JP6041086B2 - Edible oil and fat composition - Google Patents

Description

  The present invention relates to an edible oil / fat composition mainly containing palm, having certain physical properties and functions, and usable in a wide temperature range, and foods such as bread and baked confectionery having good texture using the same.

As oils and fats for baked confectionery such as cookies and butter cakes and bread kneading oils, fish-cured oil, which is inexpensive and has good physical properties and functionality, has been widely used.
However, in recent years, the catch of fish, which is a raw material for hardened fish oil, has decreased, fish oil has become insufficiently supplied, and the price has also risen. Therefore, there is a movement to reduce the use of fish oil and shift to the use of other animal and vegetable oils.
In recent years, there has been a trend to reduce trans fatty acids in foods, and accordingly, the use of hydrogenated oils that produce trans fatty acids has been replaced by transesterified oils (see Patent Documents 1 and 2).
On the other hand, palm oil, which is relatively inexpensive as a raw material, is increasingly used as a raw material oil for shortening and margarine (see Patent Documents 3 and 4).
However, when palm oil is used, there is a problem that the precipitation of crystals is relatively slow compared to the case where hardened oil is used.
Moreover, when using the fats and oils containing lauric acid with the confectionery containing chocolate, it may hydrolyze during storage and generate | occur | produce a so-called soapy smell, and use may be restricted.

JP-A-8-242765 JP-A-2005-060614 JP 2002-338992 A JP 2007-135443 A

Therefore, in the present invention, an edible oil / fat composition that has a certain physical property and function and can be used in a wide temperature range by using vegetable oil / fat in which the amount of lauric oil / fat is reduced in place of conventional fish-cured oil. Furthermore, it aims at providing foodstuffs, such as bread and baked confectionery which have a favorable food texture using the same.
A further object of the present invention is to use an edible oil / fat composition having good physical properties and functions even when the amount of lauric oil / fat is reduced by using a palm-based oil / fat, and a margarine, texture using the edible oil / fat composition. It is to provide good baked goods such as bread, cookies and butter cake.

In the present invention, (A) 15-45 mass% of transesterified oil having an iodine value of 55-90 obtained by transesterification of palm fractionated oil, (B) 1-10 mass of transesterified oil of palm stearin or palm stearin %, And (C) an extremely hardened oil is contained in a ratio of 0.5 to 4% by mass, and (D) the remainder contains an oil selected from vegetable oils and fats. By doing so, the above-mentioned purpose is achieved.
Moreover, in this invention, the said objective is achieved by providing the shortening which uses the said plastic fat composition, margarine, cream, bread, and baked confectionery.

  The edible oil / fat composition of the present invention does not become hard due to changes with time, has certain physical properties and functions, and even when used in baked confectionery such as cookies, has a good flame and provides a good texture. In addition, breads using the edible oil / fat composition of the present invention have a soft feeling in the dough and may be savory.

The said oil-fat composition used for the edible oil-fat composition of this invention is described below.
The edible oil / fat composition oil of the present invention comprises (A) 15-45% by mass of transesterified oil having an iodine value of 55-90 obtained by transesterification of palm fractionated oil, and (B) transesterification of palm stearin or palm stearin. 1 to 10% by mass of oil and (C) extremely hardened oil is contained in a ratio of 0.5 to 4% by mass, and (D) the balance includes an oil selected from vegetable oils and fats, It is an edible oil and fat composition.

1. (A) Transesterified oil having an iodine value of 55 to 90 obtained by transesterification of palm fractionated oil In the present invention, "palm fractionated oil" refers to palm oil, which is a semi-solid fat at room temperature, a hard oil portion and a soft oil It was obtained by dividing into parts. Any fraction collected so that the iodine value after transesterification is 55 to 90 may be used.
For example, when transesterification is performed using one kind of palm fraction oil to obtain an ester exchange oil having an iodine value of 55 to 90, the “iodine value of palm fraction oil” before the ester exchange is also 55 to 90. When transesterification is performed using two or more kinds of palm fraction oils, or when a mixture of two or more kinds of palm fraction oils is transesterified, the iodine value of the two kinds of palm fraction oils used is the final transesterified oil. Can be appropriately selected such that the iodine value is 55 to 90. For example, by mixing a palm fraction oil having an iodine value of 50 and a palm fraction oil having an iodine value of 70, a palm fraction oil having an iodine value of 60 is prepared and then transesterified to obtain a transesterified oil having an iodine value of 60. Can do.
For example, when palm fraction oil having an iodine value of 55 to 90 is used as a raw material, the palm oil is cooled to an appropriate temperature, and the precipitated crystal portion is removed to obtain a low melting point fraction (melting point 23 ° C. or lower). Can be prepared. As a separation method, there are solvent separation using a solvent such as hexane / acetone, and natural separation in which the oil itself is cooled without using a solvent.

  The transesterified oil obtained by transesterifying the above-mentioned “palm fractionated oil” by a conventionally known method is used. The method of transesterification of fats and oils can be performed by a method known in the art. Examples of transesterification include random (non-selective) transesterification methods and selective (directed) transesterification methods (reference documents: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, new edition oil products) In the present invention, a random transesterification reaction method is preferred. Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In particular, it is more preferable to perform a random transesterification reaction by a chemical method because it is simple.

The transesterified oil having an iodine value of 55 to 90 obtained by transesterification of the fractionated palm oil is used in an amount of 15 to 45% by mass based on the total mass of the edible oil / fat composition of the present invention. If it is used in a larger amount than this, it is not preferable because it produces a firm and crunchy texture when shortening, baked goods, breads and the like are produced. In addition, when the amount is too small, when shortening or baked confectionery is produced, it is not preferable because slipping out and dripping of the dough are observed.
Preferably, the transesterified oil having an iodine value of 55 to 90 obtained by transesterifying the fractionated palm oil is 15 to 40% by mass, more preferably 20 to 40% by mass.

2. (B) Palm stearin and / or transesterified oil of palm stearin In the oil / fat composition of the present invention, palm stearin or a transesterified oil of palm stearin is 1 to 2 based on the total mass of the edible oil / fat composition of the present invention. Contains 10% by mass. Preferably it contains 3-9 mass%. “Palm stearin” refers to a high melting point fraction (about 45 to 58 ° C.) obtained by fractionating palm oil. In general, the acid value is 0.20 or less, the iodine value is 48 or less, and the rising melting point is 44 ° C. or more. More preferably, the iodine value of “palm stearin” is 40 or less, more preferably 35 or less.
The “transesterified oil of palm stearin” is an oil obtained by transesterifying the palm stearin, and the transesterification method is the same as the transesterification method of “palm fractionated oil” described above.
When it is contained in a larger amount than the above range, it becomes hard when a shortening is produced, and smoothness is lost. Moreover, it becomes a hard texture also when baked confectionery, breads, etc. are manufactured. When palm stearin is not included, there is a tendency that the waist becomes weak by stirring when shortening. Moreover, when baked confectionery and breads are produced, they are squeezed at the time of baking, and give a sticky texture.

3. (C) Extremely hardened oil The oil and fat composition of the present invention contains the extremely hardened oil in a ratio of 0.5 to 4% by mass with respect to the total mass of the edible oil and fat composition of the present invention. Preferably it is 1-3 mass%.
“Extremely hardened oil” is obtained by extremely hardening ordinary edible oils and fats. “Extreme curing” is the complete saturation of unsaturated fatty acids by hydrogenation. The method of hydrogenation can be suitably performed by a method known to those skilled in the art. For example, it can be carried out according to the method described in “Edible oil production in practice” (Takaaki Miyagawa, Sachishobo, first edition issued on July 5, 1988).
Examples of the raw oil / fat for extremely hardened oil include those usually used as edible oil / fat. Preferably, it is an oil selected from the group consisting of palm oil, palm fractionated oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, rice oil, safflower oil, olive oil, beef tallow, and lard Yes, more preferably palm oil and fat, most preferably palm oil or palm fractionated oil.
In this specification, the oil and fat which carried out the extreme hardening process using the palm oil or the palm fractionation oil as a raw material is called "palm extreme hardening oil."
When extremely hardened oil is contained more than the said range, when shortening is manufactured, it will become hard and smoothness will be lose | eliminated. Moreover, it becomes a hard texture also when baked confectionery, breads, etc. are manufactured. When extremely hardened oil is not included, there is a tendency that the waist is lost when shortening is performed. Moreover, when baked confectionery and breads are manufactured, it is sloppy at the time of baking and gives a slightly sticky texture.

4). (D) Remaining part In addition to the said (A)-(C), the oil-fat composition of this invention contains (D) vegetable oil as a remainder. Preferred are vegetable oils and fats excluding lauric oils and fats. Examples of vegetable oils and fats excluding lauric oils include palm oil, palm fractionated oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, safflower oil, olive oil and the like. More preferably, an oil selected from the group consisting of palm oil and palm fractionated oil is included. Palm oil and palm fractionated oil may be used in combination.
Palm fractionated oil is obtained by fractionating palm oil, which is a semi-solid fat at room temperature, into palm stearin and palm olein. Preferably, the palm fractionated oil is a fractionated soft part having an iodine value of 55 to 70, more preferably palm double olein.

5. Edible fat and oil composition The edible fat and oil composition of the present invention does not become hard over time and has certain physical properties and functions, so it is particularly suitable for use in shortening, margarine, baked goods, bread and cream. Yes. For example, when used for baked confectionery such as cookies, a good appearance and texture can be obtained. In addition, breads using the edible oil / fat composition of the present invention are excellent in that the dough has a soft feeling and a good mouthfeel.

-Shortening The oil-fat composition of the present invention can be formed into a shortening by a conventionally known method. For example, shortening can be created by heating to 50 to 60 ° C. to completely dissolve the oil and fat composition, and then quenching rapidly.
The hardness measured by a penetrometer when the edible oil / fat composition of the present invention is shortened is in the range of 120 to 190 at 15 ° C and 120 to 230 at 20 ° C. It is considered that the handling characteristics when shortening is excellent due to being in these ranges.

Baked confectionery Examples of baked confectionery include cookies, butter cakes, etc. In the oils and fats conventionally used in these baked confectioneries (butter, shortening, margarine, lard, etc.), the edible fat composition of the present invention Can be used. For example, although the method of manufacturing a cookie using flour, sugar, an egg, and shortening is known, the edible oil-fat composition of this invention can be used for manufacture of a cookie as shortening.

-Bread Bread includes roll bread, bread, etc. The edible fat composition of the present invention can be used in oils and fats conventionally used in these breads (butter, shortening, margarine, lard, etc.).

-Margarines In the present specification, margarines refer to processed fats and oils such as margarine and fat spread. Margarine is a plastic product made by adding water (<17.0%) to edible fats and oils and emulsifying and quenching kneading or without kneading. The oil and fat content is 80% or more. The fat spread is the following, and the fat content is less than 80%.
Depending on the application, raw material fats and oils are blended so that the melting point is about 34 to 40 ° C., and emulsifiers, oil-soluble vitamins, milk components, salt, seasonings and the like are added. The addition amount of the edible oil / fat composition of the present invention is, for example, about 83% by mass with respect to margarine, and this is used by dissolving an emulsifier and a fragrance.

-Cream The edible oil-fat composition of this invention can be used for manufacture of creams, such as butter cream and sugar cream.
Examples of the production method include the following methods.
Butter cream is whipped 50 parts by weight of the edible oil / fat composition of the present invention, mixed with 20 to 33 parts by weight of liquid sugar and 5 to 15 parts by weight of sweetened condensed milk, and has a specific gravity of 0.85 to 0.6. Whip.
Sugar cream whip 45 parts by weight of the shortening of the edible oil and fat composition of the present invention, add 10 to 33 parts by weight of granulated sugar, 5 to 16 parts by weight of white sugar, and 1 to 6 parts by weight of powdered sugar. Whip to 95-0.88.

  The edible oil / fat composition of the present invention is preferable because the amount of trans fatty acid can be 10% by mass or less based on the total mass of the oil / fat composition. More preferably, it can be suppressed to 5% by mass or less, more preferably 3% by mass or less, and most preferably 1% by mass or less.

  The edible oil / fat composition of the present invention preferably contains 40 to 60% by mass of saturated fatty acid, more preferably 42 to 50% by mass, and more preferably 43 to 47% by mass with respect to the total mass of the oil / fat composition. Most preferred. If the amount of saturated fatty acid is too large, the fat composition becomes hard and adversely affects handling. On the other hand, if the amount is too small, it is too soft to obtain heat resistance during firing. When the saturated fatty acid is within this range, it is possible to produce a product having an appropriate hardness and good handling and good heat resistance during firing.

  The edible oil / fat composition of the present invention preferably contains 35 to 45 masses of oleic acid and preferably 10 to 15 mass% of linoleic acid based on the total mass of the oil and fat composition. If the amount of oleic acid is too large, it is too soft to obtain heat resistance. On the other hand, when the amount is too small, the flexibility of the oil and fat is lost and handling becomes worse. Even if the amount of linoleic acid is too large, heat resistance cannot be obtained in the same manner, and handling becomes worse. When the amounts of oleic acid and linoleic acid are within this range, a product having an appropriate hardness and good handling can be produced.

  The edible oil / fat composition of the present invention preferably has an SFC of 10 ° C of 23 to 40, an SFC of 15 ° C of 10 to 30, and an SFC of 20 ° C of 11 to 20. More preferably, the SFC at 10 ° C is 24-39, the SFC at 15 ° C is 13-25, and the SFC at 20 ° C is 11-18. The SFC at 25 ° C. is preferably 5-15. By being within these ranges, the manufacturing characteristics of shortening, margarines, baked confectionery, breads and creams, and the appearance and texture of baked confectionery and breads are particularly excellent. Because you can.

(Reference production example)
Fractionation of palm oil Palm oil (iodine value 51) was fractionated to obtain palm double olein having an iodine value of 60 and palm double olein having an iodine value of 64.
A. Manufacture of transesterified oil of fractionated palm oil Non-selective transesterification of palm double olein having an iodine value of 60 was carried out at 95 ° C. for 30 minutes using a 0.12% by mass sodium methoxide catalyst. Thereafter, decolorization and deodorization were performed to obtain a transesterified oil.

B. Manufacture of palm double olein Palm double ilein (iodine value 64) was decolored and deodorized to obtain a sample oil.
Decoloring conditions: 2.3% of activated clay was added, heated to 110 ° C. under reduced pressure (0.009 MPa) with stirring, held for 15 minutes, and then cooled to 80 ° C. The activated clay was filtered through filter paper to obtain a decolorized oil.
Deodorization conditions: Deodorization was performed at a deodorization pressure of 330 Pa, a deodorization temperature of 250 ° C., and a deodorization time of 60 minutes.

C. Production of palm stearin Palm stearin (iodine value 32) was decolorized and deodorized to obtain a sample oil.
Decoloring conditions: 2.3% of activated clay was added, heated to 110 ° C. under reduced pressure (0.009 MPa) with stirring, held for 15 minutes, and then cooled to 80 ° C. The activated clay was filtered through filter paper to obtain a decolorized oil.
Deodorization conditions: Deodorization was performed at a deodorization pressure of 330 Pa, a deodorization temperature of 250 ° C., and a deodorization time of 60 minutes.

D. Production of palm extremely hardened oil Palm oil (iodine number 52) is placed in an autoclave at a starting temperature of 150 ° C., a hydrogen pressure of 0.5 MPa, and a nickel catalyst of 3% (trade name: SO-850: manufactured by Sakai Chemical Industry Co., Ltd.). Hydrogenation was continued until there was no absorption of hydrogen. This extremely hardened oil was decolored and deodorized to obtain a sample oil.
Decoloring conditions: 2.3% of activated clay was added, heated to 110 ° C. under reduced pressure (0.009 MPa) with stirring, held for 15 minutes, and then cooled to 80 ° C. The activated clay was filtered through filter paper to obtain a decolorized oil.
Deodorization conditions: Deodorization was performed at a deodorization pressure of 330 Pa, a deodorization temperature of 250 ° C., and a deodorization time of 60 minutes.

Example 1
The fat composition comprising 30 parts by mass of transesterified oil, 5 parts by mass of palm stearin, 62 parts by mass of palm double olein, and 1 part by mass of palm extremely hardened oil was heated to 60 ° C. and completely Dissolved and quenched to create a shortening. The physical properties of this oil and fat composition are shown in Table 1.

(Examples 2 to 10, Comparative Examples 1 to 10)
In the same manner as in Example 1, oil and fat compositions having the compositions described in Tables 1 to 3 were produced to obtain shortenings. The physical properties of these oil and fat compositions are shown in Tables 1 to 3.

  About the shortening obtained in each of the above Examples 1 to 10 and Comparative Examples 1 to 10, a state / handling, a hardness test, a roll pan and a baking test for Langdosha cookies were performed by the following evaluation methods.

Shortening state and handling ○: Smooth with moderate hardness and good physical properties.
(Triangle | delta): It can be used, but workability | operativity is inferior. (Additionally, observed points were added)
X: Unlike the intended physical properties, it is not suitable for use. (Additionally, observed points were added)

Hardness test Each shortening was punched with a round cercle mold having a diameter of 6 cm and a height of 3 cm. Then, it stored for 2 hours in the constant temperature water bath of each temperature of 15 degreeC and 20 degreeC, and measured the hardness with the following hardness meter.
The cone was penetrated from the sample surface for 5 seconds. About the distance which the needle penetrate | invaded at this time, 0.1 mm was made into 1 unit, and it was set as hardness.
Measuring device: Automatic penetration tester (RPM-101), cone (102.5 ± 0.05g), holder (47.4 ± 0.05g)

Langdosha cookie making test Using the shortenings obtained in Examples 1 to 10 and Comparative Examples 1 to 10, Langdosha cookies were prepared by the following composition and manufacturing method, and the appearance and texture of the Langdosha cookies were evaluated.
(Combination)
Shortening 92 parts by weight, powdered sugar 90 parts by weight, salt 0.3 parts by weight, skim milk powder 3 parts by weight, whole egg 15 parts by weight, water 18 parts by weight, egg white 35 parts by weight, soft flour 100 parts by weight

(Manufacturing method)
Shortening, powdered sugar, salt and skim milk powder were added with a tabletop mixer (Hobart), mixed at low speed for 1 minute, and whipped at medium speed for 1 minute. Next, whole eggs, egg whites, and water were mixed at low speed and whipped at medium speed for 1 minute. Weak flour was added and mixed at low speed for 1 minute to obtain Langdosha fabric.
A 4 cm × 4 cm × 2 mm thick chablon mold was placed on the top plate, the dough was printed, baked at 180 ° C. for 7 minutes, cooled and packaged.

(Eating texture evaluation)
○: Soft and crisp texture △: Slightly bad mouthfeel.
X: It is hard and the mouth is bad.
In addition to the above, points observed in appearance and texture were added.

Butter roll preparation test Using the shortenings obtained in Examples 1 to 10 and Comparative Examples 1 to 10, a butter roll was prepared by the following composition and manufacturing method, and the appearance and texture of the butter roll were evaluated.
(Combination)
80 parts by weight of strong flour, 20 parts by weight of flour, 2.5 parts by weight of raw yeast, 0.1 parts by weight of yeast food, 10 parts by weight of sugar, 1.5 parts by weight of salt, 10 parts by weight of whole egg, 57 parts by weight of water, and degreasing 2 parts by weight of milk powder

(Manufacturing method)
The mixture was stirred for 2 minutes at a low speed for 3 minutes at a medium speed in a 20 L vertical mixer, and after shortening was added, it was stirred for 2 minutes at a low speed for 5 minutes at a medium speed. Fermentation was performed at 28 ° C. and 85% humidity for 90 minutes, and after degassing, the mixture was further fermented for 30 minutes. Thereafter, the dough was divided by 40 g, molded after a bench time of 20 minutes, and fermented in a proofer (32 ° C., humidity 85%) for 50 minutes. Baked at 200 ° C. for 15 minutes, cooled and packaged.

(Eating texture evaluation)
○: Moisturizing is good.
Δ: Slightly crispy.
X: A crispy texture. I have a bad mouth.
In addition to the above, points observed in appearance and texture were added.

Claims (10)

  (A) 20-45% by mass of transesterified oil having an iodine value of 55-90 obtained by transesterification of palm fractionated oil, (B) 1-10% by mass of transesterified oil of palm stearin and / or palm stearin, And (C) an extremely hardened oil in a ratio of 0.5 to 4% by mass, and (D) an edible oil / fat composition containing an oil selected from vegetable oils and fats, Oil or fat composition for kneading or cream.   The edible oil / fat composition according to claim 1, wherein the oil / fat composition has an SFC of 10 ° C of 23 to 40, an SFC of 15 ° C of 10 to 30, and an SFC of 20 ° C of 11 to 20. .   (D) The edible oil / fat composition according to claim 1, wherein the remaining vegetable oil / fat is a vegetable oil / fat excluding lauric oil / fat.   (D) The edible oil / fat composition according to claim 3, wherein the vegetable oil / fat excluding lauric oil / fat is selected from the group consisting of palm oil and palm fractionated oil.   (C) Extremely hardened oil is palm extreme hardened oil, The edible oil-fat composition as described in any one of Claims 1-4 characterized by the above-mentioned. A margarine for kneading into baked confectionery or bread or cream , comprising edible fat and water, wherein the edible fat contains the edible fat composition according to any one of claims 1 to 5, or Margarines made of it. Bread manufactured from bread dough kneaded with the edible oil and fat composition according to any one of claims 1 to 5. A shortening for kneading into baked confectionery or bread or cream for shortening, comprising the edible fat / oil, wherein the edible fat / oil comprises or consists of the edible fat / oil composition according to claim 1. . Baked confectionery manufactured from the dough with which the edible oil-fat composition as described in any one of Claims 1-5 was kneaded .   The cream containing the edible oil-fat composition as described in any one of Claims 1-5.