WO2015099160A1 - Composition d'huile/graisse - Google Patents

Composition d'huile/graisse Download PDF

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Publication number
WO2015099160A1
WO2015099160A1 PCT/JP2014/084648 JP2014084648W WO2015099160A1 WO 2015099160 A1 WO2015099160 A1 WO 2015099160A1 JP 2014084648 W JP2014084648 W JP 2014084648W WO 2015099160 A1 WO2015099160 A1 WO 2015099160A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
fatty acids
composition
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Application number
PCT/JP2014/084648
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English (en)
Japanese (ja)
Inventor
晶 太田
和彦 桑田
横山　和明
Original Assignee
ミヨシ油脂株式会社
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 ミヨシ油脂株式会社 filed Critical ミヨシ油脂株式会社
Priority to CN201480012087.2A priority Critical patent/CN105025728B/zh
Publication of WO2015099160A1 publication Critical patent/WO2015099160A1/fr
Priority to HK16102006.0A priority patent/HK1214088A1/zh

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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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

Definitions

  • the present invention is an oil composition for spreads used as a raw oil and fat blended in a spread, a spread using the same, an oil and fat composition for butter cream used as a raw oil and fat blended in a butter cream, and the same Oil and fat composition for kneading to be used by kneading into the dough of the baked product such as butter cream, bread and confectionery, and layered food oil and fat composition to be used by folding into the dough of the baked product and a plastic fat and oil using the composition It relates to dough and baked products.
  • liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride, triunsaturated triglyceride, etc. due to high temperature or aging is less bleed, and there is little change in hardness even after long-term storage.
  • a shape-retaining property that is difficult to be deformed due to high temperature or aging is also required.
  • Patent Documents 1 and 2 Conventionally, as a technique to cope with any of these requirements, a technique using oils and fats combining a high melting point oil or extremely hardened oil and liquid oil for the purpose of improving extensibility and the like is known. (Patent Documents 1 and 2).
  • Patent Documents 3 and 4 For the purpose of improving extensibility and melting in the mouth, a technique using transesterified fats and oils of lauric fats and palm fats and oils has been proposed (Patent Documents 3 and 4).
  • Patent Documents 1 and 2 since the techniques described in Patent Documents 1 and 2 contain fats and oils with extremely high melting points and extremely hardened oils, melting in the mouth is not satisfactory, and hard oils and fats are combined with liquid oils and fats. In addition, liquid oil oozes out over time, and there is a problem of poor storage stability.
  • Butter cream is required to have foaming properties and dispersibility during creaming as physical properties, liquid retention when liquid sugar is added, good mouthfeel as texture, and good flavor release as flavor .
  • trans-type fatty acids are said to increase the risk of arteriosclerosis, and considering that there are concerns about the impact on health, it is desired that the raw fats and oils for butter cream have a low amount of trans-acid. Yes.
  • the shape of the butter cream does not easily collapse due to high temperature and time, and the stain of liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride due to high temperature and time.
  • liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride due to high temperature and time.
  • Patent Documents 5 to 7 do not satisfy the shape retention due to the collapse of the shape due to high temperature or aging when used as a butter cream because the transesterified oil contains a large amount of lauric acid.
  • liquid oil may ooze out due to high temperature or aging, and there is a problem of poor storage stability.
  • Patent Document 8 uses an extremely hardened transesterified oil and fat, in this case, although shape retention is obtained, melting in the mouth is not satisfactory.
  • Patent Document 9 uses transesterified fats and oils mainly composed of palm-based fats and oils, but in this case, the change in physical properties over time is large, and a good melt is obtained when stored for a long time. There was a problem that I could not.
  • Plastic oils and fats such as margarine that are used by kneading into baked products such as bread and confectionery can obtain a baked product with good dispersibility in the dough and having a volume and a soft texture. Is required to have good flavor release as a flavor.
  • trans-type fatty acids are said to increase the risk of arteriosclerosis, and it is desired that raw oils and fats have a low amount of trans-acid in consideration of the concern about the effect on health.
  • liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride, triunsaturated triglyceride, etc. due to high temperature or aging is less bleed, and there is little change in hardness even after long-term storage. Is also required.
  • Patent Documents 10 and 11 have a high content of lauric fats and oils in transesterified fats and oils, and contain a large amount of lauric acid. In particular, there was a problem that liquid oil oozes out due to high temperature and aging.
  • Plastic oils and fats such as margarine, which are used by folding into baked products such as Danish, croissants, pie, etc., have good extensibility with the dough, a crunchy texture, and the layer formation state It is required that a fired product having a good volume can be obtained.
  • trans-type fatty acids are said to increase the risk of arteriosclerosis, and it is desired that raw oils and fats have a low amount of trans-acid in consideration of the concern about the effect on health.
  • liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride, triunsaturated triglyceride, etc. due to high temperature or aging is less bleed, and there is little change in hardness even after long-term storage. Is also required.
  • Patent Document 12 As a fat composition for a layered food, a technique (Patent Document 12) using a transesterified oil and fat of lauric fat and palm oil and fat in a fat and oil composition, a palm fat and liquid oil in a transesterified fat and oil as an oil and fat composition.
  • Patent documents 13 and the technique (patent documents 14 and 15) which made the triglyceride composition in an oil-and-fat composition the specific range are known.
  • Patent Documents 12 and 13 have poor compatibility between the transesterified fat and other fats and oils, and therefore the plasticity is low, the extensibility with the dough is not good, and the volume of the fired product is difficult to obtain. It was. Specifically, when the iodine value of the transesterified oil and fat is lowered, the compatibility with other fats and oils is lowered, and therefore, there is a concern of affecting various physical properties and textures as described above, for example, a decrease in extensibility. In addition, there was a problem that liquid oil oozes out due to high temperature and aging.
  • Patent Documents 12 and 13 have a relatively large content of lauric fats and oils that are raw materials for transesterified fats and oils, and contain a large amount of lauric acid, so that the meltability in the mouth tends to improve, but the storage stability In particular, there is a problem that liquid oil oozes out due to high temperature and aging.
  • Patent Document 14 has a problem in that the amount of tristearic acid in the oil and fat is so large that the melt of the fired product tends to deteriorate.
  • Patent Document 15 uses liquid oil obtained by fractionating transesterified oils and fats in order to make the triglyceride composition within a specific range. However, when the oil and fat composition is stored at a high temperature, the stability tends to decrease. was there.
  • the present invention has been made in view of the circumstances as described above, and oozes liquid oil due to high temperature and aging, changes in hardness due to long-term storage, shape improvement is particularly improved, and other required physical properties.
  • the main object is to provide an oil and fat composition for spread, an oil and fat composition for butter cream, an oil and fat composition for kneading, and an oil and fat composition for layered foods that can satisfy the texture and flavor.
  • An object of the present invention is to provide an oil and fat composition for kneading and a plastic oil and fat, a dough and a fired product using the same, which are excellent in stability against high temperature and time.
  • the fat and oil composition for spread of the present invention has a lauric acid content (A1) in which the content of lauric acid in all constituent fatty acids is 30% by mass or more, and 5% by mass or more and less than 30% by mass.
  • fats and oils including transesterified fats and oils (A) with palm-based fats and oils (A2) having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more and greater than 70% by mass and 95% by mass or less,
  • the total proportion of di-saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and tri-saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is the total fat
  • the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of 30 to 65% by mass and disaturated triglyceride is 0.1 to 1.2%.
  • the proportion of triglycerides having a total fatty acid number of 40 to 48 in the constituent fatty acids is 5.0 to 30% by mass with respect to the total amount of fat and oil, and the amount of trans acid is 0.1 to 3% by mass with respect to the total amount of fat and oil. It is said.
  • the spread of the present invention is characterized in that it contains the oil composition for spreads described above.
  • the fat and oil composition for butter cream of the present invention has a lauric acid content (A1) in which the content of lauric acid in the total constituent fatty acid is 30% by mass or more and 5% by mass or more and less than 30% by mass, and the number of carbons in the total constituent fatty acid.
  • the total ratio of 2 saturated triglycerides containing 2 unsaturated fatty acids (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 30 to 65% by mass with respect to the total amount of fats and oils.
  • the mass ratio (SUS / SSU) of symmetric triglycerides (SUS) to asymmetric triglycerides (SSU) is 0.25 to 1.2, and the total number of carbon atoms of the constituent fatty acids. 40 to 5.0 to 30% by weight, based on the ratio of triglycerides fats and oils the total amount is 48, and wherein the amount of trans acid is 0.1
  • the butter cream of the present invention is characterized in that it contains the oil composition for butter cream.
  • the fat and oil composition for kneading of the present invention is a fat and oil composition for kneading that is used by kneading when preparing a baked product dough, and the content of lauric acid in all the constituent fatty acids is 30% by mass or more.
  • Laurin oil (A1) 5% by mass to less than 30% by mass, and palm oil (A2) having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more and more than 70% by mass and 95% by mass %
  • Saturated transglyceride containing two or more saturated fatty acids (S) and one unsaturated fatty acid (U) as a constituent fatty acid.
  • the total proportion of trisaturated triglycerides containing three saturated fatty acids (S) as constituent fatty acids is 30 to 65% by mass with respect to the total amount of fats and oils.
  • the ratio of triglycerides in which the mass ratio (SUS / SSU) to celide (SSU) is 0.1 to 1.5 and the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 5.0 to 30% by mass relative to the total amount of fats and oils. It is characterized by being.
  • the plastic fat of the present invention contains the above-mentioned fat composition for kneading.
  • the dough for the baked product of the present invention contains the above-described plastic fat.
  • the fired product of the present invention is obtained by firing the dough.
  • the layered food and fat composition of the present invention is a layered food and fat composition used by being folded into a baked product dough, wherein the content of lauric acid in the total constituent fatty acids is 30% by mass or more.
  • the layered food-use plastic fat / oil of the present invention contains the layered food-use oil / fat composition.
  • the dough for a baked product of the present invention contains the above-described layered food plastic oil.
  • the fired product of the present invention is obtained by firing the dough.
  • the liquid oil oozes out due to high temperature and time, and changes in hardness due to long-term storage
  • the shape retention property is particularly improved, and the physical properties, texture and flavor required in addition can be satisfied.
  • the fat and oil composition for spread of the present invention there is little oozing of liquid oil due to high temperature and aging, less change in hardness even after long-term storage, excellent shape retention with little shape collapse due to high temperature and aging, It is possible to obtain a spread with a small amount of trans acid, which has good meltability in the mouth, extensibility, gloss and flavor release.
  • the fat and oil composition for butter cream of the present invention there is little shape collapse due to high temperature or aging, excellent shape retention, little oozing of liquid oil due to high temperature or aging, and the hardness of plastic fat even after long-term storage It is possible to obtain a butter cream with low trans acid content, with little change, good melt in the mouth, foaming and dispersibility during creaming, liquid retention when liquid sugar is added, flavor release is also good it can.
  • the fat and oil composition for kneading of the present invention it is possible to obtain a calcined product having good dispersibility in the dough and having a volume and a soft texture, and the calcined product has good melting and flavor, and the liquid oil There is little change in the hardness of the ooze and plastic oil and fat, and it has excellent stability against high temperatures and aging.
  • the extensibility with the dough is good, the dough is not shrunk, a crunchy texture is obtained, and a layered state is good and a baked product with a volume is obtained.
  • oil composition for spread the oil composition for butter cream
  • oil composition for kneading the oil composition for layered food
  • oil composition for layered food also collectively referred to as “oil composition”.
  • the triglyceride in the oil / fat has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
  • the 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded.
  • S saturated fatty acid
  • U unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.
  • Saturated fatty acid S is all saturated fatty acids contained in fats and oils.
  • the two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.
  • Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like.
  • said numerical description is carbon number of a fatty acid.
  • Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple
  • unsaturated fatty acid U myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1).
  • said numerical description is a combination of carbon number and double bond number of a fatty acid.
  • the oil and fat used in the oil and fat composition of the present invention contains 3 saturated triglycerides in which saturated fatty acid S is bonded to all of the 1st, 2nd and 3rd positions, and 2 molecules of saturated fatty acid S and 1 molecule per molecule of glycerol.
  • Symmetric triglycerides (SUS) in which a saturated fatty acid S is bonded to the 1st position and the 3rd position and an unsaturated fatty acid U is bonded to the 2nd position, as the 1st and 2nd positions.
  • SSU asymmetric triglyceride
  • Oil and fat composition for spread of the present invention is a saturated fatty acid (S) as a constituent fatty acid, and a saturated fatty acid (S) as a constituent fatty acid and two saturated triglycerides containing one saturated fatty acid (S) and one unsaturated fatty acid (U).
  • the total proportion of trisaturated triglycerides containing 3 is 30 to 65% by mass, preferably 30 to 60% by mass, more preferably 35 to 60% by mass, and still more preferably 35 to 55% by mass with respect to the total amount of oil and fat. It is. Within this range, the shape of the spread using this is good, the liquid oil can be prevented from oozing out at high temperatures and over time, and the melting and flavor release are also good. When the total ratio is 30% by mass or more, the shape retention is good and the oozing of the liquid oil can be suppressed, and when it is 65% by mass or less, the melting and flavor release are improved.
  • the fat / oil composition for spread of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.1 to 1.2, preferably 0. 0.1 to 1.0, more preferably 0.2 to 1.0.
  • SUS symmetric triglyceride
  • SSU asymmetric triglyceride
  • disaturated triglycerides 0.1 to 1.2, preferably 0. 0.1 to 1.0, more preferably 0.2 to 1.0.
  • this mass ratio is 0.1 or more, the precipitation of crystals is too fast and it is too kneaded in the production machine, it is suppressed from becoming dull and the shape retention is good, and the liquid oil oozes out. Can be suppressed.
  • this mass ratio is 1.2 or less, there is little change in hardness even after long-term storage, and good gloss can be obtained.
  • the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 5.0 to 30% by mass, preferably 5.0 to 25% by mass, more preferably 7.0. ⁇ 20% by weight. Within this range, the spread and flavor release of spreads using this are good, and the extensibility when applied to bakery products is also good. When this proportion is 5.0% by mass or more, melting in the mouth and flavor release are good, and when it is 30% by mass or less, extensibility is good.
  • the fats and oils composition for spreads of this invention is characterized by containing transesterification fats and oils (A) which are transesterification fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). Mixing with other fats and oils using this transesterified oil and fat (A) as a raw material, adjusting the triglyceride composition of the fats and oils within the above range, the liquid oil bleeds over time and over time and changes in hardness due to long-term storage There are few, and it is excellent in a shape retention property, and it can obtain a spread with good meltability, extensibility, glossiness, and flavor release.
  • A transesterification fats and oils
  • the fat composition for spread of the present invention obtained by using this transesterified fat (A) as a raw material can be prepared as a spread of plastic fat having plasticity in a wide temperature range from low temperature to high temperature, and in particular. Because of its good compatibility with other oils and fats, it improves various physical properties, texture, and flavor characteristics as described above. For example, it hardens only with hard oils and fats. Plastic oils and fats having excellent stability with little change in hardness due to long-term storage can be prepared as spreads.
  • Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about health effects, the spread fat composition of the present invention has a trans acid content of the total fat content. 0.1-3 mass%.
  • the proportion of trisaturated triglycerides is preferably 5 to 45 mass% with respect to the total amount of oil. Within this range, the spread using this is good in both shape retention and melting in the mouth.
  • the ratio of the 3 saturated triglycerides is 5% by mass or more, the shape retaining property is particularly good when the plastic oil is used as a spread, and when it is 45% by mass or less, the meltability is good.
  • the fat and oil composition for spread of the present invention has a mass ratio of the total amount of 2 saturated triglycerides and 3 saturated triglycerides to 3 saturated triglycerides (2 saturated triglycerides + 3 saturated triglycerides / 3 saturated triglycerides) of 1.2-7. Is preferred. If it is within this range, melting of the spread becomes good.
  • the mass ratio of di-saturated triglyceride to tri-saturated triglyceride (2-saturated triglyceride / 3-saturated triglyceride) is preferably 0.4 to 4.5. Within this range, the shape retention is good when the plastic fat is used as a spread.
  • Fat and oil composition for butter cream comprises two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and saturated fatty acids (S).
  • the total ratio of trisaturated triglycerides containing 3 S) is 30 to 65% by mass, preferably 30 to 60% by mass, more preferably 35 to 60% by mass, and still more preferably 35 to 55% by mass with respect to the total amount of fats and oils. % By mass. Within this range, the creaming characteristics during the production of butter cream are good, and the liquid oil can be prevented from oozing out due to high temperature and time.
  • the total ratio is 30% by mass or more, the amount of solid fat is sufficient, creaming property is improved, and oozing of liquid oil can be suppressed, and when it is 65% by mass or less, creaming characteristics, particularly at the initial stage of creaming. It has good dispersibility and can be creamed in a short time.
  • the butter cream fat composition of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.25 to 1.2, preferably 0.25 to 1.0.
  • SUS symmetric triglyceride
  • SSU asymmetric triglyceride
  • disaturated triglycerides 0.25 to 1.2, preferably 0.25 to 1.0.
  • this mass ratio is 0.25 or more, the precipitation of crystals is too fast and is excessively kneaded by a manufacturing machine, and it is suppressed from becoming too soft when used as a plastic oil and fat, and the dispersibility during creaming is improved.
  • this mass ratio is 1.2 or less, the initial dispersibility during creaming is good and creaming can be performed in a short time, and when margarine or the like is produced as a plastic fat, margarine or the like may become hard over time. Suppressed and little change in hardness of plastic fat even after long-term storage.
  • the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acid is 40 to 48 is 5.0 to 30% by mass, preferably 5.0 to 25% by mass, based on the total amount of oil and fat. is there.
  • the butter cream using the same has good melting and flavor release and good dispersibility during creaming.
  • this proportion is 5.0% by mass or more, melting in the mouth and flavor release are good, and when it is 30% by mass or less, dispersibility during creaming is good.
  • the fats and oils composition for butter creams of this invention is characterized by containing transesterification fats and oils (A) which are transesterification fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2).
  • transesterification fats and oils A
  • transesterification fats and oils A1
  • palm fats and oils A2
  • the fat composition for butter cream of the present invention obtained by using the transesterified fat (A) as a raw material can prepare a plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature. Good compatibility with other oils and fats, improving various physical properties as described above, texture, creaming, and flavor characteristics. For example, hardening with only hard oils and fats is suppressed. A plastic oil and fat having excellent stability with little change in hardness during storage can be prepared.
  • Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about health effects, the fat composition for butter cream according to the present invention has a trans acid content relative to the total fat content. 0.1 to 3% by mass.
  • the ratio of trisaturated triglyceride is preferably 5 to 45% by mass with respect to the total amount of fat and oil. If it is within this range, the butter cream using this will have good shape retention and mouth melting. When the proportion of the 3 saturated triglycerides is 5% by mass or more, the shape retention of the butter cream is particularly good, and when it is 45% by mass or less, the mouth melt is good.
  • the mass ratio of the total amount of the 2-saturated triglyceride and the 3-saturated triglyceride to the 3-saturated triglyceride is 1.2-7. It is preferable. Within this range, the butter cream melts well.
  • the mass ratio of di-saturated triglyceride to tri-saturated triglyceride (2-saturated triglyceride / 3-saturated triglyceride) is preferably 0.4 to 4.5. Within this range, the butter cream has good shape retention.
  • Oil and fat composition for kneading comprises a di-saturated triglyceride containing 2 saturated fatty acids (S) as a constituent fatty acid and 1 unsaturated fatty acid (U), and a saturated fatty acid (S)
  • S saturated fatty acids
  • U unsaturated fatty acid
  • U unsaturated fatty acid
  • S saturated fatty acids
  • U unsaturated fatty acid
  • S saturated fatty acids
  • U unsaturated fatty acid
  • the total ratio of trisaturated triglycerides containing 3 S is 30 to 65% by mass, preferably 30 to 60% by mass, more preferably 35 to 60% by mass, and still more preferably 35 to 55% by mass with respect to the total amount of fats and oils. % By mass.
  • the plastic oil and fat using the same can suppress the liquid oil from oozing out due to high temperature or aging, and has good dispersibility in the dough.
  • this total ratio is 30% by mass or more, the plastic oil and fat can suppress liquid oil oozing, and the baked product has a volume and a soft texture, and in particular, it can be suppressed that the stickiness becomes strong.
  • the total ratio is 65% by mass or less, the plastic fat has good dispersibility in the dough, and a fired product having a volume and a soft texture can be obtained.
  • the fat and oil composition for kneading of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.1 to 1.5, preferably It is 0.1 to 1.2, more preferably 0.1 to 1.0. Within this range, even when stored for a long period of time when plastic oils and fats are produced, there is little change in hardness and good dispersibility in the dough. There is no separation.
  • this mass ratio is 0.1 or more, when the plastic fat is produced, the precipitation of crystals is too fast, and it is kneaded with a production machine, and it is suppressed from becoming too soft and the dispersibility to the dough is good. Become. When the mass ratio is 1.5 or less, it is suppressed that the plastic oil and fat is hardened with time, and the dispersibility in the dough is good, and the volume of the baked product is easily obtained.
  • the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acid is 40 to 48 is 5.0 to 30% by mass, preferably 5.0 to 25% by mass, based on the total amount of oil and fat. More preferably, it is 7.0 to 20% by mass. Within this range, the melted product and flavor release of the fired product using the same are good, and the dispersibility into the dough is good. When this ratio is 5.0% by mass or more, melting in the mouth and flavor release are good, and when it is 30% by mass or less, it is suppressed that the plastic fat becomes hard due to an increase in the amount of lauric acid, etc. Good dispersibility.
  • mixing of this invention contains fats and oils containing transesterification fats and oils (A) which are transesterification fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). Yes.
  • a baked product can be obtained, the melted product has a good melting and flavor, and there is little liquid oil oozing and no change in the hardness of the plastic oil and fat, and it is excellent in stability to high temperatures and aging.
  • the kneading fat composition of the present invention obtained by using this transesterified fat (A) as a raw material can prepare a plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature. Good compatibility with other fats and oils improves various physical properties, texture, and flavor characteristics as described above. For example, hardening with only hard fats and oils is suppressed. It is possible to prepare a plastic oil and fat excellent in stability with little change in hardness.
  • the fat composition for kneading of the present invention has a trans acid amount relative to the total fat amount.
  • the content is preferably 0.1 to 5% by mass.
  • the ratio of the trisaturated triglyceride is preferably 5 to 45% by mass with respect to the total amount of the oil and fat, and the total amount of the disaturated triglyceride and the trisaturated triglyceride.
  • the mass ratio of trisaturated triglyceride (2 saturated triglyceride + 3 saturated triglyceride / 3 saturated triglyceride) is preferably 1.2 to 7, and the mass ratio of 2 saturated triglyceride to 3 saturated triglyceride (2 saturated triglyceride / 3
  • the saturated triglyceride) is preferably 0.5 to 4.5.
  • the layered food fat composition of the present invention comprises two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and saturated fatty acids (
  • the total proportion of trisaturated triglycerides containing 3 S) is 40 to 65% by mass, preferably 40 to 60% by mass, based on the total amount of fats and oils. Within this range, it is possible to obtain a baked product with a good volume formation state of the baked product layer and a good stretchability with the dough of the layered food plastic oil and fat, and a crispy texture can be obtained. It is done.
  • the total ratio is 40% by mass or more, the extensibility with the dough is good and the baked product has a crunchy texture.
  • the total ratio is 65% by mass or less, the layered food-use plastic fats and oils Can be prevented from becoming soft and the formation state of the layer of the fired product is deteriorated, and a fired product having a volume can be obtained.
  • the fat and oil composition for layered food of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.3 to 1.2, preferably 0.1 to 1.0.
  • SUS symmetric triglyceride
  • SSU asymmetric triglyceride
  • disaturated triglycerides 0.3 to 1.2, preferably 0.1 to 1.0.
  • the layered food-use plastic fats and oils are not kneaded into the dough at the time of preparation of the dough, and the physical properties and texture are good. It is possible to prepare plastic fats and oils for layered foods with excellent stability with little change in thickness, extensibility with the dough of layered food plastic oils and fats, no shrinkage of the dough, and the baked product is a crispy food A feeling is obtained.
  • this mass ratio is 0.3 or more, the precipitation of crystals is too fast and it is too kneaded by a manufacturing machine, and when it is made into a plastic fat for layered foods, it is suppressed from becoming soft and dull. It is suppressed that the layered food-use plastic fat is kneaded into the dough during production.
  • this mass ratio is 1.2 or less, the plastic fats and oils are less likely to seep out of the liquid oil due to high temperature and aging and change in hardness during long-term storage, and the extensibility of the plastic fats and oils for layered foods is good.
  • the baked product has a crispy texture.
  • the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acid is 40 to 48 is 10 to 30% by mass, preferably 10 to 25% by mass, based on the total amount of oil and fat.
  • the extensibility of the layered food plastic oil and fat is good
  • the baked product has a crispy texture
  • the baked product has good melting and flavor release.
  • the proportion is 10% by mass or more, the above-described various physical properties and textures are good, the mouth melting and the flavor release are good, and when the proportion is 30% by mass or less, extensibility with the dough of the layered food plastic oil and fat.
  • the baked product has a crunchy texture.
  • the layered food fat composition of the present invention is characterized by containing a transesterified fat (A) which is a transesterified fat of a lauric fat (A1) and a palm fat (A2) described later.
  • a transesterified fat (A) which is a transesterified fat of a lauric fat (A1) and a palm fat (A2) described later.
  • the layered food fat composition of the present invention obtained by using the transesterified fat (A) as a raw material can prepare a layered food plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature, And especially because it has good compatibility with other oils and fats, it improves various physical properties and textures as described above. For example, it hardens only with hard oils and fats. It is possible to prepare a layered food-use plastic fat and oil excellent in stability with little change in hardness at the time.
  • Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about the health impact, the layered food fat composition of the present invention has a trans acid content relative to the total fat content.
  • the content is preferably 0.1 to 5% by mass.
  • the ratio of trisaturated triglyceride is preferably 5 to 30% by mass with respect to the total amount of fats and oils, and the total amount of disaturated triglyceride and trisaturated triglyceride
  • the mass ratio of trisaturated triglyceride (2 saturated triglyceride + 3 saturated triglyceride / 3 saturated triglyceride) is preferably 1.2 to 5, and the mass ratio of 2 saturated triglyceride to 3 saturated triglyceride (2 saturated triglyceride / 3
  • the saturated triglyceride) is preferably 0.4 to 4.
  • the transesterified fat and oil (A) used as a raw material in the fat and oil composition of the present invention includes a lauric fat and oil (A1) having a lauric acid content in the total constituent fatty acid of 30% by mass or more, and a carbon in the total constituent fatty acid. It is a transesterified oil and fat with a palm oil and fat (A2) having a fatty acid content of several 16 or more of 35% by mass or more.
  • the transesterified oil and fat (A) used for the oil and fat composition for spread of this invention is 5 mass% or more and less than 30 mass% of lauric oil and fat (A1), and 70 mass% of palm oil and fat (A2). It is obtained by transesterification with ultra 95 mass% or less. Preferably, it is obtained by transesterification of lauric oil (A1) 10 mass% or more and less than 30 mass% and palm oil (A2) more than 70 mass% and 90 mass% or less, more preferably The lauric oil (A1) 10 to 28% by mass and the palm oil (A2) 72 to 90% by mass are obtained by transesterification.
  • the lauric fat (A1) and palm fat (A2) in this mass range there is little liquid oil bleed out due to high temperature or aging and less change in hardness due to long-term storage, excellent shape retention, Extensibility, gloss, and flavor release can also obtain a good spread.
  • the addition amount of the lauric oil (A1) is less than 30% by mass, the shape retention of the spread, which is a plastic oil, is good, and the liquid oil can be prevented from oozing out due to high temperature or aging.
  • the transesterified fat / oil (A) preferably contains 7 to 20% by mass of a saturated fatty acid having 12 to 14 carbon atoms in all the constituent fatty acids.
  • the content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids is preferably 18 to 40% by mass.
  • the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.
  • the transesterified oil (A) preferably has an iodine value of 20 to 45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. To improve the properties of various physical properties such as texture, texture, and flavor. And extensibility when spread is applied.
  • the iodine value is 20 or more, the compatibility with other fats and oils is good, and various physical properties, texture, and flavor characteristics as described above are improved. For example, hardening with only hard fats and oils is suppressed, It is possible to suppress oozing of liquid oil over time and change in hardness due to long-term storage.
  • the iodine value is 45 or less, it is easy to be a nucleus for other fats and oils, and it is possible to suppress the delay in solidification as a result of inducing the generation of nuclei. In addition, flavor characteristics are improved, and liquid oil oozes out due to high temperature and time, and changes in hardness due to long-term storage can be suppressed.
  • the transesterified fat (A) used in the butter cream fat composition of the present invention is lauric fat (A1) 5% by weight or more and less than 30% by weight, and palm fat (A2) 70. It is obtained by transesterification with more than 95% by mass and less than 95% by mass. Preferably, it is obtained by transesterification of 10% by mass or more and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2) 90% by mass, and more preferably, It is obtained by transesterification of 10 to 28% by mass of lauric oil (A1) and 72 to 90% by mass of palm oil (A2).
  • lauric oil (A1) and palm oil (A2) in this mass range, there is little shape collapse due to high temperature and aging and excellent shape retention, and there is little oozing of liquid oil due to high temperature and aging.
  • Transformers with little change in hardness of plastic oils and fats even after long-term storage, good foaming and dispersibility during creaming, liquid retention when liquid sugar is added, and flavor release are also good.
  • a butter cream with a low acid amount can be obtained.
  • the amount of lauric fat (A1) added is less than 30% by mass, the shape retention of the butter cream is good and the liquid oil can be prevented from oozing out due to high temperature and time. There is little change in hardness.
  • the shape retention is good, the liquid oil can be prevented from oozing out at high temperatures and over time, and the butter cream can be obtained with little change in the hardness of the plastic oil even after long-term storage.
  • the transesterified fat (A) has 12 to 14 carbon atoms in all the constituent fatty acids.
  • the content of saturated fatty acid is preferably 7 to 20% by mass.
  • the content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids is preferably 18 to 40% by mass.
  • the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.
  • the transesterified oil (A) preferably has an iodine value of 20 to 45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. Improved butter cream with excellent stability, with less oily bleed out due to high temperature and aging, and less change in hardness during long-term storage. can do. When the iodine value is 20 or more, the compatibility with other fats and oils is good, and various physical properties as described above, creaming, texture, and flavor are improved. For example, hardening with only hard fats and oils is suppressed.
  • Oil-and-fat composition for kneading The transesterified oil and fat (A) used in the oil-and-fat composition for kneading of the present invention is 5% by mass or more and less than 30% by mass of lauric oil-and-fat (A1) and palm-based oil and fat (A2) 70. It is obtained by transesterification with more than 95% by mass and less than 95% by mass.
  • lauric fat (A1) and the palm fat (A2) in this mass range, it is possible to obtain a fired product having good dispersibility in the dough and having a volume and a soft texture. It melts in the mouth and has a good flavor, and it has little liquid oil oozing and changes in the hardness of plastic oils and fats, and has excellent stability against high temperatures and aging.
  • the addition amount of the lauric fat (A1) is less than 30% by mass, the liquid oil can be prevented from oozing out due to high temperature and time, and the stability is excellent.
  • the transesterified oil (A ) The content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids is preferably 7 to 20% by mass.
  • the content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids is preferably 18 to 40% by mass.
  • the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.
  • the transesterified oil (A) preferably has an iodine value of 20 to 45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. The properties of various physical properties, texture and flavor are improved, and for example, it is possible to prepare a liquid oil that is excellent in stability with little exudation of liquid oil due to high temperature or aging and little change in hardness during long-term storage. . When the iodine value is 20 or more, compatibility with other fats and oils is good, and various physical properties, texture, and flavor characteristics as described above are improved.
  • the transesterified fat (A) used in the layered food fat composition of the present invention has an iodine value of 20 to 45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. Such as liquid oil with high temperature and aging, and oils containing a large amount of trisaturation, and excellent stability with little change in hardness during long-term storage can do. When the iodine value is 20 or more, compatibility with other fats and oils is good, and various physical properties and textures as described above are improved.
  • the transesterified oil (A) was obtained by transesterification of 5% by mass or more and less than 30% by mass of the lauric oil / fat (A1) and more than 70% by mass to 95% by mass or less of the palm oil / fat (A2). It is preferable that More preferably, it is obtained by a transesterification reaction between 10% by mass or more and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2), and more preferably 90% by mass or less.
  • the lauric oil (A1) 10 to 28% by mass and the palm oil (A2) 72 to 90% by mass are obtained by transesterification.
  • the extensibility with the dough is good and a crisp texture is obtained, the layer formation state is good and the volume is high.
  • a baked product can be obtained, and there is little change in the hardness of the liquid oil ooze and the plastic fat for layered foods, and the stability to high temperatures and time is excellent.
  • the addition amount of the lauric fat (A1) is less than 30% by mass, the liquid oil can be prevented from oozing out due to high temperature and time, and the stability is excellent.
  • the transesterified oil (A) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is preferably 7 to 20% by mass.
  • the content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids is preferably 18 to 40% by mass.
  • the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.
  • the fat and oil composition for spread the fat and oil composition for butter cream, the fat and oil composition for kneading, and the fat and oil composition for layered food have the above-mentioned various physical properties and textures that are favorable.
  • the transesterified oil (A) obtained by transesterifying the lauric fat (A1) and the palm fat (A2) in the above mass range is preferably as follows.
  • the proportion of the triglyceride in which the total number of carbon atoms of the constituent fatty acid is 40 to 46 in the composition is preferably 5 to 40% by mass, and more preferably 10 to 40% by mass. More preferably, it is 10 to 35% by mass. Within these ranges, the spread of the spread, butter cream, and baked product is good and the compatibility with other fats and oils is also good.
  • the transesterified oil (A) is a mass of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids.
  • the ratio (SUS / SSU) is preferably 0.45 to 0.55. Since crystallinity improves by this, compatibility is good when it mixes with other fats and oils, plasticity is good when it is made into plastic fats and oils, and it can also control that liquid oil oozes out by high temperature and time.
  • the transesterified fat / oil (A) has a mass ratio of lauric acid to stearic acid (lauric acid / stearic acid) in the total constituent fatty acids of triglycerides, preferably 0.2 to 0.7, more preferably 0.8.
  • the ratio of the amount of unsaturated fatty acid having 4 to 0.6 and the amount of unsaturated fatty acid having 18 carbon atoms to the amount of saturated fatty acid having 18 carbon atoms (the amount of unsaturated fatty acid of C18 / the amount of saturated fatty acid of C18) is preferably 0.5 to 4. 0, more preferably 1.0 to 2.0. Within this range, the shape retention of the plastic fat becomes good.
  • the transesterified oil (A) preferably has an SFC at 5 ° C. of 55 to 80%. Within this range, liquid oil oozes out at high temperatures and over time and changes in hardness during long-term storage can be suppressed, and the stability is excellent. Further, the SFC at 35 ° C. is preferably 15% or more, more preferably 15 to 30%. Within this range, the shape retention of the plastic fat becomes good.
  • the SFC at 5 ° C. and 35 ° C. can be measured by “2.2.9-2003 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemical Society).
  • the lauric fat (A1) which is a raw material for the transesterified fat (A) as described above, has a lauric acid content in all the constituent fatty acids of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 45%. 50% by mass.
  • lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil (A) can be easily obtained.
  • hydrogenated oil the content of trans acid may increase depending on the amount of hydrogen added, so when using hydrogenated oil, select from partially hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil as appropriate. It is preferable.
  • the lauric oil (A1) preferably has an iodine value of 2 or less.
  • the lauric oil (A1) having an iodine value of 2 or less is used, it becomes a crystal nucleus when the transesterified oil (A) is mixed with other oils and fats, and is easily solidified. Therefore, the shape retention of spreads and butter cream is improved, and spreads and butter creams that melt well are obtained. In addition, oozing of liquid oil due to high temperature and time can be suppressed. Moreover, there is little possibility of the production of trans acid.
  • the lauric oil (A1) having an iodine value of 2 or less extremely hardened oil can be used.
  • the palm oil and fat (A2) having a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more includes palm oil, palm fractionated oil, hardened oils and esters thereof. Exchange fats and oils are mentioned, and these may be used alone or in combination of two or more.
  • palm fractionation oil a hard part, a soft part, a middle melting point part, etc. can be used.
  • hardened oil although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.
  • Palm oil and fat (A2) preferably has an iodine value of 30 to 55. Within this range, it is possible to improve the shape retention of spreads and butter creams that are plastic fats and oils without reducing the melting of the mouth. In addition, it is possible to suppress the oozing of the liquid oil due to high temperature or aging without lowering the melting of the mouth. Of the palm oils and fats (A2), those having an iodine value of 30 to 40 are more preferred because of their long-term shape retention.
  • the palm oil / fat (A2) preferably contains 5 to 45% by mass of extremely hardened oil, more preferably 20 to 45% by mass.
  • extremely hardened oil is contained within this range, it is possible to suppress a change in hardness due to long-term storage of the plastic fat and oil, and to obtain a product having good shape retention of spreads and butter cream.
  • the change in the hardness of the plastic fat during long-term storage can be suppressed, and the oozing of the liquid oil due to high temperature and time can be suppressed.
  • the oil and fat composition of the present invention uses a lauric oil and fat (A1) that has an iodine value of 2 or less, and a palm oil and fat (A2) that has an iodine value within the above range.
  • the iodine value of transesterified fats and oils (A) is 20 to 20 using lauric fats and oils (A1) and palm fats and oils (A2) whose iodine value is within these ranges. 45, it is possible to prepare plastic oils and fats that have good compatibility with other oils and fats, and that have excellent stability with little exudation of liquid oils due to high temperatures and aging and little change in hardness due to long-term storage. Oil composition with good physical properties, texture and flavor can be obtained.
  • a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the lauric oil / fat (A1) and the palm oil / fat (A2).
  • Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst.
  • the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder.
  • Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity.
  • a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid.
  • the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.
  • the catalyst When a chemical catalyst is used in the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour.
  • the transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed in an equilibrium state, and the transesterified fat (A) can be obtained.
  • an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid, and the transesterification reaction is completed in an equilibrium state by carrying out the transesterification reaction at 40 to 80 ° C.
  • a transesterified oil (A) can be obtained.
  • the transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.
  • the ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.
  • the oil / fat composition of the present invention is particularly a total of the transesterified oil / fat (A) as described above, a triglyceride having a total fatty acid number of 46 and a triglyceride having a total carbon number of 48. It is preferable to contain the fat (B) in a proportion of 1 to 25% by mass.
  • these specific transesterified fats and oils (A) and fats and oils (B) are mixed and each composition of the aforementioned triglycerides of the fat and oil composition is adjusted within the scope of the aforementioned present invention.
  • the fat composition for kneading it is possible to obtain a calcined product with good dispersibility in the dough, volume and soft texture, good melting and flavor of the calcined product, and exudation and plasticity of liquid oil
  • the stability to high temperatures and aging is also excellent.
  • the extensibility with the dough is good and a crisp texture is obtained, a layered state is good and a baked product with a volume can be obtained, and a liquid oil oozes out.
  • the fats and oils (B) in which the total ratio of triglycerides having 46 total fatty acids and triglycerides having 48 fatty acids is 1 to 25% by mass is used, As described above, it is easy to adjust each composition of the aforementioned triglycerides of the fat and oil composition for spread within the scope of the present invention and has good compatibility with the transesterified oil and fat (A). Various physical properties, texture, and flavor characteristics are improved, and a plastic oil and fat excellent in stability with little exudation of liquid oil due to high temperature and aging and little change in hardness due to long-term storage can be obtained.
  • the fat and oil (B) is a symmetric triglyceride (SUS) and an asymmetric type among two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U).
  • the mass ratio (SUS / SSU) to triglyceride (SSU) is preferably 0.1 to 1.6
  • the fat and oil composition for butter cream of the present invention has a SUS / SSU of 0.1 to 1.6.
  • the kneading fat composition of the present invention has a SUS / SSU of 0.1 to 2.5
  • the layered food fat composition of the present invention has a SUS / SSU of 0.00.
  • the SUS / SSU in the oil / fat composition obtained by mixing with the transesterified oil / fat (A) can be adjusted within the range of the present invention described above.
  • oil and fat (B) palm oil and fat, transesterified oil and fat of palm fractionated soft oil, lard, milk fat, coconut oil, palm kernel oil, these fractionated oil, partially hardened oil and rapeseed part Hardened oil etc. are mentioned, These may be used individually by 1 type, and may use 2 or more types together. Among these, it is preferable to use at least one fat selected from palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, and lard.
  • Palm oils and fats include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more.
  • palm fractionation oil a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a middle melting point part, etc. can be used.
  • palm oils and fats are preferably palm oils and fats having an iodine value of 45 to 65 from the viewpoint of melting in the mouth and compatibility.
  • palm oils and fats include palm oil and palm fractionated soft oil (palm olein). , Palm fractionation middle melting point oil and the like.
  • the transesterified oil of palm fractionated soft oil is used together with the palm oil of iodine value 45 to 65, and the ratio of the transesterified oil of palm fractionated soft oil to the palm based oil and fat is determined.
  • Lard is used together with palm oil and fat having an iodine value of 45 to 65, and the ratio of lard to palm oil and fat is 1: 0.05 to 5 by mass ratio.
  • a transesterified oil and lard of a palm fraction soft oil together with a palm oil and fat having an iodine value of 45 to 65 and the ratio of the transesterified oil and lard of the palm fraction soft oil to lard and palm oil and fat is 1 by mass ratio. : 0.1 to 7: 0.1 to 12 is preferable.
  • the fat / oil (B) itself has good compatibility, and the compatibility of the whole fat / oil composition is particularly good.
  • the addition amount of the transesterified fat and oil (A) is 5 to 65% by mass and the addition amount of the fat and oil (B) is 35 to 95% by mass with respect to the total amount of the fat and oil.
  • the amount of the transesterified oil (A) is 5 to 50% by mass
  • the amount of the oil (B) is 10 to 90% by mass
  • the amount of the liquid oil (C) described later is 5 to 40% by mass. It is more preferable.
  • the amount of the transesterified fat (A) added is preferably 5 to 65% by mass and the amount of the fat (B) added is 35 to 95% by mass with respect to the total amount of the fat. .
  • the amount of the transesterified oil (A) added is preferably 5 to 65% by mass and the amount of the oil (B) added is 35 to 95% by mass with respect to the total amount of the oil and fat. .
  • the amount of the transesterified fat (A) added is preferably 5 to 65% by mass and the amount of the fat (B) added is 35 to 95% by mass with respect to the total amount of the fat. .
  • Liquid oil (C) and extremely hardened oil (D) The oil and fat composition of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified oil and fat (A) as an essential component.
  • Liquid oil (C) can adjust each composition of the above-mentioned triglyceride of an oil-and-fat composition within the range of the above-mentioned this invention by using it together with transesterified oil-and-fat (A) and fats and oils (B).
  • transesterified fats and oils A
  • 2 unsaturated triglycerides derived from liquid oil C
  • 3 unsaturated triglycerides etc.
  • the liquid oil containing the low melting point triglyceride can be prevented from oozing out at a high temperature or over time.
  • Liquid oil (C) is an oil and fat that exhibits a fluid state at 5 ° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. Or two or more of them may be used in combination.
  • the amount of liquid oil (C) added is preferably 5 to 40% by mass relative to the total amount of fats and oils.
  • the oil and fat composition of the present invention can also be obtained by mixing a highly hardened oil (D) of vegetable oil and fat with the transesterified oil and fat (A) as an essential component.
  • D highly hardened oil
  • A transesterified oil and fat
  • each composition of the aforementioned triglyceride of the oil composition is adjusted within the scope of the present invention. be able to.
  • Examples of the extremely hardened oil (D) include palm core hardened oil, palm extremely hardened oil, palm extremely hardened oil, rapeseed extremely hardened oil and the like. These may be used alone or in combination of two or more. May be.
  • the amount of extremely hardened oil (D) added is preferably 50% by mass or less based on the total amount of oil.
  • the amount of the extremely hardened oil (D) added is preferably 30% by mass or less based on the total amount of the oil.
  • an extremely hardened oil having a melting point of 50 ° C. when used, it is preferably 5% by mass or less with respect to the total amount of fats and oils because melting in the mouth becomes good.
  • the amount of the extremely hardened oil (D) added is preferably 30% by mass or less based on the total amount of the oil. In particular, when an extremely hardened oil having a melting point of 50 ° C.
  • liquid oil (C) is preferably 5% by mass or less with respect to the total amount of fats and oils because melting in the mouth becomes good.
  • C liquid oil
  • D extremely hardened oil
  • fractionation, curing reaction, and transesterification of the oil and fat used in the oil and fat composition of the present invention can be performed by the following methods.
  • Oil / fat fractionation can be carried out by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be carried out singly or in combination of two or more.
  • fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.
  • Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.
  • solvents such as acetone and hexane
  • surfactant emulsification
  • oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.
  • the fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. At this time, fats and oils having the required hardness can be obtained by controlling the pressure, temperature, time, and catalyst.
  • the transesterification of fats and oils is an operation to change the position of the fatty acid bound to glycerol of triglyceride in which three molecules of fatty acid are bound to one molecule of glycerol and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst, an enzymatic transesterification reaction using lipase or the like as a catalyst, and the like.
  • the oil and fat composition of the present invention further comprises a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Contains at least one selected.
  • sorbitan fatty acid esters and polyglycerin fatty acid esters increase the solidification start temperature of palm oil by 1.0 ° C. or more, preferably 1.5 ° C. or more, more preferably 2.0 to 4.0 ° C.
  • the solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC).
  • DSC differential scanning calorimeter
  • a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used for measurement of the solidification start temperature. More specifically, adding 0.5 part by mass of sorbitan fatty acid ester or polyglycerol fatty acid ester to 100 parts by mass of palm oil, cooling from 80 ° C. at a rate of 10 ° C. per minute, and measuring the solidification start temperature. it can.
  • palmitic acid and stearic acid are preferably 80% by mass or more, more preferably 90% by mass or more, based on all the constituent fatty acids.
  • the mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.
  • the mass ratio of palmitic acid and stearic acid was determined by gas chromatographic method (reference oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)). )).
  • the sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.
  • the HLB value can be obtained by the Griffin equation (Atlas method).
  • sorbitan fatty acid ester examples thereof include S-320YN, Poem S-60V, and Solman S-300V manufactured by Riken Vitamin Co., Ltd.
  • the above-mentioned polyglycerol fatty acid ester has an HLB value of preferably 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.
  • a commercially available product can be used as the polyglycerin fatty acid ester.
  • SY glister PS-3S, SY glister PS-5S, SY glister THL-50, SY glister HB-750, SY glister DDB-750 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
  • Examples thereof include ester B-70D.
  • the content of the sorbitan fatty acid ester or polyglycerin fatty acid ester in the oil and fat composition of the present invention is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.
  • the content is 0% by mass, and more preferably 0.2 to 4.0% by mass.
  • the total amount thereof is preferably within this range. If this content is within this range, spreadability is improved in the fat and oil composition for spread, and a spread with good expression of flavor can be obtained without feeling the miscellaneous taste due to the emulsifier, butter cream Butter with improved creaming characteristics, particularly good initial dispersibility during creaming, and capable of performing creaming in a short period of time, and having a good flavor expression without feeling the taste of emulsifiers
  • a cream can be obtained, and in a fat and oil composition for kneading, dispersibility to the dough is improved, and a confectionery bread having a good flavor release can be obtained without feeling the miscellaneous taste due to the emulsifier, and layered In the oil and fat composition for foods, to obtain a layered food having an improved flavor and without the taste of emulsifiers. It can be.
  • Spread of the present invention can be prepared as a plastic fat containing the spread fat composition of the present invention in the oil phase.
  • the spread includes a fat spread defined in Japanese Agricultural Standards and margarine defined in Japanese Agricultural Standards.
  • the spread of the present invention is mainly applied to the surface of a bakery product such as bread or confectionery, or filled (injected) or sanded into a bakery product, or applied to bread or confectionery that contains ingredients or taste materials. It is used for the purpose of preventing the moisture of food materials and taste materials from transferring to bread and confectionery.
  • the spread of the present invention can take a form containing an aqueous phase.
  • the form containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-water type, and a water-in-oil-in-water type.
  • the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, based on the total amount of the spread which is a plastic fat.
  • the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass, based on the total amount of spread.
  • the emulsified form is particularly preferably a water-in-oil type in that it is excellent in dissolution in the mouth and in shape retention and is less likely to ooze out.
  • the spread of the present invention may contain a conventionally known component in addition to water.
  • Known ingredients include, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers and the like.
  • milk include milk.
  • Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc.
  • the protein include plant proteins such as soybean protein, pea protein, and wheat protein.
  • saccharide examples include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides and the like.
  • Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like.
  • Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like.
  • Examples of the coloring component include carotene, anato, astaxanthin and the like.
  • Examples of the fragrances include butter flavor and milk flavor.
  • emulsifier in addition to the aforementioned sorbitan fatty acid ester and polyglycerin fatty acid ester, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like, and they can be added within a range not impairing the effects of the present invention.
  • the spread of the present invention can be manufactured by a known method.
  • the oil phase and the aqueous phase containing the oil composition for spread of the present invention are appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, botter, nexus, etc. be able to.
  • a cooling mixer such as a combinator, perfector, botter, nexus, etc. be able to.
  • aging may be performed as necessary.
  • the butter cream of the present invention can be prepared by preparing a plastic fat containing the fat composition for butter cream of the present invention in the oil phase, and using the plastic fat as a raw material.
  • This plastic oil contains the oil composition for butter cream of the present invention in the oil phase.
  • the content of the oil / fat composition for butter cream of the present invention in the plastic oil / fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.
  • This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase.
  • Examples of the form containing the water phase include water-in-oil type, oil-in-water type, oil-in-water-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more The content is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass.
  • a form containing an aqueous phase a water-in-oil type is preferable, and margarine is mentioned.
  • the margarines correspond to margarine or fat spread of Japanese agricultural and forestry standards.
  • shortening is mentioned as a form which does not contain an aqueous phase substantially.
  • substantially does not contain means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.
  • This plastic fat may contain a conventionally known component in addition to water.
  • Known ingredients are not particularly limited, but, for example, as described above, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers, etc. Is mentioned.
  • This plastic fat can be produced by a known method.
  • the oil phase containing the fat and oil composition for butter cream of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then quenched with a cooling mixer as described above. Can be reconciled.
  • the thing which does not contain an aqueous phase can be rapidly cooled and kneaded with the cooling mixer as mentioned above, after heating the oil phase containing the oil-fat composition for butter creams of this invention. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.
  • the butter cream of the present invention is foamed by adding a plastic fat or oil containing the fat or oil composition for butter cream of the present invention such as margarine or shortening, and a taste component such as a sugar as required.
  • a foamed product is blended with a taste component such as sugar.
  • Foaming can be performed by foaming by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light.
  • the butter cream of the present invention has a specific gravity of preferably 0.8 or less, more preferably 0.3 to 0.7.
  • taste ingredients to be blended in the butter cream of the present invention include sugar, dairy products, eggs, fruit, fruit juice, jam, cacao and cacao products, nut paste, spices, coffee and coffee products, acidulants, seasonings, A fragrance
  • flavor etc. are mentioned.
  • the sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose etc.), disaccharide (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, Examples thereof include sugar alcohol, starch, starch degradation product, polysaccharide, starch syrup, and isomerized liquid sugar.
  • Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc.
  • eggs include whole egg, egg yolk, egg white, and processed egg.
  • blending a flavoring ingredient or other ingredients in butter cream these blending amounts can be blended with no particular limitation within the range usually blended in butter cream.
  • a saccharide When a saccharide is blended in the butter cream of the present invention, it can be blended within a range of 10 to 200 parts by mass with respect to 100 parts by mass of the plastic fat and oil. Therefore, a savory butter cream can be easily produced.
  • the butter cream of the present invention can be suitably used for bread, confectionery, cakes, etc. for nappe, filling, sand, pouring, topping and the like.
  • Plastic oil and fat, dough and fired products plastic oil and fat
  • the kneading fat and oil composition and layered food fat and oil composition of the present invention are prepared by preparing a plastic fat and oil containing the kneading fat and oil composition or layered food and fat composition of the present invention in the oil phase.
  • a fired product can be obtained using the dough.
  • This plastic fat contains the fat composition for kneading or the fat composition for layered food of the present invention in the oil phase.
  • the content of the fat composition for kneading or the fat composition for layered food of the present invention in the plastic fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.
  • This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase.
  • Examples of the form containing the water phase include water-in-oil type, oil-in-water type, oil-in-water-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more The content is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass.
  • a form containing an aqueous phase a water-in-oil type is preferable, and margarine is mentioned.
  • shortening is mentioned as a form which does not contain an aqueous phase substantially.
  • substantially does not contain means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.
  • This plastic oil and fat may contain conventionally known components in addition to water.
  • Known ingredients are not particularly limited, but, for example, as described above, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers, etc. Is mentioned.
  • This plastic fat can be produced by a known method.
  • the oil phase and the aqueous phase containing the kneading fat composition or layered food fat composition of the present invention are appropriately heated, mixed and emulsified, and then described above.
  • Such a cooling mixer can be used for quenching and kneading.
  • the thing which does not contain a water phase can be rapidly cooled and kneaded with a cooling mixer as described above after heating the oil phase for kneading or the oil composition for layered foods of the present invention. it can.
  • aging may be performed as necessary.
  • Plastic oils and fats for layered foods can have various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, a sheet shape is preferable from the viewpoint of easy processing.
  • the size of the sheet-shaped plastic fat for layered foods is not particularly limited, but may be, for example, a width of 50 to 1000 mm, a length of 50 to 1000 mm, and a thickness of 1 to 50 mm.
  • the fat and oil composition for kneading of the present invention can be used by being kneaded into a dough of a baked product such as bread or confectionery as a plastic fat.
  • a baked product such as bread or confectionery can be obtained.
  • the kneading and baking of the oil and fat composition for kneading of the present invention into the dough can be performed, for example, according to known conditions and methods.
  • the layered food fat composition of the present invention can be used as a layered food plastic fat in a baked product such as bread or confectionery.
  • a baked product such as bread or confectionery.
  • the sheet-like layered food-use plastic fat / oil using the layered food-use oil / fat composition of the present invention is sandwiched between the dough, and then the layered food-use plastic fat / oil is folded into the dough by repeating extension and folding. And make up thin layers of dough and layered food plastic fat.
  • baking products such as a Danish, a croissant, and a pie, are obtained by baking the dough containing this oil composition for layered foods of this invention.
  • the folding or baking of the layered food fat composition of the present invention into the dough can be performed, for example, according to known conditions and methods.
  • the dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into the baked product dough.
  • the flour is not particularly limited as long as it is usually blended into the baked product dough.
  • wheat flour strong flour, medium flour, thin flour, etc.
  • barley flour rice flour Corn flour
  • rye flour buckwheat flour
  • soybean flour and the like.
  • the blending amount of the oil composition for kneading of the present invention in the dough varies depending on the kind of the baked product and is not particularly limited.
  • the amount of plastic fat is preferably 2 to 40 with respect to 100 parts by mass of flour blended in the dough. Parts by mass, more preferably 2 to 30 parts by mass.
  • the amount of the oil composition for layered foods of the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is preferably the amount of plastic fat for layered foods relative to 100 parts by mass of flour blended in the dough. It is 20 to 120 parts by mass, and more preferably 20 to 100 parts by mass.
  • the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough.
  • emulsifiers emulsifying foaming agents
  • emulsified fats and oils emulsified fats and oils
  • yeast yeast Food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu, soymilk, soy protein, swelling agent, sweetness , Seasonings, spices, colorants, fragrances and the like.
  • Examples of the baked product bread and confectionery using the dough to which the oil composition for kneading of the present invention is added include breads such as bread, table roll, confectionery bread, cooking bread, French bread, live red, stolen, and panettone. , Pastries such as Danish, croissants, pie, butter cakes, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffle cakes and the like.
  • Examples of the baked product using the dough to which the layered food fat composition of the present invention is added include, for example, pastries such as Danish, croissant, and pie that ferment the dough using yeast or the like.
  • the mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). It was calculated from the masses of SUS type triglyceride and SSU type triglyceride obtained by “1996 fatty acid composition (FID temperature rising gas chromatographic method)” and “temporary 7-2003 2nd fatty acid composition”.
  • the triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) “2.4.6.1-1996 triacylglycerol composition ( Gas chromatograph method))).
  • POP 1,3-dipalmitoyl-2-oleoylglycerin
  • PPO 1,2-dipalmitoyl-3-oleoylglycerin
  • the amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of standard oil analysis test method (Japan Oil Chemists' Society)).
  • Ratio of saturated fatty acid having 14 to 16 carbon atoms, ratio of saturated fatty acid having 16 to 18 carbon atoms, ratio of unsaturated fatty acid having 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids was determined by gas chromatography (“2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)” of standard oil analysis test method (Japan Oil Chemists' Society))). Measured with
  • the triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 46 was measured in the same manner as the triglyceride content in which the total number of carbon atoms of the constituent fatty acids in the oil and fat composition was 40 to 48.
  • the total proportion of the triglycerides having 46 total fatty acids and the 48 triglycerides having 48 total fatty acids is the content of triglycerides having 40 to 48 total fatty acids in the oil composition. It was measured by the same method.
  • Transesterified oils 1 to 5 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.
  • Transesterified fats and oils 6 to 9 were prepared according to the production method of transesterified fats and oils 1 to 5.
  • the transesterified fats and oils 7 and 9 were mixed at a mass ratio shown in Table 1 to perform a transesterification reaction, washed with water and dehydrated, then hydrogenated, and then purified to obtain transesterified fats and oils.
  • the lauric fats and oils (A1) and palm fats and oils (A2) used for the transesterification reaction are shown below.
  • Table 1 shows the analysis results of the obtained transesterified oils 1 to 9.
  • the increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added was measured as follows. First, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and no sample is added. Using an empty pan (reference), the solidification start temperature was measured with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) under the following conditions.
  • a differential scanning calorimeter model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.
  • the difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester are not added is the solidification start temperature of palm oil (° C.)
  • the increase value of Increase value of solidification start temperature (° C.) (Solidification start temperature of palm oil added with sorbitan fatty acid ester) ⁇ (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
  • Increase value of solidification start temperature (° C.) (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) ⁇ (solidification start temperature of palm oil not added with polyglycerol fatty acid ester) ⁇ Measurement conditions>
  • the temperature in the cell of the differential scanning calorimeter was raised to 80 ° C.
  • the solidification start temperature was the intersection point at the tangent line between the baseline and the peak.
  • Trans acid content The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria. Evaluation criteria ⁇ : Trans acid amount is 0.1 to 3% by mass X: Trans acid amount exceeds 3 mass%
  • the total proportion of di-saturated triglyceride and tri-saturated triglyceride is 30 to 65% by mass based on the total amount of fat and oil
  • SUS / SSU is 0.1 to 1.2
  • the proportion of C40-C48 triglyceride is based on the total amount of fat and oil.
  • Example 1A to 17A using the oil and fat composition of 0 to 30% by mass the liquid oil did not bleed out due to high temperature or aging, the hardness did not change even after long-term storage, and the shape collapsed due to high temperature or aging.
  • the spread of a small amount of trans acid was obtained with a small amount, excellent shape retention, good meltability, extensibility, gloss and flavor release.
  • the transesterified oil (A) has an iodine value of 20 to 45
  • a plastic oil that is excellent in stability and has little change in hardness due to exudation of liquid oil over time or long-term storage is prepared as a spread.
  • the extensibility when spread was applied was also good.
  • Table 9 shows the evaluation results.
  • Oil composition The fats and oils including the transesterified fats and oils were mixed at the blending ratios shown in Tables 10 to 15, and the fats and oil compositions of Examples and Comparative Examples were obtained.
  • any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added to the oil and fat composition to obtain an oil and fat composition.
  • Trans acid content The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria. Evaluation criteria ⁇ : Trans acid amount is 0.1 to 3% by mass X: Trans acid amount exceeds 3 mass%
  • Tables 16 to 18 show the results of evaluation using margarine
  • Tables 19 to 21 show the results of evaluation using shortening.
  • the total ratio of 2-saturated triglyceride and 3-saturated triglyceride is 30 to 65% by mass with respect to the total amount of oil and fat, SUS / SSU is 0.25 to 1.2, and the ratio of C40 to C48 triglyceride is 5.
  • Examples 1B to 28B using the oil and fat composition of 0 to 30% by mass the liquid oil does not bleed out at high temperatures or over time, there is little change in hardness even after long-term storage, and the shape collapses at high temperatures or over time. Less formability, less liquid oil seepage due to high temperatures and aging, little change in hardness of plastic oils and fats even after long-term storage, good meltability in the mouth, and foaming and separation during creaming Gender, ⁇ properties upon addition of such liquid sugar, flavor release is also good, it was possible to obtain a butter cream amounts of trans acids are less.
  • the iodine value of the transesterified oil (A) is 20 to 45, it is possible to prepare a butter cream excellent in stability with little exudation of liquid oil due to high temperature and aging and little change in hardness during long-term storage. It was.
  • Examples 15B to 18B and 29B to 32B to which any one of sorbitan fatty acid esters 1 and 2 and polyglycerol fatty acid esters 1 and 2 was added were compared with Examples 1B and 19B to which these were not added.
  • Examples 1B and 19B to which these were not added. was evaluated.
  • a test was conducted under severe conditions in which the amount of margarine or shortening was larger than the above evaluation (hard to disperse).
  • Table 22 shows the evaluation results.
  • Examples 15B to 18B and 29B to 32B to which any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added had a margarine amount of 750 g that was more difficult to disperse than the above evaluation. Also in the conditions, a significant difference was confirmed as compared with Examples 1B and 19B having the same composition except that they were quickly dispersed and these were not added. And since the said other characteristic was maintained as a whole, it was confirmed that dispersibility improves without impairing other characteristics.
  • Examples 1C to 18C, Examples 25C to 37C, and Comparative Examples 1C to 19C were evaluated by producing margarine using the oil composition.
  • Examples 19C to 24C and Examples 38C to 43C Manufactured and evaluated shortening using the oil-and-fat composition (M in a table
  • Trans acid content The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria. Evaluation criteria ⁇ : Trans acid amount is 0.1 to 5% by mass X: Trans acid amount exceeds 5 mass%
  • the transesterified fat (A) of lauric fat (A1) and palm fat (A2) in which the addition amount of lauric fat (A1) is 5% by weight or more and less than 30% by weight.
  • the total proportion of disaturated triglyceride and trisaturated triglyceride is 30 to 65% by mass with respect to the total amount of fat and oil, SUS / SSU is 0.1 to 1.5, and the proportion of triglyceride of C40 to C48 is based on the total amount of fat and oil.
  • Examples 1C to 24C using the oil and fat composition of 5.0 to 30% by mass the liquid oil oozes out and the change in the hardness of the plastic oil and fat is small, and the stability to high temperature and time is excellent. It was. In addition, it was confirmed that the oil and fat compositions of Examples 1C to 24C had a good structure and good compatibility. In Examples 25C to 43C, liquid oil oozing was suppressed. Moreover, the oil-fat composition of an Example had few trans acid amounts.
  • the iodine value of the transesterified fat / oil (A) is 20 to 45, a plastic fat / oil excellent in stability with little oozing of liquid oil due to high temperature and aging and little change in hardness due to long-term storage can be prepared. It was.
  • the transesterified fat (A) of lauric fat (A1) and palm fat (A2) in which the addition amount of lauric fat (A1) is 5% by weight or more and less than 30% by weight.
  • the total proportion of disaturated triglyceride and trisaturated triglyceride is 30 to 65% by mass with respect to the total amount of fat and oil, SUS / SSU is 0.1 to 1.5, and the proportion of triglyceride of C40 to C48 is based on the total amount of fat and oil.
  • Examples 1C to 24C using the oil and fat composition of 5.0 to 30% by mass a fired product having good dispersibility in the dough and having a volume and a soft texture can be obtained.
  • the flavor of the oil was good, and there was little oozing out of liquid oil and no change in hardness of plastic fats and oils.
  • Flavor release is fast and the flavor is strong. 2 points: Flavor release is slightly slow and flavor is slightly diminished. 1 point: Flavor release is slow and flavor is weak. Average point ⁇ : Average point is 3.5 or more ⁇ : Average point is 3 or more and less than 3.5 ⁇ : Average point is 2 or more and less than 3 ⁇ : Average point is less than 2
  • Cookies were produced using margarine and shortening produced from the oil and fat compositions of Examples 25C to 43C and Comparative Examples 11C to 19C shown in Tables 26 to 28.
  • the margarine or shortening, powdered sugar, skimmed milk powder, and salt were thoroughly rubbed with a beater in a mixer, and then the whole egg was rubbed in three portions, and the flour was mixed with corn starch and baking powder to obtain a cookie dough. After putting the cookie dough in the refrigerator and taking the retard, the dough was collected, rolled to 5 mm, extracted with a 55 ⁇ 55 mm mold, and baked in an oven at 180 ° C. for 11 minutes to obtain a cookie.
  • the total proportion of disaturated triglyceride and trisaturated triglyceride is 30 to 65% by mass with respect to the total amount of fat and oil, SUS / SSU is 0.1 to 1.5, and the proportion of triglyceride of C40 to C48 is based on the total amount of fat and oil.
  • Examples 25C to 43C using the fat and oil composition of 5.0 to 30% by mass a fired product having good dispersibility in the dough and a soft texture can be obtained, and the melted product of the mouth is melted. In addition, it had good taste and flavor, had little oozing of liquid oil, and had excellent stability against high temperatures and aging.
  • the above-mentioned margarine for layered food was stored at 10 ° C. for 5 days, and then evaluated as follows.
  • Trans acid content The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria. Evaluation criteria ⁇ : Trans acid amount is 0.1 to 5% by mass X: Trans acid amount exceeds 5 mass%
  • the transesterified oil (A) of lauric oil (A1) and palm oil (A2) having an iodine value of 20 to 45 is used, and the total ratio of disaturated triglyceride and trisaturated triglyceride is Implementation using an oil and fat composition with 40 to 65% by mass based on the total amount of fats and oils, SUS / SSU of 0.3 to 1.2, and C40 to C48 triglyceride ratio of 10 to 30% by mass with respect to the total amount of fats and oils
  • Examples 1D to 17D the extensibility with the dough is good, the dough is not shrunk, a crisp texture is obtained, a layered state is good, and a baked product with a volume can be obtained. There was little change in the hardness of the plastic fats and oils for layered foods, and the stability to high temperatures and time was excellent.
  • the amount of the lauric oil (A1) added is 5% by mass or more and less than 30% by mass, it is possible to remarkably suppress the liquid oil from seeping out due to high temperature or aging, and the stability is excellent.
  • transesterified fats and oils 6 and 7 having a low iodine value are used as transesterified fats and oils of lauric fats and palm fats and oils, the results as described above cannot be obtained as shown in Comparative Examples 1D and 8D. It was. When the triglyceride composition was outside the above range, the above results could not be obtained as shown in Comparative Examples 2D to 9D.
  • Table 41 shows the evaluation results. The composition of the oil and fat composition is also shown in these tables.
  • Example 14D to 17D to which any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added, the majority of the panel had good sap even in a dough formulation with a lot of moisture and a lot of dirt (wetness). A significant difference was confirmed as compared with Example 1 having the same composition except that these were not added. And since the said characteristic other than that was maintained as a whole, it was confirmed that the sinter of a baked product improves without impairing another characteristic.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une composition d'huile/graisse pour pâtes à tartiner, une composition d'huile/graisse pour crème au beurre, une composition d'huile/graisse pour pétrissage et une composition d'huile/graisse pour produit alimentaire en couches, les compositions d'huile/graisse étant particulièrement améliorées en termes de rétention de forme, de changement de dureté provoqué par stockage à long terme et de suintement d'huile liquide dû à une température élevée et/ou la durée écoulée et ayant également une texture, une saveur satisfaisantes et d'autres propriétés physiques nécessaires. Cette composition d'huile/graisse pour comprend une huile/graisse transestérifiée (A) dans laquelle les teneurs en huile/graisse laurique (A1) et en huile/graisse de palme (A2) et l'indice d'iode de la totalité de l'huile/graisse sont fixées dans des plages spécifiques. En outre, dans cette composition huile/graisse, le pourcentage total de triglycérides disaturés et de triglycérides trisaturés, le rapport massique (SUS/SSU) entre les triglycérides symétriques (SUS) et les triglycérides asymétriques (SSU) parmi les triglycérides disaturés, le pourcentage de triglycérides dans lesquels le nombre total d'atomes de carbone de l'acide gras constituant est compris entre 40 et 48, etc., sont fixés dans des plages spécifiques.
PCT/JP2014/084648 2013-12-26 2014-12-26 Composition d'huile/graisse WO2015099160A1 (fr)

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JP2017175982A (ja) * 2016-03-29 2017-10-05 太陽油脂株式会社 バタークリーム用油脂組成物
JP2018019628A (ja) * 2016-08-02 2018-02-08 ミヨシ油脂株式会社 加熱殺菌飲料用粉末油脂とそれを用いた加熱殺菌飲料
JP2018068173A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 シュー用油脂組成物とそれを用いたシュー生地およびシュー皮の製造方法
CN109105533A (zh) * 2018-09-07 2019-01-01 河南三山牛油脂有限公司 通过酯交换制备人造奶油的方法
JP2019068786A (ja) * 2017-10-11 2019-05-09 太陽油脂株式会社 パイ用油脂およびパイ用可塑性油脂組成物
US20210289810A1 (en) * 2018-07-24 2021-09-23 Fuji Oil Holdings Inc. Chocolate-like food
BE1028314B1 (nl) * 2020-05-18 2021-12-21 Vandemoortele Lipids Eetbaar product
CN114532411A (zh) * 2020-11-26 2022-05-27 丰益(上海)生物技术研发中心有限公司 油脂组合物以及包括其的夹心或酱料

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JP6839175B2 (ja) * 2016-04-07 2021-03-03 株式会社Adeka ノーテンパー型ハードバター組成物の製造方法
CN110521745A (zh) * 2019-09-24 2019-12-03 潘一飞 一种速冻实面薄皮馅饼的生饼坯的制作方法
WO2021095816A1 (fr) * 2019-11-13 2021-05-20 株式会社カネカ Margarine en forme de feuille et son procédé de fabrication

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WO2009008410A1 (fr) * 2007-07-10 2009-01-15 The Nisshin Oillio Group, Ltd. Composition de graisse malléable
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JP4472782B2 (ja) * 2008-03-17 2010-06-02 日清オイリオグループ株式会社 被覆用油脂組成物
JP5649962B2 (ja) * 2008-06-09 2015-01-07 日清オイリオグループ株式会社 可塑性油脂組成物
CN102098925B (zh) * 2008-07-16 2013-05-08 日清奥利友集团株式会社 油脂组合物和含有该油脂组合物的水包油型乳化物

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JPH10165093A (ja) * 1996-12-13 1998-06-23 Nisshin Oil Mills Ltd:The 改質マーガリン・ショートニングおよび焼菓子類
WO2006059592A1 (fr) * 2004-11-30 2006-06-08 The Nisshin Oillio Group, Ltd. Procede de production d’une composition de matiere grasse a teneur reduite en acide trans et corps gras transforme contenant ladite composition
WO2009008410A1 (fr) * 2007-07-10 2009-01-15 The Nisshin Oillio Group, Ltd. Composition de graisse malléable
JP2009142185A (ja) * 2007-12-13 2009-07-02 Nisshin Oillio Group Ltd クリーム用油脂組成物及び該油脂組成物を含有するクリーム
WO2010073899A1 (fr) * 2008-12-22 2010-07-01 日清オイリオグループ株式会社 Graisse et procédé de production de graisse
WO2013062113A1 (fr) * 2011-10-26 2013-05-02 株式会社カネカ Composition plastique à base d'huile
JP5421496B1 (ja) * 2013-08-28 2014-02-19 ミヨシ油脂株式会社 油脂組成物及び可塑性油脂組成物

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017175982A (ja) * 2016-03-29 2017-10-05 太陽油脂株式会社 バタークリーム用油脂組成物
JP2018019628A (ja) * 2016-08-02 2018-02-08 ミヨシ油脂株式会社 加熱殺菌飲料用粉末油脂とそれを用いた加熱殺菌飲料
JP2018068173A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 シュー用油脂組成物とそれを用いたシュー生地およびシュー皮の製造方法
JP2019068786A (ja) * 2017-10-11 2019-05-09 太陽油脂株式会社 パイ用油脂およびパイ用可塑性油脂組成物
US20210289810A1 (en) * 2018-07-24 2021-09-23 Fuji Oil Holdings Inc. Chocolate-like food
CN109105533A (zh) * 2018-09-07 2019-01-01 河南三山牛油脂有限公司 通过酯交换制备人造奶油的方法
BE1028314B1 (nl) * 2020-05-18 2021-12-21 Vandemoortele Lipids Eetbaar product
CN114532411A (zh) * 2020-11-26 2022-05-27 丰益(上海)生物技术研发中心有限公司 油脂组合物以及包括其的夹心或酱料
CN114532411B (zh) * 2020-11-26 2023-10-27 丰益(上海)生物技术研发中心有限公司 油脂组合物以及包括其的夹心或酱料

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