JP2021101731A - Plastic fat composition, food product, texture improver, storage stability improver and method - Google Patents

Abstract

To provide: a plastic fat composition capable of applying a melting-in-mouth feeling, crispy feeling, soft feeling and moist feeling excellent to a burned product even when stored in a chilled temperature range; a food product having the added plastic fat composition; a texture improver of the burned product; a storage stability improver of the burned product; a method for improving the texture of the burned product; and a method for improving the storage stability of the burned product.SOLUTION: A plastic fat composition includes cellulose ether having 200 mPa s or less of a viscosity of a 1% aqueous solution at 60°C and one or more enzymes selected from a group consisting of a carbohydrate degrading enzyme and phospholipid degrading enzyme. The mass of oleic acid bonded to the 2-position of triglyceride included in the plastic fat composition is 25 mass% or more and 55 mass% or less to the mass of the entire fatty acid bonded to the 2-position of the triglyceride included in the plastic fat composition.SELECTED DRAWING: None

Description

The present invention relates to plastic fat and oil compositions, foods, texture improvers, storage stability improvers and methods.

Conventionally, baked products such as bread and confectionery have been required to have a texture such as melting in the mouth, crispness, fluffiness, and citrus. The fluffy texture means that when you put it in your mouth, it has a fluffy texture, and when you chew it, it has a moderate elasticity while having softness, and the baked product becomes lumpy in your mouth. Says a texture that is difficult to become.

In particular, breads to be combined with foodstuffs such as sandwiches are distributed and sold in the chilled temperature range because it is necessary to consider the storage of the foodstuffs.

However, since baked products such as breads and confectionery are mainly composed of starches such as wheat flour, aging due to starch, ingredients such as sandwiches deprive the dough of water, and bread from the ingredients, especially in the chilled temperature range. Moisture is transferred to and the texture is deteriorated.

Therefore, various methods have been developed for improving the texture of baked products and for suppressing the deterioration of texture caused by storage of bread and confectionery in the chilled temperature range.

For example, Patent Document 1 discloses a bread dough containing a predetermined plastic oil / fat composition containing a random transesterified oil / fat of palm superolein, etc., mixed with gelatinized swelling-suppressing starch and baked. It is described that such bread is less likely to cause the aging phenomenon at the refrigerating temperature, and it is described that the evaluation of the moist feeling (sit feeling) was good.

Patent Document 2 discloses a plastic fat / oil composition for chilled bread / cake containing a predetermined fat / oil, and according to the plastic fat / oil composition, softness (fluffy feeling) and moistness in storage in a chilled temperature range. (Chilled feeling), it is described that the evaluation of meltability in the mouth was good.

Patent Document 3 discloses bread in which hydroxypropylmethylcellulose (HPMC) is blended in bread dough, and by blending HPMC in bread dough, the baked product has a moist texture (citrus texture). Is described.

Patent Document 4 discloses an oil / fat composition containing phytic acid, an alkali salt of phytic acid or an alkali metal salt of phytic acid in a predetermined amount, and adjusting the pH of the aqueous phase to 1 to 5. By adding a predetermined amount of one or more selected from curdran, carboxymethyl cellulose, carrageenan, gelatin or tamarind seed gum to the fat composition, the crust layer can be thinned and a white and soft bread can be produced. Are listed.

Japanese Unexamined Patent Publication No. 2013-10974 Japanese Unexamined Patent Publication No. 2013-34418 Japanese Unexamined Patent Publication No. 2013-215158 Japanese Unexamined Patent Publication No. 6-22690

However, the baked products containing the plastic fat and oil compositions described in Patent Documents 1 to 4 still do not have a sufficient feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of citrus during storage in the chilled temperature range.

The present invention has been made in view of the above circumstances, and is a plastic fat or oil composition capable of imparting an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to a baked product even when stored in a chilled temperature range, and such a plastic fat and oil composition. An object of the present invention is to provide a food product to which a plastic fat / oil composition is added. Another object of the present invention is to provide an agent for improving the texture of a baked product, an agent for improving the storage stability of a baked product, a method for improving the texture of a baked product, and a method for improving the storage stability of a baked product. To do.

The present inventors have found that the texture of a baked product at the time of storage in a chilled temperature range is improved by adding a cellulose ether having a predetermined property and a sugar-degrading enzyme or a phospholipid-degrading enzyme to a predetermined fat and oil. , The present invention has been completed. More specifically, it is an object of the present invention to provide the following.

(1) A plastic fat / oil composition, which is a plastic fat / oil composition.
The mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. Is below
Contains cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less.
A plastic fat-and-fat composition containing one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes.

(2) The mass of lauric acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 1.0 mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. % Or more and 21.0% by mass or less, according to (1).

(3) The plastic oil / fat composition according to (1) or (2), wherein the cellulose ether contains hydroxypropylmethyl cellulose.

(4) The plastic fat / oil composition according to (3), wherein the content of the hydroxypropylmethyl cellulose is 0.001 to 5% by mass with respect to the total mass of the composition.

(5) The plastic fat / oil composition according to any one of (1) to (4), which further contains a thickening polysaccharide.

(6) Further containing polyglycerin condensed ricinoleic acid ester,
Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition, the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass, as described in (1) to (5). The plastic oil / fat composition according to any one.

(7) The plastic fat / oil composition according to any one of (1) to (6), which is used for kneading confectionery or bread making or for roll-in.

(8) The plastic oil / fat composition according to (7), which is used for producing confectionery or bread stored in a chilled temperature range.

(9) The plastic oil / fat composition according to (7) or (8), which is used for producing bread containing foodstuffs.

(10) A food product to which the plastic fat / oil composition according to any one of (1) to (9) is added.

(11) The food according to (10), which is a confectionery or bread stored in a chilled temperature range.

(12) An agent for improving the texture of baked products, which is added to a plastic fat / oil composition for confectionery or bread making.
A texture improving agent containing cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less, and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid degrading enzymes.

(13) An agent for improving the storage stability of a baked product, which is added to a plastic fat / oil composition for confectionery or bread making.
A storage stability improver containing a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid degrading enzymes. ..

(14) Confectionery or bread-making with cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes. A method for improving the texture of a baked product of a dough to which the plastic fat / oil composition is added by blending the plastic fat / oil composition for use.

(15) Confectionery or bread-making with cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes. A method for improving the storage stability of a baked product of a dough to which the plastic fat / oil composition is added by blending the plastic fat / oil composition for use.

According to the present invention, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to a baked product even at the time of storage in a chilled temperature range.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Plastic oil / fat composition>
In the plastic fat and oil composition of the present invention, the mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition is relative to the mass of the entire fatty acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition. It contains cellulose ether having a viscosity of 25% by mass or more and 55% by mass or less and a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less, and is selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes. Contains one or more enzymes. With such a structure, the plastic oil / fat composition of the present invention can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product. In particular, according to the plastic fat / oil composition of the present invention, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product even at the time of storage in the chilled temperature range. In the present invention, the "chilled temperature range" refers to a temperature range of 15 ° C to 0 ° C.

In the plastic fat / oil composition of the present invention, the cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less (hereinafter, may be abbreviated as “cellulose ether”) has a low viscosity and is soluble in water. It is easy, hard to harden, and has high water retention. By blending such a cellulose ether into the dough of the baked product in a state of being blended in the plastic fat / oil composition (especially when stored in the chilled temperature range), the baked product has an excellent melting feeling in the mouth and a crisp feeling. It is presumed that it can give a fluffy feeling and a chilled feeling. In addition, the present inventors have unexpectedly added a sugar-degrading enzyme or a phospholipid-degrading enzyme to a baked dough in a state of being blended in a plastic fat / oil composition (particularly in a chilled temperature range). It was found that the baked product can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling. In addition, the present inventors have determined the mass of oleic acid bound to the 2-position of triglyceride contained in the plastic fat-and-fat composition with respect to the mass of the entire fatty acid bound to the 2-position of triglyceride contained in the plastic fat-and-fat composition (hereinafter referred to as the present invention). In the specification, the "second-position oleic acid amount" may be abbreviated as 25% by mass or more and 55% by mass or less, so that the baked product has an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling ( In particular, it was also found that it is possible to impart a fluffy feeling and a feeling of plasticity). For the above reasons, it is presumed that the plastic fat and oil composition of the present invention can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, particularly to a baked product stored in a chilled temperature range.

(Fat and oil)
The plastic oil / fat composition of the present invention is not particularly limited as long as the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, but if the amount of 2-position oleic acid is too small, it is baked in a chilled temperature range. In the product, the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of chilling may be reduced. Therefore, since it is possible to impart an excellent melting feeling, crispness, fluffy feeling, and citrus feeling to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic fat composition of the present invention is 29% by mass or more. It is preferably 33% by mass or more, more preferably 37% by mass or more, and particularly preferably 40% by mass or more. On the other hand, even if the amount of 2-position oleic acid is excessive, the baked product stored in the chilled temperature range may have a reduced feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of citrus. Therefore, since it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic fat composition of the present invention is 51% by mass or less. It is preferably 49% by mass or less, more preferably 47% by mass or less, and particularly preferably 45% by mass or less.

In the plastic fat / oil composition of the present invention, the mass of lauric acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition (hereinafter referred to as). In the present specification, it may be abbreviated as "amount of 2-position lauric acid"), and is not particularly limited, and may be, for example, 0 to 30% by mass with respect to the total mass of fats and oils, but 2-position lauric acid. If the amount of acid is too small, the baked product stored in the chilled temperature range may have a reduced feeling of melting in the mouth and a feeling of crispness (particularly, a feeling of crispness). Therefore, since it is possible to impart an excellent melt-in-the-mouth feeling and crispness (particularly, crispness) to the baked product stored in the chilled temperature range, the amount of 2-position lauric acid in the plastic oil / fat composition of the present invention is 1.0 mass by mass. % Or more, more preferably 3.0% by mass or more, and even more preferably 9.0% by mass or more. On the other hand, in the plastic oil / fat composition of the present invention, if the amount of 2-position lauric acid is excessive, the fluffy feeling and the citrus feeling (particularly, the fluffy feeling) may be lowered in the baked product stored in the chilled temperature range. .. Therefore, since it is possible to impart an excellent fluffy feeling and citrus feeling (particularly, fluffy feeling) to the baked product stored in the chilled temperature range, the triglyceride in which lauric acid is bonded at the 2-position in the plastic fat and oil composition of the present invention. The total content is preferably 21.0% by mass or less, more preferably 16.0% by mass or less, and further preferably 14.0% by mass or less with respect to the total mass of fats and oils.

In the present invention, the mass of the SSS-type triglyceride (trisaturated fatty acid glyceride) with respect to the total mass of the fat and oil is not particularly limited, and may be, for example, 5 to 35% by mass. In the present specification, "S" means a saturated fatty acid constituting a fat or oil, and "U" means an unsaturated fatty acid constituting a fat or oil. The 1, 2, and 3 positions of triglyceride mean the positions to which the constituent fatty acids are bound.

The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), and lauric acid (12). ), Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), bechenic acid (22), lignoceric acid (24) and the like. The numerical notation in parentheses for the saturated fatty acid is the carbon number of each fatty acid. The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, may be the same saturated fatty acid or different saturated fatty acids.

The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and oleic acid. Acids (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like can be mentioned. .. In the numerical notation in parentheses for the above unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds. The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, may be the same unsaturated fatty acid or different unsaturated fatty acids.

In the plastic fat and oil composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride in which oleic acid is bonded at the 2-position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is oleic acid include SOS-type triglyceride, SOU-type triglyceride, and UOU-type triglyceride, but are not particularly limited. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. Since it is easy to suppress the feeling of stickiness due to storage of the baked product in the chilled temperature range, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded at the 2nd position is a saturated fatty acid, the number of carbon atoms is 4 to 24. It is preferably a saturated fatty acid. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bonded to the 2nd position are unsaturated fatty acids, unsaturated fatty acids having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1) 1), linoleic acid (18: 2), linolenic acid (18: 3), oleic acid (20: 1)) and the like are preferable. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbons) Number 16 unsaturated fatty acids (palmitoleic acid (16: 1)), number 18 unsaturated fatty acids (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3)), carbon It is preferably an unsaturated fatty acid of number 20 (eicosenoic acid (20: 1))) or the like.

In the plastic fat and oil composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride in which lauric acid is bonded at the 2-position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is lauric acid include SLS-type triglyceride, SLU-type triglyceride, and ULU-type triglyceride, but are not particularly limited. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. Since the baked product stored in the chilled temperature range can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position are saturated fatty acids. If it is, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position are unsaturated fatty acids, unsaturated fatty acids having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18:) 1), linoleic acid (18: 2), linolenic acid (18: 3), oleic acid (20: 1)) and the like are preferable. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbons) Numbers 16 to 20 of unsaturated fatty acids (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1))) Etc. are preferable.

In the plastic fat and oil composition of the present invention, the content of the constituent fatty acids which are saturated fatty acids is not particularly limited and may be in the range of, for example, 20 to 70% by mass, but with respect to the mass of the constituent fatty acids of the whole fat and oil. If it is too small, the baked product stored in the chilled temperature range may have a reduced feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of saturation. From this, in the plastic fat and oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is preferably 30% by mass or more, preferably 35% by mass or more, based on the mass of the constituent fatty acid of the whole fat and oil. More preferably, it is more preferably 41.0% by mass or more, and particularly preferably 48% by mass or more. On the other hand, in the plastic fat and oil composition of the present invention, even if the content of the constituent fatty acids which are saturated fatty acids is excessive with respect to the mass of the constituent fatty acids of the whole fat and oil, the baked product stored in the chilled temperature range melts in the mouth. The feeling, crispness, fluffy feeling, and saturation feeling may be reduced. From this, in the plastic fat and oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is preferably 60% by mass or less, preferably 57% by mass or less, based on the mass of the constituent fatty acid of the whole fat and oil. More preferably, it is more preferably 54% by mass or less, and particularly preferably 52% by mass or less.

The plastic fat and oil composition of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but as the intake of trans fatty acids increases, LDL cholesterol when ingested by the human body increases. Can be done. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of the trans fatty acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat and oil, and is 5% by mass. It is more preferably less than%, more preferably less than 3% by mass, and particularly preferably less than 2% by mass.

In the present invention, the content of oleic acid bound to the 2-position of triglyceride, the content of lauric acid bound to the 2-position of triglyceride, and the content of trisaturated fatty acid glyceride in fats and oils are measured by gas chromatography (reference). It is carried out by the oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"). As for the content of oleic acid bound to the 2-position of triglyceride and the content of lauric acid bound to the 2-position of triglyceride, the monoacylglycerin fraction after treatment with a lipase solution is gas as described in the above test method. The total amount of fats and oils (the total mass of the 2-position constituent fatty acids of fats and oils), which is the total peak area measured by chromatography, is used as a reference.

In the present invention, the content of saturated fatty acids in fats and oils is determined by the gas chromatograph method (reference fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph)". Method) ”)). The content of saturated fatty acids is based on the total amount of fats and oils (the total mass of fatty acids constituting the fats and oils), which is the total peak area measured by gas chromatography as in the above test method.

In the present invention, the content of trans fatty acid in fats and oils is measured by a gas chromatograph method (reference fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary)". Gas chromatograph method) ”).

In the present invention, the iodine value of each fat and oil described later is measured by the standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wis-cyclohexane method)". ..

(Cellulose ether)
The plastic fat / oil composition of the present invention contains a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less.

The cellulose ether contained in the plastic oil / fat composition is not particularly limited as long as the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less, but for example, the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less. Some Hydroxypropyl Methyl Cellulose (HPMC), Methyl Cellulose (MC), Ethylhexyl Ethyl Cellulose (EHEC), Hydroxybutyl Methyl Cellulose (HBMC), Hydroxyethyl Methyl Cellulose (HEMC), Carboxymethyl Cellulose (CMC), Hydroxyethyl Cellulose (HEC), Hydroxypropyl Cellulose (HPC) ) Etc. can be mentioned. Hydroxypropyl methylcellulose is preferable because it can give a baked product stored in a chilled temperature range an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling. In particular, the lower the viscosity, the better the melt-in-the-mouth feeling, the crisp feeling, the fluffy feeling, and the citrus feeling can be given to the baked product stored in the chilled temperature range. Therefore, the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa · s or less. Cellulose ether is preferable, cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 120 mPa · s or less is more preferable, cellulose ether having a viscosity of 100 mPa · s or less is further preferable, and cellulose ether having a viscosity of less than 100 mPa · s is particularly preferable. Cellulose ethers of 80 mPa · s or less are even more preferable, cellulose ethers of 70 mPa · s or less are even more preferable, and cellulose ethers of 50 mPa · s or less are most preferable. Regarding the lower limit of the viscosity of the cellulose ether, for example, the cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 1.0 mPa · s or more may be used. Cellulose ether may be used alone or in combination of two or more. Commercially available products of cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less include, for example, Metrose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd.) and Metrose NE-4000 (Shin-Etsu Chemical Co., Ltd.) which are hydroxypropyl methylcellulose. (Manufactured by Co., Ltd.) and Methyl cellulose K4M (manufactured by Dow Chemical Co., Ltd.).

In the plastic fat / oil composition of the present invention, the content of hydroxypropylmethylcellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less is not particularly limited, and may be, for example, 0.0001 to 10% by mass. However, if it is too small, the baked product stored in the chilled temperature range may have a reduced feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of plasticity. Therefore, since the baked product stored in the chilled temperature range can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, it contains hydroxypropylmethyl cellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less. The amount is preferably 0.001% or more, more preferably 0.5% by mass or more, and further preferably 1% by mass or more with respect to the total mass of the composition. On the other hand, if the content of hydroxypropylmethylcellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less is excessive, the softness, crispness, and melting in the mouth of the baked product may decrease. From this, the content of hydroxypropylmethylcellulose having a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less is preferably 5% by mass or less, preferably 4% by mass or less, based on the total mass of the composition. More preferably, it is more preferably 3% by mass or less.

When the plastic oil / fat composition of the present invention contains water, the cellulose ether may be contained in either the oil phase or the aqueous phase constituting the plastic oil / fat composition, but it is preferably contained in the oil phase. As a result, a large amount of cellulose ether is dispersed in the fat and oil, and it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range. From this viewpoint, it is preferable that the amount of cellulose ether contained in the oil phase is large, and specifically, 60% by mass or more of the total amount of cellulose ether contained in the plastic oil / fat composition is preferably contained in the oil phase. , 70% by mass or more is more preferably contained in the oil phase, 80% by mass or more is further preferably contained in the oil phase, and 90% by mass or more is further preferably contained in the oil phase, 95% by mass or more. It is most preferable that the above is contained in the oil phase.

The viscosity of a 1% aqueous solution of cellulose ether at 60 ° C. is measured with an SV type viscous meter SV-10 (manufactured by A & D Co., Ltd.). The "1% aqueous solution" means that the content of the cellulose ether with respect to the total mass of the aqueous solution is 1% by mass in the cellulose ether aqueous solution containing only the cellulose ether with respect to the total mass of the aqueous solution.

Further, the plastic fat / oil composition of the present invention may or may not contain cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of more than 200 mPa · s. Examples of such cellulose ethers include Metcel 250M (manufactured by Dow Chemical Co., Ltd.), which is hydroxypropylmethyl cellulose.

(Glycolytic enzyme, phospholipid degrading enzyme)
The plastic fat-and-fat composition of the present invention contains one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes. As a result, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range.

The type of glycolytic enzyme is not particularly limited, and for example, α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, glucose oxidase, cellulase, purulanase, hemicellulase, pectinase, alabanase, dextranase, etc. Glucanase, mannanase, etc. can be mentioned, and among these, the glycolytic enzyme is α-amylase because it can give an excellent melting feeling, crispness, fluffy feeling, and citrus feeling to the baked product stored in the chilled temperature range. , Glucose oxidase, β-amylase, xylanase, galactanase are preferable. The glycolytic enzyme may be used alone or in combination of two or more.

The type of phospholipid-degrading enzyme is not particularly limited, and examples thereof include phospholipase A (phospholipase A1, phospholipase A2), phospholipase B, phospholipase C, phospholipase D, etc., among which these are stored in a chilled temperature range. Phospholipase A is preferable as the phospholipid-degrading enzyme because it can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product. The phospholipid degrading enzyme may be used alone or in combination of two or more.

In the plastic fat-and-fat composition of the present invention, the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is not particularly limited, and for example, with respect to the mass of the entire composition. It may be in the range of 0.00001 to 1% by mass, but if it is too small, the excellent melting feeling, crispness, fluffy feeling, and citrus feeling of the baked product stored in the chilled temperature range may be lowered. .. From this, the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is preferably 0.0001% by mass or more with respect to the total mass of the composition. , 0.0002% by mass or more, more preferably 0.0003% by mass or more, particularly preferably 0.001% by mass or more, and preferably 0.005% by mass or more. It is even more preferable, and most preferably 0.01% by mass or more. On the other hand, if the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is excessive, the dough may become sticky and workability may be reduced. From this, it is preferably 1% by mass or less, and more preferably 0.5% by mass or less. The content of these enzymes may be the amount of the glycolytic enzyme alone or the amount of the phospholipid-degrading enzyme alone.

(Polyglycerin condensed ricinoleic acid ester)
The plastic fat / oil composition of the present invention may or may not further contain a polyglycerin condensed ricinoleic acid ester, but by containing it, the calcined product obtained by containing it can be stored in a chilled temperature range. Excellent crispness. From this, it is preferable that the plastic oil / fat composition of the present invention contains a polyglycerin condensed ricinoleic acid ester. In particular, the baked product obtained by containing the polyglycerin condensed ricinoleic acid ester together with the thickening polysaccharide is excellent in crispness and citrus feeling when stored in the chilled temperature range. For this reason, it is preferable that the plastic oil / fat composition of the present invention contains both a polyglycerin condensed ricinoleic acid ester and a thickening polysaccharide.

The type of the polyglycerin condensed ricinoleic acid ester is not particularly limited, and examples thereof include a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 2 to 10. Commercially available products include SY Glycer CR-ED (polytype) SY Glycer CR-310 (tetraglycerin degree of polymerization 4), SY Glycer CR-500 (hexaglycerin degree of polymerization 6), and Taiyo, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Examples thereof include Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), and Sunsoft 818SK (hexaglycerin degree of polymerization 6) manufactured by Kagaku Co., Ltd. Of these, among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition of the present invention, the degree of polymerization of glycerin is 4 because it is possible to impart an excellent crispness to the baked product stored in the chilled temperature range. It is preferable that the polyglycerin condensed ricinoleic acid ester having a degree of ~ 6 has the largest mass. The polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is usually a mixture of glycerin or polyglycerin having a different degree of polymerization obtained by heating glycidol, epichlorohydrin or the like and conducting a polycondensation reaction. Therefore, in the commercially available product, it is a mixture of polyglycerin condensed ricinoleic acid esters of glycerin having different degrees of polymerization, and the degree of polymerization of glycerin in the above-mentioned commercially available product shows the highest degree of polymerization of glycerin. In particular, from the viewpoint of imparting an excellent crispness to a baked product stored in a chilled temperature range, a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin having a degree of polymerization of glycerin 6). Condensed ricinoleic acid ester) is preferably used. The degree of condensation of ricinoleic acid in the polyglycerin condensed ricinoleic acid ester is not particularly limited, and for example, those having a degree of condensation of 2 to 10 can be used.

The content of the polyglycerin-condensed ricinoleic acid ester is not particularly limited, but in particular, since it is possible to impart an excellent crispness to the baked product stored in the chilled temperature range, it is 0. It is preferably 001 to 5.0% by mass, more preferably 0.005 to 4.0% by mass, further preferably 0.01 to 2.0% by mass, and 0.1 to 1%. Most preferably, it is 0.0% by mass. In particular, among the polyglycerin-condensed ricinoleic acid esters having a total degree of polymerization contained in the plastic oil / fat composition of the present invention, the polyglycerin-condensed ricinoleic acid ester having a degree of polymerization of 4 to 6 has the largest mass, especially chilled. The content of the polyglycerin condensed ricinoleic acid ester is preferably within the above range because it can impart an excellent crispness to the baked product stored in the temperature range.

(Thickening polysaccharide)
The plastic fat / oil composition of the present invention may or may not further contain a thickening polysaccharide other than cellulose ether, but the baked product obtained by containing it may be stored in the chilled temperature range. Excellent in chilled feeling. From this, it is preferable that the plastic oil / fat composition of the present invention contains a thickening polysaccharide. In particular, as described above, the baked product obtained by containing the polyglycerin condensed ricinoleic acid ester together with the thickening polysaccharide is excellent in crispness, fluffiness and citrus feeling when stored in the chilled temperature range.

The type of thickening polysaccharide is not particularly limited, but is, for example, xanthan gum, gellan gum, carrageen gum, arabic gum, tamarind seed gum, tara gum, glucomannan, locust bean gum, purulan, guagam, iotacarrageenan, pectin, tragant gum, crystalline. Examples thereof include cellulose, PGA (propylene glycol alginate), sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashier gum, curdlan, agar, gelatin and the like. Of these, xanthan gum, gum arabic, and guar gum are preferable, and in particular, xanthan gum is preferable because it can impart an excellent citrus feeling to the baked product during storage in the chilled temperature range, and the cold water dispersibility of the cellulose ether can be improved. Therefore, gum arabic is preferable. These may be used alone or in combination of two or more. Examples of commercially available xanthan gum products include SATIAXANE CX915 manufactured by Unitech Foods Co., Ltd. and Novazan 200 manufactured by ADM. Examples of commercially available gum arabic include Ticasia gum manufactured by TIC GUMS. Examples of commercially available guar gum products include VIDOCREM A and VIDOGUM GHK 175 manufactured by Unitech Foods.

In the plastic fat / oil composition of the present invention, the content of the thickening polysaccharide is not particularly limited and may be, for example, 0.0001 to 5.0% by mass, based on the total mass of the plastic fat / oil composition. It is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.5% by mass, and even more preferably 0.01 to 0.1% by mass. For example, cellulose ether: guar gum: gum arabic: xanthan gum = 1: 0.001 to 3: 0.001 to 3: 0.001 to 3 can be added. A preparation in which a cellulose ether and a thickening polysaccharide are mixed in advance can be used, and a commercially available product includes UNet Emmaheat LV manufactured by Unitech Foods Co., Ltd.

(Other ingredients)
The plastic oil / fat composition of the present invention may be in either a form containing substantially no aqueous phase or a form containing an aqueous phase. In the case of a form containing an aqueous phase, the plastic oil / fat composition of the present invention is not particularly limited, but may be, for example, margarines. The emulsified form containing an aqueous phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-oil-in-water type, and a water-in-oil-in-water type. The content of the oil phase in this case is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and more preferably, based on the total mass of the plastic oil / fat composition. It is 65 to 98% by mass. The content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, still more preferably, based on the total mass of the plastic fat or oil composition. , 2-35% by mass. The emulsified form is preferably a water-in-oil type because it can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range.

Margarines refer to margarines or fat spreads. Margarine contains 80% by mass or more of fats and oils, and fat spread contains less than 80% by mass of fats and oils.

A form that does not substantially contain an aqueous phase includes shortening. In the present invention, "substantially free" means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic oil / fat composition of the present invention may or may not contain an emulsifier other than the above-mentioned polyglycerin condensed ricinoleic acid ester. Examples of such an emulsifier include monoglycerin fatty acid ester (for example, monoglycerin monopalmitic acid ester, monoglycerin monostearic acid ester, etc.), diglycerin fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglycerin fatty acid ester (glycerin). Acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin ene acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, etc.), lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl lactate sodium, sorbitan Examples thereof include fatty acid ester and polyoxyethylene sorbitan fatty acid ester. These may be used alone or in combination of two or more. Among emulsifiers other than the above polyglycerin condensed ricinoleic acid ester, it is preferable to contain a monoglycerin fatty acid ester. The content of the monoglycerin fatty acid ester may be, for example, 0.1 to 5.0% by mass with respect to the total mass of the plastic fat / oil composition.

The plastic oil / fat composition of the present invention may or may not contain a conventionally known component in addition to the above components. Such known components are not particularly limited, but are, for example, milk, dairy products, powdered fats and oils, enzymes (enzymes other than glycolytic enzymes and phospholipid-degrading enzymes) or proteins, and sugars other than thickening polysaccharides. , Salts, processed egg products, acidulants, pH adjusters, antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, voca and brandy, brewed liquor such as wine, sake and beer , Various liqueurs, seasonings obtained by enzymatically treating dairy products, spices, coloring components, food additives such as fragrances, and food additives. Examples of milk include milk and the like. As dairy products, skim milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sugar-sweetened milk, sugar-free skim milk, sugar-free fat milk, Examples include whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium caseinate, etc. .. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and polysaccharides such as inulin. Can be mentioned. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include those containing components such as capsaicin, anethole, eugenol, cineole, and zingerone. Examples of the coloring component include carotene, astaxanthin, annatto and the like. Examples of the flavor include butter flavor, milk flavor and the like.

(Use)
The use of the plastic oil / fat composition of the present invention is not particularly limited, and it can be used for confectionery or bread making. Examples of confectionery or bread making include roll-in, kneading, butter cream, and spread. In particular, the plastic oil / fat composition of the present invention is suitable for use in the production of confectionery or bread stored in a chilled temperature range. Further, when the plastic oil / fat composition of the present invention is kneaded into a confectionery or bread and used, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to a baked product stored in a chilled temperature range. For this reason, the plastic oil / fat composition of the present invention is preferably used for confectionery or bread kneading. Further, it is preferable to use it for roll-in from the viewpoint of giving an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range. In addition, "for confectionery or bread making kneading" means that it is kneaded into the dough of confectionery or bread and used. The baked product to which the plastic fat / oil composition for "confectionery or bread kneading" is added is produced by baking the dough in a state where the plastic fat / oil composition is kneaded into the dough. "For roll-in" refers to folding into confectionery or bread dough. In the baked product to which the "roll-in" plastic fat composition is added, the plastic fat composition is sandwiched between the dough, and the plastic fat composition is folded into the dough in layers by repeating stretching and folding. The dough is baked and manufactured.

The dough using the plastic oil / fat composition of the present invention for producing a baked product is not particularly limited as long as it contains flour as a main component and the flour is usually blended in the dough of the baked product. For example, wheat flour (strong flour, medium flour, weak flour, etc.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, miscellaneous grains (awa, hie, amaranthus, etc.), potato flour, etc. can be mentioned. ..

In addition to the flour and the plastic fat and oil composition of the present invention, the dough may or may not contain conventionally known ingredients. Such known ingredients are not particularly limited, but are, for example, milk, dairy products, powdered fats and oils, enzymes or proteins, thickening polysaccharides, sugars other than thickening polysaccharides, salts, processed egg products, and acidulants. , PH adjuster, antioxidant, seasoning, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, voca and brandy, brewed liquor such as wine, sake and beer, various liqueurs and dairy products Examples thereof include food materials and food additives such as flavoring agents, spices, coloring components, and fragrances. Examples of milk include milk and the like. As dairy products, skim milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sugar-sweetened milk, sugar-free skim milk, sugar-free fat milk, Examples include whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium caseinate, etc. .. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Thickening polysaccharides include xanthan gum, gellan gum, carrageen gum, arabic gum, tamarind seed gum, tara gum, glucomannan, locust bean gum, purulan, guagam, iota carrageenan, pectin, tragant gum, crystalline cellulose, and PGA (propylene glycol alginate). ), Sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashier gum, curdlan, agar, gelatin and the like. Examples of sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, polysaccharides such as inulin, etc. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienol, lignans, ubiquinones, xanthins, orizanols, plant sterols, catechins, polysaccharides, tea extracts and the like. Can be mentioned. Examples of spices include those containing components such as capsaicin, anethole, eugenol, cineole, and zingerone. Examples of the coloring component include carotene, astaxanthin, annatto and the like. Examples of the flavor include butter flavor, milk flavor and the like.

Bread that is combined with foodstuffs (for example, sandwiches that sandwich foodstuffs) may deprive the bread of water depending on the type of foodstuff, so the resulting bread will be dry when stored in the chilled temperature range. The feeling is likely to occur, and the feeling of chilling is likely to be impaired. Examples of foodstuffs that deprive bread of water include bean paste, peanut cream, and jams (strawberry, blueberry, apple, etc.). Further, depending on the type of the food material, the moisture of the food material is easily transferred to the bread, and the obtained bread tends to lose its fluffy feeling and crispness (particularly, crispness) when stored in the chilled temperature range. Examples of foodstuffs in which water is easily transferred to bread include vegetables and eggs (fillings). In addition, bread to be combined with foodstuffs requires a cutting process to sandwich the foodstuffs, and has a problem that bread scraps are generated at the time of cutting, so that breads having processing resistance are required. In particular, sandwiches that are sliced as thin as about 1 cm have a lot of bread scraps and the bread dries quickly, so the citrus feeling is more likely to decrease when stored in the chilled temperature range. In response to such a problem, according to the plastic oil / fat composition of the present invention, as described above, since an excellent citrus feeling can be imparted to the baked product, even if the bread is deprived of water, a dry feeling is less likely to occur, and the bread is not dry. Bread combined with foodstuffs (hereinafter referred to as "bread") is difficult to reduce the fluffy and crispy texture even when water is transferred to the bread, and the texture is also less likely to decrease during chilled storage, and it is easy to prevent bread scraps during cutting. In the present specification, it is preferable to use it for the production of "food-blended bread"). Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls, buns, Danish pastries, croissants and the like.

<Manufacturing method of plastic fat composition>
The plastic oil / fat composition of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase (margarines, etc.), the oil phase containing the oil and fat composition of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, etc. It can be rapidly cooled and kneaded by a cooling mixer such as a botator or a nexus. A form that does not contain an aqueous phase (shortening, etc.) can be rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a botator, or a nexus after heating the oil phase containing the oil / fat composition of the present invention. Can be done. Further, if necessary, it can be obtained by blowing an inert gas such as nitrogen gas in a cooling mixer or aging (tempering) after quenching and kneading.

When the plastic oil / fat composition of the present invention contains an aqueous phase, the cellulose ether and the enzyme (one or more enzymes selected from the group consisting of a glycolytic enzyme and a phospholipid degrading enzyme) are the aqueous phase and the oil. It can be added to either the phase or after emulsification, but it is preferably added to the oil phase. In addition, any component such as polyglycerin condensed ricinoleic acid ester and thickening polysaccharide can be added to any of the aqueous phase, the oil phase, and after emulsification, but adding and dispersing in the oil phase is dispersibility in the dough. Is preferable because the citrus feeling of the baked product and the resistance to lumps are further improved.

The fats and oils used in the production of the plastic fat and oil composition of the present invention are not particularly limited, but palm-based fats and oils, laurin-based fats and oils, pork fats (lard), beef tallows, rapeseed oils, soybean oils, cottonseed oils, sunflower oils, rice oils, etc. Safflower oil, olive oil, sesame oil, iripe fat, mango fat, sal fat, shea fat, cacao fat, lard, their fractionated oils or their processed oils (one or more treatments of hardening and ester exchange reactions) Stuff), MCT (medium chain triglyceride) and the like. Laurin-based fats and oils are fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, and hydrogenated oils. Is an oil or fat having a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more, and examples thereof include palm oil, palm fractionated oil, and hydrogenated oils thereof. In order to appropriately adjust the content of constituent fatty acids, which are saturated fatty acids in fats and oils, it is preferable to select and contain one or more of these fats and oils. In order to appropriately adjust the content of oleic acid bound to the 2-position of triglyceride and the content of saturated fatty acids in the whole fat and oil, it is preferable to use two or more kinds of these fats and oils in combination. Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil, but it is preferable to use extremely hydrogenated oil because it contains almost no trans fatty acid described above.

The plastic oil / fat composition of the present invention preferably contains transesterified oil / fat as the oil / fat. Among the transesterified fats and oils, the transesterified fats and oils of palm-based fats and oils alone and the transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils are preferable. Examples of lauric oils and fats that are raw materials for the transesterified oils and fats include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, and the like, and these may be used alone or in combination of two or more. May be used in combination. Examples of palm-based oils and fats that are raw materials for the transesterified oils and fats include palm oil, palm fractionated oil, and hydrogenated oils thereof. These may be used alone or in combination of two or more. You may. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used.

Hereinafter, more specific examples of the fats and oils used in the production of the plastic fats and oils composition of the present invention will be shown. The fat and oil of the present invention can be prepared, for example, by combining the following fats and oils A, B and C.

(A oil and fat)
In the present specification, the “A fat and oil” refers to a fat and oil having a trisaturation amount of 20 to 50% by mass and an iodine value of 20 to 50. Such A fats and oils are not particularly limited, and examples thereof include vegetable fats and oils such as the above-mentioned palm-based fats and oils, transesterified fats and oils of palm-based fats and oils, and animal fats and oils such as milk fat, and one or more combinations thereof. Can also be used. Among them, when palm-separated hard oil, transesterified oil and fat between palm-based oil and fat and lauric-based oil and fat are used, they become crystal nuclei, and as a result, crystals of other oils and fats are induced to secure the amount of crystals, and the baked product has elasticity. Can be granted. In the present specification, the "trisaturation amount" of the fat and oil refers to the mass of the trisaturated fatty acid glyceride contained in the fat and oil with respect to the total mass of the fat and oil, and for example, the "trisaturation amount" of the fat and oil A is , A means the mass of trisaturated fatty acid glyceride contained in the fat and oil A with respect to the total mass of the fat and oil A.

(B fats and oils)
As used herein, the term "B fats and oils" refers to fats and oils having a trisaturation amount of less than 2 to 20% by mass. (However, the "B fat and oil" does not include the above-mentioned "A fat and oil" and the later-described "C fat and oil".) Such B fat and oil is not particularly limited, but for example, a plant other than A fat and oil and C fat and oil. Examples thereof include fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified fats and oils. Among them, in consideration of compatibility with A fat and oil, it is preferable to use palm oil, which is a palm-based fat and oil, a transesterified fat and oil in a palm fractionated soft portion, an ester-exchanged fat and oil in a palm fractionated soft portion, and lard in combination.

(C fats and oils)
As used herein, the term "C fats and oils" refers to fats and oils having a trisaturation amount of less than 2% or fats and oils having a trisaturation amount of more than 50% by mass.

The fats and oils having a trisaturation amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used alone or in combination of two or more.

The fats and oils having a trisaturation amount of more than 50% by mass are not particularly limited, but are vegetable fats and oils, animal fats and oils, hydrogenated oils thereof (partially hydrogenated oils or extremely hydrogenated oils), hard oils of fractionated oils, and fats and oils containing these. Examples thereof include ester-exchanged oils and fats made from. Among these, it is preferable to use an extremely hydrogenated oil of vegetable oil or animal oil, or a transesterified oil or fat made from an oil or fat containing the same. Examples of vegetable oils and fats include coconut oil and palm kernel oil, and examples of extremely hydrogenated vegetable oils and fats include palm extremely hydrogenated oil, palm extremely hydrogenated oil, palm kernel extremely hydrogenated oil, rapeseed extremely hydrogenated oil, and soybean. Examples include extremely hydrogenated oil. Examples of the extremely hydrogenated animal fats and oils include lard extremely hydrogenated oils and beef tallow extremely hydrogenated oils. From the viewpoint of good melting in the mouth of the fired product, when an extremely hydrogenated oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

The blending ratio of A fat and oil, B fat and oil, and C fat and oil described above is preferably 0 to 70% by mass of A fat and oil, and 45 to 100% by mass of B fat and oil. It is preferable to blend in a mass%, and the C fat and oil is preferably blended in an amount of 0 to 52% by mass with respect to the total fat and oil.

<Foods to which a plastic fat composition is added>
The present invention includes foods to which the above plastic fat composition is added.

The food product of the present invention is not particularly limited, but is preferably a baked product. The baked product is not particularly limited, but for example, confectionery (for example, pie, cake (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, shoes, donuts, and other Western confectionery), bread (bread, sweet bread, croissant, etc.) Danish pastry, bagels, roll bread, coppe bread, buns, etc.) and the like. Since the above plastic fat and oil composition is added to the present invention, it is preferable that the confectionery or bread is stored in a chilled temperature range. Further, when the food product of the present invention is bread, bread scraps are liable to be generated especially at the time of cutting, and storage in the chilled temperature range causes a dry feeling and a citrus feeling is liable to be impaired. However, by adding the plastic oil / fat composition of the present invention, it is easy to prevent bread dust during cutting, and it is possible to impart an excellent citrus feeling to the baked product. For this reason, the food product of the present invention is preferably bread. In particular, the food of the present invention is preferably a food-blended bread because it can prevent the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls, buns and the like. In particular, although bread containing ingredients such as sandwiches is thin, it is easy to prevent bread scraps when cutting, and it is possible to give a citrus feeling even when stored in a chilled temperature range. Bread containing ingredients that is stored in the chilled temperature range is preferable.

<Texture improver for baked products>
The present invention is a texture improving agent for a baked product, which is added to a plastic oil / fat composition for confectionery or bakery, and has a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less, and a sugar. It includes a texture improver containing one or more enzymes selected from the group consisting of plyogenic enzymes and phospholipid degrading enzymes.

In the present invention, the "texture of the baked product" refers to one or more selected from the group consisting of a melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a citrus feeling. The "texture improving agent for baked products" is the texture of baked products obtained by adding to a plastic fat or oil composition for confectionery or bread making and baking the dough to which the plastic fat or oil composition is added. Refers to applications that improve. The dough in this case refers to commonly used confectionery or bread dough. The baked product is similar to the confectionery or bread in the plastic fat and oil composition of the present invention described above. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. The plastic fat / oil composition in the present invention is the same as the plastic fat / oil composition of the present invention described above. The texture improving agent for the baked product of the present invention is preferably a texture improving agent in the chilled temperature range.

<Storing stability improver for baked products>
The present invention is an agent for improving the storage stability of a baked product, which is added to a plastic fat or oil composition for confectionery or bakery, and comprises a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less. It includes a storage stability improver containing one or more enzymes selected from the group consisting of a glycolytic enzyme and a phospholipid degrading enzyme.

In the present invention, the "storage stability of a baked product" means that, for example, when stored (including when stored in a chilled temperature range), the texture of the baked product is not easily impaired. The "preservation stability improving agent for baked products" is the storage of baked products obtained by adding to a plastic fat or oil composition for confectionery or bread making and baking the dough to which the plastic fat or oil composition is added. Refers to applications that improve stability. The dough in this case refers to commonly used confectionery or bread dough. The baked product is similar to the confectionery or bread in the plastic fat and oil composition of the present invention described above. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. The plastic fat / oil composition in the present invention is the same as the plastic fat / oil composition of the present invention described above. The storage stability improving agent for the baked product of the present invention is preferably a storage stability improving agent in the chilled temperature range.

<How to improve the texture of baked products>
The present invention confections or manufactures cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less, and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid degrading enzymes. It includes a method of improving the texture of a baked product of a dough to which the plastic fat / oil composition is added by blending with the plastic fat / oil composition for bread.

In the present invention, the "texture of the baked product" refers to one or more selected from the group consisting of a melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a citrus feeling. The present invention is preferably a method for improving the texture of the baked product in the chilled temperature range.

As the baked product, the same product as the confectionery or bread in the plastic fat and oil composition of the present invention described above can be used. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. Further, as the plastic fat / oil composition used in the method of the present invention, the components blended in the above-mentioned plastic fat / oil composition of the present invention can be used.

<Method of improving the storage stability of baked products>
The present invention confections or manufactures cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less, and one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid degrading enzymes. It includes a method of improving the storage stability of a baked product of a dough to which the plastic fat composition is added by blending it with a plastic fat composition for bread.

In the present invention, the "storage stability of a baked product" means that, for example, when stored (including when stored in a chilled temperature range), the texture of the baked product is not easily impaired.

As the baked product, the same product as the confectionery or bread in the plastic fat and oil composition of the present invention described above can be used. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. Further, as the plastic fat / oil composition used in the method of the present invention, the components blended in the above-mentioned plastic fat / oil composition of the present invention can be used. The present invention is preferably a method for improving the storage stability of the baked product in the chilled temperature range.

<Manufacturing of plastic fat composition and bread>
(Manufacturing of transesterified fats and oils)
[Transesterified fats and oils] (A fats and oils)
67.5% by mass of palm oil (PO), 15% by mass of palm kernel oil (PKO), 5% by mass of palm kernel extreme hydrogenated oil (PHmax), and 12.5% by mass of palm kernel extreme hydrogenated oil (PKHmax) are mixed and catalyst. Sodium methylate was added as a catalyst, and the transesterification reaction was carried out under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain transesterified oils and fats. The transesterified fat and oil had an iodine value of 39 and a trisaturation amount of 25.7% by mass.

[Palm-separated soft part transesterified fats and oils] (B fats and oils-1)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fats and oils. The iodine value of the palm-separated soft part transesterified fat and oil was 56, and the trisaturation amount was 9.1% by mass.

[Palm oil transesterification fats and oils] (B fats and oils-2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fats and oils. The iodine value of the palm oil transesterified oil was 53, and the trisaturation amount was 13.7% by mass.

(Manufacturing of margarine for confectionery or bread kneading)
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oil and fat blends shown in Tables 1, 2, 7 and 8 described later. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a perfector to make the plasticity. Margarines according to Examples 1 to 25, 76 to 100 and Comparative Examples 1 to 5, 16 to 20, which are oil and fat compositions, were produced. For margarine containing cellulose ether, the oil and fat were mixed so as to have the blending ratios shown in Tables 1, 2, 7, and 8, and then cellulose ether was added to the fat and oil, and then the temperature was adjusted. However, in Comparative Examples 2 and 17, since cellulose ether was added to the dough of the baked product as described later, the margarine did not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), mix the fats and oils so that the blending ratios are as shown in Tables 1, 2, 7, and 8, then add the enzymes to the fats and oils, and then adjust the temperature. went. For those to which emulsifiers (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) have been added, when preparing the oil phase, add the emulsifier to the oil phase so as to have the blending ratios shown in Tables 1, 2, 7 and 8. After the addition, the temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 1, 2, 7 and 8 after the temperature was adjusted. The palm-separated hard oil had an iodine value of 34 and a trisaturation amount of 25.8% by mass was used, and the palm-separated soft oil had an iodine value of 56.

(Manufacturing of margarine for confectionery or bread roll-in)
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oil and fat blending shown in Tables 5 and 6 described later. On the other hand, 2.0 parts of skim milk powder and 1.0 part of salt were added to 14 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 84.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a combinator to 25 cm. The roll-in margarines according to Examples 51 to 75 and Comparative Examples 11 to 15, which are plastic oil and fat compositions, were produced by molding into a sheet of × 21 cm × 1 cm. For margarine containing cellulose ether, the temperature was adjusted after mixing the fats and oils so as to have the blending ratios shown in Tables 5 and 6 and then adding the cellulose ethers to the fats and oils. However, in Comparative Example 12, as described later, since cellulose ether is added to the dough of the baked product, margarine does not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), the fats and oils were mixed so as to have the mixing ratios shown in Tables 5 and 6, and then the enzymes were added to the fats and oils, and then the temperature was adjusted. For those to which emulsifiers (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) have been added, when preparing the oil phase, add the emulsifier to the oil phase so as to have the blending ratios shown in Tables 5 and 6. , The temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 5 and 6 after the temperature was adjusted. The palm-separated hard oil had an iodine value of 34 and a trisaturation amount of 25.8% by mass was used, and the palm-separated soft oil had an iodine value of 56.

(Manufacturing shortening for confectionery or bread kneading)
In Examples 26 to 50 and Comparative Examples 6 to 10, emulsifiers (polyglycerin-condensed ricinoleic acid ester, etc.) were added to the fats and oils prepared by blending the fats and oils shown in Tables 3 and 4 described later so that the amounts shown in Tables 3 and 4 were obtained. Monoglycerin monofatty acid ester) was added, and cellulose ether was further added and mixed for Examples 26 to 50 and Comparative Examples 6 and 8 to 10, and further enzymes were added to Examples 26 to 50 and Comparative Examples 7 to 10. (Α-amylase, glucose oxidase, phosphorlipase A2) was added and mixed, and the temperature was adjusted to 75 ° C., and then thickening polysaccharides (xanthan gum, guagam, arabic gum) were added to the oil phase in Examples 42, 43 and 50. It was dispersed and rapidly cooled and kneaded with a perfector to produce shortenings according to Examples 26 to 50 and Comparative Examples 6 to 10, which are plastic fat and oil compositions. As for Comparative Example 7, since cellulose ether is added to the dough of the baked product as described later, cellulose ether is not contained in the shortening.

(Cellulose ether)
The viscosities of the cellulose ethers used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples and the 1% aqueous solution of each cellulose ether at 60 ° C. (hereinafter, may be simply abbreviated as "viscosity") are shown below. .. The blending ratio is as shown in Tables 1 to 8 described later.
Metrose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 5.19 mPa · s)
Metrose NE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 40.0 mPa · s)
Metcell K4M (manufactured by Dow Chemical Co., Ltd., viscosity: 19.8 mPa · s)
Metcell K250M (manufactured by Dow Chemical Co., Ltd., viscosity: 210 mPa · s)

(enzyme)
The enzymes used to prepare the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Tables 1 to 4 described later.
α-Amylase (Novamil 10000BG, manufactured by Novo Nordisk Pharma Co., Ltd.)
Glucose oxidase (Hyderase 15, manufactured by Amano Enzyme Co., Ltd.)
Phospholipase A2 (Dena Bake RICH, manufactured by Nagase & Co., Ltd.)

(emulsifier)
The emulsifier used to prepare the oil and fat composition of the above example is shown below. The blending ratio is as shown in Tables 1 to 8 described later.
Polyglycerin condensed ricinoleic acid ester (SY glycerin CR-500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
The degree of polymerization of the polyglycerin condensed ricinoleic acid ester shows the highest degree of polymerization of the glycerin of the polyglycerin condensed ricinoleic acid ester.
Monoglycerin fatty acid ester (Emulgy MS, manufactured by RIKEN Vitamin Co., Ltd.)

(Thickening polysaccharide)
The thickening polysaccharides used in the preparation of the fat and oil compositions of the above examples are shown below. The blending ratio is as shown in Tables 1 to 8 described later.
Xanthan gum (SATIAXASE CX915, manufactured by Unitech Foods Co., Ltd.)
Guar gum (VIDOCREM A, manufactured by Unitech Foods Co., Ltd.)
Gum arabic (Tikasia gum, manufactured by TIC GUMS)

(Manufacturing bread)
Using each of the margarines or shortenings obtained above, bread was produced with the following formulation. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl, and mixing was performed at low speed of 4 minutes and medium and low speed of 1 minute using a hook. In Comparative Examples 2 and 7, cellulose ethers were blended in the ratios shown in Tables 2 and 4 before mixing. The kneading temperature was 24 ° C. Then, fermentation was carried out for 4 hours under the conditions of 27 ° C. and 75% humidity. The end point temperature of fermentation was 29 ° C., and after fermentation, a medium seed dough was obtained. Then, the materials other than the margarine or shortening produced above and the medium-sized dough are mixed at a low speed of 3 minutes and a medium-high speed of 3 minutes, and then the margarine or shortening produced above is added, and then the low-speed 3 minutes and the medium-low speed 4 are added. Mixing in minutes gave bread dough. The kneading temperature was 28 ° C. Then, after taking a floor time of 20 minutes at room temperature, the bread dough is molded and placed in a baking mold for 3 loaves, fermented in a proofer at 38 ° C. and 80% humidity for 45 minutes, and then baked at 200 ° C. for 40 minutes. The breads according to Examples 1 to 50 and Comparative Examples 1 to 10 were produced. After allowing the baked bread to cool at room temperature, put it in a polypropylene bag, store it in a constant temperature bath at 20 ° C for 1 day, slice it to a thickness of 10 mm, and store it in a bag at 5 ° C for 3 days. , Used for each evaluation described later. The composition of the bread described above is shown below.

[Bread combination]
・ Medium seed compounded strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 parts by mass water 40 parts by mass ・ main kneaded strong flour 30 parts by mass white sugar 6 parts by mass salt 1.8 parts by mass defatted milk powder 2 parts by mass margarine Or shortening 5 parts by mass Water 25 parts by mass

(Manufacturing of bread rolls)
Using each of the margarines or shortenings obtained above, a roll bread was produced with the following formulation. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl, and mixing was performed at low speed of 3 minutes and medium and low speed of 2 minutes using a hook. In Comparative Examples 2 and 7, cellulose ethers were blended in the ratios shown in Tables 2 and 4 before mixing. The kneading temperature was 24 ° C. Then, fermentation was carried out for 3 hours under the conditions of 27 ° C. and 75% humidity. The end point temperature of fermentation was 29 ° C., and after fermentation, a medium seed dough was obtained. Then, the materials other than the margarine or shortening produced above and the medium-sized dough were mixed at a low speed of 3 minutes and a medium-high speed of 6 minutes, and then the margarine or shortening produced above was added and mixed to obtain a bread dough. The kneading temperature was 28 ° C. Then, after taking a floor time for 20 minutes at room temperature, the bread dough was rolled and fermented in a proofer at 38 ° C. and 80% humidity for 60 minutes, and then baked at 200 ° C. for 9 minutes. And the roll pans according to Comparative Examples 1 to 10 were produced. The baked rolls were allowed to cool at room temperature, placed in a polypropylene bag, stored in the bag at 5 ° C. for 4 days, and then used for each evaluation described later. The composition of the roll bread described above is shown below.

[Bread rolls]
・ Medium seed combination strong flour 70 parts by mass yeast 3 parts by mass yeast food 0.1 parts by mass water 40 parts by mass ・ main kneading strong flour 30 parts by mass fine white sugar 18 parts by mass salt 1.2 parts by mass defatted milk powder 3 parts by mass whole egg 6 Parts by mass Plastic oil / fat composition 10 parts by mass Water 16 parts by mass

(Manufacturing of Danish pastry)
Using each of the margarines obtained above, Danish was produced with the following formulation. Specifically, materials other than the roll-in margarine and shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) of Examples and Comparative Examples were put into a mixer, mixed at low speed for 3 minutes and at medium and low speed for 5 minutes, and then shortening Z was added. Mixing was performed for 2 minutes at low speed and 4 minutes at medium and low speed to obtain dough. For Comparative Example 12, cellulose ether was blended in the ratio shown in Table 6 before mixing. The dough was allowed to floor at room temperature for 30 minutes and then retarded at 0 ° C. overnight. Margarine for roll-in was folded into this dough, tri-folded twice and retarded at −10 ° C. for 30 minutes, and tri-folded once and retarded at −10 ° C. for 60 minutes. After that, the sheeter gauge was stretched to a thickness of 3 mm, cut into 10 cm squares (10 cm × 10 cm), fermented in a proofer at 35 ° C. and 75% humidity for 60 minutes, and then calcined at 200 ° C. for 14 minutes. The Danish pastry according to Comparative Examples 11 to 15 was produced. After allowing the fired Danish pastry to cool at room temperature, it was placed in a polypropylene bag, stored in a constant temperature bath at 20 ° C for 1 day, and then stored in the bag at 5 ° C for 4 days, and then used for each evaluation described later. .. The composition of Danish described above is shown below.

[Danish pastry combination]
Strong flour 90 parts by mass Weak powder 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Non-fat milk powder 3 parts by mass Whole egg 6 parts by mass Shortening Z 8 parts by mass East 5 parts by mass East food 0.1 parts by mass Water 53 parts by mass Roll 21 parts by mass with respect to 100 parts by mass of margarine dough for inn

(Manufacturing of pound cake)
Using each of the margarines obtained above, a pound cake was obtained with the following composition. Margarine and white sugar were rubbed together and whipped to a specific density of 0.75. Then, whole eggs were gradually added, and finally, cake flour and baking powder were added and mixed so that the final gravity was 0.8 to 0.85 to obtain a dough. For Comparative Example 17, cellulose ether was blended in the ratio shown in Table 8 before whipping. This dough was poured into a pound mold and baked at 165 ° C. for 35 minutes to produce pound cakes according to Examples 76 to 100 and Comparative Examples 16 to 20. After allowing the baked pound cake to cool at room temperature, put it in a polypropylene bag, store it in a constant temperature bath at 20 ° C for 1 day, slice it to a thickness of 10 mm, and store it in a bag at 5 ° C for 3 days. Later, it was used for each evaluation described later. The composition of the pound cake described above is shown below.

[Pound cake combination]
100 parts by mass of cake flour 100 parts by mass of white sugar 100 parts by mass of margarine 100 parts by mass of whole egg 100 parts by mass of baking powder 2 parts by mass of baking powder

<Evaluation>
With respect to bread, bread rolls, Danish pastry or pound cake stored under the above conditions, the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of citrus were evaluated by 12 panels according to the following criteria. The panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard odor test, and each test was judged to be conforming. Five men and seven women in their 20s and 40s were selected.

(Feeling of melting in the mouth)
Bread, bread rolls, Danish pastry or pound cake were eaten, and the feeling of melting in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the feeling of melting in the mouth was good ◎: 8 to 10 out of 12 people evaluated that the feeling of melting in the mouth was good ○: 6 to 7 out of 12 people evaluated that the feeling of melting in the mouth was good Evaluation that the feeling is good Δ: 3 to 5 out of 12 people evaluated that the feeling of melting in the mouth was good ×: 2 or less out of 12 people evaluated that the feeling of melting in the mouth was good

(Crisp feeling)
Bread, bread rolls, Danish pastry or pound cake were eaten, and the crispness in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 out of 12 people evaluated that the feeling of crispness was good ◎: 8 to 10 out of 12 people evaluated that the feeling of crispness was good ○: 6 to 7 out of 12 people evaluated that the feeling of crispness was good Evaluation that the feeling is good Δ: 3 to 5 out of 12 people evaluated that the feeling of crispness is good ×: 2 or less out of 12 people evaluated that the feeling of crispness is good

(Fluffy feeling)
Bread, bread rolls, Danish pastry or pound cake were eaten, and the fluffy feeling in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the fluffy feeling was good ◎: 8 to 10 out of 12 people evaluated that the fluffy feeling was good ○: 6 to 7 out of 12 people evaluated that the fluffy feeling was good Evaluation that the feeling is good Δ: 3 to 5 out of 12 people evaluated that the fluffy feeling is good ×: 2 or less out of 12 people evaluated that the fluffy feeling is good

(Citrus feeling)
Bread, bread rolls, Danish pastry or pound cake were eaten, and the feeling of citrus in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the feeling of citrus was good ◎: 8 to 10 out of 12 people evaluated that the feeling of citrus was good ○: 6 to 7 out of 12 people evaluated that the feeling of citrus was good Evaluation that the feeling is good Δ: 3 to 5 out of 12 people evaluated that the feeling of citrus is good ×: 2 or less out of 12 people evaluated that the feeling of citrus is good

<Evaluation result>
The composition of margarine according to Examples 1 to 25 and Comparative Examples 1 to 5 and the evaluation results of the bread or bread roll according to Examples 1 to 25 and Comparative Examples 1 to 5 are shown in Tables 1 and 2 below. The composition of the shortening according to Examples 26 to 50 and Comparative Examples 6 to 10 and the evaluation results of the bread or bread roll according to Examples 26 to 50 and Comparative Examples 6 to 10 are shown in Tables 3 and 4 below. The composition of margarine according to Examples 51 to 75 and Comparative Examples 11 to 15 and the evaluation results of Danish pastry according to Examples 51 to 75 and Comparative Examples 11 to 15 are shown in Tables 5 and 6 below. The composition of margarine according to Examples 76 to 100 and Comparative Examples 16 to 20 and the evaluation results of the pound cake according to Examples 76 to 100 and Comparative Examples 16 to 20 are shown in Tables 7 and 8 below.

In Tables 1 to 8, the numerical values in each column of "Fat and oil blending" mean the blending amount (mass%) of each blended fat and oil with respect to the total mass of the fat and oil. The numerical value in the column of "saturated fatty acid" in Tables 1 to 4 means the content (mass%) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole fat and oil. The numerical values in the column of "Amount of 2-position oleic acid" in Tables 1 to 8 are the second positions of the triglyceride contained in the plastic fat and oil composition with respect to the total mass of the fatty acid bound to the second position of the triglyceride contained in the plastic fat and oil composition. It means the mass (mass%) of oleic acid bound to. The numerical value in the column of "amount of 2-position lauric acid" in Tables 1 to 8 is the second position of the triglyceride contained in the plastic fat and oil composition with respect to the total mass of the fatty acid bound to the second position of the triglyceride contained in the plastic fat and oil composition. Means the mass (mass%) of lauric acid bound to. The numerical value in the column of "trisaturated acid amount" in Tables 1 to 8 means the mass of SSS type triglyceride (trisaturated fatty acid glyceride) with respect to the total mass of fats and oils. The numerical values in the columns of "cellulose ether", "emulsifier", "thickening polysaccharide", and "enzyme" in Tables 1 to 8 are the contents (mass%) of each component with respect to the total mass of the plastic fat composition. ) Means. The "abuse test" in Tables 1 to 8 means that bread or pound cake is stored in a constant temperature bath at 20 ° C for 1 day, sliced to a thickness of 10 mm, and further placed in a bag at 5 ° C for 3 days. It means a test after storage (5 ° C storage D + 3), and for rolls or Danish pastry, it means a test after storage at 5 ° C for 4 days in a bag (5 ° C storage D + 4).

As shown in Tables 1 to 8, the baked products (bread, bread rolls, Danish pastry or pound cake) to which the plastic fat composition (margarine or shortening) according to Examples 1 to 100 was added have a feeling of melting in the mouth when stored at 5 ° C. , Crisp, fluffy, and citrus were highly evaluated. On the other hand, the baked products (bread, bread rolls, Danish pastry or pound cake) to which the plastic fat composition (margarine or shortening) according to Comparative Examples 1 to 20 was added had a feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of citrus. All ratings were low. All of the plastic fat and oil compositions according to Examples 1 to 100 have a 2-position oleic acid content of 25% by mass or more and 55% by mass or less, and a 1% aqueous solution at 60 ° C. having a viscosity of 200 mPa · s or less. It contains a glycolytic enzyme or a phospholipid-degrading enzyme. On the other hand, in the plastic fat and oil compositions according to Comparative Examples 1 to 20, the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, and the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less. It does not satisfy all the conditions of containing cellulose ether and containing a glycolytic enzyme or a phospholipid degrading enzyme. More specifically, although the plastic fat and oil compositions according to Comparative Examples 3, 8, 13, and 18 contain cellulose ether, the viscosity of the cellulose ether is 210 mPa · s, and these have a viscosity of more than 200 mPa · s. It contains only cellulose ether. The plastic oil / fat composition according to Comparative Examples 4, 9, 14 and 19 has a 2-position oleic acid content of less than 25% by mass. The plastic oil / fat composition according to Comparative Examples 5, 10, 15 and 20 has a 2-position oleic acid content of more than 55% by mass. The plastic fat-and-fat compositions according to Comparative Examples 1, 6, 11 and 16 do not contain a glycolytic enzyme and a phospholipid-degrading enzyme. From these results, the plastic fat and oil composition contains cellulose ether having a 2-position oleic acid content of 25% by mass or more and 55% by mass or less and a viscosity of a 21% aqueous solution at 60 ° C. of 200 mPa · s or less. It was also found that by containing a sugar-degrading enzyme or a phospholipid-degrading enzyme, the baked product can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling even when stored in a chilled temperature range. .. In addition, although the baked products according to Comparative Examples 2, 7, 12, and 17 contained cellulose ether, the evaluations of melting in the mouth, crispness, fluffiness, and citrus were low. In Examples 1 to 100, cellulose ether was added to the fat and oil, whereas in Comparative Examples 2, 7, 12, and 17, they were directly added to the dough of the baked product. Based on this result, it is important that the plastic fat and oil composition contains cellulose ether in order to improve the melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling of the baked product. It was shown that the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of plasticity did not improve. The plastic fat / oil composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 contains a cellulose ether having a viscosity of 200 mPa · s or less, and contains a glycolytic enzyme or a phospholipid-degrading enzyme. Despite the inclusion, each rating was low, which is a relative rating compared to each example. Here, although not shown in Tables 1 to 8, cellulose ether and a glycolytic enzyme or a phospholipid-degrading enzyme are used for the plastic fat and oil compositions according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20. Plastic fats and oils compositions having the same composition except that and were not compounded (Comparative Examples 4-2, 5-2, 9-2, 10-2, 14-2, 15-2, 19-2, 20-2). As a result of the same evaluation using, the plastic oil / fat composition according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 was superior to the baked product when stored in the chilled temperature range. It was found to give a feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of plasticity. That is, it means that the evaluation of the plastic fat and oil compositions according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 was relatively low as compared with Examples. From the results, it was found that the plastic fat-and-fat composition contained cellulose ether having a viscosity of 200 mPa · s or less and a sugar-degrading enzyme or a phospholipid-degrading enzyme, so that the baked product had a feeling of melting in the mouth and crispness during storage in the chilled temperature range. It was found to improve the feeling, fluffy feeling, and plasticity feeling.

The plastic oil / fat composition according to Examples 12, 37, 62 has a 2-position lauric acid content of less than 1.0% by mass. The plastic fat and oil compositions according to Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86 have a 2-position lauric acid amount of 0.0% by mass (do not contain triglyceride in which lauric acid is bound at the 2-position). ). Examples 1 to 4, 6, 7, 13 to 15, 19, 20, 22 to 24, 26 to 29, 31, 32, 38 to 40, 44, 45, 47 to 49, 51 to 54, 56, 57, The plastic fat and oil compositions according to 63 to 65, 69, 70, 72 to 74, 76 to 79, 81, 82, 87 to 90, 94, 95, 97 to 99 are triglycerides in which lauric acid is bound at the 2-position. The total content is 1.0% by mass or more with respect to the total mass of fats and oils. All of these examples have in common that they do not contain polyglycerin condensed ricinoleic acid ester or thickening polysaccharide. Here, in Examples 12, 37, 62, the evaluation of the feeling of melting in the mouth was “◯”, and the evaluation of the feeling of crispness was “⊚”. In Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86, both the melting feeling in the mouth and the crispness were evaluated as “◯”. In contrast to these, Examples 1 to 4, 6, 7, 13 to 15, 19, 20, 22 to 24, 26 to 29, 31, 32, 38 to 40, 44, 45, 47 to 49, 51 to 54, The plastic fat and oil compositions according to 56, 57, 63 to 65, 69, 70, 72 to 74, 76 to 79, 81, 82, 87 to 90, 94, 95, 97 to 99 have both a melting feeling in the mouth and a crisp feeling. The evaluation of was "◎" or "◎ +". From this result, since the total content of triglyceride in which lauric acid is bound at the 2-position is 1.0% by mass or more with respect to the total mass of fats and oils, the feeling of melting of the baked product during storage in the chilled temperature range is felt. It was also found that the crispness (particularly, the feeling of melting in the mouth) was improved. In Examples 16, 41, 66, and 91, the total content of triglyceride in which lauric acid was bound to the 2-position of the plastic fat and oil composition was 1.0% by mass or more based on the total mass of the fat and oil. Nevertheless, it is presumed that the evaluation of the crispness was "○" because the content of the constituent fatty acids, which are saturated fatty acids, was relatively small with respect to the mass of the constituent fatty acids of the whole fat and oil. Further, in Examples 21, 46, 71 and 96, the total content of the triglyceride in which lauric acid was bound to the 2-position of the plastic fat and oil composition was 1.0% by mass or more with respect to the total mass of the fat and oil. Nevertheless, it is presumed that the evaluation of the melt-in-the-mouth feeling was "○" because the amount of cellulose ether blended was relatively large.

The plastic oil / fat composition according to Examples 13, 38, 63, 88 has a 2-position lauric acid content of more than 21.0% by mass. Examples 1 to 4, 6 to 12, 14 to 16, 19 to 24, 26 to 29, 31 to 37, 39 to 41, 44 to 49, 51 to 54, 56 to 62, 64 to 66, 69 to 74, In all the plastic fat and oil compositions according to 76 to 79, 81 to 87, 89 to 91, 94 to 99, the total content of triglyceride in which lauric acid is bonded at the 2-position is 21.0 with respect to the total mass of the fat and oil. It is less than mass%. All of these examples have in common that they do not contain polyglycerin condensed ricinoleic acid ester or thickening polysaccharide. Here, in Examples 13, 38, 63, and 88, both the fluffy feeling and the citrus feeling were evaluated as “◯”. In contrast to these, Examples 1 to 4, 6 to 12, 14 to 16, 19 to 24, 26 to 29, 31 to 37, 39 to 41, 44 to 49, 51 to 54, 56 to 62, 64 to 66, In 69 to 74, 76 to 79, 81 to 87, 89 to 91, 94 to 99, both the fluffy feeling and the citrus feeling were evaluated as "◎" or "◎ +". From this result, the total content of triglyceride in which lauric acid is bound at the 2-position is 21.0% by mass or less with respect to the total mass of fats and oils, so that the baked product feels fluffy during storage in the chilled temperature range. And it was found that the chilled feeling was improved.

The plastic oil / fat composition according to Examples 4, 29, 54, 79 which does not contain the polyglycerin condensed ricinoleic acid ester as an emulsifier, and the plastic oil / fat composition according to Examples 5, 30, 55, 80 which contains the polyglycerin condensed ricinoleic acid ester. Comparing with the products, Examples 5, 30, 55 and 80 had higher evaluations of crispness. From this result, it was found that the plastic oil / fat composition of the present invention contains the polyglycerin condensed ricinoleic acid ester, which further improves the crispness of the baked product during storage in the chilled temperature range. From this result, it is presumed that the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is particularly excellent in giving a feeling of crispness.

Comparing the plastic fat and oil compositions according to Examples 2, 27, 52 and 77 without thickening polysaccharides with the plastic fat and oil compositions according to Examples 17, 42, 67 and 92 containing thickening polysaccharides, it was carried out. Examples 17, 42, 67, and 92 had higher evaluations of the feeling of plasticity. From this result, it was found that the plastic fat and oil composition of the present invention contains a thickening polysaccharide, which further improves the citrus feeling of the baked product during storage in the chilled temperature range.

The plastic oil / fat composition according to Examples 18, 43, 68, 93 containing both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide has a feeling of melting in the mouth, a feeling of crispness, and a fluffy feeling of the baked product when stored in the chilled temperature range. The evaluations of the feeling and the feeling of chilling were all good. From this result, the plastic fat and oil composition of the present invention contains both a polyglycerin condensed ricinoleic acid ester and a thickening polysaccharide, so that the baked product has a melt-in-the-mouth feeling, a crisp feeling, and a fluffy feeling when stored in a chilled temperature range. It was found that the chilled feeling was improved in a well-balanced manner in all cases. Further, the plastic fat and oil compositions according to Examples 25, 50, 75 and 100 containing guar gum and gum arabic in addition to xanthan gum as thickening polysaccharides have a feeling of melting in the mouth and crispness of the baked product during storage in the chilled temperature range. The evaluations of feeling, fluffy feeling, and chilled feeling were all very good.

Claims (2)

It is a plastic fat composition and
The mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. Is below
Contains cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less.
A plastic fat-and-fat composition containing one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes. The plastic fat / oil composition according to claim 1, wherein the fat / oil contains the cellulose ether.