JP7195364B2 - Plastic fat composition, food, texture improver, storage stability improver and method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a plastic fat composition, a food, a texture improver, a storage stability improver, and a method.

BACKGROUND ART Conventionally, baked products such as bread and confectionery have been required to have textures such as melt-in-the-mouth, crispness, fluffy and firm textures. Fluffiness means that when you put it in your mouth, it has a fluffy texture, and when you chew it, it has a moderate elasticity while being soft, and the baked product does not become lumpy in your mouth. I say the texture that is hard to make.

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

However, baked goods such as bread and confectionery are mainly composed of starches such as wheat flour. Moisture is transferred to and the texture deteriorates.

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

For example, Patent Document 1 discloses a baked bread obtained by blending a gelatinized swelling-suppressing starch with a bread dough containing a predetermined plastic fat composition containing a palm superolein random transesterified fat and the like. It is described that such bread is less susceptible to aging at refrigeration temperatures, and that the moist feeling (crispy feeling) was evaluated favorably.

Patent Document 2 discloses a plastic fat composition for chilled bread and cake containing a predetermined fat. It is described that the evaluations of (citry feeling) and meltability in the mouth were good.

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

Patent Document 4 discloses an oil and fat composition containing a predetermined amount of phytic acid, an alkali salt of phytic acid, or an alkali metal salt of phytic acid and having an aqueous phase adjusted to a pH of 1 to 5. By adding a predetermined amount of one or more selected from curdlan, carboxymethyl cellulose, carrageenan, gelatin or tamarind seed gum to the oil and fat composition, the crust layer can be made thinner and white and soft bread can be produced. Are listed.

JP 2013-110974 A JP 2013-34418 A JP 2013-215158 A JP-A-6-22690

However, baked products containing the plastic oil compositions described in Patent Documents 1 to 4 are still insufficient in melt-in-the-mouth, crispness, fluffy, and firmness during storage in the chilled temperature range.

The present invention has been made in view of the above circumstances, and provides a plastic fat composition capable of imparting excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products even when stored in a chilled temperature range. An object of the present invention is to provide a food to which a plastic fat composition is added. Another object of the present invention is to provide an agent for improving the texture of baked products, an agent for improving the storage stability of baked products, a method for improving the texture of baked products, and a method for improving the storage stability of baked products. do.

The present inventors have found that adding a cellulose ether having a predetermined property and a carbohydrate-degrading enzyme or a phospholipid-degrading enzyme to a predetermined fat or oil improves the texture of baked products during storage in a chilled temperature range. , have completed the present invention. More specifically, the object of the present invention is to provide the following.

(1) A plastic fat composition,
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 25% by mass or more and 55% by mass relative to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. and
Containing cellulose ether having a viscosity of 200 mPa s or less in a 1% aqueous solution at 60 ° C.,
A plastic fat composition containing one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes.

(2) The mass of lauric acid bonded to the 2-position of triglycerides contained in the plastic fat composition is 1.0 mass relative to the total mass of fatty acids bonded to the 2-position of triglycerides contained in the plastic fat composition. % or more and 21.0% by mass or less, the plastic oil composition according to (1).

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

(4) The plastic fat composition according to (3), wherein the content of the hydroxypropylmethylcellulose is 0.001 to 5% by mass relative to the mass of the entire composition.

(5) The plastic fat composition according to any one of (1) to (4), further comprising a polysaccharide thickener.

(6) further contains polyglycerol condensed ricinoleic acid ester,
Among all the polyglycerin condensed ricinoleate esters contained in the plastic oil composition, the polyglycerin condensed ricinoleate esters having a degree of polymerization of glycerin of 4 to 6 have the highest mass, (1) to (5). The plastic oil composition according to any one of the above.

(7) The plastic fat composition according to any one of (1) to (6), which is used for kneading or rolling into confectionery or bread.

(8) The plastic fat composition according to (7), which is for the production of confectionery or bread stored in a chilled temperature range.

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

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

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

(12) A texture improver for baked goods, which is added to a plastic fat composition for confectionery or bread making,
A texture-improving agent comprising a cellulose ether having a viscosity of 200 mPa·s or less in a 1% aqueous solution at 60°C, and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes.

(13) An agent for improving the storage stability of baked goods, which is added to a plastic fat composition for confectionery or bread making,
A storage stability improver comprising a cellulose ether having a viscosity of 200 mPa·s or less in a 1% aqueous solution at 60° C. and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. .

(14) A cellulose ether having a viscosity of 1% aqueous solution at 60° C. of 200 mPa·s or less and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes are used in confectionery or bakery production. A method for improving the texture of a baked dough product to which the plastic oil composition is added, by blending it with the plastic oil composition.

(15) A cellulose ether having a viscosity of 1% aqueous solution at 60° C. of 200 mPa·s or less and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes are used in confectionery or bread making. A method for improving the storage stability of baked goods of dough to which the plastic fat composition is added, by blending it in the plastic fat composition.

According to the present invention, even during storage in the chilled temperature range, it is possible to impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products.

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

<Plastic fat composition>
In the plastic fat composition of the present invention, the mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 25% by mass or more and 55% by mass or less, and a viscosity of a 1% aqueous solution at 60° C. of 200 mPa s or less, and selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. Contains one or more enzymes. The plastic oil and fat composition of the present invention can impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products. In particular, the plastic oil composition of the present invention can provide baked products with excellent melt-in-the-mouth, crispness, fluffy, and firmness even when stored in a chilled temperature range. In the present invention, the "chilled temperature range" refers to a temperature range of 15°C to 0°C.

In the plastic oil and fat composition of the present invention, the cellulose ether having a viscosity of 200 mPa s or less in a 1% aqueous solution at 60°C (hereinafter sometimes abbreviated as "cellulose ether") has a low viscosity and is soluble in water. It is easy to apply, hard to clump, and has high water retention. By adding such a cellulose ether to the dough of the baked product in a state of being blended with the plastic oil composition (especially during storage in the chilled temperature range), the baked product has excellent melt-in-the-mouth feeling, crispness, It is presumed that it can impart a fluffy feeling and a tight feeling. In addition, the present inventors have found that unexpectedly, the saccharide-degrading enzyme or the phospholipid-degrading enzyme is blended into the dough of the baked product in the state of being blended with the plastic oil composition (especially in the chilled temperature range During storage), it was found that it is possible to impart excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness to the baked product. The present inventors also found that the mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil-fat composition with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil-fat composition (hereinafter referred to as the present In the specification, it may be abbreviated as “the amount of 2-position oleic acid”.) is 25% by mass or more and 55% by mass or less, so that the baked product has an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness ( In particular, it was found that it is possible to impart a fluffy feeling and a crispy feeling. For the reasons described above, the plastic fat composition of the present invention is presumed to be capable of imparting excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products that are stored especially in the chilled temperature range.

(fat)
The plastic oil and fat composition of the present invention is not particularly limited as long as the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less. In the product, there is a risk that the melt-in-the-mouth feeling, crispness, fluffy feeling, and crispy feeling may decrease. Therefore, since it is possible to impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness to the baked product stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic oil and fat composition of the present invention is 29% by mass or more. It is preferably at least 33% by mass, more preferably at least 37% by mass, and particularly preferably at least 40% by mass. On the other hand, even if the amount of 2-position oleic acid is excessive, there is a possibility that melt-in-the-mouth, crispness, fluffiness, and firmness may be reduced in baked products stored in the chilled temperature range. Therefore, since it is possible to impart excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness to baked products stored in the chilled temperature range, the amount of 2-position oleic acid in the plastic oil and fat composition of the present invention is 51% by mass or less. It is preferably 49% by mass or less, more preferably 47% by mass or less, and particularly preferably 45% by mass or less.

In the plastic fat composition of the present invention, the mass of lauric acid bonded to the 2-position of the triglyceride contained in the plastic fat composition with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition (hereinafter referred to as In this specification, it may be abbreviated as "the amount of 2-position lauric acid".) is not particularly limited, and may be, for example, 0 to 30% by mass with respect to the total weight of fats and oils, but 2-position laurin If the acid content is too small, the baked product stored in the chilled temperature range may be less melt-in-the-mouth and crispy (especially crispy). Therefore, since it is possible to impart excellent melt-in-the-mouth feeling and crispness (especially crispness) to baked products stored in the chilled temperature range, the amount of 2-position lauric acid in the plastic oil and fat composition of the present invention is 1.0 mass. % or more, more preferably 3.0 mass % or more, and even more preferably 9.0 mass % or more. On the other hand, in the plastic fat composition of the present invention, if the amount of 2-position lauric acid is excessive, the baked product stored in the chilled temperature range may have a reduced fluffy feeling and crispy feeling (especially fluffy feeling). . Therefore, it is possible to impart an excellent fluffy feeling and crispy feeling (especially fluffy feeling) to the baked product stored in the chilled temperature range. The total content is preferably 21.0% by mass or less, more preferably 16.0% by mass or less, and even more preferably 14.0% by mass or less, relative to the mass of the entire fat and oil.

In the present invention, the mass of SSS-type triglycerides (trisaturated fatty acid glycerides) relative to the mass of all fats and oils is not particularly limited, and may be, for example, 5 to 35% by mass. In this specification, "S" means a saturated fatty acid that constitutes fat, and "U" means an unsaturated fatty acid that constitutes fat. In addition, the 1-, 2-, and 3-positions of triglyceride mean the positions where the constituent fatty acids are bound.

The saturated fatty acid S, which is a constituent fatty acid in the oil and fat of the present invention, is not particularly limited. ), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The numbers in parentheses for the above saturated fatty acids are the number of carbon atoms in each fatty acid. The saturated fatty acids S, which are the constituent fatty acids in the fats and oils of the present invention, may be the same saturated fatty acid or different saturated fatty acids.

The unsaturated fatty acid U, which is a constituent fatty acid in the fats and oils of the present invention, is not particularly limited. acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1), etc. . Numerical notation in parentheses for the above unsaturated fatty acids means the number of carbon atoms in the fatty acid on the left side and the number of double bonds on the right side. The unsaturated fatty acid U, which is a constituent fatty acid in the fat of the present invention, may be the same unsaturated fatty acid or different unsaturated fatty acids.

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

In the plastic fat composition of the present invention, the constituent fatty acids at the 1- and 3-positions of the triglyceride having lauric acid bonded at the 2-position may be saturated fatty acids or unsaturated fatty acids. Triglycerides having lauric acid at the 2-position include, but are not particularly limited to, SLS triglycerides, SLU triglycerides, and ULU triglycerides. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. Since it is possible to impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products stored in the chilled temperature range, triglycerides in which lauric acid is bound at the 2nd position or 3rd position are saturated fatty acids. is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid at the 2nd position is an unsaturated fatty acid, unsaturated fatty acids with 16 to 20 carbon atoms (palmitoleic acid (16:1), oleic acid (18:1), 1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1)) and the like. When the constituent fatty acids at the 1st or 3rd position of the triglyceride having lauric acid at the 2nd position are saturated fatty acids and unsaturated fatty acids, the above saturated fatty acids (saturated fatty acids with 4 to 24 carbon atoms) and unsaturated fatty acids (carbon Number 16-20 unsaturated fatty acids (palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1))) etc. is preferable.

In the plastic fat composition of the present invention, the content of the constituent fatty acids that are saturated fatty acids is not particularly limited, and may be, for example, in the range of 20 to 70% by mass. If it is too small, the melt-in-the-mouth feeling, the crispness, the fluffy feeling, and the crispy feeling may deteriorate in the baked product stored in the chilled temperature range. Therefore, in the plastic fat composition of the present invention, the content of the constituent fatty acids that are saturated fatty acids is preferably 30% by mass or more, and preferably 35% by mass or more, relative to the mass of the constituent fatty acids in the entire fat and oil. is more preferably 41.0% by mass or more, and particularly preferably 48% by mass or more. On the other hand, in the plastic fat composition of the present invention, even if the content of the constituent fatty acid, which is a saturated fatty acid, is excessive relative to the mass of the constituent fatty acid of the entire fat, the baked product stored in the chilled temperature range does not melt in the mouth. There is a risk that the feeling, crispness, fluffy feeling, and tight feeling may decrease. Therefore, in the plastic fat composition of the present invention, the content of the constituent fatty acids that are saturated fatty acids is preferably 60% by mass or less, and preferably 57% by mass or less, relative to the mass of the constituent fatty acids in the entire fat. is more preferably 54% by mass or less, and particularly preferably 52% by mass or less.

The plastic oil-fat composition of the present invention may or may not contain trans-fatty acids as constituent fatty acids of the oil-fat. I can. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acids in the constituent fatty acids of fats and oils is preferably less than 10% by mass relative to the total weight of the constituent fatty acids of fats and oils, and 5% by mass. %, more preferably less than 3% by mass, and particularly preferably less than 2% by mass.

In the present invention, the content of oleic acid bonded to the 2-position of triglycerides in fats and oils, the content of lauric acid bonded to the 2-position of triglycerides, and the content of trisaturated fatty acid glycerides are measured by gas chromatography (standard Fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 Fatty acid composition (FID temperature programmed gas chromatography)" and "Recommendation 2-2013 2nd fatty acid composition"). The content of oleic acid bound to the 2-position of the triglyceride and the content of lauric acid bound to the 2-position of the triglyceride were measured by gasifying the monoacylglycerin fraction after treatment with the lipase solution, as described in the above test method. The total amount of fats and oils (the mass of the entire 2-position constituent fatty acids of fats and oils), which is the total peak area measured by chromatography, is used as a standard.

In the present invention, the content of saturated fatty acids in fats and oils is determined by the gas chromatography method (standard fat analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatograph method)”). The content of saturated fatty acids is based on the total amount of fats and oils (mass of all constituent fatty acids of fats and oils), which is the total peak area measured by gas chromatography according to the test method described above.

In the present invention, the content of trans fatty acids in fats and oils is measured by gas chromatography (standard fat analysis test method (Japan Oil Chemistry Society) "2.4.4.3-2013 Trans fatty acid content (capillary gas chromatography method)”).

In the present invention, the measurement of the iodine value of each fat described later is performed according to "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of the standard fat analysis test method (Japan Oil Chemistry Society). .

(cellulose ether)
The plastic fat composition of the present invention contains a cellulose ether having a viscosity of 200 mPa·s or less as a 1% aqueous solution at 60°C.

The cellulose ether contained in the plastic oil composition is not particularly limited as long as the viscosity of the 1% aqueous solution at 60°C is 200 mPa s or less. hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), ethylhexylethylcellulose (EHEC), hydroxybutylmethylcellulose (HBMC), hydroxyethylmethylcellulose (HEMC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxypropylcellulose (HPC) ) and the like. Hydroxypropylmethylcellulose is preferable because it can impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked goods stored in a chilled temperature range. In particular, the lower the viscosity, the better the baked goods stored in the chilled temperature range can be imparted with an excellent melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a crispy feeling. Cellulose ether is preferred, cellulose ether having a viscosity of 1% aqueous solution at 60°C of 120 mPa s or less is more preferred, cellulose ether having a viscosity of 100 mPa s or less is even more preferred, and cellulose ether having a viscosity of less than 100 mPa s is particularly preferred. Cellulose ethers of 80 mPa·s or less are more preferred, cellulose ethers of 70 mPa·s or less are even more preferred, and cellulose ethers of 50 mPa·s or less are most preferred. As for the lower limit of the viscosity of the cellulose ether, for example, the cellulose ether may have a viscosity of 1.0 mPa·s or more as a 1% aqueous solution at 60°C. A cellulose ether may be used individually and may use 2 or more types together. Examples of commercially available cellulose ethers having a viscosity of 1% aqueous solution of 200 mPa s or less at 60° C. include Metolose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd.) and Metolose NE-4000 (Shin-Etsu Chemical Co., Ltd.), which are hydroxypropyl methylcelluloses. Co., Ltd.) and Methocel K4M (manufactured by Dow Chemical Company).

In the plastic oil and fat composition of the present invention, the content of hydroxypropylmethylcellulose having a viscosity of 200 mPa s or less in a 1% aqueous solution at 60°C is not particularly limited. Although it is good, if it is too small, the melt-in-the-mouth feeling, the crispness, the fluffy feeling, and the crispy feeling may deteriorate in baked products stored in the chilled temperature range. Therefore, it is possible to impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products stored in the chilled temperature range. The amount is preferably 0.001% or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more, relative to the mass of the entire composition. On the other hand, if the content of hydroxypropylmethyl cellulose, which has a viscosity of 1% aqueous solution at 60° C. of 200 mPa·s or less, is too high, the softness, crispness, and meltability in the mouth of the baked product may deteriorate. For this reason, the content of hydroxypropylmethyl cellulose having a viscosity of 1% aqueous solution at 60° C. of 200 mPa s or less is preferably 5% by mass or less relative to the total mass of the composition, and 4% by mass or less. It is more preferable that the content is 3% by mass or less.

When the plastic oil-fat composition of the present invention contains water, the cellulose ether may be contained in either the oil phase or the aqueous phase that constitutes the plastic oil-fat composition, but is preferably contained in the oil phase. As a result, a large amount of cellulose ether is dispersed in fats and oils, and excellent melt-in-the-mouth, crisp, fluffy, and firm textures can be imparted to baked products stored in the chilled temperature range. From this point of view, it is preferable that the amount of cellulose ether contained in the oil phase is large. , More preferably 70% by mass or more is contained in the oil phase, more preferably 80% by mass or more is contained in the oil phase, and even more preferably 90% by mass or more is contained in the oil phase, 95% by mass Most preferably, the above are contained in the oil phase.

The viscosity of a 1% aqueous solution of cellulose ether at 60° C. is measured with an SV viscometer SV-10 (manufactured by A&D Co., Ltd.). The term "1% aqueous solution" means that the cellulose ether aqueous solution containing only cellulose ether with respect to the total weight of the aqueous solution has a cellulose ether content of 1% by weight with respect to the total weight of the aqueous solution.

In addition, the plastic oil composition of the present invention may or may not contain a cellulose ether having a viscosity of more than 200 mPa·s as a 1% aqueous solution at 60°C. Examples of such cellulose ethers include Methocel 250M (manufactured by Dow Chemical Company), which is hydroxypropylmethylcellulose.

(carbohydrate-degrading enzyme, phospholipid-degrading enzyme)
The plastic fat composition of the present invention contains one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. As a result, it is possible to impart excellent melt-in-the-mouth, crispness, fluffiness, and firmness to the baked product stored in the chilled temperature range.

The type of glycolytic enzyme is not particularly limited, and examples include α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, glucose oxidase, cellulase, pullulanase, hemicellulase, pectinase, arabanase, dextranase, Glucanase, mannanase, and the like can be mentioned. Among these, alpha-amylase is the saccharide-degrading enzyme because it can impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and crunchy feeling to baked products stored in the chilled temperature range. , glucose oxidase, β-amylase, xylanase, galactanase are preferred. In addition, one kind of carbohydrate-degrading enzyme may be used alone, or two or more kinds thereof may be used in combination.

The type of phospholipid-degrading enzyme is not particularly limited, and examples thereof include phospholipase A (phospholipase A1, phospholipase A2), phospholipase B, phospholipase C, phospholipase D, etc. Among these, storage in a chilled temperature range is particularly preferred. Phospholipase A is preferable as the phospholipid-degrading enzyme because it can impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to the baked product. The phospholipid-degrading enzymes may be used singly or in combination of two or more.

In the plastic fat composition of the present invention, the content of one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes is not particularly limited. It may be in the range of 0.00001 to 1% by mass, but if it is too small, the melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness that are excellent in baked products stored in the chilled temperature range may decrease. . Therefore, the content of one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes is preferably 0.0001% by mass or more relative to the mass of the entire composition. , More preferably 0.0002% by mass or more, more preferably 0.0003% by mass or more, particularly preferably 0.001% by mass or more, and preferably 0.005% by mass or more More preferably, it is most preferably 0.01% by mass or more. On the other hand, if the content of one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes is excessive, the dough may become sticky and workability may be reduced. For this reason, it is preferably 1% by mass or less, more preferably 0.5% by mass or less. In addition, the content of these enzymes may be the amount of only the carbohydrate-degrading enzyme or the amount of the phospholipid-degrading enzyme alone.

(Polyglycerol condensed ricinoleate)
The plastic oil composition of the present invention may or may not contain a polyglycerin condensed ricinoleic acid ester, but by containing it, the baked product obtained is, during storage in the chilled temperature range, Excellent crispness. For this reason, the plastic oil composition of the present invention preferably contains a polyglycerin condensed ricinoleic acid ester. In particular, by including the polyglycerol-condensed ricinoleate together with the polysaccharide thickener, the baked product obtained is excellent in crispness and firmness during storage in the chilled temperature range. For this reason, the plastic fat composition of the present invention preferably contains both polyglycerin-condensed ricinoleate and polysaccharide thickener.

The type of polyglycerin-condensed ricinoleate is not particularly limited, and examples thereof include polyglycerin-condensed ricinoleate having a degree of polymerization of 2 to 10 of glycerin. In addition, commercially available products include Sakamoto Pharmaceutical Co., Ltd. SY Glister CR-ED (polytype) SY Glister CR-310 (tetraglycerin polymerization degree 4), SY Glister CR-500 (hexaglycerin polymerization degree 6), Taiyo Sunsoft 818DG (tetraglycerin, degree of polymerization: 4), Sunsoft 818R (pentaglycerin, degree of polymerization: 5), Sunsoft 818SK (hexaglycerin: degree of polymerization: 6) and the like manufactured by Kagaku Co., Ltd. can be mentioned. Among these, baked products stored in the chilled temperature range can be given an excellent crispness. It is preferred that the polyglycerin condensed ricinoleic acid esters with ∼6 have the highest mass. Polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is a mixture of polyglycerins with different degrees of polymerization obtained by heating glycerin, glycidol, epichlorohydrin or the like and subjecting them to a polycondensation reaction. Therefore, the commercial product is a mixture of polyglycerol condensed ricinoleate esters of glycerin with different degrees of polymerization, and the degree of polymerization of glycerin in the above-mentioned commercial product indicates the highest degree of polymerization of glycerin. In particular, from the viewpoint of being able to impart an excellent crispness to baked products stored in the chilled temperature range, polyglycerin condensed ricinoleate ester with a high degree of polymerization of glycerin (more specifically, polyglycerin having a degree of polymerization of 6 of glycerin condensed ricinoleate) is preferably used. The degree of condensation of ricinoleic acid in the polyglycerin condensed ricinoleic acid ester is not particularly limited, and, for example, those having a degree of 2 to 10 can be used.

The content of the polyglycerol condensed ricinoleic acid ester is not particularly limited, but since it can impart an excellent crispness to the baked products stored in the chilled temperature range, it should be 0.0% relative to the mass of the plastic oil composition as a whole. 001 to 5.0% by mass, more preferably 0.005 to 4.0% by mass, even more preferably 0.01 to 2.0% by mass, and 0.1 to 1% by mass. 0% by weight is most preferred. In particular, among the polyglycerol condensed ricinoleate esters with a degree of polymerization contained in the plastic oil and fat composition of the present invention, when the mass of the polyglycerin condensed ricinoleate ester with a degree of polymerization of 4 to 6 is the largest, chilled The content of the polyglycerin condensed ricinoleic acid ester is preferably within the above range because it can impart an excellent crispness to the baked product stored in the temperature range.

(polysaccharide thickener)
The plastic oil and fat composition of the present invention may or may not contain a polysaccharide thickener other than cellulose ether. , it is excellent in crispness. For this reason, the plastic fat composition of the present invention preferably contains a polysaccharide thickener. In particular, as described above, by including the polyglycerin-condensed ricinoleic acid ester together with the polysaccharide thickener, the baked product obtained is excellent in crispness, fluffiness, and firmness during storage in the chilled temperature range.

The types of polysaccharide thickeners are not particularly limited, but for example, xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline Cellulose, PGA (propylene glycol alginate), sodium alginate, SSHC (water-soluble soybean polysaccharide), ghatti gum, psyllium seed, cassia gum, curdlan, agar, gelatin and the like. Among these, xanthan gum, gum arabic, and guar gum are preferable, and xanthan gum is particularly preferable because it can impart an excellent crunchy feeling to baked products during storage in the chilled temperature range, and can improve the cold water dispersibility of cellulose ether. Therefore, gum arabic is preferred. These may be used alone or in combination of two or more. Commercial products of xanthan gum include, for example, SATIAXANE CX915 manufactured by Unitech Foods Co., Ltd., and Novazan 200 manufactured by ADM. Commercial products of gum arabic include, for example, Ticacia gum manufactured by TIC GUMS. Examples of commercially available guar gum include VIDOCREM A and VIDOGUM GHK 175 manufactured by Unitech Foods.

In the plastic fat composition of the present invention, the content of the polysaccharide thickener is not particularly limited, and may be, for example, 0.0001 to 5.0% by mass. It is preferably 0.001 to 1.0% by mass, more preferably 0.005 to 0.5% by mass, even more preferably 0.01 to 0.1% by mass. For example, cellulose ether: guar gum: gum arabic: xanthan gum can be added at a ratio of 1:0.001-3:0.001-3:0.001-3. A preparation in which cellulose ether and thickening polysaccharide are premixed can be used, and UNet Emaheat LV manufactured by Unitech Foods Co., Ltd. can be mentioned as a commercial product.

(other ingredients)
The plastic oil and fat composition of the present invention may be in either a form containing substantially no aqueous phase or a form containing an aqueous phase. In the case of a form containing an aqueous phase, the plastic oil composition of the present invention is not particularly limited, but may be, for example, margarines. The form of emulsification containing the aqueous phase is not particularly limited, but examples thereof include water-in-oil, oil-in-water, oil-in-oil-in-water, and water-in-oil-in-water types. In this case, the content of the oil phase is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and more preferably 65 to 98% by mass. In addition, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and still more preferably , 2 to 35% by mass. The emulsified form is preferably a water-in-oil type, since it can impart excellent melt-in-the-mouth, crispness, fluffy, and firmness to baked products stored in a chilled temperature range.

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

Forms substantially free of aqueous phase include shortenings. In the present invention, "substantially free" means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic fat composition of the present invention may or may not contain an emulsifier other than the polyglycerol condensed ricinoleate. Such emulsifiers include, for example, monoglycerin fatty acid esters (e.g., monoglycerin monopalmitate, monoglycerin monostearate, etc.), diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters (glycerin Acetate fatty acid ester, glycerin lactic acid ester, glycerin citrate fatty acid ester, glycerin succinic acid ester, glycerin diacetyl tartaric acid ester, etc.), lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, sorbitan Examples include fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and the like. These may be used alone or in combination of two or more. Of the emulsifiers other than the polyglycerin condensed ricinoleic acid ester, it is preferable to include a monoglycerin fatty acid ester. Also, the content of the monoglycerin fatty acid ester may be, for example, 0.1 to 5.0% by mass with respect to the total mass of the plastic oil composition.

The plastic oil composition of the present invention may or may not contain conventionally known components in addition to the above components. Examples of such known ingredients include, but are not limited to, milk, dairy products, powdered fats and oils, enzymes (enzymes other than carbohydrate-degrading enzymes and phospholipid-degrading enzymes) or proteins, and carbohydrates other than polysaccharide thickeners. , salts, processed egg products, acidulants, pH adjusters, antioxidants, seasonings, plant and animal extracts such as consommé and bouillon, distilled liquors such as whiskey, vodka, and brandy, and brewed liquors such as wine, sake, and beer , various liqueurs, flavoring agents obtained by enzymatically treating dairy products, spices, coloring components, flavorings, and other food materials and food additives. Milk includes, for example, 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, skimmed 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. Sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and polysaccharides such as inulin. mentioned. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, and tea extracts. Examples of spices include those containing ingredients such as capsaicin, anethole, eugenol, cineole, and gingerone. Examples of coloring components include carotene, astaxanthin, and annatto. Flavors include butter flavor, milk flavor and the like.

(Application)
The use of the plastic fat composition of the present invention is not particularly limited, and it can be used for confectionery or bread making. For confectionery or bread making, roll-in use, kneading use, butter cream use, spread use and the like can be mentioned. In particular, the plastic fat composition of the present invention is suitable for use in the production of confectionery or bread stored in the chilled temperature range. In addition, when the plastic oil and fat composition of the present invention is kneaded into confectionery or bread, it can impart excellent melt-in-the-mouth, crispness, fluffy and firmness to baked goods stored in a chilled temperature range. For this reason, it is preferable to use the plastic fat composition of the present invention for kneading into confectionery or bread. In addition, it is preferable to use it for roll-in from the viewpoint that it can impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness to baked products stored in a chilled temperature range. In addition, "for confectionery or bread kneading" refers to being kneaded into confectionery or bread dough and used. A baked product to which a plastic oil-fat composition "for kneading into confectionery or bread" is added is produced by baking dough in a state in which the plastic oil-fat composition is kneaded into the dough. "For roll-in" refers to being used by being folded into confectionery or bread dough. A baked product to which a plastic fat composition for "roll-in" is added is a state in which the plastic fat composition is sandwiched between doughs and the plastic fat composition is folded into layers in the dough by repeating stretching and folding. The dough is baked and manufactured.

The dough using the plastic oil and fat composition of the present invention for the production of baked goods 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 baked goods. , For example, wheat flour (strong flour, all-purpose flour, soft flour, etc.), whole wheat flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, millet (millet, barnyard millet, amaranth, etc.), potato flour, etc. .

The dough may or may not contain conventionally known ingredients in addition to the grain flour and the plastic fat composition of the present invention. Examples of such known ingredients include, but are not limited to, milk, dairy products, powdered fats and oils, enzymes or proteins, polysaccharide thickeners, carbohydrates other than polysaccharide thickeners, salts, processed egg products, and acidulants. , pH adjusters, antioxidants, seasonings, plant and animal extracts such as consommé and bouillon, distilled liquors such as whiskey, vodka, and brandy, brewed liquors such as wine, sake, and beer, various liqueurs, and enzyme treatment of dairy products. food materials and food additives such as flavoring agents, spices, coloring components, and fragrances. Milk includes, for example, 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, skimmed 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. Polysaccharide thickeners include xanthan gum, gellan gum, karaya gum, gum arabic, tamarind seed gum, tara gum, glucomannan, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline cellulose, PGA (propylene glycol alginate) ), sodium alginate, SSHC (water-soluble soybean polysaccharide), ghatti gum, psyllium seed, cassia gum, curdlan, agar, gelatin, and the like. Sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and polysaccharides such as inulin. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts, and the like. mentioned. Examples of spices include those containing ingredients such as capsaicin, anethole, eugenol, cineole, and gingerone. Examples of coloring components include carotene, astaxanthin, and annatto. Flavors include butter flavor, milk flavor and the like.

Bread that is combined with ingredients (for example, sandwiches that sandwich ingredients) may absorb moisture from the bread depending on the type of ingredients, so the bread obtained will be dry when stored in a chilled temperature range. Sensitivity is likely to occur, and tightness is likely to be lost. Examples of ingredients that dehydrate bread include bean paste, peanut cream, and jams (strawberries, blueberries, apples, etc.). In addition, depending on the type of food, moisture in the food is likely to migrate to the bread, and the resulting bread tends to lose its fluffiness and crispness (especially crispness) when stored in a chilled temperature range. Examples of foodstuffs in which moisture easily migrates to bread include vegetables, eggs (fillings), and the like. In addition, bread to be combined with foodstuffs requires a cutting process in order to sandwich the foodstuffs, and there is a problem that bread crumbs are generated at the time of cutting. In particular, sandwiches, which are sliced as thin as about 1 cm, have a lot of bread crumbs and dry quickly, so storage in a chilled temperature range tends to further reduce the crunchiness. In order to solve such problems, the plastic oil composition of the present invention, as described above, can impart an excellent moist feeling to baked products, so that even if the bread is dehydrated, it is difficult for the bread to feel dry and dry. Even if moisture migrates to the bread, the fluffy and crispy feeling is less likely to decrease, and the texture is less likely to decrease even in chilled storage. In this specification, it is referred to as "ingredient mixture bread".). Food-mixed breads include, for example, sandwiches, dog bread, butter rolls, buns, Danish pastries, croissants, and the like.

<Method for producing a plastic oil composition>
The plastic fat composition of the present invention can be produced by a known method. For example, those in a form containing an aqueous phase (margarines, etc.) are emulsified by appropriately heating and mixing the oil phase and the aqueous phase containing the oil and fat composition of the present invention, and then using a combinator, perfector, It can be quenched and kneaded by a cooling mixer such as a votator or a nexus. Forms that do not contain an aqueous phase (such as shortening) can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, votator, or nexus after heating the oil phase containing the oil and fat composition of the present invention. can be done. In addition, if necessary, it can be obtained by blowing an inert gas such as nitrogen gas in a cooling mixer, or aging (tempering) after quenching and kneading.

When the plastic oil-fat composition of the present invention contains an aqueous phase, the cellulose ether, the enzyme (one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes) are the aqueous phase, the oil Although it can be added either in the phase or after emulsification, it is preferably added to the oil phase. Optional ingredients such as polyglycerol condensed ricinoleate and polysaccharide thickener can be added to the water phase, oil phase, or after emulsification. is improved, and the crispy feeling of the baked product and the resistance to lumps are further improved, which is preferable.

The oils and fats used in the production of the plastic oil and fat composition of the present invention are not particularly limited, but palm oil, laurin oil, lard, beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, Safflower oil, olive oil, sesame oil, illipe fat, mango fat, monkey fat, shea butter, cocoa butter, milk fat, their fractionated oils or their processed oils (that have undergone one or more of hardening and transesterification) mono), MCT (medium-chain fatty acid triglyceride), and the like. In addition, lauric oils and fats are oils and fats having a lauric acid content of 30% by mass or more in all constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils. is a fat containing 35% by mass or more of fatty acids having 16 or more carbon atoms in the total constituent fatty acids, and examples thereof include palm oil, fractionated palm oil, hydrogenated oils thereof, and the like. In order to appropriately adjust the content of constituent fatty acids, which are saturated fatty acids, in fats and oils, one or more of these fats and oils are preferably selected and contained. In order to appropriately adjust the content of oleic acid bonded to the 2-position of triglycerides and the content of saturated fatty acids in the entire oil and fat, it is preferable to use two or more of these oils and fats in combination. Hydrogenated oils include partially hydrogenated oils and extremely hydrogenated oils, but it is preferable to use extremely hydrogenated oils because they hardly contain the above-described trans fatty acids.

The plastic fat composition of the present invention preferably contains a transesterified fat as the fat. Among transesterified oils and fats, transesterified oils and fats of palm-based oils and fats alone and transesterified oils and fats of laurin-based oils and palm-based oils and fats are preferable. The laurin-based oils and fats, which are raw materials for the transesterified oils and fats, include, for example, palm kernel oil, coconut oil, their fractionated oils, hydrogenated oils, and the like, and these may be used alone or in combination of two or more. may be used in combination. Palm-based oils and fats, which are raw materials for the transesterified oils and fats, include, for example, palm oil, fractionated palm oil, hydrogenated oils thereof, and the like, and these may be used alone or in combination of two or more. may As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used.

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

(A oil)
As used herein, “A fat” refers to a fat having a trisaturation content of 20 to 50% by mass and an iodine value of 20 to 50. Such A fats and oils are not particularly limited. You can also use Among them, if fractionated hard oil of palm or transesterified oil of palm oil and laurin oil is used, it becomes a crystal nucleus, and as a result, it induces crystals of other oils and fats, secures the amount of crystals, and gives elasticity to baked products. can be granted. In this specification, the "tri-saturated amount" of fats and oils refers to the mass of tri-saturated fatty acid glycerides contained in the fats and oils with respect to the mass of the entire fats and oils. , means the mass of trisaturated fatty acid glycerides contained in A fat relative to the mass of A fat as a whole.

(B oil)
As used herein, “B fat” refers to a fat having a trisaturation content of 2 to less than 20% by mass. (However, "B fat" does not include the above "A fat" and the later "C fat".) Such B fat is not particularly limited, but for example, plants other than A fat and C fat Oils and fats, animal fats and oils (lard, beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified oils and fats can be mentioned. Among them, considering the compatibility with fat A, it is preferable to use a combination of palm oils such as palm oil, soft palm fractions, transesterified fats and fats of palm fraction soft parts, lard, and the like.

(C oil)
As used herein, “C fat” refers to a fat with a tri-saturated amount of less than 2% or a fat with a tri-saturated amount of more than 50% by mass.

Fats and oils having a tri-saturated amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used individually by 1 type, and may use 2 or more types together.

Fats and oils having a tri-saturated amount of more than 50% by mass are not particularly limited, but vegetable oils or animal oils, hydrogenated oils thereof (partially hydrogenated oils or extremely hydrogenated oils), hard oils of fractionated oils, and oils containing these and transesterified oils and fats made from Among these, it is preferable to use transesterified fats and oils made from extremely hardened vegetable fats or animal fats, or fats containing these as raw materials. Examples of vegetable oils and fats include coconut oil and palm kernel oil, and examples of extremely hardened vegetable oils include extremely hardened coconut oil, extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened rapeseed oil, and soybean. Examples include extremely hardened oil and the like. Extensive hardened oils of animal fats and oils include, for example, extremely hardened lard oil, extremely hardened beef tallow oil, and the like. From the viewpoint of good meltability in the mouth of the baked product, when using an extremely hardened oil having a melting point of 50° C. or higher, it is preferably 5% by mass or less based on the total amount of fats and oils.

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

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

Although the food of the present invention is not particularly limited, it is preferably a baked product. Baked goods are not particularly limited, but for example, confectionery (for example, pastries such as pies, cakes (pound cakes, etc.), cookies, biscuits, crackers, waffles, scones, choux, donuts, etc.), bread (white bread, sweet buns, croissants, Danish, bagels, rolls, coppépans, buns, etc.) and the like. The present invention is preferably a confectionery or bread that is stored in a chilled temperature range, since the plastic fat composition is added. In addition, when the food of the present invention is bread, bread crumbs are likely to occur particularly during cutting, and storage in the chilled temperature range tends to cause dryness and impair the crispness. However, by adding the plastic fat composition of the present invention, bread crumbs can be easily prevented during cutting, and an excellent crunchy feeling can be imparted to the baked product. For this reason, the food of the present invention is preferably bread. In particular, the food of the present invention is preferably food-blended bread because it can prevent the bread from being crushed by the weight of the food and can impart processing resistance. Food-mixed breads include, for example, sandwiches, dog breads, butter rolls, and buns. In particular, food-containing bread such as sandwiches can easily prevent bread crumbs during cutting despite being thin, and can impart a crunchy feeling even when stored in a chilled temperature range. It is preferable that the food-mixed bread be stored in a chilled temperature range.

<Texture improver for baked goods>
The present invention provides a texture-improving agent for baked products, which is added to a plastic fat composition for confectionery or bread making, wherein the viscosity of a 1% aqueous solution at 60°C is 200 mPa s or less, cellulose ether and sugar A food texture improver containing one or more enzymes selected from the group consisting of qualitative degrading enzymes and phospholipid degrading enzymes.

In the present invention, "the texture of the baked product" refers to one or more selected from the group consisting of melt-in-the-mouth texture, crisp texture, fluffy texture, and crispy texture. In addition, the "texture improver for baked goods" is added to a plastic fat composition for confectionery or bread making, and the texture of the baked product obtained by baking the dough to which the plastic fat composition is added. It refers to the use to improve Dough in this case refers to the commonly used confectionery or bread dough. The baked product is the same as the confectionery or bread in the plastic fat composition of the present invention described above. As the cellulose ether, the same cellulose ether as in the plastic oil composition of the present invention can be used. The plastic fat composition of the present invention is the same as the plastic fat composition of the present invention described above. The texture improver for the baked product of the present invention is preferably a texture improver in the chilled temperature range.

<Storage stability improver for baked products>
The present invention provides a storage stability improver for baked products, which is added to a plastic fat composition for confectionery or bread making, and has a viscosity of 1% aqueous solution at 60 ° C. of 200 mPa s or less, and a cellulose ether; A storage stability improver containing one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes is included.

In the present invention, the "storage stability of the baked product" refers to, for example, that the texture of the baked product is less likely to be impaired during storage (including storage in the chilled temperature range). In addition, the "storage stability improver for baked products" is added to a plastic fat composition for confectionery or bread making, and the storage of baked products obtained by baking the dough to which the plastic fat composition has been added. It refers to a use that improves stability. Dough in this case refers to the commonly used confectionery or bread dough. The baked product is the same as the confectionery or bread in the plastic fat composition of the present invention described above. As the cellulose ether, the same cellulose ether as in the plastic oil composition of the present invention can be used. The plastic fat composition of the present invention is the same as the plastic fat composition of the present invention described above. The storage stability improver for the baked product of the present invention is preferably a storage stability improver in the chilled temperature range.

<Method for improving texture of baked product>
The present invention provides a method for confectionery or manufacturing using cellulose ether having a viscosity of 200 mPa·s or less in a 1% aqueous solution at 60° C. and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. It includes a method for improving the texture of baked dough products to which the plastic fat composition is added by blending it in the plastic fat composition for bread.

In the present invention, "the texture of the baked product" refers to one or more selected from the group consisting of melt-in-the-mouth texture, crisp texture, fluffy texture, and crispy texture. The present invention is preferably a method for improving the texture of baked goods in the chilled temperature range.

The baked product can be the same as the confectionery or bread in the plastic oil composition of the present invention described above. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as in the plastic oil composition of the present invention can be used. In addition, the plastic fat composition used in the method of the present invention can use the components blended in the plastic fat composition of the present invention described above.

<Method for improving storage stability of fired product>
The present invention provides a method for confectionery or manufacturing using cellulose ether having a viscosity of 200 mPa·s or less in a 1% aqueous solution at 60° C. and one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. It includes a method for improving the storage stability of baked goods of dough to which the plastic fat composition is added by blending it in the plastic fat composition for bread.

In the present invention, the "storage stability of the baked product" refers to, for example, that the texture of the baked product is less likely to be impaired during storage (including storage in the chilled temperature range).

The baked product can be the same as the confectionery or bread in the plastic oil composition of the present invention described above. As the dough, commonly used confectionery or bread dough can be used. As the cellulose ether, the same cellulose ether as in the plastic oil composition of the present invention can be used. In addition, the plastic fat composition used in the method of the present invention can use the components blended in the plastic fat composition of the present invention described above. Preferably, the present invention is a method for improving the storage stability of a baked product in a chilled temperature range.

<Production of plastic fat composition and bread>
(Manufacturing of transesterified fats and oils)
[Interesterified fat] (A fat)
67.5% by mass of palm oil (PO), 15% by mass of palm kernel oil (PKO), 5% by mass of palm extremely hardened oil (PHmax), and 12.5% by mass of palm kernel extremely hardened oil (PKHmax) are mixed to obtain a catalyst. was added as sodium methylate, and the transesterification reaction was carried out under reduced pressure. After the transesterification reaction, the transesterified oil was obtained by washing with water, dehydration and decolorization. The transesterified fat had an iodine value of 39 and a tri-saturated amount of 25.7% by mass.

[Palm fractionated soft part transesterified oil] (B oil-1)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and transesterification was performed under reduced pressure. After the transesterification reaction, the transesterified oil was obtained by washing with water, dehydration, decolorization and deodorization. The palm fractionated soft part transesterified oil had an iodine value of 56 and a tri-saturated amount of 9.1% by mass.

[Palm oil transesterified fat] (B fat-2)
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and transesterification was performed under reduced pressure. After the transesterification reaction, the transesterified oil was obtained by washing with water, dehydration, decolorization and deodorization. The palm oil transesterified fat had an iodine value of 53 and a tri-saturated amount of 13.7% by mass.

(Manufacturing margarine for confectionery or bread kneading)
An oil phase was produced by adjusting the temperature to 75° C. with the fats and oils formulations shown in Tables 1, 2, 7 and 8, which will be described later. On the other hand, 1.5 parts of skimmed milk powder was added to 16 parts of water, and the mixture was sterilized by heating at 85° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer to emulsify into a water-in-oil type, and then rapidly cooled and kneaded with a perfector to obtain plasticity. Margarines according to Examples 1 to 25, 76 to 100 and Comparative Examples 1 to 5 and 16 to 20, which are oil and fat compositions, were produced. For the margarine containing cellulose ether, the oil was mixed so as to achieve the mixing ratios shown in Tables 1, 2, 7, and 8, then the cellulose ether was added to the oil, and then the temperature was adjusted. However, in Comparative Examples 2 and 17, as described later, cellulose ether was added to the dough of the baked product, so the margarine did not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), after mixing fats and oils so that the blending ratios in Tables 1, 2, 7, and 8 are obtained, the enzymes are added to the fats and oils, and then the temperature is adjusted. went. For those to which an emulsifier (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) was added, the emulsifier was added to the oil phase at the blending ratios shown in Tables 1, 2, 7 and 8 when preparing the oil phase. After the addition, the temperature was adjusted. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, after adjusting the temperature, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 1, 2, 7 and 8. The hard palm oil had an iodine value of 34 and a tri-saturated amount of 25.8% by mass, and the soft palm oil had an iodine value of 56.

(Manufacture of confectionery or bread roll-in margarine)
An oil phase was prepared by adjusting the temperature to 75° C. with the oil composition shown in Tables 5 and 6, which will be described later. On the other hand, 2.0 parts of skimmed milk powder and 1.0 part of salt were added to 14 parts of water, and the mixture was heat sterilized at 85° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 84.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then quenched and kneaded with a combinator to obtain a 25 cm The roll-in margarines according to Examples 51 to 75 and Comparative Examples 11 to 15, which are plastic fat compositions, were produced by molding into sheets of 21 cm×1 cm. As for margarine containing cellulose ether, after mixing oils and fats so as to achieve the mixing ratios shown in Tables 5 and 6, the cellulose ether was added to the oils and fats, and then the temperature was adjusted. However, in Comparative Example 12, as will be described later, cellulose ether is added to the dough of the baked product, so the margarine does not contain cellulose ether. For those containing enzymes (α-amylase, glucose oxidase, phospholipase A2), the fats and oils were mixed so that the blending ratios shown in Tables 5 and 6 were obtained, the enzymes were added to the fats and oils, and then the temperature was adjusted. For those to which an emulsifier (polyglycerin condensed ricinoleic acid ester, monoglycerin monofatty acid ester) was added, when preparing the oil phase, the emulsifier was added to the oil phase so that the blending ratios shown in Tables 5 and 6 were obtained. , temperature control was performed. For those to which thickening polysaccharides (xanthan gum, guar gum, gum arabic) were added, the thickening polysaccharides were dispersed in the oil phase as shown in Tables 5 and 6 after adjusting the temperature. The hard palm oil had an iodine value of 34 and a tri-saturated amount of 25.8% by mass, and the soft palm oil had an iodine value of 56.

(Production of shortening for confectionery or bread kneading)
For Examples 26 to 50 and Comparative Examples 6 to 10, an emulsifier (polyglycerol condensed ricinoleate, Monoglycerol monofatty acid ester) was added, and cellulose ether was further added and mixed for Examples 26-50 and Comparative Examples 6 and 8-10, and the enzyme was further added for Examples 26-50 and Comparative Examples 7-10. (α-amylase, glucose oxidase, phospholipase A2) were added and mixed, and after adjusting the temperature to 75 ° C., polysaccharide thickeners (xanthan gum, guar gum, gum arabic) were added to the oil phase for Examples 42, 43, and 50. The mixture was dispersed, quenched and kneaded by a perfector to produce shortenings according to Examples 26 to 50 and Comparative Examples 6 to 10, which are plastic fat compositions. In Comparative Example 7, as described later, cellulose ether was added to the dough of the baked product, so the shortening did not contain cellulose ether.

(cellulose ether)
The cellulose ethers used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples and the viscosities of 1% aqueous solutions of each cellulose ether at 60° C. (hereinafter sometimes simply referred to as “viscosity”) are shown below. . The blending ratio is as described in Tables 1 to 8 below.
Metolose NE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 5.19 mPa s)
Metolose NE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd., viscosity: 40.0 mPa s)
Methocel K4M (manufactured by Dow Chemical Company, viscosity: 19.8 mPa s)
Methocel K250M (manufactured by Dow Chemical Company, viscosity: 210 mPa s)

(enzyme)
The enzymes used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as described in Tables 1 to 4 below.
α-amylase (Novamil 10000BG, manufactured by Novo Nordisk Pharma Ltd.)
Glucose oxidase (Hyderase 15, manufactured by Amano Enzyme Co., Ltd.)
Phospholipase A2 (Denabake RICH, manufactured by Nagase & Co., Ltd.)

(emulsifier)
The emulsifiers used to prepare the oil and fat compositions of the above Examples are shown below. The blending ratio is as described in Tables 1 to 8 below.
Polyglycerin condensed ricinoleic acid ester (SY Glister CR-500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
The degree of polymerization of the polyglycerin condensed ricinoleate ester indicates the highest degree of polymerization of glycerin in the polyglycerin condensed ricinoleate ester.
Monoglycerin fatty acid ester (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.)

(polysaccharide thickener)
The polysaccharide thickeners used in the preparation of the oil and fat compositions of the above Examples are shown below. The blending ratio is as described in Tables 1 to 8 below.
Xanthan gum (SATIAXANE CX915, manufactured by Unitech Foods Co., Ltd.)
Guar gum (VIDOCREM A, manufactured by Unitec Foods Co., Ltd.)
Gum arabic (Ticacia gum, manufactured by TIC GUMS)

(Manufacturing of bread)
Using each margarine or shortening obtained above, bread was produced with the following composition. First, yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl, and mixed using a hook at low speed for 4 minutes and medium/low speed for 1 minute. For Comparative Examples 2 and 7, cellulose ether was added at the ratios shown in Tables 2 and 4 before mixing. The kneading temperature was 24°C. After that, fermentation was carried out for 4 hours under conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 29°C and a medium dough was obtained after fermentation. After that, the ingredients other than the margarine or shortening produced above and the medium dough are mixed at low speed for 3 minutes and medium to high speed for 3 minutes, then the margarine or shortening produced above is added, followed by low speed for 3 minutes and medium to low speed for 4. The mixture was mixed in minutes to obtain bread dough. The kneading temperature was 28°C. After that, after taking 20 minutes of floor time at room temperature, the bread dough was molded, placed in a baking mold for 3 loaves, fermented for 45 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 40 minutes. Then, breads according to Examples 1 to 50 and Comparative Examples 1 to 10 were produced. After the baked bread is allowed to cool at room temperature, it is placed in a polypropylene bag, stored in a constant temperature bath at 20 ° C. for 1 day, sliced into 10 mm thick slices, and stored in a bag at 5 ° C. for 3 days. , was used for each evaluation described later. The composition of the bread described above is shown below.

[Bread combination]
・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

(Manufacturing roll bread)
Using each of the margarines or shortenings obtained above, bread rolls were produced according to the following formulation. First, yeast-dispersed water, yeast food, and hard flour were put into a mixer bowl, and mixed using a hook at low speed for 3 minutes and medium/low speed for 2 minutes. For Comparative Examples 2 and 7, cellulose ether was added at the ratios shown in Tables 2 and 4 before mixing. The kneading temperature was 24°C. After that, fermentation was carried out for 3 hours under the conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 29°C and a medium dough was obtained after fermentation. After that, the ingredients other than the margarine or shortening produced above and the medium dough were mixed at low speed for 3 minutes and medium high speed for 6 minutes, then the margarine or shortening produced above was added and mixed to obtain bread dough. The kneading temperature was 28°C. After that, after taking a floor time for 20 minutes at room temperature, the bread dough was molded into rolls, fermented in a proofing box at 38 ° C. and a humidity of 80% for 60 minutes, and then baked at 200 ° C. for 9 minutes. And bread rolls according to Comparative Examples 1 to 10 were produced. After allowing the baked rolls to cool at room temperature, they were placed in a polypropylene bag, stored in the bag at 5°C for 4 days, and then used for each evaluation described later. The composition of the bread roll described above is shown below.

[Roll bread combination]
・Medium type combination strong flour 70 parts by mass yeast 3 parts by mass yeast food 0.1 parts by mass water 40 parts Parts by mass Plastic oil composition 10 parts by mass Water 16 parts by mass

(Manufacturing Danish)
Using each of the margarines obtained above, Danish pastries were produced according to the following formulation. Specifically, ingredients other than roll-in margarine and shortening Z (manufactured by Miyoshi Oil Co., Ltd.) of Examples and Comparative Examples were put into a mixer, and after mixing for 3 minutes at low speed and 5 minutes at medium and low speed, shortening Z was added. Mixing was performed for 2 minutes at low speed and 4 minutes at medium and low speed to obtain a dough. For Comparative Example 12, cellulose ether was blended in the ratio shown in Table 6 before mixing. The fabric was allowed to floor for 30 minutes at room temperature and then retarded overnight at 0°C. Margarine for roll-in was folded into this dough, folded in three and retarded at -10°C for 30 minutes, then folded in three and retarded at -10°C for 60 minutes. After that, it is extended to a sheeter gauge thickness of 3 mm, cut into 10 cm squares (10 cm x 10 cm), fermented in a proofing box at 35 ° C. and humidity of 75% for 60 minutes, and then baked at 200 ° C. for 14 minutes. Danish pastries according to Comparative Examples 11 to 15 were produced. After the baked Danish was allowed to cool at room temperature, it was placed in a polypropylene bag, stored in a constant temperature bath at 20 ° C. for 1 day, further stored in the bag at 5 ° C. for 4 days, and used for each evaluation described later. . The composition of the Danish described above is shown below.

[Formulation of Danish]
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Skimmed milk powder 3 parts by mass Whole egg 6 parts by mass Shortening Z 8 parts by mass Yeast 5 parts by mass Yeast food 0.1 part by mass Water 53 parts by mass Roll Margarine for inn 21 parts by mass per 100 parts by mass of dough

(Manufacturing of pound cake)
Using each margarine obtained above, a pound cake was obtained with the following formulation. Margarine and white sugar were ground and whipped to a specific gravity of 0.75. After that, whole eggs were gradually added, and finally soft flour and baking powder were added and mixed so that the final specific gravity was 0.8 to 0.85 to obtain a dough. For Comparative Example 17, cellulose ether was blended in the ratio shown in Table 8 before whipping. This dough was poured into a pound mold and baked at 165° C. for 35 minutes to produce pound cakes according to Examples 76-100 and Comparative Examples 16-20. After the baked pound cake is allowed to cool at room temperature, it is placed in a polypropylene bag, stored in a constant temperature bath at 20 ° C. for 1 day, sliced into 10 mm thick slices, and stored in a bag at 5 ° C. for 3 days. After that, it was used for each evaluation described later. The formulation of the pound cake described above is shown below.

[Pound cake combination]
Soft flour 100 parts by mass White sugar 100 parts by mass Margarine 100 parts by mass Whole egg 100 parts by mass Baking powder 2 parts by mass

<Evaluation>
The bread, roll, Danish pastry, or pound cake stored under the above conditions was evaluated by 12 panelists according to the following criteria for melt-in-the-mouth, crispness, fluffy, and firmness. The panel conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests, and passed each test. Five males and seven females in their 20s to 40s were selected.

(feeling of melting in the mouth)
A loaf of bread, roll bread, Danish pastry or pound cake was eaten, and the melt-in-the-mouth feeling was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the feeling of melting in the mouth was good ◎: 8 to 10 people out of 12 evaluated that the feeling of melting in the mouth was good ○: 6 to 7 people out of 12 evaluated it △: 3 to 5 out of 12 people evaluated that the melting feeling in the mouth was good ×: 2 or less people out of 12 evaluated that the melting feeling in the mouth was good

(Feeling crisp)
Bread, roll bread, Danish pastry or pound cake was eaten, and the crispness in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 evaluated that the crispness was good ◎: 8-10 out of 12 evaluated that the crispness was good ○: 6-7 out of 12 evaluated it as crisp Evaluation that the feeling is good △: 3 to 5 out of 12 people evaluated that the crispness was good ×: 2 or less people out of 12 evaluated that the crispness was good

(Fluffy feeling)
A loaf of bread, roll bread, Danish pastry or pound cake was eaten, and the fluffy feeling in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the fluffy feeling was good ◎: 8 to 10 people out of 12 evaluated that the fluffy feeling was good ○: 6 to 7 people out of 12 evaluated it as fluffy Evaluated as good feeling △: 3 to 5 out of 12 evaluated as good fluffy feeling ×: 2 or less out of 12 evaluated as good fluffy

(Shitori feeling)
A loaf of bread, roll bread, Danish pastry or pound cake was eaten, and the crunchiness in the mouth was evaluated by the above panel according to the following criteria.
◎ +: 11 or more out of 12 people evaluated that the tingling feeling was good ◎: 8 to 10 people out of 12 evaluated that the tingling feeling was good ○: 6 to 7 out of 12 people Evaluation that the feeling is good △: 3 to 5 out of 12 people evaluated that the tingling feeling was good ×: 2 or less people out of 12 evaluated that the tingling feeling was good

<Evaluation results>
The compositions of the margarines according to Examples 1 to 25 and Comparative Examples 1 to 5 and the evaluation results of the breads or rolls according to Examples 1 to 25 and Comparative Examples 1 to 5 are shown in Tables 1 and 2 below. The compositions of the shortenings according to Examples 26-50 and Comparative Examples 6-10 and the evaluation results of the breads or rolls according to Examples 26-50 and Comparative Examples 6-10 are shown in Tables 3 and 4 below. The compositions of the margarines according to Examples 51-75 and Comparative Examples 11-15 and the evaluation results of the danishes according to Examples 51-75 and Comparative Examples 11-15 are shown in Tables 5 and 6 below. The compositions of the margarines according to Examples 76-100 and Comparative Examples 16-20 and the evaluation results of the pound cakes according to Examples 76-100 and Comparative Examples 16-20 are shown in Tables 7 and 8 below.

In Tables 1 to 8, the numerical values in each column of "fat composition" mean the blending amount (mass%) of each blended fat with respect to the mass of the entire fat. The numerical values in the "saturated fatty acid" column in Tables 1 to 4 mean the content (% by mass) of the constituent fatty acid which is a saturated fatty acid with respect to the weight of the constituent fatty acid of the entire oil. The numerical value in the column of "2-position oleic acid amount" in Tables 1 to 8 is the 2nd position of the triglyceride contained in the plastic fat composition with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. means the mass (% by mass) of oleic acid bound to The numerical values in the column "Amount of 2-position lauric acid" in Tables 1 to 8 are the 2nd position of the triglyceride contained in the plastic fat composition with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. means the mass (% by mass) of lauric acid bound to The numerical values in the "trisaturated acid amount" column in Tables 1 to 8 mean the mass of SSS type triglycerides (trisaturated fatty acid glycerides) relative to the mass of the entire fat and oil. Each numerical value in the columns of "cellulose ether", "emulsifier", "thickening polysaccharide", and "enzyme" in Tables 1 to 8 is the content (% by mass) of each component with respect to the mass of the entire plastic oil composition. ). The "abuse test" in Tables 1 to 8 means that the bread or pound cake is stored in a constant temperature bath at 20 ° C for 1 day, sliced into a thickness of 10 mm, and then placed in a bag at 5 ° C for 3 days. It means the test after storage (5°C storage D+3) and for rolls or danishes it means the test after 4 days storage at 5°C in the bag (5°C storage D+4).

As shown in Tables 1 to 8, the baked products (bread, roll bread, Danish or pound cake) to which the plastic fat compositions (margarine or shortening) according to Examples 1 to 100 were added had a melt-in-the-mouth feeling when stored at 5°C. , Crisp feeling, fluffy feeling, and tight feeling were highly evaluated. On the other hand, the baked products (bread, roll bread, Danish or pound cake) to which the plastic oil and fat compositions (margarine or shortening) according to Comparative Examples 1 to 20 were added had a melt-in-the-mouth feeling, a crisp feeling, a fluffy feeling, and a crispy feeling. All the ratings were low. All of the plastic oil and fat compositions according to Examples 1 to 100 have a 2-position oleic acid content of 25% by mass or more and 55% by mass or less, and a cellulose ether having a viscosity of 1% aqueous solution at 60°C of 200 mPa s or less. and contains a glycolytic enzyme or a phospholipid degrading enzyme. On the other hand, in the plastic oil and fat compositions according to Comparative Examples 1 to 20, the amount of 2-position oleic acid is 25% by mass or more and 55% by mass or less, and the viscosity of a 1% aqueous solution at 60 ° C. is 200 mPa s or less. It does not satisfy all the conditions of containing cellulose ether, containing glycolytic enzymes or phospholipid degrading enzymes. More specifically, although the plastic oil and fat compositions according to Comparative Examples 3, 8, 13, and 18 contained cellulose ether, the viscosity of the cellulose ether was 210 mPa s. It contains only cellulose ethers. The plastic oil and fat compositions according to Comparative Examples 4, 9, 14, and 19 had a 2-position oleic acid content of less than 25% by mass. The plastic oil and fat compositions according to Comparative Examples 5, 10, 15, and 20 have a 2-position oleic acid content of more than 55% by mass. The plastic oil-fat compositions according to Comparative Examples 1, 6, 11 and 16 do not contain carbohydrate-degrading enzymes and phospholipid-degrading enzymes. From these results, the plastic oil composition contains a cellulose ether having a 2-position oleic acid content of 25% by mass or more and 55% by mass or less and a viscosity of 21% aqueous solution at 60° C. of 200 mPa s or less. And by containing a saccharide-degrading enzyme or a phospholipid-degrading enzyme, it was found that even when stored in a chilled temperature range, it was possible to impart an excellent melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness to the baked product. . In addition, the baked products according to Comparative Examples 2, 7, 12, and 17 had low evaluations for melt-in-the-mouth, crispness, fluffy, and firmness in spite of containing cellulose ether. In Examples 1 to 100, the cellulose ether was added to fats and oils, whereas in Comparative Examples 2, 7, 12, and 17, it was added directly to the baked dough. Based on this result, it is important to include cellulose ether in the plastic oil composition in order to improve the melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness of the baked product. It was shown that melt-in-the-mouth feeling, crispness, fluffy feeling, and firmness were not improved. The plastic oil/fat compositions according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 contain a cellulose ether having a viscosity of 200 mPa s or less, and contain a saccharide-degrading enzyme or a phospholipid-degrading enzyme. Each evaluation was low in spite of inclusion, but this is a relative evaluation compared with each example. Here, although not shown in Tables 1 to 8, the plastic oil and fat compositions according to Comparative Examples 4, 5, 9, 10, 14, 15, 19 and 20 had cellulose ether and saccharide-degrading enzyme or phospholipid-degrading enzyme. Plastic oil compositions with the same formulation except that they were not blended with When the same evaluation was performed using It was found to give a melt-in-the-mouth feeling, a crispness feeling, a fluffy feeling, and a crispy feeling. In other words, the evaluations of the plastic oil and fat compositions according to Comparative Examples 4, 5, 9, 10, 14, 15, 19, and 20 were relatively low compared to the examples. From the results, it was found that by containing the cellulose ether having a viscosity of 200 mPa s or less and the saccharide-degrading enzyme or phospholipid-degrading enzyme in the plastic oil composition, the melt-in-the-mouth feeling and crispness of the baked product during storage in the chilled temperature range were obtained. It was found that it improved the feeling, fluffy feeling, and tightness feeling.

The plastic oil and fat compositions according to Examples 12, 37, and 62 contained less than 1.0% by mass of 2-position lauric acid. The plastic oil and fat compositions according to Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86 had an amount of lauric acid at the 2-position of 0.0% by mass (does not contain triglycerides with lauric acid bound at the 2-position. ). Examples 1-4, 6, 7, 13-15, 19, 20, 22-24, 26-29, 31, 32, 38-40, 44, 45, 47-49, 51-54, 56, 57, 63 to 65, 69, 70, 72 to 74, 76 to 79, 81, 82, 87 to 90, 94, 95, 97 to 99 are triglycerides in which lauric acid is bound at the 2-position. The total content is 1.0% by mass or more with respect to the mass of the entire fats and oils. All of these examples have in common that they do not contain polyglycerin-condensed ricinoleic acid esters and polysaccharide thickeners. Here, in Examples 12, 37 and 62, the melting feeling in the mouth was evaluated as "◯", and the crispness was evaluated as "⊚". Examples 8 to 11, 33 to 36, 58 to 61, and 83 to 86 were evaluated as "good" for both melt-in-the-mouth and crispness. In contrast to these, Examples 1 to 4, 6, 7, 13 to 15, 19, 20, 22 to 24, 26 to 29, 31, 32, 38 to 40, 44, 45, 47 to 49, 51 to 54, 56, 57, 63-65, 69, 70, 72-74, 76-79, 81, 82, 87-90, 94, 95, 97-99 have both melt-in-the-mouth and crispness. was "⊚" or "⊚+". From this result, the total content of triglycerides in which lauric acid is bound at the 2nd position is 1.0% by mass or more with respect to the mass of the entire fat and oil, so that the melt-in-the-mouth feeling of the baked product during storage in the chilled temperature range It was also found that the crispness (especially, melting in the mouth) was improved. In Examples 16, 41, 66, and 91, the total content of triglycerides in which lauric acid is bound to the 2-position of the plastic fat composition was 1.0% by mass or more with respect to the mass of the entire fat. Despite this, the reason why the evaluation of crispness was "O" is presumed that the content of the constituent fatty acids, which are saturated fatty acids, was relatively small relative to the mass of the constituent fatty acids of the entire oil. In Examples 21, 46, 71, and 96, the total content of triglycerides in which lauric acid was bound to the 2-position of the plastic fat composition was 1.0% by mass or more with respect to the mass of the entire fat. Despite this, the reason why the melt-in-the-mouth feeling was evaluated as "O" is presumed to be because the blended amount of cellulose ether was relatively large.

The plastic oil and fat compositions according to Examples 13, 38, 63, and 88 had a content of 2-position lauric acid of more than 21.0% by mass. Examples 1-4, 6-12, 14-16, 19-24, 26-29, 31-37, 39-41, 44-49, 51-54, 56-62, 64-66, 69-74, 76 to 79, 81 to 87, 89 to 91, and 94 to 99, the total content of triglycerides in which lauric acid is bound at the 2-position is 21.0 relative to the mass of the entire fat. % by mass or less. All of these examples have in common that they do not contain polyglycerin-condensed ricinoleic acid esters and polysaccharide thickeners. Here, Examples 13, 38, 63, and 88 were evaluated as "good" for both the fluffy feeling and the tight feeling. In contrast to these, Examples 1 to 4, 6 to 12, 14 to 16, 19 to 24, 26 to 29, 31 to 37, 39 to 41, 44 to 49, 51 to 54, 56 to 62, 64 to 66, Samples 69 to 74, 76 to 79, 81 to 87, 89 to 91, and 94 to 99 were evaluated as "excellent" or "excellent +" in terms of both fluffy feeling and crispy feeling. From this result, the total content of triglycerides in which lauric acid is bound at the 2-position is 21.0% by mass or less with respect to the mass of the entire fat and oil, so that the baked product has a fluffy feeling during storage in the chilled temperature range. And it was found that the tingling sensation was improved.

Plastic fat compositions according to Examples 4, 29, 54, and 79 that do not contain polyglycerol condensed ricinoleate as emulsifiers, and plastic fat compositions according to Examples 5, 30, 55, and 80 that contain polyglycerol condensed ricinoleate. When compared with the others, Examples 5, 30, 55, and 80 were rated higher in crispness. From these results, it was found that the plastic fat composition of the present invention containing the polyglycerin condensed ricinoleic acid ester further improved the crispness of the baked product during storage in the chilled temperature range. From this result, it is presumed that polyglycerin-condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is particularly excellent in imparting a crisp feeling.

When comparing the plastic fat compositions according to Examples 2, 27, 52, and 77 that do not contain a polysaccharide thickener, and the plastic fat compositions according to Examples 17, 42, 67, and 92 that contain a polysaccharide thickener, implementation Examples 17, 42, 67, and 92 were rated higher in the tingling sensation. From this result, it was found that the plastic fat composition of the present invention further improved the crispy feeling of the baked product during storage in the chilled temperature range by containing the polysaccharide thickener.

The plastic oil and fat compositions according to Examples 18, 43, 68, and 93 containing both the polyglycerol condensed ricinoleate and the polysaccharide thickener exhibited melt-in-the-mouth feeling, crispness, and fluffyness of the baked product during storage in the chilled temperature range. All the evaluations of skin feeling and tight feeling were good. From these results, the plastic fat composition of the present invention contains both polyglycerol condensed ricinoleate ester and thickening polysaccharide, so that when stored in a chilled temperature range, the baked product has a melt-in-the-mouth feeling, crispness, fluffy feeling, It was found that the tingling sensation improved in a well-balanced manner in all respects. Furthermore, the plastic oil and fat compositions according to Examples 25, 50, 75, and 100 containing guar gum and gum arabic, in addition to xanthan gum, as polysaccharide thickeners have a melt-in-the-mouth feeling and crispness of baked products during storage in a chilled temperature range. All the evaluations of feeling, fluffy feeling, and tight feeling were very good.

Claims (2)

A plastic fat composition for producing a baked product dough ,
The mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 25% by mass or more and 55% by mass relative to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat composition. and
Containing cellulose ether having a viscosity of 200 mPa s or less in a 1% aqueous solution at 60 ° C.,
A plastic fat composition containing one or more enzymes selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. 2. The plastic fat composition according to claim 1, wherein the fat contains the cellulose ether.