Oil and fat composition for frying bakery food, method for producing oil and fat composition for frying bakery food, and method for improving texture of bakery food

Abstract

To provide an oil and fat composition for frying bakery food, capable of improving the texture of bakery food.SOLUTION: Provided is an oil and fat composition for frying bakery foods, comprising Euglena oil, which is an oil and fat composition derived from Euglena.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition for frying bakery foods, a method for producing an oil and fat composition for frying bakery foods, and a method for improving the texture of bakery foods. [Background technology]

[0002] Studies on improving the texture of fried foods include those in Patent Documents 1 and 2.

[0003] Patent Document 1 discloses an oil-and-fat composition for frying that contains edible oils and fats including refined palm oil, liquid vegetable oil, and extremely hardened oil, and a polyglycerol fatty acid ester, the oil-and-fat composition being characterized in that the oil-and-fat composition contains 70 to 80 mass% of the refined palm oil, 15 to 25 mass% of the liquid vegetable oil, and 0.5 to 7.0 mass% of the extremely hardened oil, based on the total mass of the edible oils and fats, that 50 mass% or more of the constituent fatty acids of the polyglycerol fatty acid ester are saturated fatty acids having 16 to 22 carbon atoms, that the HLB of the polyglycerol fatty ester is 4 or less, and that the melting point is in the range of 50 to 75°C, and that the content of the polyglycerol fatty acid ester is 0.05 to 2.0 parts by mass relative to 100 parts by mass of the edible oils and fats. It is described that the oil and fat composition for frying can provide fried products that are less likely to develop oil stains during storage, have a good texture and melt in the mouth, and are not oily, and that can provide donut products that are less likely to develop oil stains and sugar weeping during storage, have a good texture and melt in the mouth, and are not oily.

[0004] Patent Document 2 discloses an oil and fat composition for fried foods, which is characterized by containing edible oil and fat and glucose oxidase, and describes that it is possible to provide an oil and fat composition for fried foods that reduces oil absorption without affecting the usual production methods of fried foods, particularly donuts, and that improves the qualities such as volume, texture, flavor, and aging resistance. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-163885 A [Patent Document 2] JP 2000-135056 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention provides an oil and fat composition for frying bakery foods, which can improve the texture of bakery foods. [Means for solving the problem]

[0007] The present inventors have found that an oil and fat composition for frying bakery foods that can improve the texture of bakery foods can be obtained by containing Euglena oil, which is an oil and fat composition derived from Euglena.

[0008] The present invention provides the following fat and oil composition for frying bakery foods, a method for producing a fat and oil composition for frying bakery foods, and a method for improving the texture of bakery foods.

[0009] [1] An oil and fat composition for frying bakery foods, comprising Euglena oil, which is an oil and fat composition derived from Euglena. [2] The oil and fat composition for frying bakery foods according to [1], further comprising an oil and fat other than the Euglena oil. [3] The oil-and-fat composition for frying bakery foods according to [1] or [2], wherein the content of the Euglena oil is 0.01% by mass or more and 10% by mass or less based on the total amount of the oil-and-fat composition for frying bakery foods. [4] The oil and fat composition for frying bakery foods according to any one of [1] to [3], wherein the Euglena oil contains a wax ester. [5] The oil and fat composition for frying bakery foods according to [4], wherein the fatty acid constituting the wax ester comprises one or more kinds selected from the group consisting of saturated fatty acids having 13 to 15 carbon atoms. [6] The oil and fat composition for frying bakery foods according to any one of [1] to [5], wherein the solid fat content 90 minutes after the start of measurement, as measured according to METHOD I of AOCS Official Method Cd 16b-93, at any one of temperatures of 20°C, 25°C, 32.5°C, and 35°C, is 3% or more and 25% or less. [7] The oil and fat composition for frying bakery foods according to any one of [2] to [6], wherein the melting point of the oil and fat other than the Euglena oil is 25°C or higher and 55°C or lower. [8] The oil and fat composition for frying bakery foods according to any one of [2] to [7], wherein the oil and fat other than the Euglena oil includes palm oil. [9] The oil and fat composition for frying bakery foods according to any one of [1] to [8], wherein the bakery food is one selected from the group consisting of donuts, deep-fried pies, deep-fried bread, and deep-fried confectioneries.

[10] A method for producing an oil and fat composition for frying bakery foods according to any one of [1] to [9], A method for producing an oil and fat composition for frying bakery foods, comprising a step of blending Euglena oil, which is an oil and fat composition derived from Euglena.

[11] A method for improving the texture of bakery foods, comprising a step of producing bakery foods using the oil and fat composition for frying bakery foods according to any one of [1] to [9]. Effect of the Invention

[0010] According to the present invention, it is possible to provide an oil and fat composition for frying bakery foods, which can improve the texture of bakery foods. [Brief description of the drawings]

[0011] [Figure 1] 1 is a graph showing the solid fat content (SFC) (%) up to 90 minutes after the start of measurement in Example 4-1 and Comparative Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, the embodiment of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less unless otherwise specified. In addition, when the upper limit and the lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also disclosed.

[0013] (Oil and fat composition for frying bakery foods) The oil and fat composition for frying bakery foods according to this embodiment contains Euglena oil, which is an oil and fat composition derived from Euglena.

[0014] The present inventors have found that the texture of bakery foods can be improved by blending Euglena oil, an oil and fat composition derived from Euglena, in the oil and fat composition for frying bakery foods of this embodiment. Although the reason for this is unclear, it is believed that blending Euglena oil, an oil and fat composition derived from Euglena, promotes crystallization of the oil and fat composition for frying bakery foods, thereby improving the texture of the resulting bakery foods.

[0015] In this embodiment, "improving the texture" specifically means making the texture of bakery foods obtained by frying, such as donuts, more distinct, and more specifically means having a moderately hard surface, a moderately soft interior, and a good melt-in-the-mouth texture.

[0016] In this embodiment, Euglena is a type of microalgae classified in the genus Euglena, and is also known as Euglena. Euglena species widely inhabit freshwater such as ponds, swamps, and rice paddies. They are spindle-shaped single-celled organisms that have chloroplasts in their cells. Euglena stores components such as wax esters, triglycerides, paramylon, and fat-soluble vitamins within its cells. The Euglena oil, which is an oil and fat composition derived from Euglena in this embodiment, refers to an oily component extracted from at least one of the inside of Euglena cells and the medium in which Euglena was cultured. More preferably, the Euglena oil, which is an oil and fat composition derived from Euglena in this embodiment, refers to a component extracted with an organic solvent from at least one of the inside of Euglena cells and the medium in which Euglena was cultured.

[0017] In the oil and fat composition for frying bakery foods of this embodiment, the content of Euglena oil is, from the viewpoint of further improving the texture of bakery foods, preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, still more preferably 0.8% by mass or more, and preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 5% by mass or less, even more preferably 3% by mass or less, and even more preferably 1.5% by mass or less, based on the entire oil and fat composition for frying bakery foods.

[0018] Furthermore, in each step of the refining process of Euglena oil, crude extracted oil, degummed oil, deacidified oil, bleached oil, and deodorized oil are obtained, as described below. Any of the above may be used as Euglena oil, but it is preferable to use deodorized oil from the viewpoint of improving the appearance and flavor of the oil and fat composition for frying bakery foods.

[0019] The Euglena oil of the present embodiment preferably contains a wax ester from the viewpoint of further improving the texture of bakery foods. Wax ester refers to a compound formed by an ester bond between a fatty acid having 10 or more carbon atoms and an aliphatic alcohol having 8 or more carbon atoms. Furthermore, the Euglena oil of the present embodiment may contain polar compounds such as triglycerides, diglycerides, monoglycerides, phospholipids, and glycolipids in addition to wax esters.

[0020] From the viewpoint of further improving the texture of bakery foods, the content of wax esters in Euglena oil is preferably 60% by mass or more, more preferably 65% ​​by mass or more, even more preferably 70% by mass or more, even more preferably 75% by mass or more, and even more preferably 80% by mass or more, relative to the total Euglena oil, and is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 88% by mass or less. From the viewpoint of further improving the texture of bakery foods, the total content of triglycerides, diglycerides, monoglycerides and other polar compounds such as phospholipids and glycolipids in Euglena oil is preferably 5% by mass or more, more preferably 10% by mass or more, and is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less, based on the total amount of Euglena oil. In addition, the ratio of the total content of triglycerides, diglycerides, monoglycerides and other polar compounds to the content of wax esters in Euglena oil is preferably 0.05 or more, more preferably 0.10 or more, even more preferably 0.13, from the viewpoint of further improving the texture of bakery foods, and is preferably 0.30 or less, more preferably 0.25 or less, even more preferably 0.20 or less. When the total content of wax esters and the total content of triglycerides, diglycerides, monoglycerides and other polar compounds in Euglena oil are within the above ranges, the oil and fat composition for frying bakery foods can be moderately crystallized, and the texture of the resulting bakery foods can be further improved. The above-mentioned wax ester contents and triglyceride, diglyceride, monoglyceride and other polar compound contents in Euglena oil represent the contents in the deodorized Euglena oil described below.

[0021] The fatty acids constituting the wax ester in Euglena oil include one or more fatty acids selected from the group consisting of saturated fatty acids having 13 to 15 carbon atoms, from the viewpoint of further improving the texture of bakery foods.

[0022] From the viewpoint of further improving the texture of bakery foods, the content of saturated fatty acids having 13 to 15 carbon atoms in the total fatty acids in the wax ester in Euglena oil is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 65% ​​by mass or more, and is preferably 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, and even more preferably 75% by mass or less. The content of saturated fatty acids having 14 carbon atoms in the total fatty acids in the wax esters in Euglena oil is preferably 30% by mass or more, more preferably 35% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 50% by mass or more, and is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less.

[0023] It is believed that the wax ester in Euglena oil contains saturated fatty acids of the above-mentioned appropriate chain length, which allows the oil and fat composition for frying bakery foods to be moderately crystallized and has appropriately hard physical properties, thereby further improving the texture of bakery foods.

[0024] In addition, the content of saturated fatty acids having 13 to 15 carbon atoms in the total fatty acids in the triglycerides in Euglena oil is preferably 30% by mass or more, more preferably 40% by mass or more, even more preferably 50% by mass or more, and is preferably 80% by mass or less, more preferably 70% by mass or less, even more preferably 60% by mass or less, from the viewpoint of further improving the texture of bakery foods. The content of saturated fatty acids having 14 carbon atoms in the total fatty acids in the triglyceride is preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, still more preferably 35% by mass or more, and preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less.

[0025] From the viewpoint of further improving the texture of bakery foods, the content of saturated fatty acids having 13 to 15 carbon atoms in the total fatty acids in Euglena oil is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and is preferably 70% by mass or less, more preferably 60% by mass or less, and even more preferably 50% by mass or less. From the viewpoint of further improving the texture of bakery foods, the content of saturated fatty acids having 14 carbon atoms in the total fatty acids in Euglena oil is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less.

[0026] From the viewpoint of further improving the texture of bakery foods, the content of fatty acids having 17 to 18 carbon atoms in the total fatty acids in Euglena oil is preferably 3 mass% or more, more preferably 5 mass% or more, even more preferably 10 mass% or more, still more preferably 15 mass% or more, and is preferably 40 mass% or less, more preferably 30 mass% or less, and even more preferably 20 mass% or less. From the viewpoint of further improving the texture of bakery foods, the content of fatty acids having 22 to 24 carbon atoms in the total fatty acids in Euglena oil is preferably 0.1 mass% or more, more preferably 0.5 mass% or more, even more preferably 1.0 mass% or more, and is preferably 10 mass% or less, more preferably 5 mass% or less, even more preferably 3 mass% or less, and even more preferably 1 mass% or less.

[0027] The oil and fat composition for frying bakery foods of the present embodiment preferably further contains an oil and fat other than Euglena oil. The content of fats and oils other than Euglena oil is preferably 90% by mass or more, more preferably 95% by mass or more, and even more preferably 98% by mass or more, based on the entire fat and oil composition for frying bakery foods, and may be 99.9% by mass or less, or may be 99% by mass or less.

[0028] From the viewpoint of further improving the texture of bakery foods, the melting point of the oils and fats other than Euglena oil is preferably 25°C or higher, more preferably 30°C or higher, even more preferably 33°C or higher, and preferably 55°C or lower, more preferably 53°C or lower, even more preferably 50°C or lower, even more preferably 45°C or lower, and even more preferably 40°C. The melting point refers to the slip melting point and is measured in accordance with the Standard Method for the Analysis of Fats, Oils and Related Materials, 3.2.2.2-2013.

[0029] Examples of the oils and fats other than Euglena oil include one or more selected from the group consisting of vegetable oils and fats such as palm oil, soybean oil, rapeseed oil, corn oil, coconut oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, sesame oil, linseed oil, peanut oil, monkey fat, cacao butter, and shea butter, and processed oils and fats obtained by subjecting these oils and fats to transesterification, fractionation, hydrogenation, etc. Among these, the oils and fats other than Euglena oil preferably include palm oil from the viewpoint of further improving the texture of bakery foods.

[0030] Examples of palm oil include palm oil and its fractionated oils, and specifically include one or more selected from the group consisting of refined palm oil, palm stearin, palm olein, palm mid fraction (sPMF), palm superolein (IV65 or higher), and oils and fats obtained by processing these oils, such as by hydrogenation. Among these, from the viewpoint of further improving the texture of bakery foods, it is preferable to use one or more selected from the group consisting of refined palm oil, palm stearin, and palm mid fraction (sPMF). From the viewpoint of further improving the texture of bakery foods, the content of palm oil in the oils and fats other than Euglena oil is preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and still more preferably 85% by mass or more, relative to the total oils and fats other than Euglena oil, and may be 100% by mass or less, or 99% by mass or less.

[0031] As the fats and oils other than Euglena oil, it is preferable to use one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil and extremely hardened palm kernel oil, other than the above-mentioned palm oil, and it is more preferable to use one or more selected from the group consisting of soybean oil, rapeseed oil and corn oil. By mixing these fats and oils with palm oil, the melting point of the entire fats and oils other than Euglena oil can be adjusted to an appropriate range. In addition, fats and oils other than Euglena oil may be used as the fats and oils other than Euglena oil to adjust the melting point of the entire fats and oils other than Euglena oil to be within the above-mentioned range. From the viewpoint of further improving the crystallization rate, it is preferable to use extremely hardened palm kernel oil, while from the viewpoint of further improving the heat resistance, it is preferable to use one or more oils selected from the group consisting of soybean oil, rapeseed oil and corn oil.

[0032] The oils and fats other than Euglena oil may include interesterified oils, and the interesterified oils may be further mixed with oils and fats other than the interesterified oils. As the interesterified oil, one or more types selected from the above-mentioned oils and fats other than Euglena oil may be used, but the interesterified oil preferably includes palm oil, and is preferably one obtained by interesterifying palm oil with the above-mentioned oils and fats other than palm oil. In addition, as for the oils and fats other than the interesterified oil, one or more selected from the above-mentioned oils and fats other than Euglena oil can be used. When the interesterified oil contains palm oil and oils and fats other than palm oil, the palm oil and oils and fats other than palm oil used in the interesterified oil and the palm oil and oils and fats other than palm oil mixed with the obtained interesterified oil may be the same or different. The method for producing the interesterified oil will be described later.

[0033] In the oil and fat composition for frying bakery foods of this embodiment, T(E) is the time when the solid fat content (SFC) at 25°C or 32.5°C reaches 6%, and in oil and fat R in which Euglena oil in the oil and fat composition for frying bakery foods is replaced with rice wax, T(R) is the time when the solid fat content (SFC) at 25°C or 32.5°C reaches 6%, where T(E)-T(R) is preferably 10 minutes or more, more preferably 15 minutes or more, even more preferably 20 minutes or more, and is preferably 50 minutes or less, more preferably 45 minutes or less, even more preferably 40 minutes or less, even more preferably 35 minutes or less, and even more preferably 30 minutes or less. When T(E)-T(R) is within the above range, the degree of crystallization of the oil and fat composition for frying bakery foods can be kept within an appropriate range, and the texture of the bakery foods can be further improved. The solid fat content (SFC) is measured in accordance with METHOD I of AOCS Official Method Cd 16b-93. The solid fat content may be measured at either 25°C or 32.5°C, provided that T(E)-T(R) falls within the above range. The above-mentioned T(E)-T(R) range can be adjusted by adjusting the amount of Euglena oil added to the entire oil and fat composition for frying bakery foods, or by adjusting the type and composition of fats and oils other than Euglena oil.

[0034] In the oil and fat composition for frying bakery foods of this embodiment, the solid fat content (SFC) 90 minutes after the start of measurement under any temperature condition of 20°C, 25°C, 32.5°C, or 35°C is preferably 3% or more, more preferably 5% or more, even more preferably 8% or more, even more preferably 9% or more, even more preferably 10% or more, and is preferably 25% or less, more preferably 20% or less, even more preferably 19% or less, even more preferably 17% or less, and even more preferably 15% or less. By ensuring that the solid fat content (SFC) 90 minutes after the start of measurement under any one of the temperature conditions of 20°C, 25°C, 32.5°C, and 35°C is within the above range, the texture of bakery foods can be further improved. Regarding the measurement temperature for the solid fat content, when the measurement is performed at any one of temperatures of 20°C, 25°C, 32.5°C, and 35°C, the solid fat content (SFC) 90 minutes after the start of the measurement should be within the above range. The range of the solid fat content (SFC) 90 minutes after the start of measurement under any of the above-mentioned temperature conditions of 20°C, 25°C, 32.5°C, and 35°C can be adjusted by adjusting the amount of Euglena oil added to the entire oil-and-fat composition for frying bakery foods or the type and composition of oils and fats other than Euglena oil.

[0035] (Euglena cultivation) As the Euglena, preferably, Euglena gracilis can be used, more preferably, one selected from the group consisting of Euglena gracilis NIES-48 strain and Euglena gracilis Z strain. In addition, other Euglena species such as Euglena gracilis Z strain mutant SM-ZK strain (chloroplast-deficient strain) and E. gracili var. bacillaris variant, gene mutants such as chloroplast mutants of these species, and Astasia longa can also be used. For the culture, a known medium can be used as appropriate, for example, CYP medium, C medium, Cramer-Myers medium (CM medium), Hutner medium, Koren-Hutner medium, AY medium, and modified media with a partial composition of these media can be used. As for the culture conditions, for example, the temperature is 20°C to 34°C and the pH of the medium is 5 to 10, and the medium is preferably cultured while blowing air into the medium. After culturing under the above conditions for, for example, 3 to 10 days until Euglena reaches the logarithmic growth phase, the aeration is stopped to perform a hypoxic treatment, and a Euglena culture solution can be obtained.

[0036] From the obtained Euglena culture solution, live Euglena cells can be obtained as Euglena algae by separating them through centrifugation, filtration, sedimentation, or the like. The live Euglena cells can be used as they are after harvesting from the culture tank, but it is preferable to wash them with water or physiological saline. It is also preferable to use dried Euglena algae (Euglena powder) obtained by drying the live Euglena cells. Freeze-drying or spray-drying can be used as the drying process.

[0037] (Euglena oil extraction and purification) The oil and fat can be extracted from the Euglena culture solution using a known method, for example, through the following steps. 1 (Extraction process): The Euglena culture solution is centrifuged, the supernatant is removed, and the resulting precipitate is dried using a dryer to obtain dried Euglena. Hexane is added to the dried Euglena and thoroughly stirred. The hexane is then removed from the resulting hexane solution using an evaporator to obtain a crude extract oil. The precipitate obtained from the culture solution contains Euglena cells and a medium containing Euglena cells, and the extraction step is a step of extracting fats and oils from these. 2 (Degumming step): Water and a degumming agent (e.g., organic acids such as phosphoric acid, oxalic acid, and citric acid) are added to the obtained crude extract oil, and the mixture is stirred at 60-85°C and 50-300 rpm for 60-120 minutes. After leaving the mixture to stand for 1-3 hours, the gums are transferred to the aqueous layer, and the aqueous layer is removed to obtain the degummed oil. 3 (Deacidification process): Water and sodium hydroxide are added to the degummed oil and stirred at 60-85°C and 50-300 rpm for 60-120 minutes. After leaving to stand for 3-24 hours, the free fatty acids and mineral oil are transferred to the water layer, and the water layer is removed to obtain the deacidified oil. 4 (Decolorization step): Add white clay (product name: GSF) to the deacidified oil in an amount of 2% by mass relative to the oil, and stir at 80°C and 300 rpm for 30 minutes. Then, filter at 60°C using a funnel and filter paper to remove the white clay and obtain decolorized oil. 5 (Deodorization): The bleached oil is steam distilled at 150°C with 2% steam injection to the oil for 50 minutes to obtain the deodorized oil.

[0038] The fat and oil composition for frying bakery foods of the present embodiment is preferably used for frying bakery foods. The bakery food product is preferably one selected from the group consisting of donuts, fried pies, fried breads, and fried confectioneries. Examples of doughnuts include cake doughnuts, yeast doughnuts, crullers, bean paste doughnuts, churros, sata andagi, and malasadas. Examples of fried pies include deep-fried apple pie and deep-fried custard pie. Examples of fried breads include curry bread, deep-fried rolls, and piroshki. Examples of fried sweets include karinto and deep-fried manju.

[0039] (Method for producing oil and fat composition for frying bakery foods) The method for producing an oil and fat composition for frying bakery foods of the present embodiment may include a step of blending Euglena oil, which is an oil and fat composition derived from Euglena. The oil and fat composition for frying bakery foods obtained by the production method of the oil and fat composition for frying bakery foods of the present embodiment contains Euglena oil, which is an oil and fat composition derived from Euglena, and therefore the texture of the resulting bakery foods can be further improved.

[0040] The method for producing an oil and fat composition for frying bakery foods of this embodiment may further include a step of culturing Euglena and a step of extracting an oil and fat from a culture solution of Euglena before the step of blending Euglena oil, which is the oil and fat composition derived from Euglena. The method for culturing Euglena and the method for extracting an oil and fat from a culture solution of Euglena are as described above and therefore will not be described here.

[0041] The method for producing an oil and fat composition for frying bakery foods of the present embodiment may further include a step of blending an oil and fat other than Euglena oil. The oil and fat that can be used other than Euglena oil is as described above, and therefore will not be described here. In addition, the step of blending the oil / fat other than Euglena oil may further include a step of mixing two or more types of oil / fat other than Euglena oil and transesterifying the mixture. Furthermore, after the transesterification step, the method may further include a step of mixing the obtained transesterified oil with the oil / fat other than the transesterified oil.

[0042] In the transesterification step, the transesterification can be carried out by a known method. The transesterification method may be random transesterification or specific transesterification to the fatty acid bonded to the 1- and 3-positions of glycerin, but random transesterification is preferred. Examples of catalysts used for transesterification include chemical catalysts such as sodium methoxide and enzyme catalysts such as lipase. The transesterified oil can be produced, for example, by the following method. To 100 parts by mass of a mixed oil obtained by mixing two or more kinds of oils and fats other than Euglena oil, 0.3 parts by mass of sodium methoxide is added as a catalyst, and a random transesterification reaction is carried out while stirring for 60 minutes under conditions of 80°C and a vacuum degree of 2.0 kPa. After the random transesterification reaction, the mixture is washed with water to remove the catalyst. After washing with water, the mixture is decolorized using activated clay and further deodorized to obtain a transesterified oil.

[0043] (Method for improving the texture of bakery foods) The method for improving the texture of bakery foods of this embodiment may include a step of producing bakery foods using the oil and fat composition for frying bakery foods obtained above. The method for improving the texture of bakery foods of this embodiment uses the oil and fat composition for frying bakery foods of this embodiment, and therefore can further improve the texture of the resulting bakery foods. Specific examples of bakery foods include the above-mentioned bakery foods obtained by frying, such as donuts. By using the method for improving the texture of bakery foods of this embodiment, these bakery foods can have a moderately hard surface, a moderately soft interior, and a good melt-in-the-mouth feel.

[0044] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted. Furthermore, the present invention is not limited to the above-described embodiment, and modifications and improvements within the scope of the present invention that can achieve the object of the present invention are included in the present invention. EXAMPLES

[0045] Examples of the present invention will be described below, but the gist of the present invention is not limited to these. In the following examples, unless otherwise specified, the units of blending are parts by mass.

[0046] The following raw materials were used: Refined palm oil: J-Oil Mills Co., Ltd. Palm stearin: J-Oil Mills Co., Ltd. Palm kernel oil: J-Oil Mills Co., Ltd. Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Soybean oil: Soybean white refined oil NS, manufactured by J-Oil Mills Co., Ltd. Interesterified oil 1: The oil from Production Example 2 described below was used. Interesterified oil 2: In-house preparation Rice wax 1: 300g of domestic rice wax, manufactured by Kameyama Co., Ltd. Euglena oil 1: Euglena oil from Production Example 1 described below was used.

[0047] (Production Example 1: Production of Euglena Oil 1) (Euglena cultivation) Euglena gracilis Z strain was used as Euglena. The medium was prepared by autoclaving Hutner medium and Koren-Hutner medium prepared according to the description in "Euglena Physiology and Biochemistry" (edited by Shozaburo Kitaoka, published by Academic Press Center Co., Ltd.). Euglena was cultured as follows. (Cultivation step 1: Cultivation of Euglena) After placing 880 mL of the prepared medium in a 1 L shaking flask, Euglena seed algae were inoculated to an initial concentration of about 0.05 g / L, and cultured with shaking for 9 days in an artificial climate chamber (Sanyo, GROWTH CABINET) set at 29°C. The light irradiation intensity was about 100 μmol / (m 2 The incubation time was 12 hours per day, and it was confirmed that the nitrogen source in the medium was consumed during the 9-day culture period. (Cultivation step 2: anaerobic treatment) After the 9-day culture period, the shake flask was sealed and left to stand in a climate chamber set at 29°C in the dark to place the cells under anaerobic conditions. The sample that had been subjected to anaerobic treatment for 48 hours was used as a Euglena culture solution and was subjected to the following steps.

[0048] (Euglena oil extraction and purification) A deodorized Euglena oil was obtained through the following steps. 1 (Extraction step): The Euglena culture solution obtained above was centrifuged (3000 rpm, room temperature, 5 minutes) and the supernatant was removed. The resulting precipitate was dried at 105°C for 24 hours using a dryer to obtain dried Euglena. 10 mL of hexane was added to 10 g of dried Euglena and thoroughly stirred. The hexane was removed from the resulting hexane solution using an evaporator to obtain a crude extract oil. 2 (Degumming process): 100 mL of water and 3 g of a degumming agent (phosphoric acid) were added to 3 g of the obtained crude extract oil, and the mixture was stirred at 80°C and 100 rpm for 120 minutes to transfer the gums to the aqueous layer, and the aqueous layer was removed to obtain the degummed oil. 3 (Deacidification process): 100 mL of water and 1.25 g of sodium hydroxide were added to the degummed oil and stirred at 80°C, 100 rpm for 120 minutes. The free fatty acids and mineral oils were transferred to the aqueous layer, and the aqueous layer was removed to obtain the deacidified oil. 4 (Decolorization step): Activated clay (product name: GSF) was added to 1,000 g of deacidified oil in an amount of 2% by mass relative to the oil, and the mixture was stirred at 80°C and 300 rpm for 30 minutes. The mixture was then filtered at 60°C using a funnel and filter paper (Advantec, No. 2) to remove the clay, and a decolorized oil was obtained. 5 (Deodorization step): 1000 g of the decolorized oil was steam distilled at 150° C. with a steam injection rate of 2% relative to the oil for 50 minutes to obtain a deodorized oil, designated Euglena oil 1.

[0049] <Analysis of wax esters and triglycerides and fatty acid composition> [Thin Layer Chromatography] The obtained Euglena oil 1 was confirmed to contain wax esters and triglycerides by thin layer chromatography (results not shown). Thin layer chromatography was carried out under the following conditions. Plate: HPTLC Silica gel 60 10cm x 10cm (Merck) Developing solvent (mobile phase): hexane / diethyl ether / acetic acid = 80 / 20 / 1 Sample: Euglena oil 1 was dissolved in hexane to a concentration of 20 mg / mL, injected, and developed.

[0050] [Solid phase extraction] From the obtained Euglena oil 1, a wax ester fraction, a triglyceride fraction, and other fractions (diglycerides, monoglycerides, and other polar compounds) were separated and extracted by solid phase extraction. Solid phase extraction was carried out as follows. 1. Euglena oil 1 was dissolved in hexane to a concentration of 1 g / mL to prepare a sample. 2. The sample from 1. was adsorbed onto a solid-phase extraction column (Waters, Sep-Pak Florisil 910 mg) that had been conditioned with hexane. 3. Wax esters, triglycerides, and other fractions were eluted using eluent A (99% hexane by volume, 1% diethyl ether by volume), eluent B (90% hexane by volume, 10% diethyl ether by volume), and eluent C (100% methanol by volume). First, 20 mL of eluent A was added to the solid-phase extraction column and collected to obtain the wax ester fraction. Next, 20 mL of eluent B was added and collected to obtain the triglyceride fraction. Next, 20 mL of eluent C was added and collected to obtain the other fractions. 4. The weight ratios of the wax ester fraction, triglyceride fraction, and other fractions extracted in 3 above were measured. The results are shown in Table 1.

[0051] [Table 1]

[0052] [Gas Chromatography] The wax ester fraction and triglyceride fraction of Euglena oil 1 obtained by solid-phase extraction were subjected to fatty acid composition analysis as follows in accordance with the Standard Method for Analysis of Fats, Oils and Related Compounds 2.4.1.2-2013. The wax ester fraction and triglyceride fraction of Euglena oil 1 obtained by [solid-phase extraction] were dissolved in hexane after the eluent used in the solid-phase extraction was distilled off, and fatty acid methyl esters were obtained by the boron trifluoride methanol method. The fatty acid composition of the obtained fatty acid methyl esters was analyzed by gas chromatography (GC) under the following conditions, and the content (mass%) of each fatty acid in the total fatty acids was calculated. The results are shown in Table 2. From the obtained results, the total content of saturated fatty acids having 13 to 15 carbon atoms in the total fatty acids of each of the wax esters and triglycerides was calculated. In the table, for example, "C14:0" represents a fatty acid with 14 carbon atoms and 0 unsaturated bonds, and "C18:1" represents a fatty acid with 18 carbon atoms and 1 unsaturated bond. ·GC device: Product name GC2010 (manufactured by Shimadzu Corporation) Column: SP-2560 (100m x 0.25mm x 0.2μm) (manufactured by Supelco) ·Inlet temperature: 250℃ Carrier gas: Helium (29.1mL / min) Split ratio: 25:1 Column temperature: 180℃ 55min → (8℃ / min) → 220℃ 5min Detector: Hydrogen flame ion detector (260℃)

[0053] [Table 2]

[0054] <Fatty acid composition in Euglena oil 1 and rice wax 1> Euglena oil 1 and rice wax 1 were dissolved in hexane and converted into fatty acid methyl esters by the boron trifluoride methanol method. The fatty acid composition of the obtained fatty acid methyl esters was analyzed in the same manner as in the gas chromatography described above. The results are shown in Table 3. From the results, the total content of saturated fatty acids with a carbon number of 13 or more and 15 or less, the total content of fatty acids with a carbon number of 17 or more and 18 or less (saturated fatty acids and unsaturated fatty acids), and the total content of fatty acids with a carbon number of 22 or more and 24 or less (saturated fatty acids and unsaturated fatty acids) in the total fatty acids of Euglena oil 1 and rice wax 1 were calculated.

[0055] [Table 3]

[0056] (Production Example 2: Production of interesterified oil 1) 0.3 parts by mass of sodium methoxide was added as a catalyst to 100 parts by mass of a mixed oil obtained by mixing 75 parts by mass of palm stearin, 10 parts by mass of refined palm oil, and 15 parts by mass of soybean oil, and a random transesterification reaction was carried out while stirring for 60 minutes under conditions of 80°C and a vacuum degree of 2.0 kPa. After the random transesterification reaction, the catalyst was removed by washing with water. After washing with water, decolorization treatment was carried out using activated clay, and further deodorization treatment was carried out to obtain transesterified oil 1.

[0057] (Examples 1-1 to 6, 2-1, 3-1, 4-1, 5-1 to 3, 6-1 to 2, Comparative Examples 1, 3, 4, and Control Examples 1-1, 1-2, 2-6) According to the formulations in Tables 4 and 5, fats and oils other than Euglena oil were blended, and then 1 part of Euglena oil or 1 part of rice wax was added and mixed to obtain each example of a fat and oil composition for frying.

[0058] <Melting point> The melting point (°C) of each of the fat and oil compositions for frying was measured in accordance with the Standard Fats and Oils Analysis Test Method 3.2.2.2-2013. The results are shown in Tables 4 and 5.

[0059] [Table 4]

[0060] [Table 5]

[0061] <Solid fat content (SFC)> For the fat and oil compositions for frying of Examples 1-2 to 5, 4-1, 5-1 to 3, 6-1, and 6-2, Comparative Example 4, and Control Examples 1-1 and 4 to 6, the solid fat content (SFC) (%) was measured from the start of measurement until 90 minutes later under the temperature conditions shown in Table 6 in accordance with METHOD I of AOCS Official Method Cd 16b-93. The results are shown in Table 6. Moreover, for Example 4-1 and Comparative Example 4, the obtained solid fat content (SFC) (%) is shown in a graph in FIG.

[0062] [Table 6]

[0063] As shown in FIG. 1, in Example 4-1, in which 1% Euglena oil was added, the time (T(E)) to reach SFC 6% was approximately 67 minutes, and in Comparative Example 4, in which 1% rice wax was added, the time (T(R)) to reach SFC 6% was approximately 42 minutes, and T(E)-T(R) was approximately 25 minutes.

[0064] <Manufacture of donuts and evaluation of texture> For Examples 1-1, 1-3 to 6, 2-1 and 3-1, Comparative Examples 1 and 3, and Control Examples 1-1, 1-2, 2 and 3, donuts 1 and donuts 2 were produced as follows. (Production of donut 1) 1. Add 150g of water to 500g of mixed flour 1 (donut ball mix, manufactured by Nippon Shokken Holdings Co., Ltd.) and mix by hand until the dough comes together. 2.1 The dough obtained in step 2 was molded into balls of 10 g each, and 600 g of the frying fat composition of each example was placed in a saucepan. While the dough was submerged, it was fried at 170°C for 2 minutes and 30 seconds to obtain donuts 1. (Manufacture of donut 2) 1. Beat 50g of eggs thoroughly. 2.1. Add 140 g of water and 10 g of rapeseed oil and mix well. 3.2. was mixed with 300 g of mixed flour 2 (Pon de Q Mix, Okinawa Flour Milling Co., Ltd.) and mixed well. 10 g of the dough obtained in 4.3 was formed into a ball, and 600 g of the frying fat composition of each example was placed in a saucepan. While submerging the dough, the ball was fried at 170°C for 2 minutes and 30 seconds to obtain donuts 2.

[0065] The doughnuts 1 and 2 obtained in Examples 1-1, 1-3 to 6, 2-1 and 3-1, Comparative Examples 1 and 3, and Control Examples 1-1, 1-2, 2 and 3 were evaluated according to the following criteria for hardness of the doughnut surface, softness of the doughnut interior and melt-in-the-mouth quality by the average score of five panelists. The control examples were given a score of 3 points, and scores above 3 points were considered to be acceptable. The results are shown in Tables 7 and 8, expressed as the average value ± standard deviation. The oil and fat compositions for frying in Examples 1-1 and 1-5 and Control Examples 1-1 and 1-2 have the same composition, but the donuts obtained using Example 1-1 and Control Example 1-1 were used for comparison with Comparative Example 1, and the donut 1 obtained using Example 1-5 and Control Example 1-2 was used for comparison with Examples 1-3, 1-4, and 1-6. (standard) (Donut surface hardness) 5: Harder than the control 4: Slightly harder than the control 3: As hard as the control 2: Slightly softer than the control 1: Softer than the control (Softness of the inside of the donut) 5: Softer than the control 4: Slightly softer than the control 3: As hard as the control 2: Slightly harder than the control 1: Harder than the control (Melts in your mouth) 5: Time taken for the lump to disappear in the mouth was shorter than in the control group 4: The time it took for the lump to disappear in the mouth was slightly shorter than that of the control. 3: Time it took for the lump to disappear in the mouth was the same as in the control group 2: The time it took for the lump to disappear in the mouth was slightly longer than in the control group. 1: It took longer for the lump to disappear in the mouth than the control.

[0066] In addition, the texture evaluation results of the donuts were statistically analyzed using the following method. Statcel4 (OMS Publishing) was used for analysis. For the results shown in Table 7, the significance of the mean values ​​between the control and other cases was tested by paired t-test in the case of two groups, and by Dunnett's method in the case of three groups. A significance level of 5% or less was considered significant in a two-sided test. * For example, a test was performed to determine whether there was a significant difference between the mean value of Control Example 1-1 for Donut 1 and the mean values ​​of Example 1-1 and Comparative Example 1. In addition, for the results shown in Table 8, a significant difference test of the average values ​​between Control Example 1-2 and other examples was performed using the Shirley-Williams method, and a significance level of 1% or less was considered significant. ** :p<0.01).

[0067] [Table 7]

[0068] [Table 8]

[0069] As seen from Tables 7 and 8, the texture of the donuts of the Examples was equal to or better than that of the Controls, whereas the Comparative Examples were equal to or worse than that of the Controls. Among them, the evaluation of melt-in-the-mouth quality in Example 1-1 was significantly higher than that of Control 1-1. Moreover, the evaluation of melt-in-the-mouth quality in Examples 1-4 to 1-6 was significantly higher than that of Control 1-2.

Claims

1. An oil and fat composition for frying bakery foods, comprising Euglena oil, which is an oil and fat composition derived from Euglena.

2. The oil and fat composition for frying bakery foods according to claim 1, further comprising an oil and fat other than the Euglena oil.

3. The oil-and-fat composition for frying bakery foods according to claim 1 or 2, wherein the content of the Euglena oil is from 0.01% by mass to 10% by mass based on the entire oil-and-fat composition for frying bakery foods.

4. The oil and fat composition for frying bakery foods according to claim 1 or 2, wherein the Euglena oil contains a wax ester.

5. The oil and fat composition for frying bakery foods according to claim 4, wherein the fatty acid constituting the wax ester comprises one or more kinds selected from the group consisting of saturated fatty acids having 13 to 15 carbon atoms.

6. The oil and fat composition for frying bakery foods according to claim 1 or 2, wherein the solid fat content measured 90 minutes after the start of measurement according to METHOD I of AOCS Official Method Cd 16b-93 at any one of temperature conditions of 20 ° C., 25 ° C., 32.5 ° C. and 35 ° C. is 3% or more and 25% or less.

7. The oil and fat composition for frying bakery foods according to claim 2, wherein the melting point of the oil and fat other than the Euglena oil is 25°C or higher and 55°C or lower.

8. The oil and fat composition for frying bakery foods according to claim 2, wherein the oil and fat other than the Euglena oil includes palm oil.

9. The oil and fat composition for frying bakery foods according to claim 1 or 2, wherein the bakery food is one selected from the group consisting of donuts, fried pies, fried bread, and fried confectioneries.

10. A method for producing the oil and fat composition for frying bakery foods according to claim 1 or 2, A method for producing an oil and fat composition for frying bakery foods, comprising a step of blending Euglena oil, which is an oil and fat composition derived from Euglena.

11. A method for improving the texture of bakery foods, comprising a step of producing bakery foods using the oil and fat composition for frying bakery foods according to claim 1 or 2.

Images