JP6189016B2 - Plastic oil / fat composition containing improved creaming / fat - Google Patents

Description

  The present invention is an oil and fat improved with creaming properties, a plastic oil and fat composition having good creaming properties using the oil and fat with improved creaming properties, and manufactured with the plastic oil and fat composition. The present invention relates to sugar cream or butter cream, or a baked confectionery such as butter cake or cookie with reduced oiliness and excellent melting in the mouth.

As oils and fats used in plastic oil and fat compositions such as margarine and shortening, fish oil partially hydrogenated fats and oils have been used for a long time.
This is because fish oil is a liquid oil having a wide range of constituent fatty acid composition distributions and complex triglyceride compositions, and by adding hydrogen (hardening) to fish oil, oils with various melting points from low to high melting point can be obtained. Further, by hydrogenation, it becomes a more complicated fatty acid composition and triglyceride composition, and as a result, it tends to be a stable crystal form, so that good plasticity can be imparted, and further creaming property is also provided. This is because plastic oils and fats having excellent physical properties and functions can be produced because they are good.
However, in recent years, since the catch of small fish has decreased and the production of fish oil has become insufficient, the use of partially hydrogenated fats and oils in fish oil has been limited. Therefore, replacement of partially hydrogenated fats and oils of fish oil with partially hydrogenated fats and oils of various animal and vegetable oils and fats represented by vegetable oils and oils such as rapeseed oil, soybean oil and palm oil has been promoted.
However, animal and vegetable oils and fats other than these fish oils, especially vegetable oils and fats, have a narrow distribution of constituent fatty acids and simple triglyceride composition compared to fish oils. Because it is clearly inferior to fish oil partially hydrogenated fats and oils, it is not suitable as a raw oil for margarine or shortening for sugar cream, butter cream, or baked confectionery. It was very difficult to obtain the same physical properties and functions as those without using the partially hydrogenated oil of fish oil.

More recently, there is a tendency to avoid ingestion of trans fatty acids. Since these trans fatty acids are contained in partially hydrogenated fats and oils in an amount of 10 to 50%, it has become necessary to obtain physical properties and functions equivalent to those of fish oils partially hydrogenated fats and oils without using partially hydrogenated fats and oils. ing.
However, natural animal and vegetable oils and fats are mostly oils and fats (liquid oils) that are liquid at room temperature, and oils and fats that are solid at room temperature also have a narrower fatty acid composition distribution and simple triglyceride composition than fish oil, as described above. Therefore, it has been very difficult to obtain physical properties and functions equivalent to those of fish oil partially hydrogenated fats and oils without using partially hydrogenated fats and oils.

From the above situation, various studies have been conducted to obtain a plastic oil / fat composition having the same physical properties and functions as those obtained when using a partially hydrogenated oil / fat of fish oil without using the partially hydrogenated oil / fat. .
Here, there are two ways of thinking about the basic fat blending of the plastic fat composition.
One is a method of adjusting the melting point to about 35 ° C. by combining liquid oil and high melting point fat (also referred to as hard stock). The other is a method of combining a plurality of fats and oils having melting points of about 35 ° C. and different properties.
However, since the plastic fat composition obtained by combining the liquid oil and the high melting point fat has a high liquid oil component content, it becomes in a state where the specific gravity does not decrease any more during creaming (the loss of stiffness). The creaming property is generally low, such as a high specific gravity. Furthermore, the plastic fat composition obtained from the high liquid oil component content also has a problem that sufficient heat retaining shape cannot be obtained.

  In addition, a plastic fat composition obtained by combining a plurality of fats and oils having melting points of about 35 ° C. and different properties is basically manufactured mainly with palm-based fats and oils such as palm oil and palm fractionated oil. However, these oils and fats generally have a high SUS type triglyceride content, and the higher the SUS type triglyceride content, the longer the time to reach the final specific gravity, and the higher the final specific gravity, etc. Very low. Further, when the storage temperature is low, the time to reach the optimum specific gravity is particularly long, and there is a problem that fine oil and fat particles are generated after creaming. In addition, coarse grains (coarse oily fat crystals) are likely to be produced during storage, and in that case, fat and oil particles are remarkably generated after creaming.

In order to avoid these problems, recently, a method of using various transesterified fats and oils as the above-described high melting point fats and fats having a melting point of about 35 ° C. has been devised and proposed.
For example, Patent Document 1 discloses fats and oils obtained by transesterification of oils and fats composed of palm oils, lauric oils and liquid oils, and Patent Document 2 includes total saturated fatty acid content, saturated fatty acid content of 12 or less carbon atoms and carbon. An oil and fat composition obtained by random transesterification of an oil and fat composition with a saturated fatty acid content of several 20 or more in a specific range, and having a specific melting point and hardness, Patent Document 3 includes 14 carbon atoms in the constituent fatty acid composition. An improved creaming fat and oil characterized by random transesterification of an oil and fat composition having a saturated fatty acid content of 50 to 70 mass% and a saturated fatty acid content of 16 or more carbon atoms of 20 to 35 mass%. Each has been proposed.

  However, since the transesterified oil of Patent Document 1 is obtained by transesterifying a blended oil containing liquid oil, the range of hardness of the transesterified oil is narrowed, and is not suitable as a hard stock, In addition, when the melting point is adjusted to about 35 ° C., the content of hardened fat becomes high, and oil and fat for baked confectionery and sugar cream and butter cream that are required to have a feeling of oiliness and particularly good melting in the mouth are required. When used as fats and oils, it does not give an appropriate texture, and particularly when used as fats and oils for butter cream, sufficient heat-resistant shape retention cannot be obtained.

  The transesterified oil of Patent Document 2 contains a lot of long-chain fatty acids, so it does not melt well in the mouth, and it is not felt oily or has a particularly good mouth melt or baked confectionery paste. In addition to not giving an appropriate texture when used as a fat for incorporation, the fats and oils of Patent Document 2 are inventions relating to fish oil substitutes for fish with a specific melting point (29 ° C, 38 ° C, 43 ° C). There is a problem that it is not an oil and fat substitute for fish hardened oil that can be used in a wide range.

  Furthermore, since the transesterified oil of Patent Document 3 is obtained by transesterifying a blended oil containing a large amount of short-chain fatty acids, when used as a hard stock, sufficient heat-resistant shape retention can be obtained depending on the blended amount. And when the melting point is adjusted to about 35 ° C., the content of hardened fat increases, and the fat and oil for butter cream and baked confectionery are required to have no oily feeling or particularly good melting in the mouth. When used as a kneading fat or oil, it does not give an appropriate texture, and when used as a butter cream fat or oil, sufficient heat-resistant shape retention cannot be obtained.

  Moreover, although the transesterified fats and oils of patent document 2 and patent document 3 contain many short chain fatty acids as an essential component, there exists a tendency for the triglyceride containing this short chain fatty acid to be easy to hydrolyze, in that case, peculiar Odor may be generated, and there is a tendency to avoid use as a butter cream containing a lot of moisture or as a fat and oil for baked confectionery premised on long-term storage.

  And as a fundamental problem, even when compared with the transesterified fat and oil itself, palm-based fats and oils, the creaming property is poor. In particular, when the melting point of the transesterified fats and oils of Patent Documents 1 to 3 is adjusted to about 35 ° C., the final specific gravity is reached. There was a problem that it took a long time.

Here, the present inventor, as a non-laurin, low-trans and non-tempered hard butter composition, in the constituent fatty acid composition, the mass ratio of S / U is 2 to 3, and S is substantially St and P. It has been found that the low-melting-point part or the middle-melting-point part of the transesterified oil / fat obtained by random transesterification of the oil / fat blend having a St / P mass ratio of 0.4 to 1.1 is suitable. (However, S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, St represents stearic acid, and P represents palmitic acid.) (See Patent Document 4)
However, the oils and fats obtained are of course hard butter. Therefore, when foaming when applied to a cream, there is only a description based on the foaming property of egg white, and it remains within the scope of use as a cacao substitute fat. It was.

JP-A-8-242765 JP 2000-129286 A JP-A-2005-060614 JP 2009-284899 A

  The problem to be solved is, as described above, a plastic fat composition such as margarine, which has excellent creaming properties and can achieve a reduction in oiliness and good mouth-melting when used in butter cream and baked confectionery. This means that it cannot be obtained without using a partially hydrogenated oil.

  Accordingly, the object of the present invention is to improve the creaming property oil and fat that can be used as a substitute oil and fat for partially hydrogenated fats and oils of fish oil, a plastic oil and fat composition that is excellent in creaming property even when it is mainly liquid oil or palm oil, and the An object of the present invention is to provide a sugar cream or butter cream having a reduced oily feeling and excellent melting in the mouth using a plastic fat composition, or a baked confectionery such as a butter cake or a cookie having a reduced oily feeling and excellent in melting in the mouth.

  As a result of various investigations to achieve the above object, the present inventor has obtained a high melting point portion or a high melting point from a transesterified oil / fat obtained by randomly transesterifying an oil / fat composition obtained by combining a plurality of palm oil / fat having different properties. The fractionated fats and oils from which the melting point part and the liquid part have been removed are extremely poor in their own creaming properties, but when added to liquid oil as a hard stock, it should be a plastic fat composition having excellent creaming properties. Further, it was found that the creaming property can be improved by adding a small amount during the production of a plastic fat composition mainly composed of palm oil and fat, which is generally said to have poor creaming property.

This invention was made | formed based on the said knowledge, 20-60 mass% of palm extremely hardened fats and oils are contained, S / U mass ratio is 1.5-4 in a fatty acid composition, and it is C14 or less. Ester obtained by random transesterification of an oil and fat blend having a fatty acid content of less than 10% by mass and a fatty acid composition having a saturated fatty acid content of 18 carbon atoms / saturated fatty acid content of 16 carbon atoms of 0.3 to 1.1 The tri-saturated triglyceride content of the exchange fat / oil is 12% by mass or less, or the tri-saturated triglyceride content is 12% by mass or less and the total content of the tri-unsaturated triglyceride and the mono-saturated di-unsaturated triglyceride is 30% by mass or less. a plastic fat composition containing a medium melting point portion der torque reaming improving fat,
In the oil phase, the creaming property-improved oil and fat is 10 to 30% by mass based on the total amount of oil and fat in the oil phase, and palm oil and / or palm fractionation middle oil is based on the total amount of oil and fat in the oil phase. 70 to 90% by mass of a plastic fat composition for sugar cream, butter cream or baked confectionery (wherein S represents a saturated fatty acid having 16 or more carbon atoms, U represents 16 or more carbon atoms) represents an unsaturated fatty acid.), it was prepared using 40 to 95 wt% of the recited plastic fat composition in sugar cream or butter cream parallel beauty, sugar cream or butter cream oily feel and excellent reduced melting in the mouth, or The present invention provides a baked confectionery such as a butter cake or a cookie, which is produced by using 10 to 40% by mass of the plastic fat composition in a confectionery dough and has a reduced oily feeling and excellent meltability in the mouth.

  The creamy improved fat according to the present invention can be used as a fat for a plastic fat composition as a substitute for a partially hydrogenated fat of fish oil. The plastic fat composition using the creamy improved fat can be used as a liquid oil or palm oil. Even if it is mainly composed of oils and fats, it has excellent creaming properties. Furthermore, sugar cream or butter cream using the plastic fat composition of the present invention, or baked confectionery such as butter cake or cookie has a reduced oily feeling and a good melt and mouthfeel.

First, the creaming property improved fats and oils of this invention are demonstrated in detail.
In the present invention, “the creaming property is improved” means that the effect of shortening the time required to reach a certain specific gravity when foaming (creaming) the oil and fat composition is obtained, and / or Or it shall say that the effect which makes a final specific gravity lower is acquired.

  The palm extremely hardened oil / fat used in the present invention is hydrogenated to a palm-based oil / fat preferably until the iodine value is 10 or less, more preferably 5 or less, and even more preferably less than 1. It is an extremely hardened oil and fat obtained by almost completely saturating saturated fatty acids.

  Here, as said palm oil and fat, it is processing oil and fat which used palm oil or palm oil as a raw material, Comprising: If iodine value becomes like this. Preferably it is 35-75, More preferably, it is 45-65, More preferably, it is 45-55. , Palm oil, and any processed oil or fat that has been subjected to one or more operations of fractionation, curing, and transesterification can be used. Moreover, although these palm type fats and oils may be used independently and may be used as a compounding oil which mixed 2 or more types, palm oil is used preferably.

  Among the extremely hardened fats and oils of this palm, in the fatty acid composition, the ratio of the saturated fatty acid content of 16 carbon atoms to the saturated fatty acid content of 18 carbon atoms is significantly higher than the extremely hardened fats and oils of other edible fats and oils. The oil and fat is extremely characteristic in terms of the point, and the effect of the present invention cannot be obtained when extremely hardened fats and oils other than palm extremely hardened fats and oils are used.

  In the present invention, the content of the palm extremely hardened oil and fat in the oil and fat composition is 20 to 60% by mass, preferably 30 to 60% by mass, and more preferably 35 to 55% by mass. If the content of the palm extremely hardened oil and fat is less than 20% by mass, the effect of improving the creaming property cannot be obtained, and the heat-resistant shape retention of the obtained plastic oil and fat composition is deteriorated. On the other hand, if it exceeds 60% by mass, it will be difficult to obtain a low melting point part or a middle melting point part during the fractionation described below, and the high melting point part to be removed will increase. Resulting in.

  In the present invention, it is necessary that the fatty acid content of 14 or less carbon atoms contained in the oil and fat composition is less than 10% by mass, preferably less than 5% by mass, and more preferably less than 3% by mass. . When the content of fatty acids having 14 or less carbon atoms exceeds 10% by mass, the resulting plastic fat composition has poor solidification properties and heat-resistant shape retention properties, and the flavor may deteriorate over time.

  Oils other than the above-mentioned palm extremely hardened oils and fats contained in the above oil and fat composition may be oils and fats suitable for food, soy oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil , Beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc., liquid oils and fats at room temperature, but palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and the like can also be used. Further, these edible fats and oils can be used for physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used.

  In the present invention, these fats and oils can be used alone or in combination of two or more, but the S / U mass ratio in the fatty acid composition contained in the fat and oil blend is 1.5 to 4 and preferably 2.0 to 3.5, and the fatty acid content of 14 or less carbon atoms contained in the oil and fat composition is less than 10% by mass, more preferably less than 5% by mass, and still more preferably 3 It uses so that it may become less than mass%. (However, S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms.)

  In the present invention, in the fatty acid composition in the oil and fat composition, the saturated fatty acid content having 20 or more carbon atoms is preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably 0.5% by mass. By setting it as the following, the plastic fat composition with higher creaming property and favorable mouth meltability is obtained.

  In the present invention, in the fatty acid composition in the oil and fat composition, the value of the saturated fatty acid content having 18 carbon atoms / the saturated fatty acid content having 16 carbon atoms is preferably 0.3 to 1.1, more preferably 0. .3 to 0.8, more preferably 0.45 to 0.70, it is possible to obtain a plastic fat composition having good mouth melting and high creaming properties.

Therefore, as fats and oils other than the above-mentioned palm extremely hardened fats and oils, it contains a lot of saturated fatty acids (palmitic acid) having 16 carbon atoms such as palm oil and palm fractionated oil, and saturated with 18 carbon atoms than the saturated fatty acid content having 16 carbon atoms. It is preferable to use fats and oils with low fatty acid (stearic acid) content.
That is, in this invention, it is preferable to use palm oil and / or palm fractionation oil as fats and oils other than a palm extremely hardened fat.

  The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. More preferably, it is a random ester reaction using a non-enzymatic enzyme.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.

  The creaming property-improved oil / fat of the present invention is a low melting point part or a medium melting point part of the transesterified oil / fat thus obtained. The low melting point portion is a low melting point fraction obtained by separating and removing a high melting point portion by fractionation, and the middle melting point portion is a high melting point portion and a low melting point portion (liquid portion by separation). ) Is a medium-melting-point fraction that has been separated and removed.

As described above, when transesterification is carried out, depending on the constituent fatty acid composition and transesterification rate of the above fat composition, high melting point triglycerides such as trisaturated fatty acid triglycerides, triunsaturated fatty acid triglycerides and monosaturated diunsaturated compounds. A low melting point triglyceride such as a saturated triglyceride that is liquid at room temperature is formed in a certain ratio.
Here, when a large amount of these triglyceride components, particularly a high-saturation trisaturated triglyceride is contained, the creaming property deteriorates. Therefore, in the present invention, these triglycerides are removed so as to be a certain content or less.
Specifically, the high melting point portion is removed so that the trisaturated triglyceride content is preferably 12% by mass or less, more preferably 6% by mass or less, and still more preferably 3% by mass or less. The lower limit is not particularly limited, but is generally 0.5% by mass, preferably 1.5% by mass.

  When using the intermediate melting point as the creaming property improving oil of the present invention, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is preferably 30% by mass or less, more preferably 20% by mass or less, More preferably, the low melting point portion is removed so as to be 10% by mass or less. The lower limit is not particularly limited, but is generally 5% by mass, preferably 6% by mass.

  The fractionation method may be obtained by any fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation. In this case, solvent fractionation, particularly acetone fractionation is preferred.

  The creamy property improving oil / fat of the present invention preferably has a fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition, preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably less than 3% by mass.

  In addition, the creamy property-improved fats and oils of the present invention have a saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acid composition, preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. Preferably there is.

Moreover, it is preferable that the creaming property improved fat of this invention does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of the creaming improved oil and fat. % Or less.
Hydrogenation is a typical method for increasing the melting point of fats and oils. Partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent 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, as described above, an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans fatty acids and has an appropriate consistency has been required. ing. Palm extremely hardened oil and fat used in the creaminess improving oil and fat of the present invention contains substantially no trans fatty acid, and therefore, partially hydrogenated fats and oils are used as "oil and fat other than palm extremely hardened oil and fat" used in the above oil and fat composition. By not doing, it can be set as the creaminess improvement oil and fat which has an appropriate consistency, even if it does not contain a trans fatty acid.

Next, the plastic fat composition of the present invention will be described.
The plastic fat composition of the present invention contains the creaming improved fat, but as described above, it is generally said that the creaming ability is poor, and is fat and oil that is liquid at room temperature (25 to 30 ° C.) (hereinafter, It is preferably a plastic fat composition containing a large amount of liquid oil) or a plastic fat composition containing a large amount of palm oil. The plastic fat composition of the present invention contains the creaming improved fat and oil, and exhibits good creaming properties even if it contains a large amount of liquid oil or a large amount of palm oil or fat.

  Here, the content of the creaming improved oil of the present invention in the plastic oil composition of the present invention will be specifically described.

When the plastic fat composition of the present invention is a fat blend containing a large amount of liquid oil, the creaming improved fat in the oil phase is preferably 40 to 70% by mass based on the total fat amount in the oil phase, More preferably, it contains 50 to 70% by mass, and oils and fats that are liquid at normal temperature, preferably 30 to 60% by mass, more preferably 30 to 50% by mass, based on the total amount of oils and fats in the oil phase. .
When the content of the creaming property improving oil and fat is less than 40% by mass, the properties of the liquid oil become strong, and it may be difficult to obtain a good creaming property due to the tendency to lose stiffness during creaming. Since the creaming property of the improved creaming fat according to the present invention is low, the property becomes strong and the creaming property may deteriorate rapidly.

  Examples of the liquid oil include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil. In addition, liquid oils and fats can be mentioned, but in addition, palm oil, palm kernel oil, coconut oil, shea fat, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Soft oil obtained by fractionating solid fats and oils, which is liquid at room temperature, can also be used. Also. Also for fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification, the resulting processed fats and oils are liquid at normal temperature (25 to 30 ° C.). It can also be used within a certain range. In the present invention, these fats and oils can be used alone or in combination of two or more. In the present invention, the liquid oil is soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil. It is preferable to use 1 type or 2 types or more of these because the oily feeling is reduced and a plastic fat composition having excellent meltability in the mouth can be obtained.

  The plastic fat composition of the present invention may contain other fats and oils other than the creaming improved fat and liquid oil of the present invention, and the content thereof is preferably 30% by mass or less, more preferably 20% by mass. % Or less, more preferably 10% by mass or less. When the content of other fats and oils exceeds 30% by mass, there is a possibility that good mouth melting cannot be obtained.

Further, when the plastic fat composition of the present invention is a fat blend containing a large amount of liquid oil, the SFC (solid fat content) of the oil phase is preferably 20 to 60% at 10 ° C and 10 to 40 at 20 ° C. %, More preferably 20 to 50% at 10 [deg.] C. and 10 to 30% at 20 [deg.] C., more suitable creaming properties and mouth melting can be obtained. When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., the plastic fat composition is too soft and it is difficult to obtain good plasticity and creaming properties. On the other hand, when the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., the meltability in the mouth is poor, the oily feeling is strong, and further, it is difficult to obtain plasticity in a wide temperature range.
The SFC is measured as follows. That is, the blended fat / oil is held at 60 ° C. for 30 minutes to completely melt the fat / oil, and held at 0 ° C. for 30 minutes to solidify. Further, it is kept at 25 ° C. for 30 minutes, tempered, and then kept at 0 ° C. for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

When the plastic fat composition of the present invention is a fat blend containing a large amount of palm fat, the creaming improved fat in the oil phase is preferably 5 to 40% by mass based on the total fat amount in the oil phase. More preferably, 10 to 30% by mass and palm oil and fat are preferably contained in an amount of 40 to 95% by mass and more preferably 70 to 90% by mass on the basis of the total amount of oil and fat in the oil phase.
When the creaming property improving oil / fat content is less than 5% by mass, it is difficult to obtain the effect of improving the creaming property, and when it is 40% by mass or more, the creaming property improving oil / fat itself of the present invention has low creaming property. In addition to the property becoming stronger and the creaming property abruptly worsening, it becomes prone to occur during storage.

  The palm-based fats and oils mentioned here are processed fats and oils using palm oil or palm oil as a raw material, and are fats and oils other than the creaming improved fats and oils of the present invention. The iodine value is preferably 35 to 75, more preferably 45 to 45. If it is 65, More preferably, it is 45-55, even if it is any processing oil and fat which performed one or more operation of fractionation, hardening, and transesterification with respect to palm oil and palm oil, it can be used. Moreover, although these palm type fats and oils may be used independently and may be used as a compounding oil which mixed 2 or more types, Preferably palm oil, palm fractionation soft part oil, and palm fractionation middle part oil One or more of them are used.

  The plastic fat composition of the present invention may be blended with other fats and oils other than the creaminess improving fat and fat of the present invention and palm oil, but the content is preferably 35% by mass or less, more preferably 20%. The mass is not more than 10% by mass, more preferably not more than 10% by mass.

  When the plastic fat composition of the present invention is a fat blend containing a large amount of the above-mentioned palm fats and oils, the symmetric triglyceride content represented by SUS in the oil phase (provided that S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms) is preferably 25% by mass or more, more preferably 30% by mass or more, a plastic fat composition having good mouth melting, and further good mouth melting. It is preferable at the point from which a sugar cream, butter cream, or baked confectionery is obtained. That is, it is preferable that the plastic fat composition of the present invention has a higher SUS content than the SUS content (approximately less than 25%) of palm oil.

When the plastic fat composition of the present invention is a fat blend containing a large amount of palm fat, the SFC (solid fat content) of the oil phase is preferably 45 to 75% at 10 ° C and 10 to 40% at 20 ° C. More preferably, by making it 60 to 70% at 10 ° C. and 20 to 30% at 20 ° C., more suitable creaming properties and melting in the mouth can be obtained. When the SFC is less than 45% at 10 ° C. or less than 10% at 20 ° C., it is easy to lose stiffness during creaming and it is difficult to obtain good creaming properties. On the other hand, when the SFC exceeds 75% at 10 ° C. or exceeds 40% at 20 ° C., the meltability in the mouth is poor, the oily feeling is strong, and further, it is difficult to obtain plasticity in a wide temperature range.
The SFC is measured as follows. That is, the blended fat / oil is held at 60 ° C. for 30 minutes to completely melt the fat / oil, and held at 0 ° C. for 30 minutes to solidify. Further, it is kept at 25 ° C. for 30 minutes, tempered, and then kept at 0 ° C. for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

The plastic fat composition of the present invention, particularly when the fat composition containing a large amount of the palm-based fats and oils is further blended with a fat composition containing a large amount of the palm-based fats and oils of the present invention. When the content exceeds 30% by mass in the oil phase, by incorporating one or more emulsifiers of glycerin monofatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester, in which the combined fatty acid is stearic acid. More preferable creaming properties can be obtained.
The content of one or more emulsifiers among glycerin mono-fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester whose bound fatty acid is stearic acid is not particularly limited, but the plastic fat composition of the present invention In total, it is preferably 0.5 to 5% by mass, more preferably 0.5 to 2% by mass.

  Moreover, other components other than the above can be contained in the plastic fat composition of the present invention. Other components include, for example, water, other emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia, Sweeteners such as 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 eggs, flavoring agents Dairy products such as skim milk powder, cream, WPC, whey minerals, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans , Food materials such as vegetables, meat, and seafood, and food additives.

  As emulsifiers other than the above, glycerin monofatty acid esters other than stearic acid are bonded fatty acids, sorbitan fatty acid esters other than stearic acid are bonded fatty acids, polyglycerin fatty acid esters other than stearic acid, sucrose fatty acid esters, propylene glycol fatty acid esters Glycerin organic acid fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, saponins, etc. 1 type or 2 types or more can be used.

  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 there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-5 mass%.

  In the plastic fat composition of the present invention, the amount of other components used can be appropriately selected according to the purpose of use of these components and is not particularly limited, but preferably 100 wt% of the total fat and oil content. The total amount is 40 parts by mass or less, more preferably 20 parts by mass or less.

  The plastic fat composition of the present invention may be margarine containing water or shortening not containing water. In the case of margarine, the emulsified form may be either a water-in-oil type or an oil-in-water-in-oil type. A water-in-water type is preferred. In addition, margarine is a plastic fat composition containing moisture, and also includes fat spread.

In addition, creaming is higher in shortening than margarine, and in particular, the final specific gravity is heavier in margarine. Therefore, the purpose of obtaining sugar cream and butter cream with low specific gravity (ie, light texture), crispy light food It is preferable to use shortening to obtain a cookie with a feeling.
However, shortening is easily affected by the fats and oils used, and when the plastic fat composition of the present invention contains oils and fats containing a large amount of liquid oil, the creaming property is greatly reduced depending on the content of the liquid oil as described above. Especially for the purpose of obtaining sugar cream and butter cream having a low specific gravity (that is, light texture), and particularly for obtaining a crisp and light texture cookie, the plastic fat composition of the present invention contains a large amount of palm fat. It is preferable that the shortening is an oil and fat blending.

Next, the preferable manufacturing method of the plastic fat composition of this invention is described.
The plastic fat composition of the present invention can be obtained in the same manner as the production method of a general plastic fat composition except that the creaming improved fat is used. That is, it can be produced by dissolving, cooling, and crystallizing an oil phase containing at least the creaming property improving oil. In addition, content in the oil phase of creaminess improvement fats and oils and other fats and oils is as above-mentioned.

  Specifically, first, the oil phase is heated to the melting point or higher, preferably 50 to 70 ° C. to dissolve. Next, if necessary, the aqueous phase is mixed and emulsified in the oil phase. Then, it is desirable to sterilize next. The method of sterilization treatment 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. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. Examples of the equipment used for cooling include a closed continuous tube cooler, such as a fat composition 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. Also includes a combination of lectors.

  Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing the plastic fat composition of the present invention.

  When the content of the creamy improved fat / oil in the oil phase is approximately 30% by mass or less, preferably 12% by mass or less, the dissolved creamy improved fat / fat is gradually added to the plastic oil / fat composition produced in advance. It is also possible to obtain by a method of adding and mixing.

  The plastic fat composition of the present invention is preferably used for uses such as Japanese-Western confectionery, bread, side dishes, etc., which uses the creaming property of fats and oils to reduce the specific gravity of fats and oils by introducing a gas phase in the production process. For example, it is used for bread kneading fats and oils used for pre-treatment methods when producing breads with high fat content such as brioche, sugar cream and butter cream used for decoration of breads and confectionery, etc. It can be suitably used as fats or oils for kneading baked confectionery such as butter cakes and cookies that can be obtained by the sugar batter method or the flower batter method. Among these, the plastic fat composition of the present invention is a sugar cream fat, a butter cream fat or a baked confectionery kneading fat that has been liable to have a heavy texture due to the use of many raw materials having a large specific gravity. It can be used suitably.

Next, the sugar cream or butter cream of the present invention will be described.
Sugar cream is a generic term for creams that are creamed by shortening and contain powdered sugar, milk powder, and powdery raw materials, and do not contain moisture. Butter cream is a margarine or cream. Creaming a plastic fat composition such as shortening, is a generic name for creams having a water-in-oil type or an oil-in-water type emulsified form produced by blending sugar solution, eggs, milk, etc. .

  Conventional sugar creams and butter creams, particularly butter creams, have a large texture because they contain a large amount of raw materials with high specific gravity such as sugar solution. In the sugar cream or butter cream of the present invention, the specific gravity of the sugar cream or butter cream can be reduced by using the plastic fat composition of the present invention, so the sugar cream or butter cream of the present invention is a light meal. Have a feeling. In addition, the sugar cream or butter cream of the present invention has good heat resistance and water separation resistance during high temperature storage (about 30 to 35 ° C.).

  In the sugar cream or butter cream of the present invention, the amount of the plastic fat composition of the present invention varies depending on the use or emulsified form of the sugar cream or butter cream, and is not particularly limited. It is 40-95 mass% in cream or butter cream.

  In the sugar cream or butter cream of the present invention, instead of using the plastic oil composition of the present invention at the time of producing the sugar cream or butter cream, the present invention is separately applied at the time of creaming at the time of producing a general sugar cream or butter cream. Of course, it is also possible to add the creaming property improving oil and fat and cream it at the same time. In this case, it is preferable that the creaminess improving fat / oil itself has plasticity, but when the amount added to the plastic fat / oil composition is approximately 30% by mass or less, preferably 12% by mass or less, the creaming property improving You may add, after dissolving fats and oils.

Next, the baked confectionery of the present invention will be described.
Baked confectionery is a confectionery obtained by baking a dough obtained by creaming a plastic fat composition such as margarine or shortening to reduce the specific gravity, for example, by adding sugar to margarine or shortening Creamed, mixed with eggs, milk, etc., mixed, then lightly mixed with flour, then baked confectionery obtained by baking the confectionery dough obtained by the sugar batter method, or margarine or shortening It is a baked confectionery obtained by baking a confectionery dough obtained by the flour batter method, which is prepared by adding wheat flour and creaming, and mixing and mixing sugars, eggs, milk and the like.
Specific examples include butter cakes such as pound cake, fruit cake, madeleine, baumkuchen and castella, cookies such as ice box cookies, wire cut cookies, sables and rungs.

  In the baked confectionery of the present invention, the specific gravity of the confectionery dough can be reduced by using the plastic fat composition of the present invention as a fat for kneading confectionery, so the baked confectionery of the present invention has a light texture. Have. In the baked confectionery of the present invention, the amount of the plastic fat composition of the present invention varies depending on the type of baked confectionery and is not particularly limited, but is approximately 10 to 40% by mass in the confectionery dough. is there.

  In the baked confectionery of the present invention, instead of using the plastic fat composition of the present invention at the time of manufacturing the baked confectionery, the creaming property improving fat of the present invention is added separately at the time of creaming at the time of general baked confectionery dough production. Of course, it is also possible to cream and manufacture at the same time. In this case, it is preferable that the creaminess improving fat / oil itself has plasticity, but when the amount added to the plastic fat / oil composition is approximately 30% by mass or less, preferably 12% by mass or less, the creaming property improving You may add, after dissolving fats and oils.

  Hereinafter, the present invention will be further described with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.

<Manufacture of Creaming Improved Oil / Manufacturing of Plastic Oil Compositions A1-L1 and A2-L2>
[Example 1]
Random transesterification using 65 parts by weight of palm oil (iodine value 48) and 35 parts by weight of palm oil (iodine value 48), which is hardened palm oil (iodine value 48) to 35 parts by weight. Reaction was performed and it refine | purified by the conventional method and obtained transesterified fats and oils A.
The mass ratio of S / U in the oil and fat blend used for the transesterification is 2.1, and the mass ratio of saturated fatty acid having 16 carbon atoms / saturated fatty acid having 18 carbon atoms (hereinafter also referred to as St / P) is 0. The saturated fatty acid content of carbon number 14 or less was less than 3% by mass, the saturated fatty acid content of carbon number 20 or more was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point portion and the liquid portion were removed from the transesterified fat / oil A by acetone fractionation, and the obtained middle melting point portion was purified by a conventional method to obtain the creaming property improved fat / oil A of the present invention.
In addition, trisaturated triglyceride content of the obtained creaming property improved fats and oils A is 2.7% by mass, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is 6.8% by mass, and the number of carbon atoms is 14 or less. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content of 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
An oil phase composed of 88.8% mixed fat / oil mixed with the creaming property-improved fat / oil A and rapeseed oil at a mass ratio of 55:45, 1% glycerin monooleate and 0.2% lecithin is dissolved in water 10 0.0% was gradually mixed and emulsified, and then rapidly plasticized to obtain a plastic fat composition A1 in the form of margarine.
The SFC of the oil phase of the obtained plastic fat composition A1 was 48% at 10 ° C and 39% at 20 ° C.
Moreover, from the said creaming property improvement fats and oils A, palm oil, and palm middle melting | fusing part 98.8% of mixed fats and oils mixed by mass ratio of 20:60:20, 1% of glycerol monooleate, and 0.2% of lecithin The resulting oil phase was dissolved and quenched and plasticized to obtain a plastic fat composition A2 in the form of shortening.
The symmetric triglyceride content (hereinafter referred to as SUS content) represented by SUS in the oil phase of the obtained plastic fat composition A2 is 33.0% by mass, and the SFC of the oil phase is 66% at 10 ° C. and 20 ° C. It was 42%.

[Example 2]
In the same manner as in Example 1 except that 65 parts by mass of palm oil and 35 parts by mass of palm extremely hardened oil were changed to 55 parts by mass of palm oil and 45 parts by mass of palm extremely hardened oil and fat. Obtained.
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.6, the mass ratio of St / P is 0.58, and the content of saturated fatty acids having 14 or less carbon atoms is less than 3 mass%. The saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point portion was removed from the transesterified fat and oil B by dry fractionation, and the obtained low melting point portion was purified by a conventional method to obtain the improved creaming property fat and oil B of the present invention.
In addition, the trisaturated triglyceride content of the obtained creaming property-improved fats and oils B is 9.4% by mass, the total content of the triunsaturated triglyceride and the monosaturated diunsaturated triglyceride is 25.8% by mass, and the carbon number is 14 or less. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content of 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition B1 and a plastic fat composition B2 were obtained in the same manner as in Example 1 except that the creaminess improved fat B was used in place of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition B1 was 38% at 10 ° C and 24% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition B2 was 31.3 mass%, and the SFC of the oil phase was 62% at 10 ° C and 37% at 20 ° C.

[Example 3]
Transesterification was carried out in the same manner as in Example 1 except that 35 parts by mass of the palm extremely hardened oil and fat in the oil and fat composition was changed to 30 parts by weight of the palm extremely hardened fat and oil and 5 parts by mass of the Hyelsin rapeseed extremely hardened fat (less than 1 iodine value). Oil C was obtained.
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.1, the mass ratio of St / P is 0.42, and the content of saturated fatty acids having 14 or less carbon atoms is less than 3 mass%. The content of saturated fatty acids having 20 or more carbon atoms was 3.0% by mass, and the content of trans fatty acids was less than 1% by mass.
The high melting point part and the liquid part were removed from the transesterified oil / fat C by acetone fractionation, and the obtained middle melting point part was purified by a conventional method to obtain the creaming improved fat / oil C of the present invention.
In addition, the trisaturated triglyceride content of the obtained creaming property-improved fat C is 2.7% by mass, the total content of the triunsaturated triglyceride and the monosaturated diunsaturated triglyceride is 6.8% by mass, and the number of carbon atoms is 14 or less. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content of 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition C1 and a plastic fat composition C2 were obtained in the same manner as in Example 1 except that the creaming improved fat C was used instead of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition C1 was 47% at 10 ° C and 38% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition C2 was 33.0% by mass, and the SFC of the oil phase was 65% at 10 ° C. and 42% at 20 ° C.

[Comparative Example 1]
In the same manner as in Example 1 except that 65 parts by mass of palm oil in the oil / fat mixture was changed to 35 parts by mass of canola oil and the compounding amount of the palm extremely hardened oil / fat was changed from 35 parts by mass to 65 parts by mass, Obtained.
In addition, the mass ratio of S / U in the fat blend used for the transesterification is 2.07, the mass ratio of St / P is 1.17, and the content of saturated fatty acid having 14 or less carbon atoms is less than 3 mass%. The saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point part and the liquid part were removed from the transesterified oil D by acetone fractionation, and the obtained middle melting point part was purified by a conventional method to obtain a fat D for creaming of a comparative example.
In addition, the trisaturated triglyceride content of the obtained fat or oil D for creaming is 1.8% by mass, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is 16.7% by mass, and the number of carbon atoms is 14 or less. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition D1 and a plastic fat composition D2 were obtained in the same manner as in Example 1 except that the creaming fat D was used instead of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition D1 was 48% at 10 ° C. and 39% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition D2 was 33.0% by mass, and the SFC of the oil phase was 66% at 10 ° C. and 42% at 20 ° C.

[Comparative Example 2]
Transesterified oil and fat E was obtained in the same manner as in Example 1 except that 35 parts by weight of the palm extremely hardened oil and fat in the oil and fat composition was changed to 35 parts by weight of the soy hardened fat and oil (iodine value less than 1).
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.1, the mass ratio of St / P is 1.02, and the content of saturated fatty acids having 14 or less carbon atoms is less than 2 mass%. The saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point part and the liquid part were removed from this transesterified fat E by acetone fractionation, and the obtained middle melting point part was purified by a conventional method to obtain a comparative creaming fat I.
In addition, trisaturated triglyceride content of the obtained fats and oils E for creaming was 2.7% by mass, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride was 6.8% by mass, and having 14 or less carbon atoms. The saturated fatty acid content was less than 2% by mass, the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition E1 and a plastic fat composition E2 were obtained in the same manner as in Example 1 except that the creaming fat E was used instead of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition E1 was 42% at 10 ° C and 29% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition E2 was 32.6% by mass, and the SFC of the oil phase was 64% at 10 ° C. and 38% at 20 ° C.

[Comparative Example 3]
Transesterified fats and oils F were obtained in the same manner as in Example 1 except that 35 parts by mass of the palm extremely hardened fats and oils in the fat and oil blend were changed to 35 parts by weight of Hyelsin rapeseed extremely hardened fats and oils.
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.1, the mass ratio of St / P is 0.09, and the content of saturated fatty acids having 14 or less carbon atoms is less than 2 mass%. The saturated fatty acid content having 20 or more carbon atoms was 19.6% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point portion and the liquid portion were removed from this transesterified fat F by acetone fractionation, and the obtained middle melting point portion was purified by a conventional method to obtain a comparative creaming fat F.
The creaming fat F obtained had a trisaturated triglyceride content of 2.7% by mass, a total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride was 6.8% by mass, and has 14 or less carbon atoms. The saturated fatty acid content was less than 2% by mass, the saturated fatty acid content having 20 or more carbon atoms was 19.6% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition F1 and a plastic fat composition F2 were obtained in the same manner as in Example 1 except that the creaming fat F was used instead of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition F1 was 45% at 10 ° C and 34% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition F2 was 33.0% by mass, and the SFC of the oil phase was 65% at 10 ° C. and 40% at 20 ° C.

[Comparative Example 4]
Transesterified fats and oils G were obtained in the same manner as in Example 1 except that the fats and oils blend was changed to 100 parts by weight of palm stearin (iodine value 36).
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.2, the mass ratio of St / P is 0.07, and the content of saturated fatty acids having 14 or less carbon atoms is less than 3 mass%. The saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point portion and the liquid portion were removed from the transesterified fat / oil L by acetone fractionation, and the obtained middle melting point portion was purified by a conventional method to obtain a fat / oil G for creaming of a comparative example.
The creaming fat G obtained had a trisaturated triglyceride content of 1.8% by mass, a total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride, 8.9% by mass, and having 14 or less carbon atoms. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
A plastic fat composition G1 and a plastic fat composition G2 were obtained in the same manner as in Example 1 except that the creaming fat G was used instead of the creaming improved fat A.
The SFC of the oil phase of the obtained plastic fat composition G1 was 51% at 10 ° C and 40% at 20 ° C.
Moreover, the SUS content in the oil phase of the obtained plastic fat composition G2 was 32.4% by mass, and the SFC of the oil phase was 67% at 10 ° C and 43% at 20 ° C.

<Creaming property test>
About the plastic oil-fat composition (margarine or shortening) obtained in the said Examples 1-3 and each of the said Comparative Examples 1-4, creaming evaluation was performed with the following evaluation methods.
That is, 300 g of margarine or shortening obtained in each of Examples 1 to 3 and Comparative Examples 1 to 4 was adjusted to 15 ° C. for margarine and 10 ° C. for shortening.
For margarine, using a beater with a tabletop mixer at 15 ° C., creaming at high speed, measuring the specific gravity after 3 minutes from the start of creaming, and evaluating the creaming property in four stages according to the following evaluation criteria, The results are shown in Table 1 below.
For shortening, use a beater with a desktop mixer in an environment of 10 ° C, cream at high speed, measure the specific gravity every 2 minutes from the start of creaming, and evaluate the following time for the specific gravity to be less than 0.40 Evaluation was carried out in 5 stages according to the standard, and the results are shown in Table 2 below. Moreover, the time when specific gravity stopped falling was made into final specific gravity, the specific gravity was evaluated in four steps according to the following evaluation criteria, and the results are also shown in Table 2 below. Furthermore, the surface after creaming was observed, the situation was evaluated in the following four stages, and the results are shown in Table 2 below.

(Margarine creaming evaluation criteria)
◎ Specific gravity after 3 minutes is less than 0.40 ○ Specific gravity after 3 minutes is 0.40 or more and less than 0.50 △ Specific gravity after 3 minutes is 0.50 or more and less than 0.60 × Specific gravity after 3 minutes is 0. 60 or more

(Scoring criteria for shortening creaming)
Evaluation 1: Creaming speed ◎ Time until specific gravity is less than 0.40 Less than 7 minutes ○ Time until specific gravity is less than 0.40 7 minutes or less and less than 9 minutes Δ Specific gravity is less than 0.40 The time until the specific gravity was less than 0.40 × 11 minutes or more ×× The specific gravity did not become less than 0.40 Evaluation 2: Final specific gravity ◎ Final specific gravity was less than 0.35 ○ Final specific gravity is 0.35 or more and less than 0.40 △ Final specific gravity is 0.40 or more and less than 0.45 x Final specific gravity is 0.45 or more Evaluation 3: Surface condition ◎ Smooth and good ○ Slightly dull but good △ A small amount of fine particles of oil and fat is seen × A large amount of fine particles of fat and oil is seen

  As can be seen from the results of the creaming test, when the creaming improved fat of the present invention is used, the obtained plastic fat composition is said to have poor liquid creaming, and it contains a lot of liquid oil, It can be seen that even a plastic oil and fat composition containing a large amount of palm oil and fat exhibits good creaming properties.

<Manufacture of plastic fat composition A3-A7>
[Examples 4 to 8]
98.8% mixed fat and oil obtained by mixing creamy improved fat A and rapeseed liquid oil obtained in Example 1 at a mixing ratio shown in Table 3 below, 1% glycerin monooleate and 0.2% lecithin The oil phase consisting of was melted and rapidly cooled and plasticized to produce plastic fat compositions A3 to A7 in the form of shortening. In addition, it showed in Table 3 also about SFC of the oil phase of plastic fat composition A3-A7.
The obtained plastic fat compositions A3 to A7 were subjected to a creaming test for shortening among the creaming tests conducted in Example 1 and the like, and the results are shown in Table 4.

  As can be seen from the results of the creaming property test, when using the creaming property-improved fats and oils of the present invention to produce an oil composition containing a large amount of liquid oil, the creaming property-improving fats and oils are used in the whole oil phase. Good results can be obtained if it is produced by blending 40 to 70% by mass on the basis of the amount and 30 to 60% by mass of oil and fat which are liquid at normal temperature on the basis of the total amount of oil and fat in the oil phase. I understand that.

<Production of Plastic Oil Compositions M1, M2, A8 to A14>
[Examples 9 to 15 and Comparative Examples 5 to 6]
Using the creaming improved oil / fat A obtained in Example 1 above, plastic oil / fat compositions A8 to A14 and M2 in the form of shortening were produced according to the formulation shown in Table 5 below. In addition, also about the mixing | blending which does not use creaming property improvement fats and oils, according to the mixing | blending of Table 5, the plastic fat composition M1 which is the form of shortening similarly was manufactured. In addition, the manufacturing method was performed similarly to the manufacturing method of plastic fat composition A2 which is a form of shortening of Example 1. The SFC and SUS type triglyceride contents of the oil phases of the plastic fat compositions M1, M2, and A8 to A14 are also shown in Table 5.
The obtained plastic fat compositions M1, M2, and A8 to A14 were subjected to a creaming test for shortening among the creaming tests conducted in Example 1 and the like, and the results are shown in Table 6.

  As can be seen from the results of the creaming property test, when using the creaming property-improved fat of the present invention to produce an oil composition containing a large amount of palm-based fats and oils, the creaming property-improving fats and oils are all added in the oil phase. It is understood that 5 to 40% by mass on the basis of the amount of oil and fat and palm oil and fat may be blended and produced so as to contain 40 to 95% by mass on the basis of the total amount of oil and fat in the oil phase.

  Moreover, the plastic fat composition of Examples 12 and 13 using sorbitan fatty acid ester or polyglycerin fatty acid ester whose bound fatty acid is stearic acid, the bound fatty acid is oleic acid (Example 10) or stearic acid (Example 14). It can be seen that the creaming property is superior to that of the plastic oil and fat composition using the glycerin monofatty acid ester.

<Manufacture of butter cream 1>
[Example 12 and Comparative Examples 7 to 10]
100 parts by mass of the above plastic fat composition A1, D1 to G1 creamed to a specific gravity of 0.4 are mixed with 35 parts by mass of invert sugar sugar and 2.5 parts by mass of rum and mixed at a low speed for 1 minute. And the butter cream of Example 12 and Comparative Examples 7-10 was obtained, respectively.
The obtained butter cream was subjected to a sensory test and a heat-resistant shape retention test. In the sensory test, samples melted overnight at 25 ° C. were used, and each of mouth melting and oiliness was evaluated in four stages according to the following evaluation criteria. In the heat-resistant moldability test, the butter cream was once adjusted to 25 ° C, then placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, covered, and then heated to 5 ° C for 60 minutes. , 20 ° C, 25 ° C and 30 ° C were kept overnight in each thermostat, and the water separation and sagging conditions were observed and evaluated in 4 stages according to the following evaluation criteria. The evaluation results of butter cream are shown in Table 7.

(Melting melting evaluation standard)
◎ Very good ○ Good △ Slightly inferior × Poor (Evaluation criteria for oiliness)
◎ Fresh, fresh, crisp, and no oily feel.
○ There is no sharpness, but a refreshing oily feeling is not felt.
△ Feels slightly oily.
× Feels sticky and strong oily.
(Evaluation criteria for heat-resistant shape retention)
◎ No water separation and no problem with shape retention.
○ Slight water separation is observed, but there is no problem with shape retention.
△ There is water separation and shape retention is slightly poor.
× Strong water separation and poor shape retention.

  As can be seen from the above test results, in the oil phase, the creaming property-improved oil of the present invention is 40 to 70% by mass on the basis of the total amount of oil and fat in the oil phase, and the oil and fat that is liquid at room temperature is the oil phase. It can be seen that the butter cream obtained using the plastic fat composition containing 30 to 60% by mass based on the total amount of fats and oils in the mouth has good evaluation for melting in the mouth, feeling of oiliness, and heat retaining shape.

<Manufacture of butter cream 2>
[Example 13 and Comparative Examples 11-14]
100 parts by mass of the above plastic fat composition A2, D2 to G2 creamed to a specific gravity of 0.4 are mixed with 35 parts by mass of invert sugar sugar and 2.5 parts by mass of rum and mixed at a low speed for 1 minute. And the butter cream of Example 13 and Comparative Examples 11-14 was obtained, respectively.
The obtained butter cream was subjected to a sensory test and a heat-resistant shape retention test. In the sensory test, samples melted overnight at 25 ° C. were used, and each of mouth melting and oiliness was evaluated in four stages according to the following evaluation criteria. In the heat-resistant moldability test, the butter cream was once adjusted to 25 ° C, then placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, covered, and then heated to 5 ° C for 60 minutes. , 20 ° C, 25 ° C, and 30 ° C were left overnight in each thermostat, the water separation and sagging conditions were observed, and evaluated according to the evaluation criteria described in Butter Cream Production 1 in four stages. The butter cream evaluation results are shown in Table 8.

  As can be seen from the above test results, in the oil phase, the creaming improved fat of the present invention is 5 to 40% by mass on the basis of the total amount of fat in the oil phase, and the palm oil and fat in the oil phase. It can be seen that the butter cream obtained by using the plastic fat composition containing 40 to 95% by mass based on the total amount of fat and oil is well evaluated in terms of melting in the mouth, feeling of oiliness, and heat-resistant shape retention.

<Manufacture of wire cut cookies>
[Example 14, and Comparative Examples 15-18]
Using the plastic fat compositions A1 and D1 to G1, the wire cut cookies of Example 14 and Comparative Examples 15 to 18 were obtained by the following blending and manufacturing methods, respectively.
(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, 55 parts by weight of a plastic fat composition (production method)
The plastic fat composition and sugar were put into a tabletop mixer (Kenwood mixer), mixed lightly, and then creamed at the highest speed for 7 minutes. Next, add an aqueous phase that is premixed with whole egg, water, salt and heavy charcoal little by little, stir and mix, and after addition of flour and baking soda, mix at low speed for 1 minute to obtain a wire cut biscuit dough. It was. The obtained wire cut biscuit dough was wire cut molded into a round shape with a thickness of 7 mm and a diameter of 4 cm, baked at 180 ° C. for 10 minutes in an oven (manufactured by Fujisawa), and then cooled at 25 ° C. for 40 minutes. And packaged.

The sensory test was done about the obtained wire cut cookie. In the sensory test, samples that had been conditioned at 20 ° C. for 3 days were used, and each of mouth melting and oiliness was evaluated in four stages according to the following evaluation criteria. Table 9 shows the evaluation results of the wire cut cookies.
(Melting melting evaluation standard)
◎ Very good ○ Good △ Slightly inferior × Poor (Evaluation criteria for oiliness)
◎ No oily feeling is felt.
○ Oily feeling is not felt.
△ Feels slightly oily.
× Feels sticky and strong oily.

  As can be seen from the above test results, in the oil phase, the creaming property-improved oil of the present invention is 40 to 70% by mass on the basis of the total amount of oil and fat in the oil phase, and the oil and fat that is liquid at room temperature is the oil phase. It can be seen that the cookie obtained by using the plastic fat composition containing 30 to 60% by mass based on the total amount of fat and oil in the mouth has good evaluation both in terms of melting in the mouth and feeling of oiliness.

Claims (6)

20-60 mass% of palm extremely hardened oil and fat is contained, the mass ratio of S / U is 1.5-4 in the fatty acid composition, the fatty acid content of 14 or less carbon atoms is less than 10 mass%, and in the fatty acid composition, The tri-saturated triglyceride content of the transesterified oil and fat obtained by random transesterification of an oil and fat composition having a saturated fatty acid content of 18 carbon atoms / a saturated fatty acid content of 16 carbon atoms of 0.3 to 1.1 is 12% by mass or less. containing melting portion der torque reaming improving fat in total was the content of the low melting point portion or tri-saturated triglyceride content of 12 wt% or less and tri-unsaturated triglycerides and monounsaturated di-unsaturated triglycerides is not more than 30 wt% A plastic fat composition comprising:
In the oil phase, the creaming property-improved oil and fat is 10 to 30% by mass based on the total amount of oil and fat in the oil phase, and palm oil and / or palm fractionation middle oil is based on the total amount of oil and fat in the oil phase. 70 to 90% by mass,
A plastic fat composition for sugar cream, butter cream or baked confectionery .
(However, S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms.) 2. The plastic fat composition according to claim 1 , wherein the creaming property-improved fat has a saturated fatty acid content of 20 or more carbon atoms in a fatty acid composition of less than 2 mass%. The plastic fat composition according to claim 1 or 2 , wherein the creaming property-improved fat has a trans fatty acid content of less than 10% by mass in the fatty acid composition. The symmetric triglyceride content represented by SUS in the oil phase is 25% by mass or more, The plastic fat composition according to any one of claims 1 to 3 . A sugar cream or a butter cream, wherein the plastic fat composition according to any one of claims 1 to 4 is used in an amount of 40 to 95% by mass in the sugar cream or butter cream. A baked confectionery, characterized in that the plastic fat composition according to any one of claims 1 to 4 is used in an amount of 10 to 40% by mass in the confectionery dough.