect ratio is measured by measuring the length in the major axis direction and the length in the minor axis direction of an arbitrarily selected particle by direct observation with, for example, an optical microscope or a scanning electron microscope. It can be obtained as the average value of the number of pieces.

Further, the particle shape of the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal can be expressed by using the aspect ratio (2) of the particles. The aspect ratio (2) in the present invention is a value [= major axis / thickness] obtained by dividing the major axis of the particles by the thickness. When the particles are perfectly spherical, the value of the aspect ratio (2) is 1 [= 1/1], and as the degree of flatness of the particles increases (thinner becomes thinner), the aspect ratio (2) becomes higher. The value increases.
The aspect ratio (2) of the particles can be measured by, for example, the following methods (a) and (b).
(A) When the major axis and thickness of each particle can be measured from the electron micrograph of the particles The major axis and thickness (length and width) of each particle shown in the electron micrograph are measured. The measurement is performed, the aspect ratio (2) is obtained for each particle, and the average value thereof is taken as the aspect ratio (2) of the particles. For example, this measuring method can be used when the particles are spherical.
(B) When the major axis or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate shape, each particle shown in the electron micrograph is taken. For particles, the major axis can be measured, but the thickness is often invisible in the photograph and difficult to measure directly from the photograph. In such a case, the particles are attached to the surface of a core material such as glass beads and an electron micrograph is taken, and the length in the vertical direction from the attachment surface of the particles attached to the surface of the core material is defined as the thickness of the particles. Measure and use this value as the thickness.
Explaining this with the schematic diagram of FIG. 1, A in FIG. 1 is a core substance, B is a particle for measuring the aspect ratio (2), and the length of the line segment ab (from the adhesion surface of the particle attached to the surface of the core substance). (Vertical length of) is the value of the thickness of this particle. Further, as the value of the major axis, the average particle size (d50) measured based on the above-mentioned laser diffraction / scattering method is used. The aspect ratio (2) [= major axis / thickness] can be obtained from the values of the major axis and the thickness of the particles measured in this way.

The aspect ratio (2) of the particles of the oil and fat powder of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, and even more preferably 3 to. It is 20, most preferably 3 to 15. When the aspect ratio and / or aspect ratio (2) of the fat / oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is within the above range, the fat / oil containing palm stea constituting the fat / oil composition is melted. It easily functions as a seed (crystal nucleus) when solidifying from the state. In addition, the structure of the fat and oil composition containing palm stearin tends to be smooth.

One of the preferred embodiments of the powdered oil / fat composition is also a powdered oil / fat composition having a loosening bulk density of 0.05 to 0.6 g / cm ^3. The loose bulk density of the powdered oil / fat composition is preferably 0.1 to 0.5 g / cm ³ , more preferably 0.1 to 0.4 g / cm ³ or, for example, when it is substantially composed of the oil and fat powder only. It is 0.15 to 0.4 g / cm ³ , and more preferably 0.2 to 0.3 g / cm ³ . Here, the "loose bulk density" is the packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, sparsely filling a graduated cylinder having an inner diameter of 15 mm × 25 mL by dropping an appropriate amount of the powdered oil / fat composition from about 2 cm above the upper opening end of the graduated cylinder. It is obtained by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm above the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample raised from the receiver is scraped off, the mass (Ag) of the sample for the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following formula.
Loose bulk density (g / mL) = A (g) / 100 (mL)
It is preferable to perform the measurement three times and take the average value.

The loose bulk density can also be measured by the following method.
The loose bulk density (g / cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged into the powder tester, the upper chute containing the sample is vibrated, and the sample is dropped into the lower measurement cup by free fall. The sample raised from the measuring cup is scraped off, ^{the mass (Ag) of the sample for the internal volume (100 cm 3} ) of the receiver is weighed, and the bulk density is obtained by loosening from the following formula.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
Further, an appropriate amount of the powdered oil / fat composition is dropped into a graduated cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder to loosely fill the graduated cylinder, and the mass (g) of the graduated cylinder is measured and the volume (mL) is measured. ), And the mass (g) of the powdered oil / fat composition per 1 mL can also be calculated.

<Manufacturing method of powdered fat composition>
In the method for producing a powdered fat or oil composition contained in the fat or oil composition of the present invention, a fat or oil having a melting point of 50 ° C. or higher is referred to as a powdered fat or oil crystal having a two-chain long β-type crystal (also referred to as a fat or oil powder or a fat or oil crystal powder). ) Is not particularly limited, and conventionally known methods such as freeze pulverization, extrusion granulation, and spray-cooled granulation may be applied. However, one of the preferred embodiments in which a fat or oil having a melting point of 50 ° C. or higher is a powdered fat or oil crystal is a fatty acid having a carbon number x at the 1st to 3rd positions of glycerin as a fat or oil having a melting point of 50 ° C. or higher. An embodiment using a fat or oil containing one or more XXX-type triglycerides having a residue X and having the number of carbon atoms x being an integer selected from 14 to 22 can be mentioned.

The XXX-type triglyceride contained in the fat and oil having a melting point of 50 ° C. or higher is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 14 to 22, preferably an integer selected from 16 to 22, more preferably an integer selected from 16 to 20, and even more preferably selected from 16 to 18. Is an integer to be. The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. However, it is not limited to this. The fatty acid residue X is more preferably palmitic acid, stearic acid, arachidic acid and behenic acid, more preferably palmitic acid, stearic acid, and arachidic acid, and particularly preferably palmitic acid and stearic acid. is there. The content of the XXX-type triglyceride contained in the fat and oil having a melting point of 50 ° C. or higher is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70, when the total mass of the fat or oil is 100% by mass. The lower limit is mass% or more, more preferably 80% by mass or more, and the upper limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One type or two or more types of XXX type triglyceride can be used, preferably one type or two types, and more preferably one type. When there are two or more types of XXX-type triglyceride, the total value is the content of XXX-type triglyceride.

The fat and oil having a melting point of 50 ° C. or higher may contain other triglycerides other than the XXX type triglyceride. The other triglyceride may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of natural fats and oils include palm oil, cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the fat and oil having a melting point of 50 ° C. or higher is 100% by mass, there is no problem even if the triglyceride other than the XXX type triglyceride is contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of the other triglyceride is, for example, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, still more preferably 0 to 15% by mass, still more preferably 0 to 8% by mass.

The above-mentioned fats and oils having a melting point of 50 ° C. or higher and having XXX-type triglyceride are brought into a molten state, kept at a specific cooling temperature, and cooled and solidified, so that they can be sprayed or mechanically crushed by a crusher such as a mill. Powdered fat crystals (fat powder) can be obtained without adopting the processing means of. More specifically, (a) an oil or fat having a melting point of 50 ° C. or higher and having an XXX-type triglyceride is prepared, and optionally, as step (b), the oil or fat obtained in step (a) is heated. Then, the triglyceride contained in the fat and oil is melted to obtain the fat and oil in a molten state, and (d) the fat and oil in the melted state is cooled and solidified to contain two-chain long β-type crystals, and the particle shape thereof is preferable. Obtains powdery fat crystals (fat powder) in the form of plates.

In the cooling of the above step (d), for example, the melted fat and oil is cooled at a temperature lower than the melting point of the fat and oil, and the following formula:
Cooling temperature (° C) = carbon number x × 6.6-68
It is carried out at a temperature higher than the cooling temperature obtained from. When cooled in such a temperature range, β-type fine fat crystals are formed, so that the fat crystal powder can be easily obtained.

Further, between the steps (b) and (d), an optional step for promoting powder production as the step (c), for example, (c1) seeding step, (c2) tempering step, and / or (c3). A pre-cooling step may be included. Further, the oil and fat crystal powder obtained in the above step (d) may be obtained by the step (e) of crushing the solid matter obtained after cooling in the step (d) to obtain a powdery oil and fat crystal.

In the above step (e), the solid matter obtained after cooling is a powdery fat crystal (fat crystal powder or fat crystal powder) having an average particle size of 50 μm or less by applying a known crushing processing means such as a hammer mill or a cutter mill. Oil powder) can also be produced. In the above step, the fats and oils having a melting point of 50 ° C. or higher and having XXX-type triglyceride are in the state of the fats and oils composition containing 0 to 15% by mass of components other than the fats and oils described above, and the steps (a) to It may be used in (e), or it may be made into a fat crystal powder and then mixed with other components other than the fats and oils already described to obtain a powder fat and oil composition.

An oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal, which can be suitably used for the oil / fat composition of the present invention, obtained as described above, and having an XXX-type triglyceride. Is preferably a plate-like shape having an average particle size of 50 μm or less, an aspect ratio of 1.2 or more, or an aspect ratio (2) of 2.5 or more, and a loosening bulk density of 0.05 to 0.6 g. / Cm ³ . The powdered oil / fat composition containing the oil / fat powder will be described in detail in the specification of PCT / JP2016 / 078122 (Japanese Patent Application No. 2015-187271) previously filed by the present applicant, and details thereof will be omitted. The contents of the application are incorporated herein by reference.

<Fat composition>
The fat and oil composition of the present invention contains the above-mentioned powdered fat and oil composition containing the fat and oil powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. The content of the oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal in the oil / fat contained in the oil / fat composition of the present invention is preferably 0.5 to 30% by mass, more preferably 1. It is ~ 20% by mass, more preferably 1.5 to 13% by mass, and even more preferably 2 to 8% by mass. When the content of the oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals contained in the oil / fat composition of the present invention is within the above range, the oil / fat containing palm stearin constituting the oil / fat composition is melted. It easily functions as a seed (crystal nucleus) when solidifying from the liquid state.

The fat and oil composition of the present invention may be substantially anhydrous or an emulsion having a water content of 3% by mass or less. The emulsion may be a water-in-oil emulsion, an oil-in-water emulsion, or a composite emulsion. However, the oil and fat composition of the present invention is preferably anhydrous. Specific examples of the oil and fat composition of the present invention include margarine, shortening, butter cream, solid roux and the like.

The content of the fat and oil contained in the fat and oil composition of the present invention may be appropriately set according to the specific characteristics of the fat and oil composition including the fat and oil powder contained in the powdered fat and oil composition. For example, in the case of shortening, the content of fats and oils is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and further preferably 95 to 100% by mass. In the case of margarine (water-in-oil emulsion), the content of fats and oils is preferably 40 to 96% by mass, more preferably 60 to 92% by mass, and further preferably 70 to 88% by mass. In the case of solid roux, the content of fats and oils is preferably 20 to 42% by mass, more preferably 24-38% by mass, and even more preferably 28 to 34% by mass.

The fat and oil contained in the fat and oil composition of the present invention contains palm stearin in addition to the fat and oil powder contained in the powdered fat and oil composition. Palm stearin is typically a solid portion obtained by separating palm oil. However, palm stearin contains a solid portion obtained by further separating palm stearin obtained by separating palm oil once. That is, the separation for obtaining palm stearin (solid part) may be performed a plurality of times. In other words, palm stearin can be a solid portion obtained by fractionating palm oil or palm fractionated oil. Further, as the sorting method, any of dry sorting, wet sorting, solvent sorting and the like may be applied. However, the fractionation method for obtaining palm stearin is preferably dry fractionation. The palm stearin contained in the fat and oil composition of the present invention separately from the fat and oil powder contained in the powdered fat and oil composition preferably has an iodine value of 20 to 48, and more preferably has an iodine value of 26 to 42. , More preferably having an iodine value of 30-38. Further, palm stearin preferably contains 10 to 60% by mass of PPP, more preferably 15 to 50% by mass of PPP, still more preferably 20 to 40% by mass of PPP, and even more preferably 20 to 40% by mass of PPP. Contains 25-35% by weight PPP. Here, PPP is tripalmitin.

The content of palm stearin in the fat and oil contained in the fat and oil composition of the present invention is preferably 10 to 70% by mass, more preferably 20 to 60% by mass, and further preferably 25 to 55% by mass. More preferably, it is 30 to 50% by mass. The content of PPP in the fat and oil contained in the fat and oil composition of the present invention is preferably 3 to 30% by mass, more preferably 6 to 26% by mass, and further preferably 8 to 23% by mass. is there. Since the fat and oil composition of the present invention contains a fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal and palm stearin, the tendency of palm stearin to coarsen the crystals is suppressed. Stearin tends to function as a structural fat that maintains the shape retention of the fat composition.

According to one aspect of the present invention, the fat and oil contained in the fat and oil composition of the present invention preferably contains 10 to 50% by mass of H2U. Hereinafter, H, U and H2U mean the following. H is a saturated fatty acid having 16 to 24 carbon atoms, preferably a saturated fatty acid having 16 to 18 carbon atoms. H is preferably linear. U is an unsaturated fatty acid having 16 to 24 carbon atoms, preferably an unsaturated fatty acid having 16 to 18 carbon atoms. U is preferably linear. H2U is a triacylglycerol in which two molecules (two) of H and one molecule (one) of U are ester-bonded to glycerol. H constituting H2U may be fatty acids having different chain lengths. The fat and oil contained in the fat and oil composition of the present invention contains H2U in an amount of preferably 13 to 47% by mass, more preferably 15 to 45% by mass.

According to one aspect of the present invention, the fats and oils contained in the fats and oils composition of the present invention preferably contain HU2 and U3. Here, HU2 and U3 mean the following. HU2 is a triacylglycerol in which one molecule (one) of H and two molecules (two) of U are ester-bonded to glycerol. U3 is a triacylglycerol in which three molecules (three) of U are ester-bonded to glycerol. U constituting HU2 and U3 may be fatty acids having different chain lengths. The total content of HU2 and U3 (hereinafter, also referred to as HU2 + U3) in the fat and oil contained in the fat and oil composition of the present invention is preferably 20 to 70% by mass, more preferably 24 to 66% by mass, and further. It is preferably 26 to 64% by mass.

The content of each triacylglycerol (triglyceride) contained in fats and oils can be measured by a gas chromatography method (for example, based on AOCS Ce5-86). The symmetry of triacylglycerol is, for example, J. High Resol. Chromatogr. , 18, 105-107 (1995). The content of each fatty acid constituting the fat and oil can be measured by a gas chromatography method (for example, based on AOCS Ce1f-96). 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 the Japan Oil Chemists' Society.

As the source of the fat and oil contained in the fat and oil composition of the present invention, ordinary edible fat and oil and fats and oils other than the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal and palm stearin contained in the powdered fat and oil composition are used. / Or oils and fats contained in oil-containing food materials can be used. Specific examples of edible oils and fats include soybean oil, rapeseed oil, cottonseed oil, saflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, palm oil, shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, and iripe. Examples thereof include fats, cocoa butter, coconut oil, palm kernel oils, pork fats, beef fats, milk fats, mixed fats and oils, processed fats and oils (hydrogenated oils, ester exchange oils, fractionated oils, etc.). These edible oils and fats may be used alone or in combination of two or more.

According to one aspect of the present invention, the fat and oil contained in the fat and oil composition of the present invention has a content of saturated fatty acids having 20 or more carbon atoms in the total constituent fatty acids, preferably 3% by mass or less, more preferably. It is 0 to 1% by mass, more preferably 0 to 0.5% by mass, and even more preferably 0 to 0.2% by mass. The fats and oils contained in the fats and oils composition of the present invention do not contain fats and oils containing abundant saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids such as extremely hardened hyelsin rapeseed oil and extremely hardened fish oil (the amount contained in the fats and oils is high). (Preferably 0 to 2% by mass, more preferably 0 to 1% by mass, even more preferably 0 to 0.5% by mass), coarsening of fat crystals due to the inclusion of palm stearin can be suppressed. ..

According to one aspect of the present invention, the fats and oils contained in the fats and oils composition of the present invention contain palm-based fats and oils other than palm stearin. Here, the palm-based fat and oil is a fat and oil derived from palm oil. Examples of palm-based oils and fats include palm oil, fractionated oils of palm oil, and processed oils thereof (hydrogenated, transesterified, and fractionated one or more treatments). More specifically, palm olein, which is a one-stage separation oil, palm olein (palm super olein), which is a two-stage separation oil of palm olein, and palm olein (soft), which is a two-stage separation liquid part of palm mid fraction and palm stearin. Palm), etc. can be exemplified. One kind or two or more kinds of palm-based fats and oils may be used. The content of palm-based fats and oils other than palm stearin in the fats and oils contained in the fats and oils composition of the present invention is preferably 5 to 65% by mass, more preferably 8 to 62% by mass, and even more preferably 10. ~ 60% by mass. The content of palm-based fats and oils containing palm stea in the fats and oils contained in the fats and oils composition of the present invention is preferably 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, and 35% by mass. % Or more, 40% by mass or more, 45% by mass or more, preferably 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass. It can be: The lower and upper limits of the content of palm-based fats and oils including palm stearin can be arbitrarily combined. However, the content of palm-based fats and oils containing palm stearin in the fats and oils contained in the fats and oils composition of the present invention is preferably 15 to 100% by mass, more preferably 30 to 95% by mass, and even more preferably. It is 35 to 80% by mass, more preferably 40 to 70% by mass, and most preferably 45 to 60% by mass. When palm-based fats and oils are included as the raw material fats and oils for transesterification, the palm-based fats and oils content in the raw material fats and oils is assigned as the palm-based fats and oils content.

According to one aspect of the present invention, the fats and oils contained in the fats and oils composition of the present invention may contain H2U-rich fats and oils (hereinafter, also referred to as H2U fats and oils) having an H2U content of 25% by mass or more. The H2U content of the H2U fat is preferably 35% by mass or more, more preferably 45% by mass or more, and further preferably 55% by mass or more. The upper limit of the H2U content contained in the H2U fat and oil is not particularly limited. However, the upper limit of the H2U content contained in the H2U fat is preferably 90% by mass or less, more preferably 80% by mass or less, and further preferably 70% by mass or less. The lower and upper limits of the H2U content of H2U fats and oils may be any combination of the above values. The content of H2U fats and oils in the fats and oils contained in the fats and oils composition of the present invention is preferably 5 to 65% by mass, more preferably 8 to 62% by mass, and further preferably 10 to 60% by mass. ..

More specifically, as the above-mentioned H2U fats and oils, animal and vegetable fats and oils such as cocoa butter, shea butter, monkey fat, iripe fat, kokum fat, allambracchia fat, morler fat, mango kernel oil, and beef tallow, or mixed and separated from these. , Processed oils and fats obtained by applying one or more treatments such as transesterification and hydrogenation. H2U fats and oils are also selected between palmitic acid, stearic acid, or lower alcohol esters thereof and high oleic acid fats and oils such as high oleic sunflower oil, as is already known. Oils and fats obtained by subjecting a transesterification reaction using a sex lipase preparation and then sorting if necessary may be used. The H2U fat or oil may also be a non-lauric transesterified fat or oil or a fractionated solid portion thereof. In the non-transesterified fats and oils, the content of lauric acid in the total amount of the constituent fatty acids of the transesterified fats and oils is less than 10% by mass (preferably 0 to 5% by mass, more preferably 0 to 2% by mass), and the ester. As long as it has been exchanged, other processing such as sorting and hydrogenation may be repeated once or a plurality of times before and after the transesterification treatment. As the method of transesterification, for example, either a chemical transesterification using a catalyst such as sodium methoxide or an enzymatic transesterification using a lipase as a catalyst can be applied. The H2U fats and oils are preferably the non-lauric transesterified (fractionated solid) fats and oils and cocoa butter. One kind or two or more kinds of H2U fats and oils may be used. Palm oils, palm oils, melting point fractions in palms, etc., which are palm-based fats and oils, correspond to H2U fats and oils. However, when the palm-based fat and oil corresponds to the H2U fat and oil, it is treated as the palm-based fat and oil in the present invention. The iodine value of H2U fats and oils is preferably 30 to 65, more preferably 35 to 60, and even more preferably 40 to 55.

According to one aspect of the present invention, the fats and oils contained in the fats and oils composition of the present invention may contain fats and oils having a high content of HU2 and U3 (hereinafter, also referred to as HU2 + U3 fats and oils). The total content of HU2 and U3 contained in the HU2 + U3 fats and oils is preferably 40% by mass or more, more preferably 55% by mass or more. The melting point of the HU2 + U3 fats and oils is preferably 30 ° C. or lower, more preferably 20 ° C. or lower. As the HU2 + U3 fats and oils, one kind or two or more kinds of fats and oils exemplified below may be used. The content of HU2 + U3 fats and oils in the fats and oils contained in the fats and oils composition of the present invention is preferably 0 to 70% by mass, more preferably 0 to 60% by mass, and further preferably 0 to 55% by mass. ..

Preferred examples of the above-mentioned HU2 + U3 fats and oils include vegetable fats and oils that are liquid at room temperature (25 ° C.). Specific examples thereof include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and the like, and a plurality of mixed oils containing them. Further, processing oils such as hydrogenated oils of these single oils and multiple mixed oils, transesterified oils, and fractionated oils can also be mentioned. Among such liquid vegetable oils and fats, oils and fats that are liquid at 5 ° C. and have transparency are more preferable. Examples of the HU2 + U3 fats and oils include non-lauric transesterified (separated liquid) fats and oils. As the HU2 + U3 fats and oils, one kind or two or more kinds may be used. Further, palm-based fats and oils such as palm super olein correspond to HU2 + U3 fats and oils. However, when the palm-based fat and oil corresponds to HU2 + U3 fat and oil, it is treated as palm-based fat and oil in the present invention. The iodine value of the HU2 + U3 fats and oils is preferably 60 to 140, more preferably 65 to 120.

According to one aspect of the present invention, the fat and oil composition of the present invention may also contain milk-derived fats and oils (butter, milk fat and its fractionated oil, etc.). The content of milk-derived fats and oils in the fats and oils contained in the fats and oils composition of the present invention is preferably 0 to 30% by mass, more preferably 0 to 20% by mass, and further preferably 0 to 15% by mass. Is.

According to one aspect of the present invention, the fat and oil composition of the present invention may also contain a lauric-based fat and oil (a fat and oil in which the content of lauric acid in the constituent fatty acids is 30% by mass or more). The content of the lauric-based fat and oil in the fat and oil contained in the fat and oil composition of the present invention is preferably 0 to 15% by mass, more preferably 0 to 7% by mass, and further preferably 0 to 5% by mass. is there.

The sex fat composition of the present invention can reduce the content of trans fatty acids, which are of concern for health. The trans fatty acid content of the oil and fat composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass.

In the fat and oil composition of the present invention, as other ingredients other than the fat and oil, components usually blended in the fat and oil composition such as shortening, margarine, butter cream, and roux can be blended. Other ingredients include emulsifiers such as water, lecithin, glycerin fatty acid ester and sucrose fatty acid ester, thickening stabilizers such as gelatin, guar gum and xanthan gum, salting agents such as salt and potassium chloride, acetic acid, lactic acid and gluconic acid. Acidulants, sugars, sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and red koji pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, wheat Proteins, plant proteins such as soy protein, enzymes such as amylases and hemicellases, dairy products such as whole fat powder milk, defatted milk powder, and lecithin protein, eggs and processed egg products, spices, fragrances, seasonings, pH adjusters, foods Examples include food materials and food additives such as preservatives, fruits, juices, coffee, nut paste, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood and the like, and their powders.

<Manufacturing method of oil and fat composition>
The method for producing an oil / fat composition of the present invention is particularly limited to a step of mixing a powdered oil / fat composition containing an oil / fat powder having a melting point of 50 ° C. or higher and a 2-chain long β-type crystal in a state where the oil / fat powder is not melted. Not limited. Depending on the aspect of the fat and oil composition, a general production method can be applied. In plastic fat and oil compositions such as shortening and margarine, for example, a base fat and oil composition (hereinafter, also referred to as a base fat and oil composition) in which the fat and oil before plasticization (crystallization) is in a molten state is used at 50 ° C. or higher. A method of mixing or adding a powdered fat or oil composition containing a fat or oil powder having a melting point and a two-chain long β-type crystal and cooling and plasticizing (crystallizing) it by a cooling plasticizing device such as a botator, a combinator, or a perfector can be mentioned. Be done. Shortening and margarine may be mixed with sugars such as sugar and liquid sugar and processed into sugar cream, butter cream and the like. When the oil / fat composition of the present invention is solid roux, for example, wheat flour is added to the heat-dissolved oil / fat, mixed, and roasted by heating while stirring at about 110 to 120 ° C. Here, spices such as curry powder and auxiliary materials such as salt, sugars, and seasonings are mixed and stirred to prepare a base oil / fat composition in a melted state. Further, the base oil / fat composition is cooled to a product temperature of about 50 ° C. while stirring, and then the powdered oil / fat composition containing the oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals is mixed and stirred to make it uniform. It is a composition (ru). Further, a method of obtaining solid roux by putting the obtained roux in a mold and solidifying it by a cooling method such as air cooling (for example, cooling at 0 to 25 ° C. for 5 to 120 minutes) can be mentioned.

The base oil / fat composition may be a composition obtained by removing a powdered oil / fat composition containing an oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal from the final oil / fat composition. The temperature of the base oil / fat composition in the melted state is preferably -5 ° C. or lower, which is the melting point of the oil / fat powder contained in the powdered oil / fat composition, and more preferably −10, the melting point of the oil / fat powder contained in the powdered oil / fat composition. It is below ° C. For example, when the melting point of the fat / oil powder contained in the powdered fat / oil composition is 55 ° C., the temperature of the base fat / oil composition in the molten state is preferably 50 ° C. or lower. The ratio of mixing the powder fat and oil composition containing the fat and oil powder having a melting point of 50 ° C. or higher and the 2-chain long β-type crystal and the base fat and oil composition is the fat and oil powder having a melting point of 50 ° C. or higher and the 2-chain long β-type crystal. The mass ratio is preferably 0.5: 99.5 to 30:70, more preferably 1: 99 to 20:80, and even more preferably 1: 99 to 20:80, based on the fat and oil contained in the base fat and oil composition. It is 2:98 to 13:87, more preferably 3:97 to 8:92.

In the fat and oil composition of the present invention, a powdered fat and oil composition containing a fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is mixed with a base fat and oil composition in a melted state in a state where the fat and oil powder is not melted. After that, it may be cooled and solidified. The cooling conditions for cooling solidification are not particularly limited. The cooling conditions may be set to be stronger (faster cooling rate) than, for example, −20 ° C./min. However, the oil and fat composition of the present invention may be cooled under slower cooling conditions. The slower cooling conditions may be set to, for example, −5 ° C./min or less and −20 ° C./min or higher, or weaker than −5 ° C./min (slow cooling rate). That is, the fat and oil composition of the present invention can suppress the coarsening of fat and oil crystals containing palm stearin even with slow cooling.

The oil and fat composition of the present invention may be temperature-controlled after cooling and solidifying. More specifically, the cooled and solidified oil / fat composition may be temperature-controlled at preferably 15 to 45 ° C., more preferably 18 to 40 ° C., still more preferably 20 to 35 ° C. The temperature control time may be set to any time, for example, 3 hours or more, 6 hours or more, 12 hours or more, 24 hours or more, 36 hours or more, 48 hours or more. The upper limit of the temperature control time is not set in particular. However, it may be set to any time of 240 hours or less, 168 hours or less, 120 hours or less, 72 hours or less. In summer, the temperature may be adjusted by leaving it indoors. The temperature control stabilizes the structure of the fat crystals contained in the fat composition of the present invention.

<Use of oil and fat composition>
The fat and oil composition of the present invention can be applied to general fat and oil composition applications. For example, the oil and fat composition of the present invention can be used as a shortening margarine for kneading or folding into a bakery dough in a confectionery bakery. It can also be used for spreading and coating on bakery foods such as bread and confectionery, and for creams such as sugar cream and butter cream. Further, for example, the oil and fat composition of the present invention can be used as a solid roux in various stew sauces such as curry stew and white sauce.

Next, the present invention will be described in more detail with reference to an example. However, the present invention is not limited to these. Also. In the following, "%" indicates mass% unless otherwise specified.

<Analysis method>
-Trans fatty acid The trans fatty acid content of fats and oils was measured by a gas chromatography method according to AOCS Ce1f-96.
-Triacylglycerol The content of each triacylglycerol in fats and oils was measured by a gas chromatography method (according to AOCS Ce5-86). The symmetry of triacylglycerol was measured by silver ion column chromatography (J. High Resol. Chromatogr., 18, 105-107 (1995)).
-X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Co., Ltd.), using CuKα (λ = 1.542 Å) as the radiation source, using a Cu filter, output 1.6 kW, operating angle 0.96 ~ The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. From this measurement, when it had only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it was judged that all of the fat and oil components were β-type fat and oil crystals.
From the results of the above X-ray diffraction measurement, the peak intensity ratio = [intensity of the characteristic peak of β type (2θ = 19 ° (4.6 Å)) / (characteristic peak of α type (and β'type)). (2θ = 21 ° (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index showing the abundance of β-type fat crystals. When the peak intensity ratio is 0.8 or more, it can be said that the fat crystals are substantially β-type.

^{Loose bulk density The loose bulk density (g / cm 3} ) of the powdered oil and fat composition obtained in Examples and the like is obtained by using a graduated cylinder with an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder. The composition was sparsely filled by dropping it, the mass (g) of the composition was measured and the volume (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
-Aspect ratio For particles arbitrarily selected by observing directly with a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and using image analysis type particle size distribution measurement software (Mac-View manufactured by Mountech Co., Ltd.). The length in the major axis direction and the length in the minor axis direction were measured, and the average value of the measured numbers was measured.
・ Aspect ratio (2)
(A) Aspect ratio of particles of the powdered oil / fat composition A (paragraph 0058) of the present invention (2)
Since the powdered oil / fat composition A of the present invention has a plate-like shape, it is difficult to measure the thickness of particles from a micrograph. Therefore, the thickness of the particles was measured from a micrograph when the powdered oil / fat composition A was attached to the glass beads. As the value of the major axis, the average particle size (d50) measured based on the laser diffraction / scattering method was used.
Specifically, by adding and mixing the powder oil / fat composition A to the glass beads (manufactured by AS ONE Corporation, model number BZ-01, size 0.105 to 0.125 mmφ), the powder oil / fat composition A is formed on the surface of the glass beads. Was attached, and the state was photographed with a 3D real surface view microscope VE-8800 (manufactured by KEYENCE CORPORATION). The length in the vertical direction from the adhesion surface of the particles of one powder oil / fat composition A adhering to the surface of the glass beads was measured as the thickness of the particles, and the average value of the thicknesses of a total of 25 particles was taken. The value was taken as the value of the particle thickness of the powdered oil / fat composition A.
FIG. 2 is one of the electron micrographs (1500 times) used for measuring the particle thickness of the powdered oil / fat composition A. In this photograph, the lengths of the straight lines (2 places) in the photograph are shown. (The length of the particles adhering to the surface of the glass beads in the vertical direction from the adhering surface) was measured as the thickness of the particles of the powdered oil / fat composition A.
As the value of the major axis, the average particle size (d50) measured based on the above-mentioned laser diffraction / scattering method was used.
The aspect ratio (2) [= major axis / thickness] was determined from the values of the major axis and the thickness of the particles of the powdered oil / fat composition A measured in this manner.
(A) Aspect ratio of particles of powdered oil / fat composition a (paragraph 0058) (2)
Most of the powdered oil / fat composition a is spherical, and the major axis and the thickness of each particle can be directly measured from the electron micrograph of the particles. Therefore, the major axis and thickness (length and width) of each particle in the photograph taken with the 3D real surface view microscope VE-8800 (manufactured by KEYENCE CORPORATION) were measured. The aspect ratio (2) was obtained for each particle, and the average value of the aspect ratios (2) of a total of 20 particles was taken as the aspect ratio (2) of the particles.
-Average particle size (d50)
The measurement was performed based on the laser diffraction / scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The measured average particle size is a value of a diameter (d50) in which the large side and the small side have equal amounts when the powder is divided into two from a certain particle size.

<Preparation of powdered oil and fat composition>
The following powder fat and oil compositions A and a were prepared.
(1) Powdered oil / fat composition A
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, melting point 67.3 ° C., manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. After maintaining at 0.5 ° C. for complete melting and cooling in a constant temperature bath at 60 ° C. for 12 hours to form solid matter having voids with increased volume and completing crystallization, room temperature (25 ° C.) ) Cooled to the state. By mechanically crushing the obtained solid matter, powdered fat crystals (loose bulk density: 0.2 g / cm ³ , aspect ratio: 1.6, aspect ratio (2): 4.6, average particle size 8. 0 μm, X-ray diffraction measurement diffraction peak: 2 chain length, characteristic peak 4.6 Å, peak intensity ratio: 0.89) was obtained. This oil / fat powder was designated as powdered oil / fat composition A.
(2) Powdered oil / fat composition a
^{Powdered fat crystals (loose bulk density: 0.5 g / cm 3} , aspect ratio: 1.1, aspect ratio (2): by spray cooling with a spray cooler using palm extremely hardened oil (melting point 58 ° C.) as a raw material. 1.1, average particle size 121 μm, X-ray diffraction measurement diffraction peak: 2 chain length, characteristic peak 4.2 Å, peak intensity ratio: 0.03) were obtained. This oil / fat powder was designated as a powdered oil / fat composition a.

<Preparation of edible oils and fats>
(1) Palm stea (one-stage dry fractionated solid part of palm oil, iodine value 30.6, PPP content 31.6% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used. It may be abbreviated as PST.
(2) Palm oil (iodine value 52, manufactured by Nisshin Oillio Group Co., Ltd.) was used. It may be abbreviated as PMO.
(3) Random transesterification palm olein (iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) was used. It may be abbreviated as IEPL56.
(4) Rapeseed oil (iodine value 113, HU2 + U3 content 96.8% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used. It may be abbreviated as RSO.
(5) Extra virgin olive oil (iodine value 83, HU2 + U3 content 95.6% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used. It may be abbreviated as EVO.
(6) Rapeseed extremely hydrogenated oil (iodine value 1, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used. It may be abbreviated as FHRSO.
(7) Hyelsin rapeseed extremely hydrogenated oil (iodine value 1, saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acids 47.0% by mass, manufactured by Yokoseki Oil & Fat Industry Co., Ltd.) was used. It may be abbreviated as FHERSO.

<Preparation of plastic fat composition>
The plastic fat and oil compositions (shortenings) of Examples 1 to 5 were prepared according to the formulations shown in Table 1 according to the following production procedures 1 to 4. The state of the surface structure of each shortening after standing for 1 week in an environment of 20 ° C. was observed. The results are shown in Table 1.

(Manufacturing procedure)
1. 1. The base fat composition was mixed according to the formulation of the base fat composition in Table 1 and melted at 80 ° C.
The temperature of the base fat / oil composition melted in 2.1 was adjusted to 50 ° C., and the powdered fat / oil composition was added according to Table 1.
After adding the powdered fat and oil composition in 3.2, the mixture was stirred with a mixer to obtain a dispersion in which the powdered fat and oil composition was sufficiently dispersed.
The dispersion of 4.3 was taken in a cup and allowed to stand in an environment of 20 ° C. to precipitate oil and fat crystals to prepare shortening. The cooling rate was slower than −5 ° C./min.

(Manufacturing and evaluation of sugar cream)
Each of the plastic fat and oil compositions (shortening) of Examples 1 to 5 and powdered sugar were mixed at a ratio of 1: 1 and whipped with a mixer until the specific gravity became 0.6 to prepare a sugar cream. The texture of the obtained sugar cream was evaluated by a confectioner with 24 years of experience as a craftsman. The results are shown in Table 1.

(Manufacturing and evaluation of flavor oil paste)
The RSO contained in the base oil / fat composition of Example 1 was changed to EVO, and the plastic oil / fat composition (olive oil-containing paste) of Example 6 (comparative) was prepared in the same manner as in Example 1. Further, 10 parts by mass of the powdered fat and oil composition A was added and dispersed in the above production procedures 2 and 3 with respect to 100 parts by mass of the base fat and oil composition of Example 1, and the plastic fat and oil composition of Example 7 (containing olive oil) was added and dispersed. Paste) was prepared. After allowing to stand in an environment of 20 ° C. for 7 days, the plastic fat and oil compositions of Examples 6 and 7 were stretched and the state inside the tissue was observed. The structure of Example 6 was grainy and rough (FIG. 3), whereas the structure of Example 7 was grainless and very smooth (FIG. 4).

<Preparation of fats and oils for solid roux>
The fats and oils for solid roux of Examples 8 to 12 were prepared according to the formulation shown in Table 2 by the same production procedure as in <Preparation of plastic fat and oil composition>. The state of the surface structure of the fat and oil for solid roux after standing for 1 week in an environment of 20 ° C. was observed. By observing the state of fats and oils for solid roux, the properties of solid roux using it can be indirectly evaluated. The results are shown in Table 2.

(Preparation and evaluation of solid roux)
Using the fats and oils of Examples 8 and 11, solid curry roux was prepared by the following method.
For the fats and oils of Example 8, 100 g of fats and oils and 100 g of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, the product temperature of the mixture of fat and oil and wheat flour was lowered to about 110 ° C. while stirring and mixing, and 30 g of curry powder, 28 g of salt, 26 g of seasoning, and 17 g of sugar were sequentially added. Curry roux was prepared by further stirring and mixing. Further, the curry roux was cooled to a product temperature of 55 ° C. while stirring, poured into a polypropylene mold, and cooled in a refrigerator to prepare the solid curry roux of Example 8. For the fat and oil of Example 11, first, 97.6 g of the base fat and oil composition and 100 g of wheat flour are mixed, and 2.4 g of the powdered fat and oil composition A is sufficiently added to the curry roux cooled to a product temperature of 55 ° C. A solid curry roux was prepared in the same manner as in Example 8 except that the mixture was stirred in the same manner as in Example 8. Whitening was observed in some places in the solid roux using the fat and oil of Example 8, but almost no whitening was observed in the solid roux using the fat and oil of Example 11.

Claims (11)

An oil / fat composition containing a powdered oil / fat composition.
The powdered oil / fat composition contains an oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals.
The fat composition contains palm stearin,
The fat and oil composition. The oil / fat composition according to claim 1, wherein the ratio of the oil / fat powder to the oil / fat contained in the oil / fat composition is 0.5 to 30% by mass. The fat or oil composition according to claim 1 or 2, wherein the content of palm stearin in the fat and oil contained in the fat and oil composition is 10 to 70% by mass. The fat or oil composition according to any one of claims 1 to 3, wherein the fat and oil contained in the fat and oil composition further contains palm-based fat and oil other than palm stearin. The oil / fat composition according to any one of claims 1 to 4, wherein the content of tripalmitin (PPP) in the oil / fat contained in the oil / fat composition is 3 to 30% by mass. The oil / fat composition according to any one of claims 1 to 5, wherein the oil / fat powder has an average particle size of 50 μm or less. The oil / fat composition according to any one of claims 1 to 6, wherein the particles of the oil / fat powder have a plate-like shape having an aspect ratio (2) of 2.5 or more. The oil and fat powder contains one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and the carbon number x is an integer selected from 14 to 22. Item 2. The oil / fat composition according to any one of Items 1 to 7. The oil / fat composition according to any one of claims 1 to 8, wherein the loosened bulk density of the powdered oil / fat composition is 0.05 to 0.6 g / cm ^3. A food containing the oil / fat composition according to any one of claims 1 to 9. Any of claims 1 to 9, which comprises a step of dispersing a powdered fat or oil composition containing a fat or oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal in a base fat or oil composition in a melted state and then cooling the composition. The method for producing an oil / fat composition according to item 1.

Images