JP6774780B2 - Plastic fat composition - Google Patents

Description

The present invention relates to a transesterified fat and oil composition and a plastic fat and oil composition using the same.

Conventionally, hydrogenated oils with partial hydrogenation have been widely used for edible oils and fats such as margarine and shortening. However, it is said that the trans fatty acids contained in this increase the risk of arteriosclerosis, and in consideration of concerns about health effects, in recent years, the amount of trans fatty acids in raw material fats and oils has been low. It is desired.

Under such circumstances, the blending of fats and oils having a small amount of trans fatty acids has been studied, and for example, the triglyceride composition and the fatty acid composition are adjusted by using transesterified fats and oils.

The applicant has been studying transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils (Patent Documents 1 to 5). In these technologies, there is little exudation of liquid oil, which is a low-melting triglyceride such as 2-unsaturated triglyceride and 3-unsaturated triglyceride, due to high temperature and aging from production to use, and hardness even after long-term storage. We have focused on improving the shape retention, which is less likely to change and the shape does not easily collapse due to high temperature or aging.

However, when focusing on workability, flavor release, and texture, there is no spread of fats and oils, dispersibility in the dough, flavor release of the plastic fats and oils composition at the time of eating, no feeling of looseness in the mouth, and no cracks in the baked product. There was room for further improvement in obtaining something that satisfied all of the good textures of the citri.

In addition, the techniques of Patent Documents 6 to 9 have been proposed as those relating to transesterified fats and oils.

In Patent Document 6, palm oil, palm kernel oil, and liquid oil are used as raw materials for a random transesterification reaction, and palm oil is mixed with the obtained transesterified oil to obtain a plastic oil / fat composition. However, since there is little liquid oil as a raw material for transesterified fats and oils and the content of lauric acid bound to the 2-position of triglyceride is high, baked products such as bread to which this is added to the dough are a satisfactory food, for example, in citri. I can't get a feeling, and it's difficult to get a good flavor release.

In Patent Document 7, a transesterification reaction is carried out using palm fractionated hard oil, oil palm extremely hydrogenated oil, palm extremely hydrogenated oil, and soybean oil as raw materials. However, the obtained transesterified fats and oils are high melting point fats and oils having a high content of saturated fatty acids and a high content of lauric acid bonded to the 2-position of triglyceride and a small amount of liquid oil, and therefore, when used as a raw material for plastic fats and oils. , The baked product such as bread to which this is added to the dough does not melt well in the mouth, and a satisfactory texture cannot be obtained in, for example, citri, and it is difficult to obtain a product having a good melting point in the mouth and a good flavor release.

In Patent Document 8, a transesterification reaction is carried out using palm oil, palm fractionated soft oil, coconut oil, palm kernel fractionated soft oil, soybean oil and the like. However, as in Patent Document 7, since the content of saturated fatty acid, the content of lauric acid bound to the 2-position of triglyceride is high, and the amount of liquid oil is low, it is difficult to dissolve in the mouth when used as a raw material for plastic fats and oils. It is difficult to obtain a baked product such as bread in which the above-mentioned substance is added to the dough, for example, in a citri, etc., and it is difficult to obtain a product having a good melting in the mouth and a good flavor release.

In Patent Document 9, palm oil, coconut oil, and soybean oil are transesterified, and the obtained transesterified oil is used as a raw material to produce a plastic oil. However, since the content of saturated fatty acids is high and the content of oleic acid bound to the 2-position of triglyceride is low, when used as a raw material for plastic fats and oils, it does not melt well in the mouth, and baked products such as bread added to the dough. For example, in citri, a satisfactory texture cannot be obtained, and it is difficult to obtain a product having good melting in the mouth and flavor release.

Japanese Unexamined Patent Publication No. 2014-505279 JP 2015-043732 JP 2015-142567 Japanese Unexamined Patent Publication No. 2015-142568 Japanese Unexamined Patent Publication No. 2015-142569 Japanese Unexamined Patent Publication No. 2010-011799 Japanese Unexamined Patent Publication No. 9-241672 Japanese Unexamined Patent Publication No. 8-242765 Japanese Unexamined Patent Publication No. 60-180542

The present invention has been made in view of the above circumstances, and has good workability as a plastic fat and oil composition, and has good flavor release and texture of the plastic fat and oil composition and the baked product to which the plastic fat and oil composition is added. An object of the present invention is to provide a transesterified oil / fat composition and a plastic oil / fat composition using the same.

As a result of diligent studies to solve the above problems, the present inventors have conducted diligent studies on the contents of saturated fatty acids in transesterified fats and oils, lauric acid bound to the 2-position of triglyceride, and oleic acid bound to the 2-position of triglyceride. In obtaining a transesterification oil / fat composition having a medium melting point, the above fats and oils are combined with a low melting point oil having a high iodine value, which is a liquid oil, and an extremely hydrogenated oil having a high melting point as a raw material for the transesterification reaction. The present invention has been completed with the composition within a specific range.

That is, in the transesterified fatty acid composition of the present invention, the content of saturated fatty acids is 22 to 48% by mass with respect to the total mass of the constituent fatty acids of the fats and oils, and the content of lauric acid bonded to the 2-position of triglyceride is 2 of the fats and oils. The content of oleic acid bound to the 2-position of triglyceride is 35 to 52% by mass based on the total mass of the 2-position fatty acid of fats and oils. It is characterized by that.

The plastic fat and oil composition of the present invention is characterized by containing the transesterified fat and oil composition.

According to the present invention, the workability as a plastic fat / oil composition is good, and the flavor release and texture of the plastic fat / oil composition and the baked product to which the plastic fat / oil composition is added are good.

The present invention will be described in detail below.

The transesterified oil / fat composition (A) of the present invention has a specific range of the content of saturated fatty acid in the transesterified oil / fat, lauric acid bound to the 2-position of triglyceride, and oleic acid bound to the 2-position of triglyceride. It is characterized by that. Then, in obtaining the transesterified oil / fat composition (A) having such an oil / fat composition, a liquid oil having a low melting point with a high iodine value and an extremely hydrogenated oil having a high melting point are combined as a raw material for the transesterification reaction. .. As a result, the plastic fat / oil composition (B) becomes soft and spreads well, and is easy to apply when used for spreads, dispersibility in the dough when used for kneading into the baked dough, and to the baked dough. When the plastic fat / oil composition (B) is wrapped between the doughs and then repeatedly folded and rolled, the elongation when the plastic fats and oils composition (B) is folded into the dough in layers is as follows. For example, it is good even at a low temperature of about 5 to 15 ° C. Further, by combining a liquid oil having a high iodine value and a low melting point as a raw material for the transesterification reaction, the flavor release of the plastic fat / oil composition (B) becomes good at the time of eating. Furthermore, by combining a liquid oil with a high iodine value and a low melting point as a raw material for the transesterification reaction and an extremely hydrogenated oil with a high melting point, the plastic fat and oil composition (B) and the baked product to which it is added can be obtained. The texture is also good. The spread has a good melting in the mouth, and a texture without a feeling of sluggishness can be obtained. The baked product in which the plastic fat and oil composition (B) is kneaded into the dough can obtain a texture without bread when the baked product is contained in the mouth without leaving a bread-like connection. It is possible to obtain a moisturized texture, that is, a texture with a sinter. Further, the baked product obtained by folding the plastic fat / oil composition (B) into the dough has good melting in the mouth. These textures are also good when eaten, for example, stored at a low temperature of about 5 to 10 ° C.

1. 1. Fats and oils In the present invention, saturated fatty acids (hereinafter, also referred to as S) are all saturated fatty acids contained in fats and oils. The saturated fatty acid S is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), lauric acid (12), myristic acid (14), palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoseric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid.

In the present invention, unsaturated fatty acids (hereinafter, also referred to as U) are all unsaturated fatty acids contained in fats and oils. Further, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. The unsaturated fatty acid U is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds.

In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound.

The fats and oils used in the transesterified fats and oils composition (A) and the plastic fats and oils composition (B) of the present invention contain saturated fatty acid S.

The fats and oils used in the ester-exchanged fat and oil composition (A) and the plastic fat and oil composition (B) of the present invention contain a triglyceride in which lauric acid is bound at the 2-position, and a triglyceride in which lauric acid is bound at the 2-position. The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acid S or unsaturated fatty acid U. Examples of the triglyceride in which the 2-position is lauric acid include, but are not limited to, SLS-type triglyceride, SLU-type triglyceride (including position isomers), and ULU-type triglyceride. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linoleic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position are saturated fatty acid S and unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and unsaturated fatty acid (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.

The fats and oils used in the ester-exchanged fat and oil composition (A) and the plastic fat and oil composition (B) of the present invention contain a triglyceride in which oleic acid is bound at the 2-position, and a triglyceride in which oleic acid is bound at the 2-position. The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acid S or unsaturated fatty acid U. Examples of the triglyceride in which the 2-position is oleic acid include SOS-type triglyceride, SOU-type triglyceride (including position isomers), UOU-type triglyceride, and the like, but are not particularly limited. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded at the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linoleic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position are saturated fatty acid S and unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and unsaturated fatty acid (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.

The fats and oils used in the ester-exchanged fats and oils composition (A) and the plastic fats and oils composition (B) of the present invention contain trisaturated triglyceride (SSS) in which saturated fatty acid S is bound to all of the 1, 2, and 3 positions. It may be contained, and as a disaturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to one molecule of glycerol, saturated fatty acid S is bound to the 1st and 3rd positions, and the 2nd position is used. It may contain a symmetric triglyceride (SUS) to which the unsaturated triglyceride U is bound, and the saturated fatty acid S is bound to the 1st and 2nd positions, or the 2nd and 3rd positions, and the unsaturated fatty acid is bound to the 3rd or 1st position. It may contain U-bound asymmetric triglycerides (SSUs). Further, it may contain 2 unsaturated triglycerides ( UUS, SUU , USU) in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol. It may contain a triunsaturated triglyceride (UUU) in which the unsaturated fatty acid U is bound to all of the positions.

2. Transesterified fat composition (A)
In the transesterified fatty acid composition (A) of the present invention, the content of saturated fatty acids is 22 to 48% by mass with respect to the total mass of the constituent fatty acids of the fats and oils, and the content of lauric acid bound to the 2-position of triglyceride is The content of oleic acid bound to the 2-position of triglyceride is 35 to 4.5% by mass based on the mass of the total 2-position fatty acid of the fat and oil. It is 52% by mass. When these contents are within the above range, the workability of the plastic fat composition (B) is good, and the flavor release and texture of the plastic fat composition (B) and the baked product to which it is added are good. is there.

The transesterification oil / fat composition (A) of the present invention preferably contains more than 20% by mass of an oil / fat having an iodine value of 100 or more as a raw material for the transesterification reaction. When these contents are within the above range, the plastic fat / oil composition (B) becomes soft and spreads well, is easy to apply when used for spreads, and is a dough when used for kneading into baked dough. The plastic fat and oil composition (B) has good elongation when the plastic fat and oil composition (B) is folded into layers between the dough when it is used for dispersibility in and folding into a baked product dough. In addition, the flavor release of the plastic fat composition (B) is also good at the time of eating. Further, the spread has a good melting in the mouth and can obtain a texture without a feeling of sluggishness, and the baked product in which the plastic fat composition (B) is kneaded into the dough has a texture without a crack and a texture with a texture. Can be obtained. The baked product in which the plastic fat / oil composition (B) is folded into the dough has good melting in the mouth. Here, as the fat or oil having an iodine value of 100 or more, for example, a liquid oil that is liquid at 5 ° C. can be used. Examples of the liquid oil that exhibits liquidity at 5 ° C. include rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, fish oil, and superolein obtained by separating palm oil. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The transesterification oil / fat composition (A) of the present invention preferably contains 1 to 15% by mass of an extremely hydrogenated oil having a melting point of 50 ° C. or lower as a raw material for the transesterification reaction. Physical properties for use as plastic fats and oils by blending such extremely hydrogenated oils whose melting point is not too high in an amount in this range and combining them with the fats and oils having an iodine value of 100 or more as raw materials for transesterification reaction. A transesterified oil / fat composition (A) having a medium melting point can be obtained, and the workability of the plastic oil / fat composition (B) is good. The plastic oil / fat composition (B) and a baked product to which it is added can be obtained. Flavor release and texture are good. Here, examples of the extremely hydrogenated oil having a melting point of 50 ° C. or lower include the following lauric-based oils and fats (A1) extremely hydrogenated oil.

In the transesterification oil / fat composition (A) of the present invention, the raw materials for the transesterification reaction are not particularly limited, but the raw materials for the transesterification reaction include lauric-based oil / fat (A1) and palm-based oil / fat (A2). Can be preferably used. In this case, in addition to these, the fat (A3) having an iodine value of 100 or more is blended as a raw material for the transesterification reaction.

The lauric acid-based oil (A1), which is the raw material of the transesterified oil / fat composition (A), is an oil having a lauric acid content of 30% by mass or more in all constituent fatty acids, and is, for example, palm kernel oil, coconut oil, or the like. Examples thereof include fractionated oil and hydrogenated oil, and these may be used alone or in combination of two or more. Among these laurin-based oils and fats (A1), palm kernel oil and its fractionated oil are considered in consideration of the fact that the transesterified oil and fat composition (A) having a higher melting point than coconut oil and a high melting point can be easily obtained. And hydrogenated oil are preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Therefore, when using hydrogenated oil, hydrogenated oil, low-temperature cured oil, or fully hydrogenated extremely hydrogenated oil is recommended. Preferably, extremely hydrogenated oil is particularly preferable.

As the lauric oil (A1), it is preferable to use one having an iodine value of 2 or less. The lauric fat (A1) having an iodine value of 2 or less has a melting point of 50 ° C. or lower, and when this fat is used, there is little risk of trans fatty acid formation, and the transesterified fat composition (A) is mixed with other fats and oils. When it is formed, it becomes a crystal nucleus, and becomes an oil / fat composition that is easily solidified and melts in the mouth. The lauric-based fat (A1) is preferably blended in an amount of 1 to 10% by mass based on the total mass of the raw material of the transesterified fat / oil composition (A).

On the other hand, examples of palm-based oils and fats (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, and hydrogenated oils thereof. The seeds may be used alone or in combination of two or more. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Therefore, when using hydrogenated oil, hydrogenated oil, low-temperature cured oil, or fully hydrogenated extremely hydrogenated oil is recommended. Preferably, extremely hydrogenated oil is particularly preferable.

When palm-based fats and oils (A2) have an iodine value in the range of 50 to 60, they are excellent in crystallinity from the amount of saturated fatty acids contained, and in terms of unsaturated fatty acids, they are excellent in flavor release and plasticity. Is possible. The palm-based fat (A2) is preferably blended in an amount of 20 to 75% by mass based on the total mass of the raw material of the transesterified fat / oil composition (A).

Further, the palm-based fat (A2) preferably contains 1 to 15% by mass of extremely hydrogenated oil with respect to the total mass of the palm-based fat (A2). When the palm-based oil (A2) contains 1 to 15% by mass of extremely hydrogenated oil, the melting point of the transesterified oil / fat composition (A) can be increased and the crystallinity becomes good.

Examples of the fat (A3) having an iodine value of 100 or more include the above-mentioned liquid oil which is liquid at 5 ° C., and contains 15 to 70% by mass with respect to the total mass of the raw material of the transesterified fat / oil composition (A). It is preferable to do so.

In the transesterification oil / fat composition (A), the transesterification reaction between the laurin-based oil / fat (A1), the palm-based oil / fat (A2), and the oil / fat (A3) having an iodine value of 100 or more is chemically used as a transesterification catalyst. A catalyst or enzyme catalyst is used. Sodium methylate, sodium hydroxide and the like are used as the chemical catalyst, and lipase and the like are used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be fixed on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. When a chemical catalyst or an enzyme catalyst having no position selectivity is used as the transesterification catalyst, the transesterification reaction between the laurin-based fat (A1), the palm-based fat (A2), and the fat (A3) having an iodine value of 100 or more occurs. When completed, the transesterified oil and fat composition of the symmetrical triglyceride (SUS) and the asymmetric triglyceride (SSU) among the two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The mass ratio (SUS / SSU) in the object (A) is in the range of 0.45 to 0.55.

When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass based on the amount of oil and lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hours. The transesterification reaction between the laurin-based fat (A1), the palm-based fat (A2), and the fat (A3) having an iodine value of 100 or more is completed in an equilibrium state to obtain the transesterified fat composition (A). Can be done. 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 amount of oil and lipid, and the transesterification reaction is carried out at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified oil / fat composition (A) can be obtained. The transesterification reaction can be carried out by either a continuous column reaction or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as needed.

The transesterified oil / fat composition (A) of the present invention preferably has an iodine value of 58 to 90. When the iodine value is within this range, the compatibility with other fats and oils is good, and the workability, texture, and flavor release are improved in combination with the combination of the low melting point fats and oils as the raw material for the transesterification reaction. It is possible to prepare a good plastic fat / oil composition (B).

The transesterified oil / fat composition (A) of the present invention preferably does not contain behenic acid as a constituent fatty acid of the oil / fat from the viewpoint of being suitable for obtaining the effects of the present invention. The transesterified oil / fat composition (A), which does not contain behenic acid as a constituent fatty acid of the oil / fat, has, for example, a lauric acid-based oil / fat (A1), a palm-based oil / fat (A2), and an iodine value of 100 or more as raw materials for the transesterification reaction. It can be obtained from a mixture with fat (A3). The transesterified fat and oil composition (A), which is a long-chain saturated fatty acid and does not contain behenic acid having a high melting point in the constituent fatty acids of the fat and oil, is suitable for obtaining the effects of the present invention.

3. 3. Plastic fat composition (B)
The plastic oil / fat composition (B) of the present invention contains the transesterified oil / fat composition (A) of the present invention described above in the oil phase.

Considering that the workability of the plastic fat composition (B) is good, and the flavor release and texture of the plastic fat composition (B) and the baked product to which the plastic fat composition (B) is added are good, this plastic fat composition ( The content of the transesterified oil / fat composition (A) of the present invention in B) is preferably 5 to 70% by mass. In consideration of these above points, the content of saturated fatty acid, the content of lauric acid and oleic acid bound to the 2-position of triglyceride, and the content of P2O in the plastic fat composition (B) are in the following ranges. Is preferable.

In the plastic fat and oil composition (B) of the present invention, the content of saturated fatty acids is preferably 30 to 65% by mass, more preferably 35 to 57% by mass, based on the total mass of the constituent fatty acids of the fats and oils. By setting the content of saturated fatty acids within this range, it is possible to obtain those having excellent shape retention while maintaining physical properties at low temperatures.

In the plastic fat-and-fat composition (B) of the present invention, the content of lauric acid bound to the 2-position of triglyceride is preferably 0.3 to 17% by mass with respect to the total mass of the 2-position constituent fatty acids of the fat and oil. .. Triglycerides in which lauric acid is bound at the 2-position are prone to molecular motion due to the small molecular weight of lauric acid. Therefore, after solidification, the molecules are easily separated from each other in the fat and oil, and as a result, good physical properties at low temperature can be obtained.

In the plastic fat-and-fat composition (B) of the present invention, the content of oleic acid bound to the 2-position of triglyceride is preferably 25 to 65% by mass with respect to the total mass of the 2-position constituent fatty acids of the fat and oil. Triglyceride in which oleic acid is bound at the 2-position forms a strain in the molecular structure, and is in a state in which the molecular structure is liable to be impaired during rotational movement. As a result, the molecules of each triglyceride in the fat and oil are less likely to come close to each other, which makes it difficult to solidify. Therefore, by setting the amount of oleic acid bonded to the 2-position within the above range, it can be sufficiently kneaded in a manufacturing machine such as margarine or shortening, and the physical properties at low temperatures can be made excellent.

In the plastic fat / oil composition (B) of the present invention, the content of P2O is preferably 5 to 20% by mass with respect to the total mass of the triglyceride of the fat / oil. Here, P2O indicates PPO and POP. PPO shows a triglyceride in which palmitic acid is bound at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid is bound at the 3rd or 1st position, and POP shows palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position. It represents an acid-bound triglyceride, where P is palmitic acid and O is oleic acid.

The plastic fat-and-fat composition (B) of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but the amount of LDL cholesterol in the blood may increase as the intake of trans fatty acids increases. .. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of the trans fatty acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass and 5% by mass with respect to the total mass of the constituent fatty acids of the fat and oil. It is more preferably less than%, and most preferably less than 3% by mass.

The fats and oils other than the ester-exchanged fats and oils composition (A) used in the production of the plastic fats and oils composition (B) of the present invention are not particularly limited, but are palm oil, palm kernel oil, coconut oil, and rapeseed oil. , Soybean oil, cottonseed oil, sunflower oil, rice oil, saflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, irippe fat, cacao fat, pork fat (lard), beef fat, milk fat, their fractionated oil or Examples thereof include deodorizing oils and processing oils (those that have been subjected to one or more treatments of hardening and ester exchange reactions). In order to appropriately adjust the content of saturated fatty acids and the content of lauric acid and oleic acid bound to the 2-position of triglyceride, these fats and oils may be used alone or in combination of two or more. May be used.

The plastic oil / fat composition (B) of the present invention can take a form in which the aqueous phase is substantially not contained and a form in which the aqueous phase is contained. Examples of the form containing the aqueous phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass. It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As the form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.

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

The plastic oil / fat composition (B) of the present invention may contain conventionally known components in addition to water. Known ingredients are not particularly limited, but are, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, coloring ingredients, flavors. , Emulsifiers, alcoholic beverages, enzymes, powdered fats and oils, etc. Examples of milk include milk. Dairy products include defatted milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, unsweetened milk, sweetened milk, unsweetened defatted milk, sweetened defatted milk. , Full-fat milk powder, non-fat milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein Examples include sodium and potassium casein. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. , Polysaccharides, etc., examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant starch, catechins, polyphenols, tea extraction. Things can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin. Examples of flavors include butter flavor and milk flavor. As emulsifiers, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxyethylene sorbitan fatty acid. Esters and the like can be mentioned.

The plastic fat composition (B) of the present invention can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the transesterified oil / fat composition (A) of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, a botator, etc. It can be rapidly cooled and kneaded with a cooling mixer such as Nexus. In the form containing no aqueous phase, the oil phase containing the transesterified oil / fat composition (A) of the present invention can be heated and then rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, a botator, or a nexus. be able to. In the cooling mixer, an inert gas such as nitrogen gas can be blown as needed. Further, it may be aged (tempered) after quenching and kneading.

The plastic fat / oil composition (B) of the present invention can be suitably used for kneading or folding a spread or a baked product into a dough.

(Spread using plastic fat composition (B))
Spreads include fat spreads specified in the Japanese Agricultural Standards and margarines specified in the Japanese Agricultural Standards. This spread is mainly spread on the surface of bakery products such as bread and confectionery, or filled (injected) and sanded in bakery products, or applied to bread and confectionery that contains ingredients and flavoring ingredients. It is used for the purpose of preventing the moisture of the flavoring material from being transferred to bread and confectionery.

This spread can take the form of containing an aqueous phase. Examples of the form containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-oil-in-water type, and a water-in-oil-in-water type. The content of the oil phase in this case is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, based on the total amount of the spread which is the plastic fat. The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass, based on the total amount of the spread. As the emulsified form, the water-in-oil type is preferable in terms of excellent melting in the mouth and shape retention.

(Baked product to which the plastic fat composition (B) is added)
The plastic oil / fat composition (B) of the present invention can be used by kneading it into the dough of baked products such as bread and confectionery. By baking the dough containing the plastic fat (B), baked products such as bread and confectionery can be obtained.

Alternatively, the plastic fat / oil composition (B) of the present invention can be used by folding it into a dough for a baked product such as bread or confectionery. For example, the plastic fat composition (B) is wrapped between the dough, and then the plastic fat composition (B) is folded into the dough in layers by repeating folding and rolling, and the dough and the plastic fat composition (B) are folded. Create multiple layers of thin layers. Then, by baking the dough containing the plastic fat / oil composition (B), a layered baked product can be obtained. The plastic oil / fat composition (B) can have various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, it is preferable to form a sheet because it is easy to process. The size of the plastic oil / fat composition (B) in the form of a sheet is not particularly limited, but may be, for example, a width of 50 to 1000 mm, a length of 50 to 1000 mm, and a thickness of 1 to 50 mm.

Kneading and folding of the plastic fat composition (B) into the dough and baking of the dough can be carried out according to, for example, known conditions and methods.

The dough using the plastic fat / oil composition (B) of the present invention contains flour as a main component, and the flour is not particularly limited as long as it is usually blended in the dough of a baked product. Examples thereof include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

In addition to the flour and the plastic fat / oil composition (B) of the present invention, the dough can be blended without particular limitation as long as it is usually used for the dough of a baked product. Further, the blending amount of these can also be an appropriate amount without particular limitation in consideration of the range of blending in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed egg products, starches, salts, emulsifiers, emulsified foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast food, cacao mass, etc. Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kina flour, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorants, flavors and the like.

Examples of baked bread using the dough kneaded with the plastic fat composition (B) of the present invention include bread, table rolls, sweet bread, cooked bread, French bread, and live red.

Examples of baked bread using the dough in which the plastic fat composition (B) of the present invention is folded include Danish pastry and croissants that ferment the dough using yeast, and pastries such as pies that do not undergo a fermentation process. Can be mentioned.

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 The melting point of fats and oils was measured by the standard fats and oils analysis method (Japan Oil Chemists' Society) "3.2.2.2-2013 melting point (rising melting point)".

The iodine value of fats and oils was measured by the standard fat and oil analysis test method (Japan Oil Chemicals Society) "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)".

The content of saturated fatty acids in fats and oils is determined by the gas chromatograph method (“2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)” of the standard fat and oil analysis test method (Japan Oil Chemists' Society)). Measured at. The content of saturated fatty acids is based on the total amount of fats and oils (mass of all constituent fatty acids of fats and oils), which is the total peak area measured by gas chromatography as in the above test method.

The content of lauric acid bound to the 2-position of triglyceride and the content of oleic acid bound to the 2-position of triglyceride in fats and oils are determined by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society)). It was measured by "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"). The content of lauric acid bound to the 2-position of triglyceride and the content of oleic acid bound to the 2-position of triglyceride are the gas of the monoacylglycerin fraction after treatment with a lipase solution as in the above test method. The total amount of fats and oils (the total mass of the 2-position constituent fatty acids of fats and oils), which is the total peak area measured by chromatography, is used as a reference.

The content of P2O in fats and oils (total amount of PPO and POP) is determined by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID increase)". It was measured by "warm gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"), and calculated using the amount of fatty acid.

(2) Preparation of transesterified fats and oils composition (transesterified fats and oils 1 to 13)
The transesterified fats and oils 1 to 13 shown in Table 1 were prepared.

Transesterified fats and oils 1 to 6 were prepared by the following methods. Laurin-based fats and oils (A1), palm-based fats and oils (A2), and fats and oils having an iodine value of 100 or more (A3) are mixed at the ratios shown in Table 1 and heated to 80 to 120 ° C. under reduced pressure to be sufficiently dehydrated. After that, 0.05 to 0.15% by mass of the amount of fat and oil was added as a chemical catalyst, and the transesterification reaction was carried out with stirring for 0.5 to 1.0 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain transesterified fats and oils.

The transesterified fats and oils 7 to 13 were prepared according to the production methods of the transesterified fats and oils 1 to 6 with the formulations shown in Table 1.

（３）可塑性油脂組成物の作製と評価
（３−１）スプレッド用可塑性油脂組成物
＜可塑性油脂組成物の作製＞
表２に示す配合比の油脂を７５℃で溶解、混合し、乳化剤を添加後、溶解させ、７５℃に調温して８４．１質量部の油相とした。一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１５．８質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、ミルクフレーバーを添加し、撹拌後、パーフェクターによって急冷捏和して、下記の配合割合のスプレッド用マーガリンを可塑性油脂組成物として得た。得られたスプレッド用マーガリンは、５℃で保管した。なお、下記スプレッド用マーガリンの配合は全体で１００質量部である。
〈スプレッド用マーガリンの配合〉
油脂 ８４質量部
乳化剤 ０．１質量部
脱脂粉乳 １質量部
食塩 １質量部
ミルクフレーバー ０．１質量部
水 １３．８質量部

(3) Preparation and evaluation of plastic fat and oil composition (3-1) Plastic fat and oil composition for spread <Preparation of plastic fat and oil composition>
The oils and fats having the compounding ratios shown in Table 2 were dissolved and mixed at 75 ° C., an emulsifier was added and then dissolved, and the temperature was adjusted to 75 ° C. to obtain 84.1 parts by mass of an oil phase. On the other hand, skim milk powder and salt were added to water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 15.8 parts by mass of the aqueous phase was added to the oil phase, and the mixture was stirred with a spreader stirrer to emulsify into a water-in-oil mold, milk flavor was added, and after stirring, quenching and kneading was performed by a perfector. Then, a margarine for spread having the following blending ratio was obtained as a plastic oil / fat composition. The resulting spread margarine was stored at 5 ° C. The total amount of the following margarine for spread is 100 parts by mass.
<Mixing of margarine for spread>
Fats and oils 84 parts by mass Emulsifier 0.1 parts by mass Skim milk powder 1 part by mass Salt 1 part by mass Milk flavor 0.1 parts by mass Water 13.8 parts by mass

This spread margarine does not contain behenic acid as a constituent fatty acid of fats and oils.

<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected.

[Feeling of sluggishness (5 ° C)]
Margarine stored at 5 ° C. for 3 days was sampled by 20 panels, and the feeling of looseness in the mouth was evaluated according to the following criteria. In addition, "no feeling of sluggishness" means that it dissolves in the mouth within 10 seconds and no oil or fat remains.
Evaluation Criteria ⊚: More than 16 out of 20 panels evaluated that there was no feeling of sluggishness.
◯: 11 to 15 out of 20 panels evaluated that there was no feeling of sluggishness.
Δ: 6 to 10 out of 20 panels evaluated that there was no feeling of sluggishness.
X: Of the 20 panels, 5 or less evaluated that there was no feeling of sluggishness.

[Easy to apply at 10 ° C]
5 g of margarine whose temperature was adjusted to 10 ° C. was taken on a spatula, applied to a stainless steel plate, and the ease of application was evaluated according to the following criteria.
Evaluation criteria ◎: Thin and stretches very smoothly.
◯: Thin and smooth extension.
Δ: Although it is slightly thick, it extends smoothly.
X: Thick, poor extensibility, or extend but interrupted in the middle.

[Flavor release]
Margarine whose temperature was adjusted to 10 ° C. was sampled by 20 panels, and the flavor release was evaluated according to the following criteria.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

The above evaluation results are shown in Table 2. Table 2 also shows the composition of the plastic fat and oil composition and the fat and oil composition.

（３−２）練り込み用可塑性油脂組成物
＜可塑性油脂組成物の作製＞
表３に示す配合比の油脂を７５℃で溶解、混合し、乳化剤を添加後、溶解させ、７５℃に調温して８３．６質量部の油相とした。一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１６．３質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、ミルクフレーバーを添加し、撹拌後、パーフェクターによって急冷捏和して、下記の配合割合の練り込み用マーガリンを可塑性油脂組成物として得た。得られた練り込み用マーガリンは、５℃で保管した。なお、下記練り込み用マーガリンの配合は全体で１００質量部である。
〈練り込み用マーガリンの配合〉
油脂 ８３．５質量部
乳化剤 ０．１質量部
脱脂粉乳 １質量部
食塩 ０．５質量部
ミルクフレーバー ０．１質量部
水 １４．８質量部

(3-2) Plastic fat and oil composition for kneading <Preparation of plastic fat and oil composition>
The oils and fats having the compounding ratios shown in Table 3 were dissolved and mixed at 75 ° C., an emulsifier was added and then dissolved, and the temperature was adjusted to 75 ° C. to obtain an oil phase of 83.6 parts by mass. On the other hand, skim milk powder and salt were added to water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 16.3 parts by mass of the aqueous phase was added to the oil phase, and the mixture was stirred with a propeller stirrer to emulsify into a water-in-oil mold, milk flavor was added, and after stirring, quenching and kneading was performed by a perfector. Then, a margarine for kneading having the following blending ratio was obtained as a plastic oil / fat composition. The obtained kneading margarine was stored at 5 ° C. The total amount of the following margarine for kneading is 100 parts by mass.
<Mixing of margarine for kneading>
Fats and oils 83.5 parts by mass Emulsifier 0.1 parts by mass Non-fat dry milk 1 part by mass Salt 0.5 parts by mass Milk flavor 0.1 parts by mass Water 14.8 parts by mass

The kneading margarine does not contain behenic acid as a constituent fatty acid of fats and oils.

<Making baked products using margarine for kneading>
Using the above-mentioned margarine for kneading, bread was produced by the following formulation and process.
<Bread blending 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 White sugar 6 parts by mass Salt 1.8 parts by mass Non-fat dry milk 2 parts by mass Kneading margarine 5 parts by mass Water 25 parts by mass ・ Main kneading process (All ingredients in this kneading and all medium-sized dough are added)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Add margarine for kneading), 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 Rolled out with a moulder and molded into a roll
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

<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected.

[Dispersibility in fabric]
The time during which the margarine lumps disappeared when the margarine for kneading was added to the dough at 15 ° C. during the preparation of bread was visually evaluated.
Evaluation Criteria ⊚: Dispersed within 1 minute to 1 minute and 30 seconds.
◯: Dispersed within 1 minute 30 seconds to 2 minutes 15 seconds.
Δ: Dispersed within 2 minutes and 15 seconds to 3 minutes.
X: Dispersed over 3 minutes.

[Hiki (10 ° C)]
About the bread that was allowed to cool at room temperature for 24 hours after baking and stored at 10 ° C for 1 day after cooling, whether or not you feel a hiki (texture that leaves a bread-like connection) when you eat it is as follows by 20 panels. It was evaluated according to the criteria of.
Evaluation Criteria ⊚: More than 16 out of 20 panels evaluated that there was no hiki.
◯: 11 to 15 out of 20 panels evaluated that there was no hiki.
Δ: 6 to 10 out of 20 panels evaluated that there was no hiki.
X: Of the 20 panels, 5 or less evaluated that there was no hiki.

[Citri (10 ° C)]
The pain de mie was allowed to cool at room temperature for 24 hours after baking, and then stored at 10 ° C. for 1 day. The citri (moist feeling) of the bread was evaluated by 20 panels according to the following criteria.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

[Flavor release]
The flavor release of the bread was evaluated by 20 panels according to the following criteria for the bread that was allowed to cool at room temperature for 24 hours after baking and then stored at 10 ° C. for 1 day.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

The above evaluation results are shown in Table 3. Table 3 also shows the composition of the plastic fat and oil composition and the fat and oil composition.

（３−３）折り込み用可塑性油脂組成物
＜可塑性油脂組成物の作製＞
表４に示す配合比の油脂を７５℃で溶解、混合し、乳化剤を添加後、溶解させ、７５℃に調温して８５．２質量部の油相とした。一方、水に対し脱脂粉乳および食塩を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を１４．７質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、ミルクフレーバーを添加し、撹拌後、パーフェクターによって急冷捏和し、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型し、下記の配合割合のロールイン用マーガリンを可塑性油脂組成物として得た。得られたロールイン用マーガリンは、５℃で保管した。なお、下記ロールイン用マーガリンの配合は全体で１００質量部である。
〈ロールイン用マーガリンの配合〉
油脂 ８５質量部
乳化剤 ０．２質量部
脱脂粉乳 １．５質量部
食塩 １質量部
ミルクフレーバー ０．１質量部
水 １２．２質量部

(3-3) Plastic fat and oil composition for folding <Preparation of plastic fat and oil composition>
The oils and fats having the compounding ratios shown in Table 4 were dissolved and mixed at 75 ° C., an emulsifier was added and then dissolved, and the temperature was adjusted to 75 ° C. to obtain an oil phase of 85.2 parts by mass. On the other hand, skim milk powder and salt were added to water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 14.7 parts by mass of the aqueous phase was added to the oil phase, and the mixture was stirred with a propeller stirrer to emulsify into a water-in-oil mold, milk flavor was added, and after stirring, quenching and kneading was performed by a perfector. Then, it was molded into a sheet of 25 cm × 21 cm × 1 cm, and a roll-in margarine having the following compounding ratio was obtained as a plastic oil / fat composition. The obtained roll-in margarine was stored at 5 ° C. The total amount of the following roll-in margarine is 100 parts by mass.
<Combining margarine for roll-in>
Fats and oils 85 parts by mass Emulsifier 0.2 parts by mass Skim milk powder 1.5 parts by mass Salt 1 part by mass Milk flavor 0.1 parts by mass Water 12.2 parts by mass

This roll-in margarine does not contain behenic acid as a constituent fatty acid of fats and oils.

<Manufacturing baked products using roll-in margarine>
Danish pastry was prepared under the following formulation and production conditions. Specifically, materials other than the roll-in margarine and shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) of Examples and Comparative Examples were put into a mixer, mixed at low speed for 3 minutes, medium and low for 5 minutes, and then shortening Z was added. Mixing was performed for 2 minutes at low speed and 4 minutes at medium and low speed to obtain dough. The dough was allowed to retard overnight at 0 ° C. after a floor time. Margarine for roll-in was folded into this dough, tri-folded twice and retarded at −10 ° C. for 30 minutes, and tri-folded once and retarded at −10 ° C. for 60 minutes. Then, the sheeter gauge was stretched to a thickness of 3 mm, cut into 10 cm squares (10 cm × 1 cm), proofed, and fired to obtain a Danish pastry.
<Danish pastry combination>
Strong flour 85 parts by mass Weak powder 15 parts by mass Fine white sugar 10 parts by mass Salt 1.8 parts by mass Non-fat milk powder 3 parts by mass Whole egg 6 parts by mass Shortening Z 8 parts by mass East 5 parts by mass East food 0.1 parts by mass Water 53 parts by mass Roll 21 parts by mass with respect to 100 parts by mass of margarine dough for inn <Conditions for producing Denish dough>
Mixing: Low speed 3 minutes, medium low speed 5 minutes, (with shortening), low speed 2 minutes,
Medium and low speed 4 minutes Kneading temperature: 25 ° C
Floor time: 27 ℃ 75% 30 minutes retard: 0 ℃ Overnight roll-in: Tri-fold x 2 times -10 ℃ retard 30 minutes
Fold in three x 1 time, retard 60 minutes at -10 ° C Molding: Cut into sheeter gauge thickness 3 mm 10 cm square (10 cm x 10 cm) Boiler: 35 ° C 75% 60 minutes Baking: 200 ° C 14 minutes

<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected.

[Growth of fats and oils]
The elongation of margarine for roll-in at 10 ° C. at the time of Danish pastry was evaluated according to the following criteria.
Evaluation Criteria ⊚: Oils and fats spread uniformly in the dough without running out of oil, and the extensibility is very good.
〇: Oils and fats spread uniformly in the dough without running out of oil, and the extensibility is good.
Δ: Although it has extensibility, it is slightly out of oil and fat.
X: The fats and oils do not spread evenly, and the fats and oils run out.

[Melting in the mouth]
The Danish pastry was allowed to cool at room temperature for 24 hours after baking, and stored at 10 ° C. for 1 day after allowing to cool, and the melting in the mouth when eaten was evaluated by 20 panels according to the following criteria.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

[Flavor release]
The flavor release of Danish pastry was evaluated by 20 panels according to the following criteria for those that were allowed to cool at room temperature for 24 hours after firing and stored at 10 ° C. for 1 day after allowing to cool.
Evaluation Criteria ⊚: 16 or more of the 20 panels were evaluated as good.
◯: 11 to 15 out of 20 panels were evaluated as good.
Δ: 6 to 10 out of 20 panels were evaluated as good.
X: Of the 20 panels, 5 or less were evaluated as good.

The above evaluation results are shown in Table 4. Table 4 also shows the composition of the plastic fat and oil composition and the fat and oil composition.

Claims (5)

The content of saturated fatty acids is 22 to 48% by mass based on the total mass of fatty acids constituting the fats and oils, and the content of lauric acid bound to the 2-position of triglyceride is 1 to the mass of the total fatty acids consisting of the 2-positions of fats and oils. A plastic fat and oil composition containing 4.5% by mass and a transesterified fat and oil composition in which the content of oleic acid bonded to the 2-position of triglyceride is 35 to 52% by mass based on the total mass of the 2-position constituent fatty acids of the fat and oil. And
The content of the transesterified oil / fat composition is 5 to 70% by mass.
The content of saturated fatty acids is 35 to 65% by mass with respect to the total mass of constituent fatty acids of fats and oils.
The content of lauric acid bound to the 2-position of triglyceride is 0.3 to 17% by mass with respect to the total mass of the 2-position constituent fatty acids of fats and oils.
The content of oleic acid bound to the 2-position of triglyceride is 25 to 65% by mass with respect to the total mass of the 2-position constituent fatty acids of fats and oils.
Plastic fat composition. The plastic oil / fat composition according to claim 1, which comprises the transesterification oil / fat composition containing more than 20% by mass of an oil / fat having an iodine value of 100 or more as a raw material for the transesterification reaction. The plastic oil / fat composition according to claim 1 or 2, which comprises the transesterification oil / fat composition containing 1 to 15% by mass of an extremely hydrogenated oil having a melting point of 50 ° C. or lower as a raw material for the transesterification reaction. The plastic oil / fat composition according to any one of claims 1 to 3, which comprises the transesterification oil / fat composition in which a lauric acid-based oil / fat and a palm-based oil / fat are blended as a raw material for the transesterification reaction. The plastic fat or oil composition according to any one of claims 1 to 4, which contains the transesterified fat and oil composition which does not contain behenic acid as a constituent fatty acid of the fat and oil .