Oil and fat composition and baked food containing oil and fat composition

Abstract

To provide an oil and fat composition exhibiting strong butter-like flavor and taste after reheating, and suppressed in harsh taste of a flavor material having a high acid value obtained by subjecting a food containing milk fat to enzyme treatment, and to provide a baked food containing the oil composition.SOLUTION: An oil-and-fat composition comprising an oil and fat having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30% by mass at 35 °C, and a flavor material which is a lipase-treated product of milk fat and has an acid value of 155 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition that exhibits a strong butter-like aroma and taste after reheating and suppresses the harsh taste of a flavor material with a high acid value obtained by enzymatically treating a food containing milk fat, and to a baked food containing the oil and fat composition. [Background technology]

[0002] Various fat and oil products, such as butter, margarine, fat spreads, and shortening, are used in the production of baked foods such as confectionery and bread. Among these, butter has excellent aroma and flavor, and its use allows for the production of highly palatable baked foods such as confectionery and bread. However, butter is limited in supply and is more expensive to use than common animal and vegetable fats. Furthermore, the temperature range in which it exhibits good plasticity is narrow, posing challenges in terms of physical properties and workability. On the other hand, fat and oil compositions such as margarine, fat spreads, and shortening can broaden the temperature range in which they exhibit good plasticity by adjusting the blend of fats and oils used, thereby improving physical properties and workability. However, they have significantly inferior aroma and flavor compared to butter. Therefore, it is desirable to provide highly palatable baked foods by using an oil and oil composition having a butter-like aroma and flavor as a butter substitute.

[0003] Furthermore, in recent years, there has been an increasing need among consumers to eat baked foods that have a texture and flavor similar to that of freshly baked foods, and methods of reheating baked foods using ovens, microwave ovens, etc. have been practiced in retail stores, restaurants, homes, etc. However, reheating baked foods can result in deterioration in quality, such as a decrease in texture, a change in flavor, or attenuation of flavor, making the quality inferior to that of freshly baked baked foods. Therefore, there is a demand for providing baked foods that have a good texture and excellent flavor even after reheating. For the above reasons, it is desirable to provide baked foods that have a good texture even after reheating and a strong butter-like aroma and flavor.

[0004] In order to produce highly palatable baked foods with an excellent buttery flavor, studies have been conducted to develop fat and oil compositions with a butter-like aroma and taste by incorporating a flavoring ingredient derived from milk fat obtained by enzymatically treating foods containing milk fat, such as butter, butter oil, or cream. For example, Patent Document 1 discloses a method for producing a fat and oil composition with a natural buttery flavor by using, as a flavoring ingredient, a butter-derived ingredient with an acid value of 10 to 40 selected from butter oil obtained by enzymatically treating and decomposing butter oil with lipase, butter obtained by subjecting butter to a Maillard reaction to recover an oil-soluble fraction, and a mixture of these. Patent Document 2 discloses a method for producing a fat and oil composition that maintains a good buttery flavor by hydrolyzing a raw material containing milk fat with lipase and blending the flavoring ingredient with an acid value of 5 to 60 with a fat and oil containing SUS triglycerides and SSU triglycerides in a predetermined ratio.

[0005] Various methods have been investigated to improve the quality of baked foods after reheating. For example, Patent Document 3 discloses that bread can be produced with reduced deterioration in texture and appearance even after microwave heating by adding an oil-in-water emulsion composition containing fats and oils, carbohydrates that are not easily assimilated by yeast or lactic acid bacteria, starch or cellulose, protein, and a thickener.

[0006] Patent Document 4 discloses that a wheat flour-containing food product that suppresses deterioration in texture due to reheating can be produced by carrying out an aging process in which a gelatinized processed product is subjected to an aging treatment to age the starch in the gelatinized processed product, and a dough preparation process in which wheat flour-containing dough is prepared using the aged gelatinized processed product and cereal flours mainly consisting of wheat flour.

[0007] Patent Document 5 discloses that bakery products can be produced that suppress deterioration in flavor and texture when reheated in a microwave oven by using packaging materials with a transmittance of less than 10% in the light wavelength range of 200 to 900 nm and containing 2 to 20,000 ppm of antioxidants.Patent Document 6 discloses that wheat flour-containing foods with good flavor can be produced by adjusting the pH of a fluid dough obtained from a grain flour ingredient mainly containing wheat flour to a range of 3.0 to 5.5 or 8.0 to 10.5, and then readjusting the pH of the dough to a range of 6.0 to 7.5, which suppresses deterioration in texture when reheated. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-4807 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-214155 [Patent Document 3] Japanese Patent Application Publication No. 10-234290 [Patent Document 4] Japanese Patent Application Publication No. 2018-74952 [Patent Document 5] Japanese Patent Application Publication No. 10-84857 [Patent Document 6] Japanese Patent Application Laid-Open No. 2010-187602 Summary of the Invention [Problem to be solved by the invention]

[0009] Patent Documents 1 and 2 show that if the acid value of a flavor material obtained by enzymatically treating a food containing milk fat is low, the butter-like flavor is weak, while if the acid value is high, an astringent taste other than the buttery flavor is generated, making it difficult to obtain a good butter-like flavor. Therefore, currently, oil and fat compositions containing flavor materials with low acid values ​​are used to balance the butter-like flavor and astringent taste, but they have not achieved the development of a strong butter-like aroma and taste. Furthermore, while the methods of Patent Documents 1 and 2 can impart a butter-like flavor to baked foods, they do not have the effect of developing a strong butter-like aroma and taste after reheating the baked foods, and the butter-like aroma and taste of the reheated baked foods are unsatisfactory. While the methods of Patent Documents 3 and 4 can improve the texture of baked foods after reheating, they do not have the effect of developing a strong butter-like aroma and taste after reheating the baked foods. The methods of Patent Documents 5 and 6 can suppress the generation of off-flavors caused by oxidation due to oxygen components and off-flavors caused by alkaline or acidic agents, but they do not have the effect of producing a strong butter-like aroma and taste after reheating baked foods.

[0010] As described above, it is possible to impart a butter-like aroma and taste without reheating, and to suppress the deterioration of texture and the development of off-flavors after reheating, but no method has been found that can produce a strong butter-like aroma and taste after reheating baked foods.

[0011] In view of the current situation, the object of the present invention is to provide an oil and fat composition and a baked food containing the oil composition, which contain a flavor material with a high acid value obtained by enzymatically treating a food containing milk fat in a specific oil and fat, thereby exhibiting a strong butter-like aroma and taste after reheating and suppressing the harsh taste of the flavor material with a high acid value obtained by enzymatically treating a food containing milk fat. [Means for solving the problem]

[0012] As a result of extensive research to solve the above problems, the present inventors have discovered that by adding a flavor ingredient with a high acid value, which is a lipase-treated milk fat, to an oil or fat having a specific solid fat content and lauric acid content at 35°C, it is possible to obtain an oil or fat composition that exhibits a strong butter-like aroma and taste after reheating and that suppresses the harsh taste of a flavor ingredient with a high acid value obtained by enzymatically treating a food containing milk fat, thereby completing the present invention.

[0013] That is, the present invention is the following [1] to [2]. [1] An oil and fat composition comprising an oil and fat having a solid fat content of 2 to 15% at 35°C and a lauric acid content of 4 to 30% by mass, and a flavoring material which is a lipase-treated milk fat and has an acid value of 155 or more. [2] A baked food product containing the oil or fat composition described in [1]. [Effects of the Invention]

[0014] According to the oil and fat composition of the present invention, by incorporating a flavoring material that is a lipase-treated milk fat and has a high acid value into a specific oil and fat, it is possible to provide an oil and fat composition that exhibits a strong butter-like aroma and taste after reheating and that suppresses the harsh taste of a flavoring material with a high acid value that is obtained by enzymatically treating a food containing milk fat, and a baked food containing the oil and fat composition. DETAILED DESCRIPTION OF THE INVENTION

[0015] The oil and fat composition of the present invention is characterized by containing, in an oil and fat having a solid fat content of 2 to 15% at 35° C. and a lauric acid content of 4 to 30% by mass, a flavoring material which is a lipase-treated milk fat and has an acid value of not less than 155. The oil and fat composition of the present invention can exert its effects in any form of margarine, fat spread, or shortening.

[0016] In the present invention, the aroma refers to the butter-like milky aroma felt when a baked food containing the oil and fat composition of the present invention is reheated and eaten before consumption, the astringent taste refers to the complex taste of metallic, sour, and bitter taste felt when a baked food containing the oil and fat composition of the present invention is reheated and eaten, and the taste refers to the rich, butter-like fatty feel felt when a baked food containing the oil and fat composition of the present invention is reheated and eaten.

[0017] The present invention will now be described in further detail.

[0018] [Oils and fats] The fat or oil may be any edible fat or oil, specifically, natural animal or vegetable fat or oil such as beef tallow, lard, fish oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, rice oil, etc., as well as their hardened oils, highly hardened oils, and interesterified oils, and one or more types selected from this group may be used.

[0019] The solid fat content at 35°C of the fats and oils used in the fat and oil composition of the present invention is 2 to 15%, preferably 5 to 12%. Since the temperature inside the human mouth is approximately 35°C, if the solid fat content at 35°C is low, the fats and oils melt easily in the mouth when the baked food is eaten after reheating, and the aroma and taste are easily perceived, but the astringent taste is also easily perceived. On the other hand, if the solid fat content at 35°C is high, the fats and oils melt poorly in the mouth when the baked food is eaten after reheating, and the astringent taste is less perceived, but the aroma and taste are also less perceived. If the solid fat content in the fat and oil at 35°C is less than 2%, the astringent taste is perceived strongly, and if the solid fat content is more than 15%, the aroma and taste are perceived weakly, and the effects of the present invention cannot be achieved.

[0020] The lauric acid content in the oil and fat used in the oil and fat composition of the present invention is 4 to 30% by mass, preferably 6 to 28% by mass. Including a certain amount of lauric acid in the oil and fat improves the meltability of the oil and fat when eating a baked food after reheating, and makes the aroma and taste more noticeable, but also makes the astringent taste more noticeable. If the lauric acid content in the oil and fat is less than 4% by mass, the aroma and taste are less noticeable, while if the lauric acid content in the oil and fat is more than 30% by mass, the astringent taste is strongly perceived, making it impossible to achieve the effects of the present invention. The lauric acid content can be adjusted, for example, by blending lauric oils such as coconut oil and palm kernel oil.

[0021] The solid fat content and fatty acid composition of the oils and fats at 35°C were measured in accordance with the Standard Methods for Analysis of Fats and Oils, "2.2.9-2013 Solid Fat Content (NMR Method)" and "2.4.2.2-2013 Fatty Acid Composition."

[0022] [Flavoring ingredients] The flavoring material of the present invention is a lipase-treated milk fat obtained by using milk fat as the fat and oil raw material. Foods containing milk fat include butter, cheese, fresh cream, milk, buttermilk, and whole milk powder, and at least one selected from this group can be used. Butter is preferred. The milk fat can be used to hydrolyze the fat and oil components extracted from these milk fat-containing foods with lipase. Various enzymes isolated from animals, plants, and microorganisms can be used as lipases. Specific examples include filamentous fungi such as those of the genera Aspergillus, Mucor, and Rhizopus, yeasts such as those of the genus Candida, and oral lipases extracted from the oral secretory glands of goats, goats, and calves. At least one lipase selected from this group can be used. The lipase-treated milk fat of the present invention is a mixture of milk fat and milk fat decomposition products, specifically a mixture of triacylglycerol, diacylglycerol, monoacylglycerol, and fatty acids.

[0023] The method for producing the flavor material is not particularly limited, and it can be produced under conditions such as the optimum temperature and pH that are commonly used depending on the type of lipase. For example, while stirring 100 parts by mass of butter oil, an aqueous lipase solution prepared by dissolving 0.001 to 2 parts by mass of lipase in 1 to 50 parts by mass of water is added, and hydrolysis is carried out at 25°C to 60°C and a pH range of 3.0 to 8.0. After the target acid value is reached, the enzyme is filtered off, an enzyme reaction inhibitor is added, or the enzymatic reaction is stopped by heat treatment, etc., and the water is then removed by drying, centrifugation, etc., to obtain the flavor material of the present invention. The water content of the flavor material of the present invention is preferably 5.0% by mass or less.

[0024] The acid value of the flavor material of the present invention was measured in accordance with the Standard Fats and Oils Analysis Test Method "2.3.1-2013 Acid Value" using lipase-treated milk fat as the measurement target. The acid value of the flavor material of the present invention is 155 or more, preferably 155 or more and 205 or less, more preferably 165 or more and 195 or less, and even more preferably 170 or more and 190 or less. If the acid value of the flavor material is less than 155, the amounts of short-chain fatty acids, medium-chain fatty acids, and long-chain fatty acids that contribute to the development of a butter-like aroma and taste after reheating are small, and the effect of the present invention of developing a strong butter-like aroma and taste after reheating cannot be achieved.

[0025] The flavor material of the present invention preferably has a triacylglycerol content of 25.0% by mass or less and a diacylglycerol content of 15.0% by mass or less. When the triacylglycerol and diacylglycerol contents are as described above, a strong butter-like aroma and taste is exhibited after reheating, and the effect of the present invention of suppressing the harsh taste of a flavor material with a high acid value obtained by enzymatically treating a food containing milk fat can be further enhanced. The triacylglycerol and diacylglycerol contents are values ​​measured using a lipase-treated milk fat as the measurement subject.

[0026] The amount of flavor material added to the oil or fat composition is not particularly limited, but is preferably 0.01 to 1.5 parts by mass relative to 100 parts by mass of the oil or fat. The lower limit of the amount added is more preferably 0.1 part by mass or more. The upper limit of the amount added is more preferably 1 part by mass or less.

[0027] Furthermore, the content of the flavor ingredient in a baked food containing the oil and fat composition of the present invention is preferably such that the amount of flavor ingredient added is 0.00005 to 1.5 parts by mass per 100 parts by mass of cereal flour. The lower limit of the amount added is more preferably 0.0001 part by mass or more, and the upper limit of the amount added is more preferably 1 part by mass or less. By setting the amount within this range, the effects of the present invention can be achieved, that is, a strong butter-like aroma and taste is expressed after reheating and the harsh taste of a flavor ingredient with a high acid value obtained by enzymatically treating a food containing milk fat is suppressed.

[0028] [Oil and fat composition of the present invention] The oil and fat composition of the present invention may be either a form that is composed of an oil phase consisting of oils and oil-soluble components and an aqueous phase consisting of water and water-soluble components, but is substantially free of an aqueous phase (the content of the aqueous phase is 0.5% by mass or less), or a form that is composed of an oil phase and an aqueous phase and contains an aqueous phase. Forms that contain an aqueous phase include water-in-oil and oil-in-water types. When using the oil and fat composition of the present invention, good plasticity and good workability are required, so the water-in-oil type is preferred.

[0029] The content of fats and oils in the fat and oil composition of the present invention is not particularly limited, but is preferably 60% by mass or more, more preferably 80% by mass or more. The content of water in the fat and oil composition of the present invention is not particularly limited, but is preferably 40% by mass or less, more preferably 20% by mass or less.

[0030] The oil and fat composition of the present invention may contain oils and fats having a solid fat content of 2 to 15% at 35°C and a lauric acid content of 4 to 30% by mass, a flavoring material which is a lipase-treated milk fat and has an acid value of 155 or more, as well as emulsifiers, antioxidants, animal and plant proteins, milk, dairy products, starch, sugars, salts, thickening polysaccharides, acidulants, enzymes, stabilizers such as pH adjusters, spices, flavoring materials, flavors, and other raw materials within ranges that do not impair the effects of the present invention.

[0031] The method for producing the oil-and-fat composition of the present invention is not particularly limited, and can be produced by known methods. For example, if the oil-and-fat composition contains an aqueous phase and is a water-in-oil type, it can be obtained by appropriately heating and mixing the oil phase and the aqueous phase using the above-mentioned oil and fat to emulsify, followed by rapid cooling and kneading using a cooling mixer such as a combinator, perfector, or votator. If the oil-and-water composition contains an aqueous phase and is a water-in-oil type, it can be obtained by appropriately heating and mixing the oil phase and the aqueous phase using the above-mentioned oil and fat to emulsify, followed by homogenization using a homogenizer or other homogenizer, followed by cooling. If the oil-and-fat composition does not contain an aqueous phase, it can be obtained by heating the oil phase using the above-mentioned oil and fat, followed by rapid cooling and kneading using a cooling mixer such as a combinator, perfector, or votator, and optionally tempering. The shape of the oil-and-fat composition of the present invention is not particularly limited.

[0032] [Baked food containing the oil and fat composition of the present invention] The baked food of the present invention is obtained by heating a flour dough containing flour and the oil and fat composition of the present invention to 90°C or higher in an oven, fryer, steamer, or the like. Preferably, the amount of flour in the dough is 10 to 80% by mass, and the amount of the oil and fat composition in the flour dough is 0.25 to 40% by mass. Examples of flour suitable for producing baked foods using the oil and fat composition of the present invention include wheat flour, rice flour, barley flour, and rye flour. Examples of baked foods containing the oil and fat composition of the present invention include breads such as white bread, table rolls, sweet buns, cooked bread, French bread, and rye bread; pastries such as pies, Danish pastries, and croissants; yeast confectioneries such as stollen, panettone, and donuts; and baked goods such as pound cake, cookies, financiers, sponge cakes, muffins, Baumkuchen, chiffon cakes, castella cakes, dorayaki, baked manju, momiji manju, pancakes, scones, madeleines, waffles, butter cakes, and sablés. However, the baked food containing the oil and fat composition of the present invention is not limited to the above. [Example]

[0033] The present invention will be described in more detail below. The oil and fat composition of the present invention is not limited to the following examples. The blending amounts and blending ratios are based on mass.

[0034] (Flavoring material production) Flavoring materials A to G were produced by the following method.

[0035] An aqueous lipase solution prepared by dissolving 1.0 g of lipase (Amano Enzyme's Lipase AY "Amano" 30SD) in 26.5 g of water was added to 70.0 g of melted butter oil (Takaho Pharmaceutical Co., Ltd.: Pure Cow GHEE 13 kg). The mixture was heated to 45°C and stirred with a stirrer. After the target acid value was reached, the mixture was heated to 85°C for 30 minutes to inactivate the lipase, and the aqueous phase was removed by centrifugation to produce flavor materials A to E (flavor material A: acid value 180, flavor material B: acid value 205, flavor material C: acid value 155, flavor material D: acid value 140, flavor material E: acid value 70).

[0036] Flavor material F uses palm oil instead of butter oil as the oil raw material, and flavor material G uses coconut oil instead of butter oil as the oil raw material.Flavor material F and flavor material G (flavor material F: acid value 180, flavor material G: acid value 180) were produced by performing the same processing as flavor materials A to E. The moisture content of the flavor materials A to G obtained above was 5.0% by mass or less.

[0037] The acid value of the flavor material obtained above was measured in accordance with the Standard Method for Analysis of Fats and Oils "2.3.1-2013 Acid Value."

[0038] The fatty acid compositions (mass%) of the butter oil, palm oil, and coconut oil used as the oil and fat raw materials in the production of flavor materials A to G are shown in Table 1. The fatty acid compositions were measured in accordance with the Standard Method for the Analysis of Fats and Oils, "2.4.2.2-2013 Fatty Acid Composition."

[0039] [Table 1]

[0040] The triacylglycerol content of flavor material A, flavor material B, and flavor material C was 25.0% by mass or less, and the diacylglycerol content was 15.0% by mass or less.

[0041] (Oil and fat production) The raw material fats and oils were mixed in the blending ratios shown in Tables 2 and 3 to obtain the fats and oils of Examples 1 to 10 and Comparative Examples 1 to 9.

[0042] The solid fat content and fatty acid composition of the oils and fats obtained above at 35°C were measured in accordance with the Standard Fats and Oils Analysis Test Methods "2.2.9-2013 Solid fat content (NMR method)" and "2.4.2.2-2013 Fatty acid composition."

[0043] (Production of oil and fat composition) In Example 1, 2 g of monoglycerin mono-fatty acid ester ("Emulgy MP" (monoglycerin mono-fatty acid ester), Riken Vitamin Co., Ltd.), 0.5 g of soybean lecithin ("Lecithin FA" (soybean lecithin), J-Oil Mills Co., Ltd.), and 5.0 g of flavor ingredient A were added to 830 g of a mixture of the raw oils and fats shown in Table 2, and the mixture was heated to 70°C to form an oil phase. To this oil phase, an aqueous phase prepared by dissolving 12 g of salt in 150.5 g of water was added, and the mixture was emulsified by stirring with a propeller stirrer while heating to 70°C. The mixture was rapidly cooled and mixed in a combinator to obtain margarine as an oil and fat composition.

[0044] Examples 2 to 9 and Comparative Examples 1 to 9 were produced in the same manner as above, according to the blending ratios shown in Tables 2 and 3. In Comparative Example 1, margarine was produced in the same manner as above, except that no flavoring material was added.

[0045] In Example 10, 2 g of monoglycerin mono-fatty acid ester, 0.5 g of soybean lecithin, and 5.0 g of flavor material A were added to 992.5 g of oil and fat mixed with the raw oils and fats shown in Table 2, and the oil phase heated to 70°C was rapidly cooled and mixed in a combinator to obtain a shortening as an oil and fat composition.

[0046] (Butter roll manufacturing) Using the oil and fat compositions of Examples 1 to 10 and Comparative Examples 1 to 9, butter rolls were produced according to the following formulation and method. Butter roll production method: The ingredients for the sponge dough were added to a mixer bowl and mixed at low speed for 2 minutes and medium-high speed for 2 minutes, yielding a dough with a kneading temperature of 26°C. The ingredients for the sponge dough and the main dough (excluding the oil and fat composition), which had been fermented at 28°C for 2 hours, were added to a mixer bowl and mixed at low speed for 2 minutes and medium-high speed for 5 minutes. After that, the oil and fat composition was added and mixed at low speed for 3 minutes and medium-high speed for 3 minutes, yielding a dough with a kneading temperature of 28°C. After fermenting for 30 minutes at 28°C, the mixture was divided into 35g portions, rested for 30 minutes, and then shaped. The dough was placed on an iron plate and subjected to a final fermentation for 50 minutes in a proofer at 35°C and 75% humidity. After the final fermentation, the mixture was baked in an oven with an upper heat of 205°C and a lower heat of 200°C for 8 minutes to yield a butter roll. After baking, the mixture was left at room temperature for 40 minutes, then placed in a plastic bag and stored at 25°C for 2 days. The butter rolls stored at 25°C for two days were reheated (BALMUDA steam toaster, conditions: 200°C, 2 minutes) and left at room temperature for two minutes, and then used to evaluate the aroma, astringency, and taste.

[0047] Butter Roll Ingredients: [Sponge dough] Strong flour 70 parts by mass Yeast 3 parts by weight Yeast food 0.1 parts by mass Water 42 parts by mass [Material fabric] Strong flour 10 parts by mass 20 parts by weight of plain flour 14 parts by mass of white sugar Salt 1.7 parts by mass Skim milk powder 3 parts by mass 12 parts by weight of whole eggs 8 parts by mass of water Oil and fat composition 14 parts by mass

[0048] (Financier production) Using the oil and fat compositions of Examples 1 to 10 and Comparative Examples 1 to 9, financiers were prepared according to the following formulation and method. Financier preparation method: Egg whites and powdered sugar were added to a Hobart mixer and mixed at first speed for 2 minutes. Then, sieved soft flour, almond powder, salt, and baking powder were added and mixed at first speed for 1 minute. The oil and fat composition, which had been kept at 60°C and dissolved, was added and mixed at first speed for 1 minute to obtain a financier dough. The resulting financier dough was divided into 35g portions, placed in a deep financier mold, and baked in an oven with an upper heat of 200°C and a lower heat of 150°C for 12 minutes to obtain financiers. After baking, the financiers were left at room temperature for 40 minutes, then placed in a plastic bag and stored at 25°C for 2 days. The financiers stored at 25°C for 2 days were reheated (BALMUDA steam toaster, conditions: 200°C, 2 minutes), and left at room temperature for 2 minutes. The financiers were then used to evaluate aroma, astringency, and taste.

[0049] Financier recipe: [Financier dough] Egg white 100 parts by mass Powdered sugar 100 parts by mass 50 parts by weight of plain flour 50 parts almond flour Salt 0.2 parts by mass Baking powder 1 part by weight Oil composition 100 parts by mass

[0050] (Evaluation of baked foods (butter rolls, financiers) after reheating) A panel of 20 people smelled the aroma of the butter rolls and financiers of the Examples and Comparative Examples after reheating at room temperature and rated them for "aroma" according to the following criteria. They also tasted the baked foods (butter rolls and financiers) of the Examples and Comparative Examples after reheating and rated them for "bitterness" and "taste" according to the following criteria.

[0051] [scent] A sensory evaluation was carried out by 20 panelists, and baked foods (butter roll, financier) containing the oil and fat composition of Comparative Example 1 without adding a flavoring material after reheating were used as controls. The scores were scored according to the following criteria, and the average value was rounded to one decimal place and evaluated as a score. The evaluation results are shown in the "Aroma" column at the bottom of Tables 2 and 3. <Grading criteria> 4 points: Compared to the control, there is a stronger buttery, milky aroma. 3 points: Compared to the control, there is a milky, buttery aroma. 2 points: Compared to the control, the buttery milky aroma is weaker. 1 point: As with the control, there is no buttery, milky aroma. <Evaluation criteria> ◎:3.5~4.0 points 〇:3.0~3.4 points △:2.0~2.9 points ×:1.0~1.9 points The fragrance was evaluated as passing with ◎ and ◯, and failing with △ and ×.

[0052] [Bitter taste] A sensory evaluation was conducted by 20 panelists, and baked foods (butter roll, financier) containing the oil and fat composition of Comparative Example 1 without adding a flavoring material after reheating were used as controls. The scores were scored according to the following criteria, and the average value was rounded to one decimal place and evaluated as a score. The evaluation results are shown in the "Astringency" column at the bottom of Tables 2 and 3. <Grading criteria> 4 points: As with the control, the complex metallic, sour, and bitter tastes of the flavoring ingredients are not perceived. 3 points: Compared to the control, the flavor ingredients have a subtle complex taste of metallic, sour, and bitter flavors. 2 points: Compared to the control, the flavor ingredients have a complex metallic, sour, and bitter taste. 1 point: Compared to the control, the complex metallic, sour, and bitter taste of the flavoring ingredients is perceived as stronger. <Evaluation criteria> ◎:3.5~4.0 points 〇:3.0~3.4 points △:2.0~2.9 points ×:1.0~1.9 points The astringency was evaluated as ⊚ and ◯, respectively, and as △ and ×, respectively.

[0053] [Taste] A sensory evaluation was carried out by 20 panelists, and baked foods (butter roll, financier) containing the oil and fat composition of Comparative Example 1 without adding a flavoring material after reheating were used as controls. The scores were scored according to the following criteria, and the average value was rounded to one decimal place and evaluated as a score. The evaluation results are shown in the "Taste" column at the bottom of Tables 2 and 3. <Grading criteria> 4 points: Compared to the control, there is a stronger sense of rich, buttery fat. 3 points: Compared to the control, it has a rich, buttery fat taste. 2 points: Compared to the control, the rich, buttery fat taste was felt to be weaker. 1 point: Like the control, there is no rich, buttery fat feeling. <Evaluation criteria> ◎:3.5~4.0 points 〇:3.0~3.4 points △:2.0~2.9 points ×:1.0~1.9 points The taste was evaluated as passing with ◎ and ◯, and failing with △ and ×.

[0054] [Table 2]

[0055] [Table 3]

[0056] Tables 2 and 3 show that the harsh taste of the flavoring ingredients was suppressed and the butter-like aroma and butter-like taste were strong in Examples 1 to 10. On the other hand, Comparative Examples 1 to 9 were poorly rated for either the butter-like aroma, the harsh taste of the flavoring ingredients, or the butter-like taste.

Claims

1. The oil and fat composition contains an oil and fat having a solid fat content of 2 to 15% at 35°C and a lauric acid content of 4 to 30% by mass, and a flavoring material which is a lipase-treated milk fat and has an acid value of 155 or more.

2. A baked food product comprising the oil or fat composition according to claim 1.

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