JPWO2018174203A1 - Powdered fat composition for confectionery and bread - Google Patents

Abstract

An object of the present invention is to provide a confectionery / bread which is equal to or more than the case of using only ordinary solid fat, even when used alone or in combination with liquid oil and / or solid fat, An object of the present invention is to provide a powdered fat or oil composition for confectionery and bread. The present invention is a powdered oil and fat composition for confectionery and bread, which contains the powdered oil and fat composition satisfying the following condition (a). (A) A powdery fat or oil composition containing a fat or oil component containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is 10 to 10. 22; wherein the fat component comprises β-type fat, the particles of the powdered fat composition have a plate-like shape, and the loose bulk density of the powdered fat composition is 0.05 to 0. 6 g / cm3.

Description

The present invention provides a confectionery product that can produce confectionery / breads equivalent to or more than those obtained when only ordinary solid fat is used, even when used alone or in combination with liquid oil and / or solid fat. The present invention relates to a powdered fat or oil composition for bread, a confectionery / bread produced using the fat / oil composition, a method for producing the confectionery / bread, or the like.
Priority is claimed on Japanese Patent Application No. 2017-56753 filed on March 23, 2017, the content of which is incorporated herein by reference.

  In the production of confectionery and bread, solid fats such as butter and margarine are usually used, and liquid oils such as salad oil are rarely used. For example, confectioneries and breads produced using salad oil instead of butter may have a slightly rough texture, a poor melting in the mouth, a poor flavor, or even poor performance. The reason why solid fats are commonly used in the field of confectionery and baking is to utilize the plasticity of fats and oils. That is, since plastic fats and oils can change shape, for example, in bread dough, the bread dough spreads along the gluten film to facilitate the handling of the bread dough, and the bread dough during fermentation also grows easily. On the other hand, when bread is manufactured using only liquid oil, the liquid oil does not have plasticity of fats and oils, so it is difficult to adsorb to the gluten film, and the extensibility of bread dough deteriorates. Further, there is a problem that carbon dioxide generated during fermentation leaks out of the bread dough, and it is difficult to obtain a dough with a sense of volume. Therefore, in the field of confectionery and baking, the use of liquid oil has not progressed much at present.

  However, if liquid oil can be easily used in the confectionery and bakery field, various merits can be considered. For example, in the case of solid fat, since the hardness changes depending on the temperature, when adding as a part of raw materials, a time-consuming temperature adjustment step (usually 18 to 22 ° C.) is provided to make the hardness constant. Must be added. On the other hand, in the case of liquid oil, since the hardness does not change with temperature, a troublesome temperature control step can be omitted. In addition, liquid oil has more types and richer flavors than solid fats, so it is possible to create confectionery and breads with various flavors and tastes, and to diversify consumer preferences. I can fully respond.

  Therefore, various methods for producing confectionery and bread using liquid oil instead of solid fat have been studied. For example, Patent Literature 1 proposes a liquid fat and oil composition for confectionery and bread containing 20 to 95% by mass of soft fractionated palm oil and 5 to 80% by mass of triglycerides containing medium-chain fatty acids. Patent Document 2 discloses a liquid fat and oil composition for confectionery and bread containing 1 to 8% by mass of at least one selected from vegetable sterols and vegetable sterol esters, and 20 to 99% by mass of palm fractionated soft oil. Things have been suggested. Use of such a liquid oil / fat composition provides a quick melt of the mouth, and a tasting confectionery / bread, but there is room for further improvement in the texture, melt of the mouth, taste and aroma, etc. . In addition, it could not be said that it sufficiently responded to the diversification of consumer preferences.

Japanese Patent No. 4925459 Japanese Patent No. 4925460

  The present invention provides a confectionery product that can produce confectionery / breads equivalent to or more than those produced using only ordinary solid fat, even when used alone or in combination with liquid oil and / or solid fat. An object is to provide a powdered fat or oil composition for bread.

  The present inventors have conducted intensive studies on a method for producing confectionery and bread using liquid oil. As a result, by using a powdered oil and fat composition satisfying specific conditions, the present invention can be used alone or together with liquid oil and / or solid fat. The present inventors have found that confectionery / breads equivalent to or more than those produced by using only ordinary solid fat can be produced even if only ordinary solid fat is used, thus completing the present invention. That is, the present invention can include the following aspects.

[1] A powdered fat and oil composition for confectionery and bread, comprising a powdered fat and oil composition satisfying the following condition (a):
(A) A powdery fat or oil composition containing a fat or oil component containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions of glycerin, wherein the carbon number x is An integer selected from 10 to 22, wherein the fat component contains β-type fat, the particles of the powdery fat composition have a plate-like shape, and the loose bulk density of the powdery fat composition is is a 0.05~0.6g / cm ^3.
[2] The powdered fat or oil composition for confectionery or bakery according to [1], wherein the fat or oil component comprises a β-type fat or oil.
[3] The powdered fat or oil composition for confectionery or bakery according to [1] or [2], wherein the XXX-type triglyceride contains 50% by mass or more when the total mass of the fat and oil component is 100% by mass.
[4] The powdered fat or oil composition for confectionery or bakery according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The powdered fat or oil for baking confectionery according to any one of [1] to [4], wherein the powdery fat or oil composition has a loose bulk density of 0.1 to 0.4 g / cm ^3. Composition.
[6] The confectionery product according to any one of [1] to [5], wherein the powdery fat or oil composition has an aspect ratio (2) of 2.5 or more. Powdered fat and oil composition for bread.
[7] The powdery fat or oil composition contains a β-type fat or oil obtained by cooling and solidifying a raw material of the fat or oil composition containing XXX type triglyceride at a cooling temperature or higher obtained from the following formula, [1] The powdered fat or oil composition for confectionery and bakery products according to any one of the items [6] to [6].
Cooling temperature (° C) = carbon number x × 6.6-68
[8] The β-type fat or oil obtained by cooling and solidifying the powdery fat or oil composition at a temperature equal to or higher than the melting point of the α-type fat or oil corresponding to the β-type fat, by keeping the fat or oil composition raw material containing XXX type triglyceride. The powdered fat or oil composition for confectionery and bread according to any one of [1] to [7], comprising:
[9] The powdered fat or oil composition for confectionery or bakery according to any one of [1] to [8], wherein the powdery powdered oil or fat composition has an average particle size of 20 μm or less.
[10] A confectionery / bread containing the powdered fat or oil composition for confectionery / bread according to any one of [1] to [9] as a raw material.
[11] The confectionery / bread according to [10], wherein the confectionery / baking powder / fat composition is contained in an amount of 0.1 to 40 parts by mass with respect to 100 parts by mass of flour in the raw material.
[12] In the confectionery / bread production process, the confectionery / bread-based confectionery / bread powder / fat composition according to any one of [1] to [9] is incorporated into the raw materials. Production method.
[13] The method for producing confectionery and bread according to [12], wherein 0.1 to 40 parts by mass of the powdered fat or oil composition for confectionery / baking is mixed with 100 parts by mass of flour in the raw material.
[14] A quality improving agent for confectionery and bakery products, comprising the powdered fat or oil composition for confectionery and bakery products according to any one of [1] to [9] as an active ingredient.

  According to the present invention, by using a powdered fat or oil composition for confectionery and bakery satisfying specific conditions as a part of raw materials of confectionery and bread, it can be used alone or in combination with liquid oil and / or solid fat. It is possible to produce confectioneries / breads which are equal to or more than those obtained when only normal solid fat is used. Furthermore, since the present invention allows the liquid oil to be used easily, unlike the case where only solid fat is used, it is possible to omit a time-consuming step of adjusting the temperature of the fat and oil, and as a result, confectionery and breads The production efficiency can be increased and the production cost can be reduced. In addition, since liquid oils having various flavors can be easily used, it is possible to manufacture completely new confectionery and breads utilizing various flavors and tastes of liquid oils, and to provide consumers with a variety of flavors. It can respond to diversification of taste. Furthermore, by applying the powdered fat or oil composition for confectionery and baking to cakes, it is possible to improve the foaming properties of the dough and prevent the dough from adhering to the paper pattern. Also, by applying the powdered fat or oil composition for confectionery baking to a pie, compared to a dough using a normal solid fat, the floating of the finished pie is improved, and the crunchy texture is improved. Can also.

It is an external appearance photograph of the bread of Examples 1-3 of this invention, and Comparative Example 1. It is a photograph of the adhesion state of the sponge cake of Example 4 of this invention and the comparative example 3 to the pattern paper. It is an external appearance photograph of chiffon cake of Examples 5-6 of this invention, and Comparative Example 4. It is an internal phase photograph of the pie of Examples 7-9 of this invention, and Comparative Example 5. It is a photograph of the appearance of the powdered fat and oil composition (β-type fat and oil) of Production Example 7 of the present invention. It is a photograph of the appearance of the powdered fat and oil composition (β-type fat and oil) of Production Example 7 of the present invention. It is an external appearance photograph of the fats-and-oils composition (alpha type fats and oils) of the manufacture comparative example 3 of this invention. It is a microscope photograph of the powdered fats and oils composition (beta-type fats and oils) of Production Example 7 of the present invention. It is a microscope picture of the fats-and-oils composition (alpha-type fats and oils) of the manufacture comparative example 3 of this invention. FIG. 7 is an X-ray diffraction diagram of the powdered fat or oil composition (β-type fat or oil) of Production Example 7 of the present invention. It is an X-ray-diffraction figure of the fats-and-oils composition (alpha-type fats and oils) of the manufacture comparative example 3 of this invention. It is the figure which showed typically the micrograph when the powdered fat composition was made to adhere to the core material surface. In the figure, A is a core substance, B is a powdered oil and fat composition, and the length of the line segment ab (the length in the vertical direction from the adhering surface of the particles adhering to the surface of the core substance) is as follows. This is the thickness value. In a microphotograph (1500 times) of the powdered oil or fat composition A adhered on the surface of the glass beads, the portion measured as the particle thickness is indicated by straight lines (two places). It is a microscope photograph (100 times) of powdered fats and oils composition A. It is a microscope picture (300 times) of powdered fats and oils composition A. It is a photograph of the external appearance of the powdered fat composition before a grinding | pulverization (Production Example 21). It is an electron micrograph (200 times) of the powdered fat composition before a grinding | pulverization (Production Example 21). It is an electron micrograph (1) (1000 times) of a powdered fat composition (Production Example 21). It is an electron micrograph (2) (1000 times) of a powdered fat composition (Production Example 21).

Hereinafter, the "confectionery / breads" of the present invention will be described step by step.
<Sweets / Bread>
The "confectionery / breads" of the present invention contains and uses a powdered oil or fat composition for confectionery / bread described below as a raw material. In the “confectionery / breads” of the present invention, “confectionery” is not particularly limited as long as it is a confection using flour such as flour. For example, bun, steamed kan, castella, dorayaki, imagawa-yaki, taiyaki, kintsuba, waffle, chestnut bun, moon cake, bolo, yatsuhashi, senbei, karinto, donut, sponge cake, roll cake, angel cake, pound cake, Baumkuchen, fruit cake, Madeleine, cream puff, eclair, millefeuille, apple pie, tart, biscuit, cookies, crackers, pretzels, wafers, snacks, pies, crepes, souffles, veneers and the like. Particularly, a pound cake, a cookie, a sponge cake, and a pie are preferable.
The “breads” of the present invention are not particularly limited as long as they are made of flour such as flour, water, a fermentation material (yeast), and salt. Generally, the dough is manufactured by adding kneaded sugars, dairy products, eggs, additives, and the like, kneading the dough, and then baking the dough. For example, bread, cup bread, fruit bread, corn bread, butter roll, hamburger buns, French bread, roll bread, confectionery bread, steamed bread, sweet dough, dry bread, muffin, bagel, croissant, Danish pastry and the like can be mentioned. Particularly, bread, roll bread, and sweet bread are preferred.
In addition, the form of the above-mentioned "confectionery" or "bread" is not particularly limited, and may be any of those distributed at room temperature, those refrigerated, and those frozen.

<Powder fat composition for confectionery and bread>
The present invention relates to a powdered oil and fat composition for confectionery and bread, which contains a powdered oil and fat composition satisfying the following condition (a) (hereinafter, also simply referred to as “powdered oil and fat composition”).
(A) A powdered fat or oil composition containing a fat or oil component containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions of glycerin, wherein the carbon number x is 10 to 10. 22; wherein the fat component contains β-type fat, the particles of the powdered fat composition have a plate-like shape, and the loose bulk density of the powdered fat composition is 0.05 to 0.1. 6 g / cm ³ . The powdered oil and fat composition for confectionery and bakery of the present invention contains, in addition to the powdered oil and fat composition described above, optionally, other components such as emulsifiers, flavors, coloring agents, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin and the like. May be included.
The content of the powdered fat or oil composition satisfying the above condition (a) in the powdered fat or oil composition for confectionery / bakery is, for example, 50% by mass when the total mass of the powdered fat / oil for confectionery / bakery is 100% by mass. % Or less, preferably 60% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or less, for example, 100% by mass or less, preferably 99% by mass or less, more preferably The upper limit is 95% by mass or less. 100% by mass of the powdered fat or oil composition for confectionery and bread may be the powdered oil or fat composition satisfying the above condition (a). One or more kinds of the powdered fat or oil composition can be used, preferably one or two kinds, and more preferably one kind is used.

<Fat components>
The powdered fat or oil composition of the present invention contains a fat or oil component. The fat component contains at least a XXX type triglyceride and optionally other triglycerides.
The fat component contains a β-type fat. Here, β-type fats and oils are fats and oils composed of only β-type crystals which are one of the polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β′-type fats and α-type fats and oils, and β′-type fats and oils are fats and oils composed of only β′-type crystals, which are one of the polymorphs of fats and oils. α-type fats and oils are fats and oils composed of only α-type crystals, which are one of the polymorphs of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type and a triclinic parallel type, which are called α-type, β′-type and β-type, respectively. The melting point of each polymorph increases in the order of α, β ′, and β, and the melting point of each polymorph varies depending on the type of the fatty acid residue X having x carbon atoms. The melting point (° C.) of each polymorph in the case of trilaurin, trimyristin, tripalmitin, tristearin, triarachidine, and tribehenin. Table 1 was created based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids", Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded off to one decimal place. Further, if the composition of the fat and oil and the melting point of each polymorph are known, it can be detected at least whether or not β-type fat or oil exists in the fat or oil.

A common technique for identifying these polymorphs is X-ray diffraction, where the diffraction conditions are given by the following Bragg equation:
2d sin θ = nλ (n = 1, 2, 3,...)
A diffraction peak appears at a position satisfying this equation. Here, d is the lattice constant, θ is the diffraction (incident) angle, λ is the wavelength of the X-ray, and n is a natural number. From the diffraction peak 2θ = 16 to 27 ° corresponding to the short plane interval, information on packing (sublattice) of the side surface in the crystal can be obtained, and the polymorph can be identified. In particular, in the case of triacylglycerol, a β-type characteristic peak appears at 2θ = 19, 23, or 24 ° (around 4.6 °, 3.9 °, or 3.8 °) and α at 21 ° (4.2 °). A characteristic peak of the type appears. Note that the X-ray diffraction measurement is performed using, for example, an X-ray diffractometer (Rigaku Corporation, sample horizontal X-ray diffractometer UItima IV) maintained at 20 ° C. As a light source for X-rays, CuKα rays (1.54 °) are most often used.

  Further, the crystalline polymorph of the fat or oil can also be predicted by a differential scanning calorimetry (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by raising the temperature to 100 ° C. at a rate of 10 ° C./min by a differential scanning calorimeter (manufactured by SII Nano Technology Co., Ltd., part number BSC6220). This is performed by predicting the crystal structure of the fat or oil.

  Here, the fat component may be a component containing a β-type fat or a component containing a β-type fat as a main component (more than 50% by mass). In a preferred embodiment, the fat component is substantially composed of a β-type fat or oil. In a more preferred embodiment, the fat component is composed of a β-type fat, and in a particularly preferred embodiment, the fat component is composed of only a β-type fat. The case where all of the above fats and oils components are β-type fats and oils is a case where α-type fats and / or β′-type fats and oils are not detected by the differential scanning calorimetry. In another preferred embodiment, the fat or oil component (or the powdered fat or oil composition containing the fat or oil component) has a diffraction peak around 4.5 to 4.7 °, preferably around 4.6 ° in X-ray diffraction measurement. In the case where there is no X-ray diffraction peak in the short plane interval of the α-type fats and / or β′-type fats and fats in Table 1, especially when there is no diffraction peak around 4.2 °, the above-mentioned fat and oil component also All can be determined to be β-type fats and oils. As a further aspect of the present invention, it is preferable that all the fat components are β-type fats and oils, and other α-type fats and β′-type fats and oils may be contained. Here, the fact that the fat component in the present invention contains “β-type fat” and the index of the relative amount of β-type fat to α-type fat + β-type fat are the characteristic peaks of β-type among the X-ray diffraction peaks. Intensity ratio between α and characteristic peak of α type: [intensity of characteristic peak of β type / (intensity of characteristic peak of α type + intensity of characteristic peak of β type)] (hereinafter also referred to as peak intensity ratio). ) Can be assumed. Specifically, based on the above-mentioned knowledge on the X-ray diffraction measurement, a peak intensity of 2θ = 19 ° (4.6 °) which is a β-type characteristic peak and a 2θ = 21 which is a α-type characteristic peak are obtained. By calculating the ratio of the peak intensity at ° (4.2 °): 19 ° / (19 ° + 21 °) [4.6 ° / (4.6 ° + 4.2 °)], the β-fat of the above fat / oil component is calculated. It can be understood that “including β-type fats and oils” is used as an index indicating the abundance. In the present invention, it is preferable that all the fat components are β-type fats (that is, peak intensity ratio = 1). For example, the lower limit of the peak intensity ratio is, for example, 0.4 or more, preferably 0.1% or more. It is suitably at least 5, more preferably at least 0.6, further preferably at least 0.7, particularly preferably at least 0.75, particularly preferably at least 0.8. When the peak intensity is 0.4 or more, it can be regarded that the main component of the β-type fat or oil is more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less. And so on. The peak intensity ratio may be any one of the lower limit and the upper limit or any combination thereof.

<XXX type triglyceride>
The fat component of the present invention contains one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and the fatty acid residues X are the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, and further preferably selected from 16 to 18. Integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include, but are not limited to, residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. More preferably, the fatty acid is lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, further preferably, myristic acid, palmitic acid, stearic acid, and arachidic acid, particularly preferably palmitic acid. Acid and stearic acid.
The content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and further preferably 80% by mass when the total mass of the fat and oil component is 100% by mass. The lower limit is not less than 100% by mass, for example, not more than 100% by mass, preferably not more than 99% by mass, and more preferably not more than 95% by mass. One or more types of XXX-type triglycerides can be used, preferably one or two types, and more preferably one type. When there are two or more XXX-type triglycerides, the total value is the content of the XXX-type triglycerides.

<Other triglycerides>
The oil and fat component of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired. Other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats or oils. Examples of the synthetic fats and oils include glyceryl tricaprylate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.

<Other ingredients>
The powdered fat or oil composition of the present invention may contain other components such as an emulsifier, a fragrance, a coloring agent, skim milk powder, whole fat milk powder, cocoa powder, sugar, and dextrin, in addition to the fat and oil components such as the triglyceride. Good. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. Is 0 to 65% by mass, more preferably 0 to 30% by mass. As for the other components, 90% by mass or more of the powder is preferably a powder having an average particle diameter of 1000 μm or less, and more preferably a powder having an average particle diameter of 500 μm or less. Here, the average particle size is a value (d50) measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, the preferred powdered fat or oil composition of the present invention preferably comprises substantially only the above fat or oil component, and the fat or oil component preferably comprises substantially only triglyceride. Further, "substantially" means that the component other than the fat component contained in the fat composition or the component other than triglyceride contained in the fat component is defined as 100% by mass of the powdered fat composition or the fat component. For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Characteristics of powdered fat and oil composition>
The powdered oil or fat composition of the present invention is a powdery solid at normal temperature (20 ° C.).
The loose bulk density of the powdered fat or oil composition of the present invention is, for example, when substantially consisting of only the fat or oil component, is 0.05 to 0.6 g / cm ³ , preferably 0.1 to 0.5 g / cm ³ , It is more preferably 0.1 to 0.4 g / cm ³ or 0.15 to 0.4 g / cm ³ , and still more preferably 0.2 to 0.3 g / cm ³ . Here, the “loose bulk density” is the packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured, for example, by dropping an appropriate amount of the powdered oil and fat composition into a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the measuring cylinder, and loosely filling the measuring cylinder. It can be determined by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered fat or oil composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring device of Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm above the upper opening of the receiver (a 100-mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample raised from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
It is preferable to perform the measurement three times and take the average value.

Further, the loose bulk density can also be measured by the following method.
The loose bulk density (g / cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, a sample is charged into a powder tester, the upper chute in which the sample is charged is vibrated, and the sample is dropped into a lower measuring cup by natural fall. The sample raised from the measuring cup is scraped off, and the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver is weighed, and the loose bulk density is determined from the following equation.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
Further, an appropriate amount of the powdered oil and fat composition was dropped into a measuring cylinder having an inner diameter of 15 mm × 25 mL from above about 2 cm from the upper opening end of the measuring cylinder and loosely filled, and the filled mass (g) was measured and the capacity (mL) ) Is read, and the mass (g) of the powdered fat or oil composition per 1 mL is calculated.

In addition, the powdery fat or oil composition of the present invention has a particle shape of a plate shape, for example, 0.5 to 200 μm, preferably 1 to 100 μm, more preferably 1 to 60 μm, particularly preferably 1 to 60 μm. It has an average particle size (effective diameter) of 30 μm, particularly more preferably 20 μm or less, particularly still more preferably 1 to 20 μm. Here, the average particle diameter (effective diameter) is a value (d50) measured by a laser diffraction scattering method (ISO133201, ISO9276-1) using a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.).
The effective diameter means the spherical particle size when the actually measured diffraction pattern of the crystal to be measured conforms to the theoretical diffraction pattern obtained assuming a spherical shape. As described above, in the case of the laser diffraction scattering method, since the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape and the actually measured diffraction pattern, even if the measurement target has a plate shape. The same principle can be used to measure a spherical shape. Here, the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably an aspect ratio of 1.2 or more, further preferably 1.2 to 3.0, and particularly preferably, The aspect ratio is 1.3 to 2.5, particularly preferably 1.4 to 2.0. Here, the aspect ratio is defined as a ratio of the length of the long side to the length of the short side of the particle figure, which is surrounded by a rectangle circumscribing the particle figure so as to minimize the area. When the particles have a spherical shape, the aspect ratio is smaller than 1.1. In the prior art, the method of directly dissolving and directly dissolving fats and oils having a high solid fat content at room temperature such as extremely hardened oils, the particles of the powdered fat or oil composition have a spherical shape due to surface tension, and the aspect ratio is less than 1.1. Become. The aspect ratio is measured, for example, by directly observing an optical microscope or a scanning electron microscope or the like, by measuring the length in the long axis direction and the length in the short axis direction of the arbitrarily selected particles. It can be obtained as an average value of the numbers.

Another feature of the powdered fat or oil composition of the present invention can be expressed using the aspect ratio (2) of the particles.
The aspect ratio (2) in the present invention is a value obtained by dividing the major axis of the particle by the thickness [= major axis / thickness].
When the particles are perfectly spherical, the value of the aspect ratio (2) is 1 [= 1/1], and the value of the aspect ratio (2) increases as the degree of flatness of the particles increases (the thickness decreases). Becomes larger.
The aspect ratio (2) of the particles can be measured, for example, by the following methods (a) and (b).
(A) When the long diameter and thickness of each particle can be measured from the electron micrograph of the particle, the long diameter and the thickness (length and width) of each particle in the electron micrograph are measured. Measurement is performed to determine the aspect ratio (2) for each particle, and the average value is defined as the particle aspect ratio (2).
For example, this measurement method can be used when the particles are spherical.
(B) When the long diameter or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate shape, each of the particles in the electron micrograph is Although the major axis of a particle can be measured, the thickness is often not visible in a photograph, and it is difficult to directly measure the thickness from a photograph.
In such a case, the particles are attached to the surface of a core material such as glass beads, an electron micrograph is taken, and the vertical length from the attachment surface of the particles attached to the core material surface is defined as the thickness of the particles. Measure and use this value as the thickness.
This is described with reference to the schematic diagram of FIG. 12. In FIG. 12, A is a core material, B is a particle for measuring the aspect ratio (2), and the length of the line segment ab (from the surface of the particle adhering to the core material surface) Is the value of the thickness of this particle.
As the value of the major axis, an average particle diameter (d50) measured based on the laser diffraction scattering method described above is used.
The aspect ratio (2) [= major axis / thickness] can be determined from the values of the major axis and the thickness measured in this way.

  The aspect ratio (2) of the particles of the powdered fat or oil composition of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, and even more preferably. 3-20, particularly preferably 3-15.

<Method for producing powdered oil / fat composition>
The powdered fat or oil composition of the present invention is prepared by melting a fat or oil composition raw material containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions of glycerin, and bringing the raw material to a specific cooling temperature. By keeping and cooling and solidifying, a powdery oil / fat composition (powder oil / fat composition) can be obtained without using special processing means such as spraying or mechanical pulverization with a pulverizer such as a mill. More specifically, (a) preparing a fat / oil composition raw material containing the XXX-type triglyceride, and optionally heating the fat / oil composition raw material obtained in step (a) as step (b), Dissolving the triglyceride contained in the raw material to obtain the molten fat / oil composition raw material; and (d) cooling and solidifying the fat / oil composition raw material to contain β-type fat / oil, the particle shape of which is plate-like. Is obtained. The solid material obtained after cooling may be subjected to a known pulverizing means such as a hammer mill or a cutter mill to produce the powdered fat or oil composition.

The cooling in the step (d) is performed, for example, at a temperature lower than the melting point of the β-type fat or oil of the fat or oil component contained in the molten fat or oil composition raw material, and the following formula:
Cooling temperature (° C) = carbon number x × 6.6-68
The cooling is performed at a temperature equal to or higher than the cooling temperature obtained from By cooling in such a temperature range, β-type fats and oils can be efficiently produced and fine crystals can be formed, so that a powdered fat and oil composition can be easily obtained. The term “fine” refers to a case where the primary particles (crystals having the smallest size) are, for example, 20 μm or less, preferably 15 μm or less, and more preferably 10 μm or less. Unless cooled in such a temperature range, β-type fats and oils are not generated, and solids having voids whose volume is larger than that of the fat or oil composition raw material may not be obtained. Furthermore, in the present invention, by cooling in such a temperature range, β-type fats and oils are generated in a stationary state, and the particles of the powdered fat and oil composition are formed into a plate-like shape. It is useful for specifying the powdered fat or oil composition of the present invention. As a preferable average particle size of the powdered fat or oil composition for confectionery and bakery of the present invention, for example, an average particle size of 20 μm or less can be mentioned. The method for measuring the average particle size is as described above. Furthermore, since fine particles of 20 μm or less are difficult to sense with human sensation, by using particles of 20 μm or less, a powdered oil or fat composition having a high melting point can be used in confectionery bread without giving a rough texture. Can be added.

The method for producing the powdered fat or oil composition will be described in more detail.
The powdered fat or oil composition of the present invention comprises the following steps:
(A) a step of preparing an oil / fat composition raw material containing XXX-type triglyceride,
(B) an optional step of arbitrarily heating the fat / oil composition raw material obtained in the step (a) to dissolve triglyceride contained in the fat / oil composition raw material to obtain the molten fat / oil composition raw material; (D) a step of cooling and solidifying the oil / fat composition raw material to obtain a powdered oil / fat composition containing β-type oil / fat and having a plate-like particle shape;
Can be produced.
Further, between the above steps (b) and (d), any step for promoting powder generation as step (c), for example, (c1) a seeding step, (c2) a tempering step, and / or (c3) A pre-cooling step may be included. Further, the powdered fat or oil composition obtained in the step (d) may be obtained by the step (e) of pulverizing a solid obtained after cooling in the step (d) to obtain a powdery fat or oil composition. Good. Hereinafter, the steps (a) to (e) will be described.

(A) Raw material preparing step The raw material of the fat and oil composition containing the XXX type triglyceride prepared in the step (a) is one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions of glycerin. It can be produced based on a method for producing a fat or oil such as a general XXX-type triglyceride containing, or can be easily obtained from the market. Here, the XXX type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat component, except for the crystalline polymorph. The raw material may contain β-type fat, for example, the content of β-type fat may be 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fats and oils disappear when the raw material is brought into a molten state by heating or the like, the raw material may be a raw material in a molten state. When the raw material is in a molten state, for example, being substantially free of β-type fats and oils is not limited to XXX-type triglycerides, but also means that substantially all fats and oils components are not β-type fats and oils, The presence of type fats and oils can be confirmed by the above-mentioned X-ray diffraction measurement, diffraction peaks caused by β type fats and oils, confirmation of β type fats and oils by differential scanning calorimetry, and the like. In the case of “substantially free of β-type fats and oils”, the abundance of β-type fats and oils is determined by the intensity ratio of the β-type characteristic peak and the α-type characteristic peak among the X-ray diffraction peaks [β-type characteristic] (Intensity of characteristic peak of α-type + intensity of characteristic peak of β-type)] (peak intensity ratio). The peak intensity ratio of the oil / fat composition raw material is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The fat or oil composition raw material may contain one or more kinds of XXX type triglycerides as described above, preferably one or two kinds, and more preferably one kind.
Specifically, for example, the XXX-type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. Examples of the method of directly synthesizing XXX type triglyceride include (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), and (ii) a method in which a carboxyl group of fatty acid X having x carbon atoms is an alkoxyl group. Reaction of fatty acid alkyl (eg, fatty acid methyl and fatty acid ethyl) combined with glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) fatty acid having x carbon atoms A method in which a fatty acid halide (for example, fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of X is substituted with halogen and glycerin is reacted under a basic catalyst (acid halide synthesis).
The XXX-type triglyceride can be produced by any of the above-mentioned methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using a fatty acid alkyl is preferred. Preferably, (i) direct ester synthesis is more preferred.

In order to produce the XXX-type triglyceride by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 moles of the fatty acid X or Y for 1 mole of glycerin, and to use 3 to 4 moles. Is more preferable.
The reaction temperature in the (i) direct ester synthesis of the XXX type triglyceride may be any temperature at which water generated by the esterification reaction can be removed from the system. For example, 120 ° C to 300 ° C is preferable, and 150 ° C to 270 ° C is preferable. More preferably, the temperature is 180 ° C to 250 ° C. By performing the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX type triglyceride, a catalyst that promotes the esterification reaction may be used. Examples of the catalyst include an acid catalyst and an alkoxide of an alkaline earth metal. The amount of the catalyst used is preferably about 0.001 to 1% by mass based on the total mass of the reaction raw materials.
In the (i) direct ester synthesis of the XXX type triglyceride, the catalyst and the unreacted material of the raw material are removed by performing a known purification treatment such as washing with water, alkali deacidification and / or deacidification under reduced pressure, and adsorption treatment after the reaction. can do. Further, by performing a decolorization / deodorization treatment, the obtained reaction product can be further purified.

  The amount of the XXX-type triglyceride contained in the fat or oil composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass when the total mass of all triglycerides contained in the raw material is 100% by mass. , More preferably 90 to 60% by mass. Still more preferably, it is 85 to 65% by mass.

<Other triglycerides>
As the other triglycerides used as the raw material of the fat and oil composition containing the XXX type triglyceride, various triglycerides may be included in addition to the XXX type triglyceride as long as the effects of the present invention are not impaired. As other triglycerides, for example, an X2Y triglyceride in which one of the fatty acid residues X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two of the fatty acid residues X of the XXX type triglyceride are substituted with a fatty acid residue Y XY2-type triglyceride and the like can be mentioned.
The amount of the other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass, when the total mass of the XXX type triglyceride is 100% by mass.

  In addition, instead of directly synthesizing the above-mentioned XXX-type triglyceride, a material obtained by subjecting a naturally-derived triglyceride composition to hydrogenation, transesterification, or fractionation may be used as the oil / fat composition raw material of the present invention. Examples of naturally occurring triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. In particular, preferred are hardened oils, partially hardened oils, and extremely hardened oils of these naturally occurring triglyceride compositions. More preferably, hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil are exemplified.

Furthermore, as a raw material of the oil / fat composition of the present invention, a commercially available triglyceride composition or synthetic oil / fat can be exemplified. For example, as the triglyceride composition, hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Oil & Fats Industry Co., Ltd.), and soybean extremely hardened oil (manufactured by Yokoseki Oil & Fats Industry Co., Ltd.) may be mentioned. it can. Examples of synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarakizine (manufactured by Tokyo Chemical Industry Co., Ltd.), and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.) Industrial Co., Ltd.).
In addition, extremely hardened palm oil can be used as a diglyceride diluting component because the content of the XXX type triglyceride is small.

<Other ingredients>
The raw material of the fat or oil composition may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water, in addition to the triglyceride. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the XXX type triglyceride is 100% by mass, 0 to 5% by mass, preferably, It is 0 to 2% by mass, more preferably 0 to 1% by mass.

When a plurality of components are contained, the fat or oil composition raw material may be arbitrarily mixed. The mixing may be performed by any known mixing method as long as a homogeneous reaction substrate can be obtained. For example, the mixing can be performed using a paddle mixer, an azihomo mixer, a disper mixer, or the like.
The mixing may be performed under heating if necessary. The heating is preferably performed at about the same temperature as the heating temperature in the step (b) described later, for example, at 50 to 120 ° C, preferably 60 to 100 ° C, more preferably 70 to 90 ° C, and further preferably 80 ° C. Is

(B) Step of Obtaining the Fat and Oil Composition in a Melted State Before the step (d), if the oil and fat composition raw material prepared in the step (a) is in a molten state at the time of preparation, it is heated. However, if it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the fat / oil composition raw material to obtain a molten fat / oil composition raw material.
Here, the heating of the fat or oil composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the fat or oil composition raw material, in particular, at a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C, preferably 75 to 150 ° C. The temperature is more preferably 80 to 100 ° C. The heating is suitably continued, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, and more preferably 0.5 to 1 hour.

(D) Step of cooling the molten fat / oil composition to obtain a powdered fat / oil composition The molten fat / oil composition raw material prepared in the above step (a) or (b) is further cooled and solidified to form β-form. A powdery fat or oil composition containing fats and oils and having a plate-like particle shape is formed.
Here, in order to “cool and solidify the molten fat / oil composition raw material”, as the upper limit of the cooling temperature, the molten fat / oil composition raw material is converted to a β-type fat / oil of the fat / oil component contained in the fat / oil composition raw material. It is necessary to keep the temperature below the melting point. “The temperature lower than the melting point of β-type fats and oils of the fat and oil component contained in the fat and oil composition raw material” means, for example, in the case of XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the melting point of β-type fats and oils is Since it is 74 ° C. (Table 1), the temperature is 1 to 30 ° C. lower than the melting point (ie, 44 to 73 ° C.), preferably 1 to 20 ° C. lower than the melting point (ie, 54 to 73 ° C.), and more preferably A temperature 1-15 ° C below the melting point (i.e. 59-73 ° C), particularly preferably 1 ° C, 2 ° C, 3 ° C, 4 ° C, 5 ° C, 6 ° C, 7 ° C, 8 ° C, 9 ° C or 10 ° C. Temperature.
More preferably, in order to obtain a β-type fat or oil, it is appropriate that the lower limit of the cooling temperature is maintained at or above the cooling temperature obtained from the following equation.
Cooling temperature (° C) = carbon number x × 6.6-68
(Wherein, the number of carbons x is the number of carbons x of the XXX type triglyceride contained in the fat or oil composition raw material)
The cooling temperature or higher is such that, in order to obtain a β-type fat or oil containing XXX-type triglyceride, when the fat or oil is crystallized, the cooling temperature is reduced to α-type fat or β′-type fat or oil other than β-type fat or oil. This is because it is necessary to set a temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
For example, when the XXX type triglyceride contained in the fat or oil composition raw material is an XXX type triglyceride having three stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of XXX type triglyceride having three stearic acid residues having 18 carbon atoms, the temperature at which “the raw material of the oil or fat composition in a molten state is cooled and solidified” is more preferably 50.8 ° C. or more and 72 ° C. or less. Become.
When the XXX type triglyceride is a mixture of two or more kinds, the lower limit value can be determined according to the cooling temperature of the smaller carbon number x. For example, the XXX type triglyceride contained in the fat or oil composition raw material is a mixture of the XXX type triglyceride having three palmitic acid residues having 16 carbon atoms and the XXX type triglyceride having three stearic acid residues having 18 carbon atoms. , The lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.

  In another embodiment, the lower limit of the cooling temperature is suitably a temperature of the melting point of the α-type fat or oil corresponding to the β-type fat or oil of the fat or oil composition raw material containing the XXX type triglyceride. For example, when the XXX-type triglyceride contained in the fat or oil composition raw material is an XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the XXX-type triglyceride having the three stearic acid residues is an α-type fat or oil of the XXX-type triglyceride. Has a melting point of 55 ° C. (Table 1), so that the temperature for “cooling and solidifying the oil and fat composition raw material in a molten state” in such a case is preferably 55 ° C. or more and 72 ° C. or less.

  As still another embodiment, the cooling of the oil or fat composition raw material in a molten state is performed, for example, when x is 10 to 12, the final temperature is preferably -2 to 46C, more preferably 12 to 44C, and further more preferably. It is performed by cooling to a temperature of 14 to 42 ° C. The final temperature in the cooling is, for example, when x is 13 or 14, preferably 24 to 56 ° C, more preferably 32 to 54 ° C, and still more preferably 40 to 52 ° C. When x is 15 or 16, Preferably it is 36-66 degreeC, More preferably, it is 44-64 degreeC, More preferably, it is 52-62 degreeC, When x is 17 or 18, Preferably it is 50-72 degreeC, More preferably, it is 54-70 degreeC, More preferably. It is preferably 58 to 68 ° C, and when x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, even more preferably 70 to 77 ° C, and when x is 21 or 22, Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, and still more preferably 74 to 80 ° C. At the final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.

(C) Powder Generation Acceleration Step Furthermore, before the step (d), between the above step (a) or (b) and (d), (c) as an optional step for accelerating powder generation, a step ( The melted fat or oil composition raw material used in d) may be subjected to a seeding method (c1), a tempering method (c2), and / or (c3) a precooling method. These optional steps (c1) to (c3) may be performed alone or in combination of a plurality of steps. Here, the interval between the step (a) or (b) and the step (d) is in the step (a) or (b), after the step (a) or (b), and in the step (d). The meaning includes that before and during step (d).
In the seeding method (c1) and the tempering method (c2), in the production of the powdered fat or oil composition of the present invention, in order to more surely turn the raw material of the fat or oil composition in a molten state into a powdery state, before cooling to the final temperature In addition, there is provided a method for promoting powder production for treating a raw material of a fat or oil composition in a molten state. Here, the seeding method (c1) is a method in which a component serving as a core (seed) of the powder is added in a small amount at the time of cooling the oil and fat composition raw material in a molten state to promote powdering. Specifically, for example, the XXX-type triglyceride having the same carbon number as the XXX-type triglyceride in the fat / oil composition raw material in the molten fat / oil composition raw material obtained in the step (b) is preferably 80% by mass or more. More preferably, an oil or fat powder containing 90% by mass or more is prepared as a core (seed) component. When cooling the oil or fat composition raw material in a molten state, the temperature of the oil or fat composition raw material reaches, for example, a final cooling temperature of ± 0 to + 10 ° C., preferably +5 to + 10 ° C. At that time, 0.1 to 1 part by mass, preferably 0.2 to 0.8 part by mass is added to 100 parts by mass of the oil and fat composition raw material in the molten state, thereby powdering the oil and fat composition. A way to promote.
In the tempering method (c2), the cooling of the oil and fat composition raw material in a molten state is performed at a temperature lower than the cooling temperature of the step (d), for example, 5 to 20 ° C. once before standing at the final cooling temperature. By cooling to a low temperature, preferably 7 to 15C lower temperature, more preferably about 10C lower temperature, preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes, powdering of the oil and fat composition is promoted. How to
Further, the pre-cooling method (c3) includes the XXX-type triglyceride before cooling the raw material of the oil and fat composition obtained in the step (a) or (b) in the step (d). A method of once cooling at a temperature between the temperature at which the fat / oil composition raw material is prepared and the cooling temperature at the time of cooling the fat / oil composition raw material, in other words, from the temperature in the molten state in step (a) or (b). This is a method of once pre-cooling at a temperature lower than the cooling temperature in step (d). (C3) Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat and oil composition raw material in step (d). The temperature higher than the cooling temperature in step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature in step (d), preferably a temperature higher than 3 to 30 ° C., more preferably a temperature higher than 4 to 30 ° C., More preferably, the temperature can be as high as about 5 to 10C. The lower the pre-cooling temperature is set, the shorter the main cooling time at the cooling temperature in step (d) can be. That is, unlike the seeding method and the tempering method, the pre-cooling method is a method that can promote the pulverization of the fat or oil composition only by gradually lowering the cooling temperature, and has a great advantage in the case of industrial production.

(E) Step of pulverizing the solid to obtain a powdered oil / fat composition The step of obtaining the powdered oil / fat composition by cooling in the step (d) is more specifically the step May be performed by the step (e) of pulverizing the powdery fat or oil composition.
More specifically, first, the fat or oil composition raw material is melted to obtain a molten fat or oil composition, and then cooled to form a solid having a void whose volume is increased more than that of the molten fat or oil composition raw material. . The fat or oil composition that has become a solid having voids can be pulverized by applying a slight impact, and the solid easily disintegrates into a powder.
Here, a means for applying a light impact is not particularly specified, but a method of giving a light vibration (impact) and shaking (unraveling) by shaking, sieving or the like is simple and preferable.
The solid may be crushed by a known crushing means. Examples of such pulverizing means include a hammer mill and a cutter mill.

<Content of powdered fat and oil composition for confectionery and bread contained in raw materials for confectionery and bread>
The powdered fat or oil composition for confectionery and bakery of the present invention is contained as a raw material on a “to flour” basis. That is, the content is preferably 0.1 to 40 parts by mass with respect to 100 parts by mass of the flour in the raw material of the confectionery / breads. More preferably, the content is 0.5 to 30 parts by mass, and still more preferably 1 to 25 parts by mass.
The desired effect of the present invention can be obtained by adding at least 0.1 part by mass or more of the powdered fat or oil composition for confectionery and bread according to the present invention to 100 parts by mass of flour in raw materials of confectionery and breads. In addition, if the powdered fat or oil composition for confectionery and bakery is contained in an amount of 40 parts by mass or less with respect to 100 parts by mass of flour, which is a raw material of confectionery and bread, there is no influence on the physical properties and texture of the dough. preferable.
The content of the powdered fat or oil composition for confectionery and bread is the same for the premix for confectionery and bread. However, in the confectionery / bread premix, it is blended with 100 parts by mass of flour in the raw material of the premix.
In addition, since the confectionery bakery powder oil composition may be melted by heat during the confectionery / bread manufacturing process, the confectionery bakery powder oil composition may be replaced with the confectionery bakery powder oil composition. It is also possible to add a fat or oil composition for bread. In this case, the content of the fat and oil composition for confectionery and bread is the same as defined for the powder and fat composition for confectionery and bread.

<Edible oils and fats contained in sweets and breads>
The confectionery / breads of the present invention can contain any edible fats and oils in addition to the powdered fat and oil composition for confectionery and bread. Such edible oils and fats include edible oil, margarine, fat spread, shortening and the like, and one or more of these can be used in combination. Raw materials for the edible oils and fats include, for example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, sal fat, monkey fractionated oil, illipe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, mixed oils thereof, and processed fats and oils can be used.
The amount of these edible fats and oils can be any amount as long as the effects of the present invention are not impaired. For example, the amount of edible fat in the confectionery / bread dough is 1 to 50 parts by mass with respect to 100 parts by mass of the confectionery / bread dough, in combination with the amount of the confectionery / bakery powdered fat / oil composition. Is preferably 1 to 40 parts by mass, and more preferably 1 to 30 parts by mass.

The present invention aims to produce a confectionery / bread that is equivalent to or more than the case of using only solid fat, even when used alone or in combination with liquid oil and / or solid fat. In the present invention, a liquid oil may be used as the edible oil or fat. The “liquid oil” in the present invention refers to an edible oil or fat having fluidity at 5 ° C. Specific examples of the liquid oil used in the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed fats and oils of these oils ( Interesterified oil, fractionated oil, hydrogenated oil, etc.).
The used amount of these liquid oils is represented by the mass ratio to the used amount of the powdered fat and oil composition for confectionery and bread of the present invention. Although there is no particular limitation, the ratio of the liquid oil: the powdered fat or oil composition for confectionery and bakery products is preferably 80:20 to 50:50 (mass ratio), and 75:25 to 55:45 (mass ratio). And more preferably 70:30 to 60:40 (mass ratio).
Further, in the present invention, it is preferable to use a flavor oil as the liquid oil in order to produce confectionery and bread having various flavors. Here, the flavor oil refers to a liquid oil having a taste, a liquid oil to which a flavor such as a flavor, or a flavor of a vegetable is added. Specific examples of the former include, for example, sesame oil, olive oil, peanut oil, coconut oil, and a mixture of two or more of these. Specific examples of the latter include, for example, butter flavor oil, leek oil, garlic oil, basil oil, pepper oil, and a mixture of two or more of these.
Moreover, the powdered fat or oil composition for confectionery and bread of the present invention can be used together with solid fat. The used amount of these solid fats is represented by the mass ratio to the used amount of the powdered fat and oil composition for confectionery and bread of the present invention. Although there is no particular limitation, the solid fat: powdered fat or oil composition for confectionery or bakery is preferably 80:20 to 0: 100 (mass ratio), and 70:30 to 10:90 (mass ratio). And more preferably 60:40 to 20:80 (mass ratio).

<Flour in confectionery and bread>
The flour contained in the confectionery / bread of the present invention is obtained by grinding cereal into a powdery form, and can be used without any particular limitation as long as it is usually added to the confectionery / bread dough. it can. The flour can be blended without any particular limitation as long as it is in a range that is usually blended in confectionery and bread dough. Specific examples of flour include, for example, wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, soy flour, potato flour, rye flour, buckwheat flour, and the like. Two or more kinds can be used as a mixture. The content of flour contained in the confectionery / bread of the present invention is not particularly limited, but is preferably 20 to 80 parts by mass, more preferably 20 to 70 parts by mass, based on 100 parts by mass of the confectionery / bread dough. And more preferably 30 to 60 parts by mass.

<Sugars in sweets and breads>
The confectionery / bread of the present invention preferably contains saccharides. As saccharides, for example, sucrose (sugar, powdered sugar, white sugar), glucose, starch syrup, honey, invert sugar and the like can be used. The content of sugars contained in the confectionery / bread of the present invention is not particularly limited, but is preferably 40 parts by mass or less based on 100 parts by mass of flour. It is more preferably 1 to 30 parts by mass, and still more preferably 1 to 25 parts by mass.

<Other ingredients in confectionery and bread>
In the confectionery / breads of the present invention, any raw material generally blended in confectionery / breads can be used without any particular limitation. Specifically, for example, dairy products such as skim milk, skim milk powder, milk, egg products such as eggs and frozen eggs, cocoa powder, chocolate, chocolate chips, caramel, cheese, nuts and honey, and processed products thereof Starches such as corn starch, potato starch, tapioca starch, rice starch and various modified starches, emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride and organic acid monoglyceride, vitamin A, vitamin B, Vitamins such as vitamin E and vitamin C, dextrin, oryzanol, iron, calcium, lecithin, coenzyme Q, yeast extract, amino acids, lemon sugar, various types of fruits such as pickled in western liquor, dried fruits, dried vegetables, fried fruits, fried vegetables, salt And seasonings such as seasonings and thickening polysaccharides It can be compounded perfume, water, fruit juice and vegetable juice, etc.

<Manufacturing method of confectionery and bread>
The confectionery / breads of the present invention can be produced by any one of the conventionally known confectionery / bread production processes, including the step of blending the powdered fat or oil composition for confectionery / bakery into the raw materials. it can. It is optional at what stage the powdered fat or oil composition for confectionery or bakery is blended, but specific examples include, first, the confectionery or bakery powdered fat or oil composition and liquid oil at the same time in cereal flour or other raw materials. And then mixing by appropriate means to prepare a dough. Also, once the dough is prepared by kneading the cereal flour and other raw materials, the powdered oil or fat composition for confectionery and bread can be put on the surface of the dough and then the liquid oil can be added. Further, a viscous liquid (slurry) is first formed by mixing the liquid oil and the powdered fat and oil composition for confectionery and bread, and this can be added to the dough material. In this case, the mass ratio of the liquid oil to the powdered fat or oil composition for confectionery and bakery is preferably the ratio defined above. The dough thus obtained has good workability in confectionery and baking, and is shaped and heated as usual to produce confectionery and bread. Further, when the liquid oil itself is not used, the powdered fat or oil composition for confectionery and bakery is added alone or together with solid fat to cereal flour or other raw materials and mixed by appropriate means to prepare dough. .
Among the confectionery / breads of the present invention, the confectionery, after forming the dough as described above, for example, using a heating means such as baking cooking by an oven or the like, microwave cooking by a microwave oven, or superheated steam cooking. The dough can be manufactured by heating.
Among the confectionery and breads of the present invention, breads are produced by using a production method such as a direct kneading method (straight method), a medium seed method, a liquid seed method, an all-in-mix method, and an old noodle method. . As the method for producing breads of the present invention, a medium seed method and a straight kneading method (straight method) are preferable. In the case of manufacturing by the sponge method, it is preferable to use flour, yeast, and water as sponge, and to use other materials (including the powdered fat and oil composition for confectionery and bread of the present invention) at the time of main kneading. For example, it is preferable to use 70% by mass of the flour as a middle grade and use the remaining 30% by mass at the time of main kneading. Then, it is preferable to use 40% by mass of the water based on the flour base as the middle grade, and to use the remaining water at the time of main kneading. In addition, the yeast may be entirely used for medium seed or may be additionally seeded. The use of yeast food is optional and need not be used. The middle seed preferably has a kneading temperature of 23 to 28 ° C and a fermentation time of 60 minutes to 24 hours. After the fermentation of the sponge is completed, bread dough can be manufactured by performing main kneading in which the remaining ingredients and the sponge are mixed together. When breads are manufactured by the direct kneading method (straight method), it is not necessary to add the ingredients separately as in the medium seed method. (Including the composition) into a mixer and mixing to produce bread dough. In the bread manufacturing method of the present invention, the bread dough can be fermented, divided, formed, and baked in the same manner as a general bread manufacturing method. For example, the bread dough of the present invention may be baked in an oven or the like. Instead of firing, frying with a fryer or the like, microwave cooking with a microwave oven or the like may be used.

<Premix for confectionery and bread>
The premix for confectionery and bread of the present invention refers to flour such as flour, sugars such as sugar, fats and oils (powdered fats and oils), powdered milk, dried eggs, swelling agents, emulsifiers, seasonings, spices, flavors, coloring agents, and the like. Is a mixture of all or part of the ingredients, and is a generic term for adjusted powders that can be easily made into confectionery and bread just by adding water and other things and cooking (steaming, baking, boiling, frying, etc.) . The advantages of using a premix include, for example, (1) high-quality products can be simplified, (2) uniformity of quality can be ensured, and (3) complicated work can be reduced, and time, place, and labor can be reduced. Savings can be achieved. The powdered fat or oil composition for confectionery or bakery of the present invention can be used as a part (oil or fat) of a material for preparing such a premix for confectionery or bread.

<Production method of premix for confectionery and bread>
As a method for producing the premix for confectionery and bread of the present invention, the powdered fat and oil composition for confectionery and bakery of the present invention is blended in the raw material of the above-mentioned dough, and a V blender, a Nauter mixer, a Henschel mixer, It can be manufactured by mixing with a machine such as a layer mixer.

<Quality improving agent for confectionery and bread>
By the way, as described above, the powdered fat and oil composition for confectionery and bakery of the present invention can be used alone or in combination with a liquid oil and / or solid fat as compared with a case where only ordinary solid fat is used. The present invention also relates to a confectionery / bread quality improving agent containing the above-mentioned powdered fat or oil composition for confectionery / bread making as an active ingredient, since it can be modified into a confectionery / bread. As shown below, the confectionery / bread quality improving agent of the present invention is blended into confectionery / bread dough, so that confectionery / breads can be used alone or together with liquid oil and / or solid fat. It can be improved to have the same or higher flavor and texture as compared to the case where only normal solid fat is used.
Further, the quality improving agent for confectionery and bread of the present invention contains the powdered fat and oil composition for confectionery and bread described above as an active ingredient. The texture improver for confectionery and bread of the present invention preferably contains the above-mentioned powdered fat or oil composition for confectionery and bread, more preferably 60% by mass or more, more preferably 80% by mass or more, and further preferably 100% by mass. % Or more.
In addition, the texture improving agent for confectionery and bread of the present invention may be any one containing the above-mentioned powdered fat and oil composition for confectionery and bread as an active ingredient, and otherwise does not impair the effects of the present invention. Other ingredients such as edible oils and fats such as soybean oil and rapeseed oil, and excipients such as dextrin and starch may be contained within the range.
However, the preferred confectionery / bread quality improving agent of the present invention preferably comprises substantially only the powdered fat / oil composition for confectionery / bread. The term “substantially” means that the ingredients other than the confectionery / bakery powder and fat composition contained in the confectionery / bread quality improving agent are 100% by mass of the confectionery / bread texture improving agent. For example, it preferably means 0 to 15% by mass, more preferably 0 to 10% by mass, and still more preferably 0 to 5% by mass.

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, "%" indicates% by mass unless otherwise specified, and "parts" hereinafter indicates parts by mass.
[Analysis method]
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32mm × 0.1μm × 5m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet ： 370 ℃
Detector: 370 ℃
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ° C (0min hold)-(15 ° C / min)-370 ° C (4min hold)
X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation), using a CuKα (λ = 1.542 °) as a radiation source, using a filter for Cu, an output of 1.6 kW, and an operation angle of 0.96 or more. The measurement was performed at 30.0 ° and a measurement speed of 2 ° / min. This measurement confirmed the presence of α-type fats, β′-type fats and β-type fats and oils in the fat and oil component containing XXX type triglycerides. When only a peak near 4.6 ° and no peak near 4.1 to 4.2 ° were present, it was determined that all the fat components were β-type fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [intensity of characteristic peak of β type (2θ = 19 ° (4.6 °)) / intensity of characteristic peak of α type (2θ = 21 °) (4.2 °)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 °)))] was measured as an index representing the amount of β-type fats and oils.

-Loose bulk density The loose bulk density (g / cm ³ ) of the powdered fat or oil composition obtained in the examples and the like was measured by placing the powdered fat or oil in a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper open end of the measuring cylinder. The composition was dropped and loosely filled, the filled mass (g) was measured, the volume (mL) was read, and the mass (g) of the powdered oil and fat composition per mL was calculated.
・ Crystal (micrograph)
The crystals of the powdered fat composition were photographed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The obtained micrographs are shown in FIG. 4 (Production Example 7) and FIG. 5 (Production Comparative Example 3).
-Aspect ratio: Observed directly with a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation), and using the image analysis type particle size distribution measurement software (Mac-View manufactured by Mountech Co., Ltd.) The length in the major axis direction and the length in the minor axis direction were measured and measured as an average value of the measured numbers.
・ Aspect ratio (2)
Since the powdered fat or oil composition of the present invention has a plate-like shape, it is difficult to measure the particle thickness from a micrograph. Therefore, the thickness of the particles was measured from a micrograph when the powdered fat composition was attached to glass beads. As the value of the major axis, an average particle diameter (d50) measured based on a laser diffraction scattering method was used.
Specifically, by adding and mixing the powdered oil and fat composition to glass beads (manufactured by AS ONE Corporation, model number BZ-01, dimensions 0.105 to 0.125 mmφ), the powdered oil and fat composition is attached to the surface of the glass beads. The images were taken with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The length in the vertical direction from the adhering surface of the particles of the single powdered oil and fat composition attached to the surface of the glass beads was measured as the thickness of the particles, and the average value of the thickness of a total of 25 particles was obtained. The value was taken as the value of the particle thickness of the powdered fat or oil composition.
FIG. 13 is one of electron micrographs (1500 times) used for measuring the thickness of the particles of the powdered oil / fat composition A described later. (The length in the vertical direction from the adhering surface of the particles adhering to the glass bead surface) was measured as the thickness of the particles of the powdered oil and fat composition.
As the value of the major axis, an average particle diameter (d50) measured based on the laser diffraction scattering method described above was used.
The aspect ratio (2) [= major axis / thickness] was determined from the values of the major axis and the thickness of the particles of the powdered fat composition thus measured.
・ Average particle size (d50)
The particle size distribution was measured by a particle size distribution analyzer (Microtrac MT3300 ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO133201, ISO9276-1). The measured average particle diameter is a value of d50.

<Raw oils and fats>
(1) Powder and fat composition A (Powder and fat composition for confectionery and bread)
25 g of triglyceride (XXX type: 79.1 mass%, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour The melt was maintained and completely melted, and cooled in a 60 ° C constant temperature bath for 12 hours to form a solid having an increased volume of voids. After completing the crystallization, the mixture was cooled to room temperature (25 ° C). The resulting solid is mechanically pulverized to give a powdery crystalline composition in the form of a powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, aspect ratio (2): 4.6). , Average particle size 8.0 μm, X-ray diffraction measurement diffraction peak: 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition A with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition A had a plate-like shape.
14 (100 times) and 15 (300 times) show microscopic photographs of the powdered oil / fat composition A.
In the following examples, this powdered oil and fat composition A was used.
(2) Liquid oil Rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd., trade name: Nisshin Canola Oil)
(3) Solid fat A
Margarine for confectionery and bread (manufactured by Nisshin Oillio Group, product name: Royal Wide 100)
(4) Solid fat B
Margarine for confectionery and bakery (Nissin Oillio Group Co., Ltd., trade name: Royal Short 180)

<Other raw materials>
In Examples, strong flour, raw yeast, yeast food, white sugar, salt, skim milk powder, soft flour, Dicel 100 (manufactured by Nisshin Oillio Group Co., Ltd., solid fat for confectionery bread), roll-in fat (Meiji Co., Ltd., Commercially available products were used for the product name: Meiji fermented sheet butter, frozen whole egg, baking powder, and the like.

[Examples 1 to 3]
<Manufacture of bread>
The breads of Examples 1 to 3 and Comparative Examples 1 and 2 were produced according to the conventional method (medium seed method) according to the composition shown in Tables 2 to 4 (preparation of 2.5 kg of powder). Specifically, first, strong flour having the composition shown below, raw yeast, yeast food and water were mixed and kneaded so that the kneading temperature was 25 ° C. Next, the thus obtained dough (middle seed) was fermented at 28 ° C. for 120 minutes (80% humidity). Next, strong powder, white sugar, salt, skim milk powder, fats and oils (powder oil composition A, liquid oil or solid fat A) and water were further added, and kneaded so that the kneading temperature was 28 ° C. The powdered oil and fat composition A and the liquid oil were mixed in advance to form a slurry and then added. The solid fat A was added after the temperature was previously adjusted to 20 ° C. The dough (this species) thus obtained was laid down so that the floor time would be 28 ° C. and 30 minutes (80% humidity), and then divided into 340 g of one loaf. Then, it was laid so that the bench time was 28 ° C. and 30 minutes (humidity 80%), and it was put into a mold and molded. Then, after being laid at 38 ° C. for 60 minutes (humidity 85%) in a stove, it was placed in an oven and baked at a temperature of 200 ° C. and a temperature of 220 ° C. for 30 minutes to produce bread.

<Evaluation of bread>
The breads of Examples 1 to 3 and Comparative Examples 1 and 2 produced above were evaluated according to the following evaluation methods. In addition, it measured three days after baking bread.

<Evaluation method of bread>
(1) Evaluation method of tactile sensation According to the following criteria, five skilled panelists comprehensively evaluated.
：: Moderately hard and elastic. △: Softer eyes than ○, but elastic. ×: Soft and lacking elasticity. (2) Evaluation method of texture. Five panelists skilled according to the following criteria. Was evaluated comprehensively.
：: Crisp hardness. が: Slightly crisp and slightly harder than ×. X: Slightly crisp and felt strongly. (3) Method for evaluating melting in the mouth. It was comprehensively evaluated by panelists.
：: No dumpling sensation and no unpleasant sensation.
Δ: A feeling of dumpling was slightly felt, but no mouth-feeling was felt.
×: Feels like a dumpling and has a feeling of lingering mouth.
(4) Evaluation method of taste and aroma According to the following criteria, comprehensive evaluation was performed by five skilled panelists. ○: good △: somewhat good ×: bad (5) Method of evaluating necessity of temperature control step ○: No temperature adjustment process required ×: Temperature adjustment process required

  As is clear from the results of Tables 2 to 4, the breads (Examples 1 to 3) manufactured using the powdered oil and fat composition A of the present invention were manufactured using liquid oil (canola oil) (comparative). Compared with Example 1), it was found that the texture was good and the texture and dissolution in the mouth were also excellent. In particular, in Examples 1 to 3, in contrast to Comparative Example 1, the hardness of the texture and the feeling of dryness were suppressed. In addition, it was also found that there was no inferiority to that using a normal solid fat (Royal Wide 100) (Comparative Example 2), and that it was equivalent. The addition of the powdered oil / fat composition A of the present invention significantly improved the ease of kneading the liquid oil into the dough. In addition, bread produced using liquid oil had hollows in a part of the bread and had low commercial value.

The bread prepared in Tables 2-4, the volume ^(cm 3), the height (mm), Weight (g), were measured specific volume ^(cm 3 / g). The volume is measured by an ultra-high-speed laser volume meter / non-contact CCD slit laser scanning method (trade name: Selnac-WinVM2000, manufactured by Astec Co., Ltd.), and the center height is measured at the highest point. The specific volume was calculated by a calculated value (volume / mass). Table 5 shows the results. As shown in Table 5, the loaves of Examples 1 to 3 manufactured using the powdered oil and fat composition A of the present invention may have a clearly larger volume than those of Comparative Example 1 manufactured using only liquid oil. all right. In addition, as compared with the bread of Comparative Example 2 produced only with ordinary solid fat, the measured values were comparable and equivalent.
Further, as in Examples 1 and 2, by replacing 20% by mass to 50% by mass of the liquid oil with the powdered oil / fat composition A, the kneading of the dough similar to the solid fat can be realized by stable oil / fat properties. This makes it possible to reduce the temperature adjustment step which is troublesome in the bread making operation, and to manufacture bread utilizing the flavor of the liquid oil, so that industrial applicability is extremely large.

[Example 4]
<Production of sponge cake>
According to the composition shown in Table 6 below, sponge cakes of Example 4 and Comparative Example 3 were produced according to a conventional method (all-in-mix method). Specifically, first, after mixing the fats and oils ((powdered fat or oil composition A or liquid oil)), upper sugar, and Dicel 100 (solid fat) shown below, add the frozen whole egg, and further mix. Dicel 100 was added after the temperature was previously adjusted to 20 ° C. Next, sieved flour and baking powder were added thereto, and the mixture was whipped. No. 6 deco mold was filled with 330 g and baked for 32 minutes at a firing temperature of 180 ° C. and a lower temperature of 170 ° C. to produce a sponge cake. The results are shown in Fig. 2. The sponge cake of Example 4 was clean because the dough did not adhere to the peeled pattern paper, so the dough on the side where the pattern paper was adhered was clean, but the sponge cake of Comparative Example 3 was peeled. Because the cloth was attached to the pattern, the pattern Fabric wear to have surface is, for the most part around the cake had been peeled off.

<Evaluation of sponge cake>
The sponge cakes of Example 4 and Comparative Example 3 produced above were evaluated according to the following evaluation methods.

<Evaluation method of sponge cake>
(1) Evaluation method of good foaming property When the dough was whipped, the time until the specific gravity of the dough became 0.55 was measured. The values were entered in a table. The shorter the time, the better the foaming properties of the dough.
(2) Appearance evaluation method According to the following criteria, five skilled panelists comprehensively evaluated.
：: There is a volume and the texture is fine.
Δ: There is a volume, but the texture is slightly clogged.
×: There is no volume, and the texture is clogged.
(3) Evaluation method for adhesion to paper pattern ：: No adhesion to paper pattern.
×: Adhesion to pattern paper

  As is clear from Table 6, the sponge cake manufactured using the powdered oil and fat composition A of the present invention (Example 4) was compared with the one manufactured using the liquid oil (canola oil) (Comparative Example 3). As a result, the time required to reach a predetermined specific gravity was short, and the foaming properties of the cake dough were excellent. Further, as is clear from FIG. 2, it was also found that the use of the powdered oil and fat composition A of the present invention prevented the adhesion to the paper pattern as compared with the case where the liquid oil (canola oil) was used. .

[Examples 5 to 6]
<Production of chiffon cake>
According to the formulations in Tables 7 and 8 below, chiffon cakes of Examples 5 to 6 and Comparative Example 4 were produced according to a conventional method (all-in-mix method). Specifically, first, after mixing fats and oils (powder fat composition A or liquid oil), upper sucrose and Dicel 100 (solid fat) having the composition shown below, frozen whole eggs were added, and further mixed. . In addition, Dicel 100 was added after adjusting the temperature to 20 ° C. in advance. Next, the sieved flour and baking powder were added thereto and whipped. A baking cup was filled with 100 g of the dough thus obtained, and baked at a firing temperature of 190 ° C. on the upper side and 170 ° C. on the lower side for 20 minutes to produce a chiffon cake. FIG. 3 shows the baked state of the chiffon cakes of Examples 5 to 6 and Comparative Example 4 (a baked product immediately after removing the rough heat after baking, and a baked product after removing from the mold).

<Evaluation of chiffon cake>
The chiffon cakes of Examples 5 to 6 and Comparative Example 4 produced above were evaluated according to the following evaluation methods.

<Evaluation method of chiffon cake>
(1) Evaluation method of texture The evaluation was performed comprehensively by five skilled panelists according to the following criteria.
：: Moist feeling and soft feeling △: Moist feeling but slightly soft feeling ×: Little moist feeling and no soft feeling The appearance of the chiffon cake immediately after and after removal from the mold was evaluated.
：: Air bubbles were maintained even after firing, and no cake falling was observed.
×: Bubbles were broken during baking, and the cake was dropped.

  As is clear from Tables 7 and 8, chiffon cakes (Examples 5 to 6) produced using the powdered oil and fat composition A of the present invention were produced using liquid oil (canola oil) (Comparative Example). There was a moist feeling and a soft feeling compared to 4). On the other hand, the chiffon cake of Comparative Example 4 was hard and crumpled. In addition, as is clear from FIG. 3, in the chiffon cakes of Examples 5 to 6, the kiln falling was clearly prevented. This indicates that the use of the powdered oil / fat composition A of the present invention prevents kiln dropping and provides a cake having a good texture and shape.

[Examples 7 to 9]
<Pie production>
The pies of Examples 7 to 9 and Comparative Example 5 were produced according to the usual methods according to the formulations in Tables 9 to 10 below (preparation of 2.0 kg of powder). Specifically, first, strong flour, soft flour, salt, powdered oil and fat composition A, solid fat B, and water having the following composition were mixed and kneaded so that the kneading temperature was 20 ° C. The solid fat B was added after adjusting the temperature to 20 ° C. in advance. Next, to 1.0 kg of the obtained dough, 500 g of the above-described roll-in fat formed into a sheet is placed, folded according to a conventional method, molded, and then placed in an oven. The pie was manufactured by baking for 20 minutes. FIG. 4 shows internal phase photographs of the pies of Examples 7 to 9 and Comparative Example 5.

<Evaluation of pie>
The pies of Examples 7 to 9 and Comparative Example 5 produced above were evaluated according to the following evaluation methods. In addition, it measured one day after baking a pie.

<Pie evaluation method>
(1) Evaluation method of tactile sensation According to the following criteria, five skilled panelists comprehensively evaluated.
：: The internal phase of the pie is firm and hard. △: The internal phase of the pie is slightly soft but hard. ×: The internal phase of the pie is soft. (2) Evaluation of texture Comprehensively evaluated by panelists.
：: Crisp texture △: Crisp texture is weak and slightly crisp texture ×: No crisp texture and crisp texture (3) Evaluation method of taste and aroma According to the following criteria, comprehensive evaluation was carried out by five skilled panelists. ○: good △: somewhat good ×: bad (4) Evaluation method of layer state According to the following criteria, five skilled panelists It was evaluated comprehensively.
：: The pie floating was improved and a firm layer was formed. ：: The pie floating was normal and an appropriate layer was formed. ×: The pie floating was poor and no layer was formed.

  As is clear from the results of Tables 9 to 10 and FIG. 4, the pies manufactured using the powdered fat composition A of the present invention (Examples 7 to 9) were manufactured using only the solid fat B ( Compared with Comparative Example 5), it was also found that the texture and texture were excellent. In particular, in Examples 1 to 3, the pie floating was improved compared to Comparative Example 5, and a firm layer was formed in the internal phase.

The pie manufactured in Tables 9 to 10 was measured for volume (cm ³ ), height (mm), mass (g), and specific volume (cm ³ / g). The volume is measured by an ultra-high-speed laser volume meter / non-contact CCD slit laser scanning method (trade name: Selnac-WinVM2000, manufactured by Astec Corporation), and the height is measured at the highest point. The specific volume was calculated by a calculated value (volume / mass). Table 11 shows the results. As shown in Table 11, the pies of Examples 7 to 9 produced using the powdered oil / fat composition A of the present invention had a larger specific volume than those of Comparative Example 5 produced only with solid fat, and were clearly different. It was confirmed that the pie floating was improved.
Further, by replacing 20% by mass to 100% by mass of the solid fat with the powdered fat or oil composition A, the pie floating is improved more than in the case of using only the solid fat, providing stable fat and oil physical properties, The industrial applicability is extremely large because it allows the production of pies with high commercial value.

Further, the production examples of the powdered oil and fat composition of the present invention are shown below. The powdery composition obtained by these production examples can be used as a powdered oil or fat composition for confectionery and bread in the same manner as in the above examples.
(Production Example 1): x = 16
25 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions was maintained at 80 ° C. for 0.5 hour. Then, the mixture was completely melted and cooled in a 50 ° C. thermostat for 12 hours to form a solid having an increased volume of voids. After completing the crystallization, the mixture was cooled to room temperature (25 ° C.). A powdery fat / oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio: 2.0, average particle size: 119 μm, X-ray diffraction measurement) is obtained by loosening the obtained solid matter. Diffraction peak: 4.6 °, peak intensity ratio: 0.90).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 2): x = 16
25 g of triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oillio Group Co., Ltd.) at 80 ° C. for 0.5 hour The mixture was maintained and completely melted, cooled in a 50 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids, and after completing crystallization, cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle diameter 99 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.88).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 3): x = 16, (c2) tempering method Triglyceride having a palmitic acid residue (carbon number: 16) at the first to third positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry Co., Ltd.) 15 g was completely melted while maintaining at 80 ° C. for 0.5 hour, cooled in a 30 ° C. constant temperature bath for 0.01 hour, and left standing in a 60 ° C. constant temperature bath for 2 hours to obtain a volume. A solid having increased voids was formed, and crystallization was completed, followed by cooling to room temperature (25 ° C.). A powdery oil or fat composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle diameter 87 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 4): x = 16, (c1) seeding method Triglyceride having a palmitic acid residue (carbon number: 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry) 15 g was completely melted at 80 ° C. for 0.5 hours, cooled to 60 ° C. in a 60 ° C. constant temperature bath, and then the tripalmitin fat powder was added to the raw fat. 0.1% by mass, and allowed to stand in a 60 ° C. constant temperature bath for 2 hours to form a solid having an increased volume of voids, complete crystallization, and then to a room temperature (25 ° C.) Cool. A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 92 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 5): x = 18
3 g of a triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 99.6% by mass, tristearin, Sigma-Aldrich) is completely maintained at 80 ° C. for 0.5 hour. The mixture was melted and cooled in a 60 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids. After crystallization was completed, the mixture was cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle diameter 30 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.93).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 6): x = 18
25 g of triglyceride (XXX type: 96.0% by mass, tristearin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions was maintained at 80 ° C. for 0.5 hour. Then, the mixture was completely melted and cooled in a 55 ° C constant temperature bath for 12 hours to form a solid having an increased volume of voids. After completing the crystallization, the mixture was cooled to room temperature (25 ° C). A powdery oil or fat composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 31 μm, X-ray diffraction measurement diffraction peak is obtained by loosening the obtained solid material. : 4.6 °, peak intensity ratio: 0.88).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 7): x = 18
25 g of triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) at 80 ° C. for 0.5 hour The mixture was maintained and completely melted, and cooled in a 55 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids. After completing the crystallization, the mixture was cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle diameter 54 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 8): x = 18
25 g of triglyceride (XXX type: 66.7% by mass, soybean extremely hardened oil, Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour The mixture was maintained and completely melted, cooled in a 55 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids, complete crystallization, and then cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 60 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.91).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 9): x = 18
Triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 84.1% by mass, Nisshin Sunflower Oil (S) (Hioleic sunflower oil), manufactured by Nisshin Oillio Group Co., Ltd.) ) Was subjected to a complete hydrogenation treatment by an ordinary method to obtain a hydrogenated product (XXX type: 83.9% by mass). 25 g of the obtained high oleic sunflower oil extremely hardened oil was completely melted at 80 ° C. for 0.5 hour, cooled in a 55 ° C. constant temperature bath for 12 hours, and the solid having an increased volume was removed. After formation and crystallization were completed, the solution was cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 48 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 10): x = 18
18.75 g of a triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) and another 1st to 6.25 g of triglyceride having a stearic acid residue (carbon number: 18) at the 3-position (XXX type: 11.1% by mass, extremely hardened palm oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was mixed to obtain a raw material fat (XXX). (Type: 53.6% by mass). The raw material fat is kept at 80 ° C. for 0.5 hour to completely melt, cooled in a 55 ° C. thermostat for 12 hours to form a solid having an increased volume of voids, and to complete crystallization. And cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle diameter 63 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.78). The extremely hardened palm oil was used as a diluting component because the content of XXX type triglyceride was extremely low (the same applies hereinafter).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 11): x = 18, (c1) seeding method Triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd position (XXX type: 96.0% by mass, tristearin, Tokyo Chemical Industry) 25 g was completely melted at 80 ° C. for 0.5 hour, cooled to 70 ° C. in a 70 ° C. constant temperature bath, and then the tristearin fat powder was added to the raw fat. 0.1% by mass, and allowed to stand in a 70 ° C. thermostat for 12 hours to form a solid having an increased volume of voids, complete crystallization, and then to a room temperature (25 ° C.) state Cool. A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle diameter 36 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.88).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 12): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g was completely melted at 80 ° C. for 0.5 hour, cooled in a 50 ° C. constant temperature bath for 0.1 hour, and then left standing in a 65 ° C. constant temperature bath for 6 hours. After a solid having an increased volume of voids was formed and crystallization was completed, the solid was cooled to room temperature (25 ° C.). A powdery oil or fat composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 50 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid. : 4.6 °, peak intensity ratio: 0.90).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 13): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of fat (manufactured by Yushi Kogyo Co., Ltd.) was completely melted at 80 ° C. for 0.5 hour, cooled in a 40 ° C. thermostat for 0.01 hour, and then left standing in a 65 ° C. thermostat for 2 hours. After a solid having an increased volume of voids was formed and crystallization was completed, the solid was cooled to room temperature (25 ° C.). A powdery oil or fat composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 52 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 14): x = 18, (c3) Pre-cooling method Triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, 25 g of Yokoseki Yushi Kogyo Co., Ltd.) was maintained at 80 ° C. for 0.5 hour to completely melt, and the raw fat was kept in a 70 ° C. constant temperature bath until the temperature reached 70 ° C., and then kept in a 65 ° C. constant temperature bath for 8 hours. After cooling, a solid having an increased volume of voids was formed, and the crystallization was completed, followed by cooling to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 60 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.89).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 15): x = 20
10 g of a triglyceride having an arachidic acid residue (carbon number: 20) at the 1st to 3rd positions (XXX type: 99.5% by mass, triarakidine, manufactured by Tokyo Chemical Industry Co., Ltd.) is maintained at 90 ° C. for 0.5 hour. The mixture was completely melted, cooled in a constant temperature bath at 72 ° C. for 12 hours to form a solid having an increased volume of voids, and after completing crystallization, cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 42 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.92).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 16): x = 22
10 g of triglyceride having a behenic acid residue (carbon number 22) at the 1st to 3rd positions (XXX type: 97.4% by mass, tribehenin, manufactured by Tokyo Chemical Industry Co., Ltd.) is maintained at 90 ° C. for 0.5 hour. The mixture was completely melted and cooled in a 79 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids. After completing crystallization, the mixture was cooled to room temperature (25 ° C.). A powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle diameter 52 μm, X-ray diffraction measurement diffraction peak) is obtained by loosening the obtained solid matter. : 4.6 °, peak intensity ratio: 0.93).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 17): x = 16, 18
12.5 g of a triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) and stearin at the 1st to 3rd positions 12.5 g of triglyceride (XXX type: 96.0% by mass, tristearin, Tokyo Chemical Industry Co., Ltd.) having an acid residue (carbon number: 18) was mixed to obtain a raw material fat (XXX type: 93.8%). . The raw fats and oils are completely melted at 80 ° C. for 0.5 hour, cooled in a 55 ° C. constant temperature bath for 16 hours, and formed into a solid having an increased volume of voids. Powdery fat composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle diameter 74 μm, X-ray diffraction measurement diffraction peak: 4.6 °, peak intensity ratio: 0.2) 90).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Example 18): x = 16, 18
12.5 g of triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oillio Group Co., Ltd.), and the 1st to 3rd positions Was mixed with 12.5 g of a triglyceride having a stearic acid residue (carbon number: 18) (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) to obtain a raw material fat (XXX type: 75.3%). The raw fats and oils are completely melted at 80 ° C. for 0.5 hour, cooled in a 55 ° C. constant temperature bath for 16 hours, and formed into a solid having an increased volume of voids. Powdery fat composition (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle diameter 77 μm, X-ray diffraction measurement diffraction peak: 4.6 °, peak intensity ratio: 0. 88).
Observation of the obtained powdered oil and fat composition with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) revealed that the particles of the powdered oil and fat composition had a plate shape.

(Production Comparative Example 1): x = 16
25 g of a triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) is maintained at 80 ° C. for 0.5 hours. When completely melted and cooled in a thermostat at 25 ° C. for 4 hours, it was completely solidified (X-ray diffraction measurement diffraction peak: 4.1 °, peak intensity ratio: 0.10), and a powdery crystalline composition was obtained. It did not lead to a powdered fat or oil composition.

(Production Comparative Example 2): x = 16, 18
12.5 g of triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oillio Group Co., Ltd.), and the 1st to 3rd positions Was mixed with 12.5 g of a triglyceride having a stearic acid residue (carbon number: 18) (XXX type: 11.1% by mass, extremely hardened palm oil, manufactured by Yokoseki Oil & Fats Co., Ltd.) to obtain a raw material fat (XXX type: 39.6% by mass). The raw fats and oils were completely melted at 80 ° C. for 0.5 hours, and cooled completely in a 40 ° C. constant temperature bath for 12 hours. : 0.12), and did not result in a powdery fat or oil composition which is a powdery crystalline composition.

(Production Comparative Example 3): x = 18
25 g of triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) at 80 ° C. for 0.5 hour The melt was maintained and completely melted, and cooled in a constant temperature bath at 40 ° C. for 3 hours to completely solidify (X-ray diffraction measurement diffraction peak: 4.1 °, peak intensity ratio: 0.11), and a powdery crystal composition Did not reach the powdered fat or oil composition which is a product.

(Production Comparative Example 4): x = 18
12.5 g of triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean extremely hardened oil, manufactured by Yokoseki Oil & Fats Co., Ltd.), and another 1st to 12.5 g of a triglyceride having a stearic acid residue (carbon number: 18) at the 3-position (XXX type: 11.1% by mass, extremely hardened palm oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was mixed to obtain a raw material fat (XXX). (Type: 39.7% by mass). The raw fats and oils were completely melted at 80 ° C. for 0.5 hour and cooled completely in a 55 ° C. constant temperature bath for 12 hours, and then completely solidified (X-ray diffraction measurement diffraction peak: 4.2 °, peak intensity ratio) : 0.12), and did not result in a powdery fat or oil composition which is a powdery crystalline composition.

Tables 12 and 13 summarize the results of the above production examples and production comparative examples.

In addition, the powdered oil and fat composition obtained in the following production examples can be used as a powdered oil and fat composition for confectionery and bread in the same manner as in the above examples.
(Production Example 19): x = 18
1000 g of triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flake form, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) at 80 ° C. Melt completely for 12 hours, cool in a 60 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids, complete crystallization, and cool to room temperature (25 ° C.) did. The obtained solid is mechanically pulverized to obtain a powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.4, particle aspect ratio (2): 3.7, average uniformity). Particle size: 6.4 μm, X-ray diffraction measurement diffraction peak: 4.6 °, peak intensity ratio: 0.89). From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it was found that the fat component of the obtained powdered fat composition contained β-type fat.
In addition, when the obtained powdery fat or oil composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdery fat or oil composition was plate-like.
The measurement of the loose bulk density, the aspect ratio, the aspect ratio (2), the average particle size, and the X-ray diffraction were performed by the methods described above.

(Production Example 20): x = 18
1000 g of triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flake form, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) at 80 ° C. Melt completely for 12 hours, cool in a 60 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids, complete crystallization, and cool to room temperature (25 ° C.) did. The obtained solid is mechanically pulverized to give a powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.5, particle aspect ratio (2): 3.5, average particle size). Diameter: 7.4 μm, X-ray diffraction measurement diffraction peak: 4.6 °, peak intensity ratio: 0.89). From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it was found that the fat component of the obtained powdered fat composition contained β-type fat.
In addition, when the obtained powdery fat or oil composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdery fat or oil composition was plate-like.
The measurement of the loose bulk density, the aspect ratio, the aspect ratio (2), the average particle size, and the X-ray diffraction were performed by the methods described above.

(Production Example 21): x = 18
1000 g of triglyceride having a stearic acid residue (carbon number: 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flake form, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) at 80 ° C. Melt completely for 12 hours, cool in a 60 ° C. constant temperature bath for 12 hours to form a solid having an increased volume of voids, complete crystallization, and cool to room temperature (25 ° C.) did. The obtained solid is mechanically pulverized to give a powdery fat or oil composition (loose bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.4, particle aspect ratio (2): 7.2, average particle size) X-ray diffraction measurement: diffraction peak: 4.6 °, peak intensity ratio: 0.90). From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it was found that the fat component of the obtained powdered fat composition contained β-type fat.
Visual observation of the powdered oil and fat composition before pulverization revealed that the powdered oil and fat composition was a solid having an increased volume. FIG. 16 is a photograph of the appearance of the powdered fat composition before pulverization. In addition, when the powdered oil and fat composition before pulverization was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), a large number of plate-shaped particles were overlapped. FIG. 17 is an electron micrograph (× 200) of the powdered oil and fat composition before pulverization.
In addition, when the obtained powdery fat or oil composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdery fat or oil composition was plate-like. 18 and 19 are electron micrographs (× 1000) of the powdered fat composition.
The measurement of the loose bulk density, the aspect ratio, the aspect ratio (2), the average particle size, and the X-ray diffraction were performed by the methods described above.

Claims (14)

A powdered oil and fat composition for confectionery and bread, comprising a powdered oil and fat composition satisfying the following condition (a):
(A) A powdery fat or oil composition containing a fat or oil component containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions of glycerin, wherein the carbon number x is An integer selected from 10 to 22, wherein the fat component contains β-type fat, the particles of the powdery fat composition have a plate-like shape, and the loose bulk density of the powdery fat composition is is a 0.05~0.6g / cm ^3.   The powdered fat and oil composition for confectionery and bread according to claim 1, wherein the fat or oil component comprises a β-type fat or oil.   The powdered fat and oil composition for confectionery and bread according to claim 1 or 2, wherein the XXX-type triglyceride contains 50% by mass or more when the total mass of the fat and oil component is 100% by mass.   The powdered fat or oil composition for confectionery and bread according to any one of claims 1 to 3, wherein the carbon number x is an integer selected from 16 to 18. The loose bulk density of the powdered fat composition is 0.1 to 0.4 g / cm ^3, confectionery bread powder fat and oil composition according to any one of claims 1-4.   The powdery fat and oil composition for confectionery and bread according to any one of claims 1 to 5, wherein an aspect ratio (2) of the particles of the powdery fat or oil composition is 2.5 or more. . The powdery fat or oil composition, the raw material of the fat or oil composition containing the XXX type triglyceride, is kept at a cooling temperature or higher obtained from the following formula, and contains a β type fat or oil obtained by cooling and solidifying, The powdered fat or oil composition for confectionery and bread according to any one of claims 1 to 7.
Cooling temperature (° C) = carbon number x × 6.6-68   The powdery fat or oil composition contains the XXX type triglyceride-containing fat or oil composition raw material, and keeps the temperature of the melting point of the α-type fat or oil corresponding to the β-type fat or more, and contains the β-type fat or oil obtained by cooling and solidifying. The powdered fat or oil composition for confectionery and bakery products according to any one of claims 1 to 7.   The powdered oil and fat composition for confectionery and bakery products according to any one of claims 1 to 8, wherein the powdery oil or fat composition has an average particle size of 20 µm or less.   A confectionery or bread comprising the powdered fat or oil composition for confectionery and bread according to any one of claims 1 to 9 as a raw material.   The confectionery / breads according to claim 10, wherein the confectionery / bread powder / oil composition is contained in an amount of 0.1 to 40 parts by mass with respect to 100 parts by mass of flour in the raw material.   A method for producing confectionery and bread, comprising a step of blending the powdered fat and oil composition for confectionery and bread according to any one of claims 1 to 9 in a raw material in a process for producing confectionery and bread.   The manufacturing method according to claim 12, wherein the powdered fat or oil composition for confectionery and bread is mixed in an amount of 0.1 to 40 parts by mass with respect to 100 parts by mass of flour in the raw material.   A confectionery and bread quality improving agent comprising the confectionery and bread powder and fat composition according to any one of claims 1 to 9 as an active ingredient.

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