JP6577710B2 - Oil and fat composition for kneading and plastic oil and fat, dough and fired product using the same - Google Patents

Description

  The present invention relates to a kneading oil composition used by kneading into a baked product dough such as bread and confectionery, and a plastic oil, a dough and a baked product using the same.

  Plastic oils and fats such as margarine that are used by kneading into baked products such as bread and confectionery can obtain a baked product with good dispersibility in the dough and having a volume and a soft texture. Is required to have good flavor release as a flavor. In addition, trans-type fatty acids are said to increase the risk of arteriosclerosis, and it is desired that raw oils and fats have a low amount of trans-acid in consideration of the concern about the effect on health.

  In addition, from production to use, liquid oils that are low-melting triglycerides such as di-unsaturated triglycerides and tri-unsaturated triglycerides due to high temperatures and aging are less likely to seep out, and there is little change in hardness even after long-term storage. Desired.

  Conventionally, as an oil and fat composition for kneading, an oil and fat composition defining a triglyceride composition and the like has been proposed, and an ester exchange fat and oil obtained by random transesterification of an oil and fat composition containing a lauric fat and oil is used as its blending component ( Patent Documents 1 and 2).

JP 2009-291168 A JP 2008-278833 A

  However, the technologies described in Patent Documents 1 and 2 have a high content of lauric fats and oils in transesterified fats and oils, and contain a large amount of lauric acid. In particular, there was a problem that liquid oil oozes out due to high temperature and aging.

  Moreover, since the iodine value of the transesterified fats and oils containing a lauric fat and oil is low in the technique described in Patent Document 1, compatibility with other fats and oils is deteriorated, and thus various physical properties, textures, and flavors as described above. There is a concern that the incompatibility may affect the properties of the resin. For example, there is a problem in that dispersibility in the dough and melting of the baked product are likely to deteriorate.

  And what was satisfying the above-mentioned various physical properties, texture, and flavor characteristics as a whole has not been obtained.

  The present invention has been made in view of the circumstances as described above, and can provide a calcined product having good dispersibility in the dough and having a volume and a soft texture. Furthermore, it is an object to provide an oil composition for kneading, and a plastic oil, dough and fired product using the same, which have excellent liquid oil oozing and change in hardness of plastic oil and fat, and excellent stability with respect to high temperature and time. It is said.

  In order to solve the above problems, the kneading fat and oil composition of the present invention is a kneading fat and oil composition used by kneading when preparing a baked product dough, wherein A lauric oil or fat (A1) having a lauric acid content of 30% by mass or more and a palm oil or fat having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. (A2) Transesterified oil and fat (A) containing more than 70% by mass and 95% by mass or less is obtained by mixing and containing fats and oils, two saturated fatty acids (S) as constituent fatty acids, unsaturated fatty acid (U) The total proportion of di-saturated triglyceride containing 1 and tri-saturated triglyceride containing 3 saturated fatty acids (S) as a constituent fatty acid is 30 to 65% by mass with respect to the total amount of fats and oils. The ratio of triglycerides in which the mass ratio (SUS / SSU) of SUS) to asymmetric triglyceride (SSU) is 0.1 to 1.5 and the total number of constituent fatty acids is 40 to 48 is 5. It is 0-30 mass%.

  The plastic fat / oil of the present invention contains the above-described fat / oil composition for kneading.

  The dough for the baked product of the present invention contains the above-described plastic fat.

  The fired product of the present invention is obtained by firing the dough.

  According to the present invention, it is possible to obtain a baked product having good dispersibility in the dough, volume and soft texture, good melting and flavor of the baked product, and exudation of liquid oil and hardened plastic oil and fat. There is little change in thickness, and it has excellent stability against high temperatures and aging.

The present invention is described in detail below.
1. Oil and fat composition for kneading In the present invention, triglyceride in oil and fat 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 positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

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

  Saturated fatty acids S include 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 description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it.

  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). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used for the kneading fat and oil composition of the present invention contain 3 saturated triglycerides in which saturated fatty acids S are bonded to all of the 1st, 2nd and 3rd positions, and 2 molecules of saturated fatty acids S per molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1-position and the 3-position and an unsaturated fatty acid U is bonded to the 2-position And an asymmetric triglyceride (SSU) having a saturated fatty acid S bonded to the 2-position and an unsaturated fatty acid U bonded to the 3-position. It also contains 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions. Contains unsaturated triglycerides.

  The fat and oil composition for kneading of the present invention contains two saturated fatty acids (S) as constituent fatty acids, two saturated triglycerides containing one unsaturated fatty acid (U), and three saturated fatty acids (S) as constituent fatty acids. The total ratio with 3 saturated triglycerides is 30-65 mass% with respect to fats and oils whole quantity, Preferably it is 30-60 mass%, More preferably, it is 35-60 mass%, More preferably, it is 35-55 mass%. If it is within this range, the plastic oil and fat using the same can suppress the liquid oil from oozing out due to high temperature or aging, and has good dispersibility in the dough. When this total ratio is 30% by mass or more, the plastic oil and fat can suppress liquid oil oozing, and the baked product has a volume and a soft texture, and in particular, it can be suppressed that the stickiness becomes strong. When the total ratio is 65% by mass or less, the plastic fat has good dispersibility in the dough, and a fired product having a volume and a soft texture can be obtained.

  The fat and oil composition for kneading of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides, preferably 0.1 to 1.5, preferably It is 0.1-1.2, More preferably, it is 0.1-1.0. Within this range, even when stored for a long period of time when plastic oils and fats are produced, there is little change in hardness and good dispersibility in the dough. There is no separation. When this mass ratio is 0.1 or more, when the plastic fat is produced, the precipitation of crystals is too fast, and it is kneaded with a production machine, and it is suppressed from becoming too soft and the dispersibility to the dough is good. Become. When the mass ratio is 1.5 or less, it is suppressed that the plastic oil and fat is hardened with time, and the dispersibility in the dough is good, and the volume of the baked product is easily obtained. In addition, when plastic oils and fats are kneaded into biscuits and cookies, the oils and fats are once melted during firing and do not separate into solid and liquid even when cooled under slow cooling, and the surface of biscuits and cookies is covered with chocolate. In a confectionery, it can suppress that the liquid oil of the kneaded fat transfers to the chocolate side, and the covered part whitens.

  In the fat and oil composition for kneading of the present invention, the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 5.0 to 30% by mass, preferably 5.0 to 25% by mass, based on the total amount of oil and fat. More preferably, it is 7.0-20 mass%. Within this range, the melted product and flavor release of the fired product using the same are good, and the dispersibility into the dough is good. When this ratio is 5.0% by mass or more, melting in the mouth and flavor release are good, and when it is 30% by mass or less, it is suppressed that the plastic fat becomes hard due to an increase in the amount of lauric acid, etc. Good dispersibility.

  And the fats and oils composition for kneading | mixing of this invention contains fats and oils containing transesterification fats and oils (A) which are transesterification fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). Yes. By using this transesterified oil (A) as a raw material and mixing with other fats and oils, and adjusting the triglyceride composition of the fats and oils within the above range, the dispersibility to the dough is good, and there is a volume and a soft texture. A baked product can be obtained, the melted product has a good melting and flavor, and there is little liquid oil oozing and no change in the hardness of the plastic oil and fat, and it is excellent in stability to high temperatures and aging. The kneading fat composition of the present invention obtained by using this transesterified fat (A) as a raw material can prepare a plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature. Good compatibility with other fats and oils improves various physical properties, texture, and flavor characteristics as described above. For example, hardening with only hard fats and oils is suppressed. It is possible to prepare a plastic oil and fat excellent in stability with little change in hardness.

  It is said that trans fatty acids increase the risk of arteriosclerosis, and considering the concern about the impact on health, the fat composition for kneading of the present invention has a trans acid amount relative to the total fat amount. It is preferable that it is 0.1-5 mass%.

  In the oil composition for kneading according to the present invention having the above-described configuration, the ratio of the 3 saturated triglyceride is preferably 5 to 45% by mass with respect to the total amount of the oil and fat, and the total amount of the 2 saturated triglyceride and the 3 saturated triglyceride. And the mass ratio of trisaturated triglyceride (2 saturated triglyceride + 3 saturated triglyceride / 3 saturated triglyceride) is preferably 1.2-7, and the mass ratio of 2 saturated triglyceride to 3 saturated triglyceride (2 saturated triglyceride / 3 The saturated triglyceride) is preferably 0.5 to 4.5.

(Transesterified oil (A))
The transesterified fat and oil (A) used as a raw material in the fat and oil composition for kneading of the present invention includes a lauric fat and oil (A1) having a lauric acid content in the total constituent fatty acid of 30% by mass or more, and a total constituent fatty acid. It is transesterified oil and fat with palm-type fat and oil (A2) whose content of fatty acid having 16 or more carbon atoms is 35% by mass or more.

  The transesterified oil (A) was obtained by transesterification of 5% by mass or more and less than 30% by mass of the lauric oil / fat (A1) and more than 70% by mass to 95% by mass or less of the palm oil / fat (A2). It is. Preferably, it is obtained by transesterification of lauric oil (A1) 10 mass% or more and less than 30 mass% and palm oil (A2) more than 70 mass% and 95 mass% or less, more preferably It is obtained by transesterification of 10 to 28% by mass of lauric oil (A1) and 72 to 90% by mass of palm oil (A2). By using the lauric fat (A1) and the palm fat (A2) in this mass range, it is possible to obtain a fired product having good dispersibility in the dough and having a volume and a soft texture. It melts in the mouth and has a good flavor, and it has little liquid oil oozing and changes in the hardness of plastic oils and fats, and has excellent stability against high temperatures and aging. In particular, when the addition amount of the lauric fat (A1) is less than 30% by mass, the liquid oil can be prevented from oozing out due to high temperature and time, and the stability is excellent.

  In particular, considering that the liquid oil can be prevented from seeping out due to high temperature and time, and considering the various physical properties, texture, and flavor characteristics as described above, the transesterified oil (A ), The content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids is preferably 7 to 20% by mass. Moreover, it is preferable that content of C18 unsaturated fatty acid in all the constituent fatty acids is 18-40 mass%.

  In the transesterified oil (A), the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.

  And it is preferable that the iodine value of transesterified fats and oils (A) is 20-45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. The properties of various physical properties, texture and flavor are improved, and for example, it is possible to prepare a liquid oil that is excellent in stability with little exudation of liquid oil due to high temperature or aging and little change in hardness during long-term storage. . When the iodine value is 20 or more, compatibility with other fats and oils is good, and various physical properties, texture, and flavor characteristics as described above are improved. For example, hardening with only hard fats and oils is suppressed, It is possible to suppress oozing of liquid oil over time and change in hardness during long-term storage. When the iodine value is 45 or less, it is easy to become a nucleus for other fats and oils, and it is possible to suppress the delay in solidification as a result of inducing the generation of nuclei. In addition, the flavor characteristics are improved, and for example, liquid oil can be oozed out at a high temperature or over time and change in hardness during long-term storage can be suppressed.

  In addition to the above, considering the various physical properties, texture, and flavor characteristics described above, transesterification of lauric fat (A1) and palm fat (A2) in the above mass range The transesterified oil (A) obtained by the reaction is preferably the following.

  It is preferable that the ratio in the composition of the triglyceride whose total carbon number of a constituent fatty acid is 40-46 is 5-40 mass%, and it is more preferable that transesterified oil (A) is 10-40 mass%. More preferably, it is 10-35 mass%. Within these ranges, the compatibility with other oils and fats is good, and the mouth of the fired product is also good.

  The transesterified oil (A) is a mass of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The ratio (SUS / SSU) is preferably 0.45 to 0.55. Since crystallinity improves by this, compatibility is good when it mixes with other fats and oils, plasticity is good when it is made into plastic fats and oils, and it can also control that liquid oil oozes out by high temperature and time.

  The transesterified oil / fat (A) has a mass ratio of lauric acid to stearic acid (lauric acid / stearic acid) in the total constituent fatty acids of triglycerides, preferably 0.2 to 0.7, more preferably 0.00. The ratio of the amount of unsaturated fatty acids having 4 to 0.6 and the amount of unsaturated fatty acids having 18 carbon atoms to the amount of saturated fatty acids having 18 carbon atoms (C18 unsaturated fatty acid amount / C18 saturated fatty acid amount) is preferably 0.5 to 4. 0, more preferably 1.0 to 2.0. Within this range, the shape retention of the plastic fat becomes good.

  The transesterified oil (A) preferably has an SFC of 55 to 80% at 5 ° C. Within this range, liquid oil oozes out at high temperatures and over time and changes in hardness during long-term storage can be suppressed, and the stability is excellent. Moreover, it is preferable that SFC in 35 degreeC is 15% or more, and it is more preferable that it is 15-30%. Within this range, the shape retention of the plastic fat becomes good. In addition, SFC of 5 degreeC and 35 degreeC can be measured by the "2.2.9-2003 solid fat content (NMR method)" of the standard fats-and-oils analysis test method (Japan Oil Chemical Society).

(Laurin oil (A1))
The lauric fat (A1) that is the raw material of the transesterified fat (A) as described above has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 45% by mass in the total constituent fatty acids. 50% by mass. Examples of such lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil (A) can be easily obtained. In the case of hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogen added, so when using hydrogenated oil, select from partially hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil as appropriate. It is preferable.

  The lauric oil (A1) preferably has an iodine value of 2 or less. When lauric fats and oils (A1) having an iodine value of 2 or less are used, the transesterified fats and oils (A) are easily crystallized when mixed with other fats and oils, and the oozing of liquid oil due to high temperatures and aging is suppressed. The Moreover, there is little possibility of the production of trans acid. As the lauric oil (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

(Palm oil and fat (A2))
Examples of palm-based fats and oils (A2) having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, etc. May be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. When using hardened oil as palm oil fat (A2), although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.

  The palm oil fat (A2) preferably has an iodine value of 30 to 55, and more preferably 30 to 40. Within this range, the leaching of the liquid oil due to high temperature and time is suppressed without lowering the melting of the mouth.

  It is preferable that palm oil fat (A2) contains 5 to 45 mass% of extremely hardened oil, and it is more preferable to contain it at 20 to 45 mass%. When the extremely hardened oil is contained within this range, the change in the hardness of the plastic fat during long-term storage can be suppressed, and the oozing of the liquid oil due to high temperature and aging can be suppressed.

  In the transesterification reaction between the lauric fat (A1) and the palm fat (A2), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed in an equilibrium state, and the transesterified fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.

(Oil and fat (B))
The oil-and-fat composition for kneading according to the present invention includes, in particular, a transesterified oil and fat (A) as described above, a triglyceride having a total fatty acid number of 46 and a triglyceride having a total carbon number of 48. It is preferable to contain the fats and oils (B) whose total ratio is 1-25 mass%.

  By mixing these specific transesterified fats and oils (A) and fats and oils (B), and adjusting each composition of the aforementioned triglycerides of the fat and oil composition for kneading within the scope of the present invention described above, A calcined product with good dispersibility, volume and soft texture can be obtained, the melted product's mouth melt and flavor are good, and there is little liquid oil oozing and plastic oil / fat hardness change, stable against high temperature and aging Also excellent in properties. When the fats and oils (B) in which the total ratio of the triglycerides having 46 total carbon atoms of the constituent fatty acids and the triglycerides having 48 total carbon atoms of the constituent fatty acids is 1 to 25% by mass is used, Since it is easy to adjust each composition of the above-mentioned triglyceride of the oil-and-fat composition for kneading within the scope of the above-mentioned present invention and has good compatibility with the transesterified oil and fat (A), it has been described above. Various physical properties, texture, and flavor characteristics are improved.For example, it is possible to obtain a liquid oil that is excellent in stability with little exudation of liquid oil due to high temperature and aging and little change in hardness of plastic fat during long-term storage. it can.

  Oil and fat (B) is a mass ratio (SUS) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U). / SSU) is preferably 0.1 to 2.5. Within this range, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the kneading fat composition obtained by mixing with the transesterified fat (A). ) Can be adjusted to 0.1 to 1.5.

  Examples of the fats and oils (B) include palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oil, rapeseed partially hardened oil, and the like. May be used alone or in combination of two or more. Among these, it is preferable to use at least one fat selected from palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, and lard.

  Examples of the palm oil and fat include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a middle melting point part, etc. can be used.

  In particular, palm oils and fats are preferably palm oils and fats having an iodine value of 45 to 65 from the viewpoints of compatibility and melting in the mouth. Examples of such palm oils and fats include palm oil and palm fractionated soft oil (palm olein). , Palm fractionation middle melting point oil and the like.

  Among them, from the point that compatibility is particularly good, together with palm-based fats and oils having an iodine value of 45 to 65, the transesterified fat of palm fractionated soft oil is used, and the ratio of the transesterified fat and palm-based fat and oil of palm fractionated soft oil Lard is used together with palm-based fats and oils having an iodine value of 45 to 65 at a mass ratio of 1: 0.1 to 5, and the ratio of lard to palm-based fats and oils is 1: 0.05 to 5 at a mass ratio. It is possible to use a transesterified oil and lard of a palm fraction soft oil together with a palm oil and fat having an iodine value of 45 to 65, and the ratio of the transesterified fat and lard of the palm fraction soft oil to lard and the palm oil and fat is 1 by mass ratio. : 0.1 to 7: 0.1 to 12 is preferable. When the ratio of each fat / oil is within this range, the fat / oil (B) itself has good compatibility, and the compatibility of the entire fat / oil composition for kneading is particularly good.

  In the fat and oil composition for kneading of the present invention, it is preferable that the addition amount of the transesterified fat and oil (A) is 5 to 65% by mass and the addition amount of the fat and oil (B) is 35 to 95% by mass with respect to the total amount of the fat and oil. .

(Liquid oil (C) and extremely hardened oil (D))
The fat composition for kneading of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified fat (A) as an essential component. Liquid oil (C) can be used together with transesterified fat (A) and fat (B) to adjust each composition of the aforementioned triglycerides in the fat composition for kneading within the scope of the present invention. it can. In addition, by using the transesterified oil (A), liquid oil containing low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides derived from the liquid oil (C) oozes out at high temperatures and over time. Can be suppressed.

  Liquid oil (C) is an oil and fat that exhibits a fluid state at 5 ° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. Or two or more of them may be used in combination.

  As for the addition amount of liquid oil (C), 5-40 mass% is preferable with respect to fats and oils whole quantity.

  The oil composition for kneading of the present invention can also be obtained by mixing an extremely hardened oil (D) of vegetable oil and fat with the transesterified oil and fat (A) as an essential component. By using the extremely hardened oil (D) of the vegetable oil together with the transesterified oil (A), the oil (B), etc., each composition of the aforementioned triglyceride of the oil composition is adjusted within the scope of the present invention. be able to.

  Examples of the extremely hardened oil (D) include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, etc., and these may be used alone or in combination of two or more. May be.

  The addition amount of the extremely hardened oil (D) is preferably 30% by mass or less with respect to the total amount of fats and oils. In particular, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less with respect to the total amount of fats and oils because melting in the mouth becomes good. Moreover, when using together with liquid oil (C), 50 mass% or less is preferable in total of liquid oil (C) and extremely hardened oil (D) with respect to the fats and oils composition for kneading | mixing.

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

  Oils and fats can be fractionated by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be performed singly or in combination of two or more.

  In the dry fractionation, the dissolved fats and oils can be gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are 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. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.

  The fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. At this time, fats and oils having the required hardness can be obtained by controlling the pressure, temperature, time, and catalyst.

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

(Sorbitan fatty acid ester, polyglycerin fatty acid ester)
In a preferred embodiment, the fat and oil composition for kneading of the present invention further includes a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Contains at least one selected from fatty acid esters.

  These sorbitan fatty acid esters and polyglycerol fatty acid esters increase the solidification start temperature of palm oil by 1.0 ° C. or higher, preferably 1.5 ° C. or higher, more preferably 2.0 to 4.0 ° C.

  By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, crystallization of fats and oils is accelerated under rapid cooling conditions during the production of plastic fats and oils using the fat and oil composition for kneading of the present invention. Is done. Therefore, it is kneaded well in the production machine, further improving the plasticity and improving the dispersibility in the dough.

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

  The sorbitan fatty acid ester is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid was determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)). )).

  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 within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V, and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

  The polyglycerin fatty acid ester preferably has an HLB value of 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  In the present invention, a commercially available polyglycerin fatty acid ester can be used. For example, SY glister PS-3S, SY glister PS-5S, SY glister THL-50, SY glister HB-750, SY glister DDB-750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Ester B-70D etc. are mentioned.

  The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and more preferably 0.1% to 5.0% by mass with respect to the total amount of oil and fat. Preferably it is 0.2-4.0 mass%. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If this content is in this range, the dispersibility to the dough is improved, and a confectionery bread having a good flavor release can be obtained without feeling the miscellaneous taste of the emulsifier.

2. Plastic fats and oils The kneading fat and oil composition of the present invention can be obtained by preparing a plastic fat and oil containing the kneading fat and oil composition of the present invention in the oil phase and using the dough made from this as a raw material. it can.

  This plastic fat contains the fat composition for kneading of the present invention in the oil phase.

  As content of the oil-fat composition for kneading | mixing of this invention in a plastic fat, Preferably it is 50-100 mass%, More preferably, it is 70-100 mass%.

  This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60 to 99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  In addition to water, this known plastic fat may or may not contain conventionally known components. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance | flavor, an emulsifier etc. are mentioned. 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 carbohydrates 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 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 spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As the emulsifier, in addition to the aforementioned sorbitan fatty acid ester and polyglycerin fatty acid ester, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like, and they can be added within a range not impairing the effects of the present invention.

  This plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, an oil phase and an aqueous phase containing the kneading fat composition of the present invention are appropriately heated, mixed, emulsified, and then combined with a combinator, perfector, botter, nexus. It can be quenched and kneaded with a cooling mixer such as the above. In a form that does not contain an aqueous phase, after heating the oil phase containing the kneading fat composition of the present invention, it can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, bottor, or nexus. it can. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.

3. Dough and baked product The kneaded oil / fat composition of the present invention can be used by kneading it into a baked product such as bread or confectionery as a plastic fat. By baking the dough containing the oil composition for kneading of the present invention, a baked product such as bread or confectionery can be obtained. The kneading and baking of the oil and fat composition for kneading of the present invention into the dough can be performed, for example, according to known conditions and methods.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into the baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The blending amount of the fat and oil composition for kneading of the present invention in the dough varies depending on the kind of the baked product and is not particularly limited, but is preferably 2 to 40 as the amount of the plastic fat and oil with respect to 100 parts by mass of flour blended in the dough. It is a mass part, More preferably, it is 2-30 mass parts.

  In addition to the flour and the kneading fat / oil composition of the present invention, the dough can be blended without particular limitation as long as it is usually blended into the dough of the fired product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins and sugars as described above, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast Food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu, soymilk, soy protein, swelling agent, sweetness , Seasonings, spices, colorants, fragrances and the like.

  Examples of baked bread and confectionery include bread, table rolls, confectionery bread, cooked bread, French bread, live red, and other breads, Stollen, panettone, kuguroff, brioche, donuts and other yeast confectionery, Danish, croissant, pie Pastries, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
(1) Measuring method (oil composition)
The total ratio of 2 saturated triglycerides and 3 saturated triglycerides, the content of 3 saturated triglycerides, the mass ratio of 2 saturated triglycerides and 3 saturated triglycerides and 3 saturated triglycerides, and the mass ratio of 2 saturated and 3 saturated triglycerides is , "2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)" and "Temporary 7-2003 2-position fatty acid composition" of gas chromatographic method (standard oil and fat analysis test method (Japan Oil Chemists' Society)) )) And obtained by calculation using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). -1996 fatty acid composition (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is determined according to “2.4.6.1-1996 triacylglycerol composition according to gas chromatographic method (standard oil analysis test method (Japan Oil Chemical Society)) ( Gas chromatograph method))).

  The mass ratio (POP / PPO) of 1,3-dipalmitoyl-2-oleoylglycerin (POP) and 1,2-dipalmitoyl-3-oleoylglycerin (PPO) shown in Tables 9 to 14 is as described above. It was measured by the same method.

The amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis method (Japan Oil Chemists' Society)).
(Transesterified oil (A))
The iodine value was measured by “2.3.4.1-1996 Iodine value (Wyeth-cyclohexane method)” of the standard oil analysis method (Japan Oil Chemists' Society).

  Ratio of saturated fatty acid having 14 to 16 carbon atoms, ratio of saturated fatty acid having 16 to 18 carbon atoms, ratio of unsaturated fatty acid having 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids ( The amount of lauric acid / the amount of stearic acid) is determined by gas chromatography (“2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemistry Society))). Measured with

  The triglyceride content in which the total carbon number of the constituent fatty acid is 40 to 46 was measured by the same method as the triglyceride content in which the total carbon number of the constituent fatty acid in the oil and fat composition was 40 to 48.

(Oil and fat (B))
The iodine value was measured by the same method as that for the transesterified oil (A).

  The total proportion of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is the triglyceride content having 40 to 48 total fatty acids in the oil composition. It was measured by the same method.

(2) Preparation of oil and fat composition (transesterified oil and fat 1 to 8)
Transesterified fats and oils 1 to 5 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

  Transesterified fats and oils 6 to 8 were prepared according to the production method of transesterified fats and oils 1 to 5. The transesterified fats and oils 7 were mixed at a mass ratio shown in Table 1 to perform a transesterification reaction, washed with water, dehydrated, hydrogenated, and then purified to obtain transesterified fats and oils.

The lauric fats and oils (A1) and palm fats and oils (A2) used for the transesterification reaction are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel oil: lauric acid content 45.7% by mass (iodine value 18)
Palm kernel olein: Lauric acid content 39.0% by mass (iodine value 24)
Palm oil (A2)
Palm oil: fatty acid content of C16 or higher 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm hard oil: C8.8 or higher fatty acid content 98.8% by mass (iodine value 32)
Palm soft oil: Fatty acid content of C16 or higher 97.7% by mass (iodine value 61)

  The analysis results of the obtained transesterified fats and oils 1 to 8 are shown in Table 1.

（*１はエステル交換反応後に水素添加し硬化した後の値である。）

(* 1 is the value after hydrogenation and curing after transesterification.)

(Sorbitan fatty acid esters 1, 2 and polyglycerol fatty acid esters 1, 2)
The details of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 added to the kneading fat and oil composition are as shown in Table 2.

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

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

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester polyglycerin fatty acid ester is not added is the solidification start temperature (° C) of palm oil. Increased value.
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester)

<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter 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./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

(Oil composition)
The fats and oils including the transesterified fats and oils were mixed at the blending ratios shown in Tables 3 to 8 to obtain the fat and oil compositions of Examples and Comparative Examples. In Examples 15 to 18, Examples 23 to 24, Examples 34 to 37, and Examples 42 to 43, either sorbitan fatty acid ester 1, 2 or polyglycerin fatty acid ester 1, 2 was added to the oil or fat composition. An oil and fat composition was obtained.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example. In Tables 3 to 14, Examples 1 to 18, Examples 25 to 37, and Comparative Examples 1 to 19 produce and evaluate margarine using an oil and fat composition, and Examples 19 to 24 and Examples 38 to 43. Manufactured and evaluated shortening using the oil-and-fat composition (M in a table | surface is margarine and S shows shortening).

(Manufacturing of margarine)
0.2 mass part of monoglycerin fatty acid ester is added to 82 mass parts of the oil-fat compositions of Examples 1-18, Examples 25-37, and Comparative Examples 1-19 shown in Tables 3-8, and it adjusts to 70 degreeC. To obtain an oil phase. On the other hand, 1.5 parts by mass of skim milk powder was added to 16.2 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase.

Next, the aqueous phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, 0.1 parts by weight of butter flavor is added, and rapidly cooled and kneaded with a combinator. The margarine of the mixture ratio was obtained.
<Combination of margarine>
Oil and fat composition 82 parts by weight Monoglycerin fatty acid ester 0.2 parts by weight Water 16.2 parts by weight Nonfat dry milk 1.5 parts by weight Butter flavor 0.1 parts by weight

(Manufacturing of shortening)
After adjusting the oil-fat composition of Examples 19-24 and Examples 38-43 shown in Table 4 and Table 7 to 70 degreeC, a butter flavor was added, and it kneaded rapidly with the combinator, and shortening was obtained. .
<Combination of shortening>
Oil and fat composition 99.9 parts by weight Butter flavor 0.1 parts by weight

The margarine and shortening were stored at 10 ° C. for 5 days, and then evaluated as follows.
[Breaking out]
Margarine or Shauning was cut into 3 × 3 × 3 cm squares, and liquid oil oozing when stored for 3 days in a constant temperature bath at 35 ° C. was visually evaluated according to the following criteria.
Evaluation criteria A : No oozing out.
○: Slightly oozing
Δ: There is a oozing.
X: There are many oozes.

[Organization]
5 g of margarine or shortening adjusted to 20 ° C. was taken on a spatula, applied to a stainless steel plate, and the structure was visually evaluated according to the following criteria.
Evaluation criteria A : The surface is glossy and extends smoothly.
○: The surface is slightly glossy and extends smoothly.
Δ: The surface is slightly rough and extends smoothly.
X: There are roughness or grains on the surface, and the elongation is poor.

[Change in hardness over time]
Margarine or shortening was put into a cylindrical container, and the hardness when cut with a spatula and stored at 15 ° C. for 2 to 30 days was measured using a penetrometer so that the surface was flat. Set the tip of the conical cone adapter of AOCS official method Cc16-60 at the position where the margarine or shortening comes into contact with the surface, and the penetro value is 10 times the approach distance (mm) when dropped for 5 seconds. It was used as an index. The change rate of hardness between the 30th day and the 2nd day ((| Penetro value on the 30th day−Penetro value on the second day |) / Penetro value on the 2nd day × 100) Evaluated by criteria.
Evaluation criteria ◎: Less than 15% ○: 15% or more and less than 25% △: 25 or more and less than 35% ×: 35% or more

[Trans acid content]
The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria.
Evaluation criteria ○: Trans acid amount is 0.1 to 5% by mass
X: Trans acid amount exceeds 5 mass%

  The above evaluation results are shown in Tables 9-14.

  From Table 9 to Table 14, the amount of lauric fat (A1) added is 5% by mass or more and less than 30% by mass, and the transesterified fat (A) of lauric fat (A1) and palm fat (A2). And the total proportion of di-saturated triglyceride and tri-saturated triglyceride is 30 to 65% by mass with respect to the total amount of fat and oil, SUS / SSU is 0.1 to 1.5, and the proportion of triglyceride of C40 to C48 is the total amount of fat and oil On the other hand, in Examples 1 to 24 using the fat and oil composition of 5.0 to 30% by mass, the liquid oil oozes out and the change in the hardness of the plastic fat and oil is small, and the stability to high temperature and time is excellent. It was. Moreover, it was confirmed that the oil-fat compositions of Examples 1 to 24 have a good structure and good compatibility. And also in Examples 25-43, oozing out of liquid oil was suppressed. Moreover, the oil-fat composition of an Example had few trans acid amounts.

  In particular, when the iodine value of the transesterified oil (A) is set to 20 to 45, a plastic oil and fat excellent in stability with little change in hardness due to oozing of liquid oil due to high temperature or aging and long-term storage can be prepared. It was.

(Manufacture of bread)
The bread was manufactured using the margarine or shortening manufactured by the oil-fat composition of Examples 1-24 shown in Table 3-Table 5, and Comparative Examples 1-10.

  Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium seed dough.

  After that, add all ingredients other than margarine or shortening blended with main ingredients and medium-sized dough, mix at low speed 3 minutes, medium low speed 3 minutes, then add margarine or shortening, and further at low speed 3 minutes, medium low speed 4 minutes Mixing to obtain bread dough. The soaking temperature was 28 ° C.

Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 45 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 30 minutes.
<Combination of 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 body blended 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 Or shortening 5 parts by weight water 25 parts by weight

The following evaluation was performed on the bread.
[Dispersibility to dough]
When margarine or shortening was added to the dough at the time of bread preparation, the time when the margarine or shortening lump disappeared was visually evaluated.
Evaluation Criteria A +: Dispersed within more than 1 minute to 1 minute 30 seconds.
A: Dispersed within 1 minute 30 seconds to 2 minutes.
○: Dispersed within 2 minutes to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes and 30 seconds to 3 minutes.
X: Dispersed in more than 3 minutes.

[Pan volume]
The baked bread was allowed to cool and then stored at 20 ° C. for 1 day, and then the specific volume was determined by the rapeseed substitution method and evaluated as follows.

Specific volume (ml / g) = bread volume (ml) / bread weight (g)
Evaluation standard ◎: 4.8 or more
○: 4.65 or more and less than 4.8
Δ: 4.5 or more and less than 4.65
X: Less than 4.5

[Bread softness]
After the baked bread was stored at 20 ° C. for 2 days, the softness of the bread was evaluated by 10 panels as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Bread flavor release]
After the baked bread was stored at 20 ° C. for 2 days, the butter flavor release of bread was evaluated according to the following criteria by 10 panelists, and the average score was evaluated.
Evaluation criteria Score 4 points: Flavor release is very fast and the flavor is strong.
3 points: Flavor release is fast and the flavor is strong.
2 points: Flavor release is slightly slow and flavor is slightly diminished.
1 point: Flavor release is slow and flavor is weak.
Average point ◎: Average point is 3.5 or more 〇: Average point is 3 or more and less than 3.5 △: Average point is 2 or more and less than 3 ×: Average point is less than 2

  The above evaluation results are shown in Tables 9 to 11. The composition of the oil and fat composition is also shown in these tables.

  From Table 9 to Table 11, the transesterified fat / oil (A) of the lauric fat / oil (A1) and the palm fat / oil (A2), in which the addition amount of the lauric fat / oil (A1) is less than 30% by mass, and The total ratio of 2-saturated triglyceride and 3-saturated triglyceride is 30 to 65% by mass with respect to the total amount of oil and fat, SUS / SSU is 0.1 to 1.5, and the ratio of C40 to C48 triglyceride is 5 to the total amount of oil and fat. In Examples 1 to 24 using 0 to 30% by mass of the oil and fat composition, it is possible to obtain a fired product having good dispersibility in the dough and having a volume and a soft texture, and the flavor of the fired product is also good. In addition, the liquid oil oozes out and the change in the hardness of the plastic oil and fat is small, and the stability to high temperatures and aging is excellent.

  On the other hand, when transesterified fats and oils 6 to 8 having a large amount of lauric fat (A1) were used, the above results were not obtained as shown in Comparative Examples 1 and 7 to 10. When the triglyceride composition was out of the above range, as shown in Comparative Examples 2 to 6, 8, and 9, the above results were not obtained.

(Manufacture of pound cake)
The pound cake was manufactured using the margarine or shortening manufactured from the oil-fat composition of Examples 25-43 shown in Tables 6-8, and Comparative Examples 11-19.
・ Mixing The sugar batter method was used. Margarine or shortening and super white sugar were rubbed together and the specific gravity was adjusted to 0.75. Thereafter, all the eggs were gradually added together, and finally the flour and baking powder were added together to make the final specific gravity 0.8 to 0.85.
-Weighing 350 g in a pound mold.
-Firing It baked at 165 degreeC for 35 minutes.
<Pound cake formulation>
Soft flour 100 parts by weight Upper white sugar 100 parts by weight Margarine or shortening 100 parts by weight Whole egg 100 parts by weight Baking powder 2 parts by weight

The following evaluation was performed on the cake.
[Dispersibility]
In the sugar batter method, when margarine or shortening and super white sugar were rubbed together, the time when the margarine or shortening mass disappeared was visually evaluated.
Evaluation criteria A +: Dispersed within 15 seconds.
A: Dispersed within 15 seconds to 25 seconds.
○: Dispersed within 25 seconds to 35 seconds.
Δ: Dispersed within 35 seconds to 45 seconds.
X: Dispersed in over 45 seconds.

[Cake softness]
After the baked cake was stored at 20 ° C. for 2 days, the softness of the cake was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Melting the mouth of the cake]
After the baked cake was stored at 20 ° C. for 2 days, the melting of the cake was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Cake flavor release]
After the baked cake was stored at 20 ° C. for 2 days, the butter flavor release of the cake was evaluated according to the following criteria by 10 panelists, and the average score was evaluated.
Evaluation criteria Score 4 points: Flavor release is very fast and the flavor is strong.
3 points: Flavor release is fast and the flavor is strong.
2 points: Flavor release is slightly slow and flavor is slightly diminished.
1 point: Flavor release is slow and flavor is weak.
Average point ◎: Average point is 3.5 or more 〇: Average point is 3 or more and less than 3.5 △: Average point is 2 or more and less than 3 ×: Average point is less than 2

(Manufacture of cookies)
Cookies were produced using margarine and shortening produced from the oil and fat compositions of Examples 25 to 43 and Comparative Examples 11 to 19 shown in Tables 6 to 8.

  The margarine or shortening, powdered sugar, skim milk powder, and salt were thoroughly rubbed with a beater in a mixer, and then the whole egg was rubbed in three portions, and the flour, corn starch, and baking powder were mixed together to obtain a cookie dough. After putting the cookie dough in the refrigerator and taking the retard, the dough was collected, rolled to 5 mm, extracted with a 55 × 55 mm mold, and baked in an oven at 180 ° C. for 11 minutes to obtain a cookie.

After the cookie was coated with tempered chocolate, it was allowed to stand at room temperature for 1 hour to solidify the chocolate to obtain a chocolate coated cookie.
<Cookie formulation>
Soft flour 100 parts by weight Margarine or shortening 35 parts by weight Powdered sugar 50 parts by weight Nonfat dry milk 2 parts by weight Salt 1.5 parts by weight Whole egg 20 parts by weight Baking powder 1.5 parts by weight Corn starch 10 parts by weight

The following evaluation was performed about the said chocolate coating cookie.
[Whitening test]
The state of whitening of the surface (presence of white spots) when the chocolate coated cookie was stored in a constant temperature bath at 20 ° C. for 60 days was evaluated as follows.
Evaluation criteria A : No white spots are observed.
◯: Some white spots are seen.
Δ: Partially white spots are observed.
X: There are many white spots as a whole.

  The above evaluation results are shown in Tables 12-14. The composition of the oil and fat composition is also shown in these tables.

  From Table 12 to Table 14, the transesterified fat / oil (A) of the lauric fat / oil (A1) and the palm fat / oil (A2), in which the addition amount of the lauric fat / oil (A1) is less than 30% by mass, and The total ratio of 2-saturated triglyceride and 3-saturated triglyceride is 30 to 65% by mass with respect to the total amount of oil and fat, SUS / SSU is 0.1 to 1.5, and the ratio of C40 to C48 triglyceride is 5 to the total amount of oil and fat. In Examples 1 to 24 using 0 to 30% by mass of the oil and fat composition, it is possible to obtain a baked product with good dispersibility in the dough and a soft texture, and the baked product has good melting and flavor. In addition, the liquid oil did not bleed out and was excellent in stability to high temperatures and aging.

  On the other hand, when transesterified oils 6 to 8 having a large amount of lauric oil (A1) added were used, the above results were not obtained as shown in Comparative Examples 11 and 16 to 19. When the triglyceride composition was out of the above range, the above results were not obtained as shown in Comparative Examples 12-15, 17, and 18.

Claims (12)

A fat composition for kneading used to knead the dough for the baked product,
Laurinic fats and oils (A1) having a lauric acid content of 30% by mass or more in all constituent fatty acids and 35% by mass or more of fatty acids having 16 or more carbon atoms in all the constituent fatty acids. The transesterified oil and fat (A) with a palm-based oil and fat (A2) that is more than 70% by mass and 95% by mass or less ,
Oils and fats (B) in which the total ratio of triglycerides having 46 total fatty acids and triglycerides having 48 total fatty acids is 1 to 25% by mass;
Containing
The transesterified oil (A) has a content of unsaturated fatty acids having 18 carbon atoms in all constituent fatty acids of 18 to 40 % by mass and an iodine value of 20 to 40,
The content of the transesterified oil and fat (A) is 5 to 65% by mass with respect to the total amount of the oil and fat , and the content of the oil and fat (B) is 35 to 95% by mass,
An oil composition for kneading that satisfies all of the following (i) to (iii):
(i) The total proportion of disaturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and trisaturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 30 to 65 mass% with respect to the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.1 to 1.5.
(iii) The proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 5.0 to 30% by mass with respect to the total amount of fats and oils. The fat-and-oil composition for kneading according to claim 1, wherein the transesterified fat (A) has a content of saturated fatty acids having 12 to 14 carbon atoms in all constituent fatty acids of 7 to 20% by mass . The fat composition for kneading according to claim 1 or 2, wherein the transesterified fat (A) has an iodine value of 2 or less in the lauric fat (A1) . The transesterified fat / oil (A) has an iodine value of 30 to 55 in the palm-based fat / oil (A2) . The fat / oil composition for kneading according to any one of claims 1 to 3 . The oil-and- fat composition for kneading according to any one of claims 1 to 4, wherein the palm-based oil (A2) contains 5 to 45% by mass of extremely hardened oil . The transesterified fat / oil (A) has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of 0.45 to 0.55. Oil composition for embedding. Oil and fat (B) contains at least one kind of oil and fat selected from palm-based oil and fat having an iodine value of 45 to 65, transesterified oil and oil of palm fractionated soft oil, and lard, according to any one of claims 1 to 6. Oil composition for embedding. Furthermore, the oil- fat composition for kneading | mixing in any one of Claim 1 to 7 containing liquid oil (C) . Plastic oil containing only the oil composition for kneading according to any one of claims 1 to 8 as an oil and fat component . A dough for a baked product containing the plastic fat according to claim 9 . A baked product obtained by baking the dough according to claim 10 . Furthermore, from the sorbitan fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more and the polyglyceryl fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more, it contains at least 1 sort (s) selected from. 8. The fat and oil composition for kneading according to any one of 8 .