JP6827282B2 - Thermoplastic fat composition - Google Patents
Thermoplastic fat composition Download PDFInfo
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- JP6827282B2 JP6827282B2 JP2016151818A JP2016151818A JP6827282B2 JP 6827282 B2 JP6827282 B2 JP 6827282B2 JP 2016151818 A JP2016151818 A JP 2016151818A JP 2016151818 A JP2016151818 A JP 2016151818A JP 6827282 B2 JP6827282 B2 JP 6827282B2
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- fat
- oil
- plastic
- oils
- fats
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Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、バター風味に優れた可塑性油脂組成物に関する。 The present invention relates to a thermoplastic oil / fat composition having an excellent butter flavor.
可塑性油脂組成物の代表はバターである。バターを使用すると、その優れた風味により嗜好性の高いパン・菓子等のベーカリー食品が得られ、ベーカリー食品の商品価値を高めることができる。また、バターは吸卵性が高く、卵リッチなベーカリー食品の製造にも適している。しかしながら、バターは高価であり、また、供給量に制限があるという難点がある。 A typical example of a thermoplastic oil / fat composition is butter. When butter is used, bakery foods such as bread and confectionery with high palatability can be obtained due to its excellent flavor, and the commercial value of bakery foods can be enhanced. Butter also has high egg-sucking properties and is suitable for producing egg-rich bakery foods. However, butter has the disadvantages of being expensive and having a limited supply.
上記のような問題から、乳脂を含まない食用油脂と、バター、発酵バター、バターオイル、発酵バターオイル、分別バターオイル等との混合油脂を使用した、いわゆるコンパウンドタイプの可塑性油脂組成物が開発されてきた。コンパウンドタイプの可塑性油脂組成物は、取扱い易く、乳脂の風味がそれなりに活かされているので、現在では広く使用されている。しかしながら、取扱い易さを考慮して、多くの場合温度によるＳＦＣ（固体脂含有量）の変化が少なくなるように設計されているので、口どけやベーカリー食品のジューシー感がバターと比較して乏しい。また、配合される乳脂は結晶化が遅いため、経日的に硬くなる傾向がある。そして、残念ながら、１００％バターとは比較にならないほど風味が劣る。 From the above problems, a so-called compound type plastic fat and oil composition was developed using a mixed fat and oil of edible fat and oil containing no milk fat and butter, fermented butter, butter oil, fermented butter oil, separated butter oil and the like. I came. Compound-type plastic fat and oil compositions are now widely used because they are easy to handle and the flavor of milk fat is utilized to some extent. However, in consideration of ease of handling, in many cases it is designed so that the change in SFC (solid fat content) due to temperature is small, so the juiciness of the bakery food is poor compared to butter. .. In addition, the milk fat to be blended tends to become hard over time because it crystallizes slowly. And, unfortunately, the flavor is incomparably inferior to 100% butter.
コンパウンドタイプの可塑性油脂組成物の油脂の改良についていくつかの試みがなされている。例えば、特許文献１には、加圧晶析による乳脂含有シート状油脂加工食品の製造法が開示されている。特許文献２には、乳脂肪と、沃素価が１０以下であり、全構成脂肪酸のうち炭素数１８以上の構成脂肪酸が８０重量％以上である脂肪を含むエステル交換油脂とを含むロールイン用油脂組成物が開示されている。特許文献３には、油相中に直接β型結晶油脂と乳脂肪を含有するロールイン用油脂組成物が開示されている。 Several attempts have been made to improve the fats and oils of compound-type plastic fats and oils compositions. For example, Patent Document 1 discloses a method for producing a processed food containing milk fat in a sheet by pressure crystallization. Patent Document 2 describes a fat for roll-in containing milk fat and a transesterified fat containing a fat having an iodine value of 10 or less and having 80% by weight or more of the constituent fatty acids having 18 or more carbon atoms among all the constituent fatty acids. The composition is disclosed. Patent Document 3 discloses a roll-in oil / fat composition containing β-type crystalline oil / fat and milk fat directly in the oil phase.
しかしながら、従来のコンパウンドタイプの可塑性油脂組成物の油脂の改良は、乳脂を配合することによる、油脂組織の荒れや油脂結晶粗大化の防止、すなわち、良好な結晶性の維持を目的としており、それを使用したパン・菓子等のベーカリー食品は、乳脂特有の口どけやジューシー感に乏しいものであった。 However, the improvement of fats and oils in the conventional compound type plastic fats and oils composition is aimed at preventing roughening of fats and oils structure and coarsening of fats and oils crystals by blending milk fat, that is, maintaining good crystallinity. Bakery foods such as bread and confectionery using butterfat lacked the melting and juiciness peculiar to milk fat.
一方、コンパウンドタイプの可塑性油脂組成物の風味の改良についてもいくつかの試みがなされている。特許文献４には、バター風味を有する油脂組成物の製造方法として、水相のｐＨを調整し醗酵バターを添加する方法が開示されている。特許文献５には、スターター醗酵菌留出物や醗酵バター用培養濃縮物などを含有させることによるマーガリンの風味の改善法が開示されている。特許文献６には、乳脂肪分を含有する油中水型乳化油脂が開示されている。 On the other hand, some attempts have been made to improve the flavor of the compound type plastic fat composition. Patent Document 4 discloses a method of adjusting the pH of the aqueous phase and adding fermented butter as a method for producing an oil / fat composition having a butter flavor. Patent Document 5 discloses a method for improving the flavor of margarine by containing a starter fermented bacterium distillate, a culture concentrate for fermented butter, and the like. Patent Document 6 discloses a water-in-oil emulsified fat and oil containing milk fat.
しかしながら、特許文献４または特許文献５に開示された方法では風味は酸味の方向に移行し、バター風味としては十分なものではない。また、製菓製パンのような焼成工程を経ると風味強度が低下してしまう。特許文献６に開示された乳脂肪分を含有させる方法は、乳脂肪分を高含有することで風味を得ており、乳脂肪を減らしていくとその分風味が弱くなってしまうという欠点があるため、バターの代替としての効果は十分なものではない。 However, in the method disclosed in Patent Document 4 or Patent Document 5, the flavor shifts in the direction of sourness, which is not sufficient as the butter flavor. In addition, the flavor intensity is lowered after a baking process such as confectionery bread. The method of containing milk fat disclosed in Patent Document 6 has a drawback that the flavor is obtained by containing a high amount of milk fat, and the flavor becomes weaker as the milk fat is reduced. Therefore, the effect as a substitute for butter is not sufficient.
したがって、良好なバター風味を有し、伸展性が良く、嗜好性が高いベーカリー食品が得られる、可塑性油脂組成物の開発が待望されていた。特に、バターの使用に匹敵する口どけや食感を有し、バターの使用に匹敵する風味を有する、ベーカリー食品が得られる、コンパウンドタイプの可塑性油脂組成物の開発が待望されていた。 Therefore, there has been a long-awaited development of a thermoplastic oil / fat composition capable of obtaining a bakery food having a good butter flavor, good extensibility, and high palatability. In particular, the development of a compound-type plastic fat / oil composition capable of obtaining a bakery food having a mouthfeel and texture comparable to the use of butter and a flavor comparable to the use of butter has been long-awaited.
本発明の課題は、良好な結晶性と製菓・製パン適性を有し、パン等に塗って食べる場合だけでなく、パン・菓子等のベーカリー食品に使用した場合においても、バター風味の良好な可塑性油脂組成物を得ることである。特に、バターの使用に匹敵する食感と風味が得られる、コンパウンドタイプの可塑性油脂組成物を得ることである。 The subject of the present invention is that it has good crystallinity and suitability for confectionery / bakery, and has a good butter flavor not only when it is applied to bread or the like and eaten, but also when it is used for bakery foods such as bread and confectionery. To obtain a plastic fat composition. In particular, it is to obtain a compound type plastic fat and oil composition which can obtain a texture and flavor comparable to the use of butter.
本発明者らは鋭意検討を行った結果、油脂として特定の構成トリグリセリドを有する油脂を組み合せ、また、前記油脂にアミノ化合物と還元糖と乳脂肪分解物をさらに組み合わせることによって、上記課題が解決できることを見出し、本発明を完成するに至った。 As a result of diligent studies, the present inventors have solved the above-mentioned problems by combining fats and oils having a specific constituent triglyceride as fats and oils, and further combining the fats and oils with amino compounds, reducing sugars and milk fat decomposition products. The present invention has been completed.
上記課題を解決するため、本発明には以下の構成が含まれる。
（１）油脂の全質量基準で、油脂Ａを２５〜７０質量％及び油脂Ｂを５〜４５質量％含み、油脂Ａの含有量に対する油脂Ｂの含有量の比（油脂Ｂ／油脂Ａ）が１未満であり、
油脂Ａは、構成脂肪酸の総炭素数が４０〜４６であるトリグリセリドと定義されるＣ４０〜４６の含有量が、油脂Ａの全質量基準で３７質量％以上であり、
油脂Ｂは、グリセリンの１位と３位に炭素数１６以上の飽和脂肪酸（Ｓ）が結合し、２位に炭素数１６以上の不飽和脂肪酸（Ｕ）が結合したトリグリセリドと定義されるＳＵＳの含有量が、油脂Ｂの全質量基準で４０質量％以上である、可塑性油脂組成物。
（２）油脂Ａのヨウ素価が２８〜４８である、（１）に記載の可塑性油脂組成物。
（３）油脂Ｂがパーム系油脂を油脂Ｂの全質量基準で５０質量％以上含む、（１）又は（２）に記載の可塑性油脂組成物。
（４）さらに、油脂中に、乳由来の油脂Ｃを油脂の全質量基準で４〜４０質量％含む、（１）〜（３）のいずれか１つに記載の可塑性油脂組成物。
（５）さらに、アミノ化合物と、還元糖と、乳脂肪分解物とを含む、（１）から（４）のいずれか１つに記載の可塑性油脂組成物。
（６）アミノ化合物の含有量が、可塑性油脂組成物１００ｇあたり０．３５ｍｍｏｌ以上０．６０ｍｍｏｌ以下である、（５）に記載の可塑性油脂組成物。
（７）還元糖の含有量が、可塑性油脂組成物１００ｇあたり３．１ｍｍｏｌ以上５．５ｍｍｏｌ以下である（５）又は（６）に記載の可塑性油脂組成物。
（８）乳脂肪分解物の含有量が、可塑性油脂組成物１００ｇあたり０．０５ｇ以上０．４ｇ以下である、（５）から（７）のいずれか１つに記載の可塑性油脂組成物。
（９）アミノ化合物と還元糖が、脱脂粉乳、全脂粉乳、ホエイ粉、バターミルク粉、チーズ粉、およびこれらの乳糖分解酵素処理物及び／又は蛋白質分解酵素処理物から選択される１種類又は複数により添加される、（５）から（８）のいずれか１つに記載の可塑性油脂組成物。
（１０）（１）から（１０）のいずれか１つに記載の可塑性油脂組成物を含有する食品。
（１１）油脂Ａ及び油脂Ｂを含む油相、アミノ化合物及び還元糖を含む水相、乳脂肪分解物、を混合する予備乳化工程と、予備乳化工程で得られた混合物を急冷混捏する工程とを備える、（１）から（１０）のいずれか１つに記載の可塑性油脂組成物の製造方法。
In order to solve the above problems, the present invention includes the following configurations.
(1) Based on the total mass of fats and oils, 25 to 70% by mass of fats and oils A and 5 to 45% by mass of fats and oils B are contained, and the ratio of the content of fats and oils B to the content of fats and oils A (fat and oil B / fats and oils A) is Less than 1
The fat and oil A has a content of C40 to 46 defined as a triglyceride having a total carbon number of 40 to 46 of the constituent fatty acids of 37% by mass or more based on the total mass of the fat and oil A.
Oil B is a triglyceride defined as a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is bonded to the 1st and 3rd positions of glycerin and an unsaturated fatty acid (U) having 16 or more carbon atoms is bonded to the 2nd position. A plastic fat / oil composition having a content of 40% by mass or more based on the total mass of fat / oil B.
(2) The plastic fat / oil composition according to (1), wherein the iodine value of the fat / oil A is 28 to 48.
(3) The plastic fat or oil composition according to (1) or (2), wherein the fat or oil B contains 50% by mass or more of palm-based fat or oil based on the total mass of the fat or oil B.
(4) The plastic fat or oil composition according to any one of (1) to (3), further containing 4 to 40% by mass of milk-derived fat and oil C in the fat and oil based on the total mass of the fat and oil.
(5) The plastic fat / oil composition according to any one of (1) to (4), further comprising an amino compound, a reducing sugar, and a milk fat decomposition product.
(6) The plastic fat / oil composition according to (5), wherein the content of the amino compound is 0.35 mmol or more and 0.60 mmol or less per 100 g of the plastic fat / oil composition.
(7) The plastic fat / oil composition according to (5) or (6), wherein the content of the reducing sugar is 3.1 mmol or more and 5.5 mmol or less per 100 g of the plastic fat / oil composition.
(8) The plastic fat / oil composition according to any one of (5) to (7), wherein the content of the milk fat decomposition product is 0.05 g or more and 0.4 g or less per 100 g of the plastic fat / oil composition.
(9) One type of amino compound and reducing sugar selected from skim milk powder, whole milk powder, whey powder, buttermilk powder, cheese powder, and these lactose-degrading enzyme-treated products and / or proteolytic enzyme-treated products, or The plastic oil / fat composition according to any one of (5) to (8), which is added by a plurality of compounds.
(10) A food containing the plastic fat / oil composition according to any one of (1) to (10).
(11) A pre-emulsification step of mixing an oil phase containing fat A and fat B, an aqueous phase containing an amino compound and a reducing sugar, and a milk fat decomposition product, and a step of quenching and kneading the mixture obtained in the pre-emulsification step. The method for producing a plastic oil / fat composition according to any one of (1) to (10).
本発明によると、良好な結晶性と製菓・製パン適性を有し、パン等に塗って食べる場合だけでなく、パン・菓子等のベーカリー食品に使用した場合においても、バター風味の良好な可塑性油脂組成物を提供できる。特に、バターの使用に匹敵する食感と風味が得られる、コンパウンドタイプの可塑性油脂組成物を提供できる。また、当該可塑性油脂組成物を使用したバター風味豊かなベーカリー食品を提供できる。 According to the present invention, it has good crystallinity and suitability for confectionery and bakery, and has good plasticity with butter flavor not only when it is applied to bread and eaten but also when it is used for bakery foods such as bread and confectionery. An oil / fat composition can be provided. In particular, it is possible to provide a compound type plastic fat / oil composition having a texture and flavor comparable to the use of butter. In addition, it is possible to provide a bakery food having a rich butter flavor using the plastic fat / oil composition.
以下に本発明の可塑性油脂組成物について詳細に説明する。
本発明の可塑性油脂組成物は、油脂中に、油脂Ａおよび油脂Ｂを含有する。上記油脂Ａは、Ｃ４０〜４６の含有量が３７質量％以上である油脂である。
ここで、「Ｃ４０〜４６」は、構成脂肪酸の総炭素数が４０〜４６であるトリグリセリドを意味する。油脂Ａは、Ｃ４０〜４６を、４１〜５９質量％含有することが好ましく、４５〜５５質量％含有することがより好ましい。また、油脂Ａは、そのヨウ素価が、２８〜４８であることが好ましく、３２〜４４であることがより好ましい。
可塑性油脂組成物に含まれる油脂中の油脂Ａの含有量は、２５〜７０質量％である。可塑性油脂組成物に含まれる油脂中の油脂Ａの含有量は、好ましくは２８〜６７質量％であり、より好ましくは３０〜６４質量％である。油脂ＡのＣ４０〜４６の含有量および可塑性油脂組成物に含まれる油脂中の含有量が上記範囲内にあると、結晶性が良好で口どけが良い可塑性油脂組成物が得られるので好ましい。
The plastic fat and oil composition of the present invention will be described in detail below.
The plastic fat and oil composition of the present invention contains fat and oil A and fat and oil B in the fat and oil. The fat and oil A is a fat and oil having a content of C40 to 46 of 37% by mass or more.
Here, "C40 to 46" means a triglyceride having a total carbon number of 40 to 46 of the constituent fatty acids. The fat and oil A preferably contains 41 to 59% by mass of C40 to 46, and more preferably 45 to 55% by mass. The iodine value of the fat A is preferably 28 to 48, more preferably 32 to 44.
The content of the fat A in the fat contained in the plastic fat composition is 25 to 70% by mass. The content of the fat and oil A in the fat and oil contained in the plastic fat and oil composition is preferably 28 to 67% by mass, and more preferably 30 to 64% by mass. When the content of C40 to 46 of the fat A and the content in the fat contained in the plastic fat composition are within the above ranges, a plastic fat composition having good crystallinity and good melting in the mouth can be obtained, which is preferable.
本発明の可塑性油脂組成物に含まれる上記油脂Ａは、ラウリン系油脂と非ラウリン系油脂とのエステル交換油脂であることが好ましい。
ここで「ラウリン系油脂」とは、油脂を構成する全構成脂肪酸中にラウリン酸を３０質量％以上、好ましくは４０質量％以上含有する油脂のことである。ラウリン系油脂の具体例としては、パーム核油またはヤシ油、これらの混合油、これらの油脂または混合油の加工油脂（エステル交換油、分別油、水素添加油等）が挙げられる。
また、「非ラウリン系油脂」とは、油脂を構成する全構成脂肪酸中に炭素数１６以上の脂肪酸を９０質量％以上、好ましくは９５質量％以上含有する油脂のことである。非ラウリン系油脂の具体例としては、大豆油、菜種油、パーム油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油、カカオ脂、牛脂、豚脂、魚油等、および、これらの油脂または混合油の加工油脂（エステル交換油、分別油、水素添加油等）が挙げられる。
The fat and oil A contained in the plastic fat and oil composition of the present invention is preferably a transesterified fat and oil of a lauric-based fat and oil and a non-lauric-based fat and oil.
Here, the "lauric acid-based fat and oil" is a fat and oil containing 30% by mass or more, preferably 40% by mass or more of lauric acid in all the constituent fatty acids constituting the fat and oil. Specific examples of laurin-based fats and oils include palm kernel oil or coconut oil, mixed oils thereof, and processed fats and oils of these fats and oils or mixed oils (transesterification oil, fractionated oil, hydrogenated oil, etc.).
Further, the "non-lauric oil / fat" is an oil / fat containing 90% by mass or more, preferably 95% by mass or more of a fatty acid having 16 or more carbon atoms in all the constituent fatty acids constituting the oil / fat. Specific examples of non-laurin oils and fats include soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, cacao fat, beef fat, and pork fat. Examples thereof include fish oils and processed oils and fats (ester exchange oils, fractionated oils, hydrogenated oils, etc.) of these oils and fats or mixed oils.
上記非ラウリン系油脂としては、パーム系油脂を使用することが好ましい。パーム系油脂とは、パーム油や、その加工油脂（エステル交換油、分別油、水素添加油等）であり、より具体的には、パーム油、パーム油の１段分別油であるパームオレイン、パームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）及びパームミッドフラクション、パームステアリンの２段分別油であるパームオレイン（ソフトパーム）およびパームステアリン（ハードステアリン）等が挙げられる。油脂Ａはラウリン系油脂と非ラウリン系油脂とを質量比で、好ましくは３０：７０〜７０：３０、より好ましくは３５：６５〜６５：３５、さらに好ましくは４０：６０〜６０：４０で混合した混合油のエステル交換油脂であることが好ましい。なお、油脂Ａは、上記構成を有するエステル交換油脂を１種もしくは２種以上使用しても良い。 As the non-lauric acid-based oil and fat, it is preferable to use palm-based oil and fat. Palm-based oils and fats are palm oils and their processed oils and fats (ester exchange oils, fractionated oils, hydrogenated oils, etc.), and more specifically, palm oils and palm olein, which is a one-stage fractionated oils of palm oils. Examples thereof include palm olein (palm super olein) and palm mid fraction, which are two-stage fractionated oils of palm stear and palm olein, and palm olein (soft palm) and palm stear (hard steer), which are two-stage fractionated oils of palm stea. .. The fat A is a mixture of lauric fat and non-lauric fat in a mass ratio, preferably 30:70 to 70:30, more preferably 35:65 to 65:35, and even more preferably 40:60 to 60:40. It is preferably a transesterified oil or fat of the mixed oil. As the fat and oil A, one or more transesterified fats and oils having the above constitution may be used.
本発明の可塑性油脂組成物に含まれる上記油脂Ａを調製するためのエステル交換反応としては、特に制限はない。トリグリセリドの位置選択性の低い非選択的エステル交換（ランダムエステル交換）、位置選択性の高い選択的エステル交換（位置特異的エステル交換）のどちらでもよいが、非選択的エステル交換であることが好ましい。また、油脂Ａを調製するためのエステル交換の方法としては、特に制限はない。化学的エステル交換、酵素的エステル交換のどちらの方法でもよいが、化学的エステル交換であることが好ましい。化学的エステル交換は、触媒としてナトリウムメチラート等の化学触媒を用いて行われるものであり、反応は位置選択性の低い非選択的エステル交換となる。化学的エステル交換は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．１〜１質量％添加した後、減圧下、８０〜１２０℃で０．５〜１時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油脂の精製工程で行われる脱色、脱臭処理を行うことができる。 The transesterification reaction for preparing the fat and oil A contained in the plastic fat and oil composition of the present invention is not particularly limited. Either non-selective transesterification with low regioselectivity of triglyceride (random transesterification) or selective transesterification with high regioselectivity (position-specific transesterification) may be used, but non-selective transesterification is preferable. .. Further, the method of transesterification for preparing the fat A is not particularly limited. Either chemical transesterification or enzymatic transesterification may be used, but chemical transesterification is preferable. The chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is a non-selective transesterification with low regioselectivity. For chemical transesterification, for example, the raw material fats and oils are sufficiently dried according to a conventional method, 0.1 to 1% by mass of a catalyst is added to the raw material fats and oils, and then 0.5 to 0.5 to 120 ° C. under reduced pressure. The reaction can be carried out with stirring for 1 hour. After the transesterification reaction is completed, the catalyst can be washed away by washing with water, and then decolorization and deodorization treatments performed in a normal refining step of edible oils and fats can be performed.
本発明の可塑性油脂組成物に含まれる上記油脂Ｂは、ＳＵＳの含有量が４０質量％以上である油脂である。ここで、ＳＵＳは、グリセリンの１位と３位に炭素数１６以上の飽和脂肪酸（Ｓ）が結合し、２位に炭素数１６以上の不飽和脂肪酸（Ｕ）が結合したトリグリセリドを意味する。Ｓは、好ましくは炭素数１６〜２２の飽和脂肪酸であり、より好ましくは炭素数１６〜１８の飽和脂肪酸である。Ｕは、好ましくは炭素数１６〜２２の不飽和脂肪酸であり、より好ましくは炭素数１６〜１８の不飽和脂肪酸である。油脂Ｂは、ＳＵＳを４５〜６５質量％含有することが好ましく、４８〜６２質量％含有することがより好ましい。可塑性油脂組成物に含まれる油脂中の油脂Ｂの含有量は、５〜４５質量％である。可塑性油脂組成物に含まれる油脂中の油脂Ｂの含有量は、好ましくは８〜４０質量％であり、より好ましくは１０〜３５質量％である。油脂ＢのＳＵＳの含有量および可塑性油脂組成物に含まれる油脂中の含有量が上記範囲内にあると、結晶性が良好で口どけが良い可塑性油脂組成物が得られるので好ましい。 The fat and oil B contained in the plastic fat and oil composition of the present invention is a fat and oil having a SUS content of 40% by mass or more. Here, SUS means a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is bonded to the 1st and 3rd positions of glycerin, and an unsaturated fatty acid (U) having 16 or more carbon atoms is bonded to the 2nd position. S is preferably a saturated fatty acid having 16 to 22 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms. U is preferably an unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably an unsaturated fatty acid having 16 to 18 carbon atoms. The fat and oil B preferably contains 45 to 65% by mass of SUS, and more preferably 48 to 62% by mass. The content of fats and oils B in the fats and oils contained in the plastic fats and oils composition is 5 to 45% by mass. The content of fats and oils B in the fats and oils contained in the plastic fats and oils composition is preferably 8 to 40% by mass, and more preferably 10 to 35% by mass. When the SUS content of the fat B and the content in the fat contained in the plastic fat composition are within the above ranges, a plastic fat composition having good crystallinity and good melting in the mouth can be obtained, which is preferable.
本発明の可塑性油脂組成物に含まれる上記油脂Ｂは、ＳＵＳを４０質量％以上、好ましくは６０質量％以上と豊富に含む油脂（以下、「ＳＵＳ油脂」とも表す）を使用することが好ましい。ＳＵＳ油脂としては、具体的には、ココアバター、パーム油、シア脂、サル脂、アランブラッキア脂、モーラー脂、イリッペ脂、およびマンゴー核油、ならびに、それらの分別油が挙げられる。さらに、すでに知られているように、パルミチン酸、ステアリン酸、あるいは、それらの低級アルコールエステルと、ハイオレイックヒマワリ油等の高オレイン酸油脂との間で、１，３位選択性リパーゼ製剤を用いて、エステル交換反応をさせた後、必要に応じて分別することにより得られる油脂を使用してもよい。なお、油脂Ｂは、上記ＳＵＳ油脂を１種もしくは２種以上使用しても良い。 As the fat and oil B contained in the plastic fat and oil composition of the present invention, it is preferable to use a fat and oil containing abundant SUS in an amount of 40% by mass or more, preferably 60% by mass or more (hereinafter, also referred to as "SUS fat and oil"). Specific examples of the SUS fat and oil include cocoa butter, palm oil, shea butter, monkey fat, allambracchia fat, moller fat, ilippe fat, mango kernel oil, and fractionated oils thereof. Furthermore, as is already known, a 1,3-position selective lipase preparation is provided between palmitic acid, stearic acid, or lower alcohol esters thereof and high oleic acid fats and oils such as hyoleic sunflower oil. You may use fats and oils obtained by subjecting them to a transesterification reaction and then separating them, if necessary. As the fat and oil B, one or more of the above SUS fats and oils may be used.
上記ＳＵＳ油脂としては、特に、パーム油およびその分別油脂を使用することが好ましい。パーム油の分別油脂としては、ヨウ素価が４０〜５０（好ましくは４２〜４８）であるパーム油中融点部（以下、「ＰＭＦ」とも表す）が好ましい。油脂Ｂは、上記パーム油およびその分別油脂を１種もしくは２種以上使用しても良い。 As the SUS fat and oil, it is particularly preferable to use palm oil and its fractionated fat and oil. As the fractionated fat and oil of palm oil, a melting point in palm oil (hereinafter, also referred to as “PMF”) having an iodine value of 40 to 50 (preferably 42 to 48) is preferable. As the fat and oil B, one kind or two or more kinds of the above palm oil and its separated fats and oils may be used.
本発明の可塑性油脂組成物に含まれる油脂は、油脂中の、油脂Ａの含有量に対する油脂Ｂの含有量の比（以下、「油脂Ｂ／油脂Ａ」とも表す）が１未満である。油脂Ｂ／油脂Ａは、好ましくは０．１〜０．９である。本発明の可塑性油脂組成物に含まれる油脂の、油脂Ｂ／油脂Ａが、上記範囲内にあると、結晶性が良好で口どけが良い可塑性油脂組成物が得られるので好ましい。 The fat and oil contained in the plastic fat and oil composition of the present invention has a ratio of the content of fat and oil B to the content of fat and oil A in the fat and oil (hereinafter, also referred to as "fat and oil B / fat and oil A") of less than 1. The fat B / fat A is preferably 0.1 to 0.9. When the fat B / fat A of the fat contained in the plastic fat composition of the present invention is within the above range, a plastic fat composition having good crystallinity and good melting in the mouth can be obtained, which is preferable.
本発明の可塑性油脂組成物に含まれる油脂は、上記油脂構成を満たすことにより、結晶性が良好で口どけが良い可塑性油脂組成物が得られるが、さらに、後述するアミノ化合物と還元糖と乳脂肪分解物との組み合せにより、想定をはるかに超える、バター風味の向上が得られる。 The fat and oil contained in the plastic fat and oil composition of the present invention can obtain a plastic fat and oil composition having good crystallinity and good melting in the mouth by satisfying the above fat and oil composition. Further, an amino compound, a reducing sugar and milk, which will be described later, are obtained. When combined with a lipolytic product, an improvement in butter flavor far beyond expectations can be obtained.
本発明の可塑性油脂組成物は、さらに、油脂中に、乳由来の油脂である油脂Ｃを含んだコンパウンドタイプとしてもよい。上記油脂Ｃは、乳由来の油脂であり、いわゆる乳脂とその加工品を含むものである。より具体的には、バター、バターオイルもしくはそれらの分別油、分別油の発酵物、発酵バター、発酵バターオイルもしくはそれらの分別油、等が挙げられ、それらの１種もしくは２種以上を任意に用いることができる。油脂Ｃは、特に、バターオイルを含むことが好ましい。バターオイルは、油脂Ｃ中に５０〜１００質量％含まれることが好ましく、７０〜１００質量％含まれることがより好ましい。可塑性油脂組成物に含まれる油脂中の油脂Ｃの含有量は、４〜４０質量％であることが好ましい。可塑性油脂組成物に含まれる油脂中の油脂Ｃの含有量は、より好ましくは８〜３５質量％であり、さらに好ましくは１２〜３０質量％である。可塑性油脂組成物に含まれる油脂中の油脂Ｃの含有量が上記範囲内にあると、バター風味豊かで結晶性が良い、バターと比べて経済性に優れた、可塑性油脂組成物が得られるので好ましい。 The plastic fat / oil composition of the present invention may be a compound type containing fat / oil C, which is a fat / oil derived from milk, in the fat / oil. The fat C is a milk-derived fat and oil, and includes so-called milk fat and a processed product thereof. More specifically, butter, butter oil or a fractionated oil thereof, a fermented product of the fractionated oil, fermented butter, fermented butter oil or a fractionated oil thereof, etc. may be mentioned, and one or more of them may be optionally used. Can be used. The fat and oil C preferably contains butter oil. The butter oil is preferably contained in the fat and oil C in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass. The content of fat and oil C in the fat and oil contained in the plastic fat and oil composition is preferably 4 to 40% by mass. The content of the fat and oil C in the fat and oil contained in the plastic fat and oil composition is more preferably 8 to 35% by mass, and further preferably 12 to 30% by mass. When the content of fats and oils C in the fats and oils contained in the plastic fats and oils composition is within the above range, a plastic fats and oils composition having a rich butter flavor, good crystallinity, and superior economic efficiency as compared with butter can be obtained. preferable.
本発明の可塑性油脂組成物に含まれる油脂は、上記油脂Ａ〜Ｃとは別に、油脂Ｄおよび／または油脂Ｅを含有してもよい。油脂Ｄは、上述したラウリン系油脂である。油脂Ｅは、上述した非ラウリン系油脂のうち、１０℃で液状の油脂である。可塑性油脂組成物に含まれる油脂中の油脂Ｄの含有量は、好ましくは３〜１８質量％であり、より好ましくは７〜１４質量％である。可塑性油脂組成物に含まれる油脂中の油脂Ｅの含有量は、好ましくは１〜１１質量％であり、より好ましくは３〜９質量％である。また、本発明の可塑性油脂組成物に含まれる油脂は、本発明の特長を損ねない範囲において、上記油脂Ａ〜Ｅとは別に、その他の食用油脂を含有してもよい。 The fats and oils contained in the plastic fat and oil composition of the present invention may contain fats and oils D and / or fats and oils E in addition to the fats and oils A to C. The fat and oil D is the above-mentioned lauric-based fat and oil. The fat E is a non-lauric fat that is liquid at 10 ° C. among the above-mentioned non-lauric fats and oils. The content of fats and oils D in the fats and oils contained in the plastic fats and oils composition is preferably 3 to 18% by mass, and more preferably 7 to 14% by mass. The content of the fat and oil E in the fat and oil contained in the plastic fat and oil composition is preferably 1 to 11% by mass, and more preferably 3 to 9% by mass. Further, the fats and oils contained in the plastic fats and oils composition of the present invention may contain other edible fats and oils in addition to the fats and oils A to E as long as the features of the present invention are not impaired.
本発明の可塑性油脂組成物に含まれる油脂は、油脂中の、上記油脂Ａと上記油脂Ｂの合計含有量（以下、「油脂Ａ＋油脂Ｂ」とも表す）が５０〜８５質量％であることが好ましく、５５〜７５質量％であることがより好ましい。 The fat and oil contained in the plastic fat and oil composition of the present invention may have a total content of the fat and oil A and the fat and oil B in the fat and oil (hereinafter, also referred to as "fat A + fat and oil B") of 50 to 85% by mass. It is preferably 55 to 75% by mass, more preferably 55 to 75% by mass.
本発明の可塑性油脂組成物に含まれる油脂は、その固体脂含有量（以下、「ＳＦＣ」とも表す）が、１０℃で３０〜５０％、２０℃で１０〜２０％、３０℃で０〜５％であることが好ましい。本発明の可塑性油脂組成物に含まれる油脂のＳＦＣは、好ましくは１０℃で３３〜４５％、２０℃で１２〜１８％、３０℃で１〜４％であり、より好ましくは１０℃で３５〜４０％、２０℃で１３〜１７％、３０℃で２〜４％である。本発明の可塑性油脂組成物に含まれる油脂のＳＦＣが上記範囲内であると、口どけのよい可塑性油脂組成物が得られる。なお、ＳＦＣ（％）は、基準油脂分析試験法(社団法人日本油化学会)の「２．２．９２００３ 固体脂含量(ＮＭＲ法)」に準じて測定できる。 The fat and oil contained in the plastic fat and oil composition of the present invention has a solid fat content (hereinafter, also referred to as “SFC”) of 30 to 50% at 10 ° C., 10 to 20% at 20 ° C., and 0 to 0 at 30 ° C. It is preferably 5%. The SFC of the fat and oil contained in the plastic fat and oil composition of the present invention is preferably 33 to 45% at 10 ° C., 12 to 18% at 20 ° C., 1 to 4% at 30 ° C., and more preferably 35 at 10 ° C. ~ 40%, 13-17% at 20 ° C, 2-4% at 30 ° C. When the SFC of the fat and oil contained in the plastic fat and oil composition of the present invention is within the above range, a plastic fat and oil composition having a good mouthfeel can be obtained. The SFC (%) can be measured according to the standard fat analysis test method (Japan Oil Chemists' Society) "2.22.92003 solid fat content (NMR method)".
本発明の可塑性油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。本発明の可塑性油脂組成物において、トランス脂肪酸含量は、好ましくは１０質量％以下であり、より好ましくは５質量％以下であり、更に好ましくは３質量％以下である。 It is preferable that the plastic fat and oil composition of the present invention contains substantially no trans fatty acid. In the plastic fat and oil composition of the present invention, the trans fatty acid content is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 3% by mass or less.
本発明において、油脂を構成する各脂肪酸含量は、ガスクロマトグラフィー法により測定することができる（例えば、ＡＯＣＳ Ｃｅｌｆ−９６に準じて測定できる）。また、油脂を構成する各トリグリセリド含量は、ガスクロマトグラフィー法により測定することができる（例えば、ＡＯＣＳ Ｃｅ５−８６に準じて測定できる）。 In the present invention, the content of each fatty acid constituting the fat and oil can be measured by a gas chromatography method (for example, it can be measured according to AOCS Celf-96). In addition, the content of each triglyceride constituting the fat and oil can be measured by a gas chromatography method (for example, it can be measured according to AOCS Ce5-86).
本発明の可塑性油脂組成物は、アミノ化合物と還元糖と乳脂肪分解物を含有する。 The plastic fat and oil composition of the present invention contains an amino compound, a reducing sugar and a milk fat decomposition product.
本発明の可塑性油脂組成物に含まれるアミノ化合物は、カゼインやホエイといった乳由来の蛋白質、カゼインやホエイといった乳由来の蛋白質を酵素、酸、アルカリ加熱等で加水分解したもの、アミノ酸から選択される１種類又は複数を用いることができる。
カゼインやホエイといった乳由来の蛋白質の加水分解に酵素を用いる場合、使用する酵素は食品に利用可能なものであればどのようなものでもよい。
The amino compound contained in the plastic fat / oil composition of the present invention is selected from milk-derived proteins such as casein and whey, milk-derived proteins such as casein and whey hydrolyzed by enzymes, acids, alkaline heating, and amino acids. One type or a plurality of types can be used.
When an enzyme is used to hydrolyze a milk-derived protein such as casein or whey, the enzyme used may be any enzyme that can be used in foods.
本発明の可塑性油脂組成物に含まれる還元糖は、食品として摂取可能な還元糖であればどのようなものでも用いることができるが、乳の主要な糖である乳糖や、乳糖の構成糖であるグルコースやガラクトースを用いることが好ましい。 The reducing sugar contained in the plastic fat and oil composition of the present invention can be any reducing sugar that can be ingested as food, but lactose, which is the main sugar of milk, and lactose, which is a constituent sugar of lactose, can be used. It is preferable to use certain glucose or galactose.
上述のアミノ化合物と還元糖は、上記した成分を高い純度で含有する素材を用いることもできるし、アミノ化合物と還元糖の両方を含む脱脂粉乳、全脂粉乳、ホエイ粉、バターミルク粉、チーズ粉、およびこれらの乳糖分解酵素処理物及び／又は蛋白質分解酵素処理物から選択される１種類又は複数を用いることもできる。 As the above-mentioned amino compound and reducing sugar, a material containing the above-mentioned components with high purity can be used, or skim milk powder, full-fat milk powder, whey powder, buttermilk powder, cheese containing both amino compound and reducing sugar. It is also possible to use powder and one or more selected from these lactose-degrading enzyme-treated products and / or proteolytic enzyme-treated products.
アミノ化合物の添加量は、可塑性油脂組成物１００ｇあたりに含まれるアミノ基がリジン残基を基準分子量とし、０．３５ｍｍｏｌ以上０．６０ｍｍｏｌ以下となるように、上記した材料を用いて添加することができる。 The amount of the amino compound added may be such that the amino group contained in 100 g of the plastic fat / oil composition has a reference molecular weight of the lysine residue and is 0.35 mmol or more and 0.60 mmol or less using the above-mentioned material. it can.
還元糖の添加量は、可塑性油脂組成物１００ｇあたりに含まれる還元糖が乳糖を基準分子量とし、３．１ｍｍｏｌ以上５．５ｍｍｏｌ以下となるように、上記した材料を用いて添加することができる。 The amount of the reducing sugar added can be adjusted by using the above-mentioned material so that the reducing sugar contained in 100 g of the plastic fat / oil composition has a reference molecular weight of lactose and is 3.1 mmol or more and 5.5 mmol or less.
本発明の可塑性油脂組成物に含まれる乳脂肪分解物は、食品に利用可能な脂肪分解酵素で乳由来の脂肪を処理したものであればどのようなものでも使用することができるが、脂肪分解酵素として、豚膵臓あるいは幼少家畜の口頭分泌腺から得られる脂肪分解酵素、Ｐｅｎｉｃｉｌｌｉｕｍ属、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ属、Ａｓｐｅｒｇｉｌｌｕｓ属、Ｍｕｃｏｒ属、Ｃａｎｄｉｄａ属等、Ｐｓｅｕｄｏｍｏｎａｓ属、Ｒｈｉｚｏｐｕｓ属、Ｒｈｉｚｏｍｕｃｏｒ属またはＴｈｅｒｍｏｍｙｃｅｓ属の微生物が生産する脂肪分解酵素を用いることが好ましい。
脂肪分解酵素は、添加量が乳原料の０．００５〜５重量％程度となるように水に溶解して添加するか、あるいは、直接乳原料中に添加することが好ましい。酵素反応の条件は、特に限定されず、添加したそれぞれの酵素の反応に適した温度とｐＨ、例えば２５〜６０℃、ｐＨ４．０〜８．０で、１〜２４０時間行なうことができる。
可塑性油脂組成物に含まれる乳脂肪分解物の含有量は、０．０５質量％以上０．４質量％以下である。
The milk-fat decomposition product contained in the plastic fat-and-fat composition of the present invention can be any fat-decomposed product obtained by treating milk-derived fat with a fat-degrading enzyme available in foods. As enzymes, lipolytic enzymes obtained from the oral secretory glands of pig pancreas or juveniles, Pencillium, Chromobacterium, Aspergillus, Mucor, Candida, etc., Pseudomonas, Rhizopus, Rhizomu It is preferable to use a lipolytic enzyme.
The lipolytic enzyme is preferably added by dissolving it in water so that the amount added is about 0.005 to 5% by weight of the dairy raw material, or it is added directly into the dairy raw material. The conditions of the enzyme reaction are not particularly limited, and the enzyme reaction can be carried out at a temperature and pH suitable for the reaction of each added enzyme, for example, 25 to 60 ° C. and pH 4.0 to 8.0 for 1 to 240 hours.
The content of the milk fat decomposition product contained in the plastic fat / oil composition is 0.05% by mass or more and 0.4% by mass or less.
本発明の可塑性油脂組成物は、乳由来のアミノ化合物と乳脂肪分解物を含むため、パン等に塗って食べる場合、バターの使用に匹敵する風味が得られる。さらに、本発明の可塑性油脂組成物は、還元糖を含むためパン・菓子等のベーカリー食品に使用した場合、乳由来のアミノ化合物と還元糖との間にアミノカルボニル反応が生じ、この反応により生成する香気成分と、乳脂肪分解物の加熱に由来する香気成分とにより、焼成しても風味強度が低下することなくバター風味が豊かなベーカリー食品を提供することができる。 Since the plastic fat and oil composition of the present invention contains an amino compound derived from milk and a milk fat decomposition product, when it is spread on bread or the like and eaten, a flavor comparable to that of using butter can be obtained. Furthermore, since the plastic fat and oil composition of the present invention contains a reducing sugar, when it is used in bakery foods such as bread and confectionery, an aminocarbonyl reaction occurs between the milk-derived amino compound and the reducing sugar, and the composition is produced by this reaction. It is possible to provide a bakery food having a rich butter flavor without lowering the flavor intensity even when baked, due to the aroma component to be produced and the aroma component derived from the heating of the milk fat decomposition product.
本発明の可塑性油脂組成物には、油脂、アミノ化合物、還元糖、及び乳脂肪分解物以外の成分として、乳化剤を配合してもよい。本発明の可塑性油脂組成物に使用できる乳化剤としては、例えば、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、プロピレングリコール脂肪酸エステル等の合成乳化剤や、レシチン（大豆レシチン、卵黄レシチン等）、リゾレシチン（大豆リゾレシチン、卵黄リゾレシチン等）、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の合成乳化剤でない乳化剤が挙げられ、これらの２種以上を併用して用いることもできる。乳化剤を使用する場合、可塑性油脂組成物におけるその含量は、好ましくは０．１〜２質量％であり、より好ましくは０．５〜１．５質量％である。なお、本発明の可塑性油脂組成物は、乳化剤を実質的に含まなくても良好な乳化状態を維持できる。実質的に含まないとは、乳化剤の含有量が０．１質量％未満の状態を意味し、０質量％であることが好ましい。 The plastic fat and oil composition of the present invention may contain an emulsifier as a component other than fats and oils, amino compounds, reducing sugars, and milk fat decomposition products. Examples of the emulsifier that can be used in the plastic fat and oil composition of the present invention include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, and glycerin organic. Synthetic emulsifiers such as acid fatty acid ester and propylene glycol fatty acid ester, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponin, plant sterols, milk fat globules, etc. Examples thereof include emulsifiers that are not synthetic emulsifiers, and two or more of these can be used in combination. When an emulsifier is used, its content in the plastic fat composition is preferably 0.1 to 2% by mass, more preferably 0.5 to 1.5% by mass. The plastic oil / fat composition of the present invention can maintain a good emulsified state even if it does not substantially contain an emulsifier. Substantially not contained means a state in which the content of the emulsifier is less than 0.1% by mass, and is preferably 0% by mass.
本発明の可塑性油脂組成物には、油脂、アミノ化合物、還元糖、乳脂肪分解物、および乳化剤以外のその他の成分として、通常可塑性油脂組成物に配合される成分を配合することができる。その他の成分としては、水、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、還元糖以外の糖類、糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、小麦蛋白、大豆蛋白等の植物蛋白、卵、卵加工品、香料、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。 The plastic fat / oil composition of the present invention may contain components usually blended in the plastic fat / oil composition as other components other than fats and oils, amino compounds, reducing sugars, milk fat decomposition products, and emulsifiers. Other ingredients include water, thickening stabilizers, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid, and gluconic acid, sugars other than reduced sugars, sugar alcohols, stevia, and sweeteners such as aspartame. , Β-carotene, caramel, red koji pigment and other colorants, tocopherol, tea extract (catechin, etc.), rutin and other antioxidants, wheat protein, soybean protein and other plant proteins, eggs, processed egg products, spices, Examples thereof include food materials and food additives such as seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats and seafood.
本発明の可塑性油脂組成物は、油脂を主体とする油相と、水を主体とする水相とを有することが好ましい。本発明の可塑性油脂組成物に含まれる（可塑性油脂組成物に占める）油脂の含有量は、好ましくは４５〜９５質量％であり、より好ましくは５５〜９０質量％である。本発明の可塑性油脂組成物に含まれる（可塑性油脂組成物に占める）水の含有量は、好ましくは３〜５３質量％であり、より好ましくは８〜４３質量％である。本発明の可塑性油脂組成物は、マーガリンなどの油中水型の乳化物であることが好ましい。 The plastic oil / fat composition of the present invention preferably has an oil phase mainly composed of oil and fat and an aqueous phase mainly composed of water. The content of fats and oils (in the plastic fats and oils composition) contained in the plastic fats and oils composition of the present invention is preferably 45 to 95% by mass, and more preferably 55 to 90% by mass. The content of water (in the plastic fat / oil composition) contained in the plastic fat / oil composition of the present invention is preferably 3 to 53% by mass, and more preferably 8 to 43% by mass. The plastic oil / fat composition of the present invention is preferably a water-in-oil emulsion such as margarine.
本発明の可塑性油脂組成物の製造方法は、特に制限されるものではなく、公知のマーガリン、ショートニングの製造条件および製造方法により製造できる。具体的には、配合する油脂および油溶成分を混合溶解したものを油相とし、油相に所望の水相を混合乳化して混合物とし、適宜加熱した後、混合物に乳脂肪分解物、あるいはバター香料を添加後、冷却し、結晶化させることで製造することができる。冷却、結晶化は、冷却可塑化させることが好ましい。冷却条件は、好ましくは−０．５℃／分以上、更に好ましくは−５℃／分以上である。この際、徐冷却より急冷却の方が好ましい。また、油相の調製後または混合乳化後は、殺菌処理することが望ましい。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。 The method for producing the plastic oil / fat composition of the present invention is not particularly limited, and can be produced by known production conditions and methods for margarine and shortening. Specifically, the oil phase is a mixture of the oil and fat to be blended and the oil-soluble components, and the desired aqueous phase is mixed and emulsified in the oil phase to form a mixture. After heating as appropriate, the mixture is a milk fat decomposition product or It can be produced by adding a butter fragrance, cooling it, and crystallizing it. For cooling and crystallization, it is preferable to carry out cooling plasticization. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. In addition, it is desirable to sterilize after preparing the oil phase or after mixed emulsification. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the cooling device include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like. Further, as the cooling device, a combination of an open type diacooler and a compactor can be mentioned.
本発明の可塑性油脂組成物は、伸展性がよく、そのままパン等に塗って使用できる。また、本発明の可塑性油脂組成物は、起泡性がよく、それ自体を起泡化させてバタークリーム用として使用できる。また、本発明の可塑性油脂組成物は、吸卵性がよく、特に、パン・菓子等のベーカリー食品の練り込み用、折り込み用として使用することができる。本発明のコンパウンドタイプの可塑性油脂組成物を、パン・菓子等のベーカリー食品に使用すると、バターの使用に匹敵する食感と風味を有するベーカリー食品が得られる。 The plastic oil / fat composition of the present invention has good extensibility and can be used as it is by being applied to bread or the like. Further, the plastic oil / fat composition of the present invention has good foaming property, and can be used for butter cream by foaming itself. In addition, the plastic oil / fat composition of the present invention has good egg-absorbing properties, and can be particularly used for kneading and folding bakery foods such as bread and confectionery. When the compound-type plastic oil / fat composition of the present invention is used in bakery foods such as bread and confectionery, bakery foods having a texture and flavor comparable to those used in butter can be obtained.
本発明のバタークリームないしベーカリー食品は、本発明の可塑性油脂組成物を用いること以外は、公知の製造条件及び製造方法により製造できる。本発明のバタークリームは、フィリングクリーム、サンドクリーム、トッピングクリーム等として使用できる。本発明のベーカリー食品の具体例としては、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン等の焼き菓子、バターケーキ類（パウンドケーキ、フルーツケーキ、マドレーヌ、バウムクーヘン、カステラ等）、スポンジケーキ類（ショートケーキ、ロールケーキ、トルテ、デコレーションケーキ、シフォンケーキ等）、シュー菓子、発酵菓子、パイ、ワッフル等の洋生菓子、菓子パン、フランスパン、シュトーレン、パネトーネ、ブリオッシュ、ドーナツ、デニッシュ、クロワッサン等のパンが挙げられる。 The butter cream or bakery food of the present invention can be produced by known production conditions and production methods except that the plastic oil / fat composition of the present invention is used. The butter cream of the present invention can be used as a filling cream, a sand cream, a topping cream and the like. Specific examples of the bakery food of the present invention include baked confectioneries such as biscuits, cookies, crackers, hardtack, pretzel, cut bread, wafers, sabre, langdosha, and macaroons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, etc.) Castella, etc.), sponge cakes (short cakes, roll cakes, torte, decoration cakes, chiffon cakes, etc.), Western confectionery such as shoe confectionery, fermented confectionery, pie, waffle, confectionery bread, French bread, stolen, panelone, brioche, donuts , Denish, croissant and other breads.
次に、実施例及び比較例により本発明を詳細に説明する。しかし、本発明は、これらの実施例になんら制限されるものではない。 Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.
＜分析方法＞
以下に示す、可塑性油脂組成物に含まれる油脂の固体脂含有量（ＳＦＣ）、また油脂を構成する各油脂の各脂肪酸含量、各トリグリセリド含量は以下の方法により分析した。
固体脂含有量は、基準油脂分析試験法(社団法人日本油化学会)「２．２．９２００３ 固体脂含量(ＮＭＲ法)」により分析した。
各脂肪酸含量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅｌｆ−９６に準拠）により測定した。
各トリグリセリド含量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅ５−８６に準拠）により分析した。
<Analysis method>
The solid fat content (SFC) of the fat and oil contained in the plastic fat and oil composition shown below, the fatty acid content of each fat and oil constituting the fat and oil, and the triglyceride content of each fat and oil were analyzed by the following methods.
The solid fat content was analyzed by the standard fat analysis test method (Japan Oil Chemists' Society) "2.22.92003 solid fat content (NMR method)".
The content of each fatty acid was measured by gas chromatography (according to AOCS Celf-96).
The content of each triglyceride was analyzed by gas chromatography (according to AOCS Ce5-86).
＜油脂配合のスクリーニング＞
（油脂の調製）
〔油脂Ａ１〕：パーム油（日清オイリオグループ株式会社製造品）６０質量部とパーム核油（日清オイリオグループ株式会社製造品）４０質量部とを混合した混合油を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭して、油脂Ａ１（Ｃ４０〜４６の含有量４７．７質量％、ヨウ素価３９．０）を得た。
〔油脂Ｂ１〕：パーム油中融点部（日清オイリオグループ株式会社製造品、ＳＵＳ含有量６３．０質量％、ヨウ素価４５）を油脂Ｂ１とした。
〔油脂Ｂ２〕：パーム油（日清オイリオグループ株式会社製造品、ＳＵＳ含有量４３．０質量％、ヨウ素価５３）を油脂Ｂ２とした。
〔油脂ｂ１〕：パームオレイン（日清オイリオグループ株式会社製造品、ヨウ素価５６）を、減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．１質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭して、油脂ｂ１（ＳＵＳ含有量１２．２質量％、ヨウ素価５６）を得た。
〔油脂Ｃ１〕：バターオイル（日清オイリオグループ株式会社社内調製品、融点３２℃）を油脂Ｃ１とした。
〔油脂Ｄ１〕：ヤシ硬化油（日清オイリオグループ株式会社製造品、ヨウ素価１未満）を油脂Ｄ１とした。
〔油脂Ｅ１〕：大豆油（日清オイリオグループ株式会社製造品）を油脂Ｅ１とした。
〔油脂Ｅ２〕：菜種油（日清オイリオグループ株式会社製造品）を油脂Ｅ２とした。
〔バター 〕：バター（雪印メグミルク株式会社製、商品名「バター食塩不使用プリント」）を評価対照のバターとした。
<Screening for oils and fats>
(Preparation of fats and oils)
[Fat and oil A1]: A mixed oil obtained by mixing 60 parts by mass of palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) at 120 ° C. under reduced pressure. After sufficiently drying by heating, 0.1% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was carried out under reduced pressure at 110 ° C. for 0.5 hours. After completion of the reaction, sodium methylate was washed with water and removed, and decolorized and deodorized according to a conventional purification method to obtain fat A1 (content of C40 to 46: 47.7% by mass, iodine value: 39.0).
[Fat B1]: The melting point in palm oil (manufactured by Nisshin Oillio Group Co., Ltd., SUS content 63.0% by mass, iodine value 45) was designated as fat B1.
[Fat B2]: Palm oil (manufactured by Nisshin Oillio Group Co., Ltd., SUS content 43.0% by mass, iodine value 53) was used as fat B2.
[Fat b1]: Palm olein (manufactured by Nisshin Oillio Group Co., Ltd., iodine value 56) is sufficiently dried by heating to 120 ° C. under reduced pressure, and then sodium methylate in an amount of 0.1% by mass based on oil. Was added, and the transesterification reaction was carried out under reduced pressure at 110 ° C. for 0.5 hours with stirring. After completion of the reaction, sodium methylate was washed with water and removed, and decolorized and deodorized according to a conventional purification method to obtain fat and oil b1 (SUS content 12.2% by mass, iodine value 56).
[Fat and oil C1]: Butter oil (in-house prepared product of Nisshin Oillio Group Co., Ltd., melting point 32 ° C.) was used as fat and oil C1.
[Fat and oil D1]: Hydrogenated palm oil (manufactured by Nisshin Oillio Group Co., Ltd., iodine value less than 1) was designated as fat and oil D1.
[Fat and oil E1]: Soybean oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fat and oil E1.
[Fat and oil E2]: Rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fat and oil E2.
[Butter]: Butter (manufactured by Snow Brand Megmilk Co., Ltd., trade name "butter salt-free print") was used as the evaluation control butter.
（可塑性油脂組成物の油脂配合）
表１、表２の配合に従って、油脂１〜１０を調製し、ＳＦＣを測定した。
表３の配合に従って、油脂１〜１０をそれぞれ使用した可塑性油脂組成物（マーガリン）を、常法に従って、コンビネーターにより急冷混捏し、実施例１〜６および比較例１〜４の可塑性油脂組成物を製造した。
(Mixed fats and oils in a plastic fat and oil composition)
Oils and fats 1 to 10 were prepared according to the formulations shown in Tables 1 and 2, and SFC was measured.
According to the formulation shown in Table 3, the thermoplastic fat and oil compositions (margarine) using the fats and oils 1 to 10 were rapidly cooled and kneaded by a combinator according to a conventional method, and the plastic fat and oil compositions of Examples 1 to 6 and Comparative Examples 1 to 4 were mixed. Manufactured.
（可塑性油脂組成物の評価）
得られた実施例１〜６および比較例１〜４の可塑性油脂組成物を１０℃に調温した後、ガラス板上に塗布して、以下の基準に従って伸展性を評価した。
また、１０℃に調温した各可塑性油脂組成物の口どけを、以下の基準に従って評価した。
また、各可塑性油脂組成物を１０℃１２時間、２５℃１２時間を１サイクルとして３０サイクルの保存テストを行い、以下の基準に従って組織の状態を評価した。
伸展性、口どけ、組織の状態の各評価は５名のパネラーの総合評価とし、結果を表５、表６に示した。
(Evaluation of thermoplastic oil and fat composition)
The obtained plastic oil and fat compositions of Examples 1 to 6 and Comparative Examples 1 to 4 were adjusted to a temperature of 10 ° C., and then applied onto a glass plate, and the extensibility was evaluated according to the following criteria.
In addition, the melting of each plastic oil / fat composition whose temperature was adjusted to 10 ° C. was evaluated according to the following criteria.
In addition, each plastic fat and oil composition was subjected to a 30-cycle storage test with 10 ° C. for 12 hours and 25 ° C. for 12 hours as one cycle, and the state of the tissue was evaluated according to the following criteria.
Each evaluation of extensibility, mouthfeel, and tissue condition was a comprehensive evaluation of 5 panelists, and the results are shown in Tables 5 and 6.
（可塑性油脂組成物の伸展性の評価基準）
◎ 非常にスムーズに伸びる
○ スムーズに伸びる
△ やや切れ目はできるが伸びる
▲ 切れ切れの状態で伸びる
× 硬くて伸びない
(Evaluation criteria for extensibility of thermoplastic oil and fat composition)
◎ Very smoothly stretches ○ Smooth stretches △ Slightly cut but stretches ▲ Stretches in a cut state × Hard and does not stretch
（可塑性油脂組成物の口どけの評価基準）
◎ バター以上によい
○ バターと同程度によい
△ ふつう
▲ やや悪い
× 非常に悪い
(Evaluation criteria for melting of plastic oil and fat composition)
◎ Better than butter ○ As good as butter △ Usually ▲ Slightly bad × Very bad
（可塑性油脂組成物の組織の状態の評価基準）
◎ キメが細かく良好
○ 良好
△ キメがやや粗くなっている
▲ キメが粗くなっている
× 粗大結晶が見られる
(Evaluation Criteria for Tissue Condition of Plastic Oil and Fat Composition)
◎ Fine and good texture ○ Good △ Slightly rough texture ▲ Rough texture × Coarse crystals can be seen
（パウンドケーキ生地の調製）
得られた実施例１〜６および比較例１〜４の可塑性油脂組成物およびバターについて、表４に示す配合割合のパウンドケーキ生地を用いて、以下の手順にしたがって調製した。
(Preparation of pound cake dough)
The obtained plastic fat and oil compositions and butters of Examples 1 to 6 and Comparative Examples 1 to 4 were prepared according to the following procedure using the pound cake dough having the blending ratio shown in Table 4.
（パウンドケーキの製造手順）
１．可塑性油脂組成物と上白糖を混合し、ミキサーにより比重を０．８２にする。
２．１に、全卵を加えて混合する。
３．２に、薄力粉とベーキングパウダーを加え、均一に混合し、生地を調製する。
４．３の生地５００ｇを１０５０ｃｃの型に注入し、１８０℃で５０分間焼成する。
(Pound cake manufacturing procedure)
1. 1. The plastic fat and oil composition and white sugar are mixed, and the specific gravity is adjusted to 0.82 by a mixer.
Add whole eggs to 2.1 and mix.
Add flour and baking powder to 3.2 and mix evenly to prepare dough.
Inject 500 g of the dough of 4.3 into a 1050 cc mold and bake at 180 ° C. for 50 minutes.
以下の評価基準に従って、起泡性、吸卵性および油脂の滲み出しの評価を行った。結果を後述の表５、表６に示した。 Foaming property, egg sucking property and exudation of fats and oils were evaluated according to the following evaluation criteria. The results are shown in Tables 5 and 6 described later.
（起泡性の評価基準）
比重０．８２となるまでの時間
評点
３ ・・・ ４分未満で良好
２ ・・・ ４分以上７分未満
１ ・・・ ７分以上で悪い
(Evaluation criteria for foaming property)
Time to reach a specific gravity of 0.82 Score 3 ・ ・ ・ Good in less than 4 minutes 2 ・ ・ ・ 4 minutes or more and less than 7 minutes 1 ・ ・ ・ Bad in 7 minutes or more
（吸卵性の評価基準）
吸卵後の生地の状態
評点
３ ・・・ 分離なく良好
２ ・・・ 分離気味
１ ・・・ 完全に分離
(Evaluation criteria for egg sucking)
Condition of the dough after egg sucking Score 3 ・ ・ ・ Good without separation 2 ・ ・ ・ Slightly separated 1 ・ ・ ・ Completely separated
（油の滲み出しの評価基準）
パウンドケーキを直径４０ｍｍで型抜きし、ロール紙上（温度２０℃、湿度５０％条件）で２４時間静置したあとの油滲みの状態
評点
３ ・・・ バターを１００％使用したパウンドケーキと同程度
２ ・・・ バターを１００％使用したパウンドケーキより少ない
１ ・・・ バターを１００％使用したパウンドケーキよりかなり少ない
(Evaluation criteria for oil seepage)
A state of oil bleeding after punching a pound cake with a diameter of 40 mm and letting it stand on roll paper (temperature 20 ° C, humidity 50% condition) for 24 hours. Score 3: Similar to pound cake using 100% butter. 2 ・ ・ ・ Less than pound cake with 100% butter 1 ・ ・ ・ Much less than pound cake with 100% butter
＜評価結果＞
上述の実施例１〜６（油脂１〜５、７）、比較例１〜４（油脂６，８〜１０）の評価結果をまとめて表５，表６に示す。
<Evaluation result>
The evaluation results of Examples 1 to 6 (oils and fats 1 to 5, 7) and Comparative Examples 1 to 4 (oils and fats 6, 8 to 10) are summarized in Tables 5 and 6.
表７の配合表に従い可塑性油脂組成物を調製した。油脂は表５の油脂１、表６の油脂７と油脂１０を用いた。アミノ化合物と還元糖の材料は、脱脂粉乳とホエイ粉（ホエイタンパク質含量１２質量％、乳糖含量７８質量％）を用いた。乳脂肪分解物は、バターオイルを微生物由来の脂肪分解酵素で分解したものを用いた。
油脂に乳化剤を添加した油相と、水に脱脂粉乳とホエイ粉を溶解させた水相を調製し、油相に水相を徐々に添加し混合物とした後、８０℃で１０分間加熱した。これに乳脂肪分解物、あるいはバター香料を添加後、上述の（可塑性油脂組成物の油脂配合）の欄の記載と同様にコンビネーターにて急冷可塑化し、実施例７〜１１、及び比較例５〜１０の可塑性油脂組成物を製造した。
A thermoplastic oil / fat composition was prepared according to the formulation table in Table 7. As the fats and oils, the fats and oils 1 in Table 5, the fats and oils 7 in Table 6, and the fats and oils 10 were used. As the materials for the amino compound and the reducing sugar, skim milk powder and whey powder (whey protein content 12% by mass, lactose content 78% by mass) were used. As the milk lipolytic product, a product obtained by decomposing butter oil with a lipolytic enzyme derived from a microorganism was used.
An oil phase in which an emulsifier was added to fats and oils and an aqueous phase in which defatted milk powder and whey powder were dissolved in water were prepared, and the aqueous phase was gradually added to the oil phase to form a mixture, which was then heated at 80 ° C. for 10 minutes. After adding a milk fat decomposition product or a butter flavor to this, the mixture is rapidly cooled and plasticized with a combinator in the same manner as described in the above column (containing fat and oil of a plastic fat and oil composition), and Examples 7 to 11 and Comparative Example 5 To 10 plastic fat and oil compositions were produced.
得られた実施例７〜１１、比較例５〜１０の可塑性油脂組成物を用いて、可塑性油脂組成物をパンに塗って摂取（直食時）した時、および可塑性油脂組成物を用いて調製したパウンドケーキを摂取した時（焼成時）の「バター風味の強さ」、「バター様の甘味の強さ」、および「総合的なバターらしさ」について評価した。 Using the obtained plastic fats and oils compositions of Examples 7 to 11 and Comparative Examples 5 to 10, the plastic fats and oils composition was applied to bread and ingested (during direct meal), and prepared using the plastic fats and oils composition. We evaluated the "strength of butter flavor", "strength of butter-like sweetness", and "overall butteriness" when the pound cake was ingested (during baking).
直食時の評価は、６枚切りの食パンを、１０００Ｗ設定のオーブントースターを用いて、目視で焦げ目が揃うように加熱し、加熱した食パンを縦方向半分にカットした。カットしたパンに可塑性油脂組成物１０ｇを全面に塗り、パンに充分染み込ませたのちに摂取させた。
焼成時の評価は、上述の（パウンドケーキの製造手順）の欄の記載と同様の方法で調製したパウンドケーキを用いた。得られたパウンドケーキを縦半分にカットし、これを摂取させた。
評価は１２名のパネルを対象とし、バターを用いた場合の評価を５として、５段階の絶対評価方式で評価を行った。対象に用いたバターは上述の（油脂の調製）の欄に記載したものと同じものを用いた。官能評価結果の平均点を表８に示す。
For the evaluation at the time of direct eating, 6 slices of bread were heated using an oven toaster set at 1000 W so that the browns were visually aligned, and the heated bread was cut in half in the vertical direction. 10 g of the thermoplastic oil / fat composition was applied to the entire surface of the cut bread, soaked in the bread sufficiently, and then ingested.
For the evaluation at the time of baking, a pound cake prepared by the same method as described in the above (procedure for producing pound cake) column was used. The obtained pound cake was cut in half vertically and ingested.
The evaluation was performed on a panel of 12 people, with an evaluation of 5 when butter was used, and an absolute evaluation method of 5 levels was used. The butter used for the subject was the same as that described in the above (preparation of fats and oils) column. Table 8 shows the average score of the sensory evaluation results.
直食時において、アミノ基量と還元糖量が少ない比較例５は全ての項目で低い評点であった。アミノ基量と還元糖量は実施例７と同じであるが、乳脂肪分解物のかわりにバター風味合成香料を添加した比較例３は、バター様の香りの強さの評点はやや高かったが、バター様の甘みの強さ、総合的なバターらしさの評価は低かった。
アミノ基と還元糖を多く含む実施例７は風味のバランスが崩れ総合的なバターらしさの項目で低い評点となった。
油脂１０を用いた場合は、アミノ基量、還元糖量、乳脂肪分解物量によらず評点は低かった。これは、油脂１０は口どけが悪く、これにより風味を感じにくくなっていることに起因すると考えられた。
Comparative Example 5, which had a small amount of amino groups and a small amount of reducing sugars at the time of direct meal, had a low score in all items. The amount of amino groups and the amount of reducing sugars were the same as in Example 7, but in Comparative Example 3 in which a butter-flavored synthetic flavor was added instead of the milk fat decomposition product, the score of the intensity of the butter-like aroma was slightly higher. , The strength of butter-like sweetness and the overall butteriness were low.
Example 7 containing a large amount of amino groups and reducing sugars had an imbalance in flavor and was given a low score in terms of overall butteriness.
When the fat and oil 10 was used, the score was low regardless of the amount of amino groups, the amount of reducing sugars, and the amount of milk fat decomposition products. It was considered that this was because the fat and oil 10 had a poor melting in the mouth, which made it difficult to feel the flavor.
これらに対して、油脂７を用い、かつアミノ基を可塑性油脂組成物１００ｇあたり０．３５ｍｍｏｌ以上０．６ｍｍｏｌ以下、還元糖を可塑性油脂組成物１００ｇあたり３．１ｍｍｏｌ以上５．５ｍｍｏｌ以下、乳脂肪分解物を可塑性油脂組成物１００ｇあたり０．０５ｇ以上０．４ｇ以下の範囲で含む実施例７から実施例１０は全ての項目で高い評点であった。
また、乳脂（バターオイル）を含まない油脂１を用い、アミノ基、還元糖、および乳脂肪分解物を上記の範囲とした実施例１１も全ての項目で高い評点となることが確認された。
直食時で確認された傾向は焼成時でも同様であった。
On the other hand, the fat and oil 7 is used, the amino group is 0.35 mmol or more and 0.6 mmol or less per 100 g of the plastic fat and oil composition, and the reducing sugar is 3.1 mmol or more and 5.5 mmol or less per 100 g of the plastic fat and oil composition, and milk fat decomposition. Examples 7 to 10 in which the product was contained in the range of 0.05 g or more and 0.4 g or less per 100 g of the plastic fat or oil composition were given high scores in all items.
In addition, it was confirmed that Example 11 using fat 1 containing no milk fat (butter oil) and having an amino group, a reducing sugar, and a milk fat decomposition product in the above range also gave a high score in all items.
The tendency confirmed at the time of direct eating was the same at the time of baking.
Claims (11)
前記油脂Ａは、構成脂肪酸の総炭素数が４０〜４６であるトリグリセリドと定義されるＣ４０〜４６の含有量が、前記油脂Ａの全質量基準で３７質量％以上であり、
前記油脂Ｂは、グリセリンの１位と３位に炭素数１６以上の飽和脂肪酸（Ｓ）が結合し、２位に炭素数１６以上の不飽和脂肪酸（Ｕ）が結合したトリグリセリドと定義されるＳＵＳの含有量が、前記油脂Ｂの全質量基準で４８〜６２質量％である、可塑性油脂組成物。 Based on the total mass of fats and oils, 25 to 70% by mass of fats and oils A and 5 to 45% by mass of fats and oils B are contained, and the ratio of the content of fats and oils B to the content of fats and oils A (fat B / fats and oils A) is 1. Is less than
The fat and oil A has a content of C40 to 46 defined as a triglyceride having a total carbon number of 40 to 46 of the constituent fatty acids of 37% by mass or more based on the total mass of the fat and oil A.
The fat B is defined as a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is bonded to the 1st and 3rd positions of glycerin and an unsaturated fatty acid (U) having 16 or more carbon atoms is bonded to the 2nd position. A plastic fat / oil composition having a content of 48 to 62% by mass based on the total mass of the fat / oil B.
前記予備乳化工程で得られた混合物を急冷混捏する工程と、を備える請求項１から請求項１０のいずれか１項に記載の可塑性油脂組成物の製造方法。 A pre-emulsification step of mixing the oil phase containing the fat A and the fat B, the aqueous phase containing the amino compound and the reducing sugar, and the milk fat decomposition product.
The method for producing a plastic fat or oil composition according to any one of claims 1 to 10, further comprising a step of quenching and kneading the mixture obtained in the pre-emulsification step.
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