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 palm oil and / or fractionated palm soft oil, wherein the total amount of palm oil and fractionated palm soft oil in the total oil composition for kneading is 60 to 95% by weight, and the content of oils comprising 5 to 30% by weight, with 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 being tempered at 20 to 28°C for 24 to 48 hours.

Description

Technical Field

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

Background Art

[0002] Plasticized 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. By being excellent in workability, the melt-in-the-mouth and moist texture of the resulting confectionery and bread are also improved. Plasticized oil and fat compositions for kneading are usually stored refrigerated, but when used at low temperatures, the oil and fat becomes hard and the kneadability is insufficient, resulting in poor workability and a decrease in texture. Therefore, in order to improve the workability during dough preparation, plasticized oil and fat compositions for kneading are temperature-controlled before use. However, if the temperature is too high, the oil and fat becomes too soft and difficult to knead into the dough, leading to a decrease in the quality of confectionery and bread. Therefore, temperature control within a limited temperature range is necessary, and since temperature control takes time, it leads to a decrease in production efficiency.

[0003] Therefore, usually, processed oils and fats such as transesterified oils and hydrogenated oils, and oils and fats that are liquid at room temperature are used as raw materials. However, the raw material costs of these oils and fats increase. As an inexpensive raw material oil, there is palm oil. However, SUS (triglyceride in which saturated fatty acids with 16 or more carbons are bonded to the 1st and 3rd positions and an unsaturated fatty acid with 16 or more carbons 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 plasticized oil and fat composition for kneading, the product will have very brittle and hard physical properties, and it is difficult to use as a raw material oil for a plasticized oil and fat composition for kneading.

[0004] Patent Document 1 discloses a kneaded fat composition for bread making in which the total content of crystalline components in the triglyceride composition of the contained fats and oils is 40 to 60% by mass, the symmetry-asymmetric ratio of the three fatty acids in the triglyceride composition is 1.5 or more, the content of unprocessed fats and oils contained in the oil phase is 45% by mass or more, and the continuous phase is the oil phase, and which (1) can produce breads with a desirable oily feel, (2) has high dispersibility in bread dough, and (3) yields bread dough with less stickiness. The examples then describe examples (B to F) of kneaded fat compositions for bread making in which the total content of palm oil and palm superolein in the mixed fats and oils is in the range of 65 to 85% by mass. However, since lauric fats and oils are not used, the number of constituent fatty acids in the fats and oils used is small, the chain lengths are similar, and tempering treatment is not performed, 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. 2024-49956 [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] The inventors of the present invention conducted extensive research to solve the above problems and have found that the oil and fat composition is characterized by containing specific amounts of palm oil and / or fractionated palm soft oil, and specific amounts of oil and fat containing specific amounts of lauric acid and unsaturated fatty acids in the total fatty acids that make up the oil and fat, and is tempered. The inventors have found that the plastic oil and fat composition for kneading has good workability over a wide temperature range and, when used in confectionery and bread, produces confectionery and bread that melt in the mouth and have 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, which contains palm oil and / or fractionated palm soft oil, wherein the total amount of palm oil and fractionated palm soft oil in the total fat composition for kneading is 60 to 95% by weight, and the content of fats constituting the fats is 5 to 30% by weight, with lauric acid at 5 to 15% by weight and unsaturated fatty acids at 20 to 50% by weight, and which is tempered at 20 to 28°C for 24 to 48 hours. 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 is a method for producing a plastic oil composition for kneading, comprising an oil-in-water emulsion with an oil phase of 60-99.5% by weight and an aqueous phase of 0.5-40% by weight, wherein the composition contains palm oil and / or palm fractionated soft oil, the total amount of palm oil and palm fractionated soft oil being 60-95% by weight of the total oil and fat, and the oil content of the total fatty acids constituting the oil and fat being 5-30% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids. The present invention relates to a method for producing a water-in-oil emulsion plastic oil composition for kneading, comprising: preparing an oil phase by melting oil in weight percent at 65-80°C; preparing an aqueous phase at 65-70°C so that the entire 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; rapidly cooling and kneading the emulsion; and tempering the rapidly cooled and kneaded emulsion at 20-28°C for 24-48 hours. 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: melting an oil containing palm oil and / or palm fractionated soft oil, wherein the total amount of palm oil and palm fractionated soft oil in the total oil is 60 to 95% by weight, and the oil content of oils constituting the oil is 5 to 30% by weight, with 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids of the oil at 65 to 80°C to prepare an oil phase; rapidly cooling and kneading the oil phase; and tempering the rapidly cooled and kneaded oil phase at 20 to 28°C for 24 to 48 hours. [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 in that it contains specific amounts of palm oil and / or fractionated palm soft oil, and oils containing 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids of the oil, and is tempered. In the overall plastic oil composition for kneading, the oil content is preferably 100 to 60% by weight and the water content is preferably 0 to 40% by weight, and if the water content is 0% by weight, it is a water-in-oil emulsion oil composition.

[0011] The aforementioned palm oil refers to palm oil with an iodine value of 50-55 that has been deacidified, decolorized, and deodorized by conventional methods, and has not undergone any further sorting.

[0012] The aforementioned palm fractionated soft oil refers to the soft portion (oleic portion) obtained by fractionating palm oil or palm fractionated oil. Examples of palm fractionated soft oil include palm olein and palm superolein. The iodine value of palm fractionated soft oil is preferably 50 to 75, and more preferably 60 to 70.

[0013] The total content of palm oil and palm fractionated soft oil is preferably 60 to 95% by weight of the total oils in the plastic oil composition for kneading, more preferably 70 to 94% by weight, even more preferably 75 to 93% by weight, and particularly preferably 80 to 92% by weight. If the content is less than 60% 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 95% by weight, the melt-in-the-mouth quality and moist texture of the finished confectionery or bread may be inferior.

[0014] From the standpoint of raw material costs, it is preferable to use more palm oil than fractionated palm oil. The palm oil content is preferably 60-92% by weight of the total oil and fat, more preferably 70-90% by weight, and even more preferably 75-88% by weight.

[0015] 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.

[0016] 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 6-20% by weight, even more preferably 7-18% by weight, and particularly preferably 8-15% by weight. If the content is less than 5% by weight, the melt-in-the-mouth quality and moist texture of the finished confectionery or bread may be inferior. If it exceeds 30% by weight, it may become brittle and its workability may decrease, and the melt-in-the-mouth quality and moist texture of the finished confectionery or bread may be inferior.

[0017] The tempering process refers to the operation of generating crystalline nuclei for stable crystals in the fats and oils in a molten state. The tempering conditions are preferably 20 to 28°C for 24 to 48 hours. The tempering temperature is more preferably 20 to 26°C, and even more preferably 20 to 24°C. The tempering time is preferably 24 to 40 hours, and even more preferably 24 to 30 hours. If the tempering conditions are outside the above range, the usable temperature range in which good extensibility is observed may be narrowed, or the plasticity may deteriorate, resulting in reduced workability.

[0018] 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, palm oil and / or fractionated palm oil, as well as 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 oil, lipophilic emulsifiers, lipophilic fragrances, lipophilic antioxidants, and the like.

[0019] Examples of oils other than palm oil and / or fractionated 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 constituting the oil include vegetable oils such as rapeseed oil, soybean 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 obtained by appropriately processing these using methods such as hydrogenation and fractionation, oils obtained by transesterification of these oils, transesterified palm oil, fractionated palm oil, and hardened palm oil. The content of oils other than palm oil and / or fractionated palm oil, and oils 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 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 none, of the total oils in the plasticized oil composition for kneading.

[0020] The lipophilic emulsifier is an emulsifier with an HLB of approximately 0 to 8. Examples include monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, monoglyceride derivatives bonded with organic acids, condensed ricinoleic fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, soybean lecithin, egg yolk lecithin, rice oil lecithin, etc. At least one selected from these groups can be used. The monoglyceride derivative bonded with the organic acid refers to a monoglyceride in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Specifically, acetic acid fatty acid monoglyceride, lactic acid fatty acid monoglyceride, citric acid fatty acid monoglyceride, diacetyl tartaric acid fatty acid monoglyceride, succinic acid fatty acid monoglyceride, etc. can be mentioned. Note that the degree of lipophilicity is not determined only by the above HLB, and can be distinguished according to whether it dissolves in the oil phase. If an emulsifier in a dispersed state without dissolution is included, turbidity will occur in the oil and fat and can be visually recognized.

[0021] 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 in the total oil and fat in the kneading plasticized oil and fat composition.

[0022] Examples of the lipophilic flavor include butter flavor, milk flavor, cream flavor, etc. The content of the lipophilic flavor is preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.2% by weight in the total oil and fat in the kneading plasticized oil and fat composition.

[0023] Examples of the lipophilic antioxidant include tocopherol, β-carotene, rutin, etc. The content of the lipophilic antioxidant is preferably 0.001 to 0.5% by weight, more preferably 0.005 to 0.2% by weight in the total oil and fat in the kneading plasticized oil and fat composition.

[0024] When the kneading plasticizable oil and fat composition of the present embodiment is a water-in-oil type emulsified oil and fat composition, the aqueous phase can contain, in addition to the water, water-soluble raw materials and the like as necessary. For example, hydrophilic emulsifiers, seasonings, milk raw materials, saccharides, thickening stabilizers, sweeteners, food materials, hydrophilic flavorings, hydrophilic antioxidants and the like can be exemplified.

[0025] The hydrophilic emulsifier may be an emulsifier having an HLB of approximately 7 to 20. For example, synthetic emulsifiers such as polyglycerol fatty acid esters, monoglyceride derivatives to which organic acids are bonded, sucrose fatty acid esters, polysorbates, and emulsifiers that are not synthetic emulsifiers such as soy lecithin, egg yolk lecithin, enzymatically treated egg yolk, saponin, plant sterols, and milk fat globule membranes can be exemplified. At least one selected from these groups can be used. The degree of hydrophilicity is not determined only by the above HLB, and can be distinguished according to whether it dissolves in the aqueous phase. If an emulsifier that is not dissolved but is in a dispersed state is included, turbidity will appear in the aqueous phase and it can be visually recognized.

[0026] 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 plasticizable oil and fat composition. When the content of the hydrophilic emulsifier exceeds 2% by weight, off-flavors and off-odors may be felt.

[0027] 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 plasticizable oil and fat composition. When the content of the seasoning exceeds 2% by weight, the saltiness may be felt too strongly.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] [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 containing palm oil and / or fractionated palm soft oil, wherein the total amount of palm oil and fractionated palm soft oil in the total oil is 60 to 95% by weight, and the oil content of oils comprising 5 to 30% by weight, with 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 mixing in lipophilic raw materials as needed. On the other hand, an aqueous phase is prepared at 65 to 70°C by further mixing in hydrophilic raw materials as needed, so that the total plastic oil composition for kneading contains 0.5 to 40% by weight of water. A plastic oil and fat composition for kneading a water-in-oil emulsion can be produced by a method comprising mixing the oil phase and the aqueous phase to obtain an emulsion, rapidly cooling and kneading the emulsion, and tempering the rapidly cooled and kneaded emulsion at 20-28°C for 24-48 hours.

[0037] 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.

[0038] 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.

[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 includes rapidly cooling and kneading the oil phase, and tempering the rapidly cooled and kneaded oil phase at 20-28°C for 24-48 hours.

[0041] The cooling rate conditions and cooling equipment in the rapid cooling and kneading described above are the same as those in the method for producing a plastic oil composition for kneading using a water-in-oil emulsion described above.

[0042] 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.

[0043] 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.

[0044] The plastic fat composition for kneading according to this embodiment is used for kneading into confectionery or bread dough.

[0045] [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.

[0046] [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]

[0047] 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.

[0048] The materials used in the examples and comparative examples are as follows: 1) Palm oil manufactured by Kaneka Corporation 2) Palm oil softening agent manufactured by Kaneka Corporation 3) Riken Vitamin Co., Ltd.'s "Emulgy MP" (HLB: 3-4) 4) YelkinTS (HLB: 3-4) manufactured by Archer Daniels Midland Company 5) Nisshin Flour Milling Co., Ltd.'s "Million" (Solid content: 85% by weight) 6) "Jin white sugar" manufactured by Toyo Seito Co., Ltd. (solid content: 99% by weight) 7) Refined salt manufactured by the Salt Business Center, a public interest incorporated foundation. 8) Kaneka Corporation's "East GA" 9) Kaneka Corporation's "Yeast Food C" 10) Yotsuba Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. 11) Palm kernel oil manufactured by Kaneka Corporation

[0049] <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. 3 points; 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. Two points; inferior to Example 3 (temperature controlled at 15°C), 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.

[0050] <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:

[0051] (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. Two points; 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.

[0052] (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. 2 points; Worse than Example 3 (15℃ temperature control), lacking a moist texture. 1 point; Clearly worse than Example 3 (15℃ temperature control), and the moist texture is clearly not present.

[0053] (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 5 or 4 points, and the melt-in-the-mouth texture and moistness when eating the bread are all 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 3 points, and the melt-in-the-mouth texture and moistness when eating the bread are all 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.

[0054] (Manufacturing Example 1) Production of transesterified oil A 67 parts by weight of palm oil (manufactured by Kaneka Corporation), 23 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 10 parts by weight of palm olein (manufactured by Kaneka Corporation) were heated to 90°C under a 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 carried out by stirring at 90°C for 30 minutes. After washing with water, the mixture was purified according to a conventional method to obtain transesterified oil A. 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.

[0055] (Manufacturing Example 2) Production of transesterified oil B Transesterified oil B was obtained in the same manner as in Production Example 1, except that the oil was changed to 100 parts by weight of palm oil. The content of lauric acid relative to the total fatty acids constituting the obtained transesterified oil B was 0.8% by weight, and the content of unsaturated fatty acids was 49.5% by weight.

[0056] (Manufacturing Example 3) Production of transesterified oil C Transesterified oil C was obtained in the same manner as in Production Example 1, except that the oil was changed to 100 parts by weight of palm olein. The content of lauric acid relative to the total fatty acids constituting the obtained transesterified oil C was 0.5% by weight, and the content of unsaturated fatty acids was 59.1% by weight.

[0057] (Example 1) Preparation of a plastic fat composition for kneading and a loaf of bread According to the formulation in Table 1, 81.1 parts by weight of blended oil (60.0 parts by weight of palm oil; 20.0 parts by weight of palm superolein; 20.0 parts by weight of transesterified oil A), 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 to emulsify. This emulsion was rapidly cooled and kneaded using a potter at a cooling rate of -35°C / min, and then passed through a mixer to obtain the emulsion after rapid cooling and kneading. The obtained emulsion after rapid cooling and kneading was tempered by holding it at 23°C for 24 hours to prepare a plastic oil composition for kneading. The results of evaluating the workability of the obtained plastic oil composition for kneading when it was heated to 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] (Examples 2-5) Preparation of plastic fat composition for kneading and bread In accordance with the formulations in Table 1, the amount of raw materials for the blended oil (60.0 parts by weight of palm oil; 20.0 parts by weight of palm super olein; 20.0 parts by weight of transesterified oil A) was kept the same, but the composition was changed to 60.0 parts by weight of palm oil; 32.0 parts by weight of palm super olein; 8.0 parts by weight of transesterified oil A (Example 2), 60.0 parts by weight of palm super olein; 20.0 parts by weight of transesterified oil A; 20.0 parts by weight of transesterified oil B (Example 3), 28.0 parts by weight of palm oil; 60.0 parts by weight of palm super olein; 12.0 parts by weight of transesterified oil A (Example 4), or 32.0 parts by weight of palm oil; 60.0 parts by weight of palm super olein; 8.0 parts by weight of transesterified oil A (Example 5). Otherwise, a plastic oil 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 for the workability during dough preparation, the melt-in-the-mouth quality of the resulting bread, and the moist texture when the obtained plastic fat composition for kneading was adjusted to temperatures of 15°C, 25°C, and 30°C.

[0063] (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 tempering was not performed according to the conditions in Table 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] (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 2, except that tempering was not performed according to the conditions in Table 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.

[0065] (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 3, except that tempering was not performed according to the conditions in Table 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.

[0066] (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 4, except that tempering was not performed according to the conditions in Table 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.

[0067] (Comparative Example 5) Plastic fat composition for kneading and preparation of bread A plastic fat composition for kneading was obtained in the same manner as in Example 5, except that tempering was not performed according to the conditions in Table 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.

[0068] As is clear from the results in Table 1, all of the plastic fat compositions for kneading (Examples 1-5) that underwent tempering treatment at 20-28°C for 24-48 hours showed good workability during dough preparation when the temperature was controlled to 15°C, 25°C, and 30°C, as well as good evaluation of the melt-in-the-mouth texture and moistness of the resulting bread. On the other hand, all of the plastic fat compositions for kneading that did not undergo tempering treatment at 20-28°C for 24-48 hours (Comparative Examples 1-5) showed poor evaluation of the melt-in-the-mouth texture and moistness of the bread when the temperature was controlled to 15°C, 25°C, and 30°C. Furthermore, Comparative Examples 2, 4-5 showed poor workability during dough preparation when the temperature was controlled to 25°C and 30°C, and Comparative Example 3 showed poor workability when the temperature was controlled to 30°C, resulting in an overall evaluation of E.

[0069] (Examples 6-7, Comparative Examples 6-9) Preparation of plastic fat and oil compositions for kneading and bread According to the formulations in Table 3, the raw materials for the blended oil (palm oil 60.0 parts by weight; palm super olein 20.0 parts by weight; transesterified oil A 20.0 parts by weight) were added in the same amounts as in Example 6, with palm oil 85.0 parts by weight; palm kernel oil 15 parts by weight; palm super olein 80.0 parts by weight; transesterified oil A 20.0 parts by weight (Example 7), and palm oil 60.0 parts by weight; palm super olein 38.0 parts by weight; palm kernel oil 2.0 parts by weight (comparison). Example 6) A plastic oil composition for kneading was obtained in the same manner as in Example 1, except that the composition was changed to 50.0 parts by weight of palm super olein; 30.0 parts by weight of transesterified oil A; 20.0 parts by weight of transesterified oil B (Comparative Example 7), 50.0 parts by weight of palm super olein; 50.0 parts by weight of transesterified oil C (Comparative Example 8), or 80.0 parts by weight of palm oil; 20.0 parts by weight of transesterified oil C (Comparative Example 9). Bread was then prepared under the same conditions as in Example 1. Table 3 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 to 15°C, 25°C, and 30°C.

[0070] [Table 3]

[0071] (Comparative Example 10) Plastic fat composition for kneading and preparation of bread A plastic fat composition for kneading was obtained in the same manner as in Comparative Example 9, except that tempering was not performed according to the conditions in Table 3, and bread was made under the same conditions as in Example 1. Table 3 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.

[0072] As is clear from the results in Table 3, the plastic fat compositions for kneading (Examples 1, 6-7) in which the total content of palm oil and fractionated palm soft oil in the total fat content was 60-95% by weight, and in which the total fatty acids constituting the fat contained 5-15% by weight of lauric acid and 5-30% by weight of fat containing 20-50% by weight of unsaturated fatty acids, all showed good workability during dough preparation when the temperature was controlled to 15°C, 25°C, and 30°C, as well as good evaluation of the melt-in-the-mouth quality and moist texture of the resulting bread.

[0073] On the other hand, Comparative Example 6, a plastic fat composition for kneading in which the total content of palm oil and fractionated palm soft oil in the total fat content was high at 98.0% by weight, and the amount of fat 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 was low at 2.0 parts by weight, resulted in poor evaluations of the melt-in-the-mouth quality of bread prepared at 25°C, the melt-in-the-mouth quality of bread prepared at 30°C, and the moist texture, and received an overall evaluation of D.

[0074] Furthermore, the plastic fat composition for kneading (Comparative Example 7), which had a low total content of palm oil and fractionated palm soft oil in the total fat content of 50.0% by weight, showed poor evaluation of melt-in-the-mouth texture and moistness of bread prepared at temperatures controlled at 25°C and 30°C, resulting in an overall evaluation of D.

[0075] Furthermore, the plastic fat composition for kneading (Comparative Example 8), in which the total content of palm oil and fractionated palm soft oil in the total fat content was low at 50.0% by weight, 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, received poor evaluations for workability when preparing dough at a temperature of 30°C, as well as for the melt-in-the-mouth texture and moistness of bread made at temperatures of 15°C, 25°C, and 30°C, resulting in an overall evaluation of E.

[0076] In addition, a plastic fat composition for kneading (Comparative Example 9) that did not contain fats containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total amount of fatty acids constituting the fats in the overall fat composition, received poor evaluations for workability when preparing dough at temperatures of 15°C and 30°C, as well as for the melt-in-the-mouth texture and moistness of bread made at temperatures of 15°C and 30°C, resulting in an overall evaluation of E.

[0077] In particular, in the plastic fat composition for kneading of Comparative Example 9, the plastic fat composition for kneading that was not tempered (Comparative Example 10) performed poorly in terms of workability during dough preparation when the temperature was controlled to 15°C, 25°C, and 30°C, as well as in the melt-in-the-mouth texture and moistness of the resulting bread, resulting in an overall evaluation of E.

Claims

1. Contains palm oil and / or fractionated palm oil, In the total amount of fats and oils in the plastic fat composition for kneading, The total amount of palm oil and fractionated palm oil is 60 to 95% by weight. A plastic oil composition for kneading, wherein the oil contains 5 to 30% by weight of oil, with 5 to 15% by weight of lauric acid and 20 to 50% by weight of unsaturated fatty acids in the total fatty acids that make up the oil, and is tempered at 20 to 28°C for 24 to 48 hours.

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

3. 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 palm oil and / or fractionated palm soft oil, wherein the total amount of palm oil and fractionated palm soft oil in the total oil is 60 to 95% by weight, and the oil content of oils comprising 5 to 30% by weight, with 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. 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. The oil phase and the aqueous phase are mixed and emulsified to obtain an emulsion. The emulsion is rapidly cooled and kneaded, and This includes tempering the rapidly cooled and kneaded emulsion at 20-28°C for 24-48 hours. A method for producing a plastic oil and fat composition for kneading into a water-in-oil emulsion.

4. A method for producing a plastic oil composition for kneading that does not have an aqueous phase, Contains palm oil and / or fractionated palm oil, The oil phase is prepared by melting an oil at 65 to 80°C, wherein the total amount of palm oil and fractionated palm soft oil in the total oil and fat is 60 to 95% by weight, and the oil and fat content of oils and fats 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 is 5 to 30% by weight. Rapid cooling and kneading of the oil phase, The process includes tempering the rapidly cooled and kneaded oil phase at 20-28°C for 24-48 hours. A method for producing a plastic oil composition for kneading that does not have an aqueous phase.

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