Plastic oil-and-fat composition

Abstract

To provide a plastic oil-and-fat composition which is obtained by using a large amount of inexpensive palm-based fat and oil, nonetheless has good plasticity at both low temperature and normal temperature.SOLUTION: A plastic oil-and-fat composition containing 30 to 100 wt.% of fat and oil is provided. In the triglyceride composition of the entire fat and oil, the SSS content is 7 to 15.5 wt.%, the UUU content is 25 to 50 wt.%, and the UUU content / SSS content (weight ratio) is 2.0 or more, the SFC of the fat and oil at 10°C is 18 to 40%, and the usage rate of palm-based fat and oil in the entire fat and oil is 40 wt.% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plastic fat composition. [Background technology]

[0002] Processed fat and oil products such as margarine for confectionery and bread making are required to have appropriate hardness and plasticity for kneading into bread and pastry doughs over a wide range of temperatures. However, during the cold winter months or when stored in a refrigerator, the amount of fat and oil crystallization increases, which can result in hardness and poor plasticity. On the other hand, if the margarine is adjusted to have soft properties at low temperatures, it may become too soft at room temperature, which can be problematic.

[0003] To solve these problems, Patent Document 1 discloses a plastic edible fat and oil composition that uses fats and oils with a melting point of 40° C. or higher and adjusts the iodine value to a specific range, thereby providing excellent spreadability even immediately after being taken out of the refrigerator. However, adjusting the iodine value to the specific range requires the use of a large amount of liquid oil such as rapeseed oil, which is expensive. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-176615 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a plastic oil and fat composition that uses a large amount of inexpensive palm-based oil and fat and has good plasticity at both low and normal temperatures. [Means for solving the problem]

[0006] The present invention relates to a plastic oil-and-fat composition containing 30 to 100% by weight of an oil or fat, wherein, in the triglyceride composition of the entire oil or fat, the SSS content is 7 to 15.5% by weight, the UUU content is 25 to 50% by weight, and the UUU content / SSS content (weight ratio) is 2.0 or more, the SFC of the oil or fat at 10°C is 18 to 40%, and the usage rate of palm-based oil or fat in the entire oil or fat is 40% by weight or more. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a plastic oil and fat composition that has good plasticity at both low and normal temperatures while making extensive use of inexpensive palm-based oil and fat. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in further detail below. A plastic oil-and-fat composition according to one embodiment of the present invention is a plastic oil-and-fat composition containing 30 to 100% by weight of an oil or fat, and the triglyceride composition of the entire oil or fat has specific ranges for the SSS content, UUU content, UUU content / SSS content (weight ratio), SFC of the oil or fat at 10°C, and palm-based oil content in the entire oil or fat. This plastic oil-and-fat composition uses a large amount of inexpensive palm-based oil or fat, yet has good plasticity at both low and normal temperatures. Therefore, there is no need to use a large amount of expensive liquid oil. Here, "liquid oil" refers to an oil or fat that is liquid at 20°C, and examples thereof include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and rice bran oil.

[0009] The "low temperature" refers to a temperature that is low enough not to freeze, and is above refrigeration temperature but below room temperature, for example, 10°C or higher but lower than 20°C. The "room temperature" refers to the temperature under normal environmental conditions, for example, 20°C or higher but lower than 40°C. The "plasticity" refers to the property of deformation occurring when force is applied and not returning to its original shape even when the force is removed. The "good plasticity" refers to plasticity suitable for kneading into bread dough or confectionery dough.

[0010] One index for evaluating the plasticity of a plastic fat or oil composition is, for example, evaluation by a cone penetrometer. In terms of plasticity suitable for kneading into bread dough or confectionery dough, the cone penetro value at low temperatures, which can be measured in accordance with the AOCS official method, is preferably 90 or more and less than 200, and more preferably 125 or more and less than 165. Similarly, the cone penetro value at room temperature is preferably 100 or more and less than 280, and more preferably 145 or more and less than 235. Note that a lower cone penetro value indicates a harder state, and a higher cone penetro value indicates a softer state.

[0011] S, SSS, U and UUU in the plastic oil and fat composition are as follows. S: Saturated fatty acid U: Unsaturated fatty acids SSS: Triglyceride with three S molecules bonded UUU: Triglyceride with three U molecules bonded

[0012] The content of fats and oils in the entire plastic fat composition is preferably 30 to 100% by weight, more preferably 50 to 100% by weight, and even more preferably 70 to 100% by weight. If the content of fats and oils in the plastic fat composition is less than 30% by weight, the proportion of components other than fats and oils will be too high, which may require a large amount of the plastic fat and oil composition to exhibit the functions required of fats and oils as ingredients for bread and confectionery, such as increasing the extensibility of dough and changing the texture. Also, if the plastic fat and oil composition is an emulsion composition, it may be necessary to add a large amount of emulsifier to the plastic fat and oil composition to stabilize the emulsion state and prevent separation of the oil phase and the water phase, and the unpleasant taste of the emulsifier may affect the taste of the bread or confectionery.

[0013] The SSS content of the total triglyceride composition of the fats and oils contained in the plastic fat composition is preferably 7 to 15.5 wt%, more preferably 9 to 12 wt%. If the SSS content is less than 7 wt%, the composition may become too soft at room temperature, making it difficult to achieve good plasticity, and may also be less easy to work with when kneaded into bread dough or confectionery dough. If the SSS content is more than 15.5 wt%, the composition may become too hard at low temperatures, making it difficult to achieve good plasticity, and may also be less easy to work with when kneaded into bread dough or confectionery dough.

[0014] The UUU content of the total triglyceride composition of the fats and oils contained in the plastic fat composition is preferably 25 to 50 wt%, more preferably 30 to 50 wt%. If the UUU content is less than 25 wt%, the composition may become too hard at low temperatures, making it difficult to achieve good plasticity, and may also be less easy to work with when kneaded into bread dough or confectionery dough. If the UUU content is more than 50 wt%, the composition may become too soft at room temperature, making it difficult to achieve good plasticity, and may also be less easy to work with when kneaded into bread dough or confectionery dough.

[0015] The SSS content and UUU content of fats and oils can be measured in accordance with "2.4.6.2-2013 Triacylglycerol Composition (High-Performance Liquid Chromatography)" in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials" (2013 edition) compiled by the Japan Oil Chemists' Society.

[0016] In the triglyceride composition of the entire fat or oil contained in the plastic fat composition, the UUU content / SSS content (weight ratio) is preferably 2.0 or more, more preferably 2.5 or more, and even more preferably 3.0 or more. If the UUU content / SSS content (weight ratio) is less than 2.0, the composition will be too hard at both low and room temperatures, making it difficult to obtain good plasticity. Furthermore, in terms of workability when kneading into bread dough or confectionery dough, the UUU content / SSS content (weight ratio) may be 7.0 or less, or may be 6.0 or less.

[0017] The SFC at 10°C of the fat or oil contained in the plastic fat composition is preferably 18 to 40%, more preferably 20 to 36%. If the SFC at 10°C of the entire fat or oil is less than 18%, it may become too soft at room temperature, making it difficult to achieve good plasticity, and may also result in poor workability when kneaded into bread dough or confectionery dough. If it is more than 40%, it may become too hard at low temperatures, making it difficult to achieve good plasticity, and may also result in poor workability when kneaded into bread dough or confectionery dough.

[0018] The SFC value is the value for the entire fat and oil contained in the plastic fat composition, and when a plurality of types of fat and oil are used, the SFC value of each of the fats and oils is not particularly limited.

[0019] The SFC of fats and oils can be measured in accordance with "2.2.9-2013 Solid Fat Content (NMR Method)" in "Standard Test Methods for the Analysis of Fats, Oils and Oils" (2013 edition) compiled by the Japan Oil Chemists' Society.

[0020] The proportion of palm-based oil in the total oils and fats contained in the plastic oil and fat composition is preferably 40% by weight or more, more preferably 50% by weight or more. If the proportion of palm-based oil in the total oil and fat is less than 40% by weight, there is little point in using inexpensive palm-based oil and fat. Furthermore, to obtain good plasticity at both low and normal temperatures, liquid oil may be contained to adjust the SSS content, UUU content, and their ratio in the total oil and fat, and the proportion of palm-based oil in the total oil and fat may be 90% by weight or less, or 80% by weight or less.

[0021] The usage rate of palm-based oil in the total oils and fats contained in the plastic oil and fat composition can be calculated from the blending amount of palm-based oil in the raw material.

[0022] The palm-based fats and oils are not particularly limited as long as they are derived from palm, and examples thereof include palm oil, palm kernel oil, and fats obtained by subjecting palm oil or palm kernel oil to one or more physical or chemical treatments such as hydrogenation, fractionation, and interesterification, and may be a mixture of at least one of these fats and oils.

[0023] Specific examples of the palm-based oils and fats that have been subjected to the above-mentioned treatment include palm oil fractionated oils such as palm olein, palm stearin, palm superolein, and palm mid fraction, palm kernel oil fractionated oils such as palm kernel olein and palm kernel stearin, and direct interesterified or random interesterified palm-based oils containing at least one selected from the group consisting of palm oil, palm kernel oil, palm oil fractionated oils, and palm kernel fractionated oils. As the palm-based oil and fat, direct interesterified oil and fat are preferred because the SSS and UUU contents of the plastic oil and fat composition can be easily controlled within the above-mentioned specific ranges.

[0024] The oils and fats in the plastic oil-and-fat composition can be oils and fats other than palm-based oils and fats. The oils and fats other than palm-based oils and fats are not particularly limited, and any oils and fats used as edible oils and fats can be used. The edible oils and fats include vegetable oils and animal oils. Examples of vegetable oils and fats include liquid oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, and coconut oil, as well as fats such as cocoa butter and shea butter. Examples of animal oils and fats include milk fat, fish oil, beef tallow, and lard. Furthermore, all oils and fats typically used for food, such as interesterified, hardened, or fractionated versions of these oils and fats, can be used, and at least one selected from these groups can be used. However, from the viewpoint of effectively utilizing inexpensive palm-based oils and fats, it is preferable that the plastic oil-and-fat composition contains as little oils and fats as possible other than palm-based oils and fats as possible.

[0025] The content of the direct interesterified oil in the entire oil in the plastic oil composition is preferably 20 to 80% by weight, more preferably 30 to 70% by weight, and even more preferably 40 to 60% by weight, which makes it possible to easily control the contents of SSS and UUU in the plastic oil composition within the specific ranges.

[0026] The content of the direct interesterified fat in the total fats and oils in the plastic fat composition can be calculated from the amount of the direct interesterified fat and oil blended in the raw material.

[0027] The oils and fats to be subjected to the direct interesterification are not particularly limited, and examples thereof include the oils and fats specifically described as the palm-based oils and fats and oils other than palm-based oils. Among these, oils and fats containing soft palm fractionated oils such as palm olein and palm superolein are preferred.

[0028] The direct interesterified oils and fats may be oils and fats obtained by direct interesterification of oils and fats containing palm-based oils and fats, or oils and fats obtained by direct interesterification of oils and fats other than palm-based oils and fats alone, but oils and fats obtained by direct interesterification of oils and fats containing palm-based oils and fats alone are preferred. Note that "oils and fats containing palm-based oils and fats other than palm-based oils" includes both palm-based oils and fats alone and mixed oils and fats containing palm-based oils and fats other than palm-based oils and fats.

[0029] The palm-based oil content in the direct interesterified oil is preferably 80% by weight or more, more preferably 85% by weight or more. Since the plastic oil-and-fat composition has good plasticity at both low and normal temperatures even when a large amount of inexpensive palm-based oil is used, the higher the palm-based oil content, the greater the cost benefits. Furthermore, the palm-based oil content in the direct interesterified oil may be 100% by weight or less, or 90% by weight or less.

[0030] Of the SSS of all the fats and oils contained in the plastic fat composition, the content of SSS derived from direct interesterified fats and oils is preferably 40.0 wt% or more, more preferably 50.0 wt% or more, and even more preferably 55.0 wt% or more. A high content of SSS derived from direct interesterified fats and oils among the SSS of all the fats and oils allows for good plasticity at both low and normal temperatures even when a large amount of inexpensive direct interesterified fats and oils is used, resulting in greater cost benefits. Furthermore, the content of SSS derived from direct interesterified fats and oils among the SSS of all the fats and oils may be 100 wt% or less, or 90.0 wt% or less.

[0031] Of the UUU in all fats and oils contained in the plastic fat composition, the content of UUU derived from direct interesterified fats and oils is preferably 12.0% by weight or more, more preferably 15.0% by weight or more, and even more preferably 18.0% by weight or more. A high content of UUU derived from direct interesterified fats and oils in all fats and oils allows for good plasticity at both low and normal temperatures even when a large amount of inexpensive direct interesterified fats and oils is used, resulting in greater cost benefits. Furthermore, the content of UUU derived from direct interesterified fats and oils in all fats and oils may be 100% by weight or less, or 80.0% by weight or less.

[0032] The content of SSS derived from direct interesterified fats and oils among the SSS of all fats and oils contained in the plastic fat and oil composition is calculated by dividing the content of SSS derived from direct interesterified fats and oils among the triglyceride composition of all fats and oils by the content of SSS in the triglyceride composition of all fats and oils. The same applies to the content of UUU derived from direct interesterified fats and oils among the UUU of all fats and oils contained in the plastic fat and oil composition.

[0033] The SSS content in the direct interesterified oil is preferably 7 to 38% by weight, more preferably 15 to 25% by weight. The UUU content in the direct interesterified oil is preferably 20 to 40% by weight, more preferably 24 to 34% by weight. When the SSS content and UUU content in the direct interesterified oil are within the above ranges, good plasticity can be achieved at both low and normal temperatures even when a large amount of inexpensive direct interesterified oil is used, thereby achieving further cost benefits.

[0034] The iodine value of the oil and fat to be subjected to the direct interesterification (the oil and fat before the direct interesterification reaction) and the directly interesterified oil and fat is preferably 55 to 70, more preferably 58 to 67. When the iodine value is 55 or more, the plastic oil and fat composition has more suitable plasticity, and when the iodine value is 70 or less, the plastic oil and fat composition can be prevented from deteriorating in flavor during storage.

[0035] Of the fats and oils to be subjected to the direct interesterification, palm-based fats and oils in particular have an iodine value of 55 or more, which provides a good balance between saturated fatty acids (S) and unsaturated fatty acids (U), more preferably 58 or more, and particularly preferably 66 or more. This is because such fats and oils have better plasticity and are easier to work with when kneaded into dough.

[0036] In order to adjust the iodine value of the oil or fat to be subjected to the direct interesterification, one type of palm-based oil or fat having a desired iodine value may be used alone, or, if necessary, two or more types of palm-based oil or fat may be used in combination, or one or more types of palm-based oil or fat may be used in combination with an oil or fat other than palm-based oil or fat.

[0037] The iodine value of fats and oils can be measured in accordance with "3.3.3-2013 Iodine value (Weiss-Cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials" (2013 edition) compiled by the Japan Oil Chemists' Society.

[0038] In addition to the fats and oils, the plastic fat composition may optionally contain water and components that are typically incorporated into processed fat and oil products such as margarine for confectionery and bread making, such as emulsifiers, flavorings, antioxidants, coloring agents, sugars, salt, thickening stabilizers, sweeteners, acidulants, and flavoring materials.

[0039] Examples of the emulsifier include soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and the like.

[0040] Examples of the flavoring include butter flavor and milk flavor.

[0041] Examples of the antioxidant include tocopherol, β-carotene, and tea extracts (catechin, etc.).

[0042] Examples of the coloring agent include β-carotene, caramel, and red koji pigment.

[0043] Examples of the sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols.

[0044] Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, and starch.

[0045] Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, and the like.

[0046] Examples of the acidulant include acetic acid, lactic acid, and gluconic acid.

[0047] The flavoring ingredients include dairy products, flavor extracts, and other flavor-imparting ingredients, excluding the sugars, sweeteners, and acidulants. Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated or enzyme-treated milk fat, milk, sweetened condensed milk, fermented milk, fresh cream, and cheese. Examples of the flavor extracts include kelp extract and fermented seasonings. Examples of the other flavor-imparting ingredients include egg yolk, whole egg, coffee, cacao ingredients, matcha (green tea), green tea, bean paste, fruit juice, fruit pulp, vegetable paste, and vegetable powder.

[0048] A method for producing a plastic oil and fat composition according to one embodiment of the present invention comprises: preparing a blended oil that satisfies the palm-based oil and fat usage rate, the triglyceride composition, and the SFC at 10°C as a whole; heating and melting the blended oil to prepare an oil phase; and cooling and kneading the oil phase, wherein the blended oil is prepared by a method comprising subjecting oils and fats containing palm-based oil to a direct interesterification reaction.

[0049] The direct transesterification reaction is a reaction in which transesterification is carried out while generating crystals of fats and oils in the presence of a catalyst having transesterification ability. The catalyst used in the direct transesterification reaction is not particularly limited, and any catalyst having transesterification ability, such as a chemical catalyst or an enzyme catalyst, may be used.

[0050] Among chemical catalysts, potassium sodium alloys are preferred due to their high activity at low temperatures, and sodium methoxide is more preferred due to its economical and easy handling. The amount of chemical catalyst used is not particularly limited, and the amount used in normal transesterification is sufficient, but from the standpoint of reaction efficiency and economical efficiency, 0.01 to 1 part by weight per 100 parts by weight of reacted oil or fat is preferred. For sodium methoxide, from the standpoints of reaction efficiency, fractionation efficiency, and liquid oil yield, 0.05 to 0.5 parts by weight per 100 parts by weight of reacted oil or fat is preferred, and 0.1 to 0.3 parts by weight is more preferred.

[0051] The direct transesterification reaction temperature is not particularly limited as long as it is a temperature at which the high-melting-point glyceride crystallizes. However, a temperature at which the catalytic activity is highest is preferred at the start of the reaction to ensure efficient reaction. Specifically, when sodium methoxide is used, a temperature of 50°C to 120°C is preferred, and when a potassium-sodium alloy is used, a temperature of 25°C to 270°C is preferred. When a chemical catalyst is used, the direct transesterification reaction temperature is preferably set to 0°C to 40°C, more preferably 10°C to 40°C, 5 to 20 minutes after the start of the reaction. In the present disclosure, the final reaction temperature is referred to as the direct transesterification reaction temperature.

[0052] When stirring is performed in the above direct transesterification reaction, from the viewpoint of imparting fluidity to the fat or oil and producing crystals that are easily separable, stirring is preferably performed at a speed of 1000 rpm or less, more preferably 600 rpm or less, and even more preferably 1 to 300 rpm.

[0053] The method for terminating the direct transesterification reaction is not particularly limited as long as the reaction is terminated. In the case of a chemical catalyst, examples include the addition of water or citric acid water.

[0054] In the preparation of the oil phase in the production method, the blended oil may be heated and melted, and then the optional components may be blended into the blended oil, if necessary.

[0055] The preparation of the blended oil in the production method may include subjecting oils and fats containing palm-based oil to a direct interesterification reaction, and then mixing the oils and fats containing palm-based oil after the direct interesterification reaction with a liquid oil.

[0056] In the production method, an emulsion composition may be prepared by adding an aqueous phase to the prepared oil phase and emulsifying the composition, followed by cooling and kneading. The aqueous phase may be prepared by adding water or, if necessary, water-soluble ingredients such as salt, a flavoring agent, or a flavoring material to water and stirring the mixture.

[0057] After the oil phase or the emulsion composition is cooled and kneaded, a tempering treatment may be performed, and storage at an appropriate temperature may also be performed.

[0058] It is preferable to sterilize the oil phase or the emulsion composition before cooling and kneading. Before cooling and kneading the emulsion composition, sterilization may be performed either before or after emulsification. The sterilization method may be a batch method in a tank or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0059] Examples of the apparatus used for the cooling and kneading include cooling equipment or cooling and kneading devices such as a sealed continuous tube cooler, which is a margarine manufacturing machine such as a Votator, Combinator, or Perfector, a plate-type heat exchanger, or a combination of an open diacooler and a Comprector.

[0060] The cooling temperature is preferably 10 to 40°C lower than the melting point of the oil phase, and more preferably 15 to 35°C lower than the melting point of the oil phase. This is to ensure sufficient crystallization of the oil and fat, while efficiently using the cooling costs. Furthermore, if the cooling temperature falls below 0°C, the water in the emulsion may freeze and damage the equipment, so it is preferable not to cool to a temperature below 0°C.

[0061] The tempering treatment is preferably carried out at 15 to 30°C for 10 to 100 hours. The tempering treatment temperature is more preferably 18 to 27°C, and even more preferably 20 to 25°C, because this allows for a sufficient tempering effect and further improved quality. The tempering treatment time is more preferably 18 to 72 hours, and even more preferably 24 to 48 hours, because this allows for a sufficient tempering effect and maintains good productivity. A temperature-controlled cabinet or the like can be used as tempering treatment equipment.

[0062] When tempering is performed, the storage at the appropriate temperature is preferably performed at a temperature lower than the tempering temperature for a specific period of time or longer. The storage temperature is preferably −30 to 25° C., more preferably −20 to 25° C., and even more preferably 0 to 10° C. This is because the storage cost due to cooling and the change in hardness over time can be more effectively suppressed.

[0063] The storage time is preferably 24 hours or more, because this can more effectively suppress changes in hardness over time. The upper limit of the storage time is preferably 2 years from the viewpoint of storage costs, but is not particularly limited to this.

[0064] The plastic oil and fat composition can be used in the production of bread or confectionery by kneading it into bread dough or confectionery dough and then baking it.

[0065] Furthermore, the amount of the plastic oil composition to be blended with bread dough or confectionery dough varies depending on the type of bread dough or confectionery dough to be produced, and other than using the plastic oil composition in the target bread dough or confectionery dough, known ingredients can be used and known blends and methods can be adopted. [Example]

[0066] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0067] The raw materials used in the examples and comparative examples are as follows. 1) Palm Super Olein (Kaneka Corporation) 2) Palm olein (Kaneka Corporation) 3) Rapeseed oil (Kaneka Corporation) 4) Randomly interesterified palm oil (Kaneka Corporation): The preparation method is as shown in Production Example A-4 below. 5) Randomly esterified palm stearin oil (Kaneka Corporation): prepared as described in Production Example A-5 below.

[0068] The ingredients of the bread dough used in the evaluation of workability when kneading into the dough are as follows: 6) "Camellia" by Nisshin Flour Milling Co., Ltd. 7) Yeast food consisting of 20 parts by weight of ammonium chloride (manufactured by BASF Ltd.), 10 parts by weight of calcium carbonate (manufactured by Bihoku Funka Kogyo Co., Ltd.), 15 parts by weight of calcium sulfate (manufactured by Nitto Sulfuric Acid Co., Ltd.), 0.2 parts by weight of α-amylase (manufactured by Shin-Nihon Chemical Industry Co., Ltd. "α-amylase"), 2 parts by weight of magnesium sulfate (manufactured by Mai Chemical Industry Co., Ltd.), 7 parts by weight of calcium dihydrogen phosphate (manufactured by Taihei Chemical Industry Co., Ltd.), and 45.8 parts by weight of corn starch (manufactured by Shikishima Starch Co., Ltd.), based on a total of 100 parts by weight. 8) Kaneka Corporation "East SR" 9) “SS-25” manufactured by Shinka Foods Co., Ltd. 10) “Jane white sugar” manufactured by Toyo Seito Co., Ltd. 11) "Refined Salt" manufactured by the Salt Industry Center, a public interest incorporated foundation 12) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder"

[0069] (Production Example A-1) Preparation of Direct Interesterified Oil A 100% by weight of palm superolein was heated to 90°C and dehydrated under a pressure of 0.1 kPa. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the raw oil, and the mixture was stirred at 100 rpm for 20 minutes. The mixture was then cooled to 35°C and stirred at 35°C for 24 hours to react.

[0070] Next, the mixture was washed with water to deactivate the sodium methoxide. After removing the aqueous layer, the mixture was heated to 90°C, and 1 part by weight of activated clay was added per 100 parts by weight of the oil and fat. The mixture was stirred at 100 rpm for 30 minutes under a reduced pressure of 0.1 kPa. The mixture was then filtered with a filter press at 3.0 MPa to remove the clay. The resulting oil and fat were deodorized by blowing steam into the mixture at 250°C and a pressure of 0.1 kPa for 60 minutes to obtain a direct interesterified oil and fat A.

[0071] (Production Example A-2) Preparation of Direct Interesterified Oil B A mixture of 86% by weight of palm olein and 14% by weight of rapeseed oil was heated to 90°C and dehydrated under a pressure of 0.1 kPa. Then, 0.2 parts by weight of sodium methoxide per 100 parts by weight of the raw oil was added, and the mixture was stirred at 100 rpm for 20 minutes. The mixture was then cooled to 35°C and reacted at 35°C for 24 hours with stirring.

[0072] Next, the mixture was washed with water to deactivate the sodium methoxide. After removing the aqueous layer, the mixture was heated to 90°C, and 1 part by weight of activated clay was added per 100 parts by weight of the oil and fat. The mixture was stirred at 100 rpm for 30 minutes under a reduced pressure of 0.1 kPa. The mixture was then filtered with a filter press at 3.0 MPa to remove the clay. The resulting oil and fat were deodorized by blowing steam into the mixture at 250°C and a pressure of 0.1 kPa for 60 minutes to obtain a direct interesterified oil and fat B.

[0073] (Production Example A-3) Preparation of Direct Interesterified Oil C 100% by weight of palm olein was heated to 90°C and dehydrated under a pressure of 0.1 kPa. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the raw oil, and the mixture was stirred at 100 rpm for 20 minutes. The mixture was then cooled to 35°C and reacted at 35°C for 24 hours with stirring.

[0074] Next, the mixture was washed with water to deactivate the sodium methoxide. After removing the aqueous layer, the mixture was heated to 90°C, and 1 part by weight of activated clay was added per 100 parts by weight of the oil and fat. The mixture was stirred at 100 rpm for 30 minutes under a reduced pressure of 0.1 kPa. The mixture was then filtered with a filter press at 3.0 MPa to remove the clay. The resulting oil and fat were deodorized by blowing steam into the mixture at 250°C and a pressure of 0.1 kPa for 60 minutes to obtain a direct interesterified oil and fat C.

[0075] For each of the oils and fats before the direct interesterification reaction in Production Examples A-1 to A-3, and the direct interesterified oils and fats A, B, and C obtained in Production Examples A-1 to A-3, the SSS content, UUU content, their weight ratio (UUU / SSS), SFC at 10°C, and iodine value measured by the above-mentioned methods, as well as the palm-based oil and fat usage rate, are shown in Tables 1 and 2.

[0076] (Production Example A-4) Preparation of randomly interesterified palm oil 100% by weight of palm oil was heated to 90°C and dehydrated under a pressure of 0.1 kPa. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the raw oil, and the mixture was stirred at 100 rpm for 20 minutes to react.

[0077] Next, the mixture was washed with water to deactivate the sodium methoxide. After removing the aqueous layer, the mixture was heated to 90°C, and 1 part by weight of activated clay was added per 100 parts by weight of the oil and fat. The mixture was stirred at 100 rpm for 30 minutes under a reduced pressure of 0.1 kPa. The mixture was then filtered with a filter press at 3.0 MPa to remove the clay. The resulting oil and fat were deodorized by blowing steam into the mixture at 250°C and a pressure of 0.1 kPa for 60 minutes to obtain a randomly transesterified palm oil.

[0078] (Production Example A-5) Preparation of randomly interesterified palm stearin oil 100% by weight of palm stearin was heated to 90°C and dehydrated under a pressure of 0.1 kPa. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the raw material oil, and the mixture was stirred at 100 rpm for 20 minutes to react.

[0079] Next, the mixture was washed with water to deactivate the sodium methoxide. After removing the aqueous layer, the mixture was heated to 90°C, and 1 part by weight of activated clay was added per 100 parts by weight of the oil and fat. The mixture was stirred at 100 rpm for 30 minutes under a reduced pressure of 0.1 kPa. The mixture was then filtered through a filter press at 3.0 MPa to remove the clay. The resulting oil and fat were deodorized by blowing steam into the mixture at 250°C and a pressure of 0.1 kPa for 60 minutes to obtain a randomly transesterified palm stearin oil and fat.

[0080] [Table 1]

[0081] [Table 2]

[0082] (Production Example B-4) Preparation of Blended Oil (1) According to the formulation in Table 3, 30.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 20.0 wt% of the random interesterified palm oil, 30.0 wt% of rapeseed oil, and 20.0 wt% of palm superolein were mixed together to obtain blended oil (1).

[0083] (Production Example B-5) Preparation of Blend Oil (2) According to the formulation in Table 3, 26.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 16.0 wt% of the random interesterified oil of palm oil, 30.0 wt% of rapeseed oil, and 28.0 wt% of palm superolein were mixed together to obtain blended oil (2).

[0084] (Production Example B-6) Preparation of Blend Oil (3) According to the formulation in Table 3, 58.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 20.0 wt% of the random interesterified oil of palm stearin, and 22.0 wt% of rapeseed oil were mixed to obtain blended oil (3).

[0085] (Production Example B-7) Preparation of Blend Oil (4) According to the formulation in Table 3, 44.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 29.0 wt% of the random interesterified oil of palm stearin, and 27.0 wt% of rapeseed oil were mixed to obtain blended oil (4).

[0086] (Production Example B-8) Preparation of Blend Oil (5) According to the formulation in Table 3, 42.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 30.0 wt% of the random interesterified palm oil, 11.0 wt% of rapeseed oil, and 17.0 wt% of palm superolein were mixed to obtain blended oil (5).

[0087] (Production Example B-9) Preparation of Blend Oil (6) According to the formulation in Table 3, 42.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 30.0 wt% of the random interesterified palm oil, 9.5 wt% of rapeseed oil, and 18.5 wt% of palm superolein were mixed together to obtain blended oil (6).

[0088] (Production Example B-10) Preparation of Blend Oil (7) According to the formulation in Table 3, 50.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 45.0 wt% of rapeseed oil, and 5.0 wt% of palm superolein were mixed to obtain blended oil (7).

[0089] (Production Example B-11) Preparation of Blend Oil (8) According to the formulation in Table 3, 50.0 wt% of the direct interesterified oil A prepared in Production Example A-1, 47.0 wt% of rapeseed oil, and 3.0 wt% of palm superolein were mixed to obtain blended oil (8).

[0090] (Production Example B-12) Preparation of Blend Oil (9) According to the formulation in Table 3, 40.0 wt% of the direct interesterified oil B prepared in Production Example A-2, 25.0 wt% of rapeseed oil, and 35.0 wt% of randomly interesterified palm oil were mixed to obtain blended oil (9).

[0091] (Production Example B-13) Preparation of Blend Oil (10) According to the formulation in Table 3, 40.0 wt% of the direct interesterified oil C prepared in Production Example A-3, 50.0 wt% of rapeseed oil, and 10.0 wt% of randomly interesterified palm oil were mixed to obtain blended oil (10).

[0092] (Production Example B-14) Preparation of Blend Oil (11) According to the formulation in Table 3, 65.0 wt % rapeseed oil, 5.0 wt % randomly interesterified palm oil, and 30.0 wt % randomly interesterified palm stearin were mixed to obtain blended oil (11).

[0093] The blended oils (1) to (11) obtained in Production Examples B-4 to B-14 were measured by the above-mentioned methods to determine the SSS content and UUU content in the triglyceride composition of the entire blended oil, their weight ratio (UUU / SSS), the SSS content and UUU content derived from each direct interesterified oil, SFC at 10°C, and iodine value. The results are also shown in Table 3, along with the usage rate of each palm-based oil and fat and the content of direct interesterified oil.

[0094] [Table 3]

[0095] (Example 1: Method for producing a plastic oil composition) 80% by weight of blended oil (1) was adjusted to 60°C, and 0.4% by weight of soybean lecithin and 0.4% by weight of stearic acid monoglyceride were added, and the mixture was heated to 65°C to completely dissolve the stearic acid monoglyceride to prepare an oil phase. 19.2% by weight of water was then added to the oil phase and stirred to emulsify. The resulting mixture was rapidly cooled and kneaded in a closed continuous tube cooler, and then passed through a molding machine to obtain a plastic oil and fat composition (1).

[0096] (Examples 2 to 6, Comparative Examples 1 to 4, and Reference Example) Plastic oil compositions (1), (3), (5), (7), (9), (10), (2), (4), (6), (8), and (11) were obtained in the same manner as in Example 1, except that the blended oils shown in Table 4 were used instead of blended oil (1).

[0097] [Table 4]

[0098] <Evaluation of plasticity of plastic oil and fat compositions at low and normal temperatures> After preparing the plastic oil and fat compositions, they were stored in a refrigerator at 5°C for one month. Then, the cone penetration values ​​of each plastic oil and fat composition at 10°C and 20°C were measured in accordance with the AOCS official method to evaluate plasticity. The evaluation criteria were as follows. The results are shown in Table 4.

[0099] Cone Penetro value at 10°C ◎: 125 or more and less than 165 〇: 90 or more but less than 125, 165 or more but less than 200 ×: Less than 90 or 200 or more Cone Penetro value at 20°C ◎: 145 or more and less than 235 ○: 100 or more but less than 145, 235 or more but less than 280 ×: Less than 100 or 280 or more

[0100] As shown in Table 4, the plastic oil and fat compositions of Examples 1 to 6 all have good plasticity at both 10°C and 20°C, similar to the plastic oil and fat composition of the Reference Example, which used a large amount of rapeseed oil, and are found to have good plasticity suitable for kneading into bread dough or confectionery dough at both low and room temperature. In contrast, the plastic oil and fat compositions of Comparative Examples 1 to 4 were all too hard at 10°C or too soft at 20°C, and had plasticity not suitable for kneading into bread dough or confectionery dough.

[0101] <Evaluation of workability when kneading plastic fat composition into bread dough> The plastic fat compositions of Examples 5 and 6, which showed particularly good results in terms of corn penetration values ​​at 10 ° C. and 20 ° C., were evaluated for workability when kneaded into dough. Specifically, the ingredients for the sponge dough formulation shown in Table 5 were placed in a vertical bread mixer and mixed at low speed for 3 minutes, then at medium speed for 3 minutes, to obtain a sponge dough at a kneading temperature of 24 ° C. After fermentation at 28 ° C. for 4 hours, the ingredients for the main dough formulation shown in Table 5, except for the plastic fat composition, were placed in a vertical bread mixer and mixed at low speed for 2 minutes, then at medium speed for 5 minutes. Then, the plastic fat composition adjusted to 20 ° C. was added, and the mixture was mixed at low speed for 2 minutes, then at medium speed for 5 minutes, and kneaded to obtain a main dough at a kneading temperature of 27 ° C. Note that the plastic fat composition was stored in a refrigerator at 5 ° C. for 1 month after preparation. The workability when kneading the plastic oil-and-fat composition into the bread dough was evaluated. The evaluation criteria were as follows. The results are shown in Table 6. ◎: Has just the right hardness when kneaded into dough; it is neither too soft nor too hard, allowing for smooth kneading and excellent workability when kneading. ◯: When kneading into the dough, it is slightly soft or slightly hard, but can be kneaded and there is no problem. ×: Too hard to knead into dough, or too soft, making it difficult to work with when kneading

[0102] [Table 5]

[0103] [Table 6]

[0104] As shown in Table 6, both the plastic oil and fat compositions of Examples 5 and 6 had good workability, similar to the plastic oil and fat composition of Reference Example. In particular, the plastic oil and fat composition of Example 5 was superior to the plastic oil and fat composition of Reference Example, which used a large amount of rapeseed oil.

[0105] From the above results, it can be seen that by using a large amount of inexpensive palm-based oil, a plastic oil composition having good plasticity at both low and normal temperatures can be obtained, just as when using a large amount of expensive rapeseed oil.

Claims

1. A plastic oil and fat composition containing 30 to 100% by weight of an oil and fat, In the triglyceride composition of the entire fat or oil, the SSS content is 7 to 15.5% by weight, the UUU content is 25 to 50% by weight, and the UUU content / SSS content (weight ratio) is 2.0 or more, The SFC of the oil or fat at 10 ° C. is 18 to 40%, and A plastic oil and fat composition, wherein the palm-based oil and fat usage rate in the entire oil and fat is 40% by weight or more.

2. The plastic fat composition according to claim 1, wherein the content of the direct interesterified fat is 20 to 80% by weight of the total fats and oils in the plastic fat composition.

3. The plastic oil composition according to claim 2, wherein the palm-based oil content in the direct interesterified oil is 80% by weight or more.

4. The content of SSS derived from direct interesterified fats and oils among the SSS of all fats and oils contained in the plastic fat and oil composition is 40.0% by weight or more, The plastic oil composition according to claim 2 or 3, wherein the content of UUU derived from direct interesterified oils and fats is 12.0% by weight or more of the UUU of all the oils and fats contained in the plastic oil and fat composition.

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