JP2022012611A - Plastic fat composition for bakery and its manufacturing method - Google Patents

Abstract

To provide a plastic fat composition for bakery which is favorable in plasticity and excellent in temperature stability in a wide temperature range, has a reduced content of saturated fatty acid, and can impart excellent texture to the bakery product.SOLUTION: A plastic fat composition for bakery manufactured according to the following manner, to 70 mass% or larger of fat that is a liquid at 20°C, (A) a specific emulsifier of 5 to 30 mass%, or (B) a specific emulsifier of 3 to 12 mass% and an extremely hydrogenated oil of 2 to 10 mass%, in which a total of a specific emulsifier and extremely hydrogenated oil is 6 mass% or more, are blended, the mixture is added and mixed with a quality improver for bakery, followed by rapidly cooling and kneading to produce.EFFECT: It is possible to impart moist feeling and soft feeling to the texture of the bakery product, and to improve the workability.SELECTED DRAWING: Figure 1

Description

INDUSTRIAL APPLICABILITY According to the present invention, a plastic oil / fat composition comprising a liquid oil having good plasticity in a wide temperature range, excellent temperature stability, a better texture can be imparted to a bakery product, and the content of saturated fatty acids is reduced. Regarding bakery use of things.

The plastic fat and oil compositions of shortening and margarine are used as fats and oils for confectionery and bread making, and by having plasticity, the dispersibility in the dough becomes good, and confectionery and bread having excellent physical characteristics can be produced. Since the plastic fat and oil composition can change its shape freely, it spreads in a thin film along the gluten film in the bread dough, the dough tends to swell during fermentation, and the bread after baking becomes crisp.

The plastic fat and oil composition is required to have good hardness and processability, and has a high melting point such as partially hydrogenated fat and oil obtained by hydrogenating natural animal and vegetable fat and oil as a part of raw material fat and oil, beef tallow, lard, palm oil and the like. , Medium melting point oils and fats are used. Partially hydrogenated fats and oils contain trans fatty acids produced by isomerization of polyunsaturated fatty acids during hydrogenation treatment, and are said to increase the risk of cardiovascular disease by increasing the amount of LDL in the blood. ing. Therefore, there is a demand for a plastic fat / oil composition that does not contain trans fatty acids.

Palm oil, which is a medium melting point (melting point 30 to 40 ° C.), gives shape retention to the plastic fat and oil composition containing it, but if it is mixed in a large amount, it gradually changes to hard during storage and coarse crystals are formed. It is known that it melts easily at high temperatures and cannot obtain sufficient plasticity. Therefore, a transesterified oil obtained by modifying a mixed oil containing palm oil by transesterification can be used in a plastic fat / oil composition (Patent Document 1), or as a modifier for plastic fats and oils using palm oil. Improvements have been made by using triglycerides composed of saturated fatty acids (Patent Document 2).

However, palm oil contains not only 45% by mass or more of saturated fatty acids, but also 3-monochromopropane-1,2-diol (3-MCPD) fatty acid esters and glycidol fatty acid esters. Although saturated fatty acids, 3-MCPD fatty acid esters and glycidol fatty acid esters have not been reported to cause health problems in humans like trans fatty acids, it has been pointed out that there are nutritional problems when taken in large amounts. With increasing health consciousness, it is required to use fats and oils that can be ingested with greater peace of mind. Similarly, in bakery products, reduction of the amount of saturated fatty acids and the like is required.

To reduce the content of trans fatty acid in the plastic fat and oil composition, the esterification rate is 60% or more, the average degree of polymerization of polyglycerin is 4 or more, and the carbon number and content of saturated fatty acid in the constituent fatty acids. A plastic fat and oil composition containing 30% or more of fat and oil that is liquid at 20 ° C. using a polyglycerin fatty acid ester in a specific range (Patent Document 3) is known, and the plastic fat and oil produced in Examples are known. It has been shown that the hardness and extensibility of the composition were improved.

Further, it is conceivable to use liquid oil such as salad oil as a bread-making material for the purpose of reducing saturated fatty acids derived from palm oil, 3-MCPD fatty acid esters and glycidol fatty acid esters, and trans fatty acids derived from partially hydrogenated fats and oils. It is known that liquid or fluid fats and oils have an action of inhibiting the formation of a gluten film in bread dough and significantly reduce the bread-making property (Patent Document 4). Specifically, when liquid oil is first added in the bread-making mixing process, the dough is poorly connected and the dough becomes difficult to organize. In addition, when added in the latter half of mixing, the liquid oil slips on the surface of the dough and does not mix well. Further, in baked confectioneries having a large oil content such as muffins, there is a drawback that oil stains occur after baking when salad oil, which is a liquid oil, is used.

Japanese Unexamined Patent Publication No. 2010-11799 International Publication 2010/119781 Japanese Unexamined Patent Publication No. 2013-110975 Japanese Unexamined Patent Publication No. 6-217693

INDUSTRIAL APPLICABILITY The present invention can improve workability at the time of manufacturing a bakery product when a plastic oil / fat composition composed of a liquid oil having good plasticity and excellent temperature stability in a wide temperature range is used for a bakery product. It is an object of the present invention to provide a plastic oil / fat composition for bakery and a method for producing the same, which can give a better texture to a bakery product.

As a result of diligent research to solve the above problems, the present inventor has added 5 to 30% by mass of a specific polyglycerin fatty acid ester to 70% by mass or more of fats and oils that are liquid at 20 ° C. By quenching and kneading after melting in, a plastic fat and oil composition having good plasticity and improved temperature stability in a wide temperature range can be obtained from the fat and oil that is liquid at 20 ° C. The plastic oil and fat composition for bakery, which is obtained by adding and mixing various quality improving materials for bakery including liquid, not only gives a moist and soft feeling to the texture of bakery products, but also at the time of manufacturing bakery products. We have found that workability is improved, and have completed the present invention.
In addition, as a result of diligent studies on whether the amount of emulsifier added can be reduced, 3 to 12% by mass of a specific polyglycerin fatty acid ester and 2 to 10% of an extremely hardened oil are used with respect to 70% by mass or more of fats and oils that are liquid at 20 ° C. The same applies even if the amount of emulsifier is small by blending so that the total content of the polyglycerin fatty acid ester and the extremely hardened oil is 6% by mass or more, and the mixture is completely melted and then rapidly cooled and kneaded. In addition, a plastic fat and oil composition having good plasticity in a wide temperature range and improved temperature stability was obtained from fats and oils that are liquid at 20 ° C.
The plastic oil and fat composition for bakery, in which various quality improving materials for bakery including liquid ones are added and mixed with this plastic oil and fat composition, can also give a more moist and soft feeling to the texture of the bakery product. , Improves workability when manufacturing bakery products.

The present invention relates to the following plastic fat and oil compositions for bakery (1) to (3).
(1) 70% by mass or more of fats and oils that are liquid at 20 ° C., 5 to 30% by mass of (A) polyglycerin fatty acid ester, or 3 to 12% by mass of (B) polyglycerin fatty acid ester, and extremely hydrogenated oil. For bakery, a quality improving material for bakery is added and mixed with a plastic fat composition containing 2 to 10% by mass and a total of 6% by mass or more of polyglycerin fatty acid ester and extremely hydrogenated oil. A plastic oil / fat composition,
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of constituent fatty acids.
A plastic fat or oil composition for bakery, wherein the plastic fat or oil composition contains 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the plastic fat or oil composition.
(2) The plastic oil / fat composition according to (1) above, wherein the difference between the common logarithm values of the storage elastic moduli at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement is less than 1.0. Plastic fat composition.
(3) The plastic oil / fat composition for bakery according to (1) or (2) above, wherein the quality improving material for bakery is added in an amount of 50% by mass or less in the plastic oil / fat composition for bakery.

The present invention relates to the following method for producing a bakery dough (4), a bakery product (5), or a plastic oil / fat composition for bakery (6).
(4) A bakery dough containing the plastic oil / fat composition for bakery according to any one of (1) to (3) above.
(5) A bakery product in which the bakery dough according to (4) above is cooked.
(6) For 70% by mass or more of fats and oils that are liquid at 20 ° C.
(A) Polyglycerin fatty acid ester 5 to 30% by mass, or (B) Polyglycerin fatty acid ester 3 to 12% by mass and extremely hydrogenated oil 2 to 10% by mass, and polyglycerin fatty acid ester and extremely hydrogenated oil. A method for producing a plastic oil / fat composition for bakery by mixing 6% by mass or more of the above, heating and melting, quenching and kneading, adding and mixing a quality improving material for bakery.
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of constituent fatty acids.
A method for producing a plastic fat or oil composition for bakery, which comprises producing a plastic fat or oil composition containing 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the plastic fat or oil composition.

According to the present invention, 5 to 30% by mass of a specific emulsifier is blended with respect to 70% by mass or more of a liquid oil at 20 ° C., that is, a low melting point oil (fat or oil liquid at room temperature), or a specific oil or fat. By blending 3 to 12% by mass of an emulsifier and 2 to 10% by mass of an extremely hydrogenated oil, a plastic fat and oil composition can be produced from a low melting point fat and oil by a simple operation, and this plastic fat and oil composition can be produced in a wide temperature range. It has good physical properties such as good plasticity and good temperature stability, which is very suitable for workability, has little oil stain, and has good melting in the mouth. Further, by adding extremely hydrogenated oil instead of a part of a specific emulsifier, the amount of the emulsifier added can be reduced, and the flavor derived from the emulsifier and the cost of the expensive emulsifier can be reduced.

Even if this plastic fat / oil composition is used as it is in a bakery, a bakery product having a good texture can be obtained. Then, a bakery product with a better texture was obtained with an increased moist and soft feeling.
Further, usually, when wheat flour is replaced with soybean flour or the like for the purpose of increasing the amount of dietary fiber, the texture of the bakery product is often deteriorated, but even in this case, the texture can be improved.

If the quality improving material for bakery is liquid or fluid (oligosaccharide, liquid fragrance, etc.) or powder with high hygroscopicity (powder candy, etc.), it can be added to the powder bakery mix. Since it causes lumps and solidification, it is often added by weighing separately from the mix when manufacturing bakery products, which complicates the work. In the present invention, by using the plastic oil / fat composition for bakery in which the quality improving material for bakery is mixed in advance, it is possible to save the trouble of separately weighing the quality improving material for bakery at the time of manufacturing the bakery product, and further, at the time of mixing. Workability is improved because the dough is easy to organize and the stickiness of the dough can be suppressed.

Furthermore, in confectionery with a high oil content (for example, muffins), the dough is easier to organize, the stickiness of the dough is suppressed, the workability is improved, and the oil stain is suppressed, as compared with the case of using liquid oil such as salad oil. The effect of It is considered that this is because the plastic oil / fat composition of the present invention has plasticity in a wide temperature range. The plastic fat and oil composition for bakery of the present invention is a plastic fat and oil composition for bakery that not only has excellent physical properties as a plastic fat and oil for bakery but also has a reduced content of saturated fatty acids in line with health consciousness.

Common logarithm (log ₁₀ X) plot of the storage elastic modulus (Pa) of the dynamic viscoelasticity measurement results of the plastic fat composition A used in the present invention at each temperature. Common logarithm (log ₁₀ X) plot of the storage elastic modulus (Pa) of the dynamic viscoelasticity measurement results of the plastic fat composition B used in the present invention at each temperature.

The plastic oil / fat composition used in the present invention may be in either a product form such as shortening that does not substantially contain an aqueous phase, or a margarine or fat spread form that contains an aqueous phase. The fact that the aqueous phase is substantially not contained means that the content of water (including volatile matter) is 0.5% by mass or less. The margarine means that the fat content in the fat composition is 80% by mass or more, and the fat spread is less than 80% by mass.
When the plastic oil / fat composition used in the present invention is margarine or fat spread, the content of the aqueous phase is preferably 30% by mass or less.

The fats and oils that are liquid at 20 ° C. used in the plastic fats and oils composition of the present invention are not limited as long as they are edible low melting point fats and oils. For example, soybean oil, high oleic acid soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, cottonseed oil, grape seed oil, macadamia nuts. Oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, anzu oil, camellia oil, brown seed oil, egoma oil, olive oil, mustard oil, rice oil, rice bran oil, wheat germ oil, borage oil, avocado oil , Kaya oil, sunflower oil, high oleic acid sunflower oil, fish oil, algae oil and their fractionated fats and oils. These fats and oils may be used alone or in combination of two or more.

The fats and oils having a high content of saturated fatty acids are mostly palm oil, coconut oil, butter and the like having a melting point of 25 ° C. or higher, and all of the above fats and oils that are liquid at 20 ° C. are preferably used. Fats and oils containing 35% by mass or less of saturated fatty acids are preferable, 30% by mass or less is more preferable, and 25% by mass or less is further preferable.

The plastic fat / oil composition used in the present invention preferably contains 75% by mass or more of fats and oils that are liquid at 20 ° C., more preferably 80% by mass or more, and even more preferably 82% or more. If it is less than 70% by mass, the plasticity and melting in the mouth of the plastic fat composition deteriorate.
When the plastic fat / oil composition is shortening, it is preferably contained in an amount of 70 to 95% by mass, more preferably 80 to 93% by mass, which is a liquid fat or oil at 20 ° C.
When the plastic oil / fat composition is a margarine or fat spread containing an aqueous phase, it is preferable to contain 70 to 90% by mass of the oil / fat which is liquid at 20 ° C.

The extremely hydrogenated oil used in the plastic oil and fat composition of the present invention is not particularly limited, and for example, soybean extremely hydrogenated oil, rapeseed extremely hydrogenated oil, hyelsin rapeseed extremely hydrogenated oil, sunflower extremely hydrogenated oil, palm extremely hydrogenated oil, and beef fat extremely hardened oil. Examples include hydrogenated oil, extremely hydrogenated pork fat, extremely hydrogenated rice oil, and the like. These fats and oils may be used alone or in combination of two or more. Since the extremely hydrogenated oil is a solid fat and oil of 100% saturated fatty acid, it is suitable for imparting hardness to the liquid oil, and the amount of the emulsifier polyglycerin fatty acid ester can be reduced.

The polyglycerin fatty acid ester, which is an emulsifier blended in the plastic fat and oil composition of the present invention, has a content of saturated fatty acid having 16 to 18 carbon atoms of 90% or more in 100% of constituent fatty acids. As the saturated fatty acid having 16 to 18 carbon atoms, palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms) are preferable. The content of palmitic acid is preferably 20 to 40%, more preferably 27 to 37%. The content of stearic acid is preferably 60 to 80%, more preferably 63 to 73%.

The esterification rate of the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 60% by mass or more, more preferably 70% by mass or more.
The average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 3 or more, more preferably 6 or more, still more preferably 8 or more, and most preferably 10. Here, the average degree of polymerization (n) can be calculated based on the following equations (Equation 1) and (Equation 2).
Molecular weight = 74n + 18 ... (1)
Hydroxy group value = 56110 (n + 2) / molecular weight ... (2)
The polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and is produced by an esterification reaction known per se. Details of the manufacturing method are described in Patent Document 3 above.

In 100% by mass of the plastic fat / oil composition used in the present invention, 5 to 30% by mass of polyglycerin fatty acid ester as an emulsifier is blended. If it is less than 5% by mass, the plasticity of the plastic oil / fat composition is deteriorated and oil stains are observed. When it is 30% by mass or more, the plasticity and melting in the mouth of the plastic fat / oil composition are deteriorated, and since the saturated fatty acid content of the polyglycerin fatty acid ester is high, the content of the saturated fatty acid contained in the plastic fat / oil composition is high.

When the plastic fat / oil composition used in the present invention is shortened, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier. It is more preferably 7% by mass or more, further preferably 8% by mass or more, still more preferably 10% by mass or more. Further, it is more preferably 25% by mass or less, further preferably 20% by mass or less, still more preferably 18% by mass or less.
When the plastic oil / fat composition is a margarine or fat spread containing an aqueous phase, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier. It is more preferably 7% by mass or more, further preferably 8% by mass or more, still more preferably 10% by mass or more. Further, it is more preferably 25% by mass or less, further preferably 20% by mass or less, still more preferably 18% by mass or less.

Alternatively, 3 to 12% by mass of the polyglycerin fatty acid ester as an emulsifier and 2 to 10% by mass of the extremely hydrogenated oil are blended in 100% by mass of the plastic fat and oil composition of the present invention. By blending the extremely hydrogenated oil, the blending amount of the polyglycerin fatty acid ester of the emulsifier can be reduced, and the flavor derived from the emulsifier can be reduced.
In this case, when the polyglycerin fatty acid ester is less than 3% by mass and the extremely hydrogenated oil is less than 3% by mass, the plasticity of the plastic oil / fat composition is deteriorated and many oil stains are observed. Therefore, the total of the polyglycerin fatty acid ester and the extremely hydrogenated oil needs to be 6% by mass or more. Further, when the polyglycerin fatty acid ester is more than 12% by mass and the extremely hydrogenated oil is more than 10% by mass, the plastic fat / oil composition is poorly melted in the mouth. The blending amount of the polyglycerin fatty acid ester is more preferably 4 to 10% by mass, further preferably 5 to 9% by mass, and the blending amount of the extreme oil is more preferably 2 to 7% by mass.
The ratio of the amount of the polyglycerin fatty acid ester to the extremely hardened oil is not limited, but it is preferable that the extremely hardened oil is contained in the same amount as the polyglycerin fatty acid ester or the extremely hardened oil is contained in a smaller amount than the polyglycerin fatty acid ester. ..

The plastic fat composition used in the present invention can be produced by a known method.
When the plastic oil / fat composition is shortening, the oil / fat which is liquid at 20 ° C. is mixed with a polyglycerin fatty acid ester or a polyglycerin fatty acid ester and an extremely hydrogenated oil to 50 to 80 ° C., preferably 60 to 70 ° C. Heat and melt. The obtained solution is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil to obtain a plastic fat and oil composition. Then, it is preferable to temper at 10 to 30 ° C. for 24 to 72 hours.

When the plastic oil / fat composition is a margarine or fat spread containing an aqueous phase, the oil / fat which is liquid at 20 ° C. is mixed with a polyglycerin fatty acid ester or a polyglycerin fatty acid ester and an extremely hydrogenated oil, and the temperature is 50 to 80 ° C. It is preferably heated to 60 to 70 ° C. and melted to form an oil phase. Next, the oil phase and the aqueous phase mainly composed of purified water are mixed and stirred, and the obtained mixed liquid is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil. A plastic oil / fat composition is obtained. Then, it is preferable to temper at 10 to 30 ° C. for 24 to 72 hours.

The quenching and kneading device is generally composed of two units, the first unit consisting of a tube-type scraping heat exchanger and the second unit consisting of tubes having different structures depending on the product type and purpose. Consists of. For shortening, a kneader or the like having pins on the inner wall and shaft of the pipe is used, and for margarine and fat spread, a hollow pipe or a pipe having a wire mesh inside is used.

In the present invention, the quality improving material for bakery is mixed and added to the plastic fat and oil composition by a known method to produce the plastic fat and oil composition for bakery of the present invention.
There is no particular limitation on the process of adding the quality improving material for bakery, and the oil and fat which is liquid at 20 ° C. may be mixed in advance, and the oil and fat and polyglycerin fatty acid ester which are liquid at 20 ° C., or polyglycerin fatty acid. It may be added in the step of mixing the ester and the extremely hydrogenated oil and heating and melting, or it may be added in the step of quenching and kneading with a quenching and kneading device, or it may be added in the step of tempering at 10 to 30 ° C. It may be added after the production of the plastic oil / fat composition.

The quality improving material for bakery of the present invention is not particularly limited, and for example, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, oxidizing agents such as ascorbic acid and potassium bromide, reducing agents such as cystine and glutathione, oligosaccharides, and the like. Powdered water candy, starch decomposition products, dextrin, carboxymethyl cellulose, starch, sugars such as thickening polysaccharides, enzymes such as amylase, β-amylase, α-amylase, xylanase, protease, oil-based and essence-based liquid fragrances, powder fragrances, etc. Examples include fragrances, liquid pigments, pigments such as powder pigments, yeast foods and the like. Preferred are sugars, enzymes, fragrances and pigments, and in particular, oligosaccharides, powdered water candy and carboxymethyl cellulose as sugars, β-amylase as enzymes, liquid fragrances as fragrances and liquid pigments as pigments are used.
By mixing these quality improving materials for bakery in the plastic fat and oil composition for bakery in an amount of 50% by mass or less, preferably 20 to 30% by mass, the plastic fat and oil composition and the improving material are added. Due to the effect, it is possible to give a moist feeling and a soft feeling to the texture of the bakery product.

According to the present invention, when a liquid or fluid oligosaccharide, a liquid flavor, or the like is mixed with a plastic fat or oil composition, the plastic fat or oil composition for bakery becomes soft as a whole but maintains plasticity. When the quality improving material for bakery is a liquid or a powder with high hygroscopicity, if these are mixed with the bakery mix which is a powder, lumps and solidification will occur, but these are added in advance in the present invention. When a plastic fat composition for bakery is used, workability at the time of manufacturing a bakery product is improved.

The plastic fat composition for bakery of the present invention is used for roll-in and kneading for confectionery or bread making. For roll-in, it means that it is used by folding it into a confectionery or bread dough, and for kneading, it means that it is kneaded into a confectionery or bread dough. The bakery dough using the plastic oil / fat composition for bakery of the present invention may contain wheat flour as a main component and other flours that are usually blended in bakery dough. Examples thereof include barley flour, rye flour, swallow flour, corn flour, white sorghum flour, soybean flour (kina flour), green bean flour, buckwheat flour, amaranthus flour, millet flour, awa flour, hie flour and rice flour.

The bakery dough may contain conventionally known ingredients in addition to the flour and the bakery plastic oil / fat composition of the present invention. Such known components include, for example, sugars, grape sugars, malt sugars, high fructose corn syrups, water candy, powdered candy, oligosaccharides, dextrins, sugar alcohols, starches, processed starches and other sugars, butter, lard, salad oil, and the like. Fats and oils such as margarine and shortening, non-gluten proteins such as defatted milk powder, dried eggs, yeast, baking powder, thickening polysaccharides, salt, calcium salt, seasonings, fragrances, vitamin C, emulsifiers, yeast foods, etc. Can be mentioned.

The bakery product produced by using the plastic oil / fat composition for bakery of the present invention is not particularly limited as long as it is a product produced by heating a dough prepared with wheat flour as a main component. Examples thereof include breads such as bread, yeast donuts, pizzas and Chinese manju, baked goods such as cookies, saberes, biscuits, madeleines, muffins, donuts, sponge cakes, pies and hot cakes.

Next, the present invention will be specifically described based on Examples, but the present invention is not limited to these Examples. In the following examples, unless otherwise specified, "%" means "mass%".

1. 1. Production of Plastic Oil / Fat Composition A In the examples or comparative examples shown as test examples, emulsifier A and emulsifier B were used as the polyglycerin fatty acid ester. The emulsifier A is the polyglycerin fatty acid ester of the present invention (HLB 1.7, melting point 53 ° C., palmitic acid 32%, stearic acid 67%, manufactured by Riken Vitamin Co., Ltd.). The emulsifier B is a polyglycerin fatty acid ester (trade name: TAISET50, palmitic acid 2%, stearic acid 58%, manufactured by Taiyo Kagaku Co., Ltd.) that does not correspond to the polyglycerin fatty acid ester of the present invention. The fatty acid compositions of the emulsifiers A and B were measured by the following fatty acid analysis method.

The fats and oils used in the following examples and the amounts of each saturated fatty acid were as follows. The amount of saturated fatty acid was measured by the following fatty acid analysis method.
Canola oil (Showa Sangyo Co., Ltd.): 6.2% by mass
Cottonseed oil (Showa Sangyo Co., Ltd.): 21.2% by mass
High oleic sunflower oil (Showa Sangyo Co., Ltd.): 6.9% by mass
Olive oil (Showa Sangyo Co., Ltd.): 13.7% by mass
Palm olein (IV60) (Showa Sangyo Co., Ltd.): 41.9% by mass
Palm olein (IV67) (Showa Sangyo Co., Ltd.): 36.6% by mass
Melting point fractionated fats and oils (IV45) in palm (Taiyo Yushi Co., Ltd.): 55.1% by mass
All the extremely hydrogenated oils were from Yokoseki Yushi Kogyo Co., Ltd., and the saturated fatty acid content was 100% by mass.

[Analysis method]
The fatty acid composition and the amount of saturated fatty acid were analyzed by measuring and analyzing the sample by the capillary gas chromatograph method according to the standard fat and oil analysis test method 2.4.2.3-2013 fatty acid composition.

A Modular Compact Rheometer MCR102 manufactured by AntonioPaar was used for the dynamic viscoelasticity measurement. The jig is a 25 mm parallel plate jig, the gap is 1 mm, the frequency is 1.0 rad / sec, the strain is 0.05%, and the temperature of the sample is raised from 5 ° C to 50 ° C by 2 ° C per minute to the temperature of the sample. Dependent storage modulus (Pa) was measured.

The Texture Analyzer TA TXplus manufactured by Eiko Seiki Co., Ltd. was used for the measurement of the breaking stress (g). The temperature of the sample filled in the container was adjusted to 15 ° C. and 25 ° C., respectively, and the jig was 1 mm ψ, and the breaking stress (g) when this was penetrated 12 mm from the surface at 0.5 mm / sec was measured.

[Evaluation criteria]
(1) Plasticity evaluation The plasticity when a sample at room temperature was taken with a spatula and spread on paper was evaluated by the following evaluation criteria by a panel of 5 people. The result of the discussion of 5 people was used as the evaluation point.
Evaluation criteria
◎: Very good
○: Good
△: Slightly bad
×: Bad

(2) Oil stain evaluation After taking a sample at room temperature on a spatula and spreading it on paper, the oil stain was visually evaluated by a panel of 5 people according to the following evaluation criteria. The result of the discussion of 5 people was used as the evaluation point.
Evaluation criteria
◎: Very good with no oil stains
○: Good with little oil stain
Δ: Oil stains are seen, but acceptable range
×: Many oil stains are bad

(3) Evaluation of melting in the mouth Sensory evaluation was performed by 10 specialized panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: Very good
4: Good
3: Tolerance range
2: Somewhat bad
1: Bad

[Method for producing plastic oil / fat composition A]
The respective fats and oils and emulsifiers were mixed in the blending ratios of Test Examples 1-1 to 1-18 shown in Tables 2 and 3 below, completely melted at 60 ° C., and then rapidly cooled and kneaded with a quenching kneader. .. AGI HOMOMIXER 2M-1 manufactured by Primix Corporation was used as a quenching and kneading device, and cooled from 60 ° C to 20 ° C under the conditions of a refrigerant temperature of -10 ° C, a paddle mixer of 150 rpm, and a homo mixer of 10000 rpm, and Test Example 1 The plastic fat composition A of -1 to 1-18 was produced.
The amount of saturated fatty acid, dynamic viscoelasticity, and breaking stress of each plastic oil / fat composition A were measured by the above analysis method, and plasticity, oil stain, and melting in the mouth were evaluated according to the above evaluation criteria.
Test Examples 1-1 to 1-7, 1-9 to 1-11, 1-15, 1-16 correspond to Examples of the present invention, and Test Examples 1-8, 1-12 to 1-14, 1 -17 and 1-18 correspond to comparative examples.

Table 1 shows the analysis results using Snow Brand Hokkaido Butter Salt-Free (Snow Brand Megmilk Co., Ltd.) as Reference Example 1-1 and shortening premix oil 150 (Showa Sangyo Co., Ltd.) as Reference Example 1-2. The evaluation result is shown.
Further, Tables 2 and 3 below show the blending ratios of the respective fats and oils and emulsifiers, the analysis results and the evaluation results thereof for the manufactured fats and oils compositions of Test Examples 1-1 to 1-18.

[result of analysis]
For each plastic fat composition A, the content of saturated fatty acids with respect to the mass of all constituent fatty acids was measured. Since the amount of saturated fatty acid in the emulsifier of the present invention is high, the amount of saturated fatty acid in the plastic fat and oil composition tends to increase as the amount of the emulsifier blended increases. In all of Examples 1-1 to 1-11, the amount of saturated fatty acid was 40% by mass or less.
On the other hand, the amount of saturated fatty acids in Test Examples 1-12 to 1-14 using palm oil and oils and fats derived from palm (palm olein, oils and fats separated by melting point in palm oil) was 40% or more.

Next, the result of the storage elastic modulus (Pa) obtained by measuring the dynamic viscoelasticity by changing the temperature of the plastic oil / fat composition is obtained, and the value of the storage elastic modulus is shown on the vertical axis with respect to the temperature on the horizontal axis as the common logarithm (log). What is shown by ₁₀ X) is FIG. The measurement result of butter (Reference Example 1) is also shown as a reference, but the storage elastic modulus sharply decreased when the temperature exceeded 25 ° C.
Tables 1 to 3 show the values obtained by selecting 10 ° C to 30 ° C as the room temperature range and using the results of the storage elastic modulus (Pa) of the sample at 10 ° C and 30 ° C as the common logarithm, and the differences between these values. In Test Examples 1-1 to 1-12 and 1-18, it was found that the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
On the other hand, in Test Examples 1-15 and 1-16 also shown in FIG. 1, the value of the difference between the common logarithms of the storage elastic modulus (Pa) at 10 ° C and 30 ° C is 1 or more, which is within the daily temperature range. It was shown that the dynamic viscoelasticity was not stable due to the temperature change of.

Fracture stress is a stress against a vertical force and is an index of hardness. When this value was high and the plastic fat composition was too hard (for example, Test Example 1-8 and Test Example 1-14), the fat did not stretch and the evaluation of plasticity was deteriorated.

[Evaluation results]
The plastic fat and oil composition of the present invention was highly evaluated for its plasticity, oil stain, and melting in the mouth, especially when 85 to 90% by mass of fat and oil liquid at 20 ° C. and 15 to 10% by mass of polyglycerin fatty acid ester were blended. .. Further, even in the plastic oil / fat composition of the present invention in the case of other blending amounts, the evaluation of plasticity, oil stain, and melting in the mouth was generally good.

2. 2. Production of plastic fat composition A for bakery 1. In the same method as for producing the plastic fat composition A, canola oil and an emulsifier are mixed at the ratios shown in Table 4 below, completely melted at 60 ° C., and then rapidly cooled and kneaded with a quenching kneader to obtain the plastic fat and oil. By producing a composition, adding each material to the plastic oil / fat composition at the ratio shown in Table 4 below and mixing with a mixer, the oil / fat mix A to I which is the plastic oil / fat composition for bakery of the present invention can be prepared. Nine types were manufactured. Regarding the plasticity of the oil and fat mix, 1. The evaluation was made according to the criteria for evaluating plasticity described in the production of the plastic oil / fat composition A. The evaluation results are shown in Table 4.

3. 3. Bread production and its evaluation Table 5 shows the basic composition of the roll bread mix. In addition, bread rolls were produced with the formulations shown in Table 6.

Production conditions For Reference Example 3-1 and Test Examples 3-1 and 3-3 to 3-12, the raw materials shown in Table 5 were added to the mixer, mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortened. Salad oil or oil / fat mix was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). For Test Example 3-2, the raw materials and oligosaccharides shown in Table 5 were added to the mixer, mixed at low speed for 4 minutes and at medium speed for 8 minutes, then shortening was added, and the speed was 3 minutes 30 seconds to 5 minutes. Mixing was performed at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). The obtained dough was fermented at 27 ° C. and 80% humidity for 5 minutes, divided into 70 g and rolled. After taking a bench time of 10 minutes, it was molded, and a proof was taken at 38 ° C. and a humidity of 85% for 60 minutes, and then baked at 200 ° C. for 10 minutes to obtain a roll pan.
The obtained roll bread was evaluated as follows. The results of each evaluation are shown in Table 6. In addition, Test Examples 3-3 to 3-12 correspond to Examples of the present invention, and Test Examples 3-1 and 3-2 correspond to Comparative Examples.

(1) Workability evaluation The ease of cohesion of the dough and the stickiness of the dough at the time of manufacturing the above-mentioned roll pan were evaluated as workability. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: Very good
4: Good
3: Tolerance range
2: Bad
1: Very bad

(2) Moist feeling A sensory evaluation was performed on the moist feeling in the texture of the above-mentioned roll bread. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: There is enough moist feeling and it is very good.
4: Moderately moist and good
3: There is a slight moist feeling, and it is within the permissible range.
2: There is not much moist feeling and it is a little bad
1: There is almost no moist feeling and it is bad

(3) Soft texture A sensory evaluation was performed on the soft texture of the roll bread. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: There is enough soft feeling and it is very good.
4: Moderately soft and good
3: There is a slight soft feeling, and the allowable range
2: There is not much soft feeling and it is a little bad
1: There is almost no soft feeling and it is bad

(4) Flavor A sensory evaluation was performed on the flavor of the above-mentioned bread rolls. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: Very good
4: Good
3: Tolerance range
2: Somewhat bad
1: Bad

In Test Examples 3-3-3-12 to which the oil / fat mixes A to I were added, the workability was particularly highly evaluated. In addition, the moist feeling, soft feeling, and flavor were also evaluated well. On the other hand, in Test Example 3-1 to which salad oil, which is a liquid oil, was added, the dough was difficult to be organized in the mixing step, the dough was sticky, and the workability was very poor. Further, in Test Example 3-2 in which shortening and oligosaccharide were added separately, a moist feeling and a soft feeling were felt, and the flavor was good. However, lumps were generated in the process of adding oligosaccharides to the raw materials, the dough was difficult to organize in the mixing process, the dough was sticky, and the workability was poor. It was found that when the oil and fat mix of the present invention was blended, a moist and soft texture was imparted to the texture of the bread, the flavor was good, and the workability during the production of the bread was improved.

Further, when soybean flour or rice flour is added for the purpose of adjusting the nutritional component, as shown in Test Examples 3-13 and 3-14, the moist feeling and the soft feeling may be impaired. Test Examples 3-15 and 3-16 in which a part of wheat flour was replaced with soybean flour or rice flour and the oil and fat mix of the present invention was added are equivalent to Test Example 3-2 in which 100% wheat flour is used as shown in Table 7. It was a good moist and soft feeling.

4. Production of Muffins and Evaluation thereof Muffins were produced by the formulations shown in Table 8.
Production method Whole eggs, sugar, salt and milk were mixed. Sifted flour and baking powder were added. Next, salad oil, margarine dissolved at about 50 ° C., and an oil / fat mix were added and mixed. 90 g each was dispensed into a paper case and baked in an oven. The firing conditions were 200 ° C. for 20 minutes. After firing, it was stored at 25 ° C. for 24 hours. The obtained muffins were evaluated as follows. The results of each evaluation are shown in Table 8.
In addition, Test Examples 4-2 to 4-4 correspond to Examples of the present invention, and Test Examples 4-1 correspond to Comparative Examples.

(1) Moist feeling A sensory evaluation was performed on the moist feeling in the texture of the above muffins. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: There is enough moist feeling and it is very good.
4: Moderately moist and good
3: There is a slight moist feeling, and it is within the permissible range.
2: There is not much moist feeling and it is a little bad
1: There is almost no moist feeling and it is bad

(2) Flavor A sensory evaluation was performed on the flavor of the above muffins. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point. Evaluation criteria
5: Very good
4: Good
3: Tolerance range
2: Somewhat bad
1: Bad

(3) Oil stain The oil stain of the above muffin was evaluated. Sensory evaluation was performed by 10 expert panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: Very good with no oil stains on the paper case
4: Good with almost no oil stains on the paper case
3: There is some oil stain on the paper case, but it is acceptable.
2: There is an oil stain on the paper case, which is a little bad.
1: There are many oil stains on the paper case, which is bad.

In Test Example 4-1 to which salad oil, which is a liquid oil, was added, oil stains were observed. In Test Examples 4-2 to 4-4, the oil stain was particularly small and the evaluation was high.

Further, when soybean flour or rice flour is added for the purpose of adjusting the nutritional component, the moist feeling may be impaired as shown in Test Examples 4-5 and 4-6. Test Examples 4-7 and 4-8 in which a part of wheat flour was replaced with soybean flour or rice flour and the oil and fat mix of the present invention was added are equivalent to Test Example 4-2 in which 100% wheat flour is used as shown in Table 9. It was a good moist feeling.

5. Production of Plastic Oil and Fat Composition B The respective oils and fats and emulsifiers were prepared in the blending ratios of Test Examples 5-1 to 5-13 shown in Table 10 below, and after being completely melted at 60 ° C., a quenching kneader was used. It was rapidly cooled and kneaded. Using AGI HOMOMIXER 2M-1 manufactured by Primix Corporation as a quenching and kneading device, cool from 60 ° C to 10 ° C under the conditions of refrigerant temperature -10 ° C, paddle mixer 150 rpm, and homo mixer 8500 rpm, and at 25 ° C. After tempering for 24 hours, the plastic oil / fat composition B of Test Examples 5-1 to 5-13 was produced. The fats and oils and emulsifiers used are those described in Example 1.
The amount of saturated fatty acid, dynamic viscoelasticity, and breaking stress of each plastic oil / fat composition B were measured by the analysis method described in Example 1, and the plasticity, oil stain, and melting in the mouth were evaluated according to the evaluation criteria described in Example 1.
Test Examples 5-2 to 5-7 and 5-9 to 5-12 correspond to Examples of the present invention, and Test Examples 5-1, 5-8 and 5-13 correspond to Comparative Examples.

Table 10 below shows the blending ratios of the respective fats and oils and emulsifiers, the analysis results and the evaluation results for the plastic fat and oil compositions B of Test Examples 5-1 to 5-13 produced.

[result of analysis]
For each plastic fat composition B, the content of saturated fatty acids with respect to the mass of all constituent fatty acids was measured. Since the amount of saturated fatty acid of the emulsifier of the present invention is high and the amount of saturated fatty acid of the extremely hydrogenated oil is 100% by mass, the amount of saturated fatty acid of the plastic fat and oil composition increases as the amount of the emulsifier and the extremely hydrogenated oil increases. Although there was a tendency, the amount of saturated fatty acid was 40% by mass or less in all of Test Examples 5-1 to 5-13.

Next, the results of the storage elastic modulus obtained by measuring the dynamic viscoelasticity by changing the temperature of the plastic oil / fat composition are shown in the common logarithm (log ₁₀ X) with the value of the storage elastic modulus on the vertical axis with respect to the temperature on the horizontal axis. What is shown in FIG. 2 is FIG.
Table 10 shows the values obtained by selecting 10 ° C to 30 ° C as the room temperature range and using the results of the storage elastic modulus of the sample at 10 ° C and 30 ° C as the common logarithm, and the difference between these values. In Test Examples 5-1 to 5-12, it was found that the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
On the other hand, in Test Example 5-13 also shown in FIG. 2, the value of the difference between the common logarithms of the storage elastic modulus at 10 ° C and 30 ° C is 1 or more, which is affected by the temperature change within the daily temperature range. It was shown that the dynamic viscoelasticity was not stable.

Fracture stress is a stress against a vertical force and is an index of hardness. Since Test Examples 5-2 to 5-12 had an appropriate breaking stress at both 25 ° C and 15 ° C, it was confirmed that the fats and oils were easy to spread and the plasticity was good. Test Example 5-1 had a low breaking stress and poor plasticity. The evaluation of oil stains was also poor.

[Evaluation results]
The plastic fat and oil composition of the present invention is plastic when 80 to 93% by mass of fat and oil, which is liquid at 20 ° C., 5 to 11% by mass of polyglycerin fatty acid ester, and 2 to 9% by mass of extremely hydrogenated oil are blended. , Oil stain, and melting in the mouth were all highly evaluated. Further, even in the plastic oil / fat composition of the present invention in the case of other blending amounts, the evaluation of plasticity, oil stain, and melting in the mouth was generally good. Test Example 5-1 containing 94.2% by mass of fat and oil that is liquid at 20 ° C, 2.9% of polyglycerin fatty acid ester, and 2.9% of extremely hydrogenated oil has a very high evaluation of plasticity and oil stain. It was bad. Test Example 5-8, which contained 76% by mass of fat and oil liquid at 20 ° C., 13% of polyglycerin fatty acid ester, and 11% of extremely hydrogenated oil, had very good evaluations of plasticity and oil stain, but melted in the mouth. The evaluation was low. Test Example 5-13 using palm oil and containing 1.5% of polyglycerin fatty acid ester and 1.5% of extremely hydrogenated oil had a low evaluation of oil stain. When 96% by mass of fats and oils that are liquid at 20 ° C., 1.5% by mass of extremely hydrogenated oil, and 2.5% by mass of polyglycerin fatty acid ester are blended, the fats and oils do not harden and are evaluated as a plastic fat and oil composition. I couldn't.

6. Production of plastic fat composition B for bakery 4. In the same method as for producing the plastic fat composition B, canola oil, an emulsifier and an extremely hydrogenated oil are mixed at the ratio shown in Table 11 below, completely melted at 60 ° C., and then rapidly cooled and kneaded with a quenching kneader. A plastic oil / fat composition is produced, and each material is added to the plastic oil / fat composition at the ratio shown in Table 11 below and mixed with a mixer to obtain the oil / fat composition B for bakery of the present invention. Nine types of mixes J to R were manufactured. Regarding the plasticity of the oil and fat mix, 1. The evaluation was made according to the criteria for evaluating plasticity described in the production of the plastic oil / fat composition A. The evaluation results are shown in Table 11.

7. Bread production and its evaluation Roll bread was produced with the formulations shown in Table 12.
Production conditions For Reference Example 7-1 and Test Examples 7-1, 7-3 to 7-12, the raw materials shown in Table 5 were added to the mixer, mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortened. Salad oil or oil / fat mix was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). For Test Example 7-2, the raw materials and oligosaccharides shown in Table 5 were added to the mixer, mixed at low speed for 4 minutes and at medium speed for 8 minutes, then shortening was added, and the speed was 3 minutes 30 seconds to 5 minutes. Mixing was performed at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). The obtained dough was fermented at 27 ° C. and 80% humidity for 5 minutes, divided into 70 g and rolled. After taking a bench time of 10 minutes, it was molded, and a proof was taken at 38 ° C. and a humidity of 85% for 60 minutes, and then baked at 200 ° C. for 10 minutes to obtain a roll pan. In addition, Test Examples 7-3 to 7-12 correspond to Examples of the present invention, and Test Examples 7-1 and 7-2 correspond to Comparative Examples.
The roll breads produced in Reference Example 7-1 and Test Examples 7-1 to 7-1-12 were evaluated according to the evaluation items described in "3. Bread production and evaluation thereof". The results of each evaluation are shown in Table 12.

In Test Examples 7-3 to 7-12 to which the oil and fat mixes J to R were added, the evaluation of workability was particularly high. In addition, the moist feeling, soft feeling, and flavor were also evaluated well. On the other hand, in Test Example 7-1 to which salad oil, which is a liquid oil, was added, the dough was difficult to be organized in the mixing step, the dough was sticky, and the workability was very poor. In Test Example 7-2 in which shortening and oligosaccharide were added separately, the moist feeling, softness, and flavor were good, but lumps were generated in the process of adding oligosaccharide to the raw material, and the dough was mixed in the mixing process. It was hard to get together, the dough was sticky, and the workability was poor. It was found that when the oil and fat mix of the present invention was blended, a moist and soft texture was imparted to the texture of the bread, the flavor was good, and the workability during the production of the bread was improved.

Further, when soybean flour or rice flour is added for the purpose of adjusting the nutritional component, the moist feeling and the soft feeling may be impaired as shown in Test Examples 7-13 and 7-14. Test Examples 7-15 and 7-16 in which a part of wheat flour was replaced with soybean flour or rice flour and the oil and fat mix of the present invention was added are equivalent to Test Example 7-2 in which 100% wheat flour is used as shown in Table 13. It was a good moist and soft feeling.

8. Production of Muffins and Evaluation thereof Muffins were produced by the formulations shown in Table 14. The manufacturing method is as described in 4. above. According to the production of muffins and their evaluation.
Regarding the obtained muffins, the above 4. The evaluation was performed according to the evaluation items described in the production of muffins and their evaluation. The results of each evaluation are shown in Table 14. In addition, Test Examples 8-2 to 8-4 correspond to Examples of the present invention, and Test Examples 8-1 correspond to Comparative Examples.

In Test Example 8-1 to which salad oil, which is a liquid oil, was added, oil stains were observed. In Test Examples 8-2 to 8-4, the oil stain was particularly small and the evaluation was high.

Further, when soybean flour or rice flour is added for the purpose of adjusting the nutritional component, the moist feeling may be impaired as shown in Test Examples 8-5 and 8-6. Test Examples 8-7 and 8-8 in which a part of wheat flour was replaced with soybean flour or rice flour and the oil and fat mix of the present invention was added are equivalent to Test Example 8-2 in which 100% wheat flour is used as shown in Table 15. It was a good moist feeling.

According to the present invention, 5 to 30% by mass of a specific emulsifier is blended with respect to 70% by mass or more of a liquid oil or fat at 20 ° C., or 3 to 12% by mass of a specific emulsifier and 2 extremely hydrogenated oils are added. Plastic oil and fat composition for bakery by adding and mixing a quality improving material for bakery to a plastic oil and fat composition produced by blending up to 10% by mass (however, the total of a specific emulsifier and extremely hydrogenated oil is 6% by mass or more). You can get things.
The plastic fat and oil composition for bakery produced in this manner has good plasticity in a wide temperature range, has very suitable physical properties for workability, and has a reduced saturated fatty acid content, so that the bakery can be used. It is possible to give a moist and soft feeling to the texture of the product.

If the quality improving material for bakery is liquid or fluid (oligosaccharide, liquid fragrance) or powder with high hygroscopicity (powder candy, etc.), adding it to the powder bakery mix will cause lumps. In many cases, the bakery product is weighed and added separately from the mix when manufacturing the bakery product, which makes the work complicated. In the present invention, by using the plastic oil / fat composition for bakery mixed with the quality improving material for bakery, the dough is easily organized during mixing and the stickiness of the dough can be suppressed, so that the workability is improved.

Claims (6)

70% by mass or more of fats and oils that are liquid at 20 ° C., 5 to 30% by mass of (A) polyglycerin fatty acid ester, 3 to 12% by mass of (B) polyglycerin fatty acid ester, and 2 to 10 extremely hydrogenated oils. Contains% by mass, and the total of polyglycerin fatty acid ester and extremely hydrogenated oil is 6% by mass or more.
A plastic oil / fat composition for bakery in which a quality improving material for bakery is added and mixed with a plastic oil / fat composition containing
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of constituent fatty acids.
A plastic fat or oil composition for bakery, wherein the plastic fat or oil composition contains 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the plastic fat or oil composition. The plastic fat composition for bakery according to claim 1, wherein the difference between the common logarithm values of the storage elastic modulus at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement is less than 1.0. .. The plastic oil / fat composition for bakery according to claim 1 or 2, wherein the quality improving material for bakery is added in an amount of 50% by mass or less in the plastic oil / fat composition for bakery. A bakery dough comprising the plastic oil / fat composition for bakery according to any one of claims 1 to 3. A bakery product in which the bakery dough according to claim 4 is cooked. For 70% by mass or more of fats and oils that are liquid at 20 ° C
(A) Polyglycerin fatty acid ester 5 to 30% by mass, or (B) Polyglycerin fatty acid ester 3 to 12% by mass and extremely hydrogenated oil 2 to 10% by mass, and polyglycerin fatty acid ester and extremely hydrogenated oil. A method for producing a plastic oil / fat composition for bakery by mixing 6% by mass or more of the above, heating and melting, quenching and kneading, adding and mixing a quality improving material for bakery.
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of constituent fatty acids.
A method for producing a plastic fat or oil composition for bakery, which comprises producing a plastic fat or oil composition containing 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the plastic fat or oil composition.

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