JP6931275B2 - Plastic fat composition and baked products - Google Patents

Description

The present invention relates to a plastic fat composition and a baked product.

In recent years, due to growing health consciousness, confectionery bread using flour other than refined wheat flour and confectionery bread made by adding seeds and seeds to refined wheat flour have been preferred, but unrefined flour and unrefined flour The dough containing solids such as fruits and nuts in the refined flour has a problem that it is difficult to form a gluten network, so that the dough does not connect well and it is difficult to produce good bread and the like. Further, since bread and the like produced using such a dough are liable to age, the texture tends to be deteriorated especially when stored in a chilled temperature range.

Therefore, there is a demand for a technique for obtaining a bread or the like having a good texture even if such flour whose dough is difficult to connect is used and the texture is not easily deteriorated even when stored in a chilled storage area.

For example, Patent Documents 1 to 4 describe that by mixing a predetermined cellulose ether with rice flour to obtain a dough, the texture of a baked product of the dough is improved.

Japanese Unexamined Patent Publication No. 2010-22313 Japanese Patent Publication No. 2014-506480 Japanese Patent Application Laid-Open No. 2014-506481 Japanese Unexamined Patent Publication No. 2015-226488

However, the baked products described in Patent Documents 1 to 4 have room for improvement in texture.

The present invention has been made in view of the above circumstances, and a plastic fat and oil composition capable of obtaining a good balance in the texture of a baked product even when using flour whose dough is difficult to connect, and such a plastic fat and oil composition. It is an object of the present invention to provide a fired product using a product.

The present inventors have found that by blending a predetermined cellulose ether with a predetermined fat and oil, a good balance can be obtained in the texture of the baked product even if the dough is hard to be connected to the flour. It came to be completed. More specifically, the present invention provides the following.

(1) A plastic fat / oil composition, which is a plastic fat / oil composition.
The mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. Is below
A plastic fat / oil composition containing a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less.

(2) The mass of lauric acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 1.0 to the mass of the entire fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. The plastic oil / fat composition according to (1), which is 21.0% by mass.

(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 hydroxypropylmethyl cellulose 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 kneading confectionery or bread making or for roll-in.

(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 foodstuffs.

(10) A baked product of a dough composition containing the plastic fat composition according to any one of (1) to (9) and flour.

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

According to the present invention, it is possible to obtain a good balance in the texture of the baked product even if the flour that does not easily connect the dough is used.

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 mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition is relative to the mass of the entire fatty acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition. It contains cellulose ether having a viscosity of 25% by mass or more and 55% by mass or less and a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less. With this structure, the plastic fat and oil composition of the present invention can obtain a good balance in the texture of the baked product even if the dough is hard to be connected to the flour. In particular, according to the plastic fat / oil composition of the present invention, a good balance can be obtained in the texture of the baked product even during storage in the chilled temperature range and even if flour that does not easily connect the dough is used. Further, according to the present invention, it is possible to improve the flavor of flour, which makes it difficult for the dough to connect. In the present invention, the "chilled temperature range" refers to a temperature range of 15 ° C to 0 ° C.

In the present invention, "having a good balance of texture of the baked product" means that the overall evaluation of the texture of the baked product is good. For example, "fluffy feeling" and "crispness" of the baked product. , "Melting in the mouth" and the like are good, but the good texture corresponds to the type of flour used in the dough of the baked product. For example, when rice flour is used as the flour, the overall evaluation including the "fluffy feeling", "crispness", and "melting in the mouth" of the baked product is good. The fluffy texture means that when you put it in your mouth, it has a fluffy texture, and when you chew it, it has a moderate elasticity while having softness, and the baked product is in your mouth. Says a texture that does not easily become lumpy.

In a baked product using flour that does not easily connect the dough, the dough becomes sticky depending on the application, but if the plastic oil / fat composition of the present invention is used, the dough becomes less sticky even if the flour that does not easily connect the dough is used. The plastic oil / fat composition of the present invention may be used for kneading or the like in that the dough is less sticky.

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 200 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 cellulose ether in the dough of the baked product in the state of being blended in the plastic fat composition, the texture of the baked product during storage in the chilled temperature range even if the dough is hard to connect. It is presumed that the dough becomes better and the dough before baking becomes less sticky. In addition, the present inventors have determined the mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the mass of the entire fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition (hereinafter referred to as the present invention). In the specification, it may be abbreviated as "2-position oleic acid amount"), but since it is 25% by mass or more and 55% by mass or less, the texture of the baked product is good even if the dough is hard to connect with the grain powder. It was also found that the dough before baking became less sticky. For the above reasons, it is presumed that the plastic fat and oil composition of the present invention can obtain a good balance in the texture of the baked product during storage in the chilled temperature range even if flour that does not easily connect the dough is used.

(Fat and oil)
The plastic fat / oil composition of the present invention is not particularly limited as long as the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less. At that time, the texture of the baked product (especially in the baked product stored in the chilled temperature range) and the non-stickiness of the dough before baking may be reduced. Therefore, even if flour that does not easily connect the dough is used, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking becomes less sticky. Therefore, the plasticity of the present invention. The amount of 2-position oleic acid in the oil / fat composition is preferably 29% by mass or more, more preferably 33% by mass or more, further preferably 37% by mass or more, and 40% by mass or more. Is particularly preferable. On the other hand, even if the amount of 2-position oleic acid is excessive, the texture of the baked product (especially in the baked product stored in the chilled temperature range) and the dough before baking, especially when using flour that makes it difficult for the dough to connect. There is a risk that the non-stickiness will decrease. Therefore, even if flour that does not easily connect the dough is used, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking becomes less sticky. Therefore, the plastic fat composition of the present invention. The amount of 2-position oleic acid in the product is preferably 51% by mass or less, more preferably 49% by mass or less, further preferably 47% by mass or less, and particularly preferably 45% by mass or less. preferable.

In the plastic fat / oil composition of the present invention, the mass of lauric acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition (hereinafter referred to as). In the present specification, it may be abbreviated as "amount of 2-position lauric acid"), and is not particularly limited, and may be, for example, 0.0 to 30.0% by mass with respect to the total mass of fats and oils. If the amount of lauric acid at the 2nd position is too small, the texture of the baked product (particularly in the baked product stored in the chilled temperature range) may be deteriorated when using grain flour to which the dough is difficult to connect. Therefore, even if flour that is difficult to connect to the dough is used, the texture (particularly, the feeling of melting in the mouth) of the baked product during storage in the chilled temperature range is good. However, it 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. On the other hand, in the plastic oil / fat composition of the present invention, if the amount of 2-position lauric acid is excessive, the texture of the baked product (particularly in the baked product stored in the chilled temperature range) may be deteriorated. Therefore, even if flour that is difficult to connect to the dough is used, the texture (particularly, fluffy feeling) of the baked product during storage in the chilled temperature range is good. The total content of the triglyceride to which is bound is preferably 21.0% by mass or less, more preferably 16.0% by mass or less, and 14.0% by mass or less with respect to the total mass of fats and oils. It is more preferable to have.

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 numerical notation in parentheses for the saturated fatty acid is the carbon number 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 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)), carbon It is preferably an unsaturated fatty acid of number 20 (eicosenoic acid (20: 1))) or the like.

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. In particular, even if flour that is difficult to connect to the dough is used, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking is less sticky. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which is bound is a saturated fatty acid, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 20 carbon atoms (palmitoleic acid (16: 1), oleic acid (18:) 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))) Etc. are preferable.

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 and may be in the range of, for example, 20 to 70% by mass, but with respect to the mass of the constituent fatty acids of the whole fat and oil. If it is too small, the texture of the baked product (especially in the baked product stored in the chilled temperature range) and the non-stickiness of the dough before baking may decrease, especially when using flour that makes it difficult for the dough to connect. .. Therefore, even if the dough is hard to be connected, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking becomes less sticky. Therefore, the plastic fat composition of the present invention. The content of the constituent fatty acids, which are saturated fatty acids, is preferably 30% by mass or more, more preferably 35% by mass or more, and 41% by mass or more, based on the mass of the constituent fatty acids of the whole fat and oil. It is more preferable to have it, and it is particularly preferable that it is 48% by mass or more. 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, especially when flour is used, which makes it difficult for the dough to connect. The texture of the baked product (especially in the baked product stored in the chilled temperature range) and the non-stickiness of the dough before baking may be reduced. Therefore, even if the dough is hard to be connected, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking becomes less sticky. Therefore, the plastic fat composition of the present invention. The content of the constituent fatty acids, which are saturated fatty acids, is preferably 60% by mass or less, more preferably 57% by mass or less, and 54% by mass or less, based on the mass of the constituent fatty acids of the whole fat and oil. It is more preferable that the amount is 52% by mass or less.

The plastic fat and oil composition of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but as the intake of trans fatty acids 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 the trans fatty 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%, more preferably less than 3% by mass, and particularly preferably less than 2% by mass.

In the present invention, the measurement of the content of oleic acid bound to the 2-position of triglyceride, the content of lauric acid bound to the 2-position of triglyceride, and the content of trisaturated fatty acid glyceride in fats and oils is a gas chromatograph method (reference). It is carried out by the oil and fat analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"). As for the content of oleic acid bound to the 2-position of triglyceride and the content of lauric acid bound to the 2-position of triglyceride, the monoacylglycerin fraction after treatment with a lipase solution is gas as described in the above test method. The total amount of fats and oils (the total mass of the 2-position constituent fatty acids of fats and oils), which is the total peak area measured by chromatography, is used as a reference. Further, in the present invention, the content of saturated fatty acids in fats and oils is determined by the gas chromatograph method (reference fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rise)". Measure by gas chromatograph method) ”). The content of saturated fatty acids is based on the total amount of fats and oils (mass of all constituent fatty acids of fats and oils), which is the total peak area measured by gas chromatography as in the above test method.

In the present invention, the content of trans fatty acid in fats and oils is measured by a gas chromatograph method (reference fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary)". Gas chromatograph method) ”).

In the present invention, the iodine value of each fat and oil described later is measured by the standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wis-cyclohexane method)". ..

(Cellulose ether)
The plastic oil / fat composition of the present invention contains a cellulose ether having a viscosity of a 1% aqueous solution at 60 ° C. of 200 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 200 mPa · s or less, but for example, the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less. There are hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), ethylhexyl ethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxypropylcellulose (HPC). ) Etc. can be mentioned. Even if flour that does not easily connect the dough can be used, a good balance can be obtained in the texture of the baked product during storage in the chilled temperature range, and the dough before baking becomes less sticky. Therefore, hydroxypropyl methylcellulose is preferable. .. In particular, the lower the viscosity, the better the melt-in-the-mouth feeling can be given to the baked product stored in the chilled temperature range even when the dough is hard to connect, so the viscosity of the 1% aqueous solution at 60 ° C. is 150 mPa. Cellulose ether having s or less is preferable, cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 120 mPa · s or less is more preferable, cellulose ether having a viscosity of 100 mPa · s or less is more preferable, and the viscosity of 1% aqueous solution at 60 ° C. is more preferable. Cellulose ether having a value of less than 100 mPa · s is particularly preferable, cellulose ether having a value of 80 mPa · s or less is more preferable, cellulose ether having a value of 70 mPa · s or less is even more preferable, and cellulose ether having a value of 50 mPa · s or less is most preferable. .. Regarding the lower limit of the viscosity of the cellulose ether, for example, the viscosity of the 1% aqueous solution at 60 ° C. may be 1.0 mPa · s or more, but the higher the viscosity, the more difficult it is for the dough to connect. When grain flour is used, it is a cellulose ether having a viscosity of 5.0 mPa · s or more in a 1% aqueous solution at 60 ° C. because it can give an excellent fluffy feeling and a firm feeling to a baked product stored in a chilled temperature range. that it is preferable, more preferably 1% viscosity of an aqueous solution at 60 ° C. is a cellulose ether or 10.0 mPa · s, 1% cellulose ether viscosity is more than 20.0 MPa · s in an aqueous solution at 60 ° C. Is more preferable, and it is particularly preferable that the viscosity of the 1% aqueous solution at 60 ° C. is 35.0 mPa · s or more. 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 200 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 hydroxypropylmethyl cellulose having a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less is not particularly limited, and may be, for example, 0.0001 to 10% by mass. It is good, but if it is too small, there is a risk that the fluffy feeling, firmness, and non-stickiness of the dough before baking will decrease in the baked product stored in the chilled temperature range, especially when using flour that makes it difficult for the dough to connect. be. Therefore, from this, the content of hydroxypropyl methylcellulose in which the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less is preferably 0.001% or more with respect to the mass of the entire composition, and 0. It is more preferably 5% by mass or more, and further preferably 1% by mass or more. On the other hand, if the content of hydroxypropylmethylcellulose, which has a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less, is excessive, the baked product is stored in the chilled temperature range, especially when flour that is difficult to connect to the dough is used. In, the fluffy feeling and the melting feeling in the mouth may be reduced. From this, the content of hydroxypropylmethylcellulose having a viscosity of 1% aqueous solution at 60 ° C. of 200 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. It is more preferable that there is, and it is further preferable that it is 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 even if flour that does not easily connect the dough is used, a good balance can be obtained in the texture of the baked product stored in the chilled temperature range, and before baking. The dough becomes less sticky. 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, 90% by mass or more is particularly preferably contained in the oil phase, and 95% by mass or more. Is most preferably 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 200 mPa · s. Examples of such cellulose ethers include Metcel 250M (manufactured by Dow Chemical Co., Ltd.), which is hydroxypropylmethyl cellulose.

(Polyglycerin condensed ricinoleic acid ester)
The plastic fat / oil composition of the present invention may or may not further contain a polyglycerin condensed ricinoleic acid ester, but the chilled temperature may be contained even when a flour that does not easily connect the dough is used. It has excellent flavor, firmness, crispness, and non-stickiness of the dough before baking. From this, it is preferable that the plastic oil / fat composition of the present invention contains a polyglycerin condensed ricinoleic acid ester. In particular, by containing polyglycerin condensed ricinoleic acid ester together with thickening polysaccharide, even when using flour that does not easily connect the dough, the baked product stored in the chilled temperature range has a firm feel and the dough is sticky before baking. Excellent in lack of 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, even when glycerol, which is difficult to connect to the dough, is used, the flavor, firmness, and crispness of the baked product stored in the chilled temperature range can be imparted, and the dough before baking becomes less sticky. Of all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition of the present invention, it is preferable that the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 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, glycerin can give the flavor, firmness, and crispness of baked products stored in the chilled temperature range even when the dough is hard to connect, and the dough before baking is less sticky. It is preferable to use a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization (more specifically, a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of 6 glycerin). The degree of condensation of ricinoleic acid in the polyglycerin-condensed ricinoleic acid ester is not particularly limited, and for example, those having a degree of condensation of 2 to 10 can be used.

The content of the polyglycerin condensed ricinoleic acid ester is not particularly limited, but in particular, even when using grain flour whose dough is difficult to connect, the flavor, firmness and crispness of the baked product stored in the chilled temperature range are imparted. It is possible, and the dough before firing is less sticky. Therefore, it is preferably 0.001 to 5.0% by mass, preferably 0.005 to 4.0% by mass, based on the total mass of the plastic fat / oil composition. More preferably, it is more preferably 0.01 to 2.0% by mass, and most preferably 0.1 to 1.0% by mass. In particular, among the polyglycerin-condensed ricinoleic acid esters having a total degree of polymerization contained in the plastic fat / oil composition of the present invention, the dough is particularly high in the case where the polyglycerin-condensed ricinoleic acid ester having a degree of polymerization of 4 to 6 has the largest mass. Polyglycerin-condensed ricinoleic acid ester can give the flavor, firmness, and crispness of baked products stored in the chilled temperature range, and make the dough before baking less sticky, even when grain flour that is difficult to connect with is used. The content of is preferably within the above range.

(Thickening polysaccharide)
The plastic fat / oil composition of the present invention may or may not further contain a thickening polysaccharide other than cellulose ether, but even when a flour is used in which the dough is difficult to connect due to the inclusion. The baked product stored in the chilled temperature range has an excellent firmness, and the dough before baking is less sticky. From this, it is preferable that the plastic oil / fat composition of the present invention contains a thickening polysaccharide. In particular, as described above, by containing the polyglycerin condensed ricinoleic acid ester together with the thickening polysaccharide, the baked product stored in the chilled temperature range has an excellent chewy feeling even when using flour whose dough is difficult to connect. The dough before baking becomes less sticky.

The type of thickening polysaccharide is not particularly limited, but is, for example, xanthan gum, gellan gum, carrageen gum, arabic gum, tamarind seed gum, tara gum, glucomannan, locust bean gum, purulan, guar gum, iotacarrageenan, pectin, tragant gum, crystalline. Examples thereof include cellulose, PGA (alginate propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, carrageenan, agar, gelatin and the like. Of these, xanthan gum, gum arabic, and guar gum are preferable, and in particular, even when flour that is difficult to connect to the dough is used, the baked product stored in the chilled temperature range can be given a firm feeling, and the dough before baking is sticky. Xanthan gum is preferable because it becomes difficult, and gum arabic is preferable because it can improve the cold water dispersibility of cellulose ether. 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.

(Glycolytic enzyme, phospholipid degrading enzyme)
The plastic fat-and-fat composition of the present invention may or may not contain one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes, but it is better to contain them. In particular, even if flour that does not easily connect the dough is used, a good balance can be obtained in the texture of the baked product stored in the chilled temperature range, and the dough before baking becomes less sticky. For this reason, the present invention preferably contains one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid degrading enzymes.

The type of glycolytic enzyme is not particularly limited, and for example, α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, glucose oxidase, cellulase, purulanase, hemicellulase, pectinase, alabanase, dextranase, etc. Glucanase, mannanase, etc. can be mentioned, but among these, a good balance can be obtained in the texture of the baked product, and the dough before baking becomes less sticky. Therefore, the glycolytic enzymes are α-amylase, glucose oxidase, etc. β-amylase, xylanase and galactanase are preferred. The glycolytic enzyme may be used alone or in combination of two or more.

The type of phospholipid-degrading enzyme is not particularly limited, and examples thereof include phospholipase A (phospholipase A1, phospholipase A2), phospholipase B, phospholipase C, phospholipase D, and the like. Phospholipase A is preferable as the phospholipase degrading enzyme because it is possible to obtain a good balance in the texture of the baked product stored in the chilled temperature range and the dough before baking is less sticky. The phospholipid degrading enzyme may be used alone or in combination of two or more.

In the plastic fat-and-fat composition of the present invention, the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is not particularly limited, and for example, with respect to the mass of the entire composition. It may be in the range of 0.00001 to 1% by mass, but if it is too small, the texture of the baked product stored in the chilled temperature range and the dough before baking, especially when using flour that makes it difficult for the dough to connect. There is a risk that the non-stickiness of the product will decrease. From this, the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is preferably 0.0001% by mass or more with respect to the total mass of the composition. , 0.0002% by mass or more, more preferably 0.0003% by mass or more, particularly preferably 0.001% by mass or more, and preferably 0.005% by mass or more. It is even more preferable, and most preferably 0.01% by mass or more. In addition, if the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is excessive, the dough will not be sticky, especially when flour that is difficult to connect to the dough is used. Workability may decrease. From this, the content of one or more enzymes selected from the group consisting of glycolytic enzymes and phospholipid-degrading enzymes is preferably 1% by mass or less with respect to the total mass of the composition, and 0. It is more preferably 5% by mass or less. The content of these enzymes may be the amount of the glycolytic enzyme alone or the amount of the phospholipid-degrading enzyme alone.

(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-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, still more preferably, with respect to 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. In the emulsified form, even if flour that is difficult to connect to the dough is used, a good balance can be obtained in the texture of the baked product stored in the chilled temperature range, and the dough before baking becomes less sticky. It is preferably water type.

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

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 oil / fat 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 components are not particularly limited, but are, for example, milk, dairy products, powdered fats and oils, enzymes (enzymes other than sugar-degrading enzymes and phospholipid-degrading enzymes) or proteins, and sugars other than thickening polysaccharides. , Salts, processed egg products, acidulants, pH adjusters, antioxidants, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, brewed liquor such as wine, sake and beer , Various liqueurs, seasonings obtained by enzymatically treating dairy products, spices, coloring components, food additives such as 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 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 polysaccharides such as inulin. Can be mentioned. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, 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. Examples of confectionery or bread making include roll-in, kneading, butter cream, and spread. In particular, the plastic oil / 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 confectionery or bread and used, even if flour whose dough is difficult to connect is used, a good balance is obtained in the texture of the baked product stored in the chilled temperature range. This makes the dough before baking less sticky. For this reason, the plastic oil / fat composition of the present invention is preferably used for confectionery or bread kneading. Further, even if flour that is difficult to connect to the dough is used, it is preferable to use it for roll-in from the viewpoint that a good balance can be obtained in the texture of 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 composition for "confectionery or bread kneading" is added is produced by baking the dough in a state where the plastic fat 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 doughs, and the plastic fat composition is folded into layers in the dough by repeating stretching and folding. The dough is baked and manufactured.

Bread that is combined with foodstuffs (for example, sandwiches that sandwich foodstuffs) may deprive the bread of water depending on the type of foodstuff, so the resulting bread will be dry when stored in the chilled temperature range. The feeling is likely to occur, and the 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 to be combined with 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 combined with foodstuffs (hereinafter referred to as “bread” 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, buns, 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, arbitrary components such as enzymes, polyglycerin condensed ricinoleic acid esters, and thickening polysaccharides can be added to any of the aqueous phase, oil phase, and after emulsification, but adding and dispersing in the oil phase can be added to the dough. It is preferable because the dispersibility 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 fat (lard), beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, 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) , MCT (medium chain fatty acid triglyceride) and the like. Laurin-based fats and oils are fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, and hydrogenated oils. Is an oil or fat having a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more, and examples thereof include palm oil, palm fractionated oil, and hydrogenated oils thereof. 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. In order to appropriately adjust the content of oleic acid bound to the 2-position of triglyceride and the content of saturated fatty acids in the whole fat and oil, it is preferable to use two or more kinds of these fats and oils in combination. Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil, but it is preferable to use extremely hydrogenated oil because it contains almost no trans fatty acid described above. Further, the plastic oil / fat composition of the present invention preferably contains transesterified oil / fat as the oil / fat. Among the transesterified fats and oils, the transesterified fats and oils of palm-based fats and oils alone and the transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils are preferable. Examples of lauric oils and fats that are raw materials for the transesterified oils and fats include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, and the like, and these may be used alone or in combination of two or more. May be used in combination. Examples of palm-based oils and fats that are raw materials for the transesterified oils and fats include palm oil, palm fractionated oil, and hydrogenated oils thereof. These may be used alone or in combination of two or more. You may. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used.

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 palm-based fats and oils, transesterified fats and oils of palm-based fats and oils, and animal fats and oils such as milk fats, 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 a palm fractionated soft portion, an ester-exchanged fat and oil in a palm fractionated 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, B fat and oil, and C fat and oil described above is preferably 0 to 70% by mass of A fat and oil, and 45 to 100% by mass of B fat and oil. It is preferably blended in an amount of 0 to 52% by mass, and the C fat and oil is preferably blended in an amount of 0 to 52% by mass with respect to the total fat and oil.

<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 of the dough composition containing the above-mentioned plastic fat composition and flour.

The flour contained in the dough composition of the baked product in the present invention is not particularly limited as long as it is usually blended in the dough of the baked product, but for example, wheat flour (strong flour, medium-strength flour, weak flour). Etc.), whole grain flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc., but rice flour, whole grain flour, rye, miscellaneous grains (awa, hie, amaranthus, etc.), potato flour, etc. Difficult flour is suitable. In the above-mentioned plastic fat and oil composition, even if flour that does not easily connect the dough is used, a good balance can be obtained in the texture of the baked product, and the dough before baking becomes less sticky. In particular, when gluten-free flour such as rice flour is used, fermentation resistance is lowered, fermentation time cannot be extended, and it is difficult to obtain a good dough, so that the texture and flavor of the baked product are deteriorated. However, when the plastic oil / fat composition of the present invention is added, fermentation resistance is improved and fermentation time can be extended, so that the texture and flavor of the baked product are improved. In addition, the flour that is difficult to connect the dough means that the flour itself is difficult to connect the dough, or even if the flour itself is not difficult to connect the dough, it is difficult to connect the dough by mixing with other substances. Point to.

For example, it is difficult to connect fabrics that satisfy any of the following conditions (a) to (c).
(A) The amount of gluten in the flour is 10% by mass or less (b) The amount of gluten in the flour is more than 10% by mass and the amount of ash is 0.5% by mass or more (c) The amount of gluten in the flour is 10% by mass. % And the dough composition further contains granular solids

Regarding (a) above, if the amount of gluten in the flour is small, it becomes difficult to form a gluten network, so that the dough becomes difficult to connect. A good balance can be obtained in the texture of the baked product, and the dough before baking becomes less sticky. From this viewpoint, the dough satisfying the conditions as described in (a) above (the amount of gluten in the flour is 10% by mass or less (9% by mass or less, 8% by mass or less, 6% by mass or less) with respect to the total mass of the flour. 4% by mass or less, 2% by mass or less, 1% by mass or less, etc.)) is preferable. Examples of such flour include flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like. The amount of gluten in flour is measured by the following method.

(Measurement method of gluten amount)
[1] Add 25 g of water to 50 g of flour, knead roughly, and then knead 60 times.
[2] Roll the dough from [1], cover it with a wet cloth, let it sit for 30 minutes, then roll it and soak it in water.
[3] Put water in a bowl, knead the dough of [2] in water, sprinkle water on it, and wash it out until white water does not come out.
[4] The gum-like product obtained in [3] is placed in a natural fire heated to 180 ° C., baked for 30 minutes, left to stand for 5 minutes, and then the mass of the dried product is measured.
[5] Using the numerical value of the mass of the dried product obtained in [4], the amount of gluten is calculated by the following formula.
Amount of gluten (%) = mass of dried product / 50 × 100

Regarding (b) above, even if the amount of gluten in the flour is large, if the amount of ash is large, it becomes difficult to connect the dough. A good balance can be obtained in the texture, and the dough before baking becomes less sticky. From this point of view, the dough satisfying the conditions as described in (b) above (the amount of ash in the flour is 0.5% by mass or more (0.6% by mass or more, 0.8% by mass or more) with respect to the total mass of the flour, 1 .0 mass or more, 1.5 mass or more, 2.0 mass or more, 2.5 mass or more, etc.)) is preferable. Further, the ash content of the flour is preferably 2.5% by mass or less with respect to the total mass of the flour. The amount of gluten in the flour is preferably more than 10% by mass (12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, etc.) with respect to the total mass of the dough composition. Is. Examples of such flour include whole grain flour and the like. The ash content of flour is measured by the direct ashing method.

Regarding (c) above, even if the amount of gluten in the flour is large, if the dough composition contains granular solids, the dough becomes difficult to connect, but the above plastic fat composition is a granular solids. Even if the flour that makes it difficult for the dough to connect with each other is used, a good balance can be obtained in the texture of the baked product, and the dough before baking becomes less sticky. The granular solid matter is not particularly limited as long as it is a solid matter generally added to the dough of the baked product, and specifically, seeds and seeds (raisins, nuts, sweet potatoes, etc.), vegetables, etc. (Corn, sweet potato), cheese, chocolate, cocoa, matcha, etc. In particular, raisins and the like, which tend to contain water, have poor connection of the dough, but even for such a raisin, a good balance can be obtained in the texture of the baked product, and the dough before baking becomes less sticky. Further, the dough satisfying the conditions as described in (c) above (the amount of gluten in the flour is more than 10% by mass (12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass) with respect to the total mass of the flour. The above, 20% by mass or more, etc.) is suitable as the dough for the baked product of the present invention, and the amount of gluten in the flour is preferably 20% by mass or less with respect to the total mass of the flour. The granular solid material may be contained in the dough composition together with the flour having a gluten content of 10% by mass or less in the above (a).

In addition to the flour and the plastic fat and oil composition of the present invention, the dough composition may or may not contain conventionally known ingredients. Such known ingredients are not particularly limited, but are, for example, milk, dairy products, powdered fats and oils, enzymes or proteins, thickening polysaccharides, sugars other than thickening polysaccharides, salts, processed egg products, and acidulants. , PH adjuster, antioxidant, seasoning, 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 and dairy products Examples thereof include food materials and food additives such as flavoring agents, spices, coloring components, and flavors. 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 protein include plant proteins such as soybean protein, pea protein, and wheat protein. Thickening polysaccharides include xanthan gum, gellan gum, carrageen gum, arabic gum, tamarind seed gum, tara gum, glucomannan, locust bean gum, purulan, guagam, iota carrageenan, pectin, tragant gum, crystalline cellulose, and PGA (propylene glycol alginate ester). ), Sodium alginate, SSHC (water-soluble soybean polysaccharide), gati gum, psyllium seed, cashier gum, curdlan, agar, gelatin and the like. Examples of sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and polysaccharides such as inulin. Can be mentioned. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, 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.

The type of baked product is not particularly limited, but for example, confectionery (for example, pie, cake (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, shoes, donuts, and other Western confectionery), bread (bread, sweet bread, etc.) Croissants, denishes, bagels, roll breads, coppe breads, buns, 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 likely to be generated especially at the time of cutting, and storage in the chilled temperature range causes a dry feeling and tends to impair the citrus feeling. 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, buns 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. Therefore, the food of the present invention can be used. Bread containing ingredients that is stored in the chilled temperature range is preferable.

<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, washing with water, dehydration, and decolorization were performed to obtain transesterified fats and oils. 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 transesterified oil] (B oil-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 for kneading)
An oil phase was prepared by adjusting the temperature at 75 ° C. with the oils and fats shown in Tables 1 to 3 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 to make the plasticity. The margarines according to Examples 1 to 46 and Comparative Examples 1 to 15, which are oil and fat compositions, were 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 1 to 3 and then adding the cellulose ethers to the fats and oils. However, in Comparative Examples 2, 7 and 12, as described later, since cellulose ether is added to the dough of the baked product, the margarine does not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), the fats and oils were mixed so as to have the mixing ratios shown in Tables 1 to 3, and then the enzymes were added to the fats and oils, and then the temperature was adjusted. 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 1 to 3. , 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 1 to 3 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 mixture shown in Table 4 described later. On the other hand, 2.0 parts of skim milk powder and 1.0 part of salt were 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 25 cm. The roll-in margarines according to Examples 47 to 61 and Comparative Examples 16 to 20, which are plastic oil and fat compositions, were 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 Table 4 and then adding the cellulose ethers to the fats and oils. However, in Comparative Example 17, as will be described later, since cellulose ether is added to the dough of the baked product, margarine does not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), the fats and oils were mixed so as to have the blending ratios shown in Table 4, and then the enzymes were added to the fats and oils, and then the temperature was adjusted. 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 ratio shown in Table 4, and then adjust. We warmed up. For those to which the thickening polysaccharide (xanthan gum, guar gum, gum arabic) was added, the thickening polysaccharide was dispersed in the oil phase as shown in Table 4 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)
Emulsifiers (polyglycerin-condensed ricinoleic acid ester, monoglycerin monofatty acid ester) were used for Examples 62 to 77 and Comparative Examples 21 to 25 so that the amounts shown in Table 5 were added to the oils and fats prepared by blending the oils and fats shown in Table 5 described later. Ester) was added, and cellulose ether was further added and mixed for Examples 62 to 77 and Comparative Examples 23 to 25, and further enzymes (α-amylase, glucose oxidase, phosphorlipase A2) were added to Examples 74 to 76. After mixing and adjusting the temperature to 75 ° C., thickening polysaccharides (xanthan gum, guagam, arabic gum) were dispersed in the oil phase for Examples 63 to 65 and 70 to 77, and rapidly cooled and kneaded with a perfector. The shortening according to Examples 62 to 77 and Comparative Examples 21 to 25, which are the plastic fat and oil compositions, was produced. In Comparative Example 22, as described later, since cellulose ether is added to the dough of the baked product, cellulose ether is not contained in the shortening.

(Cellulose ether)
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 5 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 K250M (manufactured by Dow Chemical Co., Ltd., viscosity: 210 mPa · s)

(enzyme)
The enzymes used in the preparation of the fat and oil compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Tables 1 to 5 described later.
α-Amylase (Novamil 10000BG, manufactured by Novo Nordisk Pharma Co., Ltd.)
Glucose oxidase (Hyderase 15, manufactured by Amano Enzyme Co., Ltd.)
Phospholipase A2 (Dena Bake RICH, manufactured by Nagase & Co., Ltd.)

(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 5 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 5 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 of bread (using rice flour) according to Examples 1 to 16, 62 to 77 and Comparative Examples 1 to 5 and 21 to 25>
Using each of the margarines or shortenings obtained above, bread was produced with the following formulation. Specifically, materials other than the kneading margarine or shortening of Examples and Comparative Examples are put into a mixer, mixed at low speed for 3 minutes and medium and low speed for 3 minutes, and then margarine or shortening is added for low speed for 2 minutes and medium and low speed. Mixing was performed for 7 minutes to obtain dough. For Comparative Examples 2 and 22, cellulose ethers were blended in the ratios shown in Tables 1 and 5 before mixing. The kneading temperature was 26 ° C. After fermenting this dough at room temperature for 15 minutes (30 minutes for Examples 16 and 77), the bread dough is divided into 320 g, and the dough is allowed to rest at room temperature for bench time, then molded and baked for a one-loaf mold. Put into a mold, ferment in a proofer at 38 ° C. and 80% humidity for 60 minutes, and then bake at 200 ° C. for 25 minutes to relate to Examples 1-16, 62-77 and Comparative Examples 1-5, 21-25. Bread (using rice flour) was 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]
Rice flour (0% by mass of gluten) 80 parts by mass Gluten powder 20 parts by mass Yeast 3 parts by mass White sugar 7 parts by mass Salt 1.8 parts by mass Non-fat dry milk 2 parts by mass Margarine or shortening 6 parts by mass Water 84 parts by mass

(Production of bread (using whole grain flour) according to Examples 17 to 31 and Comparative Examples 6 to 10)
Using each of the margarines obtained above, bread was produced with the following composition. Specifically, materials other than the kneading margarine of Examples and Comparative Examples were put into a mixer, mixed at low speed for 3 minutes and at medium and high speed for 4 minutes, and then margarine was added and mixed at low speed for 2 minutes and at medium and high speed for 4 minutes. And got the dough. For Comparative Example 7, cellulose ether was blended in the ratio shown in Table 2 before mixing. The kneading temperature was 27 ° C. After fermenting this dough at room temperature for 60 minutes, the bread dough is divided into 320 g, and the dough is allowed to rest at room temperature for bench time. After fermenting for 60 minutes in the proof of the above, baking at 200 ° C. for 30 minutes to produce breads (using whole grain flour) according to Examples 17 to 31 and Comparative Examples 6 to 10. 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]
Strong flour (gluten amount 11.8% by mass, ash content 0.37% by mass) 85 parts by mass Whole grain powder (gluten amount 13.5% by mass, ash content 1.5% by mass) 15 parts by mass yeast 3 parts by mass East food 0. 1 part by mass White sugar 6 parts by mass Salt 1.8 parts by mass Non-fat dry milk 2 parts by mass Margarine 6 parts by mass Water 65 parts by mass

(Manufacturing of bread (using raisins) according to Examples 32 to 46 and Comparative Examples 11 to 15)
Using each of the margarines obtained above, bread was produced with the following composition. Specifically, materials other than the kneading margarine and raisins of Examples and Comparative Examples were put into a mixer, mixed at low speed for 3 minutes and at medium and high speed for 5 minutes, and then margarine was added for 2 minutes at low speed and 4 minutes at medium and high speed. Mixing was performed, raisins were added, and mixing was performed at low speed for 1 minute to obtain dough. For Comparative Example 12, cellulose ether was blended in the ratio shown in Table 3 before mixing. The kneading temperature was 27 ° C. After fermenting this dough at room temperature for 60 minutes, the bread dough is divided into 320 g, and the dough is allowed to rest at room temperature for bench time. After fermenting for 60 minutes in the proof of the above, baking at 200 ° C. for 30 minutes to produce breads (using raisins) according to Examples 32 to 46 and Comparative Examples 11 to 15. 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]
Strong flour (gluten amount 11.8% by mass, ash content 0.37% by mass) 100 parts by mass raisin 40 parts by mass yeast 4 parts by mass yeast food 0.1 parts by mass white sugar 10 parts by mass salt 1.8 parts by mass defatted milk powder 2 Parts by mass Margarin 6 parts by mass Water 68 parts by mass

(Manufacturing of Danish pastry according to Examples 47 to 61 and Comparative Examples 16 to 20)
Using each of the margarines obtained above, Danish was produced with the following formulation. Specifically, materials other than the roll-in margarine of Examples and Comparative Examples were put into a mixer and mixed at low speed for 4 minutes and at medium and low speed for 6 minutes to obtain a dough. For Comparative Example 17, cellulose ether was blended in the ratio shown in Table 4 before mixing. The dough was fermented at room temperature for 30 minutes and then retarded at 0 ° C. overnight. Fold the roll-in margarine into this dough, add one fold in four, add one fold in three, retard at -10 ° C for 30 minutes, add one fold in two, and retard at -10 ° C for 30 minutes. rice field. 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 34 ° C. and 75% humidity for 60 minutes, and then calcined at 200 ° C. for 15 minutes. The Danish pastry according to Comparative Examples 16 to 20 was produced. After allowing the fired Danish pastry 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 Danish described above is shown below.

[Danish pastry combination]
Strong flour (gluten amount 11.8% by mass, ash content 0.37% by mass) 90 parts by mass rye (gluten amount 8.5% by mass, ash content 1.5% by mass) 10 parts by mass White sugar 10 parts by mass Salt 1. 3 parts by mass Whole egg 8 parts by mass Shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) 8 parts by mass Yeast 5 parts by mass Powder fermented seeds 2 parts by mass Malt liquid 0.3 parts by mass Water 45 parts by mass Water 45 parts by mass Margarine for roll-in 100 parts by mass On the other hand, 50 parts by mass

<Evaluation>
(Dough stickiness)
Regarding bread dough, the state of the dough after mixing and before baking was evaluated according to the following criteria.
◎: The fabric is not sticky at all and is easy to handle.
◯: The fabric is not sticky and is easy to handle.
Δ: The fabric is slightly sticky and difficult to handle.
×: The fabric is very sticky and very difficult to handle.

In addition, the flavor, fluffy feeling, chewy feeling, crispness, and melting in the mouth were evaluated for the bread and Danish pastry stored under the above conditions. The evaluation was performed by 10 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. Four men and six women in their 20s and 40s were selected.

(Flavor)
Bread or Danish pastry was eaten, and the flavor was evaluated by the above panel according to the following criteria.
⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
Δ: 4 to 3 out of 10 were evaluated as good.
X: 2 out of 10 people were evaluated as good.

(Fluffy feeling)
Bread or Danish pastry was eaten, and the fluffy feeling was evaluated by the above panel according to the following criteria.
⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
Δ: 4 to 3 out of 10 were evaluated as good.
X: 2 out of 10 people were evaluated as good.

(A feeling of tightness)
Bread (using rice flour) was eaten, and the firmness was evaluated by the above panel according to the following criteria.
⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
Δ: 4 to 3 out of 10 were evaluated as good.
X: 2 out of 10 people were evaluated as good.

(Crisp feeling)
Bread or Danish pastry was eaten, and the crispness was evaluated by the above panel according to the following criteria.
⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
Δ: 4 to 3 out of 10 were evaluated as good.
X: 2 out of 10 people were evaluated as good.

(Melting in the mouth)
Bread or Danish pastry was eaten, and the melting in the mouth was evaluated by the above panel according to the following criteria.
⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
Δ: 4 to 3 out of 10 were evaluated as good.
X: 2 out of 10 people were evaluated as good.

<Evaluation result>
The evaluation results of the bread (using rice flour) related to the composition of margarine according to Examples 1 to 16 and Comparative Examples 1 to 5 are shown in Table 1 below. The evaluation results of the bread (using whole grain flour) according to the composition of margarine according to Examples 17 to 31 and Comparative Examples 6 to 10 are shown in Table 2 below. The evaluation results of the bread (using raisins) related to the composition of margarine according to Examples 32 to 46 and Comparative Examples 11 to 15 are shown in Table 3 below. The evaluation results of Danish pastry (using rye) relating to the composition of margarine according to Examples 47 to 61 and Comparative Examples 16 to 20 are shown in Table 4 below. The evaluation results of the bread (using rice flour) according to the shortening composition according to Examples 63 to 77 and Comparative Examples 21 to 25 are shown in Table 5 below.

In Tables 1 to 5, 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 5 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 values in the column of "Amount of 2-position oleic acid" in Tables 1 to 5 are the second positions of the triglyceride contained in the plastic fat and oil composition with respect to the total mass of the fatty acid bound to the second position of the triglyceride contained in the plastic fat and oil composition. It means the mass (mass%) of oleic acid bound to. The numerical values in the column of "Amount of 2-position lauric acid" in Tables 1 to 5 are the second positions of the triglyceride contained in the plastic fat and oil composition with respect to the total mass of the fatty acid bound to the second position of the triglyceride contained in the plastic fat and oil composition. Means the mass (mass%) of lauric acid bound to. The numerical value in the column of "trisaturated acid amount" in Tables 1 to 5 means the mass of SSS type triglyceride (trisaturated fatty acid glyceride) with respect to the total mass of fats and oils. The numerical values in the columns of "cellulose ether", "emulsifier", "thickening polysaccharide", and "enzyme" in Tables 1 to 5 are the contents (mass%) of each component with respect to the total mass of the plastic fat composition. ) Means. “20 ° C. storage D + 1” in Tables 1 to 5 means a test after storage in a constant temperature bath at 20 ° C. for 1 day. “5 ° C storage D + 2” in Tables 1 to 5 means that bread is stored in a constant temperature bath at 20 ° C for 1 day, sliced to a thickness of 10 mm, and further stored in a bag at 5 ° C for 1 day. It means a test afterwards, and for Danish, it means a test after storage at 5 ° C. for 2 days in a bag.

As shown in Tables 1 to 5, the baked product (bread or Danish pastry) to which the plastic fat composition (margarine or shortening) according to Examples 1 to 77 was added had no stickiness of the dough and the texture of the baked product. The overall evaluation was high. From these Examples, the baked product (bread or Danish pastry) to which the plastic fat composition (margarine or shortening) according to Comparative Examples 1 to 25 was added had a low overall evaluation of the non-stickiness and texture of the dough. All of the plastic oil and fat compositions according to Examples 1 to 77 have a 2-position oleic acid content of 25% by mass or more and 55% by mass or less, and a 1% aqueous solution at 60 ° C. having a viscosity of 200 mPa · s or less. Is contained. On the other hand, in the plastic fat and oil compositions according to Comparative Examples 1 to 25, the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, and the viscosity of the 1% aqueous solution at 60 ° C. is 200 mPa · s or less. It does not satisfy all the conditions of containing cellulose ether. More specifically, although the plastic fat and oil compositions according to Comparative Examples 3, 8, 13, 18 and 23 contain cellulose ether, the viscosity of the cellulose ether is 210 mPa · s, and these have a viscosity of 200 mPa · s. It contains only super cellulose ether. The plastic oil / fat composition according to Comparative Examples 4, 9, 14, 19, and 24 has a 2-position oleic acid content of less than 25% by mass. The plastic oil / fat composition according to Comparative Examples 5, 10, 15, 20, and 25 has a 2-position oleic acid content of more than 55% by mass. From these results, the plastic fat / oil composition contains cellulose ether having a 2-position oleic acid content of 25% by mass or more and 55% by mass or less and a viscosity of a 1% aqueous solution at 60 ° C. of 200 mPa · s or less. As a result, it was found that the dough was not sticky and the overall evaluation of the texture during chilled storage was high. In addition, although the baked products according to Comparative Examples 2, 7, 12, 17, and 22 contained cellulose ether, the overall evaluation of the non-stickiness of the dough and the texture during chilled storage was low. In Examples 1 to 77, cellulose ether was added to the fat and oil, whereas in Comparative Examples 2, 7, 12, 17, and 22, they were directly added to the dough of the baked product. Based on this result, in order to improve the non-stickiness of the dough and the overall evaluation of the texture during chilled storage, it is important that the plastic fat and oil composition contains cellulose ether, and even if it is added to the dough, the dough It was shown that it was not sticky and that the texture during chilled storage was not good.

In Examples 2, 18, 33, 48, 63 which do not contain polyglycerin condensed ricinoleic acid ester as an emulsifier, and Examples 3, 19, 34, 49, 64 which contain polyglycerin condensed ricinoleic acid ester. Comparing with the plastic fat and oil composition, Examples 3, 19, 34, 49 and 64 had a stickiness, flavor and crispness of the dough (for Examples 3 and 64, the evaluation of the firmness was also performed). The evaluation was high. From this result, the plastic fat and oil composition of the present invention contains the polyglycerin condensed ricinoleic acid ester, so that the dough is not sticky, and the baked product has a flavor, crispness, and firmness when stored in the chilled temperature range. Was found to improve. From this result, it is presumed that the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is particularly excellent in the non-stickiness of the dough, the flavor of the baked product, the crispness, and the firmness.

The plastic fat and oil compositions according to Examples 1, 17, 32, 47 and 62 containing no thickening polysaccharide and the plastic fat and oil compositions according to Examples 2, 18, 33, 48 and 63 containing thickening polysaccharides. By comparison, Examples 2, 18, 33, 48, and 63 had a higher evaluation of the stickiness of the dough and the fluffy feeling when stored at 5 ° C. (For Examples 2, 63, the evaluation of the firmness was also higher). rice field. From this result, the plastic fat and oil composition of the present invention further improves the non-stickiness of the dough, the fluffy feeling and the chewy feeling of the baked product during storage in the chilled temperature range by containing the thickening polysaccharide. I understood.

The plastic fat and oil compositions according to Examples 3, 19, 34, 49, and 64 containing both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide (xanthan gum) were more sticky to the dough (Example) than those containing only one of them. For 3 and 64, the evaluation of the firmness was even better). From this result, it was found that the plastic fat and oil composition of the present invention contained both the polyglycerin condensed ricinoleic acid ester and the thickening polysaccharide, so that the dough was not sticky and the baked product had a better stickiness. rice field.

The plastic oil / fat composition according to Examples 4, 20, 35, 50, 65 containing xanthan gum, guar gum, and gum arabic as thickening polysaccharides has a sticky dough, a baked product flavor, a fluffy feeling, a crisp feeling, and a melting feeling in the mouth. It was found that all of (Evaluation of firmness in Examples 3 and 65) was improved in a well-balanced manner. From this result, the plastic fat and oil composition of the present invention uses xanthan gum, guar gum, and gum arabic in combination as thickening polysaccharides to make the dough sticky, the flavor of the baked product, fluffy, chewy, and crisp. It was found that the feeling of melting in the mouth was good.

Claims (11)

A plastic fat / oil composition for producing dough for baked products.
The mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 25% by mass or more and 55% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. Is below
Contains cellulose ether having a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa · s or less .
The dough is a plastic fat / oil composition that satisfies any of the following conditions (a) to (c).
(A) The amount of gluten in the flour in the dough is 10% by mass or less.
(B) The amount of gluten in the flour in the dough is more than 10% by mass, and the amount of ash is 0.5% by mass or more.
(C) The amount of gluten in the flour in the dough is more than 10% by mass, and the dough contains granular solid matter. The mass of lauric acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 1.0 to 21.0 with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. The plastic oil / fat composition according to claim 1, which is by mass%. The plastic oil / fat composition according to claim 1 or 2, wherein the cellulose ether contains hydroxypropylmethyl cellulose. The plastic fat or oil composition according to claim 3, wherein the content of the hydroxypropylmethyl cellulose is 0.001 to 5% by mass with respect to the total mass of the composition. The plastic oil / fat composition according to any one of claims 1 to 4, further comprising a thickening polysaccharide. In addition, it contains polyglycerin condensed ricinoleic acid ester,
Any of claims 1 to 5, 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 oil / fat composition according to any one of claims 1 to 6, which is used for confectionery or bread kneading or roll-in. The plastic fat composition according to claim 7, which is used for producing confectionery or bread stored in a chilled temperature range. The plastic fat or oil composition according to claim 7 or 8, which is used for producing bread containing foodstuffs. A baked product of a dough composition containing the plastic oil / fat composition according to any one of claims 1 to 9 and flour , and satisfying any of the following conditions (a) to (c).
(A) The amount of gluten in the flour in the dough composition is 10% by mass or less.
(B) The amount of gluten in the flour in the dough composition is more than 10% by mass, and the amount of ash is 0.5% by mass or more.
(C) The amount of gluten in the flour in the dough composition is more than 10% by mass, and the dough contains a granular solid substance. The baked product according to claim 10, which is a confectionery or bread stored in a chilled temperature range.