WO2014050488A1

WO2014050488A1 - Plastic oil-and-fat composition

Info

Publication number: WO2014050488A1
Application number: PCT/JP2013/073978
Authority: WO
Inventors: 勇馬小笠; 拓也小澤; 喜之將野; 一郎日▲高▼
Original assignee: 日清オイリオグループ株式会社
Priority date: 2012-09-26
Filing date: 2013-09-05
Publication date: 2014-04-03
Also published as: CN104619186B; JP7114650B2; JP2020115893A; JPWO2014050488A1; JP6704437B2; CN104619186A; JP6585346B2; JP2018191651A

Abstract

The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the-mouth properties, and obtaining a sufficiently juicy feel when used in bakery products such as breads and sweets. This plastic oil-and-fat composition contains 5 to 75 mass% of the following oil/fat (A) and 5 to 95 mass% of oil/fat (B) in the oil and fat that comprise the plastic oil-and-fat composition. Oil/fat (A): milk derived oil/fat; oil/fat (B): ester substituted oil containing 20 to 65 mass% of fatty acids having 14 or fewer carbon atoms and 20 to 65 mass% of palmitic acid, of all component fatty acids.

Description

Plastic oil composition

The present invention relates to a plastic fat composition such as margarine and shortening containing milk fat.

A typical example of a plastic fat composition containing milk fat is butter. By using butter, a bakery product such as bread or confectionery having high palatability can be obtained due to its excellent flavor, and the commercial value of the bakery product can be increased. . Bakery products with a richer flavor by using fermented butter are also popular. However, butter is expensive and has a problem in workability due to a large change in hardness due to temperature, and is particularly unsuitable for mass production using a continuous line.

Because of the above problems, so-called compound type plastic fat compositions have been developed that use mixed fats and oils that do not contain milk fat and butter, fermented butter, butter oil, fermented butter oil, fractionated butter oil, etc. I came. Compound-type plastic fat compositions are widely used at present because they are easy to handle and the flavor of milk fat is utilized as it is. However, considering the ease of handling, it is often designed so that the change in SFC (solid fat content) due to temperature is reduced, so the mouthfeel and bakery foods have a less juicy feeling, Due to the slow crystallization, there was a tendency to become harder over time, and there were problems in maintaining quality. In recent years, trans fatty acids contained in partially hydrogenated oils have become a problem, and the use of partially hydrogenated oils as edible oils and fats to be mixed with milk fat has been restricted, making it more difficult to solve the above problems.

An attempt to obtain a compound type plastic fat composition without using a partially hydrogenated oil is also underway. For example, Patent Document 1 discloses a method for producing a milk-fat-containing sheet-like processed oil and fat processed food by pressure crystallization, and Patent Document 2 has an iodine value of 10 or less, and the number of carbon atoms in all the constituent fatty acids. A predetermined weight of fat A having 18 or more constituent fatty acids of 80% by weight or more and fat B having an iodine value of 20 or less and having 14 or less carbon atoms of all the constituent fatty acids. An oil-and-fat composition for roll-in containing a transesterified oil and fat C subjected to random transesterification after mixing at a ratio and milk fat is disclosed. Patent Document 3 discloses that β-type crystal oil and fat and milk fat are directly contained in the oil phase. The oil-in-fat composition for roll-in to contain is disclosed.

However, Patent Document 1 requires a cooling and kneading device that can withstand a high pressure of about 30 MPa, and is difficult to put into practical use. In addition, although the oil and fat composition used in Patent Documents 2 and 3 improves crystallinity to some extent, bakery foods such as bread and confectionery using the composition have poor mouthfeel and juicy feeling peculiar to milk fat. .
Therefore, a compound-type plastic fat composition that keeps the trans fatty acid content low enough, has good crystallinity and good mouthfeel, and gives a sufficient juicy feeling when used in bakery foods such as bread and confectionery. Development of things has been desired.

Japanese Patent Laid-Open No. 2001-252015 JP 2002-253117 A JP 2003-284491 A

An object of the present invention is a plastic fat composition containing milk fat and low trans fatty acid content, which has good crystallinity and good mouthfeel, and has a sufficient juicy feeling when used in bakery products such as bread and confectionery. It is to obtain a compound type plastic fat composition obtained.

As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by using a milk-derived oil and fat together with a specific transesterified oil, and have completed the present invention.

That is, one aspect of the present invention is a plastic fat composition containing 5 to 75% by mass of the following fats and oils A and 5 to 95% by mass of fats and oils B in the fats and oils constituting the plastic fat and oil composition.
Fat and oil A: Fat and oil derived from milk Oil and fat B: Transesterified oil containing 20 to 65% by mass of fatty acids having 14 or less carbon atoms and 20 to 65% by mass of palmitic acid in all constituent fatty acids One of the preferred embodiments of the present invention is The oil / fat B is a plastic oil / fat composition containing 15% by mass or less of stearic acid in all the constituent fatty acids.
One of the preferable aspects of this invention is a plastic fat composition in which the said fats and oils B contain 15 mass% or less of trisaturated triglyceride (H3) which consists only of C16 or more saturated fatty acids.
One of the preferred embodiments of the present invention is that the content of the fats and oils B in the fats and oils constituting the plastic fat and oil composition is 5 to 90% by mass and further contains the following fats and oils C to 5 to 75% by mass. It is a plastic fat composition.
Fat and oil C: One or two or more fats and oils selected from palm-based fats and transesterified oils of palm-based fats and oils. One preferred embodiment of the present invention is carbon in the fats and oils constituting the plastic fat and oil composition. It is a plastic fat composition in which the content of trisaturated triglyceride (H3) consisting only of several 16 or more saturated fatty acids is 10% by mass or less.
One of the preferred embodiments of the present invention is that the ratio (mass ratio, P3 / H3) of tripalmitin (P3) in the trisaturated triglyceride (H3) consisting only of the saturated fatty acid having 16 or more carbon atoms is 0.5 or more. It is a plastic fat composition.
One of the preferable aspects of the present invention is a plastic fat composition in which the plastic fat composition is margarine or shortening.
Moreover, one of the other aspects of this invention is the foodstuff which uses the said plastic fat composition.

According to the present invention, it is a plastic fat composition containing milk fat and having a low trans fatty acid content, good crystallinity and good mouthfeel, and when used in bakery foods such as bread and confectionery, a sufficient juicy feeling is obtained. The compound type plastic fat composition can be provided. Moreover, foods, such as butter cream with a rich flavor and a pleasant mouth using the said plastic fat composition, and bread and confectionery with a flavorful and juicy feeling can be provided.

The present invention is described in detail below.
The plastic fat composition of the present invention contains 5 to 75% by mass of milk-derived fat A in the fat constituting the plastic fat composition. The milk-derived fat A in the present invention includes so-called milk fat and processed products thereof, and more specifically, butter, butter oil or fractionated oil thereof, fermented fractionated oil, fermented butter, fermented butter oil. Or those fractionated oils etc. are mentioned, Those 1 type (s) or 2 or more types can be used arbitrarily. The oil / fat A is preferably the above fractionated oil, and in particular, when the fractionated liquid portion (olein portion) is used, it is preferable for obtaining a juicy feeling of the bakery food. The separated liquid part is preferably contained in the fat and oil A in an amount of 10 to 90% by mass, more preferably 20 to 80% by mass, and still more preferably 30 to 70% by mass. The content of fat / oil A in the fat / oil constituting the plastic fat / oil composition is preferably 7 to 65% by mass, and more preferably 9 to 55% by mass. It is preferable for the content of the fat A to be in the above range since a plastic fat composition having a rich milk flavor and good crystallinity can be obtained.

The plastic fat composition of the present invention comprises 20 to 65 mass% of fatty acids having 14 or less carbon atoms and palmitic acid in the total constituent fatty acids constituting the fat together with the milk-derived fat A in the fat constituting the plastic fat composition. It contains 5 to 95% by mass of fat B, which is a transesterified oil containing 20 to 65% by mass of acid. The fat and oil B preferably contains 25 to 60% by mass, more preferably 28 to 55% by mass, of fatty acids having 14 or less carbon atoms in the total constituent fatty acids. In addition, the fat and oil B preferably contains 25 to 60% by mass of palmitic acid in all the constituent fatty acids, and more preferably contains 28 to 55% by mass. The content of the fat B in the fat constituting the plastic fat composition is preferably 5 to 90% by mass, more preferably 7 to 85% by mass, and further preferably 9 to 81% by mass. preferable. It is preferable that the constituent fatty acid of the fat and oil B and the content in the fat and oil constituting the plastic fat and oil composition are in the above range because a plastic fat and oil composition having good crystallinity and good mouthfeel can be obtained. In addition, the fats and oils B may use 1 type, or 2 or more types of transesterified oil which has the said structure.

The fat B used in the plastic fat composition of the present invention preferably contains 15% by mass or less, more preferably 12% by mass or less of stearic acid in the total constituent fatty acids constituting the oil B. More preferably, the content is ˜10% by mass. Oil B contains 15% by mass or less of a trisaturated triglyceride (hereinafter, may be referred to as HHH or H3) consisting of only a saturated fatty acid having 16 or more carbon atoms (hereinafter may be referred to as H). The content is preferably 12% by mass or less, more preferably 2 to 10% by mass. When the constituent fatty acid and triglyceride (hereinafter sometimes referred to as TAG) composition of the fat B is in the above range, a plastic fat composition having a good mouthfeel can be obtained, and juicy bread and confectionery using the plastic fat composition. It is preferable because it is easy to feel.

The fat B used in the plastic fat composition of the present invention is preferably a transesterified oil of lauric fat and C16 fat. Here, lauric fats and oils are fats and oils containing lauric acid in an amount of 30% by mass or more (preferably 40% by mass or more) in all constituent fatty acids constituting the fats and oils. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Moreover, C16 type | system | group fats and oils are the fats and oils which contain 30 mass% or more (preferably 40 mass% or more) of palmitic acid in all the fatty acids which comprise fats and oils. Specific examples of C16 oils include palm oil and processed oils and fats (transesterified oil, fractionated oil, hydrogenated oil, etc.), but palm oil and palm stearin having a palmitic acid content of 40% by mass or more ( Palm oil fractionated hard part) is preferred. Fat B is a mixture of lauric fat and C16 fat in a mass ratio, preferably 30:70 to 70:30, more preferably 35:65 to 65:35, and even more preferably 40:60 to 60:40. A transesterified oil of a mixed oil is preferred.

There is no restriction | limiting in particular as transesterification for preparing the fats and oils B used for the plastic fat composition of this invention, Non-selective transesterification (random transesterification) which is transesterification with low regioselectivity, Either selective transesterification (regiospecific transesterification) which is a transesterification reaction with high regioselectivity may be used, but non-selective transesterification is preferable. Moreover, there is no restriction | limiting in particular as a method of transesterification for preparing the fats and oils B used by this invention, Either the method of chemical transesterification or enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction becomes non-selective transesterification with low regioselectivity.
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 the normal edible oil and fat purification process can be performed.

The plastic fat composition of the present invention is one or two selected from among the fats and oils constituting the plastic fat and oil composition, in addition to the fats and oils A and B, the palm-based fats and oils and the transesterified oils of the palm-based fats and oils. It is preferable to contain the above fat C. Here, the palm-based fats and oils are one or two or more selected from palm oil and palm fractionated oil. The transesterified oil of the palm-based fats and oils is 50% by mass or more, preferably 60% by weight. It is a transesterified oil and its fractionated oil that are contained as a feedstock in an amount of not less than mass%. It is preferable that the fat C contains a transesterified oil of palm-based fat in terms of crystallinity modification, and the iodine value of the fat C is preferably 30 to 90, more preferably 40 to 85. 50 to 80 is more preferable. The content of fat C in the fat constituting the plastic fat composition of the present invention is preferably 5 to 75% by mass, more preferably 8 to 70% by mass, and 10 to 65% by mass. Is more preferable. It is preferable that the iodine value of the fat / oil C and the fat / oil C content in the fat / oil constituting the plastic fat / fat composition are in the above-mentioned range since a juicy feeling is likely to appear in bread and confectionery using the plastic fat / fat composition.
In addition, when the transesterification oil of the said palm-type oil and fat corresponds to the fat and oil B, it treats as the fat and oil B.

The plastic fat composition of the present invention contains 10% by mass or less of a trisaturated triglyceride (H3) consisting only of a saturated fatty acid (H) having 16 or more carbon atoms in the fat or oil constituting the plastic fat composition. It is preferable from the viewpoint of achieving both sex and mouthfeel. The H3 content is more preferably 2 to 8% by mass, even more preferably 2.5 to 7% by mass, still more preferably 2.5 to 6% by mass, and 3 to 6% by mass. Most preferably it is.

In the plastic fat composition of the present invention, the ratio (mass ratio, P3 / H3) of tripalmitin (hereinafter sometimes referred to as PPP or P3) in H3 in the fat or oil constituting the plastic fat composition is 0.00. It is preferable that it is 5 or more from the surface which balances a shape retention property and a lip. P3 / H3 is more preferably 0.6 or more, and further preferably 0.65 or more.

The plastic fat composition of the present invention preferably contains substantially no trans fatty acid. In the plastic fat composition of the present invention, the trans fatty acid content is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, and most preferably 1% by mass or less. It is.

As long as the plastic fat composition of the present invention contains the specified amount of the fat A and the fat B in the fat and oil constituting the plastic fat composition, and contains the specified amount of the fat C as necessary, other Ordinary edible fats and oils (soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, pork fat Fish oil, etc., and mixed oils of these oils and fats, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.), etc. can be used.

The plastic fat composition of the present invention preferably contains 30% by mass or more, more preferably 50% by mass or more, and still more preferably 70% by mass or more of the fat in the plastic fat composition.

In addition, each fatty acid content in fats and oils can be measured by a gas chromatography method (for example, it can be measured according to AOCS Self-96). Each triglyceride content in fats and oils can be measured by gas chromatography (for example, it can be measured according to AOCS Ce5-86).

In the plastic fat composition of the present invention, an emulsifier can be blended as a component other than fat. Examples of the emulsifier used in the plastic fat composition of the present invention include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, and glycerin organic acid. Synthesis of fatty acid esters, propylene glycol fatty acid esters and other synthetic emulsifiers, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule membrane, etc. The emulsifier which is not an emulsifier is mentioned, These 2 or more types can also be used in combination.

In the plastic fat composition of the present invention, components other than fats and emulsifiers, which are usually blended in plastic fat compositions, can be blended. Other ingredients include water, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β-carotene , Colorants such as caramel and red bean pigment, tocopherols, tea extracts (catechin etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs, egg processed products, flavors, whole milk powder, Non-fat dry milk, dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Food materials and food additives.

Examples of the plastic fat composition of the present invention include margarine (water-in-oil emulsion) having an aqueous phase and shortening not having an aqueous phase. In the case of a water-in-oil emulsion, the water content is preferably 1 to 60% by mass, more preferably 3 to 40% by mass, and still more preferably 5 to 30% by mass.

The manufacturing method of the plastic fat composition of the present invention is not particularly limited, and can be manufactured by known margarine and shortening manufacturing conditions and manufacturing methods.
Specifically, it can be manufactured by mixing and emulsifying a water phase prepared if necessary, by mixing and emulsifying the oil and fat to be blended and the oil-soluble component, followed by cooling and crystallization. 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. In addition, after the oil phase is prepared or mixed and emulsified, it is desirable to sterilize. Examples of the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger. 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, the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.

The plastic fat composition of the present invention can be used for butter cream by foaming itself, or for kneading or folding of bakery foods such as bread and confectionery. The plastic fat composition of the present invention tends to give a succulent feeling to a bakery food product when used for kneading or folding a bakery food product.

The butter cream of the present invention is characterized by being manufactured using the plastic fat composition of the present invention. In the present invention, the butter cream is obtained by adding a flavoring component such as saccharide to the plastic fat composition of the present invention and adding the flavoring component such as saccharide to the foamed plastic fat composition. It is a thing. In addition, the butter cream of this invention includes the thing before foaming which added taste components, such as saccharides, to a plastic fat composition.

In the butter cream of the present invention, the blended amount of the plastic fat composition of the present invention is preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and most preferably 40 to 60% by mass. .

The butter cream of the present invention contains a taste component such as sugar. The taste ingredient used in the butter cream of the present invention can be used without particular limitation as long as it is a taste ingredient usually used in butter cream. Taste components used in the butter cream of the present invention include, for example, glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, starch syrup, isomerization Sugar such as liquid sugar (sugar, sugar alcohol), cheese, fresh cream, synthetic cream, yogurt, condensed milk, whole milk powder, skim milk powder, skimmed condensed milk, milk, concentrated milk, cocoa mass, cocoa powder, chocolate, etc. Cocoa products, eggs such as egg yolk and powdered egg yolk, pulp jams, fruit juices, nuts and the like.
In the butter cream of the present invention, the blending amount of the taste component is preferably 20 to 70% by mass, more preferably 20 to 60% by mass, and most preferably 20 to 50% by mass.

As a taste component used in the butter cream of the present invention, it is preferable to use the above saccharide (sugar, sugar alcohol). The shape of the saccharide is not particularly limited, and either solid saccharide or liquid saccharide (liquid saccharide) can be used, but it is more preferable to use liquid saccharide. When liquid sugar is used, the butter cream melts better. The Brix of the liquid sugar is preferably 60 to 80, more preferably 65 to 75, and most preferably 70 to 75.
In the butter cream of the present invention, the amount of saccharide is preferably 20 to 70% by mass, more preferably 20 to 60% by mass, and most preferably 20 to 50% by mass.

The butter cream of the present invention can be blended with no particular limitation as long as it is usually blended with the butter cream in addition to the plastic fat composition and the taste component of the present invention. Moreover, these compounding quantities can also be normally mix | blended without a restriction | limiting in the range mix | blended with a butter cream.

The specific gravity of the butter cream of the present invention is preferably less than 0.79, more preferably less than 0.72, and most preferably less than 0.65.

The butter cream of the present invention can be used as a filling cream, sand cream, topping cream or the like.

The bakery food of the present invention is characterized by being manufactured using the plastic fat composition of the present invention. The bakery food of the present invention can be obtained by baking the bakery dough containing the plastic fat composition of the present invention. The bakery dough is mainly composed of flour and is kneaded or folded into the plastic oil composition of the present invention.

In the present invention, cereal flour is a product obtained by grinding cereals into powder and can be used without particular limitation as long as it is usually blended with bakery dough. Specific examples of the flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

In the bakery food of the present invention, the blending amount of the plastic fat composition of the present invention varies depending on the type of bakery food, and is not particularly limited, but preferably with respect to 100 parts by mass of flour blended in the bakery dough. Is 0.5 to 200 parts by mass, more preferably 2 to 150 parts by mass, and most preferably 5 to 100 parts by mass.

In addition to the plastic fat composition and flour of the present invention, the bakery food of the present invention can be blended with no particular limitation as long as it is usually blended in a bakery food. Moreover, these compounding quantities can also be mix | blended without a restriction | limiting especially in the range mix | blended with a bakery food normally. Specifically, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, plastic oil, emulsifier, emulsifying foaming agent (emulsified oil), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, Nonfat dry milk, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, legumes Kinako flour, tofu, soy milk, soy flour, soy protein, swelling agent, sweetener, seasoning, spice, coloring, flavoring and the like.

The bakery food of the present invention can be produced by known production conditions and production methods except that the plastic fat composition of the present invention is used.

Specific examples of the bakery food of the present invention include biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons and other baked confectionery, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, Castella, etc.), sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), Western sweets such as choux pastries, fermented sweets, pies, waffles, sweet bread, French bread, stollen, panettone, brioche, donuts , Danish and croissant bread.

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.

<Measurement method>
Each fatty acid content and each triglyceride content of the oil and fat constituting the plastic oil and fat composition shown below were measured by the following methods.
Each fatty acid content was measured by a gas chromatography method (according to AOCS Self-96).
Each triglyceride content was measured by gas chromatography (according to AOCS Ce5-86).

<Preparation of fats and oils>
[Oil and fat A1]: Butter oil (Nisshin Oillio Group in-house preparation, melting point 32 ° C.) was designated as fat and oil A1.
[Oil A2]: Butter oil olein (liquid part obtained by separating butter oil, Nisshin Oillio Group, in-house preparation, melting point 10 ° C.) was designated as oil A2.
[Oil B1]: A mixed oil obtained by mixing 60 parts by mass of palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 40 parts by mass of palm kernel oil (manufactured product of Nisshin Oilio Group Co., Ltd.) at 120 ° C. under reduced pressure. After sufficiently drying by heating, 0.1% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, and decolorized and deodorized according to a conventional purification method to obtain fat B1 (a fatty acid content of 28.2 mass% having 14 or less carbon atoms, a palmitic acid content of 29.9 mass%, A stearic acid content of 3.7% by mass, an H3 content of 3.4% by mass, and an iodine value of 39.0) were obtained.
[Oil B2]: A mixed oil obtained by mixing 50 parts by mass of palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel stearin (manufactured by Nisshin Oilio Group Co., Ltd.) at 120 ° C. under reduced pressure. After sufficiently drying by heating, 0.1% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, the sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fat B2 (a fatty acid content of 14 or less carbon atoms of 41.6% by mass, a palmitic acid content of 45.2% by mass). , Stearic acid content 3.3 mass%, H3 content 9.2 mass%, iodine value 10.0).
[Oil and fat b1]: A mixed oil obtained by mixing 50 parts by mass of rapeseed extremely hardened oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel oil (manufactured by Nisshin Oilio Group Co., Ltd.) under reduced pressure 120 After sufficiently drying by heating to ° C., 0.1% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, the sodium methylate was removed by washing with water and decolorized and deodorized according to a conventional purification method to obtain an oil b1 (a fatty acid content of 14 or less carbon atoms of 34.7% by mass, a palmitic acid content of 7.0% by mass, A stearic acid content of 46.8% by mass, an H3 content of 11.8% by mass, and an iodine value of 9.6) were obtained.
[Oil C1]: Palm oil (manufactured by Nisshin Oillio Group, Inc., iodine value 53) was designated as oil C1.
[Oil C2]: Palm mid fraction (manufactured by Nisshin Oillio Group, Inc., iodine value 45) was designated as oil C2.
[Oil C3]: Palm olein (manufactured by Nisshin Oillio Group, iodine value 56) was sufficiently dried by heating to 120 ° C. under reduced pressure, and then 0.1% by mass of sodium methylate for oil Was added and the ester exchange reaction was carried out with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain oil C3 (iodine number 56).
[Oil C4]: After mixing 65 parts by mass of palm oil (manufactured by Nisshin Oillio Group, iodine value 53) and 35 parts by mass of rapeseed oil (manufactured by Nisshin Oilio Group), 1,3 selectivity The lipase preparation having 0.5% by mass of oil was added, and a transesterification reaction was performed at 60 ° C. for 16 hours. After completion of the reaction, the lipase preparation was removed by filtration, and decolorization and deodorization were performed according to a conventional purification method to obtain an oil C4 (iodine value 75).
[Oil C5]: Palm super olein (manufactured by Nisshin Oillio Group, Inc., iodine value 65) was designated as oil C5.
[Oil D1]: Hardened coconut oil (manufactured by Nisshin Oillio Group, Inc., iodine value less than 1) was designated as oil D1.
[Oil and fat D2]: Rapeseed oil (manufactured by Nisshin Oillio Group, Inc.) was designated as oil and fat D2.

<Preparation and Evaluation of Plastic Oil Composition and Butter Cream>
In accordance with the composition of Tables 1 and 2, oils and fats were mixed, and after adding 100 parts by mass of each oil and fat and 0.4 parts by mass of an emulsifier, the mixture was heated and melted and then rapidly cooled and kneaded according to a conventional method using Examples 1 to 8 plastic oil composition was produced.
The obtained plastic oil / fat compositions of Examples 1 to 8 were subjected to a storage test for 30 cycles with 10 ° C. for 12 hours and 25 ° C. for 12 hours as one cycle. Evaluation was made as a comprehensive evaluation of five panelists, and the results are shown in Tables 1 and 2.
Further, the obtained plastic fat compositions of Examples 1 to 8 were foamed using a whipper with a vertical mixer to have a specific gravity of 0.45. 50 parts by weight of water phase consisting of 15 parts by weight of water, 34.7 parts by weight of liquid sugar, 0.2 parts by weight of liqueur and 0.1 parts by weight of fragrance is gradually whipped to 50 parts by weight of the whipped plastic fat composition. The butter cream was obtained by adding to the finished plastic fat composition while stirring and adjusting the final specific gravity to 0.60. The mouth of the obtained butter cream was evaluated according to the following criteria. Evaluation was made as a comprehensive evaluation of five panelists, and the results are shown in Tables 1 and 2.
Examples 5 to 8 are comparative examples.

<Evaluation criteria>

State of the structure of the plastic fat composition ◎ Fine fine and good ○ Good △ The texture is slightly rough ▲ The texture is rough × Coarse crystals are seen

Mouth of butter cream ◎ Very good ○ Good △ Somewhat lingering feeling ▲ There is a feeling of lingering residue × Very strong feeling of lingering residue

<Preparation and Evaluation of Plastic Oil Composition and Croissant>
According to the composition of Tables 3 and 4, fats and oils were mixed, and an oil phase was prepared by heating and melting those obtained by adding 1.0 part by weight of an emulsifier and 0.3 parts by weight of a fragrance to 67 parts by weight of each fat and oil. Separately, 29.3 parts by mass of water, 1.2 parts by mass of sodium chloride, 0.7 parts by mass of the flavoring agent and 0.5 parts by mass of skim milk powder were mixed and dissolved to prepare an aqueous phase. According to a conventional method, the aqueous phase was mixed and stirred in the oil phase and pre-emulsified, then rapidly cooled and kneaded by a combinator, and formed into a sheet shape through a resting tube to produce the plastic oil / fat compositions of Examples 9-14.
The obtained plastic fat compositions of Examples 9 to 14 were refrigerated for 2 weeks, and the state of the structure of the plastic fat composition was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of five panelists, and the results are shown in Tables 3 and 4.
In addition, 50 parts by weight of strong flour, 50 parts by weight of medium flour, 6 parts by weight of sugar, 1.7 parts by weight of salt, 5 parts by weight of whole eggs, 3 parts by weight of dairy products, 6 parts by weight of shortening, 53 parts by weight of water, fresh yeast A croissant dough consisting of 5 parts by weight and 1 part by weight of yeast food was prepared, and 800 g of the plastic oil composition of Examples 9 to 14 formed into a sheet shape with respect to 3 kg of the dough was added. The croissant was obtained by folding, forming and proofing. The workability at the time of folding the dough of the plastic fat composition and the texture of the croissant were evaluated according to the following criteria. The evaluation was a comprehensive evaluation of five panelists, and the results are shown in Tables 3 and 4.
Examples 12 to 14 are comparative examples.

<Evaluation criteria>

State of the structure of the plastic fat composition ◎ Very good ○ Good △ Some slight cracks are seen ▲ Cracks are conspicuous × Cracked

Workability of folding into fabric ◎ Good elongation, very good ○ Good △ Some cracks ▲ Cracks are conspicuous × Cracks are conspicuous, no elongation

Croissant's succulent feeling ◎ Juicy feeling is strong and very good. ○ Juicy feeling is good. △ Normal ▲ Juicy feeling is poor.

<Preparation and Evaluation of Plastic Oil Composition and Madeleine>
According to the composition shown in Table 5, fats and oils were mixed, and an oil phase was prepared by heating and melting a mixture obtained by adding 0.6 parts by weight of an emulsifier to 84.4 parts by weight of each fat and oil. Separately, an aqueous phase composed of 15.0 parts by mass of water was prepared. According to a conventional method, the aqueous phase was mixed and stirred in the oil phase and pre-emulsified, and then rapidly cooled and kneaded by an on-lator to produce the plastic oil / fat compositions of Examples 15 to 18.
The obtained plastic fat compositions of Examples 15 to 18 were refrigerated at 10 ° C. for 6 weeks, and the state of the structure of the plastic fat composition was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of five panelists, and the results are shown in Table 5.
Further, Madeleine comprising 100 parts by weight of the plastic fat composition of Examples 15 to 18, 37.9 parts by weight of strong flour, 62.1 parts by weight of flour, 100 parts by weight of sugar, 110 parts by weight of whole egg and 4.0 parts by weight of baking powder. Each dough was prepared, filled with 20 g each in a cup, and then baked to obtain Madeleine using each of the plastic fat compositions of Examples 15 to 18. The texture of the Madeleine (flavor, juicy) was evaluated according to the following criteria. The evaluation was a comprehensive evaluation of five panelists, and the results are shown in Table 5.
Example 18 is a comparative example.

<Evaluation criteria>
State of the structure of the plastic fat composition ◎ Fine fine and good ○ Good △ The texture is slightly rough ▲ The texture is rough × Coarse crystals are seen

Madeleine flavor ◎ Strong milky feeling, very good ○ Milky feeling, good △ Normal ▲ Poor milky taste × Pasapasa.

Madeleine's juicy feeling ◎ Juicy feeling is strong and very good. ○ Juicy feeling is good and good. △ Normal ▲ Juicy feeling is poor.

Claims

A plastic fat composition comprising 5 to 75% by mass of the following fat and oil A and 5 to 95% by mass of fat and oil B in the fat and oil constituting the plastic fat and oil composition.
Fat and oil A: Fat and oil derived from milk Oil and fat B: Transesterified oil containing 20 to 65% by mass of fatty acids having 14 or less carbon atoms and 20 to 65% by mass of palmitic acid in all constituent fatty acids
The plastic fat composition according to claim 1, wherein the fat B contains 15% by mass or less of stearic acid in all constituent fatty acids.
The plastic fat composition according to claim 1 or 2, wherein the fat B contains 15% by mass or less of a trisaturated triglyceride (H3) consisting only of a saturated fatty acid having 16 or more carbon atoms.
The content of the fat or oil B in the fat or oil constituting the plastic fat or oil composition is 5 to 90% by mass, and further contains 5 to 75% by mass of the following fat or oil C. The plastic fat composition according to Item.
Fats and oils C: One or two or more types of fats and oils selected from palm-based fats and transesterified oils of palm-based fats and oils
The content of trisaturated triglyceride (H3) consisting only of a saturated fatty acid having 16 or more carbon atoms in the oil or fat constituting the plastic oil or fat composition is 10% by mass or less. A plastic fat composition.
The plasticity according to claim 5, wherein a ratio (mass ratio, P3 / H3) of tripalmitin (P3) in the trisaturated triglyceride (H3) consisting only of the saturated fatty acid having 16 or more carbon atoms is 0.5 or more. Oil composition.
The plastic fat composition according to any one of claims 1 to 6, wherein the plastic fat composition is margarine or shortening.
A food using the plastic fat composition according to any one of claims 1 to 7.