JP2020146067A - Plastic oil-and-fat composition and food product supplemented with the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To add a plastic fat composition capable of imparting excellent citri, elasticity, resistance to lumps, and crispness to baked products such as breads and confectionery, and such a plastic fat composition. Serve the food that has been made. SOLUTION: In a plastic fat / oil composition, the total mass of oleic acid bound to the 2-position of triglyceride contained in the plastic fat-and-fat composition is the mass of the entire fatty acid bonded to the 2-position of triglyceride contained in the plastic fat-and-fat composition. The content of the constituent fatty acid, which is a saturated fatty acid, is 27 to 57% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil. In the plastic fat and oil composition, the total content of SSU-type triglyceride and USU-type triglyceride to the total content of 2-saturated-1 unsaturated triglyceride and 1-saturated-2 unsaturated triglyceride is 0.30 by mass ratio. It is preferably ~ 0.60. [Selection diagram] None

Description

The present invention relates to a plastic fat and oil composition and a food to which the plastic fat and oil composition is added.

Conventionally, various plastic fat and oil compositions to be added to foods such as baked products have been developed. By adding the plastic fat and oil compositions to the dough of baked products such as breads and confectioneries, breads are used. It is required to impart various characteristics such as citrus, elasticity, resistance to lumps, and crispness of baked products such as bread and confectionery to baked products.

Patent Document 1 discloses a plastic fat and oil composition characterized by containing 1% (w / w) or more of trehalose in the aqueous phase, and according to the plastic fat and oil composition, breads and confectioneries. It is described that it does not easily become lumpy and improves the elasticity of breads.

Patent Document 2 contains a predetermined amount of edible fat and oil, an emulsifier, and a moisturizing agent, and is characterized in that the unsaturated fatty acid residue is 75% or more of the total fatty acid residue constituting the edible fat and oil. The fat and oil composition is disclosed, and it is described that the bread obtained by blending the plastic fat and oil composition with the bread dough is excellent in the evaluation of citrus.

JP-A-2002-153208 Japanese Unexamined Patent Publication No. 2005-48

However, although the plastic oil / fat composition of Patent Document 1 can impart a certain elasticity and resistance to lumps to breads, there is room for improvement in the elasticity and also imparts citri. In that respect, it is not enough.

Further, the plastic oil / fat composition of Patent Document 2 has room for improvement in giving citrus to breads and confectionery, and is sufficient in terms of imparting elasticity and crispness. is not.

On the other hand, baked products such as breads and confectioneries are required to have a soft texture, but if the baked products are soft, they are easily crushed in distribution, and therefore elasticity is also required from this viewpoint.

The present invention has been made in view of the above circumstances, and is a plastic fat and oil that can impart excellent citrus, elasticity, resistance to lumps, and crispness to baked products such as breads and confectioneries. It is an object of the present invention to provide a composition and a food product to which such a plastic fat composition is added.

By adjusting the total mass of oleic acid bound to the 2-position of triglyceride and the amount of saturated fatty acids in the plastic fat and oil composition to a predetermined amount, the present inventors have baked products such as breads and confectioneries. The present invention has been completed by finding that it is possible to impart excellent saturation, elasticity, resistance to lumps, and crispness. More specifically, the present invention provides the following.

(1) A plastic fat / oil composition
The total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 27 to 57% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. A plastic fat and oil composition, wherein the content of the constituent fatty acids, which are saturated fatty acids, is 27 to 55% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil.

(2) The total content of SSU-type triglyceride and USU-type triglyceride with respect to the total content of 2-saturated-1 unsaturated triglyceride and 1-saturated-2 unsaturated triglyceride is 0.30 to 0. 60. The plastic oil / fat composition according to (1).

(3) Further containing polyglycerin condensed ricinoleic acid ester,
Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition, the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass, in (1) or (2). The plastic fat composition according to the above.

(4) The plastic fat / oil composition according to any one of (1) to (3), which further contains a thickening polysaccharide.

(5) The plastic oil / fat composition according to any one of (1) to (4), further containing a glycerin organic acid fatty acid ester.

(6) The plastic oil / fat composition according to any one of (1) to (5), which is used for confectionery and bakery.

(7) A food to which the plastic fat / oil composition according to any one of (1) to (6) has been added.

According to the present invention, a plastic fat and oil composition capable of imparting excellent citrus, elasticity, resistance to lumps, and crispness to baked products such as breads and confectionery, and such a plastic fat and oil composition. Foods with added substances can be provided.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Plastic oil and fat composition>
In the plastic fat / oil composition of the present invention, the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. On the other hand, it is 27 to 57% by mass, and the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil. As a result, the plastic fat and oil composition of the present invention can impart excellent citrus, elasticity, resistance to lumps, and crispness to the baked product. In addition, in this specification, "dama" means that when a baked product to which a plastic fat composition is added is eaten, the baked product binds like a dumpling in the mouth.

Oleic acid bound to the 2-position of triglyceride forms a strain in the molecular structure and tends to be an obstacle to the molecular structure during rotational movement. Therefore, the molecules of each triglyceride in the fat and oil are difficult to approach each other, which makes it difficult to crystallize. As a result, the crystallized portion (solid) and the non-crystallized portion (liquid) tend to be mixed (solid-liquid separation) during slow cooling. It is presumed that the plastic fat and oil composition of the present invention thereby improves the citrus of baked products such as breads and confectionery. On the other hand, if the mass of oleic acid bound to the 2-position of triglyceride is too large, as described above, crystallization due to the molecular structure is inhibited and the amount of oleic acid in fats and oils is relatively large. However, the number of non-crystalline parts increases, the elasticity of baked products such as breads and confectionery decreases, the lumps tend to occur, and the crispness deteriorates. On the other hand, if the mass of oleic acid bound to the 2-position of triglyceride is too small, the influence of inhibition of crystallization due to the molecular structure is small, and the amount of oleic acid in fats and oils is relatively small. Will increase, and the crystallization of baked products such as breads and confectionery will decrease. In addition, if the content of the constituent fatty acids, which are saturated fatty acids, in the fats and oils composition is too high or too low, the baked products such as breads and confectioneries become citrus, elastic, and lumpy. The crunchiness and crispness are reduced. The plastic fat and oil composition of the present invention can impart excellent saturation, elasticity, resistance to lumps, and crispness to baked products such as breads and confectionery, as described above. It is presumed that this is because the amount of oleic acid and saturated fatty acid bound to the 2-position of triglyceride is well-balanced.

(Fat and oil)
In the plastic fat / oil composition of the present invention, the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is based on the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. If it is 27 to 57% by mass, the fats and oils are not particularly limited, but in baked products such as breads and confectionery, the fats and oils are in a molten state at the time of baking, and then the fats and oils crystallize when placed at room temperature. The texture of the baked product is greatly affected by the crystalline state. That is, the fats and oils in a crystallized state cannot impart citri to the baked product. On the other hand, if the fats and oils are in a solid-liquid separated state after melting, citri can be added to the baked product. Then, as described above, the triglyceride in which oleic acid is bonded at the 2-position is difficult to crystallize, so that it is in a solid-liquid separated state and citri can be added to the calcined product. As described above, when the amount of oleic acid bound to the 2-position of the triglyceride is large, the citrus of the baked product to which the plastic fat / oil composition containing the oleic acid is added is improved. Therefore, 2 of the triglyceride contained in the plastic fat / oil composition The total mass of oleic acid bound to the position is preferably 30% by mass or more, preferably 35% by mass or more, based on the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat / oil composition. Is more preferable, 40% by mass or more is further preferable, 45% by mass or more is further preferable, and 50% by mass or more is most preferable. On the other hand, if the amount of oleic acid bound to the 2-position of triglyceride is too large, the amount of non-crystalline fats and oils becomes too large, the elasticity and crispness of the obtained baked product are lowered, and lumps are likely to occur. As described above, since the elasticity, susceptibility to lumps, and crispness of the baked product to which the plastic fat composition is added are further improved, the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat composition is improved. Is preferably 55% by mass or less, more preferably 50% by mass or less, and 43% by mass or less, based on the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat / oil composition. It is more preferably 38% by mass or less, and most preferably 32% by mass or less.

In the present specification, "S" means saturated fatty acids constituting fats and oils, and "U" means unsaturated fatty acids constituting fats and oils. The 1, 2, and 3 positions of triglyceride mean the positions to which the constituent fatty acids are bound.

The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), and lauric acid (12). ), Myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the number of carbon atoms of each fatty acid. The saturated fatty acid S, which is a constituent fatty acid in the fat and oil of the present invention, may be the same saturated fatty acid or different saturated fatty acids.

The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), and oleic acid. Examples thereof include acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. .. In the numerical notation in parentheses for the unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds. The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, may be the same unsaturated fatty acid or different unsaturated fatty acids.

The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which oleic acid is bonded at the 2nd position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is oleic acid include SOS-type triglyceride, SOU-type triglyceride, and UOU-type triglyceride, but are not particularly limited. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. Since it is possible to impart excellent citrus, elasticity, resistance to lumps, and crispness to the baked product, the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position are saturated fatty acids. If it is, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded to the 2nd position is an unsaturated fatty acid, the unsaturated fatty acid having 18 carbon atoms (oleic acid (18: 1), linoleic acid (18: 2)) , Linoleic acid (18: 3), etc.), preferably an unsaturated fatty acid having 20 carbon atoms. When the constituent fatty acids at the 1- or 3-position of the triglyceride in which oleic acid is bonded at the 2-position are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbons) It is preferably an unsaturated fatty acid of number 18 (oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), etc.), an unsaturated fatty acid having 20 carbon atoms).

In the plastic fat and oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is not particularly limited as long as it is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil, but as described above, it is in the second position. Triglycerides in which oleic acid is bound to oleic acid are unlikely to form crystals, but by adjusting the content of constituent fatty acids, which are saturated fatty acids, in balance with the amount of triglycerides in which oleic acid is bound to this 2-position, fats and oils The crystals can be controlled, and the fatty acid, elasticity, resistance to lumps, and crispness of the baked product to which the plastic fat composition is added can be improved. From this viewpoint, the content of the constituent fatty acids, which are saturated fatty acids, is preferably 30 to 52% by mass, more preferably 33 to 50% by mass, and 37 by mass, based on the mass of the constituent fatty acids of the whole fat and oil. It is more preferably ~ 48% by mass, and most preferably 40 to 46% by mass.

In the plastic fat and oil composition of the present invention, the total content of SSU-type triglyceride and USU-type triglyceride with respect to the total content of 2-saturated-1 unsaturated triglyceride and 1-saturated-2 unsaturated triglyceride in the whole fat and oil is Although not particularly limited, the mass ratio is preferably 0.30 to 0.60, preferably 0.35 to 0.55, because the citricity and elasticity of the obtained baked product are further improved. More preferably, it is more preferably 0.40 to 0.50, and most preferably 0.42 to 0.48.

The plastic fat and oil composition of the present invention may or may not contain trans acid as a constituent fatty acid of fat and oil, but when the intake of trans acid increases, LDL cholesterol when ingested by the human body increases. Can be done. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat and oil, and is 5% by mass. It is more preferably less than%, and most preferably less than 3% by mass.

In the present invention, the analysis of the constituent fatty acids of triglyceride is performed by a gas chromatograph method (reference oil and fat analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)". ) ”And“ Recommendation 2-2013 2-position fatty acid composition ”). The "total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition" was measured by this method. However, the amount is substantially the same as "the total content of triglyceride in which oleic acid is bound at the 2-position with respect to the total mass of fats and oils". That is, in the present invention, "the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride contained in the plastic fat-and-fat composition" is ". It may be replaced with "the total content of triglyceride in which oleic acid is bound at the 2-position with respect to the total mass of fats and oils".

(Polyglycerin condensed ricinoleic acid ester)
The plastic fat and oil composition of the present invention may or may not further contain the polyglycerin condensed ricinoleic acid ester, but further contains the polyglycerin condensed ricinoleic acid ester because the citrus of the baked product becomes even better. Is preferable.

The type of the polyglycerin condensed ricinoleic acid ester is not particularly limited, and examples thereof include a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 2 to 10. Commercially available products include SY Glycer CR-ED (polytype), SY Glycer CR-310 (Tetraglycerin degree of polymerization 4), SY Glycer CR-500 (Hexaglycerin degree of polymerization 6), and Sun. Examples thereof include Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5) and Sunsoft 818SK (hexaglycerin degree of polymerization 6) manufactured by Kagaku Co., Ltd. Of these, since the obtained baked product is less likely to become lumpy, among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition of the present invention, the polyglycerin condensation having a degree of polymerization of glycerin of 4 to 6 is 4 to 6. It is preferable that the ricinoleic acid ester has the largest mass. The polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is usually a mixture of glycerin or polyglycerin having a different degree of polymerization obtained by heating glycidol, epichlorohydrin or the like and causing a polycondensation reaction. Therefore, in the commercial product, it is a mixture of polyglycerin condensed ricinoleic acid esters of glycerin having different degrees of polymerization, and the degree of polymerization of glycerin in the above-mentioned commercial product shows the highest degree of polymerization of glycerin. In particular, from the viewpoint of obtaining the elasticity of the baked product, it is preferable to use a polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin 6). Further, from the viewpoint of imparting citrine to the baked product, a polyglycerin condensed ricinoleic acid ester having a low degree of polymerization of glycerin (more specifically, a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin 4) is preferable. The degree of polymerization of ricinoleic acid in the polyglycerin condensed ricinoleic acid ester is not particularly limited, and for example, those having a degree of polymerization of 2 to 10 can be used.

The content of the polyglycerin-condensed ricinoleic acid ester is not particularly limited, but the citri of the obtained baked product is further improved, and the baked product is less likely to have an unpleasant taste. , 0.001 to 2.0% by mass, more preferably 0.005 to 1.5% by mass, and even more preferably 0.01 to 1.0% by mass. Most preferably, it is 0.02 to 0.6% by mass. In particular, among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition of the present invention, when the mass of the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is the largest, the firing obtained is obtained. The content of the polyglycerin condensed ricinoleic acid ester is 0.01 to 1.5% by mass with respect to the total mass of the plastic fat and oil composition, because the product is less likely to have an unpleasant taste and the baked product is less likely to be lumpy. It is preferably 0.1 to 1.2% by mass, more preferably 0.1 to 1.0% by mass.

(Thickening polysaccharide)
The plastic fat and oil composition of the present invention may or may not further contain a thickening polysaccharide, but the obtained baked product is more resistant to citrus and lumps. It is preferable to further contain a thickening polysaccharide.

The type of thickening polysaccharide is not particularly limited, but gellan gum, carrageenan, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragant gum, crystalline cellulose, PGA (alginic acid). Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), guati gum, methyl cellulose, hydroxypropyl methyl cellulose, psyllium seed, carrageenan and the like. Of these, xanthan gum, pectin, and guar gum are preferably used because the citrus of the baked product can be further improved. From another point of view, it is preferable to use xanthan gum because it has a particularly high water retention capacity and further improves the softness and citrus of the baked product. These may be used alone or in combination of two or more.

The content of the thickening polysaccharide is not particularly limited, but is 0.01 to 0.01 to the mass of the entire plastic fat / oil composition because the obtained baked product is more resistant to citrus and lumps. It is preferably 7.0% by mass, more preferably 0.1 to 5.0% by mass, and even more preferably 1.0 to 3.5% by mass.

(Glycerin organic acid fatty acid ester)
The plastic oil / fat composition of the present invention may or may not further contain the glycerin organic acid fatty acid ester, but the glycerin organic acid fatty acid ester may be further contained, but the obtained baked product will be more crisp. It is preferable to further contain.

The type of glycerin organic acid fatty acid ester is not particularly limited, and examples thereof include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin cinic acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartrate fatty acid ester. Of these, glycerin cinic acid fatty acid ester and glycerin succinic acid fatty acid ester are preferably used because the obtained baked product has a better crispness. The glycerin organic acid fatty acid ester may be used alone or in combination of two or more.

The content of the glycerin organic acid fatty acid ester in the plastic fat / oil composition of the present invention is not particularly limited, but it is 0 with respect to the mass of the entire plastic fat / oil composition because the obtained baked product has a better crispness. It is preferably 0.01 to 5.0% by mass, preferably 0.01 to 1.5% by mass, further preferably 0.1 to 1.2% by mass, and 0.1 to 1. Most preferably, it is 0% by mass.

In the present invention, the content of the glycerin organic acid fatty acid ester is analyzed by HPLC-MS / MS.

(Other)
The plastic fat / oil composition of the present invention may be in either a form containing substantially no aqueous phase or a form containing an aqueous phase. In the case of a form containing an aqueous phase, the plastic oil / fat composition of the present invention is not particularly limited, but may be, for example, margarines. The emulsified form containing an aqueous phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-oil-in-water type, and a water-in-water type. The content of the oil phase in this case is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, still more preferably, with respect to the total mass of the plastic oil / fat composition. It is 65 to 98% by mass. The content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, still more preferably, based on the total mass of the plastic fat or oil composition. , 2-35% by mass. The emulsified form is preferably a water-in-oil type because it can impart excellent citriity, elasticity, resistance to lumps, and crispness to the baked product.

Margarines refer to margarines or fat spreads. Margarine contains 80% by mass or more of fat and oil, and fat spread contains less than 80% by mass of fat and oil.

A form that does not substantially contain an aqueous phase includes shortening. In the present invention, "substantially free" means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic oil / fat composition of the present invention may or may not contain an emulsifier other than the above-mentioned polyglycerin-condensed ricinoleic acid ester and organic acid monoglycerin fatty acid ester. Such emulsifiers include, for example, lecithin. Examples thereof include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, sorbitan fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. In the plastic fat and oil composition of the present invention, monoglycerin monofatty acid ester can be used as an emulsifier other than the above-mentioned polyglycerin condensed ricinoleic acid ester and organic acid monoglycerin fatty acid ester because it can improve citrus during storage of the baked product. preferable. The content of the monoglycerin monofatty acid ester is not particularly limited, but is preferably 0.01 to 5.0% by mass, more preferably 0.05 to 3.0% by mass, and 0.1 to 0% by mass. It is more preferably 2.0% by mass, and most preferably 0.5 to 1.5% by mass.

The type of monoglycerin monofatty acid ester is not particularly limited, and for example, monoglycerin monostearic acid ester, monoglycerin monooleic acid ester, monoglycerin monolinoleic acid ester, monoglycerin monolauric acid ester, monoglycerin monomyristic acid ester, Monoglycerin monopalmitic acid ester, monoglycerin monoarachidic acid ester, monoglycerin monobechenic acid ester, monoglycerin monolignoseric acid ester, monoglycerin monomyristoleic acid ester, monoglycerin monopalmitoleic acid ester, monoglycerin monolinolenic acid Esters, monoglycerin monoerucic acid esters, monoglycerin monocapric acid esters, monoglycerin monocapric acid esters, monoglycerin monocaproic acid esters, monoglycerin monobutyric acid esters, monoglycerin monodecanoic acid esters, monoglycerin monononanoic acid esters, Examples thereof include monoglycerin monooctanoic acid ester, monoglycerin monoheptanoic acid ester, monoglycerin monohexanoic acid ester, monoglycerin monopentanoic acid ester, and monoglycerin monobutanoic acid ester. Of these, monoglycerin monostearic acid ester is preferably used because it can improve the citrus during storage of the baked product. These may be used alone or in combination of two or more.

The plastic fat-and-fat composition of the present invention may or may not contain enzymes such as glycolytic enzymes and phospholipid-degrading enzymes as components other than the above. The plastic fat-and-fat composition of the present invention can improve the citrus of the calcined product by containing at least one of a sugar-degrading enzyme and a phospholipid-degrading enzyme among the enzymes. Normally, when a glycolytic enzyme or a phospholipid-degrading enzyme is used, the baked product tends to lose its elasticity. However, even when the plastic fat-and-fat composition of the present invention contains the glycolytic enzyme and the phospholipid-degrading enzyme, The baked product does not lose its elasticity, and the baked product can be softened. As described above, since it is possible to improve the citrus of the calcined product while maintaining the elasticity of the calcined product, it is preferable to include a sugar-degrading enzyme and a phospholipid-degrading enzyme.

The glycolytic enzyme in the present invention is not particularly limited, and examples thereof include α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, and cellulase. Of these, it is preferable to use α-amylase. These may be used alone or in combination of two or more.

The phospholipid-degrading enzyme in the present invention is not particularly limited, and examples thereof include phospholipase A, phospholipase B, phospholipase C, and phospholipase D. Of these, it is preferable to use phospholipase A. These may be used alone or in combination of two or more.

The total content of the sugar-degrading enzyme or the phospholipid-degrading enzyme in the plastic fat-and-fat composition of the present invention in the plastic fat-and-fat composition is not particularly limited, and for example, 0. It may be 0001 to 0.01% by mass, but is preferably 0.001 to 0.01% by mass. The content of the above-mentioned glycolytic enzyme or phospholipid-degrading enzyme in the plastic fat-degrading enzyme is the total content of the glycolytic enzyme and the phospholipid-degrading enzyme when all of them are contained in the plastic fat-degrading enzyme. It may be the content of each.

The plastic fat and oil composition of the present invention may or may not contain a conventionally known component in addition to the above components. Such known ingredients are not particularly limited, but are, for example, milk, dairy products, proteins other than enzymes, sugars other than thickening polysaccharides, salts, processed egg products, acidulants, pH adjusters, antioxidants. Agents, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, voca and brandy, brewed liquor such as wine, sake and beer, various liqueurs, seasonings made by enzymatically treating dairy products, spices, Examples include food materials such as coloring components and spices and food additives. Examples of milk include milk and the like. Dairy products include defatted milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, unsweetened milk, sweetened milk, unsweetened defatted milk, sweetened defatted milk, Examples include whole milk powder, non-fat milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium caseinate, etc. .. Examples of proteins other than enzymes include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of carbohydrates other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, and the like. Examples thereof include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienol, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the coloring component include carotene, astaxanthin, annatto and the like. Examples of the flavor include butter flavor, milk flavor and the like.

The use of the plastic fat and oil composition of the present invention is not particularly limited, and it can be used for confectionery or bread making, butter cream, and spread. In particular, the plastic oil / fat composition of the present invention can impart excellent citrus, elasticity, resistance to lumps, and crispness to baked products when used for confectionery or bread making. For this reason, the plastic fat and oil composition of the present invention is preferably used for confectionery or bread making. Examples of confectionery or bread making include roll-in and kneading.

As for breads, those containing ingredients (for example, those sandwiching ingredients such as sandwiches) tend to crush the bread due to the weight of the ingredients and spoil the appearance. Moreover, when the bread is crushed, the bread does not have a presence even if it is eaten with the ingredients, and the balance with the ingredients becomes poor. In particular, thin slices such as sandwiches are required to have a cross section that is easily crushed when they are soft, it is difficult to maintain a square shape, bread crumbs are easily generated during cutting, and processing resistance is required. In response to such a problem, according to the plastic oil / fat composition of the present invention, excellent elasticity can be given to a baked product. Therefore, by using it for producing bread containing ingredients, the bread can be made by the weight of the ingredients. It is possible to suppress crushing and to impart processing resistance. Therefore, according to the plastic fat / oil composition of the present invention, it is possible to prevent the appearance of the baked product from being spoiled and the balance with the food material from becoming poor, and it is easy to prevent bread crumbs during cutting. For this reason, the plastic fat and oil composition of the present invention is preferably used for producing bread containing foodstuffs (hereinafter, referred to as “foodstuff-blended bread” in the present specification). Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls and the like. Although the bread containing ingredients is thin, it is preferable to use it as a sandwich because it is easy to maintain its shape, it is easy to prevent bread crumbs when cutting, and it can impart processing resistance.

<Manufacturing method of plastic fat composition>
The plastic fat and oil composition of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase (margarines, etc.), the oil phase containing the oil and fat composition of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, etc. Quenching and kneading can be performed by a cooling mixer such as a botator or a nexus. In the form containing no aqueous phase (shortening), after heating the oil phase containing the oil / fat composition of the present invention, quenching and kneading is performed with a cooling mixer such as a combinator, a perfector, a botator, or a nexus, and it is necessary. It can be obtained by aging (tempering) accordingly.

When the plastic oil / fat composition of the present invention contains an aqueous phase, the polyglycerin condensed ricinoleic acid ester and the glycerin organic acid fatty acid ester can be added to both the aqueous phase and the oil phase, but they are added to the oil phase and dissolved. Is preferable.

The thickening polysaccharide may be added to the aqueous phase or the oil phase in advance, or may be added after the plastic oil / fat composition is produced, but it can be added to the oil phase and dispersed to the dough. It is preferable because the dispersibility is improved and the resistance to shaving and lumps of the baked product is further improved.

The fats and oils used in the production of the plastic fat and oil composition of the present invention are not particularly limited, but palm-based fats and oils, laurin-based fats and oils, pork fat (lard), beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, etc. Examples thereof include safflower oil, olive oil, sesame oil, lard, fractionated oils thereof, and processed oils thereof (one or more of curing and ester exchange reactions). In order to appropriately adjust the total content of triglyceride in which oleic acid is bound to the 2-position in the fat and oil and the content of the constituent fatty acid which is a saturated fatty acid, one or more of these fats and oils are selected. It is preferable to include it.

A more specific example of the fat and oil used for producing the plastic fat and oil composition of the present invention is shown below. The fat and oil of the present invention can be prepared, for example, by combining the following fats and oils A, B and C.

(A oil and fat)
In the present specification, "A fat and oil" refers to a fat and oil having a trisaturation amount of 20 to 65% by mass (for example, 20 to 50) and an iodine value of 20 to 40. Such A fats and oils are not particularly limited, and examples thereof include palm-based fats and oils, transesterified fats and oils of palm-based fats and oils described above, and one or more of them can be used in combination. Among them, palm fractionated hard oil, transesterified fats and oils of palm-based fats and oils and lauric-based fats and oils are used to form crystal nuclei, and as a result, crystals of other fats and oils are induced to secure the amount of crystals and give elasticity to the baked product. it can. In the present specification, the "trisaturated amount" of the fat and oil refers to the mass of the trisaturated triglyceride contained in the fat and oil with respect to the mass of the fat and oil as a whole. For example, the "trisaturated amount" of the fat and oil A is , A means the mass of trisaturated triglyceride contained in the fat and oil A with respect to the total mass of the fat and oil A.

(B oil)
In the present specification, the “B fat and oil” refers to a fat and oil having a trisaturation amount of less than 2 to 20% by mass. (However, the "B fat and oil" does not include the above-mentioned "A fat and oil" and the later-mentioned "C fat and oil".) Such B fat and oil is not particularly limited, but for example, a plant other than A fat and oil and C fat and oil. Examples thereof include fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified fats and oils. Among them, in consideration of compatibility with A fat and oil, it is preferable to use palm oil, which is a palm-based fat and oil, a transesterified fat and oil of a palm fractionated soft portion, a transesterified oil and fat of a palm fractionated soft portion, and lard in combination.

(C oil)
In the present specification, the "C fat and oil" is a fat and oil having a trisaturation amount of less than 2%, or a fat and oil having a trisaturation amount of more than 50% by mass (however, the "C fat and oil" is the above-mentioned "A fat and oil". And "B fats and oils" are not included.)

The fats and oils having a saturation amount of less than 2% are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used alone or in combination of two or more.

3 The fats and oils having a saturation amount of more than 50% by mass are not particularly limited, but are made from hardened vegetable oils or animal fats and oils (partially hydrogenated oils or extremely hardened oils), hard oils of fractionated oils, and fats and oils containing these. Examples thereof include ester-exchanged oils and fats. Among these, it is preferable to use an extremely hydrogenated oil of vegetable oil or animal oil, or a transesterified oil or fat made from an oil or fat containing the same. Examples of the extremely hydrogenated vegetable oils include palm extremely hydrogenated oils, palm extremely hydrogenated oils, palm nucleus extremely hydrogenated oils, rapeseed extremely hydrogenated oils and the like. Examples of the extremely hydrogenated animal fats and oils include lard extremely hydrogenated oils and beef tallow extremely hydrogenated oils. From the viewpoint of good melting in the mouth of the fired product, when an extremely hydrogenated oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

The blending ratio of A fat and oil and B fat and oil described above is preferably 3 to 30% by mass with respect to the total fat and oil, and 45 to 95% by mass with respect to the total fat and oil. It is preferable to blend C fats and oils in an amount of 0 to 52% by mass based on the total fats and oils.

<Foods to which a plastic fat composition is added>
The present invention includes foods to which the above plastic fat composition is added.

The food is not particularly limited, but is preferably a baked product. The baked products are not particularly limited, but for example, confectionery (for example, pie, cake (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, shoes, donuts, etc.), breads (bread, sweet bread, croissants, etc.) Danish pastry, bagels, bread rolls, croissants, etc.) and the like. Of these, when the food product of the present invention is bread or confectionery, it is possible to impart excellent citrus, elasticity, resistance to lumps, and crispness to the bread or confectionery. For this reason, the food product of the present invention is preferably bread or confectionery. In particular, the food of the present invention is preferably a food-blended bread because it can prevent the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the bread containing ingredients include sandwiches, dock breads, butter rolls and the like. Although the bread containing ingredients is thin, it is preferable to use it as a sandwich because it is easy to maintain its shape, it is easy to prevent bread crumbs when cutting, and it can impart processing resistance.

<Manufacturing of plastic fat composition and bread>
(Manufacturing of transesterified fats and oils) (A fats and oils)
[Transesterified oil A1]
24% by mass of extremely hydrogenated palm kernel oil, 49% by mass of palm oil, and 27% by mass of extremely hydrogenated palm oil were mixed, sodium methylate was added as a catalyst, and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain a transesterified fat A1. The iodine value of the transesterified fat A1 was 27, and the saturation amount was 43.3% by mass.

[Transesterified fat A2]
12.5% by mass of extremely hardened palm kernel oil, 67.5% by mass of palm oil, 5% by mass of extremely hardened palm oil, and 15% by mass of palm kernel oil were mixed, sodium methylate was added as a catalyst, and the pressure was reduced. Transesterification reaction. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain a transesterified fat A2. The iodine value of the transesterified fat A2 was 39, and the saturation amount was 63.3% by mass.

(Manufacturing of transesterified fats and oils) (B fats and oils)
[Palm fractionation soft transesterification fat B1]
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fats and oils. The iodine value of the palm-separated soft part transesterified fat was 56, and the saturation amount was 9.1% by mass.

[Palm transesterification fat B2]
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterified fat B2. The iodine value of the palm oil exchange fat B2 was 53, and the saturation amount was 13.7% by mass.

(Manufacturing of margarine)
The temperature was adjusted to 75 ° C. with the oil and fat formulation shown in Table 1 described later, the emulsifier shown in Table 1 was added, and after dissolution, the thickening polysaccharide shown in Table 1 was dispersed to prepare an oil phase. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water and sterilized by heating at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase was added to 82.5 parts of the oil phase obtained above, stirred with a propeller stirrer, emulsified into a water-in-oil mold, and then rapidly cooled and kneaded with a combinator to make the plasticity. The margarines according to Examples 1 to 19 and Comparative Examples 1 to 5, which are oil and fat compositions, were produced.
The palm fractionated hard oil had an iodine value of 32, and an oil and fat having a trisaturated triglyceride content of 25.8% by mass was used, and the palm fractionated soft oil used an iodine value of 56.

(emulsifier)
The emulsifiers used to prepare the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Table 1 described later.
Polyglycerin condensed ricinoleic acid ester (CRED, polytype, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester (CR500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester (CR310, degree of polymerization 4, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Monoglycerin monostearic acid ester (Emulgy MS, manufactured by RIKEN Vitamin Co., Ltd.)
Citric acid monoglycerin fatty acid ester (Poem K-37V, manufactured by RIKEN Vitamin Co., Ltd.)
Succinic acid monoglycerin fatty acid ester (Poem B-10, manufactured by RIKEN Vitamin Co., Ltd.)
The degree of polymerization of the polyglycerin condensed ricinoleic acid ester showed the highest degree of polymerization of the glycerin of the polyglycerin condensed ricinoleic acid ester.

(Thickening polysaccharide)
The thickening polysaccharides used in the preparation of the fat and oil compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Table 1 described later.
Xanthan gum (Bistop D-3000S, manufactured by Saneigen FFI)
Guar gum (RG100, manufactured by Mitsubishi Chemical Foods)

(Manufacturing bread)
Using each of the margarines obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl, and mixing was performed at low speed of 4 minutes and medium and low speed of 1 minute using a hook. The kneading temperature was 24 ° C. Then, fermentation was carried out for 4 hours under the conditions of 27 ° C. and 75% humidity. The end point temperature of fermentation was 29 ° C., and after fermentation, a medium seed dough was obtained. After that, the materials other than the margarine produced above and the medium-sized dough were mixed at low speed for 3 minutes and medium-high speed for 3 minutes, and then the margarine produced above was added and mixed at low speed for 3 minutes and medium-low speed for 4 minutes, respectively. And got the bread dough. The kneading temperature at this time was 28 ° C. Then, after taking a floor time of 20 minutes at room temperature, the bread dough was molded, fermented in a proofer at 38 ° C. and 80% humidity for 45 minutes, and then baked at 200 ° C. for 40 minutes. The bread according to Comparative Examples 1 to 5 was produced. The baked bread was allowed to cool at room temperature and then stored in a constant temperature bath at 20 ° C. The composition of the bread described above is shown below.

[Bread combination]
・ Medium seed compounded strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 parts by mass water 40 parts by mass ・ main kneaded strong flour 30 parts by mass fine white sugar 6 parts by mass salt 1.8 parts by mass defatted milk powder 2 parts by mass margarine 5 parts by mass Water 25 parts by mass

<Evaluation>
With respect to the margarine produced and the bread to which it was added, the elasticity of the bread, the citrus of the bread (after storage for 1 or 3 days), and the lumps in the mouth (the bread binds like dumplings when eaten). ), The crispness was evaluated.

(Evaluation of elasticity)
Bread stored at 20 ° C. for 2 days was sliced to a thickness of 30 mm, and then small pieces cut into 25 mm × 20 mm so that the center of the bread was centered were used as a measurement sample. Using a creep meter manufactured by Yamaden Co., Ltd., arrange it so that the slice surface is at the top, and use the following criteria based on 80% cohesiveness (compression rate: 80% plunger diameter 4 cm columnar, approach speed 1 mm / sec). The elasticity was evaluated. The "cohesiveness" indicates a recovery rate that returns to the original height after being compressed to 80% of the height of the sample.
◎: Over 60% ○: Over 55-60%
Δ: Over 50 to 55%
×: 50% or less

(Evaluation of bread citrus)
After storage at 20 ° C. for 1 day or 3 days, the sensory evaluation of bread citrus was evaluated by the panel according to the following criteria. The evaluated panels were subjected to a five-flavor (sweet, acid, salt, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, and each test was performed. Five men and seven women in their twenties and forties who were judged to be suitable in the above were selected as a panel. In addition, "D + 1" in the column of "bread citri" in Table 1 is an evaluation after storing at 20 ° C. for 1 day, and "D + 3" is an evaluation after storing at 20 ° C. for 3 days. Shown.
⊚ +: 10 to 12 out of 12 were evaluated as good.
⊚: 8 to 9 out of 12 people evaluated it as good.
◯: 6 to 7 out of 12 people evaluated it as good.
Δ: 4 to 5 out of 12 people evaluated it as good.
X: 3 out of 12 people were evaluated as good.

(Evaluation of lumps in the mouth)
The bread was stored at 20 ° C. for 1 day, and the presence or absence of lumps in the mouth was evaluated by the following criteria using the same panel as above.
⊚ +: 10 to 12 out of 12 people evaluated it as good without lumps.
⊚: 8 to 9 out of 12 people evaluated it as good without lumps.
◯: 6 to 7 out of 12 people evaluated it as good without lumps.
Δ: 4 to 5 out of 12 people evaluated it as good without lumps.
X: 3 or less out of 12 people evaluated it as good without lumps.

(Evaluation of crispness of bread)
The bread was stored at 20 ° C. for 1 day, and the presence or absence of crispness was evaluated using the same panel as above according to the following criteria.
⊚: 8 or more out of 12 were evaluated as good.
◯: 6 to 7 out of 12 people evaluated it as good.
Δ: 4 to 5 out of 12 people evaluated it as good.
X: 3 out of 12 people were evaluated as good.

<Evaluation result>
The composition of margarine according to Examples 1 to 19 and Comparative Examples 1 to 5 and the evaluation results of the bread according to Examples 1 to 19 and Comparative Examples 1 to 5 are shown in Table 1 below. In addition, "PGPR" in Table 1 means polyglycerin condensed ricinoleic acid ester, "citric acid MG" means citric acid monoglycerin fatty acid ester, and "succinic acid MG" means succinic acid monoglycerin fatty acid. Means ester. In Table 1, the numerical value in each column of "Fat and oil blending" means the blending amount (mass%) of each blended fat and oil with respect to the total mass of the fat and oil. In Table 1, the numerical value in the column of "saturated fatty acid" means the content (mass%) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole fat and oil. In Table 1, the numerical value in the column of "2-position olein" is the olein bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. It means the total mass (mass%) of acids. In Table 1, "SSU + USU / 2 saturated + 2 unsaturated" is the total content of SSU-type triglyceride and USU-type triglyceride with respect to the total content of 2-saturated-1 unsaturated triglyceride and 1-saturated-2 unsaturated triglyceride. It means the mass ratio of quantities. Each numerical value in the columns of "PGPR", "emulsifier", and "thickening polysaccharide" in Table 1 means the content (mass%) of each component with respect to the total mass of the fat and oil composition.

As shown in Table 1, the margarine-added breads according to Examples 1 to 19 were highly evaluated for the elasticity of the bread, the citrus of the bread, the lumps in the mouth, and the crispness. On the other hand, none of the breads to which margarine was added according to Comparative Examples 1 to 5 had high evaluations of bread elasticity, bread citrus, lumps in the mouth, and crispness. In all of the margarines according to Examples 1 to 19, the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is the total amount of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. It is 27 to 57% by mass with respect to the mass, and the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil. On the other hand, the margarine according to Comparative Examples 1 to 5 is 27 to 57% by mass with respect to the total mass of the fat and oil, and the content of the constituent fatty acid which is a saturated fatty acid is the mass of the constituent fatty acid of the whole fat and oil. On the other hand, it does not satisfy the condition of 27 to 55% by mass. From this result, in the plastic fat and oil composition, the total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition becomes the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat and oil composition. On the other hand, it is 27 to 57% by mass, and the content of the constituent fatty acids, which are saturated fatty acids, is 27 to 55% by mass with respect to the mass of the constituent fatty acids of the whole fat and oil, so that the breads have excellent elasticity. It was shown that it is possible to impart resistance to fatty acids, lumps, and crispness.

In the margarines according to Examples 1 and 2 which do not contain the polyglycerin condensed ricinoleic acid ester, the evaluation of the citrus of bread is "○", whereas in Examples 3 to 19 which further contain the polyglycerin condensed ricinoleic acid ester. The margarine had a bread citri rating (at least a rating of "D + 1") of "◎" or "◎ +". From this result, it was shown that the plastic fat and oil composition of the present invention can further improve the citrus of breads by further containing the polyglycerin condensed ricinoleic acid ester.

The evaluation of the lump in the mouth of the margarine according to Example 3 containing the polytype polyglycerin condensed ricinoleic acid ester was "○", whereas the amount of the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of 6 or 4 was The most common margarines according to Examples 4 to 19 had an oral lump rating of "◎" or "◎ +". From this result, in the plastic fat and oil composition of the present invention, among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition, the mass of the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is high. It was shown that the highest number made it difficult for breads to become lumpy.

The evaluation of the crispness of margarine according to Examples 1 to 4, 7 to 11, 13 and 18 not containing the glycerin organic acid fatty acid ester was "○", whereas the glycerin organic acid fatty acid ester citrate monoglycerin fatty acid. The margarins according to Examples 5, 6, 12 and 14-17, 19 containing the ester and / or the monoglycerin succinate fatty acid ester had a crispness rating of "⊚" or "◎ +". From this result, it was shown that the plastic fat and oil composition of the present invention can further improve the crispness of breads by further containing the glycerin organic acid fatty acid ester.

While the evaluation of the margarine bread citrus and the evaluation of the lump in the mouth according to Examples 1 to 4, 7 to 11, 13, 15 and 18 which do not contain the thickening polysaccharide are "○" or "◎". , The margarine according to Examples 6, 12, 17 and 19 containing xanthan gum or guar gum as a thickener was evaluated as "◎ +" in the evaluation of bread citrus and the evaluation of lumps in the mouth. From this result, it was shown that the plastic fat and oil composition of the present invention can further improve the resistance to citrus and lumps of breads by further containing a thickener. Although the margarins according to Examples 5, 14 and 16 did not contain thickening polysaccharides, the evaluation of lumps in the mouth was "◎ +" because they contained constituent fatty acids, which are saturated fatty acids. The amount and the total content of triglyceride in which oleic acid is bound at the 2-position are well-balanced in terms of resistance to lumps, and all polyglycerin-condensed ricinolein contained in the plastic fat and oil composition. It is presumed that this is because the polyglycerin-condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 had the largest mass among the acid esters.

Claims (7)

A plastic fat / oil composition containing a polyglycerin condensed ricinoleic acid ester.
The total mass of oleic acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition is 27 to 57% by mass with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic fat-and-fat composition. Yes,
The content of the constituent fatty acids, which are saturated fatty acids contained in the plastic fats and oils composition, is 27 to 55% by mass with respect to the mass of the constituent fatty acids of the whole fats and oils contained in the plastic fats and oils composition.
Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic fat and oil composition, the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass.
The content of the polyglycerin condensed ricinoleic acid ester is 0.001 to 2.0% by mass with respect to the total mass of the plastic oil / fat composition.
Plastic fat composition. According to claim 1, the content of the constituent fatty acids, which are saturated fatty acids contained in the plastic fat and oil composition, is 33 to 50% by mass with respect to the mass of the constituent fatty acids of the whole fats and oils contained in the plastic fat and oil composition. The plastic fat composition according to the above. The total content of SSU-type triglyceride and USU-type triglyceride with respect to the total content of 2-saturated-1 unsaturated triglyceride and 1-saturated-2 unsaturated triglyceride is 0.30 to 0.60 in terms of mass ratio. , The plastic oil / fat composition according to claim 1 or 2. The plastic fat or oil composition according to any one of claims 1 to 3, further containing a thickening polysaccharide. The plastic oil / fat composition according to any one of claims 1 to 4, further containing a glycerin organic acid fatty acid ester. The plastic oil / fat composition according to any one of claims 1 to 5, which is used for confectionery and bakery. A food product to which the plastic oil / fat composition according to any one of claims 1 to 6 is added.