WO2009150951A1 - Plastic fat composition - Google Patents

Plastic fat composition Download PDF

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Publication number
WO2009150951A1
WO2009150951A1 PCT/JP2009/059987 JP2009059987W WO2009150951A1 WO 2009150951 A1 WO2009150951 A1 WO 2009150951A1 JP 2009059987 W JP2009059987 W JP 2009059987W WO 2009150951 A1 WO2009150951 A1 WO 2009150951A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
composition
plastic
Prior art date
Application number
PCT/JP2009/059987
Other languages
French (fr)
Japanese (ja)
Inventor
豪 岩本
拓也 小澤
雅崇 安藤
芳宗 ▲羽▼染
雅子 島田
香織 室賀
喜之 將野
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2010516812A priority Critical patent/JP5649962B2/en
Priority to CN200980121285.1A priority patent/CN102056493B/en
Publication of WO2009150951A1 publication Critical patent/WO2009150951A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
    • C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates

Definitions

  • the present invention relates to a plastic oil composition suitable for uses such as roll-in, spread and kneading, and an oil composition used in the plastic oil composition.
  • the present invention also relates to foods such as croissants, Danish pastries, pies and other layered wheat flour, confectionery, bread and the like using a plastic oil composition suitable for applications such as roll-in, spread and kneading.
  • the plastic fat composition is suitable for uses such as roll-in, spread and kneading because it has plasticity as its property.
  • Examples of the plastic fat composition include margarine, fat spread and shortening.
  • partially hydrogenated oils have been used for plastic fat compositions because of their good processability.
  • partially hydrogenated oil contains trans fatty acid, and due to the recent problem of trans fatty acid, a reduction in the content of trans fatty acid has been demanded even in plastic fat compositions.
  • the plastic oil and fat composition for roll-in is used for producing dough for layered wheat flour food such as croissant, Danish pastry, pie and the like.
  • the plastic oil-fat composition for roll-in is sandwiched between the dough, and then the dough is folded several times, and rolled repeatedly to be folded into layers in the dough.
  • the plastic oil composition for roll-in folded in layers in the dough makes many thin oil layers in the dough. These oil and fat layers prevent the dough layers from sticking to each other when the dough is folded.
  • these oil and fat layers block the diffusion of water vapor and carbon dioxide generated from the dough, so that the dough after baking expands in layers. Therefore, in terms of workability, the roll-in plastic oil composition is required to have properties such as good extensibility and no stickiness.
  • the layered wheat flour expanded food obtained using the plastic oil-fat composition for roll-in has a flake-like texture (crisp texture) and has a good float (swelling condition). Further, in recent years, in addition to these properties, a layered wheat flour expanded food with a succulent feeling has been demanded.
  • the plastic fat composition for spread is mainly applied to bread or the like and eaten, and a representative example thereof is table margarine. Since the plastic fat composition for spread is used by being applied to bread or the like, the plastic fat composition for spread is required to have good spreadability (easiness to apply) that is easy to stretch and spread during use. Moreover, the plastic fat composition for spreads is usually taken out from the refrigerator at the time of use and used at room temperature. In some cases, it may be left at room temperature for a while before use. If the plastic oil / fat composition for spreads is poor in heat resistance, the plastic oil / fat composition for spreads may be separated while being left at room temperature. Therefore, the heat resistance of the plastic oil composition for spread is required. Furthermore, since the plastic fat composition for spreads is eaten by the plastic fat composition for spreads itself, melting in the mouth is important. For this reason, the plastic fat composition for spreads requires good meltability in the mouth.
  • the plastic fat composition for kneading is used for the manufacture of confectionery and bread dough.
  • the plastic fat composition for kneading is kneaded into the dough by blending and mixing with the dough for confectionery and bread.
  • Butter which is a kind of plastic fat composition for kneading, is produced from milk fat and is excellent in flavor, and is widely used as a plastic fat composition for kneading.
  • butter has poor workability due to its narrow plastic temperature range.
  • butter since butter uses animal fats and oils, it has a problem of high cholesterol and high price.
  • plastic oil compositions for kneading using vegetable oils and fats that are relatively inexpensive have been developed.
  • the plastic oil and fat composition for kneading using vegetable oils and fats was not excellent in butter in terms of flavor.
  • a plastic oil / fat composition for kneading using vegetable oil / fat has been developed in which butter, a taste component, and the like are blended.
  • butter and flavoring ingredients to be blended in the plastic fat composition for kneading are It was said that as little as possible was preferable. Accordingly, the plastic oil composition for kneading is required to have a property that the flavor is easily developed when butter, a taste component, or the like is blended.
  • plastic oil composition for kneading that easily expresses flavors such as butter and taste components
  • a blended lactic acid fermented product of a complex of organic acid monoglyceride and milk protein has been proposed (for example, Patent Document 3).
  • the plastic fat composition for kneading was not satisfactory. For this reason, when a butter
  • An object of the present invention is to provide a plastic fat composition having a low trans fatty acid content and an oil composition used for the plastic fat composition, which are suitable for uses such as roll-in, spread and kneading.
  • a plastic oil composition for roll-in it is to provide a good workability such as good extensibility and no stickiness.
  • the plastic fat composition for a spread it is providing the thing of spread property (elongation, spread), heat resistance, and a good melt in a mouth.
  • the plastic fat composition for kneading it is providing the thing with favorable expression of flavor, when a butter
  • this invention is providing the foodstuff using the plastic fat composition suitable for uses, such as roll-in, spread, and kneading
  • foods using the plastic oil composition for roll-in it is to provide a layered wheat flour expanded food that has a good float and a juicy feeling.
  • the present inventors incorporated the following oils and fats A, B and C so as to satisfy the following conditions (a) to (c).
  • the present inventors have found that a plastic oil composition suitable for uses such as spread and kneading and an oil composition used for the plastic oil composition can be obtained, and the present invention has been completed.
  • the first invention of the present invention is an oil / fat composition containing the following oil / fat A, oil / fat B and oil / fat C, and an oil / fat composition satisfying the following conditions (a) to (c).
  • Fat and oil A fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass (B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat /
  • the fat A is a fat obtained by transesterification and hydrogenation of a mixed oil of lauric fat and palm fat, and the iodine value of the fat is 0 to 2 is an oil and fat composition according to the first invention.
  • the fat and oil B is a fat and oil containing fat and oil obtained by transesterifying a palm mid fraction having an iodine value of 43 to 48 and palm olein having an iodine value of 50 to 65. It is an oil or fat composition according to the invention or the second invention.
  • the fourth invention of the present invention is the oil / fat composition according to the third invention, wherein the oil / fat B is an oil / fat further containing palm super olein having an iodine value of 55 to 70.
  • the fifth invention of the present invention is a plastic fat composition using the fat composition according to any one of the first to fourth inventions.
  • the sixth invention of the present invention is the plastic oil composition according to the fifth invention, wherein the plastic oil composition is a water-in-oil emulsion.
  • the seventh invention of the present invention is the plastic fat composition according to the fifth or sixth invention, wherein the plastic fat composition is used for roll-in, spread or kneading.
  • the eighth invention of the present invention is a food product using the plastic fat composition according to any one of the fifth to seventh inventions.
  • a plastic fat composition that is suitable for uses such as roll-in, spread, and kneading, and has a low trans fatty acid content, and an oil / fat composition used for the plastic fat composition.
  • the roll-in plastic fat composition it is possible to provide a product having good workability such as good extensibility and no stickiness.
  • the plastic fat composition for spreads it is possible to provide a spreadable (elongation, spread), heat resistance, and good meltability in the mouth.
  • a food using a plastic fat composition suitable for applications such as roll-in, spread and kneading can be provided.
  • a plastic fat composition suitable for applications such as roll-in, spread and kneading
  • foods using the plastic fat composition for kneading confectionery and bread having a good flavor can be provided.
  • the present invention is described in detail below. First, the oil and fat composition of the present invention will be described.
  • the oil / fat composition of the present invention contains the following oil / fat A, oil / fat B and oil / fat C, and satisfies the following conditions (a) to (c).
  • Fat and oil A fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass (B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat / oil composition is 0.15 to 1.00 (PPO: 1st and 2nd positions) Or a triacylglycerol in which the fatty acids in the 2nd and 3rd positions are palmitic acid and the fatty acid in the
  • the fat A used in the present invention contains 20 to 60% by mass, preferably 25 to 40% by mass, more preferably 28 to 35% by mass of a saturated fatty acid having 12 to 14 carbon atoms in the total constituent fatty acids, and the number of carbon atoms. Oils containing 16 to 18% by weight, preferably 46 to 70% by weight, more preferably 52 to 68% by weight of 16 to 18 saturated fatty acids. Moreover, fats and oils A are fats and oils obtained by transesterification. When the fatty acid content in the total constituent fatty acids of the fat A is within the above range, the obtained plastic fat composition has an appropriate hardness, and has good extensibility and spreadability.
  • the foodstuff obtained using a plastic oil-fat composition especially a layered wheat flour foodstuff will become a thing with good floating.
  • the fats and oils A when the fats and oils A are transesterified, the obtained plastic fats and oils composition will have moderate plasticity, and a spread property will become favorable.
  • the fatty acid content in the oil and fat can be measured according to AOCS Ce1f-96.
  • Oil A is obtained, for example, by transesterification and hydrogenation of lauric oil and vegetable oil rich in fatty acids having 16 to 18 carbon atoms.
  • the lauric fats and oils in the present invention mean fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, specifically, coconut oil, palm kernel oil, fractionated oils thereof, and the like. Can do.
  • Specific examples of lauric oil fractionation oil include palm kernel olein (soft portion obtained by fractionating palm kernel oil), palm kernel stearin (hard portion obtained by fractionating palm kernel oil), and palm stearin (coconut oil). Hard part obtained by fractionation) and the like. These lauric fats and oils can also be used 1 type or in mixture of 2 or more types.
  • Examples of vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms in the present invention include rapeseed oil, soybean oil, palm oils and fats, and palm oils and fats are particularly preferable. These vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms can be used alone or in combination.
  • the palm oil and fat in the present invention means palm oil and fractionated oil of palm oil.
  • the fractionated oil of palm oil include palm olein (soft part obtained by fractionating palm oil), palm stearin (hard part obtained by fractionating palm oil), and palm super olein (obtained by further fractionating palm olein).
  • Soft part sometimes called super olein
  • palm top olein soft part obtained by further separating palm super olein
  • palm mid fraction hard part obtained by further separating palm olein
  • PMF And soft palm a soft part obtained by further separating palm stearin
  • hard stearin a hard part obtained by further separating palm stearin
  • the method for fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, and surfactant fractionation can be selected.
  • hydrogenation is not essential, and when a raw fat / oil having a low iodine value is used, it can be prepared by transesterification alone.
  • the order is not limited, and the hydrogenation may be performed after the transesterification, or the transesterification may be performed after the hydrogenation. You can also.
  • the iodine value of fat / oil A is preferably 17 or less, more preferably 13 or less, and still more preferably 0 to 10.
  • the iodine value of the fat A is preferably 10 or less, more preferably 5 or less in the sense that the trans fatty acid content is sufficiently reduced. 0 to 2 is more preferable, and 0 is most preferable.
  • the iodine value of fats and oils can be measured according to the method of “Japan Oil Chemists' Society Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
  • the transesterification method for preparing the fat A is not particularly limited and can be carried out by an ordinary method. Either a chemical transesterification using a synthetic catalyst or an enzymatic transesterification using a lipase as a catalyst. But you can do it.
  • the chemical transesterification is carried out using a chemical catalyst such as sodium methoxide as a catalyst.
  • the transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity (also referred to as random transesterification).
  • the chemical transesterification for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
  • a transesterification reaction is performed using lipase as a catalyst.
  • lipase lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used.
  • the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity.
  • lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
  • lipases capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw oil and fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
  • the method of hydrogenation for preparing the fat / oil A is not particularly limited, and can be performed by a usual method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
  • fats and oils obtained by transesterifying a mixed oil of lauric fats and oils and palm fats and then hydrogenating until the iodine value becomes 10 or less can be exemplified.
  • the fats and oils obtained by hydrogenating lauric fats and oils and palm fats separately so that the iodine value may be 10 or less and then transesterifying these mixed oils can also be exemplified.
  • the mixing ratio of the lauric fat and the palm fat is preferably 30:70 to 70:30 as a mass ratio of the lauric fat and the palm fat.
  • the hydrogenation is preferably complete hydrogenation (hydrogenation is performed until the iodine value becomes 0 to 2).
  • the lauric oil examples include palm kernel oil or palm kernel olein. Moreover, as a palm oil and fat, palm oil or palm stearin is mentioned as a preferable example.
  • the fat / oil A is prepared by the above combination, the resulting plastic fat / oil composition has appropriate plasticity, and is excellent in extensibility, spreadability and meltability. Moreover, the foodstuff obtained using a plastic oil-fat composition, especially a layered wheat flour foodstuff will become a thing with good floating.
  • the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and the palm fats and oils whose iodine value is 20 or less can be illustrated.
  • the blending ratio of the lauric fat / oil having an iodine value of 10 or less and the palm fat / oil having an iodine value of 20 or less is 30:70 to 70:30 in terms of a mass ratio of lauric fat / oil to palm fat / oil.
  • Examples of the lauric oil and fat having an iodine value of 10 or less include palm kernel stearin and palm stearin.
  • the iodine value of palm kernel stearin is preferably 10 or less, and more preferably 7 or less.
  • Hard palm stearin is mentioned as a palm oil and fat of iodine number 20 or less.
  • the iodine value of hard stearin is preferably 20 or less, more preferably 16 or less, and most preferably 13 or less.
  • the content of fat / oil A (condition (a)) in the fat / oil composition of the present invention is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
  • the resulting plastic fat / oil composition has good extensibility, spreadability and heat resistance, and is not sticky.
  • the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
  • the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
  • the resulting plastic fat / oil composition has good extensibility and does not have stickiness.
  • the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
  • the content of the oil / fat A in the oil / fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
  • the content of the fat / oil A in the spread fat / oil composition is in the above range, the spreadability and heat resistance of the obtained plastic fat / oil composition are good.
  • the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
  • the heat resistance is good.
  • the fat B used in the present invention contains palmitic acid, stearic acid and oleic acid in all the constituent fatty acids.
  • the content of palmitic acid in the total constituent fatty acids of fats and oils B is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the resulting plastic fat and oil composition is excellent in extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 30 to 50% by mass, Preferably it exceeds 38 mass% and is 50 mass% or less.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the resulting plastic fat and oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably Is 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the palmitic acid content in the total constituent fatty acids of the fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, Preferably, it is 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • Palm olein preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
  • Palm super olein preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
  • Palmtop olein preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
  • the palm mid fraction preferably has an iodine value of 43 to 48.
  • the fats and oils B can also use the fats and oils obtained by transesterifying palm olein, palm super olein, or palm top olein as raw material fats and oils, for example.
  • the palm olein to be transesterified preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
  • Palm super olein to be transesterified preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
  • the palmtop olein to be transesterified preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
  • the transesterification for preparing the fats and oils B can be carried out by the same method and conditions as the transesterification for preparing the fats and oils A.
  • Oil B can also be prepared by mixing one or more of the aforementioned raw oils.
  • Preferred embodiments of the fat B include, for example, a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48, or palm olein having an iodine value of 50 to 65.
  • Examples thereof include a mixed oil of fats and oils obtained by transesterification, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48.
  • the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48
  • palm olein having an iodine value of 50 to 65 is esterified.
  • the mass ratio of oil and fat obtained by exchange: palm mid fraction having an iodine value of 43 to 48 is preferably 1:20 to 5: 1, and more preferably 1:10 to 3: 1.
  • the fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48
  • Fat / oil obtained by transesterification of palm olein having an iodine value of 50 to 65 Palm super olein having an iodine value of 55 to 70: Palm mid fraction having an iodine value of 43 to 48; 1: 1: 20 to 5: 5 Is preferably 1: 1, and more preferably 1: 1: 10 to 3: 3: 1.
  • the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • a preferred embodiment of the oil / fat B is, for example, an oil / fat obtained by transesterifying palm olein having an iodine value of 54-60 and a palm mid fraction having an iodine value of 43-48
  • the blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ⁇ 5: 1, more preferably 1:10 to 3: 1.
  • the fats and oils B are prepared by the above combination, the resulting plastic fat and oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • preferred embodiments of the oil and fat B include, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60, and palm super olein having an iodine value of 58 to 70
  • a mixed oil of a palm mid fraction having an iodine value of 43 to 48 can be exemplified, and the blending ratio thereof is an oil obtained by transesterifying palm olein having an iodine value of 54 to 60: palm super of an iodine value of 58 to 70
  • the mass ratio of olein: palm mid fraction having an iodine value of 43 to 48 is preferably 1: 1: 20 to 5: 5: 1, more preferably 1: 1: 10 to 3: 3: 1. .
  • the fat / oil B is prepared by the above combination, the resulting plastic fat / oil composition has good extensibility, spreadability, and mouth melting.
  • a preferable embodiment of the oil and fat B is, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60 and a palm mid fraction having an iodine value of 43 to 48.
  • the blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ⁇ 5: 1, more preferably 1:10 to 3: 1.
  • the content of fat and oil B in the fat and oil composition of the present invention is 10 to 90% by weight, preferably 10 to 80% by weight, more preferably 30 to 80% by weight, and 45 to 80% by weight. More preferably.
  • the resulting plastic fat / oil composition is excellent in extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the content of oil and fat B in the oil and fat composition is 10 to 90% by mass, preferably 30 to 80% by mass, and 40 to 70% by mass. More preferably, it is more preferably 50 to 70% by mass.
  • the resulting plastic fat / oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the content of the oil / fat B in the oil / fat composition is 10 to 90% by mass, preferably 15 to 80% by mass, and preferably 20 to 70% by mass. More preferred is 45 to 65% by mass.
  • the content of the fats and oils B in the fat and oil composition for spread is in the above range, the obtained plastic fat and oil composition has good spreadability and good melting in the mouth.
  • the content of oil and fat B in the oil and fat composition is 10 to 90 mass%, preferably 30 to 80 mass%, preferably 40 to 80 mass%. More preferred is 60 to 80% by mass.
  • the content of the fat / oil B in the fat / oil composition for kneading is in the above range, the resulting plastic fat / oil composition has good plasticity and good melting in the mouth.
  • the ratio of the content of fats and oils B to the content of fats and oils A (fat and fats B / fat and fats A) in the fat and oil composition of the present invention is preferably 1 to 99, more preferably 1 to 50, and 5.6. Is more preferably -20, and most preferably 5.6-16.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 15.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in heat resistance and mouth melting.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 5.6 to 20, still more preferably 5.6 to 15.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 16.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in plasticity, heat resistance, and mouth melting.
  • the fat C used in the present invention is a liquid oil.
  • the liquid oil in the present invention means an oil and fat having fluidity at 20 ° C. (preferably an oil and fat having fluidity at 5 ° C., more preferably an oil and fat having fluidity and transparency at 5 ° C.).
  • any fat / oil having fluidity at 20 ° C. can be used without any particular limitation.
  • fats and oils that have fluidity at 20 ° C. and satisfy the constitution of the fats and oils B do not belong to the fats and oils C and belong to the fats and oils B.
  • Examples of the fats and oils C include liquid vegetable oils and triacylglycerol-containing fats and oils having medium-chain fatty acids as constituent fatty acids.
  • Liquid vegetable oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and the like. As long as these liquid vegetable oils have fluidity at 20 ° C., those processed by transesterification, fractionation, etc. can be used. These liquid vegetable oils can be used alone or in combination.
  • the triacylglycerol-containing fat or oil having a medium-chain fatty acid as a constituent fatty acid refers to an oil or fat containing triacylglycerol in which one or more medium-chain fatty acids are ester-bonded. Triacylglycerol with three medium chain fatty acid ester-linked is sometimes called MCT. Further, triacylglycerol in which one or two medium chain fatty acids are ester-bonded and a long-chain fatty acid is bound as the remaining fatty acid may be referred to as MLCT.
  • the medium chain fatty acid in the present invention is a saturated fatty acid having 6 to 10 carbon atoms, and specifically includes n-hexanoic acid, n-octanoic acid, n-decanoic acid and the like.
  • the content of the triacylglycerol having the medium chain fatty acid as the constituent fatty acid in the triacylglycerol-containing oil or fat having the medium chain fatty acid as the constituent fatty acid is preferably 4 to 100% by mass. More preferred is 15 to 100% by mass.
  • a liquid vegetable oil and a triacylglycerol-containing fat containing medium chain fatty acid as a constituent fatty acid can be mixed and used.
  • the content of fat C in the fat composition of the present invention is 0.1% by weight or more and less than 40% by weight, preferably 10% by weight or more and less than 40% by weight, and 15% by weight. More preferably, it is less than 40% by mass.
  • the resulting plastic fat / oil composition has good extensibility, spreadability, mouth melting and plasticity.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
  • the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass. Preferably, it is more preferably 20% by mass or more and less than 40% by mass, and further preferably 25% by mass or more and less than 40% by mass.
  • the resulting plastic fat / oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
  • the content of oil and fat C in the oil and fat composition is preferably 0.1% by mass or more and less than 40% by mass, and preferably 10% by mass or more and less than 40% by mass. 20% by mass or more and less than 40% by mass, and more preferably 25% by mass or more and less than 40% by mass.
  • the resulting plastic fat / fat composition has good spreadability and meltability in the mouth.
  • the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass.
  • the content is 13 to 35% by mass, and more preferably 15 to 30% by mass.
  • the PPO / POP (condition (c)) in the oil and fat composition of the present invention is 0.15 to 1.00, preferably 0.15 to 0.90, more preferably 0.15 to 0.00. 85.
  • PPO / POP is the ratio of the PPO content to the POP content in the fat and oil composition.
  • P means palmitic acid and O means oleic acid.
  • PPO means triacylglycerol in which the 1st and 2nd, or 2nd and 3rd fatty acids are palmitic acid, and the 3rd or 1st fatty acid is oleic acid.
  • POP means triacylglycerol in which the first and third fatty acids are palmitic acid and the second fatty acid is oleic acid.
  • the POP content and the PPO content in the oil and fat composition were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993), High Resol. Chromatogr. , 18, 105-107 (1995) with reference to a composition ratio analysis of POP and PPO by silver ion column-high performance liquid chromatography.
  • the PPO / POP in the oil / fat composition is in the above range
  • the resulting plastic oil / fat composition has good extensibility, spreadability, plasticity and good melting in the mouth.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.40 to 0.90, more preferably 0. .65 to 0.85.
  • the resulting plastic oil-and-fat composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.60, and more preferably 0.00. 20 to 0.45.
  • PPO / POP in the oil composition for spread is in the above range, the resulting plastic oil composition has good spreadability and good melting in the mouth.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.55, more preferably 0. .15 to 0.35.
  • the PPO / POP in the kneading oil / fat composition is in the above range, the resulting plastic oil / fat composition has good plasticity and good solubility in the mouth.
  • the oil and fat composition of the present invention preferably contains substantially no trans fatty acid.
  • the phrase “substantially free of trans fatty acid” means that the content of trans fatty acid in all the constituent fatty acids constituting the oil and fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than%.
  • the trans fatty acid content in fats and oils can be measured according to AOCS Ce1f-96.
  • the oil / fat composition of the present invention can also contain other oils / fats other than the oil / fat A, oil / fat B and oil / fat C as long as the effects of the present invention are not impaired.
  • the content of other fats and oils is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and still more preferably 10% by mass or less. 0% by mass (consisting only of oil A, oil B and oil C) is most preferable.
  • examples of other oils and fats include milk fat and the like.
  • the oil / fat composition of the present invention can be produced by heating and dissolving the oil / fat A, oil / fat B, and oil / fat C as necessary, and then uniformly mixing them.
  • one type of fat and oil A, two types of fat and oil B referred to as fats and oils B-1 and B-2
  • fats and fats C-1 and C2 two types of fat and oil C
  • the oil composition can also be produced by mixing the fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils C-1, and fats and oils C-2 all at once.
  • the oil and fat composition of the present invention can be suitably used for plastic oil and fat compositions for roll-in, spread and kneading.
  • the plastic fat composition of the present invention is characterized by using the fat composition of the present invention.
  • the plastic fat composition of the present invention using the fat composition of the present invention refers to the fat composition of the present invention in addition to the plastic fat composition prepared by blending the fat composition of the present invention into the oil phase. It also includes a plastic oil / fat composition prepared by separately blending the oil / fat A, the oil / fat B and the oil / fat C constituting the oil phase.
  • the plastic fat composition of the present invention contains the fat composition of the present invention as a fat component in the oil phase.
  • the content of the oil / fat composition relative to the total amount of the oil / fat components in the oil phase of the plastic oil / fat composition can be defined by the total content of the oil / fat A, the oil / fat B and the oil / fat C, and is 65 to 100% by mass. Preferably, it is 70 to 100% by mass, more preferably 80 to 100% by mass, still more preferably 90 to 100% by mass, and 100% by mass (the fat and oil component in the oil phase is Most preferably, it is composed of only fat A, fat B and fat C).
  • the plastic fat composition of this invention is divided roughly into what has an aqueous phase, and the thing which does not have an aqueous phase.
  • Examples of the form of the plastic fat composition having an aqueous phase include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion, and a water-in-oil emulsion is preferred.
  • Examples of the plastic oil composition of the water-in-oil emulsion type include margarine and fat spread.
  • the content of the oil phase is preferably 48 to 98% by mass, and 60 to 98% by mass. %, And the aqueous phase content is preferably 2 to 52% by mass, more preferably 2 to 40% by mass.
  • an oil / fat component (the oil / fat composition of the present invention containing the above-mentioned oil / fat A, oil / fat B and oil / fat C), butter, emulsifier, fragrance and the like are blended. Water, salt, skim milk powder, a taste component, etc. are mix
  • the content of the oil phase and the aqueous phase of the plastic fat composition is in the above range, the resulting plastic fat composition has good plasticity and good solubility.
  • a shortening is mentioned as a form of the plastic fat composition which does not have a water phase.
  • the content of the oil phase is 100% by mass.
  • an oil / fat component (the oil / fat composition of the present invention containing the oil / fat A, the oil / fat B and the oil / fat C), an emulsifier and the like are blended.
  • the content of other fats and oils with respect to the total amount of the fat and oil components is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and 10% by mass or less. It is still more preferable that it is 0% by mass (the oil / fat component in the oil phase is composed only of oil / fat A, oil / fat B and oil / fat C).
  • examples of other oils and fats include milk fat and the like.
  • Butter (consisting only of milk fat as a fat component) can also be blended in the plastic fat composition, particularly the kneading plastic fat composition.
  • the amount of butter in the plastic fat composition is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, and still more preferably 5 to 10% by mass.
  • blended with a plastic oil-fat composition the plastic oil-fat composition obtained will become a tasty thing.
  • a taste component can also be mix
  • a protein enzyme degradation product for example, Daikoku Meiji Sugar Co., Ltd. can be used as a base lactic acid yeast extract
  • a butter enzyme degradation product for example, Butterbuds butterbuds, etc.
  • the blending amount of the taste component in the plastic fat composition is preferably 0.1 to 5% by mass, more preferably 0.1 to 2% by mass, and 0.3 to 1% by mass. It is even more preferable.
  • a taste component in the above range is blended in the plastic fat composition, the resulting plastic fat composition becomes tasty.
  • plastic fat composition of the present invention when the plastic fat composition of the present invention is combined with a protein enzyme degradation product or a butter enzyme degradation product, a plastic fat composition having a good butter flavor can be obtained even if the fat component is a vegetable oil base.
  • the mixing ratio of the protein enzyme degradation product and the butter enzyme degradation product in the plastic fat composition is preferably 8: 2 to 2: 8 in terms of the mass ratio of the protein enzyme degradation product to the butter enzyme degradation product.
  • An emulsifier can be blended in the plastic fat composition.
  • synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes.
  • the blending amount of the emulsifier in the plastic fat composition is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and preferably 0.1 to 1% by mass. Further preferred.
  • the plastic fat composition can be blended with other components that are usually blended into the plastic fat composition as other components.
  • Other ingredients include thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, ⁇ -carotene, and caramel.
  • Coloring agents such as red yeast rice pigment, tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and food additives.
  • Coloring agents such as red yeast rice pigment, tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and
  • thickening stabilizer examples include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.
  • the content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.
  • the manufacturing method of the plastic fat composition of the present invention is not particularly limited, and can be manufactured by a known method. Specifically, first, the oil phase containing the oil and fat composition of the present invention is dissolved, and if necessary, the aqueous phase is mixed and emulsified, and then cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.
  • the cooling condition is preferably ⁇ 0.5 ° C./min or more, more preferably ⁇ 5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
  • Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
  • a closed continuous tube cooler for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
  • the combination of an open-type diacooler and a compressor is also mentioned.
  • the sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
  • the oil-and-fat composition of this invention can also mix
  • the plastic fat composition of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape.
  • the plastic fat composition is a roll-in plastic fat composition, it is preferably molded into a sheet.
  • the width is preferably 50 to 1000 mm
  • the length is preferably 50 to 1000 mm
  • the thickness is preferably 1 to 50 mm.
  • the plastic fat composition of the present invention preferably contains substantially no trans fatty acid.
  • the phrase “substantially free of trans fatty acids” means that the content of trans fatty acids in all the constituent fatty acids in the plastic fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than.
  • the plastic fat composition of the present invention can be used as a roll-in plastic fat composition, a spread plastic fat composition, a kneading plastic fat composition, and the like.
  • the plastic fat composition for roll-in can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies.
  • the plastic fat composition for roll-in has good workability such as good extensibility and no stickiness.
  • the plastic fat composition for spread can be used as a spread or a filling material.
  • the plastic fat composition for spread has good spreadability (elongation, spread), heat resistance, and meltability in the mouth.
  • the plastic fat composition for kneading can be suitably used for the production of confectionery and bread.
  • the plastic fat composition for kneading exhibits good flavor when blended with butter, a taste component and the like.
  • the plastic fat composition for kneading has good creaming properties and egg-absorbing properties. When the creaming property is good, the workability at the time of manufacture is good. If the egg-absorbing property is good, it becomes possible to mix more eggs, so that it is possible to manufacture with a variety of blends.
  • the food of the present invention is characterized by using the plastic fat composition of the present invention.
  • the food of the present invention include layered flour expanded foods such as Danish pastries, croissants, and pies, spreads, filling materials, confectionery, bread, butter cream and the like.
  • the compounding quantity of the plastic fat composition of this invention with the foodstuff of this invention changes with kinds of foodstuff to be used, it is not restrict
  • the manufacturing method of the foodstuff of this invention is not restrict
  • the roll-in plastic oil composition of the present invention can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies. It is preferable that the plastic oil-fat composition for roll-in used for manufacture of a layered wheat flour expanded food is a sheet form. Layered wheat flour expanded food, for example, sandwich the sheet-like plastic oil composition for roll-in between the dough, then fold the dough multiple times, after folding the roll-in plastic fat composition in the dough in layers, It can be produced by baking the dough.
  • the plastic oil composition for roll-in has good extensibility and no stickiness, so that the workability is good.
  • the layered wheat flour expanded food manufactured using the plastic oil-fat composition for roll-in of this invention has a good float, and has a juicy feeling.
  • the plastic fat composition for spread of the present invention can be suitably used.
  • the plastic fat composition for spread can be used as it is as a spread or filling material.
  • a spread and a filling material can also mix and prepare a plastic fat composition for spreads, a peanut, chocolate, etc.
  • the spread is used by being applied to bread or confectionery.
  • the food of the present invention includes bread and confectionery with spreads.
  • the filling material is used by being sandwiched between bread and confectionery.
  • the food of the present invention also includes bread, confectionery and the like sandwiching a filling material.
  • the spread and filling material produced using the plastic fat composition for spreads of the present invention have good spreadability, heat resistance and meltability in the mouth.
  • the confectionery plastic fat composition of the present invention can be suitably used for confectionery and bread.
  • the confectionery and bread can be produced, for example, by kneading the plastic fat composition for kneading into the dough by an ordinary method and then baking the dough.
  • the confectionery or bread produced using the plastic oil composition for kneading of the present invention is not particularly limited as long as margarine, fat spread and shortening are blended in the dough.
  • Specific examples of the confectionery include cookies, biscuits, cakes and the like.
  • the confectionery and bread produced using the plastic oil composition for kneading of the present invention have a good expression of flavor when blended with butter, taste ingredients and the like.
  • the plastic fat composition for kneading of the present invention when the combination of the plastic fat composition for kneading of the present invention and a protein enzyme degradation product or a butter enzyme degradation product is used, a confectionery or bread having a good butter flavor even if the fat component is a vegetable oil base Is obtained.
  • the blending ratio of the protein enzyme degradation product and the butter enzyme degradation product in the kneading plastic oil composition used for confectionery and bread is 8: 2 to 2: 8 is preferable.
  • the plastic fat composition for kneading of the present invention can be suitably used.
  • Butter cream can be produced, for example, by foaming a plastic fat composition for kneading.
  • sugar or the like can be mixed and foamed as necessary.
  • Butter cream is used by being applied to or sandwiched between bread and confectionery.
  • the food of the present invention includes bread, confectionery, etc. that are applied with butter cream or sandwiched between them.
  • the butter cream produced using the plastic oil composition for kneading of the present invention has a good expression of flavor when blended with butter, a taste component, and the like.
  • ⁇ Measuring method The following methods were used to measure the fatty acid content in fats and oils, iodine value of fats and oils, trans fatty acid content in fats and oils, and PPO and POP contents in fats and oils.
  • the fatty acid content in the fat was measured according to AOCS Ce1f-96.
  • the iodine value of fats and oils was measured according to the method of “Japan Oil Chemistry Society, Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
  • the trans fatty acid content in the fat was measured according to AOCS Ce1f-96.
  • the POP content and the PPO content in fats and oils were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993). High Resol. Chromatogr. , 18, 105-107 (1995), and a combination of analysis of the composition ratio of POP and PPO by silver ion column-high performance liquid chromatography.
  • Oil and fat a As fats and oils a, palm stearin (iodine value 33, saturated fatty acid content of 12 to 14 carbon atoms, 1.4 mass%, saturated fatty acid content of 16 to 18 carbon atoms, 65.9 mass%, manufactured by Nisshin Oillio Group, Inc.) It was used.
  • a hard part obtained by further separating palm olein which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group, Inc.) as fat B-1.
  • the palm mid fraction (Iodine value 45, Palmitic acid content 48.0% by mass, Stearic acid content 4.9% by mass, Oleic acid content 37.7% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
  • a soft part obtained by further separating palm olein which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) as fat B-2 Palm super olein (iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
  • palm oil iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.
  • Palm super olein iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. in-house
  • oil B-3 oil B-3 (iodine number 56, palmitic acid content 39.8% by mass, stearic acid content 4.4% by mass, oleic acid content 42.6% by mass). %, Made by Nisshin Oillio Group Inc.).
  • Oil B-4 Palm oil (iodine value 52, trade name: refined palm oil, palmitic acid content 43.8% by mass, stearic acid content 4.4% by mass, oleic acid content 39.7% by mass, manufactured by Nisshin Oillio Group, Inc.) This was designated as Oil B-4.
  • Rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nisshin Oilio Group Co., Ltd.) was used as the fat C-1.
  • the rapeseed oil was liquid at 5 ° C. and had transparency.
  • Oil C-2 Soybean oil (trade name: Nisshin Soybean White Squeezed Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat C-2. Soybean oil was liquid at 5 ° C. and had transparency.
  • oils and fats include butter (trade name: Meiji Fermentation Butter, manufactured by Meiji Dairies Co., Ltd.), palm oil extremely hardened oil (trade name: palm ultra hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.), soybean oil hardened oil (trade name) : Soybean hardened oil 40, manufactured by Nisshin Oillio Group Co., Ltd.).
  • the obtained preliminary emulsion was quenched and plasticized using a combinator, and then molded into a sheet through a resting tube to obtain roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5.
  • the size of the obtained sheet-shaped margarine for roll-in was 220 mm in width, 300 mm in length, and 10 mm in thickness.
  • the trans fatty acid contents in the roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5 were all less than 1% by mass.
  • Table 1-1 and Table 2-1 show the composition of the oil / fat composition constituting the margarine for roll-in and the PPO / POP in the oil / fat composition.
  • ⁇ Croissant manufacturing method> Prepare a dough with the above composition, put 750 g of roll-in margarine formed into a sheet on 3 kg of the obtained dough, fold the roll-in margarine into the dough according to a conventional method, and after molding, fire it and croissant Manufactured.
  • the roll-in margarine of the example was excellent in workability (margarine extensibility and stickiness during roll-in).
  • the croissant manufactured using the margarine for roll-in of an Example was excellent in dough floating, and had a juicy feeling.
  • trans fatty acid contents in the spreads of Examples 6 to 8 and Comparative Examples 6 to 10 were all less than 1% by mass. Further, Table 4-1 and Table 5-1 show the composition of the oil / fat composition constituting the spread and the PPO / POP in the oil / fat composition.
  • the trans fatty acid contents in the butter-flavored margarines of Examples 9 to 13 and Comparative Example 11 were all less than 1% by mass.
  • the trans fatty acid content in the butter-flavored margarine of Comparative Example 12 was 12.8% by mass.
  • Table 6-1 and Table 7-1 show the composition of the oil / fat composition constituting the butter-flavored margarine and the PPO / POP in the oil / fat composition.
  • Cookies were prepared by the sugar batter method with the formulation shown in Table 8.
  • the butter-flavored margarine of the example was excellent in creaming properties and egg-absorbing properties. Moreover, the cookie manufactured using the butter-flavored margarine of the Example had good expression of butter-flavor.

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Abstract

Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat composition which contains the following fats A, B and C and satisfies the following requirements (a) to (c): fat A: a fat which contains 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms in the total constituting fatty acids thereof, and in which the fats have been obtained by ester exchange; fat B: a fat which contains 20 to 60% by mass of palmitic acid, 0.5 to 6% by mass of stearic acid and 30 to 60% by mass of oleic acid in the total constituting fatty acids thereof; and fat C: a liquid oil; (a) the content of fat A in the fat composition being 0.1 to 50% by mass; (b) the content of fat B in the fat composition being 0.1% by mass or more but less than 40% by mass; and (c) the PPO/POP of the fat composition being 0.15 to 1.00.

Description

可塑性油脂組成物Plastic oil composition
　本発明は、ロールイン、スプレッド及び練り込み等の用途に適した可塑性油脂組成物及び該可塑性油脂組成物に用いる油脂組成物に関するものである。
　また、本発明は、ロールイン、スプレッド及び練り込み等の用途に適した可塑性油脂組成物を用いたクロワッサン、デニッシュペストリー、パイ等の層状小麦粉膨化食品、菓子、パン等の食品に関するものである。 The present invention relates to a plastic oil composition suitable for uses such as roll-in, spread and kneading, and an oil composition used in the plastic oil composition.
The present invention also relates to foods such as croissants, Danish pastries, pies and other layered wheat flour, confectionery, bread and the like using a plastic oil composition suitable for applications such as roll-in, spread and kneading.
　可塑性油脂組成物は、その性質として可塑性を有することから、ロールイン、スプレッド及び練り込み等の用途に適している。
　可塑性油脂組成物の種類としては、マーガリン、ファットスプレッド及びショートニングが挙げられる。 The plastic fat composition is suitable for uses such as roll-in, spread and kneading because it has plasticity as its property.
Examples of the plastic fat composition include margarine, fat spread and shortening.
　従来、可塑性油脂組成物には、加工適性がよいことから、種々の部分水素添加油が使用されていた。しかし、部分水素添加油には、トランス脂肪酸が含まれており、近年のトランス脂肪酸問題から、可塑性油脂組成物においても、トランス脂肪酸含量の低減化が求められていた。 Conventionally, various partially hydrogenated oils have been used for plastic fat compositions because of their good processability. However, partially hydrogenated oil contains trans fatty acid, and due to the recent problem of trans fatty acid, a reduction in the content of trans fatty acid has been demanded even in plastic fat compositions.
　ロールイン用可塑性油脂組成物は、クロワッサン、デニッシュペストリー、パイ等の層状小麦粉膨化食品の生地の製造に用いられるものである。ロールイン用可塑性油脂組成物は、生地の間に挟み込まれ、その後、生地が複数回折りたたまれ、圧延が繰り返されることにより、生地中に層状に折り込まれる。生地中に層状に折り込まれたロールイン用可塑性油脂組成物は、生地中に薄い油脂の層を多数作る。これらの油脂の層は、生地の折りたたみ時における生地層の相互の付着を防止する。また、焼成中にはこれらの油脂の層が、生地から発生する水蒸気や炭酸ガスの発散をさえぎるため、焼成後の生地は、層状に膨張したものとなる。そのため、作業性の面において、ロールイン用可塑性油脂組成物には、伸展性がよく、べたつきもない等の性質が必要とされる。
　また、ロールイン用可塑性油脂組成物を用いて得られる層状小麦粉膨化食品は、フレーク状の食感（サクサクした食感）を有し、浮き（膨らみ具合）がよいものである。更に、近年は、これらの性質に加えて、ジューシー感のある層状小麦粉膨化食品等も求められている。 The plastic oil and fat composition for roll-in is used for producing dough for layered wheat flour food such as croissant, Danish pastry, pie and the like. The plastic oil-fat composition for roll-in is sandwiched between the dough, and then the dough is folded several times, and rolled repeatedly to be folded into layers in the dough. The plastic oil composition for roll-in folded in layers in the dough makes many thin oil layers in the dough. These oil and fat layers prevent the dough layers from sticking to each other when the dough is folded. In addition, during the baking, these oil and fat layers block the diffusion of water vapor and carbon dioxide generated from the dough, so that the dough after baking expands in layers. Therefore, in terms of workability, the roll-in plastic oil composition is required to have properties such as good extensibility and no stickiness.
Moreover, the layered wheat flour expanded food obtained using the plastic oil-fat composition for roll-in has a flake-like texture (crisp texture) and has a good float (swelling condition). Further, in recent years, in addition to these properties, a layered wheat flour expanded food with a succulent feeling has been demanded.
　伸展性や浮きのよいロールイン用可塑性油脂組成物として、油相中に直接β型結晶油脂と乳脂肪を配合するものが提案されている（例えば、特許文献１）。しかし、このロールイン用可塑性油脂組成物は、伸展性や浮きはよいが、べたつきやジューシー感の面で満足いくものではなかった。
　このため、作業性がよく（伸展性がよい、べたつきがない）、さらに、浮きがよく、ジューシー感のある層状小麦粉膨化食品を得ることのできるロールイン用可塑性油脂組成物が求められていた。 As a plastic oil / fat composition for roll-in that has good extensibility and floatability, a composition in which β-type crystal oil / fat and milk fat are directly blended in the oil phase has been proposed (for example, Patent Document 1). However, this roll-in plastic oil and fat composition has good extensibility and floatability, but was not satisfactory in terms of stickiness and juiciness.
For this reason, there has been a demand for a roll-in plastic oil / fat composition that has good workability (good extensibility, no stickiness), and that can obtain a layered wheat flour expanded food with good floating and juiciness.
　スプレッド用可塑性油脂組成物は、主としてパン等に塗って食されるものであり、その代表例としては、テーブルマーガリンが挙げられる。スプレッド用可塑性油脂組成物は、パン等に塗って使用されることから、スプレッド用可塑性油脂組成物には、使用時に伸び、広がり易いというスプレッド性のよさ（ぬり易さ）が必要とされる。
　また、通常、スプレッド用可塑性油脂組成物は、使用時に冷蔵保存されているものを取り出し、室温で使用するものであり、場合によっては、使用するまでにしばらく室温に放置されることもある。スプレッド用可塑性油脂組成物の熱に対する耐性が悪いと、室温に放置されている間に、スプレッド用可塑性油脂組成物が分離してしまうことがある。そのため、スプレッド用可塑性油脂組成物には、熱耐性のよさが必要とされる。
　更に、スプレッド用可塑性油脂組成物は、スプレッド用可塑性油脂組成物自体が食されることから、口溶けが重要となる。そのため、スプレッド用可塑性油脂組成物には、口溶けのよさが必要とされる。 The plastic fat composition for spread is mainly applied to bread or the like and eaten, and a representative example thereof is table margarine. Since the plastic fat composition for spread is used by being applied to bread or the like, the plastic fat composition for spread is required to have good spreadability (easiness to apply) that is easy to stretch and spread during use.
Moreover, the plastic fat composition for spreads is usually taken out from the refrigerator at the time of use and used at room temperature. In some cases, it may be left at room temperature for a while before use. If the plastic oil / fat composition for spreads is poor in heat resistance, the plastic oil / fat composition for spreads may be separated while being left at room temperature. Therefore, the heat resistance of the plastic oil composition for spread is required.
Furthermore, since the plastic fat composition for spreads is eaten by the plastic fat composition for spreads itself, melting in the mouth is important. For this reason, the plastic fat composition for spreads requires good meltability in the mouth.
　スプレッド性のよいスプレッド用可塑性油脂組成物として、魚油の極度硬化油を配合したものが提案されている（例えば、特許文献２）。しかし、このスプレッド用可塑性油脂組成物は、魚油を使用していることから風味の面で満足いくものではなかった。また、このスプレッド用可塑性油脂組成物は、極度硬化油の使用量が多いため、スプレッド性、口溶けも満足いくものではなかった。
　このため、スプレッド性（伸び、広がり）、熱耐性、口溶けのよいスプレッド用可塑性油脂組成物が求められていた。 As a plastic oil / fat composition for spread having good spreadability, a blended extremely hardened oil of fish oil has been proposed (for example, Patent Document 2). However, this plastic oil composition for spreads is not satisfactory in terms of flavor because it uses fish oil. Moreover, since this plastic oil composition for spreads has much use amount of extremely hardened oil, spread property and meltability in the mouth were not satisfactory.
For this reason, there has been a demand for a plastic oil / fat composition for spread that has good spreadability (elongation, spread), heat resistance, and good meltability in the mouth.
　練り込み用可塑性油脂組成物は、菓子、パンの生地の製造に用いられるものである。練り込み用可塑性油脂組成物は、菓子、パンの生地に配合、混合されることにより、生地中に練り込まれるものである。
　練り込み用可塑性油脂組成物の一種であるバターは、乳脂肪から製造されるものであり、風味の点で優れていることから、練り込み用可塑性油脂組成物として広く使用されている。しかし、バターは、可塑性の温度領域が狭いことから、作業性が悪いものであった。また、バターは、動物油脂を使用していることから、コレステロールが多く、価格も高いという問題もあった。 The plastic fat composition for kneading is used for the manufacture of confectionery and bread dough. The plastic fat composition for kneading is kneaded into the dough by blending and mixing with the dough for confectionery and bread.
Butter, which is a kind of plastic fat composition for kneading, is produced from milk fat and is excellent in flavor, and is widely used as a plastic fat composition for kneading. However, butter has poor workability due to its narrow plastic temperature range. In addition, since butter uses animal fats and oils, it has a problem of high cholesterol and high price.
　そこで、バターの問題点を改善するために、比較的価格の低い植物油脂を使用した練り込み用可塑性油脂組成物が開発されてきた。しかし、植物油脂を使用した練り込み用可塑性油脂組成物は、風味の点では、バターに優るものは少なかった。これらの背景から、風味をより改善するために、植物油脂を使用した練り込み用可塑性油脂組成物には、バターや呈味成分等を配合したものが開発されてきた。バターは前記した理由から、また、呈味成分はその配合量が多いと、バターと比較して不自然な風味となることから、練り込み用可塑性油脂組成物に配合するバターや呈味成分は、できるだけ少ない方が好ましいとされていた。従って、練り込み用可塑性油脂組成物には、バターや呈味成分等が配合された場合に、その風味が発現しやすい性質が必要とされていた。 Therefore, in order to improve the problem of butter, plastic oil compositions for kneading using vegetable oils and fats that are relatively inexpensive have been developed. However, the plastic oil and fat composition for kneading using vegetable oils and fats was not excellent in butter in terms of flavor. From these backgrounds, in order to further improve the flavor, a plastic oil / fat composition for kneading using vegetable oil / fat has been developed in which butter, a taste component, and the like are blended. For the reasons mentioned above, and since the flavoring ingredients are unnaturally flavored when the amount of the flavoring ingredients is large, butter and flavoring ingredients to be blended in the plastic fat composition for kneading are It was said that as little as possible was preferable. Accordingly, the plastic oil composition for kneading is required to have a property that the flavor is easily developed when butter, a taste component, or the like is blended.
　バターや呈味成分等の風味を発現しやすい練り込み用可塑性油脂組成物として、有機酸モノグリセリドと乳蛋白質の複合体の乳酸発酵物を配合したものが提案されている（例えば、特許文献３）。しかし、この練り込み用可塑性油脂組成物は、満足いくものではなかった。
　このため、バターや呈味成分等を配合した場合に、風味の発現のよい練り込み用可塑性油脂組成物が求められていた。 As a plastic oil composition for kneading that easily expresses flavors such as butter and taste components, a blended lactic acid fermented product of a complex of organic acid monoglyceride and milk protein has been proposed (for example, Patent Document 3). . However, the plastic fat composition for kneading was not satisfactory.
For this reason, when a butter | batter, a taste component, etc. were mix | blended, the plastic fat composition for kneading | mixing with sufficient expression of a flavor was calculated | required.
特開２００３－２８４４９１号公報JP 2003-284491 A 特開平９－１４３４９０号公報JP-A-9-143490 特開平９－２３８６１２号公報Japanese Patent Application Laid-Open No. 9-238612
　本発明の目的は、ロールイン、スプレッド及び練り込み等の用途に適し、トランス脂肪酸含量の低い可塑性油脂組成物及び該可塑性油脂組成物に用いる油脂組成物を提供することである。特に、ロールイン用可塑性油脂組成物に関しては、伸展性がよく、べたつきがない等の作業性のよいものを提供することである。また、スプレッド用可塑性油脂組成物に関しては、スプレッド性（伸び、広がり）、熱耐性、口溶けのよいものを提供することである。また、練り込み用可塑性油脂組成物に関しては、バターや呈味成分等を配合した場合に風味の発現がよいものを提供することである。 An object of the present invention is to provide a plastic fat composition having a low trans fatty acid content and an oil composition used for the plastic fat composition, which are suitable for uses such as roll-in, spread and kneading. In particular, regarding a plastic oil composition for roll-in, it is to provide a good workability such as good extensibility and no stickiness. Moreover, regarding the plastic fat composition for a spread, it is providing the thing of spread property (elongation, spread), heat resistance, and a good melt in a mouth. Moreover, regarding the plastic fat composition for kneading, it is providing the thing with favorable expression of flavor, when a butter | batter, a taste component, etc. are mix | blended.
　また、本発明は、ロールイン、スプレッド及び練り込み等の用途に適した可塑性油脂組成物を用いた食品を提供することである。特に、ロールイン用可塑性油脂組成物を用いた食品に関しては、浮きがよく、ジューシー感のある層状小麦粉膨化食品を提供することである。また、練り込み用可塑性油脂組成物を用いた食品に関しては、風味のよい菓子、パンを提供することである。 Moreover, this invention is providing the foodstuff using the plastic fat composition suitable for uses, such as roll-in, spread, and kneading | mixing. In particular, regarding foods using the plastic oil composition for roll-in, it is to provide a layered wheat flour expanded food that has a good float and a juicy feeling. Moreover, it is providing the confectionery and bread | bread with a sufficient flavor regarding the foodstuff using the plastic fat composition for kneading | mixing.
　本発明者らは、上記課題を解決すべく鋭意検討を行った結果、下記（ａ）～（ｃ）の条件を満たすように下記油脂Ａ、油脂Ｂ及び油脂Ｃを配合することで、ロールイン、スプレッド及び練り込み等の用途に適した可塑性油脂組成物及び該可塑性油脂組成物に用いる油脂組成物が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors incorporated the following oils and fats A, B and C so as to satisfy the following conditions (a) to (c). The present inventors have found that a plastic oil composition suitable for uses such as spread and kneading and an oil composition used for the plastic oil composition can be obtained, and the present invention has been completed.
　すなわち、本発明の第１の発明は、下記油脂Ａ、油脂Ｂ及び油脂Ｃを含有する油脂組成物であり、下記（ａ）～（ｃ）の条件を満たす油脂組成物である。
　油脂Ａ：全構成脂肪酸中に炭素数１２～１４の飽和脂肪酸を２０～６０質量％、炭素数１６～１８の飽和脂肪酸を４０～８０質量％含有する油脂であり、該油脂がエステル交換することにより得られる油脂
　油脂Ｂ：全構成脂肪酸中のパルミチン酸含量が２０～６０質量％、ステアリン酸含量が０．５～６質量％、オレイン酸含量が３０～６０質量％である油脂
　油脂Ｃ：液状油
（ａ）油脂組成物中の油脂Ａの含量が０．１～５０質量％
（ｂ）油脂組成物中の油脂Ｃの含量が０．１質量％以上４０質量％未満
（ｃ）油脂組成物中のＰＰＯ／ＰＯＰが０．１５～１．００（ＰＰＯ：１位及び２位、又は２位及び３位の脂肪酸がパルミチン酸であり、３位、又は１位の脂肪酸がオレイン酸であるトリアシルグリセロール。ＰＯＰ：１位及び３位の脂肪酸がパルミチン酸であり、２位の脂肪酸がオレイン酸であるトリアシルグリセロール。Ｐ：パルミチン酸。Ｏ：オレイン酸。） That is, the first invention of the present invention is an oil / fat composition containing the following oil / fat A, oil / fat B and oil / fat C, and an oil / fat composition satisfying the following conditions (a) to (c).
Fat and oil A: fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass
(B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat / oil composition is 0.15 to 1.00 (PPO: 1st and 2nd positions) Or a triacylglycerol in which the fatty acids in the 2nd and 3rd positions are palmitic acid and the fatty acid in the 3rd or 1st position is oleic acid.POP: the fatty acids in the 1st and 3rd positions are palmitic acid, Triacylglycerol whose fatty acid is oleic acid, P: palmitic acid, O: oleic acid.)
　本発明の第２の発明は、前記油脂Ａが、ラウリン系油脂とパーム系油脂との混合油を、エステル交換及び水素添加することにより得られる油脂であり、該油脂のヨウ素価が、０～２である第１の発明に記載の油脂組成物である。 According to a second aspect of the present invention, the fat A is a fat obtained by transesterification and hydrogenation of a mixed oil of lauric fat and palm fat, and the iodine value of the fat is 0 to 2 is an oil and fat composition according to the first invention.
　本発明の第３の発明は、前記油脂Ｂが、ヨウ素価４３～４８のパームミッドフラクション、及びヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂を含有する油脂である第１の発明又は第２の発明に記載の油脂組成物である。 According to a third aspect of the present invention, the fat and oil B is a fat and oil containing fat and oil obtained by transesterifying a palm mid fraction having an iodine value of 43 to 48 and palm olein having an iodine value of 50 to 65. It is an oil or fat composition according to the invention or the second invention.
　本発明の第４の発明は、前記油脂Ｂが、さらに、ヨウ素価５５～７０のパームスーパーオレインを含有する油脂である第３の発明に記載の油脂組成物である。 The fourth invention of the present invention is the oil / fat composition according to the third invention, wherein the oil / fat B is an oil / fat further containing palm super olein having an iodine value of 55 to 70.
　本発明の第５の発明は、第１の発明～第４の発明のいずれか１つの発明に記載の油脂組成物を用いた可塑性油脂組成物である。 The fifth invention of the present invention is a plastic fat composition using the fat composition according to any one of the first to fourth inventions.
　本発明の第６の発明は、前記可塑性油脂組成物が、油中水型乳化物である第５の発明に記載の可塑性油脂組成物である。 The sixth invention of the present invention is the plastic oil composition according to the fifth invention, wherein the plastic oil composition is a water-in-oil emulsion.
　本発明の第７の発明は、前記可塑性油脂組成物が、ロールイン、スプレッド又は練り込みに用いられるものである第５の発明又は第６の発明に記載の可塑性油脂組成物である。 The seventh invention of the present invention is the plastic fat composition according to the fifth or sixth invention, wherein the plastic fat composition is used for roll-in, spread or kneading.
　本発明の第８の発明は、第５の発明～第７の発明のいずれか１つの発明に記載の可塑性油脂組成物を用いた食品である。 The eighth invention of the present invention is a food product using the plastic fat composition according to any one of the fifth to seventh inventions.
　本発明によると、ロールイン、スプレッド及び練り込み等の用途に適し、トランス脂肪酸含量の低い可塑性油脂組成物及び該可塑性油脂組成物に用いる油脂組成物を提供することができる。特に、ロールイン用可塑性油脂組成物に関しては、伸展性がよく、べたつきがない等の作業性のよいものを提供することができる。また、スプレッド用可塑性油脂組成物に関しては、スプレッド性（伸び、広がり）、熱耐性、口溶けのよいものを提供することができる。また、練り込み用可塑性油脂組成物に関しては、バターや呈味成分等を配合した場合に風味の発現がよいものを提供することができる。 According to the present invention, it is possible to provide a plastic fat composition that is suitable for uses such as roll-in, spread, and kneading, and has a low trans fatty acid content, and an oil / fat composition used for the plastic fat composition. In particular, with regard to the roll-in plastic fat composition, it is possible to provide a product having good workability such as good extensibility and no stickiness. Moreover, regarding the plastic fat composition for spreads, it is possible to provide a spreadable (elongation, spread), heat resistance, and good meltability in the mouth. Moreover, about the plastic fat composition for kneading | mixing, when a butter | batter, a taste component, etc. are mix | blended, what has a favorable expression of flavor can be provided.
　また、本発明によると、ロールイン、スプレッド及び練り込み等の用途に適した可塑性油脂組成物を用いた食品を提供することができる。特に、ロールイン用可塑性油脂組成物を用いた食品に関しては、浮きがよく、ジューシー感を有する層状小麦粉膨化食品を提供することができる。また、練り込み用可塑性油脂組成物を用いた食品に関しては、風味のよい菓子、パンを提供することができる。 Moreover, according to the present invention, a food using a plastic fat composition suitable for applications such as roll-in, spread and kneading can be provided. In particular, with regard to foods using the roll-in plastic fat composition, it is possible to provide a layered wheat flour-expanded food that has a good float and a juicy feeling. Moreover, regarding foods using the plastic fat composition for kneading, confectionery and bread having a good flavor can be provided.
　以下に本発明について詳細に説明する。
　まず、本発明の油脂組成物について説明する。
　本発明の油脂組成物は、下記油脂Ａ、油脂Ｂ及び油脂Ｃを含有し、下記（ａ）～（ｃ）の条件を満たすことを特徴とする。
　油脂Ａ：全構成脂肪酸中に炭素数１２～１４の飽和脂肪酸を２０～６０質量％、炭素数１６～１８の飽和脂肪酸を４０～８０質量％含有する油脂であり、該油脂がエステル交換することにより得られる油脂
　油脂Ｂ：全構成脂肪酸中のパルミチン酸含量が２０～６０質量％、ステアリン酸含量が０．５～６質量％、オレイン酸含量が３０～６０質量％である油脂
　油脂Ｃ：液状油
（ａ）油脂組成物中の油脂Ａの含量が０．１～５０質量％
（ｂ）油脂組成物中の油脂Ｃの含量が０．１質量％以上４０質量％未満
（ｃ）油脂組成物中のＰＰＯ／ＰＯＰが０．１５～１．００（ＰＰＯ：１位及び２位、又は２位及び３位の脂肪酸がパルミチン酸であり、３位、又は１位の脂肪酸がオレイン酸であるトリアシルグリセロール。ＰＯＰ：１位及び３位の脂肪酸がパルミチン酸であり、２位の脂肪酸がオレイン酸であるトリアシルグリセロール。Ｐ：パルミチン酸。Ｏ：オレイン酸。） The present invention is described in detail below.
First, the oil and fat composition of the present invention will be described.
The oil / fat composition of the present invention contains the following oil / fat A, oil / fat B and oil / fat C, and satisfies the following conditions (a) to (c).
Fat and oil A: fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass
(B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat / oil composition is 0.15 to 1.00 (PPO: 1st and 2nd positions) Or a triacylglycerol in which the fatty acids in the 2nd and 3rd positions are palmitic acid and the fatty acid in the 3rd or 1st position is oleic acid.POP: the fatty acids in the 1st and 3rd positions are palmitic acid, Triacylglycerol whose fatty acid is oleic acid, P: palmitic acid, O: oleic acid.)
　本発明で用いる油脂Ａは、全構成脂肪酸中に炭素数１２～１４の飽和脂肪酸を２０～６０質量％、好ましくは２５～４０質量％、更に好ましくは２８～３５質量％含有し、かつ炭素数１６～１８の飽和脂肪酸を４０～８０質量％、好ましくは４６～７０質量％、更に好ましくは５２～６８質量％含有する油脂である。また、油脂Ａは、エステル交換することにより得られる油脂である。
　油脂Ａの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が適度な硬さを有するものとなり、伸展性、スプレッド性のよいものとなる。また、可塑性油脂組成物を用いて得られる食品、特に層状小麦粉膨化食品が浮きのよいものとなる。また、油脂Ａがエステル交換したものであると、得られる可塑性油脂組成物が適度な可塑性を有するものとなり、スプレッド性のよいものとなる。
　なお、油脂中の脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準じて測定することができる。 The fat A used in the present invention contains 20 to 60% by mass, preferably 25 to 40% by mass, more preferably 28 to 35% by mass of a saturated fatty acid having 12 to 14 carbon atoms in the total constituent fatty acids, and the number of carbon atoms. Oils containing 16 to 18% by weight, preferably 46 to 70% by weight, more preferably 52 to 68% by weight of 16 to 18 saturated fatty acids. Moreover, fats and oils A are fats and oils obtained by transesterification.
When the fatty acid content in the total constituent fatty acids of the fat A is within the above range, the obtained plastic fat composition has an appropriate hardness, and has good extensibility and spreadability. Moreover, the foodstuff obtained using a plastic oil-fat composition, especially a layered wheat flour foodstuff will become a thing with good floating. Moreover, when the fats and oils A are transesterified, the obtained plastic fats and oils composition will have moderate plasticity, and a spread property will become favorable.
The fatty acid content in the oil and fat can be measured according to AOCS Ce1f-96.
　油脂Ａは、例えば、ラウリン系油脂と、炭素数１６～１８の脂肪酸が豊富な植物油脂とをエステル交換及び水素添加することにより得られる。 Oil A is obtained, for example, by transesterification and hydrogenation of lauric oil and vegetable oil rich in fatty acids having 16 to 18 carbon atoms.
　本発明におけるラウリン系油脂とは、全構成脂肪酸中におけるラウリン酸含量が３０質量％以上である油脂を意味し、具体的には、ヤシ油、パーム核油及びこれらの分別油等を例示することができる。ラウリン系油脂の分別油の具体例としては、パーム核オレイン（パーム核油を分別して得られる軟質部）、パーム核ステアリン（パーム核油を分別して得られる硬質部）、ヤシステアリン（ヤシ油を分別して得られる硬質部）等が挙げられる。これらのラウリン系油脂は１種又は２種以上を混合して用いることもできる。 The lauric fats and oils in the present invention mean fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, specifically, coconut oil, palm kernel oil, fractionated oils thereof, and the like. Can do. Specific examples of lauric oil fractionation oil include palm kernel olein (soft portion obtained by fractionating palm kernel oil), palm kernel stearin (hard portion obtained by fractionating palm kernel oil), and palm stearin (coconut oil). Hard part obtained by fractionation) and the like. These lauric fats and oils can also be used 1 type or in mixture of 2 or more types.
　本発明における炭素数１６～１８の脂肪酸が豊富な植物油脂とは、菜種油、大豆油、パーム系油脂等を例示することができ、特にパーム系油脂が好ましい。これらの炭素数１６～１８の脂肪酸が豊富な植物油脂は１種又は２種以上を混合して用いることもできる。 Examples of vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms in the present invention include rapeseed oil, soybean oil, palm oils and fats, and palm oils and fats are particularly preferable. These vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms can be used alone or in combination.
　本発明におけるパーム系油脂とは、パーム油及びパーム油の分別油のことを意味する。パーム油の分別油の具体例としては、パームオレイン（パーム油を分別して得られる軟質部）、パームステアリン（パーム油を分別して得られる硬質部）、パームスーパーオレイン（パームオレインをさらに分別して得られる軟質部であり、スーパーオレインと呼ばれることもある）、パームトップオレイン（パームスーパーオレインをさらに分別して得られる軟質部）、パームミッドフラクション（パームオレインをさらに分別して得られる硬質部であり、ＰＭＦと呼ばれることもある）、ソフトパーム（パームステアリンをさらに分別して得られる軟質部）、ハードステアリン（パームステアリンをさらに分別して得られる硬質部）等が挙げられる。これらのパーム系油脂は、１種又は２種以上を混合して用いることもできる。なお、パーム油を分別する方法は、特に制限はなく、溶剤分別、乾式分別、界面活性剤分別のいずれの方法を選択することもできる。 The palm oil and fat in the present invention means palm oil and fractionated oil of palm oil. Specific examples of the fractionated oil of palm oil include palm olein (soft part obtained by fractionating palm oil), palm stearin (hard part obtained by fractionating palm oil), and palm super olein (obtained by further fractionating palm olein). Soft part, sometimes called super olein), palm top olein (soft part obtained by further separating palm super olein), palm mid fraction (hard part obtained by further separating palm olein, PMF And soft palm (a soft part obtained by further separating palm stearin), hard stearin (a hard part obtained by further separating palm stearin), and the like. These palm-based fats and oils can be used alone or in combination of two or more. The method for fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, and surfactant fractionation can be selected.
　油脂Ａの調製において、水素添加は必須ではなく、元々ヨウ素価の低い原料油脂を用いた場合、エステル交換のみで調製することもできる。また、油脂Ａの調製において、エステル交換及び水素添加の両方を行う場合、その順番に制限はなく、エステル交換を行った後に水素添加を行うことも、水素添加を行った後にエステル交換を行うこともできる。 In the preparation of fat / oil A, hydrogenation is not essential, and when a raw fat / oil having a low iodine value is used, it can be prepared by transesterification alone. In addition, when both the transesterification and the hydrogenation are performed in the preparation of the fat A, the order is not limited, and the hydrogenation may be performed after the transesterification, or the transesterification may be performed after the hydrogenation. You can also.
　油脂Ａの調製において、水素添加を行わない場合、油脂Ａのヨウ素価は、１７以下であることが好ましく、１３以下であることがより好ましく、０～１０であることが更に好ましい。
　また、油脂Ａの調製において、水素添加を行う場合、油脂Ａのヨウ素価は、トランス脂肪酸の含有量を十分に低減させるという意味で、１０以下であることが好ましく、５以下であることがより好ましく、０～２であることが更に好ましく、０であることが最も好ましい。
　なお、油脂のヨウ素価は、「社団法人　日本油化学会　基準油脂分析試験法２．３．４．１－１９９６」の方法に準じて測定することができる。 In the preparation of fat / oil A, when hydrogenation is not performed, the iodine value of fat / oil A is preferably 17 or less, more preferably 13 or less, and still more preferably 0 to 10.
In addition, when hydrogenation is performed in the preparation of the fat A, the iodine value of the fat A is preferably 10 or less, more preferably 5 or less in the sense that the trans fatty acid content is sufficiently reduced. 0 to 2 is more preferable, and 0 is most preferable.
In addition, the iodine value of fats and oils can be measured according to the method of “Japan Oil Chemists' Society Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
　油脂Ａを調製するためのエステル交換の方法は、特に制限はなく、通常の方法により行うことができ、合成触媒を使用した化学的エステル交換、リパーゼを触媒とした酵素的エステル交換のどちらの方法でも行うことができる。 The transesterification method for preparing the fat A is not particularly limited and can be carried out by an ordinary method. Either a chemical transesterification using a synthetic catalyst or an enzymatic transesterification using a lipase as a catalyst. But you can do it.
　化学的エステル交換は、ナトリウムメトキシド等の化学触媒を触媒として用いてエステル交換反応が行われる。化学的エステル交換によるエステル交換反応は、位置特異性の乏しいエステル交換反応となる（ランダムエステル交換とも言われる）。
　化学的エステル交換は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．１～１質量％添加した後、減圧下、８０～１２０℃で０．５～１時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 The chemical transesterification is carried out using a chemical catalyst such as sodium methoxide as a catalyst. The transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity (also referred to as random transesterification).
In the chemical transesterification, for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
　酵素的エステル交換は、リパーゼを触媒として用いてエステル交換反応が行われる。
　リパーゼは、リパーゼ粉末やリパーゼ粉末をセライト、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用することができる。酵素的エステル交換によるエステル交換反応は、リパーゼの種類によって、位置特異性の乏しいエステル交換反応、１，３位特異性の高いエステル交換反応のどちらで行うこともできる。
　位置特異性の乏しいエステル交換反応を行うことのできるリパーゼとしては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。
　１，３位特異性の高いエステル交換反応を行うことのできるリパーゼとしては、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。
　酵素的エステル交換は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して０．０２～１０質量％、好ましくは０．０４～５質量％添加した後、４０～８０℃、好ましくは４０～７０℃で０．５～４８時間、好ましくは０．５～２４時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、ろ過等によりリパーゼ粉末又は固定化リパーゼを除去後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 In the enzymatic transesterification, a transesterification reaction is performed using lipase as a catalyst.
As the lipase, lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity.
Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
Examples of the lipase capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw oil and fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
　油脂Ａを調製するための水素添加の方法は、特に制限はなく、通常の方法により行うことができる。水素添加は、例えば、ニッケル触媒の下、水素圧０．０２～０．３Ｍｐａ、１６０～２００℃の条件にて行うことができる。 The method of hydrogenation for preparing the fat / oil A is not particularly limited, and can be performed by a usual method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
　油脂Ａの好ましい態様としては、ラウリン系油脂と、パーム系油脂との混合油をエステル交換し、その後、ヨウ素価１０以下となるまで水素添加することで得られる油脂を例示することができる。また、ラウリン系油脂と、パーム系油脂を、ヨウ素価１０以下となるようにそれぞれ別々に水素添加を行い、その後、これらの混合油をエステル交換することで得られる油脂も例示することができる。ここで、ラウリン系油脂と、パーム系油脂との配合比は、ラウリン系油脂：パーム系油脂の質量比で、３０：７０～７０：３０であることが好ましい。
　水素添加は、完全水素添加（ヨウ素価０～２となるまで水素添加する）であることが好ましい。
　ラウリン系油脂としては、パーム核油又はパーム核オレインが好ましい例として挙げられる。また、パーム系油脂としては、パーム油又はパームステアリンが好ましい例として挙げられる。
　油脂Ａが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が適度な可塑性を有するものとなり、伸展性、スプレッド性、口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる食品、特に層状小麦粉膨化食品が浮きのよいものとなる。 As a preferable aspect of fats and oils A, fats and oils obtained by transesterifying a mixed oil of lauric fats and oils and palm fats and then hydrogenating until the iodine value becomes 10 or less can be exemplified. Moreover, the fats and oils obtained by hydrogenating lauric fats and oils and palm fats separately so that the iodine value may be 10 or less and then transesterifying these mixed oils can also be exemplified. Here, the mixing ratio of the lauric fat and the palm fat is preferably 30:70 to 70:30 as a mass ratio of the lauric fat and the palm fat.
The hydrogenation is preferably complete hydrogenation (hydrogenation is performed until the iodine value becomes 0 to 2).
Preferred examples of the lauric oil include palm kernel oil or palm kernel olein. Moreover, as a palm oil and fat, palm oil or palm stearin is mentioned as a preferable example.
When the fat / oil A is prepared by the above combination, the resulting plastic fat / oil composition has appropriate plasticity, and is excellent in extensibility, spreadability and meltability. Moreover, the foodstuff obtained using a plastic oil-fat composition, especially a layered wheat flour foodstuff will become a thing with good floating.
　また、油脂Ａの好ましい態様としては、ヨウ素価１０以下のラウリン系油脂と、ヨウ素価２０以下のパーム系油脂との混合油をエステル交換することで得られる油脂を例示できる。ここで、ヨウ素価１０以下のラウリン系油脂と、ヨウ素価２０以下のパーム系油脂との配合比は、ラウリン系油脂：パーム系油脂の質量比で、３０：７０～７０：３０であることが好ましい。ヨウ素価１０以下のラウリン系油脂としては、例えば、パーム核ステアリン、ヤシステアリンが挙げられる。パーム核ステアリンのヨウ素価は、１０以下であることが好ましいが、７以下であることが更に好ましい。ヨウ素価２０以下のパーム系油脂としては、ハードステアリンが挙げられる。ハードステアリンのヨウ素価は２０以下が好ましく、１６以下が更に好ましく、１３以下が最も好ましい。
　油脂Ａが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が適度な可塑性を有するものとなり、伸展性、スプレッド性、口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる食品、特に層状小麦粉膨化食品が浮きのよいものとなる。 Moreover, as a preferable aspect of the fats and oils A, the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and the palm fats and oils whose iodine value is 20 or less can be illustrated. Here, the blending ratio of the lauric fat / oil having an iodine value of 10 or less and the palm fat / oil having an iodine value of 20 or less is 30:70 to 70:30 in terms of a mass ratio of lauric fat / oil to palm fat / oil. preferable. Examples of the lauric oil and fat having an iodine value of 10 or less include palm kernel stearin and palm stearin. The iodine value of palm kernel stearin is preferably 10 or less, and more preferably 7 or less. Hard palm stearin is mentioned as a palm oil and fat of iodine number 20 or less. The iodine value of hard stearin is preferably 20 or less, more preferably 16 or less, and most preferably 13 or less.
When the fat / oil A is prepared by the above combination, the resulting plastic fat / oil composition has appropriate plasticity, and is excellent in extensibility, spreadability and meltability. Moreover, the foodstuff obtained using a plastic oil-fat composition, especially a layered wheat flour foodstuff will become a thing with good floating.
　本発明の油脂組成物中における油脂Ａの含量（条件（ａ））は、０．１～５０質量％であり、１～３０質量％であることが好ましく、２～２０質量％であることがより好ましく、２～１５質量％であることが更に好ましい。
　油脂組成物中における油脂Ａの含量が上記範囲にあると、得られる可塑性油脂組成物の伸展性、スプレッド性及び熱耐性がよく、べたつきのないものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品が浮きのよいものとなる。 The content of fat / oil A (condition (a)) in the fat / oil composition of the present invention is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
When the content of fat / oil A in the fat / oil composition is within the above range, the resulting plastic fat / oil composition has good extensibility, spreadability and heat resistance, and is not sticky. Moreover, the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
　本発明の油脂組成物がロールイン用である場合、油脂組成物中における油脂Ａの含量は、０．１～５０質量％であり、１～３０質量％であることが好ましく、２～２０質量％であることがより好ましく、２～１５質量％であることが更に好ましい。
　ロールイン用油脂組成物中における油脂Ａの含量が上記範囲にあると、得られる可塑性油脂組成物の伸展性がよく、べたつきのないものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品が浮きのよいものとなる。 When the oil and fat composition of the present invention is used for roll-in, the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
When the content of fat / oil A in the roll-in fat / oil composition is in the above range, the resulting plastic fat / oil composition has good extensibility and does not have stickiness. Moreover, the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
　本発明の油脂組成物がスプレッド用である場合、油脂組成物中における油脂Ａの含量は、０．１～５０質量％であり、１～３０質量％であることが好ましく、２～２０質量％であることがより好ましく、２～１５質量％であることが更に好ましい。
　スプレッド用油脂組成物中における油脂Ａの含量が上記範囲にあると、得られる可塑性油脂組成物のスプレッド性及び熱耐性がよいものとなる。 When the oil / fat composition of the present invention is used for spreads, the content of the oil / fat A in the oil / fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
When the content of the fat / oil A in the spread fat / oil composition is in the above range, the spreadability and heat resistance of the obtained plastic fat / oil composition are good.
　本発明の油脂組成物が練り込み用である場合、油脂組成物中における油脂Ａの含量は、０．１～５０質量％であり、１～３０質量％であることが好ましく、２～２０質量％であることがより好ましく、２～１５質量％であることが更に好ましい。
　練り込み用油脂組成物中における油脂Ａの含量が上記範囲にあると、熱耐性がよいものとなる。 When the oil and fat composition of the present invention is used for kneading, the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
When the content of fat / oil A in the fat / oil composition for kneading is in the above range, the heat resistance is good.
　本発明で用いる油脂Ｂは、全構成脂肪酸中にパルミチン酸、ステアリン酸及びオレイン酸を含有するものである。
　油脂Ｂの全構成脂肪酸中のパルミチン酸含量は、２０～６０質量％であり、好ましくは２５～５５質量％であり、更に好ましくは３０～５０質量％である。また、油脂Ｂの全構成脂肪酸中のステアリン酸含量は、０．５～６質量％であり、好ましくは３～６質量％であり、更に好ましくは３～５質量％である。また、油脂Ｂの全構成脂肪酸中のオレイン酸含量は、３０～６０質量％であり、好ましくは３５～５５質量％であり、更に好ましくは３７～５０質量％である。
　油脂Ｂの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性、スプレッド性、可塑性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 The fat B used in the present invention contains palmitic acid, stearic acid and oleic acid in all the constituent fatty acids.
The content of palmitic acid in the total constituent fatty acids of fats and oils B is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass. Further, the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass. Further, the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
When the fatty acid content in the total constituent fatty acids of the fats and oils B is in the above range, the resulting plastic fat and oil composition is excellent in extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がロールイン用である場合、本発明で用いる油脂Ｂの全構成脂肪酸中のパルミチン酸含量は、２０～６０質量％であり、好ましくは３０～５０質量％であり、更に好ましくは３８質量％を超え５０質量％以下である。また、油脂Ｂの全構成脂肪酸中のステアリン酸含量は、０．５～６質量％であり、好ましくは３～６質量％であり、更に好ましくは３～５質量％である。また、油脂Ｂの全構成脂肪酸中のオレイン酸含量は、３０～６０質量％であり、好ましくは３５～５５質量％であり、更に好ましくは３７～５０質量％である。
　ロールイン用油脂組成物に用いる油脂Ｂの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性のよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When the oil / fat composition of the present invention is for roll-in, the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 30 to 50% by mass, Preferably it exceeds 38 mass% and is 50 mass% or less. Further, the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass. Further, the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
When the fatty acid content in all the constituent fatty acids of the fat and oil B used for the roll-in fat and oil composition is in the above range, the resulting plastic fat and oil composition has good extensibility. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がスプレッド用である場合、本発明で用いる油脂Ｂの全構成脂肪酸中のパルミチン酸含量は、２０～６０質量％であり、好ましくは２５～５５質量％であり、更に好ましくは３０～５０質量％である。また、油脂Ｂの全構成脂肪酸中のステアリン酸含量は、０．５～６質量％であり、好ましくは３～６質量％であり、更に好ましくは３～５質量％である。また、油脂Ｂの全構成脂肪酸中のオレイン酸含量は、３０～６０質量％であり、好ましくは３５～５５質量％であり、更に好ましくは３７～５０質量％である。
　スプレッド用油脂組成物に用いる油脂Ｂの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物がスプレッド性及び口溶けのよいものとなる。 When the oil / fat composition of the present invention is for spreads, the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably Is 30 to 50% by mass. Further, the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass. Further, the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
When the fatty acid content in all the constituent fatty acids of the fat and oil B used in the fat and oil composition for spread is in the above range, the resulting plastic fat and oil composition is excellent in spreadability and mouth melting.
　本発明の油脂組成物が練り込み用である場合、本発明で用いる油脂Ｂの全構成脂肪酸中のパルミチン酸含量は、２０～６０質量％であり、好ましくは２５～５５質量％であり、更に好ましくは３０～５０質量％である。また、油脂Ｂの全構成脂肪酸中のステアリン酸含量は、０．５～６質量％であり、好ましくは３～６質量％であり、更に好ましくは３～５質量％である。また、油脂Ｂの全構成脂肪酸中のオレイン酸含量は、３０～６０質量％であり、好ましくは３５～５５質量％であり、更に好ましくは３７～５０質量％である。
　練り込み用油脂組成物に用いる油脂Ｂの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が可塑性及び口溶けのよいものとなる。 When the fat composition of the present invention is used for kneading, the palmitic acid content in the total constituent fatty acids of the fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, Preferably, it is 30 to 50% by mass. Further, the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass. Further, the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
When the fatty acid content in all the constituent fatty acids of the fat and oil B used for the kneading fat and oil composition is in the above range, the resulting plastic fat and oil composition has good plasticity and good solubility.
　油脂Ｂは、例えば、パーム油や、パームオレイン、パームスーパーオレイン、パームトップオレイン、パームミッドフラクション等のパーム油の分別油を原料油脂として用いることができる。パームオレインは、ヨウ素価５０～６５であることが好ましく、ヨウ素価５４～６０であることがより好ましい。パームスーパーオレインは、ヨウ素価５５～７０であることが好ましく、ヨウ素価５８～７０であることがより好ましい。パームトップオレインは、ヨウ素価６０～７５であることが好ましく、ヨウ素価６５～７５であることがより好ましい。パームミッドフラクションは、ヨウ素価４３～４８であることが好ましい。
　また、油脂Ｂは、例えば、パームオレイン、パームスーパーオレイン又はパームトップオレインをエステル交換して得られる油脂を原料油脂として用いることもできる。エステル交換させるパームオレインは、ヨウ素価５０～６５であることが好ましく、ヨウ素価５４～６０であることがより好ましい。エステル交換させるパームスーパーオレインは、ヨウ素価５５～７０であることが好ましく、ヨウ素価５８～７０であることがより好ましい。エステル交換させるパームトップオレインは、ヨウ素価６０～７５であることが好ましく、ヨウ素価６５～７５であることがより好ましい。
　油脂Ｂの原料油脂として用いられるパーム油の分別油の調製方法は、特に制限はなく、溶剤分別、乾式分別、界面活性剤分別のいずれの方法を選択することもできる。
　油脂Ｂの調製するためのエステル交換は、油脂Ａを調製するためのエステル交換を同様の方法、条件で行うことができる。 As the fats and oils B, for example, palm oil, and fractionated oils of palm oil such as palm olein, palm super olein, palm top olein, and palm mid fraction can be used as raw material fats and oils. Palm olein preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60. Palm super olein preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70. Palmtop olein preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75. The palm mid fraction preferably has an iodine value of 43 to 48.
Moreover, the fats and oils B can also use the fats and oils obtained by transesterifying palm olein, palm super olein, or palm top olein as raw material fats and oils, for example. The palm olein to be transesterified preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60. Palm super olein to be transesterified preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70. The palmtop olein to be transesterified preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
There is no restriction | limiting in particular in the preparation method of the palm oil fractionation oil used as raw material fats and oils of fats and oils B, Any method of solvent fractionation, dry fractionation, and surfactant fractionation can also be selected.
The transesterification for preparing the fats and oils B can be carried out by the same method and conditions as the transesterification for preparing the fats and oils A.
　油脂Ｂは、前記した原料油脂を１種又は２種以上を混合して調製することもできる。 Oil B can also be prepared by mixing one or more of the aforementioned raw oils.
　油脂Ｂの好ましい態様としては、例えば、ヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂とヨウ素価４３～４８のパームミッドフラクションの混合油や、ヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂とヨウ素価５５～７０のパームスーパーオレインとヨウ素価４３～４８のパームミッドフラクションの混合油等を例示することができる。
　油脂Ｂが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が伸展性、スプレッド性、可塑性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 Preferred embodiments of the fat B include, for example, a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48, or palm olein having an iodine value of 50 to 65. Examples thereof include a mixed oil of fats and oils obtained by transesterification, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48.
When the fat B is prepared by the above combination, the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　油脂Ｂがヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂とヨウ素価４３～４８のパームミッドフラクションの混合油である場合の配合比は、ヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂：ヨウ素価４３～４８のパームミッドフラクションの質量比で、１：２０～５：１であることが好ましく、１：１０～３：１であることがより好ましい。
　油脂Ｂがヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂とヨウ素価５５～７０のパームスーパーオレインとヨウ素価４３～４８のパームミッドフラクションの混合油である場合の配合比は、ヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂：ヨウ素価５５～７０のパームスーパーオレイン：ヨウ素価４３～４８のパームミッドフラクションの質量比で、１：１：２０～５：５：１であることが好ましく、１：１：１０～３：３：１であることがより好ましい。
　油脂Ｂが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が伸展性、スプレッド性、可塑性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48, palm olein having an iodine value of 50 to 65 is esterified. The mass ratio of oil and fat obtained by exchange: palm mid fraction having an iodine value of 43 to 48 is preferably 1:20 to 5: 1, and more preferably 1:10 to 3: 1.
In the case where the fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48, Fat / oil obtained by transesterification of palm olein having an iodine value of 50 to 65: Palm super olein having an iodine value of 55 to 70: Palm mid fraction having an iodine value of 43 to 48; 1: 1: 20 to 5: 5 Is preferably 1: 1, and more preferably 1: 1: 10 to 3: 3: 1.
When the fat B is prepared by the above combination, the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がロールイン用である場合、油脂Ｂの好ましい態様としては、例えば、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂とヨウ素価４３～４８のパームミッドフラクションの混合油等を例示することができ、その配合比は、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂：ヨウ素価４３～４８のパームミッドフラクションの質量比で、１：２０～５：１であることが好ましく、１：１０～３：１であることがより好ましい。
　油脂Ｂが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が伸展性のよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When the oil / fat composition of the present invention is for roll-in, a preferred embodiment of the oil / fat B is, for example, an oil / fat obtained by transesterifying palm olein having an iodine value of 54-60 and a palm mid fraction having an iodine value of 43-48 The blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ˜5: 1, more preferably 1:10 to 3: 1.
When the fats and oils B are prepared by the above combination, the resulting plastic fat and oil composition has good extensibility. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がスプレッド用である場合、油脂Ｂの好ましい態様としては、例えば、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂とヨウ素価５８～７０のパームスーパーオレインとヨウ素価４３～４８のパームミッドフラクションの混合油等を例示することができ、その配合比は、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂：ヨウ素価５８～７０のパームスーパーオレイン：ヨウ素価４３～４８のパームミッドフラクションの質量比で、１：１：２０～５：５：１であることが好ましく、１：１：１０～３：３：１であることがより好ましい。
　油脂Ｂが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が伸展性、スプレッド性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is for spreads, preferred embodiments of the oil and fat B include, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60, and palm super olein having an iodine value of 58 to 70 A mixed oil of a palm mid fraction having an iodine value of 43 to 48 can be exemplified, and the blending ratio thereof is an oil obtained by transesterifying palm olein having an iodine value of 54 to 60: palm super of an iodine value of 58 to 70 The mass ratio of olein: palm mid fraction having an iodine value of 43 to 48 is preferably 1: 1: 20 to 5: 5: 1, more preferably 1: 1: 10 to 3: 3: 1. .
When the fat / oil B is prepared by the above combination, the resulting plastic fat / oil composition has good extensibility, spreadability, and mouth melting.
　本発明の油脂組成物が練り込み用である場合、油脂Ｂの好ましい態様としては、例えば、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂とヨウ素価４３～４８のパームミッドフラクションの混合油等を例示することができ、その配合比は、ヨウ素価５４～６０のパームオレインをエステル交換して得られる油脂：ヨウ素価４３～４８のパームミッドフラクションの質量比で、１：２０～５：１であることが好ましく、１：１０～３：１であることがより好ましい。
　油脂Ｂが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物が可塑性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is for kneading, a preferable embodiment of the oil and fat B is, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60 and a palm mid fraction having an iodine value of 43 to 48. The blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ˜5: 1, more preferably 1:10 to 3: 1.
When the oil and fat B is prepared by the above combination, the resulting plastic oil and fat composition is excellent in plasticity and melting in the mouth.
　本発明の油脂組成物中における油脂Ｂの含量は、１０～９０質量％であり、１０～８０質量％であることが好ましく、３０～８０質量％であることがより好ましく、４５～８０質量％であることが更に好ましい。
　油脂組成物中における油脂Ｂの含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性、スプレッド性、可塑性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 The content of fat and oil B in the fat and oil composition of the present invention is 10 to 90% by weight, preferably 10 to 80% by weight, more preferably 30 to 80% by weight, and 45 to 80% by weight. More preferably.
When the content of fat / oil B in the fat / oil composition is in the above range, the resulting plastic fat / oil composition is excellent in extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がロールイン用である場合、油脂組成物中における油脂Ｂの含量は、１０～９０質量％であり、３０～８０質量％であることが好ましく、４０～７０質量％であることがより好ましく、５０～７０質量％であることが更に好ましい。
　ロールイン用油脂組成物中における油脂Ｂの含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性のよいものなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When the oil and fat composition of the present invention is for roll-in, the content of oil and fat B in the oil and fat composition is 10 to 90% by mass, preferably 30 to 80% by mass, and 40 to 70% by mass. More preferably, it is more preferably 50 to 70% by mass.
When the content of fat / oil B in the oil / fat composition for roll-in is in the above range, the resulting plastic fat / oil composition has good extensibility. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がスプレッド用である場合、油脂組成物中における油脂Ｂの含量は、１０～９０質量％であり、１５～８０質量％であることが好ましく、２０～７０質量％であることがより好ましく、４５～６５質量％であることが更に好ましい。
　スプレッド用油脂組成物中における油脂Ｂの含量が上記範囲にあると、得られる可塑性油脂組成物がスプレッド性及び口溶けのよいものとなる。 When the oil / fat composition of the present invention is for a spread, the content of the oil / fat B in the oil / fat composition is 10 to 90% by mass, preferably 15 to 80% by mass, and preferably 20 to 70% by mass. More preferred is 45 to 65% by mass.
When the content of the fats and oils B in the fat and oil composition for spread is in the above range, the obtained plastic fat and oil composition has good spreadability and good melting in the mouth.
　本発明の油脂組成物が練り込み用である場合、油脂組成物中における油脂Ｂの含量は、１０～９０質量％であり、３０～８０質量％であることが好ましく、４０～８０質量％であることがより好ましく、６０～８０質量％であることが更に好ましい。
　練り込み用油脂組成物中における油脂Ｂの含量が上記範囲にあると、得られる可塑性油脂組成物が可塑性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is used for kneading, the content of oil and fat B in the oil and fat composition is 10 to 90 mass%, preferably 30 to 80 mass%, preferably 40 to 80 mass%. More preferred is 60 to 80% by mass.
When the content of the fat / oil B in the fat / oil composition for kneading is in the above range, the resulting plastic fat / oil composition has good plasticity and good melting in the mouth.
　本発明の油脂組成物中における油脂Ａの含量に対する油脂Ｂの含量の比（油脂Ｂ／油脂Ａ）は、１～９９であることが好ましく、１～５０であることがより好ましく、５．６～２０であることが更に好ましく、５．６～１６であることが最も好ましい。
　油脂Ａの含量に対する油脂Ｂの含量の比が上記範囲にあると、得られる可塑性油脂組成物がスプレッド性、耐熱性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 The ratio of the content of fats and oils B to the content of fats and oils A (fat and fats B / fat and fats A) in the fat and oil composition of the present invention is preferably 1 to 99, more preferably 1 to 50, and 5.6. Is more preferably -20, and most preferably 5.6-16.
When the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がロールイン用である場合、油脂組成物中における油脂Ａの含量に対する油脂Ｂの含量の比（油脂Ｂ／油脂Ａ）は、１～９９であることが好ましく、１～５０であることがより好ましく、５．６～２０であることが更に好ましく、５．６～１５であることが最も好ましい。
　油脂Ａの含量に対する油脂Ｂの含量の比が上記範囲にあると、得られる可塑性油脂組成物が耐熱性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When the oil / fat composition of the present invention is used for roll-in, the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition (oil / fat B / oil / fat A) is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 15.
When the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in heat resistance and mouth melting. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がスプレッド用である場合、油脂組成物中における油脂Ａの含量に対する油脂Ｂの含量の比（油脂Ｂ／油脂Ａ）は、１～９９であることが好ましく、１～５０であることがより好ましく、５．６～２０であることが更に好ましく、５．６～１５であることが最も好ましい。
　油脂Ａの含量に対する油脂Ｂの含量の比が上記範囲にあると、得られる可塑性油脂組成物がスプレッド性、耐熱性及び口溶けのよいものとなる。 When the oil / fat composition of the present invention is for spreads, the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition (oil / fat B / oil / fat A) is preferably 1 to 99. More preferably, it is 5.6 to 20, still more preferably 5.6 to 15.
When the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting.
　本発明の油脂組成物が練り込み用である場合、油脂組成物中における油脂Ａの含量に対する油脂Ｂの含量の比（油脂Ｂ／油脂Ａ）は、１～９９であることが好ましく、１～５０であることがより好ましく、５．６～２０であることが更に好ましく、５．６～１６であることが最も好ましい。
　油脂Ａの含量に対する油脂Ｂの含量の比が上記範囲にあると、得られる可塑性油脂組成物が可塑性、耐熱性及び口溶けのよいものとなる。 When the oil / fat composition of the present invention is used for kneading, the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition (fat / fat B / oil / fat A) is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 16.
When the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in plasticity, heat resistance, and mouth melting.
　本発明で用いる油脂Ｃは、液状油である。本発明における液状油とは、２０℃で流動性を有する油脂のことをいう（好ましくは５℃で流動性を有する油脂、より好ましくは５℃で流動性及び透明性を有する油脂である）。
　油脂Ｃとしては、２０℃で流動性を有する油脂であれば、特に制限させることなく使用することができる。ただし、２０℃で流動性を有し、かつ油脂Ｂの構成を満たす油脂は、油脂Ｃには属さないものとし、油脂Ｂに属するものとする。 The fat C used in the present invention is a liquid oil. The liquid oil in the present invention means an oil and fat having fluidity at 20 ° C. (preferably an oil and fat having fluidity at 5 ° C., more preferably an oil and fat having fluidity and transparency at 5 ° C.).
As the fat / oil C, any fat / oil having fluidity at 20 ° C. can be used without any particular limitation. However, fats and oils that have fluidity at 20 ° C. and satisfy the constitution of the fats and oils B do not belong to the fats and oils C and belong to the fats and oils B.
　油脂Ｃとしては、例えば、液状植物油や、中鎖脂肪酸を構成脂肪酸とするトリアシルグリセロール含有油脂等が挙げられる。 Examples of the fats and oils C include liquid vegetable oils and triacylglycerol-containing fats and oils having medium-chain fatty acids as constituent fatty acids.
　液状植物油としては、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油等が挙げられる。これらの液状植物油は、２０℃で流動性を有すれば、エステル交換、分別等の加工処理したものも用いることができる。これらの液状植物油は、１種又は２種以上を混合して用いることもできる。 Liquid vegetable oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and the like. As long as these liquid vegetable oils have fluidity at 20 ° C., those processed by transesterification, fractionation, etc. can be used. These liquid vegetable oils can be used alone or in combination.
　中鎖脂肪酸を構成脂肪酸とするトリアシルグリセロール含有油脂とは、中鎖脂肪酸が１つ以上エステル結合したトリアシルグリセロールを含有する油脂のことをいう。中鎖脂肪酸が３つエステル結合したトリアシルグリセロールは、ＭＣＴと呼ばれることがある。また、中鎖脂肪酸が１つ又は２つエステル結合し、残りの脂肪酸として長鎖脂肪酸が結合したトリアシルグリセロールは、ＭＬＣＴと呼ばれることがある。
　なお、本発明における中鎖脂肪酸とは、炭素数６～１０の飽和脂肪酸のことであり、具体的には、ｎ－ヘキサン酸、ｎ－オクタン酸、及びｎ－デカン酸等が挙げられる。 The triacylglycerol-containing fat or oil having a medium-chain fatty acid as a constituent fatty acid refers to an oil or fat containing triacylglycerol in which one or more medium-chain fatty acids are ester-bonded. Triacylglycerol with three medium chain fatty acid ester-linked is sometimes called MCT. Further, triacylglycerol in which one or two medium chain fatty acids are ester-bonded and a long-chain fatty acid is bound as the remaining fatty acid may be referred to as MLCT.
The medium chain fatty acid in the present invention is a saturated fatty acid having 6 to 10 carbon atoms, and specifically includes n-hexanoic acid, n-octanoic acid, n-decanoic acid and the like.
　中鎖脂肪酸を構成脂肪酸とするトリアシルグリセロール含有油脂中における中鎖脂肪酸を構成脂肪酸とするトリアシルグリセロールの含量は、４～１００質量％であることが好ましく、１０～１００質量％であることが更に好ましく、１５～１００質量％であることが最も好ましい。 The content of the triacylglycerol having the medium chain fatty acid as the constituent fatty acid in the triacylglycerol-containing oil or fat having the medium chain fatty acid as the constituent fatty acid is preferably 4 to 100% by mass. More preferred is 15 to 100% by mass.
　油脂Ｃとしては、液状植物油と中鎖脂肪酸を構成脂肪酸とするトリアシルグリセロール含有油脂を混合して用いることもできる。 As the fat C, a liquid vegetable oil and a triacylglycerol-containing fat containing medium chain fatty acid as a constituent fatty acid can be mixed and used.
　本発明の油脂組成物中における油脂Ｃの含量（条件（ｂ））は、０．１質量％以上４０質量％未満であり、１０質量％以上４０質量％未満であることが好ましく、１５質量％以上４０質量％未満であることがより好ましい。
　油脂組成物中における油脂Ｃの含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性、スプレッド性、口溶け及び可塑性のよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品が更にジューシーな食感を有するものとなる。 The content of fat C in the fat composition of the present invention (condition (b)) is 0.1% by weight or more and less than 40% by weight, preferably 10% by weight or more and less than 40% by weight, and 15% by weight. More preferably, it is less than 40% by mass.
When the content of fat / oil C in the fat / oil composition is within the above range, the resulting plastic fat / oil composition has good extensibility, spreadability, mouth melting and plasticity. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
　本発明の油脂組成物がロールイン用である場合、油脂組成物中における油脂Ｃの含量は、０．１質量％以上４０質量％未満であり、１０質量％以上４０質量％未満であることが好ましく、２０質量％以上４０質量％未満であることがより好ましく、２５質量％以上４０質量％未満であることが更に好ましい。
　ロールイン用油脂組成物中における油脂Ｃの含量が上記範囲にあると、得られる可塑性油脂組成物が伸展性のよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品が更にジューシーな食感を有するものとなる。 When the oil and fat composition of the present invention is for roll-in, the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass. Preferably, it is more preferably 20% by mass or more and less than 40% by mass, and further preferably 25% by mass or more and less than 40% by mass.
When the content of fat / oil C in the roll-in fat / oil composition is within the above range, the resulting plastic fat / oil composition has good extensibility. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
　本発明の油脂組成物がスプレッド用である場合、油脂組成物中における油脂Ｃの含量は、０．１質量％以上４０質量％未満であり、１０質量％以上４０質量％未満であることが好ましく、２０質量％以上４０質量％未満であることがより好ましく、２５質量％以上４０質量％未満であることが更に好ましい。
　スプレッド用油脂組成物中における油脂Ｃの含量が上記範囲にあると、得られる可塑性油脂組成物がスプレッド性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is for a spread, the content of oil and fat C in the oil and fat composition is preferably 0.1% by mass or more and less than 40% by mass, and preferably 10% by mass or more and less than 40% by mass. 20% by mass or more and less than 40% by mass, and more preferably 25% by mass or more and less than 40% by mass.
When the content of fat / oil C in the fat / fat composition for spread is in the above range, the resulting plastic fat / fat composition has good spreadability and meltability in the mouth.
　本発明の油脂組成物が練り込み用である場合、油脂組成物中における油脂Ｃの含量は、０．１質量％以上４０質量％未満であり、１０質量％以上４０質量％未満であることが好ましく、１３～３５質量％であることがより好ましく、１５～３０質量％であることが更に好ましい。
　練り込み用油脂組成物中における油脂Ｃの含量が上記範囲にあると、得られる可塑性油脂組成物が可塑性のよいものとなる。 When the oil and fat composition of the present invention is for kneading, the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass. Preferably, the content is 13 to 35% by mass, and more preferably 15 to 30% by mass.
When the content of fat / oil C in the fat / oil composition for kneading is in the above range, the resulting plastic fat / oil composition has good plasticity.
　本発明の油脂組成物中のＰＰＯ／ＰＯＰ（条件（ｃ））は、０．１５～１．００であり、好ましくは０．１５～０．９０であり、より好ましくは０．１５～０．８５である。ＰＰＯ／ＰＯＰは、油脂組成物中のＰＯＰ含量に対するＰＰＯ含量の比である。また、Ｐはパルミチン酸、Ｏはオレイン酸を意味する。また、ＰＰＯは１位及び２位、又は２位及び３位の脂肪酸がパルミチン酸であり、３位、又は１位の脂肪酸がオレイン酸であるトリアシルグリセロールを意味する。また、ＰＯＰは１位及び３位の脂肪酸がパルミチン酸であり、２位の脂肪酸がオレイン酸であるトリアシルグリセロールを意味する。
　なお、油脂組成物中のＰＯＰ含量及びＰＰＯ含量は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３）を参考にしたガスクロマトグラフィー法によるＰＯＰとＰＰＯの合計含量の分析、及びＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）を参考にした銀イオンカラム－高速液体クロマトグラフィーによるＰＯＰとＰＰＯの組成比分析を組み合わせることにより測定することができる。
　油脂組成物中のＰＰＯ／ＰＯＰが上記範囲にあると、得られる可塑性油脂組成物が伸展性、スプレッド性、可塑性及び口溶けのよいものとなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 The PPO / POP (condition (c)) in the oil and fat composition of the present invention is 0.15 to 1.00, preferably 0.15 to 0.90, more preferably 0.15 to 0.00. 85. PPO / POP is the ratio of the PPO content to the POP content in the fat and oil composition. P means palmitic acid and O means oleic acid. PPO means triacylglycerol in which the 1st and 2nd, or 2nd and 3rd fatty acids are palmitic acid, and the 3rd or 1st fatty acid is oleic acid. POP means triacylglycerol in which the first and third fatty acids are palmitic acid and the second fatty acid is oleic acid.
The POP content and the PPO content in the oil and fat composition were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993), High Resol. Chromatogr. , 18, 105-107 (1995) with reference to a composition ratio analysis of POP and PPO by silver ion column-high performance liquid chromatography.
When the PPO / POP in the oil / fat composition is in the above range, the resulting plastic oil / fat composition has good extensibility, spreadability, plasticity and good melting in the mouth. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がロールイン用である場合、油脂組成物中のＰＰＯ／ＰＯＰは、０．１５～１．００であり、好ましくは０．４０～０．９０であり、より好ましくは０．６５～０．８５である。
　ロールイン用油脂組成物中のＰＰＯ／ＰＯＰが上記範囲にあると、得られる可塑性油脂組成物が伸展性のよいものなる。また、可塑性油脂組成物を用いて得られる層状小麦粉膨化食品がジューシーな食感を有し、浮きもよいものとなる。 When the oil and fat composition of the present invention is for roll-in, the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.40 to 0.90, more preferably 0. .65 to 0.85.
When PPO / POP in the oil-in-fat composition for roll-in is in the above range, the resulting plastic oil-and-fat composition has good extensibility. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
　本発明の油脂組成物がスプレッド用である場合、油脂組成物中のＰＰＯ／ＰＯＰは、０．１５～１．００であり、好ましくは０．１５～０．６０であり、より好ましくは０．２０～０．４５である。
　スプレッド用油脂組成物中のＰＰＯ／ＰＯＰが上記範囲にあると、得られる可塑性油脂組成物がスプレッド性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is used for spreads, the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.60, and more preferably 0.00. 20 to 0.45.
When PPO / POP in the oil composition for spread is in the above range, the resulting plastic oil composition has good spreadability and good melting in the mouth.
　本発明の油脂組成物が練り込み用である場合、油脂組成物中のＰＰＯ／ＰＯＰは、０．１５～１．００であり、好ましくは０．１５～０．５５であり、より好ましくは０．１５～０．３５である。
　練り込み用油脂組成物中のＰＰＯ／ＰＯＰが上記範囲にあると、得られる可塑性油脂組成物が可塑性及び口溶けのよいものとなる。 When the oil and fat composition of the present invention is for kneading, the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.55, more preferably 0. .15 to 0.35.
When the PPO / POP in the kneading oil / fat composition is in the above range, the resulting plastic oil / fat composition has good plasticity and good solubility in the mouth.
　本発明の油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。本発明においてトランス脂肪酸を実質的に含有しないとは、油脂組成物を構成する全構成脂肪酸中のトランス脂肪酸含量が、好ましくは１０質量％未満、より好ましくは５質量％未満、更に好ましくは２質量％未満であることを意味する。
　なお、油脂中のトランス脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準じて測定することができる。 The oil and fat composition of the present invention preferably contains substantially no trans fatty acid. In the present invention, the phrase “substantially free of trans fatty acid” means that the content of trans fatty acid in all the constituent fatty acids constituting the oil and fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than%.
The trans fatty acid content in fats and oils can be measured according to AOCS Ce1f-96.
　本発明の油脂組成物は、本発明の効果を損なわない範囲において、上記油脂Ａ、油脂Ｂ、油脂Ｃ以外のその他の油脂を含有させることもできる。その他の油脂の含量は、３５質量％以下であることが好ましく、３０質量％以下であることがより好ましく、２０質量％以下であることが更に好ましく、１０質量％以下であることが更に一層好ましく、０質量％（油脂Ａ、油脂Ｂ及び油脂Ｃのみからなる）であることが最も好ましい。その他の油脂としては、例えば、乳脂等が挙げられる。 The oil / fat composition of the present invention can also contain other oils / fats other than the oil / fat A, oil / fat B and oil / fat C as long as the effects of the present invention are not impaired. The content of other fats and oils is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and still more preferably 10% by mass or less. 0% by mass (consisting only of oil A, oil B and oil C) is most preferable. Examples of other oils and fats include milk fat and the like.
　本発明の油脂組成物は、上記油脂Ａ、油脂Ｂ、油脂Ｃを、必要に応じて加熱溶解させた後、均一に混合することで製造することができる。なお、例えば、油脂Ａが１種類、油脂Ｂが２種類（油脂Ｂ－１、油脂Ｂ－２とする）、油脂Ｃが２種類（油脂Ｃ－１、油脂Ｃ－２とする）から構成される油脂組成物の場合は、油脂Ａ、油脂Ｂ－１、油脂Ｂ－２、油脂Ｃ－１、油脂Ｃ－２を一度にまとめて混合することで製造することもできる。 The oil / fat composition of the present invention can be produced by heating and dissolving the oil / fat A, oil / fat B, and oil / fat C as necessary, and then uniformly mixing them. For example, one type of fat and oil A, two types of fat and oil B (referred to as fats and oils B-1 and B-2), and two types of fat and oil C (referred to as fats and fats C-1 and C2) The oil composition can also be produced by mixing the fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils C-1, and fats and oils C-2 all at once.
　本発明の油脂組成物は、ロールイン用、スプレッド用、練り込み用等の可塑性油脂組成物に好適に使用することができる。 The oil and fat composition of the present invention can be suitably used for plastic oil and fat compositions for roll-in, spread and kneading.
　次に、本発明の可塑性油脂組成物について説明する。
　本発明の可塑性油脂組成物は、本発明の油脂組成物を用いることを特徴とする。なお、本発明の油脂組成物を用いた本発明の可塑性油脂組成物とは、本発明の油脂組成物を油相に配合して調製した可塑性油脂組成物以外に、本発明の油脂組成物を構成する上記油脂Ａ、油脂Ｂ及び油脂Ｃを別々に油相に配合して調製した可塑性油脂組成物も含むものである。 Next, the plastic fat composition of the present invention will be described.
The plastic fat composition of the present invention is characterized by using the fat composition of the present invention. In addition, the plastic fat composition of the present invention using the fat composition of the present invention refers to the fat composition of the present invention in addition to the plastic fat composition prepared by blending the fat composition of the present invention into the oil phase. It also includes a plastic oil / fat composition prepared by separately blending the oil / fat A, the oil / fat B and the oil / fat C constituting the oil phase.
　本発明の可塑性油脂組成物は、油相中には、油脂成分として本発明の油脂組成物を含有するものである。可塑性油脂組成物の油相中における油脂成分の合計量に対する油脂組成物の含量は、上記油脂Ａ、油脂Ｂ及び油脂Ｃの合計含量で規定することができ、６５～１００質量％であることが好ましく、７０～１００質量％であることがより好ましく、８０～１００質量％であることが更に好ましく、９０～１００質量％であることが更に一層好ましく、１００質量％（油相中の油脂成分が油脂Ａ、油脂Ｂ及び油脂Ｃのみからなる）であることが最も好ましい。 The plastic fat composition of the present invention contains the fat composition of the present invention as a fat component in the oil phase. The content of the oil / fat composition relative to the total amount of the oil / fat components in the oil phase of the plastic oil / fat composition can be defined by the total content of the oil / fat A, the oil / fat B and the oil / fat C, and is 65 to 100% by mass. Preferably, it is 70 to 100% by mass, more preferably 80 to 100% by mass, still more preferably 90 to 100% by mass, and 100% by mass (the fat and oil component in the oil phase is Most preferably, it is composed of only fat A, fat B and fat C).
　また、本発明の可塑性油脂組成物は、水相を有するものと、水相を有さないものとに大別される。
　水相を有する可塑性油脂組成物の形態としては、油中水型乳化物、水中油型乳化物、二重乳化型乳化物が挙げられるが、油中水型乳化物であること好ましい。油中水型乳化物タイプの可塑性油脂組成物としては、マーガリン、ファットスプレッドが挙げられる。 Moreover, the plastic fat composition of this invention is divided roughly into what has an aqueous phase, and the thing which does not have an aqueous phase.
Examples of the form of the plastic fat composition having an aqueous phase include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion, and a water-in-oil emulsion is preferred. Examples of the plastic oil composition of the water-in-oil emulsion type include margarine and fat spread.
　可塑性油脂組成物が油中水型乳化物、水中油型乳化物、二重乳化型乳化物等である場合、油相の含量は、４８～９８質量％であることが好ましく、６０～９８質量％であることが好ましい、水相の含量は、２～５２質量％であることが好ましく、２～４０質量％であることがより好ましい。
　油相には、油脂成分（上記油脂Ａ、油脂Ｂ及び油脂Ｃを含有する本発明の油脂組成物）、バター、乳化剤、香料等が配合される。水相には、水、食塩、脱脂粉乳、呈味成分等が配合される。
　可塑性油脂組成物の油相、水相の含量が上記範囲であると、得られる可塑性油脂組成物が可塑性及び口溶けのよいものとなる。 When the plastic fat composition is a water-in-oil emulsion, an oil-in-water emulsion, a double emulsion, or the like, the content of the oil phase is preferably 48 to 98% by mass, and 60 to 98% by mass. %, And the aqueous phase content is preferably 2 to 52% by mass, more preferably 2 to 40% by mass.
In the oil phase, an oil / fat component (the oil / fat composition of the present invention containing the above-mentioned oil / fat A, oil / fat B and oil / fat C), butter, emulsifier, fragrance and the like are blended. Water, salt, skim milk powder, a taste component, etc. are mix | blended with an aqueous phase.
When the content of the oil phase and the aqueous phase of the plastic fat composition is in the above range, the resulting plastic fat composition has good plasticity and good solubility.
　水相を有さない可塑性油脂組成物の形態としては、ショートニングが挙げられる。可塑性油脂組成物がショートニングであるの場合、油相の含量は１００質量％となる。ショートニングには、油脂成分（上記油脂Ａ、油脂Ｂ及び油脂Ｃを含有する本発明の油脂組成物）、乳化剤等が配合される。 A shortening is mentioned as a form of the plastic fat composition which does not have a water phase. When the plastic fat composition is shortening, the content of the oil phase is 100% by mass. In the shortening, an oil / fat component (the oil / fat composition of the present invention containing the oil / fat A, the oil / fat B and the oil / fat C), an emulsifier and the like are blended.
　可塑性油脂組成物の油相には、本発明の効果を損なわない範囲において、油脂成分として本発明の油脂組成物を構成する上記油脂Ａ、油脂Ｂ、油脂Ｃ以外のその他の油脂を含有させることもできる。油脂成分の合計量に対するその他の油脂の含量は、３５質量％以下であることが好ましく、３０質量％以下であることがより好ましく、２０質量％以下であることが更に好ましく、１０質量％以下であることが更に一層好ましく、０質量％（油相中の油脂成分が油脂Ａ、油脂Ｂ及び油脂Ｃのみからなる）であることが最も好ましい。その他の油脂としては、例えば、乳脂等が挙げられる。 In the oil phase of the plastic fat composition, other fats and oils other than the fat A, fat B and fat C constituting the fat composition of the present invention as a fat component are contained in the range not impairing the effects of the present invention. You can also. The content of other fats and oils with respect to the total amount of the fat and oil components is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and 10% by mass or less. It is still more preferable that it is 0% by mass (the oil / fat component in the oil phase is composed only of oil / fat A, oil / fat B and oil / fat C). Examples of other oils and fats include milk fat and the like.
　可塑性油脂組成物、特に、練り込み用可塑性油脂組成物には、バター（脂肪分としては乳脂のみからなる）を配合することもできる。可塑性油脂組成物中におけるバターの配合量は、５～３０質量％であることが好ましく、５～２０質量％であることがより好ましく、５～１０質量％であることが更に好ましい。可塑性油脂組成物に上記範囲のバターを配合すると、得られる可塑性油脂組成物が風味のよいものとなる。 Butter (consisting only of milk fat as a fat component) can also be blended in the plastic fat composition, particularly the kneading plastic fat composition. The amount of butter in the plastic fat composition is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, and still more preferably 5 to 10% by mass. When the butter of the said range is mix | blended with a plastic oil-fat composition, the plastic oil-fat composition obtained will become a tasty thing.
　可塑性油脂組成物、特に、練り込み用可塑性油脂組成物には、呈味成分を配合することもできる。呈味成分としては、蛋白酵素分解物（例えば、大日本明治製糖株式会社製のコクベース　ラクティックイーストエキス等を使用することができる。）、バター酵素分解物（例えば、バターバッズ社製のバターバッズ等を使用することができる。）等が挙げられる。可塑性油脂組成物中における呈味成分の配合量は、０．１～５質量％であることが好ましく、０．１～２質量％であることがより好ましく、０．３～１質量％であることがより更に好ましい。可塑性油脂組成物に上記範囲の呈味成分を配合すると、得られる可塑性油脂組成物が風味のよいものとなる。
　特に、本発明の可塑性油脂組成物と、蛋白酵素分解物やバター酵素分解物を組み合わせると、油脂成分が植物油ベースであっても、良好なバター風味を有する可塑性油脂組成物が得られる。なお、可塑性油脂組成物中における蛋白酵素分解物とバター酵素分解物の配合比は、蛋白酵素分解物：バター酵素分解物の質量比で、８：２～２：８であることが好ましい。 A taste component can also be mix | blended with a plastic fat composition, especially the plastic fat composition for kneading | mixing. As a taste component, a protein enzyme degradation product (for example, Daikoku Meiji Sugar Co., Ltd. can be used as a base lactic acid yeast extract), a butter enzyme degradation product (for example, Butterbuds butterbuds, etc.) And the like can be used. The blending amount of the taste component in the plastic fat composition is preferably 0.1 to 5% by mass, more preferably 0.1 to 2% by mass, and 0.3 to 1% by mass. It is even more preferable. When a taste component in the above range is blended in the plastic fat composition, the resulting plastic fat composition becomes tasty.
In particular, when the plastic fat composition of the present invention is combined with a protein enzyme degradation product or a butter enzyme degradation product, a plastic fat composition having a good butter flavor can be obtained even if the fat component is a vegetable oil base. The mixing ratio of the protein enzyme degradation product and the butter enzyme degradation product in the plastic fat composition is preferably 8: 2 to 2: 8 in terms of the mass ratio of the protein enzyme degradation product to the butter enzyme degradation product.
　可塑性油脂組成物には、乳化剤を配合することができる。乳化剤としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、縮合リシノレイン脂肪酸エステル、グリセリン脂肪酸エステル等の合成乳化剤や、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の合成乳化剤でない乳化剤が挙げられる。可塑性油脂組成物中における乳化剤の配合量は、０．０１～５質量％であることが好ましく、０．０５～２質量％であることがより好ましく、０．１～１質量％であることが更に好ましい。 An emulsifier can be blended in the plastic fat composition. As emulsifiers, synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes. The blending amount of the emulsifier in the plastic fat composition is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and preferably 0.1 to 1% by mass. Further preferred.
　可塑性油脂組成物は、その他の成分として、通常、可塑性油脂組成物に配合される成分を配合することができる。その他の成分としては、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β‐カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、香料、全脂粉乳、脱脂粉乳、乳清蛋白等の乳製品、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。 The plastic fat composition can be blended with other components that are usually blended into the plastic fat composition as other components. Other ingredients include thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, β-carotene, and caramel. , Coloring agents such as red yeast rice pigment, tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and food additives.
　上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられる。 Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.
　本発明の可塑性油脂組成物において、上記その他の成分の含量は、好ましくは１０質量％以下、更に好ましくは５質量％以下である。 In the plastic fat composition of the present invention, the content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.
　本発明の可塑性油脂組成物の製造方法は、特に制限されるものではなく、公知の方法により製造することができる。
　具体的には、先ず、本発明の油脂組成物を含む油相を溶解し、必要により水相を混合乳化した後、冷却し、結晶化させることで製造することができる。冷却、結晶化は、冷却可塑化させることが好ましい。
　冷却条件は、好ましくは－０．５℃／分以上、更に好ましくは－５℃／分以上である。この際、徐冷却より急冷却の方が好ましい。
　冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組合せも挙げられる。
　また、油相の溶解後又は混合乳化後は、殺菌処理することが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
　なお、本発明の油脂組成物は、油脂組成物を構成する上記油脂Ａ、油脂Ｂ及び油脂Ｃを別々に油相に配合することもできる。 The manufacturing method of the plastic fat composition of the present invention is not particularly limited, and can be manufactured by a known method.
Specifically, first, the oil phase containing the oil and fat composition of the present invention is dissolved, and if necessary, the aqueous phase is mixed and emulsified, and then cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.
The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a compressor is also mentioned.
Further, it is desirable to sterilize after the oil phase is dissolved or mixed and emulsified. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
In addition, the oil-and-fat composition of this invention can also mix | blend the said oil-and-fat A, oil-and-fat B, and oil-and-fat C which comprise an oil-and-fat composition separately in an oil phase.
　本発明の可塑性油脂組成物は、その形状として、シート状、ブロック状、円柱状、直方体状等様々な形状とすることができる。
　可塑性油脂組成物がロールイン用可塑性油脂組成物の場合、シート状に成型されたものであることが好ましい。シート状とした場合、幅は５０～１０００ｍｍであることが好ましく、長さは５０～１０００ｍｍであることが好ましく、厚さは１～５０ｍｍであることが好ましい。 The plastic fat composition of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape.
When the plastic fat composition is a roll-in plastic fat composition, it is preferably molded into a sheet. In the case of a sheet, the width is preferably 50 to 1000 mm, the length is preferably 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.
　本発明の可塑性油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。本発明においてトランス脂肪酸を実質的に含有しないとは、可塑性油脂組成物における全構成脂肪酸中のトランス脂肪酸含量が、好ましくは１０質量％未満、より好ましくは５質量％未満、更に好ましくは２質量％未満であることを意味する。 The plastic fat composition of the present invention preferably contains substantially no trans fatty acid. In the present invention, the phrase “substantially free of trans fatty acids” means that the content of trans fatty acids in all the constituent fatty acids in the plastic fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than.
　本発明の可塑性油脂組成物は、ロールイン用可塑性油脂組成物、スプレッド用可塑性油脂組成物、練り込み用可塑性油脂組成物等として用いることができる。 The plastic fat composition of the present invention can be used as a roll-in plastic fat composition, a spread plastic fat composition, a kneading plastic fat composition, and the like.
　ロールイン用可塑性油脂組成物は、デニッシュペストリー、クロワッサン、パイ等の層状小麦粉膨化食品の製造に好適に用いることができる。ロールイン用可塑性油脂組成物は、伸展性がよく、べたつきがない等の作業性がよいものである。 The plastic fat composition for roll-in can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies. The plastic fat composition for roll-in has good workability such as good extensibility and no stickiness.
　スプレッド用可塑性油脂組成物は、スプレッドやフィリング材として用いることができる。スプレッド用可塑性油脂組成物は、スプレッド性（伸び、広がり）、熱耐性、口溶けのよいものである。 The plastic fat composition for spread can be used as a spread or a filling material. The plastic fat composition for spread has good spreadability (elongation, spread), heat resistance, and meltability in the mouth.
　練り込み用可塑性油脂組成物は、菓子やパンの製造に好適に用いることができる。練り込み用可塑性油脂組成物は、バターや呈味成分等を配合した場合に風味の発現がよいものである。また、練り込み用可塑性油脂組成物は、クリーミング性及び吸卵性のよいものである。クリーミング性がよいと、製造時の作業性がよいものとなる。吸卵性がよいと、卵をより多く配合することも可能になるため、バラエティーに富んだ配合での製造が可能となる。 The plastic fat composition for kneading can be suitably used for the production of confectionery and bread. The plastic fat composition for kneading exhibits good flavor when blended with butter, a taste component and the like. The plastic fat composition for kneading has good creaming properties and egg-absorbing properties. When the creaming property is good, the workability at the time of manufacture is good. If the egg-absorbing property is good, it becomes possible to mix more eggs, so that it is possible to manufacture with a variety of blends.
　次に、本発明の食品について説明する。
　本発明の食品は、本発明の可塑性油脂組成物を用いることを特徴とする。
　本発明の食品としては、デニッシュペストリー、クロワッサン、パイ等の層状小麦粉膨化食品、スプレッド、フィリング材、菓子、パン、バタークリーム等が挙げられる。
　また、本発明の食品への本発明の可塑性油脂組成物の配合量は、使用される食品の種類によって異なるため、特に制限されるものではない。
　また、本発明の食品の製造方法は、特に制限されるものではなく、本発明の可塑性油脂組成物を用いること以外は、公知の原料を使用し、公知の配合、公知の方法により、製造することができる。 Next, the food of the present invention will be described.
The food of the present invention is characterized by using the plastic fat composition of the present invention.
Examples of the food of the present invention include layered flour expanded foods such as Danish pastries, croissants, and pies, spreads, filling materials, confectionery, bread, butter cream and the like.
Moreover, since the compounding quantity of the plastic fat composition of this invention with the foodstuff of this invention changes with kinds of foodstuff to be used, it is not restrict | limited in particular.
Moreover, the manufacturing method of the foodstuff of this invention is not restrict | limited in particular, Except using the plastic fat composition of this invention, it uses a well-known raw material, It manufactures by a well-known mixing | blending and a well-known method. be able to.
　デニッシュペストリー、クロワッサン、パイ等の層状小麦粉膨化食品の製造には、本発明のロールイン用可塑性油脂組成物を好適に用いることができる。層状小麦粉膨化食品の製造に用いるロールイン用可塑性油脂組成物は、シート状であることが好ましい。
　層状小麦粉膨化食品は、例えば、シート状のロールイン用可塑性油脂組成物を生地の間に挟み込み、その後、生地を複数回折りたたみ、生地中にロールイン用可塑性油脂組成物を層状に折り込んだ後、生地を焼成することにより製造することができる。
　本発明のロールイン用可塑性油脂組成物を用いて層状小麦粉膨化食品を製造すると、ロールイン用可塑性油脂組成物は伸展性がよく、べたつきもないことから、作業性がよいものとなる。また、本発明のロールイン用可塑性油脂組成物を用いて製造した層状小麦粉膨化食品は、浮きがよく、ジューシー感を有するものとなる。 The roll-in plastic oil composition of the present invention can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies. It is preferable that the plastic oil-fat composition for roll-in used for manufacture of a layered wheat flour expanded food is a sheet form.
Layered wheat flour expanded food, for example, sandwich the sheet-like plastic oil composition for roll-in between the dough, then fold the dough multiple times, after folding the roll-in plastic fat composition in the dough in layers, It can be produced by baking the dough.
When a layered wheat flour expanded food is produced using the plastic oil composition for roll-in of the present invention, the plastic oil composition for roll-in has good extensibility and no stickiness, so that the workability is good. Moreover, the layered wheat flour expanded food manufactured using the plastic oil-fat composition for roll-in of this invention has a good float, and has a juicy feeling.
　スプレッド、フィリング材には、本発明のスプレッド用可塑性油脂組成物を好適に用いることができる。
　スプレッド及びフィリング材は、スプレッド用可塑性油脂組成物をそのままスプレッドやフィリング材として用いることもできる。また、スプレッド及びフィリング材は、スプレッド用可塑性油脂組成物とピーナツ、チョコレート等を混合して調製することもできる。スプレッドは、パンや菓子等に塗って使用されるものである。本発明の食品は、スプレッドを塗ったパンや菓子等も含むものである。フィリング材は、パンや菓子等に挟んで使用されるものである。また、本発明の食品は、フィリング材を挟んだパンや菓子等も含むものである。
　本発明のスプレッド用可塑性油脂組成物を用いて製造したスプレッド及びフィリング材は、スプレッド性、熱耐性及び口溶けのよいものとなる。 For the spread and filling material, the plastic fat composition for spread of the present invention can be suitably used.
As the spread and filling material, the plastic fat composition for spread can be used as it is as a spread or filling material. Moreover, a spread and a filling material can also mix and prepare a plastic fat composition for spreads, a peanut, chocolate, etc. The spread is used by being applied to bread or confectionery. The food of the present invention includes bread and confectionery with spreads. The filling material is used by being sandwiched between bread and confectionery. The food of the present invention also includes bread, confectionery and the like sandwiching a filling material.
The spread and filling material produced using the plastic fat composition for spreads of the present invention have good spreadability, heat resistance and meltability in the mouth.
　菓子、パンには、本発明の練り込み用可塑性油脂組成物を好適に用いることができる。
　菓子やパンは、例えば、練り込み用可塑性油脂組成物を生地中に通常の方法で練り込んだ後、生地を焼成することにより製造することができる。
　本発明の練り込み用可塑性油脂組成物を用いて製造される菓子やパンとしては、生地中にマーガリン、ファットスプレッド、ショートニングが配合されるものであれば特に制限はされない。菓子の具体例としては、クッキー、ビスケット、ケーキ等が挙げられる。
　本発明の練り込み用可塑性油脂組成物を用いて製造した菓子、パンは、バターや呈味成分等を配合した場合に風味の発現がよいものとなる。
　特に、本発明の練り込み用可塑性油脂組成物と、蛋白酵素分解物やバター酵素分解物を組み合わせたものを使用すると、油脂成分が植物油ベースであっても、良好なバター風味を有する菓子やパンが得られる。なお、菓子、パンに用いる練り込み用可塑性油脂組成物中における蛋白酵素分解物とバター酵素分解物の配合比は、蛋白酵素分解物：バター酵素分解物の質量比で、８：２～２：８であることが好ましい。 The confectionery plastic fat composition of the present invention can be suitably used for confectionery and bread.
The confectionery and bread can be produced, for example, by kneading the plastic fat composition for kneading into the dough by an ordinary method and then baking the dough.
The confectionery or bread produced using the plastic oil composition for kneading of the present invention is not particularly limited as long as margarine, fat spread and shortening are blended in the dough. Specific examples of the confectionery include cookies, biscuits, cakes and the like.
The confectionery and bread produced using the plastic oil composition for kneading of the present invention have a good expression of flavor when blended with butter, taste ingredients and the like.
In particular, when the combination of the plastic fat composition for kneading of the present invention and a protein enzyme degradation product or a butter enzyme degradation product is used, a confectionery or bread having a good butter flavor even if the fat component is a vegetable oil base Is obtained. The blending ratio of the protein enzyme degradation product and the butter enzyme degradation product in the kneading plastic oil composition used for confectionery and bread is 8: 2 to 2: 8 is preferable.
　バタークリームには、本発明の練り込み用可塑性油脂組成物を好適に用いることができる。
　バタークリームは、例えば、練り込み用可塑性油脂組成物を起泡させることにより製造することができる。バタークリームには、必要に応じて糖等を配合して起泡させることもできる。
　バタークリームは、パンや菓子等に塗ったり、挟んだりして使用されるものである。また、本発明の食品は、バタークリームを塗ったり、挟んだりしたパンや菓子等も含むものである。
　本発明の練り込み用可塑性油脂組成物を用いて製造したバタークリームは、バターや呈味成分等を配合した場合に風味の発現がよいものとなる。 For the butter cream, the plastic fat composition for kneading of the present invention can be suitably used.
Butter cream can be produced, for example, by foaming a plastic fat composition for kneading. In the butter cream, sugar or the like can be mixed and foamed as necessary.
Butter cream is used by being applied to or sandwiched between bread and confectionery. In addition, the food of the present invention includes bread, confectionery, etc. that are applied with butter cream or sandwiched between them.
The butter cream produced using the plastic oil composition for kneading of the present invention has a good expression of flavor when blended with butter, a taste component, and the like.
　次に、実施例及び比較例により本発明を詳細に説明する。しかしながら、本発明はこれらの実施例になんら制限されるものではない。 Next, the present invention will be described in detail with reference to examples and comparative examples. However, the present invention is not limited to these examples.
〔測定方法〕
　以下に示す油脂中の脂肪酸含量、油脂のヨウ素価、油脂中のトランス脂肪酸含量、油脂中のＰＰＯとＰＯＰ含量の測定は以下の方法により測定した。
　油脂中の脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準じて測定した。
　油脂のヨウ素価は、「社団法人　日本油化学会　基準油脂分析試験法２．３．４．１－１９９６」の方法に準じて測定した。
　油脂中のトランス脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準じて測定した。
　油脂中のＰＯＰ含量及びＰＰＯ含量は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３）を参考にしたガスクロマトグラフィー法によるＰＯＰとＰＰＯの合計含量の分析、及びＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）を参考にした銀イオンカラム－高速液体クロマトグラフィーによるＰＯＰとＰＰＯの組成比の分析を組み合わせることにより測定した。 〔Measuring method〕
The following methods were used to measure the fatty acid content in fats and oils, iodine value of fats and oils, trans fatty acid content in fats and oils, and PPO and POP contents in fats and oils.
The fatty acid content in the fat was measured according to AOCS Ce1f-96.
The iodine value of fats and oils was measured according to the method of “Japan Oil Chemistry Society, Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
The trans fatty acid content in the fat was measured according to AOCS Ce1f-96.
The POP content and the PPO content in fats and oils were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993). High Resol. Chromatogr. , 18, 105-107 (1995), and a combination of analysis of the composition ratio of POP and PPO by silver ion column-high performance liquid chromatography.
〔油脂Ａの調製〕
　パームステアリン（ヨウ素価３３、日清オイリオグループ株式会社社内製）１０ｋｇとパーム核オレイン（ヨウ素価２５、ラウリン酸含量４１質量％、日清オイリオグループ株式会社社内製）１０ｋｇとを混合して減圧下１１５～１２０℃で加熱乾燥した後、触媒としてナトリウムメトキシド２０ｇを添加し、３０分間減圧下で攪拌しながらエステル交換反応を進行させた。エステル交換反応終了後、水洗、脱色した後、ニッケル触媒を用いて１６０～２００℃にて水素添加を行い、ヨウ素価を２以下に調整した。ヨウ素価が２以下になったのを確認した後、温度を１００℃以下に下げ、ニッケル触媒をろ過により除去し、脱色、脱臭を行うことで、油脂Ａ（ヨウ素価０．１、炭素数１２～１４の飽和脂肪酸含量３１．０質量％、炭素数１６～１８の飽和脂肪酸含量６４．７質量％）を得た。 [Preparation of fat A]
10 kg of palm stearin (iodine value 33, manufactured by Nisshin Oillio Group Co., Ltd.) and 10 kg of palm kernel olein (iodine value 25, lauric acid content 41 mass%, manufactured by Nisshin Oilio Group Co., Ltd.) are mixed under reduced pressure. After heat drying at 115 to 120 ° C., 20 g of sodium methoxide was added as a catalyst, and the ester exchange reaction was allowed to proceed with stirring for 30 minutes under reduced pressure. After completion of the transesterification reaction, washing with water and decolorization were performed, and hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst to adjust the iodine value to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorization and deodorization were carried out, so that fat A (iodine value 0.1, carbon number 12) was obtained. To 14 saturated fatty acid content of 31.0% by mass, and saturated fatty acid content of 16 to 18 carbon atoms of 64.7% by mass).
〔油脂ａ〕
　油脂ａとして、パームステアリン（ヨウ素価３３、炭素数１２～１４の飽和脂肪酸含量１．４質量％、炭素数１６～１８の飽和脂肪酸含量６５．９質量％、日清オイリオグループ株式会社社内製）を使用した。 [Oil and fat a]
As fats and oils a, palm stearin (iodine value 33, saturated fatty acid content of 12 to 14 carbon atoms, 1.4 mass%, saturated fatty acid content of 16 to 18 carbon atoms, 65.9 mass%, manufactured by Nisshin Oillio Group, Inc.) It was used.
〔油脂Ｂ－１の調製〕
　油脂Ｂ－１として、パーム油（ヨウ素価５２、商品名；精製パーム油、日清オイリオグループ株式会社製）を分別して得られた軟質部であるパームオレインを、さらに分別して得られた硬質部であるパームミッドフラクション（ヨウ素価４５、パルミチン酸含量４８．０質量％、ステアリン酸含量４．９質量％、オレイン酸含量３７．７質量％、日清オイリオグループ株式会社社内製）を得た。 [Preparation of Oil B-1]
A hard part obtained by further separating palm olein, which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group, Inc.) as fat B-1. The palm mid fraction (Iodine value 45, Palmitic acid content 48.0% by mass, Stearic acid content 4.9% by mass, Oleic acid content 37.7% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
〔油脂Ｂ－２の調製〕
　油脂Ｂ－２として、パーム油（ヨウ素価５２、商品名；精製パーム油、日清オイリオグループ株式会社製）を分別して得られた軟質部であるパームオレインを、さらに分別して得られた軟質部であるパームスーパーオレイン（ヨウ素価６５、パルミチン酸含量３３．０質量％、ステアリン酸含量３．６質量％、オレイン酸含量４７．６質量％、日清オイリオグループ株式会社社内製）を得た。 [Preparation of fats and oils B-2]
A soft part obtained by further separating palm olein, which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) as fat B-2 Palm super olein (iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
〔油脂Ｂ－３の調製〕
　パーム油（ヨウ素価５２、商品名；精製パーム油、日清オイリオグループ株式会社製）を分別して得られた軟質部であるパームオレイン（ヨウ素価５６）２０ｋｇを、１１５－１２０℃で減圧乾燥し、ナトリウムメトキシド２０ｇを
添加し、３０分間減圧下で攪拌し、エステル交換反応を進行させた。エステル交換反応終了後、水洗、脱色、脱臭を行うことで、油脂Ｂ－３（ヨウ素価５６、パルミチン酸含量３９．８質量％、ステアリン酸含量４．４質量％、オレイン酸含量４２．６質量％、日清オイリオグループ株式会社社内製）得た。 [Preparation of fats and oils B-3]
20 kg of palm olein (iodine number 56), which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.), is dried under reduced pressure at 115-120 ° C. Then, 20 g of sodium methoxide was added, and the mixture was stirred for 30 minutes under reduced pressure to proceed the transesterification reaction. After completion of the transesterification reaction, washing with water, decolorization and deodorization were carried out to obtain oil B-3 (iodine number 56, palmitic acid content 39.8% by mass, stearic acid content 4.4% by mass, oleic acid content 42.6% by mass). %, Made by Nisshin Oillio Group Inc.).
〔油脂Ｂ－４〕
　パーム油（ヨウ素価５２、商品名：精製パーム油、パルミチン酸含量４３．８質量％、ステアリン酸含量４．４質量％、オレイン酸含量３９．７質量％、日清オイリオグループ株式会社製）を油脂Ｂ－４とした。 [Oil B-4]
Palm oil (iodine value 52, trade name: refined palm oil, palmitic acid content 43.8% by mass, stearic acid content 4.4% by mass, oleic acid content 39.7% by mass, manufactured by Nisshin Oillio Group, Inc.) This was designated as Oil B-4.
〔油脂Ｃ－１〕
　油脂Ｃ－１として、菜種油（商品名：日清菜種サラダ油、日清オイリオグループ株式会社製）を用いた。菜種油は、５℃において液状で、透明性を有するものであった。 [Oil C-1]
Rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nisshin Oilio Group Co., Ltd.) was used as the fat C-1. The rapeseed oil was liquid at 5 ° C. and had transparency.
〔油脂Ｃ－２〕
　油脂Ｃ－２として、大豆油（商品名：日清大豆白絞油、日清オイリオグループ株式会社製）を用いた。大豆油は、５℃において液状で、透明性を有するものであった。 [Oil C-2]
Soybean oil (trade name: Nisshin Soybean White Squeezed Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat C-2. Soybean oil was liquid at 5 ° C. and had transparency.
〔その他油脂〕
　その他油脂として、バター（商品名：明治醗酵バター、明治乳業株式会社製）、パーム油の極度硬化油（商品名：パーム極度硬化油、横関油脂株式会社製）、大豆油の硬化油（商品名：大豆硬化油４０、日清オイリオグループ株式会社製）を用いた。 [Other oils and fats]
Other fats and oils include butter (trade name: Meiji Fermentation Butter, manufactured by Meiji Dairies Co., Ltd.), palm oil extremely hardened oil (trade name: palm ultra hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.), soybean oil hardened oil (trade name) : Soybean hardened oil 40, manufactured by Nisshin Oillio Group Co., Ltd.).
（ロールイン用マーガリンの調製）
　以下の表１及び表２に示す配合で、油脂組成物を構成する油脂Ａ、油脂Ｂ－１、油脂Ｂ－２、油脂Ｂ－３、油脂Ｃ－１、油脂Ｃ－２、油脂ａと、乳化剤、香料を混合することで油相を調製した。次に、以下の表１及び表２に示す配合で水相を調製し、調製した油相と水相とを以下の表１及び表２に示す配合比で混合して予備乳化を行った。得られた予備乳化物を、コンビネーターを用いて急冷可塑化した後、レスティングチューブを通してシート状に成型することで、実施例１～５及び比較例１～５のロールイン用マーガリンを得た。得られたシート状のロールイン用マーガリンの大きさは、幅２２０ｍｍ、長さ３００ｍｍ、厚さ１０ｍｍであった。
　なお、実施例１～５及び比較例１～５のロールイン用マーガリン中のトランス脂肪酸含量は、全て１質量％未満であった。
　また、ロールイン用マーガリンを構成する油脂組成物の配合及び油脂組成物中のＰＰＯ／ＰＯＰを表１－１及び表２－１に示した。 (Preparation of roll-in margarine)
The fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils B-3, fats and oils C-1, fats and oils C-2, fats and oils a, and the fats and oils constituting the fat and oil composition in the composition shown in Table 1 and Table 2 An oil phase was prepared by mixing an emulsifier and a fragrance. Next, an aqueous phase was prepared with the formulation shown in Table 1 and Table 2 below, and the prepared oil phase and aqueous phase were mixed at a formulation ratio shown in Table 1 and Table 2 below to perform preliminary emulsification. The obtained preliminary emulsion was quenched and plasticized using a combinator, and then molded into a sheet through a resting tube to obtain roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5. . The size of the obtained sheet-shaped margarine for roll-in was 220 mm in width, 300 mm in length, and 10 mm in thickness.
The trans fatty acid contents in the roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5 were all less than 1% by mass.
In addition, Table 1-1 and Table 2-1 show the composition of the oil / fat composition constituting the margarine for roll-in and the PPO / POP in the oil / fat composition.
　実施例１～５及び比較例１～５のロールイン用マーガリンを用いて、表３の配合で下記製法により、クロワッサンを製造した。クロワッサンの製造におけるロールイン時の作業性（マーガリンの伸展性、べたつき）を下記評価基準により比較評価した。また、焼成したクロワッサンの生地浮き及びジューシー感を下記評価基準により比較評価した。なお、評価結果は、１０名のパネラーの比較評価結果の総合評価とした。結果を以下の表１及び表２に示した。 Using the margarines for roll-in of Examples 1 to 5 and Comparative Examples 1 to 5, croissants were produced by the following production method with the composition shown in Table 3. The workability at the time of roll-in in the production of croissants (margarine extensibility, stickiness) was comparatively evaluated according to the following evaluation criteria. Moreover, the dough floating and juicy feeling of the baked croissant were compared and evaluated according to the following evaluation criteria. The evaluation result was a comprehensive evaluation of the comparative evaluation results of 10 panelists. The results are shown in Tables 1 and 2 below.
＜クロワッサンの製法＞
　上記の配合で生地を調製し、得られた生地３ｋｇにシート状に成型したロールイン用マーガリン７５０ｇをのせ、常法に従い、ロールイン用マーガリンを生地に折り込み、成型の後、焼成してクロワッサンを製造した。 <Croissant manufacturing method>
Prepare a dough with the above composition, put 750 g of roll-in margarine formed into a sheet on 3 kg of the obtained dough, fold the roll-in margarine into the dough according to a conventional method, and after molding, fire it and croissant Manufactured.
＜ロールイン時のマーガリンの伸展性の評価基準＞
◎　：ひび割れがなく薄く伸び、良好
○　：ひび割れがなく良好
△　：若干のひび割れが起こり、やや不良
×　：ひび割れが起こり、不良 <Evaluation criteria for margarine extensibility during roll-in>
◎: Elongation without cracks, good, good ○: No cracks, good △: Some cracks occur, slightly bad ×: Cracks occur, poor
＜ロールイン時のマーガリンのべたつきの評価基準＞
◎　：べたつきなく薄く伸び、良好
○　：べたつきなく良好
△　：若干べたつきが起き、やや不良
×　：べたつきが起き、不良 <Evaluation criteria for stickiness of margarine during roll-in>
◎: Thin and thin without stickiness, good ○: Good without stickiness △: Slight stickiness occurs, slightly poor ×: Stickiness occurs, poor
＜クロワッサンの生地浮きの評価基準＞
◎　：非常に生地浮きが良く、ほとんどの生地と生地の間に十分な隙間があり良好
○　：生地浮きが良く、生地と生地の間に隙間がある
△　：生地浮きが悪く、生地と生地の間に十分な隙間の無い部分が多い
×　：生地浮きが悪く、ほとんどの生地と生地の間に十分な隙間が無い <Evaluation criteria for croissant dough>
◎: Very good fabric float, good enough gap between most fabrics ○: Good fabric float, there is a gap between fabrics △: Poor fabric lift, fabric and fabric dough There are many parts without enough gaps between them. ×: Dough does not float well and there is not enough gaps between most of the cloths.
＜クロワッサンのジューシー感の評価基準＞
◎　：ジューシー感が強く、非常に良好
○　：ジューシー感があり良好
△　：若干パサパサ感あり
×　：パサパサ感あり <Evaluation criteria for croissant's juicy feeling>
◎: Strongly succulent and very good ◯: Good with succulent △: Slightly crumbly x: Sense of crispness
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表１から分かるように、実施例のロールイン用マーガリンは、作業性（ロールイン時のマーガリンの伸展性、べたつき）に優れていた。また、実施例のロールイン用マーガリンを用いて製造したクロワッサンは、生地浮きに優れると共に、ジューシー感を有していた。 As can be seen from Table 1, the roll-in margarine of the example was excellent in workability (margarine extensibility and stickiness during roll-in). Moreover, the croissant manufactured using the margarine for roll-in of an Example was excellent in dough floating, and had a juicy feeling.
　一方、表２から分かるように、比較例のロールイン用マーガリンの場合、全ての評価項目が満足いくものはなかった。
　ＰＰＯ／ＰＯＰが１．００を超える比較例１のロールイン用マーガリンの場合、該マーガリンを用いて製造したクロワッサンは、ジューシー感が満足いくものではなかった。
　ＰＰＯ／ＰＯＰが１．００を超える比較例２のロールイン用マーガリンの場合、該マーガリンを用いて製造したクロワッサンは、ジューシー感及び生地浮きが満足いくものではなかった。
　ＰＰＯ／ＰＯＰが０．１５未満である比較例３のロールイン用マーガリンの場合、全て評価項目が満足いくものではなかった。
　油脂Ｃが４０質量％を超える比較例４のロールイン用マーガリンの場合、ロールイン時のマーガリンのべたつきが満足いくものではなく、また、該マーガリンを用いて製造したクロワッサンの生地浮きも満足いくものではなかった。
　油脂Ａを配合していない比較例５のロールイン用マーガリンの場合、ロールイン時の伸展性が満足いくものではなく、また、該マーガリンを用いて製造したクロワッサンの生地浮き及びジューシー感も満足いくものではなかった。 On the other hand, as can be seen from Table 2, in the case of the roll-in margarine of the comparative example, none of the evaluation items was satisfactory.
In the case of the margarine for roll-in of Comparative Example 1 where PPO / POP exceeded 1.00, the croissant produced using the margarine was not satisfactory in the juicy feeling.
In the case of the margarine for roll-in of Comparative Example 2 where PPO / POP exceeded 1.00, the croissant produced using the margarine was not satisfactory in the juicy feeling and the fabric floating.
In the case of the margarine for roll-in of Comparative Example 3 where PPO / POP is less than 0.15, all evaluation items were not satisfactory.
In the case of the margarine for roll-in of Comparative Example 4 in which the fat and oil C exceeds 40% by mass, the stickiness of the margarine at the time of roll-in is not satisfactory, and the float of the croissant manufactured using the margarine is also satisfactory. It wasn't.
In the case of the margarine for roll-in of Comparative Example 5 in which the fats and oils A are not blended, the extensibility at the time of roll-in is not satisfactory, and the fabric floating and juicy feeling of the croissant produced using the margarine are also satisfactory. It was not a thing.
　（スプレッドの調製）
　以下の表４及び表５に示す配合で、油脂組成物を構成する油脂Ａ、油脂Ｂ－１、油脂Ｂ－２、油脂Ｂ－３、油脂Ｃ－１、油脂Ｃ－２、油脂ａと、乳化剤、香料を混合することで油相を調製した。次に、以下の表４及び表５に示す配合で水相を調製し、調製した油相と水相とを以下の表４及び表５に示す配合比で混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例６～８及び比較例６～１０のスプレッドを得た。
　なお、実施例６～８及び比較例６～１０のスプレッド中のトランス脂肪酸含量は、全て１質量％未満であった。
　また、スプレッドを構成する油脂組成物の配合及び油脂組成物中のＰＰＯ／ＰＯＰを表４－１及び表５－１に示した。 (Spread preparation)
The fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils B-3, fats and oils C-1, fats and oils C-2 and fats and fats a constituting the fat and oil composition in the formulations shown in Tables 4 and 5 below. An oil phase was prepared by mixing an emulsifier and a fragrance. Next, an aqueous phase was prepared with the formulation shown in Table 4 and Table 5 below, and the prepared oil phase and aqueous phase were mixed at a formulation ratio shown in Table 4 and Table 5 below to perform preliminary emulsification. The obtained preliminary emulsion was quenched and plasticized using an onlator to obtain spreads of Examples 6 to 8 and Comparative Examples 6 to 10.
The trans fatty acid contents in the spreads of Examples 6 to 8 and Comparative Examples 6 to 10 were all less than 1% by mass.
Further, Table 4-1 and Table 5-1 show the composition of the oil / fat composition constituting the spread and the PPO / POP in the oil / fat composition.
　実施例６～８及び比較例６～１０のスプレッドを用いて、口溶け、スプレッド性及び熱耐性を下記評価基準により比較評価した。なお、評価結果は、１０名のパネラーにおける比較評価結果の総合評価とした。結果を以下の表４及び表５に示した。 Using the spreads of Examples 6 to 8 and Comparative Examples 6 to 10, the meltability, spreadability and heat resistance were compared and evaluated according to the following evaluation criteria. In addition, the evaluation result was made into the comprehensive evaluation of the comparative evaluation result in 10 panelists. The results are shown in Table 4 and Table 5 below.
＜スプレッドの口溶けの評価基準＞
◎　：口中でほとんど抵抗なく短時間で溶け、良好
○　：口中で短時間で溶け、良好
△　：口中で溶けるのにやや時間がかかり、やや不良
×　：口中で溶け残りやべたつきがあり、不良 <Evaluation criteria for melting mouth of spread>
◎: Melted in the mouth with little resistance in a short time, good ○: Melted in the mouth in a short time, good △: It took a little time to melt in the mouth, slightly bad x: There was undissolved in the mouth and stickiness, poor
＜スプレッドのスプレッド性＞
◎　：抵抗なく薄く均一に伸び、良好
○　：薄く均一に伸び、良好
△　：やや抵抗があり伸びにくく、やや不良
×　：抵抗があり均一に伸びず、不良 <Spread spread>
◎: Thin and uniform elongation without resistance, good ○: Thin and uniform elongation, good △: Slightly resistant and difficult to stretch, somewhat poor ×: Resistant and not uniformly stretched, poor
＜スプレッドの熱耐性の評価基準＞
◎　：２０℃で１週間保管した際に液油の分離が起きない
△　：２０℃で１週間保管した際に若干液油の分離が起きる
×　：２０℃で１週間保管した際に液油の分離が起きる <Evaluation criteria for heat resistance of spread>
◎: Liquid oil separation does not occur when stored at 20 ° C for 1 week △: Liquid oil separation occurs slightly when stored at 20 ° C for 1 week ×: Liquid oil does not separate when stored at 20 ° C for 1 week Separation occurs
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　表４から分かるように、実施例のスプレッドは、口溶け、スプレッド性及び熱耐性に優れていた。 As can be seen from Table 4, the spreads of the examples were excellent in melting, spreadability and heat resistance.
　一方、表５から分かるように、比較例のスプレッドの場合、全ての評価項目が満足いくものはなかった。
　ＰＰＯ／ＰＯＰが０．１５未満である比較例６のスプレッドの場合、口溶け及び熱耐性が満足いくものではなかった。
　ＰＰＯ／ＰＯＰが１．００を超える比較例７のスプレッドの場合、全て評価項目が満足いくものではなかった。
　ＰＰＯ／ＰＯＰが０．１５未満である比較例８のスプレッドの場合、全て評価項目が満足いくものではなかった。
　油脂Ｃが４０質量％を超える比較例９のスプレッドの場合、全て評価項目が満足いくものではなかった。
　油脂Ａを配合していない比較例１０のスプレッドの場合、口溶け及びスプレッド性が満足いくものではなかった。 On the other hand, as can be seen from Table 5, in the case of the spread of the comparative example, none of the evaluation items was satisfactory.
In the case of the spread of Comparative Example 6 in which PPO / POP was less than 0.15, the melting and heat resistance of the mouth were not satisfactory.
In the case of the spread of Comparative Example 7 in which PPO / POP exceeded 1.00, the evaluation items were not all satisfactory.
In the case of the spread of Comparative Example 8 where PPO / POP is less than 0.15, the evaluation items were not all satisfactory.
In the case of the spread of Comparative Example 9 in which the fat and oil C exceeded 40% by mass, the evaluation items were not all satisfactory.
In the case of the spread of Comparative Example 10 in which the fats and oils A were not blended, the melting in the mouth and the spread property were not satisfactory.
　（バター風味マーガリンの調製）
　以下の表６及び表７に示す配合で、油脂組成物を構成する油脂Ａ、油脂Ｂ－１、油脂Ｂ－２、油脂Ｂ－３、油脂Ｂ－４、油脂Ｃ－２と、バター、乳化剤、香料、着色料を混合することで油相を調製した。次に、以下の表６及び表７に示す配合で水相を調製し、調製した油相と水相とを以下の表６及び表７に示す配合比で混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例９～１３及び比較例１１～１２のバター風味マーガリンを得た。蛋白酵素分解物は、大日本明治製糖株式会社製のコクベース　ラクティックイーストエキスを使用し、バター酵素分解物は、バターバッズ社製のバターバッズを使用した。
　なお、実施例９～１３及び比較例１１のバター風味マーガリン中のトランス脂肪酸含量は、全て１質量％未満であった。また、比較例１２のバター風味マーガリン中のトランス脂肪酸含量は、１２．８質量％であった。
　また、バター風味マーガリンを構成する油脂組成物の配合及び油脂組成物中のＰＰＯ／ＰＯＰを表６－１及び表７－１に示した。 (Preparation of butter-flavored margarine)
Fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils B-3, fats and oils B-4, fats and oils C-2, butters and emulsifiers constituting the fat and oil composition in the following composition shown in Table 6 and Table 7 The oil phase was prepared by mixing fragrances and colorants. Next, an aqueous phase was prepared with the formulation shown in Table 6 and Table 7 below, and the prepared oil phase and aqueous phase were mixed at a formulation ratio shown in Table 6 and Table 7 below to perform preliminary emulsification. The obtained preliminary emulsion was quenched and plasticized using an onlator to obtain the butter-flavored margarines of Examples 9 to 13 and Comparative Examples 11 to 12. The protein enzyme degradation product used Daikoku Meiji Sugar Co., Ltd.'s rich base lactic yeast extract, and the butter enzyme degradation product used Butterbad's butterbad.
The trans fatty acid contents in the butter-flavored margarines of Examples 9 to 13 and Comparative Example 11 were all less than 1% by mass. Moreover, the trans fatty acid content in the butter-flavored margarine of Comparative Example 12 was 12.8% by mass.
Further, Table 6-1 and Table 7-1 show the composition of the oil / fat composition constituting the butter-flavored margarine and the PPO / POP in the oil / fat composition.
　実施例９～１３及び比較例１１、１２のバター風味マーガリンを用いて、クリーミング性及び吸卵性を下記試験方法により比較評価した。また、表８の配合で下記製法により、クッキーを製造し、焼成したクッキーの風味を下記評価基準により比較評価した。なお、焼成したクッキーの風味の評価結果は、１０名のパネラーの比較評価結果の総合評価とした。結果を以下の表６及び表７に示した。 Using the butter-flavored margarines of Examples 9 to 13 and Comparative Examples 11 and 12, creaming properties and egg-absorbing properties were compared and evaluated by the following test methods. Moreover, the cookie was manufactured by the following manufacturing method with the mixing | blending of Table 8, and the flavor of the baked cookie was comparatively evaluated by the following evaluation criteria. In addition, the evaluation result of the flavor of the baked cookie was made into the comprehensive evaluation of the comparative evaluation result of 10 panelists. The results are shown in Tables 6 and 7 below.
＜クリーミング性及び吸卵性試験方法＞
　マーガリン２００ｇと篩いにかけた上白糖２００ｇとをホバートミキサーＮ－５０（ビーター使用）で比重が０．７５になるまで攪拌した。１速（低速）で攪拌しながら、少しずつ溶いた全卵をマーガリンと卵が分離しかかる直前まで加えていき、加えた卵の重量を測定した。クリーミング性は、比重が０．７５になるまで時間で評価した。吸卵性は、下記式及び評価基準から評価した。
　　吸卵性＝加えた卵の全重量（ｇ）/マーガリン重量（２００ｇ） <Creaming property and egg-absorbing property test method>
200 g of margarine and 200 g of sucrose that had been sieved were stirred with a Hobart mixer N-50 (using a beater) until the specific gravity reached 0.75. While stirring at the first speed (low speed), the whole egg melted little by little was added until just before the margarine and the egg were separated, and the weight of the added egg was measured. The creaming property was evaluated by time until the specific gravity reached 0.75. Egg absorbency was evaluated from the following formula and evaluation criteria.
Egg absorbency = total weight of added egg (g) / margarine weight (200 g)
＜クリーミング性の評価基準＞
良好　：５分未満
普通　：５分以上～１０分未満
不良　：１０分以上 <Evaluation criteria for creaming properties>
Good: Less than 5 minutes Normal: More than 5 minutes to less than 10 minutes Poor: More than 10 minutes
＜吸卵性の評価基準＞
良好　：０．８以上
普通　：０．５以上０．８未満
不良　：０．５未満 <Evaluation criteria for egg sucking>
Good: 0.8 or more Normal: 0.5 or more and less than 0.8 Defect: Less than 0.5
＜クッキーの製法＞
　クッキーを表８の配合にて、シュガーバッター法で作製した。 <Cookie manufacturing method>
Cookies were prepared by the sugar batter method with the formulation shown in Table 8.
＜クッキーの風味の評価基準＞
◎　：バター風味が良く出ていて、大変よい
○　：バター風味の出方は普通
△　：バター風味の出方があまり良くない
×　：バター風味の出方が良くなく、不良 <Evaluation criteria for cookie flavor>
◎: Butter flavor is good and very good ○: Butter flavor is normal △: Butter flavor is not very good ×: Butter flavor is not good and poor
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
　表６から分かるように、実施例のバター風味マーガリンは、クリーミング性及び吸卵性に優れていた。また、実施例のバター風味マーガリンを用いて製造したクッキーは、バター風味の発現がよいものであった。 As can be seen from Table 6, the butter-flavored margarine of the example was excellent in creaming properties and egg-absorbing properties. Moreover, the cookie manufactured using the butter-flavored margarine of the Example had good expression of butter-flavor.
　一方、表７から分かるように、油脂Ａ及び液状油を配合しておらず、ＰＰＯ／ＰＯＰも０．１５未満である比較例１１のバター風味マーガリンの場合、全ての評価項目で満足いくものはなかった。
　また、油脂Ａを配合しておらず、ＰＰＯ／ＰＯＰも０．１５未満である比較例１２のバター風味マーガリンは、風味が満足いくものではなかった。また、比較例１２のバター風味マーガリンは、トランス脂肪酸含量も高く、好ましいものではなかった。 On the other hand, as can be seen from Table 7, in the case of the butter-flavored margarine of Comparative Example 11 in which fat A and liquid oil were not blended and PPO / POP was also less than 0.15, all the evaluation items were satisfactory. There wasn't.
In addition, the butter-flavored margarine of Comparative Example 12 which did not contain fat / oil A and had a PPO / POP of less than 0.15 was not satisfactory in flavor. Moreover, the butter-flavored margarine of Comparative Example 12 had a high trans fatty acid content and was not preferable.

Claims (9)

  1. 　下記油脂Ａ、油脂Ｂ及び油脂Ｃを含有する油脂組成物であり、下記（ａ）～（ｃ）の条件を満たす油脂組成物。
    　油脂Ａ：全構成脂肪酸中に炭素数１２～１４の飽和脂肪酸を２０～６０質量％、炭素数１６～１８の飽和脂肪酸を４０～８０質量％含有する油脂であり、該油脂がエステル交換することにより得られる油脂
    　油脂Ｂ：全構成脂肪酸中のパルミチン酸含量が２０～６０質量％、ステアリン酸含量が０．５～６質量％、オレイン酸含量が３０～６０質量％である油脂
    　油脂Ｃ：液状油
    （ａ）油脂組成物中の油脂Ａの含量が０．１～５０質量％
    （ｂ）油脂組成物中の油脂Ｃの含量が０．１質量％以上４０質量％未満
    （ｃ）油脂組成物中のＰＰＯ／ＰＯＰが０．１５～１．００（ＰＰＯ：１位及び２位、又は２位及び３位の脂肪酸がパルミチン酸であり、３位、又は１位の脂肪酸がオレイン酸であるトリアシルグリセロール。ＰＯＰ：１位及び３位の脂肪酸がパルミチン酸であり、２位の脂肪酸がオレイン酸であるトリアシルグリセロール。Ｐ：パルミチン酸。Ｏ：オレイン酸。）     An oil / fat composition containing the following oil / fat A, oil / fat B and oil / fat C, and satisfying the following conditions (a) to (c):
    Fat and oil A: fat and oil containing 20 to 60% by mass of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids, and the fat and oil are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass
    (B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat / oil composition is 0.15 to 1.00 (PPO: 1st and 2nd positions) Or a triacylglycerol in which the fatty acids in the 2nd and 3rd positions are palmitic acid and the fatty acid in the 3rd or 1st position is oleic acid.POP: the fatty acids in the 1st and 3rd positions are palmitic acid, Triacylglycerol whose fatty acid is oleic acid, P: palmitic acid, O: oleic acid.)
  2. 　前記油脂Ａが、ラウリン系油脂とパーム系油脂との混合油を、エステル交換及び水素添加することにより得られる油脂であり、該油脂のヨウ素価が、０～２である請求項１に記載の油脂組成物。 The fat / oil is fat / oil obtained by transesterification and hydrogenation of a mixed oil of lauric fat / palm fat / oil, and the iodine value of the fat / oil is 0-2. Oil composition.
  3. 　前記油脂Ｂが、ヨウ素価４３～４８のパームミッドフラクション、及びヨウ素価５０～６５のパームオレインをエステル交換して得られる油脂を含有する油脂である請求項１又は２に記載の油脂組成物。 3. The oil / fat composition according to claim 1 or 2, wherein the oil / fat B is an oil / fat containing a fat / oil obtained by transesterifying a palm mid fraction having an iodine value of 43 to 48 and a palm olein having an iodine value of 50 to 65.
  4. 　前記油脂Ｂが、さらに、ヨウ素価５５～７０のパームスーパーオレインを含有する油脂である請求項３に記載の油脂組成物。 The oil and fat composition according to claim 3, wherein the oil and fat B is an oil and fat further containing palm super olein having an iodine value of 55 to 70.
  5. 　前記油脂Ｃが、５℃で流動性を有する油脂である請求項１～４のいずれか１項に記載の油脂組成物。 The fat composition according to any one of claims 1 to 4, wherein the fat C is a fat having fluidity at 5 ° C.
  6. 　請求項１～５のいずれか１項に記載の油脂組成物を用いた可塑性油脂組成物。 A plastic fat composition using the fat composition according to any one of claims 1 to 5.
  7. 　前記可塑性油脂組成物が、油中水型乳化物である請求項６に記載の可塑性油脂組成物。 The plastic fat composition according to claim 6, wherein the plastic fat composition is a water-in-oil emulsion.
  8. 　前記可塑性油脂組成物が、ロールイン、スプレッド又は練り込みに用いられるものである請求項６又は７に記載の可塑性油脂組成物。 The plastic oil composition according to claim 6 or 7, wherein the plastic oil composition is used for roll-in, spread or kneading.
  9. 　請求項６～８のいずれか１項に記載の可塑性油脂組成物を用いた食品。 A food using the plastic fat composition according to any one of claims 6 to 8.
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