JP6914627B2 - A method for improving the texture of plastic fat and oil compositions, foods, and baked products, and a method for improving the storage stability of baked products. - Google Patents

Description

The present invention relates to a method for improving the texture of a plastic fat / oil composition, a food product, and a baked product, and a method for improving the storage stability of the baked product.

Conventionally, baked products such as bread and confectionery have been required to have a texture such as melting in the mouth, crispness, citrus, and fluffy texture.

In particular, breads containing ingredients such as sandwiches are distributed and sold in the chilled temperature range because it is necessary to consider the storage of the ingredients.

However, since baked products such as breads and confectionery are mainly composed of starches such as wheat flour, aging due to starch, ingredients such as sandwiches deprive the dough of water, and bread from the ingredients, especially in the chilled temperature range. Moisture is transferred to and the texture is deteriorated.

Therefore, various methods have been developed for improving the texture of baked products and for suppressing the deterioration of texture caused by storage of bread and confectionery in the chilled temperature range.

For example, Patent Document 1 discloses a bread dough containing a predetermined plastic oil / fat composition containing a random transesterified oil / fat of palm superolein, etc., mixed with gelatinized swelling-suppressing starch and baked. It is described that such bread is less likely to cause the aging phenomenon at the refrigerating temperature, and it is described that the evaluation of the moist feeling (sit feeling) was good.

Patent Document 2 discloses a plastic fat / oil composition for chilled bread / cake containing a predetermined fat / oil, and according to the plastic fat / oil composition, softness (fluffy feeling) and moistness in storage in a chilled temperature range. (Chilled feeling), it is described that the evaluation of meltability in the mouth was good.

Patent Document 3 discloses bread in which hydroxypropylmethylcellulose (HPMC) is blended in bread dough, and by blending HPMC in bread dough, the baked product has a moist texture (citrus texture). Is described.

Japanese Unexamined Patent Publication No. 2013-10974 Japanese Unexamined Patent Publication No. 2013-34418 Japanese Unexamined Patent Publication No. 2013-215158

However, the plastic oil / fat composition itself in Patent Document 1 is not yet sufficient in that it gives a citrus feeling to the baked product during storage in the chilled temperature range, and also gives a feeling of melting in the mouth, a feeling of crispness, and a feeling of fluffiness. It is not enough in terms of granting. The plastic fat and oil composition for chilled bread and cake of Patent Document 2 is also not sufficient in that it imparts a melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product during storage in the chilled temperature range. Further, as in Patent Document 3, in the baked product in which HPMC is blended in the dough, there is room for improvement in the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of citrus during chilled storage.

The present invention has been made in view of the above circumstances, and by blending it in a baked product such as bread or confectionery, the baked product has an excellent melting feeling, crispness, and fluffy feeling even when stored in a chilled temperature range. Provided are a plastic fat or oil composition capable of imparting a chilled feeling, a food to which such a plastic fat or oil composition is added, a method for improving the texture of a baked product, and a method for improving the storage stability of the baked product. The purpose is.

The present inventors have found that a plastic fat or oil composition obtained by blending a fat or oil having a predetermined structure with a cellulose ether having a low viscosity gives a baked product an excellent texture, and has completed the present invention. More specifically, the present invention provides the following.

(1) The content of the constituent fatty acids, which are saturated fatty acids, is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
A plastic fat / oil composition containing a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less.

(2) The plastic fat / oil composition according to (1), wherein the total content of the triglyceride in which lauric acid is bound at the 2-position is 1.0 to 21.0% by mass with respect to the total mass of the fat / oil.

(3) The plastic oil / fat composition according to (1) or (2), wherein the cellulose ether contains hydroxypropylmethyl cellulose.

(4) The plastic fat / oil composition according to (3), wherein the content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the total mass of the composition.

(5) The plastic oil / fat composition according to any one of (1) to (4), which further contains a thickening polysaccharide.

(6) Further containing polyglycerin condensed ricinoleic acid ester,
Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition, the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass, as described in (1) to (5). The plastic oil / fat composition according to any one.

(7) The plastic oil / fat composition according to any one of (1) to (6), which is used for confectionery or bakery kneading.

(8) The plastic oil / fat composition according to (7), which is used for producing confectionery or bread stored in a chilled temperature range.

(9) The plastic oil / fat composition according to (7) or (8), which is used for producing bread containing ingredients.

(10) A food product to which the plastic fat / oil composition according to any one of (1) to (9) is added.

(11) The food according to (10), which is a confectionery or bread stored in a chilled temperature range.

(12) A method for improving the texture of a baked product of a dough to which a plastic oil / fat composition for kneading a confectionery or a bakery containing the cellulose ether is added by reducing the viscosity of the cellulose ether in an aqueous solution.

(13) By reducing the viscosity of the cellulose ether in the aqueous solution, the storage stability of the baked product of the dough to which the plastic oil / fat composition for kneading the confectionery or the bread containing the cellulose ether is added in the chilled temperature range. How to improve.

(14) A dough to which the plastic fat / oil composition is added by blending cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat / oil composition for confectionery or baking. A method of improving the texture of baked products.

(15) A dough to which the plastic fat / oil composition is added by blending a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat / oil composition for confectionery or baking. A method for improving the storage stability of a baked product in the chilled temperature range.

According to the present invention, by blending it in a baked product such as bread or confectionery, it is possible to give the baked product an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a plasticity feeling even when stored in a chilled temperature range. It is possible to provide a plastic fat / oil composition, a food to which such a plastic fat / oil composition is added, a method for improving the texture of a baked product, and a method for improving the storage stability of the baked product.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Plastic oil / fat composition>
In the plastic fat and oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is 30 to 60% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil, and the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa · s. It contains the following cellulose ethers. With such a structure, the plastic oil / fat composition of the present invention can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product. In particular, according to the plastic fat / oil composition of the present invention, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product even at the time of storage in the chilled temperature range. In the present invention, the "chilled temperature range" refers to a temperature range of 15 ° C to 0 ° C.

In the plastic fat / oil composition of the present invention , the cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less (hereinafter, may be abbreviated as “cellulose ether”) has a low viscosity and is soluble in water. It is easy, hard to harden, and has high water retention. By blending such a cellulose ether into the dough of the baked product in a state of being blended in the plastic fat / oil composition, the baked product has an excellent melting feeling and crispness (especially when stored in the chilled temperature range). It can give a fluffy feeling and a chilled feeling. Further, in the plastic fat and oil composition of the present invention, the content of the constituent fatty acids which are saturated fatty acids is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, so that the baked product has an excellent melting feeling in the mouth. It is possible to impart a crisp feeling, a fluffy feeling, and a citrus feeling (particularly, a fluffy feeling and a citrus feeling). For the above reasons, it is presumed that the plastic fat and oil composition of the present invention can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, particularly to a baked product stored in a chilled temperature range.

(Fat and oil)
In the plastic fat and oil composition of the present invention, the content of the constituent fatty acids which are saturated fatty acids is not particularly limited as long as it is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, but the mass of the constituent fatty acids of the whole fat and oil is not particularly limited. On the other hand, if it is too small, the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of citrus (particularly, the feeling of fluffyness and the feeling of crispness) may decrease in the baked product stored in the chilled temperature range. Therefore, it is possible to impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling (particularly, fluffy feeling and crispness) to the baked product stored in the chilled temperature range. The content of the constituent fatty acids is preferably 35.0% by mass or more, more preferably 41.0% by mass or more, and 48.0% by mass or more with respect to the mass of the constituent fatty acids of the whole fat and oil. Is more preferable. On the other hand, in the plastic fat and oil composition of the present invention, even if the content of the constituent fatty acids which are saturated fatty acids is excessive with respect to the mass of the constituent fatty acids of the whole fat and oil, the baked product stored in the chilled temperature range melts in the mouth. The feeling, crispness, fluffy feeling, and citrus feeling (particularly, crispness) may be reduced. Therefore, it is possible to impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling (particularly, crispness) to the baked product stored in the chilled temperature range. The fatty acid content is preferably 57.0% by mass or less, more preferably 54.0% by mass or less, and 52.0% by mass or less with respect to the mass of the constituent fatty acids of the whole fat and oil. Is even more preferable.

In the plastic fat and oil composition of the present invention, the total content of the triglyceride in which lauric acid is bonded at the 2-position is not particularly limited, and may be, for example, 0 to 30% by mass with respect to the total mass of the fat and oil. If the total content of triglyceride in which lauric acid is bound at the 2nd position is too small with respect to the total mass of fats and oils, the baked product stored in the chilled temperature range will have a feeling of melting in the mouth and a feeling of crispness (particularly, a feeling of melting in the mouth). ) May decrease. Therefore, since it is possible to impart an excellent melting feeling in the mouth and a crisp feeling (particularly, a feeling of melting in the mouth) to the baked product stored in the chilled temperature range, the triglyceride in which lauric acid is bonded at the 2-position in the plastic fat / oil composition of the present invention. The total content is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, and further preferably 9.0% by mass or more with respect to the total mass of fats and oils. On the other hand, in the plastic fat and oil composition of the present invention, if the total content of the triglyceride in which lauric acid is bonded at the 2-position is excessive with respect to the total mass of the fat and oil, in the baked product stored in the chilled temperature range, The fluffy feeling and the chilled feeling may be reduced. Therefore, since it is possible to impart an excellent fluffy feeling and citrus feeling to the baked product stored in the chilled temperature range, the total content of the triglyceride in which lauric acid is bonded at the 2-position is the fat and oil in the plastic fat and oil composition of the present invention. It is preferably 21.0% by mass or less, more preferably 16.0% by mass or less, and further preferably 14.0% by mass or less with respect to the total mass.

In the plastic fat / oil composition of the present invention, the total content of the triglyceride in which oleic acid is bound at the 2-position is not particularly limited, but it is easy to suppress the feeling of stickiness due to storage in the chilled temperature range. On the other hand, it is preferably 25 to 55% by mass, preferably 30% by mass to 55% by mass, further preferably 35 to 53% by mass, and most preferably 40 to 50% by mass.

In the present invention, the mass of the SSS-type triglyceride (trisaturated fatty acid glyceride) with respect to the total mass of the fat and oil is not particularly limited, and may be, for example, 5 to 35% by mass. In the present specification, "S" means a saturated fatty acid constituting a fat or oil, and "U" means an unsaturated fatty acid constituting a fat or oil. The 1, 2, and 3 positions of triglyceride mean the positions to which the constituent fatty acids are bound.

The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), and lauric acid (12). ), Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), bechenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the number of carbon atoms of each fatty acid. The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, may be the same saturated fatty acid or different saturated fatty acids.

The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and oleic acid. Acids (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 can be mentioned. .. In the numerical notation in parentheses for the above unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds. The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, may be the same unsaturated fatty acid or different unsaturated fatty acids.

In the plastic fat and oil composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride in which lauric acid is bonded at the 2-position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is lauric acid include SLS-type triglyceride, SLU-type triglyceride, and ULU-type triglyceride, but are not particularly limited. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. Since the baked product stored in the chilled temperature range can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position are saturated fatty acids. If it is, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position are unsaturated fatty acids, unsaturated fatty acids having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1) 1), linoleic acid (18: 2), linolenic acid (18: 3), oleic acid (20: 1)) and the like are preferable. 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 acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbons) Numbers 16 to 20 of unsaturated fatty acids (palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1))) Is preferable.

In the plastic fat and oil composition of the present invention, the constituent fatty acids at the 1st and 3rd positions of the triglyceride in which oleic acid is bonded at the 2-position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is oleic acid include SOS-type triglyceride, SOU-type triglyceride, and UOU-type triglyceride, but are not particularly limited. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. Since it is easy to suppress the feeling of stickiness due to storage of the baked product in the chilled temperature range, 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 a saturated fatty acid, the number of carbon atoms is 4 to 24. It is preferably a saturated fatty acid. When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bonded to the 2nd position are unsaturated fatty acids, unsaturated fatty acids having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18: 1) 1), linoleic acid (18: 2), linolenic acid (18: 3)), oleic acid (20: 1) and the like are preferable. 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 acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbons) Number 16 unsaturated fatty acids (palmitoleic acid (16: 1)), number 18 unsaturated fatty acids (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3)), eikosen It is preferably an acid (20: 1) or the like).

The plastic fat and oil composition of the present invention may or may not contain trans acid as a constituent fatty acid of fat and oil, but when the intake of trans acid increases, LDL cholesterol when ingested by the human body increases. Can be done. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat and oil, and is 5% by mass. It is more preferably less than%, and most preferably less than 3% by mass.

In the present invention, the analysis of the constituent fatty acids of triglyceride is performed by the gas chromatograph method (reference oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)". ) ”And“ Recommendation 2-2013 2-position fatty acid composition ”).

(Cellulose ether)
The plastic fat / oil composition of the present invention contains a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less.

The cellulose ether contained in the plastic oil / fat composition is not particularly limited as long as the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa · s or less, but for example, the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa · s or less. There are hydroxypropylmethyl cellulose (HPMC), methyl cellulose (MC), ethylhexyl ethyl cellulose (EHEC), hydroxybutyl methyl cellulose (HBMC), hydroxyethyl methyl cellulose (HEMC), carboxymethyl cellulose (CMC), hydroxyethyl cellulose (HEC), hydroxypropyl cellulose (HPC). ), Etc., but the cellulose ether is not limited to these as long as the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa · s or less. Hydroxypropyl methylcellulose is preferable because it can give a baked product stored in a chilled temperature range an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling. In particular, the lower the viscosity, the better the melt-in-the-mouth feeling, the crisp feeling, the fluffy feeling, and the citrus feeling can be given to the baked product stored in the chilled temperature range. Therefore, the viscosity of the 1% aqueous solution at 60 ° C. is 120 mPa · s or less. Cellulose ether is preferable, cellulose ether having 100 mPa · s or less is more preferable, cellulose ether having 80 mPa · s or less is more preferable, cellulose ether having 70 mPa · s or less is even more preferable, and cellulose ether having 50 mPa · s or less is more preferable. Is the most preferable. Regarding the lower limit of the viscosity of the cellulose ether, for example, the cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 1.0 mPa · s or more may be used. Cellulose ether may be used alone or in combination of two or more. Commercially available products of cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 150 mPa · s or less include, for example, Metrose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd.) and Metrose NE-4000 (Shin-Etsu Chemical Co., Ltd.) which are hydroxypropyl methylcellulose. (Manufactured by Co., Ltd.) and Methyl cellulose K4M (manufactured by Dow Chemical Co., Ltd.).

In the plastic fat / oil composition of the present invention, the content of hydroxypropylmethylcellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less is not particularly limited, and may be, for example, 0.0001 to 10% by mass. However, if it is too small, the baked product stored in the chilled temperature range may have a reduced feeling of melting in the mouth, a feeling of crispness, a feeling of fluffiness, and a feeling of plasticity. Therefore, since the baked product stored in the chilled temperature range can be given an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling, the content of hydroxypropylmethyl cellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less. The amount is preferably 0.001% or more, more preferably 0.5% by mass or more, and further preferably 1% by mass or more with respect to the total mass of the composition. On the other hand, if the content of hydroxypropylmethylcellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less is excessive, the softness, crispness, and melting in the mouth of the baked product may decrease. From this, the content of hydroxypropylmethylcellulose having a viscosity of 1% aqueous solution at 60 ° C. of 150 mPa · s or less is preferably 5% by mass or less, preferably 4% by mass or less, based on the total mass of the composition. More preferably, it is more preferably 3% by mass or less.

When the plastic oil / fat composition of the present invention contains water, the cellulose ether may be contained in either the oil phase or the aqueous phase constituting the plastic oil / fat composition, but it is preferably contained in the oil phase. As a result, a large amount of cellulose ether is dispersed in the fat and oil, and it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range. From this viewpoint, it is preferable that the amount of cellulose ether contained in the oil phase is large, and specifically, 60% by mass or more of the total amount of cellulose ether contained in the plastic oil / fat composition is preferably contained in the oil phase. , 70% by mass or more is more preferably contained in the oil phase, 80% by mass or more is further preferably contained in the oil phase, and 90% by mass or more is further preferably contained in the oil phase, 95% by mass or more. It is most preferable that the above is contained in the oil phase.

The viscosity of a 1% aqueous solution of cellulose ether at 60 ° C. is measured with an SV type viscous meter SV-10 (manufactured by A & D Co., Ltd.). Note that "1% aqueous solution", the cellulose ether aqueous solution containing only the cellulose ether to the total mass aqueous solution means that the content of the cellulose ether to the total mass aqueous solution is 1 wt%.

Further, the plastic fat / oil composition of the present invention may or may not contain cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of more than 150 mPa · s. Examples of such cellulose ethers include Metocell K100M (manufactured by Dow Chemical Co., Ltd.) and Metocell 250M (manufactured by Dow Chemical Co., Ltd.), which are hydroxypropyl methylcellulose.

(Polyglycerin condensed ricinoleic acid ester)
The plastic oil / fat composition of the present invention may or may not further contain a polyglycerin condensed ricinoleic acid ester, but by containing it, the calcined product obtained by containing it can be stored in a chilled temperature range. Excellent crispness. From this, it is preferable that the plastic oil / fat composition of the present invention contains a polyglycerin condensed ricinoleic acid ester. In particular, the baked product obtained by containing the polyglycerin condensed ricinoleic acid ester together with the thickening polysaccharide is excellent in crispness, fluffiness, and citrus feeling when stored in the chilled temperature range. For this reason, it is preferable that the plastic oil / fat composition of the present invention contains both a polyglycerin condensed ricinoleic acid ester and a thickening polysaccharide.

The type of the polyglycerin condensed ricinoleic acid ester is not particularly limited, and examples thereof include a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 2 to 10. Commercially available products include SY Glycer CR-ED (polytype) SY Glycer CR-310 (tetraglycerin degree of polymerization 4), SY Glycer CR-500 (hexaglycerin degree of polymerization 6), and Taiyo, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Examples thereof include Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), and Sunsoft 818SK (hexaglycerin degree of polymerization 6) manufactured by Kagaku Co., Ltd. Of these, among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition of the present invention, the degree of polymerization of glycerin is 4 because it is possible to impart an excellent crispness to the baked product stored in the chilled temperature range. It is preferable that the polyglycerin condensed ricinoleic acid ester having a degree of ~ 6 has the largest mass. The polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is usually a mixture of glycerin or polyglycerin having a different degree of polymerization obtained by heating glycidol, epichlorohydrin or the like and conducting a polycondensation reaction. Therefore, in the commercially available product, it is a mixture of polyglycerin condensed ricinoleic acid esters of glycerin having different degrees of polymerization, and the degree of polymerization of glycerin in the above-mentioned commercially available product shows the highest degree of polymerization of glycerin. In particular, from the viewpoint of imparting an excellent crispness to a baked product stored in a chilled temperature range, a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin having a degree of polymerization of glycerin 6). Condensed ricinoleic acid ester) is preferably used. The degree of polymerization of ricinoleic acid in the polyglycerin condensed ricinoleic acid ester is not particularly limited, and for example, those having a degree of polymerization of 2 to 10 can be used.

The content of the polyglycerin-condensed ricinoleic acid ester is not particularly limited, but in particular, since it is possible to impart an excellent crispness to the baked product stored in the chilled temperature range, it is 0. It is preferably 001 to 5.0% by mass, more preferably 0.005 to 4.0% by mass, further preferably 0.01 to 2.0% by mass, and 0.1 to 1%. Most preferably, it is 0.0% by mass. In particular, among the polyglycerin-condensed ricinoleic acid esters having a total degree of polymerization contained in the plastic oil / fat composition of the present invention, the polyglycerin-condensed ricinoleic acid ester having a degree of polymerization of 4 to 6 has the largest mass, especially chilled. The content of the polyglycerin condensed ricinoleic acid ester is preferably within the above range because it can impart an excellent crispness to the baked product stored in the temperature range.

(Thickening polysaccharide)
The plastic fat and oil composition of the present invention may or may not further contain a thickening polysaccharide other than cellulose ether, but the baked product obtained by containing it may be stored in the chilled temperature range. Excellent in chilled feeling. From this, it is preferable that the plastic oil / fat composition of the present invention contains a thickening polysaccharide. In particular, as described above, the baked product obtained by containing the polyglycerin condensed ricinoleic acid ester together with the thickening polysaccharide is excellent in crispness, fluffiness and citrus feeling when stored in the chilled temperature range.

The type of thickening polysaccharide is not particularly limited, but is, for example, xanthan gum, gellan gum, karaya gum, arabic gum, tamarind seed gum, tara gum, glucomannan, locust bean gum, purulan, guar gum, iotacaraginan, pectin, tragant gum, crystalline. Examples thereof include cellulose, PGA (alginate propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashier gum, agar, gelatin and the like. Of these, xanthan gum, gum arabic, and guar gum are preferable, and in particular, xanthan gum is preferable because it can impart an excellent citrus feeling to the baked product during storage in the chilled temperature range, and the cold water dispersibility of the cellulose ether can be improved. Therefore, gum arabic is preferable. These may be used alone or in combination of two or more.
Examples of commercially available xanthan gum products include SATIAXANE CX915 manufactured by Unitech Foods Co., Ltd. and Novazan 200 manufactured by ADM. Examples of commercially available gum arabic include Ticasia gum manufactured by TIC GUMS. Examples of commercially available guar gum products include VIDOCREM A and VIDOGUM GHK 175 manufactured by Unitech Foods.

In the plastic fat / oil composition of the present invention, the thickening polysaccharide is not particularly limited and may be, for example, 0.0001 to 5.0% by mass, but is 0. It is preferably 001 to 1.0% by mass, more preferably 0.005 to 0.5% by mass, and even more preferably 0.01 to 0.1% by mass. For example, cellulose ether: guar gum: gum arabic: xanthan gum = 1: 0.001 to 3: 0.001 to 3: 0.001 to 3 can be added. A preparation in which a cellulose ether and a thickening polysaccharide are mixed in advance can be used, and a commercially available product includes UNet Emmaheat LV manufactured by Unitech Foods Co., Ltd.

(Other ingredients)
The plastic oil / fat composition of the present invention may be in either a form containing substantially no aqueous phase or a form containing an aqueous phase. In the case of a form containing an aqueous phase, the plastic oil / fat composition of the present invention is not particularly limited, but may be, for example, margarines. The emulsified form containing an aqueous phase is not particularly limited, and examples thereof 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 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and more preferably, based on the total mass of the plastic oil / fat composition. It is 65 to 98% by mass. The content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, still more preferably, based on the total mass of the plastic fat or oil composition. , 2-35% by mass. The emulsified form is preferably a water-in-oil type because it can impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to the baked product stored in the chilled temperature range.

Margarines refer to margarines or fat spreads. Margarine contains 80% by mass or more of fats and oils, and fat spread contains less than 80% by mass of fats and oils.

A form that does not substantially contain an aqueous phase includes shortening. In the present invention, "substantially free" means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic fat / oil composition of the present invention may or may not contain an emulsifier other than the above-mentioned polyglycerin condensed ricinoleic acid ester. Examples of such an emulsifier include monoglycerin fatty acid ester (for example, monoglycerin monopalmitic acid ester, monoglycerin monostearic acid ester, etc.), diglycerin fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglycerin fatty acid ester (glycerin). Acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin ene acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, etc.), lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl lactate sodium, sorbitan Examples thereof include fatty acid ester and polyoxyethylene sorbitan fatty acid ester. These may be used alone or in combination of two or more. Among emulsifiers other than the above polyglycerin condensed ricinoleic acid ester, it is preferable to contain a monoglycerin fatty acid ester. The content of the monoglycerin fatty acid ester may be, for example, 0.1 to 5.0% by mass with respect to the total mass of the plastic fat / oil composition.

The plastic oil / fat composition of the present invention may or may not contain a conventionally known component in addition to the above components. Such known ingredients are not particularly limited, but for example, milk, dairy products, powdered fats and oils, enzymes or proteins, sugars other than thickening polysaccharides, salts, processed egg products, acidulants, pH adjusters, etc. Antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, voca and brandy, brewed liquor such as wine, sake and beer, various liqueurs, flavoring agents obtained by enzymatically treating dairy products, Examples include food materials such as spices, coloring components, and fragrances, and food additives. Examples of milk include milk and the like. As dairy products, skim milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sugar-sweetened milk, sugar-free skim milk, sugar-free fat milk, Examples include whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium caseinate, etc. .. Examples of the enzyme include enzymes such as sugar decomposition and phospholipid decomposition, and examples of the protein include plant proteins such as soybean protein, pea protein and wheat protein. Examples of sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and the like. Examples thereof include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienol, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include those containing components such as capsaicin, anethole, eugenol, cineole, and zingerone. Examples of the coloring component include carotene, astaxanthin, annatto and the like. Examples of the flavor include butter flavor, milk flavor and the like.

(Use)
The use of the plastic oil / fat composition of the present invention is not particularly limited, and it can be used for confectionery or bread making, butter cream, and spread. Examples of confectionery or bread making include roll-in and kneading. In particular, the plastic fat composition of the present invention is suitable for use in the production of confectionery or bread stored in a chilled temperature range. Further, when the plastic oil / fat composition of the present invention is kneaded into a confectionery or bread and used, it is possible to impart an excellent melting feeling in the mouth, a crisp feeling, a fluffy feeling, and a citrus feeling to a baked product stored in a chilled temperature range. For this reason, the plastic oil / fat composition of the present invention is preferably used for confectionery or bread kneading. Further, it is preferable to use it for roll-in from the viewpoint of giving an excellent melting feeling in the mouth, a crisp feeling, and a fluffy feeling (particularly, a crisp feeling) to the baked product stored in the chilled temperature range. In addition, "for confectionery or bread making kneading" means that it is kneaded into the dough of confectionery or bread and used. The baked product to which the plastic fat / oil composition for "confectionery or bread kneading" is added is produced by baking the dough in a state where the plastic fat / oil composition is kneaded into the dough. "For roll-in" refers to folding into confectionery or bread dough. In the baked product to which the "roll-in" plastic fat composition is added, the plastic fat composition is sandwiched between the dough, and the plastic fat composition is folded into the dough in layers by repeating stretching and folding. The dough is baked and manufactured.

Bread that contains ingredients (for example, sandwiches that sandwich ingredients) may deprive the bread of water depending on the type of ingredients, so the resulting bread should be stored in the chilled temperature range. A feeling of dryness is likely to occur, and a feeling of chilling is likely to be impaired. Examples of foodstuffs that deprive bread of water include bean paste, peanut cream, and jams (strawberry, blueberry, apple, etc.). Further, depending on the type of the food material, the moisture of the food material is easily transferred to the bread, and the obtained bread tends to lose its fluffy feeling and crispness (particularly, crispness) when stored in the chilled temperature range. Examples of foodstuffs in which water is easily transferred to bread include vegetables and eggs (fillings). In addition, bread containing foodstuffs requires a cutting process to sandwich the foodstuffs, and has a problem that bread scraps are generated at the time of cutting, so that breads having processing resistance are required. In particular, sandwiches that are sliced as thin as about 1 cm have a lot of bread scraps and the bread dries quickly, so the citrus feeling is more likely to decrease when stored in the chilled temperature range. In response to such a problem, according to the plastic oil / fat composition of the present invention, as described above, since an excellent citrus feeling can be imparted to the baked product, even if the bread is deprived of water, a dry feeling is less likely to occur, and the bread is not dry. Bread containing ingredients (hereinafter referred to as bread) because the fluffy and crispy texture is less likely to decrease even when water is transferred to the bread, the texture is also less likely to decrease during chilled storage, and it is easy to prevent bread scraps during cutting. , In the present specification, it is preferable to use it for the production of "food-blended bread"). Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls, Danish pastries, croissants and the like.

<Manufacturing method of plastic fat composition>
The plastic oil / fat composition of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase (margarines, etc.), the oil phase containing the oil and fat composition of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, etc. It can be rapidly cooled and kneaded by a cooling mixer such as a botator or a nexus. A form that does not contain an aqueous phase (shortening, etc.) can be rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a botator, or a nexus after heating the oil phase containing the oil / fat composition of the present invention. Can be done. Further, if necessary, it can be obtained by blowing an inert gas such as nitrogen gas in a cooling mixer or aging (tempering) after quenching and kneading.

When the plastic oil / fat composition of the present invention contains an aqueous phase, the cellulose ether can be added to the aqueous phase, the oil phase, or after emulsification, but it is preferably added to the oil phase. In addition, any component such as polyglycerin condensed ricinoleic acid ester and thickening polysaccharide can be added to any of the aqueous phase, the oil phase, and after emulsification, but adding and dispersing in the oil phase is dispersibility in the dough. This is preferable because the amount of the baked product is improved and the resistance to lumps and lumps of the baked product is further improved.

The fats and oils used in the production of the plastic fat and oil composition of the present invention are not particularly limited, but palm-based fats and oils, laurin-based fats and oils, pork fats (lard), beef tallows, rapeseed oils, soybean oils, cottonseed oils, sunflower oils, rice oils, etc. Safflower oil, olive oil, sesame oil, iripe fat, mango fat, sal fat, shea fat, cacao fat, lard, their fractionated oils or their processed oils (one or more treatments of hardening and ester exchange reactions) Stuff), MCT (medium chain triglyceride) and the like. In order to appropriately adjust the content of constituent fatty acids, which are saturated fatty acids in fats and oils, it is preferable to select and contain one or more of these fats and oils.

Hereinafter, more specific examples of the fats and oils used in the production of the plastic fats and oils composition of the present invention will be shown. The fat and oil of the present invention can be prepared, for example, by combining the following fats and oils A, B and C.

(A oil and fat)
In the present specification, the “A fat and oil” refers to a fat and oil having a trisaturation amount of 20 to 50% by mass and an iodine value of 20 to 50. Such A fats and oils are not particularly limited, and examples thereof include vegetable fats and oils such as the above-mentioned palm-based fats and oils, transesterified fats and oils of palm-based fats and oils, and animal fats and oils such as milk fat, and one or more combinations thereof. Can also be used. Among them, when palm-separated hard oil, transesterified oil and fat between palm-based oil and fat and lauric-based oil and fat are used, they become crystal nuclei, and as a result, crystals of other oils and fats are induced to secure the amount of crystals, and the baked product has elasticity. Can be granted. In the present specification, the "trisaturation amount" of the fat and oil refers to the mass of the trisaturated fatty acid glyceride contained in the fat and oil with respect to the total mass of the fat and oil, and for example, the "trisaturation amount" of the fat and oil A is , A means the mass of trisaturated fatty acid glyceride contained in the fat and oil A with respect to the total mass of the fat and oil A.

(B fats and oils)
As used herein, the term "B fats and oils" refers to fats and oils having a trisaturation amount of less than 2 to 20% by mass. (However, the "B fat and oil" does not include the above-mentioned "A fat and oil" and the later-described "C fat and oil".) Such B fat and oil is not particularly limited, but for example, a plant other than A fat and oil and C fat and oil. Examples thereof include fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified fats and oils. Among them, in consideration of compatibility with A fat and oil, it is preferable to use palm oil, which is a palm-based fat and oil, a transesterified fat and oil in the palm separated soft portion, an ester-exchanged fat and oil in the palm separated soft portion, and lard in combination.

(C fats and oils)
As used herein, the term "C fats and oils" refers to fats and oils having a trisaturation amount of less than 2% or fats and oils having a trisaturation amount of more than 50% by mass.

The fats and oils having a trisaturation amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used alone or in combination of two or more.

The fats and oils having a trisaturation amount of more than 50% by mass are not particularly limited, but are vegetable fats and oils, animal fats and oils, hydrogenated oils thereof (partially hydrogenated oils or extremely hydrogenated oils), hard oils of fractionated oils, and fats and oils containing these. Examples thereof include ester-exchanged oils and fats made from. Among these, it is preferable to use an extremely hydrogenated oil of vegetable oil or animal oil, or a transesterified oil or fat made from an oil or fat containing the same. Examples of vegetable oils and fats include coconut oil and palm kernel oil, and examples of extremely hydrogenated vegetable oils and fats include palm extremely hydrogenated oil, palm extremely hydrogenated oil, palm kernel extremely hydrogenated oil, rapeseed extremely hydrogenated oil, and soybean. Examples include extremely hydrogenated oil. Examples of the extremely hydrogenated animal fats and oils include lard extremely hydrogenated oils and beef tallow extremely hydrogenated oils. From the viewpoint of good melting in the mouth of the fired product, when an extremely hydrogenated oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

The blending ratio of A fat and oil and B fat and oil described above is preferably 0 to 70% by mass with respect to the total fat and oil, and 45 to 100% by mass with respect to the total fat and oil. It is preferable to blend C fats and oils in an amount of 0 to 52% by mass based on the total fats and oils.

<Foods to which a plastic fat composition is added>
The present invention includes foods to which the above plastic fat composition is added.

The food product of the present invention is not particularly limited, but is preferably a baked product. The baked product is not particularly limited, but for example, confectionery (for example, pie, cake (pound cake, etc.), cookie, biscuit, cracker, waffle, scone, shoe, donut, etc.), bread (bread, sweet bread, croissant, Danish pastry, etc.) Bagles, rolls, croissants, etc.) and the like. Since the above plastic fat and oil composition is added to the present invention, it is preferable that the confectionery or bread is stored in a chilled temperature range. Further, when the food product of the present invention is bread, bread scraps are liable to be generated especially at the time of cutting, and storage in the chilled temperature range causes a dry feeling and a citrus feeling is liable to be impaired. However, by adding the plastic oil / fat composition of the present invention, it is easy to prevent bread dust during cutting, and it is possible to impart an excellent citrus feeling to the baked product. For this reason, the food product of the present invention is preferably bread. In particular, the food of the present invention is preferably a food-blended bread because it can prevent the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls and the like. In particular, although bread containing ingredients such as sandwiches is thin, it is easy to prevent bread scraps when cutting, and it is possible to give a citrus feeling even when stored in a chilled temperature range. Bread containing ingredients that is stored in the chilled temperature range is preferable.

<How to improve the texture of baked products>
The present invention is a method for improving the texture of a baked product of a dough to which a plastic oil / fat composition for kneading a confectionery or a bakery containing the cellulose ether is added by reducing the viscosity of the cellulose ether in an aqueous solution. Including.

In the present invention, "reducing the viscosity of cellulose ether in an aqueous solution" means using a cellulose ether having a viscosity lower than that of a cellulose ether having a certain viscosity. Further, "the texture of the baked product is improved by reducing the viscosity of the cellulose ether in the aqueous solution" means that the cellulose ether having a certain viscosity is blended with a plastic fat / oil composition for confectionery or bread making, and the plasticity thereof. The oil and fat composition was added to the dough of the baked product, and the texture of the obtained baked product was similarly reduced to the texture of the baked product by using cellulose ether having a viscosity lower than that of the cellulose ether. It means that the feeling is improved. Further, the “texture of the baked product” refers to one or more selected from the group consisting of a melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a citrus feeling.

The aqueous solution of cellulose ether for reducing the viscosity is not particularly limited, and may be, for example, a 1% aqueous solution to a 5% aqueous solution. The viscosity to be measured is not particularly limited, but may be 20 to 60 ° C., in the present invention, that is particularly suitable for reducing the 1% viscosity of an aqueous solution at 60 ° C.. Further, in the present invention , the plastic fat / oil composition is added by blending a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat / oil composition for confectionery or baking. It is preferable that the method is to improve the texture of the baked product of the dough.

As the baked product, the same product as the confectionery or bread in the plastic fat and oil composition of the present invention described above can be used. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. Further, as the plastic fat / oil composition used in the method of the present invention, the components blended in the above-mentioned plastic fat / oil composition of the present invention can be used.

<Method of improving the storage stability of baked products>
The present invention stabilizes the storage of a baked product of a dough to which a plastic oil / fat composition for kneading a confectionery or a bakery containing the cellulose ether is added by reducing the viscosity of the cellulose ether in an aqueous solution in a chilled temperature range. Includes ways to improve sex.

In the present invention, "reducing the viscosity of cellulose ether in an aqueous solution" means using a cellulose ether having a viscosity lower than that of a cellulose ether having a certain viscosity. Further, "reducing the viscosity of the cellulose ether in the aqueous solution improves the storage stability of the baked product" means that the cellulose ether having a certain viscosity is blended into the plastic fat / oil composition for confectionery or bread making. The plastic fat and oil composition is added to the dough of the baked product, and the obtained baked product is obtained in the same manner by using a cellulose ether having a viscosity lower than that of the cellulose ether with respect to the storage stability in the chilled temperature range. This means that the storage stability of the baked product in the chilled temperature range is improved. Further, the “storage stability of the baked product” means that the texture of the baked product is not easily impaired when stored in the chilled temperature range, for example.

The aqueous solution of cellulose ether for reducing the viscosity is not particularly limited, and may be, for example, a 1% aqueous solution to a 5% aqueous solution. The viscosity to be measured is not particularly limited and may be 20 to 60 ° C., but in the present invention, it is particularly suitable for reducing the viscosity of a 1% aqueous solution at 60 ° C. Further, in the present invention , the plastic fat / oil composition is added by blending a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat / oil composition for confectionery or baking. It is preferable that the method is to improve the storage stability of the baked product of the obtained dough in the chilled temperature range.

As the baked product, the same product as the confectionery or bread in the plastic fat and oil composition of the present invention described above can be used. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as that in the above-mentioned plastic oil / fat composition of the present invention can be used. Further, as the plastic fat / oil composition used in the method of the present invention, the components blended in the above-mentioned plastic fat / oil composition of the present invention can be used.

<Manufacturing of plastic fat composition and bread>
(Manufacturing of transesterified fats and oils)
[Transesterified fats and oils] (A fats and oils)
67.5% by mass of palm oil (PO), 15% by mass of palm kernel oil (PKO), 5% by mass of palm kernel extremely hardened oil (PHmax), and 12.5% by mass of palm kernel extremely hardened oil (PKHmax) are mixed and used as a catalyst. Sodium methylate was added as a catalyst, and the transesterification reaction was carried out under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain transesterified oils and fats. The transesterified fat and oil had an iodine value of 39 and a trisaturation amount of 25.7% by mass.

[Palm-separated soft part transesterified fats and oils] (B fats and oils-1)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fats and oils. The iodine value of the palm-separated soft part transesterified fat and oil was 56, and the trisaturation amount was 9.1% by mass.

[Palm oil transesterification fats and oils] (B fats and oils-2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fats and oils. The iodine value of the palm oil transesterified oil was 53, and the trisaturation amount was 13.7% by mass.

(Manufacturing of margarine 1)
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oils and fats shown in Tables 1 and 2 described later. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a combinator to make the plasticity. The margarines according to Examples 1 to 24 and Comparative Examples 1 to 6, which are oil and fat compositions, were produced. For Examples 1 to 24 and Comparative Examples 3 to 6, the fats and oils were mixed so as to have the blending ratios shown in Tables 1 and 2, and then cellulose ether was added to the fats and oils, and then the temperature was adjusted. In Examples 1 to 24 and Comparative Examples 1 to 6, emulsifiers (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) were added to the oil phase so as to have the blending ratios shown in Tables 1 and 2 when the oil phase was prepared. ) Was added, and then the temperature was adjusted. For Examples 17 to 19, after adjusting the temperature, thickening polysaccharides (xanthan gum, guar gum, gum arabic) were dispersed in the oil phase as shown in Tables 1 and 2. The palm-separated hard oil had an iodine value of 34 and a trisaturation amount of 25.8% by mass was used, and the palm-separated soft oil had an iodine value of 56.

(Manufacturing of shortening 1)
Emulsifiers (polyglycerin condensed ricinoleic acid ester, polyglycerin condensed ricinoleic acid ester, etc. Monoglycerin monofatty acid ester) was added, and cellulose ether was further added and mixed for Examples 25 to 48 and Comparative Examples 9 to 12, and the temperature was adjusted to 75 ° C., and then thickening was performed for Examples 41 to 43. Polysaccharides (xanthan gum, guar gum, arabic gum) were dispersed in the oil phase and rapidly cooled and kneaded with a combinator to produce shortenings according to Examples 25 to 48 and Comparative Examples 7 to 12, which are plastic fat and oil compositions. ..

The viscosities of the cellulose ethers used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples and the 1% aqueous solution of each cellulose ether at 60 ° C. (hereinafter, may be simply abbreviated as "viscosity") are shown below. .. The blending ratio is as shown in Tables 1 to 4 described later.
Metrose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 5.19 mPa · s)
Metrose NE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 40.0 mPa · s)
Metcell K4M (manufactured by Dow Chemical Co., Ltd., viscosity: 19.8 mPa · s)
Metcell K100M (manufactured by Dow Chemical Co., Ltd., viscosity: 158 mPa · s)
Metcell K250M (manufactured by Dow Chemical Co., Ltd., viscosity: 210 mPa · s)

(emulsifier)
The emulsifiers used to prepare the oil and fat compositions of the above examples are shown below. The blending ratio is as shown in Tables 1 to 4 described later.
Polyglycerin condensed ricinoleic acid ester (SY glycerin CR-500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
The degree of polymerization of the polyglycerin condensed ricinoleic acid ester shows the highest degree of polymerization of the glycerin of the polyglycerin condensed ricinoleic acid ester.
Monoglycerin fatty acid ester (Emulgy MS, manufactured by RIKEN Vitamin Co., Ltd.)

(Thickening polysaccharide)
The polysaccharides used to prepare the oil and fat compositions of the above examples are shown below. The blending ratio is as shown in Tables 1 to 4 described later.
Xanthan gum (SATIAXASE CX915, manufactured by Unitech Foods Co., Ltd.)
Guar gum (VIDOCREM A, manufactured by Unitech Foods Co., Ltd.)
Gum arabic (Tikasia gum, manufactured by TIC GUMS)

(Manufacturing bread)
Using each of the margarines obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl, and mixing was performed at low speed of 4 minutes and medium and low speed of 1 minute using a hook. The kneading temperature was 24 ° C. Then, fermentation was carried out for 4 hours under the conditions of 27 ° C. and 75% humidity. The end point temperature of fermentation was 29 ° C., and after fermentation, a medium seed dough was obtained. Then, the materials other than the margarine or shortening produced above and the medium-sized dough are mixed at a low speed of 3 minutes and a medium-high speed of 3 minutes, and then the margarine or shortening produced above is added, and then the low-speed 3 minutes and the medium-low speed 4 are added. Mixing in minutes gave bread dough. The kneading temperature was 28 ° C. In Comparative Example 2 and Comparative Example 8, cellulose ether was added to the bread dough so as to have the ratios shown in Tables 2 and 4. Then, after taking a floor time of 20 minutes at room temperature, the bread dough is molded and placed in a baking mold for 3 loaves, fermented in a proofer at 38 ° C. and 80% humidity for 45 minutes, and then baked at 200 ° C. for 40 minutes. The breads according to Examples 1 to 48 and Comparative Examples 1 to 12 were produced. After allowing the baked bread to cool at room temperature, put it in a polypropylene bag, store it in a constant temperature bath at 20 ° C for 1 day, slice it to a thickness of 10 mm, and store it in a bag at 5 ° C for 1 day. , Used for each evaluation described later. The composition of the bread described above is shown below.

[Bread combination]
・ Medium seed compounded strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 parts by mass water 40 parts by mass ・ main kneaded strong flour 30 parts by mass white sugar 6 parts by mass salt 1.8 parts by mass defatted milk powder 2 parts by mass margarine 5 parts by mass Water 25 parts by mass

(Manufacturing sandwiches)
The bread obtained above (the breads of Examples and Comparative Examples shown in Tables 1 and 2 described later) was allowed to cool at room temperature, placed in a polypropylene bag, and stored in a constant temperature bath at 20 ° C. for 1 day. After that, it was sliced to a thickness of 10 mm, thinly coated with mayonnaise on each side, and sandwiched between ham and lettuce. After cutting off the ears of the bread, it was cut in half to make a sandwich. The prepared sandwich was further stored in a bag at 5 ° C. for 1 day, and then used for each evaluation described later.

<Evaluation 1>
Regarding the bread stored under the above conditions, the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of citrus were evaluated by 12 panels according to the following criteria. 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 odor test, and each test was judged to be conforming. Five men and seven women in their 20s and 40s were selected.

(Bread melts in the mouth)
Bread and sandwiches were eaten, and the feeling of melting in the mouth was evaluated by the above panel according to the following criteria.
◎ ◎: 11 or more out of 12 people evaluated that the feeling of melting in the mouth was good ◎: 8 to 10 out of 12 people evaluated that the feeling of melting in the mouth was good ○: 5 to 7 out of 12 people evaluated that the feeling of melting in the mouth was good Evaluation that the feeling is good Δ: 3 to 4 out of 12 people evaluated that the feeling of melting in the mouth was good ×: 2 or less out of 12 people evaluated that the feeling of melting in the mouth was good

(Bread crispness)
After eating bread and sandwiches, the crispness in the mouth was evaluated by the above panel according to the following criteria.
◎ ◎: 11 out of 12 people evaluated that the feeling of crispness was good ◎: 8 to 10 out of 12 people evaluated that the feeling of crispness was good ○: 5 to 7 out of 12 people evaluated that the feeling of crispness was good Evaluation that the feeling is good Δ: 3 to 4 out of 12 people evaluated that the feeling of crispness is good ×: 2 or less out of 12 people evaluated that the feeling of crispness is good

(Fluffy feeling of bread)
Bread and sandwiches were eaten, and the fluffy feeling in the mouth was evaluated by the above panel according to the following criteria.
◎ ◎: 11 or more out of 12 people evaluated that the fluffy feeling was good ◎: 8 to 10 out of 12 people evaluated that the fluffy feeling was good ○: 5 to 7 out of 12 people evaluated that the fluffy feeling was good Evaluation that the feeling is good Δ: 3 to 4 out of 12 people evaluated that the fluffy feeling is good ×: 2 or less out of 12 people evaluated that the fluffy feeling is good

(Bread citrus)
After eating bread and sandwiches, the feeling of citrus in the mouth was evaluated by the above panel according to the following criteria.
◎ ◎: 11 or more out of 12 people evaluated that the feeling of citrus was good ◎: 8 to 10 out of 12 people evaluated that the feeling of citrus was good ○: 5 to 7 out of 12 people evaluated that the feeling of citrus was good Evaluation that the feeling is good Δ: 3 to 4 out of 12 people evaluated that the feeling of citrus is good ×: 2 or less out of 12 people evaluated that the feeling of citrus is good

<Evaluation result 1>
The composition of margarine according to Examples 1 to 24 and Comparative Examples 1 to 6 and the evaluation results of the bread according to Examples 1 to 24 and Comparative Examples 1 to 6 are shown in Tables 1 and 2 below. The composition of the shortening according to Examples 25 to 48 and Comparative Examples 7 to 12 and the evaluation results of the bread according to Examples 25 to 48 and Comparative Examples 7 to 12 are shown in Tables 3 and 4 below. In Tables 1 to 4, the numerical values in each column of "Fat and oil blending" mean the blending amount (mass%) of each blended fat and oil with respect to the total mass of the fat and oil. The numerical value in the column of "saturated fatty acid" in Tables 1 to 4 means the content (mass%) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole fat and oil. The numerical value in the column of "amount of lauric acid at the 2-position" in Tables 1 to 4 means the total content (mass%) of triglyceride in which lauric acid is bound at the 2-position with respect to the total mass of fats and oils. The numerical value in the column of "2-position oleic acid amount" in Tables 1 to 4 means the total content (mass%) of triglyceride in which oleic acid is bound at the 2-position with respect to the total mass of fats and oils. The numerical value in the column of "trisaturated acid amount" in Tables 1 to 4 means the mass of SSS type triglyceride (trisaturated fatty acid glyceride) with respect to the total mass of fats and oils. Each numerical value in the columns of "cellulose ether", "emulsifier" and "thickening polysaccharide" in Tables 1 to 4 means the content (mass%) of each component with respect to the total mass of the fat and oil composition. The "abuse test" in Tables 1 to 4 and 7 to 10 (described later) refers to the "abuse test" in which the bread is stored in a constant temperature bath at 20 ° C for one day, sliced into bread to a thickness of 10 mm, and further in a bag at 5 ° C. It means a test after storage for 1 day. The "abuse test" in Tables 5 and 6 (described later) means a test after storage in a bag at 5 ° C. for 2 days.

As shown in Tables 1 to 4, the bread to which the plastic fat composition (margarine or shortening) according to Examples 1 to 48 was added was evaluated for melting in the mouth, crispness, fluffy feeling, and citrus feeling when stored at 5 ° C. Was expensive. On the other hand, in the bread to which the plastic fat composition (margarine or shortening) according to Comparative Examples 1 to 12 was added, the evaluations of melting in the mouth, crispness, fluffiness, and citrus were all low. In all of the plastic fat and oil compositions according to Examples 1 to 48, the content of the constituent fatty acids which are saturated fatty acids is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, and the content of the 1% aqueous solution at 60 ° C. It contains cellulose ether having a viscosity of 150 mPa · s or less. On the other hand, in the plastic fat and oil compositions according to Comparative Examples 1 to 12, the content of the constituent fatty acids which are saturated fatty acids is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, and 60 ° C. It does not satisfy all the conditions of containing the cellulose ether in which the viscosity of the 1% aqueous solution in 1 is 150 mPa · s or less. More specifically, the plastic fat and oil compositions according to Comparative Examples 1 and 7 do not contain cellulose ether. The plastic fat and oil compositions according to Comparative Examples 3 and 9 contain cellulose ether but have a viscosity of 158 mPa · s, and the plastic fat and oil compositions according to Comparative Examples 4 and 10 also contain cellulose ether but have cellulose. The viscosities of the ethers are 210 mPa · s, which contain only cellulose ethers with viscosities greater than 150 mPa · s. In the plastic fat and oil compositions according to Comparative Examples 5 and 11, the content of the constituent fatty acids, which are saturated fatty acids, is less than 30% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil. In the plastic fat and oil compositions according to Comparative Examples 6 and 12, the content of the constituent fatty acids, which are saturated fatty acids, is more than 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil. From these results, in the plastic fat and oil composition, the content of the constituent fatty acid which is a saturated fatty acid is 30 to 60% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil, and the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa. By containing cellulose ether of s or less, it is possible to impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling (particularly, fluffy feeling and citrus feeling) to the baked product even when stored in the chilled temperature range. I understood. In addition, although the breads according to Comparative Examples 2 and 8 contained cellulose ether, the evaluations of melting in the mouth, crispness, fluffiness, and citrus were low. In Examples 1 to 48, cellulose ether was added to the fat and oil, whereas in Comparative Examples 2 and 8, it was added directly to the dough of bread. Based on this result, it is important that the plastic fat and oil composition contains cellulose ether in order to improve the melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling of the baked product, and even if it is added to the dough, the baked product It was shown that the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of plasticity did not improve. Although not shown in Tables 1 to 4, the plastic oil / fat compositions according to Comparative Examples 5, 6, 11 and 12 had a low evaluation even though they contained cellulose ether having a viscosity of 150 mPa · s or less. However, when the same evaluation was carried out using the plastic fat and oil composition not containing this cellulose ether, the evaluation was further lower than that of the plastic fat and oil compositions according to Comparative Examples 5, 6, 11 and 12. That is, the reason why the evaluation of the plastic fat and oil compositions according to Comparative Examples 5, 6, 11 and 12 was low was relatively low as compared with Examples 1 to 48 because the amount of saturated acid was not within the predetermined range. It was found that cellulose ether having a viscosity of 150 mPa · s or less alone improves the melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling of the baked product during storage in the chilled temperature range.

In the plastic fat and oil compositions according to Examples 12 and 36, the total content of triglyceride in which lauric acid is bonded at the 2-position is less than 1.0% by mass with respect to the total mass of the fat and oil. In the plastic fat and oil compositions according to Examples 8 to 11 and 32 to 35, the total content of triglyceride in which lauric acid is bound at the 2-position is 0% by mass based on the total mass of the fat and oil (lauric acid is bound to the 2-position). Does not contain triglycerides). The plastic fat and oil compositions according to Examples 1 to 4, 6, 7, 13 to 16, 20 to 28, 30, 31, 37 to 40, 44 to 48 contain the total amount of triglyceride in which lauric acid is bound at the 2-position. The amount is 1.0% by mass or more with respect to the total mass of fats and oils. All of these examples have in common that they do not contain polyglycerin condensed ricinoleic acid ester or thickening polysaccharide. Here, in Examples 12 and 36, the evaluation of the feeling of melting in the mouth was “◯”, and the evaluation of the feeling of crispness was “⊚”. In Examples 8 to 11 and 32 to 35, both the melting feeling in the mouth and the crispness were evaluated as "◯". On the other hand, in Examples 1 to 4, 6, 7, 13 to 15, 20, 22 to 28, 30, 31, 37 to 39, 44, 46 to 48, both the feeling of melting in the mouth and the feeling of crispness were evaluated. It was "◎" or "◎◎". From this result, the total content of the triglyceride in which lauric acid is bound at the 2-position is 1.0% by mass or more with respect to the total mass of the fat and oil, so that the baked product feels melted in the mouth during storage in the chilled temperature range. And it was found that the crispness (particularly, the crispness) was improved. In Examples 16 and 40, although the total content of the triglyceride in which lauric acid was bound to the 2-position of the plastic fat and oil composition was 1.0% by mass or more with respect to the total mass of the fat and oil. It is presumed that the evaluation of the crispness was "〇" because the content of the constituent fatty acids, which are saturated fatty acids, was relatively small with respect to the mass of the constituent fatty acids of the whole fat and oil. Further, in Examples 21 and 45, although the total content of the triglyceride in which lauric acid was bound to the 2-position of the plastic fat / oil composition was 1.0% by mass or more with respect to the total mass of the fat / oil. It is presumed that the evaluation of the melt-in-the-mouth feeling was "○" because the amount of cellulose ether blended was relatively large.

In the plastic fat and oil compositions according to Examples 13 and 37, the total content of triglyceride in which lauric acid is bonded at the 2-position is more than 21.0% by mass with respect to the total mass of the fat and oil. The plastic fat and oil compositions according to Examples 1 to 4, 6 to 12, 14 to 16, 20 to 28, 30 to 36, 38 to 40, 44 to 48 are all triglycerides in which lauric acid is bound at the 2-position. The total content is 21.0% by mass or less with respect to the total mass of fats and oils. All of these examples have in common that they do not contain polyglycerin condensed ricinoleic acid ester or thickening polysaccharide. Here, in Examples 13 and 37, both the fluffy feeling and the citrus feeling were evaluated as “◯”. On the other hand, in Examples 1 to 4, 6 to 12, 14 to 16, 20 to 28, 30 to 36, 38 to 40, 44 to 48, both the fluffy feeling and the citrus feeling were evaluated as "◎" or ". ◎◎ ”. From this result, the total content of triglyceride in which lauric acid is bound at the 2-position is 21.0% by mass or less with respect to the total mass of fats and oils, so that the baked product feels fluffy during storage in the chilled temperature range. And it was found that the chilled feeling was improved.

Comparing the plastic fat and oil compositions according to Examples 4 and 28 containing no polyglycerin condensed ricinoleic acid ester as an emulsifier with the plastic fat and oil compositions according to Examples 5 and 29 containing a polyglycerin condensed ricinoleic acid ester, Examples 5 and 29 had higher evaluations of crispness. From this result, it was found that the plastic oil / fat composition of the present invention contains the polyglycerin condensed ricinoleic acid ester, which further improves the crispness of the baked product during storage in the chilled temperature range. From this result, it is presumed that the polyglycerin condensed ricinoleic acid ester, which does not have a high degree of polymerization of glycerin, is particularly excellent in giving a feeling of crispness.

Comparing the plastic fat and oil compositions according to Examples 2 and 26 containing no thickening polysaccharide with the plastic fat and oil compositions according to Examples 17 and 41 containing a thickening polysaccharide, Examples 17 and 41 are more effective. The evaluation of the feeling of plasticity was high. From this result, it was found that the plastic oil / fat composition of the present invention contains a thickening polysaccharide, which further improves the citrus feeling of the baked product during storage in the chilled temperature range.

The plastic fat and oil compositions according to Examples 18, 19, 42, and 43 containing both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide have a feeling of melting in the mouth, a feeling of crispness, and a fluffy feeling of the baked product when stored in the chilled temperature range. The evaluations of the feeling and the feeling of chilling were all very good. From this result, the plastic fat and oil composition of the present invention contains both a polyglycerin condensed ricinoleic acid ester and a thickening polysaccharide, so that the baked product has a melt-in-the-mouth feeling, a crisp feeling, and a fluffy feeling when stored in a chilled temperature range. It was found that the feeling of citrus was improved in a well-balanced manner.

In addition, the sandwiches according to Examples 1 to 24 had good melting in the mouth, crispness, fluffy feeling, and citrus feeling, as in the case of bread.

<Manufacturing of plastic fat and oil compositions and Danish pastry and pound cake>
(Manufacturing of margarine 2)
[Manufacturing of margarine for kneading]
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oil and fat blending shown in Tables 7 and 8 described later. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a perfector. Margarine, which is a plastic oil / fat composition according to Examples 73 to 96 and Comparative Examples 19 to 24, was produced. For margarine containing cellulose ether, the temperature was adjusted after mixing the fats and oils so as to have the blending ratios shown in Tables 7 and 8 and then adding the cellulose ethers to the fats and oils. However, in Comparative Example 20, as described later, since cellulose ether is added to the dough of the baked product, margarine does not contain cellulose ether. For those to which emulsifiers (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) have been added, when preparing the oil phase, add the emulsifier to the oil phase so as to have the blending ratios shown in Tables 7 and 8. , The temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 7 and 8 after the temperature was adjusted. The palm-separated hard oil had an iodine value of 34 and a trisaturation amount of 25.8% by mass was used, and the palm-separated soft oil had an iodine value of 56.

[Manufacturing of margarine for roll-in]
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oil and fat blending shown in Tables 5 and 6 described later. On the other hand, 2.0 parts of skim milk powder and 1.0 part of salt were added to 14 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 84.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a combinator to 25 cm. The margarine for roll-in, which is a plastic oil / fat composition according to Examples 49 to 72 and Comparative Examples 13 to 18, was produced by molding into a sheet of × 21 cm × 1 cm. For margarine containing cellulose ether, the temperature was adjusted after mixing the fats and oils so as to have the blending ratios shown in Tables 5 and 6 and then adding the cellulose ethers to the fats and oils. However, in Comparative Example 14, as described later, since cellulose ether is added to the dough of the baked product, margarine does not contain cellulose ether. For those to which emulsifiers (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) have been added, when preparing the oil phase, add the emulsifier to the oil phase so as to have the blending ratios shown in Tables 5 and 6. , The temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 5 and 6 after the temperature was adjusted. The palm-separated hard oil had an iodine value of 34 and a trisaturation amount of 25.8% by mass was used, and the palm-separated soft oil had an iodine value of 56.

(Manufacturing of shortening 2)
In Examples 97 to 120 and Comparative Examples 25 to 30, emulsifiers (polyglycerin-condensed ricinoleic acid ester, etc. Monoglycerin monofatty acid ester) was added, and cellulose ether was further added and mixed for Examples 97 to 120 and Comparative Examples 27 to 30, and the temperature was adjusted to 75 ° C., and then thickening was performed for Examples 113 to 115. Polysaccharides (xanthan gum, guar gum, arabic gum) were dispersed in the oil phase and rapidly cooled and kneaded with a perfector to produce shortening, which is a plastic fat and oil composition according to Examples 97 to 120 and Comparative Examples 25 to 30. .. In Comparative Example 26, as will be described later, since cellulose ether is added to the dough of the baked product, cellulose ether is not contained in the shortening.

The transesterified oils and fats “A oil and fat”, “B oil and fat-1”, and “B oil and fat-2” in Tables 5 to 10 are the same as those described above.

The viscosities of the cellulose ethers used in the preparation of the oil and fat compositions of Examples and Comparative Examples in the above-mentioned "Production of Margarine 2" and "Production of Shortening 2" and the viscosity of a 1% aqueous solution of each cellulose ether at 60 ° C. are shown below. .. The blending ratio is as shown in Tables 5 to 10 described later.
Metrose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 5.19 mPa · s)
Metrose NE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 40.0 mPa · s)
Metcell K4M (manufactured by Dow Chemical Co., Ltd., viscosity: 19.8 mPa · s)
Metcell K100M (manufactured by Dow Chemical Co., Ltd., viscosity: 158 mPa · s)
Metcell K250M (manufactured by Dow Chemical Co., Ltd., viscosity: 210 mPa · s)

(emulsifier)
The emulsifiers used in the preparation of the oil and fat compositions of Examples and Comparative Examples in the above-mentioned "Production of Margarine 2" and "Production of Shortening 2" are shown below. The blending ratio is as shown in Tables 5 to 10 described later.
Polyglycerin condensed ricinoleic acid ester (SY glycerin CR-500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
The degree of polymerization of the polyglycerin condensed ricinoleic acid ester shows the highest degree of polymerization of the glycerin of the polyglycerin condensed ricinoleic acid ester.
Monoglycerin fatty acid ester (Emulgy MS, manufactured by RIKEN Vitamin Co., Ltd.)

(Thickening polysaccharide)
The polysaccharides used in the preparation of the fat and oil compositions of Examples and Comparative Examples in the above-mentioned "Production of Margarine 2" and "Production of Shortening 2" are shown below. The blending ratio is as shown in Tables 5 to 10 described later.
Xanthan gum (SATIAXASE CX915, manufactured by Unitech Foods Co., Ltd.)

(Manufacturing of Danish pastry)
Using each of the margarines obtained above, Danish was produced with the following formulation. 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 and at medium and low speed 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. For Comparative Example 14, cellulose ether was blended in the ratio shown in Table 6 before mixing. The dough was allowed to floor at room temperature for 30 minutes and then retarded at 0 ° C. overnight. 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. After that, the sheeter gauge was stretched to a thickness of 3 mm, cut into 10 cm squares (10 cm × 10 cm), fermented in a proofer at 35 ° C. and 75% humidity for 60 minutes, and then calcined at 200 ° C. for 14 minutes. The Danish pastry according to Comparative Examples 13 to 18 was produced. After allowing the fired Danish pastry to cool at room temperature, it was placed in a polypropylene bag, stored in the bag at 5 ° C. for 2 days, and then used for each evaluation described later. The composition of Danish described above is shown below.

[Danish pastry combination]
Strong flour 90 parts by mass Weak powder 10 parts by mass 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

(Manufacturing of pound cake)
Using each of the margarines or shortenings obtained above, a pound cake was obtained with the following formulation. Margarine or shortening for kneading and white sugar were rubbed together and whipped to a specific gravity of 0.75. Then, whole eggs were gradually added, and finally, cake flour and baking powder were added and mixed so that the final gravity was 0.8 to 0.85 to obtain a dough. For Comparative Examples 20 and 26, cellulose ether was blended in the ratios shown in Tables 8 and 10 before whipping. This dough was poured into a pound mold and baked at 165 ° C. for 35 minutes to produce pound cakes according to Examples 73 to 120 and Comparative Examples 19 to 30. After allowing the baked pound cake to cool at room temperature, put it in a polypropylene bag, store it in a constant temperature bath at 20 ° C for 1 day, slice it to a thickness of 10 mm, and store it in a bag at 5 ° C for 1 day. Later, it was used for each evaluation described later. The composition of the pound cake described above is shown below.

[Pound cake combination]
100 parts by mass of cake flour 100 parts by mass of white sugar 100 parts by mass of margarine or shortening for kneading 100 parts by mass of whole egg 100 parts by mass of baking powder 2 parts by mass of baking powder

<Evaluation 2>
Regarding the Danish pastry and pound cake stored under the above conditions, the feeling of melting in the mouth, the feeling of crispness, the feeling of fluffiness, and the feeling of citrus were evaluated by 12 panels. 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 odor test, and each test was judged to be conforming. Five men and seven women in their 20s and 40s were selected. The evaluation criteria were the same as those in "Evaluation 1" above.

<Evaluation result 2>
The composition of margarine according to Examples 49 to 72 and Comparative Examples 13 to 18 and the evaluation results of Danish according to Examples 49 to 72 and Comparative Examples 13 to 18 are shown in Tables 5 and 6 below. The composition of margarine according to Examples 73 to 96 and Comparative Examples 19 to 24 and the evaluation results of the pound cake according to Examples 73 to 96 and Comparative Examples 19 to 24 are shown in Tables 7 and 8 below. The composition of the shortening according to Examples 97 to 120 and Comparative Examples 25 to 30 and the evaluation results of the pound cake according to Examples 97 to 120 and Comparative Examples 25 to 30 are shown in Tables 9 and 10 below. In addition, in Tables 5 to 10, "oil and fat mixture", "2-position lauric acid amount", "2-position oleic acid amount", "trisaturated acid amount", "cellulose ether", "emulsifier", "thickening" The notations of "sugar" and "abuse test" have the same meanings as those in Tables 1 to 4 above.

As shown in Tables 5 to 10, even in the Danish pastry or pound cake to which the plastic fat composition (margarine or shortening) according to Examples 49 to 120 was added, the feeling of melting in the mouth, the feeling of crispness, and the fluffiness were the same as in the evaluation result 1. It was confirmed that the feeling and the feeling of plasticity were highly evaluated. In all of the plastic fat and oil compositions according to Examples 49 to 120, the content of the constituent fatty acids which are saturated fatty acids is 30 to 60% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, and the content of the 1% aqueous solution at 60 ° C. It contains cellulose ether having a viscosity of 150 mPa · s or less. Further, as in the evaluation result 1, when the amount of 2-position lauric acid is 1.0% by mass or more, the feeling of melting in the mouth and the feeling of crispness (particularly, the feeling of crispness) of the baked product during storage in the chilled temperature range are improved. When the amount of 2-position lauric acid is 21.0% by mass or less, the fluffy feeling and citrus feeling of the baked product during storage in the chilled temperature range are improved, and by containing the polyglycerin condensed ricinoleic acid ester, the chilled product is further chilled. The crispness of the baked product during storage in the temperature range is improved, the citrus feeling of the baked product during storage in the chilled temperature range is further improved by containing the thickening polysaccharide, and the polyglycerin condensed ricinolein is further improved. It was confirmed that by containing both the acid ester and the thickening polysaccharide, the melt-in-the-mouth feeling, crispness, fluffy feeling, and citrus feeling of the baked product during storage in the chilled temperature range were all improved in a well-balanced manner.

Claims (11)

The content of the constituent fatty acids, which are saturated fatty acids, is 30 to 59.2% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
It contains cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 150 mPa · s or less.
The cellulose ether contains hydroxypropylmethyl cellulose and contains
The content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the plastic fat / oil composition.
For confectionery or bread kneading, or for roll-in,
Plastic fat composition. The plastic oil / fat composition according to claim 1, wherein the total content of the triglyceride in which lauric acid is bonded to the 2-position is 1.0 to 21.0% by mass with respect to the total mass of the oil / fat. The plastic fat or oil composition according to claim 1 or 2 , further containing a thickening polysaccharide. In addition, it contains polyglycerin condensed ricinoleic acid ester,
Any of claims 1 to 3 , wherein the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition. The plastic oil / fat composition according to. The plastic fat composition according to any one of claims 1 to 4 , which is used for producing confectionery or bread stored in a chilled temperature range. The plastic oil / fat composition according to any one of claims 1 to 5 , which is used for producing bread containing ingredients. A confectionery or bread stored in a chilled temperature range to which the plastic fat composition according to any one of claims 1 to 6 is added. In a method for improving the texture of a baked product of a dough to which a plastic oil / fat composition for kneading a confectionery or a bakery containing the cellulose ether is added by reducing the viscosity of the cellulose ether in an aqueous solution.
The cellulose ether contains hydroxypropylmethyl cellulose and contains
The content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the plastic fat / oil composition.
The content of the constituent fatty acids, which are saturated fatty acids, in the plastic fat and oil composition is 30 to 59.2% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
Method. By reducing the viscosity of the cellulose ether in the aqueous solution, the storage stability of the baked product of the dough to which the plastic oil / fat composition for kneading the confectionery or the bread containing the cellulose ether is added is improved in the chilled temperature range. In the method
The cellulose ether contains hydroxypropylmethyl cellulose and contains
The content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the plastic fat / oil composition.
The content of the constituent fatty acids, which are saturated fatty acids, in the plastic fat and oil composition is 30 to 59.2% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
Method. A baked product of a dough to which the plastic fat composition is added by blending cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat composition for confectionery or bakery kneading. In how to improve the texture of
The cellulose ether contains hydroxypropylmethyl cellulose and contains
The content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the plastic fat / oil composition.
The content of the constituent fatty acids, which are saturated fatty acids, in the plastic fat and oil composition is 30 to 59.2% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
Method. A baked product of a dough to which the plastic fat composition is added by blending cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 150 mPa · s or less into a plastic fat composition for confectionery or bakery kneading. In a method for improving storage stability in the chilled temperature range of
The cellulose ether contains hydroxypropylmethyl cellulose and contains
The content of the hydroxypropyl methylcellulose is 0.001 to 5% by mass with respect to the plastic fat / oil composition.
The content of the constituent fatty acids, which are saturated fatty acids, in the plastic fat and oil composition is 30 to 59.2% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.
Method.