Plastic oil and fat composition for mixing

Abstract

To provide an inexpensive plastic fat composition for kneading that has good workability over a wide temperature range and produces confectionery and bread with a good melt-in-the-mouth texture and a moist consistency when used in such products. [Solution] A plastic oil composition for kneading, comprising 60-95% by weight of transesterified palm oil in the total oil composition, and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids constituting the oil.

Description

Technical Field

[0001] The present invention relates to a plasticizable oil and fat composition for kneading that can be suitably used for confectionery and bread making, and a method for producing the same.

Background Art

[0002] Plasticizable oil and fat compositions such as margarine and shortening for kneading used in confectionery and bread making are required to be excellent in workability such as kneadability and dispersibility into a uniform dough. The melt-in-the-mouth and moist texture of confectionery and bread obtained by excellent workability are also good. Plasticizable oil and fat compositions for kneading are usually stored refrigerated, but if used at low temperature, the oil and fat are hard and the kneadability is not sufficient, so the workability is inferior and the texture also deteriorates. Therefore, plasticizable oil and fat compositions for kneading are temperature-controlled before use to improve workability during dough preparation. However, if the temperature is too high, the oil and fat become too soft and it becomes difficult to knead into the dough, leading to a deterioration in the quality of confectionery and bread. Therefore, temperature control within a limited temperature range is required, and temperature control also takes time, leading to a decrease in production efficiency.

[0003] Therefore, usually, processed oils and fats such as fractionated oils and hydrogenated oils, and oils and fats that are liquid at room temperature are used as raw materials, but the raw material costs of these oils and fats increase. Palm oil is an inexpensive raw material oil, but SUS (triglyceride in which saturated fatty acids with 16 or more carbon atoms are bonded to the 1st and 3rd positions and an unsaturated fatty acid with 16 or more carbon atoms is bonded to the 2nd position) contained in palm oil triglyceride at about 38% by weight has slow crystallization. Therefore, if palm oil is used as it is as a raw material for a plasticizable oil and fat composition for kneading, the product has very brittle and hard physical properties and is difficult to use as a raw material oil and fat for a plasticizable oil and fat composition for kneading.

[0004] Patent Document 1 discloses an edible oil composition that primarily uses palm oil and maintains consistent physical properties and functions over a wide temperature range even with a reduced amount of lauric-based oils. This composition is characterized by containing (A) 15-45% by mass of transesterified oil with an iodine value of 55-90 obtained by transesterifying fractionated palm oil, (B) 1-10% by mass of palm stearin and / or transesterified oil of palm stearin, and (C) 0.5-4% by mass of highly hydrogenated oil, with the remainder being an oil selected from vegetable oils, and food products such as bread and baked goods using this composition that have a good texture. However, because it contains a large amount of highly processed and expensive raw oils other than palm oil, it cannot be said to be inexpensive. Furthermore, because the composition is mainly palm oil, the chain lengths of the constituent fatty acids in the oils used are similar, and there are few types of fatty acids, so the workability over a wide temperature range is not satisfactory, and there is room for improvement. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2013-183652 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide an inexpensive plastic fat composition for kneading that has good workability over a wide temperature range and, when used in confectionery or bread, produces confectionery or bread with a good melt-in-the-mouth texture and a moist texture. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors of the present invention have found that a plastic oil composition for kneading, which contains a specific amount of transesterified palm oil in the overall oil and a specific amount of oil containing lauric acid and unsaturated fatty acids in the overall fatty acids of the oil, has good workability over a wide temperature range and produces confectionery and bread that melts in the mouth and has a moist texture, thus completing the present invention.

[0008] That is, the first aspect of the present invention relates to a plastic fat composition for kneading, wherein the total fat content of the plastic fat composition for kneading contains 60 to 95% by weight of transesterified palm oil, and 5 to 30% by weight of a fat containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids. The plastic fat composition for kneading may also contain 0.05 to 5 parts by weight of sorbitan fatty acid ester containing 50% or more by weight of unsaturated fatty acids in its constituent fatty acids, per 100 parts by weight of fat in the plastic fat composition for kneading. The second aspect of the present invention relates to confectionery or bread using the plastic fat composition for kneading. The third aspect of the present invention relates to a method for producing a water-in-oil emulsion plastic oil composition for kneading, comprising an oil phase of 60-99.5% by weight and an aqueous phase of 0.5-40% by weight, comprising: preparing an oil phase by melting at 65-80°C an oil containing 60-95% by weight of transesterified palm oil and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids of the oil; preparing an aqueous phase at 65-70°C so that the total plastic oil composition for kneading contains 0.5-40% by weight of water; mixing the oil phase and the aqueous phase and emulsifying them to obtain an emulsion; and rapidly cooling and kneading the emulsion. The fourth aspect of the present invention relates to a method for producing a plastic oil composition for kneading that does not have an aqueous phase, comprising: preparing an oil phase by melting an oil containing 60 to 95% by weight of transesterified palm oil and 5 to 30% by weight of an oil containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids constituting the oil at 65 to 80°C; and rapidly cooling and kneading the oil phase. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an inexpensive plastic fat composition for kneading that has good workability over a wide temperature range and produces confectionery and bread with a good melt-in-the-mouth texture and a moist consistency when used in such products. [Modes for carrying out the invention]

[0010] One embodiment of the present invention will be described in more detail below. The plastic oil composition for kneading of this embodiment is characterized by containing specific amounts of transesterified palm oil and oil containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total amount of fatty acids constituting the oil. In the overall plastic oil composition for kneading, the oil content is 100 to 60% by weight and the water content is 0 to 40% by weight, and except for the case where the water content is 0% by weight, it is a water-in-oil emulsion oil composition.

[0011] The aforementioned transesterified palm oil refers to oils and fats obtained by transesterifying unfractionated palm oil, and equivalent products thereof. Unfractionated palm oil has the advantage of lower manufacturing costs. The transesterification can be carried out according to conventional methods. Any type of catalyst used in food applications can be used as a catalyst for the transesterification, such as sodium methylate or lipase.

[0012] The equivalent of the oil and fat obtained by transesterifying unfractionated palm oil refers to an oil and fat obtained by appropriately mixing fractionated palm oil with other oils and fats (e.g., lard) to prepare an oil and fat having the same fatty acid composition as unfractionated palm oil, and then transesterifying that oil and fat. Here, the fatty acid composition equivalent to that of unsegmented palm oil is roughly as follows: lauric acid 0.0-0.5% by weight, myristic acid 0.9-1.5% by weight, palmitic acid 39.2-45.8% by weight, palmitoleic acid 0.0-0.4% by weight, stearic acid 3.7-5.1% by weight, oleic acid 37.4-44.1% by weight, linoleic acid 8.7-12.5% ​​by weight, linolenic acid 0.0-0.6% by weight, and arachidic acid 0.0-0.5% by weight (Source: Malaysian Standard MS814:2007 (Table 1)).

[0013] The content of the transesterified palm oil is preferably 60 to 95% by weight of the total oils in the plasticized oil composition for kneading, more preferably 65 to 90% by weight, and even more preferably 70 to 85% by weight. If the content is less than 60% by weight, the operating temperature range in which good extensibility is observed will be narrowed, plasticity will be poor and workability will be reduced, or the melt-in-the-mouth texture and moistness of the finished confectionery or bread may be inferior. If the content exceeds 95% by weight, it may become brittle and workability may be reduced.

[0014] The oils and fats that contain 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids constituting the oils and fats described above are not particularly limited in terms of the oils and fats used as long as they satisfy the above composition, however, it is preferable to use oils and fats obtained by transesterification of palm oils and lauric oils, as this makes it easier to prepare the above composition. The oils and fats obtained by transesterification of palm oils and lauric oils preferably contain 45-80% by weight of palm oils and 15-35% by weight of lauric oils in the total oil and fat. Examples of lauric oils include coconut oil, palm kernel oil, and fractionated oils, hydrogenated oils, or transesterified oils of these oils and fats. Examples of palm oils include unrefined palm oil, refined palm oil, and fractionated palm oils such as palm olein, palm mid-fraction, and palm stearin, as well as hydrogenated oils and transesterified oils of these.

[0015] The content of the oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids that make up the oil is preferably 5-30% by weight of the total oil in the plastic oil composition for kneading, more preferably 10-25% by weight, and even more preferably 15-20% by weight. If the content is less than 5% by weight, the operating temperature range in which good extensibility is observed may be narrowed, or the plasticity may deteriorate, reducing workability. If it exceeds 30% by weight, it may become brittle, reducing workability, or the melt-in-the-mouth quality and moist texture of the finished confectionery or bread may be inferior.

[0016] The plastic oil composition for kneading in this embodiment preferably contains 0.05 to 5 parts by weight of sorbitan fatty acid ester containing 50% or more by weight of unsaturated fatty acids in its constituent fatty acids, per 100 parts by weight of oil, from the viewpoint of obtaining even better workability over a wide temperature range. The content of unsaturated fatty acids in the constituent fatty acids is more preferably 60% or more by weight, even more preferably 70% or more by weight, and particularly preferably 85% or more by weight. Here, the sorbitan fatty acid ester is an ester of sorbitan and fatty acids, and is usually an ester in which 1 to 3 fatty acids are bonded to one molecule of sorbitan. The content of the sorbitan fatty acid ester is more preferably 0.07 to 3 parts by weight, and even more preferably 0.1 to 1.5 parts by weight.

[0017] The oils in the aforementioned plasticized oil composition for kneading may contain, to the extent that they do not impair the effects of the present invention, transesterified palm oil, and oils other than those containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids constituting the oils, lipophilic emulsifiers other than sorbitan fatty acid esters containing 50% by weight or more of unsaturated fatty acids in the constituent fatty acids, lipophilic fragrances, lipophilic antioxidants, etc.

[0018] Examples of oils other than the transesterified palm oil and oils containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids that make up the oil include vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, safflower oil, and cottonseed oil, or animal oils such as milk fat, lard, beef tallow, and fish oil, as well as oils that have been appropriately processed using methods such as hydrogenation and fractionation, and oils obtained by transesterifying these oils excluding palm oil. The content of oils other than the transesterified palm oil and oils containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids that make up the oil is preferably 35% by weight or less, more preferably 20% by weight or less, even more preferably 15% by weight or less, particularly preferably 10% by weight or less, and most preferably not contained at all, in the total oils in the plasticized oil composition for kneading.

[0019] Lipophilic emulsifiers other than sorbitan fatty acid esters containing 50% or more by weight of unsaturated fatty acids in the constituent fatty acids are emulsifiers with an HLB of approximately 0 to 8, and examples include monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, monoglyceride derivatives to which organic acids are bonded, condensed ricinolein fatty acid esters, sorbitan fatty acid esters with an unsaturated fatty acid content of less than 50% by weight in the constituent fatty acids, sucrose fatty acid esters, soy lecithin, egg yolk lecithin, rice oil lecithin, etc., and at least one selected from this group can be used. The monoglyceride derivatives to which organic acids are bonded refer to monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride, and specific examples include acetate fatty acid monoglycerides, lactic acid fatty acid monoglycerides, citrate fatty acid monoglycerides, diacetyltartrate fatty acid monoglycerides, succinic acid fatty acid monoglycerides, etc. Furthermore, the degree of lipophilicity is not determined solely by the HLB mentioned above; it can be distinguished by whether or not it dissolves in the oil phase. If an emulsifier is present in a dispersed state without dissolving, it will become cloudy due to the oil and fat, making it visible.

[0020] The content of the lipophilic emulsifier is preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight, and even more preferably 0.15 to 0.5% by weight, of the total amount of oils and fats in the plastic oil and fat composition for kneading.

[0021] Examples of the lipophilic flavor include butter flavor, milk flavor, and cream flavor. The content of the lipophilic flavor is preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.2% by weight, of the total fats and oils in the plastic fat and oil composition for kneading.

[0022] Examples of the lipophilic antioxidant include tocopherol, β-carotene, and rutin. The content of the lipophilic antioxidant is preferably 0.001 to 0.5% by weight, and more preferably 0.005 to 0.2% by weight, of the total amount of oils and fats in the plastic oil and fat composition for kneading.

[0023] When the kneading plastic fat composition of the present embodiment is a water-in-oil emulsion fat composition, the aqueous phase can contain, in addition to the water, water-soluble raw materials as needed. Examples include hydrophilic emulsifiers, seasonings, milk raw materials, saccharides, thickening stabilizers, sweeteners, food materials, hydrophilic flavorings, hydrophilic antioxidants, and the like.

[0024] The hydrophilic emulsifier may be an emulsifier with an HLB of approximately 7 to 20. Examples include synthetic emulsifiers such as polyglycerol fatty acid esters, monoglyceride derivatives bonded with organic acids, sucrose fatty acid esters, polysorbates, and emulsifiers that are not synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membranes. At least one selected from these groups can be used. Note that the degree of hydrophilicity is not determined solely by the HLB. It can be distinguished according to whether it dissolves in the aqueous phase. If an emulsifier that does not dissolve but is in a dispersed state is included, turbidity will appear in the aqueous phase and can be visually recognized.

[0025] The content of the hydrophilic emulsifier is preferably 2% by weight or less, more preferably 1% by weight or less, and still more preferably 0.5% by weight or less in the whole kneading plastic fat composition. If the content of the hydrophilic emulsifier exceeds 2% by weight, off-flavors or off-odors may be felt.

[0026] Examples of the seasoning include table salt, potassium chloride, and the like. The content of the seasoning is preferably 2% by weight or less, more preferably 1% by weight or less, still more preferably 0.5% by weight or less, and particularly preferably not contained in the whole kneading plastic fat composition. If the content of the seasoning exceeds 2% by weight, the saltiness may be felt too strongly.

[0027] Examples of the dairy raw materials include skim milk powder, whole milk powder, buttermilk powder, raw milk, milk, cream, skim milk, buttermilk, whey protein, casein protein, whey minerals, sweetened condensed milk, unsweetened condensed milk, and cheese, and at least one selected from this group can be used. The content of the dairy raw materials is preferably 0.1 to 15% by weight of the total plastic fat composition for kneading, more preferably 0.5 to 10% by weight, and even more preferably 1 to 5% by weight.

[0028] Examples of the aforementioned sugars include sucrose, fructose, glucose, starch syrup, lactose, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide, theandeoligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinitol, xylitol, lactitol, etc.), and sugar-bonded starch syrup, and at least one selected from this group can be used. The content of the aforementioned sugars is preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less, in terms of solid content, in the entire plastic fat composition for kneading. If the content of the aforementioned sugars exceeds 10% by weight, the sweetness may be perceived as too strong.

[0029] Examples of the thickening and stabilizing agents include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid derivatives, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, etc., and at least one selected from this group can be used. The content of the stabilizer is preferably 3% by weight or less, more preferably 2% by weight or less, and even more preferably 1% by weight or less, in the total plastic fat composition for kneading.

[0030] Examples of the sweeteners include sweetening components such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, and stevia powder, and at least one selected from this group can be used. The content of the sweetener is preferably 1% by weight or less, more preferably 0.5% by weight or less, and even more preferably 0.1% by weight or less, in the total plastic fat composition for kneading. If the content of the sweetener exceeds 1% by weight, the sweetness may be perceived as too strong.

[0031] Examples of the aforementioned food ingredients include fruits, fruit juices, cocoa mass, cocoa powder, coffee, nut paste, spices, grains, beans, vegetables, eggs, and various egg products. The content of the aforementioned food ingredients is preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less, in the total amount of the plastic fat composition for kneading.

[0032] Examples of the hydrophilic flavor include butter flavor, milk flavor, and cream flavor. The content of the hydrophilic flavor is preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.2% by weight, of the total plastic fat composition for kneading.

[0033] Examples of the hydrophilic antioxidant include tea extract (catechin, etc.), water-soluble rutin, and bayberry extract. The content of the hydrophilic antioxidant is preferably 0.5% by weight or less, more preferably 0.2% by weight or less, and even more preferably 0.1% by weight or less, in the total amount of the plastic oil and fat composition for kneading.

[0034] The plastic oil and fat composition for kneading in this embodiment includes cases where it is a water-in-oil emulsion plastic oil and fat composition for kneading, and cases where it is a plastic oil and fat composition for kneading that does not have an aqueous phase. Specifically, the manufacturing methods for each are as follows.

[0035] [Method for producing a plasticized oil and fat composition for kneading into water-in-oil emulsions] An oil phase is prepared by melting an oil at 65-80°C, containing 60-95% by weight of transesterified palm oil and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids of the oil at 65-80°C, and mixing in lipophilic raw materials as needed. Meanwhile, an aqueous phase is prepared at 65-70°C, containing 0.5-40% by weight of water and, as needed, hydrophilic raw materials in the total plastic oil composition for kneading. A water-in-oil emulsion plastic oil composition for kneading can be produced by a method that includes mixing the oil phase and the aqueous phase, emulsifying to obtain an emulsion, and rapidly cooling and kneading the emulsion.

[0036] The cooling rate conditions in the rapid cooling and kneading process are preferably -0.5°C / min or higher, more preferably -5°C / min or higher, even more preferably -10°C / min or higher, particularly preferably -20°C / min or higher, and most preferably -30°C / min or higher. In this case, rapid cooling is preferred over slow cooling.

[0037] Cooling equipment can include closed-type continuous tube coolers, such as margarine manufacturing machines like bottlers, combinators, and perfectors, plate heat exchangers, and open-type diacoolers and compressors. Furthermore, it is desirable to sterilize the prepared aqueous phase or emulsified emulsion. The sterilization method can be a batch system in a tank or a continuous system using a plate heat exchanger or scrape-type heat exchanger.

[0038] In the method for producing a plastic fat composition for kneading into water-in-oil emulsions, a tempering treatment may be performed further, provided that the effects of the present invention are not impaired. The tempering treatment can be performed after the rapid cooling and kneading described above. Tempering refers to the operation of generating crystal nuclei for stable crystals in fats and oils in a molten oily food product. The conditions for tempering may be, for example, a temperature 4 to 8°C lower than the rising melting point of the fats and oils for 10 to 72 hours.

[0039] The resulting water-in-oil emulsion plastic fat composition for kneading consists of 60-99.5% by weight of the oil phase and 0.5-40% by weight of the water phase. It is characterized by good workability over a wide temperature range and by producing confectionery and bread that melts easily in the mouth and have a moist texture.

[0040] [Method for producing a plastic oil and fat composition for kneading that does not have an aqueous phase] A plastic oil composition for kneading without an aqueous phase can be produced by a method that involves melting an oil at 65-80°C, where the oil contains 60-95% by weight of transesterified palm oil and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids of the oil, and then mixing in lipophilic raw materials as needed to prepare an oil phase, and then rapidly cooling and kneading the oil phase.

[0041] In the method for producing a plastic oil composition for kneading that does not have an aqueous phase, further tempering treatment can be performed as long as the effects of the present invention are not impaired. The tempering treatment can be performed after the rapid cooling and kneading described above.

[0042] The cooling rate conditions, cooling equipment, and tempering conditions in the rapid cooling and kneading process are the same as those for the plastic oil composition for kneading in the water-in-oil emulsion described above.

[0043] The resulting aqueous-phase-free plastic fat composition for kneading is characterized by good workability over a wide temperature range, and when used in confectionery or bread, it produces sweets and bread with a good melt-in-the-mouth texture and a moist consistency.

[0044] Furthermore, the aforementioned plastic fat composition for kneading that does not contain an aqueous phase refers to shortening, which, according to the Japanese Agricultural Standards, is defined as "a solid or liquid substance manufactured using edible oils and fats (excluding flavored edible oils as defined in JAS 0523 3.18; the same applies hereinafter) as a raw material, to which processing properties such as plasticity and emulsification have been imparted (excluding refined lard)," and is defined as having a water content of 0.5% by weight or less.

[0045] The plastic fat composition for kneading according to this embodiment is used for kneading into confectionery or bread dough.

[0046] [Sweets] The amount of the aforementioned plastic fat composition for kneading into the confectionery dough varies depending on the type of confectionery, but generally, it is preferably 18 to 600 parts by weight, more preferably 30 to 400 parts by weight, even more preferably 35 to 290 parts by weight, and particularly preferably 40 to 180 parts by weight per 100 parts by weight of flour (dry weight) in the confectionery dough. If the amount is less than 18 parts by weight, the extensibility of the dough may be poor and workability may be reduced. If the amount is more than 600 parts by weight, the dough may become sagging during preparation, reducing workability, or oil may seep out of the confectionery after baking. Examples of the aforementioned confectionery include cookies, biscuits, crackers, pretzels, butter cakes, and sponge cakes.

[0047] [bread] The amount of the aforementioned plastic fat composition for kneading into the bread dough varies depending on the type of bread, but generally, 5 to 25 parts by weight, and more preferably 10 to 20 parts by weight, is preferred per 100 parts by weight of flour (dry weight) in the bread dough. If the amount is outside this range, the melt-in-the-mouth texture and moistness of the bread may be inferior. Examples of the aforementioned bread include white bread, sweet breads such as red bean paste buns and cream buns, hard-baked breads such as rolls and French bread, variety breads, prepared breads such as sandwiches, and steamed breads. [Examples]

[0048] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0049] The materials used in the examples and comparative examples are as follows: 1) Palm kernel oil manufactured by Kaneka Corporation 2) Palm oil manufactured by Kaneka Corporation 3) Kaneka Corporation's "Palm Fractionated Soft Oil" 4) Rapeseed oil manufactured by Kaneka Corporation 5) Riken Vitamin Co., Ltd. "Poem O-80V" (Unsaturated fatty acid content in constituent fatty acids is 85% by weight or more, HLB: 4.9) 6) Riken Vitamin Co., Ltd.'s "Emulgy MP" (HLB: 3-4) 7) YelkinTS (HLB: 3-4) manufactured by Archer Daniels Midland Company 8) Nisshin Flour Milling Co., Ltd.'s "Million" (Solid content: 85% by weight) 9) "Jin white sugar" manufactured by Toyo Seito Co., Ltd. (solid content: 99% by weight) 10) Refined salt manufactured by the Salt Business Center, a public interest incorporated foundation. 11) Kaneka Corporation's "East GA" 12) Kaneka Corporation's "Yeast Food C" 13) Yotsuba Skim Milk Powder, manufactured by Yotsuba Dairy Co., Ltd.

[0050] (Manufacturing Example 1) Preparation of palm oil transesterification oil 100 parts by weight of palm oil (manufactured by Kaneka Corporation) was heated to 90°C under reduced pressure of 500 Pa and dehydrated. 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and random transesterification was performed by stirring at 90°C for 30 minutes. After washing with water, the product was purified according to a conventional method to obtain transesterified palm oil.

[0051] (Production Example 2) Preparation of transesterified oil A Transesterified oil A was obtained in the same manner as in Production Example 1, except that 100 parts by weight of palm oil was replaced with 67 parts by weight of palm oil, 23 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 10 parts by weight of palm olein (manufactured by Kaneka Corporation). The content of lauric acid relative to the total fatty acids constituting the obtained transesterified oil A was 10.1% by weight, and the content of unsaturated fatty acids was 44.1% by weight.

[0052] <Evaluation of workability during bread dough preparation> The plastic fat compositions for kneading obtained in the examples and comparative examples were temperature-controlled to 15°C, 25°C, and 30°C, respectively. After this, skilled panelists used them to prepare bread dough, and their workability was evaluated according to the following criteria. 5 points: Better than Example 3 (15°C temperature control), the plastic fat composition for kneading is kneaded into the dough very uniformly, the dispersibility is clearly better, and the workability is extremely good. 4 points: Similar to Example 3 (temperature controlled at 15°C), the plastic oil composition for kneading is uniformly kneaded into the dough, dispersibility is good, and workability is good. Points 3: Slightly inferior to Example 3 (15°C temperature control), the plastic oil composition for kneading was not kneaded into the dough very uniformly, resulting in slightly inferior dispersibility, but the workability was at an acceptable level. Points 2: Inferior to Example 3 (15°C temperature control), the plastic oil composition for kneading is difficult to knead uniformly into the dough, dispersibility is poor, and workability is poor. 1 point: Inferior to Example 3 (15°C temperature control), the plastic oil composition for kneading is clearly difficult to knead uniformly into the dough, the dispersibility is clearly poor, and the workability is extremely poor.

[0053] <Bread Evaluation> After manufacturing each type of bread obtained in the examples and comparative examples, ten skilled panelists evaluated each type, and the average of their scores was used as the sensory evaluation. The evaluation criteria were as follows:

[0054] (Melts in your mouth) 5 points: Better than Example 3 (15°C temperature control), with excellent melt-in-the-mouth properties. 4 points: Equivalent to Example 3 (temperature controlled at 15°C), with good melt-in-the-mouth properties. 3 points: Slightly worse than Example 3 (15°C temperature control), with slightly inferior melt-in-the-mouth quality, but still at an acceptable level for a product. Points 2: Worse than Example 3 (15°C temperature control), poor melt-in-the-mouth quality. 1 point: Clearly worse than Example 3 (15°C temperature control), with very poor melt-in-the-mouth quality.

[0055] (Moist texture) 5 points: Better than Example 3 (15℃ temperature control), with a noticeably moist texture. 4 points: Equivalent to Example 3 (15℃ temperature control), with a moist texture. 3 points: Slightly worse than Example 3 (temperature controlled at 15℃), with a slightly less moist texture, but still at an acceptable level for a product. Points 2: Worse than Example 3 (15°C temperature control), lacking a moist texture. 1 point: Clearly worse than Example 3 (15°C temperature control), and the moist texture is clearly not present.

[0056] (comprehensive evaluation) An overall evaluation was conducted based on the results of assessments regarding workability during dough preparation, melt-in-the-mouth texture, and moistness of the bread when eaten. The evaluation criteria were as follows: A: The workability during dough preparation is rated 5 or 4 points, and the melt-in-the-mouth texture and moistness when eating the bread all meet the criteria of 4.0 points or higher and 5.0 points or lower. B: The workability during dough preparation is rated 5 or 4 points, the melt-in-the-mouth texture and moistness when eating the bread are all rated between 3.5 and 5.0 points, and at least one item is rated between 3.5 and 4.0 points. C: The workability during dough preparation is rated 5 or 4 points, and the melt-in-the-mouth texture and moistness when the bread is eaten are all rated between 3.0 and 5.0 points, with at least one item being between 3.0 and 3.5 points, or the workability during dough preparation is rated 3 points, and the melt-in-the-mouth texture and moistness when the bread is eaten are all rated between 3.0 and 5.0 points. D: The workability during dough preparation is 5, 4, or 3 points, and the melt-in-the-mouth texture and moistness when eating the bread are all between 2.0 and 5.0 points, with at least one item being between 2.0 and 3.0 points, or the workability during dough preparation is 2 points, and the melt-in-the-mouth texture and moistness when eating the bread are both between 2.0 and 5.0 points. E: At least one product that scores less than 1 point for workability during dough preparation, or less than 2.0 points in the evaluation of melt-in-the-mouth texture and moistness when eating the bread.

[0057] (Example 1) Preparation of a plastic fat composition for kneading and a loaf of bread According to the formulations in Table 1, 64.9 parts by weight of transesterified palm oil (Production Example 1), 16.2 parts by weight of transesterified oil A (Production Example 2), 0.2 parts by weight of monoglycerin fatty acid ester, and 0.2 parts by weight of soybean lecithin were heated to 70°C, stirred, and mixed to prepare the oil phase. This oil phase and 18.5 parts by weight of water heated to 70°C were mixed and emulsified. The resulting emulsion was rapidly cooled and kneaded using a potter at a cooling rate of -35°C / min, and then mixed through a mixer to obtain a plastic oil composition for kneading. The results of evaluating the workability of the obtained plastic oil composition for kneading when it was temperature-controlled at 15°C, 25°C, and 30°C are shown in Table 1.

[0058] [Table 1]

[0059] Next, using the obtained plastic fat composition for kneading, we manufactured and evaluated sliced ​​bread according to the formulations shown in Table 2.

[0060] [Table 2]

[0061] Specifically, using a vertical mixer (Kanto Mixer 20-quart) and a hook, the ingredients for the starter dough were placed in a bowl and kneaded at low speed for 3 minutes and medium speed for 2 minutes to prepare the starter dough at a kneading temperature of 24°C. This starter dough was fermented at 28°C for 4 hours to obtain a fermented starter dough with a final fermentation temperature of 29°C. Next, the main dough ingredients were added to this fermented starter dough and kneaded at low speed for 3 minutes, medium speed for 5 minutes and high speed for 2 minutes. Then, plastic fat compositions for kneading, which were temperature-controlled to 15°C, 25°C, and 30°C, were added, and the dough was kneaded further at low speed for 3 minutes, medium speed for 3 minutes and high speed for 1 minute to obtain a dough with a kneading temperature of 26°C. Next, to allow the dough damaged during kneading to recover, a floor time of 25 minutes was allowed at 28°C, after which the dough was divided into 230g portions. To allow the dough damaged during dividing to recover, a bench time of 20 minutes was allowed, and then it was molded using a molder. The shaped dough was placed in a Pullman bread pan, and proofing (final fermentation) was performed at 38°C, 70% relative humidity, and for 50 minutes. After proofing, the dough was baked in a reel oven at 205°C for 40 minutes to obtain a loaf of bread. The evaluation results for the melt-in-the-mouth texture and moistness of the obtained bread are shown in Table 1.

[0062] (Example 2) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic oil composition for kneading was obtained in the same manner as in Example 1, except that 64.9 parts by weight of transesterified palm oil (Production Example 1) was changed to 48.7 parts by weight and 16.2 parts by weight of fractionated soft palm oil, according to the formulation in Table 1. Bread was then prepared under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic oil composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0063] (Examples 3-4) Preparation of plastic fat composition for kneading and bread Except for changing the amounts of 64.9 parts by weight of palm oil transesterified oil (Production Example 1) and 16.2 parts by weight of transesterified oil A (Production Example 2) to 73.0 parts by weight and 8.1 parts by weight (Example 3), or 77.0 parts by weight and 4.1 parts by weight (Example 4), respectively, according to the formulations in Table 1, a plastic fat composition for kneading was obtained in the same manner as in Example 1, and bread was made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled to 15°C, 25°C, and 30°C.

[0064] (Example 5) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic fat composition for kneading was obtained in the same manner as in Example 1, except that 64.9 parts by weight of transesterified palm oil (Production Example 1) was changed to 64.8 parts by weight and 0.1 parts by weight of sorbitan fatty acid ester was added, according to the formulation in Table 1. Bread was then made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0065] (Example 6) Preparation of a plastic fat composition for kneading and a loaf of bread Except for changing the proportions of 64.9 parts by weight of palm oil transesterified oil (Production Example 1) and 16.2 parts by weight of transesterified oil A (Production Example 2) to 72.6 parts by weight and 8.1 parts by weight, respectively, according to the formulation in Table 1, and adding 0.4 parts by weight of sorbitan fatty acid ester, a plastic fat composition for kneading was obtained in the same manner as in Example 1, and bread was made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread obtained when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0066] (Example 7) Preparation of a plastic fat composition for kneading and a loaf of bread Except for changing the amounts of 64.9 parts by weight of transesterified palm oil (Production Example 1) and 16.2 parts by weight of transesterified oil A (Production Example 2) to 64.2 parts by weight and 4.0 parts by weight respectively, and adding 4.0 parts by weight of palm kernel oil, 8.0 parts by weight of fractionated soft palm oil, and 0.9 parts by weight of sorbitan fatty acid ester, a plastic fat composition for kneading was obtained in the same manner as in Example 1, and bread was made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread obtained when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0067] (Comparative Example 1) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic fat composition for kneading was obtained in the same manner as in Example 1, except that 16.2 parts by weight of transesterified oil A (Production Example 2) was not added, 64.9 parts by weight of transesterified palm oil (Production Example 1) was changed to 73.0 parts by weight, and 8.1 parts by weight of rapeseed oil was added, according to the formulation in Table 1. Bread was then made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0068] (Comparative Example 2) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic fat composition for kneading was obtained in the same manner as in Example 1, except that 16.2 parts by weight of transesterified oil A (Production Example 2) was not added according to the formulation in Table 1, 64.9 parts by weight of transesterified palm oil (Production Example 1) was changed to 44.6 parts by weight, and 24.3 parts by weight of palm oil and 12.2 parts by weight of rapeseed oil were added. Bread was then made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0069] (Comparative Example 3) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic fat composition for kneading was obtained in the same manner as in Example 1, except that 64.9 parts by weight of palm oil transesterified oil (Production Example 1) was replaced with 64.9 parts by weight of palm oil, according to the formulation in Table 1. Bread was then prepared under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0070] (Comparative Example 4) Preparation of a plastic fat composition for kneading and a loaf of bread A plastic fat composition for kneading was obtained in the same manner as in Example 1, except that 8.1 parts by weight of palm kernel oil, 68.9 parts by weight of palm oil, and 4.1 parts by weight of rapeseed oil were added in place of 64.9 parts by weight of palm oil transesterified oil (Production Example 1) and 16.2 parts by weight of transesterified oil A (Production Example 2) according to the formulation in Table 1. Then, bread was made under the same conditions as in Example 1. Table 1 shows the evaluation results of the workability during dough preparation, the melt-in-the-mouth quality of the bread, and the moist texture when the obtained plastic fat composition for kneading was temperature-controlled at 15°C, 25°C, and 30°C.

[0071] As is clear from the results in Table 1, the plastic fat compositions for kneading (Examples 1-7) containing 60-95% by weight of transesterified palm oil in the total fat composition and 5-30% by weight of fat containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids of the fat composition all showed good workability during dough preparation, as well as good melt-in-the-mouth texture and moistness of the resulting bread when temperature-controlled at 15°C, 25°C, and 30°C. On the other hand, the plastic fat composition for kneading that did not contain fat containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids of the fat composition (Comparative Example 1) showed poor workability during dough preparation when temperature-controlled at 15°C, as well as poor melt-in-the-mouth texture and moistness of the bread made when temperature-controlled at 30°C, resulting in an overall evaluation of D. Furthermore, the plastic fat composition for kneading, which contained a low content of 55.0% by weight of transesterified palm oil in the total fat content, and which did not contain fats containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids constituting the fat (Comparative Example 2), and the plastic fat composition for kneading that did not contain transesterified palm oil (Comparative Examples 3-4), all received poor evaluations for workability when preparing dough when temperature-controlled at 15°C and 30°C, as well as poor evaluations for melt-in-the-mouth texture and moistness of bread made at each temperature, resulting in an overall evaluation of E.

Claims

1. A plastic oil composition for kneading, comprising 60 to 95% by weight of transesterified palm oil in the total oil and fat composition, and 5 to 30% by weight of oil containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids constituting the oil and fat.

2. The plastic oil composition for kneading according to claim 1, wherein the composition contains 0.05 to 5 parts by weight of sorbitan fatty acid ester, which contains 50% or more by weight of unsaturated fatty acids in its constituent fatty acids, per 100 parts by weight of oil in the plastic oil composition for kneading.

3. A confectionery or bread using the plastic fat composition for kneading according to claim 1 or 2.

4. A method for producing a plastic oil composition for kneading, comprising an oil-in-water emulsion with an oil phase of 60 to 99.5% by weight and an aqueous phase of 0.5 to 40% by weight, The oil phase is prepared by melting an oil containing 60-95% by weight of transesterified palm oil and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acid composition of the oil at 65-80°C. Prepare an aqueous phase at 65-70°C so that the entire plastic oil and fat composition for kneading contains 0.5-40% by weight of water. Mixing the oil phase and the aqueous phase and emulsifying them to obtain an emulsion, This includes rapidly cooling and kneading the emulsion. A method for producing a plastic oil and fat composition for kneading into a water-in-oil emulsion.

5. A method for producing a plastic oil composition for kneading that does not have an aqueous phase, The oil phase is prepared by melting an oil containing 60-95% by weight of transesterified palm oil and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acid composition of the oil at 65-80°C, and This includes rapidly cooling and kneading the oil phase. A method for producing a plastic oil composition for kneading that does not have an aqueous phase.

Images