JP4376171B2 - Oil composition - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil and fat composition, and more specifically, whitening (fat bloom) and lowering of flavor while containing a lot of pork fat that has a unique rich flavor but has the disadvantage of easily producing coarse crystals. It is related with the oil-fat composition which is prevented and can be stored for a long time.

  Pork fat is widely used as fats and oils having a unique rich flavor, such as cooking fats and oils for frying and fried foods, and bakery fats and oils for confectionery and bread making.

  However, since pork fat contains a lot of triglycerides mainly composed of SPO (1-stearyl-2-palmitryl-3-olein), the state of storage is not appropriate when it is produced by an unkneaded method without quenching plasticization. Under slow cooling conditions (such as repeated dissolution and crystallization), coarse oil and fat crystals grow, resulting in a rough oil composition, solid-liquid separation, loss of plasticity, or The surface becomes white and the commercial value is significantly reduced.

  There is a prepared lard as an oil and fat composition containing pork fat having such properties as a main component and other oils and food additives. In order to increase the crystal stability of the prepared lard and prevent roughness, solid-liquid separation, loss of plasticity, whitening of the oil and fat surface, various studies have been conducted from the past, and various proposals have been made.

  For example, a method of using an emulsifier, a method of using extremely hardened fats and oils (see, for example, Patent Document 1), or a method of randomly transesterifying a fat composition in which high melting point fats are added to pork fat (for example, Patent Documents 2 and 2) 3), it has been proposed to prevent the formation of coarse crystals and to prevent roughness, solid-liquid separation and surface whitening. However, the method using an emulsifier has a problem that, when a large amount of an emulsifier that exhibits an anti-crystallization effect is added, in addition to hindering the rich flavor of pork fat, the mouth melting becomes extremely bad due to waxy. Moreover, although the method of patent document 1 does not inhibit the flavor of pork fat, there existed a problem that a mouth melt | dissolution became extremely worse by waxy. In addition, the methods described in the cited documents 2 and 3 also have a problem that the melting point is high and the meltability in the mouth is deteriorated.

JP 2001-8619 A Japanese Patent Laid-Open No. 55-23974 JP-A-11-289976

  Accordingly, an object of the present invention is to provide an oil / fat composition having a good mouth melt and high crystal stability while containing a large amount of pork fat with a unique rich flavor.

  As a result of various studies to achieve the above-mentioned object, the present inventors have conventionally used palm stearin which has been used rarely because it has a unique flavor and is hard and difficult to use for plastic oils and fats. It was found that the above problem can be solved by blending a specific ratio.

  This invention was made | formed based on the said knowledge, contains 50 mass% or more of pork fat, and 0.01-0.6 mass part of palm stearins with respect to 1 mass part of pork fat in an oil phase. The present invention provides an oil and fat composition characterized by containing it in a ratio.

  According to the present invention, while containing a large amount of pork fat with a unique rich flavor, long-term storage such as the occurrence of roughness, solid-liquid separation, loss of plasticity or whitening of the oil and fat surface even under slow cooling conditions The fall of the commercial value by the coarse fat and oil crystal growth at the time is suppressed, the flavor is favorable, and the fat and oil composition excellent in plasticity and creaming property can be provided. In addition, when a food is prepared using the oil and fat composition, the food also has good flavor, whitening (fat bloom) due to fat and oil crystal coarsening is prevented, and long-term storage is possible.

Hereinafter, the oil and fat composition of the present invention will be described in detail.
The oil and fat composition of the present invention is an oil and fat composition containing pork fat in an amount of 50% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, and strongly exhibits the unique rich flavor of pork fat. It is. In addition, the upper limit of the pork fat content in the oil and fat composition of the present invention is preferably 95% by mass.

The pork fat used in the oil and fat composition of the present invention may be a fractionated pork fat from which a high melting point portion has been removed, or a pork fat fractionation middle oil from which a liquid portion has been removed, but having a rich flavor and Since it is most excellent in plasticity, it is preferable to use pork fat (unsorted pork fat).
In the oil and fat composition of the present invention, the pork fat may be refined or unrefined.

The palm stearin used in the oil and fat composition of the present invention is obtained as a by-product when fractionating and collecting palm olein from palm oil, and has an iodine value of 20 to 50, preferably 20 to 48. In the present invention, it is preferable to use a palm stearin having a rising melting point of 44 to 58 ° C, particularly 48 to 56 ° C.
In addition, the palm stearin may be obtained by further subjecting by-products when fractionating and collecting palm olein to further fractionation and / or transesterification.

The oil and fat composition of the present invention contains 0.01 to 0.6 parts by mass, preferably 0.03 to 0.4 parts by mass of the palm stearin in the oil phase with respect to 1 part by mass of the pork fat. .
When the palm stearin is less than 0.01 parts by mass with respect to 1 part by mass of pork fat, coarse crystals are formed over time under slow cooling conditions, and the oil and fat composition becomes rough and may cause solid-liquid separation. There is a possibility that the oil and fat surface may be whitened. Moreover, when palm stearin exceeds 0.6 mass part with respect to 1 mass part of pork fat, it will become hard too much, and there is a possibility that preferable plasticity as an oil-fat composition may not be obtained. In addition, it is preferable that content of the said palm stearin in the oil-fat composition of this invention is 5-35 mass%.

  The oil phase content in the oil and fat composition of the present invention is preferably 70 to 100% by mass, more preferably 75 to 100% by mass. If it is less than 70% by mass, it is difficult to feel the unique rich flavor of pork fat, and there is a possibility that the oil and fat composition has poor plasticity at room temperature.

  In the oil and fat composition of the present invention, other fats and oils other than the pork fat and the palm stearin can be used as necessary. The amount of other fats and oils used is preferably 20% by mass or less in the oil phase of the oil and fat composition of the present invention.

  Other fats and oils used here are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat , Various vegetable oils and animal fats such as cacao butter, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  Moreover, it is preferable that the oil-fat composition of this invention does not contain trans fatty acid substantially. Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans fatty acids. . On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency. In the present invention, the palm stearin and the pork fat are substantially free of trans fatty acids, and therefore, by not using hydrogenated fats and oils as other fats to be added as necessary, no trans fatty acids are contained. In addition, the oil and fat composition having an appropriate consistency can be obtained. The term “substantially free of trans fatty acids” as used herein means that the content of trans fatty acids is preferably less than 10% by mass, more preferably 5% by mass in the total constituent fatty acids of the oil and fat composition of the present invention. Hereinafter, it is most preferably 2% by mass or less.

  In the oil and fat composition of the present invention, the SFC (solid fat content) of the oil phase is preferably 20 to 60% at 10 ° C, more preferably 20 to 50%, and preferably 20 to 40% at 20 ° C. More preferably, it is 10 to 30%. If the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., sufficient hardness cannot be obtained, and good plasticity over a wide temperature range is difficult to obtain. On the other hand, if the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., the oil / fat composition is too hard to obtain good plasticity in a wide temperature range.

  The SFC is measured as follows. That is, the oil phase is kept at 60 ° C. for 30 minutes to completely melt and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After maintaining this at each measurement temperature for 30 minutes in sequence, SFC is measured.

  Components other than fats and oils can be contained in the oil and fat composition of the present invention. Examples of components other than fats and oils include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, citric acid, lactic acid and gluconic acid, dextrins, sugars and sugar alcohols, Sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed egg products Flavor, milk and dairy products, seasoning, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Food materials and food additives.

  In the oil and fat composition of the present invention, the amount of components other than the oil and fat can be appropriately selected according to the purpose of use of these components and is not particularly limited, but is preferably 40% by mass in total. Below, more preferably 20% by mass or less, still more preferably 10% by mass or less, and most preferably 1% by mass or less.

  Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, plant sterol, plant sterol fatty acid ester, milk fat globule coat, saponins, etc. are used, and one or more selected from these may be used it can. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the oil-fat composition of this invention, Preferably it is 0-3 mass%, More preferably, it is 0-1 mass%.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. Although the compounding quantity of the said thickening stabilizer does not have a restriction | limiting in particular, In the oil-fat composition of this invention, Preferably it is 0-10 mass%, More preferably, it is 0-5 mass%, More preferably, it is 0-1 mass%. is there.

  In addition, when the oil-fat composition of the present invention is in the form of an emulsion, the ratio of the oil phase to the aqueous phase (the former: the latter, based on mass) is preferably 60:40 to 95: 5.

Next, the preferable manufacturing method of the oil-fat composition of this invention is demonstrated.
The oil and fat composition of the present invention is a palm stearin having a ratio of 0.01 to 0.6 parts by mass with respect to 1 part by mass of pork fat and pork fat in which the pork fat content in the oil and fat composition is 50% by mass or more. , And if necessary, after melting the oil phase containing other components, if necessary, the aqueous phase and other components are emulsified and mixed.
Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is cooled and crystallized. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling, but even slow cooling has a wide plasticity range, excellent extensibility at low temperatures, and stable stability without change in hardness over time. An oil and fat composition can be obtained. Examples of the equipment used for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and a compressor. And the like.

Moreover, in any manufacturing process at the time of manufacturing the oil-fat composition of this invention, it does not matter whether nitrogen, air, etc. are included.
Moreover, when making the oil-fat composition of this invention into an emulsion, the emulsification form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

Next, the use of the oil and fat composition of the present invention will be described.
The oil and fat composition of the present invention is a kneading oil composition, a roll-in oil composition, a filling oil composition, a sand oil composition, and a topping. The composition can be used as an oil / fat composition, a spread oil / fat composition, a spray oil / fat composition, a coating oil / fat composition, a frying oil / fat composition, a cream / fat composition.

  The oil and fat composition of the present invention is excellent in creaming property and kneading suitability in a wide temperature range, and the resulting bakery product has a unique rich flavor, so among these uses, bread, confectionery bread, Danish, It is particularly suitable as a fat and oil composition for kneading used in bakery products such as pie, shoe, donut, butter cake, sponge cake, cookie, hard biscuit, waffle and scone.

  In addition, the usage-amount of the oil-fat composition of this invention in the said use changes with use uses, and is not specifically limited.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Example 1]
Pork fat (iodine value = 65, trans fatty acid content = 1.6 mass%), 80 mass parts, palm stearin (iodine value = 33, trans fatty acid content = 0.4 mass%), 10 mass parts of soybean liquid oil And 0.03 parts by mass of tocopherol are mixed and dissolved, and then subjected to a rapid plasticization step (cooling rate -20 ° C / min or more), containing 80% by weight of pork fat, and 1 part by weight of pork fat in the oil phase. An oil and fat composition containing 0.13 parts by mass of palm stearin, SFC of the oil phase being 33% at 10 ° C, 24% at 20 ° C, and trans fatty acid content being 1.3% by mass was obtained.

[Example 2]
Pork fat (iodine value = 65, trans fatty acid content = 1.6% by mass), 80 parts by mass of palm stearin (iodine value = 33, trans fatty acid content = 0.4% by mass) and 0.03 parts by mass of tocopherol After mixing and dissolving, it is subjected to a rapid plasticization step (cooling rate -20 ° C / min or more), containing 80% by weight of pork fat, and 0.2 parts by weight of palm stearin per 1 part by weight of pork fat in the oil phase. Thus, an oil and fat composition having an oil phase SFC of 41% at 10 ° C., 30% at 20 ° C., and a trans fatty acid content of 1.3% by mass was obtained.

Example 3
Pork fat (iodine value = 65, trans fatty acid content = 1.6% by mass), 80 parts by mass of palm stearin (iodine value = 33, trans fatty acid content = 0.4% by mass), stearic acid monoglyceride 0 as an emulsifier .4 parts by mass, lecithin 0.1 part by mass, and tocopherol 0.03 part by mass, 81 mass% of the oil phase, water 16 mass%, salt 1 mass%, and skim milk powder 2 mass% are mixed and dissolved. The phase is made into a water-in-oil emulsion by a conventional method, subjected to a rapid plasticization step (cooling rate -20 ° C / min or more), containing 65% by weight of pork fat, and 1% of pork fat in the oil phase. An oil / fat composition containing 0.2 parts by mass of palm stearin with respect to parts, an SFC of the oil phase of 41% at 10 ° C, 30% at 20 ° C, and a trans fatty acid content of 1.3% by mass was obtained.

[Comparative Example 1]
After dissolving 100 parts by weight of pork fat (iodine value = 65, trans fatty acid content = 1.6% by weight) and 0.03 part by weight of tocopherol, it is subjected to a rapid plasticization step (cooling rate −20 ° C./min or more) Fat composition having a fat content of 100% by mass, no palm stearin in the oil phase, an SFC of the oil phase of 32% at 10 ° C., 22% at 20 ° C., and a trans fatty acid content of 1.6% by mass I got a thing.

[Comparative Example 2]
An oil and fat composition was obtained in the same manner as in Example 2 except that the palm stearin used in Example 2 was changed to palm oil (iodine value = 51, trans fatty acid content = 1.6% by mass). The fat composition contains 80% by weight of pork fat, does not contain palm stearin in the oil phase, the SFC of the oil phase is 36% at 10 ° C, 22% at 20 ° C, and the trans fatty acid content is 1.3%. It was mass%.

[Comparative Example 3]
An oil and fat composition was obtained in the same manner as in Example 2 except that the pork fat used in Example 2 was changed from 80 parts by mass to 50 parts by mass and palm stearin was changed from 20 parts by mass to 50 parts by mass. The fat composition contains 50% by weight of pork fat, 1 part by weight of palm stearin with respect to 1 part by weight of pork fat in the oil phase, and the SFC of the oil phase is 55% at 10 ° C and 20% at 20 ° C. The trans fatty acid content was 43% and 43%.

[Comparative Example 4]
An oil / fat composition was obtained in the same manner as in Example 3 except that the palm stearin used in Example 3 was changed to pork fat and the oil / fat used in the oil phase was changed to 100% pork fat. The fat composition has a pork fat content of 81% by mass, does not contain palm stearin in the oil phase, has an SFC of 32% at 10 ° C., 22% at 20 ° C., and a trans fatty acid content of 1. It was 6% by mass.

[Comparative Example 5]
An oil and fat composition was obtained in the same manner as in Example 3 except that the palm stearin used in Example 3 was changed to palm oil. The oil and fat composition has a pork fat content of 65% by mass, does not contain palm stearin in the oil phase, the SFC of the oil phase is 36% at 10 ° C, 22% at 20 ° C, and the trans fatty acid content is 1. It was 3 mass%.

[Comparative Example 6]
An oil and fat composition was obtained in the same manner as in Example 3 except that the pork fat used in Example 3 was changed from 80 parts by mass to 50 parts by mass, and palm stearin was changed from 20 parts by mass to 50 parts by mass. The fat composition contains 41% by weight of pork fat, 1 part by weight of palm stearin with respect to 1 part by weight of pork fat in the oil phase, and the SFC of the oil phase is 55% at 10 ° C. and 20 ° C. The trans fatty acid content was 43% and 43%.

<Oil composition preservation test>
The oil and fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 to 6, respectively, were subjected to a storage test at 20 ° C. In the preservation test, the flavor, mouth melt and surface condition (bloom) of the oil and fat composition were evaluated in four stages according to the following evaluation criteria immediately after production and after 4 weeks. The results are shown in Table 1.

(Evaluation criteria)
-Flavor ◎: Feels good pork fat flavor.
○: The taste of pork fat is slightly lacking.
Δ: Flavor of pork fat is weak.
X: Flavor of pork fat is not felt.
・ Melting in mouth ◎: Very good.
○: Good.
(Triangle | delta): A waxy feeling is felt and it is a little bad.
X: Waxy, very bad.
-Bloom ◎: Not seen at all.
○: Somewhat glossy.
(Triangle | delta): There is no gloss and it is somewhat rough.
X: It turns white and is rough.

  As can be seen from Table 1, each of the inventive fat and oil compositions of Examples 1 to 3 has good pork fat taste and melt in the mouth, immediately after production and after 4 weeks from production, and generation of bloom is also observed. I couldn't. In contrast, each of the oil and fat compositions of Comparative Examples 1, 2, 4 and 5 containing no palm stearin had a good surface condition immediately after production, but bloomed after 4 weeks. Moreover, although each oil-fat composition of the comparative examples 3 and 6 which contains palm stearin exceeding 0.6 mass part with respect to 1 mass part of pork fat in an oil phase does not see generation | occurrence | production of bloom, The flavor was weak and the melting of the mouth was poor.

<Cookie baking test>
Using the oil and fat compositions obtained in Examples 1 and 2 and Comparative Examples 1 to 3, a cookie (wire cut cookie) was produced by the following composition and manufacturing method, creaming properties, and texture of the obtained cookies (Shortness and meltability in the mouth) were evaluated in four stages according to the following evaluation criteria. The obtained cookies were tested at 20 ° C. In the standing test, the surface state (bloom) of the cookie was evaluated in four stages according to the following evaluation criteria immediately after production and after 4 weeks. The results are shown in Table 2.

(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg, 1 part by weight of sodium chloride, 1 part by weight of sodium bicarbonate, 1 part by weight of baking soda, 10 parts by weight of water, and 55 parts by weight of fat and oil composition (production method)
The fat composition and sugar were put into a tabletop mixer (Kenwood mixer), mixed lightly using a beater, and then creamed at a maximum speed to a specific gravity of 0.6. Next, add a small amount of an aqueous phase that is premixed with whole egg, water, salt, and heavy charcoal and stir and mix. After adding flour and baking soda, mix at low speed for 1 minute to obtain a wire-cut cookie dough. It was. The wire cut cookie dough obtained here was wire cut molded into a round shape having a thickness of 7 mm and a diameter of 4 cm. The molded cookie dough was baked at 180 ° C. for 10 minutes in an oven (Fujisawa) and then cooled at 25 ° C. for 40 minutes to obtain a wire cut cookie.

(Evaluation criteria)
・ Creaming properties (time until specific gravity reaches 0.6)
◎: Less than 2 minutes ○: More than 2 minutes and less than 3 minutes △: More than 3 minutes and less than 4 minutes ×: More than 4 minutes ・ Cookie texture (shortness)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad cookie texture (melted in the mouth)
◎: Extremely good ○: Good △: Slightly bad ×: Bad cookie bloom ◎: Not seen at all ○: Slightly luster △: Glossy, slightly rough ×: Whitening and rough

  As can be seen from Table 2, when the wire cut cookies were produced using the oil and fat compositions of the present invention in Examples 1 and 2, both creaming properties and texture were good, and no bloom was observed. On the other hand, when a wire cut cookie was produced using the respective oil and fat compositions of Comparative Examples 1 and 2 not containing palm stearin, the creaming property and texture were good, but bloom occurred after 4 weeks. It was. Moreover, when a wire cut cookie is manufactured using the oil-fat composition of the comparative example 3 which contains palm stearin exceeding 0.6 mass part with respect to 1 mass part of pork fat in an oil phase, generation | occurrence | production of bloom is seen. Although it was not possible, the creaming property and texture were inferior, and the taste of pork fat was weak.

<Breadmaking test>
Using the oil and fat compositions obtained in Example 3 and Comparative Examples 4 to 6, a baked product (one loaf-type bread) was produced by the following composition and production method, and kneading suitability of the oil and fat composition during production and The texture of the obtained bread (cut and melted in the mouth) was evaluated in four stages according to the following evaluation criteria. The results are shown in Table 3.

(Medium seed mix)
70 parts by weight of strong powder, 2 parts by weight of raw yeast, 0.1 parts by weight of yeast food, 42 parts by weight of water (mixed with this species)
30 parts by weight of strong powder, 1.8 parts by weight of sodium chloride, 8 parts by weight of white sucrose, 23 parts by weight of water, 10 parts by weight of fat and oil composition (production method)
Medium seed material is put into a mixer bowl and mixed with a hook and mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a medium seed dough. The seed fermentation was performed for 4 hours in a constant temperature room at 85 ° C. and a relative humidity of 85% (end point temperature was 29 ° C.).
The dough that had been subjected to the medium-type fermentation was put into the mixer bowl again, and the seed material other than the oil and fat composition was added and mixed using a hook for 3 minutes at low speed and 3 minutes at medium speed. Here, after the oil and fat composition was added and mixed at low speed until the oil and fat composition was completely kneaded (up to 5 minutes), mixing was performed for 2 minutes at medium speed and 1 minute at high speed to obtain bread dough ( Kneading temperature is 28 ° C).
Here, after taking the floor time of 30 minutes, it was divided into 380 g and rounded. Next, after taking a bench time of 20 minutes, one-loaf molding was performed using a molder, put into a one-loaf mold, and a proof was taken at 38 ° C. and a relative humidity of 85% for 40 minutes. Then, after putting into the fixed kiln set to 200 degreeC and baking for 40 minutes, it cooled at 25 degreeC for 60 minutes, and obtained the one loaf type bread.

(Evaluation criteria)
・ Kneading suitability (time until oil and fat composition is completely kneaded after feeding)
◎: Less than 2 minutes ○: 2 minutes or more and less than 3 minutes △: 3 minutes or more and less than 4 minutes ×: 4 minutes or more
◎: Extremely good ○: Good △: Slightly bad ×: Bad / baked product texture (melted in the mouth)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad

  As can be seen from Table 3, when the one-loaf type bread was produced using the oil and fat composition of the present invention of Example 3, the kneading suitability was very good and the texture was also very good. On the other hand, when a one loaf type bread was produced using the oil and fat compositions of Comparative Examples 4 and 5, the texture was good, but the kneading suitability was poor. Moreover, when a one loaf type bread is manufactured using the oil-fat composition of the comparative example 6 which contains palm stearin exceeding 0.6 mass part with respect to 1 mass part of pork fat in an oil phase, kneading | mixing aptitude and food Both feelings were bad.

Claims (4)

  An oil / fat composition containing 50% by mass or more of pork fat and containing palm stearin in a ratio of 0.01 to 0.6 parts by mass with respect to 1 part by mass of pork fat in the oil phase.   The oil and fat composition according to claim 1, wherein the oil phase has an SFC (solid fat content) of 20 to 60% at 10 ° C and 10 to 40% at 20 ° C.   The fat composition according to claim 1 or 2, which is substantially free of trans fatty acid.   It is an object for kneading | baking bakery products, The oil-fat composition in any one of Claims 1-3 characterized by the above-mentioned.