JP7174737B2 - Plastic fat composition and food to which plastic fat composition is added - Google Patents

Description

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

Conventionally, various plastic fat compositions to be added to foods such as baked products have been developed. It is required to impart various properties to baked products such as crispness, elasticity, resistance to lumps, and crispness of baked products such as cakes and confectionery.

Patent Document 1 discloses a plastic fat composition characterized by containing 1% (w/w) or more of trehalose in an aqueous phase. It is described that it is less likely to clump and improves the elasticity of bread.

Patent Document 2 describes a plasticity product characterized by containing predetermined amounts of edible oil, an emulsifier, and a moisturizing agent, and having unsaturated fatty acid residues of 75% or more relative to all fatty acid residues constituting the edible oil. An oil-fat composition is disclosed, and it is described that bread obtained by blending the plastic oil-fat composition with bread dough is excellent in evaluation of citricness.

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

However, although the plastic oil and fat composition of Patent Document 1 can impart certain elasticity and resistance to lumps to bread, there is room for improvement in its elasticity, and it also imparts citricness. In that respect, it is not sufficient.

In addition, the plastic oil and fat composition of Patent Document 2 has room for improvement in terms of imparting crispness 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 confectionery are required to have a soft texture, but if the baked products are soft, they are likely to be crushed in distribution, so elasticity is also required from this point of view.

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

The present inventors have found that by adjusting the total mass of oleic acid bonded to the 2-position of the triglyceride and the amount of saturated fatty acid in the plastic oil composition to a predetermined amount, baked products such as bread and confectionery The present inventors have found that it is possible to impart excellent firmness, elasticity, resistance to lumps, and good crispness to , and have completed the present invention. More specifically, the present invention provides the following.

(1) A plastic fat composition,
The total mass of oleic acid bonded to the 2-position of triglycerides contained in the plastic fat composition is 27 to 57% by mass relative to the total mass of fatty acids bonded to the 2-position of triglycerides contained in the plastic fat composition. A plastic fat composition, wherein the content of the constituent fatty acid, which is a saturated fatty acid, is 27 to 55% by mass with respect to the weight of the constituent fatty acid of the entire fat.

(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 0.30 by mass. 60, the plastic oil composition according to (1).

(3) further comprising a polyglycerol condensed ricinoleic acid ester;
Among all the polyglycerin condensed ricinoleate esters contained in the plastic oil composition, the polyglycerin condensed ricinoleate ester having a degree of polymerization of glycerin of 4 to 6 has the largest mass, (1) or (2) The plastic fat composition described.

(4) The plastic fat composition according to any one of (1) to (3), further containing a polysaccharide thickener.

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

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

(7) A food to which the plastic oil composition according to any one of (1) to (6) is added.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a plastic fat composition capable of imparting excellent firmness, elasticity, resistance to lumps, and good crispness to baked products such as bread and confectionery, and such a plastic fat composition. It is possible to provide foods with added substances.

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

<Plastic fat composition>
In the plastic fat composition of the present invention, the total mass of oleic acid bonded to the 2-position of triglycerides contained in the plastic fat composition is equal to the total mass of fatty acids bonded to the 2-position of triglycerides contained in the plastic fat composition. The content of the constituent fatty acids, which are saturated fatty acids, is 27 to 55% by weight relative to the weight of the constituent fatty acids in the entire oil. The plastic oil and fat composition of the present invention can thereby provide baked products with excellent shitori, elasticity, resistance to lumps, and crispness. In the present specification, the term "lump" means that when a baked product to which a plastic oil composition is added is eaten, the baked product sticks together like a dumpling in the mouth.

The oleic acid bonded to the 2-position of the triglyceride is distorted in its molecular structure and tends to hinder the molecular structure during rotational motion. As a result, the molecules of each triglyceride in the oil and fat become less likely to approach each other, resulting in a state of being less likely to crystallize. As a result, the crystallized portion (solid) and the amorphous portion (liquid) tend to be mixed (solid-liquid separation) during slow cooling. It is presumed that the plastic oil and fat composition of the present invention thereby improves the crustiness of baked products such as breads and confectionery. On the other hand, if the mass of oleic acid bound to the 2-position of the triglyceride is too large, as described above, crystallization due to the molecular structure is inhibited, and the amount of oleic acid in the fat is relatively increased. However, the non-crystalline portion increases, and the elasticity of baked products such as breads and confectionery is reduced, making them more likely to be lumpy and less crisp. On the other hand, if the mass of the oleic acid bound to the 2-position of the triglyceride is too small, the effect of inhibition of crystallization due to the molecular structure is small, and the amount of oleic acid in the oil is relatively small. increases, and the citricity of baked products such as breads and confectionery decreases. In addition, if the content of the constituent fatty acid, which is a saturated fatty acid, in the plastic oil composition is too high or too low, baked products such as breads and confectionery will become stiff, elastic and lumpy. The crispness and sharpness of the food will decrease. The plastic fat composition of the present invention can impart excellent crispness, elasticity, resistance to lumps, and crispness to baked products such as bread and confectionery because of the properties described above. It is speculated that this is because the amount of oleic acid and saturated fatty acid bonded to the 2-position of triglyceride is well balanced.

(fat)
In the plastic fat composition of the present invention, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is relative to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition. Although it is not particularly limited as long as it is 27 to 57% by mass, in baked products such as breads and confectionery, the fats and oils are in a molten state during baking, and then when placed at room temperature, the fats and oils crystallize. The texture of the baked product is greatly influenced by the crystalline state. In other words, fats and oils in a state where the whole is crystallized cannot impart citrus to baked products. On the other hand, if the oil is in a state of solid-liquid separation after melting, it is possible to impart citrus to the baked product. As described above, since triglycerides having oleic acid bonded to the 2-position are difficult to crystallize, they enter a solid-liquid separation state and can impart citri to the baked product. Thus, when the amount of oleic acid bonded to the 2-position of the triglyceride is large, the citricity of the baked product to which the plastic oil composition containing oleic acid is added improves. The total mass of oleic acid bonded to the position is preferably 30% by mass or more, and 35% by mass or more, relative to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil composition. is more preferably 40% by mass or more, still more preferably 45% by mass or more, and most preferably 50% by mass or more. On the other hand, if the amount of oleic acid bonded to the 2-position of the triglyceride is too large, the fat and oil in the non-crystalline state will be too much, and the elasticity and crispness of the resulting baked product will be reduced, and lumps will easily form. In this way, the elasticity of the baked product to which the plastic fat composition is added, the tendency to form lumps, and the crispness are further improved. is preferably 55% by mass or less, more preferably 50% by mass or less, and 43% by mass or less with respect to the total mass of fatty acids bonded to the 2-position of triglycerides contained in the plastic oil composition. It is more preferably 38% by mass or less, and most preferably 32% by mass or less.

As used herein, "S" means a saturated fatty acid that constitutes fat, and "U" means an unsaturated fatty acid that constitutes fat. In addition, the 1-, 2-, and 3-positions of triglyceride mean the positions where the constituent fatty acids are bound.

The saturated fatty acid S, which is a constituent fatty acid in the oil and fat of the present invention, is not particularly limited. ), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the said numerical notation is a carbon number of each fatty acid. The saturated fatty acids S, which are the constituent fatty acids in the fats and oils 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 fats and oils of the present invention, is not particularly limited. acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1), etc. . Numerical notation in parentheses for the above unsaturated fatty acids means the number of carbon atoms in the fatty acid on the left side and the number of double bonds on the right side. The unsaturated fatty acid U, which is a constituent fatty acid in the fat of the present invention, may be the same unsaturated fatty acid or different unsaturated fatty acids.

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

In the plastic oil-fat 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 weight of the constituent fatty acid of the entire oil. Triglycerides in which oleic acid is bound to the 2-position are difficult to crystallize, but by adjusting the content of the constituent fatty acids, which are saturated fatty acids, in balance with the amount of triglycerides in which oleic acid is bound to the 2-position, oils and fats Crystals can be controlled, and the crispness, elasticity, resistance to lumps, and crispness of baked products to which the plastic fat composition is added can be improved. From this point of view, the content of the constituent fatty acids that are saturated fatty acids is preferably 30 to 52% by mass, more preferably 33 to 50% by mass, relative to the mass of the constituent fatty acids in the entire fat and oil. More preferably ~48% by mass, most preferably 40-46% by mass.

In the plastic fat composition of the present invention, the total content of SSU-type triglycerides and USU-type triglycerides relative to the total content of 2-saturated-1-unsaturated triglycerides and 1-2-unsaturated triglycerides in the entire fat is Although it is not particularly limited, the mass ratio is preferably 0.30 to 0.60, more preferably 0.35 to 0.55, because it further improves the stiffness and elasticity of the baked product obtained. It is more preferably 0.40 to 0.50, and most preferably 0.42 to 0.48.

The plastic oil-fat composition of the present invention may or may not contain trans acid as a constituent fatty acid of the oil. I can. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of fats and oils is preferably less than 10% by mass relative to the total weight of the constituent fatty acids of fats and oils, and is 5% by mass. %, most preferably less than 3 mass %.

In the present invention, the analysis of fatty acids constituting triglycerides is performed by gas chromatography (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatography method )” and “Recommendation 2-2013 2-position fatty acid composition”). The "total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil-fat composition relative to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil-fat composition" is measured by this method. However, the amount is substantially the same as the "total content of triglycerides with oleic acid bound to the 2-position relative to the mass of the entire fat and oil". That is, in the present invention, "the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition" is " It may be replaced with "the total content of triglycerides with oleic acid bound at the 2-position relative to the mass of the entire fat and oil".

(Polyglycerol condensed ricinoleate)
The plastic oil and fat composition of the present invention may or may not contain polyglycerin condensed ricinoleate, but further contains polyglycerin condensed ricinoleate because the baked product will have better citrate. is preferred.

The type of polyglycerin-condensed ricinoleate is not particularly limited, and examples thereof include polyglycerin-condensed ricinoleate having a degree of polymerization of 2 to 10 of glycerin. In addition, commercially available products include Sakamoto Pharmaceutical Co., Ltd. SY Glister CR-ED (polytype), SY Glister CR-310 (tetraglycerin polymerization degree 4), SY Glister CR-500 (hexaglycerin polymerization degree 6), Taiyo Sansoft 818DG (tetraglycerin, degree of polymerization: 4), Sunsoft 818R (pentaglycerin, degree of polymerization: 5), Sunsoft 818SK (hexaglycerin: degree of polymerization: 6), and the like manufactured by Kagaku Co., Ltd. can be mentioned. Of these polyglycerol condensed ricinoleic acid esters contained in the plastic oil composition of the present invention, polyglycerol condensed polyglycerol having a degree of polymerization of 4 to 6 Preferably, the ricinoleic acid ester has the highest mass. 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 a mixture of polyglycerins with different degrees of polymerization obtained by heating glycerin, glycidol, epichlorohydrin or the like and subjecting them to a polycondensation reaction. Therefore, the commercial product is a mixture of polyglycerol condensed ricinoleate esters of glycerin with different degrees of polymerization, and the degree of polymerization of glycerin in the above-mentioned commercial product indicates the highest degree of polymerization of glycerin. In particular, from the viewpoint of obtaining elasticity of the baked product, it is preferable to use a polyglycerin condensed ricinoleate ester having a high degree of polymerization of glycerin (more specifically, a polyglycerin condensed ricinoleate ester having a degree of polymerization of 6 of glycerin). Moreover, from the viewpoint of imparting citrus to the baked product, a polyglycerin condensed ricinoleate having a low degree of polymerization of glycerin (more specifically, a polyglycerin condensed ricinoleate having a degree of polymerization of 4 of glycerin) is preferable. The degree of polymerization of ricinoleic acid in the polyglycerol condensed ricinoleic acid ester is not particularly limited, and, for example, those having a degree of 2 to 10 can be used.

The content of the polyglycerol condensed ricinoleic acid ester is not particularly limited. , preferably 0.001 to 2.0% by mass, more preferably 0.005 to 1.5% by mass, even more preferably 0.01 to 1.0% by mass. 0.02 to 0.6% by weight is most preferred. In particular, among all the polyglycerin condensed ricinoleate esters contained in the plastic oil composition of the present invention, when the mass of the polyglycerin condensed ricinoleate ester having a degree of polymerization of glycerin of 4 to 6 is the largest, the resulting baking The content of the polyglycerol condensed ricinoleic acid ester is 0.01 to 1.5% by mass with respect to the mass of the plastic oil composition as a whole, since the product does not have a bad taste and the baked product does not easily form lumps. is preferred, 0.1 to 1.2% by mass is more preferred, and 0.1 to 1.0% by mass is even more preferred.

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

The type of thickening polysaccharide is not particularly limited, but gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid propylene glycol ester), SSHC (water-soluble soybean polysaccharide), ghatti gum, methyl cellulose, hydroxypropyl methyl cellulose, psyllium seed, cassia gum, and the like. Among these, it is preferable to use xanthan gum, pectin, and guar gum because they can further improve the citricity of the baked product. 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 shitori 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 since the resulting baked product is more resistant to citri and lumps, it is 0.01 to 0.01 with respect to the total mass of the plastic oil and fat composition. It is preferably 7.0% by mass, more preferably 0.1 to 5.0% by mass, 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 contain a glycerol organic acid fatty acid ester, but the resulting baked product has better crispness. is preferably further contained.

The type of glycerin organic acid fatty acid ester is not particularly limited, but examples thereof include glycerin acetic acid ester, glycerin lactic acid ester, glycerin citric acid ester, glycerin succinic acid ester, glycerin diacetyltartaric acid ester, and the like. Among these, it is preferable to use glycerin citrate fatty acid ester and glycerin succinate fatty acid ester because the crispness of the resulting baked product is further improved. Glycerin organic acid fatty acid esters 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 composition of the present invention is not particularly limited, but since the crispness of the resulting baked product is further improved, it is 0 with respect to the total mass of the plastic fat composition. 0.01 to 5.0% by mass, preferably 0.01 to 1.5% by mass, more preferably 0.1 to 1.2% by mass, and 0.1 to 1.0% by mass. 0% by weight is most preferred.

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

(others)
The plastic oil and fat 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 composition of the present invention is not particularly limited, but may be, for example, margarines. The form of emulsification containing the aqueous phase is not particularly limited, but examples thereof include water-in-oil, oil-in-water, oil-in-oil-in-water, and water-in-oil-in-water types. In this case, the content of the oil phase is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and still more preferably 65 to 98% by mass. In addition, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and still more preferably , 2 to 35% by mass. The emulsified form is preferably a water-in-oil type in that it can impart excellent crispness, elasticity, resistance to lumps, and good crispness to baked products.

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

Forms substantially free of aqueous phase include shortenings. 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 and fat composition of the present invention may or may not contain emulsifiers other than the polyglycerin condensed ricinoleic acid ester and organic acid monoglycerin fatty acid ester described above. Examples of such emulsifiers include lecithin, Polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester and the like. In the plastic oil and fat composition of the present invention, monoglycerin monofatty acid ester can be used as an emulsifier other than the polyglycerin condensed ricinoleic acid ester and the organic acid monoglycerin fatty acid ester because it can improve the citricity of the baked product during storage. preferable. The content of the monoglycerin mono fatty 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 More preferably 2.0% by mass, most preferably 0.5 to 1.5% by mass.

The type of monoglycerin mono fatty acid ester is not particularly limited, and examples include monoglycerin monostearate, monoglycerin monooleate, monoglycerin monolinoleate, monoglycerin monolaurate, monoglycerin monomyristate, monoglycerin monopalmitate, monoglycerin monoarachidate, monoglycerin monobehenate, monoglycerin monolignocerate, monoglycerin monomyristoleate, monoglycerin monopalmitoleate, monoglycerin monolinolenic acid ester, monoglycerin monoerucate, monoglycerin monocaprate, monoglycerin monocaprylate, monoglycerin monocaproate, monoglycerin monobutyrate, monoglycerin monodecanoate, monoglycerin monononanoate, monoglycerin monooctanoate, monoglycerin monoheptanoate, monoglycerin monohexanoate, monoglycerin monopentanoate, monoglycerin monobutanoate and the like. Among these, it is preferable to use monoglycerin monostearate because it can improve the citricity of the baked product during storage. These may be used alone or in combination of two or more.

The plastic oil/fat composition of the present invention may or may not contain enzymes such as carbohydrate-degrading enzymes and phospholipid-degrading enzymes as components other than those described above. The plastic oil-fat composition of the present invention can improve the citricness of the baked product by containing at least one of the enzymes, ie, a carbohydrate-degrading enzyme or a phospholipid-degrading enzyme. In general, when a carbohydrate-degrading enzyme or a phospholipid-degrading enzyme is used, a baked product tends to lose its elasticity. The fired product does not lose its elasticity, and can be given softness to the fired product. In this way, it is preferable to contain saccharide-degrading enzymes and phospholipid-degrading enzymes, since it is possible to improve the citricity of the baked product while maintaining the elasticity of the baked product.

Carbohydrate-degrading enzymes in the present invention are not particularly limited, but examples thereof include α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, galactanase, and cellulase. Among these, it is preferable to use α-amylase. These may be used alone or in combination of two or more.

Phospholipases in the present invention are not particularly limited, and examples thereof include phospholipase A, phospholipase B, phospholipase C, phospholipase D and the like. Among these, phospholipase A is preferably used. These may be used alone or in combination of two or more.

The total content of the saccharide-degrading enzymes or phospholipid-degrading enzymes in the plastic oil-fat composition of the present invention is not particularly limited. 0001 to 0.01% by mass, but preferably 0.001 to 0.01% by mass. The content of the glycolytic enzyme or the phospholipid degrading enzyme in the plastic oil composition is the total content of the glycolytic enzyme and the phospholipid degrading enzyme when both are contained in the plastic oil composition. or each content.

The plastic oil composition of the present invention may or may not contain conventionally known components in addition to the above components. Examples of such known ingredients include, but are not limited to, milk, dairy products, proteins other than enzymes, sugars other than polysaccharide thickeners, salts, processed egg products, acidulants, pH adjusters, and antioxidants. condiments, seasonings, plant and animal extracts such as consommé and bouillon, distilled liquors such as whiskey, vodka, and brandy, fermented liquors such as wine, sake, and beer, various liqueurs, flavoring agents obtained by enzymatically treating dairy products, spices, Examples include food materials and food additives such as coloring components and fragrances. Milk includes, for example, milk. Dairy products include skimmed milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skimmed milk, sweetened condensed skim milk, Whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk 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. Carbohydrates other than polysaccharide thickeners include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, etc. Antioxidants Examples include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, and tea extracts. Examples of spices include capsaicin, anethole, eugenol, cineol, and gingerone. Examples of coloring components include carotene, astaxanthin, and annatto. Flavors include butter flavor, milk flavor and the like.

Applications of the plastic fat composition of the present invention are not particularly limited, and it can be used for confectionery or bread making, butter cream, and spread. In particular, the plastic fat composition of the present invention can impart excellent crispness, elasticity, resistance to lumps, and crispness to baked goods when used for confectionery or bread making. For this reason, the plastic fat composition of the present invention is preferably used for confectionery or bread making. For confectionery or bread making, roll-in, kneading, etc. can be mentioned.

Breads that contain food ingredients (for example, sandwiches that sandwich food ingredients) tend to be crushed by the weight of the ingredients and spoil the appearance of the bread. Also, if the bread is crushed, even if it is eaten together with the ingredients, the presence of the bread is lost, and the balance with the ingredients is deteriorated. In particular, thin slices such as sandwiches are required to have processing resistance because the cross section is likely to be crushed if it is soft, it is difficult to maintain a square shape, and bread crumbs are likely to occur when cutting. In response to such problems, the plastic fat composition of the present invention can impart excellent elasticity to baked products, so that when used in the production of bread containing food ingredients, the weight of the food ingredients will make the bread stick. It is possible to suppress crushing and to impart processing resistance. Therefore, according to the plastic fat composition of the present invention, it is possible to suppress deterioration of the appearance of baked goods and deterioration of the balance with foodstuffs, and it is easy to prevent bread crumbs from being produced during cutting. For this reason, the plastic fat composition of the present invention is preferably used for the production of bread containing ingredients (hereinafter referred to as "food-containing bread" in the present specification). Food-mixed breads include, for example, sandwiches, dog breads, and butter rolls. The food-mixed bread is preferably used as a sandwich because it is easy to maintain its shape in spite of its thinness, it is easy to prevent bread crumbs during cutting, and it is possible to impart processing resistance.

<Method for producing a plastic oil composition>
The plastic fat composition of the present invention can be produced by a known method. For example, those in a form containing an aqueous phase (margarines, etc.) are emulsified by appropriately heating and mixing the oil phase and the aqueous phase containing the oil and fat composition of the present invention, and then using a combinator, perfector, It can be quenched and kneaded by a cooling mixer such as a votator or a nexus. A form containing no aqueous phase (shortening) is obtained by heating the oil phase containing the oil and fat composition of the present invention, then quenching and kneading with a cooling mixer such as a combinator, perfector, votator, nexus, etc., and optionally It can be obtained by aging (tempering) accordingly.

When the plastic oil-fat composition of the present invention contains an aqueous phase, the polyglycerol condensed ricinoleic acid ester and the glycerin organic acid fatty acid ester can be added to both the aqueous phase and the oil phase. is preferred.

The polysaccharide thickener may be added in advance to the water phase or the oil phase, or may be added after the plastic oil composition is produced. It is preferable because it improves the dispersibility and further improves the resistance to caking and lumps in the fired product.

The oils and fats used in the production of the plastic oil and fat composition of the present invention are not particularly limited, but palm oil, laurin oil, lard, beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, Safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, or processed oils thereof (those subjected to one or more of hardening and transesterification), and the like. In order to appropriately adjust the total content of triglycerides in which oleic acid is bound to the 2-position in fats and oils and the content of constituent fatty acids that are saturated fatty acids, one or more of these fats and oils are selected. It is preferable to contain.

More specific examples of the fats and oils used in the production of the plastic fat composition of the present invention are shown below. The fat of the present invention can be prepared, for example, by combining the following A fat, B fat and C fat.

(A oil)
As used herein, “A fat” refers to a fat having a 3-saturation content of 20 to 65% by mass (eg, 20 to 50) and an iodine value of 20 to 40. Such A fats and oils are not particularly limited, but may include, for example, the above-described palm-based fats and transesterified palm-based fats, and may be used in combination of one or more. Among them, by using palm fractionated hard oil, transesterified oil between palm oil and laurin oil, it becomes a crystal nucleus, and as a result, it induces crystals of other oils and fats, secures the amount of crystals, and gives elasticity to baked products. can. In this specification, the "3 saturated amount" of fat refers to the mass of trisaturated triglycerides contained in the fat with respect to the mass of the entire fat. For example, the "3 saturated amount" of the above A fat is , means the mass of trisaturated triglycerides contained in A fat relative to the mass of A fat as a whole.

(B oil)
As used herein, “B fat” refers to a fat having a 3-saturation content of 2 to less than 20% by mass. (However, "B fat" does not include the above "A fat" and the later "C fat".) Such B fat is not particularly limited, but for example, plants other than A fat and C fat Oils and fats, animal fats and oils (lard, beef tallow, etc.), their fractionated oils, hydrogenated oils, and transesterified oils and fats can be mentioned. Among them, considering the compatibility with fat A, it is preferable to use a combination of palm oil, which is a palm oil, the fractionated soft part of palm, the transesterified fat of the fractionated soft part of palm, lard, and the like.

(C oil)
In the present specification, "C fat" means a fat whose 3-saturation amount is less than 2%, or a fat whose 3-saturation amount is more than 50% by mass (however, as "C fat", the above-mentioned "A fat" and “B oils and fats” are not included.).

Fats and oils having a 3-saturation amount of less than 2% are not particularly limited, but examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used individually by 1 type, and may use 2 or more types together.

Fats and oils with a 3 saturated amount of more than 50% by mass are not particularly limited, but hardened oils (partially hydrogenated oils or extremely hardened oils) of vegetable oils or animal oils, hard oils of fractionated oils, and fats containing these are used as raw materials. and transesterified oils and fats. Among these, it is preferable to use transesterified fats and oils made from extremely hardened vegetable fats or animal fats, or fats containing these as raw materials. Extremely hardened vegetable oils include, for example, extremely hardened palm oil, extremely hardened palm oil, extremely hardened palm kernel oil, and extremely hardened rapeseed oil. Extensive hardened oils of animal fats and oils include, for example, extremely hardened lard oil, extremely hardened beef tallow oil, and the like. From the viewpoint of good meltability in the mouth of the baked product, when using an extremely hardened oil having a melting point of 50° C. or higher, it is preferably 5% by mass or less based on the total amount of fats and oils.

The blending ratio of the A fat and B fat described above is preferably 3 to 30% by mass of the A fat and 45 to 95% by mass of the B fat relative to the total fat. It is preferable to blend C fats and oils, and it is preferable to blend 0 to 52% by mass of the total fats and oils.

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

Although the food is not particularly limited, it is preferably a baked product. Baked goods are not particularly limited, but for example, confectionery (e.g., pies, cakes (pound cakes, etc.), cookies, biscuits, crackers, waffles, scones, choux, donuts, etc.), breads (white bread, sweet buns, croissants, Danish, bagel, roll bread, coppépan, etc.) and the like. Among these, when the food of the present invention is bread or confectionery, it is possible to impart excellent firmness, elasticity, resistance to clumping, and crispness to bread or confectionery. For this reason, the food of the present invention is preferably bread or confectionery. In particular, the food of the present invention is preferably food-blended bread because it can prevent the bread from being crushed by the weight of the food and can impart processing resistance. Food-mixed breads include, for example, sandwiches, dog breads, and butter rolls. The food-mixed bread is preferably used as a sandwich because it is easy to maintain its shape in spite of its thinness, it is easy to prevent bread crumbs during cutting, and it is possible to impart processing resistance.

<Production of plastic fat composition and bread>
(Production of transesterified fat) (A fat)
[Interesterified fat A1]
24% by mass of extremely hardened palm kernel oil, 49% by mass of palm oil, and 27% by mass of extremely hardened palm oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain transesterified fat A1. The iodine value of the transesterified fat A1 was 27, and the 3-saturation amount was 43.3% by mass.

[Interesterified 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 under reduced pressure, transesterified. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain transesterified oil A2. The iodine value of the transesterified fat A2 was 39, and the saturated amount of 3 was 63.3% by mass.

(Production of transesterified fat) (B fat)
[Palm fractionated soft transesterified oil B1]
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and transesterification was performed under reduced pressure. After the transesterification reaction, the transesterified oil was obtained by washing with water, dehydration, decolorization and deodorization. The iodine value of the palm fractionated soft part transesterified oil was 56, and the 3-saturation amount was 9.1% by mass.

[Palm transesterified oil B2]
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and transesterification was performed under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated, decolored and deodorized to obtain transesterified fat B2. The palm oil-exchanged fat B2 had an iodine value of 53 and a 3-saturation amount of 13.7% by mass.

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

(emulsifier)
The emulsifiers used in the preparation of the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Table 1 below.
Polyglycerol condensed ricinoleic acid ester (CRED, polytype, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerol 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 monostearate (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.)
Citric acid monoglycerol fatty acid ester (Poem K-37V, manufactured by Riken Vitamin Co., Ltd.)
Succinic acid monoglycerol fatty acid ester (Poem B-10, manufactured by Riken Vitamin Co., Ltd.)
Incidentally, the degree of polymerization of the polyglycerol condensed ricinoleate was the highest among the degrees of polymerization of glycerin in the polyglycerol condensed ricinoleate.

(polysaccharide thickener)
The polysaccharide thickeners used in the production of the oil and fat compositions of the above Examples and Comparative Examples are shown below. The blending ratio is as shown in Table 1 below.
Xanthan gum (Bistop D-3000S, manufactured by San-Ei Gen FFI Co., Ltd.)
Guar gum (RG100, manufactured by Mitsubishi Kagaku Foods)

(Manufacturing of bread)
Using each margarine obtained above, bread was produced with the following composition. First, yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl, and mixed using a hook at low speed for 4 minutes and medium/low speed for 1 minute. The kneading temperature was 24°C. After that, fermentation was carried out for 4 hours under conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 29°C and a medium dough was obtained after fermentation. After that, the ingredients other than the margarine produced above and the medium dough are mixed at low speed for 3 minutes and medium high speed for 3 minutes, then the margarine produced above is added, and mixed at low speed for 3 minutes and medium low speed for 4 minutes. and got bread dough. The kneading temperature at this time was 28°C. After that, after taking a floor time at room temperature for 20 minutes, the bread dough was molded, fermented in a proofing room at 38 ° C. and a humidity of 80% for 45 minutes, and then baked at 200 ° C. for 40 minutes, Examples 1 to 19, 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 type combination: strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 part by mass water 40 parts by mass 5 parts by mass Water 25 parts by mass

<Evaluation>
Regarding the manufactured margarine and each added bread, respectively, the elasticity of the bread, the crumbs of the bread (after 1 day or 3 days storage), the lumps in the mouth (the bread sticking together like a dumpling when eaten) ) and crispness were evaluated.

(Evaluation of elasticity)
The loaf of bread stored at 20°C for 2 days was sliced into a thickness of 30 mm, and then cut into a piece of 25 mm x 20 mm so that the center of the loaf of bread was the center, and a small piece was used as a measurement sample. Using a creep meter manufactured by Yamaden Co., Ltd., the sliced surface is placed at the top and 80% cohesiveness (compression rate: 80% plunger diameter 4 cm cylindrical shape, entry speed 1 mm / sec) according to the following criteria. Elasticity was evaluated. "Cohesiveness" indicates the rate of recovery of a sample to its original height after being compressed to 80% of its height.
◎: more than 60% ○: more than 55 to 60%
△: more than 50 to 55%
×: 50% or less

(Evaluation of citrus of bread)
After being stored at 20° C. for 1 day or 3 days, sensory evaluation of bread citrus was performed according to the following criteria. Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. 5 males and 7 females in their 20s to 40s, who were determined to be suitable in the above, were selected as a panel. In addition, "D + 1" in the column of "Bread crumbs" in Table 1 is the evaluation after storage at 20 ° C. for 1 day, and "D + 3" is the evaluation after storage at 20 ° C. for 3 days. show.
⊚+: 10 to 12 out of 12 evaluated as good.
⊚: 8 to 9 out of 12 evaluated as good.
◯: 6 to 7 out of 12 evaluated as good.
Δ: 4 to 5 out of 12 evaluated as good.
x: 3 or less out of 12 evaluated as good.

(Evaluation of lumps in the mouth)
After being stored at 20°C for 1 day, the bread was eaten, and the presence or absence of lumps in the mouth was evaluated by the same panel as above according to the following criteria.
⊚+: 10 to 12 out of 12 panelists evaluated as good without lumps.
⊚: 8 to 9 out of 12 panelists evaluated it as good without lumps.
◯: 6 to 7 out of 12 panelists evaluated it as good with no lumps.
Δ: 4 to 5 out of 12 evaluated as good without lumps.
x: 3 or less out of 12 evaluated as good without lumps.

(Evaluation of crispness of bread)
After being stored at 20°C for 1 day, the bread was eaten, and the presence or absence of crispness was evaluated by the same panel as above according to the following criteria.
A: Evaluated as good by 8 or more out of 12 panelists.
◯: 6 to 7 out of 12 evaluated as good.
Δ: 4 to 5 out of 12 evaluated as good.
x: 3 or less out of 12 evaluated as good.

<Evaluation results>
The compositions of the margarines according to Examples 1-19 and Comparative Examples 1-5 and the evaluation results of the bread according to Examples 1-19 and Comparative Examples 1-5 are shown in Table 1 below. In addition, "PGPR" in Table 1 means polyglycerol condensed ricinoleic acid ester, "citric acid MG" means citric acid monoglycerol fatty acid ester, and "succinic acid MG" means succinic monoglycerol fatty acid. means ester. In Table 1, the numerical values in each column of "fat composition" mean the blending amount (% by mass) of each blended fat with respect to the mass of the entire fat. In Table 1, the numerical value in the column of "saturated fatty acid" means the content (% by mass) of the constituent fatty acid which is a saturated fatty acid with respect to the weight of the constituent fatty acid of the entire oil. In Table 1, the numerical value in the "2-position olein" column is the total mass of the fatty acid bound to the 2-position of the triglyceride contained in the plastic oil and fat composition. It means the total mass of acids (% by mass). In Table 1, "SSU + USU/2 saturated + 2 unsaturated" is the total content of SSU triglycerides and USU triglycerides with respect to the total content of 2 saturated -1 unsaturated triglycerides and 1 saturated -2 unsaturated triglycerides. means mass ratio of quantity. Each numerical value in the columns of "PGPR", "emulsifier", and "polysaccharide thickener" in Table 1 means the content (% by mass) of each component with respect to the mass of the entire oil and fat composition.

As shown in Table 1, the breads to which the margarines of Examples 1 to 19 were added were highly evaluated in terms of bread elasticity, bread firmness, lumps in the mouth, and crispness. On the other hand, none of the breads to which the margarine according to Comparative Examples 1 to 5 was added gave high evaluations for all of the elasticity of the bread, the firmness of the bread, lumps in the mouth, and crispness. In all the margarines according to Examples 1 to 19, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition was the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition. It is 27 to 57% by mass based on the mass, and the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass relative to the mass of the constituent fatty acid of the entire oil. On the other hand, the margarines according to Comparative Examples 1 to 5 are 27 to 57% by mass with respect to the mass of the entire fat and oil, and the content of the constituent fatty acid, which is a saturated fatty acid, is equal to the mass of the constituent fatty acid of the entire fat and oil. On the other hand, it does not satisfy the condition of 27 to 55% by mass. From this result, the plastic oil and fat composition was found that the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition was equal to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition. 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 entire fat and oil, so that the bread has excellent elasticity. , Shitori, resistance to lumps, and crispness can be imparted.

The margarines according to Examples 1 and 2, which do not contain polyglycerin condensed ricinoleate ester, have an evaluation of bread citrus of "○", whereas in Examples 3 to 19 further containing polyglycerin condensed ricinoleate ester Such margarines were evaluated as "⊚" or "⊚+" in the evaluation of bread citri (evaluation for at least "D+1"). From these results, it was shown that the plastic fat composition of the present invention can further improve the citri of bread by further containing polyglycerol condensed ricinoleic acid ester.

The margarine according to Example 3 containing polytype polyglycerol condensed ricinoleate was rated as "○" for lumps in the mouth, whereas the amount of polyglycerin condensed ricinoleate having a degree of polymerization of 6 or 4 was The margarines according to Examples 4 to 19, which were the most frequently used, were rated as "excellent" or "excellent plus" in terms of lumps in the mouth. From this result, the plastic oil and fat composition of the present invention, among all polyglycerol condensed ricinoleate esters contained in the plastic oil and fat composition, has a polyglycerin condensed ricinoleate ester having a degree of polymerization of glycerin of 4 to 6. It was shown that breads can be made less lumpy due to the highest number.

The crispness evaluation of the margarines according to Examples 1 to 4, 7 to 11, 13, and 18, which do not contain glycerin organic acid fatty acid ester, is "○", whereas citric acid monoglycerin fatty acid, which is glycerin organic acid fatty acid ester The margarines according to Examples 5, 6, 12 and 14 to 17, 19 containing esters and/or succinic acid monoglycerol fatty acid esters had a crispness evaluation of "⊚" or "⊚+". From these results, it was shown that the plastic fat composition of the present invention can further improve the crispiness of bread by further including a glycerin organic acid fatty acid ester.

Margarines according to Examples 1 to 4, 7 to 11, 13, 15 and 18, which do not contain polysaccharide thickeners, have evaluations of citri of bread and evaluation of lumps in the mouth, whereas "○" or "◎" , the margarines according to Examples 6, 12, 17 and 19 containing xanthan gum or guar gum as thickeners were rated as "⊚+" in terms of bread scum and lumps in the mouth. From these results, it was shown that the plastic oil and fat composition of the present invention can further improve the resistance of breads to crumbs and lumps by further including a thickener. Although the margarines 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 that are saturated fatty acids. The amount and the total content of triglycerides in which oleic acid is bound to the 2-position are well-balanced amounts in terms of resistance to clumping, and all polyglycerin-condensed ricinolein contained in the plastic oil composition It is presumed that this is because the polyglycerin condensed ricinoleic acid ester, in which the degree of polymerization of glycerin is 4 to 6, was the largest among the acid esters.

Claims (6)

A plastic fat composition containing a polyglycerol condensed ricinoleic acid ester,
The total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic fat composition is 27 to 57% by mass with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition. can be,
The content of the constituent fatty acid, which is a saturated fatty acid, contained in the plastic oil composition is 37 to 52% by mass with respect to the total constituent fatty acid weight of the oil contained in the plastic oil composition,
Among all the polyglycerin condensed ricinoleate esters contained in the plastic oil composition, the polyglycerin condensed ricinoleate ester having a glycerin polymerization degree of 4 to 6 has the largest mass,
The content of the polyglycerol condensed ricinoleic acid ester is 0.001 to 2.0% by mass with respect to the mass of the entire plastic oil composition.
Plastic oil and fat compositions (excluding water-in-oil emulsion compositions (i) and (ii) below).
(i) A water-in-oil emulsion composition for baked goods containing the following oil A, propylene glycol fatty acid ester, polyglycerol condensed ricinoleate and sugar, wherein the polyglycerol condensed ricinoleate in the emulsion composition A water-in-oil emulsion composition for baked confectioneries having a content of 0.1 to 4% by mass.
Fat A: 5-80% solid fat content at 5°C, 3-50% solid fat content at 15°C, 3-40% solid fat content at 25°C
(ii) A water-in-oil emulsion composition for baked goods containing the following oil A′, a propylene glycol fatty acid ester, a polyglycerol condensed ricinoleic acid ester, and sugar, wherein the propylene glycol fatty acid ester in the emulsion composition The content is 1.80% by mass, the content of the polyglycerol condensed ricinoleic acid ester in the emulsified composition is 0.05% by mass, and the sugar content in the emulsified composition is 14.0% by mass. A water-in-oil emulsion composition for baked goods, which is 25% by mass.
Fat A': 33% solid fat content at 5°C, 13% solid fat content at 15°C, 4% solid fat content at 25°C). 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 mass ratio. , The plastic fat composition according to claim 1. 3. The plastic fat composition according to claim 1, further comprising a polysaccharide thickener. 4. The plastic fat composition according to any one of claims 1 to 3, further comprising a glycerin organic acid fatty acid ester. The plastic fat composition according to any one of claims 1 to 4, which is for confectionery and bread. A food to which the plastic fat composition according to any one of claims 1 to 5 is added.