JP6549465B2 - Spread fat composition and spread using the same - Google Patents

Description

  The present invention relates to a fat composition for spread used as a raw material fat to be blended in a spread and a spread using the same.

  Spread margarine, which is used by being applied or injected into bakery products such as bread, is preferably blended with milk fat because of its good taste.

  Milk fat has a large change in hardness due to temperature, for example, it is hard at 5 ° C., softens at 20 ° C. or higher, and melts at about 30 ° C., which is the melting point. Therefore, when using as plastic oil and fat, adjusting the combination of other oil and fat to combine is performed.

  On the other hand, since the milk fat fractionated soft part, which is a low melting point fraction of milk fat, has less amount of crystals at low temperature compared to milk fat, it can impart flavor unique to milk fat while having characteristics different from milk fat. It has also been studied to use such fractionated milk fat and compound it with other fats and oils to obtain plastic fats and oils (Patent Documents 1 and 2).

  However, due to the slow crystallization, milk fat gradually crystallizes during storage at low temperature, and it produces granular crystals only with milk fat and also becomes hard over time, so the necessary plasticity of spread property is Hard to get. The milk fat fractionated soft part also contains solid fat at a low temperature depending on the fractionation method, and the crystallization of the solid fat is slow, so there is a problem that it becomes hard with time like milk fat.

  Patent Document 1 proposes that high-melting fats and oils having a melting point of 35 ° C. or higher be combined as a technique for suppressing the generation of granular crystals when milk fat is blended. However, when high melting point fats and oils are blended, it is difficult to satisfy the low temperature plasticity required for spreads.

  Moreover, the technique of patent documents 2 and 3 is proposed as what improves the phenomenon in which fats and oils become hard with said time-lapse | temporality.

  Patent Document 2 proposes a technique of blending triglyceride, which is a fatty acid having a carbon number of 16 or more, as a constituent fatty acid at the 2nd position with respect to fats and oils derived from milk at a specific ratio. In the examples, milk fat was mainly examined, and as the milk fat fractionated soft part, the change in hardness over time was suppressed for those blended with transesterified fats and oils of partially hydrogenated palm oil and soybean super-hardened oil and partially hydrogenated oil. The results are shown.

  Patent Document 3 proposes a technique of combining a transesterified oil containing a specific amount of fatty acid having 14 or less carbon atoms and palmitic acid in all the constituent fatty acids with oil derived from milk. In the examples, milk fat is mainly examined, and the condition of tissue and the like are evaluated.

  However, the milk fat fractionated soft part crystallizes with time as a side different from milk fat, but contains many non-crystalline fats and oils, so it contains non-crystalline parts when stored for a long time, ie, 2 unsaturated triglycerides And low melting point triglycerides such as 3 unsaturated triglycerides. Such liquid oil stains also lead to stickiness and appearance change during storage of plastic oils and fats, and there is also a concern that the properties of the oil and fat during use may be impaired. It is desired. In addition, when soft fats and oils such as milk fat fractionated soft parts are used, it is difficult to satisfy the heat resistance such as the exudation of the liquid oil and the shape retention property during storage.

  And in the techniques of Patent Documents 2 and 3, there is no disclosure about the compatibility when mixing the milk fat fractionated soft part with other fats and oils, and the fats and oils mixed in the embodiment are non-crystals of the milk fat fractionated soft part It can not be said that the compatibility with the part is good, and no finding for improving the problem of bleeding is shown here.

  In addition, in spreads, for example, those with good expression and durability at low temperatures are desired for characteristics such as rich taste, gloss and flavor unique to milk fat.

  The applicant of the present invention, in Patent Document 4, contains a transesterified oil of laurin-based oil and palm-based oil and fat, and the content of triglyceride having a total carbon number of 40 to 48 of constituent fatty acids, and a disaturated triglyceride and 3 The oil and fat composition is proposed in which the total amount with saturated triglycerides, the mass ratio of symmetrical triglycerides to unsymmetrical triglycerides, and the amount of trans acids are in a specific range. In Patent Document 5, a fat and oil containing monoglycerin mono-fatty acid ester having a melting point of 60 ° C. or less, with a mass ratio of symmetrical triglyceride and unsymmetrical triglyceride, total amount of disaturated triglyceride and trisaturated triglyceride as a specific range. It proposes a composition. However, no specific verification has been made on the addition of a specific fractionated soft part among milk fats.

JP, 2011-092061, A JP 2003-3194 A International Publication No. 2014/050488 JP, 2015-43732, A JP, 2015-126716, A

The present invention has been made in view of the circumstances as described above, and even if it contains a milk fat fractionated soft part, it has good plasticity, is unlikely to be exuded during storage, and maintains stable physical properties over a long period of time It is an object of the present invention to provide a fat and oil composition for spread and a spread using the same, which is excellent in heat retention, good in shape retention, and excellent in heat resistance.
It is another object of the present invention to provide a spread fat composition and a spread using the composition, which are excellent in low temperature characteristics such as the development of rich taste, gloss and flavor peculiar to milk fat and the durability thereof.

The present inventors are characteristic of butter and milk fat by using a fractionated soft part which is completely different in property and physical properties from solid butter and milk fat in liquid state or near it, and hardly crystallizes with time even when stored at low temperature. The present invention has been accomplished from the finding that one having new characteristics as well as the flavor of
In order to solve the above problems, the fat and oil composition for spread of the present invention contains a milk fat fractionated soft part having a solid fat content of 20% or less at 10 ° C., and the total carbon number of constituent fatty acids is 36 to 48. The content of certain triglycerides is 15 to 46% by mass with respect to the total amount of fats and oils, the total amount of disaturated triglycerides and trisaturated triglycerides is 30 to 60% by mass with respect to all fats and oils, symmetrical triglycerides (SUS Mass ratio (SUS / SSU) of A) to asymmetric triglyceride (SSU) is characterized by 0.2 to 1.1.

  In a preferred embodiment, this oil composition for spread contains sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more.

  In another preferred embodiment, the oil composition for spread contains a monoglycerin mono fatty acid ester having a melting point of 60 ° C. or less.

  In still another preferred embodiment, the oil composition for spread contains a tea-derived antioxidant.

  The spread of the present invention contains the above-mentioned fat and oil composition for spread.

According to the present invention, even when the milk fat fractionated soft part is contained, the plasticity is good, and exudation does not easily occur during storage, and stable physical properties can be maintained over a long period of time. , Flavor development is also good.
In addition, the characteristics at low temperature, for example, the development of rich taste, luster, flavor unique to milk fat and the like, and its durability are excellent.

  Moreover, if sorbitan fatty acid ester is added which raises the solidification start temperature of palm oil by 1.0 ° C. or more, plasticity and heat resistance will be further improved, and if monoglycerin mono fatty acid ester having a melting point of 60 ° C. or less is added When the tea-derived antioxidant is added, the flavor characteristic of the milk fat is maintained well.

Hereinafter, the present invention will be described in detail.
(Fat and oil)
In the present invention, triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the position where fatty acid is bound. In addition, S: Saturated fatty acid and U: Unsaturated fatty acid are used as an abbreviation of triglyceride constituting fatty acid.

  The saturated fatty acid S is all saturated fatty acids contained in fats and oils. Also, the two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  As saturated fatty acid S, 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, said numerical notation is carbon number of a fatty acid.

  Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or may be different unsaturated fatty acids.

  As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1) and the like. The above numerical notation is a combination of the carbon number of fatty acid and the number of double bonds.

  The fats and oils used in the fat and oil composition for spread according to the present invention include trisaturated triglycerides in which saturated fatty acid S is bound to all of the 1st, 2nd and 3rd positions, and one molecule of glycerol and 2 molecules of saturated fatty acid S A symmetrical triglyceride (SUS) in which a saturated fatty acid S is bound to positions 1 and 3 and an unsaturated fatty acid U is bound to position 2 as a disaturated triglyceride to which one unsaturated fatty acid U is bound; It includes unsymmetrical triglyceride (SSU) in which a saturated fatty acid S is bound to the 2-position and an unsaturated fatty acid U is bound to the 3-position. In addition, it contains diunsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol, and unsaturated fatty acid U is bound to all of 1 position, 2 position and 3 position 3 Contains unsaturated triglycerides.

  The fat and oil composition for spread of the present invention contains a milk fat fractionated soft part as fat and oil. The fat and oil composition for spread according to the present invention, which contains a milk fat fractionated soft part, has a strong flavor characteristic of milk fat and is good. As milk fat for preparing a milk fat fractionated soft part, almost all components other than milk fat were removed from butter or cream specified by the Ministry of Milk, etc. (fat percentage: 99.3 mass% or more, water content 5 mass% or less) By inverting the milk fat and the cream separated from milk, concentrating and vacuum drying, anhydrous milk fat (anhydrous milk fat AMF) having a fat ratio of 99.9% by mass or more can be used.

  As a method of fractionating the above-mentioned milk fat to obtain a milk fat fractionated soft part, there are dry fractionation, solvent fractionation, surfactant (emulsification) fractionation, and these can be fractionated singly or in combination of two or more species. .

  In dry fractionation, the melting point difference of the high melting point and the low melting point triglyceride can be used to gradually cool the completely dissolved fat, and the formed crystal part and the liquid part can be separated by filtration and separated. In dry fractionation, fractionated oil can be obtained by single-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  In solvent separation, by using the difference in solubility in solvents such as acetone and hexane, fats and oils are dissolved in a solvent and cooled to precipitate crystals in the order of high melting point, which has low solubility in the solvent, and then middle melting point. Let After the crystals are sufficiently grown, they are separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain a liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat is dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets, liquid oil The solid oil and the aqueous solution suspension can be separated into three layers of an excess aqueous solution to obtain a fractionated oil.

  The milk fat fractionated soft part used for the fat and oil composition for spread of the present invention has a solid fat content (SFC) at 10 ° C. of 20% or less, preferably 10% or less. Moreover, the melting point of the milk fat fractionated soft part is 25 ° C. or less, preferably 20 ° C. or less, and most preferably 15 ° C. or less.

  In addition, solid fat content and melting | fusing point can be measured by the method as described in the below-mentioned Example here, and solid fat content is a value after 7-day preservation | save at 10 degreeC after heat-dissolution. By using such a milk fat fractionated soft part, it is possible to suppress a temporal change in hardness due to long-term storage. In the following description, what is defined here is simply referred to as "milk fat fractionated soft part".

  In addition, when such a milk fat fractionated soft part does not precipitate crystals over a long period of time, when it is plastic oil and fat, it has good plasticity and can reduce the change with time of the hardness, so it is heat-melted After that, the solid fat content after storage for 3 weeks at 10 ° C. is preferably 20% or less, more preferably 10% or less.

  The milk fat fractionated soft part has a strong flavor characteristic of milk fat, and the fat and oil composition for spread of the present invention has a good taste developing property. In addition, since the amount of crystals at low temperature is smaller than that of milk fat, the meltability in the mouth is good, and the hardness change due to temperature is also small, so that the workability can be made good.

  The fats and oils used for the fat and oil composition for spread of the present invention contain 15 to 46% by mass, preferably 20 to 40% by mass of triglyceride having a total carbon number of 36 to 48 of constituent fatty acids with respect to the total amount of fats and oils. Within this range, the plasticity is good, and exudation does not easily occur during storage, and stable physical properties can be maintained over a long period of time, shape retention is also good, heat resistance is excellent, and flavor development is also good. In addition, the characteristics at low temperature, for example, the development of rich taste, luster, flavor unique to milk fat and the like, and its durability are excellent.

  In the fat and oil composition for spread according to the present invention, when the total amount of disaturated triglyceride and trisaturated triglyceride is larger than the total amount of fat and oil, the shape retention property is excellent, and the bleeding of liquid oil occurs. Hateful. From this viewpoint, the total amount of the disaturated triglyceride and the trisaturated triglyceride is 30% by mass or more, preferably 40% by mass or more, with respect to the total amount of fat and oil. However, if the total amount is too large relative to the total amount of fat and oil, spreadability (stretchability) and flavor developability decrease. From this viewpoint, the total amount of the disaturated triglyceride and the trisaturated triglyceride is 60% by mass or less, preferably 55% by mass or less, with respect to the total amount of the fat and oil. That is, the fat and oil composition for spread according to the present invention has good plasticity because the total amount of disaturated triglyceride and trisaturated triglyceride is 30 to 60% by mass with respect to the total amount of fat and oil, and it exudes during storage. It is unlikely to occur and can maintain stable physical properties over a long period of time, has good shape retention, is excellent in heat resistance, and has good flavor development.

  In the fat and oil composition for spread according to the present invention, the lower the mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) and nonsymmetrical triglyceride (SSU) among disaturated triglycerides, the better the plasticity and the bleeding is Be suppressed. It is considered that this is because if the SSU is large, the precipitation of crystals becomes fast, it is easy to be kneaded in a manufacturing machine such as margarine or shortening, and the compatibility of fats and oils is improved. From this viewpoint, SUS / SSU is 1.1 or less, preferably 1.0 or less, and more preferably 0.8 or less. However, if SUS / SSU is too low, crystals will precipitate too rapidly and be kneaded by the production machine too much, resulting in deterioration of the shape retention of the plastic fat and oil, and increased bleeding of the liquid oil. From this viewpoint, SUS / SSU is 0.2 or more, preferably 0.3 or more. That is, the fat and oil composition for spread according to the present invention has good plasticity because SUS / SSU is 0.2 to 1.1, and it is difficult to cause exudation during storage and can maintain stable physical properties over a long period of time The shape retention is also good and the heat resistance is excellent.

  The fats and oils other than the milk fat fractionated soft part used for producing the fat and oil composition for spread of the present invention are not particularly limited, and vegetable fats and oils, animal fats and oils, fractionated oils thereof, hardened oils, transesterified fats and the like can be mentioned. Specifically, for example, palm oil, coconut oil, palm kernel oil, pork fat (lard), beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, milk fat, Fractionated oils, hardened oils, transesterified fats and oils, etc. In order to appropriately adjust the content of triglycerides in which the total carbon number of constituent fatty acids is 36 to 48, the total amount of disaturated triglycerides and trisaturated triglycerides, and the balance of SUS / SSU in fats and oils, these fats and oils It is preferable to selectively contain one or two or more kinds. In addition, the transesterified fat and / or oil may be a transesterification reaction of a blend selected from one or more of the above fats and oils. When the above fats and oils contain an extremely hardened oil, the mouth melting of the fat and oil composition for spreads that the addition amount of the extremely hardened oil having a melting point of 50 ° C. or more is 5% by mass or less and further 3% by mass or less Can be controlled. Here, examples of palm-based fats and oils include palm oil, palm fractionated oils, hydrogenated oils thereof, transesterified fats and oils, etc. As palm fractionated oils, hard parts, soft parts, middle melting parts and the like can be mentioned.

  Among the above-mentioned fats and oils, it is preferable to use transesterified fats and oils for manufacturing the fats and oils composition for spread of the present invention, and when transesterified fats and oils are contained, the total carbon number of constituent fatty acids in fats and oils is 36 to 48 It is easy to appropriately adjust the content of triglyceride, the total amount of di- and tri-saturated triglycerides, and the balance of SUS / SSU.

  The fat and oil composition for spread of the present invention contains, in a preferred embodiment, the following transesterified fat and oil A as fat and oil. The transesterified fat and oil A is obtained by transesterification reaction of laurin based fat and palm based fat and oil, and the case where the transesterified fat and oil A is used will be described below.

  The lauric-acid fat as a raw material of transesterified fat A has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, based on all constituent fatty acids. Examples of such lauric oils and fats include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils and the like, and these may be used alone or in combination of two or more. The laurin-based oil preferably has an iodine value of 2 or less. When using a laurin-based oil or fat with an iodine value of 2 or less, when transesterified oil / fat A is mixed with other fats / oils such as milk fat fractionated soft parts, it easily becomes a crystal nucleus and solidifies. There is little risk of

  The palm-based fat and oil, which is a raw material of the transesterified fat and oil A, has a content of fatty acid having 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more. As such palm fats and oils, palm oil, palm fractionated oil, these hardened oils etc. are mentioned, These may be used individually by 1 type and may use 2 or more types together. As a palm fractionated oil, a hard part, a soft part, a medium melting point part, etc. can be used. When using a hardened oil as a palm-based oil and fat, the use of an extremely hardened oil reduces the possibility of the formation of trans acids. The palm-based fats and oils preferably have an iodine value of 30 to 55. Moreover, it is preferable to contain 5-45 mass% of extreme hardening oil as a whole, and, as for palm oil fat, it is more preferable to contain 20-45 mass%.

  And the transesterified oil and fat A is obtained by transesterification reaction of 5 mass% or more and less than 30 mass% of laurin-based oil and fat and 95 mass% or less of palm-based oil and fat. Preferably, it is obtained by transesterification between 10 mass% or more and less than 30 mass% of laurin fat and oil and 70 mass% or more and 90 mass% or less of palm fat or oil, more preferably 10 to 28 mass% of laurin fat or oil, It is obtained by transesterification with 72 to 90% by mass of palm oil and fat. When the content of laurin-based fats and oils is less than 30% by mass, it is suitable for suppression of exudation of liquid oil from plastic fats and oils and improvement of shape retention and mouth melting.

  And the transesterified oil and fat A has an iodine value of 20 to 45. Within this range, compatibility with other fats and oils such as milk fat fractionated soft parts is good, and it is likely to become a core to other fats and oils such as milk fat fractionated soft parts and induces nucleation, resulting in solidification Can be suppressed. If the iodine value is 20 or more, the compatibility with other fats and oils such as milk fat fractionated soft part is good, for example, hardening by only hard fats and oils is suppressed, and if the iodine value is 45 or less, milk fat fractionated soft part etc. It is easy to become a nucleus with respect to other fats and oils, can induce nucleation, and as a result, delay in solidification can be suppressed.

  When using the above-mentioned transesterified fats and oils A as fats and oils, it is preferable to use together transesterified fats and oils B obtained by transesterification reaction of palm oil fats and having an iodine value of 45 to 60. Here, palm-sorted soft oil is preferable as the palm-based fat and oil.

  5-55 mass% is preferable with respect to fats and oils whole quantity, and, as for content of transesterified fats and oils A in the fat-and-oil composition for spreads of this invention, 10-30 mass% is more preferable. When using transesterified fats and oils B, 5-60 mass% is preferable with respect to fats and oils whole quantity, and, as for content of transesterified fats and oils B, 10-55 mass% is more preferable. 35-75 mass% is preferable with respect to fats and oils whole quantity, and, as for the total amount of transesterified fats and oils A and transesterified fats and oils B, 40-70 mass% is more preferable. Moreover, 2-40 mass% is preferable, and, as for content of the milk fat fractionated soft part used with transesterification fats and oils A and transesterified fats and oils A and B of such content, 5-35 mass% is more preferable.

  Moreover, it is preferable that the fats and oils composition for spreads of this invention is used in combination with liquid oil other than the above-mentioned milk fat fractionated soft part and transesterified fats and oils A and B as fats and oils. When a liquid oil is used together with the milk fat fractionated soft part, spreadability (stretchability) is good and flavor development and mouth melting are also good.

  Here, as the liquid oil, a fluid state is exhibited at 5 ° C. For example, rapeseed oil, soybean oil, corn oil, rice oil, cotton seed oil, sunflower oil, sesame oil, sesame oil, olive oil, superolein obtained by separating palm oil, etc. are mentioned. Be

  As for content of the liquid oil in the fats-and-oils composition for spreads of this invention, 3-25 mass% is preferable with respect to fats and oils whole quantity. The total amount of the milk fat fractionated soft part and the liquid oil is preferably 20 to 50% by mass with respect to the total amount of fat and oil. Moreover, 0.1-7.0 are preferable and, as for mass ratio (milk fat fractionation soft part / liquid oil) of a milk fat fractionated soft part and liquid oil, 0.2-6.0 are more preferable.

  The fat and oil composition for spread according to the present invention uses, as fats and oils, fats and oils having an iodine value of 70 or less, preferably 45 to 70, in addition to the above-mentioned milk fat fractionated soft part, transesterified fats and oils A and B, and liquid oil. be able to. When such fats and oils are used, the triglyceride composition, that is, the content of triglycerides in which the total carbon number of constituent fatty acids is 36 to 48, the total amount of disaturated triglycerides and trisaturated triglycerides and SUS / SSU as described above It is easy to adjust within the range.

  As fats and oils with an iodine value of 70 or less, vegetable fats and oils, animal fats and oils, fractionated oils of these, hardened oils, transesterified fats and the like can be mentioned.

  Examples of vegetable fats and oils include palm oil, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oils, transesterified fats and the like. These may be used alone or in combination of two or more.

  As animal fats and oils, what refined the fat extract | collected from the fats and oils of an animal by the elution method can be used. Specifically, lard, beef tallow, fractionated oils thereof, hydrogenated oils, transesterified fats and oils, etc. may be mentioned. These may be used alone or in combination of two or more.

  When using transesterified fats and oils A and transesterified fats and oils A and B, the content of fats and oils having an iodine value of 70 or less in the fat and oil composition for spread of the present invention is preferably 35% by mass or less The mass% or less is more preferable, and the 15 mass% or less is more preferable.

  Trans-type fatty acids are said to increase the risk of arteriosclerosis, and in view of the concern about health effects, the fat and oil composition for spread of the present invention has a trans-acid content relative to the total amount of fat and oil It is preferable that it is 0.1-5.0 mass%.

  Here, the amount of trans acid should be measured by gas chromatography ("2.4.4.3-2013 trans fatty acid content (capillary gas chromatograph method") of standard oil and fat analysis test method (Japan Oil Chemistry Association)) Can.

  In the above, fractionation, hardening reaction, and transesterification reaction of the fats and oils used for the fats-and-oils composition for spreads of this invention can be performed by the following methods.

  Fractionation of fats and oils can be carried out by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation in the same manner as the above-described method of fractionating the milk fat fractionated soft part from the milk fats described above. It can carry out combining the above.

  In the hardening reaction of fats and oils, hydrogen is added to fats and oils using a catalyst such as a nickel catalyst according to a conventional method, and the reaction proceeds while being heated and stirred to add hydrogen to the double bond portion of unsaturated fatty acid constituting triglyceride. It can be done by combining and saturating. At this time, by controlling the pressure, the temperature, the time, and the catalyst, it is possible to obtain a fat of desired hardness.

  The transesterification reaction of fats and oils is an operation to combine the position of the fatty acid and the type of fatty acid bound to the glycerol of the triglyceride in which three fatty acids are linked to one molecule of glycerol, and sodium methylate etc. It can be carried out by a chemical transesterification reaction carried out using a chemical catalyst of the above, or an enzymatic transesterification reaction using a lipase or the like as a catalyst.

  Chemical transesterification is transesterification with poor regiospecificity (also referred to as random transesterification) performed using a chemical catalyst such as sodium methylate.

  The chemical transesterification reaction is carried out, for example, by sufficiently drying the raw material fat and oil and adding 0.05 to 1% by mass of the catalyst with respect to the raw material fat and oil according to a conventional method, and then 0. It can carry out by stirring for 5 to 1 hour. After completion of the transesterification reaction, the catalyst is washed away with water, and then the decoloring and deodorizing treatment can be carried out which is carried out in the conventional refining process of edible oil.

  Enzymatic transesterification is carried out using a lipase as a catalyst. As the lipase, immobilized lipase in which lipase powder or lipase powder is immobilized on a carrier such as celite, ion exchange resin can be used. Depending on the type of lipase, the transesterification by enzymatic transesterification can be a transesterification with poor regiospecificity, or can be a transesterification with high specificity at the 1, 3-position.

  As lipases capable of performing transesterification with poor positional specificity, alkaline lipase derived from lipase (for example, lipase QLM manufactured by Meito Sangyo Co., Ltd., Lipase PL, etc.), lipase derived from Candida (for example, Meikko industrial) Lipase OF etc. made by Co., Ltd. etc. may be mentioned.

  Examples of lipases capable of performing transesterification with high specificity at positions 1 and 3 include immobilized lipases derived from Rhizomucor mihi (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  Enzymatic transesterification reaction is carried out, for example, at 40 to 80 ° C., preferably 40, after adding 0.02 to 10% by mass, preferably 0.04 to 5% by mass, of lipase powder or immobilized lipase with respect to the raw material oil and fat. It can be carried out by stirring at 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after the lipase powder or the immobilized lipase is removed by filtration or the like, decolorization and deodorization treatment which are performed in a conventional edible oil purification step can be performed.

  The transesterification used to obtain the transesterified fats and oils A and B may be either chemical transesterification or enzymatic transesterification.

(Sorbitan fatty acid ester)
The fat and oil composition for spread according to the present invention, in a preferred embodiment, sorbitan fatty acid which raises the solidification start temperature of palm oil to 1.0 ° C. or higher, preferably 1.5 ° C. or higher, more preferably 2.0 to 4.0 ° C. Contains an ester.

  By using such sorbitan fatty acid ester, crystallization of the fat is promoted under the rapid cooling conditions at the time of production of the plastic fat using the fat and oil composition for spread of the present invention. Therefore, it is well kneaded in a manufacturing machine, the plasticity is further improved, the exudation at the time of storage is further suppressed, and the heat resistance is improved.

  The solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). A differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used to measure the solidification start temperature. More specifically, 0.5 parts by mass of sorbitan fatty acid ester can be added to 100 parts by mass of palm oil, and the mixture can be cooled at a rate of 80 ° C. to 10 ° C./min to measure the solidification start temperature.

  In the above-mentioned sorbitan fatty acid ester, preferably 80% by mass or more, more preferably 90% by mass or more of all the constituent fatty acids are palmitic acid and stearic acid. Moreover, the mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, and more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is about this range, the solidification start temperature of palm oil can be raised by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid is “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatography method)” of gas chromatography method (standard oil and fat analysis test method (Japan Oil Chemistry Association)). ") Can be measured.

  The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is in this range, it is suitable for raising the solidification start temperature of palm oil.

  Here, the HLB value can be determined by the Griffin formula (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters can be used. For example, S-320YN manufactured by Riken Vitamin Co., Ltd., Poem S-60V, and Solman S-300V, etc. may be mentioned.

  The content of the sorbitan fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 based on the total amount of the fat and oil. It is -4.0 mass%. If the content of sorbitan fatty acid ester is within this range, the plasticity and heat resistance will be good, and a spread of good flavor development can be obtained without feeling the miscellaneous taste due to the emulsifier.

(Monoglycerin mono fatty acid ester)
The fat and oil composition for spread of the present invention contains, in a preferred embodiment, a monoglycerin mono fatty acid ester having a melting point of 60 ° C. or less.

  By using such a monoglycerin mono fatty acid ester, it is possible to improve the mouth melting while improving the emulsification of the plastic oil using the oil composition for spread of the present invention.

  In general, though it is thought that the use of monoglycerin mono fatty acid ester improves emulsification but reduces mouth melting and taste, the fat and oil composition for spread according to the present invention is a mono composition having a melting point of 60 ° C. or less The addition of glycerin mono fatty acid ester improves mouth melting. It is inferred that the monoglycerin mono fatty acid ester having a melting point of 60 ° C. or less contributes to the expression of the effect that the melting point is not too high and it is easy to melt.

  Here, “a monoglycerin monofatty acid ester having a melting point of 60 ° C. or less” refers to a monoglycerin monofatty acid ester having a melting point of 60 ° C. or less alone, and a monoglycerin monofatty acid ester obtained by mixing two or more species. It refers to both those having an overall melting point of 60 ° C. or less. The monoglycerin monofatty acid ester is not particularly limited, but, for example, monoglycerin monostearate, monoglycerin monooleate, monoglycerin monolinoleate, monoglycerin monolaurate, monoglycerin monomyristic ester, monoglycerin Monopalmitate, monoglycerin monoarachidate, monoglycerin monobehenate, monoglycerin monolignoseric ester, monoglycerin monomyristoleate, monoglycerin monopalmitoleate, monoglycerin monolinoleate, Monoglycerin monoerucic acid ester, monoglycerin monocaprylate ester, monoglycerin monocaprylate ester, monoglycerin Monocaproic ester, monoglycerin monobutyric ester, monoglycerin monodecanoic acid ester, monoglycerin monononanoic acid ester, monoglycerin monooctanoic acid ester, monoglycerin monoheptanoic acid ester, monoglycerin monohexanoic acid ester, monoglycerin monopentanoic acid Ester, monoglycerin monobutanoic acid ester, etc. are mentioned. That is, the monoglycerin mono fatty acid ester here is comprised by selecting so that melting | fusing point of the whole may become 60 degrees C or less among these. The monoglycerin monofatty acid ester is preferably monoglycerin monolaurate, monoglycerin monooleate or monoglycerin monolinoleate, and among these, monoglycerin monolaurate or monoglycerin monooleate is more preferable. The “monoglycerin monofatty acid ester having a melting point of 60 ° C. or less” used in the present invention can be synthesized or commercially available, for example, Emargy ML-N manufactured by Riken Vitamin Co., Ltd., Emalgy OL-100H, Emulsey MU, Emulsey MO, Emulsey HRO, Poem M-300, etc. may be mentioned.

  Melting point measurement of monoglycerin mono fatty acid ester is carried out by the melting point measurement (B-233) method described in the "Food Additives Official Guide".

  The content of the monoglycerin mono-fatty acid ester is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.5% by mass, with respect to the total amount of the fat and oil, in consideration of improvement in mouth melting.

(Antioxidant)
The fat and oil composition for spread of the present invention contains an antioxidant in a preferred embodiment. In the milk fat fractionated soft part, the flavor is deteriorated due to the oxidation and photodeterioration of lipid due to long-term storage. By using an antioxidant with respect to the milk fat fractionated soft part, it is possible to suppress the deterioration of the flavor due to long-term storage, and to make the spread of the spread flavor excellent for a long time.

  As an antioxidant, oil-soluble ones, for example, tea-derived antioxidants such as tea extract and tea leaves, tocopherols, tocotrienols, vitamin C (ascorbic acid) palmitate, carotene, flavone, quercetin, rutin etc. Flavone derivatives, caffeic acid contained in coffee beans and cocoa beans, gallic acid, ferulic acid, chlorogenic acid, oryzanol, gallic acid derivatives such as yamamomo, rosemary extract, sesamol, terpenes, phospholipids, etc. These may be used alone or in combination of two or more.

  Among these, vitamin C (ascorbic acid) palmitate and antioxidants derived from tea are suitable for the fat and oil composition for spread of the present invention containing a milk fat fractionated soft part, and a strong milk fat derived from milk fat fractionated soft part The feeling lasts for a long time and can suppress the decrease in flavor. Furthermore, it is preferable to combine vitamin C (ascorbic acid) or tea-derived antioxidant with tocopherols.

  Commercial products can be used as antioxidants including vitamin C (ascorbic acid) palmitate, and Riken Vitamin Co., Ltd. “RIKEN E oil CP3 + L”, Mitsubishi Chemical Foods Co., Ltd. “Air Coat C”, etc. can be used. Can.

  A tea extract can be preferably used as a tea-derived antioxidant. The tea extract is obtained by extracting tea leaves such as green tea, oolong tea, black tea or processed products thereof with water, heat, BR> A, an organic solvent or the like, and contains catechins as main components.

  Examples of catechins include gallated catechins (epigallocatechin gallate, epicatechin gallate, catechins gallate, gallocatechin gallate) and free catechins (epigallocatechin), epicatechin, catechins, and gallocatechin.

  When the tea extract is insoluble in fats and oils, it is preferable to disperse it in an emulsifier, alcohol, fats and oils, etc. and add it. Commercially available tea extract ingredients can be used as the tea extract, and as commercial products, "Sancatechin Oil E" manufactured by Mitsui Norin Co., Ltd., "Sancatol No. 1" manufactured by Taiyo Kagaku Co., Ltd., Mitsubishi Chemical Foods ( The "Sunfood oil" manufactured by Co., Ltd., the "Purephenon 10-O" manufactured by Ogawa Aroma Co., Ltd., and the like can be used. These commercially available tea extract contents contain about 10% by mass of tea extract.

  The content of the antioxidant derived from tea in the fat and oil composition for spread according to the present invention suppresses the oxidation of the fat to maintain flavor and texture without losing the flavor and feeling the bitterness derived from the tea extract. When considering raising, 0.001-1 mass part is preferable with respect to 100 mass parts of fats and oils, and 0.005-0.5 mass part is more preferable. At this time, an antioxidant other than the tea-derived antioxidant as described above may be used in combination.

(Spread)
The spread of the present invention can be prepared as a plastic fat and oil containing the fat and oil composition for spread of the present invention in the oil phase.

  Here, the spread includes the fat spread defined in the Japanese Agricultural Standard, and margarine defined in the Japanese Agricultural Standard. The spread of the present invention is mainly spread on the surface of a bakery product such as bread or confectionery, or filled (infused) or sanded in a bakery product, or applied to bread or confectionery containing a food or a taste material. , It is used for the purpose of preventing the moisture of food and taste material from migrating to bread and confectionery.

  The spread of the present invention can be in the form of containing an aqueous phase. Examples of forms containing an aqueous phase include water-in-oil, oil-in-water, oil-in-water, and water-in-oil-in-water. The content of the oil phase in this case is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, based on the total amount of the plastic fat or oil. The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass, based on the total amount of the spread. The emulsified form is preferably a water-in-oil type, in particular, in that it is excellent in mouth melting and shape retention and hardly causes bleeding.

  The spread of the present invention may contain, in addition to water, conventionally known components. Examples of known components include, in addition to the above-mentioned antioxidants, milk, dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, spices, coloring ingredients, perfumes, emulsifiers and the like. Examples of milk include milk and the like. As dairy products, skimmed milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skimmed concentrated milk, non-sugared milk, sweetened milk, sweetened skimmed milk, sweetened skimmed milk, Whole milk powder, skimmed 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 proteins include plant proteins such as soybean protein, pea protein and wheat protein. Examples of the carbohydrate include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides, etc. Examples of the spice include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of coloring components include carotene, annatto, astaxanthin and the like. As a flavor, butter flavor, milk flavor, etc. are mentioned. As an emulsifier, it can be added if it does not inhibit the effects of sorbitan fatty acid ester and monoglycerin mono fatty acid ester described above. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester Etc.

  The spread of the present invention can be produced by a known method. For example, after the oil phase and the aqueous phase containing the fat and oil composition for spread of the present invention are appropriately heated, mixed and emulsified, the mixture may be quenched and quenched by a cooling mixer such as a combinator, a perfector, a votator, or a nexus. be able to. After rapid cooling and kneading with a cooling mixer, it may be aged (tempering), if necessary.

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.
1. Measuring method The iodine value of each fat and oil was measured by "2.3.4.1-2013 iodine value (Whis-cyclohexane method)" of the standard fats and oils analysis test method (The Japan Oil Chemistry Association).

  The melting point of the milk fat fractionated soft part was measured by the “3.2.2.2-2013 melting point (rising point)” of the standard fat and oil analysis method (The Japan Oil Chemistry Association).

  The solid fat content was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat and oil analysis test method (Japan Oil Chemistry Association). In addition, change the temperature condition of the standard fat and oil analysis test method (After holding for 30 minutes at 0 ° C ± 2 ° C, hold for 30 minutes at 26 ° C ± 0.2 ° C, and then hold for 30 minutes at 0 ° C ± 2 ° C Stored at 10 ° C. for 7 days and 3 weeks.

  The content of triglyceride whose total carbon number of constituent fatty acids is 36 to 48 is determined by the gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Association) "2.4.6.1-2013 Triacylglycerol composition (Gas chromatography method) "was measured.

  The total content of disaturated triglycerides and trisaturated triglycerides in fats and oils is determined by the gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Association) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromate). It measured by Tograph method) and "Recommendation 2-2013 fatty acid composition", and calculated | required by calculation using the amount of fatty acids, respectively.

  The content and mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) and nonsymmetrical triglyceride (SSU) in fats and oils are determined by gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Society) "2.4 .2.2-2013 It measured and computed by fatty acid composition (FID temperature rising gas chromatography method) and "Recommendation 2-2013 fatty acid composition".

2. Production of Oil and Fat Composition for Spread The respective oil and fat and sorbitan fatty acid ester were dissolved and mixed at the compounding ratio shown in Table 1 and Table 2 to obtain an oil and fat composition of Examples and Comparative Examples.
(Esterified fat and oil A)
20% by mass of palm core extreme curing oil, 50% by mass of palm oil and 30% by mass of palm extreme curing oil are mixed, heated to 110 ° C. and sufficiently dehydrated, then sodium methylate is used as a chemical catalyst in an oil amount of 0 .08 mass% was added, and transesterification was carried out while stirring at 100 ° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and deodorized to obtain a transesterified fat A.

(Esterified fat and oil B)
With respect to the palm fractionated soft part (iodine value 56), a transesterification reaction and the like were carried out according to the process for producing transesterified fat and oil A to obtain a transesterified fat and oil B.

(Milk fat classification soft part 1, 2)
Fractionation was carried out from milk fat by a conventional method to obtain a soft part. Two types of melting points (10 ° C. and 18 ° C.) were used as milk fat fractionated soft parts. About these, SFC measured at 10 ° C. according to the standard fats and oils analysis method, SFC stored at 10 ° C. for 7 days and measured after holding at 60 ° C. ± 0.2 ° C. for 30 minutes as described above, and 60 ° C. ± 0.2 The value of SFC measured by storing for 3 weeks at 10 ° C. after holding at 30 ° C. for 30 minutes is shown in Table 3. The milk fat (melting point 32.5 ° C.) used in the comparative example was also measured and stored at 10 ° C. for 7 days and 3 weeks after holding for 30 minutes at 60 ° C. ± 0.2 ° C. The SFC value of ° C is shown.

(Sorbitan fatty acid ester 1)
S-320YN (manufactured by Riken Vitamin Co., Ltd.)
Increase temperature of solidification start temperature of palm oil 3.0 ° C
Total content of palmitic acid and stearic acid 98.1% by mass
Palmitic acid / stearic acid (mass ratio) 0.8
HLB 4.2

(Sorbitan fatty acid ester 2)
Poem S-60V (manufactured by Riken Vitamin Co., Ltd.)
Increase temperature of solidification temperature of palm oil 2.0 ° C
Total content of palmitic acid and stearic acid 98.6% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 5.1

  The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine number 53), 3.5 mg is weighed in an aluminum pan for measurement, and an empty pan (reference) in which no sample is added The solidification start temperature was measured under the following conditions using a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan KK).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was similarly measured.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester was added and the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was taken as the increase value of the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the differential scanning calorimeter cell was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C. (10 ° C./min.) Per minute, and the solidification start temperature (heat generation start temperature at the exothermic peak) in the process was measured. The solidification start temperature was the intersection point of the baseline and the peak tangent.

3. Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Manufacture of margarine for spread)
82 parts by mass of the oil and fat composition was adjusted to 70 ° C., 0.2 parts by mass of lecithin was added, and the mixture was dissolved to obtain an oil phase. On the other hand, 1.5 parts by mass of skimmed milk powder and 1.0 parts by mass of sodium chloride were added to 15.3 parts by mass of water, and heat sterilization was carried out at 85 ° C. to obtain an aqueous phase.

Next, the aqueous phase was added to the oil phase, stirred with a propeller stirrer, and emulsified into a water-in-oil type, followed by rapid cooling with a Perfector to obtain a margarine for spreads of the following proportions .
<Blending of margarine for spread>
Oil and fat composition 82 parts by mass Lecithin 0.2 parts by mass Water 15.3 parts by mass Skimmed milk powder 1.5 parts by mass Salt 1.0 parts by mass

  The above-mentioned spread margarine was stored at 10 ° C. for 7 days and then evaluated as follows.

[Plasticity (10 ° C)]
5 g of margarine for spread, temperature-controlled at 10 ° C., was applied to a spatula and applied to a stainless steel plate, and evaluated according to the following criteria.
Evaluation criterion 5: Thin and very smooth.
4: Thin and stretch smoothly.
3: Slightly thick but stretches smoothly.
2: There is thickness and extensibility is bad.
1: Do not extend or extend, but cut off halfway.

[Heat resistance (bleeding, shape retention)]
The spread margarine is extended to a length of 50 mm with a waveform of a cap eye # 3 (outside diameter 24 × height 36 × width 16 (mm)) and stored for 2 days in a thermostatic bath at 30 ° C. The shape retention was visually confirmed.

Evaluation standard 5: There is no bleeding and the waveform is maintained.
4: There is no stain, but it is slightly glossy and retains its waveform.
3: There is a slight bleeding, and the waveform is slightly broken.
2: There is bleeding and the waveform is starting to break up.
1: There are a lot of stains, melting and spreading so that the waveform can not be understood.

[Temperature change of hardness (immediately after production, 30 days after)]
The spread margarine was placed in a cylindrical container, cut with a spatula to make the surface flat, and the hardness when stored at 10 ° C. for 2 days and 30 days was measured using a penetrometer. The tip of conical cone adapter of AOCS official method Cc 16-60 is set to the position where it contacts margarine surface for spread, and it is 10 times the penetration distance (mm) when it is dropped for 5 seconds is taken as a penetrant value and hardness index did. Based on the change rate of the penetrant value on the 30th and 2nd day ((| penetrant value of 30th day penetrant value of 2nd day | penetrant value of 2nd day / penetrant value of 100th day x 100) It evaluated by.
Evaluation criteria 5: less than 12% 4: 12% or more less than 20% 3: 20% or more less than 28% 2: 28% or more less than 36% 1: 36% or more

[Flavour development (milk fat feeling)]
The milk fat feeling of the margarine for spread was evaluated by the panel 20 based on the following criteria, and the average score was evaluated.
Evaluation Criteria Score 4: A very strong feeling of milk fat and a long duration.
3 points: Milk fat feeling is strong and persistent.
2 points: Milk fat feeling is rather strong, but not persistent.
1 point: Milk fat feeling is weak and not persistent.
Evaluation by average point 5: Average point is 3.5 points or more 4: Average point is 3.0 points or more and less than 3.5 point 3: Average point is 2.5 points or more and less than 3.0 point 2: Average point is 1 .5 or more and less than 2.5 points 1: Average point is less than 1.5 points

[Kokuno Sustainability]
The taste of spread margarine was tasted by 20 panelists and evaluated according to the following criteria, and the average score was used.
Evaluation Criteria Score 4 points: Very strong in taste and long in duration.
3 points: Strong and persistent.
2 points: Slightly rich, but not persistent.
1 point: There is no rich taste.
Evaluation by average point 5: Average point is 3.5 points or more 4: Average point is 3.0 points or more and less than 3.5 point 3: Average point is 2.5 points or more and less than 3.0 point 2: Average point is 1 .5 or more and less than 2.5 points 1: Average point is less than 1.5 points

[luster]
After the spread margarine was stored at 10 ° C. for 7 days, the spread margarine was further stored at 5 ° C. for 7 days, and the gloss of the spread was visually evaluated according to the following criteria.
Evaluation criteria 5: very shiny.
4: There is gloss.
3: There is no gloss.
2: There is no luster, and some surface roughness is observed.
1: There is no gloss, and further roughness is seen on the surface.

  The above evaluation results are shown in Tables 4 and 5.

  From the above results, with regard to the plasticity of the margarine for spreads, Examples 1 to 10 have all the highest plasticity at 10 ° C., which is a temperature range where the spread is stored under refrigeration and then applied and other operations. There were many thin and very smooth extensions. In Examples 2 and 10, by blending a specific sorbitan fatty acid ester, the plasticity was improved more than Example 1 of the same formulation except for that, and it was thin and stretched very smoothly. In Example 4, the mass ratio of SUS to SSU is higher than that in the other examples, but the plasticity was evaluated at 4 and the difference in smoothness during extension was slightly different compared to that at 5 It was suggested that the crystallization in the production machine was somewhat insufficient, and that the progress of crystallization during storage and hardening could affect the decrease in plasticity. Although Example 8 used what has a high melting point compared with another Example as a milk fat fractionation soft part, the difference in the smoothness at the time of extension was seen a little compared with Example 5 of the same combination except it.

  With regard to the heat resistance of the spread margarine, when stored for 2 days at 30 ° C., which is a temperature higher than the refrigeration temperature, in Examples 1 to 10, almost no exudation occurs or some gloss is at a certain level. The original shape was kept intact. In Example 4, the mass ratio of SUS to SSU was higher than those in the other examples, but the heat resistance was evaluated at 4 and slightly different in the bleeding from the evaluation at 5. In Examples 6 and 7, the balance between the content of triglyceride having 36 to 48 total carbon atoms of the constituent fatty acids and the total amount of di- and tri-saturated triglycerides was changed in comparison with the other examples. However, a slight amount of oozing was observed, and some distortion was observed in the original shape. However, the bleeding was suppressed, and the deformation of the shape was not so large as to spread greatly, and a certain level of heat resistance was observed. In consideration of the results of Examples 6 and 7 and Comparative Examples 2, 3, 4 and 6, the content of triglyceride having a total carbon number of 36 to 48 of the constituent fatty acids is 15 to 46 with respect to the total amount of fat and oil. It was confirmed that the total amount of mass%, disaturated triglyceride and trisaturated triglyceride is suitably in the range of 30 to 60 mass% with respect to the total amount of fat and oil.

  About the time-dependent change of the hardness of the margarine for spreads, Examples 1 to 10 all tended to suppress the change in hardness by evaluation of 3 or more in all. This is suggested to be due to the use of a milk fat fractionated soft part having a relatively small increase in SFC even when stored at 10 ° C. for 7 days or for 3 weeks. As shown in Table 3, the increase in SFC after storage is extremely small as shown in Table 3. The milk fat separation soft part 2 has a slight increase in SFC after storage. Compared with Example 5 of the same composition except having used the milk fat separation soft part 1, Example 8 which used B. 2 showed a significant difference in a time-dependent change of hardness. Further, in comparison with Comparative Example 1 in which the milk fat having a high SFC is used as compared with the milk fat fractionated soft part, Comparative Example 1 is the evaluation of 2 while Examples 1 to 10 are all evaluation of 3 or more. In general, the change in hardness tended to be suppressed.

  With regard to the flavor development, in Examples 1 to 10, the flavor of the milk fat was generally strong and persistent, and significant differences were observed compared to Comparative Examples 2 and 6 and the like. Among them, Examples 1 to 5 and 7 to 10 have good flavor and persistence of milk fat, and Example 6 has a triglyceride content of 36 to 48 in total carbon number of constituent fatty acids as compared with the other Examples. In addition, although the balance of the total amount of di- and tri-saturated triglycerides was changed, although the evaluation was slightly lowered, it was a level at which the milk fat taste and a certain persistence was observed.

  In addition, in each of Examples 1 to 10, the expression of rich taste and gloss at low temperatures and the persistence thereof were good as compared with Comparative Examples. It is considered that when plastic fats and oils are used, it is difficult to cause a time-dependent change in physical properties by using a specific milk fat fractionated soft part in which crystals do not precipitate over a long period of time. That is, by using a low-crystal-content milk fat fractionated soft part, crystals do not precipitate over a long period of time and change with time does not easily occur, and "sustainability of kok taste at low temperature, gloss at low temperature" was also good. Is considered.

  From the results of the above-described Examples and Comparative Examples, the content of triglyceride having a milk fat fractionated soft part having a solid fat content of 10 ° C. of 20% or less and a total carbon number of constituent fatty acids of 36 to 48 is the total amount of fat To 15 to 46% by mass, the total amount of disaturated triglycerides and trisaturated triglycerides is 30 to 60% by mass to the total amount of fat and oil, symmetrical triglycerides (SUS) and nonsymmetrical triglycerides (SSU) among the disaturated triglycerides By having a mass ratio of (SUS / SSU) to 0.2, even if the milk fat fractionated soft part is contained, the plasticity is good, and exudation is difficult to occur during storage, and the physical property is stable over a long period of time Can be maintained, the shape retention is good, the heat resistance is excellent, and the flavor development is also good, and the characteristics at low temperature, such as the development of rich taste, gloss and flavor peculiar to milk fat, etc. It was confirmed that the sustainability was excellent.

  Moreover, in Example 2, 9, 10, it was confirmed that plasticity and heat resistance become still better by mix | blending sorbitan fatty acid ester 1 and 2. These sorbitan fatty acid esters 1 and 2 raise the solidification start temperature of palm oil by 1.0 ° C. or more, and in Examples 2, 9 and 10 in which they were blended, the evaluation of both the plasticity and heat resistance is the highest. It was 5 ratings.

4. Blending and Evaluation of Monoglycerin Mono Fatty Acid Ester Furthermore, each fat and oil, sorbitan fatty acid ester and monoglycerin mono fatty acid ester were dissolved and mixed at blending ratios shown in Table 6 to obtain a fat and oil composition of Examples.

The following were used for monoglycerin mono fatty acid ester.
(Monoglycerin mono fatty acid ester 1)
Monoglycerin monolinoleate ester: Emulgye MU (manufactured by Riken Vitamin Co., Ltd., melting point 34.8 ° C.)
(Monoglycerin mono fatty acid ester 2)
Monoglycerin monolaurate: Poem M-300 (manufactured by Riken Vitamin Co., Ltd., melting point 56.8 ° C.)
(Monoglycerin mono fatty acid ester 3)
Monoglycerin monostearate: Emaruji MS (manufactured by Riken Vitamin Co., Ltd., melting point 67.0 ° C.)

  The margarine for spread was manufactured according to the same composition and procedure as the above-mentioned using the oil-and-fat composition, and after storing at 10 ° C for 7 days, the following evaluation was performed.

Melting mouth
The dissolution of margarine for spread was evaluated by the panel 20 based on the following criteria, and the average score was used.
Evaluation standard score 4 points: Very good mouth melting.
3 points: Melting mouth is good.
2 points: Normal.
1 point: Mouth melts poorly.
Evaluation by average point 5: Average point is 3.5 points or more 4: Average point is 3.0 points or more and less than 3.5 point 3: Average point is 2.5 points or more and less than 3.0 point 2: Average point is 1 .5 or more and less than 2.5 points 1: Average point is less than 1.5 points

  The above evaluation results are shown in Table 7.

  From the above results, Examples 11, 12 and 16 were evaluated 3 and the mouth melting was better than the normal level. And Examples 13 and 14 which changed the monoglycerin mono fatty acid ester of Example 11 into the monoglycerin fatty acid ester whose melting point is 60 ° C or less, Example 15 which changed the monoglycerin mono fatty acid ester of Example 12 similarly In Examples 17 and 18 in which the monoglycerin monofatty acid ester of Example 16 was changed, the evaluation was all 5 and the mouth melting was further improved, and a significant difference was observed with the monoglycerin monofatty acid ester having a melting point exceeding 60 ° C. It was done.

5. Blending and Evaluation of Antioxidant 0.02 parts by mass of the following antioxidant was added to 100 parts by mass of the oil and fat composition of Example 1 to prepare a fat and oil composition for evaluation.
(Antioxidant 1)
Extracted tocopherol "RIKEN E oil 600" made by Riken Vitamin Co., Ltd. (antioxidant 2)
Vitamin C palmitate + low alpha tocopherol "RIKEN E oil CP3 + L" made by Riken Vitamin Co., Ltd. (antioxidant 3)
Tea extract + extracted tocopherol "Sankatol No. 1" made by Taiyo Kagaku Co., Ltd. (antioxidant 4)
Tea extract + extracted tocopherol "Purephenon 10-O" Ogawa perfume Co., Ltd. product

  The CDM time of this fat and oil composition was measured with a Metrome Co., Ltd. Ransimat 743 type CDM measuring machine. Specifically, air is blown into 3 g of a fat and oil composition heated to 120 ° C. at an air flow rate of 20 L / hour, volatile decomposition products generated by oxidation are collected in water, and the conductivity of water changes rapidly. The time (hr) to the turning point was examined. The longer the CDM time, the higher the oxidation stability of the fat composition.

  Furthermore, margarine using the oil-and-fat composition containing this antioxidant was manufactured, and after 4 months of storage at 15 ° C., deterioration of the flavor was evaluated by the function.

(Manufacture of margarine for spread)
Using the oil composition for evaluation, margarine was obtained at the following blending ratio according to the same procedure as described above.
<Blending of margarine for spread>
Oil and fat composition 82 parts by mass Lecithin 0.2 parts by mass Water 15.3 parts by mass Skimmed milk powder 1.5 parts by mass Salt 1.0 parts by mass

  The above evaluation results are shown in Table 8.

  From Table 8, the effect of extending the CDM time was confirmed for all of the antioxidants 1 to 4. Also in the long-term storage test of storage at 15 ° C. for 4 months, there was little loss of flavor and there was a milk fat sensation.

  Among them, when tea extracts of antioxidants 3 and 4 are used, the effect of extending the CDM time is larger than those of antioxidants 1 and 2 using tocopherol or vitamin C palmitate, and it is significant between them. The difference was confirmed. Moreover, in the sensory test, when antioxidants 2 to 4 were used, deterioration of the flavor was particularly suppressed as compared to antioxidant 1 and a strong milk fat sensation was maintained.

Claims (5)

Contains a milk fat fractionated soft part with a solid fat content of 20% or less at 10 ° C,
The content of triglycerides whose total carbon number of constituent fatty acids is 36 to 48 is 15 to 46% by mass with respect to the total amount of fats and oils, and the total amount of disaturated triglycerides and trisaturated triglycerides is 30 to 60% by mass with respect to all fats and oils A fat and oil composition for spread, wherein a mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) to nonsymmetrical triglyceride (SSU) among disaturated triglycerides is 0.2 to 1.1.   The oil composition for spread according to claim 1, containing sorbitan fatty acid ester which raises the solidification start temperature of palm oil by 1.0 ° C. or more.   The fat and oil composition for spread according to claim 1 or 2, comprising a monoglycerin mono fatty acid ester having a melting point of 60 ° C or less.   The oil composition for spread according to any one of claims 1 to 3, which contains a tea-derived antioxidant.   A spread containing the oil composition for spread according to any one of claims 1 to 4.