JP7109195B2 - fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition suitable for producing bakery foods.

Bakery foods such as white bread, sweet buns, Danish pastries, cakes, cookies, and biscuits are produced by baking a dough obtained by kneading and/or folding an oil-and-fat composition into flour such as wheat flour. be. Fat compositions used in the production of bakery foods are typically butter. Bakery foods in which butter is used have good flavor and mouthfeel. However, butter is expensive and its physical properties change over time, making it difficult to use. Therefore, plastic fat compositions using animal and vegetable fats other than butter (milk) have been developed which are inexpensive and easy to work with.

Animal and vegetable fats and transesterified and/or fractionated fats have been used in plastic fat compositions, especially since the problem of trans fatty acids. However, triacylglycerols produced by transesterification and/or fractionation are limited to SSS, SSU, SUS, SUU, USU, and UUU (S is saturated fatty acid, U is cis-unsaturated fatty acid), so the plastic oil composition is Modification options are limited.

Under such circumstances, for example, Japanese Patent Application Laid-Open No. 2002-069484 discloses a fat composition containing compound crystals composed of SUS and USU. Compound crystals are stable double-chain-length β-type crystals. Therefore, it is believed that the physical properties of the oil and fat composition change very little over time. However, in order for SUS and USU to form compound crystals, it is necessary that the abundance ratio of SUS and USU is close to 1:1 and that the content of SUS and USU in the oil and fat contained in the oil and fat composition is high. There is In order to obtain fats and oils with high SUS and USU contents, advanced fat processing technology is required. Therefore, the cost of using compound crystals is very high.

Japanese Patent Application Laid-Open No. 2005-350660 discloses an oil and fat composition in which a compound crystal of SUS and USU is used in combination with PPP (P is palmitic acid) that forms a β-type crystal with a two-chain length. It is said that by using PPP together, the oil and fat composition has a low SUS and USU content and forms compound crystals of SUS and USU even if the abundance ratio is slightly off from 1:1. However, since the content of SSS containing PPP is high, the bakery food produced using the oil and fat composition has a poor melt-in-your-mouth texture.

JP 2002-069484 A Japanese Patent Application Laid-Open No. 2005-350660

Therefore, there has been a demand for the development of an oil and fat composition that has a low trans-fatty acid content, is easy to work with, and can be used to produce bakery foods that melt in the mouth.

An object of the present invention is to provide an oil and fat composition having a low trans-fatty acid content and good workability. Another object of the present invention is to provide bakery foods that use the oil and fat composition and that melt in the mouth well.

The present inventors have made intensive studies to solve the above problems. As a result, it was found that a fat composition with good workability can be obtained when the fat other than milk fat contained in the fat composition contains a specific amount of a specific triacylglycerol. In addition, the inventors have found that bakery foods with good meltability in the mouth can be obtained by using the oil and fat composition. This completes the present invention.

That is, the present invention provides the following fat and oil composition, bakery dough, and bakery food.
[1] An oil-and-fat composition having a trans-fatty acid content of 5% by mass or less, wherein the oil-and-fat other than milk fat contained in the oil-and-fat composition contains the following (a), (b), (c), ( The oil and fat composition that satisfies conditions d), (e) and (f).
(a) the content of L2U is 15 to 45% by mass (b) the mass ratio of the content of LLU to the content of L2U (LLU/L2U) is 0.20 to 0.65 (c) the content of LU2 The content is 25 to 45% by mass (d) The mass ratio of the content of ULU to the content of LU2 (ULU/LU2) is 0.15 to 0.30% by mass (e) The content of LLL is (f) the content of UUU is 5 to 30% by mass, provided that L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: Saturated fatty acid with 16 to 24 carbon atoms U: Unsaturated fatty acid with 16 to 24 carbon atoms L2 U: Triacylglycerol in which 2 molecules of L and 1 molecule of U are ester-bonded to 1 molecule of glycerol LLU: 1-position of glycerol or Triacylglycerol in which one U molecule is ester-bonded at the 3-position and two L molecules are ester-bonded to the remaining LU2: Glycerol Triacylglycerol in which one molecule of L and two molecules of U are ester-bonded to one molecule ULU: Glycerol Triacylglycerol in which L is ester-bonded at the 2-position and U is ester-bonded at the 1- and 3-positions LLL: triacylglycerol with 3 molecules of L ester-bonded to 1 glycerol molecule UUU: 3 molecules of glycerol to 1 molecule Triacylglycerol in which U is an ester bond
[2] The oil-and-fat composition of [1], wherein the oil-and-fat other than milk fat contained in the oil-and-fat composition further satisfies the following condition (g).
(g) the content of lauric acid-containing triacylglycerol is 1.0 to 18% by mass;
[3] The oil-and-fat composition of [1] or [2], wherein the oil-and-fat other than milk fat contained in the oil-and-fat composition further satisfies the following condition (h).
(h) The ratio of the content of stearic acid (St) to the content of palmitic acid (P) in the total amount of constituent fatty acids (St/P) is 0.15 to 0.5.
[4] A bakery dough in which the fat and oil composition according to any one of [1] to [3] is kneaded and/or folded.
[5] A bakery food in which the bakery dough of [4] is in a baked state.

According to the present invention, it is possible to provide an oil and fat composition having a low trans-fatty acid content and good workability. In addition, it is possible to provide bakery foods that use the fat and oil composition and that melt in the mouth well.

The present invention will be described in detail below.
In the present invention, A and B mean from A to B. For example, A to B mass % means A mass % or more and B mass % or less.

The oil and fat composition of the present invention has a trans fatty acid content of 5% by mass or less, and the oil and fat other than milk fat contained in the oil and fat composition contains the following (a), (b), ( Satisfy conditions c), (d), (e) and (f).
(a) the content of L2U is 15 to 45% by mass (b) the mass ratio of the content of LLU to the content of L2U (LLU/L2U) is 0.20 to 0.65 (c) the content of LU2 The content is 25 to 45% by mass (d) The mass ratio of the content of ULU to the content of LU2 (ULU/LU2) is 0.15 to 0.30% by mass (e) The content of LLL is 3 to 15% by mass (f) UUU content is 5 to 30% by mass

The fat other than milk fat (hereinafter also referred to as non-milk fat) contained in the fat composition of the present invention contains 15 to 45% by mass of L2U (condition (a)). The content of L2U in the non-milk fat contained in the oil and fat composition of the present invention is preferably 18 to 42% by mass, more preferably 20 to 40% by mass. Further, the mass ratio of the LLU content to the L2U content (LLU/L2U) is 0.20 to 0.65 (condition (b)). (LLU/L2U) is preferably 0.25 to 0.65, more preferably 0.25 to 0.55, still more preferably 0.25 to 0.50.
In the present invention, L is a saturated fatty acid having 16-24 carbon atoms, and U is an unsaturated fatty acid having 16-24 carbon atoms. In the present invention, L2U is a triacylglycerol in which two molecules of L and one molecule of U are ester-bonded to one molecule of glycerol, and LLU is one molecule of U ester-bonded to the 1- or 3-position of glycerol. and the remaining two molecules of L are ester-bonded triacylglycerol. L is preferably a C16-22 saturated fatty acid, more preferably a C16-18 saturated fatty acid. U is preferably an unsaturated fatty acid with 18 to 22 carbon atoms, more preferably an unsaturated fatty acid with 18 carbon atoms. L, U are preferably linear.
Henceforth, a triacylglycerol may be described as TAG.

The non-milk fat contained in the oil and fat composition of the present invention contains 25 to 45% by mass of LU2 (condition (c)). The content of LU2 in the non-milk fat contained in the oil and fat composition of the present invention is preferably 30 to 45% by mass, more preferably 32 to 43% by mass. Further, the mass ratio of the content of ULU to the content of LU2 (ULU/LU2) is 0.15 to 0.30 (condition (d)). (ULU/LU2) is preferably 0.20 to 0.29, more preferably 0.22 to 0.27.
In the present invention, LU2 is a triacylglycerol in which one molecule of L and two molecules of U are ester-bonded to one molecule of glycerol. It is a triacylglycerol in which U is ester-bonded at the position.

In addition, in the non-milk fat contained in the oil and fat composition of the present invention, the mass ratio of the L2U content to the LU2 content (L2U/LU2) is preferably 0.5 to 1.8, and more It is preferably 0.6 to 1.0, more preferably 0.60 to 0.80.

The non-milk fat contained in the fat and oil composition of the present invention contains 3 to 15% by mass of LLL (condition (e)). The content of LLL in the non-milk fat contained in the oil and fat composition of the present invention is preferably 4.0 to 12% by mass, more preferably 6.0 to 11% by mass. In addition, the non-milk fat contained in the fat and oil composition of the present invention contains 5 to 30% by mass of UUU (condition (f)). The content of UUU in the non-milk fat contained in the oil and fat composition of the present invention is preferably 6 to 24% by mass, more preferably 7 to 19% by mass, and still more preferably 8 to 15% by mass. be.
In the present invention, LLL is triacylglycerol in which three molecules of L are ester-bonded to one molecule of glycerol, and UUU is triacylglycerol in which three molecules of U are ester-bonded to one molecule of glycerol.

In the oil and fat composition of the present invention, the non-milk fat contained in the oil and fat composition satisfies the above conditions (a), (b), (c), (d), (e) and (f), Even if the content of LLL and UUU in the oil and fat contained in the oil and fat composition is relatively small, workability is good. And the bakery food manufactured using the said fat-and-oil composition melts well even if the fat-and-oil contained in a fat-and-oil composition contains LLL. In addition, as a secondary feature of the bakery food produced using the oil and fat composition of the present invention, it has a juicy feeling even when the UUU amount in the oil and fat contained in the oil and fat composition is relatively small.

The non-milk fat contained in the fat and oil composition of the present invention may further contain 1.0 to 18% by mass of lauric acid-containing triacylglycerol (hereinafter also referred to as laurin TAG) (condition (g)). The content of the lauric acid-containing triacylglycerol in the non-milk fat contained in the oil and fat composition of the present invention is preferably 2.0 to 15% by mass, more preferably 5.0 to 14.0% by mass. be. When the lauric acid-containing triacylglycerol content of the non-dairy fat contained in the oil and fat composition of the present invention is within the above range, the oil and fat composition can improve workability without impairing the mouthfeel of bakery foods. .
In the present invention, lauric acid-containing triacylglycerol is triacylglycerol having at least one molecule of lauric acid as a constituent fatty acid.

In the non-milk fat contained in the oil and fat composition of the present invention, the mass ratio (St/P) of the content of stearic acid (St) to the content of palmitic acid (P) in the total amount of constituent fatty acids is preferably 0.15 to 0.5 (condition (h)). The St/P is more preferably 0.15 to 0.40, still more preferably 0.20 to 0.40. When St/P is within the above range, the oil and fat composition can improve workability without impairing the melt-in-the-mouth texture of bakery foods.

The non-milk fat used in the preparation of the oil and fat composition of the present invention is not particularly limited as long as it satisfies the above conditions (a), (b), (c), (d), (e) and (f). . Edible oils and fats (edible oils and fats) can be used. Edible fats and oils include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and milk fat. etc., mixed oils of these oils and fats, processed oils and fats of these oils and mixed oils (ester exchange oils, fractionated oils, hydrogenated oils, etc.) can be used. Edible oils and fats may be used by appropriately selecting one or more.

Palm-based fats may be used as a source of L2U and LU2 in the preparation of the non-dairy fats contained in the fat compositions of the present invention. Palm-based oils and fats may be palm oils, fractionated oils of palm oils, and processed oils and fats thereof (those subjected to one or more treatments of hardening, transesterification, and fractionation). Specifically, palm-based oils and fats include palm olein and palm stearin, which are first-stage fractionated oils of palm oil, palm olein (palm super olein) and palm mid-fractions, which are two-stage fractionated oils of palm olein, and palm stearin. Palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated oils, can be exemplified.
The non-milk fat contained in the oil and fat composition of the present invention preferably contains 20 to 45% by mass, more preferably 20 to 40% by mass, and still more preferably 25 to 35% by mass of the palm oil. do.

Non-lauric transesterified fat (non-lauric transesterified fat) may be used as a source of LLU and ULU for the preparation of the non-milk fat contained in the fat composition of the present invention. Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms exceed 90% by mass of the total amount of fatty acids constituting the fats and oils. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, sal fat, palm oil, etc., and fractionated and/or hydrogenated oils of these oils. oils and fats. One or two or more non-lauric oils and fats selected from these may be used as raw material oils and fats for the non-lauric transesterified oils and fats.

Palm oil may be used as the raw oil for the non-lauric transesterified oil. The palm-based fat is as described above. When palm-based fat is included in the raw fat of the non-lauric transesterified fat, the content of palm-based fat in the raw fat is preferably 20 to 100% by mass, more preferably 40 to 100% by mass. Yes, more preferably 60 to 100% by mass. Notwithstanding the above description of palm-based fats and oils, palm-based fats and oils do not include non-lauric transesterified fats and oils containing palm-based fats and oils as raw material fats and oils.

Before and after the transesterification treatment, the non-lauric transesterified oil and fat may be subjected to processing treatments such as fractionation and hydrogenation once or multiple times. Non-lauric transesterified fats and oils preferably contain less than 40% by mass of L2U. The iodine value of the non-lauric transesterified fat is preferably 30-80, more preferably 40-75, even more preferably 50-70, and most preferably 55-70. In the non-lauric transesterified fat, the content of fatty acids having 16 to 18 carbon atoms in the total amount of constituent fatty acids is preferably 95% by mass or more.

The non-laurin transesterified oil and fat is particularly preferably a liquid portion (olein portion, hereinafter also referred to as IE olein) separated after the transesterification treatment. The IE olein preferably contains 20 to 75% by mass, more preferably 40 to 65% by mass, and still more preferably 50 to 65% by mass of LU2. In addition, the IE olein preferably contains LLL in an amount of 10% by mass or less, more preferably 3% by mass or less, and still more preferably 0 to 1% by mass. The IE olein contains ULU and has a low LLL content. Therefore, when IE olein is used for the preparation of non-milk fat contained in the oil and fat composition, the ULU content can be adjusted to an appropriate range without increasing the LLL content more than necessary.

The non-milk fat contained in the fat composition of the present invention preferably contains 20 to 70% by mass, more preferably 30 to 65% by mass, and still more preferably 35 to 55% by mass of non-lauric interesterified fat. %contains. In addition, the non-milk fat contained in the oil and fat composition of the present invention preferably contains 15 to 60% by mass, more preferably 20 to 55% by mass, more preferably 30 to 55% by mass of IE olein. do. One or two or more non-laurin transesterified fats and oils may be used.

In preparing the non-dairy fat contained in the fat composition of the present invention, lauric fat and/or lauric transesterified fat may be used as a source of lauric acid-containing triacylglycerol. Lauric oils and fats are oils and fats in which the content of lauric acid in the total amount of fatty acids constituting the oils and fats is 30% by mass or more. Examples of lauric oils and fats include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these oils, transesterified oils and fats thereof, and hydrogenated oils thereof.

The lauric transesterified fat may be a mixed transesterified fat containing a lauric fat and a non-lauric fat. The mixed oil preferably contains lauric fat and non-lauric fat in a mass ratio of 30:70 to 70:30, more preferably in a mass ratio of 35:65 to 65:35. In addition, the non-lauric oils and fats are as described above. In the lauric transesterified fat, the content of lauric acid in the total amount of constituent fatty acids of the transesterified fat is preferably 10 to 40% by mass, more preferably 15 to 30% by mass. As long as the lauric transesterified oil and fat has been transesterified, the processing treatment such as fractionation and hydrogenation may be repeated once or multiple times before and after the transesterification treatment.

The above lauric fat and/or lauric transesterified fat preferably contains 40 to 90% by mass, more preferably 50 to 85% by mass of lauric acid-containing triacylglycerol. In addition, the non-milk fat contained in the oil and fat composition of the present invention preferably contains 5 to 30% by mass, more preferably 10 to 25% by mass of lauric fat and/or lauric transesterified fat, More preferably, it is contained in an amount of 15 to 25% by mass. The laurin-based fat and/or the laurin-based transesterified fat may be used singly or in combination of two or more.

The transesterification method for preparing the transesterified fat is not particularly limited. Either non-selective transesterification (random transesterification), which is transesterification with low regioselectivity, or selective transesterification (regiospecific transesterification), which is transesterification with high regioselectivity, is applied. good too. However, non-selective transesterification is preferred. Moreover, as the transesterification method, either chemical transesterification or enzymatic transesterification may be applied.

The content of each triacylglycerol contained in fats and oils can be measured by a gas chromatography method (for example, according to AOCS Ce5-86). The symmetry of triacylglycerols is described, for example, in J. Am. High Resol. Chromatogr. , 18, 105-107 (1995). The content of each fatty acid that constitutes fat can be measured by a gas chromatography method (for example, according to AOCS Ce1f-96). The iodine value of fats and oils can be measured according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of "Standard Methods for Analysis of Fats and Oils" edited by Japan Oil Chemistry Society.

The oil and fat contained in the oil and fat composition of the present invention may contain milk fat as an optional component in addition to non-milk fat. The content of milk fat in the oil and fat contained in the oil and fat composition of the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, and still more preferably 0 to 20% by mass. . Here, milk fat includes processed products of milk fat, more specifically, butter, butter oil or fractionated oils thereof, fermented products of fractionated oils, fermented butter, fermented butter oil or those Fractionated oils and other oils and fats equivalent parts can be mentioned, and one or more of them can be used arbitrarily.

The fat and oil composition of the present invention is substantially free of trans-fatty acids. That is, the content of trans fatty acids contained in the oil and fat composition of the present invention is 5% by mass or less. The content of trans fatty acids contained in the oil and fat composition of the present invention is preferably 3% by mass or less, more preferably 0 to 2% by mass, and still more preferably 0 to 1% by mass.

The fat and oil composition of the present invention may contain, as components other than the fat and oil contained in the fat and oil composition, components commonly used in fat and oil compositions used in bakery foods. Other ingredients include water, emulsifiers, thickening stabilizers, salt, potassium chloride and other salting agents, acetic acid, lactic acid, gluconic acid and other acidulants, sugars, sugar alcohols, stevia, aspartame and other sweeteners, β - Coloring agents such as carotene, caramel, monascus pigment, tocopherol, tea extract (catechin), antioxidants such as rutin, vegetable proteins such as wheat protein and soy protein, eggs, processed egg products, flavors, whole milk powder , skim milk powder, dairy products such as whey protein, seasonings, pH adjusters, food additives such as food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables , meat, seafood and other food materials.

The fat composition of the present invention is preferably a plastic fat composition to which plasticity has been imparted. The plastic fat composition of the present invention may be, for example, margarine or fat spread having an aqueous phase, or shortening having no aqueous phase. In the case of an emulsion having an aqueous phase, the emulsification may be any of a water-in-oil type, an oil-in-water type and a complex emulsion type. However, the water-in-oil type is preferred. The water content in the water-in-oil emulsion is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and still more preferably 5 to 20% by mass.

The method for producing the oil and fat composition of the present invention is not particularly limited, and the production method and production conditions for known oil and fat compositions used in bakery foods can be applied. Specifically, the oil-fat composition can be produced by mixing and dissolving oil-soluble components. In the case of forming a plastic oil-fat composition, the oil-soluble components are mixed and melted to prepare an oil phase. If necessary, water-soluble components are mixed and dissolved to prepare an aqueous phase. The plastic oil-fat composition can be produced by mixing and emulsifying a melted oil phase alone or by mixing and emulsifying an oil phase with an aqueous phase, followed by cooling and crystallization. Cooling and crystallization preferably includes cooling plasticizing. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling. Moreover, it is desirable to sterilize after preparation of the oil phase or after mixed emulsification. Examples of the sterilization method include a batch method using a tank, and a continuous method using a plate heat exchanger or a scraping heat exchanger. Examples of equipment for cooling include closed continuous tube coolers, margarine manufacturing machines such as votators, combinators and perfectors, and plate heat exchangers. Moreover, as a device for cooling, a combination of an open type diacooler and a complexor can also be mentioned.

The fat and oil composition of the present invention can be used for bakery foods, particularly for kneading or folding bakery foods. The oil and fat composition of the present invention can also be suitably used for kneading or folding into bakery foods (complex foods) combined with chocolate or the like.

The fat and oil composition of the present invention is used in the bakery food of the present invention. For example, the bakery food of the present invention is obtained by heating and baking bakery dough containing the oil and fat composition of the present invention. Here, the bakery dough is a dough containing grain flour as a main ingredient and kneaded with or folded into the oil and fat composition of the present invention. Baking by heating includes oven heating, direct baking, microwave oven cooking, boiling, steaming, frying, and the like. The bakery food of the present invention can also be obtained by coating the oil and fat composition of the present invention on bakery products.

In the present invention, cereal flour is obtained by grinding cereals into powder. The flour is not particularly limited as long as it is usually blended with bakery dough. Specific examples of grain flour include wheat flour (strong flour, all-purpose flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, and soybean flour. The flour may be a modified powder such as starch or gluten.

The amount of the oil and fat composition of the present invention used in the bakery food of the present invention is not particularly limited. The amount of oil and fat composition to be used may be appropriately set according to the type of bakery food. For example, in the case of kneading into bakery dough, the amount of oil and fat composition used is preferably 0.5 to 150 parts by weight, more preferably 100 parts by weight of flour mixed in bakery dough. 2 to 120 parts by mass, most preferably 5 to 100 parts by mass. In addition, when it is for folding into bakery dough, the oil and fat composition is preferably 20 to 60 parts by weight, more preferably 25 to 50 parts by weight, more preferably 30 to 45 parts by weight with respect to 100 parts by weight of flour dough. Part folded.

The bakery food of the present invention can be blended with any food material that is usually blended in bakery food, in addition to the oil and fat composition and grain flour of the present invention. Also, the amount of these ingredients can be added without any particular limitation within the range usually used in bakery foods. Specifically, food materials include water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic oils and fats, emulsifiers, emulsifying foaming agents (emulsifying oils and fats), cheese, fresh cream, synthetic cream, yogurt, Whole milk powder, skimmed milk powder, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha green tea, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, Seafood, beans, soybean flour, tofu, soymilk, soybean flour, soybean protein, expanding agents, sweeteners, seasonings, spices, coloring agents, flavors and the like.

The bakery food of the present invention can be produced by applying known production methods and production methods, except for using the fat and oil composition of the present invention.

Specific examples of the bakery food of the present invention include baked goods such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chats, macaroons, butter cakes (pound cakes, fruit cakes, madeleines, baumkuchen, castella, etc.), sponge cakes (shortcakes, roll cakes, torte, decorated cakes, chiffon cakes, etc.), choux confectionery, fermented confectionery, pie, waffles and other western confectionery, white bread, sweet bread, French bread, stollen, panettone, brioche , Donuts, Danish pastries, croissants and other breads.

Next, the present invention will be described in detail with reference to examples and comparative examples. However, the present invention is by no means limited to these examples.

<Measurement method>
The content of each constituent fatty acid, the content of each triacylglycerol, and the iodine value of the fats and oils contained in the fat and oil compositions shown below were measured by the following methods.
The content of each fatty acid was measured by a gas chromatography method (conforming to AOCS Ce1f-96).
Each triacylglycerol content was measured by a gas chromatography method (conforming to AOCS Ce5-86). The symmetry of triacylglycerol was measured by the silver ion column chromatography method (in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995)).
The iodine value was measured in accordance with "2.3.4.1-1996 Iodine value (Wiiss-cyclohexane method)" of "Standard oil analysis test method" edited by Japan Oil Chemistry Society.

<Preparation of raw material fat>
The following fats and oils were prepared as raw fats and oils for preparing the fats and oils contained in the fat and oil composition.
(Palm oil)
・Palm oil (sample name: PMO, iodine value 52, Nisshin OilliO Group Co., Ltd.)
・ Palm olein (sample name: PL60, iodine value 60, Nisshin OilliO Group Co., Ltd.)
・ Palm middle melting point (sample name: SPMF, iodine value 45, manufactured by Nisshin OilliO Group Co., Ltd.)
(Non-lauric interesterified fat)
・ Random transesterified palm olein (sample name: IEPL56, iodine value 56, L2U content 36.5% by mass, LU2 content 37.8% by mass, LLL content 10.7% by mass, Nisshin OilliO Group Co., Ltd.) )
・ Random transesterification fractionated olein 1 (sample name: IEOL 1, fractionated olein part of random transesterified oil using iodine value 45, 35 parts by mass of palm stearin and 65 parts by mass of palm middle melting point part as raw material, L2U content 59.4% by mass, LU2 content 26.0% by mass, LLL content 8.6% by mass, Nisshin OilliO Group Co., Ltd.)
・ Random transesterified fractionated olein 2 (sample name: IEOL2, iodine value 63, 8 parts by mass of high oleic sunflower oil, 16.8 parts by mass of extremely hardened high oleic sunflower oil, 51.2 parts by mass of palm stearin and Olein part obtained by two-stage fractionation of random transesterified fat using 24 parts by mass of palm oil as raw material, L2U content 28.1 mass%, LU2 content 57.5 mass%, LLL content 0 mass%, Nissin OilliO Group Co., Ltd.)
(laurin transesterified oil)
・Laurin-based random transesterified fat (Sample name: IEPKPS, iodine value 1, random transesterified fat made from 50 parts by mass of extremely hardened palm kernel olein and 50 parts by mass of extremely hardened palm stearin, laurin TAG content 55 .5% by mass, manufactured by Nisshin OilliO Group Co., Ltd.)
(liquid oil)
・ Soybean oil (sample name: SBO, iodine value 131, Nisshin OilliO Group Co., Ltd.)
(milk fat)
・ Fermented butter (sample name: FBF, manufactured by Meiji Co., Ltd.)

<Production of fat and oil composition 1>
Fats 1 to 12 were prepared according to the formulations shown in Tables 1 and 2. Oil and fat compositions (margarine) of Examples 1 to 12 were produced according to the formulation shown in Table 3, using Oils 1 to 12 as the oils, respectively, in a conventional manner. That is, the aqueous phase was prepared by dissolving the aqueous phase components in water, and pre-emulsification was performed by mixing with the oil phase obtained by dissolving the oil phase components in fats and oils. Thereafter, rapid cooling and kneading were performed using a combinator to obtain oil and fat compositions of Examples 1 to 12.

(Production of roll bread 1, evaluation 1)
700 g of strong flour, 30 g of fresh yeast, 150 g of whole eggs and 270 g of water are put into a mixer bowl and kneaded for 2 minutes at low speed and 2 minutes at medium speed. A dough with a kneading temperature of 25°C was obtained. The resulting sponge was fermented at 28° C. for 2 hours. The fermented medium seeds were put into a mixer bowl, and 300 g of hard flour, 120 g of white sugar, 17 g of salt, 40 g of skimmed milk powder and 180 g of water were added and kneaded for 2 minutes at low speed and 5 minutes at medium speed. Here, 150 g of the oil and fat compositions obtained in Examples 1 to 12 are added as the oil and fat for kneading, and kneaded at a low speed for 2 minutes and at a medium speed for 5 minutes to form a dough with a kneading temperature of 28 ° C. Obtained. After taking floor time for 30 minutes, it was divided into 45 g pieces, and after taking bench time for 30 minutes, table roll molding was performed. Furthermore, the final fermentation was carried out by putting it in a proofing box at 38° C. and a relative humidity of 85% for 60 minutes. After the final fermentation, the whole egg was applied on top and placed in an oven with a top heat of 210°C and a bottom heat of 200°C. It was baked in an oven for 9 minutes and 30 seconds to obtain bread rolls in which each of the fat and oil compositions of Examples 1 to 12 was kneaded into the dough.

The easiness (workability) of kneading the fat and oil composition into the bread roll dough was comprehensively judged by three bakers with five years or more of experience as bakers according to the following criteria. The results are shown in Tables 1 and 2.

Evaluation criteria Easy to knead, very good ◎ (Pass)
Good, easy to knead 〇 (passed)
Normal △ (failed)
Difficult to knead, unsuitable ▲ (failed)
Difficult to knead, very unsuitable × (failed)

Regarding the roll bread in which each of the oil and fat compositions of Examples 1 to 12 was kneaded into the dough, the roll bread in which the oil and fat composition of Example 11 was kneaded was used as a control. made an evaluation. The results are shown in Tables 1 and 2.

Evaluation Criteria Melt in the mouth is very good compared to the control 4 points Melt in the mouth is good compared to the control 3 points Melt in the mouth is comparable to the control 2 points Melt in the mouth is poor compared to the control 1 point Melt in the mouth is very poor compared to the control 0 points

The score of each panelist was totaled and comprehensively evaluated according to the following criteria.
15 points or more ◎ (Pass)
11 points or more and less than 15 points ○ (Pass)
8 points or more and less than 11 points △ (Fail)
5 points or more and less than 8 points ▲ (Fail)
Less than 5 points × (Fail)

(Production of oil and fat composition 2, production of roll bread 2, evaluation 2)
The fats and oils 2 and fermented butter (FBF) were mixed so that the mass ratio of the fats and oils was 8:2. Using the mixture, quenching and kneading were performed using a combinator according to a conventional method with the formulation shown in Table 3 to obtain an oil and fat composition of Example 13.
Similarly, the above fat 11 and fermented butter (FBF) were mixed so that the mass ratio of the fat and oil was 8:2. Using the mixture, quenching and kneading were performed using a combinator according to a conventional method with the formulation shown in Table 3 to obtain an oil and fat composition of Example 14 (comparative).

Using the fat and oil compositions of Examples 13 and 14 above, bread rolls were produced in the same manner as in Roll Production 1. As in Evaluation 1, the ease of kneading the oil and fat compositions of Examples 13 and 14 into roll dough (workability) was evaluated. Further, in the same manner as in Evaluation 1, the bread roll into which the oil and fat composition of Example 14 was kneaded was used as a control, and the meltability in the mouth of the bread roll into which the oil and fat composition of Example 13 was kneaded was evaluated. Table 4 shows the results.

(Production of oil composition 3)
Using the above oils and fats 3, 4, 8 and 9, according to the formulation shown in Table 5, quenching and kneading were performed using a combinator according to a conventional method, and the sheets were formed into sheets. A roll-in fat composition (margarine) was obtained.
Also, the fats and oils 5 and fermented butter (FBF) were mixed in a mass ratio of 8:2. Using the mixture, according to the formulation shown in Table 5, according to a conventional method, quenching and kneading were performed using a combinator, and the mixture was molded into a sheet, and the roll-in fat composition (margarine) of Example 19 was prepared. Obtained.

(Croissant production and evaluation method)
500 g of strong flour, 500 g of soft flour, 50 g of yeast, 10 g of yeast food, 60 g of white sugar, 17 g of salt, 30 g of skimmed milk powder, 50 g of whole egg, and 530 g of water were put into a mixer bowl and mixed at low speed for 1 minute. Further, 60 g of the oil and fat composition of Example 1 above was added and mixed at low speed for 2 minutes and at medium speed for 4 minutes to obtain a dough having a kneading temperature of 24°C. After primary fermentation for 40 minutes at room temperature, it was retarded overnight at -2°C. Into 1800 g of this croissant dough, 500 g each of the fat and oil compositions for roll-ins of Examples 15 to 19 were folded (folded in three, once in three) and molded. Final fermentation was carried out in a proofing box at 32°C and 75% relative humidity for 60 minutes. A whole egg is applied to the final fermented dough, placed in an oven with a top heat of 215 ° C. and a bottom heat of 215 ° C., and baked for 15 minutes to obtain croissants in which the oil and fat compositions for roll-ins of Examples 15 to 19 are respectively folded. rice field.

The easiness (workability) of folding the fat and oil composition for roll-in into the croissant dough was comprehensively judged by three bakers with five years or more of experience as bakers according to the following criteria. Table 6 shows the results.

Evaluation criteria Good extensibility, easy to fold, very good ◎ (Pass)
Good extensibility and easy to fold, good 〇 (passed)
Normal △ (failed)
Poor extensibility and difficult to fold, unsuitable ▲ (failed)
Poor extensibility and difficult to fold, very unsuitable × (failed)

Regarding the croissants in which the oil and fat compositions for roll-ins of Examples 15 to 19 were respectively folded, with the croissant in which the oil and fat composition for roll-ins of Example 17 was folded in as a control, according to the following evaluation criteria, 5 expert panelists We evaluated the drift. Table 6 shows the results.

Evaluation Criteria Melt in the mouth is very good compared to the control 4 points Melt in the mouth is good compared to the control 3 points Melt in the mouth is comparable to the control 2 points Melt in the mouth is poor compared to the control 1 point Melt in the mouth is very poor compared to the control 0 points

The score of each panelist was totaled and comprehensively evaluated according to the following criteria.
15 points or more ◎ (Pass)
11 points or more and less than 15 points ○ (Pass)
8 points or more and less than 11 points △ (Fail)
5 points or more and less than 8 points ▲ (Fail)
Less than 5 points × (Fail)

Claims (5)

An oil and fat composition having a trans fatty acid content of 5% by mass or less, wherein the oil and fat other than milk fat contained in the oil and fat composition are the following (a), (b), (c), (d), The oil-and-fat composition that satisfies the conditions (e) and (f) (except for embodiments containing polyglycerol fatty acid esters, in which the change in the solidification initiation temperature of palm oil is less than 1.0°C).
(a) the content of L2U is 15 to 45% by mass (b) the mass ratio of the content of LLU to the content of L2U (LLU/L2U) is 0.20 to 0.33 (c) the content of LU2 (d) the mass ratio of the content of ULU to the content of LU2 (ULU/LU2) is 0.15 to 0.30% by mass (e) the content of LLL is (f) the content of UUU is 5 to 24% by mass, where L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: Saturated fatty acid with 16 to 24 carbon atoms U: Unsaturated fatty acid with 16 to 24 carbon atoms L2 U: Triacylglycerol in which 2 molecules of L and 1 molecule of U are ester-bonded to 1 molecule of glycerol LLU: 1-position of glycerol or Triacylglycerol in which one U molecule is ester-bonded at the 3-position and two L molecules are ester-bonded to the remaining LU2: Glycerol Triacylglycerol in which one molecule of L and two molecules of U are ester-bonded to one molecule ULU: Glycerol Triacylglycerol in which L is ester-bonded at the 2-position and U is ester-bonded at the 1- and 3-positions LLL: triacylglycerol with 3 molecules of L ester-bonded to 1 glycerol molecule UUU: 3 molecules of glycerol to 1 molecule Triacylglycerol in which U is ester-linked An oil and fat composition having a trans fatty acid content of 5% by mass or less, wherein the oil and fat other than milk fat contained in the oil and fat composition are the following (a), (b), (c), (d), The oil and fat composition satisfying conditions (e), (f) and (g).
(However, an embodiment containing a polyglycerin fatty acid ester in which the change in the solidification start temperature of palm oil is less than 1.0 ° C.,
5% by mass of lauric oil (A1), which is a kneading oil-and-fat composition to be kneaded and used when producing a baked product dough, wherein the lauric acid content in the total constituent fatty acids is 30% by mass or more. or less than 30% by mass and transesterified oil (A) with more than 70% by mass or less than 95% by mass of palm oil (A2) in which the content of fatty acids with 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more. contains
The total amount of bisaturated triglycerides containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as constituent fatty acids and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is the total amount of fats and oils. 30 to 65% by mass,
Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.1 to 1.5,
The ratio of triglycerides with a total carbon number of 40 to 48 in the constituent fatty acids is 5.5. An oil and fat composition for kneading that is 0 to 30% by mass,
except for).
(a) the content of L2U is 15 to 45 mass%
(b) the mass ratio of the LLU content to the L2U content (LLU/L2U) is 0.20 to 0.50;
(c) LU2 content is 25 to 45% by mass
(d) the mass ratio of the ULU content to the LU2 content (ULU/LU2) is 0.15 to 0.30% by mass;
(e) LLL content is 3 to 15% by mass
(f) UUU content is 5 to 24% by mass
(g) the content of lauric acid-containing triacylglycerol is 5.0 to 18% by mass;
However, L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: saturated fatty acid with 16 to 24 carbon atoms
U: unsaturated fatty acid with 16 to 24 carbon atoms
L2U: Triacylglycerol in which 2 molecules of L and 1 molecule of U are ester-bonded to 1 molecule of glycerol
LLU: Triacylglycerol in which one molecule of U is ester-bonded to the 1- or 3-position of glycerol and the remaining two molecules of L are ester-bonded
LU2: Triacylglycerol in which 1 molecule of L and 2 molecules of U are ester-bonded to 1 molecule of glycerol
ULU: Triacylglycerol in which L is ester-bonded to the 2-position of glycerol and U is ester-bonded to the 1- and 3-positions of glycerol
LLL: triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol
UUU: Triacylglycerol in which 3 molecules of U are ester-bonded to 1 molecule of glycerol An oil and fat composition having a trans fatty acid content of 5% by mass or less, wherein the oil and fat other than milk fat contained in the oil and fat composition are the following (a), (b), (c), (d), The oil and fat composition satisfying conditions (e), (f) and (h).
(However, an embodiment containing a polyglycerin fatty acid ester in which the change in the solidification start temperature of palm oil is less than 1.0 ° C.,
5% by mass of lauric oil (A1), which is a kneading oil-and-fat composition to be kneaded and used when producing a baked product dough, wherein the lauric acid content in the total constituent fatty acids is 30% by mass or more. or less than 30% by mass and transesterified oil (A) with more than 70% by mass or less than 95% by mass of palm oil (A2) in which the content of fatty acids with 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more. contains
The total amount of bisaturated triglycerides containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as constituent fatty acids and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is the total amount of fats and oils. 30 to 65% by mass,
Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.1 to 1.5,
The ratio of triglycerides with a total carbon number of 40 to 48 in the constituent fatty acids is 5.5. An oil and fat composition for kneading that is 0 to 30% by mass,
except for).
(a) the content of L2U is 15 to 45 mass%
(b) the mass ratio of the LLU content to the L2U content (LLU/L2U) is 0.20 to 0.50;
(c) LU2 content is 25 to 45% by mass
(d) the mass ratio of the ULU content to the LU2 content (ULU/LU2) is 0.15 to 0.30% by mass;
(e) LLL content is 3 to 15% by mass
(f) UUU content is 5 to 24% by mass
(h) The ratio of the content of stearic acid (St) to the content of palmitic acid (P) in the total amount of constituent fatty acids (St/P) is 0.20 to 0.5.
However, L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: saturated fatty acid with 16 to 24 carbon atoms
U: unsaturated fatty acid with 16 to 24 carbon atoms
L2U: Triacylglycerol in which 2 molecules of L and 1 molecule of U are ester-bonded to 1 molecule of glycerol
LLU: Triacylglycerol in which one molecule of U is ester-bonded to the 1- or 3-position of glycerol and the remaining two molecules of L are ester-bonded
LU2: Triacylglycerol in which 1 molecule of L and 2 molecules of U are ester-bonded to 1 molecule of glycerol
ULU: Triacylglycerol in which L is ester-bonded to the 2-position of glycerol and U is ester-bonded to the 1- and 3-positions of glycerol
LLL: triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol
UUU: Triacylglycerol in which 3 molecules of U are ester-bonded to 1 molecule of glycerol Bakery dough in which the fat and oil composition according to any one of claims 1 to 3 is kneaded and/or folded. Bakery food, wherein the bakery dough according to claim 4 is in a baked state.