JP6227088B1 - Plastic fat composition and food - Google Patents

Abstract

[PROBLEMS] To provide a plastic fat composition capable of imparting an excellent fluffy feeling, melted mouth feeling, crispness feeling, and crispness to a baked product even when stored in a chilled temperature range by being blended with a baked product such as bread or confectionery. And a food to which such a plastic fat composition is added. SOLUTION: The plastic fat composition of the present invention comprises all fatty acids in which the mass of oleic acid bonded to the 2-position of triglyceride contained in the plastic fat composition is bonded to the 2-position of triglyceride contained in the plastic fat composition. It is 28 mass% or more and 58 mass% or less with respect to the mass of, and the content of the saturated fatty acid in all the fatty acids of fats and oils is 28 mass% or more and 60 mass% or less with respect to the mass of all the fatty acids of fats and oils. Yes, containing hydroxypropyl methylcellulose. [Selection figure] None

Description

  The present invention relates to a plastic fat composition and food.

  Conventionally, baked goods such as bread and confectionery have been required to have a texture such as a fluffy feeling, a melting feeling in the mouth, a crisp feeling, and a crisp feeling. A fluffy feeling is a soft texture when put in the mouth, and when chewed, it has a soft feeling while having softness, and the fired product in the mouth is lumpy Say a difficult texture.

  In particular, breads containing foodstuffs such as sandwiches need to be considered for food storage and are distributed and sold in the chilled temperature range.

  However, since baking products such as breads and confectionery are mainly composed of starches such as wheat flour, especially in the chilled temperature range, aging due to starch, foodstuffs such as sandwiches take away moisture from the dough, and bread from foodstuffs Moisture moves to the mouth and the texture decreases.

  Accordingly, methods for improving the texture of the baked product and various methods for suppressing the decrease in texture caused by storage of bread and confectionery in the chilled temperature range have been developed.

  For example, Patent Document 1 discloses a bread that is baked by blending gelatinized swelling-inhibiting starch with bread dough containing a predetermined plastic oil composition including random transesterified oils and the like of palm super olein. Such breads are described as being less susceptible to aging at refrigeration temperatures, and are described as having a good evaluation of moist feeling (striking feeling).

  Patent Document 2 discloses a plastic oil / fat composition for chilled breads and cakes containing a predetermined oil / fat. According to the plastic oil / fat composition, softness and moistness (striking feeling) can be obtained in storage in a chilled temperature range. It is described that the evaluation of meltability in the mouth was good.

  Patent Document 3 discloses a bread in which hydroxypropylmethylcellulose (HPMC) is blended in bread dough, and by blending HPMC in bread dough, the baked product has a moist texture (striking feeling). Is described.

JP 2013-110974 A JP 2013-34418 A JP 2013-215158 A

  However, the plastic oil / fat composition itself in Patent Document 1 is not yet sufficient in terms of imparting a crispness to the fired product during storage in the chilled temperature range, and also has a fluffy feeling, a melting feeling in the mouth, and a crisp feeling. Also in terms of giving, it is not enough. The plastic oil / fat composition for chilled bread and cake of Patent Document 2 is also not sufficient in terms of imparting a fluffy feeling, a melting feeling to the mouth, a crisp feeling, and a feeling of creaking to the baked product during storage in the chilled temperature range. In addition, as in Patent Document 3, in the baked product in which HPMC is blended with the dough, there is room for improvement with respect to fluffy feeling, melted mouth feeling, crispness feeling, and creaking feeling during chilled storage.

  The present invention has been made in view of the above circumstances, and by blending with a baked product such as bread or confectionery, the baked product has an excellent fluffy feeling, melted mouth feeling, and crisp feeling when stored in a chilled temperature range. An object of the present invention is to provide a plastic fat composition capable of imparting a feeling of scratching, and a food to which such a plastic fat composition is added.

  The present inventors have found that a plastic oil / fat composition in which hydroxypropylmethylcellulose is blended with an oil / fat having a predetermined configuration gives an excellent texture to the fired product, and has completed the present invention. More specifically, the present invention provides the following.

(1) A plastic fat composition comprising:
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 28% by mass or more and 58% by mass with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. And
The content of saturated fatty acids in the total constituent fatty acids of the fats and oils is 28% by mass to 60% by mass with respect to the mass of the total constituent fatty acids of the fats and oils,
A plastic fat composition containing hydroxypropylmethylcellulose.

  (2) The plastic fat composition according to (1), wherein the content of the hydroxypropyl methylcellulose is 0.001 to 5 mass% with respect to the mass of the entire composition.

  (3) The plastic fat composition according to (1) or (2), further comprising a thickening polysaccharide.

  (4) The plastic fat composition according to (3), wherein the thickening polysaccharide comprises one or more selected from the group consisting of xanthan gum, gum arabic, guar gum, and carrageenan.

  (5) Furthermore, it contains at least one selected from the group consisting of monoglycerol fatty acid ester, glycerol organic acid fatty acid ester, sorbitan fatty acid ester, polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, and sucrose fatty acid ester. The plastic fat composition according to any one of (1) to (4).

  (6) The plastic fat composition according to any one of (1) to (5), further comprising one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes.

  (7) The plastic fat composition according to any one of (1) to (6), wherein the composition is for confectionery or bread kneading or for roll-in.

  (8) The plastic fat composition according to (7), which is for confectionery or bread production stored in a chilled temperature range.

  (9) The plastic fat composition according to (7) or (8), which is for producing food-mixed bread.

  (10) A food to which the plastic fat composition according to any one of (1) to (9) is added.

  (11) The food according to (10), which is a confectionery or bread stored in a chilled temperature range.

  According to the present invention, by blending in a baked product such as bread or confectionery, it is possible to give the baked product an excellent fluffy feeling, melted mouth feeling, crisp feeling, and crispness even when stored in a chilled temperature range. It is possible to provide a plastic fat composition and a food to which such a plastic fat composition is added.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to this.

<Plastic oil composition>
In the plastic fat composition of the present invention, the mass of oleic acid bonded to the 2-position of triglyceride contained in the plastic fat composition is based on the total mass of fatty acid bonded to the 2-position of triglyceride contained in the plastic fat composition. 28% by mass or more and 58% by mass or less, and the content of saturated fatty acids in all the constituent fatty acids of the fats and oils is 28% by mass or more and 60% by mass or less with respect to the mass of all the constituent fatty acids of the fats and oils. Contains methylcellulose. With such a configuration, the plastic fat composition of the present invention can impart an excellent fluffy feeling, a melting feeling to the mouth, a crisp feeling, and a crisp feeling to the fired product. In particular, according to the plastic fat composition of the present invention, it is possible to impart excellent fluffy feeling, melted mouth feeling, crispness feeling, and crispness to the fired product even during storage in a chilled temperature range. Furthermore, according to the present invention, even when food is blended with the baked product during storage in the chilled temperature range, a good crispy feeling of the food (eg, lettuce) can be obtained. Further, according to the present invention, a good fluffy feeling can be obtained even after heating and cooling of the fired product. In the present invention, the “chilled temperature range” refers to a temperature range of 15 ° C. to 0 ° C.

  In the plastic fat composition of the present invention, hydroxypropylmethylcellulose is blended with the dough of the fired product in a state of being blended with the plastic fat composition, so that it is excellent in the fired product (particularly during storage in the chilled temperature range). A feeling of tuffiness, a feeling of melting in the mouth, a feeling of crispness, and a feeling of scratching can be imparted. Moreover, the plastic fat composition of the present invention is such that the mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is the mass of the entire fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. On the other hand, when the content is 28% by mass or more and 58% by mass or less, it is possible to impart a fluffy feeling, a mouth melting feeling, a crisp feeling, and a crisp feeling to the fired product. Furthermore, in the plastic fat composition of the present invention, the content of the saturated fatty acid in the total constituent fatty acid of the fat is 28% by mass or more and 60% by mass or less based on the mass of the total constituent fatty acid of the fat. Excellent fluffy feeling, mouth melting feeling, crispness feeling, and crispness can be imparted to the product. For the above reasons, it is presumed that an excellent fluffy feeling, mouth melting feeling, crisp feeling, and crispness can be imparted to a fired product stored particularly in the chilled temperature range.

(Oil and fat)
In the plastic fat composition of the present invention, the mass of oleic acid bonded to the 2-position of triglyceride contained in the plastic fat composition (hereinafter sometimes referred to as “the 2-position oleic acid amount” in this specification). Is not particularly limited as long as it is 28% by mass or more and 58% by mass or less based on the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition, but the 2-position oleic acid amount is too small. In the baked product stored in the chilled temperature range, the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the feeling of scratching may be reduced. Therefore, since the fluffy feeling, the mouth melting feeling, the crispness feeling, and the crisp feeling can be imparted to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic fat composition of the present invention is the plastic fat composition. It is preferably 30% by mass or more, more preferably 32% by mass or more, and further preferably 35% by mass or more based on the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in. On the other hand, in the plastic fat composition of the present invention, even if the amount of 2-position oleic acid is excessive, in the baked product stored in the chilled temperature range, there is a possibility that the fluffy feeling, the mouth melting feeling, the crispness feeling, and the crispness feeling may be lowered. is there. Therefore, since the fluffy feeling, the mouth melting feeling, the crispness feeling, and the crisp feeling can be imparted to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic fat composition of the present invention is the plastic fat composition. It is preferable that it is 55 mass% or less with respect to the mass of the whole fatty acid couple | bonded with 2-position of the triglyceride contained in it, It is more preferable that it is 52 mass% or less, It is further more preferable that it is 50 mass% or less.

  In the plastic fat composition of the present invention, the content of the saturated fatty acid in the total constituent fatty acid of the fat is not particularly limited as long as it is 28% by mass or more and 60% by mass or less with respect to the mass of the total constituent fatty acid of the fat or oil. If it is too small with respect to the mass of the constituent fatty acids of the entire fat and oil, there is a possibility that the fluffy feeling, the mouth melting feeling, the crispness feeling, and the tingling feeling may be lowered in the baked product stored in the chilled temperature range. Therefore, since the fluffy feeling stored in the chilled temperature range, the feeling of melting in the mouth, the feeling of crispness, and the feeling of scratching can be imparted, the plastic fat composition of the present invention contains saturated fatty acids in the total constituent fatty acids of the fats and oils The amount is preferably 30% by mass or more, more preferably 35% by mass or more, still more preferably 41% by mass or more, and more preferably 48% by mass or more with respect to the mass of all the constituent fatty acids of the fats and oils. It is particularly preferred. On the other hand, in the plastic fat composition of the present invention, even if the content of the saturated fatty acid in the total constituent fatty acid of the fat is excessive with respect to the mass of the total constituent fatty acid of the fat, the baked product stored in the chilled temperature range , There is a possibility that the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the crispness may be lowered. Therefore, since the fluffy feeling stored in the chilled temperature range, the feeling of melting in the mouth, the feeling of crispness, and the feeling of scratching can be imparted, the plastic fat composition of the present invention contains saturated fatty acids in the total constituent fatty acids of the fats and oils The amount is preferably 57% by mass or less, more preferably 54% by mass or less, and further preferably 52% by mass or less, based on the mass of all the constituent fatty acids of the fat.

  In this invention, the mass with respect to the mass of the whole fats and oils of SSS type | mold triglyceride (tri saturated fatty acid glyceride) is not specifically limited, For example, 5-35 mass% may be sufficient. In the present specification, “S” means a saturated fatty acid constituting the fat and oil, and “U” means an unsaturated fatty acid constituting the fat. Moreover, the 1, 2, and 3 position of triglyceride means the position where the constituent fatty acid was combined.

  Although it does not specifically limit as saturated fatty acid S which is a constituent fatty acid in fats and oils of the present invention, for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12 ), Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the numerical description in the parenthesis about the said saturated fatty acid is carbon number of each fatty acid. The saturated fatty acid S which is a constituent fatty acid in the oil and fat of the present invention may be the same saturated fatty acid or a different saturated fatty acid.

  The unsaturated fatty acid U, which is a constituent fatty acid in the oil and fat of the present invention, is not particularly limited, and examples thereof include myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and olein. Examples include acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), and ceracoleic acid (24: 1). . In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds. The unsaturated fatty acid U that is a constituent fatty acid in the oil and fat of the present invention may be the same unsaturated fatty acid or a different unsaturated fatty acid.

  In the plastic fat composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride having oleic acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides in which the 2-position is oleic acid include, but are not particularly limited to, SOS type triglycerides, SOU type triglycerides, UOU type triglycerides and the like. “O” means oleic acid which is a constituent fatty acid of triglyceride. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded to the 2nd position is a saturated fatty acid, it is easy to suppress the sticky feeling due to storage in the chilled temperature range of the baked product. Saturated fatty acids are preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which oleic acid is bonded at the 2-position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 22 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1)) and the like are preferable. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid (carbon) Number 16 unsaturated fatty acids (palmitoleic acid (16: 1)), carbon number 18 unsaturated fatty acids (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3)), carbon Preferred are unsaturated fatty acids having a number of 20 (eicosenoic acid (20: 1)), unsaturated fatty acids having a carbon number of 22 (erucic acid (22: 1))) and the like.

  The plastic fat composition of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the fat, but as the intake of the trans fatty acid increases, LDL cholesterol when ingested by the human body increases. Yes. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acid of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  In the present invention, analysis of fatty acids constituting triglycerides is carried out by gas chromatography (reference oil analysis test method (Japan Oil Chemists' Society)) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method). ) "And" Recommendation 2-2013 2-position fatty acid composition "). The content of oleic acid bonded to the 2-position of triglyceride is the total amount of fat and oil that is the total peak area measured by gas chromatography of the monoacylglycerol fraction after treatment with the lipase solution (the total fatty acid at the 2-position of the fat and oil). Mass).

 In the present invention, the content of saturated fatty acids in fats and oils is determined according to the gas chromatographic method (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method))). In addition, content of saturated fatty acid is based on the fats and oils total amount (mass of the whole fatty acid of fats and oils) which is the total peak area measured by gas chromatography as the said test method.

  In the present invention, the content of trans fatty acid in fats and oils is measured by gas chromatographic method (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary). Gas chromatograph method))).

  In the present invention, the iodine value of each fat and oil to be described later is measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat and oil analysis test method (Japan Oil Chemical Society). Do.

(Hydroxypropylmethylcellulose)
The plastic fat composition of the present invention contains hydroxypropyl methylcellulose.

  Hydroxypropyl methylcellulose contained in the plastic fat composition is not particularly limited. For example, commercially available products include Metrolose NE-100 (63.3 mPa · s, manufactured by Shin-Etsu Chemical Co., Ltd.), Metrolose, which is hydroxypropylmethylcellulose. NE-4000 (726 mPa · s, manufactured by Shin-Etsu Chemical Co., Ltd.) and Methocel K-99 (58.0 mPa · s, manufactured by Dow Chemical Co., Ltd.). The viscosity (unit: mPa · s) shown in the parentheses is the viscosity of a 2% aqueous solution at 20 ° C.

  In the plastic fat composition of the present invention, the content of hydroxypropylmethylcellulose is not particularly limited, and may be, for example, 0.0001 to 10% by mass, but if it is too small, it is stored in a chilled temperature range. In a baked product, there is a possibility that the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the feeling of scratching may be lowered. Therefore, since the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the tingling feeling can be imparted to the baked product stored in the chilled temperature range, the content of hydroxypropylmethylcellulose is 0.001% with respect to the mass of the entire composition. The above is preferable, 0.01% by mass or more is more preferable, and 0.1% by mass or more is further preferable. On the other hand, if the content of hydroxypropylmethylcellulose is excessive, the fluffy and melt-dissolved feeling of the fired product may be lowered. From this, the content of hydroxypropyl methylcellulose is preferably 5% by mass or less, more preferably 4% by mass or less, and further preferably 3% by mass or less based on the mass of the entire composition. preferable.

  The hydroxypropyl methylcellulose contained in the plastic fat composition of the present invention is not particularly limited. For example, the viscosity of a 2% aqueous solution at 20 ° C. is preferably 1000 mPa · s or less. The viscosity of a 2% aqueous solution at 20 ° C. is 800 mPa · s or less because, in particular, the lower viscosity can give a mouth-melting feeling, crispness, fluffy feeling, and scratching feeling to a fired product stored in the chilled temperature range. Hydroxypropylmethylcellulose is preferred, 700 mPa · s or less is more preferred, 500 mPa · s or less is more preferred, 300 mPa · s or less is particularly preferred, 100 mPa · s or less is even more preferred, and it is less than 100 mPa · s. Even more preferably, it is still more preferably 80 mPa · s or less, and most preferably 70 mPa · s or less. The lower limit of the viscosity of hydroxypropylmethylcellulose may be, for example, hydroxypropylmethylcellulose having a viscosity of 2% aqueous solution at 20 ° C. of 1.0 mPa · s or more. Hydroxypropyl methylcellulose may be used alone or in combination of two or more.

  The viscosity of a 2% aqueous solution of hydroxypropylmethylcellulose at 20 ° C. is measured with an SV type viscometer SV-10 (manufactured by A & D Co., Ltd.). The term “2% aqueous solution” means that in a hydroxypropylmethylcellulose aqueous solution containing only hydroxypropylmethylcellulose with respect to the total mass of the aqueous solution, the content of hydroxypropylmethylcellulose with respect to the total mass of the aqueous solution is 2% by mass.

  When the plastic fat composition of the present invention contains water, hydroxypropylmethylcellulose may be contained in either the oil phase or the water phase constituting the plastic fat composition, but is preferably contained in the oil phase. Thereby, many hydroxypropyl methylcellulose will disperse | distribute in fats and oils, and it can provide the fluffy feeling which was excellent in the baked goods stored in a chilled temperature range, a mouth melting feeling, a crisp feeling, and a crisp feeling. From this viewpoint, it is preferable that the amount of hydroxypropylmethylcellulose contained in the oil phase is larger. Specifically, 60% by mass or more of the entire hydroxypropylmethylcellulose contained in the plastic fat composition is contained in the oil phase. More preferably, 70% by mass or more is contained in the oil phase, more preferably 80% by mass or more is contained in the oil phase, and more preferably 90% by mass or more is contained in the oil phase, 95 Most preferably, the mass% or more is contained in the oil phase.

  Moreover, in the plastic fat composition of the present invention, a cellulose ether other than hydroxypropylmethylcellulose may or may not be contained. Examples of such cellulose ethers include methylcellulose (MC), ethylhexylethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), and hydroxypropylcellulose (HPC). ) And the like.

(Thickening polysaccharide)
The plastic fat composition of the present invention may or may not contain a thickening polysaccharide other than hydroxypropylmethylcellulose, but by containing it, the obtained fired product is stored in a chilled temperature range. At times, it excels in mouth melting and crispness and does not impair the crispy feeling of the ingredients. From this, it is preferable that the plastic fat composition of the present invention contains a thickening polysaccharide.

  The type of thickening polysaccharide is not particularly limited, and examples thereof include xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, carrageenan (iota carrageenan, etc.), pectin, Examples include tragacanth gum, crystalline cellulose, PGA (propylene glycol alginate), SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashmere gum, agar, and gelatin. Of these, xanthan gum, gum arabic, guar gum, and carrageenan are preferred. These may be used alone or in combination of two or more. Examples of commercially available xanthan gum include SATIAXANE CX915 manufactured by Unitech Foods Co., Ltd. and Novazan 200 manufactured by ADM. Examples of commercially available gum arabic include ticasia gum manufactured by TIC GUMS. Examples of commercially available products of Guar gum include VIDOCREM A and VIDOGUM GHK 175 manufactured by Unitech Foods. As a commercially available product of carrageenan, SATIAGUM BDC20 manufactured by Unitech Foods Co., Ltd. may be mentioned.

  In the plastic fat composition of the present invention, the content of the thickening polysaccharide is not particularly limited, and may be, for example, 0.0001 to 5.0% by mass, but with respect to the total mass of the plastic fat composition. It is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.5% by mass, and still more preferably 0.01 to 0.1% by mass. For example, it can be added at hydroxypropylmethylcellulose: guar gum: arabic gum: xanthan gum = 1: 0.001-3: 0.001-3: 0.001-3. A preparation in which hydroxypropylmethylcellulose and a thickening polysaccharide are mixed in advance can be used, and as a commercial product, Unitech Foods Co., Ltd. Unet Emma Heat LV can be mentioned.

(emulsifier)
The plastic fat composition of the present invention may further contain an emulsifier or may not contain an emulsifier. However, when it is contained, the obtained fired product has a mouth melting sensation and a crispness when stored in a chilled temperature range. Excellent feeling and does not spoil the crispy feeling of the ingredients. From this, it is preferable that the plastic fat composition of the present invention contains an emulsifier. Examples of the emulsifier include polyglycerin condensed ricinoleic acid ester, monoglycerin fatty acid ester (for example, monoglycerin monopalmitic acid ester, monoglycerin monostearic acid ester), diglycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid. Esters (glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, etc.), lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl lactic acid Sodium, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, etc. are mentioned. These may be used alone or in combination of two or more. Among these, the plastic fat composition of the present invention is selected from the group consisting of monoglycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester. It is preferable to contain 1 or more types. In particular, polyglycerin-condensed ricinoleic acid ester contains a plastic fat composition, so that the obtained baked product has excellent mouth melting and crispness when stored in the chilled temperature range, and does not impair the crispy feeling of the food. Therefore, polyglycerol condensed ricinoleic acid ester is particularly preferable.

  Content of an emulsifier is not specifically limited, For example, 0.0001-5.0 mass% (for example, 0.001-5.0 mass%, 0.005-4 with respect to the mass of the whole plastic fat composition) 0.0 mass%, 0.01 to 2.0 mass%, 0.1 to 1.0 mass%, etc.) may be selected as appropriate according to the type of emulsifier.

  The kind of polyglycerol condensed ricinoleic acid ester is not specifically limited, For example, the polyglycerol condensed ricinoleic acid ester whose polymerization degree of glycerol is 2-10 is mentioned. Moreover, as a commercial item, Sakamoto Pharmaceutical Co., Ltd. SY glycerol CR-ED (polytype) SY glycerol CR-310 (tetraglycerin polymerization degree 4), SY glycerol CR-500 (hexaglycerol polymerization degree 6), the sun Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), Sunsoft 818SK (hexaglycerin degree of polymerization 6), etc., manufactured by Kagaku Corporation. Among these, since the excellent crispness can be imparted to the baked product stored in the chilled temperature range, the polymerization degree of glycerin is 4 among all polyglycerin condensed ricinoleic acid esters contained in the plastic fat composition of the present invention. It is preferable that the mass of the polyglycerin condensed ricinoleic acid ester which is ˜6 is the largest. The polyglycerol condensed ricinoleic acid ester is an esterified product of polyglycerol and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is a mixture of polyglycerin having different degrees of polymerization, usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Therefore, in a commercial item, it is a mixture of the polyglycerol condensed ricinoleic acid ester of glycerol of a different polymerization degree, The polymerization degree of glycerol of the above-mentioned commercial item has shown the polymerization degree of the most glycerol. In particular, from the viewpoint that excellent crispness can be imparted to a baked product stored in a chilled temperature range, a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin having a degree of polymerization of glycerin of 6). It is preferable to use a condensed ricinoleic acid ester). Moreover, the condensation degree of the ricinoleic acid of polyglycerin condensed ricinoleic acid ester is not specifically limited, For example, what is 2-10 can be used.

(Glycolytic enzyme, phospholipid degrading enzyme)
The plastic fat composition of the present invention may or may not contain one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes, but it is preferable to contain them. . The plastic fat composition of the present invention can provide a carbohydrase or a phospholipid-degrading enzyme, thereby providing a more excellent fluffy feeling and striking feeling to a baked product stored in a chilled temperature range, and also a fluffy feeling after heating and cooling. Can be maintained.

  The type of saccharide-degrading enzyme is not particularly limited. Glucanase, mannanase, etc. are mentioned. Among them, carbohydrates are particularly good because they can give excellent fluffy feeling and striking feeling to fired products stored in the chilled temperature range, and can maintain the fluffy feeling after heating and cooling. The degrading enzyme is preferably α-amylase, glucose oxidase, β-amylase, xylanase, galactanase, or hemicellulase. In addition, a saccharide-degrading enzyme may be used individually by 1 type, and may use 2 or more types together.

  The type of phospholipid-degrading enzyme is not particularly limited, and examples thereof include phospholipase A (phospholipase A1, phospholipase A2), phospholipase B, phospholipase C, phospholipase D, etc. Among them, particularly, stored in a chilled temperature range. As the phospholipidase, phospholipase A is preferable because it can impart an excellent fluffy feeling and crisp feeling to the fired product, and can maintain the fluffy feeling after heating and cooling. In addition, a phospholipid degrading enzyme may be used individually by 1 type, and may use 2 or more types together.

  In the plastic fat composition of the present invention, the content of one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme is not particularly limited. Although it may be in the range of 0.00001 to 1% by mass, if it is too small, there is a possibility that the fluffy feeling, crispiness, and fluffy feeling after heating and cooling in a baked product stored in the chilled temperature range may be reduced. . Accordingly, the content of one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes is preferably 0.0001% by mass or more based on the mass of the entire composition. The content is more preferably 0.0002% by mass or more, and further preferably 0.0003% by mass or more. On the other hand, if the content of one or more enzymes selected from the group consisting of saccharide-degrading enzymes and phospholipid-degrading enzymes is excessive, the dough becomes sticky and workability may be reduced. From this, it is preferable that it is 1 mass% or less, and it is more preferable that it is 0.5 mass% or less. Note that the content of these enzymes may be the amount of saccharide-degrading enzyme alone or the amount of phospholipid-degrading enzyme alone.

(Other ingredients)
The plastic fat composition of the present invention may be in either a form that does not substantially contain an aqueous phase or a form that contains an aqueous phase. In the case of a form containing an aqueous phase, the plastic fat composition of the present invention is not particularly limited, but may be, for example, margarines. The emulsified form containing the aqueous phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-water type, and a water-in-oil-in-water type. In this case, the content of the oil phase is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and more preferably based on the total mass of the plastic fat composition. 65 to 98% by mass. In addition, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and still more preferably based on the total mass of the plastic fat composition. 2 to 35% by mass. The emulsified form is particularly preferably a water-in-oil type because it can give an excellent fluffy feeling, melted mouth feeling, crispness feeling, and crispness feeling to a fired product stored in a chilled temperature range.

  Margarines refer to margarines or fat spreads. A margarine contains 80 mass% or more of fats and oils, and a fat spread contains less than 80 mass% of fats and oils.

  Shortening is mentioned as a form which does not contain an aqueous phase substantially. In the present invention, “substantially does not contain” means that the content of moisture (including volatile components) is 0.5 mass% or less.

  The plastic fat composition of the present invention may or may not contain a conventionally known component in addition to the above components. Examples of such known ingredients include, but are not limited to, milk, dairy products, powdered oils and fats, enzymes or proteins, sugars other than thickening polysaccharides, salts, processed egg products, acidulants, pH adjusters, Antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, brewed liquor such as wine, sake and beer, various liqueurs, and flavoring agents obtained by enzymatic treatment of dairy products, Examples include food materials and food additives such as spices, coloring ingredients, and fragrances. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of saccharides other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, inulin (againulin, etc.), etc. And the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of the spices include those containing components such as capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, astaxanthin, anato. Examples of the fragrances include butter flavor and milk flavor.

(Use)
The use of the plastic fat composition of the present invention is not particularly limited, and can be used for confectionery or baking, for butter cream, and for spreads. Examples of confectionery or bread making include roll-in and kneading. In particular, the plastic fat composition of the present invention is suitable for use as a confectionery or bread product stored in a chilled temperature range. Moreover, when the plastic fat composition of the invention is used by being kneaded into confectionery or bread, it can provide a fluffy feeling, a mouth melting feeling, a crisp feeling, and a crisp feeling excellent in a baked product stored in a chilled temperature range. From this, it is preferable to use the plastic fat composition of the present invention for confectionery or bread kneading. In addition, it is preferably used for roll-in from the viewpoint of imparting excellent mouth melting feeling, crisp feeling, and fluffy feeling (particularly, crisp feeling) to a fired product stored in a chilled temperature range. In addition, “for confectionery or bread kneading” refers to being used by being kneaded into a confectionery or bread dough. A baked product to which a plastic fat composition “for confectionery or bread kneading” is added is produced by baking the dough with the plastic fat composition kneaded into the dough. “For roll-in” refers to use by being folded into a confectionery or bread dough. The fired product to which the plastic fat composition for “roll-in” is added has the plastic fat composition sandwiched between layers of the dough, and the plastic fat composition is folded in layers in the dough by repeating extension and folding. The dough is baked and manufactured.

  The dough when the plastic fat composition of the present invention is used for the production of a baked product is not particularly limited as long as it is mainly composed of flour, and the flour is usually blended into the dough of the baked product. There are not, for example, wheat flour (strong flour, medium flour, thin flour, etc.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, millet (millet, millet, amaranth etc.), potato flour, etc. Can be mentioned.

  In addition to the flour and the plastic fat composition of the present invention, the dough may or may not contain conventional known components. Examples of such known ingredients include, but are not limited to, milk, dairy products, emulsifiers, powdered oils and fats, enzymes or proteins, thickening polysaccharides, sugars other than thickening polysaccharides, salts, processed egg products, Sour seasonings, pH adjusters, antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, brewed liquor such as wine, sake and beer, various liqueurs, dairy products Examples include food materials and food additives such as enzyme-treated flavoring agents, spices, coloring components, and fragrances. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. As the thickening polysaccharide, xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, carrageenan, pectin, tragacanth gum, crystalline cellulose, PGA (propylene glycol alginate) Sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashmere gum, curdlan, agar, gelatin, cellulose ether and the like. Examples of saccharides other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, inulin (againulin, etc.), etc. And the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of the spices include those containing components such as capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, astaxanthin, anato. Examples of the fragrances include butter flavor and milk flavor.

  Bread that is used in combination with ingredients (for example, sandwiched ingredients such as sandwiches) may take away the moisture of the bread depending on the type of ingredients, so the resulting bread should be stored in a chilled temperature range. A feeling is likely to occur, and the feeling of scratching is likely to be impaired. Examples of foods that take away the moisture of bread include eggplant, peanut cream, and jams (strawberry, blueberry, apple, etc.). In addition, depending on the type of food, the water content of the food is easily transferred to the bread, and the resulting bread is likely to lose its fluffy feeling and crispness (particularly, crispiness) due to storage in the chilled temperature range. Examples of foods that easily transfer moisture to bread include vegetables and eggs (filling). Moreover, the bread combined with the ingredients requires a cutting process in order to sandwich the ingredients, and there is a problem that bread crumbs are generated at the time of cutting. In particular, a slice such as a sandwich that is sliced as thin as about 1 centimeter has a lot of bread crumbs, and the bread dries quickly, so that the crispness is more likely to deteriorate when stored in a chilled temperature range. With respect to such problems, according to the plastic fat composition of the present invention, as described above, it is possible to impart an excellent crisp feeling to the baked product. Bread that combines with ingredients (hereinafter referred to as this book) is less likely to reduce fluffiness and crispness even when moisture moves, and is also less likely to lose texture in chilled storage and easily prevents crumbs from being cut. In the description, it is preferably used for the production of “food blended bread”. Examples of the ingredient-containing bread include sandwiches, dock breads, buns, butter rolls, Danish, Danish sands, croissants and the like.

  Moreover, the confectionery bread dough to which the plastic fat composition of the present invention is added may be frozen and stored as a frozen dough, and in addition to baking, cooking such as microwave cooking, steaming, frying, etc. Can be obtained.

<Method for producing plastic fat composition>
The plastic fat composition of the present invention can be produced by a known method. For example, in a form containing a water phase (such as margarine), an oil phase containing the oil composition of the present invention and an aqueous phase are appropriately heated, mixed and emulsified, and then combined with a combinator, a perfector, It can be quenched and chilled by a cooling mixer such as a botator or a nexus. Those that do not contain an aqueous phase (shortening, etc.) can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, botator, nexus, etc. after heating the oil phase containing the oil composition of the present invention. Can do. Further, if necessary, it can be obtained by blowing an inert gas such as nitrogen gas in a cooling mixer or by aging (tempering) after quenching.

  When the plastic fat composition of the present invention contains an aqueous phase, hydroxypropylmethylcellulose can be added to any of the aqueous phase, the oil phase, and after emulsification, but is preferably added to the oil phase. In addition, other optional components can be added to the water phase, oil phase, and after emulsification, but adding and dispersing in the oil phase improves dispersibility in the dough, and makes the baked goods stri and lumps. This is preferable because the difficulty of being improved further improves.

  The fats and oils used in the production of the plastic fat composition of the present invention are not particularly limited, but palm fats, lauric fats, lard, beef fat, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, Safflower oil, olive oil, sesame oil, corn oil, iripe fat, mango fat, monkey fat, shea fat, cocoa butter, milk fat, fractionated oils thereof or processed oils thereof (one or more treatments of hardening and transesterification) ), MCT (medium chain fatty acid triglyceride) and the like. In addition, lauric fats and oils are fats and oils whose lauric acid content in all the constituent fatty acids is 30% by mass or more, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. Is a fat having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more, and examples thereof include palm oil, palm fractionated oil, and these hardened oils. In order to appropriately adjust the content of oleic acid bonded to the 2-position of triglyceride and the content of saturated fatty acid in the entire fat and oil, these fats and oils are preferably used in combination of two or more. Examples of the hardened oil include a partially hardened oil and an extremely hardened oil, but it is preferable to use an extremely hardened oil because it hardly contains the above-described trans fatty acid.

  Below, the more specific illustration is shown about the fats and oils used for manufacture of the plastic fat composition of this invention. The fats and oils of this invention can be prepared by combining the following A fats and oils, B fats and oils, and C fats and oils, for example.

(A fat)
In the present specification, the “A fat” refers to a fat having a trisaturation amount of 20 to 50 mass% and an iodine value of 20 to 50. Examples of such A fats and oils include, but are not particularly limited to, for example, palm oils and fats, vegetable oils and fats such as transesterified fats and oils of palm oils and fats, and animal fats and oils such as milk fats. Can also be used. Above all, the use of palm fractionated hard oil, transesterified oil of palm oil and lauric oil leads to crystal nuclei.As a result, crystals of other oils and fats are induced, and the amount of crystals is secured. Can be granted. In the present specification, the “tri-saturation amount” of fats and oils refers to the mass of tri-saturated fatty acid glycerides contained in the fats and oils with respect to the total mass of the fats and oils. This means the mass of trisaturated fatty acid glycerides contained in A fat and oil relative to the total weight of A fat.

(B fat)
In the present specification, “B fat” refers to fat having a trisaturation amount of less than 2 to 20% by mass. (However, “B oil and fat” does not include the above-mentioned “A oil and fat” and “C oil and fat” described later.) Such B oil and fat are not particularly limited, but for example, plants other than A oil and fat and C oil and fat. Fats and oils, animal fats and oils (such as lard and beef tallow), fractionated oils thereof, hardened oils, and transesterified fats and oils are exemplified. Especially, considering compatibility with A fats and oils, it is preferable to use palm oils and palm oils that are palm-based fats and oils, palm fraction soft parts, transesterified fats and fats of pork fractions, pork fats, and the like.

(C fat)
In the present specification, the “C fat” refers to a fat having a trisaturation amount of less than 2% or a fat having a trisaturation amount of more than 50% by mass.

  Fats and oils having a trisaturation amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more.

  Fats and oils with a trisaturation amount exceeding 50% by mass are not particularly limited, but are vegetable oils or animal fats or hardened oils thereof (partially hydrogenated oils or extremely hardened oils), hard oils of fractionated oils, and fats and oils containing them. Transesterified oils and fats, etc. from Among these, it is preferable to use an extremely hardened oil of vegetable oils or animal oils, or transesterified oils and fats containing oils containing them as raw materials. Examples of vegetable oils include palm oil and palm kernel oil. Examples of extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm core extremely hardened oil, rapeseed extremely hardened oil, and soybean. Examples include extremely hardened oils and their transesterified oils. Examples of extremely hardened oils of animal fats include pork fat extremely hardened oil, beef fat extremely hardened oil, fish oil extremely hardened oil, and their transesterified oils. From the viewpoint of improving the meltability of the fired product, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

  The blending ratio of the A fat and the B fat described above is preferably 0 to 70% by mass with respect to the total fats and oils, and the B fat is 45 to 100% by mass with respect to the total fats and oils. It is preferable to mix | blend and it is preferable to mix | blend C fats and oils at 0-52 mass% with respect to all the fats and oils.

<Food with added plastic fat composition>
This invention includes the foodstuff to which the said plastic fat composition was added.

  The food of the present invention is not particularly limited, but is preferably a baked product. The baked product is not particularly limited, and examples thereof include confectionery (eg, pie, cake (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, shoes, donuts, etc.), bread (bread bread, confectionery bread, croissant, Danish, Pie, buns, bagels, rolls, rolls, etc.). Since the said plastic fat composition is added to this invention, it is preferable that it is the confectionery or bread | pan stored at a chilled temperature range. In addition, when the food of the present invention is bread, bread crumbs are particularly prone to be produced at the time of cutting. However, by adding the plastic fat composition of the present invention, it is easy to prevent bread crumbs at the time of cutting, and it is possible to give an excellent crisp feeling to the baked product. For this reason, the food of the present invention is preferably bread. In particular, the food of the present invention is preferably a food-containing bread because it can suppress the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the ingredient-mixed bread include sandwiches, Danish sands, dock breads, buns, butter rolls and the like. In particular, the bread containing food ingredients such as sandwiches is easy to prevent bread crumbs at the time of cutting in spite of being thin, and can also give a feeling of scratching even when stored in a chilled temperature range, the food of the present invention is It is preferable that it is a foodstuff mixing | blending bread | pan stored in a chilled temperature range.

<Production of plastic fat composition and bread>
(Manufacture of transesterified fats and oils)
[Transesterified oil and fat * 1] (A oil and fat-1)
Palm oil 57.5% by weight, palm kernel oil 20% by weight, palm extremely hardened oil 15% by weight, palm core extremely hardened oil 7.5% by weight, sodium methylate added as a catalyst, ester under reduced pressure Exchange reaction occurred. After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified oil and fat. The iodine value of the transesterified oil and fat was 35, and the trisaturation amount was 31.0% by mass.

[Transesterified oil and fat * 2] (A oil and fat-2)
70% by mass of palm oil, 15% by mass of palm kernel oil, 7.5% by mass of extremely hardened oil of palm, 7.5% by mass of extremely hardened palm kernel oil, added sodium methylate as a catalyst, and esterified under reduced pressure. Exchange reaction occurred. After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified oil and fat. The iodine value of the transesterified oil and fat was 40, and the trisaturation amount was 24.3% by mass.

[Palm fractionated soft part transesterified oil * 3] (B fat-1)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The iodine value of the palm fraction soft part transesterified oil and fat was 56, and the trisaturation amount was 9.1% by mass.

[Palm oil transesterified oil * 4] (B fat-2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat. The iodine value of the palm oil transesterified oil was 53, and the trisaturation amount was 13.7% by mass.

(Manufacture of margarine for kneading)
The oil phase was prepared by adjusting the temperature to 75 ° C. with the fats and oils shown in Tables 1, 2, 5, and 6 described later. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of an aqueous phase is added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then quenched and quenched with a perfector. The margarine which concerns on Examples 1-20, Examples 41-60, Comparative Examples 1-7, and Comparative Examples 15-21 which are oil-fat compositions was manufactured. Among these margarines, those added with hydroxypropyl methylcellulose or methylcellulose are mixed with fats and oils so that the blending ratios shown in Tables 1, 2, 5, and 6 are added, and then hydroxypropylmethylcellulose or methylcellulose is added to the fats and oils. The temperature was adjusted. However, as for Comparative Example 2 and Comparative Example 16, as described later, hydroxypropylmethylcellulose is added to the dough of the baked product, so that margarine does not contain hydroxypropylmethylcellulose. For those blended with enzymes (α amylase, glucose oxidase, phospholipase A2, hemicellulase), after mixing the fats and oils so that the blending ratios in Tables 1, 2, 5, and 6 are added, Temperature control was performed. For those added with emulsifiers (monoglycerin monofatty acid ester, glycerin succinic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester), when preparing the oil phase, the formulation of Tables 1, 2, 5 and 6 After adding an emulsifier to the oil phase so as to have a ratio, the temperature was adjusted. About what added thickening polysaccharide (xanthan gum, guar gum, gum arabic), thickening polysaccharide was disperse | distributed to the oil phase as shown in Table 1, 2, 5, 6 after temperature control. The palm fractionated hard oil had an iodine value of 34 and used an oil and fat having a trisaturation amount of 25.8% by mass, and the palm fractionated soft oil used an oil and fat having an iodine value of 56.

(Manufacturing of shortening)
Each component is blended as necessary in the fats and oils blended in the fats and oil blends shown in Tables 3 and 4 to be described later, and rapidly cooled by a perfector after adjusting the temperature to 75 ° C. After kneading, the shortenings according to Examples 21 to 40 and Comparative Examples 8 to 14 which are plastic fat compositions were produced. Specifically, for emulsifiers (monoglycerin monofatty acid ester, glycerin succinic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester) added to the fats and oils, add the emulsifier to the fats and oils and mix The temperature was adjusted to 75 ° C. About what added hydroxypropyl methylcellulose or methylcellulose to fats and oils, after adding and mixing hydroxypropyl methylcellulose or methylcellulose to fats and oils, it adjusted to 75 degreeC. About what added the enzyme ((alpha) amylase, glucose oxidase, phospholipase A2, hemicellulase), the enzyme was added and mixed to fats and oils, and it adjusted to 75 degreeC. For the thickened polysaccharides (xanthan gum, guar gum, gum arabic) added to the oil phase, the thickened polysaccharide was dispersed in the oil phase after adjusting the temperature to 75 ° C. and rapidly cooled and kneaded with a perfector. In Comparative Example 9, as described later, hydroxypropylmethylcellulose is added to the baked product dough, and therefore hydroxypropylmethylcellulose is not included in the shortening.

(Manufacture of roll-in margarine)
The oil phase was prepared by adjusting the temperature at 75 ° C. with the fats and oils shown in Tables 7 and 8 to be described later. On the other hand, 2.0 parts of skim milk powder and 1.0 part of sodium chloride were added to 14 parts of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, 17 parts of an aqueous phase was added to 83 parts of the oil phase obtained above, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a combinator, 25 cm × 21 cm × 1 cm The margarine for roll-in which concerns on Examples 61-80 and Comparative Examples 22-28 which are plastic oil-fat compositions was manufactured. About margarine which mix | blended hydroxypropyl methylcellulose or methylcellulose, after mixing fats and oils so that it might become a mixture ratio of Table 7, 8, after adding hydroxypropyl methylcellulose or methylcellulose to fats and oils, temperature control was performed. However, in Comparative Example 23, as described later, since hydroxypropylmethylcellulose is added to the dough of the fired product, margarine does not contain hydroxypropylmethylcellulose. For those blended with enzymes (α amylase, glucose oxidase, phospholipase A2, hemicellulase), after mixing the fats and oils so that the blending ratios shown in Tables 7 and 8 were added, the enzyme was added to the fats and oils, and then the temperature was adjusted. It was. For those to which an emulsifier (monoglycerin monofatty acid ester, glycerin succinic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester) is added, the blending ratios shown in Tables 7 and 8 are obtained when the oil phase is prepared. After adding an emulsifier to the oil phase, temperature control was performed. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 7 and 8 after temperature adjustment. The palm fractionated hard oil had an iodine value of 34 and used an oil and fat having a trisaturation amount of 25.8% by mass, and the palm fractionated soft oil used an oil and fat having an iodine value of 56.

The hydroxypropyl methylcellulose and methylcellulose used for preparation of the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as described in Tables 1 to 8 described later. The viscosity (unit: mPa · s) shown in parentheses below is the viscosity of a 2% aqueous solution at 20 ° C.
Metroz NE-100 (63.3 mPa · s, manufactured by Shin-Etsu Chemical Co., Ltd., hydroxypropylmethylcellulose)
Methocel K-99 (58.0 mPa · s, manufactured by Dow Chemical Company, Hydroxypropylmethylcellulose)
Metroz NE-4000 (726 mPa · s, manufactured by Shin-Etsu Chemical Co., Ltd., hydroxypropylmethylcellulose)
Metroz MCE-4000 (Shin-Etsu Chemical Co., Ltd., methylcellulose)

(emulsifier)
The emulsifier used for preparation of the oil-fat composition of the said Example is shown below. The blending ratio is as described in Tables 1 to 8 described later.
Monoglycerin fatty acid ester (Emulsy MS, manufactured by Riken Vitamin Co., Ltd.)
Glycerin succinic acid fatty acid ester (Poem B-10, manufactured by Riken Vitamin Co., Ltd.)
Sorbitan fatty acid ester (Poem S-320YN, manufactured by Riken Vitamin Co., Ltd.)
Polyglycerin-condensed ricinoleic acid ester (SY Glister CR-500, degree of polymerization 6, Sakamoto Pharmaceutical Co., Ltd.)
In addition, the polymerization degree of the polyglycerin condensed ricinoleic acid ester indicates the highest degree of polymerization in the polymerization degree of glycerin of the polyglycerin condensed ricinoleic acid ester.

(Thickening polysaccharide)
The thickening polysaccharides used for preparing the oil and fat compositions of the above examples are shown below. The blending ratio is as described in Tables 1 to 8 described later.
Xanthan gum (SATIAXANE CX915, manufactured by Unitech Foods)
Guar gum (VIDOCREM A, manufactured by Unitech Foods Co., Ltd.)
Gum arabic (Tikacia gum, manufactured by TIC GUMS)

(enzyme)
The enzymes used for the production of the plastic fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as described in Tables 1 to 8 described later.
α-amylase (Novamil 10000BG, Novo Nordisk Pharma Co., Ltd.)
Glucose oxidase (Hyderase 15, Amano Enzyme, Inc.)
Phospholipase A2 (Denabak RICH, manufactured by Nagase Sangyo Co., Ltd.)
Hemicellulase (Amano 90, Amano Enzyme Co., Ltd.)

(Manufacture of bread)
Using the margarine for kneading according to Examples 1 to 20 and Comparative Examples 1 to 7 obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer ball, and mixing was performed using a hook at a low speed of 4 minutes and a medium low speed of 1 minute. The raising temperature was 24 ° C. Thereafter, fermentation was performed for 4 hours under the conditions of 27 ° C. and humidity of 75%. The end point temperature of the fermentation was 29 ° C. After the fermentation, a medium seed dough was obtained. Then, after mixing the materials other than the margarine produced above and the medium seed dough at a low speed of 3 minutes and a medium high speed of 3 minutes, the margarine produced above is added, and further mixed at a low speed of 3 minutes and a medium low speed of 4 minutes. Bread dough was obtained. The soaking temperature was 28 ° C. For Comparative Example 2, hydroxypropyl methylcellulose was blended so as to have the ratio shown in Table 2 before mixing. Then, after taking a floor time at room temperature for 20 minutes, the dough was molded, put into a baking mold for 3 kg, fermented with a proofer at 38 ° C and 80% humidity for 45 minutes, and then baked at 200 ° C for 40 minutes. The breads according to Examples 1 to 20 and Comparative Examples 1 to 7 were manufactured. After allowing the baked bread to cool at room temperature, put it in a polypropylene bag, store it in a thermostatic bath at 20 ° C. for 1 day, slice it into a thickness of 10 mm, and further store it in a bag at 5 ° C. for 1 day. This was used for each evaluation described later. The composition of the bread described above is shown below.

[Contains bread]
・ Mixed seed compounded powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight Main powder blended by powerful powder 30 parts by weight Sucrose 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine for inclusion 5 parts by weight Water 25 parts by weight

(Sandwich production)
The breads obtained above (Examples described in Tables 1 and 2, which will be described later, breads of Comparative Examples) were allowed to cool at room temperature, then placed in a polypropylene bag and stored in a thermostatic bath at 20 ° C. for one day. After that, it was sliced to a thickness of 10 mm, thinly coated with mayonnaise on each side, and sandwiched between ham and lettuce. After the bread was cut off, it was cut in half to make a sandwich. The prepared sandwich was further stored in a bag at 5 ° C. for 1 day, and then used for each evaluation described below.

(Manufacture of bread rolls with a wrapping machine)
Using the margarine for kneading according to Examples 1, 4, 11, and 12 obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were charged into a mixer ball, and mixing was performed using a hook at a low speed of 3 minutes and a medium low speed of 2 minutes. The raising temperature was 28 ° C. Then, fermentation was performed for 2 hours and 15 minutes under the conditions of 27 ° C. and humidity of 75% to obtain a medium-sized dough. Then, after mixing the materials other than the margarine produced above and the medium seed dough at a low speed of 3 minutes, a low / medium speed of 2 minutes, and a medium / high speed of 3 minutes, the margarine produced above was added, and the medium speed was further reduced to 3 minutes. The bread dough was obtained by mixing at a low speed of 2 minutes and at a medium high speed of 4 minutes. The soaking temperature was 28 ° C. Then, fermentation is performed for 1 hour under the condition of 27 ° C. and humidity of 75%, punching is performed for 60 seconds with a punching machine, and then 23 g of bread dough is added to 23 g of bread dough with a wrapping machine (CN511, manufactured by Leon Automatic Co., Ltd.). Wrapped and molded, fermented for 50 minutes with a proofer at 38 ° C. and 75% humidity, and then baked at 200 ° C. for 9 minutes to obtain anpan. The baked ground bread was allowed to cool at room temperature, then placed in a polypropylene bag, stored in a thermostatic bath at 20 ° C. for one day, and then used for evaluation described later. As a result, the evaluation was favorable in all of the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the sensation of tingling. In addition, the shape (height and specific volume) of the obtained bread roll and the mechanical resistance (smooth and smooth) of the bread dough formed by the wrapping machine were also good.

[Anpan bread formulation]
・ Mixed seed mix 70 parts by weight Yeast 3.5 parts by weight Yeast food 0.5 parts by weight Upper white sugar 4 parts by weight Dowmaster FR (manufactured by Riken Vitamin Co., Ltd.) 2.5 parts by weight Sophical Super ) 1.2 parts by weight egg 8 parts by weight water 34 parts by weight, main body blended powerful powder 30 parts by weight upper white sugar 28 parts by weight salt 0.6 parts by weight skim milk powder 2 parts by weight margarine for kneading 8 parts by weight water 14 parts by weight

(Manufacture of buns)
Using the shortenings according to Examples 21 to 40 and Comparative Examples 8 to 14 obtained above, buns were produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were charged into a mixer ball, and mixing was performed using a hook at a low speed of 3 minutes and a medium low speed of 2 minutes. The raising temperature was 25 ° C. Thereafter, fermentation was performed for 4 hours under the conditions of 27 ° C. and humidity of 75% to obtain a medium-sized dough. Thereafter, the ingredients of the following main ingredients and medium dough were mixed at a low speed of 4 minutes and a medium speed of 10 minutes to obtain bread dough. The soaking temperature was 28 ° C. For Comparative Example 9, hydroxypropyl methylcellulose was blended so as to have the ratio shown in Table 4 before mixing. Then, after filling with a minced machine, the dough is divided into 60 g pieces, rounded, put into a baking mold for buns, fermented with a proofer at 38 ° C. and 80% humidity for 50 minutes, and then at 200 ° C. for 8 to 10 minutes. By baking, the buns according to Examples 21 to 40 and Comparative Examples 8 to 14 were manufactured. The fired buns were allowed to cool at room temperature, put in a polypropylene bag, stored in a bag at 5 ° C. for 2 days, and then used for each evaluation described below.

[Combined with buns]
・ Mixed seed mix 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 parts by weight Emulgie MM100 (manufactured by Riken Vitamin Co., Ltd.) 0.3 parts by weight Water 40 parts by weight Parts by weight salt 1.8 parts by weight vinegar 1.5 parts by weight yeast 0.5 parts by weight shortening 3 parts by weight water 12 parts by weight

(Manufacture of hamburgers)
The buns obtained above were allowed to cool at room temperature, then placed in a polypropylene bag, stored in a thermostatic bath at 20 ° C. for 1 day, cut in half, heated in a toaster for 1 minute 30 seconds, and then cut on the cut surface. A hamburger was made by thinly applying mayonnaise and sandwiching a hamburger. The produced hamburger was further stored in a bag at 20 ° C. for 2 hours, and then used for evaluation described later.

(Manufacture of pound cake)
Using the margarine for kneading of Examples 41 to 60 and Comparative Examples 15 to 21 obtained above, a pound cake was obtained with the following composition. The kneading margarine and super white sugar were whipped together to give a specific gravity of 0.75. Thereafter, all the eggs were gradually added together, and finally, the flour and baking powder were added together and mixed so that the final specific gravity was 0.8 to 0.85 to obtain a dough. For Comparative Example 16, hydroxypropyl methylcellulose was blended in the ratio shown in Table 6 before whipping. The dough was poured into a pound mold and baked at 165 ° C. for 35 minutes to produce pound cakes according to Examples 41 to 60 and Comparative Examples 15 to 21. The baked pound cake is allowed to cool at room temperature, then placed in a polypropylene bag, stored in a thermostatic bath at 20 ° C for 1 day, sliced to a thickness of 10 mm, and further stored in a bag at 5 ° C for 1 day. Then, it used for each evaluation mentioned later. The compounding of the above-described pound cake is shown below.

[Pound cake formulation]
Soft flour 100 parts by weight Upper white sugar 100 parts by weight Margarine for kneading 100 parts by weight Whole egg 100 parts by weight Baking powder 2 parts by weight

(Manufacture of Danish)
Danish was manufactured by the following mixing | blending using the margarine for roll-ins which concerns on Examples 61-80 obtained above and Comparative Examples 22-28. Specifically, materials other than roll-in margarine and shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) of Examples and Comparative Examples are put into a mixer, mixing at low speed 3 minutes, medium speed 5 minutes, and then shortening Z The dough was obtained by mixing at low speed for 2 minutes and mixing at low speed for 4 minutes. For Comparative Example 23, hydroxypropyl methylcellulose was blended in the proportions shown in Table 8 before mixing. The dough was allowed to retard at room temperature for 30 minutes at room temperature and then overnight at 0 ° C. The roll-in margarine was folded into this dough, added twice in 3 folds, retarded at −10 ° C. for 30 minutes, added once in 3 folds, and retarded at −10 ° C. for 60 minutes. Thereafter, the sheeter gauge is extended to a thickness of 3 mm, cut into a 10 cm square (10 cm × 10 cm), fermented with a proofer at 35 ° C. and a humidity of 75% for 60 minutes, and then baked at 200 ° C. for 14 minutes. The Danish which concerns on Comparative Examples 22-28 was manufactured. The fired Danish was allowed to cool at room temperature, then placed in a polypropylene bag, stored in a bag at 5 ° C. for 2 days, and then used for each evaluation described below. The composition of the Danish as described above is shown below.

[Combination of Danish]
Strong powder 90 parts by weight Soft flour 10 parts by weight Upper white sugar 10 parts by weight Salt 1.8 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Shortening Z 8 parts by weight Yeast 5 parts by weight East food 0.1 part by weight Water 53 parts by weight Roll 21 parts by mass for 100 parts by mass of margarine dough for in

(Production of Danish sand)
After allowing the Danish obtained above to cool at room temperature, put it in a polypropylene bag, store it in a thermostatic bath at 20 ° C for 1 day, cut it in half, apply thin mayonnaise on each side, and sandwich ham and lettuce. A Danish sand was prepared. The prepared Danish sand was further stored in a bag at 5 ° C. for 1 day, and then used for each evaluation described below.

<Evaluation>
With regard to bread, sandwiches, buns, buns, hamburgers, pound cakes, Danish and Danish sands stored under the above conditions, the panel 12 persons evaluated the fluffy feeling, the mouth melting feeling, the crispness feeling and the bitter feeling according to the following criteria. . The panel conducted a discrimination test for five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference discrimination test, a food taste discrimination test, and a standard odor test, and each of the tests was judged to be suitable. Five men in their 20s and 40s and seven women were selected.

(Fluff feel of the fired product)
We ate bread, sandwiches, buns, anpan, pound cake, Danish, and Danish sand, and the fluffiness in the mouth was evaluated on the panel according to the following criteria.
◎◎: 11 or more out of 12 people evaluated that fluffy feeling was good ◎: 8-10 out of 12 people evaluated that fluffy feeling was good ○: 6-7 out of 12 people were fluffy △: 3-5 out of 12 people evaluated that fluffy feeling was good ×: 2 or less out of 12 people evaluated that fluffy feeling was good

(Mouth melting feeling of the fired product)
Bread, sandwiches, buns, bread rolls, pound cakes, Danish, Danish sand were eaten, and the meltability of the mouth was evaluated on the panel according to the following criteria.
◎: 11 or more out of 12 people evaluated that the mouth melting feeling was good ◎: 8-10 out of 12 people evaluated that the mouth melting feeling was good ○: 6-7 out of 12 people melted in the mouth △: 3 to 5 out of 12 people evaluated that the mouth melted feeling was good ×: 2 or less out of 12 people evaluated that the mouth melted feeling was good

(Grilled baked product)
Bread, sandwiches, buns, bread rolls, pound cake, Danish, Danish sand were eaten, and the crispness in the mouth was evaluated according to the following criteria on the above panel.
◎: 11 or more out of 12 people evaluated that the crispness was good ◎: 8-10 people out of 12 evaluated that the crispness was good ○: 6-7 out of 12 people were crisp △: 3-5 out of 12 people evaluated that the crispness was good ×: 2 or less out of 12 people evaluated that the crispness was good

(Brightness of fired product)
Bread, sandwiches, buns, buns, pound cakes, Danish, Danish sand were eaten, and the sensation in the mouth was evaluated on the panel according to the following criteria.
◎: 11 or more out of 12 people evaluated that the feeling of scratching was good ◎: 8 to 10 out of 12 people evaluated that the feeling of scratching was good ○: 6 to 7 out of 12 people evaluated △: 3-5 out of 12 people evaluated that the sensation is good ×: 2 out of 12 people evaluated that the sensation was good

(Fluffy feeling of hamburger after heating and cooling)
A hamburger was eaten, and the fluffiness of the hamburger in the mouth was evaluated on the above panel according to the following criteria.
◎◎: 11 or more out of 12 people evaluated that fluffy feeling was good ◎: 8-10 out of 12 people evaluated that fluffy feeling was good ○: 6-7 out of 12 people were fluffy △: 3-5 out of 12 people evaluated that fluffy feeling was good ×: 2 or less out of 12 people evaluated that fluffy feeling was good

(Sandwich, Danish sand ingredients (lettuce) crispy)
The sandwich or Danish sand was eaten, and the crispy feeling of the ingredients (lettuce) in the mouth was evaluated on the panel according to the following criteria.
◎◎: 11 or more out of 12 people evaluated that crispness was good ◎: 8-10 out of 12 people evaluated that crispness was good ○: 6-7 out of 12 people were crisp △: 3-5 out of 12 people evaluated that the crispness was good ×: 2 or less out of 12 people evaluated that the crispness was good

(Easy to eat sandwiches, burgers, Danish sands)
A sandwich, a hamburger or a Danish sand was eaten, and the ease of eating in the mouth was evaluated by the above panel according to the following criteria.
◎◎: 11 or more out of 12 people are evaluated as being easy to eat with a sense of unity with ingredients ◎: 8 to 10 out of 12 are rated as being easy to eat with a sense of unity with ingredients ○: 6 out of 12 -7: Evaluated that there is a sense of unity with food and easy to eat △: 3-5 out of 12 people evaluated that there was a sense of unity with food and easy to eat ×: 2 or less of 12 people were with food Evaluated as being easy to eat

<Evaluation results>
Tables 1 and 2 below show the composition of margarine according to Examples 1 to 20 and Comparative Examples 1 to 7 and evaluation results for bread and sandwiches according to Examples 1 to 20 and Comparative Examples 1 to 7. Tables 3 and 4 below show the composition of the shortening according to Examples 21 to 40 and Comparative Examples 8 to 14 and the evaluation results for the buns and hamburgers according to Examples 21 to 40 and Comparative Examples 8 to 14. The compositions of margarine according to Examples 41 to 60 and Comparative Examples 15 to 21 and the evaluation results for the pound cakes according to Examples 41 to 60 and Comparative Examples 15 to 21 are shown in Tables 5 and 6 below. Tables 7 and 8 below show the compositions of margarine according to Examples 61 to 80 and Comparative Examples 22 to 28, and the evaluation results for Danish and Danish sand according to Examples 61 to 80 and Comparative Examples 22 to 28. In addition, the numerical value of each column of "Oil and fat combination" in Tables 1-8 means the compounding quantity (mass%) with respect to the mass of the whole fats and oils of each compounded fats and oils. The numerical value of the column of "saturated acid amount" in Tables 1-8 means content (mass%) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole fats and oils. The numerical value in the column of “2-position oleic acid” in Tables 1 to 8 is the second position of the triglyceride contained in the plastic fat composition relative to the total mass of the fatty acid bonded to the second position of the triglyceride contained in the plastic fat composition. It means the proportion (mass%) of the mass of oleic acid bound to. The numerical value of the column of "Tri saturated acid amount" in Tables 1-8 means the mass with respect to the mass of the whole fats and oils of SSS type triglyceride (tri saturated fatty acid glyceride). The numerical values in the columns of “cellulose ether (hydroxypropylmethylcellulose or methylcellulose)”, “emulsifier”, “thickening polysaccharide”, and “enzyme” in Tables 1 to 8 are the masses of the entire oil and fat composition of each component. The content (mass%) with respect to is meant. The “abuse test” in Tables 1 to 8 means a test after storage at 5 ° C. for 1 day or 2 days.

  As shown in Tables 1-8, breads, sandwiches, buns, hamburgers, pound cakes, Danish, Danish sands to which plastic oil compositions according to Examples 1-80 (margarine or shortening) were added are stored at 5 ° C. The evaluation of fluffy feeling, melted mouth feeling, crispness feeling, and crispness was high. In contrast, bread, sandwiches, buns, hamburgers, pound cakes, Danish and Danish sands to which the plastic fat composition (Margarine or shortening) according to Comparative Examples 1 to 28 is added are fluffy, melted, and crisp. All evaluations of sensation were low. In all the plastic fat compositions according to Examples 1 to 80, the 2-position oleic acid amount is 28% by mass or more and 58% by mass or less, the saturated acid amount is 28% by mass or more and 60% by mass or less, and hydroxypropylmethylcellulose. It contains. On the other hand, in the plastic fat composition according to Comparative Examples 1 to 28, the amount of 2-position oleic acid is 28% by mass or more and 58% by mass or less, and the saturated acid amount is 28% by mass or more and 60% by mass or less. And not satisfying all the conditions of containing hydroxypropylmethylcellulose. More specifically, the plastic fat composition according to Comparative Examples 1, 8, 15, and 22 does not contain hydroxypropyl methylcellulose. The plastic fat composition according to Comparative Examples 3, 10, 17, and 24 contains methylcellulose instead of hydroxypropylmethylcellulose. The plastic fat composition according to Comparative Examples 4, 11, 18, and 25 has a 2-position oleic acid amount of more than 58% by mass. In the plastic fat composition according to Comparative Examples 5, 12, 19, and 26, the amount of 2-position oleic acid is less than 28% by mass. The plastic fat composition according to Comparative Examples 6, 13, 20, and 27 has a saturated acid amount of less than 28% by mass. The plastic fat composition according to Comparative Examples 7, 14, 21, and 28 has a saturated acid amount of more than 60% by mass. From these results, the plastic fat composition has a 2-position oleic acid content of 28% by mass to 58% by mass, a saturated acid content of 28% by mass to 60% by mass, and hydroxypropyl methylcellulose. By containing, it was found that even when stored in a chilled temperature range, the baked product can be provided with an excellent fluffy feeling, mouth melting feeling, crispness feeling, and crispness feeling (particularly, fluffy feeling and sensation feeling). Moreover, although Comparative Examples 2, 9, 16, and 23 contained hydroxypropylmethylcellulose, the evaluation of fluffy feeling, melted mouth feeling, crispness feeling, and scratching feeling was low. In Examples 1 to 80, hydroxypropyl methylcellulose was added to the fat and oil, whereas in Comparative Examples 2, 9, 16, and 23, hydroxypropylmethylcellulose was directly added to the dough. As a result, in order to improve the fluffy feeling, melted mouth feeling, crispness feeling and crispness of the baked product, it is important to include hydroxypropylmethylcellulose in the plastic fat composition. It was shown that the fluffy feeling, the melting feeling in the mouth, the crispness feeling, and the feeling of creaking were not improved. Moreover, it turned out that the sandwich which concerns on Examples 1-20 and the Danish sand which concerns on Examples 61-80 have high evaluation of the crispy feeling of foodstuffs. Moreover, it turned out that the hamburger which concerns on Examples 21-40 has high evaluation of the fluffy feeling of the hamburger after heat-cooling. Moreover, it turned out that the sandwiches according to Examples 1 to 20, the hamburgers according to Examples 21 to 40, and the Danish sands according to Examples 61 to 80 have a sense of unity with ingredients and are easy to eat. In each plastic fat composition, the amount of 2-position oleic acid is 28% by mass or more and 58% by mass or less, the saturated acid amount is 28% by mass or more and 60% by mass or less, and contains hydroxypropylmethylcellulose. As a result, the baked products added with them have moderate elasticity, and the crispness in the mouth and the feeling of remaining food (melting feeling in the mouth) are at the same timing as the ingredients, making it easier to eat with a sense of unity with the ingredients. It is thought that.

  Examples 11, 31, 51 and 71 containing polyglycerin condensed ricinoleic acid ester and thickening polysaccharide, and polyglycerin condensed ricinoleic acid ester and Examples 2 and 22 not containing thickening polysaccharide The plastic fat composition according to Nos. 42 and 62 and Examples 11, 31, 51 and 71 had higher evaluations of mouth melting feeling and crispness in the abuse test (Examples 11 and 71 also had a crispy feeling evaluation). . From this result, it was found that the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide further improved the mouth melting feeling, crispness feeling and crispy feeling of the fired product during storage in the chilled temperature range.

  The plastic fat composition according to Examples 12, 13, 14, 32, 33, 34, 52, 53, 54, 72, 73, 74 containing α-amylase, glucooxidase, or phospholipase A2 contains α-amylase, glucooxidase and From the plastic fat composition according to Examples 11, 31, 51 and 71 having the same structure as those of Examples except that phospholipase A is not included, evaluation of fluffy feeling and sensation by an abuse test (Examples 32 and 33) 34, the evaluation of the fluffiness of the hamburger after heating and cooling was also high. From this result, it can be seen that α-amylase, glucooxidase, or phospholipase A2 further improves the fluffy feeling of the fired product during storage in the chilled temperature range, the feeling of striking, and the fluffy feeling of the hamburger after heating and cooling. It was. Moreover, the plastic fat composition according to Examples 20, 40, 60, and 80 containing hemicellulase relates to Examples 19, 39, 59, and 79 having the same configuration as these examples except that hemicellulase is not included. From the plastic fat composition, evaluation of fluffy feeling, melted mouth feeling, crispness feeling, and crispness feeling (for Examples 20 and 80, evaluation of crispy feeling of food ingredients, and for Example 40, fluffy feeling of hamburger after heating and cooling) Was also high). From this result, hemicellulase further improves the fluffy feeling of the baked product during storage in the chilled temperature range, the mouth melting sensation, the crispness, the crispy feeling, the crispy feeling of the food, and the fluffy feeling of the baked product after heating and cooling. I found out that

Claims (11)

A plastic fat composition comprising:
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 28% by mass or more and 58% by mass with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. And
The content of saturated fatty acids in the total constituent fatty acids of the fats and oils is 28% by mass to 60% by mass with respect to the mass of the total constituent fatty acids of the fats and oils,
Containing hydroxypropyl methylcellulose ,
The hydroxypropyl methylcellulose is a plastic fat composition in which the viscosity of a 2% aqueous solution at 20 ° C. is 500 mPa · s or less .   The plastic fat composition according to claim 1, wherein the content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the mass of the entire composition.   Furthermore, the plastic fat composition of Claim 1 or 2 containing a thickening polysaccharide.   The plastic fat composition according to claim 3, wherein the polysaccharide thickener comprises one or more selected from the group consisting of xanthan gum, gum arabic, guar gum, and carrageenan.   Furthermore, it contains one or more selected from the group consisting of monoglycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester. The plastic fat composition according to any one of 1 to 4.   The plastic fat composition according to any one of claims 1 to 5, further comprising one or more enzymes selected from the group consisting of a saccharide-degrading enzyme and a phospholipid-degrading enzyme.   The plastic fat composition according to any one of claims 1 to 6, which is used for confectionery or bread kneading or for roll-in.   The plastic fat composition according to claim 7, which is used for producing confectionery or bread stored in a chilled temperature range.   The plastic oil / fat composition according to claim 7 or 8, which is used for producing food-containing bread.   The foodstuff to which the plastic fat composition in any one of Claim 1 to 9 was added.   The food according to claim 10, which is a confectionery or bread stored in a chilled temperature range.