JP6771967B2 - Fluid oil composition - Google Patents

Description

The present invention relates to a fluid oil / fat composition used in foods.

Traditionally, milk fat has been used to improve the flavor of foods. However, since milk fat has a large amount of crystals at room temperature, those stored at room temperature or low temperature have no fluidity and have a problem in workability.

In addition, due to the slow crystallization of milk fat, it gradually crystallizes during storage at a low temperature and hardens over time, thus maintaining workability during food production, flavor and texture after food production. It's difficult. It has also been proposed to use the milk fat fractionated soft portion, which is a low melting point fraction of milk fat, as a fluid fat and oil (Patent Documents 1 and 2), but the milk fat fractionated soft portion conventionally proposed for addition to foods. All of them contain solid fat at low temperature, and since the solid fat crystallizes slowly, there is a problem that it becomes hard with time like milk fat.

Patent Document 1 describes that milk fat is separated as a method for reducing the saturated fatty acid content of milk fat. In the examples used for foods, those having a solid fat content of 16.8% at a melting point of 16.8 ° C. and 10 ° C. are used, but they crystallize over time, and workability, flavor, and food during food production are used. The feeling and the like change over time.

Patent Document 2 attempts to improve flavor, fluidity, etc. by using fractionated butterfat having an elevated melting point of 20 to 25 ° C. However, since the melting point is high, it crystallizes over time, and work during food production. Changes over time occur in sex, flavor, texture, etc.

Special Table 2011-500074 Japanese Unexamined Patent Publication No. 54-119058 Japanese Unexamined Patent Publication No. 2012-075366 Japanese Patent Publication No. 2008-520201

As described above, all of the conventionally disclosed fluid oil and fat compositions have high viscosity at low temperatures and the like, and improvement in workability is desired, and since separated milk fat containing a large amount of solid fat is used. It crystallizes over time, degrading the milk-derived flavor and texture. For baked products such as confectionery, moist texture is preferred as the texture, and for pudding and the like, smoothness and smoothness are preferred as the texture. However, especially when it is used for foods stored in a refrigerator such as these, there is a problem that the hardness of the separated milk fat changes with time and such a texture is deteriorated. Further, it has been proposed to improve the flavor by adding a low melting point fraction of milk fat to cheese (Patent Documents 1, 3 and 4), but various characteristics after low temperature storage, particularly a change in hardness over time. Various characteristics caused by the above have not been investigated.

The present invention has been made in view of the above circumstances, and has excellent fluidity at low temperature and normal temperature and good workability, and foods to which this is applied or added have good expression of natural milk flavor. It is an object of the present invention to provide a fluid oil / fat composition which has good durability even when stored at low temperature or normal temperature and can improve various characteristics according to the application.

In order to solve the above problems, the fluid oil / fat composition of the present invention is a fluid oil / fat composition that exhibits fluidity at 20 ° C., and is a solid after heating at 60 ° C. and storing at 10 ° C. for 7 days. It is characterized by containing a milk fat separated soft portion having a fat content of 1% or less.

According to the present invention, the fluidity at low temperature or normal temperature is excellent and the workability is good, and the food to which this is applied or added has good expression of natural milk flavor, and even when stored at low temperature or normal temperature. Its sustainability is good, and various characteristics can be improved according to the application.

The present invention will be described in detail below.

The fluid fat-and-fat composition of the present invention contains a milk fat-separated soft portion as fat and oil. The food to which the fluid oil / fat composition of the present invention containing the soft portion of milk fat is added has a strong and good flavor peculiar to milk fat. As the milk fat for preparing the milk fat separation soft part, almost all components other than milk fat were removed from the butter or cream specified by the Ordinance of the Ministry of Milk, etc. (fat ratio 99.3% by mass or more, water content 5% by mass or less). Anhydrous milk fat AMF having a fat ratio of 99.9% by mass or more can be used by inversion of milk fat or cream separated from milk, concentration, and vacuum drying.

Methods for separating the above-mentioned milk fat to obtain a soft portion for separating milk fat include dry separation, solvent separation, and surfactant (emulsification) separation, and these can be separated individually by 1 type or in combination of 2 or more types. ..

In the dry fractionation, the difference in melting point between the high melting point triglyceride and the low melting point triglyceride can be utilized to gradually cool the completely dissolved fat and oil, and the produced crystal portion and liquid portion can be separated and separated. Further, in the dry fractionation, the fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multi-stage fractionation in which the temperature is gradually lowered.

In solvent separation, by utilizing 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 part, which has low solubility in solvent, and then medium melting point part. Let me. After the crystals are sufficiently grown, they can be separated into a crystal portion and a liquid oil portion, and the solvent can be distilled off to obtain the liquid oil portion as a fractionated oil.

In surfactant (emulsification) separation, after dissolving fats and oils, cooling and crystallizing, an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets, and the liquid oil. , A suspension of a solid fat and an aqueous solution, and an excess aqueous solution can be separated into three layers to obtain a fractionated oil.

The milk fat separated soft portion used in the fluid fat and oil composition of the present invention has a solid fat content (SFC) of 1% or less after being heated to 60 ° C. and stored at 10 ° C. for 7 days. The melting point of the butterfat-separated soft portion is preferably 12 ° C. or lower, more preferably 10 ° C. or lower, and further preferably 5 ° C. or lower. Here, the solid fat content and the melting point can be measured by the method described in Examples described later. By using such a butterfat-separated soft portion, the expression of flavor at low temperature or normal temperature can be improved, and the time-dependent change in hardness due to long-term storage can be suppressed. In the following description, what is defined here is simply referred to as "milk fat sorting soft part".

Further, in such a soft part for separating milk fat, if crystals do not precipitate for a long period of time, the hardness does not easily change with time, and the workability and the durability of the flavor and texture of the food are good. It is more preferable that the solid fat content (SFC) after heating to 60 ° C. and storing at 10 ° C. for 3 weeks is 1% or less.

The butterfat-separated soft portion has a strong flavor peculiar to butterfat, and the fluid oil-and-fat composition of the present invention has good flavor expression. In addition, since the amount of crystals at low temperature is small, the fluidity at low temperature and normal temperature is excellent and the workability is good, and the food to which this is applied or added has good expression of natural milk flavor, and at low temperature or normal temperature. Its durability is good even when it is stored, and various characteristics can be improved according to the application.

The fluid fat and oil composition of the present invention may contain other fats and oils together with the milk fat fractionated soft portion. For example, by blending liquid oil, various characteristics can be improved according to the application. For example, the texture such as moisturizing, throatiness, and smoothness is good, and even when stored at low temperature or normal temperature. The sustainability of these textures is good.

Here, the liquid oil is fluid at 5 ° C., for example, a supermarket obtained by separating rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and palm oil. Olein and the like can be mentioned.

The fluid fat and oil composition of the present invention preferably contains 5% by mass or more of the milk fat fractionated soft portion with respect to the total amount of fat and oil. As a result, the food to which it is applied or added can have a good expression of natural milk flavor.

The fluid oil / fat composition of the present invention preferably contains liquid oil in an amount of 95% by mass or less based on the total amount of the oil / fat. As a result, the food to which it is applied or added can have a good expression of natural milk flavor. In addition, various characteristics can be improved according to the application. For example, the texture such as moisturizing, throatiness, and smoothness is good, and these textures are maintained even when stored at low temperature or normal temperature. The sex is good.

The fluid oil / fat composition of the present invention may contain other components such as food additives in addition to the above oils / fats as long as the effects are not impaired.

The viscosity of the fluid oil / fat composition of the present invention is not particularly limited as long as it exhibits fluidity at 20 ° C., but the viscosity measured by the method described in Examples described later is preferably less than 1000 mPa · s. More preferably, when it is less than 500 mPa · s and the whole is in a uniform state, the fluidity at low temperature or normal temperature is excellent and the workability is good.

The fluid oil / fat composition of the present invention is suitable for application to all foods, kneading, dipping, etc. because the hardness does not easily change with time for a long period of time and the fluidity and workability at low temperature and normal temperature are excellent. Can be used.

The fluid oil / fat composition of the present invention is suitable for the following applications. In addition, depending on the application, additives such as emulsifiers can be blended as long as the effects of the present invention are not impaired.

Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactic acid calcium, and stearoyl lactic acid. Examples thereof include sodium and polyoxyethylene sorbitan fatty acid ester.

(Kneading confectionery)
The fluid oil / fat composition of the present invention is suitably used for kneading confectionery. The kneading of the confectionery may be an oil phase alone, or an oil-in-water type or a water-in-oil type emulsified oil / fat composition. Examples of confectioneries include sponge cakes, butter cakes, pound cakes, cake donuts, busses, hot cakes, cakes such as waffles, and confectioneries such as biscuits and cookies.

The baked confectionery using the fluid oil / fat composition of the present invention is rich and has a long-lasting natural milk flavor, and has good moisturizing and long-lasting properties. In addition, baked confectioneries such as sponge cakes can be made into a uniform state by opening the texture as a whole.

The baked confectionery can be obtained by, for example, obtaining a dough by a sugar batter method, a flower batter method, an all-in-mix method, an egg white separate method, or the like, and then baking the dough.

(Kneading bread)
The fluid oil / fat composition of the present invention is suitably used for kneading bread. As the kneading of the bread making, an oil phase alone, an oil-in-water type or a water-in-oil type emulsified oil / fat composition may be used. For example, bread can be produced by producing a dough using the fluid oil / fat composition of the present invention as a raw material and baking the dough. The fluid oil / fat composition of the present invention can be used by kneading it into bread dough.

When the fluid oil / fat composition of the present invention is kneaded into a bread dough and used, the fluid oil / fat composition of the present invention may be kneaded into the dough as it is, or an emulsifier may be added to the fluid oil / fat composition of the present invention. A plastic oil / fat composition obtained by adding a food additive containing the above may be kneaded into the dough. Here, examples of the plastic fat and oil composition include those obtained by adding an emulsifier and a thickener to the fluid fat and oil composition of the present invention under heating, mixing them uniformly, and then quenching and kneading them. Since the fluid oil / fat composition of the present invention does not become too hard even when a large amount of emulsifier is added to form a plastic oil / fat composition, temperature control can be omitted when the composition is added to the dough, and the temperature becomes high. However, since the physical properties do not change easily, it is possible to obtain a plastic oil / fat composition having a wide working temperature range.

The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended in the dough of bakery products, but for example, wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, etc. , Corn flour, rye flour, buckwheat flour, soybean flour and the like.

In addition to the flour and the fluid oil / fat composition of the present invention, the dough can be blended without particular limitation as long as it is usually blended in the dough for bread making. Further, these blending amounts can also be blended without particular limitation in consideration of the range to be blended in the dough for bread making. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed egg products, salts, emulsifiers, plastic fats and oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea. , Matcha, vegetables, fruits, juice, jam, fruit sauce, meat, seafood, beans, kin flour, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning, spice, coloring ingredient, flavor, etc. ..

Examples of bread making include bread, sweet bread, cooked bread, French bread, live red, baguette, roll bread, coppe bread, stolen, panelone, gugelhupf, brioche, donuts and other yeast sweets, and Danish pastry, croissants, pies and other pastries. Can be mentioned.

The bread making using the fluid oil / fat composition of the present invention has a rich and natural milky flavor and has a good texture such as moisturizing and chewy texture and its sustainability, and the fluid oil / fat composition is added. The dough is easy to organize when mixing.

(aerosol)
The fluid oil / fat composition of the present invention is aerosolized and preferably used for coating foods.

The food to which the aerosol using the fluid oil / fat composition of the present invention is applied is not particularly limited, but it is a baked food such as biscuits, breads, rice crackers, snacks, etc., meat potatoes, and pork stew. Boiled foods such as, stir-fried rice, stir-fried vegetables and the like are preferable.

The propellant for the aerosol may be a compressed gas that is substantially harmless to the body, and for example, the aerosol can be produced by pressurizing and filling the propellant gas.

The aerosol using the fluid oil / fat composition of the present invention is uniformly applied to the surface when it is sprayed on foods and cooking utensils. In particular, when sprayed on foods, it soaks into foods, improves gloss, and maintains a rich and natural milky flavor.

(Release oil)
The fluid oil / fat composition of the present invention is suitably used for release oil.

The release oil using the fluid oil / fat composition of the present invention includes breads, baked confectioneries, Western confectioneries such as cakes, confectioneries such as doll-yaki, taiyaki, and Japanese confectionery such as dorayaki, especially dough. It is used by applying it to a mold, top plate, etc. in the production of foods containing starch, protein, sugar, etc.

The release oil using the fluid oil / fat composition of the present invention is suitable for the liquid / fluid type because it suppresses clogging of the nozzle during spray spraying and has good handleability. When the release oil is applied with a brush or spray, various airless spray guns and various devices such as greasers can be used.

In addition, the flavor of the emulsifier can be masked to obtain a food having a good flavor.

(Frozen dessert)
The fluid oil / fat composition of the present invention is suitably used for frozen desserts.

Examples of frozen desserts include ice cream, sorbet, pudding, mousse, bavarois, jelly, yogurt and the like.

The frozen dessert using the fluid oil and fat composition of the present invention has a rich and natural milk flavor, and when used for ice cream, it quickly hardens with an ice creamer and has good workability, making it hard and difficult to eat. , It's not sticky and hard to eat. The pudding using the fluid oil / fat composition of the present invention has a rich and natural milky flavor, and is smooth and smooth.

(Kneading side dish)
The fluid oil / fat composition of the present invention is suitably used for kneading prepared foods.

Examples of prepared foods include processed livestock products such as hamburgers and meatballs, steamed foods such as dumplings and meatballs, and fried foods such as spring rolls and croquettes.

Since the fluid oil / fat composition of the present invention has excellent fluidity at low temperature and normal temperature, for example, when the oil / fat is added and mixed with meat when producing a hamburger or meatball, it is heated to dissolve the oil / fat. There is no need to do anything, and the meat does not easily denature. In addition, the prepared food used has good softness and ease of loosening, and has good flavor such as richness and juiciness and its durability.

(seasoning)
The fluid oil / fat composition of the present invention is suitably used as a seasoning.

Examples of seasonings include mayonnaise, dressing, roux for curry and stew, sauce, noodle soup, hot pot soup, mustard, demiglas sauce, white sauce, tomato sauce, tartar sauce, hollandaise sauce and the like.

The seasoning using the fluid oil / fat composition of the present invention is smooth, has a good texture, is rich, and has a long-lasting flavor. Sour seasonings such as mayonnaise and dressings have a natural sourness.

(Powdered fats and oils)
The fluid oil / fat composition of the present invention is preferably used for powdered oil / fat. By using the fluid oil / fat composition for powdered oil / fat, the storage stability and workability are further improved, and when used in various foods, the dispersibility is improved, and the flavor and texture of the fluid oil / fat composition are improved. The effect of the sensation is maintained.

The powdered oil and fat is an oil-in-water emulsion obtained by adding the fluid oil and fat composition of the present invention as an oil phase to an aqueous phase containing a powdered base material, stirring with a homomixer or the like, and homogenizing with a homogenizer or the like. After that, it can be obtained by drying and powdering.

As a method for drying and powdering the oil-in-water emulsion, generally known spray drying method, vacuum freeze drying method, vacuum drying method and the like can be used.

Examples of the powdered base material include milk protein, soybean protein, wheat protein, whole-fat milk powder, defatted milk powder, whey powder, butter milk powder, collagen, gelatin and other proteins, decomposition products of these proteins, glucose, fructose and galactose. , Monosaccharides such as mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as starch, dextrin and oligosaccharides, thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.

As the powdered fat and oil, an emulsifier as described above can be used if necessary. When an emulsifier is added to powdered fats and oils, the oil-soluble emulsifier is usually added to the oil phase and the water-soluble emulsifier is added to the aqueous phase. Antioxidants, colorants, flavors and the like may be appropriately added to the oil phase and the aqueous phase.

The powdered fats and oils can contain, for example, the fluid fats and oils composition of the present invention, a powdered base material, water, and other components if necessary. An example of a method for producing powdered fats and oils will be described below.

In the emulsification step, each of the above raw materials is put into a stirring tank of an emulsifier, stirred and mixed, and then homogenized with a pressure homogenizer.

The blending ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of the fat and oil and the powdered base material.

The compounding procedure is not particularly limited, but for example, the powdered base material is dispersed in water at room temperature, stirred under heating to completely dissolve the powdered base material, and then stirred with a homomixer while stirring the fluid oil / fat composition of the present invention. It is possible to emulsify by dropping a product obtained by heating and dissolving the product.

The oil droplet size of the obtained emulsion is refined by supplying it to a pressure homogenizer. For example, a commercially available pressure homogenizer can be used to homogenize by applying a pressure of about 10 to 250 kgf / cm ² , and the oil droplet size can be made finer.

Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, high-temperature hot air is blown into the tank of the spray dryer, and the emulsion is sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer method or a nozzle method can be used.

Next, the powdered fats and oils can be produced by taking out the spray-dried powder from the tank of the spray-dryer and then cooling it with cold air while transporting it in a vibrating flow tank or the like. It should be noted that a heat sterilization step or the like can be provided at an appropriate time.

Such powdered fats and oils are dried oil-in-water emulsions, and when added to water, they become the original oil-in-water emulsions and the oil droplets are redispersed. The median diameter of the oil droplet is, for example, 0.3 to 2 μm. It is preferably 0.5 to 1.2 μm.

Due to the powdered fats and oils using the fluid fat and oil composition of the present invention, the baked confectionery has a rich and natural milky flavor and is well moisturized. In addition, baked confectioneries such as sponge cakes can be made into a uniform state by opening the texture as a whole. The pudding using the fluid oil / fat composition of the present invention is rich and has a long-lasting natural milky flavor, and is smooth and smooth. In addition, the soups and beverages using the powdered fats and oils of the present invention as a raw material have a rich and natural milk flavor, and in beverages such as coffee and cocoa, a soft texture can be maintained even during creaming. ..

(Cheese-like food)
The fluid oil / fat composition of the present invention is suitably used for cheese-like foods.

The cheese-like food to which the fluid oil / fat composition of the present invention is added has little change in hardness after low-temperature storage, has a rich and natural milky flavor even after low-temperature storage, and has a soft texture and is taken out of the refrigerator. It is easy to eat immediately, is smooth and has a pleasant mouthfeel, and the appearance of cheese-like foods after shredding is smooth and glossy. There is little exudation of fats and oils after shredding of cheese-like foods.

The cheese-like food in which the fluid oil / fat composition of the present invention is used is one that has both the flavor and physical properties of cheese, and is not particularly limited as long as it is a food containing cheese. For example, the Ordinance of the Ministry of Health, Labor and Welfare Examples include processed cheese, cheese foods, foods made from milk or dairy products, and foods made from them, which are described in (Ministry Ordinance on Ingredient Standards for Milk and Dairy Products) and Fair Competition Code. Processed cheese is a mixture of one or several types of natural cheese (cheddar cheese, Gouda cheese, etc.), heated, and processed. For example, natural cheese can be crushed, added to warm water together with the fluid oil / fat composition of the present invention, emulsified, filled, and cooled for production. A cheese food is prepared by crushing, mixing, heating and melting one or more kinds of natural cheese or processed cheese, and emulsifying the cheese, and the weight of cheese in the product is 51% or more. Foods made from milk or dairy products are prepared by crushing, mixing, heating and melting one or more types of natural cheese or processed cheese, and emulsifying them. The weight of cheese in the product is 51. It means less than%.

The cheese-like foods according to the present invention include, for example, dairy products, sodium caseinate, lecithin, phosphates, citrates, pH adjusters, sugars, stabilizers, as long as the effects of the present invention are not impaired. , Flavors, colorants, preservatives, etc. can be added.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In addition, the compounding amount shown in each table below represents a part by mass.
1. 1. Measuring method The melting point of the soft part of milk fat separation was measured by the standard fat analysis method (Japan Oil Chemicals Society) "3.2.2.2-2013 melting point (rising melting point)".

The solid fat content was measured by the standard fat analysis method (Japan Oil Chemicals Society) "2.2.9-2013 solid fat content (NMR method)". In addition, the temperature condition of the reference fat analysis method is changed (holding at 0 ° C ± 2 ° C for 30 minutes, holding at 26 ° C ± 0.2 ° C for 30 minutes, and then holding at 0 ° C ± 2 ° C for 30 minutes. (Excluded), after holding at 60 ° C. ± 0.2 ° C. for 30 minutes, storing at 10 ° C. for 7 days and 3 weeks for measurement.

2. Oil and fat compositions Oil and fat compositions 1 to 12 were prepared according to the formulations shown in Table 1.
(Butterfat sorting soft parts 1-3)
The milk fat was separated by a conventional method to obtain a soft part. Three types of melting points (5 ° C, 10 ° C, 18 ° C) were used as the butterfat sorting soft portion. Regarding these, SFC at 10 ° C. measured according to the standard fat analysis method, SFC measured at 60 ° C. ± 0.2 ° C. for 30 minutes and then stored at 10 ° C. for 7 days, and 60 ° C. ± 0.2. Table 2 shows the SFC values measured after holding at ° C for 30 minutes and storing at 10 ° C for 3 weeks. The milk fat (melting point 32.5 ° C) and rapeseed oil used in the comparative example were also measured by the standard fat analysis test method, holding at 60 ° C ± 0.2 ° C for 30 minutes, and then storing at 10 ° C for 7 days and 3 weeks. The SFC value at 10 ° C. was shown.

In addition, the mixing ratio of the butterfat-separated soft parts 1 and 2 and the rapeseed oil was changed as shown in Tables 3 and 4, and as described above, the mixture was held at 60 ° C ± 0.2 ° C for 30 minutes and then kept at 5 ° C or 10 ° C for 7 days. And the SFC value measured after storage for 3 weeks was measured. Table 3 shows the SFC value at 5 ° C. and Table 4 shows the SFC value at 10 ° C.

３．評価
実施例および比較例の各試料について下記の評価を行った。

3. 3. Evaluation The following evaluations were performed for each sample of Examples and Comparative Examples.

In the evaluation below, the panel conducted a five-flavor (sweet, acid, salt, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and in each test. Ten men and ten women in their 20s and 40s who were judged to be suitable were selected.

3-1. Evaluation of fluid oil and fat composition and confectionery and bread making using it (Table 5)
<Preparation of fluid oil and fat composition>
In Table 5, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.
The following evaluations were made on the fluid oil and fat compositions shown in Table 5.

[Liquidity]
The fluid oil / fat composition whose temperature was adjusted to 20 ° C. or 15 ° C. was measured with a vibration viscometer (SV-10 type manufactured by A & D Co., Ltd.), and the fluidity was evaluated according to the following criteria.
Evaluation Criteria ⊚: The viscosity is less than 500 mPa · s and the whole is in a uniform state.
◯: The viscosity is 500 mPa · s or more and less than 1000 mPa · s, and the whole is in a uniform state.
X: The viscosity is 1000 mPa · s or more, or the viscosity is less than 1000 mPa · s and the whole is non-uniform.

<Making rusks> (Table 5)
A thin slice of French bread was dried and baked, and then an appropriate amount of a fluid oil / fat composition stored at 20 ° C. was applied with a brush. It was dried and baked again to obtain rusks. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.

[Workability]
The workability when the fluid oil / fat composition was applied with a brush was evaluated according to the following criteria.
Evaluation Criteria ⊚: Evenly adheres to the brush and has no coating spots.
Δ: It adheres unevenly to the brush and has coating spots.
X: Cannot be painted with a brush.

[Rusk flavor]
After storing the rusk at 20 ° C. for 3 days, the panel was tasted by 20 people, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

<Preparation of bread rolls coated with a fluid oil / fat composition>
A bread roll was produced by the following formulation and process.
<Bread formulation and process>
・ Medium seed combination Strong flour 70 parts by mass East 3 parts by mass East food 0.1 parts by mass Water 40 parts by mass ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 2 minutes (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ℃ Humidity 75% 3 hours ・ Main kneading combination Strong flour 30 parts by mass White sugar 18 parts by mass Salt 1.2 parts by mass Non-fat dry milk 3 parts by mass Whole egg 6 parts by mass Shortening 10 parts by mass Water 16 parts by mass ・Kneading process (add all materials and medium-sized dough mixed with this kneading)
Mixing Low speed 3 minutes Medium low speed 4 minutes Oil addition
Low speed 2 minutes Medium low speed 6 minutes
Kneading temperature 28 ℃
Floor time 28 ℃ 20 minutes Fabric division 50g
Bench time 28 ℃ 20 minutes
Molding Rolled to 5 mm with a mulder and molded into a roll mold. Hoiro Room temperature 38 ° C Humidity 80% 60 minutes Baking 200 ° C 9 minutes Roll pan (1): After proofing, apply an appropriate amount of fluid oil / fat composition stored at 20 ° C on the surface with a brush. , Baked.
Roll pan (2): Immediately after firing or after the rough heat was removed, an appropriate amount of a fluid oil / fat composition stored at 20 ° C. was applied to the surface with a brush.

[Workability]
The workability of the roll pan (1) or (2) was evaluated according to the following criteria.
Evaluation Criteria ⊚: Evenly adheres to the brush and has no coating spots.
Δ: It adheres unevenly to the brush and has coating spots.
X: Cannot be painted with a brush.

[Flavor of bread rolls]
The rolls (1) or (2) were stored at 20 ° C. for 1 day, then tasted by 20 panels, and their flavors were evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

<Making Gugelhupf> (Table 5)
<Mixing>
・ Strong powder 50 parts by mass Weak powder 50 parts by mass White sugar 20 parts by mass Salt 1.5 parts by mass Whole egg 30 parts by mass Margarine 35 parts by mass Yeast 6 parts by mass Whip cream 15 parts by mass Brandy 5 parts by mass Baking powder 1 part by mass Water 17 parts by mass Part <Manufacturing method>
Mixing Low speed 3 minutes Medium high speed 3 minutes High speed 2 minutes
Introducing margarine
Low speed 2 minutes Medium high speed 2 minutes High speed 2 minutes Kneading temperature 24 ° C
Fermentation time 1 hour Dough division 15g
Bench time 20 minutes
Molded ring-shaped proofer 35 ℃ Humidity 75% 35 minutes Baking 180 ℃ 15 minutes <Finishing>
Immediately after firing, it is immersed in a fluid oil / fat composition stored at 20 ° C.

[Workability]
The workability when immersed in the fluid oil / fat composition was evaluated according to the following criteria.
Evaluation Criteria ◎: Evenly soaked and soaked well.
Δ: It is pickled unevenly and does not soak well.
×: Does not soak.

[Gugelhupf flavor]
The above gugelhupf was stored at 20 ° C. for 3 days and then tasted, and the panel was tasted by 20 people, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

<Making a sponge cake using a fluid oil / fat composition>
Whole eggs and white sugar were mixed in a mixer bowl, heated to 40 ° C. in a water bath, and then foamed to a specific gravity of 0.25. Further, the cake flour was added and mixed, and then the fluid oil and fat composition was added and mixed, and the mixture was placed in a No. 7 round shape and baked at 170 ° C. for 30 minutes. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.
<Sponge cake combination in Table 5>
Liquid oil and fat composition 30 parts by mass Whole egg 200 parts by mass White sugar 120 parts by mass Soft flour 100 parts by mass

[Workability of sponge cake]
The workability when added to the dough was evaluated according to the following criteria.
Evaluation Criteria ⊚: Since the fluidity is good, it can be added as it is, and the dispersibility in the dough is also good.
Δ: Since the fluidity is rather good, it can be added as it is, but the dispersibility in the dough is not good.
X: Since the fluidity is poor, it must be added to the dough after being heated and melted.

[Sponge cake flavor 10 ℃]
A sponge cake using the fluid oil / fat composition was stored at 10 ° C. for 3 days, then tasted by 20 panels, and its flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of sponge cake 10 ℃]
A sponge cake using the fluid oil / fat composition was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a decoy ○: 10 to 15 out of 20 people evaluated that they had a decoy △: 6 to 9 out of 20 people evaluated that they had a decoy Evaluation ×: Less than 5 out of 20 people evaluated that there was a moist

The above evaluation results are shown in Table 5.

３−２．乳化剤含有流動状油脂組成物とそれを使用した製菓の評価（表６〜表８）
＜乳化剤含有流動状油脂組成物および乳化型流動状油脂組成物の作製＞
表６、表７では、表１に示す油脂配合で調合した油脂を、７０℃まで加熱したのち、乳化剤を添加して溶解させた。１５℃まで急冷しながら混合して乳化剤を添加した流動状油脂組成物を得た。得られた乳化剤含有流動状油脂組成物は２０℃で保管した。

3-2. Evaluation of emulsifier-containing fluid oil and fat composition and confectionery using it (Tables 6 to 8)
<Preparation of emulsifier-containing fluid oil / fat composition and emulsified fluid oil / fat composition>
In Tables 6 and 7, the fats and oils prepared with the fats and oils blended in Table 1 were heated to 70 ° C. and then an emulsifier was added to dissolve them. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. and adding an emulsifier. The obtained emulsifier-containing fluid oil / fat composition was stored at 20 ° C.

In Table 8, the fluid oil / fat composition was heated to 70 ° C., and then an emulsifier was added to dissolve it. After adding water, the mixture was stirred at high speed to obtain a water-in-oil fluid oil / fat composition. An emulsifier was added by mixing while quenching to 10 ° C. to obtain an emulsified fluid oil / fat composition. The obtained emulsified fluid oil / fat composition was stored at 10 ° C.
The above emulsifier-containing or emulsified liquid oil / fat composition was evaluated as follows.

[Liquidity]
The fluid oil / fat composition whose temperature was adjusted to 20 ° C. or 10 ° C. was measured with a vibration viscometer (SV-10 type manufactured by A & D Co., Ltd.), and the fluidity was evaluated according to the following criteria.
Evaluation Criteria ⊚: The viscosity is less than 500 mPa · s and the whole is in a uniform state.
◯: The viscosity is 500 mPa · s or more and less than 1000 mPa · s, and the whole is in a uniform state.
X: The viscosity is 1000 mPa · s or more, or the viscosity is less than 1000 mPa · s and the whole is non-uniform.

<Making a sponge cake using a fluid oil / fat composition>
In Tables 6 and 8, whole eggs were put in a mixer bowl, mixed, and heated to 25 ° C. in a water bath. A foamable emulsified oil and fat, an emulsifier-containing or emulsified liquid oil and fat composition, and white sugar were added and mixed, and then a soft flour and baking powder were added to foam to a specific gravity of 0.45. After combining with a spatula, it was placed in a No. 7 round shape and baked at 170 ° C. for 35 minutes. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.
<Sponge cake combination in Tables 6 and 8>
Emulsifier-containing or emulsified fluid oil / fat composition 10 parts by mass Foaming emulsified oil / fat 15 parts by mass Whole egg 160 parts by mass White sugar 110 parts by mass Weak powder 100 parts by mass Baking powder 2 parts by mass Water 20 parts by mass

In Table 7, whole eggs were put into a mixer bowl, mixed, heated to 25 ° C. in a water bath, and an emulsifier-containing fluid oil / fat composition, white sugar and salt were added and foamed to a specific gravity of 0.35. The cake flour and baking powder were added and mixed, and water was further added and mixed to a specific gravity of 0.50. It was placed in a No. 7 round shape and fired at 165 ° C. for 38 minutes. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.
<Sponge cake combination in Table 7>
Emulsifier-containing fluid oil / fat composition 40 parts by mass Whole egg 150 parts by mass White sugar 110 parts by mass Salt 0.4 parts by mass Soft flour 100 parts by mass Baking powder 0.5 parts by mass Water 32 parts by mass

The following sponge cake flavors and textures were evaluated for the emulsifier-containing or emulsified fluid oil and fat compositions shown in Tables 6 to 8. The following sponge cake textures were evaluated for the emulsifier-containing fluid oil and fat compositions shown in Tables 6 and 7.

[Sponge cake structure]
The cut surface of the sponge cake using the above-mentioned fluid oil / fat composition was vertically bisected, and the structure was visually observed and evaluated according to the following criteria.
Evaluation criteria ◎: The texture is open and uniform throughout △: Cores with crushed bubbles are seen in some parts ×: Many cores with crushed bubbles are seen

[Sponge cake flavor 10 ℃]
A sponge cake using the above-mentioned fluid oil / fat composition was stored at 10 ° C. for 3 days, then tasted by 20 panels, and its flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of sponge cake 10 ℃]
A sponge cake using the above-mentioned fluid oil / fat composition was stored at 10 ° C. for 3 days, then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a decoy ○: 10 to 15 out of 20 people evaluated that they had a decoy △: 6 to 9 out of 20 people evaluated that they had a decoy Evaluation ×: Less than 5 out of 20 people evaluated that there was a moist

The above evaluation results are shown in Tables 6 to 8.

３−３．流動状油脂組成物とそれを使用した製パンの評価（表９、表１０）
＜流動状油脂組成物の作製＞
表９では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-3. Evaluation of fluid oil and fat composition and bread making using it (Tables 9 and 10)
<Preparation of fluid oil and fat composition>
In Table 9, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

<Preparation of bread rolls using a fluid oil and fat composition>
Using the fluid oil and fat composition, a roll pan was produced by the following formulation and process.
<Bread formulation and process>
・ Medium seed combination Strong flour 70 parts by mass East 3 parts by mass East food 0.1 parts by mass Water 40 parts by mass ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 2 minutes (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ℃ Humidity 75% 3 hours, main kneading combination Strong flour 30 parts by mass Fine white sugar 18 parts by mass Salt 1.2 parts by mass Non-fat dry milk 3 parts by mass Whole egg 6 parts by mass Fluid oil and fat composition 10 parts by mass Water 16 Mass part / main kneading process (add all materials and medium-sized dough mixed with main kneading)
Mixing Low speed 3 minutes Medium low speed 6 minutes Kneading temperature 28 ℃
Floor time 28 ℃ 20 minutes Fabric division 50g
Bench time 28 ℃ 20 minutes
Molding Rolled to 5 mm with a mulder and molded into a roll mold. Room temperature 38 ℃ Humidity 80% 60 minutes Baking 200 ℃ 9 minutes

[Flavor of bread rolls 20 ℃]
The roll bread prepared in the above step was stored at 20 ° C. for 1 day, then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of bread rolls 10 ℃]
The roll bread prepared in the above step was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a decoy ○: 10 to 15 out of 20 people evaluated that they had a decoy △: 6 to 9 out of 20 people evaluated that they had a decoy Evaluation ×: Less than 5 out of 20 people evaluated that there was a moist

[Texture of bread rolls 20 ° C]
The roll bread prepared in the above step was stored at 20 ° C. for 1 day, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a chewy feeling ○: 10 to 15 out of 20 people evaluated that they had a chewy feeling △: 6 to 9 out of 20 people evaluated that they had a chewy feeling Evaluated as having a chewy feeling ×: Less than 5 out of 20 people evaluated as having a chewy feeling

[Easy to organize the fabric]
In the above-mentioned main kneading step, the ease of cohesion of the dough when the fat and oil composition was added and mixed was evaluated.
Evaluation criteria ◎: Very smoothly organized ○: Smoothly organized △: Slowly organized ×: Poorly organized

The above evaluation results are shown in Table 9.

＜流動状油脂組成物およびショートニングの作製＞
表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

<Preparation of fluid oil and fat composition and shortening>
The fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

In Table 10, the emulsifier and thickener were added while adjusting the temperature of the fluid oil / fat composition to 75 ° C. and stirring with a propeller stirrer. After mixing uniformly, shortening was obtained by quenching and kneading with a combinator. The resulting shortening was stored at 10 ° C.

<Making bread using shortening>
Using the above shortening, bread was produced by the following formulation and process.
<Bread formulation and process>
・ Medium seed combination Strong flour 70 parts by mass East 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ℃ Humidity 75% 4 hours, main kneading combination Strong flour 30 parts by mass Fine white sugar 6 parts by mass Salt 1.8 parts by mass Non-fat powder milk 2 parts by mass The shortening 3 parts by mass Water 25 parts by mass, main kneading process Add all ingredients of kneading and all medium dough)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Introduce shortening), low speed 3 minutes Medium low speed 4 minutes Kneading temperature 28 ℃
Floor time 28 ℃ 20 minutes Fabric division 230g
Bench time 28 ℃ 20 minutes Molded with a mulder and rolled to 5mm
Make a U shape and pack 6 bottles in a Pullman shape. Room temperature 38 ° C Humidity 80% 40 minutes Baking 200 ° C 40 minutes

[Pain de mie flavor 10 ° C]
After storing the bread using the above shortening at 10 ° C. for 3 days, 20 people on the panel tasted it, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Easy to organize the fabric]
In the above main kneading step, the ease of cohesion of the dough when mixing by adding shortening stored at 10 ° C. was evaluated.
Evaluation criteria ◎: Very smoothly organized ○: Smoothly organized △: Slowly organized ×: Poorly organized

The above evaluation results are shown in Table 10.

３−４．流動状油脂組成物を使用したエアゾールの評価（表１１、表１２）
＜流動状油脂組成物およびエアゾールの作製＞
表１１では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-4. Evaluation of aerosols using the fluid oil and fat composition (Tables 11 and 12)
<Preparation of fluid oil / fat composition and aerosol>
In Table 11, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

In Table 12, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. The mixed fats and oils were heated to 70 ° C., and then an emulsifier was added to dissolve them. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. and adding an emulsifier. The obtained emulsifier-containing fluid oil / fat composition was stored at 20 ° C.

The above-mentioned fluid oil / fat composition was filled in a tin can container under the conditions of 70% and LPG as a propellant at 30% (volume conversion) to make an aerosol. The obtained aerosolized fluidized oil and fat composition was stored at 5 ° C. and 20 ° C.

The following evaluations were performed on the aerosols using the fluid oil and fat compositions shown in Tables 11 and 12.

[Spray state]
The aerosol stored at 5 ° C. and 20 ° C. for 3 weeks was sprayed onto the paper from a distance of 30 cm for a certain period of time, and the sprayed state was confirmed according to the following criteria.
Evaluation criteria ⊚: Uniformly sprayed and sprayed area is good Δ: Sprayed but uneven and poor sprayed area ×: Cannot be sprayed

<Making a rusk coated with aerosol>
A thin slice of French bread was dried and baked, and then an appropriate amount of aerosol was sprayed. It was dried and baked again to obtain rusks. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.

[Rusk flavor]
The aerosol-coated rusks were stored at 20 ° C. for 3 days, then tasted by 20 panels, and their flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

<Making rolls coated with aerosol>
The roll pan was fired in the same manner as in the roll pan (2) described in 3-1 and the aerosol was sprayed on the surface after the rough heat was removed. It was placed in a plastic bag and stored at 20 ° C.

[Appearance of bread rolls]
The roll pan coated with the aerosol was stored at 20 ° C. for 1 day, and then the appearance was evaluated.
Evaluation Criteria ◎: Uniformly sprayed and soaked into the bread surface, and has good gloss ○: Uniformly sprayed, but oils and fats are unevenly floating on the bread surface, and the gloss is inferior △: Although sprayed , Non-uniform and inferior in gloss ×: Cannot be sprayed

[Flavor of bread rolls]
After storing the roll pan coated with the aerosol at 20 ° C. for 1 day, 20 people on the panel tasted it, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

The above evaluation results are shown in Tables 11 and 12.

３−５．流動状油脂組成物を使用した離型油の評価（表１３）
＜離型油の作製＞
表１３では、表１に示す油脂配合で調合した油脂を、７０℃に加熱後、レシチンを添加し溶解させ、２０℃まで急冷し、乳化剤を含有した流動状油脂組成物として離型油を得た。

3-5. Evaluation of mold release oil using fluid oil / fat composition (Table 13)
<Making mold release oil>
In Table 13, the fats and oils prepared with the fats and oils blended in Table 1 are heated to 70 ° C., then lecithin is added to dissolve them, and the mixture is rapidly cooled to 20 ° C. to obtain a release oil as a fluid fat and oil composition containing an emulsifier. It was.

[Liquidity]
The release oil stored at 5 ° C. for 1 week was measured with a vibration viscometer (SV-10 type manufactured by A & D Co., Ltd.), and the fluidity was evaluated according to the following criteria.
Evaluation Criteria ⊚: Viscosity less than 500 mPa · s ○: Viscosity 500 mPa · s or more and less than 750 mPa · s Δ: Viscosity 750 mPa · s or more and less than 1000 mPa · s ×: Viscosity 1000 mPa · s or more

<Making cake dough>
The following cake dough formulations were mixed and stirred at low speed for 1 minute and at high speed for 2 minutes and 30 seconds to obtain cake dough.
<Cake dough combination>
Weak flour 100 parts by mass Sugar 110 parts by mass Whole egg 130 parts by mass Cake foaming agent 15 parts by mass Baking powder 1 part by mass Water 30 parts by mass

2 gg of the release oil was applied to the cake mold with a brush, and the cake dough was poured and baked, and the following evaluation was performed.

[Masking of mold release oil]
After adjusting the temperature of the cake to 20 ° C., 20 people on the panel tasted the cake, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the flavor of the emulsifier was not felt and the flavor was good. ○: 10 to 15 out of 20 people did not feel the flavor of the emulsifier and the flavor was good. Evaluation: Δ: 6 to 9 out of 20 people did not feel the flavor of the emulsifier and evaluated it as having a good flavor. ×: Less than 5 out of 20 people did not feel the flavor of the emulsifier and had a flavor. Is evaluated as good

[Nozzle clogging]
Using a spray gun (Anest Iwata airless unit ALS122 type), attach an NT2505 nozzle, spray the release oil at a working pressure of 1 to ² kg / cm ² for 15 seconds, and then place it in a room at 20 ° C for 30 minutes. It was evaluated in the state when the release oil was sprayed again under the same conditions.
Evaluation criteria ◎: No stress and no problem in spray state ○: Slightly stressed but no problem in spray state △: Stress is felt but there is no problem in spray state ×: Nozzle is clogged and difficult to apply

The above evaluation results are shown in Table 13.

３−６．流動状油脂組成物を使用したプリン、アイスクリームの評価（表１４、表１５）
＜流動状油脂組成物の作製＞
表１４、表１５では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-6. Evaluation of pudding and ice cream using the fluid oil and fat composition (Tables 14 and 15)
<Preparation of fluid oil and fat composition>
In Tables 14 and 15, the fats and oils prepared with the fats and oils blended in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

<Making a pudding using a fluid oil / fat composition>
Milk, egg yolk and water were mixed with a homomixer. White sugar, skim milk powder, gelling agent, salt, and fluid oil / fat composition were added, and the mixture was heated to 70 ° C. with stirring with a homomixer. After filling the container, it was cooled to 10 ° C. and stored at 10 ° C.
<Mixing of pudding>
White sugar 40 parts by mass Skim milk powder 9 parts by mass Gelling agent 1.5 parts by mass Salt 0.3 parts by mass Milk 90 parts by mass Egg yolk 4.5 parts by mass Fluid fat composition 5 parts by mass Water 140 parts by mass

The following pudding flavors and textures were evaluated for the fluid oil and fat compositions shown in Table 14.
[Purin flavor]
The pudding using the fluid oil and fat composition was stored at 10 ° C. for 3 days, then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of pudding]
The pudding using the fluid oil and fat composition was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that smooth and smooth throat ○: 10 to 15 out of 20 people evaluated that smooth and smooth throat was good △: 6 to 9 out of 20 people However, it was evaluated that it was smooth and smooth. ×: Less than 5 out of 20 people evaluated it as smooth and smooth.

The above evaluation results are shown in Table 14.

＜アイスクリームの作製＞
１．水とグリセリン脂肪酸エステルを８０℃まで加熱して溶かす。
２．１に流動状油脂組成物をゆっくりと入れ、７０００ｒｐｍで５分撹拌。
３．鍋に卵黄とグラニュー糖を入れ、ホイッパーで白くなるまでよく混ぜる。
４．３に牛乳を加える。
５．４に２を入れ、ナップ状態（軽く息を吹きかけると波型になる）まで軽く加熱する。
６．ひと肌まで冷ましたのち、アイスクリーマーにセットし、冷却する。
〈アイスクリーム配合〉
グラニュー糖 １３質量部
卵黄 １２質量部
牛乳 ４５質量部
グリセリン脂肪酸エステル ０．１５質量部
水 １７．８５質量部
流動状油脂組成物 １２質量部

<Making ice cream>
1. 1. Heat water and glycerin fatty acid ester to 80 ° C to dissolve.
Slowly add the fluid oil / fat composition to 2.1 and stir at 7000 rpm for 5 minutes.
3. 3. Put egg yolk and granulated sugar in a pan and mix well with a whipper until white.
Add milk to 4.3.
Put 2 in 5.4 and heat lightly until it is in a napped state (it becomes wavy when you blow lightly).
6. After cooling down to one skin, set it in an ice creamer and cool it.
<Ice cream combination>
Granulated sugar 13 parts by mass Egg yolk 12 parts by mass Milk 45 parts by mass Glycerin fatty acid ester 0.15 parts by mass Water 17.85 parts by mass Fluid fat composition 12 parts by mass

The following ice creams were evaluated for the fluid oil and fat compositions shown in Table 15.

[Workability]
An ice cream using the fluid oil / fat composition was prepared by the above method, and the ease of solidification with an ice creamer was evaluated according to the following criteria.
Evaluation Criteria ◎: Quick lumping Good workability ○: Good lumping and slightly good workability △: Slightly slow lumping and slightly poor workability ×: Slow lumping and poor workability

[Physical properties Easy to put in a spoon]
After storing the ice cream using the fluid oil / fat composition at −20 ° C. for 1 week, the ice cream was immediately sampled by 20 panels at room temperature, and the ease of inserting the spoon was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that it was easy to enter and eat ○: 10 to 15 out of 20 people evaluated that it was easy to enter and eat △: 6 to 9 out of 20 people Evaluation that it is easy to enter and eat ×: Less than 5 out of 20 people evaluated that it is easy to enter and eat

[Flavor]
The ice cream using the fluid oil / fat composition was stored at −20 ° C. for 1 day, then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

The above evaluation results are shown in Table 15.

３−７．流動状油脂組成物を使用したハンバーグの評価（表１６）
＜流動状油脂組成物の作製＞
表１６では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-7. Evaluation of hamburger steak using fluid oil and fat composition (Table 16)
<Preparation of fluid oil and fat composition>
In Table 16, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

<Making hamburger steak>
1. 1. Add soy protein rehydrated to minced meat and mix. Add the remaining ingredients and mix. 3. Divide into about 50g and mold. 4. After baking, freeze and store for 1 day or more. Warm in the microwave and store at 20 ° C for 3 hours <Hamburger steak>
100 parts by mass of ground beef and pig meat Granular soybean protein 6.7 parts by mass Return water 20.1 parts by mass Chopped onion 42 parts by mass Bread flour 10 parts by mass Powdered egg white 0.2 parts by mass Salt 0.8 parts by mass Sugar 0.4 parts by mass Part 0.1 part by mass Fluid oil and fat composition 5 parts by mass

[Degeneration of meat]
In the above step 2, the degree of heat denaturation of the meat when the fluid oil / fat composition was added was evaluated according to the following criteria. In Comparative Examples 29 and 30, after heating to 40 ° C., cooling to 30 ° C. was added.
Evaluation criteria ◎: No meat denaturation ○: Slight meat denaturation △: Meat denaturation is slight ×: Meat denaturation is seen

[Flavor]
After step 5, the panel was sampled by 20 people, and the flavor of the hamburger was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had richness and juiciness and the flavor lasted ○: 10 to 15 out of 20 people evaluated that they had richness and juiciness and the flavor lasted △: 6 to 9 out of 20 people evaluated that they had richness and juiciness and the flavor lasted. ×: Less than 5 out of 20 people evaluated that they had richness and juiciness and the flavor lasted.

[Texture]
After the above step 5, the softness and ease of loosening of the hamburger were tasted by 20 panels and evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated the softness and ease of loosening ○: 10 to 15 out of 20 people evaluated the softness and ease of loosening as good △: 6 out of 20 people ~ Nine people evaluated the softness and ease of loosening as good ×: Less than 5 out of 20 people evaluated the softness and ease of loosening as good

The above evaluation results are shown in Table 16.

３−８．流動状油脂組成物を使用したマヨネーズ、ドレッシングの評価（表１７、表１８）
＜流動状油脂組成物の作製＞
表１７、表１８では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。
＜マヨネーズの作製＞
流動状油脂組成物以外の下記配合における素材を混ぜ合わせ、ハンドミキサーで１０秒撹拌した。その後、流動状油脂組成物をゆっくりと添加しながらハンドミキサーで撹拌し、マヨネーズを作製した。
〈マヨネーズ配合〉
全卵 ５０質量部
流動状油脂組成物 １３０質量部
穀物酢 １５質量部
塩 １質量部

3-8. Evaluation of mayonnaise and dressing using the fluid oil and fat composition (Tables 17 and 18)
<Preparation of fluid oil and fat composition>
In Tables 17 and 18, the fats and oils prepared with the fats and oils blended in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.
<Making mayonnaise>
Materials in the following formulations other than the fluid oil / fat composition were mixed and stirred with a hand mixer for 10 seconds. Then, the liquid fat composition was slowly added and stirred with a hand mixer to prepare mayonnaise.
<Mayonnaise combination>
Whole egg 50 parts by mass Fluid oil and fat composition 130 parts by mass Grain vinegar 15 parts by mass Salt 1 part by mass

[Physical properties]
Mayonnaise using the fluid oil / fat composition was stored at 10 ° C. for 1 week, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they were smooth and had a good texture ○: 10 to 15 out of 20 people evaluated that they were smooth and had a good texture △: 6 out of 20 people evaluated that they had a good texture 9 people evaluated it as smooth and good texture ×: Less than 5 out of 20 people evaluated it as smooth and good texture

[Koku]
Mayonnaise using the fluid oil / fat composition was stored at 10 ° C. for 1 day, then tasted by 20 panels, and its flavor was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had richness and flavor persisted ○: 10 to 15 out of 20 people evaluated that they had richness and flavor persisted △: 6 out of 20 people evaluated 9 people evaluated that it was rich and the flavor lasted ×: Less than 5 out of 20 people evaluated it as rich and the flavor lasted

[acidity]
Mayonnaise using the fluid oil / fat composition was stored at 10 ° C. for 1 day, then tasted by 20 panels, and its acidity was evaluated according to the following criteria.
Evaluation Criteria ⊚: 16 or more out of 20 people evaluated that the natural acidity of the vinegar was removed. ○: 10 to 15 out of 20 people evaluated that the natural acidity of the vinegar was preferable. 6 to 9 out of 20 people evaluated that the natural acidity from which the vinegar was removed was preferable. ×: Less than 5 out of 20 people evaluated it as preferable because of the natural sourness from which the vinegar was removed. It is shown in 17.

＜ドレッシングの作製＞
下記配合の素材を混ぜ合わせて、ドレッシングを作製した。
〈ドレッシング配合〉
醤油 ４５質量部
出汁 ３０質量部
酢 ３０質量部
砂糖 ４．５質量部
流動状油脂組成物 ３０質量部

<Making dressing>
A dressing was prepared by mixing the materials having the following composition.
<Dressing combination>
Soy sauce 45 parts by mass Soup stock 30 parts by mass Vinegar 30 parts by mass Sugar 4.5 parts by mass Fluid fat composition 30 parts by mass

[Koku]
The dressing using the fluid oil / fat composition was stored at 10 ° C. for 1 day, and then tasted by 20 panels, and the richness was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had richness and flavor persisted ○: 10 to 15 out of 20 people evaluated that they had richness and flavor persisted △: 6 out of 20 people evaluated 9 people evaluated that it was rich and the flavor lasted ×: Less than 5 out of 20 people evaluated it as rich and the flavor lasted

[acidity]
The dressing using the fluid oil / fat composition was stored at 10 ° C. for 1 day, then tasted by 20 panels, and the acidity was evaluated according to the following criteria.
Evaluation criteria ⊚: 16 or more out of 20 people evaluated as preferable for natural acidity ○: 10 to 15 out of 20 people evaluated as preferable for natural acidity Δ: 6 to 9 out of 20 people evaluated Evaluation that natural acidity is preferable ×: Less than 5 out of 20 people evaluate that natural acidity is preferable

The above evaluation results are shown in Table 18.

３−９．流動状油脂組成物を使用した粉末油脂および製菓の評価（表１９〜表２１）
＜流動状油脂組成物の作製＞
表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-9. Evaluation of powdered fats and oils and confectionery using the fluid fat and oil composition (Tables 19 to 21)
<Preparation of fluid oil and fat composition>
The fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

<Making powdered fats and oils>
In Table 19, 35% by mass of the fluid oil / fat composition was adjusted to 70 ° C. to prepare an oil phase. The temperature of 50% by mass of water was adjusted to 60 ° C., and 13% by mass of dextrin and 2% by mass of sodium caseinate were added as a powdered base material to prepare an aqueous phase. The oil phase is maintained at 70 ° C. and the aqueous phase at 60 ° C., the entire amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water mold, and then the pressure is 150 kgf / cm ² with a homogenizer. And homogenized to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer with a target of 1.5% by mass of water content to obtain powdered oil and fat.

In Table 20, after adjusting the temperature of 30% by mass of the fluid oil / fat composition to 70 ° C., 2% by mass of glycerin fatty acid ester, 3% by mass of propylene glycol fatty acid ester, and 0.2% by mass of lecithin were added to prepare an oil phase. did. The temperature of 50% by mass of water was adjusted to 60 ° C., and 13.8% by mass of dextrin and 1% by mass of sodium caseinate were added as a powdered base material to prepare an aqueous phase. The oil phase is maintained at 70 ° C. and the aqueous phase at 60 ° C., the entire amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water mold, and then the pressure is 150 kgf / cm ² with a homogenizer. And homogenized to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer with a target of 1.5% by mass of water content to obtain powdered oil and fat.

In Table 21, after adjusting the temperature of 30% by mass of the fluid oil / fat composition to 70 ° C., 2% by mass of glycerin fatty acid ester and 1% by mass of organic acid glycerin fatty acid ester were added to prepare an oil phase, which was used as an oil phase. The temperature of 50% by mass of water was adjusted to 60 ° C., and 16% by mass of dextrin and 1% by mass of sodium caseinate were added as a powdered base material to prepare an aqueous phase. The oil phase is maintained at 70 ° C. and the aqueous phase at 60 ° C., the entire amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water mold, and then the pressure is 150 kgf / cm ² with a homogenizer. And homogenized to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer with a target of 1.5% by mass of water content to obtain powdered oil and fat.

The following pudding flavor and texture, sponge cake flavor and texture, and coffee beverage creaming quality and flavor were evaluated for the powdered fats and oils using the fluid fat and oil composition shown in Table 19. Further, with respect to the powdered fats and oils using the fluid fat and oil composition shown in Table 20, the flavor and texture of the following sponge cake and the structure of the next baked product were evaluated. The following bread flavors and textures were evaluated for the powdered fats and oils using the fluid fats and oils composition shown in Table 21.

<Making pudding using powdered fats and oils>
Milk, egg yolk and water were mixed with a homomixer. White sugar, skim milk powder, gelling agent, salt, and powdered fat were added and heated to 70 ° C. with stirring with a homomixer. After filling the container, it was cooled to 10 ° C. and stored at 10 ° C.
<Mixing of pudding>
White sugar 40 parts by mass Skim milk powder 9 parts by mass Gelling agent 1.5 parts by mass Salt 0.3 parts by mass Milk 90 parts by mass Egg yolk 4.5 parts by mass Powdered fat 10 parts by mass Water 140 parts by mass

[Purin flavor]
After storing the pudding using powdered fats and oils at 10 ° C. for 3 days, the panel was tasted by 20 people, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of pudding]
The pudding using powdered fats and oils was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that smooth and smooth throat ○: 10 to 15 out of 20 people evaluated that smooth and smooth throat was good △: 6 to 9 out of 20 people However, it was evaluated that it was smooth and smooth. ×: Less than 5 out of 20 people evaluated it as smooth and smooth.

<Making sponge cake using powdered fats and oils>
Whole eggs were placed in a mixer bowl, mixed, and heated to 25 ° C in a water bath. Powdered oil and / or foamable emulsified oil and white sugar were added and mixed, and then soft flour and baking powder were added to foam to a specific gravity of 0.45. After combining with a spatula, it was placed in a No. 7 round shape and baked at 170 ° C. for 35 minutes. After removing the rough heat, it was placed in a plastic bag and stored at 20 ° C.
<Sponge cake combination in Table 19>
Powdered fats and oils 10 parts by mass Foaming emulsified fats and oils 15 parts by mass Whole eggs 160 parts by mass Top white sugar 110 parts by mass Soft flour 100 parts by mass Baking powder 2 parts by mass Water 20 parts by mass <Sponge cake formulation in Table 20>
Powdered fat 40 parts by mass Whole egg 150 parts by mass Fine white sugar 110 parts by mass Salt 0.4 parts by mass Soft flour 100 parts by mass Baking powder 0.5 parts by mass Water 32 parts by mass

[Structure of fired product]
The cut surface of the sponge cake prepared by using the powdered oil / fat composition was vertically bisected, and the structure was visually observed and evaluated according to the following criteria.
Evaluation criteria ◎: The texture is open and uniform throughout △: Cores with crushed bubbles are seen in some parts ×: Many cores with crushed bubbles are seen

[Sponge cake flavor 10 ℃]
A sponge cake using powdered fats and oils was stored at 10 ° C. for 3 days, then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of sponge cake 10 ℃]
A sponge cake using powdered fats and oils was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a decoy ○: 10 to 15 out of 20 people evaluated that they had a decoy △: 6 to 9 out of 20 people evaluated that they had a decoy Evaluation ×: Less than 5 out of 20 people evaluated that there was a moist

<Making coffee beverages using powdered fats and oils>
Instant coffee (commercially available) was dissolved in hot water to a concentration of 20% by mass, and the pH was adjusted to 6.8 with disodium hydrogen phosphate to prepare a coffee extract. Sugar and powdered fats and oils were added to the coffee extract, and after heating and dissolving, boiling water was poured and completely dissolved to prepare a coffee beverage. After filling the container, it was cooled to room temperature and stored at 10 ° C.
<Coffee beverage combination>
Powdered fats and oils 1 part by mass Coffee extract 7 parts by mass Sugar 5 parts by mass Hot water 87 parts by mass

[Coffee beverage creaming quality 10 ° C]
After storing the coffee beverage using the powdered fat and oil at 10 ° C. for 10 days, the creaming portion formed on the upper part of the coffee beverage was evaluated according to the following criteria.
Evaluation criteria ◎: Soft texture ○: Slightly soft texture △: Slightly crisp texture ×: Crisp texture

[Coffee beverage flavor 10 ° C]
A coffee beverage using powdered fats and oils was stored at 10 ° C. for 3 days, then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

The above evaluation results are shown in Tables 19 and 20.

＜粉末油脂を使用した食パンの作製＞
粉末油脂を用いて、下記の配合と工程により食パンを製造した。
〈パンの配合及び工程〉
・中種配合
強力粉 ７０質量部
イースト ２．５質量部
イーストフード ０．１質量部
水 ４０質量部
・中種工程
ミキシング 低速３分 中低速１分（フック使用）
捏上温度 ２４℃
発 酵 発酵室温２７℃ 湿度７５％ ４時間
・本捏配合
強力粉 ３０質量部
上白糖 ６質量部
食塩 １．８質量部
脱脂粉乳 ２質量部
粉末油脂 ６質量部
水 ２５質量部
・本捏工程（本捏配合の全素材および中種生地全量を添加）
ミキシング 低速３分 中低速８分
捏上温度 ２８℃
フロアータイム ２８℃ ２０分
生地分割 ２３０ｇ
ベンチタイム ２８℃ ２０分
成 型 モルダーで５ｍｍに延ばしロール型に成型
Ｕ型にしてプルマン型に６本詰め
ホイロ 室温３８℃ 湿度８０％ ４０分
焼 成 ２００℃ ４０分

<Making bread using powdered fats and oils>
Bread was produced using powdered fats and oils by the following formulation and process.
<Bread formulation and process>
・ Medium seed combination Strong flour 70 parts by mass East 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ℃ Humidity 75% 4 hours, main kneading combination Strong flour 30 parts by mass Fine white sugar 6 parts by mass Salt 1.8 parts by mass Non-fat dry milk 2 parts by mass Powdered fats and oils 6 parts by mass Water 25 parts by mass Add all ingredients and medium-sized dough
Mixing Low speed 3 minutes Medium low speed 8 minutes Kneading temperature 28 ℃
Floor time 28 ℃ 20 minutes Fabric division 230g
Bench time 28 ℃ 20 minutes Molded with a mulder and rolled to 5mm
Make a U shape and pack 6 bottles in a Pullman shape. Room temperature 38 ° C Humidity 80% 40 minutes Baking 200 ° C 40 minutes

[Pain de mie flavor 10 ° C]
Bread using powdered fats and oils was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Texture of bread 10 ℃]
Bread using powdered fats and oils was stored at 10 ° C. for 3 days, and then tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated that they had a decoy ○: 10 to 15 out of 20 people evaluated that they had a decoy △: 6 to 9 out of 20 people evaluated that they had a decoy Evaluation ×: Less than 5 out of 20 people evaluated that there was a moist

The above evaluation results are shown in Table 21.

３−１０．流動状油脂組成物を使用したチーズ様食品の評価（表２２）
＜流動状油脂組成物の作製＞
表２２では、表１に示す油脂配合で調合した油脂を、６０℃まで加熱し、攪拌混合した。１５℃まで急冷しながら混合して流動状油脂組成物を得た。得られた流動状油脂組成物は２０℃で保管した。

3-10. Evaluation of cheese-like foods using the fluid oil and fat composition (Table 22)
<Preparation of fluid oil and fat composition>
In Table 22, the fats and oils prepared with the fats and oils shown in Table 1 were heated to 60 ° C. and mixed by stirring. A fluid oil / fat composition was obtained by mixing while quenching to 15 ° C. The obtained fluid oil / fat composition was stored at 20 ° C.

<Cheese-like food production>
1. 1. Water is heated to 80 ° C., sodium dibasic phosphate is added, and the mixture is stirred and dissolved.
2. Add cheddar cheese, stir, dissolve and maintain at 80 ° C.
3. 3. A fluid oil / fat composition is added, and the mixture is stirred and emulsified.
4. Maintain 80 ° C., add sodium caseinate and stir.
5. Fill the mold and store at 5 ° C.
<Cheese-like food formulation>
Cheddar cheese 100 parts by mass Liquid fat composition 34 parts by mass Water 60 parts by mass Casein sodium 25 parts by mass Sodium dibasic 6 parts by mass

[Cheese-like food flavor]
A cheese-like food using the fluid oil / fat composition was stored at 5 ° C. for 3 days, and then immediately tasted at room temperature by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 people evaluated that the rich and natural milk flavor was maintained ○: 10 to 15 out of 20 people evaluated that the rich and natural milk flavor was maintained △: 20 people 6 to 9 of them evaluated that the rich and natural milk flavor persisted ×: Less than 5 out of 20 evaluated that the rich and natural milk flavor persisted

[Cheese-like food texture (softness)]
A cheese-like food using the fluid oil / fat composition was stored at 5 ° C. for 3 days, and then immediately tasted at room temperature by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated it as soft and easy to eat ○: 10 to 15 out of 20 people evaluated it as soft and easy to eat △: 6 to 9 out of 20 people evaluated it as soft Evaluation as easy to eat ×: Less than 5 out of 20 people evaluated as soft and easy to eat

[Cheese-like food texture (smoothness)]
A cheese-like food using the fluid oil / fat composition was stored at 5 ° C. for 3 days, and then immediately tasted at room temperature by 20 panels, and the texture was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated it as smooth and palatable ○: 10 to 15 out of 20 people evaluated it as smooth and palatable △: 6 to 9 out of 20 people evaluated it as smooth and palatable Evaluated as smooth and palatable ×: Less than 5 out of 20 evaluated as smooth and palatable

[Appearance of cheese-like food after shredding]
A cheese-like food using the fluid oil / fat composition was stored at 5 ° C. for 3 days, shredded, and its appearance was visually evaluated according to the following criteria.
Evaluation Criteria ◎: Smooth and glossy cut edge ○: Smooth and slightly glossy cut edge △: Slightly smooth and dull cut edge ×: Powdery and dull cut edge

[Exudation of fats and oils after shredding of cheese-like foods]
Cheese-like foods using the fluid oil / fat composition are stored at 5 ° C for 3 days, shredded, placed on filter paper, and the oil seepage after storage at 5 ° C for 3 days is visually observed according to the following criteria. evaluated.
Evaluation Criteria ◯: No exudation on the filter paper ×: Exudation is clearly seen on the filter paper Table 22 shows the above evaluation results.

Claims (10)

A fluid oil / fat composition that exhibits fluidity at 20 ° C.
After heating to 60 ° C. and storing at 10 ° C. for 7 days, the butterfat separated soft portion having a solid fat content of 1% or less is contained in an amount of 50% by mass or more based on the total amount of fats and oils .
A liquid oil / fat composition containing 50% by mass or less of liquid oil with respect to the total amount of the oil / fat . The fluid oil / fat composition according to claim 1, which is used for kneading confectionery . The fluid oil / fat composition according to claim 1, which is used for kneading bread . The fluid oil / fat composition according to claim 1, which is used as an aerosol . The fluid oil / fat composition according to claim 1, which is used for a release oil . The fluid oil / fat composition according to claim 1, which is used for frozen desserts . The fluid oil / fat composition according to claim 1, which is used for kneading prepared foods . The fluid oil / fat composition according to claim 1, which is used as a seasoning . The fluid oil / fat composition according to claim 1, which is used for powdered oil / fat . The fluid oil / fat composition according to claim 1, which is used for cheese-like foods .