JP5119922B2 - Plastic oil composition - Google Patents

Description

  The present invention relates to a plastic fat composition, and more particularly to a plastic fat composition suitable for use with a flour dough and a puffed food using the same.

  Boiled food represented by bread such as bread, sweet bread, Danish pastry, pie, etc. are sold in various places such as oven fresh bakery, so-called bakery in town, supermarket, convenience store etc. . In the production of bread, flour, sugar, salt, eggs, etc. are used as raw materials, but plastic oils and fats typified by butter, margarine, and shortening are indispensable. Increase the volume of the food, soften the texture, improve crispness, and increase the flavor.

  The flour-containing swollen food can be classified mainly into three categories according to the amount of the plastic fat composition used together with the flour dough. One is one that contains almost no plastic fat composition and includes French bread, which is characterized by its strong texture. Second, the amount of the plastic oil / fat composition added is about 3 to 25 parts per 100 parts of flour, such as copper bread, bread, sweet bread, rolls (table roll, butter roll, buns, etc.), variety bread ( Raisin bread, germ bread, etc.), brioche, etc., and the plastic fat composition is generally kneaded into dough. The third is a large amount of the plastic fat composition added, and is a layered puffed food represented by Danish pastries, croissants, pies, etc. Generally, the plastic fat composition is added to the flour for 100 parts of flour. After kneading about 3 to 25 parts, the roll-in plastic fat composition is folded into 20 to 100 parts per 100 parts of flour.

  Conventional bread, cupe bread, sweet bread, rolls (table roll, butter roll, buns, etc.), variety bread (raisin bread, germ bread, etc.), brioche, etc. It was very difficult to produce soft bread, which is one of the big needs of consumers. In order to solve this problem, inventions related to various plastic oils and fats have been made. To give an example, in Patent Document 1, monoglyceride 0.1 to 5.0 is added to 100 parts by weight of animal and vegetable oils and / or hardened oils and fats thereof. There is disclosed a bread kneading fat and oil composition characterized by blending 0.1 part by weight and 0.1 part by weight of diacetyltartaric acid monoglyceride and quenching plasticization of the blend.

  In addition, there are many inventions related to the addition of raw materials other than fat raw materials for the purpose of producing soft bread without using additives such as synthetic emulsifiers. Examples include Patent Document 2, Patent Document 3, Patent Document 4, and the like.

  In Patent Document 5, as an invention for producing soft bread from fats and oils, triglyceride represented by S1US2 (S1 and S2 are saturated fatty acids, U represents unsaturated fatty acids) and US3U (S3 is saturated fatty acids, U is unsaturated) An oil and fat composition for bread kneading is disclosed, comprising a compound crystal composed of triglyceride represented by (fatty acid). However, in the above invention, the invention focuses on the kneading suitability of the plastic fat composition and does not focus on the crystallization behavior of the fat in the expanded food after baking, and softens the bread to a sufficiently satisfactory level. I couldn't.

Japanese Patent Laid-Open No. 5-219886 Japanese Patent Laid-Open No. 08-196198 Japanese Patent Laid-Open No. 10-248480 JP 2002-153208 A Japanese Patent Laid-Open No. 2003-210107

  In view of such a situation, an object is to provide a plastic fat composition capable of producing a puffed food such as a very soft bread, which has never existed before.

The inventors of the present invention focused on optimal kneading suitability and oil crystallization behavior in the expanded food after baking, and as a result of intensive research, the oil phase was placed at 60 ° C. for 1 hour and then at 25 ° C. a less SFC is 8.0% when placed for 24 hours, the hardness after 15 hours at 20 ° C. the resulting fat composition is ^50g / cm ^{2 ~2000g} / cm 2 plastic fat composition The present inventors have obtained the knowledge that the above problems can be solved by the product, and have completed the present invention.
That is, the first of the present invention is an oil and fat composition used together with wheat flour dough, and mainly contains triglyceride represented by SUS and triglyceride represented by XUU or UXU (X is an arbitrary fatty acid) in the oil phase. The triglyceride represented by SUS is (S is one or two saturated fatty acids selected from palmitic acid and stearic acid, U is a cis unsaturated fatty acid selected from oleic acid, linoleic acid, and linolenic acid) Yes, triglyceride represented by XUU or UXU (X is any fatty acid) is rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose Oil, palm oil fractionation low melting point, lard fractionation low melting point, milk fat fractionation low melting point, palm oil fractionation low melting point, palm kernel oil fractionation low melting point, cocoa butter The low melting point part, the salfat fractionation low melting part and the shea fat fractionation low melting part are derived, the triglyceride represented by SUS is 6 to 50% by weight in the oil phase, and the triglyceride represented by XUU or UXU is the oil phase. 36 to 80% by weight, and the SFC when the oil phase is placed at 60 ° C. for 1 hour and then placed at 25 ° C. for 24 hours is 2.0% or less, The hardness after leaving at 20 ° C. for 15 hours is 50 g / cm ^{2 to} 2000 g / cm ² , and the fat composition is used for kneading 3 to 25 parts into flour dough for 100 parts of flour. It is a plastic oil composition for embedding. 2nd is the plastic fat composition for kneading | mixing of 1st whose triglyceride represented by SUS is 15 to 42 weight% in an oil phase. 3rd is the plastic fat composition for kneading | mixing of 1st whose triglyceride represented by XUU or UXU is 40 to 75 weight% in an oil phase. Fourth, 20 ° C. at left the hardness after 15 hours of the resulting fat composition is ^{70g / cm 2 ~1800g / cm 2} , a kneading for plastic fat composition of the first described. The fifth is the plastic fat composition for kneading according to the first aspect, wherein in the triglyceride represented by XUU or UXU, X is a saturated fatty acid or unsaturated fatty acid having 16 or less carbon atoms. 6thly, the triglyceride whose fatty acid to comprise is 1 type or 2 types or more chosen from a saturated fatty acid and trans-type unsaturated fatty acid of 12 or more carbon atoms is 5 weight% or less in the oil phase which comprises a plastic fat composition. The plastic fat composition for kneading according to any one of 1st to 5th. 7th is the puffed food which uses the plastic fat composition for kneading | mixing of any one of 1st thru | or 6th.

  According to the present invention, it has become possible to provide a kneading plastic fat composition capable of producing a puffed food such as bread that is extremely soft and unprecedented.

  Examples of fats and oils used in the plastic fat composition of the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, Examples include vegetable oils such as palm oil, shea fat, monkey fat, cacao butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the like. Alternatively, processed oils and fats that have been cured, fractionated, transesterified, etc. are suitable.

The plastic fat composition of the present invention has an SFC of 8.0% or less, preferably 5.0% or less, more preferably 2 when the oil phase is placed at 60 ° C. for 1 hour and then placed at 25 ° C. for 24 hours. Must be 0.0% or less. The oil phase mentioned here refers to the entire oil-soluble component constituting the plastic fat composition, and includes oil-soluble raw materials and additives such as emulsifiers, fragrances, antioxidants, and coloring agents that are optionally added to the raw oil and fat. Points to When the upper limit is exceeded, the fired product obtained is not soft, which is not preferable. Since the fats and oils contained in a general edible plastic fat composition are completely melted by placing the fats and oils at 60 ° C. for 1 hour, it is possible to assume the state of the melted fats and oils in the bread immediately after baking. By placing it at 25 ° C. for 24 hours, it is gradually cooled to room temperature after baking, and the state of fats and oils in the bread after 1 day can be assumed. That is, the present inventors have found that when the above-mentioned temperature treatment is applied to fats and oils, the solidified state (solid fat content) of the fats and oils in the bread one day after baking can be assumed. Furthermore, when the above-mentioned temperature treatment is applied to fats and oils and the SFC is below the upper limit, the bread becomes soft, and when the SFC is 0%, that is, when no crystals are formed after one day of baking, the softest bread is obtained. I found out that SFC represents the solid fat index of fats and oils, and as a measuring method, according to AOCS Official Method 5th edition Cd16-81, after 60 minutes at 60 ° C., after moving to 0 ° C. and 60 minutes, It moves to each measurement temperature and measures 30 minutes later.
However, the SFC of the present invention has an oil phase of the plastic fat composition (provided that the oil phase is only the raw oil and fat when no oil-soluble additive such as an emulsifier as shown in the Examples is used) at 60 ° C. It was measured at 25 ° C. after 24 hours at 25 ° C.

In order to provide the optimum kneading suitability in the conventional plastic fat composition, it is customary to use a raw fat / oil which is easy to solidify quickly and crystallizes under any cooling condition after melting. After 1 hour at 25 ° C., a plastic fat composition having a characteristic that the SFC is 8.0% or less when placed at 25 ° C. for 24 hours has been hardly used.
These contents will be described in detail later in paragraph numbers [0042] and [0043].

Also, plastic fat composition of the present invention is the hardness after 15 hours at ^{20 ℃ 50g / cm 2 ~2000g /} cm 2, preferably ^{70g / cm 2 ~1800g / cm 2} , more preferably it is ^{100g / cm 2 ~1600g / cm 2} , most preferably from ^{250g / cm 2 ~1400g / cm 2} . When it is less than the lower limit, when it is added to a dough that has been pulverized except for the oil and fat raw material, the dough slips in the mixer and the fat cannot be kneaded, which is not preferable. It is also known to start mixing by mixing an oil composition such as a liquid oil that is less than the lower limit with other raw materials, but adding an oil composition at the stage where the raw materials are mixed and started kneading prevents the formation of gluten. Therefore, it cannot be said that the quality is inferior because the texture of the fired product is deteriorated. The hardness can be measured with a rheometer, and a measurement example is a plan in which a plastic fat composition cut into a cube with a side of 5 cm is used with a rheometer manufactured by Fudo Kogyo Co., Ltd. using a circular plunger with a diameter of 1 cm. The maximum stress can be obtained by measuring the maximum stress at 5 cm / min.

The plastic fat composition of the present invention has an SFC of 8.0% or less when the oil phase is placed at 60 ° C. for 1 hour and then placed at 25 ° C. for 24 hours, and the obtained fat composition is 20 ° C. in that the hardness after 15 hours is ^{50g / cm 2 ~2000g / cm 2} , fat crystals difficult generated after puffed food baking, and is necessary to have a proper optimal kneaded at puffed food production It was found that a very soft puffed food can be obtained by having both characteristics at the same time. Conventionally, a plastic fat composition having both of the above properties has not been invented. In addition to softening the puffed food, the plastic oil / fat composition of the present invention also has the characteristics of good mouthfeel, crispness, and no stickiness.

  Furthermore, the present inventors have reached the following invention as an optimal plastic oil composition that is difficult to produce fat and oil crystals after baking the above-mentioned expanded food and also has the optimum kneading ability at the time of manufacturing the expanded food.

  The plastic fat composition of the present invention is SUS (S is one or two saturated fatty acids selected from palmitic acid and stearic acid, U is a cis-type unsaturated fatty acid selected from oleic acid, linoleic acid, and linolenic acid). It is preferable to mainly contain the triglyceride represented and the triglyceride represented by XUU or UXU (X is an arbitrary fatty acid). SUS triglyceride tends to form crystals under rapid cooling conditions such as the production of plastic fat composition, but has a property that it is difficult to form crystals when it is gradually cooled at room temperature as in baking. The present inventors have found that it is suitable for producing soft bread.

  Since triglyceride represented by XUU or UXU has a property that it is difficult to form crystals at room temperature, it can be imparted with appropriate plasticity by combining with triglyceride represented by SUS. The present inventors have found that it is difficult to produce crystals even in the case of being gradually cooled in order to produce a soft bread.

  In the triglyceride represented by the above XUU or UXU, X may be any fatty acid, but when it is a saturated fatty acid having 18 or more carbon atoms such as stearic acid, arachidic acid, behenic acid, etc., it is easy to produce crystals, so that the number of carbon atoms is 16 The following saturated fatty acids or unsaturated fatty acids are preferable, and unsaturated fatty acids are most preferable.

  The triglyceride represented by SUS is preferably contained in the oil phase constituting the plastic fat composition in an amount of 6 to 50% by weight, more preferably 10 to 46% by weight, most preferably 15 to 42% by weight. preferable. If it is less than the lower limit, it is difficult to achieve both an appropriate kneading property and an effect of softening bread, which is not preferable. When the upper limit is exceeded, the plastic fat composition becomes hard, and it is difficult to obtain a suitable hardness at 20 ° C., which is not preferable.

The triglyceride represented by XUU or UXU is preferably 36 to 80% by weight, more preferably 40 to 75% by weight in the oil phase constituting the plastic fat composition. If it is less than the lower limit, the above-mentioned temperature treatment tends to produce crystals, and the bread becomes hard, which is not preferable. When exceeding the upper limit, the plastic fat composition becomes soft, and it is difficult to obtain a suitable hardness at 20 ° C., which is not preferable.
Examples of fats and oils containing a large amount of triglyceride represented by XUU or UXU include fats and oils that exhibit liquid properties at room temperature that are not hardened, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil , Safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil fractionation low melting point, lard fractionation low melting point, milk fat fractionation low melting point, palm oil fractionation low melting point, palm kernel oil fractionation low melting point, cacao Preferred are oil fraction low melting point, monkey fat fraction low melting point, shea fat fraction low melting point, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok Oil, sesame oil, and evening primrose oil are more preferable, and rapeseed oil, soybean oil, sunflower seed oil, corn oil, and safflower oil are particularly preferable.

  The plastic fat composition of the present invention comprises 5 wt% in the oil phase of which the fatty acid constituting the triglyceride is one or more selected from saturated fatty acids having 12 or more carbon atoms and trans unsaturated fatty acids. % Or less, more preferably 3% by weight or less, and most preferably 2% by weight or less. When the upper limit is exceeded, it is not preferable because it becomes easy to produce crystals when placed at 25 ° C. for 24 hours after being placed at 60 ° C. for 1 hour, and the bread becomes hard.

  Although the emulsifier may be added to the plastic fat composition of the present invention as necessary, it is preferable not to add it in consideration of the health orientation of consumers. As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed monoglyceride of tartaric acid, Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, stearoyl sodium lactate, lecithin and the like.

  In the present invention, in addition to the above-mentioned raw materials and additives, oil-soluble components such as pigments, antioxidants, and fragrances, and water-soluble components such as salt, saccharides, milk powder, and fermented milk can be used as desired.

  The method for producing the plastic fat composition of the present invention is not particularly limited, but if necessary, an aqueous phase is added to the melted oil phase and mixed and stirred as necessary, and then quenched and quenched with a perfector, a bottor, a combinator, and the like. Can be manufactured. In the case of only the oil phase, it is common to produce an inert gas such as nitrogen gas in order to improve workability. The oil phase may be a single oil or fat, and may be prepared by adding and dissolving / dispersing oil-soluble components such as pigments, antioxidants, and fragrances as necessary. The aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.

  In addition, the puffed food referred to in the present invention mainly includes bread, confectionery bread, rolls (table roll, butter roll, buns, etc.), variety bread (raisin bread, germ bread, etc.), brioche, yeast donut, Danish pastry, croissant. , General bread such as pie, steamed bread (meat buns, salmon buns, etc.). Furthermore, as the dough used in the present invention, flour is the main raw material, and seasoning ingredients such as salt, flavoring ingredients such as eggs and dairy products, flavoring agents, coloring agents, oils and fats, sugars, It means a general dough obtained by appropriately adding a necessary amount of one or more raw materials such as yeast and yeast food and further mixing with water. The plastic fat composition of the present invention is preferably kneaded into these doughs, and the blending amount may be appropriately increased or decreased depending on the purpose of use. In addition to the raw materials for the dough, grains other than wheat, for example, rye, barley, wheat germ, processed products thereof, and fruits such as raisins, nuts, etc. are optionally added.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
In the following examples, the SUS content and the XUU / UXU content were measured or calculated using gas chromatography and high performance liquid chromatography. Also, after the plastic fat composition was left at 20 ° C. for 15 hours, the hardness of the plastic fat composition cut into a cube having a side of 5 cm was a circular plunger having a diameter of 1 cm or a diameter of 3 mm using a rheometer manufactured by Fudo Kogyo Co., Ltd. Was used to measure and calculate the maximum stress at a plunger approach speed of 5 cm / min.

Experimental example 1
High-oleic sunflower oil and ethyl stearate were transesterified using 1,3-specific lipase, and then fractionated mid-melting point of oil / fat from which ethyl ester was removed by molecular distillation (referred to as oil / fat A), palm 20 parts of the fractional melting point and 60 parts of rapeseed oil were mixed and stirred at 60 ° C. and quenched and kneaded with a combinator to obtain a plastic oil composition having a good structure of Experimental Example 1. The fat and oil A contained 80.2% by weight of SUS, and the palm fractionation middle melting point part contained 81.8% by weight of SUS.

After placing the oil phase contained in the plastic fat composition of Experimental Example 1 at 60 ° C. for 1 hour, the SFC when placed at 25 ° C. for 24 hours was 0.8%. Moreover, the hardness after leaving the plastic fat composition of Experimental Example 1 at 20 ° C. for 15 hours was 750 g / cm ² .
Regarding the triglyceride composition of the plastic fat composition of Experimental Example 1, SUS (S is a saturated fatty acid, U is a cis-type unsaturated fatty acid) is 32.3% by weight, and is represented by XUU or UXU (X is an arbitrary fatty acid). The triglyceride content was 59.0% by weight.

Comparative Experiment Example 1
40 parts of fat / oil A, 40 parts of palm fractionation melting point part, and 20 parts of rapeseed oil were mixed and stirred at 60 ° C. and rapidly cooled and kneaded with a combinator to obtain a plastic fat composition having a good structure of Comparative Experimental Example 1.

The SFC was 7.6% when the oil phase contained in the plastic fat composition of Comparative Experimental Example 1 was placed at 60 ° C. for 1 hour and then placed at 25 ° C. for 24 hours. Moreover, the hardness after leaving the plastic fat composition of Comparative Experimental Example 1 at 20 ° C. for 15 hours was 8150 g / cm ² .
About the triglyceride composition of the plastic fat composition of Comparative Experimental Example 1, SUS (S is a saturated fatty acid, U is a cis-type unsaturated fatty acid) is 65.0% by weight, and is represented by XUU or UXU (X is an arbitrary fatty acid). The triglyceride content was 24.4% by weight.

Comparative Experiment Example 2
80 parts of hardened rapeseed oil (increased melting point: 35 ° C.) and 20 parts of rapeseed oil were mixed and stirred at 60 ° C., and rapidly cooled and kneaded with a combinator to obtain a plastic oil composition with good structure of Comparative Experimental Example 2.

After placing the oil phase contained in the plastic fat composition of Comparative Experimental Example 2 at 60 ° C. for 1 hour, the SFC when placed at 25 ° C. for 24 hours was 15.9%. Moreover, the hardness after leaving the plastic fat composition of Comparative Experimental Example 2 at 20 ° C. for 15 hours was 700 g / cm ² .
About the triglyceride composition of the plastic fat composition of Comparative Experimental Example 2, SUS (S is a saturated fatty acid, U is a cis-type unsaturated fatty acid) is 0.2% by weight, and is represented by XUU or UXU (X is an arbitrary fatty acid). The resulting triglyceride was 45.1% by weight.

Comparative Experiment Example 3
40 parts of hardened rapeseed oil (increased melting point: 35 ° C.) and 60 parts of rapeseed oil were mixed and stirred at 60 ° C., and rapidly cooled and kneaded with a combinator to obtain a plastic oil composition with good structure of Comparative Experimental Example 3.

After placing the fats and oils contained in the plastic fat composition of Comparative Experimental Example 3 at 60 ° C. for 1 hour, the SFC when placed at 25 ° C. for 24 hours was 1.4%. Moreover, the hardness after leaving the plastic fat composition of Comparative Experimental Example 3 at 20 ° C. for 15 hours was 40 g / cm ² .
About the triglyceride composition of the plastic fat composition of Comparative Experimental Example 3, SUS (S is a saturated fatty acid, U is a cis-type unsaturated fatty acid) is 0.1% by weight, and is represented by XUU or UXU (X is an arbitrary fatty acid). The triglyceride content was 71.8% by weight.

Table 1 summarizes the formulations and results of Experimental Example 1, Comparative Experimental Example 1, Comparative Experimental Example 2, and Comparative Experimental Example 3.

Next, using the plastic fat composition of Experimental Example 1, Comparative Experimental Example 1, Comparative Experimental Example 2, and Comparative Experimental Example 3, the bread rolls were baked under the formulation shown in Table 2 and the manufacturing conditions shown in Table 3, and kneaded. The product volume, inner layer, and texture after baking were evaluated for softness, melted mouth, crispness, and stickiness. Moreover, the hardness after one day was measured by the compression test of the Instron universal material testing machine (made by Instron Japan Co., Ltd.) about the obtained baked product. A 35 mm diameter plunger was used for measurement, the sample was compressed from above at a compression rate of 30 mm / min, and the load at 30% compression was measured.

Example 1
In the formulation of Example 1 in Table 2, raw materials other than the plastic fat composition of Experimental Example 1 were kneaded, and the plastic fat composition of Experimental Example 1 was added and further kneaded. After fermentation for 60 minutes in a chamber at 28 ° C. and 75% humidity, the mixture was divided into 75 g portions and bench time was taken for 15 minutes. After forming into a cupe shape and fermenting for 60 minutes in a chamber at 38 ° C. and 80% humidity, it was baked in an oven at 220 ° C. and 190 ° C. for 12 minutes to obtain a cupe bread of Example 1. Evaluation was good kneading property, and both the volume and the inner layer of the fired product were good. The volume and inner layer of the textured fired product were good. The texture after 1 day of the baked product was very soft, melted in the mouth, had a good crispness, and had no stickiness. The hardness after 1 day of the fired product was 134.9 gf. These results are summarized in Table 4.

Comparative Example 1
In the formulation of Comparative Example 1 in Table 2, the same treatment as in Example 1 was performed. As an evaluation, at the time of kneading, the plastic fat composition was hard and not uniformly dispersed in the dough, and the kneading property was poor. The volume of the fired product was slightly poor, and the inner layer was uneven and defective. The texture after 1 day of the fired product was hard and soft. Although the melting of the mouth was good, the crispness was slightly poor, and there was a sticky appearance and was poor. The hardness after 1 day of the baked product was 173.3 gf. These results are summarized in Table 4.

Comparative Example 2
In the formulation of Comparative Example 2 in Table 2, the same treatment as in Example 1 was performed. Evaluation was good kneading properties, and the baked product floated and the inner layer was good, but the texture after 1 day of the baked product was harder than Example 1 and the soft feeling was poor. Mouth melting, crispness, and stickiness were somewhat poor. The hardness after one day of the baked product was 161.1 gf. These results are summarized in Table 4.

Comparative Example 3
In the formulation of Comparative Example 3 in Table 2, the same treatment as in Example 1 was performed. As an evaluation, at the time of kneading, the plastic fat composition was too soft, the dough could not be kneaded uniformly in the mixer, and the kneading property was poor. The fired product was poorly floated, and the inner layer was uneven and defective. The texture after 1 day of the fired product was harder than that of Example 1 and the soft feeling was poor. The mouth melted and the crispness was slightly poor, with a sticky appearance and poor. The hardness after 1 day of the baked product was 172.9 gf. These results are summarized in Table 4.

  The concept of the present invention is briefly summarized in Table 5. In the prior art, as in Comparative Experimental Example 2, when the hardness of the plastic fat composition after standing at 20 ° C. for 15 hours is large, the oil phase constituting the plastic fat composition is left at 60 ° C. for 1 hour, and then 25 The SFC was higher when placed at 24 ° C. for 24 hours. That is, when an appropriate kneading property was imparted to the plastic fat composition, the fat was crystallized one day after baking, and the bread was not easily softened. Further, when the oil phase constituting the plastic fat composition as in Comparative Experimental Example 3 was placed at 60 ° C. for 1 hour and then SFC when placed at 25 ° C. for 24 hours was low, the plastic fat composition was placed at 20 ° C. The hardness decreased after being left for 15 hours. That is, when the plastic fat composition does not cause crystallization of the fat after one day of baking, the plastic fat composition becomes too soft and an appropriate kneading property cannot be obtained.

After the plastic oil / fat composition is left to stand at 20 ° C. for 15 hours like the plastic oil / fat composition of the present invention, the hardness of the plastic oil / fat composition is large, and the oil phase constituting the plastic oil / fat composition is left at 60 ° C. for 1 hour, then 25 It is difficult to produce crystals after one day of firing while having the best kneading property by giving the contradictory properties that could not be achieved by the conventional technology that SFC when kept at ℃ for 24 hours is low. A very soft fired product could be obtained.

  The present invention relates to a plastic fat composition, and more particularly, to a plastic fat composition suitable for producing a puffed food such as bread that is extremely soft and unprecedented, and a puffed food using the same.

Claims (7)

Oil and fat composition used together with wheat flour dough, comprising mainly triglyceride represented by SUS and triglyceride represented by XUU or UXU (X is an arbitrary fatty acid) in the oil phase, and represented by SUS (S is one or two saturated fatty acids selected from palmitic acid and stearic acid, U is a cis-type unsaturated fatty acid selected from oleic acid, linoleic acid, and linolenic acid), and XUU or UXU (X is The triglyceride represented by any fatty acid is rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil fractionation low melting point , Lard fractionation low melting point, milk fat fractionation low melting point, coconut oil fractionation low melting point, palm kernel oil fractionation low melting point, cocoa butter fractionation low melting point, monkey fat fraction The low melting point part and the shea fat fractionation low melting point part are derived, the triglyceride represented by SUS is 6 to 50% by weight in the oil phase, and the triglyceride represented by XUU or UXU is 36 to 80% by weight in the oil phase. Then, after placing the oil phase at 60 ° C. for 1 hour, the SFC when it was placed at 25 ° C. for 24 hours was 2.0% or less, and the obtained fat composition was allowed to stand at 20 ° C. for 15 hours. after hardness is ^{50g / cm 2 ~2000g / cm 2} , the oil composition is used for kneading 3-25 parts per 100 parts of flour wheat dough, kneading for plastic fat composition. The plastic fat composition for kneading according to claim 1, wherein the triglyceride represented by SUS is 15 to 42% by weight in the oil phase. The plastic fat composition for kneading according to claim 1, wherein the triglyceride represented by XUU or UXU is 40 to 75% by weight in the oil phase. Hardness after 15 hours at 20 ° C. The resulting fat composition is ^{70g / cm 2 ~1800g / cm 2} , claim 1 kneading for plastic fat composition. The plastic fat composition for kneading according to claim 1, wherein in the triglyceride represented by XUU or UXU, X is a saturated fatty acid or unsaturated fatty acid having 16 or less carbon atoms. The triglyceride whose fatty acid is one or two or more selected from saturated fatty acids having 12 or more carbon atoms and trans unsaturated fatty acids is 5% by weight or less in the oil phase constituting the plastic fat composition. The plastic fat composition for kneading according to any one of claims 5 to 5. The puffed food formed using the plastic fat composition for kneading according to any one of claims 1 to 6.