JP7242379B2 - fat composition - Google Patents

Description

The present invention relates to fat and oil compositions and bakery foods.

Among bakery foods, cakes usually contain eggs. The eggs blended in the cakes are dispersed in the dough by the kneading oil blended in the cakes. The property of this kneading fat to disperse eggs in the dough is called egg-absorbing property. Egg absorbability is one of the properties required for fats and oils for kneading. If the egg absorbability of the kneading oil is poor, the eggs will not disperse well in the dough, and the eggs will separate from the dough. If the eggs separate from the dough, the resulting cakes will have a poor texture.

Butter is known as a kneading fat with excellent egg-absorbing properties. Since butter is expensive, kneading oils and fats have been developed that use vegetable oils and fats and have excellent egg-absorbing properties. As a fat for kneading that uses a vegetable oil and has excellent egg absorbing properties, a fat for kneading that uses a partially hydrogenated oil has been developed. However, partially hydrogenated oils contain a large amount of trans fatty acids, and due to the recent problem of trans fatty acids, the use of partially hydrogenated oils for kneading is being restricted.

In addition, as a method for improving the egg sucking property, for example, oils and fats for kneading are proposed in Patent Documents 1 to 4. All of the fats and oils for kneading in Patent Documents 1 to 4 improve the egg absorbency with a synthetic emulsifier. However, due to the recent health consciousness, there is a demand for products that do not use synthetic emulsifiers, even in oils and fats for kneading. Therefore, the oils and fats for kneading in Patent Documents 1 to 4 were not suitable for the times.

In view of the above background, there has been a demand for the development of a new oil for kneading that has excellent egg absorbing properties.

JP 2011-205938 A JP-A-205-46039 Japanese Patent Application Laid-Open No. 2003-49191 JP-A-2003-13086

An object of the present invention is to provide an oil and fat composition having excellent egg absorbing properties.

The present inventors have made intensive studies to solve the above problems. As a result, it was found that this problem can be solved by including a specific amount of a specific oil in the oil and fat composition. This led to the completion of the present invention.

That is, the first invention of the present invention comprises 2 to 10% by mass of the following fat A, 20 to 55% by mass of the following fat B, and 7 to 20% by mass of the following fat C , based on the total fat content in the fat composition and a fat composition for kneading containing 20 to 60% by mass of the following fat E.
Fats A: Fats satisfying the following conditions (A1) to (A8) and (A10) .
(A1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Contains 3 to 45% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 28% by mass or less of unsaturated fatty acids as constituent fatty acids.
(A5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40-65% by mass of C42-48TAG.
(A8) The iodine value is 30 or less.
(A10) Contains 13 to 30% by mass of lauric acid as a constituent fatty acid.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Contains less than 10% by mass of stearic acid as a constituent fatty acid.
(B4) Containing 30 to 50% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40-70% by mass of C42-48TAG.
(B8) an iodine value of 32-50;
Fat C: Fat that satisfies the following conditions (C1) to (C2).
(C1) Liquid at 20°C.
(C2) Containing 70% by mass or more of unsaturated fatty acids as constituent fatty acids.
In the above conditions, C42-48 TAG refers to triglycerides in which the total carbon number of constituent fatty acid residues is 42-48.
Fat E: Fat that satisfies the following conditions (E1) to (E4).
(E1) Contains 30 to 65% by mass of palmitic acid as a constituent fatty acid.
(E2) Contains 15% by mass or less of stearic acid as a constituent fatty acid.
(E3) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 6.0 or more.
(E4) Containing 30 to 65% by mass of unsaturated fatty acids as constituent fatty acids.
A second invention of the present invention is the oil-and-fat composition for kneading according to the first invention, wherein the oil and fat A has an iodine value of 5 to 30 in the condition (A8).
A third invention of the present invention is the oil-and-fat composition for kneading according to the first invention, wherein the oil-and-fat A satisfies the following condition (A9).
(A9) Melting point is 38 to 55°C.
A fourth aspect of the present invention is the oil-and-fat composition for kneading according to any one of the first to third aspects of the invention, which contains a dairy product.
The fifth aspect of the present invention is that the oil and fat composition for kneading is 80 to 120 parts by mass of the oil and fat composition for 100 parts by mass of flour, and 100 parts by mass of eggs for 100 parts by mass of the oil and fat composition. The oil-and -fat composition for kneading according to any one of the first invention to the fourth invention, which is used for producing dough for bakery foods, and is blended in an amount of 160 parts by mass to 160 parts by mass.
A sixth invention of the present invention is dough for bakery foods, into which the oil-and-fat composition for kneading according to any one of the first to fifth inventions is kneaded .
The seventh aspect of the present invention is that the bakery food dough contains 80 parts by mass to 120 parts by mass of the oil and fat composition with respect to 100 parts by mass of flour, and 100 parts by mass of eggs with respect to 100 parts by mass of the oil and fat composition. The bakery food dough according to the sixth invention, which is blended to 160 parts by mass.
An eighth invention of the present invention is a bakery food obtained by baking the bakery food dough according to the sixth invention or the seventh invention .
A ninth invention of the present invention is the bakery food according to the eighth invention, wherein the bakery food is butter cake.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-and-fat composition having excellent egg-absorbing properties.

The fat composition of the embodiment of the present invention contains 1 to 25% by mass of the following fat A, 15 to 80% by mass of the following fat B, and 5 to 30% by mass of the following fat C.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Contains 3 to 45% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 28% by mass or less of unsaturated fatty acids as constituent fatty acids.
(A5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40-65% by mass of C42-48TAG.
(A8) The iodine value is 30 or less.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Contains less than 10% by mass of stearic acid as a constituent fatty acid.
(B4) Containing 30 to 50% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40-70% by mass of C42-48TAG.
(B8) an iodine value of 32-50;
Fat C: Fat that satisfies the following conditions (C1) to (C2).
(C1) Liquid at 20°C.
(C2) Containing 70% by mass or more of unsaturated fatty acids as constituent fatty acids.

The fat contained in the fat composition in the present invention means the total amount of fats and oils including all the fats contained (for example, when the fat composition contains fats a, fats b, and fats c, the fat composition The fat contained in is a mixed oil of fat a, fat b, and fat c.). Therefore, fats and oils contained in the fat and oil composition include fats and oils (such as milk fats) contained in oil-containing raw materials such as butter and whole milk powder, in addition to fats and oils to be blended.

The oil-and-fat composition of the embodiment of the present invention contains the following oil-and-fat A.

The fat A used in the production of the fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (A1) to (A8).

The fat A used in the production of the fat composition of the embodiment of the present invention contains 15 to 45% by mass, preferably 20 to 40% by mass, of straight-chain saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids. and more preferably 25 to 35% by mass (condition (A1)).

The fat A used in the production of the fat composition of the embodiment of the present invention contains 20 to 45% by mass of palmitic acid as a constituent fatty acid, preferably 23 to 43% by mass, more preferably 26 to 40% by mass. % by mass (condition (A2)).

The fat A used for producing the fat composition of the embodiment of the present invention contains 3 to 45% by mass, preferably 5 to 40% by mass, more preferably 6 to 20% by mass of stearic acid as a constituent fatty acid. % by mass (condition (A3)).

The fat A used in the production of the fat composition of the embodiment of the present invention contains 28% by mass or less, preferably 10 to 28% by mass, more preferably 16 to 25% by mass of unsaturated fatty acids as constituent fatty acids. % by mass (condition (A4)). In the present invention, the unsaturated fatty acid has 16-18 carbon atoms.

The fat A used in the production of the fat composition of the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of fatty acids having 20 or more carbon atoms as constituent fatty acids, and more It preferably contains 0 to 1% by mass (condition (A5)). In the present invention, fatty acids having 20 or more carbon atoms have 20 to 24 carbon atoms.

The fat A used in the production of the fat composition of the embodiment of the present invention has a palmitic acid content (palmitic acid/stearic acid) relative to the stearic acid content of the constituent fatty acids of 0.3 to 5.0, It is preferably 0.5 to 4.0, more preferably 1.8 to 3.5 (condition (A6)).

The fat A used for producing the fat composition of the embodiment of the present invention contains 40 to 65% by mass of C42-48 TAG, preferably 45 to 62% by mass, more preferably 47 to 60% by mass. It contains (condition (A7)).
In the present invention, C42-48TAG refers to a triglyceride in which the constituent fatty acid residues have a total carbon number of 42-48. A triglyceride is a triacylglycerol in which three fatty acid molecules are bound to glycerol. Further, the fatty acid constituting C42-C48TAG is preferably a fatty acid having 8-24 carbon atoms.

The fat A used for producing the fat composition of the embodiment of the present invention has an iodine value of 30 or less, preferably 5 to 30, more preferably 15 to 30 (condition (A8)). .

The fat A used in the production of the fat composition of the embodiment of the present invention preferably has a melting point of 33 to 55°C, more preferably 38 to 55°C, still more preferably 42 to 53°C. (Condition (A9)). In the present invention, the melting point means a rising melting point.

The fat A used for producing the fat composition of the embodiment of the present invention preferably contains 10 to 33% by mass, more preferably 13 to 30% by mass of lauric acid as a constituent fatty acid, and more preferably contains It contains 15 to 28% by mass (condition (A10)).

The fat A used in the production of the fat composition of the embodiment of the present invention preferably contains less than 3% by mass, more preferably less than 2% by mass, and still more preferably 1% by mass of trans fatty acids as constituent fatty acids. % (Condition (A11)).

The fat and oil A used for producing the fat and oil composition of the embodiment of the present invention preferably has an unsaturated fatty acid content (unsaturated fatty acid content/stearic acid content) relative to the stearic acid content of the constituent fatty acids of 5.5. It is 0 or less, more preferably 3.5 or less, and still more preferably 0.5 to 2.5 (condition (A12).

Any edible fats and oils may be used as the raw fats and oils as long as the above conditions are satisfied. Examples of raw fats for fats A include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and coconut oil. , beef tallow, lard, milk fat, fish oil, whale oil and other vegetable and animal fats and oils, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. The above edible fats and oils can be used singly or in combination of two or more as the raw fats and oils of the fats and oils A used in the production of the fat and oil composition of the embodiment of the present invention.

The fat A used in the production of the fat composition of the embodiment of the present invention is preferably a transesterified fat, more preferably a transesterified fat of a lauric fat and a non-lauric fat, still more preferably It is a random transesterified fat of lauric fat and non-lauric fat.

When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat between a lauric fat and a non-lauric fat, in order to make the iodine value within the above range, before the transesterification reaction Or hydrogenation can also be carried out after the transesterification reaction.

In the present invention, lauric fats and oils are fats containing 35% by mass or more of lauric acid among the fatty acids constituting the fats and oils. and other fractionated oils, transesterified oils and fats thereof, and hardened oils thereof (eg, extremely hardened oil of palm kernel oil, extremely hardened oil of palm kernel olein), and the like. One or two or more selected from these lauric fats and oils can be used.

When the fat A used in the production of the oil and fat composition of the embodiment of the present invention is a transesterified fat, the lauric fat used in the production of the transesterified fat is preferably extremely hardened palm kernel oil, Palm kernel olein, extremely hardened oil of palm kernel olein.

In the present invention, non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms are more than 90% by mass among the fatty acids constituting the fats and oils. Specific examples of non-lauric oils and fats are selected from rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, sal fat, palm oil, etc., and hydrogenation, fractionation and transesterification thereof. It is a processed fat that has been subjected to one or more treatments. Non-lauric oils and fats can be used alone or in combination of two or more selected from these.

When the fat A used in the production of the oil and fat composition of the embodiment of the present invention is a transesterified fat, the non-lauric fat used in the production of the transesterified fat is preferably a palm fat. In the present invention, palm-based oils and fats refer to processed oils and fats of palm oil such as palm oil and fractionated palm oil. Specific examples of palm oils and fats include palm oil, palm olein, palm stearin, palm super olein, palm mid-melting point (palm mid fraction (PMF)), soft palm, hard stearin, and the like. Palm-based oils and fats can be used alone or in combination of two or more selected from these.

When the fat A used in the production of the oil and fat composition of the embodiment of the present invention is a transesterified fat, the palm-based fat used in the production of the transesterified fat is preferably palm stearin (iodine value 5 to 40 , preferably 15 to 35), extremely hardened oil of palm stearin, middle melting point of palm (iodine value 40 to 50).

When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat between a lauric fat and a non-lauric fat, the lauric fat and the non-lauric fat, which are raw fats and oils to be transesterified, are transesterified. The mixing ratio (lauric fat: non-lauric fat) with the system fat is preferably a mass ratio of 35:65 to 65:35, more preferably a mass ratio of 40:60 to 60:40, and still more preferably The mass ratio is 45:55 to 55:45.

When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat between a lauric fat and a non-lauric fat, the transesterification method is not particularly limited, and a normal method is used. It can be carried out by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst.

The transesterification reaction by chemical transesterification is a reaction with poor position specificity and is a random transesterification reaction.
The chemical transesterification is performed, for example, by sufficiently drying the raw material fat, adding 0.1 to 1% by mass of sodium methoxide with respect to the raw material fat, and then adding 0.5 to 1% sodium methoxide at 80 to 120 ° C. under reduced pressure. The reaction can be carried out with stirring for hours. After completion of the transesterification reaction, the catalyst can be removed by washing with water or the like, and then decolorization and deodorization treatment, which is carried out in a normal purification process for edible oils and fats, can be applied.

The above-mentioned enzymatic transesterification can be performed by either transesterification with high 1,3-position specificity or random transesterification (transesterification with poor regiospecificity). Examples of lipase preparations capable of performing transesterification with high 1,3-position specificity include Rhizopus oryzae-derived and/or Rhizopus derma-derived (for example, described in International Publication No. 2009/031679), and Rhizomucor meihai-derived fixed lipase (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like. Examples of lipase preparations capable of performing a random transesterification reaction include lipases derived from the genus Alcaligenes (eg, lipase QLM and lipase PL manufactured by Meito Sangyo Co., Ltd.), lipases derived from the genus Candida (eg, manufactured by Meito Sangyo Co., Ltd. lipase OF, etc.) and the like.

Enzymatic transesterification is performed, for example, by adding lipase powder or immobilized lipase in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, with respect to the raw material fat, and then heating the mixture at 40 to 80°C, preferably 40 to The reaction can be carried out with stirring at 70° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, the catalyst can be removed by filtration or the like, and then decolorization and deodorization treatment, which is carried out in a normal purification process for edible oils and fats, can be applied.

When the fat A used in the production of the fat composition of the embodiment of the present invention is a transesterified fat and is hydrogenated before or after the transesterification reaction, the hydrogenation method is not particularly limited. , can be done in the usual way. Hydrogenation can be carried out, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200° C. under a nickel catalyst.

The fat composition of the embodiment of the present invention contains 1 to 25% by mass of fat A, preferably 2 to 15% by mass, more preferably 2 to 10% by mass.

The oil-and-fat composition of the embodiment of the present invention contains the following oil-and-fat B.

The fat B used in the production of the fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (B1) to (B8).

The fat B used in the production of the fat composition of the embodiment of the present invention contains 15 to 45% by mass, preferably 17 to 40% by mass, of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids. and more preferably 20 to 30% by mass (condition (B1)).

The fat B used for producing the fat composition of the embodiment of the present invention contains 20 to 45% by mass, preferably 23 to 40% by mass, more preferably 25 to 35% palmitic acid as a constituent fatty acid. % by mass (condition (B2)).

The fat B used in the production of the fat composition of the embodiment of the present invention contains less than 10% by mass, preferably less than 8% by mass, more preferably 1 to 6% by mass of stearic acid as a constituent fatty acid. contain (condition (B3)).

The fat B used for producing the fat composition of the embodiment of the present invention contains 30 to 50% by mass, preferably 30 to 48% by mass, more preferably 33 to 50% by mass of unsaturated fatty acids as constituent fatty acids. It contains 45% by mass (condition (B4)).

The fat B used in the production of the fat composition of the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of fatty acids having 20 or more carbon atoms as constituent fatty acids, and more It is preferably contained in an amount of 0 to 1% by mass (condition (B5)).

The fat B used in the production of the fat composition of the embodiment of the present invention has a palmitic acid content (palmitic acid/stearic acid) relative to the stearic acid content of the constituent fatty acids of 5.5 to 12.0, It is preferably 6.0 to 11.0, more preferably 6.5 to 10.0 (condition (B6)).

The fat B used in the production of the fat composition of the embodiment of the present invention contains 40 to 70% by mass of C42-48 TAG, preferably 45 to 68% by mass, more preferably 50 to 65% by mass. contain (condition (B7)).

The fat and oil B used in the production of the fat and oil composition of the embodiment of the present invention has an iodine value of 32 to 50, preferably 32 to 48, more preferably 35 to 45 (condition (B8) ).

The fat B used in the production of the fat composition of the embodiment of the present invention preferably has a melting point of 20 to 40°C, more preferably 23 to 38°C, still more preferably 25 to 35°C. (Condition (B9)).

Fat B used in the production of the oil and fat composition of the embodiment of the present invention preferably contains 10 to 33% by mass, more preferably 10 to 30% by mass, more preferably 10 to 30% by mass of lauric acid as a constituent fatty acid. It contains 13 to 25% by mass (condition (B10)).

The fat B used in the production of the fat composition of the embodiment of the present invention preferably contains less than 3% by mass, more preferably less than 2% by mass, and still more preferably 1% by mass of trans fatty acids as constituent fatty acids. % (Condition (B11)).

Any edible oil or fat may be used as the raw oil or fat for the oil or fat B used in the production of the oil or fat composition of the embodiment of the present invention as long as the above conditions are satisfied. Examples of raw fats for fat B include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, coconut oil. , beef tallow, lard, milk fat, fish oil, whale oil and other vegetable and animal fats and oils, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. The above edible fats and oils can be used singly or in combination of two or more as the raw fats and oils for the fats and oils B used in the production of the fat and oil composition of the embodiment of the present invention.

The fat B used in the production of the fat composition of the embodiment of the present invention is preferably a transesterified fat, more preferably a transesterified fat of a lauric fat and a non-lauric fat, and still more preferably It is a random transesterified fat of lauric fat and non-lauric fat.

When the fat B used in the production of the oil and fat composition of the embodiment of the present invention is a transesterified fat, the lauric fat used in the production of the transesterified fat is preferably palm kernel oil.

When the fat B used in the production of the oil and fat composition of the embodiment of the present invention is a transesterified fat, the non-lauric fat used in the production of the transesterified fat is preferably a palm fat, and more Palm oil is preferred.

When the fat B used in the production of the fat composition of the embodiment of the present invention is a transesterified fat of a lauric fat and a non-lauric fat, the lauric fat and the non-lauric fat that are the raw fats to be transesterified The mixing ratio (lauric fat: non-lauric fat) with the system fat is preferably a mass ratio of 25:75 to 55:45, more preferably a mass ratio of 30:70 to 50:50, and still more preferably The mass ratio is 35:65 to 45:55.

When the fat B used in the production of the fat composition of the embodiment of the present invention is a transesterified fat between a lauric fat and a non-lauric fat, the transesterification method is the same as in the case of the fat A. .

The fat composition of the embodiment of the present invention contains 15 to 80% by mass of fat B, preferably 17 to 65% by mass, more preferably 20 to 55% by mass.

The oil-and-fat composition of the embodiment of the present invention contains the following oil-and-fat C.

The fat C used in the production of the fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (C1) to (C2).

The fats and oils C used in the production of the fat and oil composition of the embodiment of the present invention are liquid at 20°C (condition (C1)).

The fat C used in the production of the fat composition of the embodiment of the present invention contains 70% by mass or more, preferably 80% by mass or more, more preferably 80 to 95% by mass of unsaturated fatty acids as constituent fatty acids. % (Condition (C2)).

The fat C used for producing the fat composition of the embodiment of the present invention preferably contains less than 5% by mass, more preferably less than 3% by mass, and still more preferably 2% by mass of trans fatty acids as constituent fatty acids. % (Condition (C3)).

It should be noted that when a fat satisfies the above conditions A1 to A8 and the above conditions C1 to C2, the fat belongs to the fat A. In addition, if the fat satisfies the above B1 to B8 and the above conditions C1 to C2, the fat belongs to the fat B.

Specific examples of fats and oils C used in the production of the fat and oil composition of the embodiment of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, and peanut oil. , linseed oil, and processed oils and fats of these oils (interesterified oils, fractionated oils, hardened oils (hydrogenated oils), etc.). Two or more kinds of fats and oils C can be used in combination for producing the fat and oil composition of the embodiment of the present invention. The fats and oils C used in the production of the fat and oil composition of the embodiment of the present invention are preferably soybean oil and rapeseed oil.

The fat composition of the embodiment of the present invention preferably contains 5 to 30% by mass of fat C, more preferably 5 to 25% by mass, and still more preferably 7 to 20% by mass. .

When the oil-and-fat composition of the embodiment of the present invention contains the oil-and-fat A, the oil-and-fat B, and the oil-and-fat C within the above ranges, an oil-and-fat composition having excellent egg-absorbing properties is obtained.
In the present invention, the term "egg-absorbing property" refers to the property of the oil-and-fat composition to disperse eggs in bakery food dough.

The fats and oils contained in the fat and oil composition of the embodiment of the present invention preferably contain the following fat and oil D.

The fat D used in the production of the fat composition of the embodiment of the present invention is a lauric fat. In addition, the fat D used in the production of the fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (D1) to (D2).

Fat D used in the production of the oil and fat composition of the embodiment of the present invention preferably contains 50 to 80% by mass, more preferably 53 to 78, of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids. % by mass, more preferably 55 to 75% by mass (condition (D1)).

The fat and oil D used in the production of the fat and oil composition of the embodiment of the present invention preferably has an iodine value of 25 or less, more preferably 10 or less, and still more preferably 5 or less (condition (D2) ).

Fat D used for producing the oil and fat composition of the embodiment of the present invention preferably contains 35% by mass or more of lauric acid as a constituent fatty acid, more preferably 38 to 60% by mass, and still more preferably 40% by mass. Contains up to 55% by mass (condition (D3)).

The oil D used in the production of the oil and fat composition of the embodiment of the present invention preferably contains less than 3% by mass, more preferably less than 2% by mass, of trans fatty acids as constituent fatty acids, and more preferably 1. It contains less than 5% by mass (condition (D4)).

Fat D used in the production of the oil and fat composition of the embodiment of the present invention preferably contains 30% by mass or less, more preferably 20% by mass or less, more preferably 5% by mass or less of unsaturated fatty acids as constituent fatty acids. % by mass or less (condition (D5)).

The fat D used in the production of the fat composition of the embodiment of the present invention is preferably extremely hardened coconut oil.

The fat composition of the embodiment of the present invention preferably contains 5 to 30% by mass of fat D, more preferably 7 to 25% by mass, and still more preferably 10 to 20% by mass. .
When the oil and fat composition of the embodiment of the present invention contains the above oil and fat D in the above range, the oil and fat composition having more excellent egg absorbing properties can be obtained.

The oil and fat composition of the embodiment of the present invention preferably contains the following oil and fat E.

The fat E used in the production of the fat composition of the embodiment of the present invention is a palm-based fat. Moreover, the fat E used in the production of the fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (E1) to (E4).

The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains 30 to 65% by mass, more preferably 35 to 60% by mass, of palmitic acid as a constituent fatty acid, and more preferably It contains 40 to 55% by mass (condition (E1)).

The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains stearic acid as a constituent fatty acid in an amount of preferably 15% by mass or less, more preferably 10% by mass or less, and still more preferably 1 to 10% by mass. It contains 10% by mass (condition (E2)).

The fat E used in the production of the fat and oil composition of the embodiment of the present invention preferably has a palmitic acid content (palmitic acid/stearic acid) relative to the stearic acid content of the constituent fatty acids of 6.0 or more, and more It is preferably 7.0 to 12.0, more preferably 8.0 to 11.0 (condition (E3)).

The fat E used in the production of the fat and oil composition of the embodiment of the present invention preferably contains 30 to 65% by mass, preferably 35 to 60% by mass, more preferably 35 to 60% by mass of unsaturated fatty acids as constituent fatty acids. It contains 40 to 55% by mass (condition (E4)).

The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains less than 10% by mass, more preferably less than 7% by mass, of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids. contain, more preferably less than 5% by mass (condition (E5)).

The fat E used in the production of the fat composition of the embodiment of the present invention preferably contains less than 3% by mass, more preferably less than 2% by mass, and still more preferably 1% by mass of trans fatty acids as constituent fatty acids. % (Condition (E6)).

The fat E used in the production of the fat composition of the embodiment of the present invention is preferably palm oil or palm fractionated oil, more preferably palm oil or palm mid-melting point.

The fat composition of the embodiment of the present invention preferably contains 15 to 65% by mass of fat E, more preferably 17 to 63% by mass, and still more preferably 20 to 60% by mass. .

The fat composition of the embodiment of the present invention can also use fats other than the fats A to E described above. The fat and oil contained in the fat and oil composition of the embodiment of the present invention can contain animal fat such as milk fat.

The fat and oil contained in the fat and oil composition of the embodiment of the present invention preferably does not contain animal fat or oil.
In addition, in the oil and fat composition of the embodiment of the present invention, the oil and fat contained preferably contains less than 3% by mass, more preferably less than 2% by mass, and even more preferably less than 1% by mass of trans fatty acid as a constituent fatty acid. contains.
INDUSTRIAL APPLICABILITY According to the present invention, an oil-and-fat composition having excellent egg-absorbing properties can be obtained without using butter containing animal fat or partially hydrogenated oil or fat containing a large amount of trans-fatty acids.

The oil and fat composition of the embodiment of the present invention preferably contains 60% by mass or more, more preferably 70% by mass or more, and still more preferably 75 to 90% by mass.

Each fatty acid content of fats and oils can be measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48 TAG content of fats and oils can be measured by gas chromatography according to AOCS Ce5-86.
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 Iodine value (Wiiss-cyclohexane method)" of "Standard fat analysis test method (edited by Japan Oil Chemistry Society)". .
The melting point of fats and oils can be measured according to "2.2.4.2-1996 melting point (increased melting point)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemistry Society)".

The fat and oil composition of the embodiment of the present invention preferably contains dairy products. Dairy products used in the production of the oil and fat composition of the embodiment of the present invention are preferably powdered milk, milk peptides, milk proteins, butter enzymatic decomposition products, more preferably powdered skim milk and milk peptides, and further Milk peptides are preferred.

The oil and fat composition of the embodiment of the present invention preferably contains 0.1 to 10% by mass of dairy products, more preferably 0.1 to 5% by mass, and still more preferably 0.2 to 3% by mass. contains.
When the oil-and-fat composition of the embodiment of the present invention contains dairy products in the above range, an oil-and-fat composition having more excellent egg-absorbing properties can be obtained.

The oil-and-fat composition of the embodiment of the present invention can be blended with raw materials that are usually used for production of oil-and-fat compositions, in addition to the oil-and-fat and dairy products. Specifically, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, water, synthetic emulsifiers, thickening stabilizers, salty agents such as salt and potassium chloride, acetic acid, lactic acid and Acidulants such as gluconic acid, coloring agents such as β-carotene, caramel and monascus pigments, antioxidants such as tocopherol, tea extract (catechin, etc.) and rutin, vegetable proteins such as wheat protein and soybean protein, eggs, Processed egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, seafood, and other food materials or foods Additives can be added to the fat and oil composition according to the embodiment of the present invention.

The fat and oil composition of the embodiment of the present invention preferably does not contain synthetic emulsifiers.
INDUSTRIAL APPLICABILITY According to the present invention, an oil-and-fat composition having excellent egg-absorbing properties can be obtained without using a synthetic emulsifier.

The oil and fat composition of the embodiment of the present invention is an emulsion (margarine, fat spread) having an aqueous phase or a shortening having no aqueous phase. When the oil-and-fat composition of the embodiment of the present invention is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. When the oil and fat composition of the embodiment of the present invention is a water-in-oil emulsion, the water content is preferably 2 to 40% by mass, more preferably 4 to 25% by mass, and even more preferably 5 to 20% by mass.

The method for producing the oil and fat composition of the embodiment of the present invention is not particularly limited, and known production conditions and production methods for kneading oil and fat can be applied. Specifically, the oil-and-fat composition can be produced by mixing and dissolving the oil-soluble components to be blended. In addition, in the case of imparting plasticity to the oil and fat composition, the oil and fat composition is mixed and dissolved with the oil-soluble components to be blended, and if necessary, the oil phase is mixed and emulsified with the prepared aqueous phase, and then cooled to crystallize. It can be manufactured by the process of converting. In the step of cooling and crystallization, the fat composition is preferably cooled and plasticized. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling. After preparation of the oil phase or after mixed emulsification, the oil and fat composition is preferably sterilized. Examples of the sterilization method include a batch method using a tank, and a continuous method using a plate heat exchanger or a scraping heat exchanger. Examples of cooling equipment include closed continuous tube coolers, margarine manufacturing machines such as votator, combinator and perfector, and plate heat exchangers. Moreover, as a device for cooling, a combination of an open type diacooler and a complexor can also be mentioned.

The fat and oil composition according to embodiments of the present invention is preferably plasticized. The fat composition of the embodiment of the present invention is preferably a plastic fat composition.

The oil-and-fat composition of the embodiment of the present invention has excellent egg-absorbing properties. Therefore, the fat and oil composition of the embodiment of the present invention is suitable for kneading.
The fat and oil composition of the embodiment of the present invention is preferably a fat and oil composition for kneading. In the present invention, the oil-and-fat composition for kneading means an oil-and-fat that is kneaded into dough before baking in the production of bakery foods.

The oil-and-fat composition of the embodiment of the present invention has excellent egg-absorbing properties. If the fat and oil composition has excellent egg absorbing properties, it is possible to incorporate more eggs into the bakery food dough. In the present invention, the bakery food dough is a dough before baking obtained by kneading ingredients such as flour, oil and fat composition, sugar, dairy products, eggs, salt and water.
In the present invention, the oil and fat composition having excellent egg absorbing properties means that the egg absorbing rate is 100% or more when evaluated by the following method for evaluating the egg absorbing properties of the oil and fat composition.

<Method for evaluating egg absorbability of oil and fat composition>
Follow procedures 1 to 6 below, and let X be the amount of added whole egg until the oil and fat are separated from the whole egg, and calculate the egg absorption rate by the following formula.
1. From the previous day, 250 g of the fat composition and 250 g of white sugar are adjusted to 15-25° C. (the temperature is adjusted according to the hardness of the fat).
2. The temperature of the whole egg is adjusted to 20°C from the previous day.
3. Using a Hobart mixer (N-50, manufactured by Hobart Japan Co., Ltd.), the oil and fat composition and the sieved white sugar are stirred at medium speed until the specific gravity becomes 0.75.
4. 50 g whole eggs are added in portions over 30 seconds at medium speed.
5. After adding 50 g of whole egg, stir at medium speed for 30 seconds, and check the state of the mixture.
6. The operations 4 and 5 are repeated until the fat and the whole egg are separated.

Egg absorption rate (%) = X/250 x 100

Since the oil and fat composition of the embodiment of the present invention has excellent egg absorbing properties, it is suitable for producing bakery food dough containing a large amount of eggs.
The oil and fat composition of the embodiment of the present invention is preferably 20 to 160 parts by mass of the oil and fat composition with respect to 100 parts by mass of flour, and 20 to 200 parts by mass of eggs with respect to 100 parts by mass of the oil and fat composition. It is for the production of bakery food dough blended in parts by mass, more preferably 40 parts by mass to 140 parts by mass of the oil and fat composition per 100 parts by mass of flour, and 80 parts by mass of eggs per 100 parts by mass of the oil and fat composition. It is for the production of bakery food dough blended with 180 parts by mass to 180 parts by mass, and more preferably 80 parts by mass to 120 parts by mass of the oil and fat composition per 100 parts by mass of flour, and 100 parts by mass of the oil and fat composition. It is for producing bakery food dough containing 100 to 160 parts by mass of eggs.
Usually, when fats for kneading containing butter or partially hydrogenated oil are not used, the amount of eggs blended into the bakery food dough is less than 100 parts by mass with respect to 100 parts by mass of the fat composition. However, when the fat and oil composition of the embodiment of the present invention is used, it is possible to add more eggs than usual to bakery food dough.
The flour used in the present invention is a powder obtained by grinding grains. Specific examples of grain flour include wheat flour (strong flour, all-purpose flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like. Moreover, the grain flour blended in the bakery food dough according to the embodiment of the present invention is preferably wheat flour. Flour to be blended in the bakery food dough of the embodiment of the present invention preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, more preferably 90 to 100% by mass. do.

The dough for bakery food according to the embodiment of the present invention is blended with the fat and oil composition according to the embodiment of the present invention, preferably kneaded with the fat and oil composition according to the embodiment of the present invention.

The bakery food dough of the embodiment of the present invention preferably contains 20 parts by mass to 160 parts by mass of the oil and fat composition of the embodiment of the present invention with respect to 100 parts by mass of flour, more preferably 40 parts by mass to 140 parts by mass, more preferably 80 to 120 parts by mass.

The bakery food dough of the embodiment of the present invention preferably contains 20 parts by mass to 200 parts by mass of eggs, more preferably 80 parts by mass to 180 parts by mass, and more preferably 100 parts by mass of flour. is blended in an amount of 100 parts by mass to 160 parts by mass.
The eggs used for producing the dough for bakery food according to the embodiment of the present invention are whole eggs, liquid eggs, egg yolks, egg whites, frozen products thereof, etc., preferably whole eggs.

The bakery food dough of the embodiment of the present invention preferably contains 20 parts by mass to 160 parts by mass of the oil and fat composition of the embodiment of the present invention with respect to 100 parts by mass of flour, and the oil and fat composition of the embodiment of the present invention 20 parts by mass to 200 parts by mass of eggs are blended with respect to 100 parts by mass, more preferably 40 parts by mass to 140 parts by mass of the oil and fat composition of the embodiment of the present invention with respect to 100 parts by mass of flour, the present invention 80 parts by mass to 180 parts by mass of eggs are blended with 100 parts by mass of the oil and fat composition of the embodiment, and more preferably 80 parts by mass of the oil and fat composition of the embodiment of the present invention with respect to 100 parts by mass of flour parts to 120 parts by mass, and 100 parts by mass to 160 parts by mass of eggs are blended with 100 parts by mass of the oil and fat composition of the embodiment of the present invention.
The bakery food dough according to the embodiment of the present invention can contain more eggs than usual.

In the bakery food dough of the embodiment of the present invention, as raw materials other than the oil and fat composition, grain flour, and eggs, raw materials usually blended in bakery food dough (active gluten, starch, flour such as cellulose powder , yeast, yeast food, enzymes, salt, saccharides and sugar alcohols such as sugar (granulated sugar, refined sugar), skim milk powder, dairy products such as milk, water, aqueous ingredients such as soy milk, etc.) be able to.

The manufacturing method of bakery food dough according to the embodiment of the present invention is not particularly limited, and known manufacturing conditions and manufacturing methods of bakery food dough can be applied. The bakery food dough according to the embodiment of the present invention is produced by, for example, mixing the oil and fat composition and sugar by the sugar batter method, then adding and mixing eggs, and finally adding and mixing flour. can be manufactured in

According to the present invention, it is possible to obtain dough for bakery foods in which eggs are not separated.

The bakery food according to the embodiment of the present invention is obtained by baking the dough for bakery food according to the embodiment of the present invention.

Bakery foods according to embodiments of the present invention include baked goods such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chats, and macaroons, pound cakes, fruit cakes, madeleines, baumkuchen, and butter such as castella. Cakes, shortcakes, roll cakes, torte, decorated cakes, sponge cakes such as chiffon cakes, cheesecakes, gateau chocolat, steamed cakes, choux pastries, fermented confectionery, pies, western confectionery such as waffles, tarts, sweet buns, French bread, Bread such as stollen, panettone, brioche, donut, danish and croissant. The bakery food of the embodiment of the present invention is preferably butter cake, more preferably pound cake.

The baking method (manufacturing method) of the bakery food according to the embodiment of the present invention is not particularly limited, and can be baked by the same baking method (manufacturing method) for conventionally known bakery food. Specific examples of baking methods include oven heating, direct baking, and high-frequency heating (microwave heating).
The bakery food baking method according to the embodiment of the present invention is preferably oven heating. Oven heating preferably has a heating temperature of 160 to 180° C. and a heating time of 40 to 60 minutes.

According to the present invention, a bakery food product having good texture can be obtained.

EXAMPLES Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
Each fatty acid content of fats and oils was measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48 TAG content of fats and oils was measured by gas chromatography in accordance with AOCS Ce5-86.
The iodine value of fats and oils was measured according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of "Standard Methods for Analysis of Fats and Oils (edited by Japan Oil Chemistry Society)".
The melting point of fats and oils was measured according to "2.2.4.2-1996 Melting point (increased melting point)" of "Standard Fats and Oils Analysis Test Method (edited by Japan Oil Chemistry Society)".

[Production of fat A1]
15 parts by mass of palm stearin (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4 mass%) and mid-melting part of palm (iodine value: 45, fatty acid content of 16 or more carbon atoms: 98.8 mass%) 35 parts by mass and 50 parts by mass of extremely hardened oil of palm kernel oil (lauric acid content: 48.4% by mass) were mixed. By performing a random transesterification reaction on the obtained mixed oil, fat A1 (content of linear saturated fatty acid having 12 to 14 carbon atoms: 30.6% by mass, content of lauric acid: 22.1% by mass, palmitate Acid content: 31.2% by mass, stearic acid content: 13.1% by mass, unsaturated fatty acid content: 20.6% by mass, fatty acid content of 20 or more carbon atoms: 0.5% by mass, palmitic acid / stearic acid: 2.39, unsaturated fatty acid / stearic acid: 1.58, trans fatty acid content: 0.2% by mass, C42-48 TAG content: 54.4% by mass, iodine value: 23, melting point: 37 .0° C.) was obtained.
In the transesterification reaction, according to a conventional method, the raw material fat is sufficiently dried, 0.2% by mass of sodium methoxide is added to the raw material fat, and then the reaction is performed while stirring at 120 ° C. for 0.5 hours under reduced pressure. gone. The transesterification reaction was terminated by adding a 50% by weight aqueous citric acid solution for neutralization. After completion of the transesterification reaction, the oil was washed three times with an equal amount of hot water, dehydrated and dried, and decolorized and deodorized by a conventional method to obtain a transesterified fat.

[Production of fat A2]
50 parts by mass of palm kernel olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stearin (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) were mixed. The obtained mixed oil was subjected to a random transesterification reaction, and then hydrogenated until the iodine value became 2 or less to obtain fat A2 (straight-chain saturated fatty acid content of 12 to 14 carbon atoms: 27.4 mass%, lauric acid content: 20.3 mass%, palmitic acid content: 33.5 mass%, stearic acid content: 34.9 mass%, unsaturated fatty acid content: 0.3 mass%, number of carbon atoms Fatty acid content of 20 or more: 0.6% by mass, palmitic acid/stearic acid: 0.96, unsaturated fatty acid/stearic acid: 0.01, trans fatty acid content: 0% by mass, C42-48 TAG content: 54 .4% by weight, iodine value: less than 1, melting point: 47.8° C.).
The transesterification reaction was carried out in the same manner as for fat A1.
The hydrogenation reaction was carried out using a nickel catalyst at 160 to 200° C. until the iodine value became 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed to obtain an extremely hardened oil.

[Production of fat B1]
60 parts by weight of palm oil (iodine value: 51, fatty acid content of 16 or more carbon atoms: 98.5% by weight) and 40 parts by weight of palm kernel oil (lauric acid content: 47.1% by weight) were mixed. By performing a random transesterification reaction on the obtained mixed oil, fat B1 (content of linear saturated fatty acid having 12 to 14 carbon atoms: 26.0% by mass, lauric acid content: 18.8% by mass, palmitate Acid content: 29.9% by mass, stearic acid content: 3.7% by mass, unsaturated fatty acid content: 37.6% by mass, fatty acid content of 20 or more carbon atoms: 0.6% by mass, palmitic acid / stearic acid: 8.08, trans fatty acid content: 0.6% by mass, C42-48 TAG content: 57.1% by mass, iodine value: 39, melting point: 30.0°C).
The transesterification reaction was carried out in the same manner as for fat A1.

[Production of fat b1]
Palm olein (iodine value: 56) was subjected to a random transesterification reaction to obtain oil b1 (straight-chain saturated fatty acid content of 12 to 14 carbon atoms: 1.6% by mass, lauric acid content: 0.5% by mass. %, palmitic acid content: 40.8% by mass, stearic acid content: 4.7% by mass, unsaturated fatty acid content: 52.4% by mass, fatty acid content of 20 or more carbon atoms: 0.6% by mass , palmitic acid/stearic acid: 8.76, trans fatty acid content: 0.5% by mass, C42-48 TAG content: 10.1% by mass, iodine value: 56, melting point: 41.2°C).
The transesterification reaction was carried out in the same manner as for fat A1.

[Oil C1]
The rapeseed oil was designated as fat C1 (property at 20°C: liquid, unsaturated fatty acid content: 92.5% by mass, trans fatty acid content: 1.4% by mass).

[Oil D1]
Hydrogenated coconut oil is fat D1 (straight-chain saturated fatty acid content of 12 to 14 carbon atoms: 67.0% by mass, lauric acid content: 47.9% by mass, unsaturated fatty acid content: 0% by mass, trans Fatty acid content: 0% by mass, iodine value: 0).

[Oil E1]
Palm middle melting point (iodine value: 45) fat E1 (straight chain saturated fatty acid content of 12 to 14 carbon atoms: 1.2% by mass, palmitic acid content: 47.8% by mass, stearic acid content: 5 .1 mass %, unsaturated fatty acid content: 45.2 mass %, palmitic acid/stearic acid: 9.37, trans fatty acid content: 0.2 mass %).

[Oil E2]
Palm oil (iodine value: 51) was added to fat E2 (straight-chain saturated fatty acid content of 12 to 14 carbon atoms: 1.5% by mass, palmitic acid content: 44.3% by mass, stearic acid content: 4.5 mass %, unsaturated fatty acid content: 49.2 mass %, palmitic acid/stearic acid: 9.84 mass %, trans fatty acid content: 0.3 mass %).

[Production of margarine for kneading]
An oil phase and an aqueous phase were prepared according to the formulations shown in Tables 1 and 2, and the aqueous phase was mixed with the oil phase for emulsification. The emulsion was rapidly cooled and kneaded to produce kneading margarines of Examples 1 to 7 and Comparative Examples 1 and 2.

[Evaluation 1 of margarine for kneading]
Following steps 1 to 6, X was the amount of added whole egg until the oil and fat were separated from the whole egg, and the egg absorption rate was calculated by the following formula. When the egg absorption rate was 100% or more, it was judged that the margarine for kneading had excellent egg absorption.
1. From the previous day, 250 g of the fat and oil composition and 250 g of white sugar were adjusted to 20°C.
2. The temperature of the whole egg is adjusted to 20°C from the previous day.
3. Using a Hobart mixer (N-50, manufactured by Hobart Japan Co., Ltd.), the oil and fat composition and the sieved white sugar are stirred at medium speed until the specific gravity becomes 0.75.
4. 50 g whole eggs are added in portions over 30 seconds at medium speed.
5. After adding 50 g of whole egg, stir at medium speed for 30 seconds, and check the state of the mixture.
6. The operations 4 and 5 are repeated until the fat and the whole egg are separated.

Egg absorption rate (%) = X/250 x 100

[Evaluation 2 of margarine for kneading]
A pound cake dough was produced by the sugar batter method by blending 100 parts by mass of wheat flour, 100 parts by mass of margarine for kneading, 100 parts by mass of whole eggs, 100 parts by mass of white sugar, and 0.5 parts by mass of baking powder. The pound cake dough was prepared and baked in an oven (top heat temperature: 180°C, bottom heat temperature: 160°C, time: 52 minutes) to produce a pound cake. The texture of the obtained pound cake was evaluated according to the following method. The results are shown in Tables 1-2.

<Texture>
The pound cake three days after baking was eaten by a panel of five experts and scored according to the following criteria. As for the evaluation results, when the evaluation of the average point was A or B, it was judged that the food texture was good. The expert panel that evaluated the texture of the pound cake received regular training in sensory evaluation of the texture of the food, and there was little individual difference in the results of the sensory evaluation of the texture of the food.
2 points: It is very moist and melts in the mouth very well.
1 point: It is moist and melts well in the mouth.
0 point: Dryness is observed and meltability in the mouth is not so good.
<Average score>
A: 1.5 points or more B: 1.0 points or more and less than 1.5 points C: Less than 1.0 points

The margarines for kneading in Examples had excellent egg absorbency. Moreover, the pound cakes produced using the margarines for kneading in the examples had a good texture.
On the other hand, the margarine for kneading in the comparative example did not have excellent egg absorbing properties. Moreover, the pound cake produced using the kneading margarine of the comparative example did not have a good texture.

Claims (9)

2 to 10% by mass of the following fat A, 20 to 55 % by mass of the following fat B , 7 to 20% by mass of the following fat C, and 20 to 60% by mass of the following fat E in the total fat content in the fat composition An oil and fat composition for kneading .
Fats A: Fats satisfying the following conditions (A1) to (A8) and (A10) .
(A1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Contains 3 to 45% by mass of stearic acid as a constituent fatty acid.
(A4) Contains 28% by mass or less of unsaturated fatty acids as constituent fatty acids.
(A5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(A6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 0.3 to 5.0.
(A7) Contains 40-65% by mass of C42-48TAG.
(A8) The iodine value is 30 or less.
(A10) Contains 13 to 30% by mass of lauric acid as a constituent fatty acid.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Containing 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Contains less than 10% by mass of stearic acid as a constituent fatty acid.
(B4) Containing 30 to 50% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) Contains less than 2% by mass of fatty acids having 20 or more carbon atoms as constituent fatty acids.
(B6) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 5.5 to 12.0.
(B7) Contains 40-70% by mass of C42-48TAG.
(B8) an iodine value of 32-50;
Fat C: Fat that satisfies the following conditions (C1) to (C2).
(C1) Liquid at 20°C.
(C2) Containing 70% by mass or more of unsaturated fatty acids as constituent fatty acids.
In the above conditions, C42-48 TAG refers to triglycerides in which the total carbon number of constituent fatty acid residues is 42-48.
Fat E: Fat that satisfies the following conditions (E1) to (E4).
(E1) Contains 30 to 65% by mass of palmitic acid as a constituent fatty acid.
(E2) Contains 15% by mass or less of stearic acid as a constituent fatty acid.
(E3) The palmitic acid content relative to the stearic acid content of the constituent fatty acids is 6.0 or more.
(E4) Containing 30 to 65% by mass of unsaturated fatty acids as constituent fatty acids. The oil and fat composition for kneading according to claim 1, wherein the oil and fat A has an iodine value of 5 to 30 in the condition (A8). The fat and oil composition for kneading according to claim 1, wherein the fat and oil A satisfies the following condition (A9).
(A9) Melting point is 38 to 55°C. The oil and fat composition for kneading according to any one of claims 1 to 3, which contains a dairy product. The oil and fat composition for kneading is 80 to 120 parts by mass of the oil and fat composition with respect to 100 parts by mass of flour, and 100 to 160 parts by mass of eggs are blended with 100 parts by mass of the oil and fat composition. The oil-and-fat composition for kneading according to any one of claims 1 to 4, which is used for producing dough for bakery foods. A dough for bakery food, into which the oil-and-fat composition for kneading according to any one of claims 1 to 5 is kneaded . The bakery food dough contains 80 parts by mass to 120 parts by mass of the oil composition per 100 parts by mass of flour, and 100 parts by mass to 160 parts by mass of eggs per 100 parts by mass of the oil composition . 7. The bakery food dough according to item 6 . A bakery food product obtained by baking the bakery food dough according to claim 6 or 7 . 9. The bakery food product according to claim 8, wherein said bakery food product is butter cake.