JP7180955B2 - Fat composition for kneading and plastic fat, dough and baked goods using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-and-fat composition for kneading, which is used by being kneaded into the dough of baked products such as bread and confectionery, and a plastic oil-and-fat, dough and baked products using the same.

Plastic oils such as margarine, which is used by kneading into the dough of baked goods such as bread and confectionery, have good dispersibility in the dough and can produce baked goods with volume and soft texture. It is required to have good melting in the mouth and good flavor release as a flavor. In addition, trans-fatty acids are said to increase the risk of arteriosclerosis, and in consideration of the health concerns, it is desired that the amount of trans-acids in raw fats and oils is low.

In addition, during the period from manufacture to use, there is little exudation of liquid oil, which is a low-melting triglyceride such as di-unsaturated triglyceride or tri-unsaturated triglyceride, due to high temperature or over time, and there is little change in hardness even after long-term storage. Desired.

Conventionally, as a fat composition for kneading, a fat composition with a specified triglyceride composition etc. has been proposed, and a transesterified fat obtained by random transesterification of a fat blend containing lauric fat is used as a blending component ( Patent Documents 1 and 2).

JP 2009-291168 A JP 2008-278833 A

However, the techniques described in Patent Documents 1 and 2 have a high content of lauric fat in the transesterified fat and a large amount of lauric acid. In particular, there is a problem that the liquid oil seeps out due to high temperature or aging.

Further, in the technique described in Patent Document 1, since the iodine value of the transesterified fat containing lauric fat is low, the compatibility with other fats and oils is poor, resulting in various physical properties, texture, and flavor as described above. There is a concern that the poor compatibility affects the properties of , for example, there is a problem that the dispersibility in the dough and the meltability of the baked product in the mouth tend to deteriorate.

In addition, there has not been obtained a product that satisfies the various physical properties, texture and flavor characteristics as described above.

The present invention has been made in view of the above circumstances, and it is possible to obtain a baked product that has good dispersibility in dough, volume and soft texture, and the baked product has good melting and flavor. An object of the present invention is to provide an oil-fat composition for kneading, plastic oil-fat, dough, and baked goods using the same, which has excellent stability against high temperature and aging with little exudation of liquid oil and little change in hardness of plastic oil-and-fat. and

In order to solve the above problems, the oil-and-fat composition for kneading of the present invention is an oil-and-fat composition for kneading that is used by kneading when producing a dough for a baked product, and which contains laurin in all the constituent fatty acids. Lauric oil (A1) having an acid content of 30% by mass or more and 5% by mass to less than 30% by mass, and palm oil (A1) having a fatty acid content of 35% by mass or more with 16 or more carbon atoms A2) Transesterified fat (A) with more than 70% by mass and 95% by mass or less,
Fats and oils (B) in which the total ratio of the triglyceride having a total carbon number of 46 in the constituent fatty acid and the triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass;
contains
The mass ratio of the amount of lauric acid to the amount of stearic acid (amount of lauric acid/amount of stearic acid) in all constituent fatty acids of the triglycerides of the transesterified fat (A) is 0.2 to 1.4, and the transesterified fat (A) A) has an iodine value of 20 to 40,
The content of the transesterified fat (A) is 5 to 65% by mass with respect to the total amount of fat, and the content of the fat (B) is 35 to 95% by mass,
And it is characterized by satisfying all of the following (i) to (iii).
(i) The total ratio of a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids and a tri-saturated triglyceride containing three saturated fatty acids (S) as constituent fatty acids is 30 to 65% by mass based on the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.1 to 1.5.
(iii) The proportion of triglycerides with a total carbon number of 40 to 48 in the constituent fatty acids is 5.0 to 30% by mass based on the total amount of fats and oils

The plastic fat of the present invention contains only the fat composition for kneading as a fat component.

The dough for baked products of the present invention contains the plastic oil.

The baked product of the present invention is obtained by baking the dough.

According to the present invention, it is possible to obtain a baked product that has good dispersibility in the dough and has a volume and a soft texture. It has excellent stability against high temperature and aging with little change in thickness.

The present invention will be described in detail below.
1. Oil and Fat Composition for Kneading In the present invention, the triglyceride in the oil and fat has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-, 2-, and 3-positions of triglyceride represent the positions to which fatty acids are bound. As abbreviations for constituent fatty acids of triglycerides, S: saturated fatty acid and U: unsaturated fatty acid are used.

Saturated fatty acids S are all saturated fatty acids contained in fats and oils. Also, the two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical notation is a carbon number of a fatty acid.

Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

The unsaturated fatty acids U include myristoleic acid (14:1), palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), and erucic acid. (22:1) and the like. In addition, the above numerical notation is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.

The fat and oil used in the fat and oil composition for kneading of the present invention contains 3 saturated triglycerides in which saturated fatty acid S is bonded to all of the 1-, 2-, and 3-positions, and two molecules of saturated fatty acid S are attached to one molecule of glycerol. and one molecule of unsaturated fatty acid U are bonded to a symmetrical triglyceride (SUS) in which saturated fatty acid S is bonded at positions 1 and 3 and unsaturated fatty acid U is bonded at position 2, and and an asymmetric triglyceride (SSU) in which a saturated fatty acid S is bound to the 2-position and an unsaturated fatty acid U is bound to the 3-position. In addition, 2-unsaturated triglyceride in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol, and unsaturated fatty acid U is bound to all of the 1-, 2-, and 3-positions 3 Contains unsaturated triglycerides.

The oil-and-fat composition for kneading of the present invention contains a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and three saturated fatty acids (S) as constituent fatty acids. The total ratio with trisaturated triglycerides is 30 to 65% by mass, preferably 30 to 60% by mass, more preferably 35 to 60% by mass, and still more preferably 35 to 55% by mass based on the total amount of fats and oils. Within this range, the plastic oil using this can suppress the liquid oil from oozing out due to high temperature and aging, and also has good dispersibility in the dough. When the total ratio is 30% by mass or more, the plastic oil can suppress the seepage of the liquid oil, and the baked product has a large volume and a soft texture, and particularly can suppress strong stickiness. When the total ratio is 65% by mass or less, the plastic oil has good dispersibility in dough, and a baked product with volume and soft texture can be obtained.

The oil and fat composition for kneading of the present invention has a mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) of 2 saturated triglycerides of 0.1 to 1.5, preferably 0.1 to 1.2, more preferably 0.1 to 1.0. Within this range, there is little change in hardness even after long-term storage when the plastic fat is produced, and the dispersibility in the dough is good. inseparable. When this mass ratio is 0.1 or more, crystals precipitate too quickly during the production of the plastic oil and fat, and it is suppressed that the oil is excessively kneaded in the production machine and becomes too soft, resulting in good dispersibility in the dough. Become. When this mass ratio is 1.5 or less, hardening of the plastic fat with time is suppressed when it is produced, and the dispersibility in the dough is good, making it easy to obtain the volume of the baked product. Furthermore, when plastic fat is kneaded into biscuits, cookies, etc., the fat melts once during baking and does not separate into solids and liquids even when cooled slowly. Confectionery WHEREIN: It can suppress that the liquid oil of the kneaded fats and oils migrates to the chocolate side, and the covered part turns white.

In the fat composition for kneading of the present invention, the proportion of triglycerides having a total carbon number of 40 to 48 in the constituent fatty acids is 5.0 to 30% by mass, preferably 5.0 to 25% by mass, based on the total amount of fats and oils. More preferably, it is 7.0 to 20% by mass. When it is within this range, the melt in the mouth and flavor release of the baked product using this are good, and the dispersibility in the dough is good. When this ratio is 5.0% by mass or more, the melting in the mouth and flavor release are good, and when it is 30% by mass or less, it is suppressed that the plastic oil becomes hard due to an increase in the amount of lauric acid, etc., and it is applied to the dough. Good dispersibility.

The oil-fat composition for kneading of the present invention is characterized by containing an oil-and-fat containing an interesterified oil-and-fat (A) which is an interesterified oil-and-fat between a laurin-based oil-and-fat (A1) and a palm-based oil-and-fat (A2) described later. there is This transesterified fat (A) is used as a raw material and mixed with other fats and oils, and the triglyceride composition of the fat is adjusted within the above range, resulting in good dispersibility in dough and volume and soft texture. A baked product can be obtained, and the baked product has good meltability in the mouth and good flavor, and also has excellent stability against high temperature and aging with little exudation of liquid oil and little change in hardness of plastic oil. The oil-fat composition for kneading of the present invention obtained by using this transesterified oil (A) as a raw material can prepare a plastic oil-fat having plasticity in a wide temperature range from low to high temperatures, and in particular, Since it has good compatibility with other fats and oils, the various physical properties, texture, and flavor characteristics described above are improved. It is possible to prepare a highly stable plastic fat with little change in hardness.

Trans-fatty acids are said to increase the risk of arteriosclerosis, and in consideration of the health concerns, the oil-fat composition for kneading of the present invention has a trans-acid content relative to the total amount of oil and fat. is preferably 0.1 to 5% by mass.

In the oil-fat composition for kneading of the present invention having the above-described structure, the ratio of 3-saturated triglycerides is preferably 5 to 45% by mass with respect to the total amount of fats and oils, and the total amount of 2-saturated triglycerides and 3-saturated triglycerides and 3 saturated triglycerides (2 saturated triglycerides + 3 saturated triglycerides/3 saturated triglycerides) is preferably 1.2 to 7, and the mass ratio of 2 saturated triglycerides to 3 saturated triglycerides (2 saturated triglycerides/3 saturated triglycerides) saturated triglyceride) is preferably 0.5 to 4.5.

(Interesterified fat (A))
The transesterified fat (A) used as raw materials for the fat and oil composition for kneading of the present invention comprises a lauric fat (A1) having a lauric acid content of 30% by mass or more in all the constituent fatty acids, and all the constituent fatty acids It is a transesterified oil with a palm-based oil (A2) in which the content of fatty acids having 16 or more carbon atoms is 35% by mass or more.

And the transesterified fat (A) is obtained by transesterifying 5% by mass or more and less than 30% by mass of lauric fat (A1) and more than 70% by mass or less than 95% by mass of palm fat (A2). is. Preferably, 10% by mass or more and less than 30% by mass of lauric fat (A1) and 70% by mass or more and 95% by mass or less of palm fat (A2) are transesterified, and more preferably, It is obtained by transesterifying 10 to 28% by mass of lauric fat (A1) and 72 to 90% by mass of palm fat (A2). By using the laurin-based fat (A1) and the palm-based fat (A2) in this mass range, it is possible to obtain a baked product that has good dispersibility in the dough and has a volume and a soft texture. It melts well in the mouth and has a good flavor, and also has excellent stability against high temperatures and aging, with little exudation of liquid oil and little change in hardness of plastic oil. In particular, when the amount of the laurin-based fat (A1) added is less than 30% by mass, it is possible to suppress the liquid oil from exuding due to high temperature and aging, and the stability is excellent.

In particular, in consideration of the fact that it is possible to suppress the seepage of liquid oil due to high temperatures and the passage of time, and that it is possible to obtain the various physical properties, texture, and flavor characteristics described above, transesterified oils and fats (A ) preferably has a saturated fatty acid content of 12 to 14 carbon atoms in the total constituent fatty acids of 7 to 20% by mass. Also, the content of unsaturated fatty acids with 18 carbon atoms in the total constituent fatty acids is preferably 18 to 40% by mass.

Further, in the transesterified fat (A), the content of saturated fatty acids having 16 to 18 carbon atoms in the total constituent fatty acids is preferably 40 to 60% by mass.

The transesterified fat (A) preferably has an iodine value of 20-45. Within this range, the compatibility with other oils and fats is good, and it is easy to form nuclei for other oils and fats, induce nucleation, and as a result, delay in solidification can be suppressed. Various physical properties such as those described above, texture, and flavor characteristics are improved, and for example, it is possible to prepare a product excellent in stability with little change in hardness during long-term storage and little change in liquid oil due to high temperature or over time. . When the iodine value is 20 or more, the compatibility with other fats and oils is good, and the various physical properties, texture, and flavor characteristics described above are improved. It is possible to suppress the exudation of liquid oil over time and the change in hardness during long-term storage. When the iodine value is 45 or less, it is likely to become a nucleus for other fats and oils, induces nucleation, and as a result, it is possible to suppress delay in solidification, so that various physical properties and textures as described above can be suppressed. , the flavor characteristics are improved, and for example, exudation of liquid oil due to high temperature or aging and change in hardness during long-term storage can be suppressed.

In addition to the above, considering that the various physical properties, texture, and flavor characteristics as described above are favorable, the laurin-based fat (A1) and the palm-based fat (A2) are transesterified in the above mass range. The transesterified oil (A) obtained by the reaction is preferably as follows.

In the transesterified fat (A), the proportion of triglycerides in which the total carbon number of the constituent fatty acids is 40 to 46 is preferably 5 to 40% by mass, more preferably 10 to 40% by mass. , more preferably 10 to 35% by mass. Within these ranges, the compatibility with other oils and fats is good, and the baked product has good meltability in the mouth.

The transesterified fat (A) is a bi-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The ratio (SUS/SSU) is preferably 0.45-0.55. This improves the crystallinity, so when mixed with other fats and oils, it has good compatibility, and when it is made into a plastic fat, it has good plasticity, and it is possible to suppress the exudation of liquid oil due to high temperature and aging.

In the transesterified oil (A), the mass ratio of lauric acid to stearic acid (lauric acid/stearic acid) in all triglyceride constituent fatty acids is preferably 0.2 to 0.7, more preferably 0.7. 4 to 0.6, and the ratio of the amount of unsaturated fatty acid having 18 carbon atoms to the amount of saturated fatty acid having 18 carbon atoms (amount of unsaturated fatty acid of C18/amount of saturated fatty acid of C18) is preferably 0.5 to 4.0. 0, more preferably 1.0 to 2.0. Within this range, the plastic fat has good shape retention.

The transesterified fat (A) preferably has an SFC of 55 to 80% at 5°C. Within this range, it is possible to suppress exudation of liquid oil due to high temperature and aging and change in hardness during long-term storage, and excellent stability is obtained. Also, the SFC at 35° C. is preferably 15% or more, more preferably 15 to 30%. Within this range, the plastic fat has good shape retention. The SFC at 5° C. and 35° C. can be measured according to “2.2.9-2003 Solid fat content (NMR method)” of the Standard Fat Analysis Test Method (Japan Oil Chemistry Society).

(Laurin-based fat (A1))
The lauric fat (A1), which is the raw material for the transesterified fat (A) as described above, has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in the total constituent fatty acids. 50% by mass. Examples of such laurin-based oils and fats (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, etc. These may be used alone or in combination of two or more. good. Among these, palm kernel oil, its fractionated oil, and hardened oil are preferred because they have a higher melting point than coconut oil and can easily obtain a high-melting transesterified oil (A). In the case of hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogenation, so when using hydrogenated oil, it is appropriately selected from partially hydrogenated oil, low temperature hydrogenated oil, or fully hydrogenated extremely hydrogenated oil. is preferred.

The lauric fat (A1) preferably has an iodine value of 2 or less. When the laurin-based fat (A1) having an iodine value of 2 or less is used, when the transesterified fat (A) is mixed with other fats and oils, it easily becomes a crystal nucleus and solidifies, and exudation of the liquid oil due to high temperature or over time is suppressed. be. In addition, there is little possibility of generation of trans acid. As the lauric fat (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

(Palm-based fat (A2))
Palm oils and fats (A2) in which the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more include palm oil, palm fractionated oils, hydrogenated oils thereof, transesterified oils and the like. may be used singly or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. When a hardened oil is used as the palm-based oil (A2), partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, but extremely hardened oil is preferable among them.

The palm oil (A2) preferably has an iodine value of 30-55, more preferably 30-40. Within this range, oozing out of the liquid oil due to high temperatures and aging is suppressed without lowering meltability in the mouth.

The palm-based fat (A2) preferably contains 5 to 45% by mass of extremely hardened oil, more preferably 20 to 45% by mass. When the extremely hardened oil is contained within this range, it is possible to suppress changes in the hardness of the plastic fat during long-term storage, and to suppress exudation of the liquid oil due to high temperatures and aging.

A chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the lauric fat (A1) and the palm fat (A2). Sodium methylate, sodium hydroxide or the like is used as a chemical catalyst, and lipase or the like is used as an enzymatic catalyst. Examples of lipases include lipases of the genus Aspergillus, Alcaligenes, and the like, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed, the saturated fatty acid (S) is converted into a constituent fatty acid. Of the di-saturated triglycerides containing two and one unsaturated fatty acid (U), the mass ratio (SUS/SSU) in the transesterified fat (A) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) reaches an equilibrium state and is completed to obtain the transesterified fat (A). When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. An interesterified fat (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

The proportion of lauric acid in all constituent fatty acids in lauric oil (A1), the content of fatty acids with 16 or more carbon atoms in all constituent fatty acids in palm oil (A2), and the completion of transesterification were confirmed by gas chromatography. can do.

(Oil (B))
The oil-and-fat composition for kneading of the present invention includes, in particular, the transesterified oil and fat (A) as described above, a triglyceride having a total carbon number of 46 as a constituent fatty acid, and a triglyceride having a total carbon number of 48 as a constituent fatty acid. It is preferable to contain a fat (B) with a total ratio of 1 to 25% by mass.

These specific transesterified fats and oils (A) and fats and oils (B) are mixed, and each composition of the above-mentioned triglycerides of the fat and oil composition for kneading is adjusted within the above-mentioned range of the present invention. Good dispersibility, volume and soft texture can be obtained, the baked product has good melting and flavor, and there is little liquid oil seepage and plastic oil hardness change. It is also excellent in sex. When using a fat (B) in which the total ratio of a triglyceride having a total carbon number of 46 in the constituent fatty acid and a triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass, the transesterified oil (A) can be obtained. It is easy to adjust each composition of the above-mentioned triglycerides of the oil and fat composition for kneading within the range of the above-mentioned present invention, and the compatibility with the transesterified oil and fat (A) is good. For example, it is possible to obtain excellent stability with little change in the hardness of the plastic oil during long-term storage and little change in the hardness of the plastic oil during long-term storage. can.

Fats and oils (B) are bi-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U), and the mass ratio (SUS /SSU) is preferably 0.1 to 2.5. Within this range, the mass ratio (SUS/SSU ) can be adjusted from 0.1 to 1.5.

Examples of fats and oils (B) include palm oils and fats, interesterified oils and fats of fractionated soft palm oils, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oils, and partially hardened rapeseed oils. may be used singly or in combination of two or more. Among these, it is preferable to use at least one fat selected from palm-based fats, transesterified palm-fractionated soft oils, and lard.

Palm oils and fats include palm oil, fractionated palm oil, hardened oils thereof, and the like, and these may be used alone or in combination of two or more. As fractionated palm oil, a hard part (palm stearin, etc.), a soft part (palm olein, palm double olein, etc.), a middle melting point part, etc. can be used.

Palm-based oils and fats are preferably palm-based oils and fats with an iodine value of 45 to 65, especially in terms of compatibility and melting in the mouth. , palm fractionated mid-melting point oil, and the like.

Among them, from the point of particularly good compatibility, along with palm oil with an iodine value of 45 to 65, transesterified palm soft oil is used, and the ratio of transesterified palm soft oil and palm oil is used. A mass ratio of 1:0.1 to 5, lard is used together with palm oil with an iodine value of 45 to 65, and the ratio of lard to palm oil is 1:0.05 to 5. To do, using palm oil with an iodine value of 45 to 65, transesterified oil and fat of palm fractionated soft oil and lard, and the ratio of transesterified oil and fat of palm fractionated soft oil, lard and palm oil to 1 in mass ratio : 0.1-7: 0.1-12 is preferred. When the ratio of each oil and fat is within this range, the compatibility of the oil and fat (B) itself is good, and the compatibility of the oil and fat composition for kneading as a whole is particularly good.

In the fat composition for kneading of the present invention, it is preferable that the amount of the transesterified fat (A) added is 5 to 65% by mass and the amount of the fat (B) added is 35 to 95% by mass based on the total amount of the fat. .

(Liquid oil (C) and extremely hardened oil (D))
The fat composition for kneading of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified fat (A) as an essential component. By using the liquid oil (C) together with the transesterified oil (A) and the oil (B), each composition of the above-described triglycerides of the oil-and-fat composition for kneading can be adjusted within the above-described range of the present invention. can. In addition, by using the transesterified fat (A), the liquid oil containing low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides derived from the liquid oil (C) is prevented from exuding due to high temperature and over time. can be suppressed.

The liquid oil (C) is an oil that exhibits a fluid state at 5° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. may be used, and two or more kinds may be used in combination.

The amount of the liquid oil (C) to be added is preferably 5 to 40% by mass based on the total amount of fats and oils.

The oil-and-fat composition for kneading of the present invention can also be obtained by mixing the transesterified oil-and-fat (A) as an essential component with the extremely hardened vegetable oil-and-fat (D). The extremely hardened vegetable oil (D) is used together with the transesterified oil (A) and the oil (B), etc., to adjust each composition of the above triglycerides of the oil and fat composition within the range of the present invention. be able to.

Examples of the extremely hardened oil (D) include extremely hardened coconut oil, extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened rapeseed oil, etc. These may be used alone or in combination of two or more. You may

The amount of the extremely hardened oil (D) to be added is preferably 30% by mass or less with respect to the total amount of fats and oils. In particular, when using an extremely hardened oil having a melting point of 50° C. or higher, it is preferable that the amount is 5% by mass or less based on the total amount of fats and oils, because the meltability in the mouth is good. When used in combination with the liquid oil (C), the total amount of the liquid oil (C) and the extremely hardened oil (D) is preferably 50% by mass or less with respect to the total amount of the oil and fat composition for kneading.

In the above, the fractionation, hardening reaction, and transesterification reaction of the oil and fat used in the oil and fat composition for kneading of the present invention can be carried out by the following methods.

Fats and oils can be fractionated by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be performed singly or in combination of two or more.

In dry fractionation, by utilizing the melting point difference between high-melting and low-melting triglycerides, completely dissolved fats and oils are gradually cooled, and the resulting crystalline portion and liquid portion can be separated by filtration. In dry fractionation, the fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multi-stage fractionation in which the temperature is lowered stepwise.

Solvent fractionation utilizes the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in a solvent and cool them to precipitate crystals in the order of the high-melting point part, which has low solubility in the solvent, followed by the middle-melting point part. Let After sufficiently growing the crystals, the crystal part and the liquid oil part are separated, the solvent is distilled off, and the liquid oil part can be obtained as a fractionated oil.

In surfactant (emulsification) fractionation, oil is dissolved, cooled and crystallized, then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets, and the liquid oil , a suspension of solid fat and an aqueous solution, and an excess aqueous solution can be separated into three layers to obtain a fractionated oil.

The hardening reaction of fats and oils is carried out according to a conventional method by hydrogenating the fats and oils using a catalyst such as a nickel catalyst, and proceeding with the reaction while heating and stirring to hydrogenate the double bonds of the unsaturated fatty acids that make up the triglycerides. It can be done by binding and saturating. At this time, by controlling the pressure, temperature, time and catalyst, it is possible to obtain the desired hardness of the oil.

The transesterification reaction of fats and oils is an operation of rearranging the positions of fatty acids bound to glycerol and the types of fatty acids in triglycerides in which three molecules of fatty acids are bound to one molecule of glycerol. It can be carried out by a chemical transesterification reaction using a chemical catalyst, an enzymatic transesterification reaction using a lipase or the like as a catalyst, or the like.

(Sorbitan fatty acid ester, polyglycerol fatty acid ester)
In a preferred embodiment, the oil-and-fat composition for kneading of the present invention further comprises a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0°C or more and a polyglycerin that raises the solidification start temperature of palm oil by 1.0°C or more. It contains at least one selected from fatty acid esters.

These sorbitan fatty acid esters and polyglycerin fatty acid esters raise the solidification initiation temperature of palm oil by 1.0°C or higher, preferably 1.5°C or higher, more preferably 2.0 to 4.0°C.

By using at least one selected from sorbitan fatty acid esters and polyglycerol fatty acid esters, the crystallization of fats and oils is promoted under rapid cooling conditions during the production of plastic fats and oils using the fat composition for kneading of the present invention. be done. Therefore, it is well kneaded in the manufacturing machine, and furthermore, the plasticity is improved, and the dispersibility in the dough is improved.

The solidification initiation temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). A differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used to measure the solidification initiation temperature. More specifically, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil, cooled from 80° C. at a rate of 10° C. per minute, and the solidification start temperature can be measured. .

In the above sorbitan fatty acid ester, palmitic acid and stearic acid account for preferably 80% by mass or more, more preferably 90% by mass or more, of the total constituent fatty acids. Further, the mass ratio of palmitic acid and stearic acid is preferably 0.3:1.0 to 1.0:1.0, more preferably 0.5:1.0 to 0.8:1.0. is. If the mass ratio of palmitic acid to stearic acid is within this range, the solidification start temperature of palm oil can be raised by 1.0° C. or more.

Here, the mass ratio of palmitic acid and stearic acid is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) “2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatography method) ”).

The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. The HLB value within this range is suitable for raising the solidification start temperature of palm oil.

Here, the HLB value can be determined by the Griffin formula (Atlas method).

In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

The above polyglycerol fatty acid ester preferably has an HLB value of 1-7, more preferably 1-6. The HLB value within this range is suitable for raising the solidification start temperature of palm oil.

In the present invention, a commercially available product can be used as the polyglycerol fatty acid ester. For example, Sakamoto Pharmaceutical Co., Ltd. SY Glister PS-3S, SY Glister PS-5S, SY Glister THL-50, SY Glister HB-750, SY Glister DDB-750, Mitsubishi Kagaku Foods Co., Ltd. Ryoto polygri and ester B-70D.

The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, based on the total amount of fats and oils, and further It is preferably 0.2 to 4.0% by mass. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If the content is within this range, the dispersibility in the dough is improved, and confectionery bread with good flavor release can be obtained without giving off an unpleasant taste due to the emulsifier.

2. Plastic oil and fat The oil and fat composition for kneading of the present invention can be obtained by preparing a plastic oil and fat containing the oil and fat composition for kneading of the present invention in the oil phase, and using this as a raw material to obtain a baked product. can.

This plastic fat contains the fat composition for kneading of the present invention in the oil phase.

The content of the fat composition for kneading of the present invention in the plastic fat is preferably 50 to 100 mass %, more preferably 70 to 100 mass %.

This plastic fat can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Forms containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-water-in-oil type, and a water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is exemplified.

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

This plastic oil may or may not contain conventionally known components other than water. Examples of known ingredients include, but are not limited to, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers, and the like. Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skimmed milk, sweetened condensed skim milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. . Examples of proteins include plant proteins such as soybean protein, pea protein and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starch, starch decomposition products, polysaccharides, etc. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, and gingerone. Coloring components include carotene, annatto, astaxanthin and the like. Flavors include butter flavor, milk flavor and the like. Examples of emulsifiers include sorbitan fatty acid esters and polyglycerin fatty acid esters described above, as well as lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, Examples include sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester, and the like, and can be added within a range that does not impair the effects of the present invention.

This plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase and the aqueous phase containing the oil and fat composition for kneading of the present invention are appropriately heated and mixed to emulsify, and then combinator, perfector, votator, nexus It can be quenched and kneaded by a cooling mixer such as. In the form containing no water phase, after heating the oil phase containing the oil and fat composition for kneading of the present invention, it is possible to rapidly cool and knead with a cooling mixer such as a combinator, a perfector, a votator, or a nexus. can. After quenching and kneading with a cooling mixer, aging (tempering) may be carried out as necessary.

3. Dough and Baked Product The oil-fat composition for kneading of the present invention can be used by kneading into the dough of baked products such as bread and confectionery as a plastic oil. Baked goods such as bread and confectionery can be obtained by baking the dough containing the oil-and-fat composition for kneading of the present invention. The kneading of the oil-and-fat composition for kneading of the present invention into dough and baking can be carried out, for example, according to known conditions and methods.

The dough is mainly composed of grain flour, and the grain flour is not particularly limited as long as it is usually blended in the dough of the baked product. , corn flour, rye flour, buckwheat flour, soybean flour and the like.

The amount of the oil-and-fat composition for kneading of the present invention in the dough varies depending on the type of baked product and is not particularly limited. parts by mass, more preferably 2 to 30 parts by mass.

In addition to the grain flour and the oil-and-fat composition for kneading of the present invention, the dough can be blended without any particular limitation as long as it is usually blended in the dough of the baked product. In addition, the blending amount of these ingredients can also be blended without any particular limitation in consideration of the range usually blended in the dough of the baked product. Specifically, for example, in addition to water, milk, dairy products, proteins, sugars as described above, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), yeast, yeast Food, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agent, sweetener ingredients, seasonings, spices, coloring agents, fragrances, and the like.

Baked goods such as bread, table rolls, sweet buns, cooked bread, French bread, bread such as live bread, yeast confectionery such as stollen, panettone, gugelhoff, brioche, donuts, Danish, croissant, pie cakes such as pastries, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busse, hot cakes, waffles, and the like.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method (oil composition)
The total ratio of 2-saturated triglycerides and 3-saturated triglycerides, the content of 3-saturated triglycerides, the mass ratio of the total amount of 2-saturated triglycerides and 3-saturated triglycerides to 3-saturated triglycerides, and the mass ratio of 2-saturated triglycerides to 3-saturated triglycerides are , "2.4.2.2-1996 fatty acid composition (FID temperature-rising gas chromatograph method)" and "2.4.2.2-1996 fatty acid composition (FID temperature-rising gas chromatograph method)" of the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) and "7-2003 2nd place fatty acid composition ”), and calculated using the amount of fatty acid.

The mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.2.2 -1996 Fatty acid composition (FID temperature programmed gas chromatography)” and “Jan.7-2003 2-position fatty acid composition”).

The triglyceride content in which the total carbon number of the constituent fatty acids is 40 to 48 is determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.6.1-1996 Triacylglycerin composition ( Measured by the gas chromatography method)”).

The mass ratio (POP/PPO) between 1,3-dipalmitoyl-2-oleoylglycerin (POP) and 1,2-dipalmitoyl-3-oleoylglycerin (PPO) shown in Tables 9 to 14 is was measured in the same manner as

The amount of trans acid was measured by a gas chromatography method ("2.4.2.2-1996 Fatty acid composition (FID elevated temperature gas chromatography method)" of the standard oil analysis test method (Japan Oil Chemistry Society)).
(Interesterified fat (A))
The iodine value was measured according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Fat Analysis Test Method (The Japan Oil Chemistry Society).

Ratio of saturated fatty acids with 14 to 16 carbon atoms in all constituent fatty acids, ratio of saturated fatty acids with 16 to 18 carbon atoms, ratio of unsaturated fatty acids with 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids ( Amount of lauric acid/amount of stearic acid) is determined by the gas chromatography method ("2.4.2.2-1996 Fatty acid composition (FID elevated temperature gas chromatography method)" of the standard oil analysis test method (Japan Oil Chemistry Society)) measured in

The triglyceride content in which the constituent fatty acid has a total carbon number of 40 to 46 was measured in the same manner as the triglyceride content in which the constituent fatty acid has a total carbon number of 40 to 48 in the oil and fat composition.

(Oil (B))
The iodine value was measured by the same method as for the transesterified oil (A).

The total ratio of triglycerides having a total carbon number of 46 in the constituent fatty acids and triglycerides having a total number of carbon atoms of 48 in the constituent fatty acids is the triglyceride content of the triglycerides having a total number of carbon atoms of 40 to 48 in the oil and fat composition. was measured in the same manner as

(2) Preparation of fat and oil composition (interesterified fat and oil 1 to 8)
Transesterified oils and fats 1 to 5 were prepared by the following method. Laurin-based fat (A1) and palm-based fat (A2) were mixed in the proportions shown in Table 1, heated to 110°C, and sufficiently dehydrated. % by mass, and the transesterification reaction was carried out with stirring at 100° C. under reduced pressure for 0.5 hours. After the transesterification reaction, the product was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified oil.

Interesterified fats 6 to 8 were prepared according to the method for producing interesterified fats 1 to 5. The transesterified fat 7 was mixed at the mass ratio shown in Table 1 to carry out a transesterification reaction, washed with water, dehydrated, hydrogenated, and then refined to obtain a transesterified fat.

The lauric fat (A1) and palm fat (A2) used in the transesterification reaction are shown below.
Laurin fat (A1)
Extremely hydrogenated palm kernel oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel oil: lauric acid content 45.7% by mass (iodine value 18)
Palm kernel olein: lauric acid content 39.0% by mass (iodine value 24)
Palm oil (A2)
Palm oil: C16 or higher fatty acid content 97.9% by mass (iodine value 53)
Extremely hydrogenated palm oil: C16 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm hard oil: C16 or higher fatty acid content 98.8% by mass (iodine value 32)
Palm soft oil: C16 or higher fatty acid content 97.7% by mass (iodine value 61)

Table 1 shows the analysis results of the obtained transesterified oils and fats 1 to 8.

(Sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2)
Details of the sorbitan fatty acid esters 1 and 2 and the polyglycerin fatty acid esters 1 and 2 added to the oil and fat composition for kneading are as shown in Table 2.

The increase in solidification initiation temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added was measured as follows. First, add 0.5 parts by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester to 100 parts by mass of palm oil (iodine value 53), weigh 3.5 mg of it in an aluminum pan for measurement, and do not add any sample. Using an empty pan (reference), a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) was used to measure the solidification start temperature under the following conditions.

Next, the solidification initiation temperature of palm oil to which neither sorbitan fatty acid ester nor polyglycerin fatty acid ester was added was measured in the same manner.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester polyglycerin fatty acid ester is not added is defined as the solidification start temperature of palm oil (°C). It was set as an increase value. Increase in solidification initiation temperature (°C) = (solidification initiation temperature of palm oil with sorbitan fatty acid ester added) - (solidification initiation temperature of palm oil without sorbitan fatty acid ester added) increase in solidification initiation temperature (°C) = (solidification initiation temperature of palm oil with added polyglycerol fatty acid ester) - (solidification initiation temperature of palm oil without addition of polyglycerol fatty acid ester)

<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80° C. to −40° C. at a rate of 10° C./min. The solidification onset temperature was taken as the tangent intersection point between the baseline and the peak.

(Fat composition)
Oils and fats including transesterified oils and fats were mixed at the compounding ratios shown in Tables 3 to 8 to obtain oil and fat compositions of Examples and Comparative Examples. In Examples 15-18, Examples 23-24, Examples 34-37, and Examples 42-43, either sorbitan fatty acid esters 1 and 2 and polyglycerol fatty acid esters 1 and 2 were added to the oil and fat composition. A fat composition was obtained.

(3) Evaluation Each sample of Examples and Comparative Examples was evaluated as follows. In Tables 3 to 14, Examples 1 to 18, Examples 25 to 37, and Comparative Examples 1 to 19 produced and evaluated margarine using the oil and fat composition, and Examples 19 to 24 and Examples 38 to 43. prepared and evaluated shortening using the oil and fat composition (M in the table indicates margarine, and S indicates shortening).

(Manufacture of margarine)
0.2 parts by mass of monoglycerin fatty acid ester was added to 82 parts by mass of the oil and fat compositions of Examples 1 to 18, Examples 25 to 37 and Comparative Examples 1 to 19 shown in Tables 3 to 8, and the temperature was adjusted to 70 ° C. to form an oil phase. On the other hand, 1.5 parts by mass of skimmed milk powder was added to 16.2 parts by mass of water, and the mixture was heat sterilized at 85°C to obtain an aqueous phase.

Next, the water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, 0.1 part by mass of butter flavor is added, and quenched and kneaded with a combinator, and the following A margarine with a blending ratio of
<Combination of margarine>
Oil and fat composition 82 parts by mass Monoglycerin fatty acid ester 0.2 parts by mass Water 16.2 parts by mass Skimmed milk powder 1.5 parts by mass Butter flavor 0.1 part by mass

(Production of shortening)
After adjusting the temperature of the oil and fat compositions of Examples 19 to 24 and Examples 38 to 43 shown in Tables 4 and 7 to 70°C, butter flavor was added and rapidly cooled and kneaded by a combinator to obtain shortening. .
<Combination of shortening>
Oil and fat composition 99.9 parts by mass Butter flavor 0.1 parts by mass

After storing the above margarine and shortening at 10° C. for 5 days, the following evaluations were made.
[Staining]
Margarine or shoning was cut into 3×3×3 cm squares and stored in a constant temperature bath at 35° C. for 3 days.
Evaluation criteria
⊚: No bleeding at all.
◯: Slight bleeding is observed.
Δ: Stained.
x: There are many stains.

[Organization]
5 g of margarine or shortening adjusted to 20° C. was taken with a spatula, applied to a stainless steel plate, and the structure was visually evaluated according to the following criteria.
Evaluation criteria
A: The surface is glossy and spreads smoothly.
◯: The surface is slightly glossy and spreads smoothly.
Δ: The surface is slightly rough and spreads smoothly.
x: Roughness or grains on the surface, poor elongation.

[Change in hardness over time]
Margarine or shortening was placed in a cylindrical container, cut with a spatula so as to have a flat surface, and stored at 15° C. for 2 days and 30 days, and the hardness was measured using a penetrometer. Set the tip of the conical cone adapter of AOCS official method Cc16-60 to the position where margarine or shortening is in contact with the surface and drop it for 5 seconds. used as an index. The change in hardness between the 30th day and the 2nd day ((|Penetro value on the 30th day - Penetro value on the 2nd day|)/Penetro value on the 2nd day × 100) was calculated as follows. evaluated according to the standard.
Evaluation criteria
◎: Less than 15% ○: 15% or more and less than 25% △: 25 or more and less than 35% ×: 35% or more

[Amount of trans acid]
The trans acid content of the oil and fat composition was measured by the method described above and evaluated according to the following criteria.
Evaluation criteria
○: The amount of trans acid is 0.1 to 5% by mass
×: trans acid amount is more than 5% by mass

Tables 9 to 14 show the above evaluation results.

From Tables 9 to 14, transesterified oil (A) between lauric oil (A1) and palm oil (A2), in which the amount of lauric oil (A1) added is 5% by mass or more and less than 30% by mass. used, and the total ratio of 2-saturated triglycerides and 3-saturated triglycerides to the total amount of fats and oils is 30 to 65% by mass, SUS / SSU is 0.1 to 1.5, and the ratio of C40 to C48 triglycerides to the total amount of fats and oils On the other hand, in Examples 1 to 24 using the oil and fat composition of 5.0 to 30% by mass, the liquid oil bleeds out and the hardness of the plastic oil hardly changes, and the stability against high temperature and aging is excellent. rice field. It was also confirmed that the oil and fat compositions of Examples 1 to 24 had good textures and good compatibility. Also in Examples 25 to 43, exudation of liquid oil was suppressed.
In addition, the oil and fat compositions of Examples had a small trans-acid content.

In particular, when the iodine value of the transesterified fat (A) is set to 20 to 45, it is possible to prepare a highly stable plastic fat with little change in hardness due to long-term storage and little change in liquid oil due to high temperature or aging. rice field.

(Bread production)
Bread was produced using margarine or shortening produced from the oil and fat compositions of Examples 1 to 24 and Comparative Examples 1 to 10 shown in Tables 3 to 5.

The yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain medium dough.

After that, add all the ingredients other than the margarine or shortening and the medium dough, and mix at low speed for 3 minutes, medium and low speed for 3 minutes, then add margarine or shortening, and then at low speed for 3 minutes and medium and low speed for 4 minutes. After mixing, bread dough was obtained. The kneading temperature was 28°C.

Then, after taking 20 minutes of floor time, the dough was divided and another 20 minutes of bench time was taken. The dough was stretched to 5 mm with a molder, molded into a roll mold, placed in a one-loaf mold, proofed at 38° C. and humidity of 80% for 45 minutes, and then baked at 200° C. for 30 minutes.
<Combination of bread>
・Medium type combination: strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 part by mass water 40 parts by mass Or shortening 5 parts by mass Water 25 parts by mass

The following evaluations were performed on the bread.
[Dispersibility in fabric]
The time until margarine or shortening clumps disappeared when margarine or shortening was added to the dough at the time of bread making was visually evaluated.
Evaluation criteria
⊚+: Dispersed within 1 minute and 30 seconds.
A: Dispersed in more than 1 minute and 30 seconds to within 2 minutes.
◯: Dispersed within 2 minutes and 30 seconds from more than 2 minutes.
Δ: Dispersed in more than 2 minutes and 30 seconds to within 3 minutes.
x: Dispersed in more than 3 minutes.

[Bread volume]
After the baked bread was allowed to cool and stored at 20° C. for 1 day, the specific volume was determined by the rapeseed substitution method and evaluated as follows.

Specific volume (ml/g) = Bread volume (ml)/Bread weight (g)
Evaluation criteria
◎: 4.8 or more
○: 4.65 or more and less than 4.8
△: 4.5 or more and less than 4.65
x: less than 4.5

[Bread softness]
After the baked bread was stored at 20° C. for 2 days, 10 panelists evaluated the softness of the bread as follows.
Evaluation criteria
A: Evaluated as good by 8 or more out of 10 panelists.
○: 7 to 5 out of 10 evaluated it as good.
Δ: 4 to 3 out of 10 evaluated it as good.
x: 2 or less out of 10 evaluated as good.

[Bread flavor release]
After the baked bread was stored at 20° C. for 2 days, 10 panelists evaluated the butter flavor release of the bread according to the following criteria, and the average score was used for evaluation.
Evaluation criteria
Score 4 points: Flavor release is very fast and the flavor is felt strongly.
3 points: Flavor release is rapid and the flavor is perceived strongly.
2 points: The flavor release is slightly slow, and the flavor is slightly faded.
1 point: Flavor release is slow and flavor is weak.
Average score ◎: Average score is 3.5 or more ○: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

Tables 9 to 11 show the above evaluation results. These tables also show the compositions of the oil and fat compositions.

From Tables 9 to 11, transesterified fat (A) between lauric fat (A1) and palm fat (A2), in which the amount of laurin fat (A1) added is less than 30% by mass, is used, and The total ratio of 2-saturated triglycerides and 3-saturated triglycerides to the total amount of fats and oils is 30 to 65% by mass, SUS/SSU is 0.1 to 1.5, and the ratio of C40 to C48 triglycerides is 5.5% to the total amount of fats and oils. In Examples 1 to 24 using the oil and fat composition of 0 to 30% by mass, it is possible to obtain a baked product with good dispersibility in the dough and a volume and soft texture, and the baked product has a good flavor. In addition, there was little exudation of the liquid oil and little change in the hardness of the plastic oil, and it was excellent in stability against high temperatures and with the passage of time.

On the other hand, when transesterified oils and fats 6 to 8 containing a large amount of lauric oil (A1) were used, the above results were not obtained, as shown in Comparative Examples 1 and 7 to 10. Also, when the triglyceride composition was outside the above range, as shown in Comparative Examples 2 to 6, 8 and 9, the above results were not obtained.

(Manufacturing of pound cake)
Pound cakes were produced using margarines or shortenings produced from the oil and fat compositions of Examples 25-43 and Comparative Examples 11-19 shown in Tables 6-8.
- Mixing was performed by the sugar batter method. Margarine or shortening and white sugar were ground and whipped to a specific gravity of 0.75. After that, whole eggs were gradually added, and finally cake flour and baking powder were added to make the final specific gravity 0.8 to 0.85.
・Wet weight: 350 g weighted weight for a pound type.
- Firing Firing was performed at 165°C for 35 minutes.
<Combination of pound cake>
Soft flour 100 parts by mass White sugar 100 parts by mass Margarine or shortening 100 parts by mass Whole egg 100 parts by mass Baking powder 2 parts by mass

The cake was evaluated as follows.
[Dispersibility]
In the above sugar batter method, when the margarine or shortening and white sugar were rubbed together, the time required for lumps of margarine or shortening to disappear was visually evaluated.
Evaluation criteria
⊚+: Dispersed within 15 seconds.
A: Dispersed within more than 15 seconds and within 25 seconds.
◯: Dispersed within 25 seconds to 35 seconds.
Δ: Dispersed within 35 seconds to 45 seconds.
x: Dispersed in more than 45 seconds.

[Cake softness]
After the baked cake was stored at 20° C. for 2 days, 10 panelists evaluated the softness of the cake according to the following criteria.
Evaluation criteria
A: Evaluated as good by 8 or more out of 10 panelists.
○: 7 to 5 out of 10 evaluated it as good.
Δ: 4 to 3 out of 10 evaluated it as good.
x: 2 or less out of 10 evaluated as good.

[Cake melting in the mouth]
After the baked cake was stored at 20° C. for 2 days, 10 panelists evaluated the melting in the mouth of the cake according to the following criteria.
Evaluation criteria
A: Evaluated as good by 8 or more out of 10 panelists.
○: 7 to 5 out of 10 evaluated it as good.
Δ: 4 to 3 out of 10 evaluated it as good.
x: 2 or less out of 10 evaluated as good.

[Cake flavor release]
After the baked cake was stored at 20° C. for 2 days, 10 panelists evaluated the butter flavor release of the cake according to the following criteria, and the average score was used for evaluation.
Evaluation criteria
Score 4 points: Flavor release is very fast and the flavor is felt strongly.
3 points: Flavor release is rapid and the flavor is perceived strongly.
2 points: The flavor release is slightly slow, and the flavor is slightly faded.
1 point: Flavor release is slow and flavor is weak.
Average score ◎: Average score is 3.5 or more ○: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

(Manufacture of cookies)
Cookies were produced using the margarines and shortenings produced from the oil and fat compositions of Examples 25 to 43 and Comparative Examples 11 to 19 shown in Tables 6 to 8.

Margarine or shortening, powdered sugar, skimmed milk powder, and salt were thoroughly mixed in a mixer with a beater, then the whole egg was mixed in three portions, and the cake flour, cornstarch, and baking powder were mixed to obtain cookie dough. The cookie dough was placed in a refrigerator, retarded, kneaded, rolled to 5 mm, cut into a 55×55 mm mold, and baked in an oven at 180° C. for 11 minutes to obtain cookies.

After the cookie was coated with the tempered chocolate, it was allowed to stand at room temperature for 1 hour to solidify the chocolate to obtain a chocolate-coated cookie.
<Combination of cookies>
Soft flour 100 parts by mass Margarine or shortening 35 parts by mass Powdered sugar 50 parts by mass Skimmed milk powder 2 parts by mass Salt 1.5 parts by mass Whole egg 20 parts by mass Baking powder 1.5 parts by mass Cornstarch 10 parts by mass

The chocolate-coated cookies were evaluated as follows.
[Whitening test]
After the chocolate-coated cookies were stored in a constant temperature bath at 20° C. for 60 days, the surface whitening (presence or absence of white spots) was evaluated as follows.
Evaluation criteria
A: No white spots are observed.
◯: Some white spots are observed.
Δ: White spots are partially observed.
x: There are many white spots on the whole.

Tables 12 to 14 show the above evaluation results. These tables also show the compositions of the oil and fat compositions.

From Tables 12 to 14, transesterified fat (A) of lauric fat (A1) and palm fat (A2) in which the amount of laurin fat (A1) added is less than 30% by mass, and The total ratio of 2-saturated triglycerides and 3-saturated triglycerides to the total amount of fats and oils is 30 to 65% by mass, SUS/SSU is 0.1 to 1.5, and the ratio of triglycerides of C40 to C48 is 5.0% to the total amount of fats and oils. In Examples 1 to 24 using the oil and fat composition of 0 to 30% by mass, a baked product with good dispersibility in the dough and a soft texture can be obtained, and the baked product melts in the mouth and has a good flavor. In addition, it had excellent stability against high temperature and aging with little exudation of liquid oil.

On the other hand, when transesterified fats and oils 6 to 8 with a large amount of lauric fat (A1) added were used, as shown in Comparative Examples 11 and 16 to 19, the above results were not obtained. Also, when the triglyceride composition was outside the above range, as shown in Comparative Examples 12 to 15, 17 and 18, the above results were not obtained.

Claims (11)

An oil-and-fat composition for kneading that is used by kneading when producing a dough for a baked product,
A lauric fat (A1) having a lauric acid content of 30% by mass or more in the total constituent fatty acids of 5% by mass or more and less than 30% by mass, and a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. transesterified fat (A) with more than 70% by mass of palm-based fat (A2) and 95% by mass or less,
Fats and oils (B) in which the total ratio of the triglyceride having a total carbon number of 46 in the constituent fatty acid and the triglyceride having a total carbon number of 48 in the constituent fatty acid is 1 to 25% by mass;
contains
The mass ratio of the amount of lauric acid to the amount of stearic acid (amount of lauric acid/amount of stearic acid) in all constituent fatty acids of the triglycerides of the transesterified fat (A) is 0.2 to 1.4, and the transesterified fat (A) A) has an iodine value of 20 to 40,
The content of the transesterified fat (A) is 5 to 65% by mass with respect to the total amount of fat, and the content of the fat (B) is 35 to 95% by mass,
An oil-and-fat composition for kneading that satisfies all of the following (i) to (iii).
(i) The total ratio of a di-saturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids and a tri-saturated triglyceride containing three saturated fatty acids (S) as constituent fatty acids is 30 to 65% by mass based on the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS/SSU) of symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) is 0.1 to 1.5.
(iii) The proportion of triglycerides with a total carbon number of 40 to 48 in the constituent fatty acids is 5.0 to 30% by mass based on the total amount of fats and oils 2. The oil and fat composition for kneading according to claim 1, wherein the transesterified oil and fat (A) has a saturated fatty acid content of 7 to 20% by mass with 12 to 14 carbon atoms in the total constituent fatty acids. 3. The oil-fat composition for kneading according to claim 1 or 2, wherein the transesterified oil-and-fat (A) contains 18 to 40% by mass of unsaturated fatty acids having 18 carbon atoms in the total constituent fatty acids. The oil and fat composition for kneading according to any one of claims 1 to 3, wherein the transesterified oil and fat (A) has an iodine value of 2 or less in the lauric oil and fat (A1). The oil and fat composition for kneading according to any one of claims 1 to 4, wherein the transesterified oil and fat (A) has an iodine value of 30 to 55 in the palm oil and fat (A2). 6. The kneading paste according to any one of claims 1 to 5, wherein the fat (B) contains at least one fat selected from palm oil and fat having an iodine value of 45 to 65, transesterified palm soft oil and fat, and lard. fat composition for embedding. The oil and fat composition for kneading according to any one of claims 1 to 6, further comprising at least one selected from liquid oil (C) and extremely hardened oil (D). Furthermore, from claim 1, it contains at least one selected from sorbitan fatty acid esters that increase the solidification start temperature of palm oil by 1.0 ° C. or more and polyglycerin fatty acid esters that increase the solidification start temperature of palm oil by 1.0 ° C. or more. 8. The oil and fat composition for kneading according to any one of 7. A plastic fat containing only the fat composition for kneading according to any one of claims 1 to 8 as a fat component. A dough for baked products containing the plastic oil according to claim 9. A baked product obtained by baking the dough according to claim 10 .